Crushed puy lentils with tahini and cumin

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Stop. Start. But, start with a tradition: a lentil dish on the menu for the first post of the year. Of course it had to be a Yotam Ottolengi’s .  Quick, easy and totally delicious, this is a hearty dish that will warm you to the soul in a cold winter day.

Crushed puy lentils with tahini and cumin (adapted from Yotam Ottolengi’s column in The Guardian)

Ingredients

  • 200g puy lentils
  • 30g unsalted butter
  • 2 tbsp olive oil, plus extra to finish
  • 3 garlic cloves, peeled and crushed
  • 1 tsp ground cumin
  • 3 medium tomatoes,  cut into 1cm dice
  • 25g coriander leaves, chopped
  • 4 tbsp tahini paste
  • 2 tbsp lemon juice
  • Salt and black pepper
  • ½ small red onion, peeled and sliced very thin
  • 2 hard-boiled eggs, quartered

Cook the lentils according to the instructions on the packet,until completely cooked. Then drain and set aside.

Put the butter and oil in a large frying pan and place on a medium-high heat. Once the butter melts, add the garlic and cumin, and cook for a minute. Add the tomatoes, 20g of coriander and the cooked lentils. Cook, stirring, for a couple of minutes,

Add the tahini, lemon juice, 70ml of water, a teaspoon of salt and a good grind of black pepper. Turn down the heat to medium and cook gently, stirring, for a few minutes more, until hot and thickened. Roughly mash the lentils with a potato masher, so that some are broken up and you get a thick, porridge consistency. Serve warm with the hard-boiled eggs alongside.


Aubergine, potato, tomato

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Some dishes I chose because they read well and/or have a good combination of flavours. Others, because the story they have attached to it. This is one I picked after reading Yotam’s editorial. It just explained so well what brunch should be about: “It’s a long meal that takes up a large chunk of the middle of the day, a proper celebration of food, but without the fanfare and worries that come with a full-blown dinner party“. Never better said… Every now and again, we get together for brunch, who tends to end up into a several hours long marathons, usually ending when the host runs out of bubbly. Or coffee. Or both…. Happy memories – and hopefully many more to come.

As usual, it was a  super dish. A bit laborious, but nevertheless worthwhile the effort. This was served with (fried/baked) eggs to order. Still feel a bit insecure to venture into poached eggs, as the original recipe called for.

Aubergine, potato, tomato (adapted from  Yotam Ottolengi’s column in The Guardian)

Ingredients

  • 4 medium tomatoes cut into 1cm dices
  • 1 tbsp white-wine vinegar
  • 1½ tbsp hot savoury chilli sauce (Yotam recommends Sriracha, I used piri piri)
  • Salt and black pepper
  • 2 aubergines, cut into 3cm chunks
  • 250ml olive oil
  • About 300ml sunflower oil
  • 600g  waxy potatoes, peeled and cut into 3mm-thick slices
  • 80g tahini paste
  • 2½ tbsp lemon juice
  • 1 small garlic clove, peeled and crushed
  • 1 tsp sumac
  • 1 tbsp coriander, chopped

(1 onion was omitted for humanitarian reasons. A. is extremely allergic to them)

Method

Put the peeled, diced tomatoes in a colander for half an hour to drain. Transfer to a medium bowl and add  vinegar, parsley, hot sauce  and a quarter-teaspoon of salt. Mix gently and set aside.

Mix the aubergine with a teaspoon and a half of salt, place in a colander and set over a bowl for half an hour, to drain off any excess liquid. Transfer to a plate lined with kitchen paper and pat dry.

In a 26cm sauté pan, put 200mL of olive oil and as much sunflower oil as you need to bring it 1cm up the sides of the pan. Place on a medium-high heat and, once hot, add the aubergine in batches and fry for three to four minutes, until golden brown. Remove with a slotted spoon, transfer to a plate lined with kitchen paper and repeat with the rest of the aubergine. Remove the left over oil and wipe down the pan.

Bring a medium pan of water to a boil, add the potatoes and cook for three minutes. Drain, refresh under cold water and set aside to dry. Add two tablespoons of fresh olive oil to the skillet and place on a medium-high heat. Add the potatoes and fry for 10 minutes with a quarter-teaspoon of salt and a crack of black pepper, until cooked through and golden brown; turn them over from time to time. Remove the pan from the heat and set aside.

Put the tahini, 60mL of water, a tablespoon and a half of lemon juice, the garlic and a pinch of salt in a medium bowl, and whisk to a thick, pourable consistency. Spoon half the sauce over the potatoes and spread the aubergine on top. Follow this with the remaining tahini, then the tomatoes. Poach the eggs just before you are ready to serve and lay them on top of the tomatoes, along with a drizzle of the remaining oil, a sprinkle  with sumac and coriander, and the last of the lemon juice. Bring to the table in the pan.

 

 


Apple Cinnamon Quinoa Breakfast Bake

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A dish specially dedicated to B., who passionately loves quinoa. (not). Much for his despair, quinoa invaded the summer salad world and then slowly start to creep up into brunch domains and now makes an appearance in pudding-land. Actually, this is a sort of upside down deconstructed crumble (minus butter) also ideal for a brunch menu… It is very tasty, filling and it can even be considered  * gasp * super healthy.

Apple Cinnamon Quinoa Bake (adapted from a recipe found in fitsugar.com)

Ingredients

  • 1 cup uncooked quinoa
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 2 apples, peeled, diced
  • 1/4 cup (app 50g)raisins
  • 2 eggs
  • 2 cups (500mL) milk with the seeds of 1 vanilla pod
  • 1/4 (50mL) cup maple syrup
  • 1/3 (app 75g) cup almonds, chopped

Methods 

Preheat the oven to 200oC. Lightly grease a baking dish.

In a small bowl, mix the uncooked quinoa with the spices. Pour into the greased dish. Sprinkle the apple and raisins on top of the quinoa.

In that same small bowl, beat the eggs. Whisk in the milk and maple syrup. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.

Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.

Allow to cool, and then cover and refrigerate.

 


Poached eggs with tomato, pepper and saffron

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In North Africa, it is called shakshuka – which literally mean mixture in Arabic. Basically, it is eggs poached in a mildly spicy sauce made from slow-cooked leek, bell peppers, garlic and tomatoes, spiced up with saffron, cumin and cayenne.  It is a bit laborious, but you can prepare it well in advance and keep it in the fridge until the mobile calorie intake unit friends show up for duty. In any case, it is the perfect dish for a brunch, packed with flavours, sweet and savoury at the same time… Just serve with bread.

Note: the onions were replaced for leeks, as one of the mobile calorie intake unit  is allergic to onions.

Poached eggs with pepper, tomato and saffron (adapted from Yotam Ottolengi’s column in The Guardian.)

Ingredients 

  • 1 teaspoon  cumin seeds
  • Olive oil to taste
  • 2 large leeks
  • 2  red and 2 yellow peppers, cut into 2cm strips
  • 20g of unrefined sugar
  • 2  bay leaves
  • 6  thyme sprigs, leaves picked and chopped
  • 30 mls chopped parsley
  • 30 mls chopped coriander, plus extra to garnish
  • 6  ripe tomatoes, roughly chopped
  • a few thread of saffron
  • 1  pinch of cayenne pepper, to taste
  •  up to 250ml water
  • 8  free-range eggs
  •  salt and black pepper

Method

In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour.

Add the tomatoes, saffron, cayenne and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking keep adding water so that the mix has a pasta sauce consistency. Remember to  taste and adjust the seasoning as you go.

Remove from the heat, remove the bay leafs and transfer to a a large bowl. Set aside. The vegetabe mix can be prepared well in advance, and kept in the fridge.

When you are ready to serve, put the pepper mix in a a frying pan large enough to take a generous individual portion. Place it  on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and cover the pans with a lids.  Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with coriander and serve


Pea, goat’s cheese and bacon frittata

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“Oh” said the mobile calorie intake unit my friend. “You made tortilla for brunch?”. “No, I haven’t”, I answered. “This is a frittata”. “Like an omelette?” asked a confused  mobile calorie intake unit friend. “No, no….”  was the only possible answer “It is a frittata… just eat it, will you?”.  Thankfully, he did. Otherwise I would have to start a lenghty on the specifics of omelettes, tortillas and frittatas.  A tortilla can never be baked and it is always done in a two step process (indeed a process, until you learn how to turn it around without a mess of epic proportions). An omelette is normally made with 2 or 3 eggs and folded. A frittata is baked – or fried and baked…  And, let’s not forget tortillas are Spanish, omelettes are French and frittatas are Italian. But, all of them, a perfect dish for a festive brunch.

Pea, goat cheese and bacon frittata ( adapted from Gordon Ramsay’s Ultimate Cookery Course)

Ingredients

  • Olive oil to fry
  • 8 slices of smoked bacon,  chopped
  • 2 medium leeks
  • 150g peas, thawed
  • a few basil leaves, roughly sliced
  • 8 large eggs, beaten
  • 4 tablespoons of parmesan cheese grated and enough to sprinkle all over the frittata
  • 150g soft goat’s cheese, thickly sliced
  • sea salt and black pepper

Method

Preheat the oven to 180oC oven and the grill on its highest setting.

Heat oil in a non stick ovenproof large frying pan over medium-high heat. Fry the bacon for 2-3min.

Add the red pepper. Continue to cook for another few minutes until the bacon is golden brown and crisp. Add the leeks, and let it sweat until everything is tender.

Toss in the peas and cook for another minute or two, then add the basil roughly missing.

Cut the goat’s cheese in chunks and scatter half of it over the top.

Break the eggs into a large bowl and beat them. Add the parmesan cheese. Season with lots of black pepper.

Poor the beaten eggs over the vegetables and gently shake over medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.

Place the plan under the hot grill in the oven for a few minutes until cooked through and golden on top.

Slide the frittata out of the pan and cut into wedges to serve.

 


Apple and walnut crumble

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You cannot go wrong with an über buttery sweet dessert. Adding fruit makes it vaguely healthy, even…

Apple and walnut crumble (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)

Ingredients 

For the filling

  • 100g roasted walnuts
  • 1.25kg apples, peeled, cored and finely sliced
  • 50-100g caster sugar
  • 1 teaspoon ground cinnamon (optional)

For the crumble

  • 225g plain flour
  • A pinch of sea salt
  • 200g cold unsalted butter, cut into cubes
  • 150g caster, granulated or soft brown sugar
  • 75g medium oatmeal
  • 100g grounded almonds (optional)

Method

Scatter the walnuts on a baking sheet and toast in an oven preheated to 180C for about 5-7 minutes, giving them a shake halfway through, until just beginning to colour and develop aroma. Leave to cool, then chop very roughly.

To prepare the crumble, you can your own hands or use a food processor, at it fits better. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers (or pulse briefly in the processor) until the mixture resembles course crumbs.

Stir in the sugar, oatmeal and ground almonds, if using. If you prefer to have a chunky crumble, squeeze a few handfuls in your fist to make lumps

Put the apples in a large bowl, sprinkle over the sugar, to taste. Add the walnuts and the cinnamon, if using, and mix roughly. Spread in a pie dish or other ovenproof dish, getting the fruit as compact as you can.

Scatter the crumble over the apples in a fairly even layer and bake for 40-45 minutes, until browned on top.

Serve hot, with cream, custard or ice cream; or, once it is cold, serve it with  a thick, rich yoghurt.


Mango lassi

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Sweet and rich: the perfect drink to start off a brunch. And dead easy to do…  Choose thinnish full fat natural yoghurt for best results.

Mango lassi (adapted from The Food Network)

Ingredients 

  • 500g of full fat plain yoghurt
  • 500 mL milk
  • 1 ripe mango.
  • Sugar to taste
  • Groung cardamom to taste
  • Put all the ingredients into a blender and blend for 5 minutes.

Method

Put all the ingredients in a large bowl and blend it for about 5min. Adjust the sugar if necessary. Poor into individual glasses and serve.