Food of Freehearth

### Lore

A book written by a Cleric of Dagda, who documented the favoured meals of his friends and those he met.

This book was an ongoing project for the Half-Oni and Cleric of Dagda named Raisuboi, while he never got to see it completed in his life time it's discovery by Kreev has given others the opportunity to add their recipes and favoured meals to the book.

## Light Snacks

### Boiled Eggs

#### Requires

* 2 large free-range eggs, at room temperature
* toast to serve

#### Instructions

1. Fill a medium sized saucepan with water and bring to a rolling boil.
2. Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. Slowly lower the eggs into the water using a slotted spoon.
3. Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad\*.

\**If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off – this will stop them cooking and cool the shells quickly for peeling.*

### Hard-Boiled Quail Eggs

#### Requires

* 12 quail eggs or whatever amount you need

#### Instructions

1. Fill an appropriate sized saucepan with enough water to cover eggs by one inch. Do not add eggs yet!
2. Bring water to a full boil. Gently add eggs using a slotted spoon
3. Maintain a light boil and cook for 3-4 minutes.
4. Carefully drain hot water and fill the saucepan with ice cold water.

### Bao Buns filled with Char siu and Pickled Carrot and Mooli

##### For the marinade

* 4 fat garlic cloves, finely chopped
* thumb-sized piece ginger, peeled and finely chopped
* 4 tbsp tomato ketchup
* 4 tbsp hoisin sauce
* 4 tbsp golden caster sugar
* 2 tbsp dark soy sauce
* 2 tbsp rice vinegar
* 2 tbsp sunflower oil

##### To serve

* Pickled carrot & mooli
* 4-5 spring onion, thinly sliced on the diagonal
* 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)

#### Instructions (Char siu)

1. Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
2. Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour.
3. Increase the oven temperature to 180°C(356°F)/160°C (320°F)/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
4. Remove the pork from the tin and set aside to rest for 20 mins.
5. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan.
6. Slice the pork – it will fall apart as you cut into it – then return to the tin.
7. Warm the sauce in the pan, then pour over the meat and toss everything together.
8. Spoon into the hot buns with the Pickled carrot & mooli and spring onions and a dollop of wasabi mayonnaise.

#### Requires (Pickled Carrot and Mooli)

* ½ mooli (about 225g), peeled and cut into matchsticks
* 1 carrot, cut into matchsticks
* 3 tbsp rice vinegar
* 3 tbsp caster sugar

#### Instructions (Pickled Carrot and Mooli)

1. Pack the mooli and carrot into a jar or small bowl.
2. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
3. Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

#### Requires (Bao Buns)

* 525g plain flour, plus extra for dusting
* 1 tbsp sunflower oil, plus extra for brushing and for the bowl
* 1½ tbsp caster sugar, plus a pinch
* 1 tbsp rice vinegar
* 1 tsp fast-action dried yeast
* 1 tsp baking powder
* 50ml milk

#### Instructions (Bao Buns)

1. Mix together the flour, caster sugar and ½ tsp salt in a large bowl (a mixer with a dough hook works best). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
2. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
3. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
4. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3 cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
5. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
6. Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
7. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with barbecue pork and pickled carrot & mooli. Eat while they’re still warm.

### Freehold Salted Fish Fritters

#### Requires

* 350g Salt Fish (Salted Cod)
* 1 tsp Dried Thyme
* 2 cups Plain Flour
* 1 Spring Onion (Finely Chopped)
* ¼ Onion (Finely Chopped)
* ½ tsp Salt and Black pepper (salt optional)
* 2 Small Tomatoes (Finely Chopped)
* Water
* ½ Scotch Bonnet (Seeds Removed, Finely Chopped)
* Cooking Oil

#### Instructions

(Caution this recipe requires the use of Shallow Frying in hot oil)

1. Wash Excess salt off the fish, place the washed fish in a pot, cover with cold water and bring to a boil over a medium-high heat for 10-15 mins.
2. Remove Saltfish from heat, pour away boiling water and leave to cool.
3. Remove the skin, debone the fish then break it down into small flakes.
4. To a Mixing bowl add the flour, Saltfish Flakes and all the other ingredients.
5. Slowly add the water and mix all the ingredients together until you get a sloppy paste. (not too runny)
6. Heat a frying pan on a medium-low heat with enough Cooking Oil to shallow fry your fritters.
7. Using a ladle, take a spoonful of the fritter mixture and gently pour it into the oil, allow the mix to sit in the oil for 5-10 mins or until Golden brown underneath then carefully flip the fritter to ensure even cooking.
8. Place the fried fritters on rolls of kitchen paper to absorb excess oil.

## Soups

### Rice Porridge

#### Requires

* 3/4 cup long-grain rice
* 8 cups water (Sweet), chicken, vegetable, or beef stock (Savoury)
* 1 teaspoon salt

##### Optional Toppings

* Minced ginger
* Minced garlic
* Lotus root
* Gingko nuts
* Shredded chicken
* Shredded pork
* Shredded bok choy
* Soft-boiled egg
* Chopped peanuts

### Instructions

1. Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
2. In a large pot or Dutch oven, bring the rice and 8 cups of water or stock to a boil.
3. When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice).
4. Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
5. Add the salt, taste, and add any seasonings or toppings as desired.

### Greenspear and Leek Stew

#### Requires

* 2 Large leeks, leafy bits removed and the rest cut into half moons.
* 24 Asparagus spears cut diagonally into 1” sticks
* 2 cubes of vegetable stock
* 4 tablespoons of flour
* 1 Tablespoon of Sugar
* 2 cups of room temperature water
* 2 cups of room temperature milk Vegetable or Canola oil Salt

#### Instructions

1. Place your skillet on a grill over a fire and let sit for about 2-3 minutes. When heated pour in 2 tablespoons of oil (enough to coat the bottom)
2. When oil begins to shimmer, add the sliced leeks and stir lightly while cooking for 2 minutes or until slightly softened. Add the asparagus and cook for a minute.
3. Stir the flour and sugar into the pan and coat the vegetables, adding more oil if needed.
4. Pour in the water slowly to deglaze, add the vegetable stock cubes and let simmer for 3-4 minutes.
5. Stir in the milk and simmer for another 5-6 minutes, stirring intermittently to thicken before removing the pan from the fire.
6. Cool at least 5 minutes before garnishing with fresh herbs and serving in bowls with bread for sopping.

### Potato and Stilton Soup

#### Requires

* Large knob of butter
* 1 kg maris piper potatoes, diced
* 2 onions, chopped
* 2 litres chicken or vegetable stock, hot
* 2 Celery sticks, chopped
* 200g Stilton, crumbled
* 2 fresh thyme sprigs
* 150ml double cream

### Instructions

1. Heat the butter in a large pan, add the onions and celery and cook for 10 minutes, until nicely softened.
2. Add the thyme, potatoes and stock and bring to the boil. Simmer gently for 30 minutes, until the potatoes fall apart when poked with a knife. Lift out and discard the thyme stalks. Using a hand-held blender, whizz until smooth.
3. Stir in most of the cheese and cream and heat through gently. Ladle into bowls, grind over black pepper, sprinkle over the remaining cheese and serve.

### Kobold Style Mushroom Soup

#### Requires

* 3 tablespoons butter
* 2 cups chopped onions
* 1 pound fresh mushrooms, sliced (any kind - a mix is best)
* 2 teaspoons dried dill weed
* 1 tablespoon paprika
* 1 tablespoon soy sauce or liquid aminos
* 2 cups chicken or vegetable broth
* 1 cup milk or plain almond milk
* 3 tablespoons all-purpose flour
* ground black pepper to taste
* 2 teaspoons lemon juice
* 1/2 cup sour cream or Greek yoghurt
* 2 tablespoons chopped fresh parsley

#### Instructions

1. Melt the butter in a large pot over medium heat. Add the onions and sauté for 5 minutes. Put in the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
3. Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yoghurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.

## Mains

### Salted Fish and Chicken Fried Rice

#### Requires

* 2 Chicken thigh fillets, Diced
* 1 Lettuce Leaf, thinly sliced
* 2 Eggs, lightly beaten
* 1&1/2 cups of cooked Rice
* 1 Salted Fish, de-boned and chopped
* 1 teaspoon of Chinese Cooking Wine
* A handful of Bean Sprouts, cut in half
* 1/2 teaspoon Black pepper powder
* 1 Spring Onion, Sliced
* 1 teaspoon Fish Sauce
* 1 Brown Onion, Diced
* 1/2 tablespoon Light Soy Sauce
* 1 teaspoon Fresh Ginger, Grated
* 1 teaspoon (each) Vegetable Oil and Sesame Oil
* 1 teaspoon Garlic Paste
* Salt and Pepper

#### Instructions

1. Shallow fry salted fish in vegetable oil once cooked, remove from pan and allow to dry.
2. Place diced Chicken in the same pan used for Fish and cook off adding salt and pepper and fry until tender then remove from pan to dry.
3. Make an Omelette in the pan using beaten eggs then set it aside
4. Heat Sesame oil in a large wok or pan and add ginger, garlic and onion and stir till fragrant.
5. Add the Cooked rice and combine with onion, garlic and ginger. Stir for 2-3 minutes after which you can add the chicken back to the mix.
6. Add sesame oil, Chinese wine, fish sauce and soy sauce. (Stir in after adding each sauce).
7. Chop up the Omelette and add into the wok, keep everything in the wok moving constantly.
8. Add chopped lettuce, bean sprouts and spring onions. After 4 minutes turn down the heat and let it rest before dishing up into bowls.

### Requires (Kobold)

* 1½ kg wet mud
* 12 of the fattest Grubs you can find

#### Instructions (Kobold)

1. Pile up the wet mud nice and high on the floor or a table if you have one.
2. Dump your grubs on to the pile and let them bury themselves (if any roll off you can sneakily eat them -chef’s treat)
3. Dive in and eat.

### Sausage and Mashed Potatoes

#### Requires

* 1 tbsp sunflower oil
* 8 pork sausages (the best quality you can find)
* small knob of butter
* 3 small onions, finely sliced
* 1 thyme sprig
* 1 bay leaf
* pinch of sugar
* 1 heaped tsp plain flour
* 1 tbsp red wine vinegar
* 1 glass red wine
* 1 tsp soy sauce
* 400ml beef stock made with 1 stock shot or cube
* 1 kg Floury potatoes
* 100ml whole milk or 50ml milk and 50ml cream
* 50g cold butter, diced
* grating of nutmeg

#### Instructions

1. Heat the oven to 200°C (392°F)/180°C (356°F) fan/gas 6.
2. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides.
3. Transfer the sausages to a plate, then put the butter in the pan and heat until sizzling.
4. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar.
5. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate.
6. Roast everything for 20 mins, turning the sausages halfway through.
7. Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily).
8. Drain in a colander and leave for a minute.
9. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly.
10. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash.
11. Keep it warm.
12. When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray.
13. Return them to the oven to keep warm.
14. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges.
15. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute.
16. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste.
17. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay leaf, or just leave it in.
18. Tip into a bowl or gravy jug with a serving spoon for the onions.
19. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

### Fish Pie

#### Requires

* 1kg Maris Piper potatoes, peeled and halved
* 400ml milk, plus a splash
* 25g butter, plus a knob
* 25g plain flour
* 4 spring onions, finely sliced
* 320g-400g assorted fish cut into slightly larger than bitesize chunks (cod, salmon, smoked haddock etc,)
* 1 tsp Dijon or English mustard
* ½ a 25g pack or a small bunch chives, finely snipped
* handful frozen sweetcorn
* handful frozen petits pois
* handful grated cheddar

#### Instructions

1. Heat the oven to 200°C(392°F)/fan 180°C(356°F)/gas mark 6.
2. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
3. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
4. Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
5. Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
6. Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish.
7. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
8. Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie to be baked at a later time.

## Vegan Mains

### Pan-Fried Vegan Gnocchi

#### Requires

* Gnocchi Dough
* 8 oz (230 g) potato, starchy types such as Russet
* 8 oz (230 g) sweet potato
* 8 tbsps (80 g) semolina flour, or all-purpose flour
* ½ tsp (2 g) salt

#### Pan-frying

* 3 tbsps (40 g) olive oil, or vegan butter
* 6 fresh shiitake mushrooms, sliced
* 1 medium head of broccoli, chopped
* 4 garlic cloves, minced
* 2 teaspoons fresh rosemary
* 1 handful (1) fresh basil, chopped
* Salt and pepper, to taste

#### Instructions

##### Creating Gnocchi

1. Fill a pot with water. Cut the potatoes in half. Add to the pot and boil until tender for about 15-20 minutes. Alternatively, you can pierce the potatoes 3 times with a fork and bake at 204°C (400°F)but this takes twice as long.
2. While still hot and holding with a kitchen towel, carefully peel the white potato first. Add to a bowl and mash with a fork to remove lumps. Season with 1/2 tsp salt, then gradually mix in 4 tbsps (40g) flour until it comes together in a light but non-sticky dough.
3. Next place the dough on a floured surface, flatten slightly with your palm or roll into a log. Cut the dough into about 48 equal pieces.
4. Form each piece into a ball, coating the pieces with extra flour to prevent sticking.
5. Optional step: Roll the dough balls on a gnocchi board or back of a fork to get the signature pattern.
6. Repeat steps with the sweet potato, adding more or less flour as needed.

##### Pan-frying the Gnocchi

1. Heat 1 tbsp of the oil or vegan butter in a large skillet. Add mushrooms and broccoli and cook until mushrooms are browned.
2. Remove from the pan and add the remaining oil. Add gnocchi and spread in an even layer. Cook until they are golden brown at the bottom, which will be about 2 to 3 minutes.
3. Next, flip them and add rosemary, garlic and basil and continue to cook until they are brown and crispy all over.
4. Toss in broccoli and mushrooms and season to taste. Remove from heat and serve immediately.

### Creamy Garlic Orzo

#### Requires

* 4 tbsp vegan butter separated
* 2 cups orzo
* 3 cups vegetable stock or bouillon & water
* 1/2 cup onion diced
* 3 garlic cloves minced
* 1/2 cup nutritional yeast
* 3/4 cup rice milk plain, unsweetened
* 1 tsp salt
* 1/4 tsp black pepper
* 1/2 tsp dried parsley
* 2 tsp lime juice

#### Instructions

1. Melt 2 tbsp vegan butter in a large skillet over low-medium heat. Stir in onions, garlic & orzo and sauté until orzo is lightly browned, about 5 minutes (stirring continuously & be careful not to burn the orzo).
2. Slowly add the vegetable stock (or bouillon & water) and bring to a boil. Lower to a simmer and cook for about 13 minutes, stirring occasionally (until the orzo is fully cooked).
3. Once cooked, stir in the last 2 tbsp butter, rice milk and nutritional yeast. While continuing to stir, bring back to a boil.
4. Lower to a simmer and stir in salt, pepper, parsley & lime juice. Cook on low for another minute or so.
5. Serve warm. Enjoy!

### Hyland Salad

#### Requires

* 2 sweet potatoes , (350g each)
* 1 pinch of dried chilli flakes
* 1 pinch of ground coriander
* 1 small pinch of ground cinnamon
* olive oil
* 200 g quinoa
* 320 g broccoli
* 35 g mixed nuts, such as walnuts, almonds, Brazil nuts
* 1 pomegranate
* extra virgin olive oil
* 1 splash of balsamic vinegar
* 2 limes
* 40 g mixed sprouts
* 1 punnet of salad cress, (use a mixture of varieties, if possible)
* 1 bunch of fresh coriander, (30g)
* 1 fresh red chilli
* 1 ripe avocado
* 20 g feta cheese

#### Instructions

1. Preheat the oven to 200°C/392°F/gas 6.
2. Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
3. Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
4. Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
5. Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
6. Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
7. Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
8. Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
9. Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
10. Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
11. Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.

### Ludithas’ Mushroom Cobbler

#### Requires

* Mushroom Filling
* 500g of oyster mushrooms
* 500g of flat mushrooms
* 500g of chestnut mushrooms
* 50g of baby spinach
* 25g of garlic, crushed
* vegetable oil
* salt
* black pepper
* Scone Topping
* 175g of self-raising flour
* 1 tsp baking powder
* 30g of Vegan cheddar, grated
* 100g of Vegan butter, cold and diced or grated
* 1 tbsp of fresh tarragon, chopped
* 1 tbsp of flat-leaf parsley, chopped
* ice cold water
* 100ml almond milk
* salt
* black pepper
* Cheese Sauce
* 1/2 onion
* 50g of Vegan cheddar, grated
* 40g of butter
* 40g of flour
* 500ml of Almond milk
* 1 bay leaf
* 3 cloves
* 1 sprig of fresh thyme
* 1 pinch of ground nutmeg
* salt
* black pepper

#### Instructions

1. For the scone topping, mix the flour, baking powder, cheddar, herbs, salt and pepper together. Gently add the butter then bring the mix together with just enough cold water to form a dough.
2. Rest the scone mix in the fridge for at least 2 hours. Once chilled, roll out the dough to 1cm thickness and cut into disks using a 3cm pastry cutter, chill until needed.
3. For the cheese sauce, add the milk, bay leaf, onion, cloves and thyme to a pan over a medium heat and bring to a simmer. Once simmering, remove from the heat and leave to infuse for 30 minutes.
4. Meanwhile, place a pan over a low heat. Melt the butter in the pan and add the flour, cook for 5 minutes to form a roux.
5. Strain the infused milk, then whisk into the roux, a ladle at a time, until all the milk is incorporated into the roux. Simmer for 10 minutes, or until the flour has cooked out. Add the cheese, nutmeg, salt and pepper to taste. Set aside and keep warm.
6. For the mushroom filling, cut the flat mushrooms into chunky strips, tear the oyster mushrooms into the same size pieces and cut the chestnut mushrooms into quarters. Fry in batches in a hot pan with oil until the mushrooms are coloured. Season with salt and pepper as you cook.
7. Preheat the oven to 180ºC(356°F)/gas mark 4. Prepare a milk wash in a small bowl.
8. Place the mushrooms in a large bowl and add the spinach and garlic. Add enough cheese sauce to coat the mushrooms, then place in a large pie dish and top with 4 or 5 scones.
9. Brush the scones with the milk wash and bake the cobbler until bubbling and golden. Divide the cobbler between 4 and serve immediately.

### Aubergine Moussaka

#### Requires

* Roasted Garlic (for béchamel)
* 1 head garlic, average size
* 1 tsp olive oil
* Aubergine (eggplant)
* 2 small to medium aubergine
* 6 tsp salt (for sweating the aubergine)
* 30 ml olive oil (if oil-free, omit)

#### Béchamel

* 120 g raw cashews, soaked
* 30 ml olive oil
* 3 tsp nutritional yeast, plus more to taste
* 1/4 tsp sea salt, plus more to taste
* 180 ml water
* 1/8 tsp nutmeg (optional)

#### Filling

* 15 ml oil (if oil-free, sub twice the amount in water or vegetable broth)
* 160 g white or yellow onion, chopped
* 3 cloves garlic, minced
* 1 (425-g) can green or brown lentils, drained and rinsed (1 can yields ~1 1/2 cups cooked)
* 1 (425-g) can crushed tomatoes
* 1/4 tsp each sea salt + pepper, plus more to taste
* 1 tsp dried oregano (or 2 tsp fresh)
* 1/8 tsp nutmeg (optional)

#### Instructions

1. Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
2. ROASTED GARLIC: Heat oven to 200°C (392°F). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a centre oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
3. EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
4. Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 200°C (392°F) for 15-20 minutes or until slightly golden brown.
5. BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
6. Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
7. LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelised — ~5 minutes. Stir occasionally.
8. Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
9. Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
10. ASSEMBLY: To an 8×8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the béchamel and smooth into an even layer.
11. Bake at 200°C (392°F) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
12. Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

## Sweet Treats

### Sweet Buns

#### Requires

##### For the Dough

* 250g Plain Flour
* 5g Yeast
* 25g Sugar
* ½tsp Salt To Taste
* 110ml Warm Water
* 1 whole Egg, Beaten, Divided Use
* 25g Butter, Softened

##### For the Filling

* ¼ cups Strawberry Jam
* ¼ cups Candied Mixed Fruit

#### Instructions

1. In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
2. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes
3. Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
4. Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next, shape the dough into a ball shape.
5. Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns.
6. Bake at 200°C(392°F) for 20 minutes or until golden brown.

### Coconut Macaroons

#### Requires

* 2 eggs, whites only
* 1 tsp vanilla paste
* 80g caster sugar
* 90g dark chocolate
* 150g desiccated coconut

#### Instructions

1. Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
2. Heat the oven to 170°C(338°F)/150°C(302°F) fan/gas 3½. Line a baking tray with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
3. Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess.
4. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

### Honeyed and Spiced Almonds

#### Requires

* 2 1/2 cups raw almonds
* 1/4 cup honey
* 3/4 tsp cayenne pepper
* 1/8 cup raw sugar
* 3/4 tsp kosher salt

#### Instructions

1. Preheat the oven to 180°C (356°F)
2. Line a large rimmed baking sheet with parchment paper.
3. Mix 3/4 tsp kosher salt and 1/8 cup raw sugar.
4. Melt honey in a non-stick skillet over medium heat just until it's runny then add almonds and sprinkle with cayenne pepper. Mix until almonds are coated. Remove from heat.
5. Spread nuts in a single layer over the lined baking sheet. Bake for 10 minutes at 180°C (356°F)
6. Remove from the oven and let almonds cool on the counter for 5 minutes, then toss them in the raw sugar/salt mixture.
7. Place the almonds back onto the baking sheet or on the parchment paper and let them cool completely.

## Baked Goods

### Walnut Bread

#### Requires

* 1 1/2 cups (340g) warm water
* 1 tablespoon (11g) active dry yeast
* 1/2 cup (170g) honey
* 1/4 cup (50g) olive oil, or walnut oil
* 1 1/2 teaspoons (9g) salt
* 6 cups (720g) (Plain)All-Purpose Flour, divided
* 2 cups (227g) walnut pieces, toasted until lightly browned

#### Instructions

1. Dissolve the yeast in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add 1/2 cup (60g) of (Plain) all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going.
2. Stir in the honey, oil, and salt.
3. Add the remaining 5 1/2 cups (660g) flour, 1 cup (120g) at a time, until the dough has formed a shaggy mass.
4. Turn the dough out onto a lightly floured counter. Knead the dough, adding flour as necessary, to form a smooth and satiny ball.
5. Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil.
6. Cover the bowl with plastic wrap or a damp towel. Let the dough rise until it is puffy, about 1 1/2 hours.
7. Gently deflate the dough and knead in the walnuts.
8. Divide the dough in half and form each half into a ball. Place on a baking sheet that has been lined with parchment or greased and sprinkled with cornmeal or semolina flour.
9. Cover the loaves with damp towels and let rise until swollen. This will take 30-45 minutes.
10. Preheat the oven to 170°C(350°F); the loaves will burn if the oven is too hot.
11. Sprinkle flour on top of the loaves, and use a serrated knife to slash a cross in the top of each loaf about 1" deep.
12. Bake the loaves for 35-45 minutes, until they are well browned and sound hollow when thumped on the bottom; their internal temperature will measure 90°C (194°F) on an instant-read thermometer.
13. Put the loaves on a rack to cool, and let sit for at least 20 minutes before cutting.