Författare: Charlotta Bruno

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Recipe for Gluten Free, Sugar Free Lemon Meringue Frozen (Greek) Yogurt Recipe

Lemon Meringue Frozen (Greek) Yogurt

makes about 1 1/2 quarts

1 teaspoon unflavored gelatin

1 tablespoon arrowroot

1 cup 1% milk

2 extra-large eggs, separated

2 cups plain Greek yogurt

2 tablespoons lemon juice

1 teaspoon lemon zest

generous 1/3 cup agave nectar

Put gelatin and arrowroot in separate bowls. Add about 2 tablespoons of milk to each and stir well. Set aside.

Whisk together remaining milk and egg yolks in a small sauce pan and heat over medium low. Stir in gelatin mixture, and heating and stirring until mixture has thickened and gelatin has dissolved. Stir in arrowroot, heat for a minute more, and then remove from heat. Take care not to boil this mixture. Transfer to a bowl and let cool.

In a separate bowl, whisk together greek yogurt, lemon juice, lemon zest, and agave. Once egg yolk mixture has cooled, whisk it into yogurt mixture until thoroughly combined. Cover and refrigerate for at least 3 hours or overnight.

Just before stir-freezing, whip egg whites to soft peaks. Stir yogurt mixture well. Stir 1/4 of the egg whites into the frozen yogurt base. Fold the remaining whites in. Stir freeze according to manufacturer’s directions.

viaRecipe for Gluten Free, Sugar Free Lemon Meringue Frozen (Greek) Yogurt Recipe.

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Chocolate Gingerbread Bars with Ginger Wine Ganache

Chocolate Gingerbread Bars

Ingredients

115g unsalted butter

150g dark chocolate

150g black treacle / dark molasses

3 eggs, lightly beaten

200g plain flour

200g light brown sugar

35g cocoa powder (Dutch-processed is best)

1/4 tsp bicarbonate of soda

2 tsps ground ginger

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Method

Preheat oven to 180°C. Then lightly grease a 20 x 20cm tin (which I used here). They’ll rise a little and they’ll be quite quite thick like cake. I recommend a slightly bigger tin so it’ll be a little thinner (but bear in mind, they won’t take as long to bake).

In a pan, gently melt butter, chocolate and molasses over low heat and stir together until combined. Set aside to cool a little.

Sift all the dry ingredients (flour, sugar, cocoa, bicarb and spices) and whisk to combine, breaking up any lumps.

Add eggs and chocolate mixture and gently fold until just combined.

Pour into prepared tin and bake for 35-45 minutes or until centres spring back and a skewer comes out relatively clean (some moist crumbs on the skewer is totally fine).

Allow to cool in tin.

Ginger Wine Ganache

150g dark chocolate

150ml pouring cream (35% fat content)

1 Tbl (or two!) of Stones Ginger Wine (replace with fizzless%

viaChocolate Gingerbread Bars with Ginger Wine Ganache – Citrus and Candy » Citrus and Candy.

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Choc Chip and Lemon Rock Cakes – Citrus and Candy » Citrus and Candy

Choc Chip and Lemon Rock Cakes

(Also known as Rock Buns. Makes approx 21)

Ingredients

230g self-raising flour

1/4 tsp baking powder

1/4 tsp salt

80g light brown sugar

20g caster sugar

115g cold unsalted butter, chopped

Zest of 1 lemon, finely grated

100g raisins or sultanas

100g dark choc chips

2 eggs, lightly beaten

1/2 tsp vanilla extract

Method

Preheat oven to 180°C and line a large baking sheet with baking paper.

In a food processor, dump in the flour, baking powder, salt, sugars and chopped butter. Pulse until the mixtures looks roughly like breadcrumbs.

Tip out this mixture into a large mixing bowl and stir through the lemon zest, raisins and choc chips until combined.

That little crater came from when I dropped my lemon. Try not to drop the fruit that you’re zesting hehe

Add the lightly beaten eggs and vanilla extract and mix with a wooden spoon until it just comes together into a sticky dough. Do not overwork the mixture.

Roughly roll out small golf ball sized mounds and place them on your baking sheet, about 5cm apart to allow room for spreading (no need to be perfectly neat about it, just grab, gently pat into a ball and done!).

Bake for around 15 minutes or until the rock cakes are lightly golden. Cool on wire rack.

viaChoc Chip and Lemon Rock Cakes – Citrus and Candy » Citrus and Candy.

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Apple & Spice: Victoria Plum and Vanilla Jam

Ingredients

1kg Victoria plums

120ml water

1 vanilla pod

450g granulated sugar

Method

Wash the plums to remove any dirt or bits of grass.

Cut the plums in half, twist apart and remove the stone and cut in half once more, removing any bad bruises.

Split the vanilla pod open lengthways and place into a large pan along with the plums and the water. Bring to a simmer and allow the plums to cook for 15-20 minutes until soft and broken down.

Meanwhile wash and dry three jam jars and place into a 120C oven to sterilise.

Slowly stir in the sugar and continue to stir until it has all dissolved and the mixture has turned clear and shiny.

Bring the mixture back to a rolling boil and allow to cook, stirring every few minutes to prevent the bottom from burning.

Once the mixture starts to feel more viscous, (thicker) conduct a setting test.

To do this, simply place a small amount of the jam onto a plate and place in the fridge for a few minutes. Then gently push your index finger through the pool of jam, if it crinkles slightly then the jam is ready. If not, then allow to cook for a few minutes more before testing again.

Once ready, remove the jam from the heat, extract the vanilla pod from the jam and take your jam jars out of the oven.

Place a strip of vanilla pod into each jar and then divide the jam be

viaApple & Spice: Victoria Plum and Vanilla Jam.

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Pizzabullar

Ingredienser

50 g jäst

50 g smör eller olivolja

5 dl mjölk

1 tsk salt

13 dl vetemjöl

1 tsk bakpulver

Pizzasås

2 st gula lökar

2 st vitlöksklyftor

2 msk olja

500 g passerade tomater

2 tsk strösocker

1 tsk oregano

1 tsk salt

Fyllning

200 g rökt skinka

200 g ost, riven

3 dl pizzasås (recept ovan)

Till pensling

1 st ägg

2 tsk oregano

Tillagning

1. Finfördela jästen i en bunke. Smält smör, tillsätt mjölk och värm till 37°. Häll det över jästen och rör tills den löst sig. Blanda i saltet.

Mät upp mjölet och blanda med bakpulver. Tillsätt det och arbeta degen smidig. Låt jäsa 30 min under duk.

2. Pizzasås: Hacka lök och vitlök och fräs i en kastrull med olja.

Tillsätt övriga ingredienser och koka sakta ihop såsen ca 10 min.

Låt svalna

3. Sätt ugnen på 225°. Ta upp och arbeta degen en stund på mjölat bakbord. Dela degen i två delar och kavla ut degen till två rektanglar ca 45×25 cm. Låt jäsa täckt med duk i 15 min.

4. Finhacka skinkan och riv osten. Bred ut 1 1/2 dl pizzasås på varje rektangel och fördela skinka och riven ost jämnt över degen.

Rulla försiktigt ihop från långsidan och skär 12 bitar av varje.

Lägg dem på plåtar klädda med bakplåtspapper.

5. Pensla med ägg och strö över oregano. Grädda 12-15 min, de ska ha fin färg när de är klara. Servera dem gärna ljumma.

Förvara i frys eller kyl om de inte ska ätas direkt.

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Clafouti på rabarber

4 portioner Ingredienser

500 g rabarber

2 st ägg

2 st äggulor

50 g florsocker

5 msk vetemjöl

2,5 dl vispgrädde

200 g mandelmassa

Tillagning

1 Skala och skär rabarberna i 4 centimetertjocka bitar.

2 Sätt ugnen på 200 grader. Rör sockret, ägg och äggulor poröst. Sikta ner vetemjöl och tillsätt grädden och riven mandelmassa.

3 Smöra en ugnsfast form och klä insidan med lite strösocker. Häll i smeten och avsluta med rabarberna.

4 Baka kakan först 20 minuter och strö sedan på lite extra florsocker på toppen. Baka ytterligare i cirka 15 minuter eller tills att den har stannat.

5 När kakan är klar låt den gärna stå i 20–30 minuter innan du serverar den. Ät med vaniljglass eller lättvispad grädde.

Ett recept från:

Henrik Frithiof

redaktionen@alltommat.se

viaClafouti på rabarber – Recept – Kakor och bullar Efterrätter och godis Frukt och bär Fest Student Tjejmiddag Bakning Leva och bo | Allt om Mat.

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Sigrids födelsedagstårta

25finhackade  nötkärnor (alt. sesamfrö)
250 gr mandelmassa
125 gr smör
3 ägg
2 msk vetemjöl
2 krm bakpulver

Smörj en låg form, ca 20 cm i diameter. Hacka nötterna och ströa formen. Riv mandelmassan. Tillsätt smöret och rör poröst. Arbeta in äggen ett åt gången, rör sist i mjöl och bakpulver. Bred ut smeten i formen.

Grädda i nedre delen av ugnen i varmluft 175 * i ca 25 min. Stjälp upp och låt svalna.

Klä med vispad grädde (glass?) och massor av hela jordgubbar!

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Rhubarb, vanilla and soured cream crumb cake

By Debbie Major

Makes 9 pieces | Takes 30 minutes to make, 45 , plus cooling |

Ingredients

1. Butter for greasing

2. 275 g rhubarb (untrimmed weight)

3. 50 g caster sugar

4. 2 tsp plain flour

5. Icing sugar for dustin.

FOR THE CAKE

6 tbsp soured cream

1 large free-range egg, plus 1 yolk

1 tsp vanilla bean paste

100 g plain flour

100 g caster sugar

½ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

75 g unsalted butter, at room temperature

50 g ground almonds or hazelnuts

FOR THE CRUMBS

50 g unsalted butter

25 g light muscovado sugar

40 g caster sugar

¼ tsp vanilla bean paste

100 g plain flour, sifted

Pinch of salt

Method For the crumbs, melt the butter in a small pan over a low heat. Remove from the heat, add both types of sugar and stir constantly until dissolved into a smooth, toffee-like sauce. Stir in the vanilla bean paste, pour into a small mixing bowl, then stir in the flour and salt to make a stiff, biscuit-like dough. Press the mixture firmly into the bottom of the bowl and set aside to go cold.

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a shallow 20cm square, 5cm deep loose-bottomed cake tin with baking paper. (Or use a 23cm round cake tin to replicate our cake on the cover.) Wipe the rhubarb stalks clean, trim off the ends, cut the remainder into 2.5cm pieces, then put into a mixing bowl. You should be left with about 225g rhubarb. Mix the sugar with the flour, stir into the rhubarb and set aside for 15 minutes or so, stirring now and then, until the flour and sugar mixture has become moist and clings to the fruit. Set aside.

For the cake, stir the soured cream, egg, egg yolk and vanilla in a small bowl. Sift the flour, sugar, bicarbonate of soda, baking powder and salt into another bowl. Add the butter and mix using a hand-held electric mixer until the mixture looks like fine breadcrumbs. Stir in the nuts, then gradually beat in the soured cream mixture until smooth.

Spread the cake mixture into the base of the prepared tin, then scatter over the rhubarb mixture. Break the crumb mixture into hazelnut-size pieces (or smaller if you prefer) and scatter over the cake. Bake for 40-45 minutes until golden and a skewer inserted into the cake comes away clean (don’t forget – if you hit a piece of rhubarb it will still be moist). Leave to cool for 10 minutes, then dust with icing sugar. Cut into 9 squares and serve either warm with crème Anglaise, or cold.

Nutritional info

PER SERVING 283kcals, 18.2g fat (9.2g saturated), 4.4g protein, 27.4g carbs, 15.4g sugar, 0.7g salt

viaRhubarb, vanilla and soured cream crumb cake Recipe | delicious. Magazine free recipes.

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Fennel and pepper pork with artichoke, lentil and spinach salad

Fennel and pepper pork with artichoke, lentil and spinach salad recipe

By Louise Pickford

Serving instructions Serves 4 |Takes 20 minutes to make, 6 minutes to cook The selection of vegetables in this warm salad recipe complement the pork perfectly.

Ingredients

1 tsp fennel seeds

1 tsp whole black peppercorns

Olive oil spray

4 x 150g pork loin steaks, trimmed

Juice of ½ lemon

For the artichoke salad

½ tbsp red wine vinegar

1 tbsp extra-virgin olive oil

1 small garlic clove, crushed

150g marinated artichoke hearts, drained, halved

400g can green lentils, drained and rinsed

120g baby spinach leaves

125g feta, crumbled

Method

1. Toast the fennel seeds and black peppercorns in a large, dry frying pan over a medium heat for 1 minute until fragrant. Cool, then roughly crush in a pestle and mortar with a pinch of salt.

2. Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frying pan to a high heat. Add the pork and cook for 3 minutes on each side until browned and cooked through. Transfer to a warm plate and squeeze over the lemon juice. Cover loosely in foil and leave to rest.

3.

viaFennel and pepper pork with artichoke, lentil and spinach salad Recipe | delicious. Magazine free recipes.

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Långsam bolognese

Ingredienser

100 gram rotselleri
2 st morot/morötter
1 st gul lök
4 st vitlöksklyfta(or)
100 gram rökt sidfläsk
1 kg högrev eller märgpipa
olivolja
3 msk tomatpuré
2 dl vitt vin
1 kg krossade tomater
3 msk kalvfond
3 st lagerblad
3 tsk torkad timjan
3 tsk torkad oregano
3 tsk strösocker
salt
nymald svartpeppar

 Tillagning

Det här tar lite tid men är väl värt besväret. Den här är perfekt när man är många. Servera exempelvis med pasta, parmesan och en saftig grönsallad.

1. Tärna rotfrukter och lök fint. Hacka vitlöksklyftorna och tärna fläsket. Putsa köttet från hinnor och överflödigt fett. Skär det fint i ca 1/2 cm stora tärningar.

2. Hetta upp olivolja i en stor panna och fräs först rotfrukter, lök och vitlök så att det får lite färg. Lägg över i en stor gryta.

3. Bryn sidfläsket lätt och tillsätt det. Bryn det tärnade köttet, lite i taget, och lägg över det i grytan.

4. Rör ner tomatpurén i grytan och låt den fräsa med ett par minuter. Häll i vin, tomater och fond samt lagerblad, timjan och oregano. Sätt på lock och låt sjuda på svag värme i ca 1 timme tills köttet är riktigt mört.

5. Smaka av med socker, salt och peppar.

Ur kokboken Lantlig spis av Liselotte Forslin.

Foto: Ulrika Ekblom