Oh the joys of being a student again, trapped by piles of papers and books and feeling the pressure of deadlines and assessments! I decided I needed a non-study activity and set myself the challenge of baking slabs of focaccia bread, an Italian flatbread often dimpled on top of the crust, something I put off for ages after watching a BBC programme last year called The Great British Bake Off. It’s a brilliant show where amateur bakers try their hand at weekly challenges and one of these that intrigued me was focaccia.
If you’ve watched the focaccia episode, there was much hesitation and unfamiliarity from these amateurs as they were handling the dough. The contestants are given an outline of the recipe each week but they are supposed to use their own knowledge and instinct in preparing each weekly bakery challenge. Apparently, the dough should be very sticky and wet which is different from making a typical loaf of bread so inevitably, some of the contestants didn’t add the required amount of water and some added more flour to the dough mixture as they thought it was too wet. After the dough was baked, expert baker Paul Hollywood sliced each of the contestant’s focaccia and he described that the sign of a well-made one is the appearance of lots of uneven bubbles in the crumb. Unsurprisingly, some of the contestants did badly on this challenge and some baked breads that were too flat and dry but some managed to pull it off making a focaccia with a golden crust and bubbly crumb.
Hmmmmmmmm…….this focaccia does sound like a challenge as I don’t have much experience baking breads. Paul Hollywood published his recipe on the BBC but it doesn’t have pictures to show you how gooey and difficult the dough is to work with. Luckily, I found a masterclass by Paul Hollywood which is very good and shows you what the dough looks like and how to handle it.
After watching the video, me and a friend had a go at making focaccia and it is fairly easy, you just have to be patient and wait for the magic to happen. We used a simple topping of rosemary leaves and sprigs to flavour one of the loaves and chopped black olives with cheese on the other one. I infused extra virgin olive oil with a couple of cloves of garlic for a few hours before using this to drizzle over the breads before baking, certainly gives your kitchen a Mediterranean aroma! It’s well worth the wait of letting your focaccia rise slowly and got the bubbles in the breads, RESULT! You don’t need much accompaniments because the breads are so flavoursome, just need balsamic vinegar and your best olive oil to dip your bread in, absolutely gorgeous….NOM NOM NOM.….
Here’s the BBC focaccia recipe with slight changes and photos for clarity:
Make 2 loaves
500g/1lb 2oz strong white bread flour
2 tsp salt
2 sachets fast action yeast (2 x 7g)
2 tbsp olive oil
400ml/14fl oz cold water
extra virgin olive oil, for drizzling
fine sea salt
- Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water.
- Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about five minutes.
- Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover with clingfilm and leave to rise until doubled in size.
- Line two large baking sheets with greaseproof paper. Drizzle some olive oil on the paper so the dough doesn’t stick too much to the paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet using oiled fingers and push down with them so the depth of the dough is about 3cm, drizzle a little olive oil on, then leave to prove for one hour.
- Preheat the oven to 220C/425F/Gas 7. Push more dimples with oiled fingers and drizzle the loaves with oil, sprinkle with sea salt then bake in the oven for 20 minutes until golden.
- When cooked, drizzle with a little more olive oil and serve hot or warm.
- When initially mixing the dough, add about three-quarters of the water first and mix before adding the remaining water. Apparently if you add the water all in one go, the result is a horrible mess.
- Apparently, the water should be cold as the yeast should work slowly resulting in a slow rise – this improves the flavour. (Some people leave their dough in the fridge overnight for a long fermentation process to add depth to the flavour but I’ve not tried this yet to check the difference).
- The dough mixture should be very sticky and wet, which helps produce the uneven aeration. Don’t add flour when kneading the dough otherwise the aeration in the crumb will be too even like normal bread.
- Don’t be too scared of adding olive oil when drizzling it over the dough, extra-virgin olive oil adds flavour and stops it becoming dry during the second rise on the baking trays.
First of all to my readers: “恭喜發財!”
“HAPPY CHINESE NEW YEAR!“
I hope 2012, the year of the dragon, is a great and prosperous year for all!
To celebrate, I’ve been munching my way through spring rolls so far and decided to make my own egg fried rice, something which I rarely eat or make as it’s not an everyday food for me, steamed/boiled rice is my usual type of carbohydrate. OK, so had to ring my mother for a bit of advice and she gave me a few pointers:
- Cold cooked long grain rice is better than hot rice as the moisture has evaporated and doesn’t make the rice mushy – that makes sense
- Make sure the wok is hot and the oil as well, should be smoking at the start before adding ingredients so you can get the “wok hei” aroma
- Break up the cold rice before you stirfry it – minimises the chance of burning while you’re quickly trying to stirfry and break up rice grains
- Get all your ingredients ready and make sure you’re not distracted while cooking – that’s true as things happen so quickly
- Do not overcook the egg, it will be cooked in about 1 minute and you should then quickly scramble it before adding the rice
- Keep stirfrying to get the rice grains evenly coated in the oil and heated thoroughly
- Optional: If you’re Chinese, you’ll know what I mean when certain foods are “yit hei” where fried foods are “warming” so if you eat too many of these, you’ll get an imbalance in your system and get a sore throat and pimples. My mother says to counteract this, drink coca cola?!!
- Break up the rice with a fork.
- Heat up a wok until hot before adding 1 tbsp groundnut oil and heat on high until the oil starts to smoke.
- Add the prawns, peas, most of the spring onions (reserve some for the garnish) to the wok and stirfry for a few minutes
- Push the wok ingredients to the side and pour the eggs into the centre of the wok and let it cook like an omelette until it almost looks set (should be less than 1 minute). Quickly scramble the egg with your wok spatula and push to the sides of the wok.
- Add the remainingg 1 tbsp groundnut oil and let it heat until it starts to smoke.
- Add the rice and quickly stirfry everything together.
- Add 1 tbsp light soy and keep stirfrying until the rice is hot. Taste and season with more salt if required.
- Garnish with spring onion and serve immediately.
Wow, it’s a been a while since I last posted my previous recipe as a few changes have happened in my life that have kept me supremely busy! Due to the sudden drop in temperature and the beginning of winter, I found myself hankering after some sort of stew, this time I wanted to attempt something different and new. A few years ago, I holidayed in the Dominican Republic and had an amazing time there. Really enjoyed eating their national food of rice and bean stew, there was just something satisfying and simple about this dish. So taking inspiration from this, I decided to concoct a simple version of feijoada which is a Brazilian stew made of black beans and pork meat such as sausages.
The only problem was trying to find dried black turtle beans from my local supermarkets, in the end I managed to buy a bag from Waitrose. I love that supermarket, they stock more unusual ingredients and everyone is so well behaved in there, it is not at all stressful shopping in there!
This was a hearty tasting stew, full of flavour from the bacon and chorizo and is served with orange wedges and a dollop of sour cream. Rice is a natural choice to add to the stew to soak up those delicious juices.
Brazilian black bean stew
500 g dried black beans, soaked overnight in cold water (approximately 2.5 times the volume of your beans)
2 tbsp groundnut oil
2 white onions, finely chopped
2 red peppers, deseeded, chopped into 2in chunks
2 cloves garlic, minced
250 g smoked streaky bacon, cut into 1in pieces
225 chorizo, cut into 1cm slices
2 bay leaves
2 tsp smoked paprika
A handful of coriander leaves, roughly chopped
A handful of flat-leaf parsley leaves, roughly chopped
4-5 tbsp soured cream
1 small orange, cut into wedges
- Drain the beans in a colander and rinse them under cold running water and drain well.
- Heat the oil in a heavy based pan and fry the onions until they start to brown slightly. Then add garlic, bacon and chorizo and fry for a few minutes.
- Add the beans, bay leaves and paprika and stir well. Then add cold water to the beans so that it is a few centimetres above the level of the beans. Bring to the boil and boil uncovered for at least 10 minutes, otherwise your beans will not be properly cooked and will have a hard texture.
- Turn the heat down, cover and simmer for 45 minutes stirring occasionally.
- Add the peppers, cover and simmer for another 45 minutes or until the beans are soft and stir occasionally.
- Then taste and season with salt and pepper.
- Serve the stew in bowls. Squeeze orange wedges over the stew and sprinkle coriander and parsley over and eat with soured cream and rice.
This week, I have a baking treat for you to try out.
In the past, I haven’t done a whole lot of baking because I’m not super confident about making cakes but decided to give it a go after buying a fabulous book “Gifts from the Kitchen” by Annie Rigg. The pictures in that book are very enticing and tempted me to test out one of her recipes “raspberry, lemon and almond friands” even though I hadn’t eaten a friand before.
Friands are little almond cakes originally from France but now the Australians have taken them to heart. They love them and have adapted them to include all sorts of fruits. As usual, I adapted this recipe and made raspberry and almond friands in a muffin tin tray instead as I didn’t have any friand tins (they’re like oval-shaped muffin tins). You can use muffin paper cases for convenience but you’ll miss out on browning and crisping the friands. The air in the whisked egg whites help to make the little cakes fluffy and light and they have just the right amount of cakey richness.
Really enjoyed making these friands except for the egg white whisking bit as it made my arm ache, took me about 10 minutes! Baking them makes your kitchen smell lovely and homely. Eating them was even better, very light and moist in texture, Annie Rigg’s recipe was well worth testing!
If you like raspberries, almonds and cakes, then have a go at making these beautiful little sweet creations. Great to eat accompanied by a pot of freshly brewed English tea.
Raspberry and almond friands
75 g plain flour, plus extra for dusting
225 g icing sugar, plus extra for dusting (optional)
100 g ground almonds
A pinch of salt
135 g unsalted butter, melted and cooled
200 g raspberries
50 g flaked almonds
- Butter a 12-hole non-stick muffin tin and dust with with plain flour. Then turn the tin upside down and gently tap the bottom to get rid of excess flour. I did this outside in my back garden to minimise getting flour everywhere in my kitchen! Do not miss out this stage as this helps to crisp and brown the friands and helps ease them out of the tin.
- Preheat oven to 180 deg C/350 deg F/gas mark 4.
- Sift the flour, icing sugar and ground almonds into a large bowl and make a well in the centre.
- Whisk the egg whites in a clean, grease-free bowl until they look foamy and show soft peaks when you lift the whisk through the egg whites, the peaks should drop down slightly.
- Carefully pour the melted butter into the bowl containing the flour, icing sugar and almonds. Then add the egg whites to this mixture, use a metal spoon to carefully fold the mixture together until mixed. Do not mix vigorously otherwise you’ll eliminate the air bubbles from the egg whites and the friands won’t be light in texture.
- Spoon the mixture into the buttered and floured muffin tin, filling each hole three-quarters full.
- Add 4 or 5 raspberries to each muffin hole and scatter the flaked almonds over each muffin.
- Bake on the middle shelf for 15 minutes or until well-risen and golden brown on top.
- Leave muffins to cool for about 5 minutes before using a palette knife to carefully lift the muffins out of the tin. Leave them on a cooling rack until cooled. Dust with icing sugar if you prefer.
- Store them in an airtight container for 4-5 days.
Visited Berlin recently for a couple of days as needed a short break from work. This was not my first visit so I kind of knew what to expect from this city. Was originally surprised that there was so much culture and it felt like there was an underground, hip and fashionable atmosphere with an undoubtedly cool arty vibe. Probably helped as I met up with a few of the local Berliners, very friendly, and loved the cool shops, late night bars and clubs hidden behind unsuspecting doors. That’s what I love about Berlin, plenty of things to see, often with a touch of kitsch or weirdness. There’s plenty of architecture to admire and museums galore, enough to satisfy culture vultures.
Was pleased to read in the news recently that the British press featured a number of pieces about Berlin and it’s infamous Berlin wall. Berliners recently marked the 50th anniversary since they first started building the wall, it really does bring home just how much tragedy occurred during the division of Germany for over 28 years, reports number at least 700 deaths of victims trying to cross the wall http://www.bbc.co.uk/news/world-europe-14514916
This time on my trip to Berlin, I had a lovely time strolling the streets in the west visiting Tiergarten, Museumsinsel (Museum Island), enjoying German food, they really do like their meat! Drank Berliner Weisse beers which have a cloudy appearance with a sour taste. Usually different flavoured syrups are added, typically raspberry or woodruff which inevitably colours and sweetens the drink and is drank through a straw. Strange, it’s like drinking a cocktail as you can’t taste the wheaty beer flavour at all.
But what I really really wanted to try again was currywurst. This is Germany’s famous dish and is served everywhere in Berlin. Currywurst involves cooking German sausage and then a ketchup curried spicy sauce is added with fries served on the side. During one of my days in Berlin, the heavens opened and out came torrents of rain. What else could I do except eat and drink German food!
Caught the underground train to the Kreuzberg district which has a high Turkish population with an old market hall. I found a small but busy currywurst stall in Marheineke Markthalle, a warm and welcoming haven of fresh and preserved European food products including masses of sausages, cheeses and seafood. A much better atmosphere than getting soaked in the persistent rainfall. Well worth a visit to this place as ate my delicious and warming currywurst after successfully ordering it in broken German. I watched the lady at the stall fry large sausages and suddenly felt very hungry as the smells and the sizzling sounds tripped a switch in my brain. She cut the large sausages into large chunks and sprinkled curry powder and paprika over them followed by a large dollop of a ketchup-type sauce. Couldn’t resist buying a bag of German sausages to cook up my own currywurst back at home. Instead of fries, my boyfriend helped me harvest potatoes from my back garden so we cooked up a batch of sauteed potatoes which were very moreish and suited currywurst extremely well. If you want to make sauteed potatoes as an alternative to chips or fries, check out my previous post on how to make these. https://yumyumpiggysbum.wordpress.com/2010/11/14/pork-with-camembert-sauteed-potatoes/
This is my version of making currywurst:
2 lb (900g) German sausage or large, good quality non-German sausages
3 tbsp finely chopped onion
2 tbsp groundnut oil
1 tbsp paprika
3-4 tbsp good quality curry powder
250 mL (1 cup) good quality ketchup
250 mL (1 cup) water
- Preheat a frying pan on a medium heat, add 1 tbsp of groundnut oil and fry the sausage until cooked, turn occasionally to ensure the sausage is browned evenly.
- Meanwhile, prepare the sauce by heating 1 tbsp oil in a saucepan and then slowly fry the onion for a few minutes.
- Add the paprika and curry powder to the pan and mix with the onion. Cook for 1 min.
- Add the ketchup and then the water, stir and bring the sauce to the boil. Boil for about 5 min or until the sauce has thickened.
- Adjust seasoning with salt and pepper if needed.
- Cut the sausage into bite-sized chunks and pour the sauce over.
- Serve alongside fries and eat immediately.
More often than not, simplicity can produce a thing of beauty.
In today’s case, the simple ingredient of egg scrambled into a beautiful, soft and velvety gooeyness spread over a warm, toasted and buttered English muffin is my idea of heaven on a plate. For more creaminess, add a bit of cream or creme fraiche for that touch of luxuriousness. Everyone has their own method of scrambling eggs, such as cooking them ultra slowly, folding over the eggs and adding a large amount of cream as suggested by Australian chef Bill Granger, microwaving them etc etc…. so it’s personal preference in deciding how you want it done.
I’m always in awe of very fresh free range eggs. The yolks are more intensely yellow and you have a better conscience knowing the chickens are living happy natural lives. Better still, I rear my own chickens, sweet little bantam ones of the Pekin variety. Very easy to look after, give them the right food with additional kitchen scraps such as leftover vegetables, rice, pasta, clean their chicken house regularly and they’ll reward you with eggs. AMAZING!
A couple of tips to avoid the dreaded rubberiness and instead achieve soft creamy curds:
- use a heavy based frying pan or a non-stick one is preferable for easy cleaning
- try to use butter to scramble eggs, not margarine as this can be a bit watery with poor flavour
- use fresh eggs, free range ones if possible
- don’t overbeat the eggs otherwise you’ll lose the soft texture you need for scrambled eggs
- keep on an eye on your eggs while scrambling so you don’t overcook them and adjust the heat if needed
- use a higher heat and stir less often if you want less creamy egg curds
- use a wooden spoon with a flat or pointed end or spatula so you can reach the edges of the pan and minimise overcooking bits of egg
- get someone else to toast your bread if your multitasking skills are a little on the poor side!
- Preheat a non-stick pan on a low-medium heat depending on how you want your scrambled eggs to be cooked.
- Crack the eggs into a jug or bowl and beat with a fork until the whites are mixed with the yolks, do not overbeat otherwise there’ll be less air in the eggs and they won’t be as fluffy.
- Add the butter to the pan and wait until it has melted and has started to sizzle.
- For creamy scrambled eggs: make sure the heat is low, pour the eggs into the pan, wait for about 10 seconds when it has started to cook and use your spoon/spatula to push the egg to the centre of the pan. Tilt the pan so the egg runs to the edges of the pan and start stirring gently every 5 seconds, making sure you reach all the edges. This should take about 5 minutes to cook. When the eggs are almost done, take the pan off the heat, stir in the cream or creme fraiche and season with salt and pepper. For larger scrambled egg curds: make sure the heat is medium, pour the eggs into the pan, wait for about 10 seconds before stirring the egg gently so larger egg lumps are formed. Scrambling should be done for about 2 minutes until almost cooked. Take the pan off the the heat and season with salt and pepper.
- Serve with your favourite toasted bread.
In a spaghetti mood following on from my last post on meatballs with homemade tomato sauce.
Been so busy lately trying to juggle a million gazillion things as well as try and lead a healthy life. One of my favourite quick meals is to panfry flavoursome tomatoes and garlic, which are in season right now, and then mix with freshly cooked spaghetti. Perfect for a quick, healthy and cheap meal. This is soooooo pleasing to eat outside especially out in the cool and refreshing summer evening air in the garden.
Sometimes, I can’t be bothered to cook, even though I adore cooking. All you want is a quick stomach quencher like on a night like tonight. I cooked this meal a few hours ago after a boring and tedious day at work, I know, what a pain in the bum on a gorgeous sunny Sunday. Seriously, choosing fresh and flavoursome ingredients really help to make this simple dish shine.
Now all I needed to do was to buy a bottle of wine to go with my meal, but alas I wasn’t that organised, never mind…!
Speedy Tomato & Basil Spaghetti
100 g spaghetti
6-9 cherry tomatoes, depending on the size or choose your own favourite type
1 garlic clove, finely chopped
1 tbsp mild olive oil
A pinch of sugar
finely grated Italian hard cheese, such as parmesan
a small handful of basil leaves
salt and freshly cracked black pepper
extra-virgin olive oil for drizzling
- Cook the spaghetti according to the packet instructions in a large pan of salted water.
- Preheat a small frying pan on a medium heat and add the mild olive oil to the pan. Leave to heat up for 1-2 min.
- Quarter the tomatoes and add to the pan with the garlic, stir frequently and fry for a few minutes. Add a pinch of sugar, salt and pepper to season.
- Drain the spaghetti and add to the tomatoes. Mix the pasta gently into the tomatoes and serve on a warmed plate.
- Sprinkle the cheese over the spaghetti. Roughly tear up basil leaves and scatter over. Drizzle a little extra-virgin olive oil over the spaghetti and eat straightaway!