nut free

Apple Pie

unsalted butter

allspice

cinnamon

salt

sugar

all-purpose flour

cornstarch

apple cider vinegar

recipe all-purpose pie dough

egg, lightly beaten

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

pumpkin purée (about 2 cups)

vegetable or canola oil

eggs

pumpkin pie spice

baking powder

baking soda

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Pumpkin Pie Pancakes

brown sugar

ginger

nutmeg

buttermilk

pumpkin purée (I prefer Libby)

vanilla extract

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. 

Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt. 

Lasagne al forno

olive oil

beef mince

onions, roughly chopped

celery, diced (optional)

garlic cloves, crushed

flour

150 milliliters/¼ pint beef stock

tbsp redcurrant jelly (optional) or 1 tsp caster sugar

tomato purée

thyme

tomatoes

butter

750 milliliters/1¼ pints hot milk

Dijon mustard

Parmesan,

salt and black pepper

lasagne

75 grams/3 ounces mature cheddar, grated

This simple Peach Crumble from Delish.com makes the most of what the summer season has to offer: a little cinnamon and ground ginger goes a long, sweet way!

Peach Crumble

large peaches, sliced (about 2 1/2 lb.)

c. sugar

lemon

kosher salt

c. all-purpose flour

c. (1 stick) melted butter

Vanilla ice cream,

I'm making this recipe using the frozen peaches we got from some quarantine food relief. It's the first time I see these peaches, they come chopped in round 4.4 oz plastic containers, Wawona frozen foods brand. After thawing in the fridge, they look and taste fresh, NOT in syrup, so these are working out good for this peach crumble!

So I made this and it was very easy and delicious, the only problem I had was that about 40% of the crumble ended up getting swallowed by the juice from the peaches while baking so there wasn’t a crunchy crumble topping over the whole dish, so I will definitely add extra crumble to the recipe next time I make this!!! Which will be soon!

Made it twice now with fresh peaches. Both times it turned out great. The 2nd time I used a whole stick of butter for the topping and everyone agreed it was better. Otherwise the crumble is a little dry.

Most amazing recipe ever for peach crumble.10/10 would recommend!

Delicious!!  I used homemade whipped cream instead of ice cream.  I’m typically the only one in my family who likes desserts like this.  However, with this one they all went back for seconds!

Wonderful recipe! I usually hate cooked fruit but I had some left over peaches and this was SO GOOD!!! Cant believe how perfect the crumb to peach ratio was and this is SO easy to make! Will definitely be making this recipe again!

Brought this to work for a birthday party and was nervous bc I had never made it before. It was a total hit and people took it home and asked for the recipe! Simple/easy to make and tasty! It was hard to resist digging in when it was warm.

This might be the best thing I've ever made. Peaches are in season right now and we bought a big container of them, too many to eat before they started going bad. Decided to turn them into a crumble and it was SO GOOD. Peaches got nice and soft, so much flavour. Will be making this again!

This was so incredibly good and ridiculously easy to make. Wouldn’t change a thing. Made last night and it’s gone today.  Will be making this again at the beach later this summer - wrote it down so it’s definitely a keeper!

Delish indeed! Used very ripe wrinkled peaches and voila! Amazing!!! With French vanilla ice cream- better than we could have bought at the bakery! We will use this recipe again.

This was fabulous, just as written! I made it last night and served with a scoop of vanilla ice cream....honestly it doesn&#39;t even need the ice cream, it&#39;s perfect all on its own!

Recently, I was on a cruise and had peach crumble for dessert.  It was fantastic, but this recipe is even better. It's easy to make, and uses only half the butter that peach crisp calls for, thereby cutting fat and calories. If I could give this recipe six stars, I would!

Mini Upside Down Peach Cobblers beat a regular cobbler any day. 

Mini Upside Down Peach Cobblers

peaches, pits removed and thinly sliced, about 1/4-inch thick

lemon juice

Do you typically eat cobbler with whipped cream or vanilla ice cream?

https://streaming.hearstdigitalstudios.com/1f807b39-a504-4ede-9d64-0f81ae169942/video_rover_16x9_1080p_hd_1600187923_32707.mp4

Mini Upside Down Peach Cobblers have the ideal cobbler to fruit ratio.

Mini Upside Down Peach Cobblers Are Too Cute To Be True

This salmon ceviche is equal parts refreshing and satisfying.

Salmon Ceviche

lb. sushi-grade

Kosher salt

red onion

c. cilantro

lemon drop chili pepper, Serrano pepper,

avocado

sesame oil (optional)

Corn chips,

limes, juiced (about 2/3 cup)

naval orange, juiced (about 1/2 cup)

garlic cloves, smashed

ginger,

cilantro stems

Do you prefer your ceviche to be spicy or mild?

https://streaming.hearstdigitalstudios.com/c98556b2-468a-442c-980a-841e4ebb6674/video_rover_16x9_1080p_hd_1599150947_55648.mp4

Salmon Ceviche Is Equal Parts Refreshing & Satisfying

Beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.

Beef and Broccoli

flank steak

soy sauce

oyster sauce

chile-garlic sauce

garlic powder

vegetable oil

broccoli

scallions,

rice,

Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.

Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.

Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

black pepper

feta cheese

Kalamata olives, coarsely chopped

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

zucchini squash

yellow onion, diced

garlic,

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. 

Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt. 

With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea, spinach and egg curry

tsp cumin seeds

tsp black mustard seeds

tbsp medium curry powder,

garlic

tin chopped tomatoes

tin chickpeas,

milliliters/3½fl water

baby leaf spinach

tbsp chopped fresh coriander, to garnish

I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.

Puréed Tomato and Red Pepper Soup

red bell peppers, roasted

extra virgin olive oil

onion,

carrot

celery

Salt

garlic cloves, minced

tomato paste

sugar (optional)

vegetable stock

rice

pepper

Garlic croutons (toast thin slices of bread, rub

Parmesan

basil leaves

Roast the peppers as directed, allow to cool in a covered bowl, then peel, seed and dice. Set aside.

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

Using a hand blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, and/or slivered basil.

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that&#x27;s made creamy with coconut milk.

Sweet Potato Curry

vegetable or coconut oil

vegan Thai red curry paste,

sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

chickpeas,

(13- coconut milk

water

(5-ounce) bag baby spinach (about 5 packed cups)

lime

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute. 

Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. 

Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

Indulgent and creamy with lashings of nutmeg, Simon Hopkinson's foolproof rice pudding recipe is the perfect comfort food.

Top 40 nut free recipes from across the web

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Pumpkin Bread Recipe

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Mini Upside Down Peach Cobblers

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Broccoli and Feta Pasta Salad

Easy French Ratatouille

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Puréed Tomato and Red Pepper Soup

Sweet Potato Curry

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