Autumn Recipes From Silsal

From breakfast to dinner, these delicious and flavorsome autumnal recipes should be enjoyed before the cold winter fully sets in.

Assorted Croissants

Ingredients

(Makes 12)

  • 500g white flour
  • 300g butter, at room temperature,
  • 1 egg, beaten
  • 2 tsp salt
  • 50g sugar
  • 14g active dry yeast
  • Oil, for greasing
  • Nuts, to taste
  • Powdered icing sugar

Directions

  1. First, mix flour, salt and sugar in a bowl. Then, pour 300ml cold water into a jug and add yeast then stir well. Make a well in the flour and tip the liquid in. Mix, then knead on your work surface for 10 minutes. Shape dough into a ball and place in a lightly oiled bowl, cover and chill for minimum 2 hours.
  2. Place butter between 2 sheets of baking parchment. Using a rolling pin, hit and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and place in the fridge to chill.
  3. Place chilled dough onto a floured surface and roll until it creates a 40 x 20cm rectangle. Put the unwrapped slab of butter in the center of the dough, so it covers the middle section.
  4. Fold one side of the dough halfway up and across the butter. Then, fold the other side of the dough up and across the butter in the same way, so that the two edges of meet in the center.
  5. Fold dough in half, so the point where the ends meet becomes the seam. Cover with cling film and leave to chill for 30 minutes.
  6. Repeat the rolling, folding and chilling process (steps 3-5) twice more – rolling the pastry while it’s folded – without adding more butter. Wrap and chill overnight.
  7. The next day, place dough on a lightly floured surface and roll into a large rectangle, measuring 60cm x 30cm. Use a sharp knife to trim the edges to neaten if necessary.
  8. Cut the dough in half lengthways so that you have two long strips, then cut each strip into six triangles.
  9. Take each triangle in turn and gently pull the two corners at the base to stretch and widen it.
  10. Beginning at the base of each triangle, begin to softly roll into a croissant, being careful not to crush the dough.
  11. Continue rolling, ensuring the tip of each triangle is tucked under the croissant to hold in place.
  12. Bend the ends of the croissants in, then transfer them to baking trays lined with baking parchment, leaving space between each. Cover with lightly oiled cling film and leave for 2 hours to rise.
  13. Heat oven to 200C. Mix the beaten egg with a little salt and use to glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
  14. Once cool, mix icing sugar with water and drizzle on croissants. Then quickly sprinkle with nuts like walnuts or pistachios.

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Kalimat Cake Stand

Eggs Benedict with homemade Hollandaise

Ingredients

(Makes 4 servings)

For the eggs:

  • 4 spring onions
  • olive oil
  • 1 whole nutmeg , for grating
  • 1 lemon
  • 4 English muffins
  • 8 small free-range eggs
  • 100 g wafer-thin smoked turkey ham
  • Sea salt, to taste
  • Pepper, to taste
  • Truffle oil

For the Hollandaise:

  • 100 g unsalted butter
  • 2 large free-range egg yolks
  • 1 teaspoon Dijon mustard
  • white wine vinegar

Directions

  1. Preheat the oven to 180ºC.
  2. Finely chop the spring onions then place a large frying pan on medium-low heat. Add a drizzle of oil, the grating of nutmeg and a good pinch of sea salt and black pepper. Cook for 10 minutes, then add a squeeze of lemon juice to taste and keep warm.
  3. To make the hollandaise, melt butter in a small pan. Put the egg yolks in a heatproof bowl over a pan of gently simmering water and add a tablespoon of lemon juice and mustard, and whisk well.
  4. Whisk continuously and very slowly pour melted butter into the egg mixture, until combined. Add a splash of vinegar and season to taste with salt and pepper.
  5. Turn off heat and keep warm over the pan of water, stirring occasionally, and loosening with extra water if needed.
  6. Warm muffins in the oven. Meanwhile, press an oiled sheet of good-quality cling film into an oiled teacup, then crack 2 eggs into it. Add truffle oil for extra flavor. Bring the sides up, easing out any trapped air. Twist together and tie a tight knot to pouch the egg into a parcel.
  7. Repeat with the remaining eggs.
  8. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze.
  9. Halve the warm muffins, then divide spring onion over and add turkey ham.
  10. Unwrap the poached eggs and balance on top, spoon a tablespoon of hollandaise over each one.

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Kufic Salad Plate

Lavander Macarons

Ingredients

For the macarons:

(Makes 20 macarons)

  • 1 cup confectioners sugar
  • 1 tbsp dried lavender buds
  • ¾ cup almond meal
  • 2 egg whites
  • 3 tbsp sugar
  • Purple good coloring

For the honey buttercream:

(Makes filling for 20 macarons)

  • 1/2 cup butter (1 stick)
  • 1 cup confectioner’s sugar
  • 2 tbsp natural honey

Directions

  1. Preheat your oven to 150°C degrees. Line two baking sheets with parchment paper.
  2. Blend confectioners sugar, lavender, and almond meal in a food processor until fine, then whisk everything into a large bowl.
  3. Add egg whites and sugar into the bowl of a stand mixer and mix for 3 minutes on level 4.
  4. Then, increase the power up to level 7 and whisk for an additional 3 minutes.
  5. Increase the power up to 8 and whisk for an additional minute or until mixture is stiff meringue.
  6. Add food coloring and whisk at 8 speed for an additional minute. Knock the meringue that’s trapped in the whisk back into the bowl
  7. Next, add the almond meal mixture into the bowl all at once.
  8. Use a folding motion to incorporate the dry ingredients and a rubbing motion, to deflate the meringue against the side of the bowl.
  9. Fold mixture about 35 times, to deflate the egg whites.
  10. Fill a pastry bag with the batter. You can use a pastry bag with just a coupler, or with a tip. Pipe your shells onto the parchment-paper lined baking tray, a little more than 1 inch in diameter, spacing them about 1 inch apart.
  11. When you’re done piping, pick up the pan and bang it against your counter to remove any trapped air bubbles.
  12. Slide the pans into the oven and bake for about 15 minutes, at which point the shells should be able to be cleanly picked off the parchment paper.
  13. As shells cool, prepare the filling. In the bowl of a stand mixer, beat the butter using the whisk attachment for about 2 minutes.
  14. Slowly add the confectioner’s sugar, and whisk. Then add the honey and whisk for one minute.
  15. Once shells are cool fill your macarons with the honey buttercream using a pastry bag or spoon.

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Ghida Espresso Cup – Turquoise

Simple Spicy Shrimp

Ingredients

(Makes 2 servings)

  • 12 
shrimp peeled, deveined
  • 2 
tablespoons olive oil
  • 2 
garlic cloves, crushed
  • ¼ teaspoon red pepper flakes
  • 1 
teaspoon steak seasoning
  • 1 
teaspoon lemon zest
  • 2 
teaspoons lemon juice
  • 1 
tablespoon fresh parsley, chopped
  • Sea salt, to taste
  • Pepper, to taste

Directions

  1. Heat a large skillet over medium-high heat.
  2. Add garlic, olive oil, red pepper flakes and shrimp.
  3. Season with grill seasoning and add salt and pepper, to taste.
  4. Cook shrimp for 3 minutes or until just pink.
  5. Add lemon zest, juice, & chopped parsley.
  6. Remove shrimp from pan and serve.

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Kufic Serving Platter

Silsal