#savoury baking

[chocobearx2]

cute flower shaped sausage breads!

[chibiranmaruchan]

My first savoury bakes post! made beef and cheese empanadas; I had been making cuisine for a long time as per special request from someone I cook dinners for, for a very long time. So I decided to make these, especially since I could finally use my dumpling press, to help me crimp dumplings and pastries with ease. I actually found it easier to crimp these by hand, but the tool was still high quality and easy to use.

[vegan-nom-noms]

Vegan Sandwich Recipes

Tempeh BLT Sandwiches

Chickpea Tuna Sandwiches

Gochujang Tofu Sandwiches

Vegan Egg Salad Sandwiches

Eggplant Sandwiches

White Bean & Artichoke Sandwiches

Asian Mushroom Sandwiches

Grilled Vegetable Sandwiches With Sunflower Ricotta

Deconstructed Falafel Sandwich

[buffetlicious]

This Family size Chicken Pie (S$33.80) is from Chicken Pie Kitchen. See the six humps on the pastry? There are formed by layering the pastry over six hard-boiled egg (half an egg each) so you know where to slice the pie up. Filled with flavourful softened potato, carrot, peas and chunky chicken cubes in flaky pie crust. We have been buying it since before he sold off the (old) company and established this new business years later. The price has inflated from S$19.90 to the current S$33.80 unfortunately.

[visualbite]

Cheese and Onion Pasties with Potato

[this-vs-that]

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[tastycue]

Vegan Pumpkin Bites: 10 Recipes That Will Make You Want to be Vegan this Holiday Season

Just because Halloween has come and gone doesn’t mean we have to say goodbye to pumpkin season! As the vibrant hues of fall continue to surround us, it’s the perfect time to embrace the warmth and comfort of seasonal ingredients. One standout star of autumn is pumpkin, a versatile squash that can be used in a variety of dishes, from savory to sweet. We’ve rounded up some of our favorite vegan…

[flexitarianfoodie]

Credit: zestylimes.com/spinach-feta-quiche/

Spinach Feta French Tart (Quiche)

[useless-catalanfacts]

Photos by the bakery Fornet de la Soca on their Instagram page.

In Mallorca (Balearic Islands), during the Holy Week it’s traditional to eat rubiols (top row) and crespells (bottom row). The filling for the rubiols is usually jam, brossat (fresh cheese), or flan.

On the contrary, in its neighbour island Menorca, rubiols aren’t always sweet, they’re usually savoury. They can be filled with sofregit (onion, tomato, garlic, and peppers sautéed in olive oil) with fish, with meat; tuna with egg; or it can be filled with spinach or chards with raisins and pine nuts (in this last case, similar to the panadons from Western Catalonia and La Franja which we’ve already talked about). They’re also not eaten during the Holy Week, but during the local patron saint festivities (festa major).

Menorcan rubiols. Photo: David Arquimbau ©.

[124daisies]

Spiced filo pumpkin pie

[foodshowxyz]

Spinach, Ricotta, and Broccoli Savory Cake

Ingredients:

• 250 grams of all-purpose flour

• 1 packet (7 grams) of instant yeast

• 200 ml of warm water

• 2 tablespoons of olive oil

• 1 teaspoon of sugar

• 1 teaspoon of salt

• 200 grams of ricotta cheese

• 150 grams of fresh spinach, blanched and chopped

• 100 grams of broccoli florets, blanched and finely chopped

• 2 tablespoons of fresh parsley, chopped

• 1 teaspoon of black sesame seeds (optional for garnish)

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the flour and instant yeast.

2. Add the warm water, olive oil, sugar, and salt. Mix until a soft dough forms.

3. Knead the dough on a floured surface for about 5 minutes until smooth.

4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.

5. In a separate bowl, mix the ricotta with the blanched spinach, broccoli, and parsley. Season with salt and pepper.

6. Once the dough has risen, punch it down and roll it out on a floured surface into a circle that can fit your greased cake pan.

7. Spread the spinach and ricotta mixture evenly over the dough.

8. Roll the dough up like a Swiss roll and then join the ends to form a ring.

9. Place the ring in the greased cake pan and let it rise for another 30 minutes.

10. Preheat the oven to 180°C (356°F).

11. Brush the top of the cake with a little olive oil and sprinkle with black sesame seeds, if using.

12. Bake for 30-35 minutes or until the cake is golden brown and cooked through.

13. Let it cool slightly before cutting into slices and serving.

Enjoy your savory spinach, ricotta, and broccoli cake!

[askwhatsforlunch]

Courgette and Pepper Loaf (Vegetarian)

Full of flavourful Summer vegetables, this tasty Courgette and Pepper Loaf makes an excellent picnic on a sunny and warm day. Happy Thursday!

Ingredients (makes 1 large loaf):

2 tablespoons olive oil

1 teaspoon dried sage

1 courgette, rinsed

1 yellow Garden Bell Pepper, rinsed

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

1 large garlic clove, minced

2 cups plain flour

1 teaspoon baking powder

¼ teaspoon salt

1/4 teaspoon ground chilli

1 sprig fresh rosemary

4 leaves Garden Sage 

3 large eggs

1/3 cup milk

1 tablespoon Chili Oil

Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.

Heat olive oil over medium-high heat in a large skillet.

Add dried sage, and fry, 1 minute.

Dice courgette, and add to the skillet, stirring to coat in oil and herbs.

Halve, seed and dice Bell Pepper, and add to the skillet. Sauté, about 4 minutes, until vegetables start browning. Season with fleur de sel, black pepper and Piment d'Espelette, and cook, 1 minute, until softened.

Stir in minced garlic. Cook, 1 minute more.

Remove from the heat; allow to cool completely.

In a medium bowl, combine flour, baking powder, salt and ground chilli. Give a good stir.

Remove leaves from rosemary sprig, and chop them finely;

Finely chop Garden Sage, too,  and add rosemary and Sage to the dry ingredients.

Dig a well in the middle of the flour mixture, and break in the eggs. Add milk and Chili Oil, and stir well, until just blended.

Add cooled courgette and pepper mixture, and fold gently into the batter, until well-distributed. Spoon batter into prepared loaf pan.

Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden colour, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.

Serve Courgette and Pepper Loaf warm or cold, with Cherry Tomatoes and Mesclun.

[chibiranmaruchan]

Bread Charlotte/Chicken pie a la Michel Roux Jr, alongside mash and sweetcorn.

[vegan-nom-noms]

Vegan Soup Recipes

One Pot Lasagne Soup

Red Curry Peanut Soup with Sesame Crusted Tofu

Roasted Cauliflower Tortilla Soup

Simple Vegan Wonton Soup

Vegan Tortellini Soup

One Pot Vegan Chicken Noodle Soup

Chickpea Coconut Curry Noodle Soup

Vegan Beef Enchilada Soup

Vegan Sausage, Kale & Gnocchi Soup

[buffetlicious]

An imitation of the pork floss bun made famous by BreadTalk, this Big Floss Bun from another bakery came with a twist inside. It has cheese in-between the two halves of the buns topped with savoury meat floss. There are also other variations with omelette or ham & cheese etc…

[visualbite]

Homemade Pita Bread