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Ramblings of a retiree in France
Category: Non vegan dishes
The Musette: Honeycomb
Honeycomb is very easy to make at home and can be dipped into any flavour of chocolate, then garnished with nuts or a simple sprinkling of crunchy sea salt. I like to use nibbed pistachios for their contrasting bright green colour, but hazelnuts, peanuts… Continue Reading “The Musette: Honeycomb”
The Musette: Pecan Pie Bars
These pecan pie bars feature a layer of delicious shortbread crust topped with a soft caramel pecan topping. Perfect for when you want or need to feed a crowd in a hurry. Ingredients (20 bars) Crust: 210g (1 3/4 cup) plain (all-purpose) flour 170g (3/4… Continue Reading “The Musette: Pecan Pie Bars”
The Musette: Black Bean Burgers with Sweet Corn Salsa
This easy black bean burger recipe is healthy, tasty and packed full of flavour. This is a great meat-free burger alternative and can easily be made vegan by using aquafaba instead of whole eggs. Simple to make with store-cupboard staples, they are high in… Continue Reading “The Musette: Black Bean Burgers with Sweet Corn Salsa”
The Musette: White Bean Soup
This is the sort of soup I crave when the weather turns. Hearty, substantial, and squarely in the realm of comfort food. It’s the simplest of bean soups, topped with plump herb-packed dumplings. I use whatever herbs I have to hand, along with lots… Continue Reading “The Musette: White Bean Soup”
The Musette: Baked mushrooms
Baked mushrooms are the ultimate low-lift creation. Here, mushrooms are tossed in a simple ponzu marinade, topped with cubes of (vegan) butter and citrus slices, then baked to perfection in a hot oven. You can play around with a wide range of your favourite… Continue Reading “The Musette: Baked mushrooms”
The Musette: Candied Walnuts
Caramelised and toasted, these crunchy candied walnuts use brown sugar and spices to deliver the perfect snack or topping. They have a knack for making salads, popcorn, crumbles and cheese plates extra special. Once you nail down a great base recipe and technique for… Continue Reading “The Musette: Candied Walnuts”
The Musette: Allium Panade
To be honest this is a fancy name for a dish that I regularly make for my beloved with leftovers. The combination of simmering stock, Gruyere cheese, onions, garlic, chives and sourdough combine into a decadent pot of winter magic. Think French onion soup… Continue Reading “The Musette: Allium Panade”
The Musette: Caffeine Charged Brownies
According to friends this post includes the recipe for the very best brownies I know how to make. They’re fudgy, deep-dish, and decadent with a high fat (butter and chocolate) to flour ratio. In addition to lots of dark (bittersweet) chocolate in the batter,… Continue Reading “The Musette: Caffeine Charged Brownies”
The Musette: Chickpea Tagine
In this Moroccan chickpea tagine, a base of onions and tomatoes is layered with the contrasting flavours and textures of sweet raisins, carrots, nutty chickpeas (garbanzo) and briny olives. Aromatic saffron and a homemade ras el hanout spice blend tie together all of these… Continue Reading “The Musette: Chickpea Tagine”
The Musette: Flourless Chocolate Cake
If you’ve never baked a flourless chocolate cake, please consider this serious encouragement. Not much of a baker? This is the cake that will change your mind. It’s a classic. Nearly every baker I know has a version in their repertoire. Likely because it’s… Continue Reading “The Musette: Flourless Chocolate Cake”
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