Middle Eastern roasted sprouts Jamie Oliver

  • 500 g Brussels sprouts
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 small red onions
  • 1 bulb of fennel
  • olive oil
  • 1 teaspoon sesame seeds
  • 25 g hazelnuts
  • 200 g Greek yoghurt
  • 1 heaped teaspoon tahini
  • 1 small clove of garlic
  • 1 lemon
  • 1 pinch of sumac
  • ½ a bunch of fresh coriander, dill and mint (20g)
  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
  3. Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
  4. Tip most of the spice mix into a large roasting tray and toss in the sprouts.
  5. Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
  6. Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
  7. Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
  8. Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
  9. Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
  10. Sprinkle the ground nuts and seeds over the top.
  11. Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan.

Cauliflower Curry Samosas

SAMOSA DOUGH:
  • 2 cups flour
  • 1 teaspoon Kosher salt
  • 1/3 cup vegetable oil
  • 2/3 cup water
  • canola oil (for frying)
CAULIFLOWER FILLING :
  • 1 medium Yukon gold potato (peeled)
  • 2 tablespoons butter
  • 2 cups small cauliflower florets (finely chopped)
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup golden raisins
  • 3/4 cup coconut milk
  • 1/2 cup roasted, salted cashews (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
MINT YOGURT SAUCE :
  • 1 cup Greek yogurt
  • 1/4 cup mint (finely chopped)
  • 2 tablespoons olive oil
  • For the Samosa Dough: In a large bowl sift together the flour and salt. Add the oil and gently rub into the flour mixture until flaky dough starts to form and the oil is completely coated in the flour mixture. Begin adding the water and mix to combine until a stiff dough forms. Knead for 5 minutes until the dough is shiny and elastic but not wet and sticky.
  • Cover with plastic and allow to sit at room temperature for 30 minutes.
  • Divide the dough into 8 balls. Roll each ball of dough out into a 6-inch circle then cut in half. Brush the straight edge with water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Pinch the edges together to make a tight seal. Place some of the filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • In a large Dutch oven, heat the frying oil to 360ºF. Line a plate or baking sheet with paper towels. Place the samosas in the Dutch oven and fry until golden brown, about 2-3 minutes.
  • For the Cauliflower Filling: In a medium saucepan over medium heat, boil the potatoes until just tender, about 10-12 minutes. When cooled, cut the potatoes into a small dice and set aside.
  • Preheat a large saute pan over medium-high heat. Add the butter and allow to melt. Add the cauliflower and curry. Allow to cook until softened and lightly golden, about 5-6 minutes. Add the potato and cayenne and stir to combine. Season with salt and pepper.
  • Add the golden raisins and coconut milk, stir to combine and allow to simmer for 5 minutes or until slightly thickened. Add the cashews, season with salt and pepper, and remove from the heat. Allow to cool to room temperature before filling.
  • For the Mint Yogurt Sauce: In a small bowl add the yogurt and mint and whisk to combine. Add the olive oil and season with salt and pepper. Whisk to combine and serve with samosas.
  • Tips: 1. Make the samosa filling and dough the day before to reduce prep time. Bring the dough to room temperature before assembling the samosas. Dough will keep in the fridge for 1 week.
  • 2. To toast the curry powder, place in a dry pan over medium-low heat until aromatic, about 2-3 minutes.

Diana Henry’s Lemon & Lavender Cake

  • Unsalted butter, for the cake pan
  • 1 1/2 cups granulated sugar809a9372-ad53-45c8-8fbf-e7423c960594-2016-0910_lemon-lavender-cake_james-ransom-132
  • 3/4 tablespoon edible dried lavender
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4t easpoon salt
  • large eggs, lightly beaten
  • 1cup Greek yogurt
  • 1/2 cup mild-flavored olive oil
  • Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
  • Confectioners’ sugar, to dust
  • Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
  • Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
  • Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.

 

Green Goddess salad dressing from thewoksoflife.com

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1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons chopped tarragon
1 tablespoon chopped dill
1/4 cup chopped green onions
3 tablespoons chopped chives
2 tablespoons chopped parsley
3 tablespoons chopped basil
2 anchovy fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth.

Green goddess dip from 12tomatoes.com

  • 1/2 cgreen-goddess-11-475x338up fresh dill
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, roughly chopped
  • 2 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  1. Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
  2. While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
  3. Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
  4. Transfer to a bowl and refrigerate at least 30 minutes before serving.
  5. Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
  6. adapted from the NY Times

 

Squash With Chili Yogurt and Cilantro Sauce washington post

  • 1 large butteyumrnut squash (3 pounds)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 3/4 ounces cilantro, leaves and stems, plus more leaves for garnish
  • 1 small clove garlic, crushed
  • 2 1/2 tablespoons hulled pumpkin seeds
  • 1 cup regular or low-fat plain Greek yogurt
  • 1 1/2 teaspoons Sriracha (may substitute another savory chili sauce), plus more as needed

Position racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have two rimmed baking sheets at hand.

Cut the squash in half lengthwise. Discard the seeds, then cut the flesh into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the oil, 3/4 teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash pieces on the baking sheets skin side down and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.

To make the herb paste, combine the cilantro, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a mini food processor; puree to form a smooth paste.

Reduce the oven temperature to 350 degrees. Spread the pumpkin seeds on a baking sheet and roast for 6 to 8 minutes. Their outer skins will pop open, and the seeds will become light and crispy. Let them cool.

To serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and drizzle the spicy yogurt sauce, then the herb paste, over the top. (Or swirl the yogurt sauce and herb paste together if you like.) Scatter the pumpkin seeds on top, followed by the extra cilantro leaves and additional Sriracha, if desired, and serve.

 

Chickpea Burgers with Tahini Sauce


• 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
• 1 yellow or red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini –  I substituted hummus
• 1 1/2 to 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup plain bread crumbs – I used 1-2 tbsp!!
• 4 buns or pita pockets

1. Heat the oven to 400 degrees.
2. Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
3. To the bowl, add the onion, garlic, parsley, tahini (hummus), cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
5. While the burgers are cooking, make the tahini sauce, below.

Tahini Sauce
• One 6-ounce container plain nondairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)
• 1 to 2 tablespoon tahini –  I substituted hummus
• 1/2 cucumber, peeled, seeded, and finely chopped
• 1 to 2 teaspoon lemon juice
• 1 teaspoon finely minced fresh parsley
• Salt and pepper to taste

1. In a small bowl combine the yogurt, tahini (hummus), cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.