Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of enCroute
At this poing in our meal, we were all so stuffed that we actually took a break andspent quite a bit of time chatting and trying to feel less full so that we could enjoy dessert
Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website
We had cold temperatures in September, warm temperatures in October followed by cold temps again, andthen early November saw freaking summer temperatures
I had never made fried goat cheese at home before, so this was a delicious adventure. Since I've been on a little beet kick lately, I decided to put this salad together, and it was amazing
Brush with the egg mixture and sprinkle with sea salt andherbs. After sitting on the ledge for some few, maybe two Daring tasks, all the while watching my friends complete some awesome challenges, I was of course, envious inspired to hitch myself back on a brand new challengebandwagon
Stir in pepper, egg, andcheese until well blended. Line a baking sheet with parchment paper. Preheat oven to 375°. Combine first 7 ingredients in a large bowl. Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. roll dough and filling, burrito-style, to form an 11 x 3-inch roll. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Bake rolls at 375° for 50 minutes or until golden brown and crisp
We may earn money or products from the companies mentioned in this post. Prosciutto and Herb Goat Cheese Crostini is a simple yet classic ‘recipe’ that has been making an appearance on hors d’oeuvre buffet tables for eons
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