Mini Cookbook

Cherie Denham’s Apricot and Walnut Soda bread

“I serve it with lunch, with cheeses and cold meats. It is so good toasted and buttered the next day for breakfast.”

cherie denham mini recipe walnut apricot soda bread

Soda bread is so quick and easy to make - it doesn't contain yeast so doesn't need kneading or resting like some other breads. This one is beautiful served with cheese or sliced, toasted and spread with butter.

EQUIPMENT

  • large bowl, weighing scales, wooden spoon, spatula, baking sheet

INGREDIENTS

  • 225 g/8oz plain flour
  • 1 tsp salt
  • 2 tsp bicarbonate of soda
  • 110 g/4oz plain wholemeal flour
  • 110 g/4oz porridge oats
  • 85 g/3oz apricots, sliced
  • 85 g/3oz walnuts roughly chopped
  • 290 ml/1/2 pt buttermilk
  • 110 ml/4fl oz water
  • pinch saffron optional

INSTRUCTIONS 

  1. Add the pinch of saffron to the water and allow to infuse until the water turns a lovely bright golden colour.
  2. Preheat oven to 200c fan/400f/GM6/Aga - baking oven, then roasting oven.
  3. Sift the plain flour, salt and bicarbonate of soda into a large bowl. Add the wholemeal flour, oats, apricots and walnuts and stir.
  4. Make a well in the centre, add the buttermilk and stir to combine, add the saffron water gradually until you have a soft but not too sticky dough.
  5. Shape into a 20cm/8" circle on a baking sheet. Use a floured wooden spoon handle to press a deep cross into the dough. Press the point of a knife into each corner of the dough to let the fairies out - this is VERY important - as it could jinx your bread :) Dust the top with some flour.
  6. Bake on the top shelf of the oven for 35mins until risen, lightly browned and hollow sounding when tapped underneath. Aga - baking oven for 25mins, then the roasting oven for 5-10mins.
  7. Slice, butter and serve.

 

Violette Beghin’s, restaurant manager @importexportCAM Paris, Onion Tatin

onion tartin mini recipe

EQUIPMENT

  • you will need a pan that goes in the oven

INGREDIENTS

Dough: 

  • 120g of soften butter
  • 200g of rye flour 
  • 1 cs salt

  • 1 cs thyme leaves 
  • 1cs oregon leaves 
  • pepper 
  • 10cl cold water
  • 1 tsp salt
  • 2 tsp bicarbonate of soda
  • 110 g/4oz plain wholemeal flour
  • 110 g/4oz porridge oats
  • 85 g/3oz apricots, sliced
  • 85 g/3oz walnuts roughly chopped
  • 290 ml/1/2 pt buttermilk
  • 110 ml/4fl oz water
  • pinch saffron optional

Garnish:

  • 6 onions
  • 2 big shallots 
  • 20g of butter 
  • brown sugar

INSTRUCTIONS

  1. preheat oven to 180•C
  2. mix the butter, flour, herbs salt and pepper with the tips of your fingers in a bowl until it looks like sand, form a well in the center and add the water, knead together until the dough comes together in a ball (add a little less water then mentioned first, you can always add more if needed but you can’t take it back)
  3. spread the dough in a big circle, the size of the pan you’re using and keep it in the fridge while you cook the onions
  4. butter the pan and cover it with brown sugar. peel the onions/shallots and cut them in half, place the bigger side face down in the pan (use the shallots to fill the gaps), salt/pepper. 
  5. cook on the stove, medium heat for 15min
  6. (do not preheat the pan) 
  7. cook in the oven at 180•C for another 15min 
  8. take the onions out let it cool down for 10min 
  9. sprinkle at little bit of sugar and cover with your dough, make sure to cover all the onions and don’t let air go through of the side,
  10. cook in the oven at 180•C for 30min
  11. when you place the dough, make sure to be quick, the butter will start melting on the warm onions
  12. take it out, reserve for a good 20min before putting a plate on the Tatin, and then flip it!

 

Bruna Fontevecchia’s Pan Con Tomate

Bruna is the editor of an ethically minded food magazine based out of Argentina called Anchoa.The first issue will be released early 2021, foodies watch this space.

pan cote tomate recipe

EQUIPMENT

  • just a plate!

INGREDIENTS

  • 2 large beef tomatoes
  • Extra virgin olive oil
  • Sea salt
  • Sourdough or any bread of your choosing
  • Tinned anchovies (optional)

INSTRUCTIONS

  • Cut the tomato in half and grind with a cheese grater over a medium bowl. Discard the skins.
  • Add a generous amount of extra virgin olive oil and a pinch of salt.
  • Spread over a warm slice of bread and add 1 to 2 anchovy fillets over top.

Mmmm!!

 

Stylist and Food Vlogger Wotjek Van Portek’s Leftover Chicken Sandwich 

“When you serve this on a plate in bed to your loved one, trust me you have a winner.”

 leftover chicken sandwich food vlogger blogger

EQUIPMENT

  • just a plate!

INGREDIENTS

  • 2 chicken breasts, shredded (or 1 if you’re not as greedy as us)
  • 2/3 tsp of either powdered smoked or sweet paprika
  • 2tsp of butter 1/2 tbsp of turmeric salt, pepper to garnish: chives half an avocado parmigiano cheese

INSTRUCTIONS

WATCH HERE ;)

 

Chris Fynes, We the Food Snob’s, Salted Chocolate & Brown Butter Banana Loaf

“Learned this one in lockdown and love to bake it regularly”

 Banana bread with chocolate chips lockdown recipe

EQUIPMENT

  • loaf tin
  • grease proof paper
  • small saucepan
  • strong arms for mixing

INGREDIENTS

  • 4 overripe bananas
  • 175g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Large pinch sea salt
  • 100g dark chocolate, roughly chopped
  • 115g caster sugar
  • 125g salted butter
  • 2 eggs
  • 2 tbsp Spiced rum

INSTRUCTIONS

  • Preheat the oven to 170 degrees.
  • Mix the flour, baking powder, bicarbonate of soda and salt together and set aside.
  • Put the bananas in a large bowl and mash them up with the sugar.
  • Put the butter in a small saucepan and cook over a medium heat until it becomes a light brown colour.
  • Remove from heat immediately and add to the banana mash. Mix well and incorporate the eggs and the booze.
  • Incorporate the flour mixture, a third at a time, giving it a good mix as you go. Finally, add the chopped chocolate.
  • When everything is well combined, pop it into a greased loaf tin and bake for one hour. Insert a skewer or the tip of a knife to check it’s ready, it should come out clean. Leave to cool.

 

Della Vite’s Artichoke Sbagliatio

Not all mistakes are as tasty as this, or at least that’s what the bartender thought when he accidentally used wine instead of gin when making the Italian classic cocktail, a Negroni.Sparkling bubbles from Della Vite DOC Prosecco adds great life and freshness to a drink which is normally rich and bitter. This queen of the aperitif is set to turn a few heads and whet the appetite for some festive nibbles.

della vite prosecco negroni artichoke cocktail apperativ

EQUIPMENT

  • Glass - Tumbler/Rocks Glass

  • Ice - Cubed Ice
  • Garnish - Orange zest

INGREDIENTS

  • Della Vite DOC Prosecco - 50ml

  • Artichoke Cynar Liqueur - 25ml
  • Sweet Vermouth - 25ml

INSTRUCTIONS

  • Add large cubes of ice to a tumbler
  • Add 25ml’s (one shot) of Cynar Artichoke Liqueur, along with 25ml’s (one shot) of sweet vermouth.
  • Stir briefly and then top with chilled Della Vite DOC Prosecco (50ml).
  • Garnish with a fresh orange peel squeezed over the top of the drink, releasing all of the fragrant oils.

 

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