Description:

This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. The easy-to-make pastry bakes up moist and crumbly, with a texture that's like a cross between a biscuit and a cake.

Ingredients:

For pastry
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla

For filling
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice

Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder

Directions:

Make pastry:
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 375°F.

Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Tip: they recommend always using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. Manufacturers suggest reducing the oven temperature by 25 degrees when using dark pans.

Description:

This is a new take on the medieval English posset of sweetened, lightly curdled milk. This modern version is cream and sugar acidulated with lemon or lime juice. Serve in Chinese tea cups, ramekins or espresso cups as a dessert, or use as you would a lemon curd.

Ingredients:

450ml double cream
100g golden caster sugar
Juice of 2 small lemons

For the lemon crunch
8 sugar cubes
1 tsp finely grated lemon zest

Directions:
1. Put the cream, sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 x 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.
2. Make the lemon crunch. Crush the sugar and mix together with the lemon zest. Sprinkle over the top of each posset to serve.

(source: delicious)

Description:

Indulge in a Mexican fiesta of lush tomatoes, sharp chillies and heady tequila with this dramatic drink.

Ingredients:

450g ripe tomatoes
1 small onion, finely chopped
2 large fresh red or green chillies, such as serrano or jalapeño, deseeded and finely chopped
120ml freshly squeezed orange juice
Juice of 3 limes, plus extra lime wedges to serve
½ tsp caster sugar
8 small shots golden or aged tequila
Ice cubes and coriander, to serve

Directions:

1. With a sharp knife, cut a cross on the base of each tomato.
Put the tomatoes into a heatproof bowl and pour over boiling water to cover.
Leave for 2-3 minutes, then lift out the tomatoes with a slotted spoon and plunge into a bowl of cold water.
Peel off and discard the tomato skins.
Cut the tomatoes in half and scoop out and discard the seeds.
2. Chop the tomatoes and put into a food processor.
Add the onion, chillies, orange juice, lime juice, sugar and a pinch of salt.
Whizz until very smooth.
3. Pour into a large jug and add the tequila shots.
Stir well to mix.
Chill for about 1 hour, then add some ice cubes and a few lime wedges, and decorate with coriander sprigs.
Serve with guacamole and tortillas.

(source: delicious)

Ingredients:

Olive oil
6 slices pancetta, cut into wide strips
2 slices good-quality ham, torn into pieces
500g potatoes, cubed
Splash of white wine vinegar
2 very fresh eggs
Large handful of watercress
1 red apple, very finely sliced
Squeeze of lemon juice

Directions:

1. Heat a wide frying pan and add a splash of oil.
Fry the pancetta, ham and potatoes together for 10-12 minutes,
tossing occasionally until the potatoes are cooked, golden and crisp.
Divide between 2 plates.
2. Meanwhile, bring a wide saucepan of water to the boil and add a splash of white wine vinegar.
Poach 2 eggs gently in the water for a couple of minutes, until softly set.
Remove and place one on each plate of ham and potatoes.
3. Toss the watercress and sliced apple together and
dress with a pinch of salt and pepper, a squeeze of lemon juice and a splash of olive oil.
Top the poached eggs with a little pile of salad and serve.

(source: delicious)

Description:

You could try using thick slices of fruit bread instead of the brioche.

Ingredients:

2 eggs
1 tsp vanilla extract
2 tbsp single cream
30g unsalted butter
4 thick slices brioche (cut from a brioche loaf)
Crème fraîche, to serve
1 ripe banana, sliced
Maple syrup, to drizzle
Ground cinnamon, to dust

Directions:

1. Preheat the oven to its lowest setting.
In a shallow dish, beat the eggs with the vanilla and cream.
Heat the butter in a large non-stick frying pan over a medium heat.
When the butter is sizzling, dip 2 brioche slices into the egg mixture, letting the excess drip off.
Place in the hot pan and cook for 2 minutes each side, until golden.
Set aside on a plate and pop in the oven to keep warm.
Cook the rest of the brioche as before.
2. Stack 2 slices of French toast on 2 plates.
Top with a dollop of crème fraîche and banana slices.
Drizzle with maple syrup and lightly dust with cinnamon to serve.

(source: delicious)

Description:

This veggie curry is an easy way to help you reach your five portions of fruit and veg a day, and if you or members of your family are reluctant vegetable eaters, this is a great way to make them more appetising. The spinach is rich in folate, which helps to keep the heart healthy. Tomatoes, particularly the canned variety, are rich in the phytochemical lycopene, which can help prevent certain types of cancer. The whole dish is low in fat and calories, making it a great choice for anyone watching their weight.

Ingredients:

1 tbsp sunflower oil
1 onion, cut into thin wedges
2 tbsp mild curry paste
400g can cherry tomatoes in tomato juice (we like La Belinda from Sainsbury’s), or use a regular can of chopped tomatoes
600g cauliflower, cut into small florets
150g baby spinach leaves, washed
3 tbsp chopped fresh coriander, plus extra leaves to serve

Directions:

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the curry paste and stir into the onions for 1 minute, then add the tomatoes, cauliflower and 200ml hot water. Bring to the boil, then reduce the heat to low, cover, and simmer for 10 minutes, or until the cauliflower is tender. Remove from the heat and season to taste with salt and black pepper.
2. Add the spinach and chopped coriander to the pan, then stir through until the spinach is just wilted. Divide between plates and top with the extra coriander leaves and a dollop of yogurt, if you like. Serve with basmati rice or naan bread.

(source: delicious)

Description:

An American-style dessert, halfway between a crumble and a pie.

Ingredients:

500g pears, peeled, cored and cut into wedges
400g blackberries
200g golden caster sugar
½ tsp cinnamon
1 tbsp cornflour
175g self-raising flour
75g chilled unsalted butter, cubed
125ml buttermilk or wholemilk natural yogurt

Directions:

1. Preheat the oven to 200°C/fan180°C/gas 6.
Pile the pears and blackberries into an ovenproof dish about 26 x 18cm.
Sprinkle over 50g sugar, the cinnamon and the cornflour.
Gently stir together to mix.
2. Put the flour in a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form.
Add the buttermilk and whizz briefly until a squidgy dough forms.
3. Scatter clumps of the dough over the fruit – don’t cover completely.
Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.
Gorgeous hot with cream.

(source: delicious)

Description:

I suggest you go read how Melissa's dad picks watermelons (see link below)

Ingredients:

about 1/2 medium-sized watermelon, flesh cubed or cut into slices and seeds removed
8oz/200g good-quality feta, crumbled
1/3 cup pine nuts, toasted
handful fresh basil leaves, torn into pieces
a few spoonfuls of extra-virgin olive oil
freshly-ground black pepper

Directions:

Combine the watermelon, feta, pine nuts and basil leaves in a large bowl or platter. Drizzle with some extra-virgin olive oil and sprinkle with pepper. Eat immediately.

(source: The Traveler's Lunchbox)

Ingredients:

500g (a little over 1 lb.) of the best ricotta you can find
2/3 cup (175ml) milk
1 cup (250ml) heavy whipping cream
1 teaspoon finely grated lemon zest
pinch salt
1/3 cup (90ml) honey
powdered sugar, to taste (sifted)

Directions:

Beat the ricotta, milk, honey, salt and lemon zest together until light and smooth.
Beat the cream with two or three tablespoons of powdered sugar in a chilled bowl until soft peaks form.
Fold into the ricotta mixture.
Taste for sweetness: keeping in mind that when frozen the sweetness will be a little muted.
Stir in either more honey (if you want that flavor more pronounced), or more powdered sugar.
Pour into a freezer-safe container with a lid.
Freeze until solid (at least 6 hours), removing the mixture every hour or so to beat it a bit and break up the ice crystals.
Or, if you are one of the lucky ones, churn it in your ice cream maker.
This is really nice with cakes, or with fruit, or with other ice creams, or with a big bowl and a spoon...

(source: The Traveler's Lunchbox)

Ingredients:

For the crust:
2 3/4 cups/350g all-purpose flour
1/2 cup/75g powdered sugar, unsifted
1 stick/125g unsalted butter, cold
pinch salt
2 eggs

For the caramel:
3 tablespoons/50g glucose or corn syrup
1 1/2 cups/275g superfine/caster sugar
2/3 cup/150ml double or heavy cream
3/4 - 1 teaspoon (level) rock salt or coarse sea salt
2 tablespoons/25g unsalted butter, diced

For the ganache:
1 1/2 cups/350ml double or heavy cream
4 tablespoons honey (I used a little more)
10 oz/300g bittersweet chocolate, chopped
1 stick/125g unsalted butter, diced

Directions:

For the crust, sift together the flour, powdered sugar and salt and cut the butter into chunks. Place in a food processor and process, adding the eggs at the end, until a dough has formed. Roll out the dough into a circle and fit into an 11-inch (29cm) removable bottom tart pan. Chill for at least half an hour. Preheat the oven to 350F/180C. Blind-bake the crust by lining it with baking parchment, filling it with baking beans and baking for about 15-20 minutes. Remove the beans and paper and continue to cook the case for a further 10 minutes or until it is a light golden color. Remove from the oven and leave to cool.

To make the caramel, pour the glucose syrup into a large saucepan and bring it to a boil. Gradually add the sugar, stir and continue to cook until the sugar has started to caramelize and turn golden brown. At the same time, in a separate saucepan, bring the cream and salt to a boil. Remove the caramel from the heat and very carefully add the cream - be careful as the mixture can rise rapidly in the pan. Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter, and stir again until smooth. Pour into the cooled crust and refrigerate for 15 minutes.

To make the ganache, bring the cream and honey just to a boil and pour over the chopped chocolate. Let it sit for a minute or two then stir until everything is smooth. Add more honey if it is too bitter. Once the mixture has cooled a little add the butter and stir gently until the mixture is smooth. Pour in an even layer on top of the cooled caramel, return to the refrigerator, and chill for 4-6 hours before eating.

(source: The Traveler's Lunchbox)

Description:
Quartet of Espresso Gelées with Curry, Lavender, Star Anise and Fennel

Ingredients:

For the Coffee Gelée:
1 cup freshly-brewed espresso
1 cup boiling water
1/4 cup cold water
1/2 cup sugar
1/4 cup brandy or other liquor (optional)
2 teaspoons powdered gelatin

For the Spiced Cream:
2 cups heavy cream
1/4 cup sugar or mild honey
1/8 teaspoon curry powder
1 teaspoon dried lavender
1 star anise
1 teaspoon fennel seeds

Directions:
Soften the gelatin in 1/4 cup cold water for 1 minute. Combine with the espresso, boiling water and sugar in a large bowl and stir until the sugar and gelatin have both dissolved. If things have cooled too much by this point for this to happen, heat it gently in a saucepan until there are no granules left. Add the brandy (if using), and do one of two things: either spoon the mixture into individual cups or bowls, or else keep it all in one bowl, and then put it in the fridge to chill for several hours.

In the meantime, using a clean coffee grinder grind the lavender, star anise and fennel separately. Reserve.

When the gelées have set, whip the cream with the sugar or honey. Separate the cream into four bowls; into each portion fold in one of the reserved spices. If you've chilled the gelée in one bowl, spoon it out now into individual cups or bowls. Top each portion of gelee with one spoonful of each of the differently-spiced creams. Or you could serve four communal bowls contianing the gelee and different creams, and let people help themselves to the flavors they like.

(source: The Traveler's Lunchbox)

Description:

(thanks to chimichurri for finding this recipe)

Ingredients:

Campari
Lime wedges
2 teaspoons cane sugar
Crushed ice

Directions:

Press lime wedges and cane sugar in the glass.
Cover with crushed ice.
Fill with Campari and stir well.

Description:

The caipirinha is a perfect summer cocktail - full flavored Brazilian sugarcane rum (cachaça), cut by zesty lime and sweet sugar. This version uses muddled jalapeño. At first sip, you get sweetness and light, but then a warming rush of the chili pepper comes in like a burst of tropical sun.

Ingredients:

1/2-3/4 lime, quartered
1/2 fresh jalapeno, seeded
1 tablespoon sugar
3 ounces cachaça

Directions:

In a highball glass, muddle the jalapeño pepper with the sugar and lime.
The jalapeño seeds may be added back in to taste, but will make the cocktail hotter.
Fill the glass with ice, then fill the glass with cachaça, and stir up from the bottom or shake to mix.
Here's how you "muddle" ingredients for a cocktail:.
Place ingredients into an old fashioned glass, small bowl or mixing glass.
If using the glass, wrap a towel around it, in case it breaks.
Using a wooden muddler or back of a spoon, crush ingredients against the sides and bottom.
Mix so all ingredients are well married.
Prepare your cocktail.
Tips:
A mortar and pestle may be used when making a lot of drinks.
Always use the freshest ingredients.
Wood will not scratch your glass.

Description:

A Caipirinha is a Brazilian cocktail made from Cachaça, limes, sugar, and ice. Cachaça is sometimes replaced by vodka (Caipiroska, Caipirovka, Caipivodka) or white rum (Caipirissima). Sake caipirinhas are also made. In modern restaurants and bars you can find other caipirinha flavors that use strawberry and other typical fruits such as 'Maracujá' (Passion Fruit).

Cachaça is Brazilian liquor made from distilled sugar cane juice. While rum is distilled from molasses, cachaça is distilled directly from the juice of the unrefined sugar cane. Before distillation, the juice ferments in a wood or copper container for three weeks, and is then boiled down three times to a concentrate. Cachaça is always distilled in such a way that the scent of sugar cane and inimitable flavor typical of rum are retained.

Ingredients:

1 lime
white cane sugar
Cachaça
crushed ice

Directions:

Cut the lime into eight segments and squeeze them in a glass using the pestle.
Add white cane sugar and stir briskly.
Then fill glass to brim with crushed ice and douse with Cachaça.
Caiprinha is traditionally served with two straws.