Here are the recipes of Out of Nature (outofnature.org.uk) 2015 and 2017 Art Exhibition
3
medium boiled potatoes with salt
280g of
butter
3 tsp of
salt
2 tbsp of
sugar
6 tbsp of lukewarm
milk
20g of dry
east
3 eggs
1050g of
flour ( can be half-half whole meal and plain )
·
If
you want to make it with higher amount of fibre keep the potatoes skins and use
whole flour
In a small sauce pan warm up the milk and then add the sugar and the dry
east and keep it aside. In a blender, mix the boiled potatoes, , butter, salt,
and the eggs, in a big bowl sift the flour and add the liquids and the
activated yeast. Mix everything until you get a soft and nice dough. Put them
into the baking trays immediately.
You can make 3 large breads 600g each and 2 small of 150g , the
Brazilian traditional way of doing them are to make balls of 45g and put them
in big baking tray leaving some space ( they will double size)
Let them grow in a protected area free from wind and warm . Could be
inside the oven, when they double, (normally takes 1 hour). Pre heat the oven
180 C and you can for beauty you can add a egg wash or a milk wash before
putting them to bake. Bake for 15 minutes or until they get golden brown. You can also freeze them before baking.
Paté Brisé (quiche dough)
150g plain
flour
150g whole
meal flour
150g of
salted butter
2 tbsp of
sugar
80ml of
cold water
Mix the
flour with the butter crumbling it with the tips of your fingers ( it works as
well in a food processor ) add the salt and the sugar, and then the cold water.
Mix it well until it forms a nice, soft and homogeneous ball. Cover it and let
rest in the refrigerator for one hour at least.
After open
the dough with help of a plastic bag ( than it won´t stick and crack thinner as
you can. Up into a quiche’s baking tray and put some bake beans to avoid it to
make air bubbles.( if you don’t have them than make holes with a fork) pre bake
in 160 C for 5minutes with the bake beans and 5 more without.
Than add
the filling you want and let bake for more 15 minutes.
·
You
can keep this dough in the refrigerator four one week and you can also freeze
it.
·
Freezing
the ready quiche is also one option.
Spinach
filling
450g
spinach leaves
3 eggs
175g double
cream
90g mature
cheddar
90g
mozzarella cheese
2 garlic
cloves
1 pinch of
nutmeg
1 pinch of
black pepper
Olive oil
or butter to stir fry the spinach
Salt
Cut the
garlic, and the spinach, in a frying pan heat the oil or butter and roast the
garlic until light brown, add the spinach, let it release the water, add the
spices and the salt, reserve. Grate the cheese and set aside. In a bowl mix the
eggs, the cream seasoned with salt and
pepper add the other ingredients and fill the quiche. Bake for 15 minutes .
Serve.
3 small
beetroots diced and roasted with salt and black pepper
1 tbsp of
butter or olive oil
3 eggs
1 medium
onion sliced
2 tbsp of
with wine
¾ cup of
thick cream
110 g of
goat cheese
½ cup of
chopped walnuts
2 tbsp of
chopped parsley
Roast the
diced beetroot seasoned with black
pepper and salt in the oven 180 C , in a sauce pan fry the onion in the butter
or olive oil, add the white wine, and season with some salt and black pepper.
Keep aside. In a bowl, mix the eggs with the cream. Place the roasted beets in
the quiche pre baked dough, spread the onions on the top and add the cream ,
add the goat cheese in pieces, and the chopped walnuts. Bake it in
pre bake oven 170 C for 15 minutes. Sprinkle the chopped parsley on the top for
serving.
2 medium
onions
2 tbsp
butter
2 tbsp of
white wine
3 tbsp of
raisins
3 eggs
175 g
double cream
100g of
mature cheddar or pecorino cheese
1 pinch of
nutmeg
Salt
In a sauce
pan melt the butter or olive oil, fry the thin slices of onion ( you can mandolin
it ) , add the wine, season with the nutmeg and salt, add the raisins and let t
set aside. In a bowl mix the eggs with the cream add the grated cheese and season with salt
and nutmeg . Place the onions on the quiche base and poor over the cream. Bake
it 170 C for 15 minutes
Potato GF crust
4 big
potatoes for the crust
2 tbsp oil
Mandolin or
chop very finely the potatoes, in a sauce pan fry them until they start to get
gold, In a cake tray organize them in always covering the last bit and making sure
there is no gap in between them. Yu will need just one layer of them. Once you
got over the tray, poor in the filing of your choice and bake it, The potatoes
will finish to bake at the oven, and will get a golden crunchy crust to you
pie. Children go crazy! It’s a pie of French fries!
For 1 GN
Divided by 4 to make a small normal tray
900g cooked brown beans ( remember that is better to soak them over
night)
36g cocoa
powder
144g oat
flakes
1tsp salt
270 ml agave syrup
6 tbsp
sugar
144ml
sunflower oil
8 tsp
vanilla extract
1,5 tsp
baking powder ( make sure that it not contains gluten)
470g dark
chocolate
Grind or
blend the oats until they get a nice and fine “flour”. In a food processor,
blend the beans, the melted chocolate, the agave and the oil , and the vanilla
extract. In a bowl sift the dry ingredients mixing all them, then add the
blended mixture, and mix until they are nicely mixed. In a tray with baking paper
put the brownie mixture you can make some decoration adding peanut butter and
making patterns with a stick ( you can make also a cream with soaked flex seed
and dates in case of nuts allergies
Pre heat
the oven at 170 C and bake it for 14 minutes.
Let it cool
and serve . To get more sticky consistency leave it on the refrigerator.
Caponata de jiló
2L de
azeite de oliva
1,5 Kg de
cebola
6 kg de
jiló
350g de
pimenta dedo de moça
60g de sal marinho
740 gramas
de salsinha
800 ml de
suco de limão
Lave bem os
jilós e corte e 4, depois processe ou corte bem pequeno, deixe de molho com
água e suco de 60ml de limão. No dia seguinte esprema bem com peneira viva e
tempere com todos outros ingredientes (para essa quantidade grande
processávamos a salsinha com a cebola e a pimenta) depois esterelizamos os
potes colocamos a caponata e cobríamos
com óleo fervente, pasteurizavamos em panela com água quente . Duram 6meses a 1 ano dependendo da esterilização e
local de conserva.
Corte os
jilós em rodelas finas e deixe de molho em água com sal por uns 20 minutos.
Frite-os pouco a pouco e dos dois lados, no azeite. A cada remessa, coloque
tomilho e alecrim frescos, aceto balsâmico, mel e pimenta rosa. Sirva com
torradas e queijo de cabra. Pra comer como a Kátia indica, você tem que passar
o queijo na torrada e colocar o jiló marinado por cima. Como uma bruschetta
carioca.
Plain Scones
350g
self-raising flour, plus more for dusting
¼ tsp salt
1 tsp
baking powder
85g butter,
cut into cubes
3 tbsp
caster sugar
175ml milk
1 tsp
vanilla extract or powdered cardamom
squeeze
lemon juice (see Know-how below)
beaten egg,
to glaze
Heat oven
to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and
baking powder, then mix. Add the butter, then rub in with your fingers until
the mix looks like fine crumbs. Stir in the sugar.
Put the
milk into a jug and heat in the microwave for about 30 secs until warm, but not
hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking
sheet in the oven.
Make a well
in the dry mix, then add the liquid and combine it quickly with a cutlery knife
– it will seem pretty wet at first. Scatter some flour onto the work surface
and tip the dough out. Dredge the dough and your hands with a little more
flour, then fold the dough over 2-3 times until it’s a little smoother. Pat
into a round tin about 4cm deep.
Take a 5cm
cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise)
and dip it into some flour. Plunge into the dough, then repeat until you have
four scones. You may need to press what’s left of the dough back into a round
to cut out another four.
Brush the
tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10
mins until risen and golden on the top. Eat just warm or cold on the day of
baking, generously topped with jam and clotted cream. If freezing, freeze once
cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins
to refresh.
Cheese Scones
225g self raising flour
Pinch salt
Pinch cayenne pepper
1 tsp baking powder
55g butter
80g cheddar cheese
20g blue cheese
80-90 ml milk, plus extra for
glazing
Preheat
oven with the baking tray inside to 200.C (slightly less for fan ovens). In a
medium-large bowl sift together the flour, salt, cayenne pepper and baking
powder. Sift again to make sure the ingredients are thoroughly combined.
Cut the
butter into cubes, place in the bowl and then mix with your fingertips to make
breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub in
until the cheese is evenly distributed. Try not to mix too much as the heat
from your hands may start to melt the cheese.
Make a well
in the centre of the mixture and pour in enough milk to give a fairly soft but
firm dough. Do not pour in all the milk at once as you may not need it all to
get the right consistency.
Lightly
flour a surface and roll out the dough to approximately 2cm thick. Cut out the
scones with a medium cutter and then place on the hot oven tray. Glaze the tops
with the extra milk and sprinkle a little cheese on the top of each scone
before putting in the oven.
Bake in the
oven for 10-15 minutes or until golden brown and cooked through.
Hungarian Mushroom Soup
Ingredients
2
tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
1 large
onion, diced
1 clove
garlic, minced
12 oz
mushrooms (cremini or white button mushrooms, chopped)
2
tablespoons paprika
4 teaspoons
fresh dill, chopped or 2 teaspoons dried dill
1 teaspoon
salt
¼ teaspoons
black pepper
3
tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
2
tablespoons flour
1 cup milk
(vegan: use soy or hemp milk)
2 cups beef
broth (vegan: use vegetable broth)
1
tablespoon soy sauce (Note: You cannot taste the soy sauce in this but it's
just enough to contribute a wonderful "umami effect" that you'll
love!)
½ cup sour
cream (vegan: use vegan sour cream)
Parsley,
chopped, for garnish
Extra sour
cream, for garnish
Melt 2
tablespoons of butter in small pan. Saute the onions until translucent and just
barely beginning to brown. Add the garlic and saute for another minute. Add the
mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add
the paprika, dill, salt and pepper. Set aside.
In another
pan, melt 3 tablespoons of butter and stir in the flour, constantly whisking
for several minutes until the mixture is a rich, caramelized brown. Add the
milk, broth, and soy sauce, still whisking until the mixture is smooth. Add the
mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for
15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2
minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to
each bowl if desired.
Served with
crusty bread.
Smântâna (Romanian sour cream) the best
1 cup of
double cream
40ml whole
milk
1 tbsp
sugar
1 tbsp
cider vinegar
Mix all the
ingredients and put at room temperature (25 to 30ºC) until it gets thick and
sour.
• 4 eggs
• 1 cup of milk
• 1 cup not full of
sunflower oil
• 1 e 1/2 cups of sugar
• 1 cup of fine maize
flour
• 1 cup of plain flour or
GF plain flour from Dove’s Farm
• 1 Tsp fennel seeds
• 1 Tbsp Baking powder
Directions
Put in the blender the eggs, milk, oil and sugar and mix well. In a bowl
mix the fine maize flour, flour and fennel seeds and mix. Stir in the liquids
inside and mix well, put the baking powder and mix again. Put on a tray with
baking paper.
Bake at 180°C for 35min.
Orange Icing
125 g of icing sugar
2 tbsp of orange juice
zestes of 1 orange
In a bowl stir the icing sugar with a fork or fuet mix adding the zests
and the juice, till it gets a icing consistence ( if it needs add more water)
Prep Time: 10 minutes. Cooking Time: 35 minutes Total Time: 45 minutes. Servings:
6(2 cup servings)
A caramelized pear soup with a hint of blue cheese … the combination of
sweet and savoury will blow away your taste buds and your mind … how heavenly
it is!
ingredients
• 2 tablespoons butter
• 2 teaspoons brown sugar
• 6 pears, peeled, cored
and cut into 1 inch pieces
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon thyme,
chopped
• 3 cups vegetable broth
or chicken broth
• 1/2 pound potato, peeled
and diced
• 4 ounce blue cheese,
crumbled
• 1/2 cup cream or half
and half or milk
• salt and pepper to taste
directions
Melt the butter in a large sauce pan over medium heat, add the brown
sugar and cook until bubbling before adding the pears and cooking until tender
and lightly browned, about 5-7 minutes. (Note: If you do not have a very large
pan, you may have to do this in batches so that the pear pieces do not
overcrowd and steam rather than caramelize.)
Add the onion and cook until tender, about 3-5 minutes.
Add the garlic and thyme and cook for another minute.
Add the broth, cream and potato, bring to a boil, reduce the heat and
simmer until the potatoes are tender, about 10-15 minutes before pureeing in a
blender or food processor.
Turn off the heat, return the soup to the pan, mix in the blue cheese,
let it melt, mix in the cream and season with salt and pepper to taste.
Ingredients
1/2 cup of whole wheat flour
3/4 cup warm water
1 teaspoon honey
1 package (1 scant tablespoon) active-dry yeast
1 1/2 cup all-purpose flour
3 tablespoons good extra-virgin olive oil
1 1/2 teaspoons salt
Oil for the bowl
Flavourings: sesame seeds; poppy seeds; chopped thyme, sage, or
rosemary; sea salt or flavored salt; coarse ground black pepper
Directions
Prove the yeast. In the bowl of a stand mixer, combine the whole wheat
flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit
for 10 minutes. The mixture should be foamy and show some liveliness.
Add the remaining ingredients. Add the all-purpose flour, olive oil, and
salt. Mix on low speed with the dough hook attachment until combined, and then
on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
Allow to rest. Remove the dough from the mixer bowl and transfer it to a
small bowl. Drizzle a tiny amount of olive oil over the dough and roll it
around until it has been coated. Cover with a tea towel or plastic wrap, and
let sit undisturbed in a warm place for one hour or until doubled in size.
Preheat the oven and prepare the baking sheets. When the dough is ready,
preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
Divide dough (optional). If you would like to make several different
varieties of grissini from a single batch, punch the dough down and divide into
portions. For this post, I made plain, rosemary and black sesame seed grissini,
so I divided the dough into three pieces.
Shape the dough. For plain grissini, shape the dough into a rough, flat
rectangle. Slice a finger-sized piece from the long length of the rectangle
with a sharp knife or a bench scrapper. Roll it into a long, irregularly shaped
snake and place on the baking sheet. Continue with the remaining dough, placing
the dough snakes about 1/2" apart. Note: The dough contains enough olive
oil that you shouldn't need flour to roll it out. If, for some reason, it is
sticky, sprinkle a small amount of flour on the surface before rolling.
Add flavour to the grissini (optional.) To add herbs, knead about 1/2 to
1 teaspoon of finely chopped fresh herbs into the dough and roll into snakes,
as above. To add seeds, make the snakes as above. Measure out a couple of
tablespoons of seeds and coax them into a long, thin line — as long as your
snakes but fatter. Lay your snake over the seeds and press gently to make the
seeds adhere. Place snakes on the baking sheet. Pick up one end and twist
several times to create a swirl.
Let the grissini rise until puffed. Let the grissini rest for a few
minutes before baking, so they puff up a bit, about 15 minutes.
Bake the grissini. Place the baking sheets with grissini into the oven
and bake for 10 to 15 minutes. At 5 minutes, rotate the pans and check their
progress. The grissini are quite thin, so they will burn easily! Keep an eye on
them and take them out when they are golden brown.
Carefully move the grissini to a cooling rack to cool. Once they are
cool, store them in an airtight container (for up to 2 to 3 days)ready to
serve.
1 cup of milk
1 cup of water
1/3 cup of sunflower oil
1 Tbsp salt
500g of tapioca flour
grated cheese to taste
3 eggs
Directions
simmer milk, water and oil
in a bowl mix tapioca flour and salt
Stir in the liquid and mix well
let it cool and add the cheese
mix the dough to form a sticky ball
make small portions
bake at 180°C for 15min
• Softened unsalted butter
for the pan
• 2 medium firm-ripe pears
(about 1 lb.)
• 3 tbsp of sugar
1 roll of puff pastry
Directions
Cut the pears in thin slices, it will be better in a mandolin.
Cut the puff pastry 1/2in bigger than the frying pan
Put the sugar in a frying pan in low heat untill start to caramelize,
but do not let it burn.
Remove from heat and let it cool for some minutes.
Start to put the pears to form a circle, but remember the other side
will be the top of the cake, so, think upside down.
Cover the pears with the puff pastry and push it around to seal the
pears.
Make cuts the release the steam
Bake in a preheated oven at 180°C for 25 to 35min, depending how much
water the pears release.
Turn the tart on a plate while is warm.
Roasted Garlic:
4 Medium Whole Heads Of Garlic
1/2 Cup Olive Oil
Salt & Pepper
Focaccia:
5 Cups All-purpose Unbleached Flour
2 1/2 Teaspoons Instant Yeast
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Sea Salt
2 Cups Warm Water
Topping:
Coarse Sea Salt
Extra Virgin Olive Oil
2 Teaspoons Dried Oregano
Directions:
Preheat oven to 425 degrees f.
To prepare your garlic, first remove the outer skin of the heads of
garlic, keeping the bulbs intact.
Cut off the top 1/2 inch off the top of the bulbs.
Place the bulbs in a small baking pan, and drizzle with the olive oil.
Cover with a lid or aluminum foil, and bake in a 450 degree F. oven for
around forty minutes, or until the garlic is soft.
Let the garlic cool to room temperature.
For the focaccia, measure and assemble your flour, oil, salt, yeast, and
water.
Add everything but the water into a large bowl and stir.
Add half the water and stir to mix.
Continue to add water until the dough begins to come together into a
shaggy ball.
Dump the dough mixture onto a lightly floured surface and begin to knead
with the heels of your hand. Knead for about 5 minutes, or until the dough is
smooth and pliant.
Add a little oil (2 tablespoons) to the bottom of a large bowl and place
your ball of dough inside.
Roll the ball around in the oil, ensuring the sides of the bowl, and
ball of dough are both lightly oiled.
Cover your bowl with plastic wrap and place in a warm spot to rise. (I
cover mine with a kitchen towel on top of the plastic wrap and sit it on a
large sunny windowsill.)
Let the dough rise until it is doubled in size, about an hour to an hour
and a half depending on the ambient temperature.
Preheat your oven to 425 degrees F.
Divide your dough into four equal pieces and roll each into a ball.
Cover two large baking sheets with parchment paper and lightly spray
with olive oil.
Take each ball of dough and flatten with the palm of your hand, then
slowly stretch it using your fingers while turning it until you have an 8 inch
circle.
Place each circle on the prepared baking sheet and cover with kitchen
towels for 10 minutes.
Take a head of garlic and squeeze it over one of the focaccia rounds to
remove the soft, roasted garlic.
Use the back of a spoon to spread the garlic evenly across the top.
Continue with the remaining heads of garlic and focaccia.
Use the tips of your fingers to dimple the entire top of the focaccia,
and the drizzle with olive oil turning the pan carefully to allow the oil to
roll into the indentations.
Sprinkle coarse sea salt and dried oregano across the top of each
focaccia.
Bake the focaccia until golden brown, about 20 to 25 minutes, turning
pans as needed during baking to ensure they brown evenly.
Cool 15 minutes before slicing.
INGREDIENTS
SERVINGS 6 UNITS US
• 4 tablespoons butter
• 8 leeks, white part
only, cleaned and thinly sliced
• 2 medium potatoes, cut
into small cubes
• 2 cups chicken stock
• 2 cups heavy cream
• 4 fresh chives, finely
chopped
• 1 pinch nutmeg
• salt and fresh black pepper
DIRECTIONS
1. In a large, heavy-bottomed pan, melt butter over medium-low heat. Add
the leeks and sweat for 5 minutes, making sure they do not take on any color.
2. Add potatoes and cook
for a minute or two, stirring a few times.
3. Stir in the chicken
broth and bring to a boil.
4. Reduce heat to a simmer.
Cook on low heat, gently simmering for 35 minutes, or until the leeks and
potatoes are very soft. Allow to cool for a few minutes.
5. Slowly, and in SMALL
batches, puree the soup at a high speed in the blender. Do this bit by bit,
never filling the blender too high. Make sure the benders lid is on, and lean
on the top when you turn on. If not the burn you will get is awful, and a most
frequent accident in even professional kitchens.
6. Return soup to the
cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and
cook 5 minutes. If you want to thin soup out, add more broth, if needed.
7. Transfer soup to the
mixing bowl an chill over the ice bath, stirring occasionally. When soup is at
Room temperature, and only at room temperature, cover in plastic wrap and put
into the refrigerator to cool.
8. Check seasoning, sprinkle
with chives and serve in chilled bowls.
9. This soup improves over
time. Keep covered with plastic, not foil in the refrigerator, or it will pick
up other tastes.
Rye and Spelt Bread (adapted from Nigel Slater)
rye flour 400g
wholemeal spelt flour 400g
strong white flour 100g
easy-bake dried yeast 10g
fine sea salt 1 tsp
warm water 600ml
black treacle 3 tbsp
shelled walnuts 100g
grated parmesan 75g
Put the flours into a warm, generously sized mixing bowl with the dried
yeast and salt, and mix well.
Lightly warm the water with the honey, stirring to dissolve, then pour
into the flour and yeast. Mix the ingredients to form a sticky dough, then tip
on to a floured board or work surface.
Form the dough into a ball, then knead by hand, pulling and stretching
the dough, for a good 4 or 5 minutes.
Lightly oil the bowl then return the dough to it, cover with a tea cloth
or clingfilm, then set aside in a warm place for about an hour, until the dough
is half as big again.
Remove the dough from the bowl, place on a lightly floured board and
knead again, briefly, for just a minute or two, incorporating the walnuts and
parmesan as you go. Divide the dough in half, then place in the prepared loaf
tins, cover and set aside for a further 30 minutes until risen. Set the oven at
220C/gas mark 8. Bake for 30 minutes, until crisp on top. Remove from the oven,
leave for 10 minutes in its tin, then lift out and leave to cool before
slicing.
To keep, wrap in foil or kitchen film and set aside. It will also freeze
well.
-100g of plain chocolate drops
- 2 large eggs
-125g de butter softened
- 275g caster sugar
- 50g self raising
- 25g plain flour
- 2 tbsp of cocoa powder
- 1/2 Tb sp of vanilla
- 100g of walnuts or pecans
Bake with baking paper on a square
tin cake of 20 cm
Makes 9 squares.
Heat the oven 180 Celsius or 350
Fahrenheit
Put the chocolate to melt in a bowl
on a top of boiling water pan, turn off the fire and let it melt ( don't use
wet bowls or spatula)
In a bowl mix the butter sugar and
eggs ( I like using the mixer to reach a very soft dough) add the vanilla and
cocoa, mix, add the melted chocolate mix, and add the flours and the nuts, mix
till gets all homogeneous put in a tray with baking paper and bake it for 20 to
25 minutes. Always check with a stick if it's cooked. Let it cools and cut in
squares. If you storage in a fridge they last longer and become more sticky.
GF Brownie chocolate fudge
-100g of plain chocolate drops
- 3 large eggs
-125g de butter softened
- 275g caster sugar
- 80g self raising gf flour ( we used
Dove's farm one )
- 2 tbsp of cocoa powder
- 1/2 Tb sp of vanilla
- 100g of walnuts or pecans Bake with
baking paper on a square tin cake of 20 cm Makes 9 squares. Heat the oven 180
Celsius or 350 Fahrenheit Put the chocolate to melt in a bowl on a top of
boiling water pan, turn off the fire and let it melt ( don't use wet bowls or
spatula) In a bowl mix the butter sugar and eggs ( I like using the mixer to
reach a very soft dough) add the vanilla and cocoa, mix, add the melted
chocolate mix, and add the gf flour and the nuts, mix till gets all homogeneous
put in a tin with baking paper and bake it for 20 to 25 minutes. Always check
with a stick if it's cooked. Let it cool and cut in squares. If you storage in
a fridge they last longer and become more sticky.
1 small squash
60g grind ginger
1 pinch of nutmeg
1tsp butter
1 pinch of salt
1 can of coconut milk
Directions
Slice the squash and put to steam or simmer in water. Let it cool to
remove the squash skin (see Squash bread) then put the squash with some water
on a blender to form a smooth cream.
In a pan, melt the butter and fry the ginger with nutmeg, Let it fry for
3min the and water and let boil then add the squash cream and the coconut milk.
Add the salt and it is ready.
Cream of Potato and onion Soup
6 medium to large onions
4 medium potatoes
2tbsp olive oil
1 cup of vegetable stock
1 pinch of black pepper
1 pinch of salt
1tbsp of strong mustard
1 cup of double cream (optional)
Directions
put the olive oil in a pan and add the onions and fry until smooth, add
the diced potatoes, black pepper and the vegetables stock and let it simmer for
10min with the lid on a low heat. blender everything including the mustard. Return
to the pan, adjust the salt. If you want a creamier soup, add 1 cup of double
cream
( onions,
tomatoes , peppers, and garlic roasted )
500g onions
1,5 kg of tomatoes (sweeter ones)
3 medium green peppers
1 garlic head
2tbsp of olive oil
1tsp of salt
1 pinch of black pepper
Directions
Preheat the oven to 200ºC.
Cut the green pepper, onions, the garlic peeled and 500g of tomatoes in
half and put on a tray. Spread the olive oil over then and put in the oven
until roasted. Open the oven now and
then to mix the vegetables. It doesn't
matter if some parts get dark brown.
Put all the roasted vegetables in a pan and add the remaining tomatoes
and the black pepper and let simmer until the tomatoes get soft. Blend everything.
Return to the pan then add the salt.
1kg of carrots
1tbsp of ginger
1tbsp mustard seeds
1 pinch of salt
1tsp of olive oil
1/2tsp nutmeg
Juice of 2 oranges
Directions
350g Demerara
Sugar
200ml of water
270g of carrot
315g of Plain Flour
20g of Baking powder
180 ml of sunflower oil
3 eggs
2 g of salt
Pre heat the oven to 180C. Mix all the ingredients,
adding the flour little by little. Put in an oiled baking tray and bake for 22
minutes.
Chocolate Topping
1 Can of condensed Milk
1 tbsp of butter
2 tbsp of cocoa powder.
In a small pan,
melt the butter, add the cocoa and mix well, add the condensed milk and stir
constantly until mixture thickens. cool then spread.
Carrot
ginger Treacle Cake
280 g Demerara
Sugar
70g Treacle or molasses
200ml of water
30g of ginger
270g of carrot
315g of Plain Flour farinha branca
20g of Baking powder
180 ml of sunflower oil 3 eggs
2 g of salt
Pre heat the oven to 180C. Mix all the ingredients in
a mixer, adding the flour litlle by litlle. in a Oiled baking tray put to bake
for 20 minutes.
Chocolate spice topping
1 tbsp of cinnamon
1 tbsp of 4 epices ( or mix spices/Allspices)
120g of milk chocolate
1/2 cup of double cream
In a small pan, heat the double cream; add the spices
and boil. Remove from heat and add the chocolate; mix well until it reaches a
ganache consistency. Spread on cake.
Ingredients
320 g of demerara Sugar
5 ml of vainilla baunilha
100g of dry coconut
13 g of ground
cardamom
200g Plain Flour
100 g of whole flour %
20 g of baking powder
250g of natural iogurt
30 g of lemon juice
200 g unsalted
butter
3 eggs
350 g berries (
Blue berries, Tayberries, raspberries, strawberries, currants jostaberry. polpa
frutas verm
Directions
Whisk the egg whites and set
aside. In a blender mix the egg yolks, the butter, vanilla, lemon juice ,
yoghurt and the sugar. In a bowl stir the flours, the baking powder , and mix
all together, add the coconut and the fruits and finally the egg whites, stirring
very gently. Place in an oiled baking
tray in a pre heated oven 180c for 35 minutes.
Cardamom Topping
1 tbsp of butter
1 can of condensed milk
2 t sp of cardamom powder
zest of a lemon
In a small pan, melt the butter, add the cardamom; mix
well, add the condensed milk and stir constantly until it becomes think enough
to form icing. Add the lemon zest. Cool. Spread.
Lemon Grass Cake
( vegan)
300g Demerara sugar
600ml of water
10 g of soda bicarbonate of soda
160 g of fresh lemon grass
250g of plain flour
300g of whole flour
200ml of sunflowe oil
1 pinch of salt
5 ml of vinegar
Directions
Cut the lemon grass in 5 cm pieces, Blend it with the
water and stir.
In a bowl stir all the flours, add the sugar and the
liquids (green juice and oil) mix with a
fuet mix till it forms homogeneous
dough. Finally, add bicarbonate of soda
and the vinegar; mix well, and place in
an oiled baking tray in a pre heated oven 180c for 15 minutes.
Serve with red berries jam and sift some icing sugar
on the top.
Lemon poppy seeds cakes
2 cups of plain flour Farinha de trigo 2 Xícaras
1 and 1/2 cup
of caster sugar
3 eggs Ovo caipira 3 Unid
Zest and juice of 3 lemons
1/2 cup of oil
1 pinch of salt
1 cup of yogurt
1/2 milk or water
1 tbsp baking powder
2 tbsp poppy
seeds
Directions
Pre heat the oven 180c and
oil a tray.
Mix all the ingredients, adding the baking powder at
the end. Mix until it forms a soft
dough.
Bake for 15-30 minutes. Check with the stick.
Ingredients 1 can of condensed milk 1small bunch of
fresh lemon Grass
Water - enough
to blend the lemon grass
1 tbsp butter
Directions
In a small pan,
melt the butter, add the condensed milk and mix
till thickens. Put on a low heat and
stir until it starts to bubbling; add the lemon grass juice and stir it till it
gets thick enough to see the bottom of the pan.
The more you mix more it becomes chewy...
Remove from heat, and cool. With butter into balls and sprinkle with coconut,
almonds or ground pistachios
Chocolate Fudge
1 Can of condensed Milk
1 tbsp of butter
2 tbsp of coocoa powder.
In a small pan,
melt the butter, add the cocoa mix well, add the condensed milk and stir continuously
til it is thick enough to see the bottom of the pan. let it cool. With a little butter on hand, roll and
sprinkle in cocoa nibs or cocoa powder.
Spicy Fudge
1 tbsp butter
1 can of condensed milk
2 tsp cardamom powder
1 pinch of black pepper
ground
zest of a lemon
In a small pan, melt the butter, add the cardamom, and
the pepper and mix well, add the condensed milk and mix continuosly til it gets
ticker enough to see the botom of the pan
. Add the lemon zest. cool for a little. With a little butter on hand, roll and sprinkle
in ground almonds, coconut or sugar
.
Ingredients
300g demerara
sugar
350 ml water agua
2 ml of vanilla
1,5 bicarbonate
of soda
75 g cocoa powder
1,5 g ground cardamom
95 g brazil nuts ( or walnut, pecans or hazels)
125g rice flour
115 ml sunflower
oil
75 g tapioca flour
1,5 g salt
75 g raisins
1/2tsp
Directions
Pre heat the oven and oil a tray. Stir all the flours and dry ingredients in a big bowl; add the liquids and mix to a creamy
consistency. Add the soda and
vinegar. mix well. bake for 20 minutes.
150g unsalted butter
125g of dark muscovado sugar
200g golden sryup
200g black treacle
2 tsp fresh ginger
1 tsp cinnamon
250 ml milk
2 large eggs
1 tsp bicarbonate of soda Dissolved in 2 tablespoon warm water
300g of plain flour
Directions
Preheat the oven to 170c. In a saucepan, melt the butter along with the
sugar, golden syrup, treacle, ginger and cinnamon. Off the heat, add the milk,
eggs and bicarbonate of soda in its water . In a bowl, mix with the remaining ingredients .. it will be
a liquid batter.
place in a prepared tin and bake for about 45 minutes
or until a stick came out clean. cool.
Lemon icing
175g icing sugar
1 tbsp lemon
juice
1 tbsp water
whisk the lemon juice into the icing sugar, them
gradually add the water. Spread over the cooled Gingerbread and leave to set
before cutting.
650g of self raising flour
1/2 cup of caster sugar
3 tsp baking powder
1/2 tsp of salt
3/4 cup butter
1 egg beaten
3/4 cup of milk
Directions:
Pre heat the oven 180 celcius
In a bowl combine Flour, sugar, baking powder,
salt and the butter. Mix with the tips
of your fingers till you make a crumble .
In a small bowl mix the milk with the egg and stir
into flour mixture using a knife till moistened. Turn the dough out onto a floured
surface and knead briefly. Roll dough into a !/2 inch thick round. Cut into
scones shapes and place on the prepared baking sheet. Brush the top of the
scones with egg yolk. Bake 10 to 15 minutes, till golden brown.
Let them cool on a wire tray.
650g of self raising flour
350 g of caster sugar
3 tsp baking powder
1/2 tsp of salt
3/4 cup butter
1 egg beaten
3/4 cup of yogurt
juice and zest of 1 lemon
1 tbsp of poppy seeds
Directions:
Pre heat the oven to 180c
In a bowl combine Flour, sugar, baking powder,
salt and the butter. Mix with the tips
of your fingers till it makes a crumble . Add Lemon zest and poppy seeds
In a small bowl mix the yogurt with the egg and lemon
juice and stir into flour mixture, using a knife till moistened. Turn the dough
out onto a floured surface and knead briefly. Roll dough into a !/2 inch thick
round. Cut into scones shapes and place on the prepared baking sheet. Brush the
top of the scones with egg yolk. Bake 10 to 15 minutes, till golden brown.
Let them cool on a wire tray.
650g of self raising flour
1/2 cup of caster sugar
3 tsp baking powder
1/2 tsp of salt
3/4 cup butter
1 egg beaten
3/4 cup of milk
1/2 cup of raisins
Directions:
Pre heat the oven 180 celcius
In a bowl combine Flour, sugar baking powder,
salt and the butter. Mix with the tips
of your fingers till it makes a crumble .
In a smal bowl mix the milk with the egg and stir into
flour mixture using a knife till moistened.
add the raisins Turn the dough out onto a floured surface and knead
briefly. Roll dough into a !/2 inch thick round. Cut into scones shapes and
place on the prepared baking sheet. Brush the top of the scones with egg yolk.
Bake 10 to 15 minutes, till golden brown.
Let them cool on a wire tray.
GF Plain Scones
650g of GF self raising flour ( we used from DOVES
FARM)
350 g of caster
sugar
3 tsp baking powder
1/2 tsp of salt
3/4 cup butter
2 eggs, beaten
3/4 cup of milk
Directions:
Pre heat the oven 180 celcius
In a bowl combine Flour, sugar baking powder,
salt and the butter. Mix with the tips
of your fingers till it makes a crumble .
In a small bowl mix the milk with the egg and stir
into flour mixture using a knife till moistened. Turn the dough out onto a
floured surface and knead briefly. Roll dough into a !/2 inch thick round. Cut
into scones shapes and place on the prepared baking sheet. Brush the top of the
scones with egg yolk. Bake 10 to 15 minutes, till golden brown.
Let them cool on a wire tray.
650g of GFself raising flour (we used from DOVERS
FARM)
3 tsp baking powder
1/2 tsp of salt
3/4 cup butter
1 egg beaten
3/4 cup of yogurt
juice and zest of 1 lemon
1 tbsp of poppy seeds
Directions:
Pre heat the oven 180c
In a bowl combine Flour, sugar, baking powder,
salt and the butter. Mix with the tips
of your fingers till it makes a crumble.
Add Lemon zest and poppy seeds
In a smal bowl mix the yogurt with the egg and lemon juice and stir into flour mixture
using a knife till moistened. Turn the dough out onto a floured surface and
knead briefly. Roll dough into a !/2 inch thick round. Cut into scones shapes
and place on the prepared baking sheet. Brush the top of the scones with egg
yolk. Bake 10 to 15 minutes, till golden brown.
Let them cool on a wire tray.
GF Raisins Scones
650g of GF self raising flour (we used from DOVERS FARM)
1/2 cup of caster sugar
3 tsp baking powder
1/2 tsp of salt
3/4 cup butter
2 egg beaten
3/4 cup of milk
1/2 cup of raisins
Directions:
Pre heat the oven 180 c
In a bowl combine Flour, sugar baking powder,
salt and the butter. Mix with the tips
of your fingers till gets a crumble .
In a smal bowl mix the milk with the egg and stir into
flour mixture using a knife till moistened.
add the raisins Turn the dough out onto a floured surface and knead
briefly. Roll dough into a !/2 inch thick round. Cut into scones shapes and
place on the prepared baking sheet. Brush the top of the scones with egg yolk.
Bake 10 to 15 minutes, till golden brown.
Let them cool on a wire tray.
1 cup of demerara sugar
1 cup of brown muscovado sugar
1/2 cup of butter
1 tsp of vanilla
2 cups of greated apples
1 tsp bicarbonate of soda
1 cup of Self raising flour
1 cup of whole Flour
2 tsp of cinammon grounded
1 tsp of four
epices
2 tbsp of broken
nuts ( walnuts or pecans)
1 pinch of salt
1 tbsp of honey or
golden syrup
Directions
place all the ingredients in a big bowl and mix well
till it forms a soft, moist batter.
Place on the prepared baking sheet. Bake in a pre
heated oven at 170c for
30-40 minutes.
Sift icing sugar on the top to decorate.
Pear Cake
1 cup of brown muscovado sugar
1/2 cup of butter
1 tsp of vainilla
1 and 1/2 cups
of greated pears
1 tsp bicarbonate of soda
1 cup of Self raising flour
1 cup of whole Flour
2 tsp of cinammon grounded
1 tsp of four
epices
2 tbsp of broken
nuts ( walnuts or pecans)
1 pinch of salt
1 tbsp of honey or
golden syrup
1 small pear for the decoration
2 tbsp of apricot jam to brush
Directions
put all the ingredients in a big bowl and mix well till it forms a soft, moist
batter. Cut the small pear into 10
slices. Add them to the top of the cake on the prepared baking sheet, Bake in a
pre heated oven at 170c for 30-40 minutes.
Stir some icing sugar on the top to decorate. Brush the pear slices with the apricot jam.
Base
1 1/4 cup of plain flour
1/4 cup grounded almonds
1/4 cup cocoa powder
1/4 tsp salt
1/4 cup of sugar
110g unsalted butter cut in 1/2 inch cubes
1 egg
1tsp vanilla extract
2 tbsp water
Salted Caramel
1 1/2 cup of sugar
1/4 cup of water
1/3 cup of double cream
60g of unsalted butter
1 tsp salt
Chocolate top
1/2 cup double cream
120g of dark chocolate.
Directions
Place the plain
flour, grounded almonds, cocoa powder salt and sugar in a large bowl and mix
well. Add the butter and mix until it forms a thick dough. Add the egg and the vanilla extract and mix again. Add the
water and mix until it forms a dough. Form a ball and cover with cling film and
keep in the fridge for at least 30min
Remove from fridge and roll the dough to 1 pound coin thick and 1 1/2
inches larger than your tart pan.
Keep in fridge for 30min thn bake with baking paper
and baking beans in a preheated oven 180°C or 160°C fan for 12min. Remove the
baking beans and bake for 10min to 12min more.
Remove it from the tart pan when cold.
Put the sugar to make the caramel on a pan with the
water and wait until reaches a golden dark caramel (180°C on a cooking
termometer). Remove from heat and wait cool down for 1 to 2min and add the
double cream and return to heat for 1 to 2min then remove from heat again and
add the butter and the salt. Put the
caramel on the baked tart and refrigerate for 4 to 5 hours.
To make the chocolate topping put the double cream to
heat until start to boil then remove from heat and add to a bowl with the
chocolate and mix until the chocolate melt forming a smooth cream.
Remove the tart from the fridge and sprinkle some salt
over the caramel then add the chocolate topping and spread over the surface of
the caramel. Put on the fridge for 2 to 3 hours. Sprinkle some salt crystals
over the tart and slice to serve.
1 small to medium squash; remove seeds and skin
1 can of condensed milk
2 egg
1 pinch of cinnamon
1 pinch of nutmeg
1 roll of puff pastry or cracked digestive biscuits
for the dough.
Directions
Roast the squash.
Put the puff pastry or the cracked digestive biscuits
on a tart pan to form the base of the tart.
mash the squash, stir in the condensed milk. Beat the
eggs and stir in. Add the spices. Pour onto the base.
Bake in a preheated oven 225°C or 215°C fan for 15min
then at 170°C for another 30min.
1kg of carrots
2tbsp of olive oil1 big onion (shallot) or 2 mediums
1 tsp of fennel seeds.
Directions
Cut the carrots into small pieces and boil until soft.
In another pan, heat the olive oil then add the onions
slices, cook until soft then add black
pepper and the fennel seeds and fry everything together for some minutes.
Remove from heat.
Blend the carrots with some of the cooking water and
the onions. Do it in small batches with the lid on! Avoid burning yourself.
Pour on a saucepan and let it boil for some minutes.
add salt to taste.
275g of strong white flour
50g of wholemeal flour
10g of yeast (quick or dry)
2,5g of salt
210g of water
15ml of good olive oil
110g of sliced olives (no stones)
Mix the flours with salt and yeast, but remember to
put the salt and the yeast in different sides of the bowl, because the salt
makes the yeast not work properly.
Add the water and the oil and mix; knead the dough
until smooth (10min)
Allow to rest covered with olive oil in a warm place
for at least 1 hour.
Put the dough on a work surface and add the olives.
Knead for 1 to 2min to spread the olives inside the dough.
Form an oval loaf and put on a baking tray, brush some
olive oil over the bread and let it rest for 30 to 45min.
Preheat the oven to 180°C and bake for 35min.
Que rico todo! !! :)
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