Khaman - Untested

https://www.vegrecipesofindia.com/khaman-dhokla-microwave-recipe/#wprm-recipe-container-134942

https://www.goya.in/blog/100-ways-to-eat-a-dhokla

For Khaman Batter

1.5 cups gram chickpea flour (besan), 180 grams

1 Tbsp (wheat or corn) semolina – optional

1 Tbsp sugar

1.5 inch ginger crushed to a fine paste in a mortar-pestle

1.5 tsps chopped green chillies crushed to a fine paste in a mortar-pestle

1/2 tsp turmeric powder

1/8 tsp asafoetida (hing)

1 Tbsp mild oil 

½ to ¾ tsp baking soda

1 tsp salt 

1.5 Tbsps lemon juice 

1 cup water or add as required

For Tempering mixture

2 Tbsps mild oil 

⅓ cup water

1 tsp mustard seeds

1 tsp cumin seeds

2 tsps sesame seeds

1 sprig curry leaves – about 10 to 12 curry leaves OR zest of 1 lime

1 tsp chopped green chilies (optional)

2 tsps sugar 

For Garnish

2 to 3 tablespoons chopped cilantro

 

Making Khaman Batter

1. Select a pan that will fit inside your steamer or pressure cooker. Grease the pan well with a few tsps of oil. 
2. Start heating the water in your steamer or pressure cooker so that it's boiling by the time the batter is ready.
3. Mix together the chickpea flour, turmeric, asafoetida, sugar and salt.
4. Add the lemon juice, ginger and chilli paste and the water.
5. NOTE: if the quality or freshness of the flour isn't great you may need to add water until you get the consistency of a heavy cream. If you go too liquid, no problem, just add a little more chickpea flour, 1 or 2 Tbsps at a time.
6. Add the semolina if using.
7. Mix until perfectly smooth and lump-free.
8. Put in a (large?) pot and bring to a boil.
9. This part needs to be done quickly. Stir in the baking soda and mix evenly. The batter would froth and become bubbly, so you have to be quick. 
10. Pour the batter into the greased pan.

Steaming Khaman 

1. Place the pan in a steamer or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. 
2. NOTE: If using a pressure cooker, DO NOT use the vent weight/whistle but leave the steam vent open. Whichever cooking pot you use for steaming, put the lid on firmly.
3. Steam for 12 to 15 minutes on a medium to high heat.
4. To check the doneness, insert a toothpick and if it comes out clean, the khaman is done.
5. Allow the khaman to cool, then use a knife to remove it from the pan by sliding it between the sides of the pan and the cake. 
6. With a plate turn over onto the top of the cake, invert the pan. If greased well, the khaman will easily slide out. Slice and set aside.

Tempering mixture

1. In a small pan, heat oil.
2. Add mustard seeds and when they start to pop stir in the cumin seeds, curry leaves/lime zest and optional chopped green chilies. Allow to cook a few moments.
3. Add sesame seeds and allow to fry for a few moments; they should not brown.
4. As with any hot pot, carefully add the water, then mix in the sugar.
5. Stir and bring to a boil. Make sure that the sugar has dissolved in the water.
6. Pour this tempering mixture evenly on the steamed and sliced khaman.
7. Garnish with chopped cilantro.
8. Pairs well with any spicy or sweet Indian chutney or with sweet chai tea.

Ficelles picardes (baked crepes) - Untested

https://cuisine.journaldesfemmes.fr/recette/341095-les-authentiques-ficelles-picardes

https://www.cuisineaz.com/recettes/ficelles-picardes-83023.aspx

Crêpes

Farine 250 g

Lait 1/2

Oeufs 3 

Sel 1 pincée

Duxelles

Champignons de Paris frais 500 g

échalote 1

Beurre 20 g

Crème fraîche épaisse 2 c à s

Montage et divers

Jambon de Paris 10 tranches

Crème fraîche 10 c à s

Sel poivre

Gruyère râpé

1. Préparer la pâte à crêpe en mélangeant les œufs avec la farine, et diluer avec le lait. Assaisonner avec la pincée de sel, si des grumeaux persistent, passer la préparation au mixer à soupe ou au chinois.
2. Pendant que la pâte à crêpe repose, préparer la duxelle de champignons : Laver soigneusement les champignons, les hacher au mixer. Faire revenir dans le beurre l'échalote ciselée, ajouter les champignons hachés. Assaisonner avec le sel et le poivre et laisser cuire à feu moyen en remuant afin que les champignons rendent toutes leurs eaux de végétation. Une fois la duxelle cuite, ajouter la crème fraîche épaisse et vérifier l'assaisonnement.
3. Cuire les crêpes en les laissant légèrement dorer.
4. Pour monter les ficelles picardes c’est simple : étaler une crêpe, y ajouter une tranche de jambon.
5. Disposer de la duxelle de champignon en formant un boudin. Rouler les ficelles picardes délicatement sans trop appuyer pour ne pas que la farce sorte.
6. Pour finir
7. Disposer les ficelles dans un plat allant au four. Napper d'une cuillère de crème fraiche chaque ficelle, saupoudrer de gruyère râpé et faire gratiner au four.

Hamantaschen - Untested

https://www.delish.com/cooking/recipe-ideas/a31959676/hamantaschen-recipe/

https://www.thecookingfoodie.com/recipe/Hamantaschen-Recipe-Oznei-Haman

Such different recipes! The one below is from Delish. The Cooking Foodie only requires 1 egg yolk! Both the Delish and the NYTimes (below) recipe require powdered sugar.

1 c. (2 sticks) butter, softened

1 c. granulated sugar

3 large eggs

3 1/2 c. all-purpose flour, plus more for surface

1 1/2 tsp. baking powder

1 tsp. salt

Zest from 1 lemon

Egg wash, for brushing

Poppy seed filling (Mohn)

1. Cream butter and sugar. Add eggs and beat well. Mix in flour, baking powder, salt, and vanilla.
2. When thoroughly mixed, cover bowl with plastic wrap and refrigerate overnight.
3. Preheat oven to 375º. Roll dough on well-floured surface. (Keep unused dough cold.) Cut circles, using a glass or clean Solo can, dipped in flour. Brush each circle with egg wash, then top with fruit filling.
4. Bring up 3 corners and pinch to form a triangle. Place on cookie sheet.
5. Brush outsides with egg wash and bake until slightly browned, 15 minutes. Let cool on a wire rack.

Poppy Seed Filling  (Mohn)

https://cooking.nytimes.com/recipes/1014146-hamantaschen-with-poppy-seed-filling

1 cup milk

½ cup sugar

Grated zest of ½ orange

1 cup poppy seeds

⅓ cup raisins

Juice of ½ lemon

½ tablespoon brandy

½ tablespoon orange liqueur

½ tablespoon butter

½ tablespoon vanilla extract

1. Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. 
2. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. 
3. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. 
4. Add the lemon juice, brandy, orange liqueur and butter. 
5. Stir and cook for 2 minutes more. 
6. Stir in the vanilla extract, remove from the heat and let cool completely

English pickled onions - untested

https://culinaryginger.com/english-pickled-onions/#mv-creation-156-jtr

https://www.thespruceeats.com/easy-pickled-onions-recipe-435765

To sterilize the jars:

Place empty jars in a large pot.

Completely cover the jars with water.

Bring to a boil over high heat.

Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.

Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you’ll need to sterilize them again.

The recipe fills 2-12 ounce (340 gram) jars.

If you’ve made these English Pickled Onions, please leave a comment below and let me know how the recipe turned out for you.

2 pounds (907 grams) pearl onions, peeled * see note

 2 tablespoons salt

 2 cups (473 ml) malt vinegar

 3/4 cup (177 grams) granulated sugar

 1 teaspoon coriander seeds

 1 teaspoon mustard seeds

 1 teaspoon black peppercorns

 1/2 teaspoon ground ginger

 2 bay leaves

 2 each, 12 ounce (340 gram) glass jars with lids

INSTRUCTIONS

Add the onions to a bowl and sprinkle the salt, mix to coat well. No water should be added. Leave overnight. ** see note

Rinse the onions well and dry. Add the onions to sterilized jars (see notes for sterilizing instructions).

To a saucepan add the vinegar, sugar, coriander, mustard seeds, peppercorns, ground ginger and bay leaves.

Heat over medium heat, until the sugar is dissolved. You can tell it is dissolved if you don't not feel the crystals as you stir. Heat only long enough to dissolve the sugar about 8-10 minutes, DO NOT BOIL or breathe in the vinegar fumes. Remove from the heat and cool to room temperature. If you add very hot liquid, this will cook the onions and they wont be crisp.

Pour the vinegar over the onions (until they are completely submerged) put on the lids and seal hand tight. I don't recommend long term preservation as the onions will lose their crunch.

Store in a cool dry place for 3 to 4 weeks before eating. If the weather is warm, store in refrigerator.

Refrigerate after opening.

NOTES

* To easily peel the onions, put them in a heat-proof bowl. Pour over hot water and leave until cooled. They should peel easily by rubbing the skins in the water.

** Do not leave the onions longer than overnight or they won't be crisp

*** Premixed pickling spice can be found in the spice section of the grocery store.

The recipe fills 2-12 ounce (340 gram) jars.

To sterilize the jars:

Place empty jars in a large pot.

Completely cover the jars with water.

Bring to a boil over high heat.

Once the water reaches a full rolling boil, begin timing. Boil the jars for 15 minutes.

Turn off the heat. If you are not quite ready to fill the sterilized jars and proceed with canning your recipe, you can leave them in the hot water for up to an hour. If you wait longer than an hour, you'll need to sterilize them again.

French pickled onions - Testing

https://chefcuisto.com/recette/conserves-doignons-perles-marines/

https://www.zeste.ca/recettes/oignons-perles-marines-de-raphael-vezina

https://www.recettesjecuisine.com/fr/recettes/accompagnements/petits-oignons-marines/

1 - Very successful, but now I can't remember which recipe I followed or if I Frankensteined on the fly. In the version below I've Frankensteined the first and third recipe. Oh, and I can't remember if I used white vinegar or white wine vinegar.

I would also like to see if I can re-use the brine from the previous pickling.

35 petits oignons perlés ou échalotes de Sainte-Anne

2 cuillères à soupe de sel

4 tasses (500 ml) de vinaigre blanc

8 grains de poivre noir

10 ml (2 c. à thé) de sel

15 ml (1 c. à soupe) de grains de moutarde

2 cuillères à soupe de sucre

12 tiges de thym

(optional) feuilles de laurier 

1. Placer les petits oignons dans un grand bol et saupoudrer généreusement d'eau salée. Couvrir et laisser reposer pour la nuit.
2. Rincer abondamment.
3. Remplir des pots Masson propre avec des petits oignons perlés.
4. Faites bouillir le vinaigre, le sucre, la coriandre et le poivre.
5. Verser dans les pots Masson.
6. Ajouter les tiges de thym.
7. Stériliser dans un bain d’eau bouillante pendant 15 minutes.

Nettles and chia pancakes - Testing

https://divaliciousrecipes.com/spinach-chia-pancakes-coconut-flour/

0 - This work out well. Someone abandoned coconut flour, a non-local ingredient that will never be grown here in my lifetime, ergo I will use it up and try to replace it with something like buckwheat flour. The substitution of nettles for spinach worked well, and since it looked pretty dry on its own, I made a beschamel sauce to go with it, which I'm adding. There was also the suggestion of grinding the chia seeds. Oh, and I reduced the salt by half in the pancake mix.

1 1/2 Cups Nettles, Chopped (40gr)

1/3 Cups, 2 Teaspoons Chia Seeds, Ground

6 Each Eggs

1 1/2 Cups Milk

3/4 Cups Flour

1/2 tsp salt

1 1/2 Teaspoons Baking Soda

3/4 Teaspoons Pepper

3/4 Teaspoons Nutmeg

1 cup spinach (NETTLES), fresh chopped

¼ cup chia seeds, ground in coffee grinder

4 medium eggs

1 cup milk

½ cup coconut (would another GF flour work?) flour

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon black pepper

½ teaspoon nutmeg

Oil or butter for frying 

1. Whisk the eggs until frothy, then add the milk.
2. Add the dry ingredients one at a time and whisk until smooth.
3. Add the nettles and blend well.
4. Heat a frying pan with the butter/oil and spoon a few tablespoons of batter into the pan.
5. Cook on each side until golden brown.
6. Keep warm while making the bechamel sauce.

BÉCHAMEL

2 Tbsps butter (28gr)

2 Tbsps flour

1 cup milk

1 tsp dijon mustard

½ tsp salt

¼ tsp pepper

1. Melt the butter, and then whisk in the flour, whisking continuously until the mixture starts to turn golden. Note, this usually makes almost exactly twice as much as I need, but I refrigerate the rest to make more sandwiches, later.
2. Stream in the cream, whisking constantly. Add the dijon, salt and pepper.
3. Whisk until the sauce starts to thicken; it will become quite thick. 
4. Plate the pancakes and drizzle the sauce on top.

Pâte sablée - Untested

https://www.francine.com/recettes/pates/pate-sablee

100 g de beurre

200 g de farine de blé bio Francine

50 g de sucre en poudre

2 œuf

1 pincée de sel

Coupez le beurre en morceaux.

Ajoutez votre farine de blé Francine, les morceaux de beurre, le sucre en poudre, le sel et les œufs dans le même récipient.

Passer la préparation au mixeur pendant 1 minute (attention à ne pas trop mélanger, au risque que la pâte sablée devienne élastique).

Si vous n’avez pas de robot mixeur à portée de main, vous pouvez également mélanger l’ensemble des ingrédients à la main. Vous devez obtenir une boule de pâte bien lisse et homogène.

Entourez votre boule de pâte sablée d’un film alimentaire et laissez là reposer pendant 30 minutes au frigo.

Sortez votre boule de pâte du réfrigérateur. Votre pâte sablée est maintenant prête à être étalée au rouleau (ne pas trop fariner le plan de travail pour ne pas sécher la pâte) !

L'astuce Francine

Pour une pâte plus croustillante, étalez votre pâte sablée dans un moule à tarte, piquez le fond avec les dents d'une fourchette et recouvrez d'un papier sulfurisé et de haricots pour qu’elle garde sa forme.

Faites cuire votre tarte, de préférence en bas du four (1er gradin), pendant 15 minutes au four à 180°C.

Pâte feuilletée - Untested

https://www.francine.com/recettes/pates/pate-feuilletee

300 g de farine suprême Francine

225 g de beurre

15 cl d' eau

1 pincée de sel

Dans un saladier préparez la détrempe : mélangez la farine Suprême Francine,

le sel et l’eau jusqu’à l’obtention d’une pâte molle.

 

Ramassez la pâte en boule et laissez-la reposer pendant 20 minutes dans un

saladier couvert d’un torchon.

 

Emballez le beurre dans une feuille de papier film. Aplatir doucement le beurre

avec la paume de la main ou à l’aide un rouleau à pâtisserie afin de lui donner

une forme carrée d’environ 15 x 15 cm.

 

Etalez la détrempe avec un rouleau à pâtisserie pour obtenir un rectangle

de 40 x 30 cm.

 

Posez le carré de beurre au milieu et repliez dessus les 4 côtés de la détrempe.

Appuyez bien sur les bords pour enchâsser le beurre. Placez ensuite la détrempe au

réfrigérateur pendant 15 minutes.

 

Sur un plan de travail fariné, étalez la pâte en un rectangle d’environ

1cm d’épaisseur, 3 fois plus long que large.

Repliez le rectangle de pâte en 3 et faites pivoter la pâte d’1/4 de tour.

 

Etalez la pâte en un rectangle 3 fois plus long que large et pliez à nouveau le

rectangle de pâte en 3. Placez la pâte au réfrigérateur pendant 20 minutes.

 

Renouvelez cette action 2 fois pour obtenir une pâte à 6 tours. Etalez la pâte avant

emploi. La cuisson est de 30 à 35 minutes dans un four à 240°C.

L'astuce Francine

Commencez la pâte la veille et faites les deux derniers tours avant la cuisson.

Vous pouvez utiliser cette pâte pour des mille-feuilles, des galettes des rois, des palmiers, des tartes sucrées ou des quiches salées.

Pâte brisée - Testing

https://www.francine.com/recettes/pates/pate-brisee

https://www.youtube.com/watch?v=6x3OldldC_g

1 - I only used the Francine.com instructions for this first try. The result was a ball of dough that was too dry. I then visited the University of YouTube and found this video, which showed a much wetter ball of dough, so I took the dough out of the refrigerator and added more water while smushing it like they show in the video, to incorporate enough water to get a similar result. 

250 g de farine de blé 

5g de sel

(falcultatif, 15g de sucre)

125 g de beurre

65g d’eau

1. Dans un saladier, versez la farine et le sel.
2. Ajoutez le beurre coupé en dés. Puis écrasez du bout des doigts les dés de beurre avec la farine.
3. Émiettez la pâte en la frottant rapidement entre les mains.
4. Ajoutez l'eau, mélangez et écrasez la pâte de la paume de la main.
5. Ramassez la pâte en boule, couvrez-la d'un film alimentaire et mettez-la au réfrigérateur 1 h ou plus.
6. Sortez la pâte brisée du réfrigérateur 20 minutes avant de l'utiliser.

L'astuce Francine

Vous pouvez utiliser un robot pour réaliser cette pâte brisée.

Pour une pâte plus facile à travailler, ajoutez un jaune d'œuf en même temps que le beurre. Cette pâte s'appelle alors une pâte à foncer. Vous pouvez remplacer l'eau par du lait et sucrer légèrement la pâte, qui colore alors plus vite à la cuisson.

 

Cette pâte est idéale pour des tartes sucrées cuites avec des fruits ou encore des quiches salées. Pour une pâte brisée plus croustillante, étalez-la dans un moule à tarte et faites cuire 15 minutes au four, le fond piqué avec les dents d'une fourchette puis recouvrez votre pâte brisée d'un papier sulfurisé et de haricots.

 

Préchauffez et enfournez à chaud après avoir versé le flan et/ou déposé les fruits ou les légumes, sinon le liquide va ramollir la pâte. Faites cuire une tarte de préférence en bas du four (1er gradin).

Kouign Amann - Untested

https://www.allrecipes.com/recipe/271049/kouign-amann/

https://www.thekitchn.com/how-to-make-kouign-amann-at-home-cooking-lessons-from-the-kitchn-190760

http://www.recettes-bretonnes.fr/gateaux-bretons/recette-kouign-amann.html

1 cup warm water

1 Tbsp white sugar

1 tsp active dry yeast

2 + ½ cups bread flour, divided

1+1 Tbsps. melted butter, or more as needed

1 + 2 tsps salt

1 cup ice-cold unsalted butter, divided

Seasoned Sugar:

⅔ cup white sugar

1. Make dough: 
1. Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.
2. Add 2 cups flour, 1 Tbsp melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.
3. Dust work surface with remaining ½ cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1½ hours.
2. Make seasoned sugar: 
1. Mix together sugar and most of the remaining salt in a bowl. Taste and add remaining salt if desired.
3. Grease a 12-cup muffin tin with remaining 1 Tbsp melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.
4. Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about ⅛" to ¼" thick. Grate 1 stick ice-cold butter over dough, leaving a 1" border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
5. Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
6. Preheat the oven to 375 degrees F (190 degrees C).
7. Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
8. Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
9. Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.

Buttercrunch Toffee with Chocolate - Untested

https://www.davidlebovitz.com/chocolatealmond/?fbclid=IwAR2ppRg1h9IGAxqDSnW1ZrXX0OcZpglrdN6-MYOC5UuVlOsM6Wa10HUPsUA

2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped between 'fine' and 'coarse'

2 tablespoons water

1/2 cup salted or unsalted butter, cut into pieces

a big pinch of salt

1 cup (200g) granulated sugar

1/4 cup (45g) packed light brown sugar

1/4 teaspoon baking soda

1 teaspoon vanilla extract

5 ounces (140g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

1. Form half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on an ungreased baking sheet.
2. In a medium, heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and white and brown sugars. Cook, stirring gently if necessary, until the thermometer reads 300ºF (150ºC) degrees. Have the vanilla and baking soda handy.
3. Immediately remove from heat and stir in the baking soda and vanilla.
4. Quickly pour the mixture over the nuts on the baking sheet. Using a small offset spatula, or similar utensil, spread the warm mixture over the nuts. (If you want to sprinkle some cocoa nibs or some flaky sea salt over the buttercrunch mixture, do it at this point.)
5. Strew the chocolate chips or pieces over the top and let stand 2 minutes, then spread the chocolate in an even layer.
6. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.
7. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

Berry Crumble - Testing

https://www.momontimeout.com/berry-crumble-recipe/

We recently view the Poirot episode of Four and Twenty Blackbirds and they talked about a blackberry crumble. It just so happens that we have loads of frozen blackberries I've been wanting to get at, and was inspired!

1 - This was very tasty and also needs a little adjusting. There seems to be no good reason to use cold butter, so I will try with melted. Also, I can see the value of the arrowroot flour, but there may have been too much of it.

2 - I decided to simplify this and just used flour instead of arrowroot or corn starch to thicken the filling. It's a great last-minute dessert and I really like the cruchiness of the topping. I do wonder if I could reduce the sugar, but otherwise this is very good as it is.

3 - The thickening agent continues to be a challenge. I used the arrowroot and it congealed in the corners. Was there too much? Did I not spread it evenly enough? I tried using just flour and I don't think it was as good. And I can't remember if I used cornstarch or not.

4 - I keep making this and it's very good. I'm still stuck on the thickening agent. The arrowroot is fine, this time around I only put in 3 Tbsps. and it was good. It's when it bubbles along the edges that the arrowroot turns into weird jujube texture.

5 - Tried to make in ramekins, and note, it went in with mostly frozen berries and came out reduced by half. Do I thaw the filling first, sort of heat it up without actually cooking, then fill the ramekins?

6 - Tried in ramekins again, 150g per ramekin (I had 6 ramekins, divided the amount by 6), and the filling overwhelmed the streusel. So, less filling?

Crumble Filling

6 cups frozen berries (2lbs/680g) (blueberries, strawberries, raspberries, and/or blackberries)

4 to 5 Tbsps (3Tbsps. arrowroot flour), more if needed (only half if using fresh)

1 Tbsp lemon juice or lime juice

Crumble Topping

1½ (180g) cups flour

¾ cup (156g) brown sugar

⅓ cup (67g) granulated sugar

½ teaspoon ground cinnamon or Poudre Douce

½ teaspoon salt

¾ cup (6oz/169gr) butter, melted 

OPTIONAL ½ cup finely chopped nuts (50g) (such as walnuts, pecans, hazelnuts or pine nuts)

1. Preheat oven to 375°F. Grease a 9" baking dish and set aside.
2. Prepare the Filling 
3. Combine the berries, flour and lemon juice in a medium bowl and stir to combine. Allow to sit for 15 minutes, stirring occasionally.
4. Spread evenly into the bottom of the prepared dish.
5. Prepare the Crumble Topping
6. Melt the butter.
7. Combine the flour, brown sugar, granulated sugar, cinnamon and salt in a medium bowl and stir to combine.
8. Add the butter and mix together until completely combined.
9. Sprinkle the crumble topping on top of the fruit mixture in the prepared dish and spread evenly.
10. Bake for 30 minutes until bubbly and golden. 
11. Let cool for at least 15 minutes to allow the filling to thicken.

270*6 + 247*2

1/2 tsp per ramikin

66g per ramikin (533/8)

Brownies - Testing

https://davidlebovitz.substack.com/p/phils-brownies?fbclid=IwAR1FUzOe97SJAhVI3cH1k-7poOtNIkpdEYX2TldjMtC9vqa7VaFOGMOjogo

1 - A successful first try. I used my metal bread tin and I just don't like that baking dish! The middle of the brownie sank, and I repeatedly get similar results in that pan no matter what I bake in it. I must try this again, but in a different dish, to see if the results change.

3/4 (150g) cup sugar

6 Tbsps (60g) all-purpose flour

5 Tbsps (40g) Dutch-process unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

2 1/2 oz (70g) coarsely chopped bittersweet or semisweet chocolate

1/4 cup (35g) toasted almonds hazelnuts, whole

5 Tbsps (2 1/2 oz, 70g) unsalted butter, melted and cooled to room temperature

1 large egg, at room temperature

1. Preheat the oven to 350ºF (180ºC).
2. Butter an 8 1/2-x-4 1/2-inch (22 x 11cm) loaf pan. Cut a long, narrow strip of parchment paper that will line the bottom of the pan and go up the two smaller sides of the pan, which’ll help you lift the brownies out later.
3. In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt.
4. Stir in the chocolate and nuts, then the cooled melted butter then the egg, mixing just until combined. Spread the batter in the prepared baking pan. If it’s thick, use a spatula or the back of a soupspoon to even it out.
5. Bake until the center of the cake feels barely set, about 22-25 minutes.
6. Remove from the oven and let cool completely. When cool, lift out the brownies using the parchment paper as handles, and cut into bars.