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.
I first remember eating Gozleme in one of the London food markets over 10 years ago and absolutely loved them 😋. I just loved the thin, chewy but crispy texture of the flat bread with the fresh spinach and salty cheese.
So if you didn’t know, what are Gozleme?…
Gozleme is coined from the Turkish word ‘goz’ which translates to ‘compartment or eye’ in English is a sweet-smelling, freshly made pastry that is indigenous to Turkey. Gozleme, as it is popularly called is made from a big, circular dough that has been spread thin like a wafer. This snack is so named because it is made of pockets of dough where toppings are placed and sealed before they are cooked.
I found this amazing recipe it is so easy to follow and make. These turned out to be so delicious and I will definately be making them again. This would work well as part of mezze board. I made these a medium sized, but they can be made any size you want. They are so versatile any filling can be added.
1. Place the sugar, yeast and water in a large bowl and mix well. Keep aside in a warm place for 10 minutes.
2. Add the remaining ingredients (flour, plain yogurt and salt to the bowl. Mix well to form a dough.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes or until smooth.
4. Put the dough back to the bowl, brush with olive oil, cover with a clean towel and allow to rise for 30 minutes or until doubled in size in a warm place.
5. Divide the dough into 10 equal pieces, form balls and roll out each ball on a lightly floured surface into a 23 cm/9 inch circle ( 2 mm thick).
6. On one side of each circle add one-two tablespoons of the mixture.
7. Fold the other half of the dough over and seal the edges.
8. Lightly grease a pan with oil and heat it over high heat. Brush each gozleme with oil and cook for 2 minutes per each side or until golden. Repeat with the remaining gozleme.
For the filling
1. In a frying pan add some olive oil and then the onions, let it soften, then add the garlic let it cook for a minute. Add the salt, pepper and chilli flakes then add the spinach. Place a lid over and let it cook until all the spinach has wilted down.
2. Once cooked, leave to cool and add the feta cheese.
*You may not need all the water as different types of flour absorb at different rates. I recommend to add water gradually.
I haven’t made quiche in a while, I’m not good at making pastry but I cheated, yes I cheated! I brought shop brought short crust, I didn’t want to spend a long time in the kitchen as I was planning to make paella for dinner that evening and no, I wasn’t going to have the quiche for dinner as well. It was for the next day! I always find quiche quite a long winded thing to make, espically if your making your own pastry. I know I cheated this time BUT I do need to practise and get my pastry game on, so it’s on point! Perfect that damn pastry, however I was amazed when I made my Eggless blackforest tart, this tart case actually worked out, shockingly.
I do love a good mushroom quiche, and my aunt is really good at making them, however she has been slacking as I’ve not eaten one of her quiches in a while! I thought from the usual mushroom, I would try something different. This recipe appealed to me a lot as I just love spinach anyway and feta cheese even though it’s slightly salty it has such a nice flavour and then to top it off there’s rich and creamy mascarpone! Like the original recipe states it’s has flavours of Spanakopita, which didn’t click to me a first but yeh of course, no wonder I was drawn to this recipe as I loveeeeee eating that! Unfortunately I did a bit of adapting as there wasn’t any ricotta when I went to buy it at the supermarket so I subed it for mascarpone which is close enough. To the recipe, I added extra flavours to suit my palette but those are optional.
I absolutely loved this quiche, dare to say more than the mushroom, but that is a bold statement, let’s say they are both different but both are good. Apart from the pastry case this recipe is pretty simple. I would suggest to cook and cool the spinach ahead of time just so it can be put together quicker. This recipe is a keeper and I will be making it again, yummy.
2. On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer or fridgefor 15 minutes. Meanwhile, preheat the oven to 190°C.
3. Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes.
4. Once baked remove the beans and parchment, return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry, set aside.
For the filling
1. Cook the spinach then place it in a sieve and press on it firmly to extract as much excess liquid as possible. Once you can handle it, finely chop it and leave to cool. Meanwhile in a large bowl mix the mascarpone so it's smooth, then add the eggs, cream, salt, garlic, pepper, chilli flakes, oregano then whisk and finely add the spinach and onions mix until combined. Then add two thirds of the feta, give a quick mix.
6. Pour the mixture into the prepared pastry case and spread it level, then crumble over the remaining feta.
7. Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
8. Allow to cool for about half an hour before serving.
So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔
I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away!
Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
Preheat oven to 180C
1. Grease a 12 hole standard muffin tin with melted butter
2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
5. Add the milk mix to the flour mix, gently mix but don't over mix
6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
7. Repeat for the rest of the muffins.
8. Bake for 20 - 25 minutes. They should be golden on top and spring back.
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.
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.
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.
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
A fluffy and lovely courgette frittata with mozzarella and cheddar
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.
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.
Soft and flakey Guinness scones with spring onions and cheese
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.
*Instead using the extra melted butter, next time I would just use the full amount (85g) frozen.
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.
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.