Bring a touch of luxury into your home while in self-isolation by whipping up some tasty meals with your provisions.
When you make it to the supermarket think a little outside the box when it comes to stocking up on what you can to inject a little bit of a la carte dining into your dinner menu.
For those with basic culinary skills, putting a little extra effort will get you a long way, creating dishes that you would only be able to get in a restaurant.
Notting Hill restaurant Cafe Beam have kindly shared their secret recipe to their tasty brunch dish Shaksuka, which is made up of ingredients you’ll already have in your cupboard with a couple of extra twists.
Organic food company Borough Broth have dished all on their delicious Bone Broth recipe, that with a little love and affection in the kitchen will bring the takeaway right to your dinner table without spending a hefty delivery fee.
And with bread being one of the first things to disappear from the supermarket aisles, Bread Ahead have revealed how you can make a simple ‘overnight’ white loaf.
Read on to find out how you can practise your cooking skills while social distancing due to coronavirus….
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Bread Ahead – Overnight White Bread
On day one you will need to ferment your dough, so gather your initial ingredients:
80g strong white bread flour, 2g fine sea salt, 2g fresh yeast and 50g cold water.
First place the flour and salt in a bowl and combine. Then in another bowl, add the yeast to the water, then mix until dissolved. Make a well in the centre of the flour and pour in the liquid. Mix together. Then cover and leave at room temperature for 2 hours then place in the fridge for 12-24 hours.
On the second day you will need your fermented mixture, 370g strong white bread flour, 6g salt, 4g fresh yeast and 230g cold water.
Firstly place the flour and salt in a bowl and combine and In another bowl, add the ferment and yeast to the water and mix. Make a well in the centre of the flour and pour in the liquid. Gently bring the dough together.
Once the dough starts coming together, take it out of the bowl and place it on your work surface. Don’t add any flour. With the heel of your hand, push the dough into the table and stretch and tear for about 8 minutes. Your dough will become nice and elasticated and have a velvety feel.
Form your dough into a round and place it back in the bowl. Cover and leave for 1-2 hours at room temperature. You now need to take your dough out of the bowl. This will gently knock back your dough releasing some of the gas that has built up and encouraging the remainder of the yeast to start working a bit faster.
Pre-shape your dough into a loose round shape, then cover and leave to rest for a good 10 minutes. Get your proving basket/tin ready: if you’re using a basket dust it heavily with flour, if you’re using a tin, lightly oil it.
Shape your dough as desired and place it into the proving basket/tin. Cover and leave to prove at room temperature for 1-2 hours. You can tell when your bread is ready by gently pushing your finger into the dough. If it springs back nicely it’s ready, but if it leaves an indent it isn't.
Place a baking stone (or overturned tray) into the oven and preheat it to 250°C/fan 230°C/gas mark 9 or as hot as your oven will go.
If you proved your bread in a basket, dust an overturned tray with semolina or flour and upturn the proving basket on the centre of the tray. Then, with a razor or a sharp serrated knife, score your bread. If you proved your bread in a tin, you can score it down the middle or just leave it as is. If you proved your bread in a basket, slide it from the peel to the baking stone in the oven; otherwise, if you baked in a tin, place the tin on one of the racks in the oven. Spritz all around the oven chamber with a water spray.
Bake your loaf for a good 30 minutes, turning once. When it’s ready, your bread should have a nice golden crust and a hollow sound when you tap the bottom. If you had your bread in a tin, it will take an extra 5 minutes to bake.
Cafe Beam’s Shaksuka
Cafe Beam’s shakshuka can be made from home – a healthy, filling and delicious dish, it can be enjoyed any time of day whether it be breakfast, lunch or dinner.
You will need 2 table spoons of of extra virgin olive oil, 1/2 diced red pepper, 1/2 diced green pepper, 1/4 table spoon of red pepper paste, 4 heritage tomatoes, 1 teaspoon of sea salt, 1 1/2 teaspoons of Chilli flakes, 2x organic free range eggs, 1 table spoon of labneh
Firstly you will need to heat the olive oil in a large, lidded frying pan. Then add the diced red and green peppers and cook on medium heat until just softened. Stir in the pepper paste and cook for a couple of more minutes until the paste starts to separate.
Next add the thinly sliced tomatoes, with the tomato juice, add the salt and the chilli flakes, simmer for 10 minutes. Stir constantly until the sauce is reduced.
Lastly make two small wells in the sauce. Break the egg carefully into the well. Cook for a few more minutes with the lid on the frying pan, until the whites are just set and the yolks are still runny. Add the labneh on top.
Avobar Moroccan Plantballs Bowl Recipe
A filling, hearty plant-based bowl packed with antioxidants and inspired by Middle Eastern flavours – adapted to make at home from Avobar’s popular superfood dish.
Superfood fact: Sweet potato (main ingredient in the plantballs) is known to be a great immunity booster due to its high level of beta-carotene which turns into vitamin A once consumed. Also rich in fiber, B Vitamins & Vitamin C.
What you’ll need is a Plantball mix, sweet potato, half an avocado, kale, baby spinach, baby gem, mint.
Firstly bake the whole sweet potatoes in a preheated oven at 180°C for 45minutes to 1hour until completely cooked depending upon the size of the sweet potatoes. Put the sweet potatoes in a mixing bowl and add some mixed herbs (cumin, coriander, cinnamon) and mix well.
Make small balls of the Plantball mix, heat a sauté pan on medium heat, add coconut oil & cook the Plantballs from all the sides. Serve warm.
For the salad, mix kale, spinach, baby gem, half of diced avocado, chopped mint & mix all ingredients together and put in a salad bowl. Add half an avocado and Plantballs on top of the salad and serve.
Borough Broth Co.’s Pho broth
Made with only organic ingredients and absolutely no MSG or preservatives, the bone broth will have you feeling good in no time.
For the basic ingredients you will need two large free range chicken thighs, two pouches of Borough Broth Co. Organic Chicken Pho Broth, an optional hot red chilli, six spring onions, two limes, 200g rice noodles and optional fresh coriander, mint and 100g of beansprouts.
Firstly dust the skin of the chicken thigh with a pinch of salt. Place in an ovenproof dish and cook in the oven for 20 minutes. Then pour the pouches of broth and heat on the hob. Bring to the boil for 30 seconds then reduce to a simmer.
Take one of the red chillies and remove the seeds, and slice into 2mm strips. Add to the simmering broth. Slice 3 of the spring onions into 2mm strips and add the juice of one lime to the broth.
Cook noodles according to their cooking instructions. Drain when ready to serve. Remove the cooked chicken from the oven. It should be brown on top (crisp skin) and cooked through without being too dry. Set aside to rest for 5-10 minutes then slice into bite-size pieces.
Prepare a plate of aromatics – beansprouts, mint leaves, coriander leaves, the other lime (chopped into quarters), and the rest of the chilli and spring onion. Place the drained noodles into the two bowls. Put the chicken pieces on top. Pour the hot broth over the noodles and chicken, add a sprig of coriander to garnish and serve with the plate of aromatics to add as you wish.
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