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Cherry Radish Top Twisted Bread Wreath with Cranberries

Sunday, June 07, 2020

Don't throw out your radish leaves! They re not only edible and delicious, also very nutritious. Very rich in vitamins, minerals and fiber. Besides making pestos, smoothies, or soups, you can puree them and add it to the dough that results in a lovely bread with a vibrant, green texture. It is a brillant way to sneak leafy greens into your kids' diet. I am using cranberry jam and craisins for the filling, but if you prefer a savoury version, a red pesto with extra portion of Parmesan would be a nice substitute here.

1 Big handful of radish leaves, rinsed well, dried, chopped
80 ml Almond milk
1/3 tsp Salt
50 g Butter, melted
1 Large egg
350 g Spelt bread flour
3 tbsp Sugar
7 g Active dry yeast
150 g Cranberry jam
50 g Dried cranberries, chopped

Place chopped radish tops in a blender. Add in almond milk, and salt and process until well blended.
Measure 200 ml of milk-radish greens mixture and pour into the bowl of your stand mixer fitted with the dough hook. Stir in melted butter and egg until combined.
Add spelt flour, sugar and active dry yeast. Mix at slow speed until everything comes together. Increase the speed and knead until smooth and elastic, about 7 minutes.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
Roll the dough on a lightly floured surface into a 45x30cm rectangle. Spread the cranberry jam over dough, leaving 1cm border around edges. Sprinkle the chopped cranberries over and tightly roll up dough from the long side in jelly roll fashion.
Use a sharp knife to cut the log, seam side up, lengthwise in half. Tightly weave the two pieces together, leaving the cut sides exposed. Form into a wreath, firmly pinching two ends together. Gently tranfer the wreath into a springform pan or a parchment-lined baking tray. Cover with a damp kitchen towel and let rise until doubled, 1-2 hours.
Preheat the oven to 180C/350F. Bake the bread in the center of the oven until golden brown, about 35 minutes. Cool slightly. Dust with icing sugar before serving.

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Stuffed Braided Loaf with 3 Fillings

Monday, June 01, 2020

Using plain flour and whole spelt flour	Using just plain wheat flour

A soft, tender braided bread filled with matcha-tahini, nutella (next time I am going to try a poppy seed filling for a better colour contrast) and cherry jam. It might look tricky and complicated to make, but it's actually very simple. Braiding and 3 different fillings help create a impressive-looking loaf that is easy to make! You can bake this with just plain wheat flour or use a mix of plain flour and whole spelt for a nuttier flavour.

Dough	Fillings
165 ml Milk 50 g Butter 350 g Plain flour (or 250 g plain flour+100 g whole spelt flour) 5 g Active dry yeast 30 g Sugar Pinch of salt 1 tsp Vanilla powder 1 Egg, medium, lightly beaten	90 g Honey tahini 1 tsp Matcha powder 75 g Cherry marmalade 90 g Nutella 1 tbsp Raw sugar for topping, optional

Warm up the milk and butter in a saucepan over low heat until the butter melted. Set aside to cool the mixture briefly.
In the bowl of your stand mixer fitted with a dough hook, mix together the flour, dried yeast, sugar, salt and vanilla powder. Add in milk-butter mixture and the egg, reserving a tablespoon for the topping. Stir at slow speed for a couple of minutes until the dough comes together. Increase the speed and knead the dough until smooth and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough into the bowl. Cover the bowl with a clean kitchen towel and set aside at a warm place for about 1 hour until it's double in size.
Mix the honey tahini with matcha powder until well combined. Grease a 26x12cm loaf pan and set aside.
Turn out the dough onto a lightly floured work surface and roll out to a 45cmx45cm square. Divide it into 3 even pieces, 15cmx45cm. Spread each rectangle with a different filling, leaving 2cm free edge of dough free from the filling. Roll each into a log and pinch the edges together.
Braid 3 logs and form into a braided loaf by bringing two ends together under the loaf. Place it into the prepared loaf pan. Cover with towel and let rise about one hour.
Preheat oven to 190C/375F. Brush the bread with the reserved egg. Sprinkle the top with raw sugar if using.
Bake the bread in the middle of hot oven for about 30 minutes until golden-brown. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Using just plain wheat flour	Using plain flour and whole spelt flour

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Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia

Wednesday, May 27, 2020

Tomahawk Steak is a cut of ribeye beef that includes the rib bone, which, when cooked, adds a variety of flavour and succulence to the meat. It is named after the tomahawk axe that it resembles.
Traditionally you sear a steak over a very high heat, and then finish the cooking in the oven until the desired doneness. Reverse searing, which is the perfect method for cooking a medium-rare or medium steak, is the reverse of this process.
The reverse sear I am using here is a 2-step process:
1.) Slow-roasting the steak in the oven at 120C/250F for 30-40 minutes.
2.) Searing it in a blazing hot skillet (cast iron or heavy stainless steel) to finishing it off.

	Gorgonzola Butter
1x1-1.2 kg Tomahawk steak (or 2x600g cowboy steak) Herb infused avocado oil (or olive oil) Salt and freshly milled pepper 50 g Macadamia nuts, salted & toasted, for serving Fresh herbs, for garnishing	100 g Unsalted butter, softened 70 g Gorgonzola, crumbled 1 clove Garlic, crushed 1 tsp Fresh thyme leaves Salt and freshly milled pepper

To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and freshly milled pepper.
Preheat oven to 120C/250F. Place the steak on a wirerack set on a baking tray. Roast the steak for 30-40 minutes until it reaches an internal temperature of 50C/120F. Remove the steak from the oven. Tent it with foil and let the steak rest 10 minutes while you preheat your skillet.
Heat a large skillet with 1 tablespoon of avocado oil on high until blazing hot. Carefully place the steak into the hot skillet and sear for 2 minutes on one side, then flip and sear for another 1 minute or until the internal temperature reaches your desired level of doneness. For medium-rare, you want an internal temperature of 57C/135F.
Generously spoon the blue cheese butter over the steak, garnish with macadamia nuts, fresh herbs and serve alongside your choice of sides. Unlike with other methods, there is no need to let your steak rest before serving as you already did that before you seared them.

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Dairy Free Gluten Free Peanut Butter Tahini Fudge

Saturday, May 09, 2020

Desserts made with peanut butter, tahini (aka sesame seed butter) are right up my alley, esp. when they are healthful and good for you like this fudge recipe which is refined sugar free, dairy free and naturally gluten free. It's smooth, amazingly delicious and simple to make. Coconut syrup was used to sweeten the fudge, but maple syrup would do the trick too. You can substitute cashew or almond butter for peanut butter.

250 g Organic creamy peanut butter
150 g Natural tahini / sesame butter
80 g Coconut oil (or cocoa butter)
40 g Coconut syrup
1 tsp Vanilla paste
Pyramid-shaped or regular sea salt flakes (for decorating)

Prepare a mini-muffin pan with a 24 cup capacity. Line with praline paper liners. Set aside. You can also use 12 standard-size silicone muffin cups or a mix of two.
In a medium saucepan over low heat, add the peanut butter, natural tahini, coconut oil and coconut syrup.
Mix with a rubber spatula until smooth. Remove from heat and stir in vanilla paste.
Spoon into the prepared muffin liners and chill for a few hours or until firm. Sprinkle lightly with sea salt flakes and enjoy! The fudge can be stored in an airtight container for up to 1 week.

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Cinnamon Walnut Rolls

Monday, April 20, 2020

Soft and fluffy cinnamon rolls filled with a buttery mixture of cinnamon, coconut sugar and walnuts and finished with a simple glaze. You can switch the walnuts for your favourite nuts or seeds or simply leave them out. So the choice is yours! They're best enjoyed warm with a cup of tea or coffee.

Dough	Filling	Glaze
330 g All-purpose flour 40 g Raw sugar 1/2 tsp Salt 4 g Dried yeast 180 ml Buttermilk 3 tbsp Ghee, melted (or butter) 1 Egg, medium	110 g Ghee or butter, softened 2 tbsp Cinnamon powder 80-100 g Coconut sugar 100 g Walnuts, dried toasted and chopped	120 g Powdered sugar 2 tbsp Milk or cream 1 tsp Vanilla extract

In the bowl of your stand mixer, whisk the flour, the sugar, salt, and dried yeast together. Set aside. In a small saucepan, heat the buttermilk and ghee / butter over low heat until the ghee is melted.
Stir the liquid mixture into the flour mixture. Add the egg and mix with a dough hook at slow speed until the dough comes together. Increase the speed and knead until the dough is soft and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of oil and return the dough to the bowl. Cover with a plastic film and let the dough rise until almost doubled in size, 1-2 hours.
Turn out the dough and knead briefly. Roll the dough out into a rectangle, about 30cmx40cm. Spread the softened ghee / butter on top. Mix together the cinnamon, coconut sugar and chopped walnuts and sprinkle it all over the dough as evenly as possible.
Divide the dough from the shorter side into 9 even strips and roll up each strip tightly. Place in a 25cmx30cm baking pan lined with baking paper and cover with a large piece of plastic wrap. Place it in the fridge for 8-12 hours.
Two hours before baking, remove the dough from the fridge and let rise in a warm place until puffy. Preheat the oven to 190C/375F. Bake for about 25-28 minutes, until they are golden brown.
Mix the powdered sugar, milk and vanilla together until smooth and lump free. Drizzle over the warm rolls and serve immediately. Store the leftover at room temperature for up to 3 days.

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Olive Chia Seed Sandwich Loaf

Tuesday, March 24, 2020

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

400 g All purpose flour
10 g Dried yeast
1 tsp Coconut sugar
3/4 tsp Black salt
120 g Warm milk
2 Egg yolks
1 Egg white
60 g Butter, melted
4 tsp Chia seeds
100 g Black olives, chopped
1 Egg white
1 tbsp Chopped nuts for the topping, optional

Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 - 60 minutes or until the dough has almost doubled in size.
Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

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Peanut Butter Bacon Fat Spelt Cookies

Monday, March 16, 2020

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

200 g Semi-solid bacon fat
200 g Organic crunchy peanut butter
200 g Raw sugar
100 g Coconut sugar or brown sugar
2 Large eggs, room-temperature
2 tsp Vanilla extract
280 g Refined spelt flour
©angiesrecipes
2 tsp Baking soda
Raw sugar for rolling

Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Keto Cauliflower Garlic Bread

Tuesday, March 03, 2020

If you are on the low carb diet and love garlic bread, then you MUST try this healthier keto cauliflower garlic bread alternative that I have found on Delish. It is naturally gluten free, full of flavours with fresh herbs and garlic and easy to make too. However, you can still taste the cauliflower here, so next time I would cut it back to half of what original recipe called for.

360 g Riced cauliflower
6 Large eggs, separated
135 g Almond flour
1 tbsp Baking powder
3/4 tsp Sea salt
80 g Unsalted butter, melted
5 Garlic cloves, minced
1 tbsp Chives, chopped
1 tbsp Parsley, chopped

Preheat oven to 180C/350F and line a standard-sized loaf pan with parchment paper.
Place riced cauliflower in a microwave safe bowl, cover and microwave for 3 minutes until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, minced garlic and cauliflower. Fold in 1/3 of egg white to lighten up the batter, then fold in the rest of the egg white until well incorporated. Fold in fresh herbs.
Pour the batter the prepared loaf pan. Bake in the middle of hot oven until the top is golden, about 50 minutes. Remove and turn out on a wire rack to cool completely before slicing.

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Crisp Sumac Spiced Nuts

Tuesday, February 25, 2020

Crisp walnuts and Brazil nuts glazed in spicy cayenne and citrusy, tangy sumac with coconut sugar make great party nibbles or as a topping for the salad, oatmeal or pancakes. Any mix of nuts (cashews, pecans, almonds) will work for this recipe—just be sure to allow them cool completely to ensure a crisp texture before serving or storing. Besides sumac, za'atar, a blend of herbs, salt, sesame seeds, cumin and sumac, would be another wonderful Middle Eastern condiment to spice up the nuts.

1 1/2 tsp Sumac
1/2 tsp Cayenne pepper
1 tbsp Coconut sugar
1/2 tsp Black salt
1 Large egg white
200 g Walnuts
100 g Brazil nuts

Preheat oven to 150C/300F. Line a rimmed baking sheet with parchment paper, and set aside. Combine sumac, coconut sugar and black salt in a bowl.
Beat egg white until very foamy. Stir in nuts, combining well. Add in sumac mixture until evenly coated. Spread coated nuts in a single layer onto the prepared baking sheet.
Bake nuts in middle of preheated oven, stirring at half time, until crisp and golden, about 30 to 35 minutes.
Remove baking sheet from oven, and let cool completely. Break up nut clusters. Store nuts in an airtight container at room temperature for up to 1 week.

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Blueberry Flaxseed Muffins

Wednesday, February 19, 2020

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

20 g Flaxseeds, crushed
10 g Baking powder
2 g Baking soda
A large pinch of salt
80 g Raw sugar+1 tbsp for the topping
120 g Butter, melted and cooled
2 Egg whites, at room-temperature
2 Eggs, at room-temperature
1 tsp Vanilla extract
150 g Fresh blueberries

Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.

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Rosemary, Black Olive and Cheddar Scones

Monday, February 10, 2020

These savoury scones, fresh out of the oven, are perfect for afternoon tea, or breakfast and are bursting with a rich, sharp Cheddar and fresh rosemary and black olives that add a pop of colour, texture and flavour. The leftover make a wonderful accompaniment to soups or casseroles for a cozy and comforting dinner.

300 g Refined spelt flour
70 g Hazelnuts, ground
10 g Baking powder
5 g Baking soda
1/2 tsp Black salt
100 g Ghee
1-2 tbsp Fresh rosemary, chopped
150 g Black olives, chopped
50 g Cheddar, grated
160 ml Cream plus extra for the topping

Preheat the oven to 200C/400F. Line a baking tray with baking paper.
Whisk together the spelt flour, baking powder, baking soda and black salt in a bowl. Rub in ghee until the mixture resembles fine breadcrumbs. Add in chopped rosemary, olives and Cheddar. Gently mix together.
Pour in cream and mix with a fork until it can be gathered into a soft ball. Turn out onto a lightly floured work surface and gently knead a few times.
Using a lightly floured rolling pin, gently roll dough out until 2cm-thick. Using a 6cm heart-shaped cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
Place them on prepared tray. Brush with cream and bake for 15 to 17 minutes or until golden. Serve scones with homemade jam or butter.