Sourdough Soft Rolls

Ingredients
224g active sourdough starter
60ml warm water

70g bread flour (white or wholemeal)

180ml warm milk

28g unsalted butter (melted)
2 tbsp granulated sugar
1 ½ tsp salt

1 beaten egg

360g bread flour (all white or c. 1/3 wholemeal)

Method

1. Combine the starter, water, and 70g flour, and mix to form a thick batter. Cover and set aside for 30-60 minutes.
2. Add the melted butter, warmed milk, sugar and salt then mix to combine, then add the remaining flour and the beaten egg until you have a slightly sticky dough. Mix until the dough forms a smooth ball (add a bit more flour if necessary).
3. Cover the dough and set aside at room temperature.
4. After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).
5. Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes. By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight. Alternatively you can move to the baking stage.
6. If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.

7. Shape into 8 rolls, and leave to rise in a warm place for about half an hour until roughly doubled in size.
7. Preheat the oven to 190°C, and bake for 10-15 minutes until they are golden brown and sound hollow.

Status
Made a few times - works well - can start at lunchtime in a warm kitchen and bake in time for tea.

Chicken Pad Thai

Ingredients 

Sauce
3 tbsp Fish sauce
1 tbsp Soy sauce
1/2 tsp Cayenne
3 tbsp Brown sugar
1 tbsp Lime marmalade
Tomato puree (squeeze of)
Worcester sauce (dash of)

Noodles
2 blocks Noodles
2 Chicken breasts / Turkey fillets
1 tsp Cornflour
3 tsp Soy sauce
2 medium Garlic cloves, crushed
1 Red chilli, chopped
4 Spring onions
3 Mushrooms
2 handfuls of Peas
1 Egg
Dry roasted peanuts, crushed

Method
1. Cook noodles (al dente) - allow to cool.
2. Chop the chicken / turkey into thin slices - marinate in the cornflour, soy sauce and chopped chilli.
3. Fry mushrooms and garlic, add the marinated chicken / turkey, and peas - once cooked, make a well and add the egg, scramble the white before breaking the yolk - finally add the peas.
4. Stir in the noodles, and finally the sauce - serve sprinkled with the crushed peanuts.

Status
Very nice!

Redcurrant & Red Onion Relish

Ingredients

2 medium red onions, sliced into thin wedges

1 small red pepper, diced

2 tbsp olive oil

2 large garlic cloves, crushed

1/2 inch piece of ginger, crushed
1/2 tsp chilli flakes
150ml red wine vinegar
70g dark brown sugar

70g granulated sugar
1/2 tsp allspice

1/2 tsp cayenne pepper

1 tsp salt
300g redcurrants

Method

1.  Fry the onions and red pepper in the oil until lightly charred and softened. Remove from the pan and set aside.

2.  Put the chilli, garlic and ginger in a pan with half the vinegar. Bring to the boil and simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and salt.

3.  Bring to the boil then simmer for about 5 mins until thickened. Add redcurrants and simmer for another 5 mins or so, or until they have burst, but still have some shape and the liquid is syrupy.

4.  Remove and pour into a large sterilised jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Status

Made once - came out nice but took a lot of boiling, so have reduced the amount of vinegar and upped the redcurrant content slightly.  Still very nice.

Chicken Satay Burgers with Peanut Sauce

Ingredients

Chicken Burgers
2 x 600g packs of Chicken thigh fillets (skinless and boneless)
1 grated Red onion
4 tbsp Peanut sauce
100g breadcrumbs
1 egg (to bind)

Peanut Sauce
2 tsp Vegetable oil
1 medium Onion
4 cloves Garlic
1/2 inch piece of fresh Ginger
4 tsp Sriracha sauce
3 tsp Fish sauce
4 heaped tbsp Smooth peanut butter
165ml Coconut milk
2 tbsp Soy sauce
1 tbsp Dark brown sugar

Method

1.  Prepare sauce - mince onion, garlic, and ginger in a food processor, and fry off in the oil until softened.  Add in sriracha and fish sauce and fry for a further minute,  Add the peanut butter and fry for another minute.  Stir in soy sauce and dark brown sugar until mixed, then stir in the coconut milk.  Season to taste and set aside.

2.  Prepare burgers - mince chicken thighs and onion in food processor, add in breadcrumbs and cooled sauce, bind with whisked egg.

3.  Cook burgers - serve in a bun with a good dollup of peanut sauce.

Status

A bit experimental - mix of other recipes online - will see how it turns out.

Sourdough Pitta Breads

Ingredients
224g active sourdough starter
240 ml warm water
385g bread flour (all white OR 200g white 185g wholemeal)
2 tbsp olive oil
1 tbsp granulated sugar
1 ½ tsp salt

Method

1.  Combine the starter, water, and 200g of the flour, and mix to form a thick batter. Cover and set aside for 30-60 minutes.
2.  Add the olive oil, sugar and salt then mix to combine, then add the remaining flour until you have a slightly sticky dough. Knead  for 5 minutes, until the dough forms a smooth ball.
3.  Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover and set aside at room temperature.
4.  After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).

5.  Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes.  By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight.  Alternatively you can move to the baking stage.
6.  If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.
7.  Preheat the oven to 220°C, and place two baking sheets in the oven to heat through.
8.  Divide the dough into 8 equal pieces and roll each piece into a ball - then roll two pittas to ¼” thick and 7”-8” around (if the dough springs back let it rest for 5 minutes re-roll).

9.  Bake immediately in batches, until they are puffed and the bottom is nicely browned, about 3-5 minutes (there is no need to flip the bread).  Best eaten on day of baking, but can be frozen.

Status

Made the version with wholewheat - very pleased, puffed up beautifully with a nice 'pocket'.

Carrot Cake

Ingredients
200g dark brown sugar
180ml vegetable oil
60g greek yoghurt
3 large eggs
1.5 tsp vanilla extract
125g SR flour
125g wholemeal SR flour
1 tsp bicarbonate of soda
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
250g grated carrot
60g chopped pecans
60g raisins

Method
1. Whisk together the sugar, oil, yoghurt, vanilla extract and eggs.
2.  Add the spices and salt, and stir in the grated carrot, pecans and raisins.
3.  Sift together the flour and bicarb - and stir into wet ingredients, being careful not to overmix.
4.  Preheat oven to  160C - divide mixture between two loaf tins - cook for 30-40 mins until a skewer comes out clean.
5. Top with cinnamon icing or cream cheese buttercream.
6.  Eat and enjoy!

Status
Made once - lovely and moist!

Bang Bang Cauliflower

Ingredients
Cauliflower florets
Red onion sliced
Cornflour
Veg oil

Method
1.  Break the cauliflower into bite-sized florets, rinse and dry, and coat with cornflour.
2.  Deep-fry for 1-2 minutes or shallow fry for 5-8 minutes until browned.
3.  Set aside, and fry off the sliced red onion.
4.  Add in the pre-cooked cauliflower, and coat with firecracker sauce, stirring until warmed through.

Status
Made a couple of times - sweet but tasty!

Firecracker Sauce

Ingredients
50ml Yakitori sauce
50ml Oyster sauce
100ml Sriracha sauce
2 tbsp Fish sauce
50ml Vegetable oil
2 tbsp Dried chilli flakes
6 tbsp Runny honey
3 tbsp Sweet chilli sauce

Method
1. Combine all ingredients in a small saucepan over a medium-low heat, bring to the boil and then reduce the heat to a simmer.
2. Cook for about 15–20 minutes until the sauce thickens to a syrup-like consistency. Add more chilli flakes to taste.
3. Serve instantly or transfer to an airtight jar and keep in the fridge for up to 3 weeks.

Status
Made - very nice - see 'Bang Bang Cauliflower'.

Ikea Swedish Meatballs

Ingredients

Meatballs

500g beef mince
250g pork mince
1 onion finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of whole milk
salt and pepper to taste

Swedish Cream Sauce
dash of oil
40g butter
40g plain flour
150ml vegetable stock
150ml beef stock
150ml thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Method

1.  Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
Shape mixture into 16-20 small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).

2.  In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.  When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.
3.  To make the Swedish cream sauce melt 40g of butter in a frying pan. Whisk in 40g of plain flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

4.  When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. 

Status

Sunday dinner?

Chicken Katsu Curry

Ingredients

Sauce:
2–3 tbs vegetable oil

1 onion, finely chopped 

1 garlic clove, crushed 

2.5cm piece of ginger, peeled + grated 

1 tsp turmeric 

2 heaped tbsp mild curry powder 

1 tbsp plain flour 

300ml chicken or veg stock 

100ml coconut milk 

1 tsp soy sauce 

1 tsp sugar, to taste 

Chicken:

2 skinless chicken breasts 

50g plain flour 

2 eggs, lightly beaten 

100g breadcrumbs 

75ml vegetable oil, for deep-frying

Method

1. Add garlic, onions and ginger to the pan on medium and soften

2. Add curry powder and turmeric - mix together and cook for a few mins on medium heat, to form a paste 

3. Add flour (will look quite dry) and cook for another minute 

4. Add the chicken stock slowly and mix well 

5. Add coconut milk and simmer to reduce

6. Add sugar and soy sauce and set aside / keep warm

7. Split chicken in half add to flour then egg then breadcrumbs and fry with oil 

8. If necessary strain the sauce through a sieve to remove lumps 

9. Slice fried chicken and serve with sauce, and rice of your choice!

Status

Planned for dinner Saturday!

Danish Dream Cake

Ingredients

Cake:
3 eggs
225g caster sugar
1tsp vanilla essence
225g plain flour
2 tsp baking powder
150ml whole milk
75g butter, melted

Topping:

100g butter
150g desiccated coconut
250g brown sugar
75ml whole milk
a pinch of salt

Method

1.  Preheat the oven to 190C (170C Fan).
2.  Whisk eggs, caster sugar and vanilla essence together until white and light.  In a separate bowl, sift the flour and baking powder together.
3.  Carefully fold the flour into the egg mixture.

4.  Mix the milk with the melted butter and pour into the batter, folding it in until incorporated. Pour the batter into a greased dish.

5.  Bake in the preheated oven for 35–40 minutes, or until almost done (don't open the oven door for the first 20 minutes).
6. To make the topping, put all the ingredients in a saucepan and gently melt together.
7.  Remove the cake from the oven and carefully spread the topping over the cake. Return to the oven and bake for a further 10 minutes.

Status

Someone makes this in work and it is lovely - hoping this recipe lives up to it!

Savoury Breakfast Muffins

Ingredients
100g bacon, finely chopped
125g plain flour
125g wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
75g mature cheddar cheese
80g butter, melted
2 large eggs
200ml semi-skimmed milk
100g cherry tomatoes, roughly chopped
Handful fresh chives, finely chopped

Method
1. Preheat oven to 190C (170Cfan).
2. Line 9 holes of a 12 hole muffin tray with paper cases.
3. Fry of the bacon until golden, remove from heat and set aside.
4. In a large bowl combine the flours, baking powder and bicarb, and season.
5. Grate the mature cheddar, beat together with cooled melted butter, eggs and milk.
6. Add to the dry ingredients, and stir in the bacon, tomatoes and chives - combine well.
7. Divide the mixture between the muffin cases and back for 25-30 minutes until risen and golden.

Status
Made in three 1lb greased loaf tins - very tasty - split and served with butter.

Onion Bhajis (Light)

Ingredients
3 red onions, cut into half moons
1 large sweet potato, peeled and grated
2 tbsp gram flour
2 medium eggs, beaten
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne
Salt and pepper

Methods
1. Preheat oven to 200C (Fan 180C).
2. Combine all ingredients well.
3. Either divide between 12 greased moulds of a muffin tray, or shape into 12 balls and space out on a baking tray.
4. Bake in the oven for 20-30 minutes depending on size - turn halfway through cooking.
5. To make extra crispy grill for a few minutes once cooked.

Status
Cooked a couple of times - very nice - beware the muffin try, can stick!

Cherry Bakewell Cocktail

Ingredients
170 ml Cherry juice
37.5 ml Amaretto
25 ml Bacardi
12.5 ml Caramel syrup

Method
Combine all ingredients in a cocktail shaker with ice - shake and sieve into a glass . . .

Status
Mmmm . . .

Cauliflower Cheese Tarts

Ingredients

For the Pastry
225g plain flour
1/2 tsp salt
1/2 tsp pepper
1 tsp turmeric
100g unsalted butter
40ml water (to bind)

For the Filling
1/2 - 1 head cauliflower broken into florets
Vegetable oil
Salt and pepper
150g greek yoghurt (or creme fraiche)
3 eggs
150g grated mature cheddar
2 tsp english mustard

Method
1.  Rub together the flour, butter and spices, and bring together with the water to form a dough - wrap in cling film and chill for 20 minutes.
2.  Preheat the oven to 180C / 160C Fan - blind bake the pastry cases for 30 minutes (20 with baking beans / 10 with the beans and paper removed).
3.  At the same time roast the cauliflower, tossed in oil and seasoned.
4.  Beat the eggs, greek yoghurt , mustard and cheese together.
5.  Let the pastry cool, then fill with the cauliflower and pour over the cheese sauce.  Bake for 20 minutes until browned and bubbling - cool slightly before serving.

Status
Made today - very nice - made a large quiche dish and a couple of ramekins.  Might add a tad of cayenne too next time.

Sweet Potato and Cranberry Cake

Ingredients
300 g sweet potato (peeled weight)
125 ml vegetable oil, plus extra to grease
325 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda

1 tsp salt
200 g caster sugar
100 g dried cranberries
3 medium eggs
2 tsp vanilla extract
100 ml milk

For the topping

50 g plain flour
50 g unsalted butter (room temperature)
50 g  caster sugar
1 tsp cinnamon

1 tsp ground ginger

Method

1.  Peel and chop the sweet potato into c.1cm pieces and simmer in water until soft (about 10 minutes).  Drain and allow to steam dry for 5 minutes before mashing - set aside to cool.

2.  Make the streusel topping - rub the topping ingredients together until the mixture forms large crumbs - set aside.

3.  Preheat the oven to 180C (160C fan) and grease a dish (c. 22cm x 30.5cm).

4.  Sift the flour, baking powder and bicarb into a large bowl, stir in the salt, sugar and cranberries.

5.  Mix together the oil, eggs, vanilla, milk and sweet potato mash. 

6.  Add the liquid ingredients to the dry and stir to just combine. Pour into the greased dish, level, and scatter over the topping.

7.  Bake for 30-35min or until a skewer inserted into the centre of the cake comes out clean.

Status

Made once - very nice - matures well - added salt to the above recipe to intensify the flavours a bit more.

Semolina Biscuits

Ingredients
60g (2oz) butter
90g (3oz) caster sugar
90g (3oz) plain flour
½ level tsp baking powder
90g (3oz) semolina
4 tbsp milk
½ tsp almond essence

Method
1. Cream the butter and sugar. Mix in the flour, baking powder and semolina and add enough milk to make a stiff paste, and then add the almond essence.  Roll into small balls (c. 30g each), place on a lined baking tray and squash slightly, and b.

2. Bake at 180°Cfor 12-13 minutes. When firm, transfer to a wire rack to cool. Store in an airtight tin or jar.

Status

Very nice - cooked in the rayburn at a lower temperature for about half an hour.

Veda Bread

Ingredients
270g Strong white flour
20g Roasted Barley Malt Flour
20g Nut Brown Malt Flour
55g (approx 2 tbsp) Barley malt extract
2/3 tsp salt
2/3 tbsp olive oil
145g tepid water
4g yeast (approx 1 - 1.5 tsp)

Method
1. This recipe works perfectly in a bread maker following a standard white loaf programme (small size if you have the option). For a bread maker, add ingredients in the following order: Water, salt, oil, barley malt extract, flours, yeast.
2. If made the old fashioned, manual way - essentially, follow the usual bread making process to combine all the ingredients, knead, prove, etc, cooking for a similar amount of time to a white loaf.

Status

A Northern Irish 'thing' - I'm told this mimics the bought variety well.  Very malty and dark - got the speciality flours from 'BakeryBits'.  Made as a loaf, and the above mixture makes six good sized rolls.