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FEATURED RECIPES

Here are some of the recipes that I find myself going back to again and again this season..

SPRING\SUMMER RECIPES

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SUFGANIYOT


  • 1 1/2 cup all purpose-flour

  • 3/8 cup whole milk (room temp)

  • 1 tbsp active dry yeast

  • 2 tbsp sugar

  • 1 large egg

  • 1 tsp salt

  • 1/2 tbsp brandy

  • 1 tbsp unsalted butter (room temp)

  • Lemon zest of 1/4 lemon

  • Jam of choice (raspberry is used here)

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Place the flour in a mixing bow. Add 1/8 cup milk, the yeast, and 1/2 tsp sugar. In another bowl, stir the remaining milk, sugar, egg, salt, brandy, and lemon zest. With the mixture running on low, slowly add the wet ingredients. Knead for about 3-5 minutes.


Shape the dough into a large ball. Transfer to a bowl greased with canola oil. Cover with plastic wrap, put in warm place until double in size. Lightly flour your work surface. Cut disks using a glass. 


Heat a deep skillet with oil to 365F (185C). Fry the disks for about 30 seconds. Train on paper towels.

Using a pastry bag, inject with jam of choice. Top with some confectioners sugar. 

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SALMON CURED

IN BEER WITH

POPPYSEED 

PANCAKES

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The Salmon

  • 1 salmon filet 

  • 100g salt

  • 100g sugar

  • 200ml beer (heavily aromatic)

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The Pancakes

  • 60g buckwheat flour

  • 1 1/2 tbsp poppyseeds

  • 200-300 ml water

  • 1 large egg

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To Serve

  • Spinach

  • Sour Cream

  • Pickled Onions or radish

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Make some incisions into the skin side of the salmon. Sprinkle the salt and sugar on both sides of the salmon, coating evenly. Place in a dish that holds the salmon. Pour over the beer, cover, and put in the refrigerator for at least 6 hours. Make sure to flip after 3 hours.  

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To make the pancake batter, combine all the buckwheat, poppyseeds, water, and egg together in a bowl. For thinner pancakes, use 300 ml, for slightly thicker pancakes, use less water. Fry up butter in a skillet on medium heat and make the pancakes. 

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To serve, slice off pieces of the cured salmon, combine with the spinach and onions, and top with sour cream. 

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CAULIFLOWER

TURMERIC

SALAD

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The Salad

  • 1 large head of cauliflower

  • 1 tbsp ground turmeric

  • 1 tbsp fennel seeds

  • Salt and freshly ground pepper

  • Olive oil

  • 100g almonds

  • 70g sunflower seeds

  • 50g pumpkin seeds

  • 100g raisins or sultanas

  • 50g parsley or coriander

  • Juice of 1/2 lemon

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For Dressing

  • 3 tbsp tahini

  • Juice of 1/2 lemon

  • 4 tbsp warm water

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Preheat the oven to 400F (200C). Cut the cauliflower into small florets. Wash and drain. Toss the florets in turmeric, fennel seeds, salt, pepper, and olive oil. Transfer to a baking tray and cook for 10-15 minutes or until the cauliflower begins to char.

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Roast the almonds dry in the oven or on the stove. Toast the sunflowers and pumpkin seeds with some salt and oil. 

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Combine the roasted cauliflower, the roasted almonds and seeds, the raisins, herbs, lemon juice, and the dressing in a bowl. Enjoy cool. 

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SUMMER GREEN JUICE

Burdock root is high in antioxidants, removes toxins from blood, may inhibit some types of cancer, can treat skin issues, and may be an aphrodisiac. This juice is high in many vitamins and nutrients and will certainly make you feel better! 

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  • 1 Burdock root

  • 1/4 Pineapple

  • 8 Kale stalks

  • 2 Apples

  • 1 Orange

  • 2 small knobs of Turmeric 

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Juice the ingredients together. If you want to sweeten it up, add more pineapple or apples. You can punch this up by adding some gin or vodka. 

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KEY LIME PIE

  • 300g of Graham Cracker Cookies 

  • 100g unsalted butter, melted

  • 4 large egg yolks

  • 400g tin condensed milk

  • 150ml double cream (or heavy cream)

  • 6 limes


Preheat the oven to 350F (180C). Crush the cookies into crumbs using either a rolling pin or a food processor.  Combine with the butter. Grease up a pie dish and construct the pie crust in the pie dish, pushing the crumbs together to form the base. Bake for 10 minutes.

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Juice and zest the limes. Set aside. 

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In a large bowl, whisk the egg yolks, then combine the condensed milk. Add the cream, lime juice and zest (save a little zest for decoration later). Then add to the baked pie crust and put in the oven for 12-15 minutes. Leave to cool and then chill for at least 4 hours.

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To serve, decorate with whipped cream and some a lime zest. 

FALL\WINTER RECIPES

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BREAKFAST PORRIDGE

  • 1/4 cup of millet 

  • 1/4 cup of rice

  • 1/4 cup of buckwheat

  • 1/4 cup of barley 

  • 1/4 cup of coconut

  • 1/2 tsp of butter

  • 1 cup of milk

  • 1 tsp of cinnamon 

  • 1/2 tsp of ginger

  • 1/2 tsp of cardamom 

  • 1-2 cups of water

  • 1/2 cup of raisins

  • 1/2 cup of almonds (optional)

  • 1/4 cup of pumpkin seeds (optional)

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In a large skillet, add the millet, rice, buckwheat, barley coconut, and butter. Roast for a few minutes on low heat. Add the milk, stir occassionally until absorbed. Then add 1 cup of water, stir occassionally. Depending on the consistency you like, you may want to add another cup of water. Add the spices, raisins, almonds, and pumpkin seeds. Best served warm. 

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CARROT GINGER SOUP

  • 1 1/2 tbsp unsalted butter

  • 4 large carrots

  • 1 yellow onion

  • 1/2 tsp freshly grated ginger

  • 1 cup vegetable stock

  • 1 cup water

  • Parsley

  • 1 tbsp sour cream

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Melt the butter in a large pot. Peel and cut the carrots and onion. Add to the pot and cook for 5-10 minutes. Grate the ginger and add this to the pot. Add the vegetable stock and water. Bring the soup to a simmer and cook for about 15-20 minutes. Make the soup smooth by using a hand emulsifer or transferring to a blender. Garnish with parsley and sour cream. 

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MARINATED SALMON

  • 1/4 cup mirin

  • 1/4 cup brown sugar

  • 1/4 cup soy sauce 

  • 2 tbsp oyster sauce

  • 2 tbsp rice vinegar 

  • 1 lb salmon

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In a dish that will hold the salmon, combine the mirin, brown sugar, soy sauce, oyster sauce, and rice vinegar. Place the salmon in the marinade, and let sit for at least 5 minutes for each side. You can then either pan fry the salmon for 2-3 minutes on either side or bake at 300F for about 20 minutes. Best when served with rice or buckwheat. 

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HOT TODDY

  • 1 cup water

  • 1/4 cup (or more) of whisky 

  • 2 tbsp honey

  • 1/2 cinnamon stick

  • 4-8 cardamom pods (crushed)

  • 1/2 inch fresh ginger

  • 1 dried fig

  • wedge of lemon

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Combine all the ingredients in a small sauce pan. Heat until warmed.

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DONUT HOLES

  • 1 cup of all-purpose flour

  • A pinch of salt

  • 1 tbsp sugar

  • 1 1/4 tsp dry yeast 

  • 1/2 (scant) cup whole milk

  • 1/4 tsp fresh nutmeg

  • 1 lemon

  • 1/2 tsp vanilla extract

  • 1 tbsp butter

  • 1 egg

  • Canola Oil

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Combine the flour, salt, sugar, and yeast in a bowl.

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In a small saucepan, add the milk, nutmeg, zest of the lemon, and vanilla extract. Warm the milk (but do not boil). Then take off the heat and whisk in the egg. 

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Combine the wet ingredients with the dry. Leave in a warm spot for 1 hour for the yeast to activate. Then in a small sauce pan, add enough canola oil to successfully fry small balls of the dough. Fry these balls until golden (1-2 minutes). Sprinkle some confectioners' sugar on top. 

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