Chocolate - Walnut Cake

Ingredients for the base:

• 200 g flour
• 100 g cold butter, cut into small cubes
• 2 tbsp icing sugar
• 100 ml of ice-cold water

Chocolate Filling:

• 250 g walnuts
• 4 tbsp honey
• 200 g dark chocolate
• 100 g butter
• 250 ml cream
• 2 tablespoons sugar

Preparation:
1. Preheat the oven to 200 'C and grease a round cake pan of 24 cm.
2. Make the dough: Put the flour, sugar and butter in the food processor and turn into a crumbly dough. (you can also do it by hand). Add the water and turn briefly until the dough forms a bowl. Roll out the dough on a floured work piece into a round, slightly larger than your form. Press the dough gently into the form and press the dough well against the edges. Put a piece of parchment and a support and filling and bake the soil 20-25 minutes. Remove the baking paper and put the soil back into the oven and bake for 10-15 minutes. Take out of the oven and let cool.
3. Reduce the oven temperature to 175'C and toast the walnuts 7-9 minutes until just colored. Allow to cool.
4. Chop 150g of walnuts coarsely, mix with honey and spread them over the cooled base.
5. Put the pieces of broken chocolate and butter in a bowl and place in a pan with a little boiling water, let the chocolate and butter bain-marie melt. (The bottom of the bowl should not touch the water). Let the chocolate mixture cool until just liquefied.
6. Store the cream stiff with sugar and fold them into the cooled chocolate. Spread the cream over the walnuts. Arrange the rest of the walnuts on top and put the cake in the refrigerator for 2 hours, so that it can stiffen.

Source: Delicious October 2012

Tip: You can also this cake a no bake cake through crushed biscuits and melted butter to use for the bottom. Or take 250 g and 125 g butter crunchy granola!

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Corn Polenta With Eggplant Sauce

Ingredients:

• 6 cobs
• ½ l water
• 40 g butter, diced
• 200 g feta cheese, crumbled
• ¼ tsp salt
• Black pepper

Eggplant Sauce:

• 1 ½ cup vegetable oil
• 1 eggplant into 2cm cubes
• 2 teaspoons tomato paste
• 4 tbsp white wine
• 200 g chopped tomatoes, fresh or canned
• 1 cup water
• ¼ tsp salt
• ¼ tsp sugar
• 1 tbsp fresh oregano, chopped

Preparation:
1. For the eggplant sauce: Heat the oil in a large pan and fry the eggplant (I have 2 uses) in 15 minutes on medium heat until golden (scoop regularly). Pour as much oil as possible and discard. (in the beginning slurps the eggplant all oil, but later it is released). Stir the tomato by the eggplant and fry for 2 minutes, add the wine and let cook 1 min. Add the tomatoes, water, salt, sugar and oregano (I bought some dried oregano at that) to the pan and bar the sauce simmer for another 5 minutes until it is full of taste. Put him aside and preheat it for use.
2. Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. Turn every flask upright on a cutting board with a sharp knife and scrape the kernels from the cobs around af.Je have approx 550 g is required.
3. Put the corn kernels in a medium saucepan and cover with water. Bring to the boil and let the corn cook over low heat 12 min. Stir the granules with a slotted spoon from the water and place them in a food processor and retain the cooking water. Grind everything is fine in the food processor (this takes a while)., And add some cooking water as it is too dry.
4. Stir in the corn puree through the liquid in the pan and leave it for 10-15 minutes, stirring constantly over low heat until the mixture has the consistency of mashed potatoes. Fold in the butter, feta cheese, salt and pepper to taste and let it cook for another 2 minutes.
5. Divide the polenta into 4 soup plates and spoon a little of the warm eggplant sauce in the middle.

Source: "Plenty" Yotam Ottolenghi

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Sticky Cinnamon Figs

Ingredients:

• 8 large or 12 small ripe figs
• Big pat of butter
• 4 tbsp honey
• 1 teaspoon cinnamon
• Handful of shelled pistachios or almonds
• Greek yogurt or mascarpone there to serve

Preparation:
1. Preheat the grill to medium-high. Cut the figs into quarters crosswise, but leave the bottom to sit together.
2. Put the figs in a baking dish and spread a little butter in each fig. Drizzle the honey over the figs and sprinkle with cinnamon and nuts.
3. Place the dish under the grill for 5 minutes, until the butter is melted together with the cinnamon and honey sauce forms a sticky.
4. Place the figs on 4 plates, spoon some sauce over and serve with a dollop of Greek yogurt or mascarpone with. Sprinkle some pistachio nuts about.

Source: BBC Good Food

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Italian Hazelnut Cake

Ingredients:

• 200 g hazelnuts (in the film)
• 1 tsp baking powder or baking gluten
• 50 g dark chocolate
• 100 g soft butter
• 5 eggs, separated into yolks and whites
• 175 g caster sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Preparation:
1. Preheat the oven to 170 ° C. Grease a springform pan of 20 cm in the bottom and top with baking paper.
2. Grind the hazelnuts in a food processor with the baking powder and the chocolate finely. Add butter and mix until everything is mixed.
3. Beat the egg yolks and sugar in a mixing bowl with a hand mixer until a mousse-like mixture. Add the hazelnut mixture, vanilla extract and pinch of salt and whisk everything together.
4. Whisk in a clean bowl with clean beaters lean proteins to a stiff froth and fold it into three portions by the hazelnut batter, to maintain the lightness.
5. Pour the batter into the mold, smooth the top and put it in the oven. Bake 55-70 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. The batter is quite vulnerable, so open the oven is definitely not the end of the baking time.
6. Let the cake cool for 15 minutes in the form, then go around with a knife between the cake and the form and take the edge off. Let rest for 15 minutes again, and then remove the cake from the bottom and let it cool on a rack.

Source: "Out of the oven" Rachel Allen

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Soba Noodles With Eggplant and Mango

Ingredients:

• 1 ¼ cup rice vinegar
• 40 g caster sugar
• ½ tsp salt
• 2 cloves garlic, finely chopped
• ½ fresh red chilli, deseeded and finely chopped
• 1 teaspoon toasted sesame oil
• Grated zest and juice of 1limoen
• 2 ¼ cup sunflower oil
• 2 eggplants, cut into 2 cm
• 250 g soba noodles
• 1 large ripe mango, diced or sliced
• 40 g basil leaves, chopped (try to find Thai basil, but use much less)
• 40 g coriander leaves, chopped
• ½ red onion, cut into thin rings

Preparation:
1. First make the dressing: In a saucepan, heat the vinegar, sugar and salt 1 minute until the sugar has just dissolved. Remove the pan from the heat and add the garlic, chilli and sesame oil. Allow the dressing to cool and stir in the lime juice and rind.
2. Heat the sunflower oil in a large pan and fry the eggplant cubes in three or four servings golden brown. Scoop them into a sieve and let them drain. Sprinkle generously with salt.
3. Cook the noodles in boiling water with salt and stir occasionally. They are 5-8 minutes until al dente. Drain, rinse under cold water, shake off as much water in a tea towel and pat dry.
4. Mix the noodles in a large bowl with the dressing, mango, eggplant income half of the herbs and red onion. You can use it to set aside 1-2 hours. Mix just before serving the rest of the herbs and toss on a flat dish or in a salad bowl.

Source: "Plenty" Yotam Ottolenghi

It is now a bit boring, but another delicious recipe from Ottolenghi. A combination of sweet and spicy, sweet mango and spicy dressing and the red pepper. A delicious fresh salad. You can possibly get some crispy fried tahu solid mixing.
Soba noodles are Japanese buckwheat noodles. I bought them at Amazing Oriental in Delft and they sell the Thai basil.

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Pumpkin Pie with Carrot and Goat Cheese

Ingredients for the dough:

• 230 g flour
• ½ tsp salt
• 25 g poppy seeds
• 110 g cold butter, cut into small cubes
• 4-5 tablespoons milk

Ingredients for the filling:

• 500 g pumpkin flesh (clean weight) into 2cm cubes
• 2 tablespoons olive oil
• 1 tsp mustard seeds
• 180 g coarsely grated carrot
• 35 g granulated sugar
• 2 tablespoons white wine vinegar
• 50 ml orange juice
• 30 g melted butter
• 1 egg yolk
• 120 ml cream
• 20 g chives, finely cut
• 40 g Parmesan cheese, freshly grated
• 150 g soft goat cheese
• Salt and black pepper

Preparation:

1. Start with the dough. Sift the flour into a mixing bowl and add salt and poppy seeds. Rub with fingertips the butter into the flour until it looks like coarse crumbs. Pour the milk and stir until a dough is created. Mix no more. Press the dough in plastic wrap and place in the fridge for a few hours.

2. Preheat oven to 170 ° C. Mix the diced pumpkin with 1 tablespoon olive oil and some salt and pepper. Put them in a roasting pan and leave them in the oven for 15 minutes until al dente be. Take them out and let them cool.

3. Meanwhile, heat the remaining oil over in a large frying pan and add the mustard seeds far. Fry the seeds until they burst, add the grated carrot and cook them regularly stir 10 minutes smother. Stir in the sugar, white wine vinegar and orange juice by the root, bring to the boil and turn the heat to low. Let the root 20-25 min simmer, stirring occasionally until almost all the liquid has reduced. Remove the pan from the heat and let cool relish. (Test here, this is so delicious!)

4. Grease a mold of 24 diameter with loose soil or a quiche form (in the recipe are 6 small molds of 10 cm used) lightly with the melted butter. Roll out the dough on a floured work to a round piece of 3-4 mm thickness. Put the cloth in the form and press the cloth firmly against the sides of the shape, cut off the excess dough. Set the shape for at least 30 minutes in the refrigerator. Cover the dough with a piece of baking paper and place a support fill. Bake the base for 15 min in an oven at 170 ° C blind. Remove the support and place the filling form another 5-10 minutes in the oven until the pastry is golden brown. Allow to cool. (I did everything a little longer in the oven, because I've made a big cake).

5. Turn the oven to 180 ° C. Beat in a large bowl the egg yolk with the cream to soft peaks and whisk in the chives, grated Parmesan cheese, a pinch of salt and freshly ground black pepper generously, put in the fridge.

6. Divide the carrot relish evenly over the bottom. Divide the roasted pumpkin out and crumble the goat cheese on top. Place on a baking sheet and spoon the cream filling on the cake, fill almost to the edge.

7. Slide the tray into the oven and bake for 8-10 minutes until the filling is firm and the top is golden brown (because I've made a big cake he had longer in the oven, about 20 minutes). Serve the cake at room temperature, certainly not piping hot.

Source: "The Cookbook" Yotam Ottolenghi

Read before you start the recipe carefully, because this cake requires some preparation, it is not difficult, but it is not a cake you briefly after your work is. Another recipe from Ottolenghi that very worthwhile.

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Pumpkin Soup With Blood Oranges and Lemon Verbena

Ingredients for 4 people:

• 300 g pumpkin (peeled and seeded)
• 20 g butter
• 1/4 onion
• 1/2 tsp tomato puree
• 1 pinch of curry
• 1/4 star anise
• 1/2 clove
• 1 pinch of cinnamon
• 50 ml white wine
• 300 ml vegetable stock
• 250 ml milk
• 125 ml cream
• 70 ml orange juice
• 50 ml blood orange juice
• 2 tsp Creme Fraiche
• 16 leaves lemon verbena
• 1 blood orange
• salt
• Freshly ground pepper

Preparation:

Add the pumpkin and onion into small pieces and sauté in butter with tomato paste. Deglaze with white wine. Curry, star anise, clove and cinnamon to give and let boil.

With vegetable stock, milk and cream, infuse and season with salt, pepper and aromatic. Cover and let simmer until the squash is very soft.

Orange juice and blood orange add, remove a clove and star anise. And Aufmixen pass through a sieve.

Frothing and season with creme fraiche. Blood orange peel and cut into slices. Slices of orange and lemon verbena use as a deposit.

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