Seeded Autumn Loaf.

Because however much I’m eating low-GI foods, there’s no way I’m going low carb with this appetite. :p And who doesn’t love a warm slice of bread and butter when the weather starts to turn cold? Just need to top it with some elderberry jam and pair it with a nice hot choc…

spiced autumn bread recipe

Ingredients.

  • 500g/17.5oz wholegrain flour
  • 1.5tsp baking powder
  • 1tsp cinnamon
  • 1tsp salt
  • 1/2tsp cayenne pepper
  • 1-1.5 cups of nuts and seeds (I used walnuts, brazils, sunflower seeds and pinenuts in equal porportions]
  • 2 eggs
  • water as needed
  • 2tbsp honey (optional]
  • seeds for topping (optional]

Utensils.

  • mixing bowl and spoon
  • loaf tin

Recipe.

  1. Preheat the oven to 160C/320F.
  2. Mix the dry ingredients thoroughly together.
  3. Mash in the egg and honey.
  4. Slowly incorporate cold water until the mix is a batter.
  5. Pour into a cake tin. Top with seeds.
  6. Bake until a skewer comes out clean. Ours took 45min, but it depends on how deep your cake tin is, how heavy your flour and how runny your batter. Far more variable than other loaves I have made!

Serve with butter and either cold cuts or jam. Or both.

Bonus: the last scraps from the garden. ^^

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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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Meat in bread II: Beef and Butternut Squash.

Jon is loving the “meat in bread” things I’m making. It is literally just a bread roll with meat and other fillings inside it. Here’s how to make one!

Recipe: how to make stuffed bread.

Ingredients:

  • 500g flour and raising agents
  • 300g steak
  • 200g butternut squash
  • 1 small onion
  • 1 egg
  • 5tsp sugar
  • 2tsp salt
  • 2tsp pepper
  • water as needed

Utensils:

  • mixing bowl and fork or whisk
  • greased, floured or nonstick baking tray

Recipe:

  1. Mix the flour, sugar, 1tsp salt, 1tsp pepper and egg together.
  2. Add water while mixing until a firm, smooth dough is formed.
  3. Leave to prove.
  4. Peel and prep the squash and onion.
  5. Chop the beef, squash and onion. Mix with the remaining salt and pepper.
  6. Divide the flour into quarters. Roll into small balls and gently pull to stretch out, like pizza dough.
  7. Place a quarter of the meat and veg into each disc. Fold the disk around it. Be sure to leave no holes.
  8. Bake at 160C for 1h 30min.
  9. Leave to cool thoroughly before serving.

It really is that simple! They make great festival food, great picnic food, great travel food and can be made smaller to create less messy sandwiches for small hands.

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Einkorn Cheesy Rolls and Chicken Stew.

Some Celt comfort food to make Jon happy, even if I’m not exactly doing great. I know it worries him to see me sad, so comfort food it is!

The einkorn rolls can be made with any version of wheat and with self-raising flour, but the yeasted, brown version definitely has a more impressive taste.

Rolls.

Ingredients:

  • 500g brown flour
  • 2 eggs
  • yeast mix (I used dry yeast, a bit of sugar and warm water)
  • 100g cheddar cheese
  • 2tsp salt

Utensils:

  • chopping board and knife
  • mixing bowl
  • greased or nonstick baking tray

Recipe:

  1. Mix the flour and salt. Fold in the eggs.
  2. Prepare the yeast and incorporate slowly.
  3. Fold in the cheese and salt.
  4. Leave somewhere warm to rise as you preheat the oven to 160C.
  5. When the oven is ready, reknead the dough and make 4-6 rolls.
  6. Bake the rolls for 25-35 minutes, until brown and solid outside, but very light.
  7. Serve warm with a little butter.

Stew.

Ingredients:

  • 500g roast chicken
  • 300-500g butter beans
  • 3 stems celery
  • 1 aubergine
  • 400g mixed brassica leaves
  • 300g broccoli
  • 1-2 leeks
  • 300ml double cream
  • salt and pepper to taste

Utensils:

  • chopping board and knife
  • blender
  • large pot

Recipe:

  1. Wash, chop and boil the aubergine, leaves, broccoli and leeks.
  2. Once the vegetables are tender, allow to cool a little.
  3. Blend together with the cream and salt and pepper.
  4. Wash the celery, chop the celery and chicken.
  5. Simmer the celery, chicken and beans in the soup.
  6. Serve very hot.

What’s your favourite food this week?

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

WWW. Rich Risotto and Plum Tart.

Been a busy week for cooking. Risotto, mince stew, chicken, tarts, satay, bread, cupcakes…

Decided to write up the risotto, as I haven’t put  a risotto up before (I don’t think I have anyway), the plum tart and the walnut bread.

Risotto.

Ingredients:

(Serves 6.)

-300g rice

-3 parsnips

-6 medium carrots

-300g celeriac

-2 onions

-1 head garlic

-300ml double cream

-300ml red wine

-1tbsp sage leaves

-2tbsp salt

-1tbsp pepper

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Peel and finely chop the onions, celeriac, parsnips and carrots.

2: Peel and crush the garlic cloves. Place all the vegetables in the pot.

3: Add the wine and set to simmer.

4: Salt, pepper, add the cream and stir well.

5: Once the cream and wine have combined and become more fluid, add the rice. Add the sage and keep an eye on it, stirring to make sure the rice doesn’t stick.

6: If it boils low, add a bit of very hot water and keep stirring until the rice is cooked.

7: Serve with pan-seared chicken.

Bread.

Ingredients:

-500g flour and raising agents

-3 eggs

-150ml milk

-1 cup walnuts

-1tbsp nutmeg

-1tsp cinnamon

-1/4tsp cloves

-water as needed

Utensils:

-mixing bowl

-greased loaf tin

Recipe:

1: Mix the dry ingredients thoroughly.

2: Incorporate the eggs and milk.

3: Add water whilst stirring until the mix is runny and fluffy.

4: Bake at 160C for 45min, or until a skewer comes out clean.

5: Remove from tin and cool upside down.

Tart.

Ingredients:

For the base:

-200g flour

-100g butter

-100g white chocolate

For the top:

-2 fresh peaches

-2 fresh plums

Utensils:

-chopping board and knife

-mixing bowl

-greased or nonstick tray

Recipe:

1: Chop the chocolate into crumbs.

2: Mash the flour, butter and chocolate together. Use to line the tray.

3: Slice the fruit. Arrange decoratively on base.

4: Bake at 160C until the fruit is soft but not too discoloured.

5: Serve with cinnamon-sugar cream.

Forgot to ask Jon to borrow his phone for the good pictures today, so will post them tomorrow!

TTFN and Happy Hunting!

Welcome Home With Tomato Bread and Ginger Butterbiscuits.

It also included a stewed chicken, however whilst tasty, the recipe for that was less interesting.

Jon needed a nice veggie, chicken and sweets boost after working night shifts the past four days, so I made him this. 🙂

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Recipe 1: Tomato Bread.

Ingredients:

-400-500g chopped tomatoes, fresh or carton

-300-400g self-raising flour or flour with agents

-2tsp salt

-2tsp pepper

-2tbsp paprika

-2tbsp olive oil

-water

Utensils:

-mixing bowl and spoon

-rolling pin

-cookie cutters

-greased or non-stick deep baking tray

Recipe:

1: Mix the flour, salt, pepper and paprika.

2: Add the oil and raising agents.

3: Add tomatoes and make up with water until pourable.

4: Pour into the tray.

5: Bake at 160C for 2h or until a fork comes out clean.

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Recipe 2: Ginger Butterbiscuits.

Ingredients:

-400g plain flour

-200g lightly salted butter

-200ml double cream

-2tbsp sugar

-2tbsp powdered ginger

Utensils:

-mixing bowl and spoon

-flat greased or nonstick baking tray

Recipe:

1: Mix the dry ingredients.

2: Mash in the butter and cream and knead until consistently firm.

3: Roll out on a floured surface. Cut with cookie cutters.

4: Place on baking tray and bake at 200C for 10-20min or until golden brown.

5: Leave to cool before serving.

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WWW as usual tomorrow. Looking forward to cooking it already! 😀

And I will soon sort the C/F and g/oz balances again soon, promise!

WWW. Herb Rolls, Plain Rolls, Fruit Loaf.

So for the WWW this week I made a roast chicken (from meatfeast!) and a lot of baked goods to sustain us on the trip to Download and to go with our meals during our stay.

I made six herb rolls, four plain rolls and one fruit and seed cake.

Recipe 1: Easy Plain Rolls.

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Ingredients:

-400g self-raising flour

-2 cups warm water

-1tbsp lemon juice

-a pinch of salt

-a pint of pepper

Utensils:

-mixing bowl and spoon

-flat baking tray, greased

Recipe:

1: Mix the flour, pepper and salt.

2: Add the water slowly, continually mixing until the mass is stringy and smooth to touch, not sticky.

3: Form 4 small rolls. Do this by rolling your dough into a ball and pulling the surface tight. Turn it 90 degrees and pull it tight again. Fold the excess under. Do this until the roll looks stretched and stringy on top.

4: Place in the oven at 100C for 20min.

5: Bake at 150C for 35min, or until the crust is hard.

6: Finish at 200C for 5min.

Recipe 2: Creamy Herb Rolls.

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Ingredients:

-600g self-raising flour

-500ml milk

-2tsp salt

-2tsp pepper

-2tbsp herbs

-2tbsp lemon juice

Utensils:

-mixing bowl and spoon

-flat baking tray, greased

Recipe:

1: Mix the flour, salt, pepper and herbs.

2: Slowly stir in the milk and lemon juice.

3: Mix the mass until it’s firm and stringy.

4: Place in the fridge until stiff.

5: Remove from the fridge and knead until pliable.

6: Form 6 small rolls. Do this by rolling the dough into balls and then rolling them out into slightly elongated rolls.

7: Place them on the tray with the neat side up. Bake at 100C for 35min.

8: Bake at 150C for 35min.

9: Finish at 200C for 5min.

Recipe 3: Fruit and Seed Loaf.

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Ingredients:

-3 overripe bananas

-1 apple

-200g self-raising flour

-1 cup of mixed seeds (mine was 1/4 flax, 1/2 pumpkin, and 1/4 sunflower and others)

-1/2 cup dried fruit

 

Recipe Corner. Baking with Spelt.

I got around to making some spelt breads on Saturday. One savoury, one sweet.

I didn’t use exact measurements, so feel free to tweak the recipes until the consistency is just right.

Sweet Spring Bread.

Naughty if you’ve cut back hard over Lent, though. Best saved for Easter.

Ingredients:

-200g/7oz spelt flour

-300g/10.6oz rice flour

-50g/1.8oz sunflower seeds

-25g/0.9oz raisins

-2 eggs

-50g/1.8oz butter

-3-5tbsp sugar (I used 1 jaggery goor and 3 plain sugar

-2tbsp honey

-prepared yeast

-a pinch of salt

Utensils:

-mixing bowl and spoon

-deep baking tray (bread trays preferable)

Recipe:

1: Mix the dry ingredients. (Flours, salt, sunflower seeds, raisins, sugar. Jaggery Goor may count as a wet ingredient, it depends on whether it falls into crumbs or not.)

2: Add the butter and mash into crumbs.

3: Add hot water and stir until it’s thick.

4: When the mix is smooth and cooled somewhat, add the eggs and honey.

5: Stir until it’s still thick, but runnier, like pancake batter. Fold in the yeast.

6: Pour into a baking-tray. Pre-heat the oven to 180C/355F. Place in oven.

7: Cook for around 45-55min, or until a knife comes out clean. If it browns early, you may need to cover it with foil.

With obscene amounts of butter.

With obscene amounts of butter.

Plain Spelt Bread Loaf.

This one’s safer for Lent.

Ingredients:

-500g/17.6oz spelt flour

-200-300ml/7-10.6oz olive oil

-salt and pepper to taste

-prepared yeast

Utensils:

-mixing bowl and spoon

-flake baking tray

Recipe:

1: Mix the dry ingredients.

2: Stir-in the olive oil.

3: Add some hot water. Continue stirring steadily. You want the dough to start forming a firm ball.

4: Leave the ball to rise. Pre-heat the oven to 180C/355F.

5: Roll the dough into a ball and form a round loaf.

6: Bake in the oven at 180C/355F for around 1h. The loaf should crack at the top and a spikey implement inserted into the dead centre should come out clean. If you have a bread thermometer, aim for 70-85C/160-185F.

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I had loads of the sweeter bread with butter yesterday, because it’s nice and I kind of lost control of my carb intake. Jon had a chicken and bacon sandwich (megawich, as he put it) with the plain bread today. Both are approved. 🙂