It’s all about the sauce; BBQ-fillets / BBQ-saus

Yum! I promise this sauce will make –almost- everything better. I first tried it on fillet of pork, admittedly I went a bit overboard with the sauce on this one but once it had it’s turn in the oven it was all gooey and good.

(just prior to the oven it looked like this)

At the time I made a double batch and froze the remainder of the sauce. Used it to baste fresh made chicken vegetable wraps… oooh sooo good!

A splash of this sauce mixed in your home made spaghetti sauce will give just that little extra and used as a base on pizza it really does the trick! So what’s keeping you?

Recipe BBQ-sauce
(Can’t remember where i got this from, probably combined a couple of things but if you recognize your recipe give me a shout and I’ll give credit)

1 large onion, minced
2 garlic cloves, minced
50 ml orange juice
350 gr ketchup (yes really)
150 gr “stroop”  you would use molasses I guess
1 cinnamon stick
2 star anise
1 tsp colemans mustard powder
1 tsp tabasco
10 ml worcestershire sauce
1/2 tsp cayenne pepper
oil

Sautee onion and garlic in a little oil, add juice, ketchup and stroop/molasses.
Add all spices and bring to a boil, lower the heat and simmer for 30 minutes. Stir every now and then to prevent sticking.
Take out the star anise and cinnamon stick and reserve in containers to freeze, use right away or can.

Note: I’d like to add some minced carrots to the sautee. Adding some red and green bell peppers to the mix is a nice idea as well.

Pasta veggie cream bake

A fridge clean out turning out for the best! Lots of fresh vegetables, pasta, mushrooms, olives, a bit of left over cream and a bit of bechamel combined with a bit of left over home made tomate sauce….

Sprinkle with grated cheese and in the oven it went.
“Mom! This is so good, did you write it down?”

Eh…nope but I’m glad you like it!

Bread herbs in a Swedish rye

 
One from the stash, literally. Found a package of Swedish bread spices in the pantry. Bought last year on our vacation there.

Decided to make a Swedish Rye with it what else? A nice and simple sandwich loaf, baked in a regular loaf pan. The sort of loaf that makes you think why don’t I do this more often? No fancy shapes, no days long pre ferments just bread in it’s simple goodness.

So what’s in the spices? The usual suspects when we think Swedish breads: some aniseed, fennel, cardamom … Just enough to give a hint of flavor, not overpowering.

Recipe:

250 gr bread flour
250 gr white and dark rye flour/meal combined
320 gr water
1.1/2 tsp yeast
grated zest of 1 orange
2 tbs oil/butter
3 tbs brown sugar
**1 tbs “bread spices”
1.1/4 tsp salt

** Bread spices in this package contained fennel, cumin and ground anise seed. You might make your own mix, think 1/2 tsp anis seed, 1/2 tsp fennel, 1/8 tsp cumin 1/8 cardamom.

Make a slushy paste by combining half of the flours with all of the water + yeast +sugar + oil and herbs. Stir to a thick batter, proceed by adding the remainder of the flour and start kneading. Once you have a shaggy rough dough add the salt and proceed to knead until a stiff tacky dough forms. If you are using a mixer this is the moment where you would want to proceed by hand. Rye dough doesn’t feel the same as a regular dough so I like to knead the last couple of minutes by hand to get a feel for it.

Try to knead it until it feel slightly springy to the touch. It still will feel quite coarse if you’re using the whole rye meal but that’s ok.

Leave to rise, this will take considerable longer than regular white dough: approx. 1.1/2 or maybe 2 hours. Roll out and roll up in a loaf that will fit your pan. Cover with plastic wrap and leave to proof.

Preheat oven to 375/190, slash if you like and bake for 30-40 minutes. Until golden brown and sounding hollow when tapped with your finger.
For a nice shine, immediately brush with butter when still hot from the oven.
Enjoy!

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Lemongrass Risotto with Peas and Parmesan and lemon grass oil {steam oven}

Of course risotto is a very sophisticated thing to serve but I can’t help thinking of it as a very sophisticated baby food… My kids love it.
This is your regular stove top risotto (stir, add, stir, add and stir some more) but I turned it around by using my steam oven and I must say it’s far less hassle and as nice as a stirred one.
Risotto Recipe:
1 shalot, minced
2 garlic cloves, minced
3 tbs olive oil
250 gr risotto rice
1 lemon grass stalk (root end cut off and white part sliced)
100 ml white wine
500-600 ml vegetable broth, piping hot
20 gr butter
Fresh green peas
Parmesan cheese, grated
salt/pepper
* adding mushrooms would be nice as well
* sprinkled some chopped green onion on top

Combine and mix all ingredients in a bowl or the solid steam oven tray. Height 2, steam for 30-35 minutes on 100C. (or use the presetting: grains/risotto/weight)
Finally I used a dash of home made Lemon grass oil on the plates… sheer heaven!
Lemon grass Oil
4 stalks lemongrass (root end cut off and white part thinly sliced)
3/4 cup neutral vegetable oil such as sunflower
Combine in a medium saucepan, bring to a boil. Lower the heat and let simmer for 10-15 minutes. Turn off the heat and leave it to steep for another 30 minutes. Sieve, discard the stalks and reserve the oil in a small glass bottle.
Will keep for two weeks in the fridge and is great to make a vinaigrette or sauté seafood, chicken or pork. Don’t forget to use a little as a garnish for finished dishes!
Serve with seared salmon or sauteed bass and enjoy!

Sometimes simple is good enough {sewing}

 

Fabric: 5 euros

Time: 2 hours (because I forgot to add the facing waistband and had to take it in because it was too wide)

Result: a nice skirt!

Will try to add more pics of my sewing (if only I wouldn’t feel so self conscious when taking pics)

Butterscotch Spiraled Coffee Cake {ABC-Bakers}

Tooltime Thursday. Don’t attempt to do this in a spring form pan. Not dramatic because someone was smart enough to make an extra foil ring but still…

 

Then hesitate and decide to –almost- follow the given amount of yeast for this cake which is 2.1/2 tsp for a total of 350 grams of flour which is huge.

What you basically do is make a sweet rich dough, roll it out in a rectangle, smear with filling and cut into 6 long strips. One strip is rolled up and placed in the middle of your cake pan already filled with butterscotch sauce, the rest is spiraled round and round that first. Leave to rise:

and bake:

Resulting in one ginormous puffed cinnamon bun, or in my case a ginormous cinnamon turban touching the ceiling of my oven. Look at the cutie:

Such a shame to put this thing upside down! 

Messy, and I know why. I used all ap flour and the given amount of liquid. Our ap flour is weaker than US flour so we need either more flour or less liquid. I added some flour but still kept the dough at it’s slack and tacky state. (I know it’s harder to handle but very rewarding in the end, because it will make your end product nice, fluffy and moist).

Imagine you roll it out –on a floured surface- and proceed cutting. You’re fine. Then pick each strip up and try to handle that looooong strip and coil it around another one. Remember this is a very slack and tacky dough. Remember the strip has a cinnamon/sugarbutter concoction on top. Also remember this has to be performed in a butterscotch basin.

Yeah. Fun.

Delicious, that too! (Never mind I forgot to take a pic from the luscious rivers of butterscotch once upside down GRrrr . Took half of the cake to a friend, they loved it. Kids and husband were enamored as well. Had my first slice for breakfast this morning… Good!

Spiced up the dough quite a bit, used a batch of home made butterscotch sauce that I already had in the fridge, filling was butter, cinnamon, nutmeg, cloves and brown sugar. It could have used some more salt though. I feel 1/2 tsp is not enough to counterbalance everything that’s going on. Some more salt could bring out the flavors more. Other than that, a success!

We bake a recipe from Flo Braker’s Baking for all Occasions each month, find the recipe in her book or on Cookstr. See more? Here are the other ABC bakers.