Tag Archives: Chilli

Kale & Chilli English Muffins.

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I LOVE BRUNCH. Like seriously LOVE IT. It’s the joy of breakfast food but in bigger portions AND with a wider scope of ‘acceptable’ food options, what’s not to love. I saw this recipe on the little loaf’s blog a while back, and following my foray into the world of buckwheat flour I was keen to try some more recipes that used it. I found that I needed to cook the muffins for a lot longer than suggested on the little loaf’s blog, and I added/removed a few items from the ingredients list (mainly as I was too lazy to go and buy the correct ingredients). I also took a very lazy approach, using a food processor as much as possible, as no one needs to be chopping on a sunday morning, especially one that looks like this…

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Kale and Chilli English Muffins (adapted from thelittleloaf)

Ingredients:

(makes six)

5g butter
10g olive oil
1 tsp chilli powder
150ml semi skimmed milk
110g curly kale
5g dried yeast
150g strong white bread flour
75g buckwheat flour
Pinch sea salt
Polenta, cornmeal or semolina for dusting

Method:

1) Heat the oil in a large frying pan over a medium heat, add the kale and fry for 3-4 minutes, then add the butter.

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2) Mix together the chilli powder and milk, pour over the kale and cook until wilted. Leave to cool for 5-10 mins then transfer into a food processor, draining some of the excess milk off. Blitz gently till finely chopped, but not pulp.

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3) In a large mixing bowl mix the bread flour, buckwheat flour, salt and yeast, ensuring you place the salt and yeast at opposite ends of the bowl (otherwise the salt will kill the yeast!) Add the now cooled down kale mixture then add enough tepid water to form a dough (the dough will be quite sticky)

4) On a lightly floured surface, knead your dough for 10-15 minutes until it feels more elastic and smooth. Place in a lightly oiled bowl, cover with clingfilm or a plastic bag and leave in a warm place for 30mins- 1 hour to rise.

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5) Place a heavy-based frying pan over a low heat. Then dust your work surface with polenta,semolina or cornmeal. Place your now risen dough on top and using your hands press out till around 2cm in thickness. Using a 7.5cm cookie cutter (or water glass) cut out your muffins, ensuring both outsides are covered with polenta/cornmeal/semolina.

IMG_09896) Place the muffins in the frying pan, leaving gaps in between them. Cook for 5-10 minutes before flipping (keep checking to make sure they’re not burning!) If you find they are taking a long time to cook, or are not convinced they are cooked all the way through you could pop them in the oven for 10-15 minutes.

7) Serve warm with lashings of butter, they’re even better when toasted.

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Sunday brunch cooking needs a soundtrack (as does pretty much every activity) so here’s a few of my current obsessions. I love a good cover song (note: a good one) and these are my current favourites…

 

 

 

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Veggie Fortnight- Nights Nine and Ten

It seems to be becoming a habit that I fail to document one day and have to make up for it on the next. Night nine consisted of a LOT of vegetarian food, a reappearance of pizza pittas and some home made fettuccine with spinach pesto, roasted tomatoes and chilli. But your imaginations will have to suffice as I have no pictures (and you can probably imagine a better looking meal than I can make, if I’m being honest) Moving on to Night Ten…

Night Ten.

Night ten followed a similar italian theme with Spinach and Ricotta Gnocchi. A quick and easy recipe for a lazy evening in watching Great British Bake Off. Unlike normal Gnocchi it contains no potato, which gives it a slightly looser texture and a less uniform look, but if the spinach gnocchi are kept small they’ll cook well and look reasonably neat (like tiny little dumplings).

Spinach & Ricotta Gnocchi. 

 

 

Ingredients;

200g spinach leaves

handful of parsley

140g of ricotta

85g plain flour

50g feta cheese

2 medium eggs

Salt and Pepper to taste

Method

1) Place the spinach in a deep bowl, pour over boiling water and leave for two minutes to wilt, afterwards drain and using a tea towel or kitchen paper squeeze as much excess water out as possible. Then finely chop ( it will be one big mush)

2) In a bowl mix together the spinach, ricotta, chopped parsley, plain flour, feta cheese (crumbled into small pieces), beaten eggs and season to taste.

3) Fill a wide, shallow bowl with water, this will be to dip you hands into in order to form your gnocchi balls with ease. Take a small amount of the mixture and roll into a small ball, around 1cm in diameter. Place on a plate and refrigerate for 30 mins.

4) Bring a large pan of water to boil, once at boiling point turn the temperature down slightly. Cook the gnocchi in batches so they do not stick together (keep the cooked batched in a low oven to keep warm) The gnocchi will sink at first, once it floats to the top, give it one more minute to cook and remove from the water with a slotted spoon, ensuring to leave behind as much liquid as possible. Continue until all the batches are cooked. I served mine with a green salad, chilli mushrooms and a poached egg.

 

 

 

P.S, I freaking love this song,