I had a ton of way-over-ripe (about to go bad) mangos in my fridge and was searching for something to make with them. I sort of made this up as I went along--take measurements with a grain of salt! It came out really great, and vanilla ice cream is a perfect addition to it.
Ingredients:
Filling
2 very ripe mangos, cubed (should be about 2-3 cups of mango flesh, my mangos were massive)
15-20 strawberries, hulled and sliced (about 1.5 cups)
2 tablespoons of sugar (adjust depending on your tastes, I don't find that mangos and strawberries need a lot of extra sugar)
Juice of 2 limes, or 1 lemon
1 T. cornstarch or other starch
1 t. cinnamon
Topping
1 recipe gluten-free pie crust (I had one premade)
1/2 cup coarsely ground almonds
1/2 cup brown rice flour
1 t. cinnamon
1/4 cup brown sugar
Instructions:
Butter a square 8x8 baking pan. Preheat the oven to 375 degrees Fahrenheit.
Toss together the filling ingredients in a bowl and pour into the pan.
Combine the topping ingredients in another bowl and crumble them together with your fingers until they're in small chunks. Sprinkle evenly over the filling.
Bake in your preheated oven for 35-45 minutes, until the filling is cooked and the topping is well-browned.
....we ate it before I could take pictures. It was delicious.
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
Sunday, September 9, 2012
Monday, August 27, 2012
Bircher Muesli
Yes. I know. It's been a while.
I have been busy with people/lazy with updating.
My mother came to visit, my sister came to visit, Charles got home, and there was much rejoicing *cue Monty Python clip*.
We've had a wonderful insurgence of fresh local produce at markets, so I've been going eggplant crazy and zucchini crazy and managed to get some strawberry jam made (now I need to do raspberry). It looks like we'll be another year without blackberry jam...I don't know why, but no one seems to grow them here. Sad face.
On with the recipe!
This is a very simple breakfast recipe with many, many variations and options. It's very filling and nutritious, loaded with protein, and it can be made at the beginning of the week and had for breakfast all week long. I discovered it at the (AMAZING) breakfast buffet we had at the Novotel in Sydney, Australia, and have been wanting to make it since. My sister brought me some gluten-free oats (something else that seems impossible to find here), and I now can do just that!
Mine is super-simplified because I choose to add the toppings daily, rather than mixing them in.
Bircher Muesli
Ingredients:
3 cups prepared oatmeal*
1 cup unsweetened applesauce OR a combination of grated/chopped tart apples and 1 teaspoon of cinnamon
1 cup plain Greek yogurt
1/4 cup of honey
Garnishes/Mix-In:
Chopped walnuts
Sliced almonds
Other nuts!
Sultana raisins
Dried cranberries
Other dried fruit!
Fresh fruit!
More yogurt!
Flax seeds
The possibilities are endless!
*NOTE: Recipes I have read call for rolled oats soaked in apple juice overnight (not cooked), but I cannot find ANY gluten-free rolled oats here, so I used steel-cut, which you really, really need to cook, haha. Left them a little under-done so that they would soak up more liquid and have a bit of texture to them. If you want to make the "real thing", a good recipe is here: http://editor.nourishedmagazine.com.au/articles/bircher-muesli.
The original recipe from the early 1900s is here!: http://en.wikipedia.org/wiki/Muesli#Original_Bircher-Benner_muesli_recipe
Instructions:
Take your prepared oats, mix them in a large bowl (with a lid) with the yogurt, honey, and apples/sauce, and refrigerate.
Huzzah! You are done. Mix in or top with whatever you desire!
So far, the batch I made is a little soupy, so next time I will try soaking the oats in everything overnight to see how they do. Also, it's been enough for about 6 or 7 Amy-breakfasts. YMMV.
I have been busy with people/lazy with updating.
My mother came to visit, my sister came to visit, Charles got home, and there was much rejoicing *cue Monty Python clip*.
We've had a wonderful insurgence of fresh local produce at markets, so I've been going eggplant crazy and zucchini crazy and managed to get some strawberry jam made (now I need to do raspberry). It looks like we'll be another year without blackberry jam...I don't know why, but no one seems to grow them here. Sad face.
On with the recipe!
This is a very simple breakfast recipe with many, many variations and options. It's very filling and nutritious, loaded with protein, and it can be made at the beginning of the week and had for breakfast all week long. I discovered it at the (AMAZING) breakfast buffet we had at the Novotel in Sydney, Australia, and have been wanting to make it since. My sister brought me some gluten-free oats (something else that seems impossible to find here), and I now can do just that!
Mine is super-simplified because I choose to add the toppings daily, rather than mixing them in.
Bircher Muesli
Ingredients:
3 cups prepared oatmeal*
1 cup unsweetened applesauce OR a combination of grated/chopped tart apples and 1 teaspoon of cinnamon
1 cup plain Greek yogurt
1/4 cup of honey
Garnishes/Mix-In:
Chopped walnuts
Sliced almonds
Other nuts!
Sultana raisins
Dried cranberries
Other dried fruit!
Fresh fruit!
More yogurt!
Flax seeds
The possibilities are endless!
*NOTE: Recipes I have read call for rolled oats soaked in apple juice overnight (not cooked), but I cannot find ANY gluten-free rolled oats here, so I used steel-cut, which you really, really need to cook, haha. Left them a little under-done so that they would soak up more liquid and have a bit of texture to them. If you want to make the "real thing", a good recipe is here: http://editor.nourishedmagazine.com.au/articles/bircher-muesli.
The original recipe from the early 1900s is here!: http://en.wikipedia.org/wiki/Muesli#Original_Bircher-Benner_muesli_recipe
Instructions:
Take your prepared oats, mix them in a large bowl (with a lid) with the yogurt, honey, and apples/sauce, and refrigerate.
Huzzah! You are done. Mix in or top with whatever you desire!
So far, the batch I made is a little soupy, so next time I will try soaking the oats in everything overnight to see how they do. Also, it's been enough for about 6 or 7 Amy-breakfasts. YMMV.
 |
| Snack-sized (maybe 1/4 cup) with walnuts and concord grapes (nope, not blueberries). |
 |
| Breakfast! Sliced almonds, banana, concord grapes, dried cranberries, and wild blueberries. |
Sunday, March 25, 2012
CHEAT DAY: Strawberry-Banana Bread Pudding
I made brioche this weekend and had quite a bit leftover from breakfast yesterday, and I decided to make something delicious with it.
Bread pudding it is!
I couldn't find a recipe I exactly wanted to make, so I pretty much made this up, loosely following some recipes I looked up online.
Ingredients:
6 cups stale brioche, cut into 1/2 inch cubes.
2 cups sliced strawberries
2 cups half-and-half
3 eggs
3 overripe bananas, mashed
1 T. vanilla extract
1 t. cinnamon
1/2 cup brown sugar, plus more for sprinkling
Instructions:
Cube up your bread and place it in a large bowl. Mix in the sliced strawberries.
Using an electric mixer, combine the cream, brown sugar, and eggs until blended. Then add the bananas, vanilla, and cinnamon, and mix until blended together.
Pour the liquid over the bread and strawberries and allow it to soak for 5-10 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Grease a casserole dish (I used a tall, round one, but I would suggest allowing the bread pudding to be more spread out, as you won't need to cook it as long). Pour in the mixture and press it down into the dish. Sprinkle the top with some brown sugar and bake for 45 minutes, or until the top springs back when lightly tapped and the interior reaches a temperature of 170 degrees F.
The finished product! It is divine.
Bread pudding it is!
I couldn't find a recipe I exactly wanted to make, so I pretty much made this up, loosely following some recipes I looked up online.
Ingredients:
6 cups stale brioche, cut into 1/2 inch cubes.
2 cups sliced strawberries
2 cups half-and-half
3 eggs
3 overripe bananas, mashed
1 T. vanilla extract
1 t. cinnamon
1/2 cup brown sugar, plus more for sprinkling
Instructions:
Cube up your bread and place it in a large bowl. Mix in the sliced strawberries.
Using an electric mixer, combine the cream, brown sugar, and eggs until blended. Then add the bananas, vanilla, and cinnamon, and mix until blended together.
Pour the liquid over the bread and strawberries and allow it to soak for 5-10 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Grease a casserole dish (I used a tall, round one, but I would suggest allowing the bread pudding to be more spread out, as you won't need to cook it as long). Pour in the mixture and press it down into the dish. Sprinkle the top with some brown sugar and bake for 45 minutes, or until the top springs back when lightly tapped and the interior reaches a temperature of 170 degrees F.
The finished product! It is divine.
Thursday, February 16, 2012
Valentine's Day Overview
Two posts in one day?! MADNESS!!
But I had to share what I made for Valentine's Day :D.
Here is a lovely tidbit of information, first: IT IS FAR EASIER TO PUT ON WEIGHT THAN IT IS TO LOSE IT. And NONE of this is low-carb (except maybe the sugar snap peas) or, really, diet friendly. You are warned.
So, on to our Valentine's Day Menu.
Creamy sweet potato and leek soup. This recipe was pulled from a book I have, and will be posted if requested.
Seared duck breast with a cherry glaze, with sugar snap peas in orange zest.
The snap peas were sauteed in a pan with about 1 T. orange zest and 2 cloves of minced garlic, then salted and peppered.
5-layer chocolate cake with a Swiss-meringue-buttercream frosting and chocolate-covered strawberries.
The cake was from this recipe. I attempted to make the strawberry buttercream, but when I added the strawberry puree, it became a soup (I have great difficulty with buttercream frosting). So I just made another batch of vanilla buttercream and skipped the strawberries. Also, the cake should have been 6 layers, but one of my layers came out too thin and crumbled. I then punched out heart-shaped cake layers with a cookie cutter to make a cute themed cake :D.
Oh, hello!
And there you have it. Our tasty meal :D. Plus Iago, our African Grey parrot and my personal sous-chef, for fun.
But I had to share what I made for Valentine's Day :D.
Here is a lovely tidbit of information, first: IT IS FAR EASIER TO PUT ON WEIGHT THAN IT IS TO LOSE IT. And NONE of this is low-carb (except maybe the sugar snap peas) or, really, diet friendly. You are warned.
So, on to our Valentine's Day Menu.
Creamy sweet potato and leek soup. This recipe was pulled from a book I have, and will be posted if requested.
Seared duck breast with a cherry glaze, with sugar snap peas in orange zest.
The snap peas were sauteed in a pan with about 1 T. orange zest and 2 cloves of minced garlic, then salted and peppered.
5-layer chocolate cake with a Swiss-meringue-buttercream frosting and chocolate-covered strawberries.
The cake was from this recipe. I attempted to make the strawberry buttercream, but when I added the strawberry puree, it became a soup (I have great difficulty with buttercream frosting). So I just made another batch of vanilla buttercream and skipped the strawberries. Also, the cake should have been 6 layers, but one of my layers came out too thin and crumbled. I then punched out heart-shaped cake layers with a cookie cutter to make a cute themed cake :D.
Oh, hello!
And there you have it. Our tasty meal :D. Plus Iago, our African Grey parrot and my personal sous-chef, for fun.
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