Crustless Cardamom & Blood Orange Milk Tart

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableBrowsing through Woolworths’ South African website, I came across this intriguing recipe for Milk Tart, which is apparently, the ultimate braai recipe. It’s very unusual in that it is a really liquid batter but it does work and is absolutely delicious.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableAs a bonus, the house smelt amazing too – cardamom and cinnamon baking together is just such a wonderful smell! I think that this would be a lovely alternative to a chocolate dessert for easter lunch – it can be made a couple of days ahead and refrigerated so is absolutely perfect for entertaining.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI must admit that my heart stopped when I realised how much liquid I was dealing with and I gingerly put it in the oven not expecting it to work at all but it did. “Folding” the egg whites into so much liquid was not easy.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI think it would work better if the egg whites were folded in to only half the liquid and the rest stirred through. I used the last of the blood oranges to make this but you could of course, use conventional oranges.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableNot wanting any waste, I made a lovely syrupy orange sauce to go with it using sweet dessert/pudding wine, sugar and orange segments. If you don’t want to use a sweet wine, then just add a little orange juice instead.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI am thrilled to be co-hosting Fiesta Friday #61 with the incredibly talented  Margy @La Petite Casserole for Angie of The Novice Gardener. In case you missed it, Fiesta Friday has a new home now – http://www.fiestafriday.net.

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!

Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #61 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Click on the purple button below to be taken to the party – you can take a look at what everyone has brought or join in with a post of your own. Enough nattering – let’s fiesta!

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Crustless Cardamom and Blood Orange Milk Tart

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Adapted from Woolworths South Africa

Ingredients

  • 700ml / 3 cups milk
  • 1 tsp vanilla paste
  • 1 tsp ground cardamom
  • 1 orange, zested (1 large or 2 small) and segmented
  • 4 large free-range eggs, separated
  • 200 g soft brown sugar
  • 3 Tbsp soft butter
  • 140 g plain/AP flour
  • 1 tsp baking powder
  • 1/2 t salt
  • cinnamon sugar, for dusting
  • Sugar
  • Sweet pudding wine

Instructions

  1. Preheat the oven to 160°C. Line a deep, 25 cm baking tin with baking paper. If it is a springform pan, you may want to also cover the outside with some foil to protect against seepages.
  2. Measure out the milk in a jug then stir in the vanilla paste, cardamom and orange zest and set aside.
  3. In a small bowl, sift or hand whisk together the flour, baking powder and salt to mix it all together and set aside
  4. Beat egg whites until stiff and set aside.
  5. Beat the egg yolks, sugar and butter until pale and creamy.
  6.  Fold the flour mixture into the egg mixture with a enough of the flavoured milk to make a loose batter.
  7. Gently fold in the stiffly beaten egg whites.
  8. Then slowly stir in the rest of the milk.
  9. Set your prepared pan onto a rimmed baking sheet – it’s easier to move and safe guards against oven disaster.  Pour the very liquid batter into the prepared pan. Sprinkle with a good dusting of cinnamon sugar, then bake for 1 hour, or until almost set – it should have a lovely golden crust. A quick poke with a wooden skewer will tell you if it is done.
  10. Remove from the oven and leave to cool, then refrigerate until set.
  11. Segment the oranges and place in a pan. Squeeze over any juice from the membranes and sprinkle with a little sugar. Add a splash of booze. Heat until syrupy. Cool and serve with the slices of the tart and a small glass of the remainder of the pudding wine!
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Spicy, Slow Cooked Butter Beans with Chorizo

Spicy, Slow Cooked Butter Beans with ChorizoNo matter what I do, when I cook meat in the slow cooker (aka the crock pot), it becomes wooly and all the delicious seasonings I have added become dull, dull, dull. On the other hand, I love the texture and flavour of meat slow cooked in the oven or braised on the stovetop. Perhaps the sealed environment of the slow cooker which is essentially slow boiling the meat over a very long period of time, relegates the proteins and the seasonings to a pappy, bland insipidness. Perhaps oxygen and evaporation play a crucial role in the flavour and texture stakes. I don’t know but what I do know is that there are millions of people out there who do make it work and work well – there are some fabulous sounding recipes out there and many a crock pot devotee as a quick search on Pinterest will confirm. Nonetheless, I cannot make it work for me. I have tried “roasting” a chicken in it, braising brisket and stewing meat. I’ve used it to make stock and flavoured legumes. I’ve adjusted cooking times, reduced liquid, increased flavourings and spices – all to no avail. Everything just tastes dull; no matter how much I try and adjust the seasoning after the cooking, I just cannot rescue the texture or the flat taste.

Spicy, Slow Cooked Butter Beans with Chorizo | Selma's TableThat being said, what I do like is how well it cooks dried legumes like chickpeas and butter beans without the need to pre-soak or watch that the pot does not boil dry. I chuck together the beans, bay leaves and water just before going to bed and in the morning, the beans are soft, juicy and plump, ready to be sauced for supper that evening.

Spicy, Slow Cooked Butter Beans with Chorizo | Selma's TableBut, I hear you say, why bother when you can get tins of the stuff in practically any corner shop and grocery store? Well, the texture and the flavour is much, much nicer when cooked from dry. I find the liquor in the tins tastes tinny and have to rinse the beans very well indeed before using them. Having said that, I always have a couple of tins in pantry as they do come in very useful for those last minute meals but if I have the time, I much prefer to cook them from dry.

Spicy, Slow Cooked Butter Beans with Chorizo | Selma's TableI would suggest that the first time you make these, you do them during the day, when you are likely to be around to check on the water in the crock. I have found that the measurements below are perfect for my crock – the beans cook and soak up just enough water, leaving perhaps a cup of thick liquid that has not been absorbed and is just perfect to thicken the sauce with.

Spicy, Slow Cooked Butter Beans with Chorizo | Selma's TableThe chorizo sauce is just delicious!! Lemony, tangy, spicy and rich – do, please take the time to caramelise the onions slowly – you can get on with something else in the kitchen for the 10 minutes or so that it will take for them to slowly turn a golden brown. They lend such a depth of flavour to the sauce. And of course you can use the contents of 2 very well rinsed cans of butter beans instead and just use water where the recipe calls for bean cooking liquid. If you don’t have a slow cooker and want to use dried beans, then cook the dried beans, according to the manufacturers instructions on the pack which usually involve soaking them for 8 hours and then simmering them for one or two hours afterwards.

Spicy, Slow Cooked Butter Beans with Chorizo

INGREDIENTS

  • 250 g dried butter beans
  • 650 ml water
  • 2 bay leaves
  • 1 tsp olive oil
  • 1 onion finely diced
  • salt
  • 1 cooking chorizo sliced into ½ cm rounds
  • 1 tsp fennel seeds
  • ½ – 1 tsp chilli flakes
  • 2 tsp smokey paprika
  • 2 Tbsp tomato paste
  • 2 large tomatoes diced
  • handful chopped parsley

INSTRUCTIONS

  1. Either the day before or at least 9 hours before you wish to eat; place the dried butter beans and bay leaves in the crock, top with water cook on low heat for 7 – 8 hours. I don’t find it necessary to add any salt or baking soda. The beans will become plump and tender, having soaked up most of the water.
  2. An hour or so, before you wish to eat; heat the olive oil in a pan and stir in the finely chopped onion. Sprinkle with a little salt and cook on a low heat for about 10 minutes or until golden brown. Take time to cook them slowly to get that deep flavor from the caramelised onions.
  3. Stir in the sliced chorizo and the spices. Let this cook gently until the oil turns orange from the chorizo.
  4. Add a ladle of the bean cooking liquid, stirring to deglaze the pan by scraping any sticky bits off the bottom. When it has evaporated, stir in the tomato paste and the diced tomato. Stir and add another ladle of the bean cooking liquid, when it has evaporated, add a final one. There shouldn’t be much liquid left in the beans – try and get as much of it into the chorizo mixture to evaporate. If you don’t have much liquid left in the beans then use water instead.
  5. Stir in the butter beans, taste and adjust the seasoning if necessary. Simmer gently for half and hour to allow the flavours to blend and any excess liquid to evaporate.
  6. Just before serving, stir in the parsley.
  7. Serve with rice, a dollop of greek yoghurt and a sharp green salad.

Left overs are even better the next day!

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Chermoula Spiced Aubergine Wedges with Tahini Sauce and Feta

Spiced Aubergine Wedges | Selma's TableWhile I was in Cape Town, I stayed with friends in their gorgeous villa.  Justin has designed and decorated the house so that it is not only stunning to look at but also very liveable – and while the rooms are classically arranged, there is nothing precious about the house at all except of course, for their gorgeous Labradors who kept me company! Spiced Aubergine Wedges | Selma's TableIn their fabulous kitchen, antique blue and white Spode plates jostle for position on the open shelving with contemporary blue and white bowls and mugs; bone and silver cutlery is stored in earthenware jars, fruit and vegetables are displayed in blue and white bowls on the island and silver and glass cloches are in constant use to cover food which has been prepared. Mixing old and new, marble and wood – the kitchen is just such joy to work in. Spiced Aubergine Wedges | Selma's TableThe evening before the wedding, they had planned to host a “casual” braai (barbecue). We had all had all been to a cocktail party the night before, at the grooms’ (also stunning) house and some of us were feeling a little fragile! Nonetheless, that morning, Justin went off shopping, coming back with bags full of fresh produce, tender beef and cases of bubbles. Jake was arriving that afternoon, flying out straight after finishing his last mock exam and had to be collected. On the way to the airport we discussed the menu and what had to be done. Traffic was horrendous which meant we were running a little late and Justin had some work to do when we got back, so I assumed the role of sous chef and set about chopping ingredients for a salad and marinating the beef for the barbecue.

That evening, the table was covered in a stunning trellis patterned cloth; the centrepiece was a trio of coral Himalayan salt candles surrounded with a swathe of fresh mint from the garden.  Plates and napkins were piled up and salads were laid out under the cloches. Huge wooden platters with bowls of nibbles and cheese circulated around the pool where we mingled before the meal and watched another spectacular sunset over the South Atlantic.

While I was sous-cheffing, I found a pile of glossy, purple aubergines which were to be turned into ‘chips‘. Further enquiry led to the clarification that chips meant wedges, so I tossed them in a spice mix I found int the larder and they were roasted in the oven that evening. The leftovers were sprinkled with feta and parsley and served at room temperature with houmous and were absolutely delicious. Spiced Aubergine Wedges | Selma's TableI couldn’t wait to re-create this when I got back. Chermoula is a North African spice blend consisting of ground cumin and coriander seeds, sumac, chilli, paprika, salt and pepper. It is mixed into a paste with lemon juice, olive oil, garlic and coriander before slathering over meat and fish. You can make your own or buy it ready mixed. Google is your best bet! Spiced Aubergine Wedges | Selma's TableI use the chermoula as a dry rub, coating the aubergine wedges after tossing them in olive oil. The wedges are roasted, turning them over halfway through the cooking time and roasting until the edges are crispy and the thicker bits are soft and squidgy. It’s that wonderful combination of flavours and textures; soft and  crispy with a nutty, smokey, tart and salty flavour with the freshness of the chopped parsley and coriander leaves. Delicious with barbecues, as a side to roast lamb or chicken or as part of a mezze.

I am taking this over to Angie’s Fiesta Friday #59 which this week is being co-hosted by the lovely, bubbly Jhuls @ The Not So Creative Cook and  the fabulous Mila @ milkandbun. If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #59 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Chermoula Spiced Aubergine Wedges with Tahini Sauce and Feta

  • Servings: 4 side servings
  • Difficulty: easy
  • Print

INGREDIENTS

  • 2 aubergines (eggplants)
  • 2 tsp chermoula dry spice blend
  • 2-3 Tbsp olive oil
  • a good pinch of salt
  • 2 Tbsp tahini
  • 1 clove of garlic, crushed
  • 1 lemon halved and one of the halves, sliced into wedges
  • water to thin
  • 50 g feta
  • 1 Tbsp chopped parsley and coriander leaves
  • olive oil to drizzle.

INSTRUCTIONS

  1. Pre-heat oven to 180C/350F
  2. Slice the aubergines into 12 – 16 wedges each, depending on their size.
  3. Toss wedges in olive oil then sprinkle over the chermoula spice mix and a god pinch of salt and toss again. I do all of this on the baking sheet.
  4. Roast for 20 – 25 minutes, turning them over once, half way. They should be golden, cooked through and a little crispy at the edges.
  5. In the meantime, mix the tahini with the juice of half a lemon which will make it very think. Stir in a little water at a time to get it to a good drizzling consistency and then stir in the garlic and set aside.
  6. Crumble the feta and chop the parsley.
  7. Place the wedges in a serving platter, drizzle with tahini mix and scatter over the feta and parsley. Drizzle over a little olive oil and serve with lemon wedges.

You can omit the tahini and serve these with a scoop of houmous instead.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

In My Kitchen – March 2015

Thank goodness that February is a short month – it brings those of us in the Northern Hemisphere just a little closer to Spring! Nonetheless, I’ve had a lot going on in my kitchen despite also spending two glorious weeks in Cape Town to attend the wedding of one of my oldest friends. I thought that you might like to see some photos of the stunning table setting and the food which was divine. The last photo above, is of the first course. I brought back our name cards as a momento. (If you click on the first photo, you can see the enlarged version of each picture in the gallery.)

In my kitchen there have been blood oranges, cavolo nero and fregola from which I made a salad because earlier in the month, I together with some friends, visited a fabulous shop called Vallebona which I wrote about here. It’s full of gourmet Sardinian groceries. These are some of the goodies I brought back.

IMK March 2015 | Selma's Table

Olive oil, truffle honey, grape must

We sampled the honey with white truffle on cheese and I tried some blue cheese with the grape juice must which were both wonderful. They both went into my basket! Vallebona sell a very thin cracker that comes in huge sheets which you just break off to eat – it’s called Carta Musica and lasts forever. I also bought the green tea with cherry blossom which is lovely.

I popped into a couple of local charity shops and came away with more china bargains. It’s becoming a bit of an obsession now – how did I go from shoes to plates?

I had this beautiful purple savoy type cabbage in my Sutton Community Farm veg box – unfortunately there was no time to make anything with it before I left, so I gave to a friend.

Cape Town has a fantastic food culture and I always look forward to seeing what they are up to. This time, a friend took me to a tiny award winning restaurant called Chefs Warehouse and Canteen run by a chef Liam Tomlin and his wife Jan.  They serve a very popular tapas style menu which is what we had. Wow – such incredible food – balanced, intense flavours and beautifully presented. There are more photos on my Instagram feed.

There is also a small but well curated shop attached, full of professional cookware, ceramics, ingredients and cookbooks. I bought a gorgeous glazed tapas dish just like the one we were served calamari in and a couple of packets of fruity buttery toffees – Sour Fig and Orange and Pomegranate. I really wish that I had bought a copy of his “Tapas” book but I just can’t justify another cookbook at the moment.

The friends we were staying with took us to the Oranjezicht City Farm Market which is held on the grounds of the Premier Helen Zille’s official residence, Leeuwenhof. Every Saturday, she opens up the gardens and the pool to the general public and independent local farmers and artisanal food producers. Apparently it’s the equivalent of David Cameron opening up Chequers to the hoi polloi! The fresh produce is fantastic and I was very surprised at how delicious the cheeses were too. There was a separate tent full of stall holders making and selling gorgeous and healthy food to eat.

I bought some intensely deep flavoured honey which took me right back to my childhood in Nairobi. This honey is similar to the Arabian Sidr Honey. I also bought a bottle of fig and grape must chutney.

A couple of days after returning to London, I received a lovely Welcome Home card and pack of black garlic from Elaine of foodbod which was such a surprise and had me squealing in delight.

Well, that is it from my kitchen this month – huge thanks to the lovely Celia of Fig Jam and Lime Cordial who hosts this monthly event – peeking into everyone’s kitchens all over the world is so inspiring!  Make yourself a cuppa and have a little browse – all the links to the participating blogs are on the right hand side of Celia’s post. I have linked her post to her blog name so click and take a little tour!

Before you take your leave, feast your eyes on this amazing sunset – a display that Capetonians enjoy most evenings!

Sunset over the South Atlantic Ocean

Sunset over the South Atlantic Ocean from Seapoint, Cape Town

Blood Orange, Cavalo Nero and Fregola Salad

Blood Orange, Cavalo Nero and Fregola Salad | Selma's TableA couple of times a year, four of us get together and spend the day wandering around a food market, shopping and then repairing to one of our homes to cook a tasting style menu. Usually, friends and family will turn up later on for dinner – it’s such a lovely and convivial day – I wrote about it in a little more detail, last year.  I suppose it is an echo of days gone by when families, friends and neighbours would gather to celebrate a harvest, cooking and eating together. Blood Orange, Cavalo Nero and Fregola SaladThis time, M suggested that we visit a Sardinian store called Vallebona, to which she had taken me before. I am not sure that I can find the words to describe the Vallebona experience but I will try. It’s like stumbling upon the most wonderful secret and realising that you have just joined the best club ever. It is family owned and run with great, enthusiasm, knowledge and style – visiting is just an utter delight and pleasure. Blood Orange, Cavalo Nero and Fregola Salad | Selma's TableVallebona in the middle of an industrial estate in Wimbledon, so finding it is the first challenge. Upon pulling up, it’s all forbidding burgundy coloured steel doors with only the signage to indicate that you are in the right place.

Upon pressing the buzzer to gain entry,  the door swings open into a stunning white space, filled with stylishly arranged Sardinian groceries and wine. The rooms have a distinct warehouse vibe with white painted brick walls and vintage shelving and accessories.

Blood Orange, Cavalo Nero and Fregola Salad | Selma's Table

Nibbles in wooden cones

You are pretty much handed a glass of wine and a few nibbles shortly after walking in which makes it a very enjoyable way to browse through the stunningly arranged warehouse rooms.

There is the most fabulous climate controlled cheese and meat room and also a kitchen from which they produce samples of their food to try and where they also cater for lunches and dinners.

Vallebona have recently started stocking fresh fruit and vegetables so it was the perfect food destination from which to make up our menu.

There were recipe suggestions galore so we decided on Spicy Sausage and Fregola main dish, a fabulous selection of cheeses and this gorgeous Blood Orange, Cavalo Nero and Fregola Salad. Blood Orange, Cavalo Nero and Fregola Salad | Selma's TableFor this recipe, you will need to segment oranges. It is really easy to do so give it a go if you haven’t tried this before. The video below shows how easy it is.

Fregola is similar to the giant Israeli couscous except that it is lightly toasted so has a wonderful flavour. Cavalo Nero is related to kale and cabbage and is used to make the classic Tuscan Ribollita Soup.

Blood Orange, Cavalo Nero and Fregola Salad | Selma's Table

Dan Lepard’s Rye Crackers

I always make something to take with me and this time I made Dan Lepard’s Rye Crackers to have with the cheese that I knew we would buy. They were delicious and easy to make but really showed up the hot spots in my oven! The recipe is in his book Short and Sweet which I highly recommend if you enjoy baking.

This Blood Orange, Cavalo Nero and Fregola Salad is a delicious marriage of flavours; sharp, sweet, salty, toasty and green. and perfect with fish too. If you can’t find blood oranges, use regular ones instead. Walnuts would also be the perfect substitution for the toasted sliced almonds. I am taking this to the virtual table at Fiesta Friday #58, hosted by the talented Angie of The Novice Gardener. Last week was sugar fuelled so a salad like this is sure to balance things out! This week we have Caroline @Caroline’s Cooking and Elaine @foodbod to thank, as our co-hosts. Both are fantastic cooks and have a wealth of recipes on their sites – do go over and take a look. If you blog, please do join in, reading the the guidelines first to get you going.

Blood Orange, Cavalo Nero and Fregola Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

adapted from Vallebona’s recipe for Cavalo Nero, Blood Orange and Almond Salad

INGREDIENTS

  • 100g dried weight fregola,
  • 2 blood oranges
  • 1 lemon
  • 200 g Cavalo Nero (also known as Black Kale or Black Cabbage)
  • 1 tsp flakey sea salt
  • ½ tsp sugar
  • 2 Tbsp olive oil
  • handful of sliced almonds

INSTRUCTIONS

  1. Soak the Cavalo Nero in plenty of cold water.
  2. Cook the fregola in lots of boiling, salted water for 10 minutes; drain, rinse and set aside.
  3. in the meantime, segment the oranges by slicing off the top and bottoms, then vertically running a knife between the flesh and the pith, following the curve of the orange. Then segment by slicing out the flesh from between the membrane. Cut these segments into 2 or 3 pieces each and set aside.
  4. Squeeze all the juice out of the membranes into a separate bowl. Juice the lemon into this bowl too and set aside.
  5. Drain the Cavalo Nero and remove the stalks and discard. Slice the leaves into 1 inch pieces then chop a couple of times.
  6. Sprinkle the salt and sugar over the Cavalo Nero then pour over the combined juices. Massage (squelch) the leaves with the mix of salt, sugar and citrus juices for 4 or 5 minutes to break down the fibres and soften the leaves. Pour over the olive oil and massage again for a minute or so then set aside for 15 – 20 minutes.
  7. Toast the almond slices until golden brown.
  8. When ready to eat, toss the Cavalo Nero with the blood orange pieces, the cooked fregola and the toasted almond slices. Toss and serve.
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Fruit and Nut Sourdough Crackers

Cape TownHello from gorgeous Cape Town! I’m here for a wedding but wanted to share these fabulous crackers with you.

Fruit and Nut Sourdough Crackers | Selma's TableWhenever I dry any sourdough starter, I always test some before sending it out or storing it. This recipe is just perfect for using up the test batch as it makes about a cup.

Fruit and Nut Sourdough Crackers | Selma's Table

Rehydrated sourdough starter

The artisan crackers are just delicious – on their own or with cheese and also make the most gorgeous gift too.

Fruit and Nut Sourdough Crackers | Selma's TableFruit and Nut Sourdough Crackers | Selma's TableFruit and Nut Sourdough Crackers | Selma's TableMake sure to pre soak the dried fruit before starting. I used water but next time I will soak them in strong black tea or port.

Fruit and Nut Sourdough Crackers | Selma's Table

Rosemary, Dried Fruit and Nut Sourdough Crackers

  • Servings: about 100/125 crackers
  • Difficulty: easy
  • Print

Adapted from Dinner with Julie

INGREDIENTS

  • 80 g plain/AP flour
  • 70 g wholemeal flour
  • 80 g rye flour
  • 90 g soft brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup recently fed sourdough starter
  • 200 ml milk
  • 100 ml greek yoghurt
  • 1/4 cup honey
  • 1 cup dried fruit – I used berries, cherries and raisins, soaked and drained
  • 50 g chopped almonds
  • 50 g chopped hazelnuts
  • 40 g pumpkin seeds
  • 30 g sesame seeds
  • 40 g linseeds
  • 2 Tbsp/7g chopped fresh rosemary needles

1 x 6 mini loaf tin. Each one of mine measures 11.5 cm long, 6 cm wide and 3.5 cm deep.

INSTRUCTIONS

  1. Preheat oven to 180°C/350°F.
  2. In a large bowl, whisk together the flours, sugar, baking soda and salt to evenly distribute all the ingredients.
  3.  Then, add the starter, milk, the yoghurt and honey and using wooden spoon, mix well.
  4. Stir in the raisins, the nuts, pumpkin seeds, sesame seeds, linseeds and rosemary.
  5. Pour the batter into .
  6. Divide the batter evenly between 8 mini  4″ x 2 1/2″ loaf pans that have been well sprayed with nonstick spray.
  7. Bake 25 – 30 minutes, until the tops have domed and turned golden-brown, and a toothpick inserted into the middle of the cakes comes out clean. Cool for 5 minutes then turn out to cool on wire racks. You can slice  when cold but they slice more thinly when frozen.
  8. Freeze when cold and leave 15 mins or so at room temperature to soften slightly.
  9. Pre-heat oven to 150°C/300° F
  10. Slice one loaf as thinly as you can using a serrated knife and place the slices in a single layer on an ungreased baking sheet.
  11. Bake the crackers for about 15 minutes, then flip them over and bake for another 5-10 minutes, until crisp and brown. Repeat with the remaining loaves, as you need them.
  12. Store in an airtight container and try not to eat them all at once!
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

FIVE by Rachel de Thample – Recipe Book Giveaway

R e a d e r   G i v e a w a y!

Ruby Chard, Shitake Mushroom & Chestnut Tart | Selma's TableWin a copy of FIVE by Rachel de Thample!

Ever since my son, Jake, began weaning, I have instinctively incorporated more fruits and vegetables into our diet. I always make sure to include at least three fruits/vegetables at meals – usually more if I can. For instance the other day we had a stir fry of shredded white cabbage, cavalo nero, ruby chard, kale tops, leeks and red onion with some salmon. This is why Rachel de Thample latest recipe book, FIVE which I reviewed last week, appeals so much to me

She shows you how easy it is to eat well and deliciously.  The book is full of varied, accessible and delicious recipes that will have you packing away fruits and vegetables without any effort at all. There is a very useful double page spread listing fruits and vegetables and their portion sizes and the headnotes clearly state how many portions are in each recipe. And the recipes! There isn’t a single one which I wouldn’t make – from creative breakfast truffles and clever muffins to galettes, latkes, stunning salads, hearty soups, curries, pastries, cakes, puddings, sorbets. These are some of the recipes – Mexican Roast Pumpkin Soup with Lime; Lemony Scrambled Eggs with Indian Spiced Spinach and Mushrooms; Sassy Cherry and Watercress Salad with Crushed Pistachios; Athenian Rissoles with Pavlos’ Sauce; Summer Veg Patch Gumbo with Chorizo and Crab; Honeyed Aubergine, Feta and Walnut Borek; Honey Blossom Peaches; Mulled Figs with Mascarpone…doesn’t it all sound delicious?

I have one copy to give away to a lucky reader!

All you have to do is follow my blog via email (if you don’t already) and leave a comment below describing one of your favourite vegetable dishes – one of my favourites is  griddled courgette/zuchinni slices, tossed with basil or mint, lemon zest, olive oil, parmesan and toasted almond slivers – so delicious!

All entries will go into a hat and I will pick the winner on Friday 20 February 2015.

One entry per person, so if you followed and commented on my last post, your name is already in the hat!

My recipe for Ruby Chard, Shiitake Mushroom and Chestnut Tart is featured on the Happy Foodies website along with 4 other bloggers – see what they have to say and what they made – http://thehappyfoodie.co.uk/articles/number-five-challenge