Ahree's profile page
Recipes
Blueberry Crumb Cake/Pie
By ahree
Preheat the oven to 350 degrees F
- For crumbly topping:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
Microwavable Cheesecake
By ahree
In a medium sized bowl cream together cheese, sour cream, heavy cream and lemon zest
- 120 g low-fat cream cheese
- 80 g sour cream
- 40 g heavy cream
- 1 tsp. lemon zest, finely grated
- 60 g powdered sugar
- 1 egg, lightly beaten
- 3 tbsp. frozen cranberries, thawed
- 2 tbsp. lemon juice, freshly squeezed
- 4 graham crackers or digestive biscuits to serve
Cherry Tomato Focaccia
By ahree
1. Sprinkle dry yeast over lukewarm water and let sit 5 minutes
- • 2 tablespoons active dry yeast
- • 3/4 cup lukewarm water, 110˚ to 115˚
- • 1 tablespoon honey or granulated sugar
- • 2/3 cup bread flour
- • 4 cups all-purpose flour
- • 1/4 cup whole wheat flour
- • 2 teaspoons salt
- • 1 cup plus 2 tablespoons olive oil
- • 1 cup water at room temperature
- • 1/4 cup fresh garlic, peeled and sliced
- • 1 pint assorted cherry and currant tomatoes (heirloom, if at all possible)
- • 1/4 cup grated Parmesan cheese, optional
- • 3 tablespoons basil leaves, chiffonade or thinly sliced
- • 1 teaspoon kosher or coarse salt
Chewy Fruit and Nut Bar
By ahree
1. Line an 8"X8" square pan across the bottom and up the sides with two sheets of aluminum foil, making a big cr...
- • 6 tablespoons (50 g) flour
- •1/8 teaspoon baking soda
- •1/8 teaspoon baking powder
- •1/4 teaspoon salt
- •6 tablespoons (90 g) packed, light or dark brown sugar
- • 1/2 cup (50 g) each of walnuts, almonds, pecans, and raw pistachios, toasted and coarsely chopped (use whatever combo of nuts you want here)
- •1 1/2 cups (170 g) dates, pitted and quartered
- •1 cup (170 g) assorted dried fruits (we used 110g dried apricots cut in half, 40g candied ginger finely diced, and 20g flaked coconut)
- •1 large egg
- •1/2 teaspoon vanilla extract
Tangy Raspberry Smoothie
By ahree
1.Make a simple syrup by combing the sugar and water in a small saucepan set over medium heat
- ■1/2 cup sugar
- ■1/2 cup water
- ■1 cup natural yogurt
- ■1 cup frozen raspberries
- ■1/2 cup apple juice
- ■1 tsp. vanilla
- ■2 cups ice
Crack Pie
By ahree
For cookie: 1. Heat the oven to 375 degrees
- For cookie:
- 2/3 cup plus 1 tablespoon (3 ounces) flour
- Scant 1/8 teaspoon baking powder
- Scant 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) softened butter
- 1/3 cup (2 1/2 ounces) light brown sugar
- 3 tablespoons (1 1/4 ounces) sugar
- 1 egg
- Scant 1 cup (3 1/2 ounces) rolled oats
- For crust:
- Crumbled cookie for crust
- 1/4 cup (1/2 stick) butter
- 1 1/2 tablespoons (3/4 ounce) brown sugar
- 1/8 teaspoon salt
- For filling:
- 1 1/2 cups (10 1/2 ounces) sugar
- 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
- 1/4 teaspoon salt
- 1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
- 1 cup (2 sticks) butter, melted
- 3/4 cup plus a scant 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 prepared crusts
- Powdered sugar, garnish
Cinnamon Tea Cake
By ahree
Preheat the oven to 180°C/350°F; butter two 15cm (6in) round cake pans, line the bottoms with baking paper and bu...
- Cinnamon topping:
- 2 eggs, separated
- 1 cup + 1 1/2 tablespoons (218g) caster sugar
- 1 cup (240ml) milk
- 2 cups (280g) all purpose flour, sifted
- 2 teaspoons baking powder, sifted
- 1/4 cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons (28g) unsalted butter, melted
Fish & Chips
By ahree
Begin with the chips. Rinse and leave the chips to dry on paper towels while you heat the oil to 275F/ 140C in your...
- For the fish:
- 4 ounces/ 113 grams all-purpose flour, plus additional for dusting
- 11 fl ounces/ 300 ml good wheat beer or ale
- 2 teaspoons baking powder
- 4 ounces/ 113 grams firm white fish fillets, bones and scales removed (I used rock cod, but you could also use haddock or flounder, if available)
- Salt and Pepper
- For the chips:
- 2 pounds/ 1 kilogram russet potatoes, peeled and sliced into three-inch strips
- 1 green onion and a few stalks of parsley, minced, to garnish (optional)
- Salt
Italian Pasta with Beans
By ahree
Soak the black chickpeas for 48h (12h if you use the white)
- 5 ,29 oz black or white dried chickpeas
- 8 ,80 oz pasta
- 1 carrots into small cubes
- 1 celery stalk into small cubes
- 1 bay leaf
- 1/2 chopped onion
- olive oil
- salt to taste
- warm water
Light Lobster Corn Chowder
By ahree
1.Place potatoes in a small pot and cover with water
- •2+ 6oz lobster tails (use more if you have them! Feel free to use shrimp, or whatever's handy)
- •3 thin slices or 1 thick slice bacon, diced
- •1 Tbsp olive oil
- •1 yellow onion, diced
- •8 cloves garlic, peeled & chopped
- •1 large carrot, diced
- •2 ribs celery, diced
- •1 tsp jalapeno, minced
- •1 small red bell pepper, diced
- •1 small poblano or pasilla chili diced
- •about 1 cup corn kernels (canned, frozen or fresh)
- •1 can creamed corn
- •2 bottles clam juice
- •3-4 cups chicken broth
- •salt, cracked pepper, cayenne powder
- •1 head cauliflower, cut into florets
- •1/4 cup milk
- •2 potatoes (small), cubed
- •1/4 cup minced chives
- •splash of cream (under 1/4 cup)