High protein Archives - I THINK THEREFORE I JAM

Budino di Ricotta (“Lor ve bademli kek”)

Turkish ricotta or “Lor” is sold in big, generous sacks – all the better to make big, generous “börek” fillings with. I did recieve a raised eyebrow when asking for a paltry 300g in the market and I think a sympathy smile for being a hapless “yabanci” (foreigner). But I had my prized unsalted, pristine ricotta and I was happy.

As in Italy lor comes in salted and unsalted versions. Salted lor is used in “börek” while the unsalted version is often served for breakfast with honey or fruit (particularly good with strawberries) or in a salad with fresh herbs and walnut. Here I use the unsalted (“tuzsuz”) version.

I followed a “Budino di ricotta” recipe of Artusi Pellegrino, the so called grandfather of Italian cuisine, merely decreasing the sugar by 25g, adding a smidge of cornflour plus “mahlep powder” as he suggests the addition of a few ground apricot kernels (the crushed stones of a wild cherry, a member of the rose family and much used in SE Turkey as a baking flavouring). One can only hope he does not turn in his grave at my speedy “all in one” method!

This is unfettered cooking but plain it is not and versatile it is. It is somewhere between a cheesecake and a batter pudding such as clafoutis. A small slice with a cup of tea is perfect in the afternoon, with a fruit couli poured over it becomes an elegant dessert and with an expresso in the morning it is a convenient breakfast bite.

Golden Goddess Soup

Golden Goddess Soup/ Dahl

This is my go-to January/February blues tonic. It warms, revitalizes and gives me the central heating I crave – so I glow like a “goddess”! If you are want to cleanse after the season of excess, if you are doing “Veganuary”, if you are feeling the “SAD” then this is your liquor!

The method is simplicity itself and as it thickens it becomes “dahl” to serve as a nourising and cheap meal.

Ingredients: for 6-8 generous portions

500g red lentils
1 large onion chopped lazily
5 cloves of garlic chopped in half
2 tbsp olive oil,
50g-100g ginger, peeled with teaspoons – chopped roughly
1 tsp ground coriander seeds
3 tsp turmeric
2 tsp cumin
1 tsp cardamom pods (remove before blitzing)
1.5 litres of organic vegetable stock
Optional: 300g boiled carrots, pumpkin, squash (use leftovers)
Salt to taste

How To

Lightly fry the onions and spices and garlic until just translucent. Do not brown. Add any veggies the stock and the lentils and the ginger.
Bring to the boil
Lower to a very gentle simmer and cook until the lentils and veggies are soft – approximately 30minutes
Take out the cardamom pods
Blitz until smooth. If it is thick – reserve a portion to eat as dahl with rice. Thin the remainder with water to serve as your soup.
I like to serve the soup garnished with olive oil and fresh coriander but thick yogurt is nice too. The dahl I serve with rice, a fresh chutney and slices of avocado.

Artichoke, spinach and parmesan tart (Torta di carciofi e spinaci)

A sophisticated tart with a thin, crunchy and interesting crust that is great for special occasions. This version uses artichokes preserved in oil and fresh spinach but for a real store cupboard “magic from nothing” moment frozen spinach can be used. Here I remembered “pasta nonnas” in Italy and all their wisdom by placing the tart on a hand printed piece of fabric given generously from a bridal trousseau – what a treasure.