Leek crumble with oatmeal, hazelnuts and parmesan cheese recipe
A quick and simple leek crumble with oatmeal, hazelnuts and parmesan cheese recipe sponsored by Kerrymaid. Watch as we take you step by step through this recipe process that could be served as a stand alone dish or as a side order.
Get the full recipe here:
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Hazelnut Apple Crumble - 12 Days of Baking- DAY 11
This recipe is probably the easiest I have shared so far but do not be fooled. Easy does not mean less in any matter, except time you spend making this deliciousness.
RECIPE
Ingredients:
For the crumble topping:
- 1 cup/ 120 g spelt flour (AP will also work)
- 1/3 cup/ 30 g rolled oats
- ¾ cup/ 150 g sugar (coconut sugar is lower in the glycemic index so give it a try it you like a nuttier aroma)
- 1 pinch of salt
- 6 tbsp./ 85 g butter, melted (plant based butter or coconut oil will work as well)
- ½ cup/ 70 g chopped hazelnuts (toasting them for 5 min in a skillet will also increase the nutty flavor)
- 2 tsp cinnamon
For the apple filling:
- 5 medium granny-smith apples, peeled, cored, and diced
- 1/3 cup/ 65 g sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Juice from ½ lemon
- 1/3 cup/ 30 g spelt flour (AP will work fine)
Directions:
1. Combine all crumble topping ingredients and work with hands into large crumbles.
2. Freeze until ready to use.
3. Peel, core, and dice the apples. Place in medium bowl.
4. Add sugar, cinnamon, vanilla, lemon juice, and spelt flour to it and mix to combine.
5. Place in greased 8x8 pan (or equivalent size).
6. Remove crumble topping from freezer. Spread crumble over apple filling evenly.
7. Bake at 375F/ 190 C for 45 min or until golden and bubbly.
8. Allow to rest for 15 min.
9. Serve with vanilla ice cream or whipped cream.
10. Enjoy!
This one is for one of my brothers who loves all things apple. There you go, bro! Enjoy!
Products I use:
Hand held mixer:
Knives set I love (pricey but lasts a lifetime):
Sugar bowl:
Wooden measuring spoons:
Muffin and cupcake tin:
10 inch cake pan:
9-inch springform cake pan:
Large loaf pan:
Regular size (1 lb.) loaf pan:
Lodge cast iron Dutch oven:
Powder sugar dispenser:
Black t-shirt I wear and love while pregnant or not:
Half sheet pan I use and love:
Parchment paper I now use:
Danish dough hook:
Bench scraper:
Wax paper:
Kitchen scale:
Silicone macaron or cookie mat:
Jars I use for bulk ingredients:
Disposable pastry bags (I use these for small quantities, heavily colored or oily ingredients or creams :
Reusable pastry bags (i use these for bigger quantities):
King Arthur AP flour 50 lbs bag:
King Arthur AP flour 10 lbs bag:
King Arthur Bread Flour 50 lbs bag:
King Arthur Bread flour 5 lbs bag:
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The Once a Week Kitchen - How to Make Stilton and Vegetable Crumble
Unique Once a Week Cookery system,tried and tested by the author over many years. Nutritious and economical home cooking which converts easily to ready meals. Uses everyday ingredients which are easy to source. The Once a Week Cookbook gives calorie and fat counts to help those who are watching their weight.
Millefeuille of black tomatoes, hazelnut-olive crumble
Hello everyone, today recettescooking.com presents the following recipe: Millefeuille of black tomatoes, hazelnut-olive crumble
Here is the recipe in detail:
For 2 people
TOTAL TIME: 25 mins
Preparation: 10 mins
Cooking: 15 mins
Ingredients :
40 g Very cold semi-salted butter, diced
50 g Flour
50 g ground hazelnuts
Crushed (a little) hazelnuts
5 black olives cut into small pieces
1 tbsp. teaspoon dried thyme
1 tbsp. teaspoon Dried basil (or rosemary)
2 black tomatoes
2 balls of buffala mozzarella
1 small bunch of fresh basil
Salt
Pepper
1 tbsp. tablespoons olive oil
Step 1: Mix the flour with the dried herbs and hazelnut powder.
Using your fingertips, mix with the butter until you get a sandy mixture, leaving a few large chunks.
Step 2: Add the crushed hazelnuts and the small pieces of olive.
Spread the mixture on a baking sheet lined with parchment paper and bake for about 15 minutes, stirring occasionally with a fork.
Step 3: The mixture should be lightly colored, a little brown, but not white.
Cut the tomatoes into slices horizontally and do the same with the mozzarella.
Step 4: In a bowl, chop the basil and mix it with the olive oil.
In a jar, reconstitute the tomatoes by inserting slices of tomato and mozzarella.
Step 5: Brush each slice with a little basil-olive oil mixture. Salt and pepper.
Sprinkle each jar with crumble and garnish with a basil leaf.
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Marionberry Pie [with Hazelnut Crumble topping]
Marionberry Pie w/ Hazelnut Crumble Topping
Ingredients:
For the pie crust (will make 2 but we only need 1 – it’s aways good to have homemade pie dough in the freezer):
- 240 g/ 2 cups AP flour
- 60 g/ ½ cup Einkorn flour (if you don’t have it, just do all AP flour)
- 1 tsp salt
- ¼ cup/ 46 g vegetable shortening
- 10 tbsp./ 142 g very cold butter
- 6 – 10 tbsp./ 85 – 142 ml iced water
For the filling:
- 2 pounds/ 1 kilo marionberries (fresh or frozen)
- 1 cup organic sugar
- 4 tbsp tapioca starch or Instant Clearjel (King Arthur is what I use)
- Juice for ½ to 1 lemon
For crumble topping:
- ½ cup roasted hazelnuts, chopped small
- ½ cup sugar
- 1/3 cup AP or Einkorn flour
- ¼ cup soft butter
Directions:
1. Cut the butter in small cubes and freeze for 15-20 min before starting.
2. To a food processor, add flour, salt, and shortening. Pulse a few times until the mixture resembles wet sand. Add the cubes of butter and pulsate a few more times until it looks incorporated. Big chunks of butter are ok. Don’t overmix.
3. Add 4 tbsp of water at first and pulsate a few times. After that, add 1 tbsp of water at a time and do short pulses until dough just comes together.
4. Remove the dough to a work surface and divide in two. Shape into disks. Refrigerate for 30 min. place one of the disks in a freezer safe Ziploc bag, label it and place in the freezer for future use.
5. Remove the one disk we will be using right now from the fridge to a floured surface and roll into 12–13-inch circle (if making a 9-inch pie). Brush excess flour off.
6. Grease pie tin and place dough in tin. Trim the extra dough or tuck it underneath. Place in the fridge or freezer until making the filling and topping.
7. To make the filling, to a large bowl add the fresh or frozen marionberries. I used frozen since I have them from last summer. Add the juice of half of a big lemon or from a whole small one. Add the sugar, tapioca starch or Instant Clearjel from King Arthur Flour, and toss to coat. Set aside.
8. To make the topping, add chopped hazelnuts, sugar, flour, and cinnamon to a bowl. Mix until combined. Add the soft butter and cover with the flour so it doesn’t stick to your hands. Mix in until it resembles a crumble. Preheat oven to 425 F. place a half sheet cookie pan in the middle of the oven to heat up. If you have a pizza stone, preheat it with the oven also, under the pan.
9. Remove pie crust from the fridge. Fill with berries and top with the hazelnut crumble. Place the pie into the preheated oven, on the prepared, very hot by now, pan. Bake for 15 minutes. Reduce heat to 375 F and bake for another 50-55 minutes. Allow it to cool for 2 hours before cutting into it. The tapioca starch or instant clearjel need to cool in order to thicken, otherwise you’ll end up with a soupy mess.
Pie tip:
- Keep dough as cold as possible at all times for the flakiest results.
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