Falafel

When most people think of falafel, they think of chickpeas. Now, they aren’t technically wrong as the main constituent of modern falafel is chickpeas however they were traditionally made with fava beans. Falafel is still made with fava beans in many places – notably Egypt which is believed to be where falafel (ta’amiya) originated from. It is not uncommon to find a mixture of chickpeas and fava beans in falafel either but for most people, especially those in the western world, chickpeas are the favourite.

As with hummus there is much debate over the specific origin of falafel. It is generally accepted that the food which evolved into the falafel we know today was Egyptian, however many countries in the Middle East claim falafel as their own, even going as far as calling it their national dish at various points in history. In a surprising turn of events, there are also those who claim that India owns the rights, as it were, to the falafel’s creation – although I cannot find any evidence to support this so if you know of any I would love to hear about it! The movement of nomadic groups around the middle east would have meant that falafel was transported all over the area. This could very easily give rise to the arguments that exist today.

There are hundreds of different varieties of falafel, the main differences between them arising from the addition of different flavouring elements. Fresh herbs, dried spices, alliums, even the length of the time the dried beans are left soaking can all have an effect on the final product. Fava bean falafels often contain leeks whereas a chickpea-based mixture will usually include onions or spring onions (scallions). Both varieties have a hefty amount of garlic (as they should) and regularly contain fresh parsley and coriander which gives rise to a lurid green centre when you bite into the falafel. I have seen recipes for both falafel and hummus where you are instructed to leave the chickpeas in their soak for days until they sprout as this apparently gives a sweetness to the final product. Again, I have never tried this but let me know if you have and if it works. I doubt I would be successful if I tried this as the salt in the soak I leave the chickpeas in is probably high enough in concentration to kill any part of the chickpea which is still alive.

When making falafel, it is imperative that you start with dried chickpeas. This is because canned chickpeas come pre-cooked and, while this is just about acceptable when making hummus, for good falafel the chickpeas must be raw. When chickpeas are cooked, the starch inside them bursts and comes out into the liquid they are cooked and cooled in giving rise to aquafaba. Unfortunately, this starch is essential to making good falafel as without it they will fall apart during cooking. You can avoid this by adding some flour to bind the mixture together but it won’t have the fluffy inside and crispy outside that you want for the best falafel. This can only be achieved by making them from scratch (which is brilliant if you are cooking on a budget as a bag of dried chickpeas can make twelve generous portions of falafel and only costs about £1.20).

The final combination of herbs and spices is of course completely up to you. The ones given in the recipe below are my favourite but everyone has their own preferences. By adding salt to the original soak, the chickpeas are already a little bit seasoned so you may have to play around with the amount you add depending on whether you are a salt fiend like me or not. The bicarbonate of soda and flour are there to help soften the skin of the chickpeas so they can absorb more water but will not impact the flavour in any way as they are completely washed off.

I would serve these with fresh hummus and pitta bread – perhaps a laffa or taboon bread if you are feeling like a bigger portion. You can stuff the pitta with hummus and spicy sauces, pickled veg and fresh salad (tomato and cucumber are popular) before topping it with these glorious crunch balls. Enjoy the recipe and let me know how it goes for you.

 

Falafel

Soak time: 12-36 hours

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6

Cost per serving: around 50p

 

 

250g dried chickpeas

1 tbsp flour

1 tbsp salt

1 tsp bicarbonate of soda

1 medium onion

4 large cloves garlic

3 tbsp chopped parsley

½ tsp ground cumin

½ tsp ground coriander

Salt and pepper to taste

 

Place the chickpeas into a bowl and fill it with water.

Mix the flour, salt and bicarbonate of soda with four tablespoons of water to make a slurry.

Stir the slurry into the chickpeas and water.

Leave overnight or for up to 36 hours for the chickpeas to rehydrate.

 

Drain the chickpeas and rinse them to remove all of the flour mixture.

Roughly chop the onion and garlic and put into the bowl of a large food processor.

Add the parsley, chickpeas, cumin and a little salt and pepper.

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Blend to make a rough mixture. It will begin to clump with the liquid from the chickpeas – this is good! As the chickpeas are raw, you will not get a smooth paste.

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Shape into patties just under an inch thick  – a rounded tablespoon of mixture per patty should give you 35 falafel from this recipe.

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Add a centimetre of oil to the base of a large frying pan and heat. Use a little of the falafel mixture to tell when the oil is ready, it should bubble around any falafel added – please note that the oil will not bubble unless something is in it and is very hot. Do not let children near hot oil.

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Place the falafel in the pan and leave for two minutes until the base is golden. Flip and repeat with the other side. Continue to flip the falafel until they are a dark brown all around the outside.

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If you are cooking the falafel in batches, keep them warm in the oven (on its lowest setting) until all the falafel are cooked. Place them onto a piece of kitchen roll when you take them out of the pan to remove any excess oil.

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Serve with hummus, pitta, schug and fresh salads for a delicious, middle eastern feast.

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I hope you enjoyed the recipe. If you want to make your own hummus to go with these falafel, check out my recipe. It’s ultra-smooth and pairs beautifully with the crispiness of the falafel.

Have a good one and I will be back next week with a miniature cake recipe.

H

 

 

 

Tomato Soup

Tomato soup is a classic comfort food. At university, if I was ever ill, Heinz tomato soup with bread dipped in it was my go to dish as it was a fast, satisfying dinner. What I didn’t realise at the time was quite how simple it is to make this for yourself! Whilst I always had a tub of some sort of homemade soup in the freezer, it was never tomato because I thought that I would never be able to create something that could rival the classic red can. I was wrong.

The variety of tomato you use will dramatically affect the final result of the soup. For most tomatoes, it will come out a bright orange colour which is usually darkened by adding tomato puree. For a much naturally darker soup, you can use passata instead of fresh tomatoes; passata is basically a less thick version of the tomato puree that you can buy in a tube. The tomatoes in passata and puree are already cooked and strained so the colour you get from them is far closer to the colour of the final soup. Using passata will also result in a much more intense flavour. If you are trying to make an econo-soup, you can use tinned tomatoes which don’t require the peeling or coring, just make sure to drain them first so you don’t water down the soup. Tinned tomatoes usually offer a truer flavour than using passata; however for most people, myself included, this is not really an issue.

It is a well known fact that tomatoes are a fruit. What is less commonly known is that they are actually a berry along with cucumbers, bananas, kiwis and aubergines (and not strawberries or raspberries). They are, unfortunately, not quite as healthy as people think. Before you get worried, tomatoes are not bad for you (unless you have an allergy etc.) however, other than being an ok source of vitamin C, they do not offer very much other nutritional benefit. There have been many claims that they can help offset heart disease and the effect of UV radiation on the skin however all testing in these areas has been inconclusive.

Fresh tomato soup is obviously not the same as what you can buy at the supermarket but it is still wonderful. It is true that if I was ill, I would want the childhood favourite as a pick me up (after the classic chicken soup of course #jewishpenicillin) but for normal consumption, a more sophisticated soup is preferable. Let me know what you think.

 

 

Tomato Soup

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6

Cost per portion: from 50p (with tinned tomatoes)

 

Ingredients

10 ripe tomatoes (about 1kg after peeling and coring)

2 medium onions

1 large carrot

3 large sticks of celery

3 large cloves garlic

2 tbsp tomato paste

300ml vegetable stock

3 tbsp olive oil

Salt and pepper to taste

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Chop the onions, celery and carrots into smallish pieces.

Place in a large saucepan and lightly cook (with the lid on) for about 10 minutes – or until the onions have gone translucent and the other vegetables have begun to soften.

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While the onions and carrots are cooking, peel and core the tomatoes.

To peel them, make an x shaped incision in the base of each tomato, pour over boiling water and leave for 30 seconds. The skin should now easily peel off from where the incision was made.

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To core, cut into quarters and remove the stalky bit from the centre.

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Once the vegetables have begun to soften, add the tomatoes and stir through. Leave to simmer for about ten minutes. The tomato should go very mushy and release a lot of liquid.

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Add the stock and tomato paste and leave to simmer for another ten minutes.

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Blend the soup until it is homogenous and silky. I like to give it an extra minute once it already seems fully liquidized as this is what makes the texture so wonderful.

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Serve with bread for dipping and a swirl of cream.

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I hope you enjoyed the recipe, if you love standard tomato soup, why not try out the red pepper version too? It’s just as orange and has an extra exciting flavour in the peppers.

Have a good one. I will be back next week with a delicious, ballet related dessert.

H

 

Buckwheat Pancakes

Although they have similar names, buckwheat and (regular) wheat are not related – in fact it is closer to rhubarb and sorrel than it is to standard wheat. It has been called a superfood owing to its incredibly high concentration of protein, fibre and selected vitamins and minerals. (Make of that what you will, I’m not particularly taken by so called superfoods, but you cannot argue that buckwheat is healthy.) It is also perfect if you are celiac or gluten free as buckwheat contains no gluten!

Buckwheat is eaten all around the world owing to its ability to thrive in “low fertility” soils. It is perfectly happy to grow in acidic conditions if the soil is properly drained. The plants left after the seeds have been harvested can be dug back into the ground and used as green manure. Its high nutrition levels make it particularly popular when there is little else to eat as it can help reduce malnutrition.

Recently the use of buckwheat in foods has dramatically increased in an explosion of gluten free baking however in Japan and India, unlike in western countries, buckwheat has been eaten for centuries and holds deep cultural significance. Soba noodles, from Japan, are made from buckwheat flour and the lack of gluten meant that an entirely new production system to stretch out the noodles had to be invented. In India, some Hindus will eat buckwheat-based foods on days where they fast as they will only abstain from cereals and buckwheat does not fall under that category so need not be avoided.

The pancakes in this recipe use a mixture of buckwheat flour and wholemeal (or brown) flour. They look healthier than standard crepes… Wholemeal flour comes from regular wheat but unlike the standard white flour we use, it is not bleached (leading to its darker colour). Another difference between the whole wheat and standard white flour is the flavour. There is a distinctive taste with brown flour that you do not get with white.

These pancakes are most definitely savoury. They are delicious for dinner when filled with mushrooms or creamed leeks. You could even treat yourself and have them with smoked salmon and cream cheese! I hope you enjoy them because they are super simple and make a great last-minute dinner when there is nothing else in the house.

 

 

Buckwheat pancakes

2 oz. (50g) buckwheat flour

2 oz. (50g) wholemeal flour

Pinch of salt

1 egg

Half pint milk

Oil for frying

 

In a bowl, stir together the flours and salt.

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Make a well in the centre and add the egg and half the milk.

Whisk to a smooth, relatively thick paste.

Slowly whisk in the rest of milk to create the pancake batter (for thicker pancakes, only add half of the remaining milk)

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Heat a frying pan and add a little oil. If you aren’t using a non-stick pan, don’t go to the next step until the oil starts to shimmer otherwise the pancakes will stick.

Pour 60ml (a quarter cup) of batter into the centre of the pan and tilt the pan to spread it out.

Once the top stops being shiny, flip the pancake. It should be golden brown underneath.

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Add fillings of your choice to the pancake while the underneath is cooking and then fold it in half.

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You can keep these warm in the oven on a low setting while you cook the rest or serve them straight out of the pan.

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I hope you enjoyed the recipe. For other simple recipes, check out my parsnip and my sweet potato soups.

Have a good one and I will be back next week with a recipe for a deliciously light cake.

H

 

 

 

 

 

I hope you enjoyed the recipe

Beef Stroganoff

It has been a considerable amount of time since I last talked about a dish that has a defined and traceable heritage, so this is a little bit exciting. We often find that foods have changed tremendously between when they were created and today and this is true in the case of stroganoff. What makes this dish different is that the name has not changed at all. While there is a little bit of contention about whether the dish was named after the Stroganov family (the most accepted root) or as a derivative of the Russian verb “strogat” meaning to chip or shave off, what we do know is that the first written recipe for beef stroganoff appeared in 1871 in a Russian cookery book by Elena Molokhovet: A Gift To Young Housewives.

The original stroganoff did not have mushrooms. Nor did it have onions. It consisted of lightly floured beef cubes which were sautéed and served in a sauce made of mustard and bouillon with a dollop of sour cream on top. Even to this day, it is still common to find stroganoff not in a creamy sauce but in one that is deep red/brown, full of flavour and accompanied with sour cream added after plating up. Some versions also include tomatoes and other vegetables but I like to stick with what I know, mushroom and onion. By removing the beef and substituting the stock for mushroom stock, you can make a delicious mushroom stroganoff which works wonderfully as a pasta sauce.

One thing to note is that beef stroganoff is only as good as the beef that you use to make it. Now I’m not advocating that you go out any buy a tenderloin or fillet steak, that would be ridiculous and frankly, if you want to spend that much money on a slab of meat, you should enjoy the steak by itself. For a standard, fast cooked beef stroganoff like the one in the recipe below, rump steak is the best cut. You can use tougher cuts like chuck or stewing steak if you wish to slow cook the stroganoff but these will not work in a standard recipe. As a result, this isn’t the cheapest dish I have ever given a recipe for but if you fancy treating yourself, why not do it in style? I like to serve stroganoff with long, thick egg pasta noodles as the high surface area can carry a lot of sauce. It isn’t uncommon to see it served with shorter pasta or even rice to soak up the sauce but pasta is the more traditional (and, for me, preferable) option.

 

Beef Stroganoff

Time: 30 minutes

Serves 4

Cost per portion: about £4

 

500g beef steak (rump or round steak is traditional)

2 medium onions – thinly sliced into half moons

500g mushrooms – thickly sliced

2 cloves garlic – minced

2 tbsp vegetable oil

30g flour

60ml white wine/dry vermouth (optional)

500ml beef stock

150ml sour cream

1 tbsp mustard (optional)

Chives to garnish

 

Slice the beef into 1cm strips.

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Heat the oil in a large pan until it is starting to shimmer.

Add the beef in a single layer and sear for 30 seconds.

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Turn and sear for another 30 seconds. Don’t worry about any caramelisation stuck on the base of the pan as this will just add to the flavour later.

Remove the beef from the pan and set aside for later. It will not be cooked all the way through at this point.

Add the onions and fry for a minute.

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Add the mushrooms, stir and then pour over the wine. This will deglaze the pan and prevent the mushrooms from sticking until they begin to release their juices.

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Continue to fry the mushrooms for another five minutes stirring regularly.

Sprinkle over the flour and stir through.

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Add half the stock and stir again until all of the flour has mixed in. Then add the rest of the stock.

Bring to a simmer.

Simmer for three minutes until the sauce has begun to thicken.

Mix in the sour cream (and the mustard). Do not allow the sauce to boil once the sour cream has been added or it will split.

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Add the beef back in, including any juice that has come out, and allow to sit in the simmering gravy for two minutes before serving.

Season with salt and pepper to taste.

 

This can be served with any sort of carb but I would recommend long, thick linguini style pasta. It’s even better when the pasta is fresh!

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The stroganoff can also be frozen for up to three months.

 

I hope you enjoyed the recipe. If you are looking for a classic, classy steak dish but this doesn’t do it for you, why not check out my recipe for beef wellington? It’s divine. If, on the other hand, you are looking for something a little bit sweeter, why not treat yourself to some delicious German pfeffernusse?

Have a good one and I will be back next week with a classic pudding.

H

Beef Dumplings

I was introduced to dumplings a few years ago by one of my best friends and housemate, Yan. I would recommend checking out her blog as she is a phenomenal cook. One time after visiting home for the weekend, she returned with a huge bag of homemade, frozen dumplings. Being the naïve person I am I assumed they were just like a Chinese version of ravioli – most cultures have some sort of meat wrapped in dough in their cuisines. My gosh was I wrong. Her mum’s dumplings were an experience that I have never forgotten.

It didn’t take long for Yan to suggest that we had a dumpling dinner day when we came together as a house and she taught us how to fold dumplings. I feel like I did very well out of this as the standard filling (and the one which Yan made) is pork based. As a result, I ended up making my own filling which was turkey based and there was a lot. Since then, I have experimented with different meat fillings and one tofu one – I primarily use beef and turkey. Coming up with an actual recipe for this post presented something of a problem as I usually eyeball the ingredients depending on how much ginger, garlic or chilli I am feeling like at the time.

The history of Chinese dumplings doesn’t specify the year when they first appeared but they seem to crop up sometime around 2000 years ago. They are traditionally boiled or steamed, however pan-fried ones have become very popular recently. These fried potstickers are crispy on the base and tender at the top. My favourite story of their origin is about a chef who was boiling his dumplings and took his eye off the pot. It boiled dry. Instead of starting again, he served up the dumplings and pretended that they were meant to be crispy on the base. The charade was so good that the eaters believed him and they enjoyed the contrasting textures so much that they requested the meal again. Since then potstickers have spread and nowadays are enjoyed all over the world.

Dumplings are great fun to make and are fantastic to do with friends – it not only speeds up the crimping process but gives you a chance to relax and have a nice chat or a catch up. I do not make them very often as I normally fold all the dumplings alone and I rarely have time for that, however when I can I love to make a batch and freeze them for a later date. I hope you enjoy them as much as I did when I first tried these dumplings.

 

 

Dumplings

Makes around 40 dumplings

Serves 3

Cost per portion: about £2.00

Time: 1.5 hours (wrapping 40 dumplings alone takes time but can be fun with a friend or even if you just put a film on in the background)

 

2-inch piece of ginger

3 garlic cloves

1 medium heat chilli (optional)

500g minced beef

One bunch spring onions/salad onions

1 tbsp dark soy sauce

1 tbsp sesame oil

Salt and pepper to taste

One pack dumpling skins

 

Optional

2 tbsp curry powder

1 tbsp chilli oil

 

Peel the ginger and garlic. Finely chop both and place them into a large bowl.

Finely chop the spring onions, including the green part, and add them to the ginger and garlic.

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If you want to add some spice, chop the chilli and add it to the bowl.

For curry dumplings or extra spicy dumplings, add the curry powder/chilli oil at this point.

Add the beef, soy, sesame oil, salt and pepper before mixing everything until it is fully combined. I tend to do this using my hands as I can feel when everything is mixed together.

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To make the dumplings, place a circle of pastry on a board.

Add a heaped teaspoon of filling to the centre.

Wet the edge of the wrapper and pinch to seal – this will make a very basic, uncrimped dumpling.

 

To crimp – I would recommend finding video tutorials as words and pictures will probably not do this justice but here goes (there are pictures of the steps below:

If you are right handed:

Make the filling paste into an oval

Pinch the wrapper at the edge of the oval using your left hand

Use your right thumb inside the dumpling to stabilise it and use your right and left index fingers to pinch together a second fold next to the first.

Fold this down and pinch it onto the uncrimped edge of the skin.

Repeat the crimping steps along the edge of the wrapper until you get all the way along.

As you crimp, the dumpling will start to curve around giving a crescent or half moon shape at the end.

Once you have finished crimping, go back over the edge and pinch together again to fully seal.

If you are left handed, just reverse the instructions above.

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After you have mastered the basic crimping technique, you can start to play around with it and make different shapes for different flavours.

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To cook, you can either steam, boil or pan fry the dumplings for around five minutes. I would not recommend trying to make these into potstickers as ultra-thin, shop bought skins do not stand up well to the different cooking techniques required to make good potstickers.

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These are best served with a dipping sauce made from soy, sesame oil and rice vinegar. I also like to add sriracha for some extra heat. I would give a recipe for the dipping sauce but it is very personal so I would recommend experimenting until you reach a satisfactory taste. Another thing I would recommend is making lots of dumplings. You can eat far more than you think!

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Steamed crystal dumplings with tofu

If you love dumplings, why not try my turkey filling? Any leftovers can be made into burgers for a separate meal. If you love Asian flavours but would prefer something a little less labour intensive, why not try my sticky salmon or my ginger tofu?

Have a good one and I will be back next week with a layered biscuit recipe.

H

 

 

Puff Pastry

Puff pastry has achieved a reputation as one of the hardest baked goods to master. I would argue that this is unfair: what puff pastry needs is not skill but patience (and a fridge…. and time). If you follow the instructions and let the pastry cool properly between each fold you can achieve a perfect result every time.

One of the most interesting things about puff pastry is the question of why it puffs up. Why does this pastry puff but others, such as shortcrust pastry, do not? The answer is the same as it is for choux pastry, the only other pastry designed to expand dramatically in the oven: steam. The water added at the beginning evaporates in the heat of the oven. This creates tiny pockets of steam inside the pastry. The butter introduced to the pastry during the folding process creates a miniscule barrier between each layer of dough and this allows the steam produced to lift the layers above it ever so slightly. The effect of the rise is small but when you have over 100 layers, it adds up to a rise that can triple or even quadruple the height of the pastry.

Puff pastry should be cut with the sharpest knife possible or, if you are using biscuit cutters, you must push them down directly. The reason for this is that, if you don’t cut the edge of the shape evenly, the steam can escape from some areas before it raises the pastry whilst other places will puff up as usual leading to an uneven rise. This is also why the edges of the pastry, where the butter is sealed in before the rolling and folding begins, should be incorporated into the dough as soon as possible. They have no butter layer so if they are baked in the oven, these edges will not rise.

While making puff pastry, it is imperative that you allow adequate time for the pastry to rest in the fridge between folds. This gives the butter time to cool down. When you roll out the pastry both the ambient heat of the room and the increase in pressure from the rolling pin heat the butter and, as it warms up, it starts to be absorbed by the flour. If the butter isn’t cooled regularly, it will melt into the pastry and you will lose all the layers you have spent hours trying to create. Not only that but pastry cannot cope with a 1:1 ratio of butter to flour and the butter will melt in the oven, the pastry will collapse/slide off/ liquify resulting in both a mess and a lot of wasted time.

The most basic things you can make with puff pastry are, in my opinion, cheese straws and palmiers. For cheese straws, you grate a large quantity of cheese over the rolled-out pastry, fold it in half (once), roll it out again, and cut into straws which can then be baked. For palmiers, replace the cheese with granulated sugar and, after you have rolled out the pastry with the sugar layer, roll it up from opposite ends into two spirals which come together to make a heart. Slicing with a sharp knife results in lots of identical, sugary hearts which are delicious to eat and beautiful to behold as you can see the layers of the pastry properly.

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I hope you will discover how easy puff pastry really is to make and once you have made it for the first time, you can go and buy it from the shops because no one has time to make this stuff regularly. It is very much a special occasion type of food.

Puff Pastry

Work time: 30 mins

Rest time: around 5 hours

Ingredients:
250g plain flour

225g unsalted butter (fridge cold)

150ml water

Pinch of salt

Sift the flour into a bowl.

Sprinkle in the salt, stir through and make a well in the centre of the flour.

Pour the water into the well and mix with a spoon until the basic dough begins to come together.

Tip out onto a table and knead for about five minutes until a smooth dough has formed.

Wrap the dough in clingfilm and leave to rest for 20-30 minutes so the gluten can relax.

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While the dough is resting, place the butter between two sheets of baking parchment and bash/roll it out to a rectangle 20x15cm (8”x6”). Wrap it up and place it back into the fridge to firm up while you deal with the dough.

Once the dough has relaxed, roll it out into a rectangle about 25x35cm (10”x14”).

Remove the slab of butter from the fridge, unwrap it. You now have two choices: you can place the butter at the edge of the dough (as in the picture below) or you can shift it up to the centre of the dough. The former will give you three seams where the dough is sealed around the butter whereas the latter will only give two (as the third seam will be in the middle and hidden by the butter). Seal the edges of the dough well to prevent the butter escaping.

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This uses the side seal method, not the central seal
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The three sealed edges must be folded in as soon as possible

Roll out the dough lengthwise until it has doubled in size (around half a metre long) and then fold the dough into three layers. This will incorporate one of the original seams into the pastry. This is important to do early as sections with less butter will rise less than the rest of the pastry folding the seams in early will help give an even rise. If you see butter start to burst out of the edges, let the pastry cool more in the fridge and try to fold the burst section into the centre of the pastry to prevent it leaking more later on.

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Rewrap the dough and leave it to rest for another 20-30 minutes in the fridge. Try not to let the dough rest in the freezer unless completely necessary as the shock cold can cause the butter to seize and shatter which will ruin the pastry.

Once the dough has rested, roll it out again in the opposite direction to the last fold (so the edges with the three layers from before will be folded back into the pastry. Fold the pastry into three again, rewrap and chill for another half hour.

Repeat the previous step another two to four times for proper puff. The full six sets of folds will give your pastry 729 layers which should result in super flaky pastry with a beautiful, even rise.

Keep the pastry wrapped up in the fridge until you are ready to use it. Make sure the oven is hot when the pastry goes in otherwise the butter will melt and leak out leading your baked goods to fry on the bottom and be soggy on top.

You can use this pastry to make tart cases, mille feuille, vol-au-vents and a myriad of other delicious and crispy foods. For basic mushroom vol-au-vents, roll out the pastry and cut small circles out of it. Use a smaller cutter to cut an even smaller circle in the centre of each vol-au-vent BUT ONLY CUT HALFWAY DOWN. Bake these at gas mark 6 until golden and crispy. Remove from the oven and let cool. The half cut in the centre will allow you to partially hollow out the vol-au-vents without removing the base. Spoon in a generous helping of mushroom duxelle (the recipe for this can be found with my beef wellington recipe)

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Cheese and pesto twists – spread the filling on the pastry, fold once, re-roll and cut
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Mushroom vol-au-vents and brie and cranberry tartlets. You can clearly see the layers inside the vol-au-vents from all of the folding

I hope you enjoyed the recipe. If you are interested in recipes using puff pastry, check out my takes on beef wellington and salmon en-croute.

Have a good one and I will be back next week with a recipe for some delicious Chinese potstickers.

H

Hummus

I have mentioned several times on this blog about how pasta is my ultimate comfort food however I had clearly overlooked one thing – hummus. Don’t get me wrong, I adore pasta and when I am feeling down it is just what I want but there is something about hummus which makes it a perfect accompaniment to almost every meal. I am not kidding with that last sentence – last time I was in Israel I ate chicken dipped in hummus and one of my housemates at university would put sweet chilli hummus on pasta whenever she was feeling down.

Another thing about hummus is that it is packed full of protein. It is great for vegans or people who cannot digest meat properly. Not only that but the protein content of the chickpea cooking water is so high that you can actually whip it up like egg white and use it in meringues. Each medium egg white should be replaced with two tablespoons of aquafaba, as the liquid is called, when baking. Whilst you can extract aquafaba from all dried beans and legumes, chickpeas seem to produce the most effective one to use as an egg replacement.

The name ‘hummus’ means ‘chickpea’ in Arabic. The full name ‘ḥummuṣ bi ṭaḥīna’ means ‘chickpeas with tahini’. The tahini is a very important part of hummus. It is created from blended sesame seeds and the ultra high fat content enables the hummus to be deliciously smooth and creamy. A lot of supermarkets save on costs when producing hummus by using less, or lower quality, tahini and you can taste this in the final product. Ethiopian tahini is generally viewed as the best among hummus connoisseurs with people all around the Middle East using it to make their hummus. Of course, it is not the most readily available in shops but if you have time to order it online, and the patience to wait for it (or you just want to make the best hummus of your life) then I would definitely recommend ordering some and seeing what you think of the result.

Although it takes a little bit of planning, hummus is a super simple food to make. It also makes a great starter (either for one or at a diner party) as it is served cold so can be prepared in advance. I hope you like it.

 

 

Hummus

Work time: 15 minutes

Waiting time: 12-36 hours

Cook time: 1.5 – 2 hours

 

 

250g dried chickpeas

1 tbsp flour

1 tbsp salt

1 tsp bicarbonate of soda

Water

200ml tahini (t’hina)

4 garlic cloves

Juice of 3 lemons

1/8 tsp dried cumin

2 tbsp olive oil

 

In a large bowl, mix the flour, salt and bicarbonate of soda with a little water to form a paste.

Add another litre of water whisking to ensure all the lumps are removed.

Place the chickpeas in this and add more water to cover if necessary.

Leave overnight (or up to 36 hours) for the chickpeas to rehydrate. They will increase in volume a lot.

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Drain the chickpeas and rinse well to remove all the flour mix.

Place them into a pan with 1.6 litres of water.

Bring the water to a boil and then simmer for one and a half to two hours until the chickpeas are soft and can be gently squished between your thumb and index finger.

Leave the chickpeas to cool for an hour in this water.

Drain the chickpeas (reserving some of the liquid for later use in this recipe. The rest can be discarded or used as an egg replacement in meringues and mousses – this is aquafaba).

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Leave the skins on. They will blend well so there is no point in going through the hassle of removing them.

Mince the garlic and let it rest in two tablespoons of the lemon juice for a few minutes. This helps to remove the aggressive rawness of the garlic before it is eaten.

In the bowl of a blender, place the chickpeas, tahini, garlic and lemon juice mix, cumin and olive oil. Blend to a thick paste.

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Taste the hummus and soften the consistency with the aquafaba. Season with salt and the reserved lemon juice.

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You can also add fresh herbs to the hummus for extra flavour. Here I have added coriander but parsley, chives and tarragon also work well.

Scrape the hummus into a bowl, drizzle with olive oil and sprinkle with ground paprika.

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You do not have to keep the hummus in the fridge but make sure it is covered! Ideally you want to serve this within 36 hours of making it but it is still perfectly edible after this time.

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I hope you enjoyed the recipe. If you are still in the Christmas spirit (we are still in the 12 days of Christmas after all) why not try making yourself a delicious Christmas cake or if you are more of a fan of savoury things, treat yourself to an amazing tricolour loaf of woven vegetable bread.

Have a good one and I’ll be back next week with a recipe for the infamous puff pastry.

H