Day: April 7, 2021

Recipe from the book

• 4 cups plus 2 tablespoon extra virgin olive oil
• 1 T red wine vinegar
• 1 shallot thinly sliced
• 1 teasp sea salt
• 1/4 teasp black pepper
• 1 8oz of goat cheese
• 1 cup bread crumbs
• 8 oz of baby greens

4 cups olive oil, vinger,shallots,salt and pepper mixed together for vinaigrette.

Cut goat cheese, into 8 rounds , cover with bread crumbs and brown lightly. About 3 minutes.

Toss Salad with shallot vinaigrette and place on a plate with 2 goat cheese disc.

A great beginner book for classic French cooking. Starting with explanation of French cooking,pantry ingredients ,shopping like a Parisienne and basic recipes to try.

Today’s recipe is inspired by our feature cozy mystery. It’s the Perfect recipe for afternoon tea with friends and a good book discussion. https://lisaevrydayread.wordpress.com/2021/04/07/deadhead-and-buried/

Why do they call it shortbread?

Shortbreadis so named because of its crumbly texture (from an old meaning of the word “short”, as opposed to “long”, or stretchy). The cause of this texture is its high fat content, provided by the butter. … The related word “shortening” refers to any fat that may be added to produce a “short” (crumbly) texture.

• cup 8 oz. butter(room temperature)
• 1/2cup(2oz/60g)) powdered sugar(sifted)
• 2cups(10oz/300g)) all purpose flour

• Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
• In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
• Add in the flour and mix until the dough just comes together.
• Turn the dough out onto a counter…