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    You are in: Home / JasperJ's Public Recipes
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    8 Recipes

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    This is a very basic, but delicious, version of the very well known dessert. And it is dairy-free to boot! (Without using fancy ingredients or compromising on taste.) It is heavily based on "Felicity's perfect chocolate mousse" (from the Guardian's Word of mouth blog,, which in turn is apparently based on a reproduction of a recipe from "Elizabeth David's French Provincial Cooking". In any case, it is reasonably easy to make, uses ingredients that you will almost always have lying around and can be enjoyed even by people who are allergic to dairy products.

    Recipe #467885

    The silky smooth texture and rich taste, in combination with the slightly crunchy bacon really took me by surprise. Very loosely based on a recipe for carrot soup. It takes a while to prepare, but it's not difficult or stressfull, and very rewarding.

    Recipe #399279

    1 Reviews |  By JasperJ

    A sweetish, full-flavoured dish which is relatively easy to make. Inspired by the Bayou Cook Book by Thomas J. Holmes, Jr. (specifically the stuffed eggplant recipe, although little remains of the original recipe). The measurements for the worcester sauce and molasses are approximate, so be sure to taste it and adjust as necessary. Also, instead of ground cloves you can use 2 whole cloves (but be sure to remove them or warn your guests).

    Recipe #242582

    1 Reviews |  By JasperJ

    This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).

    Recipe #228620

    1 Reviews |  By JasperJ

    This is nice side dish, the fritters are reasonably light and have a nice delicate taste. The recipe is based on the zucchini-thyme fritters from the nice recipe book "De Italiaanse Keuken ("The Italian Cuisine") , copyright Paragon. Instead of 2 whole eggs I used 3 egg whites because one of the people who I served them to has a bad reaction to egg yolks. This turned out to give a very nice light taste. You could in fact consider serving them as an appetizer, just make a bit less and perhaps make them a bit smaller and serve with a nice tomato sauce.

    Recipe #217893

    2 Reviews |  By JasperJ

    I like to make this after I get home late, just before going to bed. It's a variation on a very traditional drink which usually has just anise, sugar and milk as its ingredients.

    Recipe #216622

    1 Reviews |  By JasperJ

    My family loved this and "suggested" that I make it again. Originally I planned on making the Spinach Artichoke Calzone recipe (171204) which seemed really nice, but then I discovered the pizza crusts we had lying around couldn't be used for making calzones and that the artichoke I thought we should still have had in fact been long gone, and at the end not much of the original recipe remained :) (In fact pretty much only the spinach and cheese.) I served it in combination with roasted bell peppers and zucchini fritters (will post those recipes on RecipeZaar as well). So the servings should not be compared with regular pizza servings, which are usually much larger. One serving is good for a lunch or a main course if you have some side dishes. Note that the measurements of the pesto, cheese and balsamic vinegar are not very exact, so be sure to use your own judgement (the rest is pretty much exactly what I used).

    Recipe #216238

    I like using endive in this way instead of the more traditional "stamppot" (very common Dutch meal consisting of mashed potatoes and some vegetable). The pancakes go very well with the ever so slightly bitter and sweet filling and slightly sour topping. Note that the "endive" used here is the green lettuce-like vegetable, not Belgian endive or one of the other variants that are mostly white (their taste is much more bitter). Also note that most measurements should be reasonably accurate (they are what I used), except for the flour, milk and herbs/spices, so pay special attention to the recipe and your own taste in those cases.

    Recipe #198102

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