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Pumpkin Bulgur Spelt Cake with Vanilla Icing

Thursday, November 04, 2021

Light and nutty bulgur adds a pleasant chewiness to this simple coconut syrup butter cake, that is loaded with coarsely grated pumpkin and walnuts. If you want to go nut-free, just leave out the walnuts and replace it with chopped dried dates or figs. The vanilla glaze is optional of course, but I think it adds a fancy festive touch with lemon thyme and pink peppercorns. You can use whatever seasonal touch you prefer.

Cake Batter	Vanilla Icing & Decoration
50 g Bulgur wheat 100 ml Boiling water 80 g Unsalted butter, melted 80 g Coconut syrup (maple syrup or honey) 80 g Castor sugar 2 Eggs, large Finely grated zest of 1 organic lemon 20 g Freshly squeezed lemon juice 100 g Hokkaido pumpkin, coarsely grated 125 g Walnuts, rougly chopped 200 g White spelt flour 3/4 tsp Baking soda 3/4 tsp Ground cardamom	30 ml Whole milk 200 g Icing sugar, sifted 1 tsp Vanilla paste (I use Dr. Oetker) 1/2 tsp Pink peppercorns Lemon thyme leaves

Place the bulgur in a saucepan. Pour in boiling water, then put the lid on. Set aside for 10 minutes. It should absorb all the water and have a slightly chewy texture.
Line the base of a round, 18cm springform cake tin with parchment paper and preheat the oven to 160C (fan-forced) / 320F.
Transfer the cooked burghul wheat to a mixing bowl with the melted butter, coconut syrup, sugar and eggs, then whisk everything together well. Stir in the lemon zest and juice, grated pumpkin and chopped walnuts.
Whisk togehter the spelt flour, baking soda and ground cardamom. Sift the mixture into the wet mixture and and mix until everything is combined.
Spoon the thick batter into the prepared baking tin and bake for about 50 minutes until a skewer comes out clean. Leave to cool in the tin before removing and icing.
For the icing, combine milk, sifted icing sugar and vanilla paste until smooth and spread over the cake. Garnish the cake with lemon thyme and pink peppercorns.

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Persimmon Carpaccio with Parmesan and Pomegranate

Monday, November 01, 2021

Persimmon Carpaccio is easy and simple to make, yet it makes a special and beautiful appetizer for any dinner party. I have paired it with juicy, sweet and tangy pomegranate seeds and golden brown earthy pine nuts for the extra aroma and flavour, but feel free to use walnuts or hazelnuts. Parmesan can be substituted with Feta, or Burrata. You can also drizzle some fig-infused balsamic vinegar over for a richer, more complex sweetness. I didn't peel tomato-shaped fuyu persimmons as the skin is edible, but you might want to peel them if using heart-shaped hachiya persimmons.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain high amount of vitamin C and dietary fiber, making them a weight-loss friendly food. Besides that, persimmons also contain flavonoid antioxidants which are thought to boost heart health.

1/2 Pomegranate seeds
30 g Pine nuts, toasted
2 Ripe yet firm persimmon (I used fuyu)
1/2 tbsp Lemon juice
1/2 tbsp Freshly squeezed orange juice
30-50 g Parmigiano-Reggiano
Fresh lemon-thyme or mint leaves
Sea salt
Freshly milled black pepper

Cut and deseed a pomegranate. You need about 70 grams of pomegranate seeds. Store the rest in the fridge for other recipes (for example this one, this one or this one). Place the pine nuts in a dry skillet over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the pine nuts are fragrant and golden brown, about 3 minutes.
Wash and dry the persimmons. Cut them into even thin slices and arrange them in two plates. Combine lemon and orange juice and drizzle over the persimmons. Sprinkle the pomegranate seeds and toasted pine nuts over. Top with lemon thyme and season with salt and pepper.

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Simple Kibbeh

Friday, October 29, 2021

Kibbeh, or "ball," is a staple in Middle Eastern cuisine. Made with lamb or beef, these crunchy croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur. These spiced bulgur balls are first stuffed with meatballs, then fried, or baked. It's delicious as an appetizer or side dish served with hummus, yoghurt dip or tahini dip.
If you want to make them in airfryer, just spray the prepared kibbeh with olive oil and place in your air fryer basket. Set to 190C/ 375F and cook for 12 to 14 minutes, turning halfway through.

Bulgur Dough	Filling	Tahini Dip
300 g Bulgur, fine 1 tsp Salt 500 ml Boiling water 1 Onion, finely diced 10 Mint, finely chopped 10 Parsley, finely chopped 3 tbsp Sultanas/golden raisins 200 g Ground beef Salt and pepper 1 tsp Ground cumin 1 tsp Paprika powder 1/3 tsp Allspice powder 2 Ice cubes Sesame seeds for coating, optional Oil, for frying	30 g Pine nuts, roasted 1 Shallot, finely chopped 250 g Ground beef 1/2 tsp Chilli flakes Salt and pepper	80 g Full fat Greek yoghurt 1 tsp Lemon juice 2 tbsp Tahini Black pepper

Place bulgur and salt in a large bowl. Add in boiling water and set aside for 15 minutes. Finely chop the onion and herbs. Soften the golden raisins in a bowl of hot water. Drain.
Mix together the ground beef, bulgur, onions, herbs, salt, pepper, spices, golden raisins and ice cubes. Process the mixture in batches in a food processor to a sticky, smooth, dough-like consistency. Divide the mixture into 18 portions and shape each into a ball. Cover with a plastic film and set aside while you prepare the filling.
Place all the ingredients for the filling in a bowl. Mix until well combined. Divide the filling into 18 portions.
Poke a hole in the dough ball, making a pocket for the filling. Add ground meat filling and pinch the top to seal the ball. Coat with sesame seeds if using.
Combine all tahini dip ingredients in a bowl and stir until combined. Chill until ready for use. In a deep frying pan or deep-fryer, add enough oil and heat to 180C/350F. Fry the kibbeh in batches until golden brown and crunchy, or about 8 minutes. Drain on paper towels and serve hot or warm with tahini dip.

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Saffron and Honey Challah with Sesame Seeds

Wednesday, October 27, 2021

The dough is enriched with eggs and oil, while a little honey add a unique sweetness to this traditional Jewish Sabbath bread. A little saffron goes a long way to give this challah bread a yellow hue. Don’t have saffron? You can still make this recipe! Simply leave the saffron out or try adding whatever spices or seasoning you have on hand.

240 ml Lukewarm water
2 tsp Active dry yeast
470 g All-purpose flour
30 g Sesame seeds, lightly toasted
50 g Honey
1 tsp Sea salt
0.1 g Saffron powder
3 Large eggs
60 ml Sunflower seed oil (or melted butter)
2 tbsp Sesame seeds, for topping
1 tbsp Vanilla sugar, for topping

Dissolve the yeast in half of the water. Let stand for 5 to 10 minutes until frothy. In a small bowl, mix the saffron with the remaining warm water.
Place the flour, sesame seeds, sugar, and salt in the bowl of a stand mixer and whisk to combine.
Make a well in the center of the flour and add 2 eggs, 1 egg yolk, oil, saffron water and yeast mixture. Mix on low speed for 5 minutes until a dough forms. Increase the speed and knead until the dough is soft and smooth.
Place the dough in an oiled bowl, cover with plastic wrap, and set aside in a warm place. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours. Divide the dough into 3 equal pieces and roll each piece of dough into a long rope about 22 inches in length.
Braid the ropes together like braiding hair, squeeze the ends of the ropes together and tuck them under the loaf. Coil the dough into a round and tuck the end under the round. You can also pull the ends toward each other to create a circle.
Place the challah on a baking try lined with parchment paper. Cover with a clean kitchen towel. Let rise in a warm place until puffed, about 1 hour.
Preheat the oven to 180C/350F. Whisk the reserved egg white and brush it all over the challah. Sprinkle sesame seeds over and top with vanilla sugar.
Bake the challah 30 to 35 minutes until nicely golden. Cool the challah on a cooling rack until just barely warm. Slice and enjoy.

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Couscous with Lamb, Dates and Roasted Pumpkin

Sunday, October 24, 2021

This is an easy, nutrient-dense and delicious salad that's satisfying enough to have as a complete meal with protein, carbohydrate, fiber, and healthy fat and will fuel you for whatever comes your way. If you want to make this vegetarian, but still want to have some protein, swap chickpeas for ground lamb. This salad also combines, roasted pumpin, fresh herbs, dates, pomegranate to really elevate the flavour and texture.


600-800 g Organic Hokkaido pumpkin, cubed 3 tbsp Olive oil 1 tbsp Dijon whole grain mustard 2 Garlic cloves, chopped 1 tsp Sea salt 300 g Ground lamb 1 tbsp Moroccan spice blend Salt and black pepper to taste	150 g Couscous 350 ml Boiling water 30 g Flat parsley, chopped 10 g Coriander, chopped 100 g Dates, diced (or dried apricot) Pomegranate seeds Juice of 1 lemon

Preheat the oven to 200C/400F. Place cubed pumpkin in a baking tray. Add in olive oil, wholegrain mustard, salt and garlic. Toss everything together. Bake in the upper rack of hot oven for 40 minutes until tender and golden brown.
Dry the raw ground lamb on paper towels and let it come up to room temperature. Add the meat to a hot, lightly oiled cast-iron pan and spread it into an even layer. Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Brown the other side, then break into bits. Add Moroccan spice blend, salt and pepper. Stir to combine.
Meanwhile, add boiling water and 1/2 teaspoon salt to the couscous in a medium saucepan. Cover and set aside for 10 minutes.
Fluff the couscous with a fork. Add in browned ground lamb, chopped herbs, diced dates, pomegrante seeds and lemon juice. Toss everything together. Serve with roasted pumpkin.

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Harissa Chicken Drumsticks

Friday, October 22, 2021

Deliciously smoky, spicy and flavourful, the harissa chicken goes really well with couscous, rice or roasted sweet potatoes, even a simple side salad is terrific. I have used chicken drumsticks, you can use wings or even a whole bird, but adjust the cooking time accordingly. Harissa could be swapped out for sambal oelek. Sriracha is another great substitute, though the consistency is different.
Originally from Tunisia, harissa is a condiment basically made with lots of dry red chilli peppers, garlic, salt, extra virgin olive oil and various spices. It is widely used in North African and Middle Eastern cooking. The ingredients for harissa paste vary from household to household and region to region – some include cumin, caraway, others tomatoes, and even rose petals. Original recipe from Bon Appetit calls for 3 different kinds of chillies. I had to tweak the recipe a little bit since I just have chillies de árbol and guajillo. You can use fresh or pickled chillies if you want to, but I find the dried ones have more complex flavours.

Homemade Harissa
15 Dried chillies de árbol, stemmed and seeded 5 Dried guajillo chillies, stemmed and seeded 1 tbsp Cumin seeds 2 tsp Coriander seeds 5 Garlic cloves, smashed 3 tbsp Fresh lemon juice 1 tbsp Tomato paste 1 tsp Smoked paprika 1 tsp Sea salt 180 ml Oive oil	6-8 Chicken drumsticks Sea salt and black pepper, to taste 4 tbsp Ghee or olive oil 2 tbsp Homemade harissa 1 tsp Lemon juice 2 Garlic cloves, minced 1/2 tsp Cayenne pepper powder 1/2 tsp Spicy paprika 1/2 tsp Sweet paprika 1 tsp Maggi seasoning (or soya sauce) Thyme leaves, chopped

Place chillies in a glass or bowl. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chillies are very pliable and cool enough to handle, 15–20 minutes. Drain.
Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chillies and pulse until it forms a coarse paste. Add lemon juice, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in 120ml oil. Process until oil is incorporated.
Transfer harissa to a jar. Pour remaining olive oil over top. If possible, leave to stand for around 12 hours before using, to allow the flavours to develop. Refrigerate, topping off with more oil after each use. The harissa will keep up to 6 weeks in the refrigerator.
Preheat oven to 230C/450. Pat dry chicken thighs. Season them all over generously with sea salt and black pepper.
Heat 2 tablespoons of ghee in an oven safe skillet over medium-high heat. When the skillet is hot, add chicken and cook, turning, for 5 minutes or until browned.
Transfer the skillet to the oven and cook for 15 minutes until the skin is crips and meat cooked through. Meanwhile, place the remaining ghee, lemon juice, minced garlic, cayenne, paprika and Maggi seasoning in a small pan over medium heat. Bring it to a boil and allow it to simmer for 2-3 minutes.
Transfer chicken to a large bowl. Add in sauce and toss until they are thoroughly mixed. Arrange chicken on a serving platter. Sprinkle some chopped thyme over. Serve immediately.

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Pasta with Creamy Pumpkin Sauce

Tuesday, October 19, 2021

This easy, creamy pumpkin sauce tossed with your favorite pasta for a quick, warm, and comforting weeknight dinner. It's utterly delicious and perfect for Fall. I use Hokkaido pumpkin, but kabocha or butternut squash would do just great. Top with some bacon or walnuts if you like.

1 Small Hokkaido pumpkin, cubed (650g)
2 Garlic cloves
2-3 Thyme sprigs
2 tbsp Olive oil
Salt and freshly ground black pepper to taste
200 Pasta of your choice
240 ml Homemade broth
100 ml Cream / milk
1 tbsp White balsamic
1/2 tsp Cayenne
Large pinch of nutmeg
Large pinch of chilli flakes
1-2 tbsp Flat parsley, chopped
Parmigiano-Reggiano, to serve

Preheat the oven to 200C/400F. Combine cubed pumpkin, garlic cloves and thyme sprigs with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet. Bake until pumpkin is very soft and has browned slightly, about 25 minutes.
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until al dente, about 8 minutes. Drain in a colander.
Reserve about 1/3 of cubed pumpkin. Place the remaining roasted pumpkin and garlic cloves in a saucepan together with homemade broth, cream, white balsamic and spices. Use an immersion blender process until the mixture is smooth and creamy. Add more broth or noodle water if mixture is too thick.
Stir the drained pasta and chopped parsley into the sauce. Divide the pasta in two plates. Shave some Parmesan over. Enjoy!

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Pumpkin Bulgur Spelt Cake with Vanilla Icing