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Posts Tagged ‘Vegetarian’

I was recently awed by some wonderful buns made by my Canadian friend A-Boleyn. Of course, I have seen these beauties on my Australian friend’s blog, Not Quite Nigella, too! I have been wanting to bake these bad boys for a while but have not had an opportunity since we’ve been trying to reduce our carb intake. But, during a particularly grey day in March, with an upcoming brunch ahead, I decided to go for it.

They don’t take much more effort than a normal bun but OMG, they are so light and fluffy and ever-so-tasty! Many-a-bloggers have indicated that converting a normal bread recipe just takes it to a higher level, so next time I’m looking for a high-carb treat, I’m going to Tangzhong the recipe (is that a thing?).

Tangzhong Dinner Rolls

For the original recipe, please click here.

Makes one 10 rolls about 71 g each (before baking)(see notes)

Ingredients for the Tangzhong:

  • 20 g “00” flour
  • 100 mL water

Ingredients for the Dough:

  • 350 g “00” flour
  • 7 g rapid rise yeast
  • 50 g caster sugar
  • 1 tbsp milk powder
  • 125 mL milk (I used 3%)
  • 1 large egg
  • 50 g unsalted butter, room temperature
  • 1 egg for glaze
  • Sesame seeds

Directions:

  1. Combine the flour and water in a small saucepan to make the Tangzong and cook stirring often until thickened like wallpaper paste. Set aside to cool.
  2. Combine the milk, egg and Tangzong and whisk until smooth. In the bowl of your stand mixer, sift together the flour, yeast, sugar and milk powder. Add the milk mixture and mix on low speed until combined.
  3. Add the room temperature butter and knead on high speed until the dough becomes stretchy and separates from the sides (it is seriously, about 15 minutes).
  4. Lightly oil another bowl and transfer the dough into it. Cover with a clean cloth and allow to rest in a warm, dark area for 2 hours or until doubled in size.
  5. Shape the dough into 10 equal portions, rounding them out like dinner rolls (mine were an even 71 g each, see notes for next time). Cover with a clean cloth and allow to rest another hour.
  6. Preheat the oven to 400° F. Brush the dough balls with the whisked egg and sprinkle with sesame seeds if using.
  7. Bake for 15-20 minutes or until deep golden in colour (internal temperature should be 200° F). Transfer to a wire rack and cool slightly before serving. Store in an airtight container for a day or two or the freezer if storing longer.

Notes:

  • I will definitely make these significantly smaller next time, even though the original recipe made 8 and I made 10, these rolls are HUGE, perfect for burgers! For dinner rolls, I think I would make them 50-60 g instead of the 71 g each.

 

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A similar, unbelievably moreish dish was the first course that Dave (Fine Dining at Home) served us at his beautiful home in Manchester. It was creamy, full of flavour, and so delicious that my mouth is watering as I think of his dish. You can see his version here.

I really didn’t have a high-brow enough opportunity to serve this dish before our reno started, so I made a version that I used as a dip for a more casual starter. This was the basis of my recipe. Dave generously gifted me with several truffle-y food items and one was a beautiful bottle of truffled olive oil. I used his olive oil for the dip. If you are not a fan of truffle flavour, simply use a good quality olive oil instead.

Deliciously light and dreamy.

Truffled Parmesan Mousse

Makes about 125 mL mousse

Ingredients:

  • 20 g unsalted butter
  • 25 g sweet onion, finely minced
  • 30 mL cognac
  • 125 mL whipping cream
  • 125  g parmesan rinds
  • pinch of rosemary
  • 15 mL white truffle olive oil
  • sea salt to taste

Directions:

  1. Melt the butter in a small saucepan and sweat the onion until translucent. Add the cognac and cook until it has almost evaporated.
  2. To the onion, add the whipping cream, parmesan rinds and rosemary and bring to a slow simmer. Simmer for about 30 minutes stirring often.
  3. Taste and season with salt.
  4. Strain to remove the rinds, onions and rosemary. Allow the liquid to cool to room temperature and then refrigerate for 30 minutes or overnight.
  5. Add the white truffle olive oil and mix well. Whip with a hand mixer until it is somewhere between soft and stiff peaks. Refrigerate until needed.

 

Notes:

  • This is a very rich dish, so if you serve this as individual appetizers, I would choose smaller glass vessels. Garnish as Dave did with a demiglace and steamed asparagus spears with a parmesan tuile.

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We are heading into another renovation. Why, you might ask? Well, it’s been 12 years since the last one and things need to get done. Obviously, we’ve chosen another contractor, with whom we shall have a better relationship, hopefully. It really doesn’t take much: honesty and communication. That’s all we ask. Don’t leave us hanging and for damn sure, don’t lie to us. We have been hung out and lied to and to be honest, it’s difficult to get over. But I’m going in with a positive attitude.

We are adding a master ensuite and walk in closet to our bedroom, and we are updating the main bathroom. We will move into the basement guest suite to remain in the house while the work is getting done. The dreaded demolition starts April 9.

I tell you this because we have been entertaining like mad, knowing that the next few months will be chaos and dust. So I’ve been cooking like crazy and gearing up blog posts so I don’t skip a beat. My best friend and her picky-eater- hubby came by for brunch so I made these tasty crackers. Needless to say, hubby passed on them.

Gluten-free, Low Carb, Herbed, Olive Oil Crackers

Makes about 33 crackers

Ingredients:

  • 100 g almond flour
  • 20 g coconut flour
  • 20 g psyllium husk
  • 5 g salt
  • 30 mL Extra Virgin Olive Oil
  • 1 egg
  • A good pinch of thyme leaves
  • A good pinch of rosemary
  • A good pinch of dehydrated onion and garlic, ground into a powder

Directions:

  1. Pre-heat the oven to 350°F (175° C).
  2. Using the metal blades in your food processor, add all the ingredients and pulse until entirely combined and resemble small peas.
  3. Pour onto a large sheet of parchment paper and push toward the centre. Lay another piece of parchment on top. Roll out between two pieces of parchment to about 0.5 mm (1/16″) thick.
  4. Cut into shapes using a pizza wheel and a kitchen ruler. (I cut small triangles that were about the size of chips).
  5. Bake for 10-12 minutes or until they begin to get a golden tone. Allow to cool completely on a wire rack. They will firm up as they cool.
  6. Store in an airtight container.
  7. Serve with your favourite dip or cheese.

Notes:

  • This is a modification of this earlier recipe.
  • The crackers have good body and are sturdy enough to hold dip or cheese.
  • I used dried herbs because it’s still winter here and my herb garden is still hibernating!
  • We were just in Spain and of course, I purchased some wonderful olive oil. This is the one I used for this recipe.

 

  • Feel free to flavour with your favourite herbs or spices.

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As you can imagine, I had hoped that winter would be on its way out by our return from Europe last week. Sadly, it wasn’t so. Temperatures, although slightly warmer were still not showing signs of spring. And Facebook was of no help, throwing into my face, a year that the crocus’ were out and the lily of the valley was growing in thickly. No, spring has not sprung — that damn groundhog lied, again.

During these colder days, I like to eat soup so I’ve been creating new flavours since our return. I cobbled together a version of this recipe just before we left and JT liked it so much he asked for it upon our return so I got out my measuring tools and recreated this tasty dish for posterity. To me, lentils have always been paired with warm South Asian spices, more like curries, which we adore but I wanted something different. This soup comes together quickly and is thick and luscious enough to make a meal on its own. It has some nice comforting flavours of roasted garlic and cumin with a beautiful fresh hint of kaffir lime leaves and coconut. I didn’t have time to source fresh Kaffir lime leaves so I used the dry stuff, if you use fresh, you may wish to cut it back a bit, they are meant to be a background note. The lentils purée up creamy and smooth and make a gorgeous luxurious soup. I will serve this at an upcoming dinner party, I know it will be a hit.

Some crispy rice crackers would have made a nice side for this dish.

Thai Inspired Lentil Coconut Soup

A KitchenInspirations Original Recipe

Makes about 1.25 L soup

Ingredients:

  • 15 mL coconut oil
  • 130 g sweet onion, chopped
  • 15 mL puréed, roasted garlic
  • 5 mL cumin
  • 8 kaffir lime leaves (mine were dried)
  • 300 g red lentils, rinsed and picked through
  • 1 L chicken stock, or vegetable stock
  • 250 mL coconut milk
  • salt, to taste

Directions:

  1. Heat the coconut oil in a Medium Dutch oven. Sauté the onions until translucent. Add the roasted garlic and stir until fragrant.
  2. Add the lentils and stir to coat. Dust with the cumin and cook until fragrant.
  3. Add the kaffir lime leaves and the chicken stock and cook until lentils are soft. Remove the kaffir lime leaves.
  4. You can run an immersion blender through the soup, leaving a few chunks for texture or entirely creamy or you may leave it soupy.
  5. Garnish with toasted coconut.

Notes:

  • I usually remove 250-500 mL of the chunky soup and purée the remainder until smooth and creamy and then I add back the chunky bits for texture.
  • Lentils generally thicken as they sit so you may wish to add a bit more stock or coconut milk depending on your preference for the thickness and how long it sits before serving.
  • America’s Test Kitchen recently mentioned that a sprinkle of baking soda on onions as you sauté them will reduce their acidity and make them caramelize quicker. I have been using this technique since I saw it.
  • When I prepped for Anjum Anand, she had me toast the cumin quite a bit, but for me, toasting until fragrant is enough.

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We’ve been making a huge effort to cut out carbs from our diet. The one thing I have been really missing is bread. Not that we ate that much bread, but a sandwich every now and again is a nice treat so I have been trying to make carb-free bread and failing miserably until I came across a delicious keto bun at a local craft sale. It had a similar texture and crumb as flour bread, but made with almond flour and coconut flour. At the time, the lady would not share her recipe, so I made every recipe on the net trying to find her secret, sadly failing. Fast forward to a couple of weeks ago and I get an email from her out of the blue sharing her recipe! How serendipitous! It turned out that it was one of the first recipes I tried but obviously did not get it right so I had abandoned it. She had made a few adjustments to the original recipe and shared them with me, and I made further adjustments to make it my own. It’s easier to make than normal yeasted bread (really is more like quick-bread as you make it) and the result is quite surprising. It’s a lot more expensive to make this bread than it is to make regular flour bread (the recipe below is about $12 for 8 buns).

Those nooks and crannies are like real bread!

Most flour-free buns are usually eggy and super dense because of the nut flours used and the lack of leavening, but these buns are light and have a great spongy texture and fantastic crumb, they never disappoint, time after time! The original recipe had great texture but lacked the flavour that yeast imparts in real bread so I experimented and came up with this augmentation. If you don’t feel like messing with the yeast, just omit it along with the granules of sugar but keep the water the same. You will not be disappointed.

How many would you like?

The Worlds BEST Low Carb Buns

Makes 6 medium-sized buns. For the original recipe, please click here.

Ingredients:

  • 100 g Almond flour (see notes)
  • 30 g Coconut Flour
  • 33 g Psyllium Husk Powder, finely ground (see notes)
  • 10 g Baking Powder
  • 6 g Sea salt
  • 10 g Cider vinegar
  • 100 g Egg whites
  • 8 g Instant Yeast
  • a few granules of sugar
  • 280 g Boiling Water, divided
  • 1 egg yolk
  • Sesame Seeds

Directions:

  1. Preheat oven to 350° F (170° C). Prep a baking sheet by lining with parchment paper. Prepare a hand mixer ready to use and a timer.
  2. Combine the yeast with the sugar in 57 g of warm water (about 43° C or 100° F) and allow to froth.
  3. To a large bowl, add almond flour, coconut flour, psyllium husk powder, baking powder and salt and whisk to combine.
  4. Make a well in the centre of the dry ingredients and add the cider vinegar, egg whites and proofed yeast and mix on low speed, for a short time, to combine evenly.
  5. Boil the remaining water (223 g). Pour the water all at once into the almond flour mixture and blend for 30 seconds to make a smooth dough (do not over blend).
  6. Divide the dough into 6 equal portions (mine worked out to be about 94 g) and roll into a smooth ball with generously wet hands. Slightly flatten each roll so it’s more like the shape of an English muffin (don’t worry, they rise enormously).
  7. Brush each bun with the egg yolk and top with sesame seeds and bake for about 50 minutes or until the internal temperature is 95° C (200° F).
  8. Cool completely on a wire rack, before slicing. Serve toasted or plain with your favourite topping.

Notes:

  • I use Anthony’s Premium Blanched Almond Flour which may be purchased on Amazon. I have heard that the Costco Kirkland brand also works, but I haven’t tried it. I will eventually try the finely ground almond flour Bulk Barn sells because Anthony’s is pretty expensive.
  • I use psyllium husk powder from Bulk Barn, but I grind it to a super fine consistency with my coffee/spice grinder.
  • 100 g of egg whites is more or less 3 large egg whites.
  • Many of these recipes call for room temperature ingredients, I have done both room temperature and right out of the refrigerator and they resulted in more or less the same buns.
  • When working with the dough, generously wet hands are imperative for a nice smooth crust.
  • Mixing the boiling water into the batter with a hand mixer for 30 seconds ensures that it’s entirely blended but not overworked.
  • For Christmas, I received a bottle of Trader Joe’s Everything But the Bagel seasoning and it is awesome on these buns!

Nutritional Breakdown:

Per 1 piece

  • Calories: 178
  • Net Carbs: 5 g
  • Protein: 7 g
  • Fat: 12 g

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We had a little break from the Christmas rush on boxing day and we made our pilgrimage to Niagara-on-the-Lake. We love to stay at Harbour House because the rooms are nice, the people are wonderful and they have a few perks that we like to take advantage of: a lovely breakfast spread in the morning room, wine and cheese in the lobby between 4-5 every night, free shuttle service to any restaurant within NOTL! During our last night, we dined at The Cannery and I noticed they had a twice-baked soufflé on the menu so I immediately amended our NYE menu to include a twice-baked soufflé.

We had some friends over for New Year’s Eve and I decided to make a tapas evening. We had six courses but were too full so we only had five of them. I spread the evening out as much as possible so we ate from 7:30-10:30. The courses were:

  • Zucchini Fritters with Sriracha Aioli
  • Twice Baked Mushroom Soufflé
  • Coconut Shrimp with Sweet and Sour Dipping Sauce
  • Crab Gyoza with Ginger Soy Dipping Sauce
  • Mussels in a White Wine Broth and Baguette
  • Cheese Course (this is the one we saved for the following day).

It was a nice way to spend the evening, just noshing and chatting away. We hadn’t seen these friends since mid-November so we had a lot to catch up on. But there wasn’t a lot of talking during this course. Just eating!

Twice Baked Mushroom Soufflé

Original recipe by Lorraine Elliot of Not Quite Nigella.

Makes about 500 mL (~15 oz)

Ingredients:

  • 15 g butter, plus additional for buttering ramekins
  • 15 g plain all purpose flour
  • 80 g shiitake mushrooms, sliced medium thickly
  • 40 g chestnuts, roasted and roughly chopped
  • 10 mL roasted garlic purée
  • 125 mL milk, heated
  • 1 egg, separated
  • 40 g goats cheese, crumbled

Directions:

  1. Preheat the oven to 350° F (180° C).
  2. Butter the ramekins well, all the way up the sides. Boil some water.
  3. Dry roast the mushroom slices in a non-stick pan so that they colour a little on both sides and much of their moisture has evaporated. Set aside.
  4. Melt the remaining butter in the pan and add the flour all at once. Cook the flour for a minute without burning it. Add the milk and whisk until smooth, it will be very thick.
  5. Chop the slightly cooled mushrooms and add them with the roasted, chopped chestnuts and roasted garlic purée to the roux and whisk well.
  6. Add the egg yolk and stir well to combine. Set aside to cool.
  7. Meanwhile, beat the egg white until stiff but not dry. Take about 1/4 of the beaten egg whites and stir it into the roux mixture to loosen. Fold in the remaining egg whites until well incorporated but not deflated.
  8. Divide the mixture into the prepared ramekins and bake in a bain-marie (this is why you were boiling the water) for 35-40 minutes or until tops are lightly golden (remember, they will be baked again).
  9. Allow to cool in the ramekins for about 5 minutes (they will deflate a bit), then gently loosen sides with a sharp knife and turn them out onto a cooling rack and cool until room temperature.
  10. Use immediately or store in the refrigerator until needed. If you are not going to use it for a few days, wrap each soufflé individually in plastic wrap and then bag in a large ziplock freezer bag. Freeze until required.
  11. To defrost, remove from the freezer the night before it is required and defrost in the refrigerator. The microwave is not suitable for this step.
  12. Lay the soufflés into individual ovenproof dishes and prepare the béchamel finishing sauce.

Ingredients for Béchamel Finishing Sauce:

  • 5 g unsalted butter
  • 15 g all-purpose flour
  • 250 mL milk
  • Pinch of thyme leaves
  • pinch of nutmeg
  • season to taste.

Directions for Béchamel Finishing Sauce:

  1. Melt butter in a small saucepan, add the flour and cook the roux without burning for about 1 minute.
  2. Slowly add the milk while whisking to create a smooth sauce, cook until thickened.
  3. Flavour with the thyme leaves and nutmeg.
  4. Pour over the defrosted soufflés in an oven-proof bakeware and bake about 25 minutes in a preheated 350° F (180° C), to heat it through.

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Happy New Year! These shrimp cakes are chuck-full of shrimp, in fact, they are more shrimp than cake! And they are packed with the fresh flavours of ginger, cilantro and green onions which work incredibly well with the sweet succulent shrimp! I had intended on freezing them, but they disappeared too quickly so unfortunately I have no idea how they would perform after being frozen. They really don’t take long to put together and they pan fry so quickly, you could make them up in the morning and hold them in the refrigerator until needed, then reheat them at 250F for about 30 minutes. These luscious babies are definitely going on my New Years Eve tapas menu.

Gluten-Free Vietnamese Shrimp Cakes

For the original recipe, please click here.

Ingredients:

  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 1/2 tsp baking powder
  • 30 g coconut flour
  • 1/2 tsp sea salt
  • 10 g fresh cilantro, chopped
  • 30 g green onions, finely sliced
  • 100 g celeriac, finely grated
  • 454 g Raw Shrimp, chopped roughly
  • Grape seed oil for frying

Directions:

  1. Whisk eggs with water and ginger.
  2. In another bowl, combine baking powder, coconut flour and sea salt and mix well. Pour the wet ingredients into the dry and mix into a paste.
  3. Add the remaining ingredients (cilantro, green onions, celeriac and chopped shrimp and mix well.
  4. Heat grape seed oil in pan (about 1 cm deep). Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  5. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce).

Notes:

  • You may use a blended gluten-free flour mix instead of just plain coconut flour, but I found the coconut flour flavour works really well here.
  • Don’t like frying? Try baking them in a 350F

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