Leon - Soups, Salads, & Snacks

In 2004 the first Leon restaurant opened in London and from there the founders Henry Dimbleby, John Vincent and Allegra McEvedy have probably never looked back. Creating fresh wholesome food with bold flavours and using simple natural local ingredients, winning awards and creating lovely cookbooks seems to be their speciality. Owning a few of their Little Leon - Naturally Fast Recipe cookbooks is a great idea. They are handy and most of the ingredients one may already have on hand. 

With warmer temperatures my appetite may wain however my enjoyment of all things, soothing, crispy and snacky go up. Which makes Soups, Salads, & Snacks perfect. The recipes are fast and may be prepared in 20 minutes. Recipes are taken from their full-sized Leon cookbooks. The Soup chapter offers recipes ranging from comfort to exotic, the Salad chapter offers quick recipes fit for dinner, and the Snack chapter has plenty of inspiration. The pages on, Things on Potatoes and Things on Toast offer a bit of a refreshment for those culinary staples.

This lovely salad is wheat free and vegetarian.   

Laura's Jewelled Salad

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Serves 4 ~ Prep time: 5 minutes ~ Cooking time: 5 minutes  

1 cup barley coucous

8 oz good quality feta cheese

1 cucumber

a bunch of mixed fresh green herbs, e.g. mint and cilantro

3/4 cup pine nuts

seeds of 1 large pomegranate

2 cloves of garlic

2 tablespoons extra virgin olive oil

juice of 1 1/2 lemons

sea salt and freshly ground black pepper

1. Prepare the couches following the package instructions. Let cool in a large bowl.

2. Crumble the feta and slice the cucumber into chunks. Add these to the bowl, then roughly tear the herbs and add them, too.

3. Lightly toast the pine nuts in a skillet over low heat. When they turn a light golden colour, scatter them, along with the pomegranate seeds, onto the salad.

4. Peel and finely mince or grate the garlic. Whisk together the olive oil, lemon juice, and garlic and pour the dressing onto the salad. Toss gently to coat, season well with salt and pepper, and serve. 

I have seen a carrot dip recipe before and have been intrigued by it's simplicity and vibrancy. Therefore I thought I would share this recipe from the book as well. This dip is gluten free, wheat free, dairy free, and vegetarian, of course! 

Roasted Carrot & Cumin Dip

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Serves 4 to 6 ~ Prep time: 10 minutes ~ Cooking time: 50 minutes

10 - 12 carrots (about 1 1/2 lbs), coarsely chopped

3 tablespoons olive oil

a pinch of sugar (optional)

1 teaspoon ground cumin

1 clove of garlic, peeled and coarsely crushed

2 tablespoons water

salt and freshly ground black pepper

1. Heat the oven to 400ºF.

2 Toss the carrots in a roasting pan with 1 tablespoon of the olive oil, a pinch of sugar (if you feel like it), and a good sprinkle of salt and pepper.

3. Cover with aluminum foil and roast for 45 - 50 minutes, or until a knife goes through the carrots easily.

4. Remove from the oven and let cool slightly.

5. Once the carrots have cooled, put them into a food processor or blender and process, adding the cumin, garlic, and the remaining 2 tablespoons of olive oil and the water, until you have a nice creamy consistency. Serve at room temperature. 

Hope everyone is having a great week. - JD 

Food Photo of the Day ~ Herbed Pizza Dough

This one truly gets marked under simple pleasures. Adding a mixture of herbs to the flour, creates a dough, making it a more flavourful gourmet pizza when finally cooked. I added a bit of sage, thyme, oregano, and summer savoury to emphasize the summery flavour that complimented our toppings of choice. It rolled out beautifully and cooked up very nicely. 

It's a rainy Saturday here. Hope everyone is having a great weekend, rain or shine! - JD 

The Sriracha Cookbook

A while ago Sriracha became the condiment of choice. Sriracha inspired items could be found everywhere. A pantry staple and on dinner and eatery tables across the country and around the globe, the anonymous red paste seems to have cooled, just a bit. It's flavour is distinct and mixes the four culinary elements... spicy, sweet, sour and salty. 

The most traditional way to enjoy Sriracha is to give a few squirts over a bowl of fried rice or ramen. This cookbook wants one to re-think Sriracha with recipes, regardless if they are classic or not, that will be infused with such flavour that it would be hard to imagine any recipe without. Typical recipes like, hot wings, mayo, burgers and ribs are offered however other recipes like, Sriracha Tzatziki, Sriracha Slaw (an Asian inspired coleslaw), Fire Roasted Corn Chowder, Miso Sriracha Glazed Salmon, Peach Sriracha Sorbet and Spiced Sriracha Truffles top my Sriracha recipe to do list. Although I am steering clear of the Sriracha and SPAM Fried Rice!  

Sriracha Slaw

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Makes 6 to 8 servings

Dressing:

1/3 cup chunky natural peanut butter

1/4 cup freshly squeezed lime juice

1/4 cup fresh pineapple juice or freshly squeezed orange juice

1/4 cup Sriracha

2 cloves of garlic, minced

2 tablespoons fish sauce

1 tablespoon ginger paste

2 tablespoons sugar

Slaw:

1 1/2 pounds napa cabbage, shredded

1/2 pound red cabbage, shredded

2 carrots, peeled and julienned

2 red bell peppers, seeded and julienned

1 jalapeño, seeded and minced

6 green onions, white part only, thinly sliced on the diagonal

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Salt and pepper

Coarsely chopped fresh Thai basil, for garnish

Lime slices, for garnish

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.

To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste. Garnish with the basil and lime slices. Serve immediately to retain crunch.

Variation: Mayonnaised - Based Coleslaw: For a more traditional picnic and barbeque coleslaw, make a dressing with 1/2 cup Sriracha Mayo (2/3 cup mayonnaise, 1/3 cup Sriracha, and 1 tablespoon freshly squeezed lime juice, or more to taste) 1/4 cup cider vinegar and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 chopped flat-leaf parsley instead of cilantro and mint. Season with salt and pepper to taste. 

I also wanted to share this recipe from the book with you. Although is suggests to serve with steamed rice, I would serve this with the Sriracha Slaw, for a fresh summer meal.  

Miso - Sriracha Glazed Salmon

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Makes 6 servings

3 tablespoons toasted sesame oil

1/2 cup firmly packed light brown sugar

1/4 cup soy sauce

1/4 cup white miso paste

3 tablespoons Sriracha

1 clove garlic, minced

Non-stick cooking spray

6 (6 ounce) salmon fillets, about 1 inch thick

steamed rice, to serve

Sliced green onions, green part only, for garnish

Preheat the broiler.

In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.

Spritz the broiling pan with a nonstick cooking spray. Place the salmon on a pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the centre of the fillet, 9 to 10 minutes.

Serve atop steamed rice. Garnish with green onions. 

Sriracha Facts:

Sriracha is named after the coastal city of Sri Racha in the Chonburi province in Eastern Thailand.

Sri Racha has a population of about 141,000 which is deeply rooted in the Old Siam culture. 

It is believed that the sauce was first created by a woman, a housewife, named Thanom Chakkapak. 

In Thailand the sauce is called sot Sriracha and sometimes nam phrik Sriracha.

Traditional Thai sauce is more tangier in taste and runnier in texture.  

Hope everyone is having a good week. - JD 

Leftovers #33 ~ Pasta Salad

As fridge forage salads go this one had everything but the kitchen sink. For those times when one cooks a bit more pasta than required and doesn't want it to go to waste, this salad was quick and easy. Cherry tomatoes, sliced cucumbers, diced red onion, ribbon carrots, chopped red and green peppers, pan-fried veggie bacon and pan-fried halloumi cheese tossed in a herb lime avocado oil dressing. Very filling and delicious.

  

Vanilla

It has been awhile since I posted about a cookbook. Seeing how, cookbooks are how my blog got started; I feel befuddled how, at times, this idea goes amiss. Not for long however I do get side tracked and enjoy sharing my baking/cooking and recipes, which is also another premise of this blog. I have dearly missed my loose reviews, if you may call it that, of all things cookbooks. What better way to get back into the swing of things than to focus on such an ingredient as vanilla.

I have quite a few cookbooks that focus on one ingredient and they can be quite handy and offer inspiration as much as a reminder to not over look those certain ingredients. This cookbook wants to re-establish vanilla and showcase it's true versatility in baking and cooking. Yes, cooking! I was quite intrigued by the savoury recipes in this book. Now a days vanilla is more common and often comes to reference something ordinary or bland. Which is unfortunate because the aroma of vanilla itself may evoke memories of comfort and joy with just one hint. Probably because of this double edge sword, so to speak, the author wanted to bring about a more flavourful palate association with vanilla. Which this cookbook does. There are some fabulous recipes to try and be enjoyed. 

This is a lovely cookbook that anyone who will appreciate and revel in the comfort of vanilla, a pantry staple. Beautiful full page matte photographs. Great chapters with helpful hints, information and historic facts sandwiched throughout the book, which anyone may appreciate.  

As soon as I saw Elderflower I had to share this recipe. It simply sounds divine.  

Elderflower & Almond Cake

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Serves 12

80 g (2/3 cup) self-raising/self rising flour

1 teaspoon baking powder

170 g (1 1/4 cups) ground almonds/almond meal

225g (2 sticks) softened butter

240g (1 cup plus 3 tablespoons) golden caster sugar/raw cane sugar

finely grated zest of 1 lemon

4 eggs, lightly beaten

160ml (2/3 cup) elderflower cordial (use the sort that needs diluting about 1:10)

freshly squeezed juice of 1 lemon

150ml (2/3 cup) mascarpone

150ml (2/3 cup) double/heavy cream

1 teaspoon vanilla paste, or 1 vanilla pod/bean, seeds only

a handful of chopped pistachios 

a 23cm/9 inch springform cake pan, greased and base lined with baking paper

Pre heat oven too 180ºC (350ºF) Gas 4.

Mix together the flour, baking powder, and almonds. In a separate bowl, cream the butter, 225g/1cup plus 2 tablespoons sugar and lemon zest until fluffy. Gradually beat in the eggs, one at a time, making sure that each one is incorporated before adding the next. Quickly beat in the flour mixture, then spoon into the prepared pan and smooth the top. Bake for 40 - 45 minutes, or until risen and golden.

While the cake is baking, combine 100ml/scant 1/2 cup of the elderflower cordial with the lemon juice and remaining sugar. Remove the cake from the oven, then prick it all over and sprinkle the syrup over the surface, guiding the liquid towards the holes. Leave to cool in the pan, then remove.

Put the mascarpone in a bowl with the remaining elderflower cordial and whisk until smooth. Add the cream and vanilla paste or seeds and whisk again to make a softly spreadable icing/frosting. Spread the icing/frosting over the top of the cooled cake and scatter with the chopped pistachios

And there was this savoury recipe great for breakfast or brunch and dinner. 

Sweet Potato Pancakes with Cinnamon and Vanilla

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Serves 4 - 6 

300 g/10oz. sweet potato, peeled and chopped

125g (1 cup) plain/all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3 - 4 teaspoons caster/superfine sugar

1 tablespoon vanilla extract

125ml (1/2 cup) of milk

1 beaten egg

1 tablespoon butter, melted and slightly cooled

vegetable or groundnut oil, for frying

yogurt, stewed apples and maple syrup, or vanilla ice cream, to serve.

Bring a pan of water ti the boil and steam the sweet potatoes until tender, then drain and leave to cool. Meanwhile, sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar. Add the vanilla extract to the milk and egg, along with the melted butter.

Gradually add the wet ingredients to the dry., combining it all together with a fork. The batter can be made up to 24 hours in advance and stored in the fridge in a bowl, covered, if you like.

Before cooking, mash the sweet potatoes, then stir them through the batter until well combined. Melt a little oil in a non-stick frying pan/skillet over fairly high heat. Once hot, carefully add heaped tablespoons of the batter. Gently fry until golden brown on both sides, turning them with a spatula.

Serve stacked with yogurt, stewed apple and maple syrup, either for a hearty breakfast that kids will love, or with vanilla ice cream for dessert.

Vanilla Facts:

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- The Totonac people of Mexico considered vanilla as a gift from the Gods.

- The Aztec's combine chocolate and vanilla together which seduced the Spanish conquer Hernan Cortés. He is credited with introducing chocolate and vanilla to Europe in the 1520's .

- The first written reference to the word vanilla appeared in an Amsterdam publication by William Piso in 1658.

- In 1601, when it was declared by Hugh Morgan, apothecary to Queen Elizabeth I, declared that vanilla should be used as flavour, she insisted that vanilla be used in practically everything she ate.

- By the 18th century vanilla was so popular in France that it became a commodity grown in French colonies.

- It was the The Marquis of Blandford,  later the 5th Duke of Marlborough, that imported vanilla to Britain in the late 18th century.

- Vanilla is now grown in Madagascar, the Philippines, Indonesia, India, Tahiti, the West Indies, and also many countries within Africa.

- Vanilla is the second most expensive spice after saffron. 

Hope everyone is having a good week so far. - JD 

Food Photo of the Day ~ Cheesecake

The other day I made a surprise cheesecake for my husband and kids and it was sensational. Satisfyingly dense with a hint of orange, because I added grated orange rind to the batter, and massive dollops of cherry compote on top. Absolutely mouthwatering!  

I must say this week has been a slice, need I say more...


Have a great weekend everyone! - JD 

Trail Mix Squares

Just like rice krispie treats these are easy to make however offer a few more ingredients for a more filling snack. They can be enjoyed anytime or on the go. This recipe also lends for a few ingredients to be altered or changed depending on ones taste. 

Trail Mix Squares

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1/4 cup (50ml) unsalted butter

4 cups (1L) miniature marshmallows

1/2 teaspoon (2ml) vanilla

5 cups (1.25L) Corn Flake cereal

1/2 cup (125ml) roughly chopped almonds or slivered almonds

1/3 cup (75ml) of each - chopped dried cranberries, chopped dried apricots, unsalted sunflower seeds, flax seeds, dried coconut flakes sweetened or unsweetened, your choice.

Butter a 8 inch (2L) metal square baking pan and line the bottom with parchment paper.

In a medium bowl mix the almonds, dried cranberries, dried apricots, sunflower seeds, flax seeds, and dried coconut flakes together. Set aside. 

In a large heavy bottom saucepan, melt the butter over medium - low heat. Add the marshmallows, stirring until the marshmallows are melted. Remove from heat and stir in the vanilla.

Alternating, stir in the cornflakes and the dried fruit, seed, and nut mixture into the marshmallow mixture. Stir until everything is well coated. Using a warm wet knife or greased hands, press gently into prepared pan. Chill for 20 minutes or overnight before cutting into squares.

Notes: For more gooey trail mix squares add 5 cups of marshmallows rather than the 4 cups. 

Hope everyone is having a good week so far. - JD