Adzuki Bean Meatballs.

On Stovetop. 

Rinse beans before cooking. 

Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. 

Bring to a boil, then reduce to a simmer, cover and cook until tender, 45–60 minutes; drain well.

Ingredients:
for the vegan meatballs: 
1 cup adzuki bean (before soaking it), soaked for at least 8 hours, well rinsed and drained, alternatively- use 2 cups of cooked adzuki beans
1 medium onion
1 medium carrot
1/2 cup basil
1/2 cup pecans
1/4 cup natural oats
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

for the sauce: 
400 g crushed tomatoes
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/4 cup basil + some to serve, coarsely chopped
1/2 cup water
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Cooking the adzuki beans – place the adzuki beans in a pot with plenty of water (like cooking pasta). 

It is very important to remember not to add salt, which will delay the cooking of the bean and leave it stiff. 

Bring to a boil and cook for 40 minutes. Drain.

Preheat the oven to 350°F/180°C and prepare a large oven tray lined with baking paper or silicone roasting mat.

In a food processor, place all the meatballs ingredients

– cooked adzuki beans, 

- onion, 

- carrot, 

- basil, 

- pecans, 

- oats, 

- dried oregano, 

- salt and pepper, 

and grind well until the mixture is uniform.

Using clean hands, make the meatball – about 5 cm diameter. 

Place them on the baking sheet and bake for 15 minutes.

In a wide sauté pan heat olive oil, add finely chopped onion and sauté for 2-3 minutes while stirring. 

Add chopped garlic cloves and cook for another minute. 

Add crushed tomatoes, water, basil leaves, salt and pepper. 

Bring to a boil, cover and cook on low heat for 10 minutes. 

If you want the patties to have lots of sauce, you can add another 200 grams of crushed tomatoes and half a cup of water.

Carefully add the baked patties to the cooked sauce and cook for a further 5 minutes, and no longer than that. 

Make sure you don't add the patties to a boiling sauce (it should simmer gently). 

Sprinkle with basil leaves on serving.

- https://www.thehappylentils.com/en/vegan-adzuki-bean-meatballs/#wprm-recipe-container-2564

Brie in Brioche by Richard Bertinet.

For the brioche dough:

100g Full-Fat Milk
2 Medium Eggs
250g Strong White Bread Flour, plus extra for dusting

10g Fresh Yeast
- for dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe 5g 
- for instant yeast you need to use 1/4 of the quantity of fresh yeast:2-3g

30g Caster Sugar
5g Fine Sea Salt
25g Cold Unsalted Butter
500g Ripe Brie
1 Cloves of Garlic, peeled and finely sliced
A few small sprigs of fresh rosemary and thyme
1 Tbsp Good Quality Extra Virgin Olive Oil
Dash of pernod - anise-flavored liqueur from France (optional)

For the glaze:
1 Eggs
A Pinch of Fine Sea Salt

Start the dough:
-For this recipe, you will want the oven fully saturated in heat with no flame presence.

-Put the milk and eggs into the bowl of a food mixer, then add the flour. 

Break up the fresh yeast and add to one side of the bowl. 

Add the sugar and salt on the other side of the bowl. 

Break the butter into pieces on top.

- Mix on a slow speed for 4 minutes, then increase the speed to medium and continue to mix for about 12-15 minutes until the dough comes away cleanly from the sides of the bowl.

-Lightly flour the work surface and a clean bowl. 

Use a scraper to turn the dough onto the work surface.

-Form the dough into a ball and leave to rest in the bowl for about 1-2 hour until just under double in size.

-When the dough has rested, lightly flour your work surface and roll the dough into a rough circle.

-Place a large baking ring (about 20-30cm diameter) on top of a baking tray, then press in a large sheet of baking parchment.

-Lower the dough into the paper and use your fingertips to gently press it down in the centre and outwards into the shape of the ring so that you create an indent big enough to hold the brie while forming a rim around the outside of the cheese.

Start the brie:
-Put in the brie and score the surface with a sharp knife in a criss-cross fashion. 

Push the slices of garlic into the cuts that you have made, along with the sprigs of fresh rosemary and thyme. 

Drizzle the whole thing with the olive oil. 

We like to sprinkle over a tablespoon of Pernod too, but that is up to you!

-Cover with a large freezer bag and leave to prove for about 45 minutes-2 hours. 

During this time the rim of the dough will almost double in size.

- Beat the eggs with the salt for the glaze and brush the rim of the dough with the egg glaze and transfer the tray to the oven (220C/200C Fan/Gas 7) or the wood fire oven.

Baking your brioche:
-You’ll be baking the brioche for around 40 minutes but it’s important to check regularly during the bake - adjust the closure of the door slightly through to control temperature until the cheese has melted and rim of the brioche is a dark golden brown. 

If you light up the parchment paper carefully, you should be able to see through it to check that the base of the brioche is also dark golden brown.

-Remove from the oven and holding the baking parchment, lift the brioche from the ring onto a board and invite everyone to tuck in while it is still warm.

- Serve with toast, potatoes and meats to dip into the cheese. 

Once the cheese has gone, fill the centre with a green salad.