Berries are in season and here's one easy way of using a bunch of them up. You can add any fruit or berries that you like to this crumble. Also, if you want a lot of crisp buttery topping then double the quantity of the topping mixture and bake it in a larger dish.
This is what the texture of the crumble should look like once it's been mixed together.
Gorgeous berry filling.
1 cup blueberries
1 cup strawberries
1/4 cup firmly packed light brown sugar
1 tbsp dark brown sugar
Freshly squeezed juice of 1 lemon
1 cup all purpose flour
3 tbsp old-fashioned rolled porridge oats
1/2 cup salted butter, chilled and diced
3 tbsp vanilla sugar
3 tbsp light brown sugar
1 tbsp dark brown sugar
These potato (aloo) patties can be made a number of different ways. This is one method that I found on another website (listed below). They're best served warm with chutney- I personally like mine with ketchup though.
Aloo Tikki- Potato Patties
Makes 17 patties, 2 1/2-inches in diameter
3 large potatoes (any kind), boiled and peeled (1 ½ pounds)
1 tablespoon oil (I use grape seed)
1 heaping teaspoon cumin seeds
1 teaspoon turmeric powder
1 medium red or yellow onion, minced and divided
1 pinch of coarse sea salt
1-inch piece ginger, peeled and grated (2 tablespoons)
2 – 3 green Thai, Serrano, or cayenne chiles, stems removed and minced (I use 1 tablespoon)
2/3 cup frozen peas, defrosted
1 heaping teaspoon coriander powder
1 heaping teaspoon garam masala
1 teaspoon red chile powder or cayenne
1 teaspoon dried mango powder (amchur)
2 teaspoons coarse sea salt
1 heaping tablespoon chickpea flour (besan)
1 tablespoon lemon juice
Recipe from: Indian as Apple Pie
This chicken is super moist on the inside with a nice and crisp skin on the outside. The slow cooking over indirect heat really helps all the flavors sink into the meat so there's no need for marination time.
BBQ "Beer Can" Chicken
1 whole chicken, skin on (organic chicken recommended)
In the can:
1/2 can of iced tea
1 tsp rosemary
1 green chili, chopped
1/2 of a lemon
2-3 tbsp oil
salt, to taste
1 tsp red pepper
1/2 tsp black pepper
1 tbsp vinegar
1 tsp garlic powder
Eggs in a Hole
This isn't so much a recipe as it is a method of making eggs. Use as many pieces of toast and eggs as you like. The basic method is to heat a frying pan to medium-low heat, then melt some butter and heat one side of the toast. Cut out the center using a biscuit cutter or the edge of a glass. Flip the toast over and crack an egg directly into the hole and season with salt and pepper. Cook until the egg is set to the way you like it. This tastes great with lots of butter!
This was my first attempt at making gnocchi, there are a number of different recipes with/without eggs, cheese and all sorts of other things. My gnocchi turned out a little on the chewy side as opposed to the soft pillowy texture that it should have been. This gnocchi was a lot more like pasta- but it still tasted good!
After digging around on the internet I found 2 possible reasons for my chewy gnocchi:
1) I added way too much flour
2) Overworking the dough, stop when it just comes together.
The reason I added so much flour was because the potatoes were very moist. Some sites recommend baking the potatoes instead of boiling them and others recommend boiling the potatoes, ricing them, and then leaving them out to dry for a good long time before using them to make the dough.
Gnocchi can be served with any sauce that you like, here it’s been prepared in a little bit of sage and butter. I personally like to boil the gnocchi and then stir fry it a bit to make it crispy before serving it with marinara sauce.
I got this recipe from Laura in the Kitchen, I recommend checking the video out to see the techniques).
Sweet Potato Gnocchi
1-1/2 lbs Sweet Potatoes
1/2 lb Yukon Gold Potatoes (or any other white potato)
1 cup of Parmiggiano
1-1/2 to 2 cups of All Purpose Flour
2 Egg Yolks
Salt, to taste
1/2 cup of Unsalted Butter
10 leaves or so of Fresh Sage
Freshly Grated Parmiggiano to taste
Black Pepper to taste
To make the sauce:
This isn't a recipe per-say but it is one of the many ways that I like to have my toast. The combination of dill and butter is amazing. I had to sprinkle a bit of sea salt on-top of this toast because the only butter I had was unsalted. I recommend using salted butter on toast- always.
Dill Butter Toast
Sea Salt (optional)
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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