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Baharat Chicken with Chickpeas and Garlic Yoghurt

Saturday, January 09, 2021

A quick and easy chicken supper using the Middle Eastern spice blend, baharat and a sprinkling of sesame seeds on bone-in, skin-on chicken thighs.
Baharat is a common spice blend widely used in Middle Eastern, Turkish, and Greek cuisines. Baharat is the Arabic word for "spices". The mixture of finely ground spices is often used to season meat, seafood, rice and soups or sprinkled over finished dishes as a condiment. It's warm, earthy, smokey and aromatic. If baharat is not readily available, use equal parts of paprika, cumin, black pepper and cinnamon instead. You can also make your own.

1 1/2 tbsp Baharat
1/2 tsp Salt
3 tbsp Olive oil
4 Chicken thighs, skin-on, bone-in
1 tbsp White sesame seeds
1 tin x400 g Chickpeas, drained and rinsed
6 Garlic cloves, peeled
250 g 10% Plain Greek yoghurt
Mint leaves
Salad greens
Pomegranate seeds

Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
Put the chicken in a deep roasting tray, brush with the spice-glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes.
Blend together the garlic cloves and yoghurt until well combined.
Serve the chicken on a bed of salad greens, chickpeas, pomegranate seeds with the garlic yoghurt drizzled over and the mint leaves scattered on top.

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Buttermilk Honey Sandwich Bread

Thursday, January 07, 2021

The bread, inspired by this recipe on All Recipes, rises beautifully thanks to the quality organic bread flour and buttermilk helps tenderize gluten, giving bread a softer, tenderer texture and more flavour too while the honey adds a mild sweetness. The bread tastes heavenly and makes a perfect slice for sandwiches and toast.

12 g Fresh yeast (or 7 g Active dry yeast)
60 ml Warm water (45C/110F)
60 g Butter
180 ml Buttermilk
40 g Honey
1/4 tsp Baking soda
1 tsp Salt
350 g Organic bread flour

Dissolve the yeast in the warm water. Set aside for 5-10 minutes until bubbly.
Place 50 grams of butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
Place honey, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add half of the bread flour, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
Punch down the dough and shape into a loaf. Place in a well greased 8 x 4 inch bread pan. Allow to rise until dough has risen one inch above pan.
Bake in a preheated 190C/375F oven for 30 to 35 minutes. Bread is done when nicely brown and hollow sounding when thumped. Remove and brush the bread while still warm with the remaining butter.

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4-Ingredient Keto Bread with Cashew Butter and Chocolate Chips

Tuesday, January 05, 2021

Gluten-Free, grain-free, dairy-free, sugar-free and keto-friendly, this quick bread uses just 4 ingredients and has the perfect crumb, flavour and moisture. It is very easy to make and will be a hit with your family! You don't have to use cashew butter, any other natural nut or seed butter (tahini or almond butter) will work just super. Regular chocolate chips are perfect for this recipe too if you are not on a low-carb or keto diet.

4 Large eggs, room-temperature
1 tsp Baking soda
175 g Cashew butter (creamy or crunchy or a mix of two)
100 g Sugar-free chocolate chips (milk, dark or white)

Line a small loaf pan with parchment paper. Set aside. Preheat your oven to 180C/350F.
Beat together eggs and baking soda until soft peaks form. Add in cashew butter and continue mixing until just combined. Fold in 75 grams of milk chocolate chips.
Pour the bread batter into the prepared loaf pan. Sprinkle the rest of milk chocolate chips on top.
Bake for 25-28 minutes until an inserted toothpick comes out clean. Remove and cool briefly. Turn out the bread and cool completely on a wire rack before slicing. Enjoy!

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Cabbage, Blueberry and Maple glazed Walnut Salad

Sunday, January 03, 2021

Light, fruity, crisp and delicious, this cabbage salad with maple glazed walnuts and buttermilk dressing is insanely easy and quick to throw together. It's great alongside any meat (roasted duck or pork shoulder) or you can keep it simple and just add in some crispy bacon. Pointed cabbage is sweeter and more tender than ordinary cabbage. You can use savoy or Chinese cabbage instead.

100 g Walnuts
2 tbsp Maple syrup
Large pinch of salt
1/4 tsp Cayenne pepper powder
125 ml Buttermilk
100 g Homemade mayonnaise
1 tbsp Apple cider vinegar
1 tsp Dijon Wholegrain mustard
1/2 Small pointed cabbage, shredded
1/2 Small red cabbage, shredded
60 g Blueberries
1 Mandarin, peeled and cut into wedges
2 tbsp Fresh parsley, chopped
2 tsp Poppy seeds

Preheat oven to 180C/350F. Line a baking tray with baking paper. Place the walnuts in a medium bowl and drizzle with maple syrup. Season with salt and cayenne pepper. Toss to coat. Spread evenly over the lined tray. Bake, turning occasionally, for 10 minutes or until walnuts are caramelised. Set aside to cool.
Whisk the buttermilk, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
Arrange shredded cabbages, caramelised walnuts, blueberries and mandarin on a large serving platter. Drizzle with the buttermilk drressing. Sprinkle with poppy seeds and serve immediately.

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Smoked Rainbow Trout Salad

Thursday, December 31, 2020

A healthy, convenient and super quick dinner with just a few of fresh and good-for-you ingredients. You may add some boiled potatoes if you're looking for a salad that's a little bit more filling. Give it a twist and use smoked mackerel instead of trout. Throw in some fruits and nuts if you wish.

Salad	Dressing
75 g Lamb's lettuce (or your favourite salad greens) 1/2 English cucumber, deseeded and sliced 10 Cherry tomatoes, halved 1 Red onion, cut into rings 400 g Smoked rainbow trout Lemon wedges and slices Pink peppercorns, optional	3 tbsp Olive oil 2 tbsp Freshly squeezed lemon juice 1 tsp Dijon mustard 1 tbsp Flat parsley, chopped Salt and black pepper

Place all the ingredients for the dressing in a jar, cover tightly, and shake. Taste and adjust seasoning.
Pile the lamb lettuce on two plates and divide the cucumber, cherry tomatoes and red onion rings between them. Flake over the smoked trout.
Shake the dressing again and drizzle over the salad. Sprinkle some pink peppercorn over. Serve with lemon wedges or slices aside.

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Macadamia Tart

Monday, December 28, 2020

Sweet buttery shortcrust pastry with a creamy nutty filling that's literally melts in the mouth. If you don't have macadamia, try some other nuts. Pecans and hazelnuts are great alternatives. Tarts like this can be served on their own but you can serve it with whipped cream or ice cream. Do not skip pre-baking the tart crust. Prebaking the tart shell keeps the crust from getting soggy.

Crust	Filling
180 g White spelt flour 120 g Cold unsalted butter, diced 50 g Fine raw sugar Pinch of salt 1 Egg, medium	100 g Unsalted butter, at room-temperature 80 g Fine raw sugar Pinch of salt Pinch of freshly grated nutmeg 4 Eggs, medium, at room-temperature 45 g Molasses 120 g Macadamia nuts, finely ground 60 g White spelt flour 150 g Whole macadamias for the topping

To make the crust, in a large bowl whisk together the spelt flour, sugar, and salt. Add in diced butter and egg. Use your hand to mix everything until the dough comes together. Shape dough into a disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes or until the dough is firm.
Preheat the oven to 180C / 350F fan forced. Roll the pastry dough between two sheets of baking paper. Roll out the dough to a 28cm circle and about 2mm thick. Remove the baking paper and place the dough over a 24cm tart pan with a removeable bottom. Lightly press the dough into the bottom and side of the pan. Trim the overhang. (I then shaped the rest of dough into a cookie)
Line the crust with baking paper and fill with enough dried beans or pastry weights to cover the bottom and side of the crust. Bake for 10-12 minutes. Remove weights and paper, then bake for a further 5 minutes or until tart shell is light golden brown and the base is cooked.
Meanwhile, prepare the filling. Cream butter, sugar, salt and nutmeg together until light and fluffy. Beat in eggs, one at time, then the molasses until fully combined. Add in finely ground macadamias and spelt flour. Fold to combine.
Tip the filling into the crust and arrange the macadamia nuts on top. (the filling was a bit much, so I baked the rest in a tartlet paper liner.) Bake for 30 minutes until filling is firm to touch in centre. Cool for 15 minutes in the pan.
Carefully remove the tart from the pan, then dust with icing sugar and serve warm or cold with whipped cream or ice cream if you wish.

May the New Year bless you all with health, wealth, and happiness!

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Italian Herb Wings with Goat Cheese Dip

Friday, December 25, 2020

These crunchy chicken wings with a creamy goat cheese dip are packed with Italian flavours and are the perfect pick-me-up. To achieve the crispiness you need to dry off the wing well. Otherwise the moisture will keep them from browning. Besides that, roast the wings at a high temperature. These wings are baked at 250C/500F degrees for about 30 minutes. After baking, heat the broiler and broil for a couple more minutes if necessary. Mine turned out really brown and crisp, so I didn't broil them. You can also bake them on a metal wire rack.
Italian seasoning is a blend of dried herbs that are “characteristically Italian,” such as basil, marjoram, oregano, rosemary, thyme, sage and savoury. If you don't have the mix, you can easily make your own substitute at home. Simple combine equal amounts of each herb. But if you don't have all the herbs listed, just use basil and oregano, equal parts.

	Goat Cheese Dip
1.2 kg Chicken wings without tips, split at the joint 3 tbsp Olive oil 4 Garlic cloves, minced 30 g Parmesan cheese, grated 2.5 tsp Italian seasoning 1 tsp Sea salt 1 tsp Freshly milled black pepper 1 tbsp Flat parsley leaves, chopped for garnishing	120 g Goat cheese log 3 tbsp Yoghurt or sour cream 1 tbsp Olive oil 1 tsp Minced garlic 2-3 tbsp Fresh basil leaves, chopped Sea salt and fresh cracked black pepper

Combine the goat cheese, yoghurt, olive oil and garlic in a blender and process until smooth. Transfer to a small bowl and mix in the fresh chopped basil leaves. Season to taste with salt and pepper. Cover and refrigerate for at least an hour or overnight. Keep chilled until ready to serve.
Preheat oven to 250C/500F. Line two baking trays with parchment paper and set aside. Prepare chicken wings by separating them into 2 parts: drumette and flat. Using a paper towel, dry off the wings as much as possible. This will remove excess moisture, which will make wings nice and crispy. Add wings to a large bowl. Add olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper to the wings and toss with your hand, massaging the chicken as you mix. Place chicken wings on the prepared baking trays in one even layer.
Bake wings for 15 minutes in the upper rack of the preheated oven. Rotate the baking sheet and bake another 15 minutes. Remove and transfer to a large serving plate and scatter the chopped parsley over. Serve the wings with dipping sauce.