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Malaysian Cashew Nut Cookies

200g butter
100g sugar
1 egg yolk
1/2 tsp vanilla essence
250g plain flour
60g corn flour
1/2 tsp baking powder
200g ground cashew nuts
Small amount water if needed to bind together
1 egg (beaten for wash)
Halved cashews mildly roasted/baked to top each biscuit

1. Pre-heat oven to 180 degree C.
2. Cream butter with sugar. Add in egg yolk and vanilla essence. Mix well.
3. Stir in the dry ingredients and ground cashew nuts. Mix well. Add water drop by drop if needed.  Chill dough in fridge for 40 minutes.
4. Roll it out and cut into 1 inch disks. Arrange on a lined baking tray. Brush with beaten egg and place half cashew nut on top of cookies and press slightly to flatten it.
5. Bake for 15 minutes or until it is nicely brown.

Cool and keep in airtight container.

Breadsticks

500gms bread dough

  • 100 gms chopped black olives
  • 60 gms pecorino or parmesan fine grated
  • Herbs

Mix the ingredients listed

Spread the dough to a wide rectangle

Spread the mix onto the dough, then fold into thirds lengthways

Cut to 1cm width, then stretch and twist into sticks, using flour to make them possible to handle, bake 15 mins (18 from frozen) at 220c until crisp but chewy centre

Hummus

  • 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 2 tsp tahini
  • 0.5-1 garlic cloves, crushed
  • 0.5 tsp crushed sea salt
  • 3 tbsp quality extra virgin olive oil (plus extra for drizzling
  • 1 3/4 tbsp freshly squeezed lemon juice
  • Paprika (optional)
  • Coriander (optional)

Pickled Jalapeños

I had about a dozen medium Jalapeños

Slice Jalapeños
Take 300mls White wine vinegar
Add 100mls water
Add 50mg Sugar
Add 40Gm Salt

Boil the Solution and when boiling add the Jalapeño slices and switch off when it returns to the boil

Decant into a jar and cover with the solution and seal and store in the fridge

 

Seeded Bread

Makes 2 loaves

600gm strong white flour
60gm cornmeal
40gm rye flour
100gm wholemeal flour
150gm seed blend
20gm brown sugar
20gm salt
14gm dried yeast
550gm water

Mix it all together then kneed and stretch 2 times with 45min gap
Rest for 1.5hrs in greased tins

Cook at 250c for 3mins then 35mins at 220c

Singapore Noodles

IMG_0579

Serves 2

Preparation

Bowl 1
150g rice vermicelli

Pour over boiling water to rehydrate for a few minutes, then drain whilst preparing the rest

Bowl 2
1 tsp curry powder
3 tbsp light soy sauce
2 tbsp rice wine
1 tbsp of caster sugar

Bowl 3
1tsp curry powder
2 garlic cloves, crushed
1 tbsp peeled and grated ginger root
1/2 to 1 red chilli, finely chopped
2 spring onions, sliced on the diagonal

Bowl 4
2-3 water chestnuts, sliced
½ red pepper, thinly sliced
5 (shitake) mushrooms, sliced
Handful of peas
Bunch of green beans or broccoli chopped

Bowl 5
50g prawns
50g cooked chicken, shredded

Bowl 6
1 egg, beaten with a bit of sesame oil

Cooking

Put sauce bowl over vermicelli and mix

Put spice bowl into smoking oil in wok
After 30sec
Add vegetable bowl
After 2mins
Add egg bowl to the side until semi-set
Add meat bowl
Add noodle bowl
Cook for 2-3mins

Serve
Handful of chopped coriander, to serve

Serves 2

Pain au Chocolat

IMG_0312 (1)

Bread Flour 500gm
Salt 10Gm
Yeast 1 pkt
Water 315mls
Sugar 1 tablespoon

Mix
5 mins low
5 mins high

Coat with minimal olive oil

Fridge under clingfilm

Roll out 250gm butter
Roll to 50ish layers butter e.g.  2*3*3*3
Cool between each 2 rolls

Cut into 18 pieces
Add chocolate
Roll

Rest overnight
Coat with egg wash
Cook at 250 for 2 mins
Cook for 18mins at 200

White Bread

IMG_0551 (1)

500gm White bread flour
1 packet Yeast
12gm Salt
1tbsp Diax Malt Flour
1tbsp Sugar
315ml warm water

Mix for 5 mins
Rest for 30-60 mins in kitchen
Mix for 1 min
Prove in wicker basket for 1hr with oven heating 250c
Slash loaf
Cook in bread dome 30mins plus 10 mins open at 220c

Peshwari Naan

Makes 4 Naan

Bread

350gm Bread flour
1 packet yeast
10gm Salt
150gm yoghurt
125gm water

Filling

200gm almonds
150mls double cream
1tbsp brown sugar
handful sultanas

Mix dough, then divide into 4pieces
Wrap approx 1 tsp filling in the dough piece
Roll out trying not to break the wrapping, with enough flour to stop sticking

Pizza Recipe

500gm Caputo Flour
300gms warm water
10gm Salt
1 packet yeast

Mix for 5 mins
Cover in olive oil
Rest for 1hr
Divide into balls