| layout | page |
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| title | Recipes |
| permalink | /recipes/ |
Baking
220°C — 20 minutes
- 250ml semi-skimmed milk
- 1 tsp lemon juice — set 10 mins, mix briefly
- 4 cups all-purpose flour (480g)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 2 tsp salt
- 1 cup very cold butter, cubed (227g)
- 1⅓ cups cold milk (320ml)
Last time: sea salt granules, 200g butter, 250ml buttermilk
Bread
- 4 cups white flour
- 2 cups semolina or wheat flour
- 2 tbsp + 1 tsp sugar
- 2 tsp salt
- 3 tbsp vegetable oil
- 1 tbsp active yeast
- ~2 cups water, divided
Meat
- 1 brown onion
- 2 cloves garlic
- 500g beef mince
- Handful fresh parsley
- 1 tbsp dried mixed herbs
- 1 tsp cumin
- 1 tsp sweet paprika
- 1 tsp ground coriander
Salsa · Condiment
- 4 peppers
- 3 tomatoes, peeled and gutted
- 3 garlic cloves
- Parsley
- Olive oil
- Salt, cumin, black pepper, turmeric, paprika — 2 small tsp each
Char peppers, wash quickly, dice, then fry in pan with remaining ingredients.
Pasta · Bechamel
- 50g butter
- 50g flour (½ cup)
- 650ml milk
- 125g ricotta (optional)
- ½ tsp grated nutmeg
- Olive oil
- 100g Kefalotiri or Pecorino, grated
Moroccan · Slow Cook
220°C — legs 50 min · other cuts 45 min · breast 35 min
- ½ tsp saffron threads, crushed
- 250ml chicken stock, warmed
- 3 tbsp olive oil
- 3 onions, chopped
- 1 tsp ground ginger
- 1 tsp ground cumin
- 3 garlic cloves, finely sliced
- 1 free-range chicken, jointed
- 1 tsp black peppercorns, crushed
- 6 small preserved lemons, quartered (or 2 large, chopped)
- 100g mixed olives (green traditional)
- Good handful coriander, chopped
- Good handful flat-leaf parsley, chopped