topping

You’ll find yourself using this Basic Streusel Recipe over and over again! It’s so simple to make, in just one bowl, and it’s great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Basic Streusel Recipe

unsalted butter

all-purpose flour ((or whole wheat))

light brown sugar ((or dark brown,

salt

cinnamon ((or 1 tablespoon citrus zest))

oats, (nuts, or seeds (optional))

Place the butter in a small pot over medium-low heat, until melted.

Stir in the remaining ingredients with a fork, until evenly distributed.

https://embed.mediavine.com/videos/tmv2v2zjkcryqutwzepo

Basic Streusel Crumb Topping Recipe: You’ll find yourself using this Basic Streusel Recipe over and over again!  It’s so simple to make, in just one bowl, and it’s great on everything from muffins and breads, to pies and fruit crisps.  This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Basic Streusel Crumb Topping Recipe

You only need 5 simple ingredients for homemade lemon curd-- and the recipe comes together on the stove in 10 minutes! If you know how to whisk, you can make this delicious spread.

Lemon Curd

(134 grams) granulated sugar

Tablespoon lemon zest (about 1 lemon)

(80 milliliters) fresh lemon juice (about 3 lemons)

Tablespoons (86 grams) unsalted butter, softened to room temperature

Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn&#8217;t thickening, turn up the heat and constantly whisk.

Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

This recipe is great! Super easy and delicious. Only thing is I still get the metallic taste even with a glass bowl double boiler and a silicone whisk. I stored the curd in a mason jar, do you think the acid could have reacted with the top of the mason jar to get the metallic flavor?

First attempt was a success ... And speaks a lot of this recipe

I did this with passionfruit last week and it was great!!

I need to make a Key Lime curd for filling a cake. Can I swap out the lemon zest and then key lime juice? Also ... would I be better to use the whole egg substitute to have it a little thicker to hold up between the layers (3 -9") of the cake? Thanks as always :)

Something magical happens when shallots and Swiss chard are sauteed and combined in a homemade creamy cheese sauce with pasta.

Creamy Pasta With Shallots And Swiss Chard

pasta, (cooked, drained, and set aside)

olive oil

(peeled,

black pepper

butter

all-purpose flour

milk

cheddar cheese, (shredded)

parmesan cheese, (shredded)

bread crumbs

fresh parsley, (finely chopped)

Creamy Pasta with Shallots and Swiss Chard

Before you begin making the sauce, cook the pasta and drain well.  Set the pasta aside.

Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble.  Stir in the panko and continue to stir.  Cook the panko until it turns a golden brown.  Remove from heat, stir in the chopped parsley and set aside.

In a large skillet, over medium heat, add the olive oil and shallots.  Saute the shallots until they are a light golden brown.

Add the Swiss chard and stir into the shallots.  Add half of the salt and half of the black pepper.  Stir to combine and cook until the chard is wilted.

Remove the shallots and onions from the skillet and transfer to a glass bowl.  Set aside.

In the same skillet, melt the butter on medium heat. Add the remaining salt and pepper and stir them into the sizzling butter. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. This process is cooking off the flour taste and creating a roux.

Next, pour in the milk and whisk until thickened.

Set aside your whisk and get a large wooden spoon. Add the cheeses and stir until completely combined and the cheese is melted.

Add the cooked pasta and the shallot mixture; stir well into the cheese sauce. Once incorporated and fully heated through, plate and top with a sprinkling of the browned panko.

In less than 15 minutes you can make this pot of gold...sweet, salty and buttery, this salted caramel sauce is the definition of indulgence!

Salted Caramel Sauce

Granulated Sugar

Unsalted Butter, chopped

120 milliliters Double Cream, room temperature

tsp, Vanilla Extract (optional)

tsp, Natural Sea Salt flakes (or to taste)

In a high sided non-stick saucepan, heat the sugar over a medium heat, stirring often. The sugar will soon start to clump and you’ll think ‘OMG I’ve messed this up already’! You haven’t. The sugar does this, but after a while as you&#8217;re stirring the sugar clumps will turn into liquid.

Once the sugar is in liquid form, stop stirring with your wooden spoon and and just swirl the liquid sugar whilst the colour changes to a lovely amber colour. Keep an eagle eye on it at this stage as it can turn to burnt sugar very quickly.

At this stage carefully add in your butter in one go. It will bubble up but whisk the butter in until it has thoroughly melted. Then remove from the heat. 

Next add the cream. Again it will bubble but keep whisking and the bubbling will die down. Now leave it on the medium heat, stirring occasionally, so that the caramel can thicken. This takes around five minutes.

Remove from the heat, stir in the vanilla extract and salt to taste and leave to cool fully in the pan before pouring into your jar.

Red onions and chiles mingle with lime juice in this crisp and fresh Salsa Criolla recipe. It's the perfect side dish for grilled meats, topping for sandwiches, and so much more!&nbsp;Yield: 2 c of relish

Salsa Criolla (Peruvian Red Onion Relish)

red onions

orange bell pepper (*)

serrano chile (*)

lime, (juiced (roughly 3 Tbsp juice))

cilantro, (chopped)

Salt and pepper

Cut the onion in half, then slice each half into very thin strips. Add the onion to a bowl and sprinkle with salt. Using your fingers, massage the salt into the onions to evenly distribute it. Set the onions aside to sweat for 10 minutes.

While the onions are sweating, seed and de-vein the bell pepper and serrano chile. Slice them into thin strips.

Place the pepper strips, lime juice and chopped cilantro into a bowl.

Rinse the salted onions in cold water. Drain them well, and pat them dry. Add the onions to the bowl with the other ingredients. Mix to combine.

Add the oil. Sprinkle with salt and pepper to taste. Mix to combine.

Cover the salsa and let it marinate in the refrigerator for 10 minutes before serving.

This Easy Vegan Tofu Sour Cream is much healthier than regular sour cream. Use as you would regular sour cream or as a dip for chips and veggies.

Easy Vegan Tofu Sour Cream

lemon juice (or juice

apple cider vinegar

Place all ingredients in a blender and process until mixture is smooth and creamy.

OMG...so close to the real thing. Thank you!

It will usually keep for 6-7 days in the fridge.

love the taste. can this be frozen, and how long does it keep in the fridge if not frozen ?

Simple and yummy recipe! I used the silken tofu in a tube and it worked perfectly!

So close to the one I make, although I like the "cleaner" taste of citric acid. What seals the deal: I add a clove or two of garlic.

I used Mori-Nu Silken Tofu Soft and an immersion blender for this and it turned out great! Nice creamy texture and excellent taste. This is now my preferred alternative for dairy free sour cream, thank you for this recipe!

So good with your Instant Pot Vegan Chili. I can think of a lot of ways to use this.

I have to say Shane that all of your recipes are great, thanx. And they are very simple with ingredients that probably on hand! Nothing complicated like a lot of recipes. Every time I read one of your recipes I think why didn't I think of it! Thank you so much for all you're ingenious ideas 💩🤗

Hello! 
I just made this and it was pretty good! But I decided to mix in some hummus that I made yesterday.. that was a little too plain... and then I started adding spices like dill and garlic powder... I wanted something with some flavor to put on my baked potatoe!! I cant wait for it to come out of the oven to eat this! Thanks for the base recipe!!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

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In less than 15 minutes you can make this pot of gold...sweet, salty and buttery, this salted caramel sauce is the definition of indulgence!

Kinshi Tamago is shredded egg crepe garnish and we use it for Chirashi Sushi and various other dishes.

Kinshi Tamago (Shredded Egg Crepe Garnish) and Usuyaki Tamago (Egg Crepe)

eggs (50 g each w/o shell)

Tbsp sugar

Tbsp dashi (Japanese soup stock; click to learn more) ((or sake

tsp potato starch/cornstarch ((this will prevent from breaking easily))

Gather all the ingredients.

In a bowl, beat the eggs with the whisk and add the rest of ingredients until well combined.

Strain the egg mixture through a sieve at least one time to get a silky smooth texture.

Heat a non-stick pan on medium heat. Prepare a moisten towel and place it on the countertop.  Dip a small piece of paper towel in vegetable oil and apply a thin layer of oil to the pan.

Before it gets too hot, pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions. You will know how much egg mixture is required to get the perfect thickness by practicing a couple of times.

Then turn off the heat and cover. Transfer the pan on top of the wet towel to stop browning the egg.

Keep the lid on for 1-2 minutes or until the egg is solidified. The edges are drier so you can use a chopstick or spatula to lift the egg. It should come off nicely. If the egg is not cooked completely, then flip the egg and cook on low heat for a little bit.

Transfer the egg onto a paper towel and let it cool. You can put the paper towel over two chopsticks. With this method, heat will escape from the bottom of the egg and cool faster. Repeat this process until all the egg mixture has been used. If there is a burnt spot on the pan, make sure you wipe off cleanly or wash it before working on the next batch.  Don’t forget to re-oil between batches.

To Cook Egg Crepe

When it’s completely cool down, fold in half, and then roll a crepe into a tight roll from the bottom. With a sharp knife, cut into thin julienne strips.

To Make Kinshi Tamago (Shredded Egg Crepe Garnish)

You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave.

To Store

A rich beef stroganoff filling paired with a creamy sour cream mash topping – pies don't get any better than this!

Easy beef stroganoff cottage pie

beef,

plain flour

extra virgin olive oil

brown onion, chopped

garlic cloves, crushed

smoked paprika

tomato paste

wholegrain mustard

Massel beef style liquid stock

swiss brown mushrooms,

mushrooms,

sour cream

Fresh chives, chopped, to serve

Green beans, steamed, to serve

butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Raspberry coulis

raspberries

lemon

tbsp icing sugar

Put all the ingredients in&nbsp;a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> or use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a>&nbsp;to blitz&nbsp;until very smooth.

Set a sieve over a jug. Tip the mixture into the&nbsp;sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in&nbsp;an airtight jar for up to two days.

Thick and chunky Fresh Homemade Pineapple Sauce is a tasty tropical topper for ice cream sundaes or pound cake. Great on biscuits too!

Fresh Homemade Pineapple Sauce

pineapple (chopped)

brown sugar

cornstarch

corn syrup

vanilla

lemon juice

To the bowl of a food processor, add the pineapple and pulse to lightly puree, still leaving some larger chunks. Set aside.

In a medium saucepan, combine the sugar, cornstarch and salt.

Stir in the corn syrup and the pineapple.

Over medium heat, bring to a boil while gently stirring constantly. Stir until mixture thickens, about 2 - 3 minutes.

Stir in the vanilla and remove the saucepan from the heat.

Stir in the lemon juice. Set aside to cool slightly.

Serve warm or store in the refrigerator in a tightly covered container for up to 7 days.

This Pineapple Salsa Recipe is fresh, sweet and has spicy kick! Fresh pineapple is tossed with red onion, jalapeño, cilantro and lime juice. Perfect served with tortilla chips or as a topping to pretty much anything grilled!

Pineapple Salsa Recipe

pineapple,

red onion, diced small

jalapeño, seeded (for less heat) and diced small

cilantro,

fine salt, to taste

juice of 1/2 a lime

In a bowl combine; pineapple, onion, jalapeño and...

In a bowl combine; pineapple, onion, jalapeño and cilantro. Add a pinch of salt (to taste) and squeeze in the juice of 1/2 a lime.

Toss to combine and serve immediately.

Homemade Strawberry Sauce takes just 10 minutes. Use this sweet tart dessert topping on ice cream, cheesecake, yogurt, even oatmeal!  Freezes well, too!

Easy Homemade Strawberry Sauce

strawberries

(50 grams) granulated sugar

lemon juice,

Rinse and slice green tops off the strawberries.  Leave small berries whole, and halve or quarter larger ones.  You can also chop them if you like in smaller pieces, or slice them, it&#039;s up to you.  Add the berries to a medium saucepan along with the sugar and lemon juice.  Stir to combine.

Mix the cornstarch with a couple of teaspoons of water until all the lumps dissovle, and add it to the pan.   Bring up to a boil over medium high heat, stirring almost constantly.  Boil gently for about 5-7 minutes, until the sauce is thick and glossy.  You can mash some of the strawberries if you like, or pulse with an immersion blender a few times, which is what I do.  This will give your sauce added body.

Taste your sauce because you may need to add more lemon juice, which I did.  The lemon adds a nice tang and also helps to enhance the strawberry flavor.

Spoon your sauce into a clean jar and let cool before capping and refrigerating.  Re heat gently before serving, if you want a warm sauce.

Sauce will keep a few weeks, refrigerated.

Chicken pie topped with potato & thyme crust

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

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