Tag Archives: spelt flour

Harvest Fruit Crumble Cake

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Mmmmm!!! Babcia’s Fruit Crumble Cake – the best!

My Mom made this cake with any fruit she had around the house, including dried fruit such as cranberries, prunes and apricots but I think everyone’s favourite was plum cake made with blue plums. They’re not usually great for eating, but when baked into a cake such as this one, they are elevated to Amazing Taste status!

I have used spelt flour and brown sugar, because that’s what I had in the house, but you can use all purpose flour and any sugar just as easily.

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In a medium bowl whisk together 2 eggs and 1/2 cup sugar (here I have used brown sugar)

 

 

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add 2 Tablespoons of sour cream and blend in

 

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add a teaspoon of good quality vanilla extract and blend in

 

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add 1/2 cup of oil and whisk in

 

 

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In a large bowl sift together 2 cups of flour, 3 teaspoons of baking powder and a pinch of salt

 

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Pour wet ingredients over dry and blend in lightly, until just combined20130917-161447.jpg

 

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spread evenly on bottom of 8″ square, parchment lined baking pan

 

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push sliced fruit deeply into batter. It’s better to go heavy on the fruit.

 

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for the crumble, mix 2 tablespoons butter, 2 tablespoons flour, 2 tablespoons brown sugar and 1 teaspoon cinnamon. Combine with fingers

 

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and sprinkle rough chunks over the prepared fruit and cake batter

 

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Bake in a 325 degree oven for about an hour, until a toothpick inserted in the centre (of the batter) comes out clean

 

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Peach upside-down cake

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yummy peach upside down cake with caramelized honey

 

Don’t you just love Ontario peaches? Fragrant, bursting with juicy flavour, and available right now!
If you have overbought (like I sometimes do) and are looking for something to make with fresh peaches, why not try a peach upside-down cake? This version uses only honey as a sweetener, not sugar. There’s something about the combination of caramelised honey and peaches that I find irresistible. This particular cake is made with spelt flour, which means it’s best eaten right away as it will really toughen up if left for a few days. You can just as easily use all purpose flour if you like.

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Ontario peaches just bursting with flavour

 

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pour 1/3 cup of melted butter over bottom of parchment lined 8″ cake pan

 

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add 1/2 cup of liquid honey

 

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mix and spread evenly over bottom of pan

 

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lay the sliced peaches over the honey/butter combination

 

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pour 1/2 cup of honey into a mixing bowl

 

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add 2 eggs

 

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add 1/3 cup of oil

 

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add a teaspoon of vanilla extract and mix everything very well

 

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in a small bowl measure out 1 1/2 cups of flour (spelt or all purpose)

 

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add 1/2 teaspoon salt

 

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add 1 teaspoon of baking soda

 

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and 1 1/2 teaspoons baking powder

 

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add 1/2 teaspoon cinnamon

 

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mix dry ingredients well and measure out 1/3 cup sour cream

 

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add flour mixture to egg mixture alternately with the sour cream

 

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pour batter over prepared peaches in pan and bake in a 350 degree oven for about 40-45 minutes

 

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until a toothpick inserted in the centre comes out clean

 

Shortcut Boeuf Bourguignon

Does Boeuf Bourguignon or Beef Stew of any kind have to take hours and hours? Well, it depends.
Normally a tough cut of beef such as stewing beef can take 3 hours of simmering to break down the connective tissue and become tender. However, accidentally I have found that Field Gate Organics (available at Goodness Me!) produces a stewing beef which is so very tender and has no connective tissue that all it takes is about an hour to produce a truly delicious dish. Obviously that doesn’t help my readers in South America or Europe, but one way of knowing if a cut of stewing beef (or steak) is going to be tender is squeezing it between finger and thumb. A tender cut of beef will feel tender and soft when it’s raw. A cut of beef which will require more cooking will feel rubbery, like a pencil eraser.

Shortcut Boeuf Bourguignon, serves 6 (or 4 generously)
Total time: 1 1/2 hours (15 minute prep, 1 hour simmering, 15 minute finishing)

Ingredients

2 lbs lean, tender stewing beef
1 Tablespoon Avocado oil or ghee (as browning the beef requires a high temperature)
1 onion, chopped
3 carrots, peeled and sliced
2 cloves of garlic, chopped
1 lb. small mushrooms
1 bay leaf
1 teaspoon dried thyme
1 beef bouillon cube
1 Tablespoon tomato paste
1 cup hearty red wine, such as Zinfandel
1 cup warm water
3 Tablespoons spelt flour
2 Tablespoons butter
Salt and freshly ground pepper
Chopped parsley, for garnish

Method

Pat the beef chunks dry with paper towels
Heat the Avocado oil over medium high heat in a large bottomed, shallow saute pan
Add 1/3 of the stewing beef chunks and allow to brown. Flip over onto the other side when it’s easy to do so. If the beef is sticking and won’t come away from the pan, it’s not ready to be flipped over so just wait a minute or two. After it’s browned on two sides, remove to a bowl.
Repeat by browning two more batches, removing each batch to the same bowl.
After all the beef is done, lower the heat to medium-low and add the onion and carrot right onto the browned bits in the pan. If your beef is very lean, you might need more oil. Sauté for about 10 minutes until the browned bits have released from the pan bottom.
Add the garlic and mushrooms and sauté for a few more minutes.
Add the browned beef back in as well as the bouillon cube, the thyme, bay leaf, tomato paste, wine and water.
Here is the important bit: cover the pan, reduce heat to a low simmer, but keep it bubbling and DO NOT remove the lid for one hour!! *Note: if using conventional heat, allow 2 hours simmering time.
In the meantime, mash the butter and flour together in a small bowl or measuring cup.
After an hour (or two, depending on your beef), add the butter and flour mixture, turn the heat to medium and cook until the gravy is thickened and shiny, about 15 minutes.
Garnish with fresh parsley and serve over mashed potatoes, with love, of course!

 

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You know the drill! Gather your ingredients

 

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Pat the beef chunks dry using a paper towel

 

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Saute batches in avocado oil over medium-high heat

 

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until nicely browned

 

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lower heat, remove meat to a bowl and add onions and carrots to the same pan

 

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continue cooking until all the browned bits on the bottom have loosened

 

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add garlic

 

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and mushrooms

 

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then add bouillon cube, tomato paste, thyme, bay leaf, wine and water

 

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cover with a lid, simmer on medium-low for one hour

 

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in the meantime, mash butter and flour together

 

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after the hour’s cooking time, stir in the butter and flour mixture. Simmer 15 more minutes.

 

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garnish with parsley

 

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and serve over mashed potatoes, with greens and love