Cook, Bake and Burn

Easy grilled peppers- These were very tasty but I didn't have any non-dominant tasting vinegar so I used balsamic and it was still very good. I also put some olive oil on.

Grilled sweet peppers are a typical Turkish mezze. What makes this version interesting is the dressing of vinegar and garlic (but no oil). As it is the dominant flavouring, the choice of vinegar here is important. I use an aged Greek vinegar made from Corinthian grapes. It has a delicate fruity flavour. Otherwise I use champagne vinegar, which has a light colour and an even lighter taste.

Serves 4-6

8 red peppers

2 garlic cloves, peeled and crushed

6 tbs good vinegar

1 tbs thyme leaves

sea salt

Preheat the grill (or barbecue). Grill the peppers, turning them to expose all sides, for about 30 minutes until the skin is charred and the peppers are soft. Lift onto a board and peel off the skin. Cut the peppers open, discard stems and seeds and slice the flesh into wide pieces. Place on a serving platter.

Mix the garlic, vinegar and thyme leaves, saving some for garnish. Add salt to taste and pour the dressing over the peppers. Leave to stand for about half an hour. Serve at room temperature or slightly chilled, garnished with the reserved thyme leaves.

Grilled aubergine dip

There is some confusion over the Arabic name of this dip. In Syria it is mutabbal, while baba ghannuge is used to describe a salad. In any case it is exceptionally good, provided the aubergines are chargrilled, or better still, barbecued over an open fire so they take on a smoky flavour. It is also important to mash the aubergines by hand - if you use a food processor the dip won't have such a good texture.

Serves 4

6 large aubergines, about 250g each
4 tbs tahini
juice of a lemon, or to taste
1 garlic clove, peeled and crushed
sea salt

For the garnish:

extra virgin olive oil
1 tbs chopped mint or pomegranate seeds, ideally the sour type

Preheat the grill to high. Prick the aubergines in several places with a small knife (to stop them bursting under the grill) and place on a sturdy baking sheet or grill rack. Grill until the aubergines are very soft to the touch and the skin slightly charred, turning to expose all sides evenly to the heat (or cook on a barbecue). This may take up to 45 minutes.

Transfer the aubergines to a board, halve each one lengthways and scoop out the flesh with a spoon. Put the flesh into a colander and leave for at least half an hour to drain off excess liquid.

Tip the aubergine flesh into a wide bowl and mash, using a potato masher or the back of a fork. Don't crush it too much - you want the dip to have texture. Add the tahini and salt to taste and mix well, then stir in the lemon juice and crushed garlic. Taste and adjust the seasoning if necessary.

Transfer the dip to a shallow serving bowl and spread it with the back of a spoon as with the hummus, so that you have a shallow groove in the dip.

Drizzle a little olive oil in the groove and sprinkle the mint or pomegranate seeds in the centre and at regular intervals around the edge.

Serve with pitta bread.

Mezze recipes from the Observer

Friday, 9 April 2010

Salmon with honey and mustard

1 tbsp Lime juice
1 tsp Grainy mustard
1 tsp Honey
Salt and pepper

Mix together and paste onto the salmon fillet.

Saturday, 3 April 2010

LASKIAISPULLA

SOFT PULLA DOUGH

Makes: 16 buns
Time: about 90 minutes
Source: Based on recipe in The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition(note: recipe doubles well)

25g fresh compressed yeast
250ml warm whole milk (105-115F/40-46C)
3oz or 85g superfine granulated sugar
7,5g salt
1 tablespoon or 8g ground cardamom
2 eggs, room temperature
1lbs 5oz or 600g all-purpose or 'erikois' flour
7 tablespoons or 100g melted butter
1 egg white and a dash of milk (for egg wash)

Melt butter in the microwave. Set aside to cool. Weigh and measure out all ingredients and arrange near your workspace. Warm milk in a 2 cup measuring cup for about 1 minute in the microwave. Check the temperature with a thermometer and confirm that it is about 40C/105F. Crumble yeast into the warm milk and stir until it has fully dissolved. Stir in the sugar, salt, cardamom, eggs and a few tablespoons of flour. Stir until the mixture is smooth and the flour completely incorporated. Set aside for a couple minutes until it begins to bubble.

Pour the yeast mixture into a larger, room temperature, bowl and begin adding flour a few tablespoons at a time. Stir with a whisk or dough whisk until it begins to thicken. From this point on, knead the dough with your hands. Continue adding flour a few tablespoons at a time until the dough is soft but still slightly sticky.You may have a bit of flour remaining, but resist the temptation to add it all if the dough has the right feel. The amount of flour you need to use to reach the point of soft, yet slightly sticky, dough will vary depending on the type of flour, the age and moisture content of the flour and the humidity in the air.

Knead in the butter (it is important that the butter does not come in contact with the yeast before the yeast has had a chance to start expanding.) until it is fully incorporated. Again, resist the urge to add more flour in lieu of kneading the dough until the butter has been absorbed. Sprinkle a wee bit of flour over the dough if it is a bit too soft and tacky once the butter has soaked in, but be conservative. You want a soft, slightly sticky dough. Knead dough for a couple of minutes and place into a bowl that has been lightly greased with vegetable oil or butter, cover with a towel or plastic wrap and set in a warm spot for about 20 minutes to rest(Don't leave it for an hour thinking more is better since you don't want to over-proof the dough as this will make it tough). While the dough is resting,clean and prepare your workspace and baking sheets.

Turn the dough out of the bowl onto a silpat mat, countertop or other smooth surface. Do not flour your workspace or the dough. Knead dough lightly and divide dough into two parts. Roll each half into an 8-inch rope and cut into 8 1-inch pieces. Take each piece, place it on your workspace cupped in the palm of your hand and, with a reasonable amount of pressure, press down while moving your hand in a circular motion until the dough has formed a smooth, tight round ball. [see also diagram] If your dough isn't a little sticky or you are having trouble forming a smooth ball, rub your workspace with a wet (but not dripping) towel and try again. Arrange balls on baking sheet lined with baking paper leaving an inch or so between them. Lightly brush with egg wash (you can sprinkle the tops with pearl sugar or slivered almonds at this point, but personally I think that they don't complement the soft texture of the bun). Cover with a clean linen dishtowel or plastic wrap and leave in a warm place to rise for about 30 minutes or so.

Heat oven to 200C/390F. Bake buns for 10-12 minutes until they are a light golden brown. Place on cooling rack and allow to cool.

FILLING(S):

CREAMY ALMOND FILLING:

2-4 tablespoons (50-100g) pastry cream (see below)
150g-200g almond paste, room temperature

Grate almond paste into bowl. Beat until smooth. Add pastry cream and beat until smooth, thick and creamy.

PASTRY CREAM

Makes: about 600g
Time: about 20 minutes
Source: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (note: recipe doubles and halves well)

1 pint or 480ml whole milk
1 teaspoon vanilla sugar or 1/2 teaspoon vanilla extract
1 ounce or 30g (about 1/2 dl) cornstarch
4 ounces or 115g granulated sugar
1/4 teaspoon salt
2 eggs
1/2 stick or 55g butter

In a bowl, whisk the cornstarch, sugar and salt together. Gradually whisk in the eggs and mix until smooth.

Place milk in a saucepan or double-boiler. Bring to a boil and remove from heat.

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place saucepan on a medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens. Let it bubble for a few seconds and remove from the heat. Stir in the vanilla and butter until completely incorporated.

Pour pastry cream into a bowl and allow to cool a bit. When cool, use for filling or cover with plastic wrap, pressing the wrap directly onto the surface of the cream to avoid condensation and to keep it fresh. It will keep refrigerated for up to four days.

TRADITIONAL ALMOND FILLING:

200g almond paste
1,5 dl or 3/4 cup milk
bits of bun scooped out for filling

Grate almond paste into bowl. Beat until smooth. Blend in milk. Add pulla and beat until smooth.

WHIPPED CREAM:

3-5dl whipping cream, cold
2 teaspoons sugar
1 teaspoon vanilla sugar

Pour cream and sugar into a completely dry, cold bowl and whip to stiff peaks. Place cream in a pastry bag fitted with a #7/14-mm star tip.

ASSEMBLING:

Slice top off of buns. Take the tops of the buns and cut into heart, star or other shapes if you like. For the strictly traditional, use a pair of scissors held at a 45-degree angle to make a triangular cut on top of the bun about 2cm or 3/4-in deep. Trim excess bread from the underside of the triangular divot.
Spread almond mixture (or strawberry jam and/or plain pastry cream if you don't like almonds) onto the buns or into the triangular hole.
Pipe whipped cream generously over the tops.
Place top of bun over the whipped cream.
Sprinkle with confectioners' sugar.

From: www.axis-of-aevil.net

Red snapper with tapenade

2 tablespoons olive oil
2 leeks, trimmed, washed and julienned
4 teaspoons minced garlic
¼ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
4 red snapper fillets (about 1 ½ lbs)
3.5 ounces enoki mushrooms or other white mushroom like white buttons or royal trumpets
4 tablespoons green olive tapenade
¼ cup white wine
4 sprigs fresh thyme

Andy's recipe

Monday, 29 March 2010

West Country Cider Mussels from River Cottage

This is our own locally inspired take on the classic moules marinière, using leeks, thyme and cider. It works equally well with cockles or palourdes instead of mussels.

Serves 4 as a starter, 2 as a feast

50g unsalted butter
1 or 2 leeks, white part only, finely shredded, or 1 onion, finely sliced
2 garlic cloves, finely sliced
1 teaspoon thyme leaves
1½ teaspoons cider vinegar (optional)
½ glass of real cider (medium is best; or use dry plus a splash of apple juice)
1kg mussels, scrubbed and debearded 2 tablespoons double cream (optional)
Sea salt and freshly ground black pepper

Heat the butter in a deep, wide pan over a medium heat and add the leek or onion, plus the garlic. Cover and sweat for about 5 minutes, stirring occasionally, until soft but not coloured. Raise the heat and throw in the thyme. When its scent hits you, add the cider vinegar, if using, and cider, then the mussels and some salt and pepper. Give them a quick stir and a shake, then cook, covered, for 3–4 minutes, shaking the pan a couple of times. When all the mussels are open (discard any that remain closed), finish with the cream, if you like, and serve with some good bread and more cider (in a glass, this time).

From River Cottage Fish book.

Sunday, 14 March 2010

Lemon, parmesan and smoked salmon linguine

From Channel 4 website. Very tasty. Made it with salmon fillets instead of smoked salmon and penne rather than linguine. A million weight watchers points per serving.

Serves 2
Ready in 12 minutes

Ingredients

200g linguine
Butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraiche
Zest of 1 large lemon
25g fresh Parmesan, grated
75g sliced smoked salmon, cut into strips
Few wild rocket leaves, to serve (optional)

Method: How to make smoked salmon linguine

1. Cook the linguine according to packet instructions

2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraiche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat.

3. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.

Tuesday, 23 February 2010

Chocolate Pear Trifle

BUY - a good quality Chocolate Cake (e.g. Waitrose do one for around £2)

- a tin of pears

- 4 chocolate mousses dark chocolate if poss

- whipping cream

- small bar Bournville

break up the cake in a bowl

add some of the juice from the tin to moisten (not all)

add the pears

spread the 4 mousses over the pears

whip the cream and spread over the mousse

add choc gratings to decorate

probably 500 calories per portion!

Saturday, 13 February 2010

Spiced grilled pears

WW Points = 1 Servings = 4 Prep time = 4mins Cooking time = 5 mins

Ingredients


	1 spray low-fat cooking spray
	2 medium pear(s), ripe, peeled, halved, cored
	2 teaspoon polyunsaturated margarine, low-fat
	2 teaspoon light brown sugar, demerara
	2 teaspoon spice, cinnamon and ground ginger

Instructions

Preheat the grill to high. Coat an ovenproof dish with cooking spray. Place the pear halves in the dish cut side up. Put ½ teaspoon of the margarine in the centre of each pear half. Mix together the remaining ingredients and sprinkle over the pears.
Place 10cm (5 in) from the heat and grill for 5 minutes until bubbling and golden.
Served along or with ice cream or natural yogurt.

Hazelnut and honey stuffed apple

WW points = 1.5 Servings= 1 Prep time = 1 min Cooking time= 9 mins

Ingredients


	1 medium apple(s), cored and scored around the middle
	5 g hazelnuts, roasted, chopped
	5 g raisins
	1 teaspoon honey, runny

Instructions

Put the apple in a small microwave-safe container. Mix the remaining ingredients together and spoon into the cored apple. Microwave for 2 minutes. Leave to stand for 7 minutes before serving.

Honey-rum marinated oranges

This light, refreshing dessert is perfect after a heavy winter meal.

WW points = 1.5 Servings = 6 Prep time = 15mins Cooking time = 6mins

Ingredients


	80 g honey
	80 ml water
	50 ml rum, dark variety
	1 tablespoon cinnamon, (one stick)
	5 medium orange(s)
	2 tablespoon lemon juice, fresh
	2 tablespoon fresh mint, for garnish

Instructions

Combine honey, water, rum and cinnamon stick in a small saucepan; bring to a boil. Boil for 1 minute, reduce heat to medium-low and simmer for 5 minutes; set aside to cool. Wash, dry and zest 1 orange (should yield about 2 tablespoons of zest). Then slice off ends of all oranges; remove peels and as much of white pith as possible. Slice each orange into 6 rounds and place orange slices in a large glass baking dish; set aside. Add lemon juice and orange zest to cooled honey-rum mixture; stir and pour over oranges. Cover baking dish and chill in refrigerator for at least two hours and up to overnight for maximum flavour. Serve with mint garnish.

Ginger ice cream

WW points = 2.5 Servings = 8 Prep time = 20 mins Cooking time = 3 hours

Ingredients


	410 ml evaporated milk
	2 teaspoon vanilla essence
	1/4 teaspoon nutmeg
	2 tablespoon muscavado sugar
	2 level tablespoon syrup, from a jar of stem ginger
	50 g ginger, stem, chopped
	8 sprig fresh mint, to decorate

Instructions

Pour evaporated milk into a large bowl. Add vanilla extract, nutmeg and sugar. Whisk with hand-held electric beaters until thick and foamy, until mixture is roughly three times original volume. Tip mixture into a rigid freezer container and freeze until almost frozen. Remove from the freezer for 10 minutes so that ice cream softens slightly, then mix in ginger and ginger syrup. Freeze until firm. Serve, decorated with mint leaves.

Bananas in Orange and Rum sauce

WW Points = 3 Servings = 4 Prep time = 5 mins Cooking time= 10 mins

Ingredients


	2 zest of 1 orange(s)
	1/2 teaspoon vanilla essence
	6 tablespoon low-fat plain bio yogurt, (or Greek)
	15 g sultana(s)
	2 tablespoon muscavado sugar
	2 tablespoon rum, light or dark
	4 medium banana(s), not too ripe

Instructions

Stir 1 teaspoon of orange zest and the vanilla essence through the yogurt. Chill until ready to serve. Put the remaining orange zest into a frying pan with the sultanas, sugar and rum. Heat and simmer gently until the liquid has reduced by half. Slice the bananas into the frying pan and cook gently for about 2 minutes, turning the slices to coat in the orange sauce. Serve at once with the orange flavoured yogurt. For a sharper flavour, add a tablespoon of lemon juice to the sauce just before serving.

Balsamic Strawberries

Saturday, 6 February 2010

Nigella's Coca Cola Ham

Haven't done this yet...This Nigella recipe is taken from her popular Channel 4 series Nigella Bites, based on her popular book How To Eat. Serves 8

Ingredients

2kg mild-cure gammon
1 onion peeled and cut in half
2 litre-bottle coke

The glaze

Handful cloves
1 heaped tbsp black treacle
2 tsp English mustard powder
2 tbsp demerara sugar

Method: How to cook ham in Coca Cola

1.I find now that mild-cure gammon doesn't need soaking. If you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours. If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.

2.When the ham's had its time (and ham it is now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan but DO NOT THROW AWAY THE COOKING LIQUID (great stock for soups or gravy) and let cool a little for ease of handling. (Indeed you can let it cool completely then finish off the cooking at some later stage if you want).

3.Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.

4.Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180C/gas mark 4, turning up the heat towards the end if you think it needs it.

5.This is seriously fabulous with anything, but the eggily golden sweetcorn pudding that follows is perfect: ham and eggs southern style.