Spring Baking: Perfect recipe to pull off Rhubarb Pavlova
Executive pastry chef Leslie Steh prepares her springtime dessert, Rhubarb Pavlova.
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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
MATZAH BREI: OUTDOOR OMNIA OVEN COOKING
Matzo / Matzah Brei In the Omnia Oven
Today, Edye makes a baked version of Matzah Brei in the Omnia Oven. What is it you ask? Matzah brei, sometimes spelled matzah brie, matzoh brei, or matzo brei, is a dish of Ashkenazi Jewish origin made from matzah fried with eggs. It is commonly eaten as a breakfast food during the Jewish holiday of Passover. You don't have to be jewish to eat or enjoy this dish!
What is the Omnia Oven you ask?
Great little oven for camping or for those who don’t have an oven (or don’t want to use it). Omnia consists of three parts that must always be used together. Thanks to the clever construction, you get both top and bottom heat. The omnia shape is a specially designed round shape with holes in the middle. It stands on a bowl-shaped base that also has a hole in the middle. The bowl mold conducts hot air from the heat source along the underside of the Omnia mold and provides underheat. The holes in the base and the Omnia shape allow the stove heat to rise through the construction, hit the lid, and provide overheating. The lid has ventilation holes.
00:00 Opening
00:05 Say hi to Edye
00:48 What is Matzah?
00:53 Start the cook !
3:14 It's finished, take a look !
Ingredients:
1 medium onion, diced
2 Tbsp olive oil
1 Tbsp butter + extra for buttering the pan
1 1/2 boxes of matzah
8 large eggs
1/4 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley
salt & pepper to taste
Sprinkling of sea salt
Instructions:
Butter or spray Pam on a casserole dish and set aside.
In a medium-size nonstick frying pan, add the olive oil, 1 tablespoon of butter, and the sliced onions. Caramelize onions. Set aside.
In a large mixing bowl, break the matzah into large pieces. Fill the bowl with lukewarm water, and let the matzoh soak for 3-4 minutes (push the matzoh down under the surface of the water from time to time). Set out a dry mixing bowl, and when the matzoh is soft but hasn't yet disintegrated, squeeze the water out by handfuls, and drop the matzoh into the clean bowl. Try to squeeze all of the water out of the matzoh, or as much as you can. The matzoh will look and feel like shredded cardboard.
Empty the water out of the matzoh-soaking bowl, and in it, beat together the eggs and half-and-half. Add the parsley, kosher salt and black pepper.
Stir the matzoh into the eggs, and add the caramelized onions with all of the oil in the frying pan. Mix everything together, and pour into the buttered casserole dish.
Bake approximately for 45 mins at 300F on medium heat.
Sprinkle with sea salt before serving if desired.
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