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Winter Cookbook

Smart Eating


Cauliflower Cheese Soup

Comfort Food


Welcome  |  winter cookbook

Winter Cookbook ne thing we’re passionate about here at MiNDFOOD is a good recipe. When it comes to serving up simple and affordable food, we talk, swap ideas, discuss shopping tips and tricks…and always, always, it’s about the outcome and what feedback the cook received. We’ve all had some interesting experiences when it comes to brutally honest feedback about something we’ve cooked. Let’s just say, some of us, more than others, have been on the receiving end of some rather unsavoury feedback! A recipe has to be easy to make, taste great and use in-season produce. Winter is a great time to get into the kitchen and start rattling the pans. Surround yourself with family and friends, bunker down and enjoy the ingredients and tastes that this season has to offer. This recipe book was a reader’s idea. Recently, I received an email from Caroline Cole, who wrote, “Dear MiNDFOOD, I hope a cookbook is somewhere on the horizon – your recipes are terrific and my collection of food-spattered pages looks so tatty.” Well, here it is: our Winter Cookbook with easy-to-make comfort food. One of the most popular parts of MiNDFOOD is the electronic newsletter we send you every Monday with a recipe for every day of the week. Our Reader Recipe is also proving popular, as is the recently introduced At Home with [a celebrity chef] feature and our Weekly Menu Plan. Our Smart Eating recipes linking food with a health theme have been a runaway success, with you, too, suggesting ideas around potential themes to cover. Whatever your favourite part of our food section, take the inspiration from us and remember to always bring together those you love and cook for them. There is nothing better than sharing a homecooked meal, sitting around a table with good food and those you love, enjoying great conversation, eating and laughing together. So settle in and enjoy.

Michael McHugh Editor-in-Chief


002 starters & light meals Looking for crowd-pleasing appetisers or light yet satisfying meals? Our inspired selection includes Smoked Haddock Fishcakes and Garlic Mushrooms on Toast.

008 mains Take advantage of the cool weather to savour hearty main meals, including slow-cooked Lamb and Date Tagine with Pomegranate Couscous and Sausage Meatball Pasta Bake.

016 desserts There’s nothing but sticky goodness in our decadent winter desserts. We love the Queen of Puddings and the individual Sticky Toffee Puddings for their rich texture and flavour.  | 001

Starters & Light Meals  |  winter cookbook Cauliflower cheese soup Serves 4 Takes 50 minutes to make

starters & light meals Whether you’re getting your guests warmed up for the main course or enjoying a relaxed day, these light yet satisfying dishes prove their versatility.

salt and pepper, to season 4 thick slices sourdough bread (or rye bread) 3 tbsp sun-dried tomato paste 1 small lemon (extra), cut into wedges, to serve

400g can cannellini beans, drained and rinsed 300g good-quality tuna in olive oil, drained and flaked into large chunks 1 small red onion, finely sliced 12 cherry tomatoes, halved large handful fresh flat-leaf parsley leaves, roughly chopped 3 tbsp olive oil 1 small lemon, juice 1 tsp dijon mustard 1 garlic clove, crushed

To make salad, in a bowl combine beans, tuna, onion, tomato and parsley. In another bowl whisk 2 tbsp of the oil, lemon juice, mustard and garlic. Season with salt and pepper. Pour mustard mixture over bean mixture and toss to combine. Heat a griddle pan until hot. Brush bread on both sides with remaining oil and griddle for 1 minute each side until golden with charred lines. Spread 1 side of toast with tomato paste. Top with salad and serve with lemon wedges (extra).

smart TIP: It is important to use quality tuna in this recipe as it is the main ingredient. It goes well with the cannellini beans, which you’ll find in cans or jars at the deli or supermarket, and the intense flavour of the sun-dried tomato paste.

Recipe by Angela Boggiano; Photograph by Craig Robertson

Melt butter in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add potato, stock and half of the cauliflower. Bring to the boil. Reduce heat slightly and simmer for 20 minutes or until vegetables are very soft. Cool slightly. Meanwhile, blanch remaining cauliflower in boiling salted water for about 6 minutes or until just tender. Drain and refresh under cold running water. Drain again. Blend soup in batches in a food processor or blender until smooth. Transfer to a large saucepan. Add cream and season with salt and pepper. Gently reheat until hot but not boiling. Add blanched cauliflower and heat through. Preheat grill to high. Ladle soup into 4 flameproof bowls. Mix cheddar and gruyère and sprinkle over soup. Stand bowls on a baking tray and grill for 2–3 minutes or until cheese has melted and is turning golden. Garnish with fresh parsley and serve.

Recipe by Matthew Drennan; Photograph by Steve Baxter

50g butter 1 onion, chopped 1 garlic clove, chopped 1 large baking potato, cut into chunks 900ml chicken stock, hot 2 medium cauliflowers, divided into florets 142ml carton single cream salt and pepper, to season 100g mature cheddar, grated 125g gruyère, grated handful fresh flat-leaf parsley, roughly chopped, to serve

Tuna, cannellini bean and red onion salad on tomato bread Serves 4 Takes 20 minutes to make  | 003

winter cookbook  |  Starters & Light Meals

Starters & Light Meals  |  winter cookbook Garlic mushrooms on toast Serves 4 Takes 20 minutes to make 150g butter 4 thick slices sourdough bread 4 shallots, finely chopped 3 garlic cloves, finely chopped 300g mixed mushrooms (chanterelle, cep, wood blewit, oyster or field mushrooms), trimmed and sliced salt and pepper, to season 2 tbsp crème fraîche 2 tsp fresh tarragon, finely chopped 2 tbsp fresh flat-leaf parsley, finely chopped 4 free-range fried eggs (or poached eggs), to serve

1–2 tbsp hot horseradish plain flour, for dusting lemon wedges (extra), to serve mixed salad (optional), to serve

600g potatoes, roughly chopped 400g smoked haddock fillet 3 tbsp olive oil 1 tbsp capers, drained and chopped 1 lemon, grated zest and juice small handful fresh parsley leaves, chopped 1 egg yolk salt and pepper, to season 150g good-quality mayonnaise

Cook potato in a saucepan of boiling salted water for 15–20 minutes or until tender. Drain well, mash and set aside, covered. Meanwhile, preheat grill to mediumhigh. Put haddock in a roasting tin and brush with 1 tbsp of the oil. Grill for 8–10 minutes or until just cooked through. Set aside to cool. Discard skin and bones and flake into chunks. Gently

004  |

fold haddock, capers, lemon zest, parsley and egg yolk into mashed potato. Season with salt and pepper. Form 8 balls, cover and chill for 20 minutes or overnight. Meanwhile, spoon mayonnaise into a bowl. Add horseradish and lemon juice to taste. Season with salt and pepper. Mix well. Cover and chill until needed. Heat remaining oil in a frying pan over medium heat. Dust fishcakes with flour and fry for 3–4 minutes each side or until golden. Serve with horseradish mayonnaise, lemon wedges (extra) and mixed salad (optional).

Great for a light supper, lunch or lazy brunch, this dish makes the most of the earthy, meaty flavours of mixed mushrooms. wine note An inexpensive light, peppery Rhône red with hints of red berry would go perfectly with this dish.

recipe by Sunil Vijayakar; Photograph by Kate Whitaker

Smoked haddock fishcakes with horseradish mayonnaise Serves 4 Takes 50 minutes to make, plus chilling

Recipe by Jenny White; Photograph by Steve Baxter

wine note Lightly oaked whites chime in nicely with smoked fish, so try an oaky chardonnay with this dish. South Africa offers some good-value examples of this style.

Melt 2 tbsp of the butter in a large non-stick frying pan. Add bread and fry for 1–2 minutes each side or until lightly browned. Remove from heat and keep warm. Add remaining butter to frying pan and sauté shallots and garlic for 1–2 minutes. Add mushrooms and stir-fry over medium heat for 6–8 minutes. Season well with salt and pepper. Remove from heat and stir in crème fraiche, tarragon and parsley. Put mushrooms on sourdough toast and top with fried eggs. Serve immediately, drizzling any pan juices over the top.  | 005

winter cookbook  |  Starters & Light Meals

2 heads red chicory 2 heads white chicory 1½ tbsp raspberry vinegar (or red wine vinegar) 1 heaped tsp dijon mustard 1 free-range egg yolk, at room temperature salt and pepper, to season 6 tbsp extra-virgin olive oil 2 ripe pears, halved, cored and sliced 200g roquefort 100g walnuts, toasted and chopped

Trim the bottom of each head of chicory and slice in half lengthways. Cut out cores, separate leaves and divide between 4 serving plates. In a clean bowl, whisk vinegar, mustard and egg yolk. Season well with salt and pepper. Slowly whisk in oil to make an emulsion. Toss pears with some of the vinaigrette and add to chicory leaves. Drizzle remaining vinaigrette over salad. To serve, crumble roquefort and sprinkle walnuts over salad.

wine note For an exotic perfumed wine match, choose an Alsace gewürztraminer. Its off-dry flavour works well, too.

Note: this recipe contains raw egg.

recipe by Sunil Vijayakar; Photograph by Kate Whitaker

wine note Chenin blanc is a great match for pear and walnuts.

Pear and chicory salad with blue cheese and walnuts Serves 4 Takes 15–20 minutes to make

006  |

recipe by Sunil Vijayakar; Photograph by Kate Whitaker

Roquefort’s tangy bite and rich, creamy texture complements the crispness of the pears and chicory.

Spiced saffron and mussel soup Serves 4 Takes 30 minutes to make 1kg mussels 1 tbsp butter 6–8 small thai shallots (or regular shallots), halved and thinly sliced 2 garlic cloves, crushed 1 tsp ginger, finely grated 1 large red chilli, deseeded and finely diced 1 tsp curry powder 1 large pinch saffron 100ml dry white wine 600ml vegetable stock

200ml double cream 6 tbsp fresh coriander leaves, finely chopped salt and pepper (optional), to season lime wedges, to serve crusty bread, to serve Scrub mussel shells clean and de-beard. Discard any mussels that don’t close when tapped sharply on a hard surface. Rinse mussels in 3 changes of cold water to remove any grit, drain in a colander and set aside. Melt butter in a large wok over high heat. Add shallot, garlic, ginger, chilli and curry powder and stir-fry for 2–3 minutes until fragrant. Add saffron,

wine and stock and bring to the boil. Cook over high heat for 2–3 minutes. Add mussels, cover with a tight-fitting lid and cook for 2–3 minutes, carefully shaking wok occasionally. Remove mussels with a slotted spoon and discard any that have not opened. Set aside. Add cream to the soup. Bring to the boil, reduce heat and simmer gently for 4–5 minutes. Return mussels to soup. Stir in coriander and check the seasoning. Divide soup between 4 large, shallow soup bowls and serve immediately with lime wedges and crusty bread.  | 007

winter cookbook  |  Mains Crispy crumbed lemon sole Serves 4 Takes 20 minutes to make and 10 minutes to cook

Mains  |  winter cookbook Tarragon chicken Serves 2 Takes 15 minutes to make

wine note Choose a wine that is sharp and very dry with a “lemony” edge. A young, fresh muscadet would be ideal.

2 chicken breasts olive oil, to pan-fry knob of butter, finely chopped 1 shallot, finely chopped 1 garlic clove, finely chopped fresh tarragon, chopped 3 tbsp crème fraîche salt and pepper, to season tarragon sprigs (extra), to serve new potatoes, sautéed, to serve

2 tbsp dijon mustard 200ml crème fraîche 2 tsp fresh tarragon, finely chopped salt and pepper, to season 150g soft white breadcrumbs 2 tbsp plain flour, seasoned 4 lemon soles, filleted and skinned 4 tbsp sunflower oil lemon wedges, to serve deep-fried chips, to serve

Pan-fry chicken in a splash of oil and butter until golden. Cover pan, lower heat and cook for 8–10 minutes. Push chicken to the side and add shallot and garlic. Cook for 1–2 minutes until soft. Add a handful of tarragon and crème fraîche and cook for 1 minute. Season with salt and pepper. Garnish with tarragon sprigs (extra) and serve with sautéed new potatoes.

Mix together mustard, crème fraîche and tarragon in a large bowl. Season with salt and pepper. Put breadcrumbs and flour in 2 separate large bowls. Dust fish fillets with flour, shaking off excess. Spread mustard crème fraîche over both sides of each fillet and firmly press in breadcrumbs. Put fillets on plate lined with baking paper and chill until needed. Put 2 non-stick frying pans over medium heat. Liberally cover bottom of each pan with oil. When sizzling hot, add fillets and cook for about 2 minutes each side or until cooked through. Serve with lemon wedges and chips.

Recipe by Angela Boggiano, Matthew Drennan and Ghillie James; Photograph by Craig Robertson

In the cooler weather we all crave comforting, hearty fare. Come in from the cold and enjoy these mains that are intent on satisfying.

recipe by Sybil Kapoor; photograph by Kate Whitaker

the main event

wine note An “appley” South African chenin blanc is lovely with this dish.  | 009

winter cookbook  |  Mains

Mains  |  winter cookbook

½ x 250g pack dried medium rice noodles 1 medium aubergine, halved lengthways, cut into 5mm slices 2 tbsp olive oil salt, to season 2 tbsp thai red curry paste 400ml can reduced-fat coconut milk 600ml chicken stock, hot 4 small skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways ½ tsp soft brown sugar 1 lime, grated zest and juice good handful fresh basil leaves lime wedges (extra), to serve

12 sausages 6 garlic cloves, sliced 2 red onions, cut into wedges olive oil 600g cherry tomatoes, halved 3 tbsp balsamic vinegar

Put noodles in a wide bowl and cover with boiling water for 5 minutes to soften. Drain, refresh in cold water and set aside. Meanwhile, preheat grill to high. Put aubergine on a baking tray, brush with oil and season with salt. Grill for 4–5 minutes each side until golden. Drain on kitchen paper. Stir-fry curry paste in a large pan or wok over medium heat for 1 minute. Stir in coconut milk and stock and bring to a simmer. Add chicken and lemongrass, cover and simmer for 10–12 minutes or until chicken is cooked. Lift out chicken with a slotted spoon and shred. Return chicken to pan with sugar snap peas and aubergine. Simmer for 2 minutes. Stir in noodles, sugar, lime zest and juice and most of the basil leaves and heat through. Ladle into bowls. Serve with lime wedges (extra) and remaining basil leaves.

wine note A Kiwi sauvignon blanc will stand up to these big flavours.

010  |

salt and pepper, to season fresh basil leaves, torn, to serve Preheat oven to 180C. In a large roasting tin toss together sausages, garlic and onion with a little oil. Bake for 15 minutes until golden. Add tomato and balsamic vinegar. Season with salt and pepper and toss gently. Return to oven for a further 15 minutes. Stir in a handful of basil leaves before serving.

wine note An Aussie cabernet shiraz blend is a successful match.

Recipe by Angela Boggiano, Matthew Drennan and Ghillie James; Photograph by Craig Robertson

Oven-baked sausages and balsamic tomatoes Serves 4 Takes 40 minutes to make

Recipe by Jenny White; Photograph by Steve Baxter

chicken and aubergine coconut laksa Serves 4 Takes 40 minutes to make  | 011

winter cookbook  |  Mains

Mains  |  winter cookbook

Juniper pork fillet with potato and smoked sausage Serves 4 Takes 20 minutes to make and 25–30 minutes to roast, plus cooling 2 tbsp olive oil 2 x 400g pork tenderloin fillets, trimmed of excess fat salt and pepper, to season 1 tsp juniper berries, crushed 1 large onion, halved and sliced 1 bay leaf 450ml chicken or vegetable stock, hot 750g medium waxy potatoes, cut into 1cm-thick slices 150g smoked pork sausage, diced savoy cabbage, to serve

wine note Go for a hearty red – perhaps a fruity, rounded merlot from South Africa or Chile.

012  |

Recipe by Angela Boggiano, Matthew Drennan and Ghillie James; Photograph by Craig Robertson

TIP: to freeze dish for up to 3 months, cover tin tightly with a double layer of foil, label and freeze. Defrost at room temperature for 10 hours or in the fridge for 24 hours. Bring to room temperature before roasting.

Recipe by Kate Belcher; Photograph by Jonathan Gregson

Preheat oven to 220C. Heat oil in a medium roasting dish on the stovetop over medium-high heat. Season pork with salt and pepper and rub all over with juniper berries. Sear pork in roasting dish for 4–5 minutes, turning occasionally, until browned all over. Remove pork and set aside to cool. Reduce heat slightly and add onion and bay leaf to roasting dish. Cook, stirring occasionally, for 2–3 minutes until onion begins to soften. Add stock and potato, season with salt and pepper and bring to the boil. Reduce heat slightly and simmer for 2 minutes. Set aside to cool. Gently mix sausage into potato mixture and put pork on top. (Freeze at this point if desired – see below.) Roast for 25–30 minutes, turning pork halfway, until pork is just cooked through and potato is tender and turning golden on top. Slice pork thickly and serve alongside juicy potato and sausage with savoy cabbage on the side.

wine note Team with a new-wave Greek red or a Sicilian shiraz.

Harissa lamb with burghul, aubergine and tomato salad Serves 4 Takes 30 minutes to make 4 tbsp fresh breadcrumbs 1 tbsp olive oil 1 tbsp fresh mint leaves, chopped 1 tbsp fresh parsley leaves, chopped 2 x 7-chop lamb racks

4 tsp rose harissa burghul wheat, warmed marinated aubergines, chopped semi-dried tomatoes greek yoghurt garlic, crushed, to taste fresh parsley leaves (extra), chopped, to taste Preheat oven to 220C. Mix breadcrumbs with oil, mint and parsley. Smear the fat

side of the lamb racks with rose harissa and then press on breadcrumb mix. Roast for 20 minutes. Meanwhile, to make burghul salad, mix warm burghul wheat with aubergine and tomato. To make garlic yoghurt, mix greek yogurt with garlic and parsley (extra). Slice lamb racks and serve with burghul salad and garlic yoghurt.  | 013

winter cookbook  |  Mains

Mains  |  winter cookbook

Sausage meatball pasta bake Serves 4–6 Takes 20 minutes to make and 40 minutes to bake 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 tsp fresh rosemary leaves, chopped 500g good-quality pork sausages, skinned 1 slice white bread, processed into crumbs in a food processor 1 large free-range egg yolk 1 tsp fennel seeds black pepper, to season 500g pack ziti, snapped into 3 (or macaroni or bucatini) 400g can chopped tomatoes 700g jar passata (tomato sauce) 300ml chicken stock, hot salt, to season 50g parmesan, grated (or grana padano) fresh thyme sprigs, to serve

wine note Considering the sweet, spicy flavours in this dish, find a red with ripe, smooth fruit and a peppery edge. Australian shiraz is spot on.

014  |

Heat oil in a large, heavy-based pan and gently cook onion, ginger and garlic for 10 minutes until softened. Add cinnamon, coriander and cumin and cook for 5 minutes. Add lamb and cook for 10 minutes. Add dates, tomato and stock. Bring to the boil and then simmer gently, covered, for 2½ to 3 hours. Put couscous, oil (extra) and lemon zest and juice in a bowl and cover with 600ml boiling water. Cover and leave to cool completely. Use a fork to fluff up couscous and stir in mint and pomegranate seeds. Serve tagine with couscous, lemon (extra) wedges and lime wedges.

Recipe by Silvana Franco; photograph by Craig Robertson

2 tbsp olive oil 2 onions, chopped 1 large knob fresh ginger, chopped 4 garlic cloves, crushed 1 cinnamon stick 1 tbsp coriander seeds, crushed 1 tsp cumin seeds, lightly crushed 1.5kg boned shoulder or leg of lamb, cut into cubes 200g medjool dates, pitted 400g can chopped tomatoes 400ml lamb or chicken stock, hot 500g couscous 1 tbsp olive oil (extra) 1 lemon, grated zest and juice handful fresh mint, roughly chopped 1 pomegranate, seeds 1 lemon (extra), cut into wedges, to serve 1 lime, cut into wedges, to serve

Recipe by Silvana Franco; Photograph by Craig Robertson

Lamb and date tagine with pomegranate couscous Serves 6–8 Takes 40 minutes to make and 2½ to 3 hours to cook

Heat oil in a frying pan and gently fry onion, garlic and rosemary for 5 minutes until softened and golden. Put sausage meat in a bowl. Mix in the onion mixture, breadcrumbs, egg yolk, fennel seeds and black pepper. Roll into walnut-size balls. Preheat oven to 200C. Cook pasta in a large pan of boiling, slightly salted water for 5 minutes and then drain well. Tip pasta into an ovenproof dish. Mix in tomato, passata, stock and meatballs. Season with salt and pepper. Sprinkle with parmesan. Bake for 40 minutes until meatballs are cooked through. To serve, garnish with fresh thyme sprigs. TIP: to freeze for up to 2 months, cool completely, wrap in cling film and freeze. Defrost thoroughly before reheating at 190C for 30 minutes until piping hot (cover with foil if it’s browning too much).  | 015

winter cookbook  |  Desserts

Desserts  |  winter cookbook

1 pale yellow rose, for crystallised petals caster sugar, for crystallised petals 1 egg white 175g butter, at room temperature 175g caster sugar (extra, for cake batter) 2 large lemons, finely grated zest and 2 tsp juice 3 medium eggs (extra) 250g self-raising flour 50g poppy seeds 4 heaped tbsp natural yoghurt 100g soft cream cheese 1 tbsp caster sugar (extra, for frosting) 1 tbsp natural yoghurt (extra, for frosting)

125ml golden syrup 2 oranges, zest and 100ml juice 100g butter, softened 100g caster sugar 2 large eggs 2 tbsp orange marmalade 100g self-raising flour 50ml milk

To make crystallised petals, carefully pull petals from rose. Fill a bowl with sugar. Brush each petal with egg white and then coat with sugar in bowl. Shake off excess sugar and put petals on a tray for a few hours or until brittle. Preheat oven to 150C. Grease and line a 19cm x 12cm x 9cm deep loaf tin with baking paper. Put butter in a bowl and beat with an electric hand whisk until creamy. Add sugar (extra) and beat until almost white. Beat in lemon zest and eggs (extra), 1 at a time, along with 1 tsp of the flour with the second and last egg to prevent curdling. Sift in remaining flour and fold in poppy seeds and yoghurt. Spoon batter into prepared tin and bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Cool for 10 minutes. Turn onto a wire rack. To make frosting, beat cream cheese, sugar (extra), lemon juice and yoghurt (extra) in a bowl with a wooden spoon until fluffy. Spread thickly over cake and sprinkle with crystallised petals.

decadent desserts Winter wouldn’t be the same without a more-ish dessert after the main meal. Grab a spoon and dip into these rich and wonderfully indulgent treats.

Recipe by Angela Boggiano; Photograph by Richard Jung

Syrupy marmalade steamed pudding Serves 4–6 Takes 20 minutes to make and 1½ hours to steam

Recipe by Debbie Major; Photograph by Lis Parsons

lemon Poppy seed cake with cream cheese frosting Serves 8 Takes 20 minutes to make, 1 hour 10 minutes to bake, plus cooling and decorating

Grease a 1-litre pudding basin and put 2 tbsp of the golden syrup and 2 tsp of the orange zest in the bottom. In a bowl beat butter and sugar until creamy and light. Add eggs, 1 at a time, mixing well after each addition. Add marmalade. Sift half of the flour and gently fold into mixture. Add a little milk to loosen. Sift remaining flour and fold into mixture with remaining milk until mixture has a soft dropping consistency. Spoon mixture into prepared pudding basin and cover with a disc of buttered baking paper (buttered side down). Cover with a piece of foil pleated in the centre to allow the pudding to expand. Tie with string to secure.

Put an inverted saucer in the base of a large pan and put the pudding basin on top. Pour in enough boiling water to come three-quarters of the way up the sides of the basin. Bring to the boil and cover with a tight-fitting lid. Reduce heat and simmer gently for 1½ hours, adding more hot water to the pan if necessary to prevent it boiling dry. Meanwhile, to make sticky marmalade sauce, put remaining golden syrup and orange zest and juice in a small saucepan. Bring to the boil and then simmer over very low heat for 5–6 minutes until thick and syrupy. To serve, turn pudding out onto a large serving plate and pour over marmalade sauce.

smart TIP: Make sure the eggs and butter are at room temperature before using to prevent curdling. Sitting the pudding on an inverted saucer in the bottom of the pan when steaming ensures the pudding is not too close to the heat source.  | 017

winter cookbook  |  Desserts

Desserts  |  winter cookbook Sticky toffee puddingS Makes 6 Takes 25 minutes to make and 15–18 minutes to bake, plus cooling 225g soft medjool dates, pitted and coarsely chopped 150ml dark rum 175g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 85g unsalted butter, softened 150g dark muscovado sugar 2 large eggs 300ml double cream 200g dark muscovado sugar (extra) 60g unsalted butter (extra)

Note: freeze puddings and sauce separately for up to 3 months. Defrost completely and then reheat at 180C for 8–10 minutes.

Recipe by Angela Boggiano; Photograph by Richard Jung

Recipe by Angela Boggiano; Photograph by Richard Jung

50g unsalted butter, softened 125g caster sugar 1 lemon, finely grated zest 600ml milk pinch of salt 150g fresh white breadcrumbs 4 large eggs, separated 4 tbsp raspberry jam 1 egg white (extra)

018  |

Spoon mixture into pudding moulds, smoothing top with the back of a spoon. Bake for 15–18 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes before turning out onto a wire rack. Meanwhile, to make toffee sauce, put cream, sugar (extra) and butter (extra) in a pan and bring to the boil. Cook for 3 minutes, stir in remaining rum and cook for a further 1 minute until sauce is smooth and thickened. Pour sauce over warm puddings and serve immediately.

Luscious medjool dates are what gives this pudding its decadent stickiness.

Queen of puddings Serves 6 Takes 20 minutes to make and 25 minutes to bake

Preheat oven to 180C. Grease a 1-litre ovenproof dish. Bring butter, 25g of the sugar, lemon zest, milk and salt to a gentle simmer in a pan. Add breadcrumbs and set aside, stirring often, until thickened. Stir 4 egg yolks into mixture and spoon into prepared dish. Bake for 15 minutes or until just set. Heat jam in a small pan until runny and then spread over top of pudding, being careful not to break the surface. Whisk 5 egg whites and remaining sugar for about 4 minutes in a heatproof bowl. Set over a pan of gently simmering water until sugar has dissolved (check by rubbing a little between your fingers; if it is still grainy, whisk for a little longer) and egg whites have formed soft peaks. Spoon over top of pudding and swirl top to form peaks. Bake for a further 10 minutes or until meringue has set and is lightly browned and crisp. Serve immediately.

Preheat oven to 180C. Butter 6 x 200ml individual pudding moulds. Put dates, 100ml of the rum and 100ml boiling water in a small pan and bring to the boil over medium heat. Simmer for 5 minutes, stirring occasionally, until dates are very soft. Set aside to cool. Sift flour, baking powder, bicarbonate of soda and salt into a bowl and mix well. In another bowl beat butter and sugar with an electric hand whisk for 2 minutes until creamy. Add eggs, 1 at a time, mixing well after each addition. Alternately add flour mixture and rum dates to butter mixture, a little at a time, mixing in each addition well before adding the next.  | 019

Apple Calvados pancakes Serves 6 Takes 10 minutes to make and 10 minutes to cook 6 cox’s apples (or pink lady apples) 1 lemon, juice 115g unsalted butter 85g caster sugar 12 pancakes 4 tbsp calvados (apple brandy) Peel, quarter and core apples. Cut into thick slices and put in a bowl. Add lemon juice and toss to combine. Put 2 large frying pans on the stovetop. Divide butter between pans. Put the first pan over medium-low heat, add apple and fry for 8 minutes or until

020  |

softened and golden. Add 55g of the sugar and allow to caramelise slightly. Meanwhile, put the second pan over low heat to melt butter. Add 1 pancake at a time, lightly coating in a little of the butter, and then sprinkle with a little of the remaining sugar. Fold pancake in half and then into a quarter. Push folded pancake to side of pan and repeat until all pancakes are sugared, folded and warmed in butter. To flambé, put the pan of apple over low heat. Add 2 tbsp of the calvados and then carefully light the alcohol with a long match (or, if cooking over gas, tilt the pan to ignite). Repeat with the pan of pancakes using remaining calvados. Serve 2 pancakes each with apple and sauce.

pancakes Makes 12 Takes 5 minutes to make and 25 minutes to cook 1 cup plain flour pinch of salt (optional) 2 eggs 1¼ cups milk 15g butter, melted butter (extra), for frying Sift flour into a bowl. Add salt (optional). In another bowl whisk eggs, milk and butter. Pour milk mixture into flour and whisk. Heat a small frying pan over medium heat. Lightly grease with butter (extra). To make each pancake, pour enough batter to thinly coat base of pan. Cook until golden.

recipe by Sybil Kapoor; Photograph by Kate Whitaker

winter cookbook  |  Desserts

MiNDFOOD WInter Cookbook  

Art Director - special issue seasonal tip-on magazine on back of MiNDFOOD magazine on newsstands (July-Aug 2009)

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