Tapenade + Fried Egg on Toast

Guys guys guys.
Look, it’s my first un-recipie!
Not really, though, because there is the recipe for the Best Tapenade You’ll Ever Make( from Gourmet) but the toasting your bread and frying the egg part? No, I’m not giving instructions for that.


Meet your new favourite snack.
I feel like people are super boring with toast. And it’s true, toast usually is just a vehicle for peanut butter or just butter and jam.
But, you can make things exciting! Which is why over the next week, in addition to regular posts and through in ways to jack up your regular toast and jam routine.

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Enjoy!

TOAST WITH A FRIED EGG AND TAPENADE:
Serves 1

1 slice of good bread, toasted ( I like whole wheat for this)
1 egg, fried in a little oil.(** poached is really good too!)
Tapenade( below)

Black Olive Tapenade:
1 cup pitted black olives
1 tbsp capers
1 tsp white wine vinegar
2 big cloves garlic smashed
1/4 cup olive oil

In a food processor,pulse the first 4 ingredients together. Once it starts forming a paste, pour in the olive oil in a steady stream.

To assemble:
Spread the toast with tapenade. Top with the egg. Eat!

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Bulgarian Sunshine Rolls

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Bread.Bread.Bread.
Breakfast bread.
Lunch bread.
Dinner bread.
Snack bread.
I have no idea what I’m doing BUT I have bread. Bread makes everything better. Except for the fact that I have exams for the next WHOLE week and then two weeks of vacayyyy!
Finally.
Until then, expect erratic, spontaneous posts or none at all.
But after another week, we’ll have posts everyday! Yesssss.
Until then, make this fluffy, fancy-looking and crazy tasty bread. Again and again.

Note:
1) I called these Hungarian rolls on Instagram. Which they are not. I’m sorry!

BULGARIAN SUNSHINE ROLLS
INGREDIENTS:

330 all purpose/bread flour
150 ml warm milk
1 large egg( get a really big egg for this one. If needed, use half of another egg)
1 tbsp white vinegar/lemon juice
1 tbsp olive oil
1,5 tbsp sugar
1 tsp salt
15g fresh yeast

For the top:
60 g butter, melted
1 egg yolk
A handful of sesame and poppy seeds for sprinkling

Crumble the yeast in a small bowl,add 1/2 tbsp sugar and half the milk and 1 tbsp flour and mix again.Cover with damp towel and leave for around 10-15 minutes until it gets foamy.If it doesn’t foam, discard and start again.

2.Beat the egg in a large bowl, add the rest of the milk,salt and oil to it. Slowly add in the flour and stir gently. Now add the vinegar and yeast mixture.Mix it all with a spoon and once lightly combined, start kneading with your hands.Knead until smooth and elastic adding more flour if it’s still to sticky.(about 7 minutes)Cover with a cloth and let it rise for 1 1/2 hours in a warm, draft free area till the dough has doubled.

Now, knead your dough for a bit and split it into two halves. Break each half into 4 pieces. Knead each piece for a couple of minutes. Now, roll each ball into thin, flat ‘pancake’. Make sure it rolled really thin, almost see through.

Place the first ‘pancake’ on a well floured surface and spread with the butter. Repeat with the other ‘pancakes’. Do the same thing with the other half. Roll each half into a roll and slice out triangles. Place in a greased pan in the shape of the sun ( you want the pieces shaping outwards ) and place the scraps on top. Cover with a damp towel/cling film and let it rise in a warm spot for another 30 minutes.

Preheat the oven 200 C. Egg-wash the bread beaten egg yolk and sprinkle with sesame seeds.Bake for 35 minutes(cover with foil for the last 15 minutes or if the top starts to get too brown).

Yotam Ottelenghi’s falafel with flatbread and Yogurt-Molasses_Tahini Dressing

Today is a triple recipe kind of day! And honestly, what’s not to love?
All three recipes are from either Plenty or Jerusalem, both cookbooks by Yotam Ottelenggi and Sami Tamimi that I am smitten with. Not only is the food great, it’s the kind of cookbook that I like sitting in bed reading. Just reading. The recipes come with stories and

while Plenty is a vegetarian cookbook, Jerusalem features food for both meat eaters and vegetarians alike. Today’s recipes however are vegetarian.
I’ll be the first to admit it.

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One bad falafel experience and you’re scarred for life. I ate a really really bad falafel a few years back and I hated it. It was gummy and excessively oily and just plain terrible. Needless to say, I didn’t eat a falafel again for the next few years.
That changed yesterday. I was flipping through the cookbooks( although the only flipping I should be doing is with textbooks :/) and I saw the recipe for falafels. Then, something hit. I felt like making falafel. So I got up and reached downstairs and soaked a cup if chickpeas. It was 11:30 at night.
The next day, I made falafels.
The verdict? Yotam Ottenlenghi, you nailed this. Perfect,perfect, perfect.
I paired it with a yogurt-tahini sauce out of Jerusalem and whole wheat yogurt flatbreads from Plenty. No one missed the meat.
We’ll be seeing a lot more Ottelenghi on this blog for sure!

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FALAFEL WITH WHOLE WHEAT YOGURT FLATBREAD WITH YOGURT-TAHINI SAUCE

FOR THE FALAFEL:
1 1/4 cups / 250 g dried chickpeas
½ medium onion, finely chopped (½ cup / 80 g in total)
1 clove garlic, crushed
1 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped cilantro
¼ tsp cayenne pepper
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground cardamom
½ tsp baking powder
3 tbsp water
1½ tbsp all-purpose flour
about 3 cups / 750 ml sunflower oil, for deep-frying
1/2 tsp sesame seeds, for coating
salt
Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight. I boiled them but there’s not need to. Infact, avoid boiling them all together as that’s what the book suggests.
The next day, drain the chickpeas well and combine them with the onion, garlic, parsley, and cilantro. Now in a food processor, pulse together the chickpeas and the herbs till broken down but not mushy or pasty, and holds itself together in a ball. Next, add the spices, baking powder, ¾ teaspoon salt, flour, and water. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for at least 1 hour, or overnight for making it the next day.
Fill a deep, heavy-bottomed medium saucepan with oil( I used regular vegetable oil).
With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty and form a walnut shaped ball.
Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked all the way to the inside, so make sure they get enough time in the oil. Drain and serve with the flatbread and sauce.

FOR THE FLATBREAD:
1 cup + 2 tsp whole wheat flour
3/4 cup yogurt (plain)
1/2 tsp salt
A bunch chopped flat leaf parsley
1 tbsp or so of water if needed
4 tbsp olive oil for cooking the flatbread

Combine the dry ingredients in a bowl. Add the yogurt and whisk till a smooth dough forms. Chill for an hour or till ready to use.
Break the dough into 6 parts. On a well floured surface, roll out 6 long pieces of dough. They should be thin enough that you can see through them a bit. Over medium heat, place a grill pan to warm up. Drizzle over olive oil and cook the flatbreads till well charred on both sides . Don’t flip them more than once.
Serve hot.

FOR THE SAUCE:
“¾ cup / 180 g light tahini paste ( I used regular tahini, 1/2 cup instead of 3/4)
2 cloves garlic, crushed
¼ cup / 15 g flat-leaf parsley, chopped
¼ cup / 15 g chopped mint, plus extra to finish
⅔ cup / 150 g Greek yogurt
¼ cup / 60ml freshly squeezed lemon juice, plus grated zest of 1 lemon ( I left this out)
1 tsp pomegranate molasses, ( I used blackstrap)

Whisk together all the ingredients to make the sauce.

To serve:
Top the warm flatbreads with falafel, drives tomatoes and cucumbers and drizzle on the sauce. Garnish with mint leaves. Eat!

Individual Chocolate + Ginger Cobblers

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Hey there!
I wish I could stay to talk today but I’ve got my papers this week. So it’s just a recipe today.
I’ll be back soon with delicious things to eat and ofcourse, unnecessary nonsense. In the meantime, find some time to make this. Melty, gooey chocoaty cobbler with a hit of spicy ginger.

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Enjoy!

CHOCOLATE + GINGER COBBLER

Serves 6
3/4 cup all purpose flour
1 tsp baking powder
1/4 cup cocoa powder + 3 tbsp extra
1/2 cup white sugar
1/2 tsp fresh ginger grated and peeled.
1/2 tsp salt

4 tbsp unsalted butter,softened
1/2 cup milk
1/2 tsp vanilla powder,extract or paste.
FOR THE INSIDE:

1/2 cup chopped dark chocolate

FOR THE TOP:
The 3 reserved tbsps of cocoa.
1/4 cup brown sugar
11/2 cups boiling hot water

Whisk together the first 5 ingredients(except the sugar).
On the side, cream the butter and sugar. Now pour in the milk and vanilla. Add wet to dry and and stir to form a batter.
Preheat the oven to 180/350 F.
Grease 8 ramicans with butter. Spread the batter evenly. Now place a chunk of dark chocolate in the middle and coat with the batter around it.
Sprinkle the tops with cocoa powder and the brown sugar.
Now, pour the hot water over the tops of your brownies. DO NOT STIR.
Place in the oven and bake for 20 minutes or till the tops are bubbly.
Eat warm, with cream or ice cream.

Chocolate Chunk Olive Oil Cake with Basil

(Have a unique cake that you made? Or an interesting link that I should read? Let me know!)

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This beauty is not for everyone.
Honestly, I loved it. I found it delicious and sweet but no coyingly so.

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Some of my testers however, didn’t like it. But, if you’re like me and like wierd tasty food, you need to try this. The chocolate and basil are so, so good together. The basil is very light, and not dominating. The cake has a slight ‘basily’ undertone that is just right.

The recipe is inspired by a cake that Sarah ( of The Vanilla Bean Blog) did a while ago , and I tried out yesterday.

It’s a unique cake, in its own way, for unique person.

CHOCOLATE CHUNK OLIVE OIL CAKE WITH BASIL.
Makes one big cake

1 1/2 cups all purpose flour
3/4 cup oat flour
1 tsp baking power
1/2 tsp salt
3/4 cup good olive oil ( you don’t need an extra virgin oil here, but again, better quality ingredients = a high taste baked good)
3 eggs, beaten lightly
1 cup dark chocolate chunks (again, quality!)
1 tbsp fresh basil, chiffonaded
3/4 cup milk
1 cup brown sugar ( dark brown is ideal)

Preheat the oven to 180 C/350 F.
Whisk together the dry ingredients. On the side, cream together oil and sugar. Now add the eggs and whisk to combine.
Now add the oil mixture to the flour, slowly, alternating with the milk.
Now fold in the basil and chocolate chunks.

Bake in a cake tin, lightly oiled with olive oil, for 35 minutes or till golden brown and a cake tester comes out clean.

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Salted Whole Wheat Chocolate Chip Cookies With Orange Zest

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So, two things: One, I never would have thought to be whole wheat flour in cookies. Like normally, I like white flour, white sugar and butter for my empty calories.

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BUT.
This may as well be a life changing cookie. The whole wheat flour gives it a nutty, amazing flavour like none other.

Two, I accidentally BURNT the bottom of these cookies. For reals.
So someone ( read: me) had changed the oven setting so that only the BOTTOM of the cookies bake.
So you can guess what happened after that.

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I cried.

Then, I ate a cookie. Then, another one.
THEY ARE SO DARN TASTY. Even with the burnt bottom. Ohhhh, man. You have to make this. If there’s one thing you’ll bake this weekened. Let it be this.

( ps: I updated my about page!)

SALTED WHOLE WHEAT CHOCOLATE CHIP COOKIES WITH ORANGE ZEST

1 1/2 cups whole wheat
1/2 cup brown sugar
1/2 cup white sugar
3/4 tsp baking soda
3/4 tsp salt
1 stick cold butter, cut into tiny pieces
1 egg
1/2 cup dark chocolate chips
1/4 cup chopped hazelnuts/almonds/more chocolate chips
1 tsp grated orange zest
Sea salt for sprinkling

Preheat the oven to 180/350.
Stir the dry ingredients together, sifting out any large pieces if grain. In another bowl, cream together butter and sugars till combined, about 2 minutes.

Add the egg and beat again. Stir in the vanilla. Add the flour mixture and beat on low till barely combined. Stir in the chocolate chips/nuts and zest. For large cookies, drop 1/3 cup mounds on a baking sheet. Sprinkle with sea sy and bake for 15-20 minutes or till golden brown.