It’s Easter Sunday today.
I made some hot cross buns.
They turned out ‘nice’, needing a little more cooking than 20 minutes as the recipe stated. I also added in the tangzhong technique
There are many things I would do differently, if I made these again, perhaps I’ll share when I do make them again…
A few weeks ago Ignacio made some vegan burgers. He bought some burger patties from Beyond Meat, this product is called Beyond Burger and is among other things, made of pea protein.
The final product was quite tasty, it’s clearly not meat but the texture is convincing enough.
Some breakfast muffins…
I had some bananas I’d been keeping all week for banana bread. I changed my mind and decided to revisit an old muffin recipe. This time I made a few alterations, added more dates (just to finish of the packet rather than having some left behind), I didn’t have crunchy peanut butter so I added 50g of crushed walnuts. I also decided I did not want to add sugar but changed my mind and added 2 tablespoons of black treacle.
The muffins turned out very nice, sweet and soft and went very nicely with a glass of (oat) milk.
Given that I have adapated this recipe, I felt that I could give it another name. I had initially started with ‘banana, date, walnut and peanut butter muffins’ . Ignacio pointed out that I had basically just given a list of ingredients. He then told me that the Spanish name for muffins was magdalenas, which I may have known before, but became an interesting fact for Sunday morning. Coupled with the fact that we ate these for a late breakfast, the name magdalenas de desayuno (breakfast muffins) was born.
500g ripe mashed bananas (about 4 large bananas)
125ml sunflower oil
1 teaspoon vanilla paste
125g smooth peanut butter
50g crushed walnuts
1 egg beaten
350g plain flour
2 tablespoons black treacle
1 teaspoon of baking powder
1 teaspoon bicarbonate of soda
250g chopped dates or figs
1. Preheat the oven to 180oC/gas 4. Line a muffin tin with 12 muffin cases.
2. Mash the bananas in a large bowl with the sunflower oil, vanilla bean paste, peanut butter and beaten egg.
3. In a separate bowl, stir together the flour, sugar and raising agents. Add the chopped dates and crushed walnuts
4. Make a well in the centre of the flour mixture and pour in the banana mixture, mix until combined.
5. Divide the batter between the 12 muffin cases. Bake for 25 minutes until golden. Leave to cool for 5 minutes before transferring to a wire rack.
The original version comes from: Have Your Cake and Eat It, Mich Turner,
My previous offerings:
It’s been a while since I’ve opened my Ottolenghi recipe book, Simple. This week I felt it was time to cook something different from the usual curries I’ve been making of late. I thought it might be nice to revisit a previous chickpea and pasta recipe, which I recall was very tasty.
This time round it felt, simpler to assemble. It was rather soothing to be peeling, chopping and grating in the Saturday morning sunshine.
The smells generated while the chickpea mixture was on the cooker were also quite nice too. Calming, fragrant and not overpowering at all.
The original recipe uses gigli pasta. In the recipe notes we are told
I did not have any of those three pasta types. Instead I had Mafalda corta in my cupboard. A quick Wikipedia search later I discover:
The final product, made for a lovely Saturday afternoon lunch. Difficult to describe the dish, save for saying it has warm flavours and made me feel good.
I needed to feel good because it’s been a somewhat full-on week. Although I started with a few days of restful annual leave (my last for this financial year), the last two working days of the week were packed beyond belief and, as well as events in my personal life, I thought I was going to break. I really did. As usual it’s time in the kitchen, under my control, creating something that I like, that saves me.
45ml olive oil, plus extra to serve
½ onion, peeled and finely chopped (100g prepped weight)
2 garlic cloves, peeled and crushed
2 tsp ground cumin
10g thyme leaves, finely chopped
25g anchovy fillets in oil, drained and finely chopped (about 7)
1 lemon: finely shave the skin of ½, then juice to get 2 tbsp
2 x 400g tins of cooked chickpeas, drained (480g drained weight)
1 tsp soft brown sugar
400ml chicken stock
200g gigli pasta (or conchiglie or orecchiette)
50g baby spinach leaves
15g flat-leaf parsley, roughly chopped
1½ tsp za’atar seasoning
salt and black pepper
1. Put the olive oil into a large sauté pan and place on a high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon skin, ½ teaspoon of salt and a good grind of pepper. Fry for 3-4 minutes, stirring often, until soft and golden. Reduce the heat to medium high, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally, until the chickpeas begin to brown and crisp up. Add the chicken stock and lemon juice and simmer for 6 minutes, until the sauce has reduced slightly. Remove from the heat and set aside. You can make this in advance, if you like, and warm through before serving.
2. Bring a large pan of salted water to the boil. Add the pasta and cook for 8 minutes, or according to the packet instructions, until al dente. Drain and set aside.
3. Stir the spinach and parsley into the chickpeas: the residual heat of the sauce should cook the spinach, but if it doesn’t wilt, just warm the chickpeas gently on the stove. Transfer the pasta to the pan of chickpeas and stir to combine. Divide among four bowls and sprinkle the za’atar on top. Finish with a drizzle of oil and serve.