Rhubarb Strawberry & Rose Petals Crumble

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Make Rhubarb Strawberry & Rose Petals Crumble

A combinação de quatro dos meus ingredientes favoritos: ruibarbo, morangos, pétalas de rosas e cardamomo. Juntar tudo num crumble e dou-me por contente. Eu sou fã de crumbles já há bastante tempo. Fazer pequenas adaptações para o tornar mais saudável mas mantendo toda a magia que faz de um crumble tão delicioso. Apesar de eu nunca ter sido grande fã de morangos, hoje em dia parece-me impossível resistir-lhes quando estão em época e a minha vontade de algo doce continuava a aumentar. Misturar tudo e aqui está uma sobremesa muito primaveril.

The combination of four of my favourite ingredients: rhubarb, strawberry, rose petals and cardamom. Make it into a crumble and I'm happy. I have been a fan of crumbles for a long time. Making little changes to make it healthy(-ish) but keeping all the magic that makes a crumble so delicious. Although,I never been a really good fan of strawberries nowadays seems impossible to resist them when in season and my cravings for something were just impossible to control. So mix it all up and let's have something very springy for dessert.

Receita de Crumble de Ruibarbo, Morango e Pétalas de Rosa

serve 8

Nesta receita de crumble o óleo de coco pode ser substituído por manteiga para quem preferir. Desta forma a receita é vegan, apesar de esta não ter sido a ideia de criar uma receita vegan, no entanto sinta-se à vontade para alterar por ingredientes que preferirem.

ingredientes (para o recheio):

400 g morangos, cortados ao meio

400 g ruibarbo, pedaços 4 cm

1 c. sopa de pétalas de rosa

1 c. sopa de açúcar demerara (opcional)

ingredientes (para a cobertura):

75 g farinha

75 g flocos de aveia

60 g óleo coco

70 g açúcar demerara

6 vagens cardamomo, sementes moídas

Primeiro pré-aquecer o forno para 180º C.

Preparar então os morangos e o ruibarbo e colocar numa travessa de forno. Espalhar as pétalas de rosas e a colher de sopa de açúcar por cima e reservar.

Então preparar a cobertura, misturando numa taça a farinha, os flocos de aveia, o óleo de coco, o açúcar e as sementes de cardamomo previamente moídas. Misturar com as mãos até obter uma massa areada/esfarelada.

Colocar então a cobertura (crumble) por cima dos morangos e ruibarbo e levar ao forno durante 35/40 minutos até ficar bem dourado

Servir com iogurte natural ou grego.

Enjoy!

Rhubarb, Strawberry and Rose Petals Crumble Recipe

serves 8

In this crumble recipe, the coconut oil can be replace for butter for those who prefer it. In the original way it's a vegan recipe although that wasn't my idea to make it vegan but feel free to replace the ingredients for something you prefere.

ingredients (for the filling):

400 g rhubarb, 4 cm slices

400 g strawberries, in halves

1 tbsp. dried rose petals

1 tbsp. demerara sugar (optional)

ingredients (for the topping):

75 g plain flour

75 g oats

60 g coconut oil

70 g demerara sugar

6 cardamom pods, grounded seeds

Preheat the oven to 180º C.

Start by preparing the strawberries and rhubarb and place in a oven tray/dish. Spread the rose petals and the 1 tbsp. sugar on top and set aside.

Then prepare the crumble, mixing the flour, oats, coconut oil, sugar and ground cardamom seeds. Mix everything with your hands until the texture feels like sand.

Place the crumble on top of the strawberries and rhubarb and bake in the oven for 35/40 minutes until golden brown.

Serve with natural or greek yoghurt.

Enjoy!

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Hot Cross Buns – Mother Goose Would Love These

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Make Hot Cross Buns – Mother Goose Would Love These

Pretty much all I know about hot cross buns, I learned from the nursery rhyme, but thanks to a recipe I found on Anson Mills, I was still able to make a fairly decent batch. Including real crosses, not to be confused with dinner rolls on which an icing cross has been piped.

In addition to its eye-catching appearance, the dough-based “cross” provides an interesting textual contrast, as it gets sort of chewy, and crispy edged.

Like I said in the video, any sweet dough will work with this easy technique, especially rich, and fragrant examples, like our Italian Easter Bread dough. Times may vary, but regardless of the dough, simply wait for the dough to double in size, and proceed.

If you want to get all your buns the same size, weight your dough in grams before dividing, and then divide by 16. Then, weight each of your dough balls to that exact amount, and boom, your tray of buns will look like the ones you saw on that magazine cover. Or, just eyeball it and take your chances. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 15 or 16 Hot Cross Buns:

Recipe slightly adapted from this one from Anson Mills

1/4 cup currants, soaked in hot rum for an hour or two

3/4 cup milk warmed to 100 F.

1 package dry active yeast

1 tablespoon each orange and lemon zest

7 tablespoons melted butter

1/4 cup plus 1 tablespoon sugar

1 large egg, beaten

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

1/2 teaspoon fine salt

3 cups bread *flour, plus more if needed

* hold back a little of the flour until you sure you need it. You can always add, but can’t remove!

For the crosses:

1/4 cup water

1/3 cup all-purpose flour, plus more to make a thin, pipe-able dough

- Bake at 425 F. for about 15 minutes

For the glaze:

1/4 cup sugar

3 tablespoons water

- Cook syrup to 225 F., and brush over warm

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Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone

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Make Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone

Actually, I don’t think you can live on just clotted cream and fruit preserves either, but regardless, as promised, here’s my preferred method for making strawberry jam. While amazingly delicious, and quite satisfying to make, I’ll have to put this on the same list as homemade ketchup. This is fun to make once in a while, but due to the effort, and time involved, Smuckers has nothing to worry about.

This version features a lot less sugar than many recipes, which is kind of crazy, since we use over two cups, as well as a homemade pectin puree, to help tighten-up the texture. Feel free to use pectin powder or liquid instead, but I think I did a pretty good job explaining why I don’t in the video.

Strawberries should be sweet, and plentiful this time year, so if you’re looking for a fun project, especially if your last fun project was making clotted cream, I really hope you give this delicious, fresh strawberry jam a try soon. Enjoy!

Ingredients for about 3 cups of Strawberry Jam:

For the pectin puree:

3 apples, chopped

1 lemon, chopped

1 cup water

For the jam:

3 pounds strawberries, rinsed, and trimmed

1 1/2 cups (or whatever you got) pectin puree

2 1/4 cups white sugar, added in two additions

1 teaspoon fresh lemon juice

Please Note: To test without a thermometer, wait until the jam starts to reduce and thicken, and spoon some of the mixture on a plate, and place in the freezer for a few minutes, until the jam is cold. If it's jelled, you're done. If it's still runny, keep cooking, and testing. 

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Asparagus Frittata

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Make Asparagus Frittata

o meu tipo de almoço. o meu tipo de brunch. o meu tipo de prato primaveril. não há como não gostar de espargos. não há como não gostar desta estação. uma das melhores coisas da primavera são os espargos frescos. e o que dizer de frittata?! eu amoooooooooo frittata. bem, ovos e espargos combinam muito bem. não precisa de ser numa frittata mas admito que uma frittata torna tudo mais simples. e mais saboroso. toca a atacar.

my kind of lunch. my kind of brunch. my kind of spring dish. gotta love some asparagus. gotta love their season. one of the best things about spring is having fresh asparagus. and what to say about frittata?! I looooove frittata. well, eggs and asparagus go really well together. does not need to be a frittata but let's just say that a frittata makes everything easier. and delicious. let's just dig in.

Frittata de Espargos

serve 2-3

ingredientes:

150 g espargos (cerca de 8 talos)

1/2 cebola

2 c. sopa de azeite

5 ovos (tamanho L)

1 c. chá tomilho fresco

Começar por preparar os ingredientes, cortando a parte de baixo dos espargos e cortar a cebola às rodelas finas. Colocar os espargos e a cebola numa frigideira com o azeite sobre lume médio. Deixar cozinhar até os espargos estarem tenros (cerca de 7 minutos).

Numa tigela à parte, bater os ovos com uma pitada de sal e pimenta e adicionar aos espargos e espalhar o tomilho fresco por cima. Continuar a cozinhar em lume médio (médio-baixo), durante mais 7-10 minutos até ficar com alguma consistência.

Por fim levar ao grelhador, bem quente, por mais uns minutos, até o topo ficar firme e dourado.

Servir com iogurte, rúcula e rabanete.

Enjoy!

Asparagus Frittata

serves 2-3

ingredients:

150 g asparagus (around 8 spears)

1/2 onion

2 tbsp. olive oil

5 eggs (L size)

1 tsp. fresh thyme

Start by preparing the ingredients, slicing the bottom of the asparagus and slice the onions in thin slices. Place the asparagus and onions in a skillet with the olive oil over medium heat. Allow it to cook until the asparagus are tender (around 7 minutes).

In a bowl, slightly beat the eggs with some sea salt and pepper and add to the skillet and spread the fresh thyme on top. Let it cook over medium (or medium-low) heat, for around 7-10 minutes more, just until consistent.

To finish, place under the hot grill for a few more minutes until the top is golden.

Serve with yoghurt, wild rocket and radish.

Enjoy!

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The Name's Cream...Clotted Cream

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Make The Name's Cream...Clotted Cream

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the other dairy farmers in the area enjoying it, adding the word “clotted” to the name is a pretty sound strategy.

While the name doesn’t exactly make the mouth water, the flavor and texture are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don’t think I’ve tasted in any other preparation.

Most modern ovens go down as low as 175-180 F., which is ideal for this technique. 200 F. will work, but maybe check after 10 hours, and see how things look. The other huge factor here is the cream. Be sure to get the best you can. It should be from grass-fed cows, and have a fat content of between 36-40%.

Avoid anything that says “Ultra-Pasteurized,” since it’s been heat-treated, and you’ll not get the same results. Other than this taking a day or two, the technique could not be easier, and I wasn’t exaggerating when I said it’s one of the most amazing things ever. I really do hope you give this a try soon.  Enjoy!

Ingredients:

4 cups heavy cream

8 x 8-inch glass or ceramic baking dish

- Bake at 175-180 F. for 12 hours. Chill overnight before separating the “clots.” Use the reserved liquid for baking biscuits.

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Thai-Dipped Beef Tri Tip – Satay, Unskewered

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Make Thai-Dipped Beef Tri Tip – Satay, Unskewered

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common. That's what I was attempting to do with this satay-inspired, Thai-dipped beef tri tip.

I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I’ve never made satay, and not stuck a bamboo skewer into my finger at some point in the process. And not only did this involve less labor, but you can cook this in any number of ways.

I decided to go low and slow, over indirect charcoal heat, until I reached an internal temperature of 132 F.  If you’re in more of a hurry, you can cook tri tip over higher heat, and it’s perfectly fine, as long as it doesn’t overcook. You can also roast this in the oven at 325 F., just in case a thunderstorm tries to mess up your plans.

All the ingredients here are easy to find, with the possible exception of lemongrass. Most big city grocery stores carry it, but in other parts of the country, I’ve seen it sold as a tubed puree, displayed in the produce department. If you can’t find it, you can add some lemon juice and zest to adjust. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for one beef tri tip roast:

2 1/2 pound trimmed beef tri tip top roast

6 cloves garlic, crushed

1/3 cup chopped lemon grass (peel off woodiest parts, pound with back of knife, then chop)

3 tablespoons grated fresh ginger root

2 tablespoons grated raw onion

1/3 cup fish sauce

3 tablespoons soy sauce

1/4 cup seasoned rice vinegar

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoon ground turmeric

1/2  teaspoon cayenne pepper

1/3 cup packed brown sugar
2 tablespoons vegetable oil

- Grill, smoke, or roast to an internal temp of 130 to 135 F.

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Lemon Ricotta Pancakes, Again?

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Make Lemon Ricotta Pancakes, Again?

When Food Wishes was first getting started, and funds were scarce, I did some freelance video production for various outlets, and apparently lemon ricotta pancakes was one such recipe. I know this because I got a request for ricotta pancakes recently, and when I tried to refer them to the blog link, I realized there wasn’t one.

I’m looking at you, About.com. Anyway, as it turns out, this is a new and possibly improved recipe, featuring…water? Yes, I tried this recipe once, with water instead of milk, and I actually liked it more. Or I thought I did, which is really all that matters.

Most lemon ricotta pancake recipes call for the eggs to be separated, and the whites whipped to give the pancakes more “lift.” Feel free, but if these pancakes were any lighter, they’d float off the plate. Speaking of lightness, I prefer using self-rising flour for this, but if you can’t, I’ve explained below how to make your own. Either way, I really do hope you give these delicious lemon ricotta pancakes a try soon. Enjoy!

Makes 2 large or 4 small portions:

3/4 cold water, or milk

1/2 teaspoon baking soda

1/2 cup ricotta cheese

1 tablespoon lemon zest (just the yellow part of the skin)

1 tablespoon vegetable oil

1/8 teaspoon vanilla extract

1 tablespoon sugar

1 large egg

2 tablespoon melted butter

1 tablespoon lemon juice

1 cup plus 2 tablespoons *self-rising flour, or as needed to achieve very thick batter

* To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt.

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Orange and Cardamom Oat Cookies

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Make Orange and Cardamom Oat Cookies

Cookies. É sobre bolachas. Bolachas saudáveis, aparentemente. Visto ter comido muitas panquecas em Fevereiro e que já estou a pensar no corpo de Verão, que nunca terei, bolachas saudáveis será. São realmente deliciosas. Bem, se a vossa ideia de bolachas deliciosas é uma oreo com recheio de manteiga de amendoim (bem, a minha é com certeza!) podem passar esta receita à frente. Não há manteiga de amendoim (infelizmente!!). Mas isso não impede de estas serem incríveis. Visto que estou numa dieta daquelas de desmaiar, bolachas de laranja, cardamomo e aveia será. Já fiz a receita duas vezes, porque realmente gosto e são óptimas para combater aqueles ataques de desejo de doces. Não que eu tenha muitos, para ser honesto. Eu sou mais batatas fritas.

Cookies. All about cookies. Healthy cookies, apparently. Since I had too many pancakes in February and I'm already thinking of that Summer body, which I'll never have, healthy cookies it is. They are actually pretty delicious. Well if your idea of a delicious cookie is an oreo peanut butter flavour (well well, mine is!) you might want to skip this recipe. There is no peanut butter here (I wish!). But that doesn't stop them from being awesome cookies. Since I'm on a fainting diet, orange and cardamon oat cookies it is. I made them twice already because I really like them and pretty good for those sweet tooth craving attacks. Not that I have many to be honest. I'm more french fries.

Receita de Bolachas de Aveia, Laranja e Cardamomo

faz 16 

Esta receita é do novo livro da Deliciously Ella (até parece que este é o seu nome, mas não é!), Deliciously Ella with Friends. Eu gosto mesmo do livro e da receita. Ela afirma que estas bolachas não são muito doces ao invés 'moreish little oaty bites' e é bem verdade. Boas para quem como eu quer ingerir menos açúcar mas ainda assim quer algo doce de quando em vez.

Esta receita é suficiente para fazer 16 (pelo menos para mim) de cerca de 30-35 g por bolacha.

Por fim, eu mudei algumas coisas à receita original: usei flocos de aveia para as papas, daqueles que ficam prontos em poucos minutos ao invés das jumbo, para não ter que usar o processador de cozinha; substitui a casca de limão por mais casca de laranja, e finalmente, juntei alecrim à receita, porque para mim laranja e alecrim é uma combinação deliciosa (aqui está a prova!)

ingredientes:

300 g flocos de aveia (para papas)

4 vagens de cardamomo

6 c. sopa de mel

casca ralada de 2 laranjas

sumo de 1 laranja

mão cheia de folhas de alecrim, finamente picadas

2 c. sopa de sementes de chia

3 c. sopa de óleo de coco, derretido

2 c. chá de canela moída

6 c. sopa de leite

40 g uvas passas

Primeiro pré-aquecer o forno para 200º C e forrar uma forma (ou 2) com papel vegetal.

Começar então por esmagar as sementes das vagens de cardamomo num almofariz e misturar então todos os ingredientes numa taça grande. Envolver a mistura bem para ficar uma mistura firme (e não solta/líquida!).

Em seguida servir 1 colher de sopa (ou um pouco mais!) da mistura para a palma da mão e formar uma bola.

Colocar a bolacha na forma com papel vegetal e pressionar para achatar. Repetir o processo para preparar as outras bolachas até não haver mais massa.

Levar ao forno a cozinhar por 20-25 minutos.

Retirar então do forno e deixar a repousar e arrefecer na forma para ficarem mais rijas. 

Guardar num frasco hermético e deverão durar pelo menos uma semana!

Enjoy!

Orange and Cardamom Oat Cookies Recipe

makes 16

This recipe is from the new book of Deliciously Ella (seems like that's her name but no it's not!), Deliciously Ella with Friends. I really like the book and this recipe too. She says it's not to sweet but 'moreish little oaty bites' and that's quite true. Good for someone like me that wants to eat less sugar but still craves something sweet from time to time.

This recipe was enough to make 16 (at least for me) of around 30-35 g per cookie.

I changed a few things to the original recipe: used porridge oats, instead of jumbo oats so didn't have to grind the oats in a food processor; substituted the lemon zest for more orange zest; and finally, added some rosemary, because for me orange and rosemary is a combination made in heaven (here is the proof!).

ingredients:

300 g (porridge) oats

4 cardamom pods

6 tbsp. honey

zest of 2 oranges

juice of 1 orange

handful of fresh rosemary leaves, finely chopped

2 tbsp. chia seeds

3 tbsp. coconut oil, melted

2 tsp. ground cinnamon

6 tbsp. milk

40 g raisins

Preheat the oven to 200º C and line a baking tray (or 2) with baking paper.

Start by grind the seeds of the cardamom pods by using a pestle and mortar and then mix all the ingredients in a large bowl. Stir the mixture well until a sticky mix forms (not runny!).

Then scoop 1 tablespoon (or a bit more!) of the mixture into your hand and roll into a ball. Place the cookie on the layered baking tray and flatten it down. Repeat to make the other cookies and until there is no dough left.

Place the baking tray and bake for 20-25 minutes. 

Then remove from the oven and allow them to cool down in the baking tray to firm up.

Store in a airtight container and shall last for 1 week.

Enjoy!

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Soufflé Baked Potatoes with Cheddar

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Make Soufflé Baked Potatoes with Cheddar

Soufflé Baked Potatoes with Cheddar

This is a deliciously comforting main course or can be served as a side!

Serves 4

Preparation time:  15 minutes

Cooking time:  80 minutes

Ingredients

4 baking potatoes

2 eggs, separated

120g Mature Cheddar Cheese

2 tbsp fresh chives, chopped

1 x 85g watercress, roughly chopped

2 tsp Dijon mustard

Freshly ground salt & pepper

 

Preparation method

1.    Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.

2.    Place the potatoes on a baking tray and  bake in the oven for 1 hour and set aside until they are cool enough to handle.  Now cut the potatoes in half and scoop out all the potato into a bowl and reserve the skins.

3.    Mix the potato with the egg yolks, cheese, chives and watercress – season to taste.

4.    In a separate bowl whisk the egg whites until stiff and then fold into the potato mix.  Now spoon the mixture back into the skins.

5.    Return to the oven for 20 minutes and serve immediately – enjoy!

 

 

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Chef John is Taking a Break!

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Make Chef John is Taking a Break!

Just wanted to let everyone know I’ll be on vacation this week. I'd call it a "Spring Break," except that makes it sound like I'm going to be chugging beer through a funnel, half-naked, while listening to Flo Rida, which is not accurate. 

I'll actually be sipping beer, half-naked, while listening to Flo Rida. Anyway, I'm looking forward to a the break, and suggest you use the time to catch up on videos you’ve missed. We have so, so many. Thank you, and we’ll see you next week!

.

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The Best Coq au Vin Recipe

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Make The Best Coq au Vin Recipe

The Best Coq au Vin

A delicious and rustic French classic!  Red wine, brandy, pancetta, shallots, mushrooms, herbs & a pinch of chilli what a wonderful combination for chicken!

Serves 4

Prep time:  15 minutes

Cooking time: 1 hour 10 minutes

Ingredients

50g butter

200g pancetta or smoked bacon, sliced

8 small shallots, peeled

250g button mushrooms

3 garlic cloves, peeled and finely chopped

1.5kg chicken thighs with bone, seasoned with salt and pepper

4 tbsp brandy

3 sprigs fresh thyme

250ml chicken stock

500ml hearty dry red wine

1 tbsp tomato puree

Pinch of dried chilli flakes

2 tbsp butter

2 tbsp plain flour

Crusty bread to serve

Method

1.    In a large frying pan or wok melt 25g/1 oz of the butter and add the pancetta and fry until crisp and golden.  Remove from the pan with a slotted spoon and set aside.

2.     Add the shallots to the pan and sauté until slightly browned, about 5 minutes and then add the mushrooms and garlic, sauté for about 5 minutes.  Remove from the pan and set aside.

3.    Now add the remaining 25g of butter and melt in the pan.  In batches add the chicken and cook on both sides until browned, about 10 minutes.  Return all the chicken to the pan and remove from the heat.  Add the brandy and flambé.  Remove the chicken from the pan.

4.    Add the thyme, stock, wine, tomato puree and chilli flakes to the pan and bring to the boil.  Return the chicken to the pan, cover and simmer for 30 minutes until the chicken is cooked through.  During the last 10 minutes add the pancetta and vegetables.

5.    Remove the chicken, pancetta and vegetables from the pan with a slotted spoon and cover with foil.  Also remove the pan of broth from the heat and let stand for 5 minutes.

6.    In a small bowl mash the butter and flour together to make a buerre manié.  Return the pan to the heat and bring to the boil.  Add ½ cup of the broth to the buerre manié and whisk together, now whisk into the rest of the broth.

7.    Reduce the heat and simmer uncovered stirring occasionally until the sauce has thickened, about 5 minutes.

8.    Season to taste and return the chicken and vegetables to the pan and coat with the sauce.  Serve with crusty bread.

 

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