Sunday 20 October 2019
Friday 18 October 2019
My malt and molasses bread.
- Malt Extract (from barley)
is derived from barley grains and water.
It is packed with sugars plus some nutrients, including vitamin A and riboflavin.
- Molasses or black treacle (British English)
Treacle - is basically the British equivalent of molasses.
It comes in several grades, ranging from light “golden syrup”, to dark or “black” treacle.
The word “treacle” is defined as any syrup made in the refining of cane sugar.
This includes molasses, though some will debate whether the two are the same or not.
Molasses/treacle.
Molasses at Amazon.co.uk
How to Measure Treacle or Syrup:
- Pour the sticky liquid into the oiled measure and then it will slip off easily into the bowl or pan.
- Dip the measuring spoon or implement into hot water.
Pour the sticky liquid into the measuring spoon or implement straight after the item has been dipped in boiling water.
Again, the measured sticky liquid should pour off easily.
- Use a plastic or glass measuring cup. It's easiest to measure sticky and viscous liquids like syrup if you first measure oil in the cup, then use the cup without cleaning the oil.
Or, if the recipe doesn't call for oil but a little oil wouldn't hurt, you can grease the cup with some.
See My Sourdough for more detail into my basic process!
My Sourdough.
What have I learned to Date.
So. My Process step-by-step.
For One Loaf Bread - 608g.
Preparation:
Feed your starter the night before planning to bake:
- 15g ripe starter
- 30g filtered tepid water (30-40C)
- 30g bread flour
I used 25% Wholemeal rye flour + 75% Strong White Bread Flour.
Feed and leave the sourdough starter at room temperature overnight.
My average RT 20C
I like to use my oven with light on (T 25C).
The next morning the starter should be active and full of bubbles and ready to bake with.
This can take anywhere from 2-12 hours or more depending on room temperature and the condition of your starter.
Do Float Test:
If you’re still unsure whether your starter is ready, drop a small amount (about 1 tsp) into a glass of water:
- Your starter floats to the top - it can be used.
- Your starter sinks - not ready to use OR it's past it's peak and should be fed again.
Note:
If you only bake a few times a month, keep your starter in the fridge and feed it once a week.
If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
When you decide to bake, take starter out of fridge a day before you plan to use and give starter two feeds, 12 hours apart, at a 1:5:5; 1:3:3 or 1:2:2 ratio at room temperature.
This should remove the acid load that it accumulated in the fridge and bring it back to full strength.
Once your starter consistently doubles in volume within 8 hours (average) of refreshment (tripling would be even better) then you can consider:
- refrigerating it or
- use it
before it starts to collapse!
Starter health is key when it comes to successful sourdough!
The number one priority for any would-be sourdough baker is to learn to manage their starter.
Observation gives you knowledge the rhythm of activity your starter: knowledge of the length of time from feeding to its peak.
You can make a less sour bread by using a "young" starter and a more sour bread by using more "mature" starter - when it is ready to collapse.
The "active" or "mature" starter you use in your recipe becomes the "levain".
It is the starter that leavens the dough.
So. My Process step-by-step.
For One Loaf Bread - 608g.
Preparation:
Feed your starter the night before planning to bake:
- 15g ripe starter
- 30g filtered tepid water (30-40C)
- 30g bread flour
I used 25% Wholemeal rye flour + 75% Strong White Bread Flour.
Feed and leave the sourdough starter at room temperature overnight.
My average RT 20C
I like to use my oven with light on (T 25C).
The next morning the starter should be active and full of bubbles and ready to bake with.
This can take anywhere from 2-12 hours or more depending on room temperature and the condition of your starter.
Do Float Test:
If you’re still unsure whether your starter is ready, drop a small amount (about 1 tsp) into a glass of water:
- Your starter floats to the top - it can be used.
- Your starter sinks - not ready to use OR it's past it's peak and should be fed again.
Note:
If you only bake a few times a month, keep your starter in the fridge and feed it once a week.
If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
When you decide to bake, take starter out of fridge a day before you plan to use and give starter two feeds, 12 hours apart, at a 1:5:5; 1:3:3 or 1:2:2 ratio at room temperature.
This should remove the acid load that it accumulated in the fridge and bring it back to full strength.
Once your starter consistently doubles in volume within 8 hours (average) of refreshment (tripling would be even better) then you can consider:
- refrigerating it or
- use it
before it starts to collapse!
Starter health is key when it comes to successful sourdough!
The number one priority for any would-be sourdough baker is to learn to manage their starter.
Observation gives you knowledge the rhythm of activity your starter: knowledge of the length of time from feeding to its peak.
You can make a less sour bread by using a "young" starter and a more sour bread by using more "mature" starter - when it is ready to collapse.
The "active" or "mature" starter you use in your recipe becomes the "levain".
It is the starter that leavens the dough.
Friday 4 October 2019
Thursday 3 October 2019
No-stir risotto.
60g butter
2 tbsp olive oil
2 shallots, peeled and finely chopped
1 stick celery, finely chopped
Salt and black pepper
350g Arborio risotto rice (OR Carnaroli, Vialone Nano are starchier)
100ml dry white wine or 50ml dry vermouth
1-1.25 litres light chicken or vegetable stock, simmering
1 large unwaxed lemon (zest and juice)
radishes
75g mascarpone or robiola
60g parmesan or pecorino, grated
Add the rice and stir until each grain glistens – you want them to become partly translucent and to smell slightly toasty.
In another pan keep the stock at a simmer.
Chicken or vegetable are the most versatile, but ham, fish or beef may work better.
Raise the heat, add the wine or vermouth and let it bubble and evaporate for a minute.
Pour in the 3/4 of hot stock, and bring to a simmer.
Cover the pan and leave to cook, undisturbed, for 15 minutes – keep the remaining broth warm!
Cut the rest of the butter into pieces and grated the cheese.
Add the final stock as it warms and butter while everything bubbles.
Add the lemon zest after 10 minutes.
Continue until the rice is tender but with a slight nutty bite, and the risotto is soft and rippling.
This can take anything from 17 - 25 minutes depending on the rice you are using.
Pull the pan from the heat and, using a wooden spoon, firmly beat the remaining butter, mascarpone, parmesan, two tablespoons of lemon juice and a generous grind of black pepper into the rice.
Cover the pan and leave to rest for one minute.
Beat again and serve risotto topped with radishes.
Prepare radishes:
Whisk together vinegar and oil - 1 tablespoon each.
Add 1/4 teaspoon salt and 1/8 teaspoon pepper.
Toss radishes with dressing.
A great way to eat radishes.
Its stubby grain makes it ideal for creamy Risottos and particularly for seafood.
The Italians love it because:
- It is creamy and velvety
- The rice retains some bite,"al dente"
- It is versatile.
This basic risotto is delicious on its own, or with cooked veg stirred through it (I had mine with wilted spinach and baked squash OR radishes), but it’s easy to adapt.
A classic Milanese risotto, say, is made with beef stock and a good pinch of saffron and served alongside osso buco - a famous Italian casserole: shin of veal cooked in white wine with tomatoes.
- Osso buco with saffron risotto | delicious. magazine
- How to cook the perfect osso buco | Food | The Guardian
Mushroom risotto can be made along the same lines, with meat or vegetable stock and the soaking liquid from dried porcini.
As can, in just a few weeks’ time, asparagus risotto made with vegetable or chicken stock and a glug of asparagus cooking water.
Note that fragile ingredients such as asparagus or seafood are best cooked separately and stirred into the risotto just before serving.
Tuesday 24 September 2019
Shchi - Russian Cabbage Soup.
In a large saucepan or Dutch oven, sauté onion, carrot and chopped celery stirring frequently (Sofritto recipe!).
Add 1 small red pepper diced and sauté about 3 minutes, stirring frequently (Optional but I like).
Add shredded cabbage and sauté about 3 minutes, stirring frequently.
Add bay leaf, black peppercorns to taste and 8 cups (or 2 L) hot stock - vegetable or chicken...beef does the job too.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.
Add 1 peeled and chopped potato + 1 whole potato to soup and bring back to the boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
Add the chopped 3 fresh tomatoes or undrained canned tomatoes or 1 tablespoon of tomato paste and bring back to the boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Adjust seasonings with salt and pepper to taste.
Remove bay leaf and peppercorns from the pot.
Some cooks leave the peppercorns in.
Grab the whole potato from soup, crushed it with a fork, and sent the mashed potato back to the soup - stirring.
Add crushed garlic before turning off the heat.
Serve soup in warm bowls with dill and sour cream (optional) as garnish.
Accompany with rye bread, if desired.
Note:
Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time.
feel free add:
- Chili flakes
- Parsley root and leaf.
- The green or savoy cabbage (green is not quite as soft as the savoy).
- Bacon, chorizo or meatball bring a rich, porky, smoky flavor to the soup.
- Turnip or swede a bit.
- Beans
Add 1 small red pepper diced and sauté about 3 minutes, stirring frequently (Optional but I like).
Add shredded cabbage and sauté about 3 minutes, stirring frequently.
Add bay leaf, black peppercorns to taste and 8 cups (or 2 L) hot stock - vegetable or chicken...beef does the job too.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.
Add 1 peeled and chopped potato + 1 whole potato to soup and bring back to the boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
Add the chopped 3 fresh tomatoes or undrained canned tomatoes or 1 tablespoon of tomato paste and bring back to the boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Adjust seasonings with salt and pepper to taste.
Remove bay leaf and peppercorns from the pot.
Some cooks leave the peppercorns in.
Grab the whole potato from soup, crushed it with a fork, and sent the mashed potato back to the soup - stirring.
Add crushed garlic before turning off the heat.
Serve soup in warm bowls with dill and sour cream (optional) as garnish.
Accompany with rye bread, if desired.
Note:
Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time.
feel free add:
- Chili flakes
- Parsley root and leaf.
- The green or savoy cabbage (green is not quite as soft as the savoy).
- Bacon, chorizo or meatball bring a rich, porky, smoky flavor to the soup.
- Turnip or swede a bit.
- Beans
Basic Soffritto recipe.
Also known as battuto, this is the essential base for Italian stews and soups, some sauces and ragù.
The recipe varies by region, but most versions contain the ‘holy trinity’ of Italian vegetables: celery, onion and carrot.
In summer, make batches to freeze for winter, including some without garlic.
150g carrot (about 2-3)
150g celery (2-3 sticks)
150g onions (red or white)
150ml olive oil
2 garlic cloves (optional)
Salt and pepper
2 large sprigs of rosemary and/or thyme
2 bay leaves
Finely chop the ingredients by hand or in a food processor.
It is best to cut them separately if you are using a machine as the carrots need longer than the celery and onion.
Heat the oil in a large frying pan over a medium-hot heat.
Add the garlic, if using, and season with salt and pepper.
Fry for 1 minute before adding the remaining ingredients.
Keep frying, stirring frequently, for 15–20 minutes or until the vegetables have softened.
The colours will have changed from bright and sharp to soft and golden.
Use straight away or freeze.
The recipe varies by region, but most versions contain the ‘holy trinity’ of Italian vegetables: celery, onion and carrot.
In summer, make batches to freeze for winter, including some without garlic.
150g carrot (about 2-3)
150g celery (2-3 sticks)
150g onions (red or white)
150ml olive oil
2 garlic cloves (optional)
Salt and pepper
2 large sprigs of rosemary and/or thyme
2 bay leaves
Finely chop the ingredients by hand or in a food processor.
It is best to cut them separately if you are using a machine as the carrots need longer than the celery and onion.
Heat the oil in a large frying pan over a medium-hot heat.
Add the garlic, if using, and season with salt and pepper.
Fry for 1 minute before adding the remaining ingredients.
Keep frying, stirring frequently, for 15–20 minutes or until the vegetables have softened.
The colours will have changed from bright and sharp to soft and golden.
Use straight away or freeze.
Soffritto.
- One batch of sofrito, four different meals | Get ahead | Life and style | The Guardian
- Soffritto: The Holy Trinity | ITALY Magazine:
Soffritto is the essential base to Italian soups, stews and some sauces that chefs often refer to as "the holy trinity".
The basis of soffritto is simply a combination of three key ingredients: celery, onion and carrot.
Sometimes called battuto, the make-up of this holy trinity is two parts onion to one part carrot and one part celery.
This simple recipe, which can vary from region to region with addition of herbs and spices, is gently sautéed in butter or olive oil to create a flavour base for other ingredients.
In the northern Italian regions of Piedmont, Veneto and Lombardy, a mix of both oil and butter is often used.
Soffritto is a combination of the word sotto, meaning under, and the adjective fritto, meaning fried, creating the phrase under-fried, which sums up the process of gently cooking the vegetables perfectly for them to be underneath the additional ingredients.
The vegetable mix is cooked for about 5 minutes until it softens and becomes golden in colour; at this point it is ready for the other ingredients, such as meat, stock, tomatoes etc.
This holy trinity is created by chopping the vegetables into tiny little cubes of around ½ inch (1.3 cm) or less.
Purists dictate that the smaller the better for a speedier cooking time and also for use in a risotto.
These purists stipulate that this can only be properly achieved with the use of a mezzaluna, a crescent shaped, two-handled blade that fits into a wooden board with a rounded depression that is rocked from side to side.
However, most chefs with good blade skills find any sharp knife does the job just as efficiently.
Many small independent greengrocers and market traders, particularly those in rural areas, will offer the buyer odori, which is basically a few sticks of celery, an onion and a couple of carrots to your shopping as a thank-you for your custom: my local greengrocer does, and it would be shameful not to use these gifts.
Although a laborious task, the chopping of soffritto can be quite therapeutic.
To use fresh soffritto is best, but once chopped, it also stores well in the freezer and can be cooked straight from frozen, making it ideal for busy cooks; now most Italian supermarkets sell soffritto in the freezer section and, although this pre-packed product is convenient for the cook with little time to spend chopping vegetables, many people still create their own.
If you’re going to spend an hour or so meticulously chopping vegetables, why not try adding parsley, mint or any other herbs of your choice to the mix in preparation for different future stews and sauces; but remember to label the bag before freezing.
'via Blog this'
- Soffritto: The Holy Trinity | ITALY Magazine:
Soffritto is the essential base to Italian soups, stews and some sauces that chefs often refer to as "the holy trinity".
The basis of soffritto is simply a combination of three key ingredients: celery, onion and carrot.
Sometimes called battuto, the make-up of this holy trinity is two parts onion to one part carrot and one part celery.
This simple recipe, which can vary from region to region with addition of herbs and spices, is gently sautéed in butter or olive oil to create a flavour base for other ingredients.
In the northern Italian regions of Piedmont, Veneto and Lombardy, a mix of both oil and butter is often used.
Soffritto is a combination of the word sotto, meaning under, and the adjective fritto, meaning fried, creating the phrase under-fried, which sums up the process of gently cooking the vegetables perfectly for them to be underneath the additional ingredients.
The vegetable mix is cooked for about 5 minutes until it softens and becomes golden in colour; at this point it is ready for the other ingredients, such as meat, stock, tomatoes etc.
This holy trinity is created by chopping the vegetables into tiny little cubes of around ½ inch (1.3 cm) or less.
Purists dictate that the smaller the better for a speedier cooking time and also for use in a risotto.
These purists stipulate that this can only be properly achieved with the use of a mezzaluna, a crescent shaped, two-handled blade that fits into a wooden board with a rounded depression that is rocked from side to side.
However, most chefs with good blade skills find any sharp knife does the job just as efficiently.
Many small independent greengrocers and market traders, particularly those in rural areas, will offer the buyer odori, which is basically a few sticks of celery, an onion and a couple of carrots to your shopping as a thank-you for your custom: my local greengrocer does, and it would be shameful not to use these gifts.
Although a laborious task, the chopping of soffritto can be quite therapeutic.
To use fresh soffritto is best, but once chopped, it also stores well in the freezer and can be cooked straight from frozen, making it ideal for busy cooks; now most Italian supermarkets sell soffritto in the freezer section and, although this pre-packed product is convenient for the cook with little time to spend chopping vegetables, many people still create their own.
If you’re going to spend an hour or so meticulously chopping vegetables, why not try adding parsley, mint or any other herbs of your choice to the mix in preparation for different future stews and sauces; but remember to label the bag before freezing.
'via Blog this'
Shchi from sauerkraut.
Shchi - is a Russian style cabbage soup.
When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Very little is required for cabbage soup.
In my case - actually sauerkraut, quite sour, as I love.
A handful of dried mushrooms, a pair of onions and a pot.
Cut onion into squares 5-7mm and fry in vegetable oil in a saucepan with a thick bottom, add cabbage and fry more for 10-15 minutes.
Then put pot in the oven - 150C for 40 minutes without cover.
During this time the cabbage was browned a bit.
At the time, put mushrooms in cold water, and boil - you can have quite a decent dark broth.
Pour the broth with the mushrooms into the cabbage, stirred it, covered the pot with a lid and returned it to the oven 150C for half an hour.
After half an hour lower the temperature to 110C and held for another 2 hours.
Then turn off the oven, but did not take out the pot - left it till morning.
Sprinkle with dill and ate it with inexpressible pleasure.
A magnificent thing!
When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.
Very little is required for cabbage soup.
In my case - actually sauerkraut, quite sour, as I love.
A handful of dried mushrooms, a pair of onions and a pot.
Cut onion into squares 5-7mm and fry in vegetable oil in a saucepan with a thick bottom, add cabbage and fry more for 10-15 minutes.
Then put pot in the oven - 150C for 40 minutes without cover.
During this time the cabbage was browned a bit.
At the time, put mushrooms in cold water, and boil - you can have quite a decent dark broth.
Pour the broth with the mushrooms into the cabbage, stirred it, covered the pot with a lid and returned it to the oven 150C for half an hour.
After half an hour lower the temperature to 110C and held for another 2 hours.
Then turn off the oven, but did not take out the pot - left it till morning.
Sprinkle with dill and ate it with inexpressible pleasure.
A magnificent thing!
Artichoke pasta.
- Artichoke pasta recipe - BBC Food
I call it One-Pan Pasta - I cook it all In one frying pan with relatively high sides or in Dutch oven.
You can save time, water, and energy by starting pasta in just enough cold water for them to absorb and leave a small amount of liquid, which helps make a nice quick sauce.
Cook the pasta in a pan of unsalted water! Artichokes are a very salty!
Drain pasta, reserving a mugful of starchy cooking water.
Pour the artichokes, with their oil into the same pan + garlic, parsley and thyme and heat through for a couple of minutes and then using tongs, drag the pasta straight into the Artichokes pan, letting a little starchy cooking water go with it.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
happy day!
- How to Quickly Cook Pasta in a Frying Pan - CHOW Tip - YouTube
I call it One-Pan Pasta - I cook it all In one frying pan with relatively high sides or in Dutch oven.
You can save time, water, and energy by starting pasta in just enough cold water for them to absorb and leave a small amount of liquid, which helps make a nice quick sauce.
Cook the pasta in a pan of unsalted water! Artichokes are a very salty!
Drain pasta, reserving a mugful of starchy cooking water.
Pour the artichokes, with their oil into the same pan + garlic, parsley and thyme and heat through for a couple of minutes and then using tongs, drag the pasta straight into the Artichokes pan, letting a little starchy cooking water go with it.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
happy day!
- How to Quickly Cook Pasta in a Frying Pan - CHOW Tip - YouTube
Sunday 22 September 2019
Homemade Pumpkin Pie Spice:
Fall has landed in the mountains, which means I set my sights and tastebuds on all things pumpkin.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
I’ll be posting all sorts of great fall baking recipes on my updated website next month, but in the meantime let’s start with two basic recipes.
The first is for homemade pumpkin pie spice; it’s way cheaper than the premade stuff and it packs a much spicier punch.
The second recipe is for a delicious pumpkin butter that is seasoned with that very same pie spice.
Homemade Pumpkin Pie Spice:
-2 tsp cinnamon
-2 tsp ginger
-1 tsp nutmeg
-1/2 tsp cloves
-1/4 tsp allspice
Stir spices together and store in an airtight container.
Homemade Pumpkin Butter:
-850 g of pumpkin
-1/2 cup packed dark brown sugar or coconut sugar
-2 tbsp honey or maple syrup
-1/2 cup apple cider or apple juice
-1 tsp lemon juice or orange juice
-2 1/2 tsp pie spice (from above)
-1/2 tsp cinnamon
-1/2 tsp pure vanilla extract
-1 Tbsp coconut oil
-1/2 tsp salt
Bring all ingredients to a simmer over low heat, stirring occasionally.
As the coconut oil melts, use a whisk to gently emulsify it.
Continue simmering over low heat for 25-30 minutes, stirring every few minutes with a spatula, being sure to clear the bottom and sides of the pan to avoid any scorching.
Once the pumpkin butter is thick and fragrant, taste it and adjust salt/sugar levels accordingly.
Funnel the pumpkin butter into a clean 1 qt (32 oz) glass jar that has been warmed briefly under hot tap water.
Clean rim and outside of jar, then tightly screw on the cap.
Carefully place the hot jar into the freezer for at least two hours; this will seal it.
Alternatively, you can process the pumpkin butter in boiling water like any other preserve if you have the proper equipment at your disposal.
Pumpkin butter will keep up to two weeks in the fridge in an airtight container, or up to two years preserved or frozen.
Monday 16 September 2019
Dutch Oven Bread and Brioche French Toast.
Simple Recipes From Around The World and advice to a new blogger from Sandra Mihic.
- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking
"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:
1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.
2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.
3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.
4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.
5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
'via Blog this'
- The Best Dutch Oven Bread
- Brioche French Toast - Sandra's Easy Cooking
"This blog gave me the opportunity to work with great brands, agencies, and companies, and I will be forever grateful for that blessing in my life.
One advice that I could give to a new blogger:
1. Stay true to yourself!
Meaning: Do not promote on your blog for $10, $20 or whatever and ruin your reputation.
Don’t sell yourself cheap because you are worth more than that.
Stay in your niche, and work with brands that you really enjoy.
2. Do not rush, or you will get burned.
Nothing comes overnight, and do not expect a herd of people coming to your blog right away.
It takes time!
Trust me.
3. If you feel stressed, or overwhelmed: Take a break, a breather, recharge and continue.
Your readers, followers, we will wait for you and welcome you back with open arms.
4. Learn, learn, learn…
How do you accomplish something, complete tasks on your own?
Lesson learned!
Let me tell you downside: NOT ONE BLOGGER will tell you everything; how much they earn, how they migrated from Blogger to WordPress, which networks they are working with, and so on…
Believe in yourself and learn about everything if you wish to continue to become a successful blogger.
5. Last, but not least:
- Picture is worth 1000 words, as they say.
Learn about photography, food styling, especially if you are a food blogger.
There are so many amazing sources.
Investing your time is necessary to be successful."
- About - Sandra's Easy Cooking
'via Blog this'
Tuesday 10 September 2019
Canned Or Dried Beans?
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
"The most nutritious varieties of beans are black, red, kidney and pinto beans.
Black beans have the most antioxidant activity of any of these bean choices.
To get the most soluble fiber from your beans, choose navy beans: one cup of cooked navy beans provides 19 grams of fiber!
When using dried beans, don’t discard the water used to simmer them – up to 70 percent of the antioxidants that beans provide end up in the simmering liquid.
Instead, simmer the beans until they are done and then give them a chance to soak these key nutrients back in by leaving them in the liquid for at least an hour.
Consider pressure cooking – a growing trend in preparing healthy, whole-food meals is pressure cooking.
Dried beans that were soaked and then cooked in a pressure cooker were shown to retain the most antioxidant value.
The easiest (and possibly healthiest) route?
Buy canned beans.
Canned kidney and pinto beans are two of the most antioxidant-rich foods you can eat, as the heat of the canning process enhances the availability of nutrients in the beans.
Choose low- or no-sodium versions of canned beans without added sugars when possible.
I recommend one to two servings of beans and legumes per day – easy to do if you swap out meat for beans in salads and sandwiches and make hummus or bean dip with cut fresh vegetables part of an afternoon snack."
"The most nutritious varieties of beans are black, red, kidney and pinto beans.
Black beans have the most antioxidant activity of any of these bean choices.
To get the most soluble fiber from your beans, choose navy beans: one cup of cooked navy beans provides 19 grams of fiber!
When using dried beans, don’t discard the water used to simmer them – up to 70 percent of the antioxidants that beans provide end up in the simmering liquid.
Instead, simmer the beans until they are done and then give them a chance to soak these key nutrients back in by leaving them in the liquid for at least an hour.
Consider pressure cooking – a growing trend in preparing healthy, whole-food meals is pressure cooking.
Dried beans that were soaked and then cooked in a pressure cooker were shown to retain the most antioxidant value.
The easiest (and possibly healthiest) route?
Buy canned beans.
Canned kidney and pinto beans are two of the most antioxidant-rich foods you can eat, as the heat of the canning process enhances the availability of nutrients in the beans.
Choose low- or no-sodium versions of canned beans without added sugars when possible.
I recommend one to two servings of beans and legumes per day – easy to do if you swap out meat for beans in salads and sandwiches and make hummus or bean dip with cut fresh vegetables part of an afternoon snack."
Monday 9 September 2019
My allotment Ribollita - a leftover vegetable soup.
Ribollita in Italian means re-boiled, and simply refers to a leftover vegetable soup, mixed with stale bread and then reheated.
My recipe is more like a guideline since the soup has been traditionally cooked with pretty much whatever was available from the vegetable garden.
Ingredients:
5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves of minced garlic
Salt and ground black pepper
1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes or 1 fresh tomato
1/2 cup cooked or canned cannellini beans
1L vegetable or chicken stock
250-300g chopped kale
4 large, thick slices whole-grain bread
1 small red onion, thinly sliced
2-3 thyme sprigs (leaves only)
crushed red pepper flakes
1 bay leaf
optianal:
Add fresh vegetables:
Sweet potatoes or butternut squash (cook before adding)
Savoy cabbage
Swiss chard
Zucchini
Leeks (white parts only), sliced
...freshly grated Parmesan
How i did it:
- Start by putting the dried beans in salted, cold water – about five times as much water as beans by weight.
Now heat the beans to a gentle simmer – keep the beans at a simmer, never a hard boil.
The time of cooking really varies on the bean variety and there is no better method than… tasting.
Cannellini beans usually take way more than an hour – and possibly over three hours.
When the beans are cooked, drain them, reserving the cooking water.
In a blender or food processor, puree about 3/4 of the beans and return the bean purée to the cooking water with remaining whole beans.
OR: Drain the beans; if they’re canned, rinse them as well.
- Meanwhile, prepare the soffritto: put 2 tablespoons of the oil in a large pot over medium heat.
When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Add the thyme leaves, the remaining fresh vegetables, the tomato paste, the bean purée + whole beans (with its water if You like), along with an additional 1L of stock.
Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale.
Taste and adjust seasoning.
Add bread in large pieces and wait.
Wait, wait and wait again.
...so the bread essentially falls apart and thickens the soup.
The soup should be thick but not dry, so add a little more cooking water if you need to loosen it.
Then cook again for 5 minutes until boiling but only before serving.
OR: Let soup sit for at least a few hours, ideally overnight.
Then, reheat the soup, boiling for a few minutes at low heat.
Stir, add olive oil and eat.
You can scatter red onion slices over the top, drizzle with oil and sprinkle with Parmesan if you like.
There are a few boundaries for your creativity:
Ribollita was originally developed as a way to utilize stale bread.
- cook the dried beans without soaking them: “slowly.”
If you cook the fresh beans and add rosemary and salt in the cooking water, you can use some of that water to thicken and flavor the soup.
Another trick is to use a hand blender to blend sauteed garlic cloves, a some cannellini beans and fried sage together and then add that paste to the soup.
Since cooking the beans takes so long, cook the beans the first day (maybe in the evening, while doing other stuff) and then prepare the soup the next day, which then serve on the third day (!) - the taste will be at its peak the following day.
If you don't have cannellini beans you can substitute:
- White (navy) beans
- Flageolets
- Try to keep the same proportion of vegetables to bread.
Cavolo nero should always be present for an authentic taste.
It is excellent when made with swiss chard, cavolo nero and good Italian stale bread.
- Don't stint on the herbs because the white beans absorb flavor.
- Don't put in the microwave.
Ribollita means "boiled again".
- Cook early in the morning or better the day before.
- Ribollita | authentic recipe | Italian recipes | Tuscan | soup
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
My recipe is more like a guideline since the soup has been traditionally cooked with pretty much whatever was available from the vegetable garden.
Ingredients:
5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves of minced garlic
Salt and ground black pepper
1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes or 1 fresh tomato
1/2 cup cooked or canned cannellini beans
1L vegetable or chicken stock
250-300g chopped kale
4 large, thick slices whole-grain bread
1 small red onion, thinly sliced
2-3 thyme sprigs (leaves only)
crushed red pepper flakes
1 bay leaf
optianal:
Add fresh vegetables:
Sweet potatoes or butternut squash (cook before adding)
Savoy cabbage
Swiss chard
Zucchini
Leeks (white parts only), sliced
...freshly grated Parmesan
How i did it:
- Start by putting the dried beans in salted, cold water – about five times as much water as beans by weight.
Now heat the beans to a gentle simmer – keep the beans at a simmer, never a hard boil.
The time of cooking really varies on the bean variety and there is no better method than… tasting.
Cannellini beans usually take way more than an hour – and possibly over three hours.
When the beans are cooked, drain them, reserving the cooking water.
In a blender or food processor, puree about 3/4 of the beans and return the bean purée to the cooking water with remaining whole beans.
OR: Drain the beans; if they’re canned, rinse them as well.
- Meanwhile, prepare the soffritto: put 2 tablespoons of the oil in a large pot over medium heat.
When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Add the thyme leaves, the remaining fresh vegetables, the tomato paste, the bean purée + whole beans (with its water if You like), along with an additional 1L of stock.
Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale.
Taste and adjust seasoning.
Add bread in large pieces and wait.
Wait, wait and wait again.
...so the bread essentially falls apart and thickens the soup.
The soup should be thick but not dry, so add a little more cooking water if you need to loosen it.
Then cook again for 5 minutes until boiling but only before serving.
OR: Let soup sit for at least a few hours, ideally overnight.
Then, reheat the soup, boiling for a few minutes at low heat.
Stir, add olive oil and eat.
You can scatter red onion slices over the top, drizzle with oil and sprinkle with Parmesan if you like.
There are a few boundaries for your creativity:
Ribollita was originally developed as a way to utilize stale bread.
- cook the dried beans without soaking them: “slowly.”
If you cook the fresh beans and add rosemary and salt in the cooking water, you can use some of that water to thicken and flavor the soup.
Another trick is to use a hand blender to blend sauteed garlic cloves, a some cannellini beans and fried sage together and then add that paste to the soup.
Since cooking the beans takes so long, cook the beans the first day (maybe in the evening, while doing other stuff) and then prepare the soup the next day, which then serve on the third day (!) - the taste will be at its peak the following day.
If you don't have cannellini beans you can substitute:
- White (navy) beans
- Flageolets
- Try to keep the same proportion of vegetables to bread.
Cavolo nero should always be present for an authentic taste.
It is excellent when made with swiss chard, cavolo nero and good Italian stale bread.
- Don't stint on the herbs because the white beans absorb flavor.
- Don't put in the microwave.
Ribollita means "boiled again".
- Cook early in the morning or better the day before.
- Ribollita | authentic recipe | Italian recipes | Tuscan | soup
- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com
Friday 6 September 2019
#rhubarb stew
- Stewed rhubarb recipe - A Bunch Of Wild
"I thought I’d share with you a couple of variations on how to stew rhubarb.
Our rhubarb at The Haven is at its best right now and I’m pulling it by the arm load.
There are crumbles to be made, cordial and sauces, plus I shall freeze a load.
One of my favourite things to do with it and the easiest is to stew it.
Here’s how I do mine.
In a pan on the hob:
You will need
400g of chopped rhubarb,
60g caster sugar (I like to add a star anise) and enough water to just cover the bottom of the pan.
Place on the hob and bring to the boil, stir once then turn down to simmer and leave for 30-45 mins or until you have a nice consistency.
Leave to cool then decant and keep in the fridge.
In the oven:
This gives you a more caramelised taste with a bit more depth.
Same measures as above for rhubarb and sugar, a good glug of ginger syrup, a dash of water.
Place all of the ingredients in a baking tray with sides.
Pop in the oven at gas 4 (180C = 350F = Gas Mark 4), check after 15 mins and give a stir, keep checking it every 5 minutes till you are happy with the consistency (there is no right or wrong, it’s how you like it), then leave to cool before popping in a bowl, keep it in the fridge till needed.
I love to have mine on natural yoghurt sprinkled with pumpkin seeds and drizzled with blossom honey, delicious!"
"I thought I’d share with you a couple of variations on how to stew rhubarb.
Our rhubarb at The Haven is at its best right now and I’m pulling it by the arm load.
There are crumbles to be made, cordial and sauces, plus I shall freeze a load.
One of my favourite things to do with it and the easiest is to stew it.
Here’s how I do mine.
In a pan on the hob:
You will need
400g of chopped rhubarb,
60g caster sugar (I like to add a star anise) and enough water to just cover the bottom of the pan.
Place on the hob and bring to the boil, stir once then turn down to simmer and leave for 30-45 mins or until you have a nice consistency.
Leave to cool then decant and keep in the fridge.
In the oven:
This gives you a more caramelised taste with a bit more depth.
Same measures as above for rhubarb and sugar, a good glug of ginger syrup, a dash of water.
Place all of the ingredients in a baking tray with sides.
Pop in the oven at gas 4 (180C = 350F = Gas Mark 4), check after 15 mins and give a stir, keep checking it every 5 minutes till you are happy with the consistency (there is no right or wrong, it’s how you like it), then leave to cool before popping in a bowl, keep it in the fridge till needed.
I love to have mine on natural yoghurt sprinkled with pumpkin seeds and drizzled with blossom honey, delicious!"
Thursday 15 August 2019
Monday 12 August 2019
Nadiya Hussain Apple Palm Pies.
- Nadiya Hussain Apple Palm Pies Recipe | BBC Time to Eat
Introduction
These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too.
The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo, perfect enough to fit in the palm of your hand and in your mouth, in a bite, or two.
They freeze well, so when you need pie, be it for yourself or for guests, you’re always one step ahead.
Makes 12 Easy Cook time: 45 min
Ingredients
2 x 285g jars of apple sauce, chunky
0.5 tsp mixed spice
50g mixed nuts, or nuts of your choice, roughly chopped
50g raisins
cooking oil spray
270g pack of filo pastry, or 6 sheets
demerara sugar, for sprinkling
You will need a 12-hole muffin tray.
Instructions
Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.
Preheat the oven to 200°C/fan 180°C.
Have a 12-hole muffin tray at the ready.
Spray the inside of each hole liberally with oil.
Unroll the filo pastry on to a work surface.
Using kitchen scissors, cut out all the pastry in one go to make 8 equal squares, which should give you 48 squares in total.
Keep the squares you’re not working with under a tea towel to prevent them drying out.
Take 1 square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again.
You should have three squares oiled together.
It doesn’t matter if the squares are a bit off-centre.
Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.
Fill each hole with an equal amount of the apple filling.
Take another square of filo and spray well, then fold in half and in half again to create a small square.
Place the small square on top of the apple mixture and fold the pointy edges inwards.
If any areas feel dry, spray with oil.
Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.
Leave to cool in the tin for 10 minutes.
These are best eaten warm, with ice cream or custard.
Any left over can be cooled and frozen.
I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze, providing you have freezer space!
Introduction
These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too.
The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo, perfect enough to fit in the palm of your hand and in your mouth, in a bite, or two.
They freeze well, so when you need pie, be it for yourself or for guests, you’re always one step ahead.
Makes 12 Easy Cook time: 45 min
Ingredients
2 x 285g jars of apple sauce, chunky
0.5 tsp mixed spice
50g mixed nuts, or nuts of your choice, roughly chopped
50g raisins
cooking oil spray
270g pack of filo pastry, or 6 sheets
demerara sugar, for sprinkling
You will need a 12-hole muffin tray.
Instructions
Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.
Preheat the oven to 200°C/fan 180°C.
Have a 12-hole muffin tray at the ready.
Spray the inside of each hole liberally with oil.
Unroll the filo pastry on to a work surface.
Using kitchen scissors, cut out all the pastry in one go to make 8 equal squares, which should give you 48 squares in total.
Keep the squares you’re not working with under a tea towel to prevent them drying out.
Take 1 square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again.
You should have three squares oiled together.
It doesn’t matter if the squares are a bit off-centre.
Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.
Fill each hole with an equal amount of the apple filling.
Take another square of filo and spray well, then fold in half and in half again to create a small square.
Place the small square on top of the apple mixture and fold the pointy edges inwards.
If any areas feel dry, spray with oil.
Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.
Leave to cool in the tin for 10 minutes.
These are best eaten warm, with ice cream or custard.
Any left over can be cooled and frozen.
I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze, providing you have freezer space!
Saturday 10 August 2019
Cheese, pistachio and prune cake. By Rachel Khoo.
- Cheese, pistachio and prune cake recipe - BBC Food
Ingredients
250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g prunes, roughly chopped
4 free-range eggs
150ml olive oil
100ml oz milk
50g plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.
In a separate bowl, whisk the eggs until fluffy and pale in colour.
Then gradually whisk in the oil, milk and yoghurt.
Season with the salt and freshly-ground black pepper.
Fold the flour mixture into the whisked eggs.
Try not to overbeat as this will make the end result tough (it’s better to undermix).
Pour the batter into the prepared tin.
Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
Leave to cool in the tin.
Recipe Tips
Use a rubber spatula rather than a whisk to prevent overbeating the flour.
Ingredients
250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g prunes, roughly chopped
4 free-range eggs
150ml olive oil
100ml oz milk
50g plain yoghurt
1 tsp salt
pinch freshly-ground black pepper
Method
Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes.
In a separate bowl, whisk the eggs until fluffy and pale in colour.
Then gradually whisk in the oil, milk and yoghurt.
Season with the salt and freshly-ground black pepper.
Fold the flour mixture into the whisked eggs.
Try not to overbeat as this will make the end result tough (it’s better to undermix).
Pour the batter into the prepared tin.
Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
Leave to cool in the tin.
Recipe Tips
Use a rubber spatula rather than a whisk to prevent overbeating the flour.
Thursday 1 August 2019
Swedish Meatballs with Orzo.
- Nigella Lawson’s meatballs with orzo recipe | The Sunday Times Magazine | The Sunday Times
For the sauce:
2 tbsp olive oil
1 onion (approx 150g), finely chopped
2 tbsp finely chopped flat-leaf parsley leaves
2 tsp dried oregano
4 tbsp (60ml) red vermouth
2 x 400g tins chopped tomatoes
275g orzo pasta
- Fill a measuring jug with 4 cups of cold water and put near the stove.
Heat the oil in a heavy-based Dutch oven or saucepan that comes with a lid and is large enough to take the meatballs and pasta, too.
Cook the chopped onion over a medium heat, stirring every now and again, for about 10 minutes, or until completely softened, then stir in the parsley and oregano and cook, stirring for a minute or so before adding the vermouth.
Let this bubble up for a minute and then tip in the tomatoes.
Half-fill the empty cans with water from the measuring jug you have at the ready, give them a good swill, and pour into the pan, along with the rest of the water and salt.
Bring to a boil, turn the heat down, clamp on the lid and leave to simmer gently for 10 minutes.
Uncover the pan and drop the meatballs gently into the simmering sauce.
- I have Smorgasbord Swedish Meatballs - ASDA Groceries
Bring it back up to a boil, then turn the heat down again, put the lid back on and simmer the meatballs for 20 minutes.
Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble.
Cook at a robust simmer for 10-15 minutes, or until the pasta is cooked.
You will have to give the odd gentle stir throughout this time to make sure the orzo isn’t sticking to the bottom of the pan.
Serve in shallow bowls, sprinkled with parsley, and with Parmesan on the table alongside.
I love Scandinavian food and these delicious Smorgasbord Swedish Meatballs (from Sainsbury or Asda) are my favourite.
Made in Sweden to a traditional recipe combination of pork and beef, gluten free, no artificial colours, flavours or preservatives!
But if you prefer homemade then here's a recipe for you:
500g minced beef
1 large egg, lightly beaten
3 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
2 tbsp dried breadcrumbs
4 tbsp finely grated parmesan, plus more to serve
2 garlic cloves, peeled and minced
- Line a large baking sheet with plastic wrap, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands.
Don’t overmix, as it will make the meatballs dense-textured and heavy.
Pinch out pieces of this mixture and roll between the palms of your hand to form meatballs that are somewhere between a cherry tomato and a walnut in size, putting them on your lined sheet as you go.
You should get about 30 meatballs.
For the sauce:
2 tbsp olive oil
1 onion (approx 150g), finely chopped
2 tbsp finely chopped flat-leaf parsley leaves
2 tsp dried oregano
4 tbsp (60ml) red vermouth
2 x 400g tins chopped tomatoes
275g orzo pasta
- Fill a measuring jug with 4 cups of cold water and put near the stove.
Heat the oil in a heavy-based Dutch oven or saucepan that comes with a lid and is large enough to take the meatballs and pasta, too.
Cook the chopped onion over a medium heat, stirring every now and again, for about 10 minutes, or until completely softened, then stir in the parsley and oregano and cook, stirring for a minute or so before adding the vermouth.
Let this bubble up for a minute and then tip in the tomatoes.
Half-fill the empty cans with water from the measuring jug you have at the ready, give them a good swill, and pour into the pan, along with the rest of the water and salt.
Bring to a boil, turn the heat down, clamp on the lid and leave to simmer gently for 10 minutes.
Uncover the pan and drop the meatballs gently into the simmering sauce.
- I have Smorgasbord Swedish Meatballs - ASDA Groceries
Bring it back up to a boil, then turn the heat down again, put the lid back on and simmer the meatballs for 20 minutes.
Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble.
Cook at a robust simmer for 10-15 minutes, or until the pasta is cooked.
You will have to give the odd gentle stir throughout this time to make sure the orzo isn’t sticking to the bottom of the pan.
Serve in shallow bowls, sprinkled with parsley, and with Parmesan on the table alongside.
I love Scandinavian food and these delicious Smorgasbord Swedish Meatballs (from Sainsbury or Asda) are my favourite.
Made in Sweden to a traditional recipe combination of pork and beef, gluten free, no artificial colours, flavours or preservatives!
But if you prefer homemade then here's a recipe for you:
500g minced beef
1 large egg, lightly beaten
3 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
2 tbsp dried breadcrumbs
4 tbsp finely grated parmesan, plus more to serve
2 garlic cloves, peeled and minced
- Line a large baking sheet with plastic wrap, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands.
Don’t overmix, as it will make the meatballs dense-textured and heavy.
Pinch out pieces of this mixture and roll between the palms of your hand to form meatballs that are somewhere between a cherry tomato and a walnut in size, putting them on your lined sheet as you go.
You should get about 30 meatballs.
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