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Dukkah Eggs with Blistered Pimientos de Padrón

Thursday, May 13, 2021

Coated with dukkah, paired with blistered pimientos de padrón, these eggs are guaranteed to spice up your breakfast or a light lunch. Serve them with your favourite sauce, like hummus, avocado sauce or herbed yoghurt.
Pimientos de padrón or just padron peppers, are small, Spanish green peppers with a sweet mild taste. They're super-simple to make, requiring little prep and just five minutes of cooking. Dukkah is a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices.

4 Medium eggs, at room-temperature
2 tbsp Extra-virgin olive oil
3-4 tbsp Dukkah spice mix
200 g Pimientos de padrón
Flaky sea salt

Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further.
Peel the eggs and brush them with one tablespoon of olive oil. Place dukkha on a plate and roll the eggs in the dukkha. Set aside.
Wash the padron peppers and dry well. The drier they are, the better they’ll brown and blister. Heat the remaining olive oil in a large skillet over a high heat. Fry the peppers, stirring frequently, for 5 minutes until blistered and browned.
Transfer the peppers to a serving plate and season with some sea salt. Sprinkle with some dukkah if desired. Serve with dukkah egg and your favourite sauce.

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Pearl Barley Salad with Wild Garlic Pesto

Tuesday, May 11, 2021

This storecupboard grain with its nutty flavour and chewy texture makes a great alternative to rice or couscous in this filling and delicious salad teamed with red onion, sweet juicy orange, ripe grape tomatoe and a wild garlic pesto. This salad make a great side dish for some roasted chicken or even main meal salad.
Barley comes in two basic forms: hulled and pearl. They are both nutritious, rich in calcium, minerals, iron and potassium and contains lots of soluble and insoluble fiber that supposedly helps with digestion.
Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and endosperm layer. It's brown in colour and nuttier and chewier. The outer bran of pearl barley is removed and the grain polished to a pale, creamy-coloured grain, making it more tender to the bite and faster to cook than the hulled variety.

	Wild Garlic Pesto
250 g Pearly barley 750 ml Water 1 Red onion, diced 1 Orange, peeled and diced 120 g Grape tomatoes, halved 2 tbsp Wild garlic, chopped	100 g Wild garlic leaves 30 g Parmigiano-Reggiano, finely grated 1 clove Garlic, finely chopped 1/2 Lemon, zested and juiced 30 g Pine nuts , toasted 80 ml Extra-virgin olive oil Sea salt and pepper

Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, grated Parmigiano-Reggiano, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add in olive oil. Taste, season and add in lemon juice. Transfer the pesto to a clean jar and top with the extra olive oil. Will keep in the fridge for two weeks.
Place the pearl barley in a bowl and add enough water to cover the grain by 1 to 2 inches. Rub it with your fingers, drain the water, and repeat a few times. Transfer the grain into a mesh strainer and rinse under running water. Drain.
Place barley in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes until the barley is al dente. Drain. Refresh under cold running water. Drain again.
Place them in a large bowl. Add in red onion, orange, wild garlic and the pesto. Toss gently to combine.

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Sesame Rolls

Monday, May 10, 2021

These sesame rolls are crispy on the outside and soft, chewy on the inside. The texture actually reminds me of bagels. They are perfect on their own, but also ideal to use as buns for sandwiches. I love it with avocado spread and it would be nice to go with some creamy egg salad too.

250 ml Lukewarm water
7 g Dried yeast
380 g All-purpose flour
1 tsp Salt plus extra for the topping
1 tsp Sugar

Dissolve the yeast in water. Set aside for 5-10 minutes until frothy. In the mixing bowl of your stand mixer combine 1/3 of flour, salt, sugar, and dissolved yeast and mix until blended. Cover and let sit for 30 minutes. Add in the rest of the flour and knead until smooth.
Grease a bowl or container, put the dough inside, cover with film and let rise until become nearly to double size, about 1 hour.
Line a large baking tray with baking paper. Set aside. Divide the dough into 6 even portions. Using the palm of your hand, roll each portion into a 40 cm long rope. Bring the two ends together, twisting to join them and form a circle. Place them on the prepared baking tray.
Preheat the oven to 200C/400F fan-forced. Brush the rolls with the water and sprinkle with the sesame seeds and a little salt. Set them aside to rise for 30 minutes until they're puffy. Bake for 15–20 minutes or until nicely golden.

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Chocolate Peanut Pull-Apart Bread

Saturday, May 08, 2021

The dough is a breeze to make, slightly sweetened with sugar and enriched with melted butter and egg. I used a mixture of dark chocolate, roasted peanuts and butter for the filling. You can replace peanuts with other nuts or simply use chunky peanut butter with cinnamon chips. Nutella and chopped hazelnuts would be great as the filling too. The bread is best enjoyed warm, while the chocolate still warm and fluid, but it still tastes wonderful after it cools.

Dough	Filling & Topping
180 ml Wholemilk, lukewarm 25 g Fresh yeast 1 Egg, medium 35 g Butter, melted 35 g Sugar 1 Vanilla bean, split and scraped 370 g All-purpose flour 1/3 tsp Salt	80 g Butter, melted 150 g Salted roasted peanuts, finely chopped 30 g Butter, cut into small pieces 2 tbsp Brown sugar 100 g Dark chocolate, chopped (or chocolate chips)

Combine milk and yeast, stir and set aside at room temperature for 10 minutes, untill is gets foamy.
In the bowl of your stand mixer, add in egg, melted butter, sugar, scraped vanilla seeds and yeast/milk mixture. Stir on slow speed to combine. Add in flour and salt and beat at slow speed for 5 minutes until the dough comes together. Increase the speed and knead until dough is smooth and elastic.
Transfer to a greased bowl, cover with plastic wrap and let it proof at room temperature, until it almost doubles its size.
Grease and line a 30x11cm loaf pan with parchment paper. Set aside.
Lightly flour a work surface and roll out the dough into 50x30cm / 20x12 inch rectangle. Brush the rectangle with melted butter. Sprinkle the chopped peanuts and chocolate over.
Using a very sharp knife or a pizza cutter, slice the dough vertically into 6 equal sized strips from top to bottom. Stack 6 strips on top of each other, and cut into 6 sections. Place them accordion like into the prepared loaf pan.
Cover the loaf pan with a clean kitchen towel, and allow to rise again in a warm place for 45 minutes. Preheat the oven to 180C/350F.
Place the butter pieces on the top and sprinkle the brown sugar over. Bake the dough for 32-40 minutes in the middle of or until a deep golden brown. Let the bread cool in the pan for 10 minutes then place on cooling rack to cool completely.

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Spicy Asian Chicken Salad

Thursday, May 06, 2021

A delicious and light chicken salad that ain't drowning in mayo and perfect for leftover roasted chicken. The fun part of this salad is the spicy sesame dressing, which would be good for soba noodle salad too. It is simple, tangy and so delicious! The salad is packed with flavour and high in protein that keeps you satisfied and keep the calories low.

Salad	Spicy Sesame Dressing
300 g Leftover roasted chicken, shredded 2 Lebanese cucumbers, cut into matchsticks 4 Celery stalks, trimmed, cut into matchsticks 1 Baby carrot, shredded Fresh coriander or flat parsley leaves, chopped 1/2 Red chilli pepper, diced	2 tsp Rice vinegar 1 tbsp Roasted sesame oil 1 tsp Minced ginger 1 tsp Light soya sauce 1/2 tsp Dried chilli flakes

Shred chicken. Place in a large bowl. Add cucumber, celery, carrot, coriander / flat parsley, and chilli pepper.
Combine rice vinegar, sesame oil,, minced ginger, soya sauce and chilli flakes in a jug. Stir to combine. Pour over salad. Toss to combine and serve.

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Almond Spelt Butter Cake

Wednesday, May 05, 2021

This almond spelt butter cake, inspired by Pauline from Happy Retiree's Kitchen and Küchengötter, is a basic butter cake made with a few of ingredients – the key being the quality Irish grass-fed butter. It's quick, simple and the result is a moist and tender butter cake. All you have to do is to dump all the ingredients in your mixing bowl and beat until creamy and combined. Nothing gets easier than this recipe. Serve it however you like with icing sugar dusted over, crème Chantilly or lemon icing.

150 g Kerrygold butter, softened
3 Medium eggs, at room-temperature
1 tsp Vanilla extract
90 ml Almond milk, at room-temperature (or regular whole milk)
130 g White sugar
50 g Potato starch (or cornstarch)
50 g Blanched almond flour
100 g White spelt flour
3 tsp Baking powder
1/4 tsp Salt
Icing sugar, to dust

Preheat oven to 180C/350F (fan-forced is not recommended). Butter and line a 22x11x8 cm loaf pan with parchment paper. Set aside.
Place all the ingredients, except the icing sugar, in the bowl of an electric mixer. Beat slowly at first to combine, then increase speed to medium and beat for 4 minutes until thick and creamy.
Pour the cake batter into the prepared loaf pan and sprinkle some chopped almond over if desired. Bake in the oven for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely on a wire rack, then dust with icing sugar and serve.