pesto bread knots

Pesto Knots with Garlic Butter

pesto bread knots

This has to be the best dinner roll of all times. Soft dough filled with pesto and tied in a cute little knot.

pesto bread knots

INGREDIENTS:
• 200 ml / 1 cup minus 2 tbsp. hand warm milk (you can use unsweetened soy)
• 42 gr. / 1.5 oz. fresh yeast
• 2 tbsp. honey
• 500 gr. / 1 3/4 cup Spelt flour (type 630) or all purpose flour
• 1 tsp salt
• 2 medium eggs at room temperature
• 100 gr. butter at room temperature
• 2 tbsp. Pesto
• 1/4 cup butter
• 1 tbsp. chopped parsley
• 2 garlic cloves, peeled and grated

pesto bread knots

pesto bread knots

pesto bread knots

INSTRUCTIONS:
Bring the milk to hand warm temperature, either in the microwave or on top of the stove. Make sure it’s not to warm or you will kill the yeast.
Crumble in the yeast and the honey. Give it a stir and set aside. It will start to bubble up.
In the bowl of your stand mixer add the flour and salt and stir to combine. Make a well in the middle and add the butter, the two eggs and the milk mixture. Knead on medium for about 6 minutes. Add a little more flour if it seems too wet. It will be a sticky dough however.
Cover with cling film and leave to rise for thirty minutes.
Roll out the dough into a rectangle of about 35 x 45 cm / 14 x 16 ” , cut in half lengthwise and spread one tablespoon of pesto down the middle.
Roll each half into a long rope and cut each roll into 6 equal parts.
Shape into knots tucking the ends under, free style it because you can’t go wrong here
Leave the knots to rise for 10 minutes while the oven is heating up at 400 F / 200 C.
Heat the butter with the garlic in a small pan until melted. Add the parsley. Brush knots lightly with butter, avoid the parsley as best you can at this point because it might burn.
Bake for about 13 – 15 minutes. Remove from the oven and brush with more garlic butter.

Serve and enjoy.
Myra XO

pesto bread knots

quick cream of tomato soup with basil

Quick Cream of Tomato Soup with Basil

quick cream of tomato soup with basil

What can be more comforting than a bowl of soup? If you need a quick fix, or are in a hurry to get dinner on the table, this one is for you.

INGREDIENTS

• 1 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 2 medium carrots, washed and sliced
• 2 tbsp. tomato paste
• 2 cans peeled plum tomatoes
• 2 tubs passata
• 2 stock cubes, beef
• 2 tot 3 whole sprigs of basil with the leafs, left whole
• 1 – 2 tsp. sugar
• 1 Cup evaporated milk
• ¼ Cup Cream Cheese
• Salt and freshly ground black pepper
• A handful of fresh Basil leafs, for serving
• 1 Cup grated cheddar (loosely packed) for serving
• 1 tray ready made small meatballs

quick cream of tomato soup with basil

INSTRUCTIONS:

Heat the olive oil in a large pot.
Add onions, carrots and garlic and sautée until translucent. About 5 minutes on medium low heat.
Add the tomato paste and fry for 30 seconds.
Add the canned tomatoes and passata and the stock cubes (crumbled between your fingers)
Also add one can (from the tomatoes) filled with hot water.
Add the whole sprigs of basil, bring to a slow simmer and leave for 15 – 20 minutes.
Remove the basil sprigs and blend with an immersion blender.
Add the meatballs.
Add milk and cream cheese. Add the sugar one teaspoon at a time and check how you like it, adding the remaining teaspoon if necessary. I like it sweet so I added two, and adjust seasoning with salt and pepper.
At this point check the thickness of the soup, if you want it thinner add some more milk or water and if you do, adjust seasoning again.
Sprinkle with some Basil leafs and serve piping hot and serve with some crunchy baguette.

Enjoy!

Myra XO

chinese-dumplings

Chinese Dumplings

chinese-dumplings

Hello friends,

Let me tell you about these amazing dumplings. I just love these so much, I don’t think I can ever live without them again. I don’t want to and I don’t plan to. And by that, I mean having a portion or two in the freezer ready to steam at a moments notice.

I do have to confess, that I am not the greatest dumpling shaper, but as longs as the little package is closed, who cares. The flavor of the filling is the best ever. You can use this dumpling recipe to make wonton soup, pot stickers, or even deep fry them and serve them as wontons.

They do take a little time and patience, but it’s worth the effort. Just take your time.

I used to watch my mom make these as a kid, and she would sit at the dining room table with a glass of Sherry, and make it an “afternoon thing”. She would make tons for parties and we loved them big time. It has always been one of my favourite snacks.

Now I have them as dinner because they’re just too good to just eat a few.

This filling is inspired on her recipe but with my own twist.

Make ‘em, Love ‘em and thank me later (;

Chinese dumplings

Juicy and tender dumplings, better than take out. (Can be frozen)

Ingredients Chinese Dumplings:

  • 200 gr. / ½ lb. finely chopped raw shrimp
  • 300 gr. / ½ lb. ground pork
  • 1 cup shredded white cabbage
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced
  • 2 tsp.  freshly grated ginger
  • 1 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tsp. sesame oil
  • 1 tsp. sambal oelek
  • 1 large egg, lightly beaten
  • freshly ground black pepper, to taste
  • 40 won ton wrappers (store bought) cut into 4 or home made,
  • 2 tablespoons vegetable oil, or more, as needed

Instructions:

  1. In a large bowl, combine shrimp, pork, cabbage, garlic, green onions, ginger, soy sauce, oyster sauce, sesame oil, sambal oelek, and egg. Season with pepper.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Place the dumpling in your hand and using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook/steam for about 4 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
  4. Serve immediately with dipping sauce.

Ingredients Dipping sauce:

  • 2 tbsp. soy sauce
  • 4 tbsp. sweet chili sauce
  • 2 tbsp. water
  • Add some sliced chili Mix together

Mix together in a small bowl.

Ingredients Wonton wrappers:

  • 4oo gr. plain flour
  • 2 medium eggs
  • 1/2 tsp. salt
  • About 200 ml. / a little less than 1 cup water
  • Corn starch

Instructions;

Mix the ingredients in a bowl until it comes together. Don’t add all the water at once but see how it goes. Add a little flour if it’s too wet or a little water if  it’s too dry.

Knead for about 10 minutes.

Form a ball and leave, covered with plastic, to rest for about 20 minutes.

Roll out the dough onto a floured surface. Shape into a square and cut into smaller squares.

Roll into small balls.

Again roll out each ball into a disk, using enough corn starch so they don’t stick.

Enjoy!

Myra XO

Harvest Pumpkin Hummus with Harissa

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The hardest part of this recipe is to remember to soak the chickpeas the night before.

Then the next morning throw them in the slow cooker with fresh cold water. Turn on to high and let it do its thing for 4 hours. Cool in the water then drain and use.

You are going to have too much chickpeas from this recipes. So just freeze them in a ziplock bag and use them for curries, stews and salads. They are great to have on hand and much better than store bought. Cooking them in a crock pot gives you the perfect chickpea, they stay  whole and round with a tiny bite on the outside and soft on the inside, not mushy like the canned ones.

Harissa is a middle eastern paste made of roast chili peppers and some spices and herbs. Available at most super markets and otherwise online, which is where I get most of my special ingredients.

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Serves 6 – 8  as an appetizer

       

Ingredients;

3 Cups cooked Chickpeas from 1 lb. bag of dried chickpeas, soaked overnight and cooked, see above. Reserve 1/4 Cup of the cooking liquid.

1 C. fresh or frozen pumpkin cubes, cooked and drained

1 whole head of roast garlic, peeled

1/4 C. lemon juice

1/4 C. Extra Virgin Olive Oil

2 tsp. Ground Cumin

1/2 tsp. Coriander

3 tsp. Onion powder

1 – 2  tsp. Harissa

1  tsp. Pink Himalayan Salt

1/4 C. Tahini

2 tbsp. Peanut Butter

1 tbsp. Nutritional Yeast (optional)

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Method;

To roast garlic, preheat oven to 425° F / 220° C. Wrap in aluminum foil and roast for about 45 min to 1 hour until tender. Peel the cloves.

In the food processor, blend everything together until creamy starting with 1 tsp of the Harissa. Add more after you have tasted it. It’s very hot stuff.

Serve Hummus  with crackers, vegetables and pita.  Store in the fridge for up to 4-5 days in a sealed container.

Toppings:

Roast pumpkin Seeds,  for recipe see Spiced Pumpkin Soup with a twist…

tiny tomatoes

Olive oil

Herbs

sliced Jalapeño

crispy fried onions

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