Tag: recipe

Za’atar roasted butternut squash, spiced yoghurt and chillies

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Recently I’ve been ordering Abel & Cole’s vegetable boxes on a regular basis, and although I love the fresh organic produce, sometimes I find myself wondering what to cook with certain vegetables.

Sure, I have a few butternut squash recipes up my sleeve, but sometimes you just want to try something new, without knowing what that something new would be… That’s when I’m grateful for my (rather large) cookbook collection. I love to grab a pile of cookbooks and search through them looking for that something I didn’t know I was looking for. This last time it was this wonderful recipe by Sabrina Ghayour from Persiana that caught my eye and I absolutely love it.

I had half of it for dinner the same night and the rest for lunch at work the day after (and received lots of envious looks from my colleagues), but it would work just as well as a starter or a side dish.

Za’atar roasted butternut squash, spiced yoghurt and chillies, serves 4 as a side dish

Adapted from Sabrina Ghayour’s recipe in Persiana.

1 large butternut squash

3 tbsp za’atar

3 tbsp olive oil

sea salt

Yoghurt sauce:

200 g Greek yoghurt 

a bunch of mint, finely chopped (I didn’t have any mint at home and therefore omitted it)

2 tsp sumac

1 tbsp ground coriander

2 tbsp olive oil

zest and juice from 1 lemon

black pepper

To serve:

1 bunch parsley

Pickled red chillies (I couldn’t find any and so brought fresh one, sliced them and covered them in lime juice for approx 20 minutes, then chopped into smaller pieces) 

nigella seeds

Pre-heat the oven to 240C. Line a baking sheet with nonstick baking paper.

Cut the squash horizontally in half at the point of the bulge. Now halve each portion vertically. Scoop out the seeds with a metal spoon and discard, then halve each piece vertically again until you have 8 pieces. Peel the squash and cut the pieces into any shape you wish. 

Make a paste with the za’atar and olive oil in a small bowl and rub the squash pieces all over with paste until every piece is well coated. Place all the pieces on to the prepared baking sheet. Season with sea salt, then roast for about 40-45 minutes (depending on the size of the pieces of squash), or until the edges start to brown and almost char a little. 

Meanwhile, in another bowl, mix the yoghurt with the fresh mint, sumac, coriander, olive oil, lemon zest and juice and sea salt and black pepper to taste. Mix the ingredients together well, then taste and adjust the seasoning if necessary.  

Remove the squash pieces from the oven and place them on a serving platter. Liberally dollop or pour the yoghurt over the wedges, then sprinkle with the parsley. Follow this with a scant scattering of nigella seeds. Lastly scatter over the pickled chillies.  

Recipe: cream of mushroom soup with sherry

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This creamy mushrooms soup with sherry is a new favourite of mine. The humble ingredients really come together here creating a delicious soup, definitely worthy of becoming your next dinner party starter but also perfect for a warming weeknight supper with some crunchy bread to go with it.

Cream of mushroom soup with sherry, serves 2

1/2 onion, sliced

1 small garlic clove, sliced

oil and butter for frying

250 g chestnut mushrooms, cut into quarters

50-75 ml fino sherry

300-400 ml boiling water

1/2 stock cube

salt

1 proper sprig of thyme

5 pieces dried porcini mushrooms

30 ml single cream

salt, white pepper

Fry the onion and garlic until soft in the butter and oil in a large saucepan, without browning too much. Add the mushrooms and fry for a few minutes until the mushrooms have shrunk somewhat. Add the sherry and let some of it evaporate. Add the water and stock cube, a small pinch of salt and the thyme. Also add the dried porcini. Bring to the boil and let it boil for 5 minutes. 

Remove the thyme and then mix everything until smooth in a blender. Pour the soup back into the saucepan and add the cream. Bring to the boil again and add the cream. Season with salt and white pepper. Serve in bowls and garnish with a few drops of cream and a sprig of thyme. 

Recipe: Toast Lingstrom

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You’re probably familiar with Toast Skagen; the iconic Scandinavian starter consisting of butter-fried bread (oh yeah!) topped with a mixture of prawns and dill in mayonnaise?! It’s a true classic that will never go out of style. And so very delicious. My mother serves it at dinner parties and so do I, and sometimes I make one for myself just because I feel like it.

But this thing of placing things on top of butter-fried bread is bigger than just this one dish. It’s a whole food category. And I’m pleased to say I have discovered yet another recipe to add to my repertoire; this wonderful Toast Lingström with ham, named after its inventor, chef Christer Lingström.

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The combination of smoked (or cooked) ham, creamy mayonnaise and a little tartness from the creme fraiche really works with the heat from the horseradish. It’s such a great little starter. Or nibble, in which case the recipe below is enough for 8 nibbles. Just cut the bread slices in half.

Toast Lingström, serves 4

Adapted from Christer Lingström’s recipe.

150 g cooked or smoked ham

100 ml crème fraiche

50 ml mayonnaise

2 tbsp finely chopped chives

1 tbsp grated horseradish 

salt and pepper

4 slices white tin loaf

3 tbsp butter

Slice or dice the ham and mix with creme fraiche, mayo, chives and horseradish. Season to taste. Cut the crusts off the bread slices and fry in butter until golden. Drain the excess fat on kitchen towel. Divide the mixture between the four bread slices, garnish with some more chopped chives, if you like, and serve.  

Sweet potato rounds with feta, pomegranate and parsley

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I made these colourful nibbles for a party in the summer, when the sun was shining and children were splashing in the pool. But they work as well lighting up the December darkness or brightening up an October day.

They’re both easy to make and really lovely to eat, so it’s a good idea to make a few extra.

Sweet potato rounds with feta, pomegranate and parsley, makes 30

3 medium sweet potatoes, peeled

2/3 packet feta

1 packet pomegranate seeds or a whole pomegranate (seeds only) 

1 bunch parsley, chopped

mild oil

salt and pepper

Slice the sweet potato in 1/2 cm thick slices. Place on a parchment paper covered baking sheet and drizzle with oil. Sprinkle with salt and pepper. Roast in a 200C oven until soft but not mushy, approx 10-15 minutes. Leave to cool. 

Top all the rounds with crumbled feta, pomegranate seeds chopped parsley.

Delia’s potato salad with vinaigrette

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This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.

The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.

Potato salad with vinaigrette, serves 8

Adapted from Delia Smith’s recipe.

900 g washed new potatoes

6 shallots, finely chopped

4 tbsp finely chopped (ot cut with scissors) chives

salt

Vinaigrette:

1 dessertspoon sea salt 

2 cloves garlic, peeled

1 dessertspoon mustard powder

1 tbsp balsamic vinegar

1 tbsp sherry vinegar

150 ml olive oil

black pepper

Steam or boil the potatoes in salted water until soft, for approx 20 minutes. Leave to cool a little and cut into smaller pieces if needed. 

Meanwhile make the vinaigrette using a pestle and mortar: crush the salt coarsely, then add the garlic. Crush it, mixing it with the salt, creating a purée. Add the mustard powder and really work it in, after that add some black pepper. 

Then add the vinegars and really work them in. Then add the oil, but switch to a small whisk and give everything a really good whisking. 

Stir in the vinagrette while the potatoes are still warm and add the shallots. Add the chives just before serving. Can be served still warm or cold.

Harissa chicken with yoghurt sauce

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This slow-cooked chicken dish with a little heat went down a storm among some of my Swedish friends. And I do agree, it’s really yummy! Plus it’s served cold so perfect to prep ahead of a dinner, picnic or luncheon.

Harissa chicken, 6 portioner

2 whole quite large chickens

2 tbsp harissa

3-4 olive oil

2 tsp smoked paprika

2 tsp ground cumin 

1 tsp ground coriander

plenty of salt and pepper

Harissa yoghurt:

400 ml Greek yoghurt 

approx 3 tbsp harissa (to taste)

1 tbsp olive oil

1/2 lemon, the juice

salt, pepper

To serve:

chopped parsley

Rinse and trim the chicken. Mix harissa, oil and spices. Season the chickens properly on all sides. Add the harissa mixture to the skin of the chickens and massage it in. Place in cooking bags or in a roasting tray covered with parchment paper (to keep the moisture in). Place in 150C oven for two hours. Leave to cool.

Once the chickens are cool enough to handle (or completely cool if you prefer), separate the meet from the skin and bones and pull larger pieces into smaller ones (like pulled pork).

Mix all the ingredients for the harissa yoghurt and mix 2 tbsp into the chicken meat. You don’t want it wet just the added flavours. If you prefer more of a kick to the meat add some more harissa paste and mix it in. Season to taste with sale and pepper. 

Serve on a large plate with some harissa yoghurt drizzled over. Add some chopped parsley for colour. 

 

Churros with chocolate sauce

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The first time I tried churros was at the Malmö Festival as a child. For a week Sweden’s third largest city has a festival with lots of stalls, a square filled with food stalls from around the world, live music and much more. I haven’t been to it since I moved to the UK, but it was great fun as a child, and already then my favourite part of it was all the food. It’s where I had langos for the first time and I still think of the souvlaki my dad introduced me to.

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A while ago, I realised I had seen Nigella make her own churros on her Nigella Kitchen show and I decided I wanted to try it to. The first time I made it was when two of my girl friends from home came to visit. They’re used to being my guinea pigs but this recipe is so easy to make you don’t have to trial it first (unless you prefer to do it that way). I used Nigella’s recipe for the churros but made my own chocolate sauce and it was just amazingly good! The girls couldn’t stop talking about the churros for a whole week, which is very high praise!

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Churros with cinnamon sugar and chocolate sauce, serves 4

Adapted from Nigella’s recipe.

60 ml / 50 grams caster sugar (1/4 cup)

2 tsp ground cinnamon

Churros:

190 ml  / 115 g plain flour  (2/3 cup + 2 tbsp)

1 tsp baking powder

1 tbsp olive oil

237 ml (1 cup) freshly boiled water

473 ml (2 cups) vegetable oil

Chocolate sauce:

80-100 g dark chocolate, broken into pieces

80-100 g milk chocolate, broken into pieces

100-150 ml single or whipping cream

Mix caster sugar and cinnamon in a shallow dish and set aside. 

Mix flour and baking powder in a mixing bowl. Beat in the olive oil and water. Leave the dough to rest for 10 minutes. Meanwhile heat up the vegetable oil in a small saucepan. When the oil seems hot, toss in a piece of bread, once it’s golden the oil is the right temperature. 

Melt the chocolate together with the cream in a non-stick saucepan on low to medium heat. Once all melted and combined set aside and let cool. Pour into four small bowls or ramekins to serve. 

Stir the churros dough and transfer it to a piping back fitted with a large star nozzle. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Fry a few at the time and fish them put with a slotted spoon and place on kitchen towel. Once dry, toss the churros in the cinnamon sugar and serve with the chocolate sauce.

Orzo pasta with wild garlic pesto, courgette and feta

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I snapped this picture as I was throwing this pasta together for lunch the next day, but I must say it exceeded my expectations so much I wish I had allowed myself time to take a nicer picture.

This is another dish where the sum is (much) greater than the individual parts; it’s just a simple dish that works. I love every bite of the slightly al dente pasta coated in fresh wild garlic pesto, the crunch from the raw thinly sliced baby courgettes, the bigger bits of tender-but-not-too-tender broccoli and the slightly melted pieces of tangy feta. I urge you to try it for your next picnic, barbecue or quick weekday supper.

Orzo pasta with wild garlic pesto, courgettes and feta, serves 2

200 ml orzo 

2-3 tbsp wild garlic pesto

1 baby courgette, thinly sliced

4 stems tenderstem broccoli 

100 g feta

a little olive oil if needed 

salt & pepper

Cook the pasta according to the instructions on the packet. Put the broccoli in boiling salted water and cook until a little tender but still al dente and cut each stem into four. Drain the pasta in a sieve and pour it back into the empty saucepan. Stir in the pesto and add a little olive oil if needed. Add the courgette slices and the broccoli. Mix together and season to taste. Add the crumbled feta and stir once more before serving. 

Sponge with elderflower liqueur, ice cream, whipped cream and blueberries

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This is more of an assembly job than actual cooking, but a really nice simple dessert to pull out when you crave something sweet after dinner or throwing a last minute dinner party. Make a sponge at the weekend, cut into slices and freeze and you can make this any time with just a few minutes notice.

Sponge with elderflower liqueur, ice cream, whipped cream and blueberries, served 3

3 slices sponge cake

3 tbsp St Germain elderflower liqueur 

3 scoops vanilla ice cream

3 spoonfuls lightly whipped cream

150 g fresh blueberries

Place the sponge slices in bowls. Pour the liqueur over the cake. Top with ice cream, whipped cream and blueberries. 

Confit garlic bread

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I found a recipe for confit garlic in an issue of Bon Appetit and I liked the idea, but thought using butter as the recipe suggested seemed a bit risky so I did it my own way, with oil.

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It still amazes me how different garlic can taste depending on how it’s prepared. I love the sweetness from caramelised garlic and the punch of frying fresh chopped garlic with mushrooms for example. The confit garlic is somewhere in between the two; it’s less sweet than caramelised garlic but a lot softer in flavour than raw. I used the confit garlic to make garlic bread and it was, as I suspected, absolutely delicious!

Why not try wild garlic bread or cheesy garlic bread next?

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Confit garlic

1 whole garlic

approx 100 ml neutral oil

Pre-heat the oven to 150C. Peel the garlic and place the cloves in a ramekin. Cover with oil. Place in the oven until the garlic is soft, approx 30 minutes. Leave to cool. Remove the garlic. Save the oil for roasting potatoes and vegetables in the oven. Keeps in the fridge. 

Confit garlic bread

the confit garlic above

100 g salted butter, softened 

a bunch of parsley, finely chopped 

1 baguette or other preferred bread

Remove the garlic from the oil and mush into the butter. Add parsley and mix well.

Make slits in the bread and spread with the butter. Wrap in tin foil and bake for 10 minutes in 180C until the butter has melted. 

Place the remaining butter on a sheet of cling. Shape into a roll and place in the fridge or freezer. Use for garlic breads or as a flavoured butter for fish or meat.