Tag: Fold

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

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

Broccoli and Cheese Twice Baked Potatoes

These twice-baked potatoes are so cheesy, and guilt-free that you’ll never have to think twice about making them!

If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My baked potato soup^[1] is the perfect example.

These cheesy twice baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover’s Roast Beef^[2] and I had one happy family!

For those of you on Weight Watchers, these are 3 points plus per serving. You can easily halve this recipe to make less.

Twice Baked Super Stuffed Cheesy Potatoes
gordon-ramsay-recipe.com
Servings: 8 • Size: 1/2 loaded potato • Old Pts: 3 pts • Weight Watchers Points+: 3 pts
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)

Ingredients:

(18 oz) 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top
with the cooked broccoli (I just inserted them in) and remaining cheese
on top. Bake for 5-10 minutes, or until heated through and the cheese
is melted. (you can also microwave it for a few minutes if you prefer
not to use the oven)

References

^{^} baked potato soup (www.gordon-ramsay-recipe.com)
^{^} Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)

Incoming search terms:

Delightful Apple Spiced Scones with Spiced Glaze

When the weather gets cool, turn your oven on and warm up the house with the sweet smell of apples and cinnamon. The temperature dropped like 20 degrees since last week, and these homemade buttermilk scones with small bits of apples and a cinnamon spice glaze were the perfect excuse to bake.

Chocolate chip scones^[1] are usually my favorite scone variety, but these apple scones may have taken their place! The scones aren’t too sweet, so the glaze gives it the perfect balance of sweetness in every bite. If you want to cut back on your sugar, you can make half the glaze, then drizzle it on instead.

Perfect for an afternoon tea or a lazy Sunday brunch. Enjoy!

Delightful Apple Spiced Scones with Spiced Glaze
gordon-ramsay-recipe.com
Servings:
12 • Size: 1 scone • Old Points: 4 pts • Points+: 5 pt
Calories: 184 • Fat: 4 g • Carb: 37 g • Fiber: 2 g • Protein: 3 g
• Sugar: 19 g
Sodium: 250 mg

Ingredients:

1/2 cup cold buttermilk
1/4 cup unsweetened apple sauce
1/4 cup dark brown sugar, packed
2 tsp vanilla extract
1 large egg
cooking spray
1 cup white whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
2 cups diced apples, peeled (I used Granny Smith)

For the glaze:

1 cup powdered sugar, sifted
1/2 tsp cinnamon
pinch nutmeg
2 tbsp cold fat free milk (plus 1/2 tbsp if needed)

Directions:

Preheat oven to 375°.

Combine the first five ingredients in a medium bowl, stirring with a whisk. Spray a baking sheet with cooking spray.

Combine the flours, baking powder, cinnamon nutmeg, and salt in another large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Fold in diced minced apples. Add buttermilk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 12 wedges all the way through.

Bake until golden, about 18-20 minutes, depending on your oven. Place on a cooling rack about 10 minutes.

Meanwhile, to make the glaze: Mix powdered sugar, cinnamon and nutmeg with 2 tbsp of milk, adding 1/2 tbsp more (1 tsp at a time) if necessary to get the consistency to the right thickness. Stir until completely smooth.

Place scones on parchment or wax paper and drizzle the glaze over the scones using a spoon – or- place the glaze in a shallow bowl and dip the top of the scones into the glaze, then let it sit on the waxed paper to harden.

Makes 12 scones.

References

^{^} Chocolate chip scones (www.gordon-ramsay-recipe.com)