makes about 10 huge cookies
150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
1 egg
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate
1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.
2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.
3. Fold butter mixture into the flour until only just combined.
4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.
5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.
6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.
7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
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Tuesday, May 31, 2011
Chickpeas Salad with Sesame and Garlic Dressing
Ingredients
For Salad
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds
Dressing
2 Tbsp Tahini
2 Cloves Garlic (minced or pressed)
1 Tsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste
Method
*Dice all salad veggies approximately same size as chickpeas.
In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together.
In another mixing bowl all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing to until it is pasty. Be careful to not add too much water as after adding dressing veggies in salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Now note that the salad is not nutty and crunchy, sprinkle sunflower seed over the salad.
For Salad
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds
Dressing
2 Tbsp Tahini
2 Cloves Garlic (minced or pressed)
1 Tsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste
Method
*Dice all salad veggies approximately same size as chickpeas.
In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together.
In another mixing bowl all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing to until it is pasty. Be careful to not add too much water as after adding dressing veggies in salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Now note that the salad is not nutty and crunchy, sprinkle sunflower seed over the salad.
Friday, May 27, 2011
Shrimp and Couscous Paella
Serves: 6
1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander (optional)
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)
In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.
*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)
1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander (optional)
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)
In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.
*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)
Wednesday, May 18, 2011
Grilled Peaches with Mascarpone and Balsamic Syrup
Ingredients:
1 peach (cut in half and stoned)
1/4 cup balsamic vinegar
1/2 tablespoon honey
2 tablespoons cup mascarpone
1/2 tablespoon honey
Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic syrup.
1 peach (cut in half and stoned)
1/4 cup balsamic vinegar
1/2 tablespoon honey
2 tablespoons cup mascarpone
1/2 tablespoon honey
Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic syrup.
Crème Brûlée French Toasts
From Smitten Kitchen
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you.
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you.
Monday, May 16, 2011
Sticky Saucepan Carrots
From Jamie Oliver
Ingredients
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt
freshly ground pepper black pepper
Directions
Chop the carrots across into 2 1/4 inch lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side, as in the photo. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them our onto a plate and serve – and watch out for the hot butter!
Ingredients
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt
freshly ground pepper black pepper
Directions
Chop the carrots across into 2 1/4 inch lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side, as in the photo. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them our onto a plate and serve – and watch out for the hot butter!
Friday, May 13, 2011
Chicken braised in white wine & cream
Serves 4
8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
1 onion, halved
1 carrot, halved
2 garlic cloves, crushed
2 bay leaves
200ml white wine (I used Chardonnay)
250ml cream
300ml chicken stock
fresh thyme stalks
salt & pepper to taste
Pre-heat the oven to 180°c.
In a large, oven-proof pot, brown the chicken all over.
Remove the chicken from the pot and add the onion, carrot and garlic to the pot, allow to fry for 30 seconds then add the bay leaves and wine.
De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
Add the chicken back to the pot and pour over the chicken stock.
Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
Season to taste and serve.
8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
1 onion, halved
1 carrot, halved
2 garlic cloves, crushed
2 bay leaves
200ml white wine (I used Chardonnay)
250ml cream
300ml chicken stock
fresh thyme stalks
salt & pepper to taste
Pre-heat the oven to 180°c.
In a large, oven-proof pot, brown the chicken all over.
Remove the chicken from the pot and add the onion, carrot and garlic to the pot, allow to fry for 30 seconds then add the bay leaves and wine.
De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
Add the chicken back to the pot and pour over the chicken stock.
Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
Season to taste and serve.
Saturday, May 7, 2011
Lentil Vegetable Soup
From: Barefoot Contessa
Cook Time:1 hr 30 min Level: Easy Yield: 8 to 10 servings
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Cook Time:1 hr 30 min Level: Easy Yield: 8 to 10 servings
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
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