I was thinking about what to do with broccoli recently. A lot of people like it, of course, and it's also crushingly good for you, so why not come up with some interesting ways to use it? In particular I was looking for something that could be a savoury breakfast item.
These muffins are pretty quick to make and are also good as a snack, a lunchbox item or perhaps on a party platter. I hope you'll give this recipe a try! Any feedback welcome.
Muffins don't keep well in my opinion so make them close to when you will use them...best fresh out of the oven and still warm!
Feel like snacking on something Javanese? No, not Japanese! Over a number of years on various trips to Indonesia I became quite familiar with Javanese cuisine, which although consumed by 100 million people or so on a daily basis is precious little known outside its heartland. I also spent 5 weeks living as an exchange student in Semarang, which in particular has a reputation as the home of wingko babat.
Wingko babat is a coconut-flavoured rice cake that is very easy to make. Why not have a go yourself? Enjoy them warm just out of the oven or cold for a day or two afterwards.
* Ingredient tip - you can get glutinous rice flour from Asian specialty grocery stores. Don't substitute it because it gives these sweets a characteristic gluey texture.
400ml canned coconut milk, & a dash of water
200g brown sugar
200g glutinous rice flour
150g dessicated coconut
1. Tip the coconut milk into a mixing bowl. Use a dash of water to rinse the can and add to the bowl as well. Meanwhile preheat an oven to 190C.
2. Measure the sugar into the mixing bowl. Stir vigorously until mostly dissolved.
3. Measure the glutinous rice flour and the coconut into the mixing bowl. Stir until well combined: the mixture should be thick like pancake batter.
4. Spoon the batter into a greased mini-muffin tray or into paper cups. Bake for 20 mins or until the wingko babat are beginning to turn golden brown.
5. Turn out on to a cooling rack and allow to cool for at least 5 minutes. Consume warm or cold. These bite-sized sweets are very good with strong black coffee.
Time: 25 mins.
Yield: 30 small cakes.
- add a teaspoon of vanilla essence to the batter. Or a pinch of salt. Some people think this helps lift the flavour.
- pour the batter into a shallow tray and bake it as a single mass, then cut it into diamonds or squares. Don't make it more than 2cm thick.
- Green it: add a teaspoon of pandan essence! This works both as a flavour and a colour, highly recommended. Pandan essence is also available from Asian specialty stores. I used to harvest pandan leaves from a tree grown in my back yard in Darwin but unfortunately Moonah's a bit cold for pandan :-/
Everyone's familiar with crumpets, but perhaps you haven't tried making them yourself? Home-made crumpets are surprisingly easy and well worth the effort for the delicious outcome. Maybe not an everyday breakfast but unbeatable for a little lazy indulgence.
I'm assuming your have some bubbly, active sourdough starter. If you don't, come to an Otis Beanery sourdough class for a thorough grounding in the basics :-)
Don't forget you'll need four rings about 10cm diameter for baking the crumpets. See end notes about crumpet rings.
1. Put the following ingredients together in a large bowl the night before you make your crumpets:
30g sourdough starter
180g plain flour
Mix well, cover and leave at room temperature overnight. The batter needs at least 12 hours.
2. In the morning, lightly grease a large, flat, heavy (e.g. cast-iron) pan and place it on a low heat to warm up.
Meanwhile dd the following to the overnight mixture:
2/3 teaspoon salt
1 teaspoon sugar
2/3 teaspoon bicarbonate of soda
Stir well so the batter is thoroughly mixed. It should be a little frothy and quite thick; if not thick enough the crumpet holes won't set.
3. Place the four crumpet rings in the pan and pour batter into each of them until about 7-8mm thick. There should be a little headroom as the crumpets will rise. Cook for 10 minutes uncovered until the bubbly top just begins to set.
4. Cover and bake another 3 minutes. The top should now be fully set, otherwise bake a little longer.
5. Carefully turn the crumpets out of the rings and serve with crisp marmalade, maple syrup or your favourite toppings. The crumpets can be toasted to crisp them up if you prefer.
Crumpet/English muffin rings are available from in Hobart from Your Habitat. Largish metal pastry cutters are an option, otherwise you could make your own rings if you are handy enough to cut a fruit tin into sections about 2.5cm high. Small springform pans are okay if you remove the base. Egg rings are generally not high enough. Happy crumpeteering!
This vegan version of traditional Irish soda bread is wholesome, easy to make and a down-to-earth family favourite.
1 cup soy or rice milk
1 tablespoon apple cider vinegar
2 cups flour (or 1 cup plain and 1 cup wholemeal)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon bicarb soda
½ teaspoon salt
½ cup raisins or sultanas
Preheat oven to 180°C.
Add the vinegar to the milk and set aside to 'curdle'. Mix all the dry ingredients together in a large bowl, including the raisins/sultanas; the flour coats them and keeps them from clumping all together in one place in the dough. When the oven is ready add the wet to the dry and mix just until everything comes together into a dough. Sprinkle a bit of flour onto a tray lined with baking paper or just lightly greased. Form the dough into a ball, sprinkle a hint of flour on top and give it a little "x" cross on the top. Bake for approximately 40 minutes. Give it a toothpick test for doneness and if it sounds hollow when you tap it, it's certainly ready. Place it on a rack to cool or the bottom might get soft. You can also bake the bread in a loaf or shape pan as I did. Just remember to grease the loaf pan so you can get it out.
Dust with icing sugar, serve cut into slices either as is or with a little jam or marmalade. Happy St Patrick's Day!
We blog about once a month on vegan and food topics in and around Hobart.