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Archive for 'Annabel Langbein'

Recipe: Ginger Biscotti #recipe #baking

Biscotti

This is another recipe from Annabel Langbein’s Simple Pleasures. I’ve been working my way through this book and found dozens of tempting recipes to try. This one for ginger biscotti was a real winner. I’ve tried biscotti recipes before, but this one was the best of all. Hubby said so!

Ingredients:

2 1/2 cups self-raising flour

1 1/2 cups castor sugar

3 eggs

1 teaspoon ground ginger

1/2 cup chopped crystallized ginger

Method:

1. Preheat the oven to 180C and line a tray with baking paper.

2. Mix ingredients together until you have a soft dough. Pat into a log shape – around 23 cm x 7 cm and place onto the tray.

3. Cook until the log is a pale golden color – about 30 minutes.

4. Remove from the oven and decrease the temperature to 140C.

5. Let the log cool until you can cut it without burning your fingers. Slice thinly and arrange on a tray.

6. Bake again until crisp and dry. This should take about 15 – 20 minutes, but the biscuits will become crisper as they cool.

7. Once completely cool store in an airtight container.

Ginger Biscotti

Shelley’s Notes:

1. As usual, my cooking time was less since my oven is on the hot side.

2. I’ll use this recipe and experiment with some different flavors, maybe cranberries and chocolate.

3. This recipe really worked well, and the biscotti were perfect with a cup of tea.

Recipe: Turkish Bread #travel #food

I adore Turkish bread and have done since I first tasted it, still warm from the oven during a trip to Turkey. Locals buy fresh bread every day, and the last time we were in Istanbul, it was fascinating watching the bread delivery. A man walked down the road shouting about his wares. A housewife lowered a basket with money from a second storey home, the man took his money, placed the bread inside the basket and the lady reeled up her fresh bread. Shopping made easy!

Selection of Bread Istanbul Turkey

We did a food tour in one of the Istanbul districts, and this is a photo of the shop window where we had a stop. Our first stop, I think, which is where we had breakfast.

In my quest to try new recipes this year, I came across this recipe in Annabel Langbein’s book Simple Pleasures for Turkish Bread. It can be made with a mixer, a breadmaker or by hand.

Turkish Bread

Bread before baking

Bread before baking

Bread Cooked

Cooked Bread

Ingredients:

1 2/3 cups lukewarm water

2 teaspoons dried yeast granules

1/2 teaspoon sugar

5 tablespoons greek yoghurt (room temperature)

4 1/2 cups flour – slightly more if making by hand.

2 teaspoons salt

1 teaspoon cumin seeds

1 teaspoon flaky salt

Method:

1. Place the warm water in a large bowl, sprinkle over the yeast and stir in the sugar. Stand for around five minutes until the yeast is frothy.

2. Add the oil and yoghurt to the yeast mixture and combine.

3. Add the flour and salt and mix together until you have a soft and wet batter.

4. If you’re mixing by hand, which I was, add an extra half a cup of flour.

5. Lightly flour a board and knead the mixture between 20 – 30 times.

6. Return to bowl and cover. Leave to rise in a warm place until double in size – around two hours.

7. Preheat the oven to 190C. Once the dough has doubled, punch it down and divide into two. Use well-oiled hands and shape into two ovals about 2 cm thick.

8. Place on a lined tray and press out. Drizzle olive oil over the top and use your fingers to dimple the top. Sprinkle with cumin and salt.

9. Bake until puffed and golden for around 20 minutes.

Shelley’s Notes:

1. When I make the bread again, I’ll cook it for a few more minutes.

2. Hubby and I had sandwiches and also used the bread to dress up our hamburgers. It would also be perfect with soup, and Annabel Langbein suggested that it would make good crostinis.

Do you have a favorite bread?

Recipe: Lavosh Crackers

Lavosh Crackers

I’ve been looking for a cracker recipe for ages – something to eat with cheese or to serve with a dip. This is one of Annabel Langbein’s recipes. I’ve made it several times now and the end result is always good. These are moreish! They’re also very easy to make.

Ingredients:

1 cup plain white flour

1/3 cup wholemeal flour

2 Tablespoons black sesame seeds

2 Tablespoons white sesame seeds

1 Tablespoon fresh oregano (chopped) or substitute dried and reduce amount to 1 teaspoon

1 teaspoon salt

1/4 cup olive oil

1 teaspoon sesame oil

1/2 cup water

Method:

1. Preheat the oven to 165 C.

2. Place dry ingredients, seeds and herbs into a bowl.

3. Mix the oils and water together and add to dry ingredients. Mix to a dough.

4. Split dough into four and roll out each part as thin as possible.

5. Cut into strips and each strip into a cracker size.

6. Bake on a baking paper-covered tray until crisp and golden – about 15 – 18 minutes.

7. Cool and store in an airtight container.

 

Shelley’s notes:

1. I didn’t have any sesame oil and used all olive oil in my crackers.

2. I’ve substituted other herbs such as rosemary and other spices such as cumin seeds. Ms Langbein suggests chili or parmesan.

3. Hubby made this recipe and rolled the dough through the pasta machine to make it extra thin. I use the rolling pin. Winking smile

Tempting Double Pea Curry

I’ve made this new-to-me recipe for Double Pea Curry twice now. The recipe comes from The Best of Annabel Langbein, Great Food for Busy Lives by New Zealander Annabel Langbein. It’s a vegetarian recipe and is quick and easy to make. This is a perfect dish for me to make when I’ve had a busy day and want something tasty for dinner because the ingredients are usually found in my pantry.

Double Pea Curry

Double Pea Curry

1 tablespoon oil
2 teaspoons of crushed garlic
2 teaspoons curry powder
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground fennel seeds
1 teaspoon tomato paste
2 cinnamon quills
3 cups cooked chickpeas or 2 x 300g (10.1 oz) cans of chickpeas
1 diced red pepper (capsicum)
400g (14oz) can of chopped tomatoes in juice
1 cup green peas, thawed if frozen
salt & pepper to taste
1/4 cup chopped toasted cashews
2 tablespoons chopped coriander

Heat the oil in a large pan and cook the garlic, spices and tomato paste for 30 seconds.
Add the chickpeas, red pepper, tomatoes, peas, salt and pepper.
Cook over medium heat for 15 minutes, stirring frequently.
Add water if the mixture appears too dry – it should be moist but not sloppy by the end of cooking.
Mix in the cashews and coriander.
Serves 4 – 6

Shelley’s notes:
I halved the recipe.
I decided to add chopped onion, which I fried off with the spices.
I didn’t worry too much about precise measurements for the chickpeas and tomatoes, adding one can of each. It all worked out in the end.
Ms. Langbein notes that this recipe freezes well.