Friday, 27 December 2019
Thursday, 26 December 2019
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:
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:
Tuesday, 24 December 2019
Wednesday, 18 December 2019
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
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
Wednesday, 4 December 2019
Pilaf rice.
300g white basmati rice
Salt
Generous knob of butter
3 cardamom pods, crushed
1 stick of cinnamon
2 strips of lemon zest
Pinch of saffron (optional)
1. Rinse the rice thoroughly and tip into a large saucepan of boiling, salted water.
Stir, bring back to the boil, and cook for 7 minutes.
2. Drain well and season to taste.
Meanwhile, melt the butter in a clean pan over a medium heat then add the spices and lemon zest.
Cook for a minute, then add 2 tbsp water and a layer of rice.
Heap the rest on top in layers, making sure not to push it down.
Make 5 air holes in the surface with the handle of a wooden spoon, wrap a lid of the pan in a clean tea towel and cover.
Cook over a very low heat for 30 minutes.
3. Have 5cm of cold water ready in the sink.
When the rice is done, plunge the pan into the water and leave for a minute, then turn the pilaf on to a platter.
Is pilaf rice's finest hour or do you prefer it fried, baked or boiled with milk and plenty of sugar?
Which country does the best version: do you prefer palau, pilau or plov?
- Finally…Mrs.Shopkeeper’s Secret Recipe for Bulgar Pilavi…. | Veggiestan
Salt
Generous knob of butter
3 cardamom pods, crushed
1 stick of cinnamon
2 strips of lemon zest
Pinch of saffron (optional)
1. Rinse the rice thoroughly and tip into a large saucepan of boiling, salted water.
Stir, bring back to the boil, and cook for 7 minutes.
2. Drain well and season to taste.
Meanwhile, melt the butter in a clean pan over a medium heat then add the spices and lemon zest.
Cook for a minute, then add 2 tbsp water and a layer of rice.
Heap the rest on top in layers, making sure not to push it down.
Make 5 air holes in the surface with the handle of a wooden spoon, wrap a lid of the pan in a clean tea towel and cover.
Cook over a very low heat for 30 minutes.
3. Have 5cm of cold water ready in the sink.
When the rice is done, plunge the pan into the water and leave for a minute, then turn the pilaf on to a platter.
Is pilaf rice's finest hour or do you prefer it fried, baked or boiled with milk and plenty of sugar?
Which country does the best version: do you prefer palau, pilau or plov?
- Finally…Mrs.Shopkeeper’s Secret Recipe for Bulgar Pilavi…. | Veggiestan
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.
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.
Potato Dauphinoise by Mary Berry.
- Recipes | Mary Berry
Can be part-cooked for about 45 minutes up to 24 hours ahead.
To serve, return to the oven without the foil for about 20-30 minutes, or until piping hot.
Freezes well cooked.
750g sweet potatoes, peeled
750g King Edward potatoes, peeled
300ml double cream
150ml chicken or vegetable stock
50g Parmesan cheese, grated
Preheat the oven to 220°C/Fan 200°C/Gas 7
You will need a 2-2.4 litre shallow ovenproof dish, buttered.
Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
Arrange one layer of mixed potatoes in the buttered dish.
Season with salt and pepper and drizzle over a little cream and stock.
Continue to layer the potatoes and double cream and stock until you have used all the ingredients.
Push the potatoes down into the liquid using your hands so they are all covered.
Sprinkle with the cheese and cover with foil.
Bake in the preheated oven for about 40 minutes.
Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are cooked through.
Leave to stand for 5 minutes before serving.
Can be part-cooked for about 45 minutes up to 24 hours ahead.
To serve, return to the oven without the foil for about 20-30 minutes, or until piping hot.
Freezes well cooked.
750g sweet potatoes, peeled
750g King Edward potatoes, peeled
300ml double cream
150ml chicken or vegetable stock
50g Parmesan cheese, grated
Preheat the oven to 220°C/Fan 200°C/Gas 7
You will need a 2-2.4 litre shallow ovenproof dish, buttered.
Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
Arrange one layer of mixed potatoes in the buttered dish.
Season with salt and pepper and drizzle over a little cream and stock.
Continue to layer the potatoes and double cream and stock until you have used all the ingredients.
Push the potatoes down into the liquid using your hands so they are all covered.
Sprinkle with the cheese and cover with foil.
Bake in the preheated oven for about 40 minutes.
Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are cooked through.
Leave to stand for 5 minutes before serving.
<a href="https://www.jamesmartinchef.co.uk/recipes/masterclass-potatoes/">Masterclass Potatoes - Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé - James Martin Chef</a>
Tuesday, 3 December 2019
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
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
Monday, 2 December 2019
Masterclass with Richard Bertinet
Tim Hayward learns a new technique for handling dough in a bread-making masterclass with Richard Bertinet
Sunday, 1 December 2019
My bread from Richard Bertinet's book Crust.
Here's how to get your starter started.
Stage 1
50 g spelt flour
150 g white bread flour
40 g honey
100 g water (at about 100 degrees; Bertinet calls this "blood temperature")
Mix ingredients into a compact dough; cover and let rest in a warm place for at least 36 hours.
Stage 2
Refreshing the starter
170 g starter
15 g spelt flour
140 g white bread flour
75 g water ("blood temperature")
Mix into a tight dough and let rest for 24 hours at warm room temperature (about 24C/75F).
Stage 3
Discard half of Stage 2 dough and refresh remaining 200 g with:
400 g white bread flour
200 g water ("blood temperature")
Mix to a thick dough.
Let rest for 4 hours in a warm place, then cover with plastic wrap and refrigerate for 2 days.
The starter is ready when it smells slightly fermented and is a little stringy.
Each time you use the starter, feed it by adding 2 parts bread flour to 1 part water.
If you go a week without baking, discard some of starter and feed it to keep it alive.
Stage 4
To make 1 large loaves:
307 g white bread flour
42 g spelt flour
209 g starter
312 g water ("blood temperature")
10 g salt
Using your hands or a stand mixer fitted with a paddle attachment, work starter into flours.
Add water and mix.
Add salt and keep working dough until glutens activate.
You can tell when this happens, because the dough will come together into a ball.
Transfer dough to a dry, lightly floured surface and fold into center to form a ball.
Place in a large, lightly oiled bowl, cover with lightly oiled plastic wrap, and let rest for 1 hour.
Tip dough out onto a lightly floured surface and fold into center to form another ball,
shape into ball and place in a well-floured basket or lightly oiled bowl.
Cover with kitchen towels and let rest at room temperature overnight to rise.
Stage 5
Baking the bread
Tip dough ball out onto a dry surface and turn over.
Score top.
Bake at 230C/450F for 10 minutes, then reduce heat to 200C/400F and bake until loaves sound hollow when tapped with your fingertips, about 1 hour (???!).
Recipe adapted from:
- Starting a Starter for Winter Sourdough Bread | Bon Appétit
Stage 1
50 g spelt flour
150 g white bread flour
40 g honey
100 g water (at about 100 degrees; Bertinet calls this "blood temperature")
Mix ingredients into a compact dough; cover and let rest in a warm place for at least 36 hours.
Stage 2
Refreshing the starter
170 g starter
15 g spelt flour
140 g white bread flour
75 g water ("blood temperature")
Mix into a tight dough and let rest for 24 hours at warm room temperature (about 24C/75F).
Stage 3
Discard half of Stage 2 dough and refresh remaining 200 g with:
400 g white bread flour
200 g water ("blood temperature")
Mix to a thick dough.
Let rest for 4 hours in a warm place, then cover with plastic wrap and refrigerate for 2 days.
The starter is ready when it smells slightly fermented and is a little stringy.
Each time you use the starter, feed it by adding 2 parts bread flour to 1 part water.
If you go a week without baking, discard some of starter and feed it to keep it alive.
Stage 4
To make 1 large loaves:
307 g white bread flour
42 g spelt flour
209 g starter
312 g water ("blood temperature")
10 g salt
Using your hands or a stand mixer fitted with a paddle attachment, work starter into flours.
Add water and mix.
Add salt and keep working dough until glutens activate.
You can tell when this happens, because the dough will come together into a ball.
Transfer dough to a dry, lightly floured surface and fold into center to form a ball.
Place in a large, lightly oiled bowl, cover with lightly oiled plastic wrap, and let rest for 1 hour.
Tip dough out onto a lightly floured surface and fold into center to form another ball,
shape into ball and place in a well-floured basket or lightly oiled bowl.
Cover with kitchen towels and let rest at room temperature overnight to rise.
Stage 5
Baking the bread
Tip dough ball out onto a dry surface and turn over.
Score top.
Bake at 230C/450F for 10 minutes, then reduce heat to 200C/400F and bake until loaves sound hollow when tapped with your fingertips, about 1 hour (???!).
Recipe adapted from:
- Starting a Starter for Winter Sourdough Bread | Bon Appétit
Thursday, 28 November 2019
Drop scones.
- Drop scones recipe - BBC Food
Ingredients
175g self-raising flour
1 tsp baking powder
40g caster sugar
1 small orange, zest only
1 free-range egg
200ml milk
little sunflower oil, for greasing
To serve
butter or maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries
Method
Measure the flour, baking powder, sugar and orange zest into a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well, with a whisk, until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
Heat a large non-stick frying pan and grease with a little oil.
Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.
Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.
Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.
Recipe Tips
If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm.
Serve at once.
Ingredients
175g self-raising flour
1 tsp baking powder
40g caster sugar
1 small orange, zest only
1 free-range egg
200ml milk
little sunflower oil, for greasing
To serve
butter or maple syrup or honey
Greek-style yoghurt
fresh blueberries and raspberries
Method
Measure the flour, baking powder, sugar and orange zest into a mixing bowl.
Make a well in the centre and then add the egg and half of the milk.
Beat well, with a whisk, until you have a smooth, thick batter.
Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
Heat a large non-stick frying pan and grease with a little oil.
Drop the mixture in dessertspoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread.
When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden-brown.
Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft.
Continue cooking the batter in the same way.
Serve at once with butter, or syrup, or honey, and yoghurt and blueberries, raspberries or other seasonal fruits.
Recipe Tips
If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate.
Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm.
Serve at once.
Pancake.
- Pancake Day recipe | Marcus Wareing Restaurants
Makes about 36
225g plain white flour
2.5 tsp baking powder
0.5 tsp fine salt
0.5 tsp ground cinnamon
60g caster sugar
4 large egg yolks
500ml milk
90g unsalted butter, melted and cooled
1tsp almond extract
6 large egg whites
Vegetable oil, for frying
To serve
Icing sugar
Maple syrup
Sift the flour into a large bowl with the baking powder, salt and cinnamon.
Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients.
Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through.
Fold into the batter.
Set a large, non-stick frying pan over a medium heat.
Splash in a little oil to cover the bottom of the pan and heat until hot.
Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter.
Cook for 2 – 2.5 minutes until the underside is golden brown, then turn the pancakes over and cook for 1.5 – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary.
They are best served straight from the pan, or as soon as possible after cooking.
Makes about 36
225g plain white flour
2.5 tsp baking powder
0.5 tsp fine salt
0.5 tsp ground cinnamon
60g caster sugar
4 large egg yolks
500ml milk
90g unsalted butter, melted and cooled
1tsp almond extract
6 large egg whites
Vegetable oil, for frying
To serve
Icing sugar
Maple syrup
Sift the flour into a large bowl with the baking powder, salt and cinnamon.
Stir in the sugar, keeping back 1tbsp for later.
Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk, melted butter, and almond extract.
Make a well in the dry ingredients.
Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.
Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through.
Fold into the batter.
Set a large, non-stick frying pan over a medium heat.
Splash in a little oil to cover the bottom of the pan and heat until hot.
Spoon the batter into the pan to make four pancakes, each 8-10cm in diameter.
Cook for 2 – 2.5 minutes until the underside is golden brown, then turn the pancakes over and cook for 1.5 – 2 minutes to lightly brown the other side.
Lift the pancakes out of the pan with a spatula and serve straightaway, with sugar and syrup.
Make more pancakes in the same way, cooking them four at a time and adding more oil when necessary.
They are best served straight from the pan, or as soon as possible after cooking.
Saturday, 23 November 2019
Tuesday, 12 November 2019
Farro Lentils Soup.
Serves 4-6
Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Ingredients
50g finely sliced Prosciutto
1 onion finely diced
1 celery stalk, finely diced
2 small carrots, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 (400g) can chopped tomatoes
1 zucchini, diced
100 g (3/4 cup) green lentils
150 g (1 cup) farro
A good handful of freshly chopped fresh Basil
Red hot pepper flakes (optional)
Salt, Pepper
To Serve:
Extra Virgin Olive Oil or
Grated Parmesan, to garnish
Heat the olive oil in a large pot and cook the prosciutto for a few minutes.
Add the carrot, celery and onion and continue to cook for 5 minutes.
Add the garlic and zucchini, continue to cook for 2 minutes.
Add the can of diced tomatoes.
Season with salt & pepper, and half a teaspoon of chilli flakes (optional).
Add the equivalent of 3 to 4 cans of water.
Bring to a simmer.
Add the farro and green lentils.
Reduce the heat to low, cover and continue to cook for about 20 minutes, or until the vegetables, farro and lentils are tender.
If the soup is too thick, add more water and season accordingly.
Serve with leaves of basil, grated parmesan and a drizzle of olive oil.
Monday, 28 October 2019
Rachel Roddy’s Anglo-Italian cottage pie.
- Rachel Roddy’s Anglo-Italian cottage pie recipe | A Kitchen in Rome | Food | The Guardian
The most important part of the recipe is roughing up the surface with a fork, which I am now going to refer to as gadrooning.
100g rindless streaky bacon
3 tbsp lard, dripping, butter or other suitable fat for frying
1 onion, peeled and diced
1 small leek, trimmed and diced
1 carrot, peeled and diced
2 sticks of celery, diced
1 bay leaf
Salt and pepper
400g minced beef
1 tsp Marmite (optional)
300ml light stock
1kg potatoes, peeled
Butter
Whole milk
In a heavy-based pan over a medium low heat, gently fry the bacon in the fat.
Add the onion, celery, leek, carrot, bay leaf and a pinch of salt, and continue frying until the vegetables are starting to soften and turn translucent.
Crumble the mince into the pan and stir, breaking it up and moving it around until it has lost any pinkness.
Add the Marmite (if using) and pour over the stock.
Leave to simmer for an hour, by which point it should be rich and thick with just a little liquid.
Meanwhile, boil the potatoes in well-salted water until tender.
Drain, then mash with butter and milk, seasoning to taste.
Put the mince in the bottom of a Pyrex or porcelain oven-proof dish, then spoon over the mash and fork it into place, creating rough peaks on the top.
Bake on the top shelf of an oven heated to 190C (170C fan)/gas 5 for 25 minutes, until the edges are bobbing and the top is golden.
The most important part of the recipe is roughing up the surface with a fork, which I am now going to refer to as gadrooning.
100g rindless streaky bacon
3 tbsp lard, dripping, butter or other suitable fat for frying
1 onion, peeled and diced
1 small leek, trimmed and diced
1 carrot, peeled and diced
2 sticks of celery, diced
1 bay leaf
Salt and pepper
400g minced beef
1 tsp Marmite (optional)
300ml light stock
1kg potatoes, peeled
Butter
Whole milk
In a heavy-based pan over a medium low heat, gently fry the bacon in the fat.
Add the onion, celery, leek, carrot, bay leaf and a pinch of salt, and continue frying until the vegetables are starting to soften and turn translucent.
Crumble the mince into the pan and stir, breaking it up and moving it around until it has lost any pinkness.
Add the Marmite (if using) and pour over the stock.
Leave to simmer for an hour, by which point it should be rich and thick with just a little liquid.
Meanwhile, boil the potatoes in well-salted water until tender.
Drain, then mash with butter and milk, seasoning to taste.
Put the mince in the bottom of a Pyrex or porcelain oven-proof dish, then spoon over the mash and fork it into place, creating rough peaks on the top.
Bake on the top shelf of an oven heated to 190C (170C fan)/gas 5 for 25 minutes, until the edges are bobbing and the top is golden.
Friday, 25 October 2019
Make your own gluten free sourdough starter.
- from Naomi Devlin.
Gluten free sourdough starter
You can make a gluten free starter using any wholegrain gluten free flour, but brown rice works out the cheapest.
Slowly fermented bread, pancakes and muffins not only taste delicious, most people find them more digestible too because of the presence of friendly bacteria who munch on antinutrients in the grains during the fermentation process.
Some people can react to baker’s yeast in the same way they do to gluten, so the wild yeasts in a sourdough starter can often be tolerated where commercial yeast cannot.
Follow the method below to make your starter in 5 days and then you can use it and keep it dormant in the fridge between bakes for the rest of your life as long as you feed it.
Read the pointers below the recipe before you get started.
Day 1
120g brown rice flour (or any mixture of sorghum, millet, white teff, rice or quinoa)
180g tepid (about 28ºC) mineral or filtered water
Small bunch of unwashed grapes (or pear water, see below) (optional)
Mix flour and water (use this quantity of pear water if using) in a bowl, nestle the grapes in (if using), cover with a cloth and leave in a warm place.
Day 2
120g brown rice flour (or flour mixture as above)
160g tepid mineral or filtered water
Lift out the grapes, add the flour and water ‘feed’, whisk, replace grapes and cover again.
Day 3
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
Lift out the grapes, whisk, weigh out 150g, add the feed, replace grapes and cover again.
Day 4 morning & evening
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
By now the sourdough starter should have started to bubble and smell a little yeasty.
Take out the grapes, squeeze a little to release a small amount of juice and discard the grapes.
Whisk the starter well, weigh out 150g, discard the rest or make pancakes or crumpets with it, stir in the feed and cover again.
Repeat the feed in the evening.
Day 5 morning & evening
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, do this both morning and evening.
Day 6 morning
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, put into a 1 litre or larger glass preserving jar and allow the starter to bubble up and double – mark the starting level in the jar with a glass pen or sharpie so you will easily see when it has doubled.
It is now ready to bake with and this is referred to as an ‘active’ starter.
If it isn’t doubling, weigh out 75g of starter and feed again every 6-8 hours.
You might need to do this for a couple of days more in the middle of winter or in a cold house.
Each time you feed it, you must weigh out 75g and discard the rest, otherwise your kitchen will overflow with starter.
You can store any discarded starter (discard) in the fridge until you have enough to make some pancakes or a batch of crumpets.
If you plan to bake a lot of loaves each time, you might want to keep a larger amount of starter reserve, just remember to increase the amount of feed you give it accordingly.
Gluten free sourdough starter
You can make a gluten free starter using any wholegrain gluten free flour, but brown rice works out the cheapest.
Slowly fermented bread, pancakes and muffins not only taste delicious, most people find them more digestible too because of the presence of friendly bacteria who munch on antinutrients in the grains during the fermentation process.
Some people can react to baker’s yeast in the same way they do to gluten, so the wild yeasts in a sourdough starter can often be tolerated where commercial yeast cannot.
Follow the method below to make your starter in 5 days and then you can use it and keep it dormant in the fridge between bakes for the rest of your life as long as you feed it.
Read the pointers below the recipe before you get started.
Day 1
120g brown rice flour (or any mixture of sorghum, millet, white teff, rice or quinoa)
180g tepid (about 28ºC) mineral or filtered water
Small bunch of unwashed grapes (or pear water, see below) (optional)
Mix flour and water (use this quantity of pear water if using) in a bowl, nestle the grapes in (if using), cover with a cloth and leave in a warm place.
Day 2
120g brown rice flour (or flour mixture as above)
160g tepid mineral or filtered water
Lift out the grapes, add the flour and water ‘feed’, whisk, replace grapes and cover again.
Day 3
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
Lift out the grapes, whisk, weigh out 150g, add the feed, replace grapes and cover again.
Day 4 morning & evening
150g brown rice flour (or flour mixture as above)
200g tepid mineral or filtered water
By now the sourdough starter should have started to bubble and smell a little yeasty.
Take out the grapes, squeeze a little to release a small amount of juice and discard the grapes.
Whisk the starter well, weigh out 150g, discard the rest or make pancakes or crumpets with it, stir in the feed and cover again.
Repeat the feed in the evening.
Day 5 morning & evening
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, do this both morning and evening.
Day 6 morning
Whisk and measure out 75g of starter and discard the rest as before, feed the starter with 150g of gluten free flour and 200g of water, put into a 1 litre or larger glass preserving jar and allow the starter to bubble up and double – mark the starting level in the jar with a glass pen or sharpie so you will easily see when it has doubled.
It is now ready to bake with and this is referred to as an ‘active’ starter.
If it isn’t doubling, weigh out 75g of starter and feed again every 6-8 hours.
You might need to do this for a couple of days more in the middle of winter or in a cold house.
Each time you feed it, you must weigh out 75g and discard the rest, otherwise your kitchen will overflow with starter.
You can store any discarded starter (discard) in the fridge until you have enough to make some pancakes or a batch of crumpets.
If you plan to bake a lot of loaves each time, you might want to keep a larger amount of starter reserve, just remember to increase the amount of feed you give it accordingly.
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