I wanted to try something new from ‘the book of buns’ which I’ve used previously to make Tootmanik. I love this book, it has the most amazing bread recipes from around the world. So instead of being boring it makes you explore the world of bread/bun recipes. After a very indulgent December of over eating a load of chocolates and other sweet stuff I wanted to bake something savoury. A lot of recipes include a starter dough, I still need to have a go at using a starter dough recipe. This one seemed quite simple and it had cheese in yummmmmm 🧀 . Love cheese!!!
After looking over the method it seemed that it was just like making a scone but a yeasted scone. So after all that it was a scone in the end of the day.
Oh hey, bye bye 👋 2017 and bring on 2018 🎉, let’s hope it brings happiness for everyone.
So as my first post of 2018, this year I still want to carry on with my baking and cooking adventure. I want to experience different taste and experiences as I do every year and yet I still am greatly in love with food and I don’t think that will ever stop!
Over the holidays I did some baking (of course) it was very Christmasy based. I made some gingerbread men finally after having my cutter for 2 years! yes I know, how bad is that?! unfortunately I didn’t get a chance to photograph them. I also made Lebkuchen these are spiced German biscuits and are AMAZING they bring the most amazing smells of Christmas waft through the house, I just love them and their intense spiced flavour.
Back to this post, these tiramisu truffles were made for NYE, I celebrated with my family, the best way for me. I thought these truffles would bring a little bit of sparkle into the new year and I had to add a bit of liquor obviously. I really love tiramisu and when I came across these I was super excited to make them and thought they would fit perfectly for NYE.
These truffles are super easy to make and it does resemble the lovely flavour of tiramisu.
Delicious Tiramisu inspired truffles, soft, creamy and full of coffee flavour
1. In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
2. Using a hand mixer (or stand mixer) add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time. You do not want a goopy consistency. It should be similar to a soft cookie dough. Transfer the mixture to a tupperware container and place in the fridge for 45 minutes to an hour.
3. Line a baking sheet or plate with parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet.
4. Melt the chocolate and stir in the espresso powder. Dip a cold tiramisu truffle balls into the melted chocolate and transfer it back to the baking sheet/plate. (I uses a fork) Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
5. Place the back in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
I made these cups for diwali treats, they are prettier (or maybe more rustic looking 🙃😄) then your usual Bounty bars. They are lovely tasting cups with the gooey, rich, sweet coconut filling and crisp outer chocolate.
These were a bit time consuming to make so just remember to be patient, oh and also silicon paper cases would help but as I didn’t have any I used paper cases and made the chocolate shell a bit thicker so they would be easier to get the cups out. As these were also fiddly to remove from their casing they can also break really easy so a patch job is needed.
I did like making (and eating these! 😄) although they were not the easiest. I would make them again as they tasted really yummy!
1. Place the shredded coconut, condensed milk and golden syrup into a medium sized bowl and mix until combined. Set aside.
2. Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth.
3. Using a 1/2 teaspoon measuring spoon, drop it into paper or silicon cups spread evenly.
4. Allow to harden in the refrigerator for about 10 minutes.
5. Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
*I toasted the coconut using a dry frying pan, keep an eye on it.
I really fancied having a tasty Vegi burger, I keep hearing and seeing all new burger joints being opened up across the UK. I think it’s definitely the on-trend food at the moment and it got my taste buds going to making my own. These burgers aren’t your normal burgers, I love the fact they are made from mushrooms, not one of those whole mushrooms stacks that you see in my burger joints and seriously how do you bite into one of those? Actually lets not get started on how I’m such a messy eater and do struggle eating burgers, it’s definitely not something I have grasped how to work out, usually it ends up in a complete utter mess, food all over my plate, hands dirty and you can’t imagine how many napkins I go through, probably end up killing a tree!.
Anyway forget talking about my messy eating habits, back on the burger. I love the vibrant outburst of green, yellow and red in these burgers, quite bright and rainbow like, it made them look more appealing as you know burgers patties are just not that appealing especially Vegi ones. I like the fact these burgers kept it’s shape and it had different textures so gave it a bit of a bit of a bite. I added extra flavourings and a bit of spice to make sure it’s full of flavour.
Mushroom and Black Bean Burgers
A mix vegetable burger with mushrooms and black beans
1 tbsp - Worcestershire *for full vegetarian style use one that does not contain anchovies
2 - garlic, minced
1 tsp - smoked paprika
1/2 tsp - chilli flakes
1/2 tsp - ground coriander
Good amount of freshly pepper to taste
1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms, the rest of the beans, broccoli, pepper, garlic, smoked paprika, chilli flakes, ground coriander, pepper, onion and worcestershire.
2. Then add in the eggs and bread crumbs and mix gently with a large spoon until the mixture is combined. Shape the mixture into burger patties and place on a plate and leave in the fridge to set for at least 1 hour.
3. Heat a frying pan with oil and cook the burgers for 3-5 minutes each side until slightly brown.
Well I never knew you could make scones with courgettes, who knew? but then again, I think there are so many scone recipes that I’ve come across. I loved the kale and blue cheese scones I made. They were unusual also and really tasty!
I like courgettes, they are quite versatile and best of all they are the original sprizialise vegetable. These scones were quite tasty and with the addition of courgette, they were healthy right?
I adjusted the original recipe and omitted the sugar and replaced the sour cream with greek yoghurt which worked out fine.
2 1/2 cups - plain flour, divided plus extra for dusting on surface
3/4 tsp - salt
1 tbsp - baking powder
1/2 tsp - baking soda
113g - unsalted butter, VERY cold and cut into tiny pieces
1 large - egg, beaten
1/2 cup - greek yoghurt
2/3 cup - zucchini, grated and drained (measure the courgettes once they are drained)
11/2 tsp - dijon mustard
Pepper to taste
1 tsp - dried parsley
1 tsp - garlic powder
chilli flakes to taste
3/4 cup - sharp cheddar cheese, grated, divided
Extra cheese for topping
1. Preheat oven to 205°C. Line a large baking sheet with parchment paper.
2. In a large bowl mix together flour, salt, baking powder, baking soda, parsley, garlic powder, pepper and chilli flakes.
3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a breadcrumbs. Add the grated courgettes and cheese and toss into the flour.
4. In a small bowl, whisk together the egg yoghurt and dijon mustard, then add to flour mixture. Gently fold them into dough with a spatula until combined.
5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) then use the scone cutter. Repeat the process until all the dough has been used. Place the scone on the baking tray and sprinkle the top of each scone with a little cheese.
6. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
Cornish pasty, Gyoza, Samosas, Burek, Spanakopita every country has their own style of pastries and this is a Latin Europe/American one. I have tried these before and enjoyed them, I decided I will make them one day and today was the day!
I have a deep love for cook/baking books but I have a lot of them and have a bad habit of just drooling over the pics making a recipe or two and then it goes back on the bookshelf, some books I haven’t even made anything from! I really have to hold back from wasting my money on them but sometimes I really get so tempted and on this occasion I took the plunge and recently brought the book ‘baking with vegetables’.
This book is awesome, I was really inspired, the recipes are amazing all based with vegetables and they are sweet and savoury. The first recipe that took my fancy was the kale and blue cheese scones, which were really tasty and this empanadas one.
The sound of chilli and cheese together is something that grabs my attention them two work well together. I really like fresh chillies in food it’s so tasty and melting cheese all i think of is ohhhhh gooeyyyyy cheese yummy, it just such an amazing combination.
I did make changes to this recipe, the originally recipe grilled the chillies but I decided to use fresh chillies and seasoned the flour. The recipes was said to make 12 empanadas but whilst I rolled it out I realised the pastry was to thick, I’m not a fan of really thick pastry and rolled mine to £1 thickness.
1-4 chillies finely chopped (red, green, birds eye, which ever you fancy) - depending on your taste
150g - mozzarella cut into small pieces
115g - feta crumbled (you could just use the whole packet)
1/2 small - red onion
1 tsp - oregano
1 tsp - smoked paprika
1 tsp - cayenne pepper
generous amount of fresh ground pepper
For the dough
1. In a food processor add the flour, salt and spices blend until mixed. Add the butter and blend until it resembles crumbles, add the egg and water until it forms a dough, don't over combine. Chill in the fridge for 30 minutes.
For the filling
1. Start by cutting the potatoes into small pieces and setting to cook until just tender. Once cooked leave to cool.
2. Divide the dough into 20 or more balls, roll out each one so they are roughly 121/2 / 5" dia in size.
3. In a bowl add the cheeses, spices, chopped chillies and cooled potatoes mix so all the seasoning is dispersed.
4. Preheat the oven at 220°C and line a baking tray with baking paper.
5. Take one of the circles moisten each edge with some water and then fill half the circle with cheese mixture. Flatten the edges slightly and then using a fork crimp around the semi circle.
6. Place them on baking tray, brush with milk and egg and bake for 18-20 minutes.
So my second attempt with the left over Guinness were these Guinness truffles. These were quite simple to make but very messy when rolling out the truffles into a ball. My truffles are more rustic like then balls like lol, oh well I think they look like truffles.
I didn’t find the taste of the Guinness came through strongly and I did add a slight bit more to the mixture. There is more of a full of chocolate taste then Guinness taste.
These truffles are a nice treat to finish off a lovely meal, they are rich, tasty and indulgent.
1. Put the cream and Guinness in a saucepan and bring to the boil then add the chocolate. Reduce the heat and allow to simmer until the chocolate has fully melted. Make sure you stir the mixture regularly.
2. Leave the chocolate mixture to one side until it is cool to the touch and starting to solidify, but not set (if it doesn't set place in the fridge for a while). Take generous teaspoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or whatever you prefer. This part is really messy and your hands will be covered in chocolate.
I was still in the mood of using my mini muffin tin after making my Mini Christmas Muffins. There is always more of a demand of having savoury foods in my house, so I thought I would look for a recipe used the measurements for mini muffins.
I wanted to add Olives and Feta not Goats Cheese yuk!
These were quire tasty but they do look quite anaemic. As like my Christmas muffins, I can’t seem to get the colour on these mini bad boys! I’m not sure why it is?
These are really easy to make, so give it a go and they look so cute too!
I do enjoy eating cheese savoury muffins. I have a recipe on my blog for Cheese and Spinach savoury muffins already. They were really yummy but they did take a long time to make, so I wanted a quicker recipe to try for those times when your in a rush and need your instant savoury muffin hit.
These muffins turned out really well, I really liked this recipe, it was the basic wet to dry mix and they turned out moist and light. I would definately use these for my quick recipe fix.
The website I used has a number of different amazing veg recipes I would check it out, she’s really good.
Savoury muffins with feta cheese and spinach
Moist savoury muffin with feta, cheese and spinach
There was an abundance of broad beans in my house this year!!! I actually really like them, they are great in salads with a bit of lemon, olive oil, mixed herbs and of course chilli flakes! They have a perfect marriage with feta complete yumminess! I thought why don’t I combine these two partners to make an amazing little baby children!
I made this recipe up myself, I like having snacks even though they can be unhealthy, as these have broad beans in them I thought they are not that unhealthy right?
juice of 1/4 lemon as well lemon zest (might as well add it)
Good few sprigs of fresh parsley roughly chopped
Good gulg of olive oil
1. Cook the broad beans for about 8-10 mins until tender. Leave to cool.
2. Add all the rest of the ingredients to a food processor as well as the broad beans. Process to a fine but slightly chunky texture, enough to make little patties test making one. (if the patties don't hold you may have to reprocess it again).
3. Leave in the fridge for 30 mins.
4. Mould into small patties
5. Shallow fry for 8-10mins each side on a medium heat.
6. Serve and enjoy!
You can add as many or little herbs and spices to make it fit to your taste buds.
I would fry one pattie first to check the flavours and then add any flavours if needed.