I recently enjoyed a morning baking Scones with an American friend, Angela => convincing her that they truly are easy to make (or at least I think so!). The secret is really cold butter, chaffing the dough (fold in half, turn 90 degrees and repeat) and finally – to avoid overworking the dough… the less you touch it, the better!
This is a recipe is from Paul Hollywood’s collection and is a truly tried & tested recipe that never flops!
We adapted the recipe by leaving half the dough as is and adding cheese & chopped fresh chives to the other half – a sweet & savoury collection!
500g strong white bread flour
80g softened butter
80g caster sugar
5 teaspoons baking powder
- Place 450g of the flour in a bowl and rub in butter (with your fingers) until you get to a crumb consistency
- Add sugar, eggs and baking powder and mix with a wooden spoon
- Add half the milk and continue to mix
- Add the rest of the milk bit by bit to make a wet dough (and you don’t need to use all the milk if you think you have achieved the correct consistency)
- Use the 50g remaining flour on the table top (half on the table top and leave the rest for the dough)
- Place dough on the floured counter top and cover with remaining flour
- Then chaff the dough (fold dough in half, then turn 90 degree’s and repeat) until the flour is incorporated into dough and consistency is smooth
- roll dough out with a rolling-pin to 2.5cm and using a cookie cutter (or a glass dipped in flour), cut out your pieces
- Bake at 200C (fan or 220C without fan) for 13minutes
Generally I make up a pot of chili con carne and serve it over rice… but one night, I decided to rather incorporate everything into one pot and which lead to my version of a “Mexican Rice and Beans“.
An easy(ish) mid-week meal that tastes great!
And of course, Mommy’s little helper got in on the action as well 😉
Mexican Rice and Beans
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 teaspoon chilli flakes
1 teaspoon paprika
1 onion, chopped
2 garlic cloves – crushed
tin of tomato paste
425g tin of red kidney beans (I like to use the variant that is already in chilli sauce)
1 green pepper – diced
200g tin of sweetcorn
500ml stock (I prefer to use chicken stock – which means that this isn’t vegetarian)
1teaspoon brown sugar
1 and half cups long grain rice
- Heat frying pan over a medium heat
- Add cumin, allspice, chilli flakes and paprika and *dry fry* for about a minute to release the flavours
- Heat oil in a large saucepan over a medium heat. Add the onion and spices and cook for 2-3minutes
- Add garlic and rice and cook for a further minute
- Add the tomato paste, passata, sugar and stock
- Bring to the boil
- Reduce the heat and add beans, green pepper & sweetcorn.
- Simmer, covered for 15-20minutes, stirring occasionally until rice is cooked
Probably one of the simplest recipes that I have ever encountered and completely inspired by Marie Gourmandise – whose Instagram photos are always so beautiful, light and simple but utterly delectable! I was even lucky enough to sit next to her at a Smartmat blogger event 2years ago.
One of the upsides to Monkey growing up is that she can now help me a bit in the kitchen… or at least it is *helping* in her vocabulary, while in mine it is sometimes a case of her stealing & eating my props while I attempt to take a photo …. but those hands… aren’t they too cute??? (yes – I am biased!) But this might just become a trend …
In general – I have made this pastry wreath about 3 or 4 times already and each time, tweaking it a bit – which means that you too can adapt accordingly.
Courgette & Feta pastry wreath
1 pre-made pastry
1 medium courgette/zucchini/baby marrow – sliced (whatever you call it in your own country)
1 tub boursin – I used the herby version (but any cream cheese version will work)
1/2 block of feta – cubed
- lay the pastry on a greased piece of baking paper on your baking tray
- as the pre-made pastry that I had purchased was already round – I only had score the edges and make a star shape cuts in the centre. Be careful that you leave a ring around the centre uncut as this is where your filling will go
- spoon the cream cheese (boursin) around your uncut ring, top with slices of courgette & feta
- Fold the pastry over the filling starting with the outside first (see images above for direction)
- Egg wash if you like… I don’t as I find it browns/burns too quickly
- Bake for 20-25minutes at 200C
A few weeks (if not months ago), I was completely inspired by an instagram post that I saw of Finla Noronha (another Belgian based food blogger with the blog “My Kitchen Treasures” which isn’t active in the blogasphere anymore – but I do recommend following her on instagram for drool-worthy food images)…
I found the recipe via google using *self raising* in my search as I have run out of normal cake flour (seriously???) on a recipe website called Naïve Cook Cooks => recipe here , however I omitted the orange butter!
It was super easy to make but my only negative comment is that by day 3 it was a bit like a stale scone… but nothing that 10 seconds in the microwave couldn’t fix 🙂
Orange Chocolate Chip loaf
3/4 cup of milk
3/4 cup yoghurt
1/3 cup sugar
1/4 cup orange juice
2 eggs, slightly beaten
1 Tablespoon orange rind
3 cups self raising flour
1 cup mini chocolate chips
- Mix together milk, yoghurt, sugar, eggs, orange juice & zest
- Add flour & mix well
- fold in chocolate chips
- Pour into a greased loaf tin
- Bake for 40-45min at 190C
A colleague recently reminded me about the HelloFresh concept (weekly delivery of ingredients & recipes for a certain number of meals for the family) and offered for me to try a box on a *free* coupon that she had been given. I had tried the concept in July last year (read the review here) and thought that the concept was pretty good, but I didn’t like the fact that recipes/website were in Dutch only and that there wasn’t much choice when it came to the meals each week.
The good news is that they have evolved!! Although the website is still only available in Dutch or French, you do get an email that allows you download the recipes in English just before your order is delivered. AND you can choose within 10 menu’s that change weekly! (Another bonus is that I notice that their price has remained the same=> 53€ for 5 meals for 2 people)
We got an original box => 5 meals for 2 people. And I have to say that a few of those meals were portioned for 3 rather than 2… meaning that we have some soup in the freezer and HIM or I could have leftovers for lunch the next day. One of those meals was the White Mushroom Lasagna – which was delicious but very filling & rich!
I have never made a béchamel / white sauce like this before – but talk about hiding the vegetables!!
We are currently signed up for a regular original box and I am loving the fact that for a few nights each week, I don’t have to *think* about “What’s for supper?” and the ingredients/groceries required – PLUS it has allowed us to widen our repertoire of cooking (and eating) and increase our vegetable intake. Indeed… we are definitely getting our 5-a-day in now! (I also signed up for their wine box but that is another story :))
This recipe is definitely a make again AND perfect for a vegetarian!
White Mushroom Lasagna
1 head of cauliflower
1 onion, finely diced
2 garlic cloves, crushed
250g chestnut mushrooms, sliced
200ml single cream
50g cheese, grated
500ml vegetable stock
6 Tablespoons flour
- Cut cauliflower in smaller pieces and using a food processor, make into crumbs
- Gently fry the onion & garlic & cauliflower in 2 tablespoons of butter for 2minutes in a deep saucepan. Remove from heat
- Melt 2 tablespoons of butter in the same saucepan
- Stir in the flour, mixing for 2minutes at a medium heat
- Add stock slowly, mixing well with a whisk to avoid lumps
- Bring to the boil, then add the cauliflower mix along with the mushrooms to the sauce
- Add the single cream and 1/3 of the cheese (along with Salt & Pepper to taste)
- leave on the heat for 2minutes
- in an oven dish, layer the lasagna sheets & sauce => repeating until all the sauce is used up
- Sprinkle with remaining cheese
- Bake at 200C for 20-25minutes
I have never been a huge Christmas cake or pudding fan, until recently. Or should I rather say, until I tasted the Christmas pudding Anne (my friend, Sarah’s mum) made! And now I am a convert!
Every year I think I will finally try my hand at making my own … or even my own fruit mince pies… but I never get around to doing it in time for Christmas.
But when I saw this Easy Fruit Loaf recipe in the Snowflake Book of Baking – I thought I could manage this and it didn’t have to be related to the festive season 🙂
It really is easy to make… and delicious. I would suggest checking it after an hour as I left mine in a little bit too long, making the outside a bit crunchy while the inside still remained deliciously moist and chewy with all that fruit (probably also due to the large amount of butter in it… hee hee). This is a definite make again (even HIM approved)
Easy Fruit Loaf
310g mixed fruit cake mix
1 egg, beaten
350g cake flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
- Place sugar, milk, butter & fruit mix in a saucepan.
- Bring to the boil, then simmer for 2-3minutes
- Remove from heat and leave to cool
- Add beaten egg to mixture
- Sift in dry ingredients
- Mix well
- Pour into greased loaf tin
- Bake at 160C for 60-70min
We hosted some friends for a little brunch in our new place at the beginning of January… when our apartment was still not 100% fully renovated (missing doors on kitchen cabinets & appliances; an empty living area as the couch will only be delivered tomorrow; a toilet in one bathroom and no basin, a basin in one bathroom with no toilet; half painted door frames… etc etc…)
But the oven works … as seen with the banana yoghurt loaf that I baked => so I decided to also try my hand at this herby scone bread recipe from the *Recipes from a Royal Kitchen* – a cookbook gift from my mommabear long time ago!
The secret with any scone mixture is not to work it too much, otherwise you don’t get a good rise. And normally I make mini individual scones, so I was eager to try leaving it as “one whole bread”
The Result? It had a crumbly scone texture but very tasty … and would be taken to the next level with the addition of some strong cheese in the mixture! Would I make it again. Most Probably.
Herby Scone Bread
2 cups cake flour
1 Tablespoon baking powder
pinch of bicarbonate of soda
1/2 teaspoon salt
1 Tablespoon caster sugar
4 teaspoons dried herbs (or 1/4 cup of chopped fresh herbs)
50g butter (melted)
1/2 cup milk
1 beaten egg with 1 Tablespoon milk for glazing
- Sift flour, baking powder, bicarb & salt
- Add caster sugar, herbs & melted butter
- Add milk & mix lightly to form a soft, sticky dough
- Turn onto a lightly floured surface and knead until smooth
- press into a round shape approx. 3cm thick
- Place on a greased baking tray and brush with egg/milk mixture
- Mark into 8 wedges using a knife to cut lightly into the dough
- Bake at 180C for 20min
2016 was a crazy busy year (you can read our overview here) and 2017 has started off with a whole lot of *new-ness*… New apartment, newly fitted kitchen (still waiting for the scratched counter top to be replaced and the subway tiles to go up between the counters as a backsplash) and a new car!!
But obviously the most important in terms of this blog is the new kitchen… and a new oven (brand spanking new!!) which obviously needed to be tested. So we baked a Banana Yoghurt Loaf out of the *Recipes from the Royal Kitchen* cookbook by Heilie Pienaar (South African food stylist).
Easy to make and probably ranks up there with the best of the banana bread loaves that I have ever made! And still moist and delicious on day 3 if it lasts that long!
Would I make it again? YES
Banana Yoghurt Loaf
2.5 cups cake flour
4 teaspoons baking powder
1/4 teaspoon salt
80g butter (room temperature)
2 eggs, beaten
1 cup sugar
1 cup plain yoghurt
3 large bananas, peeled & mashed
- Sift flour, baking powder & salt
- Rub in butter with fingertips to make a fine crumb
- Beat eggs & sugar together
- Add yoghurt to wet mixture
- Add wet mixture to dry ingredients
- Fold in mashed bananas until combined
- Bake in a grease-proof lined loaf tin for 50min at 180C
I love risotto and so does HIM, the only negative part of making it is that you need to be in the kitchen the entire time, stirring the pot regularly and adding ladle fulls of stock as you go. Time consuming indeed, but so worth it when you set down to eat a bowl full of this creamy heaven.
I found this recipe in the BBC Good Food Magazine (June 2014 issue) and adapted it by adding crispy bacon pieces (because… who doesn’t love bacon… right???) and wine. While omitting the toasted pine nuts, lemon & mascarpone – but the idea of adding grated courgettes right at the beginning truly does make for a creamy risotto!
would I make it again – yes!
This recipe fed 4 adults … because the courgettes help to bulk it out!
Creamy Courgette Risotto
1 small onion, finely chopped
3 courgettes, (grate 2 of them & dice the third)
210g risotto rice
150ml white wine
1l stock (I use chicken stock)
2 Tablespoons of butter
150g bacon pieces
- Melt the butter large pot and fry the onion until softened
- Add the grated courgettes & rice, stirring to coat all the pieces
- Add the white wine and sizzle for 1-2minutes
- Add a ladle (or two) of stock and stir
- Reduce heat to medium and stir regularly, adding a ladle of stock at a time as it gets absorbed during the cooking process (takes approx. 20-25minutes)
- Remove risotto from heat, add the remaining butter and a handful of parmesan cheese. Cover with a lid and leave for 5minutes.
- In the meantime, fry the bacon & diced courgette in a frying pan until both are cooked (and bacon is crispy)
In South Africa – these biscuits are well known as *Crunchies* but in the UK, most people would refer to them as *Oat Flapjacks*.
A crispy biscuit made of rolled oats & syrup… cut into squares and moreishly eaten with cups of tea.
(PS – the reason for the radio silence is because we were in South Africa for 2.5 weeks holiday for a friends wedding and family time, then we finalized the purchase of a new apartment and have just recently started the renovation works… along with our 13 month old monkey starting to walk… so busy busy busy!)
These biscuits are super easy to make and HIM gave them a thumbs up (which in his books is HUGE!)
The recipe comes from the Snowflake Book of Baking which Mommabear gifted to me for Easter in 2001… and I am still slowly working my way through baking every item in it! (Subsequently, I hear that the book has been out of print which is quite sad considering how popular it is!)
Crunchies (Oat Flapjacks)
1 teaspoon bicarbonate of soda
15ml golden syrup
160g rolled oats
210g caster sugar
80g desiccated coconut
- melt butter and add bicarb of soda & golden syrup
- Mix dry ingredients together & combine with melted mixture
- press into a 20x24cm greased baking tin
- Bake for 40-45min at 160C
- Removed from oven, cut into squares while still warm and leave to cool
- Store in an airtight container (if they last that long)