Breakfast, Food

Baked Oatmeal with Walnuts and Figs

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Oatmeal is good for you.  It can also be really bland and boring.  The store bought instant packets are also filled with sugar.  So, I resort to baking my oatmeal.  It usually add some combination of fruits (fresh or dried) and/or nuts –but the base is always the same; oatmeal, yogurt, almond milk, honey and eggs.  I bake it in a casserole dish, or in a muffin tin; it really depends on what I am in the mood for.  I found some off-season figs and just had to buy them.  I also had half a bag of walnuts left from baking a walnut cake .  So, this week, my breakfast will consist of oatmeal, walnuts and figs ! I hope you make this recipe and remember, feel free to add any kind of fruit and/or nut that you like.

Ingredients:

3 cups oatmeal

2 eggs

8 oz plain or vanilla Greek yogurt

1.5 cups of almonds milk

a pinch of cinnamon and a dash of vanilla extract (I rarely measure these!!!)

chopped walnuts and figs for the topping

drizzles of honey

Methods:

Preheat oven to 350F.

Mix eggs, yogurt, almond milk with cinnamon and vanilla

 

Fold in 3 cups of oatmeal

Pour mixture into a greased 7×11″ baking dish.

 

Top with chopped walnuts and figs and press down with your hands

Drizzle with as much honey as you like (maple syrup would be a great alternative)

Bake for 25 mins.

Serve warm!

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Cake

Almond Torte with Figs and Mascarpone

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Another lab birthday calls for a another cake.  However, baking for a French man uped the ante, and I had to step up to the challenge !  I daresay it was a success.  Hopefully you will enjoy this cake too! Also, this cake is worth being my 200th post !

INGREDIENTS:

For The Cake:

1 Cup plain flour

1 Cup almond meal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 Cup unsalted butter, softened

1 Cup granulated sugar

1/2 cup light or dark brown sugar

3 eggs

1 tbsp vanilla extract

1 Cup greek yogurt

For Icing:

250g mascarpone cheese

1/3 Cup cocoa powder, sifted

1/3 Cup powdered sugar, sifted

1 Cup heavy cream

Homemade Fig Butter (refer to previous post)

METHOD:

1. Preheat oven to 375°F. Butter two 9-inch round cake pans. Line bottoms with parchment paper.

2. Whisk together flour, almond meal, baking powder, baking soda, and salt and then put to one side.

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3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.

4. Add eggs, one at a time, mixing well after each addition. Then mix in vanilla extract.

5. Reduce mixer speed to low. Add flour in three portions, alternating with two portions of greek yogurt. Mix until a few streaks of flour remain.

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6. Divide batter evenly between prepared pans. Smooth batter evenly in pans.

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7. Bake for 25 to 30 minutes, or until cakes are lightly browned and a skewer inserted into the center comes out clean.

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8. Cool in pans on a wire rack for 15 minutes. Then, run a knife around the edges to loosen the cakes. Transfer cakes from pans to a wire rack to cool completely.

9. Whip mascarpone and powdered sugar until creamy.

10. Add heavy cream and whip to desired consistency.

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11. Take 1/3 of the mascarpone icing and put into a separate bowl, whip cocoa powder into it- this will form the middle layer in the cake.The remaining ‘plain’ mascarpone icing will form the top and sides of your cake.

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12. Once the cake has cooled completely, slice each cake in half and spread fig butter. then place one cake on a plate or cake stand. Spread the chocolate mascarpone filling on top ensuring it is smooth and level. Top with other cake (this was also sliced in half and spread with fig butter in between) So you will end up with fig butter, chocolate cream and fig butter between 4 layers of cake.

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13. Spread the plain mascarpone icing on the top and around the side as thickly or thinly as you like.

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14. Now the really fun bit- decorating the the cake. I added chocolate roses, sliced figs and blueberries.  I did some piping with the remaining chocolate mascarpone filling.

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Italian, Quick Dinner

Fig, Arugula, Prosciutto Pizza

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Here is my all time favorite pizza! I prefer to eat lactose free so this pizza has no cheese, but I recommend goat cheese or ricotta for this recipe.

Prepare store bought pizza dough mix as per the instructions.  I like to add salt, pepper, olive oil and rosemary to the crust prior to baking.

Once the crust has baked off and cooled slightly, spread the fig butter and top with arugula and prosciutto.

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Preserves

Homemade Fig Butter

This is the first post in a series of recipes where I will be using fig butter.  You can buy it, but the jar have a lot of added sugar, so I make it! Just get a mixture of dry (8oz tub) and fresh figs (frozen from Trader Joes, about 6-9 in a bag) and cover it with water, 1/4 cup of honey and 2 slices of orange peel and a cup of cranberry juice.  Cook to death and then blend in a food processor ! Whaalaa ! You have fig IMG_0988 IMG_0989 IMG_0990butter !

Dessert, Pastry

Fig and Raspberry Tart

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I made this decadent tart a few weeks ago for a party at my boss’ house.  It is divine ! Rich, buttery, sweet ! Simply lovely.  For gluten-free readers, skip the crust and bake the filling with the sliced figs in ramekins !
Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into 1/2-inch pieces
2 tablespoons to 1/4 cup ice water
Filling
2 cups almond meal
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons lemon zest
1/4 cup raspberry jam
3 or 4 figs, cut into 12 (1/4-inch thick) slices
For the crust
Combine flour, salt, and sugar in a food processor. Add butter and process until the mixture resembles coarse meal. With the food processor running, slowly add ice water until the dough just holds together. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 1 hour. (Can make ahead and freeze for up to 1 month.)
Preheat oven to 350°F and grease a tart pan with a removable bottom
On a lightly floured surface, roll dough to 1/8-inch thick. and place them into the tin. Prick the bottoms with a fork and chill for 10 minutes.
Fill the crust with beans or weights and bake for 15 minutes. Remove from oven and remove beans or weights.

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For the filling
Combine almond meal and sugar in a food processor. Add butter and process until smooth. Add eggs and lemon zest and process into a uniform, smooth paste.

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Spread the raspberry jam at the bottom of the crust.
Fill to the top with the almond mixture and smooth it with the back of a spoon. Gently press a fig slices into the top.

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Bake for 60 minutes until set and golden.
Cool completely before serving.

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