quick

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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Flourless Chocolate Cookies

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Adapted from OverTimeCook

Ingredients:

  • 3 cups confectioners sugar
  • 2/3 cup cocoa powder
  • 2-4 egg whites (I used 3)
  • 1 teaspoon instant coffee dissolved in 1 Tablespoon boiling water
  • 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups) OR chocolate bits of your choice

Instructions:
1. Preheat oven to 350F/177C. Line a cookie sheet with parchment paper and set aside.

2. In a mixing bowl, stir together the confectioners sugar and cocoa.

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3. Add two egg whites and the coffee.

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4. Stir until combined. Batter should be like a very thick brownie batter.*

*If batter is too thick, add another 1 (or if needed 2) egg whites to achieve the correct consistency.

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5. Gently stir in the chocolate chips. (I used Sublime Gelato’s Hokey Pokey Butter Balls instead. This made my cookies turn out more like toffee – which was a *slight* mistake, but okay.)

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6. Place 1 inch mounds (or balls) of dough about two inches apart on prepared cookie sheet.

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7. Bake at 350 for 13-14 minutes, until tops are crackly.

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8. Leave cookies on parchment paper to cool completely, then gently peel off the parchment and serve.

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Enjoy!

New Year Fortune Cookies

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Adapted from All Recipes

Prep: 15 mins (per batch but may vary) / Cook: 10 mins (depending on your oven’s temperature)

Ingredients

  • egg whites
  • 3/4 cup white sugar
  • 1/2 cup butter, melted and cooled
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.

2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.

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3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

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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

Prosciutto-wrapped Spanish Melon

At Coles - also available at Harris Farm Markets and other green grocers around Sydney.

Found at Coles Parramatta- also available at Harris Farm Markets, probably other Coles and other green grocers around Sydney.

This, my friends, is the humble Spanish melon. 
 
Ugly-looking, sweet-tasting...
 
In Korea, we call it ‘frog melon’ because it is so ugly.
 
Oh, it may be ugly but it sure tastes good!

Look at the inside – yum, yum!

HOWEVER – like the frog prince, if you give it a chance, it will surely amaze you! Sweet, succulent and more flavoursome than watermelon and honeydew put together, I *strongly recommend* trying some ASAP. You won’t regret it!
 

Okay, now for the recipe…

Prosciutto-wrapped Spanish Melon Slices

 

The perfect, yet unlikely accompaniment to melon!

Prosciutto

 

Back of prosciutto packet

Back of prosciutto packet

Ingredients:

            • Prosciutto – thin sliced
            • Spanish melon

Directions:

            1. Dice melon into 3cm x 4cm pieces (rough estimate – totally up to you XD).
            2. Wrap prosciutto around each piece of melon.
            3. Eat or serve and enjoy together!
*Tip: try wrapping one piece and sampling to see if it is too salty or too bland before continuing with the wrapping of the melon with the prosciutto. Remember that prosciutto can be salty and that brands may differ, so adjusting the length of your prosciutto makes all the difference!
 
Oohh! You *must* taste it!

Prosciutto-wrapped Spanish Melon

Oh, you gotta try this!

Prosciutto-wrapped Spanish Melon

 

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!

Mustard-Crusted Tuna Steaks

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This cat knows he wants some!

 

Seasoning the raw tuna fillets…

If you serve it whole^ …

All’s well that end’s well. XD

Ingredients:

  • 2 sushi-quality tuna steaks, thick
  • 1/2 cup yellow mustard seeds
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons coconut oil, plus more *if* needed for cooking
  • 1 small bunch mixed rocket and baby spinach leaves, washed
  • 2 limes, halved

Directions

  1. Grind mustard seeds to a coarse powder in a spice grinder or mortar and pestle. Combine ground seeds with salt and pepper, and spread mixture out on a plate.
  2. Dredge each piece of tuna in the ground mustard mixture, gently pressing the seeds against the tuna so that they adhere.
  3. Place a large skillet over medium heat. Let stand until the skillet feels hot when you place your palm just above it, about 1 minute. Add 1 tablespoons coconut oil to skillet. Heat oil until it is hot but not smoking, about 1 minute more.
  4. Carefully arrange pieces of tuna in the skillet about 1 inch apart (it is easiest to cook 2 pieces at a time; if you do so, add 1/2 tablespoon oil for second batch). Sear tuna about 1 minute, until it releases easily from skillet and the seeds are deep golden brown. Continue process until the long sides are seared. (The tuna will be very rare in the center. If you want the tuna to be more well done, increase cooking time.)
  5. Serve whole or using a sharp knife, slice the tuna into squares. Arrange on plates with a handful of mixed salad and half a lime.
  6. Serve immediately and enjoy!