What’s nicer on a Sunday morning than the smell of freshly baked bread? And what if you could cut the preparation time by 80% by using baking powder instead of yeast and making small palm-filling easy bake buns?
These cheesy buns are super easy to make.
You will need:
1 cup grated cheese for the dough (any kind will work, experiment with your favourite kind or use some cheese leftovers)
1 cup corn flour (you could also use yuca flower for this recipe)
a spoon of butter or olive oil or any kind of oil you have
half a cup of fresh or cottage cheese
a pinch of salt
a pinch of baking powder
Mix everything in a bowl until a soft dough is formed. Roll into egg-size or smaller spheres and bake in a tray over baking paper, at high heat, until golden on top. They should be ready in around 20 minutes, but you can check if they are with a toothpick. Push the toothpick in the centre of one of your buns: if it comes our clean, it’s ready, if it comes out still wet with dough, give it 5 more minutes and try again.
Optionally you could fill these with another type of cheese, with jam, olives, nuts anything you want really!
If you’re finding that you would use some cooking inspiration, here are some ideas from some of the most talented food bloggers out there.
A meal to cook in 20 minutes
In a bit of hurry? These french bread pizzas from The Comfort of cooking are perfect for a quick lunch that doesn’t compromise its deliciousness. And it’s a great way to reuse a day old baguette. You will need cheese that melts, olives, chopped vegetables (I will try this with some chorizo) and around 20 minutes of your time.
Something new and easy
Feel like trying something new for dinner? What about these shiitake bok choy dumplings from Kelsey from Happy Olks? I love how beautiful and easy to make these look. I would almost say: if you make these, don’t keep them to yourself only. And if you live near Barcelona, invite me over 🙂
Something new and complex
I am enchanted by Teri’s (from the Spoon Fork Bacon Blog) Korean Kabocha Squash Porridge. It looks so exotic to me! It’s a silky squash soup with rice balls (I have to see where I can find rice flour in Barcelona). I think I would add a bit of cayenne peppers to this, but it looks, oh, so, so delicious.
If you’re looking for something sweet to give you a bit of energy kick, why not try this homemade snickers recipe from Ashley Rodriguez from Not Without Salt? You will need peanuts, caramel and chocolate.
Hope you liked January’s foodie links. If you have or seen a recipe you want to share, feel free to add it in the comments!
Crunchy Brussels Sprouts with Pomegranate Reduction
I love brussels sprouts. These miniature cabbages, part of the brassica genus are close relatives of broccoli, cauliflowers, mustard and of course, cabbage and they contain a chemical called sulforaphane, which is believed to have anticancer properties. The best way to cook them (if you don’t want to reduce amount of the above-mentioned compound) is to steam of stir fry them.
This recipe keeps the sprouts crunchy yet with that wonderful toasted flavour. The mix of the goat cheese with the acid green apple and pomegranate seeds is wonderful.
a handful of almonds
one teaspoon sugar for the pomegranate reduction
Season with salt and pepper.
Time needed: 30 minutes
First wash and cut your brussels sprouts in halves. Wash and dry some fresh parsley and chop some ginger into not so small dices.
Then pit your pomegranate and chop a handful of toasted almonds.
Cut the goat cheese in big chunks and then sprinkle the juice of half an orange on top of it.
Take your pomegranate seeds and a teaspoon of sugar and start boiling them at very low heat until they juice becomes a thin sauce. Add the juice of the other half orange while they boil.
In a pan toast the sprouts. You don’t need a lot of oil, a drop is enough. If you have a bit more time (30 minutes) you could toast them in the oven. Just put some olive oil in your palms and massage the sprouts, then sprinkle some salt and roast at high heat.
If you’re in a hurry, the pan will roast your brussels sprouts in a few minutes.
When everything’s ready chop some apples and mix everything together.
To make this hummus you will first need to bake the sweet potato. When it has cooled off, add the canned chickpeas, olive oil, lemon juice and any other spices you like in your hummus. Serve with raw carrot and celery chips and warm pita breads.
Rebecca Harrington writes a both funny and insightful piece about what Marilyn Monroe said she ate in an interview for the Peagant Magazine, in 1952.
Marilyn says she only eats two raw eggs in milk for breakfast, skips lunch and eats a broiled dinner of liver, steak or lamb and eat it with 5 raw carrots, after which she would have an fudge sundae.
This morning, I wake up and know one thing: I am hungry, and today is the day liver comes into Whole Foods. I am very excited because I have never had beef liver before. As I drink my egg milk, I imagine the liver awaiting me, quivering in its meat case. What I should do with it? Could it be good with ketchup?
I am so hungry that I eat a lamb dinner at 3 p.m. Feel very tired and heavy. Can’t tell if I am losing weight. I suspect this is a diet one can only do while also using recreational barbituates.
If you’re trying to motivate yourself to eat healthier do read this piece. It will remind you of what bad food does to you.
This has to be one of the easiest dinner ideas ever. You only need: fresh broccoli, canned chickpeas, lemon, salt and pepper. Some fresh parsley would be nice too.
Make the humus first: add 2 garlic cloves to a can of chickpeas and the juice of half a lemon and zzzap everything together until creamy and soft. Add salt and pepper to taste, but don’t overdo it. If you’re brave add a small pinch of cinnamon and a spoon of honey to it, it’s really tasty.
Proceed to roasting the sesame seeds in a small pan. Add a teaspoon of water and the third of a pinch of salt, the keep the seeds moving in the pan until they turn a warmer brown (not black :).
On to the broccoli. Get some olive oil into the palm of your hand and rub your hands together, then massage the broccoli florets with it before grilling it. You don’t need to put too much. Grill then mix with the humus, as you would with pasta.
I found this beautiful perfumed green apples the other day and I bought more than I needed. Everyone in the house thought “apple pie” the moment they saw them on the counter; so I obliged. I wanted to do something new though so I tried this new recipe. It turned out great so I am sharing the how to below.
Let me know if you liked it!
You will need:
3 big apples
1/3 cup of oil
1/3 cup of milk
1 cup of flour
1/2 tsp cinnamon
1 cup of sugar
1 tsp baking powder
Turn your oven on so it will be well heated by the time you’ve prepared your pie.
Grate the apples and add into a cooking pot with half the sugar, the cinnamon and nutmeg and baking powder. Cook over medium heat for a few minutes until the apples turn brownish and lose half of their liquid.
Oil a pie mold and add the apples at the bottom of it.
Mix the eggs, milk, egg, the rest of sugar together, then mix in the flour. Pour on top of the apples in your pie mold.
Put in the oven and leave it bake for 20 minutes at 160 degrees Celsius or 320 Fahrenheit. After the 20 minutes have passed take your pie out and make some cuts in the crust, then put it back in the oven until the top dough is golden.
Did you know that one of the best moments to plan garlic is mid September to mid October? Neither did I.
It seems like the garlic “sleeps” during winter and if planted around this time of year it grows green and tall (and very importantly – by itself) in spring.
What to do:
1. Break a garlic bulb in cloves, making sure you keep the papery skin covering each clove intact. Take a big jar and fill it with water, a spoon of baking soda and another one of liquid seaweed. Immerse the garlic in this water for 2 hours prior to planting to prevent fungus.
2. Plant them in a pot or your garden 6 to 8 inches apart from each other, making sure the pointy side is facing up.
3. Cover them with soil and compost and let rest for the winter. If you can find some dry grass or straw cover the soil with them, then water your garlic. In 4 to 6 weeks you will start seeing the tips of your garlic but worry not, it will stop growing in winter.
This is an idea I found in the November 2009 issue of the Organic Gardening magazine. Image from here.
If you eat gluten free there are still so many new and delicious recipes to try. I selected these ones from one of the most beautiful food sites on the world wide web, 101 Cookbooks. I want to try them all.
Make them: This recipe asks for rice paper wrappers but you can skip them and use lettuce instead as a wrap. Quickly fry a small finely chopped onion, ginger, salt and green garlic. Remove the oil and use it to “bathe” the rice paper or lettuce. Fry a few pieces of tofu in a sugary oil mix. When it’s done, remove the tofu and cook the mushrooms. Arrange everything in little bouquets.
How to cook it: Add a teaspoon of butter or oil in a wok or big soup pot. Throw in quickly a finely chopped small onion, chopped garlic, ginger and other spices your feel mix well with spinach. When the onion is almost brown throw in the spinach and let cook. Fry the paneer cheese (or another type of cheese that you like) quickly in a very small amount of butter or olive oil. Add on top of the cooked spinach. Sprinkle with sesame seeds.