The White Ramekins

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Gluten Free Peach Crumble

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Gluten Free Peach Crumble

With little time to cook or bake at home and work getting increasingly demanding, I am getting to spend less time in kitchen these days. That is why, you hadn’t seen an overly involving or rather too-many-steps recipe up here in recent times. And I am trying to be more efficient the other way. The recipes which are just about bunging in things together quickly to deliver faster and tastier results have been my companion lately.

Gluten Free Peach Crumble

Like the last one, I wrote about my favorite savory egg breakfast these days, Shakshuka. A super easy and quick recipe yet nonetheless delicious. Stone fruits have nearly diminished now, with probably last of the crops on the shelves. I am missing cherries badly, though plums and peaches have still been around. This time again, talking about the breakfast, I made this rather healthier version of gluten free peach crumble.

Gluten Free Peach Crumble Gluten Free Peach Crumble

The peaches I had at hand were slightly over ripened, just perfect to be thrown into a crumble or crisp.  I let them macerate in dark brown sugar and a squeeze of a lime, which helped bring out all the peachy flavors out of the fruit. For the crumble topping, I just pulsed some whole almonds (with skin on) in food processor with a dash of cold butter and jumbo rolled oats. 

Gluten Free Peach Crumble Gluten Free Peach Crumble 6

It made a super crispy and nutty crumble topping, a perfect pair to those mushy and fragrant peaches. I had some in breakfast alongside a glass of milk. And the rest of it with a big scoop of vanilla ice cream made a perfect and rather reduced-guilt dessert. 

Gluten Free Peach Crumble Gluten Free Peach Crumble

Gluten Free Peach Crumble
A gluten free peach crumble with goodness of fresh peaches, oats and almonds.
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For filling
  1. 6-8 medium size peaches {destoned, sliced into 8}
  2. 2 tbsp lemon juice
  3. 1 tbsp cornflour
  4. 2 tbsp dark brown sugar
For topping
  1. 1/2 cup rolled oats
  2. 1/2 cup whole almonds
  3. 75 gm cold unsalted butter (cut into cubes)
  4. 1/3 cup dark brown sugar
  5. 1 tsp vanilla powder
Instructions
  1. Preheat oven at 180 degree C.
  2. For the filling, toss all the ingredients together in a bowl and let them rest for 10 minutes.
  3. For the topping, pulse all the ingredients together in a food processor 4-5 times, until mixture resembles coarse sand.
  4. Place the topping in freezer for 10 minutes.
  5. In a pie dish, arrange the peaches with flesh side facing the pan. Scatter the topping over peaches to cover them completely.
  6. Place on the baking sheet in preheated oven and bake for 25-30 minutes. Take out of oven and let stand at room temperature for 10-15 minutes, before serving.
The White Ramekins http://thewhiteramekins.com/

Shakshuka

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shakshuka

Eggs are my favorite go to breakfast option. I love eggs in breakfast in any form. Scrambled, omelettes, french toasts, sunny side up, poached or even plain jane boiled eggs with toasts, truly any form you could think of them. But there is one more preparation of eggs which is rather more exciting than any other preparation. Shakshuka, which has eggs poached in spicy tomato gravy is a revelation for us all egg lovers.

shakshuka

Eggs are softly cooked in a fiery spicy tomato sauce in a skillet sometimes on a stove top or sometimes in oven. The silky smooth texture of poached eggs leaves you wanting for more. And the spicy richly thick tomato gravy is amazing to dunk in your healthy loaf of multigrain bread. Though the origin of this wonderful luscious egg breakfast is somewhat unsure, it is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines.

shakshuka

Despite whoever claims to have invented the recipe, and however big fights would have been fought over it’s origin, it deserves to be my most loved eggs recipe. I somehow can relate to the beautiful flavors it has to offer. The spice route connects me well to this simple yet heart winning egg dish. 

shakshuka

Good thing is you can play with the ingredients too, as long as you keep the basics intact, whole eggs poaching in rich tomato gravy. The dish is really forgiving and gives you the liberty of utilizing all those leftover vegetables you have stocked up in your fridge. It’s one humble dish to be enjoyed with your family and friends, so don’t make this in small proportions. Trust me, you’d gonna love this!

 shakshuka

 

Shakshuka
Shakshuka, eggs softly poached in a thick spicy tomato gravy.
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Ingredients
  1. 2 tbsp olive oil
  2. 1 medium onion, peeled and diced
  3. 4 cloves garlic, peeled and thinly sliced
  4. 1/2 – 1 chili pepper (or to taste), deseeded and finely minced
  5. 1 1/2 tsp salt
  6. 1 tsp freshly ground black pepper
  7. 1 tsp paprika
  8. 1 tsp caraway seeds
  9. 1 tsp cumin seeds
  10. 1 tsp coriander seeds
  11. 1/2 tsp turmeric powder
  12. 1 kg ripe tomatoes
  13. 1 medium red bell pepper, sliced thinly
  14. 1 medium yellow bell pepper, sliced thinly
  15. 1 tsp red wine vinegar
  16. 100 gm feta cheese, cut in bite-sized cubes
  17. 4 to 6 eggs
Instructions
  1. Bring a large pot of water to a boil. Meanwhile, hull the stems from your tomatoes and slice a shallow "X" in the bottom. Fill a bowl with ice and water and set it next to the stove.
  2. Drop tomatoes into the boiling water. Poach them for around 2 minutes and then transfer them into the iced water. Once cooled, transfer the tomatoes to a cutting board. Use your fingers or a paring knife to peel back the tomato skins.
  3. Puree half of the tomatoes in a blender and chop remaining half of the tomatoes. Mix both and keep aside.
  4. In a skillet, heat the olive oil. Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chili pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly, to release their fragrance.
  5. Add the red and yellow bell peppers and cook for 2 minutes.
  6. Add the tomatoes and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened.
  7. Turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
  8. Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  9. Serve with lots of crusty bread.
Adapted from My Paris Kitchen
Adapted from My Paris Kitchen
The White Ramekins http://thewhiteramekins.com/
   

Roasted Red Pepper & Egg Galette

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Roasted Red Bell Pepper & Egg Galette

Days have become relatively warmer, though nights are still chilly, marked with cool wind blow at some days. We are welcoming Spring here with all open arms. It’s a relief from dreary cold winter days and feels refreshing and back to life. Red colorful and juicy strawberries are back in season. And we’ve started eating them a lot.

Roasted Red Bell Pepper & Egg Galette

The color red doesn’t stop there, rather it excites us in another form. Lovely, vibrant, juicy and wonderfully colorful  red pepper have flooded the vegetable carts and shelves in market. I am completely smitten off, both with their vibrant red color and the amazing sweet flavor.

Roasted Red Bell Pepper & Egg Galette

And they roast so well. I personally like them roasted, and so Muhummara (roasted red bell pepper and walnut dip) has become my favorite party dip alongside bowls of olive oil covered hummus. Roasting the red pepper had been playing on my mind, but I wanted to try out something new this time besides bunging them into chips and dips platter.

Roasted Red Bell Pepper & Egg Galette

So while I was flipping through the amazingly colorful and refreshing recipes from Ottolenghi’s Jerusalem, I straight away fell into love with these beautiful little treats. Ottolenghi is a genius when it comes to tossing fresh ingredients to make highly colorful treats, appetizing both to eyes and to the taste buds. The contrast of the red peppers and the egg yolk make these pastries stunningly beautiful. And they nonetheless taste brilliant. As a suggested alternative by Ottolenghi, I made two of the galettes with  crumbled feta, reolacing eggs. And both tasted brilliant. We had them in Sunday brunch, we simply loved them.

Roasted Red Bell Pepper & Egg GaletteRoasted Red Bell Pepper & Egg Galette

Ingredients

4 medium red peppers {halved, deseeded and cut into thin strips}
3 small red onions {halved and cut into small wedges}
4 thyme sprigs
1 tsp ground cumin
1 tsp ground coriander
6 tbsp olive oil
1 1/2 tbsp parsley leaves
1 1/2 tbsp coriander leaves
250 gm puff pastry
30 gm sour cream
4 eggs, plus 1 lightly beaten egg
salt and black pepper

Directions

  1. Preheat the oven to 190 degree C. In a large bowl, mix peppers and onions with thyme leaves, ground spices, olive oil and a good pinch of salt. Spread out in a roasting tray and roast for 55 minutes, stirring couple of times during cooking.
  2. Remove from oven and stir in the fresh herbs. Adjust the seasoning and set aside. Turn the oven to 200 degree C.
  3. On a lightly floured surface, roll out the puff pastry to about 5 mm and cut out  four 15 x 15 cm squares. Prick all over the squares and place them on a baking sheet lined with parchment paper. Leave to rest in fridge for at least 30 minutes.
  4. Remove the pastry from fridge and brush the top and sides with beaten egg. Using the back of a spoon spread half a tbsp sour cream over the pastry, leaving 0.5 cm border around the edges. Arrange the pepper and onion mixture on top of the sour cream, leaving the edges clean to rise and making a well in the center.
  5. Bake the galettes for 15 minutes. Take the baking sheet out of the oven and carefully crack an egg into the well in the center of each pastry. Return to the oven and cook for another 7-8 minutes, until the eggs are set.
  6. Sprinkle with cracked pepper, remaining herbs and drizzle with olive oil and serve hot.