Friday, December 06, 2019

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© 2019 |

A cruffin is simply a muffin made out of croissant dough. The pastry is made by proofing and baking laminated dough in a muffin mould or a popover tin would be even better. You can fill them with jam, cream, or curd. We prefer ours just plain or with a light dust of icing sugar because these croissant-muffins are rich enough to be savoured just as they are. These buttery, flaky cruffins are great for brunch or an afternoon snack and they are easier to make than you think.

  • 300 g All purpose flour
  • 1.5 tsp Dried yeast
  • 3 tbsp Raw sugar
  • A pinch of salt
  • 175 ml 3.5% Milk
  • 200 g Butter, softened
  1. Mix the flour, dried yeast, sugar and salt in the bowl of your mixer fitted with a dough hook. Warm the milk and 50 grams of the butter in the microwave on medium-high or in a pot over stove until the butter melts and the mixture lukewarm.
  2. Add the milk mixture into the flour mixture. Stir the mixture on low speed for 5 minutes until a rough dough comes together. Increase the speed and knead until the dough becomes smooth and elastic, about 5 -7 minutes.
  3. Shape the dough into a ball and place in a large greased bowl. Cover with a plastic film or a clean kitchen towel. Set aside in a warm place for one hour until it doubles in volume.
  4. Grease a jumbo 6-hole muffin pan with butter. Punch dough down. Turn out onto a lightly floured surface. Divide the dough into 3 even portions. Roll out each dough into a 40x15cm rectangle. Next time I will roll out to 60cmx15cm, so that you have more layers.
  5. Spread 50 grams of butter all over the rectangle. Starting with the shorter side, roll up the dough tightly. Slice the roll lengthwise into two. Roll each half up from the side that was cut so that you can see the layers of dough. Place it into the prepared muffin tin. Repeat the same process with the remaining pieces of dough. Cover with a kitchen towel and allow the dough to rise for 45 minutes.
  6. Preheat oven to 200C/400F. Bake for 25-30 minutes on the highest rack in the oven until golden brown. Serve, dusted with icing sugar, immediately. | © 2019 | | © 2019 |

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Chocolate Curd Spelt Cookie Cups

Monday, December 02, 2019

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These nutty spelt cookie cups filled with smooth, creamy chocolate curd and topped with chocolate covered macadamia nuts make for a festive holiday dessert or a treat for any occasion. Instead of chocolate covered nuts, you can garnish them with some chantilly cream.

DoughChocolate Curd
  • 150 g Refined spelt flour
  • 30 g Ground hazelnut
  • 1/2 tsp Baking soda
  • Pinch of sea salt
  • 115 g Unsalted butter, softened
  • 150 g Raw sugar
  • 1 tsp Vanilla extract
  • 1 Large egg
  1. Preheat the oven to 190C/375F. Lightly grease a 24-hole mini muffin pan with a bit of melted butter.
  2. In a medium bowl, whisk together the spelt flour, baking soda and sea salt. Using an electric mixer, beat butter and raw sugar until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture until combined.
  3. Roll the dough into 1-inch balls and place in the muffin pan. Bake 10-12 minutes until golden brown.
  4. Remove from oven and use the back of a shot glass to press down into the center of each cookie ball, creating an indentation deep enough for the filling. Cool completely before removing from the pan.
  5. For the filling: Whisk egg yolks, evaporated milk, and raw sugar in a medium saucepan until combined. Add in butter and cook on medium heat, whisking constantly, until thick. Turn off the heat. Stir in vanilla extract and chopped chocolate until smooth and well-blended. The curd will firm up more when it's cold.
  6. Fill the cookies cups with chocolate cream and top with a chocolate coated macadamia nuts and some sprinkles if desired. You won't need the whole batch of chocolate filling. Save the rest in a jar in the fridge for up to about a week. | © 2019 | | © 2019 |

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The Mill Loaf With Natural Leaven

Tuesday, November 26, 2019

This almost no-knead bread recipe uses a mix of white, wholemeal, spelt flour and a rye sourdough starter, though the recipe could use any other flour or combination. The method is almost identical to the white leaven bread in The Handmade Loaf by Dan Lepard
, however the result is a bit different, with a dark, nutty sour taste to the crust and crumb thanks to the use pure rye sourdough starter.

  1. In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
  2. On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
  3. Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.

  4. Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round. Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
  5. Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.

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Lamb Shanks with Roasted Red Pepper Sauce

Thursday, November 21, 2019

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This heartwarming, delicious lamb shank served with a low carb califlower mash makes a wonderfully hearty family meal. The shanks are first browned, then simmered slowly with a roasted red pepper sauce in a low heat until tender and falling from the bone. I have also reduced the braising liquid by one third to make a thicker sauce, but it's completely optional. Browning gives a beautiful rich colour to the meat and the browned bits at the bottom of the pan add extra flavour. So don't skip it.

  • 3-4 / 1.5 kg Lamb shanks
  • 2 tbsp Beef dripping
  • 1 Onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 tsp Moroccan spice blend
  • 4 Roasted red capsicums, pureed
  • 500 ml Homemade beef stock
  • Black salt and pepper to taste
  • Parsley leaves, chopped
  • Cauliflower mash to serve
  1. Preheat oven to 160C/320F. Heat beef dripping in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. You can brown the lamb shanks directly in a cast iron casserole too.
  2. Reduce heat to medium. Add chopped onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add pureed roasted red capsiums and beef stock. Bring to the boil. Season with salt and pepper. Pour over lamb. Cover the dish.
  3. Place lamb shanks in the oven. Cook for 1 1/2 hours. Remove the lid and baste shanks. Cook, uncovered, for a further 30 minutes or until meat is tender. Transfer shanks to a large bowl. Cover with foil to keep warm.
  4. Simmer the sauce until reduced by one third, then return lamb to pan and heat through, about 5 minutes. Serve lamb shanks over mashed cauliflowers and sprinkle some chopped parsley leaves over. | © 2019 | | © 2019 | | © 2019 |

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Black Sesame Spelt Muffins

Saturday, November 16, 2019

Great as a lunch box filler, for potlucks or really any time, these simple muffins are moist, tender, flavourful and relatively healthy too. Using toasted black sesame adds distinctive flavour and aroma to them.

  1. Preheat oven to 180C/350F. Line a 6-hole muffin tin with paper liners. Sift together the flour and baking powder. Beat butter until soft. Beat in sugars until fluffy and light. Beat in egg and vanilla extract.
  2. Fold in 1/2 of the flour mixture with a rubber spatula to combine. Now mix in almond milk. Then add in the rest of the flour mixture and black sesame seeds. Fold until the batter is combined. Divide the batter among 6 muffin liners. Bake for 20 to 25 minutes until a toothpick inserted in center of muffins comes out clean.

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Poppy Seed Spelt Loaf With Old Dough

Monday, November 11, 2019

Bread made with an old dough / pâte fermentée has a more complex flavour and texture. Use an old dough (Pâte Fermentée) saved from the previous baking, or simply mix together 105 grams of flour, 70ml of water, 2 grams of salt and tiny tiny bit of yeast until a dough forms and leave it, covered with a plastic film, at the kitchen counter overnight. You can double the portion and save the rest in the freezer for up to 3 months.
Aromatic bluegray tiny Poppy Seedsangiesrecipes are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seed is generally recognized as safe for human consumption as a spice or a natural flavoring.

Another loaf baked with an old dough and wholemeal flour.

  1. In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
  2. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
  3. Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
  4. Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.

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Black Rice Spelt Scones with Arugula and Feta

Thursday, November 07, 2019

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Made with freshly milled black rice flour and spelt, these savoury scones with Feta, sour cream and arugula are rich, crumbly, full of flavours and great either for a morning tea or the perfect accompaniment to a bowl of soup for a comforting meal.

  1. In a large mixing bowl, whisk together the spelt flour, black rice flour, baking powder, baking soda and coconut sugar. Add in cold butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Place it in the freezer for 30 minutes. This helps chill the butter, which will make the scones flakier.
  2. Take it out and crumble in Feta and add in chopped arugula. Stir in sour cream to get a soft dough.
  3. Turn on to a lightly floured work surface and knead very lightly. Pat out to a 2cm thick round. Cut into 8 wedges. Brush the top with sour cream and sprinkle some cracked black pepper over. Place it back to the freezer for 30 minutes. This again will help chill the fat, so that the scones would be flakier.
  4. Preheat the oven to 220C/425F. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown.
  5. Remove the scones from the oven, and cool briefly on the pan. Serve warm. | © 2019 | | © 2019 |

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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Sunday, November 03, 2019

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This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin VinaigretteSalad
  • 100 g Roasted hokkaido pumpkin puree
  • 60 ml Avocado oil or extra virgin olive oil
  • 60 ml Apple cider vinegar
  • 3-4 tbsp Water
  • 1 tbsp Flat leaf parsley
  • 1 clove Garlic
  • 1 Small chilli pepper
  • 1 tbsp Date syrup or maple syrup
  • 1 tbsp Chopped peeled fresh ginger
  • 1/2 tsp Black salt
  • Large pinch of freshly ground black pepper
  • 600 g Organic Hokkaido pumpkin, roughly grated
  • 1 Green capsicum, halved, deseeded, thinly sliced
  • 1 handful Arugula leaves
  • Seeds from 1/2 Pomegranate
  • Candied walnuts & Brazil nuts (thanks, Abbe!)
  1. Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
  2. Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
  3. Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
  4. Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table. | © 2019 | | © 2019 |

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Sourdough Pain d´Epi

Tuesday, October 29, 2019

Pain d'Epi baked with White Levain

Pain d'Epi baked with Rye Sourdough

A stalk of wheat----Epi bread is a type of classic and common artisan bread. Crackly crust and creamy, airy crumb! Store the bread wrapped in butter paper until it is used, and if the bread has started to go stale, sprinkle it with water and bake briefly to refresh it.

  1. Sift together the flour and dry yeast in a bowl. Combine the starter and water in a large mixing bowl. Add in the flour mixture and stir on low speed for 2 minutes. Let the mixture rest for 25 minutes, allowing the flour to absorb the water. Add in salt and stir for 4 minutes on middle speed. Cover and refrigerate overnight.
  2. Scrape the dough on to a lightly oiled work surface and pat it out to form a flat rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, like folding puff pastry. Pat it out again and fold it once more. Cover and leave at room temperature for 60 minutes. Repeat pat-flat-fold, leave another hour and repeat one more time. Slash the dough with a razor and if bubbles form in the dough, it’s ready to shape. Or leave the dough one more hour and check again.
  3. Divide the dough into the loaf sizes. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
  4. Place the loaves on a baking sheet dusted with flour, cover and let rise until slightly under proofed. Preheat the oven to 210C/420F. Cut one end of the loaf at an angle with a scissor, pull the cut piece of the loaf to left side. Move down a couple of inches, make a snip and pull the cut piece dough to the right. Alternate directions while cutting the dough. Bake in the preheated oven for 25 minutes until golden crispy. Cool them on a rack.

Pain d'Epi baked with Rye Sourdough

Pain d'Epi baked with White Levain

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Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs

Thursday, October 24, 2019

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These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

  • 250 g Organic hokkaido pumpkin
    , unpeeled and finely grated
  • 2-3 Red chilli peppers, finely sliced
  • 200 g Refined spelt flour
  • 1 tbsp Baking powder
  • 25 g Nutritional yeast flakes
  • 2 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh parsley, chopped
  • 3 Large eggs, separated
  • 120 ml Dry white wine (or milk)
  • 1 tsp Sea salt
  • 8 x 5 g Butter for topping, optional
  1. Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
  2. Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
  3. Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
  4. Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
  5. Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool. | © 2019 | | © 2019 | | © 2019 |

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Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

Monday, October 21, 2019

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An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe - German Roasted Pork Knuckle.
The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

  • 800 g Red cabbage
    , cut into wedges
  • 50 g Beef dripping
  • 40 g Walnuts
  • 4-5 Bay leaves
  • 1 Shallot, sliced
  • 300 ml Homemade beef broth
  • 1 tbsp Apple cider vinegar
  • Black salt and black pepper
  • 1 tbsp Parsley leaves for garnishing
  1. Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
  2. Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
  3. Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

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