Check out these vegetarian recipes photographs:
Mac ‘n’ Cheese
Picture by cizauskas
Parmigiano-Reggiano, Quicke’s Aged Cheddar, Fresco Asiago.
Vegetarian Vuelta a España: Pisto Machego Empanadas
Image by megabeth
I put these empanadas with each other by adapting a couple of recipes. The pastry is nearly biscuit-like when it puffs up in the heated oil. The filling is a traditional pisto a kind of Spanish ratatouille. The pisto recipe makes a good deal, but do not be afraid of freezing the leftovers to eat later. It goes effectively as a sandwich or thrown in an omelet. Recipe and specifics on Veggin’… www.megabeth.net/?p=5914
herbed biscuits with flax
Image by frangrit
Makes sixteen 2 1/two-inch biscuits
3 cups unbleached all-objective flour
1 cup entire wheat flour
4 teaspoons granulated sugar
4 teaspoons baking powder
one teaspoon table salt
3 tablespoons minced fresh herbs (I utilised dill)
two tablespoons flax seeds
three cups hefty cream
one. Modify oven rack to upper-middle place and heat oven to 425 degrees. Line baking sheet with parchment paper.
two. Whisk together flour, sugar, baking powder, salt, and herbs in medium bowl. Include two three/four cups cream and stir with wooden spoon until dough kinds, about thirty seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In one tablespoon increments, include up to one/4 cup cream to dry bits in bowl, mixing with wooden spoon after every addition, right up until moistened. Include these moistened bits to rest of dough and knead by hand just right up until smooth, about 30 seconds.
3. Shape the dough into a round, 3/4-inch thick. Following the illustrations under, cut into rounds with a biscuit cutter or minimize into wedges with knife. Area rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
Adapted from Cook’s Illustrated Cream Biscuits with Fresh Herbs recipe.