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Roast Pumpkin and Pistachio Gremolata

Wednesday, October 06, 2021

Pistachio gremolata, lightly sweetened with clear honey, is baked with the Hokkaido pumpkin wedges for extra crispness, and this recipe works with almost any kinds of pumpkins (acorn, kent or butternut) or root vegetables. Instead of pistachios, you can use other nuts like toasted coconut chips, pine nuts, pepitas or hazelnuts.

	Pistachio Gremolata
1-1.2 kg Pumpkin, deseeded, skin on and cut into 2-3cm wedges 10 Garlic cloves, unpeeled 3 tbsp Olive oil 2 tbsp Red-wine vinegar Salt and black pepper 300 g Greek-style yoghurt, to serve	20 g Parsley 2 tsp Aleppo pepper (or chilli flakes) 30 g Shelled pistachios, roughly chopped 50 g Breadcrumbs Zest of 1 organic lemon 1 tbsp Runny honey 3 tbsp extra-virgin olive oil, plus extra for serving Salt and black pepper

Preheat the oven to 190C/375F. Put the pumpkin wedges into a large baking tray, add the garlic cloves, olive oil, vinegar and salt and pepper, then toss until evenly coated. Roast for 35-40 minutes, until the pumpkin is soft and golden around the edges.
For the gremolata, roughly chop the parsley, chilli and pistachios, and put in a bowl with the remaining gremolata ingredients. Mix until everything is coated in the olive oil and honey.
Remove the tray from the oven and sprinkle the gremolata evenly over the pumpkin. Return the tray to the oven and roast for a further 10 minutes, until the pumpkin is soft and the breadcrumbs are golden.
When cool enough to handle, squeeze out the soft garlic flesh from the bulb and mix into the Greek-style yoghurt.
Spread the garlic flavoured Greek yoghurt on serving plates and top with a final drizzle of extra-virgin olive oil. Arrange the roasted pumpkin wedges over and enjoy!

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Pumpkin Falafels

Sunday, October 03, 2021

These falafels are full of pumpkin flavour, soft in the center and crisp on the outside. Enjoy them in a salad, serving them in a warmed split pita pocket or just on their own. I like serving these on a bed of salad with a lemony Greek yoghurt dressing, but a green tahini sauce (a mixture of cilantro, lemon juice, garlic and sesame paste) would be just amazing if you want to go dairy-free.

Falafels	Yoghurt Dressing
400 g Cooked chickpeas, drained 250 g Roasted pumpkin, mashed 1 tbsp Chickpea flour (or cornstarch) 1 Small red onion, finely chopped 2 Garlic cloves, minced 2 tsp Garam masala 1 tsp Cumin powder 1 Fresh red chilli pepper, finely chopped 4 tbsp Fresh flat-leaf parsley (or cilantro), chopped 2/3 tsp Black salt (or regular sea salt) Olive oil	150 g Plain Greek yoghurt 2 tbsp Lemon juice 1 Garlic clove, minced Salt and pepper to taste

Preheat oven to 200C/400F. In your food processor, pulse the chickpeas until chunky puree forms. You can use a fork to mash them too.
Mash the roasted pumpkin in a large bowl. Add in chickpeas, chickpea flour, red onion, minced garlic, garam masala, cumin, chilli pepper, parsley and salt. Mix well and refrigerate for 30 minutes.
Shape the mixture into 16 balls and place on a greased baking tray or lined with baking paper. Spray the falafel with olive oil and bake for 25-30 minutes or until golden brown. The edges should be crispy and the center is still soft.
Meanwhile, combine yoghurt, lemon juice and minced garlic in a small bowl. Season to taste. Serve falafels with yoghurt dressing.

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Bacon-wrapped Frikadellen

Friday, October 01, 2021

Frikadellen, aka “Fleischklops”, “Fleischpflanzerl” or “Buletten” – it depends on the region, are German meat patties, typically made with ground beef, pork, or a mixture of two, and shaped into slightly flattened ovals. Traditionally Frikadellen are fried in lard or tallow, but today they are commonly fried in ghee (Butterschmalz) or oil. In Germany Frikadellen are typically served with a potato salad, potato dumplings (Kartoffelknödel) or pommes frites. They are delicious warm or cold, can be made in advance and freeze well. Bacon gives the meat patties an extra burst of smoky flavour and adds juiciness, but not overly greasy.

1 Small onion, chopped
2 Garlic cloves, minced
2 tbsp Flat parsley, chopped
35 g Parmigiano-Reggiano, grated
700 g Minced beef
1 Large egg
30 g Keto beadcrumbs
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Salt
1/2 tsp Black pepper powder
12-14 slice Bacon, cut in half crosswise

Preheat oven to 180C/350F. Line a rimmed baking pan with aluminum foil or parchment paper so that cleanup is easier.
Peel and finely mince the onion and garlic. Finely chop the flat parsley. Grate the cheese.
In a bowl, add minced beef, egg, keto breadcrumbs, chopped onion, garlic, parsley, grated cheese, dried herbs, salt and pepper. Mix everything together until combined. Form the mixture into 12-14 Frikadellen, each about 5-6cm in diameter.
Wrap half a bacon slice around a frikadelle, turn around 45 degrees and wrap a second half-slice of bacon around the frikadelle, so the meat is enclosed by bacon. Repeat with the remaining. Place them onto the prepared baking pan with seam sides down.
Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, 40- 45 minutes. Serve with your favourite dipping sauce and a side salad.

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Roasted Peanut, Rosemary and Tomato Cookies

Tuesday, September 28, 2021

These peanut cookies have a crazy secret ingredien that helps intensify the flavour --you’ll never guess the ingredient. No, it's not mashed banana. No, it's not quinoa. It's tomato paste. It might sound gross, but these cookies are chunky, nutty, chewy and taste amazing. My husband had 3 at one go and still had no idea that there's tomato paste in it.
I actually found this recipe on GoodFood, but tweaked the original recipe slightly and used a blend of white spelt flour and light rye flour instead of plain flour. A tip from my favourite baker Dan Lepard: If you want to test the flavours before committing to a whole batch, you can halve the recipe – just beat the egg and weigh to divide it.

100 g White spelt flour
80 g Light rye flour
1 tsp Baking powder
2 tsp Chopped fresh rosemary leaves
130 g Unsalted butter, softened
50 g Peanut butter, smooth or crunchy
30 g Tomato paste
20 g Lightly alkalized cocoa powder
200 g Coconut sugar (or brown sugar)
1 Egg, medium
150 g Roasted salted peanuts, plus extra to finish

Combine together the white spelt flour, light rye flour, baking powder and chopped rosemary in a bowl.
Put the softened butter, peanut butter, tomato paste, cocoa powder and coconut sugar in a mixing bowl and beat until smooth. Beat in the egg.
Add in the flour mixture and mix evenly to a soft dough. Mix in the roasted salted peanuts then spoon into 40 gram balls onto a tray, spaced five centimetres apart. You will have 21 cookies.
With a fork dipped in water, press the dough balls out flat to about peanut thickness. Sprinkle a few extra peanuts on top of each to decorate. Bake for 15 minutes then transfer to a wire rack to cool completely.