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| Garden Vegetable Frittata |
(Make: 16 x 26cm pan | Preparation: 15 minutes | Baking: 20 minutes + 35 minutes)
Ingredients:
2 1/4 cups (340g) All Purpose Flour
1/3 Cup (60g) Brown Sugar
1 Teaspoon Cinnamon Powder/Mixed Spice, optimal
180g Unsalted Butter, chopped
2 Tablespoons Ice Water
Apple Mixture:
4 - 5 Granny Smith Apples, peeled, cored, diced
1 Tablespoon Caster Sugar
Rind of 1 Lemon, optional
1 Tablespoon Lemon Juice
1/3 Cup (60g) Golden Raisin
1/3 Cup (35g) Rolled Oats
1/3 Cup (45g) Walnut Nuts, chopped
2 Tablespoons Chia Seeds, optional
Method:-
1. Preheat oven to 180°C (degree Celsius). Grease a 3cm deep, 16cm x 26cm brownie pan and line it with baking paper, allowing 2cm overhang on all sides.
2. Process flour, brown sugar, butter and spice(if using) in Bosch MCM 4 food processor until mixture resembles breadcrumbs.
3. Add 1 1/2 tablespoons chilled water and process until mixture just comes together to form a dough (adding more water if required).
4. Wrap 3/4 cup dough in cling wrap and refrigerate until firm. Press remaining dough using fingers tips or spatula evenly into the tin and bake it in preheated oven for 20 minutes or until pastry turns golden in colour. Remove and set aside to cool.
5. Next add apples, caster sugar, lemon rind and juice in a saucepan. Stir over low heat until sugar has dissolved.
6. Increase heat to medium-low, cover and simmer, stirring occasionally for 10 minutes or until apple is soft. Allow mixture to cool completely before stirring in raisin.
7. Spoon apple mixture over pastry base. Coarsely grate chilled dough into a bowl with rolled oat, walnut and chai seeds mixture then gently stir to combine.
8. Sprinkle dough mixture over apple mixture. Bake in 180°C (degree Celsius) for 35 minutes or until golden. Allow to cool completely in pan before sliced.
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| ABC Detox Juice | Lemon Berry Tarts | Baked Lemon Cheesecake |
|---|---|---|
Recipe adapted from The Modern Baker, Quick Brioche Braid.
(Make: 2 Standard Loaf | Preparation: 10 mins | Waiting: 1.5 hours | Baking: 20 mins)
Ingredients:
1/4 Cup(60 ml) Lukewarm(43°C) Milk
1 1/2 Cup Unbleach Plain Flour
1 1/4 Teaspoons Active Dry Yeast
56g Cold Unsalted Butter, cut into small cubes
28g Caster Sugar
1/2 Teaspoon Salt
1 Large Egg
1 Egg Yolk
Egg Wash:
1 Egg + Pinch of Salt, lightly beaten
Method:-1. Pour lukewarm(43°C) milk in a bowl and whisk in yeast till well-mixed. Next with a whisk stir in 1/2 cup of flour till it became a sticky dough.
2. Loosely cover the bowl with cling wrap and set aside until the dough slightly risen (about 20 minutes).
3. In a food processor fitted with dough blade, add in butter cubes, sugar, salt, egg and extra yolk.
4. Pulse the mixture until butter is finely chopped and well mixed throughout the mixture.
5. Scrape yeast mixture into the food processor and pulse about 5 - 6 times to till well mixed.
6. Add 1/2 cup of flour and pulse till the mixture is smooth(refer to the photo above).
7. Scrape down mixture in the bowl, add the remaining 1/2 cup of flour and pulse again until the mixture is well blended. Rest dough in food processor for about 10 minutes.
8. Start the processor and let it run continuously for 10 seconds till dough leaves the side of the processor.
9. Turn dough out on floured surface and give it a quick knead. Divide dough into half portion to make 2 loves of brioche.
10. Cut each dough into 3 equal pieces and roll each pieces into a thick rope (if the dough is too sticky, keep in the fridge for 20 minutes before plaiting).
11. Line baking tray with greaseproof paper, plait the dough and shown above and let it rise till dough in size (about 60 - 90 minutes, depending on the weather and room temperature)
12. Just before baking, lightly brush the dough with egg wash and bake in preheated 180°C oven for about 20 - 30 minutes(i bake mine for 22 minutes) or till golden and glossy in colour. Cool bread before slicing.
