everyday experiments with food
Last night we made this very tasty savoury monkey bread to eat with pumpkin soup, and today I’m eating the leftovers with butter for lunch.
You can find the original recipe here.
The toppings that we used were nigella seeds, ground pepitas, parsley + chives, ground almond, sesame seeds, chia seeds, Parmesan, ground wattleseed, ginseng spice mix.
I’ve finally made decent brioche thanks to this recipe. My previous attempts have involved different recipes with a lot more butter. These were pretty perfect with Vietnamese pork and slaw.
We’ve started making sourdough again, using a starter from sourdough.com. Here’s our first loaf of multigrain. Off to a good start.
Tonight I made a very tasty broccoli, bacon and cheese soup. We didn’t have any bread to go with it, so my wife Yvonne whipped up this quick scone recipe handed down from her mother, Doris.
Ingredients
2 3/4 cups self-raising flour (approx)
1 egg
150 ml cream
150 ml milk
Salt
Preheat oven to 215 C.
Sift flour into bowl. Beat all of the other ingredients together.
Add to flour and mix with a knife. If mixture is too sticky add a little more flour.
Knead on a flat surface for 2 mins.
Cut scones with a round cutter and place together on a greased tray.
Sprinkle with grated parmesan cheese. (I’m sure you could try adding some cheese into the dough mix.)
Cook for 15 mins.
It’s that simple.