This hot smoked salmon sandwich is Jamie Oliver inspired. The recipe is infinitely variable to make all kinds of different, delicious sandwiches.
Try it with leg ham or roast beef. Make it veggie by using halloumi instead of the salmon. Add a few pickles to the sandwich, or add condiments like chutney, onion or chilli jam, or even try it with pesto or hummus!
4 slices of streaky bacon
4 slices of sourdough bread
1 ripe tomato
1 ripe avocado
2 tablespoons home made or whole egg bought mayonnaise
1 tablespoon of basil or coriander leaves, bashed, stirred through the mayonnaise (optional)
200g hot smoked salmon (available from the deli section of supermarkets)
A handful of lettuce leaves or rocket
A few squeezes of lemon juice
Sea salt and black pepper
Place the bacon in a cold frying pan, turn on the heat to medium and fry the bacon until crispy and cooked through, then remove from the pan. Turn off the heat.
Immediately put the bread slices into the still warm pan in the bacon fat to soak up the bacon flavour.
Cut the tomato into slices. Cut the avocado in half, take out the stone and peel each half. Cut the avocado into slices.
Now assemble the sandwich.
Spread the toasted sourdough slices with the mayonnaise.
Put two slices of toasted bread side by side and layer with the bacon rashers, tomato, avocado, chunks of the salmon and the lettuce or rocket. Squeeze lemon juice over the whole lot and add a grind or two of sea salt and black pepper.
Top each one with the remaining slices of toast. Eat and enjoy!
Fruit and booze – what a great combination! This is a great way to preserve summer fruits.
I blogged this first as Hoarder’s Jam, a curious title as it’s clearly not a jam and why would anyone hoard fruit?
It’s less of a recipe, more some simple instructions on how to combine fruit, sugar, spices and alcohol.
Lovely summer fruit like plums, peaches and apricots can be preserved, and the bonus is the fruity preserving alcohol is a great tipple or the basis of a champagne cocktail.
Any mixture of stone fruit to make up 6 pieces:
Plums, apricots, peaches
250 g caster sugar
1 long piece of orange rind
1 vanilla bean, split lengthwise
330 ml alcohol: brandy, rum or gin
Cut the plums and apricots in halves, the peaches in quarters. Place the fruit and the sugar in china or glass bowl and leave for 1 hour.
Transfer the fruit and sugar mixture to 1 litre glass jar with a strong lid. Place the orange rind and vanilla bean in the jar. Pour the alcohol into the jar. The fruit should be covered; top up with a little more alcohol to make sure all the fruit is covered. If the fruit won’t stay submerged, fill a small ziplock bag with a little water, seal and place on top of the liquid to keep the fruit under the liquid.
Make sure you note the date of preserving on the jar. Keep in a dark cool pace for a minimum of 2 weeks or up to 3 months.
You can turn the jar occasionally, or VERY gently shake the jar. This is to help the sugar dissolve. After 1 week, the colour of the liquid begins to deepen, and a lot of the sugar is dissolved, with a residue still sitting on the bottom of the jar.
After 2 weeks the liquid in the jar has turned a deep ruby colour and all the sugar is dissolved.
Refrigerate after opening, although I’m inclined to believe the fruit is well and truly pickled and should survive quite well for a few days in the cupboard.
We all love Chelsea buns, myself included. I’ve made a lot! I’ve posted a couple of versions here and also here.
Yesterday I made sourdough and had left over sourdough starter. It is always a dilemma – what to do with your sourdough starter discard.
So I made Chelsea buns, using the left over starter, and a little commercial yeast as well. But you could totally make these buns using just yeast – we don’t all have a sourdough starter on hand! Add 7g yeast and up the milk to 150g.
These Chelseas are heavily flavoured with orange, in the dough and in the filling – juice, zest and candied orange. And some orange liqueur as well!
Very orange and delicious.
400g strong flour
125g sourdough starter discard
50g caster sugar
2 free range eggs, at room temperature
100g tepid milk
Zest and juice of half an orange*
50g unsalted butter
50g sour cherries
50mls orange liqueur
50g very soft butter
50g golden caster sugar or raw sugar
1 tablespoon finely chopped candied orange
Golden Syrup Glaze
2 tablespoons golden syrup heated to use as glaze
Juice of 1/4 orange
100g icing sugar or enough icing sugar to make a dripping icing
* a blood orange if you can get it
Put all the dough ingredients except the butter into the bowl of an electric mixer such as a KitchenAid. Mix with a dough whisk or wooden spoon to a rough dough, cover and leave for 30 minutes to autolyse.
Knead the dough using the dough hook of the electric mixer for about 10 minutes or until smooth and elastic.
Add the butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the dough is smooth, soft and windowpanes.
Cover the dough with cling wrap or plastic shower cap and leave to prove somewhere warm for 2-3 hours. The dough should have risen, if not quite doubled in size.
Line a large baking tin with baking paper. I used a 24cm round spring form tin, but you could equally use a rectangular 22cm x 23cm (9 inch x 13 inch) tin.
Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a large rough rectangle.
For the filling, soak the sour cherries, cranberries and sultanas in the liqueur for 30 minutes to 1 hour. Spread the very soft butter all over the dough rectangle. Sprinkle the sugar over the butter. Scatter the chopped marzipan, chopped candied orange and then the dried fruit over the dough.
Now roll up the dough along the long side, as carefully as you can.
Cut the long roll into 12 even pieces. Place the pieces into the baking tin, cut side up, packing them in snugly together. If using a round tin, make a ring of buns in the tin and then put the remaining buns in the centre.
Put the tin into a large plastic bag to prove. Place into the fridge overnight or for 8-12 hours.
Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a cast iron pan of water to the bottom of the oven to create steam for baking.
Take the tin out of the plastic bag and place the buns in the oven. Bake for 30-35 minutes, or until the tops of the buns are golden brown but not burnt.
Once baked, remove from the oven. Brush the tops of the buns with the warmed golden syrup.
When cool, remove the buns from the tin, peeling off the baking paper.
To make the orange icing, mix the orange juice with the icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.
Once the buns are quite cool, drizzle the orange icing over the tops of the buns.
I love sourdough and I love cinnamon scrolls so I have been keen to develop a cinnamon scrolls recipe using the great flavours of sourdough.
It’s been a labour of love, with lots of trial and error, but my latest version is really good and I’m very happy!
Like any sourdough recipe, it takes a bit of time, but those gorgeous soft brioche style scrolls are well worth the extra time!
The scrolls are filled with a butter brown sugar cinnamon mixture and sit in some gooey caramel while baking. Once baked the tops glazed with golden syrup and finally, when cool, drizzled with lemon icing.
400g strong flour
200g sourdough starter
50g caster sugar
3 free range eggs, at room temperature
100g tepid milk
100g unsalted butter
75g unsalted butter
125g light brown sugar
50g maple syrup
150g light brown sugar
1 heaped tablespoon ground cinnamon
100g unsalted butter, very soft
Golden Syrup Glaze
2 tablespoons golden syrup heated to use as glaze
Juice of 1/4 lemon
200g icing sugar or enough icing sugar to make a dripping icing
In a large bowl add all the dough ingredients except the butter. Mix to a rough dough, cover and leave for 30 minutes to autolyse.
Using a dough hook of an electric mixer, knead the dough for about 10 minutes or until smooth and silky.
Now add butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the mixture is smooth and elastic. Cover the dough with plastic wrap and leave to prove somewhere warm for 4 hours. The dough should have risen slightly.
To make the caramel, melt the butter, brown sugar and maple syrup in a small saucepan over a low heat.
Line a large baking pan with baking paper. I use 22cm x23cm (9 inch x 13 inch) pan. Spoon the caramel sauce over the base. You don’t have to use all the sauce – the more you use the gooier the scrolls will be. I sometimes only use half the caramel for a less gooey bottom.
Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a rough rectangle, slightly less than the size of your pan.
For the cinnamon filling, mix the brown sugar and cinnamon together.
Spread the very soft butter all over the dough rectangle. Sprinkle the brown sugar and cinnamon over the butter.
Now roll up the dough along the long side, as carefully as you can, as the dough is very soft.
Cut the long roll into 12 even pieces. Place the pieces into the baking pan, cut side up, on top of the caramel sauce, packing them in snugly together.
Put the pan into a large plastic bag to prove. Leave at room temperature for an hour then place into the fridge overnight or for 8-12 hours. Or, if you wanted to prove more quickly, leave in a warm place for 2 hours. I recommend the fridge prove as it really improves the flavour.
Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a pan of water to the bottom of the oven to create steam for baking.
Take the pan out of the plastic bag and place the scrolls in the oven. Bake for 30-40 minutes, until the tops of the scrolls are golden brown but not burnt.
Once baked, remove from the oven. Brush the tops of the scrolls with the warmed golden syrup.
To make the lemon icing, mix the lemon juice with the icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.
One the scrolls are quite cool, drizzle the lemon icing over the tops of the scrolls.
Remove the scrolls from the pan and peel off the baking paper. The scrolls will be sticky with the caramel sauce underneath.
Best eaten on the day while the scrolls are gooey. They can be microwaved gently the next day if you have any left over!
If you’re in need of making something indulgent this weekend – waffles may be the answer! And particularly if you’re in a part of Australia that’s in lockdown, I hope this might cheer you up.
I found a good recipe by the inimitable Martha Stewart for buttermilk waffles. Very easy and very quick. However, I must fess up and explain that the first waffles were rather flat and a bit disappointing. So I added spoonful or so of extra flour and anothter 1/2 teaspoon of baking powder to the remaining mixture. This did the trick and the the rest of the waffles were thick and fluffy! However, I hope that if you followed the inimitable Martha’s recipe as is, it will work out fine for you.
I included my recipe troubleshooting as I always like to be as accurate as possible as I describe my cooking experiences.
I served the waffles with some cookie crumbs – I crushed up a couple of cookies I had left over. Add a good drizzle of golden syrup, some whipped cream and a few raspberries and strawberries and you’re in the waffle breakfast business!
2 cups plain (all-purpose flour)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon bi-carbonate soda (baking soda)
1/2 teaspoon salt
2 cups buttermilk
1/2 cup unsalted butter, melted
2 free-range eggs
Preheat oven to 150 degrees C.
In a medium bowl, whisk together flour, sugar, baking powder, bi-carbonate of soda and salt. In a large bowl, whisk together buttermilk, butter, and eggs, then add the flour mixture, and mix until batter is just combined.
Heat the waffle maker according to the manufacturer’s instructions and brush with a little oil. Pour batter onto the grid, spread batter if necessary, but make sure you don’t overfill the grid. Close the waffle maker and cook until the waffles are golden brown and crisp, 3 to 5 minutes.
The waffles will be cooked but maybe a little soft. At least mine were. Put them in the preheated oven for a couple of minutes to crisp up and also to keep them warm.
Make the rest of the waffles in the same way. Serve with golden or maple syrup, whipped cream or yoghurt and fresh fruit – berries are great! And cookie crumbs for some extra luxe!
To make dough, mix all the wet ingredients together. Stir in the flour and bicarb with a wooden spoon until you have a sticky dough. Put the dough onto a floured board and knead by hand for a few minutes until the dough is smooth. Divide the dough into 4 balls.
You can use the dough now or put in a bowl and cover with cling wrap and leave for an hour.
You could even stick in the fridge for a few hours.
To make the filling, chop all the greens, herbs, spring onions and garlic finely. Sprinkle over the salt and pepper.
Chop whatever cheeses you are using into small pieces.
When ready to make your cheat’s gozleme, take a ball and roll out into circles as thin as you can.
Spread equal amounts of cheese onto half of each circle. Then cover the half circles with all the green ingredients.
Fold the dough over the filling to make a semi circle kind of pastie shape, pinching edges together.
Heat the oil in a frying pan on a medium heat. Cook each cheat’s gozleme for about 3 minutes on each side or until brown and speckled. Pressing down the gozleme once you’ve turned them over helps to amalgamate and cook the filling inside.
Remove from the pan and serve hot with lemon wedges.
A ciambella is an Italian ring-shaped cake with lots of regional variations, so my research tells me. It’s a breakfast or afternoon tea cake, but it will double nicely as a dessert cake too. I’d never made one before – it looks wonderful so inviting – so I thought I’d give it a go.
If you’re looking for a simple cake that looks fancy and tastes delicious this is for you! The recipe is adapted from a couple of great recipes from Silvia Colloca and SBS Food .
Here’s the recipe.
2 large apples
Finely grated zest and juice of 1 lemon + extra juice for sprinkling
180g raw sugar
50g extra virgin olive oil
200 g self-raising flour
75g almond meal
1 teaspoon baking powder
1 tsp vanilla paste or extract
1 tablespoon orange liqueur
1 tablespoon golden syrup, warmed,for glazing
Preheat the oven to 170 degrees C. Non fan forced seems to work better for this cake.
Butter and flour any Bundt tin – a plain ring tin or something more fancy!
Peel the apples. Chop one of the apples into small chunks, and the other into thin slices. Sprinkle with a little lemon juice to prevent from browning.
Place the eggs and caster sugar in the bowl of an electric mixer, and using the whisk attachment, whisk on low speed increasing to medium until the mixture is pale and creamy.
Add the olive oil and ricotta and whisk on a low speed just until the mixture is smooth and free from lumps.
Sift the flour, almond meal and baking powder and fold into the batter.
Stir in the lemon zest and juice, vanilla, orange liqueur and the chopped apple.
Pour the batter into the Bundt tin. Place the apple slices around the ring, overlapping each other.
Put the cake into the oven and bake for about 35–45 minutes or until a skewer inserted into the middle comes out clean.
Let the cake cool completely in the tin, then loosen the cake around the edges with a palette knife.
Carefully turn the cake out onto a plate and then even more carefully turn the cake the right way up.
Brush the top of the cake and apple slices with the warmed golden syrup.
Serve on its own or pretty much with whatever you fancy – I served it as a dessert with a strawberry compote and plenty of lemon curd!
Granola Dust is a recipe from Jamie Oliver’s healthy take on food Everyday Super Food. It’s basically a granola mix blitzed in the food processor until the mix becomes pulverized. Great for serving with fresh fruit, or just sprinkling over muesli to add another texture.
Breakfast Trifle is a heathy and easy brekkie idea, using Granola Dust that you’ve already made up and have in the store cupboard.
To make a Breakfast Trifle, start of with a layer of Greek yoghurt, then add any mixed mixed berries you like, scatter some Granola Dust on top and finish with a drizzle of honey. You can make this in a jar or in a bowl. You don’t have to limit yourself to berries – stone fruit in summer, or poached apples or pears in winter would be great!
You can adjust the quantities depending on whether you’re making breakfast trifle for one or a large one for the family! The idea is to have fairly equal layers of Granola Dust, fruit and yoghurt.
The quantities for Granola Dust in the recipe are what Jamie Oliver specifies in his book. I thought that sounded rather a lot, so I made a quarter of the mix – this gave me half a large jar’s worth of Granola Dust.
1kg porridge oats
250g unsalted mixed nuts such as walnuts, Brazil nuts, hazelnuts, pecans, pistachios, cashews
100g mixed seeds such as chia, poppy,sunflower, sesame, linseed, pumpkin
250g mixed dried fruit such as blueberries, cranberries, sour cherries mango, apricots, figs, sultanas
3 tablespoons quality cocoa powder
1 tablespoon freshly ground coffee
Preheat the oven to 180 degrees C. Place the oats, nuts and seeds in a large baking tray. Toss together and roast for 15 minutes, stirring halfway.
Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then in batches, blitz in the food processor till the mixture forms a rough powder or dust.
Everyone loves banana bread! But the banana bread you get in cafes is really banana cake – too sweet and too “cakey” in texture! I picked up this recipe from a television show Hemsley +Hemsley: Healthy and Delicious. The Helmsley sisters cook food that is natural and healthy – grain, gluten and refined sugar free.
This banana bread is made with coconut flour and coconut oil. The sweetness comes from the bananas and some treacle and golden syrup. It does have 3 eggs. The bread cuts into 12 slices easily, so I think that distributes the extra calories quite well!
It’s a much healthier bread than the usual sweet and cake-like cafe offerings.
As usual I made my version with a few tweaks. You could really add anything you like – nuts or seeds would be great, and honey would be a great sweetener too. The treacle in my version gave a lovely, malty flavour and rich dark colour.
And it’s a throw-in-the-food-processor recipe so it takes no time to prepare.
One more thing – it keeps forever! It doesn’t dry out, and keeps really moist.
350g or 3 medium size bananas, mashed
60g coconut flour
1 /2 tbs cinnamon
1 pinch salt
3 free-range eggs
50g coconut oil, melted
1 tsp vanilla extract
1.5 tsp bi-carbonate of soda
1 tbs apple cider vineagr
1/2 tbs treacle
1/2 tbs golden syrup
Preheat oven to 180 degrees C. Line a loaf tin with baking paper.
Put all the ingredients (except the golden syrup) into a food processor and whizz until smooth. Spoon into the prepared tin. Drizzle over the golden syrup onto the top of the mixture.
Bake for 50 minutes. Cool on a wire rack completely before turning out of the tin.
I served my banana bread with cashew butter and fresh figs. The bread is quite sweet, so the cashew butter works well. Peanut, or any nut butter would be fine.