Monday 18 February 2019
Chicken with fennel and herbs from French chef and baker Richard Bertinet.
- French Memories from French chef and baker Richard Bertinet
This is all about baking a whole meal in one dish, which you can bring from the oven to the table.
I love the aniseedy flavour of fennel.
For 4-6
Ingredients
125g butter
1 corn-fed chicken
2 large fennel bulbs
4 large tomatoes
4 garlic cloves
16-20 small new potatoes
few sprigs of chervil, parsley, rosemary
and thyme
sea salt and freshly groud black pepper
1 large or 2 small unwaxed lemons
2 whole star anise
125 dry white wine
6 tablespoons olive oil
Preparation
- Preheat the oven to 200°C.
- Take the butter out of the fridge to let it soften.
- If you have bought a whole chicken, joint it into 10 pieces so you end up with 4 breast pieces (on the bone), 2 drumsticks, 2 thighs and 2 wings.
- Cut the fennel bulbs in half lengthways to give 2 identical halves (as if you had opened out the fennel like a book) and cut each piece lengthways into 4.
- Halve the tomatoes.
- Crush the garlic cloves with the back of a knife.
- Wash the otatoes.
- Finely chop the chervil and parsley; leave the rosemary and thyme sprigs whole.
Method
- Layer the tomatoes, cut-side up, in a very big roasting dish.
Lay the fennel on top, followed by the garlic cloves and a few sprigs of rosemary and thyme.
Put into the oven for about 20–30 minutes to start them cooking.
- If the butter isn’t soft enough, bash it with a rolling pin! Mix all of the chopped herbs into it.
- Put the chicken pieces into a bowl and season with salt and pepper. Add the herb butter and really massage it well into the chicken.
- Take the roasting dish out of the oven and put the chicken pieces on top of the vegetables.
Cut the lemon(s) in half and squeeze the juice over.
Tuck the squeezed halves in amongst the chicken.
- If using whole star anise, crush them in a pestle and mortar (or use the end of a rolling pin to crush them on a chopping board).
Sprinkle the star anise over the chicken and put the potatoes on top, so that they can brown.
- Pour over the wine and olive oil and put in the oven for 30–45 minutes.
Halfway through take the dish out and turn the chicken over.
The potatoes will tumble underneath, but that is fine.
At the end of the cooking time, check that the largest piece of chicken breast and the biggest thigh are cooked by inserting a sharp knife into the meat.
The juices should run clear.
This is all about baking a whole meal in one dish, which you can bring from the oven to the table.
I love the aniseedy flavour of fennel.
For 4-6
Ingredients
125g butter
1 corn-fed chicken
2 large fennel bulbs
4 large tomatoes
4 garlic cloves
16-20 small new potatoes
few sprigs of chervil, parsley, rosemary
and thyme
sea salt and freshly groud black pepper
1 large or 2 small unwaxed lemons
2 whole star anise
125 dry white wine
6 tablespoons olive oil
Preparation
- Preheat the oven to 200°C.
- Take the butter out of the fridge to let it soften.
- If you have bought a whole chicken, joint it into 10 pieces so you end up with 4 breast pieces (on the bone), 2 drumsticks, 2 thighs and 2 wings.
- Cut the fennel bulbs in half lengthways to give 2 identical halves (as if you had opened out the fennel like a book) and cut each piece lengthways into 4.
- Halve the tomatoes.
- Crush the garlic cloves with the back of a knife.
- Wash the otatoes.
- Finely chop the chervil and parsley; leave the rosemary and thyme sprigs whole.
Method
- Layer the tomatoes, cut-side up, in a very big roasting dish.
Lay the fennel on top, followed by the garlic cloves and a few sprigs of rosemary and thyme.
Put into the oven for about 20–30 minutes to start them cooking.
- If the butter isn’t soft enough, bash it with a rolling pin! Mix all of the chopped herbs into it.
- Put the chicken pieces into a bowl and season with salt and pepper. Add the herb butter and really massage it well into the chicken.
- Take the roasting dish out of the oven and put the chicken pieces on top of the vegetables.
Cut the lemon(s) in half and squeeze the juice over.
Tuck the squeezed halves in amongst the chicken.
- If using whole star anise, crush them in a pestle and mortar (or use the end of a rolling pin to crush them on a chopping board).
Sprinkle the star anise over the chicken and put the potatoes on top, so that they can brown.
- Pour over the wine and olive oil and put in the oven for 30–45 minutes.
Halfway through take the dish out and turn the chicken over.
The potatoes will tumble underneath, but that is fine.
At the end of the cooking time, check that the largest piece of chicken breast and the biggest thigh are cooked by inserting a sharp knife into the meat.
The juices should run clear.
Tapenade from French chef and baker Richard Bertinet.
- French Memories from French chef and baker Richard Bertinet
I like to use Kalamata olives for this, but you can use any good-quality black olives.
The tuna and anchovies give a really deep ‘meaty’ flavour, but if you want to do a vegetarian version you can leave them out and just add some more olives and capers instead.
Makes enough to fill 2 medium (250ml) jars
Ingredients
Kilner jars
300g black olives
75g tinned anchovy fi llets, in oil
75g tinned tuna, in oil
150g capers, in vinegar
1⁄2 lemon
5 tablespoons extra virgin olive oil
Preparation
- Drain the olives, anchovies, tuna and capers.
If you are using Kalamata olives they will usually be in oil – if this is good-quality oil, use a few tablespoons in the tapenade in place of the olive oil.
- Stone the olives: with a small, sharp knife make three incisions in each olive from end to end – keep the cuts at equal distances – then pull away the three similar-sized segments from the stone, without tearing or bruising the fruit.
- Juice the lemon.
Method
Put the olives in a food processor and make good use of your pulse button to chop them quite roughly.
Add the rest of the ingredients and keep pulsing in short bursts until you get a coarse paste.
I like tapenade to be quite coarse, but some people prefer it smoother, in which case just process it a little more. It really is up to you.
You shouldn’t need to add any salt because the anchovies should make it salty enough.
I like to use Kalamata olives for this, but you can use any good-quality black olives.
The tuna and anchovies give a really deep ‘meaty’ flavour, but if you want to do a vegetarian version you can leave them out and just add some more olives and capers instead.
Makes enough to fill 2 medium (250ml) jars
Ingredients
Kilner jars
300g black olives
75g tinned anchovy fi llets, in oil
75g tinned tuna, in oil
150g capers, in vinegar
1⁄2 lemon
5 tablespoons extra virgin olive oil
Preparation
- Drain the olives, anchovies, tuna and capers.
If you are using Kalamata olives they will usually be in oil – if this is good-quality oil, use a few tablespoons in the tapenade in place of the olive oil.
- Stone the olives: with a small, sharp knife make three incisions in each olive from end to end – keep the cuts at equal distances – then pull away the three similar-sized segments from the stone, without tearing or bruising the fruit.
- Juice the lemon.
Method
Put the olives in a food processor and make good use of your pulse button to chop them quite roughly.
Add the rest of the ingredients and keep pulsing in short bursts until you get a coarse paste.
I like tapenade to be quite coarse, but some people prefer it smoother, in which case just process it a little more. It really is up to you.
You shouldn’t need to add any salt because the anchovies should make it salty enough.
Monday 28 January 2019
White Bean, Chorizo and Cavolo Nero Soup.
A chunky autumn soup-come-stew, made with white beans, paprika-laced chorizo sausage and Italian black cabbage leaves.
Ingredients:
2 tablespoons olive oil
1 large onion - halved and thinly sliced
pinch of dried chillies
half can of 400g Beans in Water
100g smoked dry-cured bacon lardons
100g spicy cooking chorizo - skinned and sliced
1 large garlic cloves - crushed
two small peeled floury potatoes, such as King Edwards: 1 - cut into small chunks, 1 - whole
1 litre chicken or vegetable stock
100g cavolo nero leaves - washed
2 tablespoons chopped flat leaf parsley
Salt and freshly ground black pepper
Method:
Heat 2 tablespoons of the oil in the casserole.
Add the bacon lardons and fry for 3 minutes until lightly browned.
Add the chorizo sausage and fry for another 1- 2 minutes until these too are lightly browned.
Add the onion and dried chillies, cover and cook over a low heat for 10 minutes until soft but not browned.
Add the garlic and fry gently for another minute, make sure that the garlic does not brown.
Stir in the potatoes (1 - cut + 1 - whole), beans, stock.
Bring to the boil, cover and simmer for 20 minutes until the potatoes are almost soft.
Meanwhile, slice the green leaves of the cavolo nero away from either side of the thin stalks.
Discard the stalks, bunch up the leaves and slice them across into 2.5cm wide strips.
Stir the cabbage into the soup, cover and simmer for 5 minutes.
Mash whole potato from soup with fork and stir in.
Uncover and simmer for another 2 - 3 minutes until the cabbage leaves are tender, the beans have heated through and the potatoes are just beginning to break apart.
Season to taste with salt and pepper.
Ladle the soup into warmed bowls and serve sprinkled with some chopped flat leaf parsley.
Cook's Notes
- If use dried white beans, such as haricot or cannellini - soaked overnight
Drain the soaked beans and add them to the pan with 1 litre of fresh cold water.
Bring to a simmer, part-cover and cook gently for 45 minutes - 1 hour until the beans are tender.
Add 1 teaspoon of salt, simmer for a further 5 minutes, then tip them into a colander set over a bowl to collect the cooking liquid.
Measure this and make up to 600 ml with water if necessary.
If more, return it to the pan and boil until it has reduced to the required amount.
- Seek out cooking chorizos that are sold whole from the deli counter rather than the pre-sliced chorizo sold in packets from the chilled cabinet.
The whole raw cured sausages have a much better flavour and texture for cooking.
- Any bright green leafy vegetable would work well in this soup like; kale, Savoy cabbage, Swiss chard or spinach.
Add to the soup and just cook until wilted down or tender.
This soup would work well with British butter beans.
Recipe adapted from:
- White Bean, Chorizo and Cavolo Nero Soup | Le Creuset
- Cavolo nero, meatball & cannellini soup recipe | BBC Good Food
- Italian Soup | Vegetables Recipes | Jamie Oliver Recipes
- Nigel Slater's classic ribollita | Food | The Guardian
Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.
Ingredients:
2 tablespoons olive oil
1 large onion - halved and thinly sliced
pinch of dried chillies
half can of 400g Beans in Water
100g smoked dry-cured bacon lardons
100g spicy cooking chorizo - skinned and sliced
1 large garlic cloves - crushed
two small peeled floury potatoes, such as King Edwards: 1 - cut into small chunks, 1 - whole
1 litre chicken or vegetable stock
100g cavolo nero leaves - washed
2 tablespoons chopped flat leaf parsley
Salt and freshly ground black pepper
Method:
Heat 2 tablespoons of the oil in the casserole.
Add the bacon lardons and fry for 3 minutes until lightly browned.
Add the chorizo sausage and fry for another 1- 2 minutes until these too are lightly browned.
Add the onion and dried chillies, cover and cook over a low heat for 10 minutes until soft but not browned.
Add the garlic and fry gently for another minute, make sure that the garlic does not brown.
Stir in the potatoes (1 - cut + 1 - whole), beans, stock.
Bring to the boil, cover and simmer for 20 minutes until the potatoes are almost soft.
Meanwhile, slice the green leaves of the cavolo nero away from either side of the thin stalks.
Discard the stalks, bunch up the leaves and slice them across into 2.5cm wide strips.
Stir the cabbage into the soup, cover and simmer for 5 minutes.
Mash whole potato from soup with fork and stir in.
Uncover and simmer for another 2 - 3 minutes until the cabbage leaves are tender, the beans have heated through and the potatoes are just beginning to break apart.
Season to taste with salt and pepper.
Ladle the soup into warmed bowls and serve sprinkled with some chopped flat leaf parsley.
Cook's Notes
- If use dried white beans, such as haricot or cannellini - soaked overnight
Drain the soaked beans and add them to the pan with 1 litre of fresh cold water.
Bring to a simmer, part-cover and cook gently for 45 minutes - 1 hour until the beans are tender.
Add 1 teaspoon of salt, simmer for a further 5 minutes, then tip them into a colander set over a bowl to collect the cooking liquid.
Measure this and make up to 600 ml with water if necessary.
If more, return it to the pan and boil until it has reduced to the required amount.
- Seek out cooking chorizos that are sold whole from the deli counter rather than the pre-sliced chorizo sold in packets from the chilled cabinet.
The whole raw cured sausages have a much better flavour and texture for cooking.
- Any bright green leafy vegetable would work well in this soup like; kale, Savoy cabbage, Swiss chard or spinach.
Add to the soup and just cook until wilted down or tender.
This soup would work well with British butter beans.
Recipe adapted from:
- White Bean, Chorizo and Cavolo Nero Soup | Le Creuset
- Cavolo nero, meatball & cannellini soup recipe | BBC Good Food
- Italian Soup | Vegetables Recipes | Jamie Oliver Recipes
- Nigel Slater's classic ribollita | Food | The Guardian
Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.
Monday 21 January 2019
Lamb & Pearl Barley Stew.
- Lamb & Pearl Barley Stew Recipe | Abel & Cole:
250g pack of diced lamb
1 onion
1 carrot
A stick of celery
1 chicken stock cube
A 75g bag of pearl barley
A handful of flat leaf parsley
1 red onion squash
1 tbsp olive oil
Sea salt and freshly ground pepper
800ml boiling water
- Warm 1 tbsp olive oil in a medium pan.
Add the lamb.
Fry over a medium heat for 5-8 mins till the lamb is browned all over.
Turn it once or twice to make sure it browns evenly.
- While the lamb fries, peel and dice the onion and carrot.
Trim and finely slice the celery.
Pick the leaves off the parsley sprigs.
Put them to one side.
Finely chop the stalks.
- Add the onion, carrot and celery to the pan.
Season with salt and pepper.
Cook over a lowish heat for 5 mins, stirring now and then.
The veg should start to look soft and glossy.
- Crumble the stock cube into a heatproof jug.
Pour in 800 ml boiling water.
Stir to dissolve the stock cube.
Stir the parsley stalks into the veg with the pearl barley.
- Pour in the chicken stock.
Turn the heat up and bring the stew to the boil.
When it’s boiling, pop on the lid.
Turn the heat down.
Simmer for 30 mins.
- While the stew simmers, halve the squash.
Scoop out the seeds and peel it.
Chop the squash into smallish chunks.
Add them to the pan.
Simmer for 8-10 mins till the squash, lamb and pearl barley are tender.
- Finely chop the parsley leaves.
Stir them into the stew.
Taste and adjust the seasoning.
Ladle into warm bowls to serve.
Tip
Know your onion squashes
With their pointy tops, onion squashes look like big red onions (guess that’s how they got their name).
They’ve a soft, sweet flesh, that’s quick to cook.
You can eat the seeds too.
Dry them in a low oven and sprinkle with spices and salt for a crunchy snack.
'via Blog this'
250g pack of diced lamb
1 onion
1 carrot
A stick of celery
1 chicken stock cube
A 75g bag of pearl barley
A handful of flat leaf parsley
1 red onion squash
1 tbsp olive oil
Sea salt and freshly ground pepper
800ml boiling water
- Warm 1 tbsp olive oil in a medium pan.
Add the lamb.
Fry over a medium heat for 5-8 mins till the lamb is browned all over.
Turn it once or twice to make sure it browns evenly.
- While the lamb fries, peel and dice the onion and carrot.
Trim and finely slice the celery.
Pick the leaves off the parsley sprigs.
Put them to one side.
Finely chop the stalks.
- Add the onion, carrot and celery to the pan.
Season with salt and pepper.
Cook over a lowish heat for 5 mins, stirring now and then.
The veg should start to look soft and glossy.
- Crumble the stock cube into a heatproof jug.
Pour in 800 ml boiling water.
Stir to dissolve the stock cube.
Stir the parsley stalks into the veg with the pearl barley.
- Pour in the chicken stock.
Turn the heat up and bring the stew to the boil.
When it’s boiling, pop on the lid.
Turn the heat down.
Simmer for 30 mins.
- While the stew simmers, halve the squash.
Scoop out the seeds and peel it.
Chop the squash into smallish chunks.
Add them to the pan.
Simmer for 8-10 mins till the squash, lamb and pearl barley are tender.
- Finely chop the parsley leaves.
Stir them into the stew.
Taste and adjust the seasoning.
Ladle into warm bowls to serve.
Tip
Know your onion squashes
With their pointy tops, onion squashes look like big red onions (guess that’s how they got their name).
They’ve a soft, sweet flesh, that’s quick to cook.
You can eat the seeds too.
Dry them in a low oven and sprinkle with spices and salt for a crunchy snack.
'via Blog this'
Jewish Honey cake by Claudia Roden.
- Jewish new year recipes | Claudia Roden | Life and style | The Guardian:
Honey cake has been a favourite Jewish cake since the early Middle Ages.
It is mentioned in 12th-century records in Germany, when it was the custom for young boys attending heder (Jewish school) to bring a piece on the first day.
It is the traditional cake of Rosh Hashanah, symbolising the hope that the new year will be sweet.
This version is moist and delicious with a great richness of flavour.
It should be made at least three days before you want to eat it.
Makes 1 cake
large eggs 2
sugar 200g
light vegetable oil 125ml
dark liquid honey 250g
rum or brandy 2 tbsp
warm strong black coffee 125ml
baking powder 2 tsp
baking soda ½tsp
salt a pinch
ground cinnamon 1 tsp
ground cloves ¼ tsp
orange grated zest of 1
plain flour 300g, plus extra to dust the dried fruit and nuts
sultanas 40g
walnuts or slivered almonds 50g, coarsely chopped
Beat the eggs with the sugar until pale and creamy.
Then beat in the oil, honey, rum and coffee.
Mix the baking powder, baking soda, salt, cinnamon, cloves and orange zest with the flour.
Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.
Dust the sultanas and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake and stir them into the batter.
Line a 24cm cake tin with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter.
Or divide between two 24cm x 13cm loaf tins.
Bake the large cake in a preheated oven 180C/gas mark 4 for 1 hours 15 min, or longer, until firm and brown on top, and the smaller ones for 1 hour.
OR:
- majestic and moist honey cake – smitten kitchen:
'via Blog this'
Honey cake has been a favourite Jewish cake since the early Middle Ages.
It is mentioned in 12th-century records in Germany, when it was the custom for young boys attending heder (Jewish school) to bring a piece on the first day.
It is the traditional cake of Rosh Hashanah, symbolising the hope that the new year will be sweet.
This version is moist and delicious with a great richness of flavour.
It should be made at least three days before you want to eat it.
Makes 1 cake
large eggs 2
sugar 200g
light vegetable oil 125ml
dark liquid honey 250g
rum or brandy 2 tbsp
warm strong black coffee 125ml
baking powder 2 tsp
baking soda ½tsp
salt a pinch
ground cinnamon 1 tsp
ground cloves ¼ tsp
orange grated zest of 1
plain flour 300g, plus extra to dust the dried fruit and nuts
sultanas 40g
walnuts or slivered almonds 50g, coarsely chopped
Beat the eggs with the sugar until pale and creamy.
Then beat in the oil, honey, rum and coffee.
Mix the baking powder, baking soda, salt, cinnamon, cloves and orange zest with the flour.
Add gradually to the egg and honey mixture, beating vigorously to a smooth batter.
Dust the sultanas and the walnuts or almonds with flour to prevent them from dropping to the bottom of the cake and stir them into the batter.
Line a 24cm cake tin with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter.
Or divide between two 24cm x 13cm loaf tins.
Bake the large cake in a preheated oven 180C/gas mark 4 for 1 hours 15 min, or longer, until firm and brown on top, and the smaller ones for 1 hour.
OR:
- majestic and moist honey cake – smitten kitchen:
'via Blog this'
Frico from Memorie di Angelina
- Frico | Memorie di Angelina:
...frico, is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio (see Notes).
The cheese melts into the potato and forms a delicious round of goodness, warm and creamy on the inside, golden and crispy on the outside.
Substitute for Montasio cheese - Parmigiano Reggiano OR Asiago.. you could use fontina at a push.
1 small onion, peeled and thinly sliced
700g (1-1/2 lbs) potatoes, peeled and diced
350g (3/4 lb) Montasio cheese, coarsely shredded or cut into small dice
Salt and pepper
Olive oil, lard, or lardo minced into a paste
75g (2-1/2 oz) pancetta, guanciale or speck, cut into small dice (optional)
Sauté the onion gently in the olive oil or lard or minced lardo in a skillet (nonstick is best) until soft and translucent, along with the pancetta, guanciale or speck if using.
Add the potatoes and mix together with the onions.
Season generously with salt and pepper, then add a glassful of water and cover.
Let the potatoes simmer until soft, adding more water if necessary.
Uncover and let any remaining liquid evaporate, smashing the potato with a wooden spoon into a very rough purée.
Leave some of the potato dice whole for a more interesting texture.
Add the cheese and fold it well into the potato and onion.
Stir from time to time over gentle heat until the cheese melts completely.
Continue simmering for another 5-10 minutes, until the mixture has thickened enough that it forms a solid mass.
Now flatten out the mixture and turn the heat up.
Let the mixture form a nice brown crust on the bottom, then flip it over and let it brown on the other side, as if you were making a frittata, about 3-5 minutes per side.
Repeat if need be to get a nice crust.
Serve immediately, while the cheese is still warm and creamy.
'via Blog this'
...frico, is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio (see Notes).
The cheese melts into the potato and forms a delicious round of goodness, warm and creamy on the inside, golden and crispy on the outside.
Substitute for Montasio cheese - Parmigiano Reggiano OR Asiago.. you could use fontina at a push.
1 small onion, peeled and thinly sliced
700g (1-1/2 lbs) potatoes, peeled and diced
350g (3/4 lb) Montasio cheese, coarsely shredded or cut into small dice
Salt and pepper
Olive oil, lard, or lardo minced into a paste
75g (2-1/2 oz) pancetta, guanciale or speck, cut into small dice (optional)
Sauté the onion gently in the olive oil or lard or minced lardo in a skillet (nonstick is best) until soft and translucent, along with the pancetta, guanciale or speck if using.
Add the potatoes and mix together with the onions.
Season generously with salt and pepper, then add a glassful of water and cover.
Let the potatoes simmer until soft, adding more water if necessary.
Uncover and let any remaining liquid evaporate, smashing the potato with a wooden spoon into a very rough purée.
Leave some of the potato dice whole for a more interesting texture.
Add the cheese and fold it well into the potato and onion.
Stir from time to time over gentle heat until the cheese melts completely.
Continue simmering for another 5-10 minutes, until the mixture has thickened enough that it forms a solid mass.
Now flatten out the mixture and turn the heat up.
Let the mixture form a nice brown crust on the bottom, then flip it over and let it brown on the other side, as if you were making a frittata, about 3-5 minutes per side.
Repeat if need be to get a nice crust.
Serve immediately, while the cheese is still warm and creamy.
'via Blog this'
Nigel Slater’s Baked ricotta with thyme.
This is one of those recipes that works both hot and cold, though isn’t at its best served straight from the fridge.
Feel free to add a pinch of dried chilli flakes or a little dried mint.
I haven’t added salt to the mix but you may wish to, depending on the age of your parmesan.
The older, firmer cheeses may well be salty enough.
Serves 4
500g ricotta
2 eggs
1 tbsp thyme leaves
95g grated parmesan
Set the oven at 200C/gas mark 6.
Transfer the ricotta to a mixing bowl and lightly mash it with a wooden spoon.
Break the eggs into a bowl, beat well with a fork, then fold into the ricotta with finely ground black pepper.
Roughly chop the thyme leaves then mix with all but 2 tbsp of the parmesan.
Fold the thyme and parmesan into the ricotta then spoon into an oven dish.
Smooth the surface then scatter the reserved grated cheese over the top.
Place the dish in the oven and bake for 30-35 minutes until the ricotta has risen and the crust is golden brown.
Serve immediately with the tomatoes below.
- Nigel Slater’s ricotta recipes | Food | The Guardian
Feel free to add a pinch of dried chilli flakes or a little dried mint.
I haven’t added salt to the mix but you may wish to, depending on the age of your parmesan.
The older, firmer cheeses may well be salty enough.
Serves 4
500g ricotta
2 eggs
1 tbsp thyme leaves
95g grated parmesan
Set the oven at 200C/gas mark 6.
Transfer the ricotta to a mixing bowl and lightly mash it with a wooden spoon.
Break the eggs into a bowl, beat well with a fork, then fold into the ricotta with finely ground black pepper.
Roughly chop the thyme leaves then mix with all but 2 tbsp of the parmesan.
Fold the thyme and parmesan into the ricotta then spoon into an oven dish.
Smooth the surface then scatter the reserved grated cheese over the top.
Place the dish in the oven and bake for 30-35 minutes until the ricotta has risen and the crust is golden brown.
Serve immediately with the tomatoes below.
- Nigel Slater’s ricotta recipes | Food | The Guardian
Nigel Slater’s Sticky, seeded fruit bread and malt loaf.
A cold winter’s afternoon, almost dusk, is the time I need a slice of malt loaf.
Cut thick and buttered, it is deliciously nostalgic.
It occurred to me that the basic loaf could be embellished with seeds and more dried fruits, to give a treacly, almost cake-like bread suitable for eating with cheese, in the way fruit cake can be eaten with cheddar.
Makes 1 loaf
150g malt extract
100g light muscovado sugar
2 tbsp black treacle
250g plain flour
1 tsp baking powder
a pinch salt
50g rolled oats
100g stoned weight prunes
2 eggs
125ml black tea
100g sultanas or raisins
5 tbsp pumpkin seeds
4 tbsp linseeds 4 tbsp
To finish
malt extract a little more
pumpkin seeds 1 tbsp
linseeds 1 tbsp
full-flavoured blue cheese to serve
You will need a deep, rectangular cake tin measuring 20cm x 9cm lined with baking paper.
Preheat the oven to 160C/gas mark 3.
- Gently warm the malt extract, muscovado sugar and black treacle in a small saucepan, without stirring, until the sugar has dissolved.
- Combine the flour, baking powder, salt and oats in a large mixing bowl.
Cut the prunes into small pieces and stir them in.
- Make the tea.
- Break the eggs into a small bowl, beat lightly with a fork.
Pour the warm malt and sugar mixture into the flour together with the tea and the beaten eggs.
Then fold the sultanas, pumpkin seeds and linseeds into the batter.
Scoop the mixture, which will be soft and runny, like a gingerbread batter, into the lined cake tin.
Bake for 60-75 minutes until risen and lightly springy.
Remove from the oven and leave to cool in the tin.
While the cake cools, brush the surface with a little more malt extract and sprinkle with the extra pumpkin seeds and linseeds.
Leave to thoroughly cool before slicing and serving with blue cheese.
- Nigel Slater’s comforting cheese recipes | Food | The Guardian
- Nigel Slater’s malt loaf recipes | Food | The Guardian
Cut thick and buttered, it is deliciously nostalgic.
It occurred to me that the basic loaf could be embellished with seeds and more dried fruits, to give a treacly, almost cake-like bread suitable for eating with cheese, in the way fruit cake can be eaten with cheddar.
Makes 1 loaf
150g malt extract
100g light muscovado sugar
2 tbsp black treacle
250g plain flour
1 tsp baking powder
a pinch salt
50g rolled oats
100g stoned weight prunes
2 eggs
125ml black tea
100g sultanas or raisins
5 tbsp pumpkin seeds
4 tbsp linseeds 4 tbsp
To finish
malt extract a little more
pumpkin seeds 1 tbsp
linseeds 1 tbsp
full-flavoured blue cheese to serve
You will need a deep, rectangular cake tin measuring 20cm x 9cm lined with baking paper.
Preheat the oven to 160C/gas mark 3.
- Gently warm the malt extract, muscovado sugar and black treacle in a small saucepan, without stirring, until the sugar has dissolved.
- Combine the flour, baking powder, salt and oats in a large mixing bowl.
Cut the prunes into small pieces and stir them in.
- Make the tea.
- Break the eggs into a small bowl, beat lightly with a fork.
Pour the warm malt and sugar mixture into the flour together with the tea and the beaten eggs.
Then fold the sultanas, pumpkin seeds and linseeds into the batter.
Scoop the mixture, which will be soft and runny, like a gingerbread batter, into the lined cake tin.
Bake for 60-75 minutes until risen and lightly springy.
Remove from the oven and leave to cool in the tin.
While the cake cools, brush the surface with a little more malt extract and sprinkle with the extra pumpkin seeds and linseeds.
Leave to thoroughly cool before slicing and serving with blue cheese.
- Nigel Slater’s comforting cheese recipes | Food | The Guardian
- Nigel Slater’s malt loaf recipes | Food | The Guardian
Sunday 20 January 2019
Turkish lentil soup.
2 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic finely chopped
1 carrot
1 tsp cumin
pinch of Smoked Sweet Paprika
pinch of chili flakes
1 tbsp tomato paste
half cup of lentils, red or green
4 tablespoons bulgur
chopped fresh or tinned tomatoes
1 tsp dried mint
Salt to taste
A few sprigs fresh mint for garnish
1 lemon when serving
1 spoon (in the original 2) of olive oil - sauté finely chopped 2 cloves of garlic and onion.
Add the carrot, cut into small cubes, and then over a teaspoon of cumin, Smoked Sweet Paprika and chili flakes, as well as a spoon of tomato paste.
When the carrot is soft, add red lentils and pour 1.0 liters of broth or water.
Cook for 20 minutes on low heat until the lentils are cooked.
Add 4 tablespoons of bulgur and finely chopped fresh or tinned tomatoes.
Salt, pepper - boil for another 5 minutes and that's it!
For serving, it is recommended to beat the butter with 0.5 tsp of dry mint and add to the soup.
Or fresh mint leaves grind in a mortar and mix with yogurt.
- Lentil and Bulgur Soup - Give Recipe
1 onion, finely chopped
2 cloves of garlic finely chopped
1 carrot
1 tsp cumin
pinch of Smoked Sweet Paprika
pinch of chili flakes
1 tbsp tomato paste
half cup of lentils, red or green
4 tablespoons bulgur
chopped fresh or tinned tomatoes
1 tsp dried mint
Salt to taste
A few sprigs fresh mint for garnish
1 lemon when serving
1 spoon (in the original 2) of olive oil - sauté finely chopped 2 cloves of garlic and onion.
Add the carrot, cut into small cubes, and then over a teaspoon of cumin, Smoked Sweet Paprika and chili flakes, as well as a spoon of tomato paste.
When the carrot is soft, add red lentils and pour 1.0 liters of broth or water.
Cook for 20 minutes on low heat until the lentils are cooked.
Add 4 tablespoons of bulgur and finely chopped fresh or tinned tomatoes.
Salt, pepper - boil for another 5 minutes and that's it!
For serving, it is recommended to beat the butter with 0.5 tsp of dry mint and add to the soup.
Or fresh mint leaves grind in a mortar and mix with yogurt.
- Lentil and Bulgur Soup - Give Recipe
Sunday 30 December 2018
Friday 28 December 2018
Carrot cake cookies.
- Liam Charles' carrot cake cookies - YOU Magazine from Cheeky Treats by Liam Charles.
MAKES 15
For the filling
150g full-fat cream cheese
150g icing sugar (3 tbsp for filling +rest for decor)
1 tsp vanilla extract
For the dough
350g plain flour
½ tsp baking
powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground cloves
150g unsalted butter, softened at RT
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor
juice of 1 orange and zest of 2 oranges
4 tbsp walnuts, finely chopped
Filling & dough you need 3 bowl!
1 bowl - Mix the cream cheese, 3 tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2 bowl - Meanwhile, measure your flour, baking powder and spices in another bowl.
3 bowl - Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your grated carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
To roll & fill
Line a baking tray with baking paper.
Flour your hands!
Weigh the dough and divide into 15 equal balls = 59-60g.
Then flatten them slightly into thin discs using the palm of your hand.
Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Chill in the fridge for 30 minutes.
Meanwhile, preheat your oven to 200C/fan 180C/gas 6.
Bake the cookies for 20 minutes until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
Do the decor
Sift the remaining icing sugar into a small bowl and mix with the orange juice – you’re aiming for a drizzling consistency. Flick the icing over the cookies and top with zest and walnuts.
These are best eaten the day they’re made.
They’ll keep for up to 2 days in an airtight container.
Pop them in the fridge, though – there’s dairy in the middle.
MAKES 15
For the filling
150g full-fat cream cheese
150g icing sugar (3 tbsp for filling +rest for decor)
1 tsp vanilla extract
For the dough
350g plain flour
½ tsp baking
powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground cloves
150g unsalted butter, softened at RT
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor
juice of 1 orange and zest of 2 oranges
4 tbsp walnuts, finely chopped
Filling & dough you need 3 bowl!
1 bowl - Mix the cream cheese, 3 tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2 bowl - Meanwhile, measure your flour, baking powder and spices in another bowl.
3 bowl - Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your grated carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
To roll & fill
Line a baking tray with baking paper.
Flour your hands!
Weigh the dough and divide into 15 equal balls = 59-60g.
Then flatten them slightly into thin discs using the palm of your hand.
Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Chill in the fridge for 30 minutes.
Meanwhile, preheat your oven to 200C/fan 180C/gas 6.
Bake the cookies for 20 minutes until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
Do the decor
Sift the remaining icing sugar into a small bowl and mix with the orange juice – you’re aiming for a drizzling consistency. Flick the icing over the cookies and top with zest and walnuts.
These are best eaten the day they’re made.
They’ll keep for up to 2 days in an airtight container.
Pop them in the fridge, though – there’s dairy in the middle.
Wednesday 26 December 2018
Homemade Quick-Pickled Red Onion.
From https://www.theperfectloaf.com/rye-sourdough-and-smorrebrod/
"For the sandwiches you could get away with half a red onion, but I used a full onion and saved the rest in the fridge for more sandwiches or potatoes later in the week.
The pickled onions will keep refrigerated for about a week covered in the brine.
You could use any combination of vinegar you’d like, I used mostly white vinegar with some red vinegar to give them a bright pink color.
Ingredients:
1/2 red onion, sliced very thin
3/4 cup white distilled vinegar
1/4 cup red vinegar
1 garlic clove, halved
2-4 sprigs of thyme
very small pinch of red chili flakes
1/2 tsp raw sugar
small pinch of salt
Method:
Place all the ingredients except the onion in a small saucepan and bring to a boil
Once boiling, pour the hot brine over the red onions in a small bowl, or alternatively, directly in their final glass storage jar (make sure the onions are completely submerged)
Let sit at room temperature for at least 30 minutes before using, preferably 1 hour or more"
"For the sandwiches you could get away with half a red onion, but I used a full onion and saved the rest in the fridge for more sandwiches or potatoes later in the week.
The pickled onions will keep refrigerated for about a week covered in the brine.
You could use any combination of vinegar you’d like, I used mostly white vinegar with some red vinegar to give them a bright pink color.
Ingredients:
1/2 red onion, sliced very thin
3/4 cup white distilled vinegar
1/4 cup red vinegar
1 garlic clove, halved
2-4 sprigs of thyme
very small pinch of red chili flakes
1/2 tsp raw sugar
small pinch of salt
Method:
Place all the ingredients except the onion in a small saucepan and bring to a boil
Once boiling, pour the hot brine over the red onions in a small bowl, or alternatively, directly in their final glass storage jar (make sure the onions are completely submerged)
Let sit at room temperature for at least 30 minutes before using, preferably 1 hour or more"
Cranberry sourdough.
300gr bread flour (85%)
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries
08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.
Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator
10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries
08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.
Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator
10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!
Tuesday 25 December 2018
Homemade Giardiniera by Memorie di Angelina.
- Homemade Giardiniera | Memorie di Angelina
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
Carrot cake cookies.
- Liam Charles shares recipes from his new book.
Carrot cake, but not as you know it.
Ingredients:
(Makes 15)
For the filling:
150g full-fat cream cheese
150g icing sugar
1tsp vanilla extract
For the dough:
350g plain flour
1/2tsp baking powder
1tsp ground cinnamon
1tsp mixed spice
1tsp ground cloves
150g unsalted butter, softened
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor:
Zest of 2 oranges and juice of 1 orange
4tbsp walnuts, finely chopped
Method:
1. Mix the cream cheese, three tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2. Meanwhile, measure your flour, baking powder and spices into another bowl.
Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
3. Preheat oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking paper.
Weigh your dough and divide by 15 - this is how much each ball should weigh.
Then flatten them slightly into thin discs using the palm of your hand.
4. Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Place in the fridge to chill for 30 minutes.
5. Bake the cookies for 20 minutes, until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
6. Sift the remaining icing sugar into a small bowl and mix with the orange juice - you're aiming for a drizzling consistency.
Flick the icing over the cookies and top with the orange zest and walnuts.
Carrot cake, but not as you know it.
Ingredients:
(Makes 15)
For the filling:
150g full-fat cream cheese
150g icing sugar
1tsp vanilla extract
For the dough:
350g plain flour
1/2tsp baking powder
1tsp ground cinnamon
1tsp mixed spice
1tsp ground cloves
150g unsalted butter, softened
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor:
Zest of 2 oranges and juice of 1 orange
4tbsp walnuts, finely chopped
Method:
1. Mix the cream cheese, three tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2. Meanwhile, measure your flour, baking powder and spices into another bowl.
Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
3. Preheat oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking paper.
Weigh your dough and divide by 15 - this is how much each ball should weigh.
Then flatten them slightly into thin discs using the palm of your hand.
4. Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Place in the fridge to chill for 30 minutes.
5. Bake the cookies for 20 minutes, until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
6. Sift the remaining icing sugar into a small bowl and mix with the orange juice - you're aiming for a drizzling consistency.
Flick the icing over the cookies and top with the orange zest and walnuts.
Sunday 16 December 2018
Fastelavnsboller – Lenten buns by by Bronte Aurell.
- Fastelavnsboller – Lenten buns – by Bronte Aurell
- Fastelavnsboller med creme - YouTube
- My new book is out now! – by Bronte Aurell
To make the dough:
25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the yeast section of the method carefully for what to do before you start baking)
250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
100g (just less than 1 stick) butter, melted and cooled slightly
40g (3 tbsp) caster sugar (granulated will be OK
400-500g (3 - 3⅔ cups) strong white bread flour
1 tsp baking powder
2 tsp ground cardamom /sainsburys, hollandandbarrett, Morrisons/
1 tsp salt
1 egg, beaten
To make the pastry cream filling:
500ml (2 cups) whole milk
1 vanilla pod
2 eggs
1 egg yolk
100g (½ cup) caster sugar
30g (3 and a bit tbsp) cornflour
25g (just less than ¼ stick) butter
To make the topping:
150g icing sugar (1 cup confectioner's sugar)
50g (3½ tbsp) melted dark chocolate
Sprinkles
Hot water
- Start by making the pastry cream by adding the milk and vanilla pod to a saucepan and bringing to the boil.
- In a food processor, whisk the sugar, eggs and cornflour together.
- Pour one third of the hot milk into the egg mixture at medium speed, then pour the contents of the processor bowl back into the saucepan.
Bring it back to the boil, taking care not to burn.
It needs to be at boiling point to thicken, which will take around 30 seconds, so keep your eye on it.
- Take the saucepan off the heat, add the butter and stir.
Transfer the cream to a cool bowl and leave it to set.
- If you’re using fresh yeast, add the warm milk to a mixing bowl and stir in the yeast until it’s dissolved.
Alternatively, if you’re using dried yeast, sprinkle it into the warm milk and whisk together.
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly.
- Pour the yeast-milk mixture into a food processor with a dough hook attachment.
Start the machine and add the cooled, melted butter.
Allow everything to combine for a minute or so, then add the sugar.
Leave to combine for another minute.
- In a separate bowl, weigh out 400g (3 cups) of the 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.
You can always add more later.
- Once mixed, leave the dough in a bowl and cover with a dish towel or cling film.
Allow to rise for around 30 minutes or until it has doubled in size.
- Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Using a rolling pin, roll out the dough to a 30x40cm rectangle (approx 12x16in).
Cut the dough into 12 equal squares.
- On each square, add a good tablespoon of pastry cream.
Gather the corners together on top, then slowly gather the sides to ensure the pastry cream stays inside the bun and won’t seep out during baking.
- When the bun is completely closed, turn over and place on a lined baking tray, seam side down.
Leave the buns to rise for a further 20-25 minutes.
- Heat your oven to 180ºC fan (200ºC conventional, 400ºF, gas mark 6).
Brush the buns with egg.
Pop the buns in and bake for 10-12 minutes or until golden and baked through, then leave to cool.
Baking time may vary depending on your oven – adjust your baking time accordingly.
- To make the icing, melt the chocolate.
Mix the icing sugar with a tablespoon of hot water, and maybe another one, until you have a thick, smooth mixture.
Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over them when you just want it to sit neatly on top).
- Top each bun with chocolate icing, add sprinkles, and serve!
- Fastelavnsboller med creme - YouTube
- My new book is out now! – by Bronte Aurell
To make the dough:
25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the yeast section of the method carefully for what to do before you start baking)
250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
100g (just less than 1 stick) butter, melted and cooled slightly
40g (3 tbsp) caster sugar (granulated will be OK
400-500g (3 - 3⅔ cups) strong white bread flour
1 tsp baking powder
2 tsp ground cardamom /sainsburys, hollandandbarrett, Morrisons/
1 tsp salt
1 egg, beaten
To make the pastry cream filling:
500ml (2 cups) whole milk
1 vanilla pod
2 eggs
1 egg yolk
100g (½ cup) caster sugar
30g (3 and a bit tbsp) cornflour
25g (just less than ¼ stick) butter
To make the topping:
150g icing sugar (1 cup confectioner's sugar)
50g (3½ tbsp) melted dark chocolate
Sprinkles
Hot water
- Start by making the pastry cream by adding the milk and vanilla pod to a saucepan and bringing to the boil.
- In a food processor, whisk the sugar, eggs and cornflour together.
- Pour one third of the hot milk into the egg mixture at medium speed, then pour the contents of the processor bowl back into the saucepan.
Bring it back to the boil, taking care not to burn.
It needs to be at boiling point to thicken, which will take around 30 seconds, so keep your eye on it.
- Take the saucepan off the heat, add the butter and stir.
Transfer the cream to a cool bowl and leave it to set.
- If you’re using fresh yeast, add the warm milk to a mixing bowl and stir in the yeast until it’s dissolved.
Alternatively, if you’re using dried yeast, sprinkle it into the warm milk and whisk together.
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly.
- Pour the yeast-milk mixture into a food processor with a dough hook attachment.
Start the machine and add the cooled, melted butter.
Allow everything to combine for a minute or so, then add the sugar.
Leave to combine for another minute.
- In a separate bowl, weigh out 400g (3 cups) of the 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.
You can always add more later.
- Once mixed, leave the dough in a bowl and cover with a dish towel or cling film.
Allow to rise for around 30 minutes or until it has doubled in size.
- Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Using a rolling pin, roll out the dough to a 30x40cm rectangle (approx 12x16in).
Cut the dough into 12 equal squares.
- On each square, add a good tablespoon of pastry cream.
Gather the corners together on top, then slowly gather the sides to ensure the pastry cream stays inside the bun and won’t seep out during baking.
- When the bun is completely closed, turn over and place on a lined baking tray, seam side down.
Leave the buns to rise for a further 20-25 minutes.
- Heat your oven to 180ºC fan (200ºC conventional, 400ºF, gas mark 6).
Brush the buns with egg.
Pop the buns in and bake for 10-12 minutes or until golden and baked through, then leave to cool.
Baking time may vary depending on your oven – adjust your baking time accordingly.
- To make the icing, melt the chocolate.
Mix the icing sugar with a tablespoon of hot water, and maybe another one, until you have a thick, smooth mixture.
Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over them when you just want it to sit neatly on top).
- Top each bun with chocolate icing, add sprinkles, and serve!
Friday 7 December 2018
Wednesday 5 December 2018
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