Seven-Seed Spelt Bread

spelt breadDo you fancy a little weekend baking?

Despite my main oven literally blowing up this past week (cue catering panic), I had a strong urge to bake. Luckily I know that my tiny conventional ‘top’ oven is a pretty efficient baker. While my workhorse fan oven gets (got) the cast iron pots of slow-cooked stews and sheets of vegetables to roast, the dinky top oven gets the oh-ah stuff, the baking. So despite jet lag, and the energy levels of a particularly lazy sloth, I gathered my baking ingredients and got stuck in. I could’ve opted for these crunchy, delicate Cashew and Three-Ginger Biscuits (store cupboard ingredients). And I knew my daughter would love me forever if I made Marbled Peanut Butter and Jam Banana Bread (alas, no bananas). But I knew it had to be bread bread.

For me travelling solo is quite a chore. Even familiar airports I find confusing, and the security stressful. Add to this weather delays and cancellations at either end – polar vortex (again) and a tornado watch – and by the time I open my front door I am ready to collapse in a messy puddle of hormones, airline food and stale clothing. If I only I weren’t so dehydrated. As I said, solo travelling is a chore. Continue reading

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Fragrant Butternut Squash, Lentil and Lemongrass Curry + Cumin Seed Chapati

butternut squash curryOne can buy very good bought curry pastes nowadays, but there is just something extra-bright and fresh about a homemade paste. And it isn’t hard to make: I just pop everything into the bowl of my little mini chop thingy* and press ‘on.’ It is that easy. Continue reading

Savoury Chelsea Buns – Two Ways

savoury Chelsea buns“Give her a Chelsea bun, miss! That’s what most young ladies like best!” The voice was rich and musical, and the speaker dexterously whipped back the snowy cloth that covered his basket, and disclosed a tempting array of the familiar square buns, joined together in rows, richly egged and browned and glistening in the sun.” — Lewis Carroll, A Tangled Tale

Sticky, swirly, raisiny. What’s not to love about a Chelsea bun? Continue reading

Broccoli, Cheese and Sweet Potato Gozleme – Turkish-style Pastries

gozlemeImagine flaky pastry, crispy and buttery. Now imagine it enveloping spiced minced lamb, juicy and dripping. Well, you’re not getting that today. But don’t be too disappointed because I’ve got something just as good, but a bit healthier. Naturally. Continue reading

Cranberry and Pear Upside-Down Muffins

cranberry-and-pear-upside-down-muffinsThese probably aren’t going to be the prettiest muffins you will see in the run up to Christmas. If you want pretty – and I’m sure extremely tasty – festive baking, have a look at the world of wonder and fantasy that is Pinterest.  I’m crushing on this page in particular. I practically weep at the skill and creativity contained within those rolling pixels of perfection. Maybe I have even wailed and gnashed my teeth over your dainty treats.  To restore sanity and a sense of perspective I have recently adopted a habit of going over to Damn You Autocorrect. I find it is just the thing to cheer myself up after going on my increasingly regular Pinterest benders. True. Continue reading

Cheddar and Black Pepper ‘English’ Muffins

cheddar and black pepper muffinsThe word English is in quote marks as we here in the UK don’t call this style of muffins English muffins, just muffins. It is somewhat confusing, however, because US muffins – sweet and spilling over their paper cups – are much more prevalent here than the former. But you can’t spread Marmite over American-style muffins, which is the whole point of muffins in my opinion. American muffins = sugary afternoon indulgence; English muffins = tasty vehicle for Marmite and butter. You can happily have one or two of these savoury ones for a light supper with scrambled eggs and smoked salmon, or perhaps top with ripe sliced avocadoes and chopped tomatoes, plus obligatory sriracha sauce. Then you can impatiently wait until the morning to split, toast and butter the leftovers, smearing with Marmite or jam as desired. And I desire. Muchly.cheddar and black pepper muffins

This recipe is a reworking of one found in Dan Lepard’s fantastic baking book, Short and Sweet: The Best of Homebaking (UK link). Loads of his recipes have caught my eye but I made this one on the actual day I bought the book. From a real live shop! I have simplified Dan’s method, ditched his vinegar and water, and added baking powder and wholemeal flour for additional oomph. Oh, and the cheese and pepper. His original recipe is not difficult if you want to give it a go. But he wants you to leave the muffins overnight – or longer! – before you actually cook them. I’ve done the waiting thing as well as this quicker way without any real difference. You may think differently though. There are still a few rises to wait out, so this is probably a weekend bake. You could also start this the night before and do the first rise in the refrigerator, as Dan suggests. They are worth the wait, regardless of approach.

There are a few other, somewhat similar, recipes I fancy trying, including this one from Alton Brown. It sounds more like the thin, holey English muffins of my childhood. But the looser, almost pancake-like batter made to achieve this type of muffin is perhaps not so amenable to titivation. And we know how I like to titivate! Otherwise known as mess with/screw up.

Dan’s recipe is a stiffer, cuttable dough – suitable for add-ins like cheese, and more like the kind we get in our UK grocery stores, but obviously better (or at least my family thought so). I like the reassurance of cutting the dough rather than the scarier thought of wrangling a loose and wayward batter into baking rings. But I will tackle that at some point. For now the more methodical, contemplative approach suits me. Either way, pass the Marmite!

Belatedly I am popping this over to April’s One Ingredient Challenge (Cheese) hosted by Nazima of Franglais Kitchen and Laura of How To Cook Good Food. Please go over and see the other cheesey offerings, and maybe even send over one of your own. They will have a roundup with images later in the month.

cheddar and black pepper muffinsCheddar and Black Pepper Muffins

Recipe adapted from Dan Lepard’s Short and Sweet: The Best of Homebaking (US link)

This Week in 2011: Tuna and Crème Fraiche Pizza

This Week in 2012: Forager’s Fritters

Miss R’s Track of the Week: Tom Odell, Supposed To Be. A word: stunning

These light but sturdy savoury muffins beg to be buttered and eaten right away. But any leftovers are delicious the next day, split and toasted as per bought muffins. They may look a faff to make, but they are not in the least bit difficult to prepare. You just need a bit of time and patience. You could even make a double batch to bake and freeze for eating in the future. 

50g butter
1 tsp sugar
150ml milk
100g low fat Greek yogurt OR buttermilk
1 tsp fine salt
1 medium egg, beaten
300g white bread flour (strong flour)
75g wholemeal bread flour
1 tsp baking powder
½ heaped tsp freshly milled black pepper
1 packet (7g) fast action yeast (the kind that doesn’t need reconstituting)
75g shredded mature (sharp) Cheddar cheese or other strong hard cheese

Polenta/cornmeal for dusting

Put the butter, sugar and milk in a large pan and heat gently just until the butter melts. Remove from the heat and add in the yogurt, salt and egg. Mix until smooth. Add in the flours, baking powder,  and yeast to the buttery mix and stir well. Decant the dough onto a floured surface and stretch to a rough rectangle. Sprinkle over the cheese and pepper; fold in half.  Press all over with your hands and fold again from the opposite direction, pressing well. Do this another time or until you feel the cheese is distributed evenly. Surround the dough with your hands flat out and draw your hands together underneath the dough. This will help make it a rounded shape.  Pop the dough into the cleaned pan, or into a large bowl.

Cover the bowl and leave in a warm, draught-free place for one hour. It probably won’t rise very much, so don’t worry. Turn out the dough onto a floured surface and knead it for one minute, then shape it into a rectangle about the size of a sheet of notebook paper (A4). Draw up the bottom third to the middle, then bring down the top third over the whole. It will be a third of its original size now. Cover it with a tea towel and leave for another hour to gently rise.

After the second rise sprinkle polenta or cornmeal onto a tea towel covered baking tray, and very gently roll the dough out to about 1 ½ cm, keeping a rectangular shape if you can. Cut the dough into even squares, flip each onto the polenta so that both sides are dusted, then cover again for about 2 hours. The soon-to-be muffins will rise by about half.

When the dough has risen for the final time, heat the oven to 180C/350F. (Although you will start the muffins off in a hot pan, they will be completed in the oven.) Now get a heavy skillet – preferably cast iron – and heat over a medium flame. Carefully place up to four muffins in the hot pan and cover. This allows the moisture in the muffins to create steam, which will help the muffins puff up. Check the bottoms after 2-3 minutes and flip when a good dark gold, with the polenta browned. Do the same on the other side.

Put the bottom-warmed muffins on a baking tray and place in the oven for about 10 minutes – maybe a minute or so more, if needed. Carry on with the remaining muffins in the same way. Eat fresh from the oven, with next days’ leftovers split and toasted under the grill/broiler until browned.

Makes 8 small, fat muffins.DSC_0007cheddar and black pepper muffinscheddar and black pepper muffinscheddar and black pepper muffins

Crispy Fennel Seed Flatbread Crackers

fennel seed flatbread crackersThe past week has seen a lot of spring related posts and articles popping into my inbox: recipes flaunting tender young vegetables, some pastel-tastic decorating ideas. Even a white (!) tarmac-scraping trouser suit stared back at my disbelieving face. But I really shook my fake fur hat-wearing head at this one, allegedly taken in Stockholm – a city not really known for its floaty miniskirt-friendly weather. Yes, I am wearing a hat indoors.

I think you will have surmised by now that it is snowing here in Edinburgh. March ruddy 19th and we have horizontal snow and sleet. Continue reading

Marbled Peanut Butter and Jam Banana Bread

pb and j banana breadAs an ex-pat American living in Scotland, peanut butter and jelly is something I occasionally have a hankering for. It must be in my DNA. I can’t say I give into that craving very often, but when I do I have to say that it is not on nice seeded whole meal bread, or using posh jam. If for whatever reason I need to buy white bread – for Christmas stuffing, or bread and butter pudding – I always nick a piece. I then proceed to smear it with a good quarter inch of peanut butter, top with a crimson dod of Lidl morello cherry jam, and fold in half. Then I proceed to shove it in my gob with two hands, like a ravenous toddler. Again, a childhood/DNA thing. With today’s recipe I think I may have grown up. A bit.  Continue reading

Rosemary and Thyme Chickpea Pancakes (Socca de Nice)

thyme and rosemary soccaLast post’s long and winding road to broth was probably a step too far for some of you. Although extremely gorgeous with the toasted Asian aromatics and the lightly seared vegetables, I have inserted into the post a welcome sentence, in bold: If you want to take a shortcut you may skip the first two steps and just pop everything in the pot as per a ‘normal’ stock. So, if you looked at the Really Useful Asian Broth recipe and thought “stuff this,” maybe I can persuade you to reconsider. Or at least read down to the tamarind meatball bit.  Continue reading

Three-Ginger Bonfire Night Parkin (Sticky Gingerbread) with Vanilla-Apple Compote

Here in the UK we are coming up for the effigy-burning, firework-displaying extravaganza that is Guy Fawkes  Night. Also known as Bonfire Night, November 5 commemorates the evening in 1605 that 13 young men had planned to use 36 barrels of gunpowder to blow up the Houses of Parliament.

Poor old Guy Fawkes should have stayed in the ye olde tavern because not only was he caught, tortured and executed, we now have a rather gruesome tradition of making effigies of him to burn. Or rather they do in England. Up in Scotland it’s just fireworks and hard cider (any excuse really).

Continue reading