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!
Friday, 24 April 2020
Monday, 20 April 2020
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 . . .
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 . . .
Sunday, 19 April 2020
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.
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.
Friday, 3 April 2020
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
For the topping
Status
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
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
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.Method
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.
Monday, 10 February 2020
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.
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.
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)
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.
Sunday, 31 March 2019
Gooey Butter Cake
Ingredients
For the Bottom Layer: 312g plain flour
300 g granulated sugar
63 g ground almonds
1 tbsp baking powder
½ tsp salt
2 large eggs
180 ml melted butter
For the Top Layer: 227 g cream cheese
3 large eggs
480 g icing sugar
1 tsp vanilla extract
¼ tsp almond extract, optional
Instructions
1. Preheat the oven to 180 degrees C. Line a 9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.
2. Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.
3. For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.
4. Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.
5. Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.
NOTE: For best cutting results, chill in the refrigerator for at least 3 hours before cutting. If you are in a rush, but want pretty pieces, place the pan in the freezer for 30-45 minutes. Then lift the entire cake out of the pan by the edges of the parchment and cut.
For the Bottom Layer: 312g plain flour
300 g granulated sugar
63 g ground almonds
1 tbsp baking powder
½ tsp salt
2 large eggs
180 ml melted butter
For the Top Layer: 227 g cream cheese
3 large eggs
480 g icing sugar
1 tsp vanilla extract
¼ tsp almond extract, optional
Instructions
1. Preheat the oven to 180 degrees C. Line a 9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.
2. Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.
3. For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.
4. Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.
5. Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.
NOTE: For best cutting results, chill in the refrigerator for at least 3 hours before cutting. If you are in a rush, but want pretty pieces, place the pan in the freezer for 30-45 minutes. Then lift the entire cake out of the pan by the edges of the parchment and cut.
Status
A US specialty apparently - does sound rather yummy - makes 40 pieces - will have to give it a try.
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