Author Archives: The Cooking spoon

Black Pepper Honey Brioche Hamburger Buns

I have a problem with store bought hamburger buns, the ones you buy in a plastic bag, the ones that fall apart by the first bite, the ones that have an insipid dull factory flavor of nothing that completely leaves you hanging and doesn’t really do your scrumptious burger justice.
You know the kind right?
A good burger, is crunchy on the outside, juicy on the inside with a good amount of flavor, you need a bun that can keep up, a bun that can endure the whole burger eating experience until the very last bite. You’re with me, I know it.

Well I’ve got you covered. Give these a try for your next cook-out and your store-bought-bun-days are over… forever….THE END

Prep time : 15 minutes plus rising 2 hrs.
Cooking time : 15 minutes
Makes: 8 large buns

INGREDIENTS:

• 3/4 C. warm water
• 1/4 C. warm milk, soy or regular. (I use Soy)
• 2 ½ tsp. instant yeast
• 3 tbsp. honey
• 2 eggs, at room temperature
• 3 tbsp. butter, melted and cooled
• 4 ½ C. Spelt flour
• 1 1/2 tsp. salt
• 1 tsp. Black cracked pepper * SEE NOTE
• 1 egg beaten for glaze
• 1 tsp. honey
• 1 or 2 tbsp. sesame seeds for sprinkling on top
* NOTE : Two ways for cracking the pepper, either set your pepper mill to the course setting or crack whole pepper corns in a pestle and mortar.

INSTRUCTIONS:

Mix the first 4 ingredients in a bowl and let the yeast proof for 5 minutes until frothy.
Beat the eggs and the butter together,
In the bowl of a food processor set with the hook attachment, add the flour, salt and cracked pepper and give it a stir, slowly add the eggs and butter mixture and continue with the yeast/milk mixture.
Set the processor on low and knead for 10 minutes.
Turn out the dough on a floured surface, and give it a few turns and shape into a ball.
Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.
Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and honey mix and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for another 30 min.
Preheat the oven to 400 °F.
Bake the buns for 14 -15 minutes, turning them once half way. Let cool on a rack.
If using for burgers, split them in half and toast slightly on the bbq for a few minutes.
Leftover buns freeze well.

Enjoy!
Myra XO

Vegan Chocolate Mocha Pie

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In for a treat? Guilt free? Let me just go ahead and answer that for you, Yes please…

All things Healthy + Goodness+ Silky deliciousness = Vegan Chocolate Mocha Pie

Math couldn’t get any simpler .

Let me explain something before you get all judgemental about tofu . There’s tofu and then there’s silk tofu. Silk tofu as the descriptions states is smooth and silky and does NOT have that chalky texture that plain tofu might have. (I don’t think so, but I’ve heard this description before) Mixed into a dessert for instance it becomes a smooth silky mass that can absorb any flavour you add to it, it is quite tasteless on its own but adding, nuts, chocolate or fruit can transform it into flavour heaven.

Since in this recipe I am not using chocolate chips because I want to keep it all natural, I’ve added the cashews to compensate for the lack of fat , which adds even more creaminess to the pie.

It honestly is a Chocolate Dream come true.

The crust is oats, dates, cocoa and coconut oil, simple, healthy and pretty straightforward. You could, some other day perhaps only make the crust recipe and roll it into small balls and serve as is, like Bliss Balls
(just sayin’) .

So put on that apron and let’s get cracking.

Oh , one last thing. Cut into wedges and freeze left overs. Yessssss….

Prep Time: 15 min. Plus chilling

Cooking Time :5 minutes

Serves : 8

INGREDIENTS:

CRUST;

1 C. whole oats, ground to flour
10 medium soft dates, stone removed
2 tbsp. cocoa
2 tbsp. coconut oil

FILLING

1/4 cup unsweetened plain almond milk.
2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder.
2 teaspoons instant espresso powder.
1 (12-ounce) / 340 gr. package silken tofu, drained
1/2 cup cashew nuts, soaked for 4 hours and drained.
1/2 cup pure maple syrup (or more to taste if you like it extra sweet)
1/4 cup unsweetened cocoa powder.
2 teaspoons pure vanilla extract.
1/4 teaspoon fine sea salt.

INSTRUCTIONS:

Line a 8″/ 20 cm. cake tin or pie pan with parchment paper. To prepare the crust, combine all the ingredients in a food processor and process until completely fine, it will be sticky . Transfer the mixture to the lined pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1/4-inch thick. The dough is very sticky, so I recommend getting your hands wet with water to help press out the crust. Place the pan in the freezer to set while you prepare the filling.

Heat the almond milk in a sauce pan and dissolve the agar agar flakes or powder over low heat. As soon as it starts to boil, reduce the heat. Stir well to combine and remove from the heat and allow to cool just slightly (as it will set very fast). Alternatively follow the package instructions of the agar agar.

Drain de cashew nuts and place in the food processor and process until smooth, add tofu, espresso powder, maple syrup, cocoa powder, vanilla extract and salt. Process until completely smooth. Add the agar agar mixture and stir to combine very well.

Pour the filling into the prepared crust. Smooth out the top and place in the refrigerator to set for at least four hours and preferably overnight.

Decorate with (coconut ) whipped cream or fruit if you like, or like these fabulous fake roses 😉

Enjoy !

Myra XO

Pistachio Dukkah crusted Chicken skewers with Za’atar Yoghurt Dip

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Pistachio Dukkah makes everything better, seriously, I make a big batch and besides putting it on these awesome juicy chicken skewers, I put it on Avocado toast, Salads and any other kind of savory sandwich. It adds a nice spiced crunch with nuttiness that I just love. So make a double batch while you’re at it because it’s just great to have some on hand.
The other thing that makes these skewers so awesome is the Tahini marinade. Yes Tahini… so good.
Tahini, with garlic and lemon juice, oregano and yoghurt. So simple and yet so full of flavour. I think we’ll be eating this a lot.
Za’atar is a middle eastern spice mix of fresh thyme, sesame seeds, sumac and salt. It’s also delicious to dip bread in olive oil first and then Za’atar as a snack.

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Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 4
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INGREDIENTS:

For the Chicken:
• 3 large skinless Chicken breasts or 4 small ones, cut into cubes
• 2 tbsp. Tahini paste
• 2 tbsp. lemon juice
• salt and pepper
• 1 tsp. oregano
• 1 clove of garlic, peeled and grated
• 2 tbsp. plain yoghurt

For the Pistachio Dukkah:

• 1/2 cup Pistachios, shelled
• 3 tbsp. Sesame Seed s
• 3 tbsp. Coriander seeds
• 3 tbsp. Cumin
• 1 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 1/2 tsp. Salt
• 2 tsp. ground black pepper,
• olive oil for drizzling

For the Za’atar Yoghurt Dip:

• 1 cup plain Yoghurt
• 2 tsp. Za’atar
• a drizzle of olive oil

INSTRUCTIONS:

To marinated the chicken, place tahini paste, lemon juice, salt, pepper, oregano, garlic and yoghurt in a bowl. Mix with a spoon and add the chicken cubes. Cover with foil and place in the refrigerator to marinate for at least a few hours an preferably over night.
Pre-soak wooden skewers in warm water for 20 minutes.
Pre heat the oven to 200 C / 400 F
To make the Pistachio Dukkah, get out a frying pan and place over medium heat. Toast the sesame seeds, coriander seeds and cumin for a minute or two stirring constantly and until fragrant. Remove to a plate and let cool.
Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, add the toasted seeds and spices into the processor and blitz again until finely chopped. Set aside until ready to use.
Make the Yoghurt dip by simply mixing the ingredients, place in a bowl until ready to serve. Sprinkle with some pomegranate seeds if you like.
Thread the chicken pieces onto the skewers and sprinkle generously with the Pistachio Dukkah, pressing it in with your fingers.
Meanwhile, heat a griddle pan over a medium-high heat. Spry with some oil. Cook the chicken skewers , turning regularly to prevent burning. When nicely charred, but not cooked through, transfer to a lined baking tray. When all the chicken skewers are browned, drizzle them with some more olive oil. Pop the chicken into the oven for about 5-10 minutes, or until they are cooked through. Serve the skewers with the Za’atar yoghurt dip and some more Dukkah.

Enjoy!

Myra XO

Beer battered Cod Loin with Lemon Aioli Remoulade

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Skinless and boneless cod loin fillets in a thin beer batter coating. So crispy and delicious, pub food has never been better, in the comfort of your own home.
It’s a pretty straight forward recipe that requires little to no effort. This coating is very crispy and light because of the addition of rice flour. If you don’t have any rice flour or can’t find it in the shop, use corn flour instead. A thin layer of batter is more than enough to ensure a crispy finish. If the batter is too thick the fish will become soggy, and that’s a no-no.

The potato chips are oven baked with a light seasoning, so virtually fat free.
And the Lemon Aioli rémoulade will take the whole Pub at home experience to the next level. If you’re lucky, you will have some rémoulade left over to put on your sandwiches the next day.

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Prep time : 15-20 minutes
Cooking time: 40-50 minutes
Serves : 4
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FOR THE FISH:
• 65 gr. / 1/2 cup rice flour
• 65 gr. / 1/2 cup all-purpose (spelt) Flour
• 1 tsp. turmeric powder
• 225 ml / 1 cup beer (I used alcohol free and it worked great)
• 1 ltr. / 4 cups oil for frying
• 700 gr / 1 1/2 lbs. cod loin, cut into chunks

FOR THE CHIPS:
•750 gr. potatoes peeled and cut into thick chips
•2 tbsp plain flour
•salt and smoked paprika to taste
•2 tbsp. Sunflower oil

INSTRUCTIONS:
Combine the flours, baking powder and turmeric in a large bowl, season. Gradually pour the beer into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
Heat oven to 200 C/450 F. Tip the chips onto a large baking tray and drizzle with the oil, sprinkle over the flour and some salt and paprika. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 40-50 mins, turning occasionally, until the chips are golden and crisp and soft when pierced.
To cook the fish, heat the oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry and season with salt and pepper. Dip into the batter. Carefully lower some pieces into the hot oil and fry for 3-4 mins – depending on the thickness of the fish – until golden and crisp. Don’t over crowd. Using a large slotted spoon, lift out the fish. Place the cooked fish bits on a plate with paper towel to drain, then sprinkle with salt. Serve with the hot chips and the Lemon Aioli rémoulade

LEMON AIOLI RÉMOULADE
• 1/4 cup aioli
• 1/4 cup mayonnaise
• 1/4 cup crème fraîche
• 1 tsp grainy Dijon mustard
• 1 green onion chopped
• 1/2 tsp. dried garlic powder
• 1/4 cup fresh parsley chopped
• 1 tbsp. chopped capers
• salt and pepper to taste
• juice of half a large lemon (or one small one)

For the Lemon Aioli rémoulade, mix all the ingredients in a bowl, reserve until ready to use.

Enjoy
Myra XO