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Showing posts from May, 2019

Belly-Warming Baking With Jasmine

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Food from the oven serves two purposes in winter: first keeping your belly warm from the inside out with freshly baked, roasted or braised home cooking, and second keeping you cosy with the the heat kicking out from the oven while you prep. When you’re done, keep the oven door open to cool and pop a dish of water in, then leave the oven door open to cool. Your kitchen will get a little steamy, which is excellent for a centrally heated home — introducing some much needed moisture back into the atmosphere. Here are some ideas to get your kitchen (and belly!) fired up.Buckwheat Apple Skillet CakeA beautiful breakfast — perfect for the season.Caramelised Beetroot, Red Onion and Pecan Tart With a Quinoa-Almond CrustMy Christmas centrepiece for 2018, this delicious tart works all year round. Serve with steamed winter greens in the cold weather and a crisp salad come summer.Caramelised Orange and Pistachio Mung Dal CakeOranges are a blast of sunshine from neighbouring southern Europe in the …

Bagna Cauda

How To: 1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.
2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.
3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.
4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.
5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.
6. Dip the vegetables into the Bagna Cauda and enjoy!
The post Bagna Cauda

Bagna Cauda

How To:1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.6. Dip the vegetables into the Bagna Cauda and enjoy!The post Bagna Cauda appeared…