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Read the book and then get cooking. Food. Recipe.
Wednesday, 11 March 2015
Spicy tomato + sweetcorn soup recipe
my darling lemon thyme: Spicy tomato + sweetcorn soup recipe:
"You can find chipotle in adobo at selected specialist food stores and occasionally at some supermarkets (in NZ).
It is an important flavouring to this soup, but if you really can't find any, a little smoked paprika and chilli powder would give a kinda similar effect.
I buy the La Morena brand. Any leftovers will store happily in a glass jar in the fridge for months.
Serves 4.
6 tomatoes, halved
1 red onion, cut into 8 wedges
2 long red chillies, halved lengthwise + seeds removed
60ml (1/4 cup) extra virgin olive oil
5 cloves garlic, finely chopped
750ml (3 cups) vegetable stock
2 bay leaves, fresh or dried
1 chipotle in adobo sauce, roughly chopped
3 corn cobs, kernels shaved off with a sharp knife
2 tablespoons tomato paste
Fine sea salt + freshly ground black pepper
Heat grill to it's highest setting.
Place tomatoes cut side down on a large tray along with the red onion and chilli (cut side down also).
Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
Grill for 6-8 minutes, or until the skins blacken and blister.
Remove skins from the tomatoes and chilli and roughly chop the lot.
Heat remaining 2 tablespoon olive oil on a large saucepan.
Add garlic and cook for 30 seconds.
Add grilled vegetables to the pan, stirring well.
Pour in vegetable stock, add bay leaves and chipotle.
Bring to the boil and simmer 5 minutes.
Add corn kernels and tomato paste and cook for a further 10 minutes.
Remove from the heat, compost bay leaves, then using a stick blender blend the soup a little, making sure you leave some of the soup chunky and corn kernels whole.
Adjust seasoning and serve.
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"You can find chipotle in adobo at selected specialist food stores and occasionally at some supermarkets (in NZ).
It is an important flavouring to this soup, but if you really can't find any, a little smoked paprika and chilli powder would give a kinda similar effect.
I buy the La Morena brand. Any leftovers will store happily in a glass jar in the fridge for months.
Serves 4.
6 tomatoes, halved
1 red onion, cut into 8 wedges
2 long red chillies, halved lengthwise + seeds removed
60ml (1/4 cup) extra virgin olive oil
5 cloves garlic, finely chopped
750ml (3 cups) vegetable stock
2 bay leaves, fresh or dried
1 chipotle in adobo sauce, roughly chopped
3 corn cobs, kernels shaved off with a sharp knife
2 tablespoons tomato paste
Fine sea salt + freshly ground black pepper
Heat grill to it's highest setting.
Place tomatoes cut side down on a large tray along with the red onion and chilli (cut side down also).
Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
Grill for 6-8 minutes, or until the skins blacken and blister.
Remove skins from the tomatoes and chilli and roughly chop the lot.
Heat remaining 2 tablespoon olive oil on a large saucepan.
Add garlic and cook for 30 seconds.
Add grilled vegetables to the pan, stirring well.
Pour in vegetable stock, add bay leaves and chipotle.
Bring to the boil and simmer 5 minutes.
Add corn kernels and tomato paste and cook for a further 10 minutes.
Remove from the heat, compost bay leaves, then using a stick blender blend the soup a little, making sure you leave some of the soup chunky and corn kernels whole.
Adjust seasoning and serve.
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Tuesday, 10 March 2015
Tartiflette Savoyarde with Reblochon Cheese.
Ski Chalet Supper: Tartiflette Savoyarde with Reblochon Cheese:
Tartiflette - it is made with potatoes, reblochon cheese, lardons and onions.
Ingredients
1.2kg potatoes, peeled and cut into quarters
200g smoked lardons (or smoked streaky bacon cut into small pieces)
2 large pink or red onions, peeled and diced (or 10 pink shallots)
2 cloves garlic, peeled and finely diced
150mls dry white wine
1 x 500g Reblochon cheese
6 tablespoons crème fraiche
butter
salt and pepper
Directions
- Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
- Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
- Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
- Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
- Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
- Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
- Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
- Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
- Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
salt and pepper
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Tartiflette - it is made with potatoes, reblochon cheese, lardons and onions.
Ingredients
1.2kg potatoes, peeled and cut into quarters
200g smoked lardons (or smoked streaky bacon cut into small pieces)
2 large pink or red onions, peeled and diced (or 10 pink shallots)
2 cloves garlic, peeled and finely diced
150mls dry white wine
1 x 500g Reblochon cheese
6 tablespoons crème fraiche
butter
salt and pepper
Directions
- Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
- Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
- Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
- Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
- Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
- Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
- Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
- Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
- Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
salt and pepper
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Thursday, 5 March 2015
Deliciously Ella. Sprout!
You searched for Sprout | Deliciously Ella:
Sprout!
- Roasted Maple Sprouts with Hazelnuts.
Serves Four
– 200g of brussel sprouts
– 8 baby potatoes (200g)
– 50g of blanched hazelnuts
– 100g of pomegranates
– 2 tablespoon of maple syrup
– 1/2 a teaspoon of chilli flakes
Pre-heat the oven to 180C
Slice the sprouts in half and then the potatoes into eights (you want the potatoes to be roughly the same size as the sprouts)
Place the sprouts and potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
Remove the tray from the oven, drizzle the maple syrup over the brussel and potato mix and stir in the pomegranates and enjoy!
- Sweet Potato, Sprout & Beet Salad.
- Roasted Brussel Sprout Quinoa with Portobello Mushrooms and Pomegranates.
- Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten : Food Network
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Sprout!
- Roasted Maple Sprouts with Hazelnuts.
Serves Four
– 200g of brussel sprouts
– 8 baby potatoes (200g)
– 50g of blanched hazelnuts
– 100g of pomegranates
– 2 tablespoon of maple syrup
– 1/2 a teaspoon of chilli flakes
Pre-heat the oven to 180C
Slice the sprouts in half and then the potatoes into eights (you want the potatoes to be roughly the same size as the sprouts)
Place the sprouts and potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
Remove the tray from the oven, drizzle the maple syrup over the brussel and potato mix and stir in the pomegranates and enjoy!
- Sweet Potato, Sprout & Beet Salad.
- Roasted Brussel Sprout Quinoa with Portobello Mushrooms and Pomegranates.
- Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten : Food Network
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Paul Hollywood's crumpets.
A crumpet is a griddle cake made from flour and yeast.
Ingredients
175 g stron white bread flour
175 g plain white flour
14 g fast-action dried yeast
1 tsp caster sugar
350 ml warm milk
150–200ml tepid water
½ tsp bicarbonate of soda
1 tsp salt
Sunflower oil for cooking
At least four 7-8cm metal rings
Ingredients
175 g stron white bread flour
175 g plain white flour
14 g fast-action dried yeast
1 tsp caster sugar
350 ml warm milk
150–200ml tepid water
½ tsp bicarbonate of soda
1 tsp salt
Sunflower oil for cooking
At least four 7-8cm metal rings
Tuesday, 3 March 2015
Onion Sauce. Chicken.
Roasted Chicken With Classic or Curry Soubise (Onion Sauce) | Serious Eats : Recipes:
Ingredients
1 large chicken, about 4 to 5 pounds
Kosher salt and freshly ground black and/or white pepper
3 tablespoons unsalted butter, 1 tablespoon softened
2 medium onions, thinly sliced
1 1/2 cups heavy cream
1 teaspoon curry powder or vadouvan spice, optional (see note above)
Procedures
- Set oven rack to upper-middle position and preheat oven to 200°C.
Using sharp kitchen shears, remove spine from chicken and reserve for another use (such ashomemade chicken stock).
Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone.
Season generously with salt and pepper.
- Set wire rack in rimmed baking sheet lined with aluminum foil.
Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
Roast for 20 minutes, then rub skin all over with the 1 tablespoon softened butter.
Return to oven and cook until thickest part of breast close to bone registers 65°C on an instant-read thermometer and joint between thighs and body registers at least 76°C, 25 to 45 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 2 tablespoons butter over medium heat until foaming.
Add onions and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes.
Stir in cream and simmer for 5 minutes.
- Transfer hot onions and cream to a blender.
Add curry powder or vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms.
If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture.
Return onion sauce to saucepan and season with salt and white pepper (note that sauce should have a texture that's thicker than most sauces but thinner than a puree). Keep warm.
- Carve chicken and serve, spooning sauce all around.
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Ingredients
1 large chicken, about 4 to 5 pounds
Kosher salt and freshly ground black and/or white pepper
3 tablespoons unsalted butter, 1 tablespoon softened
2 medium onions, thinly sliced
1 1/2 cups heavy cream
1 teaspoon curry powder or vadouvan spice, optional (see note above)
Procedures
- Set oven rack to upper-middle position and preheat oven to 200°C.
Using sharp kitchen shears, remove spine from chicken and reserve for another use (such ashomemade chicken stock).
Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone.
Season generously with salt and pepper.
- Set wire rack in rimmed baking sheet lined with aluminum foil.
Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
Roast for 20 minutes, then rub skin all over with the 1 tablespoon softened butter.
Return to oven and cook until thickest part of breast close to bone registers 65°C on an instant-read thermometer and joint between thighs and body registers at least 76°C, 25 to 45 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 2 tablespoons butter over medium heat until foaming.
Add onions and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes.
Stir in cream and simmer for 5 minutes.
- Transfer hot onions and cream to a blender.
Add curry powder or vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms.
If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture.
Return onion sauce to saucepan and season with salt and white pepper (note that sauce should have a texture that's thicker than most sauces but thinner than a puree). Keep warm.
- Carve chicken and serve, spooning sauce all around.
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Sunday, 1 March 2015
Carrot Jam.
Carrot Jam | cheesecake for all:
0.5 kg fresh carrots
200 g white sugar
3 medium sized mandarin
1 big lemon, juiced
- Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
- In big cooking pot, place the grated carrots then pour 2 cup of water till it covers all the carrots completely.
- Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
- When the carrots are done, drain and place them in a blender and set aside.
- Meanwhile, wash the mandarins thoroughly and peel the outer skin.
- Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together.
- Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.
- Boil the mandarin skins for 5 minutes or till tenderness.
- Drain the skins, then add them to the blended mixture and blend again for another minute.
- Place the carrot mixture in a large cooking pot, cook over low heat.
Stir frequently with wooden spoon for half an hour or till the jam is done.
Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
Place the jam in the prepared jars and let it cool down for an hour or so.
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0.5 kg fresh carrots
200 g white sugar
3 medium sized mandarin
1 big lemon, juiced
- Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
- In big cooking pot, place the grated carrots then pour 2 cup of water till it covers all the carrots completely.
- Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
- When the carrots are done, drain and place them in a blender and set aside.
- Meanwhile, wash the mandarins thoroughly and peel the outer skin.
- Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together.
- Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.
- Boil the mandarin skins for 5 minutes or till tenderness.
- Drain the skins, then add them to the blended mixture and blend again for another minute.
- Place the carrot mixture in a large cooking pot, cook over low heat.
Stir frequently with wooden spoon for half an hour or till the jam is done.
Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
Place the jam in the prepared jars and let it cool down for an hour or so.
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