Saturday, April 21, 2012

baked eggs; spicy paprika cumin pork, toasted mustard cheese bread

baked eggs; spicy paprika cumin pork, toasted mustard cheese bread

So I've had a rough couple of months. It wasn't my favorite way to start off the new academic year I must say but I'm just really glad that I've finally managed to adjust my mindset and my heart to think and feel differently. Sometimes the random things we find important initially really aren't all that important after all. And all everyone needs is time; time to see, time to rethink, time to heal. Eat good food, do the right things, love your family and your friends, exercise often. Shall stick with this simple mantra in my life.

Woke up this morning and prepared a dough of cinnamon walnut raisin bread to proof before getting to my baked eggs. NEW RAMEKINS~~~ Only AUD$6 for 6 of them. Wuuuuuut? Garage sale is love.

set up for 2!

I've been having breakfast for 1 for a mega long time. Didn't have the heart to plate up and have been eating the most random stuff off the pan. Cooking for others still fills me up with way more love and joy.

What I used!

800g mince meat (pork and veal works quite well!)
1 teaspoon of whole cumin, grounded coarsely
1 teaspoon of paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper

1 tablespoon of oil
4 cloves of garlic, chopped
1/4 of a large white onion, sliced
1 bottle of pasta sauce, depending on how saucey you like it (herbs and garlic worked fine for me)

handful of grated cheese cheddar
3 tablespoon of olive oil
1 teaspoon dijon mustard
1 teaspoon wholegrain mustard
1/4 teaspoon salt
1/4 teaspoon pepper

1 large egg
parsley and thyme

What I did!

1) Marinate the meat with the spices and leave it side.

2) Fry the onions for a minute on medium high heat, before adding the garlic to fry for another minute. When onions and garlic are fragrant, throw in the marinated meat and fry until cooked, about 5 minutes.

3) Pour in the pasta sauce until satisfied with the consistency of the meat. I liked mine not too runny.

4) Put the mustard, olive oil, salt and pepper into a bowl and mix them well until a spread forms. Spread it on the sides of the bread and lay it on an aluminium foil tray. Smother the bread with the grated cheese and toast it at 200 deg C for 8 - 10 minutes, until bread is crisp and cheese is melted and brown.

5) At the same time, fill the ramekins up to about 3/4 of the way with the meat sauce, and top it up with some grated cheese and an egg. Put it into the oven to bake together with the bread. The baked eggs are done when the egg white is cooked. For a runnier egg yolk, push the yolk away from the walls of the ramekin and bake until the egg whites have yet to turn opaque white.

6) Serve with a sprinkle of thyme and parsley and share the love.

Pressure points and top tips! (from trial and error) =D

1) Don't overcook the meat. Flatten it out as best as you can and sear and brown it off on high heat and don't leave it to simmer.

2) Sprinkle some toasted nuts for a textural dimension. Toasted almonds or pine nuts? =D

3) Buy things from garage sales.

Saturday, March 31, 2012

Daring Bakers March Challenge - Dutch Crunch Bread

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

Whee, 3 tests down! Just had 3 tests in 2 days and man, was that crazy. Thankfully its all over for now and tralalala the study break is coming!! Absolutely can't wait for it. A much much MUCH needed break is in order!

So I've used a Hokkaido Milk Bread recipe and simply topped it up with the dutch crunch recipe. SO so so yummy. I'm not happy with how my dutch crunch topping turned out though. I think I've added too little rice flour into the mixture because it wasn't crunchy AT ALL. =( sadface. SO upsetting. I was looking forward to it so much! The milk bread was good, as usual. Sigh. Next time, next time.

with tasty cheese, smoked cheese, cucumber, tomato and rocket..

Dutch Crunch topping, enough for 12 dinner rolls.

2 tablespoons (2 packets) (30 ml) (15 gm/1⁄2 oz) active dry yeast 1 cup (240 ml) warm water (105-115o F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
1⁄2 teaspoon (21⁄2 ml) (3 gm) salt
11⁄2 cups (360 ml) (240 gm/81⁄2 oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes. Apply to bread and bake as per bread's requirements.

Monday, March 19, 2012

i remember a time when..

vanilla cream cheese with sliced peaches, honey lemon drizzle and toasted chunks

I had less worries. I had less woes. I had less fear.

I also remember a time when I had more love in my heart. I had more faith in things and people. I cooked with love from my heart.

bread with pesto, tomato, avocado, poached eggs on balsamic reduction
I will get back into the swing of things, I promise. If not for anybody, at least for myself.


Have a good week ahead, whoever is reading this!

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