~ seeking peace spice by spice by spice
Inspired by a recipe I read on GoodFood Magazine, I recreated this today.
I didn’t use their dough recipe because the Tastemade one I made last week works so well and I’ve got the measurements memorised.
I used olives and Italian flat leaf parsley, as well as semi sun-dried tomatoes and parmesan and mozzarella cheeses.
I must say, this one is a winner!
Next week I’ll make some more for colleagues but I’ll brush the sides with olive oil for more colour and flavour.
I saw a recipe on GoodFood magazine for pinwheel like bread dough with pesto sauce. But since I didn’t have a jar of ready made pesto, I decided to make pizza filling instead. I used Tastemade pizza dough recipe but instead of using plain flour, I used bread flour.
It’s so simple and delicious!! Especially when just out of the oven and the cheese is all gooey and melty. And the best past is that this recipe is really good for making use of leftover cheese!
The dough recipe I used was, in a mixer with the dough hook, put in 4 cups of bread flour, one packet of active dry yeast, two pinches of salt. I’ll use more next time, maybe three pinches of salt. On slow, mix the dry ingredients together. Then add in 1 and a half cups of warm water. To form it into a pliable dough, add a splash of warm water so it comes together, about one teaspoon. Don’t add in too much! Let the machine do its thing. I let it run for about two to three minutes, the form it into a ball, let it to rest for an hour and voila! A puff of billowy dough. Once it’s risen, lightly punch it down and roll.
I used ready made pasta sauce from a squeeze bottle, and all my leftover cheeses from previous bakes – 1/2 packet of cheddar, 1/2 packet of parmesan, 3/4 packet of mozzarella cheese. Then the leftover handful of chives snipped fine. I added 6 slices of chicken honey thin ham and rolled it all as tight as I could.
Using a sharp knife, cut and lay flat but tuck in the end into the center of the dough piece so that it won’t unravel when baking.
Delicious! I’m happy with Sunday breakfast today. 😊
My sister has been making these wonderful muffins for her one year old son and they taste great!
So I asked her for the recipe one day and she said she had found it from a baby weaning book! Who’d ever thought such baby books can churn out lovely recipes that even adults love!
Of course I couldn’t follow the recipe fully. I omitted a few ingredients and used plain instead of self-raising flour but it didn’t affect the result (just don’t substitute baking powder with baking soda!)
Dry Ingredients
1. 2 cups plain flour
2. 1 tsp baking powder
3. A handful of snipped chives
4. 1/2 cup grated parmesan
5. 1/2 cup grated cheddar
6. A few turns of black pepper
Wet Ingredients
1. 220 ml buttermilk
2. 100 ml vegetable oil
3. 1 egg
Beat the three wet ingredients well and incorporate into the dry ones. Mix well and spoon into muffin liners halfway. This mixture yield ten cups. Top with quartered cherry tomatoes and bake in a 160-170 degree Celsius oven till done.
Update: I made another batch today using heirloom baby tomatoes
I posted once on meat dumplings but after that I’ve never made them anymore until today. Yes, it’s the one week term break and I have to start cooking again. 😂
Ingredients for today’s chicken gyoza:
1. 300g minced chicken
2. 1 cup finely shredded cabbage
3. 1 tbsp light soya sauce
4. 1 tbsp yonzu sauce
5. Two dashes of white pepper
6. 1 tsp salt
7. 1 tbsp sesame oil
The method is to simply pan fry in a tablespoon of oil and when there’s colour at the bottom of the gyoza, add a swirl of tepid water around the pan and cover to steam. It’s done when all the water has evaporated.
I didn’t make any sauce to go with it because I ran put of fresh ginger but the usual Singaporean chilli sauce style that goes with every snack works well for me. 😌
Make some🥟 🥟 🥟 today and freeze! (In fact, I froze the remaining to give to a friend later on for helping to babysit).
I love avocado spreads! And instead of buying them ready made from the supermarket (which can be soooo expensive) I’d rather make myself. Plus it’s so easy to just dump all in a mini food processor and whiz everything to a pulp.
In my version, I used three ripe avocados, half a large tomato, a tablespoon of jalapeno hot sauce I had got from London, sea salt, black pepper and half a large lemon juice.
It was delicious!
The Occasional Cook 