Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 30

75g sun-dried tomatoes (the dry ones, not in oil)

175ml goat’s milk

2 medium leeks

150ml olive oil

1 tablespoon finely chopped garlic chives

1 tablespoon blue poppy seeds

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon rapadura

300g spelt flour

30g kuzu, powdered

1½ teaspoons baking powder

150g butter, cold and diced

30g olives with stones, pitted and finely chopped

1 small carrot, grated

1 medium beetroot, grated

3 eggs

120ml goat’s yogurt

Put the sun-dried tomatoes in a small dish, cover with the goat’s milk and leave to soak for at least a couple of hours, but, if possible, overnight in the fridge. When you’re ready to begin cooking, preheat the oven to 180°C/350°F/Gas Mark 4.

Chop the roots and the very tops off the leeks, then slit them down their lengths and chop into 2cm-ish chunks. Put the chopped leeks into a colander and rinse thoroughly in cold water. Put the colander over a large saucepan of boiling water on a medium heat, cover and steam for a few minutes.

Heat a tablespoon of the oil in a large frying pan or wok, over a high heat, then fry the leeks, garlic chives, poppy seeds, herbs and the rapadura, stirring them with a wooden spoon. The mixture should caramelize quickly, but make sure it doesn’t burn. Take the pan off the heat.

In a big bowl, mix the flour, kuzu and baking powder, then throw in the butter. With your cold fingers, lightly rub the butter into the flour to make crumbs. Strain the goat’s milk into another bowl and set aside. Chop the soaked tomatoes roughly with scissors, then add them to the flour. Now add the leek mixture, olives, carrot and beetroot to the flour as well.

Break the eggs into the milk, add the yogurt and olive oil, then whisk well. Pour this liquid into the flour bowl little by little, stirring as you do. Slowly combine all the ingredients in this way to form a thick batter. Spoon the mixture into a well-oiled 25cm-round cake tin, preferably with a loose bottom to make it easier to get the cake out. Put the cake tin onto a baking sheet, just in case.

Bake the cake for about 50 minutes. It’s done when a metal knife, inserted into the middle of the cake, comes out clean – and when your kitchen is full of herby caramelized onion smells. Serve the cake hot, or leave it to cool on a wire rack and serve cold.