Fig and Almond Custard Tart

 

Ingredients

For the Crust:

2 cups old-fashioned rolled oats

1 cup crushed almonds or almond flour

4 tbsp (½ stick) unsalted butter, at room temperature

2 tbsp white sugar

1 tbsp grated orange zest

½ tsp cardamom pdr

¼ tsp fine sea salt

3 large egg whites

For the Custard:

1½ cups mascarpone cheese

1 large egg, plus 3 large egg yolks

½ cup white sugar

½ tsp orange blossom water/ orange essence

Grated zest of 1 orange

¾ cup heavy cream

10–12 Mission figs, pitted and sliced 1/8 to ¼ inch thick

2 tbsp turbinado sugar

For the Whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ¼ tsp orange blossom water
• ¼ tsp cardamom pdr
• Fig glaze
• 1 cup fig jam
• 2 tbsp white sugar
•  ¼ cup almond liqueur
•  2 tbsp fig balsamic vinegar

Instructions

To make the crust, grind the oats and almonds in a food processor until broken down but still a little flaky. Add the butter, white sugar, orange zest, cardamom, and salt. Pulse several times until the butter is evenly incorporated into the oat mixture.Add the egg whites and pulse until a slightly wet and crumbly dough is formed.

Press the dough ¼ inch thick into the bottom and up the sides of a 10-inch nonstick tart pan with a removable bottom. There may be a little bit of excess dough. Set the tart on a rimmed baking sheet and place in the freezer until ready to bake.

To make the custard, preheat the oven to 350 degrees F.

In a bowl, whisk together the mascarpone, whole egg and egg yolks, white sugar, orange blossom water, and orange zest until smooth. Add the cream and whisk until fully incorporated. Pour the batter into the frozen tart crust. Bake the tart for 30–35 minutes, or until it is partially set.

Carefully remove the tart from the oven and decoratively place the fig slices on top. Sprinkle the entire top with the turbinado sugar. Return the tart to the oven, being careful not to disturb the filling, and bake for another 15–20 minutes, until the filling is set and firm. Remove from the oven and let cool completely.

To make the topping, whip the cream, powdered sugar, orange blossom water, and cardamom together until soft peaks form. Set aside.

To make the fig glaze, in a small saucepan, bring the fig jam, white sugar, liqueur, and vinegar to a boil and allow to thicken, about 5 minutes. Set aside.

To assemble, remove the cooled tart from the pan by pressing up on the bottom and removing the rim. Cut into 8–10 slices. Place a slice of tart on each plate. Spoon a dollop of whipped cream on top of the tart. Drizzle on a little bit of fig glaze. If desired, garnish with a flower on top.

Cherry-Vanilla Bundt Cake

  

 

Ingredients

• baking spray with flour

• 3 cups all-purpose flour

• 1 tsp kosher salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 cups granulated sugar

• 1 cup plain whole-milk yogurt

• 2/3 cup neutral oil, such as canola oil

• 2 large eggs, plus 1 egg white

• 1 tbsp vanilla extract

• 1 cup cherry pie filling (from a 21-oz. can)

• 1 cup unsifted confectioners' sugar

Directions

1. Preheat oven to 350°F with rack in center position. Spray a 10-cup Bundt pan with baking spray. (Or use regular cooking spray and dust with flour.)

2. Whisk flour, salt, baking powder, and baking soda in a large bowl. Whisk granulated sugar, yogurt, oil, eggs, egg white, and vanilla in a separate large bowl. Stir wet ingredients into dry ingredients just until smooth.

3. Transfer about two-thirds of batter to prepared pan. Spoon cherry pie filling on top, being careful not to let filling touch sides of pan. Top with remaining batter. 

4. Bake until a toothpick inserted in center comes out mostly clean, 50 minutes to 1 hour. Let cool in pan for 15 minutes. Invert onto a wire rack, remove pan, and let cool completely, about 1 hour. Dust with confectioners’ sugar just before serving.  

    

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Blueberry Sweet Corn Shortcake

  

Ingredients

• 2 tsp. lemon zest plus 3 Tbsp. fresh juice (from 2 lemons) 

• 2 tsp. cornstarch

• 6 cups fresh blueberries (from 3 [11-oz.] containers), divided

• 2 cups (396 g) granulated sugar, divided

• 1/2 tsp. kosher salt, divided

• Cooking spray

• 1 ear fresh sweet corn, husk removed

• 4 large eggs

• 1 cup neutral oil (such as canola) 

• 1 tsp. pure vanilla extract 

• 1 1/2 cups whole buttermilk, divided

• 2 cups (240 g) all-purpose flour

• 1 cup (156 g) medium-grind yellow cornmeal 

• 2 tsp. baking powder

• 2 cups heavy cream

• 1/4 cup (28 g) confectioners’ sugar

Preparations

1. Bring lemon zest and juice, cornstarch, 4 cups blueberries, 1/2 cup granulated sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium. Cook, stirring occasionally, until berries begin to burst and liquid is syrupy, about 10 minutes. Transfer to a medium heatproof bowl and stir in remaining 2 cups blueberries. Set aside to cool for 30 minutes. Refrigerate, uncovered, until cold, about 1 hour. 

2. While berry mixture cools, preheat oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on short sides. 

3. Grate corn ear to remove kernels, using largest holes on a box grater set inside a large bowl; discard cob. Whisk eggs, oil, vanilla, 1 cup buttermilk, and remaining 1 1/2 cups granulated sugar in large bowl with corn pulp. Add flour, cornmeal, baking powder, and remaining 1/4 teaspoon salt; whisk until combined. Transfer mixture to prepared pan. Use a rubber spatula to spread into an even layer. 

4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Remove cake from pan, using parchment paper as handles. Let cool completely on a wire rack, about 1 1/2 hours.  

5. When ready to assemble, beat cream and confectioners’ sugar with an electric mixer on medium speed until medium peaks form, 2 to 3 minutes. With mixer on medium speed, drizzle in remaining 1/2 cup buttermilk and beat until medium-stiff peaks form, about 30 seconds.

6. Cut cooled cake in half horizontally. Place bottom half, cut side up, on a platter. Spoon about 2 cups cooled berry mixture over bottom cake layer and top with about 2 cups whipped cream. Gently cover with top cake layer, cut side down. Spread remaining 2 cups whipped cream over cake, then spoon remaining 2 cups berry mixture over top. Slice and serve immediately. (Alternatively, top each individual slice with berry mixture.) 

 TIP

 Make-Ahead: Prepare the blueberry compote up to 4 days in advance; store it in an airtight container in the fridge. Prepare the cake up to 1 day in advance. Once cooled, wrap it tightly in plastic wrap (unsliced) and store at room temperature. The cake can also be frozen for up to 3 months. Thaw in the fridge overnight before slicing and assembling. Once the cake is assembled, it’s best to serve it immediately. If there are leftovers, cover and store them in the fridge for up to 1 day. It will look a little messy, but still taste good! 

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Paleo Pumpkin Chocolate Chip Bread

  

 

Ingredients

2 cups almond flour

1/4 cup cassava flour (plus a little extra for dusting)

1/4 cup arrowroot flour

2 tbsp pumpkin pie spice

1 tsp baking powder

1/4 tsp salt

1/4 cup melted butter, ghee, or coconut oil, melted and cooled

1/3 cup maple syrup

 1 cup pumpkin puree

2 medium eggs at room temperature 

1 tsp vanilla extract

1 cup chocolate chips (plus a few more for sprinkling on top) you can use a no-added sugar chocolate or paleo chocolate bar if you'd like to follow strict paleo rules  

InstructionsPreheat oven to 350º F. Grease a loaf pan and line it with a strip of parchment paper. Sprinkle a dusting of cassava flour into the pan and tap the pan to coat each corner and all sides with flour. Tap out excess. In a bowl, combine the flours, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to Combine. With an electric mixer, beat the butter and maple syrup until combined. Add the pumpkin and mix to combine. Scrape the bowl down on all the sides and across the bottom. While mixer is on low speed, add the eggs, one at a time, followed by the vanilla. Beat until batter is thoroughly combined and there are no crumbs. Stir in the chocolate chips. Pour the batter into the prepared pan. Using a spatula or spoon, smooth the top of the loaf and sprinkle with a few more chocolate chips. Bake for 50-60 minutes, or until golden-brown and a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely. Remove from pan and slice. Enjoy! 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Peach and Blueberry Buckle

  

Ingredients

4 tbsp unsalted butter, at room temperature, plus more for the dish

1 2/3 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/4 tsp finely grated orange zest

1 large egg   

1/2 cup milk

2 cups blueberries

1 large peach, chopped

1/4 cup granulated sugar

2 tbsp packed light brown sugar

3 tbsp all-purpose flour

1/4 tsp freshly grated nutmeg

Pinch of salt

2 tbsp unsalted butter, at room temperature

Vanilla ice cream, for serving

 

Preparations

Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.  

Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; sprinkle over the batter.  

Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.  

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Berry Oat Crumble

  

Ingredients

For the Filling

5 cup berries or fruit juice, washed n diced

Juice of 1 medium lemon

1/4 cup maple syrup

1/2 tsp vanilla essence

1 tbsp arrowroot pdr

 

For the Topping

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup oat flour (or gluten-free all-purpose flour)
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 6 tbsp butter, melted (or coconut oil)
• 1/3 cup maple syrup
• 2 tbsp coconut sugar (or brown sugar)
• 3/4 cup pecans, halves and pieces

Instructions

• Preheat oven to 350º F/ 180 C.  In a large bowl, gently combine the blueberries, strawberries, lemon juice, maple syrup, vanilla, and arrowroot flour. Stir gently but thoroughly so that everything is well-coated. Pour into a 9-inch pie dish or baking dish.
• In another large bowl, combine the oats, flour, salt, cinnamon, and nutmeg. Pour the melted butter over the top followed by 1/3 cup maple syrup. Mix together thoroughly. Add the coconut sugar and pecans, and work it into the topping until it feels crumbly.
• Scoop the crumb topping on top of the berries in large mounds, and spread the mixture across the top evenly.
• Bake for 45 minutes, or until golden brown. Serve warm with vanilla ice cream, or let cool completely and store in the fridge for up to seven days. Enjoy!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Spinach-Dal Roti

 On Saturdays I make my lunch @ home. Today was debating what to do? Then remembered that there is little spinach puree left and some cooked dal. I decided to mix the dal, spinach puree with salt , chili pdr with whole wheat flour and made a soft dough, no water added, as there was enough moisture in the puree and the dal. Last added little oil, kneaded well, rested the dough.

I rolled into thin rotis and cooked on tawa, made them puff up over the flame, I didn't want to add any ghee. I had my roti with a sweet spicy mango chutney, curd and some cucumber to complete m meal. It was a complete meal, as there was carbs, protein, fiber and minerals.  I always prefer 1 dish that should make it a complete meal with all necessary nutrition. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs