Bagels

As I have stated before I am an avid recipe hoarder. I scour books, magazines, television and the internet for ideas and recipes. If you look at my section on the blogs I love, you will see a link for foodwishes. I can't live without foodwishes, really I can't. I may be sounding a tad dramatic but I really am entertained by the wit, humour and expertise of chef John. I started watching his youtube series a few years ago and have been a fan since.

So today, I attempted bagels which I had never made before. I love bagels but they need to be really fresh and crusty on the outside but soft on the inside. This recipe delivered that and the added bonus is that the bagel tastes divine the next day as well. I saw chef John's video a few weeks ago and decided I needed to try his bagels which were San Fransisco style bagels. He explained that these are different from the conventional bagels in that they were less dense and lighter. They are also less calorific than the conventional type bagels which is never a bad thing. The other incredible point about this bagel making process is that it is easy! Actually, I would say it's almost foolproof as are most of chef John's recipes.

So I urge you to take an adventurous step and prepare some fresh, home made bagels. This will be your go to recipe for bagels..seriously. Enjoy!

The recipe for the bagels can be found here :

http://allrecipes.com/Recipe/San-Francisco-Style-Bagels/Detail.aspx

Da'ud Basha

As you can see in my profile information I mentioned that one of my favourite cuisines is that of the Middle East. I have a predilection for the use of spices in cooking. I love the fragrance of spices such as cardamom, coriander, cinnamon and cloves. That being said, I am also a huge fan of Indian food but I find that with Middle Eastern food the level of spice is just enough. Subtle enough that you get just the hint of it without feeling overwhelmed by spices as you can sometimes feel with Indian food.

Now I have learnt a few things about authentic Indian food so let me say in defense of Indian food that I believe it is the West's perception of Indian food that created the polemic of it being overtly spicy. There are numerous regions in India where spice is very muted, such as the cuisine of the Nawabs in Lucknow. However, generally speaking one does associate Indian food with being highly spiced. So I tend to find that Middle Eastern food is a good nexus between overly spicy and not at all.

So today I prepared Da'ud Basha named after the first governor of autonomous Lebanon. He was not however Lebanese but Armenian and it is claimed that this dish was very endearing to him. It is the Middle East's answer to meatballs, spiced well seasoned ground lamb meatballs with pine nuts served in tomato sauce. I serve this dish with vermicelli rice but you can serve it plain steamed basmati rice. Remember to always have plenty of fresh coriander on hand when preparing this dish as the freshness of the herb elevates the flavour of it.

Da'ud Basha
12 oz fresh ground lamb
4 cloves of garlic chopped
Scant 1/2 cup chopped coriander
1 egg yolk
2 tbsp coriander seeds
2 tsp cardamom seeds
1/2 tsp cumin seeds
1 tsp ground allspice
Salt and chili flakes (or finely chopped chili)
Extra virgin olive oil

1. Place the spices into a dry skillet and toast them until you start to smell their fragrance. Place into a spice grinder and grind until fine. Alternatively, if you do not own a spice grinder you can simply grind the spices with a mortar and pestle.
2. Place the ground lamb into a bowl and add to it the spices, salt and chili pepper to taste and the garlic and coriander. Leave this to marinate for at least 2 hours or overnight.
3. On the day of preparing the meatballs, place the lamb mix into a food processor along with the egg yolk. Process until the mix forms a rough ball. Gently form meatballs about golf ball size.
4. Brown the meatballs with a little bit of olive oil in a nonstick skillet over medium high heat. The pan has to be hot enough to really brown the meatballs. You are not cooking them fully, just browning the. Set aside and prepare the tomato sauce.

Tomato Sauce:
Ingredients
2 cups chopped fresh or canned tomatoes
1/2 cup finely chopped onions
4 cloves of garlic chopped
Chili pepper chopped
Currants about 3 tbsp or to taste
Toasted pine nuts same as currants or to taste
Fresh chopped coriander
Olive oil

1. Heat a skillet to medium heat and saute the onions and garlic in olive oil for about 5 minutes or so. Add the tomatoes with about 1/2 cup of water and saute for about five minutes stirring all the time. Cover the pan and let the tomatoes simmer for about 1/2 hour. You can add the currants and pine nuts to the tomatoes during that time.
2. Taste the tomatoes and adjust the seasoning, I always add a pinch of sugar to sweeten the tomatoes acidic taste. Place the meatballs into the tomatoes and simmer them for about five minutes or until cooked through. Be careful at this point, you do not want the meatballs to overcook and toughen. Garnish with fresh chopped coriander and serve with rice.

Vermicelli Rice
Scant 1/2 cup vermicelli broken into small pieces
11/2 cups basmati rice washed
Extra virgin olive oil or butter or a combination of the two
Salt and chili flakes

1. Saute the vermicelli until browned but not burnt in some olive oil or butter or the combination of the two. Add the rice and saute well for about 1 minute then add 2 cups of water. Let the water come to a boil and add salt and chili flakes and cover the pan with foil.
2. Set the pot on the lowest heat possible on your hob and leave the rice to steam for about 14 minutes. Once this time has elapsed uncover the rice and stir with a wooden spoon gently. Add melted butter for extra flavour if you wish.
Enjoy!

Roasted Red Pepper Pesto

My love for  Mediterranean cuisine stems from it's simplicity. I believe I heard a quote once from Julia Child stating that Italian food was sometimes, too simple. Well one man's meat is definitely another's poison because it is the very simplicity of Italian food that I adore.

Take for instance humble ingredients such as basil, pine nuts, parmesan, garlic and olive oil. You pound it all up and the world is gifted with pesto. Pesto that probably to the annoyance of the Italians has ended up taking starring roles in that cafe bought chicken sandwich, the gourmet soup in an upscale restaurant and even simply bought from the supermarket ready to be tossed with linguine. What was meant as a means to utilize the fruits of the land became Italy's largesse to the world. And what would we do without it?

So today, I picked up fresh basil, parsley and sweet peppers and decided our fridge needed to be stocked with some roasted red pepper basil pesto. Again, that's the beauty of the gift of pesto the Italians gave us. They gave us the dish but also a method in which to create a myriad of flavours. The classic is great but why not enhance it and put your own signature on it? So I have chosen this combination because I love the sweetness of the charred peppers infused with that unmistakable fragrance of the basil. This is superb on a crostini for a starter or simply snacked on with some crusty bread. Beware, its addictive and you will not be able to avoid gobbling it all up. Might I also add, it's a scrummy gift to give to family or friends. Enjoy!

Ingredients
2 meaty red bell peppers (large)
Extra virgin olive oil
2 cloves of garlic chopped
1 scant cup basil leaves
2 tbsp chopped parsley
salt and chili flakes
Parmigiano reggiano cheese finely grated

1. Preheat your broiler. Once preheated, rub the peppers with oilve oil and broil them for about 15 to 20 minutes until their skins turn black. Place them into a large bowl and cover with plastic wrap. Allow the peppers to cool slightly then peel the skins off of them. It is important that the peppers stay relatively warm while you make the pesto as this allows them to break down easily.
2. Place the peppers into a food processor along with the chopped garlic, basil and pesto. Add a splash of olive oil then process until it's the consistency you like. I like my pesto slightly chunky for texture. Pour the pesto into a bowl and add the grated cheese and more olive oil to taste. Season with salt and chili flakes.

To store this pesto place it into a jar with a lid and cover the pesto with a film of olive oil. This is allow to keep fresh for a few days.

Milk Bread

For the past few weeks the rain has been incessant. This kind of weather puts me into a baking mood, so I decided to bake Paul Hollywood's milk bread today. I love milk breads, the crumb is tender as opposed to the chewy texture of a bread made with water. I more often than not choose Italian loaves such as ciabtta or foccacia for my daily loaves but today I felt for the wholesomeness of milk bread.

So I am posting another recipe from Paul Hollywood's "How To Bake", my indispensable guide to bread and baking. I am a Great British Bake Off fanatic....to say the least but I will be posting more on that later. I sometimes hear Paul Hollywood's voice in my head whilst baking and have a good laugh. It usually expresses some sort of opprobrium but then I shake it off and think even Paul Hollywood would be inclined to like what I baked. Well...at least Mary Berry would.

So anyway, here is the recipe. Please give it a go and enjoy it as I enjoyed mine.

Milk Loaf (recipe from Paul Hollywood's "How To Bake")
500g strong white bread flour, plus extra for dusting
10g salt
25g sugar
10g yeast
30g unsalted butter, softened
320ml warm full-fat milk
olive oil for kneading

1. Tip the flour into a large mixing bowl and add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter and three quarters of the milk. At this stage, move the flour around gently with your fingertips. Continue to add the remaining milk, a little at a time, until you've picked up all of the flour from the sides of the bowl. You may not need to add all the milk, or you may need to add a little more - you want a dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until it forms a soft dough.
2. Coat the work surface with a little olive oil, then tip the dough onto it and start to knead. Keep kneading for 5 - 10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size - at least 1 hour, but it's fine to leave it for 2 or even 3 hours.
3. Brush a 1 kg loaf tin with a little olive oil (or you can use melted butter).
4. Tip your dough unto a lightly floured surface. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth. Then form it into an oblong by flattening the dough slightly and folding the sides into the middle. Roll the whole lot up - the top should be smooth with a join running along the length of the base. Put into the prepared tin, making sure the join is underneath. Dust the top lightly with flour and slash lengthways.
5. Put the tin inside a plastic bag and leave to prove for 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, preheat your oven to  210 C.
6. Bake for  25 minutes or until the bread sounds hollow when tapped on the base. Leave to cool, out of the tin, on a wire rack.

A Greek Classic

I peruse the internet frequently always searching for inspiration, new techniques and all the wonderful offerings it gifts me with. I once made a meal which I laughed about with my best friend because we prepared recipes from different media. One I prepared from a cookbook, the other was from watching a you tube video and the last was from a recipe off a blog. That's life in the 21st century summed up!

So anyway, I was scouring Food And Wine magazine website which I do often enough and I saw a recipe I just had to have. It was a recipe for kourambiedes, which for those not familiar with it is a traditional Greek cookie. I love this cookie and oddly enough, I have never made it yet. I think it's probably because I just end up making French sable cookies or shortbread when I have a hankering for something rich, tender and buttery. That is about to change though.

I have a great recipe for kourambiedes from one of my Greek cookbooks but it includes almonds and my niece has nut allergies so I have decided to go with the Food And Wine recipe. I recommend trying this cookie and storing them in an airtight tin. When you feel that 4 pm hunger pang come on have a cup of tea or coffee and a couple cookies. It should more than hold you out until dinner. 

Kourambiedes (recipe from Food And Wine's Grace Parisi)

2 sticks ( 1/2 pound) unsalted butter, softened

1 large egg yolk

2 tablespoons brandy

1 teaspoon pure vanilla extract

2 cups all-purpose flour

3/4 cup confectioners' sugar, plus more for coating

1/2 teaspoon baking powder

1/8 teaspoon ground cloves

Pinch of salt

In a large bowl, using a handheld electric mixer, beat the butter at high speed until light and fluffy, about 10 minutes. Add the egg yolk, brandy and vanilla and beat until smooth.

Sift the flour with 3/4 cup of the confectioners' sugar, the baking powder, cloves and salt. Add the dry ingredients to the butter mixture in 3 batches, beating at low speed just until smooth. Scrape the dough onto a large sheet of plastic wrap or wax paper and roll into a 2-inch log. Wrap and refrigerate until firm, at least 30 minutes or up to 3 days.

Preheat the oven to 325°. Line 2 heavy baking sheets with parchment paper. Unwrap the dough and roll it into a perfect cylinder. Cut it into 3 equal pieces. Slice each piece crosswise into 12 cookies and arrange them on the prepared sheets about 1 inch apart.

Bake the cookies on the top and middle racks of the oven for 20 minutes, or until golden on the bottom; shift the sheets from top to bottom halfway through baking. Let the cookies cool slightly on the sheets, about 15 minutes.

Pour confectioners' sugar into a large shallow bowl. Add the warm cookies in batches and heavily coat the tops and sides. Transfer to a sheet of wax paper that has been dusted with confectioners' sugar and let cool.

MAKE AHEAD The cookies can be stored in an airtight tin between layers of wax paper for up to 2 weeks.

These cookies were so buttery and favourful. The brandy flavour was redolent and I think it's a new favourite. Bear in mind that I am extremely gluttonous and impatient so I didn't wait too long for the dough to chill. I measured my cookie dough into tablespoonfuls and rolled them into balls then baked for 25 minutes.

 Perfect with afternoon tea or coffee. 

The Iconic Italian Flatbread

Today is Sunday, the day of the week I usually dedicate to bread making. I generally bake ciabatta but since I've commenced this blog I want to introduce my readers to more exceptional breads. Today I have chosen my indispensable recipe for rosemary foccacia.

A few years ago I purchased Michele Scicolone's Italian food Bible "1000 Italian Recipes". It has been a reference guide to regional Italian food ever since. Now bear in mind, I own many cookbooks to the point of an addiction. So I have my share of Italian cookbooks in my repertoire. I particularly adore Marcella Hazan's "Essentials Of Classic Italian Cooking" as it was my first cookbook on one of my favourite cuisines. My book is now worn and weathered but I can proudly affirm that it was an investment that yielded many returns. I am obsessed with most things Italian. In fact, I sometimes joke with my brother in law that I am Italian in soul at least.

Michele Scicolone's book was a joy to behold as it contained 1000 recipes! One of the first foods I tried from that book was the foccacia recipe and it is really reliable. It was a bit odd to find that it contained milk but as Scicolone explained the milk adds a tender touch to the bread's crumb structure. So what you end up with is a bread that will last a few days well without becoming tough and unpalatable. I make this recipe but without the added onions. Sometimes however, if I know the bread will be devoured in a matter of hours by company I will include the onions. So it's entirely up to you whether you want to include it or not. Either way, you're a winner.

This is the iconic flatbread of Italy and I think no other bread celebrates extra virgin olive oil as this bread. So remember to be liberal with the olive oil. I don't go to liberal on the rosemary as I find it is a very intense flavour. So if you appreciate rosemary then you can add more. When making the indentations to the dough always remember to indent the dough heavily with brute force. In fact I go all the way down to create holes all the way through. You will end up with very pronounced pebbling which I think is the hallmark of foccacia. This bread is wonderful hot or at room temperature. Good luck and enjoy!

Red Onion Focaccia Flatbread (from 1000 Italian Recipes written by Michele Scicolone.
1 envelope (21/2 teaspoons) active dry yeast or instant yeast
1/2 cup warm water(100 to 110 degrees farenheit)
1 1/2 cups milk, at room temperature
6 tablespoons olive oil
About 5 cups unbleached all purpose flour
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
1/2 cup coarsely chopped red onion

1. In a medium bowl, sprinkle the yeast over the warm water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Add the milk and 4 tablespoons of the oil and stir to combine.
2. In a large heavy duty mixer or a food processor, stir together the flour, rosemary, and salt. Add the yeast mixture and stir until a soft dough forms. Knead until smooth and elastic, about 3 to 5 minutes. The dough will be sticky.
3. Oil a large bowl. Scrape the dough into the bowl and cover it with plastic wrap. Let rise in a warm, draft-free place until doubled, about 1 1/2 hours.
4. Oil a 13*9*2-inch baking pan. Scrape the dough into the pan, spreading it out evenly. Cover with plastic wrap and let rise 1 hour or until doubled in bulk.
5. Place the oven rack in the center of the oven. Preheat to 450 degrees farenheit.
6. With your fingertips, press down firmly into the dough to make dimples about 1 inch part and 1/2 inch deep. Drizzle the surface with the remaining 2 tablespoons olive oil and scatter the onion slices on top. Sprinkle with coarse salt. Bake until crisp and golden brown, about 25 to 30 minutes.
7. Slide the foccacia onto a wire rack to cool. Cut into squares. Serve warm or at room temperature. Store at room temperature wrapped in foil up to 24 hours.

This was the dough after it had proved for 1 1/2 hours. I stretched it into the oiled pan then left it to prove for another 45 minutes.

 The finished focaccia.

Rosemary focaccia sprinkled with coarse sea salt.

Cooking With Children In Mind

I am a mother to a two year old boy and I have to constantly create dishes which will appeal to his picky toddler palate. I am always met with much effusiveness when he is presented with potatoes, he adores potatoes in very form. A loaded potato with butter and cheese being his top choice followed by french fried and mashed.

Don't get me wrong, my son appreciates most foods. He is though a very small eater so he will eat most things I cook but in a very small amount. Given his predilections, I always try to expand his palate for other foods. I was pleasantly surprised to see him try sushi and eat it with gusto (cooked rolls that is). I made Indian food a few months ago and saw him devour chicken korma and naan even though I cooked with some heat that day. So that being said I am always amused when he partakes of whatever repast I create.

Yesterday I prepared pasta elbows with broccoli, chicken and cheese. I tried to cook it as healthy as I can meaning not in the alfredo style with lashings of cream. So i made it using a technique I always resort to when I want something with the unctuousness of an alfredo sauce but with a fraction of the calories. I achieve this by adding a touch of half and half or evaporated milk at the end of cooking. This makes the dish taste creamy without adding cream. There are many things you can add to the end of cooking that enhances the final dish. Sugar, salt, pepper, lemon juice, red wine vinegar, fresh herbs and cream or butter are the usual suspects. These all add that finishing touch to the dish and would have become lost had they been added at the beginning. Which is why cooking is a tasting process from start to finish.

So I hope this recipe will be of some use to mothers out there who constantly rack their tired brains with feeding options for their children. Believe me, the adults will enjoy it as well.

Elbow Pasta With Broccoli And Chicken

Now before I proceed bear in mind that this is a rough guide to preparing this dish. I have listed ingredients based on my taste so feel free to add or lessen according to your taste.

Ingredients
400g elbow pasta
3 boneless skinless chicken breasts
3 tbsp extra virgin olive oil
Salt and pepper to taste
1 cup mozzarella cheese (not the fresh one as it has too much moisture)
1 cup parmesan cheese ( I always use the real thing ..pamigiano reggiano)
6 cloves of minced garlic
2 bunches of broccoli cut into florets
1/3 to 1/2 scant cup of evaporated milk or half and half
Pinch of nutmeg
Chopped fresh herbs such as thyme or parsley

1. Cut the chicken into tiny strips and season well with salt and pepper. Heat a large pot of water to a rolling boil. Once water has come to a boil add salt liberally. Also heat a medium skillet over medium high heat. Once the water is boiling add the pasta and time it for about 8 to 9 minutes.
2. Once the skillet is heated to required heat saute the chicken in the olive oil. Try not to keep stirring the chicken so that it can get some time to brown properly.Once chicken is browned add the garlic and broccoli florets. Cover the pan and turn the heat down to medium low and let the mixture cook until the broccoli is the desired tenderness.
3.Before draining the pasta reserve some of the pasta cooking liquid. I always keep about a cup's worth. Once the pasta has been drained add it to the skillet with chicken and broccoli. Stir well and reduce the heat to low. Add the cheeses and black pepper to taste and add the dairy a little at a time until you like the consistency. Grate a bit of nutmeg and add a pinch of sugar and more salt if it needs it. You can also at this point add a little of the pasta cooking liquid. Taste and adjust seasonings until you are happy and enjoy!

One pot pasta elbows with chicken and broccoli.

The Staff Of Life

It is said in the Arab world when a piece of bread falls on the ground it is quickly picked up and kissed and raised to heaven. Bread to many cultures is not only a staple but sacrosanct. I love bread, I can think of no better vehicle to sop up sauces and encase delicious fillings of meat, cheese etc.

We however live in a world where bread is vilified. Everything ranging from added "empty" calories, gluten allergies and high carbohydrate servings are the driving factors behind transforming something holy to a behemoth. I am sorry but I refuse to believe that a food which humanity has indulged in for centuries is evil. There were times in our progress as humans that all we survived on was bread. It has seen us through wars and continues to comfort and nurture us till today. Every culture has it's own form of bread - bread is not just food, it is history. Should we throw away history because of a passing fad? I think not.

That being said, I believe bread should be eaten how it was for centuries. In other words, not from a factory which has mass produced it and pumped it full of preservatives and additives. We need to get back to eating REAL food, and bread is on that list. We need to get back to kneading our own dough, watching it prove and enjoying the reward right out of the oven. I guarantee you, very few things are better than hot fresh bread right out of the oven. Served with it's eternal partner butter is nothing less than ambrosia. If you have never had the courage to try baking your own bread I implore you, have faith and all will be well. It's not as daunting as you may think and the process will actually be quite rewarding, therapeutic even!

So for my recipe I have chosen a dough I make very week. I purchased Paul Hollywood's book "How to Bake" and have made many breads since and have been nothing short of pleasantly pleased with the results. Now bear in mind this isn't the ciabatta from the corner artisan bakery. It is made in a relatively short time - 3 to 4 hours total so you won't end up with a crumb structure with the holes and extra chewiness that an artisan ciabatta bread produces but you will end up with an extremely moist, crusty bread which will never get hard on you. You will be eating this bread for breakfast for days and I promise you won't break your jaw in the process. This is my main stay recipe for ciabatta and I urge you to try it. Further more, I urge you to purchase the book you will have no regrets.

Now there are a few pointers before you embark on this ciabatta journey. The dough is made with cool water which means the proving time will be slower. This only aids flavour so be patient. The dough is extremely wet so don't even think of kneading it. I make my own using my kitchen aid but it can be done using a bowl and wooden spoon. I also never use all the water called for in the recipe. Hollywood states that you should start by adding 3/4 of the water than adding more as you go along but I almost always just use 3/4 of it alone. So add the water slowly. Don't be scared when you see the dough looking more like paste than dough - that's how it is meant to look and please don't over handle it. It needs minimal handling. So these are my pointers and hopefully you will be on your way to making your own fresh bread. Good luck!

Ciabatta (adapted from Paul Hollywood's book "How To Bake")

500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
40ml olive oil
400ml tepid water
Fine semolina for dusting (optional)

1. Lightly oil a 2-3 litre square plastic container. (It's important to use a square tub as it helps shape the dough.)
2. Put the flour, salt and yeast into the bowl of a mixer fitted with dough hook (I use the paddle attachment as I have found it mixes the dough better) Don't put the salt directly on top of the yeast. Add the olive oil and three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water. Then mix a further 5 - 8 minutes on a medium speed until the dough is smooth and stretchy.
3. Tip the dough into the prepared tub, cover with a tea towel and leave until at least doubled, even trebled in size 1-2 hours or longer. The longer proving time means more flavour.
4. Heat your oven to 220 celcius and line a baking tray with parchment paper.
5. Dust your work surface heavily with flour - add some semolina too, if you have some. Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape. Rather than knocking it back, handle it gently so you keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina. Shape the dough into one long shape or two medium loaves. Stretch each piece of dough lengthways  a little and place on prepared tray.
6. Leave the ciabatta dough to rest for a further 10 minutes, then bake for 25 minutes, or until the loaf or loaves sound hollow when tapped on the base and are golden. Cool on a wire rack.

The very wet dough. As you can see it would only be possible to mix in a stand mixer or with a wooden spoon.

The dough after it was shaped and proved for 3 hours. I then left it to prove for another twenty minutes given that my loaf was so large.

The final product...hot out of the oven.

The crumb structure was not the distinctive "holey" structure of ciabatta due to the short proving time. However the bread was very tasty and made it relative ease. The crumb structure was very tender and was gobbled with lashings of butter.