Shrimp Barquettes


1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish


3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives


  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches


Cheesy Bacon Muffins


vegetable oil
6 slices bacon
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 cup Swiss cheese, shredded
3 to 4 scallions, chopped fine
1 egg
3/4 cup milk
1 Tbsp Dijon mustard
flavored cream cheese spread, to serve (optional)


  1. Preheat the oven to 400°F. Grease or spray 12 one-cup muffin tins, or line each tin with paper cases.
  2. Put the bacon in a large skillet and fry over medium heat, turning once, until crisp and brown on both sides. Drain on paper towels.
  3. Pour the remaining fat into a cup. Add extra oil, if necessary, to make 4 tablespoons.
  4. When cool, crumble the bacon into small pieces.
  5. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar, cheese, and scallions, tossing lightly to mix. Add the bacon and mix again, then make a well in the center.
  6. Beat the egg with the milk in another bowl until well blended. Then beat in the mustard and reserved bacon fat. Pour into the well and stir lightly until just combined. Do not overmix. The batter should be slightly lumpy.
  7. Spoon the mixture into the prepared muffin cups and bake until risen, golden, and springy when pressed, 15 to 20 minutes.
  8. Set the pan on a wire rack to cool, about 2 minutes, then remove the muffins to the rack to cool until just warm. Serve with cream cheese spread or as liked.

Makes 12 servings.

Source: Essentials – Egg

Quinoa Pancakes


1-1/2 cups water
3/4 cup quinoa, rinsed
2 garlic cloves, minced
1/4 teaspoon salt
2 large egg whites
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil, divided


  1. In a saucepan, heat water to boiling. Add quinoa, garlic, and salt. Simmer, covered for 10 minutes.
  2. Uncover and cook 2 minutes longer until dry. Transfer to large bowl and let cool.
  3. Preheat the oven to 350°F.
  4. Stir egg whites, Parmesan, basil, and pepper into quinoa.
  5. In a nonstick skillet, heat 2 tsp oil over medium heat. Using 1/4-cup measure, make 4 quinoa pancakes. Cook each pancake until golden (2 minutes per side). Transfer to a baking sheet.
  6. Bake pancakes 5 minutes until heated through.

Makes 4 servings.

Source: The Dash Diet

Whole Wheat Sourdough Pancakes


9 ounces (about 1 cup) “ripe” whole wheat starter
5 ounces (1 cup) whole wheat flour
1/2 cup milk
2 tablespoons butter, melted and cooled slightly, plus a little for the pan
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon fine sea salt
1 teaspoon baking soda


  1. In a large bowl, mix together the starter, flour and milk along with one-half cup water until smooth. Let stand 30 minutes while you melt the butter and prepare the other ingredients.
  2. Whisk the melted butter, eggs, maple syrup, vanilla, salt and baking soda together until smooth, then stir the mixture into the bowl with the starter. Blend only until combined.
  3. Heat a skillet or cast-iron pan over medium heat and add a nub of butter. Pour in about one-fourth cup of batter, and cook until bubbles form on the surface of the pancake, 1 to 1-1/2 minutes. Flip and cook until the bottom of the pancake is slightly browned, 30 seconds to 1 minute. Repeat, adding more butter to the pan if necessary. Serve immediately.

Makes 14 to 15 pancakes.

Source: Los Angeles Times

Whole Wheat Waffles with Sourdough Starter


1 cup milk, plus more as needed
1 stick (4 oz) unsalted butter
1/3 cup mature whole wheat sourdough starter, risen and stirred down to the consistency of a thick batter
2 tbsp plus 2 tsp brown sugar
3/4 tsp kosher salt
1-1/2 cups whole wheat pastry flour
2 eggs
1/4 tsp baking soda
Mascarpone or crème fraîche, for serving (optional)
Brandied cherries, for serving (optional)


  1. The evening before you plan to make the waffles, in a small saucepan heat the milk and butter over medium heat until the butter is melted. Remove and let cool completely.
  2. In a large (2-quart) liquid measuring cup or medium bowl, combine the milk mixture and the sourdough starter. Add the flour, sugar, and salt, and whisk to combine. Cover the batter and let rest at room temperature until risen dramatically, about 6 hours or up to 12. (Batter may begin to sink slightly in the center after rising, a sign that it has matured and is ready to use.)
  3. Whisk the eggs and baking soda into the mixture. (The batter should run off the whisk, but just barely. If it does not, adjust the consistency with more milk.)
  4. Bring a 10-inch square Belgian waffle iron up to its highest temperature setting. Add batter just to fill (do not grease the iron) and cook until golden brown and set, 3 to 5 minutes. Repeat with the remaining batter. Extra batter will keep for up to 6 hours in the refrigerator. (It will thicken and sour some. Just whisk it down gently before using.)
  5. Serve the waffles warm, topped with a dollop of mascarpone and a few brandied cherries if desired.

Makes Six 5-inch Waffles.

Source: Saveur magazine