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Gooey Chocolate Oat Cake. Made from oats and "cooked" by using a steaming basket, rather than baking in your oven. Interesting idea. I think I'd love this even more with PB-yogurt sauce drizzled on top.

from Inquiring Chef

Farmer's Market Creamy Polenta with Parmesan

Farmers Market Polenta I wanted to make the cornbread version but only had polenta (and of course Gruyere). Cornbread would be better but this works for a quick Saturday lunch!

from the Guardian

The new vegetarian: Yotam Ottolenghi makes mushroom ragout with poached duck egg

Mushroom ragout with poached duck egg (No duck egg? No problem. (1) Make the garlic-sourdough croutons crostini-size and top with the ragout. or (2) Toss the ragout with your favorite pasta (and maybe throw in some cherry tomatoes for color).)

from Bon Appetit

Tomato and Cannellini Bean Soup

You can swap other greens, like spinach, for the chard. This soup tastes even better after being chilled for a day or two.

from Ottolenghi

Hot smoked trout with fennel, peas and ricotta

Hot smoked trout with fennel, peas and ricotta I Ottolenghi recipes I A delicate but zesty light lunch. Serves four as a first course.