Words & Brush Weekender: Easy listening music and chat, Friday 29th August 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Peach Plum Cobbler
Yields a 9-inch (23 cm.) round pan.
Ingredients:
6 ripe plums, washed and cut into small cubes
1 cup peach slices (fresh or frozen)
¾ cup sugar
1 cup flour
1 tsp. vanilla extract
½ tsp. baking powder
3 eggs
½ cup oil
Sugar and cinnamon for sprinkling
Directions:
Preheat the oven to 175°C (350°F). In a mixing bowl, whisk together sugar, flour, vanilla, baking powder, eggs, and oil until smooth. Spread half the batter into a greased 9 x 13-inch baking dish. Evenly scatter the plums and peach slices over the batter. Top with the remaining batter, then sprinkle generously with cinnamon sugar. Bake for 45 minutes until golden and set. Serve warm or chilled.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 22nd August 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Light and colorful, it’s just as happy piled onto BBQ chicken as it is served for Shabbat lunch, pairing effortlessly with almost anything and bursting with fresh, tangy flavor.
Yields 6 servings.
Ingredients:
800 gr. purple cabbage, shredded
4 scallions, thinly sliced
1 chilled mango, peeled and sliced
½ cup roasted slivered almonds
1 Tbsp. grated lemon zest
Dressing:
¼ cup olive oil
¼ cup orange juice
1 or 2 Tbsp. honey (to taste)
½ tsp. salt
Dash of pepper
Peel the chilled mango with a vegetable peeler, then shred, grate, or slice it into thin strips and place in a large bowl. Add the shredded cabbage, scallions, and lemon zest.
For the dressing: In a small bowl or jar, whisk together the olive oil, orange juice, honey, salt, and pepper. Taste the dressing and adjust the honey or orange juice to your liking. Refrigerate until ready to serve.
Just before serving, add the roasted slivered almonds to the salad, pour on the dressing, and toss well.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 15th August 2025, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Mini crustless quiches
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| Mini crustless quiches. (photo credit: freepik) |
Yields 12-16 mini quiches.
Ingredients:
For the base:
6 eggs
1 cup whole milk
1/3 cup cornstarch
1 tsp. salt
¼ tsp. pepper
1 cup grated cheese
¼ cup grated Parmesan for topping
Filling ideas:
Choose one filling or combine two options. Aim for about 2 cups total of your preferred filling(s).•
Sautéed onions and mushrooms•
Grated zucchini with diced peppers•
Diced shallots or scallions with diced broccoli florets
Tip: If using vegetables with a high water content like zucchini, give them a quick squeeze in a towel after grating to avoid soggy quiches.
Directions:
Preheat your oven to 180°C. Grease a muffin tin well or insert paper liners. In a mixing bowl, whisk together the eggs, milk, cornstarch, salt, and pepper until smooth. Stir in the grated cheese and your chosen filling(s).If you’re making two types of quiches, divide the batter evenly between two bowls and stir 1 cup of filling into each. Then pour into separate sections of your muffin tin.
Pour the mixture evenly into each muffin cup, filling about ¾ of the way. Sprinkle Parmesan on top. Bake for 25-30 minutes, or until puffed and golden. Let cool slightly before removing from the tin. Serve warm or at room temperature.
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| Enjoy! |
