Hot Cross Buns - "Andy Cooks" recipe

Hot Cross Buns - "Andy Cooks" recipe

After a fixation with finding the best Hot Cross Bun recipe over the last few years, I decided to give one more a go.

Previously my fav involved kneading by hand...a great result, but a bit off putting.

I follow 'Andy Cooks' on Instagram so when his recipe came up I decided to give it a go. Especially because it can all be done in my Kitchen Aide. Video here

I especially like the option to cook straight away or leave in fridge overnight and cook after 4 hours of re-warming before cooking.

Hints 

- be aware the butter needs to be room temp

- the raisins can soak overnight in the orange juice and zest

- apricot jam for the glaze!

Ingredients

• 150g raisins
• zest and juice of 1 lg orange
• ½ cup (125ml) milk, lukewarm
• 7g sachet dried yeast
• ⅓ cup (75g) caster sugar
• 600g plain flour, plus 50g extra 
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• 4 eggs, beaten
• 175g butter, diced, at room temperature
• 60g currants
• 2 tbsp apricot jam

Directions

1. Combine the raisins, orange zest and juice in a small bowl. Microwave for 30 seconds, then set aside to macerate.

2. Mix the milk, yeast and 1 tbsp of the sugar in the bowl of a stand mixer and let sit for 10 minutes until it becomes foamy.
3. Add the flour, remaining sugar, spices, vanilla, salt, and eggs to the milk mixture and fit the dough hook attachment.
4. Mix on low speed until a shaggy dough forms, then add the butter a few cubes at a time, allowing to incorporate before adding more.
5. Increase the speed to medium, and mix for 5 minutes, until dough is pulling away cleanly from the sides of the bowl.

6. Add in the raisins and orange juice, the currants and beat for a further 3 minutes until mixture comes back together.

7. Transfer dough to a lightly floured bench and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free place for 1½ to 2 hours until doubled in size.
8. Punch down the dough and refrigerate at this point for 8-12 hours for increased flavour, then shape them the next day, or shape straight away.
9. Grease a 22cm x 33cm (9 x 13 inch) baking tray.
10. Transfer the dough to a lightly floured bench and divide into 12 equal pieces.
11. Shape each piece into a tight ball and add to the prepared pan.

12. Cover loosely again and place in a warm place until doubled in size, about 1 hour if room temp or 4 hours if out of the fridge. 

13. Preheat oven to 180°C fan forced (350°F).
14. Combine the extra flour and 50ml of water in a small bowl and mix to a smooth paste, then transfer to a small piping bag.
15. Snip a corner off and then pipe crosses on top of buns.
16. Bake the buns for 28-30 minutes until golden brown.
17. In a small bowl, combine jam and 1 tbsp boiling water. Stir until completely mixed.
18. Brush the glaze over the hot buns as soon as they come out of the oven. Leave the buns to cool for about 20 minutes before eating.

RED LENTIL DAHL - Creamy & dreamy

 RED LENTIL DAHL - Creamy & dreamy

This one was a bit of a surprise...the fav dish out of 5 for an Indian feast night! Sooo easy, fast and really cheap to make. It was also really nice the next day heated up.

(the pic has spiced tofu on it...I didn't add that.

This one is an absolute make again!

Ingredients

* 2 tbsp oil
* 1 white onion, diced
* 5 garlic cloves, minced
* 3 tsp fresh ginger, minced
* 1 tsp turmeric
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp paprika powder
* 1 tsp mustard powder
* 1 cinnamon stick
* 2 bay leaves
* Salt and pepper, to taste
* 300g dry red lentils
* 780ml veggie broth
* 1 can (400ml) coconut milk
* 1 can (400g) crushed tomatoes
* 2 tsp brown sugar
* Juice of 1 lime

Toppings:
* plain yoghurt
* Fresh cilantro
* Sliced green chili

Instructions

1. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, and sauté for 4–5 minutes until fragrant.
2. Add turmeric, coriander, cumin, paprika, mustard powder, cinnamon stick, bay leaves, salt, and pepper. Stir for 1 minute to toast the spices.
3. Pour in the lentils and veggie broth. Stir, cover, and simmer for 10 minutes.
4. Add the crushed tomatoes and coconut milk. Simmer uncovered for another 10 minutes, stirring occasionally.
5. Finish with brown sugar, lime juice, and adjust salt and pepper to taste.
6. Serve the dahl in bowls topped with  yoghurt, fresh cilantro, and green chili.

Sesame Carrots - Japanese side dish

 I was looking for a side dish for a Japanese meal and found this - easy because we had all the ingredients.

I served it warm, but we decided chilled would be nice too!

Ingredients

4 carrots

2 ½ tbsp sesame oil 
  tsp black pepper
2 tbsp toasted sesame seeds (or 4 if you’re making extra)

recommended utensil: julienne peeler

Directions

1. Carefully toast sesame seeds, then put to one side

2. julienne into long strips - or use mandolin and cook in sesame oil.

3. Add pepper

4. Add sesame seeds previously toasted.

Spicy Garlic Edamame

 Spicy Garlic Edamame

I made this with frozen edamame and didn't add the oyster or chilli sauce.

I also added ginger to the garlic in the first step.

Really nice...needed a bit more salt.

Recipe-

- 1 tbsp sesame oil
- 2 tbsp chopped garlic
- 1 tbsp chilli flakes
- 2/3 cups frozen edamame beans (ore boiled)
- 1 tbsp oyster sauce
- 1 tbsp chilli sauce
- Salt to taste

Fry garlic and chilli flakes in oil.

Add frozen beans  and salt to taste

🌱 Don't overcook the Edamame & cook it on low flame briefly !

🌱 Use frozen Edamame for best results and in case you can't find frozen ones, boil the Edamame in salted water.

Gin and Lime Marmalade

Gin and Lime Marmalade

When life gives you limes...

I'm not a marmalade fan but this really appeals to me...especially on freshly made sourdough toast. 

I make and use jars sterilised in boiling water.

Ingredients (3)

• 1kg limes
• 1.3kg white sugar
• 1/2 cup gin

Step 1

Cut and discard both ends of limes. Halve limes lengthways. Thinly slice lime into 2mm-thick slices. Transfer lime and any juice to a large saucepan. Add 1L water. Bring to the boil over medium-high heat. Drain. Return limes to pan. Add 1L water and bring to the boil over medium-high heat. Boil, covered, for 30 minutes or until rind is soft.

Step 2

Place sugar in a microwave-safe bowl. Microwave on HIGH (100%) for 2 minutes or until warm. Add to lime mixture. Stir over medium heat for 2 minutes or until sugar is dissolved. Bring to the boil. Boil for 15 minutes or until marmalade reaches setting point when tested (see notes). Discard scum. Add gin. Stir well to combine. Pour hot marmalade into hot sterilised jars

Recipe notes

To test if marmalade or jam has reached setting point, place a small plate in freezer to chill. Spoon a little jam onto plate and return to freezer for 30 seconds. If jam wrinkles when pushed with your finger, it’s ready.

To sterilise jars, visit taste.com.au/sterilise.

You can store the marmalade and jam at room temperature, unopened, for up to
3 months, and the sauce in the refrigerator, unopened, for up to 2 months.

Saag Aloo - Indian Spinach and Potato Curry

 Saag Aloo - Indian Spinach and Potato Curry

This is my go to curry order when we get Indian take aways.

I made this as part of a recent Indian Feast. It was VERY GREEN and really yummy. I had some left which I froze for a lunch at work...equally good reheated!.

This is the recipe I used...which as always I didn't stick to strictly.

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

• ▢ Ingredients
• 1 tablespoon olive oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 teaspoon minced ginger about ½-inch piece
• ▢ 1 tablespoon minced garlic about 3 cloves
• ▢ 1 cup onion (1 medium onion, chopped or sliced)
• ▢ 1 serrano chili (deseed or skip for mild)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon garam masala homemade or store-bought
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon kashmiri red chilli powder (or Paprika)
• ▢ 12 oz. baby spinach
• ▢ 1 cup water adjust based on size of pot
• ▢ 2 cups russet or gold potato cubed in 1-inch pieces (1 large russet, or 2 gold)

Stove-Top Recipe - Directions

• Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 
• Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.
• Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
• Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.
• Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 
• Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Chickpea Curry - Chana Masala

 I first made this years ago and crave it every now and then. While I prefer doing as much as possible from scratch, I have to admit to recently buying large jars of fresh crushed garlic and ginger mixed from an Indian supermarket which is close to our home. Its a bit of a game changer in making recipes like this really quickly.

I served this with homemade Naan bread and another potato and spinach curry both on my original recipe blog.

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

This is the story behind the dish for my family...

Our family is lucky to have an ongoing friendship with an Indian family who cared for Isabella in their home when I initially went back to work. We loved the fact that she was spending her days with a family who lived differently to us in many ways. One of the great things was giving her a 'taste' for different foods. One of her favourite foods is roti and she loves popcorn flavoured with turmeric. We were lucky to be recipients of many meals and dishes cooked by Minakshi who is an amazing cook.

When the time came for Isabella to move to another carer, we wanted to do something to show our immense gratitude for the important part this family had played in Isabella's life. One way to do this was in the form of a gift, the other was to cook a really authentic vegetarian Indian meal for the Satija family.

I experimented for weeks with some successes and some absolute disasters. This dish was one that is similar to one that Minakshi had made us in the past (although never quite as good as her version). 

The beauty of this dish is that it can be made earlier in the day and then the final step which takes about 10 minutes can be completed just before eating.

Chana Masala -Chickpea Curry Recipe Ingredients

Chana Masala

2 tablespoons ghee

1 teaspoon cumin seeds

½ teaspoon asafoetida (optional)

1 teaspoon black mustard seeds

2 onions, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 green chilli, chopped

2 tomatoes, peeled and chopped

2 teaspoons garam masala

½ teaspoon ground turmeric

½ teaspoon amchoor powder

2 x 400g cans chickpeas, drained and rinsed

1 teaspoon salt

½ cup water

Ginger Paste

5cm piece ginger, peeled

1 tablespoon vegetable oil (not olive)

Garlic Paste

2 bulbs garlic, peeled

1 tablespoon vegetable oil (not olive)

Method

Chana Masala Heat a medium saucepan over a moderate heat and add the ghee. When melted, add the cumin, asafoetida, if using, and black mustard seeds. When the seeds start popping and become fragrant, add the onion and fry until soft (around 10 minutes). Add the ginger, garlic and chilli, and cook for another 5 minutes. Add the tomatoes, garam masala, turmeric and amchoor powder, stir for a minute then add the chickpeas, stirring well to combine. Add the salt and water, cover and simmer gently for 10 minutes. Serves 4 as part of a meal. Ginger Paste Use a mortar and pestle (or food processor) to pound the ginger to a paste. Place in a small container, cover with oil and keep refrigerated. Garlic Paste Use a mortar and pestle (or food processor) to pound the garlic to a paste. Place in a small container, cover with oil and keep refrigerated.

Indian Chicken Madras

 Indian Chicken Madras

This recipe comes from Shobna's which make really nice curry pastes and have recipes using them on the site. I made a version of this...due to not having exactly all the ingredients!

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

Ingredients

 

Serves 4

​

• 500g chicken breast diced

• 2 tablespoons of ghee / oil

• Pinch of asafoetida (optional)

• 1 inch ginger grated

• 2 cloves garlic grated or finely chopped

• Bay leaves (optional)

• Half a medium onion finely diced

• 2-3 tablespoons of diced tinned tomatoes

• 1 tablespoon tomato puree

• Crushed pepper

• 2 tablespoon Sobhna's Authentic Original Curry Paste

• 2 teaspoon Sobhna's Tamarind and Date Chutney

• 100ml coconut milk

• 2 tablespoon Kastoori methi (dried fenugreek leaves) (optional)

• Salt to taste

• 0.5 teaspoon Sobhna's Garam Masala

• Chopped coriander to garnish

Method

​

1. Heat the ghee or oil in a pan on high heat, adding asafoetida, ginger, garlic and bay leaves once the oil is hot.

2. Add diced onion and cook for 3-4 minutes to soften, stirring continuously.

3. Once the onion are softened, add chicken and stir for 4-5 minutes.

4. Stir in tinned tomatoes, tomato puree, crushed black pepper, curry paste and tamarind chutney.

5. After 4-5 minutes add the coconut milk, and simmer on medium-high for 4-5 minutes before adding in crushed kastoori methi and salt to taste.

6. Move to a low heat until the chicken is cooked through (about 3-4 minutes) before adding garam masala.

7. Garnish with chopped coriander and serve with warm roti or naan and rice.

​

Watch the full video tutorial for this recipe