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Discover Latest #Tart News, Articles and Videos with Contenting
Tart is a type of pastry made of a sweet, rich dough that typically contains fruit or other ingredients. It can be a single crust tart or a double crust tart, depending on what type of filling is used. Tarts can be served as a dessert, snack, or even as a main dish. There are many different types of tarts that are made from various ingredients and can be found in many different cuisines. Here you can find news, articles, and videos about tarts and tart recipes.
Enchiladas Stuffed With Beans and Tartare Dip Recipe by Archana's Kitchen
Bean and Tartare Dip Enchiladas is a yummy twist to the regular Mexican dish. Wheat tortillas are rolled around a bean filling and is enriched with tartare dip filling and topped with tangy tomato sauce.These Enchiladas are a great dish for a party, or a homely weeknight meal. The Del Monte Tartare dip is a tasty blend of eggless mayo with gherkin bits that also adds crunchiness. It is also a perfect accompaniment to potato wedges or grilled veggies. You can stuff the enchiladas with any other bean or vegetable along with the tartare dip and dress them up with the delicious sauce. Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner.  If you are looking for more Dip Recipes here are some :  Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip) Tzatziki Recipe - A Greek Yogurt Dip Beetroot Dip Recipe Served With Crackers
Sourdough crumpets | The Fresh Loaf
Now that my starter is growing well again, I need to use up my discard! I have a fair bit of white flour discard still and now I have a whole wheat starter too. I’ve never had crumpets but followed the KAF sourdough discard recipe https://www.kingarthurbaking.com/recipes/sourdough-crumpets-recipe They turned out pretty well, some with 50/50 whole wheat/white flour discard and some just white flour. I preferred the flavor of the whole wheat, but they were all quite tasty with plenty of butter.
Russian 100% Rye Cakes (Korzhiki) | The Fresh Loaf
These rye cakes use rye starter discard and are taken right from this page:https://www.beetsandbones.com/russian-whole-grain-rye-cakes-korzhiki/My try at reproducing them came out almost exactly like them (I made a half recipe, or 4 cakes). I did increase the baking powder by about 50%, which is intermediate between what I would use for scones (UK)/biscuits (US) and the recipe. Mine seem to have risen more, and maybe that was the reason.