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Radicchio Arugula Salad with Figs, Walnuts and Fresh Goat Cheese

Friday, September 24, 2021

This simple bittersweet Fall salad with arugula, radicchio, fresh figs and walnuts is a lovely light starter or side dish, and surely will liven up any meal. The honey vinaigrette takes a few minutes to make and very versatile. It delivers lots of wonderful flavour, but won't overpower the salad. The recipe is a great base for other combinations of oil (avocado oil), vinegar (red wine or apple cider vinegar), and syrups (maple or date syrup). You can either use the dressing immediately, or you can make it a couple of days in advance of serving.

Salad	Honey Vinaigrette
80 g Walnuts, toasted 75 g Arugula 75 g Radicchio, tore into bite-sized pieces 5 Fresh figs, cut into wedges 100 g Fresh goat cheese Dill or parsley, choped	4 tbsp Olive oil 2 tbsp White balsamic vinegar 2 tsp Dijon mustard 1 tbsp Honey A large pinch of cayenne pepper Salt and black pepper, to taste

Heat walnuts in a dry, heavy skillet over medium heat for 3-5 minutes and smell toasted, stirring constantly to ensure even toasting until the nuts turn golden brown. Remove to a plate to cool.
Combine all ingredients for the dressing in a clean jar. Cover with lid, and shake until fully blended. Chill until ready to use.
Place arugula, radicchio, and fig wedges in a large salad bowl. Add in 1/3 of the salad dressing and gently toss them together. Divide it into two serving plates. Top with fresh goat cheese and chopped dill. Crumble the toasted walnuts over. Serve it with the rest of the vinaigrette.

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Haselnusshörnchen Hazelnut Crescents with Spelt and Potato

Tuesday, September 21, 2021

This German-style nut pastry (Haselnusshörnchen) can be found in almost every bakery in Germany. It's very easy to make this at home and the result is just as delicious. You can use either hazelnut or almond, or a combination of two. They are fantastic to serve at the breakfast or in the afternoon with a pot of freshly brewed coffee. I have found the recipe in a local weekly magazine (Neue Post) and just tweaked a bit based on our taste and pantry stock.

Dough	Filling
300 g Potatoes 60 g Butter 100 g Sugar 2 Eggs, medium 400 g White spelt flour 15 g Baking powder	135 g Ground hazelnut 45 g Coconut sugar 5 tbsp Coconut milk 1 tsp Vanilla Icing sugar, to dust

Cover the potatoes with water in a saucepan. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 25 minutes. Drain potatoes and cool to room-temperature. Chill the potatoes overnight. Peel and weigh 250 grams for the recipe.
Whisk together the spelt flour and baking powder together. Use a potato press to press the potato into the flour mixture.
Beat butter and sugar until light and fluffy. Beat in eggs, one by one, until combined. Add in flour-potato mixture. Mix until you have a firm and smooth dough. Cover and chill for 30 minutes.
Mix ground hazelnuts, coconut sugar, coconut milk and vanilla together until you have a thick paste. Preheat oven to 200C/400F. Grease and line two baking trays with baking paper. Roll out the dough into a 40cm circle. Spread the prepared hazelnut paste evenly on the circle. Cut the circle into 12 triangles/wedges. Roll up each triangle from the wide end to form a crescent.
Place them on the prepared baking trays. Bake in the middle of hot oven for about 30 minutes until lightly golden brown. Dust with icing sugar and serve.

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Easy Plum Tart

Saturday, September 18, 2021

This party-worthy tart is a simple way to showcase the seasonal plums. You can easily substitute sliced apples or pears for the plums with great results. I used a basic sweet shortcrust, but you can definitely use store bought one. Chill your crust for at least 30 minutes. One of the reasons that fruit tarts have a soggy bottom is from the moisture of the fruit. The most effective way to prevent soggy crust is to blind bake the crust before filling with fruit. Another way to prevent the pastry crust from getting soggy is to sprinkle ground almonds (or breadcrumbs/graham cracker crumbs/crushed cornflakes, etc.) into the crust bottom, which helps soak up the juice released from the fruit during the baking. Slice the plums into even thin slices and try to keep the slices together so you can arrange them nicely into the crust without making a mess.

Sweet Shortcrust	Filling
200 g White spelt flour 60 g Wholegrain spelt flour 50 g Vanilla sugar A pinch of sea salt 100 g Butter, cold 40 g Lard	3 tbsp Ground almond, toasted (or breadcrumbs) 8 Ripe yet firm plums, cut into even thin slices 1/2 tbsp Honey (or maple syrup), optional Thyme leaves 30 g Butter, cubed Raw pistachios

Sift spelt flours into a large bowl and stir in vanilla sugar and a pinch of salt. Cut in butter and lard. Rub together with your fingertips until moist clumps form. Press dough onto bottom and up sides of a 24cm-26cm tart pan with removable bottom. Prick the crust all over with a fork. Cover and chill for 1 hour.
Preheat the oven 190C/375F. Line pastry with baking paper and fill with pastry weights or beans. Bake for 10 minutes. Remove paper and weights. Bake for a further 8-10 minutes or until light golden. (This is called blind baking the crust, which is the most effective way to prevent soggy crust. If you are in a hurry, just sprinkle ground almond or breadcrumbs onto the crust. This too helps soak up the juice released from the fruit during the baking and keep the crust from getting soggy. )
Remove the crust from the oven and sprinkle the ground almond onto the crust. Arrange the plum slices in clusters, alternating between horizontal and vertical. There’s no need to be too fussy – as long as they fit snugly next to each other, it will be just fine.
Drizzle honey or maple syrup if using, thyme leaves, and dot with cubed butter. Bake for 30 minutes until the pastry edges are golden brown and the fruit is tender. Garnish with raw pistachios. Cool completely before slicing. Enjoy with vanilla ice cream or whipped cream.

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Sesame and Fennel Seed Bread

Thursday, September 16, 2021

This flavour-packed bread is great with yoghurt cheese (labneh), air-dried ham and some olives. An ideal substitute for fennel seeds is anise seeds, as they have a similar flavour. However, the anise seeds are more pungent, so you might want to use slightly less. You can also substitute equal amounts of caraway or dill seeds. It is an excellent sharing bread for serving with soups or salads, and is really easy to make.

Dough	Filling&Topping
300 g All purpose or white bread flour 1/2 tsp Fine sea salt 2/3 tbsp Fennel seeds, lightly toasted and crushed in a pestle and mortar 170 ml Lukewarm water 15 g Fresh yeast (or 7 g dried yeast) 1 tsp Sugar 1 tbsp Olive oil	3 tbsp Tahini 1 tbsp Runny honey 25 g Salted butter, melted and cooled to room-temperature 1 tbsp Sesame seeds, soaked in water 2 tsp Caraway seeds, soaked in water 1 tbsp Chopped fresh herbs 1 tbsp Chopped pistachio nuts Labneh with olive oil, to serve

In the bowl of your mixer, add flour, salt, and crushed fennel seeds. Put the warm water in a measuring jug and crumble in the fresh yeast and sugar. Set aside for a few minutes until starting to froth.
Pour the yeast mixture and olive oil into the flour. Mix on a slow speed until it starts to clump together, then increase the speed and knead it until it a smooth and elastic dough forms, about 6-8 minutes. Cover with a cling film and set aside in a warm place for 1-2 hours, until doubled in size.
Beat the tahini and honey in a small mixing bowl until light and well-combined. Soak the sesame and caraway seeds together with water in a bowl. Melt the butter and cool to room-temperature.
Turn the dough out onto on a lightly floured work surface, then shape it with a rolling pin into a large rectangle, about 1cm thick.
Spread the tahini mixture over the surface of the bread, then roll up to enclose the filling inside a long sausage shape, making sure it’s an even thickness. Coil the dough into a spiral and tuck the end under the coil.
Transfer to a parchment lined baking tray. Brush all over with melted butter, drain the sesame and caraway seeds and scatter all over the surface of the dough. Cover with cling film and set aside to prove for 30 minutes.
Preheat the oven to 220C/430F. Bake for 20-25 minutes on the middle shelf until golden brown and the loaf sounds hollow when tapped underneath. Cool, then serve scattered with the chopped herbs, pistachio nut and labneh.

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Thai Corn Fritters

Tuesday, September 14, 2021

Make brunch for your family with these delicious corn fritters. With a light, crunchy crust and fluffy inside, these corn fritters are quick to make and sure to find favour with both the adults and the kids. Thai fish sauce and sweet chilli sauce give these tasty corn fritters a double dose of Asian flavour. Serve them while still warm for brunch or as a snack. You can buy sweet chilli sauce in Asian grocery stores or Amazon or make this typical Thai condiment at home.

Thai Corn Fritters

inspired by this recipe

2 Large eggs
100 g White spelt flour (or plain flour)
2 Garlic cloves, chopped
1 tsp Coconut sugar
1 tbsp Thai fish sauce
285 g Canned corn kernels, drained
1/2 tsp Sea salt
1/2 tsp Black pepper, freshly milled
2 Spring onions, finely chopped
Lard, to fry
Sweet chilli sauce, to serve
Baby spinach and cherry radishes, to serve, optional

Place the eggs, spelt flour, garlic, coconut sugar, fish sauce, half the corn kernels, salt and pepper in a food processor. Process to a puree. Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the lard in a non-stick frypan over medium-high heat.
Working in batches, drop tablespoons of corn batter into the pan and cook for 2-3 minutes on each side until golden and cooked through. Transfer to a plate lined with paper towel. Keep warm while you make the remaining fritters.
Arrange baby spinach and cherry radishes on plates if using and stack the fritters on salad, drizzle with sweet chilli sauce or serve at side as a dipping sauce.