13/4 cups Bob’s Redmill All Purpose gluten free baking flour
1/2 cup yogurt mixed with 1/2 cup of water
2 T sugar (I used stevia as a sub)
1 1/2 tsp vanilla extract
1 tsp of strawberry extract
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
3 cups of veg oil
For this recipe I used organic sugar and icing sugar and unnbleached white flour.
This way I felt less guilty indulging in this Chanukah treat. It came out delicious…enjoy and have a happy Chanukah to you and your family!
1 regular frozen pie shell
2 cups of frozen berries
1 can apple pie filling
1/4 cup white sugar
1/4 cup light brown sugar
1 cup flour
1/2 cup margarine
1 tsp cinnamon
Preheat the oven to 375 degrees. Put in a regular frozen pie shell in the oven for 10 minutes to cook it a little. Then take it out and cool it on a cooling rack. Meanwhile, mix the frozen berries with the apple pie filling in one bowl. In a separate bowl mix the rest of the ingredients to make the crumble topping. When the pie shell has cooled, pour the berry apple filling into the shell and then top with the crumble topping. Put the pie on a piece of aluminum foil in case any of the liquid bubbles over. Bake for about 55 minutes or until the liquid is bubbling and the topping looks golden brown.
I am sharing with you a recipe for a Caramelized Onion, Roasted Red Pepper and Feta Tart that I made for lunch on Friday. It was my attempt to use up the pile of peppers I found in the fridge and to try something new and different (inspired by various recipes I found online). The tart turned out very well, but could do with a bit of tweaking. Primarily, I would change the pastry – perhaps even use a large rectangle of puff pastry instead. The pastry was quite plain and almost too heavy for the deliciously light and tasty combination of caramelized onion, roasted peppers and feta. If anyone has a good recipe for a savory tart pastry, I would love to hear from you.
Pastry (Adapted from La Tartine Gourmande)
200g flour (I used whole wheat)
Pinch of salt
1. Place the flour on a work area or in a bowl.
2. Add the butter cut into small cubes (butter should be room temperature).
3. Rub the flour into the butter until a crumble mix forms.
4. Add the salt and water (1-2 tbsp) and massage dough. It should detach easily from your hands (in food processor, it detaches from the bowl).
5. Form into a blob and place in the fridge, covered with plastic wrap for a minimum of one hour before using.
6. When ready to bake, roll out pastry into a circle (as thinly as possible) on a lightly floured surface. Transfer it to the tart dish, pressing it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. I had to do a bit of a cut and paste job here.
7. Prick the base all over with a fork and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry isn’t rising up in the center. If it is, just prick it a couple of times and press it back down with your hands.
3 large onions, 1 red onion, vertically sliced
1 tbsp olive oil
1 tsp sea salt
few grinds of black pepper
2 tsp thyme
3 garlic cloves, minced
2 bay leaves
3-4 bell peppers (I used red and yellow)
1 cup Feta Cheese, crumbled
1. Preheat oven to high heat and cut peppers in half, lengthwise, discarding seeds.
2. Place the pepper halves, skin side up, on a baking tray lined with greaseproof paper and spray with olive oil cooking spray. Roast for 30-40 minutes, or until they are blackened. When cool, coarsely chop.
3. While peppers are roasting, heat olive oil in a non-stick skillet, add onion and cook for 5 minutes. Stir in salt, pepper, thyme, garlic and bay leaves and cook for 15 minutes on a medium heat or until deep golden brown, stirring frequently.
4. Remove from heat and discard bay leaves.
5. Arrange onions, pepper and small cubes of feta in baked pastry case and bake for a further 20-25 minutes.
~ Recipe submitted by Joanne Mandel of the delicious food blog, Eat Love Jump
2 Cups Flour
3 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Water
Sugar and Cinnamon OR Powdered Sugar
Frying Pan with 1/2 inch of oil in bottom
1.Mix the first four ingredients together and let sit for a few minutes.
2. Pull off donut-hole sized balls and flatten them to roughly the size of a donut. (Use a flour dusted surface)
3. Cut a hole from the middle. You can use a knife or a pop bottle lid. (If this is not working out just make rip off chunks and make them without holes)
4. Heat the oil in the frying pan and place the donuts into it. They will start swelling almost immediately.
5. Once the donut has turned slightly brown on the bottom flip it over to the other side to brown.
6. Remove from oil, pat with a paper towel if very greasy, and sprinkle sugar/cinnamon or powdered sugar on it!
7. Eat, get fat, and be happy.