This bread is amazing. It’s based on the recipe in the Thermomix Everyday Cookbook, but I added cheese, salt and chilli to make something that’s absolutely bursting with flavour.
I recently made it for a friend’s barbecue, and it was a real hit. A few people even expressed surprise that it hadn’t come from a bakery.
It is a little bit fiddly, but well worth it. You could save some time by making the butter ahead, or by mixing the garlic and rosemary through softened store-bought butter.
- 450g lukewarm water
- 1 sachet of dried yeast (1 tbs)
- 1 1/2 tsp sea salt
- 750g baker’s flour
- 100g olive oil
- 3 garlic cloves
- 3 sprigs of rosemary
- 600g pure cream
- 500g water, chilled
- 1 tbs sea salt, unground
- 1/2 a cup of grated parmesan
- 1 tbs chilli flakes
- Place 450g water, yeast, salt, flour and oil into the Thermomix bowl and mix for 6 seconds on speed 6, then knead for 2 minutes on the kneading function.
- Transfer dough onto a lightly floured bench top and work into a ball. Wrap with a tea towel and leave in a warm area to prove for about 30 minutes. Preheat the oven to 180C.
- To make the herb butter, place the garlic cloves and rosemary leaves into the Thermomix bowl and chop for 3 seconds on speed 7. Scrape down the sides of the bowl.
- Insert the butterfly and add the cream. Mix for 3 minutes on speed 4 or until solids have separated. Remove the butterfly. Strain the butter through a cheesecloth, reserving the buttermilk for later use.
- Return the butter solids to the mixing bowl with 500 g of chilled water. Mix for 10 seconds at speed 4. Use the cheesecloth to strain the butter again, squeezing as much water out as possible. Set the butter aside.
- Once the dough has doubled in size, knock down the dough and roll it into a large rectangle that is just under 1cm thick. Dust with a little flour. Spread the herb butter over the dough, and then sprinkle with the chilli, salt and half the cheese.
- Grease a 24 cm cake tin. (I like to do this by rubbing the cheesecloth over the pan, to use any residual butter on the cheesecloth).
- Using a butter knife, cut the dough into 4 cm wide strips. Fold each strip into a concertina pattern and place into the cake tin and press the strips together. Sprinkle with the remaining cheese and allow to rest for 10 minutes.
- Bake for 40 minutes or until golden. Allow to cool for 5 minutes before transferring to a wire rack.
I guess I should start by apologising for the long delay between posts. Canberra had two back-to-back long weekends, and I went away for both of them. The week in between them was busy as well. As a result, I was barely at home in the evening, and when I don’t cook, I can’t blog.
I’m going to get working again, so we should be back on the regular schedule.
But for now, here is a recipe for really good roast potatoes. I usually make this with olive oil, but I had some lard left over from my attempt at puff pastry, so I used that instead. Duck fat is also a good bet. These potatoes are cut into small pieces for a quicker cooking time and more surface area (yum). They’re pretty high fat, so the non-CF people can have a smaller serve of these, and more of the other things.
- 4 medium potatoes
- 50 g of lard
- 4 garlic cloves, unpeeled
- 3 large sprigs of rosemary, cut into pieces
- Salt and pepper to taste
- Heat oven to 220C. Put the lard in a heavy-based roasting dish and put in the oven to melt.
- Cut the potatoes into 2 cm cubes. Don’t peel the potatoes first – the skin is good.
- Once the lard has melted, remove the roasting dish from the oven. Add the potatoes, garlic and rosemary and mix well to coat everything with lard.
- Return roasting tray to the oven and roast for 20 minutes.
- Add salt and pepper to taste.
Serve with meat and a salad. We had it with lamb chops and a greek salad.
Anyone who’s ever been to a party at my house has probably tried these morsels. I love making these for crowds because they’re cheap, easy to make in big batches, easy to eat one-handed, tasty, and substantial enough to soak up some alcohol.
This also makes them great lunchbox snacks, which is a good thing for us. For someone trying to maximise their energy intake, having good snacks throughout the day can be better than trying to finish three enormous meals.
Zucchini bites are particularly good snacks for CF-ers, with some fat from the cheese, bacon and oil, and some nutrients from the vegetables.
I’m told that children and drunk people tend to like the same food, so I’m sure these will be popular with kids as well.
- 7 eggs
- 1 cup self-raising flour, sifted
- 3 zucchini, grated
- 2 carrots, grated
- 1 large onion, finely chopped
- 2 rashers of shortcut bacon, trimmed and finely chopped
- 1 cup grated cheddar cheese
- ¼ cup vegetable oil
- Preheat oven to 170C.
- Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, carrots cheese and oil and stir to combine.
- Divide between 18 muffin tins and bake in oven for 25 minutes or until cooked through.
After I made three types of nut milk in a week, I ended up with a large amount of nut meal to use up. This is what I did with the almond and hazelnut meals.
These won’t rise the way a traditional choc-chip cookie will. Instead they make a thin, wafer-like, and extremely rich biscuit.
- Strained hazelnut meal and almond meal from nut milks
- Additional almond meal (if needed)
- 125g butter, softened
- 2/3 cup of brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 cup chocolate chips
- Pre-heat oven to 180C
- Line a baking tray with baking paper and spread the nut meals over the tray. Bake in the oven for 20 to 30 minutes until completely dry. (I checked it and stirred a little at 10, 20 and 25 minutes, and it took about 30 minutes in total. This will depend on your oven). Turn down oven to 160C when nut meal is done.
- Beat butter and sugar until it is soft and fluffy. Beat in the egg and vanilla essence
- Measure out 1 1/2 cups of nut meal. If necessary, top up with additional almond meal. Add the nut meal, baking powder and chocolate chips to the butter mixture and fold through.
- Place teaspoons of mixture on a lined baking tray and bake for 20 minutes. Remove when they are brown but still soft and allow to cool. The biscuits will harden as they cool.
I’ll post a recipe to use up the cashew meal on Friday.