From our Garlic Master Bill Page
They are ready to cut. We cut almost all ours today. I usually leave 5% of them or so to grow out for the seed to use as snacks.

I leave a few of the scapes on every year. They straighten out a little before harvest time, then I cut them off and let the flower head mature and open out. When the seeds are fully formed and dried up they come off the stalk easily and make nice little garlic snacks every day for a year. There is a little husk on them that I usually take off in my mouth.

Many of us are convinced that cutting off the scapes is essential to growing the biggest heads of garlic
​
Ten Things to Do With Garlic Scapes from Bon Appetit

1. Blitz some stalks into a garlicky pesto. If you're a hardcore garlic fan, leave out the basil altogether in favor of the scapes. Otherwise, substitute garlic scapes for up to half of your greens and proceed as usual.
2. Fold chopped and sautéed garlic scapes into frittatas or our best-ever scrambled eggs.
3. Chop garlic scapes into little coins and add to stir-fries and fried rice.
4. Finely dice a couple of garlic scapes and and mix into a vinaigrette. (They also make a tasty addition to green goddess dressing.)
5. Throw whole scapes on the grill, just like you would make grilled scallions.
6. Fold chopped scapes into a dip for grilled meat or roasted vegetable.
7. Cut garlic scapes into 6-inch pieces and pickle them. (Think pickled green beans or thin kosher dill pickles.)
8. Sauté scapes and use them as a pizza topping. Don't forget to save any leftover sautéeing oil for drizzling.
9. Use the scapes whole in a warm-weather-friendly braise.
10. Mix chopped scapes with a stick of butter to make a garlicky compound butter for grilled or pan-fried fish.

I mentioned to my sister in law Julie that we had local wild watercress.  She sent me this recipe.  As she doesn’t have watercress available locally she subs asparagus, another great spring offering.  I particularly love the well used recipe card.  It shows a recipe that was frequently made.
 
12 oz Pasta
¼ cup lemon juice
½ cup olive oil
1 Tbsp Dijon Mustard
1 tsp Salt
½ cup Greek (Kalamata) Olives
½ cup sundried tomatoes
¼ cup pine nuts, toasted
1 cup watercress

Note:   I added Feta and subbed asparagus

Mix lemon juice, oil, mustard and salt. Toss with pasta and remaining ingredients. Serve at room temperature.

Ingredients
2 - 15 oz can cannellini beans
100g watercress (cleaned - about 4 cups)
1 lemon , zested and juiced
​8 oz pack sundried tomatoes and olives in oil

​Directions
Drain and rinse the beans, then combine in a bowl with the watercress, zest and juice of the lemon, tomatoes and olives, including the oil from the pack. Toss well and season 

You can also substitute a dressing of your choice with this salad.  Easy vegan and gluten free.

From Yummly.com
from Mary Helen Bondy with modifications
​
Prep: 15 mins Level: Easy Cook: 1 hr Serves: 8

This simple dish makes an elegant starter or side dish, and couldn’t be easier to prepare. Make the dish early in the day, then just throw some meat on the grill at mealtime for a perfectly fuss-free feast.

Ingredients
FOR THE DRESSING:
2 whole Lemons, Zested
½ cups Lemon Juice
3 cloves Garlic, Crushed
¾ teaspoons Salt
1 teaspoon Freshly Ground Black Pepper
½ cups Extra Virgin Olive Oil
FOR THE ORZO:
1 pound Thin-stalked Asparagus,
Plus Boiling Water For Cooking Asparagus
4 cups Chicken Stock (or vegetable broth)
4 cups Water
1 Tablespoon Salt
¼ teaspoons Turmeric
3 cups Orzo Pasta (Gluten Free orzo works great)
½ cups Green Onions, Whites And Stalks,
1/4 cup chopped fresh parsley (optional)
Thinly Sliced 1 whole Lemon Thinly Sliced

Preparation Dressing:
1. Place the lemon zest, juice, garlic, salt, and pepper in a deep-sided bowl.
2. Add the oil in a thin, steady stream while whisking the mixture vigorously to form an emulsion. Set aside.
Orzo salad:
1. Clean the asparagus (snap the tough end pieces off) and lay the asparagus stalks in a heat-resistant 9” x 13” Pyrex dish.
2. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is slightly warm. This no-fuss method produces perfectly cooked asparagus.
3. Drain water and remove the asparagus to your cutting board and cut the stalks diagonally into two-inch pieces. Set aside.
4. Place the chicken stock and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil.
5. Add the orzo and cook until tender—about 10 to 12 minutes.
6. Drain orzo, but do not rinse it.
7. Place the hot orzo in a spacious, heat-resistant bowl and add the asparagus and green onions. Whisk the dressing if needed and pour it over the salad. Mix well.
8. Cool to room temperature. Adjust seasonings as needed before serving. 9. Decorate with the lemon slices.

Note: I add 8 oz quartered mushrooms, cooked in olive oil with a little seasoned salt.

New York Times​​

• YIELD    4 servings
• TIME      1 hour 20 minutes

Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.

INGREDIENTS

• 1 (3 1/2-pound) whole chicken
•  Kosher salt and black pepper
• ⅓ cup grapefruit juice, freshly squeezed, if possible
• ¼ cup honey
• 1 teaspoon curry powder
• 1 tablespoon finely chopped thyme

PREPARATION

1. Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
2. In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
3. Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

Have some hard-boiled eggs from Easter?   Here's a delicious way to use them from Real Simple
​
It’s hard to improve on a classic deviled egg, but here’s proof that it’s possible. A can of diced green chiles livens up the yolk mixture with just the right amount of spice, while cumin and cilantro add a hint of delicious, Southwestern flavors. Pro tip: Here’s the trick to hard-cooking eggs that peel easily—gently lower them into boiling water, cook for 12 minutes, then transfer in a bath of ice water until cold enough to handle. While not the classic egg-cooking method, it allows for the shells to come off easily, no pockmarked edges to be seen.

Ingredient Checklist

• 6 hard-cooked eggs, peeled
• 1 (4½-oz.) can hot diced green chiles, well drained
• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro, divided

Directions  
Halve eggs lengthwise; scoop yolks into a small bowl. Add chiles, mayonnaise, mustard, salt, cumin, and 1 tablespoon of the cilantro; mash using a fork until smooth. Spoon mixture into a large Ziploc plastic bag; snip off ½ inch from 1 bag corner. Pipe into hollowed egg whites. Sprinkle evenly with remaining 1 tablespoon cilantro.

From Seasons and Suppers

Inspired by the Irish dish colcannon, this soup is hearty, comforting and delicious. Featuring leeks, cabbage and potatoes, it's filling enough for a meal!

INGREDIENTS 

• 3 sliced bacon, cut into 1/2-inch pieces
• 1/4 cup onion, diced
• 2 cups leeks, prepared per instructions below
• 3 cups cabbage, prepared per instructions below
• 2 cloves garlic, minced
• 2 Tbsp all purpose flour
• 3 cups red potatoes, diced
• 4 - 4 1/2 cups chicken broth
• 1/2 cup heavy cream, or lighter cream/milk mixed with 1 tsp. cornstarch
• Salt and pepper, to taste
• green onion, diced, for garnish

INSTRUCTIONS 
Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.

Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.

In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.

Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.

Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.

When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.
​NOTESBe sure to taste test your cabbage to make sure it's tender before adding the flour. It may take longer than 10 minutes.

I used mini red potatoes, cut into quarters or sixths, depending on their size. You could use a diced russet (baking) potato, if you don't have or want to get red potatoes. The splash of red in the soup is very pretty though, if those things matter to you :)Be sure to taste and season well with salt and pepper at the end of cooking and before serving. A well-seasoned soup is a delicious soup!!

Laure Nikolic (English translation by David Whiting follows)
 
4 pommes                                
Sucre                                      
Cannelle                                  
Jus de citron                          
Pâte toute prête                     
Confiture d’abricots
 
Mettre dans un récipient  les pommes coupées en tranches, saupoudrer de sucre, cannelle et verser un demi-jus de citron dessus. (laisser reposer 10 à 15mn)
​
Dans un mouleà tarte où on aura étalé de la pâte feuilletée (Peperidge Farm par exemple), disposer les tranches de pommes.

Faire cuire à four chaud pendant 30 mn environ.

Pour donner un aspect brillant à la tarte, faire chauffer un peu de confiture d’abricots et étaler sur la tarte.
 
English Translation from Uncle David
 
Ingredients
4 apples
Sugar
Cinnamon
Lemon Juice
Ready Made Pie Crust or Puff Pastry
Apricot Jam
 
 
Cut apples in sections and put in a container, Powder with sugar and pour half the lemon juice over them. Let rest for 10 to 15 minutes.

Lay out sections of apples in a tart mold where you have spread out the puff pastry (or pie crust)

Cook in a hot oven for about 30 minutes

To give a shining appearance to the tart, heat a little apricot jam and to spread out over tart

This week we feature a biscotti recipe.  Biscotti means twice baked and that's exactly what you'll do. Brian's twin sent us a package of Gluten Free Orange Almond Biscotti.  The recipe that follow is adapted from the Minimalist Baker.   

Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!

Ingredients
1/2 cup coconut oil (melted)
3/4 cup organic cane sugar (sub coconut sugar with varied results)
1/2 cup pumpkin puree* (acts as binder)
1 tsp vanilla extract
1 3/4 cups unbleached all-purpose flour*
1/2 cup fine cornmeal (or sub more all-purpose flour)
1 1/2 tsp baking powder
1/4 tsp sea salt
1 tsp orange zest
1/2 cup toasted almonds* (well chopped // somewhere between coarse and fine)
3/4 cup vegan dark chocolate (optional // chopped)

Instructions
Preheat oven to 350 degrees F (176 C).

Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.

Add pumpkin puree and vanilla and whisk until completely combined.

Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
​
Add almonds and stir once more to evenly disperse.

Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written, adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs. Try and make them as uniform in size and shape as possible so they bake evenly.
​
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.

Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.

Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.

Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.

Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.

Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

From Skinny Soups

I love using my slow cooker.  It's a treat by the end of the day to have dinner ready with the added benefit of wonderful smells wafting through the house all day. 

Lamb is one of our favorites and locally available but you can also substitute beef stewing meat or even chicken in this recipe.

Makes 6 to 7 Servings
1  large onion, finely chopped
2 large garlic cloves, minced
1 large sweet green pepper, diced
1 cup zucchini, diced
2 15 oz cans reduced sodium tomato sauce, or regular tomato sauce
1 cup water
3 cups beef stock or broth
1 lb lean stewing lamb, trimmed of all fat and cut into 1/2 in cubes (or use lamb leg or loin cubes)
1/3 cup fresh parsley leaves, chopped
1/3 cup uncooked white rice
1 bay leaf
Dash cayenne pepper
2 tsp sugar
1 tsp dried marjoram leaves
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1/4 tsp powdered mustard
1/4 tsp black pepper
Salt to Taste

Combine all ingredients, except salt, in crock pot.  Cover and cook on high setting 1 hour. Change setting to low and cook an additional 7 to 9 hours until meat and vegetables are tender and flavors are well blended.  With large, shallow spoon, skim fat from top of soup and discard. Add salt if desired.  Stir before serving.

Calories 173

adapted from a recipe from 'The Week’  serves 4-6
Sent in by Amber 
 
½ c olive oil
10oz cremini mushrooms (sliced ½ inch )
salt and pepper
4 to 5 sliced bread ½ inch cubed (can be gluten free)
½ c minced parsley
1tbs flour
1 onion chopped fine
5 minced garlic cloves
1tbs tomato paste
1 ½  tsp thyme
½ c dry sherry
2 (15oz) cans great northern beans (or any white bean)
3 carrots halved and cut into ¾ inch.
 
Preheat oven to 300
 
Heat 1/4c of the oil in a 12 inch oven safe pan over a medium high flame, until shimmering , add mushrooms,  cook until well browned stirring occasionally, season with salt and pepper.
 
While cooking toss bread cubes with ¼ cup oil and 3tbs of the parsley, reserve,  in a small bowl mix the flour with a cup of water, reserve. 
 
Reduce the mushroom pan heat to medium add the onion cook until translucent.
 
Reduce heat to med-low, add garlic, tomato paste, and thyme
 
Cook 2-3 minutes till dark brown, add sherry stir to get browned bits, add beans with their liquid, carrots, and the well blended flour water mixture, bring to a boil over high heat, remove from stove cover the top with the reserved bread cubes. 
 
Bake in oven 40 min, then broil until bread is golden brown IMPORTANT WATCH CAREFULLY EASY TO BURN AT THIS POINT,  remove from oven cool around 20 min sprinkle with the remaining tbs parsley

Wishbone was a small restaurant on Grand Avenue in Chicago.   We headed over there for lunch from work.    Eventually they expanded to a larger facility by Harpo Studios and to our “hood” at Lincoln and School St.   Always a favorite was Hoppin’ John.    Wishbone served Southern Cooking.  Although I don’t have their recipe, I feel this comes close.
 
Hoppin’  is a “traditional” dish in the South served on New Year’s Day to guarantee a long life.   It combines what were usually on hand – cooked black eyed peas and cooked rice.    Serve it warm or chilled and dressed with a vinaigrette, its’ a very special salad.

Hoppin’ John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks. At its core, however, Hoppin’ John is rice, black-eyed peas (or field peas), smoked pork, and onions.

Black eyed peas are supposed to bring you luck if you eat them on New Year’s Day, and it is traditionally eaten with collard greens.

​So, for this new year, I offer you a hot plate of Hoppin’ John. May we all enjoy its good luck. Happy New Year!

Many things may affect the cooking times of the black eyed peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, and the water you are using.

This recipe uses 1/2 pound of dried black eyed peas (about 1 1/4 cups). You could use up to a pound of black eyed peas without changing the amounts of the other ingredients, if you do, you'll need to double the amount of water and you may need to add more salt.

• Prep time: 10 minutes
• Cook time: 50 minutes
• Yield: Serves 4-6 as a side dish

INGREDIENTS

• 1/3 pound bacon, or 1 ham hock plus 2 tablespoons oil
• 1 celery rib, diced
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 1/2 pound dried black-eyed peas, about 1 1/4 cups
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 heaping teaspoon Cajun seasoning
• Salt
• 2 cups long-grain rice
• Scallions or green onions for garnish
• Shredded Cheddar for topping (optional)

METHOD1 Cook the celery, onion, green pepper base: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.
Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
2 Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).
3 Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.
4 Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
5 Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

​This sauce can be made ahead and refrigerated until needed.  When ready to serve, heat sauce gently and stir it well to prevent separation.

This recipe came to mind recently when a friend asked me if I remembered drinking gluhwein with her many years ago at Chicago’s annual December Christchild Market.  Indeed, I do remember.  I also remember enjoying salty warm pretzels and bratwurst.  For several years, I made gluhwein at home and drank it out of the souvenir mug in which I first enjoyed its warmth at the frosty outdoor market, the largest in the world outside of Germany.  Then one year, I dropped the mug, breaking it.  Oh well, I can still enjoy the glowing warmth of gluhwein.  Now in 2020, the Year of Covid-19, this wondrous fairytale market that has enchanted adults as well as children has gone virtual, like so many of the things we have perhaps taken for granted.
​
Literally meaning ‘glowing wine,’ this German drink will give you a glow of warmth during the lengthening days leading to the Winter Solstice.  Traditionally served at every outdoor Kriskindlmarkt (Christchild Market) that springs up during Advent in German and Austrian cities and towns, it also hits the spot indoors, especially in front of a roaring or glowing fire.

Food.com
My niece Anya wowed the family one Christmas (at the age of ten!) with this amazing Cheesecake.  Pictured is a later effort of Brian's.

INGREDIENTS
Nutrition

• FOR THE CRUST
• 1 1⁄2 cups chocolate cookie crumbs, purchased
• 4 tablespoons unsalted butter, melted
• FOR THE FILLING
• 3 (8 ounce) packages neufchatel cheese, softened
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs
• 1⁄2 cup low-fat sour cream
• 2 teaspoons vanilla extract
• 6 ounces milk chocolate chips, melted, cooled
• 1 cup canned 100% pumpkin puree
• 1 teaspoon pumpkin pie spice
• 6 ounces semi-sweet chocolate chips, melted, cooled
• FOR THE CHOCOLATE GLAZE
• 3 ounces bittersweet baking chocolate
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup

DIRECTIONS

• Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
• FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
• Press firmly over the bottom of the pan.
• Bake 8-10 minutes until set, then cool on a wire rack.
• Wrap the outside of the pan with heavy-duty foil.
• Reduce oven temperature to 300 degrees F.
• At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
• FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
• Beat in eggs, 1 at a time, just until blended.
• Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
• Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
• Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
• Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
• Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
• Add boiling water, enough to come halfway up the sides of the springform pan.
• Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
• Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
• Remove the foil & cool the cake in the pan on a wire rack.
• Cover & refrigerate at least 4 hours or overnight.
• FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
• Remove from heat, & cool slightly.
• Remove pan sides & place cake on a serving plate.
• Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
• Refrigerate until glaze sets.

Laure and I share grandchildren, Nani and Milo.  This recipe was her contribution to the family cookbook a few years back.  My brother David provided the translation that follows.  Laure lives with her husband Tomi Nikolic in Nantes France.​

Triangle  Feuilleté
 (épinards et feta)
Laure Nikolic
 
Pâte feuilletée
épinards et feta (selon le goût on met + ou – de ces ingrédients)
Sel, poivre
1 œuf
 
Bien mélanger épinards, feta et œuf, le mélange doit être sec. 
Disposer sur la pâte feuilletée en forme de triangle.
 
Pour que la pâte dore il faut la badigeonner avec du jaune d’œuf mélangé avec un tout petit peu d’eau.    Mettre à four chaud 20mn environ.

​Pastry Triangles
Spinach and Feta
Translation by David Whiting
 
Puff Pastry
Spinach and Feta – you add these ingredients according to taste
Salt, Pepper
1 egg
 
Mix spinach, feta and the egg well, the mixture must be dry.  Place on the puff pastry that has been formed into a triangle.   Cover with another piece of pastry.     To make the pastry glisten spread a mixture of egg yolk mixed with a little water
Place in a hot oven for about 20 minutes.