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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Slow Cooker Veal Tongue with Bok Choy Pesto

Tuesday, July 16, 2019

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Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.
Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.

Bok Choy Arugula Pesto
  • 50 g Pine nuts, toasted
  • 1 Large garlic clove
  • 50 g Arugula
  • 70 g Bok choy, the green leaves only
  • 30 g Parmesan cheese, grated
  • 1 tsp Black rock salt
  • 120-150 ml Olive oil, as needed
  1. In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
  2. Rinse the veal tongue under running water until the water runs clear and there’s no blood. Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
  3. Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
  4. To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns.

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White Chocolate Cherry Tart

Sunday, July 07, 2019

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http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Coconut sugar sweetened spelt pastry filled with a decadent creamy filling of white chocolate ganache and cherries in this heavenly dessert. I absolutely adore this egg enriched spelt shortcrust paired with white chocolate and fresh cherries. They go together so well, and taste incredibly delicious. I garnished the tart with lemon thyme and cacao nibs, but you can leave them out or use chocolate chips instead.

CrustFilling
  • 250 g White spelt flour
  • Pinch of salt
  • 1 tbsp Coconut sugar
  • 150 g Butter, chilled and cut into pieces
  • 1 Egg, medium and lightly beaten
  • 300 g White chocolate, chopped
  • 100 ml Heavy cream
  • 75 g Butter
  • Cherries
  • Lemon thyme
  • Cacao nibs
  1. Whisk flour, salt and coconut sugar in a bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
  2. Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
  3. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Roll out the dough between 2 layers of plastic film into an 11-inch circle, then place gently into a 8-9-inch fluted tart pan. Trim the edges of the pastry to fit the tart pan. Cover the tart pan with plastic wrap and freeze for 30 minutes.
  4. Preheat the oven to 190C/375F. Line the frozen crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
  5. Bake crust for 15 minutes, remove the parchment and pie weight. Bake for an additional 10-12 minutes or until the crust is golden brown. Remove and cool on a wire rack.
  6. For the filling, place the white chocolate, cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  7. Pour the chocolate filling into the tart crust. Garnish with lemon thyme, cherries and cacao nibs when the filling is set.

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Saffron Orange Tea Buns with Blackberry Craquelin

Thursday, June 27, 2019

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The sweet, crisp cracked topping you see on those dinner buns is called craquelin. With just butter, coconut sugar, flour and blackberry powder, this simple dough gives a really great crunchy texture to the buns. You can add different flavourings or colours to the craquelin to create various baked goods.

Blackberry CraquelinDough
  • 50 g Butter at room temperature
  • 20 g Coconut sugar
  • 30 g White sugar
  • 50 g Refined spelt flour
  • 5 g Blackberry powder
  • 300 g Plain flour
  • 6 g Dry active yeast
  • 6 g Salt
  • 30 g Sugar
  • 9 g Saffron orange tea (3 tea bags)
  • 60 g Egg
  • 65 ml Warm milk
  • 80 g Water Roux starter (tangzhong)
  • 50 g Butter, softened
  1. Cream the butter, coconut sugar and white sugar together. Beat in the flour and blackberry powder and beat until the dough to become crumbly. Knead the craquelin and roll it between two pieces of parchment paper until 2mm thick. Chill at least 4 hours or until ready to use.
  2. Place all the dough ingredients, except butter, in the mixing bowl of your stand mixer. Mix with a dough hook at slow speed for 1 minute. Increase the speed to the medium, and continue mixing for 3 minutes until dough is formed. Add butter gradually and knead for about 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of the mixing bowl.
  3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl. Return the dough ball into the greased mixing bowl. Cover it with a plastic film or a kitchen towel. Leave it in a warm place until dough is double in volume.
  4. Punch the dough down to release the air produced in the proofing process. Divide dough into 6 even portions and round up. Cover and let stand for 10 minutes at the room temperature. Gently press it down to release the air and shape into a round. Place it on a parchment-lined baking tray. Repeat with the rest of dough balls.
  5. Cover the buns with a plastic wrap and proof for 45 minutes until almost double in volume. Preheat the oven to 190C/375F.
  6. Take craquelin out from the fridge and using a round cookie cutter about the same diameter of the buns, cut out circles of the dough and set them on top of the buns. Bake the buns for 25-28 minutes until the tops browned and cracked.

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Turmeric Carrot Honey Muffins with Brazil Nuts

Tuesday, June 18, 2019

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These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.

  • 200 g Refined spelt flour
  • 50 g Whole spelt flour
  • 50 g Brazil nuts, ground into meal
  • 1/2 tsp Baking soda
  • 2 tsp Baking powder
  • 1/3 tsp Black salt or sea salt
  • 1/2 tsp Ginger powder
  • 1 tbsp Turmeric powder
  • A large pinch of black pepper powder
  • 50 g Coconut sugar
  • 200 g Grated carrots (about 2 cups)
  • 100 g Honey, creamy or clear
  • 2 Eggs, lightly beaten
  • 240 ml Buttermilk
  • 85 ml Coconut oil, melted
  • 18 Brazil nuts
  1. Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
  2. Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
  3. Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
  4. Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

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Crisp Pork Belly

Tuesday, June 11, 2019

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http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


This roasted pork belly, inspired by this recipe, is so crisp and delicious, with just sea salt and cumin seeds. The long, slow roasting makes sure the meat is tender and juicy. And near the end of of roasting, the oven temperature is increased for the golden crispy skin.

  • 2 tbsp Beef dripping, melted and cooled
  • 1.2 kg Pork belly with skin
  • 1 tbsp sea salt flakes
  • 1/2 tsp Whole cumin seeds
  1. Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. This will allow the skin to dry out and result it a crispier crackling.
  2. Preheat oven to 180C/350F. With a sharp knife, score the pork belly skin at 1cm intervals. Cut through the skin and fat but not into the meat.
  3. Rub the pork all over with sea salt and cumin seeds. Drizzle with beef dripping and rub that in. Place the pork on a rack in a baking pan, skin side up.
  4. Roast for 2 hours, or until the meat is very tender. Increase the heat to 220C/425F and roast for about 30 minutes until skin is crisp. Remove and let rest for 10 minutes before slicing.

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Grape Seed Flour Banana Bread

Monday, June 03, 2019

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Grape seed flour is obtained from winery by-products (skins, seeds and stems) generated during wine-making. In addition to antioxidants, grape seed flour is a good source of magnesium, calcium, iron, healthy fats, protein and fibre. There are several different types of grape seed flour each with a slightly different flavour and colour depending on the grape varietal they were derived from, i.e. Chardonnay, Cabernet Sauvignon, Merlot etc. It is gluten-free and very versatile in the kitchen: as an ingredient in baked goods of all kinds, like bread, pizza or cakes, but also great in yogurt or cereal, or smoothies.

  • 30 g Grape seed flour
  • 70 g Almond flour
  • 180 g Refined spelt flour
  • 5 g Baking powder
  • 7 g Baking soda
  • 1 tsp Cinnamon powder
  • Pinch of salt
  • 80 ml Grape juice
  • 60 g Grapeseed oil
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 60 g Coconut syrup
  • 4 Ripe bananas, mashed
  • 100 g Dried cranberries
  • Sprinkles, optional
  1. Preheat oven to 180C/350F. Grease and line a 10cm x 26cm loaf pan with baking paper.
  2. Combine grapeseed flour, almond flour, spelt flour, baking powder, baking soda, cinnamon and pinch of salt in a large bowl.
  3. Whisk grape juice, grape seed oil, eggs, vanilla, coconut syrup and mashed bananas in a separate bowl. Add the liquid mixture to flour mixture. Stir until just combined. Fold in the dried cranberries.
  4. Pour into the prepared pan. Smooth the surface. Top with the sprinkles if using. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely.

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Côte de Boeuf with Chimichurri Sauce

Monday, May 27, 2019

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Côte De Boeuf is a steak cut from the rib primal with the rib bone still attached but depending on where you live it will have different names. In French cuisine the same cut also with bone attached is called côte de bœuf, which translates as “beef rib”. In Australia and New Zealand a bone-in rib steak is called a "ribeye". In the USA it is known as a rib steak or cowboy steak. It delivers amazing flavour from all the marbling that runs through it, and makes an ideal sharing steak for a dinner for two. Chimichurri is mainly made from chopped parsley, garlic, olive oil, oregano, chilli flakes, and red wine vinegar. It's great to use as a condiment for the meat, but can also be used as a marinade.

  • A bunch parsley, roughly chopped
  • 1-2 tbsp Oregano
  • 2 Garlic cloves
  • 1 Shallot, chopped
  • 1/2 tsp Chilli flakes
  • 4 tbsp Olive oil
  • Juice 1/2 lemon
  • 2 tsp Red wine vinegar
  • 25 g Butter,
  • 1 / about 700 g Côte de Boeuf
  • Salt and peppers
  • Arugula
  1. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food process. Add olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
  2. Take Côte de Boeuf ouf of the refrigerator 1- 2 hours before the preparation. Season steak well with salt and pepper.
  3. Preheat the oven to 200C/400F. Heat the butter in a cast iron skillet over medium-high heat. Sear the beef for 2 minutes on both sides then cook in the oven for 16 minutes for rare, 20 minutes for medium.
  4. Remove from the oven and leave to rest for at least 10 minutes. Slice thickly and serve with the prepared chimichurri sauce over a bed of arugula salad.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


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