Already sick of the recipes in your arsenal? We have four of the best picks from Food for the Soul, a cookbook that is designed to help you fall back in love with cooking (can anyone say PERFECT for right now?!)
From Cinnamon Buns with Maple Cream Cheese Glaze and Asparagus, Pea and New Potato Frittata, through to Roast Beetroot, Balsamic and Thyme Soup and Slow Cooker Pulled Barbecue Chicken Sliders with Chipotle Lime Mayonnaise, there’s something for everyone. Read on for the recipes!
Overnight Cinnamon Buns with a Maple Cream Cheese Glaze
Makes 12 buns
Ingredients:
225ml milk
1 tbsp active dried yeast
90g granulated sugar, plus 1 tbsp
550g strong white bread fl our
1 tsp ground cinnamon
1 tsp salt
1 tsp vanilla bean paste (or use vanilla extract)
2 large eggs
75g butter, melted
For the filling
6 tbsp butter, at room temperature
180g soft dark brown sugar
2 tbsp ground cinnamon
For the Maple Cream Cheese Glaze
120g cream cheese
3 tbsp butter, at room temperature
75g icing sugar
1 tsp vanilla bean paste (or use vanilla extract)
4 tbsp maple syrup
pinch of salt
1. Gently warm the milk in a pan until it’s ‘bath-water warm’, then pour into a jug and add the yeast and the tablespoon of sugar. Stir to mix and then leave to activate for 5 minutes, or until it goes foamy.
2. Put the flour, cinnamon and salt into a large bowl. In a separate bowl, combine the 90g granulated sugar, vanilla, eggs and melted butter and then pour this into the bowl of flour along with the activated yeast milk. Mix with a spoon until a dough forms.
3. Turn out on to a lightly floured surface and knead for 8–10 minutes until a smooth dough is formed and the dough is no longer sticky. Transfer this dough to a clean and lightly oiled bowl, then cover with cling film and leave to rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, grease and line a 30 x 20cm baking tray with non-stick baking paper.
4. Without disturbing the risen dough too much, roll it out on a lightly floured surface to a large rectangle, about 40 x 60cm. Spread the softened butter all over the dough rectangle, leaving an unbuttered 1cm border on all sides. Mix the sugar and cinnamon together and sprinkle this all over the dough, using your fingers to press it into the butter.
5. Starting at a long edge, tightly roll the dough up like a Swiss roll, pinching at the end to seal and keep a tight roll. Use a very sharp knife to score and then cut the roll into 12 slices, each about 4cm thick. Trim off any loose ends.
6. Place the rolls in the greased baking tray, cover tightly with cling film and place in the fridge overnight, or for at least 12 hours.
7. When you are ready to bake, remove the cinnamon rolls from the fridge, uncover and allow to come to room temperature for about 1 hour. Meanwhile, preheat the oven to 200°C/180°C fan
8. Bake for 20–25 minutes until starting to turn golden around the edges and the dough is firm to touch and hollow when tapped with a wooden spoon.
9. Make the cream cheese glaze by combining everything with a hand-held electric whisk in a small bowl.
10. Remove the cinnamon buns from the oven and whilst they are still warm and in the baking tray, generously spread the glaze over the top. Enjoy warm or keep for 2–3 days in an airtight container at room temperature or up to 5 days in the fridge.
NOTE
• If you have a stand mixer, use the dough hook attachment to mix and knead the dough.
• These can be frozen once baked or after the first proving; allow to defrost overnight in the fridge and then bake as above.
Asparagus, Pea and New Potato Frittata
Serves 6
Ingredients:
250g new potatoes, quartered
100g asparagus tips
150g frozen peas
1 tbsp olive oil
1 yellow onion, sliced
2 garlic cloves, finely chopped or grated
2 handfuls of spinach
8 eggs
80ml milk
80g Cheddar cheese, grated
Fresh herbs, such as parsley, mint or dill, to garnish
Salt
1. Preheat the oven to 200°C/180°C fan.
2. Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more minute. Drain and set aside.
3. Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft, then add the garlic and spinach and cook until the spinach has wilted.
4. Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan – with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.
5. Sprinkle over the remaining grated cheese and bake in the oven for 30–40 minutes. I like to put this under a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and allow to cool before removing from the frying pan or dish and cutting into slices. Serve garnished with fresh herbs.
NOTE
• Keep in the fridge for up to 3 days.
Roast Beetroot, Balsamic and Thyme soup
Serves 4
Ingredients:
500g raw beetroots, scrubbed and cut into cubes
3 tbsp olive oil
2 tbsp balsamic vinegar
2 sprigs of thyme, leaves removed
1 yellow onion, sliced
2 leeks, sliced
1.5 litres vegetable stock
Sea salt and freshly ground black pepper
TO SERVE
4 tbsp natural yoghurt
4 tbsp dukkah (see below)
Chopped fresh dill
1. Preheat the oven to 220°C/200°C fan.
2. Place the cubed beetroot on a baking tray and drizzle over half the olive oil, the balsamic vinegar, thyme leaves and a good pinch of salt. Roast in the oven for 45–60 minutes until the beetroot is tender and starting to caramelise.
3. Meanwhile, heat the remaining olive oil in a heavy-based saucepan over a medium heat and sauté the onion and leeks until soft and translucent, about 15 minutes.
4. Stir the roasted beetroot chunks into the pan and pour over the stock. Bring to the boil then reduce to a simmer for 5 minutes. Remove from the heat and then use a hand-held blender to blitz the soup until it’s smooth. Season to taste.
5. Pour into bowls and top each with a dollop of natural yoghurt, a tablespoon of dukkah, some fresh dill and a good crack of black pepper.
NOTES
• Store in the fridge for up to 5 days or freeze for up to 3 months.
• To make this dairy free, use coconut or soya yoghurt.
FOR THE DUKKAH
50g hazelnuts
50g pistachios
25g black/white or mixed sesame seeds
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp dried thyme
½ tsp salt
Pinch of chilli flakes (optional)
Freshly ground black pepper
1. Preheat the oven to 200°C/180°C fan.
2. First make the dukkah. Spread all the nuts on a baking tray and roast in the oven for 8–10 minutes.
Meanwhile, toast all the seeds in a dry frying pan over a medium heat until toasted and fragrant.
3. Remove the nuts from the oven and while hot, rub the hazelnuts with a tea towel to remove the skins. Add the seeds, nuts and remaining dukkah ingredients to a food processor and pulse to a rough crumb.
Slow Cooker Pulled Barbecue Chicken Sliders with Chipotle Lime Mayonnaise
Serves 8
Ingredients:
2 tbsp olive oil
8 skinless and boneless chicken thighs
2 yellow onions, halved and sliced
2 garlic cloves
2 tsp paprika
200g barbecue sauce
4 tbsp honey
2 tbsp tomato purée
1 tbsp Worcestershire sauce
2 tbsp soft light brown sugar
1 tsp salt
Juice of 1 lime
FOR THE CHIPOTLE LIME MAYONNAISE
8 tbsp mayonnaise
1 tbsp chipotle paste
1 tsp smoked paprika
Juice of 1 lime
Pinch of salt
TO SERVE
8 brioche buns
2 avocados, thinly sliced
1. Set the slow cooker to low. Warm 1 tablespoon of the olive oil in a frying pan over a medium–high heat and brown the chicken thighs in batches, transferring them to the slow cooker as you go.
2. Add the remaining oil to the pan and fry the onions until they’re soft and translucent, then add the garlic and paprika and sauté for another minute, then transfer to the slow cooker.
3. Add the remaining ingredients, except the lime juice, straight into the slow cooker and cook for 6–8 hours on low.
4. Once the chicken is ready, turn off the heat and shred it with 2 forks. Squeeze over the lime juice and then leave to cool and absorb the flavours for at least 15 minutes before serving. Meanwhile make the chipotle lime mayonnaise by whisking all the ingredients together with a fork.
5. Toast the brioche buns under a hot grill. Assemble the sliders with the pulled chicken on the bottom, sliced avocado and chipotle mayo on top.
Recipes extracted from Food for the Soul by Lucy Lord. HarperCollins. RRP $34.99
