Sometimes, all you need to do is bake, and that very act will bring you instant peace and happiness. Whether you’re baking a loaf of brioche or whipping up some quick banana bread for breakfast, the joy that fresh, warm bread brings to the table is unlike any other.
Came across this ultra easy pizza dough recipe, calling for only two ingredients- greek yogurt and self-rising flour, on allrecipes.com the other day. Instead of ordinary pizza, I used it for a more fancy-looking braided bread and I was pleasantly surprised at how it turned out!
1 1/2 cups self-rising flour, plus more for kneading
1 cup plain Greek yogurt
2 Tablespoons butter
2 gloves of garlic, finely chopped
1/2 cup of mushroom, thinly sliced
1 cup Parmesan cheese
1 egg white, beaten
1 bowl of chicken cubes (marinated to taste with salt and pepper)
Heat oven to 260 degree C.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
Melt butter over medium heat. Add garlic and cook, about 3 mins. Stir in chicken cubes and mushroom. Cook for 5 more minutes, stir occasionally. Remove from heat.
Unroll pizza dough on parchment sheet. Starting at center out, roll dough into 15 x10 -inch rectangle with a rolling pin. Sprinkle cheese over center third of dough. Spoon onion-chicken mixture evenly over cheese.
Make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top.
Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!
A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!
1¾ all-purpose flour
1¼ cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoon minced fresh Rosemary leaves
½ teaspoon salt
Pinch of grated nutmeg
250g butter (softened at room temperature)
1 teaspoon lemon zest
1 large egg yolk
75ml heavy cream
Additional rosemary leaves and coarse salt for garnishing
Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds. Add in the egg yolk and cream.
In another bowl, combine all the dry ingredients.
Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
Divide the dough in half. Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter. Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
Preheat oven to 160˚C. Line baking sheet with parchment paper.
Slice each log into 1/3-inch thick slices. Space them 1 inch apart on the prepared baking sheet.
Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
Bake for 25-30 minutes until just golden at the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.
En papillote translates to “in parchment.” When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.
Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!
2 cod fillets
2 tablespoon olive oil
2 cloves garlic (thinly sliced)
1/2 cup grape tomatoes, halved
6 large, pitted olives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 teaspoons dry white wine
2 teaspoons unsalted butter
2 fresh thyme sprigs
Heat oven to 240°C
Place the fish fillet on the parchment. Season with salt and pepper.
In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
Top fillets with wine, butter and thyme sprigs.
Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
The parcel should look like a giant sweet. Bake for 8-10 minutes.
This, friends, is the moment we’ve been waiting for- spring is finally here! Beach vacation, sunshine, and sandal season are right around the corner. As the day gets longer, it’s the time to get outside and enjoy the warm weather (instead of working in the kitchen). For a quick springtime snack, light and easy is the name of the game. With this recipe, you can pull off some bakery-worthy pastries at home in just 30 minutes. Perfect for any time of the year, but I swear: they just taste better in spring!
1 sheet puff pastry (thawed)
1 pack Cream Cheese (8 ounces), softened
4 Tbsp Sugar
1 Tbsp Vanilla extract
1 cup canned Cherry Pie Filling
Icing sugar for garnishing
Preheat oven to 200 degrees Celsius. Line a baking pan with parchment paper.
Take out a sheet of puff pastry and thaw for 10min.
Cut the sheet into 6 equal pieces.
With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the area within the border (this will stop the center of the dough from rising).
In a bowl, mix together cream cheese, sugar, and vanilla.
Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly.
Add about 6 cherries into the middle of the cream cheese.
Bake for 20 minutes. Sprinkle with icing sugar before serving.
These are essentially British, delicious and simple to make… Get baking and fill your home with the smell of freshly baked scones!
It is no secret that I have always wanted to open my own cafe. And this is the sign that I will put up at the storefront when a batch of scones are hot and ready (Yes! I stole the idea from Kripsy Kreme’s neon sign!!).
Ingredients (serves 8):
Plain flour, for dusting
1.5 cups self-raising flour
40g butter, softened and cubed
3/4 cups milk
1 cup dried fruit, e.g. cranberries/ raisins (optional)
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
Make a well in the centre. Add milk and mix until mixture forms a soft dough. Add in dried fruit if any.
Knead gently until smooth (don’t overwork the dough or scones will be tough).
Pat dough into 2cm-thick. Cut out 8 rounds using a 5cm round cutter.
Place scones onto baking tray, 1cm apart. Sprinkle tops with a little plain flour.
Bake for 20 to 25 minutes or until golden and well risen.
Ask anyone who knows me and they will tell you that I am a BIG sucker for apple tarts. Indeed, I like all sorts of apple desserts- apple turnover, tarte tartin, apple strudel, etc etc… As much as I like these aromatic pastries filled with the unmistakable scent of cinnamon, I seldom make them on my own because I hate peeling apples!!! So you can probably imagine my excitement when I stumbled upon this no-peel apple tart recipe. ♥
Happy baking everyone!
250g plain flour, plus extra for dusting
70g icing sugar
125g unsalted butter, cubed
1 egg yolk
Beans for baking
4 ounces cream cheese, at room temperature
1/2 cup granulated white sugar
2 large eggs, at room temperature
2/3 cup cream
1 teaspoon pure vanilla extract
1 teaspoon grated lemon
3 apples (cut into 8 -12 slices each)
4 tablespoon brown sugar
2 tablespoon unsalted butter
2 teaspoon cinnamon
1 tablespoon lemon juice
Preheat oven to 160C fan.
To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
Mix in the egg yolks, roll into a ball. If the pastry is still too dry, add 1-2 tbsp water until it comes together.
Place the pastry in your tart pan and, using your fingertips; evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 – 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Beat cream cheese using a hand mixer until smooth. Add sugar gradually until incorporated. Add eggs (one at a time) until thoroughly combined.
Add the remaining ingredients and beat until well blended and smooth.
Carefully pour the filling into the pre-baked tart shell and then bake the tart for about 30 – 35 minutes or until the filling is set. Transfer tart to wire rack to cool and start making the topping.
Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 2 tablespoon brown sugar. Sauté the apples, frequently stirring, for 6 to 8 minutes until they just begin to turn tender. (Be careful not to overcook at this stage as the apples may become puree!)
Sprinkle the apples with the remaining sugar and add cinnamon. Toss the mixture gently and cook over medium heat for an additional 1-2 minutes until the sugar begins to caramelize, and the apples are crisp-tender.
Arrange the apple slices in an overlapping spiral pattern. Pour the remaining caramel sauce on top of the apples.
Chill in the refrigerator for 1 hour before serving!
I’ve always been amazed by how many different breakfast food you can create using just milk, eggs, and flour; here is one of the more interesting examples.
Oh, did i mention that everything comes together in about 30 blessed minutes?
3/4 cup flour
3/4 cup whole milk (warmed)
1 tablespoon sugar
3 tablespoons butter
1 tablespoon vanilla extract
Pinch of salt
1.5 cup fresh blueberries
1/4 cup sugar
Grated zest and juice of a lemon
Powdered sugar,for dusting
Vanilla Ice Cream (optional)
Preheat oven to 220°C.
Combine eggs, flour, milk, salt, vanilla extract and sugar until smooth.
Heat a 10-inch cast-iron skillet over medium heat.
Place butter in the skillet, as soon as the butter has melted, add batter to the pan.
Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 15-20 minutes.
Lower oven temperature to 150°C and bake five minutes longer. It will deflate as soon as it’s removed from the oven.
Dust pancake generously with powdered sugar and top with 2-3 scoops of vanilla ice cream. Serve with blueberry compote.
For the blueberry compote: Combine the blueberries, sugar, 2 tablespoons of the lemon juice and zest in a saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes.
The dish sounds like something you can find in the menu of some fancy restaurants. By deglazing the pan with a combination of chicken stock, cream and a little bit of whisky… everyone can turn those pan drippings into a fantastic sauce, no culinary school degree required!
2 bone-in pork chops (1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 apples and onions, cut into wedges
1/3 cup chicken broth
1 cup whipping cream
1/2 cup Dijon mustard
2 tablespoons whisky
8 small fresh thyme sprigs
1. Preheat oven to 240°C. Sprinkle pork with salt and pepper. Cook in hot oil in a cast-iron skillet over medium heat for 5 to 6 minutes on each side until golden brown. Remove from skillet.
2. Add apples and onion to skillet; cook until browned. Remove from skillet
3. Add broth to skillet, stir to loosen browned bits from bottom of skillet, cook for 1 to 2 minutes.
4. Whisk together cream and mustard; add to skillet, cook and stir constantly, cook for 2 minutes or until bubbly.
5. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
6. Bake at 240°C for 15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.