Monday, September 15, 2014

Bento Bites: Rutger's Pesto Bread Rolls

In the Netherlands we have our own spin off Great British Bake Off. The 2nd season just started here. But the winner of last season, Rutger, came out with his own book. It is called Rutger Bakt (Rutger Bakes). I borrowed this book from the library, and it has something for everyone. Some complicated recipes, some classics and some fast and easy recipes. I saw these bread rolls in the book which I really wanted to try, and so we did. Rutger made them with tomato tapenade originally, but suggested that pesto also could be used. So we went with that. Rutger made both his tapenade / pesto and bread himself, but we only made the bread from scratch and used store bought red pesto this time. Of course it will taste even better if you make everything yourself. This recipe would also be easy to adjust for a vegan version, by replacing the milk and to use vegan pesto.

You can keep them for a day or 2, so they are great to take with you in your bento.


Rutger's Pesto Bread Rolls (makes 12)
- 500 gr flour
- 9 gr dried yeast
- 20 ml olive oil
- 40 ml milk
- 260 ml water, lukewarm
- 10 gr salt
- (red) pesto or tapenade

Mix all ingredients except the pesto together. Make sure though that the salt never gets into contact with the yeast directly, or else the bread won't rise. So mix that in with the flour first. Make a dough and knead for 10 minutes minimum. Place the dough ball in a bowl and cover with a kitchen towel. Let it rise on a warm spot for about 1 hour.
If you make your own pesto, prepare it while you wait.


Grease a muffin tin (I used 2 of 6). Roll the dough out on a floured surface in a rectangle from about 30 x 50 cm. Spread the pesto on the dough.


Roll the dough from the long side. Cut the roll into 12 even pieces. And lay them sideways into the muffin holes. Leave the rolls to rest for 45 minutes for the 2nd rise.
Pre heat the oven to 220 degrees. Bake the bread rolls for 15-20 minutes. Leave them to cool in the muffin tin for about 5 minutes before removing them and leave with to cool on a rack.




Sunday, September 14, 2014

Menu for week 37

We are going to the zoo today. So I will keep this short and sweet ;) Here is what we ate in the past week.


Sunday Breakfast: Scrambled eggs with cherry tomatoes on homemade bread. Yum!


Monday and Tuesday: Bulgur in tomato sauce (recipe to come)


Wednesday Baking: Blackberry shortbread cookies (recipe to come)


Wednesday: Baked potatoes, green beans, Tuscan faux meat and homemade apple sauce (recipe to come)


Thursday and Friday: Spniach Spaghetti


Saturday: Courgette Corn Pancakes


Wednesday, September 10, 2014

Shortbread Month: Peanut Butter and Chocolate Chip Shortbread Cookies

Heey All! Zeronic here, once again. This time I am making shortbread cookies! Uniflame came across a recipe with peanut butter and chocolate chips! Irresistible of course! And because we were baking shortbread all month this seemed like a great idea!!!


For the peanut butter chocolate chip shortbread you need:
- 110 grams of Butter, or 1 stick. Room temperature
- 80 grams of Peanut Butter
- 0,5 teaspoon of Vanilla Extract
- 150 grams of Flour
- 30 grams of Confectioners’ sugar
- a bit of salt
- 130 gram of Chocolate chips (or buy a chocolate bar and cut it yourself)

Combining: Cream the butter and peanut butter together. Once thoroughly mixed, add the vanilla extract. Whisk together the Flour, Confectioners’ Sugar and Salt. Add it to the butter mixture. Toss in the Chocolate chips and mix the dough thoroughly. Make sure it is smooth.

Rolling and freezing: Grab a sheet of baking paper and put the dough on it. Roll it into a log. If it crumbles, knead the dough again till it holds together smoothly again. Once you managed to make a proper log, roll up the log. Make sure you have some room on the sides of the log so you can twist to close the paper. Put it in your refrigerator for a couple of hours, or in the freezer and save it for later (make sure to unfreeze the dough properly though, it crumbles a lot if you try to cut it early).

Baking: Preheat the oven to 160 degrees Celsius. In the meantime take the log out of refrigerator and unpack. Cut it into slices of about 1 cm each. Once the oven is done, place the slices on a baking sheet and bake the shortbread for about 10/15 minutes. The time depends on what kind of oven, but make sure to not over bake them. And there you have it, wonderful tasting cooking that melt in your mouth. The peanut butter and chocolate combine really well in my honest opinion. I hope you like them as well!

Original recipe from Diary of a Teenage Baker

Tuesday, September 9, 2014

FoodBlogSwap Extra: Red Rice from Bulgur

Like I said in the previous foodblogswap posts, I made 3 different recipes this month from Mijn Mixed Kitchen instead of the one recipe that is required. This time I made a side dish, that I actually know from Greek restaurants, where something similar is served. It was my first time eating bulgur, but in the meantime I made another recipe with it yesterday and I am convinced that this will be on the table more often. I love this red bulgur as a side dish next to some stir fried veggies. In the original recipe fresh pepper and pepper pasta is used, But I just used pul biber (dried red pepper flakes) to spice it up, because I didn't feel like buying more ingredients while I still had this from the lahmacun. For the original recipe, follow the link above.


Red Rice from Bulgur (serves 4 as a side)
- 150 gr bulgur
- 1 tomato
- 1 spring onion
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp pul biber (dried red pepper flakes)
- 2 tbsp neutral oil

Make a cross in the bottom of the tomato and lay it in boiling water for a couple of minutes. Cut the spring onion in fine rings. Remove the skin from the tomato and dice it. Heat oil in a small pan and bake the onion shortly. Then add the tomato and bake until the tomato sort of melted (a few minutes). Add the tomato paste, bulgur, salt and pul biber. Stir well. Then add 500 ml boiling water. Stir through and cover it with a lid. Bring to a boil, and then let it simmer on low heat for about a minute or 10 until you start to see "holes" between the bulgur. Place some kitchen towels in between the lid and the pan and leave it to rest for 10 more minutes. Stir through before serving. We used the 10 minutes resting to make some stir fried veggies in sweet and sour sauce. You can keep this covered in your fridge for 2 days after preparing.


Sunday, September 7, 2014

Menu for week 35 & 36

Because last week around this time Abunai! was still in full swing, and I wasn't able to post, this week I post the menu of the 2 previous weeks. Sadly during Abunai! I mostly forgot to take pictures of the food.


Monday Treat: It was my b-day so of course we had pie. This is a lovely custard crumble pie, which I did not make myself ;)


Monday: We went out for dinner in a Greek restaurant. Nick had a mixed meat dish and I has a Greek oven pasta dish with roasted veggies and potatoes on the side.


Tuesday and Wednesday: Fishy ovendish, but this time with broccoli.
Thursday: On Abunai, mushroom ravioli in creamy sauce with spinach.


Friday till Monday breakfast: There was a very large breakfast buffet with an English breakfast part and also a lot of sweet treats. I had something different each day.

Friday: I had a vegetarian quiche and spicy tuna onigiri.
Saturday: Salmon and Tuna Sushi
Sunday: Dinner buffet where I had the catch of the day, mixed veggies and salad. Chocolate mousse as dessert.


Monday: We were too knackered from Abunai to cook, so we ordered Subway. Mine is the veggie patty.


Tuesday: Easy Lahmacun. Yes again ;) But now we will stay clear of it the next couple of weeks.


Wednesday Baking: Roze koeken, only this time with a raspberry glaze.


Wednesday: Baked potatoes, spinach with egg, and fish fingers


Thursday and Friday: Pasta Alfredo with bell pepper sauce


Saturday Baking: Maple Shortbread Cookies (recipe to come)


Saturday and Sunday: Unstuffed Vegetarian Peppers (recipe to come)

So for next week of course less junk but on Abunai! I always go with the flow. I walk it off anyway. And I am finally going to make something off my food bucketlist :)

Friday, September 5, 2014

Summer Special: Summery Frittata

This will probably be one of the last summer special recipes I will post. But you never know what the weather will be up to and it could be that we will have more summery weather coming up. I made this frittata a few weeks back and I thought it tasted great! Would be good for lunch as well. But we served it for dinner alongside a bowl of soup. The original recipe is from Uit Pauline's Keuken.


Summery Frittata (serves 2-3)
- 5 eggs
- 3 spring onions
- 100 gr spinach
- 100 gr peas
- 100 gr ricotta cheese
- dash of cooking cream
- handful of parmasan cheese
- salt and pepper
- olive oil

Pre heat the oven to 175 degrees. Greese an oven dish with some olive oil. Beat the eggs together with some cooking cream and salt and pepper. Pout the eggs in the oven dish. Cut the spinach and spring onions and place them in the dish together with the peas. Top it of with the ricotta and lastly some grated parmasan. Place in the oven for about 30 minutes.



Thursday, September 4, 2014

FoodBlogSwap Extra: Kumpir

Last week I posted the FoodBlogSwap from August, and I said that I had made 2 more recipes from Mijn Mixed Kitchen, a blog full of Turkish recipes. Today I want to share the 2nd one that I tried. The reason I knew that I wanted to make Kumpir, is because we used to visit an anime festival in Almelo each year where the tradition was to eat Kumpir from a speciality shop each time we were there. However the event moved, so we didn't eat Kumpir for years. Kumpir is a roasted and stuffed potato, btw. In the speciality shop you could choose from many different stuffings, mainly salads. I made a variation on the recipe, by using a slightly different stuffing than in the original recipe and replace the sausages for vegetarian ones.


Kumpir (serves 2)
- 2 huge potatoes
- butter
- grated cheese
- vegetarian sausages
- 1 bell pepper
- some canned peas and corn
- mayonnaise
- tomato ketchup

Wash the potatoes and dry them. Make holes in the potatoes with a fork on each side. Place it in the microwave for about 5 minutes on high voltage, turn around and leave it for another 5 minutes. Do this for each potato separately. It could be they need a bit longer, depending on the size. You can check if the potatoes are ready with a knife.

Meanwhile, cut the other ingredients. Bake the bell pepper shortly, if desired.
Place the potato on a plate and cut it lengthwise but not all the way through. Mash the inside carefully with a fork, mixing with some butter and grated cheese until you have something that looks like mashed potatoes. Make sure you scrape the sides as well, using as much potato as you can.
Place the vegetable toppings and vegetarian sausages on top. Lastly add some mayonnaise and ketchup.

If you have any leftover Kumpir, it is best to scrape it all out and mix it together with the toppings to eat it as a salad for the next day.