Got these beautiful carrots from our local Food Assembly a few weeks ago. They were so very pretty, I wanted to show them off. So I sent photos of them to everyone (receiving a variety of responses in return) and then planned dinner around them: cumin roasted carrots with grilled lamb leg steaks, hummus, tzatziki, salad and pita chips.
Cumin Roasted Carrots
Allow 2 medium carrots per person (they reduce considerably in size as they cook)
¼ tspn cumin seeds per portion
½ tspn olive oil per portion
Pinch of salt and pepper
- Heat the oven to 190oC
- Peel the carrots, half length ways then width ways to make batons. Toss with the oil, cumin and seasoning and place on a baking tray (Don’t crowd).
- Roast for 30 – 40 mins, turning occasionally, until soft and caramelised.
We’re just back from Rome. Will post some photos from our trip tomorrow. No sign of the post holiday blues though. Always happy to come home and spend time with this pup, no matter the weather.
Sundays are for long walks with Marco and baking bread. This morning there’s a distinct autumnal chill in the air. It’s not quite hat weather but it’s not far off. We’re heading to our favourite woods to chase pheasants (Marco) and pick mushrooms (me) and when we return, I’ll make my current favourite bread: Spelt, Fig and Walnut.
I’ve taken to kneading my bread by hand again. For a while there, I was using a mixer to do all the work and a fine job it did of it too. Missed the therapy of working the dough myself, though. It feels oddly right now that those 15 minutes have returned to my Sunday routine.
Fig and Walnut Bread (Got the idea for this bread from the back of the Doves’ spelt flour package. I’m not so keen on bread make entirely with spelt though. This ratio was more to my liking.)
300ml tepid water
1 tspn dried active yeast
1 tspn brown sugar
150g spelt flour
350g strong white flour
1 tspn salt
6 dried figs
A little oil
- Add the yeast and sugar to the water and set aside for 10 mins.
- Sift the flours and salt into a large bowl. Add the water and use your hand to mix to a rough dough.
- Turn out on to a clean surface and knead for 10 – 15 minutes until dough is silky and pliable. Place in a lightly oiled plastic bowl, cover with clingfilm and leave in a warm place for an hour or two until doubled in size.
- While dough is rising, briefly toast the walnuts in a dry frying pan then chop roughly. Soak the figs in hot tea for 30 mins, blot dry then chop roughly.
- When dough is risen, tip on to a lightly floured surface and knock the air out. Stretch dough out into a flat rectangle and sprinkly across the nuts and figs. Roll dough up then knead again for a couple of minutes until filling is evenly distributed and dough is holding together again (it’ll be a little tricky at first but it will happen).
- Shape into a ball and place on lightly floured baking sheet. Cover ( I put a big plastic bowl upside-down over the dough) and leave to rest in a warm place for another hour.
- Meanwhile, heat the over to 190oC. Make sure there is a baking tray heating on the shelf below the one you’ll put the bread on.
- When the dough is risen, sprinkle with a little white flour then slash diagonally three times. Place in the oven. Pour a cup of water into the hot baking tray then shut the door quickly. This will create lots of steam to give you a good crust.
- Bake for 35-40 minutes. Bread should sound hollow when tapped on the bottom.
- Let cool completely before slicing.
Very good with some salty butter and/or sharp cheddar.
These photos were taken just a couple of weeks ago. I’d got home from work and the light was lovely so I headed out on my bike for an hour before making tea.
Glad I took advantage of the opportunity whilst I could. The the clocks have now changed and the nights are drawing in and I’m arriving home in the dark in the evenings.