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ettascorner · 4 years

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No knead everyday bread

Who else has stockpiled bags and bags of flour with the aim of going back to basics and baking their own bread? And who else is looking at those bags of flour and thinking - where do I even start? Or have you tried and failed miserably because you just can't face the whole kneading and proofing business? Don’t worry - I’ve got you!

This recipe makes the moistest and fluffiest loaf with the most divine crust. There are hardly any ingredients and in comparison to the £1.50 you would usually spend on a shop bought loaf (or lots more on organic loafs from your local bakery) this bread will only cost you pennies.

Using white flour gives you an airy consistency with a thin, crispy crust, similar to the bread you get at your favourite Italian, whereas using wholemeal flour will create a slightly denser, more substantial dough with more bite and stronger flavours, similar to an Irish soda bread (without the soda flavour). I’ve used a mixture of both and really like the consistency but feel free to experiment.

An absolute fool proof must try!

Makes an approx. 700g loaf Preparation 5mins Resting 12-18hrs Cooks 45mins

Ingredients: – 400g plain or strong white bread flour – 120g wholemeal four – 1 tsp instant dry yeast – 1 tsp salt – 350ml tepid water

Preparation method:

01. In a large bowl mix together the dry ingredients. Add the water and roughly combine everything with a wooden spoon until the mix resembles a dough. 02. Cover the bowl or place in a clean plastic bag and place in a warm-ish place for 12-18 hours but don't worry if it rests longer. You can mix it in the evening and then bake it the next morning or even leave it until you come back from work in the evening. 03. Heavily flour a clean work surface (I mean a very generous handful of flour). Place your dough in the middle of the surface and form a ball by tucking the dough under itself. Make sure your dough is covered in flour. If it sticks to the surface add a little more flour. Cover the dough with a large bowl or your plastic bag and leave to rest for 30 minutes. 04. Pre-heat the oven to 450˚F (230˚C) and place a good size cast iron pot in it to heat up. If you don't own one of these beauties a large stainless steel pot with a lid or even an enamel pot will do the job beautifully. 05. Once your bread has rested for 30 minutes, take out the hot pot from the oven and carefully place the bread into it. You don't need to grease the pot, the bread won't stick and will come out no problem at all. Put the lid on the pot and place the bread in the hot oven. Bake for 30 minutes. 06. After 30 minutes take the lid off and bake the bread for a further 15 minutes. Depending on your oven your bread might need a little more or less. Have a look at the crust if it's a beautiful golden brown and not too springy to the touch it should be done. 07. Take the bread out of the oven and leave to rest on a cooling rack or just cut into it, smother in butter and devour!

After a few days simply give your bread a fresh breath of life by toasting or grilling it. And once it's gone a little stale it is the perfect bread to use for Panzanella. Although I doubt it’ll get to that point. Enjoy!

#homebaking #baking #bread #simplebaking #easyrecipes #ettascorner

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ettascorner · 4 years

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Smoky bean chili

Sometimes you just need a comforting meal that is made from your store cupboard, that doesn’t take hours, that’s comforting and healthy. We stumbled upon this idea last summer and have evolved it into a weekly favourite. It’s super versatile and can be eaten as a traditional chili with rice, cheddar, spring onions, avocado and coriander or as fancy beans on toast, served on German rye bread with vintage cheddar, jammy eggs and spring onions. So good! (See below for recipe)

Serves 5 adults Prep >10mins Cooks 20-30mins Ingredients: – 1 large onions finely diced – 2 garlic cloves, minced – 1tbsp tomato puree – 1 heaped tsp chipotle flakes (or smoked paprika if you are cooking for kids) – 2 tsp ground cumin – 1 tsp ground coriander – Olive Oil – 2 tins mixed beans in mild chili sauce – 1 tin black beans, drained and rinsed – 1 tin cherry tomatoes (in the summer I like to roast my own tomatoes instead. Simply roast 300g cherry tomatoes, seasoned with salt and pepper and drizzled with olive oil at 190˚C for 20-30 mins until starting to char) – Salt and pepper To serve: Brown rice, grated cheddar, spring onions, avocado, coriander, toast, fried egg, boiled egg... Method: 1. Heat about 2 tablespoons of olive oil in a saucepan and fry the onions for five minutes or so, until they start to soften and go transluscent. Add the garlic and fry for a further 2-3 minutes. 2. Add the spices and tomato puree and fry for a further 2 minutes until nice and fragrant. 3. Add your cherry tomatoes and simmer for 10 minutes until they start to reduce down. 4. Add the beans and cook for 15-20 minutes on a medium heat. 5. Season with salt and pepper. Done! This is one of those dishes that tastes better the next day! So delicious.

#ettascorner #easyrecipes #vegan #storecupboardstaples #familyrecipe

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ettascorner · 4 years

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Baked Feta, Chickpea and Tomato Stew

When I was about fourteen, my younger brother and I decided to experiment cooking. We tried all sorts, some more and some less successfully. But one thing that ended up being our favourite go-to dish was baked feta. If you’ve not tried it yet. Well, what are you waiting for?!

I love cooking meat free dishes that are comforting, nutritious and versatile. That aren’t difficult to put together, feed lots and don’t break the bank. [We’re currently 7 around a table so big pots and multiplied ingredients it is] Throw in three toddlers who all have different favourites and only unite over pasta and tomato sauce and you have a little conundrum.

Apart from maybe cheese in tomato sauce? If you’ve never had baked feta … you are in for a treat. This dish is sooooo yummy, filling and full of amazing flavours. A must try! Scroll down for recipe. ––– Serves 6 adults Prep > 10 minutes Cooks 30 - 40 minutes Ingredients: – 2 tins chickpeas (drained - keep the liquid for some great vegan mayo or meringues) – 2 tins plum tomatoes – 2 tbsps tomato puree – 2 tsp ground cumin – 1/2 tsp chili flakes (optional) – 1/2 tsp cinnamon – 1tsp smoked paprika – 2tbsps runny honey – 150g cavolo nero, stems removed + chopped into bite size pieces – 1 onion, finely diced – 5 garlic cloves, minced – 2 blocks of feta, cut into large squares – Olive oil – S&P to season To serve: – Couscous Method: 01. Pre-heat the oven to 200˚C (top & bottom heat is best). 02. Add a splash of olive oil to a large skillet and sauté the onions over a medium heat for about five minutes, until they turn glassy. 03. Add the minced garlic, tomato puree and spices and fry for another 2 minutes, stirring to avoid burning. 04. Add the plum tomatoes and roughly chop up with a spoon. 05. Simmer for 20 - 25 minutes until the sauce thickens and has intensified in flavour. If you feel it’s getting too thick, add a splash of water. 06. Add the honey, chickpeas and season with salt and pepper. Give it a good stir and simmer for 5 more minutes. 07. Stir in the cavolo nero and top with the feta. Drizzle with a little olive oil and place on the top shelf of your oven. 08. Bake for 15 minutes or until the feta starts to brown. 09.Serve with steamed couscous.

#ettascorner #onemealonefamily #vegetarianmeals #vegetarianrecipes #bakedfeta

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ettascorner · 5 years

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• J O O K (or as you probably know it - Congee) • (Chinese food series 01)

I feel like every culture has its ultimate comfort food / cold / sickness remedy. The one my dad swears by is jook or congee or rice soup. The basis of it is plain but once you add your favourite toppings it’s the tastiest natural remedy and feels like a hug in a bowl. I usually make a big pot of it and keep it in the fridge for lunches/quick dinners. So, so yummy!

Below is one of the types of toppings I use but go wild. You can use leftover meat from your Sunday roast, prawns, stir fried veggies, poached chicken, smoked mackerel etc. –– Makes 4-6 portions Preparation < 15mins Cooks 45mins – 1.5hrs

Ingredients:

The soup: – 250g Jasmine or Basmati rice – 2.5l bone broth or water – large piece of ginger (approx 10cm) peeled and chopped into chunks – half a bunch of coriander tied together (optional)

Topping: – 200g Tofu – 200g tender stem broccoli – 1tbsp sriracha – 1tbsp soy sauce – 1tbsp sesame oil ... – 2 garlic cloves, minced – 5cm piece of ginger, peeled + minced – 2tbsps heat resistant oil (like rapeseed or similar) ... – drizzle of soy sauce – drizzle of sesame oil – chopped spring onions + sesame seeds (optional garnish) Method:

01. Pre-heat the oven to 190C. 02. Rinse the rice and place in a large saucepan alongside the ginger & coriander. Top with the bone broth or water. 03. Bring to a boil then place on a low heat with the lid on and simmer for at least 45 minutes. Make sure you check it often & give it a stir to ensure the rice doesn’t stick to the bottom of the pan. If the soup gets too thick top it up with a little water. You are looking for a thin porridge consistency. 04. While the soup is simmering wrap your tofu into a folded, clean tea towel and give it a good squeeze to remove any excess moisture. Cut into 1cm cubes and place in a bowl. Add the soy sauce, sriracha + sesame oil and coat the tofu evenly. Place on a baking tray (make sure the tofu is in one layer as otherwise it won’t cook evenly) and place in the oven for 30 minutes or until browned and crispy on the outside. 05. Blanche your broccoli in simmering salted water for 5 minutes until tender but not soft 06. Fry the minced garlic + ginger in the oil until it starts going crunchy and brown (but make sure it doesn’t go black). Then immediately remove from the heat. 07. Toss the broccoli with the crispy garlic/ginger and drizzle with soy sauce. 08. Remove the ginger chunks + coriander from the soup. Discard the ginger & coriander. 09. Assemble. Pour the soup in bowls and season with soy sauce. Top with the tofu & broccoli & garnish with sesame seeds & spring onions. Drizzle with a little sesame oil. Done.

#chinesefood #traditionalrecipes #ettascorner #familymeals #recipes #mealideas #multiculturalfamily #easyrecipes #healthyrecipes

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ettascorner · 9 years

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