Posts Tagged ‘eggs’

Buttery Brioche!

In Baking, Bread, Cake, Egg on August 8, 2012 at 11:07 am

Would you believe I starting making this at 4 am? Well I was awake because I had been watching the last of the gymnastics at the Olympics (yup, us New Zealanders have to stay awake to 3 am to be able to watch the gymnastics) though nevertheless I was pretty impressed with how this brioche came together. I didn’t have any brioche tins (a minor setback!) and had thought to use texas muffin tins, but I only had one tray of those so in the end opted for a loaf option. Why was I so determined to make brioche at this hour of the morning, you might wonder? Well it was not only my brother’s birthday, but he was returning from overseas after a long time and my parents were coming down to my city especially to pick him up, plus it had been my mother’s birthday recently as well….and she had requested brioche especially. And unfortunately, their eta at my house was 7 am, so….hence why staying awake for the gymnastics was a blessing.

Anyway, I definitely did look around at various brioche recipes, especially because I was looking for an alternative to brioche tins. In the end, I went with my trusted (and tired now, at least on this blog) bread book by Treuille and Ferrigno which OF COURSE had a brioche recipe. Using a loaf pan was one of their variants:


2 1/2 tsp dried yeast

2 tbsp water

375 g white four

2 tbsp sugar

1 1/2 tsp salt

5 eggs, beaten

15 g butter, melted

175g butter, softened

egg glaze, made with 1 egg yolk and 1 tbsp water

1. Sprinkle the yeast into the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour, sugar and salt together in a large bowl.

2. Make a well in the centre and add the yeasted water and beaten eggs,. Mix in the flour to form a soft, moist but manageable dough.

3. Turn the dough onto a lightly floured surface and knead until elastic, about 10 minutes. (I had to add a bit more flour here because the dough was quite wet, and it was ok.)

4. Grease the large bowl, with the melted butter. Place the dough in the bowl; turn to coat it evenly. Cover it evenly. Cover with a tea towel and leave to rise until doubled in size, about 1 – 1.5 hours. Knock back and leave to rest for 10 minutes.

5. Use your hand to incorporate the softened butter into the dough.

6. Turn dough onto lightly floured work surface. Knead until the butter is distributed throughout, 5 minutes, then 5 minutes more. Grease a 1 kg loaf tin and then shape dough to suit a loaf tin. Put the dough in the prepared tin, cover the tin with a tea towel and leave to prove until the dough rises until 1 cm below the top of the tin – about 45 minutes. Meanwhile, preheat the oven to 200 degrees celsius.

7. Brush with egg glaze and bake for 35 minutes until golden and hollow sounding when tapped underneath. Turn onto wire rack to cool.

As usual, shitty pictures! What can I say, I am a bit embarassed about photographing my food in front of guests and hungry family members? But I’m pretty sure that anyone that ate this brioche could vouch for its good brioche-like consistency and flavour! I do definitely want to make this again, and I do want to try a more traditional type of brioche with tins, if I ever get my hands on them. I promise I will take better photos, ok?

Poached Egg in Tomato with Chickpeas and Cheese

In Egg, Main meals on June 3, 2012 at 10:11 pm

Apologies for the lag between now and the last post. The intersemester ‘break’ has started therefore there’s even more potential for cooking procrastination – which hopefully means more posts! I made this for breakfast this morning, but am also planning on making gnocchi this afternoon. I am having guests around to dinner tomorrow evening so if all goes well, we shall feast on gnocchi and some sort of pumpkin dessert. I can’t decide between pumpkin pie or pumpkin spice bread – anyway, that is tomorrow’s problem!

I’ve decided to try and branch out a bit more with my recipes and be a little more experimental. I saw this recipe on Bon Appetit and there is also a similar one on Smitten Kitchen. I loved the sound of it, but wanted to adapt the recipe to be suitable for just one person. That said, a generous portion for one person – I enjoy a hearty breakfast! I had most of the ingredients that the recipe called for, but adapted the rest – and cooking utensils – to what I had on hand.

Generous splash olive oil, approx. 1/4 cup

1 medium onion, finely chopped

2 garlic cloves, finely diced

1 jalapeno, deseeded and finely chopped

1 medium can chickpeas, drained and rinsed

1 tsp ground cumin

2 tsp smoked paprika

1 can tomatoes – I used crushed and sieved, but I guess you could do it with most variations on canned tomatoes, provided they are crushed not whole. (Or if they are whole, crush them yourself)

Salt and pepper

Handful crumbled soft cheese – I used Whangaripo Valley Buffalo Fresca

1 egg

1 tbsp chopped flat leaf parsley

1 tbsp chopped coriander

Now, this recipe is essentially a one dish recipe and is meant to be cooked in an ovenproof skillet. Sadly, I still do not own an ovenproof skillet, so had to use a pan and a souffle dish, of all things! It worked fine, but if you do own a skillet I think cooking it in a skillet would be much easier.

Preheat oven to 220 degrees celsius/425 farenheit. Heat oil in either a pan or a ovenproof skillet over med-high heat. Add onion, garlic, jalapeno and cook, stirring occasionally, until the onion is soft. Add the drained chickpeas, cumin and paprika. Cook for a few more minutes, then add the can of tomatoes. Stir for about 10 minutes until thickened slightly and season with salt and pepper.

[Now, this was the point where I had to transfer my sauce into the souffle dish. I thought it best to keep the souffle dish heated, so I left it in the oven. Of course, when I took the dish out of the 220 degree oven and poured in my sauce – the sauce sizzled and splattered (not all over the kitchen though, it could have been much worse) which is why in the photographs the dish has sauce splattered around the rim.

Anyway, if you are using two dishes like me – I suggest warming up your second dish, but maybe take it out of the oven a few minutes before transferring the sauce so it can cool a little. Transfer sauce to second dish. Obviously, if you are using a skillet – ignore all this.]

Crumble the soft cheese into the sauce and crack open an egg on the top. Put back in the hot oven and let egg cook until just set  – about 5-8 minutes. Remove from oven and top with the chopped parsley and coriander and tuck in!

One last thing; despite trying to adapt the recipe for one, I still had a little bit of sauce leftover – which I will probably end up eating over toast with more fresca. Because I needed to open tins of the tomatoes and chickpeas, I didn’t see the point of not using the whole can – but I’m sure if you used only half a can of each as well as slightly smaller dish, then it would work out to be decent portion for one person without leftovers.

Kitchiri with red Lentils

In Egg, Main meals, Rice on May 12, 2012 at 9:56 am

I was dithering about what to make for lunch today and happened upon this recipe in my trusty ‘Comfort Food’ recipe book.

According to my book – “This lentil and rice dish is a delicious interpretation of the original Indian kitchiri, which was adapted by the British to use smoked fish instead of  dhal and renamed kedgeree. Slighty spicy and full of calming carbohydrate this is perfect for a lazy breakfast”

Well, I have to say…I never ate kitchiri or kedgeree in a form that was similar to this or kedgeree when I lived in India. My boarding school cafeteria did make something called sago khichdi, which I ate sometimes for breakfast. But nothing with fish….or even just with lentils and rice mixed. That said, our school cafeteria was not exactly a great exemplar! Anyway, I’ve always been drawn to the idea of kedgeree because my mother loves it and it is a dish that one rarely encounters eating out (or at least, in my experience…not that I get to eat out all that frequently) yet she and I never used to make it at home. Until today, that is….even if this is kitchiri rather than kedgeree.

It’s pretty simple and cheap, but even better – it keeps your tummy full! Also, I sense there is definitely potential for dressing this dish up by adding your own variations. Today, I considered incorporating either some capsicum or chillis that I had lying around, but confess I was too hungry and lazy at the time! Next time.

(Please note this dish was not easy to photograph attractively, but it was so nice that I couldn’t help sharing!)

50 g/1/4 cup red lentils

1 bay leaf

225 g/1 cup basmati rice

4 cloves

4 tbsp butter

1 tsp curry powder

1 tsp chilli powder

2 tbsp chopped parsley

salt and pepper

4 hardboiled eggs, quartered to serve (if desired)

1. Put lentils in a pan, add bay leaf and cover with cold water. Bring to the boil, skim off any foam, then reduce heat. Cover and simmer for 25-20 mins. Remove bay leaf and drain. Set aside.

2. Meanwhile, place the rice in a saucepan and pour in enough cold water to cover it. Swirl rice around in the water and then drain. Repeat. Return rice to pan and cover with 2 cups boiling water. Add cloves and a generous pinch of salt. Cook, covered, for 10-15 mins, or until all water is absorbed and rice is tender. Discard the cloves.

3. Melt butter in pan, add curry and chilli powders. Cook for 1 min, and then stir through lentils and rice until they are well coated. Season mixture and leave 1-2 mins to guarantee that it is cooked through. Stir through parsley and add eggs, if using. Enjoy!

Recipe says it serves 4 people, but 2-3 is more realistic I think 😉

classic vanilla custard with farm milk

In Dessert, Farm products on February 1, 2012 at 7:38 am

I needed to use up my farm milk before it went off (unpasteurized milk does that quite fast) so I decided to whip up some classic vanilla custard.

Vanilla custard

2 cups full fat milk

1/2 cup sugar

4 tbsp cornflour

1/4 tsp salt

1 tsp vanilla essence

1 tbsp butter

Heat the milk on med-low heat – so that it heats up but does not come to the boil. Mix the sugar, cornflour and salt together in a bowl. Add slowly to the milk, whisking to combine. Keep on heat, stirring constantly. Add vanilla essence and butter. Keep stirring until thickened. Serve however you want!