Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Monday, April 14, 2014
Forever Nigella 7 Chopped Fruit Salad
Im cutting it quite fine with my entry for Forever Nigella, which is being hosted this month by Soul Curry. The closing date is tomorrow! I really struggled to find a recipe to make, mainly because I am not eating high fat and sugar foods, and Nigella is fond of all things creamy and sugary. I looked through my books and was not inspired, so had a look at the Nigella.com site to see if I could find something suitable there and came up with Chopped Fruit Salad it may not sound very inspiring, but the combination of fruits and yogurt made it perfect for my entry to the challenge.
I have to admit that I only used the recipe as a very loose guide as I have used Nectarines, raspberries and apricots rather than the strawberries, mango and blueberries that Nigella has chosen, but the principle is the same.
I gently crushed the raspberries that went in the middle layer and also added a tablespoon of Amaretto to each glass. I used 0% Greek Yogurt on the top and then added some lovely whole rasps rather than pomegranate seeds for a gloriously jewelled topping just as Nigella ordered , the glasses then went into the fridge to allow the fruit juices to mix and the whole thing to be iced as per the challenge.
Monday, March 31, 2014
FRUIT CRUMB BARS
This is one of those wonderfully versatile recipes that is just as good with apple filling, as it is with cherry filling, or blueberry; whatever your family likes the best.
The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldnt wait that long (in the photo below).
CRUMB CRUST/TOPPING
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten
Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed. If you dont have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).
Press HALF of this mixture into a greased 9" x 13" baking dish. Top with fruit filling and top with the other half of the crumb mixture.
Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.
CHERRY FRUIT FILLING (or use your favorite filling)
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar (DIVIDED)
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)
Drain the cherries, but save the juice. Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.
Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract.
Glaze (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)
While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.
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The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldnt wait that long (in the photo below).
CRUMB CRUST/TOPPING
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten
Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed. If you dont have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).
Press HALF of this mixture into a greased 9" x 13" baking dish. Top with fruit filling and top with the other half of the crumb mixture.
Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.
If you cool the bars completely before you cut them,
they will cut very neatly (it is not necessary, but it
makes for a prettier presentation.
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar (DIVIDED)
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)
Drain the cherries, but save the juice. Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.
Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract.
Glaze (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)
While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.
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