Magic Bar

2 C graham cracker crumbs
1 C unsalted butter, melted
14 oz can sweetened condensed milk
1 C dark chocolate chips
1 1/4 C unsweetened dried coconut (you can buy it bulk from a health-food shop)
1 C walnuts, chopped (peanuts are good too)
1/2 C raisins
5 Tsp rum

Preheat the oven to 325 degrees F. 
Put the raisins in a small bowl, and pour the rum over the top. Microwave for 30 seconds. Set aside for about 5 minutes, and then drain. 
Line a 9" x 13" glass Pyrex dish with lightly buttered foil or parchment paper. 
Mix the graham cracker crumbs with the melted butter, and spread the mixture into the lined baking dish. Smooth the mixture out with your hands or a spatula, so that you have an even layer of graham cracker crumbs. 
Drizzle the can of sweetened condensed on top of the graham cracker crumbs, and then add the chocolate chips, coconut, nuts and raisins (drained) evenly over the top. Carefully push the ingredients down into the sweetened condensed milk. 
Bake for about 35 minutes, and then allow to cool before cutting into squares. 

Tofu and Peanut Stir Fry

14 oz  package of extra firm tofu, rinsed, patted dry and cut into 1/2 inch cubes
2 x 9 oz packages Japanese style noodles
4 Tbsp soy sauce
1/2 tsp ground ginger
1 Tbsp olive oil
1 red bell pepper, sliced
1/3 C crunchy peanut butter
3 Tbsp maple syrup
2 Tbsp rice vinegar
1 Tbsp water
1 Tbsp sesame seeds
2 garlic cloves, chopped finely
1/2- 1 tsp chili paste
1/3-1/2 C cilantro, chopped finely
4 spring onions, sliced finely

Preheat the broiler. 

In a medium sized bowl stir together 1 tablespoon of the soy sauce and ginger, and gently coat the tofu cubes.
Lightly grease a baking sheet and spread the tofu cubes in a single layer and broil for about 5 minutes. Gently turn and broil for another 5 minutes until the tofu is light brown and crispy.
Meanwhile, sauté the red pepper in the olive oil for a few minutes until softened.
In a medium bowl, mix the the remaining soy sauce, peanut butter, maple syrup, rice vinegar, water, sesame seeds, garlic and chili paste and set aside.

Cook the noodles, rinse and drain and place in a large bowl. Stir in the peanut sauce, cilantro, and red pepper. Serve the noodles and top with tofu and spring onions.
This is super scrumptious and really hits the spot!

No-Knead Rye Bread

Ever since discovering Mark Bittman's no-knead bread recipe several years ago, I've been obsessed with the concept of no-knead bread. Of course you just need to be patient while the dough is rising.
This bread has a beautiful dark color from the molasses and a delicious flavor from the rye and caraway seeds.

2 C white whole wheat flour

1 C all-purpose flour
1 C rye flour
2 Tbsp caraway seeds
3 tsp Kosher salt
1/4-1/2 tsp yeast
2-3 Tbsp molasses
2 1/8 C warm water
Thoroughly mix all the dry ingredients in a large mixing bowl.
In a small bowl dissolve the molasses in the warm water, and then add this mixture to the dry ingredients and mix well. The dough will be a bit shaggy but that's fine.
Cover the bowl with plastic wrap and put somewhere warm for about 12 to 18 hours.
The dough will increase in size and be quite bubbly and wet. Scrape out on to a well-floured board and roll the dough into a ball. Cover loosely with a well floured tea towel, and allow to rise for about 2 hours.
Put a Le Creuset Dutch oven in the oven, and preheat to 475°. 
With very thick oven gloves remove the Dutch oven, and pour in the dough ball. Give the Dutch oven a good shake to even out the dough. Add the cover and bake for 25 to 30 minutes. Remove the lid and bake for another 5 minutes.
Carefully turn out the bread on to a cooling rack, and allow to cool before cutting.
Let me know what you think!

Mrs Stamberg’s Cranberry Relish

I heard Susan Stamberg talk about this cranberry relish several years on NPR, and the recipe sounded totally irresistible. I loved her description of the relish being Pepto Bismol pink, and it certainly is pink! 

It’s super easy to make and adds a lovely freshness and tartness to roast turkey, or any other roasted meat for that matter.

2 C whole raw cranberries, washed

1 medium onion, chopped

3/4 C sour cream

1/2 C sugar

2 Tbsp horseradish 

Pulse the cranberries and onion together in a food processor, so that you have a chunky texture.

Add the other ingredients and mix well.

Freeze for about half an hour in a plastic container before serving.