Sentences with phrase «polenta cake in»

Naturally, in the next sentence, I'm going on about my sea salt and olive oil polenta cake in the oven.

Not exact matches

I've even featured polenta a few times here, once in the form of polenta gnocchi with a Mushroom and Tomato Thyme Stew and once as Breakfast Polenta Cakes with a Blackberrypolenta a few times here, once in the form of polenta gnocchi with a Mushroom and Tomato Thyme Stew and once as Breakfast Polenta Cakes with a Blackberrypolenta gnocchi with a Mushroom and Tomato Thyme Stew and once as Breakfast Polenta Cakes with a BlackberryPolenta Cakes with a Blackberry Syrup.

I love it «mushy»; I love it sliced; I love it on the bbq (if interested, here is one of my go - to recipes: Easy Garlicky Grilled Polenta); I love the texture cornmeal provides in bread, muffins, cookies, cakes and I even used cornmeal to make these Lemon Blueberry Scones!

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I love that this olive oil and polenta cake recipe involves olive oil — it subdues the sweetness usually inherent in cake and makes the resulting dessert something that interests just about every palate.

A few spoonfuls of polenta in the batter add just the right amount of texture and crunch to this cake.

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My non-planning resulted in this gluten - free courgette almond polenta cake.

Naked as in none of the syrup that usually accompanies almond polenta cakes.

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Baked in a loaf pan, this polenta vanilla cake had a delicate texture dotted with yellow cornmeal.

Polenta and ground almonds make up the «flour» part of this cake and indeed make it very light and moist, not to mention that it takes less than 10 minutes to throw together (before putting it in oven) and it is totally gluten - free and refined sugar - free (of course!).

Polenta cake is often paired with lemon in most traditional recipes, but I chose to experiment with another citrus note for this yummy cake and go for delightfully fresh but still zingy orange flavours.

This gluten - free lemon cake with polenta and almond flour is perfect for all citrus lovers and makes a refreshing change in the post-holiday season.

Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta

-- one of my favorite chefs Laura Calder Braised Chorizo Fried Polenta with creamy shitaki mushrooms sautéed in white wine Tuna and crab cakes.