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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Bananarama [Cake]

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Adapted from Butter Yum’s recipe

Makes one 8×8-inch pan (double recipe for a 9×13 pan)

Ingredients [Cake]:

  • 2/3 cup sugar
  • 1/2 cup sour cream (I substituted this with 1 x 200g tub Jalna Greek yogurt + juice 1/2 lemon)
  • 1 egg
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup mashed super ripe banana (about 2 regular ones – I used 3 lady fingers).
  • 1 teaspoon pure vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Ingredients [Frosting]:

  • 2 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla bean paste* (I used vanilla essence because I had none :()
  • 1 1/4 cups confectioner’s sugar

Directions [cake (easily mixed by hand)]:

1. Preheat the oven to 375F (190.5C) (see note below).

2. Mash bananas and set aside.

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3. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

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4. Add mashed bananas and 1 teaspoon vanilla extract.

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5. Add flour, salt, and baking soda; mix well.

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6. Pour into pan or cupcake/muffin tray that is greased/lined with baking paper.

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7. Bake at 375F (190.5C) for 1 hour or until a toothpick inserted in the centre comes out clean.

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8. Cool completely before frosting.

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Directions [frosting]:

1. Cream butter and confectioner’s sugar together until smooth.

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2. Slowly add the heavy cream; stir until smooth.

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3. Stir in the vanilla bean paste until fully incorporated. (I used vanilla essence.)

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4. Spread on cooled cake or serve with warm cake.

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Note – Bake at 350F if using a glass pan.  Recipe doubles well to fit in a 9×13 pan.

*Here’s the general rule for substituting vanilla: 1 vanilla bean = 1 tablespoon vanilla powder = 1 tablespoon vanilla bean paste = 1 tablespoon pure vanilla extract.


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IMG_20150606_183552308_HDR*Everyone* had seconds!

 

The Best Carrot Cake

Adapted from http://www.gimmesomeoven.com/best-carrot-cake/.

INGREDIENTS:

CARROT CAKE INGREDIENTS:

  • 1 1/2 cups + 2 Tbsp. vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

CREAM CHEESE FROSTING INGREDIENTS:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

HOW TO MAKE THE CARROT CAKE:

Preheat oven to 350 degrees F. G

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

HOW TO MAKE THE CREAM CHEESE FROSTING:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

 

 

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.

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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!

Flour Tortillas – the quickest, easiest bread you’ll ever make!

Mmmm!

So easy, so simple, yet sure to impress! Using ingredients you almost certainly already have in your kitchen pantry…voila!

Ingredients:

Makes 8 tortillas

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons cold, unsalted butter, cut into 1-inch pieces
  • 1tablespoon olive oil
  • 1/2-3/4 cup lukewarm water (water amounts will depend on your flour and the weather)
  • baking spatula/paddle

Plain flour = All-purpose flour (i.e. same thing).

Directions:

1. Combine flour and salt in the bowl, mixing in dry ingredients with the paddle until combined.

2. Add butter pieces and blend until mixture resembles a coarse meal.

*Tip: You may want to melt the butter *slightly* if it is not being cooperative! XD

3. Add olive oil and water; mix only until dough begins to form. When it becomes less sticky, you can use your hands to combine ingredients.

4. Knead dough until smooth (about 5 minutes). Add only enough flour to prevent dough from sticking to hands. Once dough is smooth and kneading is complete, let the dough rest for about an hour or longer.

*Tip: Cover the dough with cling wrap or something to prevent contamination with germs.

5. After sufficient rest time, divide the dough into 8 pieces and roll those pieces into balls.

6. Heat a cast iron pan over medium-high heat.

*Optional- Add a small amount of butter to the pan —if required to prevent sticking.

7. Lightly flour your work surface and rolling pin. Roll your first tortilla as thin as possible and place in the hot pan.

Rolling out tortilla dough…

 

8. Cook about 45 seconds-1 minute, or until the tortilla begins to bubble and brown in spots.

9. Flip over and cook the other side about 30-45 seconds. The tortilla should remain soft (not crispy—this might take practice!) and be golden brown in some spots.

Spotty tortillas are what you are aiming for ^ !

 

10. When finished, wrap in a clean kitchen towel on a plate and continue with the rest of the tortillas.

11. If not using immediately, wait for the tortillas to cool and place in an airtight container. If refrigerated, they should last quite awhile but be sure to check for signs of mould if you leave them too long. Best enjoyed warm there and then! Bon Appetit!

 

Flour makes the world go around!