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Category Archives: Vegetarian

Oven Bannocks, Shetland Style

I’ll bake anything that involves flour. If it’s yeast based, all the better. And baking with your very own sourdough starter is the ultimate in satisfaction.

So I sometimes forget those lovely bakes that just involve self raising flour or plain flour and baking powder. They can be just as satisfying as yeast baking and are a lot quicker.

I recently acquired Shetland: Baking on the Edge of the World, by James Morton and his father Tom Morton. James is my favourite bread baker and I’ve been cooking his recipes since he first rose to prominence on The Great British Bake-off in 2012.

I was fascinated by his discussion of bannocks, both girdle cooked and oven baked. I’ve made both, but opted for the latter as they were easier to manage and produced a lighter product. I have served them up to friends who seemed to think they were scones… I kind of agree, although this might be an heretical thing to say!

Here’s James’ recipe for oven bannocks as I have made them. I’ve included the original quantities, which makes 16. I have actually made a half quantity each time I’ve produced them. This gives me at least 8 decent sized bannocks, more than enough for a morning or afternoon tea.

Ingredients

550g self-raising flour, plus extra for shaping
1 teaspoon bicarbonate of soda
½ teaspoon table salt
25g caster sugar
50g butter salted or unsalted (I prefer salted)
280ml buttermilk
150ml natural yoghurt
150ml full fat milk

Method

Preheat the oven to 180 degrees C or 160 degrees C fan-forced. Line two baking trays with baking paper. Very lightly sprinkle them with flour.

Into a large bowl put the flour, bicarbonate of soda, salt and sugar. Mix these roughly together with a wooden spoon. Add the butter and rub in with your fingers until the mixture resembles floury breadcrumbs.

Add the buttermilk, yoghurt and milk and mix together, then add to the flour using a wooden spoon, doing this quickly so as not to over mix. The mixture will be lumpy and quite wet and will need flour to handle it.

To make the bannocks, heavily flour a work surface, and scrape all the mixture out on top. Add more flour, and pat down the pile of mixture with your hands, into a rough square, about 2cm or ¾ inch thick.

Use a round cutter to cut out bannocks, or cut into rough squares with a knife, and then place the bannocks onto the prepared trays.

Bake the bannocks for about 12-15 minutes, or until light golden all over. You will need to watch them carefully, as there is a point at which they are golden and cooked, but still soft in the middle, and ready to come out of the oven.

Remove from the oven, and leave to cool a little before serving with lashings of butter or cream, and a good jam or conserve.

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Apple and Lemon Thyme Galette

I love quick and easy cakes and desserts and this one certainly is. My rustic apple galette is easy to prepare and looks pretty, in a rustic kind of way!

This version was helped by using a mixture of apples I picked up at The Loch in Berrima, in the beautiful Southern Highlands. The Loch grows and sells wonderful produce and has a great restaurant too. The apples were spectacular. Some of them even had pink flesh, as you can see from the photos. I wish I knew what the variety was. I’ll ask next time I’m there.

The galette is also enhanced by baking some lemon thyme sprigs with the apples and scattering some crystallised lemon thyme sprigs over the finished galette.

This galette would work with any kind of short crust pastry. My version is based on the sour cream pastry of the wonderful cook Maggie Beer. I sometimes substitute Greek yoghurt for sour cream, as I did this time. However, I find this creates a softer, more delicate pastry. It’s consequently a little harder to handle. Up to you what kind of pastry you use. Good store-bought short crust is fine too!

Ingredients

Pastry
200g butter chilled
250g plain flour
125ml sour cream or Greek yoghurt

3 red apples, whatever you fancy. Crisp apples like Pink Lady are excellent
Lemon juice
1 free-range egg yolk, beaten, for glazing
Several sprigs of lemon thyme
2 tablespoons caster sugar
1 free-range egg white, lightly beaten

Method

Preheat the oven to 180 degrees C. Line a baking tray with baking paper.

Cut the butter into cubes and pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Spoon in the sour cream or yoghurt and continue to pulse in bursts until the mixture comes together into a ball.

Wrap the dough in cling wrap and refrigerate for 20 minutes.

Core and slice the apples thinly, and place the slices into the lemon juice to stop them going brown.

Remove the pastry from the fridge and roll out between two pieces of baking paper so that it is about 2cm thick, rolling into a rough circle. Remove the top layer of baking paper and carefully transfer the pastry to your lined baking tray, by turning the pastry over and removing the bottom sheet.

Shape the round to neaten it if needed, and turn the outer edge up about 2cm in to make the sides of the galette.

Drain the apples slices and place in any artistic way you like on the tart.

Brush the 2cm edge of the galette with as much of the beaten egg as you need. Scatter some of the thyme sprigs over the galette and sprinkle with 1 tablespoon of the caster sugar.

Place the galette in the oven and bake for about 20 minutes. The galette should be golden brown around the edges.

Once out of the oven, leave to cool. To make the crystallised thyme sprigs, dip some more thyme sprigs in the beaten egg white, then dip in the remaining tablespoon of caster sugar. Leave to dry on a piece of baking paper.

Serve with the thyme sprigs scattered over, and as is, or with plenty of thick cream!

Two Chaps – Melbourne in Marrickville

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Breakfast. The best meal of the day as far as I’m concerned. Whether eating out or making it at home, breakfast is a joyous occasion, each and every day. So I do tend to go out for breakfast…a lot.

I have some advice: if you want to remain anonymous, don’t post your latest drool worthy restaurant dishes on Facebook or Instagram, as you are giving your friends – and stalkers – a GPS map of your daily movements! Certainly my nearest and dearest are able to track me down via my breakfast posts. Kind of doing away for the need for any personal contact… it’s a weird world we live in.

So I visit Melbourne fairly frequently, mostly to see theatre, as reviews soon to be published on this blog will attest, but I also go there to eat. Fitzroy, Carlton, Brunswick, all great destinations for the curious diner.

Back to breakfast. As a regular visitor to Melbourne I do admit to being unfaithful to my home city of Sydney on the important matter of breakfast.

Melbourne cafes just do it better than Sydney.  That is my belief. With one notable exception – a charming and hipster-esque cafe, located on a quiet suburban street in Marrickville, doing the very best breakfasts in Sydney.

You could be in Fitzroy. The urban terrain is similar. The quaintly named Two Chaps has all the right credentials to be a breakfast icon – officially vegetarian but caters for vegans, uses sustainable and ethically sourced produce, artistically designed and Insta worthy dishes, and saving the very best to last – they make everything in house! Slow proved sourdough loaves, rustic and full of deep flavour, flaky croissants with artful toppings (think torched meringue) and oh so sinful donuts! Yummy, really chocolatey house made notella – not to be confused with that commercial choc hazelnut spread – plus jams, preserves, honey and pickles. All artfully displayed as you enter the space, and then there are those donuts!

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Timing is a consideration to visiting Two Chaps. Saturdays and Sundays are buzzing, and a 20 minute wait is the norm, but worth it, and also rather fun, standing or sitting on the pavement where the vibe is cheerful and coffee can be ordered while you wait. But weekdays there’s usually no wait, though the cafe is always lively. So it’s up to you whether you want the to join the #Marrickville-on-Sunday-morning #justoutofbed #Ineedmycoffeefix crowd, or enjoy a leisurely weekday breakfast sans millennials but with a few yummy mummys and maybe a mamil or two. Up to you, I like either vibe!

As a baker of all things yeasty I often go for the crumpets, always on the menu.  I am in awe of their sourdough crumpets, which are light as a feather, and fabulous in either their savoury or sweet incarnations. I have eaten them lots in both forms.

Here are “Sourdough crumpets, spicy green tahini, deep fried cauliflower, harissa oil, pistachio and pink peppercorn dukkah + poached egg”, and a sweet offering “Chocolate sourdough crumpets with buttermilk ricotta, rhubarb jam, beetroot poached pear and candied pecans”:

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Even with my sweet tooth I don’t always have to have a sweet fix, and to prove it, here is a tasty savoury concoction: “Hash browns, sautéed medley of beans and rainbow chard, poached eggs and green goddess sauce”. 

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I’m saving the (current) best to last! Just last week – Friday 12 April – I was in breakfast heaven, had reached Nirvana, and whatever other purple prose I can get away with to describe the experience…

Visiting on a whim with one of my breakfast partners in crime – Quirky Sister the Elder – we both ordered something that rightly should have been dessert, but hey, I can do all kinds of sweetness and claim it as a nutritious experience!

We had “Passionfruit curd brioche, Kristen Allen’s labneh, torched Italian meringue, banana, house made notella, hazelnuts”. Here it is, smashed into, already half eaten. Completely and utterly delicious.

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Two Chaps https://www.twochaps.com.au

122 Chapel St.
Marrickville NSW 2204

(02) 9572 8858
info@twochaps.com.au

Simple Sourdough Revisited

I’m revisiting a post I wrote a while back when I was first getting into bread. Bread is my favourite thing to bake and I’m fascinated by the whole idea of yeast and its amazing ability to make humble dough turn into a beautifully risen loaf. This post details my first experiments with sourdough. I’ve updated the text and the photos of the bread are new too.

My guide on the sourdough journey – and there’s more to come on this front – is James Morton, the Baker/Doctor who came to prominence in the 2012 series of The Great British Bakeoff. He has a pretty common sense approach to bread making and following his recipes has worked well for me.

This recipe for sourdough bread and sourdough starter comes from James’ first book Brilliant Bread. Everything you wanted to know about bread making, and more! Lots of sound recipes and helpful advice too.

Getting a sourdough starter going. This is a real labour of love. You have to be dedicated, patient, observant and accurate. A starter needs constant care and vigilance. It needs to be fed regularly, and, unless you hibernate your starter in the fridge, you have to look after it for ever!!! Or be prepared for the news of its demise.

Your sourdough starter needs more care than a pet….

Sourdough Starter

Here is an abbreviated recipe from James’ book. Buy the book to get the full, incredibly helpful story.

1. Take 100g strong flour and 100g tepid water and measure into a glass jar (see through is best so you can see what’s going on).

2. Add your starter aid to kick start the the starter. James recommends raisins – that’s what I used.

3. Cover your jar and leave for 24 hours at room temperature.

4. Whether the starter is bubbling or not, add another 100g flour and 100g water and stir vigorously to combine.

5. Leave for 24-72 hours, or until you notice plenty of bubbles forming through the mixture and that it has definitely increased in volume. Then pour away at least 3/4 of your starter.

6. Give what’s left a good feed of flour and water – make it up to at least the size it was before you poured it away. James recommends not bothering with weighing feeds from now on – always feed your starter  using more flour than you think is already in the jar. James doesn’t mention how much water to add – having added the flour, I carefully add enough water so that the mixture looks roughly the same as it was before you threw stuff away.

7. Feed your starter every day and keep it at room temperature. You can put your starter in the fridge to hibernate if you’re going away or if you’re not baking. You will still need to feed it every week or so. If you want to use it, take it out of the fridge, let it warm up and give it a big feed.

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Some basic points:

Once you are onto the feeding stage, use cheap white flour, as you will be using a lot of it.

Remember, you need to discard at least 3/4 of your starter before you feed it. Of course, if you are using your starter for making bread, you have already taken away some starter so you can feed it at that point.

Your can use your starter when it is full of bubbles and has grown in size in the jar. (It does get noticeably bigger, but I don’t think there is a level of “bigness” that is required).

At this stage the yeasts in your starter are used to being fed  – they are said to be in a “fed state”. This normally 12- 24 hours after a feed and if the starter is fed regularly.

Simple Sourdough

This is basically James’ recipe. But as with the starter, the book is really helpful for more details.

Ingredients

400g Strong White Flour

10g Salt

200g White Sourdough Starter

275g Cold Water

Method

In a large bowl, weigh the flour and then rub in the salt until combined. Add the starter and water and mix until it has come together into a very wet dough. Cover and autolyse for 30 minutes. (This is resting of the dough, letting the yeast get a lot of the work done for you, so that when you knead, your dough will come together more easily).

Knead the dough for 10 minutes.

Cover and rest the dough for approximately 4-6 hours at room temperature, or, alternatively, after a couple of hours, put it in the fridge overnight or during the day. This is an important stage, so the dough should be noticeably risen, if not quite doubled in size.

Turn the dough out onto a well floured surface and then shape your loaf.  I used the method of rolling up your dough like a Swiss roll really tightly. Then turning the rolled dough 90 degrees and rolling it up again. The dough will have a seam on the top.

Carefully transfer the dough to a proving basket or a floured tea towel inside a bowl, with the seam side on top. I have used both on different occasions, here I used the proving basket.  Leave to prove for 3-4 hours at room temperature until noticeably larger again. Or you can put your dough in the fridge to prove after an hour or two overnight or during the day. I left my dough to prove overnight.

Preheat the oven to 240 degrees C at least 30 minutes before you intend to bake, and heat a cast iron casserole pot with the lid on.

When the 30 minutes is up, it’s time to turn out the proved dough into the pot. Turn down the oven to 210 degrees C. Take the lid off the pot and carefully turn out the dough into the pot. The smooth side will be on top. Score a cross on your loaf with a sharp serrated knife.

Bake for 40 minutes, then remove the lid and bake for a further 10 – 15  minutes until the top and sides are really brown. Remove from the oven, and let rest for 30 – 60 minutes.

Serve with lashings of butter and your favourite jam. This time mine was apricot conserve from last summer’s bounty.

Ottolenghi’s Lentils with Roast Eggplant, Cherry Tomatoes and Yoghurt

I’ve recently acquired the new Ottolenghi book Simple. It’s a lovely book, written in such an interesting and useful way. The recipes, while not necessarily with a limited number of ingredients, are all quite ”simple” to prepare. The recipes are full of Ottolenghi’s trade mark Middle Eastern flavours.

I’ve tried some of the savoury recipes and of course I’m keen to get into the sweet stuff soon!

Here’s a relatively quick, and definitely easy to prepare savoury veggie dish, that works well as a salad or side as well as a lighter main.

Ottolenghi goes into detail about how to cook the eggplants. While his method uses the oven at a high temperature, he also describes how you can cook the eggplants directly over a gas flame on the stove top, which he rightly points out is very messy!

I cooked the eggplants on the bars of a very hot barbecue, lid down, for extra heat. This was very successful, and they cooked in about 15 minutes. Whatever method you go for, the idea is to blister the skin of the eggplants so the you can peel it off to get to the softened flesh.

Ingredients

4 eggplants, about 1.1kg, pricked a few times with a knife
300g cherry tomatoes
160g Puy lentils or 350g ready-cooked lentils
2 tablespoons olive oil, plus extra to serve
1½ tbsp lemon juice
1 small garlic clove, crushed
3 tablespoons oregano leaves – I used thyme which I prefer as a herb
salt and black pepper
100g Greek yogurt

Method

Preheat the oven to 250 degrees C or as high as your oven will go.

Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Or use the barbecue method that I mentioned above. Remove from the oven and, once cool enough handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened, split, and soft. Remove from the oven and set aside. You can also cook the tomatoes on the barbecue too, but put them on a baking sheet.

Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly. If starting with ready-cooked lentils, just tip them into a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of oregano or thyme, ¾ teaspoon of salt, and a good grind of pepper. Mix well, then spoon into a large shallow dish. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tablespoon of oregano or thyme over the top, drizzle with a little oil, and serve.

Zucchini and Halloumi Fritters

Fritters for breakfast lunch or dinner, these simple to make little gems are the mainstay of any meal. There are so many variations and lots of recipes out there. One of the most famous versions is Bill Granger’s iconic Sweet Corn Fritters. They’re on the menu at Granger and Co in London and at the original Bills in my home town Sydney. They are pretty good, wherever you eat them.

I have also blogged in the past Gordon Ramsay’s Halloumi, Zucchini amd Herb Cakes, see here for the post. These fritters are good, too.

But these bright green numbers are so easy to make and really tasty, and are currently high on my list of go-to recipes for lunch or dinner.

They are based on a recipe from Hugh Hamilton Wines, in McLaren Vale in South Australia, although I haven’t been able to find the original recipe when researching for this post. 

What I love about these fritters is that they keep their green colour on the outside and inside. And when you cut them open, the halloumi is still a little bit oozy! Lovely.

Ingredients

2 large zucchini
1 red onion
150g halloumi
Zest of a lemon
1 teaspoon fresh thyme leaves
1/2 cup plain flour
1 free-range egg, lightly beaten

Method

Preheat oven to 180 degrees C fan-forced. Line a baking tray with baking paper.
Coarsely grate the zucchini and red onion using the large holes of a box grater.
Squeeze the grated zucchini and onion to remove excess liquid. The best way to to do this is using your hands, squeezing a handful at a time. Transfer the grated vegetables to a bowl. Now grate the halloumi in the same way.
Add the lemon, thyme leaves and halloumi to the bowl and mix. Stir in the flour and egg, and season with sea salt and black pepper.
Roll heaped tablespoons of the mixture into rough balls and place onto the baking tray. The mixture is quite wet, but don’t worry, as they will keep their shape as they bake. Bake for 25 – 30 minutes or until golden and firm. The edges may be a little dark – this just adds to the rustic effect!
Serve with sour cream or Greek yoghurt, and chilli jam or sweet chilli sauce, and a big green salad on the side. Delish!

Sweet and Salty Granola

There are a few recipes that I make on a regular basis, and I love to post new versions on the blog to show you what I’ve been making. Soon I’ll be getting ready to make hot cross buns. I’ll probably wait till March, even though I was shocked to find hot cross buns already in the supermarket after Christmas!

One of my favourite things to make is granola. I make a batch every couple of weeks, as I really need my cereal fix every morning. I’ve posted the recipe a few times already here.

I thought I would add this version as I’m particularly keen on it. But it may not be to everyone’s taste. As the title implies there is salt in this recipe. Quite by accident, I bought salted nuts instead of unsalted for the granola. They were delicious! I love the combination of the sweetness from the dried fruit and honey, with the saltiness of the nuts. And hey, first it was salted caramel and, then salted chocolate, so why not sweet and salty granola?

Ingredients

2 cups of rolled oats
1 cup of bran flakes or similar
1/2 cup of salted nuts like macadamias, cashews, walnuts, hazelnuts
A handful of mixed seeds like pepita, linseed, sesame
1/3 cup of honey, warmed to pouring consistency in a microwave
1/2 cup of any dried fruit – sultanas, raisins, apricots, cranberries, sour cherries.

Method 

Pre-heat the oven to 140 degrees C. You could try 160 degrees C for a quicker toasting but be careful you don’t burn the mix. Line a large baking tin with baking paper. You need to be able to spread the mix out so that all the mix is exposed to the heat.

Mix the oats, seeds and nuts together in a large bowl. Loosen the honey before microwaving with a little bit of water to make it more runny and easier to mix. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 20-25 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the dried fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

You can serve this granola in so many different ways. Milk and Greek yoghurt are favourites with me. I will always have fresh fruit on hand to add to the granola. In high summer in January in Sydney, berries are plentiful and so cheap! Strawberries, raspberries, blueberries, blackberries, all amazing, all wonderful, and I eat them by the punetful. And stone fruit too, is really coming into its own this month. Yellow and white peaches, apricots and nectarines, all delicious. And passionfruit is delicious any time of the year.

If summer fruit is plentiful, then I’m making jam. I’ve made lots of jam in this last week – apricot, blackberry, strawberry, mixed berry, and my new find mango! I will be posting recipes for these shortly.

I’ve been eating my sweet and salty granola with Greek yoghurt and lots of fresh fruit and a dollop of mango jam. A fabulous addition to breakfast! Just delicious! But eat your granola with whatever takes your fancy.

 

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