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Beetroot Bread Rolls with Cacao Nibs and Dulce de Leche

Monday, February 08, 2021

Flavoured with energy-boosting, antioxidants-loaded beetroot juice and stuffed with rich, creamy caramelized milk (aka dulce de leche), this homemade bread pull-apart is the treat for the whole family. It's perfect for breakfast, snack or even dessert.

200 ml Organic beetroot juice
40 g Butter
380 g Organic bread flour
30 g Coconut sugar (or raw sugar)
7 g Dried yeast
30 g Cacao nibs
1/3 tsp Black salt (or regular sea salt)
1 Medium egg, separated
12 tsp Dulce de leche for filling
1 tsp Desiccated coconut flakes for topping

Place the beetroot juice and butter in a heatproof jug and microwave on High for 1 minute or until the butter has melted. Stir well and set aside to cool slightly.
Combine the 380 grams of flour, coconut sugar, yeast, cacao nibs and salt in the mixing bowl of your stand mixer fitted with a dough hook on low speed. Add in beetroot juice-butter mixture and egg yolk. Mix for 15 minutes or until very smooth and elastic. If the dough is still sticky, add a little bit more flour, a couple of teaspoons at a time.
Transfer to a lightly-oiled bowl. Cover with a clean tea towel and set aside for 60-90 minutes or until dough doubles in volumn.
Grease a regular loaf pan and line with baking paper. Set aside.
Turn the dough onto a lightly floured surface and knead until dough returns to its original size. Divide into 12 even portions. Cover and rest for 5 minutes.
Flatten a piece of dough ball and place a teaspoon of dulce de leche in the centre. Bring the edges of the dough up and over to enclose the filling. Roll into a smooth ball. Repeat with the rest of dough balls and filling. Place them into the prepared loaf pan.
Cover loosely with a clean tea towel. Set aside for 45 minutes or until dough balls have risen almost to the top edge of the pan.
Preheat the oven to 190C/375F. Brush the surface of bread with the reserved egg white and sprinkle the desiccated coconut flakes over. Bake for 25-30 mins or until golden brown and cooked through. Remove and cool briefly before turning out onto a wire rack. Serve warm or at room-temperature.

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Honey Caramel Peanut Tart

Friday, February 05, 2021

A buttery shortbread cookie tart cradling luscious creamy honey caramel infused with cayenne pepper and loaded with salted roasted peanuts. The tart is great on its own or served with fresh whipped cream on the side.

Pastry	Honey Caramel Peanut Filling
250 g All-purpose flour 2 tbsp Icing sugar 1/4 tsp Salt 125 g Chilled unsalted butter, chopped 1 Egg yolk 2 tbsp Iced water	270 g Caster sugar 80 ml Honey 60 ml Water 125 ml Heavy cream, room-temperature 50 g Unsalted butter, chopped, room-temperature 1⁄2 tsp Cayenne pepper powder 150 g Salted roasted peanuts 150 g Paprika flavoured roasted peanuts Sea salt flakes

For the pastry, process the flour, icing sugar, salt and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until mixture just comes together. Turn onto a work surface. Knead gently until just smooth. Shape into a disk. Wrap the dough disk in plastic and chill for 1 hour.
Preheat oven to 200C/400F. Roll out dough between 2 sheets of baking paper until 4mm thick. Line a 35x11 cm rectangular fluted tart tin and a 12cm round fluted tart tin with removable base with pastry. Line with baking paper and pastry weights or beans. Bake for 15 minutes. Remove paper and weights or beans and bake for a further 15 minutes for the rectangular one, and 8-10 minutes for the small round one or until golden. Set aside to cool.
Cook sugar, honey and water in a medium heavy-based saucepan over low heat, stirring until sugar dissolves. Increase heat to medium. Simmer, without stirring, for 7 minutes or until mixture reaches 173C/345F on a sugar thermometer. Quickly stir in heavy cream, butter, cayenne pepper and nuts. Continue cooking until the mixture reaches 248F/120C. Remove from the heat and quickly pour into tart. Sprinkle with sea salt.
Set aside to cool to room-temperature. Cover with plastic wrap and place in the fridge for 1 hour. Cut tart into wedges and serve with whipped cream, if desired.

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Pizza Bundt Cake

Tuesday, February 02, 2021

Try this easy pizza flavoured savoury bundt cake recipe that will knock your socks off! It has the perfect combination of flavours and super easy to make too. Passata is an uncooked tomato purée that has been strained of seeds and skins. But if you have some regular pizza sauce, homemade or store-bought, feel free to use it, just cut down the salt to 1/3 teaspoon.

50 g Pitted olives, chopped
75 g Prosciutto or Salami, cut into small pieces
100 g Bell pepper, cut into small pieces
75 g Parmigiano-Reggiano, grated (or Grana Padano)
4 Eggs, medium
2 tsp Dried oregano
130 ml Olive oil
150 g Tomato passata
300 g Plain flour
1 tbsp Baking powder
2/3 tsp Salt
Extra olive oil and flour for the baking pan

Slice the pitted olives into rings. Cut the prosciutto or salami and bell pepper into small pieces. Finely grate the hard cheese.
Preheat he oven to 180C/350F. Grease and flour a 24-cm heart-shaped bundt pan and shake off the extra flour. I use a 24-cm heart-shaped springform pan with a small empty stoneware mustard jar in the center. You can fill the jar with some pie weights (beans or rice work great) so it won't move.
Stir together the eggs, dried oregano and grated cheese in a mixing bowl. Slowly beat in the olive oil and tomato passata until well combined.
Sift together the flour, baking powder and salt. Add the sifted flour mixture into the egg mixture. Stir until the mixture is barely combined. Fold in prosciutto, bell pepper and olive rings.
Scrape the batter into the prepared pan. Bake the cake in the lower 3rd rack (just below center) of hot oven for about 40 minutes until nicely golden brown.
Take out the gugelhupf and place on a wire rack for 10 minutes. Invert and cool completely before slicing.

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All Spice Chicken Wings

Saturday, January 30, 2021

For the ultimate comfort food you can't beat these fingerlicking delicious spiced wings served with a sweet honey sauce. These juicy, flavour-packed wings are perfect whether you're enjoying them as an easy family meal, snack for your favourite show or simply because you are in the mood for some good food.

	Honey Mustard Sauce
2 tsp Allspice A large pinch of ground cloves 2/3 tsp Dried garlic powder 1 tsp Cayenne pepper 2 tsp Sweet paprika powder Salt and pepper 50 ml Olive oil 1 kg Chicken wings, tips removed 2 tbsp Spring onions, finely chopped	2 tbsp Honey 2 tbsp Dijon mustard 2 tbsp Homemade olive oil mayonnaise Salt and pepper to taste

Combine the spices and olive oil with some salt and pepper. Place chicken in a bowl with the marinade and toss well to combine. Cover and chill for at least 4 hours or overnight if time permits.
Combine honey, mustard and mayonnaise in a bowl. Season. Preheat the oven to 190C/375F and line a large baking tray with baking paper.
Arrange the chicken wings on the tray and bake for 40 minutes until golden and cooked through. Sprinkle with chopped spring onions and serve with the honey mustard sauce.

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Chinese Cabbage Gratin - #Keto#Gluten Free

Wednesday, January 27, 2021

A creamy vegetable gratin made with Chinese cabbage half and scallions in a Parmesan - Mascarpone sauce with bacon bits. It's keto friendly, naturally gluten-free and so delicious. If you've not got Chinese cabbage on hand, use savoy or white cabbage instead.
Chinese cabbage is a nutrient dense, low-calorie, low-carb, high-fiber food that is an excellent source of vitamin C, antioxidants and minerals. It can also be helpful in controlling chronic inflammation when eaten regularly.

1/2 head / 400-500 g Chinese cabbage
Salt and pepper
2 stalk Scallions, cut into thin rings
200 ml Whipping cream
100 ml Beef broth or water
3 tbsp Mascarpone
80 g Bacon bits
80 g Parmigiano-Reggiano, grated
1 tbsp Parsley, chopped
1 tbsp Pine nuts, toasted
Pink peppercorns

Preheat the oven to 200C/400F. Cut the cabbage in half lengthwise. Place one half in a quiche form or oven-safe pan. Season the cabbage half with salt and pepper. Cut the spring onions into fine rings.
Mix together whipping cream, beef broth or water, mascarpone and chopped spring onions. Season with salt and pepper.
Pour the sauce over the Chinese cabbage half. Sprinkle the bacon bits and grate the Parmesan over. Bake for 30-35 minutes until bacon is crisp and the cheese golden brown.
Transfer to a wire rack and cool for 5-10 minutes before serving garnished with chopped parsley, toasted pine nuts and pink peppercorns.