Eats/Reads

From Cuisinart site . 1 package of active dry yeast 3 cups (375g)  unbleached, all-purpose bread flour 2 eggs 4 heaping tablespoons sugar 1 teaspoon vanilla 4 tablespoons oil 1 teaspoon salt 1/2 cup (125ml) warm (105-110°F) water 1 egg mixed with water for egg wash handful of sesame or poppy seeds Sprinkle yeast over water in a small bowl or cup, add sugar and watch it bubble, about five minutes. Pour the above mixture into a food processor; add flour and then the rest of the ingredients. Mix and let it rise (It’s okay to cover and leave it in the food processor or remove it to a greased bowl and cover) for about an hour. Punch down the dough (press pulse a few times) and let it rise again (about an hour). Separate the dough into four pieces. Use three to make the main bread, and use the fourth piece to make a smaller braid that you’ll pinch into place on top of the main braid. Place the braided dough into a greased bread pan and cover. Let it rise another hour. ...

(From Weber’s Real Grilling, 200) Marinade: 1/2 cup rice wine vinegar 2 tablespoons canola oil 2 tablespoons granulated sugar 1 tablespoon soy sauce 1 to 2 teaspoons hot chili garlic sauce 6 boneless, skinless chicken thighs, about 4 ounces each 1 plum tomato 4 large handfuls baby spinach leaves, about 12 ounces 1. To make the marinade. In a small bowl, whisk the marinade ingredients. 2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally. 3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. (I used our wok on high heat.) 4. Meanwhile, bring the marinade to a boil over high heat and allow to boi...

Seriously more-ish Popcorn 1/4 c vegetable oil 1/2 cup popping corn Caramel 125g butter, chopped 3/4 cup white sugar 2 tablespoons honey 1 cup pecans, roughly chopped (optional) Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn. Make caramel: Combine butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden. Remove from heat. Stir in pecans. Pour caramel mixture over popcorn and stir until popcorn is coated. Spread over prepared tray. Set aside to cool. Break ...

Want to make this someday... Serves: 6 generously, or 12 as part of a larger brunch spread Ingredients 2 cups / 7 oz / 200 g rolled oats 1/2 cup / 2 oz / 60 g walnut pieces, toasted (see page 219) and chopped 1/3 cup / 2 oz / 60 g natural cane sugar or maple syrup, plus more for serving 1 teaspoon aluminum-free baking powder 11/2 teaspoons ground cinnamon Scant 1/2 teaspoon fine-grain sea salt 2 cups / 475 ml milk 1 large egg 3 tablespoons unsalted butter, melted and cooled slightly 2 teaspoons pure vanilla extract 2 ripe bananas, cut into 1/2-inch / 1cm pieces 11/2 cups / 6.5 oz / 185 g huckleberries, blueberries, or mixed berries Instructions Preheat the oven to 375F / 190C with a rack in the top third of the oven. Generously butter the inside of an 8-inch / 20cm square baking dish. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt. In another bowl, whisk together the maple syrup, if using, the m...

Need to try making these with B, the local chocoholic. 350g Unsalted Butter 3 tbsp Golden Syrup 175g Light Soft Brown Sugar 175g Light Muscovado Sugar 450g Rolled or Porridge Oats 6 tbsps Green and Black's Cocoa Powder Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin. Butter the baking tray. Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa. Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist. Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray. Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oa...

These were really good. 1 1/2 cups all-purpose flour 1 cup rolled oats 1/2 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 1/2 teaspoon vanilla extract 1 cup mashed bananas Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

So fast and easy. Nice to serve fresh with soups. This makes 4 small loaves, so you can halve or quarter it, depending on how much you want to make. 4 cups whole wheat flour 1 cup bread flour 1/3 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk (or plain yogurt) Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes.