Ingredients

• 125 g / 1 stick unsalted butter, melted
• 1½ cups/ 225 g plain flour (all purpose flour)
• 1½ cups / 135 g rolled oats (traditional oats, not quick, instant or steel cut)
• ½ cup / 110 g brown sugar
• ½ tsp baking powder
• Pinch of salt
• 1 egg
• 2/3 cup strawberry jam
• 2 cups chopped strawberries (about 375g)
• 2 tbsp white sugar
• 2 tsp cornflour / cornstarch

Preparation

Preheat oven to 180C/350 (fan forced).

Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).

Mix together flour, oats, sugar, baking powder and salt. Add butter and egg then mix. Measure out 1 cup of the mixture (for topping) and set aside. Place remaining mixture in the tin and press into base.

Mix together Strawberries, sugar and cornflour in a bowl (don’t do this in advance because sugar will make strawberries sweat = runny filling).

Spread base with jam, then scatter over strawberries. Use your hands to crumble the remaining mixture over the top.

Bake for 35 - 40 minutes or until the top is deep golden. Remove and allow to cool for 10 minutes in the tin before lifting out of the tin using the baking paper. It will sag - don’t worry, it will set.

Cut into squares. Serve at room temperature. Store in airtight container (in fridge if it’s very hot where you are).

Recipe tin eats

Ingredients

• 4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
• 8 ounces (2 sticks) unsalted butter, softened
• 1 vanilla bean, split and scraped, pod reserved for another use
• 1 1/2 cups sugar
• 3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
• 1 1/3 cups plus 1 tablespoon all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 tablespoon finely grated mandarin zest
• 2 large eggs, room temperature
• 1/2 cup whole milk

Preparation

Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.

Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.

Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.

Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

Martha Stuart

Ingredients

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup fresh lime juice
• 3 large eggs
• 2 large egg yolks
• 3 tablespoons butter

Preparation

Process strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed. Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in strawberry puree and fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 8 hours. Serve with hot biscuits, Strawberry-Lemonade Muffins, or use as a filling for tart shells.

My Recipes

Ingredients

For ribs:

• About 6 cups vegetable oil
• 2 racks baby back ribs (about 1 pound each), cut into ribs
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 1/2 to 1 3/4 cups panko

For mustard sauce:

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 Kirby cucumber, coarsely grated
• 2 tablespoons Dijon mustard

Preparation

Make ribs:

Preheat oven to 200°F. Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat. Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.

Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)

Make sauce while ribs fry: Stir together sauce ingredients. Serve ribs with sauce.

Gourmet, October 2008

Ingredients

For Cake

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons citrus zest (any type)
• 1/4 cup fresh citrus juice
• 1 cup sugar
• 3/4 cup plain yogurt
• 3 eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup extra-virgin olive oil

For Glaze

• 1/3 cup powdered sugar
• 2 to 3 teaspoons fresh citrus juice

Preparation

Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour an 8½ by 4¼-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder and salt.

Pour the sugar into another medium-sized mixing bowl. Use a Microplane to grate 2 teaspoons zest from your fresh citrus fruits and add it to the bowl. Rub the zest into the sugar until the sugar takes on the color and fragrance of the citrus.

In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup citrus juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs and vanilla into the sugar mixture until well blended.

Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.

Bake the cake for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.

Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Carefully flip the cake back over and let it cool to room temperature.

To make the glaze: Measure the powdered sugar into a small bowl. Whisk in just enough blood orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.

Cookie and Kate

Ingredients

• 1 rack of lamb
• 1½ tablespoons olive oil
• Kosher salt & freshly ground black pepper
• ½ cup panko breadcrumbs
• ¼ cup grated Pecorino Romano cheese
• 1 tablespoon chopped flat leaf parsley
• 1 teaspoon chopped fresh thyme leaves
• ½ teaspoon chopped fresh rosemary leaves
• 2 tablespoons Dijon mustard

Preparation

Heat a heavy skillet over high heat. While it’s heating, rub rack of lamb with 1 tablespoon of olive oil and season generously with salt and pepper. When the pan is sizzling hot, sear lamb until golden brown on all sides, about 6 minutes total. Place browned lamb on a cutting board to rest until completely cool, about 30 minutes.

Preheat oven to 450 degrees F.

In a small bowl, stir together breadcrumbs, cheese, parsley, thyme, rosemary, and remaining ½ tablespoon olive oil; mix well. Spread mixture on a plate. Coat cooled lamb with Dijon mustard then roll in seasoned bread crumbs. Press crumbs evenly into lamb, creating a nice, thick coating.

Place lamb on a rimmed baking sheet, and roast until an instant-read thermometer inserted into the thickest part of the meat registers 120 degrees F, approximately 20 to 30 minutes. If the crust looks like it’s getting too dark toward the end of cooking, loosely tent with foil.

Remove lamb from oven and rest on a cutting board for 10 minutes before carving into chops and serving.

D’Artagnan

Ingredients

• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• ¼ cup vegetable oil
• 2 c. chopped onion
• 3/4 lb. potatoes, cut into 1/2" pieces
• 3 cloves garlic, pressed
• 1 tbsp. grated fresh ginger
• 1 - 1 ½ serrano chiles, minced
• 1 tbsp. tomato paste
• ½ head cauliflower, florets (4 c.)
• 1 (14.5oz) can diced tomatoes, blended until nearly smooth
• 1 ¼ cups water
• 1 (15oz) can chickpeas, drained and rinsed
• 8 oz. frozen peas (about 1 1/2 cups)
• ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.

Ingredients

• 1 lb. lentils
• 1 onion
• 5 tbsp. extra-virgin olive oil
• 1 ½ lb. Spanish chorizo
• 3 carrots, peeled and cut into 1/4-inch pieces
• 3 tbsp. parsley
• 7 c. water
• 3 tbsp. sherry vinegar
• 2 bay leaves
• ⅛ tsp. ground cloves
• 2 tbsp. smoked paprika
• 3 garlic cloves, minced
• 1 tbsp. all-purpose flour

Preparation

Place lentils and 2 teaspoons salt in pot. Cover with 4 cups boiling water and let soak for 30 minutes. Drain.

Finely chop three-quarters of onion and grate remaining quarter. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and brown, 6-8 minutes. Transfer chorizo to plate. Reduce heat to low and add chopped onion, carrots, 1 tbsp. parsley, and 1 tsp. salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add water.

Add lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 7 cups water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes.

Heat remaining 3 tbsp. oil in small saucepan over medium heat. Add paprika, grated onion, garlic, and ½ tsp. pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼-inch-thick slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through, about 1 minute. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste, and serve.

Ingredients

• 1 tsp. vegetable oil
• 3 stalks lemon grass, sliced thin
• 3 large shallots, chopped
• 8 sprigs fresh cilantro leaves, chopped
• 3 tbsp. fish sauce
• 4 c. chicken broth
• 2 14 oz. cans coconut milk
• 1 tbsp. sugar
• ½ lb. white mushrooms, cut into 1/4" slices
• 1 lb. pork tenderloin, halved lengthwise, sliced into 1/8" thick pieces
• 3 tbsp. fresh lime juice
• 2 tsp. red curry paste

Preparation

Heat oil in large saucepan over medium heat. Add lemon grass, shallots, cilantro, and 1 tbsp. fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes. Stir in chicken broth and 1 can coconut milk; bring to simmer. Cover, reduce heat to low, and simmer 10 minutes. Strain broth, return to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add pork and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.

Ingredients

Puree

• 1 pound cauliflower florets
• 3/4 cup heavy cream, warmed
• 8 ounce goat cheese

Beets

• 2 pounds beets
• 4 parts red wine vinegar
• 3 parts extra virgin olive oil

Carrots

• 1 pound carrots, shaved on a mandolin

Shallots

• 2 shallots, peeled and thinly sliced into rings
• 1/2 cup vegetable oil

Oil

• 2 parts canola oil
• 1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville