Cumin Seed Cloud Bread

Cloud bread

As my lovely other half was recently diagnosed as Type 1 diabetic this year. Quite quickly our usual cooking endeavours in low carb and gluten-free for fitness reasons took a more serious turn. This was followed by lots of experimenting in the kitchen, looking into ways to replace daily things like rice, pasta and bread. We still eat those of course, but we’re saving those blood sugar spikes for special occasions.

So here is my take on “Cloud Bread” which has been doing the rounds on fitness and health websites. First of all, as a disclaimer, this is not bread, this is not like delicious chewy floury bread. However, texture wise, it’s a bit eating the tops off soufflés! Out of the oven they a light and fluffy.  They flatten down slightly overnight should you want to take them into a packed lunch, but they still maintain being light and delicious. The original recipe asks for cream cheese, honey or stevia. I have none of those in this version. Only greek yogurt. And as I was making these for a super delicious home cooked vegetarian Indian meal, it seemed fitting to make it savoury.

Makes 6.

Cumin Seed Cloud Bread:
3 eggs
3 tbsp greek yogurt
1/2 tsp cream of tartar
2 tbsp cumin seeds
small pinch of sea salt

Preheat oven to 150°C (300°F). Prep a flat baking tray with silicon mats sprayed with non-stick baking spray. Or prep some grease proof paper.

In a heavy bottomed pan, take 1 tbsp of cumin seeds and dry roast until fragrant. Set aside.

Separate your eggs. Put the egg yolks into a small bowl and whisk together with the yogurt, salt and dry roasted cumin seeds. Put your egg white into a stand mixer (or use a hand mixer) add the cream of tartar and whisk until they form stiff peaks.

With a rubber spatula slowly fold in the egg yolk mixture, careful to keep as much air as possible. Once just mixed, gently fold out six cloud shapes on the baking tray, and sprinkle with the remaining cumin seeds. Bake for 30 minutes until golden brown, turn your clouds in the oven if need be for uniform colour.

cloud bread prep

Rather Boozy Tiramisu

Tiramisu

So to follow-up from a dinner of The Carbonara, I made these equally delicious tiramisu pots which I whipped up the night before. Purely so I could use these cute vintage ice cream glasses that I bought recently in a car-boot fair. This is essentiality based on the Polpo recipe, but with rather more booze (in variety and volume) as well as less sugar…because, you know, priorities.

I made enough to perfectly serve 5 ice cream glasses worth and didn’t end up using all the sponge fingers.

Rather Boozy Tiramisu:
6 double espresso shots or 360 ml strong coffee, warm
4 tbsp dark rum
2 tbsp Kahlúa
2 tbsp Disaronno
240 g caster sugar
6 medium eggs, separated
120 ml Marsala
500 g marscapone
1 packet of Savoiardi sponge fingers
cocoa powder

Combine the warm coffee with the rum, Kahlúa, Disaronno and 50g of the caster sugar. Stir until combined and set aside.

Separate the eggs into two medium/large bowls. Whisk your egg whites until they are stiff. To the egg yolks add the rest of the sugar and the Marsala. Whisk the yolks until they are pale and fluffy, then add the marscarpone and gently stir in. Now you want to fold the whisked egg whites into to the yolk mixture.

For each pot or glass of tiramisu you want about 2-4 sponge fingers. Depending on your layers and glassware. First you want to dip a sponge finger into the coffee mixture, enough to soak the whole biscuit without it falling apart. Layer this down, or break it in half and only put half in if you’re serving it in tiny glasses. Then dollop a heaped tbsp of the cream mixture and repeat until you’re happy with your layers. I had 2 layers of sponge and 2 layers of cream.

*soak* *break* *dollop* *repeat*

Chill in the fridge overnight for extra yumminess. Or eat one after only 4 hours like we did! Just remember to dust them liberally with cocoa powder when you’re ready to eat.

The Best Damn Cornbread Muffins I Have Ever Made

cornbread muffins

First of all. My apologies. I haven’t posted in such a long time! One of my New Year’s resolutions was to post more, maybe once a week. Oops. But we know how resolutions normally go. Life has just got in the way with all sort of exciting events, trips and parties.

But I’m back now and since Thanksgiving has happened and, though not myself an American, some friends and I gather every year for a Thanksgiving Potluck. Which is *always* something I look forward to in my culinary calendar. This is a recipe from that. I made 2 things that night, a key lime meringue pie and these amazing muffins. I couldn’t believe how yummy these turned out, they’re the savoury variety, gluten-free and made with greek yogurt instead of buttermilk (as I always seem to be too lazy to get to a store that sells it) so I’m going to bravely say they’re healthier too – though I could be lying, they are just too damn delicious. These are way better and less fussy to make than my Spicy Tomato Cornbread so I’m really digging these right now. Makes 12.

Cornbread Muffins:
85 g melted butter, plus extra for frying
 2 x 198 g tins of sweetcorn, drained
1 small onion, finely chopped
2 garlic cloves, crushed
1 tbsp whole dried chillies
1 tbsp oregano
1 tbsp paprika
1/4 tsp cayenne pepper
110 g plain flour (I used gluten-free)
140 g polenta or cornmeal, fine variety
2 tsp baking powder
small pinch of salt
100 g sharp cheddar cheese, coarsely grated
2 eggs
290 ml Greek yogurt
110 ml whole milk

Oven to 200°C. With a pastry brush, generously brush the melted butter in a 12 hole muffin tin. I ended up with about a 5mm pool collected at the bottom of each tin.

Next you want to add a small amount of butter to a frying pan at medium heat, and fry up the onions, garlic and sweetcorn. In a pestle and mortar smash-up the whole friend chillies. This seems like a lot of chilli, but you’ll be surprised how much baking these takes the heat out. This is just enough for a kick of heat as you’re eating them with your meal. No point of adding chilli to anything if you can’t taste it! Now add these crushed chillies, oregano, paprika and cayenne to the flying pan. Fry for about a minute until fragrant.

Mix the flour, polenta, baking powder, cheese and salt in a large mixing bowl. In a smaller mixing jug, whisk your eggs, yogurt and milk together. Pour the eggs and dairy into the mixing bowl with dry ingredients, now add the corn and herbs. Gently mix all of this with a wooden spoon until just incorporated.

Divide this all equally into the muffin tray and bake for 25-30 minutes. They should have nicely risen, smell amazing and look lovely and golden brown. Eat them warmed up, you won’t regret making these. So yummy!

Shakshuka

shakshuka

This is an amazingly satisfying dish to knock up for breakfast or brunch. It’s happily made in my kitchen to soothe any woes on the weekend. I made this recently with some ridiculously easy to make savory pop-ups (think breakfast muffins crossed with Yorkshire puddings) to mop up the saucy sauce. There are anchovies in this, so omit them if you would like this to be veggie. Serves 4 generously.

Shakshuka:
1/2 tsp cumin seeds
150 ml rapeseed oil or light veg oil
2-3 banana shallots, thinly sliced
3-4 garlic cloves, crushed
2 long sweet peppers (1 red & 1 yellow), thinly sliced
4 tsp dark muscovado sugar
2 bay leaves
6 sprigs of thyme, leaves only
4 tbsp coriander, finely chopped (plus extra to garnish)
6 large ripe tomatoes, roughly chopped
4-6 anchovy fillets (the salty oil preserved kind)
1 tsp saffron threads
Pinch of cayenne
Pinch of dried chillies
Salt & pepper
Approx. 250 ml water
6-8 eggs

Get a large skillet to medium-high heat. Once hot, dry roast the cumin seeds for a minute or so until they smell fragrant. Add your oil and sauté your shallots for about 5 minutes. Add the onion and cook them for about a minute, careful they don’t burn. The peppers, sugar, bay leaves, thyme and coriander go in next for about 5-10 minutes. Until they turn a lovely colour.

Now add your tomatoes, anchovies, saffron, cayenne, chillies and a bit of salt and pepper. Reduce the heat to low and cook for a further 15 minutes. Keep an eye on the thickness and consistency, you want this like a thick pasta sauce so add your water gradually throughout the cooking process to keep it at the right level of sauciness. Once this is ready check your seasonings, it should be really flavoursome.

Heat at low. Remove the bay leaves from the pan. Use a wooden spoon the make craters in the pepper and tomato mixture and gently crack an egg into each of the holes. Sprinkle with some more salt and pepper and get a pan lid on. Gently cook the eggs for around 10 minutes. I like to watch this part obsessively as I want to keep my yolks runny. When the eggs are *just* set and even still a little bit raw in the egg whites I like to take the skillet off the heat and serve the whole pan on the table ready for eating. The remaining heat of the shakshuka will perfectly cook the eggs. Sprinkle with and bit of the remaining coriander and eat!

It’s worthwhile noting that this is an easily changeable dish depending on what you have left over in the fridge. Bit of gravy from the night before? Whack it in. Fetta? Preserved lemons? Get them in! Left over bit’s and pieces are so easily used up in this beautiful breakfast stew.

Healthy Pancakes

healthy pancakes I’m not even going to try and convince you why these are healthy. They just are. And they’re delicious. It’s a recipe I’ve found through almost a year of experimenting with “The Healthy Pancake” which is more or less the holy grail of indulgent breakfast desires. But these *are* significantly healthier than your regular pancakes. This combo is a riff off the popular “Two Ingredients Pancake” with the addition of baking flour and a pinch of salt. Which still makes these babies: gluten, wheat, and dairy free. The following makes enough for 8 small pancakes.

Healthy Pancakes:
1 large banana, ripe
2 eggs
1 tsp baking flour
1 pinch of sea salt flakes
Some rapeseed oil

What I’ve found in the past is an issue with flipping these, or even sizing. So I’ve developed a bit of a work around to this which you may or may not want to follow, but I use two pans. One normal non stick frying pan and an egg frying pan to control the size. Because. Well I’m a designer by trade. Anyway, get these both on the hobs at low-medium heat. Add a tiny bit of the oil (not butter as it burns) and with a paper kitchen towel lightly coat each pan with the oil. You’ll need to do this every time you cook a new batch.

In a blender break your banana roughly into 3 segments, add the rest of your ingredients. Pulse until the banana is *just* mixed, I use 4-5 pulses and there are still maybe little bits of banana, this is okay as it helps with the rise of the batter. When your pans are at heat, pour the batter into small rounds, wait a few minutes until bubbles start to form. Use a palette knife to loosen the bases (if not following my slightly anal technique, flip now). Place the other pan on top and flip over! Easy, now let the other side cook for a few minutes while you re-oil and cook the rest. Repeat as necessary.

That’s it! Cook as you may really but this is how I do them. When it comes to serving I smear a bit of almond butter between each layer and top with berries and maple syrup. Maybe a sprinkling of cinnamon…and some butter…Hey! I’m not insane, I said the pancakes themselves were healthy! Didn’t say they had to be tasteless!

Now, what do I categorise these under? I’m going for “eggs” & “cakes”…

‘Gluten Sensitive’ & Buttermilk Free: Spicy Tomato Cornbread

cornbread

I was really struggling with the title for this post. But essentially this is a gluten sensitive bread baked with cornmeal and spelt flour, it’s at this point that I should add that if you’re a celiac or very sensitive to gluten you should probably replace this with a gluten-free flour of your desire (rice flour works well). Anyway, I’ve always loved cornbread, but maybe because I’m a bit greedy, I have always preferred the loaded variety. So within the bread you’ll find kernels or corn, bits of chilli, oven dried tomatoes and waves of cumin. This is also a buttermilk free recipe and I’ve substituted it with almond milk, mostly because buttermilk is just so damn hard to find (read: it wasn’t in any of my local shops with in a 100 metre walking radius to my flat)…and I really just wanted to eat warmed slices of this bread with butter and Vegemite dammit! Would also work quite well with plain yogurt instead of the almond milk if you want it to be richer.

It’s a fast bread to make (bonus) and bakes in a large 9 inch bread tin, but I split it into 2 tins just in case it rose too much.

Spicy Tomato Cornbread:
2 cups cornmeal
3/4 cups spelt or gluten free flour
3 tsp baking powder
1 tsp salt
1 tbsp sugar
1 tbsp honey
1.5 cups almond milk
2 large eggs
70 g butter - melted
handful cherry tomatoes
1 tbsp cumin seeds
1 tbsp paprika
1 small red onion - diced
3-5 birds eye chillies - diced
1 cup corn kernels

First get the oven to 200 °C and prep your baking tins with butter and line the bottom with baking parchment. Quarter the cherry tomatoes and place them on a lined baking tray, evenly space each of the quarters out. Liberally sprinkle with the cumin seeds and paprika with a pinch of salt and cracked black pepper to season. Place the tomatoes in the oven and wait for them to cook down, maybe 20 minutes. While that’s cooking, melt the butter and set aside. Get the cornmeal, flour, teaspoon of salt, baking powder, sugar into a stand mixer (or mix by hand if you’d like, you must have strong arms) on medium speed until well combined. In a separate jug, mix the eggs, butter, almond milk and honey. Poor this mixture in with the dry ingredients slowly until incorporated. Remove the bowl from the mixer and use a spatula to fold in the tomatoes and all the spices (slide everything off that baking sheet), then add the onion, chilli and corn until everything is gently but evenly dispersed.

Put the mixture into you prepped baking tins and bake for at least 40 minutes. But keep checking with a skewer to see if your bread’s done. It should be golden brown on the top and the skewer should come out clean. Turn out of tins and cool.

I couldn’t resist eating a couple of slices of this hot out of the oven with some butter and said Vegemite. It was a craving that just had to be done. Also had some with Marmite. Just as good. Later in the evening I had this with chicken stew…you know it’s just so damn tasty…

Creme Caramel. Otherwise Known As: Caramel Flan V2

Creme CaramelSo a while ago as I was doing the New Year’s Detox I wrote about this mega easy caramel flan I made for my family over Christmas back in Hong Kong. It went down a treat, but for my Mother and myself it just wasn’t the soft delicious delight we were hoping for. Which made me try rather a lot of creme caramel recipes of late and I’ve been working on one that is not only soft and delicious, but doesn’t liquify upon turning out. It’s probably not *perfect* but it seems pretty fool-proof so far so I thought I’d share it. I made a massive one of these to finish off my Chinese New Year party (and probably my guests too), and I’ve also tried substituting the milk for not only rice milk, but soya as well, and I’m pleased to report that it works superbly.

Makes enough for 6-8 ramekins.

Caramel Flan V2:
115 g caster sugar
1 tbsp water
625 ml milk (or unsweetened dairy free substitute)
1 vanilla pod or 1 tbsp pure vanilla extract
100 g caster sugar
3 whole eggs
3 egg yolks

Oven at 170°C. Get a heavy bottomed non stick pan on to high heat. Into this add the 115 g of caster sugar and the tablespoon of water. Caramelise your sugar and be careful not to burn it, I like to just let it sit for ages taking in the heat while I work on other things. I’ll only start to stir with a metal spoon right at the end browning process.

While the caramel’s on the stove, put your ramekins in a deep enough tray to use as your water bath. But without any water in it for now, put it in the oven so your ramekins take on a good amount of heat. This is so when we spoon the caramel into them it doesn’t seize up.

Take your tray of hot ramekins out of the over when your caramel’s about done, then quickly and carefully spoon about a tablespoon of caramel into all the dishes. Move them about a bit to evenly coat. Set them aside.

In another pot, bring the milk and vanilla to just below boiling point. If you’re using a whole vanilla pod, don’t forget to slice along it length wise. When at heat remove from stove and set aside.

Get a large glass bowl and mix together all your eggs and the remaining sugar. To this use a fine mesh sieve and quickly whisk and incorporate the hot milk. When it’s all mixed together you may get a lot of foam on your custard mix. I like to place a kitchen towel on top to remove this.

Ladle some custard mix into each of the ramekins. Remove any extra bubbles with the kitchen towel as above. Place all the ramekins in the water bath tray and fill it with some boiled hot water so that it’s at least over the half way point of the ramekins. Now into the oven for 20-35 minutes.

The creme caramels should have some wobble in them still, but set. Some may have a solid skin atop of them. If you’re really fussy (I am) and the top membrane is thick enough, carefully remove this then let them cool and get them in the fridge ready to be served. The longer you leave them in the fridge the better I think because the caramel dissolves more. When you’re ready to serve, run a sharp knife all the way around and turn it out on a plate.

And that’s it! This also brings an end to all the dishes I made that snowy sunday evening to usher in the Year of the Snake. So I’ll be on to regular kitchen experiments from now on.CNY Flan

Caramel Flan V1

flan

Gah…so January’s been eventful already! I’ve been so good with eating healthily as per the rituals of The January Detox (I’m currently eating a bowl of steamed purple sprouting broccoli…no jokes) that I started to reminisce about this mega easy flan I made for a huge Christmas feast last December.

Now there’s a reason that this recipe is called version 1, because this produces quite a firm flan with more of a bite than a creme caramel’s soft unctuousness, but it’s yummy, velvety and uses whole eggs. Which is handy if you don’t really have the time to separate your yolks and have left over egg bits. PLUS it’s probably the only non-cooking recipe I’ll post here because it uses tins of evaporated milk and condensed milk. But once I crack the perfect soft flan that doesn’t liquify on turning out, version 2 will be out with a gusto. I can promise you that.

Mega Easy Flan:
1 cup caster or granulated sugar
1 tbsp water
3 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can of evaporated milk
1/2 cup of whole milk
1 tbsp vanilla essence

Get your oven to 170°C.

Put the sugar, and tablespoon of water in a heavy bottomed pan on stove on medium heat. Without shaking the pan, wait for the sugar to caramelise. Careful not to let it burn, you can use a metal spoon to stir it all together towards the end, but in general with making caramel just leave and watch it. While it’s getting on its way to all lovely and golden, take the dish you’ll cooking your flan in (I used a 10 inch pyrex dish) and place it in the oven for a bit just to warm it up. This just stops the caramel from seizing up in a cold dish.

So once the caramel’s done (try not to place the spoon covered in liquid hotter than the sun in your mouth) carefully pour it in your dish and swirl it all around set it aside and let it cool.

In a large bowl, pour in all the condensed milk and carefully stir in the eggs. ‘Stir’ being the operative word, you don’t want to vigorously whip it all up and create air bubbles. Once throughly mixed add the evaporated milk, whole milk and vanilla essence and combine it all together.

Decant your creamy mixture through a sieve into your caramel dish. Cover with foil. Now place this into a water bath in the oven. So that’s a larger deeper oven tray filled with water until it reaches halfway up the flan dish. Bake for 60 mins. Or until the centre is no longer liquid when you wobble it a bit.

Leave it to cool thoroughly and when you’re ready to serve, run a sharp knife round it, place a plate on top and flip that flan over. Feeds 6-8.

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