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SALUTE… Fave Recipes

Crunchy Crust

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Slices beautifully

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I usually bake my own bread, and sometimes make extra loaves to give away. There’s something special about giving a still-warm loaf of home-made bread to friends or family.

I have finally discovered, through trial and error, a bread recipe to please everyone in my family – it’s not too grainy and not too ‘white’.

This dough recipe makes one  large loaf. I buy the multi-grain (includes 8 grains) flour from an Indian grocer (the brand is DEEP Indian Gourmet).

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Ingredients:

500 grams strong bakers flour

100 grams multi-grain flour (use 400g bakers flour to 200g multi-grain for a heavier loaf)

1 teaspoon salt

1 tablespoon olive oil

400 mls lukewarm water

1 tablespoon caster sugar

2 & 1/2  teaspoons yeast

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Dissolve sugar in small amount of the lukewarm water, add the yeast.

Sift flour and salt.

When yeast is fluffy in about 5 minutes, add remaining water and olive oil.

Make a hole in the centre of flour mixture, add yeast water, and mix in quickly.

Knead vigorously for up to ten minutes.

Place dough in large oiled bowl, cover with cling wrap and leave for 40 minutes to double in size in warm place.

When dough has doubled in size, gently shake bowl, upside down, to release the dough onto floured surface. Handle gently to expel excess air and then place in large loaf tin. 

Leave in a warm place to double in size again for 40 minutes, then spray lightly with fresh water for a crunchy crust. Bake in 200° forced fan oven (210° ordinary oven) for 25 minutes or until the bottom of loaf sounds hollow when tapped.

I heat the oven to 200° (fan forced) with a pizza stone on the bottom rung, for at least 40 minutes before putting the loaf in. You will never have a loaf that is uncooked on the bottom if you use a pizza stone.  Once cooked, leave the loaf for ten minutes to cool before slicing (if you can wait that long!)

Our family doesn’t buy in pizzas because this recipe is so quick and easy, and so much tastier!

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Updated May 2017

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This amount of dough makes two family size  pizzas. 

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Ingredients:

2 teaspoons dried yeast

1 teaspoon caster sugar

1 cup lukewarm water

2 cups strong bakers flour

1 heaped teaspoon salt

1 tablespoon olive oil

 Add fresh herbs such as rosemary to dough at this stage  for extra flavour if desired

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In large bowl mix sugar into lukewarm water, then add yeast.

Leave for about 5 minutes until puffy. Add dry ingredients and oil, mix well in the bowl, then place dough onto floured bench and cut in two. Use palm of your hand to lightly roll each piece of dough in a circular motion until ball shaped.  

Brush olive oil over pizza trays and after rolling each ball of dough into small rounds half the size of pizza trays,  using a rolling pin (lightly and sparingly), place the rounds on pizza trays and continue to gently push dough with your fingers out to edges of trays, pressing down firmly around the outside edges so it will not rise away from edges. Leave to rise at least 2 hours, the longer the better, then cover with favourite toppings. Or, alternatively, you can leave the kneaded dough in the bowl to rise, then knead again and roll out, place on pizza trays and then add toppings. 

Bake in 220° forced fan oven for 20 – 25 minutes. You can use a pizza stone in middle of oven and heat it for at least 40 minutes before placing the pizza tray onto it.

Ideas for toppings:

I grate New Zealand easy-melt Mainland Colby cheese, or Italian Mozzarella,  and finely chop an onion to use as a base over the rolled-out dough which has first been brushed with tomato sauce or tomato pesto. Add things like olives, onions, & halved cherry tomatoes, or pineapple, bacon, mushrooms & onion, or chopped leftover sausages or ham etc etc. When cooked, sprinkle with fresh rocket or basil.

Too easy!

-Anne Frandi-Coory

This cake is so delicious and moist, it disappears very quickly in our house. Try it for yourself.

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Chocolate Guinness Cake – one slice just doesn’t do it!

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INGREDIENTS:

125 grams of butter at room temperature

250 grams light brown sugar

175 grams plain flour

50 grams cocoa powder

1/2  teaspoon baking powder

1 teaspoon bicarbonate soda

200 mls Guinness or other stout

METHOD:

Cream butter and sugar until pale and creamy. Sift flour, baking powder and bicarbonate of soda into a bowl. Gradually beat in alternately the eggs, dry ingredients and stout until all have been added and the mixture is smooth.

Transfer the mixture into a 20 cm spring-form tin which has been greased and the bottom lined, spreading the surface level. Bake in preheated oven at 160°C for 45-55 minutes until well risen,the top is slightly cracked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for ten minutes then loosen edges, and turn out onto a wire rack to cool.

ICING:

Two  tablespoons of sifted cocoa dissolved in small amount of boiling water (add water by the tablespoon)  add icing sugar and a teaspoon of vanilla essence,  beating until smooth and firm enough to spread over warm cake.

 

 

 

 

 

Delicious! Sweet Chilli Sauce Using long red peppers

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Sweet Chilli Sauce: Beautiful colour & simply delicious!

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  •  red chillis & 1 firm red bell capsicum to make up 500g  (the capsicum makes a slightly less hot sauce)
  • 3 garlic cloves
  • 750mls white vinegar
  • 645g (3 cups) castor sugar
  • 1 or 2 teaspoons finely grated ginger (optional)
  • 1 level teaspoon sea salt
  • 1/4 teaspoon chilli powder (you can increase to 1/2 teaspoon for extra heat) optional.

De-seed the capsicums, and all but one long chilli, and chop coarsely, then place in food processor with peeled garlic, grated ginger and 250mls of vinegar; process until finely chopped.

Put the processed capsicum/chilli mixture into large pan, add remaining vinegar, castor sugar, salt and chilli powder.  Cook over low heat, stirring until sugar dissolves. Increase to high heat and bring to the boil, then reduce heat and simmer, stirring occasionally.  Usually takes 40 – 60minutes. Put saucer in fridge to test sauce is ready-it will jell in the saucer in five minutes or so.

Pour into sterilised bottles and seal. Makes approximately 1 litre of sauce.

My family loves this sauce with stir fry dishes, especially chicken!

Roast Pumpkin & Sweet Potato Soup – easy to cook  & economical

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Roasted pumpkin etc in chicken stock; about to top up and cover with water ready to simmer

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Ingredients

 

Half a large grey pumpkin or whole jap pumpkin, unpeeled

1 small pink sweet potato (kumara) peeled

1 large  potato peeled

1 large onion

½ teaspoon ground coriander

2 cloves of garlic

Chicken stock*

2 long rashers of bacon (Optional)

Cut up pumpkin and sweet potato into large pieces, cut potato into smaller pieces.  I brush the pieces in olive oil before baking them in the oven at 200°C until soft.  Pumpkin easily peeled when cool.

Sautè the chopped onion and garlic, then add chopped bacon if using it.

Put all in large pot with coriander and cover with chicken stock. Top up with water if necessary.   Simmer for at least 45 minutes, until all veges are pulped.  Add sea salt and ground pepper. Mix to smooth consistency with hand held electric creamer, or mash.

Garnish with chopped Italian parsley.

There is no dairy used, so will keep well in fridge.

*I simmer the carcass of a roast chicken, (cover with water)  including skin and any juices from the roasting pan, for 45 minutes and freeze in small containers for my supply of chicken stock. Healthier for children and people on low salt diets; bought stock is very salty

Now that winter is almost upon us, it's time to pick those green tomatoes growing outdoors.

CWI GREEN TOMATO RELISH:

5kg green tomatoes
1kg sugar
2 dessert spoons tumeric
2 teaspoons cayenne pepper
1 1/2 teaspoons ground all spice
2kg onions
2 dessert spoons mustard
4 dessert spoons flour
1 1/2 teaspoons ground cloves
12 pieces garlic
2 large green apples
salt

Slice the tomatoes, onions and apples, put salt between the layers and stand overnight.
Drain off next morning, cover with vinegar and boil with 3/4 hour with spices, then add the flour, tumeric and mustard mixed with a little cold vinegar and boil off for another 3/4 hour or until the relish thickens slightly.
Bottle and seal when hot or cold.

I find the easiest way to sterilise jars is to preheat the oven to 100° C  and put jars and lids in for at least 30 minutes.  Take the jars out when relish is ready to be bottled.  If you are going to keep the relish for some time make sure you label the jars with the date and line the inside of the lid with cling wrap.

Lunch Snacks – All nuts, fruit & grains

Home made from these ingredients & more

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Breakfast Muesli

  • 2 cups old-fashioned rolled oats

  • ½ cup quinoa flakes

  • ¾ cups raisins

  • ½ cup dried berries, such as blueberries or cranberries

  • ½ cup dried date pieces

  • ½ cup slivered or chopped almonds

  • 1/3 cup raw unsalted sunflower seeds

  • ¼ cup toasted wheat germ

  • 1/4 cup shredded coconut

  • 1/4 cup flax seed

  • Cornflakes or similar bought cereal can be added for a lighter muesli for children
  • I chop dried fruit, especially large raisins, dates
  • If I’m also making muesli bars I double the above recipe

Keeps well in air tight container for up to two months.

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To make the fruit & nut snack bars:


  • 3 cups of the home made muesli above

  • ½ cup self-raising wholemeal or white flour

  • ¼ cup flax seeds

  • ¼ cup rice flour

  • ¼ cup packed dark brown sugar

  • ¾ cup liquid honey or maple syrup

  • ¼ cup tahini

  • 2 to 3 tablespoons of yoghurt

  • 1 egg

Preparation:

1.Preheat the oven to 180º c. Line a greased oblong baking pan with baking paper and set aside.

2. In a medium-sized mixing bowl, mix together the muesli, flour, flax seeds,  and brown sugar until well combined. In a small mixing bowl, whisk together the honey or syrup, tahini, egg and yoghurt. Add the wet ingredients to the dry, mixing until well combined. Spread into the prepared pan and bake for 20 to 30 minutes until golden brown. Allow to cool for 15 mins then transfer carefully to a wire cooling rack and allow to cool completely before cutting into bars.  I wrap them individually in tin foil for packed lunches.

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