Read the book and then get cooking. Food. Recipe.
Tuesday, 28 June 2016
Черничный пирог.
Черничный пирог | Lovekitchen.me
Ингредиенты:
Для Теста:
мука 180 гр.
сливочное масло 80 гр.
соль щепотка
сахар 50 гр.
яичный желток 1 шт.
сметана 15 гр.
Для Начинки:
черника сколько понадобится
сахар сколько понадобится +20 гр.
яйцо куриное 1 шт.
крахмал 20 кг.
ванильный экстракт
Процесс Приготовления:
1. муку смешать с солью и сахаром и сложить в чашу миксера (для миксера используем насадку для смешивания) или в чашу блендера или фудпроцессора (чаша которая с ножами) сверху кладем нарезанное кубиками (1,5 на 2 см приблизительно) сливочное масло
2. измельчаем до состояния крошки
3. добавляем яйцо и сметану, если вы используете миксер с насадкой для смешивания - то смешивай в миксере буквально минуту-две, если вы пользуетесь чашей с ножами блендера или фудпросессора - то замесите руками
4. выложите тесто на пищевую пленку, заверните его в нее и отправьте в холодильник на несколько часов
5. достаньте тесто, возьмите лист пергамента (он должен быть больше чем ваша форма для выпечки), присыпьте мукой, выложите на него тесто, тесто сверху так же присыпьте мукой
6. возьмите скалку (присыпьте ее мукой) и начинайте раскатывать тесто, не нужно прилагать больших усилий, тесто нужно раскатывать медленно и аккуратно, потому что если нажимая на скалку сильно, вы начнете его растягивать - при выпечке оно немного стянется обратно и бортики вашего пирога буду иметь не ту высоту которая вам нужна
7. положите раскатанное тесто вместе с пергаментом в форму для выпечки (тесто по данному рецепту получается не такое по консистенции как обычное песочное, поэтому не пытайтесь накручивать его на скалку для переноса в форму, переносите вместе с бумагой)
8. пальцами, аккуратно придайте тесту форму
9. сверху на тесто положите еще пергамент, а в него насыпьте что-нибудь тяжелое (фасоль, нут, горох, монеты или же специальные кондитерские шарики), это нужно для того что бы тесто не стало неровным и с бугорками в процессе выпечки поставьте пирог в духовку разогретую до 200 °C и выпекайте 15-20 минут (корж должен полностью пропечься)
10. достаньте из духовки, уберите пергамента с утяжелителем, у вас должна получится такая вот форма для пирога из теста
11. на дно этой формы вы кладете слой черники и засыпаете ее сахаром , сверху еще слой черники, последний слой сахаром не посыпаем - количество слоев зависит от высоты вашей формы (у меня форма 26 см в диаметре с высотой бортика 4,5 см), последний слой должен быть на 1-1,5 см ниже вашего бортика
12. смешиваем в миске сметану, яйцо, крахмал, 15 гр сахара и ванильный экстракт - заливаем всем этим чернику
13. оправляем в духовку разогретую до 200 °C и выпекайте 25 минут
14. перед подачей дать пирогу остыть полностью
вот и все!
по этому же рецепту можно приготовить наверное любой ягодный пирог - я пробовала малиновый, он немного хуже черничного, но в целом тоже очень хорош, с черной смородиной я точно готовить его не советую, но обязательно дам вам еще рецепт пирога с черной смородиной и белым шоколадом
Подобные рецепты:
- Хорошая кухня - перевернутый пирог с ревенем. Кулинарная книга рецептов. Салаты, выпечка.:
Ингредиенты:
Для Теста:
мука 180 гр.
сливочное масло 80 гр.
соль щепотка
сахар 50 гр.
яичный желток 1 шт.
сметана 15 гр.
Для Начинки:
черника сколько понадобится
сахар сколько понадобится +20 гр.
яйцо куриное 1 шт.
крахмал 20 кг.
ванильный экстракт
Процесс Приготовления:
1. муку смешать с солью и сахаром и сложить в чашу миксера (для миксера используем насадку для смешивания) или в чашу блендера или фудпроцессора (чаша которая с ножами) сверху кладем нарезанное кубиками (1,5 на 2 см приблизительно) сливочное масло
2. измельчаем до состояния крошки
3. добавляем яйцо и сметану, если вы используете миксер с насадкой для смешивания - то смешивай в миксере буквально минуту-две, если вы пользуетесь чашей с ножами блендера или фудпросессора - то замесите руками
4. выложите тесто на пищевую пленку, заверните его в нее и отправьте в холодильник на несколько часов
5. достаньте тесто, возьмите лист пергамента (он должен быть больше чем ваша форма для выпечки), присыпьте мукой, выложите на него тесто, тесто сверху так же присыпьте мукой
6. возьмите скалку (присыпьте ее мукой) и начинайте раскатывать тесто, не нужно прилагать больших усилий, тесто нужно раскатывать медленно и аккуратно, потому что если нажимая на скалку сильно, вы начнете его растягивать - при выпечке оно немного стянется обратно и бортики вашего пирога буду иметь не ту высоту которая вам нужна
7. положите раскатанное тесто вместе с пергаментом в форму для выпечки (тесто по данному рецепту получается не такое по консистенции как обычное песочное, поэтому не пытайтесь накручивать его на скалку для переноса в форму, переносите вместе с бумагой)
8. пальцами, аккуратно придайте тесту форму
9. сверху на тесто положите еще пергамент, а в него насыпьте что-нибудь тяжелое (фасоль, нут, горох, монеты или же специальные кондитерские шарики), это нужно для того что бы тесто не стало неровным и с бугорками в процессе выпечки поставьте пирог в духовку разогретую до 200 °C и выпекайте 15-20 минут (корж должен полностью пропечься)
10. достаньте из духовки, уберите пергамента с утяжелителем, у вас должна получится такая вот форма для пирога из теста
11. на дно этой формы вы кладете слой черники и засыпаете ее сахаром , сверху еще слой черники, последний слой сахаром не посыпаем - количество слоев зависит от высоты вашей формы (у меня форма 26 см в диаметре с высотой бортика 4,5 см), последний слой должен быть на 1-1,5 см ниже вашего бортика
12. смешиваем в миске сметану, яйцо, крахмал, 15 гр сахара и ванильный экстракт - заливаем всем этим чернику
13. оправляем в духовку разогретую до 200 °C и выпекайте 25 минут
14. перед подачей дать пирогу остыть полностью
вот и все!
по этому же рецепту можно приготовить наверное любой ягодный пирог - я пробовала малиновый, он немного хуже черничного, но в целом тоже очень хорош, с черной смородиной я точно готовить его не советую, но обязательно дам вам еще рецепт пирога с черной смородиной и белым шоколадом
Подобные рецепты:
- Хорошая кухня - перевернутый пирог с ревенем. Кулинарная книга рецептов. Салаты, выпечка.:
Sunday, 26 June 2016
Caponata. By Giorgio Locatelli.
- Caponata d’estate recipe - Telegraph By Giorgio Locatelli!
Serves 4
Summer caponata, made with aubergines, courgettes, celery, fennel, tomatoes, olives, sultanas and pine nuts, when all the vegetables are at their best, is the most famous, outside Sicily.
Often, some chunks of good bread are added, and then the dish is called 'pane a caponata’.
Ingredients
1 large aubergine
100g whole black olives in brine
50g pine nuts
400g country bread, cut into cubes of about 2cm (optional)
olive oil for frying
1 onion, cut into 2cm dice
2 celery stalks, cut into 2cm dice
1 tbsp tomato passata
1 tbsp caster sugar
5 tbsp good-quality red wine vinegar
vegetable oil for deep-frying
half fennel bulb, cut into 2cm dice
1 courgette, cut into 2cm dice
3 fresh plum tomatoes, cut into 2cm dice
a bunch of fresh basil
50g sultanas
about 100ml extra-virgin olive oil
Cut the aubergine into 2cm dice, sprinkle with salt and leave to drain in a colander for at least two hours.
Squeeze lightly to remove excess liquid.
Drain the olives and pat dry.
Then crush them lightly and take out the stones.
Heat the oven to 180C/gas mark 4.
Lay the pine nuts in a single layer on a baking tray and put into the oven for around eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep an eye on them so they don’t burn, and when they are golden, take them out and chop them.
Spread the cubes of bread (if using) on a separate baking tray and toast for five to 10 minutes, until golden.
Set the pine nuts and bread aside.
Heat a little olive oil in a pan.
Add the onion, celery and olives and cook until soft but not coloured, then add the tomato passata.
Mix the sugar and vinegar together in a cup and add to the pan.
Bring to the boil, then take off the heat and transfer the contents of the pan to a big bowl.
Heat about 4cm of vegetable oil in a deep pan, making sure it comes no higher than a third of the way up the pan. (If you have a thermometer, the temperature should be 180C, otherwise, to test if it is hot enough, sprinkle in a little flour or breadcrumbs; if the oil is ready, the flour will fry.)
Add the fennel and deep-fry for one to two minutes, until tender and golden.
Lift out and drain on kitchen paper.
Wait until the oil comes up to the right temperature again, then repeat with the aubergine, followed by the courgette.
Add all the deep-fried vegetables to the bowl containing the onion, celery and olives, together with the diced tomatoes.
Tear the basil leaves and add them to the bowl, along with the sultanas, pine nuts and the extra-virgin olive oil.
Season well, and mix together gently.
Cover the bowl with clingfilm while the vegetables are still warm and leave to infuse for at least two hours at room temperature.
Mix in the toasted bread, if using, and leave to infuse for another 20 minutes before serving.
Don’t put the bowl in the fridge, because it is during the process in which the vegetables steam a little under the clingfilm and then come down in temperature very slowly that 'the savoury merges into the sweet and the sweet into the savoury’.
Note:
In every house and in every restaurant you will find a different version and an opinion.
The truth is, it is made with whatever vegetables the people have, depending on the season, but the principle is always the same: the vegetables are fried, each one separately, to retain the integrity of each flavour, then combined in a sweet and sour sauce.
Serves 4
Summer caponata, made with aubergines, courgettes, celery, fennel, tomatoes, olives, sultanas and pine nuts, when all the vegetables are at their best, is the most famous, outside Sicily.
Often, some chunks of good bread are added, and then the dish is called 'pane a caponata’.
Ingredients
1 large aubergine
100g whole black olives in brine
50g pine nuts
400g country bread, cut into cubes of about 2cm (optional)
olive oil for frying
1 onion, cut into 2cm dice
2 celery stalks, cut into 2cm dice
1 tbsp tomato passata
1 tbsp caster sugar
5 tbsp good-quality red wine vinegar
vegetable oil for deep-frying
half fennel bulb, cut into 2cm dice
1 courgette, cut into 2cm dice
3 fresh plum tomatoes, cut into 2cm dice
a bunch of fresh basil
50g sultanas
about 100ml extra-virgin olive oil
Cut the aubergine into 2cm dice, sprinkle with salt and leave to drain in a colander for at least two hours.
Squeeze lightly to remove excess liquid.
Drain the olives and pat dry.
Then crush them lightly and take out the stones.
Heat the oven to 180C/gas mark 4.
Lay the pine nuts in a single layer on a baking tray and put into the oven for around eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep an eye on them so they don’t burn, and when they are golden, take them out and chop them.
Spread the cubes of bread (if using) on a separate baking tray and toast for five to 10 minutes, until golden.
Set the pine nuts and bread aside.
Heat a little olive oil in a pan.
Add the onion, celery and olives and cook until soft but not coloured, then add the tomato passata.
Mix the sugar and vinegar together in a cup and add to the pan.
Bring to the boil, then take off the heat and transfer the contents of the pan to a big bowl.
Heat about 4cm of vegetable oil in a deep pan, making sure it comes no higher than a third of the way up the pan. (If you have a thermometer, the temperature should be 180C, otherwise, to test if it is hot enough, sprinkle in a little flour or breadcrumbs; if the oil is ready, the flour will fry.)
Add the fennel and deep-fry for one to two minutes, until tender and golden.
Lift out and drain on kitchen paper.
Wait until the oil comes up to the right temperature again, then repeat with the aubergine, followed by the courgette.
Add all the deep-fried vegetables to the bowl containing the onion, celery and olives, together with the diced tomatoes.
Tear the basil leaves and add them to the bowl, along with the sultanas, pine nuts and the extra-virgin olive oil.
Season well, and mix together gently.
Cover the bowl with clingfilm while the vegetables are still warm and leave to infuse for at least two hours at room temperature.
Mix in the toasted bread, if using, and leave to infuse for another 20 minutes before serving.
Don’t put the bowl in the fridge, because it is during the process in which the vegetables steam a little under the clingfilm and then come down in temperature very slowly that 'the savoury merges into the sweet and the sweet into the savoury’.
Note:
In every house and in every restaurant you will find a different version and an opinion.
The truth is, it is made with whatever vegetables the people have, depending on the season, but the principle is always the same: the vegetables are fried, each one separately, to retain the integrity of each flavour, then combined in a sweet and sour sauce.
Caponata from 'River Cottage Veg' .
Caponata from 'River Cottage Veg' | Serious Eats
Hugh Fearnley-Whittingstall's version in River Cottage Veg calls for an ingredient I had never thought to include in my caponatas: chocolate.
Why I picked this recipe: Had to try this chocolate-laced version of my favorite summer spread.
What worked: The ingredient list may be long, but the balance of this caponata is on point.
What didn't: I thought the eggplant could have used a little more time frying.
I ended up needing to add a bit of water to the final simmering stew in order to give it more time on the stovetop.
Suggested tweaks: You could play with the ingredients here if you'd like, but keep in mind that the final dish is supposed to have a bright sweet-and-sour flavor.
Ingredients:
2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 inner celery stalks, thinly sliced
1 garlic clove, chopped
6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon finely grated dark chocolate (optional)
1/3 cup (50g) golden raisins
2 tablespoons capers, rinsed
2 ounces (60g) pitted green olives, sliced
A good handful of flat-leaf parsley or mint, chopped, to finish
Directions:
1. Put the eggplant cubes into a large colander and sprinkle with 2 teaspoons of salt.
Toss together and then leave to draw out the juices for about half an hour...let stand at least 2 hours.
Rinse the eggplant and pat/squeeze dry with a kitchen towel.
2. While the eggplant is salting, heat 1 tablespoon of the olive oil in a large saucepan over fairly low heat.
Add the onion, celery, and garlic and fry for about 10 minutes until tender and golden.
Add the tomatoes with their juice and simmer for 5 minutes to reduce a little.
3. Now add the balsamic vinegar; sugar; chocolate, if using; golden raisins; capers; and olives to the pan.
Simmer for another 5 to 10 minutes, stirring often, then turn off the heat.
4. In a large frying pan, heat the remaining 1 tablespoon of oil over medium-high heat.
OR: olive oil—about 1 cm deep—in a large pot until it reaches 190C, or a breadcrumb dropped in browns immediately.
Work in batches to avoid crowding the eggplant!
When hot, fry the eggplant cubes for about 5 minutes, stirring occasionally, until golden and tender.
Drain on kitchen paper.
Tip them into the tomato mixture.
5. Return to a simmer and cook for another 10 minutes, then remove from the heat, cover, and leave until completely cooled.
Taste and adjust the seasoning.
6. You can serve the caponata right away or leave it in the fridge or a very cool place for a day or two to allow the flavors to deepen even further; bring it to room temperature before serving.
Sprinkle with plenty of chopped parsley or mint just before serving.
Hugh Fearnley-Whittingstall's version in River Cottage Veg calls for an ingredient I had never thought to include in my caponatas: chocolate.
Why I picked this recipe: Had to try this chocolate-laced version of my favorite summer spread.
What worked: The ingredient list may be long, but the balance of this caponata is on point.
What didn't: I thought the eggplant could have used a little more time frying.
I ended up needing to add a bit of water to the final simmering stew in order to give it more time on the stovetop.
Suggested tweaks: You could play with the ingredients here if you'd like, but keep in mind that the final dish is supposed to have a bright sweet-and-sour flavor.
Ingredients:
2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 inner celery stalks, thinly sliced
1 garlic clove, chopped
6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon finely grated dark chocolate (optional)
1/3 cup (50g) golden raisins
2 tablespoons capers, rinsed
2 ounces (60g) pitted green olives, sliced
A good handful of flat-leaf parsley or mint, chopped, to finish
Directions:
1. Put the eggplant cubes into a large colander and sprinkle with 2 teaspoons of salt.
Toss together and then leave to draw out the juices for about half an hour...let stand at least 2 hours.
Rinse the eggplant and pat/squeeze dry with a kitchen towel.
2. While the eggplant is salting, heat 1 tablespoon of the olive oil in a large saucepan over fairly low heat.
Add the onion, celery, and garlic and fry for about 10 minutes until tender and golden.
Add the tomatoes with their juice and simmer for 5 minutes to reduce a little.
3. Now add the balsamic vinegar; sugar; chocolate, if using; golden raisins; capers; and olives to the pan.
Simmer for another 5 to 10 minutes, stirring often, then turn off the heat.
4. In a large frying pan, heat the remaining 1 tablespoon of oil over medium-high heat.
OR: olive oil—about 1 cm deep—in a large pot until it reaches 190C, or a breadcrumb dropped in browns immediately.
Work in batches to avoid crowding the eggplant!
When hot, fry the eggplant cubes for about 5 minutes, stirring occasionally, until golden and tender.
Drain on kitchen paper.
Tip them into the tomato mixture.
5. Return to a simmer and cook for another 10 minutes, then remove from the heat, cover, and leave until completely cooled.
Taste and adjust the seasoning.
6. You can serve the caponata right away or leave it in the fridge or a very cool place for a day or two to allow the flavors to deepen even further; bring it to room temperature before serving.
Sprinkle with plenty of chopped parsley or mint just before serving.
Saturday, 25 June 2016
Caponata. By Anna del Conte.
Eggplants in a Sweet-and-Sour Sauce.
Caponata, a Sicilian creation, appears in many different versions throughout the island.
The dish can be garnished with tiny boiled octopus, with a small lobster, with shrimp, or with bottarga (the dried roe of the mullet or tuna fish), a speciality of Sicily and Sardinia
Ingredients
Serves 4
700 gr eggplants
vegetable oil for frying
salt
the inner sticks of 1 celery head, coarse strings removed
7 tbsp olive oil
1 onion, very finely sliced
225 gr canned plum tomatoes, drained and chopped
freshly ground black pepper
1 tbsp sugar
6 tbsp white-wine vinegar
1 tbsp grated bittersweet chocolate (minimum 70% cocoa solids)
4 tbsp capers, preferably in salt, rinsed
One third cup large green olives, pitted and quartered
2 hard-boiled, free-range eggs
Method
Cut the eggplants into 1-2 cm cubes.
Heat 2-3 cm vegetable oil in a skillet.
When the oil is hot, add a layer of eggplants and fry until golden brown on all sides.
Drain on paper towels, sprinkling each batch lightly with salt; repeat until all the eggplants are cooked.
Wash and dry the celery and cut into pieces the same size as the eggplants.
Fry in the oil in which the eggplants were cooked until golden and crisp; drain on paper towels.
Pour the olive oil into a clean skillet and add the onion.
Saute gently for about 10 minutes until soft.
Add the tomatoes and cook, stirring frequently, over medium heat for about 15 minutes.
Season with salt and pepper.
While the sauce is cooking, heat the sugar and vinegar in a small saucepan.
Add the chocolate, capers, and olives and simmer the mixture until the chocolate melts.
Add to the tomato sauce and cook for 5 minutes longer.
Mix the eggplants and celery into the tomato sauce.
Stir and cook for 20 minutes so the flavours of the ingredients blend together.
Pour the caponata into a serving dish and leave to cool.
Before serving, cover the caponata with the hard-boiled eggs which have been passed through the smallest holes of a food mill, or pushed through a metal strainer.
Caponata is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95).
Caponata, a Sicilian creation, appears in many different versions throughout the island.
The dish can be garnished with tiny boiled octopus, with a small lobster, with shrimp, or with bottarga (the dried roe of the mullet or tuna fish), a speciality of Sicily and Sardinia
Ingredients
Serves 4
700 gr eggplants
vegetable oil for frying
salt
the inner sticks of 1 celery head, coarse strings removed
7 tbsp olive oil
1 onion, very finely sliced
225 gr canned plum tomatoes, drained and chopped
freshly ground black pepper
1 tbsp sugar
6 tbsp white-wine vinegar
1 tbsp grated bittersweet chocolate (minimum 70% cocoa solids)
4 tbsp capers, preferably in salt, rinsed
One third cup large green olives, pitted and quartered
2 hard-boiled, free-range eggs
Method
Cut the eggplants into 1-2 cm cubes.
Heat 2-3 cm vegetable oil in a skillet.
When the oil is hot, add a layer of eggplants and fry until golden brown on all sides.
Drain on paper towels, sprinkling each batch lightly with salt; repeat until all the eggplants are cooked.
Wash and dry the celery and cut into pieces the same size as the eggplants.
Fry in the oil in which the eggplants were cooked until golden and crisp; drain on paper towels.
Pour the olive oil into a clean skillet and add the onion.
Saute gently for about 10 minutes until soft.
Add the tomatoes and cook, stirring frequently, over medium heat for about 15 minutes.
Season with salt and pepper.
While the sauce is cooking, heat the sugar and vinegar in a small saucepan.
Add the chocolate, capers, and olives and simmer the mixture until the chocolate melts.
Add to the tomato sauce and cook for 5 minutes longer.
Mix the eggplants and celery into the tomato sauce.
Stir and cook for 20 minutes so the flavours of the ingredients blend together.
Pour the caponata into a serving dish and leave to cool.
Before serving, cover the caponata with the hard-boiled eggs which have been passed through the smallest holes of a food mill, or pushed through a metal strainer.
Caponata is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95).
Wednesday, 22 June 2016
Sunday, 19 June 2016
Azu.
Azu, the Tatar meat stew.
On one portion:
meat (beef or lamb) 150-160 g,
ghee - 15 g,
tomato-puree or skinless tomatoes, chopped - 16 g,
pickled or salted cucumbers, sliced - 60 g,
potato - 150 g,
onion - 35 g,
beef broth
salt, pepper, garlic.
Cut the beef into 1 cm slices first (across grain) and then into thick 'fingers' (ca 1x4 cm).
Heat the ghee in a heavy saucepan and brown the meat.
Slice the onions quarter - rings and fry it (ghee only!) to amber color and transparency.
Put in a pan the meat, onions, tomatoes, salt, pepper.
Stir and let simmer (on low heat) a few minutes.
Then add broth enough to barely cover the meat and simmer for 40 minutes on low heat (try meat - if insufficient soft - increase the time).
Meanwhile:
- cut a few cucumbers (I have 6 little) into strips.
Braise cucumbers in a small amount of broth for 10-15 minutes.
- cut the potatoes into cubes or matchstick and fry (ghee only!) until golden brown but semi-ready, raw inside.
So, it is time to add potatoes, cucumbers to the meat and stir gently.
Put on low heat and simmer until potatoes are cooked.
But it can be about an hour.
Cut the garlic, herbs tear by hands...sprinkle and serve - you’re done!
On one portion:
meat (beef or lamb) 150-160 g,
ghee - 15 g,
tomato-puree or skinless tomatoes, chopped - 16 g,
pickled or salted cucumbers, sliced - 60 g,
potato - 150 g,
onion - 35 g,
beef broth
salt, pepper, garlic.
Cut the beef into 1 cm slices first (across grain) and then into thick 'fingers' (ca 1x4 cm).
Heat the ghee in a heavy saucepan and brown the meat.
Slice the onions quarter - rings and fry it (ghee only!) to amber color and transparency.
Put in a pan the meat, onions, tomatoes, salt, pepper.
Stir and let simmer (on low heat) a few minutes.
Then add broth enough to barely cover the meat and simmer for 40 minutes on low heat (try meat - if insufficient soft - increase the time).
Meanwhile:
- cut a few cucumbers (I have 6 little) into strips.
Braise cucumbers in a small amount of broth for 10-15 minutes.
- cut the potatoes into cubes or matchstick and fry (ghee only!) until golden brown but semi-ready, raw inside.
So, it is time to add potatoes, cucumbers to the meat and stir gently.
Put on low heat and simmer until potatoes are cooked.
But it can be about an hour.
Cut the garlic, herbs tear by hands...sprinkle and serve - you’re done!
Lemon Verbena Scented Strawberry Peach Conserves.
Lemon Verbena Scented Strawberry Peach Conserves Recipe on Food52
Serves 800ml
2 cups frais de bois, Marie de bois, or other woodland strawberry
3/4 cup sugar
2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches
1 lemon, juiced
5 sprigs lemon verbena, six leaves set aside
In a large glass or ceramic bowl, hull the strawberries, leaving them whole.
Add the sugar, lemon verbena and lemon juice.
Macerate overnight in the refrigerator.
In a preserving pan or other deep pot that holds at least 4-5L, add the berries with the sugar, verbena and lemon juice.
Bring to a full rolling boil, then add the peach puree and bring back to a boil.
Stir constantly as the puree will want to stick and burn.
Bring the mixture up to 104°C. Stir. Stir. Stir.
Boil for 4 minutes at 104°C, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars.
Add two verbena leaves to each jar, and cover.
Serves 800ml
2 cups frais de bois, Marie de bois, or other woodland strawberry
3/4 cup sugar
2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches
1 lemon, juiced
5 sprigs lemon verbena, six leaves set aside
In a large glass or ceramic bowl, hull the strawberries, leaving them whole.
Add the sugar, lemon verbena and lemon juice.
Macerate overnight in the refrigerator.
In a preserving pan or other deep pot that holds at least 4-5L, add the berries with the sugar, verbena and lemon juice.
Bring to a full rolling boil, then add the peach puree and bring back to a boil.
Stir constantly as the puree will want to stick and burn.
Bring the mixture up to 104°C. Stir. Stir. Stir.
Boil for 4 minutes at 104°C, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars.
Add two verbena leaves to each jar, and cover.
Thursday, 16 June 2016
Съедобная жимолость.
Съедобная жимолость - Участок и сад - Статьи - FORUMHOUSE
Варенье
Ягоды моют, перебирают и опускают в кипящий сахарный сироп на 3-5 минут.
Предварительно готовят сахарный сироп из расчета на 1 кг ягод 1-1,2 кг сахара и 100-120 г воды.
После 3-5 минут выдержки на огне варенье оставляют на 6-8 часов и потом доваривают 20 минут на слабом огне.
Сырое варенье
Промытые ягоды обдают кипятком и протирают с сахаром в соотношении 1:2.
Затем массу подогревают до 60-70 °С, перемешивают и раскладывают в стеклянные банки.
Их герметически закрывают и хранят при температуре 0-5 °С.
Компот
Вымытые ягоды укладывают в стеклянные банки на 2/3, заливают кипящим сахарным сиропом, приготовленным из расчета 350-400 г сахара на 1 л воды.
Банки после пастеризации герметически закрывают.
Сок
Зрелые ягоды моют и пропускают через соковыжималку.
Массу процеживают.
Затем добавляют сахар из расчета 150-200 г на 1 л сока.
Хранят в прохладном месте в пастеризованных, герметически закрытых стеклянных банках.
Заморозка
Заготовки из жимолости на зиму: рецепты с сахаром нравятся не всем. В таком ситуации можно ягоды просто-напросто заморозить. Обязательно тщательно перебрать плоды, чтобы между ними не было веточек, листиков. Выложить на салфетку и просушить. Далее переложить в пакет, на два часа отправить в холодильник, затем переместить в морозилку на постоянное хранение.
- Как приготовить протертую жимолость ? —
- Жимолость – Заготовки из жимолости. Рецепты
Варенье
Ягоды моют, перебирают и опускают в кипящий сахарный сироп на 3-5 минут.
Предварительно готовят сахарный сироп из расчета на 1 кг ягод 1-1,2 кг сахара и 100-120 г воды.
После 3-5 минут выдержки на огне варенье оставляют на 6-8 часов и потом доваривают 20 минут на слабом огне.
Сырое варенье
Промытые ягоды обдают кипятком и протирают с сахаром в соотношении 1:2.
Затем массу подогревают до 60-70 °С, перемешивают и раскладывают в стеклянные банки.
Их герметически закрывают и хранят при температуре 0-5 °С.
Компот
Вымытые ягоды укладывают в стеклянные банки на 2/3, заливают кипящим сахарным сиропом, приготовленным из расчета 350-400 г сахара на 1 л воды.
Банки после пастеризации герметически закрывают.
Сок
Зрелые ягоды моют и пропускают через соковыжималку.
Массу процеживают.
Затем добавляют сахар из расчета 150-200 г на 1 л сока.
Хранят в прохладном месте в пастеризованных, герметически закрытых стеклянных банках.
Заморозка
Заготовки из жимолости на зиму: рецепты с сахаром нравятся не всем. В таком ситуации можно ягоды просто-напросто заморозить. Обязательно тщательно перебрать плоды, чтобы между ними не было веточек, листиков. Выложить на салфетку и просушить. Далее переложить в пакет, на два часа отправить в холодильник, затем переместить в морозилку на постоянное хранение.
- Как приготовить протертую жимолость ? —
- Жимолость – Заготовки из жимолости. Рецепты
Never-Fail Biscuits.
King Arthur Flour's Never-Fail Biscuits Recipe on Food52
Author Notes: How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee.
Extra genius points: The formula is so simple, you'll probably never need to look it up again.
Serve them with butter and jam.
Or honey.
Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes.
Or add herbs or bacon or cheese.
Adapted slightly from PJ Hamel of King Arthur Flour.
Makes 12 biscuits
170 grams (1 1/2 cups) self-rising flour
1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
170 grams (3/4 cup) heavy or whipping cream
Heat the oven to 230° C, with a rack in the top third of the oven.
Mix the flour and salt together (if using), then add the cream until smooth and batter-like.
If it's not coming together, you can use your hands to lightly knead and press it together in the bowl.
Scoop 1-ounce/2 Tablespoons balls of dough onto a parchment-lined baking sheet, leaving a couple of inches between them.
A tablespoon cookie scoop works well here.
Alternately, pat the dough 2cm thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)
Brush the tops of the biscuits with cream, milk, or water.
Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through.
Break one open to make sure they're done!
Serve warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature.
To keep them longer, store in the freezer.
Author Notes: How to turn 2 ingredients into perfect biscuits, in less time than it takes to drink your coffee.
Extra genius points: The formula is so simple, you'll probably never need to look it up again.
Serve them with butter and jam.
Or honey.
Or dress them like a Mainer, as Hamel recommends: Split them and dribble with cream before topping with berries and whipped cream (Are you counting? That's 3 creams!). Or embed a sugar cube doused in orange juice in each biscuit before baking, a Southern trick for a sweet, melty core that Hamel also likes.
Or add herbs or bacon or cheese.
Adapted slightly from PJ Hamel of King Arthur Flour.
Makes 12 biscuits
170 grams (1 1/2 cups) self-rising flour
1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
170 grams (3/4 cup) heavy or whipping cream
Heat the oven to 230° C, with a rack in the top third of the oven.
Mix the flour and salt together (if using), then add the cream until smooth and batter-like.
If it's not coming together, you can use your hands to lightly knead and press it together in the bowl.
Scoop 1-ounce/2 Tablespoons balls of dough onto a parchment-lined baking sheet, leaving a couple of inches between them.
A tablespoon cookie scoop works well here.
Alternately, pat the dough 2cm thick and cut biscuits with a cutter, if desired. (At this point the biscuits can be frozen and baked straight from the freezer.)
Brush the tops of the biscuits with cream, milk, or water.
Bake the biscuits 10 minutes or so, or until they are light golden brown on top and baked all the way through.
Break one open to make sure they're done!
Serve warm or at room temperature; to store, wrap well in plastic wrap and leave at room temperature.
To keep them longer, store in the freezer.
Wednesday, 15 June 2016
Bolognese pasta pie.
Bolognese pasta pie - pasta recipes - Good Housekeeping
Method
Preheat oven to 200°C (180°C fan) mark 6.
Bring a large pan of salted water to the boil for the spaghetti.
Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment.
Set aside.
Heat oil in a large frying pan and brown mince all over.
Mix in pasta sauce, check seasoning and set aside to cool for 10min.
Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente.
Drain and leave to cool for 5min.
Return to pan and stir in half the Parmesan and two of the eggs.
Spread half the spaghetti over base of prepared tin in an even layer.
With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince.
Option: Spread the fresh mozzarella (or ricotta) over the spaghetti. Or Layer sliced mushrooms.
Stir remaining egg and most of basil into mince mixture.
Spoon into well in pasta.
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese.
Cover tin with foil and cook in oven for 15min.
Remove foil and cook for a further 20-25min until lightly golden.
Transfer to a serving plate or board.
Scatter over remaining basil and serve pie in slices.
You'll love...
Method
Preheat oven to 200°C (180°C fan) mark 6.
Bring a large pan of salted water to the boil for the spaghetti.
Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment.
Set aside.
Heat oil in a large frying pan and brown mince all over.
Mix in pasta sauce, check seasoning and set aside to cool for 10min.
Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente.
Drain and leave to cool for 5min.
Return to pan and stir in half the Parmesan and two of the eggs.
Spread half the spaghetti over base of prepared tin in an even layer.
With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince.
Option: Spread the fresh mozzarella (or ricotta) over the spaghetti. Or Layer sliced mushrooms.
Stir remaining egg and most of basil into mince mixture.
Spoon into well in pasta.
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese.
Cover tin with foil and cook in oven for 15min.
Remove foil and cook for a further 20-25min until lightly golden.
Transfer to a serving plate or board.
Scatter over remaining basil and serve pie in slices.
You'll love...
Tuesday, 14 June 2016
Варенье из клубники.
водка 500 мл
сахар 450 г
клубника 500 г
Клубнику промыть, высушить, очистить от хвостиков.
Залить клубнику водкой, закрыть крышкой, оставить на 12 ч.
Ягоды уменьшатся в размере, как будто водка слегка «прижгла» их.
Затем водку слить.
Вы получите душистый красивый напиток на выходе!
Клубнику засыпать сахаром, оставить на ночь, чтобы ягоды дали сок.
Варить варенье в три приема.
Кипятим варенье 5 мин, снимаем пену (ее немного совсем).
Даем полностью остыть.
И так три раза.
Банки стерилизуем.
Когда в третий раз проварим варенье, выключаем газ, даем 15 мин. постоять.
Раскладываем в стерильные теплые банки, герметично закрываем.
Рецепты клубничного варенья
- Свежая клубника с сахаром (заготовка на зиму) | Кулинарные рецепты от «Едим дома!»
- Клубнично-персиковый конфитюр | Кулинарные рецепты от «Едим дома!»
- Клубника в собственном соку | Кулинарные рецепты от «Едим дома!»
- В чашу блендера кладем землянику и сахар.
У меня пропорции получились чуть больше чем 2 к 1, то есть на 400 гр. земляники ушло около 300 гр. сахара.
Пробиваете в блендере.
Консистенцию выбирайте сами и разливаете по банкам.
Замечательно хранится в холодильнике вплоть до нового урожая земляники.
- Я сначала мою клубнику,отрываю хвостики, складываю на пластиковый поддон и в морозилку,когда она там подморозится, можно переложить в пакет и опять хранить в морозилке.
Просто таким образом клубника будет каждая ягодка в отдельности.
- Банки закрывай простой проутюженной бумагой, а сверху резинкой.
- храню варенье в холодильнике.
На один кг ягод - 300-400 гр сахара.
сахар 450 г
клубника 500 г
Клубнику промыть, высушить, очистить от хвостиков.
Залить клубнику водкой, закрыть крышкой, оставить на 12 ч.
Ягоды уменьшатся в размере, как будто водка слегка «прижгла» их.
Затем водку слить.
Вы получите душистый красивый напиток на выходе!
Клубнику засыпать сахаром, оставить на ночь, чтобы ягоды дали сок.
Варить варенье в три приема.
Кипятим варенье 5 мин, снимаем пену (ее немного совсем).
Даем полностью остыть.
И так три раза.
Банки стерилизуем.
Когда в третий раз проварим варенье, выключаем газ, даем 15 мин. постоять.
Раскладываем в стерильные теплые банки, герметично закрываем.
Рецепты клубничного варенья
- Свежая клубника с сахаром (заготовка на зиму) | Кулинарные рецепты от «Едим дома!»
- Клубнично-персиковый конфитюр | Кулинарные рецепты от «Едим дома!»
- Клубника в собственном соку | Кулинарные рецепты от «Едим дома!»
- В чашу блендера кладем землянику и сахар.
У меня пропорции получились чуть больше чем 2 к 1, то есть на 400 гр. земляники ушло около 300 гр. сахара.
Пробиваете в блендере.
Консистенцию выбирайте сами и разливаете по банкам.
Замечательно хранится в холодильнике вплоть до нового урожая земляники.
- Я сначала мою клубнику,отрываю хвостики, складываю на пластиковый поддон и в морозилку,когда она там подморозится, можно переложить в пакет и опять хранить в морозилке.
Просто таким образом клубника будет каждая ягодка в отдельности.
- Банки закрывай простой проутюженной бумагой, а сверху резинкой.
- храню варенье в холодильнике.
На один кг ягод - 300-400 гр сахара.
Варенье клубничное.
Взять среднего размера клубнику, вымыть и засыпать сахаром 1:1.
Оставить на ночь, пока не пустит сок, затем вынуть ягоды в отдельную посуду и довести до кипения полученный сироп.
Когда сахар полностью растворился и сироп закипел, опустить ягоды в сироп и выключить.
Оставить в покое до полного остывания, даже дольше.
И повторить так еще пару раз.
Возможно будет потрачено 2-3дня,(оно же не требует внимания, стоит себе и становится вкуснее) зато ягоды напитаются сиропом, не разползуться а сироп получится прозрачный и вкусный! вот и весь секрет!
- клубнику нужно вынимать каждый раз!
Оставить на ночь, пока не пустит сок, затем вынуть ягоды в отдельную посуду и довести до кипения полученный сироп.
Когда сахар полностью растворился и сироп закипел, опустить ягоды в сироп и выключить.
Оставить в покое до полного остывания, даже дольше.
И повторить так еще пару раз.
Возможно будет потрачено 2-3дня,(оно же не требует внимания, стоит себе и становится вкуснее) зато ягоды напитаются сиропом, не разползуться а сироп получится прозрачный и вкусный! вот и весь секрет!
- клубнику нужно вынимать каждый раз!
Sunday, 12 June 2016
Азу.
Азу! Как много в этом слове...: zmoj
700 г - говядина (можно и из баранины),
80 г - томаты без кожи, нарубленные,
70 г - солёные огурцы собственноручно выращенные и засоленные,
бульон говяжий, довольно крепкий,
60 г - масло топлёное
140 г - лук,
600 г - картофель, средних - 6 штук
чеснок
Нарезать мясо на брусочки размером примерно 2х4 см, а толщиной 1-1,5 см
Разогрейте до высокой температуры масло в толсто-донной кастрюле и обжарьте мясо со всех сторон до коричневой корочки.
Не жарьте сразу всё мясо, кладите небольшими порциями, чтобы оно обжаривалось, а не тушилось.
Нарежьте лук четверть - кольцами и обжарьте его(масло! - только топлёное) до янтарного цвета и прозрачности.
Сложите в кастрюлю мясо, лук, залейте томатами, посолите (чуть! - помните о соленых огурцах!) - поперчите и потомите эту смесь недолго.
Потом залейте всё это бульоном и тушите 40 минут на тихом огне (пробуйте мясо, если недостаточно мягкое - увеличьте время)
Возьмите несколько огурцов (я взял 6 - но у меня маленькие, если брать бочковые, что неплохо совсем, то может быть и поменьше пойдёт), очистите их от кожи и порежьте на полоски.
Потушите огурцы в небольшом количестве бульона минут 10-15.
Порежьте кубиками картошку и тоже обжарьте (масло топлёное!) до золотистой корочки, но вытащите её готовой только наполовину (т.е. с сырцой внутри).
Настало время добавить в мясо картошку и огурцы и всё перемешать.
Поставьте на тихий огонь и забудьте держите до полной готовности картошки. Но можно и дольше - около часа.
Порежьте чеснок, порвите руками зелень!
700 г - говядина (можно и из баранины),
80 г - томаты без кожи, нарубленные,
70 г - солёные огурцы собственноручно выращенные и засоленные,
бульон говяжий, довольно крепкий,
60 г - масло топлёное
140 г - лук,
600 г - картофель, средних - 6 штук
чеснок
Нарезать мясо на брусочки размером примерно 2х4 см, а толщиной 1-1,5 см
Разогрейте до высокой температуры масло в толсто-донной кастрюле и обжарьте мясо со всех сторон до коричневой корочки.
Не жарьте сразу всё мясо, кладите небольшими порциями, чтобы оно обжаривалось, а не тушилось.
Нарежьте лук четверть - кольцами и обжарьте его(масло! - только топлёное) до янтарного цвета и прозрачности.
Сложите в кастрюлю мясо, лук, залейте томатами, посолите (чуть! - помните о соленых огурцах!) - поперчите и потомите эту смесь недолго.
Потом залейте всё это бульоном и тушите 40 минут на тихом огне (пробуйте мясо, если недостаточно мягкое - увеличьте время)
Возьмите несколько огурцов (я взял 6 - но у меня маленькие, если брать бочковые, что неплохо совсем, то может быть и поменьше пойдёт), очистите их от кожи и порежьте на полоски.
Потушите огурцы в небольшом количестве бульона минут 10-15.
Порежьте кубиками картошку и тоже обжарьте (масло топлёное!) до золотистой корочки, но вытащите её готовой только наполовину (т.е. с сырцой внутри).
Настало время добавить в мясо картошку и огурцы и всё перемешать.
Поставьте на тихий огонь и забудьте держите до полной готовности картошки. Но можно и дольше - около часа.
Порежьте чеснок, порвите руками зелень!
How to cook perfect beef stew.
How to cook perfect beef stew | Life and style | The Guardian
A word of warning
Lots of stew recipes call for very gentle cooking – but beware, they still need to simmer.
As the New York Times food writer, and general food science genius, Harold McGee explains in his book The Curious Cook,
- "strands of beef collagen don't even begin to unravel until the temperature exceeds 140F (60C), and they don't dissolve into gelatin in any appreciable quantity below 180F (82C)"
– so all that those chewy bits will stay just that unless you keep the stew relatively hot.
A hearty stew should be a simple affair – beefy, savoury, and crowned with a ring of fluffy dumplings. No garlic required.
Perfect beef stew:
Serves 4 – 6
800g shin of beef
2 tbsp flour, seasoned with salt and pepper
Beef dripping, butter or oil
2 onions, sliced
300ml beef stock
300ml stout
1 bay leaf
3 sprigs of thyme
2 carrots, peeled and cut into chunky slices
2 small turnips, peeled and cut into chunks
For the dumplings:
100g plain flour
1 tsp baking powder
50g suet
Small bunch of chives and parsley, finely chopped
1. Trim the beef of its outer sinew and cut into large chunks. Toss with the seasoned flour to coat. Heat a heavy-bottomed casserole or pan on a medium flame and add a knob of dripping or butter, or a couple of tablespoons of oil. Brown the meat in batches, adding more fat if necessary – be careful not to overcrowd the pan, or it will boil in its own juices – then transfer to a bowl. Scrape the bottom of the pan regularly to prevent any residue from burning.
2. Once all the meat is browned, add some more fat to the pan and cook the onions until soft and slightly browned. Add them to the beef and then pour in a little stock and scrape the bottom of the pan to deglaze it. Add the beef and onions, the rest of the stock and the stout, season, and add the herbs. Bring to the boil, then partially cover, turn down the heat, and simmer gently for two hours.
3. Add the carrots and turnips, and simmer for about another hour, until the meat is tender enough to cut with a spoon. Leave to cool, overnight if possible, and then lift the solidified fat off the top and bring to a simmer.
4. Meanwhile, make the dumplings by sifting the flour into a bowl and adding the rest of the ingredients and just enough cold water to bring it together into a dough. Roll it into 6 dumplings and add these to the stew. Partially cover and simmer for 25 minutes, then check the seasoning of the gravy, and serve with steamed greens.
Is there anything to touch stew and dumplings for sheer nostalgic cockle-warming, and can the British version hold its head high in the face of international competition? If not – seriously, what's better?
A word of warning
Lots of stew recipes call for very gentle cooking – but beware, they still need to simmer.
As the New York Times food writer, and general food science genius, Harold McGee explains in his book The Curious Cook,
- "strands of beef collagen don't even begin to unravel until the temperature exceeds 140F (60C), and they don't dissolve into gelatin in any appreciable quantity below 180F (82C)"
– so all that those chewy bits will stay just that unless you keep the stew relatively hot.
A hearty stew should be a simple affair – beefy, savoury, and crowned with a ring of fluffy dumplings. No garlic required.
Perfect beef stew:
Serves 4 – 6
800g shin of beef
2 tbsp flour, seasoned with salt and pepper
Beef dripping, butter or oil
2 onions, sliced
300ml beef stock
300ml stout
1 bay leaf
3 sprigs of thyme
2 carrots, peeled and cut into chunky slices
2 small turnips, peeled and cut into chunks
For the dumplings:
100g plain flour
1 tsp baking powder
50g suet
Small bunch of chives and parsley, finely chopped
1. Trim the beef of its outer sinew and cut into large chunks. Toss with the seasoned flour to coat. Heat a heavy-bottomed casserole or pan on a medium flame and add a knob of dripping or butter, or a couple of tablespoons of oil. Brown the meat in batches, adding more fat if necessary – be careful not to overcrowd the pan, or it will boil in its own juices – then transfer to a bowl. Scrape the bottom of the pan regularly to prevent any residue from burning.
2. Once all the meat is browned, add some more fat to the pan and cook the onions until soft and slightly browned. Add them to the beef and then pour in a little stock and scrape the bottom of the pan to deglaze it. Add the beef and onions, the rest of the stock and the stout, season, and add the herbs. Bring to the boil, then partially cover, turn down the heat, and simmer gently for two hours.
3. Add the carrots and turnips, and simmer for about another hour, until the meat is tender enough to cut with a spoon. Leave to cool, overnight if possible, and then lift the solidified fat off the top and bring to a simmer.
4. Meanwhile, make the dumplings by sifting the flour into a bowl and adding the rest of the ingredients and just enough cold water to bring it together into a dough. Roll it into 6 dumplings and add these to the stew. Partially cover and simmer for 25 minutes, then check the seasoning of the gravy, and serve with steamed greens.
Is there anything to touch stew and dumplings for sheer nostalgic cockle-warming, and can the British version hold its head high in the face of international competition? If not – seriously, what's better?
Pasta and Broccoli.
Double take: a twice-cooked broccoli recipe direct from Rome | Life and style | The Guardian
From Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy.
- Winner of the André Simon Food Book Award 2015.
'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...'
Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. FIVE QUARTERS charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.
Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen.
A much-loved dish in Rome, pasta e broccoli is often made with broccolo Romanesco (Romanesco cauliflower), a curiously beautiful, lime-green vegetable with intricate clusters of closely packed florets.
Cooked Romanesco has the texture and feel of good, creamy cauliflower but the taste of broccoli.
Romanesco is best, but I have also made successful versions of pasta e broccoli with ordinary broccoli, purple-sprouting broccoli and cauliflower.
Broccolo Romanesco and Potato Masher.
Serves 4
Ingredients
1 large head Romanesco cauliflower, or broccoli
Salt, to taste
2 cloves garlic
1 small, red fresh, or dried, chili
6 Tbsp. olive oil
14 ounces short pasta, such as penne or rigatoni
1/3 cup grated pecorino or Parmesan, plus extra to serve
Directions
Pull away the tough outer leaves, cut away the hard stem and break the Romanesco, or broccoli, into small florets.
Bring a large pot of water to a fast boil, add salt and stir; then add the florets.
Cook for 6 to 8 minutes, or until tender, which will depend on how fresh the Romanesco is.
Use a slotted spoon to lift the florets into a colander.
Meanwhile, peel and gently crush the garlic with the back of a knife and chop the chili.
Heat the olive oil in a large frying pan, add the garlic and chili and cook gently, until the garlic is lightly golden and fragrant.
Do not allow the garlic to brown, or it will be ruinously bitter.
Remove the garlic.
Bring the same water you cooked the Romanesco in back to a fast boil and add the pasta.
While the pasta is cooking, add the Romanesco to the frying pan and stir so that each floret is glistening.
Add salt, stir again and mash the florets gently with the back of a wooden spoon (or Potato Masher) so they break up.
Either drain the pasta, saving some of the cooking water, and tip it into the Romanesco pan; or, better still, use a slotted spoon to lift the pasta into it.
Throw over the Parmesan or pecorino and stir vigorously so that the pasta mixes with the Romanesco.
Serve straight from the pan or with sausages, piled on garlic-rubbed toast or topped with a fried egg.
From Five Quarters: Recipes and Notes from a Kitchen in Rome by Rachel Roddy.
- Winner of the André Simon Food Book Award 2015.
'Of course I thought Rome was glorious, but I didn't want to stay. A month, three at most, then I'd take a train back to Sicily to finish the clockwise journey I'd interrupted, before moving even further southwards...'
Instead, captivated by the exhilarating life of Testaccio, the wedge-shaped quarter of Rome that centres round the old slaughterhouse and the bustling food market, Rachel decided to rent a flat and live there. Thus began an Italian adventure that's turned into a brand new life. FIVE QUARTERS charts a year in Rachel's small kitchen, shopping, cooking, eating and writing, capturing a uniquely domestic picture of life in this vibrant, charismatic city.
Combining Rachel's love of Italian food and cooking with a strong nostalgia for home and memories of growing up in England, this is a cookbook to read in bed as well as to use in the kitchen.
A much-loved dish in Rome, pasta e broccoli is often made with broccolo Romanesco (Romanesco cauliflower), a curiously beautiful, lime-green vegetable with intricate clusters of closely packed florets.
Cooked Romanesco has the texture and feel of good, creamy cauliflower but the taste of broccoli.
Romanesco is best, but I have also made successful versions of pasta e broccoli with ordinary broccoli, purple-sprouting broccoli and cauliflower.
Broccolo Romanesco and Potato Masher.
Serves 4
Ingredients
1 large head Romanesco cauliflower, or broccoli
Salt, to taste
2 cloves garlic
1 small, red fresh, or dried, chili
6 Tbsp. olive oil
14 ounces short pasta, such as penne or rigatoni
1/3 cup grated pecorino or Parmesan, plus extra to serve
Directions
Pull away the tough outer leaves, cut away the hard stem and break the Romanesco, or broccoli, into small florets.
Bring a large pot of water to a fast boil, add salt and stir; then add the florets.
Cook for 6 to 8 minutes, or until tender, which will depend on how fresh the Romanesco is.
Use a slotted spoon to lift the florets into a colander.
Meanwhile, peel and gently crush the garlic with the back of a knife and chop the chili.
Heat the olive oil in a large frying pan, add the garlic and chili and cook gently, until the garlic is lightly golden and fragrant.
Do not allow the garlic to brown, or it will be ruinously bitter.
Remove the garlic.
Bring the same water you cooked the Romanesco in back to a fast boil and add the pasta.
While the pasta is cooking, add the Romanesco to the frying pan and stir so that each floret is glistening.
Add salt, stir again and mash the florets gently with the back of a wooden spoon (or Potato Masher) so they break up.
Either drain the pasta, saving some of the cooking water, and tip it into the Romanesco pan; or, better still, use a slotted spoon to lift the pasta into it.
Throw over the Parmesan or pecorino and stir vigorously so that the pasta mixes with the Romanesco.
Serve straight from the pan or with sausages, piled on garlic-rubbed toast or topped with a fried egg.
Monday, 6 June 2016
French Toast.
Frittata and French Toast: Two Easy, Delicious Brunch Recipes - Vogue
French toast
Brioche is best for French toast (or challah or pain de mie or any other soft, buttery bread).
Mix two or three beaten eggs and a tablespoon of sugar with a cup of milk to make enough batter for about six thick slices of bread (multiply that as needed).
Season the batter how you like: a pinch of salt, a sprinkle of cinnamon or nutmeg, and a dash of vanilla is always a safe bet.
A couple tablespoons of bourbon or rum is nice, too (I’ve flavored it just with booze at a scantily stocked vacation house).
See? It’s been less than 10 minutes and you have batter.
There are two secrets to perfect French toast:
- dredging it in flour and using a startling amount of butter.
Start warming a big skillet on the stove over medium heat, and melt enough butter so that there’s a good 1/4 inch in the pan—more if you dare.
Sprinkle a handful of flour on a plate.
Soak each slice of bread in the batter for a few minutes (once you get going you’ll soak a few while you fry a few), dip each side in the flour and shake of the excess, then fry it in the butter.
Cook each side until it’s rich golden brown (what the Japanese call fox color), adjusting the heat as needed to keep the butter from burning.
Repeat, adding a little fresh butter for each slice, until you’ve made enough French toast.
You can send out the slices one at a time, or keep them warm in the oven on its lowest setting and serve them all at once on a platter.
A lavish scattering of fresh berries and a little pitcher of warm maple syrup, and you’ve got a brunch worth waiting hours for, except you didn’t have to.
Now sit back and sip bottomless mimosas—on the house.
French toast
Brioche is best for French toast (or challah or pain de mie or any other soft, buttery bread).
Mix two or three beaten eggs and a tablespoon of sugar with a cup of milk to make enough batter for about six thick slices of bread (multiply that as needed).
Season the batter how you like: a pinch of salt, a sprinkle of cinnamon or nutmeg, and a dash of vanilla is always a safe bet.
A couple tablespoons of bourbon or rum is nice, too (I’ve flavored it just with booze at a scantily stocked vacation house).
See? It’s been less than 10 minutes and you have batter.
There are two secrets to perfect French toast:
- dredging it in flour and using a startling amount of butter.
Start warming a big skillet on the stove over medium heat, and melt enough butter so that there’s a good 1/4 inch in the pan—more if you dare.
Sprinkle a handful of flour on a plate.
Soak each slice of bread in the batter for a few minutes (once you get going you’ll soak a few while you fry a few), dip each side in the flour and shake of the excess, then fry it in the butter.
Cook each side until it’s rich golden brown (what the Japanese call fox color), adjusting the heat as needed to keep the butter from burning.
Repeat, adding a little fresh butter for each slice, until you’ve made enough French toast.
You can send out the slices one at a time, or keep them warm in the oven on its lowest setting and serve them all at once on a platter.
A lavish scattering of fresh berries and a little pitcher of warm maple syrup, and you’ve got a brunch worth waiting hours for, except you didn’t have to.
Now sit back and sip bottomless mimosas—on the house.
Rhubarb – The Daily Spud
Last Of The Summer Rhubarb – The Daily Spud
Recipe for rhubarb ketchup from Pam Corbin’s lovely book Preserves: River Cottage Handbook No.2.
Fortunately, I don’t think the result suffered. In fact, having opened the first batch after 3 weeks, I feel a distinct urge to make more so that I can eat it with Indian-style curries, mix with yoghurt for a tangy dip or just dollop onto the nearest plate of chips.
A word of warning: Do watch out for splashes as the ketchup simmers. My mixture was very thick and given to dangerous little eruptions, so it was important to keep it covered while simmering and to remove from the heat before checking progress.
You’ll need:
1 kg rhubarb, chopped into approx. 2cm lengths
125g red onion, roughly chopped
2 large cloves garlic, peeled
150ml cider vinegar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
0.5 tsp cayenne pepper
150g demerara sugar
I could certainly imagine adding some apples to this. If it were the right season for apples, that is.
You’ll also need:
Baking trays for roasting the vegetables.
A blender or food processor for blending the ketchup.
Jars, wax seals and preferably non-metallic lids for approx. 600ml worth of ketchup (or more if you like a thinner consistency).
The steps:
Preheat your oven to 150C.
Spread the rhubarb in a single layer on one or more baking trays, preferably lined with parchment paper.
Spread the onion and garlic on a separate tray.
Roast until the rhubarb, onion and garlic are completely soft and the onion is a little charred around the edges.
Depending on your oven and on the thickness of the rhubarb stems, this may take from 20 to 40 minutes or so, so check periodically.
While the vegetables are roasting, wash your jars in hot soapy water, rinse thoroughly, and sterilise by boiling in water for 10 minutes and (once the vegetables are out of the oven), reduce the oven temperature to 140C and keep the jars there until ready to fill with ketchup.
Using a food processor or blender, blend together the roasted rhubarb, onion and garlic with the cider vinegar, salt, cumin, coriander, ginger, cayenne and approx 400ml water.
The mixture will be thick and pulpy.
Place a large, non-reactive saucepan (aluminium, stainless steel or enamelled) over a medium heat.
Add the blended rhubarb mixture and the sugar to the saucepan and stir to mix.
If you want a thinner consistency for your ketchup, you can add a little more water if you like.
Bring the mixture to the boil, then reduce the heat and simmer, covered, for 25 to 35 minutes.
The mixture will reduce a little and darken.
Carefully pour the ketchup into your hot, sterilised jars, to within 3mm of the tops.
Seal with a wax disc and cover with lids which have been dipped in boiling water.
Leave in a cool, dark place for 2 weeks or more before using.
The results:
600ml of thick, tasty ketchup.
OR: - How to make rhubarb ketchup – recipe | Life and style | The Guardian
Recipe for rhubarb ketchup from Pam Corbin’s lovely book Preserves: River Cottage Handbook No.2.
Fortunately, I don’t think the result suffered. In fact, having opened the first batch after 3 weeks, I feel a distinct urge to make more so that I can eat it with Indian-style curries, mix with yoghurt for a tangy dip or just dollop onto the nearest plate of chips.
A word of warning: Do watch out for splashes as the ketchup simmers. My mixture was very thick and given to dangerous little eruptions, so it was important to keep it covered while simmering and to remove from the heat before checking progress.
You’ll need:
1 kg rhubarb, chopped into approx. 2cm lengths
125g red onion, roughly chopped
2 large cloves garlic, peeled
150ml cider vinegar
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
0.5 tsp cayenne pepper
150g demerara sugar
I could certainly imagine adding some apples to this. If it were the right season for apples, that is.
You’ll also need:
Baking trays for roasting the vegetables.
A blender or food processor for blending the ketchup.
Jars, wax seals and preferably non-metallic lids for approx. 600ml worth of ketchup (or more if you like a thinner consistency).
The steps:
Preheat your oven to 150C.
Spread the rhubarb in a single layer on one or more baking trays, preferably lined with parchment paper.
Spread the onion and garlic on a separate tray.
Roast until the rhubarb, onion and garlic are completely soft and the onion is a little charred around the edges.
Depending on your oven and on the thickness of the rhubarb stems, this may take from 20 to 40 minutes or so, so check periodically.
While the vegetables are roasting, wash your jars in hot soapy water, rinse thoroughly, and sterilise by boiling in water for 10 minutes and (once the vegetables are out of the oven), reduce the oven temperature to 140C and keep the jars there until ready to fill with ketchup.
Using a food processor or blender, blend together the roasted rhubarb, onion and garlic with the cider vinegar, salt, cumin, coriander, ginger, cayenne and approx 400ml water.
The mixture will be thick and pulpy.
Place a large, non-reactive saucepan (aluminium, stainless steel or enamelled) over a medium heat.
Add the blended rhubarb mixture and the sugar to the saucepan and stir to mix.
If you want a thinner consistency for your ketchup, you can add a little more water if you like.
Bring the mixture to the boil, then reduce the heat and simmer, covered, for 25 to 35 minutes.
The mixture will reduce a little and darken.
Carefully pour the ketchup into your hot, sterilised jars, to within 3mm of the tops.
Seal with a wax disc and cover with lids which have been dipped in boiling water.
Leave in a cool, dark place for 2 weeks or more before using.
The results:
600ml of thick, tasty ketchup.
OR: - How to make rhubarb ketchup – recipe | Life and style | The Guardian
Simplest Stovetop Rhubarb Compote.
Simplest Stovetop Rhubarb Compote Recipe on Food52
My very favorite (A favourite or favorite-American English) thing to stir into a morning bowl of plain yogurt, less sweet and softer than my second favorite, jam.
You could also serve it with shortcakes and whipped cream, as a sauce for ice cream, spooned into pavlova, slathered on pancakes or waffles or French toast, or – my friend Matthew’s idea – on top of a toasted English muffin spread with mascarpone.
In general, I like it icy cold from the fridge, though June prefers it warm from the saucepan.
Any way, you win.
Makes about 2 cups
455 grams rhubarb, trimmed and cut into roughly 1-2 cm chunks
1/2 to 3/4cups (100 to 150 grams) sugar
2 tablespoons (28 grams) salted butter (or use unsalted and add a pinch of salt)
2 tablespoons orange liqueur, like Cointreau or Grand Marnier
In a medium bowl, mix the rhubarb with the sugar.
In a heavy medium saucepan over medium heat, melt the butter.
When the butter has melted, add the rhubarb and sugar mixture and the orange liqueur.
Allow to cook, undisturbed, for 2 minutes.
Then gently stir and continue to cook, stirring occasionally, until the rhubarb is tender and beginning to fall apart and its juices are thick, 10 to 15 minutes.
Store in an airtight container in the refrigerator for up to 1 week.
Notes:
* I set a timer last time I made it, just for you, and it took 13 minutes and 17 seconds until the desired texture and thickness was reached. This time will depend on the size of your rhubarb pieces, the particular heat of "medium" on your stove, etc, etc, etc. So use your intuition.
* Many of the cubes will break down from cooking, but some of the larger ones will remain as little tender lumps, offering bursts of tart rhubarb flavor in the mouth, and a pleasant texture on the tongue. If you like, you can break all the rhubarb apart with aggressive stirring, using the spoon to break the rhubarb up. You might even puree it and pass it through a sieve if you are looking for a smooth compote. But the less you stir, the more chunks you will leave intact.
- You win | Orangette
- Phat Duck in The Pastry Department: The Softer Side of Rhubarb
My very favorite (A favourite or favorite-American English) thing to stir into a morning bowl of plain yogurt, less sweet and softer than my second favorite, jam.
You could also serve it with shortcakes and whipped cream, as a sauce for ice cream, spooned into pavlova, slathered on pancakes or waffles or French toast, or – my friend Matthew’s idea – on top of a toasted English muffin spread with mascarpone.
In general, I like it icy cold from the fridge, though June prefers it warm from the saucepan.
Any way, you win.
Makes about 2 cups
455 grams rhubarb, trimmed and cut into roughly 1-2 cm chunks
1/2 to 3/4cups (100 to 150 grams) sugar
2 tablespoons (28 grams) salted butter (or use unsalted and add a pinch of salt)
2 tablespoons orange liqueur, like Cointreau or Grand Marnier
In a medium bowl, mix the rhubarb with the sugar.
In a heavy medium saucepan over medium heat, melt the butter.
When the butter has melted, add the rhubarb and sugar mixture and the orange liqueur.
Allow to cook, undisturbed, for 2 minutes.
Then gently stir and continue to cook, stirring occasionally, until the rhubarb is tender and beginning to fall apart and its juices are thick, 10 to 15 minutes.
Store in an airtight container in the refrigerator for up to 1 week.
Notes:
* I set a timer last time I made it, just for you, and it took 13 minutes and 17 seconds until the desired texture and thickness was reached. This time will depend on the size of your rhubarb pieces, the particular heat of "medium" on your stove, etc, etc, etc. So use your intuition.
* Many of the cubes will break down from cooking, but some of the larger ones will remain as little tender lumps, offering bursts of tart rhubarb flavor in the mouth, and a pleasant texture on the tongue. If you like, you can break all the rhubarb apart with aggressive stirring, using the spoon to break the rhubarb up. You might even puree it and pass it through a sieve if you are looking for a smooth compote. But the less you stir, the more chunks you will leave intact.
- You win | Orangette
- Phat Duck in The Pastry Department: The Softer Side of Rhubarb
Sunday, 5 June 2016
Pickled Strawberry Jam.
Pickled Strawberry Jam Recipe on Food52
Makes 3 cups
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 pieces coriander seeds
1 piece cardamom pod
In a bowl, whisk the sugar, pectin, and salt to combine.
If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve.
Otherwise, leave them whole, or cut large ones into quarters.
In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander, and cardamom.
Bring to a boil over medium heat, and immediately remove from heat.
Remove and discard the coriander seeds and cardamom.
Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first.
Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil.
Continue to boil, stirring constantly, until thickened, about 3 minutes.
Pour the jam into a heat-proof bowl and let cool completely.
Store it, covered, in the refrigerator.
The jam can also be frozen for up to six months.
Makes 3 cups
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 pieces coriander seeds
1 piece cardamom pod
In a bowl, whisk the sugar, pectin, and salt to combine.
If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve.
Otherwise, leave them whole, or cut large ones into quarters.
In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander, and cardamom.
Bring to a boil over medium heat, and immediately remove from heat.
Remove and discard the coriander seeds and cardamom.
Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first.
Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil.
Continue to boil, stirring constantly, until thickened, about 3 minutes.
Pour the jam into a heat-proof bowl and let cool completely.
Store it, covered, in the refrigerator.
The jam can also be frozen for up to six months.
Strawberries and Cream Pie.
Strawberries n' Cream Pie Recipe on Food52
Makes one 9-inch pie
For the crust:
How to Make a Perfect Pie Crust - Baking Tips
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
3 tablespoons ice water, or more as needed
To finish the pie:
3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, halved and scraped
1/2 cup granulated sugar
1/3 cup cornstarch
3 eggs
2 tablespoons butter
1 quart strawberries, hulled
Preheat the oven to 220º C.
Make the pie crust:
In a large bowl or in a food processor, combine the flour and salt.
Add the butter and toss to coat.
Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
Add the water and mix to combine.
The dough should come together easily but not be wet or sticky.
Wrap the dough and chill for at least 30 minutes in the refrigerator.
On a lightly floured surface, roll out the dough until it's 1/8-inch thick.
Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around.
Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate.
Finish the edges as desired.
Poke the base of the crust a few times with a fork.
If the dough seems warm, chill it again.
Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more.
Cool completely.
To make the finished pie, mix the milk, cream, vanilla bean, and 1/4 cup of sugar together in a medium sauce pot.
Bring the mixture to a simmer over medium-low heat.
While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, and eggs in a medium heat-safe bowl.
When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
Return the mixture to the pot and cook until the mixture is thick and comes to the "first boil" (one large bubble rising from the center of the pot, not many small bubbles around the edges).
Whisk in the butter and pour the mixture into the prepared pie crust.
Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours.
To finish the pie, top the pie with the strawberries.
Warm the honey over medium heat, and when it’s runny, brush it over the strawberries.
Serve the pie chilled.
Makes one 9-inch pie
For the crust:
How to Make a Perfect Pie Crust - Baking Tips
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
3 tablespoons ice water, or more as needed
To finish the pie:
3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, halved and scraped
1/2 cup granulated sugar
1/3 cup cornstarch
3 eggs
2 tablespoons butter
1 quart strawberries, hulled
Preheat the oven to 220º C.
Make the pie crust:
In a large bowl or in a food processor, combine the flour and salt.
Add the butter and toss to coat.
Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
Add the water and mix to combine.
The dough should come together easily but not be wet or sticky.
Wrap the dough and chill for at least 30 minutes in the refrigerator.
On a lightly floured surface, roll out the dough until it's 1/8-inch thick.
Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around.
Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate.
Finish the edges as desired.
Poke the base of the crust a few times with a fork.
If the dough seems warm, chill it again.
Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more.
Cool completely.
To make the finished pie, mix the milk, cream, vanilla bean, and 1/4 cup of sugar together in a medium sauce pot.
Bring the mixture to a simmer over medium-low heat.
While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, and eggs in a medium heat-safe bowl.
When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
Return the mixture to the pot and cook until the mixture is thick and comes to the "first boil" (one large bubble rising from the center of the pot, not many small bubbles around the edges).
Whisk in the butter and pour the mixture into the prepared pie crust.
Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours.
To finish the pie, top the pie with the strawberries.
Warm the honey over medium heat, and when it’s runny, brush it over the strawberries.
Serve the pie chilled.
Wednesday, 1 June 2016
Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free.
Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free Recipe:
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt
1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt
Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt
1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt
Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
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