- Angela Hartnett's aubergine gratin | Life and style | The Guardian:
A quick vegetarian dish as tasty as parmigiana, but less work.
It has all the components of an aubergine parmigiana – and is just as tasty – but is half the work.
Serves 2
1 large aubergine
50ml olive oil
salt and pepper
25ml good-quality balsamic vinegar
250g buffalo mozzarella
4 large tomatoes, halved
1 tbsp chopped basil
20g chopped black olives
Peel the aubergine, discard the skin and dice into large cubes.
Toss the diced flesh with olive oil and season with salt and pepper.
Roast in an oven preheated to 200C for 10 minutes.
Remove from the oven and toss with the balsamic vinegar before mixing with the tomatoes, olives, mozzarella and basil.
Check the seasoning to taste, and return to the oven at 200C for another 5 minutes.
Serve with a green salad.
'via Blog this'
Sunday 31 December 2017
Saturday 30 December 2017
Perfect trifle.
- How to make perfect trifle | Life and style | The Guardian:
British version of "wet cake" and custard.
...the light frothy cream, the smooth, velvety custard, the tangy fruit mingling with the bouquet of wine (or sherry or liqueur), and perhaps a touch of almondy crunchiness from ratafias or macaroons, and lastly the sweet, soft but crumbly texture of the sponge or sponge fingers...or a rather dry sort of sponge cake.
And winter fruit compote: Soaked in orange juice, and lightly spiced with cinnamon and cloves, the dried fruit gives the whole dish a distinctly festive feel, while retaining a slight chewiness which guarantees it won't dissolve into the background.
The jelly adds a bouncy robustness of texture to the base which is actually quite pleasant, but, in combination with custard and cream, it reminds me less of a school treat and more of an infant's party.
Blinkered I may be, but there'll be no jelly in my perfect trifle.
A good custard shouldn't need any such foreign intervention.
A thick layer of whipped cream, as used in every other recipe, provides the delicate foil to the sweet custard and boozy, fruity base.... and the pomegranate seeds, well, they just look nicely festive.
So...the heaven-sent prescription of layers of cake, fruit, booze, custard and cream, you'll be in for a Christmas treat.
Just don't mention the dream topping ...
1. Start by making the compote.
4 handfuls of dried fruit – I like a mix of figs, prunes and apricots
½ cinnamon stick
3 cloves
Zest and juice of 2 oranges
Put all the ingredients into a small pan and barely cover with cold water.
Heat gently and then simmer for about 15 minutes until the fruit is plump and the liquid has become slightly syrupy.
Set aside and allow to cool.
2. Meanwhile, make the custard.
300ml whole milk
300ml double cream
1 vanilla pod, slit in half and seeds scraped out
6 egg yolks
3 tbsp caster sugar
1 tbsp cornflour
Put the milk and cream into a thick-bottomed pan with the vanilla pod and seeds on a gentle heat.
Stir, then bring it to just below a simmer; do not allow it to boil.
Beat the egg yolks, sugar and cornflour together in a large bowl.
Remove the vanilla pod from the hot milk and pour the milk on to the yolk and sugar mixture, stirring all the time.
Turn the heat down to medium-low, and pour the custard back into the pan.
Stirring slowly and continuously, cook until it coats the back of a wooden spoon – the longer you cook it, the thicker it will be.
If it doesn't appear to be thickening after 10 minutes, you may have the heat slightly too low, but don't turn it up dramatically or you'll spoil all your hard work. (Alternatively, if you're not feeling terribly brave, suspend a heatproof bowl over a pan of simmering water, pour the yolk and milk mixture into that, and proceed as above.)
Bear in mind you'll be tied to the stove for at least 20 minutes, so put some good music on.
Decant into a jug to cool, pressing some clingfilm on to the surface to prevent a skin forming.
4. How to put together:
1 packet boudoir biscuits (also sold as lady fingers or savoiardi)
100ml sweet sherry
1 packet ratafia or amaretti biscuits
300ml double cream
15g flaked almonds, toasted
Seeds of ¼ pomegranate
Line a glass bowl with boudoir biscuits and, after picking out the spices (3 cloves, remember) spoon the compote and juices over the top.
Pour over the sherry and then scatter over the amaretti.
Dollop the cooled custard on top, and then cover with clingfilm and refrigerate until set.
5. Whip the cream to soft peaks, spoon on top of the trifle and chill for at least two hours before serving.
Just before serving, arrange the almonds and pomegranate seeds on top – if you leave them there too long the seeds will bleed colour into the cream, and the nuts will go soggy.
OR instead of cream put on top Fruit Mousse!
- Four seasons.: Light and Easy 5-Minute Fruit Mousse.:
Is trifle truly one of Britain's greatest contributions to dessert, or a revolting medieval mess that's best left to the toothless and the Italians?
What do you put in your version (any savoury suggestions?) and if not trifle, what would you choose for the grand finale of your final meal?
British version of "wet cake" and custard.
...the light frothy cream, the smooth, velvety custard, the tangy fruit mingling with the bouquet of wine (or sherry or liqueur), and perhaps a touch of almondy crunchiness from ratafias or macaroons, and lastly the sweet, soft but crumbly texture of the sponge or sponge fingers...or a rather dry sort of sponge cake.
And winter fruit compote: Soaked in orange juice, and lightly spiced with cinnamon and cloves, the dried fruit gives the whole dish a distinctly festive feel, while retaining a slight chewiness which guarantees it won't dissolve into the background.
The jelly adds a bouncy robustness of texture to the base which is actually quite pleasant, but, in combination with custard and cream, it reminds me less of a school treat and more of an infant's party.
Blinkered I may be, but there'll be no jelly in my perfect trifle.
A good custard shouldn't need any such foreign intervention.
A thick layer of whipped cream, as used in every other recipe, provides the delicate foil to the sweet custard and boozy, fruity base.... and the pomegranate seeds, well, they just look nicely festive.
So...the heaven-sent prescription of layers of cake, fruit, booze, custard and cream, you'll be in for a Christmas treat.
Just don't mention the dream topping ...
1. Start by making the compote.
4 handfuls of dried fruit – I like a mix of figs, prunes and apricots
½ cinnamon stick
3 cloves
Zest and juice of 2 oranges
Put all the ingredients into a small pan and barely cover with cold water.
Heat gently and then simmer for about 15 minutes until the fruit is plump and the liquid has become slightly syrupy.
Set aside and allow to cool.
2. Meanwhile, make the custard.
300ml whole milk
300ml double cream
1 vanilla pod, slit in half and seeds scraped out
6 egg yolks
3 tbsp caster sugar
1 tbsp cornflour
Put the milk and cream into a thick-bottomed pan with the vanilla pod and seeds on a gentle heat.
Stir, then bring it to just below a simmer; do not allow it to boil.
Beat the egg yolks, sugar and cornflour together in a large bowl.
Remove the vanilla pod from the hot milk and pour the milk on to the yolk and sugar mixture, stirring all the time.
Turn the heat down to medium-low, and pour the custard back into the pan.
Stirring slowly and continuously, cook until it coats the back of a wooden spoon – the longer you cook it, the thicker it will be.
If it doesn't appear to be thickening after 10 minutes, you may have the heat slightly too low, but don't turn it up dramatically or you'll spoil all your hard work. (Alternatively, if you're not feeling terribly brave, suspend a heatproof bowl over a pan of simmering water, pour the yolk and milk mixture into that, and proceed as above.)
Bear in mind you'll be tied to the stove for at least 20 minutes, so put some good music on.
Decant into a jug to cool, pressing some clingfilm on to the surface to prevent a skin forming.
4. How to put together:
1 packet boudoir biscuits (also sold as lady fingers or savoiardi)
100ml sweet sherry
1 packet ratafia or amaretti biscuits
300ml double cream
15g flaked almonds, toasted
Seeds of ¼ pomegranate
Line a glass bowl with boudoir biscuits and, after picking out the spices (3 cloves, remember) spoon the compote and juices over the top.
Pour over the sherry and then scatter over the amaretti.
Dollop the cooled custard on top, and then cover with clingfilm and refrigerate until set.
5. Whip the cream to soft peaks, spoon on top of the trifle and chill for at least two hours before serving.
Just before serving, arrange the almonds and pomegranate seeds on top – if you leave them there too long the seeds will bleed colour into the cream, and the nuts will go soggy.
OR instead of cream put on top Fruit Mousse!
- Four seasons.: Light and Easy 5-Minute Fruit Mousse.:
Is trifle truly one of Britain's greatest contributions to dessert, or a revolting medieval mess that's best left to the toothless and the Italians?
What do you put in your version (any savoury suggestions?) and if not trifle, what would you choose for the grand finale of your final meal?
Light and Easy 5-Minute Fruit Mousse.
- Light and Easy 5-Minute Fruit Mousse Recipe | Serious Eats:
Leftover Egg Whites!
Fruit Mousse on top of Perfect trifle!
- Four seasons.: Perfect trifle.:
- Ingredients
125 g fresh raspberry (in recipe: about 2 1/4 cups) frozen berries or other fruit
2 tablespoons of cane sugar (or use sugar, honey, maple syrup or stevia extract to taste)
1 large egg white
Fresh berries and whipped cream for serving (optional)
Directions
- Add fruit to the bowl of small food processor.
Process to a rough puree, about 1 minute.
Add the sugar or another sweetener and pulse briefly to combine.
If you're using a different sweetener, add a small amount at a time to taste.
- Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.
- If the mixture clings to the sides of the food processor's bowl too much (this may happen if the blade doesn't extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.
- Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional).
Serve immediately or store in the refrigerator for up to 2 hours (because this mousse has very little sugar in it, it's not very stable and it won't hold for longer than that).
'via Blog this'
Leftover Egg Whites!
Fruit Mousse on top of Perfect trifle!
- Four seasons.: Perfect trifle.:
- Ingredients
125 g fresh raspberry (in recipe: about 2 1/4 cups) frozen berries or other fruit
2 tablespoons of cane sugar (or use sugar, honey, maple syrup or stevia extract to taste)
1 large egg white
Fresh berries and whipped cream for serving (optional)
Directions
- Add fruit to the bowl of small food processor.
Process to a rough puree, about 1 minute.
Add the sugar or another sweetener and pulse briefly to combine.
If you're using a different sweetener, add a small amount at a time to taste.
- Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.
- If the mixture clings to the sides of the food processor's bowl too much (this may happen if the blade doesn't extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.
- Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional).
Serve immediately or store in the refrigerator for up to 2 hours (because this mousse has very little sugar in it, it's not very stable and it won't hold for longer than that).
'via Blog this'
No-Knead Peasant Bread.
- Alexandra Stafford's No-Knead Peasant Bread Recipe on Food52:
- My Mother's Peasant Bread: The Easiest No-Knead Bread You Will Ever Make:
- Meet the Woman Behind the Internet's Favorite Bread Recipe | TASTE:
yield 2 loaves
Ingredients
4 cups unbleached all-purpose flour (512 g)
2 teaspoons kosher salt
2 teaspoons sugar
2¼ teaspoons instant yeast
2 cups lukewarm water (between 36.5 to 40.5 Celsius)
softened butter, for greasing
- Artisan Sourdough Made Simple + A Giveaway - Alexandra's Kitchen:
- My Mother's Peasant Bread: The Easiest No-Knead Bread You Will Ever Make:
- Meet the Woman Behind the Internet's Favorite Bread Recipe | TASTE:
yield 2 loaves
Ingredients
4 cups unbleached all-purpose flour (512 g)
2 teaspoons kosher salt
2 teaspoons sugar
2¼ teaspoons instant yeast
2 cups lukewarm water (between 36.5 to 40.5 Celsius)
softened butter, for greasing
- Artisan Sourdough Made Simple + A Giveaway - Alexandra's Kitchen:
How hot is lukewarm?
- How hot is lukewarm? - The Chef in Me:
Lukewarm is when you mix together 1 part normal, room temperature water with 2 parts boiling water or milk.
Simple!
Now that’s your lukewarm water or milk.
“Generally means between 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius.
When you run the water on your wrist and it feels warmer than your body temperature, but not hot, that should be just about right.
If you’ve ever tested the temperature of warm formula or milk in a baby’s bottle, that’s lukewarm.”
Lukewarm is when you mix together 1 part normal, room temperature water with 2 parts boiling water or milk.
Simple!
Now that’s your lukewarm water or milk.
“Generally means between 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius.
When you run the water on your wrist and it feels warmer than your body temperature, but not hot, that should be just about right.
If you’ve ever tested the temperature of warm formula or milk in a baby’s bottle, that’s lukewarm.”
Friday 29 December 2017
Lentils with potatoes.
small brown lentils
olive oil
white onion, finely chopped
garlic clove, finely chopped
carrot, peeled and finely chopped
celery stick, finely chopped
bay leaves
diced tomatoes or passata
potatoes cut into small pieces
broth
smoked British Bacon Lardons
Salt and black pepper
- Wash the lentils.
Boil the kettle.
In a large, deep frying pan or Dutch oven, warm the olive oil and add with a five-minute interval the smoked British Bacon Lardons, onion, garlic, carrot and celery and fry gently until soft.
- add the lentils and bay leaves and then cover with at least 5cm of water and cook at the gentlest of simmers until the lentils are tender, but still with just a little bite – which will take anything from 20–40 minutes (be careful: lentils turn from tender to mush quite quickly).
Stir in the tomatoes, potatoes.
Keep tasting and add more water or broth if the pan looks dry.
By the end of cooking, the water should have been almost completely absorbed.
Season.
Serve with sausages (Waitrose British chorizo pork sausages or Toulouse sausages with bacon, red wine & garlic - best for me!).
Brown them in a little oil, then pour over a wine (red, white or rosé) and put on the lid so they cook in a steamy braise for 20 minutes.
Adapted from
- basic lentil soup:
- Favorite Lentil Soup: One-Pot, Vegan, Completely Delicious - Alexandra's Kitchen:
'via Blog this'
Wednesday 27 December 2017
How To Make the Best Caesar Dressing from Kitchn
- How To Make the Best Caesar Dressing | Kitchn:
Classic Caesar salad dressing is deeply debated.
A quick search on the internet will lead you to over one-million recipes, each of them different.
Some claim the classic doesn't contain anchovies.
There are recipes without egg yolks, and dressings made from tofu and even mayonnaise, but none of these are the best Caesar salad dressing.
The best Caesar salad dressing starts with anchovies and garlic, and it creates an emulsion with raw egg yolks, mustard, and two types of oil.
The best Caesar salad dressing is deceptively simple and delectable — and this is it.
How To Make the Best Caesar Dressing
Makes 1 cup
Classic Caesar salad dressing is deeply debated.
A quick search on the internet will lead you to over one-million recipes, each of them different.
Some claim the classic doesn't contain anchovies.
There are recipes without egg yolks, and dressings made from tofu and even mayonnaise, but none of these are the best Caesar salad dressing.
The best Caesar salad dressing starts with anchovies and garlic, and it creates an emulsion with raw egg yolks, mustard, and two types of oil.
The best Caesar salad dressing is deceptively simple and delectable — and this is it.
How To Make the Best Caesar Dressing
Makes 1 cup
Tuesday 26 December 2017
Rich Yeast Breads & Sweet Breads.
Friday 15 December 2017
Snack!
- Z Tasty Life - It is so fascinating for me to revive ancient, lost...:
Here we go: whisk one egg, continue whisking and add 2 tablespoons of flour, then whisk in 1/2 cup milk.
Cook in a hot small non-stick pan with 2 tablespoons of olive oil.
Note: it will break, unless you are incredibly delicate.
I flip it with an inverted plate.
You can do smaller one, but a big one is traditional.
I like adding lemon zest.
A know variation is [el-paradél-cui-pomm], in which one adds apple slices.
It is so fascinating for me to revive ancient, lost recipe of frugal, regional Italian cuisine.
Here is one I absolutely love for its speed and simplicity (perfect for snack): [el #paradél], from the Como region of Italy, and it is over 300 years old, or possibly more ancient.
In the past, this sweet, giant pancake was done with the very littlest thing from a semi-empty pantry: some water and flower fried in a pan.
Then, it evolved to include an egg and some milk... when available.
A dusting of powder sugar turns into a treat.
'via Blog this'
Here we go: whisk one egg, continue whisking and add 2 tablespoons of flour, then whisk in 1/2 cup milk.
Cook in a hot small non-stick pan with 2 tablespoons of olive oil.
Note: it will break, unless you are incredibly delicate.
I flip it with an inverted plate.
You can do smaller one, but a big one is traditional.
I like adding lemon zest.
A know variation is [el-paradél-cui-pomm], in which one adds apple slices.
It is so fascinating for me to revive ancient, lost recipe of frugal, regional Italian cuisine.
Here is one I absolutely love for its speed and simplicity (perfect for snack): [el #paradél], from the Como region of Italy, and it is over 300 years old, or possibly more ancient.
In the past, this sweet, giant pancake was done with the very littlest thing from a semi-empty pantry: some water and flower fried in a pan.
Then, it evolved to include an egg and some milk... when available.
A dusting of powder sugar turns into a treat.
'via Blog this'
Thursday 7 December 2017
The Recipes You Need to Know How to Cook by Bon Appetit.
- The Recipes You Need to Know How to Cook | Bon Appetit:
- Pull-Apart Cheesy Garlic Loaf Recipe | Bon Appetit:
- The Ultimate Sticky Buns Recipe | Bon Appetit: "Recipe by Melissa Roberts"
- BA's Best Morning Buns Recipe | Bon Appetit:
- BA's Best Bread Recipe | Bon Appetit: dry yeast, rye flour
- Challah Recipe | Bon Appetit:
- Best Eggplant Parmesan Recipe | Bon Appetit:
'via Blog this'
- Pull-Apart Cheesy Garlic Loaf Recipe | Bon Appetit:
- The Ultimate Sticky Buns Recipe | Bon Appetit: "Recipe by Melissa Roberts"
- BA's Best Morning Buns Recipe | Bon Appetit:
- BA's Best Bread Recipe | Bon Appetit: dry yeast, rye flour
- Challah Recipe | Bon Appetit:
- Best Eggplant Parmesan Recipe | Bon Appetit:
'via Blog this'
Wednesday 6 December 2017
Monday 4 December 2017
Julian Barnes. The Pedant In The Kitchen.
'Lesson Two: that the relationship between professional and domestic cook has similarities to a sexual encounter.
One party is normally more experienced than the other; and either party should have the right, at any moment, to say, 'No, I'm not going to do that.'
One party is normally more experienced than the other; and either party should have the right, at any moment, to say, 'No, I'm not going to do that.'
My Cranberry-Orange Babka.
- Cranberry-Orange Babka - Flourish - King Arthur Flour:
recipe with pic!
I did the recipe from #katryababka
recipe with pic!
I did the recipe from #katryababka
Sunday 3 December 2017
Babka various recipes.
- Naturally Leavened Brioche-Style Kugelhopf - Flourish - King Arthur Flour: -by Maurizio Leo from The Perfect Loaf-
- How to make chocolate babka - delicious. magazine:
- Cranberry-Orange Babka - Flourish - King Arthur Flour:
- Pumpkin Spice Babka Recipe | Tasting Table:
- Chocolate babka from "Artisan Breads Every Day" - Emperors Crumbs:
- Sourdough Brioche Babka with Toblerone and Caramelized White Chocolate:
- The "Babka" You've Seen Everywhere Isn't Really Babka After All:
- Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits | The Fresh Loaf:
- BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe | Serious Eats: with instant yeast!
- Kugelhopf recipe
'via Blog this'
- How to make chocolate babka - delicious. magazine:
- Cranberry-Orange Babka - Flourish - King Arthur Flour:
- Pumpkin Spice Babka Recipe | Tasting Table:
- Chocolate babka from "Artisan Breads Every Day" - Emperors Crumbs:
- Sourdough Brioche Babka with Toblerone and Caramelized White Chocolate:
- The "Babka" You've Seen Everywhere Isn't Really Babka After All:
- Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits | The Fresh Loaf:
- BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe | Serious Eats: with instant yeast!
- Kugelhopf recipe
'via Blog this'
Thursday 30 November 2017
Jam tarts and ring tins.
- A ring and a pot | rachel eats:
- jam tarts and ring tins – rustica RETRO: "Ciambellone"
Ciambelle (Ciambella, singular) are Italian bundt cakes that vary by region, including some savoury varieties.
'via Blog this'
- jam tarts and ring tins – rustica RETRO: "Ciambellone"
Ciambelle (Ciambella, singular) are Italian bundt cakes that vary by region, including some savoury varieties.
'via Blog this'
Tuesday 28 November 2017
Tuesday 21 November 2017
Monday 20 November 2017
Schiacciatine by Emiko Davies.
Schiacciatine & the last edition of Italian Table Talk | Emiko Davies:
Schiacciata is a variety of flat bread, sort of like focaccia, frequently seasoned with olive oil, rosemary, etc.
The Florentines frequently use them for making sandwiches.
"Schiacciatine" presumably are little schiacciate.
"The recipe I thought must absolutely be shared with everyone is for the schiacciatine.
Any Florentine bakery worth its salt has these little round discs of schiacciata (like a sort of Tuscan focaccia), sometimes as large as your hand, sometimes slightly larger, sometimes mini versions.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
A few notes: Field indicates that this makes 6 six-inch schiacciate but I like them a little smaller to make 8 (even 10), a size that fits nicely in your hand.
All the resting in the shaping process is to enable the dough to relax while you stretch it to its right size.
Don’t worry, be patient.
Also, don’t be afraid to use lard; it is more traditional as an ingredient and imparts the most delightful crispness to the schiacciata that butter just doesn’t give."
Schiacciatine Fiorentine
For the dough:
7 grams (1 small packet) active dry yeast or 18 grams fresh yeast
375 ml warm water
2 tablespoons olive oil
30 grams lard or butter, at room temperature
500 grams all-purpose flour
1 ½ teaspoons (8 grams) salt, plus extra salt flakes for sprinkling
Olive oil for brushing tops
For the toppings:
1 red onion, halved and thinly sliced
1 tomato, thinly sliced
handful of fresh basil or thyme leaves
salt
For the dough:
Stir the yeast into the water in a large bowl and allow to stand 10 minutes until dissolved.
Add the oil and lard.
Combine the flour and salt in a wide bowl and make a well in the centre.
Pour the liquid mixture into the well and stirring from the centre, gradually incorporate the wet and dry ingredients until you have a dough.
Knead until smooth and soft, about 8-10 minutes.
Place the dough in a lightly oiled bowl and let rise, covered, until doubled in size, about 1-2 hours.
Flatten the dough slightly on a floured surface and cut into 8 even portions, rolled into balls.
Let rest under a tea towel 15 minutes.
Dimple the balls with your fingers, flattening into a disc and rest another 15 minutes, covered.
Dimple again, stretching further.
Brush discs with olive oil, sprinkle with some salt and place on baking trays lined with baking paper.
Let rise 1 hour or until doubled in size, covered with a tea towel.
Dimple the dough once more, brush again with olive oil and top with your selected toppings.
Bake at 220ºC for about 15 minutes or until golden.
Serve warm or at room temperature.
Best eaten on the day they are made.
For the toppings:
You could use any vegetables you like really — thin strips of zucchini lightly sauteed with a little garlic; some leftover peperonata; fresh zucchini blossoms.
The important thing to remember is to only gently cook the vegetable toppings (tomato and zucchini flowers don’t even need any pre-cooking), do not brown them, they’ll get a blast of heat in the oven that will take them a little too far otherwise.
For onion topping, gently sweat the onion slices in a knob of butter and a splash of olive oil with a pinch of salt and some fresh thyme leaves.
Don’t let the onions colour, just cook gently until they are completely soft, sweet and translucent.
For the tomato topping, simply place fresh slices of tomato on the dough, sprinkle with salt and torn basil.
- Schiacciatine & the last edition of Italian Table Talk | Emiko Davies:
- a sort of Tuscan focaccia.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
'via Blog this'
Schiacciata is a variety of flat bread, sort of like focaccia, frequently seasoned with olive oil, rosemary, etc.
The Florentines frequently use them for making sandwiches.
"Schiacciatine" presumably are little schiacciate.
"The recipe I thought must absolutely be shared with everyone is for the schiacciatine.
Any Florentine bakery worth its salt has these little round discs of schiacciata (like a sort of Tuscan focaccia), sometimes as large as your hand, sometimes slightly larger, sometimes mini versions.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
A few notes: Field indicates that this makes 6 six-inch schiacciate but I like them a little smaller to make 8 (even 10), a size that fits nicely in your hand.
All the resting in the shaping process is to enable the dough to relax while you stretch it to its right size.
Don’t worry, be patient.
Also, don’t be afraid to use lard; it is more traditional as an ingredient and imparts the most delightful crispness to the schiacciata that butter just doesn’t give."
Schiacciatine Fiorentine
For the dough:
7 grams (1 small packet) active dry yeast or 18 grams fresh yeast
375 ml warm water
2 tablespoons olive oil
30 grams lard or butter, at room temperature
500 grams all-purpose flour
1 ½ teaspoons (8 grams) salt, plus extra salt flakes for sprinkling
Olive oil for brushing tops
For the toppings:
1 red onion, halved and thinly sliced
1 tomato, thinly sliced
handful of fresh basil or thyme leaves
salt
For the dough:
Stir the yeast into the water in a large bowl and allow to stand 10 minutes until dissolved.
Add the oil and lard.
Combine the flour and salt in a wide bowl and make a well in the centre.
Pour the liquid mixture into the well and stirring from the centre, gradually incorporate the wet and dry ingredients until you have a dough.
Knead until smooth and soft, about 8-10 minutes.
Place the dough in a lightly oiled bowl and let rise, covered, until doubled in size, about 1-2 hours.
Flatten the dough slightly on a floured surface and cut into 8 even portions, rolled into balls.
Let rest under a tea towel 15 minutes.
Dimple the balls with your fingers, flattening into a disc and rest another 15 minutes, covered.
Dimple again, stretching further.
Brush discs with olive oil, sprinkle with some salt and place on baking trays lined with baking paper.
Let rise 1 hour or until doubled in size, covered with a tea towel.
Dimple the dough once more, brush again with olive oil and top with your selected toppings.
Bake at 220ºC for about 15 minutes or until golden.
Serve warm or at room temperature.
Best eaten on the day they are made.
For the toppings:
You could use any vegetables you like really — thin strips of zucchini lightly sauteed with a little garlic; some leftover peperonata; fresh zucchini blossoms.
The important thing to remember is to only gently cook the vegetable toppings (tomato and zucchini flowers don’t even need any pre-cooking), do not brown them, they’ll get a blast of heat in the oven that will take them a little too far otherwise.
For onion topping, gently sweat the onion slices in a knob of butter and a splash of olive oil with a pinch of salt and some fresh thyme leaves.
Don’t let the onions colour, just cook gently until they are completely soft, sweet and translucent.
For the tomato topping, simply place fresh slices of tomato on the dough, sprinkle with salt and torn basil.
- Schiacciatine & the last edition of Italian Table Talk | Emiko Davies:
- a sort of Tuscan focaccia.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
'via Blog this'
Saturday 18 November 2017
Monday 13 November 2017
Adjaruli Khachapuri: The Cheese Boat.
You can cook the dough in the evening and put it in the fridge.
And breakfast will be delicious
Recipe for 4 pieces
Dough
125 g milk
125 g water
7 g dry yeast
1 h spoon salt
2 h spoon sugar
1-2 tablespoons vegetable oil
1 piece egg
400 g of flour
Starting
250 g suluguni cheese
250 Imeretian or Feta (Feta)
OR Halloumi, or the mix of halloumi, mozzarella and some feta or low moisture mozzarella and crumbled feta.
4 eggs
Note: the proportion of dough and cheese should be 1:1.
In the bowl of a stand mixer fitted with a dough hook, combine
tepid milk
yeast
sugar
small part of flour
- put on 15 minutes in a warm place,
- then add
rest of flour
olive oil,
tepid water,
egg,
salt.
Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.
Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.
Make the filling: In a large bowl, combine the cheeses and set aside.
On a lightly floured work surface, turn out the dough.
Divide into roughly 4 pieces and roll into balls each piece gently.
Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
On a piece of lightly floured parchment paper flattened each ball into a flat pancake with a diameter of approximately 25cm i.e roll dough into a circle about 25cm.
Arrange slices of hard cheese cuted into matches at the edges of the flat dough.
Make border all the way around - tightly roll the dough about a third of the way toward the center leaving a 6-7cm wide space between the two rolls.
Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape;
Spread soft cheese mixture in the middle, packing down lightly.
Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet.
Repeat with remaining dough and cheese.
Place a pizza stone in the center of the oven and preheat to 200−220С or max to your oven.
Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 6cm apart.
Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes.
Open the oven door and gently pour 1 cracked eggs gently into the center of each boat, being careful not to break the yolks.
Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.
The egg should turn soft, but a white with film on top.
Remove the breads and divide the butter among the center of each loaf;
serve hot.
Note: there is no knife and fork, but only by Hands, only hands!
So: tear off a piece of crust, stir it with cheese-butter-egg, scoop up a little from there and drag it into your mouth.
...the next piece.
At the end there is a bottom: attention!
It must be rolled up and eaten like a pancake.
- Delicious Georgian Cuisine:
And breakfast will be delicious
Recipe for 4 pieces
Dough
125 g milk
125 g water
7 g dry yeast
1 h spoon salt
2 h spoon sugar
1-2 tablespoons vegetable oil
1 piece egg
400 g of flour
Starting
250 g suluguni cheese
250 Imeretian or Feta (Feta)
OR Halloumi, or the mix of halloumi, mozzarella and some feta or low moisture mozzarella and crumbled feta.
4 eggs
Note: the proportion of dough and cheese should be 1:1.
In the bowl of a stand mixer fitted with a dough hook, combine
tepid milk
yeast
sugar
small part of flour
- put on 15 minutes in a warm place,
- then add
rest of flour
olive oil,
tepid water,
egg,
salt.
Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.
Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.
Make the filling: In a large bowl, combine the cheeses and set aside.
On a lightly floured work surface, turn out the dough.
Divide into roughly 4 pieces and roll into balls each piece gently.
Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
On a piece of lightly floured parchment paper flattened each ball into a flat pancake with a diameter of approximately 25cm i.e roll dough into a circle about 25cm.
Arrange slices of hard cheese cuted into matches at the edges of the flat dough.
Make border all the way around - tightly roll the dough about a third of the way toward the center leaving a 6-7cm wide space between the two rolls.
Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape;
Spread soft cheese mixture in the middle, packing down lightly.
Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet.
Repeat with remaining dough and cheese.
Place a pizza stone in the center of the oven and preheat to 200−220С or max to your oven.
Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 6cm apart.
Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes.
Open the oven door and gently pour 1 cracked eggs gently into the center of each boat, being careful not to break the yolks.
Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.
The egg should turn soft, but a white with film on top.
Remove the breads and divide the butter among the center of each loaf;
serve hot.
Note: there is no knife and fork, but only by Hands, only hands!
So: tear off a piece of crust, stir it with cheese-butter-egg, scoop up a little from there and drag it into your mouth.
...the next piece.
At the end there is a bottom: attention!
It must be rolled up and eaten like a pancake.
- Delicious Georgian Cuisine:
Thursday 9 November 2017
Saturday 4 November 2017
Beautiful veggie moussaka by Jamie Oliver.
- Beautiful veggie moussaka | Jamie Oliver:
I’ve taken this classic Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
SERVES 12/6
Ingredients
15/7 g dried porcini
2/1 medium onions, peeled
2/1 cloves of garlic, peeled
olive oil
a few sprigs of fresh rosemary and sage, leaves picked
dried oregano
250/125 ml red wine
100/50 g dried brown lentils
2 x 400 g/1 x 400 g tins of chickpeas
4/2 fresh bay leaves
2 x 400 g/1 x 400 g tins of plum tomatoes
sea salt and freshly ground black pepper
4/2 large firm aubergines, trimmed
800/400 g potatoes, peeled
750/375 ml semi-skimmed milk
5/3 black peppercorns
75/40 g unsalted butter
75/40 g plain flour
50/25 g feta cheese
50/25 g kefalotyri or pecorino cheese
2/1 large free-range egg yolks
Method
Preheat the oven to 180ºC/350ºF/gas 4.
Place the porcini in a small bowl, cover with boiling water, then set aside to soak.
Finely slice the onions and garlic, then add to a large pan over a medium heat with a good lug of olive oil, the herbs and 1 teaspoon of oregano.
Remove the porcini to a board, reserving the water for later, then roughly chop and add to the pan.
Reduce the heat to medium-low and fry for around 10 minutes, or until softened but not coloured.
Turn the heat up to high, then add the wine and allow to bubble and boil away.
Stir in the chickpeas (juice and all), lentils, 2 bay leaves and the plum tomatoes, then strain in the porcini water.
Season and gently bring to the boil, then reduce the heat to low and simmer for around 1 hour, or until thickened and reduced, stirring occasionally and breaking up the tomatoes with the back of a spoon.
Meanwhile, peel the aubergines with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into rounds, roughly 1cm thick.
Place into a colander, sprinkle with a good pinch of salt and leave aside in the sink to soak.
Meanwhile, slice the potatoes into rough 1cm rounds, then parboil in a pan of boiling salted water for around 5 minutes.
Drain and allow to steam dry, then place into a large roasting tray (roughly 30cm x 40cm).
Season, drizzle with oil and scatter over 1 heaped tablespoon dried oregano, then toss well to coat and spread out into an even layer.
Place in the hot oven for 30 to 40 minutes, or until golden and tender.
Meanwhile, rinse the aubergines in cold water and pat dry with kitchen paper, then spread out into another large roasting tray.
Drizzle with oil, then season with pepper and oregano and place alongside the potatoes in the oven for 30 to 40 minutes, or until golden and cooked through.
Warm the milk with the remaining bay leaves and the peppercorns in a medium pan over a medium-low heat – you don’t want it to boil, so keep an eye it.
Once hot, strain into a jug, then wipe the pan and return it to a medium heat.
Add the butter and allow to melt, then stir in the flour to form a paste.
Start adding the hot milk, a splash at a time, stirring in each before adding the next.
Once all the milk has been added and you have a smooth and creamy sauce, crumble in one-third of the feta and grate in one-third of the kefalotyri (hard, salty white cheese) or pecorino (hard Italian cheeses), then simmer over a low heat for a further 5 minutes, or until thick and smooth.
Leave the béchamel aside to cool slightly.
To assemble your moussaka, spoon half the ragù over the tray of roast potatoes and layer half the aubergines on top, then repeat with the remaining ragù and aubergines.
Whisk the egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer.
Crumble and grate the remaining cheese on top, followed by a drizzle of oil, then place in the oven for 35 to 40 minutes, or until golden and bubbling.
Leave to cool for around 30 minutes, then serve alongside a Greek salad.
'via Blog this'
I’ve taken this classic Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
SERVES 12/6
Ingredients
15/7 g dried porcini
2/1 medium onions, peeled
2/1 cloves of garlic, peeled
olive oil
a few sprigs of fresh rosemary and sage, leaves picked
dried oregano
250/125 ml red wine
100/50 g dried brown lentils
2 x 400 g/1 x 400 g tins of chickpeas
4/2 fresh bay leaves
2 x 400 g/1 x 400 g tins of plum tomatoes
sea salt and freshly ground black pepper
4/2 large firm aubergines, trimmed
800/400 g potatoes, peeled
750/375 ml semi-skimmed milk
5/3 black peppercorns
75/40 g unsalted butter
75/40 g plain flour
50/25 g feta cheese
50/25 g kefalotyri or pecorino cheese
2/1 large free-range egg yolks
Method
Preheat the oven to 180ºC/350ºF/gas 4.
Place the porcini in a small bowl, cover with boiling water, then set aside to soak.
Finely slice the onions and garlic, then add to a large pan over a medium heat with a good lug of olive oil, the herbs and 1 teaspoon of oregano.
Remove the porcini to a board, reserving the water for later, then roughly chop and add to the pan.
Reduce the heat to medium-low and fry for around 10 minutes, or until softened but not coloured.
Turn the heat up to high, then add the wine and allow to bubble and boil away.
Stir in the chickpeas (juice and all), lentils, 2 bay leaves and the plum tomatoes, then strain in the porcini water.
Season and gently bring to the boil, then reduce the heat to low and simmer for around 1 hour, or until thickened and reduced, stirring occasionally and breaking up the tomatoes with the back of a spoon.
Meanwhile, peel the aubergines with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into rounds, roughly 1cm thick.
Place into a colander, sprinkle with a good pinch of salt and leave aside in the sink to soak.
Meanwhile, slice the potatoes into rough 1cm rounds, then parboil in a pan of boiling salted water for around 5 minutes.
Drain and allow to steam dry, then place into a large roasting tray (roughly 30cm x 40cm).
Season, drizzle with oil and scatter over 1 heaped tablespoon dried oregano, then toss well to coat and spread out into an even layer.
Place in the hot oven for 30 to 40 minutes, or until golden and tender.
Meanwhile, rinse the aubergines in cold water and pat dry with kitchen paper, then spread out into another large roasting tray.
Drizzle with oil, then season with pepper and oregano and place alongside the potatoes in the oven for 30 to 40 minutes, or until golden and cooked through.
Warm the milk with the remaining bay leaves and the peppercorns in a medium pan over a medium-low heat – you don’t want it to boil, so keep an eye it.
Once hot, strain into a jug, then wipe the pan and return it to a medium heat.
Add the butter and allow to melt, then stir in the flour to form a paste.
Start adding the hot milk, a splash at a time, stirring in each before adding the next.
Once all the milk has been added and you have a smooth and creamy sauce, crumble in one-third of the feta and grate in one-third of the kefalotyri (hard, salty white cheese) or pecorino (hard Italian cheeses), then simmer over a low heat for a further 5 minutes, or until thick and smooth.
Leave the béchamel aside to cool slightly.
To assemble your moussaka, spoon half the ragù over the tray of roast potatoes and layer half the aubergines on top, then repeat with the remaining ragù and aubergines.
Whisk the egg yolks into the béchamel sauce, then gently pour onto the aubergines in an even layer.
Crumble and grate the remaining cheese on top, followed by a drizzle of oil, then place in the oven for 35 to 40 minutes, or until golden and bubbling.
Leave to cool for around 30 minutes, then serve alongside a Greek salad.
'via Blog this'
Monday 30 October 2017
French onion soup.
- French Onion Soup | Michael Ruhlman:
- No-Stock French Onion Soup:
- French Onion Soup - Alexandra's Kitchen:
- - david lebovitz's french onion soup (from 'my paris kitchen') - A Way To Garden: "david lebovitz’s french onion soup "
'via Blog this'
- No-Stock French Onion Soup:
- French Onion Soup - Alexandra's Kitchen:
- - david lebovitz's french onion soup (from 'my paris kitchen') - A Way To Garden: "david lebovitz’s french onion soup "
'via Blog this'
Sunday 29 October 2017
Maple Glazed Apple Pull-Apart Bread.
Maple Glazed Apple Pull-Apart Bread. - Half Baked Harvest:
INGREDIENTS
3/4 cup warm milk
3 teaspoons instant yeast
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
3 eggs
1 1/2 sticks (3/4 cup) unsalted butter, melted
3 1/2 - 4 cups all-purpose flour
FILLING
6 tablespoons unsalted butter softened
1/2 cup packed light or dark brown sugar
1 tablespoon ground cinnamon
2 Honeycrisp apples, diced
GLAZE
1/4 cup real maple syrup
2 cups powdered sugar
1 tablespoon bourbon optional
1 vanilla extract
Get Ingredients Powered by Chicory
INSTRUCTIONS
1. To make the dough:
Combine milk, yeast, and sugar in a large mixing bowl and mix on low speed until incorporated.
2. Add the salt, eggs, and melted butter and mix until combined. Gradually mix in the flour until the dough comes together and pulls away from the side of the bowl. The dough will be sticky. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.
3. Meanwhile, make the filling.
Add the brown sugar and cinnamon to a bowl and mix well.
4. Lightly dust a surface with flour.
Once the dough has doubled in size, punch the dough down and roll the dough into a rectangle (about 9inches/22cm x 24 inches/60cm).
Drizzle half the butter evenly over the dough.
Sprinkle with half the cinnamon sugar.
Arrange the apples over the cinnamon sugar, then sprinkle with the remaining cinnamon sugar and drizzle with the remaining butter.
Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go.
When you reach the edge, pinch along the edges to seal.
5. Place the log seam side down on a baking sheet lined with parchment paper.
With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log.
Arrange the cut sections so that they lean to alternating sides.
Use your hands to gently push the dough together to almost the size of you bread pan.
The dough will zigzag slightly.
Using the parchment paper, lift the dough up and into the bread pan.
If using a bread pan smaller than 22cm/12cm = 9 inches x 5 inches, divide the dough among 2 bread pans.
Cover and let rise in a warm place for 45 minutes to 1 hour.
6. Preheat the oven to 177C/350 degrees F.
Place the bread on a rimmed baking sheet and bake 45-50 minutes or until lightly browned on top, do not over bake, this bread is best when still doughy.
7. To make the glaze.
In a medium bowl, whisk together the maple syrup, powdered sugar, and bourbon, if using, and vanilla.
If needed, add water to thin the glaze, 1 tablespoon at a time.
'via Blog this'
INGREDIENTS
3/4 cup warm milk
3 teaspoons instant yeast
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
3 eggs
1 1/2 sticks (3/4 cup) unsalted butter, melted
3 1/2 - 4 cups all-purpose flour
FILLING
6 tablespoons unsalted butter softened
1/2 cup packed light or dark brown sugar
1 tablespoon ground cinnamon
2 Honeycrisp apples, diced
GLAZE
1/4 cup real maple syrup
2 cups powdered sugar
1 tablespoon bourbon optional
1 vanilla extract
Get Ingredients Powered by Chicory
INSTRUCTIONS
1. To make the dough:
Combine milk, yeast, and sugar in a large mixing bowl and mix on low speed until incorporated.
2. Add the salt, eggs, and melted butter and mix until combined. Gradually mix in the flour until the dough comes together and pulls away from the side of the bowl. The dough will be sticky. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.
3. Meanwhile, make the filling.
Add the brown sugar and cinnamon to a bowl and mix well.
4. Lightly dust a surface with flour.
Once the dough has doubled in size, punch the dough down and roll the dough into a rectangle (about 9inches/22cm x 24 inches/60cm).
Drizzle half the butter evenly over the dough.
Sprinkle with half the cinnamon sugar.
Arrange the apples over the cinnamon sugar, then sprinkle with the remaining cinnamon sugar and drizzle with the remaining butter.
Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go.
When you reach the edge, pinch along the edges to seal.
5. Place the log seam side down on a baking sheet lined with parchment paper.
With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log.
Arrange the cut sections so that they lean to alternating sides.
Use your hands to gently push the dough together to almost the size of you bread pan.
The dough will zigzag slightly.
Using the parchment paper, lift the dough up and into the bread pan.
If using a bread pan smaller than 22cm/12cm = 9 inches x 5 inches, divide the dough among 2 bread pans.
Cover and let rise in a warm place for 45 minutes to 1 hour.
6. Preheat the oven to 177C/350 degrees F.
Place the bread on a rimmed baking sheet and bake 45-50 minutes or until lightly browned on top, do not over bake, this bread is best when still doughy.
7. To make the glaze.
In a medium bowl, whisk together the maple syrup, powdered sugar, and bourbon, if using, and vanilla.
If needed, add water to thin the glaze, 1 tablespoon at a time.
'via Blog this'
Saturday 28 October 2017
Ajapsandali - Georgian Ratatouille.
Ajapsandali - Georgian Ratatouille, a ratatouille that bites back.
Translated from the Turkic dialects means "How delicious you are!"
- Ajapsandali - A Ratatouille That Bites Back — Chesnok:
3 large eggplants, stemmed, quartered lengthwise, and cut into ½-inch slices
2 large onions, medium chop
3 large carrots, cut into half moons
3 bell peppers (preferably of various colors), medium chop
1 jalapeño, finely chopped (depending on your spice preference, leave as much or little seeds)
3 large tomatoes, peeled, deseeded, squeezed of any extra juices, and roughly chopped
4 cloves garlic, one pressed, the other three thinly sliced
1 large bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped
4-5 springs of basil (preferably purple if it’s available), sliced in chiffonade
kosher salt
sugar (optional)
sunflower or grapeseed oil
Prepare the vegetables and spices.
Peel and cut the eggplant into long pieces.
Cut potatoes into large pieces.
Cut green pepper.
Cut onions.
Chop greens.
Fry eggplant in oil on the pan.
Fry potatoes.
Stew pepper and onions in oil.
You can put the layers of chopped ingredients in saucepan without stewing; pour oil, sprinkle with greens, spices and boil. You can use rice instead of potatoes.
Put together fried vegetables, add tomatoes and stew.
Stew until vegetables are ready. Sprinkle with greens and garlic. Remove from fire.
Translated from the Turkic dialects means "How delicious you are!"
- Ajapsandali - A Ratatouille That Bites Back — Chesnok:
3 large eggplants, stemmed, quartered lengthwise, and cut into ½-inch slices
2 large onions, medium chop
3 large carrots, cut into half moons
3 bell peppers (preferably of various colors), medium chop
1 jalapeño, finely chopped (depending on your spice preference, leave as much or little seeds)
3 large tomatoes, peeled, deseeded, squeezed of any extra juices, and roughly chopped
4 cloves garlic, one pressed, the other three thinly sliced
1 large bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped
4-5 springs of basil (preferably purple if it’s available), sliced in chiffonade
kosher salt
sugar (optional)
sunflower or grapeseed oil
Prepare the vegetables and spices.
Peel and cut the eggplant into long pieces.
Cut potatoes into large pieces.
Cut green pepper.
Cut onions.
Chop greens.
Fry eggplant in oil on the pan.
Fry potatoes.
Stew pepper and onions in oil.
You can put the layers of chopped ingredients in saucepan without stewing; pour oil, sprinkle with greens, spices and boil. You can use rice instead of potatoes.
Put together fried vegetables, add tomatoes and stew.
Stew until vegetables are ready. Sprinkle with greens and garlic. Remove from fire.
Monday 23 October 2017
From Alexandra's Kitchen (aubergine/eggplant).
Sunday 22 October 2017
How to make chilli pepper jam By Thane Prince.
- BBC Food - Recipes - How to make chilli pepper jam:
Ingredients
5/3 red peppers
8/4 red chillies
1.25kg/625g granulated sugar
360ml/180ml white wine vinegar or cider vinegar
225g/112.5g canned chopped tomatoes
125g/62.5 liquid pectin
Method
To clean the jars, preheat the oven to 140C/275F/Gas
- Wash the jars well in warm soapy water then rinse thoroughly under running water.
Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
Place a clean plate in the freezer to chill.
This will be used to test if the cooked jam has reached setting point.
For the jam,
cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat).
Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely.
Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes.
Bring slowly to the boil, stirring, until the sugar has dissolved.
Bring the mixture to a rolling boil for 7-10 minutes to reduce the liquid by a half.
Remove from the heat and stir in the pectin.
Return the pan to the heat and boil for another couple of minutes.
To test if the jam has reached setting point spoon a little onto the chilled plate.
Leave for a moment, then push the edge of the jam with your finger - if the jam is ready the surface will wrinkle as you push.
Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars.
The jam will keep in the sealed jar for up to six months.
'via Blog this'
Ingredients
5/3 red peppers
8/4 red chillies
1.25kg/625g granulated sugar
360ml/180ml white wine vinegar or cider vinegar
225g/112.5g canned chopped tomatoes
125g/62.5 liquid pectin
Method
To clean the jars, preheat the oven to 140C/275F/Gas
- Wash the jars well in warm soapy water then rinse thoroughly under running water.
Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
Place a clean plate in the freezer to chill.
This will be used to test if the cooked jam has reached setting point.
For the jam,
cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat).
Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely.
Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes.
Bring slowly to the boil, stirring, until the sugar has dissolved.
Bring the mixture to a rolling boil for 7-10 minutes to reduce the liquid by a half.
Remove from the heat and stir in the pectin.
Return the pan to the heat and boil for another couple of minutes.
To test if the jam has reached setting point spoon a little onto the chilled plate.
Leave for a moment, then push the edge of the jam with your finger - if the jam is ready the surface will wrinkle as you push.
Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars.
The jam will keep in the sealed jar for up to six months.
'via Blog this'
Saturday 21 October 2017
Kombucha.
https://www.instagram.com/deannacat3/
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There have been numerous scientific studies about certain positive health impacts of kombucha floating around for decades, and recently, researchers at a northeastern European university (University of Latvia) did a comprehensive analysis and summation of 75 peer-reviewed academic studies, attesting to both the safety and the proven health benefits of consuming it. Here is what they found; 18 reasons to raise a glass of booch and cheers to your health 🍻
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"1. Detoxification - Kombucha contains substantial amounts of glucuronic acid (GA). GA is well known as a detoxicant. In the body it combines with toxins like pharmaceuticals and environmental pollutants. It then converts them into compounds that are soluble and the body can excrete. Drinking kombucha may also help prevent tissues from absorbing industrial toxins in the environment.
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2. Antioxidants - Kombucha contains abundant antioxidants including vitamins E, C, beta-carotene, and other carotenoids. Like black tea, kombucha also contains polyphenols and other compounds with antioxidant powers. But because it is fermented, kombucha is much more powerful than plain tea. Its antioxidant activity has been found to be 100 times higher than vitamin C and 25 times higher than vitamin E. For that reason drinking traditional kombucha may help cure chronic illnesses caused by oxidative stress.
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3. Energy - Kombucha sets iron free from black tea. That helps increase levels of blood hemoglobin, and improves oxygen flow to tissues. It also improves the body's absorption of other non-heme (plant-derived) iron.
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4. Immunity - Oxidative stress suppresses the immune system but kombucha's high levels of vitamin C support immunity. Its antioxidant power also protects against cell damage, inflammatory diseases, suppressed immunity, and tumors.
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5. Gastric Illnesses - Nonsteroidal anti-inflammatory drugs (NSAIDs) are toxic to the gut. They can lead to gastric ulcers. Indomethacin, a popular NSAID, can disrupt blood circulation......
.
There have been numerous scientific studies about certain positive health impacts of kombucha floating around for decades, and recently, researchers at a northeastern European university (University of Latvia) did a comprehensive analysis and summation of 75 peer-reviewed academic studies, attesting to both the safety and the proven health benefits of consuming it. Here is what they found; 18 reasons to raise a glass of booch and cheers to your health 🍻
.
"1. Detoxification - Kombucha contains substantial amounts of glucuronic acid (GA). GA is well known as a detoxicant. In the body it combines with toxins like pharmaceuticals and environmental pollutants. It then converts them into compounds that are soluble and the body can excrete. Drinking kombucha may also help prevent tissues from absorbing industrial toxins in the environment.
.
2. Antioxidants - Kombucha contains abundant antioxidants including vitamins E, C, beta-carotene, and other carotenoids. Like black tea, kombucha also contains polyphenols and other compounds with antioxidant powers. But because it is fermented, kombucha is much more powerful than plain tea. Its antioxidant activity has been found to be 100 times higher than vitamin C and 25 times higher than vitamin E. For that reason drinking traditional kombucha may help cure chronic illnesses caused by oxidative stress.
.
3. Energy - Kombucha sets iron free from black tea. That helps increase levels of blood hemoglobin, and improves oxygen flow to tissues. It also improves the body's absorption of other non-heme (plant-derived) iron.
.
4. Immunity - Oxidative stress suppresses the immune system but kombucha's high levels of vitamin C support immunity. Its antioxidant power also protects against cell damage, inflammatory diseases, suppressed immunity, and tumors.
.
5. Gastric Illnesses - Nonsteroidal anti-inflammatory drugs (NSAIDs) are toxic to the gut. They can lead to gastric ulcers. Indomethacin, a popular NSAID, can disrupt blood circulation......
Wednesday 18 October 2017
Tuesday 17 October 2017
Caramelised Onion Soup by Donna Hay.
- Caramelised Onion Soup | Donna Hay:
Ingredients
1kg brown onions, unpeeled, cut into wedges
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper
1 tablespoon white balsamic vinegar
2 tablespoons caster (superfine) sugar
1 litre milk
1 bulb garlic, halved
2 bay leaves
½ cup (125ml) single (pouring) cream
⅓ cup (90g) store-bought caramelised onion
Thyme sprigs, to serve
Method
Preheat oven to 220°c (425°f).
Place the onion, oil, salt, vinegar and sugar on a large oven tray lined with non-stick baking paper and toss to combine.
Cover with aluminium foil and cook for 55–60 minutes or until soft and lightly golden.
Set aside until cool enough to handle.
While the onion is cooking, place the milk, garlic and bay leaves in a large saucepan over high heat and bring to just below the boil.
Remove from the heat.
Remove and discard the garlic and bay leaves.
Peel off the onion skins and discard.
Place the onion in a blender, add half the milk and blend until smooth.
Return to the saucepan with the cream and remaining milk, and place over low heat until combined and warmed through.
Divide the soup between bowls.
Top with the caramelised onion and thyme to serve.
Serves 4.
'via Blog this'
Ingredients
1kg brown onions, unpeeled, cut into wedges
2 tablespoons extra virgin olive oil
Sea salt and cracked black pepper
1 tablespoon white balsamic vinegar
2 tablespoons caster (superfine) sugar
1 litre milk
1 bulb garlic, halved
2 bay leaves
½ cup (125ml) single (pouring) cream
⅓ cup (90g) store-bought caramelised onion
Thyme sprigs, to serve
Method
Preheat oven to 220°c (425°f).
Place the onion, oil, salt, vinegar and sugar on a large oven tray lined with non-stick baking paper and toss to combine.
Cover with aluminium foil and cook for 55–60 minutes or until soft and lightly golden.
Set aside until cool enough to handle.
While the onion is cooking, place the milk, garlic and bay leaves in a large saucepan over high heat and bring to just below the boil.
Remove from the heat.
Remove and discard the garlic and bay leaves.
Peel off the onion skins and discard.
Place the onion in a blender, add half the milk and blend until smooth.
Return to the saucepan with the cream and remaining milk, and place over low heat until combined and warmed through.
Divide the soup between bowls.
Top with the caramelised onion and thyme to serve.
Serves 4.
'via Blog this'
Sunday 15 October 2017
Ossetian Pies. Khachapuri.
from
- @londonbreadbaker • Instagram photos and videos:
"I converted a yeast recipe from a website called Lyukum to sourdough- have a look on their site for ideas for fillings:
220g starter,
110g water,
290g bread flour,
100g buttermilk or kefir (recipe says sour cream but my kefir worked well)
2 level tsp salt,
2 tsp sugar,
1 large egg,
2 tablespoon sunflower oil.
This is a fairly wet dough so easier to mix in a mixer.
Mix all ingredients except the oil and mix until it clears the bottom of the bowl- add oil and mix again until completely absorbed.
Bulk in a warm place and refrigerate overnight.
Easier shaped from the fridge.
I didn’t have to add any flour to my dough but I guess it will depend on what flour you use-the one I used has over 13% protein.
- Ossetian Pies | Lyukum Cooking Lab:
for the dough
400g bread flour
5g Saf Instant Yeast
2tsp kosher salt
2tsp sugar
220ml water
100g sour cream
1egg large
2tbsp sunflower oil
for Tsaharadjin filling
160g beet leavesfinely chopped
10g chivesfinely chopped
10g cilantrofinely chopped
180g Feta cheese
for Kabushkadjin-Syht filling
200g cabbagefinely chopped
50g onionfinely diced
1tsp sunflower oil
1pinch kosher salt
1pinch black pepperfreshly ground
50g walnutstoasted, finely chopped
115g Feta cheese
for Davondjin filling
90g chivesfinely chopped
60g rampsfinely chopped
115g Feta cheese
- Ossetian pies are baked two at a time on two racks.
They are baked on naked stone or in shallow heavy-bottom pans.
What is good for baking pizza is good for baking Ossetian pies.
I prefer pans.
Preheat the oven to 232C/450F with two 30cm/12" pans in inside.
Do not shape pies until your oven is ready.
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
- Delicious Georgian Cuisine:
- Сахараджин - tastes are made, not born: (RU)
- Осетинские пироги - tastes are made, not born: (RU)
- Осетинские пироги. Тесто и две начинки - tastes are made, not born: (RU)
- @londonbreadbaker • Instagram photos and videos:
"I converted a yeast recipe from a website called Lyukum to sourdough- have a look on their site for ideas for fillings:
220g starter,
110g water,
290g bread flour,
100g buttermilk or kefir (recipe says sour cream but my kefir worked well)
2 level tsp salt,
2 tsp sugar,
1 large egg,
2 tablespoon sunflower oil.
This is a fairly wet dough so easier to mix in a mixer.
Mix all ingredients except the oil and mix until it clears the bottom of the bowl- add oil and mix again until completely absorbed.
Bulk in a warm place and refrigerate overnight.
Easier shaped from the fridge.
I didn’t have to add any flour to my dough but I guess it will depend on what flour you use-the one I used has over 13% protein.
- Ossetian Pies | Lyukum Cooking Lab:
for the dough
400g bread flour
5g Saf Instant Yeast
2tsp kosher salt
2tsp sugar
220ml water
100g sour cream
1egg large
2tbsp sunflower oil
for Tsaharadjin filling
160g beet leavesfinely chopped
10g chivesfinely chopped
10g cilantrofinely chopped
180g Feta cheese
for Kabushkadjin-Syht filling
200g cabbagefinely chopped
50g onionfinely diced
1tsp sunflower oil
1pinch kosher salt
1pinch black pepperfreshly ground
50g walnutstoasted, finely chopped
115g Feta cheese
for Davondjin filling
90g chivesfinely chopped
60g rampsfinely chopped
115g Feta cheese
- Ossetian pies are baked two at a time on two racks.
They are baked on naked stone or in shallow heavy-bottom pans.
What is good for baking pizza is good for baking Ossetian pies.
I prefer pans.
Preheat the oven to 232C/450F with two 30cm/12" pans in inside.
Do not shape pies until your oven is ready.
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
- Delicious Georgian Cuisine:
- Сахараджин - tastes are made, not born: (RU)
- Осетинские пироги - tastes are made, not born: (RU)
- Осетинские пироги. Тесто и две начинки - tastes are made, not born: (RU)
How to get the best results from your Pizza Stone.
- - tips - Émile Henry:
You can use our Pizza Stone to prepare and cook your homemade pizzas.
Following our advice, you will produce pizzas with a beautifully golden, deliciously crisp crust.
Preparation and cooking
For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes.
Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven.
During this time, sprinkle flour or very fine couscous over your work surface.
The couscous will help you remove your pizza easily afterwards.
Roll out your dough, put the toppings on your pizza and, using a pizza peel, place it directly on your Pizza Stone in the oven.
Cook for 10-12 minutes at 240°C / 475°F / Gas Mark 9.
The thinner the dough, the higher you should set the oven temperature: up to 250°C / 480°F / Gas Mark 9 for very thin dough.
You can also use it to cook thin-crust tarts, appetizers etc.
'via Blog this'
You can use our Pizza Stone to prepare and cook your homemade pizzas.
Following our advice, you will produce pizzas with a beautifully golden, deliciously crisp crust.
Preparation and cooking
For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes.
Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven.
During this time, sprinkle flour or very fine couscous over your work surface.
The couscous will help you remove your pizza easily afterwards.
Roll out your dough, put the toppings on your pizza and, using a pizza peel, place it directly on your Pizza Stone in the oven.
Cook for 10-12 minutes at 240°C / 475°F / Gas Mark 9.
The thinner the dough, the higher you should set the oven temperature: up to 250°C / 480°F / Gas Mark 9 for very thin dough.
You can also use it to cook thin-crust tarts, appetizers etc.
'via Blog this'
Friday 13 October 2017
Khachapuri - Imeruli pirog.
13 October 2017
15 October 2017
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.
Different regions of Georgia have their own type of khachapuri with the most common being –
Imeruli (Georgian: იმერული ხაჭაპური) – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri mentioned in this article.
Ingredients (for 3 khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and 50 ml of oil.
Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces as shown in the picture below.
Congratulations, your dough is now ready to make khachapuri!
------------
Ingredients:
200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape.
As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
The dough should like the one in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature (200-220 C ).
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
PS
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
Heat a large griddle or cast iron skillet over medium-high heat until hot.
Add as many khachapuri as will fit in a single layer without crowding or overlapping.
Cook on one side until the breads are well browned and lightly charred in some places, 3-4 minutes.
Using a wide spatula, turn and repeat on the remaining side.
-------------
- Preheat the oven to 230C/450° F, and place a dish full of water on the bottom rack.
- Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat.
Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.
- Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.
I had already turned the oven and preheated it on the 180 degrees Celsius and I just put the pan into it and had it for 40 minutes.
- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them.
Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total.
- About Food – Megruli Khachapuri | Georgia About:
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
- Delicious Georgian Cuisine:
15 October 2017
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.
Different regions of Georgia have their own type of khachapuri with the most common being –
Imeruli (Georgian: იმერული ხაჭაპური) – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri mentioned in this article.
Ingredients (for 3 khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and 50 ml of oil.
Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces as shown in the picture below.
Congratulations, your dough is now ready to make khachapuri!
------------
Ingredients:
200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape.
As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
The dough should like the one in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature (200-220 C ).
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
PS
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
Heat a large griddle or cast iron skillet over medium-high heat until hot.
Add as many khachapuri as will fit in a single layer without crowding or overlapping.
Cook on one side until the breads are well browned and lightly charred in some places, 3-4 minutes.
Using a wide spatula, turn and repeat on the remaining side.
-------------
- Preheat the oven to 230C/450° F, and place a dish full of water on the bottom rack.
- Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat.
Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.
- Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.
I had already turned the oven and preheated it on the 180 degrees Celsius and I just put the pan into it and had it for 40 minutes.
- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them.
Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total.
- About Food – Megruli Khachapuri | Georgia About:
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
- Delicious Georgian Cuisine:
Marie Helene’s apple cake.
- THE ULTIMATE APPLE CAKE | Bewitching Kitchen: (from Dorie Greenspan)
- https://lk-experiment.blogspot.co.uk/2013/10/marie-helenes-apple-cake.html
Also:
Marie-Hélène's Apple Cake recipe | Epicurious.com:
by Dorie Greenspan:
"My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food.
She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity.
There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it."
- French Apple Cake - David Lebovitz:
'via Blog this'
- https://lk-experiment.blogspot.co.uk/2013/10/marie-helenes-apple-cake.html
Also:
Marie-Hélène's Apple Cake recipe | Epicurious.com:
by Dorie Greenspan:
"My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food.
She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity.
There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it."
- French Apple Cake - David Lebovitz:
'via Blog this'
Plum jam.
- plum jam {umbria} - Elizabeth Minchilli in Rome:
PLUM JAM {UMBRIA}
Prep time: 2 hours Cook time: 20 mins Total time: 2 hours 20 mins
Serves: 3 jars
INGREDIENTS
1 kilo (2 pounds) purple plums
500 grams (1 pound) sugar
juice of 1 lemon
3 to 4 small canning jars with lids
INSTRUCTIONS
Wash and dry the plum, then pit them. I usually make a circular cut around the pium, then give it a twist. This leaves you with one half without a pit. If your plum is ripe, then the pit should just pop out. Otherwise you might have to use your knife.
Place the plums in a large pot, and add the sugar and lemon juice. Stir well and leave to sit for at least 2 hours or even overnight. This will allow the the juices to flow from the plums and soften them a bit.
In the meantime sterilize your jars and lids. I usually just do this in the washing machine on a high setting. Otherwise you can boil them in a big pot of water for 10 minutes.
When ready to make your jam put the pot on medium heat and cook, stirring, until the sugar is dissolved and fruit begins to simmer. Turn up the heat a bit, and let simmer, stirring every so often and making sure the bottom isn’t burning, for about 20 minutes. The jam will turn a deep red color and the fruit should fall apart. The jam should reach between 210°F and 220°F, if you have a thermometer.
When the jam has reached this stage, turn off the heat, and carefully ladle the hot jam into the sterilized jars. Fill to within a ¼ inch of the top. Place the lid on each jar, making sure it is closed, but don’t use all your force, since you want the air to be able to escape.
Bring a pot of water to boil, filling it up about half way. Carefully lower the jars into the hot water bath, making sure the water comes up an inch over the top of the jars. Bring it back to a simmer for 10 minutes to sterilize.
Carefully remove the jars from the water bath to a dishtowel on your counter. If you are using canning lids, then you will hear the ‘pop’ as the air escapes and forms
Note: If you are going to be making a lot of jam, a few tools make this much easier. I always use a jam funnel to fill my jars. A candy thermometer takes the worry out of things. And a set of these jam tongs avoids tears.
'via Blog this'
PLUM JAM {UMBRIA}
Prep time: 2 hours Cook time: 20 mins Total time: 2 hours 20 mins
Serves: 3 jars
INGREDIENTS
1 kilo (2 pounds) purple plums
500 grams (1 pound) sugar
juice of 1 lemon
3 to 4 small canning jars with lids
INSTRUCTIONS
Wash and dry the plum, then pit them. I usually make a circular cut around the pium, then give it a twist. This leaves you with one half without a pit. If your plum is ripe, then the pit should just pop out. Otherwise you might have to use your knife.
Place the plums in a large pot, and add the sugar and lemon juice. Stir well and leave to sit for at least 2 hours or even overnight. This will allow the the juices to flow from the plums and soften them a bit.
In the meantime sterilize your jars and lids. I usually just do this in the washing machine on a high setting. Otherwise you can boil them in a big pot of water for 10 minutes.
When ready to make your jam put the pot on medium heat and cook, stirring, until the sugar is dissolved and fruit begins to simmer. Turn up the heat a bit, and let simmer, stirring every so often and making sure the bottom isn’t burning, for about 20 minutes. The jam will turn a deep red color and the fruit should fall apart. The jam should reach between 210°F and 220°F, if you have a thermometer.
When the jam has reached this stage, turn off the heat, and carefully ladle the hot jam into the sterilized jars. Fill to within a ¼ inch of the top. Place the lid on each jar, making sure it is closed, but don’t use all your force, since you want the air to be able to escape.
Bring a pot of water to boil, filling it up about half way. Carefully lower the jars into the hot water bath, making sure the water comes up an inch over the top of the jars. Bring it back to a simmer for 10 minutes to sterilize.
Carefully remove the jars from the water bath to a dishtowel on your counter. If you are using canning lids, then you will hear the ‘pop’ as the air escapes and forms
Note: If you are going to be making a lot of jam, a few tools make this much easier. I always use a jam funnel to fill my jars. A candy thermometer takes the worry out of things. And a set of these jam tongs avoids tears.
'via Blog this'
Wednesday 11 October 2017
Stewy Chickpea "Tagine".
- Stewy Chickpea "Tagine" with Tomatoes, Cilantro and Golden Raisins Recipe on Food52:
- Chickpea Tagine with Tomatoes and Roasted Delicata Squash - Alexandra's Kitchen
Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few.
"I purchase mine from Tara Kitchen, but you can find the blend from many sources or you can make your own:
For the ras el hanout:
1/2 cup cumin seeds
1/4 cup dried rose petals
1/4 cup coriander seeds
3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
5 tablespoons smoked paprika
1 tablespoon black peppercorns
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
The ras al hanout can be stored in an airtight container for up to 3 months.
I prefer cooking chickpeas from scratch, but you can use canned chickpeas here with fine results.
You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine."
—Alexandra Stafford
Serves 3 to 4
2 tablespoons olive oil plus more for the squash, if using
1 onion, thinly sliced to yield about 1 1/2 cups
Kosher salt to taste
2 cloves garlic, minced
1 tablespoon ras el hanout, see notes above
1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end
4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups
3 cups cooked chickpeas, see notes above
1/4 cup golden raisins
1/4 cup white balsamic vinegar
1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces
Bread for serving, optional
If you are roasting squash, preheat the oven to 450° F.
Prepare the stew. Heat the oil in a large skillet over medium-high heat.
When it shimmers add the onion and immediately turn the heat down to medium.
Season the onion with salt.
Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes.
(A little browning is fine.)
Add the garlic and cook for one more minute.
Add the ras el hanout and cook for another minute.
Add the cilantro and cook for another minute.
Add the tomatoes, season with a big pinch of salt, and stir to distribute.
Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water.
Bring to a simmer, then adjust heat so mixture is gently simmering.
Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much.
If it gets low, add water by the 1/4 cup.
Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan.
Spread squash over sheet pan.
Drizzle with a few tablespoons of oil and season generously with salt.
Toss to coat.
Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden.
Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.
When the chickpeas have simmered for about 30 minutes, taste the mixture.
Add salt to taste.
Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end.
If you are using water, you may need to add more salt at the end.
Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.
To serve, spoon chickpeas into bowls.
Tuck squash aside chickpeas—they're nice to eat together—and serve bread alongside as well.
'via Blog this'
- Chickpea Tagine with Tomatoes and Roasted Delicata Squash - Alexandra's Kitchen
Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few.
"I purchase mine from Tara Kitchen, but you can find the blend from many sources or you can make your own:
For the ras el hanout:
1/2 cup cumin seeds
1/4 cup dried rose petals
1/4 cup coriander seeds
3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
5 tablespoons smoked paprika
1 tablespoon black peppercorns
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
The ras al hanout can be stored in an airtight container for up to 3 months.
I prefer cooking chickpeas from scratch, but you can use canned chickpeas here with fine results.
You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine."
—Alexandra Stafford
Serves 3 to 4
2 tablespoons olive oil plus more for the squash, if using
1 onion, thinly sliced to yield about 1 1/2 cups
Kosher salt to taste
2 cloves garlic, minced
1 tablespoon ras el hanout, see notes above
1/2 cup finely diced cilantro, plus a few tablespoons for sprinkling at the end
4 to 6 Roma (plum) or other tomatoes, finely diced to yield 2 heaping cups
3 cups cooked chickpeas, see notes above
1/4 cup golden raisins
1/4 cup white balsamic vinegar
1 delicata squash, optional, halved lengthwise, seeded, and sliced into 1/2-inch pieces
Bread for serving, optional
If you are roasting squash, preheat the oven to 450° F.
Prepare the stew. Heat the oil in a large skillet over medium-high heat.
When it shimmers add the onion and immediately turn the heat down to medium.
Season the onion with salt.
Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn't browning, about 10 to 15 minutes.
(A little browning is fine.)
Add the garlic and cook for one more minute.
Add the ras el hanout and cook for another minute.
Add the cilantro and cook for another minute.
Add the tomatoes, season with a big pinch of salt, and stir to distribute.
Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water.
Bring to a simmer, then adjust heat so mixture is gently simmering.
Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn't reduced too much.
If it gets low, add water by the 1/4 cup.
Meanwhile, if roasting the squash, rub some oil over a rimmed sheet pan.
Spread squash over sheet pan.
Drizzle with a few tablespoons of oil and season generously with salt.
Toss to coat.
Spread back into a single layer, then roast for 20 to 25 minutes, or until the underside is nice and golden.
Finish the squash by sliding it under the broiler for 2 minutes or until the top of the squash is golden.
When the chickpeas have simmered for about 30 minutes, taste the mixture.
Add salt to taste.
Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end.
If you are using water, you may need to add more salt at the end.
Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.
To serve, spoon chickpeas into bowls.
Tuck squash aside chickpeas—they're nice to eat together—and serve bread alongside as well.
'via Blog this'
Tuesday 10 October 2017
Beet kvass is the ultimate tonic.
- Beet kvass is the ultimate tonic. Read more about the why and how.:
There’s a lot of buzz these days about superfoods.
But have you ever found it puzzling that most of what’s being touted as “superfoods” come packaged in plastic containers?
An ideal superfood is actually nutrient-dense real food. So let’s talk about beet kvass, the ultimate super tonic.
Beet kvass is a probiotic, a liver tonic and a digestive aid.
Support Your Liver
Beet kvass contains many liver-supporting properties. It is a perfect addition to any detoxification program.
This ancient liver tonic is especially helpful for preconception women as it cleanses and tonifies the liver and can prevent future morning sickness, which is so common in the first trimester of pregnancy.
Beet kvass is also an excellent support for kidney stones and gallstones.
Many report that daily consumption of beet kvass eventually eliminates liver spots that have formed on the skin!
Beet kvass provides valuable enzymes and lactic acid.
Lactic acid is a natural means of preserving food and making food less likely to harbor pathogenic bacteria.
Comprised of a variety of beneficial bacteria, lactic acid bacteria is most important in food fermentation.
Lactic acid bacteria are used in making cheese, yogurt, sauerkraut, pickles and beet kvass.
For you history buffs, beet kvass is a traditional tonic that was very popular in Russian and Ukrainian cultures dating back to the Middle Ages.
It was known to offer protection against infection and to help one deal with hangovers. Beet kvass also cleanses the blood.
Beet kvass is a wonderful addition to the diet.
Easy and economical to make and its benefits are tremendous.
It is one of the most nourishing tonics available and you will love the satisfaction that you created it yourself.
Don’t forget, beet kvass, teeming with beneficial bacteria, is a natural probiotic.
It is also rich in minerals and enzymes.
This liver tonic is an excellent digestive aid, especially for those challenged by constipation.
Your liver and skin will love it. And your immune system will be stronger for it.
Make it a daily tonic in your home!
Easy Recipe for Beet Kvass
Probably about the simplest thing on the planet to prepare, it will take about three minutes or less to have this concoction ready for brewing.
Start with a 2-quart jar.
Sterilize the jar by bringing water to a boil and pouring in the jar and then emptying the water.
3 medium beets, peeled (optional) and coarsely chopped
4 tablespoons homemade whey (optional)
1 tablespoon Celtic sea salt (use 1 ½ tablespoons if not adding whey)
spring water or purified non-chlorinated water
Cut beets into quarters, or eighths if beets are large (cutting them into 1-inch pieces).
Avoid small pieces as this will create too much fermentation.
The result of this will be an undesirably high alcohol content.
Be careful not to go smaller than ½ inch pieces.
And certainly do not grate the beets.
Beets create lots of juice, so the smaller your pieces, the more juice and hence, the more sugar.
This will accelerate the fermentation process, resulting in more alcohol and little lactic acid.
Remember, the goal is for lactic acid to increase.
The result is a tonic that is so beneficial for gut protection and supporting immunity.
Place beets, whey and salt in a 2-quart sterilized glass jar.
If you are lactose intolerant or do not have homemade whey, you can an additional ½ tablespoon Celtic sea salt.
This prevents harmful bacteria from forming during the fermentation process.
Adding whey is not essential but does encourage the growth of beneficial bacteria. Either way will work fine.
How Long?
Add purified or spring water to fill the jar.
It is very important not to use chlorinated water such as what comes out of the tap.
Chlorinated water will destroy good bacteria. Stir well and cover tightly.
Place in pantry or cupboard at room temperature.
If you have other starters or cultured foods in process (such as sourdough starter or yogurt), separate the various ferments and cultured foods.
Make sure all your cultured, fermented foods and tonics are at least 6 feet away from one another.
This way the developing friendly bacteria of your yogurt doesn’t mingle with the bacteria of the beet kvass, affecting the flavor.
Allow your beet kvass to sit out at room temperature for 24 hours to 7 days, depending upon temperature, humidity, specific microbial ecology and your personal flavor preference.
Colder, drier climates will require the longer time period for fermentation. In hot and humid climates the beet kvass will be ready in 24-36 hours.
After a day and a half, if any white mold has formed, simply spoon it off the top.
Taste the kvass.
Once to your liking, refrigerate as is. Or remove the beets and decant the kvass into individual bottles.
Then seal tightly and leave at room temperature for another day or two, allowing carbonation to form.
Refrigerate after fermentation period.
Enjoy a glass each day!
Please Note: This post contains affiliate links. If you purchase through these links, there is no additional charge to you, but Biodynamic Wellness does receive a small commission from the company. This helps us to cover the basic costs for this website and allows us to continue providing you with free content. Thanks so much for your support!
'via Blog this'
There’s a lot of buzz these days about superfoods.
But have you ever found it puzzling that most of what’s being touted as “superfoods” come packaged in plastic containers?
An ideal superfood is actually nutrient-dense real food. So let’s talk about beet kvass, the ultimate super tonic.
Beet kvass is a probiotic, a liver tonic and a digestive aid.
Support Your Liver
Beet kvass contains many liver-supporting properties. It is a perfect addition to any detoxification program.
This ancient liver tonic is especially helpful for preconception women as it cleanses and tonifies the liver and can prevent future morning sickness, which is so common in the first trimester of pregnancy.
Beet kvass is also an excellent support for kidney stones and gallstones.
Many report that daily consumption of beet kvass eventually eliminates liver spots that have formed on the skin!
Beet kvass provides valuable enzymes and lactic acid.
Lactic acid is a natural means of preserving food and making food less likely to harbor pathogenic bacteria.
Comprised of a variety of beneficial bacteria, lactic acid bacteria is most important in food fermentation.
Lactic acid bacteria are used in making cheese, yogurt, sauerkraut, pickles and beet kvass.
For you history buffs, beet kvass is a traditional tonic that was very popular in Russian and Ukrainian cultures dating back to the Middle Ages.
It was known to offer protection against infection and to help one deal with hangovers. Beet kvass also cleanses the blood.
Beet kvass is a wonderful addition to the diet.
Easy and economical to make and its benefits are tremendous.
It is one of the most nourishing tonics available and you will love the satisfaction that you created it yourself.
Don’t forget, beet kvass, teeming with beneficial bacteria, is a natural probiotic.
It is also rich in minerals and enzymes.
This liver tonic is an excellent digestive aid, especially for those challenged by constipation.
Your liver and skin will love it. And your immune system will be stronger for it.
Make it a daily tonic in your home!
Easy Recipe for Beet Kvass
Probably about the simplest thing on the planet to prepare, it will take about three minutes or less to have this concoction ready for brewing.
Start with a 2-quart jar.
Sterilize the jar by bringing water to a boil and pouring in the jar and then emptying the water.
3 medium beets, peeled (optional) and coarsely chopped
4 tablespoons homemade whey (optional)
1 tablespoon Celtic sea salt (use 1 ½ tablespoons if not adding whey)
spring water or purified non-chlorinated water
Cut beets into quarters, or eighths if beets are large (cutting them into 1-inch pieces).
Avoid small pieces as this will create too much fermentation.
The result of this will be an undesirably high alcohol content.
Be careful not to go smaller than ½ inch pieces.
And certainly do not grate the beets.
Beets create lots of juice, so the smaller your pieces, the more juice and hence, the more sugar.
This will accelerate the fermentation process, resulting in more alcohol and little lactic acid.
Remember, the goal is for lactic acid to increase.
The result is a tonic that is so beneficial for gut protection and supporting immunity.
Place beets, whey and salt in a 2-quart sterilized glass jar.
If you are lactose intolerant or do not have homemade whey, you can an additional ½ tablespoon Celtic sea salt.
This prevents harmful bacteria from forming during the fermentation process.
Adding whey is not essential but does encourage the growth of beneficial bacteria. Either way will work fine.
How Long?
Add purified or spring water to fill the jar.
It is very important not to use chlorinated water such as what comes out of the tap.
Chlorinated water will destroy good bacteria. Stir well and cover tightly.
Place in pantry or cupboard at room temperature.
If you have other starters or cultured foods in process (such as sourdough starter or yogurt), separate the various ferments and cultured foods.
Make sure all your cultured, fermented foods and tonics are at least 6 feet away from one another.
This way the developing friendly bacteria of your yogurt doesn’t mingle with the bacteria of the beet kvass, affecting the flavor.
Allow your beet kvass to sit out at room temperature for 24 hours to 7 days, depending upon temperature, humidity, specific microbial ecology and your personal flavor preference.
Colder, drier climates will require the longer time period for fermentation. In hot and humid climates the beet kvass will be ready in 24-36 hours.
After a day and a half, if any white mold has formed, simply spoon it off the top.
Taste the kvass.
Once to your liking, refrigerate as is. Or remove the beets and decant the kvass into individual bottles.
Then seal tightly and leave at room temperature for another day or two, allowing carbonation to form.
Refrigerate after fermentation period.
Enjoy a glass each day!
Please Note: This post contains affiliate links. If you purchase through these links, there is no additional charge to you, but Biodynamic Wellness does receive a small commission from the company. This helps us to cover the basic costs for this website and allows us to continue providing you with free content. Thanks so much for your support!
'via Blog this'
Thursday 5 October 2017
Radicchio Recipes by Martha Stewart.
Radicchio Recipes | Martha Stewart:
Ingredients
1 pound spaghetti
8 ounces fresh ricotta cheese
2 tablespoons extra-virgin olive oil
Coarse salt
3 garlic cloves, minced
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup plain breadcrumbs, preferably homemade
1 head radicchio, quartered, cored, and thinly sliced crosswise
Freshly ground pepper
Directions
1. Heat 1 tablespoon oil in a medium skillet over medium heat.
Add garlic, and cook until soft but not browned, 1 to 2 minutes.
Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes.
Transfer to a bowl, and set aside.
2. Bring a large pot of water to a boil, and add salt.
Add pasta, and cook until al dente according to package instructions.
Drain, reserving 1 cup cooking liquid.
Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil.
Toss to coat evenly.
Add radicchio and half the breadcrumb mixture; season with salt and pepper.
Toss to combine.
Serve immediately, sprinkled with remaining breadcrumb mixture.
'via Blog this'
Ingredients
1 pound spaghetti
8 ounces fresh ricotta cheese
2 tablespoons extra-virgin olive oil
Coarse salt
3 garlic cloves, minced
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup plain breadcrumbs, preferably homemade
1 head radicchio, quartered, cored, and thinly sliced crosswise
Freshly ground pepper
Directions
1. Heat 1 tablespoon oil in a medium skillet over medium heat.
Add garlic, and cook until soft but not browned, 1 to 2 minutes.
Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes.
Transfer to a bowl, and set aside.
2. Bring a large pot of water to a boil, and add salt.
Add pasta, and cook until al dente according to package instructions.
Drain, reserving 1 cup cooking liquid.
Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil.
Toss to coat evenly.
Add radicchio and half the breadcrumb mixture; season with salt and pepper.
Toss to combine.
Serve immediately, sprinkled with remaining breadcrumb mixture.
'via Blog this'
Sunday 24 September 2017
Monday 18 September 2017
Buttermilk Roast Chicken.
This recipe was inspired by Nigella Lawson’s version.
I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time.
If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why).
I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations.
However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees.
Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily).
Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.
Serve immediately.
We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another. (Yes, I have a habit.)
I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time.
If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why).
I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations.
However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees.
Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily).
Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.
Serve immediately.
We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another. (Yes, I have a habit.)
Saturday 16 September 2017
Thursday 14 September 2017
Lara's bread. From #katryarecipes "My morning exercise".
Bread - My morning exercise from #katryarecipes.
recipe:
400 wheat
100 spelt
400 water
recipe:
400 wheat
100 spelt
400 water
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