Bread

Savoury Muffins

Adapted from Kat Carter's Kitchen
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Makes 8-10 medium sized muffins

…A celebration of cheese!

Ingredients:

  • 1 1/2 cups of flour
  • 2.25 tsp baking powder
  • 1/4 Tbsp cumin
  • 1.5 cups of grated cheese
  • 1/2 cup chopped feta
  • 1 egg
  • .75 cups milk
  • 1/2 onion, finely chopped
  • .75 cups of any of the following: roast vegetables, sundried tomatoes, red capsicum, parsley, pesto (today I used sun-dried tomatoes, artichokes and green chillies)
  • black pepper
  • topping: relish of choice (i like to use anathoth tomato relish), sliced tomato, sesame seeds

Method:

1. Preheat oven to 200°C and grease muffin trays.

2. Sift flour, baking powder, cumin and pepper in a large bowl.

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3. Toss through grated cheese and feta.

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4. In another bowl, lightly beat eggs and milk together.

5. Add to dry ingredients along with 1.5 cups of vegetables.

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6. Divide between muffin tins and top each one with a spoonful of relish, some sliced tomato and a sprinkle of sesame seeds.

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7. Bake for 20-25 minutes or until golden brown.

IMG_20150608_192522043IMG_20150608_193020988IMG_20150608_1931232668. Enjoy!

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씬라면 Shin-Ramen Arancini

 

IMG_20150605_183504368Preparation + Cooking time: 40 mins

Ingredients:

  • Shin Ramen soup base
  • Cooked rice
  • Hot n’ Spicy Spam
  • Buffalo mozzarella
  • Olive oil
  • 1 egg
  • Panko breadcrumbs
  • Coconut oil spray (can use canola oil or olive oil if desired)

Method:

1. Empty Shin Ramen soup base into a microwaveable bowl. Add rice into the same bowl. Add hot water and stir.

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2. Microwave, stirring occasionally and adding hot water as necessary until the mixture becomes slightly soft.

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3. Dice some Hot n’ Spicy Spam and add to mixture. Stir to combine.

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4. Put on disposable gloves and spray oil over them so they are non-stick.

5. Cut some buffalo mozzarella into small cubes and set aside.

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6. Scoop some risotto into one hand, place one square of buffalo mozzarella on top, and cover with more risotto so it forms a ball. Repeat until all the risotto is gone.

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7. Crack the egg, whip and then roll your risotto balls in the egg wash.

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8. Sprinkle the breadcrumbs on a tray and roll your now-sticky, egg wash-covered risotto balls to coat them.

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9. Spray your now crumbed risotto balls (which can now be called ‘arancini’) in ample olive oil.

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10. Preheat the air-fryer and then air-fry your arancini, checking mid-way and spraying with oil as necessary, until golden brown.

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9. Serve hot/warm and enjoy! Bet you can’t stop at just one! 🙂

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Arancini – Something Fried from Heaven

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Preparation + Cooking time: 40 mins

Ingredients:

  • Leftover carbonara sauce
  • Cooked rice
  • Milk

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  • Buffalo mozzarella
  • Olive oil
  • 1 egg
  • Breadcrumbs (I didn’t have these so I used tempura batter)

Method:

1. Scoop rice and carbonara sauce into a microwaveable bowl. Add milk.

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2. Microwave, stirring occasionally and adding milk as necessary until the mixture becomes a soft risotto.

 

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3. Put on disposable gloves and rub oil over them so they are non-stick.

4. Cut some buffalo mozzarella into small cubes and set aside.

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5. Scoop some risotto into one hand, place one square of buffalo mozzarella on top, and cover with more risotto so it forms a ball. Repeat until all the risotto is gone.

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6. Crack the egg, whip and then roll your risotto balls in the egg wash.

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7. Sprinkle the breadcrumbs on a tray and roll your now-sticky, egg wash-covered risotto balls to coat them.

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8. Roll your now crumbed risotto balls (which can now be called ‘arancini’) in some olive oil.

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9. Preheat the air-fryer and then air-fry your arancini until golden brown.

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10. Serve hot/warm and enjoy! Bet you can’t stop at just one! 🙂

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Bulgogi + Cheese Gozleme

The BEST of Korea and Turkey! XD

Adapted from Phoodie’s Spinach and Feta Gozleme recipe

MAKES 4 (1 per person is a light lunch)

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Ingredients [Gozleme Dough]:

  • 2 cups (250g) Self-raising flour
  • 220g full fat natural greek yoghurt OR 2 tubs of Chobani Plain Greek Yogurt (170g each)
  • 1/2 teaspoon salt
  • Extra flour for dusting
  • Later – oil of your choice

Ingredients [Bulgogi + Cheese filling]:

  • Canola oil spray
  • 1 cup spring onions (diced)
  • 3 cups Marinated Bulgogi (I used Costco’s but Woolworths is fine too!)
  • 2 cups Shredded Mozzarella
  • *Optional BUT recommended – > Lemon Wedges (to serve)

Directions [Gozleme Dough]:

1. Place yoghurt in a bowl.

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2. Whisk it up with a fork so that it becomes “flat”, add salt and mix some more.

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3. Slowly add the flour, whilst stirring at the same time until it combines to yield a firm and only ever so slightly sticky dough.

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4. Once combined, knead on a surface lightly dusted in flour and then form into a ball.

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5. Place in a bowl and cover with cling film, Leave to rest for 15 minutes.

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6. After 15 minutes, take it out of the bowl and cut it into four quarters.

7. One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.

*Tip: When rolling dough out, be sure to flour both sides so that the dough doesn’t stick to the rolling pin OR the table. Another good thing to do is oil your hands by wearing kitchen gloves and spraying a bit of non-stick cooking spray onto them and then massaging the oil in so that your ‘hands’ are essentially non-stick! 

Directions [Bulgogi + Cheese Gozleme]:

1. Stir-fry the marinated bulgogi with the canola oil or whatever oil of your choice (i.e. coconut or olive) until cooked through.

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2. Stir in the spring onion and set aside to cool.

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3. Add about one large handful of the cooked bulgogi and spring onion mixture to the dough should have been rolled out (step 7 above).

4. Sprinkle with shredded mozzarella.

5. Fold over and seal edges using the end of a fork, or just your fingers is fine.

6. Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good).

7. Flip it when golden and cook the other side.

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8. Cut with a pizza cutter, kitchen scissors or knife and serve with lemon wedges!

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My mum is always the first in line to taste-test!

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Tradtional Turkish Pancake

Alternative fillings:

Beef Filling:

  • 400 grams beef mince
  • 1 tablespoon olive oil
  • 1 onion
  • ½ teaspoon sweet paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste

Peri-Peri Chicken Filling:

  • 400 grams shredded chicken seasoned w/ peri-peri sauce
  • 1 tablespoon olive oil
  • 1 cup continental parsley/spinach
  • 1 cup crumbed feta
  • Salt and pepper to taste

Italian Filling:

  • 200g salami
  • 1 tablespoon olive oil
  • 1 cup sundried tomatoes OR jalapenos
  • 1 cup shredded mozzarella
  • 1/2 cup cooked leek OR spinach OR some vegetable of your choice
  • Salt and pepper to taste

Cornbread w/ Whipped Honey Butter

Adapted from Cooking Classy’s recipe

Makes 12 servings

Ingredients:

Cornbread:

  • 1 cup cornmeal (Polenta)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 2/3 cup unsweetened applesauce
  • 2 Tbsp honey
  • 1/3 cup granulated sugar
  • 2 large eggs
  • Whipped honey butter for serving, recipe follows

Whipped Honey Butter:

  • 1/2 cup salted butter, softened
  • 1/3 cup honey
  • 1/4 cup powdered sugar

Directions:

Cornbread:

1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes.

Polenta in measuring cup

Polenta in measuring cup

2. Preheat oven to 375 degrees.

3. In a bowl, whisk together flour, baking powder, baking soda and salt, set aside.

4. Add melted butter, applesauce, honey and sugar to cornmeal mixture and whisk until well combine. Stir in eggs. Stir in dry ingredients and whisk just until combine and no longer lumpy.

Apple Sauce

Apple Sauce

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5. Pour mixture into a greased 8×8 dish and bake 30-35 minutes until toothpick inserted in center comes out clean.

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6. Cool about 5 minutes before slicing.

7. Serve with whipped honey butter.

Whipped Honey Butter:

1. In a mixing bowl,using an electric mixer, whip together all ingredients until light and fluffy about 2 minutes.

*Alternate method: add in a bit of cinnamon and hint nutmeg for a delicious spiced version.

Yay for corn of all types!