tag:blogger.com,1999:blog-72332803400017541752024-01-31T19:15:53.096+00:00The Ginger GourmandNaomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-7233280340001754175.post-27095924280662566282017-02-26T17:56:00.002+00:002017-02-26T18:35:36.725+00:00Chippy Chips<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 21.3pt; text-autospace: none;">
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">If you could only eat one carb for the rest of your
life, which one would it be?<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Rice? Potatoes? Pasta? Bread?<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #353535; font-family: "arial"; mso-ansi-language: EN-GB;">It's a silly question, I know, but one which gets your
brain whirring nonetheless. The sort you can ponder on and debate during long
car journeys or late summer's evenings, sat outside in the dwindling heat with
just one more glass of wine before bed. <o:p></o:p></span><span style="color: #353535;">(A bit like our family discussions thrashing out choices for Desert Island Discs. Hours spent sat around the kitchen table considering the perfect balance of sentiment, memories, pleasure and exhilaration. My parents are just waiting for their invitation). </span></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Pilaf, sushi, paella, sticky rice, risotto, rice
pudding, tah dig, jasmine rice. <o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Baked potatoes, dauphinois, good old roasties, loaded
skins, buttery mash, gnocchi, patatas bravas, potato cakes.<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">You get the picture (and I'm barely scratching the
surface). Countless ways to serve each humble carb. </span><br />
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">I am undecided. My gut tells me it's rice. But the
pleasure I get from baking and eating a loaf of sourdough is pretty
insurmountable. Freshly baked, thickly sliced and dunked into a bowl of
steaming hot soup. Or toasted, spread with good butter and marmite. What would
you dip in your soup if you didn't have bread?<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Noodles. NOODLES. What would I do without a bowl of
steaming hot broth, noodles, greens and marinated tofu. My go to dinner on the
rare occasion I'm eating alone at home. Restorative when I need a pick me up.
Pho, ramen, laksa. These I am not sure I would wish to forgo forever. <o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">And yet, there is little so comforting, so homely and
so satisfying as the humble chip. Chippy chips. Chippy chip shop chips. Piping
hot, wrapped in paper, doused in salt and malt vinegar, and eaten on the
leisurely amble home from the chippy. <o:p></o:p></span><br />
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Proper, homemade chips. Perhaps not made in the old
greasy chip pan like Dad did when I was growing up (and sadly cause of many a
kitchen fire for some), but you know, fried. As they should be. There is whole
nation of children growing up in the belief that chips are cooked in the oven.
From the freezer or the M&S chilled cabinet and straight to a baking
tray. <o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Chips go with everything. My favourite comfort food
growing up was Granny's cauliflower cheese (made with extra cheese) and chips. My boys like them with homemade fishfingers and obscene amounts
of ketchup. I'm quite partial to them stuffed between two slices of well
buttered white bread. But if you ask my friend Jassy, she'll tell you that <a href="http://ginandcrumpets.com/chip-shop-chips/" target="_blank">chip shop chips</a> are perfect with crab. Especially <a href="http://ginandcrumpets.com/supper-club-turned-recipe-crab-cream-garden-herbs/" target="_blank">crab with cider, creamand herbs</a>. </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">500g Maris Piper potatoes<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">1.5 – 3 litres rapeseed oil*<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Peel the potatoes and put them into a bowl of cold
water. <o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Taking one potato at a time from the water, cut the
potatoes lengthways into finger sized chips (approximately 1cm to 1.5cm
diameter) and return them to the bowl of water. <o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Bring a large pan of salted water to the
boil. Add the chips and simmer for 5 minutes (but no longer, otherwise they may
begin to fall apart). Drain the chips and put them on kitchen paper until
completely cool.<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Fill your deep fat fryer to the maximum
level with the rapeseed oil and heat to 130°C (the amount of oil you will need
will depend on the size of your fryer – I have a mini one which only takes 1.25 litres - and fry in batches,
if you have a large fryer you may need more oil so check the instructions). <o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Put the cooled chips into the basket of
your deep fat fryer, lower into the oil and cook until a pale crust starts to
form on the chips (about 7-8 minutes). Drain the chips and put them on fresh
kitchen paper until completely cool. (If you want to get ahead, you can cook
them up to this step and then leave in the fridge, covered, for up to 24 hours.
Heston says 3 days, but I’m not so keen when they’ve been sat around that long
and who has the self control to resist giving those chips their final fry for 3
days anyway?).<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">When you are ready to finish cooking the
chips, heat the oil in your deep fat fryer to 180°C. Put the cooled chips into
the basket of your deep fat fryer, lower into the oil and cook until golden and
crispy (about 4-5 minutes).<o:p></o:p></span></div>
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<span style="color: #353535; font-family: inherit; mso-ansi-language: EN-GB;">Drain the chips on kitchen paper, put them into a serving
bowl and sprinkle with plenty of good quality salt flakes.<o:p></o:p></span><br />
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<i style="mso-bidi-font-style: normal;"><span style="color: #353535; font-family: "arial"; mso-ansi-language: EN-GB;">*I use Waitrose
Essentials vegetable oil, which is 100% rapeseed oil. Jassy uses groundnut oil
for her chips (as does Heston). It does give a better flavour (and I think is
better at this heat), but it is much more expensive. You can reuse the oil – once
cool, drain it through a sieve into a suitable container and store in a cool
place until you next make chips. Probably the next day.</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "arial"; mso-ansi-language: EN-GB;"><o:p></o:p></span></i></div>
Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com2tag:blogger.com,1999:blog-7233280340001754175.post-27743635551477867092017-02-19T17:52:00.004+00:002017-02-19T17:52:48.906+00:00Beetroot Labneh<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqh_Ryu_s698OaYqRUTJ1-_VWMITr5oXCIKk6_x_WK-BY0xrutZC34iLop0CgUeJ99YU4AbThMu_00vvI0CWJ-6sXZ8_AmmAM7Fu2qsbyQMexiXGc_NfklsxtaCxjizSk_WnDFT3hY3y-/s1600/IMG_6819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqh_Ryu_s698OaYqRUTJ1-_VWMITr5oXCIKk6_x_WK-BY0xrutZC34iLop0CgUeJ99YU4AbThMu_00vvI0CWJ-6sXZ8_AmmAM7Fu2qsbyQMexiXGc_NfklsxtaCxjizSk_WnDFT3hY3y-/s640/IMG_6819.JPG" width="640" /></a></div>
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<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">I first made this
‘pink labneh’ with my two young sons – one who loves labneh and one who loves
everything pink – as a way of reintroducing them to beetroot. Both ate
beetroot as babies (one perhaps more enthusiastically than the other). I remember their messy, pink stained faces and bibs that never came clean again. But when they hit their selective eating
phases during their toddler years, beetroot was high up the rejection list. </span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
I can see why. I love beetroot for its sweet, earthy flavour, but it isn't a vegetable that is eaten every week, so it becomes alien. Viewed with suspicion by cautious eaters. The vibrant colour of this labneh reeled them in eventually. It's hard to resist something so bright. </div>
<div class="MsoNormal">
<br /></div>
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Simple to make and visually stunning, this beetroot labneh works well as a pre-dinner <a href="http://petersyard.com/recipes/dips/beetroot-labneh-ginger-gourmand/" target="_blank">dip</a> or as part of a more substantial lunch. I like to serve it with dark rye bread and smoked mackerel.</div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;"><o:p><br /></o:p></span></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-GB;">You will need to make this the day before you want
to eat it as the labneh needs to sit in the fridge to strain over night. <o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-GB;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNdkGYEux5kgRuEpzu7lIr8n4c6korx-o_LnZXWpIaVTfSwq0TVNu9DRI83kfkVkkp1aYHWJifjVxZhtochVZT_jLWuKoRh6UJx3Vqy7c8kSiAsf_Ny-QlolSNkcZfC3cj-Y4R51KAlb0/s1600/IMG_6811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNdkGYEux5kgRuEpzu7lIr8n4c6korx-o_LnZXWpIaVTfSwq0TVNu9DRI83kfkVkkp1aYHWJifjVxZhtochVZT_jLWuKoRh6UJx3Vqy7c8kSiAsf_Ny-QlolSNkcZfC3cj-Y4R51KAlb0/s640/IMG_6811.JPG" width="426" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">2 medium beetroot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">250g whole milk yogurt
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">1 tsp lemon juice <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">¼ tsp salt (optional)<o:p></o:p></span></div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-GB;">To serve: <o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">2 tbsp toasted walnuts,
roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">a few fronds of dill<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">walnut oil (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-GB;">Method<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
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<span style="mso-ansi-language: EN-GB;">Begin by cooking the
beetroot. Preheat the oven to 190°C (170°C fan). <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">Cut the leaves off the
beetroot and discard them, but do not top and tail the beetroot at this stage.
Wash the beetroot and wrap it in foil. Place the foil wrapped beetroot on a
baking tray and put it in the oven. Roast for 1 to 1½ hours until cooked
through. You can test whether the beetroot is cooked by unwrapping the foil and
piercing the beetroot with the end of a sharp knife. The beetroot is cooked
when the beetroot is tender and the knife slides easily into the beetroot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">Leave the beetroot
until it is cool enough to handle.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">Once cooled, top and
tail the beetroot and peel it (it is probably a good idea to wear washing up
gloves to handle the beetroot, otherwise you will end up with pink fingers).
The skin should rub off easily. Put the peeled beetroot into a food processor or
blender and blitz to a purée. Depending on the size of your beetroot, you
should end up with around 150g beetroot purée. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">In a small bowl, mix
together the yogurt, lemon juice, 150g beetroot puree and the salt (if using –
leave the salt out if you are making this for babies or young children) until
combined. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">Line a sieve with a
piece of muslin and place it over a bowl. Put the beetroot mixture into the
muslin-lined sieve. Draw up the sides of the muslin and twist together so that
the beetroot mixture forms a ball (see photo below). Leave in the fridge for 12-24 hours to
strain.<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">Put the beetroot
labneh into a serving dish and top with chopped toasted walnuts, dill and, if
you have some, a little walnut oil. Serve with crackers, crispbread</span><span lang="EN-US"> or crudités.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaguQxrZzHdAUdKh5qbCmNwv84Y7BPgL60xbo-fYFZ76XdBjJeqE2bkvtpS56tHQtbXwt9uTZK2D4WaTxQwGf1rNGl1QzgAeha2pnffWiKTH_9h12Qpsw04Rjc2vrKZRS-sOitGKU81mid/s1600/IMG_6774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaguQxrZzHdAUdKh5qbCmNwv84Y7BPgL60xbo-fYFZ76XdBjJeqE2bkvtpS56tHQtbXwt9uTZK2D4WaTxQwGf1rNGl1QzgAeha2pnffWiKTH_9h12Qpsw04Rjc2vrKZRS-sOitGKU81mid/s640/IMG_6774.JPG" width="426" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><i>This is the full version of my <a href="http://petersyard.com/recipes/dips/beetroot-labneh-ginger-gourmand/" target="_blank">Beetroot Labneh</a> recipe which appeared on the Peter's Yard website as part of their 7 Dips for 7 Days campaign earlier this month.</i></span></div>
Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-83273009903540515752017-02-09T20:41:00.000+00:002017-02-09T20:41:32.320+00:00Blood Orange, Fennel & Hazelnut Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3zyyYMhChuPCgqR_AF4P1oxor5uFn4hD05K28MXaKqGpcgSCavp30tvuJOKZTHAAYgwpn37rmVRzUKeOw3Fy9C5c8WBC3ShhP0FBa9e25FNfo9y8nLz2ezTdu54CzR5oQsBIXI3qiwWn/s1600/IMG_6753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3zyyYMhChuPCgqR_AF4P1oxor5uFn4hD05K28MXaKqGpcgSCavp30tvuJOKZTHAAYgwpn37rmVRzUKeOw3Fy9C5c8WBC3ShhP0FBa9e25FNfo9y8nLz2ezTdu54CzR5oQsBIXI3qiwWn/s640/IMG_6753.JPG" width="426" /></a></div>
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<div class="MsoNormal">
<span style="mso-ansi-language: EN-GB;">On a grey and dank
Winter’s day, when even the thought of waiting at a bus stop or standing in the
playground whilst your toddler heads for his five hundredth go on the slide
fills you with frostbite dread, this little salad is a shining beacon of
lunchtime pleasure. Vibrant, tart and crisp. Everything a winter salad should
be.<o:p></o:p></span></div>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">I am a little ashamed to admit that when I encountered
a blood orange for the first time, it was not love at first sight. In much the
same way as I have done with my boys in recent years, my Mum proffered this
golden globe like a precious jewel to behold. A rare, seasonal treat, which
undoubtedly cost her an arm and a leg, but which she was excited and happy to
share with me.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">I wasn’t a squeamish child, but I just could not see
past the word ‘blood’. I truly believed that this precious orange had been
tainted, so I failed to understand and share my Mum’s enthusiasm. <o:p></o:p></span></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">Making up for all those lost years I now gorge myself
on them. Particularly Sicilian blood oranges which, for me, are the best. And
what’s more, I don’t have to share. For now at least.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FJuwxXDs5xdUx2D12-Qi1nLunNrxSFh_9PxyQETdfzdnEIksHF0julQ9EXUG94j7g4Mawso-Q1PWMYszT_Q_DLaq-ytPD0vbEmZO6GNrW9SUr6i46FNDhYvT0vQwEdbMygT4ojhjWC3E/s1600/IMG_6761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FJuwxXDs5xdUx2D12-Qi1nLunNrxSFh_9PxyQETdfzdnEIksHF0julQ9EXUG94j7g4Mawso-Q1PWMYszT_Q_DLaq-ytPD0vbEmZO6GNrW9SUr6i46FNDhYvT0vQwEdbMygT4ojhjWC3E/s640/IMG_6761.JPG" width="640" /></a></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">Ingredients<o:p></o:p></span></b></div>
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<br /></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">1 large bulb of fennel<o:p></o:p></span></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">4 blood oranges<o:p></o:p></span></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">40g good hazelnuts, toasted<o:p></o:p></span></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">¼ tsp Malden salt<o:p></o:p></span></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">1 tbsp lemon juice<o:p></o:p></span></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">2 tbsp cold pressed rapeseed oil*<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">Method<o:p></o:p></span></b></div>
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<span style="color: #353535; mso-ansi-language: EN-GB; mso-bidi-font-family: Times;">In a medium sized bowl, whisk together the salt and
lemon juice with a fork. Add the oil and whisk again. Set to one side. <o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">Remove the leafy
fronds from the fennel and set to one side. Cut the fennel in half lengthways
and then, using a sharp knife or a mandolin, slice the fennel as thin as you
can. Put the sliced fennel into the bowl and turn well in the dressing.<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">Using a sharp knife,
slice off the top and the bottom off one of the blood oranges. Sit the orange
flat on a chopping board and remove the skin and pith by slicing the knife
downwards between the flesh and the skin. Work your way around the orange until
all of the skin and white pith has been removed and discarded. Set to one side
and repeat with the remaining three blood oranges. <o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">Slice the blood
oranges through the centre into slices about ½cm thick. Roughly chop the
toasted hazelnuts.<o:p></o:p></span></div>
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<br /></div>
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<span style="mso-ansi-language: EN-GB;">Arrange the dressed
fennel on a serving plate and add the blood orange slices. Scatter the toasted
hazelnuts and fennel fronds over the top. Serve straight away.<o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-GB;">*If you have a bottle of good hazelnut oil,
substitute 1 tablespoon of the rapeseed oil for hazelnut oil.<o:p></o:p></span></i></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-34372125004365024242017-01-04T11:04:00.000+00:002017-01-04T11:04:20.544+00:00Winter Slaw (or the only way to eat red cabbage)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAePtraEwmLmlJtxfIPcac-tgC8NyF2TIPDxMrX45ay1fE_a84MYFSybCwNTF6iLd2OKUF0CS_EtU-FkIhY6NqcTdmtzMlyCOTRb57ZLRENlhzIWwcz6guQnCufz2FDdhvKIJOA1EqbWdg/s1600/IMG_6679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAePtraEwmLmlJtxfIPcac-tgC8NyF2TIPDxMrX45ay1fE_a84MYFSybCwNTF6iLd2OKUF0CS_EtU-FkIhY6NqcTdmtzMlyCOTRb57ZLRENlhzIWwcz6guQnCufz2FDdhvKIJOA1EqbWdg/s640/IMG_6679.JPG" width="640" /></a></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">Red cabbage and sprouts. Two vegetables best eaten raw. </span></span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">After a childhood of sprout and red cabbage aversion (in which I am fully aware I am not alone) it was a revelation to discover that neither require nor, in my most humble opinion, benefit from cooking. </span></span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">Nine. That was the number of sprouts on my plate as a child. Nine. What sort of parents make their sprout-detesting child sit and look at nine whole sprouts? Mine. Although of course they'll laugh and dismiss the very idea if I ever mention it. I recall my attempts to disguise them from myself by smothering them in mashed swede (why sully a decent element of my roast dinner with the dreaded sprouts when I could combine two of the most revolting foods on my plate?). Luckily for me I had younger siblings who were rather partial to a sprout or two. So with a little distraction and the odd flick of a knife here and there, I managed to offload a few. The requirement to eat nine did eventually reduce to three. Three. Still three too many. </span></span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">The first time I willing ate, and (gasp) actually enjoyed, sprouts was with family in France last Easter. A simple salad of finely shaved raw sprouts, lemon, cheese and hazelnuts made by <a href="http://www.biencuitglutenfree.com/" target="_blank">Lisa</a>. I even had seconds. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYtQmRg4hGJWhMQbtigdnMGA5M_XUlBMbQwrHCtQtaVvuBT3Zam2NXFmVredkWOKPh6ycLYQu3RM1T4AiKWb_PKMxziHHYUX3S_hQm_P601SSPIL__rkZ1JUicUYZma4E1yx3-9XTFCQ_/s1600/IMG_6686.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYtQmRg4hGJWhMQbtigdnMGA5M_XUlBMbQwrHCtQtaVvuBT3Zam2NXFmVredkWOKPh6ycLYQu3RM1T4AiKWb_PKMxziHHYUX3S_hQm_P601SSPIL__rkZ1JUicUYZma4E1yx3-9XTFCQ_/s640/IMG_6686.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red cabbage at its best</td></tr>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">Red cabbage was no better. As a child I only ever knew it slowly braised with apple or pickled and served straight from the jar along side homemade shepherd's pie. (I'm guessing that's a northern thing). Pickled I could live with, crisp at least, even if the vinegar it was doused in was of the most mouth-stripping, astringent kind. But braised was up there with the worst of the over cooked sprouts. Slightly sweet, heady with clove and allspice. It has a bit of the marmites about it. Love it or hate it. </span></span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">A winter slaw is where red cabbage excels. I'm not overly fond of the traditional coleslaw. Vegetables which have spent too long languishing in a creamy, almost cloying, sauce made with excessive amounts of cheap mayonnaise. (</span></span><span style="font-family: Times, 'Times New Roman', serif; text-align: -webkit-auto;">Although that is not to say that a simple, well made <a href="https://thegingergourmand.blogspot.co.uk/2012/01/smoked-mackerel-with-celeriac-beetroot.html" target="_blank">celeriac rémoulade</a> would be banished from my plate. An entirely different beast. Crisp celeriac given the briefest of introductions to lemon juice, Dijon mustard, good mayonnaise and a little natural yogurt. Perhaps tinged pink with grated beetroot stirred through moments before serving). </span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">When a red cabbage finds its way into my fridge it is for the sole purpose of making a salad. A crisp, colourful, wintery salad. Or three or four. It is a bountiful vegetable which keeps on giving, staying fresh long after the parsley has wilted, making this salad a great fridge foraged lunch.</span></span></div>
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<span class="s1"><span style="font-family: Times, Times New Roman, serif;">You don't have to use the same ingredients every time, it really will depend on what is lurking in your fridge, but the crisper and more robust the better. Celeriac, beetroot, cabbage, </span></span><span style="font-family: Times, Times New Roman, serif;">kohlrabi… </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Winter Slaw</td></tr>
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<span lang="EN-US"><b>Ingredients</b><o:p></o:p></span></div>
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<span lang="EN-US">¼ tsp salt<o:p></o:p></span></div>
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<span lang="EN-US">juice ½ lemon<o:p></o:p></span></div>
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<span lang="EN-US">2 tbsp light extra virgin olive oil<o:p></o:p></span></div>
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<span lang="EN-US">1 carrot, peeled<o:p></o:p></span></div>
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<span lang="EN-US">¼ medium red cabbage<o:p></o:p></span></div>
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<span lang="EN-US">½ apple, core removed<o:p></o:p></span></div>
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<span lang="EN-US">½ pomegranate<o:p></o:p></span></div>
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<span lang="EN-US">2 or 3 mejool dates<o:p></o:p></span></div>
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<span lang="EN-US">small handful of flat leaf parsley leaves<o:p></o:p></span></div>
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<span lang="EN-US"><b>Method</b><o:p></o:p></span></div>
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<span lang="EN-US">Begin by making the dressing. Put the salt
and lemon juice into a medium sized bowl and whisk with a fork. Add the olive
oil and whisk until combined.<o:p></o:p></span></div>
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<span lang="EN-US">You can use a mandolin to prepare the
carrot, red cabbage and apple, or (like me) a chopping board and a big sharp
knife. Julienne the carrot and finely slice the red cabbage. Add them to the
dressing and stir well to combine.<o:p></o:p></span></div>
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<span lang="EN-US">Finely slice the apple (I like to leave the
skin on) and add to the carrot and red cabbage before it has chance to start
turning brown. <o:p></o:p></span></div>
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<span lang="EN-US">Remove and discard the stones from the
dates and finely chop the dates. Remove the seeds from the pomegranate (I do
this by holding the half a pomegranate over a bowl and bashing the skin side
with a wooden spoon or rolling pin). <o:p></o:p></span></div>
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<span lang="EN-US">Add the dates, pomegranate seeds and flat
leaf parsley to the slaw, stir and serve immediately.</span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Winter Slaw</td></tr>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com2tag:blogger.com,1999:blog-7233280340001754175.post-73259721048342182772016-12-21T16:28:00.001+00:002016-12-21T16:28:19.846+00:00Carrot, Cashew & Apricot Stuffing Balls <div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgLQi57lq-ruwr7rgW4MIHZ22VplUjd2EvI-R8PrTU07DkIqkj4n-D0DjJeomibJ52iOgZYPJ8aMvHyxBeYHex0ZNAA00GMRksGq2oJCdFGWvwayWKs38XcImYtVVIS6HtWuiTcdm-et7/s1600/IMG_6666.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgLQi57lq-ruwr7rgW4MIHZ22VplUjd2EvI-R8PrTU07DkIqkj4n-D0DjJeomibJ52iOgZYPJ8aMvHyxBeYHex0ZNAA00GMRksGq2oJCdFGWvwayWKs38XcImYtVVIS6HtWuiTcdm-et7/s640/IMG_6666.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot, Cashew & Apricot Stuffing Balls</td></tr>
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Never wishing to feel like I'm missing out, I have to admit to being a little miffed if Christmas Day comes around and I find that I have to forgo all of the trimmings. But stuffing is so versatile. It can easily be adapted to suit everyone.<br />
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These Carrot, Cashew & Apricot Stuffing Balls are crispy on the outside and soft in the middle. Lightly spiced, with little nuggets of sweetness from the dried apricots, they work as well with turkey or goose as they do with a vegetarian main course. In fact, I'd quite happily forgo the main event for a pile of these little morsels, roasties, buttered kale, honey and lime roasted parsnips and a huge jug of vegetarian gravy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW75bxTHyW06zuoi5KBGoUD5Tjct4bh9EG34Jp0gc5rJM7SlaGbNNaYr47V_0IeGrq40hypqFQrysofHem8sMIQEA2XdS4vnkwlhdeklQFvsFPtk51wsLRRlpUGztx3SGa412m3a37q6H/s1600/IMG_6664.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW75bxTHyW06zuoi5KBGoUD5Tjct4bh9EG34Jp0gc5rJM7SlaGbNNaYr47V_0IeGrq40hypqFQrysofHem8sMIQEA2XdS4vnkwlhdeklQFvsFPtk51wsLRRlpUGztx3SGa412m3a37q6H/s640/IMG_6664.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot, Cashew & Apricot Stuffing Balls</td></tr>
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They taste just as good cold the day after, so make sure there are plenty to snack on when Boxing Day comes around. And if you do have happen to have some leftover (or if you make a double batch) they make great snacks for children (and adults).<br />
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<tr><td class="tr-caption" style="text-align: center;">Carrot, Cashew & Apricot Stuffing Balls</td></tr>
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<i>To make this recipe vegan, replace the butter with olive oil and use your usual egg replacer instead of the eggs.</i><br />
<b><br /></b>
<b>Ingredients</b><br />
<br />
50g cashew nuts<br />
25g unsalted butter<br />
1 small onion, finely chopped<br />
1 medium carrot, peeled and coarsely grated<br />
1 tsp ground cumin<br />
zest of 1/2 unwaxed orange<br />
100g fresh breadcrumbs<br />
50g dried apricots (about 8), chopped<br />
1-2 tbsp chopped flat leaf parsley<br />
2 medium eggs, beaten<br />
salt & black pepper (optional)<br />
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<b>Method</b><br />
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Preheat the oven to 190C (170C fan).<br />
<br />
Put the cashew nuts on a small baking tray and roast in the oven for 8-9 minutes, until they are a light golden colour. This really enhances their flavour, so well worth doing. Remove from the oven, leave to cool and then roughly chop. If you are feeding babies or very young children, you can pulse the cashew nuts in a food processor until they resemble breadcrumbs instead of chopping them so there's no risk of choking.<br />
<br />
Whilst the cashew nuts are in the oven, put a small frying pan over a medium heat. Add the butter. Once the butter has melted add the onion and turn the heat down a little. Cook for 7-8 minutes, stirring often, until the onion has softened and is beginning to turn golden at the edges. Add the grated carrot and continue to cook, stirring often, for a further 5 minutes, until the carrot has softened. Add the ground cumin and cook for a minute or two.<br />
<br />
Transfer the onion and carrot mixture to a large mixing bowl and leave to cool.<br />
<br />
Once cool, add the orange zest, breadcrumbs, chopped dried apricots, chopped flat leaf parsley, roasted cashew nuts and season (I don't add salt as I cook for young children and there is already salt in the breadcrumbs, but if you are cooking for adults you will probably want to add salt and pepper to suit your tastes). Stir well to combine.<br />
<br />
Line a baking tray with non stick baking paper.<br />
<br />
Add the beaten egg to the mixing bowl, a little at a time, and mix well (I use sourdough breadcrumbs which seem to need a little more egg to combine, but you may not need the full amount, so add gradually). Form the mixture into 9 balls, each about the size of a golf ball, and place them on the lined baking tray.<br />
<br />
Put the baking tray in the oven and bake for 20 minutes, until the stuffing balls are golden and a little crispy at the edges.<br />
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Serve hot or cold. The stuffing balls can be made ahead, cooled and frozen. Defrost thoroughly and then reheat in a medium oven for 7-8 minutes, until hot.<br />
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<tr><td class="tr-caption" style="text-align: center;">Carrot, Cashew & Apricot Stuffing Balls</td></tr>
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<br />Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-32378126267344277232016-12-16T11:51:00.000+00:002016-12-16T11:51:23.751+00:00Caramelised Shallot & Chestnut Tarte Tatin with Spelt Olive Oil Pastry<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Caramelised Shallot & Chestnut Tarte Tatin</td></tr>
</tbody></table>
<br />
Old recipes need to be revisited. Viewed afresh. Updated. There are new ideas and techniques. Ways to improve. Ingredients which have become more readily available. Others which are outdated or have fallen out of favour.<br />
<br />
So this is my updated Caramelised Shallot & Chestnut Tarte Tatin. The perfect vegetarian and vegan centrepiece for Christmas dinner. I first wrote a version of this recipe back in 2009, having made it for Christmas dinner a few years earlier. My Uncle John was visiting from Ireland for Christmas, an event in itself, which always involves much silliness, standing on chairs singing nursery rhymes and a vegan alternative to turkey for us all to share.<br />
<br />
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The original recipe (such as it was, made, eaten and enjoyed, but never written down) was vegan, but the pastry will no doubt have been made using White Flora, a white vegetable fat, which has long since vanished from shop shelves. Its closest dairy-free equivalent, Trex, is made from palm oil. Whilst it may make good pastry, I won't buy it. The same goes for the principal dairy-free ready made puff pastry on the market, Jus-Rol, or indeed anything containing palm oil. Its connection with rainforest deforestation, human rights violations, child labour and animal cruelty (to name but a few) is well documented. I'm with Joanna Blythman, journalist and author of Swallow This, when she says that going into 2017 <a href="http://www.thegrocer.co.uk/opinion/columns/second-opinion/its-time-to-abandon-palm-oil/546146.article?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=rss" target="_blank">it is time to abandon palm oil</a>.<br />
<br />
So this tarte tatin has a classy new pastry to be proud of. Rich and packed with fresh thyme, it is simple to make and work with. There's no need to be careful and light of finger when mixing the ingredients, and definitely no rubbing fat into flour until it resembles breadcrumbs. When dry ingredients meet wet ingredients, the pastry comes together in a matter of seconds. A vegan-friendly pastry recipe which uses olive oil instead of palm oil.<br />
<div>
<br /></div>
The combination of shallots, chestnuts and mushrooms is not a new one. Especially at this time of year, when they are all in season and at their best. Add a splash of madeira and plenty of fresh thyme and they taste so good.<br />
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<br />
<b>Ingredients</b><br />
<br />
<i>For the pastry:</i><br />
<br />
225g white spelt flour<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp nutritional yeast (optional)<br />
1 tsp fresh thyme leaves<br />
75ml extra virgin olive oil<br />
<br />
<i>For the rest:</i><br />
<br />
2 tbsp olive oil<br />
500g shallots (about 400g peeled weight)<br />
150g cooked, peeled chestnuts<br />
100g chestnut mushrooms<br />
1 tsp fresh thyme leaves<br />
1 tsp muscovado sugar<br />
1 tbsp madeira*<br />
salt and freshly ground black pepper<br />
<br />
<b>Method</b><br />
<br />
Begin by making the pastry (this can be done up to 24 hours ahead). Put the flour, baking powder, salt, fresh thyme leaves and nutritional yeast (if using) into a large mixing bowl and whisk together with a balloon whisk. Add the olive oil and 70ml cold water. Using your hands, bring the ingredients together to form a rough ball. Knead lightly for a few seconds until the pastry is smooth.<br />
<br />
Flatten the pastry out into a patty, wrap in cling film and chill in the fridge for at least 30 minutes (longer if possible).<br />
<br />
Whilst the pastry is chilling, prepare the rest of the ingredients.<br />
<br />
Peel the shallots and slice any large ones in half lengthways. Clean the mushrooms by wiping them with a piece of kitchen roll, then trim off the stalks and cut into quarters.<br />
<br />
Preheat the oven to 200C (180C fan).<br />
<br />
Put a tarte tatin dish dish (20cm diameter) or an oven-safe frying pan of the same size over a medium heat. Add the olive oil, then place the shallots into the dish, cut side down (for those you have sliced in half). Cook for 10 minutes until the shallots are starting brown slightly. Add the chestnuts, mushrooms, thyme leaves and sugar, pushing the chestnuts and mushrooms down gently between the shallots. Cook for another 5 minutes, then add the madeira, season with salt and freshly ground black pepper and cook for 2 to 3 minutes.<br />
<br />
Remove the pastry from the cling film and place it on a lightly floured surface. Roll out, turning with each roll, until it is a rough circle measuring about 22cm in diameter. Using a pastry brush, brush a little oil around the inner rim of the tarte tat in dish, then careful lift the pastry over the shallot mixture, tucking it in, and any surplus pastry back on itself, to form a seal.<br />
<br />
Bake for 30 minutes, until the pastry is a light golden colour.<br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Slide a knife around the edge of the pastry to loosen. Put a plate over the dish and then carefully tip the dish with the plate held firmly on top over so that the tarte tatin is sat shallot side up on the plate. Remove the dish. If any shallots decide to stick to the dish instead of the pastry, carefully lift them off the dish with a fish slice or spatula and put them back into position on the pastry.</span></span><br />
<span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">I like to serve this with roast potatoes, buttered kale or cabbage and vegan gravy.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<i><span style="font-family: "times" , "times new roman" , serif;">*not all brands of madeira are vegan-friendly, so</span> if you are making this for someone who is vegan it is worth checking.</i><br />
<i><br /></i>
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<i><br /></i>Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-30787470557226787762016-12-12T19:45:00.003+00:002016-12-13T16:37:09.621+00:00Festive Rocky Road<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gdEtEwVXmOpmeYhy_ru4KfN_CnU9VmsbZcP-LXG7WaFABn_vrBWI9HnfTN1lnyXa6cFPoj2XqJlVlNbiF1N-eBrmYSJpLpnLJtTA-ngsbZTGLsxnAmykLCuLKSerzhu0xRYBuqcBfHl9/s1600/IMG_6541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gdEtEwVXmOpmeYhy_ru4KfN_CnU9VmsbZcP-LXG7WaFABn_vrBWI9HnfTN1lnyXa6cFPoj2XqJlVlNbiF1N-eBrmYSJpLpnLJtTA-ngsbZTGLsxnAmykLCuLKSerzhu0xRYBuqcBfHl9/s640/IMG_6541.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Festive Rocky Road</td></tr>
</tbody></table>
<br />
Calories are essential.<br />
<br />
You're on the home straight. The final push. You need to keep your energy (and spirits) up.<br />
<br />
Whether you're partying hard, wrapping a mountain of presents, ferrying children from party to performance or staying up half the night, bleary-eyed, with gin in hand, trying to create a nativity costume (with the stars falling off as quickly as you can stick them on), you need sustenance. This is no time for self sacrifice.<br />
<br />
These little morsels of rocky road are easy to eat. Too easy perhaps. Blink and you've demolished four. So make them, give half away as festive gifts (another job ticked off that mother of all lists) and let yourself loose on the rest.<br />
<br />
And if you are worried about that calorie thing, then take the advice of Mum's work colleague: break a piece in half, shake out the calories and get eating.<br />
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<tr><td class="tr-caption" style="text-align: center;">Maraschino, Amaretto & Almond Rocky Road</td></tr>
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<br />
<i>Makes 64 bite-sized pieces</i><br />
<br />
<b>Ingredients</b><br />
<br />
200g Green & Blacks 70% dark chocolate<br />
100g Green & Blacks milk chocolate<br />
100g good unsalted butter<br />
3 tbsp condensed milk<br />
pinch maldon salt<br />
2 tbsp amaretto liqueur (optional)<br />
zest 1 orange, finely grated<br />
100g Luxardo maraschino cherries (drained weight)<br />
50g blanched almonds, toasted and roughly chopped<br />
150g amaretti biscuits<br />
<br />
<b>Method</b><br />
<br />
Grease and line a 20cm square, loose-bottomed baking tin.<br />
<br />
Break up the chocolate and put it into a large heat proof bowl with the butter. Place the bowl over a pan of simmering water (taking care to make sure that the bowl doesn't touch the water) and, stirring occasionally, leave the chocolate and butter to melt.<br />
<br />
Whilst the chocolate is melting, blot the maraschino cherries on kitchen paper to remove most of the syrup and cut each one in half. Put the amaretti biscuits into a plastic sandwich bag and bash them a little with a rolling pin until they are roughly broken up.<br />
<br />
Once the chocolate has melted, add the condensed milk, salt, amaretto liqueur (if using) and orange zest. Stir to combine.<br />
<br />
Add the maraschino cherries, toasted almonds and amaretti biscuits. Stir until evenly coated in the chocolate. Transfer the mixture to the prepared tin, spread out to fill the tin and smooth the top with the back of a spoon as best you can.<br />
<br />
Put the tin into the fridge for an hour, or until solid. Alternatively leave overnight. Then remove from the tin, discard the baking paper and carefully cut into small pieces. Dust with icing sugar.<br />
<br />
Store in the fridge or a cool place.<br />
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<br />Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-54010836594861889542016-12-06T20:13:00.001+00:002016-12-09T10:43:38.758+00:00Apricot, Almond & Amaretto Mincemeat<br />
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One of my earliest memories of food at Christmas time is of my mum appearing by my bedside late one evening, a large mixing bowl rested in the crook of her arm. It was dark, with just a flicker of orange light creeping in through our old brown curtains from the street light outside. I felt snug under my crisp sheets and eiderdown, and comforted by the familiar sounds around me. Yet I was drowsy and bewildered.<br />
<br />
Looking back now, the wooden spoon being proffered can only have been for me to stir our Christmas pudding. In that hazy light, as if watching myself on sepia-tinted film, my faded memory sees me push myself up, resting on one elbow as I dutifully stir the heady mixture of dried fruit, cinnamon, nutmeg, orange and brandy. With my sleep-heavy limbs, I managed one, maybe two, turns of the bowl before I settled back down, contented.<br />
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<tr><td class="tr-caption" style="text-align: center;">Apricot, Almond & Amaretto Mincemeat</td></tr>
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<br />
It has been a long time since I have been around to give my mum's Christmas pudding its traditional stir for good luck. Instead it is my turn to pass these traditions on to my sons. The huge, old Mason Cash mixing bowl, with its crazed glaze. A tarnished old tablespoon which was tucked into my kitchen box when I left home for university. And one of many well-used wooden spoons, which have stirred food, banged pots as if they were drums and will one day themselves be packed into a bag leaving home for the future that lies ahead.<br />
<br />
As I grew older, my memories of festive baking with my mum, in the kitchen of our little two up two down, turned to mince pies. Not just the odd dozen here or there. Tray after tray of brandy-laced mincemeat wrapped up in flaky shortcrust, always lovingly made by hand. The mince pie tin has to be seen to be believed. One minute filled to the brim with two, maybe three dozen rich, buttery pies, only for hands grappling to be the first to reach the last one moments later.<br />
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<tr><td class="tr-caption" style="text-align: center;">Homemade Apricot, Almond & Amaretto Mincemeat</td></tr>
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<br />
The very best mince pies are those crammed so full with boozy, homemade mincemeat, that it seeps out like molten lava as they bake. My mincemeat recipe evolves year on year. This is the third iteration of 2015. The jars to be polished off this week before we embark on a new batch for 2016.<br />
<br />
<b>Ingredients</b><br />
<br />
100g golden raisins<br />
200g currants<br />
100g large black flame raisins<br />
200g sultanas<br />
75g good unsalted butter<br />
200g soft brown sugar<br />
zest & juice 2 oranges<br />
zest & juice 1 1/2 lemons<br />
200g bramley apples (cored & peeled weight), grated<br />
75g blanched almonds, toasted and roughly chopped<br />
150g dried apricots, finely chopped<br />
1 1/2 tsp ground mixed spice<br />
1/2 tsp ground ginger<br />
freshly grated nutmeg (as much or as little as you like)<br />
100ml amaretto<br />
25ml cognac<br />
<br />
<b>Method</b><br />
<br />
Mix the raisins, currants and sultanas in a large mixing bowl and pick over to remove any stems.<br />
<br />
Put a large pan over a low heat. Add the butter, sugar, orange and lemon zest and juice and stir until the sugar has dissolved.<br />
<br />
Add the grated apple, raisins, currants, sultanas, dried apricots, almonds and spices. Stir to combine.<br />
<br />
Put the mixture back into the large mixing bowl and stir in the amaretto and cognac. Cover with a tea towel and leave in a cool, dark place for at least 24 hours.<br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">If you are just making the mincemeat to use over a couple of weeks then it will keep perfectly well sealed in a plastic container. If you want to store it in jars to keep it for longer, then fill sterilised jars, seal and store in a cool dark place.</span></span><br />
<span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;"></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_RDq4YzyPzO7756V5EokbhI1vPE-z34emc4PcvW_US5W__hZmGl_fsUscJsLvYe1tpamAHF6aTYMew4AYWUlCrJMg0xlHdunaJ97ijI8oucieUZXvXqeDJBLzh2KCscMZT9u08mp9ccZ/s1600/IMG_6493.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_RDq4YzyPzO7756V5EokbhI1vPE-z34emc4PcvW_US5W__hZmGl_fsUscJsLvYe1tpamAHF6aTYMew4AYWUlCrJMg0xlHdunaJ97ijI8oucieUZXvXqeDJBLzh2KCscMZT9u08mp9ccZ/s640/IMG_6493.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Christmas Gifts</td></tr>
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<span style="background-color: white; text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;"><i><span style="line-height: 20.799999237060547px;">*Please don't be put off by the list of random dried fruit. I like to use lots of different sultanas, raisins, etc for their size, flavour and colour, but you could just use the equivalent weight of whatever you have knocking around in the cupboard. Just make sure you use the dried apricots for this recipe because it really does make a difference.</span></i></span></span>Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-6669592354165124542016-09-15T13:11:00.002+01:002016-09-15T13:15:57.659+01:00Bakewell Pudding Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Bakewell Pudding Ice Cream</td></tr>
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I am well aware that September is not usually the time of year to be publishing an ice cream recipe. Until the beginning of this week, my mind had begun to turn to corn on the cob, squash and hearty bowls of soup. I was all set to add fish pie to next week's meal plan. Then here in London, summer decided it would have one last hurrah before ceding passage to the crisp, fresh days of autumn.<br />
<br />
As the table laden with gutsy, monochromatic bakes at Band of Bakers last night will testify, the regional bakes of our British Isles are not made for these Indian Summer days. A heavy and (dare I say it) rather stodgy collection of tarts, buns and cakes with more than their fair share of dried fruit, pastry and lard.<br />
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Hailing from Derbyshire, I had my eye on a Buxton Pudding, a baked dessert made with egg yolks, sugar, flour, milk and lemon zest (which I've never eaten, let alone baked before) or some Ashbourne Gingerbread. Then on Sunday evening the ever-reliable Countryfile weather forecast painted a rather different picture of my week, with temperatures set to rocket back up in to 28C. I adore hot weather. Love it. But I'll be damned if I am going to entertain the thought of spending hours in a hot, sticky kitchen baking on a scorcher of a day.<br />
<br />
Everyone knows that ice cream is what we need on a hot day and this recipe is embarrassingly easy. Really. Damn it, you could even use shop bought madeira cake and a jar of good raspberry jam if you didn't have the time (or the heat tolerance) for baking and jamming.<br />
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Just remember to take it out of the freezer 5 minutes before serving to come to (rather than taking it out 45 minutes before and then spending that time rushing to Band of Bakers with the ice cream in a cool bag, including a diversion due to jumping on the wrong bus, panicking that all the while your ice cream will turn up looking more like Bakewell Pudding Soup).<br />
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<tr><td class="tr-caption" style="text-align: center;">Bakewell Pudding Ice Cream</td></tr>
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<b>Ingredients</b><br />
<br />
<i>For the frangipane:</i><br />
<br />
75g unsalted butter<br />
75g golden caster sugar<br />
1 medium egg<br />
1 tbsp amaretto<br />
finely grated zest of 1/2 lemon<br />
50g plain flour<br />
1/2 tsp baking powder<br />
75g ground almonds<br />
<br />
<i>For the raspberry jam:</i><br />
<br />
250g raspberries<br />
250g caster sugar<br />
juice 1/2 small lemon<br />
<br />
<i>For the ice cream:</i><br />
<br />
1200ml double cream<br />
397g tin sweetened condensed milk<br />
1/2 tsp good almond extract (I used Steenbergs Natural Almond Extract)<br />
<br />
<b>Method</b><br />
<br />
Begin the day before you want to eat the ice cream by making the frangipane and the raspberry jam (alternatively you can use a jar of good quality raspberry jam).<br />
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<i>For the frangipane:</i><br />
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P<span style="text-align: justify;">reheat the oven to 190C (170C fan). </span><br />
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Grease a small loose bottomed square or rectangular cake tin (a 15cm tin would work well here) with a little unsalted butter.</div>
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Using a stand mixer or electric beaters, beat the butter and caster sugar until pale and fluffy (this can easily take 5 minutes or longer, depending on your mixer).</div>
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Beat the eggs together with the lemon zest and amaretto, then add this to the butter and sugar mixture a little at a time and continue mixing until incorporated. Don't worry if the batter looks a little like it has curdled, it will come together when you add the flour.</div>
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Sift the flour and baking powder and add to the batter along with the ground almonds. Mix until just combined.</div>
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Put the batter into the prepared tin and smooth the top.</div>
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Bake for 18-22 minutes or until light brown on top and a skewer comes out with only a few moist crumbs. Leave to cool in the tin for 30 minutes and then remove from the tin and leave on a cooling rack until completely cool. Store in an airtight cake tin.<br />
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<i>For the raspberry jam:</i><br />
<br />
Preheat the oven to 150C.<br />
<br />
Spread the sugar out on a large baking tray or roasting tin. Put the tray into the oven for 10 minutes to allow the sugar to heat up.<br />
<br />
In the meantime, put the raspberries into a jam pan or heavy based pan (I use an old Le Creuset casserole) over a low heat. Once the sugar is heated up (this helps it to dissolve quicker) add it to the raspberries along with the lemon juice and stir.<br />
<br />
Bring to the boil and boil rapidly for around 10 minutes. When the jam reaches about 106C remove from the heat and carefully pour through a metal sieve into a clean bowl, to remove the seeds. Set aside to cool.<br />
<br />
<i>For the ice cream:</i><br />
<br />
Put the cream into a large bowl. Whip the cream with electric beaters until it forms soft peaks. Add the almond extract and the condensed milk and continue to whip for about a minute until the mixture is quite stiff.<br />
<br />
Scrape the ice cream mixture into a large shallow pyrex dish or tin (I used two rectangular pyrex dishes which have plastic lids). Dot the cooled, sieved jam across the top of the ice cream and swirl gently using the end of a spoon or a knife.<br />
<br />
Slice the frangipane into small pieces (approximately 1cm cubes) and gently press them into the top of the ice cream mixture, taking care to space them evenly. You may not need all of the cake.<br />
<br />
Cover well and put into the freezer for at least 6 hours or, preferably, overnight. Remove from the freezer 5 minutes before serving.</div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-79652728967448508672016-08-05T16:32:00.003+01:002016-09-15T10:42:20.289+01:00Savoury Cake with Spiced Onions & Chickpeas<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
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<tr><td class="tr-caption" style="text-align: center;">Savoury Cake with Spiced Onions & Chickpeas</td></tr>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><br /></span>
<span class="x_s1" style="font-family: ".sfuitext-regular";">Have I told you about Band of Bakers? </span><span style="font-family: ".sfuitext-regular";">If not, it's probably about time I did. It's my fourth baby (my first was a cat and the middle two are human). Founded by Gemma and I in 2012 out of a mutual love of cooking, baking, eating, talking and, well to be perfectly honest, drinking.</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Band of Bakers is a bake club. A bit like a book club, but with a lot less reading and a lot more baking. And some sleepless nights. Sugar fuelled and stuffed to the gunnels it is virtually impossible to nod off until the early hours after an event. </span></div>
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<span style="color: #454545; font-family: .sfuitext-regular;">The itinerant </span><a href="https://www.facebook.com/bakeclubselondon/" target="_blank">Band of Bakers</a> roves around o<span style="color: #454545;">ur gorgeous little corner of SE London, </span><span style="color: #454545;">hosted by generous local business owners </span><a href="http://www.thepalmerston.co.uk/" style="color: #454545; font-family: '.sfuitext-regular';" target="_blank">The Palmerston</a><span style="color: #454545; font-family: ".sfuitext-regular";">, </span><a href="http://www.thecrookedwell.com/" style="color: #454545; font-family: '.sfuitext-regular';" target="_blank">The Crooked Well</a><span style="color: #454545; font-family: ".sfuitext-regular";"> and </span><a href="http://www.brickhousebread.com/#about" style="color: #454545; font-family: '.sfuitext-regular';" target="_blank">Brickhouse Bakery</a> every couple of months. Each event is themed so you rarely taste the same bake twice. Except at our retro event when there were no less than THREE black forest gateaux. But, you know, cherries and kirsch.<br />
<br />
For the last innovation-themed event before our summer break I baked this savoury cake. It's kind of a riff on a cornbread, but with warm spices and gorgeously fragrant curry leaves. I had a bag of yellow pea flour lurking in my cupboard, which is produced by <a href="https://hodmedods.co.uk/" target="_blank">Hodmedods</a>, a Suffolk-based independent business sourcing and supplying British-grown pulses, grains and flours. A naturally gluten free flour, milled in Essex from British-grown split peas, it is high in protein and a great alternative to gram flour. The idea was for bakers to create a bake using ingredients or techniques they had never used before. So this was my contribution - a simple, delicious savoury cake. Great served with dal and raita or as a pre-dinner nibble with drinks. Leftovers make for a good picnic or lunchbox filler.<br />
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<tr><td class="tr-caption" style="text-align: center;">Savoury Cake with Spiced Onions & Chickpeas (gluten free)</td></tr>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><b>Ingredients</b></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><i>For the cake:</i></span></div>
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<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">150g course gluten free polenta </span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">75g fine ground yellow pea flour</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1 tsp baking powder</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 tsp bicarbonate of soda</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 tsp salt</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">1/4 tsp ground turmeric</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1/4 tsp garam masala<span class="x_Apple-converted-space"> </span></span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">250g whole milk yogurt</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">2 medium eggs</span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">50g butter</span></div>
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<span style="font-family: .SFUIText-Regular;"><i>For the topping:</i></span></div>
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<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">2 tbsp groundnut oil</span><br />
<span class="x_s1" style="font-family: ".sfuitext-regular";">2 tsp black mustard seeds</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">large pinch gluten free asafoetida<span class="x_Apple-converted-space"> </span></span></div>
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<span class="x_s1" style="font-family: ".sfuitext-regular";">2 large onions, sliced<span class="x_Apple-converted-space"> </span></span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">10-12 fresh curry leaves</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 tsp ground turmeric</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1 tsp Kashmiri chilli powder</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 tsp salt</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">freshly ground black pepper</span><br />
<span style="font-family: ".sfuitext-regular";">2 tsp soft brown sugar</span></div>
<div class="x_p1" style="color: #454545; font-family: '.SF UI Text';">
<span class="x_s1" style="font-family: ".sfuitext-regular";">1-2 tsp tamarind paste</span><br />
<span class="x_s1" style="font-family: ".sfuitext-regular";">1/2 400g tin chickpeas, drained and rinsed</span></div>
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<b>Method</b></div>
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In a large bowl, mix together the polenta, yellow pea flour, baking powder, bicarbonate of soda, salt, turmeric and garam masala. In a separate bowl, beat the yogurt and eggs together then stir into the dry ingredients and mix to form a smooth batter. Put to one side whilst you make the topping.<br />
<br />
Pre-heat the oven to 220C.<br />
<br />
Put a heavy based frying pan over a medium heat. Add the oil. When the oil is hot, add the black mustard seeds and asafoetida. Wait for the mustard seeds to begin to pop (about a minute) then add the onions and fry for around 10 minutes, until they have softened and golden. Add the fresh curry leaves, ground turmeric, chilli powder, salt, black pepper and brown sugar and stir to coat the onions. Finally, add the tamarind paste and chickpeas and stir to combine.<br />
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<span class="x_s1" style="font-family: ".sfuitext-regular";">Put the butter in a 20cm x 30cm rectangular roasting tin and put it into the oven until the butter has melted and the tin is piping hot. Pour the batter into the tin and quickly put the onion and chickpea mixture over the top (I find that the easiest way to do this is with your fingers). </span><br />
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<span class="x_s1" style="font-family: ".sfuitext-regular";"><span class="x_Apple-converted-space">Put the roasting tin back into the oven and cook for about 10 mins, until golden brown.</span></span><br />
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com8tag:blogger.com,1999:blog-7233280340001754175.post-18521050084475245782016-07-07T19:18:00.003+01:002016-07-07T22:40:37.392+01:00Banana Sourdough Pancakes<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Banana Sourdough Pancakes</td></tr>
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Feeding my boys is a full time job. Or at least it feels that way. No sooner have the early morning cries for porridge been met than fruit needs distributing and packed lunches assembling. There's bread to be baked for sandwiches, fritters to be fried, chickpeas to whizz up into houmous, vegetables destined for soup to be chopped. All before the morning school run.<br>
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And that's how weekdays go, in a bit of a blur of the day to day routine. I try (but in reality fail) to fit everything in - always on my feet, mostly in the kitchen, with my two year old by my side. He loves nothing better than getting his hands on anything and everything. So we cook, chat, eat and play our way through our days together. Stopping for coffee mid-morning. Our daily ritual whether we're at home or out. Lunch at midday. And now, whilst the sun shines, he can spend his afternoons outside in the garden digging up the lawn, collecting snails, balancing precariously on the upturned butler's tray and festidiously ensuring that all of the stones from the garden path are distributed across the grass (it would be entirely misleading to call it a lawn), whilst I flit in and out. Playing, pegging out washing and feeling permanently guilty for not giving enough of my time to anything or anyone.<br>
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When the weekend arrives our shoulders visibly drop, we breathe more deeply, the pace slows, and getting dressed before breakfast is not an option. Cups of tea are drunk whilst still hot. And so, once the demand for porridge has been satisfied, there is the time and head space for something different. Packing a picnic and heading to the woods, cycling in the park, a trip to the theatre. Or simply kicking back at home, reading endless stories and eating pancakes.<br>
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These banana sourdough pancakes are our current favourites. My boys love them. I love them. Especially with a drizzle of Peckham Honey.</div>
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<tr><td class="tr-caption" style="text-align: center;">Banana Sourdough Pancakes with Peckham Honey</td></tr>
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Inspired by my hatred of waste, I make these pancakes with the unfed sourdough starter which would usually otherwise be discarded after feeding the mother (I keep mine in the fridge as I generally only bake sourdough once a week). This recipe is adapted from Vanessa Kimbell's recipe for <a href="http://blog.bakerybits.co.uk/sourdough-scotch-pancakes/" target="_blank">Sourdough Scotch Pancakes</a> which is on the Bakery Bits website.</div>
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<b>Ingredients</b><br>
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125g sourdough starter<br>
1 medium egg, beaten<br>
90ml whole milk<br>
1 tsp vanilla bean paste (optional)<br>
1 medium banana, mashed<br>
100g pasta / 00 flour (I used Dove's Farm pasta flour)<br>
1 tsp baking powder<br>
groundnut oil for frying<br>
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<b>Method</b><br>
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In a large mixing bowl, whisk together the sourdough starter, egg, whole milk, vanilla bean paste (if using) and mashed banana.<br>
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Sift the flour and baking powder into the batter and stir to combine.<br>
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Put a pancake pan or heavy based frying pan over a medium heat. Add 1 tbsp groundnut oil to the pan and swirl around to coat the bottom of the pan. Pour any excess oil into a small bowl and put to one side. Pour a heaped tablespoons of batter into the frying pan, leaving a little room between each one (I usually fit 4 at a time in my medium sized pan). Allow to cook for a minute or two until the pancakes are a light golden brown colour, taking care not to overcook them. Using a fish slice, turn the pancakes over and cook in the same way on the other side.<br>
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Using the excess oil which you put to one side, continue to cook the pancakes using up the rest of the batter.<br>
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Keep the cooked pancakes warm in the oven (170C/150C fan) until you have finished cooking them all. I like to serve them with fresh fruit and a little honey, but you could add bacon and maple syrup or greek yogurt and fruit compote, or just eat them as they are.Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-18081867486099397302016-05-20T13:17:00.000+01:002016-05-20T21:12:11.163+01:00British Asparagus Crostini with Parsley Pesto<div class="separator" style="clear: both; text-align: center;">
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Pesto - pounded sauce by any other name - is my current obsession.<br>
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It all started with a long, lazy Easter weekend with family on the outskirts of Paris. Four days of cooking, eating, drinking good wine and putting the world to rights. The all important drinking nibbles created by the lovely Lisa (cookery teacher and food writer at <a href="http://www.biencuitglutenfree.com/" target="_blank">bien cuit gluten free</a>) included a radish top pesto. A resourceful vibrant green dip for our crisp, pink French breakfast radishes.<br>
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The pesto love-in continued when I returned home to find that my friend Jassy had posted her recipe for <a href="http://ginandcrumpets.com/wild-garlic-pistachio-pesto/" target="_blank">Wild Garlic & Pistachio Pesto</a>. Bereft of wild garlic but with an abundance of parsley I set about pounding roasted garlic and some nibbed pistachios which really were well past their best. I skipped the parmesan because we were eating this particular pesto with a creamy little burrata. But thinking about it, I rarely put cheese in my pesto these days - I prefer the clean taste of the nuts and herbs - making it naturally vegan.<br>
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This recipe came about, as many do, from opening the fridge door and creating something new. It's so easy to get stuck in a rut cooking the same meals week in week out, especially when there are little (demanding) mouths to feed. But I get bored. There is no pleasure in food that is solely for fuel, which is the way some meals can begin to feel when you're feeding a family. My boys would eat the same handful of meals in rotation given half a chance, with pasta and my 'pasta sauce' topping the list by a long way. That may make for an easy life now, but I wouldn't be doing my job (and what I truly believe is an important one) of exposing them to a myriad of flavours, textures, smells and sensations to set them up for a lifetime of enjoying food. So I cook for me, for them and for their future selves.<br>
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I'm particularly fond of almonds with asparagus, but toasted pine nuts or cashews would work pretty well too. I'm all for using up what's in the cupboard rather than spending money on yet more ingredients to languish in their packets, unloved and forgotten.<br>
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<b>Ingredients</b><br>
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1 ready to bake half ciabatta<br>
2 tbsp olive oil<br>
125g ricotta<br>
10 fat spears asparagus, washed and woody ends removed<br>
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<i>For the pesto:</i><br>
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25g blanched almonds, toasted and roughly chopped<br>
1 roasted clove of garlic<br>
large pinch of maldon sea salt<br>
40g flat leaf parsley, washed<br>
juice of half a lemon<br>
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freshly ground black pepper<br>
2 tbsp extra virgin olive oil<br>
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Method</b><br>
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Slice the ciabatta into 10 slices, discarding the crusts at each end. Place on a baking sheet and brush both sides of each slice with a little olive oil. Toast under a hot grill on both sides until golden brown. Transfer the toasted bread to a wire rack to cool.<br>
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Bring a large pan of salted water to the boil. Cook the asparagus in the salted water for 3-4 minutes until just cooked. Drain the asparagus and plunge into cold water to cool. Drain and then dry on kitchen paper. Slice each spear in half and then slice the thicker end in half lengthways, so that you have 3 pieces of asparagus, roughly the same length, from each spear. </div>
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To make the pesto, using a mortar and pestle, pound the roasted garlic clove and salt to form a paste. Add the chopped toasted almonds and pound again until some of the almonds start to break down. Roughly chop the parsley (including the thinner stalks) and add this along with the lemon juice, black pepper and olive oil and continue to pound until you have a rough, chunky pesto. </div>
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When you are ready to serve, spread a little ricotta on each crostini, top with the asparagus and a teaspoon of pesto. Drizzle with a little extra olive oil before serving.<br>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com2tag:blogger.com,1999:blog-7233280340001754175.post-69782462389600783762016-04-29T09:30:00.002+01:002016-04-29T13:16:01.959+01:00Leek, Jersey Royal & Cheddar Galette with Sprouted Spelt & Hazelnut
Pastry<br>
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<span style="text-align: justify;">The beginning of this year was fairly full on in our house. Exhausted, yet with much partying to be done, something had to give. There were a few more take aways, leftovers began taking up permanent residence in the fridge and the cupboards seemed to be filling up with food that I couldn't find the time to cook. The nap-avoiding Baby R had reverted to newborn sleeping patterns and I was bumbling from day to day on a few hours broken sleep (and gin, always gin). When we finally surfaced some time in late February the kitchen cupboards were fit to burst. Leftovers from catering for my birthday tea party, tins that had just kept arriving in the weekly shop, half packets of five different types of rice. </span></div>
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Ridiculous really for someone who usually uses up every last scrap of leftovers. </div>
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So I set about cooking and eating the cupboards. Family meals created to use up all of those odds and ends of pulses, grains, frozen scraps of fish, limp herbs and vegetables way past their best. It's quite a cathartic process - stripping everything back, being creative and avoiding waste (before starting all over again). A handful of the more photogenic meals made it onto my instagram feed under the hashtags #cookingthecupboards and #eatingthecupboards.</div>
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Returning from my (all too brief) trip to visit my sister in Vietnam and back in my kitchen this week I found some sad looking leeks which I'd ordered from <a href="https://www.farmdrop.com/" target="_blank">Farmdrop</a> before I left, a handful of leftover Jersey Royals and that packet of <a href="http://rudehealth.com/" target="_blank">Rude Health</a> sprouted spelt flour which has been slowly creeping to the top of the cooking the cupboards list (slowly, simply on account of the fact it hadn't yet been opened and therefore could wait patiently a little longer…).</div>
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Galettes are a great starting point if you're new to baking tarts or quiches. No careful precision or blind baking required. Simple and rustic (or rough and ready, whichever way you look at it). I usually bake sweet galettes, so this recipe is my first foray into the savoury sort. They are relatively quick to make and bake too, making them a good option for family meals, packed lunches or weekend picnics.</div>
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Jersey Royals really are the kings of the potato world. Their distinctive flavour works so well in this tart, but if you can't get them they can be substituted with other new potatoes. The best Jersey Royals to buy are the ones still covered in mud and soil which protects them in transit. Just wash gently to help keep their papery skins intact.</div>
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The sprouted spelt flour from Rude Health is delicious in this pastry and combined with the roasted hazelnuts gives the pastry an intense, rich nutty flavour. And it's also really good for you. It is more expensive than normal spelt (or other flour) though, but definitely worth trying. If you'd rather stick with what is already in your cupboards, rather than buy more ingredients, then you can replace the 160g with standard plain flour or spelt flour, but I'd opt for wholegrain (or a mixture) rather than all white.</div>
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<b>Ingredients</b></div>
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<i>For the pastry:</i><br>
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30g blanched hazelnuts<br>
160g Rude Health sprouted spelt flour<br>
80g unsalted butter<br>
pinch of salt (optional)<br>
50ml cold water<br>
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<i>For the filling:</i><br>
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500g leeks, washed and trimmed<br>
1 tbsp groudnut oil<br>
4 or 5 Jersey Royal potatoes (or other new potatoes), cooked and sliced<br>
1 large free range egg<br>
3 tbsp double cream<br>
1 tsp dijon mustard<br>
freshly ground black pepper<br>
75g mature cheddar, grated<br>
salt to taste (optional)<br>
1 tbsp parmesan or vegetarian equivalent, grated<br>
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1 free range egg, beaten (to glaze)<br>
1 tbsp toasted hazelnuts, roughly chopped (to serve)<br>
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<b>Method</b><br>
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Begin by making the pastry. </div>
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Preheat the oven to 170C. </div>
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Put the hazelnuts on a small baking tray and roast for 7-8 minutes until golden. Leave to cool completely then put them into a food processor or blender and pulse until finely ground. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put the flour, salt (if using) and butter in a mixing bowl and rub together with your finger tips until they resemble breadcrumbs. Stir through the ground hazelnuts. Add the cold water, a little at a time, and bring together to form a ball, handling the pastry lightly and as little as possible. Flatten into a patty, wrap in cling film and chill in the fridge for 30 minutes.</span></div>
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Preheat the oven to 200C. </div>
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Slice the leeks into 5mm rounds and wash thoroughly in several changes of water. Heat a frying pan over a medium heat, add the oil and then the leeks. Cook for 5 minutes, stirring often, until the leeks are soft but still have a little bite. Put to one side to cool.</div>
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In a small bowl beat together one egg, double cream, mustard, black pepper and salt (if using). Stir in the cooled leeks.</div>
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Line a large baking sheet with non-stick baking parchment or a silicone liner. Roll the pastry out until it is about 3mm thick and lay it on the baking sheet. If you're using the sprouted spelt flour you may find that it is a little tricky to roll out as it can be quite fragile. Any little cracks can be squished back together - so long as there are no big holes or cracks for the filling to leak through you're winning.</div>
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Scatter the grated cheddar onto the pastry, leaving a 4-5 cm gap all the way around the edge. Spread half of the leek mixture over the top of the cheese, followed by a layer of sliced potatoes and finish with the rest of the leek mixture. Top with the grated parmesan (or vegetarian equivalent).</div>
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Carefully fold the edges of the pastry over the filling, making little tucks where needed and plugging any little tears or holes as you go. Brush the pastry with the beaten egg.</div>
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Bake for 35 to 40 minutes, until the pastry is cooked. Transfer to a wire rack. Sprinkle with the chopped toasted hazelnuts and serve hot, cold or at room temperature.</div>
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<br>Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com4tag:blogger.com,1999:blog-7233280340001754175.post-44354286525300239802016-04-09T14:51:00.000+01:002016-04-09T14:51:26.801+01:00Wild Garlic Socca & Whipped Feta<div style="text-align: justify;">
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Each year, as the vibrant green, pungent leaves start creeping onto menus and into recipes, I wonder why I didn't take my friend <a href="http://www.foodurchin.com/" target="_blank">Danny</a> up on his offer last year (and the year before, and the year before that…) of a clump of wild garlic from the bountiful supply in his garden. He's a dealer you see. If you need to get your hands on any of the green stuff, he's your man. But alas, I failed and my garden is ransom-free. </div>
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I could take myself off foraging. I really could. Although that would probably involve levels of organisation which are a little beyond my abilities during the Easter holidays when my days are filled with giant cardboard structures, never ending stories of monstrous monsters made of slime, my 5 year old's new found love for knock knock jokes, dens, mud, sticks and endless cries of "book, now".</div>
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My first stash of the season came courtesy of Tim at Franklins Farmshop. I took it swimming with me. The aroma filling the changing room after half an hour in the pool <i>may</i> have gained me a few strange glances. Then Farmdrop came up trumps with the bounty, along with some other quite simply stunning vegetables and salads. <br />
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Farmdrop describes itself as being a bit like an online farmers market. A place where you can get delicious food and meet the local producers behind it. Farmdrop works in a different way to other online shops - rather than harvesting what is available and then selling it, the producers harvest, bake, catch once they have received your order. The result is fresher produce for you and no waste for them. Win win.<br />
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So, what to make once you get your mitts on some wild garlic? Well first up, I always replenish my stocks of wild garlic pesto and wild garlic oil (they keep brilliantly in the freezer). I also have my sights set on Fleur Bell's wild garlic & cheese scones which she baked for our last <a href="https://www.facebook.com/bakeclubselondon/" target="_blank">Band of Bakers</a> event, seriously moreish. But what I'm making lots of right now, are these wild garlic socca.<br />
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Socca (or farinata) is a protein rich pancake made from chickpea flour. Naturally gluten free and dairy free its a great recipe to have up your sleeve if you are catering for anyone with food allergies or intolerances. Perfect for weaning babies and children as an alternative to bread or crackers, it can be used to dip, scoop or just eat as it is. I make it quite often for my boys (who are now 5 and 1).<br />
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In this recipe, the wild garlic gives the socca a gentle background flavour which works so well with the creamy whipped feta. I like to serve this for family lunch with some olives and sun blush tomatoes, but it would work just as well for pre-dinner nibbles or as a starter.</div>
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<b><span style="color: #38761d;">The lovely folk at Farmdrop are offering you £20 off a £40 shop if you would like to try them out for yourselves. All you have to do is place an order for £40 or more before the end of April and use the code REVOLUTIONGINGER at checkout to receive the discount. <i>This offer is valid for one shop only until 30th April 2016.</i></span></b><br />
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<b>Ingredients</b></div>
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<i>For the whipped feta:</i></div>
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150g good feta</div>
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75g cream cheese</div>
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25-50g natural Greek yogurt</div>
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freshly squeezed juice of 1/2 lemon</div>
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2 tbsp extra virgin olive oil (plus extra to serve)</div>
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<i>For the socca:</i></div>
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200g gram flour</div>
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1/2 tsp salt (optional)</div>
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2 tbsp olive oil</div>
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350ml cold water</div>
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a large handful of wild garlic, washed and finely sliced<br />
oil for frying (I use groundnut)</div>
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<b>Method</b></div>
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Begin by making the batter for the socca. Put the gram flour, salt (if using) and olive oil in a bowl and whisk in the cold water until you have a thin batter with no lumps. Put to one side.</div>
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To make the whipped feta, break the feta into chunks, place in a food processor and blitz until broken down. Add the cream cheese, half of the greek yogurt, lemon juice and olive oil and continue to blitz until smooth, adding the rest of the yogurt if the mixture is a little too thick (I find that the consistency of cream cheese and greek yogurt can vary quite a bit depending on the brains you use, so for a firmer whipped feta to use as a dip, you may not need all of the yogurt). Keep the whipped feta covered in the fridge until ready to serve.<br />
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When you are ready to make the socca, put a small frying pan over a medium heat. Stir the wild garlic into the socca batter. Put a little oil in the base of the frying pan (I do this by pouring about a tablespoon of oil into the frying pan, swirling it around and then pouring it into a little heatproof bowl. Then before frying each socca, I used a wad of kitchen roll to wipe the remaining oil around the base of the frying pan). Pour a ladle-full of batter into the frying pan and swirl around to cover the bottom, as you do when making a pancake. Fry for 2 minutes on each side, or until golden brown and beginning to crisp at the edges. They are ready to eat straight away, or can be made ahead and then put into the oven (180 C / 160 C fan) for 5 minutes to reheat.<br />
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How much batter you will need depends on the size of your frying pan and how thick you would like your socca to be. I like to make them quite thin for this recipe so that my boys can spread them with the whipped feta and roll them up if they want to, but you may prefer a thicker, more robust socca to scoop the whipped feta up with.<br />
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<i>Serves 4 as a light lunch or 6 as a starter</i><br />
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<i>After writing up this recipe I opened up my brand new copy of Alice Hart's fantastic book, The New Vegetarian to find a similar recipe for wild garlic chickpea pancakes - great minds and all that…</i><br />
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<i>I received a voucher worth £50 from Farmdrop to test out their online shop. </i></div>
Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com2tag:blogger.com,1999:blog-7233280340001754175.post-56307953946670318082016-03-26T14:43:00.000+00:002016-03-26T14:43:31.915+00:00Orange & Marzipan Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
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My overwhelming memory of homemade hot cross buns is of tough, practically inedible, crosses. So distracting were they, that I have no recollection of the buns themselves. Although I very much doubt that they were of the soft, rich, pillowy variety. More likely, they would have been simple, spiced wholemeal buns with sultanas but no mixed peel (definitely no mixed peel, given my Mum's well documented dislike for it). And so, as I grew up, I found myself drawn to the bakery-bought buns with their doughy crosses, saving myself a small fortune on emergency dentistry. </div>
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Then one day, a local <a href="https://thecakeshaker.com/" target="_blank">friend</a> left a small package on my doorstep on his way home from work. Four of his freshly baked stem ginger hot cross buns. They were everything a homemade hot cross bun should be: rich, sweet, spiced and packed with fruit. Best of all, the crosses had just the right amount of bite. His tip, for this (then) hot cross bun novice, was to use milk instead of water to make the paste for the crosses. Years, and many buns, later I still prefer milk for my crosses.</div>
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I seem to have inherited my Mum's aversion to mixed peel. Unless it's homemade candied orange and lemon peel of course, but with two small boys constantly around my ankles and the near incessant cries of Mummy, Mummy, Mummy, I was not going to find the time to set about making any in time to put it into this year's hot cross buns (there's always next year). I used a mixture of Turkish black sultanas and golden sultanas. The orange flavour in these buns comes through well without the peel, but you could use ready mixed dried fruit or make up your own mixture of sultanas and good quality mixed peel.</div>
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I have adapted my recipe this year to adopt <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/21/cook-perfect-hot-cross-buns" target="_blank">Felicity Cloake</a>'s method of infusing the milk for the dough with whole spices. It gives the buns a gentle, more subtle, spice. So many shop bought buns have a harshness to them due to over-spicing, which our palates are probably more accustomed to now, so these buns do taste quite different. But do give this method a go, even if just for that gorgeous background flavour of cardamon.</div>
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<b>Ingredients</b></div>
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<i>For the buns:</i></div>
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220g dried fruit </div>
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finely grated zest of 2 oranges</div>
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3 tbsp cointreau</div>
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3 tbsp freshly squeezed orange juice</div>
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240ml whole milk </div>
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1 cinnamon stick</div>
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3 cardamon pods, bruised</div>
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3 cloves</div>
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1/4 tsp freshly grated nutmeg</div>
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500g strong white bread flour</div>
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75g golden caster sugar</div>
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10g fast action yeast (I use Dove's Farm Quick Yeast)</div>
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1/2 tsp salt</div>
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1/2 tsp ground ginger</div>
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2 medium eggs, beaten</div>
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50g unsalted butter, softened</div>
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120g good quality marzipan, diced</div>
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<i>For the crosses:</i></div>
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4 tbsp plain flour</div>
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3-4 tbsp milk</div>
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<i>For the glaze (optional):</i></div>
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2 tbsp caster sugar</div>
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2 tbsp water</div>
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<b>Method</b></div>
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Start the day before you want to bake your hot cross buns by preparing the dried fruit. Put the dried fruit, orange zest, cointreau and orange juice into a small pan over a low heat. Heat gently, stirring often, until hot. Remove from the heat, cover and leave overnight (or for at least 4 hours) until the fruit has soaked up all, or most, of the liquid.</div>
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Put the milk, cinnamon stick, nutmeg, cloves and bruised cardamon into a small pan over a low heat. Bring to the boil, remove from the what and leave to infuse for 1 hour. </div>
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Mix together the flour, caster sugar, salt, ground ginger and yeast in a large bowl (or the bowl of a stand mixer). Strain the milk through a sieve. Add to the milk, butter and eggs to the flour and mix to form a sticky dough. Tip onto a lightly floured work surface and knead for about 10 minutes (or knead with a dough hook in your stand mixer), until you have a smooth, elastic dough.</div>
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Put the dough into a lightly greased bowl, cover and leave to prove until it has doubled in size (around 2 hours).</div>
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Tip the proved dough onto a lightly greased work surface and knock out the air. Scatter the soaked dried fruit and cubed marzipan onto the dough and knead until evenly incorporated. Divide the dough into 15 equal pieces (you can do this by eye, or alternatively by weight which will give you more even buns). </div>
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Roll each piece of dough into a ball and place in rows on a lightly greased baking sheet. Cover and leave to prove until they have doubled in size. </div>
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Preheat your oven to 210 C.</div>
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To make the crosses, mix the plain flour with enough of the milk to make a thick paste. Transfer the paste to a piping bag fitted with a fine nozzle. Pipe crosses onto the buns, or if you don't have a piping bag, use a teaspoon to draw the crosses. Bake the buns for about 20 minutes until golden brown (depending on your oven, they may need up to 5 minutes more).</div>
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Whilst the buns are in the oven, make the glaze (if using). Mix the sugar and water in a small pan and heat until the sugar has dissolved but not coloured.</div>
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Remove the buns from the oven and brush the tops with the glaze. Transfer to a wire rack to cool.</div>
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<i>Makes 15 buns</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzcUwjO88Dl62rkmPpUMF9sEgn-utyBC6f_mjc0aro2N6fai1eUdzSwH8haPsdq7mGI0JVWq41CzhDHYlckq14MRk0UjuvfVS6gZ0y_BVwkZ6ggbXg12enfjLdmPoo86g0GOTYYoDudrG/s1600/Image+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzcUwjO88Dl62rkmPpUMF9sEgn-utyBC6f_mjc0aro2N6fai1eUdzSwH8haPsdq7mGI0JVWq41CzhDHYlckq14MRk0UjuvfVS6gZ0y_BVwkZ6ggbXg12enfjLdmPoo86g0GOTYYoDudrG/s400/Image+4.jpg" width="347" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2pJjwmOwHiuveTJDB0UhwA1ZhA-gywTld6YfCMXKwJrI9Rv_JnHodj2RRFAwzBjtDRdym46Ia3b204Zx5P9pd48TK5DDab64MQf-xQI9DuzWZK72MfnaOaHAe5J_HN3TOs3tcBkOUMTw/s1600/Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2pJjwmOwHiuveTJDB0UhwA1ZhA-gywTld6YfCMXKwJrI9Rv_JnHodj2RRFAwzBjtDRdym46Ia3b204Zx5P9pd48TK5DDab64MQf-xQI9DuzWZK72MfnaOaHAe5J_HN3TOs3tcBkOUMTw/s400/Image.jpg" width="400" /></a></div>
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*When I baked these buns again for our <a href="https://www.facebook.com/bakeclubselondon/" target="_blank">Band of Bakers</a> 'Spring Bakes' event last week I queried whether adding the fruit before the first or the second prove made much difference to the buns, resulting in a bit of a debate. I'm not sure it makes <i>that</i> much difference, but I prefer the texture of the buns using the method in my recipe above. The issue is that both the addition of the spice and the fruit slows down the rate at which the dough proves, but in testing this recipe I haven't found that adding the spices to the milk slows down the first prove significantly. Some recipes opt for a 3 stage prove - proving again once the fruit has been added, but before shaping into balls. Which method do you prefer? </div>
Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-24819120004280125872016-03-17T18:37:00.001+00:002016-03-17T18:37:37.793+00:00Roasted Red Pepper & Tomato Soup with Harissa Oil<div class="separator" style="clear: both; text-align: center;">
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The sun came out today. It brightened up my day.<br />
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If I ignore the cheeky bitter wind, my winter coat and bright yellow woolly scarf I can almost (almost) imagine that the warm rays on my face are from the evening Andalusian sun. I close my eyes, feel the heat and I'm back in the little garden of our white washed holiday home high up above the Sacramonte. Dusk is falling, heads pleasantly fuzzy from just one too many glasses of sherry. Giant, sweet red peppers are blistering in the embers of the barbecue, destined for lunchtime salads of salty anchovies, sun ripened tomatoes, crisp white onions, vibrant parsley and generous amounts of local olive oil.</div>
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Flavours, smells, feelings, colours that map out our year in family meals and holidays. Weeks under the blistering Spanish sun, long Easter weekends with family in France, lazy summer lunches in the little garden of our London home.</div>
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And so, with the first glimmers of springtime sunshine streaming through the windows, a little warmth creeping in, I crave the vibrant colours of my last holiday under the bright blue Malaga skies. This, the simplest of soups to make, yet visually stunning, bridges the gap between desire and reality. The essence of my summers in a comforting bowl of warm soup.<br />
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A perfect starter for a relaxed Easter Sunday lunch with family and friends, it can be made ahead of time and is great for babies and children too.</div>
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<b>Ingredients</b></div>
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<i>For the soup:</i></div>
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3 red bell peppers</div>
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1 tbsp olive oil</div>
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1 large red onion, finely chopped</div>
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2 (400g) tins whole plum tomatoes</div>
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1 tsp low Marigold low salt vegetable bouillon (optional)</div>
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<i>To serve:</i></div>
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Natural whole milk yogurt</div>
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1 tsp harissa (I used Belazu Rose Harissa) mixed with 2 tsp extra virgin olive oil<br />
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<b>Method</b><br />
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Begin by preparing the red peppers. The easiest way to do this is on the gas hob (if you have one) - keep the peppers whole, place them over the flame and keep turning the peppers until their skin is black and blistered. Put the whole peppers into a plastic bag and seal (or place in a bowl and cover with cling film). Leave until cool enough to handle and then remove all of the skin, which should peel away easily, core and seeds. (If you don't have a gas hob you can achieve the same result by putting the peppers - sliced in half lengthways - under a hot grill). Roughly chop the peppers and set aside.</div>
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Put a heavy based saucepan over a low to medium heat. Add the olive oil and then the chopped red onion. Cook gently, stirring often for 8-10 minutes until the onions are soft, but not coloured.<br />
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Add the chopped red peppers, plum tomatoes, vegetable bouillon (if using - I don't use stock or salt when cooking for babies under 12 months) and 400ml boiling water to the saucepan. Bring to a gentle simmer and cook for 5 minutes.<br />
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Remove the soup from the heat, transfer to a blender and blitz until smooth. Put the pureed soup back in the saucepan, season to taste with freshly ground black pepper and salt (if using).<br />
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To serve, ladle the soup into warm bowls and top each one with a desert spoonful of yogurt and a little harissa oil.</div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-77652164133099879612015-10-19T17:00:00.000+01:002015-10-19T17:05:29.931+01:00Butternut Squash, Smoked Haddock & Kale Tart with Wholemeal Walnut
Pastry<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ShUtWWmzFfa_pdMClZVOUXQ2TgLVu8epllAxW3sOkWOKuU3nKZkGenVryAWrOkJWuncGO-xQWK1fwb7rIAb_GfEWa5qHAdgx4_Prb06a-BcGGiIBq8bc6AjCw6M1h2iJivtd4oiev-Z8/s1600/photo+2-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ShUtWWmzFfa_pdMClZVOUXQ2TgLVu8epllAxW3sOkWOKuU3nKZkGenVryAWrOkJWuncGO-xQWK1fwb7rIAb_GfEWa5qHAdgx4_Prb06a-BcGGiIBq8bc6AjCw6M1h2iJivtd4oiev-Z8/s400/photo+2-1.JPG" width="400"></a></div>
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Autumn in a tart. Nutty, wholemeal pastry packed full of some of my favourite autumnal ingredients. </div>
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I am slightly obsessed with <a href="http://thegingergourmand.blogspot.co.uk/2009/09/taste-of-autumn-caramelised-shallot.html" target="_blank">Autumn</a>. It's the one time of year when the seasonal fruit and vegetables really do match up to the gorgeous golden colours of the leaves. The exciting autumnal produce - sweetcorn, squash, leeks, plums, kale, figs, cabbage - has me running to my kitchen. </div>
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To kick off my Autumn cooking fest this year, the lovely folk at Wholegood sent me a (quite frankly ginormous) box of uber fresh, organic fruit and veg. This was the first of many new recipes I've developed over the past four weeks (cooking is one thing, finding time to write about it in the chaos of family life is another...).<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn4iFRjarCMjXBY113Dul2Fxwnt0AqZHJUimwaZbM6OKpQWJdM689w69aPMR28hW71kbiytEmqOgggFCL4EfzDwbMSmAr21gsrV8PC_N7sO9Y_CDtEmWmUi2vRwslu-jjdD-w3ZyTaoqU/s1600/photo+1-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZn4iFRjarCMjXBY113Dul2Fxwnt0AqZHJUimwaZbM6OKpQWJdM689w69aPMR28hW71kbiytEmqOgggFCL4EfzDwbMSmAr21gsrV8PC_N7sO9Y_CDtEmWmUi2vRwslu-jjdD-w3ZyTaoqU/s400/photo+1-1.JPG" width="400"></a></div>
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I'm a big fan of savoury tarts. They're perfect for family meals, portable for packed lunches and great for using up veg or making a small quantity of cheese or fish go a long way. They can also be easily grabbed by small hands, making them really practical for weaning. With this in mind, I didn't add any salt to this tart, other than the small amount of smoked fish. If you're not feeding small people, then do add a good pinch of salt to the pastry and season the filling to taste. </div>
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If you don't eat fish, then this tart works brilliantly with blue cheese too - omit the smoked haddock and black peppercorns, skip the fish poaching step, reduce the quantity of whole milk to 150ml (and whisk it directly in with the cream and eggs) and add 100g crumbled blue cheese with the vegetables. </div>
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<b><span style="color: orange;">Ingredients</span></b></div>
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<i>For the pastry:</i></div>
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25g walnuts</div>
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100g plain flour</div>
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60g wholemeal flour</div>
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80g unsalted butter</div>
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50ml cold water</div>
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<i>For the filling:</i></div>
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1 small butternut squash (approx 500g), peeled and cut into 2cm cubes</div>
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2 tbsp olive oil</div>
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150g natural undyed smoked haddock, skin removed</div>
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175ml whole milk</div>
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5 whole peppercorns</div>
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3 or 4 big stalls of green curly kale</div>
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1 small onion, peeled and finely chopped</div>
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150ml double cream</div>
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2 medium eggs</div>
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nutmeg</div>
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freshly ground black pepper</div>
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<b><span style="color: orange;">Method</span></b></div>
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Start by making the pastry. </div>
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Preheat the oven to 170C. </div>
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Put the walnuts on a small baking tray and roast for 8 minutes. Leave to cool completely then put them into a food processor or blender and pulse until finely ground. </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put the flours, salt and butter in a mixing bowl and rub together with your finger tips until they resemble breadcrumbs. Stir through the ground walnuts. Add the cold water, a little at a time, and bring together to form a ball (you may not need it all), handling the pastry lightly and as little as possible. Flatten into a patty, wrap in cling film and chill in the fridge for at least 30 minutes.</span></div>
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Grease a 23cm deep fluted loose bottomed tart tin. Roll the pastry out until it is about 3mm thick and line the tart tin, trimming the excess pastry around the edge of the tin. Using a fork, gently prick the pastry in the base of the tin all over, without piercing the pastry. Put the lined tart tin into the fridge to chill for 15 minutes (or longer). </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preheat the oven to 200C. </span></div>
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Put the cubed butternut squash and 1 tbsp of the olive oil into a roasting tin and mix well. Roast for 25-30 minutes until the squash is cooked and beginning to brown at the edges. </div>
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Whilst the squash is roasting, blind bake your pastry. Remove the lined tart tin from the fridge, line with a piece of non stick baking parchment and fill with baking beans. Bake for 15 minutes. Remove the baking parchment and baking beans and return to the oven for a further 6-8 minutes (or until the pastry is just cooked through and starting to turn lightly golden). Remove from the oven ready to fill (see below). </div>
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Whilst the squash and pastry are in the oven, prepare the rest of the ingredients.</div>
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Place a small saucepan over a low heat. Add the whole milk and the peppercorns and bring to a gentle simmer. Add the smoked haddock and poach for 5 minutes, or until cooked through. </div>
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Drain the milk into a jug, discard the peppercorns and put the smoked haddock to one side until it is cool enough to handle. Once cooled, check for bones and flake into small pieces. </div>
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Remove the thick stalks from the kale and wash well. Bring a pan of water to the boil, blanch the kale leaves for 1-2 minutes, drain and cool under running cold water. Squeeze out any excess water and shred finely. </div>
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Heat the remaining tablespoon of olive oil in a small frying pan over a medium heat. Add the chopped onion and cook for 10 minutes until softened. </div>
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Mix the roasted squash, onion, kale, smoked haddock together with some grated nutmeg and freshly ground black pepper and spread out inside the blind baked pastry case. </div>
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Beat the eggs, reserved poaching milk and double cream together and pour over the filling. </div>
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Put the tart into the oven and bake for 25-30 minutes, or until lightly browned and set. </div>
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Remove from the oven and place the tart on a cooling rack. Leave for 15 minutes to cool before removing he tart from the tin to serve. </div>
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Thanks to <a href="http://wholegood.co.uk/" target="_blank">Wholegood</a> for sending me a big box of organic veg and fruit to cook with, including this butternut squash and kale. </div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-19961777915331648012015-10-12T19:55:00.000+01:002015-10-13T18:35:15.941+01:00Fig Frangipane Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbZPzG4ljz2GvVm_tdWPs_SyBMGTGEWnwiZFg-IkWyKxvGsW-Qwg9eQxnOtb58UblhWxCLsPEUMh_eUHZZFYzOHqzIk3UlYT41X11py5stt4JBxzBkRUF_mTLNzNSiR_zw74Hj3d7ioFw/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbZPzG4ljz2GvVm_tdWPs_SyBMGTGEWnwiZFg-IkWyKxvGsW-Qwg9eQxnOtb58UblhWxCLsPEUMh_eUHZZFYzOHqzIk3UlYT41X11py5stt4JBxzBkRUF_mTLNzNSiR_zw74Hj3d7ioFw/s400/photo+1.JPG" width="400"></a></div>
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Drop whatever you're doing and go and buy some figs. Quick. It's time to make the most of them before their season is done and dusted. You'll need the ripest, juiciest figs you can lay your hands on. And, if you're anything like me. you should probably buy more than you think you'll need as they have a habit of disappearing.</div>
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Sat atop creamy Greek yogurt with a sprinkling of granola for breakfast. Roasted with blue cheese and drizzled with honey and sherry vinegar for lunch. Baked in a tart with goat's cheese and thyme for tea. Eaten straight from the fruit bowl.</div>
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This little tart-cake hybrid came about last week when <a href="http://milliskitchen.blogspot.co.uk/" target="_blank">Milli Taylor</a> posted something similar on her (frankly drool-worthy) <a href="https://instagram.com/millitaylor/" target="_blank">instagram feed</a>. One trip to the Magic Shop later and, with figs and ground almonds in hand, I set about baking, just in time for Great British Bake Off viewing. Well, because, as everyone knows, it is impossible to watch Bake Off without, at the very least, a massive slice of cake to hand. Since then, I've baked it for Band of Bakers, a visit from my mother in law and most recently for a friend who has just had a baby. She'll be needing all the cake she can get to see her through those long sleepless nights. </div>
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It's kind of a fig frangipane tart which lost it's crust along the way. The flour means it is a little more cake like than my usual frangipane, but it does need to be substantial enough to make it from plate to mouth without it's pastry scaffolding. Sort of.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3e7fFbi8xzttYUlY450aLqy6oPbe2igGbFlzi5EgAQ2sL9XVIIdLxzIUrlzAw9ESoI8vSX-CytvE68q88M4lU0G5O5a-8PU8hNedq90a0H4BXDPdWzMbyW3VnJSnSPfqXwXE7vbUIqwr/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3e7fFbi8xzttYUlY450aLqy6oPbe2igGbFlzi5EgAQ2sL9XVIIdLxzIUrlzAw9ESoI8vSX-CytvE68q88M4lU0G5O5a-8PU8hNedq90a0H4BXDPdWzMbyW3VnJSnSPfqXwXE7vbUIqwr/s400/photo+2.JPG" width="368"></a></div>
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<b><span style="color: orange;">Ingredients</span></b><br>
<br>
150g unsalted butter<br>
150g golden caster sugar<br>
2 medium eggs<br>
1 tbsp amaretto<br>
finely grated zest of 1 orange<br>
100g plain flour<br>
1 tsp baking powder<br>
150g ground almonds<br>
2 ripe figs<br>
1 tbsp apricot jam<br>
<br>
<b><span style="color: orange;">Method</span></b><br>
<br>
<div style="text-align: justify;">
Preheat the oven to 190C (170C fan). </div>
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<br></div>
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Grease a 23cm round deep fluted loose bottomed tart tin with a little unsalted butter.</div>
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Using a stand mixer or electric beaters, beat the butter and caster sugar until pale and fluffy (this can easily take 5 minutes or longer, depending on your mixer).</div>
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Beat the eggs together with the orange zest and amaretto, then add this to the butter and sugar mixture a little at a time and continue mixing until incorporated. Don't worry if the batter looks a little like it has curdled, it will come together when you add the flour.</div>
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Sift the flour and baking powder and add to the batter along with the ground almonds. Mix until just combined.</div>
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Put the batter into the prepared tin and smooth the top.</div>
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Cut each fig into eight equal pieces and arrange them on top of the batter, pushing them in lightly without submerging them in the batter.</div>
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Bake for 25 minutes or until light brown on top and a skewer comes out with only a few moist crumbs.</div>
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Whilst the tart is cooling, heat the apricot jam and sieve to remove any large pieces of fruit. Stir 1 tsp boiling water into the sieved jam and, using a pastry brush, brush all over the top of the tart.</div>
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I think it tastes pretty good still slightly warm, served with a good dollop of clotted cream.</div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-53985929295303957812014-09-24T14:45:00.002+01:002014-09-24T14:45:48.273+01:00Plum & Cobnut Tart<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlhgObFhRAlC35TvJT6-E-tF2LAb7lmRxOfFe_BeQCzmGN30r-toU6gt723a9Glgc4GYEYsu13MUHFulfeE0IZ_O2M_znXS7nttjtOWv7JMo2LpTFpSd8pTaKim3isNcul0Ot44IArb-4/s1600/photo+2-10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlhgObFhRAlC35TvJT6-E-tF2LAb7lmRxOfFe_BeQCzmGN30r-toU6gt723a9Glgc4GYEYsu13MUHFulfeE0IZ_O2M_znXS7nttjtOWv7JMo2LpTFpSd8pTaKim3isNcul0Ot44IArb-4/s1600/photo+2-10.JPG" height="400" width="300" /></a></div>
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<br />
There was a lot of baking going on in our house last weekend. I was recipe testing choux pastry for a chocolate & salted caramel Paris-Brest. But even with a litre of chocolate custard in the fridge and a tin full of choux buns, all I wanted to eat was something else. A more homely bake. Fine patisserie is all well and good (and it has its place - it was the only thing I craved during my last pregnancy when I went on the hunt for the best mille-feuille I could find in London...) but there are times when I much prefer a simple, home baked tart.<br />
<br />
This one is autumn in tart form. Plums. Cobnuts. Perhaps served with a big spoonful of clotted cream.<br />
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I can't quite believe that I had never tasted, let alone cooked with, a cobnut until a couple of weeks ago. All those years missing out on what is a very tasty nut. Still, I'm on the case now (just as the season starts to draw to a close...). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFF1v2c6e8aCf8eHHuljmdR7x8J6XrYXveLB_8BUcWrsCwfX_o-wX2RIqsOhhxfKSI2BQspcTSY-V12dQZaLivJvfw_DEM1j2O8VHHTxaEDgQTgOVU0DayEN3Hna7PXN9uCEOdBVNtG57J/s1600/photo+1-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFF1v2c6e8aCf8eHHuljmdR7x8J6XrYXveLB_8BUcWrsCwfX_o-wX2RIqsOhhxfKSI2BQspcTSY-V12dQZaLivJvfw_DEM1j2O8VHHTxaEDgQTgOVU0DayEN3Hna7PXN9uCEOdBVNtG57J/s1600/photo+1-8.JPG" height="400" width="300" /></a></div>
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<span style="color: orange;"><b>Ingredients</b></span><br />
<br />
<i>For the pastry:</i><br />
<br />
125g plain flour<br />
25g icing sugar<br />
75g unsalted butter<br />
pinch of salt<br />
1 egg yolk<br />
5ml cold water<br />
<br />
<i>For the frangipan:</i><br />
<br />
100g fresh cobnuts, shelled weight<br />
25g ground almonds<br />
125g unsalted butter<br />
125g golden caster sugar<br />
1 tbsp plain flour<br />
2 eggs<br />
<br />
<i>For the plums:</i><br />
<br />
300g sweet plums<br />
2 tbsp golden caster sugar<br />
<br />
<span style="color: orange;"><b>Method</b></span><br />
<br />
<div style="text-align: justify;">
Preheat the oven to 200C (180C fan) and prepare a 23cm deep fluted tart tin.</div>
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Start by making the pastry. Mix together the flour, sugar, butter and salt until it looks like breadcrumbs. Whisk the egg yolk and cold water together and then add to the flour mixture to bring it together to form a ball of pastry. Handle as little as possible. Shape into patty, wrap in cling film and put it in the fridge for at least half an hour. (I usually make a double quantity of pastry and then put half in the freezer for next time).</div>
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Roll out the pastry and line the tart tin. Prick the base of the pastry with a fork all over and put it back in the fridge for at least 10 minutes to chill. <br />
<br />
Line the pastry case with baking parchment and baking beans and blind bake it for 15 minutes. Remove the parchment and beans and bake for a further 6 or 7 minutes until the pastry has just begun to turn golden brown.<br />
<br />
Reduce the temperature of the oven to 180C.<br />
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Whilst the pastry is cooking, prepare the plums and the frangipan.<br />
<br />
For the plums, halve them all and remove the stones. Sprinkle 1/2 tbsp golden caster sugar over the cut sides of 14 plum halves and put them to one side. Put the remaining plums and 1 and 1/2 tbsp golden caster sugar in a small pan and cook over a medium heat until the plums have broken down to look like a chunky jam. Remove from the heat and leave to cool, then remove the skins.<br />
<br />
To make the frangipan, roast the shelled cobnuts for around 10 minutes. Put them into a food processor and roughly grind. Add the ground almonds, golden caster sugar, unsalted butter, plain flour and eggs to the food processor and mix to form a smooth paste.<br />
<br />
Spread the plum 'jam' over the base of the pastry case, then spread the frangipan mixture over the top, taking care to cover all of the plum jam. Gently press the plum halves into the frangipan cut side up.<br />
<br />
Bake for approximately 20 minutes, until the frangipan is a light golden colour and cooked through.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBCr2hVwhwISuHFy3uIuSCQ95bndTwXCwf_uEWpsN2GksiloMqwAuEobAfQ0zldgOYEgCzFgRpPQLyPwnOg6RRoJzaKmUfShhOx9APxnvkyrA2tyHINXHLH7F8tdTouf64t_9I-EnRdxT/s1600/photo+3-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBCr2hVwhwISuHFy3uIuSCQ95bndTwXCwf_uEWpsN2GksiloMqwAuEobAfQ0zldgOYEgCzFgRpPQLyPwnOg6RRoJzaKmUfShhOx9APxnvkyrA2tyHINXHLH7F8tdTouf64t_9I-EnRdxT/s1600/photo+3-8.JPG" height="400" width="300" /></a></div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-70799214853114702452014-09-17T14:03:00.000+01:002014-09-17T14:03:04.276+01:00Spelt, Sprouted Bean & Tomato Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OLJzKt5hqFwZHetADr_ZxVXIaQDNAZtoNvN4wyYjCV3YKqm9E8cAv96-YU_K0qV2WQk-tyG2q4OBipmDd_4mKOOUc-IOtVtRXE8TWpUOJL0kskgD3y6ON3KBlQDNNmqRRl_1hV3hmsHJ/s1600/photo+1-7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2OLJzKt5hqFwZHetADr_ZxVXIaQDNAZtoNvN4wyYjCV3YKqm9E8cAv96-YU_K0qV2WQk-tyG2q4OBipmDd_4mKOOUc-IOtVtRXE8TWpUOJL0kskgD3y6ON3KBlQDNNmqRRl_1hV3hmsHJ/s1600/photo+1-7.JPG" height="400" width="300" /></a></div>
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The glorious Isle of Wight tomatoes which have brightened my days all summer are still tasting pretty good, but my mind has already begun to wander to the the delights of autumn. My favourite season, with its orange tones, majestic squash and gutsy fruit puddings. But before I bid the summer farewell, there is that short period where my light lunchtime salads slowly become a little more robust and certain ingredients start to reappear like long lost friends.</div>
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<br />
I had dug out a box of <a href="http://www.sharphampark.com/index.php" target="_blank">Sharpham Park</a> pearled spelt last week when the weather was damp and dismal with thoughts of a spelt risotto with squash, chestnuts, spinach and goat's cheese, but the summer has decided to grace us with one last hurrah. So one short fridge forage later, the risotto was ditched in favour of a hearty salad.<br />
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The tahini gives the dressing a lovely creamy texture. Go easy on the garlic - it really does only need one small clove or half a large clove. </div>
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<div style="text-align: justify;">
<span style="color: orange;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<br /></div>
<span style="font-family: Times, 'Times New Roman', serif; text-align: justify;">200g pearled spelt</span><br />
<span style="font-family: Times, Times New Roman, serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">125g sprouted beans</span></div>
<span style="font-family: Times, Times New Roman, serif;">
</span>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">4 or 5 medium tomatoes</span></div>
<span style="font-family: Times, Times New Roman, serif;">
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8 radishes</div>
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a small bunch flat leaf parsley</div>
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<i>For the dressing:</i></div>
</i><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1/2 tsp Maldon sea salt, ground</div>
<div style="text-align: justify;">
1 small clove garlic, crushed</div>
<div style="text-align: justify;">
1 tbsp light tahini</div>
<div style="text-align: justify;">
1 & 1/2 tbsp freshly squeezed lemon juice</div>
<div style="text-align: justify;">
3 tbsp olive oil</div>
</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="color: orange; font-family: Times, Times New Roman, serif;"><b>Method</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">Cook the pearled spelt according the the packet instructions. I usually wash mine well, put in a small pan, add 300ml water, put the lid on the pan and bring to the boil, then reduce the heat to the lowest setting and cook for 20 minutes or until tender. If there is any moisture left, I remove the lid and stir over a low heat for a minute or two. Spread out on a plate to cool.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a medium sized bowl mix the ingredients for the dressing until emulsified (one of those little 'wonder whisks' does this job brilliantly).</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut each of the tomatoes into quarters and chop or slice the radishes. Roughly chop the parsley - leaves and stalks.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">Add the spelt, sprouted beans and chopped parsley to the dressing and mix well. Then add the tomatoes and radishes, stir lightly and serve.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Serves 4 for a light lunch.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4Zk81NvsaUM14xzBaub-DGOURokO5S3Fvx_4qDlOMnt075vLQItqIrIHud9WYnpa1MyhPOQRLkGBsMQ3Y4eKHf2aCdCpGP-XO4KkfFMbFH-n_GW0Pu9sXNlWHYewVcFvvJ8kZ-Y8w4S4/s1600/photo+2-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4Zk81NvsaUM14xzBaub-DGOURokO5S3Fvx_4qDlOMnt075vLQItqIrIHud9WYnpa1MyhPOQRLkGBsMQ3Y4eKHf2aCdCpGP-XO4KkfFMbFH-n_GW0Pu9sXNlWHYewVcFvvJ8kZ-Y8w4S4/s1600/photo+2-9.JPG" height="400" width="300" /></a></div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-45932647239384739082014-09-10T18:04:00.001+01:002014-09-10T18:04:30.190+01:00Pistachio, Raspberry & Rose Bundt - A Wedding Present<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYHwfuwdhCd10o8JeJFGPhOFg4UABlzEATDfbIL8fi66j3tI6Qj-ZalIGhSigXe0s1dywMoHtx6eSu3Uk-VcaQ3IDhPWaKOA05EZT5dlgTA2I6pmPNDwjuatquXbHyyN119tpf67NXjmB/s1600/photo-28.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYHwfuwdhCd10o8JeJFGPhOFg4UABlzEATDfbIL8fi66j3tI6Qj-ZalIGhSigXe0s1dywMoHtx6eSu3Uk-VcaQ3IDhPWaKOA05EZT5dlgTA2I6pmPNDwjuatquXbHyyN119tpf67NXjmB/s1600/photo-28.JPG" height="400" width="400" /></a></div>
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Once upon a time, there were two girls who lived in South East London and who both loved baking. Over a glass or three of wine they plotted and planned and decided to share their passion for all things baked. With more than a small dose of trepidation they organised the inaugural gathering of the <a href="http://bandofbakers.wordpress.com/">Band of Bakers</a> - a bake club for South East London - and have never looked back.</div>
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<div style="text-align: justify;">
Sometime later, one of the girls married the man of her dreams. The other girl, not content with just buying a wedding gift, decided to create a cake to mark this special, romantic occasion. A beautiful cake which could be baked again and again as they all lived happily ever after.</div>
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<div style="text-align: justify;">
For Gemma & Ollie Thomas.</div>
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<b><span style="color: orange;">Ingredients</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>For the cake:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
150g unsalted butter, softened</div>
<div style="text-align: justify;">
200g golden caster sugar</div>
<div style="text-align: justify;">
3 medium eggs</div>
<div style="text-align: justify;">
120g plain full fat yogurt (unsweetened)</div>
<div style="text-align: justify;">
2 tsp rose water </div>
<div style="text-align: justify;">
150g good quality shelled pistachios, roughly ground </div>
<div style="text-align: justify;">
225g plain flour</div>
<div style="text-align: justify;">
2 tsp baking powder</div>
<div style="text-align: justify;">
125g fresh raspberries</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>For the icing and decoration:</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2 tbsp rose water</div>
<div style="text-align: justify;">
125g icing sugar, sifted</div>
<div style="text-align: justify;">
pistachios, roughly chopped</div>
<div style="text-align: justify;">
edible dried rose petals</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: orange;">Method</span></b></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Preheat the oven to 180C.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Prepare a small bundt tin - grease with butter and then coat with a little flour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beat the unsalted butter and caster sugar until pale and fluffy. This will take about 5 minutes in a stand mixer or with an electric whisk.</div>
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<div style="text-align: justify;">
In a separate bowl beat together the eggs, plain yogurt and rose water. Add to the butter and sugar mixture and beat until combined. </div>
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<div style="text-align: justify;">
Sift the plain flour and baking powder into the mixture and mix until just combined, then gently fold in the pistachios.</div>
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<br /></div>
<div style="text-align: justify;">
Put half of the cake batter into the bunt tin, then push half of the raspberries gently and evenly into the batter. Add the remaining cake batter and repeat the same process with the rest of the raspberries. Smooth the top of the batter with the back of spoon until all of the raspberries are covered.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Bake in the middle of the oven for 50-55 minutes until golden and risen. Test with a cake tester - it should come out clean or with just a few moist crumbs, but not wet batter.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Leave the cake to cool in the tin for at least an hour, then turn out onto a cooling rack. If you try to turn it out too soon, the cake could split.</div>
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Whilst the cake is cooling prepare the icing by mixing the rosewater and icing sugar together. Once the cake has cooled decorate with the icing, chopped pistachios and rose petals.<br />
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<i>*A little note about the ingredients for this cake: it will taste so much better if you use really good pistachios and rose water. I buy both of mine from <a href="http://foratasteofpersia.co.uk/">Persepolis</a> in Peckham. If you aren't lucky enough to live nearby like me, you can order online.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXRQE7TI0tncxyS7Nr5XFTd7oRvwWJMiQ3TY9BDMxH6b81ofrVjBeysTy_-JxBWrBEA8ZF70cNaAFzjaMPY96xzqKOTrTEr89Eyl5FMKXcwlkJ8om9vJIvQ5f_Ky07zQp8wYqEdIcsbOe/s1600/photo-27.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXRQE7TI0tncxyS7Nr5XFTd7oRvwWJMiQ3TY9BDMxH6b81ofrVjBeysTy_-JxBWrBEA8ZF70cNaAFzjaMPY96xzqKOTrTEr89Eyl5FMKXcwlkJ8om9vJIvQ5f_Ky07zQp8wYqEdIcsbOe/s1600/photo-27.JPG" height="400" width="400" /></a></div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-3854621705069487522014-09-05T13:46:00.000+01:002014-09-05T13:46:20.104+01:00Clotted Cream & Stem Ginger Shortbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-Od-iURtE4ibDw3PfH2XrKn6W85rLYPaEZKcTGmmgqG7laBSu9Eb2YtWHLTdPwJROAfWuGgy2QztAmoTFAJMi6yLVYVBMfQHIzogD-CfLZkxHeZPHLCTKy67oSlyXVT8VsZwDQ_bgPqp/s1600/photo+2-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-Od-iURtE4ibDw3PfH2XrKn6W85rLYPaEZKcTGmmgqG7laBSu9Eb2YtWHLTdPwJROAfWuGgy2QztAmoTFAJMi6yLVYVBMfQHIzogD-CfLZkxHeZPHLCTKy67oSlyXVT8VsZwDQ_bgPqp/s1600/photo+2-8.JPG" height="400" width="400" /></a></div>
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<span style="font-family: Helvetica;">My friend came back from Cornwall recently with a little gift of some clotted cream for me. Not one of those tubs you can buy in the supermarket (you know, the sort that doesn't even do a round of cream teas for one person let alone two). No, he brought me a kilo of the stuff. A whole kilo of Cornwall's finest Rodda's Clotted Cream.</span></div>
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That's a lot of a cream. </div>
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So I baked a batch of scones and cracked open the only remaining jar of last summer's homemade strawberry jam. Then I baked another batch, but I was barely making an indent.</div>
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Next up was a Clotted Cream & Strawberry Semifreddo. I could have eaten that until the cows came home, but I could feel my arteries hardening with each spoonful, so I donated half of it to the kind bringer of the clotted cream.</div>
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Finally, inspired by biscuit week on the Great British Bake Off, I baked these little beauties - Clotted Cream & Stem Ginger Shortbread. </div>
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<b><span style="color: orange;">Ingredients</span></b></div>
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<span style="font-family: Helvetica;">100g plain flour</span></div>
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<span style="font-family: Helvetica;">50g rice flour</span></div>
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<span style="font-family: Helvetica;">75g Rodda's clotted cream</span></div>
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<span style="font-family: Helvetica;">75g good quality unsalted butter</span></div>
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<span style="font-family: Helvetica;">50g golden caster sugar</span></div>
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<span style="font-family: Helvetica;">2 pieces of stem ginger from a jar, finely chopped</span></div>
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<b><span style="color: orange;">Method</span></b></div>
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Preheat the oven to 160C.</div>
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Combine the plain flour, rice flour and unsalted butter until the mixture resembles fine breadcrumbs. Mix in the clotted cream, sugar and stem ginger, then form into a ball of dough, handling as lightly as possible.</div>
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Roll out to 1cm thick and cut into rounds using a 4cm straight sided cookie cutter. You can use any size or shape of cutter you like, but you may need to adjust the cooking time slightly.</div>
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Carefully lift each biscuit and place on a prepared baking tray (I use the non stick liner from Lakeland so that I don't have to worry about greasing the baking tray).</div>
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Bake in the preheated oven for 20-25 minutes, until the shortbread are barely golden. Leave to cool on the baking tray for at least 10 minutes and then carefully transfer to a cooling rack.</div>
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</span>Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0tag:blogger.com,1999:blog-7233280340001754175.post-73871662747028351292013-07-01T10:58:00.000+01:002015-10-16T14:48:44.819+01:00Stilton, Potato & Caramelised Onion Tart<div class="separator" style="clear: both; text-align: center;">
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<br>
Whenever we go into a cheese shop the first thing my 2 year old son will do is ask for stilton. Usually at the top of his voice, much to the amusement of anyone in earshot. He's well known at both of our local cheese haunts - The Cheese Block and <a href="http://www.mootown.co.uk/">Mootown</a> (whose Bermondsey Spa he is also quite partial too, especially when eaten straight off the knife) - for his adventures in strong, mature and stinky cheese.</div>
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It's hardly surprising though given the quantities of blue cheese I used to demolish as my parents pushed me around the market on a Saturday morning in my pushchair whilst they did their weekly shop. My personal favourite was Danish Blue at that time, or so my Dad tells me.</div>
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Back in February we spent a week holed up in a converted barn in the foothills of the Black Mountains. It was the sort of holiday where we sheltered from the freezing temperatures outside, ate copious amounts of cheese and pottered around the kitchen baking focaccia, coconut breakfast cake, cinnamon buns and savoury tarts. </div>
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This tart, packed with new potatoes, caramelised onions and stilton, is what I'd refer to as a substantial tart. The sort you only need a simple salad with in summer. I'd had the idea for it in mind for quite a while, so baked it for the first time that week in Wales and more recently for my <a href="http://thegingergourmand.blogspot.co.uk/2013/05/my-tea-room-at-sunday-art-salon-recipe.html">Tea Room</a> at the <a href="http://www.sundayartsalon.co.uk/">Sunday Art Salon</a> in Brockley.</div>
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I like it best when it's served cold for lunch or a picnic the next day.</div>
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<span style="color: #e69138;"><b>Ingredients</b></span><br>
<br>
<i>For the pastry:</i><br>
<br>
225g plain flour<br>
110g unsalted butter<br>
pinch salt<br>
125ml cold water<br>
<br>
<i>For the filling:</i><br>
<br>
5 medium onions<br>
1 tbsp rapeseed oil<br>
1 tsp soft brown sugar<br>
1 tsp sherry vinegar<br>
100g-150g good stilton, broken into pieces<br>
6 medium new potatoes, cooked and sliced<br>
300ml double cream<br>
2 medium eggs<br>
salt & black pepper<br>
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<span style="color: #e69138;"><b>Method</b></span><br>
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Start by making the pastry. Put the flour, salt and butter in a mixing bowl and rub together with your finger tips until they resemble breadcrumbs. Add the cold water, a little at a time, and bring together to form a ball (you may not need it all), handling the pastry lightly and as little as possible. Flatten into a patty, wrap in cling film and chill in the fridge for at least 30 minutes.</div>
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Preheat the oven to 200C.</div>
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Peel and halve the onions, then slice into 'half rings' about 5mm thick. Heat a heavy based frying pan over a low heat, add the rapeseed oil and fry the onions for 15 to 20 minutes, stirring often, until they are golden brown. Don't try to rush this, they need to cook slowly to develop the flavour. Add the sugar and season with salt and pepper. Cook for a couple of minutes and then add the sherry vinegar and cook for another minute.</div>
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Roll the pastry out to about 3mm thick and line a greased 23cm fluted, loose based tart tin. Prick the surface of the pastry on the base of the tin gently all over with a fork, taking care not to push through to the tin. Chill again for 10 minutes. Line with foil or baking parchment and fill with baking beans. Bake blind for 15 minutes, then remove the beans and foil / parchment and bake for another 5 minutes until the pastry has dried out and the base is cooked.</div>
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Reduce the temperature of the oven to 180C.</div>
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Spread the caramelised onions over the base of the cooked pastry case. Top with the cooked potato slices and then the stilton. Whisk the eggs and cream together and season with a little salt and plenty black pepper. Pour over the onions, potatoes and stilton until it nearly reaches the top of the pastry.</div>
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Cook the tart in the middle of the oven for 15-20 minutes until set and the pastry cooked through. If the pastry around the edge is cooking too quickly you can cover it with foil. </div>
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Leave to cool in the tin before removing to serve.</div>
Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com3tag:blogger.com,1999:blog-7233280340001754175.post-3960008991004432532013-06-24T13:03:00.000+01:002013-06-24T13:03:33.122+01:00Spicy Prawn Noodle Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD-KkoqqDZEWarA_VopcCrsMvPfRr0NA5BgUSkd9wr5bqF2-xsh7AasPfhpdHdgHNG06eiKluTaqI1oRcPvOhXU2HE9xUup-fb2-M6UNFvGzQ5WGpe5FWauBcURqHsi_teB_j5MpT7YfV/s1600/pho.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD-KkoqqDZEWarA_VopcCrsMvPfRr0NA5BgUSkd9wr5bqF2-xsh7AasPfhpdHdgHNG06eiKluTaqI1oRcPvOhXU2HE9xUup-fb2-M6UNFvGzQ5WGpe5FWauBcURqHsi_teB_j5MpT7YfV/s640/pho.JPG" width="480" yya="true" /></a></div>
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Who knew there are calories in ground cumin?<br />
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I watched Michael Mosley's Horizon documentary, Eat, Fast and Live Longer, on BBC2 last year with interest. Michael Mosley set himself the challenge to live longer, stay younger and lose weight. Goals that many of us can identify with. His research concluded that intermittent fasting could help achieve those goals and settled upon the 5:2 way of eating. That is 5 days of normal eating and 2 days of fasting (when you limit the calories you eat to 500 calories for women or 600 calories for men) each week. I'm no scientist, but the potential (not yet proven in humans) health benefits seem to make sense and, for that reason, I decided I was willing to take a punt and give it a go for a little while.<br />
<br />
I have never counted calories before in my life. A little naive maybe, but I had no idea that foods like cucumbers actually contained much in the way of calories. Aren't cucumbers about 90% water? Don't get me wrong, it's not that I've never had to reign it in to lose the pounds that have crept on, but I've done that by reducing portion sizes, cutting out snacks, limiting my monstrous cheese intake and laying off the booze (...well, just a little). Never has the way I've eaten been so scientific. And believe me, for someone who abhors maths, all the calculating and counting had my head in a bit of a spin at the beginning.<br />
<br />
I love food. I love cooking. I love creating new recipes. So I saw this as a challenge. Making nutritious food that is both delicious and low in calories. After eating the 5:2 way on and off since Christmas (with a big break thanks to pneumonia) I've found that the best way of approaching fast days (for me) is to abstain from food all day and then have a decent sized main meal in the evening, which means that sometimes I can even have carbs.<br />
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This is one of the tastiest, most satisfying fast day dinners I've had so far. A huge bowl of comforting, spicy soup.</div>
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<strong>Serves:</strong> 1</div>
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<strong>Prep time:</strong> 15 minutes (excluding making the stock)</div>
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<strong>Cook time:</strong> 10 minutes</div>
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<strong>Calories per portion (approx):</strong> 360</div>
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<strong><span style="color: #e69138;">Ingredients</span></strong></div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
100g king prawns (peeled weight - approx 4 large unpeeled prawns), peeled & deveined</div>
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<div style="text-align: justify;">
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
100g pak choi, sliced</div>
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50g mange tout</div>
</div>
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50g beansprouts</div>
</div>
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30g oyster mushrooms, sliced</div>
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2 spring onions, sliced</div>
</div>
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1-2 bird's eye chillies, finely sliced</div>
</div>
<div style="text-align: justify;">
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2-3cm piece fresh ginger, finely sliced</div>
</div>
<div style="text-align: justify;">
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300ml good vegetarian stock (see more below)</div>
</div>
<div style="text-align: justify;">
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1/2 tsp brown miso paste</div>
</div>
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1 tsp fish sauce (or soy sauce)</div>
</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
fresh coriander</div>
</div>
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50g glass noodles (cooked according to packet instructions)</div>
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<strong><span style="color: #e69138;">Method</span></strong><br />
<br />
Put the stock in a pan with the miso paste and fish sauce and heat through. Taste and adjust the seasoning if necessary.</div>
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<div style="text-align: justify;">
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<br />
Bring a large saucepan of water to the boil. Blanch the pak choi, mange tout and oyster mushrooms for 1-2 minutes, remove from the water and set aside. Then cook the prawns in the same water until pink and cooked through and set aside (again 1-2 minutes depending on the size of your prawns).<br />
<br />
Put the glass noodles, vegetables, prawns, spring onions, chillies and ginger in a big bowl and pour over the stock. Add some roughly chopped coriander to serve.<br />
<br />
<em>Good vegetarian stock:</em><br />
<br />
I use <a href="http://kelliesfoodtoglow.com/2013/01/08/a-really-useful-asian-broth-with-awesome-add-ins/">this recipe</a> from Kellie's blog Food to Glow to make vast quantities of vegetarian stock which I then freeze in 1 person portions so that I have some to hand whenever I fancy noodle soup. I then add in whatever other flavours and seasoning I want before I use it.</div>
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com3tag:blogger.com,1999:blog-7233280340001754175.post-11643785314652271042013-06-20T09:13:00.000+01:002013-06-24T13:12:30.433+01:00Spanish Mackerel with Chickpeas & Pearled Spelt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Z8rDmnXIpIJH2Dyl6rB0vOnSIdSKiZI8KbEFG9Du26V8oLZuRv-JIUhYCYpHYIlQwC_s9X6FqsLNsWPSrfU21nCzqS7uEnktCX2qoBxKbWgPTIkjqiz6i8j9RFYMjWGncRZ5vt21L5NG/s1600/mackerel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Z8rDmnXIpIJH2Dyl6rB0vOnSIdSKiZI8KbEFG9Du26V8oLZuRv-JIUhYCYpHYIlQwC_s9X6FqsLNsWPSrfU21nCzqS7uEnktCX2qoBxKbWgPTIkjqiz6i8j9RFYMjWGncRZ5vt21L5NG/s400/mackerel.JPG" width="300" yya="true" /></a></div>
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There are times when I wander into the fishmonger with not the foggiest idea what I'm going to buy. Although probably a little frustrating for everyone queued up behind me as I um and ah, it does mean I'm not constrained by a recipe or an idea. I can pick whatever looks the best or comes recommended. Last week it was the shiny, bright eyed Spanish mackerel which caught my eye at <a href="http://www.moxonsfreshfish.com/">Moxons</a>. </div>
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A rare glimpse of sunshine meant I was craving salads and summery, holiday food. Warm, sunny days are the perfect time for lazy family lunches and big platters of simple salads...<br />
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Pearled spelt (or farro) is one of those ingredients that I bought on impulse, after seeing a photo on Instagram of a gorgeous salad which Elly Curshen made for Pear Cafe. These grains of spelt with the outer husk removed have a nutty flavour and work well in place of rice, bulgur or couscous in salads. </div>
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Serves 2 adults and 1 hungry toddler for lunch.</div>
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<span style="color: #e69138;"><strong>Ingredients</strong></span><br />
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1 large mackerel or 2 small mackerel, filleted<br />
50g pearled spelt<br />
200g cooked chickpeas (or 1 tin good quality chickpeas)<br />
2 spring onions, finely sliced on the diagonal<br />
2 tbsp flat leaf parsley, finely chopped <br />
150g small ripe tomatoes, halved or quartered<br />
1 dessert spoon sherry vinegar<br />
2 dessert spoons olive oil (plus extra to cook the mackerel)<br />
salt & black pepper <br />
freshly squeezed lemon juice (to serve)<br />
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<strong><span style="color: #e69138;">Method</span></strong><br />
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Cook the spelt according to the packet instructions, then drain.</div>
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Make the dressing in a large bowl by mixing together the sherry vinegar and olive oil with salt and freshly ground black pepper. Add the cooked spelt, chickpeas, spring onions, tomatoes and parsley and mix well. Check seasoning and adjust if necessary.<br />
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Heat a frying pan over a moderate heat. Wash and dry the mackerel fillets, rub a little olive oil on each side of the fillets and season with a little salt. Cook the mackerel fillets, skin side down, for 3-4 minutes, then turn and cook for a further minute or two until just cooked.<br />
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Spoon the salad onto a large serving plate and put the mackerel fillets on top, skin side up. Squeeze over a little lemon juice and serve immediately.<br />
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Naomi Knillhttp://www.blogger.com/profile/17461681671376573047noreply@blogger.com0