crunch

Absolutely delicious recipe for Orange Crunch Muffins. Super simple using every day ingredients with a lovely crunchy orange sugar syrup topping.

Orange Crunch Muffins

Cups Self Raising Flour, 270 grams

Cup White Sugar, 205 grams

Oranges, Zested

Butter, melted

Cup Milk, 250 mls

Eggs,

Orange

Preheat the oven to 200C Bake

Prepare a 12 hole muffin tin by greasing...

Prepare a 12 hole muffin tin by greasing well or generously spraying with cooking spray and set aside

In a large bowl add the flour, sugar...

In a large bowl add the flour, sugar and orange zest, combine and set aside.

Melt the butter in the microwave, covered, until...

Melt the butter in the microwave, covered, until completely melted

Add to this the milk and eggs and...

Add to this the milk and eggs and whisk together well

Make a well in the middle of the...

Make a well in the middle of the dry ingredients and pour in the wet ingredients

Gently combine the muffin mixture until no flour...

Gently combine the muffin mixture until no flour remains, careful not to overmix

Spoon large spoonfuls of mixture into the prepared...

Spoon large spoonfuls of mixture into the prepared muffin tin, until 3/4 full

Bake for 15 minutes, or until lightly golden...

Bake for 15 minutes, or until lightly golden brown and they spring back to the touch.

Remove from the oven and allow to sit...

Remove from the oven and allow to sit for 5 minutes

While muffins are sitting, juice the orange, and...

While muffins are sitting, juice the orange, and add this strained juice to the second measure of sugar. Stir well but careful the sugar does not dissolve.

Carefully as they will still be hot, turn...

Carefully as they will still be hot, turn each muffin, or run a knife around them if you get resistance, and remove from the muffin tin and place on a wire rack.

With a pastry brush spread each muffin liberally...

With a pastry brush spread each muffin liberally with both sugar and juice, covering the entire top, you can do this process twice per muffin

Allow the muffins to cool before storing in...

Allow the muffins to cool before storing in an airtight container.

Will keep for at least 3 days.

Enjoy!

Slow-roasted lamb shoulder

kgs Lamb shoulder, alpine merino (oyster blade cut) (Main)

Onions,

Lemons,

Capers,

80 g Anchovies, (Ortiz brand), drained and chopped

Rosemary

Dry white wine

Tbsp Redcurrant jelly

Tbsp Olive oil, light flavoured

kg Agria potato

Salt and black pepper

Tbsp Butter

Preheat the oven to 150C. Place the lamb shoulder in a solid roasting pan. Combine the chopped onion, lemon wedges, anchovies, capers and rosemary leaves in a small bowl, mixing together well. Spread the mixture over the lamb.

Brown the meat on the stove top before tipping the wine into the dish. Cover with tin foil, sealing the edges of the pan so the meat remains moist, and place in the preheated oven. Roast for 2½ hours, basting once after the first hour. (You can add parboiled potatoes to the pan after the first hour if you wish, or roast them separately – see the following recipe for crunchy golden potatoes.)

Once roasted, the lamb will have shrunk from the bone and will be very tender.

Remove it from the pan and place it on an oven-proof serving dish. Cover lightly with foil and return to the oven while you make the gravy.

Place the roasting pan with the juice and flavouring residue on the stove top. Add the redcurrant jelly, stirring well as the liquid bubbles, and reduce. Add another cup of wine if needed.

Season to taste, although the anchovies should provide plenty of salty flavours.

To serve, carve into neat chunks or slices and spoon over a little gravy. Accompany with Mother's carrots, seasonal steamed green vegetables and crunchy roast potatoes.

Pre-heat the oven to 180C. Peel the potatoes and cut into large even chunks. Place in a large saucepan of salted water and bring to a boil. Simmer for about 10-12 minutes and drain well.

Score the potatoes on each side with a fork.

Heat the oil and butter in a roasting pan on the stove top until the butter has just melted. Remove from the heat and toss in the potatoes.

Carefully turn them in the oil and melted butter so all sides of each piece are coated. Generously sprinkle with salt and freshly ground black pepper. Roast in the oven for 1½ hours, checking occasionally and turning if necessary.

When the potatoes are golden and crunchy, serve at once.

Ginger soy salmon on noodles

Runny honey

Tamari

Tbsp Fresh ginger, grated

Tbsp Mirin

Water

Salmon, approx. 150 grams each (Main)

Bok choy

Edamame beans

Noodles,

Tbsp Seaweed, dried, optional

Tbsp Chopped chives, optional

Combine the honey, tamari, ginger, mirin and water in a bowl. Place the salmon in a flattish dish and pour over the honey mixture. Let it marinate for at least 20 minutes, turning once.

Shake off the excess marinade and bake the salmon for 15 minutes or till done to your liking, depending on the thickness.

While the salmon cooks, heat the marinade in a pot, adding another cup of water. Cook the bok choy and edamame.

To serve place some noodles in a bowl, top with greens and salmon. Spoon over the liquid. Garnish with seaweed and chopped chives.

Herb potato salad

500 g Waxy potatoes, halved

Tbsp Creme fraiche

tsp Wholegrain mustard

Lemon juice

Lemon

Salt &

Gherkins, finely diced

Tbsp Capers

Red onion, small, finely sliced

Tbsp

Boil the potatoes in lightly salted water until tender, drain.

Whisk together the crème fraiche, mustard, juice and zest.

Add the gherkins, capers and onion then fold through the herbs.

Classic, Southern quick, easy Louisiana crunch cake recipe, homemade with simple ingredients and cake mix. Soft, moist yellow cake with glaze &amp; coconut.

Louisiana Crunch Cake With Cake Mix

Eggs (Large)

Butter (Unsalted, Melted)

Milk (Whole)

Yellow cake mix

tbsp Coconut (Shredded, Sweetened

tbsp Desiccated coconut (Sweetened

Butter (For greasing pan)

Powdered sugar

tbsp Butter (Unsalted, Melted)

tbsp Milk (Or heavy cream)

tsp Vanilla extract

Lemon extract

In a large mixing bowl, add eggs, butter, milk and mix until smooth.

Add cake mix and coconut and mix until just combined.&nbsp;

Prepare cake pan with crunch topping: Grease a 10-12 cup nonstick bundt pan generously with butter. Sprinkle coconut and tap it around until the bottom and sides are fully coated.&nbsp;Tip: Use a simple bundt pan with smooth sides without any designs because that makes it easier to remove the baked cake.&nbsp;

Pour batter in this prepared pan.&nbsp;

Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.

Allow the cake to cool down and then, remove it from pan. You may have to run a knife around the pan to help loosen it. Place it on a cake stand, bottom side facing up and top side facing down.&nbsp;

While the cake is cooling, make the glaze by mixing together together powdered sugar, melted butter, milk, vanilla extract and lemon extract until thick, smooth and creamy.&nbsp;

Drizzle glaze over cooled cake and sprinkle more desiccated coconut. Let the icing harden (takes about 20 minutes) before serving. Enjoy!

Strawberry Crunch Cheesecake Tacos – crunchy tortilla shell coated in white chocolate and strawberry crunch, creamy cheesecake filling, topped with fresh strawberries and strawberry syrup is a true delight!

Strawberry Crunch Cheesecake Tacos

TACO SHELLS:

flour tortillas

unsalted butter, melted

white chocolate

Strawberry Crunch

CHEESECAKE FILLING:

Oz cream cheese, softened

sugar

vanilla extract

heavy whipping cream

TOPPING:

Strawberry syrup

strawberries

How to make Strawberry Crunch.

To make tortilla shells - Start by cutting...

To make tortilla shells - Start by cutting the tortillas with a  4 inch cookie cutter. You need 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape.

Bake for 5-6 minutes or until the edges...

Bake  for 5-6 minutes or until the edges are golden. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely. 

While tortilla shells are cooling, you can melt...

While tortilla shells are cooling, you can melt white chocolate. The best way to do it is by using double boiler. Pour 1 inch water in a deep pan and heat it. Place a glass dish with chopped or crumbled white chocolate over the pan with water.  Make sure the dish with chocolate is not touching the water. When the water starts boiling, lower the heat. Stir the chocolate constantly with spatula and once it is melted, take the dish off the pan and wipe its bottom part, so that there’s  not any water left on the outside. Make sure the water doesn’t mix with chocolate. 

Chocolate can also be melted in the microwave....

Chocolate can also be melted in the microwave. Put the chocolate in a microwave bowl and heat for 20 seconds maximum, take it out, stir and repeat the same procedure until the chocolate is melted. Be careful, white chocolate can easily burn.   

Spread melted white chocolate over each shell both...

Spread melted white chocolate over each shell both outside and inside with a brush, then transfer them to a bowl with strawberry crumbs and coat the shells well inside and out.  Finally, place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid. 

To make the cheesecake filling - First, beat...

To make the cheesecake filling - First, beat cream cheese, powdered sugar and vanilla until smooth.  In a separate bowl,  whip heavy whipping cream until stiff peaks form, then add to the bowl with cream cheese and beat some more, until smooth. Do not overmix! Transfer the filling in the piping bag and when the chocolate on the shells is solid enough, you can fill them.

To assemble tacos - Place the shells in...

To assemble tacos - Place the shells in a muffin tin turned upside down or a 9x13 inch dish where they can stand upright - it’s easier to fill them that way. Cut the top of the piping bag and pipe the shells. 

Top with diced or strawberry halves  and strawberry...

Top with diced or strawberry halves  and strawberry syrup. 

Adjust the spiciness and sweetness to your personal preference. This base recipe has a moderate spiciness when the cayenne is used and just a touch of sweetness to balance. This is so good, you&#39;ll start to put it on everything (eggs, popcorn, noodles, shrimp, chicken, etc.) See below recipe for some starter ideas.Makes about 1/2 cup of Chili Garlic Crunch. Nutrition based on a 1 teaspoon serving.

Chili Garlic Crunch (Chili Crisp)

garlic

Tablespoons red chili flakes

Tablespoons garlic

Tablespoons dried chopped onion

sugar (,

sesame seeds

salt

smoked paprika

cayenne ((optional

soy sauce

Chop garlic

Mince or slice the garlic to your preferred size (it doesn&#39;t really matter how big or small it is, just how much of a garlic bite you want).

Cook garlic

Heat oil in a pan over medium heat. Add garlic and cook about 1 minute or until lightly golden.

Remove from heat

Immediately remove from heat (the garlic will continue to cook a little in the pan. You want it to be just a light golden brown. Don&#39;t let the garlic burn or else it will become bitter).

Stir in ingredients

Stir in rest of the ingredients (red chili flakes, dried minced garlic, dried chopped onion, sugar, sesame seeds, salt, smoked paprika, cayenne, and soy sauce).

Cool and adjust to taste

Taste for flavor and adjust to your liking. Cool completely.

Store and serve

After cooled, store in a mason jar or similar. Stir well before using.

Adapted from Charlene from Table of Gratitude
Bok Choy: Bok choy tends to be really dirty, so it's best to soak the leaves in water before using: Cut off the very ends, separate the leaves, chopped them into ½-inch pieces, and let them soak in a bowl of cold water till the dirt settles. Scoop the leaves out and transfer to a colander to drain. Pat dry with towels — no need to make sure the leaves are completely dry.
Sugar:  The original recipe calls for 3 tablespoons of sugar in the dressing but I find 1 tablespoon of sugar to be enough. I suggest making it once with the 1 tablespoon of sugar; then adding more (or cutting back) the next time around based on your experience. 

Bok Choy Salad with Sesame-Almond Crunch

bok greens

almonds

flaky sea salt,

grapeseed oil or olive oil

rice vinegar

green onions, thinly sliced

If you haven&#8217;t prepared the bok choy, slice it crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.

Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.

Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool. 

In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar.  Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.

Scoop the bok choy from the bowl of water and transfer it to a colander. Dry in a salad spinner or by simply using a large towel — it doesn&#8217;t have to be completely dry. Transfer bok choy to a salad bowl. Pour the dressing over top and toss. Taste. Add a pinch of sea salt if necessary. Just before serving, add the nut mixture and toss well. 

This is on frequent rotation starting tonight, absolutely delicious. There are exclamations of joy as each person takes a bite. Thanks so much for another wonderful recipe. 

Loved it. We ate it ALL. Made it exactly as was instructed and served it over brown rice. Thanks 😊

Never had raw bok choy before. This was awesome and the dressing can be used for so many other salads.

I was so tired of cooking bok choy the same way for decades with garlic, ginger and sesame oil! 
This was plenty sweet with 1 T sugar in dressing! May even try scant T. 
Video was helpful - I don’t usually follow the videos but I started and stopped it as I followed the recipe - like how brown the nut mix got. 
Thx!

We tried this tonight and it was SO GOOD. My spouse raved about it and insisted on taking the leftovers, though there wasn't all that much left! Will definitely have to make again.

https://www.youtube.com/watch?v=nVASb6T-Q4Y

This bok choy salad recipe, sent to me by a friend years ago, has become an early summer staple when the bok choy begins arriving in our CSA. The dressing has that salty-sweet dynamic, which the slightly bitter bok choy welcomes. The sesame-almond crunch is addictive. 

Find the full recipe here: https://alexandracooks.com/2015/06/24/bok-choy-salad-with-sesame-almond-crunch/

Here's the recipe for the Instant Pot brown rice, which is another staple — no rinsing/soaking required: https://alexandracooks.com/2018/01/19/perfect-instant-pot-brown-rice-sesame-soy-scallions/

Top 10 crunch recipes from across the web

The most viewed crunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Orange Crunch Muffins

Slow-roasted lamb shoulder

Ginger soy salmon on noodles

Herb potato salad

Louisiana Crunch Cake With Cake Mix

Strawberry Crunch Cheesecake Tacos

Chili Garlic Crunch (Chili Crisp)

Bok Choy Salad with Sesame-Almond C...

Kansas City Crunch

Chocolate Eclair Crunch Topping

Top 10 crunch recipes from across the web

The most viewed crunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Crunch Muffins

Slow-roasted lamb shoulder

Ginger soy salmon on noodles

Herb potato salad

Louisiana Crunch Cake With Cake Mix

Strawberry Crunch Cheesecake Tacos

Chili Garlic Crunch (Chili Crisp)

Bok Choy Salad with Sesame-Almond C...

Kansas City Crunch

Chocolate Eclair Crunch Topping

The most viewed crunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine