tag:blogger.com,1999:blog-89153657449547928742021-03-31T13:46:28.388-07:00Stella's WardrobeStella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.comBlogger1370125tag:blogger.com,1999:blog-8915365744954792874.post-72074689050768790112021-03-31T07:22:00.005-07:002021-03-31T07:22:58.595-07:00THE BEST HOMEMADE FISH & CHIPS<p></p><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kTltHf5lwvU/YGSDvdRJRmI/AAAAAAAAZ-0/B1ZV0p7HAl05zpvGU1E2TK3ru0ZAeG5QQCLcBGAsYHQ/s1136/IMG_2835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-kTltHf5lwvU/YGSDvdRJRmI/AAAAAAAAZ-0/B1ZV0p7HAl05zpvGU1E2TK3ru0ZAeG5QQCLcBGAsYHQ/w640-h640/IMG_2835.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-zRdxpnhDxGc/YGSDkA5Ux2I/AAAAAAAAZ-w/Ao5vBr51eEgah8wAnuSvpC47EKfgqmwJQCLcBGAsYHQ/s2048/IMG_2836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2047" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-zRdxpnhDxGc/YGSDkA5Ux2I/AAAAAAAAZ-w/Ao5vBr51eEgah8wAnuSvpC47EKfgqmwJQCLcBGAsYHQ/w640-h640/IMG_2836.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-sTodOhzFt1E/YGSDhcDJL3I/AAAAAAAAZ-o/XGSj8eIPJNoSmzU-5AYIsZDsOFmU9qtNwCLcBGAsYHQ/s1136/IMG_2839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-sTodOhzFt1E/YGSDhcDJL3I/AAAAAAAAZ-o/XGSj8eIPJNoSmzU-5AYIsZDsOFmU9qtNwCLcBGAsYHQ/w640-h640/IMG_2839.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-cUJ_6ULdJlw/YGSD2mjiNbI/AAAAAAAAZ_A/rvb8MA7gub4b_64iXAFSlGX1Vx_t7uc3gCLcBGAsYHQ/s3024/IMG_1961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-cUJ_6ULdJlw/YGSD2mjiNbI/AAAAAAAAZ_A/rvb8MA7gub4b_64iXAFSlGX1Vx_t7uc3gCLcBGAsYHQ/w640-h640/IMG_1961.jpg" width="640" /></a></div><br />I have reached the stage of lockdown cooking boredom where I will forgo a takeaway and instead try to re-create an even better version at home.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Case in point are the outstandingly crispy fish and chips with my take on peas on the side I made at the weekend. I spent considerable time researching how to make the most perfect batter and it turns out the secret is rice flour and ice cold ale!&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Trust me, the fish was good and crispy as you are going to get (only improvement would of course have been having it by the sea). I don't actually have a cooking thermometer so heating up the oil was a little bit improvised, basically I waited until it looked hot enough, then dropped a little potato into the oil to see if it fizzed up, but definitely manageable.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">One tip though: make sure to use a relatively large pot for your oil to prevent any hot oil overspill once you add what you want deep fried. Let's just say I didn't and had rather oily kitchen to clean up after...</div><p></p><p>I hate minted peas so instead roasted peas with a good nob of butter in the oven alongside some smashed garlic and OH MY DAYS why have I never eaten peas like this before, really elevating the taste of the humble pea here.&nbsp;</p><p>And of course no proper fish and chips offering is completed without a good tartare sauce, more of an assembly than cooking job, packed full of herbs, cornichons and capers, and a wonderful tangy and creamy final element that to dunk your chips and fish in.&nbsp;</p><p>Quite possibly the best fish and chips I have ever had were it not for the fact I had them at my dining room table, not a pebbly, windy British beach, but for the time being it as quite the fine dinner with a side of day dreaming of future seaside adventures.</p><p>Serves 2</p><p><span style="font-size: large;">TARTARE SAUCE</span></p><p><b><i><u>INGREDIENTS</u></i></b></p><span class="wprm-checkbox-container" face="Raleway, sans-serif" style="box-sizing: border-box; caret-color: rgb(61, 61, 61); color: #3d3d3d; display: inline-block; font-size: 1em; left: -32px; line-height: 0.9em; margin-left: -16px; position: absolute; top: 0.25em;"><input aria-label="1 cup / 220g mayonnaise (Note 1)" class="wprm-checkbox" id="wprm-checkbox-7" style="background-color: white; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border-width: 0px; color: #3d3d3d; cursor: pointer; font-family: inherit; font-size: 12px; line-height: 1; margin: 0px; opacity: 0; outline: none; overflow: visible; padding: 0px; width: 16px;" type="checkbox" /><label class="wprm-checkbox-label" style="box-sizing: border-box; display: inline; left: 0px; margin: 0px; padding-left: 26px; position: relative;"><span class="sr-only screen-reader-text wprm-screen-reader-text" style="border: 0px; box-sizing: border-box; clip-path: inset(50%); clip: rect(1px, 1px, 1px, 1px); height: 1px; margin: -1px; overflow: hidden; padding: 0px; position: absolute; width: 1px; word-wrap: normal;">?</span></label></span><ul style="text-align: left;"><li>1 cup / 220g mayonnaise (Note 1)</li><li>1 tbsp gherkin/cornichon, very finely chopped</li><li>1 1/2 tsp fresh dill, finely chopped</li><li>1 tsp fresh parsley, chopped</li><li>1 tsp capers, drained and finely chopped</li><li>1.5 tbsp lemon juice, fresh</li><li>1/2 tsp white sugar</li><li>1/4 tsp salt</li></ul><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Place ingredients in a bowl and mix to combine.</li><li>Adjust salt to taste</li></ul><div><br /></div><p><span style="font-size: large;">ROAST PEAS WITH BUTTER &amp; GARLIC</span></p><p><i><u><b>INGREDIENTS</b></u></i></p><ul style="text-align: left;"><li>Small bag of frozen peas, slightly thawed</li><li>3 tablespoons butter</li><li>1 teaspoon salt</li><li>1/2 teaspoon black pepper</li><li>5 garlic cloves, peeled and crushed</li></ul><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Preheat the oven to 190 degrees.</li><li>Put the peas on a baking tray</li><li>Add the garlic cloves and dot the butter around&nbsp;</li><li>Roast for 20 minutes, tossing once between cooking. Remove from the oven, toss once more and then serve immediately.</li></ul><div><br /></div><p><span style="font-size: large;">CHIPS</span></p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>4 potatoes peeled and sliced into chips&nbsp;</li><li>750ml sunflower oil for deep frying&nbsp;</li><li>Salt to taste</li></ul><div><b><i><u><br /></u></i></b></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Boil the potatoes in salted water for 10 minutes or until they just start to soften.&nbsp;</li><li>Drain and allow to dry on a wire rack for 10-30 minutes.&nbsp;</li><li>Heat a large pot of vegetable/canola oil until hot.&nbsp;</li><li>Carefully add the potatoes in batches and fry until golden brown and crisp.&nbsp;</li><li>Drain with a slotted spoon and place back onto the wire rack.&nbsp;</li><li>Keep the chips in a warm oven while you fry the fish.</li></ul><div><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">BEER BATTERED HADDOCK</span></p><p><b><u><i>INGREDIENTS</i></u></b></p><ul style="text-align: left;"><li>2 large haddock fillets</li></ul><div><br />DUSTING:</div><div><ul style="text-align: left;"><li>? cup rice flour&nbsp;</li></ul><div><br />CRISPY FISH BATTER:<br /><ul style="text-align: left;"><li>? cup plain/all purpose flour</li><li>? cup rice flour (makes it super crispy, Note 2)</li><li>1? tsp baking powder</li><li>? tsp salt</li><li>1 cup very cold ale</li></ul></div><div><br />COOKING:<br /><ul style="text-align: left;"><li>Use the same sunflower oil as for your chis</li></ul><div><br /></div><p><b><i><u>METHOD</u></i></b></p><ul style="text-align: left;"><li>Dry fillets well, especially if using thawed frozen fish because it will leech water while defrosting. This is key to crispy fish, so don’t shortcut this!&nbsp;</li><li>Start heating oil – Heat oil to 190°C/375° or there abouts.&nbsp;</li><li>Hot oil is key to ensure the fish doesn’t end up soggy and greasy.&nbsp;</li><li>Use a large, heavy-based pot for safety purposes, for even heating of oil and better heat retention.&nbsp;</li><li>Dust fish with rice flour, shaking off excess.&nbsp;</li><li>This is an additional crispiness insurance policy, which will soak up any residual moisture on the flesh of the fish.&nbsp;</li><li>&nbsp;Just before cooking, whisk together the flour, rice flour, baking powder and salt.&nbsp;</li><li>Add very cold beer into the batter and whisk just until incorporated evenly into the flour.&nbsp;</li><li>Do not over-mix, do not worry about flour lumps.</li><li>It should be a fairly thin batter but fully coat the back of a spoon.</li><li>If too thick, add beer 1 tsp at a time.</li><li>Dunk a piece of fish in the batter, the let the excess drip off very briefly.&nbsp;</li><li>Carefully lower into oil, dropping it in away from you, one piece at a time.&nbsp;</li><li>Don't crowd the pot; fry in batches.&nbsp;</li><li>Fry for 3 minutes, flipping after about 2 minutes, until deep golden.</li><li>Drain on paper towels. Repeat with remaining fish.&nbsp;</li><li>Serve hot!&nbsp;</li></ul></div></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-59708042419188163702021-03-30T04:41:00.003-07:002021-03-30T04:53:22.760-07:00GLUTEN FREE & VEGAN FRIENDLY FUDGY CHICKPEA BLONDIES<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YU0hbjOdEEE/YGMNOK3sc2I/AAAAAAAAZ-Y/5sa9UL_EzU4BJ9WjEYk32qFfGvwWd6S4QCLcBGAsYHQ/s1136/IMG_2333.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-YU0hbjOdEEE/YGMNOK3sc2I/AAAAAAAAZ-Y/5sa9UL_EzU4BJ9WjEYk32qFfGvwWd6S4QCLcBGAsYHQ/w640-h640/IMG_2333.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-FPnkTK5tDBk/YGMNNAL72RI/AAAAAAAAZ-U/pYnRlluss04Oi8jRAzKmlcXw69ttgM0ZwCLcBGAsYHQ/s1136/IMG_2332.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-FPnkTK5tDBk/YGMNNAL72RI/AAAAAAAAZ-U/pYnRlluss04Oi8jRAzKmlcXw69ttgM0ZwCLcBGAsYHQ/w640-h640/IMG_2332.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-HGbvtAkcqnE/YGMNMx0jrzI/AAAAAAAAZ-Q/NmT8TXBIe88-iDOo97sXl9UhSaOaeC34gCLcBGAsYHQ/s1136/IMG_2331.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-HGbvtAkcqnE/YGMNMx0jrzI/AAAAAAAAZ-Q/NmT8TXBIe88-iDOo97sXl9UhSaOaeC34gCLcBGAsYHQ/w640-h640/IMG_2331.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">O M G these blondies, made from a chickpea, ground almond, maple syrup and peanut butter dough, are the most fudgy amazing little things that are completely gluten and dairy free!&nbsp;</div><p>Who knew blended chickpeas would indeed form such a good base to a sweet baked treat and though I am not a vegan I was totally won over and surprised by this alternative to your standard blondie.&nbsp;</p><p>A revelation to those with dietary restrictions and requirements but also bloody delicious for those without!</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>1 can canned chickpea of 400 g (14 oz), drained, towel dried</li><li>1/3 cup peanut butter</li><li>1/2 cup maple syrup</li><li>1/2 tablespoon Vanilla</li><li>1/4 teaspoon baking powder</li><li>1/4 teaspoon Baking soda</li><li>1/2 teaspoon Sea salt</li><li>1/3 cup ground almond</li><li>1/3 cup chopped up vegan friendly chocolate (<a href="https://www.sainsburys.co.uk/gol-ui/Product/dr-oetker-fine-cooks-dark-cooking-chocolate-150g" target="_blank">I always use Dr Oetker's cooking chocolate</a>)</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Preheat oven to 180°C.</li><li>Line a 9-inch x 9-inch baking tray with parchment paper. Set aside.</li><li>Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY important, or the blondies will be fragile and too moist</li><li>Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.</li><li>Blend on high speed&nbsp;until smooth, and no big lumps are left.</li><li>Add in ground almonds and process again at high speed for 15-30 seconds to blend evenly.</li><li>Remove the food processor blade, stir in chocolate chunks.&nbsp;</li><li>I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie.&nbsp;</li><li>This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.</li><li>Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.</li><li>Bake for 30 minutes&nbsp;or until golden and crusty on top.&nbsp;</li><li>CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set.&nbsp;</li><li>Always insert a pick in the center of the blondie to check baking.&nbsp;</li><li>If it comes out clean with little crumbs, it is ready.</li><li>Cool 10 minutes&nbsp;in the tray to firm up the blondies.&nbsp;</li><li>Don't skip this or they will break.&nbsp;</li><li>Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile.&nbsp;</li><li>If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack.&nbsp;</li><li>This prevents the blondie from breaking.</li><li>Cool for at least an hour before slicing&nbsp;or they can be fragile.</li><li>&nbsp;After 1 hour, you can pop the blondie in the fridge, this will add an extra fudgy texture and make it easier to slice.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-59729897276511041932021-03-25T04:53:00.002-07:002021-03-25T04:53:34.923-07:00CREAMY CURRIED PRAWN & GREEN BEAN PIE<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hOuwtc0aFJg/YFx5JBm77YI/AAAAAAAAZ9w/VV7kLjKXu00nO4Q8IpxnUip4C2rQbUnsACLcBGAsYHQ/s3024/IMG_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-hOuwtc0aFJg/YFx5JBm77YI/AAAAAAAAZ9w/VV7kLjKXu00nO4Q8IpxnUip4C2rQbUnsACLcBGAsYHQ/w640-h640/IMG_0053.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YGW0e7N3358/YFx5JUNxpII/AAAAAAAAZ90/PtezEt9PEz8gKG6iLyURtN4La17a8xuvQCLcBGAsYHQ/s3024/IMG_9951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-YGW0e7N3358/YFx5JUNxpII/AAAAAAAAZ90/PtezEt9PEz8gKG6iLyURtN4La17a8xuvQCLcBGAsYHQ/w640-h640/IMG_9951.jpg" width="640" /></a><a href="https://1.bp.blogspot.com/-sndIeGN29rg/YFx48aBDG9I/AAAAAAAAZ9s/SDhcaHelEiw1edjgoKNWw49y35JmsVmMgCLcBGAsYHQ/s1136/IMG_1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-sndIeGN29rg/YFx48aBDG9I/AAAAAAAAZ9s/SDhcaHelEiw1edjgoKNWw49y35JmsVmMgCLcBGAsYHQ/w640-h640/IMG_1050.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Another dish where fusion really works a treat! Here the classic English fish pie gets an Indian twist with a curry infused cream sauce and THE most amazing turmeric and nigella seed spiced mash.&nbsp;</div><p>A seriously delightful comfort food dish that will feed a crowd!</p><p>Serves 3</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>3 tbsp olive oil</li><li>1 white onion&nbsp;, finely sliced</li><li>40g plain flour</li><li>3 tbsp medium curry paste (I used <a href="https://www.waitrose.com/ecom/products/cooks-ingredients-korma-paste/422836-59476-59477" target="_blank">this Korma paste from Waitrose</a>)</li><li>600ml milk</li><li>150g green beans , cut into 3cm pieces</li><li>1.2kg Maris Piper potatoes, cut into 2cm chunks</li><li>1 heaped tsp tumeric</li><li>1 tsp nigella seeds</li><li>300g cooked king prawns</li><li>? small bunch coriander, finely chopped</li><li>2 tbsp creme fraiche</li></ul><div><br /></div><div><b><i><u><br /></u></i></b></div><div><b><i><u>METHOD</u></i></b></div><div><br /></div><ul style="text-align: left;"><li>Heat 2 tbsp of the oil in a medium saucepan.&nbsp;</li><li>Add the onion and a pinch of salt and fry over a medium heat for 8 mins, or until the onions turn golden and sticky.&nbsp;</li><li>Stir the flour and curry paste into the onions and cook for 2 mins.&nbsp;</li><li>Remove from the heat and quickly whisk through the milk in several additions to make a thick sauce.</li><li>Bring a large pan of water to the boil, add the beans and cook for 1 min, then scoop out with a slotted spoon and set aside.&nbsp;</li><li>Add the potatoes to the water and cook for 5-6 mins or until you can easily insert a cutlery knife into them.&nbsp;</li><li>Drain and mash.&nbsp;</li><li>Stir through the remaining oil, turmeric and nigella seeds, then season to taste.</li><li>Add the prawns and green beans to the sauce.&nbsp;</li><li>Bring to a simmer and quickly remove from the heat.&nbsp;</li><li>Stir through the coriander and crème fra?che and season to taste.</li><li>Heat the grill to its highest setting.&nbsp;</li><li>Spoon the mixture into a medium heatproof dish.&nbsp;</li><li>Spread over the mashed potato and grill for 4-5 mins or until golden and bubbling AND ENJOY!</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-4820551147967041002021-03-23T09:50:00.010-07:002021-03-23T09:50:45.681-07:00CONFIT SALMON PAPPARDELLE WITH CARDAMON & LIME<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZMQXRaC7iqg/YFocIs3ShSI/AAAAAAAAZ9M/hONrBpe6SQkVJhSvcL-NuOJe1MB9xbLqQCLcBGAsYHQ/s2863/IMG_9894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2861" data-original-width="2863" height="640" src="https://1.bp.blogspot.com/-ZMQXRaC7iqg/YFocIs3ShSI/AAAAAAAAZ9M/hONrBpe6SQkVJhSvcL-NuOJe1MB9xbLqQCLcBGAsYHQ/w640-h640/IMG_9894.jpg" width="640" /></a><a href="https://1.bp.blogspot.com/-N-Zq_vre0X8/YFob8GtFgYI/AAAAAAAAZ9A/VeILlmVIvMsosg2sq0w9s3KJXfkuDok0ACLcBGAsYHQ/s3024/IMG_9845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-N-Zq_vre0X8/YFob8GtFgYI/AAAAAAAAZ9A/VeILlmVIvMsosg2sq0w9s3KJXfkuDok0ACLcBGAsYHQ/w640-h640/IMG_9845.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gmxxkKX4T38/YFocCyXRUuI/AAAAAAAAZ9I/irVe_DE8fkYrfP7JjmqmgmJ73deaN7vswCLcBGAsYHQ/s3024/IMG_9846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-gmxxkKX4T38/YFocCyXRUuI/AAAAAAAAZ9I/irVe_DE8fkYrfP7JjmqmgmJ73deaN7vswCLcBGAsYHQ/w640-h640/IMG_9846.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ymbbwDWxpOY/YFocBy4Kq7I/AAAAAAAAZ9E/LO1prFAo5BsXt_II_A-dK3RwR8fftw41gCLcBGAsYHQ/s3024/IMG_9853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-ymbbwDWxpOY/YFocBy4Kq7I/AAAAAAAAZ9E/LO1prFAo5BsXt_II_A-dK3RwR8fftw41gCLcBGAsYHQ/w640-h640/IMG_9853.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">365 days of lockdown. Who would have thought ey? I have cooked, pickled and fried, I have made my own noodles, pasta, several kinds of gnocchi and have just about covered every popular cuisine out there.</div><div><br /></div><div>Keeping it creative in the kitchen has played a fundamental role in keeping me sane during this year -researching recipes, planning shopping trips to my much beloved Barbican Waitrose and picking nice wines to go with dinners that became the highlights of my weekends.&nbsp;</div><div><br /></div><div>Well, it looks like we are not quite of the woods yet and a return to normality may still be some time off which is why I will endeavour to keep the fun, tasty and unusual recipes coming, for me AND for you guys.</div><div><br /></div><div>In that vain it was about time for me to take my first stab at confit cooking via this wonderful confit salmon pasta dish by the great Yotam Ottolenghi.&nbsp;</div><div><br /></div><div>It was actually surprisingly easy to do and the end result was the most wonderful juicy, fragrant salmon that worked an absolute treat with a herby and surprisingly light dressing.&nbsp;</div><div><br /></div><div>A dish that screams spring and a dish that will be a much needed dinner treat to celebrate an anniversary we all really did not need nor want.</div><div><br /></div><div>Serves 2-3</div><div><br /></div><div><b><i><u>INGREDIENTS</u></i></b></div><ul style="text-align: left;"><li>35g coriander leaves (from about 1 small bunch)</li><li>35g basil leaves</li><li>1 large salmon fillet, about 450g, skinned</li><li>Salt and black pepper</li><li>200g sweet red cherry tomatoes, such as datterini</li><li>2 red chillies, chopped widthways into 2?cm-thick rounds</li><li>5 garlic cloves, peeled and lightly crushed with the flat of a knife</li><li>3 banana shallots, peeled and cut into 2?cm-thick rounds</li><li>10 cardamom pods, lightly crushed</li><li>300ml olive oil</li><li>75ml lime juice</li><li>500g dried pappardelle</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><br /><ul style="text-align: left;"><li>Combine the herb leaves in a medium bowl.&nbsp;</li><li>Dry the salmon well with kitchen towel, then season all over with two-thirds of a teaspoon of salt.</li><li>Heat a large saute pan for which you have a lid on a high heat.</li><li>Once very hot, add the tomatoes, chilli, garlic and shallots, keeping them all spaced apart, and cook for eight minutes, turning everything once halfway, until it’s all nicely charred.&nbsp;</li><li>Add the cardamom and two tablespoons (or 10g) of the fresh herb mix and char for another two minutes.</li><li>Turn the heat as low as it will go, add the oil, two tablespoons of lime juice, two teaspoons of salt and a very generous grind of pepper, then gently lay the salmon in the pan.&nbsp;</li><li>Spoon the oil and aromatics over the fish, leave it on the heat for two minutes, then turn off the heat, cover the pan and leave the salmon to confit in the residual heat for 30 minutes, carefully turning the fillet once halfway.&nbsp;</li><li>Transfer the fish to a plate and use two forks gently to flake it apart into large chunks.</li><li>Strain the remaining oil into a large bowl, pick out and discard the cardamom and herbs, and keep the remaining aromatics and oil separately.&nbsp;</li><li>Don’t wash out the pan, because you’ll use it again later.</li><li>For the salsa, put 40g of the fresh herb mix in the small bowl of a food processor with 75ml reserved confit oil and two tablespoons of lime juice, and blitz to a smooth paste.</li><li>Cook the pasta until al dente, then drain, and reserve two tablespoons of the cooking water.&nbsp;</li><li>Return the sauté pan to a medium-high heat, add the drained pasta, reserved cooking water, strained aromatics and a tablespoon each of the confit oil and lime juice.</li><li>Toss, gently heat for two to three minutes, then stir through the remaining herbs.</li><li>Transfer the pasta to a large platter, top with the flaked salmon and spoon over the salsa.&nbsp;</li><li>Finish with plenty of black pepper and serve.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-22638238776282740172021-03-18T10:25:00.009-07:002021-03-18T10:29:39.085-07:00CRISPY PAPRIKA SPICED CAULIFLOWER WITH COCONUT PESTO PASTA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aIf9xAkQlxY/YFOL2ePS_JI/AAAAAAAAZ8k/LrawQ5i_Ltgp0YMcEZAHPYgaqJ9XVUKqwCLcBGAsYHQ/s1136/IMG_9213.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-aIf9xAkQlxY/YFOL2ePS_JI/AAAAAAAAZ8k/LrawQ5i_Ltgp0YMcEZAHPYgaqJ9XVUKqwCLcBGAsYHQ/w640-h640/IMG_9213.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-7rED5pGeUU8/YFOL0dZSCeI/AAAAAAAAZ8g/_rEKSMuWvLk0qirPmNsoD7Npwjd0AeErgCLcBGAsYHQ/s1136/IMG_9211.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-7rED5pGeUU8/YFOL0dZSCeI/AAAAAAAAZ8g/_rEKSMuWvLk0qirPmNsoD7Npwjd0AeErgCLcBGAsYHQ/w640-h640/IMG_9211.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vBtNDfmRIko/YFOL2tIprTI/AAAAAAAAZ8o/xn0gbm7_cvcyx3UaMiGfpnef6wBTBi7XgCLcBGAsYHQ/s1136/IMG_9212.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-vBtNDfmRIko/YFOL2tIprTI/AAAAAAAAZ8o/xn0gbm7_cvcyx3UaMiGfpnef6wBTBi7XgCLcBGAsYHQ/w640-h640/IMG_9212.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U7SHzy-wBk4/YFOL3y5NOfI/AAAAAAAAZ8s/AufgD4HuB8Yg-tbo9fl_TFLJZ71eeTV9wCLcBGAsYHQ/s1136/IMG_9214.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-U7SHzy-wBk4/YFOL3y5NOfI/AAAAAAAAZ8s/AufgD4HuB8Yg-tbo9fl_TFLJZ71eeTV9wCLcBGAsYHQ/w640-h640/IMG_9214.JPG" width="640" /></a></div><br />Turns out a fresh herb pesto with a touch of coconut milk is a TOTAL game changer.&nbsp;<p></p><p>Once you've made this light pasta dish, bursting with fresh flavours, you won't be going back to your boring old pesto, trust me!</p><p>Serves 2</p><p><b><i><u>INGREDIENTS</u></i></b></p><p></p><ul style="text-align: left;"><li><span style="orphans: 2; widows: 2;">1 la</span><span style="orphans: 2; widows: 2;">rge head of cauliflower, cut into florets</span></li><li><span style="orphans: 2; widows: 2;">1/2 cup olive oil</span></li><li><span style="orphans: 2; widows: 2;">2 teaspoons smoked Paprika&nbsp;</span></li><li><span style="orphans: 2; widows: 2;">1/2 teaspoon chilli flakes</span></li><li><span style="orphans: 2; widows: 2;">Pinch of salt</span></li><li><span style="orphans: 2; widows: 2;">3-4 cloves garlic, finely chopped or grated</span></li><li><span style="orphans: 2; widows: 2;">1 tablespoon lemon zest, plus 2 tablespoons lemon juice</span></li><li><span style="orphans: 2; widows: 2;">500g pasta (whatever shape you fancy)</span></li><li><span style="orphans: 2; widows: 2;">1 1/2 cups fresh basil</span></li><li><span style="orphans: 2; widows: 2;">1 cups rocket</span></li><li><span style="orphans: 2; widows: 2;">1 jalape?o (<a href="https://www.sainsburys.co.uk/gol-ui/product/old-el-paso-jalapenos-215g" target="_blank">I used this jared version from El Paso</a>)</span></li><li><span style="orphans: 2; widows: 2;">1/4 cup toasted pine nuts</span></li><li><span style="orphans: 2; widows: 2;">1/3 cup grated parmesan cheese&nbsp;</span></li><li><span style="orphans: 2; widows: 2;">1/4 cup coconut milk</span></li></ul><div style="orphans: 2; widows: 2;"><br /></div><p></p><div class="wprm-recipe-ingredient-group" style="border: 0px; box-sizing: border-box; font-variant-ligatures: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; text-decoration-thickness: initial; vertical-align: baseline; widows: 2;"><div><b><i><u>METHOD</u></i></b></div><div><br /></div><div><p style="background-color: white; border: 0px; box-sizing: border-box; color: #111111; font-family: Bentham, serif; font-size: 16px; font-stretch: normal; line-height: 1.25; margin: 0px; outline: 0px; padding: 0px; text-decoration-thickness: initial; vertical-align: baseline;"></p><ul style="text-align: left;"><li>Preheat oven to 200C.&nbsp;</li><li>On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper.&nbsp;</li><li>Toss well to evenly coat.&nbsp;</li><li>Transfer to the oven and roast for 20 minutes, or until tender.&nbsp;</li><li>Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.</li><li>Meanwhile,&nbsp;make the pesto.&nbsp;</li><li>In a blender or food processor, combine the basil, arugula/spinach, the jalape?o, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil.&nbsp;</li><li>Season with salt.&nbsp;</li><li>Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.</li><li>Bring a large pot of salted water to a boil.&nbsp;</li><li>Add the pasta and cook according to package directions until al dente.&nbsp;</li><li>Just before draining, remove 1/2 cup of the pasta cooking water.&nbsp;</li><li>Drain and add the pasta right back into the hot pot.</li><li>To the pasta, add the pesto and coconut milk, tossing to combine.&nbsp;</li><li>Divide the pasta among bowls, then serve each bowl with a side of cauliflower and enjoy!</li></ul><p></p></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-62952452301431042902021-03-17T05:58:00.000-07:002021-03-17T05:58:49.307-07:00KING PRAWN MASALA CURRY WITH HOMEMADE NAAN<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IZlXSkfbAmA/YFH8L36w-2I/AAAAAAAAZ8I/uTEjVzEJLQgiugxVdf-Fbilvx3kOg4dzQCLcBGAsYHQ/s1136/IMG_8466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-IZlXSkfbAmA/YFH8L36w-2I/AAAAAAAAZ8I/uTEjVzEJLQgiugxVdf-Fbilvx3kOg4dzQCLcBGAsYHQ/w640-h640/IMG_8466.JPG" width="640" /></a></div><a href="https://1.bp.blogspot.com/-9BOGfOOaS18/YFH7vLppcOI/AAAAAAAAZ8E/Cwok9Z0yI3kmFbYtkeUMblEHopgfOFOswCLcBGAsYHQ/s2048/IMG_8465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2047" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-9BOGfOOaS18/YFH7vLppcOI/AAAAAAAAZ8E/Cwok9Z0yI3kmFbYtkeUMblEHopgfOFOswCLcBGAsYHQ/w640-h640/IMG_8465.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZIfDMlfbZWs/YFH7rAOZufI/AAAAAAAAZ78/fAZ-dXGtxPUGYjmDyFCcF5cbNFrbxKdNQCLcBGAsYHQ/s1136/IMG_8469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-ZIfDMlfbZWs/YFH7rAOZufI/AAAAAAAAZ78/fAZ-dXGtxPUGYjmDyFCcF5cbNFrbxKdNQCLcBGAsYHQ/w640-h640/IMG_8469.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I had a severe Indian food trauma until this gorgeous king prawn masala curry with the most incredible fluffy, homemade naan bread repaired my faith in this cuisine!&nbsp;</div><p>Why? Well, let's just say the last time I had Indian food it ended up with a pretty nasty case of food poisoning, projectile vomiting up salmon tikka masala and feeling like utter, utter death, which of course meant that even the thought of any kind of Indian food resulted in a cold shower down my back, let alone me actively seeking out a recipe and making it at home.&nbsp;</p><p>However time and lockdown boredom heels all wounds and traumas and I began to think it was silly for me to disregard all Indian food for life because of ONE nasty experience.&nbsp;</p><p>Also I couldn't help but think that this tomato based masala prawn curry looked all kinds of amazing and not too dissimilar to many Thai curries I absolutely adore which is why it was time to work (or rather eat) my way towards enjoying Indian food once again!&nbsp;</p><p>I was also very intrigued by the idea of making my own naan bread, I am no big rice fan and the fluffy bread served with Indian curries looked right up my street, plus I had managed making a super tricky roti at home, a naan would be a walk in the park!&nbsp;</p><p>And luckily it pretty much was - &nbsp;super easy to make, SO delicious fresh out of the pan and perfect for dipping into the curry. Light and fluffy, all kinds of wow and something I'd definitely make again!&nbsp;</p><p>I think I am ready to explore Indian food more once again - trauma dealt with, in quite the delicious manner!</p><p><span style="font-size: large;">KING PRAWN MASALA CURRY</span></p><p>Serves 2</p><p><u><i><b>INGREDIENTS</b></i></u></p><ul style="text-align: left;"><li>1 tbsp coconut oil</li><li>1 onion, finely diced,</li><li>3 garlic cloves, minced</li><li>1 large thumb of ginger, finely minced</li><li>10 cardamom pods, crushed</li><li>1-2 tsp chilli powder</li><li>1 tsp paprika</li><li>1 tsp garam masala</li><li>1 tsp ground coriander</li><li>1 tsp ground black pepper</li><li>1/2 tsp ground cinnamon</li><li>2 tbsp tomato puree</li><li>1 tin of chopped tomatoes</li><li>100ml water</li><li>salt to taste</li><li>100ml coconut cream</li><li>150-200g raw king prawns</li><li>150g frozen green peas&nbsp;</li></ul><div><br /></div><div><i><u><b>METHOD</b></u></i></div><ul style="text-align: left;"><li>Heat the coconut oil in a saucepan and sauté the onions until they are brown.</li><li>Add in the garlic, ginger and cardamom pods and fry for 2-3 minutes.</li><li>Mix in the spices, allowing them to cook for a few minutes before stirring in the tomato puree, chopped tomatoes, salt and water.</li><li>Bring to the boil then simmer for 15-20 minutes. Be sure to stir the sauce occasionally to prevent any burning at the bottom.</li><li>Pour in the coconut cream, king prawns, peas and sugar. Mix thoroughly and cook for a further 5 minutes until the prawns cook through. Add more salt to taste if necessary.</li></ul><div><br /><div><br /></div><div><span style="font-size: large;">HOMEMADE NAAN BREAD</span></div><div><br /></div><div><b><i><u>INGREDIENTS</u></i></b></div><br />1/4 cup hot water (but not boiling just hot tap water)<br />1 tablespoon sugar<br />3/4 teaspoon active dry yeast<br />3/4 cup warm milk<br />1 cup plain greek yogurt<br />4 cups flour<br />1 1/2 teaspoons baking powder&nbsp;<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />Melted butter, for brushing may use olive oil<br /><br /><div><b><u><i>METHOD</i></u></b></div></div><ul style="text-align: left;"><li>In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved.&nbsp;</li><li>Let it sit for 10 minutes or until the mixture begins to froth and rise.</li><li>When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together.&nbsp;</li><li>As soon as it comes together, stop kneading.&nbsp;</li><li>It should be sticky, but should form a ball and be soft.&nbsp;</li><li>Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.</li><li>When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape.&nbsp;</li><li>Warm a non stick frying pan over medium-high heat (you want a hot pan).&nbsp;</li><li>Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic.&nbsp;</li><li>Place the naan on the hot frying pan, cover with a lid and bake for 1 minute, until you see bubbles starting to form.&nbsp;</li><li>Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.&nbsp;</li><li>Repeat with the rest of the naans and serve.&nbsp;</li></ul><div><br /></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-78872250100052103062021-03-15T09:22:00.004-07:002021-03-15T09:22:46.546-07:00AHI TUNA TACOS + CRAB & PRAWN ENCHILADAS!<p></p><div class="separator" style="clear: both; text-align: left;">Two easy peasy yet impressive recipes for a Mexican seafood feast.&nbsp;</div><p></p><p>Best served with some frozen mango or strawberry margaritas to make you feel a world away from your boring living room on a Friday night!</p><p><span style="font-size: large;">AHI TUNA TACOS WITH SRIRACHA MAYO</span></p><p><a href="https://1.bp.blogspot.com/-jDLL3PCBAGM/YE-As92kVXI/AAAAAAAAZ7U/BWTLsNX12f08-oDApYumZZp20jNi8xFHACLcBGAsYHQ/s1136/IMG_7930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-jDLL3PCBAGM/YE-As92kVXI/AAAAAAAAZ7U/BWTLsNX12f08-oDApYumZZp20jNi8xFHACLcBGAsYHQ/w640-h640/IMG_7930.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-uMNfS7zEwdY/YE-AqDPsAcI/AAAAAAAAZ7E/hG-sUbhiiM44UcFqaAvecf4MR5VzTCpuQCLcBGAsYHQ/s3024/IMG_7680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-uMNfS7zEwdY/YE-AqDPsAcI/AAAAAAAAZ7E/hG-sUbhiiM44UcFqaAvecf4MR5VzTCpuQCLcBGAsYHQ/w640-h640/IMG_7680.jpg" width="640" /></a><a href="https://1.bp.blogspot.com/-g3vzKiyuWVQ/YE-JuQxAxeI/AAAAAAAAZ70/jpoPNg-B_UwOaoH4vJHTktXCqvoSHAOdACLcBGAsYHQ/s1136/IMG_7932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-g3vzKiyuWVQ/YE-JuQxAxeI/AAAAAAAAZ70/jpoPNg-B_UwOaoH4vJHTktXCqvoSHAOdACLcBGAsYHQ/w640-h640/IMG_7932.JPG" width="640" /></a></p><p>Makes 4 small tacos, perfect as a starter for 2</p><p><b><i><u>INGREDIENTS</u></i></b></p><p></p><ul style="text-align: left;"><li>Tuna Steak</li><li>1/2 tbsp taco seasoning (I used Old El Paso's)</li><li>1 tbsp olive oil</li><li>4 flour small flour tortillas (if you can't find small ones do as I did and use a small plate or bowl and cut out a smaller circle)</li><li>1 cup white shredded cabbage</li><li>1/4 cup radishes about 2-3, sliced thin</li><li>1/4 cup fresh coriander</li></ul><br />Sriracha Mayo<p></p><ul style="text-align: left;"><li>1/2 cup mayonnaise</li><li>1/2 teaspoon sriracha or more to taste depending on how spicy you like it</li><li>1/2 teaspoon lime juice</li></ul><div><br /></div><div><b><i><u><br /></u></i></b></div><div><b><i><u>METHOD</u></i></b></div><div><ul style="text-align: left;"><li>Heat oil in a frying pan.&nbsp;</li><li>Meanwhile pat the tuna dry with paper towels.&nbsp;</li><li>Sprinkle the seasoning on all sides of the tuna.</li><li>Once the pan is hot add tuna and sear on all sides until golden brown.&nbsp;</li><li>Remove from the pan and allow the tuna to rest before slicing into thin slices.</li><li>To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.</li><li>Top with pieces of tuna and a sprinkle of coriander on top, if desired.</li><li>Serve immediately with a drizzle of sriracha mayo.</li></ul></div><div><br />Sriracha Mayo<br /><ul style="text-align: left;"><li>Add all the ingredients to a small bowl and whisk to combine.&nbsp;</li><li>Set aside until you are ready to eat your tacos.</li></ul></div><div><p><br /></p><p><span style="font-size: large;">PRAWN &amp; CRAB ENCHILADAS WITH GREEN SALSA CHEESE SAUCE</span></p><p><a href="https://1.bp.blogspot.com/-qgRrys6EIfQ/YE-Ao1shxLI/AAAAAAAAZ7A/xnGzYJtoODs8Ekbq9Hb7q7NK_Ir8EX_TgCLcBGAsYHQ/s3024/IMG_7665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-qgRrys6EIfQ/YE-Ao1shxLI/AAAAAAAAZ7A/xnGzYJtoODs8Ekbq9Hb7q7NK_Ir8EX_TgCLcBGAsYHQ/w640-h640/IMG_7665.jpg" width="640" /></a><a href="https://1.bp.blogspot.com/-Fu31fkiZNYM/YE-AsGiUWwI/AAAAAAAAZ7Q/FNP5DvudObI9EL7enGT3-D5EvuVC1ZI6QCLcBGAsYHQ/s1136/IMG_7929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1136" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Fu31fkiZNYM/YE-AsGiUWwI/AAAAAAAAZ7Q/FNP5DvudObI9EL7enGT3-D5EvuVC1ZI6QCLcBGAsYHQ/w640-h640/IMG_7929.JPG" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4ZcoUUVZbdk/YE-I9MIqmvI/AAAAAAAAZ7s/0tjQT9QaOyo-fcyEDZOZUOc38xegVj2TwCLcBGAsYHQ/s1136/IMG_7928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-4ZcoUUVZbdk/YE-I9MIqmvI/AAAAAAAAZ7s/0tjQT9QaOyo-fcyEDZOZUOc38xegVj2TwCLcBGAsYHQ/w640-h640/IMG_7928.JPG" width="640" /></a></div><p></p><p>Serves 2-3</p><p><b><i><u>INGREDIENTS:</u></i></b></p><ol style="text-align: left;"><li>Can of black beans, rinsed</li><li>2 tins white crab meat (<a href="https://www.waitrose.com/ecom/products/kingfisher-shredded-crab-meat/763943-150173-150174" target="_blank">I got mine from Waitrose</a>)</li><li>200g cooked king prawns</li><li>1/2 cup green salsa <a href="https://www.waitrose.com/ecom/products/gran-luchito-tomatillo-salsa/825048-600914-600915" target="_blank">(get a green salsa like this one from Waitrose, it makes a HUGE difference to your standard red tomato one and is made with Tomatillo green tomatoes)</a></li><li>1 cup grated cheddar cheese</li><li>1/2 cup sour cream</li><li>2 tbsp butter</li><li>2 tbsp flour</li><li>1/2 tsp chilli powder&nbsp;</li><li>1/4 tsp cumin</li><li>pinch salt</li><li>1 cup vegetable broth</li><li>1/4 cup single cream</li><li>4 tortillas</li></ol><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Preheat oven to 220C.</li><li>In a medium bowl, stir together beans, crab, shrimp, ? c. salsa, ? c. cheese, and sour cream.&nbsp;</li><li>Spoon about ? c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in oven proof baking dish.&nbsp;</li><li>Enchiladas should fit tightly together in the pan.</li><li>Melt butter in a saucepan over medium heat.&nbsp;</li><li>Whisk in flour until combined.&nbsp;</li><li>Slowly add vegetable broth about ? c. at a time, whisking constantly to keep mixture smooth.&nbsp;</li><li>When all broth is added, bring to a simmer.</li><li>Stir in chilli powder, cumin, salt, ? c. cheese, ? c. salsa, and cream.</li><li>When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.</li><li>Cover dish with foil, and bake for 30 minutes.&nbsp;</li><li>Remove foil, and sprinkle remaining ? c. cheese over the top.&nbsp;</li><li>Bake an additional 5-10 minutes until cheese is melted and bubbly.&nbsp;</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-48611826214920101742021-03-10T08:32:00.001-08:002021-03-10T08:32:04.549-08:00GLUTEN, DAIRY & EGG FREE CHOCOLATE CHIP COOKIES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NqyqaqDWujQ/YEj0D-QkcyI/AAAAAAAAZ6c/6fG2PicBYeA7ZLI3b7RRPLjUUXcPu4yZwCLcBGAsYHQ/s1136/IMG_6749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-NqyqaqDWujQ/YEj0D-QkcyI/AAAAAAAAZ6c/6fG2PicBYeA7ZLI3b7RRPLjUUXcPu4yZwCLcBGAsYHQ/w640-h640/IMG_6749.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-qLJf3JVqAzM/YEj0Gj6AU2I/AAAAAAAAZ6o/Yjpi6k1AfAgiVBo1y6CA9Px1v1zTSNDmACLcBGAsYHQ/s1136/IMG_6750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-qLJf3JVqAzM/YEj0Gj6AU2I/AAAAAAAAZ6o/Yjpi6k1AfAgiVBo1y6CA9Px1v1zTSNDmACLcBGAsYHQ/w640-h640/IMG_6750.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-11-KBK9LWjY/YEj0E0eZI7I/AAAAAAAAZ6k/Ah0WqRZmVyUIDmf-seyeoBlDKDHW56FegCLcBGAsYHQ/s1136/IMG_6745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-11-KBK9LWjY/YEj0E0eZI7I/AAAAAAAAZ6k/Ah0WqRZmVyUIDmf-seyeoBlDKDHW56FegCLcBGAsYHQ/w640-h640/IMG_6745.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9LUVmvKd_GQ/YEj0XbT8ePI/AAAAAAAAZ64/tIgc8DUJ6IsHgjPbLt1rLbvWXbZyqonxgCLcBGAsYHQ/s1136/IMG_6746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-9LUVmvKd_GQ/YEj0XbT8ePI/AAAAAAAAZ64/tIgc8DUJ6IsHgjPbLt1rLbvWXbZyqonxgCLcBGAsYHQ/w640-h640/IMG_6746.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I would have NEVER thought a decent chocolate chip cookie was possible without gluten, dairy AND eggs but I like a challenge and when I was baking for a friend of mine that deserved a treat and who can no longer eat dairy or gluten I knew it was time to prove myself wrong!<p></p><p>After a lot of research uI stumbled across a recipe that didn't rely on super expensive or niche ingredients and looked like it wouldn't taste like an utter fail so thought why not give it a go even if they end up tasting slightly odd!&nbsp;</p><p>This is why I was the more surprised when these cookies turned out a total dream!! In fact they were some of the best home made cookies I have ever made, with great texture and taste and in no way revealing the fact they were lacking the ingredients that usually make a cookie so good!&nbsp;</p><p>Fresh out of the oven, properly set, or even straight out of the bowl in the form of cookie dough, these cookies were a total game changer especially for people that miss a good chocolate chip cookie but do have special dietary requirements or allergies and even those that don't will ADORE these cookies!&nbsp;</p><p>Trust me on this one.</p><p><i><u><b>INGREDIENTS&nbsp;</b></u></i></p><ul style="text-align: left;"><li>2/3 cup vegan buttery spread&nbsp;</li><li>3/4 cup light brown sugar</li><li>1/2 cup caster sugar</li><li>1 1/2 Tablespoons maple syrup</li><li>1/4 cup mashed banana&nbsp;</li><li>1 1/2 teaspoons vanilla extract</li><li>2 1/8 cups gluten free flour <a href="https://www.waitrose.com/ecom/products/freee-by-doves-farm-free-from-gluten-plain-white-flour/064481-32732-32733" target="_blank">(I used Doves Farm Free From Gluten Flour)</a></li><li>3/4 teaspoon sea salt</li><li>1 teaspoon baking soda</li><li>1/2 teaspoon baking powder</li><li>1 1/2 cups dairy free chocolate, cut into chunks ( I<a href="https://www.sainsburys.co.uk/gol-ui/Product/dr-oetker-fine-cooks-dark-cooking-chocolate-150g" target="_blank"> used Dr Oetkers's baking chocolate which is vegan friendly</a> and a couple of bars Sainsbury's own brand vegan white chocolate)</li></ul><br /><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Preheat the oven to 200C.&nbsp;</li><li>Line a cookie sheet with parchment paper or foil.</li><li>Cream the buttery spread and sugars in a large bowl.&nbsp;</li><li>Add the mashed banana, maple syrup, and vanilla extract and mix on medium speed until combined.</li><li>Add the flour, baking soda, baking powder, and salt.&nbsp;</li><li>Mix until combined.</li><li>Stir in the dairy free chocolate chunks.</li><li>Drop rounded tablespoons of the dough on the cookie sheet.&nbsp;</li><li>Bake at 200C degrees for 10 minutes.&nbsp;</li><li>They will look a little bit underdone, but will cook a little bit more as they cool on the cookie sheet.</li><li>Repeat with the rest of the dough and enjoy!</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-75756019395920879872021-03-09T09:55:00.006-08:002021-03-09T09:55:25.314-08:00THE BEST MEAT FREE MEATBALL SPAGHETTI WITH TOMATO SAUCE!<p><a href="https://1.bp.blogspot.com/-W9d-kSzBFUc/YEe1eDUTAcI/AAAAAAAAZ6E/E4KjKCRAAEskvTi-u1kn60Fnz8Wq8YvrgCLcBGAsYHQ/s1136/IMG_6427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-W9d-kSzBFUc/YEe1eDUTAcI/AAAAAAAAZ6E/E4KjKCRAAEskvTi-u1kn60Fnz8Wq8YvrgCLcBGAsYHQ/w640-h640/IMG_6427.JPG" width="640" /></a><br /><a href="https://1.bp.blogspot.com/-KbKkpW7LFeI/YEe1aSXPGYI/AAAAAAAAZ50/ShegDpQHYCwCpHAIfCwNZGq1pIRYvodGQCLcBGAsYHQ/s1136/IMG_6424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-KbKkpW7LFeI/YEe1aSXPGYI/AAAAAAAAZ50/ShegDpQHYCwCpHAIfCwNZGq1pIRYvodGQCLcBGAsYHQ/w640-h640/IMG_6424.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-SLQnG-NwtGw/YEe1aTs3EkI/AAAAAAAAZ54/g43vp7Ius7M8LhFGKTBzXMmw6XIkuRRIwCLcBGAsYHQ/s1136/IMG_6423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-SLQnG-NwtGw/YEe1aTs3EkI/AAAAAAAAZ54/g43vp7Ius7M8LhFGKTBzXMmw6XIkuRRIwCLcBGAsYHQ/w640-h640/IMG_6423.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-1ftrylnm8N4/YEe1bkabt3I/AAAAAAAAZ58/gflwdG8SUKct4MWPcgnz47G7gWvO_z0ZQCLcBGAsYHQ/s1136/IMG_6425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-1ftrylnm8N4/YEe1bkabt3I/AAAAAAAAZ58/gflwdG8SUKct4MWPcgnz47G7gWvO_z0ZQCLcBGAsYHQ/w640-h640/IMG_6425.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-S8jIZ3Qtt4s/YEe1Ysdof8I/AAAAAAAAZ5w/c6jainGhvHg7tA3_OCtkOTx2ISR4KqXugCLcBGAsYHQ/s1136/IMG_6422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-S8jIZ3Qtt4s/YEe1Ysdof8I/AAAAAAAAZ5w/c6jainGhvHg7tA3_OCtkOTx2ISR4KqXugCLcBGAsYHQ/w640-h640/IMG_6422.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-rEcWViohc5s/YEe1dpXHMbI/AAAAAAAAZ6A/ufG21claMdQ88f57QoPXZzBMtZMi98VogCLcBGAsYHQ/s1136/IMG_6426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-rEcWViohc5s/YEe1dpXHMbI/AAAAAAAAZ6A/ufG21claMdQ88f57QoPXZzBMtZMi98VogCLcBGAsYHQ/w640-h640/IMG_6426.JPG" width="640" /></a></p><p>I think the last time I ate red meat I was around 12 years old and I have really not missed it much ever since.&nbsp;</p><p>I really can't get my head around the idea of eating another beings flesh and the texture of things like steak and bacon makes me feel squeezy just thinking about it.</p><p>Which means I am one of those non-meat eaters (though I am big seafood lover and with that long term pescatarian who would struggle to be a full veggie ) that really has not craved or missed meat products.</p><p>&nbsp;Indeed I have always been a little dubious about "fake" meat products like quorn or foturkey. I mean, of course I can see the appeal, especially for vegetarians that have chosen to give up meat out of mainly ethical reasons and miss having a bacon sarnie, but I always wonder why emulate something that is a bit wrong to start with when you can do so many amazing and tasty things with veg and pulses and grains.&nbsp;</p><p>I for one cook about 85% of the time vegetarian, without substitute products, and was more than intrigued to see what kind of meat free balls I could create in a veggie adaptation of those iconic Italian meat ball spaghetti with tomato sauce and after a bit of research I stumbled across a rather outstanding little recipe that makes for some delicious and surprisingly "meaty" balls!&nbsp;</p><p>The secret to their deliciousness? A super fragrant mix of blended black beans and oats which are then mixed with miso paste, sautéed onions, breadcrumbs and, the real start of the show here, finely chopped dried porcini mushroom, hydrated back to full goodness.&nbsp;</p><p>It may sound like a little bit of an odd mix of flavours but once they are formed into balls, fried in the pan to gain a crispy shell and then tossed with a super fresh homemade tomato sauce and spaghetti, they taste pretty damn amazing!&nbsp;</p><p>Like the sort of amazing that would even impress a committed meat eater and made me all kinds of happy, converting a former childhood favourite dish of mine into something that works in my meatless diet! Plus if you leave the parmesan out as final topping the dish is also fully vegan!&nbsp;</p><p>This is one to add to the recipe repertoire, easy to make and a real joy to eat!&nbsp;</p><p>SERVES 2-3</p><p><b><i><u>INGREDIENTS</u></i></b></p><div><ul style="text-align: left;"><li>30g dried porcini mushrooms (I got mine at Waitrose)</li><li>3 tbsp olive oil</li><li>1 white onion, finely chopped</li><li>2 garlic cloves, finely chopped</li><li>1 tsp paprika</li><li>1 x 400g can black beans , drained and rinsed</li><li>50g rolled oats</li><li>2 tbsp brown miso</li><li>50g fresh breadcrumbs</li><li>500g spaghetti</li></ul><br /><i><u><b>METHOD</b></u></i></div><ul style="text-align: left;"><li>Tip the dried porcini into a bowl and cover with boiling water.&nbsp;</li><li>Leave to soak for 20 mins.&nbsp;</li><li>Meanwhile heat 1 tbsp of olive oil a frying pan.&nbsp;</li><li>Add the onion and fry over a low heat for 10 mins or until softened and translucent.&nbsp;</li><li>Add the garlic and paprika and cook for 1 min.</li><li>Tip the black beans and oats into a food processor&nbsp;and blitz until you have a chunky, textured mixture.&nbsp;</li><li>Tip the beans into a mixing bowl and using your hands mix through the miso, breadcrumbs and cooked onion mix.&nbsp;</li><li>Strain and finely chop the porcini mushrooms and add those.</li><li>Season and roll into balls and chill in the fridge while you make the sauce.</li></ul><div><ul style="text-align: left;"><li>Heat 2 tbsp oil in a saucepan</li><li>Add the onion and fry over a low heat for 10 mins or until softened and translucent.&nbsp;</li><li>Add the garlic and chilli and cook for 1 min.&nbsp;</li><li>Stir through the tomatoes and sugar and season to taste.&nbsp;</li><li>Simmer uncovered for 20 mins.&nbsp;</li></ul><ul style="text-align: left;"><li>Heat the remaining 2 tbsp oil for the meatballs in a large frying pan&nbsp;over a medium heat.&nbsp;</li><li>Add the balls and fry until evenly brown.&nbsp;</li><li>Add the cooked meatballs and spaghetti to the pan of sauce and toss everything to coat, then scatter with the basil.&nbsp;</li></ul></div><div><br /></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-53628438215038813742021-03-03T08:49:00.006-08:002021-03-03T08:49:52.466-08:00MUSHROOM, LENTIL & POMEGRANATE FILO PIE <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Oy2CmRueAow/YD-8U_PyCII/AAAAAAAAZ5I/8fZ78l2Ty_Qujr37EeeQdigFWlv6K8PfQCLcBGAsYHQ/s3024/IMG_4329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-Oy2CmRueAow/YD-8U_PyCII/AAAAAAAAZ5I/8fZ78l2Ty_Qujr37EeeQdigFWlv6K8PfQCLcBGAsYHQ/w640-h640/IMG_4329.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nmomzdyRqiY/YD-8Mwe833I/AAAAAAAAZ5A/nXBglRT34NE7j2AVLdhLJFg-adnXfrdPwCLcBGAsYHQ/s1136/IMG_5460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-nmomzdyRqiY/YD-8Mwe833I/AAAAAAAAZ5A/nXBglRT34NE7j2AVLdhLJFg-adnXfrdPwCLcBGAsYHQ/w640-h640/IMG_5460.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-Rz-9J0aFKfM/YD-8G3Ppn1I/AAAAAAAAZ48/ctRcLLoeQUAcu4Wb0CPRA6zgTAd9IQ0MACLcBGAsYHQ/s1136/IMG_5459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Rz-9J0aFKfM/YD-8G3Ppn1I/AAAAAAAAZ48/ctRcLLoeQUAcu4Wb0CPRA6zgTAd9IQ0MACLcBGAsYHQ/w640-h640/IMG_5459.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Mvwe67dcGy4/YD-8VGMQDrI/AAAAAAAAZ5M/yh4Kobqz-J0Ge-hbYZ24FosrXBA-3CXXgCLcBGAsYHQ/s3022/IMG_4334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3019" data-original-width="3022" height="640" src="https://1.bp.blogspot.com/-Mvwe67dcGy4/YD-8VGMQDrI/AAAAAAAAZ5M/yh4Kobqz-J0Ge-hbYZ24FosrXBA-3CXXgCLcBGAsYHQ/w640-h640/IMG_4334.jpg" width="640" /></a></div><div><br /></div>Who knew pomegranates and mushrooms go SO well together? Well this super easy to rustle up pie proves just that and combines lots of slow roast mushrooms with pomegranate molasses (a favourite ingredient of mine lately), fresh pomegranate seeds and lentils, all topped with crispy filo pastry sheets.<div><br /></div><div>A mushroom lovers dream dinner, meat eater or not, and full of flavour without the heaviness you can get from creamy pies!&nbsp;</div><div><br /></div><div>I served mine with a fresh salad and a big dollop of creme fraiche on the side!&nbsp;</div><div><br /></div><div>A veggie main that wows with punchy flavours.</div><div><br /></div><div>Serves 2-3</div><div><br /></div><div><b><i><u>INGREDIENTS</u></i></b></div><ul style="text-align: left;"><li>500g chestnut mushrooms, halved if small, quartered if large</li><li>4 portobello mushrooms, cut into 4 pieces</li><li>3 large banana shallots, peeled and fairly finely chopped</li><li>45ml (3 tbsp) olive oil</li><li>4 cloves garlic, peeled and crushed</li><li>1 tsp flaky sea salt, plus extra to scatter over the pastry</li><li>100ml pomegranate molasses</li><li>5 tbsp pomegranate seeds</li><li>250g cooked vacuum-packed puy lentils</li><li>7 sheets filo pastry (suitable for vegans)</li><li>2 tbsp olive oil</li><li>To serve creme fraiche&nbsp;</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Heat the oven to 150C.&nbsp;</li><li>Tip the mushrooms, shallots, oil, garlic and sea salt into a large, lidded casserole dish or roasting tin, and gently stir to mix (you may need to use your hands.)&nbsp;</li><li>Cover with the lid (or tightly with foil) and put in the oven to cook for one hour.</li><li>Take the dish out of the oven, remove the lid or foil, and increase the heat to 200C.</li><li>Stir the pomegranate molasses, the pomegranate seeds and the lentils through the mushrooms.</li><li>Lay one of the seven sheets of filo over the mushrooms, then scrunch up the remaining six pieces and arrange them evenly over the top.&nbsp;</li><li>Use a pastry brush to brush the oil all over the filo peaks and troughs, scatter generously with sea salt flakes, then return to the oven for 25-30 minutes, until the pastry is golden brown and crisp.&nbsp;</li><li>Serve hot.&nbsp;</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-30733008846333965212021-03-01T09:06:00.014-08:002021-03-01T09:06:57.195-08:00SMOKED MOZZARELLA ARANCINI <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NEutAe6NwVE/YD0eSrPblNI/AAAAAAAAZ4I/d4IbKS7nIEkdVajWywhJ1_kTCWgQncqzQCLcBGAsYHQ/s3024/IMG_4430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-NEutAe6NwVE/YD0eSrPblNI/AAAAAAAAZ4I/d4IbKS7nIEkdVajWywhJ1_kTCWgQncqzQCLcBGAsYHQ/w640-h640/IMG_4430.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I3CszwUMKH8/YD0eVy-xGCI/AAAAAAAAZ4U/LcHboyUb0j87xq42g7l96oC8vYTFBFQVACLcBGAsYHQ/s1136/IMG_4539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-I3CszwUMKH8/YD0eVy-xGCI/AAAAAAAAZ4U/LcHboyUb0j87xq42g7l96oC8vYTFBFQVACLcBGAsYHQ/w640-h640/IMG_4539.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-NiWzyBLhOUE/YD0eVc5joqI/AAAAAAAAZ4Q/LdTPED87SxsthVF1avMyIUM-YAY0QxitwCLcBGAsYHQ/s1136/IMG_4538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-NiWzyBLhOUE/YD0eVc5joqI/AAAAAAAAZ4Q/LdTPED87SxsthVF1avMyIUM-YAY0QxitwCLcBGAsYHQ/w640-h640/IMG_4538.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-FzKvaQ8EwyY/YD0eTyqKpLI/AAAAAAAAZ4M/e6p7NDUsoyY2xFSUQsULlIHJTe3Rpdi6QCLcBGAsYHQ/s1136/IMG_4537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-FzKvaQ8EwyY/YD0eTyqKpLI/AAAAAAAAZ4M/e6p7NDUsoyY2xFSUQsULlIHJTe3Rpdi6QCLcBGAsYHQ/w640-h640/IMG_4537.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-_t5VU1ipX00/YD0eRDxLXWI/AAAAAAAAZ4E/ntlSCuQtvioJ2Qkn69kJcxg-L99lY7CCQCLcBGAsYHQ/s1136/IMG_4536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-_t5VU1ipX00/YD0eRDxLXWI/AAAAAAAAZ4E/ntlSCuQtvioJ2Qkn69kJcxg-L99lY7CCQCLcBGAsYHQ/w640-h640/IMG_4536.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-KyOPA-d1arI/YD0eMhb140I/AAAAAAAAZ38/LwsT42KPCpwRRvBC0QzkN38SurleOWfxgCLcBGAsYHQ/s1136/IMG_4535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-KyOPA-d1arI/YD0eMhb140I/AAAAAAAAZ38/LwsT42KPCpwRRvBC0QzkN38SurleOWfxgCLcBGAsYHQ/w640-h640/IMG_4535.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-dfsYAa-M5FM/YD0eQDLearI/AAAAAAAAZ4A/k3tSsZGE34UvX3eoDOjlkmNKsct0Vaj4wCLcBGAsYHQ/s3024/IMG_4434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-dfsYAa-M5FM/YD0eQDLearI/AAAAAAAAZ4A/k3tSsZGE34UvX3eoDOjlkmNKsct0Vaj4wCLcBGAsYHQ/w640-h640/IMG_4434.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>O.M.G. These deep fried risotto rice balls, filled with smoked mozzarella or as the Italians would call it Scamorza, are absolutely amazing, indulgently gooey and probably one of the best things I have made in my lockdown cooking career.<p></p><p>I will say, they do take a while to make, more of a weekend cooking project rather than something to tackle after another day in the WFH office, and there are quite a few prep steps involved if you dont happen to have a lot of leftover risotto knocking around (and I mean who has? If I make risotto I usually finish it LOL) but IT IS SO WORTH THE EFFORT!&nbsp;</p><p>Plus I found the whole process rather fun as well - making the risotto, shaping the balls, getting the crispy coating on and finally frying them until golden brown, with oozing melted cheese inside.</p><p>Normal mozzarella will work fine as well but the smokiness of the Scarmoza adds a very special finishing touch.&nbsp;</p><p>Serve them as starter own their own or with a spicy tomato sauce which can totally be store bought, I went for one here, especially when you've already cooked your ass off with these wonderful Arancini balls!</p><p>I have been dreaming of these ever since I had my first bite and for sure will make them again even when lockdown comes to an end!</p><p>MAKES ABOUT 10</p><p><b><i><u>INGREDIENTS</u></i></b></p><p></p><ul style="text-align: left;"><li>3?&nbsp;cups vegetable broth</li><li>4 tbsp. unsalted butter, divided</li><li>1medium onion, finely chopped</li><li>2&nbsp;garlic cloves, thinly sliced</li><li>1cup carnaroli or arborio rice</li><li>1?&nbsp;tsp. kosher salt, plus more</li><li>?&nbsp;cup dry white wine</li><li>1 cup finely grated Parmesan</li><li>? cup double cream</li><li>2 tsp. finely grated lemon zest</li><li>1 tbsp. fresh lemon juice</li><li>1 tsp. freshly ground black pepper, plus more</li><li>150g Scamorza (or normal mozzarella), cut into small squares</li><li>1 cups panko (Japanese breadcrumbs, I get mine at Waitrose)</li><li>? cup all-purpose flour</li><li>3 large eggs</li><li>Vegetable oil for frying (about 750ml)</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.</li><li>Heat 2 Tbsp. butter in a medium saucepan over medium.&nbsp;</li><li>Add onion and cook, stirring often, until softened but not browned, 4–5 minutes.&nbsp;</li><li>Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.</li><li>Stir in rice; season with 1? tsp. salt.&nbsp;</li><li>Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes.&nbsp;</li><li>Add wine and cook, stirring often, until pan is almost dry, about 2 minutes.&nbsp;</li><li>Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes.&nbsp;</li><li>Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes.&nbsp;</li><li>Add remaining 1? cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer.&nbsp;</li><li>Remove from heat.&nbsp;</li><li>Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter.&nbsp;</li><li>Season risotto with salt.</li><li>Spread risotto in an even layer on a baking paper lined baking tray.&nbsp;</li><li>Chill at least 1 hour or up to 4 (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).</li><li>Line another baking tray with paper.&nbsp;</li><li>Scoop about ? cup risotto into your hands and form into a patty about 2?" in diameter (it doesn’t need to be perfect!).&nbsp;</li><li>Place Scamorza piece in the centre of patty.&nbsp;</li><li>Carefully pinch and shape risotto so it completely encases the cheese, then roll into a ball.&nbsp;</li><li>Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later).&nbsp;</li><li>Place on prepared baking sheet.&nbsp;</li><li>Repeat with remaining risotto and mozzarella.&nbsp;</li><li>Freeze balls 10 minutes(DO NOT SKIP THIS STEP).</li><li>Meanwhile, pulse panko in a food processor or place in a ziptop plastic bag and crush with a rolling pin until finer crumbs form.&nbsp;</li><li>Transfer to a shallow bowl.&nbsp;</li><li>Place flour in another shallow bowl.&nbsp;</li><li>Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper.&nbsp;</li><li>Working one at a time, dredge balls in flour, shaking off excess.&nbsp;</li><li>Transfer to bowl with egg and turn to coat, letting excess drip back into bowl.&nbsp;</li><li>Coat with panko, pressing gently to adhere.&nbsp;</li><li>Transfer to another lined baking tray.&nbsp;</li><li>Chill balls while you heat oil.</li><li>Pour oil into a medium saucepan.&nbsp;</li><li>Heat for a few minutes, then drop a few panko crumbs into the hot fat to see if it is hot enough, you will know when it is as they will start to fizz up when dropped in.&nbsp;</li><li>Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes.&nbsp;</li><li>Transfer to paper towels to drain; season with salt.&nbsp;</li><li>Repeat with remaining rice balls.&nbsp;</li><li>Serve warm with a tomato sauce alongside for dipping!</li></ul><div><br /></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-80294718017230026652021-02-25T04:35:00.000-08:002021-02-25T04:35:07.993-08:00CREMLOR - WHERE THE CROISSANTS MEETS THE SEMLOR BUN!<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4jTcRI_En5A/YDeY53cHn2I/AAAAAAAAZ3c/4-dvUqMsDWIy2n3LrcpaQNM11ozp3HOSgCLcBGAsYHQ/s1136/IMG_3575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-4jTcRI_En5A/YDeY53cHn2I/AAAAAAAAZ3c/4-dvUqMsDWIy2n3LrcpaQNM11ozp3HOSgCLcBGAsYHQ/w640-h640/IMG_3575.JPG" width="640" /></a></div><a href="https://1.bp.blogspot.com/-Uj5xTAn93i4/YDeY7bsJl3I/AAAAAAAAZ3k/rofgMWjdCNoIZCqR6FBykQa__cSOpPI6wCLcBGAsYHQ/s1136/IMG_3580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Uj5xTAn93i4/YDeY7bsJl3I/AAAAAAAAZ3k/rofgMWjdCNoIZCqR6FBykQa__cSOpPI6wCLcBGAsYHQ/w640-h640/IMG_3580.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-oo8zY4vQchY/YDeY6CqumCI/AAAAAAAAZ3g/A2d3uh93v_IY5aLUeUWQg42JqkhsWjjEACLcBGAsYHQ/s1136/IMG_3579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-oo8zY4vQchY/YDeY6CqumCI/AAAAAAAAZ3g/A2d3uh93v_IY5aLUeUWQg42JqkhsWjjEACLcBGAsYHQ/w640-h640/IMG_3579.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WFT9MX_Ck-o/YDeY4_xgxZI/AAAAAAAAZ3Y/THhZRgUeSkEJeyQLN9-i37Rja6PsJmaCgCLcBGAsYHQ/s1136/IMG_3578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-WFT9MX_Ck-o/YDeY4_xgxZI/AAAAAAAAZ3Y/THhZRgUeSkEJeyQLN9-i37Rja6PsJmaCgCLcBGAsYHQ/w640-h640/IMG_3578.JPG" width="640" /></a></div><br />As everyone knows by now I am a big fan of anything Sweden related and particular fond of their baked goods as well.&nbsp;<div><br /></div><div>My favourite cake of all time has to be<a href="http://www.beds4birders.com/2019/09/my-diy-swedish-princess-cake-no-baking.html" target="_blank"> princess cake</a> (which I will dully request for every single of my birthdays going forward), I am a cinnamon and cardamon bun connoisseur and I even adore the <a href="http://www.beds4birders.com/2020/11/homemade-swedish-punsch-bars-dammsugare.html" target="_blank">very old fashioned dammsugare, a cake bar more favoured by old Swedish ladies than Stockholm's hipsters</a>.&nbsp;<div><br /></div><div>It was no surprise then that I totally fell for the seasonal semlor bun <a href="http://www.beds4birders.com/2020/02/the-perfect-birthday-weekend-in.html" target="_blank">when I went on a wonderful birthday trip pre-Corona to Stockholm last year. <br /></a><br />Semlor buns, or Lent buns, are traditionally eaten in the lead-up to and during Lent, from the beginning of January up to Shrove Tuesday "to fatten one up" before Lent.&nbsp;</div><div><br /></div><div>Essentially they are cream buns, flavoured with cardamon, which have a marzipan type filling, and come topped with fresh whipped cream and icing sugar.&nbsp;</div><div><br /></div><div>They are rather heavenly and I managed to grab a few from my favourite Swedish bakeries in London, <a href="https://www.instagram.com/bageriet_london/" target="_blank">Bageriet</a> and <a href="https://www.instagram.com/scandikitchen/" target="_blank">Scandinavian Kitchen</a>, while they were "in season" but I did always find them rather doughy and heavy, I guess that's where the fattening up comes in, which is why I was so intrigued by a new foodie trend sweeping across Stockholm's cool bakeries: the cremla! <br /><br />Yes, you heard it right! Following on from the now legendary cronut, a croissant + donut hybrid, the cremlar combines the much lighter and flakier texture of a croissant with the wonderful and unique fillings of a semlor bun! Even better no baking is involved and it tastes in my opinion superior to the the classic semlor!<br /><br />Make sure you get a top notch fresh croissant as cremlar foundation, don't go for that gross packaged up supermarket stuff, and then it is a matter of a bit of cream whipping, almond mixture making and assembly before you've got yourself a rather stunning and incredibly yummy cremlor that you'd definitely queue for at a Hipster Scandi bakery for!<br /><br />I bought the almond paste used in the recipe <a href="https://www.scandikitchen.co.uk/product/odense-mandelmassa-50-sotmandel-200g/" target="_blank">ready made from Scandinavian Kitchen</a> but you can find <a href="https://foodandjourneys.net/how-to-make-almond-paste/" target="_blank">pretty straight forward recipes like this one</a> to make your own if you dont have a specialised shop near you.<br /><br />This was a serious game changer and equally good as indulgent weekend breakfast as it was as dessert. <br /><br />Mark my words, the cremlar will make global waves soon so get on it (and eating it) before everyone else, you won't regret it!<br /><br />MAKES 10<br /><br /><u><i><b>INGREDIENTS</b></i></u><br /><ul style="text-align: left;"><li>5 large croissants (if you live in London get them from the <a href="https://www.instagram.com/thedustyknuckle/" target="_blank">Dusty Knuckle Bakery</a>, seriously best croissants in town)</li></ul><br /><i>ALMOND FILLING</i><br /><ul style="text-align: left;"><li>150 g almond paste (bought or made from scratch)</li><li>50 g almonds, finely chopped</li><li>2 tbsp milk</li><li>2 tsp cardamom pods, crushed</li></ul><br /><i>CREAM</i><br /><ul style="text-align: left;"><li>200 ml double cream</li><li>1 tbsp powdered sugar</li><li>2 tbsp toasted almond flakes</li></ul><br /><i>FOR SERVING</i><br /><ul style="text-align: left;"><li>Powdered sugar</li></ul></div><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Cut the croissants across the middle.</li><li>Cut the ends of the croissants and reserve for later.&nbsp;</li><li>Scoop out a little bit of the croissant middle to create space for your fillings</li><li>Spoon in some of the almond filling, pipe or spoon whipped cream on top.</li><li>Place the end bit of the croissant on top of the cream.&nbsp;</li><li>Finish with a dusting of powdered sugar and repeat with the rest of your croissants!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-709392695816248772021-02-24T04:29:00.000-08:002021-02-24T04:29:09.362-08:00PERSIAN INSPIRED GREENS, BEANS & NOODLE SOUP<a href="https://1.bp.blogspot.com/-gtbbqw6w2s0/YDZCmVWWT0I/AAAAAAAAZ20/wxCsE_A-CCU_c1QJlSH4lEitdOw_BOvmQCLcBGAsYHQ/s2048/IMG_3372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2047" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-gtbbqw6w2s0/YDZCmVWWT0I/AAAAAAAAZ20/wxCsE_A-CCU_c1QJlSH4lEitdOw_BOvmQCLcBGAsYHQ/w640-h640/IMG_3372.JPG" width="640" /></a><br /><a href="https://1.bp.blogspot.com/-EM3E5OwCrCI/YDZCjQPdTEI/AAAAAAAAZ2s/g6HtJGIhMbIZ0QqJMqsMcHDyaso6AcVygCLcBGAsYHQ/s1136/IMG_3374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-EM3E5OwCrCI/YDZCjQPdTEI/AAAAAAAAZ2s/g6HtJGIhMbIZ0QqJMqsMcHDyaso6AcVygCLcBGAsYHQ/w640-h640/IMG_3374.JPG" width="640" /></a><br /><a href="https://1.bp.blogspot.com/-3s7r7rX2FoI/YDZCo3oDhcI/AAAAAAAAZ28/0-GirsK8cOcSt881nceS8l5vcTMCrjD7QCLcBGAsYHQ/s1136/IMG_3377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-3s7r7rX2FoI/YDZCo3oDhcI/AAAAAAAAZ28/0-GirsK8cOcSt881nceS8l5vcTMCrjD7QCLcBGAsYHQ/w640-h640/IMG_3377.JPG" width="640" /></a><br /><div><a href="https://1.bp.blogspot.com/-3ocwQ56-EnI/YDZCnkXoJsI/AAAAAAAAZ24/2kGa29hyIe41kRdlj8sURAmfl321hHZAACLcBGAsYHQ/s1136/IMG_3376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-3ocwQ56-EnI/YDZCnkXoJsI/AAAAAAAAZ24/2kGa29hyIe41kRdlj8sURAmfl321hHZAACLcBGAsYHQ/w640-h640/IMG_3376.JPG" width="640" /></a></div><div><a href="https://1.bp.blogspot.com/-4-Y9rTMHz-0/YDZCkpCCLlI/AAAAAAAAZ2w/2vQi4LzmFNgJ1phxdGdU_52qF0CcKDjrQCLcBGAsYHQ/s1136/IMG_3375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-4-Y9rTMHz-0/YDZCkpCCLlI/AAAAAAAAZ2w/2vQi4LzmFNgJ1phxdGdU_52qF0CcKDjrQCLcBGAsYHQ/w640-h640/IMG_3375.JPG" width="640" /></a></div><div><br /></div><div>Hear me out on this one! Agreed, a Persian inspired noodle soup may not have been the first thing to spring to ones mind when it comes to cooking yet another elaborate weekend dinner, killing time till all this crap is over (I am having somewhat of a lockdown wobble right now so excuse my slight pessimism), but this super fragrant, herby and totally taste tantalising soup was incredible and quite unlike anything I had ever rustled up in the kitchen before.<br /><br />What makes the soup so memorable? Well the soup base is the most amazing mix of fresh herbs (dill, parsley, coriander, mint and chives to be precise), turmeric, spinach, garlic and slowly sautéed unions, cooked down with water with a mix of chickpeas, lentils and cannellini beans until you achieve a thick, chilli like, stew consistency. <br /><br />Then broken up linguine get added to the soup, cooked straight in the wonderful marriage of all the above ingredients, before a splash of sour cream get stirred in for a final hit of zingy-ness. <br /><br />Slowly caramelised and slightly crisped up onions get served on top of the final noodle soup or stew with noodles, whichever way you prefer to put it, for an extra bit of texture and the final dish is quite the flavour bomb. <br /><br />I won't pretend my version is super authentic, the original version uses Kashk, a form of drained yogurt or whey, and you are meant to use dried chickpeas which was a bit too much effort for me, but wow this fabulous final dish introduced me to flavour combos totally unfamiliar to me and was just real sunshine, yet comforting food that makes you feel good whilst eating it.<br /><br />Yes, prep takes a bit of time but if you love a bit of chopping like I do you will be total convert to this dish even if it's not love at first recipe sight!<br /><br />Serves 2-3<br /><br /><i><u><b>INGREDIENTS</b></u></i><br /><ul style="text-align: left;"><li>? cup tinned chickpeas&nbsp;</li><li>? cup tinned cannellini&nbsp;</li><li>Fine sea salt and freshly ground black pepper&nbsp;</li><li>250g spinach&nbsp;</li><li>3 large bunches coriander</li><li>3 large bunches parsley&nbsp;</li><li>2 large bunches dill&nbsp;</li><li>1 large bunch chives&nbsp;</li><li>About 20 large fresh mint leaves&nbsp;</li><li>6 tablespoons plus 1/3 cup extra-virgin olive oil&nbsp;</li><li>2 large yellow onions, 1 finely chopped and 1 thinly sliced&nbsp;</li><li>2 garlic cloves, minced&nbsp;</li><li>1 cup dried green lentils&nbsp;</li><li>? teaspoon ground turmeric&nbsp;</li><li>1.5l water&nbsp;</li><li>200g sour cream</li><li>1 tablespoon dried mint</li></ul><div><br /><br /><b><i><u>METHOD</u></i></b></div><div><br /><ul style="text-align: left;"><li>Just before cooking, prepare the herbs and greens: Wash spinach, coriander and parsley, then use a salad spinner to dry very well.&nbsp;</li><li>Run a knife through the spinach to cut leaves into large pieces.&nbsp;</li><li>Trim the woody ends from coriander parsley and dill so that only leaves and tender stems remain.&nbsp;</li><li>Roughly chop coriander, parsley, dill, chives and mint leaves into pieces no larger than a quarter.&nbsp;</li><li>To cook, set a large saucepan over medium heat and add 4 tablespoons oil.&nbsp;</li><li>When the oil shimmers, add the chopped onion and a generous pinch of salt.&nbsp;</li><li>Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes.&nbsp;</li><li>Add garlic and cook, stirring constantly, for 1 minute.</li><li>Add the beans to onion along with the lentils, turmeric and 1 teaspoon pepper.&nbsp;</li><li>Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine.&nbsp;</li><li>Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.</li><li>Add a ladle or two of the sour cream to the hot soup and whisk to dissolve.</li><li>&nbsp;Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot.&nbsp;</li><li>Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.</li><li>In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat.&nbsp;</li><li>When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelised, 16 to 18 minutes.&nbsp;</li><li>Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool.&nbsp;</li><li>Wipe out pan and return to medium heat.&nbsp;</li><li>Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.</li><li>The soup should be as thick as a hearty chili.</li><li>If it’s any thicker, thin it with water, 1/2 cup at a time.&nbsp;</li><li>Taste and adjust the seasoning with salt as needed.</li><li>To serve, ladle soup into individual bowls. Drizzle with reserved sour and mint oil, then top with a sprinkling of golden onions.</li></ul></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-76585231566343207192021-02-18T03:49:00.005-08:002021-02-18T03:49:18.311-08:00TINNED CHERRY TOMATO RISOTTO WITH BURRATA AND GARLIC BUTTER<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IdPtEY7BeOY/YC5UCICS7JI/AAAAAAAAZ1g/fil5wE_Dglk3aB3WWWKuS34E1-SP5-GqQCLcBGAsYHQ/s1136/IMG_2399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-IdPtEY7BeOY/YC5UCICS7JI/AAAAAAAAZ1g/fil5wE_Dglk3aB3WWWKuS34E1-SP5-GqQCLcBGAsYHQ/w640-h640/IMG_2399.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-Lb90pnKRB5I/YC5UFLqfktI/AAAAAAAAZ1s/XT0Hh9b4-BwAgi-sxgrSQKs0NUmiIG6lwCLcBGAsYHQ/s1136/IMG_2402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Lb90pnKRB5I/YC5UFLqfktI/AAAAAAAAZ1s/XT0Hh9b4-BwAgi-sxgrSQKs0NUmiIG6lwCLcBGAsYHQ/w640-h640/IMG_2402.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Us5YqJhbq6Q/YC5UDwsf4BI/AAAAAAAAZ1k/qjpUGV1bS3YqdwsWkluNjQK7T3DlsKsKwCLcBGAsYHQ/s1136/IMG_2401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Us5YqJhbq6Q/YC5UDwsf4BI/AAAAAAAAZ1k/qjpUGV1bS3YqdwsWkluNjQK7T3DlsKsKwCLcBGAsYHQ/w640-h640/IMG_2401.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p-J3KH2Is6w/YC5UENwiLXI/AAAAAAAAZ1o/iniF5W_4UU4hTgVWzg6LNGBINnhVfin7QCLcBGAsYHQ/s1136/IMG_2400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-p-J3KH2Is6w/YC5UENwiLXI/AAAAAAAAZ1o/iniF5W_4UU4hTgVWzg6LNGBINnhVfin7QCLcBGAsYHQ/w640-h640/IMG_2400.JPG" width="640" /></a></div><p>This was only my third ever attempt at a homemade risotto and a rather tasty one at that!&nbsp;</p><p>I loved the lack of cheese and very little butter in the actual risotto (though there is plenty of burrata to go on top at the end) which made the humble tinned cherry tomato the surprisingly fragrant and delicious star of the show.&nbsp;</p><p>A splash of red wine vinegar really elevated the broth base into something special and with all the liquids added at once, it is a pretty easy risotto to make if you don't mind a bit of stirring.&nbsp;</p><p>The finishing touches of torn burrata (when was burrata EVER a bad idea?!), crispy fried oregano stalks and a garlic butter, not only make this a stunning dish to look at when plated up but also very delicious, fresh and full of interesting textures and flavours.&nbsp;</p><p>A great dinner choice for a more than one, a sort of one pot wonder that is pimped up pretty easily to make it restaurant quality!</p><p>One final pointer: do try and find tinned cherry tomatoes, the little tomatoes retain their shape when cooking and really add to the final dish rather than just going for chopped tomatoes (<a href="https://www.waitrose.com/ecom/products/mutti-cherry-tomatoes/847449-730948-730949" target="_blank">I found them at Waitrose</a>).</p><p>Serves 3</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>1.2kg canned cherry tomatoes (3 tins)</li><li>3 cups (750ml) vegetable stock</li><li>1 tbs red wine vinegar</li><li>125g unsalted butter, chopped</li><li>1 onion, finely chopped</li><li>3 garlic cloves, crushed, plus 1 extra thinly sliced clove</li><li>1 cup (220g) arborio or carnaroli rice</li><li>2 tbs tomato paste</li><li>1/4 cup (60ml) white wine</li><li>3 oregano sprigs</li><li>2 balls burrata cheese</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Place tomatoes, stock and vinegar in a saucepan and cook over high heat until hot.&nbsp;</li><li>Cover with a lid and reduce heat to low to keep hot.</li><li>Meanwhile, melt half the butter in a large saucepan over medium-high heat.&nbsp;</li><li>Add onion and crushed garlic, and cook, stirring occasionally, for 4 minutes, or until softened.&nbsp;</li><li>Add rice and tomato paste, and cook, stirring constantly, for 2 minutes or until rice is heated through.&nbsp;</li><li>Add wine and bring to the boil.&nbsp;</li><li>Add tomato mixture and bring to the boil.&nbsp;</li><li>Reduce to a simmer and cook, stirring occasionally, for 20-25 minutes or until reduced and rice is tender.</li><li>While rice cooks, melt remaining butter in a frypan over medium-high heat.&nbsp;</li><li>When butter is bubbling, add oregano and cook, stirring occasionally, for 30 seconds or until oregano is dark green.&nbsp;</li><li>Using tongs, transfer oregano to paper towel to crisp up.&nbsp;</li><li>Add sliced garlic to butter, reduce heat to low and cook, stirring regularly, for 1 minute or until golden.&nbsp;</li><li>Drain, reserving butter and garlic separately.</li><li>When garlic is cooled, return to butter.</li><li>Transfer risotto to serving bowls and top with buratta. Scatter with oregano and drizzle with garlic butter to serve.</li></ul><div><br /></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-84311543304213425222021-02-16T08:13:00.005-08:002021-02-16T08:13:57.779-08:00MY FIRST JUICE CLEANSE: A HONEST REVIEW<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xBuLgQBfSjQ/YCvuyG9R8lI/AAAAAAAAZ1M/CtnAQT5S-sAWcrjLzmL8Z-bbJWbCda0QgCLcBGAsYHQ/s1136/IMG_1995%2B2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-xBuLgQBfSjQ/YCvuyG9R8lI/AAAAAAAAZ1M/CtnAQT5S-sAWcrjLzmL8Z-bbJWbCda0QgCLcBGAsYHQ/w640-h640/IMG_1995%2B2.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-IwjeyrdNPsg/YCvuhxfp-pI/AAAAAAAAZ1A/f9QOAbUroVYKcCjNQly6Ry1kWWjMt-9wACLcBGAsYHQ/s1136/IMG_1991.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-IwjeyrdNPsg/YCvuhxfp-pI/AAAAAAAAZ1A/f9QOAbUroVYKcCjNQly6Ry1kWWjMt-9wACLcBGAsYHQ/w640-h640/IMG_1991.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5RMQ2i6CDmw/YCvukEDG0hI/AAAAAAAAZ1I/w4LmjbKTLIEJD5pYZrgmnUZhh7MpxEGUgCLcBGAsYHQ/s1136/IMG_1992.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-5RMQ2i6CDmw/YCvukEDG0hI/AAAAAAAAZ1I/w4LmjbKTLIEJD5pYZrgmnUZhh7MpxEGUgCLcBGAsYHQ/w640-h640/IMG_1992.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">Following a gluttonous birthday week with all the cake, all the wine and way too many Deliveroo orders, I was desperate for a body reset, particularly in times of lockdown where you can't just hit the gym hard to make up for it<span>.&nbsp;</span></div><p>Ok, disclaimer I do run every day and am fully committed to the daily amazing and pretty challenging classes offered by <a href="https://www.grndhouse.com" target="_blank">GRNDHOUSE</a>, but for me it was also the fact that I felt slightly disgusted by what I had been putting into my body - gluten which never agrees with my belly, plenty of alcohol and all sorts of other very tasty but not so good for you things.&nbsp;</p><p>A juice cleanse sounded appealing. 3 days of drinking cold pressed juices to cleanse the body, refocus yourself and get rid of a hell of a lot of toxins in my body. Also what better time to attempt my first cleanse than during a lockdown where there is no where to go, no temptations and all the walks in the world to go on to pass the time between juices.</p><p>After a quick search online I decided on <a href="https://www.fuel-station.co.uk/products/3-day-juice-detox" target="_blank">Fuel Station's 3 day juice cleanse</a>. There are a lot of options and company's specialising in cleanses online and some are ridiculously expensive (something like £49 A DAY for some) and though I was a little put off by Fuel Station's questionable influencer endorsements, let's just say there are quite a few #SPON posts by former Love Island contestants, I was actually pretty impressed with their offering overall and would wholeheartedly recommend them.&nbsp;</p><p>Why? Well the prices are super fair, my 3 day cleanse was around £50, the delivery was super fast (ordered on a Thursday, arrived Friday afternoon to start the cleanse on the Saturday), and the juices were tasty, super fresh and came with clear instructions!</p><p>The juices arrive frozen and take a bit of time to defrost, so bear that in mind, and you also get a brief leaflet with a few pointers and the order in which to drink the juices each day.&nbsp;</p><p>There a 5 juices in total per day plus a ginger shot which actually turned out to be plenty. I liked all the flavours, my favourite was the carrot, ginger and apple juice, my least favourite the slightly bland lemon, cucumber and kale juice but honestly by day 2 I was actually looking forward to the juices!&nbsp;</p><p>A disclaimer: I did add a simple veg soup in the evening (and left out the 5th juice instead) as I was still doing my long runs and workouts and usually only very light exercise is recommended during the cleanse but I really didn't feel hungry and by the end felt very refreshed, not craving crap anymore and much more aware of what I am putting into my body.</p><p>Could I live this life forever? No, because I missed cooking and hey what is life without a little wine and sweet treats but I will for sure do a juice cleanse now once in a while to reset and reassess.</p><p>Below a few tips, tricks and observations during my 3 day juice journey:</p><p></p><ul style="text-align: left;"><li>I would recommend doing it over a weekend - you can have a lie in, go for long walks and avoid overthinking the whole thing and the foods you are missing which you are much more likely to do if you are stuck at your WFH desk instead.</li><li>My only real negative side effects were a few headaches here and there and a lot of peeing (A LOT).&nbsp;</li><li>There will be juices you don't dig but you will drink them anyways.</li><li>You feel weirdly productive (especially as I spent a lot my weekends cooking usually) so write yourself a to do list of things you have usually avoided doing and YOU WILL GET THEM done during your cleanse days.</li><li>I had one coffee a day because I cannot live without, don't feel bad for a few amendments to the cleanse (see soup also).</li><li>Don't plan a massive meal on day 1 past the cleanse or your stomach is going to go nuts. Start on little portions of rice cakes and fruit to slowly ease you back into solid foods which is exactly what I am doing now.</li><li>Don't be afraid of the idea of doing a juice cleanse, it sound more intimidating than it actually is and what is the worst that can happen? Yes, you can fail but I didn't really fancy anything unhealthy once I had started, your mind will adapt super fast!</li></ul><p></p>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-36551613675275529422021-02-14T01:21:00.004-08:002021-02-14T01:21:51.062-08:00PAPPARDELLE WITH WASABI INFUSED CREAM SAUCE, GINGER & SMOKED SALMON<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RhLTY06pMBo/YCjq3WZhbiI/AAAAAAAAZ0Q/0zkTrlvoAacowul7s0As1PzmhIXebqVAwCLcBGAsYHQ/s1136/IMG_1682.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-RhLTY06pMBo/YCjq3WZhbiI/AAAAAAAAZ0Q/0zkTrlvoAacowul7s0As1PzmhIXebqVAwCLcBGAsYHQ/w640-h640/IMG_1682.JPG" width="640" /></a></div><a href="https://1.bp.blogspot.com/-R6-Mu5hyjWs/YCjqcfzBMqI/AAAAAAAAZ0A/3qb8zo-WpY8HEk9rm8os7gXZJ3ryob1EACLcBGAsYHQ/s2934/IMG_0672.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2932" data-original-width="2934" height="640" src="https://1.bp.blogspot.com/-R6-Mu5hyjWs/YCjqcfzBMqI/AAAAAAAAZ0A/3qb8zo-WpY8HEk9rm8os7gXZJ3ryob1EACLcBGAsYHQ/w640-h640/IMG_0672.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wHXg8bR_uMk/YCjqbIk9VeI/AAAAAAAAZz0/_2MQ4tYdJNcbpHMwBtPkmKluOYlFJVLvwCLcBGAsYHQ/s3024/IMG_0676.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-wHXg8bR_uMk/YCjqbIk9VeI/AAAAAAAAZz0/_2MQ4tYdJNcbpHMwBtPkmKluOYlFJVLvwCLcBGAsYHQ/w640-h640/IMG_0676.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This Japanese twist on one of my all time favourite recipes, <a href="http://www.beds4birders.com/2019/04/my-signature-smoked-salmon-white-wine.html" target="_blank">my smoked salmon, dill, white wine and cream tagliatelle</a>, is perfect for a quick yet impressiveValentine's Day supper, whether you are whipping up a romantic dinner for 2 for you and your other half, or are using this day to celebrate being single and staying (just about) sane in the rather strange times we find ourselves living in right now.</div><p></p><p>The wasabi infused cream sauce with ginger is a dream and pretty mild, so don't be put off by the potential heat, and works a treat when tossed with ribbons of pappardelle and smoked salmon.&nbsp;</p><p>Made in under 30 minutes, this dish looks and tastes restaurant quality when plated up and will impress your loved ones, no matter who they are, or work perfectly for a solo dinner! Cooking for me is a form of love anyway, especially when you make lovely dishes like this.</p><p>SERVES TWO</p><p><b><i><u>INGREDIENTS</u></i></b></p><p></p><ul><li>200g smoked Salmon, thinly sliced into ribbons</li><li>200g edamame beans, thawed and blanche, (Waitrose has them super cheap frozen)</li><li>450g&nbsp;pappardelle (or another wide pasta shape)</li><li>2-3 tablespoon wasabi paste (adjust to taste)</li><li>1?3 cup pickled sushi ginger</li><li>1 1?4 cups single cream</li><li>1?4 cup butter</li><li>1 cup grated parmesan (optional)</li><li>chopped chives</li><li>salt &amp; pepper</li></ul><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Bring a large pot of salted water to boil.</li><li>Add pasta and cook until al dente, 10 to 12 minutes.</li><li>Drain well.</li><li>Chop 1/4 cup of the ginger and reserve.</li><li>Pour cream into saucepan with half the chopped salmon.</li><li>Reserve the rest for topping.</li><li>Add butter and bring to a boil.</li><li>Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.</li><li>Season generously.</li><li>Add pasta and edamame beans.</li><li>Toss to coat in sauce.</li><li>Transfer to pasta bowls and garnish with pickled ginger, chives and remaining smoked salmon ribbons.</li><li>ENJOY!</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-50250660052064894742021-02-04T09:06:00.004-08:002021-02-04T09:06:52.693-08:00HOMEMADE ROTI CANAI WITH CHANA DHAL CURRY & RED CURRY DIP<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aydOnycbuf4/YBwgvuRHM0I/AAAAAAAAZyg/0PyiIb4uJO41r0T_YfRG90958rGZUP7yACLcBGAsYHQ/s1136/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-aydOnycbuf4/YBwgvuRHM0I/AAAAAAAAZyg/0PyiIb4uJO41r0T_YfRG90958rGZUP7yACLcBGAsYHQ/w640-h640/IMG_0230.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-_4gx20Xk_X4/YBwg2XM_9LI/AAAAAAAAZyw/f3n5aR_JGOABjKOJICmNHJ1V71MPAQREgCLcBGAsYHQ/s1136/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-_4gx20Xk_X4/YBwg2XM_9LI/AAAAAAAAZyw/f3n5aR_JGOABjKOJICmNHJ1V71MPAQREgCLcBGAsYHQ/w640-h640/IMG_0234.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-_Hduj2ibAGU/YBwg2fsfxPI/AAAAAAAAZys/J0DyMb2hQKgBqFufDoAXw6MN6tj22W12ACLcBGAsYHQ/s1136/IMG_0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-_Hduj2ibAGU/YBwg2fsfxPI/AAAAAAAAZys/J0DyMb2hQKgBqFufDoAXw6MN6tj22W12ACLcBGAsYHQ/w640-h640/IMG_0233.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-9JpSw4mlI64/YBwo8KvPafI/AAAAAAAAZzI/6-zWeEptKU4gcw4l9ILnvO9R-HP4UT0MgCLcBGAsYHQ/s2048/IMG_0232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2047" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-9JpSw4mlI64/YBwo8KvPafI/AAAAAAAAZzI/6-zWeEptKU4gcw4l9ILnvO9R-HP4UT0MgCLcBGAsYHQ/w640-h640/IMG_0232.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-Yx5go7h8bgQ/YBwgwwz5jvI/AAAAAAAAZyo/6xzVqHOdGLsN424tfH9_913ZWTnklbuyACLcBGAsYHQ/s1136/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Yx5go7h8bgQ/YBwgwwz5jvI/AAAAAAAAZyo/6xzVqHOdGLsN424tfH9_913ZWTnklbuyACLcBGAsYHQ/w640-h640/IMG_0231.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-qRgoUfl-IoI/YBwgwt-NdMI/AAAAAAAAZyk/1ZMjMlS4I0oU6iQZcX_CUJTwVq_v9S3yACLcBGAsYHQ/s1136/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-qRgoUfl-IoI/YBwgwt-NdMI/AAAAAAAAZyk/1ZMjMlS4I0oU6iQZcX_CUJTwVq_v9S3yACLcBGAsYHQ/w640-h640/IMG_0227.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>In another attempt to combat my desperate yearning for a holiday and to be as far away as possible from my bedroom / office / gym / prison, I got inspired by the trip of a lifetime 3 years ago, which took me all the way to Singapore and Bali.&nbsp;<p></p><p>Singapore is a funny place, part the Dubai of Asia, all shopping malls, skyscrapers and designer clad rich kids, part intoxicating cultural melting pot, and I loved AND hated aspects of the city with passion.</p><p>One thing I did enjoy immensely was the city's ability to fuse a plethora of different culinary traditions into something quite unique and most importantly very delicious.&nbsp;</p><p style="orphans: 2; widows: 2;">There are Malay, Chinese, Indian and Western influences, and national dishes come with elements of all of them, packed full of vibrant flavours.&nbsp;</p>I for example adore Laksa, that fragrant a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia which is hugely popular in Singapore, but my biggest culinary discovery of the trip was the humble roti canai.<br /><br />What is a roti canai you may ask? Well again it's a product of fusion, an Indian influenced flatbread made from dough which is usually composed of fat (butter in this case), flour and water and a dash of condensed milk. <br /><br />The dough is repeatedly kneaded, flattened, oiled, and folded before proofing,&nbsp;creating amazing layers. The dough ball is then flattened, spread out until paper thin and gathered into a long rope-like mass. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.&nbsp;<div><br /></div><div>Ok, I admit it sounds complicated and I am by no means a master of making it now but I did find a super easy to follow recipe (<a href="https://www.blogger.com/u/2/#">with video to accompany it</a>) that broke down each step and it turned out to be actually really fun to make!</div><div><div><br /></div><div>Even better the finished roti canai is just about the best bread to dip there ever was and I served mine with a super yummy red curry coconut dip and a wonderfully warming Chana&nbsp;dhal (a sort of split Chickpea you can find in the Indian food section at your local Sainsbury's) curry that was perfect for a cold January eve and surprisingly light for a curry!<br /><br />Don't be intimidated by the homemade roti canai, it's a great weekend cooking project in times of lockdown and totally worth the effort, indeed for a second I was transported back into the exotic and vibrant surroundings of a Singaporean Hawker food court which I will hopefully be able to revisit again one day!<br /><br />Serves 2-3<br /><br /><span style="font-size: large;">ROTI CANAI<br /></span><br /><b><i><u>INGREDIENTS</u></i></b><div><br /></div><div><ul style="text-align: left;"><li>4 cups bread flour (520 g)</li><li>1 egg, room temperature</li><li>3 tbsp unsalted butter (40 g), melted</li><li>1 tbsp sweetened condensed milk</li><li>1 ? cup water (310 ml)</li><li>1 tsp salt (not shown in video)</li></ul><div><div><b><i><u>METHOD</u></i></b></div><div><br /></div><div>How to video <a href="https://www.youtube.com/watch?v=f4OGNIt_S1I&amp;feature=emb_logo" target="_blank">here</a></div><ul style="text-align: left;"><li>In a standing mixer&nbsp;bowl (or by hand in a bowl), add in flour, salt, egg, melted butter, condensed milk and water.&nbsp;</li><li>Mix to incorporate and knead for 10 minutes.&nbsp;</li><li>Leave to rest for 10 minutes and knead for another 5 minutes.</li><li>Divide the dough into 10 small balls.&nbsp;</li><li>Coat each ball generously with unsalted butter and place them in a container that has been generously buttered.</li><li>Cover the container tightly with cling film and keep in the fridge overnight.</li></ul><div><br /><b><i>Shaping</i></b><br /><ul style="text-align: left;"><li>The next day spread some unsalted butter on the working surface.&nbsp;</li><li>Take one ball and lightly flatten it.&nbsp;</li><li>Press and push the dough with the heel of your palm to make it bigger.&nbsp;</li><li>Stretch it as thin as possible, until you can almost see through it.&nbsp;</li><li>Now and then spread some soften unsalted butter on it to help the stretching.</li><li>Optional, lift up one edge of the dough and gently pull to stretch it even more.</li><li>Scrape and push the upper end of the dough to the middle.&nbsp;</li><li>Do the same to the lower end, forming a wrinkle thin log.&nbsp;</li><li>Starting at one end of the log, roll it into a circle and tuck the other end inside.&nbsp;</li><li>Leave aside for 10 minutes before cooking.&nbsp;</li><li>Meanwhile you can continue with the rest of the balls.</li></ul></div><div><br /><b><i>Cooking</i></b><br /><ul style="text-align: left;"><li>Once ready to cook, take one rolled circle and flatten it into more or less 10-15 cm diameter.&nbsp;</li><li>Heat some unsalted butter on a pan using medium heat.</li><li>&nbsp;Place the flatten dough on the pan. Cook for several minutes and then flip.&nbsp;</li><li>Continue cooking for some minutes more.</li><li>This is important for a fluffy roti canai: remove the cooked roti canai and place it on a working surface. Immediately yet carefully grab it using both of your hands and squeeze it to the center.&nbsp;</li><li>We want to fluff it.&nbsp;</li><li>You can see this part more clear in the video.</li><li>Keep the roti canai under a kitchen cloth to keep them warm.&nbsp;</li></ul><div><span style="font-size: large;"><br /></span></div></div></div></div><div><span style="font-size: large;">CHANA DHAL CURRY</span></div><div><span style="font-size: large;"><br /></span></div><div><b><i><u>INGREDIENTS</u></i></b></div><div><ul style="text-align: left;"><li>1 yellow onion</li><li>1 tbsp oil</li><li>2 shallots&nbsp;</li><li>1 tsp ginger</li><li>2 tomatoes&nbsp;</li><li>1 garlic cloves</li><li>2 curry leaves</li><li>1?2 tbsp turmeric powder</li><li>2 carrots</li><li>1-2 potatoes</li><li>1aubergine</li><li>250g chana dhal&nbsp;</li><li>1 1?2 l water</li><li>1tsp chilli flakes&nbsp;</li><li>1?2 tbsp salt</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div></div><ul style="text-align: left;"><li>Heat oil over medium heat and sauté sliced onions until golden brown.&nbsp;</li><li>Remove onions from pan and leave aside.</li><li>Using the same pan, fry chopped shallots, minced garlic, minced ginger and curry leaves until fragrant.&nbsp;</li><li>Add tomato slices.&nbsp;</li><li>Cover pan with the lid to allow tomatoes to soften.</li><li>Chop carrots, potatoes, aubergine and carrots into bite-size pieces.&nbsp;</li><li>Add them into the pot along with turmeric powder, dried chillies and dhal.&nbsp;</li><li>Add water and cook over high heat.</li><li>Once it boils, lower heat to the minimum and simmer for about 30 minutes or until dhal softens. Keep stirring from time to time to prevent curry from being burnt. Add salt to taste.&nbsp;</li><li>Finally, stir in fried onions.</li></ul><div><br /></div></div><div><br /></div><div><span style="font-size: large;">RED CURRY DIP</span></div><div><br /></div><div><b><i><u>INGREDIENTS</u></i></b></div><ul style="text-align: left;"><li>1 tablespoon vegetable oil</li><li>1 tablespoon red curry paste</li><li>1/2 teaspoon curry powder</li><li>1/4 teaspoon brown sugar</li><li>Salt to taste</li><li>1/2 cup coconut milk (shake can well)</li></ul><div><br /></div><div><u><i><b>METHOD</b></i></u></div><ul style="text-align: left;"><li>Heat oil in small pan over medium heat.</li><li>Add curry paste and curry powder.</li><li>Stir until curry paste is smoother and spices are fragrant.</li><li>Reduce heat to low and add coconut milk and brown sugar.</li><li>Combine well and simmer for 5 minutes.</li><li>Season to taste with salt.</li><li>Pour into serving dish and enjoy with your roti canai</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-15501131881986877232021-02-01T09:40:00.002-08:002021-02-01T09:40:23.244-08:00CAULIFLOWER GNOCCHI WITH WHIPPED GOATS CHEESE, CRISPY COURGETTES AND CHEESY BASIL & GARLIC BREADCRUMBS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UByptF-1wTE/YBg7TC3JlSI/AAAAAAAAZxk/y8dc64TqUfAsQAkxUljnp63kNmf7dkeugCLcBGAsYHQ/s1136/IMG_9607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-UByptF-1wTE/YBg7TC3JlSI/AAAAAAAAZxk/y8dc64TqUfAsQAkxUljnp63kNmf7dkeugCLcBGAsYHQ/w640-h640/IMG_9607.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-eat4h9gNhCs/YBg7YM2-YMI/AAAAAAAAZx8/ujDS62S_UbIpR6OHQkjBwLjR_pBOFbrIwCLcBGAsYHQ/s1136/IMG_9614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-eat4h9gNhCs/YBg7YM2-YMI/AAAAAAAAZx8/ujDS62S_UbIpR6OHQkjBwLjR_pBOFbrIwCLcBGAsYHQ/w640-h640/IMG_9614.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-7nZaPjD3w7w/YBg7xsWov3I/AAAAAAAAZyU/OFHFNHSTz10nPzJtFz7Trjq_5NSVZdomwCLcBGAsYHQ/s1136/IMG_9612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-7nZaPjD3w7w/YBg7xsWov3I/AAAAAAAAZyU/OFHFNHSTz10nPzJtFz7Trjq_5NSVZdomwCLcBGAsYHQ/w640-h640/IMG_9612.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-cotrukgIYsQ/YBg7Urz6cHI/AAAAAAAAZxw/-riw6KzNThMT1VLEYCxkDhya7DzkmJN5QCLcBGAsYHQ/s1136/IMG_9610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-cotrukgIYsQ/YBg7Urz6cHI/AAAAAAAAZxw/-riw6KzNThMT1VLEYCxkDhya7DzkmJN5QCLcBGAsYHQ/w640-h640/IMG_9610.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mAsWxH8CTkw/YBg7VRuwHbI/AAAAAAAAZx0/GCI3a5WzUp86Vc2YkGlZDQcqfp59iHNXgCLcBGAsYHQ/s1136/IMG_9611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-mAsWxH8CTkw/YBg7VRuwHbI/AAAAAAAAZx0/GCI3a5WzUp86Vc2YkGlZDQcqfp59iHNXgCLcBGAsYHQ/w640-h640/IMG_9611.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-1_REVhW6hyQ/YBg7TV_u1iI/AAAAAAAAZxo/nmOOQCylNuQPn4A7bt4V3zI5MoeasIs4wCLcBGAsYHQ/s1136/IMG_9609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-1_REVhW6hyQ/YBg7TV_u1iI/AAAAAAAAZxo/nmOOQCylNuQPn4A7bt4V3zI5MoeasIs4wCLcBGAsYHQ/w640-h640/IMG_9609.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-VpGeb0igxoA/YBg7Tuw3fQI/AAAAAAAAZxs/hXIt-ULI35ArxKES30gNwcdqqb_u-q1RwCLcBGAsYHQ/s1136/IMG_9605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-VpGeb0igxoA/YBg7Tuw3fQI/AAAAAAAAZxs/hXIt-ULI35ArxKES30gNwcdqqb_u-q1RwCLcBGAsYHQ/w640-h640/IMG_9605.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is my third stab at homemade gnocchi and I got to say my favourite so far!&nbsp;</div><p></p><p>Don't get me wrong I<a href="http://www.beds4birders.com/2020/04/homemade-sweet-potato-gnocchi-in-sage.html" target="_blank"> ADORED the sweet potato gnocchi I rustled up during the early spring days of the first lockdown, served with the most amazing sage butter sauce</a>, and I also loved the p<a href="http://www.beds4birders.com/2020/11/pumpkin-gnocchi-with-whipped-ricotta.html" target="_blank">umpkin gnocchi with whipped ricotta </a>that made yet another Friday during a very dull autumn at least a culinary delight, BUT this cauliflower version wins with its wonderful lightness, ease of making and sheer simplicity of the ingredients used to make them.</p><p>Indeed all you need to make these gnocchi is blended, blanched or steamed cauliflower (or to make your life even easier do like I did <a href="https://www.sainsburys.co.uk/gol-ui/Product/sainsburys-cauliflower-rice-300g" target="_blank">and buy ready made cauliflower "rice"</a> which you simply have to steam in the microwave for 5 mins), flour, water and a bit of elbow grease, making these a lot lighter on the carbs and stomach than your conventional potato but even sweet potato gnocchi variety while maintaining the same pillowy texture.</p><p>Even better, these gnocchi get served on the most silky bed of whipped goats cheese with a hint of lemon, and are tossed with crispy slices of courgettes, cooked alongside chilli - no need for a heavy cream sauce when a plate is so full of zing and flavours.&nbsp;</p><p>The real game changer here however is the basil, garlic and parmesan panko breadcrumb topping which elevates this dish into something quite special and worthy of a restaurant menu and I will be reusing for many more recipes to come.&nbsp;</p><p>Overall the final dish looks impressive, tastes even more impressive and the best bit, is also super easy and fun to make!&nbsp;</p><p>The new gnocchi winner for me amongst the vegetables and one I cannot recommend making enough.</p><p>Serves 2-3</p><p><b><i><u>INGREDIENTS</u></i></b></p><p>CAULIFLOWER GNOCCHI</p><ul style="text-align: left;"><li>4-5 cups cauliflower florets</li><li>3/4-1 cup of flour (add more as you need it)</li><li>3/4 cup grated parmesan&nbsp;</li><li>1 teaspoon salt</li></ul><ul style="text-align: left;"><li>4 tablespoons plus 1/4 cup olive oil</li><li>1 cup Panko breadcrumbs (I found them at Waitrose)</li><li>2 cloves garlic, finely chopped or grated</li><li>1/2 cup freshly grated parmesan</li><li>1/2 cup fresh basil, finely chopped</li><li>2 medium shallots, thinly sliced</li><li>2 courgettes, thinly sliced</li><li>Salt &amp; pepper</li><li>2 tablespoons salted butter</li><li>2 tablespoons fresh thyme, chopped</li><li>1 tablespoon lemon zest and 1 tablespoon juice</li><li>1 pinch chilli flakes</li><li>250g goats cheese</li><li>Fresh basil and dill for serving</li></ul><div><b><i><u>METHOD</u></i></b></div><div><b><i><u><br /></u></i></b></div><div><b>CAULIFLOWER GNOCCHI</b></div><div><div class="wprm-recipe-instructions-container" style="border: 0px; box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; font-variant-ligatures: normal; margin: 0px 0px 40px; orphans: 2; outline: 0px; padding: 0px; text-decoration-thickness: initial; vertical-align: baseline; widows: 2;"><div class="wprm-recipe-instruction-group" style="border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; font-stretch: normal; line-height: 1.25; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><ul style="text-align: left;"><li><span style="color: #111111; font-family: Bentham, serif;"><span style="font-size: 1em;">I</span></span>f not using cauliflower rice bring a large pot of water to a boil.</li><li>Add cauliflower florets and cook until tender, 10 minutes.</li><li>Drain well.&nbsp;</li><li>Lay the cauliflower on a kitchen towel and squeeze out the excess liquid.</li><li>Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork).&nbsp;</li><li>Add the cups of flour, parmesan, and salt to mashed cauliflower or steamed cauliflower "rice"&nbsp;</li><li>Knead the mixture until just combined.&nbsp;</li><li>If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball.</li><li>The dough should be a little sticky.</li><li>Generously flour a clean counter and scrape the dough out onto it.&nbsp;</li><li>Cut the dough into four equal sections.&nbsp;</li><li>Working with one section of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces.&nbsp;</li><li>Repeat this process with the other sections of dough.&nbsp;</li><li>Place the gnocchi on a baking tray that has been dusted with flour.&nbsp;</li><li>At this point, the gnocchi can be kept covered in the fridge for up to 1 day and then boiled just before you are ready to eat or boiled right away.</li></ul><div><br /></div><ul style="text-align: left;"><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Heat a large frying pan over medium heat.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Add 2 tablespoons olive oil, the garlic, the breadcrumbs, and basil.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Add the cheese and cook another 2 minutes, until fried.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Remove the breadcrumbs from the pan.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Season with salt and pepper.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Set the breadcrumbs aside.</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Bring a large pot of salted water to a boil.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Drain.</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Place the frying pan back over medium heat.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Add the remaining 1/4 cup olive oil and the shallots.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Cook until the shallots begin to caramelize, about 5 minutes.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Add the sliced courgettes and season with salt and pepper.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Cook, stirring occasionally until the zucchini has caramelized and is golden brown, 5-8 minutes.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Add the butter, the thyme, lemon zest, and red pepper flakes.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Cook until the butter begins to brown, 3-4 minutes.</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Drop the gnocchi into the sauce, gently tossing to combine. Remove from the heat.</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">To make the goat cheese, combine the goat cheese, 2 tablespoons olive oil, and the lemon juice in a food processor and pulse until smooth and creamy.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Lastly spread the goat cheese into the bottom of each individual serving bowl.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Spoon the gnocchi and sauce over the cheese.&nbsp;</span></li><li><span style="background-color: white; color: #111111; font-family: Bentham, serif; font-size: 16px;">Top with breadcrumbs and herbs and enjoy!</span></li></ul><p></p></div></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-85612047220796363832021-01-27T08:17:00.001-08:002021-01-27T08:34:56.586-08:00COFFEE NICE CREAM BITES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qpJlKcnllH4/YBGRiRdlWUI/AAAAAAAAZxE/uzwRKB5OOFE21yHFpyLZ46UCTv9ADrZLQCLcBGAsYHQ/s3024/IMG_7796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-qpJlKcnllH4/YBGRiRdlWUI/AAAAAAAAZxE/uzwRKB5OOFE21yHFpyLZ46UCTv9ADrZLQCLcBGAsYHQ/w640-h640/IMG_7796.jpg" width="640" /></a><a href="https://1.bp.blogspot.com/-dJXMSSVg7HA/YBGRXrPfXnI/AAAAAAAAZw4/CjCVPy0uTrgQRb6N0YpBpzvHpMqubybBwCLcBGAsYHQ/s2775/IMG_7355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2773" data-original-width="2775" height="640" src="https://1.bp.blogspot.com/-dJXMSSVg7HA/YBGRXrPfXnI/AAAAAAAAZw4/CjCVPy0uTrgQRb6N0YpBpzvHpMqubybBwCLcBGAsYHQ/w640-h640/IMG_7355.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EvNPrsV5iqo/YBGRdOtpJXI/AAAAAAAAZxA/MbSdt-N6mNoNcvRE2BRWnThtLpmrt5MUACLcBGAsYHQ/s3024/IMG_7360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-EvNPrsV5iqo/YBGRdOtpJXI/AAAAAAAAZxA/MbSdt-N6mNoNcvRE2BRWnThtLpmrt5MUACLcBGAsYHQ/w640-h640/IMG_7360.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UzOPwcX-bZ8/YBGRYimHQAI/AAAAAAAAZw8/1YAEDaMj9FklfkT7cggK09to1skDAreaACLcBGAsYHQ/s3024/IMG_7794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="3024" height="640" src="https://1.bp.blogspot.com/-UzOPwcX-bZ8/YBGRYimHQAI/AAAAAAAAZw8/1YAEDaMj9FklfkT7cggK09to1skDAreaACLcBGAsYHQ/w640-h640/IMG_7794.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I am not a big banana fan, in fact you can literally chase me with banana bread and I can't actually recall the last time I ate a banana BUT on the hunt for a slightly healthier yet delicious weekend dessert I couldn't help but be intrigued by the idea of nice cream.&nbsp;</div><p></p><p>What is this nice cream? It is simply frozen banana and a bit of milk blended together, here with some coffee added for extra omph, with the end result that gets pretty close to normal ice cream but without the sugar and all that double cream!&nbsp;</p><p>Indeed I was impressed with the flavour and creamy texture, not too heavy on the banana when balanced with the coffee, and liked it even more after the bites were dipped in dark and white chocolate, maybe making this a bit naughtier but still a pretty great and relatively good for you dessert that made me re-think my hatred of bananas (a little bit at least).&nbsp;</p><p class="font_8" style="border: 0px; color: rgb(var(--color_14)); font-size: 15px; font-variant-ligatures: normal; line-height: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; pointer-events: auto; text-decoration-thickness: initial; vertical-align: baseline; widows: 2;"><br /></p><p class="font_8" style="border: 0px; color: rgb(var(--color_14)); font-size: 15px; font-variant-ligatures: normal; line-height: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; pointer-events: auto; text-decoration-thickness: initial; vertical-align: baseline; widows: 2;"><b><i><u>INGREDIENTS</u></i></b></p><p class="font_8" style="border: 0px; font-variant-ligatures: normal; line-height: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; pointer-events: auto; text-decoration-thickness: initial; vertical-align: baseline; widows: 2;"></p><ul style="text-align: left;"><li>4 large bananas&nbsp;</li><li>3 tbsp instant coffee (I went for a vanilla flavour one)</li><li>? cup milk</li><li>120g dark chocolate</li><li>120g white chocolate</li><li><br /></li><li>Serving suggestion:</li><li>Salt flakes, to garnish</li></ul><p></p><p class="font_8" style="border: 0px; font-variant-ligatures: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; pointer-events: auto; text-decoration-thickness: initial; vertical-align: baseline;"><br /><span style="color: rgb(var(--color_14)); font-size: 15px;"><i><u><b>METHOD</b></u></i></span><br /></p><ul style="text-align: left;"><li>Peel the bananas and cut into rounds.&nbsp;</li><li>Add the banana rounds to a resealable bag and freeze until solid.&nbsp;</li><li>Line a medium-square 20cm x 20cm baking tray with baking paper, allowing the paper to hang over the sides slightly.&nbsp;</li><li>Add the frozen bananas, coffee and milk to a blender or food processor and blend until smooth.&nbsp;</li><li>Pour the banana mixture into the baking dish and smooth out with a spatula.&nbsp;</li><li>Freeze for overnight, or until set.&nbsp;</li><li>Break your chocolate into smaller chunks and add to a microwave-safe bowl.&nbsp;</li><li>Microwave for 15-second intervals, until melted.&nbsp;</li><li>When the banana nice cream has set, remove the tray from the freezer and use the baking paper to lift the nice cream slab out of the dish. Cut into 2cm x 2cm cubes.&nbsp;</li><li>Work quickly to dip the nice cream cubes into the melted chocolate, using a fork to lift them out and place them onto a baking tray lined with baking paper.&nbsp;</li><li>Sprinkle with salt flakes to garnish.&nbsp;</li><li>Repeat with all the nice cream bites.&nbsp;</li><li>Place in the freezer and allow to freeze until set.&nbsp;</li><li>Remove from the freezer 5 minutes before serving and ENJOY!&nbsp;</li></ul><p></p>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-34495466843277932542021-01-25T08:45:00.005-08:002021-01-25T08:45:50.233-08:00SESAME SEARED TUNA POKE BOWL WITH MISO & KIMCHI SAUCE<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pe3uJBbAGn0/YA71C7xvviI/AAAAAAAAZv4/OqJQ_csTdFQp-X4UhgkVMqqTsZUDhY4zQCLcBGAsYHQ/s1136/IMG_8008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-pe3uJBbAGn0/YA71C7xvviI/AAAAAAAAZv4/OqJQ_csTdFQp-X4UhgkVMqqTsZUDhY4zQCLcBGAsYHQ/w640-h640/IMG_8008.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2cTG-L05Z3A/YA71dC0svUI/AAAAAAAAZwY/fx3D-aHbjcwPiC5Wtbf7boWlvtuq_QyagCLcBGAsYHQ/s1136/IMG_8012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-2cTG-L05Z3A/YA71dC0svUI/AAAAAAAAZwY/fx3D-aHbjcwPiC5Wtbf7boWlvtuq_QyagCLcBGAsYHQ/w640-h640/IMG_8012.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-ePPzUcJyEE4/YA71Cx-RdDI/AAAAAAAAZv8/aZ-JlLN7x3g-gsu9NkszsT2bswYrW8NLQCLcBGAsYHQ/s1136/IMG_8009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-ePPzUcJyEE4/YA71Cx-RdDI/AAAAAAAAZv8/aZ-JlLN7x3g-gsu9NkszsT2bswYrW8NLQCLcBGAsYHQ/w640-h640/IMG_8009.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AdoNc8y7lIQ/YA71DETJDTI/AAAAAAAAZwA/O2NeSPyeHCAUUt1hSVzLcP7Y4IdZdcSYgCLcBGAsYHQ/s1164/IMG_8010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-AdoNc8y7lIQ/YA71DETJDTI/AAAAAAAAZwA/O2NeSPyeHCAUUt1hSVzLcP7Y4IdZdcSYgCLcBGAsYHQ/w624-h640/IMG_8010.JPG" width="624" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DWB1WG3XAD0/YA71EmRVvHI/AAAAAAAAZwE/2smnTgt4sRgNaOvH8CjtId3b1nrsECQnwCLcBGAsYHQ/s1136/IMG_8011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-DWB1WG3XAD0/YA71EmRVvHI/AAAAAAAAZwE/2smnTgt4sRgNaOvH8CjtId3b1nrsECQnwCLcBGAsYHQ/w640-h640/IMG_8011.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">After a cheese and heavy carb filled weekend (how can I ever forget that deep dish pizza), I was ready for an attempt at something a little more wholesome and you can't get more nutrient packed yet delicious than my version of the very versatile Poke bowl!&nbsp;</div><div><br /></div><div>Of course feel free to adapt the veggie and fruit to suit your taste - I love mushrooms and broccoli and add them whenever possible. I also love the sweet tang from chunks of ripe, diced mangos, contrasting with the spicy sauce, and am a big fan of the fresh crunch from sliced radishes but again chop and change according to what you like and have in the fridge!&nbsp;</div><div><br /></div><div>The real wow element indeed in any case is the show-stopping and rather addictive Miso and Kimchi sauce, which you will want to pour on just about anything, while a quickly made sesame oil, miso and rice vinegar sauce lends itself perfectly for quickly stir frying your chosen veg in.&nbsp;</div><div><br /></div><div>Make sure to get yourself a nice, good quality piece of tuna and DO NOT overcook it, you want that wonderful just about seared end result that makes the tuna so spectacular. If you want to go super light and low cal use cauliflower "rice" or leaves as base for the bowl or go more classic with some cooked rice or soba noodles!&nbsp;</div><div><br /></div><div>It's a fun dish to make, looks amazing and makes you feel even more amazing after eating it! Real sunshine, nutrient packed food we all can do with during these rather lethargic times.</div><div><br /></div><div>Serves 2 (with plenty of the amazing Kimchi Miso sauce leftover for another day!(</div><div><br /></div><div><b><i><u>INGREDIENTS</u></i></b></div><div><br /></div><b>Kimchi Miso Sauce</b><br /><ul style="text-align: left;"><li>1 tablespoons freshly grated ginger</li><li>1 clove of garlic, roughly chopped</li><li>3 spring onions, roughly chopped (white and pale green parts only)</li><li>1/4 teaspoon crushed red pepper flakes (add more for a bit more heat)</li><li>1 tablespoon toasted sesame oil</li><li>2 tablespoons rice vinegar</li><li>2 teaspoons low sodium soy sauce</li><li>2 tablespoons white miso</li><li>1/4 cup kimchi, roughly chopped</li><li>1 teaspoon honey</li><li>1/4 cup olive oil</li><li>2 tablespoons water (more to thin if need be)</li></ul><b>Miso Sesame Sauce</b><br /><ul style="text-align: left;"><li>2 tbsp sesame oil</li><li>2 tbsp soy sauce</li><li>2 tbsp water</li><li>2 tbsp honey</li><li>1 tbsp white miso</li><li>2 cloves garlic minced</li></ul><div><div><b>Bowl Toppings</b><br /><ul style="text-align: left;"><li>2 cups mushrooms, sliced</li><li>2 heads of bok choi, individual leaves torn from the stem, briefly steamed in the microwave</li><li>2 cups of broccoli florets, briefly steamed in the microwave</li><li>Handful of radishes, thinly sliced</li><li>2 cups cooked white rice, cooked</li><li>Cup of ripe mangos, diced</li><li>1 avocado, 1/2 per person, thinly sliced</li></ul></div></div><div><b>Tuna</b></div><div><ul style="text-align: left;"><li>2 fresh fillets of tuna</li><li>Olive oil</li><li>Black + white sesame seeds</li></ul></div><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Prepare the Miso and Kimchi sauce by combing all the ingredients in a blender and blend until smooth and creamy.&nbsp;</li><li>Taste for seasonings, adjust as needed and set aside.</li><li>Prepare your veggies, rice and toppings, then whisk the ingredients together for your Miso sesame sauce.</li><li>Coat your pieces of tuna in the sesame seeds and season with a bit of salt.&nbsp;</li><li>Set aside.</li><li>Add stir fry veggies one by one (I like to keep the different types of veg apart because of differing cooking times and as it looks neater) to a frying pan and cook them over med-high heat with a splash of the Miso sesame sauce until cooked but still crunchy.&nbsp;</li><li>Add more sauce as needed and set sautéed veg aside until bowl assembly and repeat until all your veg is done!</li><li>Meanwhile, heat olive/coconut oil over high heat in a small frying pan.&nbsp;</li><li>Once oil starts to smoke, add tuna fillet (one at a time) to the pan, cooking for 45 seconds each side (time this on your phone or a kitchen timer).&nbsp;</li><li>You basically want to get a good sear on either side and then lightly cook the ends.&nbsp;</li><li>Remove from heat and cut into thin slices against the grain with a very sharp knife.</li><li>Add your rice to each bowl, then your stir fry veggies, fresh veggies and mango chunks.&nbsp;</li><li>Top with tuna slices and lashings of the Miso and Kimchi sauce.</li><li>Garnish with sesame seeds and enjoy!</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-50340870360850813682021-01-21T05:12:00.004-08:002021-01-21T05:12:24.750-08:00CHRISSY TEIGEN'S FRENCH ONION SOUP WITH CROISSANT CROUTONS <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1AuLYpU3Cns/YAl9Ala_TLI/AAAAAAAAZt8/3f66TRuI-eA0UfonPj7wdswwCq8rIjibQCLcBGAsYHQ/s1136/IMG_7210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-1AuLYpU3Cns/YAl9Ala_TLI/AAAAAAAAZt8/3f66TRuI-eA0UfonPj7wdswwCq8rIjibQCLcBGAsYHQ/w640-h640/IMG_7210.JPG" width="640" /></a></div>&nbsp;<a href="https://1.bp.blogspot.com/-u9fLLVSQzD8/YAl9D2JhQJI/AAAAAAAAZuM/zxpMRWHRebMY2rWLZkFhUPupWFPj_HexACLcBGAsYHQ/s1136/IMG_7215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-u9fLLVSQzD8/YAl9D2JhQJI/AAAAAAAAZuM/zxpMRWHRebMY2rWLZkFhUPupWFPj_HexACLcBGAsYHQ/w640-h640/IMG_7215.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-uf-jk8iycys/YAl9BwVYLeI/AAAAAAAAZuE/N3WkROOm4J0l3wgox0K3AXbnuz2jfXTkACLcBGAsYHQ/s1136/IMG_7214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-uf-jk8iycys/YAl9BwVYLeI/AAAAAAAAZuE/N3WkROOm4J0l3wgox0K3AXbnuz2jfXTkACLcBGAsYHQ/w640-h640/IMG_7214.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-u9fLLVSQzD8/YAl9D2JhQJI/AAAAAAAAZuM/zxpMRWHRebMY2rWLZkFhUPupWFPj_HexACLcBGAsYHQ/s1136/IMG_7215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><a href="https://1.bp.blogspot.com/-SkhaQ2Ny9OU/YAl9BJGo6iI/AAAAAAAAZuA/qHKyhL3vgZUouLq-knw5se6TEvVBXjC9wCLcBGAsYHQ/s1136/IMG_7212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-SkhaQ2Ny9OU/YAl9BJGo6iI/AAAAAAAAZuA/qHKyhL3vgZUouLq-knw5se6TEvVBXjC9wCLcBGAsYHQ/w640-h640/IMG_7212.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-g49xikwVyXM/YAl9DOrJXiI/AAAAAAAAZuI/QfXp6yJSYWo3dw3YgbaFcBHdADWn1QDNQCLcBGAsYHQ/s1136/IMG_7213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-g49xikwVyXM/YAl9DOrJXiI/AAAAAAAAZuI/QfXp6yJSYWo3dw3YgbaFcBHdADWn1QDNQCLcBGAsYHQ/w640-h640/IMG_7213.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-1SsB2Qj8rXs/YAl8_7qyGNI/AAAAAAAAZt4/rrLcX3kaEBc8ddZFqbkAf7SheH9p0b4RgCLcBGAsYHQ/s1136/IMG_7211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-1SsB2Qj8rXs/YAl8_7qyGNI/AAAAAAAAZt4/rrLcX3kaEBc8ddZFqbkAf7SheH9p0b4RgCLcBGAsYHQ/w640-h640/IMG_7211.JPG" width="640" /></a><p></p><p></p><div class="separator" style="clear: both; text-align: left;">I am always a little dubious about the skills and credentials of a celebrity cook, more known for being a celebrity than being a legit recipe developer, but whilst hunting for a recipe for a French onion soup, caused by a moment of 'Fernweh' and missing Paris with its fabulous bistros, I couldn't help but be intrigued by Chrissy Teigen's indulgent sounding version of this comfort food classic.&nbsp;</div><p></p><p>Indeed inventive additions like soya sauce in the broth and over the the top croissant croutons instead of your standard baguette ones quickly dispelled my initial reservation and on a particular grey and rainy Saturday night I made my own version and wow it did not disappoint!&nbsp;</p><p>A real game changer here were Oxo's vegan "beef" flavoured stock cubes (available at <a href="https://www.sainsburys.co.uk/gol-ui/product/all-vegan-products/oxo-vegan-beef-flavoured-stock-cubes-x12-71g" target="_blank">Sainsbury's </a>and Waitrose) which tasted so rich and beef like that I couldn't quite believe they were fully vegan, enabling a non meat eater to still achieve that wonderfully rich broth an onion soup is all about.&nbsp;</p><p>Onions are slow cooked, don't rush this step, red wine injected for further flavour until the broth gets added, and everything simmers for a good 45 minutes, yes, not a quick dinner but so worth taken the time for.&nbsp;</p><p>The final bowl comes with lashings of grated and melted Gruyere cheese and buttery chunks of croissants croutons, croissants cut into bite sized pieces and quickly crisped up in the oven before they adorn the top of the soup.&nbsp;</p><p>Sophisticated yet like a hug in a dish and honestly the best onion soup I have had in my life, even when compared to those I had Paris, so I eat my words and indeed your soup Ms Teigen, you are a damn fine cook, celebrity or not!</p><p>Serves 2 as main course</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>3 Tablespoons Olive Oil</li><li>5 Tablespoons Butter</li><li>10 Cups Thinly Sliced Onions</li><li>5 Thyme Springs, Tied Into A Bundle With Kitchen Twine</li><li>8 Cloves Garlic, Thinly Sliced</li><li>2 Tablespoon All-Purpose Flour</li><li>1 ? Cups Dry Red Wine</li><li>6 Cups Beef Broth (or the amazing Vegan alternative I used)</li><li>1 ? Tablespoon Soy Sauce</li><li>Kosher Salt</li><li>2 Large Croissants, Cut Into 1 ? Inch Cubes</li><li>2 cups grated Gruyère&nbsp;</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Heat the oil and 5 tablespoons of butter in a big saucepan on high heat till melted.&nbsp;</li><li>Add your thinly sliced onions and thyme bundle and cook.&nbsp;</li><li>Stir often for about 15 minutes until the onions are still light in color and begin to shrink.&nbsp;</li><li>Reduce the heat to medium-low and add the thinly sliced garlic.&nbsp;</li><li>Cook another 20 minutes (give or take), stirring often, until the onions are a deep golden color and tender. Watch the color more than the clock.&nbsp;</li><li>If you noticed some onions are browning more than others, stir more frequently.&nbsp;</li><li>You want all your onions to be an even golden brown.</li></ul><ul><li>Next, add the 2 tablespoons of flour and stir until it coats all the onions for about 3 minutes, until they have a dull appearance.&nbsp;</li><li>Now ADD THE WINE!&nbsp;</li><li>Increase the heat to medium and bring to a boil.&nbsp;</li><li>Cook the onions for about 5 minutes until they are purple and almost all the wine has evaporated.&nbsp;</li><li>Take out the thyme bundle and throw it away.&nbsp;</li><li>Add your beef broth, soy sauce (DON’T skip this ingredient), and 1 teaspoon of salt.&nbsp;</li><li>Bring to a boil over high heat then reduce heat to a gentle simmer.&nbsp;</li><li>Continue to simmer until the soup has thickened and the onions are no longer purple, about 45 minutes. Season with salt to taste.</li></ul><ul><li>Preheat the oven to 180 degrees celsius.</li><li>Spread out the croissant pieces on a baking sheet and bake for about 7 minutes until golden. Remove from oven and crank up your grill.&nbsp;</li></ul><ul><li>Arrange your soup bowls on a baking tray.&nbsp;</li><li>Add a handful of Gruyère cheese to the the bottom of each soup bowl.&nbsp;</li><li>Ladle soup over cheese and add your croissant.&nbsp;</li><li>Top off with more grated cheese.&nbsp;</li><li>Grill until cheese is bubbly about 3 or 4 minutes.&nbsp;</li><li>Now sit down and enjoy the best soup of your life.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-78711396553288248612021-01-19T05:26:00.001-08:002021-01-19T05:26:53.898-08:00REAL DEAL CHICAGO DEEP DISH CHEESE & TOMATO PIZZA!<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EZsdmHzFVLw/YAbbzxKSm9I/AAAAAAAAZtE/S3zumCsyAIAVI2d-N2EzaU_6nh-kuqzQQCLcBGAsYHQ/s1136/IMG_6636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-EZsdmHzFVLw/YAbbzxKSm9I/AAAAAAAAZtE/S3zumCsyAIAVI2d-N2EzaU_6nh-kuqzQQCLcBGAsYHQ/w640-h640/IMG_6636.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-b2TyIslS8u8/YAbb4geE4_I/AAAAAAAAZtY/eI_Hxd9Ggug7Wz1wIH9Jo9WIE5WJTDnEACLcBGAsYHQ/s1136/IMG_6642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-b2TyIslS8u8/YAbb4geE4_I/AAAAAAAAZtY/eI_Hxd9Ggug7Wz1wIH9Jo9WIE5WJTDnEACLcBGAsYHQ/w640-h640/IMG_6642.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JLnxR2mH13w/YAbb3kK_udI/AAAAAAAAZtU/zWc2ZWmHoLcnizy6E-AKB6Eu3uLtG3WTwCLcBGAsYHQ/s1136/IMG_6641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-JLnxR2mH13w/YAbb3kK_udI/AAAAAAAAZtU/zWc2ZWmHoLcnizy6E-AKB6Eu3uLtG3WTwCLcBGAsYHQ/w640-h640/IMG_6641.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-G1Q5GR66Ml4/YAbb2OM9meI/AAAAAAAAZtM/OnArElAz5uw6pInSO5hnB3sxcf0CYiGiwCLcBGAsYHQ/s1136/IMG_6639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-G1Q5GR66Ml4/YAbb2OM9meI/AAAAAAAAZtM/OnArElAz5uw6pInSO5hnB3sxcf0CYiGiwCLcBGAsYHQ/w640-h640/IMG_6639.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tNMXMPADe20/YAbbx3tdTJI/AAAAAAAAZs8/FesqgNLrNjUKKVC-WfO1RB_Tvo6E-2riwCLcBGAsYHQ/s1136/IMG_6637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-tNMXMPADe20/YAbbx3tdTJI/AAAAAAAAZs8/FesqgNLrNjUKKVC-WfO1RB_Tvo6E-2riwCLcBGAsYHQ/w640-h640/IMG_6637.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-Nbm463n2dJ0/YAbb0Xm1YGI/AAAAAAAAZtI/NXlkinivuLwCFCH_ymPl8oBetuP2x87AgCLcBGAsYHQ/s1136/IMG_6638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Nbm463n2dJ0/YAbb0Xm1YGI/AAAAAAAAZtI/NXlkinivuLwCFCH_ymPl8oBetuP2x87AgCLcBGAsYHQ/w640-h640/IMG_6638.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-tONQlYq2fyg/YAbb3J5WVDI/AAAAAAAAZtQ/DrUGkPBwB08OtSgJ0Ke-Kq2cYerKK9zAgCLcBGAsYHQ/s1136/IMG_6640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-tONQlYq2fyg/YAbb3J5WVDI/AAAAAAAAZtQ/DrUGkPBwB08OtSgJ0Ke-Kq2cYerKK9zAgCLcBGAsYHQ/w640-h640/IMG_6640.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-q0AF3SA_P2s/YAbbztPRy6I/AAAAAAAAZtA/9mJxqmh36MU4hpQscWAOOOLZmjLHCaeoQCLcBGAsYHQ/s1136/IMG_6635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-q0AF3SA_P2s/YAbbztPRy6I/AAAAAAAAZtA/9mJxqmh36MU4hpQscWAOOOLZmjLHCaeoQCLcBGAsYHQ/w640-h640/IMG_6635.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">This pizza is NOT your standard Italian kind and I was a little dubious about the idea of a sort of pizza "pie" where the cheese comes first and is then topped with a tomato sauce but OMG this was total cheesy, comfort food heaven and a real Friday dinner treat while restaurants remain closed and we are all a bit over takeaways.</div><p><span></span></p><p>I usually buy ready made pizza dough but here dared to make it from scratch (particularly as this dough stands out with its addition of cornflour) and found it surprisingly easy to do!&nbsp;</p><p>Make sure you leave yourself enough time for the rising process and extra butter lamination step which will make the dough extra bouncy and light, and don't you dare to cheat on the tomato sauce, it's a real delight, again made from scratch and simmered leisurely for a good 20 minutes to really let all flavours develop.</p><p>Ok, maybe it is a bit extra of an effort to make for a simple pizza but then again when am I next likely to make it to the States for a bit of pizza pie action, so may as well make it at home in the meantime and really who won't be cheered up by a cheesy, tomatoey, carby slice of goodness to brighten up even the most bleak of lockdown days.</p><p>Makes 2 deep dish pizzas (you will need two cake tins to make them at the same time)</p><p><span style="font-size: large;"><b><i><u>INGREDIENTS</u></i></b></span></p><b><i>PIZZA DOUGH</i></b><br /><ul style="text-align: left;"><li>3 1/4 cups unbleached all-purpose flour</li><li>1/2 cup <a href="https://www.sainsburys.co.uk/gol-ui/Product/dunns-river-cornmeal-coarse">yellow cornmeal (found in the Caribbean section at a big Sainsbury's)&nbsp;</a></li><li>2 1/4 teaspoons instant or rapid-rise yeast</li><li>2 teaspoons sugar</li><li>1 1/2 teaspoons salt</li><li>1 1/4 cups water, room temperature</li><li>7 tablespoons butter, divided</li></ul><div><br /></div><b><i>PIZZA SAUCE</i></b><br /><ul style="text-align: left;"><li>2 tablespoons butter</li><li>1/4 cup finely chopped white onion</li><li>2 cloves minced garlic</li><li>1 (28-ounce) can crushed tomatoes</li><li>1/2 teaspoon oregano</li><li>1 bay leaf</li><li>1/2 teaspoon salt</li><li>1/4 teaspoon black pepper</li><li>1/2 teaspoon sugar</li><li>2 tablespoons fresh basil, chopped</li><li>1 tablespoon extra-virgin olive oil</li></ul><div><br /></div><i><b>ASSEMBLY</b></i><br /><ul style="text-align: left;"><li>4 tablespoons olive oil</li><li>4 cups grated mozzarella cheese</li><li>1/4 cup grated Parmesan cheese</li></ul><div><br /></div><div><br /></div><div><b><i><u><span style="font-size: large;">METHOD</span></u></i></b></div><br /><i><b>TO MAKE THE PIZZA DOUGH</b></i><br /><ul style="text-align: left;"><li>In a bowl combine the flour, cornmeal, yeast, sugar and salt and give it a quick whisk.&nbsp;</li><li>Melt 3 tablespoons of the butter and add it, along with the warm water, to the dry ingredients.&nbsp;</li><li>Leave the remaining 4 tablespoons of butter on the counter to soften.</li><li>Mix with your hands until the dough starts to come together, then knead for 4 to 5 minutes until the dough is smooth.</li><li>Drizzle a little olive oil into a large, clean bowl, then transfer the dough to the bowl and give it a turn to coat it in the oil so it doesn't dry out.&nbsp;</li><li>Cover tightly with plastic wrap, and let the dough rise in a warm place for about 1 hour, until nearly doubled in size.</li><li>When the dough has risen, roll it into a 15x12-inch rectangle on a clean work surface using a rolling pin. Spread the remaining 4 tablespoons of softened butter evenly over the dough.</li><li>Roll the dough into a tight cylinder and pinch the edges together.&nbsp;</li><li>With the seam side down, flatten the dough into an 18x4-inch rectangle, then slice it in half crosswise with a sharp knife or pastry cutter.&nbsp;</li><li>Fold each portion of the dough over itself into thirds, then pinch the seams together to shape into two balls.</li><li>Return the balls of dough to the oiled bowl, cover tightly with plastic wrap again, and allow to rise in the refrigerator for another 45 minutes, until almost doubled in size again.</li></ul><div><br /></div><div><ol style="border: 0px; box-sizing: inherit; font-variant-ligatures: normal; list-style: none; margin: 10px 0px 15px; outline: 0px; padding: 0px; text-decoration-thickness: initial; vertical-align: baseline;"><b><i>TO MAKE THE PIZZA SAUCE</i></b><br /></ol><ul style="text-align: left;"><li>In a saucepan, melt the butter over medium heat.&nbsp;</li><li>Add the onion and sauté for 5-7 minutes, until softened.&nbsp;</li><li>Add the garlic and sauté for another 30 seconds, until fragrant.</li><li>Add the crushed tomatoes, oregano, bay leaf, salt, pepper and sugar and stir to combine.&nbsp;</li><li>Reduce heat, cover, and simmer for 15-20 minutes until slightly thickened and reduced to about 2 1/2 cups.</li><li>Remove from heat and stir in the chopped basil and olive oil.&nbsp;</li><li>Season with additional salt &amp; pepper, to taste.</li></ul></div><div><br /></div><br /><i><b>ASSEMBLE AND BAKE</b></i><br /><ul style="text-align: left;"><li>Preheat oven to 220 degrees celsius.&nbsp;</li><li>Divide 4 tablespoons of olive oil between two 9-inch cake pans, coating the bottoms and sides well.</li><li>Roll out each ball of dough on a lightly floured surface.&nbsp;</li><li>They should make roughly 13-inch discs about 1/4 inch thick.</li><li>Transfer the pizza dough to the prepared cake pans, lightly pressing it into the corners and up the sides.</li><li>Fill each pizza crust with 2 cups of the shredded mozzarella, then add any additional toppings like sausage or vegetables, if you want.&nbsp;</li><li>Finish each pizza with 1 1/4 cups of the pizza sauce spread over the cheese layer and sprinkle with Parmesan cheese.</li><li>Bake for 20 to 30 minutes, until the crust is golden brown.&nbsp;</li><li>Remove from the oven and allow the pizzas to rest for 10 minutes before slicing and serving.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-29162509290460924212021-01-14T08:14:00.001-08:002021-01-14T08:14:35.920-08:00OTTOLENGHI'S HOMEMADE BIANG BIANG NOODLES WITH CHILLI OIL & TAHINI SOYA SAUCE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ayfMA4kRU_0/YABsfKj2UnI/AAAAAAAAZr4/BgT2WnPyW8MLRF0i308GzlINLEgQrJsZACLcBGAsYHQ/s1136/IMG_5942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-ayfMA4kRU_0/YABsfKj2UnI/AAAAAAAAZr4/BgT2WnPyW8MLRF0i308GzlINLEgQrJsZACLcBGAsYHQ/w640-h640/IMG_5942.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KoULaP1-_Z8/YABse-xx2_I/AAAAAAAAZr0/arSde6pIiH8RiWDGzmI7oC6_WZyu2flpACLcBGAsYHQ/s1136/IMG_5943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-KoULaP1-_Z8/YABse-xx2_I/AAAAAAAAZr0/arSde6pIiH8RiWDGzmI7oC6_WZyu2flpACLcBGAsYHQ/w640-h640/IMG_5943.JPG" width="640" /></a></div>&nbsp;<a href="https://1.bp.blogspot.com/-UdfWf_podeE/YABsgjkwbCI/AAAAAAAAZsA/pcPd_q5nazgNNL2oApj-d_1bXdFnX_XawCLcBGAsYHQ/s1136/IMG_5945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-UdfWf_podeE/YABsgjkwbCI/AAAAAAAAZsA/pcPd_q5nazgNNL2oApj-d_1bXdFnX_XawCLcBGAsYHQ/w640-h640/IMG_5945.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-eX5Qv96mWo4/YABsj_KQmwI/AAAAAAAAZsQ/sCsY8GMLqxsa9n4zuK5wBxQ8ZSqOdH_-gCLcBGAsYHQ/s1136/IMG_5949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-eX5Qv96mWo4/YABsj_KQmwI/AAAAAAAAZsQ/sCsY8GMLqxsa9n4zuK5wBxQ8ZSqOdH_-gCLcBGAsYHQ/w640-h640/IMG_5949.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-VWXnUo51xI4/YABsjBZR83I/AAAAAAAAZsI/oJQKU2TWlFIHwyRs46M_li8S2NJ8P1IGgCLcBGAsYHQ/s1136/IMG_5947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-VWXnUo51xI4/YABsjBZR83I/AAAAAAAAZsI/oJQKU2TWlFIHwyRs46M_li8S2NJ8P1IGgCLcBGAsYHQ/w640-h640/IMG_5947.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-UdfWf_podeE/YABsgjkwbCI/AAAAAAAAZsA/pcPd_q5nazgNNL2oApj-d_1bXdFnX_XawCLcBGAsYHQ/s1136/IMG_5945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><a href="https://1.bp.blogspot.com/-yiW5yvU9164/YABsjWvTjOI/AAAAAAAAZsM/G9ytsbrRD9k7KKjWnsL0lL6a_mqwX_0wwCLcBGAsYHQ/s1136/IMG_5948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-yiW5yvU9164/YABsjWvTjOI/AAAAAAAAZsM/G9ytsbrRD9k7KKjWnsL0lL6a_mqwX_0wwCLcBGAsYHQ/w640-h640/IMG_5948.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-esfT9I1TZGk/YABsfEM1uYI/AAAAAAAAZr8/icWgxg3RZOYS3VtNM7P6Hbjyh7szR5ISACLcBGAsYHQ/s1136/IMG_5944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-esfT9I1TZGk/YABsfEM1uYI/AAAAAAAAZr8/icWgxg3RZOYS3VtNM7P6Hbjyh7szR5ISACLcBGAsYHQ/w640-h640/IMG_5944.JPG" width="640" /></a><p></p><div class="separator" style="clear: both; text-align: left;">This is not a recipe to make in a rush. It will take a good afternoon to prep, some nerve wrecking minutes to pull the noodles and most likely a lengthy visit to a well stocked supermarket to find some of the more unusual ingredients used by Ottolenghi in this belter of a recipe BUT trust me on this one, it's totally worth the effort, especially as you end having made and hand-pulled (!) your own noodles!&nbsp;</div><p></p><p>Instructions and the length of the ingredients list may sound daunting but actually it's all very doable if you go step by step and WOW the final bowl of noodles is a simple flavour explosion - silky noodles, the most incredible homemade chilli oil and a banger of a tahini soya sauce, it's a dish you won't forget in a hurry and which you would easily devour without a question at one of Ottolenghi's famous restaurants.</p><p>Your noodles do not have to end up looking perfect to taste the part but I actually didn't find making them too hard after watching <a href="https://www.instagram.com/stories/highlights/18137622403039786/" target="_blank">this little tutorial video by a recipe developer at Ottolenghi</a> and overall I found the whole process of creating these noodles from just flour, water and salt incredibly fascinating!</p><p>Admittedly, without the time we are forced to have on our hands right now I probably would have never tried making this but I am so glad I dared to approach a recipe that no doubt intimidated me a little because the end result was so, so good!&nbsp;</p><p>Give this a go, I promise you will nail it.</p><p>Serves 2</p><p><i><u><b>INGREDIENTS</b></u></i></p><br /><b><i>FOR THE NOODLES</i></b><br /><ul style="text-align: left;"><li>300g plain flour</li><li>? tsp salt</li><li>150g water (measure the water rather than trust liquid measurement, it's about being precise here)</li></ul><div><br /><b><i>FOR THE CHILLI OIL</i></b><br /><ul style="text-align: left;"><li>150ml sunflower oil</li><li>1 banana shallot, peeled and finely chopped&nbsp;</li><li>2 garlic cloves, peeled and finely chopped</li><li>10g fresh ginger, peeled and finely grated</li><li>? red chilli, finely chopped</li><li>1 whole star anise</li><li>1 tbsp red bell pepper flakes</li><li>1 tsp chilli flakes</li><li>1? tsp Szechuan peppercorns, roughly crushed (got these at Waitrose)</li><li>1? tsp tomato paste</li><li>1 tsp black sesame seeds</li><li>1 tsp sesame seeds</li><li>Salt</li></ul><b><i><br />FOR THE TAHINI &amp; SOYA SAUCE</i></b><br /><ul style="text-align: left;"><li>60g tahini (mixed very well, to combine the solids and fat)</li><li>2 tbsp soy sauce</li><li>1? tbsp maple syrup</li><li>1? tbsp rice vinegar</li><li>1 tbsp water</li></ul><br /><i><b>TO SERVE</b></i><br /><ul style="text-align: left;"><li>2 spring onions, trimmed and julienned</li><li>? large cucumber, halved lengthways, seeds scooped out and discarded, flesh cut into 1?cm dice</li><li>1? tbsp sesame seeds, toasted</li></ul><div><br /></div><br /><b><i><u>METHOD</u></i></b><br /><ul style="text-align: left;"><li>For the noodles, mix the flour and salt in a bowl, then very slowly pour in the water, stirring with a chopstick the whole time, until the mix comes together into a dough – it will look on the dry side once all the water has been added, but don’t be tempted to add any more.</li><li>Transfer to a work surface and knead for about five minutes, until the dough comes together into a shaggy ball.&nbsp;</li><li>You’ll need to use some muscle here, because it will be quite tough.&nbsp;</li><li>Cover with a tea towel and leave to rest for 10 minutes.</li><li>After the dough has rested, knead again vigorously for 10 minutes, until it’s very smooth: it should by now have the texture of Play-Doh and, if you poke it, the indentation should remain, rather than spring back. Cover again with a tea towel and rest for another 10 minutes.</li><li>Grease a big plate with plenty of vegetable oil.&nbsp;</li><li>Cut the dough into eight equal pieces of about 55g each, then roll each piece into a sausage and place on the greased plate.&nbsp;</li><li>Cover with cling-film and leave to rest at room temperature for two to three hours.</li><li>Meanwhile, make the chilli oil.&nbsp;</li><li>Heat two tablespoons of sunflower oil in a small saucepan on a medium-high heat, add the next eight ingredients and a quarter-teaspoon of salt, turn down the heat to medium and fry very gently for five minutes, stirring often, until the shallot is soft.&nbsp;</li><li>Add the tomato paste and all the sesame seeds, and cook for another two minutes.&nbsp;</li><li>Stir in the remaining 120ml oil, reduce the heat to low and simmer very gently for 20 minutes – if the oil starts to bubble at all, take it off the heat for a minute, to cool down.&nbsp;</li><li>Turn off the heat and leave to cool and infuse for at least an hour.</li><li>For the tahini soy sauce, whisk all the ingredients in a bowl until very smooth.</li><li>Once the dough has rested, flatten each sausage into a rectangle: grease a work surface, then, working with one piece at a time, use a rolling pin to roll the dough sausage into a 16cm x 8cm rectangle. Use a chopstick to make an indent across the middle of the rectangle - this will be your “ripping line” later. Repeat with the other seven dough sausages, then leave to rest for 10 minutes.</li><li>Put a large spoonful each of the numbing oil and tahini soy sauce into two serving bowls and put to one side.</li><li>Bring a large pot of salted water to a boil.&nbsp;</li><li>Meanwhile, and again working with one piece of dough at a time, take both ends of the dough rectangle between your thumb and fingers of each hand, and start to pull slowly and gently, until you feel there is no more tension left.&nbsp;</li><li>Still holding both ends, slap the noodle down on the work surface about five times, gently stretching it out more as you go.</li><li>Lower the now stretched noodle on to the work surface, then, using the indent you made earlier, tear it in half lengthways to form a large, closed loop.&nbsp;</li><li>Drop the noodle straight into the pan of boiling water, and cook for about a minute, or until it floats to the top.</li><li>Repeat with the remaining pieces of dough, adding them to the water as they’re stretched and ripped. Drain the cooked noodles well, then transfer them to the serving bowls.</li><li>Use chopsticks to mix the noodles with the oil and sauces, adding more of each to taste.&nbsp;</li><li>Top with the spring onion, cucumber and sesame seeds, and serve with more soy sauce drizzled on top.</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-38803773071172684082021-01-13T04:23:00.003-08:002021-01-13T04:23:33.856-08:00DIY JAPANESE OKONOMIYAKI (SAVOURY PANCAKE ON FRIED YAKISOBA NOODLES)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-me-u4IayvJ8/X_7k6AXpnsI/AAAAAAAAZrM/K6DDbz6UtGU3hIJmaeeXORjgIhHw_0naACLcBGAsYHQ/s1136/IMG_5789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-me-u4IayvJ8/X_7k6AXpnsI/AAAAAAAAZrM/K6DDbz6UtGU3hIJmaeeXORjgIhHw_0naACLcBGAsYHQ/w640-h640/IMG_5789.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O1ZDyyTvhAk/X_7k6mq0lhI/AAAAAAAAZrQ/OmKfHxZT-xsHix61K0udMtDCiadZQYYUACLcBGAsYHQ/s1136/IMG_5790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-O1ZDyyTvhAk/X_7k6mq0lhI/AAAAAAAAZrQ/OmKfHxZT-xsHix61K0udMtDCiadZQYYUACLcBGAsYHQ/w640-h640/IMG_5790.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YTuisgTS8wg/X_7k40tmZbI/AAAAAAAAZrI/BOfrcphf-G4xZLFst3H5CZdorSmdHKZQwCLcBGAsYHQ/s1136/IMG_5791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-YTuisgTS8wg/X_7k40tmZbI/AAAAAAAAZrI/BOfrcphf-G4xZLFst3H5CZdorSmdHKZQwCLcBGAsYHQ/w640-h640/IMG_5791.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cJo_3LJF4Yo/X_7k8G4xRyI/AAAAAAAAZrc/dOmf67wVEts5YpnPyHCj5veEeJS2h-kcQCLcBGAsYHQ/s1136/IMG_5792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-cJo_3LJF4Yo/X_7k8G4xRyI/AAAAAAAAZrc/dOmf67wVEts5YpnPyHCj5veEeJS2h-kcQCLcBGAsYHQ/w640-h640/IMG_5792.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AnCIEQ53cXI/X_7k-HrL_kI/AAAAAAAAZrg/VFS5C4dxpUsjSSshSl-3KwKDrsSsFuvIQCLcBGAsYHQ/s1136/IMG_5793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-AnCIEQ53cXI/X_7k-HrL_kI/AAAAAAAAZrg/VFS5C4dxpUsjSSshSl-3KwKDrsSsFuvIQCLcBGAsYHQ/w640-h640/IMG_5793.JPG" width="640" /></a></div><br />Ok, disclaimer first - this recipe requires a visit to an excellently stocked Japanese or Asian supermarket as well as the time and patience to find the slightly random and to normal western cooking unknown ingredients. Then again what else is there to do at the moment than go to the supermarket, so why not make it a bit more fun than the standard trip to the Sainsbury's down the road! <br /><br />I found everything at the <a href="https://www.japancentre.com/en/stores" target="_blank">Japan Centre</a>, which is located in the deserted ghost-town like part of central London that used to be buzzing Soho, and I did end up spending a little extravagantly on all the fancy imported ingredients (powdered seaweed anyone?!) but then once again what else is there left to do in full bleak lockdown than spent money on good food and good drinks, especially as I have always wanted to make Okonomiyaki at home!<br /><br />For those unfamiliar, an Okonomiyaki is made from seasoned flour, cabbage, various fresh meats and vegetables, mixed together and cooked in a frying pan just like a pancake. <br /><br />The version I made then gets flipped over onto some grilled yakisoba noodles and everything gets topped with lashings of sticky Okonomiyaki sauce, the rather addictive special Japanese Kewpie mayo (made with only the yolks, opposed to Western mayonnaise which typically uses the whole egg and which results in an almost custard-like texture of the Japanese version), "dancing" bonito flakes (simmered, smoked and fermented skipjack tuna flakes which will appear to move when hitting the hot pancake), finely ground seaweed (aonori) and pickled ginger! <br /><br />It takes a bit of practise flipping your creation and I would recommend having two spatulas handy, I didn't and had to literally air flip the pancake onto the noodles which was quite nerve-racking, but overall making your own Okonomiyaki is a super fun and tasty way to have a Japanese inspired dinner and my end result came pretty close to the ones I have enjoyed at authentic Japanese joints in the past.&nbsp;<div><br /></div><div>My dream trip of a lifetime to Tokyo may have to remain a dream for the foreseeable future but with a little fantasy, my plate of Okonomiyaki did offer a brief escape from everyday mundanity right now. <br /><br />Serves 1 for a generous main course</div><div><br /><br /><b><i><u>INGREDIENTS</u></i></b><div><ul style="text-align: left;"><li>100g <a href="https://www.japancentre.com/en/categories/11192-okonomiyaki-pancakes?per_page=24&amp;sort_value=bs_in&amp;tag_ids%5B%5D=36">okonomiyaki flour</a></li><li>100ml water</li><li>1 egg</li><li>1/4 cabbage</li><li>1 spring onion</li><li>150g yakisoba noodles</li></ul></div><div><br /><b><i>TOPPINGS</i></b><br /><ul style="text-align: left;"><li>Meat / seafood toppings of your choice- I went for 150g king prawns but you could also go for pre-cooked bacon rashers</li></ul><br /><b><i>TO SERVE</i></b><br /><ul style="text-align: left;"><li><a href="https://www.japancentre.com/en/categories/11192-okonomiyaki-pancakes?per_page=24&amp;sort_value=bs_in&amp;tag_ids%5B%5D=51">Mayonnaise</a></li><li><a href="https://www.japancentre.com/en/categories/11192-okonomiyaki-pancakes?per_page=24&amp;sort_value=bs_in&amp;tag_ids%5B%5D=52">Okonomiyaki sauce</a></li><li><a href="https://www.japancentre.com/en/search?utf8=%E2%9C%93&amp;term=katsuobushi">Dried bonito flakes</a></li><li><a href="https://www.japancentre.com/en/search?utf8=%E2%9C%93&amp;term=aonori">Aonori seaweed</a></li><li><a href="https://www.japancentre.com/en/search?utf8=%E2%9C%93&amp;term=pickled+ginger">Pickled ginger</a></li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><div><br /></div><ul style="text-align: left;"><li>Mix the okonomiyaki flour and the water together and set aside.</li><li>Chop the cabbage and spring onion into fine pieces and add to batter mix.</li><li>Add the egg and mix until everything is evenly combined.&nbsp;</li><li>Take care not to over-mix, or this will result in a tough and chewy pancake.</li><li>Heat up a frying pan or hotplate with a little oil on medium high heat.&nbsp;</li><li>Pour the okonomiyaki batter into a round pancake shape in the centre of the pan.&nbsp;</li><li>Cook the pancake for 3-4 minutes until the bottom is light brown.</li><li>Meanwhile fry up your yakisoba noodles in another pan, ready to flip the pancake on to these when cooking the other side.</li><li>Once the bottom of the pancake is cooked, add any toppings to the top and flip over the yakisoba noddles to finish cooking.&nbsp;</li><li>Do not press down with a spatula or the pancake will not be light and fluffy. Cook for a further 3-4 minutes and remove from the pan when finished.</li><li>Smother with lashings of okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed and a portion of pickled ginger.</li></ul></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-83798710930140705082021-01-11T04:31:00.004-08:002021-01-11T04:31:13.794-08:00CARAMELISED SHALLOT & CHEDDAR TARTE TATIN<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zq_hDsUl3l8/X_xDyikL5eI/AAAAAAAAZqA/TR33Ppska_kN9PKDO4SabCNOJaFJHh8NgCLcBGAsYHQ/s1136/IMG_5374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Zq_hDsUl3l8/X_xDyikL5eI/AAAAAAAAZqA/TR33Ppska_kN9PKDO4SabCNOJaFJHh8NgCLcBGAsYHQ/w640-h640/IMG_5374.JPG" width="640" /></a><a href="https://1.bp.blogspot.com/-Qf_5QtwqDrg/X_xDyX937XI/AAAAAAAAZp4/wGyBz0OWyHMaV3hnBJMRPnWceOZZkluxgCLcBGAsYHQ/s1136/IMG_5372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-Qf_5QtwqDrg/X_xDyX937XI/AAAAAAAAZp4/wGyBz0OWyHMaV3hnBJMRPnWceOZZkluxgCLcBGAsYHQ/w640-h640/IMG_5372.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-17b3wmUemjA/X_xDym9vN0I/AAAAAAAAZp8/vSZq_jL5EAsKgBWPI2yrfZJKnTj2soDeACLcBGAsYHQ/s1136/IMG_5375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-17b3wmUemjA/X_xDym9vN0I/AAAAAAAAZp8/vSZq_jL5EAsKgBWPI2yrfZJKnTj2soDeACLcBGAsYHQ/w640-h640/IMG_5375.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UICbhi_zLao/X_xD1jD4oEI/AAAAAAAAZqI/w-Cw3AOnLj0gYqSFLKFGhGpPWFRa7NGrQCLcBGAsYHQ/s1136/IMG_5376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-UICbhi_zLao/X_xD1jD4oEI/AAAAAAAAZqI/w-Cw3AOnLj0gYqSFLKFGhGpPWFRa7NGrQCLcBGAsYHQ/w640-h640/IMG_5376.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vr-5cDDTgUw/X_xD3G5yrBI/AAAAAAAAZqM/-mVUIjBYBo4mbx-jiTGY-gUI6_D7XMKfACLcBGAsYHQ/s1136/IMG_5378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-vr-5cDDTgUw/X_xD3G5yrBI/AAAAAAAAZqM/-mVUIjBYBo4mbx-jiTGY-gUI6_D7XMKfACLcBGAsYHQ/w640-h640/IMG_5378.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KYWe5TuSbgc/X_xD3d1plVI/AAAAAAAAZqQ/6rE748idVBsSx5hzAD5GAydNuuCqWh8kwCLcBGAsYHQ/s1136/IMG_5379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1136" height="640" src="https://1.bp.blogspot.com/-KYWe5TuSbgc/X_xD3d1plVI/AAAAAAAAZqQ/6rE748idVBsSx5hzAD5GAydNuuCqWh8kwCLcBGAsYHQ/w640-h640/IMG_5379.JPG" width="640" /></a></div><p>This was my very first attempt at a tarte tatin and this savoury version not only looked the part with wonderfully caramelised shallots, topped with melting sharp cheddar and lots of fresh herbs, but was also surprisingly easy to make, thanks to one of my favourite lockdown staple ingredient, the humble ready made puff pastry sheet!&nbsp;</p><p></p><p>A great vegetarian main course, served best with some truffled mascarpone, rockets and a drizzle of balsamic reduction.</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>75g butter</li><li>1 tbsp fresh thyme, finely chopped</li><li>? tbsp rosemary, fine chopped</li><li>? tbsp sage, finely chopped</li><li>1 clove of garlic, minced</li><li>900g round shallots, peeled, left whole then halved top stem trimmed</li><li>? tbsp salt</li><li>2 tbsp balsamic vinegar</li><li>1 tbsp port or sweet red wine</li><li>100g mature cheddar, grated</li><li>1 sheet ready rolled puff pastry&nbsp;</li><li>A handful of fresh thyme to garnish</li></ul><br /><b><i><u>METHOD</u></i></b><br /><ul style="text-align: left;"><li><br /></li><li>Preheat your oven to 200 degrees celsius</li><li>Place the butter in a frying pan, suitable to be used in the oven.&nbsp;</li><li>Melt over a low/ medium heat then add in the garlic and chopped herbs.&nbsp;</li><li>Keep the heat low to ensure the butter does not burn.</li><li>Arrange the shallots cut side down in the pan, in a circular pattern.&nbsp;</li><li>Season with salt and fry for 10-15 minutes, over a medium heat until caramelised and softened on the side in tact with the pan.</li><li>Add the balsamic vinegar and port / red wine to the pan and cook for a further 5 minutes until reduced and syrupy.</li><li>Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides, trimming down any access dough</li><li>Place in the preheated oven and bake for 20- 25 minutes.</li><li>Allow to cool in the pan slightly for approximately 5 minutes.&nbsp;</li><li>Place a large plate over the top of the pan and turn it over to remove the tarte from the pan.</li><li>Garnish with fresh thyme and serve immediately.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0日韩精品亚洲专区在线影院