An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery by Chris-Rachael Oseland Page A
Authors: Chris-Rachael Oseland
Tags: Cookbook
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hand in case of visiting wizards.
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VEGAN VARIATION
This tart is a couple tablespoons away from being accidentally vegan. Take it the rest of the way by substituting vegan margarine or coconut oil for the butter. Don’t exclude the fat completely or you’ll end up with something that looks and smells great, but just doesn’t have the right mouth feel.
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Lavender and Lemon Bread
This easy dessert bread will leave your home smelling like an English garden. If you’re feeling extra decadent, try substituting heavy cream for the milk. If there’s any left after dinner, try smothering a thick leftover slice with butter and toasting each side in a skillet for a quick breakfast. The texture change from toasting does surprisingly delightful things to the flavor, and will make you completely forget that you’re eating leftovers.
Batter:
½ c / 115 g butter, softened
1 c / 400 g sugar
3 eggs
zest of ½ lemon
juice of ½ lemon
⅔ c / 155 ml whole milk or almond milk
1 ½ tbsp dried lavender flowers
2 c / 260 g flour
1 tsp baking powder
½ tsp salt
Glaze :
1 tbsp dried lavender flowers
zest of ½ lemon
juice of ½ lemon
1 c / 130 g powdered sugar
Preheat your oven to 350F/180C.
Cream together the butter and sugar. Beat in the eggs, lemon juice, and lemon zest. Once you have a thick, delicious smelling paste, mix in the milk and lavender flowers until all the liquid ingredients are smooth. Let the mix rest for 1-2 minutes so the lavender will have a little time to absorb some moisture.
Meanwhile, whisk together your flour, baking powder, and salt in another bowl.
Once you’ve decided the lavender has rehydrated enough, add your dry ingredients to the wet ingredients and mix it all into a heavy batter.
Butter the heck out of two loaf pans. This isn’t health food. The butter will both add flavor to the crust and, more importantly, help the bread slide out easily.
Divide the batter equally between the pans and bake your loaves at 350F / 180C for 40-45 minutes, or until the top is a light golden brown and a toothpick inserted in the center comes out clean.
While the loaves bake, prepare your topping by whisking the powdered sugar and lemon juice together until free of lumps. Add the lavender flowers and lemon zest. If the mix is too thin for your taste, you can add more powdered sugar 1 tbsp at a time until it reaches your desired thickness. Remember, the goal here is a light glaze that will soak right into the bread, not a heavy icing.
When the bread comes out of the oven, immediately start jabbing the top with a sharp tined fork. Don’t rake into it. You just want to create some subtle holes in the crust so the icing can penetrate.
When you decide you’ve punctured your bread enough, pour half the glaze over each loaf. Let the loaves sit in their pans for at least 10 minutes while the bread cools and the glaze soaks into the top. Use a butter knife or thin spatula to loosen the sugar coated sides. If you used enough butter, the loaves should now slide right out of the pans. If you want neat, presentable slices, let the bread cool completely before slicing. Confidentially, it’s worth giving up a little presentation to rip into this while it’s still warm.
Most of the Supper recipes could be made in less than 90 minutes. Since Dinner was the last Hobbit meal of the day, it’s a fitting place for the slowest, most labor intensive recipes.
These dishes may take longer to cook, but they make up for it by being a lot less expensive. A whole chicken is not only more affordable than a rack of lamb, but also provides more meat. Oxtails are not only a small fraction the price of venison, but you can also make a delicious broth from the bones. These cheaper cuts of meat, which were common in Tolkien's day, have gone out of fashion in favor of more expensive boneless, skinless fillets with low fat and fast cooking
----
VEGAN VARIATION
This tart is a couple tablespoons away from being accidentally vegan. Take it the rest of the way by substituting vegan margarine or coconut oil for the butter. Don’t exclude the fat completely or you’ll end up with something that looks and smells great, but just doesn’t have the right mouth feel.
----
Lavender and Lemon Bread
This easy dessert bread will leave your home smelling like an English garden. If you’re feeling extra decadent, try substituting heavy cream for the milk. If there’s any left after dinner, try smothering a thick leftover slice with butter and toasting each side in a skillet for a quick breakfast. The texture change from toasting does surprisingly delightful things to the flavor, and will make you completely forget that you’re eating leftovers.
Batter:
½ c / 115 g butter, softened
1 c / 400 g sugar
3 eggs
zest of ½ lemon
juice of ½ lemon
⅔ c / 155 ml whole milk or almond milk
1 ½ tbsp dried lavender flowers
2 c / 260 g flour
1 tsp baking powder
½ tsp salt
Glaze :
1 tbsp dried lavender flowers
zest of ½ lemon
juice of ½ lemon
1 c / 130 g powdered sugar
Preheat your oven to 350F/180C.
Cream together the butter and sugar. Beat in the eggs, lemon juice, and lemon zest. Once you have a thick, delicious smelling paste, mix in the milk and lavender flowers until all the liquid ingredients are smooth. Let the mix rest for 1-2 minutes so the lavender will have a little time to absorb some moisture.
Meanwhile, whisk together your flour, baking powder, and salt in another bowl.
Once you’ve decided the lavender has rehydrated enough, add your dry ingredients to the wet ingredients and mix it all into a heavy batter.
Butter the heck out of two loaf pans. This isn’t health food. The butter will both add flavor to the crust and, more importantly, help the bread slide out easily.
Divide the batter equally between the pans and bake your loaves at 350F / 180C for 40-45 minutes, or until the top is a light golden brown and a toothpick inserted in the center comes out clean.
While the loaves bake, prepare your topping by whisking the powdered sugar and lemon juice together until free of lumps. Add the lavender flowers and lemon zest. If the mix is too thin for your taste, you can add more powdered sugar 1 tbsp at a time until it reaches your desired thickness. Remember, the goal here is a light glaze that will soak right into the bread, not a heavy icing.
When the bread comes out of the oven, immediately start jabbing the top with a sharp tined fork. Don’t rake into it. You just want to create some subtle holes in the crust so the icing can penetrate.
When you decide you’ve punctured your bread enough, pour half the glaze over each loaf. Let the loaves sit in their pans for at least 10 minutes while the bread cools and the glaze soaks into the top. Use a butter knife or thin spatula to loosen the sugar coated sides. If you used enough butter, the loaves should now slide right out of the pans. If you want neat, presentable slices, let the bread cool completely before slicing. Confidentially, it’s worth giving up a little presentation to rip into this while it’s still warm.
Most of the Supper recipes could be made in less than 90 minutes. Since Dinner was the last Hobbit meal of the day, it’s a fitting place for the slowest, most labor intensive recipes.
These dishes may take longer to cook, but they make up for it by being a lot less expensive. A whole chicken is not only more affordable than a rack of lamb, but also provides more meat. Oxtails are not only a small fraction the price of venison, but you can also make a delicious broth from the bones. These cheaper cuts of meat, which were common in Tolkien's day, have gone out of fashion in favor of more expensive boneless, skinless fillets with low fat and fast cooking
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