Category: Baking

Soda Bread Recipe

Soda Bread, Photo by Jmorton

Soda Bread, Photo by JMorton

Soda Bread Recipe

 

Soda Bread is an Irish bread.  Delicious smothered in real butter.  Perfect accompaniment for meat stews to soak up all the lovely gravy off your plate.  Yum.

The recipe below is adapted by a Tesco recipe.

Soda Bread Recipe

Ingredients

  • 500g plain flour, plus extra to dust
  • 1 tsp baking soda
  • 1 tsp salt
  • 25g (1oz) butter
  • 1 tbsp caster sugar
  • 284ml pot buttermilk

Method of Preparation:

  • Preheat the oven to Gas Mark 6/200°C/Fan 180°C.
  • Tip the flours, baking soda and salt into a large bowl. Then use your fingertips to rub the butter into the flour until evenly dispersed.
  • Stir in the sugar.
  • Make a well in the centre of the flour and stir in the buttermilk until you get a soft dough.
  • Turn out onto a lightly floured surface and lightly knead for 1 min until smooth, then bring together to form a flattened round about 5cm thick and 15cm across.
  • Place on a lightly dusted baking sheet. Dust with a little plain flour if you like. Use a large sharp knife to cut 2 slashes across the bread to make an ‘x’. Bake in the oven for 35 – 40mins until well-risen and browned. Place on a wire rack and leave to cool.

Homemade Pepperoni Pizza

Pepperoni Pizza, photo by JMorton

Homemade Pepperoni Pizza

Ingredients

For the base:

  • 1 packet of Dried Yeast
  • 1/3 tsp salt
  • 140 ml Warm Water
  • 180g Strong Plain Flour (for baking bread)
  • 1 tbsp extra virgin Olive Oil
  • 1 tbsp  Dried Basil
  • 1 small tin chopped plum tomatoes
  • 2 tbsp of Tomato Puree
  • Grated Cheddar or Mozzarella
  • 1 Chopped Onion
  • 2 cloves Garlic, sliced thinly
  • Pepperoni slices

Method

  1. To make the base, mix the salt and yeast together in a jug with the warm water.
  2. Place flour in a large mixing bowl, make a well in the centre and pour in the water mixture.  Also add the olive oil.
  3. Use a wooden spoon to mix everything to create a wet dough.
  4. Sprinkle some flour on a flat clean surface and knead the dough for 5 minutes.
  5. Place in a bowel and cover with tea towel. Leave at room temperature to enable the yeast to do its work.  After half an hour, the dough should have doubled in size.
  6. Flatten the dough into a circle, as the pizza base.
  7. Now create the topping.
  8. Using a spatula, spread the tomato puree all over the base.
  9. Place the chopped tomatoes on top.
  10. Then add onion and garlic, spread them.
  11. Sprinkle over the roughly grated cheese and arrange Pepperoni, put as many as you like.
  12. Season with a little salt and a good grinding of black pepper.
  13. Sprinkle in the dried basil.
  14. Place the pizza on a lightly greased baking sheet..
  15. Cook at 200° for 20 minutes.

Enjoy!

Hot Chocolate Fudge Cake

Hot Chocolate Fudge Cake with Vanilla Ice Cream, photo by JMorton

Hot Chocolate Fudge Cake

Ingredients

  • 175g Self raising flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate soda
  • 150g Caster sugar
  • 2 eggs, beaten
  • 150 ml Sunflower oil
  • 150 ml Semi skimmed milk
  • 2 Tbsp Golden syrup

For the Coating and filling

  • 75g Unsalted butter
  • 175g Icing Sugar
  • 3 Tbsp Cocoa Powder
  • Drop of Milk

Method

  1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
  2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
  3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
  4. Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
  5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
  6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Serve hot with a scoop or two of vanilla ice-cream.

Green Tomato Chutney

Green Tomatoes, photo by PH Morton

Green Tomato Chutney

The origin of chutney comes from Hindi word chatni, which apparently means to lick and lick you shall with our green tomato chutney recipe.

Green tomato is not an offshoot species of the red fruit.  They belong to the same tree; just pick the tomatoes while still green prior to ripening.

Below is the easy and very straight-forward recipe:

Ingredients:

6 cups of sliced green tomatoes

4 cups of cooking apples (or the tart variety)

2 cups chopped onions

2 cloves garlic

1 cup raisins and sultanas mix

1 cup white wine vinegar

4 cups Demerara sugar

3 tsp salt

1 tsp mustard seed

1 tsp cinnamon

1 tsp ground cloves (use that mortar and pestle hiding at the back of the cupboard 🙂 )

a pinch of cayenne pepper

Preparation:

Using a heavy bottom large sauce pan, arrange the apple slices at the bottom, followed by the tomatoes, then onions.

Add the garlic, raisins and sultanas.

Pour in the vinegar.

Tip in the sugar and salt.  Add the mustard seed, cinnamon, cloves and cayenne pepper.

Leave to simmer under very low heat.  Stir often to incorporate all the ingredients together; stirring will also prevent burning the bottom.  Cook until it is mushy and really syrupy.

Let it cool and store in distilled jar or lidded pyrex containers.

Enjoy with hot pitta bread or naan.

Korean Yellow Pickled Radish

pickled radish, photo by jmortonn

pickled radish, photo by JMorton

Korean Yellow Pickled Radish

Due to excessive, almost obsessive newly acquired habit of watching Korean dramas (Kdramas), Korean way of life as depicted on television has influenced how Peter and I eat our dinner.

Suddenly we are going to Korean restaurant to try Korean cuisine, which thankfully is rather good

Korean pickled radish is daikon radish

Ingredients
  • 1 large daikon (labanos) radish
  • 2 cup white vinegar
  • ¼ cup sugar
  • 11/2 tsp salt
  • 1 tsp turmeric
  • 1 tsp whole black peppercorn
  • 3 bay leaves
  • distilled tall pickling jar
Instructions
  1. Peel the daikon and cut in half lenghtwise; each half cut crosswise in two parts or 3 portions if radish is really long.
  2. Arrange the pieces standing up into the tall pickling jar.
  3. Make the pickling liquid by mixing the vinegar, sugar, salt turmeric, bay leaves and pepper corns together.
  4. Pour the spiced vinegar over the pieces of daikon.  Ensure that they are soaked through with the the pickling marinade.
  5. Cover the jar and leave overnight in the fridge.
  6. Store in fridge for up to 2 weeks.

Delicious as addition to grilled meat, fish and vegetables also as a side to a freshly made ramen soup.

Easy Spiced Onion Recipe

Sliced Red Onions, Photo by PH Morton

Sliced Red Onions, Photo by PH Morton

Easy Spiced Onion Recipe

The weather is getting colder, sooner or later all sorts of viruses will come a calling.  We do not need to welcome them with open arms and ,therefore, we need to prepare, after all prevention is better than a cure.

A bit of spice in our food can only be a good thing to build or immune system.  A recipe of spiced onion, which is very easy to make and can be made a few days before and  use as you want, is just the perfect cupboard food.

Spiced onion can be made to taste rather sweet or sour instead of sweet and sour.  I, myself, prefer it to be more on the sour side.

Anyway here are the ingredients:

1/2 caster sugar (or less if preferred, I would used just 1 heaped tablespoon)
1 cup white one vinegar (for a stronger taste, use red wine vinegar)
1 tbsp coriander seeds, crushed finely
1 tsp cumin seeds, crushed (cumin powder can also be used)
1 tsp fennel seeds, crushed
1/4 tsp chilli powder
1 clove
1 heaped tsp salt
2 large red onions, peeled and sliced into rounds

Method of preparation:

Using a large pan, put the sugar, vinegar, spices and salt to boil.  Stir thoroughly to mix.  Leave to simmer for at least 3 minutes.

Meanwhile, put the onion slices on a clean glass pyrex dish or any heat resistant non-metallic covered container.  Pour in the hot spicy vinegar marinade onto the  onions.  Give a stir to ensure all the pieces are drenched with the marinade.

Cover and store in the fridge or pantry until needed.

Delicious with fried food, roasts and salad.

Passion Fruit Cheese Cake

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake, photo by JMorton

This is definitely one of the best cheesecakes that I have ever tasted and therefore, I am very passionate about it.

It is creamily delicious with a sweetness that  is just right complemented by subtle delicacy of tanginess from the passion fruit 😉

This recipe involves minimal cooking, thus, it is pretty easy to make.  One can rally the children or hubby to help out 🙂

The beautiful orange passion fruit topping makes it look vibrant and exotic, which is not only pleasing to the eye but also a treat to the taste buds.

Here is a recipe based on Nigel Slater’s Recipe:

Ingredients:

THE BASE

  • 120 grams butter
  • 400 grams ginger biscuits or digestive biscuits (I prefer digestive because for some reason my stomach can’t take ginger biscuit, strange that!)

THE FILLING

  • 250 grams mascarpone cheese
  • 75 grams icing sugar
  • 1 vanilla pod or 1 tsp vanilla essence
  • 400 ml creme fraiche
  • 300 ml double cream
  • 4 ripe passion fruit

Method of preparation

  • Melt the butter in a small pan.
  • Put the biscuits in a robust plastic sandwich bag and apply the rolling pin with gusto 🙂 Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process up by putting them in the freezer if you wish.
  • Put the mascarpone cheese and icing sugar in a bowl of a food mixer and beat until smooth.  This can also be done manually by giving the pecs some healthy exercise.
  • Scrape out the seeds from the vanilla pod (or vanilla essence) and stir them into the mascarpone.  Add the creme fraiche. Transfer the mixture  into a clean container and set aside.
  • Whip the cream using the food mixer until it stands in soft folds, then stir it gently into the mascarpone/creme fraiche mixture.
  • Ladle in the mixture into the cake tin and cover with cling film. Leave to chill for a good hour.
  • To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake.

Now enjoy and share!

 

Jam & Peanut Butter Waffle Recipe

Waffling about waffles!

Peanut Butter Photo by JMorton

Peanut Butter Photo by JMorton

A waffle maker is en route from Amazon.co.uk, so I have been informed!, Therefore, it is time to collate recipes for waffles to astound the family 🙂 ; though pancake is a great favourite, a change now and again can only be a good thing! 😉

Fantastic news, there are plenty of recipes for waffles though of course good reliable maple syrup is still the staple.

The first recipe that I will be trying out is the

🙂 ….

Jam & Peanut Butter Waffle Recipe

F&M Strawberry Jam, Photo by Peter

F&M Strawberry Jam, Photo by Peter

Ingredients:

150g plain flour
1½ tsp baking powder
1 tbsp caster sugar
pinch of salt
250ml milk
1 large egg
2 tbsp melted butter
sunflower or vegetable oil for greasing the waffle maker

For the filling:
4 tbsp crunchy peanut butter
4 tbsp strawberry jam or raspberry jam
icing sugar, for dusting

Method of preparation:

Sift the flour, baking powder, salt and caster sugar into a mixing bowl.  (I have been told that sifting the flour and baking powder together is the best way to mix these ingredients together.)

Add the milk, egg and butter and whisk until the mixture turns into a smooth batter.  Leave for 5-10 minutes or so to allow the baking powder to work its wonder 🙂

Lightly grease the waffle maker and then heat until hot.  Important!

Pour in enough batter into the waffle maker and cook until the waffles are smelling of heaven and has turned golden brown.

Repeat until enough waffles have been made.  Excess batter will keep in the fridge for a day.

To add the fillings, spread a waffle with peanut butter and another one with the jam.  Make a sandwich with the fillings enclosed together in a sweet embrace. 🙂

Dust with icing sugar. Enjoy!

So yummy with a cup of freshly brewed coffee.

 

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