Fennel, artichoke, potato and kalamata olive stew.

Absolute perfection. Only change was putting stock in the water. I'm not going to defend my adoration of salt on here any longer. Will make this a million times more. x

Fennel, artichoke, potato and kalamata olive stew

Prep 15 min
Cook 50 min
Serves 4

7 tbsp extra-virgin olive oil
1 large fennel bulb (400g), trimmed, fronds reserved, then cut lengthways into ½cm-thick slices
6 fat garlic cloves, peeled and thinly sliced
1½ tsp fine sea salt
150ml white wine
2 tsp sweet smoked paprika
400g tin chopped tomatoes – I like Mutti’s polpa
350g new potatoes, halved (or quartered, if large)
400g tin chickpeas, drained
160g drained jarred artichokes, from a 280g jar, sliced
100g pitted kalamata olives
30g flat-leaf parsley, leaves and tender stalks, finely chopped
Good baguette, to serve

Put the oil in a large pot on a medium heat and, when hot, add the sliced fennel and cook, stirring occasionally, for 15 minutes, until coloured and softening. Stir in the garlic and salt, cook for five minutes more, then add the wine and leave it to bubble away for a couple of minutes.

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Add the paprika, tomatoes, potatoes, chickpeas and 200ml water, then cover the pan and leave to cook for 20 minutes, until the potatoes are tender. Stir in the sliced artichokes, olives and 250ml water, cook for another five minutes, then take off the heat; add more water, if need be, to make it as stewy as you like it.

Stir through the chopped parsley, then serve in shallow bowls topped with the reserved fennel fronds, if you like, with a crusty baguette on the side.

Chocolate peanut butter dates

Cooking for KR tonight and thought I'd make these for dessert. Stuffed half with peanut butter and the other half with my new obsession, Biscoff. HOW FUCKING INCREDIBLE IS BISCOFF, HOW IS IT EVEN VEGAN??? Also just melted down some Pico salted caramel chocolate for the coating. With fresh raspberries we are gonna have a time of it.

OG recipe here.

Stuffed Dates with Peanut Butter & Chocolate

These dates with peanut butter and chocolate are the perfect healthy snack and take just minutes to make. Naturally vegan, refined sugar free and gluten free.

Prep Time10minutes mins

Total Time10minutes mins

Course: Dessert, Snack

Cuisine: comfort food, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan, Vegetarian

 

Servings: –+ stuffed dates

 

Calories per serving: 87kcal

 

Author: Elizabeth Emery

Special Equipment

• Baking tray

Ingredients

• 20 medjool dates
• ⅓ cup peanut butter (80g) - may need slightly more if dates are large
• ¼ cup coconut oil (50g)
• ¼ cup cacao or cocoa powder (15g)
• Sea salt flakes

Alternative (instead of cacao & coconut oil)

• ½ cup dark chocolate or chocolate chips (70g)

Instructions

• Line a large baking tray with parchment paper (to ensure dates don't stick).
• Slice open each date and remove pit. Place on tray.
• Spoon just under 1 teaspoon of peanut butter into the middle of each.
• To make chocolate, add coconut oil to a small bowl and microwave for 30 seconds until melted, or melt in a double-boiler. Stir cacao powder into oil until completely mixed.

  (If using pre-made chocolate, break into pieces and microwave for 30 seconds until melted.)
• Allow chocolate to cool slightly and drizzle over dates (or dip dates in chocolate if you're feeling adventurous!). Optionally sprinkle with sea salt.
• Refrigerate until chocolate has hardened (about 20 minutes).

Roasted shallots with buttery sweet-tart glaze.

 Side-dish for a lasagna and absolute perfection. Melt in the mouth. I had them at 180 for a bit over an hour. They could probably do a tiny bit less and be left to caramelise on the stove.

Roasted Shallots With Buttery Sweet-Tart Glaze Recipe

Active10 mins

Total50 mins

Serves6 to 8 servings

Cook Mode (Keep screen awake)

Ingredients

• 4 tablespoons unsalted butter

• 2 tablespoons sugar (see notes)

• 2 tablespoons sherry vinegar (see notes)

• 3 sprigs thyme

• 2 1/2 pounds shallots, peeled, root end trimmed but left intact

• Kosher salt

Directions

1. Preheat oven to 400°F (200°C). In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve.

   

   Serious Eats / Vicky Wasik

   Stir in vinegar, add thyme, and simmer until a glaze forms, about 1 minute.

   

   Serious Eats / Vicky Wasik

   Add shallots, season with salt, and stir, turning to coat with glaze.

   

   Serious Eats / Vicky Wasik

   Transfer to oven and roast until shallots are browned and tender, about 40 minutes. Serve shallots right away, or refrigerate up to 3 days and reheat before serving.

   

   Serious Eats / Vicky Wasik

Notes

This recipe can work with different types of vinegar and sugar: We tested it successfully using sherry vinegar, balsamic vinegar, and apple cider vinegar, as well as both granulated and demerara sugar.

Cherry Streudel

Yes I am cooking a great deal in January and I am Very Happy thank you. Made this last night, added some cream cheese with maple syrup at the bottom but not sure it needed it? It was VERY 'runneth over' vibes. Anyway we ate it with vanilla ice cream and watched that hideous documentary series Breath Of Fire. Why do cult leaders have to ruin everything? Love you. x

1 puff pastry sheet, defrosted
1/4 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
4 cups fresh cherries, pits removed
1 tablespoon freshly squeezed lemon juice
2 tablespoons vegan butter, melted
sugar, for sanding

Defrost the puff pastry according to package directions. (It takes approximately 30 minutes to defrost one sheet)

Preheat the oven to 375° F

In a large bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Toss the cherries with the lemon juice, then add to the dry mixture. Toss until the cherries are well coated and set aside.

Unfold the puff pastry and roll out onto a lightly floured surface to approximately 11 x 15 inches. Spoon the cherries out onto the dough in a line down the middle. Fold one edge over the cherries, then take the opposite side and fold it over—Tuck in the ends.

Brush the top of the strudel with the melted butter, then sand generously with sugar. Use a serrated knife to make several diagonal slashes along the top of the strudel. Carefully transfer the strudel to a Baking Sheet that's been lined with Parchment Paper.

Bake for 30 - 35 minutes until the top is golden and puffy.

Allow the strudel to cool for 20 to 30 minutes before slicing.

Shaved Brussels sprouts with tofu crumbles, shiitake and hot tahini

This recipe was sent to me in whispers. Apparently it's not 'out yet'. Fuck it's good though. I used soy sauce in the tofu AND the shiitake, because I obviously have 'a salt solution'.  

Brussels best chopped in shreds as they're easier to eat.

Excellent side dish, 10/10 no notes.

Shaved Brussels sprouts with tofu crumbles, shiitake and hot tahini 

 

Serves 4 -6

 

300g/10-ounces Brussels sprouts, thinly shaved

1 tablespoon rice vinegar or lemon juice

sea salt and white or black pepper

extra virgin olive oil

400g /14 ounces extra firm tofu, drained and crumbled into large chunks 

1 teaspoon five spice powder 

1 clove garlic, finely chopped

150g/5-ounces fresh shiitake mushrooms, stem removed and thinly sliced

3 scallions, thinly sliced 

2 tablespoons toasted white or black sesame seeds

 

Hot tahini

80ml (1/3 cup) tahini

1-2 tablespoons chili crisp, chili oil, or hot sauce

½ teaspoon sea salt

 

Vegan and gluten free

 

Substitution

Brussels sprouts: cabbage

Shiitake: king oyster/trumpet), oyster, maitake (also known as hen of the woods), cremini, button

Five spice powder: ground cumin, ground coriander

Chili crisp, chili oil, or hot sauce: ½ - 1 teaspoon of red chili/pepper flakes

 

Place the brussels sprouts into a large bowl and add the rice vinegar or lemon juice and 1 teaspoon of salt. Massage the sprouts and leave for 10 minutes to soften slightly. 

 

Heat a large frying pan/skillet on medium high heat for 1-2 minutes. When hot, drizzle with 1-2 tablespoons of olive oil, add the crumbled tofu, five spice powder and season with 1 teaspoon salt and a big pinch of pepper. Toss until the water has evaporated and the tofu is dry and starting to caramelize, 4 to 5 minutes (the tofu will break into small pieces as you toss them). Add the garlic and toss for 30 to 60 seconds, until fragrant. Remove the tofu from the pan. 

 

To the same pan, add another 1 tablespoon of oil, along with the shiitake mushrooms. Season with salt and pepper and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. 

 

In a small bowl, add the tahini, chili crisp, chili oil, or hot sauce along with 3 to 4 tablespoons of water. Whisk until smooth, adding more water, a teaspoon at a time, until smooth and pourableAdd salt and stir to combine. 

 

To the brussels sprouts, add the tofu, shiitake mushrooms, and half the scallions and sesame seeds. Pour over the tahini sauce and toss to coat. To serve, top with the remaining scallions, sesame seeds, and finish with a little more chili crisp, chili oil or hot sauce, if you like.  

 

Tip: the hot tahini can be made 5 days ahead. Store in an airtight jar in the refrigerator. It will thicken up as it sits, so add a little water to loosen it up when ready to use.