Sentences with phrase «socca for»

I've been meaning to make socca for ages and never got around to it.

I am making socca for the first time tonight!!!

Broil the socca for 5 to 8 minutes.

David, I made your incredible Socca for our Coronado Concerts in the Park Culinary Challenge — Taste of Provence, and I am in love with these crispy crepes!

Not exact matches

Oh and we also made Socca (chickpea flour flat breads) for the first time which went very well x

I was standing there in that line with you, Sarah, waiting for my piece of socca and wishing I had gotten there early enough to be already sitting with a glass of rosé.

A street food specialty of southeastern French cuisine, socca is the perfect flatbread for munching as an afternoon snack.

A street food specialty of southeastern France, socca is the perfect flatbread for munching as an afternoon snack.

And for any wine snobs out there that think it's folly to serve wine in cups instead of glasses haven't had the pleasure of standing near a wood - burning oven, eating a blistering - hot wedge of socca with a non-recyclable tumbler of wine.

I made the socca (both under the broiler and on a gas barbecue) for a dinner party and it disappeared before I could bring the next one out.

I've been wanted to try a socca recipe for a year!

Socca and your dulce de leche brownies are on the menu for the weekend.

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Out of the oven you can slice the socca into bite - sized snacking pieces or into more substantial wedges for lunch or dinner.

I've easily passed plain, honey - drenched socca off as dessert for my children.

Socca could easily stand in as a gluten - free pizza crust or as a replacement for the toast on your morning breakfast plate.

The topping on this crispy socca is a super easy pear, arugula and parmesan salad, which is perfect for summer.

For a light and easy dinner, serve socca slices with a simple green salad and ice - cold rosé.

I had a whole Socca leftover for lunch today!

If you've never had socca before, you're in for a treat.

I've always made my socca pancakes a little thicker than recipes tend to call and have always felt that giving it a little heft makes it a delicious vehicle for sliced veggies, some salty roughly chopped olives, or a little mashed avocado.

And that allows for a little more room in the socca universe.

Perhaps you'd like to try for a thicker, less crepe - y approach to your socca.

If you haven't tried socca before, you're in for a treat.

Baby mizuna, a mildly peppery green, has been cultivated in Japan for centuries, and its crisp taste makes it a perfect socca pizza topping.

I always go for 1/2 cup chickpea flour and 1/2 cup water mixed and fried in a hot pan in coconut oil for a thickish socca — has been failsafe for me.

To a small bowl, add the remaining cilantro, the lime zest, juice from the remaining lime half, half the beans (reserving half for the Socca Pizza recipe), and a pinch of salt and pepper.

Mix all of the socca ingredients in a bowl and set aside while you prepare the pesto and get the lentils going, or for at least 5 minutes.

for the shallot + herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4 teaspoon of salt 2 tablespoons of extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks of fresh black pepper

The other day I saw a recipe for Socca with Garlic Green Sauce and Lentil.

For lunch, I filled the socca with some mashed avocado, heaps of spinach, cucumber, tomatoes and some homemade falafel.

Tagged avocado, chickpea flour, chickpeas, fuel for runners, fuel up friday, hemp seeds, socca, vegan, vegan pancake, what is socca

Lunch: Not long after I was ready for lunch, and I decided to give socca another go.

for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese

Place the pan in the oven for 10 minutes to heat while the socca batter develops.

Socca is a versatile base for many different savory combinations.

For the base, we're working with socca, a long time favorite on the blog.

5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v

This traditional recipe for «socca» from the south of France is naturally gluten - free, as it uses chickpea flour.

Check out this recipe for simple socca.

Recently I have found a recipe for chickpea flour pancakes that I really like, and may use it in place of the socca, as it is easier to make and -LSB-...]

Socca pizzas have become super-trendy recently, and for good reason.

I fortunately, just this week, came across a recipe for socca bread, a French, chickpea flour - based flatbread which is similar to Italian farinata.

Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to a week.

for the socca pizza crust: 1 cup of chickpea flour 1 cup of water 3 tablespoons of extra virgin olive oil a couple pinches of sea salt freshly cracked black pepper a handful of chopped chives (optional) a couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few tablespoons of pesto (either homemade or store - bought) several dollops of goat's cheese, or your favorite non-dairy cheese

Socca, a popular street food from Nice, France is a delightful appetizer and makes a great canvass for various toppings for light lunch or weekend brunch.

We stopped for a glass of rosé, and Gaetan procured a large helping of socca, a savoury chickpea pancake snack food.