Monthly Archives: November 2012

Cherry Crumble

recipes oct 26 006

This is a recipe I found in Martha Stewart Magazine – Nov 2012.  The crumble can be eaten as a snack, breakfast bar or served as a dessert with ice cream or custard.

Bars can be stored in an airtight container at room temperature for up to 5 days.

Serves 12

Ingredients Filling

  • 4                cups fresh cherries
  • 3/4             cup sugar
  • 3/4             tsp cornstarch
  • 1/4             cup orange juice

Dough

  • 1                 cup butter
  • 2                 cups all purpose flour
  • 2                 tsp baking soda
  • 1                 tsp salt
  • 1/2              tsp ground cinnamon
  • 1-1/4           cups light brown sugar
  • 1                 large egg, lightly beaten
  • 1                 tsp vanilla essence
  • 2                 cups old fashioned rolled oats
  • 3/4              cup finely chopped toasted walnuts (3 oz)

Instructions Filling:

  1. In a food processor blend the cherries with the sugar until a coarse paste forms.
  2. In a medium saucepan bring the mix to a boil.
  3. Mix the cornstarch with the juice and add to the cherry mix, whisking to combine.
  4. Simmer over medium high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 5 minutes.
  5. Remove from the heat and cool completely.

Dough:

  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 inch baking pan. (You can spray it with Pam).
  3. Whisk together flour, baking soda, salt, and cinnamon.  (You can omit the salt if you are using salted butter)
  4. Add brown sugar and butter, and stir until well combined.
  5. Mix in egg and vanilla, then oats and walnuts.
  6. Press half the dough into the pan.
  7. Spread the filling evenly over the dough, then crumble remaining dough on top of filling.
  8. Bake until golden and cooked through, about 40 minutes.
  9. Let cool completely in pan on a wire rack, about 1 hour.
  10. Cut into  2 inch squares and serve.

Vedmi

A Gujarati delicacy, is made during festive occasions like Diwali, Weddings etc. The half moon shaped deep fried sweets  are stuffed with coconut.

Vedmi is also known as ghugra or singora.

This is a recipe given to me by my grandmother.  She made the best vedmi.

She would start making them after lunch and she would finish before tea time.  She would sit on a patlo (low wooden stool, used to sit on, when you had to sit on the floor) and make them.  She would get somebody to break the coconut and grate it on a coconut grater.  If you were experienced grating then it would take you  10 minutes to grate a coconut if you were a learner it would take you an hour.  The first layer of the coconut is sweet and moist so we would end up eating that and that bugged her.  She would then make the filling and cool it and then make them into vedmi.

Today we use the dried coconut to make it easier.

food pictures Nov 2012 028

vedmi 

 

 

 

perogie maker

 

vedmi 1   

vedmi folding

 

 

 

 








Filling

  • 2              tbsp butter

  • 2              tbsp crushed viriyari (aniseed)

  • 1              lb shredded coconut

  • 1              cup homo milk or evaporated milk

  • 1/2           tsp saffron

  •                 pinch yellow food coloring

  • 1/4           cup sugar

  • 1/4           tsp cardamom seeds crushed

  • 1              tbsp kas kas

  • 1/2           tsp saffron

  •  

Dough

  • 1/ 2           lb goor (jaggery)
  • 1               cup milk
  • 1/4            cup oil
  • 1               lb all purpose flour

Intructions

Filling:

  1. In a saucepan melt butter, add viriyari and stir fry for 1 minute.  Add the coconut and stir fry for about 5 min.
  2. Add the saffron and the food coloring  to the milk and microwave for 1 min.
  3. Add the milk to the coconut and cook on med heat for about 5 minutes.
  4. Add the sugar and cardamom seeds, nutmeg powder, sultans and cook for another 5 minutes till the sugar has melted and milk evaporated.
  5. Add Kas Kas and mix well.  The mixture should be thick.

Dough:-

  1. In a small saucepan heat the goor and milk on low heat till the milk is hot and goor melted.
  2. Sift the flour into a bowl and rub in the oil.  Add the goor mixture and make a soft dough using more milk if needed.
  3. Divide the dough into 22 equal balls. 
  4. Roll each dough into 5” circle.  Lightly brush the edges with water and place 1and half tablespoon of filling in the centre of the circle.
  5. Fold in half, gently press and seal the edges.
  6. Deep fry on med heat until golden brown.

If using a perogy maker divide dough into 4 parts, roll each part into 1/8 inch thick, cut circles with a round cutter and use the perogy maker to seal.  (Follow the instructions for the perogy maker)