Bacon, figs and parsley savoury cake

OLYMPUS DIGITAL CAMERA

 

It was a totally random purchase, in an airport bookstore. I had a couple of minutes to grab a book to read in the plane and this one just got my attention. It looked like yet another expat experience with yet more live changing experiences inducing snooze fest. For extra  cynicism, I only found broken hearts in the city of love… But it were the recipes that caught my attention. A love story with recipes? Never mind it is even in Paris – that is totally worthwhile reading. And it was… It is a quick, funny and light read. For a quick sum up of traditional home style french dishes, it is also excellent. I feel I will come back to this book over and over again.

Bacon, figs and parsley cake (adapted from Elizabeth Bard‘s  Lunch in Paris: A Love Story with Recipes)

Ingredients 

  • 120g of all purpose flour (about 1 and 1/4 cup)
  • 1 tablespoon of baking powder
  • 200g sliced bacon or pancetta
  • 4 eggs
  • 1/4 teaspoon salt
  • 120 mL olive oil (about 1/2 cup)
  • 120 mL full fat milk (about 1/2 cup)
  • 8 soft dried figs
  • 2 tablespoons of finely chopped parsley
  • 100g of grated Gruyere cheese

Method 

Pre-heat the stove to 160oC

Sift the flour with the baking powder to a bawl.

Butter and flour a baking dish (or use a non stick baking spray). Cover the bottom of the dish with parchment paper.

In a small frying pan, fry the bacon strips until all fat is gone. Take them out of the pan and pat them dry with kitchen paper.

In a medium size bawl, beat the eggs with the salt. When they are mixed, add the milk and olive oil. Carry on beating until you obtain a light fluffy structure.

Fold the flower into the mix until is incorporated (be careful  not to over mix  – a couple of time will do).

Add the remaining ingridients  (fried bacon, parsley and grafted cheese)  gently mix then in.

Put the batter in the baking dish and transfer to the oven. Let it bake for about 1hour. Test with a knife before taking it out – it should came out dry.

Take it out from the dish while still hot, and let it cool down before serving.

Advertisements

Pumpkin and tahini spread

OLYMPUS DIGITAL CAMERA

 

Smooth, creamy and  with a warm spices note – Autumn doesn’t get any better than this. It was supposed to be eaten in small portions with savoury cookies, but soon spoons made an appearance. TEoU and I ended up having it as pumpkin purée for lunch…

Pumpkin and tahini spread (adapted from Yotam Ottolenghi’s column in The Guardian)

Ingredients

  • About 1kg pumpkin (or butternut squash)
  • 3 tbsp olive oil
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 70g tahini paste
  • 120g Greek yoghurt
  • 2 small garlic cloves, peeled and crushed
  • Olive oil to drizzle

Method

Heat the oven to 180C. Spread the pumpkin out on a medium-sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt. Mix well, cover the tray tightly with tinfoil and roast for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the cooled pumpkin of the bowl of a food processor, along with the tahini, yoghurt and garlic. Roughly pulse so that everything is combined into a coarse paste

To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with sesame seeds, and a drizzle of syrup.

PS – Cookies (Taralli Caserecci Pugliesi) courtesy of Coop Fine Food 


Beetroot and walnut hummus

OLYMPUS DIGITAL CAMERA

This #beetrootgate episode is long overdue… It has been almost a month I posted a beetroot dish, a spread turned into a creamy soup. Truth to be said,  actually never managed to get the right consistency. After trying a couple of times, I ended up doing this beetroot and walnut  hummus instead. Well, technically this isn’t exactly a hummus, as there are no chickpeas in this dish, but its colour and flavour compensate for this culinary liberty. It is a brilliant recipe, almost foolproof, with the earthy sweet flavour of the beetroot combining to perfection to the crunchy nuts and slightly tangy tahini. I had to hide it in the fridge before I ate it all, one spoon at a time.

Beetroot and walnut hummus (adapted from Hugh Fearnley-Whittingstall‘s River Cottage Every Day)

Ingredients

  • 50g walnuts
  • 1 tbsp cumin seeds
  • 25g stale bread, crusts removed
  • 200g cooked beetroot (not pickled), cut into cubes
  • 1 tbsp tahini (sesame seed paste)
  • 1 large garlic clove, crushed
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Method

Toast the walnuts in a stove at  180 oC  for 5-7 minutes, until fragrant. Leave to cool.

In a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly to avoid burning, until they start to sizzle. Crush the seeds with a pestle and mortar or a spice grinder.

Break the bread into small chunks, put in a food processor or blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.

Adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think it needs it.

Serve at room temperature

PS – Cookies (Taralli Caserecci Pugliesi) courtesy of Coop Fine Food 


Savoury cookies with parlsey and tahini spread

OLYMPUS DIGITAL CAMERA

B. was wondering what to do with a bottle of tahini he had sitting on his fridge. “What is this used for?”, he asked. “Oh, well, plenty of stuff like humus… and errrr… humus…. or even maybe carrot hummus, if you will“, I answered a bit mortified by the lack of options. Seriously, is tahini used just  for hummus? After googling for a few minutes, it seems it also very popular in vegan cuisine, including lebanese inspired brownies (add beetroot for extra touch of healthiness), it is fundamental for baba ghanoush and  the hero in all sorts of  yoghurty-garlicky-herb-y dips. Like for example, this one  I found in Jerusalem (but of course…). As a bonus, these savoury biscuits, a favourite of Yotam’s father. Totally addictive…

Savoury cookies with parsley and tahini spread  (adapted from Yotam Ottolenghi and Sami Tamimi‘Jerusalem)

Ingredients 

Cookies

  • 500g of plain flour sifted
  • 100mL of sunflower oil
  • 100 unsalted butter diced and left to soften
  • 1 teaspoon of fast action dried yeast
  • 1 teaspoon of baking powder
  • 1 teaspoon sugar
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon fennel seeds toasted and very lightly crushed
  • App 100mL of water
  • 1 medium egg, whisked
  • 2 teaspoon white (and black) sesame seeds

Dipping sauce

  • 35g flat leaf parsley (stems and leaves)
  • 1 garlic clove crushed
  • 25g light tahini paste
  • 125g Greek  yoghurt (drained)
  • 25mL lemon juice
  • Pinch of salt

Method

Cookies

Preheat the oven to 200 oC. Place the sifted flour in a large bowl and make a well in the centre. Pour the oil into the well, add the butter, yeast, baking power, sugar, salt and the spices and stir together until the dough is formed. Add the water gradually while stirring until the dough is smooth. Knead for a couple of minutes.

Line a baking sheet with baking parchment. Divide the dough into small bowls, about 25g each. On a clean surface, roll the balls into long snakes, around 1cm thick and 12-15cm long. Make a closed out of each snake dough, and put on the parchment paper leaving a 2 cm distance between each of them. Brush each ring with the egg wash and sprinkle lightly with sesame seeds. Leave to prove for 30min.

Bake the biscuits in the oven for 22min, until golden brown. Allow to cool before storing. They will keep for 10days.

Dipping sauce

Blitz all the ingredients together to get a smooth, uniform green sauce you can use to coat the cookies. Add a bit more water if necessary.


Iberian ham and tomato bread (pa amb tomàquet amb pernil, pan con tomate y jamón)

Fly-in-fly-out to Barcelona… A little less than 11 hours in town, which allowed to fit in enough time to do my thing, touch the Mediterranean and  buy proper ham at the airport free shop. And, by proper ham, I mean jamón ibérico de bellota [acorn Iberian ham], the dark red meat marbled with veins of fat which only the free range black Iberian pigs who feast on acorns can have. It is only the finest of cured hams and is considered one of the best delicacies in the world. Well, let’s make it clear –  it actually is. I have seen otherwise serious gown up almost shed a tear when they tasted. As M. eloquently put it “the kind of thing that makes worthwhile years of studying just to be able to afford it”. And, if I may add, instrumental to cope with endless hours of corporate drama.

In any case, once the precious ham was acquired, carefully transported into Switzerland and put to rest in the fridge, I still had to figure out how to serve it. It was not just a question of dropping it in a hot plate… This ham deserved the best ingredient to compliment its nutty rich flavor and bring the best out of  it. Since I had just been in Barcelona, it seemed totally logical to serve it with tomato bread, a combination of flavors made in heaven, known in Catalonia as pa amb tomàquet. It is said to be the most popular dish of their cuisine, and   you may find different versions and lines of thought. Toasted or fresh bread? Garlic, or no garlic? Rub the tomato or use a pre-made mixture? Grate the tomato or puree it? I just avoided all the metaphysical question by resorting to my ex-Spanish Mother-in-Law strong recommendations.

Iberian ham and tomato bread (pa amb tomàquet amb pernil, Pan con tomate y jamón)

Ingredients

  • Finely sliced cured ham
  • 1 garlic teeth, peeled and cut in half
  • Slices of toasted rustic bread
  • Tomatoes (I used cherry tomatoes, as they taste of something. When in Spain, I would have probably used regular grape tomatoes.
  • Olive oil to taste

Method

1. Grate the tomatoes into a bowl.

1. Toast the bread for a few minutes, until is warm and slightly crusty

2. Rub with the half garlic.

4. Drizzle with olive oil

5.Spread the grated tomato paste to taste

6. Put the ham slices on top

7. Serve


Idiazábal cheese and caramelised onion tapa

Nowadays, you can get decent (and indecent, for that matter) Manchego cheese in almost every supermarket. But, Idiazábal cheese is only to be found in high end delicatessen shops, at the price of an arm, a leg, and your children corneas.  I only remember having it once in the 9 years I have been living in Switzerland, and truth to be said, it was a Spanish acquaintance who smuggled it in  gruyère -land.

In case you are wondering, Idiazábal  is a  Denominación de Origen [Protected designation of origin] hard sheep cheese  from the Basque and Navarre regions, which has a rich smoky flavor. Apparently, the Basque shepherds used to store the cheese in their huts over Winter. The smoke coming out of their fireplaces eventually permeated their dairies, giving it a new flavor that the shepherds preferred. All I can say is that the flavor (and aroma) is strong. Very strong…

In fact, so strong I thought my suffering testers dinner guests wouldn’t appreciate it to its full splendor. I resorted to Simone and Inés Ortega’s The Book of Tapas for help, and as it turned out, it was actually a very good idea to serve this tapa rather than the pure thing. The sweetness of the onion and honey complement to perfection the slightly less smokey and hot-ish flavor the cheese, for complete delight of guests and cook.

Idiazábal cheese and caramelised onion tapa (adapted from Simone and Inés Ortega’s The Book of Tapas)

Ingredients 

  • 200g Idiazábal cheese, rind removed and sliced
  • 1 cup (=250mL) milk
  •  2 teaspoons black peppercorns, slightly crushed
  • 1 cup olive oil
  • 1 onion, finely sliced
  • 6 slices of French baguette
  • 1 teaspoon honey

Method

1. Put the cheese in a bowl, add the milk and the crushed peppercorns. Let it sit for about 30min (until it is a bit softer)

2.In the meanwhile, heat the olive oil in a non-adherent frying pan until it shimmers. Drop in the onion, and let it caramelise, stirring every now and gain.It should take about 15min.

3. Fish the cheese out of the bowl and pat dry with kitchen paper.

4.Place each slice of cheese on top of the bread and drop about 1 teaspoon of the caramelised onions over it. Finish the tapa by drizzling a little honey over it.