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Whole Spelt Fruitcake

Sunday, November 15, 2020

This sensational winter loaf cake contains a wonderful mix of dried fruits and nuts and simply perfect for the holidays. Feel free to substitute your own favorites; you'll need about 350 g dried fruit and 150 g nuts total. Date syrup can be replace with honey or maple syrup too. Brush the cake with Port or Brandy or leave it out. Either way, it's very delicious and addictive with all the nuts, dried fruits and spices.

250 g Whole spelt flour
2 tsp Baking powder
1 large pinch of cinnamon
1 large pinch of cardamom
1 tsp Ginger bread spice
4 Large eggs
120 g Date syrup or honey
200 g Dried apricots, chopped
150 g Raisins, or dried cranberries
100 g Hazelnuts, lightly toasted and coarsely chopped
50 g Almonds, lightly toasted and coarsely chopped
1 tbsp Port or Brandy plus extra for brushing the cake

Preheat the oven to 150C/300F, fan forced. Sift the flour into a mixing bowl together with baking powder and spices. Set aside. Grease a 20cm loaf pan generously with butter.
Beat the eggs until combined. Slowly drizzle in date syrup and beat until well combined and fluffy. Stir in flour-spice mixture until well combined.
Add in chopped dried apricots, rainsin and Port wine. Stir until well combined. Spread the mixture into prepared pan. Level top with a spatula.
Bake for 1 hour or until a skewer inserted in centre comes out clean. If cake is browning too much, cover with foil after 45 minutes. Brush the hot cake with 1 extra tablespoon Port wine. Cool the fruit cake in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Roasted Bone Marrow with Fresh Herbs and Hawaiian Black Lava Salt

Friday, November 13, 2020

Marrow bones are generally the leg bones from either beef or veal. The marrow not only just boastes of its heavenly buttery taste but also offers various health benefits. This most nutrient-dense superfood contains a substantial amount of good fats and energy and provides an exceptional source of the omega-3 required for healthy brain development and anti-inflammation. It also contains minerals (iron, phosphorus, and trace amounts of thiamin and niacin), collagen, stem cells that turn into blood cells inside the body when ingested and a group of compounds called alkylglycerols that help boost and maintain our immune system. You can use marrow bones to make bone broth, or you can roast the bones and use the marrow the same way you would use butter -- spread it on toast, toss with vegetables or melt over the steak.

	Salad
1.5 kg Grass fed organic marrow bones (beef or veal) 2 tsp Fresh rosemary, chopped 2 tsp Fresh thyme, chopped Hawaiian black lava salt Black peppercorn, crushed Crusty bread, toasted (leave it out if doing keto)	Baby Romane salad leaves 1 Red onion, sliced into rings 2 tbsp Parsley, chopped 1 tbsp Olive oil 1/2 tbsp White balsamic vinegar Salt and pepper to taste

Preheat the oven to 230C/450F. Place the bones in a baking dish. Finely chop the rosemary and thyme leaves. Sprinkle the chopped herbs over the marrow bones.
Transfer them to the hot oven and roast for 15 to 20 minutes until no longer pink inside. Meanwhile prepare the side salad and crusty bread if using.
Combine the salad leaves, onion rings and chopped parsley in a small mixing bowl. Toast the bread until crunchy if using.
After 15 minutes, check the bones. The marrow should be hot, with a soft and jelly-like consistency, but not liquid. You want to catch it before the marrow begins to "leak out" of the bones. Roast another five minutes if needed.
Drizzle the salad with olive oil and white balsamic vinegar.
Season the marrow with lava salt and freshly milled black pepper. Serve while still hot with salad and crusty bread if using. Use a spoon to scoop out the marrow and enjoy! Once you enjoy the marrow, save the bones and dripping to make bone broth.

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Pumpkin Dukkah Bread

Wednesday, November 11, 2020

Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.

	Dukkah
1 portion Pumpkin bread dough 150 g Thai peanut sauce, chilled	100 g Hazelnuts, toasted and finely chopped 30 g Sesame seeds, toasted 1 tsp Coriander seeds 2 tsp Cumin seeds 1 tsp Whole black peppercorns 1 tsp Salt 1/2 tsp Ground ginger 1/2 tsp Ground cinnamon 2 tsp Ground turmeric

For the dukkah, spread the hazelnuts over a baking tray and toast in 180C/350F preheated oven for 5 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
Place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until aromatic. Transfer to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the spices and salt to the hazelnut mixture and mix well.
Line a 30cmx12cm loaf pan with parchment paper.
Roll out the dough into a 24x35cm rectangle. Spread the peanut sauce over and sprinkle the dukkah, reserving a tablespoon for the topping, over the peanut sauce. Roll it up from the shorter end and pinch the sides together. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Place it into the prepared pan.
Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Sprinkle the top with the reser

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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5-Spice Meatloaf

Monday, November 09, 2020

Make this moist, flavourful 5-spice meatloaf for an easy and budget-friendly meal that will feed a crowd. It's great hot or cold and perfect for dinner, picnic or in lunchbox. Replace beef with lean turkey or chicken mince for a lower fat and protein-packed meal that whole family would love.

1 tbsp Olive oil
1 Yellow onions, sliced
2 Shallots, finely chopped
2 Garlic cloves, minced
1 tsp Salt
4-5 tbsp Fresh breadcrumbs
2 tsp Fresh thyme, chopped
1/2 tsp 5 Spice blend
1 Egg
150 g Tofu, crumbled
500 g Minced beef
250 ml Hot beef broth

Grease a standard-size casserole dish with 1 tsp of olive oil. Spread the sliced onions into the pan. Preheat the oven to 190C/375F.
Heat 1 teaspoon of olive oil in a large skillet over medium- high heat. Add chopped shallots and minced garlic and cook, stirring frequently, until the shallots are softened and it smells aromatic, 3 to 5 minutes. Transfer to a large bowl and cool to the room-temperature.
Add in salt, breadcrumbs, chopped thyme, 5 spice blend, egg, crumbled tofu and the minced beef. Mix until thoroughly combined. Pat the mixture into a log that fits your casserole dish. Place the log on the top of sliced onions. Brush the top with the remaining olive oil. Bake for 20 minutes.
Gently pour the beef broth over and around the meatloaf. Continue to bake for another 30-35 minutes or until the top is browned and meatloaf is cooked through.
Remove it from the oven and let rest 10 minutes before slicing and serving. You can thickend the broth and juice from the casserole dish with some cornstarch solution and serve it as the sauce.

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Figs and Macadamia Salad with Parmesan Vinaigrette

Saturday, November 07, 2020

A simple yet luscious salad made with fresh figs, macadamia nuts and tossed with a Parmesan pink peppercorn dressing. The combination of fresh sweet figs and rich creamy macadamia nuts are a match made in heaven. You can swap out figs for plums, pecans for macadamias, and add in some avocado and prosciutto if desired. The recipe is really versatile. I would always go with freshly grated Parmesan as it brightens the flavour of the vinaigrette and adds depth and a great texture to the salad too. Of course you can use pregrated Parmesan, but stay away from the tasteless powdered one.

1 Handful of arugula leaves
1/2 Red onion, sliced
4-6 Figs, quartered
40 g Parmigiano-Reggiano, finely grated
2 tbsp White balsamic vinegar
3 tbsp Olive oil
1 tbsp Macadamia oil
Peppercorns, crushed
Macadamia nuts
Parmigiano-Reggiano

Arrange the arugula leaves, red onion slices and quartered figs on a platter. Use a stick blender to process the grated Parmesan, white balsamic, olive oil and macadamia oil until smooth and emulsified.
Drizzle the dressing over the figs then top with the macadamia nuts or/and Parmesan and crushed peppercorns to finish.

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Black Rice Yoghurt Bread

Thursday, November 05, 2020

By adding rice to the bread you’ll get a softer crumb, and by using black rice you’ll get a lovely rustic colour and interesting nutty flavour too. The texture is amazingly soft and tender, thanks to the moisture of forbidden black rice with yoghurt and rendered chicken fat. The bread is delicious when eaten plain or with butter or toasted as a breakfast item or for sandwiches.

130 g 3.5% Yoghurt, room-temperature
2 Eggs, room-temperature
50 g Rendered chicken fat (or ghee)
200 g Cooked black rice
1/2 tsp Salt
300 g Bread flour
7 g Active dried yeast

Add all ingredients, in the order listed, into the bread machine loaf pan.
Place pan in bread machine and select dough program, then start. After 3-5 minutes of kneading, gently scrape down the dry ingredients stuck on the sides of the pan with a spatula.
The bread machine will beep when done. Turn out the dough onto a lightly floured work surface. Press the dough into a rectangle that is as long as a standard-size loaf pan. Roll the dough tightly from the narrow end, jelly-roll style. Pinch the ends and seam to seal. Place into the loaf pan lined with baking paper.
Cover the loaf with a clean towel, and let it rise until it has doubled in size. Preheat the oven to 190C/375F. When the loaf has risen, brush the surface with water and bake for 30 minutes until nicely golden brown.

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Spicy Roast Hokkaido with Lamb and Zhoug

Tuesday, November 03, 2020

Zhoug / Zhug (Pronounced Zoog) is a hot green sauce (aka “Middle Eastern pesto”) originating in Yemeni cuisine that’s a go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka. Here I have paired it with roasted Hokkaido pumpkin for a no-fuss side that’s a winner with lamb flavoured with cinnamon, cayenne and pomegranate molasses.

	Zhoug / Hot Green Sauce
1.5 kg Hokkaido pumpkin, unpeeled, cut into 8 wedges 2 tbsp Olive oil Salt and black pepper 1 Shallot, finely chopped 1 tsp Ground cinnamon 1/2 tsp Cayenne pepper 350 g Ground lamb 1 tbsp Pomegranate molasses 1 tbsp Pomegranate arils, optional Fresh cilantro and flat parsley	10 Cardamom pods 1 tsp Caraway seeds 6 Cloves 3 Long green chillies, coarsely chopped (or jalapeños) 3 Garlic cloves, coarsely chopped 1 tsp Sea salt 15 g Coriander leaves, coarsely chopped (I used the frozen one) 70 ml Extra-virgin olive oil 2 tsp Lemon juice

Toast the cardamom pods in a dry skillet over medium heat for 2 or 3 minutes, shaking the pan occasionally. Place the cardamom pods in a mortar and smash with a pestle to crack open the pods. Spread the cracked pods out, so you can pick out the shells and discard. Dry-roast caraway seeds and cloves in a frying pan over medium-high heat until fragrant, about 1 minute.
Coarsely crush cardamom, caraway seeds and cloves with a mortar and pestle. Or whirl the seeds in a coffee grinder for 15-20 seconds or so. Add green chilli, garlic and salt and pound until broken down. Add coriander and half the oil, pound to break down leaves, then stir in lemon juice and remaining oil and season to taste. Chill until ready for use.
Preheat oven to 180C fan forced /350F. Line a large oven tray with baking paper. Place pumpkin wedges, skin-side down, on oven tray. Brush the pumpkin wedges with 1 tablespoon of olive oil and season generously with salt and pepper. Bake for 40 minutes until the wedges are tender.
Meanwhile make lamb topping. Heat the remaining olive oil in a frying pan over medium heat, cook shallot, cinnamon and cayenne, stirring for 3 minutes. Increase heat to high, add ground lamb, cook, stirring occasionally, for 5 minutes or until browned and cooked through. Stir in pomegranate molasses, season to taste.
Arrange the hokkaido wedges on a large serving platter. Spoon lamb topping over and serve topped with zhoug, fresh cilantro leaves and pomegranate seeds if using.