RECIPE: Black Limes

INGREDIENTS

• limes
• water
• 1.5 tbsp of salt per liter of water

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METHOD

1. Blanch:
   1. Wash the limes.
   2. Bring a pot of water to a boil with 1.5 tbsp of salt per liter.
   3. Drop the limes into the boiling water for 60 to 90 seconds.
2. Shock in an Ice Bath:
   1. Remove the limes with a slotted spoon.
   2. Plunge them into a bowl of ice water for 4 to 5 minutes to stop the cooking process.
   3. Pat and rub the limes dry with a clean towel.
   4. Poke a small hole in each lime with a knife tip to help release internal moisture, optional.
3. Dry:
   • Oven method:
     • Place the limes on a wire rack or baking sheet.
     • Dry them at a low temperature of 150°F-175°F for 2 to 3 days, turning them occasionally.
     • Prop the oven door open slightly if needed to let moisture escape.
   • Sun method:
     • Place the limes outdoors in a hot, sunny, and well-ventilated spot for several days to a few weeks until they feel completely light, hollow, and dark black.
4. Store and Use:
   • Store the fully dried black limes in a sealed, airtight container in a dark cupboard.
   • Use them whole in stews and soups (pierce the skin first) or crush them into a powder for rubs, marinades, or tea.

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RECIPE: Zoe Soup

INGREDIENTS

• 2 tbsp olive or rapeseed oil
• 4-5 banana shallots or 2 medium onions, chopped
• 1 celery stalk, chopped
• 1 large or 2 small-medium carrots, scrubbed or peeled and chopped
• 1 leek, trimmed and sliced
• 2 cloves garlic, chopped
• a small bunch of chard, stems and leaves separated, stems chopped, leaves shredded
• 2-3 medium beetroot, peeled and chopped fairly small
• a wedge of squash, peeled, deseeded and chopped fairly small, about 200g once prepped
• 1 x 400g tin plum tomatoes, chopped, or about 400g fresh tomatoes, skinned and chopped
• A fistful of runner beans, de-stringed and roughly chopped, or French/green beans, de-stalked and
• chopped
• about 750ml veg stock
• a handful of cavolo nero and/or Russian kale leaves, removed from the stalks and shredded
• a couple of handfuls of peas, fresh or frozen
• 1 tin borlotti or cannellini beans, drained
• leaves from a couple of sprigs of thyme
• extra virgin rapeseed or olive oil
• salt and freshly ground black pepper to taste

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METHOD

1. Heat the oil in a large saucepan over a medium heat.
2. Add the shallots or onions and a pinch of salt, and get them sizzling.
3. Turn down the heat and let them sweat for about 5 minutes.
4. Add the celery, carrot, leek and garlic and sweat for about 10 minutes until the carrots are starting to become tender.
5. Add the chopped chard stalks, the beetroot, and squash and cook for about 10 minutes,
6. Add the chopped runner or green beans, stir and cook for another few minutes.
7. Add enough stock to just cover the veg.
8. Increase the heat to bring to the boil, then reduce the heat and simmer for 10 minutes.
9. Add the kale, chard leaves, peas and tomatoes, and cook for a couple of minutes, until the leaves have wilted down.
10. Stir in the tinned beans and the thyme leaves and simmer for a couple of minutes more.
11. Taste and add salt and pepper to taste.
12. Serve straight away, ladled into bowls, with a trickle of extra virgin oil over each, or a good dollop of the Pestomega.

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RECIPE: Welsh Honey Cupcakes

INGREDIENTS

• 175g unsalted butter, softened
• 80g dark brown sugar
• 125g Welsh honey
• 3 medium eggs
• 200g self-raising flour
• ½ tsp bicarbonate of soda
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp freshly grated nutmeg
• a pinch of sea salt
• 2 tbsp whole milk
• 3 tbsp Welsh honey, for topping

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METHOD

1. Preheat the oven to 160°C fan / 180°C conventional.
2. Line a 12-hole cupcake tray with cases or heavily butter them.
3. Beat the butter and brown sugar together until pale and fluffy.
4. Add the honey and beat again until combined.
5. Add the eggs one at a time, beating well between each addition.
6. Fold through the dry ingredients.
7. Add the milk and gently mix until you have a smooth batter.
8. Divide between the muffin holes, filling each around two-thirds full.
9. Bake for 18–20 minutes until beautifully risen, golden, and a skewer inserted into the centre comes out clean.
10. Prick the tops a few times with a skewer while the cupcakes are still warm.
11. Brush over the warm honey and allow it to soak in.

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RECIPE: Ras el Hanout

ABOUT

• Ras el hanout

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INGREDIENTS

• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp ground nutmeg
• ½ tsp ground aniseed
• ½ tsp ground caraway seeds
• ½ tsp ground fennel
• ½ tsp ground cloves
• ½ tsp ground black pepper
  

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METHOD

• Blend all spices together; makes about 3 tbsp ras el hanout.

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RECIPES

• Moroccan Ras el Hanout Recipe + Video
• Ras el Hanout Chickpea and Spinach Stew
• Ras el Hanout Spice Mix Recipe

RECIPE: Jam Roulade

INGREDIENTS

• 1½ tbsp unsalted butter, plus extra for greasing
• 1½ tbsp honey
• 3 eggs, separated
• 100g caster sugar, plus extra for dusting
• 1 tsp vanilla extract
• 1 tsp vanilla bean paste
• 100g flour, sifted
• Jam, to taste

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METHOD

• Prepare the oven and baking tray:
  • Preheat oven to 350°F.
  • Grease and line a rectangular baking tray (20x30cm).
  • Cut a sheet of baking paper a little larger than the baking tray and sprinkle it with caster sugar.
• Make the honey mixture:
  • Heat the honey and butter in a small pot.
  • Allow to cool for 10 minutes.
• Make the batter:
  • Beat the egg yolks with half of the sugar in a large bowl.
  • Add the honey mixture and vanilla and combine thoroughly.
  • Mix in the sifted flour.
• Make the merengue:
  • Whisk the egg whites and a pinch of salt to soft peaks in another bowl.
  • Add the rest of sugar and whisk to stiff peaks.
• Bake the roulade:
  • Fold in the merengue mixture into the batter careful to not deflate the batter.
  • Spread the batter on the prepared tray.
  • Bake for 10-12 minutes, until lightly golden.
• Assemble the roulade:
  • Remove the baking tray from the oven.
  • Lift the roulade with the parchment paper and flip it onto the sugared baking paper.
  • Spread the roulade with jam.
  • Roll it and dust with powder sugar.
• Enjoy!

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RECIPE: Invisible Apple Cake

INGREDIENTS

• 2 1/2 pounds apples, about 5-6 medium Honeycrisps
• 1 cup (130g) flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 1/2 cup sugar (100g) sugar
• 1/2 cup whole milk
• 3-4 tbsp butter, melted and cooled to room temperature
• 3 tbsp coarse granulated (like turbinado) or light brown sugar (optional)

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METHOD

1. Preheat the oven to 350ºF (180ºC).
2. Butter a loaf pan and cover the bottom and the long sides with parchment paper creating two overhangs to lift the cake out.
3. Make the custard:
   • Whisk together the flour, sugar, baking powder, salt, and whole milk until there are no lumps.
   • Whisk in the eggs, melted butter, and vanilla.
4. Prepare the apples:
   • Peel, core, and seed the apples.
   • Slice the apples as thin as possible with a chef’s knife or mandolin.
   • Fold the apples in the custard with a spatula carefully to not break the apple slices.
5. Assemble the cake:
   • Put one-third of the apples soaked in custard into the prepared pan.
   • Level the top so all the apple slices are lying flat.
   • Add half of the remaining apples, leveling the top.
   • Add the remaining apples, making sure all the apples on top are level.
   • Pour any remaining custard over the apples in the pan.
   • Sprinkle the top with brown sugar.
6. Bake and serve:
   • Bake the cake until set in the center, about 40 to 45 minutes.
   • Remove the cake from the oven and let cool 30 minutes.
   • Slide a butter knife around the two shorter edges of the pan with no parchment paper to loosen the cake.
   • Lift the cake out of the pan using the overhanging parchment paper as handles.
   • Place it on a wire cooling rack.
   • Let the cake cool completely to room temperature before serving.

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RECIPE: Flapjacks

INGREDIENTS

• 175g/6oz butter
• 175g/6oz golden syrup
• 175g/6oz light muscovado sugar
• 350g/12oz porridge oats
• ½ unwaxed lemon, finely grated zest only, optional
• a pinch of ground ginger, optional

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METHOD

1. Preheat the oven to 150C/130C Fan/Gas 2.
2. Line a 20cm square baking tin with baking paper.
3. Melt the butter in a medium pan over a low heat.
4. Dip a brush in the butter and brush the baking tin with a little bit of it.
5. Add the golden syrup and sugar to the butter and heat gently until the sugar is dissolved and the butter is melted.
6. Remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
7. Pack the mixture into the baking tin and squash down.
8. Bake for 40 minutes.
9. Remove from the oven, and leave to cool for 15 minutes.
10. Cut into squares.
11. Store in an air-tight container.

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RECIPE: Bolzano Apple Cake

INGREDIENTS

• 4oz butter
• 2 eggs
• 1 cup sugar
• 1 vanilla bean
• 4 Fuji apples
• 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup milk, room temperature

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METHOD

1. Heat oven to 350ºF.
2. Grease a nine-inch circle pan with butter.
3. Cut a circle of parchment paper to fit the bottom of the pan and place inside pan.
4. Grease sides of pan and parchment round with butter.
5. Melt butter in small saucepan and set aside.
6. Beat together eggs and half of sugar in a bowl.
7. Continue to beat while slowly adding remaining sugar until thick, it should form a ribbon when dropped from spoon.
8. Split vanilla bean in half lengthwise.
9. Scrape seeds into the egg-sugar mixture and add pod to melted butter.
10. Peel apples and cut straight down around the core into four big chunks.
11. Discard the core then slice the apple pieces thinly.
12. Remove vanilla pod from butter and discard.
13. Stir butter into sugar-egg mixture.
14. Combine flour, salt and baking powder, then stir into batter alternating with the milk.
15. Stir in apples, coating every piece with batter.
16. Pour batter into pan.
17. Bake for 25 minutes, then rotate the pan.
18. Bake for 25 to 30 minutes more, until cake pulls away from pan and is brown on top.
19. Cool for at least 30 minutes.
20. Cut into wedges sprinkling each with powdered sugar if desired.

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RECIPE: Red Cabbage & Beet Salad

INGREDIENTS

• ½ red cabbage, core removed, thinly sliced
• 1 red onion, thinly sliced
• 2 beets, finely shredded
• 1 fresh chili, seeded and finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• ¼ cup extra-virgin olive oil
• salt and pepper to taste
• 1-2 tsp capers
• 2 tsp cumin seeds, toasted
• 1 tbsp pumpkin seeds, lightly roasted
• 1 bunch chervil, leaves

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METHOD

1. Mix cabbage, beets, red onion, and chili in a salad bowl.
2. Whisk vinegars and olive oil together; season with salt and pepper.
3. Toss salad with the vinaigrette
4. Add capers, pumpkin seeds, cumin seeds and chervil and mix.
5. Serve chilled.

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RECIPE: Jirjir Salad

INGREDIENTS

• grated zest and juice from a lemon
• 3 tbsp olive oil
• 1 tbsp za’atar
• 1 tsp sumac
• 250g halloumi cheese cut into 2cm pieces
• 3 handfuls of arugula leaves
• 400g watermelon cut into 2cm cubes

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METHOD

1. Combine the lemon zest and juice, oil, za’atar, and sumac into a bowl and mix well.
2. Toss the halloumi in.
3. Place. the arugula and watermelon on a large platter.
4. Add the dressed halloumi.
5. Toss everything together or serve as is.

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