Alice’s Cookbook by Alice Hart – ISBN: 076277018X

  • Full Title: Alice’s Cookbook (New Voices in Food)
  • Autor: Alice Hart
  • Print Length: 192 pages
  • Publisher: Lyons Press; First edition
  • Publication Date: April 1, 2011
  • Language: English
  • ISBN-10: 076277018X
  • ISBN-13: 978-0762770182
  • Download File Format | Size: pdf | 58,36 Mb
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Alice Hart is an exciting and authoritative new young voice on food who loves to share her culinary knowledge with friends. In this book she encourages her generation of 20- and 30-somethings to cook the original, modern food they enjoy to fit the lifestyles they lead. Dip into Alice’s Cookbook in January to find an inspirational New Year brunch, or during August for a vibrant and memorable summer kitchen supper. Each recipe is designed to fit into busy social lives: Hands-on cooking times are provided for each dish, menus are adaptable to seasons and availability, and advice is given to scale quantities up or down to feed a crowd (or not).

 

Editorial Reviews

Review

I’m going to cut to the chase and announce right off the bat that I have a lot of heart for Alice’s Cookbook. . . .The collection of recipes continue to inspire and motivate me in the kitchen. In fact, I’m having a hard time putting it aside and have a number of recipes earmarked to make in the near future. Each section of the book contains a collection of recipes for a particular menu (e.g. spring breakfast for six on the weekend) and provides make ahead suggestions to help avoid that dreaded last minute rush in the kitchen. I really appreciated the fluidity with which the recipes are written. . . .Alice include all of the relevant detail one looks for in a recipe, but keeps it open to interpretation in a way that really makes you feel in control of the dish as if you are co-creating it together. It’s more of a guide, leaving room for your natural culinary instincts to take charge. . . .Two thumbs up from me! (CookThatBook)

“I love this book. I love everything about it: the recipes, the tone and, as importantly, Alice’s warmth.”

―Sophie Dahl, author of Miss Dahl’s Voluptuous Delights

“Thoroughly modern and irresistible recipes. Full of meals for good times with friends. Makes you hungry just reading it.”

―Diana Henry, author of Pure Simple Cooking

“Alice’s Cookbook brings the food of hip London chef Alice Hart to our shores, with an emphasis on dishes that are seasonal, crowd-friendly and uncomplicated. Hart . . . pairs flavors that make sense; they make complete palettes. . . . A relatively inexperienced, 30-something cook can pull off Hart’s recipes and will appreciate [their] modern sensibility.”
Washington Post

“A cookbook filled with recipes to nourish a busy lifestyle. [Alice Hart provides] easy-to-follow menus and recipes for seasonal lunches, portable breakfasts, and parties, among other occasions. . . . For readers too busy to cook or those simply seeking fresh and tasty ideas.”
Kirkus Reviews

“Alice Hart . . . should feel very proud of what she’s done. This is a compact paperback volume which is just the right size to carry around and study to tab all the great recipes. I try to test each book I own with at least one recipe, and for this one, it was the brownies. She boasted they are the best ever, and my husband concurs! The rest of the book is laid out around occasions in which you might prepare a certain meal– picnic, around the fire, Sundays, etc. I found this organization to be helpful not just for thinking of meal planning, but also in getting into narrative of the book and feeling as though I could relate to Alice’s lifestyle and how food fits into it. Some of the recipes are a bit involved, but every so often, it’s good to make an extra effort in the kitchen. I really like this book, a lot. With superb photography by Emma Lee, it is definitely on my list of favorites!”

―mattbites.com

About the Author

Alice Hart, 28, was the youngest ever food editor at Waitrose Food Illustrated, a chef, and a food stylist whose friends describe her as a ‘feeder’. Her firm grasp on what people love to cook and eat comes from amazingly broad experience. Since begging her way into the pastry section at the renowned Griffin Inn in Sussex as a teenager, she has gained a degree in physiology and neuroscience, run a farmer’s market bakery stall and become an alumnus of Leiths School of Food and Wine. Her popup restaurant week in London’s Shoreditch in February sold out in less than a day. Later this year she plans to launch a Vietnamese restaurant. And whenever she has the time, she is cooking and travelling in her pride and joy: Myrtle the Hurtle, a bay window, 1972 VW camper van, fully decked-out with kitchen.

 

Keywords

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Un grand merci à Barbara, Delphine et Véronique pour leurs décorations de Noël ainsi qu’à Stephen pour sa présence au fil de ce livre.

Crédits shopping :

As’art (à retrouver sur www.asart.fr) : assiette page 41.

BHV (à retrouver sur www.BHV.fr) : papiers pages 15, 35, 43, 45, 47, 49, 53, 79, 85.

Habitat (à retrouver sur www.habitat.fr) : assiettes pages 4, 25, 27, 35.

Hoff (à retrouver sur www.hoff-interieur.de) : décoration pages 15, 19, 31.

Lafayette Maison (boulevard Haussmann, Paris 9e) : tasses pages 29, 49.

Lily Latifi (à retrouver sur www.lililatify.com) : set page 29.

Monoprix (à retrouver sur www.monoprix.fr) : couverts page 11, bougies page 41.

Muji (à retrouver sur www.muji.fr) : carte page 55.

Pobra (à retrouver sur www.pobra.com) : décoration pages 4 et 33.

Rice (à retrouver sur www.rice.dk) : boîtes pages 5, 59 et 67, décoration page 13, bougies page 17.

Pour la première édition : © Éditions First, un département d’Édi8, 2008

Pour la présente : © Éditions First, un département d’Édi8, 2016

« Cette œuvre est protégée par le droit d’auteur et strictement réservée à l’usage privé du client. Toute reproduction ou diffusion au profit de tiers, à titre gratuit ou onéreux, de tout ou partie de cette œuvre, est strictement interdite et constitue une contrefaçon prévue par les articles L 335-2 et suivants du Code de la Propriété Intellectuelle. L’éditeur se réserve le droit de poursuivre toute atteinte à ses droits de propriété intellectuelle devant les juridictions civiles ou pénales. »

ISBN : 978-2-412-01559-9

ISBN Numérique : 9782412021552

Direction éditoriale : Aurélie Starckmann

Photos : © Alexandra Duca

Conception graphique : WarzalaWorks

Maquette intérieure : Istria

Éditions First, un département d’Édi8,

12, avenue d’Italie

75013 Paris

Tél : 01 44 16 09 00

Fax : 01 44 16 09 01

Email : [email protected]

Site Internet : www.editionsfirst.fr

Ce document numérique a été réalisé par Nord Compo.

INTRODUCTION

Quand revient l’éternel rayonnement des Noëls d’autrefois, quand les yeux des enfants brillent aux lumières du sapin, quand les rues scintillent, les douceurs de Noël à venir sont déjà un cadeau.

En Alsace, parmi toutes les régions qui ont créé la tradition, l’ambiance de la fête se met en place dès la fin du mois de novembre. Il règne dans les rues et les maisons, malgré le froid piquant, une palpable atmosphère de paix, de candeur enfantine et d’innocence. Les derniers jours du mois, on prépare la brioche de l’Avent piquée de quatre bougies qui égrènent les quatre semaines d’attente. On confectionne le « stolle », grosse brioche dont la recette a traversé le Rhin. Bien enveloppée, elle attend sagement repliée sur ses fruits confits parfumés pour paraître à la veillée sous sa gangue de sucre glace, ode à la blancheur du lange d’un nouveau-né.

À la Saint-Nicolas, le 6 décembre, on offre aux enfants des languettes de pain d’épices nappées d’un glaçage immaculé et décorées à son effigie. Au petit déjeuner et au goûter, on sert des petits bonshommes en brioche, les « mannele », moelleux et dodus.

Les jours rétrécissent jusqu’au solstice d’hiver. Parents, grands-parents et enfants partagent le rituel de la confection des petits gâteaux que l’on appelle les « bredele ». Ils ouvrent la fébrile période d’attente vers la douce nuit du 24 décembre.

Dans une joyeuse ambiance de farine légère, de sucre glace qui poudre les mains et les nez, de parfums de cannelle, de vanille, d’anis, tout le monde met la main à la pâte. On la découpe en motifs festifs : étoiles, sapins, demi-lunes, bottes de Père Noël.

Et on les fait cuire, moment d’impatiente attente, car il faudra bien les goûter tout de même, juste pour savoir ! Ils seront bons. Les effluves qui s’échappent du four laissent peu de place au doute. Avant la prochaine fournée, ceux qui auront échappé aux gourmands seront alignés dans des boîtes en fer-blanc, à côté de maintes autres friandises, fruits déguisés, caramels fondants, truffes rebondies, en attendant d’être savourés en famille ou d’être offerts.

Point non plus de Noël traditionnel sans la bûche. Autrefois taillée en Provence dans un arbre fruitier à noyau, promesse de renouveau, elle était posée dans l’âtre par le plus âgé et le plus jeune des occupants de la maisonnée pour se consumer tout au long de la nuit de Noël. Tradition et transmission. Elle se prépare aujourd’hui avec un biscuit roulé, fourré de quantité de manières.

Et ce petit voyage gourmand se poursuit à travers d’autres provinces, d’autres douceurs que le souvenir de chacun perpétue et fait partager bien au-delà de ce jour enchanteur.

GTEAUX ET PTISSERIES

BERAWECKA (PAIN DE NOËL AUX FRUITS SECS)

6 PERSONNES

COÛT ÉLEVÉ

FACILE

PRÉPARATION : 30 MIN

MACÉRATION : 24 H

CUISSON : 1 H

USTENSILES

1 cass
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ählige Gewürzläden mit duftendem Nachschub von Anis bis Zimt.

Über den Ozean

Als Christoph Kolumbus Ende des 15. Jahrhunderts Amerika entdeckte, konnte er nicht ahnen, welche kulinarischen Offenbarungen er der Alten Welt damit bescheren würde: Kaffee und Kakao, Kartoffeln und Tomaten, Mais und Süßkartoffeln. Die Küche der Inkas und Azteken vermischte sich im Lauf der Zeit mit der der europäischen Eroberer. Ein so entstandener Küchen-Mix ist im Rest der Welt ganz besonders beliebt: die Texmex-Küche, in der die kulinarischen Einflüsse des US-Staates Texas und Mexikos in äußerst spannender Weise aufeinandertreffen. Sie ist eine wahre Fundgrube für Vegetarier, denn sie kombiniert mit Vorliebe Getreide und Hülsenfrüchte zu besonders eiweißreichen Gerichten, die großzügig gewürzt werden. Das Ergebnis: deftig, nahrhaft, scharf, herrlich!

GRÜNE WELLE FÜR MEHR GESCHMACK

Ein Zweiglein in der Suppe, ein paar Blättchen im Salat – frische Kräuter können wahre Wunder bewirken. Vorausgesetzt, sie werden richtig behandelt.

Die Zarten

Petersilie, Schnittlauch, Dill und Basilikum sind die Allrounder unter unseren Küchenkräutern. Was in ihnen steckt, entfalten sie aber nur, wenn man ein paar Regeln einhält: Ihr empfindliches Grün will erst kurz vor der Verwendung abgezupft oder -geschnitten werden. Gewaschen werden sie lieber kurz in stehendem als unter fließendem Wasser, anschließend darf man sie gern trocken schütteln oder mit Küchenpapier vorsichtig trocken tupfen. Ein wirklich scharfes Messer sorgt dafür, dass beim Schneiden möglichst wenig der leicht flüchtigen Aromastoffe verloren geht. Danach wollen die Kräuter so schnell wie möglich zum Einsatzort gebracht werden. Aber bitte nicht mitkochen – große Hitze nehmen die Zarten übel und bestrafen uns mit Aromaverlust. Petersilie (1) harmoniert mit allen Arten von Wurzelgemüse, mit mediterranem Gemüse und mit Hülsenfrüchten. Dill (2) ist sehr dominant, deshalb sollte er sparsam dosiert werden. Er passt gut zu Gurken und Roter Bete, verleiht aber auch Tomaten und Erbsen eine frische Note. Das zwiebelige Aroma von Schnittlauch (3) ist perfekt für Bratkartoffeln, Suppen und Salate. Basilikum (4) schmeckt zu allem, was Tomaten enthält: Pizza, Pasta, Salate und Suppen. Außerdem brauchen wir es für Pesto.

Die Robusten

Wenn es nach Mittelmeer schmecken soll, greifen wir zu Rosmarin, Thymian und Oregano. Weil diese Südländer ihr kräftiges Aroma erst in der Hitze voll entfalten, werden sie in der Regel mitgegart. In Suppen, Saucen oder Schmorgerichten kann man ganze Zweige mitkochen und anschließend herausfischen. Ansonsten gilt: Je stärker die Blättchen dieser Kräuter zerkleinert werden, desto intensiver wird ihre Würzkraft. Rosmarin (5) ist die richtige Wahl für geschmorte, gekochte oder gebackene Mittelmeergemüse wie Tomaten, Auberginen oder Zucchini. Er ist ein Hit zu Kartoffeln und ein Muss in der Minestrone. Thymian (6) schmeckt wunderbar zu Zwiebeln, Paprika, Möhren, Kürbis und Süßkartoffeln. Oregano (7) passt dort, wo man’s kräftig mag. Vor allem in der griechischen und türkischen Küche wird er vielseitig verwendet: im Salat, für Kartoffeln, Tomaten und Bohnen.

Die Exoten

Minze, Koriander und Thai-Basilikum sind die beliebtesten Küchenkräuter der asiatischen, orientalischen und südamerikanischen Küche. Die ganzen oder nur grob gehackten Blätter von Thai-Basilikum (8) werden großzügig über Suppen und Pfannengerührtes gestreut. Koriander (9) darf in Wok-Gerichten, Asia-Nudeln und Thai-Salaten nicht fehlen. Er ist so zart, dass auch die Stiele mit verwendet werden können. Die intensive Minze (10) sollte dagegen eher sparsam eingesetzt werden. Alle drei Exoten gehören zur empfindlichen Fraktion, deshalb sollte man sie nie mitkochen und erst ganz zum Schluss ans Essen geben.

HUNGER AUF HEIMAT

Manchmal gibt es einfach nichts Besseres als den Geschmack aus der Kindheit. Vor allem, wenn die Seele ein paar Streicheleinheiten braucht, greife ich deshalb gerne zum Vertrauten – Kartoffeln statt Pasta, Petersilie statt Koriander – und freue mich darüber wie über alte Bekannte: Schön, dass es euch gibt!

Rösti mit Dillgurken

Der kross gebratene Schweizer Kartoffel-Klassiker hat mit Dillgurken und Roter Bete die perfekten Partner gefunden. Da geht es mit der Laune steil bergauf!

1 kg festkochende Pellkartoffeln (vom Vortag)

Salz | Pfeffer

frisch geriebene Muskatnuss

4 EL Butterschmalz

1,2 kg Schmor- oder Salatgurken

1 Bund Frühlingszwiebeln

1 Zwiebel

1 EL Mehl

200 ml Gemüsebrühe

150 g Crème fraîche

½ Bund Dill

400 g gegarte Rote Bete (vakuumverpackt)

1 ½ EL Rotweinessig

1 TL Senf

Zucker

3 EL Rapsöl

2 EL Schnittlauchröllchen

4 Eier

Deftiger Genuss

Für 4 Personen

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rtillas, creating a more delicate tortilla chip. Seriously worth looking around the supermarket for these guys. They are available in various brands, including Manomasa.

CORN TORTILLA CHIPS:

The most common type of tortilla chip, these are a creamy yellow in colour and often come sprinkled with salt.

FRESH PRODUCE

BUTTERMILK:

Essentially a cultured milk, this is thin and yoghurt-like in consistency with a slightly sour, buttery taste. Use for marinating fried chicken (here) or for creamy dressings.

FRESH CHILLIES (GREEN AND RED):

Whatever colour they are, chillies can vary dramatically in heat. Slice a piece off the end of a chilli before using and lightly dab on your bottom lip to test its heat. Always make sure you follow the instructions in a recipe as to whether to keep them seeded or deseeded, as this will affect the level of heat.

JALAPEÑO CHILLIES:

Widely available, the jalapeño is a mild Latin American chilli pepper. With a fruity flavour, it’s great pickled (here) or sliced and scattered over tacos.

MEXICAN CREMA:

Crema is a dairy product that is only available in Mexico. For the recipes here, instructions are given for making your own version by combining soured cream and good-quality mayonnaise. It’s delicious with chipotle paste swirled through it and served with tacos.

QUESO FRESCO:

A mild creamy cheese not dissimilar from a mild soft goat’s cheese. Try it crumbled on charred corn on the cob (here). Available online.

SOURED CREAM:

A key ingredient in many nacho dishes and a refreshing coolant for hot chilli-based dishes. Try to use the full-fat variety – it’s much creamier and tastier!

WHITE ONIONS:

Milder than the common yellow onion, with a pale flesh and white papery exterior, these are easier to eat raw and work well as a garnish or thinly sliced and tossed into a salad.

HOW TO SERVE THE RECIPES

NACHOS

The serving quantities for these recipes depend entirely on how you fancy eating them! Where ‘Serves 4–6’ is specified, this indicates that the recipe will serve four hungry people as a starter or six as a sharing snack, unless otherwise stated. Where ‘Serves 2–4’ is given, this means the recipe will serve two as a starter or four as a snack to share. Recipes serving four indicate smaller portions, hence would work well as a starter. If you want to serve any of these recipes as a main dish, they would be best combined with a taco and a snack recipe as part of a sharing table.

TACOS

The choice is yours on how to serve these tacos. The taco itself is simply a vehicle for layering exciting flavours. What’s lovely is to pile the toppings into bowls, keep the tortillas warm on a plate and let your guests build their own tacos. That way, those who prefer them spicier, meatier or more vegetal are free to choose to their own taste! Alternatively, you can assemble the tacos and take them to the table. Make sure you have a good supply of paper napkins at hand; tacos have a fatal tendency to eject some of their delicious fillings straight onto your brand new white blouse!

Most of the tacos in this book serve 4–6 people, six as a starter (i.e. two tacos each) or four as a main (three tacos each). If you serve the tacos as a main, you might want to add a nacho recipe or a Mexicana snack or two. The recipes that just serve four are intended solely as a main dish.

A GOOD COMBINATION OF DISHES FOR SIX PEOPLE MIGHT BE:

•ULTIMATE CLASSIC NACHOS

•PORK CARNITAS WITH PINEAPPLE SALSA

•FIERY HABANERO CHICKEN WINGS

•CHARRED FRUIT WITH POMEGRANATE AND VANILLA MASCARPONE OR CHURROS

•CLASSIC MARGARITA

The idea of this book is to combine dishes to your liking, and create a fun sharing table of Mexicana flavours. So get mixing and matching!

HOMEMADE SOFT CORN TORTILLAS

* * *

Making a corn tortilla can be a little tricky to master at first, but once you get into the swing of things you’ll be churning them out in no time. Masa harina, a fine flour made from corn (maize), is essential to this recipe. It’s available online and in specialist food shops. A good tip is to keep the flour in the freezer once opened, as it goes bad pretty quickly. It’s also easier to get a better-shaped tortilla if you use a tortilla press, which you can easily order online.

MAKES 12 X 15CM (6IN) TORTILLAS

PREP: 15 MINUTES, PLUS RESTING

COOK: 15 MINUTES

220g (7½oz/1¾ cups) masa harina flour

½ tsp fine salt

260–270ml (9–9½fl oz/generous 1 cup) warm water

You may need a tortilla press (optional)

1.In a large bowl, combine the flour and salt. Make a well in the centre and pour in 260ml (9fl oz/1 cup) of the warm water. Combine with a wooden spoon; you should be left with a soft dough that is easy to handle and not too sticky – add more water if it feels dry. Knead briefly until the dough is smooth and easy t
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and a nearby temple dedicated in 431 B.C. to Apollo. Pediments, pilasters, remnants of the Empire are the precious litter strewn about the wooded patches of weeds and grasses. And there among them is one taking the sun. Her headrest is a fragment of marble column, supine, lustrous in the grass. Unself-consciously pivoting her amplitude under the cupolas of black pine and oleander, she bathes her face in unshaded heat. A string bag filled with nodding, long- stemmed artichokes, and lavender roses waits beside her on the smoothed stump of another stone. In a single one of her moments, she has gathered up to her the sunlight, artichokes, roses, and some quiet, undesigned reckoning with her past. She is, after all, a Roman and would have nothing less.

Go at nine of a morning to a bar in Piazza Sant’ Eustachio to drink Rome’s best coffee, and standing there with you, upholstered in cashmere and Scottish tweed, lips powdered in sugar from his custard-filled croissant, will be a prince. Too, you will find the neighborhood’s respected carpenter, a seller of rare books, a restorer of antiquated furniture, two chefs in crisp whites, a wine merchant, and, as dramatic tint for the proscenium, there will be a revolving brigade of red-and-blue-varnished carabinieri. The prince, the carpenter, the wine merchant, and the barista, the barman, all live in a nearby palazzo and have been neighbors for years. They and the others collect in the bar at more than several junctures of the day and evening, reviving or soothing themselves with the hour’s appropriate cups, engaging in the life-giving ritual of empty discourse. And one can establish one’s presence among them after, say, three consecutive mornings.

Thus assured, then, that one is a pilgrim rather than a passerby, the prince might inquire where and how well one dined last evening, or if one has yet seen the Fontana di Giacomo. The carpenter, having recently had a hand in a small project at the Palazzo Spada, upstages the prince by wagering that surely one has never even heard of Borromini’s great trucco—trick—tucked inside the palazzo’s museum. One or another of them or some multiple faction of the bar’s cast will offer ceremonious escort into the field, teaching as artlessly as did the sunbather, informing, assuaging, if only for those moments, one’s longing to know Rome.

About the Cuisine

Roman food is bawdy, vivid, radiant; it invites communion. Resonating the Roman appetite, it is, at its voluptuous and medieval heart, la cucina povera. The Empire’s gusto for luxury and extravagance was long-ago faded in the pungent steams of a cauldronful of oxtails softening in a great bath of tomatoes and wine. To build the cuisine of Rome one must have, nearby, a thatch of mint—wild or peppery and an untimid hand with it— artichokes—those globe-shaped and adolescent ones too young to have suffered the growth of an evil choke and those tinier yet, tight-hearted and purple-lipped—the blunted fear of, if not an earnest yearning for, the viscera and the tail of an ox, the willingness and the grace to dance round a pot of bubbling oil, an absorbing passion and reverence for vegetables and fruits, and, finally, an indifference to sweets. A pitcher full of roses, overblown, their beauty bruised, their perfume fat and full, is also welcome.

Coda alla Vaccinara

OXTAILS BRAISED IN TOMATOES AND WHITE WINE IN THE MANNER OF THE ROMAN BUTCHERS

Serves 4

Roman ox butchers, known as i vaccinari, have been attributed authorship for this most characteristic dish of la cucina povera romana. Honored as savvy, inventive cooks, the butchers were and are wont to pot up the most particularly toothsome nuggets plundered from the great beasts. The tail of an ox, though it surrenders inconsiderable flesh, is of the tenderest texture and most delicate savor to be gleaned from the whole hulk of him.

1 oxtail (about 2½ to 3 pounds), whacked into 2- to 3-inch pieces

3 ounces salt pork

1 large bunch of flat-leaf parsley

4 fat cloves garlic, peeled and crushed

1 large yellow onion, peeled and minced

2 small carrots, sliced

Hearts and leaves of 2 large bunches of celery, the hearts sliced, and the leaves chopped

1 small, dried red chile pepper, crushed, or ⅓ to ½ teaspoon dried chile flakes

2 cups dry white wine

½ cup tomato puree

1 cup water

1½ teaspoons fine sea salt

Freshly cracked pepper

Rinse the oxtail and place it in a large soup pot, covering it with cold water. Over a lively flame, bring to a full boil. Immediately drain the oxtail, setting it aside and discarding the water.

With a mezzaluna or very sharp knife, mince the salt pork with the leaves of the parsley and the garlic to a fine paste. In a large terra-cotta or enameled cast-iron casserole, over a medium flame, warm the aromatic paste. In it, brown the pieces of oxtail, turning them
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orning, chop the peaches into little chunks, squeeze over a little more lemon and either layer them up with the oats and seeds in a glass or bowl, or just run out of the door with everything in a little container.

Turkish fried eggs

This is a really good weekend breakfast, easily quick enough to squeeze in on weekdays too. It’s filling, fresh and perky from the chilli and will start your day off properly. I use pul biber – Turkish chilli pepper flakes – here. They are easy to find in Turkish corner shops – if you can’t get them, use a chopped fresh red chilli or a tiny pinch of dried, crushed chilli flakes instead.

Pul biber or Aleppo chilli makes its way into a lot of my cooking these days. I love the gentle heat and sweetness. I guess it’s closest to an ancho chilli. It’s got a sweet fruity character, smells of really good sun-dried tomatoes, and still packs a chilli punch. I use it in place of the searingly hot crushed chillies we find in the UK.

SERVES 2

4 tablespoons Greek yoghurt

a good pinch of sea salt

a good knob of butter

4 organic or free-range eggs

2 wholemeal pittas or flatbreads

1 teaspoon Turkish chilli flakes

a good pinch of sumac

a few sprigs of fresh mint, parsley and dill, leaves picked and chopped

Mix the yoghurt and salt in a bowl and leave to one side.

Heat the butter in a large non-stick frying pan on a medium heat. Allow it to begin to brown, then crack in the eggs and turn the heat down, spooning the butter over the eggs until they are cooked exactly how you like them. I like my fried eggs to be just set, with a super-runny middle and just starting to crisp up around the edges. If you are having problems getting your eggs perfect, a lid over the pan can help keep in the heat so that the top and the bottom cook evenly.

Once your eggs are ready, quickly toast your pittas or flatbreads then top with a good spoonful of yoghurt and the fried eggs. Sprinkle over the chilli, sumac and herbs and season with a little salt if needed.

Try these with the Turkish coffee here.

MORNING SMOOTHIES – A FEW WAYS

These smoothies are a glassful of everything you need to start the day off right. I am always in a rush in the morning and find it hard to make time to eat: a 2-minute smoothie helps me walk out the door with a healthy glow before 9am and boosts my protein and nutrient levels sky high. These smoothies are also great to have straight after exercising.

Smoothies are great, as they are so flexible – you can make them with whatever fruits and milk or juice you have to hand, and in the winter you can delve into the freezer for handfuls of frozen berries. But for smoothies to be a generous alternative to couple of pieces of hot honeyed toast or some perfectly scrambled eggs, they need a little bit of consideration. The flavours need to be balanced, there needs to be some protein to keep you satisfied and there needs to be a boost of morning nutrients to start your day properly.

I have included a couple of smoothies with greens here. Green smoothies can be like Marmite, but I hope these blends will win even the more sceptical over. Gram for gram, dark leafy greens are some of the most nutrient-dense foods on the planet, and blitzing greens this way breaks them down and makes it much easier for your body to take in all the goodness.

I have included some notes here on some of the things I like to add to my smoothies for an extra nutrient kick, but they will be delicious without too.

LUCUMA This super fruit comes from Peru, where it’s known as ‘the Gold of the Incas’. It’s a golden-hued pulpy fruit that is utterly delicious, and here you buy it as a powder. Lucuma has a sweet, fresh kind of caramel flavour, so it’s a great option for people with a sweet tooth who are trying to cut down on sugar. Perfect for sprinkling on your porridge or spooning into a smoothie, it’s high in antioxidants and minerals and beta-carotene. You’ll find it in any health food shop. Add between a teaspoon and a tablespoon to your morning smoothie, depending on how sweet you like things.

MACA Another amazing Peruvian root, which comes from the same family as cabbage and broccoli. It comes in powdered form and has an almost malty sweet flavour. It is thought to calm the nervous system, balance our hormones and help our bodies cope with stress. Look for 100% maca root when you are buying it – start with a teaspoon of maca a day in your smoothie and work up to a tablespoon if you like.

HEMP Hemp comes in seed and powder form and both are perfect for adding to smoothies. Hemp is one of the only complete plant sources of protein, making it great for vegetarians or vegans. It is also high in omega 3 and 6 and in fibre, and delivers a solid dose of vitamins, minerals and the super-green chlorophyll. A tablespoon a day in your smoothie or on your yoghurt and granola every day is just righ
rise for 45 minutes. When the dough has almost doubled in size, knead it for 1 minute and roll it out into a 1/4-inch (6 mm)-thick rectangle, about 6 × 16 inches (15 × 40 cm).

Whisk the coconut oil, maple syrup, remaining 11/2 tablespoons (18 g) sugar, and cinnamon together in a small bowl and then spread it onto the dough in an even layer. Carefully roll the dough up, starting from the long side, rolling tightly, pinching the seam together and smoothing the edge out. You should end up with a roll about 18 inches (46 cm) long. Slice the roll into pieces about 3/4 inch (2 cm) thick to get 24 mini rolls.

Grease a 5 × 9-inch (13 × 23 cm) baking dish, arrange the rolls in the dish cut side up, and let rise for 30 minutes or until they fill the baking dish. Meanwhile, preheat the oven to 350°F (180°C, or gas mark 4).

Bake the rolls for 15 to 17 minutes until the tops have turned golden brown. Transfer the baking dish to a cooling rack.

To make the cashew cream cheese drizzle: Place all of the ingredients in a blender and purée until velvety smooth. Taste and add more agave if you would prefer a sweeter drizzle. Refrigerate the drizzle for about 10 minutes to let it thicken.

Divide the mini-cinnis among 4 bowls, top with the cashew cream cheese drizzle, and serve.

YIELD: 4 servings

TROPICAL CHIA PUDDING

GLUTEN-FREE • SOY-FREE

Chia puddings are a fantastic way to incorporate fiber and protein into your diet first thing in the morning. Filled with delicious tropical fruits—pineapple, mango, and kiwi—this pudding is sure to start your day off with daydreams of island beaches.

1 cup (235 ml) water

3/4 cup (180 ml) full-fat coconut milk

1/4 cup (60 ml) orange juice

2 to 3 tablespoons (30 to 45 ml) agave nectar

1 teaspoon grated orange zest

3/4 cup (180 g) chia seeds

Pinch of salt

1 cup (175 g) peeled, seeded, and chopped mango

1 cup (181 g) peeled and diced pineapple

1 cup (178 g) peeled and diced kiwi

2 tablespoons (15 g) unsweetened shredded coconut

In a large bowl, whisk together the water, coconut milk, orange juice, agave nectar, orange zest, chia seeds, and salt. Set in the refrigerator for at least 1 hour, stirring halfway through; you can also soak the seeds overnight.

Fold half of the mango, pineapple, and kiwi into the pudding and then divide among 4 bowls. Top with the remaining fruit and the shredded coconut and serve.

YIELD: 4 servings

◁ FRUIT-STUFFED SWEET POTATO

GLUTEN-FREE • SOY-FREE

Sweet potatoes are great on their own, but filling them with seasonal winter fruit and topping them off with a maple-tahini sauce turns them into an even better breakfast.

FOR THE STUFFED SWEET POTATOES:

4 sweet potatoes (1/2 pound or 225 g each)

1/2 pound (225 g) pears, cored and chopped

1/2 pound (225 g) fresh figs, sliced in half

3 ounces (85 g) fresh cranberries (or thawed frozen)

1/2 cup (60 g) walnuts, chopped

FOR THE MAPLE-TAHINI SAUCE:

3 tablespoons (45 g) tahini

2 tablespoons (28 ml) maple syrup

1 tablespoon (15 ml) water

1 teaspoon vanilla extract

Pinch of salt

To make the stuffed sweet potatoes: Preheat the oven to 375°F (190°C, or gas mark 5). Wrap the sweet potatoes individually in aluminum foil and place them on a baking sheet. Bake for 30 minutes or until fork-tender.

In a large bowl, combine the pears, figs, cranberries, and walnuts. When the potatoes are done, let them cool for 10 minutes before unwrapping the foil and cutting them in half lengthwise. Divide the fruit filling among the potatoes, mounding it on top of the potato halves. Arrange them on the baking sheet and place them back in the oven to bake for 15 minutes.

To make the maple-tahini sauce: Whisk all of the ingredients together in a small bowl, drizzle over the tops of the baked sweet potatoes, and serve.

YIELD: 4 servings

◁ BISCUIT NACHO BOWL

SOY-FREE OPTION • SUGAR-FREE

In Austin, Texas, there is a food trailer that offers up a dish of biscuits and gravy, but with the addition of some Southwestern toppings, and it looks amazing. I take it to the next Tex-Mex level by dousing fluffy spiced biscuits with a homemade nacho cheese sauce and all of your standard nacho accoutrements.

FOR THE BISCUITS:

11/2 cups (188 g) unbleached all-purpose flour

1 cup (120 g) whole wheat pastry flour

1 tablespoon (14 g) baking powder

1 teaspoon ground cumin

11/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

2/3 cup (150 g) refined coconut oil

3 tablespoons (30 g) diced white onion

7 ounces (200 ml) unsweetened soy-free nondairy milk

Cooking oil spray

FOR THE CHEEZE SAUCE:

1 batch of Cheezy Cheddar Sauce

1/4 cup (60 ml) pickled jalapeño juice (the liquid from the pickled jalapeños)

2 tablespoons (18 g) diced pickled jalapeños

1/2 teaspoon smoked paprika

1/4 te

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