4 large baking potatoes, scrubbed clean and dried thoroughly
1 tbsp sunflower oil
4 tbsp vegan cream cheese
2 tsp English mustard
small bunch of chives, finely chopped
few drops of vegan Worcestershire sauce
generous pinch of sea salt and black pepper
Preheat the oven to 400°F
Pierce the potatoes with a fork a few times, then rub in the sunflower oil. Wrap each potato in foil, then bake in the oven for 1 ½ hours until softened.
Remove from the oven and carefully fold back the foil. Halve each potato and leave until cool enough to handle. Carefully scoop out the potato flesh from each half into a bowl, leaving about 1/4in remaining near the skin.
Mash the potato in the bowl, along with the vegan cream cheese and mustard. Stir in the chives, then load each potato skin with the filling. Place the filled halves in a roasting tin lined with baking parchment and return to the oven to bake for 20 minutes until golden on the top.
Remove from the oven and dash over the Worcestershire sauce. Season with sea salt and black pepper, garnish with a few extra chopped chives, and chive flowers when in season, if you like, and serve hot.
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners’ sugar, to serve (optional)
Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!
²⁄3 cup plus ¼ cup crumbled Gorgonzola dolce cheese (or blue cheese of your choice)
²⁄3 cup sour cream
¹⁄3 cup chopped walnuts
1 egg white mixed with 1 tablespoon water
3 sprigs fresh thyme, plus more for garnish
Preheat the oven to 400° and place a rack in the center. Line a large baking sheet with parchment or a silicone mat and set aside.
Make the Extra-Flaky Pastry and chill for 1 hour. Remove it from the fridge about 15 minutes before using to let it soften slightly.
Meanwhile, set the sweet potatoes directly on the center rack and roast until they are softened but still firm in the center, 35 to 45 minutes. When they are cool enough to handle, peel and slice into ¼-inch-thick disks.
While the potatoes roast, prepare the onions: Set a large skillet over medium heat and add the oil. Add the onions, turn to coat in the oil, then cover the skillet and reduce the heat to medium low. Let the onions wilt for 10 minutes, stirring once. Remove the cover, add the vinegar, sugar, and salt, and stir. Continue cooking the onions, stirring occasionally, until they are caramelized, 20 to 25 minutes more. Set aside.
In a small bowl, mash ²⁄3 cup Gorgonzola into the sour cream until mostly smooth. Set aside.
Shape the disk of slightly softened dough into a rough rectangle shape. On a well-floured work surface, roll the dough into a larger rectangle about 8 inches wide and 14 inches long. Roll the dough up around the pin and then unfurl it on the lined baking sheet. Spread the Gorgonzola mixture over the bottom of the crust, leaving a 2-inch border on all sides. Top with the onions. Lay the potato slices over the onions in three overlapping vertical rows. Sprinkle the walnuts over all. Fold the sides of the crust up over the filling, preserving the rectangle shape. Brush the edges with the egg white mixture. Strip the leaves from three thyme sprigs and sprinkle over the entire tart. Transfer to the oven and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool for 20 minutes, then sprinkle with the remaining Gorgonzola and garnish with some thyme sprigs. Serve warm or at room temperature.
1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
½ cup low-sodium soy sauce, plus more to taste
¼ cup unseasoned rice wine vinegar, plus more to taste
8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
Sesame seeds, sesame oil or both, for serving (optional)
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl, combine flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.
Spray a cheesecake pan (a round pan with removable sides – a 13×9″ cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.
Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.
While cake is baking, whisk together the glaze ingredients.
When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!
dmv note: I baked in 9″ cheese cake pan and it really never got done (oven problem as well) next time use 9 x 13 pan.
6 tablespoons butter or extra-virgin olive oil, plus more as needed
2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
8 ounces peeled pearl onions (2 cups), larger ones cut in half
Kosher salt and freshly ground black pepper
1 large leek or 2 small leeks, white and light green parts, diced (1 1/2 cups)
2 carrots, thinly sliced
3 garlic cloves (2 minced, 1 grated to a paste)
1 tablespoon tomato paste
2 ½ tablespoons all-purpose flour
1 ½ cups dry red wine
1 ½ cups beef, mushroom or vegetable broth
1 tablespoon tamari or soy sauce, plus more to taste
3 large fresh thyme branches or 1/2 teaspoon dried thyme
1 bay leaf
3 to 4 ounces chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
Smoked paprika, for serving
Polenta, egg noodles or mashed potatoes, for serving
Chopped flat-leaf parsley, for serving
Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
½ lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)
In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.
dmv notes–I used green lentils, 1/2 jalapeño, no salt, and russian kale. Since it was taking a long time I put the lentils, stock and browned sweet potatoes in the IP for 9 min with quick release. Then added the coconut milk and kale and cooked in IP for another 9 min with quick release.
You can also bake this cake in an 8×8-inch square (I cut this into 16 small squares) or 9-inch round cake (8 to 12 wedges) single cake layer — do so for 25 to 27 minutes, until until a toothpick inserted into the cake comes out batter-free. I suspect you’re about to ask me why there is molasses and some white sugar in this cake when molasses + white sugar = brown sugar, but I feel that the white sugar keeps the cake from being too gummy and the molasses adds a slightly intense balance that brown sugar does not.
1/2 cup (4 ounces or 115 grams) unsalted butter, melted and cooled slightly
1/4 teaspoon fine sea or table salt
1/2 cup (95 grams) packed dark brown sugar
6 tablespoons (75 grams) granulated sugar
1 tablespoon molasses or treacle
1 teaspoon vanilla extract
2 large eggs
2/3 cup (170 grams) mashed bananas (2 medium bananas, or about 12 ounces unpeeled)
1/2 cup (120 ml) buttermilk, well-shaken
1 teaspoon baking powder
3/4 teaspoon baking soda
1 3/4 cups (230 grams) all-purpose flour
4 tablespoons (2 ounces or 55 grams) unsalted butter, cold is fine
1 cup (235 ml) heavy cream, divided (half for sauce, half for whipping)
1/2 cup (95 grams) dark brown sugar
1/4 teaspoon flaky sea salt plus more to finish
1/2 teaspoon vanilla extract
Make cake: Heat oven to 350°F. Coat 12 standard muffin cups in butter or with nonstick spray.
In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then buttermilk. Sprinkle baking soda and baking powder on batter and whisk until combined and then (don’t skip this), 10 to 20 more times, ensuring that it very well dispersed in the bowl. Add flour and mix only until it disappears. Divide batter between 12 cups.
Bake 14 to 16 minutes, until a toothpick inserted into the cakes comes out batter free.
While the cakes bake, make the toffee sauce: Combine butter, 1/2 cup of the heavy cream, sugar and vanilla in a larger saucepan than you think you’ll need over medium-high heat and bring to a simmer. Simmer, whisking frequently, for 5 to 7 minutes — the mixture thickens slightly. Add a couple pinches of salt and vanilla.
… And whipped cream: In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric or you-powered whisk until it forms soft peaks. Don’t add sugar to this; I promise it does not need it.
To serve: Remove one warm cake from the muffin tin and either plate it dome side-up or you can cut the dome off the cake with a serrated knife and serve the cake upside-down, as shown. (You can use the cake tops to pacify hangry people in your kitchen.) Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt. Repeat with remaining cakes.
Do ahead: I find whipped cream keeps for many hours in the fridge without a problem, but if you’re worried, you can use this trick to keep it for several days. The sauce keeps for a week or two; it can be reheated in about 20 seconds in the microwave, just until it liquefies, or back on the stove in a small saucepan. The cake keeps for 3 to 4 days at room temperature in an airtight container before seeming stale to me. If you can gently rewarm it before serving, all the better.
Banoffee pie was created in 1970s at the Hungry Monk in East Sussex and instantly gained a following. What’s not to love? Shortcrust pastry, sliced bananas, dulce de leche and whipped cream make this dessert an irresistible crowd-pleaser. Shortcrust pastry, aside from taking the frustration out of rolling and fitting pastry into your tart or pie dish, is fun to grate, fun to press and results in an incredibly crispy, buttery crunch. It’s faster, easier and a lot less messy: You may never go back to rolling crusts.
2 cups (250 grams) all-purpose flour
3/4 cup (95 grams) plus 1 tablespoon confectioners’ sugar
12 tablespoons (1 1/2 sticks/170 grams) cold unsalted butter, cut into 1/2-inch pieces and chilled
1 teaspoon kosher salt
2 large egg yolks
4 large bananas
One (14-ounce) can dulce de leche or sweetened condensed milk with the labels removed (see NOTE)
2 cups (480 milliliters) heavy cream
Finely grated dark chocolate, for topping
Flaky sea salt, for topping (optional)
Place the flour into a food processor and pulse a few times to aerate. Add 3/4 cup (95 grams) confectioners’ sugar, the butter and salt and pulse until the mixture looks crumbly. Add the yolks and process until a crumbly dough forms. Scrape the dough out onto a work surface and gently knead just until smooth. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 2 hours and up to 2 days.
Preheat the oven to 350 degrees with the rack in the middle.
Cut the chilled dough in half and grate the halves on the large holes of a box grater. Using your fingers, press the dough onto the bottom and up the sides of the tart pan to create an even layer. Don’t worry about making it perfect — it looks better a little scraggly and uneven. The bottom should be about 1/4 inch thick and the sides about 1/2 inch thick. (Work swiftly, as you don’t want the dough to warm up too much.) Poke the bottom of the crust all over with a fork and freeze for 15 minutes.
Place a large piece of foil on the chilled crust and weigh it down with pie weights (or pennies). Bake the tart shell for 15 to 20 minutes, until the rim is light golden brown. Remove the foil and baking weights or pennies, and bake for an additional 10 to 15 minutes, until rich golden brown. If the bottom of the crust puffs up in the second part of baking, weigh it down with weights while it cools.
Peel 2 bananas and slice them into 1/2-inch-thick pieces. (Don’t slice on the bias, as it makes it difficult to layer.) Starting from the outside and working your way to the center, arrange half of the bananas in concentric, overlapping circles in the tart shell.
Transfer the dulce de leche to a microwave-safe bowl and microwave on HIGH for 45 seconds to 1 minute. It should be just warm, not hot, and soft enough to be spreadable. Spread the dulce de leche on top of the bananas as evenly as you can. Cover with plastic wrap and refrigerate for 2 to 3 hours. Place a large bowl in the refrigerator to chill.
Peel and slice the remaining 2 bananas and layer them on top of the dulce de leche. Return the pie to the refrigerator.
Combine the heavy cream and the remaining 1 tablespoon confectioners’ sugar in the bowl that has been chilled. Using a handheld mixer or a whisk, whip the cream until soft peaks form.
Remove the pie from the refrigerator and spread the whipped cream on top so that it covers the bananas. Sprinkle the grated chocolate and flaky sea salt, if using, over the top and serve right away.
NOTE: If using condensed milk, place the can in a large pot and cover it generously with water — the water should cover the can by at least 2 inches. Bring the water to a boil, then reduce the heat to low and simmer gently for about 3 hours. Watch the water level carefully: Be sure the can is covered with at least 2 inches water the entire time (this is critical for safety). Add boiling water to the pot if the water level starts to get too low.
Remove the can from the pot and let cool completely; if not using the same day, refrigerate until ready to use.
Make ahead: The crust can be made, wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. The pie, minus the whipped cream, can be made, covered and refrigerated up to 12 hours ahead.