new york cheesecake with damson compote

I have mixed feelings about Valentines day. Obviously celebrating love is a good thing but being told we all have to be romantic on the same day of the year makes me want to do the opposite. And while I love any excuse to enjoy a lovely meal, this is one night when I can’t imagine eating out.

Ruby however is well into the Valentines vibe. To her it means a disco at school and a reason to be more prolific than normal in her production of cards, pictures and assorted ‘presents.’ With Valentines coinciding with the end of term, her school drawer is being opened and each day she eagerly gives me sheaves of paper, much of it covered in orange and pink hearts. All very sweet even if the fridge and the kitchen beams are already weighed down by artwork and I’m not sure where it’s all going to go.

Anyway, I’ve made an effort too:

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Well, with all the dairy activity in this house lately, it had to be a cheesecake. I’ve long been a fan of the New York style cheesecake in Nigella Lawson’s ‘Domestic Goddess’ and have adapted it to make use of the easy soft cheese I’ve been making. The soft cheese freezes well by the way, making this quite an easy, treat pudding to make without too much planning.

Inspired by Sandy’s use of nuts in a dessert base in her vegan blog here I decided to veer substitute some of the crushed biscuit base for nuts. And I do love a tart fruit with the richness of cheesecake so, coupled with the fact that I’m trying to make a dent in the frozen fruit in the freezer (before this year’s glut arrives) damsons were the chosen fruit. Their gloriously rich colour at this time of year was obviously an attraction too.

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New York Cheesecake

For the base:

100g digestive biscuits

3 tablespoons pecans

3 tablespoons cashew nuts

100g melted butter

3 tablespoons raw cane sugar

Put the biscuits and nuts in a plastic bag and bash with a rolling pin until you have crumbs. Mix with the melted butter and sugar and press into the bottom of a greased and lined springform tin. I used a silicone heart mould this time. Put in the fridge to firm up for 1/2 hour.

For the topping:

2 tablespoons cornflour

750g homemade soft cheese (obviously you can use any bought soft cheese and I’ve found a mix of soft cheese/mascarpone is delicious too)

6 large eggs, separated

225g fairtrade raw cane sugar

2 teaspoons vanilla extract

150ml double cream

150ml sour cream

1/2 teaspoon salt

icing sugar for dusting

Preheat oven to 170C. In a large bowl, mix together the sugar and cornflour. Beat in the soft cheese, egg yolks and vanilla then slowly pour in both creams, beating constantly. Add the salt. Whisk the egg whites to soft peaks, then fold into the cheese mixture. Pour onto the chilled base and bake for 1- 1/12 hours, until the cheesecake is golden brown on top. Turn off the heat and let the cake stand in the oven for 2 more hours. Then open the oven door and let it stand for a further hour. Serve cold, dusted with icing sugar.

Tender, pink stems of rhubarb would be lovely with this, or a fruit of your choice. I opted for damsons, cooking them until they burst open with a tablespoon of water and a spoon of sugar. When they’d cooled enough to handle I removed the stones with a spoon and adjusted sugar to taste.

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I know, it’s a cracked, wonky heart but hopefully my loved ones are used to my very rustic efforts being more about the taste than perfect looks!

Would like to include this in Louisa of Eat Your Veg and Vanesther of Banger’s & Mash fab Family Friendly Foodies challenge which has the theme of LOVE this month and to the February Four Seasons Food Challenge (Food from the Heart this month) which is co-hosted by Louisa of Eat Your Veg and Anneli of Delicieux. Happy Valentines!

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learning to cook street food – a review of daylesford cookery school

I’m a big fan of street food – all those robust flavours, frugal ingredients and eating with your fingers is my idea of culinary heaven. But it’s a long time since I followed my nose to the billowing smoke of late night food stalls in the Djema al Fna in Marrakech. Or even scoffed pizza smeared with the most delicious tomato sauce straight from a wood-burning oven in an Italian hill-town.

Living up a Cotswold hill has lots of advantages when it comes to eating well; I feel so lucky to have the space to grow and even rear my own food, I have wonderful un-homogenised Jersey milk from a local farmer, there are some brilliant farmer/cheese-makers around here. And I can buy tasty meat from a nearby smallholder who look after their animals so well using organic principles (have just bought some sausages for toad in the hole). Apart from the odd exception (the splendid Urban Rajah brought Indian street food to Chipping Campden recently as part of the Bite food festival) street-food is not our forte though. For one thing, there just aren’t enough streets.

So attending a cookery class on street food, equipping myself for some DIY street food in the warmth of my own kitchen was a really exciting prospect. As was a grim February day spent amidst amongst all the organic loveliness of Daylesford.

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Before entering the cookery school, I couldn’t resist a quick look around the shop with it’s enticing array of organic food so beautifully displayed.

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In the cookery school, which has the same contemporary rustic style as the food shop, with lots of natural, muted colours, pale painted beams and jars of wholesome ingredients, we were given a warm welcome with offers of coffee and herbal teas.

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As we put on our aprons, the cookery school team talked us through the plan for our day cooking street food. With ingredients all laid out in readiness for tackling Asian style broths, kedgeree arancini, fish tacos and lamb meatballs, my mouth was watering. If only I could be this organised in my own kitchen.

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First of all though, we made marshmallows. Beetroot marshmallows with hot chocolate sauce to be precise. You can’t detect the beetroot flavour in the marshmallows, and to be fair, you couldn’t exactly count them as one of your five a day, but it’s a wonderfully natural way to create a gorgeously subtle pink colour. I wouldn’t have attempted making these at home before, so it was brilliant to have a go with experienced chefs on hand to help – not to mention being able to hand over my bowl and saucepan for washing up afterwards! I’ll definitely be making them at home now though, for presents or as a very pretty pudding that’ll definitely impress little girls.

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As well as enjoying a few marshmallows with chocolate sauce and coffee at the end of the day, we were given a bag each to bring home. Ruby was delighted and I was a popular Mummy. For one night.

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Using beetroot as a natural colouring was a sign of things to come. Daylesford farm practices organic, sustainable farming without using dangerous pesticides and herbicides on crops or artificial growth promoters, antibiotics and drugs on their animals. It was soon evident that the team at the cookery school share a genuine passion for real food; food that’s simple, natural and in season. The street food that we cooked and learnt about drew inspiration from the colourful snacks found in Thailand, Italy and Mexico. The style and punchy flavours were all there, but the majority of ingredients were from the market garden just outside the door of the cookery school.

Lamb meatballs had Moorish influences in their flavourings (cumin seeds, lemon zest, fennel seeds and coriander) but were particularly delicious as they used wonderful organic lamb farmed by Daylesford. When we made the kedgeree for our arancini, the un-homogenised milk from Daylesford’s Friesian cows was wonderfully creamy and the ‘chives’ were actually spring onion tops from the garden. We ate them with a very tasty selection of home-grown winter salad leaves.

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The day involved a good mix of hands-on cooking and relaxed sitting watching cookery demonstrations (with plenty of offers of a very delicious wine). As with all good cookery schools, it wasn’t just about having a lovely, greedy day and learning four or five recipes. Steve, who led the cookery class, had lots of useful tips and snippets of information and he’d clearly chosen dishes that enabled him to teach principles of cooking that could be applied to so many different ingredients. The kedgeree arancini for example, enabled him to teach us about risotto (interestingly he always uses water rather than stock in vegetable risottos, enabling the vegetables to be the stars) while the Mexican inspired fish tacos enabled him to teach us about home-smoking; mackerel and salmon was lightly smoked over oat chippings.

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I came away fired up with enthusiasm about home-made ‘street-food’ – keen to get on with our plans to build a pizza oven in the garden and to try at home the delicious fennel, pomegranate and mint couscous we ate with meatballs.

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 Already a fan of roasting whole heads of garlic for all that gorgeous sweet flavour, I’m now going to follow Steve’s tip of roasting a few at a time and preserving them under olive oil ready for quick, mid-week use. Especially if our harvest is good this year.

I also came away eager to present Ruby with the beautifully wrapped bag of baby pink marshmallows that I’d made myself. Here’s the recipe, kindly supplied by Daylesford:

Beetroot Marshmallows

Ingredients: 2 egg whites

500g caster sugar

250ml water

1 small beetroot

2 tbsp. icing sugar

2 tbsp.  corn flour

6 leaves gelatine

Prepare the gelatine by soaking the leaves in cold water. Combine the grated beetroot and water, simmer for 3-4 minutes, remove and allow to cool. Strain away the beetroot and combine the sugar with the pink water in a pan.

Pop the pan over a moderate heat and begin to bring up to 122C (you will need a good food thermometer or probe). In the meantime, whisk the egg whites to firm peaks in a stand mixer. When the sugar syrup has reached the correct temperature, pour it onto the egg whites with the whisk still beating. Squeeze the gelatine leaves of any excess water and pop into the warm pan left over from the sugar syrup before adding to the whisked meringue. Allow the mixer to continue for 5-8 minutes until the meringue is thick, glossy and cool.

Line a tin with a greasing of grape seed oil and a dusting of the icing sugar and corn flour combined. Pour the marshmallow mixture into the tray and allow to cool at room temperature for 2-3 hours.

When set, cut the marshmallows into cubes with an oiled knife on a surface dusted with a little corn flour and icing sugar. Dust lightly, coating with the icing sugar mixture and store in an airtight container or pop on to a plate.

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Daylesford cookery school offers a range of other classes, including Wild Food and Foraging, Nose to Tail, Cooking the Perfect Roast Dinner, Artisan Bread-Making and Bistro Classics.  For anyone looking for a real treat, it would be amazing to have a massage in the very lovely haybarn (which I wrote about here) afterwards.

I visited Daylesford cookery school to review on behalf of Cotswolds Concierge, which offers a fab guide to the Cotswolds from restaurants to hotels and days out.

kale seaweed

Packed full of vitamins, tasty and plentiful, kale is a favourite of mine at the moment. Whether whizzed up in kale pesto, shredded and stirred into Ribollita or added raw to Trine Hahnemann Scandinavian winter salads, there’s something about this hardy no-nonsense brassica that suits January.

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Knowing that it’s rich in antioxidants and Vitamins A, C and K helps too. My current passion for cabbage is also partly due to the fact that kale seaweed is proving a great way of getting my daughter to eat a heaped bowl full of greens.

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Although she has spurts of being an adventurous eater, particularly when it comes to vegetables she’s grown herself, I have to admit that Ruby is a bit of a reluctant vegetable eater at the moment. She’s gone off old favourites such as Bolognese and pesto, which were great meals for sneaking extra veggies into. And although I’m very partial to a pile of simply steamed cabbage or kale with nothing other than a few twists of pepper and a little butter or olive oil (delicious with the pheasant that’s plentiful around here at the moment and mashed potato), Ruby doesn’t share my enthusiasm. In fact, I may as well lead a herd of goats onto the kitchen table for the look of shock that a plate of steamed greens would draw.

Actually, she’d probably be delighted with the herd of goats….

When it comes to ‘seaweed’ though, now you’re talking. It may be the novelty factor – I’m finding that food from around the world goes down very well at the moment. My daughter loves her Usborne Children’s World Cookbook and is very interested in African food (due to a school project) and Chinese food (just tasty) in particular. Very different to when she was a toddler and was happy to eat veggies in food that was comfortingly familiar, at 6 she’s more likely to be scoffed in something new.

Very easy to make for a quick snack or as a side dish with oriental noodles, kale seaweed is hardly a recipe. You just sprinkle a pinch of sugar, a pinch of sea salt and a drizzle of oil over a few large handfuls of kale 9spread in a single layer in a baking sheet) and pop in a hot oven for 5 minutes until crispy.

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I’ve tried this with cavolo nero as well as curly kale and both work well. You really only need a scant amount of sugar and salt so this definitely counts as a healthy snack or side dish to me. Apparently frosts increase the sweetness of kale leaves, so if temperatures dip as forecast, the seaweed may get naturally tastier.

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Still keen to find other ways of sneaking in kale, I’m going to give it a go in a version of my Wild Greens Pie and Well Worn Whisk reminded me of this lovely Hugh Fearnley-Whittingstall Mushroom & Kale Lasagne which we enjoyed last night. I agreed with Rachel on the benefit of extra cheese to the lasagne, adding cheddar and the last of the glittery cheese (obviously minus the glitter) to the béchamel sauce. If anybody has other kale/brassica ideas would love to hear of them – tasty and healthy as it is, very keen to make sure the seaweed doesn’t go the way of the Bolognese and pesto!

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As this is a good way in my view of sneaking extra greens into children (and adults) would love to join in the fab Four Seasons Food challenge run by Louisa at Eat Your Veg and Anneli at Delicieux with the January theme of Virtuous Food. Kale is very definitely in season and this is a very simple dish, so would be great to be included in Ren Behan’s lovely Simple and in Season too.

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meeting buffalo and making mozzarella

Tea tonight is going to be a very simple home-made pizza. Simple but satisfying as it will be topped with mozzarella I’ve made from buffalo milk. Buffalo that I had the pleasure of meeting this week.

buffalo grazing in warwickshire

Before you think I’m sounding either smug or bragging, I have to point out that my mozzarella is obviously far removed from those beautiful silky, smooth little bocconcini that you see in Italian delis. Far more rustic as usual.

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Fan as I am of local ingredients though, it’s still very pleasing to make a treat supper from cheese made in my own kitchen. Cheese made from the beautiful creamy white milk of impressive creatures who I’ve seen living a good life.

water buffalo

Although it was cheese-making that drew me to the  Water Buffalo farmed at Napton on the Hill in Warwickshire, I’d also heard that buffalo meat is full of flavour yet low in cholesterol and was keen to learn more about these impressive animals.

Roger Alsop, who now produces delicious water buffalo ice-cream as well as buffalo meat (and burgers which he cooks and sells at village shows and festivals), was able to supply me with rich, creamy milk for my mozzarella making, but also enlighten me about buffalo farming. Having spent 25 years dairy farming at Brookend Farm, Roger found that milk quotas made it increasingly difficult to earn a living from milk and decided to diversify. The Alsops bought 20 Water Buffalo and a bull in 1999 and now have a herd of around 250 buffalo.

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Roger has been converting his farm to organic and will achieve organic status by April. I was really interested to hear how relatively easy this has been because of the natural, traditional way buffalo (and previously cows) have always been farmed here.

Water buffalo haven’t been over-bred for years to increase yields and so are incredibly hardy and disease-resistant, hardly ever needing antibiotics. Docile, friendly animals, Roger says that they can be very low hassle to farm, with “none of the health problems you often get with dairy cattle; no mastitis, no feet problems.” Roger, who farms the buffalo with his son and nephew, has found that you can’t artificially inseminate water buffalo, so they’re all naturally served and breed really well. They can also milk for 20 years and calf yearly, despite a 10 month gestation period.

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All sounds very easy, and Roger agrees that it is – with one exception:

“You just need to accept that you’ll never force a buffalo to do anything that they don’t want to do.”

Docile, friendly creatures who are often happier being milked than cows, buffalo are, however, very stubborn. You can’t drive buffalo like other cattle, but they do come when called: “They’re so inquisitive that they want to know what’s going on.”

When I visited, the Buffalo immediately peered nosily at me, looking as if they were wondering who on earth I was and what I was up to.

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They mature slowly and naturally here, in fact everything about this style of farming reminded me that these were creatures to be respected, not commodities as it often seems modern cattle are treated as.

Interestingly, although they may be an unusual sight in Warwickshire, there are actually more water buffalo farmed worldwide than cows. Very popular in Eastern Europe and Asia, in Vietnam water buffalo are often the most valuable possession of poor farmers and treated as a member of the family. Roger Alsop’s herd came from Romania, where buffalo are still a common sight and are used to pull carts.

As with all grass-fed animals the meat is a good source of Omega 3 fatty acids. Full of flavour, it’s also very lean and 40% lower in fat and cholesterol than beef. The milk, although rich and creamy is also low in cholesterol, making it perfect for delicious but healthy ice-cream, cheese and milk-shakes.

The healthy meat can be cooked in the same way as beef but, despite its lack of fat, has a richer, fuller flavour. Roger Alsop lets his buffalo grow slowly and naturally, typically for 3 ½ years and the resulting topside, rump and fillet steaks are fantastic. So tender that it suits quick cooking, buffalo meat is delicious rare or even raw in Carpaccio.

Looking forward to experimenting with buffalo and kidney pies. In the meantime, this is how I made the mozzarella.

I’d previously tried the Hugh Fearnley-Whittingstall method here with cow’s milk. Have to admit that while I’ve been happily experimenting with easy soft cheeses of the world such as paneer, labneh and feta, Mozzarella scared me.  I’m certainly not averse to scoffing little stretchy silky balls of fresh Mozzarella with tomatoes from the garden in the Summer and very happy to cook with gloriously melting mozzarella in Italian classics food such as pizza and lasagne. It’s just that all that re-heating whey, cutting and stretching of curds sounded a little bit intimidating.

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Once I started making Mozzarella though, I found that, like most cheese-making, as long as you have good milk (preferably unhomogenized) and a decent thermometer, it really isn’t too difficult. My first attempt was a lot firmer than the blissfully silky cheese I’d imagined, probably due to draining too much whey. But even then, a mixture of Mozzarella research and eating it cooked with aubergines in gloriously comforting Melanzane Parmigiana reassured me.

The cheese I made with buffalo milk was a lot softer than the cow’s milk version though. This may have been due to something slightly different in my technique or a different diet eaten by the cows/buffalo but I found it easier to make softer, creamier mozzarella with buffalo milk. My cow’s milk version was tougher in comparison.

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Although Hugh (and other Mozzarella recipes I’ve consulted) advises not to knead the mozzarella once you’re at the dipping in hot whey stage (I know, I didn’t think I’d ever tackle this sort of cooking either but it’s honestly a great game) as it results in toughness, I found that kneading rather than cutting into strips was more suited to the buffalo cheese I made. Only dawned on me this week that mozzare means to cut in Italian, hence the name, by the way. Anyway, I used some of the techniques from the New England recipe here for my buffalo mozzarella as moulding and gently kneading into balls seemed to work with this softer cheese.

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You can choose to shape the cheese into a couple of large balls or mould into little bocconcini style balls. Dip into a bowl of chilled water, refrigerate and use within two days. Alternatively you can enjoy immediately while still warm, savouring the freshest Mozzarella you’re likely to have.

 

 

 

making feta & turkish pizza

Having experimented with Labneh, Paneer and ricotta, I’m beginning to understand Miss Moffet’s fixation. Curds and whey can become addictive; the fact that all you have to do is heat milk, add lemon juice, whey or rennet to encourage the curds to form and you have a delicious (sometimes!) soft cheese is so satisfying. It’s a great activity to do with children too – quick, easy and you can eat the results.

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  Having a tub of ricotta made in December submerged in brine and a few jars of labneh preserved in olive oil is also proving very useful in my January frugal food plan. Noticing the jars of preserves, freezer still full of broad beans and fruit (from our summer gluts), lamb and pork plus leftover turkey, I’m on a mission to eke it all out with the jars of pulses and make good use of what I’ve got rather than shop for more. The root veggies, brassicas and still lush parsley in the garden are coming in handy too.

The feta that I made before Christmas is very salty, softer than bought feta but great to use sparingly to add flavour and texture to lots of meals. This is how I made it:

Feta style cheese

Ingredients

5 ½ litres fresh raw or pasteurised goats milk

1 tablespoon made up cheese starter (see my post on basic cheese-making)

½ teaspoon liquid rennet dissolved in 2 tablespoons boiled, cooled water

Sea Salt

Clean all equipment thoroughly and scald. In a large pot, bring the milk to 32C, add the cheese starter and stir well. Add the dissolved rennet and stir vigorously. Cover the pot with lid or clean cloth and let it stand for 2 hours or until the curd breaks cleanly when you insert a knife.

Scald some muslin and line a colander, ladle the curds in, then draw up all 4 corners of the cloth, tying in a knot and hang over the sink or a bowl so more whey can drain for  24 hours. Untie and cut the cheese into blocks around 2 inches thick and the size of a playing card. Mine were not exactly uniform as you can see.

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Sprinkle the cheese generously with salt and leave in a sterilized container with a lid at room temperature for 2 to 3 days to release more whey.

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Make a brine by dissolving 3 tablespoons salt in 1.9 litres water and cool. Drain the whey into a clean container, add the brine and arrange cheese blocks in it. Refrigerate and it’s ready to eat in 2 weeks. Kept submerged in the brine it should keep for months in the fridge.

We bought half a lamb from a local smallholder at the beginning of December and I cooked a leg of it for family over the Christmas holiday (rubbed with garlic and rosemary, cooked slowly over slices of potatoes and onions covered in foil). It was delicious but as usual I’ve almost enjoyed the leftovers more.

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Slithers tucked into flatbread cooked on the wood-burning stove with labneh, houmous and beetroot, lime & chilli salad were lovely but I also had a little portion of the cooked lamb stashed in the freezer. Little nuggets of flavour and protein ready to be added to garlicky tomato sauce and heaps of healthy parsley from the garden for Turkish style flatbread pizzas. Slithers of onion, a squeeze of lemon and a sprinkling of chilli added flavour too.

I was inspired by the Lahmacun (Turkish Pizza) recipe in one of my favourite books, Casa Moro. Sam & Sam cook their lamb from scratch rather than using leftovers and use fresh tomatoes (would be lovely in season). I added my feta and a sprinkling of cumin too.

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Turkish Style pizza

1 quantity of the flatbread dough here.

300g leftover cooked lamb, chopped into tiny nuggets

1/2 small onion, grated

1/4 teaspoon allspice

100ml water

sea-salt & black pepper

1 400g tin of tomatoes

3 tablespoons olive oil

3 garlic cloves, sliced

A handful of roughly chopped fresh parsley

Feta cheese crumbled or the labneh here.

1/2 onion sliced

Chilli flakes

1 or 2 teaspoons cumin

1 lemon, quartered.

Put the grated onion, allspice and water in a saucepan and cook for 10 minutes, then add the lamb and cook on a low heat for a further 5 minutes, adding salt & pepper to taste. To make a tomato sauce, heat the olive oil, add the garlic and as it starts to colour add the tomatoes. Simmer for 1/2 hour or so until you have a thick sauce, adding salt & pepper to taste.

Preheat the oven to 220C, divide the dough into four little balls (I made some smaller ones too to tempt my daughter) and roll out each piece into a rough oval a few mm thin.

flatbread making

These don’t have to be as thin as Italian pizzas, think flatbread. Place on baking sheets or pizza stones, spread with tomato sauce and sprinkle with lamb. Cook for 10/12 minutes until the bread is cooked.

Chop parsley, put cumin in a little pot and let everyone crumble feta over their pizzas and help themselves to onion slices, lemon, cumin, parsley and chilli.

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Would love to include my Turkish pizzas in January’s Cheese Please challenge, hosted by the wonderful Fromage homage. This month’s challenge is Comfort Food and Winter Warmers, should be a great place for cheesey inspiration.

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zesty beetroot & red cabbage salad

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Amidst all the Christmas baking and festive feast planning, I’ve been craving crunchy, zesty winter salads. Lots of lime juice, a good chilli kick and lots of chopped raw beetroot, carrots, red cabbage and whatever root veg is most plentiful are exactly what I need to offset, or sometimes compliment all that rich food.

A generous bunch of roughly chopped flat-leaf parsley adds extra vitamins, and is very pleasing to my eye against all those ruby reds.

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My scoffing of veg packed raw salads may have something to do with the many bugs we’re trying to dodge; last year we all succumbed to viruses during the busy last bit of term leading up to Christmas. With 2 school nativity performances to go and 7 sleeps until the big day, I’m so keen that we’re all healthy to enjoy the Christmas holiday that there’s been many a grape popping race and encouragement(well okay, bribes) to eat just one more Satsuma in this house lately.

But packed full of flavour as well as health benefits, this salad is definitely not righteous health-food. With jars rapidly filling with Christmas cookies and bottles ready to be topped up with fig liquer, I’m far from hair-shirt wearing at this time of year. Hardly a recipe, it’s quick and easy to throw together after returning from work/carols/nativity and probably be making an appearance alongside leftover turkey. You can substitute other cabbage and root veg that you have handy as long as there’s a festive red element in there.

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Zesty Beetroot & Red Cabbage Salad

1 medium sized beetroot

1 kohl rabi

1/4 red cabbage

2 carrots

1 red chiili

1 handful of flat-leaf parsley

2 limes

1 tablespoon olive oil or rapeseed oil

Maldon sea salt & lots of black pepper

Peel and shred (or chop as fine as you have time and patience for!) the beetroot, red cabbage, carrots and kohl rabi. Deseed and chop the chilli and roughly chop the parsley. Mix everything together, adding the juice of the limes, oil and seasoning to taste. You may even want to add more lime juice if you feel like a real citrus kick – or that may be just me, I’m finding lime and chillis quite addictive at the moment.

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Great with flatbread and dips for a lunch or easy supper but also delicious with leftover meat or smoked fish.

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Fingers crossed for a healthy and happy Christmas!

Photos of this salad were taken by my lovely friend Chava, who has a great vegan Stollen recipe on her blog, during lunch.

 

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