Sometimes you just want something quick and simple for dinner but that shouldn’t mean boring. This camembert garlic bread is quick, easy flippin’ amazing too. I mean it’s cheese and bread and garlic so it’s hard to go wrong really.
You could try experimenting with this bread by stuffing different ingredients in the bread such as tomato sauce, chorizo, mozzarella, basil, pesto, bacon, whatever you want really.
1 whole camembert
2 garlic cloves, grated
3 Tbsp butter
½ tsp dried rosemary
1 loaf of crusty bread
Sea salt to taste
Preheat the oven to 180C.
Remove all the packaging from the camembert and use the outer box as a stencil to cut a circular hole in the centre of the crusty loaf. Do not cut all the way through. Remove just enough bread so the camembert can sit snuggly in the centre of the bread.
Remove the top rind of the camembert and place the cheese in the hole you just cut into the bread, cut side up.
With a serrated knife, score the bread several times lengthways and then widthways to achieve a checkerboard effect.
Add the garlic, butter, rosemary and a pinch of salt to a bowl and microwave for a few seconds to melt the butter. Spread this mixture between the scored lines you just made in the bread.
Sprinkle the whole thing with a little salt and set on a baking tray. Bake in the lower part of the oven for 20-25 minutes until the cheese is oozing, the bread is crusty and the garlic is fragrant.
Rip squares of the buttery garlic bread and dunk them into the gooey cheese. Shake your head in amazement.
I made this as part of a vegan Indian feast for my brother who has an insatiable appetite and a shit recipe repertoire. This results in some gigantic mounds of instant mash flavoured with various dehydrated soup sachets or if you’re lucky, gravy granules. The fact that he was sat tucking into something I’d rather grout tiles with didn’t sit right with me so I took over his kitchen one day to show him how easy and delicious actual cooking can be. This recipe was by far both of our favourites and if you try it, I’m sure it will be yours too.
Baby aubergines are stuffed with a coconut and peanut spice mix and simmered slowly in a velvety sauce in a pan until meltingly soft. It is worth making the effort to seek out baby aubergines from an Indian grocers as they take less time to cook and you get a good ratio of filling to aubergine.
10-12 baby aubergines
60g desiccated or freshly grated coconut
120g roasted unsalted peanuts
40g fresh coriander
8 cloves garlic
1 green chili
2 tbsp tomato puree
2 tsp coriander seeds, roasted and ground
1 tsp ground turmeric
1 tsp salt
3 tbsp oil
1 large onion, chopped
½ – 1 carton passata
Cut each aubergine in half lengthways, but don’t cut through the stem. Roll each one over and cut lengthways again, still keeping the stem intact.
Put a large lidded frying pan over a medium heat and, when hot, toast the coconut and peanuts for 2-3 minutes, until the coconut is starting to brown. Tip into a bowl and leave to cool. Put the coriander, garlic, green chilli, tomato puree, coriander, turmeric and salt into a food processor, along with the cooled peanuts and coconut. Pulse until coarsely ground to a grainy paste. Add a little peanut butter to help it bind if you need but not too much.
Open each aubergine out like a flower and fill with the coconut mixture, using your hands. Roll the aubergine over, open and stuff again then press closed. Save any leftover stuffing to add it to the pan later when you cook the aubergines.
Next, put the oil into the frying pan over a medium heat. When hot, add the onion and fry until golden and soft. Add the remaining filling and ½ a carton of passata. Stir to combine and allow the sauce to bubble for a few minutes. Add the aubergines and a splash of water, turn the heat up high and cook for a couple of minutes, then put the lid on and turn the heat down. Cook for 10 minutes, then gently turn the aubergines and add a splash of water if they’re looking dry. Cook for a further 20 minutes, or until nice and tender. Serve with cucumber and mint raita, or with a salad, some yogurt and chapattis.
Vibrant and flavourful and full of healthy ingredients, this dish will take you to a warm and sunny place. Once you have the ingredients in order, it’s surprisingly quick. The flavours that set this dish apart are kefir lime leaves and fresh turmeric root, blended right into the curry paste. I really recommend tracking down these ingredients from an Asian supermarket as the flavours are so fresh and full. Once you have the flavourful base made, you can use whatever fish you like. The Balinese commonly use swordfish but I used cod loin with fantastic results.
For the paste:
2 tablespoons thinly sliced ginger (skin on)
1 shallot, roughly chopped
1 tablespoon fresh turmeric – thinly sliced – skin on ( or sub 2 teaspoons ground)
2 x 5 inch sticks lemongrass, thinly sliced into disks
3 garlic cloves
1 green chilli (this will be mild)
5 kefir lime leaves
For the curry:
2 tablespoons coconut oil
2 cups water
8-10 ounces baby potatoes, cut in half
1 can coconut milk
½ teaspoon salt
1 tablespoon fish sauce
1 lime- juice
sambal oelek, or chili paste or chili flakes for additional heat
10 -12 ounces white fish – (I used cod loin. You could use tilapia, halibut, sword fish)
1 cup peas, sugarsnap peas, green beans, pak choy ( veggies that can cook in 1-2 minutes)
Garnish with lime wedge, crispy shallots, fresh mint, basil, spring onions and/or fresh coriander
Serve over Thai jasmine rice (it’s nice to toss a couple of kefir lime leaves in with the cooking rice for a beautiful aroma)
Set the rice to cook.
Place the thinly sliced ginger, lemongrass, shallot and turmeric in the food processor. Add the jalapeño, garlic, and lime leaves. Pulse until it becomes a paste, scraping down sides if necessary.
Heat coconut oil in a large skillet, over medium high heat. When hot, add fragrant paste and stir constantly until it browns lightly, about 3-4 minutes. Add 2 cups water, give a stir, bring to a boil. Add potatoes, cover and simmer 15 minutes or until potatoes are fork tender.
Remove the lid, and reduce the liquid just a little, letting it simmer uncovered for a few minutes. Add coconut milk, salt, fish sauce and the juice from one small lime. Taste. Remember this will go over the rice, so the flavours will mellow. Add chili paste or flakes for more heat.
Place the fish into the coconut sauce and simmer gently for 5 more minutes. Toss in the spring peas, snap peas or green beans and cook for just a minute or two, keeping them vibrant and snappy.
Serve over rice with a lime wedge, crispy shallots, fresh mint, basil, coriander and/or spring onions.
Flan patissier is the French equivalent of the custard tart. The delicious dessert is filled with simple, vanilla infused cream. It is the tart that you see in patisseries all over France. It is often made in a long slab that can be sliced as a treat at any time of the day.
I have provided a really in-depth method for making the pastry as this is so important to creating the final flan. The crumbly, buttery base is perfect with the thick, creamy custard filling.
For the sweet pastry:
350g plain flour
125g caster sugar
2 eggs, plus one yolk
pinch of salt
A little butter or baking spray, for greasing the tin
A little flour, for rolling
For the filling:
200ml full-fat milk
200ml double cream
1 vanilla pod
1 medium egg, plus 1 medium yolk
100g caster sugar
20g butter, melted
Essential kit You will need a 20cm loose-bottomed tart tin.
First, make the sweet pastry. You will need half the quantity given here. To make the pastry: Measure out all your ingredients before you start, and break your 2 eggs into a small bowl– there is no need to beat them. Separate the remaining egg. Put the flour and salt into a mixing bowl.
Now for the cold butter. What I do is take it straight from the fridge and put it between two pieces of greaseproof paper or butter wrappers (I always keep butter wrappers to use for this, as well as for greasing tins and rings), then bash it firmly with a rolling pin.
The idea is to soften it while still keeping it cold. I end up with a thin, cold slab about a centimetre thick that bends like plasticine. Put the whole slab into the bowl of flour – there is no need to chop it up.
Cover the butter well with flour and tear it into large pieces.
Now it’s time to flake the flour and butter together – this is where you want a really light touch. With both hands, scoop up the flour-covered butter and flick your thumbs over the surface, pushing away from you, as if you are dealing a pack of cards.
You need just a soft, skimming motion – no pressing or squeezing – and the butter will quickly start to break into smaller pieces. Keep plunging your hands into the bowl, and continue with the light flicking action, making sure all the pieces of butter remain coated with flour so they don’t become sticky.
The important thing now is to stop mixing when the shards of butter are the size of your little fingernail. There is an idea that you have to keep rubbing in the butter until the mixture looks like breadcrumbs, but you don’t need to take it that far. When people come to my classes, I find they can’t resist putting their hands back into the bowl to rub it just a little bit more, but if you want a light pastry, it is really important not to overwork it. If the mixture starts to get sticky now, imagine how much worse it will be when you start to add the liquid at the next stage. Add the sugar at this point, mixing it in evenly.
Tip the eggs, and the extra yolk, into the flour mixture and mix everything together.
You can mix with a spoon, but I prefer to use one of the little plastic scrapers that I use for bread-making. Because it is bendy, it’s very easy to scrape around the sides of the bowl and pull the mixture into the centre until it forms a very rough dough that shouldn’t be at all sticky.
While it is still in the bowl, press down on the dough with both thumbs, then turn the dough clockwise a few degrees and press down and turn again. Repeat this a few times.
With the help of your spoon or scraper, turn the pastry onto a work surface.
Work the dough as you did when it was in the bowl: holding the dough with both hands, press down gently with your thumbs, then turn the dough clockwise a few degrees, press down with your thumbs again and turn. Repeat this about four or five times in all.
Now fold the pastry over itself and press down with your fingertips. Provided the dough isn’t sticky, you shouldn’t need to flour the surface, but if you do, make sure you give it only a really light dusting, not handfuls, as this extra flour will all go into your pastry and make it heavier.
When you flour your work surface, you need to do this as if you are skimming a stone over water, just paying out a light spray of flour. (Funny as it seems, people in my classes actually practise this, like a new sport.) You need just enough to create a filmy barrier so that you can glide the pastry around the work surface without it sticking.
Repeat the folding and pressing down with your fingertips a couple of times until the dough is like plasticine, and looks homogeneous.
Your pastry is now ready to roll out and bake. Store in the fridge until ready to use.
Preheat the oven to 190°C/gas 5.
Lightly grease a 20cm loose-bottomed tart tin with butter or baking spray
Lightly dust your work surface with flour, then roll out the pastry into a circle 5mm thick and large enough to fit into the tin, leaving an overhang of about 2.5cm.
Roll the pastry around your rolling pin so that you can lift it up without stretching it, then drape it over the tin and let it fall inside.
Ease the pastry carefully into the base and sides of the tin without stretching it, and leave it overhanging the edges. Tap the tin lightly against your work surface to settle it in. Prick the base of the pastry all over with a fork to stop it from trying to rise up when in the oven (even though it will be held down by baking beans, it can sometimes lift a little).
You can use a large sheet of baking paper for lining your tart case, however I prefer to use clingfilm (the kind that is safe for use in the oven or microwave) as it is softer than paper and won’t leave indents in the pastry. Place three sheets of clingfilm (or one sheet of baking paper) over the top of the pastry case, then tip in your baking beans and spread them out so they completely cover the base. Don’t trim the pastry yet. Put the case into the fridge for at least one hour (or the freezer for 15 minutes) to relax it.
Pre-heat the oven to 190C / gas 5.
Remove the pastry case from the fridge and put in the pre-heated oven for about 20 minutes until the base has dried out and is very lightly coloured, like parchment.
Remove from the oven and lift out the clingfilm (or baking paper) and beans. Don’t worry if the overhanging edges are quite brown, as you will be trimming these away after you have finished baking your tart.
Brush the inside of the pastry case with the beaten egg and put it back into the oven for another ten minutes. The inside of the pastry, and particularly the base, will now be quite golden brown and shiny from the egg glaze, which will act as a barrier so that the pastry will stay crisp when you put in the filling.
Let the pastry case cool down then you can trim away the overhanging edges.
Turn down the oven to 180°C/gas 4.
To make the filling, put the milk, cream and vanilla pod (split and seeds scraped in) in a pan, bring to a simmer (be careful not to let the mixture boil), then take off the heat and leave to infuse for at least an hour. Remove the vanilla pod.
In a bowl, mix the egg, yolk and sugar until pale and creamy, and then whisk in the cornflour. Stir in the melted butter.
Put the pan containing the milk and cream mixture back on the heat and bring slowly to the boil, whisking all the time, then turn down to a simmer for 1 minute, still whisking all the time. Take off the heat and pour onto the egg and sugar mixture, stirring well.
Pour the mixture into the tart case and bake for around 45 minutes, until the filling is firm to the touch and a deep, dark golden on top — like the top of a crème brûlée. Take out of the oven, slide off the tin, and cool completely on a wire rack before serving.
Bierocks are made with a yeasted dough to form a pastry casing for a savoury filling of meat and cabbage and originating from Eastern Europe.
Ever in search of new ways with mince, this recipe also provides an interesting, tasty and cheap combination of ingredients that also provide a hand held snack that pairs perfectly with a cold beer. Winner!
500g strong white flour
1 7g sachet fast action yeast
1 large egg
1 tsp salt
1 tsp sugar
100ml whole milk
100ml hot water
500g lean beef mince
1 large onion, finely chopped
1 small Savoy cabbage, finely shredded
1 teaspoon black pepper
1 teaspoon salt
grated Parmesan cheese (optional)
Make the bread dough:
Put the flour, yeast, egg, salt and sugar into a bowl.
Add the hot water to the milk and add gradually to the mixture until it comes together into a soft dough. You may need more liquid, depending on the moisture in the flour and egg.
Knead the mixture for ten minutes, cover and set aside to rise for an hour.
Make the filling:
Heat a non-stick saucepan over a medium high heat and crumble in the meat. No need to have any oil, even lean mince has a certain amount of fat in it which will come out as the meat cooks.
Stir the meat around until it is browned and shiny.
Add the onion and continue stirring while the onion softens.
Finally add in the cabbage and cook until the cabbage has softened – probably no more than 2-3 minutes.
Stir in the salt and pepper, remove from the heat and set aside to cool.
When the dough has risen, tip out and pat down.
Divide dough into pieces weighing 75-80g.
Roll dough out into a 15cm square.
Put a large tablespoon of the cooled filling into the middle of the dough.
Add 1 teaspoon of the grated cheese, if using.
Bring the corners of the dough together and pinch along the edges to seal in the filling. What you will end up with looks like the back of an envelope.
Turn the buns over and place onto a parchment-lined baking sheet.
Dust the buns with flour and set aside to rise for 15-20 minutes.
Preheat the oven to 180°C/160°C Fan.
Bake the buns for 15-20 minutes until lightly browned.
Remove the buns from the oven and immediately cover the baking sheet with some tea-towels. This will trap the heat and create steam, which will soften the crust of the buns.
150g/5oz Caerphilly cheese or Welsh Cheddar, finely grated
2 eggs, separated
1 tsp English mustard
½ tsp flaked sea salt
5 tbsp sunflower oil
freshly ground black pepper
For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10 minutes, or until very soft but not coloured.
Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with cling film.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with what you fancy. I chose baked beans!
8 Spring onions – white and green part, thinly sliced, plus more for garnish
1 TBSP Fish Sauce , divided
1 TBSP Lemongrass , white part only – minced
1 TBSP Fresh Coriander – roughly chopped
5 Cups Chicken Broth , divided
1 Cups Water
1 Thai Chili – sliced (optional)
2 TBSP Miso (I used white)
2 TBSP Vegetable Oil
2 heads Baby Pak Choy , quartered into wedges (can substitute 1 regular head)
¼ tsp Crushed Red Pepper Flakes , plus more for garnish
Salt and Pepper , to taste
Make the Meatballs: In a large bowl combine the chicken/turkey, panko, minced garlic, soy sauce, grated ginger, half the spring onions, 1 tablespoon fish sauce, lemon grass, coriander and 2 tablespoons of broth. Gently mix, just until combined. Use your hands to scoop out about a tablespoon and form mixture into (1’’-diameter) meatballs. Transfer to a plate or clean work surface lined with parchment paper. Repeat until all meatballs are formed. I had 22.
In a medium pot over medium heat, combine remaining broth, water, Thai chili, smashed garlic, onion, sliced ginger, 1 tablespoon fish sauce and remaining scallions. Bring to a gentle simmer over medium-high heat. Reduce heat to maintain a simmer and cook for 15 minutes. Use a slotted spoon to remove solids and discard. In a small bowl combine miso with 2 tablespoons of the broth and whisk to combine. Add the miso mixture to the pot of broth. Stir to combine.
Meanwhile, heat oil in a large frying pan over medium heat until shimmering. Add meatballs to the pan (in batches if necessary to not overcrowd the pan) and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove and transfer to a clean plate.
Add the pak choy and crushed red pepper flakes to the broth. Simmer until pak choy is almost tender, about 3 minutes.
Add in the meatballs and bring broth back to a simmer. Simmer until meatballs are cooked through, about 5-8 minutes. Taste broth and adjust for seasoning with salt and pepper.
Serve garnished with spring onions and crushed red pepper flakes.