Sweet Chestnut, Walnut and Tahini Brownies

 

This recipe is from Lia Leendertz book, The Almanac: A Seasonal Guide to 2021. She is the author of the original bestseller Almanac. For the past two years I have received this book and enjoy every page, every season and every month... the whole year more intensely because of it. There is a lot of information packed into this pocket sized book and seasonal food and recipes accompany each month. We undoubtedly devoured these brownies with the greatest of ease; so will share the recipe exactly how it is printed in the book. You made need a kitchen weigh scale or a conversion table to sort out ingredient measurements. Chestnuts are hard to come by here however I did find packets of shelled and roasted chestnuts, so I used those.  

"A brownie full of Autumnal textures and flavours. Tahini makes a delicious addition to brownies, nutty and creamy, and adds a beautiful sepia swirl." 

Sweet Chestnut, Walnut and Tahini Brownies

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makes 24 brownies 

Ingredients:

375g butter

375g dark chocolate, broken into pieces

6 eggs

500g caster sugar

Seeds of 1 vanilla pod

225g plain flour

Pinch of salt

200g cooked and shelled chestnuts, roughly chopped

200g walnuts, toasted in the oven for about 12 minutes, then roughly chopped

3 tablespoons light tahini

Method:

Line a baking tin with parchment and preheat oven to 180ºC/Gas Mark 4. Put butter and chocolate into a large bowl and set it over a pan of boiling water until they have melted. Put some cold water in a basin and carefully sit the bowl in it for a few minutes to cool, stirring the mixture occasionally.

Beat the eggs, sugar and vanilla together and then beat them into the cooled chocolate mixture. Stir in the flour, salt, chestnuts and walnuts. Pour the mixture onto the baking tray and smooth over the top. Blob tahini onto the top and use the spoon or a knife to make swirls. Bake for about 35 - 40 minutes, or until the wobble is minimal and the top has started to crack. Remove, leave to cool completely, then cut into 24 squares and serve. 

Anise Biscotti

Anise flavoured biscuits are popular throughout the Mediterranean. Lebanon has an anise flavoured cookie that are enjoyed during holidays which are known as Ka'ak el Eid or Ka'ak el Abbas. Also anise flavoured biscotti are a traditional Italian biscotti known as Italian Toast. I usually make biscotti around this time of year and the anise flavour is not only sweet and aromatic but a delightful warm welcoming change.  

Anise Biscotti

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3 eggs

1/2 cup (125ml) olive oil

1 cup (250ml) granulated sugar

1 teaspoon vanilla extract

2 1/4 cups (550ml) unbleached all purpose flour

2 teaspoons (10ml) baking powder

1 teaspoon ground anise

2 teaspoons whole anise seeds

1/2 cup (125ml) chopped almonds

grated zest of 1 orange 

Preheat the oven to 350ºF (180ºC). Line a cookie sheet with baking parchment paper.

In a large bowl beat the eggs with the oil; add the vanilla and sugar and continue beating for about 5 minutes, until the mixture is thick and pale. 

Sift the flour with the baking powder in a bowl then add the ground anise, anise seeds chopped almonds and grated orange zest and whisk to combine. Add the flour mixture to the egg mixture and using a wooden spoon or use clean hands mix together to form a dough.

Shape the dough into 2 logs about 3 x 10 inches (7.5 x 25cm). Arrange both onto the prepared cookie sheet. Using a wet spatula to flatten the top and smooth the sides of the logs.

Bake 25 to 30 minutes until golden. Remove from the oven and lower the oven temperature to 300ºF (150ºC). Let logs cool on the cookie sheet for about 10 minutes. Using a serrated knife cut into 1/2 inch (1cm) slices.

Arrange the slices flat on the cookie sheet and bake 15 minutes longer, until the surface is dry and crisp. Transfer the biscotti to wire racks and allow to cool. Store in an air tight container.    

Food Photo of the Day ~ Nachos

 

At the best of times dinners are meant to refuel and sustain you until the next day and other times dinners can be relaxed and loaded with a variety of ingredients. Fresh vegetables, seasoned minced meat, shredded cheese and organic corn chips accompanied by salsa, sour cream and guacamole;  nachos are quick and perfect for sharing and make for an engaging meal time.  - JD   

Cottage Pie

Cottage Pie and Shepherds Pie seems interchangeable however they are different. Cottage pie is made with minced beef and Shepherds pie made with minced lamb. The term cottage pie was in use by 1791 and the term shepherds pie didn't appear until 1854. 

Originating in the United Kingdom and Ireland. The name Cottage Pie was introduced at the end of the 18th century. It was around that time that poorer people in Britain, the people who lived in cottages in the country, started using potatoes as an everyday food. 

Other savoury pie variations include: 

St. Stephen's Day Pie: made with turkey or ham. 

Cumberland Pie: made with either beef or lamb and a layer of breadcrumbs and cheese on top. 

Fish Pie: made with seafood and a béchamel sauce topped with mashed potatoes.

Shepherdess Pie: a vegan or vegetarian alternative.  

Pâté Chinois: a French Canadian version of the dish made with a layer of minced beef, canned creamed corn and mashed potatoes. 

Other countries that have similar dishes are the Netherlands with Philosopher's Stew, Brazil's Escondidinho, Argentinian Pastel de Papa, Uruguayan Pastel de Carne, Indonesia Pastel Tutup and Portugal's Empadão.  

Cottage Pie

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Serves 4 to 6 

50 g/ 2oz butter

575g / 1 1/4 lbs minced beef

1 onion, chopped

2 carrots, finely chopped

100g / 4oz mushrooms, chopped

30ml / 2tablespoons plain flour

300ml / 1/2 pint Beef stock

5ml / 1 teaspoon Worcestershire sauce

900g / 2 lbs potatoes, halved

30ml / 2 tablespoons milk

pinch of grated nutmeg

salt and pepper

Melt half the butter in a sauce pan and fry the minced beef until browned, stirring to break up any lumps. Add the chopped onion, carrots and mushrooms and cook for 10 minutes or until softened slightly.

Stir in the flour, then pour in the beef stock and Worcestershire sauce, with salt and pepper to taste. Bring to the boil, stirring, then cover the pan and simmer for 30 minutes.

Cook the potatoes in a saucepan of salted boiling water for about 20 minutes or until tender. Drain throughly and mash with a potato masher. Beat in the remaining butter and the milk to make a creamy consistency. Add salt, pepper and nutmeg to taste.

Set the oven to 200ºC / 400ºF / Gas 6. Spoon the meat mixture into an ovenproof dish. Cover with the potato and mark the top with a fork. Bake for about 25 minutes until the potato topping has browned. 

Food Photo of the Day ~ Broccoli and Cheddar Cheese Quiche

 

Another classic and another comfort food classic at that... Broccoli and Cheddar Cheese Quiche. Whether it's breakfast, a light lunch, brunch perhaps or light dinner, quiche can be interrupted many ways with a variety of different satisfying ingredients.  Making it so easy to tuck into regardless of the temperature outside. 

- JD 

Currant Scones

 

I have tried many scone recipes and this recipe, to me, was an absolute breeze to make. It is one of the easiest and takes little effort. The triangular shape is classic and the currants, traditional... however serving it with butter and lemon curd is anything but classic or traditional. 

Currant Scones

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1 3/4 cups unbleached all purpose flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup currants

1/3 cup firm butter

1 large egg

6 tablespoons milk

1 teaspoon vanilla extract

milk, for brushing the top

sugar, for sprinkling on top

Preheat the oven to 400ºF. Line a baking tray with parchment paper.

In a large bowl mix together the flour, sugar baking powder, salt and currants. Cut in butter using a pastry knife or crisscrossing two forks until the mixture looks like fine crumbs... almost oatmealy in texture. Create a well in the centre.

In another bowl combine the egg, milk and vanilla extract and whisk together. Pour the egg and milk mixture into the well and using a spatula or wooden spoon stir until just combine and the dough comes together.

Place dough on a lightly floured surface, and dust some flour on top, knead lightly for 10 minutes. Roll or pat into an 8-inch circle and place on the prepared lined baking tray. Using a sharp knife dipped in flour, cut into 8 wedges but do not separate the wedges. Brush the top with milk and generously sprinkle with sugar.

Bake for 15 to 18 minutes or until golden. Immediate remove from the baking tray and carefully separate the wedges. Serve warm with lemon curd or clotted cream and jam. 

Food Photo of the Day ~ Toad-in-the-Hole

Recipes like Toad-in-the-Hole appeared in print dating back to 1762, where it is unpleasantly described as, vulgar... largely for the meagre pieces of beef baked in a large pudding. Toad in the Hole, originated from the United Kingdom in particularly, England, and was originally created as a way to stretch out meat in poorer households. Today this once vague dish has become more clear with pork sausages being the preferred meat although you may use pieces of beef or lamb. Many have revised this dish with the addition of fresh herbs, chunks of apples and lashings of gravy to refresh and stretch Toad in the Hole even further, reaching a new culinary palette. I made this as our Samhain dinner and served it with a mushroom gravy. The recipe I used was from Tony Singh's Tasty cookbook, which I highly recommend! 

- JD