Simple food from a small kitchen. New recipe most Sundays.
Brown 115 g of butter until it smells nutty, let it cool for ten minutes, then beat in 150 g of brown sugar, one egg and a teaspoon of vanilla. Fold in 120 g of flour, 100 g of rolled oats, half a teaspoon of baking soda and a good pinch of salt. Chill the dough for half an hour, scoop, and bake at 180 °C for 11–12 minutes. They look underdone when they come out — that is the point.
Halve a kilo of tomatoes, roast them with two onions and a head of garlic at 200 °C until charred at the edges. Simmer 150 g of red lentils in a litre of stock, add the roasted vegetables, squeeze in the garlic and blend. Finish with lemon juice, smoked paprika and a spoon of yoghurt.
Mix 500 g of bread flour, 380 g of water, 10 g of salt and a quarter teaspoon of instant yeast. Cover and leave overnight. In the morning fold it a few times, shape it, let it rise for an hour and bake in a preheated lidded pot at 240 °C — 30 minutes with the lid, 15 without.
Slice two red onions thin. Warm 200 ml of cider vinegar with 100 ml of water, a tablespoon of sugar and two teaspoons of salt until dissolved, pour over the onions and wait twenty minutes. They keep for two weeks in the fridge and go on everything.