Posted on: December 1st, 2014 by admin No Comments

I love making bread, it’s my all-time favorite food, above chocolate even! Seriously bread is my weakness. So here’s my latest, pretty versatile recipe that is Challah originally, but you can leave out the eggs, or half the honey and it’s good too.

  • 1 1/2 cups of water (lukewarm – so the yeast can feed)
  • 1 sachet of dry yeast (roughly 7-8grams)
  • 1/4 cup honey
  • 1 tsp salt
  • 2 eggs (whisked, set aside a little of this for brushing the loaves, use about 1.5 eggs in the bread mix, or you can just use 1 egg, with no egg wash)
  • 1 Tbsp vege oil (or melted butter)
  • 4 cups flour (sometimes you’ll need 1/2 c more or less)

Place the warm water and 1 tsp of the honey into a bowl with the yeast. Let stand for 5-10 minutes, until the yeast is frothy. Then add the rest of the ingredients and mix. Add the flour a cup at a time, just so that you can stop when the dough has come together nicely, you may not need a full 4 cups.

Knead the dough for 8 – 10 minutes until it’s nice and smooth and elastic feeling. Then place it in a lightly greased bowl for an hour or so with a clean dry tea towel over top. It should rise and double in size. At this point you can divide the dough into 3 parts and roll out each and braid it, or you can roll it into little balls to make buns. Whichever you decide, place them on a lined baking tray and cover with the same tea-towel for another hour.

Once the loaf or buns have grown again, preheat the oven to 180C or 350F and lightly brush the egg you set aside previously, over top of the dough (this is not necessary, the buns in my picture below aren’t egg washed). Bake for 20 – 25 minutes (a whole loaf) or 15 – 20 minutes for buns.

Estonian Kringel

Posted on: March 22nd, 2013 by admin 2 Comments

This is one of those loaves that I spotted a picture of and just HAD to make. Admittedly mine is not as pretty as the one I saw, but this delicious cinnamon twist is so good, you’ll want to make it as your weekly loaf : )  It is SO delicious. I’m known for eating cake for breakfast, but this isn’t cake so I eat a huge guilt-free slab in the mornings with a strong black tea and I’m so ready to have a good day. It’s been traditionally made in Estonia for celebrations for over 100 years and it’s totally OK if it’s rustic looking. (So I’ve been told, by an Estonian who knows!)

  • Dough
  • 300 g flour (2 cups)
  • 1/2 tsp salt
  • 120 ml lukewarm milk (1/2 cup)
  • 15 g fresh yeast (0.6 oz fresh yeast or 1 packet dry yeast)
  • 30 g melted butter (1/8 cup)
  • 1 egg yolk
  • 1 tbsp sugar
  • Filling
  • 50 g softened butter (1/4 cup)
  • 4-5 tbsp sugar
  • 3 tsp cinnamon

Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast feeds! (foams up). Then add the egg yolk, melted butter, flour and salt and knead the dough for a good 5 minutes. (I am lucky enough to have a kitchen-aid with knead attachment). Shape the dough into a ball and place it in a lightly greased large bow, then cover with a clean tea-towel. Let it rise for at least an hour, or until it doubles in size.

Preheat oven to 200°C/400ºF. Dust your work surface with flour, and roll the dough out into a big rectangle about 1cm thick. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture. Roll up the dough like you would for cinnamon buns.  Until you get a long log, press the ends of the dough in so that it doesn’t unravel. Now using a knife, cut the log in half length-wise. Pinch the top two halves back together and twist the two halves together, keeping the open layers exposed like in the photo. When you finished a long twist, join the two end together in  a circle then transfer  onto a prepared baking tray (buttered or covered with paper or silpat).  Spread the leftover butter over the top of the loaf and sprinkle on some more sugar and cinnamon.

Bake for 30 to 35 minutes, until the top is golden brown. Reduce the oven temperature to 180°C (350ºF) after 5 minutes of baking to stop it burning. Best eaten warm from the oven – definitely.

Original recipe from: Just love cookin’

Song for this recipe: ‘Everything’s wrong but me’ – Ella FitzGerald Everyone's Wrong but Me (Single Version) - Ella Fitzgerald: The Early Years, Pt. 1 (1935-1938)

Some afternoons there’s nothing better to listen to than the classic gorgeous voice of Ella.

Valentine’s vanilla cookies and flavoured sugars

Posted on: February 14th, 2013 by admin 1 Comment

I have posted these cookies before, but this year I did an awesome twist that I thought I would mention.  I rolled the cookies between layers of infused sugars.  They are amazing!  The sugars I have are Orange blossom, Violet and vanilla and Rose which I was gifted!  But I make flavoured sugars all the time.

Flavoured sugars are really delicious and can be used for lots of things.  I’m going to give you a few versions here, but do experiment!  It’s amazing how well the sugar takes on a flavour and it can be a really nice subtle addition to tea or coffee, any kind of baking and definitely good for rolling cookies in.

Start with 1.5 – 2 cups granulated sugar and jars or sealable containers that fit that much sugar in them. I like to use raw sugar for the big granules, but you can use demerara or regular white sugar also.  You can also colour your sugars with a tiny drop of food colouring mixed in to the plain sugar first. This is actually quite handy if you’re using more than one flavour at a time- so you don’t get confused which is which.

Vanilla sugar, split 1 vanilla bean in half and scrape the seeds from the bean into the sugar, mix together and then bury the bean in the sugar. (Ready to use in 1 week)

Cinnamon sugar, add 1½ tablespoons ground cinnamon and 2 cinnamon sticks. (Ready to use in 2 days)

Cardamom sugar, add 1 Tbsp whole green cardamom pods. (Ready to use in 1 week)

Citrus sugar, add the finely grated zest of 1 orange and 1 lemon.  Sometimes this sugar gets a little hard after time, but you can break it up and it’s still good to use. (Ready to use in 2 days)

Lavender sugar, place 2 Tbsp vanilla in a small cheesecloth tied with thread, or a silk teabag and place in the sugar. (ready to use in 1 week)

Peppermint sugar, place a fresh bunch of mint in the jar with the sugar, but remove the mint after 2 days or it will go bad.  Peppermint sugar is quite strong so it doesn’t take long to infuse.

For more delicate floral  flavours like violet, rose or orange blossom, pick about a 3/4 cup – 1 cup of the fresh flowers, make sure they are not wet or damp or sprayed with nasty chemicals.  You want to make layers of sugar and then flowers in the jar and leave them for about 4 days.  Then you need to sieve the flowers out. You can use dried flowers also, just use like the lavender sugar (above).

The sugars will stay flavorful in a sealed container for up to 1 year.

Song for this recipe:

“Papa loves Mambo” – Perry Como Papa Loves Mambo - Perry Como's Greatest Hits

If you don’t know smooth Perry Como, I really think you should.  Valentines is the perfect day for a listen to one of the original crooners.  Born in 1912, Perry was a real gentleman, he often refused to do things he thought were in ‘bad taste’ and offered the first on air live apology when one of the guests on his tv show was offended by another.  I don’t think he was part of the rat pack but he said he was heavily influenced by Bing Crosby.  Why not spend Valentines evening with some sugar and some sweet old songs?

Super smoothie

Posted on: January 22nd, 2013 by admin No Comments

Kale is definitely the ingredient of the moment isn’t it?  I’ve posted a recipe for kale chips earlier, but in truth, I don’t love the stuff.  Sautéed in butter and garlic is also OK, but I find once I buy a bunch, I’m not totally inspired to use the whole thing. That is until a super smoothie fad swept my family. Now I can’t live without it! I believe it was NYCase who started it – now my parents have one daily and I jumped one the bandwagon about a month ago.

This is a healthy smoothie, I’ll admit, I was pretty sceptical about its taste to begin with. But you can adjust the recipe slightly to your own taste if you find it too sweet or not sweet enough.  It boosts your energy so much you may even be able to skip your morning coffee *gasp*.

I’ll give you a rough 2 person recipe.  It could also just be for 1 or 3 small glasses full.

  • 1 cup apple juice (I love cloudy organic apple juice)
  • 1/2 banana
  • handful of bluberries (fresh or frozen)
  • handful of raspberries (fresh or frozen)
  • 2 kale leaves (I remove the stem)
  • handful of baby spinach or silverbeet
  • 1 beet leaf
  • 1/4 c red cabbage
  • 3 sprigs of parsley
  • 3 inch chunk of cucumber
  • 3 mint leaves
  • a squeeze of lemon juice
  • 1 of any other squishy fruit you might like to add – optional

Add all ingredients to a blender and blend well for a good 3 – 5 minutes.

Drink up!

My version is pretty fruity so you can’t taste the leafy greens, but if you want to boost your vitamins and you don’t mind a ‘greener’ taste, you can add a stick of celery and more red cabbage. It’s important to use the blender and not a juicer so that you get all the totally awesome fibrous goodness from all the fruits and veggies. If you want it sweeter – add the whole banana and a little more juice.

Griddle waffles

Posted on: January 3rd, 2013 by admin 2 Comments

I’m such a sucker for waffles you have no idea. But I don’t have a waffle iron. And I don’t really want one! My kitchen is full enough as it is to have too many individual gadgets for specific foods. Although I miss waffles, so when I heard of this recipe from my sister, I couldn’t believe my luck! A grill pan is a pretty awesome and versatile pan. Close to a BBQ if you’ve not got one of those. We heard that Jamie Oliver had an awesome grill pan waffle recipe, but when you search for it and click the many links back to it – Jamie’s site tells you it’s gone! It’s really weird. We wound up writing the recipe down from his TV show. After a few modifications – this is perfection. The crispy waffle lines are to die for. Why not make 2013 the year of the waffle?

  • 2 eggs
  • 300ml (1 1/4 c) milk
  • 100g (3.5 oz) butter, melted
  • 1 1/2 tsp baking powder
  • 225g (1 3/4 c) self-raising flour
  • (or 220g plain flour plus another 1 1/2 tsp of baking powder)
  • 1/4 tsp salt

In a medium bowl whisk the eggs and the milk together. In another bowl sieve together the flour, baking powder and salt to combine. Whisk the dry into the wet gradually so as not to get lumps. Then dribble in the butter in stages and stir. Rest for 20 mins if you can, but I usually pour the batter through a sieve a few times to remove the bubbles.

Get your griddle pan quite hot and melt over a large knob of butter. Pour in some of the batter across the ridges in a line – it will spread down the lines. Then turn the heat down to medium and cook for 8-10 minutes. Flip it over (this can be tricky with the grill lines) and then cook the other side for about 8 mins.

We like ours with maple syrup, fresh whipped cream and berries.  But go wild!

Song for this recipe:

“Dirty dishes” – Deer Tick Dirty Dishes - War Elephant

Deer Tick is an American alt-country band from Providence, Rhode Island led by guitarist and singer-songwriter John McCauley. Deer Tick’s music is kind of  a combination of folk, blues, and country.  Nice and Southern sounding, perfect for a waffle and grits Sunday breakfast on the porch.

Happy birthday Mum!  I’ll make you some waffles for breakkie ♥

Happy days

Posted on: December 30th, 2012 by admin 1 Comment

I was fortunate enough to win an amazing giveaway a little while ago!  Lucky me – I never win anything!!  And I wanted to show you all the gorgeous Donna Hay whisk and Rodriquez tea-towel I received from sunny Queensland. Emma has the loveliest site called A splash of vanilla, full of wonderful recipes, musings and photo’s.  I can’t tell you the number of times I’ve needed a whisk lately and for some reason I don’t have one!  Well I do now and I have to admit Donna Hay’s gorgeous blue kitchen accessories are some of my favorites.  Time to go bake for the New Year!  I hope it’s a safe and happy one for you all, thanks so much for all your comments and support.  Cheers to an awesome 2013 :)

French Almond Nougat

Posted on: December 9th, 2012 by admin 5 Comments

We received couple of requests for a nougat recipe this week so here’s our favorite. This is for the lighter chewier type of nougat. There are many variations - nougatine is really crunchy, in Italy it’s called torrone and some recipes call for making a mazetta (sugar syrup) first. I like this recipe best because there is no need to add corn syrup or glucose or anything. This is a French almond nougat from Provence that uses honey which makes it perfection!

There are a few things about nougat that you need to know before starting. Although pretty easy to make, in theory (the recipe is straightforward), the process is all about timing. Don’t attempt this without a candy thermometer or a stand mixer as the temperature of the honey and sugar is a huge part of the chemistry of the confection and a hand mixer is not likely to have enough power. Also experts say to only attempt the recipe on a dry day — if it’s cloudy they say the honey will not fluff.

For candy (and most recipes) it’s best to use a kitchen scale and grams if you can, otherwise we’ve made conversions.

  • Wafer paper or rice paper (an edible paper that will stick to both sides of the nougat.)
  • 1/2 kilogram almonds (1 pound or about 2 cups)
  • 50 grams pistachios (1.75 oz or 1/4 cup)
  • 250 grams honey (1 1/8 cup)
  • 200 grams sugar (1 cup)
  • 2 egg whites
  • 50 grams powdered sugar (1/4 cup)
  • 1/2 teaspoon vanilla

(This is originally a halved recipe – feel free to double it if you like, just use a 13 x 9 inch pan)

Lightly grease an 11 x 7 inch or 8 x 8 inch square cake pan and line the bottom with wafer paper (you can use baking paper if you need, just spray it or grease it first, I’ve also heard of people powdering the base with a thickish layer of icing sugar.)

Begin with roasting your almonds and pistachios.  You can use blanched almonds if you like, but we like them with the skins on.  Spread them out on a baking tray and put them in a 350ºF (180º) oven for about 10 minutes, shaking the pan every few minutes to make sure they toast evenly. And don’t leave them!  (I’ve burnt many a nut).

In a double boiler or bain marie if you have one (fill a medium saucepan a third full of water and then place a smaller saucepan within that one), heat the honey, stirring constantly. In another regular pan, heat the sugar, aiming for 250-265°F (120ºC – 130ºC). Once it reaches the right temperature, add it to the honey (being careful not to burn yourself). Keep the heat constant and continue to stir the mixture until it reaches 280-290°F (around 140ºC)

In a stand mixer (like a kitchen aid), beat the egg whites to stiff peaks as if making meringue and then add the hot honey/sugar mixture a little at a time and carefully. The mixture should begin to thicken almost immediately as it cools. Keep the mixer at medium to high (this can get tough on your mixer). This is where you’re beating all the fluffy chewiness into the nougat. It will begin to form a ball around the beater and have a consistency like very thick  cookie dough with the stickiness of taffy after 6-8 minutes. At this point add the nuts and powdered sugar.

As soon as the nuts have been mixed into the batter, pour it into the prepared pan. It will be very thick and you might need an extra hand to get it spread out (and to quickly clean the beater!). Try coating a wooden spoon with cooking spray to help with the stickiness. Smooth the batter and cover it with a sheet of wafer paper. Use a rolling pin to smooth out the pan, the candy will begin to harden almost immediately so get it smooth as quickly as you can, it won’t ever be perfect, but that’s perfect, nougat is meant to be rustic. Allow it to cool overnight or, if you’re in a hurry, for at least 3 hours.

Once cool, unmold the nougat onto a cutting board and slice through in strips and then slice those into the desired size. Wrap the pieces in cellophane or wax paper and they’ll last a while.

You can also experiment with adding chocolate chunks, currants, lemon peel, other kinds of nuts, etc. This is just the classic recipe that you can use as a jumping off point. Best of luck and happy holidays!

Original recipe from a friend (Thanks Dave) I’ve heard Martha Stewarts recipe is also good but I can’t say for sure.

Song for this recipe:

“The love you gave” – Elisapie The Love You Gave - Travelling Love

I love to listen to Australian and now Canadian musicians.  Don’t you especially enjoy good artists from your country?  Of course music is totally global, but it always seems nice to know when they’re from your neighbourhood.  Elisapie is from Quebec, she was born in the North and besides being a pop singer, is also a broadcaster, documentary filmmaker and activist.  In 2005 she won Juno Award for Aboriginal Recording of the Year. This year her second album Travelling love was released.  I think she could be influenced by both ABBA and Blondie, but her voice is definitely her own.