Category Archives: bread

Winter Warmers Recipe Series

For the weeks coming up to the New Year, I hope to share with you some great recipes from around the world to help warm you up during these colder seasons. They are just simple but highly comforting things we all love to eat to help get through those chilly days and evenings.

Please do let me know if you try out any of these and if you have any similar ones you make for yourself or for your friends and families 🙂

The first Winter Warmer recipe in this series is one which is a regular in our household and not just kept for the colder season- Borscht.  This recipe was actually one that my mother came across on an aeroplane magazine, and she came home and was excited to try it out in our kitchen. It’s a great way to use Beetroot and other common things you may have in your friedge. After our own trials of the original recipe for Borscht, then talking to our polish friends about their family recipe, we came up with this one that we all liked. I hope you try out our version of this Polish soup and that it gives you the comfort you seek 🙂

You can make this as a starter with some warm bread rolls or as a main meal if you just want something light but fulfilling.

Winter Warmer Recipe 1: Borscht (soup)

Borscht

This soup is traditionally served on Polish Christmas Eve, but is perfect on any cold day as a great comfort food with your favourite bread.

Serves 4

What you need:

1 Onion chopped
450g beetroot, peeled & sliced (or can use ready cooked beetroot)
2 celery sticks
1/2 red pepper, chopped
115g mushrooms, chopped
1 apple, chopped (I’ve tried all kinds of apple and find granny smith is the best)
23g Butter
2 tbsp Olive oil
1L vegetable stock
1 heaped tsp cumin seeds
1 bay leaf
Juice of 1 lemon
Salt & black pepper to taste

Garnish: a few sprigs dill, sour cream

The sprig of dill I feel is quite important in this soup and gives it a distinct flavour.

How to make it:

  1. Heat oil & butter in a saucepan and add all the chopped veg and apple. Add 45ml of stock and cook until soft
  2. Stir in cumin seeds and cook for a further 1 minute and then add the remaining stock, bay leaf, salt & pepper.
  3. Bring the soup to a boil and then cover and simmer for 30mins
  4. Using a handblender/food processor, take out about 3/4 of the veg with a slotted spoon and whizz until pureed.
  5. Return the pureed veg back to the pan, check for seasoning and then add the lemon juice.
  6. Serve with a garnish of dill sprigs and a swirl of sour cream.

This is perfect with a chunk of your favourite bread or some freshly boiled/steamed potatoes.

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Borscht & Challah

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Filed under Baking, bread, brunch, Dinner, Food, Lunch, mykitchenadventures, sujiskitchen, Uncategorized, vegan, vegetarian

Keep your finger on the Pulse!

Today, Sunday 16th October 2016, is World Food Day. Why does this matter? Well one of the biggest issues related to climate change is food security. One of the world’s poorest populations are farmers and other primary food producers, who are being hit hardest by higher temperatures and an increasing frequency in weather-related disasters. So to address this issue as well as the ever increasing world population, a more sustainable way of producing food is now an urgent issue. This is a worldwide problem, not just for poor countries.

The global message for World Food Day 2016 is “Climate is changing. Food and agriculture must too.”  2016 has been declared the International Year of Pulses (beans, peas, chickpeas & lentils) by the United Nations and so I was very fortunate recently to have been invited to the Cookhouse in Borough Market where other bloggers and I were treated to a fabulous demonstration about Pulses by Jenny Chandler.

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The venue was perfect for this event with a lovely view of the Market and a great demonstration platform where you could clearly view every step of the demo.

Jenny is such a lovely person and she exudes her passion for pulses and food in general when you meet her. She started off by explaining how pulses are such an obvious answer to some of our food problems in this country and abroad as well as her work with the UN to promote pulses as a sustainable food.

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The ‘Pulses’ organisation does huge amounts of work to encourage farmers in this country and around the world to grow more pulses and create a more sustainable environment for people. Do check out out their website for more information on Pulses, recipes and how the countries are collaborating to help climate change and food security.

Did you know peanuts are classed as a pulse?

Jenny’s love of world food, and especially food from the Mediterranean, is apparent when she talks about the different ingredients she uses in her recipes and it was nice to hear how her experiences around the Globe have influenced her work and her passion for pulses.  It is this global experience which is highlighted in her upcoming demonstration kitchen residency at Borough Market

Thursday 3rd November 12.30-2pm – The Americas

Thursday 10th November 12.30-2pm – Africa

Thursday 17th November 12.30-2pm – Asia

Thursday 24th November 12.30-2pm – Europe

I know which of these themed demo’s are attracting me – how about you? 🙂

It was nice to see how a simple meal of Quesadilla’s could be made using homemade re-fried beans and then adding this to a flour tortilla with spring onions, chopped coriander leaves, jalepeno peppers. The thing I am going to try out when I make these is adding Wendsleydale cheese as Jenny explained how it’s not always easy to get Mexican cheese and so Wendsleydale comes close to that kind of texture. Yum!

Jenny made some flavour packed Falafel, not using the usual chick peas, but delicious Fava Beans. Fava Beans are also known as Broad beans or Pigeon beans and I was surprised to learn that the UK is a big exporter of this humble pulse. I thought the use of Fave beans in Falafel made them taste less heavy and went so well with the parsley, garlic and cumin they were blended with.

I really liked the way Jenny served the Falafel in Gem lettuce leaves which means that there’s no heavy pitta bread so I felt that I was getting the most out of the Falafel’s nutrients and it can become such a light meal – a genius idea! The health benefits of grains and pulses are so important and Jenny has also highlighted these as well as amazing recipes in her book ‘Pulses‘.

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Filed under bread, cooking class, Dinner, Food, Lunch, recipe, Uncategorized, vegan, vegetarian

Artisan Bread baking at Ann’s Smart School of Cookery

I am very lucky indeed to have foodie friends and even luckier to be gifted a cooking class for my birthday this year! The lovely Dharani and I went on a baking class at Ann’s Smart school of Cookery and this class was held at their branch in St Katherine’s Docks in London. It was a dreary day in London so it was nice to walk into a cookery class which starts with the enticing smell of yeast! It’s a small venue but just enough to fit in the 20 people who signed up and a great long industrial kitchen tables for us to sit around.

The class started off with an introduction with our Tutor, Stuart, who was very charming and explained the plan for the day. It was interesting to learn a different type of making a standard dough which involves adding the flour to the liquid and not the other way around. It was a revelation for me and I am looking forward to trying it out for myself at home! We started off with the Brioche and the dough was given to a pair of participants who very ably used this ‘introverted technique’ of bread kneading and the ingredients put into this enriched dough had such an amazing aroma! YUM! Surprisingly the same basic dough was used to make all of the breads, with adjustments only made for any added ingredients e.g. herbs, spices and olives for the Foccacia.

Some of the different breads made by various participants on the class.

Some of the different breads made by various participants on the class.

Myself and Dharani had the awkward task of making 30 identical crostini’s. It was arduous work and mine were so untidy compared to the lovely ones Dharani made! However it was worth it in the end and they were so yummy with the different dips we had to sample them with.

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Crostini’s in progress!

Me being silly with the Hippo face oven glove :-) (I need to get me some!)

Me being silly with the Hippo face oven glove 🙂 (I need to get me some!)

Dharani's perfectly shaped Crostini's <3

Dharani’s perfectly shaped Crostini’s ❤

The other participants on the class that day had other types of bread to make; pizza, cob, foccacia and seeded rolls.  It was amazing to see such soft bakes turn out so well with very little time for proving. But I guess that’s what happens when you have a bread making class for only 2.5 hours!

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Foccacia

Check out the air bubbles in this soft and pillowy Foccacia!

Check out the air bubbles in this soft and pillowy Foccacia!

Tear n Share rolls. I want to try out those saffron rolls - beautiful colour!

Tear n Share rolls. I want to try out those saffron rolls – beautiful colour!

What the course details do not explain on the website is how much of the baking we will be doing ourselves and I think that it something that I would have liked to know beforehand. In my opinion this class is for beginners to baking or for those who would like to be inspired. If you bake often and are seeking specialty bakes, then perhaps this is not the class for you. However, the school has many different types of classes and you can book here. 

This pizza was DELISH!

This pizza was DELISH!

Thank you to Stuart and the school for our bread-tastic day! It has definitely inspired me to experiment with different types of bread to provide much needed comfort during this cold season.  Dharani, I couldn’t have experienced this class without you, so a huge thanks and for taking some of these photos:-)

I have yet to experiment with the techniques that I learnt on the class, so watch this space for new bread recipes! But click HERE for my classic white loaf recipe that I use very often and can be adapted with different ingredients.

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Filed under bread, brunch, cooking class, Dinner, Food, vegetarian