Marmite Bagels!

About three years ago now I came across marmite bagels in Waitrose, and they were only sold at Waitrose for a period of 3 months. I only had the pleasure of buying them twice... They were the perfect blend of chewy, salty, and bready goodness. To top it off I toasted them, spread them with butter which quickly melted onto them, and topped it with cheddar. It was the perfect sandwich ever, especially since it was on a bagel!

Now for all of you that don't know, there has never been a better combination than marmite and cheddar together. Toastie, sandwich, scone, whatever... cheese and marmite together is heaven. For all you marmite haters (because as they say, you either love it or hate it) this recipe is definitely not for you... But go ahead and make the bagels without the addition of the marmite because they are just as yummy without.

I don't know why it took me three years to decide to make this but it did, and I made two batches today and the second one was perfect. Now marmite does have a tendency to burn (hence the spotty colour in my bagels) so after 10 minutes of being in the oven, cover them with foil to stop them burning. They might get a bit patchy as mine did, but nothing's perfect... it doesn't affect the flavour which was my main concern here!

This recipe makes 4 decent size bagels.
You will need:
350/2¼ cups strong white bread flour
150ml/¾ cup of warm water
15g fresh yeast/7g (2.5tsp) dried active yeast
1 tbsp honey
2 tbsp marmite
2 tsp caster sugar
1/4 tsp salt

Measure out the water into a bowl and add the yeast. Set it aside for a few minutes.
Sift the flour and salt together into a large bowl. Add the sugar, honey and marmite. If you oil your tablespoon first it makes it easier for the honey and the marmite to slide off it.  Start to mix this all together with a knife. Then add the yeasted water and continue to mix until it comes together. Add more water or flour depending on if it looks too dry or too wet. The dough should be smooth but somewhat stiff.

Here you can either knead the dough by hand for 10 minutes, or in a machine with a dough hook for about 6 minutes. You know it's ready when you poke the dough and it springs back well. Oil a medium bowl and pop your dough in, turning it over to coat it in the oil. Cover with cling film and leave in a warm place. Now strangely enough you don't need to leave this dough to rest for that long, 20-30 minutes should do it. As I mentioned I tried this recipe twice, the first time I left the dough to double in size for about 2 hours, and the second time I left it for 20 minutes. The second batch was far better than the first...

Meanwhile you can start to bring a large saucepan of water up to the boil. Once your dough is risen, knock it back for a few seconds by kneading it on the table. Divide the dough into four equal parts (you can weigh it or do it by eye) and roll each one into a ball. With a floured finger poke a hole right through the centre of the ball. The easiest way to do this is to leave the ball on the table and poke your finger through then gently rotate your finger around (still on the table) until the hole expands. Use another finger and use some force to make the hole bigger. You don't want a huge hole, however you want it large enough that it won't close back up once the dough has risen in the oven. Do this with each ball, placing them onto an oiled baking dish as you do them and cover them lightly with cling film. Let them rest for 10 minutes, and put the oven on to 220C/425F.

Make sure your water is at a gently rolling boil, with occasional bubbles rising to the surface (but the keyword is gentle!). Put a bagel one at a time into the water and poach them for 30 seconds on either side. Lift them out with a slotted spoon and let it drain slightly before putting it back on your oiled tray. Repeat with each bagel. Make sure to leave enough space on the tray to allow them to expand.

Pop them in the oven for 20 minutes. Cover them loosely with foil after 10 minutes to stop them from burning. If you have chosen to forgo my brilliant marmite ingredient, then there is no need to cover them with foil. Cool them on a wire rack. They are perfect as I wrote earlier, toasted, spread with butter and topped with cheddar!! or anyway else you can think of...

Aubergine-wrapped Ricotta Gnocchi

I made this the other night for dinner and it was really tasty. It's quite straight forward to make, you just need to leave some time to let the ricotta mixture chill before you make the gnocchi. I took inspiration from an Ottolenghi recipe, he really uses some lovely flavours, so I adapted this slightly to what I thought would taste nice. It's quite a light supper, but it's very filling! If you like large portions I would maybe do 1.5 times the recipe, but I found it was enough.

This recipe serves 2 as a main course, or 4 as a starter. 
You will need:
1 small to medium aubergine
2-4 tbsp olive oil

30g/¼ cup pine nuts
250g/1 cup ricotta cheese
2 egg yolks
35g/¼ cup plain flour
40g/ ½ cup Parmesan cheese, freshly grated, plus a little extra to sprinkle 
1 tbsp chopped flat-leaf parsley
1 tbsp chopped mint
1/4 tsp grated nutmeg
1/2 tsp salt
black pepper
finely grated zest of 1 lemon

For the sage butter:
90g/6 tbsp unsalted butter
20 sage leaves
salt
squeeze of 1/2 a lemon

Dry roast the pine nuts in a frying pan to colour evenly. Transfer to a bowl and add the ricotta, egg yolks, flour, Parmesan cheese, herbs, nutmeg, lemon zest and salt and pepper. Stir well then cover and leave in the fridge for at least 4 hours to allow it to firm up. 

Later heat the oven to 180C/350F. Trim the bottom and top off the aubergine and cut it lengthways into 5mm slices (quite thin slices as you need about 8-12 slices from an aubergine). Lay it on a baking tray and brush with a little olive oil and roast for 10-12 minutes until tender and golden. 
Once the gnocchi has chilled for awhile, wet hands and scoop out portions (about 2 tbsp) and shape into barrel shapes. Bring a saucepan of water to the boil. Once boiling add the gnocchi in batches to the saucepan and boil for about 2 minutes whereby they will start to float. With a slotted spoon, transfer to kitchen paper to drain. Pat dry and brush with a little melted butter. Repeat until all the gnocchi are cooked. 

Once cooled, take a strip of aubergine and wrap it around the gnocchi like a belt and place in a greased ovenproof dish seam side down. Here you can cover and leave in the fridge until you want to finish cooking it. When you are ready, sprinkle with some Parmesan and bake in the oven (180C) for about 10 minutes to warm through. 

Meanwhile make the sage butter sauce. In a small saucepan over a moderate heat, add the butter and simmer a few minutes until golden brown and nutty. Remove from the heat and add the sage leaves, lemon juice and salt. Return to the heat for a few seconds to cook the sage lightly. 
Divide the gnocchi between plates, pour the hot butter on top with a few sage leaves and serve immediately!

*I found the sage butter to be very basic, so I squeezed more lemon onto my final dish which was really tasty. I would feel free to experiment with other sauces as I think a tomato based one would go quite well also and I will be trying it with that next time.*

My Indulgent Peanut Butter Bars

I decided to try and come up with a recipe for some sort of flapjack/traybake that would be healthy and satisfying. Of course I used my love of peanut butter to help satisfy this craving. Packed full of oats, flax seeds, dried fruit and nuts, it will provide you with energy to keep you going all day. It's perfect as a pick me up after a good workout, or simply as an alternative to those sugar-filled snacks we all tend to reach for.
It's also gluten free (if you use gluten free oats), vegan and it only contains the sugar from honey and coconut blossom nectar. Really truly quite something scrummy!

This makes about 16 depending on how you cut them.
You will need:
200g/2 cups oats
40g/¼ cup sunflower seeds
30g/¼ cup sesame seeds
42g/¼ cup dried apricots
42g/¼ cup dried cranberries
2 tbsp chia seeds
35g/¼ cup flax seeds
240g/⅔ cup peanut butter
90g/½ cup coconut oil
150g/½ cup runny honey
2 tbsp coconut blossom nectar (use agave syrup or maple syrup if you can't find it)

Preheat the oven to 160C/320F and line a 7 x 11in pan with greaseproof paper.

First combine the oats, sunflower seeds, sesame seeds, dried fruit, chia seeds and flax seeds together in a large bowl. Stir with a spoon just to mix it all together. 

In a saucepan add the peanut butter, coconut oil, honey and coconut blossom nectar. On a low heat stir until everything has melted. Pour this mixture onto the oats and stir until just combined. Pour this into your prepared pan and make sure it is pressed in well. 

Bake in the oven for 20-25 minutes until just golden brown. It will still be quite soft but do not be tempted to over bake it. The result will be a crumbly flapjack and you want it to be chewy. When it's golden brown remove from the oven and let it cool completely in the tin before you take it out and cut it into bars. They keep really well in an airtight container for 3-5 days. 

  

Burnt Aubergine with Tahini

This dip is one of the tastiest things I have come across in awhile. I first made it not long ago when I had friends round for a middle eastern feast. I tried to make a few different dishes that would all go together, as well as being utterly tempting.

I found this recipe in one of Ottolenghi's cookbooks and it struck me because of the beautiful pink of the pomegranate seeds that get scattered on top at the very end. It went down so well, and everyone loved it! I have since made it a few times...
It works great as a snack with some vegetables, however it also makes a great accompaniment to lamb dishes (I made it with lamb koftes) as well as being spread on a nice bit of toast!

This recipe makes enough for about 4 people having it as a side dish, or just one really greedy person!

You will need:
1 large aubergine
70g tahini paste (about 5 tbsp)
60ml water (4 tbsp)
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
seeds from 1/2 large pomegranate
a little olive oil to finish
salt and black pepper

First you have to burn the aubergine to give it the signature smoky flavour. To do this the easy way simply do it on an open flame hob, placing the aubergine on the flame and turning it now to burn it all over. It may split in some areas but this is fine, keep going until the whole aubergine is soft. This can take about 10-15 minutes. If you don't have an open flame, you can do it under the grill for about 50 minutes, turning it occasionally.

Once burnt, leave it aside to cool until you can handle it. Once cool enough, carefully scoop out the flesh, leaving the burnt skin to one side, and place the flesh into a colander and allow to drain for about 15 minutes.

After, chop up the aubergine roughly and place into a bowl with the tahini, water, pomegranate molasses, lemon juice, and garlic. Whisk this altogether and season with salt and pepper. Taste and adjust the flavours, there should be a perfect balance of smoky, sweet and salty! Add more pomegranate molasses or lemon juice if desired. Finely add the chopped parsley and mix altogether. Transfer to a dish or bowl to serve and top with the pomegranate seeds and a drizzle of olive oil.

This keeps quite well in the fridge for a few days, however you probably will finish it in one go...

Breakfast Smoothie

So I have never been one to want just a smoothie for breakfast... I would always quite like something to eat rather than drink. But I decided to give it a go and see if I could feel as full and as energised on a smoothie alone. I have to say, it kept me going all morning, and it was delicious.

I took inspiration from a new cookbook I recently acquired, Deliciously Ella. I made her best breakfast smoothie and it was great. I used what I had to hand which was most of the ingredients she described but I also added a few things to the recipe which I thought would make it yummy.

This breakfast smoothie makes one large glass, enough to satisfy and keep me full all morning!
1/2 ripe avocado
1 ripe banana, peeled
300ml of cold almond milk (I used oat milk as that was what I had in my fridge)
100g/ 1/2 cup frozen berries (or fresh if in season)
30g/ 1/4 cup oats
Large handful of spinach
2 Medjool dates, pitted
1 tbsp milled flax seed powder (I have a blend of flax seed, sesame seed, pumpkin seed and goji berries)

Simply scoop out the flesh from the avocado and place into a blender. I mashed mine a bit first to make it easier to blend. Then place all the other ingredients into the blender and blend until smooth and creamy. Pour into a large glass and enjoy knowing you are providing your body with all the nutrients it needs for a great start to the day.

Rhubarb and Bramley Apple Muffins

In catering you tend to get some very specific dietary requests, and we often get asked to make things that are vegan, and gluten free. Not always the easiest thing to do!

I got inspired to create these by the abundance of Bramley apples sitting in my flat, courtesy of Mackle Apple, and also the beautiful rhubarb that is now coming into season. I can't walk past it in the supermarket without buying some.. it's so delicious and such a versatile ingredient. Not least of all it makes delicious puddings! If you can't get bramleys where you are, any good tart apple will do (Granny Smith in the USA).. but bramleys are by far the best.

This recipe is for all you vegans out there, and for those that can't have gluten, but also for anyone who wants a healthy pick me up when they are in need of a sweet treat. I am adding measurements for those in America who use cups, as I've had a request to do that.

Rhubarb and Bramley Apple Muffins
Makes 9

240g/1 cup apple sauce, unsweetend (see note)
100g/1/2 cup raw unrefined sugar, plus extra for sprinkling on top
1 tsp vanilla extract
1 tsp coconut oil
140g/1.25 cups oat flour (you can buy it or simply place your gluten free oats in a food processor and pulse until it turns to a flour consistency)
2 tsp baking powder (if you are making this for a gluten free person, check your baking powder is suitable, not all of them are)
1/2 tsp bicarbonate of soda
1/2 tsp salt
130g/1+1/3 cup rhubarb, cut into 1/2 cm pieces
gluten free oats for sprinkling on top

Heat the oven to 180C/350F.
Put the apple sauce, sugar, vanilla extract, and coconut oil into a bowl and stir to allow the sugar to dissolve.

In another bowl add the oat flour, baking powder, bicarbonate of soda, and salt, and whisk to combine. Add the apple sauce mix to the dry ingredients and stir until just combined. Then add the rhubarb and mix.

Divide equally into 9 muffin cases and then top with a sprinkling of raw cane sugar and some oats. Place in the oven on the middle shelf for about 30-35 minutes until golden brown and a skewer inserted into a muffin comes out clean.

Uncooked ready to go in the oven

Allow to cool on a wire rack then tuck in! Or for those that can't wait until cool, they are delicious served warm with a dollop of Greek yoghurt on the side (not for our vegan friends unfortunately!).

Ready to eat...

*Note*--I made my apple sauce from my beautiful bramleys. Simply cut up into pieces, discarding the core (no need to peel as you will sieve it later) and place into a saucepan with a splash of water. With the heat on low, allow the apples to cook down until they have turned to a pulp, can take up to 45 minutes. Then pass through a sieve. I used two large bramleys which gave me enough sauce for this recipe, and make sure you don't sweeten it. The leftover sauce I sweetened slightly to keep in the fridge and have with my breakfasts this week.

Pearl Barley Risotto

So this recipe is one I made whilst working for Jill at Pinkerton's. I remember making it as there was no one else there that day and I was left to my own devices to attempt this recipe how I wanted.
I have tweaked it and changed it to my liking, I hope you enjoy it as much as I do.

This recipe serves 2 people as a main course, 4 as a starter.
You will need:
50ml olive oil
180g/just under 1 cup of pearl barley 
1 onion finely chopped
1 small clove garlic, crushed
450ml good quality chicken stock (or vegetable if you are cooking for vegetarians)
170ml red wine
2.5 tbsp soy sauce
1 tbsp chopped chives, or chopped parsley
optional: sautéed mushrooms

The first thing I do is to heat the oil in a heavy based pan while I weigh out the pearl barley. When the oil is good and hot, add the pearl barley to the pan and stir to coat in the oil. Keep it on a medium-low heat. This part takes up to five minutes, as you want to get the pearl barley really good and toasted. When it starts to smell like you are cooking popcorn, you are nearly there!

Once the barley is toasted, I add my finely chopped onion and my clove of garlic and stir it around. I cook the onion and garlic with the barley for about 10 minutes on a low heat to soften the onion. (*You can stop here after softening the onion, and leave it like this to finish with later if you like).

Once your onion is slightly soft (about 10 minutes), add your stock, red wine and soy sauce to the pan. (If you are coming back to this, heat up your onion mixture until hot, then add stock, red wine etc.) Bring it up to the boil and then turn the heat down low and simmer for about 30 minutes. At this point it will look like there is so much liquid, but believe me when I say it will all get absorbed!

Once your pearl barley has absorbed most of the liquid, taste it and add more liquid if it needs slightly longer cooking. It should still have a bit of a bite to it.  You want there to still be a little liquid, more like a sauce to coat the pearl barley.

Top with some chopped chives (or parsley, or whatever is to hand) to add some colour to the dish. Last time I made this dish I was serving it to friends and I had some amazing porcini mushrooms. I simply sautéed them in a little butter and oil, and topped the risotto with the mushrooms. If you don't have mushrooms, this dish is perfect on its own, or with some crusty bread!