Tomato and Basil Twist

Part of my job as a pavements engineer entails driving around Auckland to my various construction sites. It is absolutely mind-boggling how much planning and design goes into a regular ol' road that the average person doesn't know about.

First, comes the month's worth of site investigations and then comes another month's worth of design..

Spread half of the tomato paste over the base, dot half of the tomato mixture around the base

..And then comes comes another month's worth of bumbling around because I'm a recent graduate. This, along with construction monitoring, means I'm at the office quite a lot and miss out on my weekend baking times. I'm going to admit, the sheer amount of new information to process was very intimidating and stressed me out at times, but I always had very supportive co-workers around to lend a hand.

Using a sharp knife, cut the roll in half lengthwise and then twist the two strands loosely together

Last weekend, I was finally able to have some time to myself in the kitchen to use up the last of the basil and tomato from our garden before the winter cold sets in. The result was a very delicious tomato and basil twist and a very calm Lucy.

Boy, is baking therapeutic.


Tomato and Basil Twist (Makes 2 twists)
(An original Lucyeats recipe) 

Ingredients:

3 cups plain flour + 1 cup extra (just in case)

2 tsp active dry yeast

1 tsp salt

1 1/2 cups lukewarm water

3 Tbs olive oil for brushing

4 Tbs tomato paste

2 medium tomatoes, chopped

50g feta cheese, crumbled

Handful of basil, shredded

1/4 parmesan, grated

salt and pepper to season

Method:

1. Place the plain flour, yeast and salt in a large bowl and mix well to combine.

2. Make a well in the centre and add the water. Make sure the water is LUKEWARM. If it is too hot, it can kill the yeast.

3. Use a wooden spoon to combine and then use your hands to bring the dough together.

4. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Around 10-12 minutes.

5. Shape the dough into a ball, lightly brush with olive oil and place into a bowl. Cover the bowl with plastic wrap or tea towel and place it in a warm place for 1 hour or when the dough has doubled in size.

6. Once the dough has doubled in size, punch it down to release the excess carbon dioxide produced by the yeast.

7. Knead the dough for another 2-3 minutes or until smooth and elastic.

8. Preheat the oven to 200°C
9. Divide the dough into two equal portions and set the first one aside.
10. Mix the tomato, basil and feta together in a bowl and season with salt and pepper.
10. Roll out the first ball into a rectangle about 40cm x 20cm.
11. Spread half of the tomato paste over the base, dot half of the tomato mixture around the base then roll up tightly .
12. Using a sharp knife, cut the roll in half lengthwise and then twist the two strands loosely together. Place on a baking sheet.
13. Repeat steps 10 to 12 again with the second portion.
14. Brush the tops of each twist with olive oil and season with salt and pepper.
15. Bake for 35 minutes, taking it out at 20 minutes to sprinkle on grated parmesan.

Edible Christmas Wreath

My family isn't really into Christmas. It's not a Chinese thing.

I, however, love it!

Green + Red = Christmas

Well.. I love any opportunity to stuff my face and open presents!

Step 7. Dot the filling evenly over the dough

Having spent last December in China, where Christmas means that the shops are open EVEN later and there are even MORE people on the streets, I was quite relieved that I would be spending Christmas at home and not trying to fight my way through crowds. 

8. Twist the two strands loosely together

Living in a relatively sparsely populated country has made me claustrophobic even in the smallest of crowds -even shopping at the mall near Christmas time makes me a little anxious!

9. Form into a ring

So this year, I'm going to eat, lay in the sun and, most importantly, spend Christmas with those I love (not with masses of strangers on the street).


Edible Wreath (From Alison and Simon Holst)

Ingredients for Dough:


3 teaspoon active dried yeast
1 1/4 cups warm milk
1 Tablespoon sugar
1 1/2 teaspoon salt
50g butter, softened
3 cups plain flour


Ingredients for Filling:


50g butter, softened
2 Tablespoon sugar
1/4 cup plain flour
3/4 teaspoon almond essence
1/2 cup toasted slivered almonds
1/2 cup dried apricots, chopped
1/4 cup red glace cherries, chopped
1/4 cup green glace cherries, chopped


Ingredients for Egg Glaze:


1 egg
1 Tablespoon water
1/2 teaspoon sugar


Ingredients for Warm Icing (optional):


1 cup icing sugar
2 Tablespoon lemon juice


Method:
1. Measure the first 5 ingredients into a large bowl only using half of the flour. Mix thoroughly, then cover and leave for about 15 minutes.
2. Add the remaining flour and mix to form a soft dough, adding a little flour so that it's just firm enough to knead.
3. Turn the dough onto a floured surface a knead for about 10 minutes until the dough springs back with gently poked.
4. Form the dough into a ball and place in a lightly oiled bowl. Cover and leave for about 30 minutes or until it has doubled in size.
5. Prepare the filling by mixing together the first 4 filling ingredients and adding the fruit and nuts afterwards.
6. Once the dough is ready, lightly knead and roll out into a 25 x 70cm rectangle.
7. Dot the filling evenly over the dough and then roll up tightly.
8. Using a sharp knife, cut the roll in half lengthwise and then twist the two strands loosely together.
9. Form into a ring on a baking sheet and brush lightly with egg glaze (everything mixed together).
10. Bake at 200°C for 20 minutes or about lightly browned.
11. Drizzle with icing (mix everything together) while still warm.

Garlicky Flat Bread, Veggies, and Hummus

Now that I have completed 17 years of education and am starting full time work in a few days, it has suddenly dawned on me that my friends and I are becoming adults -with full blown CAREERS!

Dinner

I'm going to be honest. It's a little weird.

Garlicky Flatbread: All purpose flour, yeast, sugar, water, salt, butter, and garlic. Not pictured: parsley

I always knew that adulthood was inevitable and was even looking forward to being all grown up,  having my own house and HOSTING DINNER PARTIES. This is not one of those "where did my life go" posts because, honestly, I couldn't be happier with my life right now. 

Flatbreads ready to go into the oven

A few of my uni friends have already started their careers opting to forgo the 2 months of summer holidays. I start in 5 days and could not be more excited -about doing actual engineering, I mean. Not too thrilled about starting a 9-5 job though.

Brush on garlic butter as soon as flatbread comes out

To further stress the fact that we are growing up, Jason, his sister and I have been charged with house sitting for his parents which includes looking after the dogs and cooking our own meals which suits me just fine. 

Simple Hummus: Chickpeas, olive oil, salt, lemon juice, garlic, and cayenne pepper

On the menu tonight, I decided, was going to be something spectacular. Jason's parents had kindly left steak in the freezer and what better than roasted vegetables and garlic bread as accompaniment?

Loveliest grilled veggie marinade: balsamic vinegar, olive oil, minced garlic

And with flat bread, must come hummus. These recipes make for a ridiculously easy and delicious meal which is perfect for the upcoming summer. Enjoy =)


Garlicky Flat Bread (makes 10-12)

Ingredients:
1Tablespoon yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teaspoon salt
1 tsp white sugar
1 cup lukewarm water
1 Tablespoon chopped garlic
50g butter, melted or 1/2 cup olive oil
1 Tablespoon chopped parsely


Method:
1. Dissolve yeast in 1/2 cup of warm water, add sugar and stir until dissolved. Let sit for 10 minutes until it gets frothy.
2. Mix flour and salt in a large bowl. Make a well in the middle and pour yeast. Slowly add 1 cup of lukewarm water and mix until elastic.
3. Place dough on a floured surface and knead for 15 minutes until smooth and elastic.
4. Roll the dough into a ball and place it into a bowl which is coated with olive oil. Cover and let sit for about 2 hours or until it has doubled in size.
5. Preheat oven to 260°C and make sure your tray is also preheated and sitting at the bottom position of your oven.
6. Divide the dough into 10 - 12 pieces and leave for 10 minutes.
7. Roll out each ball into a circle that is about 12cm in diameter and 0.5cm thick.
8. Bake for 4 minutes until the rounds puff up and turn over and bake for another 2 minutes.
9. While they're baking, combine the garlic, melted butter and chopped parsley.
10. Brush garlic mixture onto flat bread immediately after removing from oven.


Easy Hummus

Simple Hummus

Ingredients:
1 can chickpeas, drained 
1 clove of garlic, peeled and chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
2 Tablespoons olive oil
Juice of one lemon


Method:
1. Blend everything together in a food processor. 
2. Just jokes. There is no second step.


Yummy Veggie Marinade (great for eggplant)

Ingredients:
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 cloves of garlic, peeled and chopped
salt and pepper to taste


Method:
1. Mix everything together.
2. Brush both sides of your veggie slices with this mix before placing on a preheated grill.
3. Go wild.

One a penny, two a penny

So the other day I sat around whinging. I could not fathom how other food bloggers were so organised and managed to bring out delightfully festive treats before the holiday itself while the best I could do was say "oh well" as holiday after holiday passed my by. Afterall, no one wants to eat Christmas cake on New Years.

The first time I realised I should probably post themed food before the date was St. Patrick's Day a few weeks ago. Even while spending days planning a green outfit and a night out with the girls, I had completely forgotten about green food and it wasn't until my inbox was bombarded with green cupcakes and homemade baileys irish cream did I realise I was too late.
"So? Easter's coming up."

All my ingredients in the bread maker

And I realised that Jason was right. Easter was coming up and Hot Cross Buns were a order. And look -it's even before the holiday!


End result

The annoying thing about this recipe is the need for a bread maker or a food processor with dough hooks. Unfortunately, I hadn't fully read the method and stood around like an idiot once I had mixed my wet and ingredients together. Luckily, Jason's mother had one tucked away in her kitchen and totally saved my butt!


A hot cross bun is a sweet, spiced bun made with raisins marked with a cross on top as a symbol of crucifixion. Traditionally made on Good Friday, they are a favourite around Easter and have become so popular now that they are sold throughout the year in disguise as "spiced buns" (no crosses).

Step 6: Turn onto a floured board and divide into 16 portions

 One thing that always puzzled me was batter for the crosses. As far as I can tell, there is nothing in the ingredients list that appeals to me. Why is there no sugar? Can someone please answer me this? 

Step 7: Brush each bun with milk and pipe crosses to each bun.

A quick look through google tells me that you can actually make this without the aid of a breadmaker and I now feel a little silly for panicking. I must admit, though, it made life a lot easier and even gave me time to study while it worked its magic kneading my dough.

Pull it apart, add butter and enjoy

Next time I shall try making them by hand-aka feign weakness and ask Jason to do it. He's great like that.

Hot Cross Buns (makes 16)

Bun Ingredients:

4 cups flour
1 tsp salt
2 tsp spices – combine your choice of mixed spice, cinnamon and nutmeg
¼ cup brown sugar
1 ½ tsp yeast
1 cup milk, warmed
100g butter, softened
2 eggs
1 cup mixed dried fruit

Cross Batter:

½ cup flour
1 Tbsp butter
¼ tsp baking powder
Milk
 
Glaze:
Sugar
Water

Method:

1. Blend flour, salt, spices and brown sugar. 2. Stir yeast and milk together, and leave to stand for 15 minutes in a warm place (mixture should be frothy).

3. Beat eggs and softened butter into the yeast mix, then add to blender with dry ingredients.
4. Add dried fruit and blend until mixture is a dough consistency.
5. Place dough into a greased bowl and cover, leaving in a warm area for 1 hour (dough should have doubled in size) -the breadmaker took care of this step for us.
6. Turn onto a floured board and divide into 16 portions, rolling into balls and placing on a greased oven tray. Allow about 1cm between each bun.
7. Brush each bun with milk and pipe crosses (or silly faces) to each bun.
8. Bake at 190 degrees Celsius for 20 – 25 minutes.
9. Brush with sugar glaze before taking the tray out and cooling.

For variation, make chocolate hot cross buns by adding ½ cup cocoa and ½ cup chocolate chips to the classic hot cross bun recipe.1/2 cup water
1/4 cup sugar