Kin Food
(via Free-form Summer Fruit Tart with Sour Cream Pastry & Honey Cream | Two Loves Studio)
  • 4 Royal Gala apples, peeled, cored, cut into thin wedges825g can apricots in syrup or juice, drained reserving liquid1/4 tsp ground cinnamonVanilla custard, to serve

Classic oat crumble

115g (3/4 cup) plain flour

100g chilled butter, chopped

100g (1/2 cup, firmly packed) brown sugar

50g (1/2 cup) rolled oats

  1. Preheat oven to 180°C. Combine apple, apricot, cinnamon and 160ml (2/3 cup) of reserved liquid in a bowl.

  2. To make the classic oat crumble, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar and oats, and stir until well combined.

  3. Spoon the apple mixture into a 2.5L (10-cup) capacity ovenproof dish. Sprinkle over the crumble. Bake for 25-30 minutes or until the crumble is golden and the apple is tender. Divide the crumble among serving bowls. Serve with custard.

(via Meatless Monday: Vegan Garden Loaf | FabFitFun by Giuliana Rancic)
(via African Apricot Chicken Skewers Recipe | Yummly)
morgondagg:

Oh Joy!

(via {flavor stories} summer berry tarts… - Oh Joy!)
You’ll need:— 12 sheets phyllo pastry, thawed — 3/4 cup unsalted butter, melted {approximately}— 1/2 cup graulated sugar {approximately}— 1 recipe pastry cream— assorted fresh berrries {your choice}— confectioners sugar for dusting 
 {This recipe yields 24 tarts, if you’d prefer 16 use only 8 sheets and store the remainder of the phyllo and pastry cream well wrapped in the refridgerator for up to 5 days.}
Here’s how:1. Make one batch of pastry cream. Refrigerate for at least an hour or overnight.2. Preheat oven to 375°F.3. Lay 1 sheet of phyllo pastry on your work service and using a pastry brush, brush with butter then sprinkle with sugar and follow with 3 more sheets {cover the remaining with a damp cloth}.4. Use a bowl with an approximate rim diameter of 4” placed upsidedown as a guide and cut 8 rounds. Discard the scraps and repeat.5. Gingerly fit each round into a lightly greased muffin tin. Repeat.6. Scoop approximately 2 1/2 tablespoons of pastry cream into each shell.7. Sprinkle with fresh berries.8. Store leftover pastry cream or phyllo in the refrigerator for up to 5 days.9. Bake for 10-20 minutes or until the pastry is golden brown and crispy.10. Cool on a wire rack.11. Dust with confectioners sugar and serve immediatley.
For a tasty stonefruit alternative, skip the berries and replace with a pitted & quartered fresh apricot and sliced skin-on almonds. Enjoy!

morgondagg:

Oh Joy!

(via {flavor stories} summer berry tarts… - Oh Joy!)

You’ll need:
— 12 sheets phyllo pastry, thawed 
— 3/4 cup unsalted butter, melted {approximately}
— 1/2 cup graulated sugar {approximately}
— 1 recipe pastry cream
— assorted fresh berrries {your choice}
— confectioners sugar for dusting 

 {This recipe yields 24 tarts, if you’d prefer 16 use only 8 sheets and store the remainder of the phyllo and pastry cream well wrapped in the refridgerator for up to 5 days.}

oh joy | flavor stories | summer berry tarts

Here’s how:
1. Make one batch of pastry cream. Refrigerate for at least an hour or overnight.
2. Preheat oven to 375°F.
3. Lay 1 sheet of phyllo pastry on your work service and using a pastry brush, brush with butter then sprinkle with sugar and follow with 3 more sheets {cover the remaining with a damp cloth}.
4. Use a bowl with an approximate rim diameter of 4” placed upsidedown as a guide and cut 8 rounds. Discard the scraps and repeat.
5. Gingerly fit each round into a lightly greased muffin tin. Repeat.
6. Scoop approximately 2 1/2 tablespoons of pastry cream into each shell.
7. Sprinkle with fresh berries.
8. Store leftover pastry cream or phyllo in the refrigerator for up to 5 days.
9. Bake for 10-20 minutes or until the pastry is golden brown and crispy.
10. Cool on a wire rack.
11. Dust with confectioners sugar and serve immediatley.

For a tasty stonefruit alternative, skip the berries and replace with a pitted & quartered fresh apricot and sliced skin-on almonds. Enjoy!

bebetterbody:

Grilled Apricots with Honey Greek Yoghurt
(click photo for picture)

bebetterbody:

Grilled Apricots with Honey Greek Yoghurt

(click photo for picture)

Makluba means “upside down.”

  • 1 large cooking onion, chopped
  • 6 cloves garlic, chopped
  • olive oil for frying
  • 6 large lamb steaks
  • 8–12 cups water
  • salt and pepper to taste
  • 1 tsp. ground cardamom
  • 2 heads cauliflower
  • 3–4 cups uncooked basmati rice
  • 1 large tomato
  • ½ cup pine nuts, browned
  • 1 lb. dried apricots

In a deep cooking pot with lid, saute onion and garlic with a small amount of olive oil till limp and clear. Add meat and water, plus salt, pepper, and cardamom. Simmer meat until it is tender and the broth is richly flavored (about 45 minutes). While that is cooking, cut cauliflower into small and manageable florets. Fry florets in olive oil till thoroughly cooked and browned on all sides. Drain cooked florets on a plate covered with a paper towel to help remove as much oil as possible.

When meat, broth, and cauliflower are done, remove meat and broth from the cooking pot (or use another deep pot). Layer uncooked rice, meat, and cauliflower, one on top of the next, creating two or three 3-part layers. Place another layer of rice on top. Slice tomato into thin pieces and place the slices around on top of the rice. Season with a bit more salt and pepper. Pour the broth over the entire casserole. Add a bit more water so that the rice will cook well. Put a tight lid on the pot and let ingredients steam until rice is cooked and virtually all the liquid is absorbed.

Upturn the pot of makluba onto a large platter. Garnish with browned pine nuts, surrounded by dried apricots.

Yield: About 6–8 servings

The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen goat, defrost in the refrigerator overnight. 1/4 c Apricot jam 2 tb Honey mustard 2 Garlic cloves; chopped 2 tb Soy sauce 2 tb Olive oil 1 ts Dried rosemary 3 lb Goat leg; butterflied 1/2 c Red wine 1 c Beef stock; canned/homemade Salt/Ground pepper; to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over goat. Season well with salt and pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Then bake goat at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra goat juices from the serving dish. Bring to boil and boil for 2 minutes. Slice goat in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.

(via Fruit, oat & seed bars recipe - Recipes - BBC Good Food)
(via Dried Fruit, Nut, and Seed Crisps Recipe)