Vegan Herby Breadsticks with Tomato Sauce

Hello all and happy Tuesday!

Thanks for stopping by! Today I thought I would share with you a nifty way of making garlic bread. After I made it I realised that it would have been better to put the herbs IN the dough along with garlic that youæd just fry off... So I will write that down in the recipe - because the garlic that I scattered on top burnt a little in the oven - still tasty, but I'd rather you learn from my mistakes than having the same thing happening *smiles*

Vegan Herby Breadsticks with Tomato Sauce
(Makes about 6)

Garlic Herb Mix:
3 cloves of garlic, minced
1 1/2 tbsp dried mixed herbs
1 tbsp olive oil

For the dough:
1 sachet dried active yeast
1 1/4 cup luke warm water (when you apply a drop to your skin, you shouldn't feel it)
2 tbsp brown sugar
1 tsp salt
1/4 cup olive oil
3 cups spelt flour (I used 1 cup plain and 2 cups spelt)

Oil for brushing
1 jar of good tomato sauce (like a roasted red pepper and tomato pasta sauce, or you can make one from scratch!)

- Start by heating 1 tbsp oil in a small frying pan, and fry off the garlic for 1 minute until fragrant. Take off the heat and stir in the herbs - set aside.

- Now, mix your luke warm water with the brown sugar and the yeast. Stir until the lumps have smoothened out, and leave to sit for about 5-10 minutes until the mixture starts to form bubbles on the surface; this is the yeast doing it's thing!

- Tip in the flour, the salt and the oil, and stir to combine. Knead well for about five minutes, before swirl through the garlic and herbs. Shape into 6 even small breads, and cover with a clean kitchen towel for 50 minutes to allow the breads to rise.

- Pre-heat the oven to 200C, brush the loaves with oil and place them in the middle of the oven to bake for about 20 minutes.

- Heat your sauce through 5 minutes before the breads are done. And once out the oven, you can brush them with butter and sprinkle of garlic powder - if you want!

And that's it! The easies lil' loaves I have made in a while, and this was awesome to have right before a badminton session, I carbed up like a pro!

Today, I have taken it easy - run a few errands in this part of Glasgow, bought some prizes for a charity bake off I'm hosting for some friends next month, and met up with a friends for a little bit. Then came home, made dinner and chilled out! Hopefully I'll get a wee heads up for when I start working. Tomorrow Alphonse and I are going to the vets for his annual vaccination.
What have you been up to so far this week?


xox J

Earl Grey, Lemon, and Poppyseed Kringel

When I saw Maikki's Lemon and Poppy Seed Kringel, I was instantly intrigued, and I knew I had to give it a bash.

I had not baked in what seemed like forever and I had a potluck dinner to attend, the dough was one of the most cooperative I have ever worked with I think, and the poppy-seed filling had a texture that was really good to work with!

Note - I did not add as much of the poppyseed mix for the filling as I should have, and thus ended up with a bit of something looking like a mishap - but it tasted like the real deal!

The only thing I would recommend, is to visit Maikki's blog and take a look at the beauty that is her original version of this!

Earl Grey, Lemon, and Poppyseed Kringel
(Makes one loaf)

PS. My picture does this bread no justice at all! I couldn't get a picture of when you cut into it and you saw the swirl!

For the filling:
The zest of 1 large lemon
100ml (a little under half a cup) of sugar
150ml oatmilk
200g poppy seeds
1 tbsp loose Earl Grey tea (I used the contents of two teabags)
Juice of 1/2 lemon

For the dough:
200ml oatmilk
17g fresh yeast
50ml sugar
1 tsp vanilla extract
A pinch of salt
400ml wheat flour + extra for dusting
3 tbsp neutral oil (such as sunflower)

- Start by making the filling to allow the poppyseeds to soak up that Earl Grey goodness! First, dissolve the sugar in the milk, add the zest, juice, tea, and poppyseeds and mix it so you have a mixture that is almost like we sand/cement. Set aside.

- Make the dough! Start by heating up the oatmilk until it is 37C (body temperature), turn off the heat and cruble the yeast into the mix - stir until this has dissolved. Now add the sugar, vanilla extract and pinch of salt.

- Pour in the flour and mix until it starts coming together, add the oil and work the dough for about 5-10 mminutes, you should be able to clean the bowl with the dough, and it should be smooth to the touch. Leave in the bowl covered with a cloth and let it rise until it is puffed up - about half an hour.

- Now, when the dough has risen, work it again for a few minutes - yes it is sad to see all the volume go backto normal, but it will make for a really nice loaf! Roll out on a lightly floured surface, and shape into a big a rectangle as the dough allows you too. Now, apply almost all of the poppyseed mixture all across the rectangle and spread out evenly, roll up into a nice swirly loaf, and make it whatever shape you want. Top with the remaining poppy seeds, and allow to rise slightly for a second time - about 15-20 minutes.

- Heat the oven to 200C, and bake the loaf in the middle of the oven for about 30 minutes - until baked through, you don't want too crusty a bread for this lightly sweetened bread.

Et voila! Enjoy toasted with whatever you think would compliment the flavours, or enjoy on its own with a cup of tea!

Oh oh oh! And today I am leaving for Barcelona! I am only going away for five days, but the holiday is much needed! I haven't seen proper sun since ten years ago when I went to Italy... About time I'd say! I hope you all have a great week *smiles*


Original source:
http://maikinmokomin.blogspot.co.uk/2016/03/sitruunalla-ja-earl-greylla-maustettu.html

- Jules

Palak Paratha

Spinach - tasty, tasty greens! Perhaps even the "meatiest" of the greens as well? I remember now being much of a fan of greens when I was little, but as far as my blog goes - I am sure you can tell that has changed, and the first time I had a vegetarian pizza with spinach - I was hooked!

Why not try and add some spinach in homemade parathas? It works a treat, and can be served alongside almost any Indian main. I used spelt flour instead of wholemeal, and it worked a treat!

Palak Paratha
(Makes 5-6)

300g spinach
250g wholemeal or spelt flour
A pinch of salt
1/2 green chilli, finely chopped
1 tsp dried pomegranate seeds (optional, I didn't have any at hand)
About 2 tbsp oil for frying (or butter if you want)

- Start by having the spinach in a casserole. Boil up water and pour over it, stir a little for about a minute or so - until the spinach has wilted. Drain off the water, and whizz the spinach either in a processor or with a stick blender.

- Now, in a bowl, mix the flour, salt and chilli (plus pomegranate seeds if using), then, make a well in the middle and pour in the spinach mixture. Work the dough well. You can add water if necessary, but I found that after working the dough for about 5 minutes, there was no need for it.

- Cover the bowl with a damp cloth and leave to sit for about 30 minutes (....I was too impatient and skipped this, or...I let it sit for about 10 minutes rather...).

- Now, divide the dough into 5 or 6 pieces and flatten out until about 15 cm in diameter. I did this one by one as I had one paratha ni the pan frying.

- So! Heat about 1 tbsp oil in a small frying pan, and cook the parathas for a few minutes on each side until slightly crisp and green and golden. Continue with the remaining parathas, until you have a lovely little stack of them.

Enjoy straight from the pan with food of choice! I even rolled one up and had it as part of my lunch one day, so good!

Have you ever tried to make parathas before?
I used to make stuffed ones when I was working in the Indian kitchen, and I was surprised at how easy it was to make them instead of buying them. Usually you have the ingredients for plain or stuffed parathas at hand anyway, and so it can save you money *smiles*. Thanksfully, the spinach is cheap, and adds a whole lot of nutrition to this green version here, bonus! Not to mention the lovely flavour, mmm....

This weekend has been packed with as much as TWO charity pot-lucks where everyone brings some home cooked goodies for a good cause and get-together. Friday evening was for International Women's Day charities, and the brunch on Saturday was for Barnardo's children charity. It was great fun and I got to meet so many lovely new people as well as catching up with a lot of friends - win!

Today, the weather was actually great! And so a friend and I went out for lunch, before going on adventures through the Botanics and Kelvingrove Park, it was lovely! Tonight, I watched an eye-opener of a movie:

I think I can count on two hands the amount of times I have had any meat-produce this year, and this movie encouraged my views on potentially becoming a full-time vegetarian, for a better world! Previously, I have seen snippets of the way some animals are treated, but to watch a whole documentary about the whole process, as well as telling us how it can be beneficial for your health really did move me. When I was young, I was stubborn and picky and ate only a few vegetables (less picky on the fruit, because y'know it's so sweet and juicy most of the time!), but later in life, especially after having moved from home, I find myself discovering more and more exciting food that doesn't necessarily need to be prepared using these products.
What are your thoughts on vegetarianism/veganism?

Aaaaaand how has your weekend been? I hope you have a lovely Sunday evening, and a good start to the new week!


Original source:
India - Cookbook, p. 613

- Jules

Maria's Mother's Addictive Seeded Bread (GF)

The name? Well, it was one of my favourite bloggers - Maria, who shared this recipe with the world, but then she told me that originally it was her mother who had made this for her the first time around.

I was actually thinking about how nice it is when recipes are being shared with one person to another... My favourites are the little treasures that my grandmother jotted down in her recipe book years and years ago, but lots of times it can be through your circle of friends that you get introduced to little gems like that too!

I wanted the optimal recipe for a spelt bread, and I might just have found it (I will try my auntie's recipe next, so stay tuned!)... Because I am seriously addicted to this bread! It disappeared within days although I sliced half of it and stored it in the freezer for those rainy days, but I couldn't keep my paws of them, and would time and time again have it for breakfast, or an evening snack!

Maria's Mother's Addictive Seeded Bread (GF)
(Makes 1 loaf, but do feel free to double or treble the recipe)

450g Spelt flour (I used wholemeal, but you can do 50/50)
25g oats
175g seeds - pumpkin seeds is a must! But the others areoptional, I used poppy seeds and sunflower seeds
2 tsp psyllium husk or xanthan gum (optional, but recommended)
1/2 tsp salt + more for topping
1/2 packet dry yeast (adds the nice flavour to the bread)
400 ml water (about 1 1/2 cups)
100 ml orange juice or coconut milk

- Mix all the dry ingredients in a baking bowl - reserving some of the salt and seeds for topping. Make a little well in the middle.

- Heat up the water and juice/milk until it's lukewarm, and gently mix this without overworking it. Leave it in a warm place to rise for about 30 minutes.

- Transfer the dough to a greased loaf tin, and let it rise again for an additional 30-40 minutes. Afterwards, top with a drizzle of salt and extra seeds.

- Now pre-heat the oven at 225°C, then place the bread in the middle of the oven to bake for about 40 minutes then, turn the loaf upside down in the tin and bake for another 15-20 minutes to develop the crust all around the bread.

Leave to cool slightly before enjoying with your favourite toppings! Oooor serve alongside some tasty warming soup!


Original Source:
http://mariasmat.blogspot.co.uk/2015/01/saftig-speltbrd-med-hele-korn.html

- Jules

Savoury Polenta Cake

Polenta, or coarse cornflour/cornmeal isn't anything I had worked with before until I saw this easy recipe for polenta cake! I made it vegan by using nutritional yeast instead of parmesan, and I reckon it worked quite well! Parmesan does have quite a bit of a stronger and cheesier flavour of course, so if you're not vegan, then go wild! I might try it with parmesan next time I make this.

It works well with dinners should you be out of potatoes for example, and the polenta also mops up gravy rather well too! I tried it first with some venison, carrots and red onion gravy, which worked a treat. But you could also use this and make sandwich wedges, filling it with hummous, cheese, ham, anything you want really! Oh and it's gluten-free too!

Savoury Polenta Cake
(Makes one 18-20cm cake tin's worth)

1 litre vegetable stock
200g polenta/coarse cornmeal/cornflour1 handful rocket, torn (optional)
85g parmesan OR 50g nutritional yeast
2 tsp parsley, finely chopped
2 tsp chervil, finely chopped
2 tsp chives, finely chopped
Salt and freshly ground black pepper

- Start by pouring the vegetable stock into a large casserole, then add the polenta little by little to prevent it from going lumpy, and stir well and frequently for 25-30 minutes. Make sure it doesn't catch the bottom. The mixture should come away from the pan, take it off the heat.

- Pre-heat the oven to 180ºC. Add all the remaining ingredients to the polenta ans stir really well to combine.

- Pour the polenta mixture into a cake tin or mould and bake for about 20 minutes, cool for about 5-10 minutes before serving it with whatever you want!

PS. I also imagine adding grated cheese to the top before baking it would be a winner too!

Polenta Pacman before the feast...!


Have you ever cooked with polenta before?

Yesterday, I was at a Rocky Horror Picture Show party and it was amazing! So many fantastic costumes, and despite coming a little unprepared the girls made sure I got make-upped to the max and wearing a top hat, haha, so much fun! What have you been up to so far this weekend? Any plans for today?


Original source:
Good Mood Food, p. 18

- Jules

Rocket-Science Flatmate Rye Bread

Several times now I am sure I have told you about my flatmate's excellent bread making skills. In fact - it is so good that the other night when he had made an extra loaf from a batch I managed to eat almost all of what was left of it (toasted and with peanut butter...can you blame me?!). So! The next day, I decided that I would make it up to him by practising my own baking skills.

I have tried a few different varieties of bread and rolls over the last few years, but this time, I decided to try and do it the good ol' way, where science and fresh yeast is required, and then - I got stuck in! I asked my flatmate for some advice with the ratio, and then just took it from there. For the yeast, I used 50g fresh, but it might need a little more to rise even more.

Rocket-Science Flatmate Rye Bread
(Makes one bread)

300g strong white bread flour
200g fine rye flour
1-2 tbsp black onion seeds (optional)
1 tbsp runny honey (can swap for 1 tbsp sugar, to feed the yeast)
270ml lukewarm water (37ºC aka when you tip a drop onto your hand, you shouldn't feel it)
50g fresh yeast
1 tbsp (extra-virgin) olive oil

- Start by mixing the flours and onion seeds (if using) until combined, make a well in the middle.

- In a pot, heat up your water and oil until it reaches 37ºC. Take the pot of the heat and crumble the yeast into it and stir until it is dissolved. Pour into the well in the flour and add the honey/sugar. Stir well to combine, knead lightly and let it sit in a warm place to rise for about 2 hours until it's almost doubled in size (rye doesn't rise as much as normal flour).

- Now, punch the air out of it, knead it for about five minutes, and place in the breadpan (if using) and leave it to rise for a further hour.

- Pre-heat your oven to 200ºC, place a shallow tray with a bit of water in to allow the bread to steam slightly, place the bread in the middle of the oven and bake for about 45 minutes, lower the temperature slightly (160-180ºC) and bake for a further 30 minutes to get that lovely crust fully developed.

Rustique!

Leave to cool slightly before serving...

Also, I wasn't sure whether or not to label this vegetarian/vegan, as it has yeast in it, perhaps some of my veggie friends can give me a little more insight here?
If you're only baking for yourself, why not slice it up and store in in the freezer for some other time? Just pop them in the toaster and they'll taste almost newly made again, mmmm ^ ^

What is your favourite bread recipe?

PS. I wrote a little mindful post about bread here some time ago.


Recipe by yours truly (with a little help from my friend)

- Jules

Artisan Crackers

Hello, and good day to you!

This recipe will make you never have to buy crackers for cheese ever again! The base is so simple, and easy to work with, and you can vary the herbs and spices and add just about anything you're in the mood for, aint that neat?

It took me about half a year to get around to making these, can you believe it? They only take about half an hour to make, and I had not been able to fit it into my schedule - sometimes I'm not so good at organising things...

Anywhoooo - I made these a day when I had a few friends coming over to mine to celebrate my last day in the office, I figured cheese and crackers would be nice, and I also made a few fruit and nut chocolate...things, everyone needs their sweet and savoury!

Artisan Crackers
(Makes about 10 long crackers)

1 3/4 cups wholemeal flour
1/2 cup water
4 tbsp olive oil
1/2 tsp salt
(I also added 1 tsp dried basil)
Other herbs and spices as you like, I ground some seasalt on half of the batch, and a salt-garlic-and chilli spice mix on the other half!

- Start by mixing the flour, salt (and basil - if using) in a bowl, then, make a well in the middle and pour in the oil and the water. Add a little bit water if it's too dry, but I found half a cup was perfect.

- Knead the dough well, before leaving it to rest for about 10-15 minutes.

- Pre-heat the oven to 200°C. Then, roll the dough into a long piece and cut into ten bits. Roll each individual bit into a sausage, before using a rolling pin (or in my case, a glass) and roll until you have a nice long flat cracker (about 2-3mm). Place on a baking tray, add spices or ground salt on top if you want, and bake for 10 minutes for soft crackers, and 15 minutes for crispy ones - I went for the latter, CRUNCH! They turned out perfectly - how simple was that?!

Thought I would add a photo of Mister Tom Jones from Belladrum for good measure, since my friend has uploaded her photos!

It has been a bit of a crazy and work-filled week so far, and I'm working in the kitchen today as well, I'm off to charge my batteries tomorrow though, phew!
I hope you have a lovely weekend! Any plans?


Original source:
http://laughingspatula.com/artisanal-crackers-with-olive-oil-rosemary/

- Jules

Sugar-Free Mango Chutney & Easy Wholemeal Chapati

Hello and merry Monday!

After a certain appointment the other week, I felt really inspired and so I thought I would make some chutney, as I hadn't since...almost two years ago! I went to the shops and got me som mangoes, and home I went cookalooking away, and this is how it turned out, a lovely fruity mix with a bit of a kick to it, but don't worry it's not too spicy.
I swapped the sugar for xylitol, and it worked a treat!

So, what to make when you have a whole lotta chutney? Well, as I am quite the novice when it comes to Indian cooking, I thought I would start with something as simple and tasty as chapati. Four ingredients all in - guess what? It worked! I got six small chapatis out of the recipe I halved, and they were really lovely with just the chutney, but I can imagine some salad would also compliment it!

Oh oh oh, and before I forget - A friend and I had a barbecue in the park last week, and we had some Mexican flavoured burgers that I used the chutney as a relish for, and it was - amazing! The Mexican spices, and beans worked a treat with the slightly spicy and sweet chutney, SO good *smiles*

Sugar Free Mango Chutney
(Makes about 2 small jars + a bit extra for testing!)

1 medium large mango
200ml vinegar
150g xylitol
2-3 cm fresh ginger, finely chopped
2 garlic cloves, finely chopped
1/2 tsp chilli powder or cayenne
2 tsp salt
1 tsp mustard seeds
50g sultanas or raisins

- In a pot, have the vinegar and xylitol, cook over low heat for about 10 minutes, stirring occasionally.

- In the meantime, prepare the mango, cut off the two sides just a little off the piy in the middle so you have two halved and the full edge with the pit. Now, s'time to make some mango hedgehogs as I like to call them. Use a knife to cut it criss-cross juuust down before you reach the mango-skin. Turn it inside out, et voila! Makes it much easier to scrape the mango off. Chop the garlic and ginger.

- Once the xylitol has dissolved and the mixture has had the chance to dissolve, add the ginger and garlic and stir for about ten minutes. Then, add the mango along with the rest of the ingredients and boil over a low heat for about 25 minutes until the chutney starts to thicken and the mango goes soft.

- Stir occasionally over that period, and if you want, you can mash the mango lightly if you want.

- Now, once the chutney is done, transfer into sterilised jars, and twist the lid on tight, this will allow for the jar to create a vacuum and seal. Stor in a cool place and eat within a few weeks, about 4-5 days once opened, but you might not even last that long! This stuff is delicious!

Have you ever tried to make chutney before?

And now for the super-simple wholemeal chapatis! (Use half white half wholemeal if you want the best of both worlds, but I prefer mines a little grainy).

Mango-hedgehog!

Mini Wholemeal Chapati
(Makes 6, serves two with a main or sides)

120-150g wholemeal flour (start with 120 first!)
100ml water
1/2 tsp salt
A tsp ghee or oil for frying

- Start by mixing the flour and salt in a medium baking bowl. Make a well in the middle and pour in the water. Work with your hand until a dough forms and add a bit of flour if it's sticky. It supposed to juuust be dry enough so it "let's go" of your hand as you're working it.

- Knead the dough on a lightly floured surfare and work it for at least 5 minutes, preferably ten. Cover and place in the fridge for about half an hour.

- Half an hour later, work the dough firmly, and then roll into a sausage. Divide it into six pieces, or four bigger ones if you want to make them slightly bigger. I had to "feed" the dough a little more flour as I went along, and I simply used a glass for rolling the chapatis out, who needs a rolling pin anyway?

- Now, heat oil in a non-stick frying pan on medium heat, once hot - add the first chapati and cook for a couple of minutes until it starts to "blister", press down with a spatula and cook on the other side until golden. Repeat with the remaining chapatis without adding more oil.

Once you've run out of chapatis to fry, guess what? S'all done! I cannot believe it's taken me this long to get around to making. I will most certainly be doing this next time chapatis are required!

From left to right: Dough divided into pieces, chapati rolle out and ready for frying, fried chapati with aforementioned chutney!

What's your favourite things to put on chapatis, or serve them with?

Today I got some good news, but I miiight just save that for tomorrow's post. I hope the new week is treating you well so far and that you have a lovely evening!


Original source:
Hamlyn All Colour Indian Cookbook, No 207 and 186

- Jules

Chai Banana Bread

Good morning, and happy Wednesday. Has the week been good to you so far?

I was to the dentist yesterday (stupid wisdom tooth is being none-the-wiser and giving me grief! Hopefully it'll be better in a couple of days' time...) aaaand my friends and I won the pub quiz, so it has been a mixed week to say the least, but over-all a sociable and good one, and the weather has been magnificent, sunshine all around!

It had been forever and a daaaay since I had made banana bread. I came across a recipe for CHAI bananabread, and I had no option - I had to make this!

I used xylitol instead of sugar to make it a little lighter, but you can of course use brown sugar instead!

This is super simple, and the key to any good banana bread? To cook it over slightly lower heat and do NOT open the door to the oven until it's ready, as then you might risk it to turn to mush, and we don't do that. You can serve ths simply topped with an icing sugar glaze, or serve it topped with some butter and perhaps a little bit of syrup or a sprinkle of sugar? Delicious!

Chai Banana Bread
(Makes 1 loaf)

It literally only needs a slab of butter, if even that! And perhaps a drizzle of honey or syrup if you have a bit of an extra sweet tooth!

3 ripened bananas (spotted/slightly brown), mashed
2 heaped tbsp Greek yogurt or quark
3 tbsp butter
2 large eggs
1/2 cup xylitol/sukrin gold or brown sugar
1 tsp vanilla extract
2 cups wholemeal flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
Cooking spray/oil (I used 1 tsp coconut oil)

Optional glaze:
1/3 cup icing sugar (or sukrin icing sugar)
1 1/2 tsp milk/lemon
Few drops vanilla extract

- Pre-heat the oven to 160°C.

- In a baking bowl, mix together all the dry ingredients well, then add your butter, vanilla extract, yogurt, eggs, and mashed bananas. Stir well to combine.

- Grease a normal loaf tin with cooking oil (coconut/sunflower/rapeseed), before pouring the batter into the tin or dish. Place in the middle of the oven and bake for 60-65 minutes.

- Take out on a rack to cool (still in the tin) for at least 10-15 minutes. I am a little too impatient to let it cool almost completely.

- Drizzle over the icing sugar glaze, or simply serve on it's on with butter and sugar or syrup on the side, and enjoy!

Pre- and post-glaze, both delicious!

Have you ever tried to make banana bread but adding something extra? This here was the first one of mine apart from the normal banana bread I usually make (SO good with walnuts added!). I hope you have a great day *smiles*


Original source:
http://warmvanillasugar.com/2014/06/05/chai-banana-bread/

- Jules

Wholemeal Linseed Loaf

So I am moving in about two weeks' time, my new flatmate is apparently a master of bread baking, and so I felt inspired! I was working from home during the Easter holidays, and the thought of freshly made slices of bread for lunch was simply too good not to give a shot, and with the sun shining through the window, I simply let the dough rise sunshine style. It felt great, and the result was...well pretty darn good!

I halved the recipe, but this would certainly make a normal bread loaf tin's worth! It takes a while, but if you have a few errands to run, and can tend to the bread once inbetween for that second rise, you wont be disappointed!

Wholemeal Linseed Loaf
(Makes 1 loaf)

Straight from the oven!

250g wholemeal seedy flour (I used Allinson's seed flour, or you can use 60/40 wholemeal and plain white flour)
5g dry active yeast (about half a sachet)
2 tsp brown sugar
1 tsp sea salt
50g linseeds
120ml warm water (37°C=body temperature)
2 tsp sunflower- or olive oil
1 heaped tbsp natural yogurt or sour cream
Poppyseeds, oats or other seeds for topping

- In a bowl, mix together all the dry ingredients apart from the oats/seeds for topping.

- Boil up water and mix half and half with that and cold water so you have lukewarm water, have it in a cup along with the oil and yogurt/sour cream. Make a well in the middle of the dry mixture, and pour in the liquid. Mix well and knead until you have a nice dough. Cover and set somewhere warm to rise for about 1 hour.

- Now, the dough should be about double its original size, take it out on a floured surface and knead it well for at least 5 minutes (preferably 10-15 minutes to knock all the air out of it!). Place on a baking paper clad baking tray or a loaf tin and cover either with a large baking bowl, or loosely with cling film. Leave to rise once more for an additional hour/hour and a half (I went and did my food shopping whilst waiting, simple!)

- Pre-heat the oven to 200°C. Slash the loaf with a knife a couple of times diagonally, and sprinkle with oats or seeds. Now, place it in the middle of the oven and bake for about 30-40 minutes. If you're baking it in a loaf tin, it will most likely take at least 40 minutes. You can tap it to check, it should have an almost hollow-like sound.

- Once done, place on a rack to cool, before serving with whatever toppings and spreads you feel like. I attacked it with a slab of basil pesto and ham - simple, but soooo effective. I hope you like it as much as I did!

Because of the shape my loaf had, I can imagine cutting it up thinly would make perfect "dippers" for dippy egg soldiers... now there's a thought!


Original source:
http://www.bakingmad.com/wholemeal-linseed-loaf-recipe/

- Jules

Lussekatter

In primary schools all over Scandinavia, the 13th of December is known as Santa Lucia-day. Most pupils wouldn't know the whole back story to it, and to be honest I had to look it up myself whenever I decided I was going to make Lussekatter. There are so many stories and they all sound different from one another, and so I'll just tell you what exactly I remember.

Every 13th of December, a group from one of the younger classes would dress up as little angels, or saints, and one would get to be Santa Lucia. The other children would wear lovely white little robes, and usually paperhaps they had made themselves, and hold a candle, whilst Santa Lucia would be at the very front, wearing almost like a halo-like crown, and holding a big basket full of these lovely little baked goods! They would go from classroom to classroom and make sure that everyone at the school, teachers included, would get one.

Out in the halls, the lights would be switched off, and down the hall, you could see candles, and little feet shuffling excitedly along, looking around, singing:

Svart senker natten seg
I stall og stue
Solen har gått sin vei,
Skyggene truer
Inn i vårt mørke hus
Stiger med tente lys,
Santa Lucia, Santa Lucia

Natten er mørk og stum
Med ett det suser
I alle tyste rom
Som vinger bruser
Se, på vår terskel står
Hvitkledd med lys i hår
Santa Lucia, Santa Lucia

Mørke skal flykte snart
Fra jordens daler
Slik hun et underfullt
Ord til oss taler
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Santa Lucia, Santa Lucia

Lussekatter
(10 lussekatter, about 140 calories each)

50g Flora light (or light butter)
150ml semi-skimmed milk
20g fresh yeast
1g saffron (of 1/2 tsp tumeric)
50g sugar
1/2 tsp salt
2/3 tsp ground cardamom
4 dl flour, preferably all-plain (I mixed half and half wholemeal and plain, about 240g)

1 whisked egg for brushing
Raisins for decorating

- In a small pot, heat up the butter and milk until it is 37°C (body temperature, if you stick your finger into it, it should almost feel as if it isn't there). Turn off the heat and crumble in the yeast. Stir until it is all dissolved and back to liquid consistency.

- Mix all your dry ingredients in a bowl and make a well in the middle. Pour in your yeast mixture and stir well. Now knead the dough, add a little more flour or milk (1 tsp at a time, as a tiny bit makes a big difference!) should it be necessary. Place it back in the bowl and leave in a fairly warm place to rise to double its size (about 1-2 hours).

- On a floured surface, tip your dough out, and knead well. Divide the dough into about 20 bits and roll into sausages before shaping them.

- Place them on a baking clad baking tray and cover with plastic, and leave them to rise for at least a further 15 minutes, up to 45 minutes if you have the patience!

- Now, pre-heat your oven at 250°C, and brush each lussekatt with some egg, and decorate with a few raisins on each. Place the tray in the middle of the oven and bake them for about 7-10 minutes (Keep a close eye on them!) until they are nice and golden. Leave on a rack to cool, and enjoy!

Lussekatter can come in many shapes and twirls, here, you have "lussekatt" at the top left, "lily" on the top right, "christmas pig" on the bottom left, and lastly the "lily".

I know they are supposed to be more yellow in appearance, but because I used about half and half with wholemeal flour, the saffron didn't shine through as well - still as tasty though!


Original source:
http://www.tine.no/oppskrifter/sesong-og-tema/jul/julekaker/lussekatter

- Jules

Herby Soda Baguette

For the wine and cheese evening I hosted last Sunday, I was serving soup. I knew we would be eating a lot of crackers and what have you throughout the evening, so I didn't think to get bread. Last minute, I felt kinda bad for only having soup, and so I decided I would make a savoury soda bread, as it is so quick, easy, moist and delicious - it fit the bill!

My friends really liked it, and within five minutes it was gone!

Herby Soda Baguette
(Makes 1, about 850 calories for the whole loaf)

100g plain flour
100g wholemeal flour
1/2 tsp salt
Pinch of sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
6 tbsp light natural Greek yogurt
Herbs for topping, I used dried chives and oregano

- Pre-heat the oven to 200ºC.

- In a small baking bowl, combine all the dry ingredients, before making a well in the middle and adding the yogurt.

- Mix well and then start kneading it once you've got a dough. Roll out to a baguette and place on a baking paper on top of an oven rack. Sprinkle over herbs or seeds of choice and press them down gently to make sure most of it sticks.

- Bake for about 15 minutes, and take out to cool for a few minutes before serving. It goes perfectly with any soup. I love how it almost has a sticky texture to it - delicious!

What is your favourite bread to make?


Recipe by yours truly

- Jules

No-Rest Yogurt Bread

...Because the baking part of it takes long enough as it is when you want proper fresh, homemade bread, right?
I was really happy when I went to the oven to take out this bread, as it looked fantastic!

And you know what? It tasted brilliant! Seedy, moist and fresh, with a crunch from the sunflower seeds on the top, mmmm! I reckon both sweet and savoury topping will be great with this bread. Thankfully I've got plenty of bread left to figure it out *smiles*

No-Rest Yogurt Bread
(Makes 1 healthy loaf, about 1690 calories for the whole thing!)

Now, how about that with a big slab of patê, mackerel in tomato sauce, or jam?

500ml pot-set yogurt (I used quark)
3 tbsp honey or golden syrup
1 tsp salt
1 tsp bicarbonate of soda
125g plain flour (1 small cup)
100g natural ground bran (1 small cup)
25g linseeds (1/4 cup)
25g oats (1/4 cup)
25g sunflower seeds

- Pre-heat your oven to 180°C.

- In a bowl, mix together all the dry ingredients except from the sunflower seeds. Make a well in the middle, and pour in the yogurt and the honey or syrup. Make sure it is all well combined before transferring it into a normal-sized, greased bread pan.
- Press it down, and top with the sunflower seeds, pat the down lightly so that they stick to the bread.

- Bake it in the middle of the oven for about 45-50 minutes until it's brown, and cooked. If you want to be sure, you can turn down the heat to 140-160°C after 45 minutes and leave it for another ten minutes. Take it out, and cool before removing from the tin and serving!

Aaaaaalso, I found this little tub of delicious in the shop the other day:

Perfect for dessert - nice and creamy with fresh berry compote swirled through, mmmm!





Original source:
Food.com, but I seem to have lost the link to the specific recipe!

- Jules

Courgette & Mushroom Bread

Another one of the recipes I have yet to post up from when I didn't have the internet in the new flat! This turned out to be deliiiicious, and I will definitely be making it again! Just make sure you squeeze the water off the courgette REALLY well, and drizzle salt on top of the bread before it goes in the oven. If you don't have coarse sea salt, just use some normal table salt, simples!
It's a lovely, very filling bread that is perfect for soups, or some lovely toppings!

Courgette & Mushroom Bread
(Cuts into 10 slices, about 163 calories each)



3 medium courgettes, grated
2 tsp salt
2 tbsp olive oil
100 g chestnut muchrooms, chopped
350 g plain flour
7 g dry yeast
2 tbsp basil
1 tsp coarse sea salt
1 small onion, finely chopped
2 cloves of garlic, finely chopped

- Have the grated courgettes in a colander with 2 tsp salt and let all the water run off. After about half an hour, squeeze off as much excess liquid as you can.

- Whilst waiting for the courgette, you can do the rest or the preparations. Fry the onion and garlic in 1 tbsp oil for 5 minutes until slightly softened, then add the mushrooms.

- In a large bowl, mix all the dry ingredients, stir well before adding 125 ml hot water and the vegetables.

- Knead the dough lightly, before rolling into a ball. Place it back into the bowl and cover with a kitchen towel and let it rise for 20 minutes.

- Pre-heat the oven to 200ºC, place the dough on an oiled baking tray, scatter over the coarse sea salt and leave it in the oven for about 40 minutes. If you're unsure if it's cooked enough, leave it in the oven for an extra 10-20 minutes, checking on it occasionally.

- Leave it on a wire rack to cool before serving. It tastes deeeelicious with soup, or just a big dollop of butter!



Original source:
http://www.bbcgoodfood.com/recipes/2889/courgette-and-mushroom-bread

- Jules

Cornbread

Me oh my, I have finally gotten around to try and make cornbread! It was only now when I typed up the recipe that I realised that I had only used half of the milk stated in the recipe (Which is probably why it cracked a little bit when it was finished baking) BUT I can honestly say i could eat this on it's own, straight from the oven, just the way it is. In fact, I'd choose this over cake most days.

I think it was after watching the movie The Green Mile a few years ago that I wanted to try to make it, as cornbread was mentioned in the movie. Next time, I will try and use the right amount of milk, but for now, I've got some of this to keep me going - I froze half of it, so I can save it for a rainy day, perhaps with a bowl of soup!

So here it is - cornbread!

Cornbread
(Serves 6-8, about 326-245 calories each)



60 g flora light
1 small onion, finely chopped
225 g cornflour
140 g finely ground wholemeal flour or plain flour
1 tbsp golden sugar
2 tsp baking powder
1 1/2 tsp salt
300 ml buttermilk or semi-skimmed milk with a squeeze of lemon juice (or lime juice!)
(The recipe states you should use double the amount, but this worked fine, will try and use 600 ml next time though!)
2 eggs
1 tbsp onion powder (optional)

- Heat the oven to 210-230°C. Butter a 23cm cake tin or an oven proof dish.

- In a small pot, melt the butter, toss the onion in and cook it gently on low heat for about 5 minutes.

- Meanwhile, mix all the dry ingredients in a bowl, before adding in the butter and onion. Now pour the mix into the cake tin or oven proof dish, and place it in the middle of the oven. Let it bake for 30-40 minutes until it is risen and golden.

- Take it out and leave to cool for 5-10 minutes before slicing it up and serving it warm, deeelicious!
You can keep it for up to two days, or freeze it for up to one month, handy!



Original source:
http://www.bbcgoodfood.com/recipes/3330/cornbread-wedges

- Jules

Bananabread

About five or six years ago, when I was working at the fishmarket in Bergen, I was lucky to have some of the best colleagues one could ever ask for. One of them sometimes brought in quiches and loaves straight from the oven and to work. Whenever I came across this tasty treat here, I couldn't help but ask for the recipe - bananabread, what was this ingenious bread with all the sweetness packed inside?

Bananabread
(Serves 12, 220 calories without topping, 265 calories with)

Straaaight from the oven, and the crust came out better than I expected

2 large cups of flour
1/4 tsp salt
1 tsp bicarbonate of soda
1/4 - 1/2 cup of sugar (depending on how ripened the bananas are)
1/2 cup sunflower oil
5 bananas squished

For the top crust:
About 1/2 cup sugar
50 g butter (I used Flora light)

- In a bowl, mix all the dry ingredients, stir well.

- Now, make a well in the centre and pour in the sunflower oil. Pre-heat the oven to 160 °C.

- Squish the bananas, I always do this using the simple tools of a mug and a fork - works a treat! Now mix it into the bowl along with the rest of the ingredients and combine well until you have a really sticky breadmix.

- Pour it into a quite large bread tin, it should reach just above the middle of it, as it will rise quite a bit. Finally, mix the butter and sugar together in a mug or small bowl, and crumble over the top of the bread.

- Place it in the middle of the oven, for about an hour. The trick of making a good bananabread is to NOT open the oven during the cooking time. If you have to check in on it, look through the window of the oven instead, as if you open it the bread will collapse and not cook through.

- Once taken out of the oven, leave for 5 - 10 minutes before taking it out of the tin. I usually keep it in the tin even when serving. It can keep in room temperature for a few days, or refrigerated for at least 5 days.

I hope you enjoy it as much as I do!


Original source:
Santiago y Paola

- Jules

PS. You can also add nuts, sultanas and other such things that you feel like adding to it. It's amazing with walnuts!

Breakfast Rolls for Early Birds

Breadrolls have been on the list of things that I have been wanting to make recently, and I came across this recipe on a Norwegian website that sounded really good: using seeds, millet and linseeds as well as flour to add a bit of texture to them.
In the process of making these though, I was surprised that the dough just turned out like a sticky mixture, not far away from the ones used when making cupcakes. I added a little more flour than the recipe stated, but I reckon that is all up to yourselves what you want to use.

Breakfast Rolls for Early Birds
(Makes 12 in a cupcake tray, 300 calories each)

100 ml orange juice
400 ml water
7 g dry yeast
4 tbsp sunflower oil
50 g linseeds
50 g millet
1 tsp salt
500 g wholemeal flour
100 g rough oats
about 300 g plain flour
Pumpkin seeds for topping (I used mixed seeds)

- Heat the juice and water up so that it's lukewarm. Pour into a bowl and add yeast along with everything but the plain flour and the pumpkin seeds. Combine well. As you can see it turns out a bit mushy.

- Now add the plain flour, and if the mixture is still looking a little too moist for your liking, add a bit more flour, millet, oats, or a combination of these. I did the latter, approximately maybe a handful of each.

- Use the plug for the sink, and pour in some cold water, along with some boiling water, so that it is hot, but you can still put your hand in it. Cover the bowl with a towel, and sit it in the sink for half and hour to an hour, giving the mix time to rise and get nice and airy, about twice the size.

As you can see, the "breadroll" mixture did not look too convincing to me before they went in the oven!

- Turn the oven up to 200-225°C. Oil the cupcake trays and divide the mixture between them using a tablespoon. Top with some pumpkin seeds, or other seeds you might have handy, and pop them in the oven for about 20-25 minutes. I turned the temperature down to 200°C halfway through, and popped the grill on number 2 to they would get a nice golden colour. With a knife, check if the rolls are ready, if there is dough on the knife when you take it out, it still needs a few minutes.

- Take them out of the oven and leave to stand for a few minutes, before taking them out on a rack to cool slightly. Enjoy with any filling you like!

Original source:
http://www.kakemonsen.no/sider/vis.asp?id=1525

- Jules