A hearty Tuscan Bread and Bean dish loaded with tender vegetables served on bread Continue reading
Firstly I am going to tell you a little about myself. Retired to sunny Phuket, Thailand where we lived for 5 years. We have now moved to the North of Thailand which is vastly different. I say it is the real Thailand and am having so much fun exploring and learning new recipes, traditions which are being passed down through the generations and just how we are adapting to the way of life which is ours now. So join me as I tell you about our life and the authentic Thai food and also recipes which I am gleaning from people who pass through and maybe stop awhile and who hail from the 4 corners of the world.
I also am writing a novel and a cookbook well who doesn’t…lol…I am having an amazing ride and don’t want to get off so if you want to join me on my travels and share recipes then welcome it will be different and fun as I have been described by my writer friends as a quirky, whimsical English lady who definitely doesn’t know she has retired.
At the time my family and friends just humored me….lol
But now…who is right? Moi…..
I will be guest posting on The Recipe Hunter once a month and will be giving you the recipes for things that you can make at home, food that is healthier, food that will most of the time save you money..now who doesn’t like that idea??
Yes, it may not have the storage life of shop bought goods but it also doesn’t have the nasties although some you can freeze or pickle. I will be dividing the posts and grouping foods together which I hope will make it easier for you to find recipes.
This month I am starting with Bread….I will be giving you recipes to make your own bread, pizza bases, nan bread, crackers..yes sometimes…lol and also some recipes for what you can make with left over bread all in one post….
Firstly a Pizza base…As I mentioned a bit earlier we have 6 children…now can you image buying Pizzas for all the hungry mouths? So I use to knock up a base or two and see what I had in the fridge to top it with…Let the kids help! The tomato base I made by cooking down some tomatoes and adding lots of herbs … This base can then be used for Spag bol, lasagne or another pizza…It keeps in the fridge for a few days or I would freeze it in portions.
2 cups of plain flour
7 g packet of dried yeast
1/2 tsp of salt
1 tsp of sugar
2 tbsp Olive Oil.
Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft dough.Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until the dough has doubled in size.
Using your fist punch the dough down and knead on a lightly floured surface until the dough is smooth.
To Cook: Spread the dough with your desired toppings and bake at 180C for 15 -20 minutes until the base is cooked through and golden.
This dough is enough to make one large or two small pizzas…When I was cooking for all my lot I used to make my pizza in my biggest tin and make a big rectangle pizza. Let the kids do the toppings and maybe section it up and do different toppings…Kids always eat what they help cook although they probably don’t need much encouragement to eat Pizza…Do they?
These are so easy to make… and you can fill them with your favorite fillings.
1/4 cup milk.
1/2 cup water.
2 cups flour.
1 tbsp Baking Powder.
2 tbsp oil
1/2 tsp salt.
To make flatbreads
Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins.
If that and formed a ball. If it is too sticky add little more flour.
Divide into 8 pieces.
Flatten with the heel of the hand and roll out very thin
My first attempt at this and I didn’t roll mine out thin enough to start with.
Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done finito..ready to fill…easy peasy.
These lovely little crackers I whipped up in a trice and served with home made salsa or cheese.
3 tbsp of fresh Thyme
2 cups of flour
1 tsp Salt plus extra salt for topping.
1 tsp sugar
1 egg white
3 tbsp butter
1 cup of heavy creamPre- heat your oven to 375 degrees.
With the machine running add the cream and process until a dough forms.
On a lightly floured surface knead for 1-2 mins and divide into 4.
Shape these into rectangles and wrap in cling film put in the fridge to rest for 30 minutes.
Then lightly flour and roll out into a thin rectangle.
Score the dough into 4 x 2 inch diamonds, brush with egg white and sprinkle with salt. Garnish with a thyme sprig. Bake 15-20 minutes.
Cool and break into individual crackers.
The beauty of making your own crackers is you can make any shape you want.
Don’t you think the smell of fresh bread as you walk into your kitchen is one of the best smells ever?
Yes, you can freeze it but then I would forget and also Thai bread is not nice ..it is sweet…So we either don’t eat bread or I make it so not much choice really.
Now crumpets are an English dish
Just to demonstrate that I do have kitchen disasters…I do!
And the most spectacular ones at that…
2 tbsp instant yeast or 2 x 7g packets
2 tbsp sugar
1 tsp salt
2 cups warm-hot water ( not boiling) or you will kill the yeast
1/4 cup of olive oil
Pour in the hot water and mix until combined it will be sticky add the remaining cup of flour gradually.
Turn the dough on to a board and knead for 5 minutes until the dough is smooth and elastic.
Put in a bowl and cover with a damp tea towel and leave to rise it should double it’s bulk.
When doubled punch down and divide into two, shape to fit 2 oiled loaf tins.
Make breadcrumbs which freeze very well and then if you need a coating for fish or meat you have lovely homemade breadcrumbs instead of store bought ones..healthier and definitely cheaper.Or make a lovely bread sauce to go with your chicken or turkey (recipe) will be in next months post so don’t miss it!
I save any odd bits of bread in the freezer and when I have enough I make a bread pudding, a bread and butter pudding or a lovely summer pudding which is a lovely mixture of fruits and bread and the bread soaks up all the juice from the fruit it is a lovely thing.
200g Raspberries plus a few extra to serve
225g Blackberries, plus a few extra to serve
100g Redcurrants, plus a few extra to serve
400g Strawberries hulled and quartered
140g golden caster sugar, plus a bit extra (optional)
400g bread slices
50g/2oz butter, plus extra for greasing
8 thin slices bread
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
Nutmeg, grated, to taste.
One of life’s mysteries or one of the English languages little quirks.
The Recipe Hunter (Cook & Enjoy) on
2 cups whole-wheat bread flour
1 cup regular cake flour
½ cup ground flax seed (I measured ½ cup of seeds and tossed it in an old coffee grinder, which I use to grind all my spices or seeds to a powder)
½ – 1 teaspoon salt ****
½ – 1 teaspoon sugar
8g packet quick-rise instant yeast
500ml lukewarm water
Combine all the dry ingredients.
Add the water and mix thoroughly.
Set aside to rise and double in volume.
Use a wooden spoon to pat it down.
Place dough in your bread pan and let it rise again.
‘Paint’ the top with water and sprinkle with coarse salt. If you decide to add coarse salt, you may wish to leave out the salt in the dough – you decide, or just use ½ teaspoon of salt in the dough. ****
If you do not use the coarse salt, sprinkle with 1 teaspoon of flax seed (or use both), just because you can!
Bake for ±50-60 minutes at 350oF or until a tester comes out clean.
SOURCE: Esme’s kitchen – own creation
TRIED AND TESTED
For some or other reason (not sure why) I have an aversion working with yeast, but I so badly wanted to bake this bread, as it reminds me of the most yummiest bread I bought while still in SA, so I just decided, this is the end of this simple dislike, and that I have to bite the bullet and made it, and it’s the easiest of breads to bake, so I will do this more often!!! Continue reading
½ cup margarine (you can use butter, but it’s rather rich)
1-2 tsp garlic (how much do you like garlic???)
½ cup creamy Italian salad dressing
1 loaf Italian bread
1-2 cups shredded Cheddar, mozzarella cheese (you decide how much)
Dried or fresh chopped parsley
Mix butter/margarine, lots of garlic and salad dressing together.
Place bread cut-side up in a baking sheet.
Spread butter mixture over the bread.
Top with shredded cheese and parsley.
Bake, uncovered, at 375 degrees till the cheese melts and bubbly.
Yumminess in overdrive
Source: The Recipe Hunter
TRIED AND TESTED
2/3 cup warm water
2 teaspoons sugar
1 packet (8g) active dry yeast
800g all-purpose flour
1 teaspoon salt
About another cup of warm water, give or take
Mix the sugar into the 2/3 cup warm water and add the packet of yeast. Stir once or twice and then set aside to activate for about 10 minutes. You will see bubbles form on the water.
In the meantime, sift the flour and add the salt. Mix the salt in, because yeast will not work as well if it hits the salt directly. Add the yeast-water to flour, with another cup or so of warm water. Mix to combine and then turn out onto a floured surface to knead. You may need to add more flour or water until you get the right consistency, and it needs a good 10 minutes of muscular kneading to get it to be elastic. Work with it until it doesn’t break when you knead. Then place in an oiled bowl and cover with a wet towel. Leave in a warm place to rise for at least half an hour to double in size.
After it has risen, punch it down and roll out to about 1/2″ thickness. At this point, I sliced most of it into squares, but left a few long strips for the sticks…
Place the squares onto the top rack of the barbeque (we had a smoker box on for the meat, which gave the perfect fire-roasted flavour) and bake about 4-5 minutes a side.
Clean a stick – a nice, long, thick one that matches the size of sausage you’re using. Clean it well and then coat with flour. Roll the long strips of dough around the stick, making sure to seal the end well. Bake over the fire (embers work best) for about 20 minutes, and then pull off the stick. Stuff the hole with sausage and serve with your favorite condiments.
Brings back some wonderful childhood memories of hunting through the garden with my brother for the perfect stick and patiently baking it over the fire even though we just couldn’t wait to eat it!! Today, I had the honour of passing this on to our children. So special.
We had some gorgeous smoked pork ribs, and of course the sausages, to go with the bread. With a salad, you couldn’t ask for anything more.
Source: Corlea Smit
TRIED AND TESTED