A Bit Of Baking

There is nothing like a bit of baking to perk me up when I have been feeling a bit off colour. Nothing to taxing, just a bit of relaxed cooking with familiar recipes. 



All the flavours of  an Anzac biscuit crossed with a Rock cake/bun if you make them with mixed peel.

Fruity Oat  Cookies

125 g butter 2 tablespoons golden syrup 1/3 cup water 1 cup  sugar 1 cup rolled oats

1 cup of dried fruit ( I like a combination of mixed peel, currants and sultanas) 1 egg 1 teaspoon mixed spice (optional) ½ teaspoon bicarbonate of soda 1 cup flour 1 cup SR flour

Method

Put butter, water and golden syrup into a large saucepan and put on low heat to melt.

Add sugar, oats and dried fruit into the butter mixture, stir to mix well and then leave to cool.

Mix in remaining ingredients.

Place heaped teaspoons of mixture onto greased tray or use baking paper. Alternately, roll mixture into balls using wet hands and press flat as you place them on the tray.

Bake 170 deg C for approx 15 minutes or until golden brown.

Place biscuits on a cooling rack until completely cold. Store in an airtight container. 

Some crumpets and waffles for the freezer and another batch of these chocolate mud cupcakes with coffee and white chocolate filling for a friend’s 70 th.

Some pot pies for dinner.

Banana Muffins

These muffins have become a favourite bake. With no added sugar they are the perfect morning or afternoon treat for the little man and dare I say it for his Nanna post Christmas. The muffins use unsweetened Apple sauce /purée and the sugars that are in the very ripe bananas for a hint of sweetness. They are quick to make and they freeze well. I like to refresh thawed muffins in the microwave. 

Banana Muffins

Ingredients

2 cups plain flour or half plain and half whole meal

1 tablespoon baking powder

1/3 cup oat bran

1 tablespoon Chia seeds (optional)

125 g butter, melted or ½ cup canola oil

2 eggs

1 cup Apple sauce/ purée, maybe a little more

3 - 4 very ripe bananas, mashed

1 tablespoon Chia seeds

Milk

Method

Combine flour, baking powder, oat bran and mashed banana, mix evenly 

Add Apple sauce/purée, butter and eggs to flour, stir to combine but do not over mix. If mixture seems to dry add a little extra milk. If wholemeal flour is used more milk will be needed.

Spoon the muffin mixture into the prepared tins or paper muffin cases. This makes around ten muffins.

Bake at 190 deg C for ten minutes, reduce heat 170 deg c and continue cooking until a skewer comes out clean, approximately 30 minutes.

Remove muffins from tins and place on a cooling rack.

  

There has been a lot of baking and a lot bread making at my house lately, mostly sourdough. There are times, however,when  I get hankering for something cheesy or a little more celebratory or festive. I often make this for a casual lunch with soup or for a barbecue where guests can help themselves by breaking off a ball from the loaf. Use dried thyme as it has a stronger flavour and a sharp cheddar if you like a really cheesy flavour.

Bake in a sandwich/ sponge tin or create a free form loaf by pushing the balls together on a tray

The dough can be shaped into a loaf.

The loaf slices well and can be frozen.

Cheese and Thyme Pull Apart Loaf

2 cups flour 2 cups wholemeal flour 2 teaspoons sugar 1 teaspoon salt 1 tablespoon dried yeast 1 cup grated tasty cheese or more ½ cup parmesan cheese 2 teaspoons dried thyme Optional - ½ cup powdered milk 1 tablespoon oil 2 cups warm water

Bread Glaze 1 egg 1 tablespoon water Lightly whisk egg and water together in small bowl.

Method

Combine flour, sugar, salt, yeast, cheeses, thyme and powdered milk if using in a large bowl.

Pour in oil and most of the water and mix thoroughly. The dough should be moist and soft but not sticky.  If necessary add the remaining liquid / extra water until a soft dough is formed.

Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and “knock back” to original size.  Lightly knead again and then use to make a loaf of bread, rolls or pull apart.

Shape loaf or rolls and allow the dough to prove again.

To Make Pull Apart

Divide dough into sixteen even sized balls.  I bake them in a lightly oiled sandwich/sponge tins. For each tin place a ball in the centre of the tin and arrange seven balls around the centre ball.

Glaze with bread glaze and sprinkle with sesame or poppy seeds.

Bake loaves in a hot oven (200 deg C) until  golden brown. Approximately 30  to 40 minutes.

Wholemeal Oat Loaf

This loaf, like most of the breads that I make is very easy to prepare. The time needed is in waiting for the mixture to prove, however, I use the time inbetween making and baking to shop, work on a something crafty, garden or just about anything. If I need to be away for a long time I put the dough in the fridge which slows down the proving time.

It is absolutely scrumptious slightly warm and makes good toast. Sometimes I add some sunflower and pumpkin seeds to the loaf.

Shape the loaf and slash with a blade or sharp knife. As it proves the slashes expand.

The cooked oats needs to be quite thick and ' claggy'. Allow the oats to cool before using, I have made the bread with just luke warm oats and cold from the fridge. 

Wholemeal Oat Bread

Dough  1 cup cooked oats/porridge (thick) 1 1/2 cups flour 1 1/2 cups wholemeal flour  2 teaspoons sugar 2 teaspoons salt 1 tablespoon dried yeast 2 tablespoons milk powder 1 tablespoon oil  1 cup warm water, approximately

Bread Glaze 1 egg 1 tablespoon water Whisk egg with the water. Optional mixed grains/seeds if desired. Oats to sprinkle on top of loaf

Combine flours, sugar, salt, yeast and milk powder in a large bowl. Add any seeds and grains at this point.

Mix oil and cooked oats and then add to flour mixture.

Pour most of the water into the flour mixture and mix thoroughly.  Add the remaining liquid, if necessary, to form a soft dough.  The dough should be moist and soft but not sticky.

Turn the dough out onto a lightly floured board or bench top and knead until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl. Use a mixer with a dough hook if you have one.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and “knock back”.  Knead lightly, shape into a loaf shape and place in a greased tray or tray lined with baking paper. Slash loaf with a very sharp blade or knife. Glaze with bread glaze and leave to rise.

When the loaf has nearly doubled in size; sprinkle with the rolled oats. 

Bake bread in a hot oven (200 deg C) until bread is golden brown and sounds hollow when tapped. Remove from tin and place on a cooling rack. 

Crumpets

I have always enjoyed crumpets even the supermarket variety, particularly when well toasted and oozing butter and honey.

 When making sour dough bread I use a starter. The starter needs to divided and then fed. It seemed a waste to not use the discarded starter so I started to experiment. There have been many experiments with both a sourdough version and a regular style. I like the crumpets to have a porous texture and found that the addition of vinegar creates a crumpet with more holes. The science is simple the acid of the vinegar reacts with the alkali of the bicarbonate of soda to create carbon dioxide or gas bubbles in the batter. The gluten in the flour / batter also needs to be developed so the need to be beaten in much the same way as bread dough is kneaded. Fresh milk can be substituted for the water and powdered milk.

At the end of stage one the batter should be frothy and bubbly.

The various stages of being cooked before turning over. The bottom right photograph shows that the batter has basically cooked through.

Traditionally, crumpets are turned over ver in the ring and the top surface is barely coloured. I prefer them to be a little browner so remove the ring before turning them over so that the crumpet surface is in direct contact with the griddle or pan.

This is a crumpet cut through the middle to show the porous structure, plenty of holes for the butter and honey to sink into.

Sometimes I prefer a savoury version 

Crumpets

Regular Crumpets Stage 1 2 cups plain flour* 2 teaspoons dried yeast 2 teaspoons sugar 1 teaspoon salt 1/2 cup powdered milk 1 egg 2 cups lukewarm water *Substitute some wholemeal flour for some of the plain but no more than 1 cup Stage 2 1 teaspoon bicarbonate of soda 1 tablespoon water 1 tablespoon apple cider / white vinegar

Sour Dough Crumpets 1 cup sourdough starter 1 cup plain flour 1 teaspoon dried yeast (optional) 2 teaspoons sugar 1 teaspoon salt 1/2 cup powdered milk 1 egg 1 -1/2 cups lukewarm water Make as for regular crumpets, the amount of water needed will depend on how liquid your starter is. Use 1 cup water and then add more as required. Stage 2 1 teaspoon bicarbonate of soda 1 tablespoon water 1 tablespoon apple cider / white vinegar

Method

Combine the flour, yeast, sugar, salt, powdered milk, egg and water in a bowl and beat using an electric mixer for a minute or so or longer if using a wooden spoon. The batter should be smooth and thick. Add a little more water if necessary.

Cover batter and place in a warm spot until the batter is really ‘bubbly’. This could take an hour or longer depending on the warmth of the location.

Dissolve the bicarbonate of soda in the water and mix into the batter and then add the vinegar.

Heat the griddle / electric frypan to medium heat.

 Oil the crumpet rings and wipe a little oil over the frypan. Spoon the crumpet batter into the oiled crumpet rings until approximately half full.

Cook crumpet until the surface is dry / almost dry and not wet or shiny. Air bubbles should appear.

Turn crumpets over and cook a little further. I remove them from the rings first so that the tops get browned.

Remove crumpets from the pan. Serve immediately or cool on a wire rack.

Crumpets can be stored in the fridge and then toasted. They also freeze well.

Serve with butter and honey

Waffle On

I will try not to, waffle on that is, but I am having a love affair with waffles at the moment. Sweet, savoury, breakfast, brunch, dessert - all have been covered. It is very easy to adapt the basic waffle mixture and though there is nothing wrong with a plain waffle, there is plenty of scope for some personalising to suit your tastes or whims. A basic waffle iron, the type that cook two waffles that are a square shape can be purchsed cheaply at most department stores and discount outlets. Waffles can be stored in the fridge for a day or two but I prefer to freeze them and then toast/reheat in a toaster.

An indulgent breakfast treat - plain waffles, a little maple syrup, fresh fruit, a dust of cinnamon sugar and some fresh orange zest.

Some more ideas

Basic batter with some blueberries mixed through, all that is needed is a little butter

Or maybe some jam

They are great for brunch or lunch. This version has leftover cooked vegetables mixed into the batter and become 'bubble and squeak ' waffles topped with cream cheese and turmeric and ginger kraut.

Cheese and onion waffles topped with cream cheese, ham, tomato and chopped basil.

Something more substantial, vegetable waffle topped with cold roast beef, salad and some lightly spiced mayonnaise.

A savoury waffle, cheese an onion topped with mushrooms and tomatoes

A pile of 'breakfast' waffles, choc full of oats and seeds and ready for the freezer. A delicious alternative to the morning toast. Note the odd one out - the batter made into a pancake.

Waffles

Waffle Batter 2 cups plain flour* 3 teaspoons baking powder 125 g butter, melted 2 eggs** 1 ½ cups milk *Substitute some wholemeal flour for some of the plain but no more than 1 cup **A lighter waffle can be achieved by separating the egg whites, beating them with a whisk or electric beater and then folding back into the waffle batter.

Savoury Add any of the following to the basic batter 1 cup strong grated tasty cheese 1 cup ham, cooked bacon, pancetta cut into small pieces 1 cup leftover cooked vegetables Chopped spinach – I use frozen, defrost and squeeze out  Combine as you like Sweet Optional – Add 1 tablespoon of caster sugar to the batter Add 1 teaspoon vanilla extract to the batter Breakfast Add some oats and seeds such as sunflower and pepitas, approximately 1 cup

Method

Combine the flour, baking powder, eggs, melted butter and most of the milk in a bowl and mix well. The batter should be smooth and thick. Add a little more milk if necessary. If batter seems to runny add a little more flour. 

A lighter waffle can be achieved by separating the egg whites, beating them with a whisk or electric beater and then folding back into the waffle batter.

If making variations add them to the basic batter.

Follow the instruction for your waffle machine or

Heat the waffle iron and brush with a little melted butter or cooking spray.

Ladle batter into the greased waffle compartments, do not overfill and smooth with a wet spoon or spatula.

Close the waffle maker and cook until waffles are golden brown

Remove waffles from the waffle iron. Serve immediately or cool on a wire rack. Cooked waffles reheat in a toaster very well/

Serve with toppings of your choice.

And a Demonstration on How to Cook

Ladle some waffle batter into each compartment.

Use a wet spoon or spatula to quickly spread the waffle batter. Close the waffle maker and cook until golden brown

Remove waffles and serve. If not eaten immediately cool on a rack and then freeze or refrigerate.

 

Granola Muffins

These muffins are 'choc' full of oats, nuts and seeds, not too sweet and make an excellent 'grab and go' breakfast or brunch treat. I do not add any sugar, however, if you prefer something sweeter add a quarter to a third of a cup of sugar with the dry ingredients. Commercial granola or toasted muesli work well in the recipe. Tinned fruit or stewed fruit help keep the muffins moist. I like tinned cherries, expensive so I wait until they are on special and buy a couple of extra tins or frozen blueberries. Apricot and this Citrus Granola are also delicious. Best eaten the same day that they are baked or wrap individual muffins, freeze, defrost and warm in the microwave as required.

I like to use the large cafe style muffin papers.

and enjoy them warm with some butter and maybe a little jam.

Fruity Granola Muffins

Ingredients

1 ¾ cups wholemeal flour or 2 cups plain flour

1 tablespoon baking powder

1/3 cup oat bran

1 1/2 cups granola plus 1/4 for decoration

2 teaspoons cinnamon (optional)

1 small can of fruit drained, and diced eg cherries, apricots, peaches or approx 1 cup stewed fruit or frozen berries

125 g butter, melted

2 eggs

1 cup milk, maybe a little more

Method

Combine flour, oat bran, cinnamon if using, baking powder and granola mix well.

Add fruit, milk, butter and eggs to flour mixture, stir to combine but do not over mix. If mixture seems to dry add a little extra milk.

Spoon the muffin mixture into the prepared tins or paper muffin cases.

Sprinkle with extra granola

Bake at 190 deg C for ten minutes, reduce heat 170 deg c and continue cooking until a skewer comes out clean, approximately 20 minutes.

Remove muffins from tins and place on a cooling rack.

Serve warm with butter

Some of my fondest memories are of hot donuts from the vans at various markets and sports events. Cinnamon doughnuts are my favourite followed closely by hot jam doughnuts. Definitely an indulgence and not something that I make very often. In recent years it was only ever with students at school. This is the recipe that I used with students.

Make balls of dough and insert a wooden spoon into the middle and then stretch the dough into a nice doughnut shape.

Deep fry in a bland flavourless oil such as grape seed 

Cook each side for approximately two minutes

Drain on paper towel and roll in sugar or cinnamon sugar.

This purchased doughnut cutter is inexpensive and produces even sized doughnuts.

Doughnuts

2 cups flour

2 teaspoons dried yeast

2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons (60g) melted butter

2/3 -1 cup warm milk (tepid)

1 egg , beaten

Oil for deep frying (I use grapeseed or vegetable)

Sugar or cinnamon sugar (2 teaspoons cinnamon, 2 tablespoons sugar) to coat cooked doughnuts

Method

Combine flour, yeast, sugar, and salt in a large bowl.

Pour in melted butter, warm milk and the egg and mix thoroughly. The dough should be moist and soft but not sticky.  If necessary add a little extra milk

Turn the dough out onto a lightly floured board or bench top and knead lightly until dough is smooth and elastic. Return dough to a clean and lightly oiled bowl.

Cover with plastic film or enclose in a large plastic bag and leave to prove until dough has doubled in size.

Turn dough out onto board or bench and lightly knead.

To Make Doughnuts

Divide dough even sized portions and roll into balls (12 -16)

Push a wooden spoon through the middle of each doughnut and then gently stretch to form the ring.

Place doughnuts on a floured tray and leave to rise again

Using a doughnut cutter

Roll dough out to 1- 1.5 cm thickness and stamp out doughnuts. Re roll the centres and scraps and cut more doughnuts.

Place doughnuts on a floured tray and leave to rise again

To Cook Doughnuts

Heat oil in a deep saucepan or fryer until 180 deg C

Cook 3 -4 the doughnuts at a time until golden brown on each side. This will take approximately 2 mins or a little longer.

Drain on paper towel and then roll in sugar or cinnamon and sugar mixture 

Buckwheat and Rye Soda Bread

Soda bread is an unyeasted bread that uses bicarbonate of soda for leavening and is quick to make. The chemical reaction between the bicarbonate of soda and the yoghurt and milk makes the batter rise. This version uses cooked buckwheat which gives the bread a grainy texture and a flavour similar to pumpernickel. I usually cook the buckwheat in advance and let it go cold, however, the cooked grain only needs to cool a little and can then be mixed up into the loaf. The recipe can be altered to use all whole meal flour. Cooked oats can be substituted for the buckwheat. Delicious with smoked salmon, cheese or lightly buttered and with soup. 

Small rolls can be made by cooking the batter in muffin tins, reduce the cooking time.

Buckwheat and Rye Soda Bread

1 1/2 cups cooked buckwheat (3/4 cup uncooked)

60 g melted butter

1/2 cup plain yoghurt

1/2 cup milk ( maybe a little more)

1 tablespoon brown sugar 

1 cup rye flour

1 1/2 cups whole meal flour

1 1/2 teaspoons bicarbonate of soda

1/2 teaspoon salt

Method

Place buckwheat in a pan of boiling water and cook for twenty minutes. Drain.

Combine cooked buckwheat, melted butter, yoghurt, milk and sugar in a mixing bowl. 

Stir in the salt, bicarbonate of soda and flours. Add a little extra milk if necessary, the batter should be soft.

Spoon into a greased and lined loaf tin or large muffin tins.

Bake at 200 deg C for twenty minutes, reduce heat to 180 deg C for a further twenty to thirty minutes or until cooked and skewer comes out clean.

Place cooked loaf on a cooling rack and allow to cool.

St Patricks Day

St Patrick's Day, a cause for celebration even if my Irish heritage is only in my name. As a non drinker there will never be any Guiness, green or otherwise unless it is in my cooking. However, I am happy to embrace other aspects of the celebrations.

My favourite little leprechaun, relatively small. about eighteen centimetres in length and beautifully sculpted. Most of the time he hangs out in my sewing room but on St Patrick's Day he is moved to the family room. He was made for me many years ago by an incredibly talented friend and doll maker, Rebecca. His head, hands and legs from the knees down are sculpted from polymer clay, the rest of the body is firmly stuffed cloth. The costume is made from a selection of green fabrics and of course, his hair is red.

I hunted out my shamrock cutter and baked a batch of cookies using this dough.  The plan was ice them in that particularly vivid green, however, some guests arrived, the biscuits were eaten and then the urge passed, it hardly seemed worth icing the remaining biscuits. 

Then it was off to the movies to see Brooklyn  A film about a young Irish woman who immigrates to Brooklyn, an area of New York with a large population of Irish immigrants.

Dinner was Boxty, a traditional Irish pancake made with mashed potato and grated potato served with pan fried marinated salmon and lemony butter sauce and garnished with a generous sprinkle of finely chopped spring onions and parsley.

The salmon was marinated in whiskey and  honey. The marinade adds an interesting flavour to the salmon and the honey and helps with the browning of the skin and the top of the fish - Maillard's Reaction is the proper scientific name for the process. The sauce is a simple lemon butter made by slightly melting some butter, whisking in an egg yolk and a tablespoon of lemon juice. Garnish with some finely chopped parsley and spring onion.

Boxty

2 large potatoes, peeled, cooked and mashed

2 large potatoes, peeled and coarsely grated

1 egg

1 cup SR flour

Generous pinch of salt and white pepper

1/2 cup milk

1/4 onion, finely diced (optional)

Oil for frying

*Some additional milk or flour may be needed to adjust the consistency of the batter

 Method

Place all ingredients in the saucepan that the potatoes were mashed in (or a bowl) and mix well to make a thick batter. You may need to add a little milk if it is too dry or some extra flour if too wet.

Heat oil in a frypan, when hot drop in heaped spoons of the batter

Turn over when the bubbles start to pop

Cook the other side.

Whiskey and Honey Salmon

2 tablespoons of Whiskey

2 tablespoons of honey

2 - 4 salmon fillets

small amount of oil for cooking

Mix whiskey and honey together in a non reactive bowl. 

Add salmon fillets, cover and refrigerate for several hours or overnight.

Heat a small amount of oil in a non stick pan.

Add salmon flesh side down, cook for two minutes, carefully turn the fish over and cook a further three minutes or longer if necessary. Turn off heat and allow fish to stand for a few minutes. It will continue to cook.