bread

A Taste Of Autumn In Spring

The 8th of November is Bram Stoker’s birthday. Stoker was born in autumn in 1847 during the sign of Scorpio. His most famous creation is the gothic novel Dracula. 

Every year I like to celebrate his birthday by doing something special. This year I treated myself to an autumnal breakfast in the heart of spring.

The Coffeeologist is a cafe which recently opened near me. It’s been getting rave reviews so I couldn’t wait to go. The menu looked good and there were a few items I wanted to try. The Red Velvet Hotcakes were tempting as was the selection of sourdough fruit breads, but the winner was the Spiced Brioche. 

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My plate arrived and it looked beautiful. A pool of burnt apple puree supported a thick slice of spiced brioche French toast topped with a rasher of maple bacon, hazelnut cream and scattered with almond granola. I took one bite and thought “This tastes of Autumn!” Memories of Halloweens past and present and ideas for future Halloweens swirled in my mind while my taste buds were blown away by the cacophony of autumnal delights. I can think of no better way to celebrate the birth of the author of Dracula than with a Halloween treat. 🙂

This is my basic recipe for French Toast. Dress it up with a drizzle of maple syrup or go all out and add as many seasonal accompaniments as you like!

French Toast
Ingredients
1 egg
1/4 cup milk
butter or oil for frying
2 slices of bread*
maple syrup
seasonal accompaniments

Instructions
Lightly beat the egg in a bowl.
Add the milk and beat until combined.
Melt a small knob of butter or heat oil in a frying pan over medium heat.
Dip bread slices in the batter.
Place the bread into the frying pan and cook for 2 – 3 minutes or until golden brown.
Turn the slices over and cook the other side until golden brown, adding more butter or oil as needed.
Place on a serving plate and drizzle with maple syrup.
Add whatever seasonal accompaniments you desire.

*I usually use sliced white bread but you can use whatever bread you like.

Slowing Down For Winter

With winter in full swing it is time for slow cooking. One of my favourite winter meals is corned beef gently simmered in spices. Start this recipe early in the day and let your mouth water as the house slowly fills with the aroma of midwinter spices. Hot slices of corned beef go great with vegetables and parsley sauce. The next day reward yourself with cold corned beef sandwiches topped with sauerkraut and sour cream.

Corned Beef

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Ingredients
3 stalks of celery, chopped
1 carrot, chopped
1.5kg corned beef or silverside
15 peppercorns
8 cloves
2 bay leaves
1 tablespoon brown sugar
1/4 cup balsamic vinegar
4 cups water

Instructions
Place the carrots and celery in a slow cooker.
Rinse the corned beef then place on top of the vegetables.
Add the remaining ingredients.
Cover and cook on low for 8 hours.

Autumnal Nights

The Autumn Equinox is here and I’m excited. Even though there still may be hot days ahead, the Autumn Equinox signals a shift in power between day and night. The Equinox is a time of balance, a time when the hours of day and night are relatively equal. After the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights. As a creature of the night, I’m looking forward to a return to the dark half of the year.

One of the things I love doing in cool weather is curling up with a good book. The one I’m reading now is The Mystery Writers of America Cookbook, edited by Kate White. It is a collection of over 100 recipes from mystery writers. Each recipe is accompanied by fascinating facts about the author and their murderous works.

My recipe below is adapted from Margaret Maron’s recipe for Granny Knott’s Baked Toast which is a French toast recipe which gestates overnight before being baked and devoured the next day. I’ve added autumnal gingerbread spices to the recipe and serve it with an optional scoop of ice cream and a drizzle of maple syrup.

Gingerbread French Toast
“An I had but one penny in the world, thou shouldst have it to buy gingerbread,” wrote William Shakespeare in Love’s Labour’s Lost. This delicious and warming bread is definitely worth a penny or two.

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Ingredients
1/4 cup dark brown sugar
75g (1/3 cup) unsalted butter
2 tablespoons treacle*
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
brioche loaf**
2 eggs
1 + 1/2 cups milk

for serving
vanilla ice cream (try experimenting with different ice cream flavours)
maple syrup

Instructions
Sprinkle the sugar over the base of a 20cm x 20cm (8 x 8 inch) baking pan.
Melt the butter in a small saucepan.
Add the treacle, ginger, cinnamon and cloves and stir until combined.
Pour into prepared pan.
Cut brioche into enough 1.5cm (1/2 inch) slices to fit snugly into the baking pan.
Place the slices in the pan.
Beat the eggs in a bowl.
Add the milk and beat until combined.
Pour over the bread.
Cover and refrigerate overnight.
The next day, preheat oven to 180C / 350F.
While the oven is warming, remove pan from fridge.
Carefully pour any unabsorbed liquid into a bowl, making sure you don’t disturb the bread.
Spoon over the top of the bread.
Bake for 30 – 35 minutes or until the top is browned.
Serve with a dollop of ice cream and a drizzle of maple syrup.

*you can substitute molasses for the treacle.
**you can use any heavy bread like sourdough or wholemeal.

A Roll By Any Other Name

The Autumn Equinox in Australia will take place on Wednesday, 21st March at around 3:15am. It is a time when the hours of day and night are equal. It heralds the beginning of cooler weather and Winter on the horizon. When I think of the Autumn Equinox I think of harvest time, of reaping what we have sown. I also think of bread 🙂

As one of my passions is researching food, I tend to find inspiration for recipes almost anywhere. Recently I had a most entertaining conversation with friends, while having drinks in my favourite bar. I was talking about my recent trip to America, which included a visit to Salem, Massachusetts. Talking about Salem flowed to a discussion about witches, which in turn led to a passionate discussion on religion, as so often happens after a few drinks. One of the patrons brought up the dead sea scrolls, or, as he called them, “the dead sea rolls!” After we all finished laughing, my foodie friend Pete and I turned to each and both said “but they sound delicious!” We spent a few minutes discussing how we would create these salty rolls. We both agreed they should be boiled in water and sprinkled with sea salt before baking. It wasn’t long before my mind turned to bagels.

Bagels are usually boiled in water sweetened with malt extract, but these heavenly rolls are boiled in salted water. This makes them a bit saltier than normal bagels so be careful how much salt you sprinkle on them before baking. If you don’t have access to salt from the dead sea, ordinary sea salt will do 🙂

My recipe for traditional bagels – and other tasty recipes – will be available in my soon to be 
published travelogue/cookbook!

Dead Sea Rolls (bagels)

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Ingredients
1 + 1/4 cups lukewarm water
1 teaspoon honey
3 cups strong white flour
7g (1 teaspoon) dry yeast
2 teaspoons sea salt
extra sea salt for poaching liquid
1 egg white
2 teaspoons cold water
sesame seeds for topping
sea salt flakes for topping

Instructions
Whisk together the water and honey in the bowl of a stand mixer.
Attach the dough hook.
Add the flour, yeast and salt.
Knead on low speed for 8 – 10 minutes or until elastic.
Cover with plastic wrap.
Place in a warm spot and allow to prove for 1 hour or until doubled in size.
Lightly punch down the dough.
Separate into 10 pieces then shape into balls.
Gently flatten each ball.
Make a hole in the centre of each ball using your thumb or the handle of a wooden spoon.
Twirl the bagel until you make a hole approximately 1/3 diameter of bagel.
Place on baking trays lined with baking paper.
Cover and allow to rest for 10 minutes.
Preheat oven to 220C / 425F.
Bring a large pot of salted water to the boil.
Reduce to a simmer.
Place 2 – 3 bagels in the simmering water.
Poach for 2 minutes, turning over at the halfway point.
Remove with a slotted spoon and place on a tea towel to drain.
Repeat with remaining bagels.
Place 5 bagels back on each baking tray, keeping them apart.
Beat together the egg white and water in a cup.
Brush the mixture over the top of the bagels.
Sprinkle with chosen toppings.
Bake for 20 – 25 minutes or until golden brown and the bottoms sound hollow when tapped.
Allow to cool on a wire rack.

The Coffin List

No, this isn’t some macabre list of dead people, or people on my hit list. Nor is it a review of coffins. The coffin list is my name for a bucket list. I don’t like buckets – they remind me of work – but I do like coffins 🙂 To celebrate Imbolc, the midpoint between the winter solstice and the spring equinox, I thought I would do some early spring cleaning and explore my coffin list.

I always hated having a list of things to do before I die, so I never made a coffin list. But when I had a few health scares in my mid thirties, I took time to look at my life and see if there was anything I really wanted to do. Only one thing came to mind – visit Romania. A diet of vampire mythology from a young age meant I was entranced by Transylvania – the land beyond the forest. I realised I would actually be sad if I never visited. So, for my fortieth birthday, I made the trip to Romania. You can read about this memorable trip in “An Archetypal Homeland” and “In the Footsteps of Jonathan Harker“.

Emboldened by having put a nail in the coffin of my first and only coffin list dream, I thought I would add Whitby to the list. Whitby is an English seaside town in Yorkshire and a major inspiration for Bram Stoker when he was writing his novel “Dracula.” I planned to go there for my fiftieth birthday as part two of my Dracula adventure. That birthday has come and gone and sadly I didn’t get to Whitby, but it’s still on my list!

Happily I did mange to hammer three very important nails into my coffin list recently. This July my partner and I took a journey to the USA to visit a dear friend on Whidbey Island, celebrate July the 4th in Salem the Witch City and visit puffins in Maine. As a bonus, we also got to meet a baby sloth in Boston.

Over the next fews weeks I’ll be sharing this exciting trip with you including recipes inspired from my travels.

For now I would like to share an earlier recipe of mine for Coffin Bread. I think it is most appropriate for a Coffin List post 🙂

Coffin Bread

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Ingredients
for the soup
4 tablespoons unsalted butter
1 small onion, finely diced
2 tablespoons plain flour
3 cups chicken stock
450g cauliflower florets
1/2 teaspoon sea salt
pomegranate molasses for drizzling

for the coffin bread
1 small rectangular loaf of bread (approximately L 15cm, W 10cm, H 10cm)
olive oil

for the garlic croutons
leftover bread pieces from the coffin bread
1 clove of garlic, finely minced
1/4 cup olive oil
pinch of sea salt

Method
Preheat oven to 180C / 350F.
Make the soup by melting the butter in a large saucepan.
Add the onion and cook until softened.
Mix in the flour and the chicken stock, stir until combined.
Add the cauliflower and salt.
Simmer for 15 minutes or until the cauliflower is soft and cooked.
Puree the soup then return to the saucepan.
Simmer gently until the bread and croutons are cooked.
Make the coffin bread while the soup is simmering.
Using a sharp knife, carefully cut a lid off the top of the bread.
Cut out most of the bread inside, creating a basket to hold the filling.
Lightly brush outside and inside the bread and lid with olive oil.
Place bread basket on a baking tray. Bake in the oven for 15-20 minutes or until golden on the inside.
While bread basket is cooking make the croutons by tearing up the leftover pieces of bread and placing in a bowl with the garlic, olive oil and salt. Toss through and place on an oven tray with the bread lid. Bake in the oven with the bread basket until golden.
The lid and croutons may cook quicker than the basket so check and remove when ready.
When bread basket is cooked, place on a serving plate.
If the soup isn’t ready yet, switch off the oven but leave the bread in the oven to keep warm.
Pour the soup into the bread basket.
Drizzle with pomegranate molasses.
Serve the bread lid and croutons on the side.

Learning About Lammas

I had always assumed that Lammas, Halloween, Imbolc and Beltane were fixed date celebrations while the Solstices and Equinoxes were moveable dates. It’s a bit like Xmas being a fixed date and Easter being a moveable one. I thought it was the same for our eight witchy holidays – four are fixed and four are moveable. Well, that’s not quite the case.

Realising Lammas was upon me I googled to see what was happening for Aussie Lammas. That is when I got a surprise. Some were celebrating on the traditional date of February 2nd while others were celebrating on February 4th. Why the discrepancy? Lammas is meant to be the mid point between the Summer Solstice and the Autumn Equinox, but if the dates of the Solstices and Equinoxes change, then so too would the midpoint. It makes sense, but does it feel right? I’m not sure. It’s something I will think on. One thing I do know – I won’t be celebrating Halloween on May 5th. When it comes to Halloween I’m a traditionalist – I celebrate on April 30th and October 31st 🙂

Lammas, also known as Lughnasadh, is the first Autumn festival of the year. Lughnasadh is derived from the name of the Celtic God Lugh while Lammas is derived from an Old English term for “loaf mass.” While I am into Gods, I am way more into bread, so to celebrate Loaf Mass Day, or Lammas, I went to one of my favourite places for jaffles – Bad Frankie.

Jaffles are one of my favourites forms of toasted sandwich. Two pieces of bread filled with savoury or sweet ingredients, buttered on the outside and then cooked in a special sandwich maker known by a few names such as pie iron, toastie iron or jaffle iron. The key to a jaffle is that the bread is toasted while the filling is heated and sealed between the slices of bread. It’s the sealing that makes it different to a toasted sandwich.

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Round Jaffle Iron

Rather than give a recipe for a jaffle, I’m going to share some photos of the different jaffles I have enjoyed from Bad Frankie and my other favourite jaffle place, Windmills and Waffles – a great place to break your trip from Melbourne to Adelaide when visiting the pandas 🙂

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Bangers & Mash from Bad Frankie – pork sausage and onion jam sandwiched between one slice of bread and one layer of cheesy mashed potato! And served with gravy!!

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The Chook from Bad Frankie – poached chicken, celery and pine nuts. Served with mayonnaise. My favourite 🙂

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Classic Ham & Cheese from Windmills and Waffles – served with tomato sauce and pickles on the side.

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Lamington from Bad Frankie – sponge cake soaked in chocolate, rolled in coconut and filled with jam. Served with cream.

Feeling inspired?
Let me know what your favourite jaffle fillings and creations are 🙂

A World Of Baking

As I was standing in line at the post office, I happened to see a book for sale called Bake: Beautiful baking recipes from around the world by Paragon Books. The heavy hardback was reasonably priced so I bought it. I couldn’t wait to get home and check out the recipes! The book contains so many bakes that I want to try but I just had to make one of the entries in the USA & Canada section – Spring Onion Cornbread! I was very happy with the result. The bread was moist, delicious and very flavoursome. It was great warm but also good the next day sliced with a bit of butter.

Spring Onion Cornbread

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Ingredients
1 cup fine cornmeal
1 cup plain flour
4 teaspoons baking powder
1 teaspoon ground celery seed
1 teaspoon sea salt
55g (2oz) parmesan cheese, freshly grated
2 eggs, beaten
1 + 2/3 cups milk
55g (1/4 cup) unsalted butter, melted
3 spring onions, chopped

Instructions
Preheat oven to 190C / 375F.
Line a baking pan with baking paper (approximately 28cm x 20cm).
Sift the cornmeal, flour, baking powder, celery seed and salt into a bowl.
Stir in 40g (1.5oz) of the parmesan cheese.
In a separate bowl, beat together the eggs, milk and butter.
Add the egg mixture to the flour mixture and stir until combined.
Add the spring onions and mix until combined.
Pour into prepared pan.
Sprinkle with remaining cheese.
Bake for 30 – 35 minutes or until firm and golden.
Cut into squares.
Best eaten warm.

Love spring onions? Check out my recipe for Spring Onion Pancakes 🙂
Love cornmeal? Check out my recipes for Hush Puppies, Panda Cam Cuppycakes and Mamaliga 🙂

A Very Pious Meal

I’d love to say that I came up with the idea for my recipe Scripture Bread with Selected Verses all on my own, but I didn’t!

A few weeks ago, I posted my recipe for Tapioca Surprise. I had a few comments and a few likes. I try to visit the people who have kindly visited my blog and as part of that process I came across the frugal feeding blog. When I saw the post about Scripture Cake I got so excited! I couldn’t wait to do more research 🙂

What I discovered were variations of a fruitcake that used biblical references for the ingredients. One recipe even used a bible quote for the instructions saying follow Solomon’s advice in Proverbs 23:14 for making good boys, which is “Thou shalt beat him with the rod, and shalt deliver his soul from hell.” Okay, so I assume I have to beat all the ingredients together. Very clever 🙂

No-one is sure of the origins of Scripture Cake but it does appear to have been a clever way of showing knowledge of the bible in the form of a fun trivia game! You would be given the recipe and then try and guess what the ingredients were. A King James version of the bible was the standard text. To make sure accidents didn’t happen, a standard version of the recipe was also given, but only after the guessing game ended 🙂

I loved this idea, but didn’t want to do a fruitcake. So I thought instead I would make up a platter of tasty treats that would complement each other and utilise the many foods mentioned in the bible. Not knowing the bible that well, I found an online King James bible and started searching for ingredients. I knew I wanted to make a flatbread, so I typed in “flour” and chose the best verse. I soon discovered that some verses mentioned a few foods in the one verse. Being slightly obsessive, I didn’t want to use those verses, so I had to find an entertaining verse that mentioned only the ingredient I wanted. This limited my choice, but I loved the challenge. I spent quite a few fun hours crafting recipes and searching the bible.

So here is my contribution to the world of scripture recipes:

Scripture Bread with Selected Verses

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Biblical flatbreads served with marinated feta, olive tapenade and fig compote. You’ll need a King James version of the Bible to work out the ingredients – or you can just go to the list of ingredients at the end!

Special Equipment
3 cup size jar with lid

Biblical Ingredients
for the marinated feta
200g cubed feta 1 Samuel 17:18
1-2 sprigs of fresh Deuteronomy 11:10
1/2 teaspoon ground Numbers 11:7
1 teaspoon Matthew 13:31
3 tablespoons white wine Matthew 27:48
1 + 1/2 cup Exodus 27:20

for the olive tapenade
200g pitted kalamata 1 Kings 6:23
4 fillets John 21:10
2 tablespoons Exodus 27:20

for the fig compote
200g dried Nahum 3:12
1 peeled, cored and diced cooking Proverbs 25:11
1 teaspoon of mixed 2 Chronicles 9:9
1 tablespoon flaked or slivered Numbers 17:8
1 tablespoon Psalms 119:103
1 + 1/4 cup white John 2:10

For the scripture bread
2 cups sifted Leviticus 24:5
1 teaspoon sea 2 Kings 2:20
1/4 cup Exodus 27:20
1/3 cup Genesis 24:17

Method
To make the marinated feta:
Place all the ingredients in a glass jar, making sure everything is completely covered in liquid. Secure the lid tightly and refrigerate for 2 days, occasionally giving the jar a good shake.

To make the tapenade:
Process or blend the tapenade ingredients together until smooth. Cover and refrigerate until needed.

To make the compote:
Bring all the ingredients to a simmer in a medium-sized saucepan over medium heat. Cook for 30 – 35 minutes, stirring occasionally. Allow to cool before refrigerating until needed.

To make the bread:
Combine all the ingredients in a medium-sized bowl. The dough should be slightly sticky.

Turn dough onto a lightly floured work surface and knead for 5 – 10 minutes or until smooth and elastic. Divide dough into 4 balls. Roll each ball into the flattest circle you can.

Heat an ungreased frying pan or griddle over medium heat. Fry each circle for 1 minute each side or until light brown.

Culinary notes:
If the oil in the marinated feta solidifies, remove from the refrigerator at least 1/2 an hour before serving to allow the oil to return to a liquid state.

When making the dough for the flatbreads, you may need to add more water or more flour to form a slightly sticky dough.

And for those of you without a bible here is the list of non-biblical ingredients 🙂

for the marinated feta
200g cubed feta cheese
1-2 sprigs of fresh rosemary and oregano
1/2 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3 tablespoons white wine vinegar
1 + 1/2 cup olive oil

for the olive tapenade
200g pitted kalamata olives
4 anchovy fillets
2 tablespoons olive oil

for the fig compote
200g dried figs
1 cooking apple, peeled, cored and diced
1 teaspoon of mixed spice
1 tablespoon flaked or slivered almonds
1 tablespoon honey
1 + 1/4 cup white wine

For the scripture bread
2 cups sifted flour
1 teaspoon sea salt
1/4 cup olive oil
1/3 cup water

Remembering Halloween

As the Northern Hemisphere winds its way towards Halloween I cannot help but get caught up in all the excitement. As a Southern Hemisphere Witch I should be getting ready for Beltane, but I can’t. There’s just something about Halloween in October that feels so right for me – especially now that more Australians are celebrating!

flying witch - one of the houses near me has gone all out in decorations

flying witch – one of the houses near me has gone all out in decorations

When I was growing up I was one of the few Aussie kids that really loved Halloween. As a big fan of Bewitched, I looked forward to their Halloween specials. I always wished we celebrated it more here. There were some Aussies who held Halloween Parties but the spirit of the holiday just wasn’t there. You didn’t see streets filled with Trick or Treaters that I would see in the American shows.  And each year I lamented the lack of Halloween paraphernalia available in the stores. In the 80’s, a friend came back from a trip to England and surprised me by bringing back a whole heap of Halloween souvenirs for me! I was so happy 🙂

death by a thousand toothpicks - voodoo doll toothpick holder

death by a thousand toothpicks – voodoo doll toothpick holder

It’s been about 30 years since I received my coveted Halloween haul and happily things have changed. Now, when I walk into a store in October, I See Dead Things! Halloween decorations delight my eyes and Halloween candies make my mouth water. I know there will be Trick or Treaters coming to my door so I’ve stocked up on chocolate treats including an “emergency” pack of mini Turkish Delight Chocolates in case I run out. They’re really for me, as I don’t think many children actually like Turkish Delight, and I love them.

chocolate skeleton in Las Vegas, USA - where they really know how to celebrate Halloween!

chocolate skeleton in Las Vegas, USA – where they really know how to celebrate Halloween!

Some say that the acceptance and participation by Australians in Halloween festivities highlights the commercialisation of the holiday, others argue it symbolises the Americanisation of Australian culture, I just think about bloody time! While, the commercialisation of holidays to sell products is definitely a reason for Halloween gaining popularity, and Australia is also heavily influenced by American culture, it is important to remember that Halloween is not a traditionally American holiday but a Celtic one. Although America has made Halloween what it is today – and I thank them for that 🙂 It is ironic that a country so identified with Christianity has kept one of the most Pagan holidays alive and has spread its popularity throughout the world.

witchy cup and saucer - souvenir from Iceland

witchy cup and saucer – souvenir from Iceland

So when I think of Halloween becoming popular in Australia I don’t think of it as rampant commercialism, nor an Americanisation of our culture, but rather as a subtle re-Paganising of the world. Behind all the costumes and sweets is a memory of what this holiday is all about and who first started it – Pagans and Witches! We have been tortured and vilified throughout the centuries and our rituals and holidays appropriated by others. But Halloween is one holiday that has remained stubbornly Pagan.

So whatever you are doing this Halloween just remember that from the ashes of the fires we witches are returning, one cackle at a time!

witches convention? no just some broomsticks lined up at the panda reserve in Chengdu, China

witches convention? no just some broomsticks lined up at the panda reserve in Bifengxia, China

And now for a Halloween recipe 🙂

trick or treat?

trick or treat?

Coffin Bread

A variation on the aptly named Taiwanese street food filled with cauliflower soup, served with pomegranate molasses and garlic croutons.

Ingredients

for the coffin bread
1 small rectangular loaf of bread (approximately L 15cm, W 10cm, H 10cm)
olive oil

for the garlic croutons
leftover bread pieces from the coffin bread
1 clove of garlic, finely minced
1/4 cup olive oil
pinch of sea salt

for the soup
4 tablespoons unsalted butter
1 small onion, finely diced
2 tablespoons plain flour
3 cups chicken stock
450g cauliflower florets
1/2 teaspoon sea salt
pomegranate molasses for drizzling

Method

Preheat oven to 180C / 350F.
Using a sharp knife, carefully cut a lid off the top of the bread.
Cut out most of the bread inside, creating a basket to hold the filling.
Lightly brush outside and inside the bread and lid with olive oil.
Place bread basket on a baking tray. Bake in the oven for 15-20 minutes or until golden on the inside.
While bread basket is cooking make the croutons by tearing up the leftover pieces of bread and placing in a bowl with the garlic, olive oil and salt. Toss through and place on an oven tray with the bread lid. Bake in the oven with the bread basket until golden.
The lid and croutons may cook quicker than the basket so check and remove when ready.
When bread basket is cooked, place on a serving plate. If the soup isn’t ready yet, switch off the oven but leave the bread in the oven to keep warm.
Make the soup while the bread is baking by melting the butter in a large saucepan.
Add the onion and cook until softened.
Mix in the flour and the chicken stock, stir until combined.
Add the cauliflower and salt.
Simmer for 15 minutes or until the cauliflower is soft and cooked.
Puree the soup then return to the saucepan.
Simmer gently until the bread and croutons are cooked.
Pour the soup into the bread basket.
Drizzle with pomegranate molasses.
Serve the bread lid and croutons on the side.

No Trouble Brewing

I celebrated my Name Day last week by going to a short barista course. It was a hands-on workshop on how to use an espresso machine. We learnt how to grind coffee correctly, how to tamp it, which was surprisingly difficult, and how to brew it. I was okay at making coffee but excelled at frothing the milk! Something about controlling that steaming hot pipe and watching the milk heat and foam appealed to me. My frothed milk was so good the teacher used it to do some latte art. Sadly my attempt at doing bamboo latte art didn’t work so well. The class have asked her to run a workshop on that. Hopefully she will.

A few weeks before the course I checked out a local coffee shop with spectacular results. The biblically named Corinthians is a typical coffee lovers’ place featuring the usual coffee paraphernalia – syphons, drip filters, pour overs and my favourite – a cold dripper. This is the one piece of coffee paraphernalia I don’t have and want. Oh wait – I also want a home coffee roaster, and a proper espresso maker and … And that’s the problem with coffee! It’s not just the coffee that’s addictive but everything that goes with it!

Coffee Syphon

a prized possession – my coffee syphon

Managing to tear my eyes away from the cold dripper I scanned the chalkboard menu for the brews on offer. When I asked which coffee would be best for a flat white they suggested one from Rwanda. It was the best coffee ever!! For once I could taste all the flavours on the tasting notes – especially the blood orange. They asked my thoughts and I said it tasted like an orange creme brulee. Imagine my surprise and delight when I saw the waitress climb on a ladder and make an adjustment to the chalkboard menu. Under the tasting notes for my coffee she wrote – (+milk= orange creme brulee). Naturally I have been back for many more coffees!!

coffee chalkboard

my tasting notes immortalised for .. well until the next brew arrives!

When I’m not drinking coffee I am experimenting with it in my culinary pursuits. Two of my favourite recipes are my Coffee Soup

Ingredients
1 slice sourdough bread
unsalted butter for spreading
1/2 cup milk
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1 cup strong freshly brewed coffee

Method
Toast the sourdough bread and lightly butter.
Cut the crusts off.
Cut remaining bread into cubes and place in the bottom of a soup mug.
Heat milk in a saucepan with the sugar and cinnamon until almost boiling.
Pour the freshly brewed coffee into the milk and stir through.
Ladle soup over the bread.

Notes:
Replace sourdough with different types of bread.
Try soy milk for a nutty difference.

Coffee Soup

piping hot goodness

and Coffee Lamb Cutlets

Ingredients
for the marinade
1 tablespoon ground coffee
1/2 cup boiling water
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
6 lamb cutlets, French trimmed

for the crumbing
1/4 cup plain flour
1/4 teaspoon sea salt
2 eggs
3/4 cup cornmeal
1 tablespoon fresh mint, finely chopped
olive oil for shallow frying

Method
Place the coffee and boiling water in a heatproof bowl. Stir until the coffee has dissolved. Add the salt and pepper. Allow to cool.
Lay the cutlets flat on a board and cover loosely with plastic wrap. Gently tenderise with a mallet.
Place the lamb in a glass or ceramic dish. Pour over the cooled coffee mix. Cover and refrigerate overnight.
Mix flour and salt on a plate. Whisk the egg in a small bowl. Combine the cornmeal and mint on another plate.
Remove lamb from the marinade and wipe off most of the marinade.
Working with one cutlet at a time, coat cutlet in flour, shaking off excess. Dip in the beaten egg. Dip in the cornmeal mix, pressing firmly to coat. Repeat with remaining cutlets.
Cover and refrigerate for 30 minutes.
Pour enough oil to cover the base of a large frying pan. Heat over medium heat.
Working in batches, cook the cutlets for 3-5 minutes each side or until they are golden brown and cooked to your liking.
Drain on paper towels before serving.

coffee lamb cutlets

a marinade made in heaven

Let me know if you have found new ways to use coffee in your cooking or if you know of interesting coffee paraphernalia I can add to my list of wants.