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Archive for March, 2010

My first baking challenge! 🙂

I joined the lovely food bloggers from Fresh From The Oven, to participate in this months challenge, hosted by Jo from Jo’s Kitchen.  She opted for the Kringel, which is an Estonian bread, typically made with raisins and chocolate.  The Kringel was spotted in the Hairy Bikers series “Mum Knows Best“, and they suggested a savoury version can be made with cheese instead.  As I’ve said time and time again, I’m a savoury gal at heart, so this was right up my street!

I thought this would have been really difficult to make, but it was surprisingly easy.  I had my trusty steed, Irene, grating the cheese for me, which took the pressure off somewhat :p the end result was sooo impressive (the photos really dont do it justice), but next time I will definately be adding some worcestershire sauce to the cheese, as I think that would be sublime!

Here’s what I did:

Kringel

Ingredients (Makes 1 Loaf)

Dough

  • 21g fast action dried yeast (3 x 7g sachets)
  • 1tbsp sugar
  • 1tsp salt
  • 220ml milk, lukewarm
  • 2 egg yolks
  • 50g butter, melted
  • 600 strong white flour 

 

Filing

  • 100g butter, softened
  • 150g grated mature cheddar

 

Topping

  • 50g grated mature cheddar

 

Method

Mix the yeast and sugar & salt in a bowl. Add the lukewarm milk and egg yolks, then mix in the flour and melted butter and knead well. Shape the dough into a ball, cover the bowl with a tea towel and leave to rise in a warm place for 30 minutes.

Preheat oven to 200°c/Gas 6. Dust your work surface with flour. Take the dough out of the bow, knock it back and roll out to a thickness of 1cm. Spread the softened butter evenly over the rolled sheet of pastry, then sprinkle with grated cheese. 

Roll up the dough like a swiss roll and cut it in half with a sharp knife (lengthways, as shown in pic). Starting from the uncut end, plait the dough, lifting each half over the other in turn. Finally, shape the plaited bread into a B shape and transfer to a buttered baking tray.  Sprinkle with remaining cheese.  Bake for about 25 minutes or until golden.

Enjoy 🙂

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Lately I’ve been indulging in what can only be described as a heart attack on a plate: chicken, stuffed with cheese and wrapped in bacon.  It’s utterly delicious and deserves to be enjoyed on occasion.  However, my love affair with mushrooms is getting more intense by the day.  I think my brain is being tricked into thinking mushrooms are meat; I have an almost carnivorous desire for them!

I looked for a mushroom stuffed chicken recipe on allrecipes.com and ended up taking hints and tips from the many “tweakers” comments on the recipes.  This is my take on it all (and it was scrumptious):  Chicken stuffed with mushroom, onion & garlic, coated in a breadcrumb and parmesan cheese crust.  Served with some mashed neeps and broccoli & cauliflower.

Ingredients (Served 2 although there’s probably enough mixture for 3 here)

2 chicken breasts

500g closed cup mushrooms, chopped finely

1 onion, chopped finely

1 clove garlic, crushed

1 egg, beaten

100g breadcrumbs (I used these)

 50g grated parmesan

Directions:

Preheat the oven to 180 degrees

Fry the mushrooms, onion and garlic in some oil, for 5-10 mins.  Set aside.

Slit a pocket in each of the chicken breasts, trying to have the same thickness at the top and bottom.

Fill the chicken with the mushroom stuffing; you can pinch them shut with cocktail sticks if you like.  I tried this and it didn’t work AT ALL.

Mix the breadcrumbs and grated parmesan together in a bowl.

Brush the chicken all over with the beaten egg, then plonk it into the breadcrumb mix and coat thoroughly.

Place on an oven tray (I lined mines with tin foil).

Bake for 40-45 mins, or until the juices run clear when a knife is pushed through the thickest part.

Serve with a side of your choice; I recommend the mashed neeps and broccoli & cauliflower, twas lovely!

Enjoy 🙂

 

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Sorry I haven’t written anything in a wee while; been busy at work + crappy computer blah blah right lets get doon to business! 🙂

As you know from previous posts, I like to make soup that I can freeze and take into work for lunches.  This one was very easy and ridiculously tasty.  Everyone seems to think that tomato and basil are the perfect partners.  For me, tomato and oregano is far superior. 

Heres what I done to make a flavourful batch of tomato soup (serves 4)

Ingredients:

2 tins chopped tomatoes

1 tbsp sugar (to eradicate the tartness of the tomatoes)

2 onions, diced

3 cloves garlic, crushed

4 tbsp red lentils (thoroughly rinsed)

3 tbsp red pesto

1 litre stock (I used 1 veg & 2 ham stock cubes)

2 bay leaves

1 tbsp dried basil

3 tbsp dried oregano

salt & pepper to taste

Directions:

Fry the onions & garlic in some olive oil for 5 mins.

Add the chopped tomatoes (then sprinkle sugar over them) and red lentils.

Pour in the stock and stir.

Stir in the red pesto, basil and oregano.

Pop in the bay leaves, then season well with salt & pepper.

Bring to the boil, then simmer for 45 mins.

I would take the extra five minutes to shove this through a sieve, for some smooth, glossy wonderment.

As always, tis best served with some buttery, crusty bread.  But if you’re watching your figure, you wont feel deprived just having it on it’s own.

You could easily double/treble this recipe and use some for a pasta sauce for another dish (I used one of my wee tubs to make a pasta dish with chopped smoked sausage & broccoli, it was quick and tremendous).

Enjoy! 🙂

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