So here I am, dusting my old blog and making an entry… There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.
Nevertheless, it’s 10.38 pm on a Good Friday evening. I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday. And i didn’t want to wait till Good Friday 2015 to post this up!
These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.
“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get… Plus, they are all not that bad for you!
So here’s wishing everyone a Good Friday!
Sourdough Hot Cross Buns
250 gram bread flour
120 gram sourdough starter
50 gram coconut sugar
5 gram salt
1 egg yolk
35 grams butter
50 ml water
100 grams raisins
For the crosses, i just made a paste out of water and flour.
1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough
2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).
3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)
4. Make a paste with flour and enough water. Pipe crosses across each bun
5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.
A glance at this photo wouldn’t have you guessing of the crazy that went behind making it.
This donut combines two of the most unfitting ingredients ever thought of in a challenge.
Cassava and Yogurt.
The Indonesian Foodblogger has outdone itself by challenging its members to use these two ingredients in a dish.
And if you think things couldnt get any worse, I’ve further outdone myself by choosing another fermenting component on top of my fermenting milk product (read: yogurt).
Yup, you guessed it, this donut is made from fermenting cassava.
While i would love to go on and on about the benefits of food that has been fermented, this donut is not it.
Because all the goodness in eating live organisms went out the window when i drowned these donuts in a pool of hot oil.
But what about the yogurt, you ask?
Well, the yogurt was sugared, egged and cooked to make pastry cream!
Oh wells, YOLO !
So while this donut may not be the healthiest snack.I am glad I took up the challenge to combine two incomplementary product to make a mind blowing dessert.
Here’s to you, IDFB!
Donut tape Singkong (Recipe in Indonesian)
Taken from Sajian Sedap
300 gram tepung terigu protein tinggi
100 gram tepung terigu protein sedang
6 gram ragi instan
35 gram gula pasir
15 gram susu bubuk (Saya pake creamer)
1/2 sendok teh baking powder
200 gram tape singkong
1 butir telur
175 ml air es
40 gram margarin
1 sendok teh garam
minyak padat untuk menggoreng
- Campur tepung terigu, ragi instan, gula pasir, susu bubuk, dan baking powder. Aduk rata. Tambahkan tape singkong. Uleni rata.
- Masukkan telur dan air es sedikit-sedikit sambil diuleni sampai kalis. Masukkan margarin dan garam. Uleni sampai elastis. Diamkan 15 menit.
- Kempiskan adonan. Timbang masing-masing 35 gram. Bulatkan. Diamkan 10 menit.
- Pipihkan adonan. Bentuk bulat lagi. Letakkan di loyang yang ditabur tipis tepung terigu. Diamkan 45 menit sampai mengembang.
- Goreng dalam minyak padat yang sudah dipanaskan di atas api sedang sampai matang. Dinginkan.
Yogurt Pastry Cream
- 2 cups strawberry flavoured yogurt (Heavenly Blush)
- 1/4 cup sugar
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- In a medium saucepan, combine milk, sugar,and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, and cornstarch. Whisking constantly, slowly pour hot-yogurt mixture into the egg-yolk mixture. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens (about 2 minutes).
- Add the butter, and stir into the mixture. Let the mixture cool.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled. Pour into a pipping bag fitted with the longest pipping tip you can find at home.
Take a piece of the donut. Push the tip of the pastry cream filled pipping bag into the middle. Squeeze gently to fill the donut with the pastry cream
For the garnish, melt some hot chocolate over a double boiler. and dip the donut tops into it.
What strikes me the most about Nigella Lawson is her beauty.
It’s almost a pity that she is hosting a cooking show instead of starring in a blockbuster movie. What a waste of pretty face, me thinks.
After watching numerous episodes of her show, I’ve come to conclude that Nigella’s style of cooking comes with a careless wanton. She is not very rigid on her measurements. It’s always a “drizzle of this” or a “handful of that”. That doesn’t sit well with me. My sense of estimation is tragically useless.
Thankfully, someone was able to convert her recipes into teaspoons, tablespoons and cups. Precise instructions are my bedrock. Without it, I am just a piece of wood drifting about cluelessly in the world of culinary.
What made this pudding stand out is the use of croissant instead of the common stale bread. This made a very soft, melt-in-your-mouth pudding texture which you barely have to chew.
So, grab a spoon and dig in!
Recipe taken from Food Network.
Caramel Croissant Pudding
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
Preheat the oven to 350 degrees F.
Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.
Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
Place in the preheated oven for 20 minutes and prepare to swoon.
I am currently reading a book titled “the super natural home” by Beth Greer. In this book, Beth tells us about the toxins that we unwittingly expose to ourselves daily and what we can do to avoid or rather minimize them.
In a chapter of the book, she mentioned about her daughter coming home having eaten two pieces of McNuggets. She said, and i quote : “the dreaded food made from highly processed reconstituted chicken that is breaded and mixed with toxic additives and preservatives , then deep fried in fat-laden, partially hydrogenated oil.”
Also in the recent news was Jamie Oliver winning his case against McDonald’s over the use of pink slime, Where he pointed out that the meat in the burger patties had been pre-treated with a cocktail of chemicals and thus not fit for human consumption. McDonald’s has since agreed to change its recipe.
But, I don’t think i will be going to the golden arches for a while now.
So instead, i try to re-create. I’ve even gone a step further by making my own burger buns!
So here i am with my sausage patty burger. Appearance wise, it’s a far cry from the McDonald’s sausage McMuffins. Namely because i’ve used burger buns instead of english muffins and added the lettuce and tomatoes which are absent from the original.
The sausage patty tasted pretty close. I can confidently say that because Mr. Crustabakes who had absolutely no inkling of my copycat attempt pointed out the taste resemblance.
So, do try it out and save yourselves a trip to the drive-thru!
Taken from MarthaStewart.com
- 1 pound ground pork- i used chicken
- 1 garlic clove, minced
- 1 tablespoon dried sage, crumbled
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried fennel, crushed
- Pinch of ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg white
- 2 teaspoons vegetable oil
Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
Beautiful Burger Buns
Taken from King Arthur Flour
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 3 tablespoons melted butter
|1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.|
|2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.|
|3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.|
|4) Brush the buns with about half of the melted butter.|
|5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.|
|6) Cool the buns on a rack.|
|Yield: 8 large buns.|
I’ve never really known how to spell “cinnamon”. I always get confused with double ‘N’s or double ‘M’s, or double both.
What i always do is, i type them in and try the different combinations till the red wriggly line, which signify a spelling error is gone. That’s on good days. Sometimes, i don’t even bother. Who cares if i spell “cinammon” wrong? I am pretty sure everyone still knows i am referring to that bark of a spice.
Nevertheless, here’s a cinnamon (Ha! I got it right @ first try) French Toast with Red Berry Sauce. I decided to make this because :
1. I’ve just made a loaf of sandwich bread, which means i could cut them up as thick as desired.
2. I’ve got spare berries lurking about in the fridge
The selected star for the month of July is Curtis Stone. I know him from watching snippets of “take home chef” whereby he surprises his guests going into their homes and cooking for them.
So, here’s your “berry” delicious toast Curtis. Enjoy the month of July where everyone will be flocking to your site to join the event. 😉
Red Berry Sauce
1 6-ounce/170g package fresh blueberries
1 6-ounce/170g package fresh raspberries
1 4.4-ounce/125g package fresh blackberries
3/4 cup/180ml sugar
6 large eggs
4 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche
Assorted fresh berries
- To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth.
- Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan.
- Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently.
- Remove from the heat and keep warm while preparing the French toast.
- To prepare the French toast: Using a fork, beat the eggs in a 13×9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
- Melt the butter on a heavy large griddle pan over medium heat.
- Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
- Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
- Divide the French toast among 4 serving plates.
- Top with a dollop of crème fraîche. Spoon the berry puree over the French toast.
- Scatter the fresh berries over and serve immediately.
Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.
I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.
I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.
I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.
Geez, how can all the above sentences start with “I” when it’s all actually about her?
To be fair, I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box. I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.
Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.
I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.
So come on, bring out the child in you and sprinkle some fun on your food!
Home made Pink sprinkle:
2 tablespoon of icing sugar
1/4 tsp of cornstarch
1 – 2 tsp of raspberry juice (strained of seeds)
Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).
Fill your pipping bag with the batter. Cut ever so small an opening.
Pipe the batter in straight lines across a pre-greased parchment paper.
Let the piped sugar dry. It will harden as it dry
The sprinkle is ready to use.
Chocolate Bread Recipe:
This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.
Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan
225 grams bread flour
7 grams instant yeast
150 ml water
0.25 tsp salt
Mix the ingredients together and set aside to proof for 90 mins.
50 gr bread flour
30 grams sugar
15 grams milk powder
30 grams shortening
1 egg yolk
Mix ingredients B together, then knead it into ingredients A.
Preheat oven to 170 degree
Continue kneading till the dough is no longer sticky and is elastic.
Set aside to rest for 10 minutes.
Shape the dough into balls and let it proof for another 30 mins
Bake at 170 degree for +- 15 mins.
When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.
After all the sourdough recipes you had to put up with, I am glad to say that the sourdough adventure is almost coming to an end.
You see, my previous recipes were all recipes that didn’t require the lifting powers of the yeast thriving in the sourdough starter. Items such as brownies, muffins, pancakes, waffles all had either baking powder or baking soda in them that did the lifting. The sourdough starter was superfluous at the very best. It’s just there to add flavour, or as a means to use up all the sourdough discard that came with each sourdough feeding.
Last night however, i put my sourdough starter to its ultimate test. I baked a bread with it.
Unlike instant yeast which probably takes two hours to proof, i had to let it sit for about three hours for its first proofing, and another 5 hours for its final proofing.
Nevertheless, I am pretty happy with the result. The bread came out sufficiently soft with that sour twang that trademark sour twang that comes with sourdough bread! I can’t believe i just baked a bread with yeast that i grew in my own kitchen!
Sourdough Sandwich Bread
Slightly modified from “Rahasia Membuat Roti Sehat & Lezat Ragi Alami” by Sangjin Ko
375 grams Bread Flour
180 grams sourdough starter
7 grams salt
37 grams sugar
165 grams water
30 ml milk
45 grams butter
In a bowl, mix the flour, salt, sugar and sourdough starter. Make a hole in the middle and pour the water and milk into it. Mix well. Transfer the batter onto a table top that has been dusted with flour. Add the butter, and knead till is elastic and stops being sticky.
Shape the dough into a bowl. Cover and let to proof at room temperature till it doubles in size (3 hours).
Punch the dough down to let out excess air. Divide dough into 2. Cover with plastic and let rest for another 30 minutes.
Grease you S\sandwich tin with butter. Preheat oven to 200 degree celcius.
Take one of the dough, flatten it and roll it up like a swill roll. Place the dough onto the sandwich tin.
Let the dough proof for another 2 hours (i left mine to proof for 5 hours).
Bake the dough at 180 degree clecius, for about 30 minutes till the tops get crusty and golden brown.