Tag: all purpose flour
3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten
Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.
Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.
- ¾ cup white whole-wheat flour
- 2/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into ½ inch squares
Preheat oven to 350 degrees F. Butter an ovenproof dish that is approximately 13 X 9. Mix the seven ingredients in a medium bowl. Add the butter and rub in with fingers until moist clumps form. Keep aside.
- 2 pounds ripe yet firm pears, peeled, cored and sliced thin
- Juice of one lemon
- ¼ cup sugar
- 1 tablespoon all purpose flour
Toss the pears with the lemon juice, sugar and flour. Transfer the filling to the ovenproof dish. Sprinkle topping over. Bake the crumble until pears are tender and the topping is golden brown- about 40 minutes. Cool for a few minutes before serving with vanilla ice cream.
- 12 ounces jumbo shrimp, deveined and shelled
- 1 tablespoons extra virgin olive oil
Heat a large saucepan with the olive oil. Saute the shrimp on high heat for 30 seconds on each side. Sprinkle salt and take out onto a lined platter. Cut each shrimp into three and keep aside.
- ¼ cup pancetta, chopped
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- ½ cup carrots, chopped
- 3 sprigs fresh thyme
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- ½ cup white wine
- 1½ cups seafood or shrimp broth
- 1½ cups low-fat milk
- ¼ cup half and half
- Juice of half a lemon
Add the pancetta into the same saucepan and sauté over medium heat for 2 to 3 minutes. Add the shallots, garlic and carrots. Saute for another 2 minutes. Add the thyme and tomato paste and cook for 2 minutes. Add the flour and cook for another 2 to 3 minutes. Add the white wine and scrape off the brown bits from the bottom. Add the broth and milk. Whisk the liquid on high heat and bring to a boil making sure all the lumps are smoothed away. Lower the heat and cook for 10 to 15 minutes. Add the shrimp pieces and cook for 2 to 3 minutes making sure the shrimp is cooked. Add the half and half and turn the heat off. Check for seasonings and add salt if necessary. Add the lemon juice and serve hot with crusty bread.
This will be a great addition to the Diwali dinner…
- 1 cup all purpose flour
- 2/3 cup full fat yogurt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon oil
- Extra all purpose flour
- Cast Iron Pan
- 1 tablespoon butter
- 2 garlic cloves, grated
- 1 tablespoon cilantro, finely grated
- 1 teaspoon onion seeds (optional)
- ½ teaspoon salt
Mix the all the ingredients in a small bowl and keep aside.
In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.
Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.
My blood orange obsession continues with this yummy cake- I love citrus with cardamom, so I tried it in this recipe and it was a big success!
- 1¼ cups all-purpose flour
- ¾ cup raw sugar
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- Juice and zest of 1 large blood orange
- ½ teaspoon cardamom powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Confectioners sugar for dusting
Preheat oven to 350 degrees F. Grease, line with parchment paper, grease again and flour a 9- inch round cake pan.
Blend sugar and eggs in a standing mixer on medium speed until blended and light- about 2 to 3 minutes. Add olive oil, vanilla extract, blood orange juice and zest. Blend until light and smooth. Whisk together the flour, cardamom powder, baking powder, baking soda and salt in another bowl. Slowly add the dry ingredients to the mixer and mix on low to incorporate. Pour into the cake pan and bake for 30 minutes. Let cool and dust with confectioners sugar.
Blood Orange Compote
- 4 blood oranges, peel and supreme (section into segments), juice included
- 1 teaspoon honey
Add the orange segments, juice and honey to a small bowl. Let sit for an hour.
- 1 cup whipped cream
Serve the cake with some blood orange compote and a dollop of whipped cream.
Who doesn’t like a delicious plate of fish and chips?? It was my first try making this delicious English classic. It was a great attempt.. and healthier too. I made a very flavorful batter and made my delicious oven fries. I paired it with a healthy tartare sauce and minted mushy peas… recipes to follow..
- 4 cod fish fillets
- ½ teaspoon smoked paprika
- ¼ cup plain flour
Sprinkle the fish with paprika and salt. Dredge with flour and keep aside.
- ¾ cup plain flour
- 1 teaspoon baking soda
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup cilantro, chopped
- 2 green onions, chopped
- 1 small 8oz can club soda
Heat about 2 cups oil in a heavy saucepan.
Add the flour, baking soda, smoked paprika, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.
- 5 to 6 medium yellow potatoes, peeled and cut into small wedges
Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.
- 3 tablespoon extra virgin olive oil
- 2 teaspoons salt
Preheat oven to 400 degrees F.
Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.