Semolina & raisin cake.

Gâteau de semoule aux raisins from Mimi Thorisson - Manger.
"This cake sends me right back to cozy afternoons chatting with my grandmother – she would tell me stories of our family, we would play my favorite card game called ‘le jeu des 7 familles’.
This gâteau de semoule is rich, chewy, with a hint of rum flavor, it’s simply delightful, especially drowned in a home-made crème Anglaise (custard cream)."


120 g (2/3 cup) semoule de blé extra-fine (semolina fine or extra-fine)
90 g - 8 tablespoons sugar
2 tbsp rum
600ml (2.5 cups) milk
1/2 vanilla pod, split lengthwise
2 tablespoons dried dark raisins
Butter, for the cake mould

Preheat the oven to 160°C/ 320°F

In a large saucepan, heat the milk with the vanilla beans and sugar on a medium heat.
When the milk starts to simmer, pour the semolina slowly and stir.
Add the rum and the raisins.
Take off the heat.

Butter a pan ( I chose a bundt pan), pour the semolina mixture and bake in the oven for 15 to 20 minutes.

Leave to cool for 5 minutes, then unmold the cake on a serving plate.

For the crème Anglaise

300 ml (1 1/4 cup) milk
50 g (1/4 cup) sugar
1/2 vanilla pod, split lengthwise
3 egg yolks

In a saucepan, heat the milk, vanilla beans and sugar until it reaches a soft boil.
In the meantime, whisk 3 egg yolks in a medium-sized bowl.
Pour the milk in the egg yolk bowl, whisking continuously to avoid curdling.
Pour the mixture back in the saucepan, set the heat to low and whisk until the sauce thickens to a custard cream.

Chermoula lamb by Diana Henry.

Chermoula (Arabic) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking.
New tastes for me and so great!
6 tbsp olive oil
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp sweet paprika
1 medium red chilli, deseeded and finely chopped
Finely grated zest and juice of 1 lime
2 garlic cloves, crushed
Leaves from 1 small bunch coriander, chopped
A small handful of flat-leaf parsley leaves, chopped
Salt and pepper
Mix all the chermoula ingredients together.

- 1.3kg butterflied leg of lamb (boned weight).
Trimmed of excess fat.
Pierce the meat all over on both sides with a sharp knife and put in a roasting tin.
Pour on the chermoula and rub it all over, making sure it gets into the little cuts.
Cover with cling film and marinate in the refrigerator; a couple of hours is fine, overnight is better.

Cook the lamb, flesh-side down, in an oven preheated to 230ºC/450ºF/gas mark 8 for 15 minutes, then turn the heat down to 200ºC/400ºF/gas mark 6 and roast for a further 15 minutes.
Cover with foil and a couple of tea towels and leave to rest for 10 minutes.
Carve and serve with the purée and a bowl of couscous or bulgar wheat.

for the Pepper and carrot purée
2 red peppers, halved and deseeded
4 tbsp olive oil
2 tbsp red-wine vinegar
450g (1lb) carrots, scraped and chopped
½ tsp cayenne pepper or paprika
2 tbsp double cream (optional)

Put the peppers in a roasting tin, drizzle with olive oil and vinegar and season.
Roast in an oven preheated to 180ºC/350ºF/gas mark 4 for 45 minutes, until soft.
Barely cover the carrots with water and boil until soft.
Drain and keep the cooking liquid.
Purée the peppers, with the cooking juices, the carrots and cayenne, adding enough carrot cooking liquid to create a smooth purée.
Add the cream if using.

Pintade au choux or Guinea Fowl casserole.

From Cook in Burgundy, France.
Serves 4
4 legs or portions of guinea-fowl
1 onion, peeled and finely sliced
1 medium-sized savoy cabbage, finely shredded
2 cloves crushed garlic
1 teaspoon tarragon
2 tablespoons olive oil
25g butter
500-700ml chicken stock
Salt and Pepper

Oven: 180C/350F/gas 4

Heat olive oil and butter in large oven-proof casserole.
On a medium heat fry guinea-fowl for 2-3 minutes until golden all over, remove from pan and put to one side
Put onion, cabbage and garlic in the same pan, fry until slightly coloured, place lid on pan, lower heat and allow to cook for further 5 minutes.
Stir pan occasionally.
Add guinea-fowl, tarragon salt and pepper and stir thoroughly to mix.
Pour in stock – it should barely cover the mixture.
Bring to boil, replace lid and transfer to oven.
Cook for 1 to 1and quarter hours – until the meat is tender and cabbage mixture well reduced.
Check for seasoning
Serve on warm plates with creamy mashed potatoes.

Wine to accompany: Old vintage Saint Aubin red.

Coq au Vin - "rooster/cock with wine".

Chicken braised with wine, lardons, mushrooms, and optionally garlic.
A red Burgundy wine is typically used.
(Serves 4)
Traditionally this dish is made with a cockerel in Burgundy and would be cooked for 4-5 hours.
However chicken is quicker to cook and easier to buy outside of France.

110g rindless lean bacon, diced
55g butter
8 button onions
110g button mushrooms
1 clove garlic, crushed
4 chicken pieces
290ml red wine, preferably a Burgundy pinot noir
Approx. 290ml chicken stock
20g plain flour
1 bouquet garni (1 bay leaf, 1 sprig each thyme and parsley and 1 stick of celery tied together with string)
Salt, freshly ground black pepper

Heat half the butter in a heavy saucepan and quickly brown the chicken pieces all over.
Remove and place to one side.
Peel the onions by immersing them in boiling water for 1 minute and then removing the skins.
Dry them and with the remaining butter fry with the bacon until brown.
Add the mushrooms and garlic fry for 2 minutes.
Stir in flour thoroughly on low heat.
Return chicken to pan.
Add the wine and enough stock to nearly cover the chicken pieces.
Add bouquet garni, salt and pepper. With a wooden spoon, move the chicken pieces about and stir the sauce until it thickens and comes to the boil.
Stir well to loosen any sediment.
Cover with a well-fitting lid and simmer slowly until onions and chicken are tender (about 45-60 minutes).
Remove bouquet garni and serve sprinkled with chopped parsley.

Wine to accompany: Givry rouge, Hautes côtes de Nuits, Savigny les Beaune

Guinea fowl with cabbage.

Pintade aux Chou or Guinea fowl with cabbage.
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker, slightly dryer and gamier tasting flesh.

This recipe is equally suitable for pheasant during the season.
The flesh of guinea fowl is not white, but brown like a game bird.
Its wild nature means that it has always been unsuitable for intensive rearing.

The guinea fowl is the leanest of poultry.
This is a nicely low-fat and well-rounded dish, with vitamins, fibre and minerals from the vegetables, plus the super healthy constituents of cabbage.

Nothing but goodness!

Flamenco eggs. By Rick Stein.

Ingredients
4 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
80g serrano ham, chopped
1 heaped tsp hot smoked paprika
8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins peeled plum tomatoes
1 tsp tomato purée
75g peas, fresh or frozen
100g fine green beans
4 free-range eggs
12 slices chorizo
1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)
salt and freshly ground black pepper
For the griddled bread
4-8 thick slices bread
1 garlic clove, halved
2 tbsp olive oil
small handful flatleaf parsley, chopped, to serve

Method
Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).
Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat.
Cook the onion and garlic for 5–10 minutes, or until soft.
Add the ham and paprika and fry for 3 minutes.
Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.

Meanwhile, bring a pot of water to the boil.
Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).
Scatter the peas and beans over the tomato sauce.
Break the eggs into the sauce.
Arrange the chorizo slices and red pepper strips around the eggs.
Season with salt and pepper.
Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes.
Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes.

Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan.
Scatter the parsley over the dish and serve with griddled bread.

Chorizo, chickpea and red pepper stew.

From Rachel Khoo’s Kitchen Notebook.
Ingredients
1 tbsp olive oil
2 cooking chorizo, around 350g, cut into 2cm chunks
2 onions, diced
1 bay leaf
2 garlic cloves, sliced
1 jar flame-grilled red peppers, drained and roughly chopped
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
750 ml chicken or vegetable stock
Small bunch of parsley, tough stalks removed and roughly chopped

Method
Warm the olive oil over a medium heat in a medium-sized saucepan or casserole dish and sauté the chorizo for a couple of minutes, until it releases its spicy red fat and just begins to take on a little colour.
Remove the chorizo from the pan and reserve in a bowl.
Lower the heat a little and gently fry the onions with the bay leaf and a pinch of salt, stirring from time to time, until soft.
This should take around 15 minutes.
Add the garlic and sauté for a further minute.
Return the chorizo to the pan with the peppers and chickpeas and stir for a minute.
Add the tomatoes and stock and simmer, uncovered, for 15 minutes.
Taste and adjust the seasoning if necessary.
Stir in half of the parsley and serve in warmed bowls with the rest of the parsley scattered over the top, with some crusty bread to mop up the sauce.

Chorizo and Chickpea Soup by Jamie Oliver.

Ingredients
olive oil
150 g iberico chorizo sausage , finely chopped
1 onion , peeled and finely chopped
1 clove garlic , peeled and finely chopped
2 sticks celery , finely chopped
500 g fresh spinach , washed and chopped
8 fresh tomatoes , deseeded and roughly chopped
410 g good-quality tinned cooked chickpeas , drained
1.3 litres organic chicken stock
sea salt
freshly ground black pepper
55 g quality pata negra, Spanish ham or prosciutto , finely chopped
extra virgin olive oil
2 free-range eggs , hard-boiled

Method
I first tasted this soup when I was in Barcelona.
It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing.
The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach.
Definitely give this a go.
You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham.
There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.

Put a couple of tablespoons of olive oil into a large pot and add the chorizo.
Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery.
Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions.
Now take the lid off – the smell and colour will be fantastic.
Stir it around and get some colour happening now.
Add your spinach, tomatoes, chickpeas and chicken stock.
Bring to the boil, then lower the heat and simmer for around 40 minutes.
At this point you can remove about a third of the mixture and purée it in a food processor.
Pour it back into the pot, give it a good stir and season to taste with salt and pepper.
Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil.
Divide into bowls and grate some hard-boiled egg on top.
The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.

Kimchi.

KIMCHI - THE SIMPLE VEGANISTA:
Ingredients

1 medium Napa cabbage, about 2 lbs (savoy, green or any combo works too)
1/4 cup kosher, sea salt or other course salt
6 cups water
3/4 sweet apple (I used fuji), chopped
1/2 small white onion, chopped
1 1/2 inch ginger, chopped
1 – 2 cloves garlic
3 tablespoons Korean chili powder (gochugaru) or 1 tablespoon each cayenne & Hungarian paprika
3 – 4 scallions (green onions), sliced 1 inch

Preparing Cabbage: Quarter cabbage and chop laterally into about 2 inch pieces. Place cabbage in a an extra large bowl or pot. Combine salt with 2 cups of luke warm water, stir to dissolve salt. Pour salt water over the cabbage and add remaining 4 cups, stir to mix. If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage). Give cabbage a good mix every now and then. Let set for 2 hours, up to 12 if you like. I found that 2 – 4 hours was enough and didn’t see much change between the two times.

Make your seasonings: While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth.

In a small bowl, mix the chili pepper with a small amount of water to make a wet paste. You can just as easily blend it with the apple/onion mixture adding a couple tablespoons of water as well.

Mix everything together: Once cabbage is ready, drain water, reserving 1/2 cup, and rinse well. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. Mix well to coat all pieces. Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything.

Packing: Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Top with remaining juices, add reserved brine if needed to cover vegetables.

Fermenting: Let kimchi set at room temp (or in a cool place like a pantry or closet if weather is extremely warm) for 24 – 36 hours. After 24 hours, open kimchi and pack the mixture down with a spoon (the cabbage will have likely shrunk and you’ll have more liquids). You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. As your kimchi ferments the flavors will develop, taste every 24 hours and place kimchi in the refrigerator once you’re happy with the taste and to slow fermentation, usually after 48 – 36 hours. It should be tangy, spicy and slightly sweet. After moving to the fridge, it’s best used within a month, maybe two.

Makes about 3 – 4 cups.

Notes:

Practice makes perfect with kimchi. You may find you like it more or less spicy. After a few tries you’ll find the perfect mix to suit your taste. Also, how fermented you like your kimchi will take practice as well. The weather will also play a role in how fast/slow your mixture will ferment. Higher temperatures will progress fermentation while cooler will slow it down.

If you’re in a pinch without an apple in sight, use 2 teaspoons of organic pure cane sugar, coconut sugar or sugar in the raw….just the puriest sugar you can find. You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons.

You can also enjoy kimchi fresh right after you mix it and store it straight in the fridge. You may like to experiment by putting half the recipe in the fridge and the other half in the pantry to ferment & sour to see which flavor is your favorite.

Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a 1/2 cup of each. If using these, add to cabbage when mixing scallions and wet mixtures together.

If using savoy or green cabbage, quarter cabbage, remove core and roughly slice.

If you don’t have glass jars, plastic containers with lids will work just as well. If you have too much room, more than and inch, place plastic wrap over top but sinking it close to the surface of the kimchi and cover with lid.

How To Make Easy Kimchi.

An oriental version of sauerkraut!
- Fermented food: everything you need to know for your health - Telegraph
Kimchi is pretty easy to make, although everyone has their own take on it.
...it’s “a flavour bomb”.
It’s certainly pungent, vibrant and an acquired taste.
“Kimchi is packed full of antioxidants and has 1000 times more lactobacillus than yogurt so it’s amazing for your gut and digestion.”
The live bacteria or probiotics contained in fermented foods are certainly great for our digestive tracts – they restore the proper balance of bacteria in gut (diminished from years of gobbling antibiotic drugs and chlorine-laced tap water); are rich in enzymes, vitamins and nutrients; and because they’re already breaking down, ferments are easier to digest and help the digestive system run much more smoothly.
In that respect, eating fermented foods is a bit like having an oil change for your stomach.
Their Russian dish beet kvass with beetroot slices with salt is said to purify the blood and improve liver function; their sauerkraut is pitched as "perfect for brain health and a combatant of depression and anxiety";

- How To Make Easy Kimchi - Recipe | The Kitchn:
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

- Kimchi | Vegetable Recipes | Jamie Oliver
Tips: Gochugaru is Korean red pepper powder.

Inside the Spice Cabinet: Gochugaru — Spice Intelligence | The Kitchn
Daikon is a white radish, also called mooli, and can be found at Asian grocers.

- Kimchi Recipe - NYT Cooking
with soy sauce and fish sauce.
"You don’t need stoneware crocks or special jars to make kimchi.
You do need a large bowl and multiple containers.
When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving,
“Tart and Sweet” by Kelly Geary and Jessie Knadler.
The carrots are not strictly traditional, but I particularly like their crunch.
Some people like their kimchi “new,” and some let it get really funky.
Refrigerated and covered, it lasts indefinitely.
I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress.
In Korean food, it’s ketchup, mustard and relish, all in one."

- Homemade Vegan Kimchi Recipe | Serious Eats by J. Kenji López-Alt.
Note: This kimchi will get more and more sour as it ages.
It can be eaten immediately, but is optimal at around 3 weeks.
For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp.
It's normal for the kimchi to produce lots of gas as it's fermenting.
Your jar's lids may pop open when you open them and bubbles may appear in the liquid.
Do not be alarmed.

- Kimchi Recipe - David Lebovitz

- How to make kimchi in 5 easy steps | MNN - Mother Nature Network
...fish sauce, adds a savory dimension to kimchi.

- Easy Vegan Kimchi | Minimalist Baker Recipes
I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to.
- just went with standard red pepper flakes.

- Recipe with Kimchi:20 Ways To Get Your Kimchi Fix | The Huffington Post

Kimchi.

Cooking in Common: Korea's kimchi addiction catches on in the West - SFGate
Betelnut's Cabbage Kimchi recipe:
Betelnut chef Alex Ong recommends making the kimchi marinade 1 day ahead to allow the flavors to blend.
Ong uses the relatively mild Basque chile pepper (piment d'espelette) because he likes its flavor; if you use substitute cayenne, which is hotter, you will need less.
Start with the suggested amount of cayenne and add more to taste.

Makes about 2 quarts or 2 litres.
Ingredients:
4 pounds/2kg Napa cabbage, in 1-inch/2.54 cm pieces
1/4 cup kosher salt
The marinade:
3/4 cup unseasoned rice vinegar
6 tablespoons Korean hot pepper paste (gochujang), see Note
2 tablespoons finely minced garlic
1 tablespoon coarse Korean red chile powder
1 tablespoon Basque chile pepper (piment d'espelette) or 1/2 teaspoons cayenne pepper (or more to taste)
1 tablespoon grated or finely minced ginger
Instructions:
Toss the cabbage with the salt.
Put salted cabbage in a sieve or colander.
Set it over a bowl, then put a weight on top of the cabbage, such as a plastic bag filled with water.
Let drain at room temperature for 24-48 hours.

Make the marinade, preferably 1 day ahead:
In a bowl, whisk together the rice vinegar and hot pepper paste.
Add the garlic, chile powders and ginger.
Whisk to blend.
Working with a little cabbage at a time, squeeze between your hands to remove excess liquid.
Transfer to a bowl.
Add marinade and toss well to coat all cabbage evenly.
Transfer to an airtight glass container and refrigerate for at least 4 days before serving, keeping tightly covered.
The kimchi will last for up to 3 weeks in the refrigerator.

Asian pear variation:
Peel 1 large Asian pear and cut into 3/4-inch cubes.
Toss with enough marinade to coat evenly, about 2 tablespoons.
Serve immediately, if desired, or refrigerate and serve within 1 day.
Sprinkle with coarse sea salt just before serving.
Note:
Piment d'espelette is Red Chili Pepper Powder from France.
Korean hot pepper paste (gochujang) Just Make It Yourself: Red Hot Chili Paste | DIY Korean Food.
What Can I Do With a Tub of Korean Red Pepper Paste? — Good Questions | The Kitchn.
Due to the nature of this recipe, an accurate analysis is not possible, however recipes containing fermented products such as kimchi will contain a significant amount of sodium.
Those ingredients can be adjusted to taste.

Lemon Yogurt Cake by Ina Garten.

From Cookbook: "Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again".
Lemon Yogurt Cake Recipe : Ina Garten : Food Network

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 + 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Note: I didn't make this glaze for my cake.

Preheat the oven to 350F/176C (170C).
Grease an 8 1/2x4 1/4x2 1/2inch loaf pan (22x10x6 cm).
Line the bottom with parchment paper.
Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes (40 min), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Note: next time I'll try...
- I will bake this cake at 150°C fan for 60 min.
- I will reduce sugar to a total of 220g -1 cup, divided to 170g and 50g)

So Easy and it really is a very soft and moist cake.
Nutritional Information
Calories 384 / Total Fat 16.1g / Saturated Fat 3.7g / Cholesterol 72mg / Sodium 199mg / Potassium 259mg

Five Seed No-Knead Bread. By Kellie Anderson.

Based on South African seed bread, this loaf is chewy and very tasty.
No kneading and one rise make this loaf a great choice for the novice bread maker or those who just want fresh bread quickly.
As you can see from the list of seeds you get a whack of good fats and Vitamin E as well as fibre, but you will like it more for the taste.




Makes 2 small loaves, about 16 slices each. (I made one!)

600g strong wholemeal flour (or spelt flour, if available)
2 x 7g packets dried (quick) yeast OR 2 tsps of it
1 heaped tsp salt
25 g linseeds
50 g pumpkin seeds
50 g sunflower seeds
25 g poppyseeds
1 tsp caraway or fennel seeds (optional)
1 tbsp honey or barley malt syrup
550ml warm water (hand-hot)

Oil and flour two 900 g (2 lb) bread tins, or one large baking sheet.
Toast the seeds in a dry pan for 3-4 minutes and add to a large wide bowl, together the flour, yeast and salt.
Use a hand to thoroughly mix the dry ingredients.
In a separate jug stir the honey or malt extract into 550 ml of hand-hot water.
Pour the water into the dry ingredients and lightly mix until you have a soft dough and somewhat sloppy dough (vigorous mixing toughens the bread).
I find it easiest to achieve a light dough by making a claw of one hand and mixing, but use a large metal spoon if you like.

Divide the alarmingly-loose dough between the two tins, or form into two rounds on a greased and floured baking sheet – cornmeal is good here.
Cover the dough loosely with either cling film or a clean tea towel.
If you are making rounds, dust the dough with flour and cover with a tea towel.
Leave the dough to rise in a warm, draught-free place until nearly doubled in size – about 40 minutes to one hour.
It may not rise as high as unseeded bread.

Meanwhile heat your oven to 200C.
Bake the bread on the middle shelf for about 35 minutes.
Remove from the tin (usually requires a firm whack on the work surface to loosen) and check that the bottom sounds hollow when tapped.
If not, place back in the oven for a further five or so minutes – without the tin.
Cool completely on a wire rack.
Use one loaf and pop the other into your freezer for later.
The breads keep well for three days and makes terrific toast.
Really lovely bread.
Highly recommended.

Kellie Anderson is an Edinburgh-based food writer, recipe developer, blogger, and also a cancer health educator and nutrition adviser with cancer support charity, Maggie's Cancer Caring Centres.
Her healthy food blog: kelliesfoodtoglow.com.

Melting meatball macaroni.

Melting meatball macaroni | BBC Good Food
300g pork mince
400g beef mince (with around 10% fat)
½ tsp fennel seeds
½ tsp chilli flakes
2 tsp dried oregano
200g cheese - tallegio or mozzarella, chopped into small chunks
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 tsp tomato purée
50ml red wine
2 x 400g cans chopped tomatoes
500ml passata
3 bay leaves
2 tsp golden caster sugar
400g macaroni or other pasta shape
crusty bread, to serve (optional)

Heat oven to 200C/180C fan/gas 6.
Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined.
Divide and shape into 18 meatballs with cheese (a nugget or two of taleggio) in the middle (save some for the top), then chill for 10 mins.
Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up).
Add the onion and a pinch of salt and sizzle until softened, about 8 mins.
Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar remaining oregano and lots of seasoning, cover with a lid and simmer for 20 mins.
Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water.
If the pan is not ovenproof, tip the sauce into a casserole dish.
Stir the pasta into the sauce along with the liquid from the meatballs and some pasta water if it needs thinning.
Turn the grill to a medium-high setting.
Nestle the meatballs into the pasta, so that they poke out the top.
Scatter the remaining cheese (taleggio) over the top and grill for 5-10 mins until the cheese and meatballs are golden.
Serve with crusty bread, if you like.

OR:
- Herby Veal Meatballs with Parmesan & Pine Nuts in Tomato Sauce | Recipes | Gino's Italian Escape

Donna Hay.

loveFOOD meets Donna Hay:
"Donna's top tips for…
Cooking spaghetti: Make sure the water is boiling and salted, and that there’s plenty of it.
The most important thing is to quickly get your water boiling again after you’ve added the spaghetti (to keep the pasta from sticking together).
The easiest way to do that is to put the lid back on the pan once the pasta is in.
Baking a sponge: Fairy fingers, as we call it back home.
It’s all about keeping the air trapped in the sponge, so you have to have light fingers to whisk those eggs up really light.
And always sift your flour three times.
Cooking vegetables: I put them in ice water after cooking if I’m eating them as part of a sald, just to keep the colour.
If served hot, steam your veg and take them off the heat just before they’re ready, because food is hot and will keep on cooking.
Crackling: Turn the oven up to as high as it will go (250, even), then dry the crackle, salt it (all the usual things) and blast the meat for 10 or 15 minutes, until you see it all bubbled and crackled.
Then turn the oven right down to 120/140 to finish the meat off."

What do you think of British food?
For me, it’s all about Eton mess and pudding!
And on the savoury side, I’d far sooner think of fish and chips, pies, or bangers and mash than curries.
I’m afraid I love my fresh seafood though, so Australia comes first for me.
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Хлеб.

- Традиционный французский хлеб - КУЛИНАРНЫЕ ЭССЕ ДИЛЕТАНТА:

- Хлеб на "бездрожжевой" закваске. - КУЛИНАРНЫЕ ЭССЕ ДИЛЕТАНТА:

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Если не хотите тесто заводить сразу, то поставьте получившуюся закваску в холодильник (лучше в стекляной банке, накрытой маленькой тарелкой).
Утром выньте, дайте согреться до комнатной температуры и замешивайте ваше тесто.

Заксвавска - результат действия молочной бактерии в мучно-водяной смеси.
Т.е. молочная бактерия превращает сахар, содержащийся в муке в молочную и уксусную кислоту.
Отсюда и запах натуральной закваски - резкий, кислый.
Моя закваска тоже иногда дает на поверхности слой черной воды.
Я уже замешивала тесто с такой закваской, слив предварительно этот черный осадок.
Но такая закваска, как мне кажеться, становится менее сильной.
Лучше всего, в таком случае поставить новую закваску.
Скорость "скисания" воды и муки зависит, скорее всего, от качества воды (поэтому и рекомендуется брать родниковую или отстояную воду РН которой не более 6,5) качества муки (количество содержащихся в ней сахаров) и температурного режима.
Замечу, что сама я использую родниковую воду, продающуюся в бутылках, смотрю всегда, чтобы показатель кислотности РН не превышал 6 -6,5. Как для детей грудничков.
Поставив смесь воды и муки на закваску, не стоит ее мешеть слишком часто.
Из собственного опыта, достаточно перемешать закваску один раз в день. Банку предохранять от сквозняков, прикрыв, не завинчивая, крышкой.

Храню закваску в холодильнике, подкармливая 1 раз в неделю.
В некоторых источниках рекомендуется подкармливать чаще.
Но все равно иногда приходится ее заводить заново.
Хлеб я пеку сейчас нерегулярно, вот и забываю ее подпитывать. Она и умирает.
Закваску можно также высушить или заморозить, так она храниться несколько месяцев.

Если за три дня закваска не созрела (что по вснй видимости и произошло), дайте ей постоять еще пару дней.
Здесь много факторов имеют значение.
Может быть микрофлоре вашей закваски не понравился температурный режим, может быть - сквозняки.
Хлеб на такой закваске подходит немного дольше, чем на дрожжях.
Миску с готовым тестом ставте в теплое место без сквозняков (25-26 С°), накройте влажным х/б или льняным полотенцем.
Пусть подходит, пока не увеличится вдвое в объеме.
На это может уйти больше времени, чем указано выше в моем описании рецепта.
Ничего страшного.
Ничего страшного, если тесто немного липнет к рукам после подхода.
Обминание и втоорой подход теста необходим, чтобы в итоге пористость готового хлеба была как можно более равномерной.
В последнее время после первого подхода я обминаю тесто (прямо в миске приминаю его со всехсторон, "разбивая" т.о. крупные пузыри газа) и немного спустя ( 30 мин приблизительно) формирую хлеб, выкладываю его на противень и даю подойти (также в теплом месте, без сквозняков), пока не увеличится в объеме в 1,5 - 2 раза.
Выпекаю, как и сказано выше при высокой температуре, которую снижаю через некоторое время.
При недостаточно высокой температуре хлеб не пропечется, даже если Вы его оставите в духовке полтора часа.
Батоны таки получаются только в духовке и на противне.
Тесто разминаю в овал и складываю длинные стороны его к центру одну на другую, приминю с силой ладонью.
Непосредственно перед помещением протвиня с батонами в хорошо разогретую духовку опрыскиваю их водой из спрэя.
Да, не забудте поставить чашку с водой на дно духовки.
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Spaghetti Squash.

From plot to plate.

Spaghetti squash.
I decided to grill it!
Halved, skin side down, over direct medium heat.
The trick is not to cut the squash lengthwise.
Through the middle — the equator — because, I learned, the strands run from side to side, not stem to bottom.
Removed the seeds from the squash, brushed the cut sides and interior with olive oil, sprinkled with salt and pepper, got it on the fire, and closed the lid.
It took 45 minutes for it to get tender.
While it cooked, I put together a simple tomato sauce made from two pounds chopped fresh tomatoes sautéed with a ton of garlic; at the end I stirred in fresh basil.
So - cut in half, turned on the grill for about 45 mins, on high but indirect heat.
- tossed them with the sauce.
...a subtle but very present smoke flavor that combined seamlessly with the tomato sauce.

Check out Instagram feed @markbittman.

Apple Date Cake.

Apple Date Cake with Salted Butter Caramel Glaze

Pumpkin, apple & ginger jam.

- The Physic Blogger: Pumpkin Jam Anyone?
Makes about 6-7 x 225g/8oz jars, 3-4 x 450g/1lb jars.

500g pumpkin or any firm, orange fleshed squash (prepared weight), peeled, deseeded & diced into 1cm cubes or grated
350g cooking apples (prepared weight), peeled, cored & diced into 1cm cubes or grated
30g fresh ginger, peeled & diced as tiny as possible or grate with fine microplane-type grater
1 chunk of crystallised stem ginger, finely grated as above (If you're really not a fan of ginger, leave these out.)
250g pumpkin purée (optional)
1/2 tsp ground ginger (or to taste)
1/4 tsp ground cinnamon (or to taste)
2 lemons, juiced
2 oranges, juiced
700g granulated sugar
250ml water

Place diced raw pumpkin, apples, gingers, cinnamon, lemon & orange juice, and water in a heavy bottomed pan, simmer gently until the pumpkin, ginger and apple chunks are tender, stirring occasionally.
Grating the pumpkin & apple will mean it cooks quicker but I like the chunky texture of diced.
Meanwhile, wash the jars in hot soapy water, rinse and sterilise in oven at 100C for 15-20 mins.
Add the pumpkin purée if using & stir in.
Then add the sugar and stir to dissolve. (It helps to warm the sugar in a very low oven first.)
Simmer until reduced, thick and gloopy, there's no need to test for setting point with this jam.
It's ready when a spoon pulled across the pan reveals the base.
Cool slightly then pour into the jars & seal with fresh lids or waxed paper discs & cellophane covers while still hot.
Store in a cool, dry place and use within a year.
Open opened, store in fridge and use within 4 weeks.

Persimmon.

Persimmon fruit and vegetables
The season of persimmons.
Persimmons are in season between November and February.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.

Storage
For good eating, a very firm Fuyu persimmon may need to be put aside for just a day or two.
An unripe Hachiya, packed with mouth-puckering tannins, will probably need more time to soften and lose its astringency.
There is still some controversy as to the best way to ripen these fruits.
You can leave persimmons at room temperature in a paper bag along with an apple, which will produce additional ethylene gas (to hasten the ripening), and turn the fruit occasionally for even ripening.
For Hachiya persimmons, however, the process may take a number of weeks.

Another approach for Hachiya persimmons a modified version of a technique Japanese shippers use incorporates two ripening principles: When the oxygen supply is diminished, it causes the persimmons to produce aldehydes (which counteract the astringency of the tannins).
And, when persimmons are exposed to alcohol, it encourages the fruits to produce their own ethylene gas.
The kitchen adaptation of this technique is quite simple: Stand the fruits in a plastic food storage container, place a few drops of your favourite spirits (brandy or rum, for instance) on each of the leaflike sepals, then cover the container tightly.
Fruit treated in this manner may ripen in less than a week. (Note: As the fruits lose their astringency, they will also soften considerably, so don't expect to be able to slice them.)

- Persimmon & membrillo galette | BBC Good Food

Brûléed Bourbon-Maple Pumpkin Pie.

Brûléed Bourbon-Maple Pumpkin Pie Recipe | Bon Appetit

Тыква + апельсины + Имбирь = джем.

500гр тыквы (очищенная)

500гр апельсинов (очищенных) - у меня были без косточек
кожура 2 апельсинов
сок 1 лимона
50 г очищенного и натертого свежего имбиря
500гр сахара с пектином

1. Нарежьте апельсины и тыкву в кухонном комбайне тонкими дольками.
2. Поместить тыкву, апельсины, сок лимона, сахар и тертый имбирь в кастрюлю с толстым дном и варить на слабом огне на медленном огне примерно 30-40 мин, помешать часто.
3. Тем временем мелко порезанные апельсиновые корки положить в небольшую кастрюлю с кипящей водой, варить 10 минут затем поменять воду и снова кипятить 10 минут. Сделайте это три раза (джем кипит в это время 30 мин), что сделает кожурки мягкими и удалит горечь.
4. Добавить отцеженные корки в джем и кипятить на медленном огне еще 20 минут все вместе.
5. Разложить ложкой горячее варенье в стерилизованные банки и закрыть крышками.
6. Перевернуть - поставить на крышки и дать остыть.

Техника:
Стерилизованные банки в духовке
1. Вымыть банки в мыльной воде и прополоскать в чистой теплой воде.
Дать стеч воде, поместить в духовку, установить термометр на 100C.
Выключить духовку, когда температура достигнет 100 градусов
Оставить банки там, пока вы варите варенье.
Осторожно вынуть стерилизованные банки из духовки - попробуйте не прикасаться к внутренности банок.

How to make perfect cottage pie!

How to make perfect cottage pie | Life and style | The Guardian

Cottage pie or shepherd's pie is a type of savory pie.
It is made with minced meat, with mashed potato on top. It comes from the United Kingdom.

1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce

1. Pre-heat the oven to 180C.
Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water.
Bring to the boil and simmer until tender.

2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables.
Soften, but do not brown.

3. Add the thyme, and then the beef.
Brown it all over, and then add half the stock.
Whisk the other half with the cornflour, and then stir into the meat mixture.
Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.

4. Drain the potatoes and mash with a generous slab of butter.
Season to taste.

5. Taste and season the meat, adding more Worcestershire sauce if necessary.
If it looks dry, pour in a little water.

6. Put the meat into a large baking dish and top with the potato.
For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer.
Dot with small pieces of butter.

7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.

Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included?
How do you make yours, and what do you serve it with?

- Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online

Shepheds, Cottage Or Cumberland Pie.

Jamie's Home Cooking Skills
Shepherd's pie is a classic British dish - a meat pie with a crust of mashed potato.
In England they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Topping the potato crust with breadcrumbs actually turns your dish into a “Cumberland pie”.
SO - in a shepherd's pie, the meat is lamb (there is a clue in the name) yet in a cottage pie it is beef.
A Cumberland pie can be either meat.
Otherwise, they are all but the same.

Shepherd's pie recipe!
Make sure you buy the best quality mince you can afford, as it really makes the dish.
serves 6

Ingredients
• 1 red onion
• 2 carrots
• 2 sticks of celery
• 2 cloves of garlic
• a small bunch of fresh rosemary
• olive oil
• 500g good-quality minced lamb
• 1 x 400g tin of chopped tomatoes
• 250ml lamb or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1.5kg Desiree potatoes
• 100ml semi-skimmed milk
• a large knob of butter

you can continue to read with photos!
To prepare and cook your mince
• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves
• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour

To make your mash topping
• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they're soft all the way through
• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy

To assemble and cook your shepherd's pie
• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas

See also:- 10 things you didn’t know about shepherd’s pie - Jamie Oliver | Features
- Jamie’s vegetarian shepherd’s pie: Jamie's Home Cooking Skills

OR:
- Super shepherd's pie | Jamie Oliver

OR - Italian cottage pie - with a different topping:
A crunchy topping of Parmesan-coated potatoes - like Potato dauphinoise!
Cook the potatoes in boiling, salted water for 10 mins until almost done.
Drain well then mix with the butter and half the Parmesan.
After the meat has cooked for its 1 ¾ hr turn the oven up to 220C,gas mark 7 and top with the cheesy potatoes, overlapping.
Sprinkle with the remaining Parmesan and bake for 20 minutes until golden and crisp on top. Serve with a green salad.

Chocolate porridge.

Chocolate porridge | Jamie Oliver
Ingredients
200 g blanched hazelnuts
200 g Medjool dates
400 g porridge oats
2 teaspoons vanilla extract
3 heaped tablespoons quality cocoa powder
1 orange

FOR EACH PORTION
200 ml coconut water
1 heaped tablespoon Greek yoghurt
80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange
1 pinch of ground cinnamon or quality cocoa powder , (optional)

Method
Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor.
Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder.
Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats.
Pour into an airtight jar, ready to use.

When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.
Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit.
It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like.
And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly.
Chocolate porridge – how cool is that!
Tips
Make up a batch of this dry porridge mixture and it’ll keep happily for up to 2 weeks, making your brekkie routine super-easy.

Lentil and squash salad with walnuts and cranberries.

Lentil and squash salad with walnuts and cranberries | Recipes | Gino's Italian Escape
Ingredients

400g butternut squash, cut into 1cm cubes
2 tablespoons olive oil
400g dried green lentils
Grated zest and juice of 2 lemons
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced
1 cucumber, peeled, deseeded and diced
75g walnut pieces
50g dried cranberries, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper

Method

Pre-heat the oven to 180c/gas mark 4.
Put the squash in a large roasting tin, drizzle with the olive oil and season with salt and pepper.
Roast for 25-30 minutes or until soft and slightly golden – then leave to cool.

Bring a large pan of salted water to the boil over a high heat.
Add the lentils and cook for about 18-20 minutes or until tender, stirring occasionally.
Drain well and leave to cool.

Meanwhile, to make the dressing, put the lemon juice in a small bowl.
Slowly add the extra virgin olive oil, whisking constantly, until combined.
Add some sea salt and pepper.

Place the lentils and squash in a large bowl and add the lemon zest, spring onions, cucumber, walnuts, cranberries and parsley.
Pour the dressing over the salad and toss.