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Sourdough Cornbread

Jan30

Ingredients

100gms cornflour (fine maize flour a type of polenta)

400 gms white heat flour

230 gms spring water

85 gms active rye sourdough starter

10 gms fine sea salt

Method

  1. In the evening before baking, first mix 100 gms maize flour with 100 gms hot water and set aside to cool slightly.
  2. When the maize flour has cooled down, dissolve the 85 gms of your active rye sourdough starter into 230 gms water and add the 400 gms of white wheat flour and cooled maize flour. Mix by hand until all ingredients come together. Cover the bowl (I use a clear plastic shower cap) and let the dough rest for 30 minutes. This rest is called autolyse, which makes the dough more extensible. You can feel how the dough is more extensive after the rest.
  3. Add the 10 gms of salt and mix and squeeze it into the dough.
  4. Knead the dough for 5 minutes (either by hand or with your dough hook on your mixer) or until you see and it doesn’t tear, then transfer it to a clean bowl. Cover the bowl and let it rise overnight until almost doubled in volume. Around 5-10 hours depending on the warmth of your kitchen. ( a good tip I find is to put the dough into the oven with just the light on, this speeds up the fermentation time)
  5. In the morning the dough will have have almost doubled in volume, look like a pillow with a few bubbles on top.
  6. Using your plastic dough scraper tip the dough out of the bowl on to a lightly floured surface.
  7. Pre-shape the dough into a ball (stretching the surface as much as you can it helps with the final strength and rise of the bread), let rest for 15 minutes. Flour your proofing basket so the dough doesn’t not stick, I find I still need to flour the basket even if it is linen lined. I just use bread or plain flour.
  8. After 15 minutes, turn your dough over and shape it by your preferred method. I generally fold it like an envelope and then roll it up, or stitch it up twice, making sure once again you are creating tension while folding.
  9. Place your loaf into your proofing basket and dust it with flour. Cover it and let it rise until it is larger in volume (size) it generally takes about 2-3 hours. You will know your dough is fermented if you push with your finger and it springs back.
  10. Preheat your dutch oven for at least 30 minutes at baking temperature of 250C degrees, when it is preheated gently tip the loaf out of the proofing basket onto bake for 20 minutes with the lid on 250C degrees and then take the lid off and reduce the temperature to 230C degrees and bake for another 20-25 minutes until the bread has a nice golden crust.
  11. Cool on a wire rack for at least 2 hours before cutting, this is the hardest part, but the crumb needs to settle, it you cut it too early it will be gummy.

NOTE: (I find it generally takes about 4-5 hours to become active, an active rye starter looks bubbly, and it has risen to double the size since the feeding, it is important to use before it starts to recede when it’s at it’s strongest)

NOTE: Maize flour does not have much gluten so there is no need for stretches and folds.

Sourdough Foccacia

Aug31
Unbaked foccacia looking wonderfully bubbly and ready to bake

There is nothing easier and nothing better than sourdough foccacia, it’s a great crowd pleaser, and so so moreish. I have made it so many times and it is very forgiving it just bakes up beautifully without any hassles, and we love that sort of recipe right?

This is an easy method, and a good recipe to try if you haven’t made it before or if you’re not having any luck with previous attempts.

There is no need to build a levain, just use some of your sourdough starter when it’s mature and ready to go. You can also add some whole-wheat flour if you choose to, I didn’t, but my starter is fed with 1/3 rye flour all the time.

Ingredients:

  • 210gms strong bread flour
  • 155gms spring water
  • 20gms extra virgin olive oil
  • 6gms sea salt
  • 75gms mature sourdough starter

Method:

  1. Mix everything except the olive oil together either by hand or use a stand mixer with a dough hook (I used my Kitchenaid mixer) for 1 minute on low speed, then knead for another 5 minutes on speed 2.
  2. Now add the olive oil and knead again for another 5 minutes on speed 2, or you can also do slap and folds if you’re doing this by hand.
  3. Rest for 30 minutes, then do a coil fold, and fold again every 30 minutes until you have done 4 folds.
  4. Stretch into an oiled rectangular baking tin, and cover and cold proof overnight.
  5. Take out in the morning (or later) and let it rest on the bench for about 5 hours before you want to bake it.
  6. Wet your fingers and dimple the dough gently down into the pan base.
  7. Drizzle over 1 or more tablespoons of extra virgin olive oil and some sea salt flakes, then press some halved cherry tomatoes and rosemary sprigs into the holes evenly spaced around the dough.
  8. Bake at 230degC for 25-30 minutes.

I like to drizzle it with some more olive oil when it comes out of the oven and cooling in the pan for a few minutes before you remove it. It is best eaten straightaway while warm, and best eaten on the day you bake it. That is never a problem here, it is always devoured in one sitting!!! Enjoy!

Chocolate Crinkle Top Cookies

Jun21

These soft chocolate crinkle top cookies are divine! Chewy, chocolatey, almost marshmallowey there’s no stopping at one I promise you will make these over and over again! See my Instagram saved story on 20th June 2019 where everyone requested the recipe and here it is.

Prep Time=10 mins Cooking Time=10 mins

Ingredients:

  • 1/2 cup Dutch cocoa power (or other good quality one)
  • 1 cup castor sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup plain flour (all purpose)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup icing sugar (confectioner’s sugar)

Method:

  1. In a medium sized bowl, mix together the cocoa powder, caster sugar and vegetable oil.
  2. Beat in eggs one at a time until fully incorporated, then mix in the vanilla.
  3. In another bowl, combine the flour, baking powder and salt.
  4. Stir the dry ingredients into the wet mixture just until a dough forms (don’t overbeat).
  5. Cover the bowl with wrap and refrigerate for at least 4 hours or overnight. (I do this late afternoon and bake the next morning).
  6. When ready to bake, preheat the oven to 175degC (350degF) and line two cookie trays with baking paper. Roll 1 tablespoon of dough into balls.
  7. Add the icing sugar to a small bowl, and generously and evenly coat each ball of dough with the icing sugar and place onto prepared cookie trays.
  8. Bake in preheated oven for 10 minutes, the cookies will come out soft from the oven but will harden as they cool.
  9. Allow to cool on the cookie trays for 5 minutes before transferring to wire racks to cool.

Note: Recipe makes 20-25 cookies

Sourdough Banana bread

Oct10

I just adore banana bread, mind you I have tasted some really good ones in my life and some really dry terrible ones too.  The best ones I find are moist, crumbly and not dense, and have walnuts inside and on top….yummo ♥

This recipe can also be considered healthy as there is very little sugar (½ cup only) in the whole loaf, and it is also made with spelt flour, well known for it health benefits as an ancient grain, and much kinder to our tummies.

Here I have added not only a wonderful moist, healthy and delicious banana bread recipe, but I have found another way to use up some of that starter discard we have every time we feed our beloved starters.  Along with the other two recipes for pancakes and flatbread, this recipe is wonderful, and much, much better in my opinion than normal banana breads.  It will stay moist for a few days if wrapped in foil…..well if it lasts that long!

Try it an  let me know I promise you wont be disappointed ♥♥♥

Ingredients:

  • 115gms unsalted butter
  • ½ cup brown sugar – lightly packed
  • 170gms sourdough starter (or 3/4 cup)
  • 1 cup spelt flour
  • 1 cup plain flour
  • 3 really ripe bananas – mashed
  • 1tsp pure vanilla essence
  • ¾ cup walnuts – chopped
  • 2 tbsp extra virgin olive oil
  • 2tsp honey
  • 2 free range eggs
  • ½tsp sea salt – fine
  • ½tsp baking soda
  • zest of 1 lemon

Topping:

  • In a small bowl mix together 3 tbsp chopped walnuts and 1 tbsp brown sugar.

Method:

  1. Preheat your oven to 155°C fan forced (175°C if not fan forced).
  2. Grease a 23cm x 13cm loaf tin and line the bottom and up two ends with baking paper – this not only stops it sticking but makes it easier to lift out of the tin.
  3. In the large bowl of your stand mixer, beat butter and sugar until creamy.
  4. Add the eggs one at a time, and scrape down the sides of the bowl from time to time.
  5. Add sourdough starter, honey, mashed bananas, vanilla and olive oil.
  6. Mix the two flours together with the baking soda and salt and add gradually to the mixture.
  7. Keep scraping down the sides.
  8. Now fold in the lemon zest and walnuts with a spatula.
  9. Pout the mixture the loaf tin, and smooth the top with the spatula.
  10. Sprinkle on the chopped walnuts and sugar.
  11. Bake for 55 minutes.  Leave to cool in the tin for 15 minutes, then lift out with the two ends of the baking paper and place on a wire rack to cool………or of course eat straight away while still warm with butter…lots of butter!

 

 

 

Lemon Cake with Lemon Curd filling

Aug5

This is the most wonderful lemon cake you will ever make (and eat) it is so light and delicious and topped off with beautiful lemon curd and strawberries it is a winner.  Not only does it taste wonderful it is a stunner in looks.

I often make it for friends and family and it is constantly requested, along with my pavlova  as they are not heavy and I think that is an issue with most cakes, and desserts, no one wants to feel too full or bloated after enjoying a piece of cake…heaven no…room for more please!

Ingredients:

  • 100g unsalted butter, softened
  • 165g caster sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1¹⁄³ cups self raising flour
  • 125ml milk
  • zest of 3 lemons
  • Lemon curd
  • Strawberries for decorating
  • Icing sugar to dust on top

Method:

  1. Preheat the oven to 180C° (160C° fan forced).
  2. Grease a 20cm cake tin and line the base with baking paper.
  3. With your mixer beat the butter, sugar and vanilla until light and creamy.
  4. Add the eggs one at a time, beating well between additions.
  5. Fold through the flour and milk in two alternate batches until just combined.
  6. Then gently fold through the lemon zest.
  7. Tip the mixture into the cake tin and bake for 35-40 minutes, or until the cake springs back when touched gently in the centre.
  8. Remove from the oven, let cool 5 minutes in the tin, then transfer to a wire rack to cool completely before decorating.
  9. With a sharp knife slice a circle from the top of the cake.
  10. Spread lemon curd inside the removed circle area.  Decorate with halved strawberries.
  11. Replace circle of cake back on top.  Dust with icing sugar.

Enjoy…and please leave me a comment below if you have made this and really enjoyed it as much as I do♥

Sourdough Flatbread

Aug5

I really enjoy finding new ways to use up the discarded sourdough starter when I feed it each time.

Here is a wonderful way, and you will never to back to normal flatbread once you have made these, they are so light and airy, and wonderful to use in many ways.

I generally make them when I lave left over roast meat, they make wonderful wraps, just spread some beautiful hummus or baba ganoush on the flatbread, then just pile the sliced or pulled meats on top, add slice onion, lettuce tomato or anything you fancy…..delicious!

Video below show you how beautifully they puff up.  Recipe makes 4 depending on the size you make them.

Ingredients:

  • 1 cup bread flour
  • Few pinches of sea salt
  • 1 tbsp sourdough starter
  • ½ cup warm water

Method:

  1. Mix all the ingredients together.
  2. Knead for a few minutes, then cut in two and roll out on a floured surface.
  3. Place into a really hot frying pan,( no oil needed),  turn when it has browned spots, once and watch it puff up!

 

 

 

Sourdough Pancakes

Aug5
 Wonderful way to use up your discarded starter, freshly made for breakfast they are divine!  It is surprising how light and fluffy they are, much nicer than the traditional pancakes, and much healthier too! 

It only takes 5 minutes to make the mixture, leave for 30 minutes to let the starter give the batter a boost, and you have beautiful pancakes for breakfast ♥

I’m always trying to find ways to use the starter which is discarded each time we feed it, and this is a winner.

Makes 4-6 depending on how large you make them.

Ingredients:

  • 2 eggs, large
  • 1 cup milk
  • 1½ cups sourdough starter
  • 1½ cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ¼ sugar
  • ¼ butter, melted

Topping:

  • 1 punnet strawberries, cut in quarters
  • Golden syrup, maple syrup or honey (whichever you prefer I like golden syrup)
  • Butter to dollop on top

Method:-

  1. Beat eggs in a medium bowl, add milk and sourdough starter, stir to combine.
  2. Sift together flour, baking powder, baking soda, salt & sugar.
  3. Add to the eggs mixture and mix well.
  4. Stir in the melted butter.
  5. You may need to add a little more milk if the matter is stiff, it depends on the consistency of your sourdough starter.
  6. Wait about 20-30 minutes to allow your sourdough starter to give the batter a boost.
  7. Lightly grease a heavy frying pan on low-medium heat, drop the batter onto the pan and cook until light golden brown and bubbles are starting to appear on top, then flip over and cook on the other side.
  8. Don’t flip over more than once, it is sufficient to cook them through by flipping only once.

To Serve:

Heat plates while the pancakes are cooking, and place each one on a heated plate, drop dollops of butter around the pancake, top with strawberries and drizzle syrup over (as much as you like…the more the better I say!)

Enjoy!  Please leave a comment below as I love feedback on this recipe if you have made it. 

 

Curried Vegetable Pies

Jul24

I love these little pies they are so easy to make and are a great vegetarian option for a meal or for those ‘meat free’ nights I have once or twice a week.  Not only are they delicious but also nutritious having several different vegetables in them, and  they are also topped with melted cheese for added protein.  You can also add some tinned or stewed lentils for that extra protein dimension.

Try these they are just delicious ♥ 

Ingredients:

  • 2 potatoes, peeled & chopped
  • 250gms pumpkin, peeled & chopped
  • 125gms kumera (orange sweet potato) peeled & chopped
  • 1 large carrot, peeled & chopped
  • 1 small onion, peeled & chopped
  • 50gms butter
  • 1 tbsp curry powder
  • 1 tomato, chopped
  • ½ cup peas (frozen as they cook faster)

Method:

  1. Boil potato, pumpkin, kumera and carrot until just tender, drain.
  2. Saute the onion in the butter until soft, add curry powder, stir through, and saute 1 minute.
  3. Add vegetables to the pan and add a little water and toss through.
  4. Add tomato and peas, and cook for 5 minutes.
  5. Place in partly cooked pie shells, and sprinkle with grated tasty cheese.
  6. Place in a moderate oven until the cheese is melted….yummo!

Pastry – Thaw one sheet of shortcrust pastry, and cut to size and place in greased 2 small pie tins.  Prick with fork and bake a few minutes until partially set.

serves two

 

Let me know how these little pies turn our for you they are a great staple ♥

 

Falafel Patties

Jul24

This is a great recipe I’ve taken the video directly from my Instagram page.  Many of my followers loved it ♥

Ingredients:

  • 2 cups dried chickpeas – don’t substitute with canned, they are too soft
    1 small onion, roughly chopped
    ¼ cup parsley, chopped
    2 cloves garlic
    1½ tsp chickpea flour
    1¾ tsp salt
    2 tsp cumin
    1 tsp ground coriander
    ¼ tsp black pepper
    ¼ tsp cayenne pepper
    Pinch for ground cardamom
    Vegetable oil for frying (preferably canola)

Method:
1. Put the chickpeas into a large bowl and cover them with cold water, let them soak overnight.
2. They will double in size as they soak, you will have between 4-5 cups of chickpeas after soaking.
3. Drain and rinse the chickpeas well.
4. Pour them in to a food processor along with the chopped onion, garlic cloves, parsley, chickpea flour, salt, cumin, coriander, black pepper, cayenne pepper & cardamom.
5. Pulse all ingredients together until a rough coarse meal forms.
6. Scrape down the sides and process until the mixture is somewhere between the texture of couscous and paste.
7. You wan the mixture to hold together but you don’t want it turning into hummus.
8.Once the mixture is the desired consistency spoon it into a bowl and let refrigerate for an hour.
9.Fill a pan with the vegetable oil, and heat.
10.Roll into balls or patties and fry until golden.

Serve with home made hummus (recipe coming on the website) and freshly made tabouli.
Let me know with a comment below if you really like this recipe.

 

Cranberry & Pistachio Shortbread

Jul24

These delightful shortbread cookies are a favourite, with the lovely crunch from the pistachios and the wonderful tang from the cranberries.  I am often asked to make these and they sell easily at fetes and in cafes which I make them for……and there is no way you can stop at one!

Ingredients:

  • 250g unsalted butter, softened
  • ½ cup caster sugar
  • ¼ rice flour
  • 2 cups plain flour
  • ¹⁄³ cup pistachio kernels, chopped
  • ¹⁄³ cup cranberries (craisins), chopped

Method:

  1. Preheat oven to 160°C
  2. Cream butter and sugar until light and creamy
  3. Sift flours and add to the creamed mixture.
  4. Mix well, stir in pistachios and cranberries.
  5. Turn dough onto a lightly floured surface and knead gently to form a soft ball.
  6. Cut dough in half and roll into a smooth log shape.
  7. Wrap in baking paper and place in the fridge for about 30 minutes.
  8. Using a sharp knife, cut the log into ½cm slices.
  9. Place on a baking tray and bake for 15-20 minutes or until lightly golden.
  10. Cool on trays.

Please let me know if your enjoy this recipe I love feedback ♥