Blog Post & Recipe: Kalyn's Roasted Carrots and Mushrooms with Thyme and Parsley
I first saw this great recipe at Kalyn's Kitchen, and then a slightly modified version over at A Veggie Venture. Here is a slightly "Europeanised" recipe.
Blog Post & recipe: Strudel salato di verdure primavera / Green Strudel
The Italian-language version is followed by an English-language version.
This month's Datring Bakers challenge was about Apple Strudel, mostly to know the right way to knead and stretch the right dough ... I stuffed it with green season vegetables: asparagus, fresh peas (I really like so much peeling them, it reminds my childhood and still relax me!), zucchini, green beans.
Blog Post & Recipe: Fresh market mushrooms go into a great filling for crepes
Maybe it's because just about anything you can buy at the market -- from eggs to herbs to berries -- will taste sensational tucked into a soft, eggy crepe ... When it comes to filling crepes, there's only one rule: Don't stuff them so full they're bursting. Not only is it messy, the flavor and texture of the crepes will be lost.
Recipe included with this story: Wild Mushroom, Goat Cheese and Watercress Crepes
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