This is one of many versions of biscuits. My mom & sister had/have the better skill but I try. Isn't it weird how the same recipe turns out differently, when made by a different person? Another simple & delicious recipe for new bakers & kids to try out! Get them in the kitchen young! Watch me make it
2 boneless, sole fillets
1 sprig of fresh thyme
black pepper to taste
1/4- 1/2 tsp Old Bay seasoning or all-purpose seasoning of your choice.
2-3 tbsp white wine, apple juice or *apple cider
1 pat of butter/.5-1 tsp
1 tbsp chopped chives or green onions
wedge of lemon or lime
Clean & pat dry your sole fillets.
Add the seasonings & herbs. Patting gently, so both sides of the fillet are covered.
At this point you can refrigerate the fillets for up to 1 hour.
Or cook them right away. Just make sure they are not ice cold.
Have your wine & butter at room temperature ready to add at the end of the recipe.
Chop your chives & set aside as well.
In a large skillet heat 1 tsp of cooking oil or butter, on medium-high heat.
When the pan is hot add the fillets, cooking for 1-1.5 minutes per side.
Remove from the pan. Keep warm on a clean plate.
At the same temperature, add the wine, then the butter. Reduce to about half of the liquid.
Add the chives, stirring for 30-45 seconds.
Pour over the sole & serve with a wedge of lime or lemon.
*Apple cider not apple cider vinegar.
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► PaperChef Culinary Parchment 24-Piece Pre-Cut Sheets, 15 by 16.5-Inch
► Mccormick Gourmet Cream Of Tartar, 85 Gram
► Bob's Red Mill Baking Powder, 453 gm
► Crisco Golden All-Vegetable Shortening 454 Grams
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, Baking , Breads/Pastries , Breakfast Foods , Recipes , Sides . Tags: Vegetarian on Biscuits, Biscuits In Under 30 Minutes, Homemade Biscuits, Homemade Biscuits In Under 30 Minutes, Quick & Easy Homemade Biscuits .
July 26, 2017
This is a quick, I-have-a-craving, go-to, recipe that I use throughout the year. For when I not only want to use any leftover pastry but when I don't want to stare at an entire pie. No, I don't trust myself. I will eat a piece every day until it's finished.😂 This is also a great way to get the kids some kitchen practice. Give them the leftover pastry to work with while you make the standard size pie. Watch me make it
Apple Tart For 1 or 2 – Recipe
Leftover pastry. About 1/4 of a single pie crust, on average.
1 medium-large cooking apple, of your choice. Cleaned, cored, peeled & cut diagonally. 6-8 slices per half.
1 tbsp lemon juice
1 tbsp brown sugar, unpacked
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp maple syrup or omit
1 pinch of salt
1 tsp cornstarch
Preheat oven to 400°F/204°C.
In a small bowl add your sliced apple, along with all of your ingredients. Tossing so that the apple slices are coated well. Set aside.
Roll out your left over pastry, placing in in a prepared single serving oven proof dish.
Add your apples & bring the edges of the pastry up. The pastry does not need to close at the top.
Bake in oven for 25-ish minutes. The first 10 minutes at 400°F/204°C. The last 15 minutes at 350°F/176°F.
Check to make sure that the apple is cooked through. I use a sharp knife, which when inserted into the apple slice, easily passes through.
Serve warm or at room temperature.
Toss in nuts, seeds, dried fruit & or lemon zest to add a little extra flavour & nutrition.
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