A Recipe For Aperture

Clementine Tarts with Chocolate & Physalis

2011-11-18T23:48:00.000-08:00

I don't make dessert very often, so when I do, I like it to be special. Something that's worth the effort and calories. And today's dessert is just that, only it's lacking in effort and calories. Score!

Here's what we have: A rich and creamy filling consisting of quark, creme fraiche and sweetened condensed milk, flavored with the juice and zest of seasonal Clementines, nestled in a buttery biscuit (cookie) style crust. Sort of like a cheesecake, if you will.

Quark is a soft cheese, slightly tangy in flavour with a texture that is somewhere between thick yogurt and cream cheese. It is very popular in Germany and Eastern Europe and is used in everything from dips and pasta to cakes and crepes. It naturally has a very low fat content, making it a healthy alternative to cream cheese.

The addition of sweetened condensed milk in this recipe adds extra creaminess as well as sweetness to the tarts, eliminating the need for additional sugar. A rich, dark chocolate drizzle adds a touch of bitter sweet and a chocolate covered Physalis lends a wonderfully elegant touch.

Clementine Tarts with Chocolate & Physalis
Makes 4-6 (depending on the size of your tart pans)
Note: I used some oaty German biscuits for the tart crust, similar to Hobnobs, but really any plain biscuit will do. For best results, chill tarts overnight.

200g biscuits (cookies) such as Graham crackers, Digestives or Hobnobs
50g butter, melted
250g quark
150g creme fraiche
1 can sweetened condensed milk
Finely grated zest and juice of one large Clementine
4-5 squares of good quality dark chocolate
6 Physalis (Cape Gooseberries)

Preheat oven to 350F/175C

Pulse the biscuits in a food processor until finely ground. Pour in melted butter and pulse to moisten. Firmly press the biscuit mixture into the base and sides of individual loose-bottomed tart pans. Bake in the oven for about 5 mins, then cool while you make the filling.

Clean the blade and bowl of the food processor. Add the quark and blend for 5 seconds or so, add the sweetened condensed milk, clementine juice and zest and blend for a few seconds more. Add the creme fraiche and blend until smooth and creamy. The mixture will be quite runny at this point, but it will set once it's baked.

Pour the cream mixture into the tart pans and bake in preheated oven at 350F/175C for 5-7 minutes. Be sure NOT to brown. Leave to cool. Melt the chocolate in a small bowl over a pan of simmering water. Pour into a piping bag or small freezer bag and snip off the end. Drizzle onto the tarts then top each with a chocolate dipped Physalis. Refrigerate for at least 6 hours, preferably overnight.

Warm Sausage, Sweet Potato & Puy Lentil Salad

2011-11-07T04:39:00.000-08:00

I love Autumn. The beautiful crisp air and rich, golden colours. The earthy scent of fallen leaves. The comfy boots and chunky knits. The irresistible pumpkin spice lattes. The alluring smell of cinnamon, nutmeg and freshly baked apples...

This season has my name written all over it, at least until Spring arrives anyway.

I think today's dish captures the essence of Autumn wonderfully. Earthy Puy lentils, honey-mustard glazed pork sausages, roasted sweet potatoes, and crisp red onion - complimented by a light and tangy balsamic vinaigrette. Comforting. Hearty. Delicious.

It has to be said that quality ingredients are key here. Choosing the best sausages you can find will really make a difference. I recommend a meaty Cumberland or Toulouse style sausage. As for lentils, the Puy variety are the way to go.

Feel free to substitute pumpkin or butternut squash for sweet potato, they are equally delicious. Enjoy!

Warm Sausage, Sweet Potato & Puy Lentil Salad
Serves 3-4
1 large sweet potato, cut into triangular wedges (or substitute 1 small-medium peeled seeded butternut squash or pumpkin)
150g Puy lentils
1 Bay leaf
6 good quality pork sausages
1 red onion, finely sliced
4 handfuls salad greens such as lamb's lettuce or baby spinach
2 tbls runny honey
2 tbls wholegrain mustard
Olive oil
Salt & black pepper

Dressing
4 tbls extra virgin olive oil
2 tbls balsamic vinegar
A few good pinches sea salt
A good pinch or two of sugar

Preheat oven to 200C/400F. Place the sweet potatoes on a roasting tray. Drizzle with a little olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender. While the potatoes are cooking, prepare the sausages and lentils. Tip the lentils into a saucepan and cover generously with water or stock. (The water will need to be at least 1 inch above the lentils). Add the bay leaf and bring to a boil. Lower heat and simmer, covered for about 20 minutes or until al dente. Drain the lentils, then drizzle with a little olive oil and season if necessary.

Heat a tablespoon of olive oil in a frying pan over medium heat and cook the sausages, turning frequently, until golden and cooked through. Set aside to cool slightly. Once cooled, cut at an angle into thick slices.

Mix together the mustard and honey and set aside. Whisk all dressing ingredients together, then taste and season to your liking.

When the sweet potatoes are soft and golden remove from the oven. Add the sausage slices to the pan and gently toss the potatoes and sausages with the honey/mustard mixture. Return to the oven for a further 5 minutes or until everything becomes deliciously sticky.

Layer plates or bowls with salad greens, lentils and the sausages and potatoes. Top with thinly sliced red onion and drizzle with balsamic dressing.

Freaky Fingers

2011-10-30T13:36:00.000-07:00

Boo! I've been a ghost lately but since it's Halloween I figured I should stop by and scare up some fun with these creepy cookies. These delectable digits may look ghastly, but they really are freakishly good! Go ahead and give your guests the finger this Halloween! You won't regret it! ; )

Freaky Fingers
Makes 20-30 fingers

200g all purpose flour
100g caster sugar (superfine)
100g butter
1 egg yolk (maybe 2)
1/2 tsp vanilla extract
20-30 blanched almonds
Red food colouring (paste is best)
Small clean paintbrush

A few notes: The fingers will spread in the oven so be sure to roll them quite thin. Also, if a few of the almonds fall off after baking, try gluing them them back on with the red colouring paste.

Place the first 5 ingredients in a food processor with a pinch of salt and whiz until a ball of dough forms. If the dough isn't coming together, add another egg yolk. Tear off a piece of dough, slightly smaller than a golf ball, and roll into skinny cylinders. Place on a baking sheet lined with parchment paper - not too close together as they will spread during baking. Place an almond on the end of each finger and trim away any excess dough to neaten. Use a knife to make a few lines for the knuckles. Place in the fridge for 30 minutes. Heat oven to 180C/350F then bake until just firm, about 10-12 minutes, maybe less if you're fingers are thin. Just be sure to keep a close eye. Leave to cool a little, then paint each almond with red food colouring.

Recipe from BBC Good Food

Happy Fourth of July Ya'll!

2011-07-04T03:03:00.000-07:00

Fresh Pea, Basil and Halloumi Fritters

2011-06-23T05:52:00.000-07:00

For the last few weeks, my husband and I have had the luxury of sleeping for seven (sometimes eight) whole, uninterrupted hours a night. Our little boy has finally established a regular sleeping pattern and it feels amazing.

The transition into parenthood was harder than we anticipated. We had been assured by our experienced family and friends that "things get easier" and "sleepless nights don't last forever" but until recently, we were understandably skeptical. Post baby was definitely harder than pre baby. Then one day, like magic, we knew what we were doing. We had become parents. Pros' in fact. The new normal had arrived and with Summer right around the corner, it was just in time.

Summer in Germany means mid-80 degree days and warm evenings. Still fairly hot for us English, but a far cry from the 100 degree Summers of Washington DC.

Lately, we've been taking advantage of the lovely weather and enjoying our meals outside. Sometimes we walk to the park, lay down a blanket, open a bottle and dine European style. Bread, olives, cheese and wine, combined with a little people watching, make for a tasty and relaxing treat.

For those of you enjoying your warm days dining under the sun, this recipe is for you. Either just out of the pan or just out of the picnic basket, these Pea, Basil and Halloumi Fritters are delicious. Serve them hot with roasted cherry tomatoes for a light dinner. Or eat cold leftover fritters with sweet chilli jam and salad for a tasty lunch.

I'd like to thank you all for your patience during my absence. It feels great to be back. And I can't wait to share more deliciousness!

Pea, Basil & Halloumi Fritters

Fresh peas are a wonderful component to this dish; however, they are not essential. If they are not available to you or you're simply short on time, frozen peas work just as well.

100g all purpose flour
1 tsp baking powder
160 ml (2/3 cup) milk
1 egg
120g (3/4 cup) fresh or frozen peas
2 large spring onions, finely chopped
250g halloumi cheese, cut into 1cm cubes
Large handful of fresh basil, roughly chopped
Generous sprinkling red chili flakes
Salt & black pepper
Olive oil

Boil the peas for 2 minutes (only cook for 30 seconds or so if frozen) then drain and refresh under cold water.
In a large bowl, combine the flour, baking powder, egg and milk and whisk to make a smooth batter.
Season the batter with salt, red chili flakes and plenty of black pepper. Then add the remaining ingredients and mix well.
Heat a little olive oil in a large non stick pan over medium-high heat. Drop spoonfuls of the mixture into the pan and cook in batches for 2-3 minutes each side. Drain on paper towels and sprinkle with sea salt if desired.

Makes approximately 12 fritters.

The Sweetest Thing I Ever Baked....

2011-01-22T10:49:00.000-08:00

Introducing 7 pounds and 1 ounce of pure deliciousness...

Miles Calder.

Our beautiful baby boy.

Born January 8th 2011 at 9:43pm.

I'll be back with recipes and more just as soon as I return from cloud number nine....

Christmas Trees with Chocolate Orange Cream

2010-12-22T01:35:00.000-08:00

If you're looking to add an unforgettable dessert to your holiday feast this year, I urge you to give these delightful little Christmas Trees a go!

With their colourful appearance and festive charm, these desserts are sure to be a memorable addition to any holiday table.

The glasses are filled with a rich, velvety chocolate orange cream and are topped with dark chocolate covered sugar cones and crushed Smarties.

Feel free to dress the cones in whatever style, colour or flavour you please. White chocolate and crushed peppermint candies would make for a deliciously festive tree! Or how about milk chocolate and crushed hazelnuts, almonds or pistachios?

The chocolate cream is versatile too. I love the subtle hint of orange zest, but mint extract, coffee liqueur or a pinch or two of cayenne pepper are all wonderful additions.

Onto a slightly different note: A few months ago, I told you I was working on a 'special creation'. Well it turns out that it might be ready a little earlier than expected. I have been informed by my doctor that the timer could go off at any moment! I am tired, anxious, excited, curious but more importantly; I am ready. It has been almost nine months after all! ; )

Have fun, stay warm and happy baking!

Christmas Trees with Chocolate Orange Cream

Adapted from Verrines by Jose Marechal

Chocolate Orange Cream:
Fills approximately 10-12 small glasses

300ml heavy pouring cream
200ml milk
70g caster sugar
6 egg yolks
200g good quality dark chocolate, roughly chopped
Finley grated zest of one orange

Heat the milk and cream together in a saucepan over a low heat to just below boiling point. Remove from the heat.

Whisk the sugar and egg yolks together in a bowl and then add to the hot cream, stirring constantly. Return the pan to a low heat and stir until the mixture thickens enough to coat the back of wooden spoon. Remove from the heat and add the dark chocolate and orange zest. Stir until smooth. Fill the glasses with the cream and refrigerate for at least two hours or preferably overnight.

Chocolate Trees:
8-12 ice cream cones
200g dark chocolate, roughly chopped
Crushed Smarties to decorate

Place the dark chocolate in a heatproof bowl over a pan of barely simmering water. Stir until melted and smooth.

Starting with one at a time, paint the cones with the melted chocolate using a pastry brush and leave for 30 seconds or so before sticking on the Smarties. Repeat with remaining cones and refrigerate for 10 minutes or for up to 24 hours.

Sweet Chilli Jam

2010-12-12T05:24:00.000-08:00

Are you knee deep in the holiday spirit yet? Are you ready to eat yourself into a festive coma? Are you already anticipating the arrival of unwanted guests? Are you sick and tired of standing in line for hours on end? Do you have your menu planned, your cards sent, your presents bought? Oh the pressure!

Whether you're suffering from festive fever or reveling in it, I'm pretty sure todays recipe will knock your stockings off!

Seriously, if you're looking to impress your friends, colleagues or loved ones with a special gift this year then look no further! This tasty homemade chilli jam is guaranteed to make folks happy.

Deliciously sweet yet wonderfully spicy, this jam is crawling with flavour and versatility. It's great with everything from robust cheeses and cold meats to grilled sausages or roast chicken. It's also pretty fantastic spread on hot buttered toast!

And did I mention that it's incredibly easy to make! A few hours of chopping, mixing and simmering and voila! People think you are a jam making queen! Or king?!

Do use caution when chopping though as these little red chillies are.....

Sweet Chilli Jam

Makes approximately 2 large jars or 4 small.

Adapted from BBC Good Food.

Note: If making as a gift, be sure to label the jars with the date and storage instructions.

9 fresh red chillies, roughly chopped
7 red bell peppers, deseeded and roughly chopped
8 garlic cloves
400g can cherry tomatoes (use regular chopped tomatoes if you can't find cherry)
700g castor sugar
200ml red wine vinegar
1 tsp salt

Place the red pepper, chillies (with seeds) and garlic cloves into a food processor and pulse until finely chopped.
Scrape the mixture into a heavy bottomed pan with the cherry tomatoes, castor sugar, vinegar and salt. Bring the mixture to a boil and then reduce heat and simmer for 1-2 hours, stirring frequently.

When the jam becomes very thick and sticky, remove from the heat and cool slightly. The mixture will thicken more as it cools. If the jam is taking longer to thicken, try increasing the heat for the last 20 minutes or so while keeping a close eye and stirring regularly.
Pour the jam into sterilized jars and store in a cool dark place for 3-6 months. Refrigerate once opened.

Kartoffelpuffer (German Potato Pancakes)

2010-11-21T03:28:00.001-08:00

Something wonderful happened last week....

My kitchen arrived! And these German potato pancakes, otherwise known as Kartoffelpuffer, were one of the many recipes I couldn't wait to make.

My first encounter with these crispy treats was in a cosy German restaurant that has since become a favourite of mine. They were served fresh out of the pan with a delicious apple sauce and were accompanied by a nice tall glass of Hefeweizen. The perfect combination, if you ask me!

Kartoffelpuffer are typically made of raw grated potato and onion, flour, eggs and seasoning. They are known and loved throughout Germany and are prepared in various ways from region to region. In the Rhineland they are sometimes eaten with buttered Schwarzbrot (Black Bread). In Bavaria they are typically served with sauerkraut. Other regional variations include Kartoffelpuffer with sugar and cinnamon or smoked salmon and creme fraiche. Though it seems that most Germans favour the more traditional variation: Kartoffelpuffer with apple sauce.

As you can tell, these pancakes are incredibly versatile. Last night I topped some leftover cakes with crispy bacon and fresh avocado. Delicious!

I'd imagine they'd also be good made with butternut squash, sweet potato, leeks, carrots or zucchini. The possibilities are endless.

Below is a typical yet tasty recipe for Kartoffelpuffer. Feel free to experiment with ingredients such as bacon, chives, garlic, chilli flakes or any of the ingredients mentioned above.

Guten Appetit!

Serves 4-6

1 kg starchy potatoes, peeled and rinsed

1 large onion

1/3 cup flour

2 eggs

1-1/2 tsp sea salt

1/2 tsp dried thyme

Black pepper to taste

Vegetable or Canola oil for frying

Grate the potatoes using a food processor or box grater. Put the grated potato into a clean dish towel or some cheesecloth and squeeze out as much excess liquid as possible. Transfer the potato to a large mixing bowl.

Peel and grate the onion and add to the potatoes.

In a separate bowl, mix together the flour, eggs, salt, pepper and thyme. Add to the potato mixture and stir well to combine.

Heat a large frying pan with 3-4 tbls oil. Add a spoonful of the potato mixture to the hot oil and flatten down with a spatula. Cook 3-4 pancakes at a time, turning once until golden and crisp.

Serve with apple sauce if desired.

And Just like that, It was Autumn.

2010-10-21T03:21:00.000-07:00

As I sit here, at my living room window, watching the beautiful Autumn leaves float almost weightlessly to the ground, I'm finding it hard to believe that it's Fall already. Has it really been that long?

The last eight months here in Germany have been an adventure. At times difficult; however, like all good adventures, rewarding. Neither me nor my husband were expecting some of the difficulties we encountered but the experience so far has undoubtedly made us stronger and more patient.

Our original plan was to purchase a home here in Germany. A process that soon became nightmarish. Not impossible, but dreadful none the less. After two months of visiting numerous banks and viewing multiple homes, we eventually found a house and a bank that was willing to finance it.

The home was exactly what we were looking for. We absolutely loved it. Maybe too much.

Two days before we were scheduled to sign the contract, the owner of the home sold it to someone else.

This was bad. Real bad!

We had spent three whole months focusing on and prepping for a home we believed would soon be ours. Add those to the two months we spent finding the home and we had been here almost half a year and were still living in a hotel. I was frustrated, angry and completely exhausted.

We were back to square one with the beautiful summer slipping thru our grasp. We decided to clear our heads and visited my home town, by the sea, for two wonderful weeks.

Upon our return to Germany, we let a little part of our German dream die, and decided to rent.

This process was also difficult, but with the help of a great immobelien (real estate agent) our perseverance soon paid off. We've been in our new apartment now for three weeks. We are just around the corner from being settled and it feels so good.

One of the things we were surprised to find when looking at apartments in Germany is that very few of them have fitted kitchens! In cases like these, it is the renters responsibility to install one. With the help of a few new German friends we managed to install an "emergency" kitchen while our new one is being made. The kitchen will arrive in November and I am so excited I could pop!

So, if it wasn't for some great people, good beer (though it has been a while), delicious sausages, amazing breads and an endless variety of tasty mustards, it would have been a very long and arduous journey thus far.

More about German culinary goodness in the next post!

For now though, I want to thank you all for sticking by me through this difficult transition. Your patience and support has meant a lot and I can't thank you enough.

Oh, and one last thing...I am currently working on a very special creation! It's been baking for almost seven months and will be ready sometime in January! I have a feeling it will be scrumptious! ;-)

More soon....

A New Chapter!

2010-02-15T11:00:00.000-08:00

More specifically, a new home in a new country.

There's one problem though; these changes will require my absence for a short while.

To explain the situation better, I have answered a few questions that I thought some of you may have. Sort of like an anticipatory FAQ :)

Here goes...

Q: Why are you leaving Washington DC? I thought you liked it here?

A: I do like DC and I'm going to miss it very much. However, an exciting opportunity has come up in Europe for my husband and I.

Q: Europe? Where?

A: The German state of Baden-Württemberg. Neither me or my husband have lived in Germany before, so this a big first for both of us!

Q: When do you leave?

A: We were supposed to be leaving today! However, due to complications caused by the recent snowstorm, we will now be leaving next week.

Q: What do you mean by absent? Are you going to abandon your blog?

A: NO! Not at all! Well maybe for a little while. Here's the thing:

The entire contents of my kitchen, along with the rest of our stuff, are packed and will soon be making their way across the Atlantic ocean. We have been told the shipment could take up to 90 days to arrive! During that time, we will be searching for somewhere to live. This is where the possibility of a temporarily neglected blog comes in. I won't have the equipment I need to cook until we find a home and our belongings have arrived. All I'll have is a suitcase full of clothes, my laptop, my camera equipment and my husband.

Q: So you might not be able to cook for three months?

A: Nope. Unless our stuff arrives sooner and we find a home quicker than expected. Or perhaps the hotel we stay in let's me use their kitchen ... unlikely! :)

Q: Are you going to miss cooking?

A: Definitely! Don't get me wrong, I love to eat out. Especially in different countries, but not every single day for 3 months! No doubt I'll enjoy local food and hotel room service for a while. But before long, I'll be begging for the day our stuff arrives and my new kitchen is up and running!

Q: Will you keep us updated?

A: Absolutely! As often as I can. I have recently set up a Facebook page that I will update frequently. I'll fill you in on all the German / European cuisine I come across. I'll visit farmers markets, cafés, restaurants and vineyards. And when we're settled I plan to explore the culinary wonders and delights that all of Europe has to offer. Paris and Rome here I come! :)
My camera and I will share these adventures with you every step of the way.

Thank you for listening, for your support and your understanding. I'll catch up with you all soon.

Goodbye for now.

Jennie

Chocolate Fondant Puddings

2010-02-04T06:30:00.000-08:00

Have you ever had one of those days where you'll do just about anything to satisfy a craving? Not just any craving but a ridiculously chocolaty one.

For me, that day was yesterday. I wanted the tastiest, gooiest, chocolatiest thing I could think of. And Chocolate Fondant Puddings seemed like the right way to go.

These decadent desserts go by several different names. Some of you may know them as Chocolate Lava Cakes or Molten Chocolate Cakes. They are easy to make and versatile. A splash of Bailey's Irish Cream, Cointreau or some finely grated orange zest are all wonderful additions. They are great for dinner parties and celebrations. And they would certainly sweeten up that special someone. Your Valentine perhaps?!

So go on, let your hair down. Indulge your taste buds in the chocolatiest way possible!

Chocolate Fondant Puddings
Serves 8, Makes 9

Note: This recipe yields an extra serving to allow for errors and to determine cooking time. They can be made and frozen up to 1 month in advance. Allow an extra 5 minutes of cooking time if baking from frozen. Halve the recipe if you wish, or keep the extras for another time.

200g good quality bittersweet chocolate, chopped into pieces
200g butter, cut into pieces
200g caster sugar (superfine)
200g plain flour
4 eggs plus 4 yolks
50g melted butter for brushing
Cocoa powder for dusting
9 small ramekins

First off prepare your ramekins. Brush the entire inside of each one generously with the melted butter and then refrigerate or freeze. Brush more melted butter over the chilled ramekins, then, with one ramekin at a time, add a spoonful of cocoa powder. Tilt and turn the ramekin so the powder completely coats the butter. Tap out any excess powder and repeat with the remaining ramekins.

Slowly melt the chocolate and butter together in a bowl over a pan of gentle simmering water. Remove from the heat and stir until smooth. Set aside to cool.

Using a separate bowl, whisk the eggs, egg yolks and sugar together until thick and pale. Sift in the flour and beat to combine.

Gradually pour the melted chocolate into the egg mixture, stirring thoroughly as you go. Keep mixing until you achieve a loose cake batter.

Divide the chocolate batter evenly between each ramekin. Chill for at least 30 minutes, or freeze for up to one month. Add an extra five minutes to the cooking time below if baking from frozen.

Preheat oven to 400F. Place ramekins on a baking tray and bake for 10-12 minutes until the tops form a crust and the cakes begin to separate from the sides. Be careful not to overcook them as the runny chocolate center is essential. Remove from the oven and leave to rest for one minute. Gently tip the pudding out of the ramekin onto a plate. Serve with fresh berries and vanilla ice cream.

Recipe adapted ever so slightly from recipezaar.

Bubble & Squeak Cakes with Tomatoes & Poached Eggs

2010-01-25T05:45:00.000-08:00

Bubble and what?...You've gotta give it to us Brits. We certainly know how to name our dishes! Spotted Dick, Toad in the Hole, Bangers and Mash, Bubble and Squeak! I don't understand this silliness any more than the next person, but I do love it.

This traditional English dish is made up of several different vegetables, typically leftover from a Sunday roast. Taking a mixture of any cooked vegetable, mashing it up, and pan frying it until golden will qualify as Bubble and Squeak. Traditionally though, potatoes, onions, cabbage or sprouts are used.

I like to mold my bubble and squeak into little cakes and serve them with a nice poached egg on top. The occasional piece of crispy bacon is also a welcomed addition!

Instead of making individual cakes, you can make one big portion if you prefer. Just pat the mashed vegetables into a pan heated with olive oil and fry until golden and crisp.

Feel free to experiment with leftover vegetables such as squash, sweet potatoes, parsnips or swede. And remember... watch out for the bubbles and listen carefully for the squeaks!

Makes 4 cakes (serves 2)

Note: These cakes can be made from scratch or you can use leftover cooked vegetables.

For the Bubble and Squeak:
1lb potatoes, peeled, cooked and mashed with a tablespoon or two of butter
1/2lb Brussels sprouts, cooked and roughly chopped
1 onion, chopped
1/4 cup seasoned flour
Butter
Olive oil for frying

To Serve:
2 eggs (optional)
Cherry tomatoes on the vine (optional)

In a large bowl, roughly mix together the potatoes and Brussels sprouts.
Melt a knob of butter in a pan and cook the onion until really soft and beginning to brown. Mix with the potatoes and sprouts and season generously with salt and black pepper. Form the mixture into cakes and chill until firm for 1 hour or for up to 24 hours. Coat each cake in the seasoned flour. Heat a generous amount of olive oil in a large pan and fry the cakes until golden and crisp on both sides. At the same time, poach the eggs and grill the tomatoes. Place the tomatoes on a baking tray, drizzle with a little olive oil and season with salt and pepper. Grill (broil) until they begin to soften and blister. About 3-4 minutes. Top two cakes with a well drained poached egg and serve with the grilled cherry tomatoes.

World's Best Baked Onions

2010-01-18T19:38:00.000-08:00

"I've found it. The best onion recipe—it's smashing, pukka, the absolute dog's kahunas! I love it served with cod, but it's also great with roast chicken. You've got to try it."

Above were Jamie Oliver's exact words when describing these onions in the cookbook 'Happy Days with the Naked Chef '. And the man wasn't kidding! These really are the worlds best onions!

I received the Happy Days cookbook back in 2002, shortly after it was published. It's one of Jamie's earlier books and probably the first decent cookbook I owned. Since then, I have made these onions many times. The original recipe consists of onions, double cream (heavy cream), Parmesan, garlic and rosemary. However, I often take advantage of their versatility by tweaking them here and there. For example, I like to add finely chopped mushrooms to the the cream as they offer a bit of texture and tremendous flavour to the filling. Also, I sometimes replace the Parmesan with blue cheese when serving them with steak. Another variation I like, is to top the onions with some breadcrumbs mixed with freshly chopped thyme. Delicious!

Today I have prepared them with the addition of finely chopped mushrooms, a mix of both light and double cream, and a little extra garlic.

If you're looking for a recipe that is decadent, delicious or 'the absolute dog's kahunas' as Jamie Oliver so eloquently put's it, then try this one, you won't be disappointed!

Serves 4

4 tennis-ball-sized white onions, peeled
3/4 cup finely chopped mushrooms
3 medium garlic cloves, finely chopped
2 tsp freshly chopped rosemary
8-9 tbls double (heavy) cream. You can also use light cream or a mixture of both
4 slices of pancetta or streaky bacon
A few good handfuls of grated Parmesan cheese, plus a little extra for topping

Note: In the book, Jamie boils the onions but I prefer to steam them. Steaming takes a bit longer but the onions will be more crisp.

Boil the onions for 15 minutes or steam for about 25. The onions need to be slightly tender.
Remove from the pan and set aside to cool. With a sharp knife cut an inch off the stem end of each onion. Then, cut about a heaping tablespoon out of the inside of each onion being sure to leave the outer layers intact. Finely chop and set aside for the filling.

Preheat oven to 400F. Wrap each hollowed onion with a slice of pancetta or bacon and secure with a sharpened sprig of rosemary if desired.

Heat a little olive oil in a pan. Add reserved chopped onion, garlic, mushrooms and rosemary. Cook for a few minutes until softened. Add cream and remove from the heat. Stir in the Parmesan and season with salt and pepper.

Place onions onto a roasting tray and spoon some of the cream mixture into each one. Sprinkle with a little Parmesan and bake for about 25-30 minutes until tender, depending on the size of the onions.

Recipe adapted from 'Happy Days with the Naked Chef' by Jamie Oliver.

Roasted Beetroot Soup

2010-01-12T06:35:00.000-08:00

Beetroot. There was a time when the mere thought of eating it would make me shudder. This aversion was doubtlessly associated with the pickled horrors of my youth ... thick slices of soft, slimy, vinegary beetroot. Yuck.

However, after a recent and successful bid to forgive foods that in my earlier days were labeled inedible, I decided to make an "All" beetroot dish! A fresh, vibrant, sexy, beetroot soup.

This soup is healthy, wholesome and satisfying. The perfect combination for a winter warming dish. It is also wonderfully refreshing when served chilled in the summertime.

Like most vegetables, beetroot benefits from roasting, intensifying it's sweet and earthy flavour. The tangy creme fraiche pairs fabulously with the naturally sweet beetroot.

This recipe is so simple and can be made up to two days in advance. Roasting the beetroot ahead of time will make it even easier.

Serves 4

4-5 medium to large beetroot, trimmed and scrubbed
1 large onion, chopped
1 carrot, chopped
1 large garlic clove, crushed
1 sprig fresh thyme
1 large bay leaf
4-5 cups hot chicken or vegetable stock
3 tbls or more of whipping cream
Creme fraiche or sour cream to serve

Preheat oven to 400F. Wrap each beetroot individually in tin foil and cook for one hour until tender. Insert a knife or toothpick into the center to check. Allow to cool. Using gloves, pinch the skin to remove. It should come off with little resistance. Chop beetroot into bite size pieces.

Meanwhile, heat a few tbls of butter in large pan. Add onion and carrot and cook until softened, about 7 minutes. Add garlic and cook for a further 30 seconds or so. Add the bay leaf, thyme and 4 cups of chicken stock to the pan. Bring to a boil, then cover and simmer for 20-25 minutes.

Add the cooked beetroot pieces to to the pan, stir and remove from the heat. The goal here is not to overcook the beetroot in order to retain its vibrancy. Allow mixture to cool. Once cooled, discard thyme sprig and bay leaf. Transfer mixture to a food processor and blend until smooth. The soup should be thick but not too thick. Gradually add the leftover cup of hot stock if needs be. Reheat soup over a medium-low heat and slowly stir in the cream. Season to taste with salt and pepper. Serve with creme fraiche or sour cream.

Vegetarian California Rolls

2010-01-03T18:15:00.000-08:00

New Year's Resolution # 6: Make More Sushi!

After traveling around Japan, I developed a love for Sushi. Well, almost all Japanese food actually. You may be surprised to know; however, that the "California Roll" is named that for a reason. It was born in California. Ichiro Mashita, a sushi chef at the Tokyo Kaikan restaurant in LA invented the rolls in the early 1970's.

Traditionally, California Rolls consist of avocado, cucumber and crab meat. However, if you're like me and aren't a huge fan of spider-like crustaceans, I recommend trying this vegetarian version of the California Roll. Alternatively, you could use imitation crab meat or cooked shrimp in place of the crab.

Getting sushi rice right can be a challenge. I've gone through my fair share of it in attempts to master the art. Rice vinegar, sugar and salt is a mixture referred to as Awase-zu and is the seasoning added to cooked sushi rice. Finding the right ratio between these simple ingredients is key. Also, it is very important to properly wash, rinse and drain the rice which in turn can seem tedious and time consuming, but essential for good results. I guarantee, once you get the hang of it, your kitchen will become your new "sushi place"!

I hope everyone had great New Year!

I leave you with a picture of me dressed as a Geisha in Kyoto, Japan. A beautiful city that I hope to return to one day.

Makes approximately 5 Rolls (between 35 and 40 pieces)

Note: I highly recommend using a rice cooker to make sushi rice as it produces the best results at the click of a button.

For the rice:
3 cups raw sushi rice
3 1/4 cups water
1/3 cup plain rice vinegar
2 tbls superfine (caster) sugar
1 tsp salt

For the filling:
5 toasted nori sheets
1-2 avocados, peeled, pitted and sliced
1 English cucumber, cut into long spears
1-2 carrots, peeled and julienned
About 1 tbls each of black and white sesame seeds
Cooked shrimp or crab (optional)

Equipment:
Rice cooker
Bamboo rolling mat
Wooden rice paddle

Place rice into a large bowl and fill with cold water. Stir briskly with your hands and pour away the cloudy water. Repeat this process 5 or 6 more times or until the water runs clear. Next, drain the rice in a colander for about 30 minutes.

Once the rice is drained, tip into a rice cooker and set to cook. Once the cooker bleeps, let the rice sit for a further 5 to 10 minutes.

Place the vinegar, sugar and salt in a saucepan and bring to a gentle simmer. Remove from the heat and allow to cool.

Place the hot rice into a large, shallow, nonmetallic bowl. I use a large baking dish. Spread out the rice and slowly add the vinegar mixture. While adding the vinegar mixture, mix the rice with a wooden paddle using quick cutting strokes. While mixing the rice in a slicing motion you will need to fan it with your other hand. I use a large circular lid to do this. Fanning will cool the rice and help it to produce a wonderful glossy shine.

Cover the rolling mat completely with cling film (plastic wrap). This makes the mat easier to clean.
Lay one nori sheet onto the rolling mat. Using wet hands, evenly spread a portion of the rice over the nori sheet, leaving 3/4 inch visible at the end furthest away from you. Sprinkle with black and white sesame seeds and carefully turn the sheet over. Place the cucumber, carrot and avocado in the center of the sheet. At the base of the mat, start to roll over the ingredients, pressing firmly as you go. Once you have formed a log shape, lift up mat and apply gentle pressure back and forth to ensure the roll is firmly molded.

Using a very sharp, wet knife, trim the ends of the roll and cut into thick slices. Repeat process with the remaining nori sheets and ingredients. Serve with soy sauce, pickled ginger and wasabi.

White Chocolate, Cranberry & Orange Shortbread

2009-12-20T12:01:00.000-08:00

Flour, sugar, butter and salt are ingredients that, in my opinion, produce the worlds tastiest biscuit. Shortbread. Simple and perfect. So why mess with the charming simplicity of this Scottish marvel by adding white chocolate, orange zest and cranberries? Well, because simplicity goes hand in hand with versatility, which is why shortbread is so special. Mixed fruits and herbs, such as dried Apricots, Lavender, Rosemary and Thyme are great additions to shortbread, as is Parmesan cheese.

There are dozens of combinations that take shortbread to a whole new level and this is one of them.

The idea came after making a variety of chocolate truffles that included a white chocolate, cranberry and shortbread combination. I quickly realized that these festive flavours would be delicious in biscuit form.

This shortbread would make a lovely addition to your Christmas dessert table. It would also be delightful on Christmas Eve with an ice cold glass of milk. Something I'm sure, a white bearded man in a big red suit could attest to!

For us, Christmas this year will be a large affair. We have friends and family coming from all over. We will also be doing some traveling here and there. So, if I don't see you again before the holiday, I wish you all a very Merry Christmas!

Makes about 30 biscuits

2 cups all purpose flour, sifted
2/3 cup powdered sugar (icing sugar) sifted
1 cup (2 sticks) unsalted butter, softened
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dried cranberries, roughly chopped
1/3 cup white chocolate chips
Finely grated zest of 1 orange

No need to cream the butter and sugar and all that other faff. Just put the flour, sugar, butter, vanilla, salt and orange zest into a large mixing bowl and stir until well combined. I find it easier to use my hands. Be sure not to overwork the dough. Stir in dried cranberries and white chocolate chips.

Divide the dough in half and shape into two logs, each about 1 1/2-inch-diameter. Wrap in cling film (plastic wrap) and refrigerate until firm, about 1-2 hours. You can also chill the dough in the freezer for 20-30 minutes.

Once chilled, preheat oven to 350F. Slice the logs into 1/4 inch slices. You may have to pat each slice a little to secure any loose bits of chocolate. Place biscuit slices 1 inch apart on a parchment-lined baking sheet and bake for 12-15 minutes. Cool on a wire rack and store in an airtight container.

Note: I found that the shortbread was ever so slightly over baked at 15 minutes, but this happens to be the way I like it. Just something to keep in mind.

March of the Goat's Cheese Penguins

2009-12-10T16:17:00.000-08:00

Adorable, fun, and tasty is how I would describe this little army of penguins. Granted, they are time consuming to make but you have to agree that their cuteness is worth it! Make them at your next party and I assure you, they will not be forgotten!

Plus, if you ever want to see a child eat an olive...this is how!

These funny little fellows are made up of five simple ingredients. Cream cheese, goats cheese, carrot and black olives. I added goats cheese to the cream cheese for additional flavour, but if you prefer, you can use cream cheese alone. You could also add garlic or onion seasoning for a little extra zest.

If stored in an air tight container, penguins will live happily in your fridge for up to 24 hours.

Oh and did you know that Penguins mate for life!? So cute!

Makes approximately 2 dozen penguins
Inspired by All Recipes

1 can extra large black olives, drained
1 can small black olives, drained
1 small tub cream cheese ( I used low fat )
3-4 tbls goats cheese (optional)
1 large carrot, peeled and sliced
Cocktail sticks

Mix the cream cheese and goats cheese together thoroughly. Make a slit down the side of each extra large olive. Carefully stuff each one with the cream cheese mixture. Cut a small triangle out of each carrot slice to resemble feet. Make penguin beaks out of each triangle and place into the little hole of each small olive. Place a penguin body onto each carrot slice followed by the head, secured with a cocktail stick. Penguins are best served at room temperature.

Festive Pomegranate Couscous

2009-12-02T14:17:00.000-08:00

I could bore you to tears by telling you how much I adore couscous and its immense flexibility. I could also go into a dizzying amount of detail about the history and origin of these wonderful semolina grains. Or, I could save you (and me) the time by simply telling you that this salad tastes amazing and is absolutely worthy of your efforts! If you don't mind, I'll go with the latter.

The salty feta cheese in this recipe is complemented by the sweet pomegranate seeds. The pine nuts offer a subtle crunch and the red onion produces just the right amount of bite. The glorious vibrancy of the fresh coriander is the perfect finishing touch.

Finally, the Red, White and Green colours that make up this salad remind me of Christmas and Christmas is, well...fabulous!

Serves 4-6

1 cup couscous
Just over 1 cup boiling chicken or vegetable stock ( I always add a tiny bit more stock than couscous )
1/2 cup pomegranate seeds (substitute dried cranberries if desired)
1/3 cup good quality crumbled feta cheese
1/2 small English cucumber, diced
1 small red onion, finely diced
1/4 cup pine nuts, toasted
Large handful coriander (cilantro) roughly chopped

Tip couscous into a bowl, pour over the boiling stock and cover with a tight fitting lid. Leave for about ten minutes.

Fluff up couscous with a fork. Add all of the salad ingredients and season to taste with salt and pepper. Drizzle with olive oil and freshly squeezed lemon juice. Enjoy with a glass of fruity Rosé.

Baked Brie

2009-11-25T00:06:00.000-08:00

Looking for the perfect appetizer? Look no further! And be ready, because this may be the tastiest thing you will ever eat!

A wheel of Brie, topped with a sweet caramelized onion jam, baked in a crisp puff pastry until wonderfully soft and gooey!

Simple? Yes! Calorific? Maybe. Worth it? Absolutely!

Make it...

Bake it....

Eat it...

Love it!

Enjoy and Happy Thanksgiving to you all!

Serves about 8-10

450g thawed puff pastry, about two sheets
1 large wheel of Brie, about 1 lb in size (do not remove the rind)
Good quality caramelized onion jam (I recommend Stonewall Kitchen)
1 egg, beaten
Fruit and crackers to serve

Preheat oven to 375F
Unroll the pastry sheets and place the brie in the center of one piece. Cut a circle approximately 1 inch larger than the round of brie. Make another circle with the second piece of pastry, this time measuring 1 inch or so bigger than the last. Top the brie with about 4 tbls of caramelized onion jam and place the second circle on top, joining the edges of both pastry rounds together.
Decorate as you please with the remaining pastry and brush with the beaten egg. Place on a baking sheet lined with parchment paper and bake for about 25-30 minutes. Serve with apples, grapes and crackers.

Assorted Chocolate Truffles

2009-11-21T08:11:00.000-08:00

Chocoholics beware! These little balls of decadence are dangerously addictive!

Featured today are two of my favorite chocolate truffles, coated with a variety of ingredients.

A rich white chocolate truffle with crumbled shortbread, dried cranberries and a hint of orange zest, finished with a light dusting of powdered sugar. And a smooth dark chocolate truffle with a touch of amaretto, alternately rolled in cocoa powder, hazelnuts or pistachios.

Each are delicious and can easily be adjusted to your liking. For example: You could always substitute the amaretto for some cream liqueur, rum or even espresso? Throw in some raisins or dried cherries? Or keep it simple by adding just a teaspoon of vanilla or almond extract.

This is the perfect time of year to make up an assorted batch of truffles as they make delightful holiday gifts or party favours.

They are also great for dinner parties. A selection of each chocolate served with freshly made coffee is the perfect end to any meal.

Truffles can be refrigerated for 3 days or frozen for up to one month.

Recipes adapted from Bbc Good Food.

Makes approximately 50-60 truffles.

For the Dark Chocolate Truffles:
14 oz/400g good quality chocolate (60% cacao), chopped
150 ml double cream (heavy cream)
2 tbls amaretto liqueur (optional)
1 tsp vanilla extract (if you aren't using amaretto)
50g pistachios, shelled and chopped
50g toasted hazelnuts, chopped
Cocoa powder as needed

Melt chocolate and cream together in a bowl over a saucepan of simmering water.
Once the chocolate has almost melted, remove from the heat and stir in the amaretto or vanilla extract. Cool and refrigerate for 3-4 hours or overnight. If you chill the mixture overnight, be sure to remove it from the fridge 40 minutes or so before molding. Using a teaspoon or melon baller, scoop out the chocolate and roll into balls.

Have three trays ready, each filled with the pistachios, hazelnuts and cocoa powder. Divide several truffles between each tray and shake to coat. Repeat with the remaining truffles. Chill until needed and bring to room temperature before serving.

For the White Chocolate Truffles:
14 oz good quality white chocolate, chopped
150 ml double cream (heavy cream)
2 tsp grated orange zest
3 walkers shortbread fingers, roughly crushed
1/2 cup dried cranberries, roughly chopped
Powdered sugar as needed

Melt chocolate and cream together in a bowl over a pan of simmering water. Once the chocolate has almost melted, remove from the heat and stir. Once cooled slightly, stir in the orange zest, shortbread and cranberries.
Once mixture has cooled, refrigerate until firm. Unlike the dark chocolate mixture, this one can be rolled into balls straight from the fridge after overnight refrigeration. Roll into balls using a teaspoon or melon baller and coat in powdered sugar. Chill until needed.

Caramel Apple Dumplings

2009-11-12T18:30:00.000-08:00

Have you ever tasted Autumn? I have, and for me it is apples stuffed with cinnamon, pecans and caramel; baked until tender, in a light and buttery puff pastry!

This old fashioned dessert is simple, filling and tasty. The tart apples paired with the sweet caramel, offer just the right amount of sweetness, creating the perfect balance.

I know some people like to add some kind of sugar based sauce to their dumplings, but here, there simply is no need. The apples are stuffed with a rich caramel that produces a wonderfully creamy and slightly runny center, eliminating the need for any sauce. The only thing needed at this point is vanilla ice cream and an extra hour at the gym :)

The most time consuming part of this recipe is making the caramel (Dulce de leche). The rest is as simple as it gets. If you are short on time, you could always use a good quality store bought Dulce de leche. Stonewall Kitchen makes a good one.

For convenience and ease I have used ready made puff pastry. But if you prefer the painstaking process of making your own, I applaud you!

Makes 4 dumplings.

4 small granny smith apples
1/2 cup caramel
1/3 cup roughly chopped pecans
2 sheets puff pastry
1 tsp cinnamon
A few tbls of brown sugar
1 egg, beaten
Vanilla ice cream to serve

Preheat oven to 375F.

Thin pastry out a little and cut into 4 squares. Reserve scraps for decoration.

Starting from the bottom, carefully core the apples to within 3/4 inch of the top. The aim here is to leave the stem intact for some rustic charm. Next, peel the apples.

Mix together the caramel, pecans and cinnamon. Spoon mixture into the apple cavities. Sprinkle the pastry squares with a little brown sugar. Carefully place each apple (stem side up) onto the center of each square. Moisten the pastry edges with a bit of water. Bring the edges of the pastry together pinching to seal around the stem. Decorate with leaves using leftover pastry.

Place dumplings on a baking sheet and brush with the beaten egg. Bake for 30-40 minutes or until pastry is golden and the apples are just tender. Insert a toothpick to be sure. Serve warm with vanilla ice cream.

Bloody Mary Shots with Avocado Toasts

2009-11-04T16:17:00.000-08:00

The holiday season is creeping up on us. Thanksgiving, Christmas, New Years, it's all just around the corner and I am ready! Well, ready in spirit at least.

For obvious reasons, I love this time of year. There is always so much going on and so much of it involves entertaining with good food. Dinner parties, work parties, family get togethers etc...

These Bloody Mary shots and accompanying toasts are perfect for the party season! They deliver the "wow" factor along with maximum taste, all with minimal effort. The avocado toasts are fabulous on their own. The two combined; however, compliment each other beautifully. The tangy tomato juice, with it's spicy zing, is cleverly balanced out by the rich and creamy avocado toasts.

Having said that; it is surprisingly easy to make a bad Bloody Mary, especially for beginners. So, until you're comfortable with your bartending abilities, here are a few tips:
Always use 100% Tomato juice. Do not use V-8.
Good quality vodka is a must!
Seasonings such as celery salt and black pepper are essential.
Experiment with other key ingredients such as Tabasco and Worcestershire sauce to get an idea of your preferred ratio (see below). And finally, try to chill the mixture for as long as possible (preferably overnight) to allow all the flavours to mingle.

There is no rule as to how much Tabasco, Worcestershire sauce and lemon juice you should use, it all comes down to personal taste. I never skimp on the Tabasco though, as I like my Bloody Mary's with a kick! You could always make up a batch with all the ingredients minus the Tabasco. This way your guests can add as much or as little as they please? For this recipe I have stated the quantities that suit my taste. Feel free to adjust.

You can always make your Bloody Mary a Virgin Bloody Mary if you want to skip the alcohol. I'm sure it will taste just as good!

Adapted from BBC Good Food

Serves approximately 4-6 (depending on the size of your glasses)

Bloody Mary Mix:
500 ml 100% Tomato Juice
1 tsp horseradish
4 tbls vodka
1 tbls Tabasco ( This is more like a punch and a kick, so less if you're not up for it )
1 tbls Worcestershire sauce
1 tbls lemon juice
1/4 tsp celery salt
Finely ground black pepper
Salt to taste

Avocado Toasts:
1 large avocado
1/2 red onion, finely chopped
1/2 small English cucumber, finely diced
1 tomato, diced
1/2 lemon
Olive oil
8-12 Slices of a long, skinny baguette

Mix all Bloody Mary ingredients together and chill until needed.
Half the avocado, carefully scoop out the flesh with a spoon and finely dice. Mix the cucumber, tomato, red onion and avocado together with a squeeze of lemon juice and a sprinkling of salt. Rub each toasted bread slice with a little olive oil. Spoon avocado mixture evenly onto the bread slices. Serve two toasts with each shot of Bloody Mary. Garnish with cucumber spears and enjoy!

Roasted Squash, Beetroot & Goat's Cheese Salad

2009-10-28T21:00:00.000-07:00

This winter salad is bursting with flavour. It is simple, colourful and satisfying.

I love butternut squash for its nutty flavour and its tremendous versatility in the kitchen. I have prepared it in a variety of ways, sweet and savory, but I find that it is particularly yummy when roasted. Roasting butternut squash intensifies its flavour producing a wonderfully sweet and nutty taste with a deliciously silky texture. Roasted butternut squash is great in warm salads with ingredients such as goats cheese, pine nuts and peppery arugula.

So, when I came across this recipe recently, I knew I was going to love it and that it was destined to live happily on this blog. I jazzed up the dressing a little bit, added a few ingredients here and there, and as a result, was very happy with the finished dish.

I had never roasted beetroot before so I was interested to see how it came out. I didn't bother to peel it as I heard that the skin was delicious. And it was!

Feta can be substituted for goats cheese if you prefer. And to make the dish vegetarian, simply leave out the pancetta.

This salad is a great accompaniment to roast chicken. It is also pretty fantastic served with nothing more than a big glass of red wine!

Enjoy!

Serves 4

1 large butternut squash, washed and cut into wedges (no need to peel)
4 medium beetroot, trimmed, scrubbed and cut into wedges
2-3 sprigs fresh thyme
4-6 fresh sage leaves
200g (7 oz) soft goats cheese, crumbled
50g pine nuts, lightly toasted
200g diced pancetta or bacon
6 oz mixture of Spinach and Arugula/Rocket leaves

Dressing:
3 tbls balsamic vinegar
2 tbls olive oil
1 garlic clove crushed
1 tsp dijon mustard
1/2 tsp sugar or splenda (less if you have a sweeter balsamic)
Salt and pepper to taste

Preheat oven to 400F. Place beetroot and butternut squash with the sage and thyme on a large roasting tray. Toss with 1 tbls olive oil and season with salt and pepper. Roast for about 40 - 50 minutes (depending on the size of the pieces), turning half way through. Roast until the beetroot is tender and the squash is soft and golden.

Mix dressing ingredients together thoroughly. Refrigerate until needed. Fry pancetta or bacon until crisp, set aside.

When squash and beetroot are done, remove from oven and set aside to cool slightly.
Arrange mixed salad leaves onto a large platter. Place butternut squash and beetroot on top.
Spoon over the crumbled goat's cheese and scatter with the pancetta and toasted pine nuts.
Drizzle the dressing over the salad or serve along side. Serve salad immediately.

French Onion Soup

2009-10-21T08:40:00.000-07:00

My Dad's visit has come to an end, he is safely back in England and I miss him dearly. The day he left and the few days following were miserable. We had such a fantastic time. Not only did he take with him some lovely memories, pictures, and souvenirs, he also took the weather! For his entire visit the weather was beautiful. Perfectly warm and sunny during the day as well as wonderfully crisp and chilly in the evening. However, the moment he left the weather took a turn for the worse! Rain and dreariness all around!

So, to make the most of the dreary weather and to alleviate my grey mood, I am turning to pure comfort food. Otherwise known as.. French Onion Soup!

Sweet caramelized onions simmered in a rich beef stock, topped with a thick slice of french bread that is covered with ridiculous amounts of melted, bubbly cheese...Delicious!

The secret to a good French Onion Soup is 'Patience'. Caramelizing the onions is time consuming but essential to this dish. You need approximately one hour or more of cooking time for the onions to slowly release their natural sugars and to become completely caramelized.

After the caramelization process, some add Cognac, Sherry, red or white wine to deglaze the pan and to add depth of flavour to the soup. In my opinion, sherry produces the most "authentic" taste.

Another tip is to simmer the soup slowly for as long as possible to ensure all of those wonderful ingredients have plenty of time to mingle.

The type of cheese that is traditionally used in French Onion Soup is 'Gruyere'. If this is not available you could substitute sharp Cheddar or any other good melting cheese.

Chopping all of those onions can be a daunting and tearful process, but whenever I am about to get up close and personal with a large amount of onions I am always armed with a newly sharpened chef knife and my onion goggles! They may look ridiculous, but I'm telling you, they work!

Serves 4-6

3 tbls butter
6 large yellow onions, halved and sliced ( This will seem like a very large amount of onions, but once caramelized they will reduce significantly in volume. )
8 cups beef stock, preferably homemade
1/2 cup medium-dry sherry
2 garlic cloves, crushed
4 sprigs of fresh thyme, tied together with kitchen string
2 bay leaves
4-6 slices of day old french bread
1 1/2 cups grated Gruyere

Over a medium heat, melt butter in a large heavy-bottomed pot (I used my 7 qt Le Creuset pot). Add sliced onions and sprinkle generously with sea salt. Note: Your pot will be full with onions, however, in time they will cook down.
Cook onions, stirring occasionally for about 45-50 minutes. At this point the onions should be golden and slightly sticky. Adjust heat if necessary. Add the garlic and continue cooking for a further 20-25 minutes or until the onions are brown, sticky and the bottom of the pan has accumulated a delicious dark brown glaze.

Increase heat and add sherry scraping up all the crispy bits. Once sherry has evaporated add the beef stock, thyme and bay leaves. Stir, bring to a boil, then reduce heat. Cover and simmer gently for two hours, stirring every now and then. Remove and discard herbs, then season to taste with salt and pepper. Note: This part can be made up to two days ahead. Just reheat before ladling into bowls and adding croutons.

10 minutes before serving, toast the french bread. Ladle soup into ovenproof bowls and top each one with a slice of toasted bread. Top with generous amounts of cheese and broil until the cheese is golden and bubbly.

Serve with a small glass of Sherry if desired.

My Dad is coming to town!

2009-10-04T05:50:00.000-07:00

I am so excited about this, I just had to share it with the world!

My father is coming to visit for the first time since I came to America! Not only is it his first time visiting me (5 years Dad..tut-tut!), it is also his very first visit to the USA! He will be here for two whole weeks!

I plan to cram as much sightseeing, walking, talking, dining and hugging as I can into those 14 precious days! So, for the next few weeks I will not be making yummy food, I will however, be making wonderful memories.

I will be back soon with recipes, pictures and more...

Chorizo, Sweet Potato & Butterbean Soup with Feta & Thyme Toasts

2009-09-27T06:03:00.000-07:00

The Summer has officially ended and the belly warming food season has begun! I thought I would kick things off with this deliciously warming soup.

This chunky soup (or stew if you like) is everything you could possibly want on a chilly Autumn night. Made mostly from store cupboard ingredients, it is simple, hearty, healthy, and full of flavour.

Chorizo and beans are made for each other, but by adding tomatoes, onions, and sweet potatoes as well as crispy feta toast to the dish, a mouth watering combination is created.

I love the addition of sweet potatoes in this soup. Their natural sweetness is a wonderful contrast to the somewhat spicy chorizo. Butternut squash would also be very good. For this recipe, I like to roast the sweet potatoes first and add them to the soup near the end. This way they don't break into a soggy mush. This may be OK for some recipes but here, the soup is already quite thick. You can even throw in some greens if you like. Maybe some Swiss chard or kale would be good?

Either way this soup is not to be ignored. So, get your comfy's on, pour yourself a glass of wine and get ready for some belly warming yumminess!

Serves 4

For the soup:

150g dry-cured Spanish chorizo, skinned and roughly chopped
1 14 oz can butter beans, rinsed and drained
1 14 oz can diced tomatoes
60ml white wine
400ml chicken stock
1 large sweet potato
1 onion, chopped
2 large garlic cloves, crushed
1 tbls tomato paste
2 tsp hot smoked paprika
1 tsp sugar

For the feta and thyme toasts:

4-6 slices of ciabatta or french baguette about 1/2 inch thick
4 heaped tbls crumbled feta cheese
2 tbls olive oil
1 garlic clove, crushed
1 tsp fresh thyme

Preheat oven to 375F

Scrub sweet potatoes. (No need to peel). Cut into 1-2cm chunks and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes. Turn and cook for a further 15 minutes or until crisp and browned.

Heat 1 tbls olive oil in a large pan and fry chorizo until it starts to crisp, about 2-3 minutes. Set aside onto a paper towel. Add onion to the pan and cook until just softened. Add the garlic and paprika and cook for a further 30 seconds or so. Add chorizo back to the pan followed by the white wine, scraping up any crispy bits . Once the wine has evaporated add the stock, tomato paste, tomatoes and sugar. Season and stir to combine. Bring to a boil then simmer for 20 minutes. Add butter beans and cook for a further 5- 10 minutes. Stir in the roasted sweet potatoes and serve.

About 10 minutes before the soup is completed, prepare the feta and thyme toasts. Mix together the olive oil, feta, garlic and thyme until creamy. Spread equal amounts onto each slice of bread. Place under a preheated grill or broiler for 2-3 minutes or until crisp and golden. Serve with the soup.

Goat's Cheese and Red Pesto Chicken

2009-09-20T12:56:00.000-07:00

Chicken, prosciutto, pesto and goat's cheese. Need I say more? OK, maybe a little...

I make this deliciously simple dish over and over again. It is near effortless, healthy and satisfying. And in my mind, anything that delivers maximum satisfaction with minimum effort is worth sharing.

I have prepared this chicken at times using red, green, or walnut pesto as well as mixed olive tapenades, all of which are delicious! However, for today's recipe I have chosen red pesto. Out of all of my previous variations, this is my favorite. Enjoy!

Serves 2

2 chicken breasts
100g soft goat's cheese
2-3 tbls good quality red pesto
4 slices prosciutto

Preheat oven to 400F

Mix the goat's cheese and pesto together until well combined.

Cut a slit into the side of each chicken breast and fill with the goat's cheese pesto mixture. Wrap two slices of prosciutto around each chicken breast. Season and place onto a lightly greased baking tray. Cook for about 20-25 minutes or until cooked through. Serve with roasted vine tomatoes.

Mini Banoffee Pies

2009-09-13T11:04:00.000-07:00

Banoffee pie, (a combination of the words"Banana" and "Toffee") is a true classic. It also happens to be one of the easiest desserts to make! A little bit of boiling, crushing, slicing, whipping and voila, you have yourself a culinary delight!

Sweetened condensed milk plays an essential role in the making of banoffee pie. After boiling it for several hours the milk caramelizes and turns into a wonderfully rich Dulce de leche. This is the yummy toffee like filling that banoffee pie is known for.

Boiling an unopened can of milk may alarm some people; however, I can tell you that this is a safe and normal part of the banoffee making procedure. Having said that, do use extreme care when doing this. Make sure you completely submerge the can of milk in water. Never let the water evaporate below the can of milk. And keep topping up with water when necessary.

As delicious as this popular pie is, it is known for its "rich" reputation. It's sweetness can be somewhat overpowering. A lot of the time I struggle just to finish a small piece. So, I decided to make baby banoffees! A crisp buttery base with a gooey caramel filling, sliced banana and fresh whipped cream... all in one bite! Perfect!

Try these babies with some freshly brewed coffee. Delicious!

Makes about 15 mini pies, with plenty of leftover caramel for ice cream!

200g Walkers shortbread or any other good quality shortbread
50g butter, melted
1 can sweetened condensed milk
1-2 bananas, sliced
Small carton of heavy whipping cream / Double cream
A good chunk of Cadburys milk chocolate, grated

Bring a large pan of water to the boil. Peel the wrapper from the can of milk and add it (unopened) to the boiling water. Reduce heat slightly to a slow boil. Boil for 2 1/2 hours. Topping up with water when necessary.

Preheat oven to 325F
Crush the biscuits in a food processor into fine crumbs. Add butter and whiz again until well combined.
Press the biscuit mixture into greased mini muffin or tart pans. Bake in the oven for 5 minutes. Allow to cool and then chill until firm.

Whisk whipping cream until nice and thick and refrigerate until needed.

When the milk is ready, remove from the water and allow to cool completely. Once cooled, open and stir well.

Carefully remove tart shells from the muffin pan. Place a small spoonful of the caramelized milk into each tart shell. Top each one with a slice of banana.

Add a dollop of whipped cream and sprinkle with chocolate.
Serve immediately or chill for up to 24 hours.

Coconut Dhal

2009-09-06T09:26:00.001-07:00

Dhal has to be one of my all time favorite Indian dishes. It is impossible for me not to order this popular dish when dining at an Indian restaurant.

Dhal can be eaten as a main dish served with rice or naan bread. It also makes a wonderful accompaniment to a wide variety of other Indian dishes, especially dryer dishes such as biryiani or pilaf.

Dhal is always a popular addition to my Indian feasts. Not only is it delicious and easy to make, it is also incredibly nutritious. Lentils are a great source of inexpensive protein and are high in soluble fiber and iron.

This recipe is a particular favorite as the addition of coconut milk makes an interesting digression from the more traditional versions of dhal.

The variety of spices added to dhal at the end of cooking is commonly known as "Tarka" or "Tadka." A variety of ingredients such as fresh or dried chilis, onions, garlic, cumin or mustard seeds are fried in a small amount of oil or ghee and then added to the dhal before serving to impart flavour.

Any leftover dhal is great for lunch the next day spread on pita bread topped with a tomato, cucumber and onion salad. Yum!

Makes 4 Servings

Dhal :
250g red lentils
400ml coconut milk ( light is fine)
300ml chicken or vegetable stock
1 onion, finely chopped
2 tomatoes, chopped
1 large garlic clove, crushed
1 tsp tumeric
1tsp crushed red pepper flakes
Salt and pepper

Put all the above ingredients in a pan. Stir well and bring to a boil. Lower heat and simmer for about 20-25 minutes, stirring every now and then.

Tarka:
1 onion sliced
1 garlic clove sliced
Handful of fresh coriander (cilantro)
2 tsp black mustard seeds (optional)
3-4 tbls olive oil

Fry onion and garlic in oil until nice and crisp. Add the coriander and mustard seeds and cook for a further 30 seconds or so. Pour mixture over the lentils. Garnish with fresh coriander.

Recipe adapted from BBCGF.

Portobello Mushroom Burgers with Blue Cheese & Bacon

2009-08-30T13:47:00.001-07:00

I am, by no means, a vegetarian but If I had to choose between a juicy beef burger or a juicy portobello
mushroom the mushroom would win hands down!

The fact is, I feel less guilty about tucking into the juicy goodness of a meaty mushroom and quite frankly, more satisfied. There is just something about the rich earthiness of portobellos that make me feel wonderfully sated.

The thing I like about this recipe is that it's deliciously tasty with or without the bacon. Satisfying vegetarians and meat eaters alike.

To experience the full potential that this burger has to offer, you must marinate the mushroom for as long as you can. I try to marinate mine for about 6-8 hours.

Once the portobello has been marinated you can pretty much do with it what you please. Adding bacon and blue cheese is my favorite variation but if you aren't a big fan of blue cheese, experiment with other cheeses such as feta, goat's or cheddar.

Whatever you decide this burger has everything going for it. So, go ahead, get marinating and start loving!

Serves 2

2 portobello mushrooms, stemmed
About 1/4 cup crumbled blue cheese
4 rashers lean bacon
Sliced tomato
Sliced red onion
Bread rolls of your choice

Marinade:

2 tbls balsamic vinegar
1-1/2 tbls olive oil
1 large garlic clove, crushed
1/4 tsp dried thyme
salt and pepper

Mix marinade ingredients together thoroughly.
Wipe mushrooms clean with a damp cloth or paper towel. Place in a flat dish, gill side up. Pour marinade over mushrooms and refrigerate for at least 2 hours.

Remove mushrooms from marinade and fill each one with a generous amount of blue cheese. Wrap two slices of bacon around each mushroom.

Place in a 425F preheated oven for about 15 minutes. Grill or broil for an additional 2 minutes to crisp the bacon and brown the cheese. Let the mushrooms cool for 5 minutes or so.

Place a slice of tomato onto your roll followed by a slice of red onion. Top with the mushroom and enjoy!

Crispy Gnocchi Salad

2009-08-23T10:33:00.000-07:00

Have you heard about the pan-fried gnocchi sensation? I discovered it last summer and have had a slight obsession with it ever since. I have served this culinary marvel using a variety of methods; however, today's recipe has to be my absolute favorite way of presenting pan-fried gnocchi!

The crispy goodness works wonderfully in this salad with the creamy goat's cheese. In addition, the tangy goat's cheese compliments the intense fruitiness of the sunblush tomatoes. Furthermore the sausage adds that "extra something" that any good carnivore would appreciate. And finally the red onion creates just the right amount of sharpness that produces the perfect overall balance. It is, you could say, a combination made in heaven.

There is an added bonus: You can prepare most of the ingredients in advance. Up to 24 hours in advance if you wish!
I would; however, advise that you cook the gnocchi 10-20 minutes before serving. If you refrigerate it, the gnocchi will become chewy and lose its crispiness.

So here it is...My Crispy Gnocchi Salad..

Serves 4-6

1 pound fresh gnocchi
4 good quality sausages, sliced, (I like Aidells - Organic Sweet Basil and Roasted Garlic)
1/2 cup sunblush tomatoes
6 oz leafy salad greens
6 oz soft goat's cheese, crumbled or rolled into balls, time consuming, but pretty :)
Small red onion, thinly sliced

Dressing:

1/2 cup balsamic vinegar
2 tbls olive oil
1 tsp truffle oil ( optional, but highly recommended )
1 tbls dijon mustard
1 large garlic clove, crushed
1 tsp sugar
1/4 tsp sea salt

Whisk the dressing ingredients together thoroughly until thick and refrigerate until ready to use.
Note: The quantity of each ingredient in this dressing is perfect for me; however, if you feel that it is too tangy for your taste, just add a little more salt or olive oil until you achieve your desired taste.

In a large skillet, over a medium high heat, saute sausage until nicely browned. Remove from skillet and set aside to cool. Wipe pan clean and heat a few tablespoons of olive oil. Add gnocchi and cook until golden and crisp all over. Between 3-5 minutes per side. Season with salt and set aside to cool. Once the sausage and gnocchi is at room temperature start preparing the salad.

On a large platter, place a layer of the salad greens. Top with the gnocchi, sausage, tomatoes, red onion and goat's cheese. Serve with the dressing on the side.

Halloumi Parcels with Lemon, Chili & Thyme

2009-08-15T10:04:00.000-07:00

Halloumi is a magic cheese with a stubborn streak. When exposed to extreme temperatures it simply refuses to melt!

Instead, it retains its firm shape and develops a beautiful crisp exterior with just the right amount of internal gooeyness. Originating from Cyprus, this squeaky, tangy, somewhat salty cheese is made from a combination of sheep and goat's milk.
It is wonderfully versatile and can be grilled or fried within minutes, making it the ideal choice for an appetizer or quick snack. It also works well as a meat alternative and is a great accompaniment to a couscous or lentil salad. Delicious!

For something simple serve halloumi sliced and grilled with nothing more than some freshly squeezed lemon juice. For something fancy try today's dish inspired by a recipe from BBC Good Food. I changed the ingredients and cooking method slightly and found that the new variation of flavours complimented each other beautifully.

Makes 4 Parcels

200g block Halloumi cut into 4 slices
4 coloured peppers
4 18" pieces of kitchen string that have been soaked in water for 20 minutes

Marinade:
1 tbls olive oil
Juice of 1 lemon (about 2 tbls) plus 1 tsp zest
2 tsp fresh thyme leaves
1 fat garlic clove, crushed
1/4 tsp crushed chili flakes
Black pepper

Mix the marinade ingredients together thoroughly and pour over the halloumi slices. Refrigerate for at least 30 minutes or for up to 24 hours.
Place peppers (whole) in a 450F preheated oven. Roast until just soft enough to wrap around the cheese. About 25-30 minutes, turning every 10 minutes or so. When cool enough to handle, make a cut down the side of each pepper to open it out. The skin can easily be removed at this point, if preferred.
Remove seeds and trim into neat strips. Place a slice of halloumi in the center of each strip then carefully wrap the pepper around it.

Tie each one with the kitchen string.
The parcels can now be refrigerated for up to 2 hours. When ready to serve, place parcels under a preheated broiler or grill for about 3-4 minutes per side or until the cheese begins to soften and brown at the ends. Serve immediately. Garnish with pretty herbs like mint or thyme.

Note: If you're short on time, skip the peppers and just grill the cheese on it's own, basting frequently with the marinade. You could always top with some roasted red peppers from a jar mixed with a few olives or herbs!

Chorizo Brunch Pots

2009-08-07T07:55:00.000-07:00

Saturday is breakfast (or brunch) day at our house. Whether it be blueberry pancakes at our local diner, takeaway coffee and a muffin in the park or more often than not, something I create at home in the kitchen. Whatever it may be, it is always a pleasant and refreshing digression from the habitual weekday breakfast.

This dish is a particular favorite. Mainly because it is healthy (for the most part), easy, fast and deliciously satisfying.

For this recipe I use authentic dry-cured Spanish chorizo, available at most deli counters in specialty supermarkets. It is made from coarsely chopped pork that is seasoned with smoked paprika (sweet or hot), garlic, herbs and salt. Dry cured chorizo is ready to eat and may be served as part of a Tapas or Antipasti. It also lends an incredible depth of flavour to a variety of cooked dishes such as baked chicken or fish, bean soups or stews, paella, risottos, frittatas and more.

I typically use my Staub cocottes to make these lovely individual dishes but if you prefer, you can prepare this recipe in a medium sized baking dish, with one egg per person to be served, cracked on top.

Makes 4 individual portions

1 tbls olive oil
4 oz (125 g) chorizo, skinned and chopped
1 medium onion, chopped
2 large garlic cloves, crushed
1 14 oz (400g) can diced tomatoes
1 14 oz can canellini beans, rinsed and drained
1 cup chicken stock
2 tbls tomato paste/puree
1/4 tsp smoked paprika
1/4 tsp crushed chili flakes
4 eggs
salt and pepper

To skin the chorizo, carefully run the tip of your knife along it's length while applying gentle pressure. Starting with the slit at either end of the sausage, pull back the skin and discard. Thickly slice chorizo and chop into chunks.

Heat the olive oil in a frying pan over a medium heat.
Add chorizo and cook for 2 minutes or until just starting to crisp.
Remove chorizo from the pan, and drain on paper towel.
Add the onion to the chorizo oil in the pan. Cook for a few minutes, until softened but not browned.
Add the garlic, paprika and chili flakes and cook for another minute or so.
Add the chorizo back to the pan along with the tomato paste, chicken stock and tomatoes. Add a pinch of sugar and bring mixture to a boil.
Reduce heat to medium low and simmer for 10-15 minutes.
Add the beans and season with salt and pepper.
Simmer for a further 5 minutes.

Preheat oven to 375F

Divide tomato mixture between 4 8oz mini cocottes or ramekins.
With the back of a spoon, make a little indent in the middle of each dish.
Crack an egg into each one and bake for about 12-15 minutes or until egg whites are cooked and yolks are still runny.

Serve with warm crusty bread.

Lemon, Shortbread And Raspberry Dessert Shots

2009-07-28T19:35:00.000-07:00

The inspiration for these dessert shots came to me after dining out on numerous occasions and wanting just a "taste" of something sweet after my meal. Unless I'm feeling voracious or plan on running for 5 miles the following day, the last thing I want in front of me is a ridiculously oversized portion of double chocolate fudge brownies with vanilla ice cream and lashings of caramel sauce! As tempting as that sounds, unless there are two or three desirous bellies sitting with me at the table, I almost always resist.

I'm sure there are some restaurants out there that give you the pleasure of choosing between a shot of tequila or a shot of creme brulee? I have yet to come across one but if you know of any I would love to hear about them!

These shots are perfect for people that enjoy dessert in "smaller" quantities. They are particularly fun to serve at dinner parties, or any kind of party for that matter!

Oh, and did I mention that they were incredibly easy to make!

Makes approximately 10, depending on the size of your glasses. I used these.

1/2 cup (4 oz ) whipping cream
1/2 cup sour cream, I used reduced fat
1/2 cup good quality lemon curd
6 oz raspberries, plus extra for garnishing
6 Walkers shortbread fingers, or any other good quality shortbread
Lemon slices to garnish

With an electric hand mixer, whisk whipping cream until thick and fluffy, about 3-4 minutes. If you don't have an electric hand mixer, whisk until both arms start to ache :)
Add sour cream and whisk for another minute or so.
Add lemon curd and mix until thoroughly combined.

Rinse raspberries. Set aside 1 raspberry for every dessert shot you make. These will be your garnish.

Place the rest of the raspberries in a small bowl and crush lightly with the back of a spoon. Add enough sugar to take away the bitterness. I used 1/2 tsp for 6 0z.

Chill in the fridge along with the lemon cream for at least 2-3 hours. The longer the better.

Place the shortbread into a medium to large sized zip-lock bag. Using a rolling pin or meat pounder, crush the shortbread into coarse crumbs. Be sure to leave a few good chunks in there.

Note: All of the above can be done 24 hrs prior to serving.

Depending on how many shots you will be preparing and how fast you are, allow at least 15 minutes to prepare 10, as they can be a bit fiddly.

With a small spoon or piping bag, put a layer of the raspberry sauce into each glass.
Add a layer of lemon cream.
Then a layer of shortbread.
And then another layer of cream, etc..
Finish at the top with a layer of cream.
Garnish each glass with a raspberry and a small slice of lemon.

Sunblush Tomatoes

2009-07-22T10:10:00.000-07:00

These Sunblush tomatoes also known as (semi dried tomatoes) are simply divine. What is the difference between 'semi dried' and 'sun dried' you ask? Well the answer is really very simple. Sun dried tomatoes are fresh ripe tomatoes that are placed in the sun to remove almost all of their water content. In Italy fresh tomatoes were placed on tile roof tops as a way to preserve them for the winter. This technique is still used today but mainly for commercial use. Unlike Sunblush tomatoes the sundried variety are somewhat unattractive. They tend to resemble little shriveled pieces of chewed red leather. They can, however be a joy to eat but they usually have to be soaked in water for a while or doused in large amounts of olive oil in order for them to soften somewhat.

Personally, I prefer Sunblush tomatoes. These babies are semi dried and removed from the heat at the half way stage resulting in a less chewy and instead a more plump and semi juicy tomato. They have an intense sweet summer flavour that will have you hooked from the minute you taste them. Try them with bread, cheese (especially goat's cheese), salads, pasta, sauces, or as part of an Antipasti.

Sunblush tomatoes are still largely undiscovered. However, they are available from good delicatessens at specialty supermarkets. Available for a small fortune that is! So skip the trip and make them yourself with these very cheap and very simple ingredients.

Although this recipe requires that you use a rather large amount of tomatoes, you will actually only end up with about 1 to 1- 1/2 cups of the finished product. However, because they posses so much flavour you won’t need to use as many at a time as you would regular tomatoes.

You will need:

2lbs of cherry tomatoes (about two punnets)
3 tbls olive oil
2 tsp kosher salt
1 heaped tsp dried thyme
1/4 heaped tsp caster sugar (superfine)

Preheat oven to 225 F

Cut tomatoes in half and arrange cut side up on a large baking tray lined with a baking mat or parchment paper.

Drizzle over the olive oil and then sprinkle evenly with the salt, sugar and thyme.

Place in the preheated oven and leave for at least 4 hours. The finished tomatoes should be somewhat dry but still a little juicy. They should look like this when they are done.

When ready, spoon the tomatoes into a sealable container with any remaining oil. Top up with a little extra olive oil if desired. They will keep in the fridge for up to two weeks, although being as delicious as they are it is impossible to keep them around for that long! Enjoy!

The Stinking Rose

2009-05-28T19:11:00.000-07:00

It has to be said that Garlic is one of my most favorite ingredients. So, you can imagine how excited I was when I recently came across a restaurant in San Francisco called ' The Stinking Rose.'
The restaurant that, "seasons their garlic with food!" "We have to go in there", I said eagerly to my husband, who was equally enthused. So, in we went.
The waiter recommended their signature dish, an appetizer called 'Bagna Calda'. Lots of wonderfully caramelized garlic cloves roasted in olive oil, served in an iron skillet with freshly baked focaccia bread. The warm nutty cloves spread beautifully on the focaccia, like soft butter. My husband and I were in heaven! From that moment on I was intrigued as to what other uses I could put Roasted Garlic. Yesterday, I made a big batch to stick in the fridge which should last for up to two weeks! It is fantastically yummy in all sorts of things from hummus to mashed potatoes, pasta sauces to soups, on top of pizza or just on its own.

I found Roasted Garlic to compliment homemade hummus extremely well. So today I have added it to my recipe. Enjoy!

Roasted Garlic Hummus

Roasted Garlic

I large head of garlic
1 Tbls of olive oil

Preheat oven to 350 F

Remove outer skin from the garlic bulb, break into cloves (leaving the skin on) and place in a small ovenproof dish with a lid. (I use my mini cocotte). Toss with the olive oil. Sprinkle with salt and bake until the skins are golden brown and the cloves are tender, about 50 minutes.

Hummus

Makes about 3 cups

2 -15oz cans chickpeas, drained, rinsed
50ml olive oil
50ml vegetable or chicken stock
2 tbls tahini
1/4 cup lemon juice
1/2 tsp cumin
1 tsp cayenne pepper
all but 3 of the roasted garlic cloves
salt and pepper

Once the garlic is cool enough to handle, squeeze the cloves out of their skins and place into a food processor. Add the chickpeas, olive oil, tahini, lemon juice, cayenne pepper, and cumin. Season with salt and pepper and process until well combined. Add the vegetable/chicken stock and process again until nice and smooth.

Roughly chop two of the reserved garlic cloves and place in a small bowl. Add 1 tbls of olive oil and mix well. Drizzle mixture over the hummus. Garnish with thinly sliced red onion, corriander and the leftover garlic clove. Enjoy with toasted pita bread and crudites.

Balsamic Marinated Steak Kebabs With Greek Salad

2009-05-23T15:25:00.000-07:00

This is one yummy way to spice up a boring bit of sirloin. The longer you marinate the meat the more tender and flavourful it will be. For best results, marinate overnight, if not then for at least 4 hours. I love to serve these kebabs with a big fresh Greek salad. The two compliment each other beautifully. If you feel like pushing the boat out, serve with some warm pita bread and Roasted Garlic Hummus. (Next post!)

Serves 4

2lbs boneless top sirloin steak, 1 1/4 inch thick, cut into bite size chunks.
1/4 cup of balsamic vinegar
3 Tbls of olive oil
1-1/2 Tbls soy sauce
3 garlic cloves, minced
Black pepper
1 large red onion quartered
4-8 bamboo skewers

Salad
8-10 ounces of fresh mixed salad greens
1/2 red onion, thinly sliced
4 plum tomatoes, quartered
1/2 English cucumber, halved and sliced diagonally
Kalamata olives, as many as you like
50z good quality crumbled feta cheese
2 Tbls of olive oil mixed with the juice of 1/2 a lemon and a bit of salt and pepper
8 lemon wedges for garnishing

4 round pita breads

24 hours prior to cooking
Mix all marinade ingredients together thoroughly with a generous sprinkling of black pepper
Add steak and place in refrigerator until ready to use

24 hours later
Soak Bamboo skewers in warm water for 30 minutes
Remove steak from the fridge and bring to room temperature
Now is a good time to prepare the salad
Mix all salad ingredients together, remember to reserve a bit of each ingredient to place on top of your salad for decoration. Sprinkle with feta cheese and place in the fridge until ready to serve

By now your steak should be ready for the skewers, or vice versa :)
Thread steak onto skewers alternating with a quartered slice of red onion
Drizzle your griddle with 1 Tbls of olive oil, let it get nice and hot and then gently place your kebabs into the pan. Turn down to a medium heat and cook for about 10 minutes, turning
frequently

While the steaks are on, lightly toast your pita breads, cut into wedges and place 3 pieces onto a serving plate

When the kebabs are cooked to your liking, place one or two on top of the pita bread wedges
Serve with the Greek salad and Hummus and garnish with lemon wedges.