No, that’s not my house.
But we’ll get to that in a second.
There’s something you need to know…
I got a new computer!
For the past year, I’ve been working on the most ghetto, non-functioning laptop. Without an enter key. Without access to special characters. Every single post on this blog is made possible by a clunky external keyboard.
According to Apple, nothing can be fixed. My laptop is just old.
But Santa knows what’s up.
On Monday, I sat in front of my BIG NEW SCREEN and watched YouTube for the first time in months.
I love YouTube.
And in this case, it was the River Cottage that caught my eye.
The River Cottage is that beautiful farmhouse pictured above. It’s located in Dorset, England. It’s also home to chef Hugh Fearnley- Whittingstall and the backdrop for his farm-to-table cooking series. The episodes are filmed in his rustic kitchen. I’m drawn to the scenery. The light. The earthy-ness…
Here’s what I made this week, inspired by the series:
Toasted Granola with Vanilla Bean Yogurt and Strawberries
I could eat this everyday.
The original version featured stewed rhubarb as the fruit component, but it’s out of season now. I used strawberries instead. Cooked gently with clementines and honey, it was a lovely addition to my almond scented granola.
For the yogurt, simply add vanilla bean seeds, vanilla paste, or in my case homemade vanilla sugar.
Here is my granola recipe:
- 4 c. old fashioned oats
- 4 c. puffed rice cereal
- 1/3 c. coconut oil
- 1/2 c. honey
- handful of slivered almonds
- 1 capful of good quality almond extract
Mix everything together and spread onto a lined rimmed baking sheet. Bake at @325 F for about 30 minutes.
Sesame Roasted Carrots
Is sexy an appropriate word here?
When I watched Hugh make this recipe, I literally went out the next day and bought a bag of carrots.
These babies are heirlooms.
And I learned a new slicing technique:
Using a sharp knife, cut the carrot on a diagonal creating a 2-inch piece. Then, roll the carrot. Make another diagonal cut. Roll the carrot again. Make another cut. Roll the carrot again. Repeat. Repeat. Repeat. This method exposes more surface area on the carrot allowing for maximum caramelization. It might be hard to visualize but I promise, it’s very easy. And worth it. Practice with a pen, minus the knife.
Or, you can watch it here.
The veggies are roasted with rapeseed oil (not grape seed), sesame seeds and finished with chopped parsley.
Hugh makes a quick orange/raisin reduction to drizzle over before serving. I skipped this step, only because I had my fill of dried fruits thanks to this next recipe…
Morning Tea Slice
These are homemade fruit and nut bars.
Here’s the recipe:
- 100g millet flakes
- 75g whole, skin-on almonds
- 175g unsulphured dried apricots
- 200g pitted dates, chopped
- 100g dried apples
- 50g raisins
- 2 dried figs, tough stem ends snipped off
- Freshly grated nutmeg (optional)
- ¼-1/2 teaspoon ground cinnamon (optional)
- Finely grated zest of 1 orange and juice of about ½ the fruit
I didn’t have millet flakes or dried apples, so I used oats and cranberries as substitutes.
What I like, is that the whole thing is made in the food processor. Just blitz until sticky (add more juice if necessary). The mixture is pressed into a lined pan and refrigerated until firm. I froze mine to speed up the process.
These bars are very rich; a small slice is all you need.
They taste like Christmas.
It’s been a busy week.
Winding down with YouTube and a functioning keyboard was a welcome relief. It’s the little things…
What has inspired you lately?
Comments
laurasmess says
Yay for new computers and the River Cottage! I’ve been using my phone most of the time over the past two weeks. It’s driving me insane. Funny though, I’ve been putting up with all sorts of quirks on my laptop for months now, but it’s been ‘workable’. I’m sure the contrast when using a new computer must be mind blowing! Gorgeous post as always. Yaaaaay for technology when it works! xx
Karinna says
Those carrots look particularly incredible! I’m a River Cottage fan too, love that way of cooking. Hugh F-W tends to divide the crowds here in the UK but I for one am glad to have him providing tasty inspiration! Lovely blog you’ve got here, glad I stumbled across it :)
Jayme Henderson says
Happy 2015! This post is great. I must be tired because I rotated my pen and imagined what was happening to my imaginary carrot, and then I just decided to watch the tutorial! ;-) I have a bag of carrots for juicing, but slicing and roasting them sounds just as good right now. What has been inspiring me? I have been reading Charlie Trotter’s book, Raw. I am seriously intrigued at the concept of raw soups. The ingredients and photos are compelling me to try his recipes; however, I have only enjoyed gazpacho or a chilled melon soup, as far as “raw” soups go. It is challenging me to try other forms of “cooking” or, more aptly said, “non-cooking.” I am also inspired by the Death & Co. cocktail book. WOW. Lots of homework there. I checked it out from the library and already need to renew it. I’m asking for it for my birthday. :-)
Emilie says
Haha. This made me laugh. See? It’s doesn’t sound so confusing when you do it with a pen. It really works wonders on the carrot.
Charlie’s book sounds very intriguing. I’m with you- I’ve only had gazpacho and melon soups… maybe an asparagus one as well. The whole raw concept is so incredibly good for you. Let me know if you make anything form the book. I’d love to try something :)
When is your birthday?! Mine was son the 13th. xo
kristie {birch and wild} says
You have been busy! What a great post! Everything looks so delicious, including the garden at that cottage:)
Emilie says
Thanks Kristie! It’s such a wonderful series to watch. And that garden- one can only dream, right?
celia says
Oh we are totally and completely addicted to the show! It has inspired so much of our lifestyle – the Everyday and the Veg cookbooks are absolutely fabulous too! I haven’t made those carrots, but I will now! :)
Emilie says
I’m so glad I found it- in addition to his own channel, he’s part of Jamie Oliver’s FoodTube. I saw one episode and I was hooked. I love that it takes place on the farm, in his rustic kitchen. It’s visually appealing as it offers a different and unique backdrop for cooking shows. Plus, his food looks gorgeous. I recently saw an episode for English roast potatoes… that’s going to be up next.
PS- I have some really exciting news. I’m going to PM you xoxo
Traci | Vanilla And Bean says
Very cooool; Santa was observant and generous! Pretty impressive what you were able to do on The Clever Carrot from that old lap top. I bet your jaw drops each time you turn on that new computer at the sheer speed and efficiency at which you are able to work! Wooo HooO! Your days just got a little easier?!
The River Cottage looks like a place I’d like to hang out.. and the granola! And your photograph, Emilie! You’ve captured so much here… and the technique on the carrots, I’ll try it. Your morning tea slice sounds inviting. I’m always looking for grab and go snacks that can be made in large batches and stored in the fridge. This one fits! Sounds lovely and I’ll be whippin it up soon.
Inspiration for me lately has been a can of black beans (and some dried beans/peas)… lol. Yesss, I know. Farmers markets are done here so the beautiful produce (like your carrots) is no more, sadly. But I am hopeful, heading to the co-op this next weekend for the bounty. In search of heirloom varieties.
Emilie says
Thank goodness- you have no idea how difficult it was working off that thing. But I refused to get a new one! See, it still worked… if they could’ve fixed my buttons and updated my browser then I probably would still use it. But I have to say, now that I know what’s out there (i.e. iMac!) I’m completely spoiled. This computer is so fast, efficient and it makes writing and editing a breeze.
The River Cottage itself is gorgeous. I would love to visit sometime. You should check out the series. It’s a refreshing take on the typical cooking show. I like it ;)
Pam Green says
That farmhouse is beautiful! I hope you can visit the area someday. Those carrots looks relish!
Emilie says
Oh me too- that would be the ultimate dream. They have all sorts of cooking classes too and I hear that the grounds are just stunning. One day, I hope!
Kelly @ Inspired Edibles says
Wow, Emilie, I am so inspired by all of these gorgeous dishes (and your ability to make and photograph them all in one week!) ~ there is not one I don’t love. Lucky us you found your way back to youtube ;-). I think I’ll have to familiarize myself with the river cottage ♡.
Emilie says
Thank you Kelly! But don’t give me that much credit ;) The fruit and nut bars were super easy; I made them ahead of time and froze until ready to photograph. Oh, and my granola was frozen too. The little things to get ahead!
Kelly @ Inspired Edibles says
Oh, too funny, I have one of Hugh’s cookbooks! (River Cottage Veg) I didn’t make the connection at first. I thought River Cottage was metaphorical — didn’t realize there was an actual cottage… so my question is, do we plan a trip? ;-)
Emilie says
YES! They have cooking classes too! Do you like the book? I was thinking of getting that very same one ;)
Laura (Tutti Dolci) says
I’m craving those heirloom carrots, gorgeous!
Emilie says
Trader Joe’s strikes again ;)
Ania says
You must have been a very good girl, Emilie ;-)
Those heirloom carrots look mouthwatering good, gorgeous photos.
Isn’t River Cottage awesome? I’m lucky enough to have one of their restaurants not too far away from where I live. If you ever come over to the UK, we can drool over their delicious fare together!
Emilie says
Yes! I was! He sees you when you’re sleeping…
I’m loving the River Cottage at the moment. The series is relatively new to me. Do you have any of his books? I might have to check them out. Or, just take a trip to the cottage myself! How gorgeous!
Anne says
It all looks divine. I most often cut my carrots like this because I’m sure it makes them taste better. Should you ever want to catch a rabbit, bait the trap with carrots but always slice them lengthways, not across because that’s what attracts the rabbits. Just thought you might like to know :)
Emilie says
Oh, you do? I guess I live in a cave. I have to say, I love this technique. It does what it says. Thanks for the tip about the rabbits, Anne. That’s 2 new things I’ve learned this week ;)
Jen @ sweetgreenkitchen.com says
I love the idea of puffed rice in granola, I never would have thought of that. I have a bag of puffed barley, obtained free from my local health food store and NOW I finally know what to do with it. I’ll be mixing up a batch of granola with puffed barley this weekend. AND, those heirloom carrots are simply gorgeous!
Emilie says
Hi Jen! I think puffed rice is absolutely essential to a good granola. But this is only my opinion ;) It really adds a light and crispy texture. Puffed barley would be fantastic too. I’ve never tried it- let me know how it goes!