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Roast Pork Loin with Vegetables & Spring Onion, Horseradish Sauce

Pork, Roast, Sunday Lunch · July 1, 2013

Roast Pork Loin with Vegetables & Spring Onion, Horseradish Sauce

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Georgian Egg and Cheese breads also known as adjar

Georgian Egg and Cheese breads also known as adjaruli khachapuri with a Turkish chilli butter sauce twist curtsy of @ottolenghi from his @guardianfeast weekend column. I knew I had to make them as soon as I saw them and can inform you that you must too, as they are pure joy to eat! You can make these anytime of day and don’t feel limited to breakfast. I enjoyed them for dinner.

Be sure to use smaller eggs to avoid spillage as the breads can’t quite contain the contents of the larger eggs. Also learn from my mistakes and don’t crack the eggs straight onto the bread, instead break into a smaller bowl and pour into the bread gently. This lowers the risk of yolk breakage as I learnt the hard way!

Method:

Prep 20 min Prove 1 hr 30 min Cook 20 min Serves 4

1½ tsp fast-action dried yeast ½ tsp sugar  250g plain flour, plus extra for dusting  100g Greek-style yoghurt 1 tbsp olive oil  6 medium eggs, 2 beaten ¼ tsp carom seeds ½ tsp nigella seeds Salt and black pepper, plus ⅛ tsp cracked black pepper for the cheese mix 80g cream cheese  240g reduced-moisture mozzarella, roughly grated
For the aleppo chilli and spring onion butter 80g unsalted butter  2½ tsp aleppo chilli  3 spring onions chopped

Oven: 230°C

#explorepage #bread #baking #cheesebread #ottolenghirecipe #adjarulikhachapiri #cheesey #breakfast #brunch #baking #foodie #foodporn #georgianfood #eggs #eggporn #eggsandbread

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#christmascake #fruitcake #christmasbaking #bestchristmascakerecipe #videorecipes #nigelaterchristmascake #festivebaking

250g butter
125g light muscovado sugar
125g dark muscovado sugar
100g shelled hazelnuts
650g dried fruits (prunes, apricots, figs, glacé cherries, candied peel)
115g each raisins, currants and dried cranberries
3 tablespoons brandy
Juice and zest of one orange and one lemon
65g ground almonds
1/2 tsp baking powder
250g plain flour

20cm springform cake tin

Bake at 160° for one hour first and then lower temperature to 150° C and bake another 90 minutes

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Anyway these are brilliant, they took me back to Oz and in a new delicious rhubarb custard kind of way. Now I want to make all sorts of yo yo cookies.

If you have some rhubarb definitely make these, you only need a stick of it! The custard powder is such a good combination in this, when they are baking your house literally smells of this glorious custard smell... and everyone comes out of whatever they are doing and visits you in the kitchen sniffing around excitedly trying to see what you could be creating that smells so damn good.

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