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14-25: Crêpes with Fruity Filling

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
14-25: Crêpes with Fruity Filling

14-25: Crêpes with Fruity Filling is only the second recipe I’ve covered for Group 14: Hot Desserts, but it’s the third total crêpe recipe that I’ve tried from the book (the others being 5-22: Crêpes with Chicken and 5-24: Meat-Filled Crêpes) so far. Those two previous recipes were savory–this one is sweet.

This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. ???

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12-22: Nasi Goreng

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
12-22: Nasi Goreng

Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.

This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.

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