Recipes--Raspberry Bars, Lamb Curry Snack/Meal
Two recipes, by request. Both stolen and/or adapted from various magazines we subscribe to. :)
For solaris_eclipse:
Ingredients
13 oz butter, unsalted, room temperature
1 2/3 cup granulated sugar
2 large eggs
3 1/2 cups flour
2 cups nice quality raspberry preserves
Extra butter for pan
Optional: 7 oz hazelnuts, toasted
Directions
Heat oven to 350 F, butter 9 x 13 inch baking pan. In a large mixing bowl cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Add flour and lightly mix together. If using nuts, add and again lightly mix.
Put 2/3 of mixture into buttered pan; spread (not too thickly) with raspberry preserves. Crumble rest of dough on top. Bake about 1 hour or until top is lightly browned. Cool, then cut into 1 1/2 inch squares.
And for akaibara:
Ingredients
1/4 cup apricot preserves
6 ounces ground lamb
1 medium onion, chopped
1/4 cup shredded carrot
2 cloves garlic, minced
2 teaspoons curry powder (more to taste)
1 teaspoon grated fresh ginger
If serving as an appetizer on crisps, you'll also want:
2 whole wheat pita bread rounds (or you can substitute Holland rusks or something else crispy)
4 teaspoons olive oil
1/4 teaspoon paprika
Directions
In a large skillet, cook lamb, onion, carrot, and garlic until lamb is no longer pink and veggies are tender. Drain. Stir in curry powder and ginger; cook five minutes more. Remove from heat; stir in apricot preserves.
If serving as an appetizer on crisps:
1. Preheat oven to 350 F, cut up pitas and put on baking sheet.
2. Mix olive oil and paprika, brush over pitas, bake 12 to 15 minutes or until crispy. Cool, then spoon everything onto crisps and serve hot.
For solaris_eclipse:
Ingredients
13 oz butter, unsalted, room temperature
1 2/3 cup granulated sugar
2 large eggs
3 1/2 cups flour
2 cups nice quality raspberry preserves
Extra butter for pan
Optional: 7 oz hazelnuts, toasted
Directions
Heat oven to 350 F, butter 9 x 13 inch baking pan. In a large mixing bowl cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Add flour and lightly mix together. If using nuts, add and again lightly mix.
Put 2/3 of mixture into buttered pan; spread (not too thickly) with raspberry preserves. Crumble rest of dough on top. Bake about 1 hour or until top is lightly browned. Cool, then cut into 1 1/2 inch squares.
And for akaibara:
Ingredients
1/4 cup apricot preserves
6 ounces ground lamb
1 medium onion, chopped
1/4 cup shredded carrot
2 cloves garlic, minced
2 teaspoons curry powder (more to taste)
1 teaspoon grated fresh ginger
If serving as an appetizer on crisps, you'll also want:
2 whole wheat pita bread rounds (or you can substitute Holland rusks or something else crispy)
4 teaspoons olive oil
1/4 teaspoon paprika
Directions
In a large skillet, cook lamb, onion, carrot, and garlic until lamb is no longer pink and veggies are tender. Drain. Stir in curry powder and ginger; cook five minutes more. Remove from heat; stir in apricot preserves.
If serving as an appetizer on crisps:
1. Preheat oven to 350 F, cut up pitas and put on baking sheet.
2. Mix olive oil and paprika, brush over pitas, bake 12 to 15 minutes or until crispy. Cool, then spoon everything onto crisps and serve hot.