Tuesday 28 August 2018
Sunday 26 August 2018
German Apple Pancake.
- German Apple Pancake Recipe | Serious Eats
- Preheating the oven to a high temperature allows the pancake batter to puff.
- Precooking the apples adds caramelized flavor.
- Letting the pancake cool slightly in the pan before inverting onto a serving plate allows it to set.
- Once the pan is removed from the oven, it's normal for the pancake to deflate.
Ingredients
3/4 cup all-purpose flour
5 tablespoons granulated sugar, divided
1/4 teaspoon salt
3/4 cup milk
1/4 cup yogurt
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
4 tablespoons unsalted butter
4 to 5 medium tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1 cm wedges
Powdered sugar for dusting
Directions
- Adjust rack to upper middle position and preheat oven to 260C.
Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine.
Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.
- Stir remaining 4 tablespoons sugar with cinnamon in a small bowl.
Heat butter in 25 cm non-stick oven-safe skillet over medium heat until melted.
Increase heat to medium high and add apples and cinnamon-sugar to pan.
Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.
- Remove from heat, pour batter over apples and immediately place pan in oven.
Reduce heat to 220C and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
- Cool pan on wire rack for about 15 minutes, then carefully invert pancake onto serving plate.
Dust with powdered sugar and serve.
- Don't Throw Out Your Sourdough Starter - Dutch Baby Pancakes | Gold Country Cowgirl
Peach Sourdough Dutch Baby Pancakes
modifying the recipe according to...
Recipe per egg:
1 Tbsp. butter
1 egg
1/3 cup sourdough starter
1/8 tsp. salt
1 Tbsp. cream, 1/2 & 1/2 or milk (optional)
Pan sizes (allow 2 eggs per serving)
1 egg – 10 cm pan
2 eggs – 15 cm pan
4-6 eggs – 25 cm pan
6-8 eggs – 30 cm pan
10-12 eggs – 40 cm pan
If You use two glass pie plates:
I usually make a recipe with 3-4 eggs.
I place each pie plate in the oven without butter while the oven is preheating, and once heated, I pull them out and add 2Tbsp of butter to each plate, making sure to coat the bottom and some of the sides.
I then pour the batter into each plate evenly in the middle of the butter.
This has made my pancakes foolproof!
Hope that helps…
- Preheating the oven to a high temperature allows the pancake batter to puff.
- Precooking the apples adds caramelized flavor.
- Letting the pancake cool slightly in the pan before inverting onto a serving plate allows it to set.
- Once the pan is removed from the oven, it's normal for the pancake to deflate.
Ingredients
3/4 cup all-purpose flour
5 tablespoons granulated sugar, divided
1/4 teaspoon salt
3/4 cup milk
1/4 cup yogurt
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
4 tablespoons unsalted butter
4 to 5 medium tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1 cm wedges
Powdered sugar for dusting
Directions
- Adjust rack to upper middle position and preheat oven to 260C.
Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine.
Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.
- Stir remaining 4 tablespoons sugar with cinnamon in a small bowl.
Heat butter in 25 cm non-stick oven-safe skillet over medium heat until melted.
Increase heat to medium high and add apples and cinnamon-sugar to pan.
Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.
- Remove from heat, pour batter over apples and immediately place pan in oven.
Reduce heat to 220C and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
- Cool pan on wire rack for about 15 minutes, then carefully invert pancake onto serving plate.
Dust with powdered sugar and serve.
- Don't Throw Out Your Sourdough Starter - Dutch Baby Pancakes | Gold Country Cowgirl
Peach Sourdough Dutch Baby Pancakes
modifying the recipe according to...
Recipe per egg:
1 Tbsp. butter
1 egg
1/3 cup sourdough starter
1/8 tsp. salt
1 Tbsp. cream, 1/2 & 1/2 or milk (optional)
Pan sizes (allow 2 eggs per serving)
1 egg – 10 cm pan
2 eggs – 15 cm pan
4-6 eggs – 25 cm pan
6-8 eggs – 30 cm pan
10-12 eggs – 40 cm pan
If You use two glass pie plates:
I usually make a recipe with 3-4 eggs.
I place each pie plate in the oven without butter while the oven is preheating, and once heated, I pull them out and add 2Tbsp of butter to each plate, making sure to coat the bottom and some of the sides.
I then pour the batter into each plate evenly in the middle of the butter.
This has made my pancakes foolproof!
Hope that helps…
Sunday 19 August 2018
Giardiniera (Italian Pickled Veggies).
- Giardiniera (Italian Pickled Veggies) Recipe | Cookooree
1 small head cauliflower
1 carrot
1 celery rib
12 pearl onions
12 olives
2 red bell pepper
2 yellow bell pepper
1 small head serrano or jalapena chile
1 clove garlic, finely chopped
1/2 teaspoon red pepper flakes
1 tablespoon oregano
1/4 teaspoon freshly ground black pepper
1 cup white wine vinegar
1 cup EVOO
water to cover the vegetables
1/4 cup sea salt to stir into the water for the brine
Remove the seeds and ribs from the red, yellow and serrano peppers. Cut into 2 inch strips and then 1/2 inch slices.
Cut the celery and carrot in quarters and cut in 1/2 inch slices.
Cut the pearl onion in half.
Cut the cauliflower in quarters and cut out the core and large stem. Break the florets into pieces about the same size of the other vegetables.
Place the green, red and serrano peppers, celery, carrots, onion, and cauliflower in a bowl. Stir the salt into the water and pour into the bowl to cover the vegetables completely.
Cover the bowl with plastic wrap or aluminum foil and refrigerate overnight.
The next day drain salty water and rinse vegetables well.
Cut the olives in half.
Mix the garlic, oregano, red pepper flakes, black pepper and olives in a bowl. Pour in vinegar and EVOO and mix well. Pour the mixture over the vegetables and mix well.
Spoon the giardiniera into a liter or quart jar and seal tightly.
Refrigerate for 2 days before eating.
Gardiniera will keep in the refrigerator of at least 2 weeks.
- Giardiniera – the Chicago Way | from the Bartolini kitchens
Chicago Giardiniera Recipe
Ingredients
8 jalapeños, chopped (for more heat, serranos may be substituted)
1/2 large cauliflower, cut into florets
2 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 sweet banana peppers, diced
1 sweet onion, diced
1/2 cup kosher salt
3 cloves garlic, minced
2 1/2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp celery seeds
black pepper, to taste
1/2 cup cider vinegar
1/2 cup white vinegar
1/2 cup extra virgin olive oil
1/2 cup vegetable/canola oil
Directions
Combine vegetables and salt.
Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.
Strain vegetables from brine, rinse well, and set aside.
In a large glass bowl, add garlic and remaining seasonings.
To that bowl, add the vinegars and stir until well-mixed.
Whisk the solution while adding the oils.
Add the reserved, brined vegetables into the bowl and gently mix until well-coated.
At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars.
Either way, it must be refrigerated for 48 hours before serving.
Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a few weeks.
1 small head cauliflower
1 carrot
1 celery rib
12 pearl onions
12 olives
2 red bell pepper
2 yellow bell pepper
1 small head serrano or jalapena chile
1 clove garlic, finely chopped
1/2 teaspoon red pepper flakes
1 tablespoon oregano
1/4 teaspoon freshly ground black pepper
1 cup white wine vinegar
1 cup EVOO
water to cover the vegetables
1/4 cup sea salt to stir into the water for the brine
Remove the seeds and ribs from the red, yellow and serrano peppers. Cut into 2 inch strips and then 1/2 inch slices.
Cut the celery and carrot in quarters and cut in 1/2 inch slices.
Cut the pearl onion in half.
Cut the cauliflower in quarters and cut out the core and large stem. Break the florets into pieces about the same size of the other vegetables.
Place the green, red and serrano peppers, celery, carrots, onion, and cauliflower in a bowl. Stir the salt into the water and pour into the bowl to cover the vegetables completely.
Cover the bowl with plastic wrap or aluminum foil and refrigerate overnight.
The next day drain salty water and rinse vegetables well.
Cut the olives in half.
Mix the garlic, oregano, red pepper flakes, black pepper and olives in a bowl. Pour in vinegar and EVOO and mix well. Pour the mixture over the vegetables and mix well.
Spoon the giardiniera into a liter or quart jar and seal tightly.
Refrigerate for 2 days before eating.
Gardiniera will keep in the refrigerator of at least 2 weeks.
- Giardiniera – the Chicago Way | from the Bartolini kitchens
Chicago Giardiniera Recipe
Ingredients
8 jalapeños, chopped (for more heat, serranos may be substituted)
1/2 large cauliflower, cut into florets
2 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 sweet banana peppers, diced
1 sweet onion, diced
1/2 cup kosher salt
3 cloves garlic, minced
2 1/2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp celery seeds
black pepper, to taste
1/2 cup cider vinegar
1/2 cup white vinegar
1/2 cup extra virgin olive oil
1/2 cup vegetable/canola oil
Directions
Combine vegetables and salt.
Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.
Strain vegetables from brine, rinse well, and set aside.
In a large glass bowl, add garlic and remaining seasonings.
To that bowl, add the vinegars and stir until well-mixed.
Whisk the solution while adding the oils.
Add the reserved, brined vegetables into the bowl and gently mix until well-coated.
At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars.
Either way, it must be refrigerated for 48 hours before serving.
Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a few weeks.
Fermented! Italian la giardiniera.
- The Probiotic Jar - The Probiotic Jar
- Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina
- Homemade Giardiniera | Memorie di Angelina
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins.
- Rachel Roddy’s recipe for pickled garden vegetables | Food | The Guardian
Italian la giardiniera, which simply means a preserved mix of seasonal garden vegetables.
This March batch included carrot, turnip, red cabbage, beetroot (leaving no doubt about colour – soft pink or absolute purple depending on proportions) fennel and red onion.
This method makes a pleasing, entry-level pickle, with both crunch and jolt, its flavour sour and assertive enough to fill your mouth in a single bite but just sweet enough not to be abrasive.
The pickle equivalent of easy-listening maybe (serious fermenters and pickle aficionados may like to stop reading now).
As a guide, 1kg of vegetables, peeled and cut into bite-size pieces, needs 750ml pickling liquid made by mixing 550ml white wine vinegar with 200ml water in a pan, then adding a heaped tablespoon each of fine salt and sugar, and whatever you fancy of the following: a crushed red chilli, peeled or crushed garlic, bay, dill, peppercorns, juniper berries or coriander seeds.
Then heat it slowly.
Once at boiling point, add all the vegetables, stir, cover the pan and leave on the heat for one minute.
And that is pretty much it.
Add a tablespoon of olive oil to the bottom of each of two large, sterilised jars (wash them in boiling water and dry in a low oven).
Now use a slotted spoon to lift the vegetables into the jars, cover with pickling liquid, share out the spices and screw on the lids.
If you can, wait a week, although they’re good to eat the next day.
I keep my pickles in the fridge for up to two months.
They taste better when cold anyway: brighter somehow, the sweet and sour and taste even more pronounced – especially next to a cheese sandwich, a slice of savoury pie or boiled meat, or simply savoured straight from the jar against a kitchen counter.
- Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina
- Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina
- Homemade Giardiniera | Memorie di Angelina
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins.
- Rachel Roddy’s recipe for pickled garden vegetables | Food | The Guardian
Italian la giardiniera, which simply means a preserved mix of seasonal garden vegetables.
This March batch included carrot, turnip, red cabbage, beetroot (leaving no doubt about colour – soft pink or absolute purple depending on proportions) fennel and red onion.
This method makes a pleasing, entry-level pickle, with both crunch and jolt, its flavour sour and assertive enough to fill your mouth in a single bite but just sweet enough not to be abrasive.
The pickle equivalent of easy-listening maybe (serious fermenters and pickle aficionados may like to stop reading now).
As a guide, 1kg of vegetables, peeled and cut into bite-size pieces, needs 750ml pickling liquid made by mixing 550ml white wine vinegar with 200ml water in a pan, then adding a heaped tablespoon each of fine salt and sugar, and whatever you fancy of the following: a crushed red chilli, peeled or crushed garlic, bay, dill, peppercorns, juniper berries or coriander seeds.
Then heat it slowly.
Once at boiling point, add all the vegetables, stir, cover the pan and leave on the heat for one minute.
And that is pretty much it.
Add a tablespoon of olive oil to the bottom of each of two large, sterilised jars (wash them in boiling water and dry in a low oven).
Now use a slotted spoon to lift the vegetables into the jars, cover with pickling liquid, share out the spices and screw on the lids.
If you can, wait a week, although they’re good to eat the next day.
I keep my pickles in the fridge for up to two months.
They taste better when cold anyway: brighter somehow, the sweet and sour and taste even more pronounced – especially next to a cheese sandwich, a slice of savoury pie or boiled meat, or simply savoured straight from the jar against a kitchen counter.
- Melanzane a scapece (Marinated Eggplant) | Memorie di Angelina
Rachel Roddy’s Ciambotta Calabrese (Calabrian-style tomato, potato and aubergine stew).
- Rachel Roddy’s recipe for tomato, potato and aubergine stew | Food | The Guardian
Serves 4
600g ripe tomatoes
1 large onion
1 large potato
2 red peppers
2 medium aubergines
Olive oil
Salt
Peel the tomatoes by plunging them into boiling water for two minutes, then under cold water, at which point the skins should slip away. Chop the tomatoes roughly (scooping out the seeds, if you wish). Peel and slice the onion into half moons and chop the peeled potato, red pepper and aubergines into chunks the size of a nutmeg.
In a large, wide frying pan or casserole, fry the onion in plenty of olive oil and a pinch of salt over a low-medium heat, until soft and translucent. Add the potato, stir and add a small glass of warm water so the potatoes bubble. After five minutes, add the tomato and allow to simmer gently for 30–40 minutes or until soft, rich and saucy (add a little water if it starts to look dry).
Now you have two options: you can simply add the aubergine and peppers to the pan about 10 minutes after the potatoes and cook everything together. Alternatively, in a separate pan in a couple of inches of olive oil, fry the chunks of aubergine and pepper in batches until soft and golden, draining on kitchen towel and then stir into the tomato in the last few minutes of cooking. Either way, once cooked, taste and add salt as necessary. Serve at room temperature.
Serves 4
600g ripe tomatoes
1 large onion
1 large potato
2 red peppers
2 medium aubergines
Olive oil
Salt
Peel the tomatoes by plunging them into boiling water for two minutes, then under cold water, at which point the skins should slip away. Chop the tomatoes roughly (scooping out the seeds, if you wish). Peel and slice the onion into half moons and chop the peeled potato, red pepper and aubergines into chunks the size of a nutmeg.
In a large, wide frying pan or casserole, fry the onion in plenty of olive oil and a pinch of salt over a low-medium heat, until soft and translucent. Add the potato, stir and add a small glass of warm water so the potatoes bubble. After five minutes, add the tomato and allow to simmer gently for 30–40 minutes or until soft, rich and saucy (add a little water if it starts to look dry).
Now you have two options: you can simply add the aubergine and peppers to the pan about 10 minutes after the potatoes and cook everything together. Alternatively, in a separate pan in a couple of inches of olive oil, fry the chunks of aubergine and pepper in batches until soft and golden, draining on kitchen towel and then stir into the tomato in the last few minutes of cooking. Either way, once cooked, taste and add salt as necessary. Serve at room temperature.
Thursday 16 August 2018
Tuesday 14 August 2018
Gooseberry and almond cake - By Diana Henry.
- Gooseberry and almond cake - Telegraph
Sweet-tart and moist.
There’s sugar in this, of course, making it an occasional treat.
But it’s made partly with wholemeal spelt flour, which is both better for you than white flour and also brings a nutty tone.
You can replace it with wholemeal wheat flour, if you prefer.
Serves 8
125g unsalted butter, plus more for the tin
125g soft light brown sugar
3 large eggs, lightly beaten
50g wholemeal spelt flour, sifted
25g plain flour, sifted
75g ground almonds (preferably freshly ground)
3-4 tsp baking powder
350g dessert gooseberries (red or green), topped and tailed
4 tbsp golden caster sugar
30g flaked almonds icing sugar, to dust
Preheat the oven to 190°C/375°F/gas mark 5.
Butter a 20cm (8in) springform cake tin.
Beat the butter and soft light brown sugar until light and fluffy.
Add the eggs a little at a time, beating well after each addition.
If the mixture starts to curdle, add 1 tbsp of the spelt flour.
Fold in the rest of the flours, the almonds and baking powder using a large metal spoon, then scrape into the prepared tin.
Toss the gooseberries with the golden caster sugar and spread them over the top of the cake.
Bake for 40 minutes.
Sprinkle on the flaked almonds and return to the oven for 10 minutes.
The cake is ready when a skewer inserted into the centre comes out clean.
Leave to cool in the tin, then carefully remove the ring and base of the tin.
Dust with icing sugar before serving.
a cherry version…
This is just as good made with cherries.
Just pit 500g of them and throw them on to the cake just before it goes into the oven.
They’ll be soft in the time that it takes the cake batter to cook.
This makes a lovely squidgy cake.
- Tip:
Cake needs to be cooked for much longer – in my experience a fruit-heavy cake like this needs at least 45 – 50 mins in the oven, I had to keep returning to the oven and actually went on to 50 mins.
For lack of gooseberries I baked my blueberry pie!
Nice batter and tasty cake in the end though!
Sweet-tart and moist.
There’s sugar in this, of course, making it an occasional treat.
But it’s made partly with wholemeal spelt flour, which is both better for you than white flour and also brings a nutty tone.
You can replace it with wholemeal wheat flour, if you prefer.
Serves 8
125g unsalted butter, plus more for the tin
125g soft light brown sugar
3 large eggs, lightly beaten
50g wholemeal spelt flour, sifted
25g plain flour, sifted
75g ground almonds (preferably freshly ground)
3-4 tsp baking powder
350g dessert gooseberries (red or green), topped and tailed
4 tbsp golden caster sugar
30g flaked almonds icing sugar, to dust
Preheat the oven to 190°C/375°F/gas mark 5.
Butter a 20cm (8in) springform cake tin.
Beat the butter and soft light brown sugar until light and fluffy.
Add the eggs a little at a time, beating well after each addition.
If the mixture starts to curdle, add 1 tbsp of the spelt flour.
Fold in the rest of the flours, the almonds and baking powder using a large metal spoon, then scrape into the prepared tin.
Toss the gooseberries with the golden caster sugar and spread them over the top of the cake.
Bake for 40 minutes.
Sprinkle on the flaked almonds and return to the oven for 10 minutes.
The cake is ready when a skewer inserted into the centre comes out clean.
Leave to cool in the tin, then carefully remove the ring and base of the tin.
Dust with icing sugar before serving.
a cherry version…
This is just as good made with cherries.
Just pit 500g of them and throw them on to the cake just before it goes into the oven.
They’ll be soft in the time that it takes the cake batter to cook.
This makes a lovely squidgy cake.
- Tip:
Cake needs to be cooked for much longer – in my experience a fruit-heavy cake like this needs at least 45 – 50 mins in the oven, I had to keep returning to the oven and actually went on to 50 mins.
For lack of gooseberries I baked my blueberry pie!
Nice batter and tasty cake in the end though!
Sunday 12 August 2018
Thursday 9 August 2018
Vegan Spaghetti Bolognese.
- Vegan Spaghetti Bolognese - TODAY.com
Minced mushrooms are the perfect replacement for ground beef because they have the same texture and mouth-feel.
They'll take on the flavor of the sauce and are a great way to lighten-up this heavier dish. Even people who don’t like mushrooms love this dish!
Technique tip: Mincing the mushrooms in a food processor will chop them up quicker.
Swap option: Try using pre-cooked beluga lentils to the give the dish a hit of protein and a satisfactory bite.
Ingredients
1 1/2 pounds cremini mushrooms, brushed clean
1 tablespoon olive oil
1 pound spaghetti
Big BOSH! tomato sauce
A handful of fresh basil leaves, to serve
Salt and pepper
Preparation
1. Put the mushrooms in a food processor and pulse until very finely minced.
2. Pour the oil into the frying pan. Add the mushrooms and season with a pinch of salt and pepper.
3. Cook for 10-15 minutes, stirring regularly, until all the liquid has evaporated and the mushrooms are well browned.
4. While the mushrooms are cooking, bring a large saucepan of water to a boil over high heat and season with a big pinch of salt.
5. Add pasta to the saucepan and cook until al dente, following package instructions. Spoon ½ cup of pasta water into a cup and set aside. Drain the pasta.
6. Heat up your “make-ahead” tomato sauce in the frying pan with the minced mushrooms by turning up the heat and pouring in the reserved pasta water. Stir mixture and let the sauce simmer for an additional 3-5 minutes.
7. When the sauce is done, serve with the pasta and top each serving with freshly-chopped basil.
From the book: BOSH!: Simple Recipes. Amazing Food. All Plants. The Fastest-Selling Vegan Cookbook Ever.
Minced mushrooms are the perfect replacement for ground beef because they have the same texture and mouth-feel.
They'll take on the flavor of the sauce and are a great way to lighten-up this heavier dish. Even people who don’t like mushrooms love this dish!
Technique tip: Mincing the mushrooms in a food processor will chop them up quicker.
Swap option: Try using pre-cooked beluga lentils to the give the dish a hit of protein and a satisfactory bite.
Ingredients
1 1/2 pounds cremini mushrooms, brushed clean
1 tablespoon olive oil
1 pound spaghetti
Big BOSH! tomato sauce
A handful of fresh basil leaves, to serve
Salt and pepper
Preparation
1. Put the mushrooms in a food processor and pulse until very finely minced.
2. Pour the oil into the frying pan. Add the mushrooms and season with a pinch of salt and pepper.
3. Cook for 10-15 minutes, stirring regularly, until all the liquid has evaporated and the mushrooms are well browned.
4. While the mushrooms are cooking, bring a large saucepan of water to a boil over high heat and season with a big pinch of salt.
5. Add pasta to the saucepan and cook until al dente, following package instructions. Spoon ½ cup of pasta water into a cup and set aside. Drain the pasta.
6. Heat up your “make-ahead” tomato sauce in the frying pan with the minced mushrooms by turning up the heat and pouring in the reserved pasta water. Stir mixture and let the sauce simmer for an additional 3-5 minutes.
7. When the sauce is done, serve with the pasta and top each serving with freshly-chopped basil.
From the book: BOSH!: Simple Recipes. Amazing Food. All Plants. The Fastest-Selling Vegan Cookbook Ever.
Tuesday 7 August 2018
Monday 6 August 2018
Tumbet recipe By The Hairy Bikers.
- Tumbet recipe - BBC Food
...is a traditional vegetable dish from Majorca.
Mediterranean Ratatouille!
Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
...add zucchini to the mixture...top with potatoes fried with garlic!
...is a traditional vegetable dish from Majorca.
Mediterranean Ratatouille!
Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
...add zucchini to the mixture...top with potatoes fried with garlic!
Sunday 5 August 2018
Sorrel soup.
- Sorrel soup recipe - Telegraph
A traditonal sorrel soup recipe, with potatoes and cream.
Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g floury potatoes, peeled and chopped into 2cm cubes
1 litre chicken stock
250g sorrel leaves, washed
2 egg yolks, beaten
200ml sour cream, plus extra to serve
Chives and fennel tops, to garnish
Melt the butter in a large, heavy-bottomed pan and add a splash of oil.
Fry the onions and parsley with a pinch of salt until they are soft, about 3 minutes.
Add the potatoes.
Pour in the stock and bring to the boil.
Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender.
Roughly chop the sorrel leaves and add to the pan, then take off the heat.
Transfer to a food processor (or use a hand blender) and blend until smooth.
Season to taste.
Beat the egg yolks and sour cream together in a bowl, then stir in two tablespoons of hot soup – you are doing this to prevent the eggs from scrambling.
Very slowly whisk the egg and cream mix into the soup.
Serve warm or chilled with a few snipped chives and fennel herbs.
A traditonal sorrel soup recipe, with potatoes and cream.
Serves 6
4 tbsp butter
Olive oil
10 spring onions, chopped
½ bunch parsley, stalks and leaves finely chopped
500g floury potatoes, peeled and chopped into 2cm cubes
1 litre chicken stock
250g sorrel leaves, washed
2 egg yolks, beaten
200ml sour cream, plus extra to serve
Chives and fennel tops, to garnish
Melt the butter in a large, heavy-bottomed pan and add a splash of oil.
Fry the onions and parsley with a pinch of salt until they are soft, about 3 minutes.
Add the potatoes.
Pour in the stock and bring to the boil.
Cover with a lid and simmer for 15 minutes, or until the potatoes are completely tender.
Roughly chop the sorrel leaves and add to the pan, then take off the heat.
Transfer to a food processor (or use a hand blender) and blend until smooth.
Season to taste.
Beat the egg yolks and sour cream together in a bowl, then stir in two tablespoons of hot soup – you are doing this to prevent the eggs from scrambling.
Very slowly whisk the egg and cream mix into the soup.
Serve warm or chilled with a few snipped chives and fennel herbs.
Friday 3 August 2018
Paul Hollywood's Sicilian lemon and orange sweet bread.
- Paul Hollywood's Sicilian lemon and orange sweet bread recipe
This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread).
improved version!
This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread).
improved version!
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