European Weekend

The cooking continued today for Andrew, Maria and little baby Edward (who is so cute!), and today the menu would consist of Spanakopita, which was requested, a normal gluten full bread and the flourless chocolate cakes with some different bases.

Andrew is very lucky because after cutting gluten out completely for a good couple of weeks, he slowly reintroduced it back into his diet and found that it wasn't what was upsetting him, but rather the culprit was spicy food. I wanted to celebrate by baking a gluten filled bread...focaccia.

I had attempted this for Easter but wasn't to impressed with that first attempt. It was not soft enough and was quite dense which I think was due to the short time I let the dough rise. This bread should be rising for at least 3 hours I would say, to get a good texture, which was good for me as I made the dough before going to beach training and then to the grocery store to buy ingredients for the other dishes. So by the time I actually made the bread it had risen for over 4hrs.

I decided to top it with a garlic and rosemary oil. I love having a thriving rosemary bush outside my house as it is perfect with so many things. I used my newish mortar and pestle which my Yiayia gave me as an early birthday present by mistake, which is large and marble. It ground the garlic, sea salt, rosemary and EVOO up so well, and after letting it sit for around 20 mins, the flavours really infused into the oil.

I didn't hold back pouring it into the groves I had made with my fingers, making little puddles of flavour, then 25 mins later it was done and the smells wafted all through the house. It was soft and after cutting it up I was so happy I was quite busy in the morning.

The bread tasted so good, light, fluffy and soft, and the best bit was dipping it straight out of the oven into the cold infused oil that was leftover.....what a treat! Of course I wanted to share it with my family while it was warm and since my Dad hadn't eaten lunch I decided to make him a nice focaccia sandwich, although he requested the toppings: bastouma; haloumi; proscuitto. I added some fresh tomato also to balance the flavours and add some sweetness to it.....I think he enjoyed it.

Ok next up was the spanakopita. I went out to the garden again to grab some fresh mint and parsley. This was pretty much a chuck it all in mixture. Rough measurements too. I threw in the ricotta, crumbled in the feta, chopped the shallots, herbs and the cooked and very well strained spinach and seasoning. I know spanakopita usually uses filo pastry but I improvised with what was in my freezer and used puff. It still turned out beautiful and golden and still gives that crunch like filo does........what can you do when you have no cash and Franklins EFTPOS machine's are down...

The layers were then piled, two on the bottom and two on the top, neatly folded over to achieve a nice clean lid, then into the oven it went. A good 50 minutes later it was golden and when I pulled up a little segment it was steaming and the aromas were heavenly. I think the single ingredient which makes this dish is the shallots. They are necessary in giving a nice bite to the mixture to break down its heavy dairy content.

As I said earlier I also remade the flourless chocolate cakes, but this time experimented with different bases. The almond was very nice but other nuts work much better with the richness of the chocolate like hazelnuts or walnuts. The almonds are a bit blander than the other nuts, as they are less oil and the flavours not as strong, so I added a little brown sugar to the mixture this time. Now it was up to Andrew and Maria to tell me which combination they liked best.

So I took the food over and while I played with Edward, they had dinner and loved it. I now understand how little time parents have to prepare food and eat as they always have to have their focus on the baby, so if my meal gives them a break for even half an hour, I am happy : )

Garlic & Rosemary Focaccia

Ingredients
*Makes two loaves

750g pleain flour ('00' if you have it
2 teaspoons of salt
1 2/3 cups of luke warm water
4 tsps dry yeast.
2 tablespoons EVOO (Extra Virgin Olive Oil)

Infused Oil

1 cup EVOO
4 garlic cloves
2 lge stalks rosemary
1 tsp sea salt

Method
1. Combine the flour and salt in a large bowl then make a well.
2. Mix the yeast with the water and let stand for half an hour until it froths up a lot.
3. Pour the oil and the yeast mixture into the well and then mix to form the dough. Knead for 5-10 minutes or until the dough becomes elastic and springs back.
4. Cover the dough with baking paper and a blanket or tea towel and let it rise in a nice warm place for 4 hours (A nice sunn spot in the house is ideal)
5. Whilst dough is rising, combine garlic, sea salt, rosemary and a little EVOO in a mortar and pestle until a nice smooth mixture. Slowly add the rest of the oil until well combined. Let it sit until doughis ready to infuse.
6. Once dough has doubled in size, preheat oven to 200 degrees.
7. Seperate it in two and roll out each dough into a rectangular shape. Place them onto greased baking trays.
8. Using your fingers, make pits in the dough. Pour oil gnerously onto each dough, making sure you fill the pits and spread it all over. YOU WILL NOT USE IT ALL.....save some for dipping once it is finished.
9. Bake in the oven for 20 minutes or until bread has risen and is soft. You do not want it to get brown in colour, just a light shade as this is a very light and soft bread, not one with a thick crust.
10. Cut it diagonally and serve with infused oil and sea salt to dip.


Spanakopita

Ingredients

500g ricotta
1 cup feta (crumbled into small pieces)
2 eggs
touch of nutmeg
1 bunch shallots, chopped
2 bunches spinach
handful of chopped parsley and mint
pepper to taste
4-5 sheets puff pastry

Method

1. Steam spinach until wilted and drain ALL water out of it. (This is very important)
2. Preheat oven to 180 degrees.
3. Drain ricotta then combine with rest of ingredients until mixed well.
3. Lightly grease a baking dish and then line with well thawed puff pastry. One layer on the bottom and along sides, leading some overhand on the top. Try to be neat.
4. Spoon filling in and then fold over the edges. Top with two sheets of pastry to close the pie and then score the lid with portions.
5. Bake for 50 mins or until top is a golden brown.

Vegan Banana Bread

I know I haven't cooked in a while......well posted any of my recipes.....I could never not cook for a week but I have just been so busy I was not able to take properly document those recipes.!!!

Last night I had some time to set up some nice photos of a banana bread I made, but as I am fasting, it is vegan. No eggs, no milk and no other animal products.

I was going to make my normal, incredibly indulgent banana bread.......well cake, but I realised I did not have any sour cream, a critical ingredient in my recipe, and since I couldn't be bothered to go to the store, I decided to scrap that idea and make something that did not require sour cream, or in the end, dairy. I also wanted to cook for my friend Sylvia who is also fasting as she just moved into her new house, as a home welcoming present.

Although it is a bit denser than normal banana bread (also since I did not have any soy milk in the house), it is still very nice and enjoyable, especially with the nut crust on top.

Vegan Banana Bread

Ingredients

3 cups plain flour
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch salt

4 ripe bananas
1 cup brown sugar
1/2 cup honey
1 tsp vanilla essence
2tsp vegetable oil

2 tbsp water
2 tsps baking powder
1 tbsp vegetable oil

2 cups almonds

Crust
1 cup almonds
1 cup brown sugar
drizzle of honey

Method

1. Mix flour, baking powder, baking soda, cinnamon and salt in a bowl.
2. In a seperate bowl mash the bananas and add the brown sugar, honey, vanilla and oil and mix together.

3. In a seperate cup mix together the water, baking powder and oil until foamy, then add to dry mix and stir through.
4. Add the banana mixture to the dry mixture and combine.

5. In an oven or under the grill, roast the almonds until nice and browned and then leave to cool. Once cool crush slightly in a mortar and pestle then add to banana mixture and stir through.

6. Pour mixture into two loaf tins and then make nut crust by mixing together crushed raw almonds and the brown sugar. Sprinkle the mixture over evenly over the top of the mixture and then bake in a 180 degrees pre-heated oven for 45 mins, or until just cooked through.

7. Leave to cool once cooked and then slice and serve with butter. (The bread needs to cool slightly otherwise it will just crumble when you try to cut through the nuts.........so be patient)

Turkish Bread

Preparation time: 30 mins + resting time (at least 2hrs)
Cooking time: 20 mins each batch

Ingredients
- 4 tbsp yeast dried yeast
- 1/2 cup lukewarm water
- 1/2 cup plain flour
- 3 1/2 cups plain flour
- 1 tsp salt
- 3 tbsp olive oil
- 1 cup lukewarm water

Method

1. Combine yeast and water and leave for 10 minutes so it begins to bubble and expand.

2. Mix in the first lot of flour and cover with cling wrap. Leave in a warm place for half an hour so it can double in size at least.

3. Put second lot of flour in a bowl and make a well. Put the yest mixture, salt, oil and water in the well and work into flour. Knead for at least 15 minutes.

4. Leave the dough to rest and rise in a well oiled bowl covered with cling wrap for one hour (at least, or till it doubles in size).
N.B. I always put grease proof paper under the cling wrap so it is easier to get the dough off it once it rises.

5. Knead the dough on a lightly floured surface and make it into a log shape. Cut it into 8 pieces and roll each piece into a ball. Leave the balls on a lightly floured surface for half an hour to rest under a tea towel.

6. Bake in a preheated oven on 180 degrees for 20 minutes each tray. You will fit two balls to each tray (if you want the bread thin). If you would like the bread a bit thicker, add two dough balls together.
N.B. This is an estimate time. I do not have a fan forced oven so I needed to turn my bread over after 10 mins to brown the other side. You want it to be lightly browned only.

Naan bread

I have wanted to try making Naan for a while and felt today was the day. I attempted it a few weeks ago but as I used a recipe that obviously was not Indian because it did not work at all. I don't know why it didn't click to me when there was no yeast and no yogurt in the recipe, so I was a bit disappointed, even though it was my own fault.

Today however, I have researched a lot more, read many different recipes to try to find a common ground and gotten advice from my Threadist (an Indian technique of doing eyebrows). The two things I did not add last time were the two most important things.

I started early today, 7:30am, to allow my dough to rise for quite a long time. It had definitely more than doubled by the time I checked it at 3. Kneading it again, I found it was quite sticky so once I had separated the dough into balls I coated it lightly in flour to allow me to roll them out easily. Traditionally Naan is made in a teardrop shape do I rolled it out as best I can, but I think in terms of shaping......I'll leave that to the pros.

As I don't have a tandoora or a pizza stone, which is the proper way to cook Naan, I first put the dough in the fry pan (without any oil or butter) just to set it a bit before I put it under the griller.
It was amazing at how much the dough puffs up while under the griller. Once browned on one side I turned them over to brown on the other side.

I had to decide before cooking the breads what topping I wanted to put on them. A simple garlic sauce? Cheese?........or use some of the truffle salt I have sitting in my cupboard.......well knowing me I want to try a bit of everything, so that is exactly what I did. First the garlic, then the cheese and finally a truffle salt butter topping.

(N.B. I'm not obsessed with truffles and think they are the best thing in the world and go gaga over any recipe that has truffles in them BUT since I have the truffle salt I am just trying to find ways of using it, honest!)

Unfortunately I could not get the thumbs up from someone who is a connoisseur of Naan, but I know my Dad really likes it and so he was my taste tester. The piece he had was a bit thicker on the base so he told me to roll it out a bit thinner next time, which I agreed with after I tried his, but the one I had was perfect, thin, light and puffed up fantastically.

I suppose I will have to try again. When I do, apparently another delicacy is to slice potatoes and lay them on the inside of the Naan before they are cooked. This is a challenge I am willing to try soon.

Naan Bread

Preparation Time: 30 mins
Resting time: 4 hours (at least)
Cooking time: 5 minutes

Ingredients

1 tsp dried yeast
3/4 cup lukewarm water
2 1/4 cups Plain Flour
1 tsp salt
1 tsp sugar
Pinch baking soda
2 tbsp vegetable or canola oil
2 1/2 tbsp natural yogurt

2 garlic cloves crushed
150g butter

150g butter
1 tsp truffle salt

Method

1) Dissolve yeast in lukewarm water and let stand for around 10 minutes until it is it starts to froth up.
2) Sift the flour, salt, sugar and baking soda together. Add the oil and yogurt and mix into a crumbly dough.
3) Add the yeast to the dough and knead for 10 minutes until soft and springs back.
4) Leave the dough to rise for at lest 4 hours in a warm place.
5) Once risen, turn on your grill so it gets nice and hot.
6) Separate your mixture into quarters. Roll each quarter out with a rolling pin to form a tear drop shape.
7) Wipe a little flour over the rolled out dough so it is not sticky, then heat slightly in a fry pan (without any oil or butter) for 15 seconds on each side so the dough sets slightly
8) Transfer the dough to a baking tray lined with baking paper and put under the grill. It will start to puff up, but once it is browned nicely on one side flip.
9) Repeat with other dough.
10) Top with your choice of butter. (I have included the garlic butter and the truffle salt butter but you can also top with cheese)

Baking my bread

Now I can't think of anything better than waking up to the smell of fresh bread baking in the oven wafting through the house. It is my absolute favourite food and I love baking it.

The recipe I have been using for the past couple of years is a family recipe and is very highly regarded by family and friends who I bake it for, however I will not reveal the secrets BUT am happy to teach you if you ever want to come over.


The olive bread I make is not 'bready' like other olive breads but rather is crusty on the outside and then the inside reveals a very thick roll of the olive stuffing, which consists of pitted and chopped kalamata olives, a tonne of mint and brown onions. I saute the mint and onion first in some oil until so that the onions soften and start to brown, then I add the olives and saute some more until the olives are soft and the mixture is fragrant.



You can add garlic if you would like, and I know you are probably shocked I haven't as I love it so much, but I think it would overpower too much and take away from the flavours of the bread and olives.

The haloumi bread is quite different, it is more similar to a brioche and although the bread has no butter whatsoever in it, the natural oils in the cheese seep through the bread as it bakes and makes the inside very soft, moist and delectable.

So once the 'secret bread mixture' is made and kneaded like crazy for about 10 minutes you need to let it rise in a warm place for at least an hour. I put it in an oven which i I have turned on for about 30 secs then turned off.

This is the result. My mixture makes four loaves so I quarter the mixture and start to roll it out into a flat 'canvas'.


Now I am able to add whichever topping I want, and really you can add anything. I have only deviated from these two standard fillings a few times to make a sweeter cinnamon sugar and walnut bread, but as I know how much the olive and haloumi fillings are enjoyed, I generally just stick with what I know works................really not like me as I am always trying out new and interesting ingredients. I suppose because it is such a long process I just do what I know. If you have any requests however, I am more than happy to try them out for you and give you a taste test.

After I add the fillings and spread them across the whole dough, I try to roll without too much falling out the sides ( I really try to pack as much in as I can, it just makes for a nice bread). Once I have rolled it the bread needs to rise again for at least another half an hour. (I told you it was long).


NOW WE ARE READY TO BAKE..........another 40-50 minutes at 180 in a fan forced oven and it should be done. Now having said that it usually takes me anywhere between 50-70 minutes as I do not have a fan forced oven, it is a shitty 70's module that heats just from the bottom so to prevent the bread from burning I have to place a tray underneath and sometimes even turn the bread so it gets an even distribution of heat.

Well as long and strenuous the process is, I must say the result is definitely worth it. In my house the bread doesn't last more than a day as it is generally eaten straight away. My family start to nag when I take all the bread I've made to my friends.

If I could, I would bake bread every day, but first I need a larger kitchen and definitely a fan forced oven......any donors?