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  • Posted on October 19, 2017

    Venison Sausages with Red Wine & Rosemary Gravy

    This is real comfort food! Perfect for a romantic evening in or an Autumnal dinner party. Rosemary works really well with red wine in a gravy. Easy to make. Everyone will love it. Win, win!

    VenisonSausages

     

    600 g/21 oz. venisonsausages

    FOR THE GRAVY

    4 tablespoons light olive oil

    20 g/11/2 tablespoons butter

    2 medium red onions, thinly sliced

    2 garlic cloves, crushed

    1 tablespoon freshly chopped rosemary leaves

    1 tablespoon tomato puree/paste

    1 tablespoon plain/ all-purpose flour

    175 ml/3/4 cup fullbodied red wine

    175 ml/3/4 cup beef stock

    sea salt and freshly ground black pepper

    mashed or baked potatoes and red cabbage, to serve

    Serves 4

     

    Heat a frying pan/skillet over a moderate heat.

    Add 2 tablespoons of the oil, heat for 1 minute then add the butter.

    Once the butter has melted tip in the onions, stir and cook over a moderate heat until they start to brown.

    Add the crushed garlic and rosemary, stir and cook for another minute. Add the tomato puree/paste, stir, cook for a minute and then work in the flour.

    Pour in the red wine and beef stock, bring to the boil, season lightly with salt and a generous amount of freshly ground black pepper then turn the heat right down and simmer for 15 minutes. Check the seasoning and adjust to taste.

    Meanwhile brown the sausages well on all sides in the remaining oil. Drain off the fat and add the sausages to the gravy. Leave over a low heat for 10 minutes or so for the sausages to absorb some of the sauce then serve with mashed or baked potatoes.

    Red cabbage is also delicious with this dish.

     

    If you liked this recipe, check out Wine Lover's Kitchen by Fiona Beckett.

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    This post was posted in Featured, Featured, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, Comfort Food, recipe for the weekend

  • Posted on October 17, 2017

    Behind the Scenes - Fantasy Cakes

    As a special mid-week treat, we're letting you in on what goes on behind the scenes in our photoshoots, with these sneak peak pics from our brand new baking book coming out next month! These photoshoots are hard, serious work and never involve any taste testing ... Ok, we wouldn't believe us either! This particular photoshoot involved lots and lots of cake!

     

    All the prep is done so the photoshoot can run smoothly...

    Behind the scenes fantasy cakes

    On your marks, get set...BAKE!

    Behind the scenes fantasy cakes

    Some have to be taste tested...of course!

    Behind the scenes fantasy cakes

    Now it's time to get messy!

    Behind the scenes fantasy cakes

    Sneak peek of the finished product before it's photographed for the book...

    Behind the scenes fantasy cakes

    Everything coming together after a busy day...

    Behind the scenes fantasy cakes

    Thanks to all the team!

    Behind the scenes fantasy cakes

    Keep an eye out next month for Fantasy Cakes by Angela Romeo.

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with baking, sweet, cake, sneak peek, fantasy cakes, photoshoot

  • Posted on October 12, 2017

    Baked Mushroom and Egg Ramekins

    Mushrooms and eggs have a delicious affinity – their delicate flavours complementing each other, rather than overpowering which is why this recipe is a great choice for celebrating both Mushroom Day on Sunday and World Egg Day. This traditional egg dish is given a luxurious touch by adding a layer of fried mushrooms. A hint of tarragon adds a pleasing aniseed note. Serve with toast fingers for brunch, or with bread rolls as an appetizer.

    bakedeggs

    1 tablespoon olive oil

    ½ onion, finely chopped

    400 g/14 oz. white/ cup mushrooms, thinly sliced

    2 tablespoons freshly chopped tarragon leaves, plus extra to garnish

    4 eggs

    4 tablespoons double/ heavy cream

    4 tablespoons grated Parmesan cheese

    salt and freshly ground black pepper

    4 ramekins

    SERVES 4

     

    Preheat oven to 180°C (350°F) Gas 4.

    Heat the olive oil in a frying pan/skillet. Fry the onion over a low heat, until softened. Add the mushrooms, increase the heat, and fry briefly until the mushrooms are softened. Mix in the tarragon, season with salt and freshly ground black pepper and cook for a further 2 minutes. Divide the mushroom mixture between the 4 ramekin dishes.

    Break an egg into the centre of each ramekin. Season the eggs with salt and freshly ground black pepper. Pour a tablespoon of double/heavy cream over each egg, then sprinkle each with Parmesan cheese.

    Bake in the preheated oven for 8–10 minutes for runny yolks, or 15–20 minutes for set yolks. Garnish with tarragon and serve warm from the oven.

     

    This recipe is from Mushrooms by Jenny Linford.

    mushrooms

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, brunch, recipe for the weekend, vegetarian

  • Posted on October 10, 2017

    5 Reclaimed Wood Projects for a DIY Home

    Using reclaimed wood in your DIY projects is a great way to add character to your home and keep the cost down. We've picked some of our favourite projects from Hester Van Overbeek's newest book, Made with Salvaged Wood, to give you some DIY upcycling inspiration.

     

    1. DISPLAY - Plants stands

    Made with Salvaged Wood

    Every house needs indoor plants—not only are they good for the air quality, but they also add a welcoming touch to your living room. These two plant stands are great for grouping plants together. You could fill your stands with pots of pussy willow, aloe vera, succulents, and sansevieria, but you can fill the stands with flower vases or magazines as well. Made from a wooden box and a broom handle, this is such a simple project and very quick to complete.

     

    2. STORAGE - Mug Storage

    Made with Salvaged Wood

    This mug storage used to be an old cupboard door, but by giving it some picture hangers and hammering in some large nails, it is transformed into very handy kitchen storage. It’s the ideal place to hang your mugs, spoons, and pans, and super easy to make. You can also make one for your craft room or workshop and hang your paintbrushes or tools from the nails.

     

    3. FURNITURE - Slab Coffee Table

    Made with Salvaged Wood

    This side table is so easy to make and will introduce some rustic charm to your living space. All you need is a thick tree slice and four legs. The hairpin legs used here are 8 inches (20cm) high—the perfect height next to a comfy chair. These legs are an untreated metal, but you can buy these legs spray painted in a range of colors if you prefer a bright color pop. The tree slice that makes the top of the table needs to be dried correctly and treated against bugs. You can buy these slabs from a garden center or farm store.

     

    4. DECORATION - Decorative Houses

    Made with Salvaged Wood

    Sometimes you have scrap pieces of wood that are too small to reuse in other projects, but also too big to throw away. Why not turn them into these decorative houses? Painted in a range of toning colors, they will look great on your windowsill, mantelpiece, or bookshelf. Keep making these houses with leftovers from other building jobs and you can create a whole city! Make the houses even more versatile and turn them into candlesticks by adding a small piece of copper pipe to the roof.

     

    5. OUTDOORS - Outdoor Bookcase

    Made with Salvaged Wood

    This bookcase is super easy to build from a few old floorboards. If you have a patio garden, it’s nice to introduce a few pieces of furniture to turn your space into an outdoor room. This bookcase will not only hold pots of herbs but also drinks and snacks for your barbecue parties.

     

    For the full projects and more inspiration check out Made with Salvaged Wood by Hester Van Overbeek.

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    This post was posted in Featured, Featured, News, News, Recipes, UK, US, What's new, What's new and was tagged with homemade, interiors, handmade, DIY, reclaimed wood

  • Posted on October 9, 2017

    Gosht Aloo Saag Masala

    We couldn't begin National Curry Week without sharing with you a recipe from our book My Modern Indian Kitchen. This recipe stands out in the curry crowd because it is finished off with a lovely, rich, fresh spinach puree, which complements the beautifully tender lamb meat. The spinach puree packs a healthy punch of iron, and it includes potatoes which act as a good ‘filler’, meaning that you don’t need bread or rice on the side. That's dinner sorted for at least one night this week! My Modern Indian Kitchen

    1 kg/2 ¼ lbs. leg of lamb on the bone, portioned into pieces

    MARINADE

    5 tablespoons vegetable oil

    2 teaspoons salt

    2 teaspoons Holy Trinity Paste (see below for recipe)

    1 teaspoon ground turmeric

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon red chilli/ chili powder

    1 teaspoon garam masala

    2 tablespoons natural/ plain yogurt

    1 teaspoon gram/ chickpea flour

    CURRY SAUCE

    6 tablespoons vegetable oil

    a 1.5-cm/ ½ -inch piece of cassia bark

    2 star anise

    6 cloves

    6 cardamom pods

    1 teaspoon cumin seeds

    1 tablespoon fine julienne of fresh root ginger

    3 garlic cloves, thinly sliced

    2 large onions, finely chopped

    1 teaspoon salt

    3 tablespoons tomato purée/paste

    1 large tomato, chopped (core and seeds removed)

    5 potatoes (Maris Piper or Yukon Gold, about 430 g/15 oz. in total), peeled and quartered

    1 teaspoon garam masala

    1 tablespoon freshly chopped coriander/ cilantro

    1 tablespoon freshly chopped mint

    freshly squeezed juice of ½ lemon

    SPINACH PURÉE

    400 g/14 oz. fresh baby

    spinach leaves

    1 tablespoon ghee, melted

    SERVES 6

     

    Combine all of the ingredients for the marinade in a large mixing bowl, add the lamb and stir to coat. Set aside at room temperature for 30 minutes, then refrigerate for a minimum of 24 hours.

    To make the curry sauce, heat the oil in a heavy-bottomed pan over medium heat, add the cassia bark, star anise, cloves and cardamom pods. Fry for 1 minute to release the natural oils, then add the cumin seeds and fry for a further 1 minute. Add the ginger and garlic and fry until lightbrown.

    Add the onions and salt and fry gently until completely softened and golden-brown. (This may take 25–30 minutes, but be patient and allow the onions to fry slowly.) Add the marinated lamb, mix well and cook for 30 minutes, stirring occasionally, to seal the meat.

    Add the tomato purée/paste, stir in and allow to simmer for 3 minutes. Add the tomato and cook for 15 minutes or until the tomato completely melts into the sauce. Once the sauce has become nice and rich, add 1 litre/quart of water and the potatoes. Cover with a lid, reduce the heat and simmer for 30 minutes until the potatoes are cooked.

    To make the spinach purée, put the baby spinach into a food processor and pour in the melted ghee. Blitz the spinach and ghee together until the mixture forms a purée. Set aside.

    Add the garam masala, fresh coriander/cilantro, mint, spinach purée and lemon juice to the sauce and mix well. Remove from the heat and serve with rice or naan bread.

     

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

    For more ideas to cook this National Curry Week, check out My Modern Indian Kitchen by Nitisha Patel.

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  • Posted on October 6, 2017

    Kale & Egg Homemade Veggie Pizza

    This month it's all about Friday nights on the sofa, in front of the fire and a good film. So, to make you evening even better, we're going to share some of our favourite comfort food recipes, perfect for a night in this weekend. This week, a delicious and a little bit different veggie pizza, with homemade dough and tomato sauce.

    Saturday Pizzas KaleEgg2

    a few stalks of kale

    2 tbsp olive oil

    2 balls of pizza dough (see below)

    160 ml (2⁄3 cup)

    tomato sauce (see below)

    250 g (2 cups) grated mozzarella

    2 eggs

    2–4 tbsp finely grated Parmesan

    zest of 1⁄2 lemon

    fine sea salt and freshly

    ground black pepper

    Makes 2 x 25 cm (10 in) pizzas

     

    Preheat the oven to 250°C/480°F/gas mark 9. Place a pizza stone or an upside-down baking tray in the oven to heat.

    Get the ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.

    Cut the kale away from the tough ribs, then chop the leaves into bite-sized pieces. Place the kale in a bowl, drizzle with half of the oil and season with salt and pepper. Toss to combine using your hands and give it a quick massage, until the kale is coated with the oil. This adds flavour and also protects the kale from the heat of the oven so it doesn’t burn.

    Stretch the pizza dough by hand or roll it out. Sprinkle a pinch of salt evenly over the dough, then brush a little olive oil onto the rim with a pastry brush. Using a ladle or big spoon, pour the tomato sauce in the centre of the dough. Spread the sauce over the pizza in concentric circles with the back of the ladle or spoon, leaving a 2.5 cm (1 in) border clear around the edges.

    Place a big handful of the grated mozzarella in a mound in the middle of the dough. Spread it out evenly across the pizza, leaving the edges clear.

    Check there is no liquid on the peel or board or your pizza won’t slide off it. Shake the board gently to see if the pizza moves. If it doesn’t, lift up the pizza with a dough cutter or spatula and sprinkle a little flour on the board until it moves. Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for about 5 minutes.

    When the pizza has a few minutes left to go, take it out of the oven and scatter the kale evenly across the top, but leave some empty space in the middle. Crack the egg directly onto the pizza and slide it back into the oven. Or if you’re worried about the egg not holding its shape, you can put the pizza back into the oven after adding the kale, then crack the egg into a small cup, slide the oven rack out a little and pour the egg into the middle of the pizza, making sure you keep the rack level. Slide the rack back in and close the door. Cook the pizza for about 3 minutes more, until the kale has just started to wilt (curly kale needs to cook a little longer than Tuscan kale) and the egg white is cooked.

    Remove from the oven and transfer to a wire cooling rack, then sprinkle over the grated Parmesan and lemon zest. Allow to stand for 1 minute before slicing.

    Classic Pizza Dough

    200 ml cold water

    300 g ‘00’ flour or strong white flour, plus extra for dusting

    1⁄2 x 7 g sachet of fast action dried yeast

    1 tsp fine sea salt

    Makes enough for 2 x 25 cm (10 in) pizzas

    Pour the water into the bowl of a stand mixer fitted with a dough hook, then add the flour on top of the water and add the yeast and salt in separate piles. Mix for 10 minutes on a medium–low speed. For the first few minutes it will look shaggy and you might be worried that it won’t come together, but leave it be and by the end of the 10 minutes the dough should be smooth, springy and slightly sticky. Check the dough after a couple of minutes, though, to see how it’s coming along. If it’s really dry and isn’t coming together, add another tablespoon of water. If it looks really wet, add another tablespoon of flour. Alternatively, if you don’t have a mixer, you can knead the dough by hand (see pages 24–25).

    Sprinkle your work surface with a little flour and tip the dough out onto it. Knead it by hand a few times to bring it together into a smooth, round ball that holds its shape well and springs back when you poke it. If it doesn’t pass those tests, knead it for 1–2 minutes more.

    Using a dough cutter or a sharp knife, cut the dough in half. Pressing it firmly into the work surface, roll each piece into a smooth round, like a tennis ball. Put the dough balls on two side plates or a baking tray dusted with flour. Cover tightly with clingfilm or soak a clean tea towel in cold running water from the tap and wring it out really well, then cover the dough with the damp cloth. Place the covered plates or tray in the fridge for at least 6 hours, but ideally overnight or even up to 48 hours to let it have a long fermentation and a slow rise. The longer you let the dough sit in the fridge, the more flavour it will have.

    Take the dough out of the fridge 1 hour before you want to cook the pizzas, making sure you keep it covered with the clingfilm or damp cloth so it doesn’t dry out. When you’re ready to shape the dough, dust a pizza peel or a thin wooden chopping board generously with flour. You can either stretch the dough by hand or use a rolling pin. If you’re using a rolling pin, dust that with flour too.

    Take the rested dough ball off the plate or tray using a dough cutter or a bowl scraper, making sure the dough ball stays round at this point. Place the dough ball onto the floured peel or board and dust some flour on top of the dough too. Press down the middle of the dough with your fingers, but don’t press the edge of the dough ball, as that will be the crust later. It should already look like a little pizza. The dough is now ready to be stretched by hand or rolled out.

    Tomato Sauce

    1 tbsp olive oil

    1 onion, finely chopped

    1 celery stick, finely chopped

    1⁄2 carrot, finely chopped

    1 tsp fine sea salt

    freshly ground black pepper

    1 garlic clove, finely chopped

    2 x 400 g cans of good-quality whole plum tomatoes

    1 tsp sugar (optional)

    Makes 800 ml

    Heat the olive oil in a saucepan set over a medium–low heat. Add the onion, celery and carrot and season with the salt and some freshly ground black pepper to taste. Cover the pan and sweat the vegetables for 8–10 minutes, until soft but not coloured. Add the garlic and cook, uncovered, for just 1 minute, until fragrant. Add the tomatoes and simmer for 3 minutes on a low heat. Good-quality canned tomatoes don’t need to be cooked for very long, plus the longer you cook the sauce, the more water evaporates and the thicker it becomes, which isn’t the consistency that you want – pizza sauce should be thin but not watery.

    Whizz the sauce with a hand-held blender until smooth, or you could leave it a little chunkier if that’s what you prefer. Taste and check for seasoning – add a teaspoon of sugar if the tomatoes are too bitter or acidic. The sauce is now ready to be used right away, or it will keep in the fridge in an airtight container for up to a week or it can be frozen for up to six months (see the note above). This recipe makes enough sauce for five pizzas.

    For more delicious and different pizzas recipes, check out Saturday Pizzas from the Ballymaloe Cookery School.

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian

  • Posted on September 28, 2017

    Poached apples with maple pecans

    These simple juice-poached cinnamon apples make the most of natural sweetness and make a lovely Autumnal dessert. Serve these warm with the creamy topping of your choice and don’t skip the maple pecans – they’re super easy and make for good snacking if you have some leftover.

    the new nourishing poached apples

    2 sweet apples (I would use Honeycrisp or Pink Lady for this)

    ½ teaspoon ground cinnamon

    235–350 ml/1– 1 ½ cups unfiltered apple juice

    40 g/1⁄3 cup pecans, roughly chopped

    1 teaspoon coconut oil

    1 teaspoon maple syrup

    vanilla ice cream, whipped cream or yogurt, to serve (optional)

    SERVES 4

     

    Preheat the oven to 180°C (350°F) Gas 4.

    Cut the apples in half widthways and scoop out the seeds in the centre with a spoon to create a little well.

    Sprinkle the white apple flesh with cinnamon. In a small roasting pan with high sides (I use a 20 x 20-cm/8 x 8-inch one), place the apples face-down and pour in the apple juice, making sure that it covers the entire base of the roasting pan and comes a quarter to a third of the way up the apples. Bake in the preheated oven for 45–55 minutes until the apples are tender.

    Meanwhile, toast the pecans in a dry frying pan/skillet over a medium-low heat for about 4–5 minutes, tossing a few times, until fragrant and beginning to turn golden.

    Move the pecans to one side of the pan to clear a little space. Add the coconut oil and allow to melt. Add the maple syrup and stir into the oil using a rubber spatula (it should be bubbling a bit). Stir to combine and evenly coat the pecans. Remove from the heat and transfer the pecans onto a piece of baking parchment. Leave to cool and set fully before serving (I pop them in the fridge to speed the cooling time if the kitchen is warm).

    Serve the poached apples topped with the pecans and ice cream (vegan ice cream is encouraged), whipped cream or yogurt.

     

    This recipe is from The New Nourishing by Leah Vanderveldt.

    The New Nourishing

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  • Posted on September 27, 2017

    Time for a Takeout!

    Even if we’ve taken the easy option for a meal and got someone else to make it for us, we still want a decent wine to match, so here are a few of my top takeout food wines in no particular order.

    Wine and Food

    What should I drink with pizza?

    ROSSO DI MONTEPULCIANO

    These wines are Tuscan classics, fragrant but score highly on the juicy scale. I like their mellow character with rich pizzas.

    CHIANTI

    A name we’re all familiar with, this is easy to find. Full of cherry fruit flavours and good for pizza of all kinds, whether vegetarian or meat.

    RED LAMBRUSCO

    This is what some of the coolest pizza restaurants serve as their go–to pizza–matching wine. It’s slightly fizzy, which gives the ripe fruit extra freshness to cut through the fat of the cheese or a meat topping.

    BEAUJOLAIS

    If you’re going non–Italian, a ripe and fruity Beaujolais is always a good choice, because it’s fresh enough to cut through the richness of the pizza toppings.

     

    What should I drink with fish & chips?

    ENGLISH SPARKLING WINE

    Fizz and fried food is a great pairing but it feels pleasingly extravagant. English sparkling wine has an extra edge of freshness to its appley flavour that cuts straight through the oil of the food.

    CHAMPAGNE

    The best style is usually a Blanc de Blancs, exclusively made from Chardonnay. These are typically more floral and lighter on their feet than other Champagne styles, which again, cut through the grease.

    SAUVIGNON BLANC

    There are three reasons why a zingy Sauvignon Blanc works: the acidity is good for the batter, the grass and herbaceous characters are made for mouth– puckering tartare sauce, and the green flavours win with mushy peas.

    FINO OR MANZANILLA SHERRY

    Another wine made by the sea. Salty, and completely dry, these fresh and crisp wines work with the fish especially well and are fantastic with batter.

     

    What should I drink with fried chicken?

    CHAMPAGNE OR PROSECCO

    You can go one of two ways with fizz for fried chicken. You can go light with pear–flavoured Prosecco, which lifts the grease of the chicken, or you can go richer with a toasty Champagne, which is at one with the batter.

    RIESLING

    Ever the versatile food grape, Riesling also cuts a mean streak of freshness through the richness of fried chicken. A slightly off–dry wine offers sweetness to pair with the sweet and salty flavour of the chicken.

    CHARDONNAY

    The melon flavour of unoaked Chardonnay goes with the meat, whereas oaked Chardonnay has the mellow, buttery richness to match the batter.

     

    For more wine pairings, check out Wine and Food by Jane Parkinson.

    Wine and Food

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  • Posted on September 21, 2017

    Ricotta, sausage and potato pizza pie

    A pizza potato and cheese pie – you don’t need to ask us twice! This recipe is the ultimate comfort food now the nights are getting colder, plus it’s a lovely way to use up potatoes that are being harvested.

    potato pizza_pieRicotta, sausage and potato pizza pie

     

    Sicilian pizza dough

    7 g/ ¼ oz. fresh yeast, 1 teaspoon dried active baking yeast, or ½ teaspoon fast-action yeast

    a pinch of sugar

    150 ml/2⁄3 cup hand-hot water

    250 g/2 cups fine semolina flour or durum wheat flour

    ½ teaspoon fine sea salt flakes

    1 tablespoon olive oil, plus extra for brushing

    1 tablespoon freshly squeezed lemon juice

    Filling

    2 tablespoons extra virgin olive oil

    200 g/7 oz. potatoes, finely diced

    2 onions, finely chopped

    2 teaspoons dried oregano

    250 g/9 oz. fresh Italian sausages, skinned

    2 teaspoons tomato puree/paste

    1 teaspoon fennel seeds

    2 tablespoons chopped fresh sage

    3 large eggs, beaten

    125 g/4 ½ oz. ricotta

    salt and freshly ground black pepper

    a large lipless baking sheet

    SERVES 6–8

     

    In a medium bowl, cream the yeast with the sugar and whisk in the water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.

    Sift the flour and salt into a mixing bowl and make a well in the centre. Pour in the yeast mixture, oil and lemon juice. Mix with a round-bladed knife, then your hands until the dough comes together. Add more water if necessary – the dough should be very soft. Tip out onto a lightly floured surface and knead briskly for at least 10 minutes until smooth, shiny and elastic. Try not to add any extra flour at this stage – it should be quite soft. If you feel that the dough is sticky, flour your hands and not the dough. When ready, shape into a neat ball, place in a clean, oiled bowl, cover with a damp kitchen cloth and leave to rise in a warm place until doubled in size – about 1 ½  hours.

    Punch the air out of the dough, then transfer to a floured surface. Divide into two pieces (one piece slightly larger than the other) and shape both into a smooth ball. Place the balls well apart on a sheet of floured non-stick baking parchment, cover with clingfilm/plastic wrap and leave to rise for 60–90 minutes.

    Place the baking sheet on the lower shelf of the oven and preheat it to 220ºC (425ºF) Gas 7 for at least 30 minutes.

    Heat the oil in a frying pan/skillet and add the potato and onion. Cook for 5–10 minutes until the onions start to colour, and the potato is soft (add a spoonful of water if the vegetables look as if they are drying out). Stir in the oregano, season and transfer to a bowl to cool. Fry the sausage very briefly, breaking it up with the back of a fork, and add the tomato pur.e/paste, fennel seeds and sage. Season well, then let cool. In a separate bowl, beat the eggs into the ricotta.

    Punch the air out of the dough again. Roll out the smaller ball (the base) to a 25-cm/10-in. circle and the larger piece (the lid) to a 30-cm/12-in. disc, rolling the dough directly onto baking parchment. Spoon the potato and onion mixture onto the base and dot with the sausage. Spoon over the ricotta and egg mix and season well. Brush the edge with water and lay the lid on top, rolling the edges to seal. Brush with a little olive oil and make two or three holes in the top of the pie.

    Working quickly, open the oven door and slide parchment and all onto the hot baking sheet. Bake for 10 minutes, then pull the parchment out from beneath the pie. Bake for a further 25–30 minutes until the crust is puffed up and golden.

    Remove from the oven and brush with a little olive oil. Leave to stand for 5 minutes before serving.

     

    If you liked this recipe, check out Cooking with Cheese.

    cooking with cheese

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  • Posted on September 14, 2017

    Genoise sponge with raspberries

    This light and airy sponge cake hails from the Italian city of Genoa. Created with no chemical raising agents, the cake’s incredible lightness comes solely from ultra-whipped eggs. Feel free to decorate your Genoise sponge as you choose, but we think it is a perfect way to use up all the delicious fresh raspberries that are being harvested at this time of year. The simple light sponge and cream will perfectly compliment the tangy raspberries - delicious!

    LOLAs raspberry Genoise_sponge

    Genoise sponge with raspberries

    30 g/1 /4  stick butter

    6 eggs

    200 g/1 cup caster/granulated sugar

    160 g/scant 1 1/4  cups plain/ all-purpose flour

    25 g/1/8 cup cornflour/cornstarch

    250 ml/1 cup double/heavy cream, softly whipped

    400 g/14 oz. fresh raspberries

    icing/confectioners’ sugar, to dust

    23-cm/9-inch round loose-bottom or springform cake pan, greased and lined with baking parchment

    MAKES 1 LARGE CAKE

     

    Preheat the oven to 160°C (325°F) Gas 3.

    Melt the butter and set aside to cool.

    Place the eggs and the sugar into the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric whisk and large mixing bowl) and beat together on a high speed until trebled in size and a light and creamy colour. This will take about 5 minutes.

    Carefully sift the flour and cornflour/ cornstarch onto the egg mixture and slowly fold in using a metal spoon to combine.

    Gently fold through the melted butter – you do not want to lose all the air that you have whisked into the eggs at this point, so take your time to combine everything.

    Pour the mixture carefully into the prepared cake pan and bake in the centre of the preheated oven for 35 minutes or until well risen, golden and springy to the touch.

    Allow to cool in the pan for 10 minutes, then slowly run a knife around the edge of the pan to release the cake. Turn it onto a wire rack to cool completely and remove the baking parchment while still warm.

    Using a serrated knife, slice horizontally through the middle of the sponge to create two even layers. Spoon the whipped cream onto the bottom layer of the sponge and arrange half of the raspberries in a circular pattern. Place the other layer of the sponge on top, then decorate with the remaining raspberries. Lightly dust with icing/ confectioners’ sugar.

    Serve straightaway with a cup of tea or glass of champagne if you wish – delicious!

     

    For more tempting cake recipes, check out LOLA's A Cake Journey Around the World.

    LOLAs A Cake Journey

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, recipe for the weekend, sweet

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