Berry Crumble Recipe
Delicious fresh berry recipe. Made with four different kinds of berries this desert is so This desert Berry Crumble recipe is so freshly satisfying it's hard to not have seconds. The recipe is easily adapted to your taste. you may use any combination of berries you like or any type which may be in season. Depending on the sweetness of the berries you can adjust the amount of sugar you add to the recipe.
Cranberry Apple Crumble Recipe | Desi~licious RD
Cranberry Apple Crumble Recipe (Vegan & Gluten-Free):
In this episode, Desi~licious RD, Shahzadi, is making Cranberry Apple Crumble Recipe. It's easy to make, vegan, gluten-free and packed full of nourishing ingredients. Yup, it's my Desi~licious healthier spin on dessert, using wholegrain oats, relying on the sweetness and flavour of dried cranberries, apples and coconut. And guess what? It isn't loaded with added sugar either! No matter what season, this luscious recipe will satisfy that sweet tooth.
HOW TO MAKE CRANBERRY APPLE CRUMBLE
1. Begin by preheating the oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine the oats, coconut flour, 1/4 tsp cinnamon, coconut sugar, and chopped almonds. I've kept the almonds rough and rustic to enjoy the crunch.
3. Now mix in the melted coconut oil until well combined. The mixture should be crumbly, but the coconut oil should be evenly distributed.
4. In a small saucepan, add dried cranberries and water. Bring to boil and simmer on low heat for 4-5 minutes or until the cranberries are soft and plump.
5. Now prepare the apples. I am using local Ontario Fuji apples. Besides being one of the sweetest apple variety, they're firm and hold well in baking recipes. You could use honey crisp or ambrosia too. They work just as well. Chop the apples into small to medium pieces.
6. Transfer the chopped apples to a 12 X 8-inch rectangular covered baking dish or pan.
7. Right about now, your cranberries should be done - Time to blend! Add to a small blender and use the pulse function. There's no need to over blend, some lumpy, soft bits are fine and add to the personality of the dish. You should end up with a jam-like consistency - which is perfect because we're going to spread this over the apples.
8. Now it's time to add the crumbly oaty coco-nutty mixture on top of the apples. Use your hands to flatten the topping, so it's nicely packed.
9.Bake for 30 minutes with the lid on. Then remove the lid and bake for an additional 15 mins to get a heavenly golden topping. If only you could smell the scent in my kitchen! Heavenly!
10. Cool for 5 minutes - if you can wait that long! Serve while warm and savour every bite!
Get my top tips and the written recipe:
Desi~licious RD, Shahadi hopes you enjoyed this recipe. Leave Shahzadi a comment below with your fave way to curb that sweet tooth.
For more inspiration on living a healthy life, ethnic food recipes, diets, and more - drop by Shahzadi’s blog.
#glutenfreedessert#applecrumblerecipe#cranberryrecipe#vegandessert#howtomakeapplecrumble#healthydesserts#healthydeliciousrecipes#easyrecipes#easydessertstomakeathome
Pesach Seared Duck with Rosemary & Garlic Potatoes
With limited resources available for use on Pesach, Yom Tov meals can become an endless series of chicken and potatoes variations.
This new recipe from Esty Wolbe, founder of Cooking With Tantrums and the host of Easy Does It on Kosher.com, presents a delightful change of pace for a Pesach meal: Seared Duck Breast with Rosemary and Garlic Potatoes.
Despite its sophisticated sound and elegant appearance, this recipe is remarkably simple to create. The duck is lightly seared in a cast iron pan with salt and pepper; the potatoes are boiled then lightly fried with garlic and rosemary; and the combo is delicately plated to present a Yom Tov dish that is sure to stun your guests.
You will need:
1 large duck breast
Salt and pepper to taste
1 lb baby potatoes, boiled in salted water, drained and set aside
2 sprigs fresh rosemary
2 cloves fresh garlic, smashed
Directions:
With a very sharp knife, score the skin in a cross hatch pattern. Aim for consistent shallow cuts that slice through the skin but not the fat beneath it.
Pat dry and season generously on all sides with salt and pepper and place skin side down in a cold, heavy pan. Turn the heat to medium. As the duck breast heats slowly, the fat will render out and the skin will crisp beautifully.
After 6-8 minutes, flip and cook the duck breast on the other side until desired doneness. I like to remove from the heat at 140°F for medium, but if you prefer it cooked through a bit more, allow to cook for several minutes more.
Remove to a dish and allow to rest while you prepare the potatoes.
Working with one potato at a time, gently press down with something sturdy and flat, such as the bottom of a dry measuring cup, until the potato flattens and the skin breaks.
Toss the rosemary and garlic cloves into the rendered duck fat.
Add the smashed potatoes, working in batches if necessary so as not to crowd the pan. Fry on each side until golden and crisp. Serve alongside sliced duck breast.
Disclaimer: Different communities have different customs when it comes to Pesach ingredients. This recipe is in no way a halachic endorsement of the ingredients used - please consult your local Rabbi or community custom.
Recipes to celebrate the arrival of spring
With Passover now underway, Easter just a week away and temperatures staying above 72 degrees these days, it’s starting to officially feel like spring in L. A. To kick it off, I created an Easter-ish menu that celebrates the ingredients that remind me of the season and holiday: lamb, new potatoes, mint and coconut. Like most seasonally-minded cooks in Southern California, I note the different seasons not by the calendar month but by which ingredients are in the market. In anticipation of all the new green things and non-citrus fruits appearing in the market, I’m taking screenshots of recipes, dog-earing pages in cookbooks and having chats with fellow cooks to collect recipes to use with all the goods. For new baby artichokes, I turn to Bavel’s treatment of low-simmering them in olive oil teeming with spices and lots of herbs like mint, cilantro and parsley. Fava beans are somewhat of a chore to coax from their pods, and then skins, but I make a day out of it and freeze all the beans to use when a craving hits — this dead-simple scampi pasta makes great use of a hearty handful of them. For all other peas and their relatives, I love this recipe from the Exchange that dresses them in a tart salsa verde-meets-pistachio pesto sauce that just screams “spring! ”For new potatoes, I treat them as simply as possible — see my recipe for marble-sized ones dressed in a mint and lemon sauce — to preserve their earthiness. I prefer to serve them warm, too, so they soak up whatever flavorful sauce I dress them with, like the mustardy vinaigrette in this recipe, which coats them in oniony nigella seeds. Then, for something sweet, it’s got to be rhubarb, of course. I love the sour stalks roasted and served with duck or lamb, but sometimes you really do want to give over to convention and make a bubbly, sweet strawberry-rhubarb crisp. While winter’s leftover, cooler nights still hang around, it’s the perfect thing to eat and dream of warmer spring temps, indigo jacaranda blossoms and the kind of eating that celebrates the season of renewal. Make the pistachio pipian a day or two before you plan to make the salad so once you’re ready to cook, all you have left to do is blanch the peas and chop up any herbs at the last the time: 1 hour. Turning, the process of removing the tough outer leaves from baby artichokes to prepare them for cooking, is much easier than on mature artichokes. Do this up to 2 days ahead of time and keep the artichokes in a bowl of cold water — mixed with lemon juice to keep them from browning — until ready to the time: 50 minutes. Dressing potatoes in a mustardy vinaigrette while they are still warm allows them to soak up the dressing, becoming extra flavorful. Keep nigella seeds on hand for other recipes after this — they’re great used in place of sesame seeds, or as a crunchy topping for roast onions, carrots or other root the time: 30 minutes. Preparing fava beans is not hard but takes some time.
All data is taken from the source:
Article Link:
#time #newstrump #newsworldabc #newsworldnow #newstodaybbc #newstodaylocal #
Apple-Berry Tart with Cinnamon-Walnut Crust - Savory
Instead of flour, this dessert’s crisp crust relies on toasted walnuts and matzo meal for structure. Tart berries and sweet apples join forces for a delectable, fruity filling. Get the full recipe at Visit our website for more recipes, videos and tips.
Horseradish Crusted Roast Beef
Gitty Rapoport, the face of Kettle & Cord’s kitchen, presents a perfect Pesach roast with an onion jam and horseradish crust.
This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the third in the Pesach Recipe series.
With so few ingredients at our disposal, flavoring food on Pesach can be a real challenge. In this video, Gitty Rapoport makes use of an unexpected Pesach ingredient to flavor her roast: Leftover grated horseradish from the Seder!
The sweet onion jam paired with the sharp horseradish flavor provides the perfect flavoring for this medium-rare roast. Serve with jalapeno-sauced roast vegetables for a delightful Yom Tov dish.
Rib roast sponsored by Yossi’s Cuts.
You will need:
6 lb roast
1 cup shallot jam
1 cup grated horseradish
Kosher salt
Oil
Shallot Jam:
(can be made ahead of time and stored in a mason jar in the fridge)
10 diced shallots
¼ cup sugar
1 cup red wine
Pinch of salt
Sweet potatoes:
4-6 peeled & cubed, medium sweet potatoes 1 cubed pineapple
1 peeled jalapeño
2 shallots
Salt
Directions:
Jam:
• Heat oil in sauce pan, add shallots and cook until caramelized. Add in sugar and stir as shallots continue to caramelize.
• Stir in the wine and cook until it reduces and the mixture becomes sticky. Add salt to taste.
Roast:
• Bring roast to room temperature.
• Preheat oven to 400°F
• Season roast with salt liberally and smear oil all over. Coat with the Shallot Jam and then sprinkle horseradish on all sides of the roast.
• Place roast on a roasting rack in a large roasting pan. Insert meat thermometer in the thickest part of the roast. Roast until temperature reaches 135°F – 140°F (medium/rare).
• Let roast cool for 10-15 minutes before slicing.
Roast Vegetables:
• Preheat oven to 400°F
• Line cookie sheet with parchment paper.
• In food processor or blender, combine shallots, jalapeño, oil and salt.
• Pour the mixture over the sweet potatoes and pineapple cubes and mix until evenly coated.
• Roast for approximately 35-40 minutes, until the pieces are tender and starting to caramelize.
• Plate alongside the roast and enjoy!