Tag Archives: waitrose

Rum raisin creamy frozen yogurt

Rum and raisin frozen yogurt

To celebrate the hottest summer in many many years – or as far as my memories of London can stretch- I give you a lovely frozen yogurt embellished by a touch of  spirit! and a scatter of sultanas.

IMG_7415 Ingredients list:

  • Demerara sugar 200g
  • Water 150ml
  • Raisins sultanas 200g
  • Greek yogurt 1 L pot
  • Vanilla in “jelly” or vanilla bean, scraped
  • Dark rum

Make a syrup with 200g of sugar, two capfuls of dark rum and a small glass (150ml) of water. Melt all of the sugar and reduce the syrup a little bit but without getting to a boil: You do not want to get to a caramel ! Switch off : Throw the raisins in the pan and get them to soak the juice for a little while.
Leave to cool.

Mix a large tub of Greek yogurt (1L) with the cooled syrup and a small spoonful of vanilla jelly – I have just discovered this product and I love it: it’s great and easy to use in puddings and pastry, plus it lasts longer and there is less wastage than with vanilla pods. In the Uk, it is sold at Waitrose: try the Organic vanilla bean paste by Taylor and Colledge.

Beat the yogurt with a whisk, add some rum to taste and pour the mix into your ice-cream maker or just into a container and in the freezer.

The tangy yogurt complements the rum and vanilla flavour so well I do not know why I had not thought of it earlier… This frozen yogurt is delicious and goes very well with fresh brownies. This is indeed how I served it last night to friends from Spain on a very hot summer evening in London… But this week-end, should the nice weather continue to hold, I am heading to West Wittering, my favourite British beach… See you on Monday!

I scream for Ice scream! except that's a yogurt...

I scream for Ice cream! Except that’s a yogurt…

 

>Kamut flour bread

>I tried making bread this morning with a new interesting ingredient: Kamut flour, found in Waitrose – or some health shops. It is the ancestor of spring wheat (or durum wheat). As such, it is closer to ancient wheat and is supposed to be more digestible even by wheat intolerant people. The grains carry 30% more proteins than wheat and contains vitamins and minerals as well as gluten.

Kamut is a trademark meaning “Wheat” in ancient egyptian but the grain istself is called Korasan and originates probably in the fertile crescent. But the actual grains were brought back by a US serviceman from Egypt, in the years after the second world war.

Unlike common wheat it has never been subjected to genetic modification and is exactly the same grain found in the tomb of the Egyptian pharaohs. Indeed, 36 of these were found in King Tut tomb for the first time in 1949.

Like Spelt, it is not linked to allergies, and I actually mixed one third of spelt with it because I was unsure how heavy the mix would be on its own.
In fact it produced a golden, chewy bread with a moist texture and a slightly nutty taste. No picture because I baked it for a trip on the boat down river and it got eaten entirely by the time we got back! Our friend Pascal thought it tasted a bit like brioche which is nice since it contained no butter or milk.

Ingredients list:
Kamut flour 400g
Wholemeal Spelt flour 200g
450 ml warm water
salt 1 tsp
Quick yeast 1 tbsp

Mix everything in a large bowl until you get a sticky ball, feeling elastic when you pat it with a wooden spoon. Cover with a plastic bag and leave in a warm kitchen corner for the night, or 1 hour min. In the morning, the ball has raised but only little with these type of flours. Take it onto a floured surface and knead gently, adding flour if it sticks to your fingers. Make a nice round loaf onto a lined baking tray and leave to raise again for 1/2 hour under a bag again while you get your oven to 220°C.

Bake for 20 to 25 min. Wrap into a cloth and slip into the picnic basket. We ate this with hummus and dips while going down-river with some nice friends! I chose to ignore the clouds and focus on the peace of the Bank Holiday.

I love watching London from the river: Everything looks so different and so quiet… One can hardly imagine how bustling and noisy the river Thames was only a century ago when ships were so crucial to trade and London was a port as well as a commercial hub.

A bit more information on the Kamut trademark:

The following specifications are laid out by Kamut International Ltd.
KAMUT® brand wheat must:
1. Be the ancient khorasan variety of wheat
2. Be grown only as a certified organic grain
3. Have a protein range of 12 – 18%
4. Be 99% free of contaminating varieties of modern wheat
5. Be 98% free of all signs of disease
6. Contain between 400 and 1000 ppb of selenium
7. Not be used in products in which the name is deceptive or misleading as to the content percentage
8. Not be mixed with modern wheat in pasta

>Taramosalata: Another dip for tomorrow’s homemade bread!

>

Ingredients list:

Smoked cod roe 1 whole or about 200g

1 large lemon

Salt and pepper

Ground breadcrumbs 2 tbsp

Full milk 4 tbsp

Garlic clove 1

Olive oil 1 small glass

Pinch of cumin to serve

Mix the milk and breadcrumbs. Take the fish eggs out of the packaging then if necessary peel the thick darker skin and scrape it with a sharp knife. Put all the ingredients in a blender and slowly add the oil. If the mixture is too liquid, add some breadcrumbs. If it is too liquid, add lemon juice or milk, according to flavour. Mix in a bit of pepper and cumin.

Dust with cumin and serve with toast or pitta bread.

I get my smoked cod roe from Waitrose supermarket: it is sold in a plastic vacuum-sealed pocket in the cold store. You can use fresh cod roe and steam it before use, as I have done before, but you then miss a lot of the nice smoky flavour that you get in the Taramosalata they serve in the sea-side tavernas of Greece… This is so easy and delicious that you will never buy the processed version again!

Butternut squash and chesnut soup with curried bacon bits

>I served it as a main dish tonight with a loaf of brown organic bread. With the rain beating down on the windows and the wind outside, it was the most perfect meal to warm up the soul after a cold and wet afternoon. I served myself a glass of Mead with it – but any sweet pudding wine would do to compliment the cinnamon and sweet chestnut undertones of the soup. Do try Mead if you can though: so british and quaint – the National trust shops usually stock it.

Ingredients:
2 shallots
Dash of rapeseed oil
1 butternut squash
1 tin of chesnuts (cooked and whole)
Cinnamon, curry powder and 2 cloves
Salt and pepper
2 maggi cubes (or chicken stock) dissolved in 1 litre of boiling water
Squirt of tomato paste
Dash of single cream
Bacon cubes (tossed in a sprinkle of curry powder)
Quickly fry the chopped shallots in some rapeseed oil in a deep casserole dish. Once soft and slightly charred, add the peeled and diced squash, the stock (about 500ml first). Season to taste with the spices, salt and pepper.
Simmer on low heat for about 30mn, then add the rest of the stock and the chesnuts. I use the tins by Clement Faugier and get them from Waitrose.
Squirt out a bit of tomato paste (in tube or tub). Simmer a little longer, then take off the stove and blitz in a blender for a few seconds: The soup should be smooth and creamy and not too liquid.
Serve hot in big bowls with the fried up bacon bits and a nice swirl of single cream.