Yifat Castle from Mooka Gelato offers Noni Needs a heavenly smelling, simple and quick and easy recipe from her childhood.
It is called Boeekos pronounced (bo ee kos).
They are a sort of a cheese bun/scone and originate in the Balkan (the recipe is from Yifat’s neighbour who was from Bulgaria).
Boeekos
Boeekos
Yifat with Mooka Gelato
Boeekos
You will need :
350g self raising flour 1 Large egg 200g melted butter 250g cottage cheese 100g of grated Cheddar cheese 100g Parmesan or pecorino 100g Feta cheese
For decoration: Sesame seeds An egg or a bit of milk for brushing
Equipment: Bowl and a large spoon Lightly greased Muffin tray for 12 muffins
Put all the ingredients into a bowl and mix well. You can do this by hand or using a free standing mixer. There might still be few cheesy lumps but as long it’s all incorporated you are good to go! Divide the mix evenly into the 12 spaces In your muffin tray. It looks like a horrible sticky mess but fear not ! The result is impressive and addictive too. Brush with milk or egg and sprinkle with the sesame seeds. Bake in an oven at 200c for about 20 minutes. You will know the buns are ready because your kitchen would smell heavenly and the buns would be lightly browned . Cool down and enjoy as a light lunch with a little salad or just as a snack. * if you don’t have a muffin tray you can roll out the mix/ dough by hand and put on a baking tray covered in baking parchment. They might look a bit wonky but that’s ok; I look a bit wonky too but still gorgeous.
If you want to get Mooka by the scoop visit Fitzcane’s in Chichester or Shakeadelic in Chichester. You can also buy it by the tub from Madelein’s kitchen in Lavant street.
Vicky Evans, over in Hedley Down, chats to Noni Needs about pilates and why the precision of the movement helps with the building of strength in your body.
Vickie Christie loves food. She’s best known throughout Petersfield for her sourdough bread at The Real Bread Company and Junipers, in Lavant Street, Petersfield.
But here, she chats to Noni Needs about her favourite Veganuary recipe – Mujadra and her love of Dahl.
Both comforting foods at their best.
Vickie’s Mujadra Recipe: It’s VEGAN, highly nutritious, cheap and easy to make, COMFORTING and all the ingredients, except for onions are available in JUNIPER – in the amounts you want – waste free and packaging free! (If you need an onion, get one from Bunches just down the road). Based on a recipe from Ottolenghi’s ‘Jerusalem’ cookbook:
You’ll need:
250 green lentils 4 medium onions 3 tbs plain flour ½ tsp turmeric 1 ½ tsp all spice 1 ½ tsp cinnamon 2 tsp cumin seeds ½ tbs coriander seeds 200g basmati rice I tsp sugar 350 ml water Veg oil 2 tbs olive oil Salt and ground black pepper
Cook the lentils in plenty of salted boiling water for 13 mins. Drain.
Slice onions finely then in a bowl mix with the flour and 1tsp salt to coat
Fry the onions (in a deep sided frying pan with a lid) in plenty of medium hot veg oil IN BATCHES so they are crispy and brown but not burnt. Drain on kitchen paper.
Wipe the pan clean and dry-fry cumin and coriander for about a minute, add the uncooked rice, olive oil, remaining spice, sugar, salt and plenty of ground black pepper. Stir for a minute then add the cooked lentils and the water. Cover with your lid and very GENTLY simmer for 15 mins. With lid still on, take off the heat and leave to sit steaming for a further 10 mins. Scatter ½ the onions over and mix in, then sprinkle the remaining ones on top.
YUM! We’d always love to hear what you think of our recipes and any of your own you’ve tried out. Contact Noni at team@petersfieldradio.uk
Lucy Lomax updates Noni Needs on what Free Shop Friday is up to during this January lockdown.
And praising the Community support they receive especially from The Food Bank, The Half Moon in Sheet (making ready meals), Petersfield Lions, all the supermarkets, and food Shops who donate.
Kate Fairweather shares her Delia recipe with Noni Needs, somewhere near Durleighmarsh, for Key Lime Pie.
A very famous Floridian recipe. That uses Key Limes but other limes will do.
It’s a great citrus treat that accompanies cuisine that isn’t English or European.
Image free from Pixaby By RJ Sinder
Just a note of what you’ll need: For the base: 3.5 oz (95g)butter 6 oz (175 g) digestive biscuits2 oz (50 g) Grape-Nuts breakfast cereal
For the filling: I level tbsp grated lime zest (zest of 3 limes) 5 fl oz(150ml) lime juice (juice 4-5 limes) 3 large egg yolks 14 oz (400 g) condensed milk
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a loose-based flan tin with a diameter of 9 inches (23 cm), 1 inch (2.5 cm) deep, and a solid baking sheet.
James “Foodie’ Fairweather talks to Noni Needs about cooking a Khoresh and the ultimate test of any Persian chef – checkout their chelo rice and the butter crispy Tahdig.
And there’s a recipe for how to make that all important rice – if you dare.
Melt butter and sugar in a pan. Stir in egg. Preheat oven to 350F(180C). Put small heaps of mixture onto a grease tray allowing room to spread. Bake for 10-15mins in moderate oven. Allow to half cool before transferring to wire racks. Coat bottom with melted chocolate. Store in refrigerator.
Clare Boyd-Wallis chats to Noni Needs about her festive plans with grown-up Children coming home for Christmas and needing to add vegetarian to her cooking repertoire.
Clare shares a favourite aunt’s family chicken and broccoli recipe that can be modified and caters for vegetarians and meat eaters. And pulled out of the freezer when needed.
And Clare talks helpful cooking tips from Bish Bash Bosh, a vegetarian sensation.
Clare B-W’s Chicken and Broccoli in a Mayonnaise Curried Sauce Serves 6
You will Need: 1 large chicken 1 onion 1 carrot Bouquet Garni (or a few herbs) Salt and Pepper A few whole peppercorns 2Ibs Broccoli Butter for greasing
For Sauce: 2oz Butter 2oz Plain Flour 1 rounded tablespoon of curry powder 7oz Evaporated milk 2 tablespoons Mayonnaise 2 tablespoons of lemon juice 2 oz Cheddar cheese (a little more to sprinkle on top) Some bread crumbs
Poach Chicken in large saucepan having covered with water. Add chopped onion and carrot, black peppercorns and Bouquet Garni. Simmer until juices run clear. Leave chicken to cool, while still warm remove meat from chicken and set aside. Keep one pint of the water for your sauce removing veg and Bouquet Garni. Cook Broccoli until tender. Drain and run under cold water to refresh colour. Butter large oven dish and place Broccoli in a layer on the bottom.
Melt butter, flour and curry powder. Cook briefly and then gradually add the stock from the chicken. Once sauce begins to boil remove from the heat and add evaporated milk, mayonnaise, lemon juice and grated cheese. Season to taste. Make a layer of chicken on the broccoli and pour over sauce. Sprinkle grated cheese on top with bread crumbs. When cool dish can now be frozen.
Heat through at 180 degrees until browning and bubbling.
A vegetarian version can be made using Quorn pieces, find them in the freezer section of the supermarket. Roast Quorn on an oven tray and then put over broccoli. Use a vegetarian stock cube to make stock and then do as above.
