SISHUIGUFANG: Fruit

Tampilkan postingan dengan label Fruit. Tampilkan semua postingan

Kamis, 11 Agustus 2022

Best VideosPepita Frangipane Tart with Mirabelle and Elderberry SISGUFANG

A delicious late summer tart made with a melt-in-mouth buttery spelt-pepita crust, filled with a mildly nutty pepita frangipane cream and topped with a mixture of mirabelles and ederberries (or any fruit you have on hand).

Mirabelle is another delectable European heirloom plum. Small round yellow fruit with yellow red dots. They’re the smallest of the more than 2,000 plum varieties found worldwide, weighing only about 10 g each. The ripe mirabelle plums are delicately aromatic, juicy, sweet, low in calories and rich in vitamins. The mirabelle was probably named after plums grown in Southern France where they were cultivated under the name of mirabel, which means look (mira) and, of course beautiful. Mirabelle plums are very good for compote, jam or cakes and tarts.

Elderberry is dark purple fruit from the elderberry shrub. It's a rich source of antioxidants and vitamins. It has long been used in traditional medicine and appears to have some medicinal benefits.
According to Webmd, elderberries could help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Raw and unripe elderberries contain a poison called cyanide. So they should always be cooked before they're consumed.

Best VideosClassic Biscuit-Topped Cobbler with Mirabelles and Blackberries SISGUFANG

Make the most of foraged Mirabelles and hedgerow blackberries in this wonderful baked fruit dessert. There’s something rather satisfying about foraging food in nature and turning them into something delicious to enjoy. This cobbler recipe works great with all types of fruit and is an excellent dessert that is light on sugar and doesn't compromise on flavour--a healthyish and comforting summertime dessert, especially when served with a drizzle of coconut cream or top with a creamy scoop of vanilla ice cream for an indulgent treat. I baked this in a 30-cm cast iron pan, but a casserole dish or mini cast-iron skillets would work just great.

Best VideosTomato Couscous Salmon Bowl SISGUFANG

This tomato couscous bowl is perfect for meal prepping and packing up for lunches. All of the components are so fresh and great on their own, but somehow taste even better when combined together in a bowl. Instead of couscous, you can use brown rice, quinoa, kamut, or buckwheat for this deliciously healthy and wholesome summer bowl.

	Dressing
300 ml Tomato juice 1/2 tsp Ras el hanout (or garam masala) 100 g Couscous 200 g Sugar snap peas (or snow peas) Olive oil Salt and pepper 2x125 g Salmon fillets 1 tbsp Butter 80 g Leafy greens (purslane, spinach, arugula or lamb's lettuce) Cilantro leaves 1/2 Red onion, sliced into rings A handful of blackberries 1 tbsp Pomegranate seeds	2 tbsp Pan juice from frying salmon 1 tbsp Olive oil 1 tbsp Lemon juice 1/2 tsp Dijon mustard Salt and pepper, to taste

Place tomato juice and ras el hanout in a saucepan and bring it to a simmer. Stir in couscous, cover and leave to stand for 10 minutes, then stir with a fork to break up any clumps.
Remove the end stems and the strings of each pod. Rinse and dry them. Add a tablespoon of olive oil in a skillet over medium-high heat. Add in sugar snap peas and sautee for 3-5 minutes until crisp-tender. Season with salt and pepper.
Season the salmon with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat until very hot. Add in seasoned salmon fillets, with the skin down, and cook, undisturbed, for 5 minutes until crispy and browned.
Flip the salmon over and lower the heat to medium. Cook the remaining 3 sides until the fish is cooked through, 3 more minutes.
Whisk together the pan juice, olive oil, lemon juice and mustard in a small bowl. Season with salt and pepper.
To serve, divide the tomato couscous into two bowls. To each bowl, add the leafy greens, cilantro, onion rings and snap peas and top with a pan fried salmon fillet. Garnish with blackberries and pomegranate seeds. Drizzle the prepared dressing over.

Kamis, 28 Juli 2022

Best VideosLow Sugar Blackberry Jam without Pectin SISGUFANG

Blackberries are naturally high in pectin, so it’s easy to make a simple blackberry jam with no added pectin. All you need is blackberries and a little bit of sugar or honey for blackberry jam, but a little splash of lemon juice, which is also very high in natural pectin, will help naturally set the jam and bring out the best berry flavour.

Best VideosCarrot Mango Salad with Date Dressing SISGUFANG

Serve this light, vibrant carrot, mango and fresh herb salad with a date dressing for a simple lunch or side dish. For the date dressing, I used Persian-style Feta, which is made from cow's milk, but you can replace with Greek variety, which is made from sheep's and goat's milk. Make a huge batch of this healthy salad to keep in the fridge as it makes the perfect accompaniment to your grill feast, but sprinkle the nuts over the salad right before serving, so they will stay crispy. Kaloute / kalute / kali dates are a type of fresh dates or wet dates with a soft meaty texture in Iran, similar to fresh mazafati dates. They're not strictly "fresh" as they have dried a little and darkened on the skin. The dried dates are great for the dressing too, but soak them first in hot water before mixing with other ingredients.

Best VideosBlackberry Rosemary Curd SISGUFANG

This blackberry curd with rosemary is silky-smooth, fruity and creamy, sets beautifully and is made with blackberries, rosemary, lemon juice, raw sugar, butter and egg yolks. It works with both fresh and frozen blackberries. It's easy to make and tastes absolutely fantastic. Serve this bright and vibrant fruit curd on top of pancakes, ice cream, a dutch baby, meringues, on toast or enjoy it by the spoonful! Store the curd in the fridge for up to 2 weeks.

Best VideosBlackberry Streusel Cake - Brombeer Streuselkuchen SISGUFANG

Blackberry Hedgerows

Streusel cakes come in all sorts of variations and are always very popular. This one baked with spelt flour and blackberries is delicious for the whole family. This coffee cake recipe combines a fluffy, tender butter sponge cake base, while a traditional one usually features a yeasted batter, and a streusel pastry. The sweet, sour taste of the wild blackberries hidden under a thick layer of crispy crumble pastry goes perfectly with the sweetness and richness of butter cake. Although it has a really fancy look, this cake is actually fairly easy to make!

Bottom	Streusel
300 g Blackberries 120 g Butter, softened 120 g Caster sugar 2 Large eggs, at room-temperature 1 tsp Vanilla extract 1 tsp Baking powder 200 g White spelt flour A pinch of salt 80 ml Wholemilk, at room-temperature	100 g White spelt flour 20 g Hazelnuts, chopped 75 g Sugar 75 g Butter, softened

Preheat the oven to 180C/350F. Lightly butter a 24-26 cm / 8-10 inch heart-shaped or round spring-form pan. Line the bottom with a piece of baking paper.
Rinse the blackberries briefly under cold water in a sieve and drain on the paper towels.
Beat the softened butter with the sugar until light and fluffy. Beat in eggs and vanilla extract.
Mix the flour with the baking powder and pinch of salt in a bowl.
Stir in half of the flour mixture until roughly combined, followed by the milk, and then the remaining half of the flour mixture. Stir until just combined. Spread the batter evenly into the prepared baking pan and place the blackberries over the cake batter.
Combine the flour, hazelnuts and sugar in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the blackberries.
Bake the streusel cake on the middle shelf for about 45 minutes or until the top is golden brown and a skewer inserted in the centre comes out clean. Cool in the pan for 5 minutes. Turn onto a wire rack. Serve warm or at room temperature.

Minggu, 03 Juli 2022

Best VideosChive Blossom Salt SISGUFANG

Finishing salts are an easy and perfect way to use the herbs in your garden and they make beautiful and delicious handmade gifts for the family and friends. The chive blossom salt not only tastes fantastic, but also looks great with its light purple colour.

You can use chive blossom salt on grilled meats and veggies, sprinkle it over avocado toast, and salads, or use it to make a compound butter. My favourite way to use it is to season a blue steak, salad, roasted asparagus and Quark cheese-so simple yet so dang tasty.

Best VideosNo Bake Blueberry Curd Tart SISGUFANG

A no bake fruit art with butter cookie crumb crust filled with homemade blueberry curd, then garnished with some white chocolate crunchy balls--simple, delicious and perfect for hot summer days when the berries are in abundance. Do make an extra portion of blueberry curd to spread on homemade bread or pour over some pancakes. You can use fresh or frozen blueberries for the curd. Berries of any kind always yield delicious results! Besides blueberries, you could opt for raspberries, blackberries, or strawberries.

SISHUIGUFANG

Kamis, 11 Agustus 2022

Best VideosPepita Frangipane Tart with Mirabelle and Elderberry SISGUFANG

Selasa, 09 Agustus 2022

Best VideosClassic Biscuit-Topped Cobbler with Mirabelles and Blackberries SISGUFANG

Selasa, 02 Agustus 2022

Best VideosTomato Couscous Salmon Bowl SISGUFANG

Kamis, 28 Juli 2022

Best VideosLow Sugar Blackberry Jam without Pectin SISGUFANG

Senin, 25 Juli 2022

Best VideosCarrot Mango Salad with Date Dressing SISGUFANG

Minggu, 17 Juli 2022

Best VideosBlackberry Rosemary Curd SISGUFANG

Kamis, 14 Juli 2022

Best VideosBlackberry Streusel Cake - Brombeer Streuselkuchen SISGUFANG

Blackberry Hedgerows

Blackberry Hedgerows

Minggu, 03 Juli 2022

Best VideosChive Blossom Salt SISGUFANG

Selasa, 28 Juni 2022

Best VideosNo Bake Blueberry Curd Tart SISGUFANG

Navigation

Cari Blog Ini