- Neil Cooks Grigson: #173 Summer Pudding: "Sussex Pond Pudding "
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Read the book and then get cooking. Food. Recipe.
Monday 28 April 2014
Apple Sharlotka
apple sharlotka | smitten kitchen:
Adapted from Alex’s mother, who adapted it from her mother, and so on…
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 175C.
Line the bottom of a 9-inch springform pan with parchment paper.
Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.)
Pile the cut apples directly in the prepared pan.
Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.
Beat in vanilla, then stir in flour with a spoon until just combined.
The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile.
The top of the batter should end up level with the top of the apples.)
Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter.
Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter.
Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.
Adapted from Alex’s mother, who adapted it from her mother, and so on…
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 175C.
Line the bottom of a 9-inch springform pan with parchment paper.
Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.)
Pile the cut apples directly in the prepared pan.
Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.
Beat in vanilla, then stir in flour with a spoon until just combined.
The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile.
The top of the batter should end up level with the top of the apples.)
Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter.
Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter.
Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.
Friday 25 April 2014
Saturday 19 April 2014
Leek fritters.
Yotam Ottolenghi makes leek fritters | Life and style | The Guardian:
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. The creamy sauce, full of herbs and zest, adds a bit of complexity but is unreservedly delicious. Serves four.
For the sauce
100g Greek yogurt
100g sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g finely chopped flat-leaf parsley leaves
30g finely chopped coriander leaves
For the fritters
3 leeks (450g trimmed weight)
2 banana shallots, peeled and finely chopped
140ml olive oil
1 red chilli, deseeded and sliced
25g parsley, finely chopped
1 tsp coriander seeds, crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp sugar
½ tsp salt
1 egg white
120g self-raising flour
1 tbsp baking powder
1 egg
150ml milk
55g unsalted butter, melted
Start by making the sauce.
Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side.
Cut the leeks into 2cm thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft - about 15 minutes - then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool.
Whisk the egg white to soft peaks and fold it into the vegetables.
In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture.
Put two tablespoons of oil in a frying pan over medium heat.
Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp.
Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up.
Serve warm with the sauce on the side or drizzled over.
'via Blog this'
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. The creamy sauce, full of herbs and zest, adds a bit of complexity but is unreservedly delicious. Serves four.
For the sauce
100g Greek yogurt
100g sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g finely chopped flat-leaf parsley leaves
30g finely chopped coriander leaves
For the fritters
3 leeks (450g trimmed weight)
2 banana shallots, peeled and finely chopped
140ml olive oil
1 red chilli, deseeded and sliced
25g parsley, finely chopped
1 tsp coriander seeds, crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp sugar
½ tsp salt
1 egg white
120g self-raising flour
1 tbsp baking powder
1 egg
150ml milk
55g unsalted butter, melted
Start by making the sauce.
Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side.
Cut the leeks into 2cm thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft - about 15 minutes - then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool.
Whisk the egg white to soft peaks and fold it into the vegetables.
In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture.
Put two tablespoons of oil in a frying pan over medium heat.
Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp.
Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up.
Serve warm with the sauce on the side or drizzled over.
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Thursday 17 April 2014
Monday 7 April 2014
Fiery red rice salad.
From book "Mary Berry Cooks."
This is a hot salad that would be fabulous to serve on a buffet table for a summer supper or barbecue.
It is delicious served with chargrilled meats, chicken or fish.
Ingredients
450g Camargue red rice
1 tsp salt
6 carrots
8 spring onions
small bunch coriander leaves, chopped
For the dressing
4 limes, finely grated zest and juice only
4 tsp honey
2 red chillies, finely chopped
4 tbsp light olive oil
2 tbsp cider vinegar
salt and pepper
Preparation method
Measure the rice in a jug, then place in a pan with double the volume of boiling water.
Add the salt.
Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.
This is a hot salad that would be fabulous to serve on a buffet table for a summer supper or barbecue.
It is delicious served with chargrilled meats, chicken or fish.
Ingredients
450g Camargue red rice
1 tsp salt
6 carrots
8 spring onions
small bunch coriander leaves, chopped
For the dressing
4 limes, finely grated zest and juice only
4 tsp honey
2 red chillies, finely chopped
4 tbsp light olive oil
2 tbsp cider vinegar
salt and pepper
Preparation method
Measure the rice in a jug, then place in a pan with double the volume of boiling water.
Add the salt.
Bring to the boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.
Thursday 3 April 2014
Braised Cabbage. Mustard Lentils.
Golubka Kitchen:
Braised Cabbage
1 medium cabbage head – cut into 8 wedges
2 medium carrots – peeled and diced
1 large onion – peeled and sliced
3 tablespoons olive oil
1/4 cup vegetable broth or water
sea salt and freshly ground black pepper – to taste
pinch red pepper flakes – optional
1 teaspoon turmeric – optional
1. Preheat oven to 325 F (160 C). Snuggly arrange the cabbage wedges in a lightly oiled baking dish. Drizzle olive oil and broth/water over it, followed by salt, pepper and turmeric, if using.
2. Cover with foil and braise for 1 hour. Remove the dish from the oven and carefully flip the cabbage wedges. Braise for another hour. Increase oven temperature to 400 F (200 C).
3. Remove the foil and place the dish back into the oven for another 15-20 minutes, until the cabbage is golden brown.
Mustard Lentils
1 cup lentils (I used puy, but green or black would work just as well)
1 teaspoon black mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon sea salt
pinch of cayenne pepper
juice of 2 small or 1 large lemon
3 tablespoons olive oil
1 chile or jalapeno – seeded and minced
1. Cook the lentils in plenty of salted water until soft, 15 minutes or so, depending on the type of lentils.
2. Grind the mustard seeds and peppercorns in a mortar and pestle. Add in the salt and cayenne and pour 1 tablespoon of boiling water over the spices. Add lemon juice and olive oil, stir to combine.
3. Add the chile/jalapeno into the lentils and pour the dressing over them. Toss well to combine, adjust salt.
Tags: bread, gluten free, lentils
'via Blog this'
Braised Cabbage
1 medium cabbage head – cut into 8 wedges
2 medium carrots – peeled and diced
1 large onion – peeled and sliced
3 tablespoons olive oil
1/4 cup vegetable broth or water
sea salt and freshly ground black pepper – to taste
pinch red pepper flakes – optional
1 teaspoon turmeric – optional
1. Preheat oven to 325 F (160 C). Snuggly arrange the cabbage wedges in a lightly oiled baking dish. Drizzle olive oil and broth/water over it, followed by salt, pepper and turmeric, if using.
2. Cover with foil and braise for 1 hour. Remove the dish from the oven and carefully flip the cabbage wedges. Braise for another hour. Increase oven temperature to 400 F (200 C).
3. Remove the foil and place the dish back into the oven for another 15-20 minutes, until the cabbage is golden brown.
Mustard Lentils
1 cup lentils (I used puy, but green or black would work just as well)
1 teaspoon black mustard seeds
1/2 teaspoon black peppercorns
1 teaspoon sea salt
pinch of cayenne pepper
juice of 2 small or 1 large lemon
3 tablespoons olive oil
1 chile or jalapeno – seeded and minced
1. Cook the lentils in plenty of salted water until soft, 15 minutes or so, depending on the type of lentils.
2. Grind the mustard seeds and peppercorns in a mortar and pestle. Add in the salt and cayenne and pour 1 tablespoon of boiling water over the spices. Add lemon juice and olive oil, stir to combine.
3. Add the chile/jalapeno into the lentils and pour the dressing over them. Toss well to combine, adjust salt.
Tags: bread, gluten free, lentils
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