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Tag Archives: recipe for the weekend
  • Posted on November 23, 2017

    Vegan Salted Caramel Cake recipe

    Epic vegan cake anyone? This sweet, salty, caramel number hits all the right flavour notes.

    vegan Salted Caramel Cake

    Ingredients:

    1 quantity of Vegan Chocolate Sponge mixture (see below) baked in three greased and lined 18-cm/7-inch cake pans for 30–35 minutes until an inserted cocktail stick/toothpick comes out clean, then cooled

    1/2 quantity of Brilliant White Buttercream (see page 21, but replace the water with 2 tablespoons of the vegan salted caramel sauce)

    2 teaspoons mixed gold, silver and bronze cake sprinkles (optional, see vegan tip)

    2 teaspoons rock sea salt

    200 g/1 cup caster/superfine sugar

    5–6 blackberries

    few sprigs of lemon thyme

    edible gold spray (optional, see vegan tip)

     

    For the vegan salted caramel sauce

    250 g/11/4 cups caster/superfine sugar

    150 ml/2/3 cup coconut milk

    2 tablespoons cornflour/cornstarch

    rock sea salt, to taste

    baking sheet, greased with sunflower oil

    SERVES 20

     

    For the vegan salted caramel sauce, place the sugar in a saucepan with 4 tablespoons of water, place over a medium heat, stirring occasionally, until the sugar has dissolved. Simmer for 5 minutes. Remove from the heat and stir through the coconut milk (be careful as it will bubble). Return to the heat; mix the cornflour/cornstarch with 4 tablespoons of water and stir in to the pan, simmer for a further 5–7 minutes until thickened. It will thicken further on cooling. Add salt to taste. Set aside to cool completely (see cook’s tip).

    If necessary, trim the tops of the cakes to make level. Sandwich together using 350 g/12 oz. of the buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate. Crumb-coat (see page 11) the cake using the remaining buttercream. Smooth and remove the excess buttercream with a palette knife/metal spatula.

    Mix the cake sprinkles (if using) with the 2 teaspoons sea salt. Set aside.

    For the caramel shapes and shards, gently heat the sugar in a pan until melted and golden. Shake the pan towards the end to allow any unmelted sugar to melt. Spoon half the caramel onto the greased baking sheet, then drag it outwards with the back of the spoon to create a rough square shape with one thinner, uneven side. Sprinkle the cake sprinkle mixture over part of the rectangle. Use the spoon to drizzle the remaining caramel into spiral shapes and zig-zag patterns. Leave to harden. Break the square shape into shards.

    When ready to serve, push the caramel shapes into the top of the cake, drizzle with the caramel sauce and decorate with the blackberries and lemon thyme sprigs. Spray with the edible gold spray (if using).

    Cook’s tip: You’ll have some caramel sauce left over; it’s great served with the cake for those wanting an extra drizzle! It’s so delicious you’ll want to pour it over every cake and dessert – keep any remaining sauce in the fridge, covered, for up to 1 week or allow to cool for 5 minutes, reserve what you need for the cake and ladle the remaining sauce into a sterilized jar. Seal and allow to cool. It will keep for up to 3 months.

    Vegan tip: Always check ingredients on individual products to ensure they are suitable for a vegan diet. Different brands may vary.

     

    Vegan chocolate sponge

    1 large ripe banana, 115 g/ 4 oz. peeled weight

    250 ml/1 cup soya milk

    75 ml/5 tablespoons vegetable oil

    425 g/generous 2 cups

    caster/superfine sugar

    2 teaspoons pure vanilla extract

    2 teaspoons white wine vinegar

    115 ml/scant 1/2 cup maple syrup

    575 g/generous 41/4 cups self-raising/self-rising flour, sifted

    75 g/3/4 cup unsweetened cocoa powder

    1 tablespoon baking powder

    MAKES ENOUGH FOR 1 LARGE CAKE

    Preheat the oven to 180ºC (350ºF) Gas 4. Place the banana in a large bowl and mash until creamy. Add the soya milk, vegetable oil, sugar, vanilla extract, white wine vinegar and maple syrup. Beat with an electric hand whisk until combined. Sift over the flour, cocoa powder and baking powder and fold through until combined. Transfer to greased and lined pans specified in each recipe (if using 18-cm/ 7-inch cake pans, ensure they are at least 4.5 cm/13/4 inches deep and lined with a 1.5-cm/2/3-inch collar). Bake for the time specified in each recipe.

     

    Brilliant white buttercream (vegan)

    500 g/1 lb. 2 oz. vegetable fat such as Trex or Cookeen, at room temperature

    1 kg/7 cups icing/confectioners’ sugar, sifted

    2 teaspoons pure vanilla extract

    MAKES 1.5 KG/3 LB. 5 OZ.

    Place the vegetable fat in a bowl with the vanilla extract, 2 tablespoons water and a few large spoonfuls of the icing/ confectioners' sugar. Whisk with an electric hand whisk until combined, then whisk in the remaining icing/confectioners’ sugar in manageable batches, until smooth and spreadable. Add another 1 tablespoon of water, if necessary.

     

    For more fabulous cake recipes and decoration ideas, check out Fantasy Cakes by Angela Romeo.

    fantasy cakes


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

  • Posted on November 9, 2017

    Sushi Doughnuts recipe

    Sushi Doughnuts

    Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.

     

    300 g (2 cups) seasoned sushi rice (cooked weight)

    a pinch of matcha powder

    a small piece of pickled beetroot (beet)

    30 g (1 oz) sashimi-quality salmon, thinly sliced

    30 g (1 oz) sashimi-quality sea bass, thinly sliced

    30 g (1 oz) sashimi-quality tuna, thinly sliced

    2 cucumber slices, sprinkled with a pinch of salt, then any excess water patted off

    10 g (2 teaspoons) garden peas, blanched, cooled in cold water, drained

    10 g (1/3 oz) yuzu-flavoured tobiko (flying fish roe), or other type of tobiko if yuzu is not available

    10 g (1/3 oz) lumpfish caviar

    6 lettuce or shiso leaves, to serve

    soy sauce, to serve

    6-hole silicone doughnut mould

    MAKES 6

     

    Divide the rice evenly into three separate bowls. Leave one bowl of rice plain. Colour the second bowl green by stirring through a pinch of matcha powder. Colour the third bowl pink with the pickled beetroot (beet) – aim for a soft shade of pink like cherry blossom and remove the beetroot (beet) from the rice before the pink becomes too intense.

    Place a mixture of the sashimi and cucumber side by side in the doughnut moulds. If you are using a non-silicone mould, wet the surface of moulds before adding the toppings or rice or simply line the moulds with clingfilm (plastic wrap) to prevent the sushi sticking.

    Put the garden peas, tobiko and caviar in the gaps between the sashimi and cucumber.

    Gently press the sushi rice into the moulds and flatten the top surface. Leave to rest for 10 minutes.

    Place a large serving tray on top of the doughnut mould, then turn upside-down and remove the mould. The doughnuts will tip out onto the tray.

    You could give your guests chopsticks for eating the doughnuts, but if you wish to serve them as finger food, then place each doughnut on top of a lettuce or shiso leaf (or alternatively place in a quartered sheet of nori) to make it easy to hold.

     

    For more easy and fun sushi recipes, check out Sushi Made Simple by Atsuko Ikeda.

    Sushi Made Simple

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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 fish, sushi, savoury, recipe for the weekend

  • Posted on October 30, 2017

    Moroccan Pumpkin Stew recipe

    Waste not want not this Halloween and turn your carved pumpkin into a delicious Moroccan stew. Fragrant spices have multiple health benefits and this North African influenced dish is a great way to introduce a sweetness that negates the craving for dessert. You can easily purchase a rasel hanout spice blend or make your own, as below, to coat the protein- and mineral-rich amaranth and chickpeas.

    MoroccanPumpkinStew Bowl Food

    150 g/5 oz. mixed salad leaves

    2 tablespoons coconut or olive oil

    1 red onion, chopped

    2 garlic cloves, chopped

    4 teaspoons rasel hanout

    225 g/1cup amaranth

    200 g/1 1/2 cups dried chickpeas, soaked overnight in cold water

    1 large sweet potato, cubed

    1 pumpkin – you will need 735g/1lb. 10 oz. cubed flesh

    1 /4 teaspoon sea salt

    65 g/1 /2 cup raisins

    90 g/1 cup toasted slivered/flaked almonds

    sea salt and freshly ground black pepper, to taste

    sprigs of cilantro/coriander, to garnish (optional)

    a sterilized glass jar with an airtight lid (optional)

    Serves 4

     

    Gently heat the oil in a large pan, add the onion, garlic, and spice and sweat over low heat for 5 minutes.

    Meanwhile, put the amaranth into a pan with 2 cups/500 ml of water. Bring to the boil, then simmer for 20 minutes. Take off the heat and allow any remaining water to be absorbed (I like it a bit crunchy and couscous like in texture, hence cooking for a shorter time than some may suggest).

    Drain the chickpeas and add with the chopped sweet potato and pumpkin to the pan containing the onions. Add 3 cups/750 ml of water, cover, and simmer for 15 minutes. Stir thoroughly, then add the salt and raisins and simmer for a further 5 minutes.

    Season the amaranth to taste and stir in three-quarters of the almonds. Serve with the pumpkin stew, garnished with the remaining almonds and sprigs of cilantro/coriander.

    Note: To make your own ras el hanout spice mix, in a dry pan toast 3 tablespoons cumin seeds, 21 /2 tablespoons coriander seeds, 1 1/2 tablespoons ground cinnamon, 2 1/2 teaspoons ground ginger, 2 teaspoons black peppercorns, 1 1/2 teaspoons ground turmeric, 1 teaspoon paprika, 1/2 teaspoon cardamom seeds, 1/2 teaspoon ground nutmeg, 1 /4 teaspoon cloves, and a pinch of saffron threads for a few minutes until fragrant. Grind in a spice grinder or clean coffee grinder with a few dried rose petals. Store any leftover spice mixture in an airtight jar.

     

    For more delicious winter recipes, check out Bowl Food.

    Bowl Food

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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 vegan, savoury, recipe for the weekend, vegetarian

  • Posted on October 26, 2017

    The Texas Chainsaw Moussaka Halloween recipe

    What better dish to serve in preparation for Halloween?! A scary movie and a serving of Texas Chainsaw Moussaka for a spooky Friday night in!

    Lambshank Redemption

    The Texas Chainsaw Massacre was so violent that it was banned across many countries. My moussaka is far less terrifying for any part-time cook. But with so many slices of eggplant (aubergine) and potatoes required, a chainsaw wouldn’t go astray. But, then again, the sound of the two-stroke engine in the kitchen might seem like overkill.

     

    4 large potatoes, peeled and cut into ½ in (1cm) slices

    2 eggplants (aubergines), cut into ½ in (1cm) slices

    4 tablespoons olive oil

    1 onion, chopped

    1 ¼ lb (600g) ground (minced) lamb

    2 garlic cloves, chopped

    1 teaspoon ground coriander

    1 teaspoon dried cilantro (coriander)

    1 teaspoon ground cumin

    2⁄3 cup (150ml) red wine

    14oz (400g) can chopped tomatoes

    2 tablespoons tomato paste (puree)

    3 eggs

    1 ½ cups (350ml) Greek yogurt

    1 ¾ cups (180g) grated Cheddar cheese

    Salt and freshly ground black pepper

    SERVES 4–6

    PREPARATION TIME 25 MINUTES

    COOKING TIME 1 HOUR

     

    Cook the potato slices in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain the potato slices, place on a large plate or tray, and leave to cool.

    Meanwhile, preheat a grill pan over a high heat. Drizzle half the olive oil over the eggplant (aubergine) and grill for 4 minutes on each side or until charred. Remove from the grill pan and set aside.

    Heat the remaining oil in a large, heavy-based, deep-sided skillet (frying pan) over a medium-high heat. Add the onion and sauté for 5 minutes or until soft. Add the lamb, garlic, herbs, and spices. Fry for 10 minutes or until the meat has completely browned. Add the wine, tomatoes, and tomato paste (puree), and season with salt and pepper. Stir to combine.

    Bring to a simmer and cook for 20 minutes. Meanwhile, preheat the oven to 375ºF/190ºC/Gas 5.

    Arrange some of the potato slices in an even layer on the base of a deep ovenproof dish. Add some of the eggplant to create a second layer, and then some of the lamb mixture to create a third layer. Repeat to create more layers of potatoes, eggplant, and the lamb mixture, and finish with a layer of eggplant.

    Mix the eggs, yogurt, and cheese together in medium bowl and season with salt and pepper. Pour the mixture over the eggplant and transfer the dish to the oven. Bake for 35 minutes or until golden. Remove from the oven and leave to rest for 5 minutes before serving.

     

    If you're a film lover and a foodie, you'll love more of the recipes (and puns!) from The Lambshank Redemption by Lachlan Hayman.

    The Lambshank Redemption

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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, halloween, recipe for the weekend

  • 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 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 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 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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    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, cheese

  • 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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