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Poppy Raisin Rolls

Wednesday, December 16, 2020

Made with enriched sweet yeast dough, a filling of Poppy Seed and raisins, sliced and baked until golden-brown. A fantastic alternative to the classic cinnamon roll and if you are a poppy seed fan, you definitely need to try this. I used Dr. Oetkers ready made poppy filling mixed with some Port soaked raisins for the bread, but you can make your own. This one sweetened with dates and coconut syrup is my favourite.

Filling	Dough
250 g Dr. Oetker poppyseed filling 150 g Port soaked raisins 1/2 tbsp Lemon zest 1 tbsp Almond slices for topping, optional	60 ml Lukewarm water 1 tsp Coconut sugar 20 g Fresh yeast (or 1 package / 7 g active dry yeast) 120 ml 3.5% Milk, lukewarm 50 g Butter, at room temperature, cubed 2 Eggs, Large 50 g Coconut sugar 1/4 tsp Salt 1/2 tsp Vanilla 1 tsp Lemon zest 130 g Wholewheat flour 300 g Plain flour

Pour warm water into a small bowl, stir in sugar, then crumble the fresh yeast into the water. Set aside for 10 – 15 minutes.
In a small saucepan, bring the milk to a simmer. Turn off the heat and add butter to the hot milk and stir until butter is melted. Cool to lukewarm.
In the bowl of your stand mixer fitted with a dough hook, add in yeast mixture, milk-butter mixture, eggs (reserving 1 tablespoon for the topping), coconut sugar, salt, vinilla and lemon zest.
Combine wholewheat flour and plain flour together. Add the flour in 2 additions. Continue mixing on low for 10 minutes until a rough dough forms. Increase the speed and knead for another 5 minutes until the dough is no longer sticking to the sides of the bowl. The dough will be smooth, soft and a bit sticky.
Turn out the dough and shape into a ball. Lightly grease the mixer bowl with a bit of olive oil or butter. Return the dough to the bowl and cover the bowl with a clean cloth or plastic wrap. Let rise in a warm place until double in size, 1 to 2 hours. I usually let my dough rest in the oven, turned off, with the light on.
After the dough has doubled in size, punch it down and cover with the clean cloth and set aside for 10 minutes.
Combine together the poppy seed filling with raisins and lemon zest. Line a 26cm spring-form pan with baking paper.
On a lightly floured surface, roll out the dough into a rectangular, about 30cmx40cm. Spread the filling on top of the rectangle of dough, leaving a 1cm border free from filling. Roll up from the longer side and pinch the edges to seal. Cut into 8 pieces. Place into the prepared pan. Cover with clean cloth and let rise again for about 1 hour until double in size.
Preheat the oven to 190C/375F. Brush the top of the dough with the reserved egg and sprinkle the almond slices over if using. Bake the bread in the middle of hot oven for about 35 minutes until nicely golden brown and cooked through.

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Spekuloos Cookie Butter

Monday, December 14, 2020

Cookie butter is typically made from powdered spekuloos (spiced holiday cookies), butter (or oil, but nothing tastes as good as butter), condensed milk and/or sugar until it’s spreadable like nut butter. But to make it even richer, I am using dulce de leche instead of condensed milk and sugar. (Place a tin of sweetened condensed milk in your Instant Pot covered with water and pressure cooked for 15 minutes. That's it. ) To speed the things up, I am using the store-bought butter spekuloos for the recipe, but you can bake your own spice cookies.
Enjoy the cookie butter spread on toast, pancakes or waffles, or to bake a Cookie Butter Raisin Loaf and of course, it also tastes great enjoyed straight from the jar on a spoon!

200 g Butter spekuloos cookies, store bought or homemade
50 g Butter
200 g Dulce de leche
50 ml Whipping cream
1 tsp Cinnamon powder
1/4 tsp Cloves

Place the speculoos cookies in a plastic zip-top bag. Remove the air and seal the bag. Lightly crush the cookies into coarse granules using a rolling pin. Transfer the crushed cookies in a food processor, then pulse to a fine powder.
In a small saucepan, add in butter, dulce de leche, and cream and cook over low heat until well combined.
Add butter mixture to the cookie powder with cinnamon and cloves. Mix until everything is combined and smooth. You can crush a couple of cookies and mix into the cookie butter for extra crunchiness.
Transfer the cookie butter to a glass jar with a tight-fitting lid. Cookie butter should be good for up to 2 weeks.

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Lemon Herb Baked Pork Ribs

Friday, December 11, 2020

These pork ribs are baked in the oven until tender and falling off the bone. No fuss, and so delicious! With a simple lemon herb marinade (I am not fancy for overly sweet, thick, or sweet bbq sauce. If you find this marinade is too light, feel free to use your favourite sauce, like autentic Argentinian chimichurri, Japanese teriyaki, Cantonese plum or hoisin sauce, or just a simple spice rub), these pork ribs came out just perfect. You can also char them under the broil before serving if you wish.

	Lemon Herb Marinade
1-1.2 kg Pork ribs (baby back, or spareribs) Lemon wedges, for serving Salad greens, for serving Roasted squashes, for serving	150 ml Homemade beef stock 1 tbsp Olive oil Zest of 1/2 lemon Juice of 1/2 lemon 2 Garlic cloves, minced 1 tbsp Fresh parsley, finely chopped 1/2 tbsp Fresh sage, finely chopped 1/2 tbsp Fresh rosemary, finely chopped 1/2 tbsp Fresh thyme, finely chopped 1/3 tsp Salt

To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag. Transfer the pork ribs to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for at least 2 hours or overnight to marinate, the longer the better.
Pre-heat the oven to 180C/350F. Place the marinated pork ribs into a baking tray and pour over the marinade. Cover the baking tray with tinfoil and cook in the preheated oven for 30 minutes.
Remove the foil from the baking tray, turn the beef over and increase the oven temperature to 220C/430F. Roast for another 30-35 minutes or until the ribs are crispy and golden. Serve the hot ribs with salad greens, roasted squashes and lemon wedges.

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Filet de Bœuf / Fillet Steak

Tuesday, December 08, 2020

When buying fillet steak, thicker pieces are less likely to overcook, so aim for a steak that’s almost as tall as it is wide. It’s IMPORTANT that the steak at room temperature before you cook it. So remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking. Heat the pan until it's SMOKING HOT if you are after a charred smoky crust. (My smoke detector actually went off when I was preparing the steak. The sound of the alarm is worse than nails on a chalkboard and very frightening that my cats went gaga...so be prepared.)
I prefer my steak prepared with nothing other than a sprinkling of salt and a generous twist of pepper. The add of smashed garlic and thyme to the hot fat (avocado oil and butter) while the steak is cooking help add extra flavour to the steak without overpowering it. But feel free to use your favourite marinade.

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Crusty Emmer Hokkaido Pumpkin Bread (Dairy, Egg free)

Friday, December 04, 2020

This bread is deliciously aromatic and flavoursome with a softer, and moister crumb and SUPER crunchy crust. Besides being delicious, there is something so magical and comforting about a large slice of warm, freshly home baked bread with a thin layer of butter spread across the top. It's a joy making and eating this bread.
Emmer is the perfect flour when you enjoy a hearty and healthful bread that's packed full of earthy and nutty flavour. I guaranteed that you will be hooked for life. In addition to being one of the world’s oldest wheat varieties, emmer is also an excellent source of fibre, protein, magnesium and vitamins A, B, C and E. I usually order mine directly from the farmer and mill them at home.

120 g Emmer flour (you can use whole spelt or Khorasan flour)
280 g Plain flour
10 g Salt
400 g Hokkaido pumpkin puree
15 g Fresh yeast
100-150 ml Water

Place flours and salt in the bowl of your stand mixer. Add in pumpkin puree and fresh yeast. Stir at a slow speed and slowly add in water as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl, 10-15 minutes.
Turn the dough out onto the counter top, and shape into a ball. Return the dough to the bowl. Cover the bowl tightly with plastic wrap and let rise at room temperature until it doubles in size, approximately 1 hour.
Once the dough doubles in size, punch it down to expel the gas. Cover the dough again and let it rest for about 5 minutes.
Shape the dough into a round ball. Place it, seam side down, into a floured proofing basket. Cover with a clean kitchen towel. Let the dough proof at room temperature for approximately 40 minutes to an hour.
Place an oven-proof casserole pan with a cover in the oven. Preheat the oven to 250C/480F fan forced.
Turn the proofed bread out onto a piece of parchment paper, so the seam side up. Transfer the dough, parchment paper and all, into the casserole pan. Cover and bake at 230C/450F for about 40 minutes. Remove the cover and bake for a further 10 minutes until golden brown and crusty.
Remove from the oven and transfer the bread on a cooling rack to cool completely. Wait at least an hour before slicing and serving.

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Braided Loaf with Poppy Seeds

Wednesday, December 02, 2020

A very simple yeast bread dough is divided into four strands and braided to form an elegant loaf. Brush with egg wash and sprinkle with poppy seeds before baking. It is crispy and flaky on the outside and soft tender on the inside. Braiding 4 strands of dough can be tricky, but the technique isn't hard to master and it's actually easier than you think. Here is a video on How to braid a 4-strand loaf.

7 g Dry yeast
2 tsp Coconut sugar or raw brown sugar
200 ml Warm water
350 g All-purpose or bread flour
1 tsp Sea salt
4 tbsp Olive oil
1 Egg, lightly beaten
1/2 tbsp Poppy seeds
1 tsp Sea salt

Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
Sift flour into the bowl of your stand mixer fitted with a dough hook. Stir in salt, yeast mixture and olive oil. Mix on low speed to form a soft dough. Increase the speed and knead the dough until smooth and elastic, about 7 minutes.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl and return the dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Knead until smooth.
Line a pullman pan with parchment paper. Divide the dough into 4 even portions. Roll each portion into a 35-cm strand, slightly tapering the ends. Form into a plait, tucking the ends under. Place it into the prepared loaf pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 50 minutes or until dough has almost doubled in size. Preheat oven to 200C/180C fan-forced/400F.
Brush dough top with egg. Sprinkle with poppy seeds and salt. Bake for 25-35 minutes until nicely golden and crunchy. Cool on a wire rack, then serve with poppy seed spread or butter, if desired.