Savoury – Love. Eat. Sleep. Food

Tootmanik s Gotovo Testo

May 29, 2017 No Comments

It’s been a while since I made bread, a very long time but today was the day. It’s been a very rainy Bank Holiday Monday, literally all day, like come on, not just a couple of hours THE WHOLE DAY!!! but I shouldn’t really complain as the Saturday and Sunday have been really sunny and I have enjoyed it.

As I’ve had such a busy weekend I thought I would spend the Monday baking something a bit different and savoury, which is unlike me. Bread is the best thing to make when you have a lot of time on your hands. A while ago I bought a book called ‘the book of buns’, it’s an incredible book all relating to bread around the world. It has so many amazing recipes I want to try but it will probably happen on yet another rainy day!

The Tootmanik (I’ve shortened it sorry if I’m not supposed to be, really it a mouthful!) This was the first recipe I tried from the book, this recipe really intrigued and fascinated me. I really liked the abundance of feta cheese being used as I love feta and it was something I definitely wanted to try. Also this isn’t like your usual bread recipe, it’s more like flat bread, stuffed, layered kidnaof thing so completely different to the norm! which made me what to try it, even more, to find out the outcome.

The lathering of the butter on each layer and the top made the bread really soft, but it also is really chewy, and with the addition of the feta cheese and herbs it makes it so tasty. Something I would really enjoy eating on a beautiful day at a picnic.

Tootmanik s Gotovo Testo

2017-05-29 10:10:50

Yields 24

A salty, buttery, layered feta cheese pastry

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Prep Time

3 hr 20 min

Cook Time

30 min

Prep Time

3 hr 20 min

Cook Time

30 min

Ingredients

200g - Plain Flour
250g - Wholemeal Flour
2g - instant yeast
250g - milk, boiled then cooled to room temp
21/4 - salt
Freshly ground pepper to taste
100g - butter melted

Feta filling

200g - Feta Cheese
Good amount of pepper
2 - cloves of garlic, finely minced
1 - egg
50g - butter melted and cooled
Fresh handful of herbs - I used parsley
1 tsp - Paprika
50g

Instructions

1. In the saucepan add the milk and heat until it's nearly boiled, leave to cool until it's at room temperature. Once it's cooled you can start making the dough.
2. In a stand mixer using the dough hook, add the flour, salt, pepper, yeast and melted butter, slowly blend and pour in the warm temperature milk.
3. Knead the dough for at least 10 minutes, starting with a slow speed then change to the faster speed, making sure the dough all comes together.
4. Pull the dough together into a ball and place in a clean bowl, cover for at least 2 hours.
5. In a medium bowl add the egg and whisk, then add the crumbled feta, cooled butter, pepper, garlic, paprika and mix until combined, don't overmix.
6. Once the dough has had enough time to prove, shape the dough into a sausage and cut into 9 equal parts. On a floured surface, take three of the balls and roll them into 4x4" rectangle. Brush the top of two of them with the melted butter. Then place one on top of each other. Roll them out together until it reaches 12" (approx 30cm). Place this onto a baking try lined with baking paper. Add half the feta cheese mixture and spread it evenly over the layer, repeat with the other layer.
10. On the last layer make sure you roll the dough out so it's bigger then the other layer. This needs to be tucked under and rest of the layers. This needs to be secure as you don't want the filling to fall out.
11. Cover with a tea towel and let it rest for 1 hour.
12. Preheat the oven to 200°C, brush the pastry with butter and sprinkle with paprika bake for 30mins.

By Jane Mason

Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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Recipes, Savoury, Snacks

Mushroom, Vegetable and Black bean burgers

April 15, 2017 No Comments

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

2017-06-01 11:45:38

A mix vegetable burger with mushrooms and black beans

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Prep Time

15 min

Prep Time

15 min

Ingredients

2 cups - portabella mushrooms, cubed (smaller pieces); gills removed
2 cups - cooked black beans, rinsed and divided
1 cup - minced broccoli, fresh only
1 - yellow pepper, finally chopped
1/2 cup - red onion, minced
3 XL - eggs, beaten
1/2 cup - plus 2 Tbl Panko or Gluten Free Panko
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

Instructions

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.

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Main Meals, Recipes, Savoury

Cheesy Courgette Frittata

May 7, 2016 No Comments

Whilst I was grating the courgettes for the courgette scones I was making. I overgrated and I decided the left over courgettes would be great for making into a frittata or was it a tortilla? I had to check what the difference is between them…thanks to google…this is the difference.

The main difference between a tortilla and a frittata is in how the eggs are finished. Both preparations begin with the eggs and filling, cooked stovetop in a frying pan. But whereas the frittata is finished in the oven, Spanish tortillas are flipped and finished on the stovetop. Google

So in the end I made a frittata, I didn’t realise that was the only difference between them is that it?!

This frittata was so simple and easy to make and would make a easy dinner if your busy. It does take a long time to cook, but prep work is simple and you can leave it in the oven whilst you get on with other things.

You can also experiment with flavours and ingredients as long as you have enough eggs. I think this is a good way of getting rid of vegetables that are stuck in the back of the fridge. To make it more luxurious is to add some good cheeses.

Cheesy Courgette Frittata

2016-05-17 06:53:51

A fluffy and lovely courgette frittata with mozzarella and cheddar

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Prep Time

15 min

Cook Time

35 min

Prep Time

15 min

Cook Time

35 min

Ingredients

4 - eggs
1/2 cup - grated courgettes (squeeze out excess water)
1tsp - dijon mustard
chill flakes to taste
1 tsp - dried parsley or fresh parsley would be even better
1/2 tsp - garlic powder
Salt and pepper to taste

Instructions

1. Preheat the oven to 175°C.
2. In a mixing bowl, crack all 4 eggs and whisk. Add the seasoning then add half the grated courgettes and mix until combined.
3. Pour the egg mixture into a well greased cast iron or dish that can be put in the oven. (If you don't have a ovenproof pan).
4. Place the rest of the grated courgettes and randomly scatter the teared mozzarella.
5. Leave to cook for 35-40 mins.

By Me

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Recipes, Savoury, Scones, Snacks

Cheesy Courgette Scones

May 7, 2016 No Comments

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.

Cheesy Courgette Scones

2016-05-17 04:39:14

A delicious cheese and courgette savoury scone.

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Prep Time

25 min

Cook Time

22 min

Prep Time

25 min

Cook Time

22 min

Ingredients

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

Instructions

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.

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Recipes, Savoury, Scones

Guinness Scones

March 20, 2016 No Comments

In light of St Patricks day and to celebrate such a day. I found this recipe for Guinness scones which I thought was really unusual. I have never made scones with Guinness and just had to try them to find out how they turned out.

I really like eating and making scones, savoury and sweet. I make a lot of savoury scones as my family like them. I usually use milk or buttermilk to bind the dough together and it was the first time I used Guinness as a binding agent. The scones turned out well however the taste of Guinness was very subtle.

Guinness Scones

2016-03-20 06:16:10

Yields 12

Soft and flakey Guinness scones with spring onions and cheese

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Prep Time

25 min

Cook Time

15 min

Prep Time

25 min

Cook Time

15 min

Ingredients

2 1/4 cups - flour
2 1/2 tsp - baking powder
1/2 tsp - baking soda
1 tsp - salt
56g - Irish butter, frozen, plus 28g - melted*
6 oz - cheddar, grated
2 spring onions - thinly sliced
1 tbsp - dijon mustard
7 oz - Guinness
Pepper to taste

Instructions

1. Preheat the oven to 220°C and spray or line a baking tray with greaseproof paper. In a medium sized bowl, combine the flour, baking powder, baking soda, salt and pepper and whisk together. Using a box grater, grate the frozen butter into the flour mixture and then quickly toss to coat all the butter pieces with flour. Place the whole bowl in the freezer or fridge.
2. Meanwhile grate the cheese, slice the scallions into small pieces and in a separate bowl whisk together the mustard into the beer. Remove the bowl from the freezer/fridge and mix in the cheese and scallions until combined. Make a well in the center and pour the mustard beer mixture in the centre. Use a rubber spatula to gently mix until it just comes together.
3. Place the dough on floured surface. Pat the dough out until it's about 1-11/2" thick and use a scone cutter or glass to cut out rounds.
4. Place in the oven and bake for about 15-20 minutes until they are golden brown. Remove from the oven and immediately brush with melted butter. Serve warm.

Notes

*Instead using the extra melted butter, next time I would just use the full amount (85g) frozen.

Adapted from Coley Cooks

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Recipes, Savoury, Scones

Garlic Mushrooms and Rosemary Scones

January 2, 2016 No Comments

I had this idea of using garlic mushrooms and putting them in scones, I really like garlic mushrooms they are so versatile and can be used in so many things.

I used a old scone recipe that I adapted by adding the mushrooms. I wasn’t sure if it would work as mushrooms are very watery and scones mix should be a bit dry but I just tried and hoped! Luckily they did work out and were very tasty.

Garlic Mushrooms and Rosemary Scones

2016-01-02 12:33:42

Yields 7

Delicious garlic and rosemary scones

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Prep Time

50 min

Cook Time

15 min

Prep Time

50 min

Cook Time

15 min

For the mushrooms

5 medium sized - mushrooms cut in cubes
1 clove - garlic minced
1 tbsp - chopped rosemary

For the scones

2 cups - plain flour
1 tbsp - baking powder
½ tsp - salt
1/3 - cup olive oil
Little bit of milk to bind
20g - cheese
5 oz - greek yogurt

Instructions

1. To start make the mushrooms. In a frying pan heat some olive oil and add the garlic for a few seconds then the mushrooms. Season to taste with salt and pepper and add half the rosemary. Leave to cool, very important.
2. Once the mixture is nearly cool. Preheat oven to 215°C and line a tray with baking parchment.
3. In a bowl combine the flour, baking powder, rosemary, salt, pepper and cheese, mix well.
4. Add the olive oil and greek yogurt. Mix together then add the cooled garlic mushrooms. Add milk to bind the dough together.
5. Mix until combined don't overmix.
6. On a floured surface pat down the dough and with the scone cutter cut the scones out. Repeat until finished.
7. Bake for 15 minutes rotating halfway through.

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Recipes, Savoury, Scones

Kale and Stilton Scones

October 25, 2015 No Comments

I’m always up for a savoury scone me and this recipe was so different and really appealing which really tempted me. I really liked the fact it used kale, it’s really good for you and I often try to use it in recipes. These scones gave a lovely vibrant green colour which was so pretty.

These rustic scones were something I did enjoy they were really tasty, moist and hearty. I think there was just enough stilton a bit more would have been too strong in flavour for me. These taste best served warm with a generous amount of salted butter yummmmmmmy!

I was also trying to think of variations that I can add to this recipe, I thought of adding walnuts or instead of using kale I thought I would try spinach and feta cheese.

Kale and Stilton Scones

2015-10-25 12:40:35

Yields 13

Scones with healthy kale and strong stilton

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Cook Time

15 min

Cook Time

15 min

Ingredients

200g - kale
1 - small onion finely chopped
250g - wholemeal flour
60g - unsalted butter
2 tsp - baking powder
1/2 tsp - baking soda
3/4 - salt
freshly ground pepper to taste
140g - blue cheese crumbled
1 - egg beaten
100-125ml - buttermilk

Instructions

1. Measure out the kale and in a food processor pulse until it reaches finely chopped texture. Steam the kale until tender, leave to cool then squeeze as much of the access liquid out as possible.
2. Whilst the kale is steaming fry the onions in a frying pan and until soft, remove from heat and leave to cool.
3. Preheat the oven to 200°C, line a baking tray and have a 6" scone cutter to hand.
4. In a food processor add the flour, baking powder, bicarb, salt, pepper and pulse. Add the butter and pulse again for a minute or two. Then add the kale, onions and 75g of the crumbled cheese. Pulse again, then add the egg and buttermilk and pulse until it forms a soft dough. If the mixture seems too dry or wet and buttermilk or extra flour.
5. On a floured surface add the dough and press it down to 2cm thickness. Using the cutter cut the scones and place on the baking tray. Brush with milk and scatter the remaining stilton cheese over each scone.
6. Bake for 15-18 minutes or until it's slightly risen and the bottom of the scone has browned in colour.
7. These can be eaten warm but leave for until it's cool enough to handle.

Adapted from Baking with vegetables

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Recipes, Savoury, Snacks

Chilli, Cheese and Potato Empanadas

October 25, 2015 2 Comments

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.

Chilli, Cheese and Potato Empanadas

2015-10-25 11:12:02

Yields 20

Gooey cheese, chilli and potato empanadas

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Prep Time

1 hr

Cook Time

18 min

Prep Time

1 hr

Cook Time

18 min

For the dough

425g - Plain flour
175g - unsalted butter
1 whisked - egg
50ml - cold water
1 tsp - salt
1 tsp - cayenne pepper (optional)
1 tsp - paprika (optional)
1/2 tsp - ground cumin (optional)
generous amount of fresh ground pepper

Filling

2 small - potatoes
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.

Adapted from Baking with Vegetables

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Eggless, Recipes, Savoury, Scones

My ‘Go To’ Cheese Scones

February 8, 2015 No Comments

I have made savoury scones in previous posts. The spicy cheese wholemeal scones and moist greek yoghurt scones.

These scones are the latest ones I’ve tried and I used this recipe for my Afternoon Tea as I really liked them, they worked out well. They are quite simple to make and are moist in texture and tasty. I used cheddar in my previous batch but this time I only had red leicester but any cheese will do.

I think these are my go to scone recipe if I just want plain traditional cheese scones.

My go to Cheese Scones

2015-02-14 14:15:39

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Prep Time

15 min

Cook Time

13 min

Prep Time

15 min

Cook Time

13 min

Ingredients

8oz S/R flour
2oz Butter
2oz - Grated cheddar (plus extra too top)
1 tsp - baking powder
1 tsp - mustard powder
1 tsp - salt
Freshly ground pepper to taste
140 ml - milk

Instructions

1. Preheat the oven to 220°C and line a baking tray. In a bowl mix flour, baking powder, mustard powder, salt and pepper in bowl
2. Rub in butter until resembling breadcrumbs
3. Add the cheese. Make well in middle and add milk, quickly mix together too form dough and turn out onto a floured chopping board/work surface.
4. Brush tops of scones with milk and top with sprinkle of cheese.
5. Bake in 220°C for 13mins

Adapted from Dave on Digital

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Muffins, Recipes, Savoury, Snacks

Mini Feta, Olive and Rosemary Muffins

October 3, 2014 No Comments

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!

Mini Feta, Olive and Rosemary muffins

2014-10-23 05:12:07

Yields 10

Moist and flavoursome mini savoury muffins

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Prep Time

15 min

Cook Time

20 min

Prep Time

15 min

Cook Time

20 min

Ingredients

1 tbsp - butter (I used oil)
1/3 cup finely chopped red onion
3/4 cup - Plain flour
1/2 tbsp - baking powder
1/4 tsp - salt
1/2 cup - milk
1 - egg (I used medium)
1 tbsp - Greek yogurt
1 tbsp - freshly chopped rosemary, plus more for garnish
6 - olives chopped
2 ounce - softened goat cheese - No way!!! I used feta

Instructions

1. Preheat oven to 200°C. Lightly spray the muffin tin with oil spray.
2. In a large bowl, sift together the flour, baking powder and salt. Add the olives, rosemary
3. In a jug, whisk together the egg, milk, oil and Greek yogurt.
Pour wet ingredients into the dry ingredients and gently fold to mix. Do not over mix.
4. Evenly spoon the batter into 10 muffin tins. Add a rosemary as a garnish.
5. Bake for 20 minutes, or until golden brown.

Notes

Add or remove any ingredients be experimental!!!

Adapted from Tablespoon

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