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Recipes
Prosciutto and arugula pizza
By franny-2
Flatbread makes a quick and substantial base for this pizza, spiced with red chili and citrus zest
- 300 * 300-g flatbread
- 2 * 2 sprigs of fresh mint (optional)
- 1 * 1 tbsp (15 mL) olive oil
- 1 * 1 garlic clove, minced
- 1 * 1 small red chili or 1/2 cup (125 mL) grape tomatoes, cut in half
- 3 * 3 slices of prosciutto
- 1/2 * 1/2 200-g pkg buffalo mozzarella or 1 cup (250 mL) grated mozzarella
- 1/2 * 1/2 tsp (2 mL) grated orange zest (optional)
- 1 * 1 cup (250 mL) baby arugula
Grown-Up Savoury Caramel Corn
By franny-2
There is nothing scary about this caramel corn―except the fact that you might eat it all before your guests even ...
- 6 cups (1.5 L) popped corn (about ¼ cup/50 mL kernels)
- 1 ½ cups (375 mL) chopped mixed nuts
- ½ cup (125 mL) green pumpkin seeds
- ⅔ cup (150 mL) packed brown sugar
- ¼ cup (50 mL) corn syrup
- ¼ cup (50 mL) dark rum or brandy
- 2 tbsp (25 mL) butter
- 2 tsp (10 mL) sea salt
- ¼ tsp (1 mL) baking soda
- ¼ tsp (1 mL) cayenne pepper
Honey Vanilla Pound Cake with Honeyed Mixed Berries
By franny-2
This is a smaller version of the classic pound cake made with a pound each of flour, butter, sugar and eggs
- 1 ¼ cups (300 mL) all-purpose flour
- ½ tsp (2 mL) baking powder
- 2/3 cup (150 mL) butter, softened
- 1/3 cup (75 mL) granulated sugar
- 3 eggs, at room temperature
- 1/3 cup (75 mL) liquid honey
- 1 tbsp (15 mL) vanilla extract
- Honeyed Mixed Berries
- 2 cups (500 mL) frozen mixed berries
- 2 tbsp (25 mL) liquid honey
Vermouth-Marinated Scallops with Chorizo and Green Olives
By franny-2
These scallops flavoured with dry vermouth are sublime! If you wish to double this recipe, prepare sausage and oliv...
- 6 to 8 oz (175 to 250 g) medium
- or hot chorizo sausage
- 1 tbsp (15 mL) peanut or canola oil
- ½ tsp (2 mL) olive oil
- 1 tbsp (15 mL) finely minced shallot
- 16 medium pimento-stuffed green olives, drained
- ½ tsp (2 mL) finely grated lemon zest
- 1 ½ tsp (7 mL) finely chopped fresh basil
- 16 medium scallops, about 7 oz (200 g)
- 2 tbsp (25 mL) dry vermouth
- Generous pinch of freshly ground black pepper
- 1 tbsp (15 mL) olive or peanut oil