tomato bread

This bread has a really intensive taste of tomatoes with a hint of fried onion. As you can see it also has a lovely color of the crumb and it's so easy to make. I pretend that it is a good way of smuggling some veggies into your diet as well. It has to be healthy and good for you if it contains tomatoes, doesn't it? And crust is amazing!

for one decently sized loaf of tomato bread you will need:


   1     can (400 g) of chopped tomatoes
   3     cups of plain flour
 0.5     cup of tepid milk
  14     g of dry yeasts
   1     tspn of salt
 handful of dry fried onion


No quantum physics in here. Mix milk with yeasts, add 1 cup of flour and leave in warm place for 15 - 30 min. After that time you should see yeasts actually starting to do their job: mixture should be rich in bubbles and slightly raised. Add the remaining ingredients and knead until you obtain rather loose but elastic dough. If you think dough is to loose, you can add more flour. Leave in the warm place until the mixture doubles its size (it took 45 minutes in my case).


Knead the dough for a while (lovely orange-reddish colour) and shape it into round loaf. Dust it generously with flour and place in the baking tin, (I used a regular cake baking tin). To ensure that the bread won't stick to the tin I lined it with a layer of flour as well.


Let the dough stand in warm place until it's well risen (at least doubles its size - I waited for slightly more than 1 hour). Bake for approx. 30 minutes in the oven preheated to 230 degrees C. Don't eat while warm or your belly will hurt!

Yummy sandwich with butter and Italian ham.

chocolate pistachio cupcakes

Amazing! Crispy early autumn morning, cup of coffee in front of your house, lazy thinking about all nice things you can do on Sunday. I made 12 moist but not too heavy chocolate cupcakes topped with melted milk chocolate. Salted pistachio nuts on top sharpened up the taste. Smell of autumn leaves, bright sunshine, let's go for a walk.

to make 12 big cupcakes you will need:

CUPCAKE BATTER
     2  eggs
  0.75  cup brown sugar
     1  cup self-raising flour
   2/3  cup of milk
   1/3  cup of oil
     2  headed tbsp of unsweetened cocoa
     1  tsp of baking soda

FROSTING
 100  g milk chocolate
 handfull of pistachio nuts, chopped

Embarrassingly easy. Mix dry ingredients and add milk, oil and eggs. Fill cupcake cases up to 3/4 of their height, bake for approx. 20 minutes at 180 degree C. Allow to cool and cover with melted chocolate (I always melt it in the microwave set at low power). Sprinkle with nuts. Eat.

 

raspberry-blueberry muffins

Damn good muffins. No other comments necessary! 

  To prepare 12 big muffins you will need:

  1      cup of frozen blueberries

  1      cup of frozen raspberries

  2      cups of self raising flour

 50      g melted butter

0.5      cup yogurt

0.5      cup brown sugar

0.5-0.75 cup of milk.

1        egg

Mix flour and sugar, add butter, egg, and yogurt. Mix briefly again and add from 0.5 milk. Muffin batter shouldn't be to fluid, but if it's really thick add the remaining milk. Add fruits (no need for defrosting!) and mix really briefly again. Fill muffin cases with batter and sprinkle top of each muffin with some brown sugar - delicious crust will develop. Bake for approx. 25 minutes in the oven preheated to 190 degrees C. 

Important: don't over-mix the batter, otherwise muffins will turn out dry!

Seriously, it can be the best muffin recipe I've  ever came out with!

simply nice scones

Super easy recipe - actually the more careless you are the better scones you bake. With really crunchy crust and soft, light crumble. Add jam, butter, creme fraiche, several cups of coffee, please don't let this Sunday morning to end.

For 8 medium sized scones you will need:

2.5  cup of self-raising flour

70   g of soft salted butter

0.5  cup of sugar

1    egg

0.5  cup of milk

Mix flour and sugar, add butter, egg and milk. Remember not to over knead! Flatten obtained dough on surface sprinkled with flour to 1.5 inch thick and cut out your scones with knife or alternatively, small glass/cup/biscuit cutter. Bake in preheated oven for approximately 20 minutes, 200 degrees C. 


It is important not to overmix the scones dough because mixing builds up gluten, which makes the final product more of the stone rather than a nice, leavened scone.