Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions. Tana Ramsay

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СКАЧАТЬ together until all the yeast is dissolved. Cover and leave in a warm place for 10–15 minutes until it is beginning to bubble.

      2 Add the flour, salt and the remaining 1 tbsp of caster sugar (with the dough hook if using a mixer) and mix to a firm dough. This shouldn’t be too sticky – adjust by adding a little extra flour if needed.

      3 Turn the dough out onto a floured surface and knead for 5–10 minutes until it is really smooth and elastic.

      4 Place the dough into a large bowl, cover with a damp tea towel and stand in a warm place for approximately 1 hour until it has doubled in size. Be careful not to leave it for too long or it will form a hard crust on the top which stops it rising properly.

      5 Flour the work surface and turn out your dough. Knead it a little more then divide into 10 equal balls.

      6 Using your finger, make a hole in the middle of each ball and massage into a bagel shape. The hole in the centre should be approximately 2½cm/1 inch in diameter and there should be equal thickness in the edges all around. Resist perfection at this point or you’ll go mad!

      7 Place your 10 bagels onto a greased baking sheet, cover with a damp tea towel and leave in a warm place for 20 minutes to give them a chance to rise again.

      8 Preheat the oven to 190°C/375°F/GM5.

      9 Bring to the boil a large pan of water, lower the bagels in batches into the water and blanch for 1 minute. Remove and place back onto the lightly greased baking sheet.

      10 Brush over the tops of the bagels with the egg yolk and sprinkle over your chosen seeds.

      11 Bake for 20 minutes until golden then cool on a wire rack.

      Makes: 10 bagels

      Prep time: 2 hours, including rising time

      Cooking time: 5–10 minutes to blanch the bagels and 20 minutes to bake

       TIP

       It’s easiest to make the dough in a food mixer with a whisk attachment, followed by a dough hook. By hand is also fine, just slightly harder work!

       Light Lunches

      No matter how much you vary the fillings, sandwiches can get really monotonous! I’m often trying to come up with different ideas for lunch that won’t take too long to prepare. These are all ideas I’ve fallen back on in the past. Many of them will work in lunchboxes and can be made the evening before (for more lunchbox ideas, see Picnics and Treats). They are also ideal for informal lunches with friends when you’d rather be catching up on all the gossip than spending hours in the kitchen.

       Hearty winter soup

       Chilled cucumber and mint gazpacho

       Chicken skewers with sweet and sour sauce

       Red onion tarte tatin

       Ham and cheese roll-ups

       Salmon fishcakes

       Lamb samosas

       Mackerel salad with beetroot and horseradish dressing

       Warm potato, chorizo and parsley salad

       hearty winter soup

      What could be more essential than a flask of hot soup when, standing on a football sideline on a Saturday afternoon in the freezing cold? The chilli flakes give added heat which I swear can bring back the feeling in your toes. Quinoa (pronounced ‘keen-wah’) is rapidly becoming known as a superfood because it’s a complete protein containing all eight amino acids. It’s increasingly available in supermarkets and can be used as a substitute for rice.

       3 tbsp olive oil

       1 red onion, finely diced

       1 garlic clove, crushed

       1 fennel bulb, finely chopped

       2 sticks celery, finely chopped

       1 courgette, finely diced

       2 carrots, finely diced

       50g/2oz quinoa

       1 × 400g/14oz tin chopped tomatoes

       800ml/28fl oz water

       1 quality chicken stock cube

       ¼ tsp chilli flakes

       1 × 400g/14oz tin mixed beans

       large bunch flat-leaf parsley, finely chopped

       1 lemon, juiced

       salt and pepper

       grated Parmesan (optional)

      1 Heat the olive oil in a large saucepan. Fry the onion until it starts to soften. Add the garlic and other chopped vegetables and fry for a further 5 minutes or so.

      2 Add the quinoa followed by the tinned tomatoes, water and stock cube.

      3 Add the chilli flakes and stir well.

      4 Simmer for 15 minutes with the lid on before adding the beans. Simmer for a further 10 minutes.

      5 Add the parsley and lemon juice. Season well with salt and pepper.

      6 Drink from a flask or in warm bowls sprinkled with grated Parmesan.

      Makes: СКАЧАТЬ