Whole Wheat Bread with Walnuts and Raisins - savoury

  The recipe below can be made using milk or a milk substitute - I prefer to use soy or oat milk and oil instead of butter or margarine.  Excellent as sandwich bread or when used for toast.

If you use the 'dough only' cycle on a bread machine, divide the recipe in half  but use the same amount of yeast.  I have a heavy-duty mixer that does all the hard work for me but this recipe can also be made by hand.

1 Cup (240ml) warm water (110°F/43°C)
1 Cup (240ml) warm milk alternative - soy, oat, rice, almond
2 Tbsp sugar
1 Tbsp dry yeast (or one package active dry yeast)

Place the ingredients above in a bowl and allow this to sit for a few minutes until you see it begin to foam.

Add to the above mixture:
 
3 Tbsp oil, margarine (or oil)
2 Cups coarsely chopped walnuts - I just break them up a bit
1-1/2 Cups raisins or sultanas
1 Tbsp salt
1 tsp ground black pepper - really - this gives the bread a deeper flavour
1/2 Cup cornmeal or polenta - I use polenta as there is no cornmeal here in Australia
1 egg (optional, but seems to keep the loaf fresh for a longer time)

Give this a good stir and then add:

2 Cups whole wheat flour
2-1/2 - 3 Cups bread flour - bread flour is superior as it is made from soft winter wheat

Knead this mixture for 3 minutes.  Let it rest, lightly covered for 5-10 minutes.  Begin to knead again until it is smooth and elastic.  You may need to add a bit more bread flour if it seems 'sticky'  The final kneading should take about 10 minutes.

Oil a large bowl.  Place the dough into the bowl, turning once so the entire surface is coated.  Cover with plastic wrap and let rise until double.  In winter when it is chilly, I mix bread dough up the night before I will be baking - if the house is cool it seems to take longer, especially with whole grain dough.

When the dough has risen, punch it down, removed from the bowl, divide in half and shape.  Two loaf pans may be used or the dough can be formed into free-formed loaves. 

To prepare the pan(s) - line pan with baking paper.  Using a brush, oil the baking paper and sprinkle with 1 Tbsp cornmeal or polenta per loaf - this gives the bottom of the loaves a nice crunch and prevents sticking.

Cover with plastic wrap or a clean tea-towel.  Allow to rise until double in size - about one hour (longer if your kitchen is cool)

Heat oven to 350°F/175°C.

Nearly Ready to Bake

Bake until the bread is well-browned and sounds hollow when you give it a tap - this should take about 35-45 minutes.

Turn out onto a wire rack and remove baking paper if it is still attached.  Allow to cool on the rack before slicing.

K (P)

This Challah is Baked!

Handy Metric to Imperial cooking conversion chart

Homemade English Muffins

Ingredients:
1 T. dry active yeast dissolved in 1/2 C. tepid water
2 T. instant mashed potatoes softened in 1/2 C. boiling water
1 C. cold milk/milk substitute, plus driblets of water, if needed
2 1/2 C. flour baking flour 3-quart mixing bowl

*To be added after first rise:
1 1/2 t. salt dissolved in 3 T. tepid water

2 to 3 T. butter/margarine/oil, (softened if using butter or margarine)

Method:Into the instant potatoes, beat the cold milk/milk substitute and stir it along with the dissolved yeast into the flour.
Beat vigorously for a minute or so with a wooden spoon to make a smooth, loose thick batter, heavier than the usual pancake batter, but not at all like conventional bread dough. (Beat in driblets of water if batter is stiff rather than loose)

Cover with plastic wrap and let rise, preferably at room temperature until batter has risen and large bubbles appear in the surface (usually about 1 1/2 hours, depending upon the temperature of the room).

Stir the batter down, then beat in the salt and water, beating vigorously for a minute. Cover and let rise until bubbles again appear in the surface-- about 1 hour (or overnight!) at room temperature.

Brush insides of English muffin rings (or tuna cans about 3" in diameter with tops and bottoms removed) generously with butter/oil.

Butter/oil surface of griddle or frying pan lightly and set over moderate heat. When drops of water placed on the pan surface begin to dance, the heat is about right.

Spoon or scoop batter into the ring--batter should be about 3/8" thick. Cook the muffins slowly on one side until bubbles pierce through the top surface and until almost the entire top changes from a wet ivory white to a dryish gray colour; this will take 6 to 8 minutes or more, depending on the heat (regulate heat so that the bottoms of the muffins do not colour more than a medium or pale brown).

Turn the muffin rings over on the griddle and lift the ring away from the muffin. Continue cooking the second side until lightly browned and dry (probably less than 1 minute).

Cool the muffins on a rack. Once cool, split in half horizontally with a table fork.

Toast under your broiler as these fresh ones are moister than the ones from the supermarket or bakery.

The batter can be mixed up the evening before use and the muffins can then be baked in the morning.
K (D) or (P)

Homemade Ricotta Cheese! Fresh, Easy and Fun!

Ingredients:
    1 quart whole milk (950ml)
    1/2 cup heavy cream (120ml)
    1/2 teaspoon salt
    3 tablespoons fresh lemon juice

Method:
Line a large sieve with a double layer of cheesecloth and place the sieve over a large bowl.  Set this aside for later.

Slowly heat milk, cream, and salt in a 6-quart heavy pot over moderate heat, stirring often to prevent scorching. 
If you have a milk thermometer - the temperature should reach 190F/88C. 

Add lemon juice, then reduce heat to low and simmer, stirring constantly but gently, until the mixture curdles. 
This should take about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour for a firmer cheese.  For a softer ricotta, check it after about 1/2 an hour. 

After discarding the liquid that has drained into the bowl, pack the ricotta in a well covered container. 
 Ensure it stays covered as it will pick up a slight taste of onion or any other strong-flavoured foods that may be in your refrigerator.

Fresh ricotta should keep for about 2 days.

Yield:  Approximately 1 cup of ricotta cheese.  This recipe can be doubled.

K (D)

I like to make small toasts from leftover french bread or challah - brush each piece with garlic infused olive oil and toast in the oven until fairly dry.   Allow guests to spread them with choices of fresh ricotta, basil pesto and a few sun-dried tomatoes.  Easy and delicious appetiser!

Matbucha - Morrocan Bell Pepper and Tomato Dip

Ingredients:
    2 lbs tomatoes **
    1 lb red bell pepper
    3 garlic cloves, quartered
    3 dried chillies (optional)  A jalapeño or two will also work!
    1 1/2 teaspoons hot paprika
    1/3 cup olive oil
    1 teaspoon salt

Method:
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.

Cut out cores of tomatoes. Submerge tomatoes in boiling hot water for 2 minutes.  The skins will easily peel off.

Cut peeled tomatoes in chunks.

Peel the skin from the bell peppers and remove the seeds and stem.  Cut into chunks.

Add all ingredients to a heavy bottomed pan and pour oil over top. Bring contents to a boil, then turn down to a medium-low heat.  (On my stove, I need to use a lower heat)

Cook in a heavy-bottomed pan, covered for 2 hours.  Give it a stir now and then to make sure it is not burning.

Remove cover and finish cooking until most of the liquid has evaporated.  Stir often to keep it from sticking or scorching.

Refrigerate and serve cold.  Makes about 1 pint (2-cups)

** If you cannot find affordable, good-quality tomatoes, substitute a few cans of whole or chopped canned tomatoes. 

Traditional Pumpkin Pie - Especially for Anna - Also can be used to make Sweet Potato Pie

Ingredients:

    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs (or equal amount of egg substitute)
    15 oz (450 ml) canned pumpkin or 2 cups mashed/pureed sweet potato
    1 can (12 oz/375ml) Evaporated Milk (NOT condensed milk) or use a Milk Substitute (Soy, Oat, etc.)
    1 unbaked 9-inch (23cm/4-cup volume) deep-dish pie shell **
    Whipped cream or non-dairy whipped topping (optional)

 Method:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and   sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F/ 220° C oven for 15 minutes. Reduce temperature to 350° F/ 175° C.  Bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate. Top with whipped cream/Non-Dairy whipped topping before serving.

** I normally pre-bake the crust for about 10 minutes, then cool on a rack, before adding pumpkin mixture.  This ensures that the crust will not be soggy.

K (D) or pareve if milk substitute is used

Parmesean-Crusted Barramundi with Lemon Butter Sauce

This recipe is a quick and delicious way to enjoy Barramundi or other mild fish fillets**



4 - 175 gm Barramundi fillets, lightly floured
2 eggs whisked with 1 Tbsp milk (or water) to make an egg wash.
1 Cup bread crumbs
1/2 Cup Parmesean cheese, grated
3 Tbsp fresh parsley, finely chopped
Salt and cracked pepper - to taste
Oil for frying

Lemon Butter Sauce - see link below
Capers - optional

In a flat bottomed bowl, combine bread crumbs, grated Parmesean cheese, chopped parsley, salt and pepper

In another bowl, whisk egg and milk together

Heat a pan of oil - about 1/2 inch deep - on medium-high

Dredge washed Barramundi fillets in flour, then dip into egg mixture and then coat evenly in bread crumb/parmesean mixture.

Carefully slide fillets into hot oil and cook until the bottom side is turning brown - timing depends on how thick your fillets are.  Carefully turn with a spatula and cook on the other side until golden brown.

When plating up - drizzle Lemon-Butter sauce over fish and scatter capers over, if desired.
Serve with rice and a green vegetable.

This recipe will serve 3-4 people.

In the photo the fish is served with Mizrahi Rice.  Jasmine or Basmati rice would be nice as well.

Lemon Butter Sauce recipe here

** Kosher Fish List

Notes:  I rinsed off the fish and put all the ingredients into each bowl.  I then got the rice going and the first part of the lemon butter sauce ready while the oil in the pan was heating.  By the time the oil was hot and the fish was halfway cooked, the rice and vegetable was ready and I only needed to finish the sauce.  This entire meal took me between 30 and 45 minutes from start to finish.

If someone in your household has an allergy to gluten, potato flour would work as a nice substitute for the bread crumbs.  Use cornstarch/cornflour instead of wheat flour in first step.

I have not tried to make this recipe under the broiler/grill in my oven.  If you try this method instead of frying I would enjoy your feedback.  Thanks!

Rissoles with Mashed Potatoes and Gravy

Rissoles with Mashed Potatoes and Gravy - Makes 8 Rissoles -

Quick and easy - Kids LOVE these!

Rissoles:

1 lb (~1/2 kilo) ground beef - I use the cheaper meat as it has more flavour
1 onion, finely chopped
1 egg
salt
pepper
flour for dusting

Method:

Put ground beef in a bowl.  Add chopped onion.  Whisk one egg in a bowl and add to beef mixture.  Add salt and pepper.

Mix with your hands or a fork.  Do not 'over-work' as you do not want the rissoles to be too dense.

To form the rissoles, I use an ice cream scoop that measures 1/3 cup.  I like to make sure that they are all about the same size.  You can also make them by hand - you should end up with 8, total.

Put a bit of oil (I use olive oil but any will do)  in a non-stick pan and heat to medium high.

Put about 1/2 cup of flour on a flat plate. Flatten the rissoles with your hands and place each one on the plate of flour and then flip them, making sure both sides are well dusted with the flour. 

Add the rissoles to the pan and allow to cook until brown on one side - just tip one up to check.  Only flip over once and cook the other side until brown as well.  Remove the cooked rissoles to a paper-towel lined plate and keep warm in the oven while you make the gravy.

Gravy for Rissoles:

2 cups water
3 Tbsp  cornstarch/cornflour
2 beef stock cubes
1 or 2 Tbsp soy sauce (optional)
A bit of red wine, if you have some on hand (optional)

In a 2 cup measuring cup or bowl add about 1/2 cup of COLD water and 3 Tbsp cornstarch (cornflour).  Stir to combine.  Add two beef stock cubes (I use the non-meat kind) and add water until you have 2 cups.  Keep a bit of water handy in case your gravy is too thick.  Taste the gravy and adjust seasoning.  An extra stock cube might be necessary.

After removing the rissoles from the pan, pour in the above mixture and stir constantly.  This gravy will thicken rather quickly.  If you feel, after 3 minutes that it  is too thick, add a bit more water.  Keep stirring until the gravy is thickened and clear.  Taste and add a bit more salt, pepper or soy sauce if necessary. (I often use a bit of leftover red wine - IF I have some)

Mashed Potatoes:

One medium potato for each person being served, plus one extra
Water
Salt
Non-dairy Margarine
Non-dairy milk (if you keep Kosher!) - I use soy or rice milk
salt and pepper

Peel potatoes (if desired) and cut into chunks
Add to a pan filled with water and one tsp salt
Boil on medium until you can easily put a fork through one of the potato pieces.

Turn off heat and drain potatoes of all the water. Put pan back on stove and add margarine and some 'milk' and begin to mash with a potato masher or whip with a hand mixer.  Add salt and pepper to taste.

Serve Rissoles with the mashed potatoes, a nice salad, and a vegetable that your family enjoys.  I normally serve with corn or green beans.

Enjoy