Vegetarian

Non-Alcoholic Mulled Wine

by

Ingredients 500ml pomegranate juice 25g golden caster sugar handful of frozen blackberries 250ml apple juice 1 cinnamon stick 1 star anise 4 cloves 3 black peppercorns 1 orange, quartered Instructions Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan. Add the cinnamon, star anise, cloves, peppercorns and orange. Heat gently until simmering. Taste for sweetness, then strain … Read more

Sprout, Comté & Walnut Tart

by

Ingredients flour, for dusting 2 tbsp olive oil knob of butter 1 leek, sliced 1 sharp green apple, diced 200g Brussels sprouts, shredded 1 tbsp lemon juice 200ml double cream 50g natural yogurt 100g comté (or vegetarian alternative), grated, plus extra to serve 3 eggs freshly grated nutmeg handful of walnuts For the pastry 50g pumpkin seeds, blitzed to a crumb 150g … Read more

Poached Leeks Vinaigrette and Pangrattato

by
Poached-leeks-vinaigrette-and-pangrattato-BestRecipeFinder

Ingredients 6 small-medium leeks 150g unsalted butter 1 litre good quality fresh vegetable stock (see tip) For the vinaigrette 1 tbsp dijon mustard 1 tbsp red wine vinegar 1 small shallot, very finely chopped 60ml extra-virgin olive oil Squeeze lemon juice For the pangrattato Big glug extra-virgin olive oil 80g dried breadcrumbs Finely grated zest 1 … Read more

Salt-baked Root Vegetables with Labneh

by
Salt-baked-root-vegetables-with-labneh-BestRecipeFinder

Ingredients 550g strong white bread flour, plus extra to dust 175g fine sea salt, plus ½ tsp 
3 free-range egg whites 
1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters) Flatbreads to serve For the labneh: 
500g thick full-fat greek yogurt 
(we used Total) 1 tsp lemon juice … Read more

Puff Pastry Recipe

by

INGREDIENTS:

  • 2 1/2 cups (320 grams) all-purpose white flour
  • 2 1/4 sticks (255 grams) butter
  • 3/4 teaspoon (4 grams) salt
  • 2/3 cup (160 ml) very cold water

INSTRUCTIONS

Step 1: Bringing the Ingredients Together

1- Puff pastry is all about butter… a lot of butter! Cut the butter into small cubes, place in a bowl, cover with a plastic wrap, and put it in the freezer for 1 hour before using it. We need frozen butter!
2- This is regular all-purpose flour that I am placing on my kitchen counter – you need some space to handle the puff pastry. Add the salt to the flour and mix well.
3- Now add the frozen butter cubes and mix them with the flour until they are covered.
4- Make a well in the center of the flour and pour about two-thirds of the water – remember, the water has to be very cold! Gently and slowly, mix in the flour with the water.
Note: Notice, I am doing minimal work – just making sure that the flour is absorbing the water. I am also squeezing the butter so it starts breaking a bit.

Step 2: First Dough Ball

1- I am using a pastry scraper to mix the dough – it’s a really nice baking tool! But if you don’t have it, you can use a spatula instead. With the scraper, bring in the flour to the center and cut through the butter with the scraper, very gently.
2- You don’t want to overwork this dough. Now add the rest of the water, and continue to mix gently the butter and flour using the same technique, until the they are lumped in together in a rough ball.
3- At this point, we are going to change the way we mix in the dough. Cut through the ball with the scraper and place one half of the dough on top of the other, and squeeze them together by pushing from the top with your hands.
4- Do it a few times times, until you get a dough ball that holds itself. Notice that there are still big chunks of butter in the dough ball – and that’s exactly what we want.

Step 3: First Rolling

1- Lightly flour your work surface, the top of the dough, and also your rolling pin. Press the dough with the rolling pin and shape it into a rough rectangle.
2- Fold the dough in thirds in the width, folding the bottom third up, towards the center, and the top third down, on top of the folded bottom layer.
3- Wrap in a plastic sheet and place in the fridge for 30 minutes.

Step 4: 5 more rolls!!!

1- Clean your surface with the pastry scraper and go do something fun until the next step
2- Here we go again, 30 minutes later, this is the 2nd roll.
3- Lightly flour your work surface, the top of the dough, and also your rolling pin. Press the dough with the rolling pin and shape it into a rectangle – around 6 by 18 inches. Use the scraper or spatula to smooth the edges – so you have a perfectly shaped rectangle!
4- Fold the dough in thirds in the width, folding the bottom third up, towards the center, and the top third down, on top of the folded bottom layer.
5- Now, mark the dough with your fingers – make 2 prints – it shows that you rolled the dough 2 times already. That’s because we have to do it 6 times!!! But I promise, this trick will help, because you will forget where you stand.
6- Place the dough in the fridge for 30 minutes.
7- Clean your work space – wait, and do it again. The third time. Then to the fridge.
8- The fourth time, Then to the fridge. The fifth time, then to the fridge.
9- And finally here is the last time. You notice that the dough is smooth, it actually has a really nice texture when you touch it. Roll as you did before and that’s it! We are done!

Step 5: Final steps!

1- Wrap the dough in a few layers of plastic wrap so it does not create a crust when refrigerated.
2- If you want to use it the same day, leave it in the fridge for 1 hour before using it.
3- If you want to use it later, you can freeze it for up to 2 weeks. Just move it from the freezer to the fridge the night before and roll it out. Now enjoy it in croissant, pies, cheese twists, or many other recipes!