Turmeric latte.

- Turmeric latte: the ‘golden milk’ with a cult following | Life and style | The Guardian:
- Turmeric latte: Modern Baker's golden mylk recipe - Modern Baker:
Ingredients
1 teaspoon of turmeric powder
½ tsp cinnamon
½ tsp ground black pepper (which tastes great, but also makes the turmeric more bioavailable i.e. more easily absorbed into the bloodstream)
1 cup of almond drink.

We like Rude Health’s ‘Almond Milk’, because it’s naturally sweetened with a little rice, which takes away need for any other sweetness.
*Our recommended 1 teaspoon of turmeric powder will vary according to the brand you are using.
Qualities and potencies of spices vary enormously, and if you’re using a very good turmeric like Organic Traditions’ Full Spectrum then you will only need ½ tsp at most.

Directions
Boil the kettle and combine the spices thoroughly in a spoonful of hot water, removing lumps.
Heat in a pan with almond drink and mix until bright gold and nearly boiling.
Serving suggestions
Delicious with a shot of coffee!
'via Blog this'

Sauerkraut + Kraut Juice.

Ingredients:
1 head white cabbage
Pink Himalayan Salt

Method:
Pull off any unusable outer leaves of the cabbage.
Slice into quarters or eighthsif a large cabbage.
Finely slice or mandolin the cabbage and put in a bowl.
Sprinkle with two teaspoons of natural salt and massage it into the cabbage for a couple of minutes.
Leave for 10 minutes and repeat massage.
Tightly pack the cabbage and any liquid into a sterilised (instructions on how to do this below in tips) Kilner Jar (cliptop or fliptop).
Really push it down with your fists and the natural juices will be squeezed out.
All the cabbage must be covered in this juice to stop spoilage.
Put a cabbage leaf or a cut out piece of plastic on top of the cabbage to keep it below the juice, if requires weight this down with a small glass or jar.
Lower the lid but don’t fasten it, and leave on your kitchen surface.
Keep an eye on it and push down any cabbage that escapes!
You may see it bubbling after a day or so – don’t worry this is natural.
After five days taste it and if fermented enough for your taste transfer to the fridge to stop fermentation.
If not, leave it and check each day.
Keep it sealed in your fridge for up to three months and drink a shot of any remaining kraut juice – it’s teeming with beneficial bacteria.

Tips:
To sterilise your jars:
Heat your oven to 140°C.
Wash in very hot soapy water, place in the oven to dry for 20 minutes.

This is the very basic recipe; garlic, spices and other vegetables can be added for variety.
Browse a few online recipes and tips to broaden your knowledge and confidence.
Delicious in sandwiches and salads, in coleslaw or on its own on sourdough toast!
A Modern Baker favourite is combining Sauerkraut with grated apple, carrot, herbs and mayonnaise to create a tangy slaw to go in sandwiches or as a side dish.
Take a tablespoon of kraut juice and add two teaspoons of salt to start fermenting other vegetables like beetroot, asparagus, carrots or celeriac.

Maritozzi with whipped cream.

- Maritozzi • Ricetta • BiancoLievito:
Sweet Yeasted Roman Buns with Whipped Cream (Maritozzi)
1 kg Flour 00 strong W360
200 g Lievito Madre
10 g Lievito di Birra - brewer's yeast
300 gr Whole eggs
200 gr Sugar
50 gr Powdered milk/Lattepolvere
200 gr Water
300 gr Butter
250 g Raisins
10 gr Salt
50 gr leavened mix ("leavening mix" to be added for the development of the final dough.)
50 gr Honey

Mix the flour, lievito madre, or the beer, the whole eggs, the sugar, the honey and the powdered milk dissolved in half of the recipe in the mixer or the kneader.
Start kneading, moisturizing the dough with the remaining water adding it little by little.
Continue kneading until gluten is developed.
Taking a piece of dough and enlarging it with your hands, you have to form a veil of elastic dough.
Add the butter, salt and aromas so that everything is incorporated well.
As a last ingredient, add the raisins washed, softened and well squeezed (the processing is more rational if the preparation of the raisin takes place the night before the dough, so as to have a moist and dry fruit).
Cover and leave in the fridge for about 10-12 hours.
After this time break for portions of 40-50gr and preshape.
Leave to rest for 10 minutes.
Pick up each piece and round it well giving the final shape.
Put in baking pan to rise for 90min 28C and bake at 180C for about 20min.
Once out of the oven, glaze with a mixture of icing sugar (Stem the icing sugar with water and a drop of alcohol to obtain a smooth consistency) - frosting - Buttercream frosting.
PS
The powdered milk brings sugars, improving the coloring in cooking and helps to have a "thinner" crust.
If you can not find it, you can replace it with about 80g of whole milk, and reduce the amount of water by about 30gr.

As for the leavened mix (https: //www.biancolievito.it/le-ricette/? Category = 184 ...), this is nothing but a paste made of candied citrus fruits, sugars and vanilla, which is used to flavor leavened dough. The practicality of this preparation is that you can keep it in the fridge, once ready!
- Maritozzi | Cooking from Minneapolis to Milan:

- Maritozzi with whipped cream | Emiko Davies:
0.8 ounces (25 grams) fresh yeast (1 teaspoons or 7 grams of dry yeast)

- Italian Maritozzi by BiancoLievito - Food Fanatic:
200 gr Sourdough at 2° refreshment

- Sweet Yeasted Roman Buns with Whipped Cream (Maritozzi) Recipe on Food52
'via Blog this'

Crostata from Alice Kiandra Adams.

- crostata, crostata – rustica RETRO:
A crostata is an Italian baked tart or pie.
A crostata – the generic name for a jam or fruit tart – is a kind of mainstay of Italian family cooking.
Italians don’t actually bake a great deal – most often a birthday cake is a fluffy mass of sponge layered with custard and cream from the local pasticceria – but there is someone in every family who prepares the crostata for the occasions where one is called for; a nice afternoon tea, a family lunch, a picnic or a special breakfast.
Indeed, crostate are as much a breakfast food as anything else in the land of cakes for colazione.
A pastry ‘crust’ is essentially just a vehicle for whatever seasonal fruit is calling out from the market stalls, or begging to be used from the bottom of the fridge.
You can use jam you already have in the larder (good reason to always have extra jars of good jam on the shelves) or cook fresh fruit down ready for the tart.
I am constantly experimenting, and love good ripe fruit like plums sprinkled with sugar and just cooked down as part of the baking process, actually a fine way to get a really well baked crust as the fruit needs time to cook.
We made this at Market to Table a couple of months ago and the group decided that it was very good, and also agreed that a little whipped cream goes well with a plum tart.
If you want to see photos of this version they are part of this lovely account of Market to Table by Paola from Italy on My Mind.

crostata con la marmellata, simple jam tart

For short crust pastry:
250 g plain flour (or 150 g plain flour, 100 g fine ground durum wheat flour)
80 – 100 g caster sugar (light brown caster is nice)
125 g butter
1 large egg (or 1 med egg plus one yolk)
Zest of 1/2 lemon
Pinch of salt

Jar of homemade jam
The pastry can be made so easily by hand there is (almost) no advantage to puling out the stand mixer or food processor.
It can also be made in advance and keeps well for a couple of days in the fridge and can be froozen for up to 3 months.
Mix all of the dry ingredients and lemon zest together, then add the chilled butter cut into small pieces.
Rub the butter into the flour using the tips of your fingers and once mixture has the consistency of breadcrumbs add a beaten egg and mix well until the mixture comes together in a ball.
If the pastry is still dry add a teaspoon of water.
Turn out onto a well floured surface, knead until it has a uniform consistency, then form a block, cover with plastic wrap and refrigerate for at least half an hour before using.

Heat the oven to 180°C.

Roll out two-thirds of the pastry out on a well floured surface.
Marble is good because it is cold and helps stop the butter in the pastry from melting.
Lightly flour a tart tin with a removable base and line with pastry.
If the pastry tears or is not quite the right size you can patch and repair the missing bits.
Trim the excess pastry using the back of a butter knife or metal spatula.

Fill the shell with a roughly 1.5 cm layer of jam, making sure not to fill too high.
Remember that the jam will bubble up during the cooking process.
Roll out the remaining pastry and using a knife or a pastry wheel cut ribbons the length of the crostata and the width you prefer.
One by one place the ribbons of pastry on top of the tart to create a lattice.
I believe in slightly wonky rustic style lattice, but if you want perfectly threaded lattice this is a good video.

Bake for 20 – 30 minutes at 180 °C or until the pastry has a deep golden colour.
'via Blog this'

Pull-apart Pineapple Bun.

- DIM SUM MONTH: CHARSIU PULL-APART PINEAPPLE BUN – Lady and Pups – an angry food blog:
Dough:
2 cups (242 grams) all-purpose flour
1/2 cup (60 grams) white rice flour
1 1/2 tsp yeast
1/4 tsp salt
1/2 cup (120 grams) whole milk
1/3 cup (100 grams) sweetened condensed milk
1/4 cup (60 grams) water
2 1/2 tbsp (37 grams) unsalted butter, softened

Make the buns:
In a stand-mixer with hook-attachment, combine all-purpose flour, white rice flour, yeast, salt, whole milk, sweetened condensed milk and water.
Knead on medium speed until a soft dough as formed.
Add the unsalted butter, 1 tbsp at a time, and knead until fully incorporated.
Turn to high speed and knead for another 5 min until the dough is very elastic and smooth.
The dough should be sticky but pulls away cleanly from the bowl when the machine is running.
If the dough is not sticky at all, add 2 tsp more water, or if too wet, add a bit more flour.
Cover with plastic wrap and let rise at room temperature until fully doubled, approx 2~4 hours depending.
Scrape the dough onto a lightly floured surface, and divide into 12 equal portions.
Shape each into small balls, then stuff each ball with about 1 heaping tbsp of filling and pinch to close.
Repeat with the rest, then arrange them inside a 8 x 11 inch retangle pan (or 9" square pan, or any other container you'd like to serve them in), then cover tightly with plastic wrap.
You can now freeze them until needed (you can do this a few days ahead).
A Few hours before baking (at least 4 hours to be safe), leave the pan in a warm place and let thaw and proof until fully doubled again.
Meanwhile, make the crust.
In a stand-mixer or food-processor, cream unsalted butter and yolk together until creamy and pale.
Add coconut cream and powdered sugar, and cream again until fluffy, approx 5 min.
Add flour, salt, baking powder and soda, and mix until just combined.
Transfer in between 2 pieces of parchment, then shape into a square.
Refrigerate until cold, then roll them out into a sheet slightly larger than your pan.
Brush the proofed buns with egg white, then drape the crust over the top (don't worry about tearing).
Trim off any excess on the edges, then brush the crust with egg white.
Bake in a preheated oven at 400 F/200 C for 18~20 min, until the crust is golden browned.
Serve immediately.
'via Blog this'

Sourdough hot cross buns.

Note:
For the crossing mix:
50g plain flour
a pinch of baking powder
5g vegetable oil
50g water


- Natasa | My daily sourdough bread, Author at My Daily Sourdough Bread: by Nataša Djuric.

- Naturally Sweet Hot Cross Buns / Baking Recipes and Advice:

- Sourdough Hot Cross Buns - Bread Experience:

- Hot Cross Buns | Recipe | Cuisine Fiend:
'via Blog this'

Slovenian nut bread - potica.

12 to 16 servings
This version's baked in a large Bundt pan.
ingredients:
For the dough
16 tablespoons (2 sticks) unsalted butter
1/2 cup whole milk
1/4 cup warm water (105 degrees)
4 1/2 teaspoons (2 packets) dry yeast
3 large egg yolks
2 1/2 cups flour, plus more for rolling
1/4 teaspoon salt
1/4 cup sugar
For the filling
1 teaspoon ground cinnamon
2 cups finely chopped walnuts
3 tablespoons plus 1 cup sugar
1/2 cup chopped pitted dates
3/4 cup whole milk
3 large egg whites, at room temperature

Method:
For the dough:
Combine the butter and milk in a small saucepan over medium-low heat; cook until the butter has melted, then turn off the heat and let cool to lukewarm.
Pour the warm water into the bowl of a stand mixer or handheld electric mixer, then stir in the yeast.
Let sit for at least 5 minutes (to make sure the yeast is active; it should bubble or foam on the surface).

Stir in the egg yolks and the milk-butter mixture, then add the flour, salt and sugar.
Beat on medium-low speed to form a sticky, smooth dough.
Transfer to a mixing bowl greased with cooking oil spray; cover with greased plastic wrap directly on the surface and refrigerate 8 to 12 hours (overnight).
The dough also can be mixed by hand.

For the filling:
Combine the cinnamon, walnuts, 3 tablespoons of the sugar, the dates and milk in a saucepan over medium heat.
Cook for 7 to 10 minutes, stirring, until the mixture thickens.
Let cool.

Pour the egg whites into the bowl of a stand mixer or handheld electric mixer fitted with a balloon-whisk attachment.
Beat on medium speed until frothy, the increase the speed to medium-high.
Gradually add the remaining 1 cup of sugar, beating to form a meringue that holds firm peaks.
Gently fold the meringue into the cooled walnut mixture.
Divide the rested, refrigerated dough in half.
Lightly flour a work surface.
Working with one portion of the dough at a time, dust on both sides with flour and roll each one out to a round that's 18 to 20 inches in diameter.
Spread half the walnut mixture on each round of dough, leaving a 1-inch margin at the edges.
Starting at the bottom, roll each round into a fairly tight log, like a jellyroll.

Grease a large Bundt pan with cooking oil spray; transfer one rolled filled log there, wrapping it around inside the pan.
Fit the second log the same way, on top of the first one.
Their ends should not meet in the same place.
Cover and let rise in a draft-free spot for 30 minutes.
When ready to bake, preheat the oven to 180C/350F.

Place the Bundt pan on a baking sheet; bake (middle rack) for 50 to 60 minutes, until the top is nicely browned and a tester inserted into the bread comes out clean.
Let cool in the pan for at least 5 minutes, then invert onto a platter.
Cool further before slicing.

The dough needs to be refrigerated overnight.
- The Pope joked about Slovenian nut bread with Melania Trump. Here’s how to make potica | The Sacramento Bee:

- The most yummy of all – sourdough chocolate babka |:
...for potica recipe you can check my chocolate babka recipe!
'via Blog this'

Hot cross buns. By Mary Berry.

Eat Your Books!
From







ingredient
500g strong white flour plus extra for dusting
75g caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
finely grated zest of 1 lemon
10g salt
10g fast-action dried yeast
40g butter
about 300 ml, milk
1 egg, beaten
200g sultanas
50g finely chopped mixed peel
oil, for greasing

Topping:
75g plain flour
2 tbsp golden syrup, for glazing

Directions:
You will need a piping bag fitted with a fine 3mm nozzle.
Measure the flour, sugar, and spices into a large bowl, add the lemon zest and toss together, then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the milk in a separate pan, allowing them both to cool a little after heating.
Add the melted butter and half the tepid milk to the dry ingredients in the bowl.
Tip in the beaten egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go.
Gradually add the rest of the milk, to make a soft pliable dough.
You may not need all the milk — it is better for the dough to be on the wet side, rather than too dry.
Tip the dough out on to a lightly floured work surface and knead by hand, incorporating the sultanas and mixed peel into the dough.
Lightly knead for 10 minutes until silky and elastic and forms a smooth ball.
Kneading can be done in a food processor using a dough hook if you prefer.
Transfer the ball of dough into an oiled bowl cover with cling film and leave to rise in a warm place for about 1 + 1/2 hours or until doubled in size. (This may take longer if the dough is left to rise in a cool kitchen.)
Turn the risen dough out on to a lightly floured surface.
Knock back and knead for a further 5 minutes.
Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.
Turn the dough out again on to a floured surface and divide into 12 equal pieces, shaping each of these into a ball.
Line 1-2 baking sheets with baking paper and arrange the balls of dough on the sheets, placing them fairly close together and flattening them slightly.
Slip each baking sheet into a large, clean polythene bag, making sure that the bag doesn’t touch the buns.
Leave for 40—60 minutes until the buns have doubled in size.
They should spring back when lightly pressed with a finger.
Meanwhile, preheat the oven to 220°C/200°C fan/gas mark 7.
To make the crosses for the top of the buns, add the plain flour to a bowl with 100ml of water.
Mix together to make a paste and spoon into the piping bag.
When the buns have risen, remove the polythene bags and pipe a cross on top of each bun.
Transfer the buns to the oven and bake for 15—20 minutes until pale golden brown, turning the baking sheets round halfway through, if necessary.
Melt the golden syrup in a pan and, while the buns are still warm, brush the top of each bun with a little melted syrup to give a nice shine, before setting aside to cool on a wire rack.

- Hot Cross Buns | Recipe | Cuisine Fiend:

Irish Potato Cakes.

- Irish Potato Cakes | Karen's Kitchen Stories:

'via Blog this'

How to make the perfect biscotti.

How to make the perfect biscotti | Life and style | The Guardian:



'via Blog this'

Chicken.

- One Pot Braised Chicken with Stewy Chickpeas - Joy of Kosher:

- Anne's Food: Creamy tarragon chicken with apples:


'via Blog this'

Marzipan Challah

Adapted from David Lebovitz.
- Marzipan Challah:

Torcettini di Saint Vincent (Twisted Sugar Cookies).

Torcetti di Saint Vincent:
Torcettini are smaller versions of Torcetti (meaning small twists), and these pear shaped cookies are rolled in sugar before being baked.
Since there is no sugar in the dough, these cookies only have a mild sweetness to them and are perfect to have with tea.

Sourdough Rye Bread with molasses and chocolate.

- Sourdough Rye Bread:













Preferment:
50 g liquid sourdough starter (with 100% hydration)
50 g water
25 g whole grain rye flour
25 g bread flour

Main dough:
all the preferment
150 g whole grain rye flour
350 g wheat flour (all white or 75 g whole wheat + 275 g white flour)
150 g milk
150 g water
50 g dark molasses
20 g dark chocolate (with 90% cocoa)
+
25 g water
10 g salt
5 g raw cane sugar

Danish Aebleskiver - Danish Pancakes.

- Original Recipe for Danish Aebleskiver:

- Scandinavian Street Food: Danish Æbleskiver For Christmas | Serious Eats:
Ingredients
2 egg whites
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 egg yolks
4 tablespoons plus 1 stick melted butter
2 cups buttermilk
1 tablespoon sugar
1/2 teaspoon salt

Directions
1. Beat egg whites in mixing bowl until very stiff.
In another large bowl, mix flour, baking powder, baking soda, egg yolks, 4 tablespoons melted butter, buttermilk, sugar, and salt, and beat until very smooth.
Carefully fold in egg whites.

2. Heat the æbleskiver pan and put small knob of butter into each pan cup.
Pour batter into each cup.
When each sphere becomes firm in edges, turn quickly with knitting needle or fork.
Continue to turn the æbleskiver as they cook through. (Optional: add a few pieces of apple in the middle of each æbleskive before turning them if you want to go really old school).

3. Serve with jam and sprinkle some icing sugar on top of each æbleskive.

- Norpro 3114 6.5-Inch Cast Iron Danish Aebleskiver Pan Makes: Amazon.co.uk: Kitchen & Home:

- Norpro Aebelskiver Stuffed Pancake Pan: Amazon.co.uk: Kitchen & Home:
Non stick and easily cleaned.


'via Blog this'

Sirloin steak.

- BBC Food - Recipes - Sirloin steak tartare, lingonberries, chanterelles and flatbread:
Method
For the flatbread, heat the milk, honey and butter to 37C (body temperature).
Dissolve yeast in the liquid.
Add the flour and salt and knead to form a dough.
Cover and leave to prove for about an hour or until it has doubled in size.
To cook the flatbread, roll out pieces of the dough to make thin flatbreads, about ½cm/¼in thick.
Cook them under the grill for a couple of minutes each side.
Or cook in a hot dry pan for a minute or so on each side.
When cooked through brush with allspice butter, set aside and cover to keep warm.

For the pickled chanterelles, heat the oil in a frying pan and gently cook the chanterelles until soft.
In a saucepan add the remaining ingredients and 5 tablespoons water and bring to the boil.
Add chanterelles to the saucepan and simmer for 2 minutes.
Remove from the heat and leave to cool.
Sieve out the chanterelles and set aside.

For the lingonberries, combine the berries and sugar in a bowl and set aside at room temperature to dissolve the sugar.

For the allspice butter, in a medium pan cook half of the butter over medium heat until the butter browns and smells nutty.
Add the remaining butter and ingredients and mix to combine.
Set aside at room temperature.

For the beef tartare, combine the steak with the oil, shallot, mustard and salt.
Heat a small frying pan and add the steak mix and cook for a minute.

To serve, place the mushrooms and berries in separate serving bowls on a serving board and place the pan of steak on the board and the flatbreads.
Top the steak with the parsley and horseradish.

- Harissa-marinated beef sirloin with preserved lemon sauce I Ottolenghi recipes:
'via Blog this'

Whole roasted celeriac.

- Zombie brain | Vegetables recipes | Jamie Oliver:

Ingredients
1 large celeriac, (roughly 1.2kg)
olive oil
6 sprigs of fresh thyme
7 fresh bay leaves
6 cloves of garlic
30 g unsalted butter
200 g pearl barley (Ячневая крупа или заменить перловкой)
1 small onion
800 g mushrooms
¼ of an organic cube of vegetable stock
150 ml single cream
1 heaped teaspoon English mustard
extra virgin olive oil



Method
Preheat the oven to 190°C/375°F/gas 5.
Scrub the celeriac clean, using a brush to clean away any soil from the root.
Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up.
Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over.
Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top.
Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal.
Place in an ovenproof dish and roast for around 2 hours, or until tender.

Meanwhile, cook the pearl barley at the appropriate time according to packet instructions.
Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10 minutes, or until softened, stirring occasionally.
Finely slice the mushrooms and add (your pan will be very full, but trust me, they will cook down nicely).
Cook for around 20 minutes, or until golden, continuing to stir occasionally.
Crumble in the stock cube, add the remaining bay leaf and pour in 200ml of boiling water.
Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5 minutes.
Season to perfection and keep warm until needed, being careful not to let it get too thick.
Around 10 minutes before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour.
Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil.
Place the celeriac on a board and carve thinly, like you would a joint of meat.
Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens.

Swedish meatballs with cream sauce.

- Niklas Ekstedt’s kitchen: ‘Traditional cooking is important, and it’s disappearing’ | Kitchen encounters | Life and style | The Guardian:

- Food from the Fire: The Scandinavian flavours of open-fire cooking - Niklas Ekstedt - Google Books:

- BBC Food - Recipes - Swedish meatballs with cream sauce:
Ingredients
For the cream sauce
2 tbsp oil
1 onion, chopped
1 anchovy fillet, chopped
200ml/7fl oz reduced veal stock (or chicken stock)
200ml/7fl oz double cream
1 tsp cornflour
salt and freshly ground black pepper
For the meatballs
½ onion, finely chopped
150ml/5fl oz double cream
100ml/3½fl oz milk
1 tbsp salt
1 tsp ground allspice
100g/3½oz fresh breadcrumbs
250g/9oz beef mince
250g/9oz pork mince
4 tbsp vegetable oil, for frying, plus extra for greasing
75g/2½oz unsalted butter
For the salad
¼ white cabbage, shaved thinly on a mandoline
1 head fennel, shaved thinly on a mandoline
salt
2 apples, shaved thinly on a mandoline
2 tbsp olive oil
3 tbsp soured cream
salt and pepper
1 tbsp white wine vinegar
To serve
500g/1lb 2oz new potatoes, cooked
Method
For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes.

Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.

Preheat the oven to 220C/200C Fan/Gas 6.

For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.

Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.

For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper.

To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).

To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too.

- BBC Food - Recipes - Whole roasted celeriac with hazelnuts, sourdough croutons and greens:

- BBC Food - Recipes - Sirloin steak tartare, lingonberries, chanterelles and flatbread:
'via Blog this'

Adjika. A Russians’ Pesto!

- Mom’s Adjika Recipe – A Russians’ Pesto! (Аджика):

- Adjika Recipe - iFOODreal - Healthy Family Recipes:

- How to prepare adjika different peoples:

'via Blog this'

Declicious Yogurt.

- Declicious Yogurt Recipe | Organic and Thrifty:
Matzoon.
Matzoon is another milk ferment.
You can make your own Matzoon by adding two tablespoons of bakers yeast to half a litre of milk.
This is then stored at around a 37 °C temperature and left until curdled.
You have now your Matzoon starter.
For the new batch use 6 tablespoons of starter to half a litre of fresh milk.
After five or six times the taste of yeast will not be noticeable anymore.
The Matzoon is used like yoghurt and mixed with fruit or malt as well as for cooking.
Matzoon is kept in the refrigerator when fermentation is finished.
The culture itself survives in the refrigerator at around 4 °C for a long time.

- SW: Мацони: (RU)
'via Blog this'