Posts Tagged 'recipe'

Panini Recipe

I like paninis but hate paying supermarket prices for them. Seriously, over $6 for 4 panini?  There is no way our grocery budget can extend to that! Having a breadmaker and a bit of curiosity, I figured it was time to give making my own panini a try.   They turned out beautifully, so I thought that I should share the recipe with you to spread the panini love.

1.5 cups warm water

2T olive oil

1.5 t salt

2T sugar

4 cups high grade flour

3 t Surebake yeast

I made mine in the breadmaker on the pizza dough cycle – which is 45 minutes long, it does mixing, resting, and a bit of kneading, more resting, more kneading, and some rising.  You could easily do this by hand. When the cycle was done I cut the dough into ten roughly even parts, rolled each in flour and then rolled each into an oval before leaving them to rise. The thickness of the oval was probably about 7mm or so before rising.

Once they were risen I brushed them with a little more olive oil and baked them in a 220 degrees celcius oven for 8 minutes.

Now the next stage was not one I’d recommend you follow – I had to go to work and when I came back my son had been tucking into them… so don’t leave them unattended as they are delicious!!


Muffins and stuff

First up I thought today I would share my super yummy muffin recipe for Rhubarb and White Chocolate Muffins. I just adapted my basic muffin recipe, and at knitting night I was asked to share it – so I figured you all might like it too. This is the time of year I find myself inundated with rhubarb, and I thought others might be too. When my zuchinnis get into full production I will share my favourite recipes for them too 🙂

2 Cups of self raising flour (or 2 C normal flour with 2tsp baking powder added)
3/4 Cup caster sugar
1/2 Cup sunflower or canola  oil (or light cooking oil, not soya or peanut)
1 -1.5 cups of rhubarb, cut into small chunks and precooked2 eggs lightly beaten
3/4 Cup milk

White chocolate buttons to taste – I guess we use between 1/4 to 1/2 cup? (Don’t use “Melts” as they don’t work in muffins for some reason!)

2 T raisins
Put all ingredients except rhubarb and white chocolate in a bowl and mix for 1 minute (or ‘just’ mixed, do not over mix) Stir in rhubarb and white chocolate. Spoon into muffin tins – makes 12.

Cook @ 190degC for 20 mins 

I can’t guarantee how long these last for – there are never any left past two days at our place 🙂

Yesterday was baking day at our place, whereas today I spent a good amount of time in the garden waterblasting our fence ready for painting. (Waterblasting is sooo misnamed, it’s not really a blast at all). The sun decided to join me outside and the day turned out to be a stunner. Dh suggested we have an impromptu Fish and Chips picnic at the beach for dinner.  Which the seagulls and sandflies really appreciated. So did the kids – who did all the stereotypical things for the age and gender – the boy dug holes, Miss 3 climbed a beautiful pohutukawa tree, and Miss 1 enjoyed the sand and running away 🙂 

Better than the bakery

When there’s marking to be done, there’s procrastination to be done too 🙂  Today’s procrastination is brought to you by the letter B.

B is for bread rolls.

B is for breadmaker.

B is for beautiful.

Mmmm. So, I had lunch a little late today because I was so busy focusing on marking I didn’t think to procrastinate until it was nearly too late…

But my mind started to wander to delicious things to eat, and eventually settled on making some yummy bread rolly things.

So, I will share the recipe I used with you with this word of warning: these are incredibly moreish. You might make an utter pig of yourself without even noticing.  My children all spied them within 20 seconds of entering the house. My husband took a little longer as they were in storage by the time he arrived home – maybe two minutes.  Yes, these are delicous.

Annnyway, I have a breadmaker which I use almost exclusively for making dough for rolls or pizza bases of focaccia. The dough recipe I used today is my favourite one, and was given to me by my mother – traditionally this is what we used to make bread rolls by hand when we were growing up 🙂 But I’ve put it in the larger quantities I use for my large breadmaker pan. And because we are such bread piglets!

4 t yeast (I use Surebake yeast)

600g high grade flour

1.5 t salt

2t sugar

4 T milk powder

50g butter

450ml warm water

Place the ingredients in the given order into the breadmaker pan, put on dough setting, and then roll out into a long rectangle. 

I made them with basil pesto, ham and mozzarella by spreading about 2-3T pesto over the whole lot, keeping 2cm from long edges. Ham – only for half since DH is veg, and about 3/4 – 1 C cheese sprinkled over the rest. You don’t need heaps, they will just melt and stick to the tray if you do.

Cut into slices and put on oven tray to rise. I usually put them in an oven I put on 50 degrees and then turned off, for about 20 minutes, then take them out and heat oven to 210 degrees, and  put them in when the oven is ready, then cook for 10-12 minutes.

Now the difficult part: wait until they are cool enough to eat or you’ll regret it!

And, if you are planning to blog about it, make sure you keep everyone away until *after* you’ve taken pics!

Yes, I do believe they are better than you get from the bakery, even if it’s because you can afford to eat two… or three… or more…

Lucky Girl

I’ve been a lucky girl recently. Not only with my awesome birthday gifts, or my fab family.  No, I’ve been given some cool stuff too…

My friend Anthea has about 35 feijoa trees on her wee lifestyle block. She has been valiantly stewing, baking, and preserving them (jam, chutney, sauce), as well as taking some on her jaunts around the country.  When we moved in here nearly 5 years ago, one of the first trees I planted was a (supposedly) self-fertile feijoa. 5 years on and not one fruit. It’s nicely bushy and thriving, but I think I should plant a mate for it if I want any produce. So, the lovely Anthea has been providing us with feijoas every time I see her. Mmmm, feijoa crumble! Fresh feijoas! Delicious. I feel very lucky 🙂

Yesterday I tried something a bit different, which I thought I’d share with you:
Feijoa, Passionfruit and White Chocolate Muffins

Picture 2201

2 C flour

2T Baking Powder

3/4c caster sugar

1/2 c oil

1 c milk

2 eggs

4 fejoas, peeled and chopped roughly

1 passionfruit, scooped out

1/4 c white chocolate buttons, broken up

Mix all ingredients except fruit and white chocolate well.  Add fruit and chocolate, stir.  Put in muffin tins and bake until cooked (15-18 min) in 200 degree oven.  Enjoy!

I say 4 feijoas because I used more, and it was too many. I don’t think they would keep very well with so much feijoa in them. Although I might never find out, as there were only 3 left at the end of the day. Thankfully I can blame that on having guests around!

I will definitely be making these again, but without the passionfruit as that was the last of ours until summer again.

In addition to this bounty, I have been nominated for not one, but two blog awards. Now, being new to blogging, these are the first ones I’ve been nominated for. So I hope I’m doing this right.

The first one is the Imagination Award, which I was nominated for by the lovely Tink’n’Frog.


Here is how her friend Darcy described it:

This Award was created by Bella and Ces in honour of their friend Renee, an incredible lady who in the face of a frightening life battle is tackling each day with great spirit and courage.
Here is what Bella says of this award: “this is a brand new award and I have the pleasure and honor of spreading the seed, watching it grow. I hope it finds it’s way to those who are like Renee: the acorn, becoming a tall and sturdy oak, giving acorns…”

Now, I was chosen as she was rather taken with one of my  Thirteen Things “I’m a cloth-nappy-using, tandem-extended-breastfeeding, vegetable-gardening, recycling, non-hippy freak.”

Now, at the moment I’m raising more of a crop of weeds than vegetables – hazard of the fallow season combined with two-essays-due-in-two-weeks neglect I’m afraid. But the rest remains true…
So, in the spirit of the award, I really have to nominate the lovely Leanne . This incredible woman has her own chooks, an amazing vege patch, and more fruit trees than you can shake a stick at. And her crafting (!) She makes the  most incredible clothes for her children, and has generously made available a number of awesome free patterns for modern cloth nappies. You rock Leanne!
The second award I was nominated for is the Imagination award, thanks to the lovely Amybel.
The Rules:
Tell 5 things about your crafts you like the most…what inspires you to make home made gifts.
Send this award to 5 bloggers.
So, 5 things 🙂
1. Value for money! You can afford to be more generous when you add your time to the raw materials.
2. Thoughtfulness.  When someone crafts a gift, you know it is the result of lots of thought about them.
3. Satisfaction. There is something emminently satisfying about making things for others.
4. Challenge. Time pressure, the pressure to create something beautiful and worthy of gifting is a good thing.
5. Creativity. I love putting thought and time into chosing patterns, yarns, colours and themes together.
And the easy part… 5 creative bloggers to nominate. Well, you are an amazing bunch of women and such talented crafters, so this is easy!
So, I nominate:
Gabes at SweetP
Sharon at Sharonnz
Christine at Purdy Peas
Told you I was lucky!

July 2018
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