Tag: Brush

Nectarine and Rainier Cherry Galette

Nectarine and Rainier Cherry Galette

by Pam on July 31, 2014

I surprised my kids and husband with this homemade galette for dessert this week. I had just a few Rainier cherries left and a couple ripe nectarines that needed to be used up along with one leftover pie crust. I got this galette made and in the oven in 10 minutes. It smelled amazing while it baked and made my family very, VERY happy. I served this galette with whipped cream but it would also be wonderful plain or with vanilla ice cream.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the nectarine slices and cherries into a bowl and sprinkle the sugar and cornstarch on top. Gently stir the fruit until the sugar and cornstarch are evenly covering them.

Place the nectarine slices in a spiral inside the pie crust starting one inch from the edge. Sprinkle the cherry halves on top. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.

Place into the oven and for 40-45 minutes, or until golden brown.  Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve plain, with whipped cream, or vanilla ice cream. Enjoy.

 



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Nectarine and Rainier Cherry Galette




Yield: 1 pie (8 slices)

Cook Time: 40-45 minutes



Ingredients:

1 pie crust
2 nectarines, sliced
Handful of Rainier cherries, pits removed and sliced in half
2 tbsp white sugar (more or less depending on the sweetness of the fruit)
2 tsp cornstarch
1 egg, beaten
Raw sugar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Place the nectarine slices and cherries into a bowl and sprinkle the sugar and cornstarch on top. Gently stir the fruit until the sugar and cornstarch are evenly covering them.

Place the nectarine slices in a spiral inside the pie crust starting one inch from the edge. Sprinkle the cherry halves on top. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.

Place into the oven and for 40-45 minutes, or until golden brown. Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve plain, with whipped cream, or vanilla ice cream. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Blackberry Galette with Homemade Vanilla Whipped Cream:

Blackberry Galette with Homemade Vanilla Whipped Cream:

by Pam on January 28, 2013

My doctor has been off duty since Thursday, (wish I would have known) which is why I haven’t heard back from her regarding the results of my MRI. Thankfully, she is back to work tomorrow and my fingers are crossed that she calls me with the results.

Originally posted: June 11, 2010

This recipe is so simple to make and is always a big hit with my kids and dinner guests. I found some beautiful organic blackberries on sale recently and couldn’t resist buying them. I used a store bought pie crust because it is a huge time saver for me. The kids and I made this galette for friends who were coming over for dinner, needless to say, it disappeared quickly.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

 



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Blackberry Galette with Homemade Vanilla Whipped Cream:






Ingredients:

1 pie crust
2 cups of blackberries
2 tbsp white sugar (more or less depending on the sweetness of the berries)
2 tsp corn starch
1 egg, beaten
Raw sugar
1 half a pint of whipping cream
Powdered sugar, to taste
1 vanilla bean, seeds removed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.



Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Baked spiced chicken with pomegranate

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This combination of flavours, straight from the Middle East, helps transform humble chicken drumsticks into a special feast. The spice mix also works well brushed over lamb chops. These tender chicken drumsticks only take 40 mins to cook and are cheap to buy in comparison to other joints of chicken. Serve on a bed of rice cooked according to the packet instructions. The pomegranates in this recipe add a burst of sweet flavor to the chicken which is just delicious. The chicken is not too spicy so the kids will love it too.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 40 mins

  • Total time: 50 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Pomegranate molasses is a thick sweet/sour syrup made from pomegranate juice; it is used in many sweet and savoury Middle Eastern dishes. If unavailable, use 1tbsp lemon juice and 2tsp clear honey instead.

Ingredients

  • 1tsp ground cumin
  • 1 tsp ground ginger
  • 1 garlic clove, crushed
  • 2tsp pomegranate molasses
  • Salt and freshly ground black pepper
  • 2tbsp vegetable oil
  • 8 large chicken drumsticks
  • 2tbsp freshly chopped dill
  • Seeds from one pomegranate

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Put the spices and garlic in a small bowl and mix in the pomegranate molasses, plenty of seasoning and the oil. Mix to make a paste.
  2. Wash and pat dry the chicken and arrange in a shallow baking dish. Brush all over with the spicy oil and bake in the oven for about 40 mins until tender and cooked through. Drain well.
  3. To serve, serve the chicken over freshly cooked basmati rice flavoured with fried garlic cloves, and sprinkle with dill and pomegranate. Serve immediately.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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