A taste of autumn.

After experiencing an unseasonably warm autumn in Israel, we had highs of 29C, its finally started getting cold and rainy.

What better way to spend a cold morning than baking?

I decided that cinnamon-y stewed apples were the way to go, and it just so happened we had some vanilla ice cream in the freezer and I also had the last of my Moir’s custard powder from SA that was begging to be used. 

Apple crumble was a go!

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Hot Apple Crumble
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 


Course: Dessert
Author: Gina
Ingredients
  • 4 apples, peeled, cored and diced into 2cm chunks (I used Granny Smiths, you can use any type though)
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons water
  • 1 cup flour
  • 4 tablespoons sugar
  • 1/4 cup butter or marge
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180C.

  2. Place the diced apple, first lot of sugar and cinnamon, and the water into a pot.

  3. Bring to the boil while stirring and then drop to a low simmer.

  4. Keep stirring until the apples have softened.

  5. Place apples and any syrup into a pie dish.

  6. To make the crumble, using your hands, mix the flour, remaining sugar, butter, and cinnamon until the mixture looks like bread crumbs.

  7. Pour the flour mixture over the apples in an even layer.

  8. Bake the pie for about 30 min.

  9. Serve hot with ice cream and custard.

Yes, another recipe.

A while back I bought sour cream and since it was on special I bought 5 pots. Then I only used one. 

Since the sour cream was about to reach its expiry date (can sour cream really expire? Does it just get more sour?) I asked around for recipes to use up the last 4 pots.

I used one pot to make a creamy nutmeg pasta sauce the other night and then last night I used another pot to make these quick and really delicious scones.

Scones my wife made

 

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Sour Cream Scones
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast, Side Dish, Snack
Servings: 6
Author: Gina
Ingredients
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 envelope baking powder (about 3 teaspoons)
  • 200 ml sour cream
  • 6 tablespoons water approx/as needed
Instructions
  1. Preheat oven to 200C.

  2. Mix together all the dry ingredients.

  3. Add the sour cream and start mixing it in.

  4. The mixture will start to look like bread crumbs.

  5. Add water, a tablespoon at a time, until the dough starts to come together.

  6. Use your hands to kneed the dough into a ball. The dough will be quite sticky.

  7. Coating your hands in flour, take small handfuls of the dough and form balls.

  8. Place on a baking tray and flatten slightly.

  9. Bake at 200C for about 15 minutes.

  10. Allow to cool slightly before breaking them open and slathering butter, jam and cream over them.

Recipe Notes

Adapted from AllRecipes here.

Homemade

Recently I have been trying to make more things from scratch. Not only is it healthier but most of the time its far more cost effective than buying ready made.

I posted about my pasta sauce the other day. The total cost of that was under ₪10 (about R35). It was also sugar and preservative free and was totally delicious. 

I also want to start making my own burger patties and pizza bases.

One of the things I’ve been making myself each week is our Shabbat challah. I started off making it because I got myself a stand mixer with a dough hook and it is just so easy but now I make it because its cheaper, healthier, tastes amazing and its really special to have homemade challah on a Friday night too.

I have reduced the original recipe to make 2 small medium sized challot but the original recipe makes enough for 4 challot or 2 challot and a dozen cinnamon rolls. Here is my amended recipe.

Print
Challah
Prep Time
1 hrs 30 mins
Cook Time
30 mins
Total Time
2 hr
 
Course: Side Dish
Author: Gina
Ingredients
  • 3/4 cups warm water
  • 2 teaspoons instant/dry yeast
  • 2 tablespoons sugar
  • 3 eggs
  • 1/4 cup oil
  • 1 teaspoon salt
  • 4 cups flour (approx)
  • 1 egg for brushing
  • sesame seeds/kosher salt/herbs for topping
Instructions
  1. Place water, sugar and yeast in a mixing bowl.

  2. Leave for about 5 minutes or until it starts foaming.

  3. Add eggs, oil, salt.

  4. Add 3 cups of flour and start mixing.

  5. Slowly add the 4th cup of flour until the dough becomes smooth and not sticky.

  6. You may need more or less flour, go by feel.

  7. Either kneed by hand or with a dough hook on your mixer until the dough becomes smooth and elastic.

  8. When the dough is ready, lightly oil your bowl and place the dough inside.

  9. Cover with plastic wrap and a towel and let the dough rise for about an hour or until double in size.

  10. Kneed down and divide the dough into 2 equal parts.

  11. Form 2 challot, either by plaiting or forming rounds.

  12. Turn the oven to 180C and let the challot sit, covered until the oven is ready.

  13. Brush challot with beaten egg and top with desired topping.

  14. Bake for 30 minutes.

  15. Remove from the oven and allow to cool.

Recipe Notes

This recipe is adapted from Sy's Challah on AllRecipes.

Its not just banana bread

So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.

I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!

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Scottish oatcakes of yumminess!

As you know, Paul is diabetic, and I am always trying to find yummy sugar free food to bake or cook for him.

Paul tends to eat a bowl of oats with fresh fruit in the mornings but its getting boring. I work with a lot of UK products and last week, Scottish oatcakes kept popping up. So I googled and found a variety of recipes and yesterday I tried out a simple Scottish oatcake recipe.

These biscuits can be used in place of bread. Spread some butter, honey, jam or cheese on top or just have them plain right out the oven!

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Pumpkin!

My mommy in law sent me a recipe for pumpkin bread and last night I finally managed to make it.

The original recipe called for 3 cups of sugar and white flour. Since Paul is diabetic I switched things around a bit so he could also enjoy it.

When I started writing up this post I realised that I had only taken a quick picture of the breads before going into the oven.

bread

The loaf I brought to work went so quickly I didn’t have a chance to take a picture either. So I asked Paul to take a quick picture and send it to me.

Why I was surprised when he didn’t just send a quick cell phone pic is beyond me. I know better.

What follows is the gorgeous styled photo shoot he did.

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

Baked pumpkin bread 

And now for the recipe.

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Dreamy Zucchini

I’ve been ordering organic veggie boxes every two weeks from Maggie’s Garden for a few months now. 

One of the things I love about the boxes is that I get to try out veggies that I wouldn’t normally buy. Like kohlrabi and zucchini. 

I’ve received zucchini a few times now and every time I’ve grilled or fried them and then thought to myself, ‘That was nice but why didn’t I make zucchini bread?’

So this time I specifically ordered a kilo of zucchini so I could make bread. I searched for a sugar free recipe so that Paul could eat it too and what I came up with was delicious!

zucc

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No knead wholewheat artisanal bread

The #BestBossEver sent me a link on Facebook to this recipe and I knew I had to try it for Shabbat tonight. 

Although the actual preparation takes all of 5 minutes, you do need to prepare your dough a minimum of 8 hours before you want to bake it. 

So I made my dough last night before I went to bed. It literally took 5 minutes. This afternoon I baked it, which took about 20 minutes to heat the oven and let the dough rest after shaping and a further 45 minutes to bake. 

image

Here’s the recipe. 

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Whole wheat scones of yumminess!

Over the last few months, Paul’s blood sugar has started acting up. He’s now on a new medication and I’ve renewed my efforts to cook and bake healthier, more diabetic friendly options.

On Saturday we decided to watch a movie with the kids and I wanted to make a snack of some sort that we could all enjoy.

I cant really remember what made me think of scones but I bought some organic whole wheat flour and decided to do a google search.

scone2

The results were divine. The kids went back for 3rds and 4ths and Paul said the scones were excellent.

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A lesson in patience

A few weeks ago Louisa posted that she was making sourdough. I hounded her relentlessly on Twitter about the process and she inspired me to try it myself.

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I knew it was going to take time, you have to create a starter (a mix of flour and water that creates a natural yeast) and that it would take at least a week for it to be ready. I didn’t realise that actually making the bread would take almost an entire day (PSA: read the recipe from start to finish before you begin), because the yeast is not instant it takes much longer for the dough to proof (rise) than normal bread.

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Starter

So, yup, not only did I learn how to make sourdough, I got a healthy lesson in patience.

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I have to say, the time it took was well worth it. My bread was delicious, especially with a big bowl of homemade chicken soup!

First up: How to make a starter

[yumprint-recipe id=’19’]Now for the bread recipe.

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Crispy crust, yummy bread

I wanted something really simple to start with and I found a recipe on BBCGoodFood that looked like it fit the bill. I think my recipe still needs some tweaking but it was delish!

[yumprint-recipe id=’20’]All photos by Paul