Artichokes make a delicious addition to vegetable dinners and company lunches. Globe Artichokes - sometimes called the French Artichokes is in reality the bud of a thistle-like flower which is as decorative as the bud is palatable. A choice artichoke should have bright green leaves rather closely packed. Rusty spots or widely separated leaves indicate age or injury. The very small artichokes may be trimmed for artichoke hearts or used as small cups to hold hors d'oeuvres or hot food.
Showing posts with label Coriander Seeds. Show all posts
Showing posts with label Coriander Seeds. Show all posts
Braised Artichokes with Onions & Bacon
Oat Bran Bread with Onions, Mushrooms, Dill and Coriander Seeds
Ingredients:
- 10 Tbsp. oat bran
- 6 Tbsp. wheat bran
- 6 Tbsp. fat free fromage frais or philly, room temp
- 4 eggs, room temp
- 1 packet of fast rise yeast
- 1 tsp coriander seeds
- salt and pepper to taste
- 1 small onion, chopped
- 1 cup mushrooms of your taste, chopped (I used Chanterelles)
- 1 tsp fresh dill
- 1/2 tsp olive oil
Directions:
Preheat oven to 350°F.
Meanwhile, in a ovenproof sauté pan over medium-high heat, warm the olive oil. When the oil is hot, put chopped onion, mushrooms and sprinkle with the fresh dill. Cook until golden brown, 4 to 5 minutes.
In the large bowl mix all the ingredients together with mushroom mixture. Leave it to to rise a little for about 20 minutes.
Pour mixture into a loaf pan (or two slam ones), sprinkle with seeds (sometimes I leave the batter on top of the stove for about half an hour to rise a little in the pan one more time, it makes the bread a little lighter in texture). Bake it for about 25-30 minutes until the bread is brown. Check doneness by inserting a skewer which should come out dry. Take out of the pan straight away and leave to cool on a rack.
