BBQ Jackfruit

Post: Jackfruit INGREDIENTS: 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*) 1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder) […]

Æbleskiver

Post: Æbleskiver Servings: 30 pancakes. Author: Bronte Aurell INGREDIENTS 3 eggs separated 300 ml buttermilk 100 ml double cream 1 tsp vanilla extract 1 tbsp caster sugar ½ tsp salt 1 tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cardamom 250 g plain flour 1 medium lemon grated zest of, to taste […]

Vegan XO Relish

Post: XO INGREDIENTS: 28 g (1 oz) dried shiitake mushrooms 8 g (2 large pc) kombu 500 ml (2 cups) filtered water 10 g (14 no) dried chillies, seeded and roughly chopped 24 g (1 medium) shallot, minced 5 g (1 clove) garlic, minced 1 tbsp cold-pressed sesame oil 2 tsp tamari 1 tsp molasses […]

Champagne and Raspberry Posset

Post: Posset INGREDIENTS: 140g frozen raspberries , defrosted 2 tbsp champagne (buy a mini bottle and treat yourself to a glass while you prepare dinner!) 200ml double cream 4 tbsp golden caster sugar 2 tsp freeze-dried raspberry pieces shortbread biscuits , to serve METHOD: Put the raspberries and Champagne in a mini food processor or […]

Tomato Salad with Shaved Goat’s Cheese

Post: Food Heroes 2 INGREDIENTS TOMATO ESSENCE tomatoes 750g, ripe, roughly chopped onion 1/4, roughly chopped cucumber 1/4, roughly chopped celery 1/2 stick, roughly chopped garlic 1 small clove, chopped red pepper 1/4, roughly chopped fennel 1/4, roughly chopped sugar 1/4 tsp salt 1/4 tsp cayenne pepper a pinch GARNISH goat’s cheese 50g, rind removed […]

Funeral Cookies

Post: Funeral Food INGREDIENTS 1 cup flour 1/2 cup cornflour 1/4 teaspoon sea salt 2 teaspoons caraway seeds 180g unsalted butter, room temperature 1/2 cup icing sugar 1 teaspoon fresh rosemary, chopped finely extra cornflour for dusting biscuit stamp METHOD Mix together the flour, cornflour, salt and caraway seeds. In a separate bowl cream together […]

Toshikoshi soba noodles

Post: Year-End Noodles Servings: 2 INGREDIENTS: 3  cups  water  (720 ml) 1  piece  kombu (dried kelp) (4″ x 4” or 10 cm x 10 cm) 1  Tbsp  sake 2  Tbsp  mirin 2  Tbsp  soy sauce ¼ tsp  sea salt 7  oz  dried soba noodles (buckwheat noodles) (200 g) Toppings 2 Tbsp dried wakame seaweed (4 […]

Christmas Pavlova

Post: Xmas Extra INGREDIENTS For the pavlova 6 large free-range egg whites 350g/12oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour For the filling 600ml/20fl oz double cream 1 tsp vanilla bean paste 50g/1¾oz icing sugar, sifted 200g/7oz strawberries, hulled and quartered 300g/10½oz raspberries 200g/7oz blueberries 50g/1¾oz pomegranate seeds a few mint leaves, […]

Mince Pies

Post: Mince Pie Riots Orange Pastry for Mince pies 1lb (400g) plain flour 8oz (200g) butter 4oz (100g) vegetarian suet grated rind of 1 large orange orange juice Cut fat into flour and rub till it resembles breadcrumbs Stir in the grated rind With a knife, stir in orange juice till it just begins to […]

Nankhatai

Post: Nankhatai INGREDIENTS: 1 cup all-purpose flour 1/2 cup gram (chickpea) flour 2 1/2 teaspoons fine semolina 1/2 cup icing sugar Pinch salt 1 teaspoon chai spices* 3/4 cup ghee or butter 1 pinch chopped pistachios METHOD: 1. Prepare a baking sheet lined with parchment paper and set the oven to preheat at 325 degrees […]

Mahlab Butter Cookies

Post: Mahlab Makes: About 25 cookies, Prep time: 20 minutes, Bake time: 10-15 minutes   INGREDIENTS: 1 lb butter, room temperature 1 cup granulated sugar 2 eggs 4 c all-purpose flour 1/2 c black sesame seeds 2 tsp ground mahlab METHOD: Preheat oven to 400 F (200 C) Cream the butter and sugar in a […]

Japanese Pickled Mushrooms

Post: Pickles INGREDIENTS: 1/3 cup brown sugar ¼ cup soy sauce ¼ cup mirin ¼ cup sake 6 cups thinly sliced mushrooms (I use white button mushrooms but shitake would be nice too) ¼ cup rice vinegar METHOD: In a large saucepan bring to a boil the brown sugar, soy sauce, mirin and sake. Add […]

Bialy, Four Different Ways

Post: Bialy INGREDIENTS: 2 cups all-purpose flour ½ teaspoon instant yeast 1 teaspoon salt ¾ cup water, warm room temperature FILLINGS: Traditional – onions sautéed in olive oil with poppy seeds, salt and black pepper to taste Cheese of your choosing Marinara sauce topped with mozzarella cheese and pepperoni Shredded cheddar cheese and slice jalapeño […]

Fruit Soup

Post: Fruktsuppe INGREDIENTS: 1/2 lb pitted prunes 1 cup raisins 1 orange 1 lemon 4 tbsp Tapioca 1/4 lb. dried apricots 3 apples 3/4 cup sugar 1 cinnamon stick 1 can tart red cherries, with liquid METHOD: Begin the evening before the day you plan to serve this dish Snip the dry fruits in half. […]

Greek-style braised kalettes and potatoes

Post: Kale Prep time: 15 minutes; Cooking time: 1 hour; Serves: 4 INGREDIENTS 650g small charlotte or other waxy potatoes, quartered 1½ lemons, ½ lemon finely sliced, 2 tbsp juice 1 tsp fresh oregano leaves or ½ tsp dried oregano 6 tbsp extra virgin olive oil, plus extra to serve 360g kalettes 3 garlic cloves, […]

Mushrooms Au Beurre

Post: Reliable Recipes INGREDIENTS: 3 pints of meadow mushrooms 4 1/2 oz fresh butter 1 small teaspoon of salt 1/2 teaspoon mace, pounded 1/3 teaspoon of cayenne pepper METHOD: Cut the stems from the mushrooms and clean with a flannel and salt, then either wipe them dry with a soft cloth, or rinse them in […]

Coconut Potatoes

Post: Of Idli, Dosa and Uttapam INGREDIENTS: 1 1/2 lbs baby potatoes 2 tbsp oil 1 tsp black mustard seeds 1 tsp cumin seeds roughly ground 12 fresh curry leaves 1 large onion, quartered and sliced 1 inch of ginger, peeled & grated 2 green chilies, thinly sliced 1/2 cup coconut cream 1 1/2 tsp […]

Three Easy Banchan Dishes

Post: Banchan 1. Bean sprouts with sesame oil 2 cups bean sprouts 1 tablespoon toasted sesame oil Sea salt Bring a small pot of salted water to a boil and blanch the bean sprouts for 90 seconds. Drain, rinse in cool water, drain again and pat dry, then toss with toasted sesame oil and a […]

The Ultimate Vegan Haggis

Post: Fusion Haggis INGREDIENTS: 20 g butter or margarine 1 large onion, peeled and finely chopped 1 large carrot, peeled and grated 2 portobello/flat cap mushrooms, finely diced 1x 400 g tin black beluga lentils, drained (you could also use cooked brown, green, or Puy lentils) 1 level teaspoon white pepper 1 level teaspoon ground […]

Classic Vanilla Bean Gelato

Post: Gelato Prep 10 mins, Cook 10 mins, Inactive 12 hours, Total 12 hours, 20 mins. Yield about 1 quart (4 cups/1L) INGREDIENTS: 3 cups (750 ml) milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.) 5 egg yolks (from large eggs, about 20 grams each) ¾ cup (180 ml) granulated sugar 1 vanilla […]

Perfect cacio e pepe

Post: To Boldly Go INGREDIENTS: (Serves 2) 2 tsp black peppercorns 200g spaghetti (or pici, or tonarelli, if you can find them) 80g pecorino romano, at room temperature, finely grated METHOD: Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush. Bring a wide shallow pan of well-salted water to the […]

Sweet Potato and Fenugreek Saute

Post: Fenugreek INGREDIENTS: 1 lb sweet potato 1 1/2 cups fresh fenugreek leaves, stems removed 2 tbsp oil1 tsp black mustard seeds 1/2 tsp red chili powder (or to taste)salt, to taste METHOD: Peel and chop the sweet potato into 1 inch sections. Put the sweet potato sections into a pot, fill with cold water […]