100 Days Project, Baking, Breads

Day 51 – Chipotle and Scallion Buttermilk Bread

Day51

I couldn’t resist trying to make this recipe . . .

This recipe from the Fork, Spoon, and Knife blog uses a combination of green/spring onion, spicy chipotle peppers, and rich buttermilk bread was just too tempting.

It is hard to find a lot of chilli pepper types in NZ, and Chipotle peppers are no exception. La Mama and Tio Pablo are two brands that are imported, and you can usually find one or the other in the higher end shops like Nosh or Farro Fresh. Chipotles are a key ingredient in Mexican food.  They have heat and a distinctive smoky flavor and give the food a mild and earthy spiciness.  These chilis acan be used to make salsas and are often ground and combined with other spices to make a marinade called adobo. The flesh of the chilli  is thick, so they are usually used in a slow-cooked dish rather than raw.

The bread recipe is flavorful enough to be eaten on its on, with a slather of butter or cream cheese, or used for a sandwich.

Chipotle and Scallion Buttermilk Bread

by: Fork, Spoon, and Knife

INGREDIENTS

  • 1 1/3  cup flour
  • 2/3 cup chickpea flour
  • 2 tablespoon sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 1 cup buttermilk
  • 2 chipotle peppers (preserved in adobo sauce but without sauce), diced fine
  • 4 scallions diced fine
  • 2 yolk
  • 4 tablespoons olive oil

Heat the oven to 350°F. Grease a loaf pan with olive oil.

Sift together all the dry ingredients together and whisk together the wet ones. Add the wet ingredients to the dry and fold until just incorporated. Fold in the chipotle and scallions and pour the batter into the prepared pan.

Bake for 30 – 40 minutes until just golden brown and it passes the toothpick test. Let the loaf cool in the pan for 15 minutes before removing and slicing.

ENJOY!!

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100 Days Project, Baking, Mains, pastry, Recipes

Day 40 – Puff Pastry Pockets

Day40

The right music always adds to the cooking experience . . .

I received in the mail today the new  Fleur Jack CD, who is a Kiwi singer/song writer and friend currently living in The States.  I stuck the CD in my computer, put it on repeat, and danced my way (wine glass in hand) through this recipe for Puff Pastry Pockets, originally from the Baking Makes Things Better blog.

This was the perfect simple recipe for the end of a work day, that used up many of the ingredients I had around the house. The recipe called for filling the puff pastry with feta, pesto, and sundried tomato, but I added spinach and spring onion/green onion into the mix. There are countless other variation you could do on this as well, to help clean out your refrigerator. I can imagine roast pumpkin, potato, kumara, red peppers, capers, carrot, mushrooms, onion, lentils or other beans, chickpeas, and other kinds of cheese all being great alternatives to the filling I chose.

Puff pastry is not something I have ever tried making myself, although it is on the bucket list. Making puff pastry from scratch is a time consuming delicate process that can very easily go wrong, and it is an ingredient readily available in the freezer section of most super markets. As a vegetarian you have to be careful though, as most pre-made versions use lard or other animal fats. In New Zealand, New Way brand puff pastry is the only one that is vegetarian friendly, and even has the New Zealand Vegetarian Society stamp of approval.

Puff Pastry Pockets

adapted from: Baking Makes Things Better

MAKES: 4 pockets

INGREDIENTS

  • 2 square sheets of pre-made puff pastry
  • 200g or 7 ounces feta cheese, crumbled
  • 2 tablespoons pesto
  • 4 large sundried tomatoes, chopped
  • 1 packed cup of baby spinach
  • 1 green onion/spring onion
  • 1 egg, lightly beaten
  • Black pepper for seasoning

Preheat the oven to 200 C of 400 F, use the fan bake setting if you have one.

Brush a baking sheet with olive oil.

Cut each of the pastry squares in half.

In a medium bowl mix together the feta, pesto, sun-dried tomato, spinach, green onion, plus a sprinkling of black pepper.

Divide the feta mixture between the four pieces of pastry, and hen fold over the pastry to encase the filling. Press down on the edges with a fork to seal the
filing in. They should look like giant ravioli.

Brush the tops with the egg then bake for 20 minutes until golden.

Serve, while warm, with a simple side salad, or these will also make a great lunch for the next day.

ENJOY!!

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