Hot Cross Buns

 Hot Cross Buns is a bake not undertaken lightly.  Each year you promise yourself you will give them another try - after previous attempt 6 years ago, were more akin to rock cakes than fluffy Easter buns.  But as the day approaches you get far too busy to contemplate attempting to bake any, so you pick up a 6 pack at the local farmer's market as a good substitute.

But this year you convince yourself that you will give it a try, after all you are more knowledgeable with all that sourdough bread making that you have done. You know the feel of a good dough.  Ok let's try this, oh no they yeast went out of date last week, never mind.

I thank "Recipe Tin Eats" for the recipe, much easier than the one in the Delicious Magazine this month.  To break up the prep time I made to shaping of buns after initial rise then I popped in the fridge overnight, next morning brought out to room temperature and did second rise before baking and glazing.

My family all agreed they tasted delicious and were my best ever.  Encouraged for next year.

Not the prettiest of Easter buns

Ingredients

Buns

3 teaspoons of instant dry yeast (best if before date :) )

1/2 cup of caster sugar

1 1/2 cups warm milk (just to body temperature if too hot it will kill the yeast)

4 1/4 cups bread flour - I ended up adding at least another 1/2 cup as the mixture looked to wet

2 teaspoons of cinnamon powder

2 teaspoons of all spice powder

1/2 teaspoon salt

1 1/2 cups sultanas and currants

1 - 2 oranges, zest only

50 g melted butter, cooled

1 egg at room temperature

Crosses

1/2 cup plain flour

5 Tablespoons water

Glaze

1 Tablespoon apricot jam - I only had strawberry

2 teaspoons water

Method

Place flour, yeast, sugar, all spice, cinnamon and salt into bowl of a stand mixer.

Give a short mix with dough hook attachment.

Add melted cooled butter, milk, egg, sultanas and zest.

Mix for approximately 5 minutes until a smooth elastic dough forms (I added my extra flour to achieve this) until dough forms a ball and comes away from the side of the bowl.

Remove from stand mixer and cover with an apiwrap or tea towel until dough has risen and doubled in size. This can take anywhere from 1/2 hour to 2 hours.

Line a 9 x 13" tray with baking parchment.

Remove apiwrap or tea towel cover and punch down.

Dust work surface with flour - roll dough into a log shape and cut 12 pieces.

Take one at a time and roll into a ball by pressing down with your palm and then gather into a ball and roll, place on tray.

Cover and pop in the fridge till morning.  If baking that day leave on the counter for another 45 minutes.

Next morning bring buns from fridge and let rise for 1 - 2 hours

Preheat oven to 180 degrees Celsius

Crosses: mix flour and water until sticky paste (adjust consistency, mine was a little too runny as you can see from the photograph).  Spoon into a small ziplock bag and snip the corner off to make a piping bag.

Pipe crosses onto the buns.

Pop in the oven

Mix jam and water for glaze.

Cook for approximately 22 minutes or until tops of buns are a deep golden brown.

Remove buns from oven, pop on wire rack and glaze.

Delicious

Mamma Marmalade

Egg Toastie on Flatbread wraps

 A simple variation for eggs on toast - use your favourite fillings - so easy and quick to make a satisfying, nutritious meal for any time of the day.  I use the low-carb, high protein flatbreads/ wraps but there are lots of options.    Enjoy!  Colleen

Preparation         5 minutes

Cooking               5 - 7 minutes

Ingredients   (for 1 serve - multiply to your requirements)

this is a rough guide - add your preferred filling ingredients - either already cooked or quick to cook eg baby spinach leaves.  Nothing too soggy.

2 eggs - beaten together

a splash of oil 

1 round flatbread wrap  (lots of different brands - I like the low carb/high protein)

1 roma tomato - seeds/liquid removed

handful cooked chicken/lamb or salmon etc   - great way to use up leftover roasts

torn spinach leaves

a little sliced celery

sliced shallots

a little grated cheese perhaps

herbs chopped   eg  parsley, mint, rosemary, dill, oregano  etc

salt and pepper to taste

tiny splash of your choice of sauce that suits    eg  soy, bbq, hummus, chilli

Method

warm your pan and then add splash of oil, swirl to coat pan and warm oil.

Pour in the beaten egg mixture and gentle cook for a couple of minutes.

When egg mixture begins to cook, place flatbread wrap on top and gently push into the top of egg mixture.  You want bread to form a layer and egg to adhere and cook onto the underneath. Don't squash it on - just gently pat together.

When you think egg side is cooked, gently flip it over so the flatbread wrap can now cook in the base of pan.

Top one half of  the eggs with your choice of fillings

Fold the bare half over onto the filling half.  Keep cooking until flatbread wrap begins to crisp up a little.  You might need to flip again to crisp both sides.

Remove from pan and enjoy your egg toastie!

Cheers!  Colleen

 

Soda Bread

 It was Mother's day 2022 and I know it's a day I should be relaxing and reading a book but I find cooking relaxing. So after a wonderful visit from my children and grandchildren I whipped up this quick Irish Soda Bread (thanks to recipetineats).  It is really easy, just ensure you have the ingredients in the pantry, no Buttermilk, no problem just add a little lemon juice or vinegar to some full cream milk.   I was trying to take a photo of the crumb to show you the texture, but maybe a little bit of butter got in the way. :)

Ingredients

2 cups white, plain flour

1 3/4 cups wholemeal flour

3 Tablespoons extra flour

1 1/2 Teaspoons, bi carb soda

1 1/2 Teaspoons salt

2 cups buttermilk

Method

Preheat oven to 220 degrees celsius

Line baking tray with baking paper

Combine flours (not the extra flour), bi carb and salt in a bowl, whisk to distribute

Add buttermilk and stir until it is too hard to stir anymore.

Sprinkle the extra flour onto a clean work surface, tip dough out and incorporate more flour if needed

Knead for no more than 8 times, just bringing the dough together into a ball

Transfer to the lined baking tray, shape into a disk and cut a cross on the surface

Bake in the oven for 20 minutes and then turn oven down to 200 degrees

Bake a further 20 minutes or until the base sounds hollow when tapped, mine took only 15 minutes

Transfer to a rack and cool for at least 30 minutes before slicing (if you can manage it)

Now you can have bread anytime you like.

Mamma Marmalade

Tuna and Cream Cheese Toast - it does work

 Perhaps not an obvious flavour combination but it is an easy way to add variety to the trusty tinned tuna lunch.  I had a bit of cream cheese left over from making a dessert and didn't want to waste it. Fresh herbs and a squeeze of lemon really brighten the flavours. Create your own  combo for a rainy day lunch.  Enjoy!  Colleen

Preparation     5 minutes

Cooking           5 minutes

Serves             2

Ingredients   - this is just a guide

2 slices of grainy bread - your choice

few tablespoons of cream cheese    - softened

small tin tuna approx 200 gram - drained

selection of

sliced shallot

baby spinach leaves - sliced

herbs - Dill or mint or parsley or basil etc chopped

Salt and pepper, chilli flakes to taste - optional

some lemon zest and a squeeze of lemon juice

grated cheese for topping

sliced tomatoes 

herbs for garnish

maybe some toasted flaked almonds or pine nuts

Method

Preheat grill 

Toast bread slices (I usually pop in toaster whilst I mix the topping)

In a bowl, add the softened cream cheese then gently fold through the veggies and herbs

then the tuna chunks - I like to keep it with a bit of texture.

Season with a little salt, pepper or chilli flakes and a squeeze of lemon juice

Loosely spread the tuna mix over the toast

Sprinkle with some grated cheddar cheese and pop under the grill under hot and golden.

Serve with optional nuts, herb garnish and some sliced tomato.

Enjoy!   Colleen

Yorkshire puddings

 This recipe is from my good friend Sue.  It was passed on by her mother Josephine, and that is how recipes shared are kept forever.  I had tried to make Yorkshire pudds before but with varying levels of success. These come out large, puffy and golden each time.  Sue has made a slight modification by using coconut oil, which has a dual effect, firstly it has a higher smoke point so the oil can be really hot before the batter is poured in and secondly it makes washing up a breeze for which my dear hubby is forever grateful.  In our family it is a necessity to make Yorkshire puddings with our roast beef dinners, because rare roast beef, gravy and hot English mustard is a must have filling for your pudd.

Ingredients

1 cup plain flour

1/4 Teaspoon salt

3 organic/free range large eggs

1/2 cup milk (or part milk and part water)

Coconut oil

Method

Preheat oven to very hot 200 degrees Celsius

Combine all ingredients above (apart from Coconut oil) in a medium size bowl, using a whisk, mix to combine, try not to over beat. Let stand for at least 1/2 hour.

In a large muffin tin (texan muffin tin size) pour coconut oil into the base of each muffin hole.  Approx 1-2 Tablespoons, it does not need to be too precise.

Pop in the oven and make sure oil gets really hot.

Bring out and pour batter into each muffin tin hole, just below the top.

Pop back in the oven, cook until puffed and golden, about 20 minutes.

Remove from tin and serve straight away.

Thanks Joe for the recipe the family love them.

Mamma Marmalade

No Knead Focaccia

You need this recipe for No Knead Focaccia!  It comes from the SBS TV website and is made with basic ingredients and very little effort. My Grandson loves helping make this "fox-shar" so I hope you do too!  Stir the ingredients together the day before you want to bake and leave overnight in the fridge. Childs-play ! (with supervision!) It only takes a few minutes arranging simple herbs and a few sliced vegetables to make it 'Arty' and fun.  Delicious dunked in a little olive oil and balsamic vinegar or with a smudge of butter.  Best eaten on the day it is baked - which won't be a problem!   Enjoy!  Colleen

Preparation    10 minutes 
Resting           1 hour plus overnight plus approx 45 minutes before baking
Baking             20 - 30 minutes

Ingredients

4 cups   00  Tipo Flour (bread flour)

1 teaspoon instant yeast (I sometimes use one sachet) 

1 teaspoon Salt

Olive oil (1 1/2 tablespoons) plus more for baking later

2 cups barely lukewarm water, a tiny bit warmer than room temperature but not warm

slices of vegetables and herbs for decoration if desired

Sea salt flakes to sprinkle before baking

Method

Use a large mixing bowl as the dough will expand on rising. 

Combine the flour, instant yeast and salt and stir well.  I use a Danish Dough Hook but a regular spatula or  large spoon is okay.

Mix the oil into the water and pour gently into the flour mixture

Stir really well to mix together into a sticky dough.

Leave the dough in the bowl, cover with plastic wrap and set aside for an hour.

Check after an hour that the dough is starting to rise and pop the bowl into the fridge overnight. You can leave for 2 nights if you prefer, I have only done overnight.

Next day

Generously oil a baking pan - mine was 24cm x 34cm x3cm

Tip the dough onto the pan and oil your hands then moosh with your fingers so the dough gets to the edges

Preheat oven to 200 ℃

Leave the pan of dough in a warm place to rise again - approx 30 mins and it will rise by about a quarter size

Oil your fingertips again and push indents into dough again. Decorate as desired and sprinkle with some sea salt flakes.  Allow to rise again approx 10 minutes.

Drizzle with some more Olive Oil

Bake for approx 20 - 30 minutes until middle of loaf springs back when pressed  and crust is lightly golden.

Enjoy!    Colleen

Is it really bread? Keto low carb bread rolls

If you follow a low carb or Keto diet, one thing that you may crave/miss is bread.  A lot of the alternates taste very eggy and number 2 son is not a fan. These bread rolls actually taste like wholemeal rolls.  In addition to tasting like bread they are super easy to make.
Winner all round!

I found them on Diet Doctor Bread Roll recipe So give them a try and let us know what you think.

Ingredients

5 Tablespoons (level) Ground Psyllium Husk

1 1/4 cups almond flour (available now in supermarkets)

2 Teaspoon baking powder

1 Teaspoon salt

2 Teaspoon cider vinegar

3 egg whites

1 cup just boiled water (I did not use the entire cup)

Sesame seeds to sprinkle on top

Method

Preheat the oven to 175 degrees Celsius

Combine all the dry ingredients in a large bowl

Add vinegar and egg whites to dry ingredients and stir to combine

With a hand mixer add the hot water, (only sufficient to make a "play dough" consistency), only beat for apporx 30 seconds no longer or dough will be tough.

Grease an oven tray

With moist hands form into 6 patties and place on tray.

Sprinkle the top with sesame seeds

Bake in the middle rack for 50 -55 minutes, until the bottom of the role sounds hollow if tapped.

Eggs benny here we come!

Mamma Marmalade

Chicken and Pesto Calzone

This pizza dough is a handy 'go to' and can be filled with an assortment of meats, vegetables and cheese.  Only limited to your imagination and what's in the fridge.  Best of all each one is under 500 calories.

Ingredients

Pizza Dough

1 cup plain flour 

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yoghurt (drained of any liquid)

Method

In a bowl, add flour, baking powder and salt. Whisk

Add the yoghurt and mix with a fork until well combined, it will be crumbly in texture.

Sprinkle some flour on a clean surface. Place the dough on the flour and knead a few times until it comes together. It will be tacky but not sticky, about 20 turns.

Divide the dough into 4 balls.

Dust rolling pin and surface with flour and roll each ball out to a thin 10 inch circle shape.

Preheat oven to 200 degrees Celsius

Ingredients

Filling

Sliced poached chicken breast

1 teaspoon dried oregano

Pesto - jar

1 cup mozzarella, grated

Baby spinach leaves

1 teaspoon Italian seasoning

1 egg beaten

Method

Working with dough circle, spread 1 teaspoon down the centre.

Sprinkle 1/4 cup mozzarella cheese down the centre over the pesto.

Top cheese with overlapping spinach leaves and top this with sliced chicken.

Fold the sides of the dough over the filling, firmly overlapping each other.

Place seam side down on a greased oven tray.

Repeat with the remaining dough.

Brush the top with beaten egg and sprinkle on Italian seasoning.

Cook in the hot oven 30 minutes or until golden.

Mamma Marmalade

Grilled Peach and Prosciutto starters

Ho Ho Ho it's that time of year where you need a few good platter crowd pleasers up your sleeve and this one is fresh and light as well as looking sophisticated.  I went to a little more trouble by creating a wreath look with fresh olive tree foliage and raspberries.

Ingredients

2 large peaches, destoned and quartered
8 slices of prosciutto
1/2 French stick, sliced on an angle 1 cm thick
Olive oil
120g goats cheese
1 1/2 tablespoons lemon thyme

Method

Heat a gridle pan.
Wrap each peach slice in prosciutto.
Drizzle a little olive oil on each bread slice and cook on gridle until toasted and brown.
Add a little more oil to the pan and cook peach wedges.
When toast has cooled spread a thick layer of goats cheese, sprinkle on lemon thyme.
Top with a peach wedge wrapped in prosciutto.
Season with salt and pepper.


Merry Christmas
Mamma Marmalade

Fresh Bread Rolls in 30 minutes

So many times we would like a fresh dinner roll with our lunch or dinner but have not invested the previous 2 hours or so in making the dough, letting it rise twice and baking. So the solution is this very clever recipe from my favourite podcast "Dinner Sisters".

Ingredients

1 cup + 2 tablespoons warm water

1/3 cup Oil

2 Tablespoons of dried yeast

1/4 cup sugar

1/2 teaspoon salt

1 Egg

3 1/2 cusp of bread or "000" flour or plain flour

Method

Preheat oven to 200 degrees Celsius

In the bowl of a stand mixer, combine the warm water, oil, yeast and sugar.

Allow the mixture to rest for 15 minutes

Add 2 cups of the flour, salt, egg into the yeast mixture using a dough hook to mix.

Add the remaining 1 1/2 cups flour 1/2 cup at a time.

Shape dough into 12 balls and place in a 9x13 pan.

Let the dough rest for 10 minutes.

Bake for 10 minutes or until the tops are just golden.

It's as easier as that.

Mamma Marmalade

Cheesy Egg Toast - something quick and yum

Sometimes you just want something to eat that is Simple. Satisfying. Not too much. 

Essentially this is just a piece of bread with an egg baked on top with a bit of grated cheese - the extras are up to you - a slice of ham, maybe a slick of mayo or mustard - a sprinkle of spinach ... Enjoy it your way!  Maybe brekkie or brunch or quick bite before heading out with the family  ...  Cheers !  Colleen

Cheesy Eggy Toast by Feed Your Inner Cook

Prepation  2 minutes
Cooking    10 - 15 minutes depending on your oven.

Ingredients  (for one slice of bread - bake as many as you need)
1 slice of bread at least medium thickness, not too thin. I leave crust on.
1 slice of ham (optional)
1 egg
Dab of butter or mayo and dab of mustard /pesto etc (optional)
Shredded baby spinach leaf  And/Or  chopped parsley, thyme etc (optional)
Salt and Pepper to your taste
Sprinkle of grated cheese to cover the edges

Method 
Preheat your oven  -  needs to be about 180 ◦ Fan forced  or 200 ◦ C approx
Line a flat baking tray with baking paper
Using the back of a (tea)spoon gently press to make a hollow in the bread without tearing.
Butter/mayo the edges of bread - add a little mustard etc if wanted
Put the bread on the baking tray.
Place the slice of ham in the centre of bread piece
Gently Crack the egg into the centre well
Sprinkle a little grated cheese to cover the edges. Press gently so cheese stays on bread.
Scatter with herbs, salt and pepper to taste

Bake approx 10 minutes depending how firmly you like your eggs cooked.

Options
Serve with some grilled or fried mushrooms, tomatoes or spinach on the side.

cheesy egg toast by Feed Your Inner Cook

                                                        Enjoy!  Colleen

Panettone French Toast - Christmas in July treat

Panettone is a wonderful Christmas treat - a rich buttery Italian fruity bread loaf.  I love buying an extra one and storing away for July when the Queensland weather has a lovely cool crispness and we can really enjoy a winter indulgence.
Serve with a warmed bowl of berries and some vanilla speckled cream to really make your breakfast or brunch really feel special.  Enjoy!!    Colleen

Ingredients      (these are measurements for 2 serves)

Toast
1 thick (1 1/2 inch at least) slice of Panettone per person

2 large eggs
2 tablespoons milk
1 tablespoon brown sugar (or you could use castor sugar)
Shake each of - cinnamon, cloves, nutmeg.
1 tablespoon butter
splash of Light Olive Oil  - this has a very mild flavour.  Or splash of sunflower oil.  
TIPS & HINTS combining the light oil with the butter slows the butter burning too quickly

Berries
mixture of sliced strawberries, blueberries, raspberries, blackberries.
I like to add a couple of teaspoons of Sutton's Apple Syrup from Stanthorpe (see below)

Cream
1/4 cup cream
teaspoon icing sugar 
tiny dab of Pure Vanilla Bean Paste - preferably organic

Method

Lightly whisk the eggs, milk, sugar and spices in a bowl and then pour into a dish where you can lay the panettone flat for it to soak up the eggy mix. I used a pyrex baking dish approx 33cm x 20cm x 5cm deep
Soak the bread for approx 15 min or more - turning to ensure it is well soaked.

While the bread is soaking
Warm serving plates 
Gently heat the sliced berries with the apple syrup - until warm, not soggy. Transfer to a warm bowl 

Whisk some sifted icing sugar into the cream with the dab of vanilla paste until just combined - you want pouring consistency

Warm a wide pan on the stove and melt the butter/oil until begins to foam.

Transfer the bread slices to the pan using a wide slide.
Cook approx 2 mins per side until golden - keep an eye on these - burn quickly.

Serve on warmed plates with the berries and cream. Yuuuuuum!!

From the Granite Belt, Stanthorpe area - we like (and paid for our own) Sutton's Apple Syrup suttonsfarm.com.au  also if you are in the area be sure to stop at Pyramids Road Winery and say Hi to Warren and Sue - Stanthorpe is a great spot to visit in Queensland!
      
Enjoy!     Colleen

Ketogenic low carb Pizza

One of the main foods missed by people on a low carb diet is Pizza.  This base is nearly the real deal, crisp and tasty, one that you can pick up with your hands. And best of all, no cauliflower in sight. Thanks to Fat Head Pizza for the recipe.  Perfect for people needing Gluten Free also.

Ingredients

1 1/2 cups grated mozzarella
3/4 cup almond flour
2 Tablespoons cream cheese
1 Teaspoon white wine vinegar
1 egg
1/2 teaspoon salt
Olive oil to grease board and your hands

Method

Preheat Oven to 200 degrees Celsius

Heat Pizza stone in the oven.

In a small saucepan combine mozzarella and cream cheese, stir on a medium heat until it melts.
Add all other ingredients and mix.

The dough resembles choux pastry, I oiled a thin plastic pliable chopping board or you could use baking paper.

Tip the dough onto the oiled board and then either using your oiled hands or a spoon, spread and shape into a pizza shape.

Remove hot Pizza stone from the oven and then carefully tip the dough onto the stone.

Prick the surface with a fork and bake in the oven for 10-12 minutes until golden.

Simply top with your favourite topping, we had fried Italian sausage meat, red onion and black olives.

Perfect!

Mamma Marmalade

Very easy Ciabatta

This is so easy and super impressive, you must give it a go.  Because saying to people that you make your own bread lifts your status as a cook to a new height.  As an added bonus it tastes delicious, even the next day when toasted on the grill.  Thank you Silvia Colleca !

Ingredients

1 x 7g sachet dried yeast
4 cups of strong flour (bread and pizza flour)
Extra virgin olive oil
Salt


Method

Place yeast and 3 cups flour, 360ml water and 2 teaspoon salt in an electric mixer fitted with a dough hook.

 Beat on medium high speed for 3-4 minutes until the dough comes away form the sides of the bowl (the dough will be quite wet) I did add extra flour at this stage to achieve this consistency.

Tip into a greased bowl and cover with a clean tea towel, leave at room temperature for 2-3 hours until doubled in size.

Preheat oven to 220 degrees Celsius.
NB: Place a metal baking dish on the bottom of the oven with the rack above it.
Flour a baking paper lined baking tray with 1/2 cup flour.
Gently turn the dough straight onto the tray.
Top with remaining 1/2 cup flour.  Shape dough into a long oval.
Carefully pour cold water into the hot pan in the oven to create steam (this very important step helps the bread to rise and expand before forming a crust)
Place the tray with Ciabatta onto the rack above the pan.
Bake for 25-30 minutes until bread is risen, golden and the bottom sounds hollow when tapped.

Cool on a wire rack for 1 hour IF you can resist.

Mamma Mia

Chicken Bacon and Almond filled Croissants

Sometimes I wonder where the years go.  I can remember making this recipe in the 1980's!! Eeeeck! So, it is very retro - and still tastes great!  A classic and a family favourite.

During the weekend, family members were popping in and out.  I needed an easy, pre-prepared, simple to serve one plate nibble / quick bite option ready to serve with the minimum of fuss. I used some purchased roast chicken - the takeaway chook - but if you have some leftovers of your own cooked chook this is a great way to revive leftovers.

My Chicken, Bacon and Almond filling is so versatile - an easy sandwich filling, a dip or spread with crackers and celery, or, like I did here, slice open some croissants - regular or mini size, stuff with the filling and pop in the oven for a few minutes. Delish served like an open grill too - is that retro enough for you?  So good whichever way you choose to serve them.

Chicken Bacon and Almond Filled Croissants by Feed your Inner Cook

Preparation  10 - 15 minutes.  This is mainly chopping and assembly
Cooking       Chicken is already cooked so allow 5 minutes to cook almonds and bacon.

Measurements are very flexible - if you want a looser consistency for a cracker dip spread - add a bit more sour cream or mayo.  It is up to you - and adjust the ingredients to your preference.
  
Double this if you want - will keep refrigerated for a couple of days

Ingredients

¼  large  OR  ½ small cooked chook depending on size ( or grilled chicken fillets) cooled

4 rashers bacon. Fat and rind removed. Cooked, cooled and chopped

4 tablespoons slivered almonds (lightly toasted)

1 tablespoon chopped chives

1 tablespoon finely chopped parsley

1 tub (250 - 300ml approx) thickened Light Sour Cream

dash of mayo   (a tablespoon more/less)    - to your taste

ground cracked black pepper.    (Extra salt if you prefer - bacon is salty)

options: few mushrooms, chopped shallots, etc

Method 

Mix together in a large mixing bowl until the desired consistency.  

or

In food processor   ( Hint - do not overprocess)     

zap chook, bacon, herbs as thickly/finely as desired

Then add cream, mayo.  Zap till just mixed through.

 Add the almonds and do a very light zap to just mix in.

Serving options:

Filled croissants – baked preheated moderate oven 5-10 mins  (best if using a chunky consistency)

Sandwich fillings (better finely processed – your preference)

Grilled open sandwich  - spread on toast and lightly grill

           

Spread for crackers, mini toasts, bagel crisps, or serve with celery sticks etc etc.  Best if finer and looser consistency.

                           Enjoy!  Colleen.   PS some great stuff was made in the eighty's 

Crunchy Bread Salad with Summery Vegetables and Herbs

Sometimes you want to serve the family a crunchy, satisfying salad that is a change from the traditional lettuce based variety yet still packs a powerful serve of veggie goodness.

This Salad is a great way to avoid waste by using up stale bread and it will soak up whatever flavour combination you choose to use.  The essential steps combine day-old bread chunks with lots of chopped vegetables, enlivened with seasonal fresh herbs and topped with the option of warmed sliced leftover roasts.  The crunch of the golden bread cubes makes a fast, economical meal - especially handy for end-of-summer weekends!

Preparation
Probably about 10 - 15 minutes to chop the veg, slice the meat if you are using leftovers and then just heat and stir.

Ingredients

This is a very flexible recipe - this is the outline and you complete your salad with your favourite vegetables and herbs.

Day-old multigrain or sourdough bread - torn into bitesize chunks.  (allow the equivalent of 1 large 'piece of toast' size per person on average)   TIPS AND HINTS:  I like to freeze any leftover bread pieces to have on hand for these types of recipes

Good quality Australian Extra Virgin Olive Oil
Red onion - finely sliced
Clove garlic - crushed
some baby spinach leaves
A little shredded crunchy lettuce
shredded  bitesize -  (eg)  celery, carrot, zucchini, radish
Ripe red tomatoes - diced
fresh herbs - (roughly torn)  basil, parsley, mint, thyme  etc

Option: Shredded Leftover roasted meat (eg  lamb, chicken)

A spoonful of good quality pesto  OR  spiced chutney - depending on your salad flavours
Salt and Pepper to taste
Option: A splash of Balsamic Vinegar

Method
Heat a little olive oil gently in a wide frypan.
Add the onions and garlic and heat just to slightly wilt and take away the 'raw onion' taste
Remove and place into a large bowl.
Add the remaining chopped vegetables and herbs to the bowl.
If using roasted meat, gently warm in the pan. Remove.
Add a little more olive oil to the pan and increase heat.
Toss the bread chunks and heat until golden and crunchy.
Add to the bowl of prepared salad and stir through with preferred pesto.
Taste and season if required.
If required, add a splash of Balsamic Vinegar or an extra drizzle of Olive Oil.
Serve in individual bowls.
                                      Enjoy!    Colleen

Flat Bread - Flat Out - fast fast fast and easy easy easy

Super easy Yoghurt Flat Bread

This is a very popular recipe with just reason.  Once you have this recipe saved, you will always have fresh bread options at your fingertips –literally!  

The serving variations are endless – I have used it to accompany a curry as a change from rice, or served with a Moroccan flavoured meal, even as a variation on bruschetta and it is delicious with eggs, bacon, mushrooms and avocado for a lazy breakfast.

Preparation and rolling:  10 minutes

Cooking:                           approx 3 -4 minutes per flatbread

TO INCREASE QUANTITIES:  simply use the 1:1 ratio and mix to your quantity - Easy!

Ingredients

250 gram SR flour – sifted

250 gram Greek Yoghurt

Good pinch salt

OPTION: During the rolling process:  Add your preference of a sprinkle of: 

dried herbs, or finely sliced fresh herbs,  or chilli flakes, cracked pepper, or finely sliced shallots

Method

Combine the ingredients and form a soft round dough.

Divide into 3 or 4 (depending what size flatbread you want)

Dust a bench or board with some sifted Flour to make a suitable rolling surface and also dust the rolling pin.  Keep the flour handy – sometimes the mix is sticky and sucks up a bit of dusting flour.

Sometimes a piece of non-stick baking paper helps.

Roll to desired thickness - not too dense - say thin pizza thickness.

During the rolling process: 

If desired, sprinkle through a little of your choice of herb/spice additions.

Continue to roll into the flatbread

Have a char grill hot and oiled, will only need to cook for a couple of minutes each side.

Use in lots of different ways – lunch, dinner even breakfast.

                        Enjoy!   Colleen

Aussie Damper with Lemon Myrtle Tea

On Australia Day it is our family's tradition to make a big campfire and  cook damper in a camp oven.  Washed down with a refreshing cup of lemon myrtle tea.    But if you don't have a fire close by you can pop it in your electric or gas oven.

Ingredients

3 cups (450 grams) self raising flour
Pinch of salt
80 grams chilled cubed butter
3/4 cup water


Method

Preheat oven to 200 degrees Celsius

Line a backing tray with baking paper.

Combine flour and salt in a large bowl.
With fingertips rub the butter into the flour until it is the consistency of fine breadcrumbs.
Add the water to the flour mixture using a knife in a cutting motion.
Use your hands to bring the mixture together then turn out onto a floured surface and gently knead for a minute or two.
Shape into a disk and place on the prepared tray.
Using a sharp knife that has been dipped in flour mark 8 wedges on the top of your damper.
Dust with a little extra flour and bake for 30 minutes or until cooked through and sounds hollow if tapped on the base.

Lemon myrtle tea

Combine a dozen lemon myrtle leaves (see photo above) in a china tea pot pour in boiling water.
Let steep then serve.



Mamma Marmalade

Breakfast Eggs and Pancetta Bread

Cooked this for some sleepy-over pals one morning. So impressed as it looked almost as good as pictured in the Donna Hay magazine – and it was declared delicious and a definite winner for the brekky menu. I have added a few extra herbs etc to the original recipe so feel free to suit your own tastes.

You can prep your toppings and pre-measure your flour the night before.

Then in the morning, just activate the yeast, knead the dough, 

rest it -   and yourself -    for 20 minutes   -  top, bake, eat.  Enjoy!

Needs about 1 hour from start to ‘eat’.

10 minutes preparation including yeast activating.

10 minute dough making and kneading

20 minute rest

5 minutes for rolling and topping the bread

12 – 15 minutes cooking

Serves 4 – 6 as breakfast    or    8 as part of a breakfast buffet

Donna Hay uses a 25 cm square baking dish. 

I prefer a 22cm x 30cm rectangular tray with a decent depth to hold the bread and toppings.

Ingredients

1 ¼ teaspoons (7 gram sachet) dry yeast

1 teaspoon caster sugar

2/3 cup warm water -   not boiling hot or it kills the yeast

1 ½ cups OO flour sifted (superfine flour) plus extra for dusting

1 teaspoon salt

½ tablespoon Olive Oil plus extra for drizzling

6 eggs

8 slices pancetta – roughly sliced    or   thin sliced bacon – chopped   if you prefer

Handful of cherry tomatoes – halved

80 – 100 gram grated gruyere cheese

1 teaspoon dried chilli flakes

½ teaspoon thyme leaves

1/3 cup basil leaves

Small amount of freshly grated parmesan cheese for sprinkling over the top

OPTION   Grinding of pepper and scattering of sea salt flakes

Method

Preheat oven to 220o C

In a small bowl, mix the yeast, sugar and water.  Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

In a large bowl, combine flour, salt and olive oil.

Add the yeast mixture to the flour mix and combine to form a dough.

Use a lightly floured surface and knead for 5 minutes until elastic and smooth.

Put in a large bowl, cover with clean towel and set aside in a warm place for 20 minutes.

After the 20 minutes:

On a lightly floured surface, roll dough out to fit your baking dish and place in the non-stick baking paper lined dish – pushing the dough into the corners.

Make small impressions in dough top and crack the eggs into these dents.

Scatter with the pancetta pieces and upturned tomato halves.

Sprinkle over the chilli flakes, herbs, basil and gruyere cheese.

Lightly dust with grated parmesan, freshly ground black pepper and touch of rubbed sea salt flakes.

Finish with a very fine drizzle of Australian Olive Oil.

Bake for 12 – 15 minutes until golden. 

Serve immediately!

TIPS and HINTS

the night before:

Prepare and measure most of your ingredients.

Line your baking dish with non-stick paper using my ‘Lazy Peg’ method blogged previously

                                                  Enjoy!   Colleen