Based (loosely) on
https://www.theguardian.com/food/2019/nov/11/thomasina-miers-celeriac-steaks-sherry-lardons-capers-recipe
What you need
- 1 celeriac root
- 2 carrots
- 1 onion, 2 garlic cloves
- parsley (fresh)
- handful of pitted green olives
- 1-2 tablespoons of capers
- handful of raisins
- 2 teaspoons honey
- salt, pepper
- double cream (1 tablespoon)
- 150ml sherry, 3 tablespoons sherry vinegar
- slice of bread (i am not fussy which bread neither if it's stale or fresh)
- 3 tablespoon of vegetable oil
Equipment
- 1 pot (for cooking the celeriac)
- 1 or better 2 frying pans (as you will see below)
How you do it
- fill the pot with water and put a tablespoon of salt in it. Heat to boil
- in the meantime, peel the celeriac and slice the peeled root into ca 10mm thick slices
- put the peeled celeriac slices into the boiling water and cook at low heat for 10-15min. Ideally, the slices should be "al dente" at the end. You can test it by piercing the slices with a knife. If it goes through like butter the slices are ready
- keep 1 cup of the cooking water and pour away the rest of the water. Put the celeriac slices on a board to cool
- Peel and cut the onion, garlic and carrots. Cut the olives into slices. Wash and cut the parsley (fine).
- Cut the bread slice into little cubes
- in the sauté/frying pan pour in half of the oil and heat it up. Put the onions into the hot pan and cook at medium heat for ca 10min. Stir frequently to avoid the onions from getting burned.
- Increase head and add sliced garlic and carrots, mix with onions and cook for another 2-3 minutes
- Add the sliced olives, capers, parsley and raisins. Stir and cook for ca 2 min
- Pour in the sherry, cooking water and sherry vinegar. Heat up until it boils. Keep it cooking for ca 5 min.
- The cooking water should have enough salt, but add to your liking. Grind in pepper.
- Add the cream and the honey. Stir well and cook for another 5 min. The sauce should be reduced by now.
- If you are using the same pan for frying the celeriac/bread cubes then removed the sauce in a little sauciere (or small pot). Wipe the frying pan clean (of course after it cooled down a bit). Put it back on the cooker.
- Put the rest of the oil into the frying pan and heat up.
- When the oil/pan are hot place the celeriac slices. Don't stack them up. Put just enough in the pan to cover the surface area.
- Fry for up to 5min - while checking to ensure the bottom side doesn't burn.
- Turn the slices around and repeat until the slices are slightly brown.
- I put the bread cubes in with the celeriac steaks to fry them at the same time. Works well.
- Once fried place a couple of slices and bread cubes on a plate. Slightly pour over the sauce.
- Voila
https://www.bbc.co.uk/food/recipes/bananabread_85720
What you need
- 2-3 ripe bananas
- 2 eggs
- vanilla extract
- 85mL yoghurt (or buttermilk)
- 110g butter
- 225g caster sugar
- 285g plain flour
- 1 teaspoon of bicarbonate soda
- (a bit of salt)
Equipment
- baking form
- sieve
- kitchen mixer
- 2 bowls
How you do it
- preheat the oven to 180C (160-170C with fan)
- put butter and sugar into one bowl and mix until creamy. It helps if the butter is soft or molten
- in the second bowl add the flour using a sieve, add the vanilla extract and the bicarbonate soda
- pour the content into the first bowl. Mash the bananas, add to the flour/butter/sugar mix. Then add the eggs and yoghurt
- Mix until creamy
- grease the baking form and pour the baking mix into the form
- put in the oven for ca 60min
What you need
- butternut squash
- 2 carrots and 2 celery sticks, if it comes with leaves the better
- medium sized onion
- pepper
- 1 chilli
- 1 garlic clove
- tablespoon cumin seeds, paprika powder
- 1 bay leave
- rosemary twigs
- 1L vegetable stock
- 2 medium sized potatoes
- 2 table spoons olive oil
Equipment
- chopping board and knives
- large soup pot
How you do it
- cut the butternut squash in quarters (or eights) and remove the skin. Then cut it into cubes/triangles (depending on how you cut)
- peel carrot and cut into small pieces. Wash/cut celery include the leaves if you have them
- peel and cut the onions, chilli and garlic into small bits
- put the olive oil in the pot and heat up. When hot add
- chilli, pepper, onion and garlic, rosemary, paprika, bay leave and cumin seeds
- stir for ca 1min
- add the carrots, celery and butternut squash bits and mix until everything is covered.
- peel the potatoes and cut into cubes. Add to the pot
- Stir for ca 2min until everything is covered and nicely mixed
- add the stock so that all of the veggies well immersed
- bring to the boil and cook for 45min at slow heat
- cool down
- use a blender to mash it all up and get you a nice thick soup
- add salt/pepper to taste
