Showing category "savoury" (Show all posts)

Buckwheat nut crackers

Posted by Bake Club on Saturday, February 11, 2017, In : savoury 

Love making my own crackers! Buckwheat flour works really well in combination with nuts of your choice for more nutrients. You can also grind sunflower and pumpkin seeds.

1 c buckwheat flour
1 c ground nuts (I used walnuts and cashews)
1 tsp salt
3 tsp sesame seeds
1/4 c oil
up to 1/2 c water
seasonings of choice - e.g. pepper, cumin, paprika

Preheat oven to 175C. Line 2 baking trays with baking paper.
Mix all the dry ingredients in a bowl. Stir in oil then slowly add water to form into a ball.
Roll ou...
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Cheese crackers

Posted by Bake Club on Thursday, January 12, 2017, In : savoury 

These lil' cheesey morsels are great eaten the same day as baking. Because they are gluten free they will soften overnight so put in the oven again for a few minutes to crisp up.

2 c almond meal or flour
2 tsp coconut flour
1/2 tsp xantham gum
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne 
1/4 tsp onion powder if desired
1 egg
3 Tbs butter
2 1/2 c grated cheese

Place all the ingredients in a food process and blitz until a dough forms.Roll into a ball, wrap in cling film and chill in fridge for at l...
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Miso sesame eggplant

Posted by Bake Club on Saturday, February 27, 2016, In : savoury 

Some people like eggplant in ratatouille but I prefer Asian flavours. This is from My New Roots by Sarah Britton (Clarkson Potter, 2015), really yummy way to bake eggplant.

2 eggplants
knob coconut oil, olive oil or ghee
2 Tbs white miso
1 Tbs brown rice vinegar
1 Tbs tahini
1 tsp maple syrup (I used rice malt syrup)
2 Tbs sesame seeds
3 Tbs minced chives or spring onion if using

Preheat oven to 200C. Line a baking tray with baking paper.

Slice the eggplants in half lengthwise. Score the fle...


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Nut and sesame crackers

Posted by Bake Club on Saturday, February 20, 2016, In : savoury 

This is a Ceres Organics recipe. They came out a bit crumbly so I'll add more binder next time. I didn't realise I've made these previously. I think the round shapes look cuter though.

1/2 c almond meal
1/2 c ground cashews
2 Tbs ground flaxseed
3/4 tsp sea salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice malt syrup)
1 Tbs olive oil
1-2 Tbs water

Put all dry ingreds in a food processor except sesame seeds and pulse until combined. Add remaining ingreds...


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Cheesy kale chips

Posted by Bake Club on Wednesday, January 6, 2016, In : savoury 

I've made a few kale chips in my time, but all in the oven. Sometimes they suffer from too crispiness from lack of monitoring. Ok, burnt. I don't know why I haven't done them in the dehydrator before but now I'm never going back. This is exactly what Terry Walters says in her book Eat Clean, Live Well (Sterling Epicure, 2014). She gives recipes for chile, falafel and cheesy dressings and I was drawn to the cheesy one first.
2 bunches kale (about 8-10 leaves)
1/2 red capsicum, chopped
1/4 c tahin...
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Sweet spiced nuts

Posted by Bake Club on Thursday, December 24, 2015, In : savoury 

Another great recipe from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015).

1/3 c rice malt syrup
2 tsp sea salt
2 tsp ground cinnamon
½ tsp all spice or nutmeg
1 tsp chilli powder (I used 1/2)
1 tsp cayenne powder
4 c mixed nuts

Put nuts in a bowl. Melt rice malt syrup with the spices and pour over nuts. Mix well to combine. Tip onto baking paper and spread out to one layer. Bake for 40 min, turning after 20 min. T...


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Sunflower seed falafels with tahini dipping sauce

Posted by Bake Club on Sunday, December 20, 2015, In : savoury 

One of my fave pastimes is borrowing cookbooks from the library and poring over all the recipes. There are so many great wholefood cookbooks out there now I’m spoilt for choice. This is from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, 2015). I get something out of every book I delve into, and this one is no exception.

Makes 30 balls
½ c sunflower seeds
½ c cashews
1 Tbs nut butter
2 Tbs basil leaves
½ tsp ground cumin
2 Tbs lemon juice
½...


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Parmesan shortbread

Posted by Bake Club on Friday, December 18, 2015, In : savoury 

Similar to my cheese straws, these little savoury coins are so moreish. From Nigella Lawson’s Nigellissima (Chatto & Windus, 2012).
150g flour (I used wholemeal spelt)
100g softened butter
75g grated parmesan
1 egg yolk
Mix all the ingredients in a bowl until a dough forms. Turn out onto a surface and knead for about 30 seconds until smooth. Divide into 2 and roll each half into a cylinder about 3cm in diameter. Wrap tightly with cling film and chill in the fridge until firm,...


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Prawn and sesame toasts

Posted by Bake Club on Sunday, December 13, 2015, In : savoury 

Not baked but deep fried! This Chinese-style snack is from Peter Gordon's Everyday (Harper Collins, 2012). They are so crunchy-yummy-moreish.
250g raw prawn tails, shelled and cut into chunks
1 spring onion, sliced
2 tsp cornflour
2 tsp fish sauce or soy or tamari
3 Tbs sesame seeds
8 slices bread, crusts removed (my mixture was enough to spread on 12 slices)
vegetable oil for deep frying
Preheat oven to 100C.
Place prawns, spring onion, cornflour, fish sauce and half the sesame seeds in a food proces...
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Spaghetti and cheese bread tartlets

Posted by Bake Club on Sunday, December 6, 2015, In : savoury 

I can't believe I haven't made these before - a Kiwi classic recipe I found in Peter Gordon's Everyday (Harper Collins, 2012). Like an open version of spaghetti toasties or jaffles.
100g melted butter
12 slices sandwich bread, crusts removed
1 can spaghetti in tomato sauce
1 c grated cheese
Preheat oven to 180C. Butter a 12-muffin tin and place in the freezer for 1 minute to set the butter. Press the bread into each muffin pan and brush with the remaining butter - inside, tops and sides.
Spoon the ...
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Ratatouille cobbler

Posted by Bake Club on Monday, November 30, 2015, In : savoury 

Have you visited Sainsbury Food Rescue? You just input the ingredients you want to work with and they suggest a whole lotta recipes for you! So helpful when it's 4 o'clock and you don't feel inspired to cook dinner or need ideas for a sweet treat that you don't have to shop for. So I typed in eggplant and this hearty stew looked just what I felt like. I served it with rice too.
1 eggplant cut into chunks
2 red onions cut into wedges
2 peppers cut into chunks
olive oil
2 courgettes cut into chunks
3...
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Parmesam, paprika & rosemary crackers

Posted by Bake Club on Monday, April 13, 2015, In : savoury 

From the April-May 2015 issue of Dish magazine. Very tasty. Be sure to chill for at least 20 min so it will be crispy when baked. I forgot to sprinkle Parmesan on top before baking (hence they don't look as good as in the magazine!)
1 c flour
1/2 tsp sea salt
1/2 tsp smoked paprika
2 tsp finely chopped rosemary
2/3 c grated Parmesan
60g chilled butter, diced
4 tbs cream

Preheat oven to 160C.
Place all ingreds except cream in a food processor and process until well combined. Add the cream and pulse to ...
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Turmeric butter

Posted by Bake Club on Saturday, April 4, 2015, In : savoury 

Thanks to Buffy from Be Good Organics for supplying an easy recipe for a healthy alternative to butter! I made doubled her amount and it filled this small jar perfectly (prob around 350ml). I've halved the salt content in my recipe as I thought it was a bit too salty.
Our 2.9-year-old loves butter (even after I hide it she will pull up a stool, find it on the bench and get her fingers in!) so this will be a great alternative for her.

I'm using organic, cold-pressed ingredients:

2/3 c coconut oil...
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Super quick pizza

Posted by Bake Club on Wednesday, March 4, 2015, In : savoury 

This dough only rises in 15 minutes!

1 tsp active dried yeast
1 c warm water
1 tbs oil
pinch salt
2 1/2 c flour

Mix yeast in warm water in a large bowl until dissolved. Stir in oil, flour and salt and mix until dough is formed. Place a tea towel over the bowl and let rise for 15 min.
Preheat oven to 190C. Spread dough onto pizza pan, sponge roll pan, pizza stone or baking sheet. Top with your favourite toppings and bake until cooked (around 15 min). I did tomato paste bass, salmon and capers and cou...
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Nut crackers

Posted by Bake Club on Wednesday, February 18, 2015, In : savoury 

Continuing my experiments with crackers, here's a recipe from Ceres.
1/2 c almond meal
1/2 c cashews
2 Tbs flaxseed
3/4 tsp salt
1/3 c sesame seeds
1 sprig rosemary, chopped
1 Tbs coconut nectar syrup (I used rice syrup)
1 Tbs olive oil
2 Tbs water

Place all ingredients except sesame seeds and rosemary in a food processor. Pulse until finely ground. Add remaining ingreds and pulse for a few more seconds until mixture forms a ball. Wrap dough in plastic film and refrigerate at least an hour.
Preheat oven...
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Sunflower, sesame and herb crackers

Posted by Bake Club on Wednesday, February 11, 2015, In : savoury 

Have been enjoying the odd quiet coffee break at Mondays and leafing through Eleanor Ozich's My Petite Kitchen Cookbook (Murdoch Books, 2014). Here's her seed cracker recipe. The garlic adds a strong savoury taste but it's moreish.
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

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

Place the sunflow...

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Satay cauliflower bites

Posted by Bake Club on Wednesday, February 4, 2015, In : savoury 

By Sophie

This is a really great savoury way to eat a vegetable as a snack.
1 head of cauliflower
cut into small bite size pieces
2 cups of water
1 tsp cumin 
1/2 tsp smoked paprika 
2 tbs peanut butter 
Add everything but cauliflower to a pan and combine over low heat, as it simmers add the cauliflower, keep cooking til the liquid turns into a paste and the cauliflower is covered in deliciousness. 
Put cauliflower piec
es in the dehydrator for 4 hrs and BOOM crunchy 'popcorn' goodness!
...
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Pepper crackers

Posted by Bake Club on Sunday, January 11, 2015, In : savoury 

These turned out so well! Crunchy peppery goodness. From Spice by Christine Manfield (Periplus, 2005)
2 c flour
1 tsp freshy ground black pepper
1/2 tsp salt
1 tsp fine sugar
3 1/2 tbs lemon juice
1/3 c water
3 1/2 tbs olive oil

Mix dry ingredients then process in food processor with the liquids to make a crumbly dough. Work the dough on a bench surface until it comes together in one mass. Roll in plastic wrap and rest at room temp for 1 hr.
Preheat oven to 160C. 
Cut dough into 6 pieces. The recipe u...
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Caramelised onion and courgette crackers

Posted by Bake Club on Saturday, January 3, 2015, In : savoury 

I appropriated this recipe from Megan May's The Unbakery cookbook (Beatnik, 2014), she of  Little Bird unbakeries - one of my favourite Christmas presents! I'm not a raw purist so I used caramelised onions I'd made before in the fry pan and put the crackers in the oven for 15 min first before dehydrating till crispy.

3 onions that have been caramelised
1 courgette, grated
1/3 c flax seed
3/4 c sunflower seeds (soaked 4-5 hours)
4 Tbs tamari
5 Tbs cold pressed olive oil
1/3 c date paste
1 Tbs chopped ...
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Sunflower crackers

Posted by Bake Club on Wednesday, December 31, 2014, In : savoury 

Really like these savoury biscuits that use seeds. Another Ceres recipe.
1 c flour (I used wholemeal spelt)
3 Tbs sunflower butter (I just used ground pumpkin seeds)
2 tsp sunflower oil
4 Tbs water
pinch sea salt
sesame seeds for topping

Preheat oven to 160C.
In a bowl combine flour, butter and oil. Gradually add water to make ball of dough. Knead until there are no lumps and dough is silky. Form into ball and leave to rest for 5 min (I wrapped mine in plastic wrap and put in fridge for 10 min).
Roll ...
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Cornbread

Posted by Bake Club on Sunday, June 8, 2014, In : savoury 

By Frances
I've had this cornmeal sitting in the pantry for AGES so had to make something to go with a lovely ripe avocado and chill adzuki beans. It was a little crumbly but still lovely and moist. I adapted the recipe from Simply Recipes.

  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk (I used yoghurt)
  • 1 egg (optional)
  • 6 Tbsp unsalted butter, melted

Preheat oven to 180C. Line ...


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Raw vegan tacos

Posted by Bake Club on Saturday, December 14, 2013, In : savoury 

By Sophie
Such a healthy summer meal!

Walnut "Mince"
1 cup of raw almonds
2 tbs tamari or soy sauce
1 tsp olive oil or coconut oil
pinch of sea salt
1/2 tsp paprika
pinch of chilli flakes

Place all ingredients in a blender or food processor and pulse until it has a mincey looking texture. This won't take long, making sure you don't over blend it otherwise it will turn to paste.


Cashew "sour cream"
1 cup raw cashews (soaked for two hours)
pinch of sea salt
1 tablespoon apple cider vinegar
J...
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4-seed crackers by Frances

Posted by Bake Club on Saturday, July 13, 2013, In : savoury 

I got this recipe from Homegrown Kitchen - really easy!

1 cup sunflower seeds
1 tablespoon coconut oil or olive oil
1/2 cup sesame seeds
1/4 cup flax seeds of chia seeds
1 tablespoon poppy seeds
1/2 teaspoon sea salt + extra for sprinkling
1/2 teaspoon kelp granules (optional – add extra nutrition)

Put the sunflower seeds in a bowl and cover with water, soak overnight. The soaking releases phytic acid found in seeds and whole grains that can interfere with mineral absorption. It also plump...


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Cheese, apple & spice scones by Ginny

Posted by Bake Club on Sunday, June 16, 2013, In : savoury 

These are from the latest Dish magazine... I've made them twice, they are delicious and totally addictive...

2 apples, pealed, cored and diced into 1cm bits (roughly)
2 C flour
1 Tbsp baking powder
1/4C caster sugar (I used a bit less)
1/2 tsp salt
1/2 tsp allspice
1 C grated sharp tasty cheese
50g very cold butter
1 C milk
(they also use 1 egg, beaten, which they use to brush them before baking, but I didn't bother)

Heat oven to 180C
Spread apple on a tray on baking paper, and bake for about 20 minut...

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Savoury pinwheel scones by Frances

Posted by Bake Club on Thursday, June 6, 2013, In : savoury 

This recipe is from Gran’s Sweet Pantry by Natalie Oldfield (HarperCollins, 2013). I didn’t have cream cheese or parmesan on hand so I used a bit of sour cream, pesto and brie.

3 c self-raising flour

½ tsp salt

50g butter

½ c grated parmesan

1 ½ c milk

250g cream cheese

1 Tbs capers, chopped

1 c rocket, chopped

200g hot smoked salmon

Preheat oven to 210C. Line a baking tray or cake tin with baking paper.
Sift flour and salt into a bow. Rub in butter until...


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Frances makes ciabatta

Posted by Bake Club on Wednesday, May 22, 2013, In : savoury 

I had such success with a loaf of ciabatta this weekend I made another one the day after. The recipe is from Alessandra Zecchini’s Savour (New Holland, 2006). Such an easy recipe and I didn’t even get my hands doughy.

300ml warm water

2 tsp active yeast granules

¼ tsp sugar

300g flour

pinch salt

Place water in bowl with yeast and sugar. After yeast starts to bubble, about 5 mins, add flour and salt and mix into a dough. (It is very sticky and runny so I just use a...


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Frances's carrot pulp crackers

Posted by Bake Club on Wednesday, July 4, 2012, In : savoury 

OK, these aren't baked, they're dried raw in the dehydrator. It's my new favourite thing. This excellent recipe is adapted from the Foods for Long Life blog. All this time I've been chucking the pulp from my juicer, now I'm freezing it to use later in crackers or baking.
There are 2 batches of crackers pictured here. I used carrot pulp in one and carrot/beetroot/apple in the other.


makes 60 crackers

1/2 cup flaxseeds
1 cup room temperature water

1/2 cup sunflower seeds, soake...


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Frances makes mushroom and fennel ragout with cheese scones

Posted by Bake Club on Wednesday, June 27, 2012, In : savoury 

This is from Allison Pirrie’s wonderful Pease Pudding website. I saw the pic and was instantly craving its heartiness. Unfortunately I didn’t have fennel on hand, so I used celery and added a few more fennel seeds.

Ingredients for Scones
200g self raising flour
80g butter
pinch of salt
Pinch of cracked black pepper
100g grated cheddar cheese
150ml of milk
1 tblsp Dijon mustard
Handful of thyme

Ingredients for Ragout
800g white or brown button mushrooms, washed and ha...


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Frances's dried kumara

Posted by Bake Club on Friday, April 6, 2012, In : savoury 

OK, this isn't baking, but it does use the oven and I just wanted to share my all-time favourite snack. Mama Chan used to make these in her childhood in China - sweet potato slices dried in the sun. Then she made dried kumara throughout my childhood and I always gobbled them up.
Boil a pot of kumara with the skins on until just cooked through. Drain and leave to cool. Scrape the skin off with a knife. Slice into 1cm-thick slices. Spread on to a wire oven rack. Dry for several hours at 50-100C...
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Frances's ajo blanco

Posted by Bake Club on Friday, February 10, 2012, In : savoury 


Okay, this isn't baking but as I have previously posted gazpacho, one of my favourite soups to make in summer  (http://bakeclub.yolasite.com/index/frances-s-favourite-summer-soup-gazpacho-), I had to also include ‘white garlic’ soup from the Spanish, which is equally easy to make and tasty.

 

4 oz (1/2 cup) blanched, peeled almonds*

3-4 slices stale baguette or white bread

3 cloves garlic

4 cups water

5 Tbsp extra virgin Spanish olive oil

3-4 Tbsp Spanish sherry...


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Frances's smoked fish pie

Posted by Bake Club on Friday, January 20, 2012, In : savoury 

Thanks Jamie Oliver for this recipe, which doesn't include a white sauce, you just grate the veg into the dish - simple and use less pots! I added a puff pastry top to impress our dinner guest. He had 3 helpings.

1kg potatoes
1 carrot
2 sticks celery
150g Cheddar cheese
1 lemon
1/2 fresh chili
handful fresh parsley
300g smoked fish (I used terakihi, Jamie used salmon and haddock)
125g king prawns (optional, I didn't have any)
olive oil
salt and pepper
chopped spinach, optional
couple of ripe tomatoes, opt...
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Cheesy zucchini muffins by Frances

Posted by Bake Club on Friday, December 16, 2011, In : savoury 

2 c self-raising flour
½ tsp salt
black pepper to taste
1 c grated cheese
50g butter, melted
2 large eggs
¾ c milk
250g zucchini, grated (about 3)

Heat oven to 210C. Line 12-muffin or 24-mini muffin tray with lightly greased muffin cases or just grease the tray. Mix flour and salt in a bowl with pepper and cheese. Mix eggs and milk in another bowl, add zucchini and butter. Fold dry ingreds into egg mixture and mix to just combined. Spoon into muffin cases amd bake for 12-15 min un...


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Frances's snapper pizza

Posted by Bake Club on Sunday, December 4, 2011, In : savoury 

I have to say, this is the best pizza I've ever made. It was almost as good as the Leigh Sawmill pizza. I made 3 kinds that day - snapper, capers and dill; aubergine and sage; and asparagus and roasted capsicum. I used Alessandra Zecchini's basic pizza dough from her book, Savour.

300ml warm water
2 1/2 tsp active yeast granules
1/4 tsp sugar
500g flour
pinch salt

In a large bowl dissolve yeast and sugar in the warm water. When it starts to bubble add flour and salt and mix into a dough for about 1...
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Frances’s cheese straws

Posted by Bake Club on Monday, October 17, 2011, In : savoury 


I had a strange hankering for good ol' cheese straws tonight. That crunchy, cheesy, salty hit. Also it's my turn for the office morning tea so I'm serving these plus a date loaf.


2 cups all-purpose flour (I used spelt and white)

2 cups grated cheese

3/4 cup butter or butter substitute (about 180g)

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 cup water

  1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with ...

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Frances makes Alessandra’s corn loaf

Posted by Bake Club on Saturday, July 9, 2011, In : savoury 


Alessandra
does a corn loaf with sultanas in her book Savour. I did a savoury version with cheese and gluten-free flour. Turned out to be a good firm loaf that cut easily. The slices toasted well too.

 

250ml warm water
2 tsp active yeast granules
¼ tsp sugar
200g flour (I used gluten-free mix)
100g fine ground cornmeal
pinch salt
1 c grated cheese

Place warm water in large bowl, add yeast and sugar and set aside. When yeast starts to bubble, add cornmeal, flour and salt...


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Frances makes polenta bean bake

Posted by Bake Club on Saturday, June 18, 2011, In : savoury 


This recipe is from Healthy Food Guide. It turned out really well and leftover lunch tasted good too.

2 teaspoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, trimmed, chopped
1 red capsicum, chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
pinch dried chilli flakes
1/4 cup no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1⁄3 cup chopped fresh basil
75g fresh baby spinach
400g can borlotti beans, drain...


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Caramelised onion quiche by Frances

Posted by Bake Club on Thursday, June 9, 2011, In : savoury 

From my batch of caramelised onions I made lentil pie, used them as a topping on bread and also added them to these quiches. Again, I used ready rolled pastry for a quick baking effort. I blind baked the pastry for about 25 mins for the large quiche and 15 mins for the mini ones.
The filling is a mix of 6 eggs, 150 ml cream, caramelized onions, chopped green olives, roasted red peppers, brie, fresh mung bean sprouts, sprinkle of salt and pepper and topped with a little grated cheddar cheese. ...

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Frances makes proper lentil pie

Posted by Bake Club on Thursday, May 26, 2011, In : savoury 

What to do with leftover cooked lentils and ready-rolled pastry? Make a good ol’ pie with bottom and top crust.
I blind baked the bottom crust for about 20-25 mins at 180 C.
I made the filling by sautéing these finely chopped veges:
1 onion
3 cloves garlic, crushed
1 carrot
1 stick celery
1 pepper
few sundried tomatoes
1 tsp dried oregano
1 tsp dried marjoram
1 tsp cumin
1 tsp coriander powder
salt and pepper

To the cooked veges I added 2 cups cooked brown lenti...


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Roasted tomato and paprika soup by Frances

Posted by Bake Club on Tuesday, March 1, 2011, In : savoury 

I'm on a roll with soup. I know this one looks a bit like the gazpacho I made (tomato is tomato is tomato)
but this one is roasted, and uses tomatoes from Nabby, a very special suburb in Auckland
(Nic and Ben’s Back Yard). The recipe is adapted from Heidi Swanson’s Super Natural Cooking.

5 tomatoes, cored and quartered
1 large red capsicum, seeded and quartered
3 onions, quartered (Heidi uses brown onions)
salt and pepper
5 cloves garlic, unpeeled
3 c vegetable s...


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Frances’s favourite summer soup – gazpacho!

Posted by Bake Club on Sunday, February 27, 2011, In : savoury 


Gazpacho! You need to say it several times in a Spanish accent. GazPAcho! Not baked, but that’s why it’s so easy and quick to make.

 

Chuck in a blender or food processor:
about 1/2 kilo peeled and chopped tomatoes, a variety if you like
1 cucumber peeled, seeded and chopped
1 red pepper seeded and chopped
2 cloves garlic peeled and chopped
1/2 onion chopped if you like, brown or red
1/3 c olive oil or thereabouts
2 tbs vinegar, any kind

1-2 tbs lemon juice
1 tbs wate...


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Lentil as anthing by Frances

Posted by Bake Club on Friday, February 4, 2011, In : savoury 


This lentil loaf was easy to make. I actually made two to feed 10 people. Start with 2 c of cooked lentils (I used puy).

Saute:
1 onion, chopped
2 cloves garlic, crushed

Mix in:
1 c carrot, grated
2 Tbs tomato paste
1/2 tsp dried basil
1/2 tsp dried parsley (or any herbs you like)
black pepper
salt

Put everything in a bowl with the lentils. Mix in 2 eggs, 1 c dried breadcrumbs, some chopped nuts (I used hazels). If you need more moisture add water or vege stock.
Pour into loaf tin and whack in an oven at...
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For the love of RAW - Frances's rice rolls

Posted by Bake Club on Tuesday, January 18, 2011, In : savoury 

OK, I'm branching out here on Bake Club by including something not baked at all! I am embracing raw food much more these days - we try for 50% raw in most main meals. I've been to some great raw/superfood talks and learnt a bit about the importance of enzymes in raw food and fermented foods. So here are some supereasy Vietnamese-style rice rolls. I had them once at my friend Lizzie's dinner party - she laid out all the fillings and we just made them up ourselves. I brought along some ajo blan...
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Frances's self-crusting quiche cake

Posted by Bake Club on Monday, December 20, 2010, In : savoury 

At the 2nd Bake Club meet I made a quiche in a fancy cake tin.

4 Free Range Eggs
1C Milk
1C Rice Flour
1t Baking Powder
1C Grated Cheese
Salt & Pepper
Any vegetables you like cut into small pieces. I used mushrooms, asparagus, tomatoes and purple basil

Mix together eggs, milk, salt and pepper, then add flour and baking powder until just combined. Add in vegies and cheese. Pour into 20/23cm greased tin and bake at 220 C for 20-25 mins. Leave 5-10 mins before turning out.

Recipe f...


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A plate of pakoras by Frances

Posted by Bake Club on Tuesday, December 7, 2010, In : savoury 


Now that I’ve set a precedent by adding the deep fried frittelle di pere to Bake Club, here’s another fried snack featuring a new favourite flour at the moment, chickpea flour (aka garbanzo, gram, besan) or pea flour. This recipe is from Annabel Langbein.


Prep time:  5 mins + standing
Cook time:  3-5 mins per batchjk
Serves: Makes approx 30

 

2 cups chickpea or pea flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground o...


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Mama Chan's curry puffs

Posted by Bake Club on Tuesday, November 23, 2010, In : savoury 

 Filling:
1 potato, grated
1 carrot, grated
1 onion, finely diced
2 spring onions, chopped
10 water chestnuts, chopped
1 tsp ginger, minced
1 tsp garlic, minced
pinch of sugar
1 tsp salt
½ tsp pepper
1 tsp dry sherry
1 tsp curry paste or laksa paste
1 tsp sesame oil
1 Tbs curry powder

Pastry:
2 c flour
450g cold butter, grated
½ c milk to bind

OR use bought puff pastry, it’s still good

Mix together flour, butter and milk, knead to a dough. Divi...


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Frank's feta, cashew & sundried tomato mini bites

Posted by Bake Club on Monday, September 20, 2010, In : savoury 

My muffins tend to come out dry because: I bake them too long, I probably don't use enough eggs and I need to adjust temps and times for my wee benchtop oven. Still edible though.

375g (2 1/2 cups) gluten-free flour
1 tsp baking powder
150g feta cheese, crumbled
1/2 cup chopped sundried tomatoes
1/2 cup chopped toasted cashews
finely chopped parsley
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
Finely grated parmesan, extra

Preheat oven to 180°C. Grease 2 mini muffins trays (12 muffins in each).
Sif...
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Baked Mushroom Risotto - one of Frances' fave meals

Posted by Bake Club on Tuesday, September 7, 2010, In : savoury 

No more slaving over a hot stove waiting for risotto rice to cook! Bake it!

2 T olive oil
1 onion, chopped
2 garlic cloves, drushed
300g button mushooms, sliced or mix of dried porcini mushrooms that have been dehydrated and fresh shrooms
2 tsp thyme leaves or 1 tsp dried thyme
2 c arborio rice
5 c vegetable stock
grated parmesan
bunch of spinach leaves if you wish

Preheat oven to 200C. Heat large frying pan and add oil. Add onion and garlic and cook for 1 min. Add mushrooms and thyme and cook for 4-5 ...
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Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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