Plum Vanilla Crumble Bars

First, make the crumble topping, then the shortbread. While the shortbread is baking, make the plum filling. Assemble and bake together.

Crumble topping:

1/2 cup dark or light brown sugar

1/2 cup flour

1/4 cup oatmeal

1/2 teaspoon sea salt

4 tablespoons (1/2 stick) cold butter

Mix dry ingredients in a medium bowl.  Cut butter into cubes then, using a pastry cutter, cut into dry mixture until pea-sized mixture is formed (should be crumbly-looking).  Place in fridge until ready to use.

Shortbread crust:

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 sticks of butter (3/4 cup)

1/4 cup sugar

1/4 cup confectioners sugar

1 teaspoon vanilla

Heat oven to 325° F.

Combine flour and salt in a small bowl; set aside.

Cream butter and both sugars together. Add vanilla and mix, then slowly incorporate flour mixture until combined.

Press into a greased 8 x 8 baking dish (lining the pan with parchment paper can make it easier to remove bars).  Press shortbread dough into the pan, spreading evenly.

Bake for 15 minutes.

Plum filling: 

5-6 cups plums, pitted and sliced (or cherries, blueberries, etc)

1 cup water

1 1/2 cups sugar

1 teaspoon vanilla paste or vanilla extract

Add plums and water to wide pan and heat through, then add sugar and vanilla paste,  Cook over medium heat until fruit begins to break down, about 30 minutes.

Let mixture cool a bit, then transfer to food processor and give it a whirl.  Put the mixture back in the pan and continue to cook until a thick paste forms, making sure to stir constantly; it will burn if you don't stir!

When you can scrape your spoon through the mixture and you see a trail, you’re almost done. This should take about 15 minutes. (Make sure you really cook this down enough. If you don’t, the filling will be too runny and not hold the bar shape. You have to get all the water out of the fruit.) Once you see a thick paste form, remove from heat; spread over shortbread and sprinkle crumble topping onto the fruit filling layer.

Bake at 325° F for 20 to 30 minutes, or until the topping begins to brown.  Remove from oven and let cool. Cut into bars to serve. Store in fridge to keep filling firm.

From HouseofBrinson.com, with minor changes

Bakery-Style Chocolate Chip Muffins

3 cups (375 grams) all-purpose flour (be very careful not to overmeasure)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 eggs, at room temperature

1 cup (200 grams) granulated sugar

1 cup (240ml) milk or buttermilk , at room temperature

1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil)

1 teaspoon vanilla extract

1 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks/dark chocolate/milk chocolate)

Coarse sugar for sprinkling (optional)

Heat oven to 425°F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20-second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred.  Bake at 425°F degrees for 5 minutes.  Reduce oven temperature to 375 and continue to bake for 13-14 minutes until tops are lightly golden and centers appear set. (Alternatively, for 6 jumbo muffins, bake at 425°F for 5 minutes, then reduce oven temperature to 375 and continue to bake for 25-26 minutes. For 30 mini muffins, bake for 11-12 minutes at 375°F the entire time.)

Allow to cool for 10 minutes in pan before enjoying.  Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Makes 12-16 standard-sized muffins, 6 jumbo-sized muffins, or 30 mini-muffins.

From Sally’s Baking Addiction blog

Onion Chutney

2 large onions, roughly chopped
3 dried red chillies
20 grams (3/4 ounce) tamarind pulp
20 grams (3/4 ounce) jaggery
1 teaspoon salt
300 ml (1 cup) water
2 tablespoons vegetable oil
Pinch of asafoetida
1/2 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
10 curry leaves

In a food processor, blend the onions, chillies, tamarind, jaggery, and salt with 1/3 cup of the measured water to produce a smooth paste.

In a saucepan, heat the oil over low heat and add the asafoetida.  Once it is fragrant, add the mustard seeds, turmeric, and curry leaves, and cook for 1 minute.  Stir in the onion paste and cook over low heat for 10 minutes.  Add 1/3 cup more of the measured water, stir well, and continue cooking for another 10 minutes.  Once again, add the remaining measured water, mix well, and cook for a final 10 minutes so that the onions are well-cooked.  Leave to cool.  This chutney will keep, refrigerated, in an airtight container for up to 6 days.

Makes 1 medium bowlful.

From The Cardamom Trail by Chetna Makan

Roasted Cauliflower and Chickpea Salad

1 head cauliflower
1 to 2 15-ounce can(s) chickpeas, rinsed and drained
2 tablespoons dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
Pinch of salt
Pinch of black pepper
About 4 cups spinach leaves (baby spinach, or chopped into bite-size pieces)
1/3 cup parsley, chopped

Heat oven to 400° F. 

Cut the cauliflower into small florets.  Place the cauliflower and chickpeas in a large baking dish and toss with 1 tablespoon olive oil and season with salt and pepper.  Roast for about 45 minutes, until cauliflower and chickpeas are nicely browned.

Meanwhile, whisk together the mustard, 2 tablespoons olive oil, vinegar, and pinches of salt and pepper.

Toss roasted cauliflower and chickpeas with spinach and dressing.  Add parsley and toss to combine.

Serves 4.

From TheWheatlessKitchen.com, with change

Lemon-Lime, Corn, and Jalapeno Relish

2 limes

1 lemon

1 cup fresh corn kernels (cut from 2 small ears)

4 jalapeño chilies, seeded, finely chopped (scant 1/2 cup)

1/2 cup extra-virgin olive oil

3/4 teaspoon (or more) coarse kosher salt

Use fine grater to remove zest from limes and lemon.  Place zest in medium bowl.  Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice.  Add to bowl with peel.  Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend.  Cover and chill at least 2 hours to allow flavors to blend.  Season to taste with more coarse salt, if desired.  (Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.)

Makes 1 1/2 cups.

From Bon Appetit via Epicurious

Homemade Tomato Ketchup

1 large red onion, peeled and roughly chopped

1/2 bulb fennel, trimmed and roughly chopped

1 stick celery, trimmed and roughly chopped

Olive oil

Thumb-sized piece fresh ginger, peeled and roughly chopped

2 cloves garlic, peeled and sliced

1/2 a fresh red chili, deseeded and finely chopped

Bunch fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

Sea salt

1 teaspoon freshly ground black pepper

2 pounds tomatoes, chopped

1/2 cup red wine vinegar

1/3 cup soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves.  Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often.  Add all the tomatoes and 1 1/2 cups of cold water.  Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender.  Push the sauce through a sieve twice, to make it smooth and shiny.  Put the sieved sauce into a clean pan and add the vinegar and the sugar.  Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup.  At this point, correct the seasoning to taste.

Makes 1 pint.

From Jamie at Home by Jamie Oliver, with very minor changes

Beet and Bean Burgers

3 large red beets (about 1 pound)

1/2 cup brown rice (not cooked)

1 medium yellow onion, diced small

1 tablespoon cider vinegar

1/4 cup old-fashioned rolled oats

2 (15.5-ounce) cans black beans

1/4 cup prunes, chopped into small pieces

1 tablespoon extra-virgin olive oil

2 to 3 teaspoons regular or smoked paprika, to taste

2 teaspoons brown mustard

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon dried thyme

1 large egg (optional)

Salt and pepper

First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Cook the rice while the beets roast:  Bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden, 10 to 12 minutes.  Add the cider vinegar, scraping the bottom of the pan.  Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mixture 2 hours, or up to 3 days, before using. 

Shape the burger mixture into patties.  Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding.  Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.

Makes about 6 burgers.

From TheKitchn.com, with minor changes

Recipe note:  Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

Bombay Chutney Sandwich

1 teaspoon chaat masala
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)

Mix together the chaat masala, chilli powder, and cumin.

Butter a slice of bread on one side.  Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices.  Top with a layer of cucumber.

Butter another slice of bread on both sides and spread chutney on one side.  Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread.  Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.

Butter a third slice of bread on one side and place butter-side down on top of the beet layer.  Cut off the crusts if you wish and cut the sandwich into halves or quarters.  Repeat to make another three sandwiches.

Serves 4.

From Spice at Home by Vivek Singh

Sev

Vegetable oil for deep-frying
2 cups gram (chick pea/garbanzo bean) flour
1/2 teaspoon ground black pepper
1 pinch asafoetida
1/2 to 1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Pour oil into a deep pan to a depth of one-third.  Heat the oil over medium heat.

Meanwhile, sieve the gram flour into a large bowl.  Add the black pepper, asafoetida, red chilli powder, turmeric, and salt; stir together until combined. Add 1 teaspoon of the hot cooking oil and mix well.

Add about 1/2 cup water, a little at a time, until it makes a soft and smooth dough.  Taste for salt and add more if required.

Fit a sev press with the attachment with the smallest holes and grease the entire inner surface with oil.  Fill the press with the prepared dough and close the lid tightly.  Hold the press over the pan of hot oil, turn the handle, and squeeze out thin strands into the oil.  As the strands are starting to fall into the oil, slowly move the press in a circular motion.  Deep fry both sides for about 2 minutes or until crisp and light brown.  Drain and remove from oil using a perforated spoon and transfer to plate lined with paper towels.  Repeat process for remaining dough. Lower the heat between batches, returning it to medium after strands are added to the oil.  

Alternatively, in the absence of a sev press, dough can be forced through the holes of a metal strainer using a spoon or spatula.

Let cool to room temperature before breaking into pieces.  Store in an airtight container for up to 2 weeks.

From Foodviva.com

Dainty Tea-Sandwich Bread

3/4 cup (170 grams) milk

1 cup (227 grams) lukewarm water

6 tablespoons (85 grams/3 ounces) butter

2 teaspoons salt

3 tablespoons (35 grams) sugar

1/3 cup (43 grams) nonfat dry milk

1/3 cup (64 grams) potato flour or heaping 3/4 cup (64 grams) potato flakes

3 cups (361 grams) unbleached all-purpose flour

1 1/2 cups (170 grams) white whole wheat flour

2 1/4 teaspoons instant yeast

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm.  

Makes 1 loaf.

From King Arthur Flour

Spinach Pooris

250 grams (9 ounces) spinach
500 ml (18 fluid ounces) boiling water
300 grams (10 1/2 ounces) chapatti flour (or 150 grams whole wheat flour and 150 grams unbleached all-purpose flour), plus extra for dusting
1 teaspoon salt
1/2 teaspoon chilli powder
Canola oil, for deep-frying

Put the washed spinach leaves in a large pan and pour in the measured boiling water.  Cover the pan with a lid and cook over medium heat for 4 minutes, THEN DRAIN THOROUGHLY.  Blend the spinach to a puree using a hand-held blender or food processor.

In a large bowl, mix the flour, salt, and chilli powder together.  Add the spinach puree and mix well, bringing the mixture together into a dough.  If the mixture will not bind, add 2-3 tablespoons water - the dough should be soft but not wet.  Knead it on a lightly floured surface for 2 minutes, then place it in a bowl, cover with clingfilm, and leave it to rest at room temperature for 30 minutes.  

Divide the dough into 18-20 portions and roll out each one into a 3-inch circle.

Pour oil into a tall saucepan to a depth of one-third.  Heat the oil over a medium heat until a breadcrumb sizzles and turns brown when dropped into it.  Once oil is hot, fry 1 poori at a time for 1 minute on each side until golden brown; spoon hot oil over the top of the poori immediately after dropping it into the oil to encourage it to puff up.  Drain on a plate lined with paper towels.  Serve hot.  The dough will keep, refrigerated, in an airtight container for up to 3 days.

Serves 4.

From The Cardamom Trail by Chetna Makan, with minor change

Sunchoke Podimas

2 1/4 pounds sunchokes (Jerusalem artichokes), unpeeled but thoroughly washed
1 tablespoon vegetable oil
10 fresh curry leaves
1 dried red chilli
3 teaspoons urad dal
1 teaspoon black mustard seeds
Pinch of asafoetida
1 green chilli, slit lengthwise and sliced
1 sweet or red onion, thinly sliced
3/4 inch piece of ginger, peeled and finely chopped
1 teaspoon ground turmeric
Salt
2 tablespoons chopped coriander
Juice of 1 lemon

Bring a pan of salted water to the boil.  Add the sunchokes and simmer for about 20-25 minutes, until they are tender.  Drain well and set aside.

When the sunchokes are cool enough to handle, peel them, crush them coarsely, then set aside.

Heat the vegetable oil in a large, heavy-based frying pan to smoking point and add the curry leaves, red chilli, dal, mustard seeds, and asafoetida.  When the seeds crackle and the curry leaves wilt, add the green chilli, onion, ginger, turmeric, and salt; stir on high heat for 2 minutes.  Add the mashed sunchokes, mix together and gently reheat.  Stir in the coriander and lemon juice.

Serves 4-6.

From Spice at Home by Vivek Singh

Cilantro and Mint Chutney

75-100 grams (2 3/4 ounces-3 1/2 ounces) fresh cilantro, leaves picked
75-100 grams (2 3/4 ounces-3 1/2 ounces) fresh mint, leaves picked
2-3 green chillies
Juice of 1 lime
1 teaspoon salt
1 teaspoon granulated sugar
3 tablespoons water

Put all the ingredients in a blender or food processor and blend to a smooth paste.  Serve straight away or keep chutney, refrigerated, in an airtight container for up to 5 days.

Makes 1 medium bowlful.

From The Cardamom Trail by Chetna Makan, with minor change

Cashew Nut and Paneer Koftas

225 grams (8 ounces) paneer
2 potatoes, boiled
100 grams (3 1/2 ounces) cashew nuts
75 grams (2 3/4 ounces) white bread (or panko)
50 grams (1 3/4 ounces) desiccated coconut
Handful of fresh coriander leaves, finely chopped
1-2 green chillies, finely chopped
1 1/2 teaspoons salt
Vegetable oil for deep-frying
Coriander and Mint Chutney

Grate the paneer and boiled potatoes into a large mixing bowl.

Using a food processor, finely grind the cashew nuts, then add the bread and blitz once more.  Mix the pulverized bread and ground nuts into the potato mixture with the desiccated coconut, coriander, chilli, and salt.  Combine the ingredients well and bring the mixture into a ball.  Divide this into bite-sized portions and shape into flattened balls, compressing them tightly.

Pour the vegetable oil into a tall saucepan to a depth of one-third.  Heat the oil over medium heat until a breadcrumb sizzles and turns brown when dropped into it.  Once it is hot, carefully drop some of the koftas into the oil and fry, in batches, for 2 minutes on each side until golden brown.  Drain on a plate lined with paper towels.  Serve hot with chutney.

The koftas will keep, refrigerated, in an airtight container for up to 3 days.  Reheat them in an oven heated to 350° F for 10-15 minutes before serving.

Serves 6-8.

From The Cardamom Trail by Chetna Makan