Rachael Ray's Book of Ten: More Than 300 Recipes to Cook Every Day - Softcover

Ray, Rachael

Softcover

ISBN 10: 0307383202 ISBN 13: 9780307383204

Verlag: Clarkson Potter, 2009

Inhaltsangabe

The TV star and best-selling author shares a trove of all-new ideas and recipes for great meals that can be stretched from one meal to the next, like turning Monday's leftover tacos into a flavorful soup on Tuesday, in a book that also shows how to make kid-friendly healthy treats and transform crave-worthy hearty foods into healthier versions. Original.

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Über die Autorin bzw. den Autor

RACHAEL RAY is a best-selling cookbook author and the host of Food Network's popular 30-Minute Meals, Tasty Travels, and Rachael's Vacation as well as her syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable organization dedicated to helping parents and children develop a healthy relationship with food, and Rachael's Rescue, which funds programs that help animals in need. This is her sixteenth cookbook.

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Very Berry Crumble
 
I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.
 
4 Servings

Crumble Topping
3⁄4 cup sliced almonds, lightly crushed
1⁄3 cup quick-cooking oats
2 teaspoons sugar
Hefty pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons butter, softened, plus more for greasing ramekins

Filling
1 10-ounce bag frozen raspberries, thawed
1 10-ounce bag frozen blueberries, thawed
1 tablespoon sugar
1 tablespoon cornstarch
 
Preheat the oven to 375°F.
 
Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.
 
To make the topping, in a bowl combine the almonds, oats, sugar, and spices. Add the butter, and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.
 
To make the filling, put the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth and the starch dissolves. Gently fold the berries back into their juices, and divide the mixture among the greased ramekins. Top each filled dish with one fourth of the crumble topping and place on the baking sheet. Bake until bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.

Details zur Ausgabe

• Verlag: Clarkson Potter
• Erscheinungsdatum: 2009
• Sprache: Englisch
• ISBN 10: 0307383202
• ISBN 13: 9780307383204
• Einband: Taschenbuch
• Anzahl der Seiten: 384
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: QE GmbH & Co. KG; info@averdo.de; ; Martinistraße 3; Osnabrück; Deutschland