Din says this recipe is special to her because it tastes a bit like a mix of Flandres and BC if you use smoked salmon instead of the traditional ham
- 8 stalks of Belgian endives
- Pepper, nutmeg, lemon juice to taste
- 2/3 cup (150 gr) butter
- 1/2 cup flour
- 6 cups milk
- Pepper, roasted garlic, some green onions to taste
- 8 big slices Smoked Salmon lax or cooked ham
Boil the endives for about 15 minutes, adding pepper and nutmeg and lemon juice to taste. The endives are ready when you insert a knife in the centre and it goes in smoothly.
Drain the endives, reserving some liquid for the Bechamel sauce.
Bechamel Sauce: In a pot over medium heat:
- Melt the butter.
- Add the flour and whisk until the flour has soaked up the butter.
- Add the milk bit by bit, constantly whisking.
- Add some reserved water from the endives so that the sauce has a consistency like yogurt, continuing to whisk and cook over medium heat.
- Add herbs (pepper, roasted garlic, some green onions) to taste.
Roll each endive spear in a big slice of smoked salmon (or ham as alternative).
Preheat oven to 375º.
Arrange rolls in a buttered ovenproof dish. Pour the Bechamel sauce on top and sprinkle with grated cheese.
Bake for about 35 minutes, until sauce is boiling and has a nice gold browny (melted cheese) color on top.
Bon appetit. Do not forget that the endives will remain very hot for quite some time… Serves 4. Prep time 20 minutes; cooking time 50 minutes (15 min endives; 35 min baking time)
Din & Koen, Sechelt, BC
- 1.25 lbs (approx 0.5 kg) grated Cheddar cheese at room temperature
- 1/2 cup butter, room temperature
- 1-3/4 cups flour
- 1 Tbsp baking power
- 1 tsp salt
- 1/2 tsp. dry mustard
- 1/4 tsp. red pepper
- 1/4 tsp. cayenne pepper
Cream together butter and cheese.
Sift remaining ingredients together; add gradually to creamed mixture, mixing well after each addition.
Fill cookie press with batter and press rows of unbroken strings of batter onto parchment-lined cookie sheet.
Bake 20 minutes in 350 degree preheated oven.
Allow straws to cool slightly. Remove from cookie sheet and break into 3 or 4 inch straws.
- 1/2 cup quick rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- Dash of salt
- 1/4 cup butter
- 2 lbs apples or 2.5 lbs peaches
Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
Peel, pit or core, and slice fruit; place in 10 X 6 X 2″ buttered baking pan.
Sprinkle crumb mixture over all.
Bake 40 – 45 minutes @ 325.
- 2 cups brown sugar
- 1/2 cup melted butter
and add to sugar/butter mixture.
Stir well and spoon/pour into very lightly baked tart shells (20 purchased tart shells, or perhaps a dozen if homemade).
If desired, add 5 or 6 raisins to each tart, poking down so filling covers raisins. (If raisins are hard, steep in a little boiling water; drain before use)
Bake at 350 degrees for approximately 15 minutes … depending upon how runny you like the tarts.
- 1 TBSP butter
- 2 cups pecans
- 2 TBSP brown sugar
- 1 tsp chile powder
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp cracked pepper
- 1/4 tsp cayenne
- 3 TBSP apple cider vinegar
Melt and foam butter in a skillet. Add pecans and stir to coat. Cook for 5 mins.
Stir in the brown sugar and let it melt: then add all of the spices and stir well to coat.
Deglaze the pan with vinegar and cook until the liquid evaporates.
Transfer the nuts to a parchment-lined baking pan and roast.
300 F oven for 5 – 10 mins.
- 1 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp soy sauce
- 1 clove garlic, crushed
- 1 Tbsp sesame oil
- 1 tsp pepper
- 1/2 cup olive oil
Mix all ingredients except olive oil until well blended.
Add oil in a slow, steady stream until incorporated.
Serve on spring greens with fresh strawberry slices or orange slices.
~ Ruth and Andrew, Roberts Creek