Lentil and bean cottage pie with a potato and parsnip mash top.

By Lorraine Pascale.
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.

Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep

Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper

Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad

METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.

2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.

3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.

4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.

5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.

6. Once baked, remove from the oven and serve straight away with a crisp green salad.

Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g

Gariguette Strawberry Tart.

Learn to Cook in France with The Cook’s Atelier & the Secrets of Their Gariguette Strawberry Tart:
Makes one 9-inch tart (or 8 individual tartelettes)

Ingredients:
1/2 recipe Pâte Sucrée (recipe follows)
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon granulated sugar
Pastry Cream (recipe follows)
2 cups strawberries, hulled and sliced
Confectioners’ sugar, for dusting

Galatopita, A Ruffled Milk Pie.

Galatopita, Milk Pie from Aglaia's Table in Kea Cyclades:
I suggest you make the custard 1-2 days in advance, let it cool and refrigerate.
Assemble and bake the pie a couple of hours before you start serving the meal, so that you can bring the pie to the table while still warm.
For a deep 9-inch pie dish, 8-10 servings
Custard :
1 can sweetened condensed milk
2 1/2 cans warm water
1/3 cup fine semolina flour
1 three-inch cinnamon stick
2 egg yolks

About 1/3 cup light olive oil, or sunflower oil
One 3-inch piece of lemon zest
6 homemade or packaged phyllo sheets, defrosted according to package instructions
1/3 cup ground almonds

Topping:
1 egg yolk
2 tablespoons milk

In a saucepan, preferably non-stick, pour the milk and then rinse the can 2 1/2 times with warm water, as sweetened milk is very sticky and thick. While whisking, add semolina and cinnamon stick and bring to a boil, stirring constantly, over medium-high heat. Continue to stir for about 12 minutes, until the custard thickens. Remove from the heat, and stir in the egg yolks, one at a time. Cover the surface with parchment paper or cling film, and let cool to room temperature.

(up to this point custard can and it is better to be prepared in advance, and refrigerated for up to 2 days).

Preheat oven to 380F with a baking dish or pizza stones at the bottom rack.

Pour the olive oil in a bowl together with the lemon zest. Lightly brush bottom and sides of pie dish. Lay one phyllo sheet leaving at least a 2-inch overhanging, brush with oil, sprinkle with some almonds and continue with the rest of the sheets, making sure that you brush every second sheet with oil and sprinkle with almonds.

Spread the cold custard over the phyllo and even the surface with a spatula. Cut the surplus overhanging leaving about 2 inches all around, and fold over the filling (see picture) to create the border. Brush border with some olive oil.

Place the pie dish on the heated baking sheet or stones and bake for 10 minutes.

Mix egg yolk and milk and pour in the center, over the custard, brushing also the phylo boarder.

Reduce heat to 350 and continue baking for another 35-40 minutes or more, until the top is golden brown. If it browns too soon, cover loosely with aluminum foil.

Cool on a rack for 15-20 minutes and serve warm, or at room temperature.

- Galatopita, A Ruffled Milk Pie - KALOFAGAS | GREEK FOOD & BEYOND:
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Why Do My Cakes Sink In The Middle?

BHG.com Expert:
This is the answer by Deborah-Wagman:
"If you are following the right recipe and it is still sinking: First try this in order.
1. Do not open the oven during baking until the very end.
2. When you think the cake is done, stick a small knife in the middle - if it comes up clean then its done.
If after doing the two above and your cake is still "sinking when you take it out of the oven" and you are using a "MIXER OR STAND MIXER" then number three below is the problem.
3. Do not use a mixer - you are over mixing.
It only took me ten waisted cakes to realize this.
Until one knows how to use a stand mixer or the right mixing speeds, "do not use" - it will destroy a cake.
I was using a kitchenaid mixer to mix all the ingredients.
THE PROBLEM: OVERMIXING.
Who would have guess making a cake is a science!
How I figured it out was I decided not to use the mixer at all after destroying ten cakes.
I changed and did everything by hand "the old fashion way".
OMG.... the cake came out so perfect.
OMG... never knew mixing or over mixing the batter could sink a cake!
So I tested it again and made another 9 cakes the old fashion way and not one problem with sinking.
All came out beautifully.. Nice and moist - oh so moist!

The best moist cake:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar (or use ony 1 cup if you don't want it too sweet)
3 large eggs, room temperature
1 tablespoon pure vanilla
3/4 cup whole milk room temp
1/2 cup sour cream

My suggestion - do it the "old way" - by hand.
If you want you can mix the wet ingredients in the mixer but "MIX IN THE FLOUR/DRY INGREDIENTS BY HAND".
It will be the best cake you ever tasted! no kidding.
Oh ... and don't forget to greese and flour the baking pan."
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Butternut Squash, Apple Soup.

Serves 4

1/2 butternut squash - peeled, seeded and chopped
1 tart apples, such as Granny Smith, peeled, cored and chopped
- squash and apple ratio should be 3:1
1 shallot; chopped
1 carrots; chopped
1 sticks celery; chopped
1 leek - Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
1 glove of garlic - not a whole bulb of garlic, just a piece!
4 cups chicken stock

1/6 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes; or more to taste
Worcestershire sauce - optional - to taste

- Heat a large thick-bottomed pot on medium-high heat.
Melt the butter in the pot and let it foam up and recede.
Add the leek, shallot, carrot, garlic and celery and sauté for 5 minutes.
Lower the heat if the vegetables begin to brown.

- Add the butternut squash, apple and stock.
Bring to boil.
Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

- Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender
- Add pinches of nutmeg and cayenne
- Add Worcestershire sauce
Add salt and pepper to taste.

Garnish with chopped fresh parsley or chives.
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Watermelon, feta and mint salad.

Mary Berry's watermelon, feta and mint salad recipe - Telegraph:
Ingredients:
½ cucumber
½ small watermelon, peeled, deseeded and cut into 2cm cubes
200g good-quality feta cheese, crumbled into small cubes
50g pitted black olives in oil, halved
1 small bunch of mint, chopped
For the dressing:
4 tbsp olive oil (or oil reserved from the olives)
juice of ½ lemon
salt and freshly ground black pepper

Beer-can chicken recipe.

Beer-can chicken recipe | Sarah Raven:
Although bizarre, the technique used here is an excellent way to cook a chicken, with the bird steamed from the inside at the same time as being roasted from the outside.
This leaves it as moist as any chicken I've tried.
Add whatever spices and flavours you fancy to the can, such as a bunch of chopped tarragon, the juice of a couple of lemons or limes, some toasted and crushed cumin and coriander seeds.
They are all delicious.
Use the smallest can of beer you can find, or it might not fit in your oven.
For 4
1 x 1.5kg free-range or organic chicken
1 tablespoon olive oil
1 small can of lager or beer
1 cinnamon stick
1 bay leaf
1 dried chilli
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 strips lemon or lime zest
Juice of 1 lemon or lime
Salt and black pepper
Preheat the oven to 180C/gas mark 4.

Rub the chicken with olive oil.
Open the can of lager and drink or pour out a little.
Holding the can over the sink, as the beer fizzes when you add the first ingredients, stuff it with the cinnamon stick, bay leaf, chilli, seeds, lemon or lime zest, juice and some salt and pepper.

Stand the can in a baking tin and balance the chicken on the open top of it, with the neck of the chicken over the top of the can.
Cook for 50 minutes, then take out of the oven.
Allow to cool slightly before you lift the chicken off the can and pour it's contents over the bird.
Put the chicken back in the oven for a further 10-15 minutes.

Spoon off any fat and strain the juices.
Reheat the slightly beery but delicious liquid and use for a gravy.
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Pork Loin with Garlic and Rosemary.

Roasted Pork Loin with Garlic and Rosemary:
"To cook the pork roast correctly, make sure you note how much the meat weighs, it takes approximately 25 minutes per 500 gramm at 175C.
The internal temperature of the pork roast should between 62 and 71 degrees.
Do not overcook the pork, it will become dry.
Also make sure you allow the pork loin roast for about 10 minutes before serving.

Prepare this savory pork like a pro with this simple recipe.

Ingredients

1 4 pound pork loin roast (please note the weight of your roast, you may need to adjust)
2 teaspoons fresh rosemary leaves
2 teaspoons Kosher salt
5 cloves garlic
2 tablespoons olive oil

Instructions
Preheat oven to 180 degrees C.
Use either a mortar and pestle, or a a food processor, add rosemary leaves, salt, garlic, and olive oil.
Mash or pulse until a paste is formed.
Place roast on a wire rack on a baking sheet fat cap side up.
Spread rosemary and garlic paste over the roast.

Bake for approximately 1 hour and 20 minutes.
Check roast for temperature with a meat thermometer.
When the temperature is between 62C and 71C remove the roast for from the oven.
You may need to adjust cooking time.
All ovens and cuts of meat are different.

Allow roast to rest for about 10 minutes before carving.
If desired serve with pan juices."

How To Cook Tender, Juicy Pork Chops Every Time | The Kitchn:

A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Loin Chop
Other names: Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop
Where it's from: The hip and loin toward to the back of the animal. Depending on where they're cut from, the chops may have some pieces of tenderloin.
What it looks like: Loin chops cut toward the center of the loin will have a T-shaped bone that has loin on one side and tenderloin on the other. Sometimes the more tenderloin present, the higher the cost. Top loin chops will have no tenderloin.
What it tastes like: Very lean, very mild pork flavor.
How to cook it: Because tenderloin and loin cook at different rates, loin chops can be hard to cook properly since both are present. Like rib chops, they should be cooked quickly, so grill, broil, or sear-roast these chops, but be careful not to overcook them. Brining will also help with keeping the meat moist.

What's the Difference Between Pork Loin and Pork Tenderloin? — Meat Basics | The Kitchn:
Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.
How you cook it, though, is the main difference.
Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods.

More resipe Pork Loin!
- Recipe: Bone-in Pork Loin with Dijon Sauce | The Kitchn:
- Recipe: Pork Loin Stuffed with Olives and Sun-Dried Tomatoes | The Kitchn:
- Roast Pork Loin Recipe with Apples | Leite's Culinaria:
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Соус чимичурри.

Есть несколько историй, которые объясняют название этого соуса.
Аргентинский изыскатель Мигель Браско утверждает, что слово чимичурри возникло после того, как англичане захватили Рио-де-ла-Плата.
Заключённые просили приправы для своей еды, при этом смешивая английские, испанские слова и слова аборигенов.
Согласно этой истории, че-ми-карри означает «Че миль сальса» (дайте мне приправы) или «Дайте мне карри».
Таким образом слово преобразовалось в чимичурри.
Рецепт: Соус чимичурри.
Продвинутые мясоеды знают: если вы хотите мяса, много ароматного, сочного, вкусного жареного мяса – надо ехать в Аргентину.
Аргентинцы разбираются в жареном мясе как мало кто другой, и неудивительно, что соус чимичурри – лучшее, что можно подать с мясом, не считая вина – придумали именно они.
Соус чимичурри хорош тем, что сочетается с любыми видами мяса (и не только мяса), приготовленными на гриле: имея свой узнаваемый вкус и характер, он тем не менее не забивает, а подчеркивает яркий вкус жареного мяса.
Чимичурри готовится из мелко нарезанной петрушки, рубленого чеснока, оливкового масла, орегано и белого или красного уксуса.
Могут быть добавлены натуральные ароматизаторы — кинза, красный перец, кумин, тимьян,лимон и лавровый лист.
Для соуса с красным уксусом подойдут также помидоры и сладкий перец.
Соус может быть использован и в качестве маринада к жареному мясу.
Нужно:
1 большой пучок петрушки и кинзы,
2 зубчика чеснока,
1 луковица шалота или 1/2 обычной луковицы,
2 ст. л. винного уксуса,
100 мл оливкового масла,
острый перчик (при желании),
1 ч. л. сушеного орегано,
1/2 ч. л. молотой зиры (кумин/Cumin),
соль,
черный перец.
Приготовление:
Если вы готовите чимичурри в блендере, то тут все предельно просто: соедините все ингредиенты и пробейте до желаемой консистенции.
Другой способ – измельчить зелень, чеснок и лук в блендере (или ножом), добавить приправы и вмешать оливковое масло и винный уксус уже вручную: считается, что твердые и жидкие компоненты соуса так соединятся более правильным образом.
Естественно, базовый рецепт чимичурри – прекрасная основа для разного рода творчества.
Можно использовать любую зелень, которая вам нравится, – укроп, базилик, зеленый лук, свежий орегано (вместо сушеного) и так далее.
Кинза выступает в данном соусе просто превосходно, но у многих есть предубеждение к этой замечательной травке.
Если вы не очень любите кинзу – приготовьте чимичурри из одной петрушки, некоторые аргентинцы тоже так делают.
Любители острого могут добавить перчик – в этом случае подойдет как мелко нарубленный свежий чили, так и молотый сушеный.
Другие альтернативы – маринованный перец или несколько капель острого соуса, которые помогут вам «довернуть» ваш чимичурри до желаемого вкуса.
Соус чимичурри мож­но приготовить заранее и хранить в холодильнике, перемешав перед подачей.
Чимичурри идеален с жареным мясом, будь то свинина, баранина, курица или хороший говяжий стейк, но не менее вкусен с рыбой и даже овощами, приготовленными на гриле.
Источник: http://sobesednik.ru/recipies/20130326-retsept-sous-chimichurri

Чимичурри: Развенчание мифов.(eng).

Chimichurri.

Chimichurri: Debunking The Myths : Asado Argentina:
Chimichurri: Debunking The Myths.
Dry Chimichurri Mix & Rub : Asado Argentina:
Dry Chimichurri Master Mix - uncooked sauce used for grilled meat.

1 Tablespoon dried parsley
1 Tablespoon dehydrated onion flakes
1 Teaspoon dried oregano
1 Teaspoon dehydrated minced garlic
1 Teaspoon red chili flakes
1 Teaspoon basil
1 Teaspoon paprika or powdered sweet pimenton
1/2 Teaspoon ground or flaked laurel (bay leaf)
1 Teaspoon salt

Chimichurri Sauce : Asado Argentina:
Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
Chimichurri Sauce.

1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil)
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste (Aji Molido if you can find it)

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients.
Allow to rest for 30 minutes.

Next add the vinegar and water.
Mix well.
Allow to rest for 30 minutes.

Finally add the oil and mix well.
Make sure that the liquids cover the rest of the ingredients.
If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch.
Transfer to a non-reactive clean bowl or jar that can be covered.
Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight.
For better results prepare at least 2 or 3 days ahead of time.
If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil, if congealed, thins out before serving.

The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for "che mi salsa" (a rough translation is hey give me condiment or give me curry). The word then corrupted to chimichurri.

More recipe Chimichurri - "give me the curry" - Argentinian parsley-based sauce (parsley, garlic, oil, and red pepper flakes):
Sauced: Chimichurri Sauce | Serious Eats : Recipes:
Makes 1 cup

Ingredients
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons oregano leaves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes

Procedures
- Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

- Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes.
Use immediately or store in the refrigerator for up to 2 days.
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