#TBT to the morning after our wedding with our London-turned-NYC friends Antonia & Ronan! Miss y’all!

6tbt,

Slugs in England: big & surprisingly fast, right?!

Pimms with friends! Garden dinner of tomato salad, grilled mushrooms, twice baked potatoes, puy lentil gallettes and these amazingly delicious desserts called Biskies. #plenty #vegetarian #notsosecretgardenparty

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One of my favorite things about coming to Faris’ parents house: berries and cream! Yes, it’s double cream and yes it’s delicious. #nom (at the sweyn)

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This guy was pretty excited about the lobstah rolls at Dalston Yard yesterday #latergram (at Street Feast)

6latergram,

Chicken stuffed with apple & brie, originally adapted from Earthfare.

Quick and easy way to prepare super flavorful chicken. If you have extra apples, add them to the mix - Definitely great to have on top of the chicken as well. I paired with twice baked potatoes and a salad.  

Ingredients

  • 4 boneless and skinless chicken breast halves
  • 2 small cooking apples, cored and thinly sliced
  • 1/4 cup butter
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1-1/2 Tbs. flour
  • 1/4 lb. Brie cheese, sliced
  • 2 cups apple cider
  • 2 tsp. chicken broth

Cooking Directions

Preheat the oven to 450°F. Warm 1 Tbs. butter in a large, non-stick Sauté pan over medium-high heat. Add the apples and Sauté until softened. Set the Sauté pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season thechicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. 

In the Sauté pan, warm 1 Tbs. butter over high heat. When the butter foams add the chickenbreasts and brown them on both sides. Transfer thechicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.

While the chicken is cooking, make the sauce. Pour the cider and broth into the Sauté pan and boil it over high heat until reduced to about 1-1/2 cups. Swirl in the remaining 2 cups of butter. Season to taste with salt and pepper. 

To serve, divide the chicken among serving plates and pour a little sauce over each.

Per Serving: calories 481, fat 21.9g, calories from fat: 42%, protein 48.6g, cholesterol 164mg, dietary fiber 0.9g

Dietary Exchange: milk : 0.0, vegetable : 0.0, fruit : 1.2, bread : 0.1, lean meat : 0.9, fat : 3.3, sugar : 0.0, very lean meat protein : 5.5

6madeinourkitchen, recipe, food, foodporn,

Wild Mushroom Tart, from the Smitten Kitchen Cookbook

As you might be able to tell, I totally cheated when it came to the tart crust and used a frozen pie shell. Those things are so perfect and easy, it’s hard to convince me to go any other route. Having said that, the cornmeal crust does sound quite nice so if you’re into baking, give it a go!

Another recipe, like the garlic tart, that’s perfect for breakfast, lunch or dinner. Pairs well with greens. Is great leftover. Easy to reheat or eat at room temperature. What more could you ask for?! 

(ht to Cookie Monster Cooking for typing up the recipe)

INGREDIENTS

For the crust:
    • 1 cup plus 2 tablespoons all-purpose flour
    • ¼ cup yellow cornmeal
    • ¼ teaspoon salt
    • 6 tablespoons unsalted butter, cold and cut into ½ inch pieces
    • 1 large egg
For the filling:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • ½ pound cremini mushrooms, thinly sliced
  • 1 pound assorted wild mushrooms (such as shiitake or oyster), torn into small pieces*
  • 1 teaspoon salt, divided
  • freshly ground pepper, to taste
  • ¼ cup mascarpone cheese, room temperature
  • ¼ cup milk
  • 2 large eggs
  • ½ cup freshly grated gruyere cheese
  • ¼ cup freshly grated parmesan cheese

INSTRUCTIONS

  1. To make the crust - add the flour, cornmeal and salt to the bowl of a food processor. Add in the butter. Pulse until the butter is the size of tiny peas. Add the egg and process until the dough starts to clump together (it will look like wet sand). Dump the dough onto a floured surface and use your hands to bring it together. Roll out the dough to a 12-inch circle (rolling out the dough between two pieces of plastic wrap made this very easy). Transfer the dough to a 9-inch tart pan and press the dough against the bottom and sides. Remove the excess dough from the top. Place the tart pan on a baking sheet and put in the freezer until firm, about 30 minutes.
  2. Preheat the oven to 375 degrees. Lightly butter one side of a 12-inch square of aluminum foil. Press the foil firmly against the bottom and sides of the crust (butter side down). Bake for 10 minutes (no pie weights needed). Carefully remove the foil and then bake for another 5 to 8 minutes, until lightly golden brown around the edges. Place on a wire rack. Reduce the oven temperature to 350 degrees.
  3. To make the filling - set a large skillet over medium heat. Add the olive oil and butter. When the butter is melted, add the shallots. Cook, stirring occasionally, for about 2 to 3 minutes, until soft. Add in the garlic and thyme and cook for 30 seconds, until fragrant. Increase the heat to medium high and add in the mushrooms (if the mushrooms won’t all fit in your skillet, add as many as you can and as they cook down you’ll be able to add more to the pan). Cook for about 9 to 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in ½ teaspoon salt and pepper (to taste). Transfer to a plate to cool.
  4. In a medium bowl, add the mascarpone. Slowly pour in the milk and whisk until the mixture is smooth. Whisk in the eggs. Add in the gruyere, parmesan and remaining ½ teaspoon salt. Add in the cooled mushrooms and mix to combine.
  5. Carefully pour the mixture into the tart shell. Bake for 35 to 40 minutes, until slightly puffed and lightly golden brown on the top (if you insert the tip of a small knife into the center, it should not release any wet custard). Let the tart cool for at least 10 minutes before removing from the pan to serve. Serve warm or at room temperature.

NOTES

*If wild mushrooms are unavailable, you can substitute more cremini or baby bella mushrooms (thinly sliced).

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Carmelized Garlic Tart, recipe from the Plenty Cookbook

It’s hard to argue with the deiciousness of the tart. Sure, peeling garlic can be somewhat annoying, but after you’ve hard this tart once, peeling garlic seems like a small price to pay for the output. 

Since most ready-made pie shells come in packs of two, I double the recipe and gift one of these sexy tarts to a friend. (They’re great gifts for new moms as they work for any meal of the day, are great leftover and can be heated up quite easily.)

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8

Ingredients:

  • 13 oz/375g all-butter puff pastry
  • 3 medium heads of garlic, cloves
  • separated and peeled
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 cup/220ml water
  • ¾ tbsp fine/caster sugar
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme, plus a few whole
  • sprigs to finish
  • 4 ¼ oz/120g soft, creamy goat’s cheese
  • 4 ¼ oz/120g hard, mature goat’s cheese
  • 2 free-range eggs
  • ½ cup/100ml heavy/double cream
  • ½ cup/100ml crème fraîche
  • salt and black pepper

Preparation:

  • Have ready a shallow, loose-bottomed, 28cm fluted tart tin. Roll out the puff pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry. Place a large circle of greaseproof paper on the bottom and fill up with baking beans. Leave to rest in the fridge for about 20 minutes.
  • Preheat the oven to 350°F/180°C/Gas Mark 4. Place the tart case in the oven and bake blind for 20 minutes. Remove the beans and paper, then bake for a further 5-10 minutes, or until the pastry is golden. Set aside. Leave the oven on.
  • While the tart case is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well.
  • Dry the saucepan, return the cloves to it and add the olive oil. Fry the garlic cloves on a high heat for 2 minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes.
  • Add the sugar, rosemary, chopped thyme and ¼ teaspoon salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.
  • To assemble the tart, break both types of goat’s cheese into pieces and scatter in the pastry case. Spoon the garlic cloves and syrup evenly over the cheese.
  • In a jug whisk together the eggs, creams, ½ teaspoon salt and some black pepper. Pour this custard over the tart filling to fill the gaps, making sure that you can still see the garlic and cheese over the surface.
  • Reduce the oven temperature to 160°C/Gas Mark 3 and place the tart inside. Bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little.
  • Then take out of tin, trim the pastry edge if needed, lay a few sprigs of thyme on top and serve warm (it reheats well!) with a crisp salad.

6vegetarian, recipe, tart, garlic, foodporn, food, madeinourkitchen,


one of my favorite recipes from the Plenty cookbook :)
Ingredients

1 cup Puy (French) lentils
2 bay leaves
2 teaspoons cumin seeds
2 teaspoons coriander seeds
5 tablespoons olive oil, plus extra to finish
1 medium onion, roughly chopped
2 garlic cloves, crushed
1 1/4 cups Greek yogurt
2 cups baby spinach leaves
3 tablespoons chopped cilantro
3 tablespoons chopped mint
Juice of 1 lemon
Salt and black pepper
14 ounces best-quality puff pastry
1 egg, beaten



Procedures

1


Cook the lentils in a quart of boiling water with the bay leaves for 20 to 30 minutes, or until thoroughly cooked. Drain in a sieve and set aside.




2


In a small frying pan over medium heat, dry-roast the cumin and coriander seeds for 2 minutes, or until the aromas are released. Grind them using a mortar and pestle.




3


Heat 1 tablespoon of the olive oil in a small pan and fry the onion gently for 6 to 8 minutes, or until golden and very soft. Add the ground spices and garlic and cook for 2 more minutes. Mix this with the lentils and set aside to cool down. Once cool, stir in the yogurt, spinach, herbs, lemon juice and remaining olive oil. Taste and add salt and pepper.




4


Roll out the puff pastry 1 1/4 inches thick and cut out four circles about 3 inches in diameter. Place on a baking sheet and refrigerate for 30 minutes. Preheat the over to 400°F.




5


Brush the pastry with the beaten egg and bake for 10 to 15 minutes, or until golden on top and underneath. Allow to cool slightly.




6


To serve, place the pastry discs in the middle of four serving plates. Pile up the lentils high on top so you can just see the edge of the pastry. Finish with a drizzle of olive oil.
Note: You can skip the toasting and grinding of the seeds, if you prefer, and use ready-ground spices instead; just halve the quantity.
ZoomInfo
Camera
Nikon D3x
ISO
100
Aperture
f/18
Exposure
1/6th
Focal Length
60mm

one of my favorite recipes from the Plenty cookbook :)

Ingredients

  • 1 cup Puy (French) lentils
  • 2 bay leaves
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 5 tablespoons olive oil, plus extra to finish
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 1/4 cups Greek yogurt
  • 2 cups baby spinach leaves
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped mint
  • Juice of 1 lemon
  • Salt and black pepper
  • 14 ounces best-quality puff pastry
  • 1 egg, beaten

Procedures

  1. 1

    Cook the lentils in a quart of boiling water with the bay leaves for 20 to 30 minutes, or until thoroughly cooked. Drain in a sieve and set aside.

  2. 2

    In a small frying pan over medium heat, dry-roast the cumin and coriander seeds for 2 minutes, or until the aromas are released. Grind them using a mortar and pestle.

  3. 3

    Heat 1 tablespoon of the olive oil in a small pan and fry the onion gently for 6 to 8 minutes, or until golden and very soft. Add the ground spices and garlic and cook for 2 more minutes. Mix this with the lentils and set aside to cool down. Once cool, stir in the yogurt, spinach, herbs, lemon juice and remaining olive oil. Taste and add salt and pepper.

  4. 4

    Roll out the puff pastry 1 1/4 inches thick and cut out four circles about 3 inches in diameter. Place on a baking sheet and refrigerate for 30 minutes. Preheat the over to 400°F.

  5. 5

    Brush the pastry with the beaten egg and bake for 10 to 15 minutes, or until golden on top and underneath. Allow to cool slightly.

  6. 6

    To serve, place the pastry discs in the middle of four serving plates. Pile up the lentils high on top so you can just see the edge of the pastry. Finish with a drizzle of olive oil.

    Note: You can skip the toasting and grinding of the seeds, if you prefer, and use ready-ground spices instead; just halve the quantity.

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Smarty pants husband giving a talk at Google’s Firestarters #fromthefuture #geniussteals (at Google, St Giles High Street)

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Lisbon street art #minimoon (at Praça Do Rossio - Lisboa, Portugal)

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#TBT to some of my favorite details from last weekend + the ladies who helped make it possible - and that time last Friday when we showed up to the farm wearing the same thing ;) #kindredspirits #neonmeetsnature #teamawesome (at Ruggles Farm)

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Taking advantage of the fact that no one knows us and making out on every street corner ;) #minimoon #mrsyakob #marriedlife (at Madeira, Funchal)

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I’m a Mrs. now! #teamawesome #minimoon #married (at Gatwick Airport)

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Wedding crafts nearly complete :)
T-minus 2.5 days! #teamawesome (at Ruggles Farm)

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