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Red onion, Gruyère & rosemary fougasse inheon

Ingredients 1 red onion 1 tbsp olive oil, plus a little extra 100g Gruyère few rosemary sprigs coarse sea salt For the dough 7g sachet easy-blend yeast or 15g fresh yeast 500g strong white bread flour, plus extra for dusting 2 tsp salt 1 tsp sugar 2 tbsp olive oil
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Method Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar. Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger – it should feel perfectly hand-hot. Add the oil. Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour. Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm. When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. Thinly slice the onion and gently cook in the oil until softened, about 5 mins. Cut the Gruyère into small cubes. Chop half the rosemary. Tip the dough onto a lightly floured surface and lightly knead in the onion and chopped rosemary. Using a sharp knife, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20 x 25cm, then transfer to a baking sheet lined with non-stick paper. Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape. Repeat with the other piece of dough. Stick Gruyère cubes and rosemary sprigs into the dough at intervals, then sprinkle with a little flour and sea salt. Heat oven to 240C/220C fan/gas 8. Leave the loaves to prove for 20 mins then bake for 13-15 mins until golden. Serve warm with soups and starters.
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Pepper & honey-roasted roots heal

Ingredients 3 tbsp olive oil 5 medium carrots, peeled and cut into long slices 1 large celeriac, peeled and cut into chunks 5 parsnips, peeled and cut into long sticks 2 tbsp clear honey 2 tsp black peppercorns, roughly cracked
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Honey-mustard parsnip & potato bake

Ingredients 800g potatoes like Desirée, cut into 2½ cm cubes 800g parsnips, cut into 2½ cm cubes 85g butter 85g plain flour 600ml milk 2 tbsp wholegrain mustard 2 tbsp clear honey 2 tbsp white wine vinegar 85g fresh white bread, whizzed to crumbs 25g grated parmesan (or vegetarian alternative), grated Method Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish. Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing. Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.
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FALL RECIPE: BRAZILIAN CARROT CAKE TSUS 3

The other day it was dark and rainy and weird and very fall like and I got up from bed to make Bret one of my favorite Brazilian recipes: Brazilian Carrot Cake. It’s very different than the American version and also it includes the best part: a chocolate covering that’s light and runny and wonderful! Here is the recipe if you are interested:


ШУУД ҮЗЭХ
In a blender, blend the carrots, eggs and oil for 5 minutes. Add all the other ingredients and blend until very smooth. Bake on a pre-heated 350 degrees oven. Take it out, let it cool for about 20minutes, make little holes on the top with a toothpick and reserve. Cook the chocolate covering in a small pan and pour over the cake. The chocolate will fill the holes, penetrate the cake and make it for a nice surprise when you cut it into pieces.
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Peanut butter brownies ENDU

Ingredients 225g crunchy peanut butter 200g bar dark chocolate, broken into pieces 280g soft light brown sugar 3 medium eggs 100g self-raising flour


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Method Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.
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Sticky carrots with thyme & honey

Ingredients 1kg Chantenay carrots, unpeeled, larger ones halved 25g butter few thyme sprigs 1 tbsp honey


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Method Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed. Tip the carrots into a wide shallow pan so they are no more than a double layer. Add the butter, honey and about 500ml or 2cm of water, the leaves from the thyme and a pinch of salt. Partly cover with a lid, turn the heat up high and boil everything down until the carrots are tender, cooked through and sticky with honey. If they aren’t tender enough by the time the water has evaporated, add a splash more. Once glazed, turn them over in the sticky juices and serve, with extra thyme on top.
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Fruit & nut yogurt

Ingredients 3 tbsp chopped mixed nuts 1 tbsp sunflower seed 1 tbsp pumpkin seed 1 sliced banana 1-2 handfuls berries (frozen and defrosted is fine) 200g vanilla yogurt Method Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.
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Grilled salmon with chilli & lime butter

Ingredients 1 tbsp olive oil 4 salmon fillets knob of butter 6 spring onions, finely sliced 1 large red chilli, halved, deseeded and finely chopped zest and juice 1 lime small bunch coriander, chopped
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Method Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside. Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.
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Dried fruits in cognac 3

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.
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Dried fruits in cognac

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.
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Dried fruits in cognac 1

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac 19 Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.
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Dried fruits in cognac 2

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears 4 tbsp cognac Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.
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Dried fruit energy nuggets 03

Ingredients 50g soft dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seed Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.
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Dried fruit energy nuggets 01

Ingredients 50g soft dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seed Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.
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Cheesy Stuffed Pretzel huvilai

So that’s where all our cheese went. Pretzels love to eat cheese. They eat all they can find until it fills their pretzel bodies. We made the mistake of keeping them next to each other and now we have a ton of these tasty pretzels perfect for on-the-go kids. Lucky you.
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Lightly spiced carrot soup urgust 5

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock

urgus tsetseg 84 from MARGAD on Vimeo.


Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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Lightly spiced carrot soup urgust 4

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock

urgust tsetseg 83 from dugar hatantumur on Vimeo.

Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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Lightly spiced carrot soup urgust 3

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock

urgus 55 from MARGAD on Vimeo.

Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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Lightly spiced carrot soup urgust 2

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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Lightly spiced carrot soup urgust 1

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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Lightly spiced carrot soup urgust

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
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Chicken tikka burgers 2

Ingredients 6 small chicken breasts 6 burger buns (we used ciabatta) For the marinade 2 tbsp tomato purée 200g pot Greek yogurt thumb-sized piece ginger, very finely grated 4 garlic cloves, very finely grated or crushed 2 tbsp garam masala ½ tsp ground cinnamon ½ tsp ground cayenne pepper juice 1 lemon, plus wedges to serve For the chutney 2 tomatoes, chopped 1 small red onion, chopped 1 green chilli, chopped 1 tsp tamarind pulp 2 tbsp tomato ketchup For the salad ½ cucumber, sliced 1 Little Gem lettuce, shredded small bunch mint, leaves picked 1 small red onion, halved and finely sliced Method Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.) Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.
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Chicken tikka burgers 1

Ingredients 6 small chicken breasts 6 burger buns (we used ciabatta) For the marinade 2 tbsp tomato purée 200g pot Greek yogurt thumb-sized piece ginger, very finely grated 4 garlic cloves, very finely grated or crushed 2 tbsp garam masala ½ tsp ground cinnamon ½ tsp ground cayenne pepper juice 1 lemon, plus wedges to serve For the chutney 2 tomatoes, chopped 1 small red onion, chopped 1 green chilli, chopped 1 tsp tamarind pulp 2 tbsp tomato ketchup For the salad ½ cucumber, sliced 1 Little Gem lettuce, shredded small bunch mint, leaves picked 1 small red onion, halved and finely sliced Method Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.) Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.
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Chicken tikka burgers

Ingredients 6 small chicken breasts 6 burger buns (we used ciabatta) For the marinade 2 tbsp tomato purée 200g pot Greek yogurt thumb-sized piece ginger, very finely grated 4 garlic cloves, very finely grated or crushed 2 tbsp garam masala ½ tsp ground cinnamon ½ tsp ground cayenne pepper juice 1 lemon, plus wedges to serve For the chutney 2 tomatoes, chopped 1 small red onion, chopped 1 green chilli, chopped 1 tsp tamarind pulp 2 tbsp tomato ketchup For the salad ½ cucumber, sliced 1 Little Gem lettuce, shredded small bunch mint, leaves picked 1 small red onion, halved and finely sliced Method Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.) Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.
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Caribbean Passion® Smoothie AYLGUU 7

Beat the heat, the island way. Get whisked away to a lush tropical island by a blend of strawberries, peaches, passion fruit-mango juice and orange sherbet. Are you being serenaded by birds of paradise? No, that’s a car horn; you’re daydreaming in the parking lot again.
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Caribbean Passion® Smoothie AYLGUU 6

Beat the heat, the island way. Get whisked away to a lush tropical island by a blend of strawberries, peaches, passion fruit-mango juice and orange sherbet. Are you being serenaded by birds of paradise? No, that’s a car horn; you’re daydreaming in the parking lot again.
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