Recipes: The spell of spelt - Telegraph:
Spelt's nutty flavour goes well with rhubarb.
Champagne rhubarb from Yorkshire is at its prime right now, so snap it up while you can.
It's delicious (look out for Fergus Henderson's poached rhubarb recipe in Weekend in a couple of weeks' time) and you'll be supporting growers struggling to survive the competition from Dutch imports.
5oz/140g butter
7oz/200g soft brown sugar
2 eggs
4 pieces of stem ginger in syrup, chopped
7oz/200g spelt flour
2 tsp baking powder
14oz/400g slender rhubarb stems
Caster sugar to finish
Heat the oven to 180C/350F/gas mark 4.
Line a cake tin about 7inx11in/17cmx27cm with baking parchment.
Melt the butter and stir in the soft brown sugar.
Allow to cool slightly, then mix in the eggs, ginger, flour and baking powder.
Scrape the mixture into the lined tin and spread out.
Trim the rhubarb to fit the tin lengthways and lay over the top of the mixture, packing in as many stems as you can.
Bake for 35-45 minutes, until the cake is risen, golden and cooked through.
Brush with some syrup from the ginger jar, dredge well with caster sugar and allow to cool in the tin.
'via Blog this'
Thursday 23 March 2017
Wholemeal Spelt bread.
Wholemeal Spelt bread - Community Recipes | Shipton Mill - Home of Organic Flour:
Three Minute Spelt Bread.
Spelt is the new celebrity grain, the Keira Knightley of wholefoods, and it has gone from curiosity to must-have ingredient in just five years.
Said to be more digestible than wheat and richer in nutrients.
But let's be absolutely clear: spelt is not suitable for coeliac sufferers.
This is positively the easiest and most tasty Spelt bread recipe I have come across.
Turns out perfectly every time and has become an often requested favourite of my clients.
It takes next to no prep time, keeps well and is fab for toasting too!
With spelt there is no need to leave the dough to rise.
But Baker Andrew Whitley (author of the bestselling book Bread Matters) says that if you let it rise slowly, in a cool place overnight, it will be even better.
Pre-heat oven to 200°C
500g Wholemeal Spelt (or white works just as well)
150g 5 Seed Blend (some extra for topping)
10-12g dried active yeast or 32-34g fresh yeast (I use a bit more yeast for the wholemeal flour as it's heavier and needs a bit more lift)
1/2 tsp salt
500ml water
Mix all dry ingredients together, dissolve the fresh yeast in warm water (dried yeast can be added to the flour/seed mix) and mix well with the water.
It's a very wet dough, more like a cake mix but that's how it should be.
Brush a loaf tin with olive oil, fill with the mixture, brush top with Olive oil and sprinkle extra seed on top.
This really takes three minutes to prepare.
Place in pre-heated oven for 1 hour.
Then take out of the tin and put loaf back in for another 5-10 min (usually 5 min are enough).
Let it cool down and enjoy.
Note:
I started using the 5 seed blend instead of the original:
50g Sesame seeds
50g Sunflower seeds
50g Linseeds
Either works really well!
Recipe in cups &teaspoons:
3 1/2 cups flour.
1/2 cups of each seed, sunflower, sesame, linseed.
3 1/2 teaspoos dry yeast granules,
2 cups warm water
Combine all the ingredients, adding the water last.
Mix well and turn the dough into a greased loaf tin.
'via Blog this'
Three Minute Spelt Bread.
Spelt is the new celebrity grain, the Keira Knightley of wholefoods, and it has gone from curiosity to must-have ingredient in just five years.
Said to be more digestible than wheat and richer in nutrients.
But let's be absolutely clear: spelt is not suitable for coeliac sufferers.
This is positively the easiest and most tasty Spelt bread recipe I have come across.
Turns out perfectly every time and has become an often requested favourite of my clients.
It takes next to no prep time, keeps well and is fab for toasting too!
With spelt there is no need to leave the dough to rise.
But Baker Andrew Whitley (author of the bestselling book Bread Matters) says that if you let it rise slowly, in a cool place overnight, it will be even better.
Pre-heat oven to 200°C
500g Wholemeal Spelt (or white works just as well)
150g 5 Seed Blend (some extra for topping)
10-12g dried active yeast or 32-34g fresh yeast (I use a bit more yeast for the wholemeal flour as it's heavier and needs a bit more lift)
1/2 tsp salt
500ml water
Mix all dry ingredients together, dissolve the fresh yeast in warm water (dried yeast can be added to the flour/seed mix) and mix well with the water.
It's a very wet dough, more like a cake mix but that's how it should be.
Brush a loaf tin with olive oil, fill with the mixture, brush top with Olive oil and sprinkle extra seed on top.
This really takes three minutes to prepare.
Place in pre-heated oven for 1 hour.
Then take out of the tin and put loaf back in for another 5-10 min (usually 5 min are enough).
Let it cool down and enjoy.
Note:
I started using the 5 seed blend instead of the original:
50g Sesame seeds
50g Sunflower seeds
50g Linseeds
Either works really well!
Recipe in cups &teaspoons:
3 1/2 cups flour.
1/2 cups of each seed, sunflower, sesame, linseed.
3 1/2 teaspoos dry yeast granules,
2 cups warm water
Combine all the ingredients, adding the water last.
Mix well and turn the dough into a greased loaf tin.
'via Blog this'
Cauliflower Soup.
1 large onion, finely chopped
2 sticks of celery, finely chopped
1 medium potato, chopped up into small pieces
1 medium head of cauliflower, broken into florets or make rice
Stock, 1 litre
Salt and Pepper to taste
1 Parmesan rind (vital for flavor)
Instructions
Sweat the onions, celery and potatoes until they are all soft, about 5 minutes.
Add the stock and cauliflower and boil for about 10-15 minutes.
Remove the Parmesan rind.
Puree with a soup blender, leaving a few pieces of soft cauliflower to give it a nice texture
Serve hot with a bit of grated cheese and a few croutons if desired.
OR garnish with:
panko breadcrumbs+fresh chives or wild or bear's garlic - is in season now !
PS Add the turmeric for beautiful golden broth.
2 sticks of celery, finely chopped
1 medium potato, chopped up into small pieces
1 medium head of cauliflower, broken into florets or make rice
Stock, 1 litre
Salt and Pepper to taste
1 Parmesan rind (vital for flavor)
Instructions
Sweat the onions, celery and potatoes until they are all soft, about 5 minutes.
Add the stock and cauliflower and boil for about 10-15 minutes.
Remove the Parmesan rind.
Puree with a soup blender, leaving a few pieces of soft cauliflower to give it a nice texture
Serve hot with a bit of grated cheese and a few croutons if desired.
OR garnish with:
panko breadcrumbs+fresh chives or wild or bear's garlic - is in season now !
PS Add the turmeric for beautiful golden broth.
Wednesday 22 March 2017
Banana Loaf.
Mary Berry’s Banana Loaf (Taken from Mary Berry’s Baking Bible).
Ingredients
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk
Method
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb or 900g loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.
A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.
This was so easy to make and delicious, and there wasn’t much left of it by the time it was cooled on the rack!
From https://queenofeverything.co.uk/2012/02/06/mary-berrys-banana-loaf/
Similar recipes: Mrs. Myers' Banana Bread:
Ingredients
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk
Method
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb or 900g loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.
A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.
This was so easy to make and delicious, and there wasn’t much left of it by the time it was cooled on the rack!
From https://queenofeverything.co.uk/2012/02/06/mary-berrys-banana-loaf/
Similar recipes: Mrs. Myers' Banana Bread:
Pork Shoulder Braised in Milk.
Pork Shoulder Braised in Milk: Recipe from The Cook & the Butcher, by Brigit Binns.
Serves 6-8.
1 boneless pork shoulder, (I have 1kg), trimmed of excess fat
Kosher salt and freshly ground pepper
2 Tbs. unsalted butter
1 Tbs. olive oil
12 fresh sage leaves, coarsely chopped
2 cups whole milk
1/2 cup (125 ml) heavy cream
2 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice
Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.
Preheat the oven to 325°F (165°C).
Season the roast generously all over with salt and pepper.
In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil.
Add the pork, fat side down, and sear for 3-4 minutes.
Repeat to brown all sides, about 15 minutes total.
Adjust the heat level so that the meat sizzles actively but does not scorch.
Transfer the pork to a platter and pour off the fat from the pan.
Return the pot to medium heat and melt the remaining 2 tablespoons butter.
Add the sage leaves.
Cook for 1 minute.
Stirring constantly, slowly pour in the milk and cream.
Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt.
Season generously with pepper.
When the liquid begins to steam, partially cover the pot and transfer to the oven.
Cook the pork, turning it every 30 minutes, for 2 hours.
Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more.
Transfer the pork to a platter and let the pan sauce settle.
With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan.
Push the curds through the sieve to make a smooth, creamy sauce.
Warm the sauce over low heat and stir in the lemon juice.
Taste and adjust the seasoning.
The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness.
Cut the pork into thick chunks and serve at once, passing the sauce at the table.
Similar recipes: Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip - eat in my kitchen eat in my kitchen:
Serves 6-8.
1 boneless pork shoulder, (I have 1kg), trimmed of excess fat
Kosher salt and freshly ground pepper
2 Tbs. unsalted butter
1 Tbs. olive oil
12 fresh sage leaves, coarsely chopped
2 cups whole milk
1/2 cup (125 ml) heavy cream
2 bay leaves
Zest from 1 lemon, removed in wide strips with a vegetable peeler
1 tsp. fresh lemon juice
Remove the pork shoulder from the refrigerator and let stand at room temperature for 1-1 1/2 hours.
Preheat the oven to 325°F (165°C).
Season the roast generously all over with salt and pepper.
In a Dutch oven or other large, ovenproof pot over medium-high heat, melt 1 tablespoon of the butter with the oil.
Add the pork, fat side down, and sear for 3-4 minutes.
Repeat to brown all sides, about 15 minutes total.
Adjust the heat level so that the meat sizzles actively but does not scorch.
Transfer the pork to a platter and pour off the fat from the pan.
Return the pot to medium heat and melt the remaining 2 tablespoons butter.
Add the sage leaves.
Cook for 1 minute.
Stirring constantly, slowly pour in the milk and cream.
Return the pork to the pot, fat side up, and add the bay leaves, lemon zest and 1 teaspoon salt.
Season generously with pepper.
When the liquid begins to steam, partially cover the pot and transfer to the oven.
Cook the pork, turning it every 30 minutes, for 2 hours.
Uncover and continue to cook until very tender, 30-60 more, again turning after 30 minutes if cooking for longer than 30 minutes more.
Transfer the pork to a platter and let the pan sauce settle.
With a slotted spoon, remove the curds from the sauce, leaving behind the fat, and transfer to a fine-mesh sieve set over a small saucepan.
Push the curds through the sieve to make a smooth, creamy sauce.
Warm the sauce over low heat and stir in the lemon juice.
Taste and adjust the seasoning.
The sauce should be subtly tart from the lemon and slightly peppery, to cut the pork’s richness.
Cut the pork into thick chunks and serve at once, passing the sauce at the table.
Similar recipes: Bavarian Beer Roasted Pork with Sweet Potatoes and Parsnip - eat in my kitchen eat in my kitchen:
How To Make Cauliflower Rice.
How To Make Cauliflower Rice or Couscous (with Video) | Kitchn:
Makes 6 servings (about 1 cup each)
What You Need
Ingredients
1 head cauliflower, any size
1 tablespoon olive oil or butter, optional
Salt, optional
Equipment
Chef's knife
Food processor or box grater
Spatula
Skillet with lid, optional
Instructions
Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
Break apart the cauliflower into large florets with your hands.
If the core is tender, you can chip it into pieces and add it with the florets.
Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor.
Don't fill the food processor more than 3/4 full; if necessary, process in two batches.
Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact.
Pull these out and set them aside.
Transfer the cauliflower couscous to another container and re-process any large pieces.
Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like.
Warm a tablespoon of olive oil or butter in a large skillet over medium heat.
Stir in the couscous and sprinkle with a little salt.
Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.
Use or serve immediately, or refrigerate the couscous for up to a week.
Recipe Notes
Freezing raw cauliflower couscous: The couscous can also be sealed in airtight containers or bags and frozen for up to three months.
Thaw on the counter for a few minutes before using or cooking.
Microwaving:
By far the easiest way to cook your cauliflower rice, and as you don’t need to add any fat, the healthiest too.
Microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on High.
If using from the freezer, microwave for four minutes on High, mixing the ‘rice’ half way through cooking.
This method gives the rice a nice, neutral flavour, perfect for serving with a curry or tagine.
'via Blog this'
Makes 6 servings (about 1 cup each)
What You Need
Ingredients
1 head cauliflower, any size
1 tablespoon olive oil or butter, optional
Salt, optional
Equipment
Chef's knife
Food processor or box grater
Spatula
Skillet with lid, optional
Instructions
Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
Break apart the cauliflower into large florets with your hands.
If the core is tender, you can chip it into pieces and add it with the florets.
Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor.
Don't fill the food processor more than 3/4 full; if necessary, process in two batches.
Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact.
Pull these out and set them aside.
Transfer the cauliflower couscous to another container and re-process any large pieces.
Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish.
Cooking cauliflower couscous: Cooking makes the cauliflower more tender and rice-like.
Warm a tablespoon of olive oil or butter in a large skillet over medium heat.
Stir in the couscous and sprinkle with a little salt.
Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like.
Use or serve immediately, or refrigerate the couscous for up to a week.
Recipe Notes
Freezing raw cauliflower couscous: The couscous can also be sealed in airtight containers or bags and frozen for up to three months.
Thaw on the counter for a few minutes before using or cooking.
Microwaving:
By far the easiest way to cook your cauliflower rice, and as you don’t need to add any fat, the healthiest too.
Microwave fresh cauliflower rice in a heatproof bowl, covered with cling film, for three minutes on High.
If using from the freezer, microwave for four minutes on High, mixing the ‘rice’ half way through cooking.
This method gives the rice a nice, neutral flavour, perfect for serving with a curry or tagine.
'via Blog this'
Early rhubarb jam.
Early rhubarb jam | River Cottage:
This is one of Pam's favourite ways to capture the earthy flavour of rhubarb.
It's a plant that contains very little pectin so the jam definitely requires an extra dose.
This light, soft jam is good mixed with yoghurt or spooned over ice cream, or you can warm it and use to glaze a bread and butter pudding after baking.
Method
Wipe and trim the rhubarb (1kg) and cut into 2–2.5cm chunks.
Pour a layer of sugar (900g) into the bottom of a preserving pan, then add a layer of rhubarb.
Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar.
Pour juice of one orange over the top.
Cover and leave for at least an hour or two – preferably overnight.
This draws the juice from the rhubarb and the resulting syrup helps keep the rhubarb chunks whole when boiled.
Gently bring the mixture to the boil, stirring carefully without crushing the rhubarb pieces.
Boil rapidly for 5–6 minutes, then test for setting point.
Remove from the heat and rest for 5 minutes before pouring into warm, sterilised jars.
Seal immediately, use within 12 months.
I have about 500g of fresh chopped rhubarb. Recipe makes around 800 ml of jam.
Variations
Add 100g chopped crystallised stem ginger to the fruit, omitting the orange juice.
Sharper-tasting maincrop rhubarb can also be used for this recipe – try adding a few young angelica leaves or a handful of fragrant rose petals.
Fruit, pectin, acid and sugar are the four ingredients required to produce the magic result known as a set' - ie, the right wobbling, spreadable consistency.
In July we have the soft fruit, the strawberries, raspberries and the currants, and then later things put on their thicker coats like apples do, marrows do and onions do.
The hedgerow glut is in September and then there's marmalade oranges from Seville that arrive in early January and rhubarb in January and February.
I always say that it is rhubarb that links the preserving season.
'via Blog this'
This is one of Pam's favourite ways to capture the earthy flavour of rhubarb.
It's a plant that contains very little pectin so the jam definitely requires an extra dose.
This light, soft jam is good mixed with yoghurt or spooned over ice cream, or you can warm it and use to glaze a bread and butter pudding after baking.
Method
Wipe and trim the rhubarb (1kg) and cut into 2–2.5cm chunks.
Pour a layer of sugar (900g) into the bottom of a preserving pan, then add a layer of rhubarb.
Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar.
Pour juice of one orange over the top.
Cover and leave for at least an hour or two – preferably overnight.
This draws the juice from the rhubarb and the resulting syrup helps keep the rhubarb chunks whole when boiled.
Gently bring the mixture to the boil, stirring carefully without crushing the rhubarb pieces.
Boil rapidly for 5–6 minutes, then test for setting point.
Remove from the heat and rest for 5 minutes before pouring into warm, sterilised jars.
Seal immediately, use within 12 months.
I have about 500g of fresh chopped rhubarb. Recipe makes around 800 ml of jam.
Variations
Add 100g chopped crystallised stem ginger to the fruit, omitting the orange juice.
Sharper-tasting maincrop rhubarb can also be used for this recipe – try adding a few young angelica leaves or a handful of fragrant rose petals.
Fruit, pectin, acid and sugar are the four ingredients required to produce the magic result known as a set' - ie, the right wobbling, spreadable consistency.
In July we have the soft fruit, the strawberries, raspberries and the currants, and then later things put on their thicker coats like apples do, marrows do and onions do.
The hedgerow glut is in September and then there's marmalade oranges from Seville that arrive in early January and rhubarb in January and February.
I always say that it is rhubarb that links the preserving season.
'via Blog this'
Sunday 19 March 2017
Martha Washington's Great Cake.
- List of foods named after people - Wikipedia:
Martha Washington's Cake
– Martha Washington (1731–1802), wife of George Washington, is remembered for this fruitcake. Her original recipe for her "Great Cake" called for 40 eggs, 5 pounds of fruit, and similar quantities of other ingredients.
Adapted from a Mount Vernon recipe:
— 2 cups golden raisins
— 1 1/4 cups dried currants
— 1 cup candied citron, chopped
— 1 cup candied orange peel, chopped
— 3/4 cup candied lemon peel
— 1/2 cup candied red cherries, chopped
— 1/2 cup candied green cherries, chopped
— 1/2 cup candied angelica stems, chopped
— 1/2 cup brandy
— 2 cups butter, softened
— 2 cups organic cane sugar
— 10 farm fresh eggs, separated
— 2 teaspoons fresh lemon juice
— 4 1/3 cups unbleached all-purpose flour
— 1 teaspoon ground mace
— 1/3 teaspoon ground nutmeg
— 1/2 cup sherry
— candied red cherries, optional
— candied angelica stems, optional
— confectioner's sugar, optional
Combine first 9 ingredients; stir well.
Let stand overnight.
Preheat oven to 350°F = 176.667°C.
Cream butter in a large mixing bowl;
gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice.
Combine flour, mace and nutmeg;
add to creamed mixture alternating with sherry, beginning and ending with flour mixture.
Mix well after each addition. Stir in reserved fruit mixture.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into well-greased and floured 25cm/10" tube pan.
Place a large pan of boiling water on lower oven rack.
Bake cake at 350°F = 176.667°C for 20 minutes;
reduce temperature to 160C/325F and bake an additional hour and 40 minutes or until a toothpick inserted comes out clean.
Cool cake completely in pan.
Remove from pan, and sift confectioner's sugar over the top, then decorate with candied red cherries and angelica, if desired.
PS
"I've been making angelica jam at my café in Reykjavík and it's been really popular, especially in Hjónabandssæla.
Made it with a kilo of angelica and just under a kilo of raw sugar.
Simply cut the angelica tiny, boil it until tender, drain and refill saucepan with fresh, cold water, leave overnight, then boil again with the sugar until a jam consistency is achieved.
Looks kind of like green rhubarb jam.
Delish! :-)"
Martha Washington's Cake
– Martha Washington (1731–1802), wife of George Washington, is remembered for this fruitcake. Her original recipe for her "Great Cake" called for 40 eggs, 5 pounds of fruit, and similar quantities of other ingredients.
Adapted from a Mount Vernon recipe:
— 2 cups golden raisins
— 1 1/4 cups dried currants
— 1 cup candied citron, chopped
— 1 cup candied orange peel, chopped
— 3/4 cup candied lemon peel
— 1/2 cup candied red cherries, chopped
— 1/2 cup candied green cherries, chopped
— 1/2 cup candied angelica stems, chopped
— 1/2 cup brandy
— 2 cups butter, softened
— 2 cups organic cane sugar
— 10 farm fresh eggs, separated
— 2 teaspoons fresh lemon juice
— 4 1/3 cups unbleached all-purpose flour
— 1 teaspoon ground mace
— 1/3 teaspoon ground nutmeg
— 1/2 cup sherry
— candied red cherries, optional
— candied angelica stems, optional
— confectioner's sugar, optional
Combine first 9 ingredients; stir well.
Let stand overnight.
Preheat oven to 350°F = 176.667°C.
Cream butter in a large mixing bowl;
gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice.
Combine flour, mace and nutmeg;
add to creamed mixture alternating with sherry, beginning and ending with flour mixture.
Mix well after each addition. Stir in reserved fruit mixture.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into well-greased and floured 25cm/10" tube pan.
Place a large pan of boiling water on lower oven rack.
Bake cake at 350°F = 176.667°C for 20 minutes;
reduce temperature to 160C/325F and bake an additional hour and 40 minutes or until a toothpick inserted comes out clean.
Cool cake completely in pan.
Remove from pan, and sift confectioner's sugar over the top, then decorate with candied red cherries and angelica, if desired.
PS
"I've been making angelica jam at my café in Reykjavík and it's been really popular, especially in Hjónabandssæla.
Made it with a kilo of angelica and just under a kilo of raw sugar.
Simply cut the angelica tiny, boil it until tender, drain and refill saucepan with fresh, cold water, leave overnight, then boil again with the sugar until a jam consistency is achieved.
Looks kind of like green rhubarb jam.
Delish! :-)"
Monday 13 March 2017
Bauernbrot - German farmer-style rye bread.
Bauernbrot Recipe (German farmer-style rye bread) | Whats4eats:
Authentic-tasting German bread is easier to make than you'd think.
Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south.
Bauerbrot was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens.
At home, it takes a few hours from start to finish, but most of that time is spent resting the dough or baking it.
The final product has a dense crumb, full flavor and a chewy crust.
1 large loaf
Ingredients
Dough Starter
Bread flour - 3/4 cup
Rye flour - 3/4 cup
Honey or malt syrup - 3 tablespoons
Lukewarm water - 1 1/2 cups
Instant yeast - 1/2 teaspoon
Flour mixture
Bread flour - 2 1/2 cups
Caraway seeds - 2 tablespoons
Salt - 1 1/2 teaspoons
Instant yeast - 1/2 teaspoon
Oil - 1 tablespoon
Cornmeal - for the baking tray
Method
Add the ingredients for the starter to a large bowl and mix together until smooth.
Set aside for 10 minutes for the yeast to activate.
While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal.
Pour the flour mixture over the starter.
Do not stir.
Cover the bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours.
Authentic-tasting German bread is easier to make than you'd think.
Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south.
Bauerbrot was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens.
At home, it takes a few hours from start to finish, but most of that time is spent resting the dough or baking it.
The final product has a dense crumb, full flavor and a chewy crust.
1 large loaf
Ingredients
Dough Starter
Bread flour - 3/4 cup
Rye flour - 3/4 cup
Honey or malt syrup - 3 tablespoons
Lukewarm water - 1 1/2 cups
Instant yeast - 1/2 teaspoon
Flour mixture
Bread flour - 2 1/2 cups
Caraway seeds - 2 tablespoons
Salt - 1 1/2 teaspoons
Instant yeast - 1/2 teaspoon
Oil - 1 tablespoon
Cornmeal - for the baking tray
Method
Add the ingredients for the starter to a large bowl and mix together until smooth.
Set aside for 10 minutes for the yeast to activate.
While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal.
Pour the flour mixture over the starter.
Do not stir.
Cover the bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours.
Sunday 12 March 2017
Whole wheat flatbread. By Mark Bittman.
- The Secret To Making Really Great 100-Percent Whole Grain Bread | Kitchn:
- The Wheat Lowdown - The New York Times:
With so many relatively decent loaves readily available in stores, bread-baking is more of a hobby.
There are three reasons that my whole-grain breads have become better: the food processor, the overnight rise and the sourdough starter.
And they all involve abandoning kneading.
Kneading dough by hand for 20 minutes — as was the practice when I first started baking — was never actually necessary (few home bakers knew that), but a requirement of a particular kind of bread made in a relatively hurried fashion using a relatively large amount of domesticated (that is, store-bought) yeast.
I came to the realization that great 100 percent whole-grain bread can be made only with sourdough (it’s about the difference between how whole grains respond to store-bought yeast and how they respond to acid, or a combination of acid and wild yeast), and I discovered that via a combination of driving other people crazy with questions and a recipe from “The Scandinavian Cookbook,” by my friend Trine Hahnemann.
Sourdough rye requires time: a few days to make the starter, and 12 hours or so every time you want to make bread.
But kneading? No.
You can make it lighter in texture and color by using a touch of white flour in place of whole wheat, though to me that defeats the purpose.
You can make it darker in color — gorgeously so — by adding roasted malt powder.
Seeds — fennel, caraway, anise — add flavor.
If it’s too chewy for you, use flour in place of cracked rye.
Finally — and this may be hard to believe — it’s best when wrapped in plastic and cured for a day before eating.
If you follow the instructions to the gram, you will produce very good bread.
By upping the amount of yeast, using the food processor and incorporating relatively large amounts of fat (in the form of olive oil), you can make a 100 percent whole-wheat focaccia (other shapes, including baguettes, will also work, but I like it best as a puffy flatbread) in a minimum of time.
Really, the best treatment for whole grain is sourdough.
But if you’re in a hurry, greatness takes second place.
- The Wheat Lowdown - The New York Times:
With so many relatively decent loaves readily available in stores, bread-baking is more of a hobby.
There are three reasons that my whole-grain breads have become better: the food processor, the overnight rise and the sourdough starter.
And they all involve abandoning kneading.
Kneading dough by hand for 20 minutes — as was the practice when I first started baking — was never actually necessary (few home bakers knew that), but a requirement of a particular kind of bread made in a relatively hurried fashion using a relatively large amount of domesticated (that is, store-bought) yeast.
I came to the realization that great 100 percent whole-grain bread can be made only with sourdough (it’s about the difference between how whole grains respond to store-bought yeast and how they respond to acid, or a combination of acid and wild yeast), and I discovered that via a combination of driving other people crazy with questions and a recipe from “The Scandinavian Cookbook,” by my friend Trine Hahnemann.
Sourdough rye requires time: a few days to make the starter, and 12 hours or so every time you want to make bread.
But kneading? No.
You can make it lighter in texture and color by using a touch of white flour in place of whole wheat, though to me that defeats the purpose.
You can make it darker in color — gorgeously so — by adding roasted malt powder.
Seeds — fennel, caraway, anise — add flavor.
If it’s too chewy for you, use flour in place of cracked rye.
Finally — and this may be hard to believe — it’s best when wrapped in plastic and cured for a day before eating.
If you follow the instructions to the gram, you will produce very good bread.
By upping the amount of yeast, using the food processor and incorporating relatively large amounts of fat (in the form of olive oil), you can make a 100 percent whole-wheat focaccia (other shapes, including baguettes, will also work, but I like it best as a puffy flatbread) in a minimum of time.
Really, the best treatment for whole grain is sourdough.
But if you’re in a hurry, greatness takes second place.
Stem soup.
Eating It All: From Stalk to Leaves.
By Hugh Fearnley-Whittingstall.
Hugh joined The River Café in London, where he worked as a sous chef.
He established the original River Cottage Headquarters near Bridport in Dorset in 2004, moving it to Park Farm on the Devon and Dorset border.
By limiting his food intake on fast days to a 250-calorie breakfast and a 350-calorie supper, he lost 3.6kg/8lb in just six days of fasting.
Ingredients
20g butter, or 20ml rapeseed or sunflower oil
1 onion, diced
3 garlic clove, finely chopped
500-600g broccoli stems, cauliflower stems and outer leaves and/or cabbage stalks and outer leaves, roughly chopped (I running the broccoli stalks through the shredding blade of a food processor with small carrot)
1.0 litres chicken or vegetable stock or water
50g crème fraîche, plus extra to serve (optional)
Extra virgin rapeseed or olive oil, to finish
1 large potato, peeled if desired and cut into 3-cm pieces.
1 bay leaf
Salt and freshly ground pepper
Seasoning to enhance the flavour (optional):
1 tsp oregano
1/2 tsp parsley
1 tsp sage
1/4 tsp ginger
Method
Melt the butter or heat the oil in a saucepan over a medium-low heat, then add the onion, bay leaf and a pinch of salt.
Sauté until the onion is softened, but don’t let it take on any colour.
This should take about 10 minutes.
Add the garlic and stir for 1 minute.
Add the stems…the broccoli - sauté until the broccoli is softened.
Add the potato, stock and salt.
Bring to a boil over high heat and then lower to a simmer.
Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
Puree soup with an immersion blender or in batches in a blender.
Taste for seasoning.
- How to Cook with Broccoli Stalks - Broccoli Stem and Radish Slaw:
- Eating It All: From Stalk to Leaves | Kitchn:
- Tara Duggan on Root-to-Stalk Cooking:
Her recipes use every possible part of the vegetable, from corn husks to broccoli leaves to apple peels - minimizing kitchen waste.
Chard stalks: grilled, dressed, and served as a side dish.
Most underutilized vegetable part: Broccoli stems!
- Why You Shouldn't Throw Away Cauliflower Leaves | Kitchn:
Cauliflower: Do not throw away the leaves. Save them.
Throw them in a bowl or plastic bag with some oil and spices. I can’t say enough about dill and garlic powder.
Place the oiled leaves in a single layer on a baking sheet and roast in a 200C/400°F oven until they darken and get crispy, about 15 minutes.
By Hugh Fearnley-Whittingstall.
Hugh joined The River Café in London, where he worked as a sous chef.
He established the original River Cottage Headquarters near Bridport in Dorset in 2004, moving it to Park Farm on the Devon and Dorset border.
By limiting his food intake on fast days to a 250-calorie breakfast and a 350-calorie supper, he lost 3.6kg/8lb in just six days of fasting.
Ingredients
20g butter, or 20ml rapeseed or sunflower oil
1 onion, diced
3 garlic clove, finely chopped
500-600g broccoli stems, cauliflower stems and outer leaves and/or cabbage stalks and outer leaves, roughly chopped (I running the broccoli stalks through the shredding blade of a food processor with small carrot)
1.0 litres chicken or vegetable stock or water
50g crème fraîche, plus extra to serve (optional)
Extra virgin rapeseed or olive oil, to finish
1 large potato, peeled if desired and cut into 3-cm pieces.
1 bay leaf
Salt and freshly ground pepper
Seasoning to enhance the flavour (optional):
1 tsp oregano
1/2 tsp parsley
1 tsp sage
1/4 tsp ginger
Method
Melt the butter or heat the oil in a saucepan over a medium-low heat, then add the onion, bay leaf and a pinch of salt.
Sauté until the onion is softened, but don’t let it take on any colour.
This should take about 10 minutes.
Add the garlic and stir for 1 minute.
Add the stems…the broccoli - sauté until the broccoli is softened.
Add the potato, stock and salt.
Bring to a boil over high heat and then lower to a simmer.
Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
Puree soup with an immersion blender or in batches in a blender.
Taste for seasoning.
- How to Cook with Broccoli Stalks - Broccoli Stem and Radish Slaw:
- Eating It All: From Stalk to Leaves | Kitchn:
- Tara Duggan on Root-to-Stalk Cooking:
Her recipes use every possible part of the vegetable, from corn husks to broccoli leaves to apple peels - minimizing kitchen waste.
Chard stalks: grilled, dressed, and served as a side dish.
Most underutilized vegetable part: Broccoli stems!
- Why You Shouldn't Throw Away Cauliflower Leaves | Kitchn:
Cauliflower: Do not throw away the leaves. Save them.
Throw them in a bowl or plastic bag with some oil and spices. I can’t say enough about dill and garlic powder.
Place the oiled leaves in a single layer on a baking sheet and roast in a 200C/400°F oven until they darken and get crispy, about 15 minutes.
Friday 10 March 2017
Chocolate and cherry buns. By The Hairy Bikers.
Ingredients
For the dough
250ml milk
75g butter, plus extra for greasing
500g strong white bread flour
1 tsp mixed spice (optional)
7g instant yeast
75g soft light brown sugar
pinch salt
1 free-range egg
dash oil, for greasing your hands and the work surface
For the filling
100g butter, softened
50ml maple syrup
25g dark soft brown sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
pinch salt
100g glacé cherries, halved
100g chocolate chips
To bake
1 free-range egg
2 tbsp demerara sugar
For the glaze (optional)
200g/7oz icing sugar
1-2 tbsp just-boiled water
Method
Line a 26–28cm in round deep cake tin or a deep roasting tin with baking parchment and butter generously.
Put the milk in a saucepan and bring to just below boiling point.
Remove from the heat and add the butter.
Leave to stand until the butter has melted and it has cooled to blood temperature.
Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt.
Make a well in the middle.
Beat the egg into the milk and butter mixture.
Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.
Lightly oil your hands and the work surface, then turn out the dough.
Knead until no longer sticky and you have a smooth, elastic dough.
Return the dough to the bowl and cover with a damp tea towel.
Leave to prove until it has doubled in size – this will take around an hour and a half.
For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.
Turn the dough out and roll or pat out into a rectangle of around 30x23cm.
Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries.
Roll up fairly tightly, then cut into 10–12 pieces (4cm).
Arrange the rounds, cut-sides down, in the deep cake tin.
Brush with egg, then leave for another 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4.
Brush again, then sprinkle with the sugar.
Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen.
For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much.
Leave the buns to cool in the tin, then drizzle over the glaze if using.
Leave to set.
For the dough
250ml milk
75g butter, plus extra for greasing
500g strong white bread flour
1 tsp mixed spice (optional)
7g instant yeast
75g soft light brown sugar
pinch salt
1 free-range egg
dash oil, for greasing your hands and the work surface
For the filling
100g butter, softened
50ml maple syrup
25g dark soft brown sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
pinch salt
100g glacé cherries, halved
100g chocolate chips
To bake
1 free-range egg
2 tbsp demerara sugar
For the glaze (optional)
200g/7oz icing sugar
1-2 tbsp just-boiled water
Method
Line a 26–28cm in round deep cake tin or a deep roasting tin with baking parchment and butter generously.
Put the milk in a saucepan and bring to just below boiling point.
Remove from the heat and add the butter.
Leave to stand until the butter has melted and it has cooled to blood temperature.
Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt.
Make a well in the middle.
Beat the egg into the milk and butter mixture.
Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.
Lightly oil your hands and the work surface, then turn out the dough.
Knead until no longer sticky and you have a smooth, elastic dough.
Return the dough to the bowl and cover with a damp tea towel.
Leave to prove until it has doubled in size – this will take around an hour and a half.
For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.
Turn the dough out and roll or pat out into a rectangle of around 30x23cm.
Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries.
Roll up fairly tightly, then cut into 10–12 pieces (4cm).
Arrange the rounds, cut-sides down, in the deep cake tin.
Brush with egg, then leave for another 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4.
Brush again, then sprinkle with the sugar.
Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen.
For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much.
Leave the buns to cool in the tin, then drizzle over the glaze if using.
Leave to set.
Avocado baked with an egg and chorizo.
From Marta Greber, whatshouldieatforbreakfasttoday.com
Serves 2
1 avocado
2 eggs
1 chorizo sausage, roughly chopped
Olive oil
Salt and black pepper
2 slices of bread, preferably multiseed
2 tsp chopped flat-leaf parsley
1 Preheat the oven to 180C/350F/gas mark 4.
Cut the avocado in half, remove the stone and scoop a little extra of the flesh out, so you can fit more egg into it.
2 Break the first egg into a bowl.
Using a spoon, place yolk in one half of the avocado, then carefully start to add white (you may not manage to add all the white).
Season with salt and pepper, then repeat with the other egg and half of avocado.
3 Place the avocado halves in a small baking dish that fits them snugly, so they won't tilt and the egg will not spill out – scrunched-up foil in the base of the dish helps to hold them level.
Bake for 15-20 minutes, or until the white is opaque and the yolk is done to your liking.
4 Meanwhile, heat a little oil in a frying pan and cook the chorizo sausage pieces until crisp, then drain on kitchen paper.
Fry the slices of bread in the same pan, adding a little more oil if you need it.
5 Serve the avocado on a plate with the sausage, seasoned with salt and pepper and a scattering of herbs, with toast on the side.
Serves 2
1 avocado
2 eggs
1 chorizo sausage, roughly chopped
Olive oil
Salt and black pepper
2 slices of bread, preferably multiseed
2 tsp chopped flat-leaf parsley
1 Preheat the oven to 180C/350F/gas mark 4.
Cut the avocado in half, remove the stone and scoop a little extra of the flesh out, so you can fit more egg into it.
2 Break the first egg into a bowl.
Using a spoon, place yolk in one half of the avocado, then carefully start to add white (you may not manage to add all the white).
Season with salt and pepper, then repeat with the other egg and half of avocado.
3 Place the avocado halves in a small baking dish that fits them snugly, so they won't tilt and the egg will not spill out – scrunched-up foil in the base of the dish helps to hold them level.
Bake for 15-20 minutes, or until the white is opaque and the yolk is done to your liking.
4 Meanwhile, heat a little oil in a frying pan and cook the chorizo sausage pieces until crisp, then drain on kitchen paper.
Fry the slices of bread in the same pan, adding a little more oil if you need it.
5 Serve the avocado on a plate with the sausage, seasoned with salt and pepper and a scattering of herbs, with toast on the side.
Thursday 9 March 2017
Kartoffelsuppe (German potato soup).
By REN BEHAN.
Pulses, lentils, rice or potatoes can be added to make a thicker, more substantial meal; stretching out some very simple ingredients even further, but still keeping things gluten free.
Start with a base of onions, carrots and celery and sweat them in a large pan with a tiny drizzle of oil until golden and soft.
You can then chop and add almost any vegetables of your choice.
Cover them with a good-quality stock and simmer until the vegetables are tender.
Cook in oven on low-heat for 2 to 4 hours.
Across Central and Eastern Europe, root vegetable soups really come into their own during the colder months, with a few humble vegetables coming together to make a quick “one-pot” meal.
Potatoes are one of the most versatile and brilliant ingredients in soup.
I’ve shared my recipe below for one of our favourites; a German potato soup known as kartoffelsuppe.
This comforting soup is a magnificent example of how some very basic, budget-friendly ingredients can be elevated into an incredibly cosy, fireside supper.
Serves 8
Ingredients
Olive oil
1 onion, peeled and chopped
1 stick celery, finely chopped
2 carrots, peeled and cubed
1 large leek, washed, and chopped
3 medium size potatoes, peeled and chopped
1/4 a head of sweetheart cabbage, sliced
1 tablespoon marjoram
Sea Salt and freshly ground pepper
1 litre/4 cups vegetable stock
A small piece of German sausage, to garnish (optional)
Fresh parsley
Method
Put the onion, celery, leek and carrots into a large saucepan, add a splash of olive oil and cook on a low heat for about 10 minutes, stirring regularly, until they have softened.
For the slow cooker/crock pot version, transfer the vegetables into your slow cooker, add in the potatoes and cabbage, sprinkle with marjoram and add a good pinch of sea salt and black pepper.
Pour over the stock cover with the lid and cook for 6-8 hours on a low heat setting or 4-5 hours on a higher heat setting.
If you are cooking the soup on the stovetop, add the potatoes and cabbage to the partly cooked vegetables, sprinkle with marjoram and add a good pinch of sea salt and black pepper.
Pour over the stock. To boil.
Place the pot in the oven T 200C for 15 min.
Lower the heat to 110C and simmer for 2 to 4 hours, covered.
Check that the potatoes are soft.
At this stage, you can either serve the soup as it is, or else gently mash some of the vegetables and add them back on, or puree the soup with a stick blender.
To garnish, finely slice the German sausage and fry it gently in a small frying pan.
Serve the soup with the sausage and a sprinkle of fresh flat leaf parsley and dill.
Pulses, lentils, rice or potatoes can be added to make a thicker, more substantial meal; stretching out some very simple ingredients even further, but still keeping things gluten free.
Start with a base of onions, carrots and celery and sweat them in a large pan with a tiny drizzle of oil until golden and soft.
You can then chop and add almost any vegetables of your choice.
Cover them with a good-quality stock and simmer until the vegetables are tender.
Cook in oven on low-heat for 2 to 4 hours.
Across Central and Eastern Europe, root vegetable soups really come into their own during the colder months, with a few humble vegetables coming together to make a quick “one-pot” meal.
Potatoes are one of the most versatile and brilliant ingredients in soup.
I’ve shared my recipe below for one of our favourites; a German potato soup known as kartoffelsuppe.
This comforting soup is a magnificent example of how some very basic, budget-friendly ingredients can be elevated into an incredibly cosy, fireside supper.
Serves 8
Ingredients
Olive oil
1 onion, peeled and chopped
1 stick celery, finely chopped
2 carrots, peeled and cubed
1 large leek, washed, and chopped
3 medium size potatoes, peeled and chopped
1/4 a head of sweetheart cabbage, sliced
1 tablespoon marjoram
Sea Salt and freshly ground pepper
1 litre/4 cups vegetable stock
A small piece of German sausage, to garnish (optional)
Fresh parsley
Method
Put the onion, celery, leek and carrots into a large saucepan, add a splash of olive oil and cook on a low heat for about 10 minutes, stirring regularly, until they have softened.
For the slow cooker/crock pot version, transfer the vegetables into your slow cooker, add in the potatoes and cabbage, sprinkle with marjoram and add a good pinch of sea salt and black pepper.
Pour over the stock cover with the lid and cook for 6-8 hours on a low heat setting or 4-5 hours on a higher heat setting.
If you are cooking the soup on the stovetop, add the potatoes and cabbage to the partly cooked vegetables, sprinkle with marjoram and add a good pinch of sea salt and black pepper.
Pour over the stock. To boil.
Place the pot in the oven T 200C for 15 min.
Lower the heat to 110C and simmer for 2 to 4 hours, covered.
Check that the potatoes are soft.
At this stage, you can either serve the soup as it is, or else gently mash some of the vegetables and add them back on, or puree the soup with a stick blender.
To garnish, finely slice the German sausage and fry it gently in a small frying pan.
Serve the soup with the sausage and a sprinkle of fresh flat leaf parsley and dill.
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'
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'
Coulis.
A coulis is a form of thick sauce made from puréed and strained vegetables or fruits.
Fruit coulis are most often used on desserts.
This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.
Raspberry Or Strawberry Coulis.
Ingredients
750 g ripe strawberries (hulled and quartered) or raspberries
60 g caster sugar
Freshly squeezed juice of
1 lemon
Method
Rinse the fruit in a colander.
Briefly shake off any excess water – a little leftover water will encourage the fruit to release its juices.
Put the fruit and sugar in a pan and heat very gently to prevent it from scorching.
Simmer softly for 10 minutes, or until the fruit has lost its shape.
Strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible.
Add the lemon juice (also through the sieve).
Stir well before serving.
The coulis will keep for up to one week in an airtight container in the fridge.
For the strawberry coulis
200g strawberries, hulls removed, cut in half
200g raspberries
75g icing sugar, sifted (or caster sugar)
Heat the strawberries and raspberries in a large pan for 4-5 minutes, or until they start to break down.
Add the icing (or caster) sugar and continue to cook the fruit for a further 2-3 minutes, or until the sugar has dissolved.
Transfer the coulis mixture to a food processor and blend until smooth, adding a splash of water to the mixture if necessary to loosen.
Strain the coulis through a sieve and set aside to cool.
Chill in the fridge until needed.
Red berry coulis
200g raspberries
100g redcurrant (removed from stems)
100g golden caster sugar
Place raspberries and redcurrants into a saucepan with sugar.
Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy.
Taste and add a little more sugar if the berries are particularly sharp.
Strain through a sieve, then chill until ready to serve.
Blackberry coulis
250g blackberries
50g golden caster sugar
½ tsp vanilla extract
Put the blackberries and sugar into a small pan with 100ml water.
Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.
Serve warm or chilled.
Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Raspberry Coulis
1⁄2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberies and the sugar syrup in a blender and puree.
Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Recipe from Good Food magazine.
'via Blog this'
Fruit coulis are most often used on desserts.
This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.
Raspberry Or Strawberry Coulis.
Ingredients
750 g ripe strawberries (hulled and quartered) or raspberries
60 g caster sugar
Freshly squeezed juice of
1 lemon
Method
Rinse the fruit in a colander.
Briefly shake off any excess water – a little leftover water will encourage the fruit to release its juices.
Put the fruit and sugar in a pan and heat very gently to prevent it from scorching.
Simmer softly for 10 minutes, or until the fruit has lost its shape.
Strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible.
Add the lemon juice (also through the sieve).
Stir well before serving.
The coulis will keep for up to one week in an airtight container in the fridge.
For the strawberry coulis
200g strawberries, hulls removed, cut in half
200g raspberries
75g icing sugar, sifted (or caster sugar)
Heat the strawberries and raspberries in a large pan for 4-5 minutes, or until they start to break down.
Add the icing (or caster) sugar and continue to cook the fruit for a further 2-3 minutes, or until the sugar has dissolved.
Transfer the coulis mixture to a food processor and blend until smooth, adding a splash of water to the mixture if necessary to loosen.
Strain the coulis through a sieve and set aside to cool.
Chill in the fridge until needed.
Red berry coulis
200g raspberries
100g redcurrant (removed from stems)
100g golden caster sugar
Place raspberries and redcurrants into a saucepan with sugar.
Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy.
Taste and add a little more sugar if the berries are particularly sharp.
Strain through a sieve, then chill until ready to serve.
Blackberry coulis
250g blackberries
50g golden caster sugar
½ tsp vanilla extract
Put the blackberries and sugar into a small pan with 100ml water.
Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.
Serve warm or chilled.
Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Raspberry Coulis
1⁄2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
Put the raspberies and the sugar syrup in a blender and puree.
Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Recipe from Good Food magazine.
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Sunday 5 March 2017
Stuffed Cannelloni.
Meat and Ricotta Cheese Stuffed Cannelloni: by Chef Michele Morris.
Made from large tube-shaped pasta that can be either smooth or ridged, cannelloni is usually stuffed with meat, vegetables or cheese.
Ingredients
1 pound ground beef, browned
1 pound whole milk ricotta cheese
2 large eggs
½ cup grated Parmigiano Reggiano cheese
4 cups marinara sauce
8 ounces cannelloni tubes, cooked 1 minute shy of al dente, drained
2 cups shredded mozzarella cheese, or more to taste
Instructions
Combine cooked ground beef with ricotta, eggs and Parmigiano cheese; stir together.
Spoon mixture into a large Ziploc bag and cut a ½ corner off the bag.
Spread ¼ of the marinara sauce on the bottom of a13 x 9 inch baking pan.
Pipe filling into cook cannelloni tubes and nestle tightly in baking pan.
Pour remaining marinara sauce over the top, then sprinkle mozzarella over the top.
Bake at 190C for about 30 minutes.
Notes
Alternatively, skip ground beef and mix in 1-2 pounds chopped greens with the ricotta for a vegetarian alternative.
If your marinara sauce is quite thick, cover to bake the cannelloni.
If it is somewhat thin like mine was, leave it open to bake and the sauce will reduce down and thicken as it cooks.
Be sure to watch carefully so that the cheese on the top doesn't burn.
Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
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Made from large tube-shaped pasta that can be either smooth or ridged, cannelloni is usually stuffed with meat, vegetables or cheese.
Ingredients
1 pound ground beef, browned
1 pound whole milk ricotta cheese
2 large eggs
½ cup grated Parmigiano Reggiano cheese
4 cups marinara sauce
8 ounces cannelloni tubes, cooked 1 minute shy of al dente, drained
2 cups shredded mozzarella cheese, or more to taste
Instructions
Combine cooked ground beef with ricotta, eggs and Parmigiano cheese; stir together.
Spoon mixture into a large Ziploc bag and cut a ½ corner off the bag.
Spread ¼ of the marinara sauce on the bottom of a13 x 9 inch baking pan.
Pipe filling into cook cannelloni tubes and nestle tightly in baking pan.
Pour remaining marinara sauce over the top, then sprinkle mozzarella over the top.
Bake at 190C for about 30 minutes.
Notes
Alternatively, skip ground beef and mix in 1-2 pounds chopped greens with the ricotta for a vegetarian alternative.
If your marinara sauce is quite thick, cover to bake the cannelloni.
If it is somewhat thin like mine was, leave it open to bake and the sauce will reduce down and thicken as it cooks.
Be sure to watch carefully so that the cheese on the top doesn't burn.
Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
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Parsnip and clementine squares. By Nadiya Hussain.
A twist on carrot cake. Delicious!
Makes 15
For the cake
175g dark muscovado sugar
175ml vegetable oil
3 medium eggs, lightly beaten
140g parsnips, peeled and grated
1 clementine, just the peel, thinly sliced
175g self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
For the icing
175g icing sugar
Instructions:
1 Preheat the oven to 160C fan.
Line and grease the base and sides of an 18cm square cake tin.
2 Place the sugar, oil and eggs in a bowl and mix well.
Add the parsnips and clementine peel and incorporate.
Fold through the flour, bicarbonate of soda, cinnamon and nutmeg.
3 Pour the mixture into the tin and bake for 40-45 minutes.
4 Leave to cool in the tin for 15 minutes.
Take out and cool completely.
Want to read more?
Makes 15
For the cake
175g dark muscovado sugar
175ml vegetable oil
3 medium eggs, lightly beaten
140g parsnips, peeled and grated
1 clementine, just the peel, thinly sliced
175g self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg
For the icing
175g icing sugar
Instructions:
1 Preheat the oven to 160C fan.
Line and grease the base and sides of an 18cm square cake tin.
2 Place the sugar, oil and eggs in a bowl and mix well.
Add the parsnips and clementine peel and incorporate.
Fold through the flour, bicarbonate of soda, cinnamon and nutmeg.
3 Pour the mixture into the tin and bake for 40-45 minutes.
4 Leave to cool in the tin for 15 minutes.
Take out and cool completely.
Want to read more?
Solyanka. Soup.
There are three basic types of solyanka:
- with the main ingredient being either meat,
- fish,
- or mushrooms.
All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, smetana (sour cream), and dill.
The soup is prepared by cooking the cucumbers with brine before adding the other ingredients to the broth.
For meat solyanka, ingredients like beef, ham, sausages, chicken breast together with cucumber pickles, tomatoes, onions, olives, capers, allspice, parsley, and dill are all cut fine and mixed in a pot.
The broth is added, and heated for a short time on the stove, without boiling.
Fish solyanka is prepared similarly, but soup vegetables are cooked in the broth.
The meat is replaced with fish such as sturgeon, salmon, and freshwater crayfish.
Finally, some lemon juice is added to the soup.
For mushroom solyanka, cut cabbage is heated in butter together with vinegar, tomatoes, cucumber pickles, and a little brine.
Separately, mushrooms and onions are heated, and grated lemon zest is added.
Cabbage and mushrooms are added in layers, breadcrumbs and butter are added, and the soup is briefly baked.
Ingredients:
500 g. bones
200 g. meat
100 g. cooked ham (or veal with skin)
70 g. sausage
120 g. cooked kidney
70 g. chicken
200 g. onions
100 g. pickles
180 g. capers
80 g. olives
80 g. tomato paste
50 g. butter
Black pepper kernels
Bay leaf
100 g. sour cream
Parsley and dill
Preparation:
Make broth by boiling the meat and bones.
Remove the meat and bones and place to one side.
String-cut the onions and fry them in butter (without letting them brown).
Add them to the broth along with the tomato paste.
Remove the skin from the pickles, slice into cubes, and add to the broth. Cook 4-5 minutes.
Add the pepper kernels and bay leaf.
Next, add all the various boiled meats, finely sliced into pieces about 2-3 mm thick and 2-2.5 cm long, along with the capers, and a few pitted olives.
When serving, add olives, sour cream, and a slice of peeled lemon.
You may also cook solyanka with chicken broth and smoked meats instead.
But remember: the greater the variety of meat, the tastier your solyanka will be!
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