Slender and bright #pink , #Yorkshire Forced #Rhubarb is now in all stores! This elegant #British#speciality is ‘forced’ in the famously dark growing sheds of Yorkshire’s rhubarb triangle. The process safeguards the rhubarb’s striking colour and bright flavour - why not try it in our #traybake#recipe ? Ingredients: For the filling
100g plain flour, plus 1 extra tablespoon
1/2tsp baking powder
300g rhubarb, cut into 1cm slices
2tbsp light soft brown sugar
125g unsalted butter, softened
100g caster sugar
2 large free range eggs
1tsp vanilla extract
For the topping
75g unsalted butter, softened
75g plain flour
125g soft brown sugar
50g walnuts or hazelnuts, roughly chopped
50g large rolled oats
1 Preheat the oven to 200°C / fan 180°C / gas mark 6. Line a rectangular shallow baking tin (we used 20cmx30cm) with baking parchment.
2 For the crumble topping place the butter, flour and sugar in a bowl then using a fork mash it all together until you have large, coarse crumbs. Mix in the walnuts or hazelnuts and oats. Set aside in the fridge to chill.
3 To prepare the rhubarb, place it into a bowl with the tablespoon of plain flour and the soft brown sugar then toss together well.
4 For the base, place the flour in a bowl and mix in the baking powder and a pinch of salt.
5 Place the softened butter in a bowl, add the sugar and mix together with a whisk until light and fluffy. Add the eggs one at a time followed by the vanilla. Fold in the flour mixture, spoon into the prepared tin and bake for 15 minutes.
6 Remove from the oven, cover with half the crumble mixture then the rhubarb and finally the remaining crumble on top. Bake for a further 45 minutes until firm to the touch with a soft cooked sponge base and a really crunchy crumble topping. #seasonal#fruit#baking#bake#sweettreat
Tarator - Turkish Food 😋
We find it an interesting alternative to the multitude of other yogurt-based Turkish meze recipes, such as “cacık”, because the carrots are sautéed; once they’re added to the yogurt, the new flavor is not dissimilar to home made mayonnaise.
Here is how to do it at home
500 g Greek Yogurt
5 Medium size Carrots
2 Cloves of Garlic
Optional: Some recipes recommend adding dill to this dish but we find it a really overpowering herb so guess what we added instead…a sprinkling of chili powder, of course. Or you can add ground paprika instead.
Peel the carrots
In a pan put some olive oil and add in carrots,
in two minutes add some salt in order to saute them.
As the carrots begin to soften (changing their color into a light orange), remove them from the heat and allow them to cool down for 5 minutes.
Add in finely chopped carrots in Greek Yogurt
Add in dill/chili powder/ground paprika and salt (as your taste)
Put carrots and yogurt mixture together and stir until creamy.
You are done! AFiYET OLSUN!