Wednesday, March 23, 2016

Back with Just a bite of Pina Colada bar



OK so clearly I haven't written anything here in a while, I really want to make an effort and start blogging again. Thought I'd come back with something simple that really doesn't get much attention. 

So the most common no bake bar usually involves date and chocolate. I've made that kind, often, and so has the rest of the internet. These bars are more about the pucker, still sugar free and still raw and just really simple to make. 

1 cup dried unsweetened pineapple
1 cup raw cashews
1/4 cup untoasted coconut, plus more to cover
zest of a lemon 
salt 

Start by soaking pineapple in enough warm water to cover. 



Drain pineapple and place everything in a food processor. This is definitely a recipe that can fit in a mini processor. 




Pulse until well mixed and starting to hold together. 


Pour into a plastic wrap lined container. Top with extra coconut to cover. 



Wrap plastic over the top of the bars and press down with fingers to compact. 



Refrigerate for 15 minutes, remove from container and cut up to small bite sized pieces. 



Store in the fridge. 


Thursday, June 11, 2015

Friendly Halloumi and Olive and Onion and Herb Bread

halloumi olive onion and herb bread

Last summer at this time I was in Cyprus, bakeries there are like coffee shops in LA, everywhere and with far too many options. 
I love too many options, so much better than the alternative where there's like only one or two things worth getting. 
I love olive bread, especially fresh olive bread with lots of onions and herbs, and you can sometimes find that, but the halloumi, it's just not going to happen here. So I try to find a recipe for it. But the problem is even translating from the Greek. What you want in your head is not what's on the page. The closest I got was a Paul Hollywood recipe, and it felt very strange making an Englishmen's version of a Cypriot bread. (Even though he did live there for a while, so that's got to be worth something.)

Here goes 

2 cups flour
1 tsp salt
4 tbsp olive oil
30 g dry yeast 
1 cup warm water
1 package halloumi cheese cut into small pieces
2/3 cup kalamata olives, pitted.
1 red onion
1 tbsp dried mint
1 tbsp dried oregano

Mix flour, salt, 3 tbsp olive oil and yeast in a big bowl, adding water gradually (you may need more or less water, as you’re just trying to bring the ingredients together). 

Knead for or 5 minutes. 

Cover the bowl with a clean towel and leave to rise for 1 hour.


Slice onion, cook in remaining 1 tbsp of olive oil on medium heat until soft and starting to brown. Just before taking off the heat add the herbs. 


Line a baking tray with parchment paper or baking sheet.

Add the cheese, olives, onions, and dried herbs to the rusen dough and shape into a loaf. 


Lift to the baking tray and leave to rise for another hour.



Bake in a preheated 425˚F oven for 25-30 minutes. The bread should be golden brown and crisp on the top.

halloumi olive onion and herb bread


If you use a mixer to get this thing together, it's a very simple and easy bread to put together. I'd go as far to say it's good recipe for a first bread. 


Tuesday, December 16, 2014

Candy Houses

Christmas candy cereal cookie house

Ok so there are gingerbread houses and then there are candy houses. The only other candy house I know is the one in Hansel and Gretel. But nevermind.

I have never understood gingerbread houses.

I love gingerbread, I make it almost every year, but it looks like this.

Love gingerbread cookie
Love gingerbread

Great flavor, on the soft side with a word on each that's christmas-y. I guess I like writing on words, (that is royal icing by the way madethe easy way with meringue powder, water and powdered sugar.) nothing against homemade gingerbread people, but my desserts on more on the rough elegancy side and less on the drawing on buttons and noses, which is more cute. My candy houses those are my cute.


I have made many of them. and I don't have the photos for the step by step it's messy and almost always made at night/ But I have ingredient recommendations.

The structure's components are a soda carton (the glass boxes come in, can be beer as well of course) and a shoe box lid.

Sometimes you have to trim the soda carton's center a bit. Bring it down so the roof has more support. When you make the lid just see if it wobbles or leaves a hude gap.

With the shoe box lid. you make two slits on the sides, and fold it so you get an angle then glue it down.

You may need to stuff the soda carton with something, newspaper or grocery bags to help it have more structural integrity.

Don't take down the roof though. Yay one less thing. If you want to make a chimmney I cut up a lose piece of cardboard off something below, and shape and adjust to get it as straight as possible on a slanted roof.

Shopping list

White frosting for mortar
Chocolate frosting for paving
Cereal for roofing (this was captain crunch)
Doughnut holes for retaining wall (you cut off the glazing and just use the slices.)
Fruit leather for bricks, I cut with scissors
Cookies for door (Milano has a little pack they sell by the register)
Cookies for window
Gum drops one green, one red for wreath, cut off the top of a green one and pierce with a skewer. The ribbon you cut a segment and cut out
Plus more green gum drops for bushes
Cereal for Christmas lights
Chocolate covered mints for pathway

You can use marshmellow fluff for snow cover, but you really have to cover it if you're doing that.

The sooner you make this, the dustier it will get, so I'd wait as much as possible.


Candy Christmas House


By the way candy houses smell amazing, Seriously you add in a christmas tree and it's like Christmas exploded.





Tuesday, December 9, 2014

Cookie time Perfect Spritz cookies for the holidays with the best cookie press













I love Spritz cookies, they're like the upgraded version of sugar cookies for me. They help make the holidays. But if you've ever made them then you probably know they have issues. Mainly the tool that makes them are a pain. Unless you have an old functioning electric machine, there are one of many problems you'll come across. 

1. An old machine that cripples your hand
2. A new machine that breaks without having finished it's first batch. 
3. Huge amounts of wasted dough. 
4. Some patterns just don't work. 
5. The number of clicks you need to push out dough varies constantly. 

Yeah, and I still bake them. Here's why. 



It's not stopped being about the damn machine and is about the recipe. 

My favorite Spritz Cookie Recipe 

1 cup butter (2 sticks) room temp
3/4 cup sugar 
2 1/2 cup flour 
1 egg
1 tsp almond extract 
1 tsp vanilla 


I like Nielsen-Massey for my almond and vanilla extracts. The price on amazon can be good. But always price compare for this, I've seen everything from $16 to $25 for the same 8 oz bottle of vanilla. 



Preheat oven to 400 degrees. 



Cream butter and sugar. 



Add in egg and extracts. 



Add flour. 



Press into cookie press, add your favorite disc. Adjust press to pack dough. Some discs work better than others. 

If nothing is coming out right, cool dough. If nothing comes out at all leave it out to warm up. 

You may need to click two or three times with some patterns. Anything you don't like, scoop up and place with remaining dough in bowl. 

Press them directly onto on an ungreased cookie sheet. 

Bake for 6 to 8 minutes. It shouldn't have any color underneath. 

Cool on racks, or just a cutting board like I do.



Makes around 40 cookies.

Friday, November 14, 2014

Perfect Baked Potato

Perfect Baked Potato with crispy skin
Baked Potato with Crispy Skin
This blog has always also been about the simple stuff. and there's nothing simpler than this, but getting a nice skin is not always that easy unless you make potatoes like this.

Heat oven to 375,

Cover potato in your go to oil, I just use olive oil. Use very little oil, and just spread it on with your hands.
Place the potato on the oven rack directly. Foil is what ruins potato skins. Bake for an hour for a midsize potato, (45 minutes for small, 1 hour 15 minutes for large)

I prefer the creamy texture of Yukon Golds, but many like a nice Russet.

Check to see if it's done by piercing to the center with a knife. You can hear the tear of the skin, and all the glorious crunch.

Give it a y-injection. Add salt of your choice, I'm hooking on pink salt at the moment, and a little butter.

Tuesday, November 4, 2014

Warm Greek Apple Hand Pies with whiskey soaked raisins and walnuts, love love.

It's that time of year again, and another apple recipe. I love fruit based desserts, and I think apples maybe my favorite to bake with,

This reminds me of being a teenager, we used to heat these things up in panini presses, the powdered sugar would get these amazing char marks. Cold they don't inspire much, but warm, amazing.

Warm Greek Apple Pie with Whiskey soaked raisins and walnuts


Traditionally they use softer sweet apples for milopita (Greek for apple pie), so the filling is a bit like apple sauce. But I usually use something firmer, often Gala because I can find it year round.

I also make drunk raisins by soaking them in whiskey these days, I did it at St. Patrick's day for the soda bread, and it's amazing, I like it better than the traditional rum,


If you're having trouble finding yellow raisins, as so many people seem to, they still carry them at Trader Joes, and at some specialty grocery stores.


 Greek Apple Hand Pies

Filling
3 apples. peeled and cut into 1/2" cubes
1 tbsp brown sugar
1 tbsp white sugar
2 tsp cinnamon
2 tbsp yellow raisins, soaked overnight in 1 tbsp whiskey
2 tbsp walnuts
juice of half lemon
1 tbsp flour

pkg puff pastry

powdered sugat

Soak raisins in whiskey overnight, or cover in a bowl and microwave in 30 sec increments.


Preheat oven to 400.

Mix filling ingredients.


Cut puff pastry into squares. Size will depend on your preference for final size, I like a 6 in on the diagonal.


Fill with filling, fold over and crease sides to seal.

Warm Greek Apple Pie with Whiskey soaked raisins and walnuts
Add caption

Place on ungreased baking sheet.


Bake for around 20 minutes until puffed and golden.


Once mostly cooled, sprinkle with powdered sugar.



Serve warm.

Warm Greek Apple Pie with Whiskey soaked raisins and walnuts

Monday, October 13, 2014

Possibly the best soup in the world, Spicy African Peanut

Spicy African Peanut Soup with berbere
Spicy African Peanut Soup
I can't believe I've never mentioned this soup, it is often my favorite. Competing with too many others to name them all, although Yogurt-Mint and Lentil are probably on the podium,

Spicy African Peanut Soup with Sweet Potatoes and Ginger

This soup started out very different than it ended up, although I have done so many substitutions over the years, it's almost anything goes. I just try and keep the sweet and savory balanced, and adjust around what's in the pantry. If you don't have sweet potatoes, use regular and add an apple or a sweet pepper. I also love that it's a puréed soup, it means not having to finely chop everything up.