Baking

Banana Bread with swirls of Nutella

I made so much nutella the other day, I didn’t think we would ever finish it. So, I decided to make this Banana Bread. And who doesn’t love banana bread with chocolate chips and swirls of Nutella!

I have made loads and loads of banana bread ever since I was a teenager. When I was 17, I won a contest for banana bread in our local newspaper. The prize was kitchen flooring which my parents really loved. I really wanted the silver tea set that the person one down from me won, but c’est la vie. My parents were happy.

This quick bread has it all; moistness from the bananas; just enough sweetness from white and brown sugars and nutty aromas from the browned butter. And if you slice it up while it’s still warm, the nutella and milk chocolate chips will be warm and molten. Double yum!

This bread is also a great way to use up bananas that are over ripe. This can happen especially quick in the summer. Blackened bananas freeze very well. I used to freeze bananas in their skin. And that technique works just fine, but then you have to thaw them to get the skin off. So, now I peel the overly ripe bananas, chop them up and place them in a freezer bag. And I always label the date and how many bananas are in the bag. So helpful down the road when I pull them out to use them.

I made this bread with browned butter to amp up the flavour components. I have instructions in a previous post on how to brown butter, if you have never done that. It’s really easy, by the way!

This banana bread is absolutely delicious on its own. You don’t need to add butter or anything. I think it’s absolutely delicious on it’s own. It would be fantastic with a large mug of a spicy herbal tea or a chai latte. So good!

Enjoy!

Print Recipe

Serves: 2 loaves

Cooking Time: 1 hour

Ingredients

3 very very ripe bananas, mashed or pureed
1 cup butter (browned)
3 eggs
1 cup white sugar
1 cup brown sugar
2 cups white flour
1 cup white spelt flour
1 cup oat flour (whole oats pulverized in your food processor)
2 tsp baking soda
2 tsp vanilla
1/2 cup plain unsweetened yogurt
1 cup chocolate chips
1/2 cup nutella (warmed)

Instructions

Preheat oven to 350 degrees Fahrenheit.

Line two loaf tins with parchment paper.

Brown the butter (see instructions above).

Add sugar to browned butter.

Once the egg and butter mixture has cooled, add in the eggs, vanilla, yogurt and bananas.

In a separate large bowl, stir together the flours and baking soda.

Add butter and sugar mixture to dry ingredients.

Stir all ingredients together until mixed.

Add chocolate chips.

Add about 1/4 of the mixture into each loaf tin.

Spread 1/4 cup of the warmed nutella down the centre. Swirl with a butter knife.

Add the rest of the batter overtop of the nutella. Then spread another 1/4 cup of the nutella on the top. Swirl with a butter knife, mixing the batter with the nutella.

Bake in the oven for about 1 hour, until a cake tester comes out clean.

Let it cool in the loaf tins for about 10 minutes. Then remove from the loaf tins and cool on a rack.

Notes

These loaves freeze very well. If freezing, dont forget to label the package with the date and the name of the bread. Use within 3 months.

5:40 pm

Baking

Orange Nutella Alfajores

I have wanted to make alfajore cookies ever since I first heard about them. Their common description of being a melt-in-the-mouth cookie sandwiched together with dulce de leche just seemed heavenly. And they are.

Alfajores Cookies are one of the simplest cookies to make. They are made from just a handful of ingredients; flour, cornstarch, butter, sugar and egg. And they are ready in a jiffy.

The first batch of alfajores that I made was sandwiches together with dulce de leche. Dulce de leche, for those that are not familiar with this unctious spread, is caramelized milk. It is made by baking milk in a low oven for several hours, until it is thick, golden and sweet. You can buy it from Latin American shops, or make your own. Although I always buy mine. With Valentine’s Day approaching, I wanted a chocolate filling. I added orange zest to the cookie dough, sandwiched them together with Nutella, and Orange Nutella Alfajores were born. And I must say it is a heavenly match.

You can use store-bought Nutella for the filling. Or if you have time, try my recipe for Nutty Chocolate Hazelnut Spread. It is divine.

Alfajores cookies have been popular in Uruguay, Peru and Argentina since the mid 1800’s. Common fillings in alfajores are dulce de leche, chocolate mousse, fruit spreads or whipped cream. Toppings include meringue coating, milk chocolate, coconut or a sugar glaze.

I always find it interesting to read about similar foods in different parts of the world. The word alfajor comes from the Arabic “al-hasu”, which means filled or stuffed. Culinary experts have traced Alfajores to Andalusia, Spain during the occupation by the Moors. There is a strong similarity between alfajores and mamoul, a buttery confection filled with date paste that is popular in the Middle East and North Africa. I can’t wait to make a batch of those.

Alfajores are so popular in Peru and Argentina, that there are chain restaurants that only sell alfajores. Casa del alfajor is one such chain in Peru. There is also Havanna, in Argentina, which has been around since 1947.

Try making a batch. You will love them!

Print Recipe

Orange Nutella Alfajores

Serves: 18

Cooking Time: 10 minutes

Ingredients

200 gram flour
300 gram corn starch
2 tsp baking powder
1/2 tsp baking soda
250 grams softened butter
150 grams sugar
3 egg yolks
1 Tbsp brandy
zest from one orange
nutella (store bought or my own - see above)

Instructions

Preheat oven to 325 degrees Fahrenheit.

Line baking sheet with parchment paper.

Mix together flour, corn starch and baking powder and soda.

Cream together butter, sugar and orange zest for 5 minutes, until pale and fluffy.

Add the egg yolks and brandy to the butter mixture.

Add in the flour mixture.

Mix briefly until well incorporated.

Roll out dough until about 1/4 inch thick. Cut out cookies with cutter about 1 1/2 inches in diameter.

You can place them relatively close together, as they will not spread.

Bake for about 10 minutes, only until slightly golden around the edges.

Cool on baking tray for 5 minutes, then place them on a cookie rack to cool.

Sandwich them together, when they are cold, with nutella.

1:00 am

Baking

On-the-Go Carrot, Apricot, Walnut Muffins

This is such a super busy, stressful time of year for most people. The festivities in November and December are overwhelming: Diwali, Hanukkah, Christmas all come within weeks of each other. And each of those festivities are accompanied by cooking, baking, shopping, office parties, school concerts, music concerts etc.

To help get through it all without getting sick, or super stressed, it’s super important to take care of yourself during these hectic months. Eat healthy, stick to a regular bedtime schedule and try and get some exercise, even if it’s a 30 minute walk in the sunshine during your lunch.

Whenever I go out to do errands, I always try to take a hot mug of tea, or a bottle of water and a small snack. These On the-Go Carrot, Apricot, Walnut Muffins are perfect for that. Besides carrots, apricots and walnuts, they also contain coconut and applesauce. When I bring my own snack, I am less tempted to buy a high calorie snack and sugar laden coffee at the corner coffee shop. This saves me a ton of money and I know I’m eating something healthy.

These muffins freeze really well. When you’re heading out, you can just pop a muffin in a container to take away with your favourite on-the-go drink. It will thaw out and be ready to eat within 30-40 minutes. Packing a snack is a good habit to get into even if you’re just going out for a couple of hours.

I hope you enjoy them! And Happy December!

I really liked these stress relieving tips. My favourites from this list were walking, enjoying the sunshine and laughter.

If you find any of the tips helpful, please share!

Print Recipe

On-the-Go Carrot, Apricot, Walnut Muffins

Serves: 16

Cooking Time: 20

Ingredients

2 cups flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/4 cup sugar
1/2 cup oil
1/2 cup applesauce
2 eggs
2 cups grated carrots
1/2 cup chopped walnuts
1/2 cup chopped apricots
1/4 cup coconut

Instructions

Preheat oven to 375 degrees F.

Fill muffin tray with paper cup liners.

In a large bowl, mix together the dry ingredients.

In a separate bowl, mix together the oil, applesauce and eggs.

In a third bowl, mix together the carrots, walnuts, apricots and coconut.

Add the carrot mixture to the dry ingredients.

Add in the oil/applesauce and egg mixture.

Stir briefly until everything is combined.

Fill muffin cups 2/3 full. You should be able to fill about 16 cups.

Place muffin tray in oven. Bake for 20 minutes. Muffins should rise nicely and be golden brown when done.

1:00 am

Baking

Festive Mocha, Almond, Brandy Strazzate

Christmas Cookie baking has begun! I started my baking season with these Vegan Mocha, Almond, Brandy Strazzate. This cookie is normally made with Strega, a herbal liqueur from the Basilicata Region of Italy, which supposedly goes really well with chocolate. That liqueur is difficult to find where I live, so I used brandy, which I always have on hand this time of year., and which also works well with the mocha, almond flavours in this cookie. This is a super delicious cookie, made without eggs or butter.

I woke up the other morning to this snowy site and decided it was the perfect day to begin my Christmas Baking.

It’s never too early to start baking Christmas cookies or playing around with Christmas lights: two of my favourite winter activities.

These Mocha Almond Brandy Strazzate cookies come together very quickly. And the taste is divine. A cookie dough made with cocoa powder and chocolate chips so you get chocolate goodness in every bite. The dough also contains ground almonds + chopped almonds – double goodness again! And the espresso coffee blends with the chocolate to create than umami mocha flavour that is so powerful.

Like I mentioned above, this cookie is traditionally made in the Basilicata Region of Italy where Strega is made. I think any liqueur/liquor that goes with mocha and almonds would work. If you don’t drink alcohol, try a strong spiced herbal tea or chai. Those would work too.

You can eat them plain, or sprinkled with some icing sugar. So tasty. Make a splash with your Christmas Baking this year. Try something new.

Print Recipe

Mocha, Almond, Brandy Strazzate

Serves: 16

Cooking Time: 30

Ingredients

1/4 tsp baking powder
3/4 cup + 2 tbsp finely ground almonds
1 tbsp roughly chopped almonds
3/4 cup + 1 tbsp white flour
1/2 cup dark brown sugar
1 tbsp chocolate chips
1/2 tbsp cocoa powder
2 tsp olive oil
1/4 cup brandy
2 tsp espresso powder, dissolved in 1/4 c. boiling water

Instructions

Preheat oven to 325 degrees F.

Mix together the ground almonds, chopped almonds, flour, brown sugar, chocolate chips and cocoa powder and olive oil.

Dissolve the baking powder in 2 teaspoons of hot water.

Add baking powder solution, coffee, and liqueur.

Give it all a good brisk stir. The dough will be very wet.

Form into 30 gram balls (or 1 ounce).

Place on parchment paper about 1 inch apart.

Bake in oven for 30 minutes, until dried out and set. The bottom will be slightly golden.

After 30 minutes, remove from oven.

Let dry on baking tray for 2-3 minutes.

Remove from baking tray to cool on a rack.

Enjoy!

Notes

These cookies will keep in a coo, dry place or 3-5 days. Or you can freeze them for up to one month.

Recipe slightly adapted from Saveur Magazine February 4, 2013.

1:00 am

Baking

Dairy-Free Cinnamon Swirl Pumpkin Bread

Who’s up for Cinnamon Swirl Pumpkin Bread! This bread has everything: subtle spicy sweetness rolled inside a delicious pumpkin enhanced bread with a really good crumb. It is delicious on it’s own or toasted and spread with cinnamon butter.

I always make pumpkin pie at Thanksgiving and then wonder why I don’t cook with pumpkin more often. Pumpkin is fantastic in so many baked goods. It has a beautiful colour and texture. And it is the perfect vehicle for all those delicious baking spices such as cinnamon, nutmeg and ginger.

This Dairy-Free Cinnamon Swirl Pumpkin Bread is made with coconut milk, so it’s a dairy-free dessert. Whether you eat dairy products or not, you will not miss them in this sumptious loaf.

This bread has two rises in it, so it’ll take a few hours before it comes out of the oven. But a lot of that time is inactive, just waiting for those busy yeast cells to multiply and plump our dough up. So, while the bread is doing both of it’s rises, you could do some other fun stuff like read a chapter in a book, do some gardening, or go for a nice long walk. However you spend your day, you will definitely have a feeling of satisfaction when this lovely Dairy-Free Cinnamon Swirl Pumpkin Bread comes out of the oven.

Not only do I love the taste of pumpkin, I just love the look of them: big, orange globes that come in so many shapes and sizes. Pumpkins are super fun to grow. As they grow on a meandering low-trailing vine, you don’t necessarily need a separate, huge garden to grow them. They can wind their way through your flower garden, too. We grew some a few years ago, in a small veggie garden we created in our backyard. It was super fun. Our kids really enjoyed watching the pumpkins grow throughout the summer. Our pumpkins didn’t get super big, but by the end of October we had six pumpkins that we drew faces on for Hallowe’en. How fun is that!!!!

This loaf is perfect as it is, but if you wanted extra sweetness, you could add a drizzle of icing over the top of the loaf.

Enjoy!

Print Recipe

Cinnamon Swirl Pumpkin Bread

Serves: 12-16

Cooking Time: 40-60 minutes

Ingredients

1/4 cup warm water
2 1/2 tsp active dry yeast
2/3 cup coconut milk
1 egg
3/4 cup pureed pumpkin
1 tablespoon oil
3 1/2 cups all-purpose flour
1 cup whole wheat spelt flour
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Cinnamon Filling
water
1/3 cup white sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger

Instructions

Dissolve the yeast in the warm water.

After the yeast is frothy, add the milk, egg, pumpkin, oil, 2 cups of flour, brown sugar, salt, and spices to the yeast mixture.

Stir by hand or use an electric mixer and mix for about one minute.

Using a dough hook, add remaining flour in small increments. The end result should be a dough that is just slightly sticky.

Place the dough in an oiled bowl. Cover the bowl with plastic wrap or a tea towel and let rise until the dough has doubled in size, about 1 1/2 hours.

After the dough has doubled in size, roll into a 9" X 18" rectangle.

Rub the water over your hands and then over the surface of the dough.

Sprinkle the spice and sugar mixture over top of the dough, covering the entire surface.

Beginning at the short side, roll the dough into a tight cylinder. Pinch the seams to close. You may have to use some water to seal the seams closed.

Place the dough, seam side down, in a buttered bread pan.

Cover with a towel or plastic wrap. Place in a warm area and let rise until almost doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F. Bake for about 45 minutes until golden brown on top.

Let cool on a wire rack for about 5 minutes. Then remove from pan and let cool.

Recipe is adapted from Karma Per Diem’s Pumpkin Cinnamon Swirl Yeast Bread

4:24 pm

Baking

Apricot Cherry Oat Bara Brith Loaf Recipe

Bara Brith is a lovely Welsh snacking cake. It is quick to prepare but very hearty. The name Bara Brith means speckled bread in Welsh. It is a delicately sweet loaf loaded with dried fruits that have been soaked overnight in strong tea. In my recipes, I have added a bit of rum to the black tea to smooth out the bitter black tea tannin flavours. The rum is optional, so you don’t have to add it in, but I find that it really brings together the tea and dried fruit flavours very well. But, by all means, leave out the rum, if you must. It is completely optional.

I have added in loads of extra flavour components to really make the flavours of this tea loaf pop! There is maple syrup, marmalade, cinnamon, nutmeg, ginger as well as demerara brown sugar and dried fruit. The aromas coming from the oven are to die for!

Bara Brith has been made in Wales for over one hundred years and was traditionally eaten on St. David’s Day or Christmas day, thickly sliced and slathered in butter. It is not as popular as it used to be, so can be difficult to find in the larger grocery stores. Traditional Bara Brith is made with currants. In this recipe I have used a combination of dried apricots and dried cherries which go really well together. And the oats add a lovely texture to this baked treat.

This Apricot Cherry Oat Bara Brith makes a lovely addition to packed lunches. It is also excellent with morning coffee or your afternoon tea. Not bad with your favourite program or movie after dinner either.

Next time you are in the mood to bake a sweet treat for your family, try this Apricot Cherry Oat Bara Brith. It’s really hits the spot.

Print Recipe

Apricot Cherry Oat Bara Brith

Serves: 8-10

Cooking Time: 1 hour 15 minutes

Ingredients

75 g dried cherries
175 g dried apricots
250 mL of strong black tea
2 Tbsp rum
100 g butter, melted
2 T marmalade
2 eggs
100 g medium sized oats
100 grams whole wheat flour
250 g white flour
3 tsp baking powder
175 grams demerara sugar
2 T maple surup
2 T milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger

Instructions

The night before you plan on baking, soak the dried fruit in the strong black tea and rum (optional) in a bowl.

The next day, just before you start to mix together your ingredients, preheat oven to 350 F. degrees

Drain the dried fruit mixture and discard the tea and rum liquid.

Mix together the melted butter and marmalade. When this mixture is cool, add in the two eggs.

Mix together the flour, oats, baking powder and brown sugar and spices.

Add the butter, marmalade, egg mixture to the flour. Add in the milk and maple syrup.

The batter should be able to drop from a spoon. If it is too thick, add in more milk.

Line a loaf pan with parchment paper.

Pour batter into a prepared loaf pan.

Bake for 1 hour and 15 minutes. If the top starts to over brown before the cake is done, cover the top of the cake with tin foil and continue baking until a cake tester comes out clean.

Cool cake in the pan for about 5-10 minutes. Then remove onto a rack.

Wait until the cake is cold before cutting. About 1-2 hours.

Serve as is or with butter.

Enjoy!

8:32 am

Baking

Lancashire Maple-Oat Parkin Cake for a Summer Evening

With the days getting cooler, especially the evenings, I start thinking more about baking. This Lancashire Maple-Oat Parkin Cake is a fantastic late summer bake with it’s ginger, treacle and maple syrup flavours.

A few weeks ago, my cousin Anne in Scotland, sent me a lovely little vintage Trex Cookery cookbook. She knows that I love cooking and baking and spotted this booklet in a vintage shop. The first recipe that I spotted was the Lancashire Parkin and knew straight away that would be the first recipe to try. Lancashire Parkin checked all the boxes for me for a lovely bake: oats, syrup, ginger and Demerara sugar. She also sent me a beautiful cake tin decorated with a lovely photo of the Duke and Duchess of Sussex to store my cake in.

Lancashire Parkin is the Northern England version of gingerbread. It is a sticky, moist lightly spiced cake. It originated in Yorkshire, but is also popular in Lancashire, which is just to the west. No one seems to know where the name Parkin comes from.

Parkin cake is traditionally eaten in England on Bonfire Night, November 5th. Bonfire Night celebrates the epic failure of Guy Fawkes, a Yorkshire man, who tried to blow up the Houses of Parliament in 1605.

Parkin Cake is a moist chewy cake due to the addition of oats. This cake also always contains sweeteners such as molasses, black treacle or golden syrup, and light or dark brown sugar. I added maple syrup to my Lancashire Maple-Oat Parkin Cake, to reflect my Canadian roots.

Parkin Cake improves in flavour about 3 days after it’s been baked. This is to allow the oats to soften and the spices and sweeteners to really do their job. So, let this cake sit in a sealed container for 3 days before it is ready to eat. So, don’t be tempted to cut a slice immediately after baking. Wrap it up after it has cooled, and then patiently wait for 3 days to slice it up. You will be glad you did.

Enjoy!

Print Recipe

Lancashire Maple-Oat Parkin Cake for a Summer Evening

Serves: 12-16

Cooking Time: 40-60 minutes

Ingredients

2 eggs
1/2 cup milk
225 grams flour
225 brown sugar
2 tsp baking powder
22 grams medium oats
1 tablespoon powdered ginger
225 grams melted butter
225 grams golden syrup
1/2 cup maple syrup

Instructions

Preheat oven to 325 degrees fahrenheit. Prepare a 9 X 12 inch baking tray with parchment paper.

Melt the liquid ingredients together (butter, golden syrup and maple syrup). Let cool to room temperature, about ten minutes.

Mix the milk and eggs together and whisk until the eggs are incorporated into the milk.

Mix the dry ingredients together.

Add melted mixture and egg mixture to dry ingredients. Stir until all the ingredients are mixed together well.

Pour into baking dish.

Bake for about 60-90 minutes. It should be a nice golden colour on top when done. And a cake tester should come out clean.

Keep in the pan for about 1-2 hours, until cool. Then turn out onto a cake rack until cold.

Once cold, wrap in plastic wrap or place in a plastic container and store for about 3 days.

Slice and enjoy!

1:00 am

Baking

Japanese Matcha White Chocolate Cake for a Summer Picnic

Awhile ago I bought some matcha powder from The World of Teas here in Ottawa. There were so many things that I wanted to make with it, smoothies, ice cream, lattes and this cake. My son bought me this amazing cookbook for Christmas two years ago: Tokyo Cult Recipes by Maori Murota and inside was an easy recipe for Matcha Cake.

Matcha powder, for those of you who don’t know, is made from finely ground green tea. There are many varieties of matcha powder to buy, depending on whether you want to cook with it, or drink it. I used Culinary Matcha Powder, which is excellent for baking cakes and cookies, as well as using in smoothies and Matcha Lattes. It’s also a bit cheaper than some of the other matcha powders available purely for drinking.

Have you ever baked with matcha powder before? Well, this was my first time and all I can say is, Wow! Matcha powder is so fun to bake with! It’s like a little pinch of magic. In it’s packaging, it is dry, dusty and green….

…but once you add butter, sugar, flour etc. the flavour and aroma of the green tea really pops! And when the cake is baking in the oven, the aroma is just delicious.

I also love the effervescent shade of green. If you love green tea, then you will really enjoy this bake-up. This Japanese Matcha White Chocolate Cake is the perfect summery bake. The soothing sweet white chocolate is the perfect match for earthy and grassy notes of green tea. It’s just what you need for a summertime bake.

Besides the great aroma and taste of this cake, I also just love that I can bake a green cake and you will too,

Print Recipe

Japanese Matcha White Chocolate Cake for a Summer Picnic

Serves: 12

Cooking Time: 40-60 minutes

Ingredients

3 eggs
150 grams butter, softened
150 grams sugar
100 grams all-purpose flour
50 grams spelt flour
1 tablespoon matcha powder
1 tsp baking powder
70 grams white chocolate chips

Instructions

Preheat oven to 325 degrees fahrenheit.

Line a loaf pan with parchment paper. Or alternately, coat loaf pan with some softened butter, and then sprinkle flour on top. Shake out excess.

Beat the butter and sugar for about 5 minutes until very very pale and very fluffy.

Add in the eggs, one at a time. Beat the mixture in between each egg addition.

Sift the flour, baking powder and matcha powder.

Mix the dry ingredients into the butter sugar mixture either on very low on your mixer or with a wooden spoon or spatula.

Stir in the white chocolate chips.

Pour the batter into the prepared loaf pan.

Bake in the oven for 40-60 minutes.

Remove from oven when cake tester comes out clean.

Let cool in tin for about 10 minutes. Then remove and let cool on a rack.

Slice into approximately 12 slices.

4:00 pm

Baking

Focaccia Bread with Sea Salt and Black Pepper

The first time that I had focaccia bread was at a little sandwich shop in downtown Toronto. It was so delicious: chewy, warm, fragrant with olive oil drizzled on top and crunchy with salt and rosemary.

Years later Ifinally learned to bake it myself, after I had bought Antonio Carlucci’s Italian Feast cookbook.The back cover of his cookbook shows four variations of focaccia bread, each one as delectable ss the next.

I don’t know why I waited so long to bake sme, as Focaccia bread is very simple to make. It only has one rise so there is minimal kneading, and it is baked flat on a cookie tray – so no shaping! And in the summertime, we bake ours on a pizza stone on the barbeque, so you don’t even need to turn on the oven.

Focaccia bread is delicious eaten plain at dinnertime, or you can use it for sandwiches. You can also make killer breakfast sandwiches with a simple omelette nestled inbetween two soft warm slices of focaccia.

This bread is delicious at room temperature, but I love it when it’s soft and warm. To warm the focaccia, simply wrap some slices in tin foil and put in the oven on low for about ten minutes, or inside the barbeque for 3-5 minutes.

Focaccia is an excellent starter bread for beginners. This bread bakes up very fast and when baked on the barbecue has a lovely smokiness to it. Baking bread on the barbecue means you can bake anytime of the year. And the crust is simply amazing; crunchy, hot, smoky. Yum!

Focaccia makes great picnic food. It pairs well with sliced meats, cheese, tomatoes, roasted red peppers and other pickled vegetables. And makes fantastic picnic food.

Sometimes on a hot summer night, we’ll just pack up all our picnic foods and lay them out in the backyard. A picnic in your backyard: nothing could be simpler.

Print Recipe

Focaccia Bread with Sea Salt and Black Pepper

Serves: 4

Cooking Time: 15 - 20 minutes

Ingredients

For the Dough
500 g (1 1/4 lb) strong white plain flour
15 grams fresh yeast or 7 grams dry
300 ml lukewarm water
2 tablespoons extra virgin olive oil
10 g sea salt
For the Topping
5 tablespoons extra virgin olive oil
coarse sea salt
freshly ground black pepper (or chopped onions rosemary or other herbs)

Instructions

Preheat oven to 475 deg F (with pizza stone) or preheat BBQ with pizza stone

Dissolve the yeast in 1/2 cup warm water. Once yeast has bubbled up, add to flour along with the rest of the water, oil and salt. Mix everything together and knead for about 10 minutes until the dough is smooth and springy. You can do this in your kitchen mixer with the dough hook.

Put the dough in a bowl that has been slightly oiled with olive oil. Place a damp cloth over top and leave it for one hour until double in size.

Knead the dough again after an hour to knock out any bubbles. Flatten the dough until it is an oval shape and about 1" thick. To create indentations, press your knuckles into the dough several times, keeping the indentations about 1 inch apart. Spread about half the olive oil over the dough. Sprinkle on the toppings. Leave to rise again for about 30 minutes, then pop in the hot oven or BBQ for about 15 minutes until the base sounds hollow when tapped, or when the bottom and top are a nice golden colour.

Adapted from Antonio Carlucci’s cookbook, Italian Feasts.

10:30 am

Baking

Pirozhki Meat Stuffed Buns Recipe

I absolutely love pirozhki buns! Pirozhki buns are bread dough stuffed with a variety of savoury fillings. They are popular in Russia and the Ukraine. This Pirohzki recipe is filled with seasoned ground beef and cheddar cheese. You can also make vegetarian pirohzki filled with cabbage, mushrooms, onions or chopped hard boiled egg.

A few years ago, my parent’s neighbour mentioned how he loved to make homemade buns stuffed with meat and cheese. He would freeze them and then pack them up for lunch on a workday. I had never heard of that idea but loved it right away.

Last week, I baked up some meat filled buns for my husband’s lunch and he couldn’t have been happier. After he polished off my first batch, he said, “When are you making more?”.

The dough for these pirohzki is made with sour cream. I love the tart and creamy flavour it imparts. You could also use regular bread dough without sour cream. Or pastry dough or puff pastry if you want something flaky. Personally, I love that fresh bread taste, as opposed to pastry.

The seasoned ground beef and cubes of cheddar cheese wrapped inside the rich bread dough tastes amazing! Almost like a hamburger without the toppings – but better! My pirozhki were about six inches long, which is great for a packed lunch. You can also make them smaller if you wanted to serve them with soup.

As I researched pirohzki I discovered many similar buns from around the world. Greece makes a deep fried version called pirouskia. In Iran, pirashki is sweet and filled with custard. Estonia makes pirukad which has a meat and chopped hard boiled egg filling. In Finland, karelian pastries (open-faced egg tarts) are very popular and eaten for breakfast. And in Japan they fill their savoury buns with curry. They all sound amazing to me!

I hope you enjoy these as much as we have. If you experiment with a different filling – let me know. There are so many variations to try. Pirozhki are so versatile!

Print Recipe

Pirozhki Meat Stuffed Buns Recipe

Serves: 16

Cooking Time: 15-20

Ingredients

Dough
4 cups all-purpose flour (480 grams)
1/2 cup sour cream (113)
1/4 cup softened butter (57)
1/2 cup water
2 large eggs
2 tablespoons sugar
tsp salt
2 1/2 tsp active yeast (or 1 package)
Filling
1 tbsp olive oil
1 small onion
2 garlic cloves
salt and pepper to taste
1 1/2 tbsp chili powder
250 grams ground beef
170 grams cubed cheddar cheese
1 large egg mixed with 1 tbsp water to spread on dough

Instructions

Dough: Proof yeast in water for 5 minutes. Add flour, salt, sugar, sour cream, soft butter and eggs to mixing bowl. Using dough hook, mix until all ingredients are thoroughly incorporated.

Rub olive oil in a separate medium sized bowl and place dough in bowl. Let dough sit for about 90 minutes, until puffed up. It does not need to be double in bulk.

For Filling: heat oil in pan, add onion and garlic cloves. Saute until onions are soft and garlic is fragrant. Add chilli powder, salt and pepper and mix in. Add ground beef and cook until no longer pink.

Place beef mixture in a bowl and let cool until room temperature. Then stir in cheese. You can make this filling ahead of time and store it in the fridge until ready to use.

Divide the dough into 16 equal sized pieces. This is easiest if you have a scale. Each piece of dough should weight about 2 oz or 55-57 grams each. If you do not have a scale, just try to make sure each bun is close to the same size. (A tip to get similar sized dough balls: flatten dough slightly, and then divide dough in half, then divide each half in half so that you have four equal sized pieces of dough. Divide each piece in half again, and now you'll have 8 pieces. Divide each of the 8 pieces in half to get 16.)

Shape each piece of dough into a nice ball shape. Place on a parchment lined baking tray, cover with a clean tea towel and let rest for 15 minutes.

Flatten each piece of dough into a 5 inch oval shape. Brush the surface with the egg wash. Scoop up about 2 tablespoons of filling and place it in the centre. Pull the dough over the filling and seal the opposite edges.

Place on baking sheet and let it rest for one hour, until slightly puffy.

Preheat oven to 400 degrees F, about 10-15 minutes before the end of the rise. Brush the egg wash over the buns.

Bake the buns for 15-20 minutes, until they are a nice golden brown. Don't worry if some of the seams come undone. Remove from oven and place on wire rack for about 15 minutes before eating.

Any leftovers can be stored in the refrigerator when thoroughly cooled. You can eat these hot or at room temperature.

Pirozhki can also be frozen for up to one month. Defrost in the refrigerator overnight.

Adapted slightly from King Arthur Flour Stuffed Buns

3:25 pm

Baking

Lemon-Elderflower Savarin Cake

With the big Royal Wedding coming up, it’s hard to ignore the ongoings of the Royal Family. Especially when you have a British Mum.

My Mum always had something to say about the Royal Family when we were growing up. I can remember her commenting on many big royal events: the death of the Queen Mum, the retirement of the Royal Britannia, anything to do with Wallis Simpson or King Edward VIII (My Mum told she she cried and cried when King Edward VIII abdicated the throne in 1936) or trips around the world by Queen Elizabeth. My Mum was the expert on all things royal in our house!

So, it’s no surprise that I have inherited my mum’s interest in this fascinating family. I will be watching the ceremony this Saturday and wishing my Mum was around to watch it with me. I will certainly enjoy the music, admire the Bride’s dress and try and spot the most unusual fascinator, but, like most foodies, it’s the cake that I’m particularly interested in. I’ve seen some photos of Royal Wedding Cakes in the past and they are utterly stunning.

I read in the news a few weeks ago, that the bride had chosen a lemon elderflower cake as their wedding cake. So, to celebrate this auspicious occasion, I wanted to bake a cake with those same flavours. But I didn’t want an after dinner cake, per se: layered and smothered in buttercream frosting. I wanted a cake that Canadians could nibble on alongside tea or coffee while they watch the wedding. There will be much to ooh and aah over such as, the bride’s gown, Queen Elizabeth’s outfit as well as the gorgeous music,

I chose a Savarin cake, because cakes soaked in a sweet syrup after baking are some of my favorites. This cake pairs exceptionally well with fresh fruit and a dairy topping which is so perfect for mid-morning noshing.

Savarin Cake is interesting because it is made with yeast and not with baking powder or baking soda.

The batter is left to rise first in the mixing bowl and then transferred into the cake pan where it is left to rise 3/4 of the way up the pan.

The batter is baked in a greased bundt or savarin cake pan in a medium hot oven for about 30 minutes, until a light golden brown.

When the pan has cooled down a little, turn the cake out onto a cake rack, with a plate underneath. Pour the sugar syrup over the cake.

I filled my Lemon-Elderflower Savarin Cake with whipped yogurt and cream topped with fresh blueberries and strawberries. It’s delicious anytime of day!

While Savarin cake is not British, it does have an interesting history behind it. FOllow the links at the end of this post for more informatiin about this delicious cake.

The Royal Wedding will take place on May 19th at t St. George’s Chapel at Windsor Castle. Click on the link below to read up on this very interesting relic.

Enjoy the event! I’m sure it’s going to be fun!

If you enjoy reading about food history, here is some interesting information on Savarin Cakes.

history of savarin cakes

Lemon Elderflower Savarin Cake with Fresh Fruit and Maple Whipped Yogurt and Cream Topping

Serves: 16

Cooking Time: 35

Ingredients

For the cake:
350 grams white flour
50 grams sugar
10 grams active yeast
2 tbsp water
1 tbsp lemon juice
6 eggs
180 grams butter, very soft, in large cubes
zest of one lemon
for the syrup
300 grams sugar
150 ml water
juice of 1/2 lemon
100 ml St. Germain Elderflower Liqueur
for the topping
1 cup greek yogurt
3/4 cup whipping cream
3 tablespoons of maple syrup (can also use honey, agave syrup or treacle)
fresh fruit

Instructions

Proof the yeast in 2 tbsp water.

Mix the flour and sugar together.

Mix the eggs, then add the lemon juice. Add in the yeast.

Add this egg mixture into the flour and sugar and mix until combined.

Add in the softened cubes of butter, one piece at a time, until the butter is fully incorporated.

Add the lemon zest and stir until incorporated.

Cover bowl with cling wrap and let sit for one hour to rise.

Grease bundt or savarin pan.

Spoon batter into pan. Let sit for 45-60 minutes until risen 3/4 of the way up the pan.

Preheat the oven to 350 degrees Fahrenheit.

Place pan in oven and bake for 25-35 minutes until a light golden brown.

When pan has cooled slightly, turn cake upside down. Pour 3/4 of the sugar syrup into the empty cake pan, then place baked cake back into syrup filled pan. Leave for 3-4 minutes.

Carefully, turn cake out of cake pan onto wire rack and place on top of a plate. Leave cake to cool completely, letting syrup drip through onto the plate.

When the cake has cooled completely, place it on the plate to soak up any remaining syrup.

For the Topping: In a mixer bowl, add 1 cup of greek yogurt, 3/4 cup of whipping cream, 3 tablespoons of maple syrup. Turn mixer to medium high and whip until desired consistency is formed.

Fill centre of cake with topping and pile fresh fruit on top.

Enjoy!

recipe adapted slightly from Paul Hollywood’s Savarin Cake

dairy topping adapted slightly from Serious Eats

4:35 pm

Baking

Bakewell Tart

I found a recipe card for Bakewell Tart in my Mum’s recipe box the other day: short crust pastry, raspberry jam, frangipane, icing!!! ‘Yum’, I thought. I just had to bake one!

Bakewell Tart is not very popular outside of Britain. Bakewell Tarts originate from the small village of Bakewell, Derbyshire. It is made from short crust pastry covered with a layer of jam (usually raspberry) and filled with frangipane and then iced on top. The tart can be spread with a layer of icing or just a drizzle, depending on how sweet you would like your tart.

Roll the short crust pastry to a thickness of 4 mm. This is the thickness of a British one pound coin or two Canadian $2 coins.

Place the pastry in a fluted pan and then place in the refrigerator to keep it cold before baking.

Bake the pastry in the oven with pie weights or beans. Remove the weights and then bake for about five minutes by itself.

But wait! I thought. This recipe box contained all of our family’s favourite recipes that Mum baked over and over again. I don’t remember my Mum ever making Bakewell Tart.

I’m sure my Mum must have had a Bakewell Tart at some point during her youth. Perhaps during a summer outing with her family? And she probably made it once or twice for my Dad in Canada.

Where ever my Mum got the recipe and why will forever remain a secret. I’m sure that when she was writing out the recipe, it brought back many happy memories. But that will always remain a mystery.

Spread the cooled short crust pastry with raspberry jam, fill with frangipane and then bake in the oven until set and golden.

Decorate with icing when the tart is cold.

Happy Mother’s Day, Mom! Love you!

Print Recipe

Bakewell Tart

Serves: 10

Cooking Time: 1 hour

Ingredients

for the jam
250 grams raspberries (frozen or fresh)
22 g sugar
juice from 1/2 a lemon
for the sweet shortcrust pastry
225 g plain flour
finely grated zest of 1/2 a lemon
150 g butter, diced and cold
25 g icing sugar
1 large egg, beaten
For the filling
150 g butter, soft
150 g sugar
150 g ground almonds
1 large egg, beaten
1 tsp almond extract
for the icing
300 grams icing sugar
3 tbsps water
1 tsp almond extract
food colouring gel

Instructions

Jam: Add raspberries, sugar and lemon juice to a pot. Bring to a boil and then let simmer for about 12 minutes until thickened.

Place in refrigerator to firm up.

Pastry: Add the flour to a medium sized bowl, add the diced cold butter and rub together with your fingertips until it resembles find breadcrumbs. Add in the icing sugar. Mix the egg and ice cold water together and add to bowl. Mix until a soft dough is formed.

Lightly sprinkle your table with a bit of flour. Roll out the dough to a thickness of just under 4 mm (one pound coin or 2 Canadian $2 coins). Place the rolled dough into a fluted tin. Trim dough, but let it still overhang a bit as it will shrink somewhat.

Chill for about 30 minutes.

Preheat oven to 390 degrees F.

Before you put the pastry in the oven, place some non-stick parchment paper over top of the pastry, fill tin with pie weights and bake for 15 minutes. Then, remove the beans and cook by itself for 5 minutes to dry out the bottom.

Remove from oven and let cool.

Once the pastry has cooled, spread it with four tablespoons of the jam.

reduce the oven temperature to 355 degrees F.

To make the frangipane, cream the butter and sugar together until nice and fluffy and pale. Add the egg, ground almonds and almond extract. Mix together until everything is incorporated. Spoon or pipe the mixture on top of the jam smoothing the top.

Place the tin back in the oven on a tray and bake for 25-35 minutes. The frangipane should be a golden brown. Also, a cake skewer when inserted into the middle of the cake, should come out clean.

Remove from the oven and leave to cool completely in the tin.

To remove the cake tin, place the tin on top of something tall and narrow, like a tupperware container. Remove the sides of the tin and then place the Bakewell Tart on a cake platter.

To decorate: Mix together the icing sugar, water and almond extract. Place about 3 tbsp of this icing in a separate bowl and add a few drops of food colouring. Spoon the white icing all over the top of the tart. Pipe several lines of coloured icing across the tart. Drag a toothpick or cocktail stick through the lines to create a feathered look.

slightly adapted from Mary Berry’s Bakewell Tart from The Great British Bake-Off.

2:16 pm

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