Luxurious restaurant recipes you can make in your own kitchen – including “overnight” bread

Bring a touch of luxury into your home while being isolated by preparing delicious meals with your provisions.

When you head to the supermarket, think a bit off the beaten path when it comes to stocking up on what you can to inject a bit of à la carte food into your dinner menu.

For those with basic cooking skills, putting in a little extra effort will go a long way, creating dishes you could only get in a restaurant.

Crouch End Cafe Beam has kindly shared their secret recipe for their delicious Shaksuka brunch dish, which is made with ingredients you’ll already have in your cupboard with a few extra twists.

Organic food company Borough Broth has whipped it all up on their delicious bone broth recipe, which, with a little love and affection in the kitchen, will bring the takeaways straight to your table without spending any expense. high delivery.

And with bread being one of the first things to disappear from supermarket aisles, Bread Ahead has revealed how you can make simple white bread “overnight”.

Read on to find out how you can practice your cooking skills while social distancing due to coronavirus….

Bread Ahead – White overnight bread

On day one, you’ll need to ferment your dough, so gather your initial ingredients:
80 g strong white bread flour, 2 g fine sea salt, 2 g fresh yeast and 50 g cold water.

First put the flour and salt in a bowl and mix. Then, in another bowl, add the yeast to the water, then stir until dissolved. Make a well in the center of the flour and pour the liquid into it. Mix together. Then cover and leave at room temperature for 2 hours then place in the refrigerator for 12 to 24 hours.

On the second day you will need your fermented mix, 370g strong white bread flour, 6g salt, 4g fresh yeast and 230g cold water.

First place the flour and salt in a bowl and mix and In another bowl add the ferment and yeast to the water and mix. Make a well in the center of the flour and pour the liquid into it. Gently bring the dough together.

Once the dough starts to come together, take it out of the bowl and place it on your work surface. Do not add flour. With the heel of your hand, push the dough into the table and stretch and tear for about 8 minutes. Your dough will become nice and elastic and will have a velvety feel.

Shape your dough into a circle and return it to the bowl. Cover and let stand 1 to 2 hours at room temperature. Now you need to take your dough out of the bowl. This will gently break down your dough, releasing some of the gas that has built up and encouraging the rest of the yeast to start working a little faster.

Pre-shape your dough into a loose round shape, then cover and let rest for a good 10 minutes. Prepare your basket/proofing box: if using a basket, dust it liberally with flour, if using a pan, lightly oil it.

Shape your dough as desired and place it in the proofing basket/box. Cover and let rise at room temperature for 1-2 hours. You can tell when your bread is ready by gently pushing your finger into the dough. If he comes out okay, it’s ready, but if he leaves an out, it’s not.

Place an oven stone (or an upside-down baking sheet) in the oven and preheat it to 250°C/230°C convection/thermostat 9 or to the maximum temperature of your oven.

If you proofed your bread in a basket, dust an upturned tray with semolina or flour and invert the proving basket into the center of the tray. Then, with a razor or a very sharp serrated knife, score your bread. If you proofed your bread in a box, you can score it in the middle or just leave it as is. If you have proofed your bread in a basket, slide it from the shovel onto the baking stone in the oven; otherwise, if you baked in a pan, place the pan on one of the oven racks. Spray all around the oven chamber with a stream of water.

Bake your bread for a good 30 minutes, turning it once. When ready, your bread should have a nice golden crust and a hollow sound when you tap the bottom. If you had your bread in a pan, it will take an additional 5 minutes to bake.

Beam Cafe Shaksuka

Cafe Beam’s shakshuka can be prepared at home – a healthy, hearty and delicious dish, it can be enjoyed any time of the day, whether it’s breakfast, lunch or dinner.

You will need 2 tbsp extra virgin olive oil, 1/2 diced red bell pepper, 1/2 diced green bell pepper, 1/4 tbsp red bell pepper paste, 4 heirloom tomatoes, 1 tsp sea salt, 1 1/2 tsp chilli flakes, 2x organic free-range eggs, 1 tbsp labneh

First, you will need to heat the olive oil in a large, lidded frying pan. Then add the diced red and green peppers and cook over medium heat until just softened. Stir in the chili paste and cook for a few more minutes until the paste begins to separate.

Then add thinly sliced ​​tomatoes, with tomato juice, add salt and chilli flakes, simmer for 10 minutes. Stir constantly until the sauce is reduced.

Finally, make two small wells in the sauce. Gently crack the egg into the well. Cook for a few more minutes with the lid on the pan, until the whites are just set and the yolks are still runny. Add the labneh on top.

Avobar Moroccan Herbal Meatballs Bowl Recipe

A hearty, plant-based bowl packed with antioxidants and inspired by flavors from the Middle East – suitable for making at home from the popular superfood dish of Avobar.

Superfood Fact: Sweet potato (the main ingredient in plant balls) is known to be an excellent immune booster due to its high level of beta-carotene which turns into vitamin A when eaten. Also rich in fibre, B vitamins and vitamin C.

What you will need is Plantball mix, sweet potato, half an avocado, kale, baby spinach, baby gem, mint.

First bake the whole sweet potatoes in a preheated oven at 180°C for 45 minutes to 1 hour until fully cooked depending on the size of the sweet potatoes. Put the sweet potatoes in a mixing bowl and add some mixed herbs (cumin, coriander, cinnamon) and mix well.

Make small balls of the Plantball mixture, heat a sauté pan over medium heat, add coconut oil and cook the Plantballs on all sides. Serve hot.

For the salad, combine the kale, spinach, baby gem, half the diced avocado, chopped mint and mix all the ingredients together and put in a salad bowl. Add half an avocado and Plantballs to the salad and serve.

Borough Broth Co. Pho Broth

Made with only organic ingredients and absolutely no MSG or preservatives, Bone Broth will have you feeling good in no time.

For the basic ingredients you will need two large free-range chicken thighs, two packets of Borough Broth Co. Organic Chicken Pho Broth, an optional hot red chilli, six spring onions, two limes, 200g of noodles rice and optional fresh coriander, mint and 100 g bean sprouts.

First sprinkle the skin of the chicken thigh with a pinch of salt. Place in a baking dish and bake for 20 minutes. Then pour the sachets of broth and heat on the hob. Bring to a boil for 30 seconds then reduce to low heat.

Take one of the red chillies and remove the seeds, then cut it into 2mm strips. Add to simmering broth. Cut 3 spring onions into 2mm strips and add the juice of one lime to the broth.

Cook the noodles according to their cooking instructions. Drain when serving. Remove the cooked chicken from the oven. It should be golden on top (crispy skin) and cooked through without being too dry. Let stand 5 to 10 minutes then cut into bite-size pieces.

Prepare a plate of aromatics – bean sprouts, mint leaves, coriander leaves, the other lime (cut into wedges) and the rest of the chilli and spring onion. Place the drained noodles in both bowls. Put the chicken pieces on it. Pour the hot broth over the noodles and chicken, add a sprig of cilantro to garnish and serve with the plate of herbs to add as desired.