The Best Cinnamon Buns (Kanelbullar) by Bronte Aurell.

- Recipe: The Best Cinnamon Buns (Kanelbullar) - ScandiKitchen





36 Buns
Make the dough:
If using fresh yeast, add the luke warm milk (36C) to your mixing bowl in a stand mixer and add the yeast; stir until dissolved.
If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together.
Cover with cling film and leave in a warm place for about 15 minutes to become bubbly.
Pour into the bowl of a food mixer fitted with a dough hook.

Start the machine and add the cooled, melted butter.
Allow to combine with the yeast for 1 minute or so, then add the sugar and mix for a minute.
In a separate bowl, weigh out 800g of flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns – and you can always add more later.
The mixture has enough flour when it starts to let go of the sides of the bowl.
Once mixed, leave the dough in a bowl and cover with a clingfilm.
Allow to rise for around 30 minutes – or until it has doubled in size (this time can vary depending on the temperature in your kitchen).
Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Cut the dough into two equal pieces and using a rolling pin, roll out one lump of dough to a 40 x 50 cm/16 x 20 in. rectangle.
Using a spatula, spread the filling across the dough in an event, thin layer.

Traditional Swirls:
Simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.
Repeat with the remaining lump of dough.
Beautiful Twists:
Want to make cinnamon bun twist, like in the photo? Just scroll down to see how to twist (video).
The twists are shown at around 4 minutes in.
Roll out the dough, and fold it once you have spread the filling on it.
Make sure it is even and flat – then using a pizza cutter, cut out even sized strips.
Hold one end of the dough while you twist the dough back on itself and allow it to roll into a twist.
Always make sure the ends are tucked underneath or they will unravel during baking.
Leave to rise for a further 20 mins before brushing with egg.
Bake:
Heat the oven to 200C (fan).
Brush the buns lightly with beaten egg, then bake for 7-9 minutes or until golden and done.
Watch it, they can burn easily and different ovens vary in temperature: My oven bakes these on 180C fan in 8 minutes.

While they are baking, heat the golden syrup and date syrup in a pan until warm and liquid.
If you cant get hold of date syrup, just use golden –but Date syrup does add a lovely flavour to the buns.
When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) on top of the buns and cover with a quite damp tea towel.
The tea towel stops the buns from going dry and forming a crust – leave it on there for at least five minutes.
If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.
The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you cant eat 36 buns in one go.
Notes
Note for cardamom and cinnamon: buy the seeds (already de-podded) online and grind as you need, using a spice grinder (you can do it by hand, but its hard work).
Or buy pre-ground, but it loses potency quickly.
For cinnamon, never skimp on the quality – buy good ground cinnamon – the cheap stuff is not great and you need lots more to get a good flavour.

From book:

Cranberry Upside-Down Cake from the cookbook Tartine: A Classic Revised.

- House & Home
by Elisabeth M Prueitt, Chad Robertson
Yield: Serves 8 to 10
Ingredients
Fruit Layer
2 3/4 cups (275 g) fresh or frozen cranberries
1 tbsp brown sugar
2 tsp orange zest

Caramel
3/4 cup (135 g) brown sugar, packed
3 tbsp (45 g) unsalted butter

Cake
2 cups (260 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/3 cups (265 g) granulated sugar
1/2 tsp salt
1 large eggs, at room temperature
1 cup + 3 tbsp (280 g) crème fraîche
1 tbsp vanilla extract
6 tbsp (85 g) unsalted butter, at room temperature

Directions
Preheat the oven to 325°F (160°C).
Butter a 10 by 5 inch (25 by 12 cm) loaf pan and line with parchment paper, leaving a few inches of overhang on each side.
To prepare the fruit layer, combine in a bowl:
the cranberries,
brown sugar
orange zest
- gently mix with your hands or a rubber spatula to coat the cranberries and evenly distribute the sugar and zest.
With a spoon, transfer the fruit from the bowl to the prepared pan, keeping in mind that there will be more fruit than the bottom of the pan can accommodate.
The cranberries will shrink during baking so the fruit settles into an even layer.

To prepare the caramel
- stir together the brown sugar and butter in a small, heavy saucepan;
bring the mixture just to a boil over medium-low heat, stirring to combine with a rubber spatula, so the sugar doesn’t burn before the butter is fully melted.
When the caramel has softened and begun to boil, remove the pan from the heat.
Immediately pour the caramel evenly over the fruit mixture in the loaf pan and set aside to cool and set without agitating the mixture.

To make the cake
- sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with the paddle attachment.
Add the granulated sugar and salt and stir to combine.
In a small bowl, whisk together the eggs, crème fraîche and vanilla extract.
Add the softened butter to the dry ingredients in the mixer bowl.
Mix on low speed until the mixture is sandy and the butter can no longer be seen.
Add the egg mixture, and then beat thoroughly on medium speed until the batter is smooth, about 1 minute, stopping the mixer halfway through to scrape down the sides of the bowl with a rubber spatula.

Pour the cake batter on top of the fruit and caramel in the prepared pan and smooth to the edges with an offset spatula.
Give the pan a few hard raps on the counter to knock out any air bubbles from the batter.

Bake the cake until it has risen and become a deep golden brown color, and a cake tester inserted into the center comes out clean, about 1 hour.
It might require more time.
Let cool in the pan on a wire rack for 30 minutes.
To unmold, run a small, thin knife around the sides to detach any hardened bits of caramel from the cake pan.
Place an inverted serving dish onto the surface of the cake, and, using a towel or oven mitts, flip the cake pan and dish and carefully slide the pan from the cake.
Gently peel off the parchment and allow the cake to continue cooling at room temperature for 1 hour before serving.
The cake will keep, covered at room temperature, for up to 3 days.


- Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)
by Elisabeth Prueitt - Published October 1st 2019 by Chronicle Books

- Tartine (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) by Elisabeth Prueitt, Alice Waters, Chad Robertson - Published August 24th 2006 by Chronicle Books

- Check the price at Cheap books - compare book prices then buy at the cheapest price - Best Book Price

Rick Stein's beef and pork meatballs.

- Rick Stein's beef and pork meatballs in a tomato and 'piment' sauce - YOU Magazine
Rick Stein’s Secret France by Rick Stein
400g minced beef
400g minced pork
1 egg
3 cloves garlic, finely chopped or grated
small handful flat-leaf parsley, chopped
1/2 tsp ground cinnamon
1 tsp piment d’Espelette, pimentón or unsmoked hot paprika
plain flour
salt and black pepper
3 tbsp olive oil

Sauce
1 tbsp olive oil
1 onion, finely chopped
100g unsmoked lardons or cubes of cooked ham
1 tsp piment d’Espelette, pimentón or unsmoked hot paprika
1/2 tsp ground cinnamon
6 tomatoes, hard cores removed, chopped
1 tbsp tomato paste
150g pitted green olives, drained
400g tin haricot beans, drained

1. In a large bowl, mix together the meat, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour.
Season with salt and pepper and blend well.
Using your hands, shape the mixture into golfball-sized balls, adding another tablespoon of flour if the mixture feels too wet to form into balls.
Roll the balls in flour to lightly cover.
Heat the oil in a large, preferably shallow, flameproof casserole dish, and brown the meatballs all over.
Set them aside.

2. For the sauce, heat the tablespoon of olive oil in the same casserole dish and fry the onion and the lardons or ham until the onions are softened.
Add the piment d’Espelette and cinnamon and cook for a minute, then add the chopped tomatoes, tomato paste and 250ml of water.
Season with salt and pepper and bring to the boil.
Turn down the heat, cover the pan and simmer for 15 minutes.
Add the olives, haricot beans and browned meatballs to the sauce, together with any juices they have released.

3. Cover the pan and cook over a low heat for 30 minutes, then remove the lid and simmer for 10-15 minutes.
Check a couple of times during cooking and add a little more water if the sauce looks as if it is getting too thick.
Serve as a tapas or as a lunch or supper dish with pilaf rice.

Bowls of Goodness by Nina Olssen.

from book Bowls of Goodness
The Loyal Lentil Chilli
Don’t be discouraged by the long list of ingredients, it’s mostly spices that you will already have in your spice rack.
serves 4
250 g puy or beluga lentils
1 tablespoon coconut or olive oil
5–7 shallots, finely chopped
4 garlic cloves, finely chopped to a paste with 1 teaspoon salt
11/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground coriander
1 red pepper, halved, deseeded and finely chopped
1-2 red chillies, deseeded and finely chopped
2 tomatoes, finely chopped
400g butternut squash, cooked and chopped into small pieces
400ml coconut milk
1 tablespoon tahini
1 tablespoons honey or agave syrup
juice of 1 lime
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
salt and pepper

simple yogurt sauce:
200g yogurt or vegan yogurt (soygurt or coconut yogurt)
1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil

quickest cucumber salad:
1/2 cucumber, shaved into ribbons
4 tablespoons rice vinegar

to serve:
fresh coriander
hot sauce, like sriracha
cooked brown rice
lime wedges

Cook the lentils according to the packet instructions, rinse, drain and set aside.
Heat a frying pan over a medium–high heat.
Add the oil and gently fry the shallots until transparent.
Add the garlic, spices, pepper, chilli and tomatoes and fry for a few minutes over a medium–low heat.
Stir in the lentils, squash, tahini and honey.
Pour in the coconut milk and stir, then let the chilli simmer over a medium–low heat for 5 minutes, adding a little water if needed and stirring regularly.
Add the lime juice and soy, then let it simmer for a further few minutes while stirring.
Taste and adjust the seasoning with salt and pepper.
Remove from the heat. Mix the ingredients for the yogurt sauce.
Make the cucumber salad by combining the shaved cucumber and rice vinegar.
Drizzle the chilli with extra virgin olive oil, top with freshly chopped coriander and serve with the cool yogurt sauce and salad.
Serve with a hot sauce, rice and lime as extras on the table.

- Recipes from Bowls of Goodness by Nina Olssen - Wear & Where

- A Day in the Life: Nina Olsson from Nourish Atelier

- Kombucha — nourish atelier

Very best recipe for meatballs.

Rachel Roddy’s Note:
In Rome, polpette (meatballs) are served alone, with bread and vegetables on the side.
Let the meatballs rest.
Beyond that, freedom reigns: the type of meat, the inclusion of bread, eggs, herbs and seasonings.
The ingredients are pretty standard: beef – twice minced if you can, bread soaked in milk, eggs, a little finely chopped garlic and parsley, and lots of salt and pepper.
You want a rich, soft sauce that has the right balance of acidity and sweetness – a mix of fresh and tinned tomatoes works well.
There was confirmation from Roberta, my butcher, the following morning: if I wanted really soft, plump meatballs I should poach them.
Poaching gently, however – a steady bob over a low flame – keeps things tender and plump, which is exactly what I want in a meatball, for now at least.
The meatballs should bob for 15 minutes or so, turning the sauce a deep rusty red.
Once done, you turn the heat off and leave them in the sauce: they are better after a rest.
In plate-separatist Rome, polpette are served alone, with bread and vegetables on the side.

Polpette al sugo (meatballs in tomato sauce)
Serves 3-4
2 slices of day-old bread (about 50g), crusts removed
A little milk
500g minced beef
2 eggs, lightly beaten
A small garlic clove
A sprig of parsley
Salt and black pepper

For the sauce
750g ripe, fresh tomatoes
6 tbsp extra virgin olive oil
1–2 garlic cloves, peeled or crushed
A pinch of red chilli flakes (optional)
A tin of peeled plum tomatoes, chopped roughly in the tin
1 tbsp tomato puree (optional)
Salt

- Rip the bread and soak in a little milk until soft, and easily crumbled.
Squeeze out excess milk.
Put the crumbs in a large bowl along with the beef and lightly beaten eggs.

- Peel and chop the garlic very finely along with the parsley, salt and pepper.
Add to the meat, then use your hands to mix everything together.

- Divide the mixture into 12 meatballs: if the mixture is very sticky, flour your hands lightly.
Let the meatballs rest.

- Meanwhile, make the sauce.
As the tomato sauce was simmering and the meatballs were resting in the fridge.
Peel the fresh tomatoes by plunging them first in boiling water, then in cold, at which point the skins should slip off.
Then chop them roughly.

- Peel the garlic and crush for a milder flavour or finely chop for stronger.
Put 4 tbsp of the olive oil in a large, deep frying pan or cassarole and cook the garlic gently over a low heat until it is fragrant.
At this point you can remove the whole garlic if you wish.

- Add the chopped tomatoes and chilli.
Cook for 5 minutes, then add the final 2 tbsp oil and the tinned tomatoes.
Add 1 tbsp tomato puree if you feel it needs it.
Add bay leaves.
Season with salt and pepper.
Cook for 20–40 minutes, or until the sauce is rich and thick.

- Drop the meatballs in the sauce, making sure they are submerged.
Turn the heat to low, cover the pan and poach for 15 minutes, by which time the meatballs should be cooked through but still tender.

- try adding Spearmint to the mixture. It really is tasty.

OR:
- Preheat the oven to 220C/gas mark 7 and grease a baking tray.
Using your hands, mould them into roughly 40g balls if you are eating them alone or with mash or rice, or 20g balls for eating with pasta (you could weigh the first one to get an idea).
Put the balls on the prepared tray and bake for 15 minutes for big ones or eight minutes for small ones, turning them once, until they are just starting to brown.
Alternatively, fry the polpette in a sauté pan in a little olive oil, turning them carefully until evenly browned.
Drop the meatballs in the sauce and cook them in the sauce for 15 minutes - 20 minutes.

- Serve with bread on the side, or with mashed potatoes or rice.
If you are serving them with pasta, remove the meatballs from the sauce with a slotted spoon on to a warm plate.
Mix the sauce with cooked spaghetti in a wide bowl, then dot with the meatballs and serve.

- Rachel Roddy’s very best recipe for meatballs | A kitchen in Rome | Life and style | The Guardian:

- Classic Italian meatballs in tomato sauce recipe - Telegraph:

'via Blog this'

Lamb Meatballs with Broad Beans and Chard.

Lamb Meatballs with Broad Beans and Chard - By Book or by Cook - A Cookery Blog: By Hairy Bikers.
This is based on Egyptian and Israeli meatball dishes and makes a lovely green and fresh bowlful.
If you use fresh broad beans, it’s best to remove the outer grey skins to reveal the bright green beans inside. Baby frozen ones should be fine whole.
You can also make the meatballs with beef.

Serves: 4
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced lamb
50g breadcrumbs
50g pine nuts, toasted and lightly crushed
2 tbsp each of parsley, coriander and mint, finely chopped
1 tbsp dill, finely chopped
1 tsp ground cumin
½ tsp ground allspice
a grating of nutmeg
1 egg
1 lemon
extra herbs, for garnish
flaked sea salt
freshly ground black pepper

For The Sauce:
1 tbsp olive oil
1 onion, finely chopped
200g Swiss chard, stems and leaves separated, both shredded
3 garlic cloves, finely chopped
500ml chicken stock
250g broad beans (frozen are fine)
2 tbsp coriander leaves, finely chopped
1 tbsp mint leaves, finely chopped
1 tbsp dill, finely chopped

Instructions:
Heat the olive oil in a frying pan and add the onion.
Fry gently until it is soft and translucent, then add the garlic and cook for another couple of minutes.
Allow to cool.

Preheat the oven to 220°C/ Fan 200°C/Gas 7.
Put the mince in a large bowl and season it with salt and pepper.
Add the breadcrumbs, pine nuts, herbs and spices to the meat, then the cooled onion and garlic and mix thoroughly.
Break the egg into the mixture and stir to combine.
Shape the meatballs into rounds the size of golf balls – you should have about 20.
Place them on a baking tray and bake them in the preheated oven for 10 minutes – they will finish cooking in the sauce.

To make the sauce, heat the olive oil in a large saucepan or casserole.
Fry the onion and chard stems for a few minutes, then add the garlic and cook for another minute.

Pour in 400ml of the chicken stock, then add the broad beans and the meatballs.
Simmer for 5 minutes.

Put the remaining chicken stock in a separate saucepan and add the chard leaves and chopped herbs.
Simmer for a couple of minutes, then blitz with a stick blender until roughly puréed.
Add this to the broad beans and meatballs, just before you serve.
Squeeze over plenty of lemon juice, then garnish with extra coriander, mint and dill.
'via Blog this'

Italian Bread and Cabbage Soup. By Jamie Oliver.

From JAMIE AT HOME by Jamie Oliver.

1L good-quality chicken or vegetable stock
1/4 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
1 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
About 4 slices stale country-style or sourdough bread
1 clove garlic, unpeeled, cut in 1/2
Olive oil
4 slices pancetta or bacon
1 can anchovy fillets in oil, about 20-25 anchovy fillets
1 sprigs fresh rosemary, leaves picked
60g fontina cheese, grated
60g freshly grated Parmesan, plus a little for serving
Sea salt and freshly ground black pepper
Knobs butter
Small bunch fresh sage, leaves picked

Method:
Preheat oven to 175C.
Place stock in a large saucepan and bring to a boil over medium-high heat.
Add cabbage and kale and cook until softened.
Transfer cabbage to a large bowl and set stock aside.
Toast 4 slices bread and rub one side of each slice with garlic and set aside.
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.
Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling.
Add rosemary and cooked cabbage mixture; toss to coat.
Transfer to a large bowl.
Place 2 slices of toast in an even layer in Dutch oven.
Top with one-third of the cabbage mixture.
Top with one-quarter of fontina and Parmesan cheese.
Repeat process two times, until all the toasted bread and cabbage mixture is used.
Top with remaining 2 slices untoasted bread, pushing down with your hands.
Gently pour stock into Dutch-oven until it just comes to the top layer of bread.
Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
Transfer Dutch oven to oven and bake until top is golden and crisp.
Just before serving, heat butter in a small skillet over medium heat.
Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.

- Jamie Oliver's Italian bread and cabbage soup | The Gourmet Forager:

- Italian Bread and Cabbage Soup with Sage Butter Recipe | Jamie Oliver | Food Network:

- Jamie Oliver:
'via Blog this'

Seville Orange Marmalade By Nigel Slater,

From the 4th Kitchen Diaries.

So, according to the recipe you need:
Seville Oranges 1.3kg (about 15),
Lemons 2
Golden granulated sugar 2.6kg. (Golden Granulated has a glistening golden colour with a subtle caramel taste. Golden Caster Sugar substitute - Demerara.)

- Remove the peel and pith from the oranges and lemons.
Take a very sharp knife and score four lines down each fruit from top to bottom, as if you were cutting it into quarters.
Let the knife cut through the peel without going into the fruit.
The peel is then easy to remove by hand.
- Cut the peel into fine shreds (or to a size you want them if you like a chunkier texture) and put them into a large bowl.
- Squeeze all the juice from the oranges and lemons into the bowl, but catching the pips and keeping them to one side.
With hand juicer balanced over a sieve, over the bowl, made this fairly fiddly task go by with minimum fuss.
Chop the pulp up and put that in with the juice.
- Add the 2.5 litres of cold water, pouring it into the bowl with the shredded peel.
Tie the reserved orange and lemon pips in a muslin bag and push into the peel and juice.
So, in one large bowl You have:
peel
juice
pulp
pips
2.5 water
Set aside in a cold place and leave overnight.

- The next day, tip the mixture into a large stainless steel or enamelled pan, or a preserving pan and push the muslin bag down under the juice.
Bring to the boil then lower the heat so that the liquid continues to simmer merrily.
It is ready when the peel is totally soft and translucent.
This can take anything from 40 minutes to a good hour-and-a-half, depending purely on how thick you have cut your peel. (I left mine a good hour and a half to be sure, and the peel was then soft and the pith translucent).
- Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle.
Start adding the sugar to the peel and juice then turn up the heat, bringing the marmalade to a rolling boil.
- Squeeze every last bit of juice from the reserved muslin bag into the pan.
Skim off any froth that rises to the surface. (If you don’t your preserve will be cloudy.)
Leave at a fast boil for 15 minutes.
Remove a tablespoon of the preserve, put it on a plate, and pop it into the fridge for a few minutes.
If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off.
If the tester is still liquid, then let the marmalade boil for longer.
Test every 10 to 15 minutes.
Some mixtures can take up to 50 minutes to reach setting consistency.
- Mine did work after 15 minutes.
After turning the heat off I got my assortment of jars soaking in water with sterilising tablets.
I then ladled the hot, burnt orange juice into the sterilised pots and sealed immediately.

6 jars (370g each) from 1kg Seville Oranges.