Fresh Peach and Plum Tart

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For the crust:
1 cup pastry flour, whole wheat or white flour
1 cup almonds slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes
3 tablespoons brown sugar, light packed
1/4 teaspoon salt
2 tablespoons butter, unsalted cold, cut into small pieces
2 tablespoons canola oil or light olive oil
2 tablespoons water iced, or as needed
For the filling:
1 1/2 pounds peaches evenly sliced, about 1/4- inch to 1/2-inch thick
1 pound plums evenly sliced, about 1/4-inch to 1/2-inch thick
1/2 cup apricot preserves (jam) divided
2 tablespoons turbinado sugar or brown sugar,for sprinking

For the crust:

Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.

Add toasted almonds into food processor, pulse until finely ground.

Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.

Add butter and oil, pulse until incorporated.

Add ice water and pulse until the dough almost forms.

Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.

Use a fork to pierce bottom of tart.

Put crust into freezer, freeze about 15 minutes.

Preheat oven to 400 degrees F.

Bake crust until set and the edges are beginning to brown, about 15 minutes.

Let cool on wire rack for about 15 minutes.

For the filling:

Spread half of the apricot jam evenly over the bottom.

Arrange peach and plum slices neatly over tart, whatever way you prefer.

Brush with remaining apricot jam mixed with about 1 tablespoon of water.

Sprinkle sugar on top.

Put in the oven, bake for 20 to 25 minutes.

If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.

Transfer onto a wire rack, let cool completely.


Cinnamon Swirled Pumpkin Bread

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2 cups whole wheat flour
2 cups flour, all-purpose or up to 2 1/2 cups
1 cup oats, quick cooking or rolled
1/4 cup brown sugar packed, or up to 1/3 cup
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/4 teaspoons yeast, active dry 1 package
1/2 cup water warm, up to 3/4 cup
2/3 cup pumpkin (canned) or homemade pureed pumpkin
3 tablespoons apple sauce
3 tablespoons walnut oil or canola oil, or olive oil, or grape seed oil
1 large egg
1/2 cup walnuts chopped
1/2 cup chocolate chips (semi-sweet) or chopped dried fruits
3 tablespoons butter, unsalted melted
1/4 cup brown sugar packed
1/2 tablespoon cinnamon, ground

-In a large mixing bowl with an electric mixer, mix together whole wheat flour, 1 cup all-purpose flour, oats, brown sugar, pumpkin pie spice, salt and yeast.
-Pour in the warm water, pumpkin, applesauce and oil, beat until blended.
-Beat in the egg until smooth.
-Switch to the dough kneading hook.
-Add enough remaining all-purpose flour, knead at the lowest speed to form a smooth and elastic dough, about 5 minutes.
-Add the chocolate chips and walnuts, using your hand knead them into the dough, and the dough will feel a little bit chunky, which is fine.
-Coat the bowl with cooking spray, turning once to coat the top.
-Cover with a plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
-Punch dough down. Place onto a lightly floured surface.
-Roll the dough into an 18-inch x 9-inch rectangle.
-Brush with melted butter.
-Mix together the brown sugar and cinnamon in a small bowl, sprinkle evenly over dough.
-Roll up the dough from a short side, pinch seam to seal.
-Place the seam side down in 9 by 5-inch loaf pan greased with butter.
-Cover and allow to rise until doubled in volume again, 30 to 50 minutes, depending on how warm the place is.
-Preheat the oven to 350 degrees F at the end of second rising.
-Bake the bread until golden brown, about 50 to 60 minutes.
-Let cool in the pan on a wire rack for 10 minutes.
-Remove from the pan and cool completely on the rack.
-Slice into even slices, you can put the slices into zip-lock bags and freeze them.


Fish Tacos

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* Marinade
* 1/4 cup extra virgin olive oil
* 2 tablespoons distilled white vinegar
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1 1/2 teaspoons honey
* 2 cloves garlic, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon chili powder
* 1 teaspoon seafood seasoning, such as Old Bay™
* 1/2 teaspoon ground black pepper
* 1 teaspoon hot pepper sauce, or to taste
* 1 pound tilapia fillets, cut into chunks
* Dressing
* 1 (8 ounce) container light sour cream
* 1/2 cup adobo sauce from chipotle peppers
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1/4 teaspoon cumin
* 1/4 teaspoon chili powder
* 1/2 teaspoon seafood seasoning, such as Old Bay™
* salt and pepper to taste
* Toppings
* 1 (10 ounce) package tortillas
* 3 ripe tomatoes, seeded and diced
* 1 bunch cilantro, chopped
* 1 small head cabbage, cored and shredded
* 2 limes, cut in wedges


1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

source : allrecipes.com

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