WORLD OF RECIPES
This section of What's Cooking will present you with concoctions from Emma's kitchen as well as recipes kindly provided by friends who wish to share their scrumptuous dishes with you. As such, this section is still very much in its infancy and will eventually be given a clear structure of its own. Photos will be added whenever available! I hope these tempting dishes will contribute to enriching your own culinary voyage... Bon appétit
Emm’s Roast Parsnip, Carrot and Potato Delight Main dish
The recipe that follows below is my personal adaptation of Jamie Oliver’s original which is totally delicious in its own right.
I adapted it because both hubby and I simply love sautéed onions in our oven dishes…
A little background on the humble parsnip, which is less known and used in the kitchens of the southern regions of Europe.
Here are some excerpts from what Wikipedia has to say on the parsnip:
The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked. The buttery, slightly spicy, sweet flavor of cooked mature parsnips (often picked after the first frost) is reminiscent of butterscotch, honey, and subtle cardamom. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times.
While parsnips can be eaten raw, they are more commonly served cooked. Parsnips can be boiled, roasted or used in stews, soups and casseroles. Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast. Parsnips can also be fried or thinly sliced and made into crisps.
The parsnip originated in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that parsnips grew bigger the farther north they went.
The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100g. The parsnip is also a good source of dietary fiber. 100 g of parsnip contains 75 Calories (230 kJ) of energy.
I adapted it because both hubby and I simply love sautéed onions in our oven dishes…
A little background on the humble parsnip, which is less known and used in the kitchens of the southern regions of Europe.
Here are some excerpts from what Wikipedia has to say on the parsnip:
The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked. The buttery, slightly spicy, sweet flavor of cooked mature parsnips (often picked after the first frost) is reminiscent of butterscotch, honey, and subtle cardamom. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times.
While parsnips can be eaten raw, they are more commonly served cooked. Parsnips can be boiled, roasted or used in stews, soups and casseroles. Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast. Parsnips can also be fried or thinly sliced and made into crisps.
The parsnip originated in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that parsnips grew bigger the farther north they went.
The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100g. The parsnip is also a good source of dietary fiber. 100 g of parsnip contains 75 Calories (230 kJ) of energy.
Ingredients
Serves 4
(use less if the vegetables are an accompaniment for any meat dish)
8 medium sized potatoes
12 parsnips
12 carrots
4 large onions
2 bulbs of garlic
5-6 sprigs of fresh rosemary (alternatively dried rosemary or oregano. As I had no fresh rosemary, I made my dish with dried oregano)
sea salt and freshly ground black pepper
olive oil
(use less if the vegetables are an accompaniment for any meat dish)
8 medium sized potatoes
12 parsnips
12 carrots
4 large onions
2 bulbs of garlic
5-6 sprigs of fresh rosemary (alternatively dried rosemary or oregano. As I had no fresh rosemary, I made my dish with dried oregano)
sea salt and freshly ground black pepper
olive oil
Preparation:
Peel the vegetables and halve any larger ones lengthways.
Halve potatoes lengthways too, along the thinnest part.
Peel the onions and cut into chunks
Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
Pick the rosemary leaves from the woody stalks
Sweat the onions in a couple of table spoons full of olive oil, stir regularly. Let them take some colour, but do not brown. Turn to low heat, keep stirring from time to time to prevent them from burning (add a little boiled water if necessary.)
Par-boil the vegetables as follows:
Put the potatoes and carrots into a large pan (or two) of salted, boiling water on a high heat and bring back to the boil.
Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain in a colander and allow to steam dry.
Take out the carrots and parsnips and put to one side.
Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil (or carefully spoon a little of the fat from the meat you’re cooking)
Add the sautéed onions and spread out over the surface of the tray.
Add the garlic and rosemary leaves
Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours
Spread them out evenly into one layer, making sure all vegetables have been generously coated with the herb-infused oil on the tray.
Roast for 40 minutes – check after 25 minutes to make sure nothing is “burning”!
Serve and Dig in!
(added 10 April 2012)
Peel the vegetables and halve any larger ones lengthways.
Halve potatoes lengthways too, along the thinnest part.
Peel the onions and cut into chunks
Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
Pick the rosemary leaves from the woody stalks
Sweat the onions in a couple of table spoons full of olive oil, stir regularly. Let them take some colour, but do not brown. Turn to low heat, keep stirring from time to time to prevent them from burning (add a little boiled water if necessary.)
Par-boil the vegetables as follows:
Put the potatoes and carrots into a large pan (or two) of salted, boiling water on a high heat and bring back to the boil.
Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
Drain in a colander and allow to steam dry.
Take out the carrots and parsnips and put to one side.
Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil (or carefully spoon a little of the fat from the meat you’re cooking)
Add the sautéed onions and spread out over the surface of the tray.
Add the garlic and rosemary leaves
Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours
Spread them out evenly into one layer, making sure all vegetables have been generously coated with the herb-infused oil on the tray.
Roast for 40 minutes – check after 25 minutes to make sure nothing is “burning”!
Serve and Dig in!
(added 10 April 2012)
Roast Parsnip, Carrot and Potato Delight (foto emmakay)
Quick Veggie Stir-fry on Wholemeal Couscous Main dish
Doesn't this look simply delicious? (foto emmakay) (added 7 Aug 2011)
Ingredients:
for 4 people:
3 cups of wholemeal couscous
2 med sized onions, roughly sliced
1 red pepper, sliced
1 green pepper, sliced
1 carrot, finely grated, reserve some to sprinkle over the dish when served
a 2-3 inch thick slice of white cabbage, finely sliced
1/2 inch of ginger, peeled and chopped up finely
2- 3 garlic cloves, finely chopped
1/2 cup of fresh or frozen peas (leave them in freshly boiled water for a few minutes, rinse with cold water and transfer into the vegetable mix)
3 tbsp of extra virgin olive oil or coconut oil for frying
Non MSG soy sauce
boiled water
1 vegetable stock cube (non MSG!)
Pour 3 cups of freshly boiled water in which you have dissolved the stock cube into a bowl ( I always cut the cube up in small slivers to speed up the process)
Add the couscous, give the mixture a stir with a fork, cover and put aside, leaving it to swell. This should take no longer than 6-8 minutes, but check the instructions on the pack.
Preparation:
I use a deep stainless steel frying pan, but a wok would be ideal
Heat the oil in the frying pan (high heat; Don't burn the oil!).
Add the onions, peppers, carrots, cabbage, ginger, garlic, peas and stirfry for 3-4 minutes
making sure not to burn anything.
Bring down heat to medium and keep stirring.
When the cabbage starts to wilt, add a dash of soya sauce to taste and stir through.
The couscous should be ready now, loosen it with a fork. I do NOT add butter or any other fat!
Add the couscous to the mixture in the pan, stir thoroughly and serve.
Give the mix a twist of the peppercorn mill and you're ready to dig in.
This veggie mix at its best when still crisp ~ you can add any vegetable you like really.
There's no limitation to your imagination!
Served with a mixed salad of your choice, it makes for a delicious light summer lunch!
Added 7 Aug 2011
for 4 people:
3 cups of wholemeal couscous
2 med sized onions, roughly sliced
1 red pepper, sliced
1 green pepper, sliced
1 carrot, finely grated, reserve some to sprinkle over the dish when served
a 2-3 inch thick slice of white cabbage, finely sliced
1/2 inch of ginger, peeled and chopped up finely
2- 3 garlic cloves, finely chopped
1/2 cup of fresh or frozen peas (leave them in freshly boiled water for a few minutes, rinse with cold water and transfer into the vegetable mix)
3 tbsp of extra virgin olive oil or coconut oil for frying
Non MSG soy sauce
boiled water
1 vegetable stock cube (non MSG!)
Pour 3 cups of freshly boiled water in which you have dissolved the stock cube into a bowl ( I always cut the cube up in small slivers to speed up the process)
Add the couscous, give the mixture a stir with a fork, cover and put aside, leaving it to swell. This should take no longer than 6-8 minutes, but check the instructions on the pack.
Preparation:
I use a deep stainless steel frying pan, but a wok would be ideal
Heat the oil in the frying pan (high heat; Don't burn the oil!).
Add the onions, peppers, carrots, cabbage, ginger, garlic, peas and stirfry for 3-4 minutes
making sure not to burn anything.
Bring down heat to medium and keep stirring.
When the cabbage starts to wilt, add a dash of soya sauce to taste and stir through.
The couscous should be ready now, loosen it with a fork. I do NOT add butter or any other fat!
Add the couscous to the mixture in the pan, stir thoroughly and serve.
Give the mix a twist of the peppercorn mill and you're ready to dig in.
This veggie mix at its best when still crisp ~ you can add any vegetable you like really.
There's no limitation to your imagination!
Served with a mixed salad of your choice, it makes for a delicious light summer lunch!
Added 7 Aug 2011
Roy's Delicious Chocolate Brownie Desserts
Pic kindly supplied by Roy himself!
This very simple recipe provided by my FB friend Roy Aylmer (https://www.facebook.com/royaylmer) has a rather unsual ingredient... try it out!
2 x 100g bars of Green & Blacks dark nectar, crumbled and melted with 200g butter.
3 eggs whisked with 200g caster sugar.
Add the chock butter mix.
Add 120g self-raising flour and pinch salt and fold in 200g grated cooked beetroot.
Bake for 20 25 mins till done, don't overdo it!
Feedback would be warmly welcomed!
2 x 100g bars of Green & Blacks dark nectar, crumbled and melted with 200g butter.
3 eggs whisked with 200g caster sugar.
Add the chock butter mix.
Add 120g self-raising flour and pinch salt and fold in 200g grated cooked beetroot.
Bake for 20 25 mins till done, don't overdo it!
Feedback would be warmly welcomed!
Zucchini croquettes with tzatziki (kolokithokeftedes) Snack-appetizer
Kolokithokeftedes or zucchini croquettes (foto emmakay)
A very tasty appetizer that makes a good accompaniment on the meze table!
We always have a private laugh when they appear on the table, because when I learned their Greek name, I couldn't get my tongue around the word, so I decided that in my book they were going to be called Kolokeftedes... which literally means "@ss-b@lls"!... you can just imagine the laughter at the table when I put the order in, can't you...? :))
This recipe calls for a bunch of friends to come and share the pleasure of your parea (=company) along with an ouzo or two, some good music and lots of sunshine and laughter!
Ingredients
(makes 12 portions of 4 croquettes p/person)
1kg of zucchini (courgettes)
200g of grated feta
½ cup of grated kefalotiri cheese (traditional Greek “mountain” cheese made from goat + sheep’s milk)
2 medium to large potatoes, boiled and mashed
3 eggs, beaten
1 slice of dry bread, crumbed in blender
4 tablespoons of finely chopped fresh mint
3 tablespoons of chopped fresh dill
½ teaspoon of salt,
pepper,
plain flour for coating
cooking oil for frying
Preparation:
Wash and cut the ends of the zucchini, peel and then grate finely.
Salt them and leave to stand for one hour on several layers of kitchen paper (I line the oven baking tray) to drain excess liquid.
Transfer into a large mixing bowl, add the eggs, cheeses, breadcrumbs, mashed potatoes, mint, dill, salt, pepper and 1 tablespoon of the flour.
Knead thoroughly with your hands, then cover with cling film and leave to stand in the fridge for about one hour.
Remove and shape ball-like croquettes from the mixture.
Flour the croquettes and fry them for about 10 minutes in a deep frying pan in very hot oil.
Remove with slotted spoon and leave to drip on a platter with kitchen paper to absorb excess fat.
Serve with Tzatziki along with some other appetizers and share a drink with friends!
(added 11 June 2011)
We always have a private laugh when they appear on the table, because when I learned their Greek name, I couldn't get my tongue around the word, so I decided that in my book they were going to be called Kolokeftedes... which literally means "@ss-b@lls"!... you can just imagine the laughter at the table when I put the order in, can't you...? :))
This recipe calls for a bunch of friends to come and share the pleasure of your parea (=company) along with an ouzo or two, some good music and lots of sunshine and laughter!
Ingredients
(makes 12 portions of 4 croquettes p/person)
1kg of zucchini (courgettes)
200g of grated feta
½ cup of grated kefalotiri cheese (traditional Greek “mountain” cheese made from goat + sheep’s milk)
2 medium to large potatoes, boiled and mashed
3 eggs, beaten
1 slice of dry bread, crumbed in blender
4 tablespoons of finely chopped fresh mint
3 tablespoons of chopped fresh dill
½ teaspoon of salt,
pepper,
plain flour for coating
cooking oil for frying
Preparation:
Wash and cut the ends of the zucchini, peel and then grate finely.
Salt them and leave to stand for one hour on several layers of kitchen paper (I line the oven baking tray) to drain excess liquid.
Transfer into a large mixing bowl, add the eggs, cheeses, breadcrumbs, mashed potatoes, mint, dill, salt, pepper and 1 tablespoon of the flour.
Knead thoroughly with your hands, then cover with cling film and leave to stand in the fridge for about one hour.
Remove and shape ball-like croquettes from the mixture.
Flour the croquettes and fry them for about 10 minutes in a deep frying pan in very hot oil.
Remove with slotted spoon and leave to drip on a platter with kitchen paper to absorb excess fat.
Serve with Tzatziki along with some other appetizers and share a drink with friends!
(added 11 June 2011)
Home-made Tzatziki (yoghurt dip) Snack-appetizer
Ingredients:
1 ½ cups of strained Greek-style yoghurt
2 medium sized cucumbers
4-6 cloves of garlic, crushed
A few sprigs of fresh dill, finely chopped
White wine vinegar
Salt
Extra-virgin olive oil
Preparation:
Peel the cucumbers and either grate, cut into julienne strips or into small cubes. Drain and squeeze well, then add salt and dill to taste. Add the crushed garlic, ½ teaspoon of vinegar and the yoghurt.
Mix everything well, then add half a tablespoon full of olive oil. Mix again, cover with cling film and stand in the refrigerator until needed.
Tzatziki is a delicious refreshing dip, a perfect accompaniment for many a Greek and non-Greek dish!
You can serve it with a sprinkling of sweet paprika and a couple of olives for good looks!
Kali orexi…!
(added 11 June 2011)
1 ½ cups of strained Greek-style yoghurt
2 medium sized cucumbers
4-6 cloves of garlic, crushed
A few sprigs of fresh dill, finely chopped
White wine vinegar
Salt
Extra-virgin olive oil
Preparation:
Peel the cucumbers and either grate, cut into julienne strips or into small cubes. Drain and squeeze well, then add salt and dill to taste. Add the crushed garlic, ½ teaspoon of vinegar and the yoghurt.
Mix everything well, then add half a tablespoon full of olive oil. Mix again, cover with cling film and stand in the refrigerator until needed.
Tzatziki is a delicious refreshing dip, a perfect accompaniment for many a Greek and non-Greek dish!
You can serve it with a sprinkling of sweet paprika and a couple of olives for good looks!
Kali orexi…!
(added 11 June 2011)
Emma's Crème caramel à l'orange Dessert
...some serving suggestions! (pics are all downloads, I'm afraid! Emm)
My better half asked me yesterday whether somewhere in my "kitchen archives" I would still have the recipe for one of his favourite desserts from yester-year. The recipe was kindly given to us by our dear friend Walter who used to be Chef-Chef at a renowned hotel in Germany. Although many of this type of creme caramel desserts rely heavily on the taste of orange liquor to add flavour, this recipe is totally alcohol-free. You are of course most welcome to play around and make your own version to please your palate. It's really pretty easy to make provided you have good quality fresh ingredients!
Emm's Creme Caramel a l'Orange
(serves 8)
Ideal for entertaining as you should make this the day before the party
Ingredients:
2 large oranges, preferably untreated!
250g castor sugar
250ml full milk
450ml single cream
6 large eggs
1 teaspoon of liquid vanilla extract
2x kettles full of boiled water
Preheat oven to 150C (Gas mark 2)
Preparation:
Cut each orange in such a way that you get 4 nice-sized round slices, each approx 0,5cm thick.
Place all 8 together with the ends in a small pan and cover with boiling water, leave to simmer for
about 10 minutes, or until just tender.
Drain with a slotted spoon, set the 8 slices aside on a plate, discard the ends and reserve the liquid.
Place the sugar in a pan over low heat and melt, occasionally swirling the pan until it has dissolved.
Do not stir with spoon!
Increase the heat and let the syrup bubble away until it becomes a dark golden liquid.
Note: If you feel the caramel is getting too dark, remove from heat and stick the pan in a sink of cold water
to stop the cooking process.
Remove pan from heat and add 3 tablespoons of the reserved orange water.
Beware: the caramel is extremely hot and will most likely splutter when you add the liquid,
so protect your hand with a teatowel or kitchen gloves.
Should the caramel have set in places, return to the heat and warm gently until it becomes smooth again.
Place 8x 200ml ramekins into a roasting tin. Divide approx 3/4 of the caramel among the ramekins and
tilt them from side to side to let the caramel coat the sides. Place the drained orange roundels on
top of the warm caramel and set aside.
Emm's Creme Caramel a l'Orange
(serves 8)
Ideal for entertaining as you should make this the day before the party
Ingredients:
2 large oranges, preferably untreated!
250g castor sugar
250ml full milk
450ml single cream
6 large eggs
1 teaspoon of liquid vanilla extract
2x kettles full of boiled water
Preheat oven to 150C (Gas mark 2)
Preparation:
Cut each orange in such a way that you get 4 nice-sized round slices, each approx 0,5cm thick.
Place all 8 together with the ends in a small pan and cover with boiling water, leave to simmer for
about 10 minutes, or until just tender.
Drain with a slotted spoon, set the 8 slices aside on a plate, discard the ends and reserve the liquid.
Place the sugar in a pan over low heat and melt, occasionally swirling the pan until it has dissolved.
Do not stir with spoon!
Increase the heat and let the syrup bubble away until it becomes a dark golden liquid.
Note: If you feel the caramel is getting too dark, remove from heat and stick the pan in a sink of cold water
to stop the cooking process.
Remove pan from heat and add 3 tablespoons of the reserved orange water.
Beware: the caramel is extremely hot and will most likely splutter when you add the liquid,
so protect your hand with a teatowel or kitchen gloves.
Should the caramel have set in places, return to the heat and warm gently until it becomes smooth again.
Place 8x 200ml ramekins into a roasting tin. Divide approx 3/4 of the caramel among the ramekins and
tilt them from side to side to let the caramel coat the sides. Place the drained orange roundels on
top of the warm caramel and set aside.
... simply delicious! ...(pic downloaded)
Return the pan with the remaining caramel to the heat.
Add milk and cream to the pan and heat the mixture gently until the caramel has melted.
Stir to make sure there is no caramel stuck to the bottom of the pan.
Beat the eggs in a bowl, whisk in the warm caramel milk mixture and the vanilla extract.
Divide the caramel custard between the ramekins in the tin, then pour sufficient boiling water
around the ramekins to come about 3/4 high up the sides.
Bake in the preheated oven for about 45 minutes, until they're just set.
Leave to cool completely and chill overnight in the fridge.
To serve: run the tip of a sharp knife around the insides of the ramekins to loosen the caramel.
Place a serving plate on top and invert onto the plate.
Turn out by gently moving up and down, serve ... and spoil your guests!
(added 9 May 2011)
Add milk and cream to the pan and heat the mixture gently until the caramel has melted.
Stir to make sure there is no caramel stuck to the bottom of the pan.
Beat the eggs in a bowl, whisk in the warm caramel milk mixture and the vanilla extract.
Divide the caramel custard between the ramekins in the tin, then pour sufficient boiling water
around the ramekins to come about 3/4 high up the sides.
Bake in the preheated oven for about 45 minutes, until they're just set.
Leave to cool completely and chill overnight in the fridge.
To serve: run the tip of a sharp knife around the insides of the ramekins to loosen the caramel.
Place a serving plate on top and invert onto the plate.
Turn out by gently moving up and down, serve ... and spoil your guests!
(added 9 May 2011)
A Chocolate Cake fit for Kings... Dessert
Hotel Sacher's Original Sachertorte served at the Sacher Cafe (downloaded pic)
The cake that travels the world: the Sachertorte Desserts
must point out that this recipe is the result of a post by a good friend of ours, Pami Taylor, who surprised her partner Joseph Stricklin with a chocolate cake he had wished for on his birthday... I thought I'd surprise Pami and Joseph with a special chocolate-cake post dedicated to them... Here's to you Joseph, Happy Birthday again and many happy returns of the day!
In addition to the recipe I have also created a blog post, giving you some background history to the famous Sachertorte ~ a bit of gossip served with a smile instead of unsweetened whipping cream! :) You can read all about it by clicking here.
Let's disappear into the kitchen now, put on your apron and let's get this show on the road...!
Ingredients:
120g finely chopped, top-quality bitter-sweet chocolate (US: 4 1/2 oz)
130g unsalted butter at cool room temp (US: 9 tablespoons)
115g icing sugar (US: 1 cup confectioner’s sugar)
6 large eggs, separated (room temperature) (US: 1 cup)
1 teaspoon vanilla extract
115g granulated sugar (US: ½ cup)
120g all-purpose flour (US: 1 cup)
300g (US: 1 cup) apricot glaze made as follows: 400g (US: 1¼ cup) of apricot preserve and 2 tablespoons of Apricot eau-de-vie (which is a clear, colourless fruit brandy) or simply water. Bring the preserves and brandy/water to the boil in a small saucepan over medium heat, stirring often. Cook and stir for about 2 to 3 minutes until the last drops that cling to the spoon are sticky and tend to stick to the spoon. Strain through a wire sieve into a small bowl, pressing hard on the solids. Set aside and keep warm.
Make a small batch of chocolate glaze: Use: 225g (US: 1 cup) sugar, 110ml (US: 1/2 cup) water, and 120g (US: 4 oz) bittersweet chocolate. Prepare the glaze in a small saucepan just before you need it at the end of the process: in a medium saucepan bring sugar, water and chocolate to the boil over medium-high heat. |Reduce the heat to medium and stir occasionally. Leave to boil for about 5 minutes, the mixture will be glossy.Remove from heat, stir for about a minute to thicken slightly. Use immediately. Do not scrape the pan when pouring!
Preparation:
Preheat oven to 200C (400F, gas 6)
Place rack in the centre of the oven.
Butter a 23cm (9inch) springform baking tin and line with parchment or wax paper. Lightly dust the sides with flour and tap out excess.
Melt the chocolate in the top part of a double boiler (bain marie) or microwave at medium power.
Remove from heat or oven, set aside, stirring frequently until cool.
Whisk the butter for approx. 1 minute in a heavy-duty mixer bowl with paddle blade at medium-high speed until smooth.
Switch to low speed and mix in the icing sugar.
Return speed to medium-high for about 2 minutes until you obtain a light colour and texture.
Add the egg yolks one by one, scraping down the sides of the bowl, and finally mix in the chocolate and vanilla.
In a separate large bowl beat the egg whites with a handheld electric mixer on high speed until they form soft, shiny peaks.
Do not overbeat!
Fold approx. ¼ or this mixture into the chocolate mix to lighten it, then fold in the remainder, leaving a few visible wisps of the egg whites.
Sift half the flour over the chocolate mixture and fold in with a large balloon whisk or rubber spatula.
Repeat with remaining flour.
Transfer the mixture into the baking tin and spread evenly.
Bake for approx. 45 minutes, or until a toothpick inserted in the centre comes out clean.
(The cake will dome in the centre)
Cool on a wire cake rack for about 10 minutes.
Remove the sides of the pan, and invert the cake onto the rack.
Remove the paper and invert again on another rack to have the right side up.
Leave to cool completely
To put the cake together use a long serrated knife to trim the top off the cake, making it level.
Cut the cake horizontally into two equal layers.
Place one cake layer on an 8-inch cardboard round.
Brush the top of the cake layer with the apricot glaze.
Place the second cake layer on top and brush again.
Brush the top and sides of the cake with the remaining glaze.
Transfer the cake to a wire rack placed over a large tray lined with waxed paper to catch any drips.
Leave to cool until the glaze is set.
Make the chocolate glaze just before you use it as it must be freshly made and warm.
Pour all of the warm chocolate glaze on top of the cake.
With a spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped).
Cool until the glaze is just set, then transfer the cake to a serving plate.
Refrigerate until the glaze is completely set, for at least 1 hour.
Remove the cake from the refrigerator about 1 hour before serving.
Serve with unsweetened whipped cream and indulge... :))
(added 6 May 2011)
In addition to the recipe I have also created a blog post, giving you some background history to the famous Sachertorte ~ a bit of gossip served with a smile instead of unsweetened whipping cream! :) You can read all about it by clicking here.
Let's disappear into the kitchen now, put on your apron and let's get this show on the road...!
Ingredients:
120g finely chopped, top-quality bitter-sweet chocolate (US: 4 1/2 oz)
130g unsalted butter at cool room temp (US: 9 tablespoons)
115g icing sugar (US: 1 cup confectioner’s sugar)
6 large eggs, separated (room temperature) (US: 1 cup)
1 teaspoon vanilla extract
115g granulated sugar (US: ½ cup)
120g all-purpose flour (US: 1 cup)
300g (US: 1 cup) apricot glaze made as follows: 400g (US: 1¼ cup) of apricot preserve and 2 tablespoons of Apricot eau-de-vie (which is a clear, colourless fruit brandy) or simply water. Bring the preserves and brandy/water to the boil in a small saucepan over medium heat, stirring often. Cook and stir for about 2 to 3 minutes until the last drops that cling to the spoon are sticky and tend to stick to the spoon. Strain through a wire sieve into a small bowl, pressing hard on the solids. Set aside and keep warm.
Make a small batch of chocolate glaze: Use: 225g (US: 1 cup) sugar, 110ml (US: 1/2 cup) water, and 120g (US: 4 oz) bittersweet chocolate. Prepare the glaze in a small saucepan just before you need it at the end of the process: in a medium saucepan bring sugar, water and chocolate to the boil over medium-high heat. |Reduce the heat to medium and stir occasionally. Leave to boil for about 5 minutes, the mixture will be glossy.Remove from heat, stir for about a minute to thicken slightly. Use immediately. Do not scrape the pan when pouring!
Preparation:
Preheat oven to 200C (400F, gas 6)
Place rack in the centre of the oven.
Butter a 23cm (9inch) springform baking tin and line with parchment or wax paper. Lightly dust the sides with flour and tap out excess.
Melt the chocolate in the top part of a double boiler (bain marie) or microwave at medium power.
Remove from heat or oven, set aside, stirring frequently until cool.
Whisk the butter for approx. 1 minute in a heavy-duty mixer bowl with paddle blade at medium-high speed until smooth.
Switch to low speed and mix in the icing sugar.
Return speed to medium-high for about 2 minutes until you obtain a light colour and texture.
Add the egg yolks one by one, scraping down the sides of the bowl, and finally mix in the chocolate and vanilla.
In a separate large bowl beat the egg whites with a handheld electric mixer on high speed until they form soft, shiny peaks.
Do not overbeat!
Fold approx. ¼ or this mixture into the chocolate mix to lighten it, then fold in the remainder, leaving a few visible wisps of the egg whites.
Sift half the flour over the chocolate mixture and fold in with a large balloon whisk or rubber spatula.
Repeat with remaining flour.
Transfer the mixture into the baking tin and spread evenly.
Bake for approx. 45 minutes, or until a toothpick inserted in the centre comes out clean.
(The cake will dome in the centre)
Cool on a wire cake rack for about 10 minutes.
Remove the sides of the pan, and invert the cake onto the rack.
Remove the paper and invert again on another rack to have the right side up.
Leave to cool completely
To put the cake together use a long serrated knife to trim the top off the cake, making it level.
Cut the cake horizontally into two equal layers.
Place one cake layer on an 8-inch cardboard round.
Brush the top of the cake layer with the apricot glaze.
Place the second cake layer on top and brush again.
Brush the top and sides of the cake with the remaining glaze.
Transfer the cake to a wire rack placed over a large tray lined with waxed paper to catch any drips.
Leave to cool until the glaze is set.
Make the chocolate glaze just before you use it as it must be freshly made and warm.
Pour all of the warm chocolate glaze on top of the cake.
With a spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped).
Cool until the glaze is just set, then transfer the cake to a serving plate.
Refrigerate until the glaze is completely set, for at least 1 hour.
Remove the cake from the refrigerator about 1 hour before serving.
Serve with unsweetened whipped cream and indulge... :))
(added 6 May 2011)
Truly fit for kings...fortunately available for all!
Lentil Salad in a Mustard Seed Vinaigrette Salad
Lentil salad(not my own pic! will replace asap!)
This salad is best eaten warm... it tastes just heavenly!
If possible use the small Puy lentils as they keep their shape very well and don’t become mushy. You may of course substitute them with other lentils of the same quality, but don’t use the red lentils which become too soft for this recipe.
Ingredients:
250g (8 oz) lentils, soaked overnight
50g (1¾ oz) unsalted butter (vegetable margarine for vegans)
100g (3¼ oz) diced carrots
½ diced onion
100g (3¼ oz) diced smoked bacon (vegans: leave out!)
300ml (10fl oz) of chicken stock (vegans: vegetable stock!)
1 lettuce
Vinaigrette:
30g (1 oz) wholegrain mustard
2 teaspoons white wine vinegar
100ml (3¼ fl oz) of olive or peanut (groundnut) oil
3 tablespoons chopped fresh parsley
Soak the lentils in cold water overnight and then drain.
Melt the butter (margarine) in a large saucepan, add the vegetables and bacon and cook until the vegetables are soft, but not brown. Add the lentils and stock to the saucepan.
Cover and simmer very gently for 30-35 minutes, or until the lentils are tender. Season with salt and pepper.
Pour the mixture into a sieve to drain off the liquid.
Transfer the lentils, vegetables and bacon to a large bowl.
Make the vinaigrette as follows: place the mustard and vinegar in a bowl and whisk to combine.
Season with salt and freshly ground black pepper, and very slowly add the olive or peanut oil, whisking constantly.
Finally, add the parsley.
Toss the warm lentils, vegetables and bacon with the vinaigrette.
Arrange a bed of lettuce on a plate and pile the warm salad in the centre.
If possible use the small Puy lentils as they keep their shape very well and don’t become mushy. You may of course substitute them with other lentils of the same quality, but don’t use the red lentils which become too soft for this recipe.
Ingredients:
250g (8 oz) lentils, soaked overnight
50g (1¾ oz) unsalted butter (vegetable margarine for vegans)
100g (3¼ oz) diced carrots
½ diced onion
100g (3¼ oz) diced smoked bacon (vegans: leave out!)
300ml (10fl oz) of chicken stock (vegans: vegetable stock!)
1 lettuce
Vinaigrette:
30g (1 oz) wholegrain mustard
2 teaspoons white wine vinegar
100ml (3¼ fl oz) of olive or peanut (groundnut) oil
3 tablespoons chopped fresh parsley
Soak the lentils in cold water overnight and then drain.
Melt the butter (margarine) in a large saucepan, add the vegetables and bacon and cook until the vegetables are soft, but not brown. Add the lentils and stock to the saucepan.
Cover and simmer very gently for 30-35 minutes, or until the lentils are tender. Season with salt and pepper.
Pour the mixture into a sieve to drain off the liquid.
Transfer the lentils, vegetables and bacon to a large bowl.
Make the vinaigrette as follows: place the mustard and vinegar in a bowl and whisk to combine.
Season with salt and freshly ground black pepper, and very slowly add the olive or peanut oil, whisking constantly.
Finally, add the parsley.
Toss the warm lentils, vegetables and bacon with the vinaigrette.
Arrange a bed of lettuce on a plate and pile the warm salad in the centre.
stuffed tortillas... let your imagination work! (foto emmakay)
Serving suggestion: gently warm a couple of tortillas (you can buy them ready-made), put some of your favourite spread on, add some freshly sliced mushrooms, young spinach leaves, watercress or any other greens you like, roll them up, and cut up in little "patties"..
For non-vegans: pop in some prawns, or strips of chicken fillet, even smoked salmon or tuna with some fresh greens will make a tasty accompaniment! (Leave out the bacon in the recipe when using meat or fish in the tortillas!)
My basic Hummus recipe (snack - dip)
soak chickpeas, onion, boil chickpeas with onion, garlic, lemon juice+garlic+salt+cumin+olive oil+tahini, puree all ingredients, hummus and wholemeal bread, serving suggestion (foto: emmakay)
19 March 2011
If you're looking for a hummus recipe that's a little different, you've come to the right place!
Yesterday, during lunch my better half asked me whether I had already shared this recipe with you ...
I hadn't, and his subsequent comment actually made me laugh: "In that case you are depriving the world of something very special!"
Now, that's an accolade if ever I've heard one!
So, here I am, making good on something I'm confident you will enjoy as much as we do, in fact the entire family does: a great dish for a dip, a spread or a filler in pita breads... Hummus is a very versatile and healthy dish, and more importantly dead-easy to prepare!
This recipe is slightly different to the traditional hummus recipes in that I add a whole onion to the chickpeas when I boil them.
Want to find out more? Here we go:
If you're looking for a hummus recipe that's a little different, you've come to the right place!
Yesterday, during lunch my better half asked me whether I had already shared this recipe with you ...
I hadn't, and his subsequent comment actually made me laugh: "In that case you are depriving the world of something very special!"
Now, that's an accolade if ever I've heard one!
So, here I am, making good on something I'm confident you will enjoy as much as we do, in fact the entire family does: a great dish for a dip, a spread or a filler in pita breads... Hummus is a very versatile and healthy dish, and more importantly dead-easy to prepare!
This recipe is slightly different to the traditional hummus recipes in that I add a whole onion to the chickpeas when I boil them.
Want to find out more? Here we go:
Ingredients:
(serves 8-12 people - I halved the quantities to serve us and our offspring, 6 people)
1/2kg chickpeas (soaked for a minimum of 12 hours)
1 medium sized onion, peeled, but left whole
250 ml tahini (1 cup)
150-180ml freshly squeezed lemon juice (up to 3/4 cup)
125 ml extra virgin olive oil (1/2 cup)
6 - 8 garlic cloves, chopped
1 - 2 teaspoons of sea salt
1 teaspoon of ground cumin
PLUS approx 1-2 ladles of cooking liquid
Preparation:
Drain the chickpeas and rinse well under running tap water.
Transfer into a large pan and cover with twice their volume of water.
Add the whole onion and bring to the boil. Do NOT add salt in this process.
When boiling, bring down the heat and simmer for 50 minutes to 1 hour,
until the chickpeas feel mushy when squeezed.
Drain in a colander over a large pot to catch the cooking liquid.
Transfer the chickpeas into a blender, food processor or, as I do (because I find it the cleanest
and fastest way of making the hummus) into a large high bowl, complete with the boiled onion.
Add the tahini, lemon juice, olive oil, garlic cloves, sea salt (to taste) and cumin.
With a handheld mixer start mixing the ingredients, gradually increasing the speed and
adding the cooking liquid bit by bit until the mixture becomes smooth and creamy, but not runny.
(serves 8-12 people - I halved the quantities to serve us and our offspring, 6 people)
1/2kg chickpeas (soaked for a minimum of 12 hours)
1 medium sized onion, peeled, but left whole
250 ml tahini (1 cup)
150-180ml freshly squeezed lemon juice (up to 3/4 cup)
125 ml extra virgin olive oil (1/2 cup)
6 - 8 garlic cloves, chopped
1 - 2 teaspoons of sea salt
1 teaspoon of ground cumin
PLUS approx 1-2 ladles of cooking liquid
Preparation:
Drain the chickpeas and rinse well under running tap water.
Transfer into a large pan and cover with twice their volume of water.
Add the whole onion and bring to the boil. Do NOT add salt in this process.
When boiling, bring down the heat and simmer for 50 minutes to 1 hour,
until the chickpeas feel mushy when squeezed.
Drain in a colander over a large pot to catch the cooking liquid.
Transfer the chickpeas into a blender, food processor or, as I do (because I find it the cleanest
and fastest way of making the hummus) into a large high bowl, complete with the boiled onion.
Add the tahini, lemon juice, olive oil, garlic cloves, sea salt (to taste) and cumin.
With a handheld mixer start mixing the ingredients, gradually increasing the speed and
adding the cooking liquid bit by bit until the mixture becomes smooth and creamy, but not runny.
This is how we served the hummus ...
Hummus & avocado spread on grilled wholegrain bread (foto: emmakay)
You can use the hummus as a dip with vegetable sticks, as a spread on bread or in Arab-style pita breads filled with chopped fresh vegetables, spring onion etc...
Just let your imagination take over!
As you can see here, we just grilled some wholemeal multi-grain bread and spread it with the hummus and a simple, spicy avocado spread, a mixed salad, tomato, spring onion, some olives and raw garlic cloves (I know... we're mad! But I have to add here in all fairness that this garlic comes in jars and is in a simple brine... it takes the "sting" out of it!)
Simply ... simple and divine!
Just let your imagination take over!
As you can see here, we just grilled some wholemeal multi-grain bread and spread it with the hummus and a simple, spicy avocado spread, a mixed salad, tomato, spring onion, some olives and raw garlic cloves (I know... we're mad! But I have to add here in all fairness that this garlic comes in jars and is in a simple brine... it takes the "sting" out of it!)
Simply ... simple and divine!
... a great alternative: Red Pepper Hummus!
Sweet pimiento peppers (foto: emmakay)
A delicious alternative: (I did not have sufficient "base" material after sharing the portion I'd made with our offspring)
Proceed as above and add the following to the mixture:
chop up a couple of grilled and skinned red peppers (the long, sweet pimiento Mediterranean type; you can even use a couple of the jarred variety, just dab them dry and remove all bits of skin before processing)
Then simply mix, blend or process until you obtain a smooth and creamy paste.
Serve and Enjoy!
Lambi’s hearty chickpea & spinach curry (main dish)
Lambi's hearty chickpea spinach curry (foto Lambi Lentakis)
This recipe was kindly supplied by my friend Lambi Lentakis http://www.lambismagicisland.com/
I'm sure you'll enjoy both the dish AND her beautifully told tale of her Magic Island Ios.. Go join her and revel in that magic of the island...
Smiles, Emm xx (11 March 2011)
Lambi writes...:
On cold, grey winter days like the ones we’ve been experiencing for the past month or so, nothing beats a spicy curry. This one’s a fusion version of chickpea stew that I made up myself. If you don’t like things too hot – leave out the extra chillies & use less curry paste.
Ingredients:
2 large onions (chopped)
500g chickpeas (soaked overnight)
500g spinach
tin/carton of chopped tomatoes
jar of red Thai curry paste (110g)
minced/grated ginger (heaped tbsp.)
3-5 cloves of garlic (crushed)
2 cartons coconut cream (250ml each)
extra chillies – dried or fresh
olive oil for frying
vegetable broth
1 tbsp brown sugar
Method:
Fry chopped onions in olive oil until glazed, add curry paste, ginger & extra chillies & stir fry for 2-3 mins.
Add chickpeas to the pan & coat in mixture, add garlic & enough vegetable broth to cover chickpeas – leave to simmer gently for 45 mins. Top up with boiling water as necessary.
Add chopped tomatoes & a tbsp. of brown sugar & continue simmering until chickpeas are tender.
Add spinach & stir it in.
Add coconut cream & continue simmering gently for another 45 mins.
Leave to stand for ¼ an hour off the heat. Dish out, & tuck in. You can add a topping of yogurt & chopped parsley if you like.
Enjoy!
I'm sure you'll enjoy both the dish AND her beautifully told tale of her Magic Island Ios.. Go join her and revel in that magic of the island...
Smiles, Emm xx (11 March 2011)
Lambi writes...:
On cold, grey winter days like the ones we’ve been experiencing for the past month or so, nothing beats a spicy curry. This one’s a fusion version of chickpea stew that I made up myself. If you don’t like things too hot – leave out the extra chillies & use less curry paste.
Ingredients:
2 large onions (chopped)
500g chickpeas (soaked overnight)
500g spinach
tin/carton of chopped tomatoes
jar of red Thai curry paste (110g)
minced/grated ginger (heaped tbsp.)
3-5 cloves of garlic (crushed)
2 cartons coconut cream (250ml each)
extra chillies – dried or fresh
olive oil for frying
vegetable broth
1 tbsp brown sugar
Method:
Fry chopped onions in olive oil until glazed, add curry paste, ginger & extra chillies & stir fry for 2-3 mins.
Add chickpeas to the pan & coat in mixture, add garlic & enough vegetable broth to cover chickpeas – leave to simmer gently for 45 mins. Top up with boiling water as necessary.
Add chopped tomatoes & a tbsp. of brown sugar & continue simmering until chickpeas are tender.
Add spinach & stir it in.
Add coconut cream & continue simmering gently for another 45 mins.
Leave to stand for ¼ an hour off the heat. Dish out, & tuck in. You can add a topping of yogurt & chopped parsley if you like.
Enjoy!
Koulouri (Greek Sesame Ring) (Snacks)
Koulouri,Greek sesame ring (photograph found on the web by my friend Froso)
A little history....
The koulouri, or sesame ring, is a very typical Greek snack, which finds its roots in the history that links the country to its neighbour Turkey.
In spite of changing eating customs, street food is quite popular in both Greece and Turkey. In both countries, the koulouria (plural), also known as simiti, (‘simit’ in Turkey) which are sesame-covered rings of bread that are sold on street corners and in bakeries. The kids take them for a snack at school breaks, you see people munching them on their way to work, or after work on their way home. The koulouri is probably Greece’s most popular snack.
When the Greek refugees left Asia Minor they brought with them - along with their dialects, cultural as well as exceptionally rich culinary traditions which were an amalgamation of Byzantine and urban French cuisine- the recipe of the simiti, or koulouri.
It is my pleasure to share it here with you:
The koulouri, or sesame ring, is a very typical Greek snack, which finds its roots in the history that links the country to its neighbour Turkey.
In spite of changing eating customs, street food is quite popular in both Greece and Turkey. In both countries, the koulouria (plural), also known as simiti, (‘simit’ in Turkey) which are sesame-covered rings of bread that are sold on street corners and in bakeries. The kids take them for a snack at school breaks, you see people munching them on their way to work, or after work on their way home. The koulouri is probably Greece’s most popular snack.
When the Greek refugees left Asia Minor they brought with them - along with their dialects, cultural as well as exceptionally rich culinary traditions which were an amalgamation of Byzantine and urban French cuisine- the recipe of the simiti, or koulouri.
It is my pleasure to share it here with you:
NOTE:
Yeast needs to be prepared 24 hours beforehand!!
Ingredients:
Makes 19-20 (recipe: Culinaria Greece)
¾ teaspoon of dried yeast
+ another ¾ teaspoon dried yeast (i.e. one and a half teaspoons altogether)
water
850g all-purpose flour
1 ½- 2 teaspoons of sea salt
100g (1/2 cup) sugar
4 tablespoons (+/- 50ml) of oil (NOT olive oil)
Sesame seeds (200-300gr)
Preparation:
Disolve ¾ teaspoon dry yeast in 250 ml warm water and mix in 3 tablespoons of flour.
Leave the mix to stand for 24 hours, allowing it to rise.
Next day, mix the other ¾ teaspoon of dry yeast with 250 ml warm water, add 3 tablespoons of flour and leave to stand for about 15 minutes.
Preheat oven to 200C (430F)
Sift 750g of flour into a bowl, add the salt, mix and make a well in the centre.
Add the sugar, the oil and the 2 lots of the yeast mixture into this mix and knead slowly into a dough.
Add another 100g of flour and continue to knead thoroughly.
Cover the bowl with a towel and leave to rise in a warm place for approx 1hr until the dough has doubled in size.
Knead the dough again for another 5 minutes.
Take out small balls of dough, about 70-80g, which will give you about 19-20 pieces, and roll them into thin “sausages” approx 35cm (14 inches) long.
Dip these in water and roll them in sesame seeds before pressing the two ends firmly together, thus creating a ring.
Arrange the sesame rings on a baking sheet and bake for approx 15 minutes, until they turn golden.
Eat warm or cold...
Kali orexi! = Bon Appétit, or simply Enjoy!
Yeast needs to be prepared 24 hours beforehand!!
Ingredients:
Makes 19-20 (recipe: Culinaria Greece)
¾ teaspoon of dried yeast
+ another ¾ teaspoon dried yeast (i.e. one and a half teaspoons altogether)
water
850g all-purpose flour
1 ½- 2 teaspoons of sea salt
100g (1/2 cup) sugar
4 tablespoons (+/- 50ml) of oil (NOT olive oil)
Sesame seeds (200-300gr)
Preparation:
Disolve ¾ teaspoon dry yeast in 250 ml warm water and mix in 3 tablespoons of flour.
Leave the mix to stand for 24 hours, allowing it to rise.
Next day, mix the other ¾ teaspoon of dry yeast with 250 ml warm water, add 3 tablespoons of flour and leave to stand for about 15 minutes.
Preheat oven to 200C (430F)
Sift 750g of flour into a bowl, add the salt, mix and make a well in the centre.
Add the sugar, the oil and the 2 lots of the yeast mixture into this mix and knead slowly into a dough.
Add another 100g of flour and continue to knead thoroughly.
Cover the bowl with a towel and leave to rise in a warm place for approx 1hr until the dough has doubled in size.
Knead the dough again for another 5 minutes.
Take out small balls of dough, about 70-80g, which will give you about 19-20 pieces, and roll them into thin “sausages” approx 35cm (14 inches) long.
Dip these in water and roll them in sesame seeds before pressing the two ends firmly together, thus creating a ring.
Arrange the sesame rings on a baking sheet and bake for approx 15 minutes, until they turn golden.
Eat warm or cold...
Kali orexi! = Bon Appétit, or simply Enjoy!
(Photographs courtesy of my friend Frosso...) (added 3 March 2011)
Saffron potato salad with sun-dried tomatoes and basil dressing (Salads)
Thank you Lena for this eye-pleasing and mouthwatering alternative potato salad recipe...
Serves 4
Ingredients
½ kg large waxy yellow flesh potatoes, peeled
A pinch of saffron threads, about 20
8 sun-dried tomatoes (dry type, not in oil)
The dressing:
6 tablespoons extra virgin olive oil
3 tablespoons chopped fresh basil leaves plus extra to serve
Two tablespoons salted capers, rinsed, drained and chopped if large
1 – 2 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper
Preparation
Cut potatoes in large chunks and put them in a saucepan.
Add enough cold water to just cover them, then add the saffron threads and sun-dried tomatoes.
Bring slowly to a boil, turn down the heat, cover and simmer very gently for about 12 minutes until just tender.
Don’t let the water boil too hard because the potatoes will start to disintegrate. When done, drain well.
Pick out the now plumped up sun-dried tomatoes and slice them thinly.
Tip the potatoes into a large bowl and add the sliced tomatoes.
To make the basil dressing, put the oil, basil and capers in a small bowl and whisk with a fork.
Season to taste with lemon juice, salt and pepper and mix well.
Pour over the hot potato mixture, mix gently, scatter with extra shredded basil leaves and serve warm.
The heat will release the full aroma of the basil and saffron.
(added 22 Feb 2011)
Serves 4
Ingredients
½ kg large waxy yellow flesh potatoes, peeled
A pinch of saffron threads, about 20
8 sun-dried tomatoes (dry type, not in oil)
The dressing:
6 tablespoons extra virgin olive oil
3 tablespoons chopped fresh basil leaves plus extra to serve
Two tablespoons salted capers, rinsed, drained and chopped if large
1 – 2 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper
Preparation
Cut potatoes in large chunks and put them in a saucepan.
Add enough cold water to just cover them, then add the saffron threads and sun-dried tomatoes.
Bring slowly to a boil, turn down the heat, cover and simmer very gently for about 12 minutes until just tender.
Don’t let the water boil too hard because the potatoes will start to disintegrate. When done, drain well.
Pick out the now plumped up sun-dried tomatoes and slice them thinly.
Tip the potatoes into a large bowl and add the sliced tomatoes.
To make the basil dressing, put the oil, basil and capers in a small bowl and whisk with a fork.
Season to taste with lemon juice, salt and pepper and mix well.
Pour over the hot potato mixture, mix gently, scatter with extra shredded basil leaves and serve warm.
The heat will release the full aroma of the basil and saffron.
(added 22 Feb 2011)
Oaty Plum Crumble (Dessert)
serves 4
Ingredients:
750g ripe plums, pitted and sliced
1-2 tablespoons soft light brown (muscovado) sugar
Non-dairy vegan soy ice cream to serve (optional)
For the crumble topping
100 g whole-wheat /wholemeal flour (stone-ground if possible)
½ teaspoon baking powder
3 tablespoons vegan margarine (or butter for non-vegans)
70g soft dark brown sugar
80g whole rolled oats (large flake variety!)
¼ teaspoon nutmeg, freshly grated
Brown sugar, for sprinkling
4 individual medium sized ramekins
Preparation:
Preheat oven to 180C (350F, Gas 4)
Put the plums, sugar and 4 tablespoons of water in a large saucepan.
Heat until simmering, then simmer for 10-15 minutes, until the plums are just cooked and soft.
Meanwhile, to make the crumble topping, put the flour in a mixing bowl, add the margarine and rub it in with the tips of your fingers.
(I wash my hands in cold water and dry them before doing that.) The mixture should resemble bread crumbs.
Add the sugar, oats and nutmeg and mix well.
Divide the plums and their cooking liquid between the ramekins. Top with the crumble mixture, then sprinkle with a little brown sugar.
Bake in the preheated oven for 15-20 minutes, until the topping is golden and the fruit is bubbling.
Serve warm with a scoop of soy ice cream, if liked (or ordinary ice cream for non-vegans, or no ice cream for hubs!)
You can replace the plums with apples, cherries, pears, apricots, peaches or mixed red berries.
For some extra spice, add 1 table spoon of grated fresh ginger to the crumble mixture.
The crumble topping becomes deliciously crunchy and makes a nice contrast with the sweet fruit hidden underneath...
(added 22 Feb 2011)
Ingredients:
750g ripe plums, pitted and sliced
1-2 tablespoons soft light brown (muscovado) sugar
Non-dairy vegan soy ice cream to serve (optional)
For the crumble topping
100 g whole-wheat /wholemeal flour (stone-ground if possible)
½ teaspoon baking powder
3 tablespoons vegan margarine (or butter for non-vegans)
70g soft dark brown sugar
80g whole rolled oats (large flake variety!)
¼ teaspoon nutmeg, freshly grated
Brown sugar, for sprinkling
4 individual medium sized ramekins
Preparation:
Preheat oven to 180C (350F, Gas 4)
Put the plums, sugar and 4 tablespoons of water in a large saucepan.
Heat until simmering, then simmer for 10-15 minutes, until the plums are just cooked and soft.
Meanwhile, to make the crumble topping, put the flour in a mixing bowl, add the margarine and rub it in with the tips of your fingers.
(I wash my hands in cold water and dry them before doing that.) The mixture should resemble bread crumbs.
Add the sugar, oats and nutmeg and mix well.
Divide the plums and their cooking liquid between the ramekins. Top with the crumble mixture, then sprinkle with a little brown sugar.
Bake in the preheated oven for 15-20 minutes, until the topping is golden and the fruit is bubbling.
Serve warm with a scoop of soy ice cream, if liked (or ordinary ice cream for non-vegans, or no ice cream for hubs!)
You can replace the plums with apples, cherries, pears, apricots, peaches or mixed red berries.
For some extra spice, add 1 table spoon of grated fresh ginger to the crumble mixture.
The crumble topping becomes deliciously crunchy and makes a nice contrast with the sweet fruit hidden underneath...
(added 22 Feb 2011)
Lemon Drizzle Cake (Dessert)
Recipe provided by my Facebook friend Vasso-Anna Demenega
As a personal rule I will not edit or change anything in friend's recipes unless it is a glaring typo! ;-)
As a personal rule I will not edit or change anything in friend's recipes unless it is a glaring typo! ;-)
Ingredients:
120 gr unsalted butter (room temperature)
120 gr caster sugar
4 large organic eggs
150 gr ground almonds
150 gr self-raising flour, sifted
zest and juice of 2 organic lemons
for the syrup:
100 gr caster sugar
90 gr water
2 teaspoons of lemon juice
for the lemon icing:
200 gr icing sugar
zest of 1 lemon
2 teaspoons of lemon juice
5 teaspoons of water (you add a little more if needed
Preparation:
Preheat the oven to 180 degrees Celsius / 360 F. Grease and flour the bottom and sides of a 20 cm spring-form cake tin.
Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, the lemon zest and juice and the shifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a coctail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked. If slightly sticky, it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
Make your lemon syrup by heating the sugar and water and lemon suice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with coctail stick and pour your syrup over, little by little.
To make your icing, sift the icing sugar into a bowl and add lemon zest, juice and water, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top.
Enjoy ...
Vasso-Anna Demenega
(added 22 Feb 2011)
120 gr unsalted butter (room temperature)
120 gr caster sugar
4 large organic eggs
150 gr ground almonds
150 gr self-raising flour, sifted
zest and juice of 2 organic lemons
for the syrup:
100 gr caster sugar
90 gr water
2 teaspoons of lemon juice
for the lemon icing:
200 gr icing sugar
zest of 1 lemon
2 teaspoons of lemon juice
5 teaspoons of water (you add a little more if needed
Preparation:
Preheat the oven to 180 degrees Celsius / 360 F. Grease and flour the bottom and sides of a 20 cm spring-form cake tin.
Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, the lemon zest and juice and the shifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a coctail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked. If slightly sticky, it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
Make your lemon syrup by heating the sugar and water and lemon suice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with coctail stick and pour your syrup over, little by little.
To make your icing, sift the icing sugar into a bowl and add lemon zest, juice and water, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top.
Enjoy ...
Vasso-Anna Demenega
(added 22 Feb 2011)
Artichoke, Garlic and Nut dip (snacks)
Ingredients:
2 slices of day-old bread, crusts removed
Freshly boiled water
6 frozen artichoke hearts (thawed) or 6 canned , drained
Freshly squeezed juice of 1 lemon
3-4 garlic cloves, crushed
½ teaspoon sea salt
70g blanched almonds, finely chopped
4 tablespoons extra virgin olive oil, plus extra for drizzling
Toasted flaked almonds to garnish
Selection of vegetable crudités – cucumber, carrot and celery sticks, slices of fresh red & green bell peppers, raw cauliflower florets, lettuce hearts, chicory leaves... anything to please your palate.
2 slices of day-old bread, crusts removed
Freshly boiled water
6 frozen artichoke hearts (thawed) or 6 canned , drained
Freshly squeezed juice of 1 lemon
3-4 garlic cloves, crushed
½ teaspoon sea salt
70g blanched almonds, finely chopped
4 tablespoons extra virgin olive oil, plus extra for drizzling
Toasted flaked almonds to garnish
Selection of vegetable crudités – cucumber, carrot and celery sticks, slices of fresh red & green bell peppers, raw cauliflower florets, lettuce hearts, chicory leaves... anything to please your palate.
Pretty potent stuff this is! (foto emmakay) (May 2011)
Preparation:
Put the bread in a strainer or sieve and pour over boiling water.
When cool enough to handle, squeeze out any excess water.
Chop the artichoke hearts and transfer them into a food processor with the bread, lemon juice, garlic, salt and almonds.
Blend together, adding the oil slowly to combine.
To serve, drizzle with olive oil and scatter with the toasted almond flakes.
Serve with a selection of vegetable crudités for dipping. Nothing stops you from serving this delicious dip with some grilled wholemeal bread or toasted pita.
(added 23 Feb 2011)
Put the bread in a strainer or sieve and pour over boiling water.
When cool enough to handle, squeeze out any excess water.
Chop the artichoke hearts and transfer them into a food processor with the bread, lemon juice, garlic, salt and almonds.
Blend together, adding the oil slowly to combine.
To serve, drizzle with olive oil and scatter with the toasted almond flakes.
Serve with a selection of vegetable crudités for dipping. Nothing stops you from serving this delicious dip with some grilled wholemeal bread or toasted pita.
(added 23 Feb 2011)
Easy Vegetable Curry with Rice and Potato (main dish)
(serves 4)
Ingredients:
3 tablespoons peanut or safflower/sunflower oil
1 onion , sliced
2 garlic cloves, chopped
1 piece of fresh ginger (2,5 - 3 cm/1inch) peeled and grated
1 tablespoon red curry paste (hot – I use medium)
1 teaspoon ground cinnamon
450g potatoes, peeled and cut into cubes
400g chopped tomatoes (you can use a can if no you wish)
300ml of vegetable stock
1 tablespoon tomato paste/puree
200g button mushrooms, halved
200g frozen peas
25g finely ground almonds
2 tablespoons chopped fresh coriander leaves
Sea salt and freshly ground black pepper
Serve with boiled basmati rice and warmed naan breads
To take the sting:
Cut 1 cucumber cut in sticks and leave in a bowl of ice-water with a few ice cubes. Serve with the meal. Ideal to soothe the palate!
Preparation:
Heat the oil in a saucepan and fry the onion, garlic, ginger, curry paste and cinnamon for 5 minutes.
Add the potatoes, tomatoes, stock, tomato paste/puree, salt and pepper.
Bring to a boil, cover, and simmer gently for about 20 minutes.
Add the mushrooms, peas, ground almonds and coriander, stir through and simmer for another 10 minutes.
Taste and if necessary adjust seasoning with salt and pepper.
Serve hot over a bed of steaming basmati rice.
PS: If you can’t find ground almonds, use blanched whole almonds and grind them with a mortar and pestle or in a small blender.
(added 25 Feb 2011)
Ingredients:
3 tablespoons peanut or safflower/sunflower oil
1 onion , sliced
2 garlic cloves, chopped
1 piece of fresh ginger (2,5 - 3 cm/1inch) peeled and grated
1 tablespoon red curry paste (hot – I use medium)
1 teaspoon ground cinnamon
450g potatoes, peeled and cut into cubes
400g chopped tomatoes (you can use a can if no you wish)
300ml of vegetable stock
1 tablespoon tomato paste/puree
200g button mushrooms, halved
200g frozen peas
25g finely ground almonds
2 tablespoons chopped fresh coriander leaves
Sea salt and freshly ground black pepper
Serve with boiled basmati rice and warmed naan breads
To take the sting:
Cut 1 cucumber cut in sticks and leave in a bowl of ice-water with a few ice cubes. Serve with the meal. Ideal to soothe the palate!
Preparation:
Heat the oil in a saucepan and fry the onion, garlic, ginger, curry paste and cinnamon for 5 minutes.
Add the potatoes, tomatoes, stock, tomato paste/puree, salt and pepper.
Bring to a boil, cover, and simmer gently for about 20 minutes.
Add the mushrooms, peas, ground almonds and coriander, stir through and simmer for another 10 minutes.
Taste and if necessary adjust seasoning with salt and pepper.
Serve hot over a bed of steaming basmati rice.
PS: If you can’t find ground almonds, use blanched whole almonds and grind them with a mortar and pestle or in a small blender.
(added 25 Feb 2011)
Oven-baked Apples and Pears with mixed dried fruit and Nuts (Dessert)
(serves 2 – double quantities for 4 servings!)
Ingredients:
2 apples (Braeburn, Cox or similar)
1 just-ripe pear (Conference)
25g whole blanched hazelnuts, coarsely chopped
6 soft prunes, chopped
4-5 dried figs, chopped
A pinch of ground cinnamon
4 tablespoons vegan margarine
4 tablespoons maple syrup or agave nectar
Soy yoghurt or non-dairy vegan soy ice cream to serve (or the normal variety for non-vegans!)
You will also need some aluminium foil to cover
Preheat oven to 180C/350F/Gas 4
Preparation:
Peel and core the apples. Trip the bottom so that they sit flat. Remove some apple from the centre to make space for more stuffing. Don’t go all the way down to the bottom. Peel the pear, halve and scoop out the core.
Put the hazelnuts, prunes and figs in a small bowl and stir well.
Arrange the apples and pears in an ovenproof dish.
Stuff the nut mixture into the apple and pear cavities, mounding it at the top.
Top each with a light sprinkling of cinnamon, 1 tablespoon of margarine and trickle over a teaspoon or so of maple syrup.
Cover with foil.
Bake in a preheated oven for 20 minutes, then remove foil and continue baking for another 10-15 minutes until just golden.
Serve the apples and pears equally on dessert plates and pour over any remaining pan juices.
Serve warm, with a dollop of the soy yoghurt or soy ice cream, if you like.
(for non-vegans: serve with Greek-style full yoghurt or vanilla ice cream)
(added 25 Feb 2011)
Ingredients:
2 apples (Braeburn, Cox or similar)
1 just-ripe pear (Conference)
25g whole blanched hazelnuts, coarsely chopped
6 soft prunes, chopped
4-5 dried figs, chopped
A pinch of ground cinnamon
4 tablespoons vegan margarine
4 tablespoons maple syrup or agave nectar
Soy yoghurt or non-dairy vegan soy ice cream to serve (or the normal variety for non-vegans!)
You will also need some aluminium foil to cover
Preheat oven to 180C/350F/Gas 4
Preparation:
Peel and core the apples. Trip the bottom so that they sit flat. Remove some apple from the centre to make space for more stuffing. Don’t go all the way down to the bottom. Peel the pear, halve and scoop out the core.
Put the hazelnuts, prunes and figs in a small bowl and stir well.
Arrange the apples and pears in an ovenproof dish.
Stuff the nut mixture into the apple and pear cavities, mounding it at the top.
Top each with a light sprinkling of cinnamon, 1 tablespoon of margarine and trickle over a teaspoon or so of maple syrup.
Cover with foil.
Bake in a preheated oven for 20 minutes, then remove foil and continue baking for another 10-15 minutes until just golden.
Serve the apples and pears equally on dessert plates and pour over any remaining pan juices.
Serve warm, with a dollop of the soy yoghurt or soy ice cream, if you like.
(for non-vegans: serve with Greek-style full yoghurt or vanilla ice cream)
(added 25 Feb 2011)
Sesame sweet potato wedges with peanut dip (Snack)
Serves 6-8
Preheat oven to 200C (400F)- 180C (360F) if fan assisted) – Gas 6
Ingredients:
650g sweet potatoes, well scrubbed but unpeeled, cut lengthwise into thick wedges
2 tablespoons of olive oil
1 tablespoon of sesame oil
1 tablespoon of toasted sesame seeds
Sea salt
Chopped fresh coriander to serve
For the peanut dip:
2 tablespoons organic crunchy peanut butter
1 tablespoon freshly squeezed lime juice
½ fresh red chilli pepper, seeded and sliced
1 tablespoon soy sauce
1 tablespoon tomato ketchup
Sea salt and freshly ground black pepper
Freshly boiled hot water
Preparation:
Put the potato wedges in a large bowl, sprinkle with the olive and sesame oils, mix thoroughly and then arrange them in a single layer on the baking sheet.
Sprinkle with the sesame seeds and salt.
Roast in the preheated oven for about 35 minutes or until tender (cooking time varies depending on the size of the wedges)
Prepare the dipping sauce:
Put the peanut butter, lime juice, chilli, soy sauce and tomato ketchup in a food processor, add 65ml of hot water and blend until smooth. Season to taste with sea salt and pepper, then pour into a saucepan and heat gently.
When cooked, serve the sweet potato wedges on plates, sprinkle with the chopped coriander leaves and serve with a separate bowl of the peanut dipping sauce.
An ice-cold beer goes down a treat with this!
(added 25 Feb 2011)
Preheat oven to 200C (400F)- 180C (360F) if fan assisted) – Gas 6
Ingredients:
650g sweet potatoes, well scrubbed but unpeeled, cut lengthwise into thick wedges
2 tablespoons of olive oil
1 tablespoon of sesame oil
1 tablespoon of toasted sesame seeds
Sea salt
Chopped fresh coriander to serve
For the peanut dip:
2 tablespoons organic crunchy peanut butter
1 tablespoon freshly squeezed lime juice
½ fresh red chilli pepper, seeded and sliced
1 tablespoon soy sauce
1 tablespoon tomato ketchup
Sea salt and freshly ground black pepper
Freshly boiled hot water
Preparation:
Put the potato wedges in a large bowl, sprinkle with the olive and sesame oils, mix thoroughly and then arrange them in a single layer on the baking sheet.
Sprinkle with the sesame seeds and salt.
Roast in the preheated oven for about 35 minutes or until tender (cooking time varies depending on the size of the wedges)
Prepare the dipping sauce:
Put the peanut butter, lime juice, chilli, soy sauce and tomato ketchup in a food processor, add 65ml of hot water and blend until smooth. Season to taste with sea salt and pepper, then pour into a saucepan and heat gently.
When cooked, serve the sweet potato wedges on plates, sprinkle with the chopped coriander leaves and serve with a separate bowl of the peanut dipping sauce.
An ice-cold beer goes down a treat with this!
(added 25 Feb 2011)
Oven-baked sesame sweet potato wedges with kick-@ss dip! (foto emmakay) (added 9 Mar 2011)
