Spicy Masala Buns

Standard

3 28/04/2018

Can you tell I have a lot of potatoes to use up at the moment? If I see another jacket potato any time soon, I might scream so this recipe jazzes up the humble spud with a bit of spice. Wrapped in a flavoured wholewheat dough, these tasty warming buns  deliver on flavour and comfort.

Ingredients:
For the dough:

  • 1 cup Plain Flour
  • ½ cup Whole Wheat Flour or Atta
  • 1 tsp Salt
  • 1 ½ Tbsp Sugar
  • 1 7g packet instant dried Yeast
  • ¼ cup Hot Water
  • ¼ cup Milk
  • 2 tsp Chilli Powder
  • ½ cup fresh coriander, chopped
  • 1 ½ tsp Oil, plus extra for preparing the dough
  • a few pickled Jalapenos

For Potato Filling:

  • 4 Boiled Potatoes, crushed
  • 1-2 Red Onions
  • 3 Garlic cloves, crushed
  • 1 inch Ginger, grated
  • 1 Green Chilli, chopped
  • ¼ tsp Asasoetida
  • ½ tsp Turmeric
  • 2 Tbsp Oil
  • Salt to taste
  • 3 Tbsp Fresh coriander, chopped

4 2 1

Method:

  1. For preparing wet ingredients add salt, sugar and hot water in a bowl and mix for the salt and sugar to dissolve. Add milk to bring the liquid to room temperature and then add yeast and allow to sit until it foams. Then add oil.
  2. For dry ingredients add the flours, chilli powder and coriander and mix them well. Add the liquid and mix to form a dough. Make a ball and then apply 1 tsp of oil to coat the dough and allow it to rest anywhere from 30 minutes to 1 hour. The dough has to double in size.
  3. For the filling heat the oil in a wok. Add asafoetida, green chillies, garlic, onion and salt and cook until the onions are well done. Then add turmeric, potato and cilantro and mix well and cook it for 4 minutes. Remove from the heat and allow to cool a little before making the buns.
  4. Set the oven to 200 degrees C and when the dough is ready, take a little over a golf ball size dough and pat it. Place a heaped tablespoon of the prepared stuffing in the centre and cover up the filling with the dough. Place it on a baking tray and add jalapenos on top and bake for 14 -15 minutes.
  5. When the buns are done brush them a little with melted ghee or butter for a lovely gloss and serve them hot with any chutney.
Advertisements

Harcha – Moroccan Pan-Fried Semolina Bread

Standard

harcha2 18/03/2018

Harcha is one of the most delicious Moroccan snacks that I came across thanks to my beautiful Moroccan friend, Sarah, who never turns up to a get-together empty handed. So when she arrived for a coffee with a giant harcha fresh from the pan, we wasted no time devouring it with multiple toppings and/or fillings. Harcha is a semolina bread that you can make in any size and fill with savoury fillings such as cheese or sweet such as honey.

Ingredients:

  • 1 1/2 cups (250 grams) semolina
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 7 tablespoons (100 grams) butter
  • 1/2 cup (100 ml) milk (or as needed)

Directions:

Preparing the Dough:

  1. Place the semolina in a bowl, add the sugar, baking powder and the salt. Mix well. You need semolina for this recipe so do not try to substitute it.
  2. Melt the butter in the microwave or a saucepan then add the butter to the semolina and mix with a spoon. When it gets hard with the spoon, mix with your hands, Moroccan style!
  3. Add the milk and mix until you get a smooth dough. Then let the dough rest for 5 minutes.

Shaping the Harcha:

  1. Turn on the heat to medium and heat up a heavy cast iron pan!
  2. Back to the dough… you will notice that it is drier as the semolina has absorbed the milk. If it’s too dry, add a little more milk.
  3. To get perfect shapes, use a cookie cutter to make medium sized Harcha. You can make a large one, or mini-ones – whatever you like. The discs should be ¼” thick or a bit thicker. When shaping the disks use parchment paper, so it’s easy to transfer them to the pan.

Cooking the Harcha:

  1. Reduce the heat to low – very important otherwise the harcha will burn from outside and not cook from inside – transfer the harcha to the pan, and cook for 5 minutes on each side. You will see that the surface gets a beautiful golden brown colour and that the discs start to dry. If you try to push on them, they will feel dry. Flip and cook the other side.
  2. Let the harcha cool a bit and cut it in half with a sharp knife. If the harcha is still too hot and the knife not sharp, it will crumble.
  3. Fill with cheese, jam, honey, or anything you like!

Fatayer

Standard

fatayer 15/11/2017

Fatayer is a pizza-like dough stuffed with a herby cheese filling in this case. They are found throughout North Africa and the Balkans in differing variations and are traditionally served during breakfast or as a snack with a hot drink.

The combination of the salty cheese, fresh parsley, fresh mint, and nigella seeds makes these fatayer irresistible. I used feta cheese since it is more readily available but if you wish to make the fatayer more authentic, use akkawi cheese.

I have also tried a combination of ricotta and mozzarella cheese, using half of each, which was equally tasty but more subtle and creamy. Experiment with different cheeses and see what you like best. I prefer the tart tanginess of feta.

Tip: Shape the fatayer as soon as the dough finishes resting. To keep the fatayer from puffing up too much and losing their shape, it is important to bake them right away. I made the cheese fatayer into boat-like shapes, which is the way they are traditionally made, but you can use any shape you prefer, including making them into mini pizzas.

Makes 6-8

Ingredients:

Dough:

  • 450g strong white bread flour
  • 1 teaspoon salt
  • 1 teaspoon nigella seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon caster sugar
  • 2 x 7g sachets fast action dried yeast
  • 300ml warm water
  • 2 Tablespoons good olive oil

Filling:

  • 200g crumbled/grated cheese of choice (I used 100g feta, 50g parmesan, 50g boursin)
  • ½ bunch of parsley, finely chopped
  • ½ bunch of mint, finely chopped
  • ½ tsp baking powder
  • 3 spring onions, finely sliced
  • Freshly grated black pepper
  • Freshly grated nutmeg
  • 1 large egg

fata

Method:

  1. For the dough: Place salt, caraway, nigella seeds and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
  2. Pour in the water and olive oil. Mix together with your fingers.
  3. Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
  4. Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
  5. For the filling and constructing: Place all the ingredients in a bowl and mix well until combined.
  6. Divide the dough into 6-8 equal pieces.
  7. Roll out into an oval shape.
  8. Put 1½ teaspoons of the filling in the middle and spread.
  9. Lift one edge and press the ends. Do the same with other edge making a boat-like shape.
  10. Place on a baking tray lined with greaseproof paper and bake in a preheated oven at 200C for 15-20 minutes. Serve warm.

Camembert Garlic Bread

Standard

Capturel 06/10/2017

Sometimes you just want something quick and simple for dinner but that shouldn’t mean boring. This camembert garlic bread is quick, easy flippin’ amazing too. I mean it’s cheese and bread and garlic so it’s hard to go wrong really.

Capture

You could try experimenting with this bread by stuffing different ingredients in the bread such as tomato sauce, chorizo, mozzarella, basil, pesto, bacon, whatever you want really.

Ingredients:

  • 1 whole camembert
  • 2 garlic cloves, grated
  • 3 Tbsp butter
  • ½ tsp dried rosemary
  • 1 loaf of crusty bread
  • Sea salt to taste

Method:

  1. Preheat the oven to 180C.
  2. Remove all the packaging from the camembert and use the outer box as a stencil to cut a circular hole in the centre of the crusty loaf. Do not cut all the way through. Remove just enough bread so the camembert can sit snuggly in the centre of the bread.
  3. Remove the top rind of the camembert and place the cheese in the hole you just cut into the bread, cut side up.
  4. With a serrated knife, score the bread several times lengthways and then widthways to achieve a checkerboard effect.
  5. Add the garlic, butter, rosemary and a pinch of salt to a bowl and microwave for a few seconds to melt the butter. Spread this mixture between the scored lines you just made in the bread.
  6. Sprinkle the whole thing with a little salt and set on a baking tray. Bake in the lower part of the oven for 20-25 minutes until the cheese is oozing, the bread is crusty and the garlic is fragrant.
  7. Rip squares of the buttery garlic bread and dunk them into the gooey cheese. Shake your head in amazement.

Palestinian Cheese Buns

Standard

Palestinian cheese buns 15/05/2017

An authentic Palestinian bread from Jaffa that is served as a main meal along with a bowl of soup or a salad, this “Yafawi Sfeeha”, also known as “Milwayeh” which means twisted, is crispy yet fluffy and full of flavour.

The dough is a sort of un-yeasted bread dough that needs to be stretched out really thin, to the point where you can see through it, before adding the filling and rolling it up. The shaping technique takes a bit of practice to get right but you get the hang of it after you have done a couple.

The filling is traditionally meat based but I have chosen to make a cheese version using halloumi as that is what I had available. Feta would be great too.

Makes: 8

Ingredients:

Dough:

  • 210g (1 + ¾ cups) plain flour
  • ½ tsp salt
  • ½ tbsp sugar
  • 1½ tbsp powdered milk
  • 1½ tbsp vegetable oil
  • 130ml (1/2 cup + 1 tbsp) water
  • olive oil or ghee for shaping

Filling:

  • 250g (9 oz) halloumi cheese, grated (or feta, crumbled)
  • 1 medium egg, beaten
  • small handful of fresh flat leaf parsley, finely chopped
  • fresh ground black pepper

Palestinian cheese buns2

Method:

  1. Place the flour, salt, sugar, powdered milk and vegetable oil in a bowl and gradually add the water until you have a soft, slightly sticky dough. Turn out onto a work surface and knead for about 10 minutes.
  2. Divide the dough into 8 even pieces and shape into balls, place on a greased tray and cover with oiled clingfilm, leave to rest for at least a couple of hours and up to overnight.
  3. Once the dough has rested make the filling, simply mix together the grated cheese, beaten egg and chopped parsley in a bowl with some freshly ground black pepper. Preheat the oven to 200C.
  4. Grease a work surface and your hands well with olive oil or ghee; take one ball of dough and use your hands to gently spread it out on the oiled surface into a large, thin circle. You should be able to spread it out to about 25cm (10in) wide and it should be thin enough to see through.
  5. Fold one side of the circle over the middle, then the other, so that the dough is almost folded into thirds.
  6. Spread some of the filling along one edge of the dough, fold the closest side over the top of the filling then roll it up into a tight sausage; coil the sausage up in a spiral shape, place the bun on a baking tray.
  7. Re-grease the work surface and your hands and repeat with the remaining balls of dough.
  8. Bake for about 20 minutes until golden brown. Serve warm.

Khachapuri

Standard

kachapori 14/05/2017

The recipe is very loosely adapted from traditional Georgian versions but makes use of what I had in at the time. First, for a lack of Georgian cheese supplies, I used a more generic assortment of cheeses including parmesan and mozzarella, which yielded a satisfactory gooey-ness and savoury flavour.  Instead of mixing them with egg before baking, as is traditional, I used a thick bechamel sauce because I thought it would be a nice change and provide a creamier filling. You can substitute the sauce for egg if you like or even crack one on top when baking! The added tapenade really gave the bread another depth of savouriness and flavour. Rip off the crust and dunk it into the gooey centre for ultimate yum!

Makes 4 large breads.

Ingredients:

Dough:

  • 450g strong white bread flour
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 2 x 7g sachets fast action dried yeast
  • 300ml warm water
  • 2 Tablespoons good olive oil

Filling:

  • 2 tbsp unsalted butter
  • 2 tbsp plain flour
  • ¾ cup milk, cold
  • ¼ tsp freshly grated nutmeg, plus more to top
  • Salt and freshly ground black pepper to taste
  • 320g of equal parts of grated mozzarella and parmesan cheese
  • 4-6 tbsp black olive tapenade (recipe in instructions)

 

Method:

  1. For the dough: Place salt and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
  2. Pour in the water and olive oil. Mix together with your fingers.
  3. Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
  4. Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
  5. For the filling: While the dough is proofing, cook/stir butter and flour in a pan over medium heat for 1 min. Add the cold milk and whisk the mixture continuously until it starts to simmer and thicken. The consistency should be like mayonnaise. Add the grated nutmeg then season with a bit of salt and black pepper. Let the sauce COOL COMPLETELY then evenly mix in the grated cheese (the cheese should not melt). Set aside.
  6. If you’re making your own tapenade: In a food-processor, combine 155g pitted black olives, 6 tbsp extra virgin olive oil, 3 cloves of garlic, 3 anchovy fillets, 3/4 tsp white wine vinegar and 1/2 tsp freshly ground black pepper. Puree the mixture as smoothly as you can. Set aside.
  7. To bake the bread:Preheat the oven on 250C, with a pizza-stone or large inverted cast-iron pan in the middle.
  8. On a lightly floured surface, roll the dough into a large oval with pointy tips then transfer to a piece of parchment paper. Rub 1-2 tbsp of tapenade over the dough, then pile ¼ of the cheese-mixture across the middle. Fold the dough over to partially cover the cheese, then bring the 2 ends together and tuck the tips underneath itself, then pinch at the bottom so it sticks. Repeat with the others.
  9. Slide the parchment with the bread on top, onto the pizza-stone or inverted cast-iron pan. Bake for 10 min until golden browned on all sides.

Baked Chorizo Dip

Standard

chorizod 23/03/2017

My rubbish phone picture really doesn’t do this dish justice but for something I rustled up out of odds and ends in the fridge, it tastes and smells incredible! The rich, spicy sauce is perfect for dunking fresh garlicky bread into.

Serves 1 as a main, 2 as a side

Ingredients:

  • 1 cooking chorizo, case removed and sliced
  • 1 garlic clove, grated
  • 1/2 red pepper, chopped
  • 1 Tbsp tomato puree
  • 3 cherry tomatoes, chopped
  • dash of balsamic vinegar
  • salt and pepper
  • 1 Tbsp fresh basil
  • Handful of spinach
  • Strong goats cheese
  • Garlic bread, to serve

Method:

  1. Heat the oven to 200C. Place a frying pan over medium heat and add the sliced chorizo. Cook the chorizo gently until it begins to release its oils. Flip the slices and continue to fry until beginning to brown. Drain and set aside.
  2. Discard most of the chorizo oil from the pan but keep a little to fry the garlic and peppers in until slightly softened. Add the tomato puree, chopped tomatoes, balsamic, seasoning and basil to the pan and cook for a couple of minutes. Put the spinach in the pan along with a dash of water and cover the pan so the spinach wilts.
  3. Return the chorizo to the pan and stir everything well to combine. Transfer to a little baking dish. Top with crumbled goats cheese.
  4. Place the dish on a baking tray long with some garlic bread and bake in the oven for 12 minutes until the cheese is bubbling and the garlic bread is crispy.
  5. Remove from the oven and try to resist the temptation of shoving it in your mouth instantly. This will result in searing pain although it would be totally justified and expected once you smell how amazing this is!

This dish would work really well with any bread or even as a stir through sauce for pasta as the meaty juices would combine beautifully.