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Ingredients

For the filling:

6 cups frozen tart cherries (about 24 oz tart cherries)*

1 cup organic cane sugar (or granulated sugar)

2 tablespoons cornstarch

2 tablespoons flour

1/2 teaspoon almond extract

1 tablespoon butter

1 tablespoon amaretto

For the topping:

1 cup all-purpose flour

½ cup packed brown sugar

¼ cup rolled oats

6 tablespoons butter, melted

Instructions

Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.

To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.

Preheat your oven to 350 degrees F.

While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.

Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.

Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.

Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!

Recipe Notes

*If using dark sweet cherries, we recommend reducing the sugar to 3/4 cup and reducing the cornstarch to 1 1/2 tablespoons.

Feel free to make this pie with a store-bought crust instead of homemade. It will still be delicious.

Check out the full post for instructions on making the filling and/or the whole pie ahead of time.

To store: after baking, you can keep the tart cherry pie covered at room temperature for up to 2 days, then it’s best to transfer to the fridge and store for up to 3 extra days.

To freeze: you can freeze tart cherry pie after baking by wrapping the pie tightly with aluminum foil and placing it in a heavy freezer bag. Pie can be frozen for up to 3 months. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm.

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Ingredients

32 oz chicken broth

3 tbsp shoyu (soy sauce)

2 cloves minced garlic

2 tbsp grated ginger

1 tsp sugar

4 chicken thighs

10.5 oz bean thread noodles (cellophane noodles)

1/4 cup chopped green onions (optional)

Instructions

Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.

Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.

Cover the pot and simmer it for 30 minutes.

Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.

Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.

Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.

Garnish it with green onions. Serve it hot and enjoy!

[lookgoodfood]

Ingredients

For the perfect pie crust

2 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup salted butter, cold, cut into cubes

1/2 cup buttermilk

3 to 4 tablespoons vodka

1 egg, for egg wash (can also use heavy cream)

2 tablespoons turbinado sugar, for sprinkling

For the pie filling

1 1/2 cups frozen strawberries, thawed (you can use fresh, but frozen is cheaper!)

1 cup frozen raspberries, thawed

4 cups fresh blueberries

3/4 cup fresh blackberries

1/3 cup granulated sugar

1/3 cup all-purpose flour

2 tablespoons lemon juice

1/4 teaspoon salt

Instructions

In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks until it resembles a corse meal.

Pour in buttermilk and 3 tablespoons vodka, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of vodka. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.

Preheat oven to 375°F. Grease a pie plate with butter.

Over a large work surface, roll out one of your pie disks into a large circle big enough so that it will drape over the edges of your pie plate (i.e. if your pie pan is 9 inches, roll it out to 11 inches). Fit it into pie plate by gently patting it onto the edges of the pan. Place in fridge while you mix the fruit.

In a large bowl, combine strawberries, raspberries, blueberries, and blackberries. Mix in sugar, flour, lemon juice, and salt. Remove pie from fridge and scoop in fruit mixture. If there are any fruit juices in your bowl, don’t pour them in- it will just make your pie soggy.

Roll out second pie disk into a circle slightly smaller than the first, but still big enough so it reaches the edges of the pie pan. Use a heart-shaped cookie cutter to cut out 6-7 holes in the crust, then carefully layer it on top of the pie.

Pinch the edges of the dough together, then brush with egg wash and sprinkle with turbinado sugar.

Bake pie for 1 hour, then remove from oven and allow to cool for at least 45 minutes

[lookgoodfood]

Ingredients

800 g (1 lb 12 oz) fresh chestnuts

60 g (2 oz) butter

2 tbsp extra virgin olive oil

1 1.6 kg (3½ lb) chicken, chopped into 10 pieces (ask your butcher to do this for you)

1 medium leek, white part only, thinly sliced

sea salt flakes

2 garlic cloves, thinly sliced (or use young garlic shoots if you can get them)

2 thyme sprigs, plus thyme leaves to serve

60 ml (2 fl oz/¼ cup) dry sherry

2 litres (2 qts) chicken stock, heated to a simmer

150 ml (5 fl oz) pouring (single/light) cream

¼ tsp freshly grated nutmeg

freshly ground black pepper

Instructions

Preheat the oven to 180°C (350°F) fan-forced.

Using a small serrated knife, score the top of each chestnut with a cross. Wrap the chestnuts in foil and transfer to a wire rack set over a roasting tin and roast for 20–25 minutes, until they begin to split open.

Transfer the chestnuts to a large heatproof bowl and cover with plastic wrap for 10 minutes to steam and sweat. Peel the chestnuts and set two or three aside for garnish. Discard the shells.

Heat the butter and half the oil in a large heavy-based saucepan over medium–high heat. Add the chicken and sear each side for 4–6 minutes, until golden. Transfer to a plate and set aside.

In the same pan, add the leek and a pinch of salt and cook, stirring occasionally, for 4–6 minutes, until softened. Stir through the garlic and thyme and cook for 2 minutes, then add the sherry and simmer until evaporated. Add the peeled chestnuts and stir to coat in the sauce, then pour in the chicken stock. Increase the heat to high and simmer for 20 minutes or until the liquid has reduced by one-third. Reduce the heat to low, remove the thyme sprigs, then carefully blend the mixture using a hand-held blender. Return the chicken to the pan and simmer for a further 20–25 minutes or longer for a thicker sauce.

Stir through the cream and nutmeg and season with salt and pepper. Serve with the thyme leaves and reserved chestnuts crumbled on top.

[lookgoodfood]

Ingredients

4 tablespoons butter

1 tablespoon oil

2 onions diced

4 cloves garlic minced

1 1/2 pounds (750 g) fresh brown mushrooms sliced

4 teaspoons chopped thyme divided

1/2 cup Marsala wine (any dry red or white wine)

6 tablespoons all-purpose flour

4 cups low sodium chicken broth or stock

1-2 teaspoons salt adjust to taste

1/2-1 teaspoons black cracked pepper adjust to taste

2 beef bouillon cubes, crumbled

1 cup heavy cream or half and half (sub with evaporated milk)

Chopped fresh parsley and thyme to serve

Instructions

Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.

Mix in parsley and remaining thyme. Serve warm.

[lookgoodfood]

Medieval Honey Cake

3 cups cake flour

1 cup honey

½ cup oil

½ cup milk, dairy or plant-based

Preheat oven to 350°. Line the bottom of a 9” round cake pan with parchment paper and oil the interior.

Mix together flour and honey. When reasonably combined, mix in oil. Then add the milk. When thoroughly mixed, the batter should have a consistency not unlike that of Play-Doh.

Spread the batter into the pan, smoothing with a spatula. Bake 35-40 minutes. This cake is best served warm.

[lookgoodfood]

Ingredients

Pastry

▢ 1 ¼ cups all-purpose flour

▢ ¾ teaspoon salt

▢ 3 teaspoons fresh thyme leaves (chopped)

▢ ½ cup chilled butter (cut into pieces)

▢ 1-3 tablespoons ice water

Filling

▢ 4 cups strawberries (thawed if frozen)

▢ ¼ cup sugar

▢ 1 tablespoon flour

▢ 1 teaspoon lemon juice

▢ ½ cup lemon curd

Instructions 

Preheat your oven to 400 degrees Fahrenheit. Whisk together flour, salt, and thyme. Add butter and mix with your fingertips, a pastry cutter, or a food processor until it resembles coarse crumbs. Add enough ice water to bring the dough together, 1 tablespoon at a time.¾ teaspoon salt, 3 teaspoons fresh thyme leaves, ½ cup chilled butter, 1-3 tablespoons ice water, 1 ¼ cups all-purpose flour

Form the pastry into a disk and wrap it in parchment paper and refrigerate it for at least half an hour

In a medium-sized bowl, combine the strawberries sugar, flour, and lemon juice. 4 cups strawberries, ¼ cup sugar, 1 tablespoon flour, 1 teaspoon lemon juice

On a lightly floured surface, roll out the pastry into a 9″ circle then transfer the pie crust to a baking sheet. Spread lemon curd leaving 1″ around the edge. Arrange the strawberries over the top. Fold up the edges of the pastry to keep in the strawberries.½ cup lemon curd

Bake on an un-greased, preferably edgeless baking sheet for 25 minutes, or till the edges are light brown and the center is bubbling. Remove from oven and try not to dig in for at least 15 minutes

Lemon Curd

Ingredients

▢ 5 egg yolks

▢ 1 cup white sugar

▢ 4 lemons (zest and juice)

▢ ½ cup butter (cut into small pieces)

Instructions 

Add 2 inches of water to the bottom of a double boiler. Bring it to a boil then reduce the heat to medium-low.

In the top pot of the double boiler (before you put it on the heat) add egg yolks, sugar, lemon zest, and lemon juice and whisk until it's smooth.

Put the pot on top of the pot with the simmering water and whisk slowly but constantly for 8-10 minutes, until the lemon curd thickens. Remove from the pot from the heat and whisk in the butter – the heat from the lemon curd will melt the butter.

Pour the lemon curd into a clean glass jar and place a piece of parchment paper directly on the surface of the curd – this will prevent a skin from forming. Once the curd is cool, you can remove it. Refrigerate the lemon curd for up to 10 days.

[lookgoodfood]

Ingredients

For The Tart Dough

▢ 2 cups (9 ounces or 255 grams) all-purpose flour

▢ 1 teaspoon baking powder

▢ ¾ teaspoon kosher salt

▢ 10 Tablespoons (5 ounces or 142 grams) unsalted butter, at room temperature

▢ ⅔ cup (4.65 ounces or 132 grams) granulated sugar

▢ 1 large egg, at room temperature

▢ 1 large egg yolk, at room temperature

▢ ½ teaspoon almond OR pure vanilla extract

For the Pastry Cream

▢ 5 large egg yolks

▢ ½ cup (3.5 ounces or 99 grams) granulated sugar

▢ ¼ cup (1 ounce or 28 grams) cornstarch

▢ 2 cups (16 ounces or 454 grams) whole milk, at room temperature

▢ ½ teaspoon kosher salt

▢ 1 vanilla bean pod OR 1 ½ teaspoon pure vanilla extract

▢ 6 Tablespoons (3 ounces or 85 grams) cold unsalted butter, cut into ½-inch cubes

Assembly

▢ ½ cup (6 ounces or 170 grams) seedless fruit jam

▢ 1 large egg white

▢ ½ teaspoon water

Equipment

▢ plastic wrap

▢ 9-inch tart pan with a removable bottom

▢ tart tamper OR a 1-cup measuring cup

▢ piping bag with a large round tip

▢ pastry brush

Instructions 

Day 1: Make The Pastry Dough and Cream

Prep the dry ingredients for the pastry dough. In a medium bowl, whisk together the flour, baking powder, and salt.

Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.

Add the eggs and extract. Reduce the mixer to low and add the egg and egg yolk one at a time, adding the next egg only after the previous one has been fully incorporated. Add the extract and beat until just combined. Scrape down the bottom and sides of the bowl.

Add the dry ingredients. With the mixer on low, add the dry ingredients in two halves, adding the next half only after the first half has been fully incorporated. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.

Prep the dough for storing. Tip the dough out onto a lightly floured counter with the spatula. Quickly knead the dough into a rough ball. Divide the dough in two portions with a bench scraper—one portions should be slightly larger than the other. If you want to be precise, use a digital scale to divide the dough. It will typically weigh between 20 to 21 ounces (or 567 to 595 grams). The smaller half should weigh between 9 to 10 ounces (255 to 283 grams), with the larger half weighing between 10 to 11 ounces (283 to 312 grams).Wrap each portion tightly in plastic wrap and flatten into a small disc. Refrigerate overnight.

Prep the eggs, sugar, and cornstarch for the pastry cream. In a medium bowl, whisk together the egg yolks. Add the sugar and cornstarch and whisk vigorously until combined. At first, the mixture will clump and be difficult to whisk—this is normal, I promise! Keep whisking until it thins out, then thickens into a thick, creamy base.

Prep the milk.In a medium, heavy-bottomed saucepan whisk together the milk and salt. If using a vanilla bean pod, use a sharp knife to slit 1 vanilla bean pod lengthwise and scrape out the seeds into the milk. Place pod in the milk, too. Bring to a simmer slowly over medium-low heat and cook, whisking occasionally, to allow the vanilla to infuse the milk.

Slowly combine the milk and egg mixtures. Using a ladle and whisking constantly, slowly stream half of the hot milk into the egg mixture. Once combined, stream the egg mixture back into the saucepan with the remaining warm milk.

Cook the pastry cream. Bring the mixture to a boil over medium heat and cook, whisking continuously, until the mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.

Strain the pastry cream. Place a fine-mesh sieve over a medium bowl and pour the pastry cream through the sieve to remove any lumps. Discard any solids.

Add the butter. Whisk the cold butter into the pastry cream, one to two pieces at a time, until smooth.

Prep the pastry cream for storing.Press a sheet of plastic wrap directly against the surface of the pastry cream to prevent a skin from forming. Refrigerate overnight.

Day 2: Assemble And Bake The Tart

Roll out the top crust. Remove the smaller piece of dough from the refrigerator and discard the plastic wrap. Place the dough on top of a generously floured piece of parchment paper around the size of a half sheet pan. Sprinkle the dough with more flour and place a second sheet of parchment paper over the dough, creating a parchment sandwich with the dough in the middle. Use a rolling pin to flatten the dough between the parchment sheets, working from left to right. Turn the dough as you go to create a circle. If the parchment paper starts to wrinkle and leave creases in the dough, pull the sheet loose and smooth it before rolling the dough more. If the parchment paper starts to stick to the dough, sprinkle with more flour as necessary as you roll. Continue rotating and rolling until you have a 10-inch circle of dough. Transfer the dough, still on the bottom sheet of parchment paper, to a half sheet pan. Refrigerate while you work on the bottom crust.

Press the bottom crust into the tart pan.Remove the larger piece of dough from the refrigerator and discard the plastic wrap. Use a bench scraper to cut the dough in half, then cut one half into 6 pieces. Roll the pieces between your palms on a lightly floured surface to form dough ropes that are about ½ inch thick. Arrange the ropes around the sides of the tart pan, leaving no gaps between each piece of dough. Use your fingers to press the dough ropes into the sides of the pan so that they flatten and adhere up against the tart pan, reaching all the way to the top of its sides.Press the remaining half of the dough into and across the bottom of the pan in an even layer. Where the bottom meets the sides, smooth and press the dough together to seal. You can also use a lightly floured tart tamper or the bottom of a measuring cup to flatten the dough into the pan.

Fill the tart. Scrape the chilled pastry cream into a piping bag fitted with a small tip. Pipe two 1-inch thick circles of pastry cream along the outer edges of the bottom crust—doing so results in an empty circle in the middle of the pastry cream.Use a cookie dough scoop or spoon to scoop the pastry jam into that circle. Use an offset spatula to spread the jam evenly in the circle. Pipe the rest of the pastry cream on top of both the pastry cream and jam in the bottom crust and use an offset spatula to smooth the top.

Assemble the tart.Remove the cold dough circle from the refrigerator and slide it off the parchment paper onto the top of the tart, covering the pastry cream completely. Press firmly around the edge so the top crust adheres to the sides of the pan, pressing down and pinching away any extra overhanging dough. Use a pastry brush to brush off any excess flour on top of the tart. Place the tart on an aluminum-foil lined sheet pan and refrigerate while you preheat the oven.

Preheat the oven. Position a rack in the center of the oven and preheat the oven to 350°F.

Eggwash the tart. Once the oven is preheated, make the egg wash. In a small bowl, whisk together the egg white and water. Remove the sheet pan with the tart from the refrigerator and, working quickly, use a pastry brush to coat the entire surface of the tart with a thin layer of egg wash.

Bake the tart. Bake for 50 to 55 minutes, or until the top of the tart is shiny and deep golden brown. Cool the tart on the sheet pan on a wire rack for 30 minutes. After 30 minutes, unmold the tart by setting the pan on top of a wide glass or mug and carefully pulling down the sides of the pan. Cool completely on a wire rack before slicing.

Serve and store. Serve slightly warm, or at room temperature. The tart can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, wrap tightly in plastic wrap and refrigerate for up to 3 days.

[lookgoodfood]

Makes: 6 naans, ~15-16cm / 6 - 7" diameter

Prep Time20 mins

Cook Time10 mins

Dough rising:2 hrs

Ingredients

1 tsp instant / rapid rise yeast (Note 1)

1/2 cup warm tap water (~40°C/105°F in temperature)

1 tbsp white sugar

2 tbsp milk , full fat (low fat ok too)

1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg, Note 2)

1/2 tsp salt , cooking / kosher

1 3/4 cups bread flour , or all-purpose/plain (Note 3)

30g / 2 tbsp ghee or unsalted butter , melted (Note 4)

Instructions

Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Egg and milk: Whisk milk and egg together.

Flour: Sift flour and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)

Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).

Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.

Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).

Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Notes

1. Yeast – This recipe works with dry active yeast too, but the naan is not quite as soft. Follow recipe as written, including yeast quantity. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but it's a very specific step for this recipe because it yields a softer naan than adding the instant yeast directly into the dough. (Yes, we made a LOT of naan to try out all the various combinations to figure out the best one!).

2. Egg – I know this sounds strange, but we need 1/2 a large egg for one batch of this naan! Any more and it dries out the inside too much.

Just crack an egg in a bowl, whisk, then measure out 1 1/2 tbsp. OR just make a double batch of this naan so you can use one whole egg!

3. Flour – Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good. I wouldn't make a special trip to the supermarket just to get bread flour. But if you've got it, use it!

4. Ghee is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk solids, so you have pure butter fat. It has a more intense flavour than butter. Either buy it, make it (it’s easy and keeps for months) or just use normal butter!

5. Garlic butter: Place 2 tbsp/30g salted butter or ghee and 1/2 tsp crushed garlic* in a small bowl. Microwave until butter has melted (do it in bursts so it doesn't explode!!). Stand for a couple of minutes to let the garlic flavour infuse before using.

* Garlic crushed using a garlic crusher or microplane

6. Cheese – Any melting cheese works fine here, though bear in mind if you use mozzarella it doesn't have much flavour. Monterey Jack is a good option that has flavour and stretches nicely!

7. How to promote dough rising – One of my favourite places to proof dough is in my dryer!!! Draught proof, easy to heat up a small space. Just run it for a couple of minutes, put the bowl in, close the door and leave it. Just don't turn it on!

8. Cooking pan – If you don't have a cast iron pan, you can use another type of skillet. Pour 1/2 tsp oil on a paper towel then lightly rub the base. DO NOT use a non-stick pan – the high heat required to properly cook naan will destroy the non-stick coating!

Here is the cast iron skillet I use - it's a Lodge (excellent value, indestructible!)

9. Make ahead naan – A last-minute discovery was that naan is great for making ahead! In fact, the bread flavour improves overnight, which is typical of most breads.

Make the dough up to the end of Step 5 - Proof 1. Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further.

Take the bowl out of the fridge at least a couple of hours before cooking. We need to take the fridge chill out of it completely otherwise the dough won't rise for Proof #2 (Step 6). Cut into 6 pieces, then proceed with recipe from Step 6 onwards. 

10. Nutrition per naan – Excludes extra ghee or butter brushed on top (and certainly excluding the cheese –  I have not control over how much you choose to stuff it with!)

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Chicken Tetrazzini

Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes

Ingredients

For the Chicken Tetrazzini:

▢ 16 oz thin spaghetti or linguine

▢ 2 lbs cooked chicken breast cubed or shredded, or one rotisserie chicken.

▢ 8 oz button mushrooms thickly sliced

▢ 1 medium onion finely chopped

▢ 5 garlic cloves minced

▢ 1/4 cup unsalted butter

For the Creamy Sauce:

▢ 1/4 cup unsalted butter

▢ 1/3 cup ap flour

▢ 2 cups chicken broth

▢ 2 cups milk

▢ 1 cup cream

▢ 1 tsp salt or to taste

▢ 1/4 tsp black pepper freshly ground

▢ 1/4 cup parsley chopped, plus more to garnish

▢ 2 cups shredded mozzarella cheese

▢ ¼ cup parmesan cheese shredded

Instructions

Cook the pasta in salted boiling water to al dente then drain, rinse with cold water and set aside.

Add butter to a large pot or Dutch oven over medium-high heat then saute mushrooms until they start to soften and turn golden. add the onion and cook for about 5 minutes  or until translucent while mixing.

Add garlic and cook an additional minute. Once fragrant and softened, remove from heat and transfer the mixture to a bowl. Place back on medium-high heat, add 1/4 cup butter  and whisk in the flour once melted. Cook for about a minute while whisking to make the roux.

Whisk in the chicken stock, season with salt and pepper then whisk in the milk and finally the cream. Once thickened add the mushroom and onion mixture along with the chicken, parsley, and pasta to the cream sauce then fold together so everything is well distributed. As you mix sprinkle in a cup of shredded mozzarella and 1/4 cup of parmesan cheese.

Transfer to 9x13 casserole dish, smooth out and top with remaining mozzarella cheese.

bake at 375F for 30 minutes or until bubbling and golden.

[lookgoodfood]

Bolognese With Pappardelle

Recipe for the super hearty and delicious authentic bolognese sauce over pappardelle. Course Main CourseCuisine Italian Prep Time 10 minutesCook Time 3 hoursTotal Time 3 hours 10 minutes Servings 4 Calories 875kcal Author James Ingredients

1 pound pappardelle or tagliatelle

1/2 pound pancetta

1 large celery rib

1 medium carrot

1 medium onion

1 1/2 pounds ground 80/20 chuck

1 28 ounce can plum tomatoes

3/4 cup dry white wine

1 cup low sodium beef stock

1/2 cup milk

1/4 cup heavy cream

Instructions

Cube the pancetta and dice celery, carrots and onion into small pieces. Pulse the whole tomatoes in a blender for a couple of seconds.

Saute the pancetta on medium-low heat for 5 minutes, then add in the veggies and continue to cook for 10 more minutes until they are translucent and soft.

Turn heat to medium and add the ground beef to the pot. Use a wooden spoon to break the meat into small pieces. After the meat has browned and cooked through add ¾ cup of white wine and scrape the bottom of the pot with a wooden spoon to dislodge all the flavor bits.

Cook the wine out for 10 minutes, then add the 1 cup of low sodium beef stock and all the crushed plum tomatoes. Stir it all together, turn heat to low, then cover with a tight-fitting lid and let cook for a minimum of 2 hours.

Every 20 minutes or so check that the sauce is not drying out and sticking to the bottom of the pot. If so, add in a half to 1 cup of water and stir to combine.

After 2 hours the fat from the meat and the pancetta will float to the top and the ragu will have thickened somewhat. Stir to combine then add the milk and optional cream. Stir and cook at a simmer for 15-30 minutes more.

If the sauce is not thick enough continue to cook for another 20-30 minutes before saucing the pasta. Prior to saucing, taste test and adjust salt and pepper if required.

To sauce the pasta add a few ladles of the bolognese sauce to a pan over medium-low heat, then add in the 'al dente' pasta and cook for 1-2 minutes so that the pasta can absorb the sauce. Add extra sauce as required and serve with grated Parmigiano Reggiano cheese. Enjoy!

Notes

Serving - Makes 4 large portions or 6 smaller sized ones.

Sauce - Saucing the pasta in the pan is optional, but preferred, as the sauce tends to slide off otherwise.

Salt - The pancetta and beef stock add a lot of sodium already, but adjust to taste prior to saucing.

Overnight Tip - Cooking the sauce the day before adds a tremendous amount of flavor upon reheating the next day.

Pasta shape - Flat wide noodles such as pappardelle, fettuccine and tagliatelle work best with the heavy ragu.

Milk/Cream - When using fresh pasta only milk is needed.  For dry use the extra ¼ cup of cream.

Freezing - Bolognese sauce can be frozen for up to 6 months and just needs to thawed and reheated on the stove-top.

Substitutions and additions

Wine - White wine (Pinot Grigio) was used but red can absolutely be used as well.  A dry white or red is perfect.   Definitely skip the cooking wines in the supermarket, and cook with wine you would like to drink.

Nutmeg and cinnamon - Gives a wonderful flavor that I'm particularly fond of, especially in the Fall.  Go easy with these spices as they can overpower quickly.  My best advice, take a ladle of the ragu with a touch of nutmeg and/or cinnamon to see if you like it.

Dark Chocolate - Shaved dark chocolate, as a finish, is a nice touch and adds some luxury to the dish.  Again, go slow and taste as you go.

Porcini mushrooms - A worthy addition that in my opinion only makes it better.

[lookgoodfood]

Pasta alla Norcina

sPrep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins

Ingredients

▢ 1 pound rigatoni or other tubular pasta

▢ 8 ounces baby Bella mushrooms diced

▢ 1 pound bulk mild Italian sausage

▢ ¼ cup olive oil

▢ 1 small onion diced

▢ 3 cloves garlic

▢ ½ cup dry white wine

▢ 1 ½ cups heavy cream

▢ 2 cups reserved pasta water will not need it all

▢ 1 pinch nutmeg

▢ ¾ cup Pecorino Romano grated

▢ salt and pepper  to taste

Instructions

Bring a large pot of salted (2 tablespoons kosher salt) water to boil.

Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage (about 5-7 minutes) then make some room in the pan and add the mushrooms and continue to cook until they brown as well.

Once the sausage and mushrooms are brown add the onion and garlic. After 2 minutes remove the garlic from the pan and discard. Continue cooking for a few more minutes until the onions are soft.

Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking pasta to a bit less than al dente.

Add the cream and bring sauce to a simmer while stirring. Once simmering turn the heat down to low.

Once pasta is almost al dente add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.

Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino. Enjoy!

Notes

Makes 4 very large servings or 6 normal size ones.

If the pasta dries out at all just add a touch of the reserved pasta water to loosen it up and mix well before serving.

Serve with extra grated Pecorino Romano cheese and nutmeg.  Nutmeg can be overpowering so it's best to let the individual add more if they like.

Leftovers can be saved for up to 3 days and can be reheated on the stovetop or the microwave.