tag:blogger.com,1999:blog-16723153561174694712024-02-28T15:44:30.444-08:00Margot's KitchenOne cannot think well, love well, sleep well, if one has not dined well. (Virginia Woolf)Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-1672315356117469471.post-79270197897229033902020-07-16T05:41:00.003-07:002020-07-16T05:41:40.605-07:00Fried Green Tomatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>Last week I got a large box of gorgeous mixed
tomatoes and a small box of green ones. I’d been wanting to make fried green
tomatoes for a while. I first heard of this dish watching a famous movie from the
1990’s called “Fried Green Tomatoes”. Although the story is not about food, the
image that stayed with me was of those juicy and crunchy tomatoes on the big
screen. I remember salivating as I watched it. </span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>Fried green tomatoes are considered a traditional Southern
dish of the United States of America. But according to food historians the dish brought to America by
Jewish immigrants to the Northeast and Midwest. They used to be served at
their breakfast.</span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>The green tomatoes I had in real life were small
but still a good size for a snack before dinner. I prepared them by separating the
ingredients to coat the tomatoes onto three plates – one plate for each step. Sorry
I haven’t written down the recipe, but this is how I did it:</span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>- On the first plate, I put white spelt flour and
seasoned it with smoked paprika and salt.</span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>- On the second plate, I whisked kefir (buttermilk
is a more common choice but I used what I had available) with 1 egg white and
tabasco sauce.</span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>- On the third one I mixed finely ground polenta or
cornmeal with some white spelt flour.</span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>Then, I sliced the tomatoes and coated them in
order (plate 1, 2, 3). I placed a cookie-cooling rack on top of another tray
and put the coated tomatoes there to rest before shallow frying them, until
gold, in extra-virgin olive oil. </span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>To serve, I made a quick yoghurt sauce with lemon
juice, Dijon mustard, tabasco sauce, salt and fresh chopped parsley. </span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span>I promise you, they didn’t last 5 minutes. Those tangy, crunchy, juicy and refreshing tomatoes are worth the small
production. </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Enjoy it!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-50145461617778218412020-07-09T05:23:00.000-07:002020-07-09T05:23:22.816-07:00Gardening: a new found love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6meykskWwaggj8h3QersXC4LcMupIJpFrfrfFzsAZPqvA5ZMm2wqinrnNFz5cw88ZDCWZ4FGwl7GNKAXHsbkeKS6CHS6SPzVDaUzYW4vRAytzm6N9LQMTLuMNdcf1bZfx7eNSEszsKN5/s1600/_DNP6429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6meykskWwaggj8h3QersXC4LcMupIJpFrfrfFzsAZPqvA5ZMm2wqinrnNFz5cw88ZDCWZ4FGwl7GNKAXHsbkeKS6CHS6SPzVDaUzYW4vRAytzm6N9LQMTLuMNdcf1bZfx7eNSEszsKN5/s640/_DNP6429.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The covid-19 lockdown seems to have awakened a desire in many people for learning new skills. The cooking fever has to be the one at the top. Those who never contemplated making even a humble loaf of bread from scratch before quarantine are now baking beautiful loaves of sourdough, cookies & cakes & learning to cook with Michelin star chefs on live online lessons. <br /><br />Being in the kitchen is part of my routine anyway – lockdown or not – although I also embarked on learning new techniques, and have been testing an array of new recipes. But my real awakening was to get my hands literally dirty in the garden. I always admired people who have green fingers, but, despite having a nice garden, I was never really into gardening before. I’ve now started a new relationship with a fork and a spade. And I am becoming very enthusiastic about digging, weeding and turning the ground to make it a healthier space for new plants, herbs and flowers. <br /><br />While I make the garden look prettier, the garden helps to make my body stronger. After my first day planting flowers and herbal beds, muscles that I had forgotten existed made their presence known. <br /><br />I found this whole new love for gardening. There is something about playing with earth that makes us feel grounded (excuse the pun).<br /><br />Besides the pleasure, by helping to look after a garden we are also helping the environment – by reducing air pollution and providing a habitat for animals and insects, amongst other benefits. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI39qe7bDBTpW_lq-qLpjyklhKTOW0F_GjCwyZPb9cTrk7f5z4bJ5CMxAKFacXsRjJzRnfbBmzkLQfFuFA9jywMDIYVWQrd_klp5HTFN1mKj5Tznt5HOFhNZKKhXSlKuSJbtvg_G8_ahEb/s1600/_DNP6424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI39qe7bDBTpW_lq-qLpjyklhKTOW0F_GjCwyZPb9cTrk7f5z4bJ5CMxAKFacXsRjJzRnfbBmzkLQfFuFA9jywMDIYVWQrd_klp5HTFN1mKj5Tznt5HOFhNZKKhXSlKuSJbtvg_G8_ahEb/s640/_DNP6424.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">The herbal corner: sage, basil, oregano and thyme. </span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> Here are some points on why gardening is also good for our wellbeing: <br /><br />1. Being outdoors we are more exposed to the sun which increases vitamin D levels. This helps the body absorb calcium, keeping our bones stronger, and strengthens our immune system. <br /><br />2. Working in the garden provides some cardiovascular benefit. According to the Harvard Medical School, spending 30 minutes outdoors doing your gardening is the equivalent to playing volleyball or practising Hatha yoga.<br /><br />3. It helps to relieve stress, as we tend to focus and put our mind to work.<br /><br />4. Studies have shown that getting your hands dirty in the garden can actually boost mood and reduce anxiety. This is due to a type of harmless bacteria that lives in the soil, called Mycobacterium vaccae. <br /><br />5. Flowers clean the air, they are soothing to look and their scent can be a mood booster. <br /><br />If you’re not already a keen gardener, or if you don’t have a garden, try and have a go with some small pots of plants on your windowsill. Who knows, it could be a new found love. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Nm9VXytU8fGdeJ6GmDBUmrfBa6I3wMvdKz1GcO_aquqoGtKYEY3H-2kMAoGoCHD2_Iu39tRs5asLL7YqSv3vN6PDEt_QiceCENsruuIgYVq1Qe0CVNUK1_qZFSfAwmXviu2OsAT5NYYZ/s1600/plants.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Nm9VXytU8fGdeJ6GmDBUmrfBa6I3wMvdKz1GcO_aquqoGtKYEY3H-2kMAoGoCHD2_Iu39tRs5asLL7YqSv3vN6PDEt_QiceCENsruuIgYVq1Qe0CVNUK1_qZFSfAwmXviu2OsAT5NYYZ/s640/plants.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Flowers clean the air, they are soothing to look and their scent can be a mood booster.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Lavender.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhF8-dvP8ydzfkHKRaIyCf85cu3dDBE9SDWMDvRNA58uphuOaspPxUt6FRMrxZYZf5ns8hPQLjn2eCpy20ZFwPDo5L3bKbJz7LLNBYZpWjOjHCi7xnWuSgdMfQQ5N5DuLmZjGGzDfMX6j/s1600/_DNP6472-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhF8-dvP8ydzfkHKRaIyCf85cu3dDBE9SDWMDvRNA58uphuOaspPxUt6FRMrxZYZf5ns8hPQLjn2eCpy20ZFwPDo5L3bKbJz7LLNBYZpWjOjHCi7xnWuSgdMfQQ5N5DuLmZjGGzDfMX6j/s640/_DNP6472-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">If
you’re not already a keen gardener, or if you don’t have a garden, try
and have a go with some small pots of plants on your windowsill.</span></span></td></tr>
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<br />Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com1tag:blogger.com,1999:blog-1672315356117469471.post-52930447213239604382020-07-08T11:19:00.000-07:002020-07-08T11:55:04.442-07:00A leftover heart of palm and spinach quiche<div class="separator" style="clear: both; text-align: center;">
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A leftover heart of palm and spinach quiche. Tinned or jars of hearts of palm are not as delicious as the fresh ones but they are still good source of nutrient and diversity to add to your cooking. The brined jars of hearts of palm are the most commercially available type worldwide. <br />
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As a Brazilian it is a handy way for me to ignite my emotional connection with foods I grew up with. Hearts of palm (palmito in Portuguese) have a unique mild flavour and a tender texture. They have a slightly taste resemblance to asparagus and artichoke. <br />
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Hearts of palm are harvested, as the name says, from the heart (inner core) of the palm tree. Unfortunately, some species of hearts of palm (Juçara) have been endangered due to the excessive harvesting of the palm trees. Countries like Brazil, Costa Rica and Ecuador where most of their production are have switched to another palm tree species (pupunha and açai) to save Juçara from extinction. <br />
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Yesterday, I was cleaning the fridge up and had some ingredients on the cusp of going off. So, I decided to put them together and made what I called leftover quiche. Hearts of palm can be eaten by itself - as an appetizer with a drizzle of extra-virgin olive oil - scattered in salads and pizzas, mixed in a risotto, grilled and many other ways.<br />
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Unfortunately, I didn’t measure the filling ingredients – As for the pastry I had some homemade in the freezer. I will come back with a recipe in future. <br />
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Hearts of palm are natural sources of minerals like calcium, Iron and potassium. They contain fibre that are important for your gut health and are also rich in vitamins A, B6 and C. When using the tinned option, I recommend rinse them to get rid of the additional sodium that is used to preserve them. <br />
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The quiche was not only good for my body but it was also satisfying to my emotional health too. Plus, there was no waste on sight as I used every single ingredient needed to be used in the fridge. That is what I call a healthy meal.<br />
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You can either use a store-bought pastry (great to have for those last-minute meals) or if you want to make your own, I suggest you to google for the Chez Panisse short crust recipe. <br />
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But here is how I made the filling:<br />
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1 shortcrust pastry<br />
2 tbsp, extra-virgin olive oil<br />
2 small onions, diced<br />
2 garlic cloves, sliced<br />
2 spring onions, chopped<br />
2 handfuls of baby spinach<br />
1 can of heart of palm, drained and sliced<br />
200g ricotta<br />
100g full fat yoghurt<br />
1 teaspoon Dijon mustard<br />
3 eggs<br />
A small handful parsley, chopped<br />
Salt and pepper<br />
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Method<br />
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Preheated oven to 200C<br />
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I first prepared the base for the quiche pressing the pastry into the edges of the quiche tin - I don’t do it very uniform., I quite like leaving the edges uneven.<br />
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I placed a piece of parchment paper over the pastry, then filled it with ceramics baking beans or lots of dried beans or rice.<br />
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If you are using a ready-made pastry just follow the method as per package instruction.<br />
I baked the base for approximately 15 minutes. I removed the the tin out the oven, turned the temperature down to 180, removed the hot ceramic beans out.<br />
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I returned the tin back to oven for 5-10 more minutes or until the base is light golden. Remove pastry from oven and let it rest. <br />
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In a small pot I heated the extra-virgin olive oil and added the onions and garlic cloves. Fried them in olive oil until gold colour.<br />
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Added the chopped spring onions and cooked for 2 more minutes. <br />
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Turned the heat off. Added the spinach, mixed well and seasoned with salt and black pepper. The spinach will wilt but it won’t become soggy.<br />
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I drained the heart of palm, rinsed, dried, sliced and reserved them. <br />
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In a separate bowl, I mixed the ricotta, yoghurt, eggs, Dijon mustard, fresh parsley salt and pepper. Then, I added the spinach, onions and garlic and mixed gently. Finally, I added all but about 12 slices of heart of palm and once again, mixed all very gently. <br />
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The filling was ready to be poured inside the pastry base. I then returned the quiche tin to the oven and let it bake for about 40 minutes. To check if it is done, stick a sharp knife blade into the centre of the filling and if it comes out clean your quiche is ready.<br />
<br />
I like to leave it to rest for 20 minutes. Then I serve the quiche with some seasoned salad.<br />
Enjoy!Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-35984167087854783662020-02-07T04:15:00.002-08:002020-02-07T04:15:21.343-08:00Roasted Beetroot with Labneh and quick-pickled shallots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIP2W0Br-e9Fxu7eaN8Zs8ZIw1AChMk9vD6eGMgtPgaU-Lp5n1kfhYngIjL-dz-ZHNzM7Lc46AcNpbOR_CKUNNatXCILswPXDVNSoV_sxi1ju9-ywlqrbepvseBa2HHyAM7NwFbVyV3ijq/s1600/IMG_7427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIP2W0Br-e9Fxu7eaN8Zs8ZIw1AChMk9vD6eGMgtPgaU-Lp5n1kfhYngIjL-dz-ZHNzM7Lc46AcNpbOR_CKUNNatXCILswPXDVNSoV_sxi1ju9-ywlqrbepvseBa2HHyAM7NwFbVyV3ijq/s640/IMG_7427.jpg" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;"><span class="" title="Edited"><br /></span></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;"><span class="" title="Edited">Labneh (you can see the "how to make it" <a href="https://www.margotskitchen.com/2011/06/how-to-make-labneh-easy.html">here</a> and <a href="https://www.margotskitchen.com/2011/03/labnehse-roots.html">here</a>), roasted beetroot, quick-pickled
shallots, roasted hazelnuts, lemon thyme, extra-virgin olive oil and
seasoning. All assembled in tapas style. A type of lunch, in the best
Mediterranean way, that really suits me.<br />⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />Beetroot is a
great source of dietary fibre, betacarotene, betanin (an antioxidant
responsible for that beautiful red colour), vitamin B6, folic acid and
potassium. It is also a good source of iron, which can help to prevent
anaemia especially for those who follow a vegetarian diet. In addition,
labneh makes this dish even better for your gut health die to its rich
probiotic content. YOu can see other beetroot recipes <a href="https://www.margotskitchen.com/2017/11/real-food-for-blood.html">here</a> or <a href="https://www.margotskitchen.com/2012/01/red-winter.html">here</a>.<br />⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />When seasoning the beetroot you can
add spices like cumin for a more Tunisian style or fresh mint leaves
instead of thyme for a Lebanese touch. Whatever takes your fancy.</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;"><span class="" title="Edited">Till next week! </span></span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-63718980451167724162020-01-30T06:09:00.003-08:002020-01-30T06:13:06.602-08:00Green chilli and coriander sauce - or a basic version of Zhoug<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioenPfmt6Rf27o3_FDZJFpnX-Cqyz-tG0IsXXfQC8g5rAVtMASDggsxxRD44Pz-eLs1Xk44UA5w4x-ejTV9G1a7Z2ve0kLvbFOtWuIcGghXAyFqATi70KlJBkqZ3ihxdxXzmEjcvwXuryY/s1600/IMG_E9294.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioenPfmt6Rf27o3_FDZJFpnX-Cqyz-tG0IsXXfQC8g5rAVtMASDggsxxRD44Pz-eLs1Xk44UA5w4x-ejTV9G1a7Z2ve0kLvbFOtWuIcGghXAyFqATi70KlJBkqZ3ihxdxXzmEjcvwXuryY/s640/IMG_E9294.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Zhoug (a Middle Eastern spicy sauce)</span></span></td></tr>
</tbody></table>
<br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I had this leftover bunch of fresh coriander leaves that I didn’t want to go to waste so I grabbed a few other ingredients from my fridge and came up with this zingy sauce. There are lots of variations to the traditional recipe. You can add cumin, cardamon, black pepper, fresh red chilli instead of green etc.<br />⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />In a food processor (I could have used the pestle and mortar, but time was not on my side) I blended the coriander (stalks and all), 1 deseeded green chilli and 2 small garlic cloves. With the blender on, I added about 50ml of Extra-virgin olive oil, a juice of 1 lime and a juice of 1 tangerine. I then seasoned with sea salt. Zhoug is ready!<br />⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />To use it straight away, I sliced an aubergine and roasted it with EVOO and some sea salt. When it was ready, I drizzled the slices with some grape syrup* and a generous amount of zhoug. Make sure you have a nice piece of bread to mop it all up.<br />* I get mine from @oliveology. You can also use maple syrup or honey instead.<br />⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />You can mix zhoug with yoghurt, eat it with falafel, use it as a dip, add on top of fried eggs, mix it with grains, use it in marinade etc.<br />⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />The aubergine dish ticked all the boxes to my lunch. It's Mediterranean, nutritious and zero waste.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><u>A healthy note</u></b>: </span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;">Coriander</span></b><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;">(</span><span class="googqs-tidbit"><i><span lang="EN" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;">Coriandrum sativum)</span></i></span><span class="googqs-tidbit"><span lang="EN" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;">: It</span></span><span class="apple-converted-space"><i><span lang="EN" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;"> </span></i></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; line-height: 115%;">has anti-inflammatory properties and it is often blended in herbal remedies to help fight cold and flu.<span class="apple-converted-space"> </span>It
may also facilitate the digestion of carbohydrates, alleviate
indigestion and colic, lower bad cholesterol and prevent halitosis.</span> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Till next week! </span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-41177361248427546782020-01-23T12:22:00.002-08:002020-01-23T12:34:30.053-08:00Blood Orange with Honey, Pistachio and Cinnamon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihH1AP_4AEudIhk4hQkDlYdvey-J0XiLDUvFTxSvgpiBPJ-qFQ3wfmq_gBaqAx7IzMXQrEWeJ_Rd0-g37t2n8ZsNEfotzOjtKIJatM9BCgkfIpaoH7-ZPxAsEa2haTFVVSGk7eZvZtezP/s1600/IMG_7264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihH1AP_4AEudIhk4hQkDlYdvey-J0XiLDUvFTxSvgpiBPJ-qFQ3wfmq_gBaqAx7IzMXQrEWeJ_Rd0-g37t2n8ZsNEfotzOjtKIJatM9BCgkfIpaoH7-ZPxAsEa2haTFVVSGk7eZvZtezP/s640/IMG_7264.jpg" width="480" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;">Blood oranges season. They are beautiful
and they are deliciously juicy. Blood oranges are rich in dietary
fiber, vitamin C and the antioxidant Anthocyanin that is responsible for
the red colour in the oranges.</span><br /><span style="font-size: small;"><br />This recipe was a
regular in my family table when I was growing up. Last year, I adapted
it a bit for my Mediterranean inspired workshop at <a class="notranslate" href="https://www.instagram.com/oliveology/">@oliveology</a>. I used some of their top Greek honey and pistachios. The dessert was a hit for it’s simplicity and flavours.<br /><br />This
dish can be made with any other type of orange, but choose the ones in
season, preferably. You can serve it with or without yoghurt cream.</span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"></span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEKMXEOIXSIcWdycu3G3FP_5pGf1r-SEKRWh2zeNKCGtXE9VGksC3olMj6SlTm46J0dNibV9GaOurIYTL4Omy8K77qTMBLeF09CLIxPbaOYi3sYalTcVAqYFf-x-OC7Eq8cDXq5z5kaKA/s1600/IMG_7272.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEKMXEOIXSIcWdycu3G3FP_5pGf1r-SEKRWh2zeNKCGtXE9VGksC3olMj6SlTm46J0dNibV9GaOurIYTL4Omy8K77qTMBLeF09CLIxPbaOYi3sYalTcVAqYFf-x-OC7Eq8cDXq5z5kaKA/s640/IMG_7272.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">You can add a dollop of Yoghurt cream</span></span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;"><u><b>Blood Orange with honey, Pistachio and Cinnamon</b></u></span><br /><br /><span style="font-size: small;"><b>Ingredients </b></span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;">⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />5 blood oranges<br />2 tbsp wild flower honey (or any other type)<br />1 tablespoon orange flower essence<br />Chopped pistachios and pomegranate seeds for garnish<br />A large pinch of ground cinnamon</span><br /><span style="font-size: small;"><br /><b>Method</b><br /><br />Top
and tail the oranges and using a small sharp knife cut away the peel
and the pith. Then slice the oranges into rounds. Arrange on a platter,
drizzle over honey and orange blossom water, cover and set aside at room
temperature. Serve topped with chopped pistachios and pomegranate
seeds with a light dusting of cinnamon<br /><br /><b><u>Yoghurt cream (optional)</u></b><br /><br /><b>Ingredients</b></span></span></span></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;">250ml full fat Greek yoghurt<br />Honey (optional)</span> </span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;">Sit a large sieve over a bow, line the sieve with a large piece of muslin,
spoon in the yoghurt. Then lift up the excess muslin to enclose the
yoghurt and make a little parcel. Squeeze lightly and leave for about 1
hour to drain. Serve with honey to add some sweetness.</span></span></span></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;">Enjoy it!</span></span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span class="" title="Edited"><span style="font-size: small;">Till later! </span></span></span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-36179926498803299822020-01-20T03:02:00.004-08:002020-01-30T06:12:56.132-08:00Short Grain Brown Rice with Carrot Leaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-T1m2DtUA8I86DrOOLy0iXVZCW02WlrzF_37lCpfXwLseLxBUCHfKmkID8rh28BIUUGJ_P7BTmq_6Sv9B3QdfZVKPoMyqhvW6AgBPIYS4E3bu8vacvP9bokUJh1t9wR5d01_JI2hTwI7/s1600/IMG_8645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-T1m2DtUA8I86DrOOLy0iXVZCW02WlrzF_37lCpfXwLseLxBUCHfKmkID8rh28BIUUGJ_P7BTmq_6Sv9B3QdfZVKPoMyqhvW6AgBPIYS4E3bu8vacvP9bokUJh1t9wR5d01_JI2hTwI7/s640/IMG_8645.jpg" width="480" /></a></div>
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</div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">Brown shortgrain rice with carrot leaves, broad beans and gochugaru - Korean chilli </span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">I‘ve
been getting beautiful bunches of carrots lately, with the greenest of
leaves. There are lots of things you can do with carrot tops, not only
to avoid food waste but also to increase the nutritional value of your
meals. Creating a habit of adding new foodstuffs to your diet is very
important to maintain a healthy gut.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">⠀⠀⠀⠀⠀⠀⠀⠀<br />Carrot leaves are rich in dietary fibre and are great source of iron, magnesium, zinc and vitamin C.</span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">I
like to pick the leaves to add to my rice, salads, juices, make a pesto
and so on. The stalks I use to add to other food scraps to make a
homemade vegetable stock, along with the emptied pods and skins of broad
beans, which are also in season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />If you haven’t given your carrot leaves a go, do try them, don’t waste them.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited"><br />This is how I made my rice: </span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">I
heated some extra-virgin olive oil in a pan on medium heat. Added
chopped onions and let them cook until they were translucent (about 5-10
min). ⠀⠀⠀⠀⠀⠀⠀⠀⠀<br />In the meantime, I brought a small pan of water to
the boil and added some podded beans. I cooked them for 3 mins, then
drained. I placed them into a bowl with very cold water and left them to
cool.</span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">Returning to the the other pan, I tossed the carrot
leaves into it and sautéed them with the onions until the leaves were
wilted. I added the rice, mixed it well, seasoned and added stock (you
can add water instead). I let it cook until the rice had a nice bite. <br />Before serving the rice, I folded in the cooked broad beans and sprinkled some gochugaru on top. Voilá!</span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">I like adding some grated carrots too, but I had other plans for them this time.</span></span></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span class="" title="Edited">See you soon! </span></span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-7377532409808917292019-05-22T03:28:00.001-07:002020-01-14T09:28:52.744-08:00Mangoes to soothe the heart <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyGu2VEYOdhml6NxDIY2Ym_Qa0wzRMcLHS7HWgQ2rBe1mSfjjLFU1fLqWMYIbyNb3j4I89dDiOhSPI3i8cwps52YWLHOQ1sUGY0H-pk7_hMhV-6_5-cmJljw8Z2rAAUCUXqJ-AgtfzeM4/s1600/IMG_6631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyGu2VEYOdhml6NxDIY2Ym_Qa0wzRMcLHS7HWgQ2rBe1mSfjjLFU1fLqWMYIbyNb3j4I89dDiOhSPI3i8cwps52YWLHOQ1sUGY0H-pk7_hMhV-6_5-cmJljw8Z2rAAUCUXqJ-AgtfzeM4/s1600/IMG_6631.jpg" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">In the past few days, I’ve been trying to cope with bereavement and trying to find a way to function whilst the world carries on as normal. I am very privileged – thanks to my loving family and to the nature of my work – to have had the space to press a brief “pause”. This has enabled me to be in touch with the pain of losing a beloved brother.<br /><br />As I‘ve been through some losses before, I kind of know the deal: grieving is a long process. You just have to allow yourself to go through some stages. It takes a while to heal but it’s important to acknowledge it. <br /><br />So, how do we get back to our “normal” life again? As we are all different beings, each person finds their own tools or some external help to deal with it. The easiest thing to do is to not get out of bed and not leave the house for days. But this is also not the healthiest way. I try to find a connection with the person who has gone, and create a channel of communication with them. This can be through looking at old pictures, listening to a song, walking in a park, or cooking something that reminds one of them. <br /><br />This week, I connected with my brother through something that was always a link between us: the love for food. For instance, whenever it was the mango season in Brazil, he used to call me on skype/facetime, to show those gorgeous golden fruits to make me, and especially my husband, jealous. But moreover, to let us know that he was thinking of us, and wished we were there to share them with him. So did we! <br /><br />It’s the mango season in London at the moment, thanks to the Indian community. After spending days indoors, I went to the local Indian market and bought a box of the most orangey colour, sweetest, flavoursome Alphonso mangoes that we are lucky to get in this country. I also bought some eddoes - another thing that reminds me of him. We used to discuss all the health benefits they provide, every time we had them in our meals or juices in Brazil. <br /><br />Using those two ingredients to make a nutritious dessert, I celebrated my brother in a very simple but enriching way. The way he used to enjoy life. <br /><br />Here is to you, my brother! I am really thinking of you and I always will. </span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1lDAphA5IyW1ovTaPilq0jeBrVYXeQDerWfwx7O8k9XW8OYyCwtbwQy0qhQLyRIRbMIhiUYr3P2Jt3k18WbLUNaFAmI3zAE2e446GKdW30UbMcQdNSLVXdPPx8Mg80KF5f9R-Lu7F7Fb/s1600/IMG_6279.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1lDAphA5IyW1ovTaPilq0jeBrVYXeQDerWfwx7O8k9XW8OYyCwtbwQy0qhQLyRIRbMIhiUYr3P2Jt3k18WbLUNaFAmI3zAE2e446GKdW30UbMcQdNSLVXdPPx8Mg80KF5f9R-Lu7F7Fb/s1600/IMG_6279.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Alphonso Mangoes</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Mango and Eddoe mousse.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Serve it chilled with mango pieces, lime zest and toasted almonds.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Mango vegan mousse</u></b><br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">This mousse-like dessert depends very much on your preference of texture and consistency. If you prefer it less creamy, add less eddoes. If you prefer it more like a smoothie, add more kefir or coconut water. As the Alphonso’s are naturally sweet I didn’t add any sugar. But as for a guideline:<br /><br />I used 2 medium-sized mangoes (approx. 200g), 1 small eddoe* (approx. 100g, peeled, chopped, steamed and cooled), kefir (50-70 ml) or coconut water (if you want to make it vegan), juice of half a lime. Put all the ingredients into a blender or a food processor and blend until smooth. Put in the fridge to chill. Serve it with some toasted slivered almonds and lime zest.<br /><br />Enjoy!<br /><br />* You can find eddoes in Asian and African shops and markets.<br /><br /><b>A healthy note</b><br /><br /><b>Mangoes</b> (Mangifera indica) are rich in vitamins, minerals and antioxidants. It contains digestive enzymes and dietary fibre that support our digestive health. They are a good source of several B vitamins, folate as well as vitamins A and C. Mangoes are good for the eye, skin and hair health. They contain the antioxidant mangiferin that is associated with many health benefits. Mangoes can improve the immune system and support heart health as they also contain minerals such as magnesium and potassium.<br /><br /><b>Eddoe</b> (Colocasia antiquorum) is a small, funny and hairy looking root. It is a great source of complex carbs and dietary fibre, making this root a perfect ingredient for athletes or active people. Eddoe is also very good to give to children weaning off breastfeeding.<br />This vegetable is a little powerhouse that may improve gut health, blood sugar levels and cardiovascular health. Eddoe can also boost our immune system due to its good levels of vitamin C and B-complex (B1, B3, B5, B6 and B9). It contains minerals such as potassium, which helps to regulate blood pressure, magnesium, iron and zinc. <br />Eddoe provides resistant starch which is fermented in our large intestine, acting like a prebiotic to our gut bacteria. Studies have shown that resistant starch has similar properties to fibre and could result in the prevention of some diseases.<br />Eddoe is high in oxalates and should not be eaten raw especially for those suffering with kidney problems. It has a nutty flavour and it’s a perfect ingredient to add creaminess to your food.<br /><br />Till next month!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-65563442754850064302019-04-11T01:36:00.001-07:002020-01-13T05:38:51.487-08:00Celebrating life: baked trout with wild garlic salsa verde<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Hello everyone! It’s been a long time, right? So much has happened since my last post in September last year. Amongst many things, I took up a diploma course in Gastronomy and Nutrition at Le Cordon Bleu; started volunteering at Reffetorio Felix, where we cook for people in need, I’ve been cooking in different kitchens, and finally, I ran a workshop on Mediterranean diet organised by Oliveology, at Borough Market, last month. <br /><br />I was very hungry to learn and to test new recipes. I was keen to research the traditional way of cooking in Mediterranean countries. Unfortunately, in the beginning of March, I received some bad news from Brazil: a family member was hospitalized in serious condition, fighting for his life. It’s been nearly two months and only last weekend better news arrived. Thank goodness things are looking a lot more positive now. <br /><br />People have different ways to deal with sadness and stress. Some take refuge in food, others lose their appetite, some people work like mad, others want to sleep all the time etc. I am the kind of person who loses my appetite and the drive. Somehow, I disconnected from things that usually give me immense pleasure: in this case, to write and to cook. <br /><br />These days there is huge pressure to be present on social media, no matter what. But I just didn’t feel like testing new recipes to post. All I could do was the work for others. I used the time that was left for myself to escape the “noise” out there. <br /><br />I’ve decided that I will feed my blog posts monthly and will share recipes, news and other content weekly at my Instagram @margots.kitchen<br /><br />Anyway, I am glad to say that since the good news from the family has been more constant, I’m regaining my appetite and I’m back in my kitchen, cooking new recipes to share with you. This one was prompted by a present from my friend and neighbour Alistair: a beautiful trout he and his son Max caught from Albury Estate Fisheries. The combination of fish and seasonal wild garlic transported me to a sun kissed place, celebrating life. Here is for you to have a go before the end of the wild garlic season. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Trout ready to be baked with wild garlic salsa, lemon slices and herbs.</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><br /><u><b>Oven-baked trout with wild garlic salsa and lemon slices</b></u></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><br /><b>Ingredients </b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><b> </b><br />For the wild garlic salsa</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><br />50g wild garlic leaves<br />6 fresh basil leaves<br />6 fresh mint leaves <br />2 teaspoons capers <br />4 anchovies in olive oil, chopped<br />50ml olive oil<br />1 lemon, juice and zest <br />sea salt and pepper, to taste<br /><br />For the fish<br /><br />1 trout, gutted and descaled<br />1 unwaxed organic lemon<br />a bunch of coriander leaves<br />sea salt and pepper<br /><br /><b>Method</b><br /><br />Pre-heat oven to 180C (160C fan). <br /><br />Put all the ingredients for the wild garlic salsa in a food processor and blend. Reserve.<br /><br />Place a parchment paper in a flat baking tray. Place trout on it and coat the fish with a little bit of olive oil. Season the inside and outside of the fish with salt and about 1 tablespoon of the wild garlic salsa. Stuff the fish with the coriander, lemon wedges and black pepper. Place some lemon slices over the top.<br /><br />Bake the fish in the pre-heated oven for approximately 15-20 mins or until it is cooked and flaky. <br /><br />When the fish is ready, remove it from the oven. Serve it along with the salsa.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Enjoy!<br /><b> </b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><b>A healthy note</b>: <b>Trout</b> is a great source of protein, omega 3 (the essential fatty acid that is good for your heart), calcium, phosphorus, iodine, vitamins A, B-complex and D. Studies have shown that oily fish like trout may reduce and prevent the development of cardiovascular diseases. <br /><br /><b>Wild Garlic (Allium ursinum)</b>: also known as Ramsons or Bear’s garlic. Wild garlic has similar health benefits to the cultivated garlic. It is very good for your digestive system, immune system and the cardiovascular system. It can help to control blood pressure and blood cholesterol levels, reducing blood stickiness. Wild garlic has antibacterial, antifungal and antioxidant properties. It also prevents colds and flus. Wild garlic is known to ease stomach pain and acts as a digestive tonic. <br /> </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Till next month!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-39905871220792603552018-09-05T03:57:00.000-07:002020-06-10T04:32:45.013-07:00A fig salad and a brief come back<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Hello all! It’s been a while since my last post. I have just returned from a great holiday in Portugal and I am super excited with what’s to come. In the beginning of the year I decided to go back to studying, I mean, to further my knowledge in nutrition and cooking. Always in search of good food, I have enrolled in a full-time diploma course in Gastronomy and Nutrition at the Le Cordon Bleu. I am looking forward to bringing a lot more deliciousness to the blog and to share it with you. <br /><br />I am going to take a semi sabbatical from my weekly post whilst I am at the course. Apart from juggling freelancing jobs and family life, I will have to put a lot of my time into it. But I will keep posting on my Instagram account, so do please check it out on @margots.kitchen. <br /><br />To say goodbye for now, I made a very simple and straightforward dish that is seasonal, fruity and satisfying. With the plump tomatoes growing in my garden, some figs and mozzarella di buffalo from my weekly farmer’s box, an easy salad was born. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">A seasonal plate.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My fig, tomato and mozzarella salad.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Fig, tomatoes and mozzarella di bufala salad</b></u><br /><br /><b>Ingredients</b><i> </i></span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>You can keep the leftover from this dressing in the fridge for 5 days.</i></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><i> </i><br />25 ml vinagre de Jerez (sherry vinegar), or balsamic </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Juice and zest of 1/2 lemon </span></span> </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 teaspoon sumac<br />1 teaspoon honey (optional) </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">100 ml Extra-virgin olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> 5 ripe tomatoes, cut into quarters </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">3 figs, cut into quarters </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">2 Tablespoons fresh thyme, leaves picked </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">125 g mozzarella di bufala, chunks<br /><br /><b>Method</b><br /><br />To make the dressing for the salad, combine the vinegar, lemon juice and zest, sumac, olive oil, thyme leaves and whisk well. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Arrange the tomatoes and figs on a serving plate, and season. Place chunks of the mozzarella on top. Drizzle the dressing evenly over the tomatoes, figs and mozzarella. Enjoy!<br /><br /><i><b>A healthy note</b></i>: <b>Fig </b>(<i>Ficus carica</i>) contains minerals and high levels of fibre and calcium. It also provides, magnesium, potassium, iron, copper and manganese. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>Tomato</b> (<i>Lycopersicon esculentum</i>) stimulates the regeneration of liver tissue, tonifies the stomach, and purifies the blood. It helps relieve high blood pressure and headache. I</span></span><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">t contains the antioxidant lycopene</span></span>. Cooking or eating it with olive oil, avocado or nuts, has been shown to increase its antioxidant properties. The carotenoids present in tomatoes are fat soluble and are well absorbed into the body with the fats mentioned above. You can see more recipes with tomato here, here and here.<br /><br />Till sometime soon!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com1tag:blogger.com,1999:blog-1672315356117469471.post-10299401827740088772018-08-02T01:28:00.001-07:002020-01-14T09:46:35.639-08:00An easy peachy salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: inherit;">Summer is definitely upon us! The heat has been so unusual in London that the thought of turning on the elements of the cooker is a big turn off.<br /><br />Salads have been the stars of our meals recently. They give us that special cooling factor that our body craves in the heat. The salad that I have been making more often - changing some ingredients on the go - is one inspired by the Honey & Co crew. A white peach salad. The juicy fruit is now in season. <br /><br />Honey & Co is one of my favourite places in London. The owners Sarit Packer and Itamar Srulovich are two of the friendliest and most creative cooks in the restaurant scene. Their food brings comfort to me. The lovely staff working there are a reflection of both. But I digress. <br /><br /><span style="font-family: inherit;">This peach salad can be a meal in itself. If you want to give it a boost, you can also add some slices of Parma ham. Yum! Instead of using roasted almonds I make my salad roasting pecan nuts with honey or maple syrup. The nuts enhance the sweetness of the peaches, adding texture and crunchiness to the salad. I also added some pea shoots that are in season now. The three elements of salt, acid and sweet come together in a colourful plate of pure beauty. </span></span><br /><br /><span style="font-family: inherit;">Honey is a big feature in this dish. It permeates the whole salad, from the restaurant name that inspired me to the recipe. Add honey and go :-)</span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o1ShdByFhQL_IkvK47ybNmdSs3_2S2_qmOHsxEYMgKHqKTvyv5JIr09dmWuLRfKBXLzKp-n8HsUZUldooii9jVbRGyXhrCLum2K4ls-WqeKEtg5XyTePTxo4dTtUGH8HkxFy_O0QG-M5/s1600/IMG_5942.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2o1ShdByFhQL_IkvK47ybNmdSs3_2S2_qmOHsxEYMgKHqKTvyv5JIr09dmWuLRfKBXLzKp-n8HsUZUldooii9jVbRGyXhrCLum2K4ls-WqeKEtg5XyTePTxo4dTtUGH8HkxFy_O0QG-M5/s640/IMG_5942.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My peachy salad with honey roasted pecans</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Peach and Rocket salad with goat’s cheese and maple roasted pecans</b></u><br /><span style="font-size: x-small;">Serves 4-6 people</span><br /><br /><b>Ingredients</b><br /><br />5 white peaches, halved, stones removed (or you can use any type of peach or nectarines)<br />100g rocket<br />30g pea shoots (optional)<br />150g soft goat’s cheese<br />4-6 Tablespoons pecans, roasted (see recipe below)<br />Honey dressing (see recipe below)<br />Sea salt and pepper to taste<br /><br /><b><u>Honey dressing</u></b><br /><br />1 teaspoon honey<br />3 Tablespoons freshly squeezed lemon juice<br />2 Tablespoons extra virgin olive oil<br />Sea salt and pepper to taste<br /><br />Make the dressing by whisking honey, lemon juice and oil together in a small bowl. Season with salt and pepper. <br /><br /><b><u>Maple roasted pecans</u></b><br /><br />1 cup pecan nuts<br />3 Tablespoons maple syrup<br />Sea salt<br /><br /><b>Method</b><br /><br />Pre-heat the oven to 180C. Line a tray with parchment paper. Mix all the ingredients together and spread them on the tray. Roast for approximately 10 minutes. Remove from the oven, mix them gently and leave to cool. Store the unused nuts in an airtight container.<br /><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>For the salad</b><br /><br /><b>Method</b><br /><br />Cut the peaches. Arrange the rocket, peach, goat’s cheese on a large serving platter. Add the dressing and the pecan nuts and mix gently. Season to taste. Drizzle over with a little bit of honey. Serve. <br /><br /><i><b>A healthy note</b></i>: Peaches have a low glycaemic load comparing to other fruits, making them a good option for those on a low blood sugar diet.<br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-83246803072730754362018-07-14T07:52:00.000-07:002020-01-13T05:40:21.924-08:00Bake a cake for a good cause<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuB5SiTFdYyTV9kxx7xZVyz4G_aFrdc692CjBTVroQLgpTq99Lv5d3w9Ge3L3dPPBC8rkepJENx9iXRXxVJTCrhdVAZi53Ce3pG-TtJJl8QcKUU2Mx6P3K2gr3bppgpHJc1MovKywwfu0/s1600/_DSC7565-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1314" data-original-width="1600" height="523" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuB5SiTFdYyTV9kxx7xZVyz4G_aFrdc692CjBTVroQLgpTq99Lv5d3w9Ge3L3dPPBC8rkepJENx9iXRXxVJTCrhdVAZi53Ce3pG-TtJJl8QcKUU2Mx6P3K2gr3bppgpHJc1MovKywwfu0/s640/_DSC7565-2.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="react-root"><span title="Edited">This week I made this tahini & yoghurt bundt cake with pomegranate & rose drizzle plus pistachio dust. Recipe by Jamie Oliver for the <a href="https://cookforsyria.com/bake-sales/">Bake for Syria</a> </span></span><span id="react-root"><span title="Edited">cookbook. This cake is simply delicious! I tweeked the amount of icing
sugar on the pomegranate drizzle but it didn’t affect the flavours. </span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="react-root"><span title="Edited">For the recipe you should buy this beautiful cookbook, not only for
its great cause but for all the other delicious treats you will find in
there. The book is </span></span><span id="react-root"><span title="Edited"><span id="react-root"><span title="Edited">curated by Clerkenwell boy, whom I previously mentioned in this <a href="http://margotskitchen.blogspot.com/2017/11/soup-for-syria-for-quick-recovery.html">post</a>. </span></span>All the proceeds from this book is donated to Unicef to help and
support the Syrian children affected by the war. You can have the book,
the cake and eat it too. </span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span id="react-root"><span title="Edited"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">You can order you book through the <a href="https://market.unicef.org.uk/product/authentic-syrian-cookbook-for-uk-syria-emergency-fund-bake-for-syria/E57671/?utm_source=website&utm_medium=cfswebsite&utm_campaign=pf_bfs_recipebook">Unicef Market online.</a></span></span> </span></span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">My tahini and yoghurt bundt cake with pomegranate and rose drizzle plus pistachio dust. Recipe by Jamie Oliver.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Till next week! </span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-59127658103870587952018-06-28T03:22:00.000-07:002020-01-13T05:40:39.161-08:00Easy peasy and lemon squeezy - revisited<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyo6hNjoNuM8nqfQa_t3JL1Or0q1LvLniNyFOE14yn_AIz17cmOIWGA03CTvphliIu0MahMX29kHcOpvvG6ga2Pz8A6tFHkNGCs7LdwTRoV-_cAm0YI3HTZ7WZEKn21fnnN46NGKOIZuj/s1600/broad-beans1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="500" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyo6hNjoNuM8nqfQa_t3JL1Or0q1LvLniNyFOE14yn_AIz17cmOIWGA03CTvphliIu0MahMX29kHcOpvvG6ga2Pz8A6tFHkNGCs7LdwTRoV-_cAm0YI3HTZ7WZEKn21fnnN46NGKOIZuj/s640/broad-beans1.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span id="react-root"><span title="Edited">My
kitchen is all green and yellow to celebrate the win in the World Cup
against Serbia yesterday. </span></span></span></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span id="react-root"><span title="Edited"> </span></span></span> </span><br />
<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Whenever the Brazilian or
English team play - in the evenings or at the weekends - we invite some friends over
to watch the games with us. </span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;">Last night, </span><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span id="react-root"><span title="Edited">it was all about <i>Seleção Canarinho</i>, as we affectionate call our Brazilian squad. I reached for my infallible lucky charm recipe for f</span></span><span id="react-root"><span title="Edited">resh broad beans “hummus”. The score was Brazil 2 x 0 Serbia. The green hummus was also a winner!</span></span></span></span></span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span id="react-root"><span title="Edited">Check the recipe <a href="http://margotskitchen.blogspot.com/2011/07/easy-peasy-and-lemon-squeezy.html">here.</a></span></span></span></span></span><br />
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<span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span style="font-family: "arial" , sans-serif; font-size: 12.0pt;"><span id="react-root"><span title="Edited">Till next week! </span></span></span></span> </span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-44913485198880209632018-06-21T00:53:00.000-07:002020-06-11T08:51:58.332-07:00A galette s'il vous plait<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The French are the masters of pastries, as most of you may know. One of my favourite French pastries is the galette, an open rustic crusty pie. It can be sweet or savoury. I have been craving this dish for some time. So, I set out to make one for our family this week.<br /><br />The first ingredient arrived in my vegetable box: a beautiful bunch of asparagus, which is in full season now. I came across the other ingredient in an Italian deli in Soho that I visit regularly: a creamy and lovely ricotta di bufala. When I thought of putting both ingredients together in a galette, my mouth watered. France meets Italy.<br /><br />What a joie de vivre! </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqbYYboICcK5eg8wPlz8xxx7twoMf34OwheGbFw4TlYGwYVKNAEEEgeUZ-MJnWWwm8VmfVA6gNkVaia-4y4y-401fO0Fpopv8l1QCpFVRHZWNCJjX6LT8OyVVRiakDvH0txaNvmYQ1uLD/s1600/IMG_4420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqbYYboICcK5eg8wPlz8xxx7twoMf34OwheGbFw4TlYGwYVKNAEEEgeUZ-MJnWWwm8VmfVA6gNkVaia-4y4y-401fO0Fpopv8l1QCpFVRHZWNCJjX6LT8OyVVRiakDvH0txaNvmYQ1uLD/s640/IMG_4420.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Ingredients for the filling.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Spread the filling over the dough.</span></span>..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnD8ZAYVTaReWFvzNbGwk5IA0bRyLicYQSygF_wF-czcZpegnTqLd8pPeKDnWuSELxr80bTXYuwyzhM2dpbOgNbxGQQZM8z3bYvUI1WfVpS99yKpMLD1GGr0fVWYjvUsVjuAKaBFO4At8/s1600/IMG_4424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnD8ZAYVTaReWFvzNbGwk5IA0bRyLicYQSygF_wF-czcZpegnTqLd8pPeKDnWuSELxr80bTXYuwyzhM2dpbOgNbxGQQZM8z3bYvUI1WfVpS99yKpMLD1GGr0fVWYjvUsVjuAKaBFO4At8/s640/IMG_4424.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...and fold the edges towards the centre.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZwR-vz-n91MTeojxwOZrV4W4JcMhiPoWPKsbLNJPsydxDaCL3SXaG3ms_HZDDUruZEnUMb_eXcVn26ZlSdkigaDHaJj0ldrmlOas4t2DyE4MRtu3Mb4vkLTaB7c3FA4indByBd9LaKN5/s1600/IMG_4096-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZwR-vz-n91MTeojxwOZrV4W4JcMhiPoWPKsbLNJPsydxDaCL3SXaG3ms_HZDDUruZEnUMb_eXcVn26ZlSdkigaDHaJj0ldrmlOas4t2DyE4MRtu3Mb4vkLTaB7c3FA4indByBd9LaKN5/s640/IMG_4096-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My rustic asparagus galette.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Hazelnut galette with ricotta di bufala and asparagus </b></u><br /><br />This recipe will make enough dough for two galettes that serve 6 people for a starter, or 4 people for a main. The filling recipe is for 1 disc. <br /><br />I love making my galette dough using hazelnuts. They add a nutty flavour and crunchier texture. <br /><br /><b>Ingredients for the dough</b><br /><br />125g organic whole grain spelt<br />125g organic white spelt<br />200g organic unsalted butter, chilled and cut in small square pieces<br />60g organic blanched hazelnuts<br />1 tsp fine sea-salt <br />1 tsp sugar<br />6-7 Tablespoons ice water<br /><br /><b>Method</b><br /><br />Mix the hazelnuts, flour, salt and sugar, and pulse to combine. If you are not using a food processor, grind the hazelnuts and mix with the rest of the dry ingredients in a large mixing bowl. <br /><br />Add the pieces of butter and pulse until the mixture becomes coarse (don’t over-process). With the food processor pulsing, add the ice water gradually until the dough holds together.<br /><br />Take the dough mixture out of the food processor and onto a work surface. Form into one ball. Divide the ball in half and firmly flatten each ball into a disk. Wrap tightly in cling film (preferably a non PVC brand) and chill them for at least 30 minutes before rolling out and using the filling. This dough will keep well for 1-2 days in the fridge, and in the freezer for a few weeks.<br /><br /><b>Ingredients for the filling</b><br /><br />Extra-virgin olive oil<br />1 leek, big size and sliced<br />1 small onion, diced<br />½ fresh fennel, diced (optional) <br />2 garlic cloves, diced<br />150g ricotta di bufala or any other type of ricotta <br />Zest of 1 lemon<br />30g pecorino or parmesan cheese, grated<br />1 Tablespoon capers<br />Asparagus - as many you can fit on top<br />Egg for eggwash (optional)<br />Sea salt and pepper<br /><br /><b>Method</b><br /><br />Pre-heat the oven to 200C degrees.<br /><br />Sautée the leeks on extra-virgin olive oil, fennel and onions until caramelized; add the garlic and cook for 2 more minutes.<br /><br />In the meantime, mix the ricotta, lemon zest, capers and pecorino cheese.<br /><br />When the leeks and onion mixture is ready, turn off the heat. Leave it to cool for a while so it’s not too hot to place on top of the ricotta mix.<br /><br />Take one disk of the pastry from the fridge. On a lightly floured surface roll out the disk into a 30cm circle. Transfer the dough to a parchment-lined baking sheet and refrigerate for at least 1⁄2 hour before using.<br /><br />Spread the ricotta mixture followed by the leeks mixture on the refrigerated rolled-out dough, leaving about 3 cm of edges. Place the asparagus on top then fold the empty edges of the dough towards the centre. <br /><br />If using eggs, brush the edges of the crust with them.<br /><br />Sprinkle the remaining pecorino over the whole galette. <br /><br />Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling. <br /><br /><i><b>A healthy note</b></i>: <b>Asparagus </b>(<i><b>Asparagus officinalis</b></i>): contains selenium, calcium, zinc, copper and folic acid. It has some powerful compounds (indoles, isothiocyanates and sulforaphane), that promote cellular regeneration. It is a powerful stimulant to the liver and kidneys. Studies have shown that asparagus protects the liver from the effects of alcohol. It is a natural diuretic; helps to cleanse the arteries of cholesterol and is useful to control hypertension. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-80861492436829868252018-06-07T01:07:00.001-07:002020-05-09T08:30:43.930-07:00Slow-roasted cherry tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTydvtRPiRZT2bbX6-quLkBnQdeifMXKfoJoBqO7vRwjlu3vYE4tERvC77EFfbY0y94ygpmOjpmfGktdUF7IOXtVU0IP8xAuwW7d7eIK5olcg9QvgEIz65_f0t9XtL_xOnuPb4q09rie7/s1600/IMG_3602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTydvtRPiRZT2bbX6-quLkBnQdeifMXKfoJoBqO7vRwjlu3vYE4tERvC77EFfbY0y94ygpmOjpmfGktdUF7IOXtVU0IP8xAuwW7d7eIK5olcg9QvgEIz65_f0t9XtL_xOnuPb4q09rie7/s640/IMG_3602.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I Camisa & Son is an Italian deli that has had its doors open in Soho since 1961. It’s an institution. There you can buy authentic Italian produce. The main bulk of the food on sale still comes from small Italian producers and suppliers.<br /><br />Whenever I am in the area, I can’t resist going to the shop to get something for my supper. Today was no different, as I had been craving for a good <i>burrata</i>*. There was no better place for me to buy the main ingredients I needed. There, I also got this vibrant punnet of plum cherry tomatoes (or cherry Roma tomatoes) which gave me the idea to slow roast them and having both ingredients together. <br /><br />Back in my kitchen, I washed the cherry tomatoes (500g), halved them, placed them in a tray, marinated them with organic extra-virgin olive oil (cover them well), garlic (5 cloves, whole and crushed), Maldon sea salt and pepper. I slow roasted them for 1h30min at 160C degrees until golden. When they are ready I drizzle some balsamico vinegar on them. I put the burrata on a plate with some rocket leaves, basil leaves, and served with two or more spoonfuls of the cherry tomatoes. Yum! </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">beautiful cherry tomatoes.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Ready to be slow roasted.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Roasted!</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_zD_VxgIn4ehyne2Nqgst5atlybA01dLec30ELce3EYd693DfDs0gTM5uTOHqMeGwO2XS41XDi1K_x_htYmcmETaBQR5mUsuCWZ6fGTS3cZMW6bkAuT4V7Iwgm-JLCyKE6Bn1NVRBGf7/s1600/IMG_3860.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1304" data-original-width="1600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_zD_VxgIn4ehyne2Nqgst5atlybA01dLec30ELce3EYd693DfDs0gTM5uTOHqMeGwO2XS41XDi1K_x_htYmcmETaBQR5mUsuCWZ6fGTS3cZMW6bkAuT4V7Iwgm-JLCyKE6Bn1NVRBGf7/s640/IMG_3860.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My slow roasted cherry tomatoes & garlic with burrata, rocket and basil.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Simplicity at its best!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">You can keep the roasted tomatoes in an air tight container in the fridge for up to two weeks. Just cover them with some extra-virgin olive oil. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">* <i>Burrata</i> is a buttery and creamy fresh Italian cheese. It's made using mozzarella scraps blended with fresh cream.</span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><br /><i><b>A healthy note</b></i>: <b>Tomato</b> (<b><i>Lycopersicon esculentum</i></b>) stimulates the regeneration of liver tissue, tonifies the stomach, and purifies the blood. It helps relieve high blood pressure and headache. Although tomato is an acidic fruit, it alkalizes the blood after digestion. It contains the antioxidant lycopene. Cooking or eating it with olive oil, avocado or nuts, has been shown to increase its antioxidant properties. The carotenoids present in tomatoes are fat soluble and are well absorbed into the body with the fats mentioned above. <br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-22060702075636180652018-05-31T01:40:00.000-07:002020-05-09T08:29:44.545-07:00Homemade elderflower cordial<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsGACafNn9jk7g3DdTUJ4xqUqX9M5NWkBw7dAZn6VBHEqOOozN61Pr1uM2n4o35Fx6M-HNN-MxUMIvQIvQsO5zh58EB8BAi-ji2y7DElBS5bTVc2T0xTj-_PjBsFY9wlDG-iMOu2r-3Mk/s1600/IMG_3514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsGACafNn9jk7g3DdTUJ4xqUqX9M5NWkBw7dAZn6VBHEqOOozN61Pr1uM2n4o35Fx6M-HNN-MxUMIvQIvQsO5zh58EB8BAi-ji2y7DElBS5bTVc2T0xTj-_PjBsFY9wlDG-iMOu2r-3Mk/s640/IMG_3514.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My latest pastime is to go into the garden every morning to appreciate my new vegetable patch, and enjoy all the plants and flowers that the season is bringing. <br /><br />One of the drinks I enjoy most over Spring and Summer is elderflower pressé. I was blessed to buy a place where an elderflower tree came as part of the package.<br />Last weekend lots of flower-heads came through. Excited as a child, I picked some of them to make my first batch of elderflower cordial of the year. It’s easy and satisfying. I adopted and adapted a recipe from River Cottage which I’ve been using for many years now. <br /><br />Elderflower and elderberry are the two gifts the trees in my garden give me every year. Hopefully, I will be sharing the elderberry recipe later on in the season.<br /><br />In the meantime, if you can manage to pick some elderflowers, do make yourself a lovely cordial. Besides being tasty, it has lots of beneficial properties.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Elderflower tree.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Elderflowers.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Add some lemon zest...</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...and boiling water. Let infuse overnight.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">My homemade elderflower cordial.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Homemade elderflower cordial</b></u> (<span style="font-size: x-small;">recipe adapted from River Cottage’s</span>)<br /><span style="font-size: x-small;">Makes about 1.5 litre</span><br /><br />This cordial is very versatile. You can use it as a refreshing cold drink with still or sparkling water; poured into a champagne or prosecco glass; as ice-lollies or jelly (see <a href="http://margotskitchen.blogspot.com/2018/04/a-lovely-wobbly-dessert.html">here</a>); for using in icing for cakes or cupcakes; added to fruit salad; or however else it takes your fancy.<br /><br />I use a lot less sugar then it is normally asked for in recipes. So, below I give you the option.<br /><br /><b>Ingredients</b><br /><br />About 20-25 elderflower heads<br />Finely grated zest of 3 unwaxed lemons, plus their juice <br />600g- 1kg sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>Method</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b><br />Check the elderflower heads carefully and remove any insects. Place the flowers in a large bowl together with the lemon zest.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Bring 1.5 litres of water to the boil and pour over the elderflowers and lemon zest. Cover and leave to infuse overnight.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />The next day, strain the liquid through a sterilized bag or piece of muslin, and pour into a saucepan. Add the sugar and the lemon juice.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Heat it gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><i><b>A healthy note</b></i>: <b>Elderflower</b> (<i><b>Sambucus</b></i>) has been used in traditional medicine, in many different cultures, for its anti-inflammatory, antibacterial and antiseptic properties. Rich in bioflavonoids. <br />Studies have shown that elderflower can be used for the treatment of colds &flu. It is a great diaphoretic (makes you sweat). <br />Elderflower has also been shown to soothe irritated sinus and mucus membranes, alleviating the symptoms of sinusitis and bronchitis. It is used in treatment for people with diabetes as it reduces blood sugar levels. For those suffering with constipation, elderflower can help relieve the symptoms due to its diuretic and laxative properties. <br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-13468977876608957912018-05-16T23:47:00.003-07:002020-01-13T06:08:30.860-08:00A Greek corner in Borough Market<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFmSrT5oZ6wt3_Df4pCdAhHVG073JIN-409ZdgqoYn1lvuhk7cCZEws4g-jkuTTGTrE_Kl0n2uxAzKhcnuI3E8CltFbaUvgFc8dUECZJtDpZ_gOOw7Fzh_XKn0NdZ_EDbgO3D1xqQyA04/s1600/_DSC7118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFmSrT5oZ6wt3_Df4pCdAhHVG073JIN-409ZdgqoYn1lvuhk7cCZEws4g-jkuTTGTrE_Kl0n2uxAzKhcnuI3E8CltFbaUvgFc8dUECZJtDpZ_gOOw7Fzh_XKn0NdZ_EDbgO3D1xqQyA04/s640/_DSC7118.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">As far as the culinary world goes, in London, you can almost visit any country without leaving the city. Last Saturday I went to Greece in the heart of Borough Market. I was invited by the people behind <a href="https://oliveology.co.uk/">Oliveology</a> to attend a workshop run by the Greek chef <a href="http://pan.london/">Despina Siahuli</a>. Oliveology started trading in a small stall in Borough Market, in 2010. Nowadays, they have their own shop, which is located at the Three Crown Square section of the market. <br /><br />They were the first to bring organic, unpasteurised Kalamata olives to the UK. Some of these have a unique flavour. This is due to the fact that the olives don’t go through a mechanical and chemical method. They are cured with fresh water and left to naturally ferment. It is a very slow process and undeniably labour intensive. It takes about 6-9 months to reach the end of the process. When ready, they are preserved in organic extra-virgin olive oil, organic vinegar and mixed wild herbs. I had never tried some of them before and it was a revelation. <br /><br />At the workshop, I learnt how to use some of the traditional ingredients, supplied by independent artisan farmers from different parts of Greece. <br /><br />Despina showed us how to use bulgur wheat as a filling for aubergine, onions and peppers. The mixture was cooked in tomato sauce, with loads of fresh herbs, smoked paprika and dried oregano. Once the bulgur was cooked, we filled the vegetables with it, and oven roasted it for…<br /><br />The second dish we prepared was a dip made from slow cooked white beans, with garlic and potato. We blended them all together, adding some fresh herbs. It was served with the delicious wild capers and Kalamata olives from the shop. <br /><br />The salad was one of the star dishes. It was made with incredible barley rusks called Dakos, plus unpasteurised feta cheese and hazelnuts. To finish, a drizzle of a flavoursome dressing made from grape molasses. <br /><br />To accompany the meal, I had – what else? – some Greek wine: the 2016 Markou Vineyard Schinopeuko Retsina. It was a good surprise to me because the first time I drank retsina wine I really disliked it. <a href="http://boroughmarket.org.uk/traders/oliveology">Marianna Kolokotroni,</a> the shop owner, explained that some lower quality retsina have a bad reputation - not only for their taste but also because they can give you an unpleasant headache. The wine we had at Oliveology was of another level. The Markou had the flavours of pine resin that developed into a mixture of refreshing citrus and herbal aftertaste. <br /><br />For a nice, sweet finish, Despina melted some dark chocolate which we used to coat some almonds and hazelnuts. There were also prunes soaked in Mastika drink, stuffed with nuts and covered in chocolate. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Sourdough toast with soft Greek goat's cheese and wild thyme honey.</span></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Bulgur wheat being cooked with loads of fresh herbs...</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...to be used as a filling in some vegetables.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Refreshing Mastika drink.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Nuts and prunes covered with dark chocolate and sprinkled with bee pollen.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I was really impressed with the quality of Oliveology’s ingredients and the passion of everyone involved in the business. I came home inspired to explore other flavours from Greece. I will now be visiting the shop more often. The extra virging olive oil selection is now a must. But, first, I’ll share with you one of the healthy and mouth-watering recipes I learned in the Greek corner of Borough Market. <br />Yamas! </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Some of the fabulous ingredients I brought home.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Blend all the ingredients together.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My Greek white bean dip!</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b><br />White beans dip with fresh herbs and wild capers (<span style="font-size: x-small;">by Despina Siahuli’s</span>)</b></u><br /><span style="font-size: x-small;">Serves 8-10</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>Ingredients</b><br /><br />200g dried white beans (i.e. cannellini)<br />1 bay leaf<br />2 medium garlic cloves<br />100g potatoes, peeled and roughly chopped (optional)<br />1 Tablespoon fresh basil, chopped<br />1 Tablespoon fresh dill, chopped<br />1 Tablespoon flat parsley, chopped<br />3 Tablespoons of extra-virgin olive oil (EVOO)<br />Juice of 1 lemon<br />Salt and pepper to taste<br />Wild capers and olives for garnish<br /><br /><b>Method</b><br /><br />Soak the beans overnight in cold water. In the morning, drain the beans, place them in a large pot and cover with fresh water. Bring to the boil and let it boil for 5 minutes. Drain and rinse.<br /><br />Place the beans back in the pot, cover them with fresh water (make sure that there is plenty of water covering the beans). Bring them to a gentle boil, add the bay leaf, the garlic cloves and the potatoes, if you are using them.<br /><br />Cook the beans until tender – it will take 1-2 hours, depending on the beans. Once they are cooked, drain and reserve the cooking liquid. Remove the bay leaf. Leave the beans to cool.<br /><br />Put the beans and the garlic (and the potatoes) with 20ml of the cooking liquid into a blender, or food processor. Add the fresh herbs, olive oil, lemon juice, salt and pepper. Add more liquid if needed.<br /><br />Taste and adjust seasoning. Garnish with EVOO, fresh chopped herbs, capers and olives. <br /><br /><b><i>A healthy note</i></b>: <b>Cannellini beans</b> (<i>Phaseolus vulgaris</i>) are one of the best sources of fibre. Research has shown that the high content of fibre can help lower cholesterol and prevent the quick rise of blood sugar levels after a meal. It makes them especially good for people diagnosed with diabetes, hypoglycaemia or who are insulin resistant. Cannellini beans are rich in Leucine, an aminoacid that is beneficial in exercise recovery.<br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-32880826989348054092018-05-10T08:16:00.000-07:002020-01-13T06:09:01.698-08:00Papaya sauce for an English barbecue<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Last weekend, when I couldn’t find chicken on the supermarket shelves, I realized it was going to be barbecue-time all over London. The friends who invited us for a barbie in their garden made as a centrepiece some gorgeous king prawns. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />One of the things I made to take with us was a sauce to go with the prawns or meat. The theme of the dish was Caribbean. Papaya and lime brought to the English garden a flavour of the tropics. At 28 degrees Celsius, the setting was perfect.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The ingredients.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My papaya and lime sauce.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">This is a very simple and quick recipe but it will give your barbecue an oomph. If you decide to make prawns at home for a dinner party, this sauce will bring a special something to the table. You just need the following:</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b><br /><br />1 ripe papaya, skin and seeds removed<br />1/2-1 birds eye chilli, seedless (you can also use half of a Scotch Bonnet if you want it extra hot)</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">1 shallot</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Juice of 1 lime<br />½ teaspoon cider vinegar or white wine vinegar<br />1 garlic clove<br />2cm ginger<br />Allspice powder, add to your taste (optional)<br />A pinch of sugar or 1 teaspoon of maple syrup<br />Salt to taste.<br /><br /><b>Method</b><br /><br />Blend all the ingredients together. Place the sauce in a small pan, bring to a boil and let it simmer for 10 minutes. Leave to cool. It’s now ready to be tasted.<br /> <br /><i><b>A healthy note</b></i>: <b>Papaya</b> (<i>Carica papaya</i>) is an excellent source of vitamin C, carotenes, folic acid, vitamins A and E, potassium and dietary fibre. But it is papain, an enzyme that helps break down or digest protein, that makes this delicious fruit so special. In many countries, papaya is used as an ingredient to tenderise meat. It is also used to treat indigestion, hay fever and other causes of allergies. The black seeds are edible and some people eat it to alleviate constipation. <br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-76477250059297489522018-05-02T23:43:00.001-07:002020-01-13T06:09:41.072-08:00Keeping the tradition – cake for an afternoon tea<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Afternoon tea has been a ritual in my family for as long as I can remember. When I was growing up, going to my grandmother’s home for tea was a must. But I wasn’t under any obligation, I really loved it.<br /><br />My paternal grandmother was from a Lebanese background. The Lebanese take food and family gatherings very seriously. Food is often an excuse for them. Every day we had some sort of homemade cake, biscuit, bread, pudding, plus some seasonal fruits. Actually, I was very lucky with both sides of the family. My maternal grandmother not only cooked Brazilian food superbly well but also Italian - because of my grandfather’s roots. <br /><br />Forward to this day, my family spontaneously created a habit of afternoon tea. My husband and I often work from home and we have the luxury of having a tea break. Instead of buying cakes, or going for the “healthy” option of raw energy bars, I prefer to make them myself. This way I can control the amount of sugar and the quality of ingredients that go into them. I also want my daughter to have the pleasure of coming home from school and finding the smell of freshly homemade cake, muffins (savoury/sweet), or biscuits in the house. <br /><br />I am not one for the calorie counting culture. A so called “healthy” raw energy bar might contain more sugar than a piece of cake (see below on <b><i>A healthy note</i></b>). <br /><br />We are not only getting the pleasure of carrying on the tradition of an afternoon tea as a family but we are also gaining some nutritional benefits from my homemade baking.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The ingredients.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Mixed and ready to be baked.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The lemon syrup.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My lemon polenta cake.</span></span></span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Lemon polenta cake</b></u></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>serves 16</i><br /><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b><br /><br />For the cake<br /><br />200g organic soft unsalted butter (plus some for greasing)<br />160g caster sugar<br />200g organic ground almonds<br />100g organic fine polenta (or cornmeal)<br />1½ teaspoons baking powder <br />4 small organic eggs (or 3 large)<br />zest of 2 lemons </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />For the syrup<br /><br />juice of 2 lemons (the ones you used above)<br />50 grams caster sugar or honey</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>Method</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b><br />Preheat the oven to 180°C. Grease a 23cm loose-bottomed cake tin with butter, sides and all, and line it with a baking parchment. <br /><br />Beat the butter and sugar together until light and pale.<br /><br />Beat in the eggs, one by one. <br /><br />In another bowl mix together the almonds, polenta, baking powder, lemon zest. Add this mixture to the butter/sugar/egg mixture. <br /><br />Pour the mixture into the tin and bake for 40 minutes.<br /><br />Make the syrup by boiling together the lemon juice and sugar in a small saucepan.<br />Simmer over a medium heat for about 10-15 minutes. Set aside to cool.<br /><br />Remove the cake tin from the oven. Prick the top of the cake all over with a skewer, then pour or brush the warm syrup over it. Leave it to cool. <br /><br />Delicious served with a dollop of yoghurt and chopped pistachios.<br /><br /><i><b>A healthy note</b></i>: A serving of my polenta cake can provide around 13g of sugar (</span></span><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">it’s
not ideal if you are trying to have a very low sugar intake, but it’s
ok for those who don’t have restrictions and who are on a healthy
balanced diet)</span></span>, as opposed to some raw energy bars that provide approximately 19g per serving. Remember that the recommended maximum refined sugar intake for an adult is 30g a day; and for a child between 19g-24g (see <a href="https://www.nhs.uk/Livewell/Goodfood/Pages/sugars.aspx">NHS for the government guidelines</a> ).</span></span><br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-48002901186266658842018-04-18T22:56:00.001-07:002020-01-13T06:10:28.045-08:00Is bread fruit?<br />
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Despite my inclination for locally sourced ingredients, sometimes I do miss some things that never grow here. But, as part of my quest for food diversity, once in a while I like to explore things that I never tried before or haven’t tried for a long time. It’s important to keep the gut happy.<br /><br />London is amazing for that. It has loads of ethnic markets and shops that ship seasonal produce to this country from all over the world. Last weekend, I went for a day out at Brixton Market. It was buzzing with people as always. The stalls were vibrant with fruits, herbs and vegetables. <br /><br />Breadfruit (which originated in the South Pacific and spread to the rest of Oceania, South East Asia, Africa, Caribbean islands, Central America and South America), has crossed the ocean to Great Britain this month. When I saw it on the stalls it transported me straight back to my childhood. Mum used to take me to my dance classes and, on the way, we would walk past a breadfruit tree with lots of the fruits crashed on the ground. She always felt sorry to see them go to waste. But, she had a friend who used to grow them in her garden and always dropped a fruit or two for us. One of her favourite recipes was breadfruit flan. That dessert lives in my memory.<br /><br />Breadfruit is an extremely versatile fruit. You can boil, fry, mash, roast, pickle, ferment, use it in bread doughs, made into a flour, puddings, savoury dishes etc. It is used as staple food in the Polynesian islands as it has great nutritional value (see A healthy note below). The mature fruit can weigh up to 3 kg. It can also feed a small family. In the north of Brazil breadfruit is consumed warm at breakfast, boiled or steamed, with butter. It is a great substitute fo any type of carbohydrate, like bread or cereals, potatoes or rice. It makes an ideal gluten-free dish. <br /><br />The taste of breadfruit is very similar to cassava root, also a very popular staple food in the north of Brazil and is not as ‘smelly’ as its cousin jackfruit.<br /><br />Whereas in the tropical countries the fruit is seen everywhere, understandably, here in the UK it doesn’t come that cheap. One kilo (or half of a fruit) can cost £5. <br /><br />With the excitement of finding breadfruit in London, I brought some home with me. I roasted it and invited my sister and my brother-in -law to come over to nibble the snack over a very cold glass of beer. Like being in the tropics.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Boil the fruit.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Allow them to cool.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Brush the slices with the oil of your preference, season...</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...and bake until they are golden and crispy.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My roasted slices of breadfruit.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Roasted slices of breadfruit</b></u><br /><br /><b>Ingredients</b><br /><br />Half breadfruit<br />Olive oil or coconut oil<br />Sea salt and Black pepper<br /><br /><b>Method</b><br /><br />Preheat the oven to 200 degrees Celsius. <br /><br />Remove the skin and the core of the breadfruit. Cut the white flesh in slices, as you would do with chunky chips. Boil, or steam them, in salted water until they are easy to prick with a knife. Not too soft.<br /><br />Allow them to cool. <br /><br />Line a baking tray with parchment paper, coat the slices of breadfruit with the olive oil or coconut oil, season and place the slices carefully on the tray. Avoid crowding them.<br /><br />Place the tray in the oven and bake for approximately 30 minutes, or until they reach a lovely golden colour. Turn them over half way through. <br /><br />Serve.<br /><br /><i><b>A healthy note</b></i>: <b>Breadfruit</b> (Artocarpus altilis) is high in carbohydrates and in dietary fibre, which helps to regulate your digestive system; lower high cholesterol and blood pressure. It contains high amounts of vitamin C, magnesium, calcium and potassium. It is also a great source of the B vitamins, especially niacin (B3), thiamine (B1) and pyridoxine (B6). Breadfruit contains both the essential fats Omega 3 and Omega 6 - they are good for your heart and skin health. The fruit contains some carotenoids, like lutein, which helps to prevent macular degeneration.<br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-57448010977251525672018-04-12T03:46:00.000-07:002020-01-13T06:11:09.607-08:00Wild for Garlic - revisited<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">What I love about seasonal food is the excitement of having in your kitchen that particular ingredient you missed in the rest of the year. <br /><br />Back in my farmer’s market this weekend I found wild garlic again in the stalls. Some people are able to forage for it. The plant is very easy to identify and can grow sparingly on the riverbanks and in the woods of England. If you are thinking of foraging, make sure you do your research: wild garlic leaves look similar to Lilly of the Valley, that is a poisonous plant.<br /><br />A few years ago I posted three recipes <a href="https://margotskitchen.blogspot.co.uk/2012/03/wild-for-garlic.html">here</a> using wild garlic. This time I decided to make something new and easy. Great for a last-minute snack for visitors. As I also said previously in my <a href="https://margotskitchen.blogspot.co.uk/2012/03/wild-for-garlic.html">post</a>, wild garlic can be eaten raw or cooked. All parts of the plant are edible. They are milder than garlic cloves. You can add them to soups, make risotto, eat them raw, sautée them or make an aromatic pesto. Be creative. But go easy with the amount you eat, as it can create a little bit of havoc with your digestion.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The puff pastry I used and the wild garlic pesto.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Mix the pesto with and spread it on the pastry... </span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...if you prefer not to have ricotta spread the pesto directly on the pastry.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My wild garlic pesto with ricotta rolls</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Wild garlic and ricotta roll</u></b><br /><br />Depending on the size of the puff pastry you buy you may not need to use the whole amount of the filling. Too much filling can make the roll too rich and wet. You can also use the recipe below to mix into warm pasta, like a pesto sauce.<br /><br /><b>Ingredients</b><br /><br />1 puff pastry sheet, thawed (I use organic Dorset Pastry) <br /><br /><b>For the filling</b><br /><br />100g wild garlic pesto (see recipe <a href="https://margotskitchen.blogspot.co.uk/2012/03/wild-for-garlic.html">here</a>)<br />50g organic ricotta<br />1 egg, beaten </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Parmesan cheese, grated (optional)<br /><br /><b>Method</b><br /><br />Pre-heat the oven at 200°C. <br /><br />Mix the ricotta and wild garlic pesto, season to taste. <br />Lightly flour the work surface and roll out the puff pastry dough and spread the ricotta mix on the dough. Roll up the puff pastry and close the edge. Rest the dough in the refrigerator for 10 minutes. <br />Slice the roll in approx. 2.5cm pieces. If you want you can sprinkle some parmesan cheese on top. <br />Place them on a baking sheet, brush the sides and top with the beaten egg, and bake in the oven for 10 to 15 minutes. Turn the heat down to 150C and bake for 5 more minutes - or until they are golden, dry and crispy.<br /><br />Let them cool off a bit and enjoy!<br /><br /><b><i>A healthy note:</i> Wild Garlic</b> (Allium ursinum): also known as Ramsons or Bear’s garlic. Wild garlic has similar healing properties to the cultivated garlic. It is very good for your digestive system, immune system and the cardiovascular system. It helps to control blood pressure and blood cholesterol levels (it helps to reduce blood stickyness). Wild garlic has antibacterial, antifungal and antioxidant properties. It also prevents colds and flus. Wild garlic is known to ease stomach pain and acts as a digestive tonic. <br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-26707875520421944002018-04-05T00:28:00.000-07:002020-01-13T06:02:35.203-08:00A lovely wobbly dessert<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">With spring officially here, I couldn’t help but bring some edible flowers into my kitchen (thanks <a href="http://www.thelondonfoodie.co.uk/">London Foodie</a>). I have been using them in every single way. I mean, in savoury and sweet dishes. This week, I made an elderflower jelly to salute the colourful season of the year. Apart from the fact that the jelly looked stunning, the family approved the taste too. The flowers I used were pansies which added a bit of texture and fresh flavour. <br /><br />The edible flowers are delicate and quickly perishable. I had a big stash and decided to store the ones I didn’t use by freezing them in ice cubes to jazz up my summer drinks.<br /><br />My sister gave me a beautiful vintage jelly mould which I was looking forward to using. The first time I used it, it was a bit of a challenge to turn it out but on the second attempt it worked out beautifully. The trick is this: the water you dip the mould in shouldn’t be too hot. <br /><br />I plan to make a lot more jellies this summer using a variety of fruits and edible flowers.<br /><br />Please do make sure that the edible flowers you are buying are certified organic - unless you are growing them in your own garden, free from pesticides.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Before...</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...and after! My elderflower jelly.</span></span></td></tr>
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<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Elderberry jelly</b></u><br /><br /><b>Ingredients</b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">180ml elderflower cordial (I used a homemade one. Otherwise, I recommend <a href="https://www.belvoirfruitfarms.co.uk/our-drinks/type/cordials/organic-elderflower-cordial/">Belvoir</a>)<br />1 Tablespoon organic unflavoured gelatin powder<br />Blueberries, as many as you like</span></span><br />
<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">Edible flowers, as many as you like<br />310ml filtered water <br /><br /><b>Method</b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">Place the cordial in a small saucepan and heat gently to just below boiling point. Remove from the heat. Add 150ml of cold water to the pan, followed by the gelatin, and stir well until it is dissolved. Add the rest of the water. <br /><br />In a jelly mould carefully place the berries, some flowers, and pour over them just a little bit of the jelly mixture. Place the mould in the fridge for half an hour to one hour. This will stop the berries and flowers floating to the top.<br /><br />Repeat the method 2-3 more times. Cool it in the fridge until fully set. <br /><br />Turn it out and serve.<br /><br /><i><b>A healthy note</b></i>: <b>Elderflower</b> has been shown to soothe irritated sinuses and mucus membranes. <b>Gelatin </b>helps the lining of the intestine and the digestion of dairy products. Gelatin is recommended for people who suffer from Crohn’s disease, diverticulitis, leaky gut, colitis and other digestive problems.<br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-31837534622702387242018-03-29T05:38:00.000-07:002020-05-09T08:32:20.689-07:00An Asian salad with clementine and physalis <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "arial" , sans-serif; font-size: small;">Hello everyone! As I mentioned in my last post,
I spent the past two weeks busy in the kitchen - but not mine. I was helping my
friend Luiz Hara, aka <a href="http://www.thelondonfoodie.co.uk/"><span style="color: blue;">The London Foodie</span></a>, with the photoshoot for his
next book, <a href="https://www.amazon.co.uk/Japanese-Larder-Luiz-Hara/dp/1911127624"><span style="color: blue;">The Japanese Larder</span></a>. I had great fun and also
learnt loads about Japanese food beyond sushi and sashimi. Luiz has developed
really delicious and easy-to-make recipes. <br />
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One of those recipes, he kindly allowed me to share with you today, a sneaky
preview, pre-book launching. Luiz is an expert in combining the flavours of
East and West, as he has already shown in his <a href="https://www.amazon.co.uk/Nikkei-Cuisine-Japanese-South-American/dp/1910254207/ref=sr_1_1?s=books&ie=UTF8&qid=1522237268&sr=1-1&keywords=nikkei+cuisine"><span style="color: blue;">previous book</span></a> and regularly showcases in his <a href="http://www.thelondonfoodie.co.uk/p/the-london-foodie-supper-club.html"><span style="color: blue;">supperclubs</span></a>. <br />
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This salad is very simple to make and it is an explosion of flavours. It adds
freshness and balance to any meal, especially when it accompanies meat. See
below.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The ingredients...</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76lSGfLJRrlR9e7cmDyFsN3nn6uI4Hfd_JmxzsUpIC-jHRHUMY5eE27WpfqH9UfDwPsndZ7Khr2C4LjnYrW9962Gb_WxEHgjbH2aMWVIkTzv5wszQX4yZqdSqEmWUiYZcZYxDcnq_X43G/s1600/_DSC5828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76lSGfLJRrlR9e7cmDyFsN3nn6uI4Hfd_JmxzsUpIC-jHRHUMY5eE27WpfqH9UfDwPsndZ7Khr2C4LjnYrW9962Gb_WxEHgjbH2aMWVIkTzv5wszQX4yZqdSqEmWUiYZcZYxDcnq_X43G/s640/_DSC5828.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">...chopped and ready to be mixed.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d57iywzM6npLRym15m5zSikulb3vYgIngEYypzA-JXbyJ1Kh8inAgaCPEfhBEBwgsgyGT2SKfSvMh3z4GTvITJ5Q8HroebF5BhHw_8O80KgY8psJxWvrFXDljHYbNNaIU-oJ37B93fCL/s1600/_DSC58340-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-d57iywzM6npLRym15m5zSikulb3vYgIngEYypzA-JXbyJ1Kh8inAgaCPEfhBEBwgsgyGT2SKfSvMh3z4GTvITJ5Q8HroebF5BhHw_8O80KgY8psJxWvrFXDljHYbNNaIU-oJ37B93fCL/s640/_DSC58340-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My Asian salad with clementine and physalis.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><u><span style="font-family: "trebuchet ms" , sans-serif;">Clementine,
Coriander and Toasted Coconut Salad</span></u></b><span style="font-family: "trebuchet ms" , sans-serif;"> <span style="font-size: xx-small;">(</span></span><span style="font-size: xx-small;"><span style="font-family: "trebuchet ms" , sans-serif;">The Japanese Larder - by Luiz Hara)</span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: xx-small;"> </span><i> </i></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: xx-small;"><i><span style="font-family: "trebuchet ms" , sans-serif;">Serves
2</span></i></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">In
Luiz’s book this recipe accompanies the Roast Duck in Clementine Teriyaki
Glaze. I have tweaked the recipe slightly, replacing two of the ingredients for
the salad dressing just because I didn’t have the right ingredients at home. I
need to upgrade my Japanese larder <br />
<br />
<b>For the salad</b> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2x clementines, peeled and
segmented<br />
4x physalis, washed and cut into quarters<br />
2 Tablespoon coriander, chopped<br />
¼ red onion, peeled and finely sliced<br />
½ red chilli, finely diced<br />
2 Tablespoon desiccated coconut<br />
1 Tablespoon peanuts, toasted<br />
micro coriander and edible flowers to decorate (optional)<br />
<br />
<b>For the salad dressing</b><br />
<br />
1 Tablespoon light soy sauce (I used Tamari sauce)<br />
1 Tablespoon lime juice<br />
1 Tablespoon caster sugar (I used coconut sugar)<br />
a generous pinch of dried red chilli flakes<br />
<br />
<b>Method</b><br />
<br />
To make the salad dressing, add all ingredients in a bowl and mix well until
the sugar is completely dissolved. Reserve.<br />
<br />
Prepare the salad by peeling and segmenting the clementines. Remove as much of
the white pith as possible. In a pan, dry-fry the desiccated coconut for a
couple of minutes until lightly golden. In the same pan, dry-fry the peanuts
for a few minutes until toasted, remove from the heat and roughly chop. Wash
and cut each physalis into quarters.<br />
<br />
Add the clementines, physalis, sliced red onion, chopped coriander, diced
chilli, most of the desiccated coconut and toasted peanuts. Mix well.<br />
<br />
To serve, mix the salad dressing into the clementine salad, transfer to the
serving plates sprinkling the remaining toasted coconut and peanuts over it. <br />
<br />
<b><i>A healthy note</i></b>: <b>clementines</b> (citrus x clementina) are rich
in a variety of nutrients such as vitamin C and folate; minerals such as
calcium, magnesium and potassium (good for the health of the heart); and a
source of dietary fibre, which helps digestion, preventing constipation.
Clementines contain the phytochemicals limonoids and quercetin.<br />
<br />
Till next week!</span></span></span></div>
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</style>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-20080372983679827712018-03-15T00:04:00.001-07:002020-01-13T06:11:53.378-08:00A take-away breakfast<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">This week, and next, I won’t be cooking in my kitchen. I am helping a chef and friend, who is launching his second cookbook, with the photoshoot of his food. As I have been cooking with him and leaving very early in the morning, I take my breakfast with me to make sure that I have a good start. <br /><br />One of my choices of breakfast I’ve already posted <a href="http://margotskitchen.blogspot.co.uk/search?q=bircher+muesli">here</a>: a recipe for Bircher muesli. To be honest the way I make it always changes a bit depending on what I have at home. This week I have made the muesli with 75g of oats, 150ml of kefir, 60ml of apple juice (you can also use oat milk), half grated apple, </span></span><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">a squeeze of lemon juice, 25</span></span>g walnuts, a pinch of cinnamon and ½ tbsp. of chia seeds, soaked overnight. As I mentioned on my previous post on <a href="http://margotskitchen.blogspot.co.uk/search?q=bircher+muesli">Bircher muesli</a>, soaking the grains and nuts overnight reduces the indigestible phytic acid and enzyme inhibitors. This process improves the digestion and absorption of the nutrients in this muesli loaded with fibre, protein, vitamins, minerals and essential fatty acids.<br /><br />In the morning I just added mixed berries, black grapes and a few more chopped pecan nuts. To increase the vitamin C content, I also added ¼ teaspoon of vitamin C powder (<i><a href="https://www.thesynergycompany.com/pure-radiance-c">Pure Radiance</a></i>) - made from wild berries, berries and sprouts. If you want your muesli slightly sweeter you can drizzle some raw honey or maple syrup over it. Pour more kefir if needed. It serves 1-2. <br /><br />I won’t be able to post next week but I will return the week after with some new recipe ideas. <br /><br />See you in two weeks’ time! </span></span> Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0tag:blogger.com,1999:blog-1672315356117469471.post-7311964839439557892018-03-08T02:58:00.002-08:002020-01-14T09:24:51.222-08:00Celeriac - it looks odd but tastes great<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLZu-9fqJvDtUkxiOsyqrmu1OPqLs1gYcgkM56OpkFC73ksdGCMvrik8JpClj4TdYLR3gB5vk1YLoX2snT7TL9hckTKs_yXE8nG0mFypPHh0HCX_3nzpOyF8s3QVk6j4BHyRHsYxU9Hr9/s1600/_DSC5572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKLZu-9fqJvDtUkxiOsyqrmu1OPqLs1gYcgkM56OpkFC73ksdGCMvrik8JpClj4TdYLR3gB5vk1YLoX2snT7TL9hckTKs_yXE8nG0mFypPHh0HCX_3nzpOyF8s3QVk6j4BHyRHsYxU9Hr9/s1600/_DSC5572.jpg" /></a></div>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">I was planning to bake a courgette bread this week for a friend who came for lunch. But then I realised that it’s not courgette season. I like to make the most of the seasonal vegetables as they optimize the flavour. It is also better for the environment and local producers. I had a chance to go to my local farmer’s market this weekend and chose celeriac, the unusual bulbous-looking vegetable. A relative of celery, also called celery root, it has more of a nutty and creamy flavour. <br /><br />I wanted to try to make something new with it, instead of soups, mash, or simply roasting. I decided to go for a simple celeriac version of potato galette (Pommes Anna). A no-fuss dish, with only a few ingredients. Just the way I like: simplicity is what I want to achieve more and more with my cooking.<br /><br />I served it with some sautéed greens, farro salad and some slices of chicken. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD5vl7DPp8nL6u9Y6KHAabLkednqgbMhtvGUaYpJLmoSagpwYAtuWstlGj20byp3f132N-uWxh2y-6SDi6Lf1okZNE_5nO7U7Dah8IiDwTqsvOsj5Emq2AEMjjpZBnV61PQhB7F-KGxEW/s1600/IMG_3871.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD5vl7DPp8nL6u9Y6KHAabLkednqgbMhtvGUaYpJLmoSagpwYAtuWstlGj20byp3f132N-uWxh2y-6SDi6Lf1okZNE_5nO7U7Dah8IiDwTqsvOsj5Emq2AEMjjpZBnV61PQhB7F-KGxEW/s640/IMG_3871.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">the unusual look of celeriac.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh4GJgOUwPX4UGyRE_zFrVfeKW-v5Y4ozPfJARyRO7JvobZVNtY4G2LmMPVOjKRQzlokvQIlUFDnSmIvz_2qteX-xp4no-WeoGuiNNlsJwiXjs8jurJOgpXLNaM2JbTxrT72EGGS8Q11A/s1600/IMG_3874.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh4GJgOUwPX4UGyRE_zFrVfeKW-v5Y4ozPfJARyRO7JvobZVNtY4G2LmMPVOjKRQzlokvQIlUFDnSmIvz_2qteX-xp4no-WeoGuiNNlsJwiXjs8jurJOgpXLNaM2JbTxrT72EGGS8Q11A/s640/IMG_3874.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The roots.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">The sliced celeriac. </span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Mixture of olive oil, butter, salt and pepper to pour over.</span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">With tossed herbs.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSSkreXxE6rJFkQm_3DTrk1mYb3w3S9sVksvenFlNneT6XixPguNSJTgmOvxkKCshegdcXfOL5JqUVcKyDe3FFrcv01EQBHJ_YWUNOFfy6t-9pirjORnLtPbzS-HNe2wJ1oI_x6BNEWuA/s1600/_DSC5540.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSSkreXxE6rJFkQm_3DTrk1mYb3w3S9sVksvenFlNneT6XixPguNSJTgmOvxkKCshegdcXfOL5JqUVcKyDe3FFrcv01EQBHJ_YWUNOFfy6t-9pirjORnLtPbzS-HNe2wJ1oI_x6BNEWuA/s640/_DSC5540.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">Ready to bake for about 40-45 minutes.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUSVfDhwYagsx0naMFhpUeSlzNaWlXnW2Uh-MSvukqrPQJw0GGJ2yxAUv_BEwQajdEWOLN4D0_yvNcj_aiIGYh9AQpVXH5xHBfcZemyM2EhG11bs_cg0z9Uy0PtSq2jiKBjnhXB9ZNmE2/s1600/IMG_3835.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUSVfDhwYagsx0naMFhpUeSlzNaWlXnW2Uh-MSvukqrPQJw0GGJ2yxAUv_BEwQajdEWOLN4D0_yvNcj_aiIGYh9AQpVXH5xHBfcZemyM2EhG11bs_cg0z9Uy0PtSq2jiKBjnhXB9ZNmE2/s640/IMG_3835.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;">My celeriac galette.</span></span></td></tr>
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<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><u><b>Celeriac galette style</b></u><br /><br /><b>Ingredients</b><br /><br />1 large celeriac <br />1/4 cup extra virgin olive oil<br />50g organic unsalted butter<br />Maldon sea-salt<br />Freshly ground black pepper<br />1 Tablespoon fresh thyme, leaves picked<br />1 Tablespoon fresh oregano, roughly chopped<br />1/2 cup water</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><b>Method</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b><br />Preheat the oven to 200°C. Slice the celeriac thinly - you can use a Japanese mandoline to make it easier. Place the slices in a mixing bowl and set aside.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Melt butter with the olive oil in a heavy bottom pan over medium heat, season with sea salt, black pepper and herbs. Pour the oil mixture over the sliced celeriac and toss. Place the celeriac in the oiled pan, overlapping the slices tightly and in layers. Add ½ cup of water. Bake until the celeriac is golden and tender, about 40-45 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Remove the pan from the oven and carry on cooking the galette on the stove to reach crispness. Cook it over high heat until you can see the edges and the bottom reaching a golden colour. It might take about 5-7 minutes (this timing may change depending on the size of your pan or the number of layers). Let it cool for about 10 minutes. </span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br />Using a spatula, loosen carefully the edges of the galette. Turn it upside down onto a wooden board or a plate. If any celeriac slices stick to the pan just place it back on the top of the galette. </span></span><br />
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</style> To finish the dish, sprinkle some fresh thyme and oregano over it.</span></span><br />
<span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /><i><b>A healthy note</b></i>: <b>Celeriac</b> (<i>Apium graveolens rapaceum</i>) helps to maintain a healthy digestive system due to its high dietary fibre content. It’s a mild diuretic, and according to ayurvedic medicine it has warming properties. Celeriac is an excellent source of vitamins A, C, K, and the mineral potassium.<br /><br />Till next week!</span></span>Margot Caronehttp://www.blogger.com/profile/07127719429939220966noreply@blogger.com0