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Category: Bread

All The Z’s – Part 3 – All The Zucchini

You knew it was coming right?  There was never going to be a showcase of Z recipes without a recipe for zucchini.  Except there’s not just one zucchini recipe…there’s going to be four.  Because it’s midsummer and my zucchini plants have gone berserk. I have been eating zucchini at least once a day for weeks. I have given away dozens of them.  And they just keep coming!  So I have to keep finding things to do with them.  Here is a summary of this summer’s dishes…so far…

This flatbread recipe came via Australian Gourmet Traveller and it is so good – not to mention almost too pretty to eat!  If you don’t want to make your own bread, you can sub in a flatbread of your choice.  But the bread is pretty easy and gives you a huge dose of smug!

Seriously three zucchini plants are producing enough to feed a small army!  And they grow so quickly.  One second they are tiny, the next literally as big as my arm!

Zucchini 4

But here’s the thing…up until recently, I wasn’t that big a fan of zucchini.  I recall it from childhood as being a bland soggy mess.  My conversion came when I tasted it raw in a salad one day.  And it was super good!  Zucchini Salad (2)The above salad is so easy to make and became my go-to whilst on holidays – I chopped a heap of carrots, zucchini, celery and cheese and kept them in a container in the fridge.  Whenever I got a bit peckish, I would get out some lettuce, sometimes crumble in some hard-boiled egg,  add a splash of dressing and roll up for a healthy, tasty snack!  The recipe is from my old fave Rosemary Mayne Wilson’s Salads For All Seasons.

Rosemary suggests a mayo dressing for this salad.  I vote no on that.  My preferred dressing for this salad is a vinaigrette with a good dollop of mustard in it.  Try it…you won’t regret it.

Recpe: Raw Zucchini Salad - RMW

Okay, here’s one for the meat eaters!  Although I was not very complimentary about a lot of the meals in Pete Evans’ paleo cookbook, Healthy Every Day, these turkey and zucchini patties were an exception.  They are awesome!  I make them all the time (sometimes I even have to buy zucchini to make them!).  I don’t use the egg in this recipe.  I find the mixture is already quite wet without it.  (Pete also doesn’t tell you to squeeze the water out of the zucchini which you need to do).  

Zucchini Turkey Patties4

And here’s Pete’s recipe:

Turkey & Zucchini Patties – Pete Evans

The eagle-eyed of you may have noticed the fourth dish nestled in below the turkey patties in the photo above.  The last recipe in the zucchini extravaganza is a Zoodle Cacio e Pepe.  (Zucchini noodles which cheese and pepper).  A lot of recipes I have found for this cook the zoodles.  We’re not going there.  I far prefer raw zucchini to cooked so mine is kind of a Cacio e Pepe carpaccio…

 

Zoodle Cacio e Pepe

Zoodle Cacio e Pepe

Ingredients

  • 1 zucchini
  • 2 tbsp Grana Padano or Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tbsp freshly ground black pepper
  • 1 tsp lemon juice
  • 1/2 finely chopped mint (optional)

Instructions

  • If you have a spiralizer, make noodles out of your zucchini.
  • If not, use a vegetable peeler to make long thin strips of zucchini.
  • Place in a bowl and toss through the olive oil, lemon juice, black pepper and cheese.
  • Top with the mint if using.
  • Serve straight away
http://www.retrofoodformoderntimes.com/2018/01/22/zs-part-3-zucchini/
Have a wonderful week!  I’m off to harvest more zucchini!

Before we go though, tell me what is your favourite zucchini recipe?

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Neapolitan Easter Bread

Looking for something different to make this Easter?  This Neapolitan Easter Bread  aka Casatiello Napoletano could be just the thing!  Who can resist the smell of freshly baked bread?  And when that bread is stuffed with salami, bacon, cheese eggs and olives it becomes even more irresistible!  

Neapolitan Easter Bread1

Meantime though, who can believe it’s already Easter?  Where has this year gone?  March is always super busy for me at work and this year has been no exception.  I’ve been working into the early hours of the morning some days!  So, despite my best intentions of blogging MORE this year, it has actually turned into less. It’s also been hard to settle into a routine; with my step father’s passing earlier in the year I am living part of the week at my mum’s house and part of the week at home so my usual routines have had to change.  It has been a hard time in many respects but also has been great spending more time with mum from catching a movie to a manicure to painting classes and most importantly cooking and eating together. 

Neapolitan Easter Bread4

However, March madness is over at work, it all should be smooth sailing from here, right?   Maybe not…I have a crazy May coming up but that is filled with travels and fun rather than work.  Can’t wait.    However, let’s get back to the bread!  I used the Food 52 recipe for Neapolitan Easter Bread except I swapped out the ham for salami. Another difference between this recipe and more traditional versions is that chopped hard boiled eggs are included in the filling whereas traditional versions have them whole on the top of the loaf:

Traditional Neapolitan Easter Bread

I thought having the  eggs on top like that would make it quite difficult to eat!  And believe me, you will want to eat this, it is soooo good!

Neapolitan Easter BreadAnd the good news is that, if you don’t eat it all at once, it keeps really well. I’ve had it in my fridge for nearly a week now and it is still great when you place it under the grill to toast. 

The bread dough was easy to make and  turned out perfectly. 

 

Neapolitan Easter Bread2Then it was simply to put on the filing, roll it up and pop it in the oven. 

The Neapolitan Easter Bread is lovely warm just as it comes!  Food 52 suggest pesto or chimichurri as n accompaniment.  Warm with butter is superb!  Warm with a little bit of guac is also pretty damn special.!!!!

We ALL wanted a slice of it!

Neapolitan Easter Bread3Speaking of Easter, how cute is this little vintage bunny vase of my mum’s?

Bunny VaseHave a wonderful Easter everyone.  I hope the bunny brings you all the chocolate (Or Neapolitan Easter Bread) you wish for! 

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Rothko Rarebit

This is a Rothko:

Yellow-and-Gold-Mark-Rothko-1956-e1404491464866And this is the Rothko Rarebit:

Rothko RarebitLooking for something quick and delish for breakfast, a lunch or a light supper or any of those meals in between? (I’m eyeballing you brinner.)

Have only one piece of bread in the house and can’t decide if you want egg on toast or grilled cheese?

Have only ten minutes to make it?

Well, with the Rothko Rarebit you can it all!  And with  – crispy toast, melty cheese, runny yolk….you might not be able to hang it on your wall but it is a work of culinary art!

And it comes with it’s very own round of toast for dunking!

Rothko Rarebit2I found the  recipe for Rothko Rarebit in Posh Eggs by Louise Hagger and it is has quickly become one of my go to meals for…well just about any time of day really!

Posh Eggs

The  hardest thing about cooking the Rothko Rarebit is getting the timing right.  Too long and your yolk is solid – not a bad thing in itself but that oozy egg yolk is A-MAZING!  Too short and your white is uncooked which, in my opinion is gross!  I had a play around with the timings to suit my oven and grill but start with what is given below and see how you go!

Also, if you can’t be bothered making the rarebit, potted cheese is a lovely substitute.  There is some beer in the original recipe – it’s only a tiny bit so should not cause any ill effects if you are having this for breakfast.  However, if you are at all worried by this, sub in some cream. 

Rothko Rarebit
A quick and delicious combination of grilled cheese and egg on toast which is a work of art on a plate.
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For The Garlic Toast
  1. 2 thick slices of bread
  2. 1 clove of garlic, crushed
  3. 10g butter, softened plus an additional 5 grams
For The Rarebit
  1. 1 egg yolk
  2. 1 tsp Hot English Mustard
  3. 70g finely grated mature Cheddar
  4. 1 tbsp beer
  5. 1 tsp Worcestershire sauce
  6. dash of Tabasco
For The Rarebit
  1. Mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco sauce together in a bowl. Set aside.
For The Toast
  1. Preheat your grill to high.
  2. Mix the crushed garlic with 10g of butter
  3. Butter both sides of the bread with the garlic butter mixture.
  4. Heat a non-stick frying pan over medium high heat, place the bread in the pan and cook for a minute until the butter down side is golden-brown.
  5. Flip the bread over and toast the other side.
  6. Remove the bread slices from the pan and, using a 5cm round cookie cutter, cut a hole in the centre of each piece of bread.
  7. Set aside the toast holes
  8. Place the bread slices back into the frying pan and place a dab of butter into the centre of each hole.
  9. Allow the butter to melt then crack an egg into each hole.
  10. Leave for 1-2 minutes or until the whites look as if they are halfway set.
  11. Using a fish slice, carefully flip the slices over.
  12. Cook for another 1-2 minutes until the white has set.
  13. Transfer to a baking sheet.
  14. Spread the rarebit mixture onto each of the toasts and place under the grill.
  15. Check every 30 seconds.
  16. After the first 30 seconds, add the toast rounds.
  17. After the second 30 seconds flip the toast rounds over if necessary.
  18. Keep checking every 30 seconds until the rarebit is golden, melted and bubbly.
  19. Serve immediately.
Adapted from Posh Eggs by Louise Hagger
Adapted from Posh Eggs by Louise Hagger
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Eeeek.. This time next week I will be in Bali!  I just had a quick sneaky peek at the weather and it’s 29°C there at the moment.  In comparison here, it’s 8°C. I cannot wait to feel the sun on my skin. 

But so  much to do before I go!  I’ve got at least two posts that are screaming to be posted before I leave. I also have a HUGE personal decision to make between now and then, which is kind of taking over all my waking…and sleeping…thoughts. I always feel when bloggers say this, it either means a baby or a book.  Well, it’s neither, just some work decisions.

But this is the level of my distraction.  Last night I made the most delicious meal which was bound for these pages, took all my photos, ate every last crumb and nearly licked the plate it was so good.  A couple of hours later, I went to the pantry for a snack and realised I had left THE most important ingredient totally out of the dish!

Doh!!!!  Facepalm!!!!

Good thing it was delicious, now I have really good reason to make it again!

Rothko Rarebit4Hope your week isn’t too distracting.  Have a good one.  I’ll be back in a couple of days with the next instalment from The A-Z of Cooking!

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Vincent Price’s Buckingham Eggs Jaffle

You made a what???

For for those of you who are already totally confused, let me explain.  A Jaffle is an Australian term for a toasted sandwich. And it is a much loved food for breakfast, brunch, lunch, afternoon tea, dinner, supper, a midnight snack or any of the times inbetween. 

And I made one based on Vincent Price’s Buckingham Eggs.  And it was very good!

Buckingham Egg Jaffle2Like I guess many of my generation, the first real inkling I had of Vincent Price was as the voice in Thriller….

I had no idea he could not only cook, but cook like a boss,  until I started blogging.  It’s one of the reasons why I am so excited that the 50th edition of Vincent and Mary Price’s A Treasury of Great Recipes is about to be released.  And I am reliably informed by Jenny of Silver Screen Suppers that, in her view, it is the best cookbook ever written!  And Jenny knows her stuff!!!

Only a few more sleeps ’til that happens but first, Jenny invited her blogging pals to take part in a cookalong with some of Vincent and Mary’s recipes. 

I hadn’t really intended on making the Buckingham Eggs for the cookalong .  I was totally primed to make Vincent Price’s Champagne Chicken but, it was only 10:00am. Possibly a little too early for a roast dinner.  But I was hungry and a jaffle seemed like the perfect thing to tide me over til dinner time. A quick glance at the fridge revealed eggs, cheese and anchovies. I had a thought process that went something like this:

  • You could make the Buckingham Eggs
  • But I want a jaffle
  • The Buckingham Eggs sound really good.
  • So does a jaffle.
  • Anchovy and Mustard butter…-
  • Egg and Cheese Jaffle
  • Hmm…what if we…
  • I like where you are going with this

And thus the Buckingham Eggs Jaffle was born. I’m sure neither Jenny or Vincent would disapprove of my tweaking the recipe slightly to satisfy both the devil and the angel on my shoulder!  For the purists, here is a link to the original recipe as cooked by Jenny:

Buckingham Eggs

For my version make an English mustard and anchovy butter.  I could not find any anchovy paste so I mushed up an anchovy.  The mustard adds  some heat and makes it a beautiful colour!Buckingham Eggs1I could just eat this on toast for ever and be totally content!

But, wait, there’s more!

Eggs and cream and cheese and onions. I meant to add some Worchestershire Sauce but I totally forgot!  Oh well, all the more reason to make it again next Sunday!

Buckingham Eggs3Now, add the onions to the egg mixture and scramble them really lightly.  You need them to thicken up but still be quite moist as they will continue to cook once they are in the jaffle iron.

Now, butter both sides of the bread (if you’re feeling decadent ) or the one side if not.  Place the buttered sides on the surface of the jaffle iron. This is important otherwise your bread will stick like crazy. Place the cheese on one side and the thickened egg mixture on the other side.

Buckingham Eggs4Fold The Iron over.  Trim any bits of bread hanging out of the iron and place over a low heat. 

Jaffle 3

The only tricky bit is that once the iron is closed you have no way of telling how much the inside has cooked unless you open it up and have a little peek.  Make sure you turn it over at least once so both sides get toasty.  As a general rule, once the outside is a dark golden colour, the inside will be perfect.  This is the colour you are aiming for:

Buckingham Eggs5At the risk of sounding a bit hippy dippy, when cooked like this, the egg and cream mixture and the cheese become one in a gorgeous creamy melange.  This is surrounded by the crispy, salty, slightly spicy bread…..ZOMG delicious.

Buckingham Eggs6This made a super brunch, but if darkness is falling across the land and the midnight hour is close at hand, this would also make a super late night snack!

A massive thanks to Jenny for including me and to Vincent and Mary Price for the recipe.

For all the deets on the cookbook launch and activities around it, click any (ALL) of the links below:

Vincent Price Treasury Cookalong with Silver Screen Suppers
Cooking With Vincent Website – for details of celebratory events in the USA 
Vincent Price Legacy Tour – for details of celebratory events in the UK
Amazon Page for the 50th Edition of A Treasury of Great Recipes
 
Champagne chicken up next!  Stay tuned….
 

Vincent Price’s Buckingham Eggs Jaffle

Vincent Price’s Buckingham Eggs Jaffle

Ingredients

  • 2 slices of bread
  • 2 tbsp butter, divided
  • 1 anchovy
  • 1/2 tsp English Mustard
  • 1 egg
  • 1 tbsp cream
  • grind of pepper
  • 1/2 tbsp finely minced onion (optional)
  • dash of Worchestershire sauce (optional)
  • 1 tbsp grated cheddar cheese

Instructions

  • Mash the anchovy with a fork.
  • Add 1 tbsp butter and mustard and mix together until well combined.
  • Spread either one or both sides of bread with the butter mixture.
  • Place butter side down on each side of your jaffle iron.
  • Add the grated cheese to one side.
  • Mix the egg, cream, onion and pepper together.
  • Melt a tbsp butter over low heat in a small skillet.
  • Pour in the beaten eggs. When eggs begin to thicken, stir with a wooden spoon.
  • Whilst still moist and underdone, transfer the mix from the skillet to the non-cheesed side of the jaffle iron.
  • Add a few drops of worchestershire sauce, if using
  • Turn your stove flame onto low, close the jaffle iron and trim off any bread that is poking out.
  • Close the iron and place over the flame. Cook on each aide for 3-4 minutes or until the bread is crispy and golden brown.
  • Serve immediately.

Notes

I did not add salt to the egg mixture because I thought the anchovies made it salty enough. The amounts above are for one jaffle.

http://www.retrofoodformoderntimes.com/2015/11/04/vincent-prices-buckingham-eggs-jaffle/

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Braving Brioche

They say you should do one thing every day that scares you.  Well, this week we are jumping ahead to the letter H in the A-Z of cooking and I am doing something that terrifies me.  The reason for the leap from E to H and the sudden boldness on my part will become apparent in the next post….Huh…instead of a cliff hanger ending I think I just gave you a cliff hanger starting!  Anyway, want to know what scares me?  That third episode of Limetown still makes me shiver  but cooking wise, one of the things that frightens me is bread. 

Brioche1And not only did I made bread this week but ooh la la, I made French Bread!  Brioches to be exact.  And they were very good!  They looked kinda like brioches, they smelled like brioches, and they tasted like brioches!  I cannot tell you how pleasantly surprised I was because the manner of making seemed odd.

I have never made brioche before but maybe, possibly this is how it is done.  It seemed to work!

You made your bread dough then divided it into 12 pieces which you rolled into balls.  Then you pinched off a small ball of dough from each of those so you then had  24 balls, 12 small and 12 larger.  The recipe then called to make a hole in the large ball and stick the small ball inside.  I found it easier to flatten the large ball and wrap it around the small ball.

BriocheThen into the baking pan for a rest and rise:

Brioche CollageAdd a glaze, pop in the oven and a short while later:

BRIOCHE!!!!

Brioche2If I’d known brioche was going to be this easy I would have been making it for years!  I love that high shine glaze!  And to copy a phrase I learned from the Great British Bake Off, the bread also has “good crumb”.

Even though I had specifically made these for another purpose, I couldn’t resist having a little taste.  Brioche and apricot jam for afternoon tea?  Yes please!

Brioche and Jam

As for the rest of them?  Stay tuned.  You’ll see in a couple of days!  And it’s worth the wait!  Meantime, get your brioches ready!

Brioche

Brioche

Ingredients

  • 1 tbsp plus 1tsp sugar
  • 3 tbsp hand hot water
  • 2 tsp dried yeast
  • 200g plain flour
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 50g butter, melted and cooled
  • Egg Glaze
  • 1 egg
  • 1 tbsp water
  • pinch of sugar

Instructions

  • Dissolve 1/2 tsp of sugar in the water. Sprinkle over the yeast and whisk it in with a fork. Leave in a warm place for 10-15 minutes or until the mixture is frothy.
  • Sift the flour and salt into a bowl. Mix in the rest of the sugar, the yeast mixture, the eggs and butter.
  • Mix by hand until the mixture leaves the side of the bowl.
  • Knead on a lightly floured board for 5 minutes.
  • Put the dough in a warm place and leave to rise for about 1.5 hours or until it has doubled in size and springs back when lightly pressed.
  • Preheat your oven to 230C.
  • Divide the dough into 12 portions. Break off a small bit of each portion and roll into 12 small balls.
  • Roll the remainder of the portions into 12 larger balls.
  • Poke a hole in each of the larger balls with your finger and place the small ball inside. Close the hole by pressing the dough together.
  • Place the balls in your baking tin and leave to rise for about an hour or until light and puffy.
  • Mix the ingredients for the egg glaze together and brush over the brioches.
  • Place in your preheated oven for 10 minutes.
http://www.retrofoodformoderntimes.com/2015/10/27/braving-brioche/

Have a great week!

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