Lentil & Spring Greens Salad with a Spicy Tahini Dressing

Well so much for the theory that spring is on the way. It is, I guess, but so far, not so good. I did manage to scrounge a little spinach, sorrel, and mache (corn salad) from the garden just before the cold settled back in; enough for a salad with a little help from some lovely local greenhouse lettuce I've been able to get this winter.  

Greenhouse tomatoes aren't quite so good - I notice they have changed from just a year or two ago, and now stay very firm, not to say outright hard - but they taste okay, and even though I'm using them less often, they really did add to the colour and texture of this salad. I used 2 medium tomatoes and did not think them too prominent; if you are a tomato lover you could add another.

We both really liked the dressing, and I think I will be making it fairly often. It's a fairly standard tahini sauce, spiced up a little. 

If you don't want to cook the onions, it's a good idea to salt them and let them drain for 15 minutes before rinsing and draining them well. At least, the older I get the better an idea I think that is. If you are up for eating raw onion, good for you.

 

4 servings

30 minutes prep time

NOT including cooking the lentils & onions 

(15 minutes PLUS cooking and cooling time)

 

 

Cook the Lentils & Onions:

1 cup brown or green lentils 

2 1/2 cups water

1/2 teaspoon salt

1 or 2 medium onions

1 tablespoon olive oil 

Rinse the lentils and put them in a rice cooker with the water and salt. Turn on; cook. Let them cool completely before assembling the salad. This can be done up to a day in advance. 

Peel the onions and cut them into slivers. Cook them gently over medium heat in the oil until softened and lightly browned, about 10 minutes. Add them to the lentils to cool.

Make the Dressing:

1 1/2 teaspoons cumin seed

1/2 teaspoon salt

freshly ground black pepper 

1/4 to 3/4 teaspoon Aleppo pepper (to taste)

2 cloves of garlic

2 tablespoons olive oil

1/3 cup tahini 

the juice of 1 large lemon

a little water as needed

 

Grind the cumin with the salt, and put in a small bowl with the pepper and Aleppo pepper. Peel and mince the garlic and add it. Add the olive oil and mix, then add the tahini and mix thoroughly until as smooth as you can get it. Slowly add the lemon juice, a little at a time, to make a smooth paste. It should be the consistency of thick cream; add a little water, a teaspoon at a time and mixing well after each addition, until this is achieved. 

Make the Salad:

3 to 4 cups mixed shredded salad greens 

 - lettuce, spinach, sorrel, mache etc.

1 to 3 medium greenhouse tomatoes

1/4 cup minced fresh cilantro (optional)

Wash and dry the greens, and shred or tear them up fairly small. Wash and core the tomatoes, and cut them in dice. Wash, dry, and mince the cilantro. 

Mix the onions into the lentils well, then layer them with the greens, tomatoes, and dressing on a serving platter. For best looks, finish with a sprinkle of tomatoes and a drizzle of the dressing. You may not use all the dressing; in that case put it in a little jug to be passed for anyone who would like extra. 

Last year at this time I made Coconut Beef & Cabbage Curry.

Danish Meatballs in Curry Sauce

Everybody knows Swedish Meatballs! And they're delicious, no question. But rich, very rich. You would expect the Danes - who make some wildly rich dishes themselves - to try to out-do them, but in fact this popular Danish meatball dish is fairly restrained, especially if you use ground chicken. Or turkey. I didn't list it but more because I was running out of room than because I don't think you could use it. So this is really more suitable for cooking on a regular basis, and it's also quicker and easier to make.

Just like any Canadian "curry" from the past, it calls for an apple to add a little sweetness. A touch of lemon then sharpens it up. It's usually served with rice, but potatoes or noodles would be good too. Just add a green salad or vegetable to finish your meal.

 

4 servings

45 minutes prep time

 

 

Make the Meatballs:

500 grams (1 pound) ground veal, chicken, OR pork

1 small onion 

1 large egg

3 tablespoons wheat flour OR toasted barley flour

1 teaspoon salt

freshly ground black pepper to taste

the finely grated zest of 1/2 lemon, optional

a little milk if needed

2 or 3 tablespoons minced parsley, if possible

3 cups chicken or vegetable broth

Put the meat into a mixing bowl. Peel and mince the onion, and add it, along with the egg and all the seasonings. Mix well and form into 20 or 24 equal balls. 

Bring the broth to a boil in a heavy-bottomed soup pot. Gently add the meatballs and simmer for about 20 minutes. 

Make the Sauce:

1 small onion

3 tablespoons unsalted butter

1 large apple

3 tablespoons wheat flour OR toasted barley flour

2 tablespoons Madras curry powder

salt & freshly ground black pepper to taste

the juice of 1/2 lemon OR 2 tablespoons apple cider vinegar

Meanwhile, peel and mince the onion. Heat the butter in a medium skillet over medium heat. Add the onion and cook gently. While it cooks, wash and core the apple, and cut it into dice. Add it to the onion to sauté. Stir regularly. 

When the onion and apple are softened, sprinkle the curry powder and flour over them. Mix in well and let cook for another minutes until no dry powder is visible. Season with the salt and pepper. 

Scrape them into the pot of meatballs, and mix in gently but well. Add the lemon juice. Simmer for another 5 to 10 minutes, until thickened.

Serve at once over steamed rice.

 

 

 

 

 

Last year at this time I made Spinach Tortilla Wraps. 

Iraqi Lamb & Cabbage Stew

Like most stews, there's nothing complicated about this; it just needs a little advance planning. Get the split peas and lamb cooked the day before; put everything together and simmer the next day for perfect winter comfort food. Getting towards the end of the season for that, I hope, though. It looks like after a slow start spring is finally gathering some steam. 

The recipes I looked at used lamb shank and coarsely chopped cabbage so I followed suit. However, I think that this would be just as good and certainly less expensive to make with lamb stewing meat, with or without bones although bones are better if you can find it. If you are buying your lamb from a butcher you maybe able to score some soup bones. Even a little beef bone would be better than none. In fact, if lamb is not an option I would make this with beef and still expect it to be really very good.

 

My lamb shanks were the biggest I've ever seen, so I used two for the three of us, cutting off the meat and removing the bone before serving. There was enough left over for Mr. Ferdzy and I to have it for lunch the next day. So smaller pieces of lamb are better, in my opinion, and also I would chop the cabbage more finely. With those minor changes, this is one of the best stews I've had in quite a long time. 

 

This is traditionally made with dried limes, but good luck with that. I just put in a little squeeze of fresh lime juice at the end. 

You can serve it with rice, or bread on the side. It's definitely soupy/stewy, so in any case be sure to supply spoons.

 

4 to 6 servings

2 hours 45 minutes - 45 minutes prep time

Advance Cooking:

1/2 cup split yellow peas

2 cups water

1/4 teaspoon salt 

1 tablespoon olive OR mild vegetable oil

2 kilograms (4 to 6; 2 pounds) small lamb shanks

OR 1 kilo bone-in stewing lamb

water

1 teaspoon salt

 

Put the split peas, water and 1/4 teaspoon salt into a rice cooker and let them cook. Alternatively, put them in a pot and simmer gently until the peas are softened. Stir regularly. 

 

Meanwhile, heat the oil in a large skillet and brown the lamb evenly. Put it into a heavy-bottomed stew-pot with 2 cups water and 1 teaspoon salt. Cover, and simmer gently for about 1 hour, until cooked through. 

OR put it in an Instant Pot with 1 cup water and 1 teaspoon salt. Cook for 30 minutes then allow it to release naturally.

 

Both of these can be done up to a day ahead. 

Mix the Spices:

1 tablespoon coriander seed 

3/4 teaspoon black peppercorns

2 teaspoons cumin seed

1 teaspoon salt

1 tablespoon Madras curry powder

2 teaspoons sweet paprika

2 or 3 bay leaves 

Grind the coriander, peppercorns, and cumin with the salt. Mix them in a small bowl with the remaining spices and set aside until needed.

 

Make the Stew:

2 medium-large onions

6 cups chopped cabbage

2 cups crushed tomatoes

the juice of 1 medium lime

chopped cilantro of parsley to garnish, if possible

Peel the onions and chop them fairly coarsely. Wash, trim, and chop the cabbage. 

 

Add the spices and cooked peas to the meat, in a large heavy-bottomed pot. Add the tomatoes. Bring to a simmer and simmer gently for half an hour, stirring regularly. Add the onion and simmer for 15 minutes, then add the cabbage and lime juice and simmer for 10 to 15 minutes, stirring regularly, until the cabbage is done. 

If you can serve it garnished with a little chopped cilantro, so much the better. 

Last year at this time I made Onion, Mustard, & Red Pepper Bulgur.

Roasted Parsnip Chips

As an obsessive lover of potato chips, and as a lover of parsnips, you can bet I thought these were fabulous. You need to be picky about slicing them - getting them sliced evenly but thinly is the key to having this work.

 

I did 3 very large parsnips, and that's all of them on the plate. They really shrink down a lot in cooking so that's something to keep in mind. Next time I might decide it is worth breaking out the mandolin to slice them, and do twice as many. At least.

The line between "perfectly golden-brown and crisp" and "burnt and nasty" is probably about 15 seconds, so you must also really hover at the oven door for the last 5 minutes or so of cooking.

 

per serving

40 minutes - 15 minutes prep time

 

1 large parsnip

1 to 2 teaspoons mild vegetable oil

salt & freshly ground pepper OR other seasonings to taste

Preheat the oven to 375°F. Line a baking tray with parchment paper. 

Peel the parsnips and discard the skins. Using the peeler, cut the parsnips into thin but even shreds. It helps to have a good sharp vegetable peeler here. You will probably get down to a point where what is left is very hard to peel into strips; give up and keep these pieces for another dish. Alternatively, and probably better; cut the parsnips into thin but even pieces using a mandolin. I wasn't going to break out the mandolin for 3 parsnips, though. 

 

Toss the parsnip slices with just enough oil to coat them evenly, then season them to your taste and toss them again. Spread them out as evenly as possible, ideally in a single layer.

 

Roast the parsnips for 20 to 25 minutes, checking them and turning them every 5 minutes. Make sure they are spread out evenly each time. Towards the end, most likely some will be done before others; pick them out and put them on their serving plate then return the rest for more roasting. Keep a really sharp eye on them for the last few minutes of cooking - they will burn very quickly once they are done.

They will cool off fast, which is fine - these are kind of like roasted potato chips, only parsnips. However, they won't keep crisp well and should be eaten promptly. 

Last year at this time I made Pulled Pork Caribbean Style.

Tortilla de Pan

Essentially, this is a fancier French toast - Spanish toast, if you like - or a kind of pancake, more than an omelette, which is what Spanish tortillas usually are. Just to get distracted for a moment, I've come to realize by going through old cook books that what we now call French toast used to be referred to as German toast at least as often, but two world wars brought that to a definite end. Really, the first one was enough to do it. 

 

This will taste mostly quite familiar, although the touch of lemon zest along with the cinnamon is distinctive. I think it is best with fruit preserves, but have it with whatever you would normally serve with French toast or pancakes. Maybe some cream cheese and a drizzle of honey. Like the traditional Spanish tortilla of eggs and potatoes, it is customarily served at room temperature, which would make it a good choice for a breakfast or brunch buffet. If you prefer it warm, though, it will certainly be just fine that way.

 

6 servings

40 minutes - 20 minutes prep time

 

150 grams (5 ounces) stale bread

6 tablespoons milk or light cream

1 to 3 tablespoons sugar

the zest of 1/2 lemon

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

4 large eggs

1 tablespoon mild vegetable oil to cook

 

Grate or crumble the bread very finely into a mixing bowl. Drizzle the milk over the bread, and mix it in well. Let it sit for a few minutes to soak thoroughly. The bread should be moist, but not soggy - no puddles. 

In another bowl. mix the sugar, lemon zest, cinnamon, and salt. Break in one egg and whisk it in thoroughly. Whisk in the remaining eggs. 

Fold the egg mixture into the soaked bread. Let it sit again, for a few minutes. Whisk it if the bread does not seem well broken up. 

Heat the oil in a medium skillet over medium heat. Scrape in the mixture and spread it out evenly. Cook it slowly until set and slightly browned on the bottom. Slide the tortilla out onto a plate, flip the pan over it, the flip it back to right side up with the tortilla in it. Cook the second side until set and slightly browned. All of this will require a fairly low temperature; adjust it early in the process if the tortilla seems to be browning faster than it is setting. 

Serve warm, or allow the tortilla to cool to room temperature before serving. 

Last year at this time I made Barley with Vegetables.

Garbanzos with Chicken & Peppers

Greenhouse peppers at this time of year; but keep this dish in mind for late summer and early fall as well. Really, this is something I would happily eat all year long, as long as I could get the peppers.

 

I know I usually refer to them as chick peas, but this dish is so distinctly Spanish, it's going to have to be garbanzos. I also have to say that if you have an Instant Pot, there is no reason not to be cooking beans from dried. If you really have to use canned beans, though, you will need 2 cans.  

There was none around at the moment, but a little parsley on top would have been ideal.

 

4 servings

1 hour 15 minutes - 40 minutes prep time 

NOT including cooking the chick peas

 

1 1/3 cups raw chick peas

  OR 3 1/2 cups cooked chick peas

1 medium onion

1 to 3 cloves of garlic

1/2 large red bell pepper

1/2 large orange bell pepper

1/2 large yellow bell pepper

2 tablespoons olive oil

2 or 3 bay leaves

1/2 teaspoon salt

1 teaspoon cumin seed

2 teaspoons sweet OR smoked Spanish paprika

freshly ground black pepper to taste

2 cups chicken stock

1/4 cup white wine vinegar

600 grams (1.5 pounds) chicken pieces

1/4 cup barley OR wheat flour

salt & pepper to taste

2 tablespoons olive oil  

Cook the chick peas by putting them into a pot and covering them generously with water; bring to a boil, then turn it off and cover them. Let them soak for one to several hours. 

Drain the chick peas and either return them to the pot and re-cover with plenty of water and a teaspoon of salt then boil them gently until tender, or cook them in the Instant Pot - I give them 8 to 10 minutes with natural release. If cooked on the stove top, they will need 1 to 2 hours.

When you are ready to start the stew, peel and chop the onion. Peel and mince the garlic. Wash, core, and chop the peppers into dice a little larger than a cooked chick pea. 

Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion and peppers and cook for about 10 minutes, stirring regularly, until softened and reduced. Add the seasonings and mix in well, then the chicken stock and vinegar. Let this mixture simmer while you prepare the chicken to be added. 

Coat the chicken in the flour, into which the salt and pepper have been mixed. Heat the oil in a large skillet over medium-high heat, and fry the chicken on all sides until nicely browned. Add the pieces to the pot of chick peas. Use a little of the cooking broth to de-glaze the skillet, and add it back into the stew. 

Simmer for 15 to 30 minutes, until the chicken is well done and everything is thick and stewish. Rest for 5 minutes, then serve. 

Last year at this time I made Strawberry Sponge Pudding.

Buckwheat with Leeks & Mushrooms

Our spring leeks have re-appeared, albeit they still look a bit tatty. This winter was very hard on them, what with the constant freezing and thawing, but they are at least usable. They are classic with mushrooms and both of them go really well with the rough, nutty flavour of buckwheat. The result is not a complicated dish, but it's best served with simply-cooked chicken or fish, and a green vegetable. 

 

If I wanted to have this as a vegetarian dish, I would nestle some fried tofu puffs (cut in half) into it as the liquid goes in. I can see that being really good. 

 

4 servings

1 hour prep time

 

 

3/4 cup buckwheat groats

1 large leek

300 grams (10 ounces) button mushrooms 

up to 3 tablespoons unsalted butter, oil, OR chicken or bacon fat

1/2 teaspoon salt

freshly ground black pepper 

1/2 teaspoon rubbed savory OR thyme

2 cups boiling chicken OR vegetable broth

Toast the buckwheat groats in a dry skillet - one that has a lid - until slightly darker in colour, with a toasty smell. Immediately tip them out onto a plate to cool and set them aside. 

Wash and trim the leek, and slice it into rounds. Clean and trim the mushrooms and slice them. 

Heat 1 tablespoon of your chosen fat in the skillet over medium heat, and gently cook the leeks until softened and reduced in volume, but don't let them get brown. When they are ready, lift them out of the pan to another plate, pressing them against the side of the pan to squeeze out as much fat as you can before transferring them. 

Add a bit more fat, enough for the mushrooms, and add them. Mix well then let them brown on both sides, stirring occasionally. Season them with the salt and pepper, and a bit of herb. Return the leeks and mix them in, then mix in the toasted buckwheat. 

Have the chicken stock at least steaming hot if not simmering, and slowly pour it into the pan of buckwheat, etc. Mix well. Leave the pan to simmer for about 10 to 15 minutes, until much of the liquid has been absorbed. Cover the skillet with the lid and reduce the heat; continue cooking for about another 10 minutes until it is completely absorbed and the buckwheat is done. Remove the skillet from the stove, leaving the lid on, and let it rest 5 minutes before serving. 

Last year at this time I made Yellow Split Peas Loaf.

Belgian Endive & Cheese Tart with Walnuts

Frozen puff pastry (not to mention all the other ingredients) makes this dish rich and elegant, but it's very simple to make. A crisp green salad is all it needs to be a complete meal, and balances out the richness very well. It does well made ahead, so it would be good for entertaining, but it can't be made too far ahead, or the pastry will go soggy. It's not this recipe - that's a hazard of puff pastry generally. A couple of hours is good though.

You could also make small versions of this; it would make an excellent appetizer or hors d'oeuvre. In that case, though, I'd expect to use twice as much puff pastry as the total area covered with the filling would diminish every time you make the tarts smaller. Expect 18 (3 x 3 squares) or 32 (4 x 4 squares) little tarts. Baking time would be a few minutes less as well, so start checking them sooner. 

I dithered a bit about making this with blue cheese; if anyone ever tries that I'd love to know about it.

 

6 servings

1 hour 15 minutes - 45 minutes prep time 

plus allow some time to cool

 

 

Prepare the Belgian Endives:

4 medium (450 grams; 1 pound) Belgian endive

2 tablespoons unsalted butter

1 teaspoon sugar

salt & freshly ground black pepper to taste

 

Wash and trim the endives, and cut them in half lengthwise. 

 

Heat the butter in a skillet large enough to hold them in a single layer, and cook them over medium-high heat for 10 to 15 minutes, turning them over halfway through. Keep a lid on the skillet while they cook. As soon as they are turned over, sprinkle them with the sugar and season with salt and pepper.  

Once they are done, remove them from the heat and let them cool, at least enough to handle.

 

Make the Sauce:

1 tablespoon unsalted butter

1 tablespoon wheat flour

1 teaspoon Dijon mustard

3/4 cup whole milk or light cream

125 grams (4 ounces) cheese such as

   Gruyere, Gouda, Friulano - something tangy but melty

salt & freshly ground black pepper to taste

a few good grates of nutmeg

1 large egg 

Heat the butter, flour, and mustard in a saucepan and mix until they form a smooth paste; let it cook for a minute or two then mix in the milk or cream, a little at a time, to form a smooth sauce. Add the cheese, grated or cut in dice. Stir to melt it, and add the salt, pepper, and nutmeg. The amount of salt to add is going to depend very much on how salty the cheese is, but in general this dish calls for shakes of the salt shaker and not any kind of spoonfuls. 

When the cheese is melted, remove the pan from the heat. Allow it to cool enough that you can beat in the egg without the egg being in danger of cooking.

 

Assemble & Bake the Tart:

225 grams (8 ounces) frozen puff pastry, thawed 

a handful of walnuts

1/3 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Roll out the pastry on a baking tray lined with parchment. Spread half of the cheese sauce over it, leaving an inch and a half to 2 inches all around. 

 

Slice the cooked pieces of endive, discarding the solid centres, and arrange them over the cheese sauce and pastry. Dot the remaining cheese sauce over them, and spread it out evenly.  Sprinkle with walnuts, and with the Parmesan cheese. Fold up the edges of the pastry to form low sides.

Bake for about 30 minutes, until set and nicely browned. Let cool to at least just warm, or to room temperature, before serving. 

Last year at this time I made Carrot, Halloumi, & Dill Fritters with Garlic Yogurt.

Korean Green Onion & Noodle Omelettes

We really enjoyed these but as with a lot of dishes that include a carb, protein, and vegetables and yet don't seem quite sufficient to be the entire meal, I am at a bit of a loss as to how to classify them, and what to serve them with. They might make a nice appetizer, or if you want to serve them as a main course I think a bit of salad might be a good choice to accompany them; maybe this cold spinach salad. If you are serving a crowd, they could also just be one of an ensemble of other Korean dishes.

 

12 small omelettes - 4 to 6 servings

30 minutes prep time

2 bundles (100 grams) bean thread (cellophane) noodles

2 to 4 green onions

1 small carrot

2-3 tablespoons soy sauce

2 teaspoons toasted sesame oil

freshly ground black pepper to taste

1/2 teaspoon sugar

5 large eggs

mild vegetable oil to fry

parsley to garnish

chile-garlic sauce to taste

 

Put a small pot of water on to boil, then boil the noodles for 5 minutes. Drain them well and snip or cut them into short segments. 

 

Meanwhile, wash, trim, and finely chop the green onions. Peel and grate the carrot. Mix these in a mixing bowl withe the drained noodles, and season with the soy sauce, sesame oil, pepper and sugar.  

Break in the eggs and whisk until well blended. Heat a griddle or frying pan with enough oil to cover the bottom. Ladle in the egg mixture to form small omelettes. Once the bottoms of the omelettes are set, fold them in half, and cook until done, turning them over as required. Once they are set and very lightly browned transfer them to a serving plate, and continue cooking more omelettes until they are all done. Add more oil as required. 

I put the parsley on just to give a touch of colour, but it went really well with them. Maybe next time I will put some right in. Chile-garlic sauce provided the finishing touch.

 

 

 

 

Last year at this time I made Pizza Strata.

Ürgüp Köftesi

I've made meat patties with potato in them before, quite early in the history of this blog, in fact. Much as I liked those Gehacktes Rinderschnitzel, these are more complex and spicy and have quite a different feel (and taste!) to them. 

 

As ever, when grating potato to be cooked in a pan, it is so important to squeeze out as much liquid from them as possible. That hasn't changed. Also dredge them generously in flour - I prefer barley flour for this - to give them the distinct crispy finish.  

Eat them with rice and salad, or in a wrap with lettuce and pickles. You could make them a bit larger and put them in a bun too, I suppose; why not? 

These are Ürgüp Köftesi because they are koftas (meatballs) from Ürgüp, in Turkey.

4 to 6 servings

45 minutes prep time

 

2 tablespoons semolina OR bulgur

1 medium onion

2 to 5 cloves of garlic

500 grams (4 medium; 1 pound) potatoes

1/4 to 1/2 cup finely chopped parsley

500 grams (1 pound) ground beef or lamb, or mix

1 large egg

1 teaspoon salt

1/2 teaspoon allspice berries

freshly ground black pepper to taste

1 teaspoon sweet paprika

1/2 to 1 teaspoon Aleppo pepper

1/3 to 1/2 cup barley or wheat flour

mild vegetable oil to fry

 

If using semolina, it can go straight into the mixing bowl. But if you are using bulgur, it should be soaked in boiling water while you prepare the other ingredients, then drained. 

 

Peel the onion but leave the base plate on. Use that to hold onto while you grate the onion finely into a strainer. Peel and grate the garlic. It can go into the mixing bowl. Wash the potatoes and trim them, or peel them if you like, and grate them onto a board. Then, take them by handfuls and squeeze well over the sink to remove as much liquid as possible. Add the drained handfuls to the mixing bowl, then give the onion a final press and add it too. Wash, dry, and finely chop the parsley and add it. Add the ground meat and egg.

 

Grind the salt and allspice berries together, then add them with the remaining seasonings. Mix very well by hand. 

Spread the flour over a plate. Form the mixture into 12 to 18 equal sized balls, and flatten them to a 1" thick disk. Dredge them in the flour. 

Heat a good layer of oil in a large skillet over medium heat. Fry the köftesi for 4 to 5 minutes per side, until nicely browned. Test one to be sure the juices are running clear, then let them rest for 5 minutes before serving. 

The mixture will keep, well-sealed, for 24 hours in the fridge, so they can be made ahead or cooked in 2 batches. 

Last year at this time I made Bean, Belgian Endive, & Blue Cheese Salad.

Digestive Biscuits

Late March oaty baking goodness, right on schedule. Actually, I've been making these somewhat regularly all winter because I'm kind of addicted to them. They are barely sweet enough to count as a cookie, and their high fibre count makes them really quite virtuous. Although we won't discuss the butter, sigh. I knew there was a reason I can't keep away from them.

 

My estimate of 1 hour baking time assumes they all go into the oven at once, and of course they will need time to cool. 

 

36 biscuits (cookies)

1 hour - 30 minutes prep time

 

1 cup quick cook rolled oats

1 cup whole spelt flour

1/2 cup oat bran

1/2 cup wheat bran

1/4 cup ground flaxseed

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup Sucanat OR coconut sugar

2/3 cup cold unsalted butter

6 tablespoons light cream Or whole milk 

Mix the dry ingredients in a mixing bowl. Grate in the butter, and work the mixture with your fingers until there is no powdery, floury material left; everything should be in buttery crumbs. Mix in the milk or cream to make a firm dough. 

Roll the dough into a cylinder in parchment paper, and refrigerate for 10 minutes.

 

Preheat the oven to 350°F. Slice the cylinder of dough into 36 even slices (I find a serrated bread knife the best for this) then lay them on a parchment-lined baking tray (or two, if needed). They don't expand much but should not be overcrowded. I find it best to pat and press them down to an even thickness and shape by hand. Alternatively, you could roll the dough out with a rolling pin and cut them that way. 

 

Bake the prepared biscuits for 20 to 25 minutes at 350°F, until dry and slightly browned. Store in a dry, air-tight container for up to 2 weeks. 

Last year at this time I made Hot Cross Naan.

Curried Roasted Parsnips & Sweet Potatoes

What is there to say? It's curried and roasted parsnips and sweet potatoes; a little sweet, a little spicy. Root vegetables are amazing for carrying on all winter and into the spring. 

 

4 servings

1 hour 15 minutes - 30 minutes prep time

 

Roast the Parsnips & Sweet Potatoes:

300 grams (10 ounces; 3 medium) parsnips

300 grams (10 ounces; 2 medium) sweet potatoes

1 tablespoon mild vegetable oil

salt and pepper

 

Preheat the oven to 400°F. 

Peel the parsnips, and cut them into large bite-sized pieces. Wash, trim, and cut the sweet potatoes into similar chunks. Toss them with the oil in a shallow baking pan, in which they can be spread snugly but in a single layer. Season with salt and pepper. Roast for 30 minutes. Stir them and roast for a further 15 minutes. This 15 minutes is the time to prepare the spices.

Prepare the Spices & Finish:

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon fennel seeds

1 tablespoon finely grated fresh ginger

2 or 3 cloves of garlic

2 tablespoons chick pea flour

1/8 teaspoon fenugreek seeds

1/4 teaspoon black peppercorns

1/4 teaspoon allspice berries

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

a good grate of nutmeg 

2 tablespoons mild vegetable oil

1/2 cup thick yogurt

Measure the cumin, coriander, and fennel, and set them aside in a small bowl. 

Peel and grate the ginger and garlic, and put them in smallish mixing bowl. Add the chick pea flour. Grind the fenugreek, peppercorns, and allspice with the salt, and add them. Add the turmeric and cinnamon. Grate in some nutmeg. 

Heat the oil in not-too-large skillet over medium heat. Add the bowl of whole spices, and cook, stirring, for a minute or two until they toast slightly and become fragrant. Add the other bowl and seasonings and mix in well. Cook for another minute or so, until it is a bit dry and pasty. Turn it back into the mixing bowl and mix in the yogurt. 

When the vegetables have roasted for the 15 minutes, take them out and stir the spiced yogurt into them until they are all evenly coated in it. Return them to the oven and bake for a final 15 minutes. Serve at once.

Last year at this time I made Baked Penne or Ziti.