Category Archives: Food Blog

Yeast free Spelt Bread

In your belly within the hour!

When you need bread in a hurry, this is the recipe for you!
There’s no yeast, no waiting for the dough to rise, no kneading and no need to live without bread because the supermarket has run out of yeast again. We’ve all been there.

All you need are a few simple ingredients. This yeast free spelt bread is so easy to make, because you just have to stir a few ingredients together and shape the dough into a loaf. I’ve used Spelt flour but you can easily swap it out for all purpose flour, see notes below.

Prep time : 15 min
Cooking time : 50-55 min
Makes : 1 loaf

Oven: 350F/180C

INGREDIENTS:

• 2 tbsp./10 gr. Psyllium husk powder*
• 1 cup/ 250 ml. water
• 1 cup /250 ml. milk
• 1 tbsp./15 ml. honey
• 1 tbsp. /15 ml. neutral oil or melted butter
• 2 tsp./10ml. plain Vinegar
• 1 cup/115gr. whole grain Spelt flour**
• 3 cups/360gr. plain white Spelt flour**
• 4 tsp./ 12 gr. baking powder
• ½ tsp./ 3 gr. baking soda
• 1 ½ tsp./ 9 gr. Salt

INSTRUCTIONS:

1. Pre heat oven to 350F/180C.

First you mix the one cup of water with the Psyllium husk powder in a bowl and let it sit for 10 minutes until a jelly forms.
2. In a measuring jug, add the one cup of milk and warm in the microwave for 30-45 seconds until warm to the touch. Add the butter and honey and stir to dissolve. Mix this with the Psyllium/water mix in the bowl. Stir to combine and add the vinegar.
3. In a large bowl add the whole grain flour, the plain flour, the salt, baking powder and baking soda, stir with a whisk to combine well.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until combined and continue with your hands, start shaping a loaf in the bowl. Wet your hands with water because the dough will be quite sticky. Add a little extra flour if the dough seems too wet.
5. Transfer the loaf to the lined baking tin and make a few cuts in the loaf with a sharp knife. Place in the oven and bake for 50 to 55 minutes until golden on top. And when tapped with your fingers, it will sound hollow. Alternatively you may insert a wooden skewer, it should come out dry.
6. Remove from the oven once fully baked and let it cool completely before cutting.
7. This bread will keep well wrapped or in a Tupperware for several days. You can also freeze this loaf.

Enjoy!

*Psyllium husk really improves the texture of the loaf, it gives a golden crunchy crust, bouncy soft texture and it helps rise the dough.
** You can use regular flour if you prefer, but use a little less, about 3 ½ cups total flour to begin with, you can always add a little more.

If you make this Yeast free Spelt Bread , be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Strawberry Cloud Cheesecake

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A fluffy cloud like Strawberry mousse sits atop this luscious creamy Vanilla Cheesecake.

The BEST part is, it’s a 2 Ingredient Mousse. It also happens to be ridiculously easy. Normally I’m not someone to use an instant pack of anything but I happened to get a few packs of Jello thru a promotion, and I have to say the flavour was surprisingly delicious and my goodness, how easy. And sometimes it’s ok the take a shortcut…

The Cheesecake is a basic Vanilla Cheesecake to which I have added some Greek Yogurt, this adds a nice tanginess to balance out the sweetness.

So…back to the Strawberry Mousse, if you mix instant Jello with heavy cream, you won’t believe the awesomeness it creates! It’s like a fluffy cloud of soft mousse made in 1 minute!

I made this Cheesecake recipe with Valentine’s Day in mind, but you could make it anytime you’re in the mood for a decadent Strawberry dessert.

Prep time : 20 min.

Cooking time : 60 min.

Serves : 6

Ingredients mousse:

2 tbsp. Strawberry Jello
1 cup whipping cream

Ingredients vanilla cheesecake:

250 grs / 9 oz. cookies for crust
100 gr. / 1/2 cup melted butter
700 gr. / 3 cups+1 tbsp. cream cheese at room temperature
100 gr. / 3.5 oz. full fat Greek Yoghurt
3/4 cup sugar
1 tbsp. vanilla
1 tbsp. cornstarch
3 large eggs
Meringue kisses to decorate (optional)

Instructions:

1. Pre-heat oven to 160C/315F. Butter and line a 20cm/8″ loose-bottomed tin with baking parchment. Put the cookies in a plastic food bag. Flatten bag to remove excess air, then seal bag. Crush to crumbs using a rolling pin or alternatively blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the freezer while you make the filling.
2. In a large bowl or stand mixer beat cream cheese, yoghurt and sugar until combined and smooth, add the corn starch and vanilla and blend until well combined. Add eggs, 1 at a time, beating until blended after each addition. Pour into crust. Place on a baking sheet.
3. Place in the middle of the oven and bake for 45 to 50 minutes or until center is almost set. Turn off the oven and open the door just a tiny bit (I put a large wooden spoon in the opening or a folded tea towel), leave the cheesecake in the oven for another 30-60 minutes. This will prevent the cheesecake from cracking. Remove from oven and cool at room temperature until no longer warm to the touch. Then refrigerate for at least four hours but preferably overnight.

When you re ready to serve the Cheesecake make the Strawberry Cloud Topping by tipping one cup of whipping cream into a bowl. Start beating until it begins to thicken and add the two tablespoons of Strawberry Jello powder. Continue beating until cream is stiff and fluffy. Spread over the Vanilla Cheesecake and decorate if desired with meringue kisses.

Enjoy!

More Strawberry related goodies…

Oaxacan Chicken Tortilla Soup

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This is my absolute favourite soup and once you try it will probably (hopefully) be yours too.
The whole thing is just sooooo good. The slightly spicy broth with the tender chicken bits, the chunky tomatoes, the melting cheese, the tortilla chips, the avocado……Yum!
You start off with sautéing onion, pepper and garlic in olive oil until nice and glossy, You add your seasoning and flour. Then tomatoes, salsa and chicken stock. Add a little liquid smoke if you have it, to add that awesome smoky-ness to the soup. Bring to a simmer and add the chicken. Cook for about 25 minutes. So simple right?
Once cooked thru, you shred the chicken and pop it back in to the pot with beans and corn. Simmer for another five minutes until everything is completely heated thru and that’s it.
The Chipotle is essential to this soup. This is what makes it Oaxacan. The Chipotle however goes on top not in the soup. This tortilla soup is simple but very flavorful and quick to make.
I like to cook the chicken in the soup, because it adds flavour to the stock, but you can easily use left over rotisserie or cooked chicken.

Prep time : 10 minutes
Cooking Time : 30 minutes
Serves : 4

INGREDIENTS:

• 2 tbsp. olive oil
• 1 medium white onion, peeled and chopped fine
• 3 large garlic cloves, peeled and grated or chopped
• 1 red bell pepper, chopped fine
• 1 tbsp. taco seasoning
• 1 tbsp. flour
• one 14.5 oz. / 400 gr. diced tomatoes or cherry tomatoes plus same amount water
• one 8 oz. / 230 gr. jar chunky salsa, medium hot
• 24 ounces (3 cups) low-sodium chicken broth
• 1 tsp. liquid smoke (optional)
• 2 large chicken breasts
• one 14.5 oz. / 400 gr. can black beans, drained and rinsed
• one small can of corn, drained.
• 1/4 cup chopped cilantro
for serving:
• Tortilla Chips
• One Chipotle in adobo, chopped
• lime wedges
• 1/3 cup fresh cilantro leaves, finely minced
• 1 sliced or diced avocado for serving
• shredded cheese
• sour cream, optional

INSTRUCTIONS:

Get out a large pot with a thick bottom. Put on medium heat and add the two tablespoons of olive oil.
Add the chopped onion, pepper and garlic and saute until glossy and light golden brown.
Add the taco seasoning and the flour. Stir around before adding the canned tomatoes plus one can water, taco sauce and chicken stock.
Bring to a simmer.
Add the chicken breasts and cook for about 20 minutes or until cooked thru.
Remove the chicken to a cutting board and shred with two forks into bit sized pieces.
Return to the tomato soup base and add the beans and corn and cilantro.
Simmer for about ten minutes until completely heated thru.
Taste and adjust seasoning. Add salt and pepper if necessary.
Crush some tortilla chips into each bowl and ladle over the soup.
Serve topped with avocado, shredded cheese, cilantro, lime wedges, chopped chipotle and a few more tortilla chips.

Enjoy!

Shawarma Roasted Red Pepper Pizza

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Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog