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CJ Katz serves up tasty fish fritters in this week's edition of Wheatland Cafe.
Beautiful saskatoons nestled in a sour cream filling are baked in a lightly sweetened lemony shortbread crust to make a delicious tart.
Since split red lentils fall apart and become soft as they cook, they are lovely for creating a soup that has a creamy texture. This one has a deep exotic flavour thanks to the cumin. Leave it chunky or purée it for a silky texture.
The key is in the beating of the batter – don’t skimp! The more you beat, the better they get. Under-beating will produce a tough cookie.
Scatter the ingredients all over the board like an abstract painting, or be more geometric. It all works. Just have fun!
If decorating isn’t your thing or you don’t have the time, this is a great little cookie with all the delicious flavours of a superb sugar cookie without all the fuss