Toasted sourdough with goats cheese, broad beans, watercress and radish and a simple leek and potato soup

Here in the UK we’ve been enjoying blissfully balmy weather this October. To date, I have yet to don my winter coat, which would have been unheard of in past years. As such we’ve not been craving heavier stews and curries, but instead continuing to enjoy lighter food that we would eat in the summer months. So when my friend Vritti, the founder of Binge Magazine (have you bought your copy yet? I took a couple of the photos, including the front cover and one of the articles – you can buy your copy here), made a whirlwind visit to London from Dublin, I wanted to cook something fuss free, light and delicious for lunch.

I adore sourdough bread, so opted to make toasted sour dough with goats cheese, radish, watercress, lemon zest and pink peppercorns with a honey, lemon dressing. Lots of colours, textures and flavours each complementing one another.

On the side I cooked a simple leek and potato soup that was both light and flavoursome.  I garnished with a dollop of creme fraiche and fresh chives adding another layer of flavours. Both dish are relatively quick to rustle up and can be made a little in advance as the toasted sourdough is best eaten at room temperature and the soup can be heated upon the arrival of your guests.

 

Toasted sourdough with goats cheese, broad beans, watercress and radish

serves 4

150g broad beans (frozen or fresh), boiled and skins removed

6 large pieces of fresh sour dough

2 cloves of garlic

150g smooth goats cheese

3 handfuls of fresh watercress (you could also use rocket)

4 pink radishes, finely sliced (I find a mandolin great for doing this, but be careful about your fingers!)

1 tsp pink peppercorns, roughly ground

1 lemon, zest only

salt (optional – I find you don’t need any due to the goats cheese)

 

dressing

3 tbsp extra virgin olive oil

1 tsp running honey or agave

juice from 1 small lemon

  1. First boil the broad beans for 4 minutes and when cool de-pod them and place to one side.
  2. Next make the dressing, taste to test the balance is right for you. If it is too acidic then add a little more honey.
  3. Place the sour dough under a grill and when it is delicately bronzed turn over and repeat. Be warned it burns easily so really monitor this process.
  4. Remove the toasted sour dough from the oven and rub the garlic cloves over each piece so that a hint of garlic lingers on each piece.
  5. Spread a generous amount of goats cheese on each piece of toasted sourdough. Layer up all the other ingredients: broad beans, watercress, radishes. Sprinkle with lemon zest, pink peppercorns and salt if using.
  6. Finally sprinkle, using a teaspoon, the dressing over all the pieces. Cut each piece of sour dough in half and plate up.

 


Leek and Potato Soup

50g butter

3 leeks, sliced

1 onion, finely chopped

2 bay leaves

2 large potatoes, diced

1 vegetable stock cube

water to cover the vegetables

100ml milk

pepper and salt to taste

to serve

creme fraiche and finely chopped fresh chives to serve

 

  1. In a large deep pan heat the butter and once melted add the leeks, onion, potato and bay leaves.
  2. Move around the pan for 5 minutes before adding the stock cube, water and milk to cover the ingredients. I have purposely not given a precise amount of water to be added as I find some people prefer a thicker soup than others. I tend to opt more for the slightly thinner soup.
  3. Leave to simmer for 10-15 minutes, by which time the potato will be soft. Remove the bay leaves and then blend, using a hand blender, until smooth. Add more water if you want to thin out the soup.
  4. When ready to serve, ladle into bowls and add a dollop of creme fraiche and some finely chopped chives.

A great combination that looks colourful and healthy and is packed with lots of fresh flavours.

 

 

 

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Petite Charcoal Crepe Cake with Matcha Whipped Cream and Smooth Chocolate Ganache (vegan)

This crepe cake is one of the most tedious things I’ve ever made. Side note: this crepe cake is one of the most rewarding things I’ve ever made. Third side note: if you thought making a couple crepes was hard, try making 15 crepes. Final side note: if you thought one crepe tasted good, try…
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Terry’s Chocolate Orange Cake!

A Three-Layer Chocolate Orange Cake with Terry’s Chocolate Orange Buttercream Frosting! So… this beauty HAS HAPPENED. Yes, that’s right… this is a DELICIOUS three-layer moist...

The post Terry’s Chocolate Orange Cake! appeared first on Jane's Patisserie.

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Pumpkin Danishes

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

So my birthday was last weekend. We spent Friday and Saturday in Birmingham with friends and family, but the actual day-of was rather standard procedure. The absolute best part of my day, what we will chat mostly about today, was the breakfast in bed my daughter came up with.

My birthday was last weekend and I have been dying to tell you about the cuteness that ensued. Sometime over the past year, my daughter became fixated on the concept of breakfast in bed, so as my birthday was coming up, Aimee started asking about Mama’s special breakfast. Much to her delight, Brett was more than willing to help the kid achieve this dream, so they rounded up goodies at the store the night before. 

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

I wish I had a picture of her face as she tiptoed into my room that morning. Aimee had filled her tiny plastic tea party tray with miniature cups of orange juice and unicorn cereal, Mickey Mouse waffles and French toast sticks. There were cinnamon rolls and fresh coffee, even a couple of cards and those neon colored daisies that they sell at the grocery store. The whole operation just screamed “ AIMEE DID THIS,” and honestly it was one of the sweetest moments of my motherhood thus far.

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

In that moment it was clear that even from a young age humans experience innate joy from celebrating the people they love. Aimee, my four year old who can’t even reach the toaster, took such delight in having a hand  in preparing something that she thought would be so special to me. She celebrated me how she would have wanted to be celebrated, and there’s so much feeling and hormonal heart swelling attached to that memory that I could cry just thinking about it. The breakfast itself was special, yes, but it was really nothing more than frozen waffles. The fun in it all for her was being able to share in something that felt out of the ordinary and celebratory. Even my four year old has figured out that it’s good to celebrate the people you love.

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

I adore these pumpkin danishes. They’re delicious, equal parts buttery and sweet, but they’re definitely not a run-of-the-mill breakfast food. Danishes take time and tons of intentionality. They’re not something you just whip up on a whim, and honestly, that’s kinda what I like about them. I appreciate how special they feel. I love that they’ve got more gusto than a breakfast bar or bowl of cereal. These pumpkin danishes are a dish that says, “Hey! I love you! Let’s celebrate.”

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

If you’ve hung out around this block long enough, you know about the danishes we’ve done in the past. The dough take time and patience, but once you understand the concept of folding and layering the dough, you’re almost all of the way there. For these pumpkin danishes, we utilize those same dough-making methods and then cut, fold, and fill them to create a cute little 3 bite treat. The pastry is 90% of the work and the filling is really simple, but I also threw in a brown butter glaze that’s really unnecessary. We’re just going all-out over here, okay?

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

The trickiest part of these pumpkin danishes is the shaping of the pastry. In the oven, the pastry will want to unfold and leave an angled corner hanging out on the edge of the danish. Instead, be sure to keep your dough cold and to press the pastry in tight when you shape them. Because the pumpkin filling has egg in it, it does tend to “grow” in the oven. To combat this, I took a cue from Yossy Arefi and doubled filled each one. I filled a little, baked the pastry, filled a little more, and did a final bake. Kinda tedious and really only necessary from an aesthetic standpoint, so if you don’t mind messy pastries you can skip this step. 

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

I hope you find a reason to celebrate with these pumpkin danishes ASAP. There’s lots of happy to tap into around us if we just take the time to recognize and love on it. Happy Thursday and happy baking!

If you like these pumpkin danishes you should check out:

Brown Sugar Danishes

Braided Breakfast Danish

Swirled Pumpkin Cheesecake Tarts

Pumpkin Pecan Tart

Pecan Apple Dutch Baby

 

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Pumpkin Danishes

Pumpkin Danishes Recipe by Wood and Spoon. These are fluffy buttery pastries with a simple pumpkin filling and a brown butter glaze. Each danish is small and each batch makes enough to share with a crowd. These are flavored with fall spices and make a really special autumn breakfast baked good. Find the recipe and how to for these danishes on thewoodandspoon.com by Kate Wood.

These pumpkin danishes include a buttery pastry dough and a pumpkin spice filling. There’s an optional brown butter glaze if you’re feeling super fancy.

  • Author: Kate Wood
  • Prep Time: 240
  • Cook Time: 45
  • Total Time: 4 hours 45 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

For the dough (Adapted from Samantha Seneviratne:

  • 1 ½ cups bread flour, plus more for rolling dough
  • 2 tablespoons granulated sugar
  • 2 teaspoons active dry yeast
  • ¾ teaspoon kosher salt
  • 14 tablespoons cold, unsalted butter, cubed
  • 1 large egg
  • ¼ cup cold whole milk

For the filling:

  • 8 ounces cream cheese, softened but still cold
  • ½ cup canned pumpkin puree
  • ¼ cup brown sugar
  • ¼ cup powdered sugar
  • 1 egg, divided
  • ½ teaspoon pumpkin pie spice
  • Pinch of salt

For the brown butter glaze (optional):

  • 2 tablespoons unsalted butter
  • ½ cup powdered sugar
  • 1 tablespoon milk

Instructions

To prepare the dough:

  1. Combine the flour, granulated sugar, yeast and salt in a food processor. Add butter and pulse to combine until butter is distributed in pea-sized pieces throughout the flour. Put the flour mixture in a medium bowl.
  2. In a separate, small bowl, whisk the egg and milk with 2 tablespoons of water. Add the egg mixture to the dry ingredients. Fold the mixture until the liquid is evenly distributed, being careful to not overwork the dough. Dump the contents of the bowl out on to a lightly floured surface and pat into a rectangle. Chill for at least 3 hours, and up to 2 days.
  3. On a lightly floured surface, roll the dough out to an 8-by-15-inch rectangle. Fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Dusting with flour as needed to prevent sticking, rotate, roll, and fold a final time, ending with a small, rectangular piece of dough. Wrap the dough in Saran wrap and refrigerate for at least 1 hour.
  4. Repeat the entire rolling and folding process one more time. You will have rolled and folded the dough six times. If the dough becomes loose or tacky, place in the fridge to rest for a bit. Wrap the dough and place in the fridge for 2 hours or up to overnight.
  5. To prepare the danishes:
  6. In a large bowl, cream the cream cheese, pumpkin, brown sugar, and sugar on medium speed just until smooth. Break the egg yolk and spoon most of it into the mixture, leaving some behind in a small bowl. Add the pumpkin pie spice and salt to the mixture and stir to combine. Pour the filling into a piping bag or a plastic bag with the corner snipped off. If your filling is loose, place it in the fridge while you prep your pastry.
  7.  
  8. Roll out the dough on a floured surface into a roughly 10”x13” rectangle. Trim ¼” off of each side to straighten edges and cut the dough into 12 equal sized squares (I usually make 3 rows of 4 squares.) Beat the remainder of the egg and brush a dab of it on the four corners of each square of dough. Fold each corner in to the center and press down firmly (but without pushing your finger through the dough!) Transfer each one to a parchment lined sheet pan and cover with a sheet of plastic wrap to rise and puff for about an hour or so. The dough should barely start to spring back when you touch it when it’s ready.
  9. Preheat the oven to 425 degrees. If the centers of your pastries have risen a ton you can push down on the centers again. Brush the pastries with the thin layer of the reserved egg. Pipe ½ tablespoon of filling in the center of each one, reserving the additional filling.  Bake in the preheated oven for about 10 minutes and then decrease the temp to 375. You’ll notice that the pastries will have risen quite a bit and likely displaced a lot of the filling- don’t worry. We anticipated this. Quickly and carefully remove the pan from the oven and pipe an additional ½ tablespoon of filling on top. You can use the back of a spoon to move it around to cover the old filing a bit if you’d like. Continue baking at 375 for an additional 8-10 minutes or until the pastries are golden brown. Remove from oven to cool.

To prepare the glaze (optional):

  1. Cook the butter over medium heat on the stove until melted. Continue cooking, stirring all the while, until the butter has begun to brown and smells nutty. Remove from heat and immediately whisk in the powdered sugar and milk. Allow it to cool to drizzle consistency before glazing the pastries.
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spiced pumpkin and apple cake

Fall… The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ―Lauren DeStefano

spiced pumpkin and apple cake | conifères & feuillusMother Nature’s last party before sleep is certainly an impressive one. Everyone’s invited—plants, animals, people. The trees dress up in their finest colours as their leaves prepare for flight, fur animals sport their thickest coats, migratory birds come with plans for an escape, and here, we celebrate—with apples and pumpkins, sugar and spice.

spiced pumpkin and apple cake | conifères & feuillusspiced pumpkin and apple cake | conifères & feuillusspiced pumpkin and apple cake | conifères & feuillus

Spiced Pumpkin and Apple Cake

(Yields an 8 inch 2 layer cake; you will need two 8 inch pans for this recipe. Alternatively, you may bake it in two rectangular 10×4 inch pans to obtain two loaf cakes.)

  • 350 g white whole wheat flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp fresh finely grated nutmeg
  • 225 g unsalted butter, softened
  • 150 g raw sugar or finely grated jaggery
  • 100 g maple syrup
  • 5 large eggs, room temperature
  • 200 g finely grated pumpkin (I used sugar pumpkin)
  • 250 g grated apple (any baking apple will do)
  1. Preheat oven to 350°F.
  2. Combine the first 8 ingredients in a bowl.
  3. In another bowl, beat together butter, sugar and maple syrup.
  4. Add eggs, one at at time, and beat well.
  5. Add the dry ingredient mixture to the wet mixture and stir to combine.
  6. Stir in the grated pumpkin and apple.
  7. Divide the batter between two lined and well greased rectangular (10×4 inches) pans or two circular (8.5 inches diameter) cake pan.
  8. Bake for 40 minutes or until an inserted toothpick comes out clean.
  9. Allow to cook on a rack.
  10. If you wish to layer and frost the cake, I used Aimee (of Twigg Studios) mascarpone based icing that she pairs with her own delicious pumpkin cake. You may find her recipe here along with dreamy photography and other delicious recipes.
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spiced pumpkin and apple cake

Fall… The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ―Lauren DeStefano

spiced pumpkin and apple cake | conifères & feuillusMother Nature’s last party before sleep is certainly an impressive one. Everyone’s invited—plants, animals, people. The trees dress up in their finest colours as their leaves prepare for flight, fur animals sport their thickest coats, migratory birds come with plans for an escape, and here, we celebrate—with apples and pumpkins, sugar and spice.

spiced pumpkin and apple cake | conifères & feuillusspiced pumpkin and apple cake | conifères & feuillusspiced pumpkin and apple cake | conifères & feuillus

Spiced Pumpkin and Apple Cake

(Yields an 8 inch 2 layer cake; you will need two 8 inch pans for this recipe. Alternatively, you may bake it in two rectangular 10×4 inch pans to obtain two loaf cakes.)

  • 350 g white whole wheat flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp fresh finely grated nutmeg
  • 225 g unsalted butter, softened
  • 150 g raw sugar or finely grated jaggery
  • 100 g maple syrup
  • 5 large eggs, room temperature
  • 200 g finely grated pumpkin (I used sugar pumpkin)
  • 250 g grated apple (any baking apple will do)
  1. Preheat oven to 350°F.
  2. Combine the first 8 ingredients in a bowl.
  3. In another bowl, beat together butter, sugar and maple syrup.
  4. Add eggs, one at at time, and beat well.
  5. Add the dry ingredient mixture to the wet mixture and stir to combine.
  6. Stir in the grated pumpkin and apple.
  7. Divide the batter between two lined and well greased rectangular (10×4 inches) pans or two circular (8.5 inches diameter) cake pan.
  8. Bake for 40 minutes or until an inserted toothpick comes out clean.
  9. Allow to cook on a rack.
  10. If you wish to layer and frost the cake, I used Aimee (of Twigg Studios) mascarpone based icing that she pairs with her own delicious pumpkin cake. You may find her recipe here along with dreamy photography and other delicious recipes.
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Fluffy Gua Bao with Beer Battered Kabocha Squash, Fresh Cucumber, and Caramelized Allium Marmalade (vegan)

Have you guys ever tried bao? If you have, I think you know why this is one of life’s most special foods. If you haven’t, the way I would describe them to the average American would be to say “bao are a type of bread, kind of like a hamburger buns, only they’re steamed instead…
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Orange Aero Cheesecake!

A Delicious No-Bake Orange Aero Cheesecake with Orange Cheesecake Filling, Full of Orange Aero Pieces!! So as it is fast approaching my absolute favourite time...

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Spooky Sweet & Salty Kettle Corn

Kettle corn is one of those simple nostalgic treats often left in memories of big tin cans at Christmas time, but this sweet and salty snack is actually an easy treat that takes about 7 minutes to make – plus a little rest time. Its flavor is like a mix of caramel popcorn and regular…
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Roasted Garlic Butternut Squash Mac ‘n’ Cheese w/ Smoky Seitan Bacon (vegan w/ gluten-free option)

If you guys haven’t already noticed, we have a thing for mac n cheese. I mean, let’s be real here, who doesn’t have a thing for mac n cheese? It’s basically America’s number one comfort food. Sorry french fries and hamburgers. Back in February we released a classic variation of mac ‘n’ cheese that’s also…
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