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FOR (t h e l ove o f )

STARTE RS A COLLEC TION FROM AROUN D T HE W EB


D E A R YO U , F O R YOU.

L OV E ,


TIM MAZUREK

l o tt i e a n d d o o f. c o m


TIM’S VINAIGRETTE - A minced shallot or two - Minced garlic - Vinegar - S a l t , p e p p e r, h e r b s - Dijon mustard - Honey - Extra virgin olive oil

M y eve r yd ay d r e s s i n g i s a b a s i c v i n a i g r e tt e . The process is simple and it starts with a shallot. Mince a shallot or two, depending o n h ow m u ch v i n a i g r e tt e yo u wa n t . I f yo u d o n’t h ave a s h a l l o t , g o g e t o n e . Th ey a r e i m p o r t a n t . O r t r y u s i n g a l i tt l e m i n c e d g a r l i c . O r b o t h . A d d s o m e v i n e g a r. I t c a n b e r e d w i n e , ch a m p a g n e , a p p l e c i d e r, r i c e whatever you like. Maybe 2 tablespoons? M a y b e m o r e o r l e s s . A d d s o m e s a l t , p e p p e r, and herbs (either fresh or dried- I love oregano and thyme). Let the shallot and vinegar and herbs hang out together for at l e a s t 15 m i n u t e s , t h i s w i l l a l l ow t h e s h a l l o t a n d h e r b s t i m e t o fl a v o r t h e v i n e g a r . N o w add small amounts of Dijon mustard and h o n ey- M ay b e a h a l f t e a s p o o n o f e a ch , maybe more. Finish with some extra virgin olive oil. The most common oil to v i n e g a r r a t i o i s 3 p a r t s o i l t o 1 p a r t v i n e g a r, but I prefer more of a 2 to 1 ratio. I love v i n e g a r. Shake or whisk to combine and you have a d e l i c i o u s f r e s h v i n a i g r e tt e .


AMELIA MORRIS bonnappetempt.com


G UAVA

&PECANS

A d a p t e d f r o m D i a n a K e n n e d y ’s : M y M e x i c o

6 oz. queso fresco, diced 6 oz. guava or quince paste*, diced 1 / 2 c u p p e c a n s , r o u g h ch o p p e d 1 2 4 - 5 i n c h fl o u r t o r t i l l a s * Ava i l a b l e a t S p a n i s h o r L a t i n A m e r i c a n s p e c i a l t y s t o r e s , t h o u g h I s we a r I ' ve g o tt e n i t a t W h o l e F o o d s . I f y o u c a n ' t fi n d i t , y o u could tr y to substitute with a not so sweet jam, but this paste is really so perfect and delicious, I'd probably say keep looking. Spread the pecans in a single layer on a rimmed baking sheet and roast them in a 350ÂşF oven until they are toasty and fragrant. Place a tortilla on an ungreased skill e t a n d l aye r o n s o m e o f t h e ch e e s e , p a s t e , a n d p e c a n s a l o n g t h e c e n t e r. Fo l d t h e t o r t i l l a o v e r s o t h a t t h e fi l l i n g i s c o v e r e d a n d cook on both sides. When the tortilla is s l i g h t l y b r o w n e d a n d t h e fi l l i n g m e l t e d , t r a n s fe r t o c u tt i n g b o a r d a n d c u t i n t o t h i n , single-serving slices. Tr y o n e y o u r s e l f . Fr e a k o u t a b o u t h ow d e l i c i o u s i t i s .


B E C K Y YA M A M O T O

b e ck y ya m a m o t o . c o m

+

.wordpress.com

I ' m n o t r eal l y a he alth n u t b u t some tim e s I like to e a t l i ke a heal t hy person so when I'm feel in g like my c o lo n n e e d s a cl eanse, I'll sto p in to this p lac e c a lle d A n je lic a K i tch en. The one th ing I must h ave wh e n I g o th e re is th e c o rn b r ead w it h Miso Tah ini sp read . I t' s s o good. Like re ally good. A nd wh e n I re a lize d I c o u l d m ake i t at home , my min d was b lown . W h a t? ! Yo u c an eat it w ith almost ever yth ing . I u s u a lly e a t it wi th r aw veget able s b u t I b e t yo u co u ld p u t it o n a ny th i n g and it 'd be good. M y friend once put it o n ch o colate cake a n d s a id it wa s g o o d . I don't t h ink sh e was lying b u t I d o n ' t k n ow if th a t' s good. Yo u b e t he judge.


M I S O + TA H I N I

spread yields: two cups

1/3 cup mellow barley miso 1/2 cup water 1 1/3 cups tahini Put all these things in a food processor* and blend until it looks like a spread. *By the way make sure you don't mix these things in a blender. Mix it in a food processor, because it broke my friend's blender. And a broken blender means no more daiquiris. And we a l l k n o w h o w m u c h y o u l o v e a daiquiri to remind you of that time on that Carnival cruise where your bikini top came off on the water slide.


N ATA L I E JA M E S fashionintel.com

BUĂ‘UELOS This recipe was inspired by my high

school

Spanish

teacher

and friend, Victor Garcia.

He

bestowed upon me the skills to create

these

Mexican

master-

pieces and it makes me happy to bring the tradition back to m y f a m i l y.


FOR THE BATTER 2 Cups Flour 2 Cups Milk 2 Eggs 1 Teaspoon Baking Powder 1/2 Teaspoon Sugar 1/2 Teaspoon Salt Cooking Oil (vegetable, sunflower, etc) FOR THE COATING 2 cups granulated sugar 3 tablespoons cinnamon 1. In a large bowl, with an electric mixer beat the flour, milk, eggs, baking soda, salt, and sugar together until smooth. 2. In a wok or pan, heat at least 3 cups of oil at medium flame. 3. Combine sugar and cinnamon in a bowl. You'll want to have this ready to toss your hot buñuelo in. Set aside. 4. Place buñuelo mold (to find one: I suggest you tr y your local Mexican market) in the hot oil so that the metal will heat up. Give it at least 3 minutes in the oil for optimum results. 5. Quickly dip – do not submerge – the buñuelo mold in the batter. Then quickly place the mold in the hot oil and release the batter into the shape of your mold. 6. Cook buñuelo for 1 – 2 minutes in the oil, then transfer to a cooling rack or onto paper towel. 7. Toss buñuelo in the cinnamon and sugar mix. ! PERFECTO !


ANNISA HELOU

annisas.com/blog1/

B E ET ROOT D I P

M UTA B B A L S H A M A N DA R

It is now one of my favourite dips. I

learned

woman b a ck

how

ch e f

and

it

to

make

in Aleppo has

the

a

most

colour and taste of course.

it

from

few

a

years

beautiful


S er ves 6 6 0 0 g/1 lb 5 o z b e e tro o ts 1 /3 cup t ahini 1-2 gar lic c love, cru shed juice of 1 1 /2 lemo n s, or to t aste sea salt for gar ni sh ext r a vir gi n o live oil 1 t abl espoo n fi nely chopped flat-le a f p a rs ley 1. Pr eheat the oven to 2 2 0 ยบ C . 2 . G ent l y wash the b e e tro o ts an d c u t th e exc e s s st alks but without cu tting into th e b e e tro o t. Yo u d o n ot want i t to ble e d during b aking . Wra p e a ch b e e troot w it h alu min ium foil and p lac e o n a b a k in g sheet . Bake the b e e tro o t fo r 1 1/2 h o u rs , o r u n til com pl et el y d o n e . 3 . Rem ove th e beetroot from th e ove n o n to a la rg e choppi ng b oard. Unwrap th e m o n e by o n e , trim m in g and peeling them as yo u go alo n g . P la c e in th e b owl o f a food proce sso r. Add the t ahi n i, g a rlic c love a n d lem on jui ce an d pro cess u n til yo u h ave a s m o o th p ur ee. Tr an sfer to a mixing b owl. Ad d s a lt to t a s te and m or e l emo n ju ice or t ah ini if yo u fe e l th e d ip n eeds i t . Spread on a ser vin g pla tte r, m a k in g g r ooves he re and there . Driz zle a little o live o il in the gr ooves an d sp rin kle with th e ch o p p e d p a rs ley. S er ve w i t h g o o d bre ad.


A M A N DA M A E maebird.blogspot.com


C U R RY A N D Q U I N OA

SALAD 1 1/2 cups cooked quinoa* 1/8 cup golden raisins 1/8 cup toasted cashews 2 diced green onions 2 t a b l e s p o o n s f r e s h ch o p p e d c i l a n t r o 1 z u c ch i n i d i c e d a n d s a u t e e d 1/2 avocado diced

T h e n a d d : s o m e c u r r y p o w d e r, d a s h o f c u m i n , cinnamon, turmeric, and salt This is more of a recommendation than a recipe, use what you have/want. *FYI: I have had great success making quinoa in a rice cooker! INTERESTING: The Incas, who held the crop to be sacred, r e fe rr e d t o q u i n o a a s ch i s aya m a m a o r 'mother of all grains', F l avo r ch e m i s t s h ave fo u n d t h a t c i l a n t r o a r o m a is created by a half-dozen or so substances, a n d m o s t o f t h e s e a r e m o d i fi e d f r a g m e n t s o f fat molecules called aldehydes.


J

E S S E

S

S R A PE

IM

SO SURE

DUDE .com


TOAST with friends

you and your guests favorite kind of bread b u tt e r, f a k e b u tt e r m e l t e d ch o c o l a t e ( c r a z y o p t i o n ) how to do it: p u t t h e b r e a d i n t h e t o a s t e r, t o a s t e r o v e n , or oven (or if you wanna get really crazy a f r y i n g p a n ) a n d wa i t fo r i t t o g e t c ru n chy when it is just to your liking, take it out a n d p u t s o m e b u tt e r o r fa ke b u tt e r o n i t you can also cut shapes out of your toast for extra fun how to do it if you are crazy: p u t t h e b u tt e r o r fa ke b u tt e r o n t h e b r e a d and fry it in a pan! ( f o r a n a f t e r- t i z e r y o u c a n p o u r s o m e m e l t e d ch o c o l a t e o n TOAST a n d c a l l i t d e s s e r t )


M I S S D I A N A M O S S & J E S S I C A S H E PA R D miss.miss.co.za

SMOKED SNOEK

RILLETTES Th i s i s a Fr e n ch t w i s t o n t r a d i t i o n a l s m o ke d snoek patĂŠ, a fundamentally South African dish that is great used as a dip or ser ved w i t h b ru s ch e tt a wa r m f r o m t h e ove n - i t ' s uses are many & varied! Snoek is native to the waters of South Africa, Australia, South America, New Zealand and other islands in the Southern hemisphere. In the likelihood t h a t y o u c a n ' t fi n d s m o k e d s n o e k , y o u m a y s u b s t i tu t e w i t h s m o ke d m a cke r e l , s m o ke d a n g e l fi s h a n d e v e n s m o k e d t r o u t .


3 cups smoked snoek, all bones removed /broken into large pieces

8 t a b l e s p o o n s b u tt e r 1/2 cup minced shallots 2 t a b l e s p o o n s c r è m e f r a i ch e 1 tablespoon brandy or dry sherry juice of 1/2 lemon 1 tablespoon olive oil 2 organic egg yolks sea salt and freshly ground white pepper - Ad d 1 t a b l e s p o o n o f b u tt e r t o a s m a l l s a u t e pan and place on a medium heat.

Add the

s h a l l o t s a n d c o o k , s t i r r i n g o c c a s i o n a l l y, f o r 5 m i n u t e s u n t i l s o ft e n e d .

Remove from heat.

- Ad d t h e r e s t o f t h e b u tt e r t o a s m a l l b ow l and beat by hand or with a handmixer until light and creamy (resembles mayonnaise). Ad d t h e c r e m e f r a i ch e a n d s e t a s i d e . - A d d t h e s m o k e d fi s h t o a l a r g e b o w l a n d s t i r i n t h e s h a l l o t s , l i q u e u r, l e m o n j u i c e , olive oil and egg yolks.

Season to taste with

s a l t a n d p e p p e r. Fo l d i n t h e b u tt e r m i x t u r e . - Tr a n s f e r t h e r i l l e t t e s m i x t u r e t o s m a l l p o t s o r r a m e k i n s l e av i n g 1 / 2 i n ch f r o m t h e t o p . - Smooth the surfaces and wipe the inside rims clean. cold. b u tt e r.

Refrigerate for an hour until

- A d d a 1 / 4 i n c h l a y e r o f t h e c l a r i fi e d A t t h i s s t a g e t h e r i l l e tt e s c a n b e

stored in the fridge for up to a week. - S e r ve w i t h t o a s t o r c r a cke r s a n d h o m e m a d e ch u t n ey o r f ru i t p r e s e r ve ( t r a d i t i o n a l l y g r a p e j a m o r fi g ) .


K AT E M I S S

forme-for you.com

Say what you will about her highness G w y n e t h P a l t r o w, b u t g i r l f r i e n d i n t r o duced me to one of my most favorite r e c i p e s o n t h e p l a n e t e a r t h v i a G O O P, h e r n ew s l e tt e r w i t h a n o b n ox i o u s / s n o b level that is highly debated among my friends and I. I think the shining ingred i e n t i s t h e a p p l e , w h i ch I wo u l d b e p l e a s e d t o fi n d i n e v e r y s i n g l e t h i n g I eat. It's the perfect summer BBQ r e c i p e , b u t I ' l l e a t i t a n y t i m e , a n y d a y, anywhere. I'm eating it in my mind r i g h t n o w, i n f a c t .


WO R L D ’ S B E ST C H I C K E N

SALAD

2 1 / 2 c u p s s h r e d d e d c o o ke d ch i cke n ( I u s e d i c e d p a n - c o o ke d ch i cke n b r e a s t ) 1 l a r g e s t a l k c e l e r y, c u t i n t o 1 / 4 ” d i c e 1/2 green apple, peeled and cut into 1/4” dice 1 / 3 c u p t o a s t e d wa l n u t s , r o u g h l y ch o p p e d (still turns out great without it) 2 t a b l e s p o o n s ch o p p e d f r e s h p a r s l ey 1 small shallot, thinly sliced (original recipe c a l l s fo r s c a l l i o n s , w h i ch i s a l s o g o o d ) 2 h a n d f u l s a ru g u l a , r o u g h l y ch o p p e d 1/2 cup mayonnaise 2 teaspoons fresh lime juice salt & pepper to taste S t i r e v e r y t h i n g t o g e t h e r. Be s t s e r ve d o p e n - fa c e o n t h i ck s o u r d o u g h , but use any bread you like.

(adapted from GOOP)


PAT R I C I A A N N t h e s h a p e s o ft h i n g s . c o m

I am a big su p p o rte r in any recipe th a t d o e s n ' t r esult i n a sink fu ll of dirt y pots a n d p a n s a n d doesn't r equire any real cooking . Th is a p p e tize r is so easy it can be d o n e with you r eye s c lo s e d , but t he r esult is a su re crowd p lea s e r.

R I C OT TA ST UFFED ZUCCHINIS (adapted from gordon ramsay)

(adapted from Gordon Ramsay)


INGREDIENTS 2 zucchinis, ends trimmed 2 tbsps olive oil, plus extra to drizzle 1-2 tbsps balsamic vinegar to drizzle 1 cup ricotta cheese 1/2 lemon, juiced 1/2 cup, fresh basil leaves, roughly chopped A handful of pine nuts, toasted INSTRUCTIONS 1. Using a vegetable peeler, peel through the zucchini's lengthwise, discarding the first few short ones. Depending on the thickness of the zucchini, one zucchini approximately makes 10-15 pieces. 2. On a large plate, lay the zucchini's flat (not overlapping) and generously drizzle with olive oil and balsamic vinegar. 3. Cover the plate and leave to marinate in the fridge for a minimum of 20 minutes. 4. Meanwhile, in a bowl, mix the ricotta with the lemon juice. Add the chopped basil and toasted pine nuts and season to taste. 5. Once the zucchini's have marinated, take a strip of zucchini and place one tsp of the ricotta mixture towards the end of the strip and roll up. 6. Repeat step #5 until you've finished the filling or have run out of zucchini. 7. Arrange the rolls upright on a clean plate, season to taste and drizzle over it a little more olive oil and balsamic vinegar. Tip: To toast the pine nuts, place the nuts in a hot fr ying pan (no oil necessar y) for 2-3 minutes, shaking the pan const antly to evenly brown the nuts and to avoid over roasting them.


GILDA DAVIDIA N STEFA NI GR EENWOO D

co lle ctionof.o rg


MU HAMMARA 2 cups chopp e d walnuts 1/3 cup f r esh b read cru mbs 1/2 cup ol i ve oil 2 t ablespoon s chopped o n ion 1 t ablespoon pome g ran ate mo las s e s 1.5 t easpoon s cumin 4-5 t ablespo o n s red p e p p e r p aste 1/4 t easpoo n su g ar sal t t o t ast e Pl ace wal nuts, bre ad crumb s, olive o il, o n io n , pom egr anate molasses, cumin, re d p e p p e r p a s te , sugar and salt in food p roce sso r. Tu rn o n - o ff to m ix well, but do not pure e . It sh o u ld h ave a c o a rs e t extur e. Spr ead on ser vin g plate . Sprinkle lig h tly with ex tra oil, if desi r ed . Ser ve with cru n chy c u c u m b e r s lic e s , br ead, cr acke rs or cru d ite s. INTERESTING: Cum in is t he d rie d se e d of th e herb C u m in u m c y m inum , a m ember of th e parsley fa m ily. Super st it ion d u rin g th e M iddle Age s c ite d th a t cum i n kept ch icke n s and love rs fro m wa n d e rin g .


L OT T I E & DOO F /////////////////////////// A COLLECTION OF

FOR STARTERS  

Lottie + Doof and A collection Of collaboration of recipes from some of the raddest bloggers. Yeah dudes!

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