Tag: recipes

1 kg of mussels, cleaned and ready to cook
400ml dry white wine
30g butter
30g flour
1tsp curry powder
700ml mussel cooking juice
250ml fish stock
150ml full cream
80g diced celery
80g diced leek
80g diced carrot
20g butter

Rinse the mussels in clean water and put them in a large saucepan. Add the white wine. Cook, covered, until the mussels open. Take them out and pass the cooking stock through a sieve. Remove the mussels from the shells and set them aside.

In a saucepan, prepare a roux with the butter and the flour, without coloring. Add the curry and moisten with the cooking juice and the fish stock. Cook for 20 min. Add the cream. Continue cooking for 5 min. Adjust the seasoning with salt and pepper. Set aside and keep warm.

Steam the vegetables in browned butter for 5 min. Add two-thirds to the soup and reserve the rest for garnish. Add the mussels to the soup.

Pour the soup into bowls and garnish with sprinkle with curry and garnish with the reserved vegetable brunoise.

150g bacon
125g fleur de sel (flaky sea salt)

In a frying pan, gradually brown the bacon without adding any fat. Take it out, drain it on absorbent paper and let it cool. Pass the bacon through a food processor or spice grinder in one or more batches, then take it out.

Mix the salt with the bacon, run it through the food processor or spice grinder again, then put it in the jars and close well.

Keep in a cool, dry place away from the sun.

180 ml warm milk
3 egg yolks
2 eggs
1 orange, the finely grated zest only
1 lemon, the finely grated zest only
2 tsp (10 ml) vanilla extract
490g unbleached all-purpose flour
105g sugar
1 tbsp instant dry yeast
1 tsp salt
115g unsalted butter, softened
225g mix of milk and dark chocolate chips
60 ml port

In a bowl, whisk together the milk, egg yolks, eggs, zests and vanilla.

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.

Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place for 1 hour and 30 minutes.

In another bowl, stir chocolate chips and port, while the dough is rising.

Fold the chocolate and port mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mold. Place on a baking sheet. Let rise, uncovered, in a warm place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mold.

With the rack in the middle position, preheat the oven to 350°F (180°C).

Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean. Let cool (you can skewer it and invert it if you want, I didn’t do it).

Edit: tried it again and noticed that my yeast in the 1st one was out of date, so that might have impacted the rise. The 2nd proof was also much longer and I baked it at 160c fan.

425g pumpkin puree
700g flour
1 shot of whiskey
1 packet of active dry yeast
180ml orange juice
100g sugar
grated orange zest of 1 large orange
3 eggs
1 tsp salt
Oil for frying (vegetable or canola)

Warm juice in microwave until it hits 50C.

In a stand mixer, combine the orange juice and mix with the pumpkin in a large bowl. Add the yeast, eggs, whiskey, sugar, salt and orange zest and mix well.

Add the flour and knead until a soft dough forms (add more flour if the dough seems too runny).

Cover with a clean cloth and let it sit in a warm place for at least 2 hours.

Heat oil to 180C in a deep fryer. Spoon out large tablespoon size of dough into the oil and fry until golden brown, turning over as they fry.

Place onto paper towels to absorb excess oil and coat with sugar and cinnamon.

150g digestive biscuits
75g butter
250g Philadelphia cream cheese
350g mascarpone
75g caster sugar
2 lemons, zested
2 lemons, juiced (about 90ml)
3 sheets of leaf gelatin

Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in microwave and stir into biscuit crumbs.

Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.

Hydrate the gelatin for 5 minutes and dissolve in 50ml of hot water. Let cool.

Beat together the cream cheese, mascarpone, caster sugar, lemon zest and juice, and gelatin until smooth and creamy. Spread over the base and chill for a couple of hours.

1.5 kg white, yellow or red onions, peeled and thinly sliced
3 tbsp butter (or olive oil), melted
salt and pepper
1 tbsp brown sugar
2 tsp balsamic vinegar

Add onions to the bowl of your slow cooker. Drizzle the melted butter evenly over the top of them, then toss with a spoon (or with your hands) until the onions are evenly coated in the butter.

Cook on low for 8-10 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized. Season with salt and pepper (and brown sugar and/or balsamic), and stir to combine.

If your onions are really juicy at this point, set the lid an inch or so ajar. If they are not, leave the lid on regularly to seal in the moisture. Continue cooking the onions for an additional 3-4 hours until most of the extra liquid has evaporated and the onions are a deep golden brown, and thick and “jammy”.

Serve the onions immediately, or cover and refrigerate for up to 3 days. Or freeze for up to 3 months.

Know Your Slow Cooker: These onions should be able to cook unattended for 10+ hours without any babysitting or stirring. (Although I do recommend stirring them once or twice if you can.) But that said, every slow cooker is different. And the low heat setting on yours could be hotter than most. So, as is good common sense with any slow cooking, I just recommend keeping watch especially during your first batch to be sure that the onions do not burn on the bottom.

1 tsp. coriander seeds
1 tsp. black or brown mustard seeds
1/2 tsp. cumin seeds
2 cups white wine vinegar
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 tbsp. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
One-half red bell pepper, cut into large dice

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

Pack the cauliflower, carrots, and bell pepper in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the vegetables. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

Stir in 100g chocolate chips.

Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE
If you want to make chocolate muffins, swap 100g of the self-raising flour for 100g cocoa powder and 1 tsp baking powder.

300 g plain / all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
4 large eggs (50–55g each, incl shell), at room temp
300 g caster sugar
115g unsalted butter
250 ml milk , full fat
3 tsp vanilla extract
3 tsp vegetable or canola oil

PREPARATION:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven.

Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. The batter is quite loose, best to use cake pan without loose base, if you can.

Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).

When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds.

Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don’t need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy. This tempers the milk and will prevent batter from splitting.

Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.

Pour batter into pans.

Bang each cake pan on the counter 3 times to knock out big bubbles.

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – slight dome will flatten perfectly.

3/4 cup olive oil
1/4 cup chopped onion
3 tbsp honey
3 tbsp tomato paste
1/3 cup red wine vinegar
1 tsp salt
1/2 tsp pepper
1/4 tsp celeri salt
1 tsp Dijon mustard
1 tablespoon water plus more if needed to reach desired consistency

Add all the ingredients to the jar of a blender.

Blend until smooth. Adding more water, a teaspoon at a time, if needed until desired consistency is reached.

Pour into a glass jar and refrigerate. Keep in the refrigerator up to 2 months.