WordPress Recipe Challenge ~ update

A couple of weeks ago I challenged you to my WordPress Recipe Challenge. The plan is to cook food based on recommendations by fellow bloggers, once a week over the winter while we’re in the Alps. Fun? You bet! Want to join In? Please do :)

India

So with a week to go before we’re at altitude I thought I’d do an update, a few of you said you’d get back to me…. nudge nudge wink wink…  but here’s what I’ll be trying to cook -

The Complete cookbook suggests I make some Custard Cookies . Inspired!

With A Glass – well it HAS to be her Tartiflette recipe, I’ll adapt it for veggies by using mushrooms instead of the bacon/lardons

Savouring Every Bite suggested  Biscotti – how could I possibly disagree? Pumpkin Oatmeal and Raisin Biscotti look very tempting

East of Eden is bigging up her Oatmeal Cookies with Almonds and Apricots, and quite right too!

Lulu’s Musings has sold me on this wonderful dish Cioppino, it looks like a real winter warmer and perfect after a day on the slopes

Goldcoastal has suggested her almond cake recipe, she also said she’d dig out a Viennese biscuit recipe. I say, bring it on!

BlueJellyBeans has made a few suggestions and they all sound perfect -  rice with chiken . looks nice and tasty; then there is . Gorgonzola and Honey Bruschette fron The Bartolini kitchen; and the St. James cake: A full meal there :) I might adapt the rice and chicken for veggies or I’ll have a home alone lunch.

It looks like I’m going to be a) honing my baking skills, b) trying to figure out an oven that works on gas bottles and c) needing to ski a lot to burn off the calories!

Any more foodie suggestions? I’d love to see them.

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34 thoughts on “WordPress Recipe Challenge ~ update

  1. Thank you so much for including my bruschette, Claire. Only one more week to go? I hope you’re at the point where you no longer add to your “to-do” list and only take items off of it. Don’t forget to set aside some time to say goodbye to your beloved garden. :)

    • Hi John, you are welcome, it was BlueJellyBeans who recommended it :) Hmmm, to do list is very long at the moment, and it seems slow progress on crossing things off at the moment! Oh, and sob, sob the garden…. sniff…

  2. I made this hot, hot jalapeno brownie with sticky toffee cheese fondue. My first dessert post. I suggest you make that for winters. You have the recipe as well now :D And come by my space soon! I want to know what you think about the dish :D

  3. EEEEeeee gads I hope I made it in under the wire. This will warm you up and make you smile. It’s soooo good!

    Smoked Almond & Peppercorn Goat Cheese Log

    1/2 cup smoked almonds (about 3 ounces)
    2 tablespoons mixed peppercorns
    1/2 teaspoon kosher salt
    2 teaspoons chopped parsley
    2 teaspoons chopped chives
    2 4 oz. goat cheese logs
    thinly sliced red and green apples for garnish

    Coarsely chop the almonds in a food processor or with a hand chopper, place in a small bowl.
    Crush the mixed peppercorns between layers of a folded kitchen towel or wax paper using a meat tenderizer or other heavy kitchen implement.
    Add the peppercorns to the almonds. Mix in the salt, parsley, and chives. Mix well and spread the mixture on a plate.
    Roll each goat cheese log in the almond mixture, using your hands to help press it into the cheese, leaving the ends uncoated.
    Garnish with apple slices and serve with crackers, toast rounds or bagel crisps. It is the perfect accompaniment to a glass of fine wine and conversation with great friends!

    Tip: Look for whole mixed peppercorns on the spice aisle of your grocery store and if you can find pink peppercorns be sure to add more of them to the mix. If you purchase the peppercorns in one of those bottles that allows you to grind directly from the bottle – you will need to pull the lid off as that grind is usually too fine for this recipe. It’s best if you can find the peppercorns in a bottle with a screw off lid.
    Enjoy!
    P.S. I nominated you for the Liebster Award – Congrats!

    • Oh wow, a fantastic recipe :) and thanks for joining in the fun. To be honest I don’t have a cut off date – it’s while we are there.
      And thank you….blushes….. for the award :) reaches for the tissues…..

  4. Well, it looks like you have plenty of recipes to keep you well fed during your time in the Alps. Thank you for making mention of Lulu’s Musings in your post. I so enjoy this connection.

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