Semlor Buns

Pancake Tuesday, Fat Tuesday, Shrove Tuesday. Call it what you will- it’s an annual day with it’s roots in guilt-free indulgence before the long Lenten period of abstinence prior to the Easter celebration of faith. Having grown up in Ireland it usually meant pancakes. Stacks of pan-fried, chewy batter usually soaked in cheek-puckering amounts of Jif lemon juice and liberally sprinkled with caster sugar.

Times change and I guess so do tastes. Piles of pancakes no longer ignite childhood delight. So this year I decided to try something different and was not disappointed! Hailing from Nordic regions the “Semla bun” (Semlor pl) is a spiced bread bun, predominantly filled with an unctuous almond paste, topped with whipped cream, and dusted with a snowy layer of icing sugar (because you can never have too much decadence on Fat Tuesday!)

As with the etymology of  so many pastries and breads there are numerous versions and methods out there depending on how deep you dig. I went with the classic, and probably best known, Swedish version with some slight tweaks. The dough I use is my “go-to” enriched dough with the addition of the required ground cardamom. The inclusion of this spice not only gives the dough a depth to it’s sweet taste, but also a heady fragrance which whafts of indulgence.

The finished and filled buns are exceptional when eaten fresh and on the day. Should the need arise they can be kept in the fridge for a couple of days. But some words of caution here – the longer they are kept in the fridge the drier and tougher the buns will become. If you do this they’re best removed from the fridge about an hour before eating so they are allowed to come to their ideal serving at room temperature. Guess this means all the more reason to eat them all in one go?

Makes 12

Ingredients

Buns

  • 1 cup milk
  • 3/4 stick butter
  • 1 teaspoon vanilla extract
  • 2 1/4 teaspoons active yeast
  • 1 teaspoon sugar
  • 1/4 cup tepid water
  • 4 cups strong bread flour
  • 1/4 cup sugar
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon salt
  • 1 egg
  • 1 egg, beaten for bun wash

Filling

  • Crumbs from bun centres
  • 3 1/2oz marzipan, cooled to fridge temperature
  • 2 tablespoons milk
  • 1 tablespoon heavy cream

Finish

  • 2 cups whipping cream
  • 1 teaspoon vanilla extract
  • Icing sugar to dust

Method

  1. Heat the butter and milk together in a pan until until butter is melted. Remove from heat add vanilla extract and leave to cool, stirring occasionally
  2. Combine yeast and 1 teaspoon sugar in a jug. Add tepid water, mix and leave to active for 10mins until frothy
  3. In a bowl of stand mixer combine flour, salt, cardamom, cinnamon and whisk together to combine
  4. To the flour mixture addd cooled milk mixture, yeast mixture and egg
  5. Set on low to combine the ingredients. Once combined continue to form a dough and knead in mixer for 6 mins on low, or knead  by hand for 10 mins
  6. Remove from stand mixer bowl and place in an oiled bowl to proof for 45-1hr until doubled in size
  7. Remove from bowl and on an oiled surface punch down and knock air back. Divide dough batch into 12 equal pieces and roll into balls
  8. Set equally and well spaced on a lined baking sheet and allow to second proof for 30-45mins
  9. Preheat oven to 400
  10. Brush the proofed buns with egg wash and bake in oven for 10-12mins until golden
  11. Remove from oven and allow to cool on a rack
  12. When buns have completely cooled, use a sharp serrated knife and cut the tops from them (about 1/2 inch from top). Set aside for later
  13. Remove the insides from the buns whilst leaving the outer shell intact and place crumb filling into a bowl
  14. Grate in cooled marzipan and add milk and cream. Mash/ stir until a paste is formed. Depending on the amount of crumb filling used from the buns, you may need slightly more liquid- what you want is a thick, spoonable paste
  15. Divide and spoon the marzipan crumb paste into each of the buns
  16. Set aside when each of the buns has been filled
  17. In a bowl add the vanilla extract to the whipping cream and whip until stiff peak stage
  18. Fit a piping bag with a star tip nozzle, fill with the whipped cream and pipe in a circular motion to cover over the filled bun holes
  19. Top with the saved bun lids from earlier
  20. Dust with icing sugar and enjoy!

Snickers style peanut butter cookies

Well these seemed to go down pretty well when I posted about them on my social media feeds. For a while I’ve been trying out recipes looking for a good reliable peanut butter cookie, something classic and tasty that wasn’t too crispy. However- me being me I wanted to add layers of flavour. Before I knew it I had ended up with a cookie reminiscent of one of my favourite candy bars – Snickers.

A handy hint here is that dependant on the baking time a different texture of cookie will be achieved. Longer and lower for a chewier cookie. The time I give in the recipe below is for my personal preference, feel free to play around with it. If all else fails and the finished cookies are too crisp on their own you can always crumble and use as a tasty ice cream topping.

You can use either smooth or crunchy peanut butter based on your personal taste. As expected smooth peanut butter will yield a smoother cookie. I personally prefer to use the crunchy butter variety as it gives a rather nice smattering of nutty pieces through the finished cookie.

Makes 24

Ingredients

  • 1/2 cup salted butter (1 stick), room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter, smooth or crunchy to personal taste
  • 1 large egg
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 Caramel candies, cut into pieces
  • 4oz semi sweet chocolate, cut into chunks
  • 1/2 cup peanut butter chips

Method

  1. Chop the chocolate in chunks. You don’t want too fine a piece- irregular and varied sizes look a lot better in the finished cookie. Set aside until needed
  2. Using a scissors, carefully cut the candy pieces into 3 or 4 pieces each and set aside until needed as well
  3. Beat the butter, brown sugar and white sugar until creamy (about 10 mins)
  4. Mix in the peanut butter, followed by the egg until fully combined
  5. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the combined dry ingredients into the sugar/butter mixture. Mix until fully incorporated
  6. Fold in the chocolate chunks, the caramel pieces and peanut butter chips. Mix until thoroughly mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re comfortable with)
  7. Cover the dough with cling wrap and refrigerate the dough for between 20- 30mins
  8. Preheat your oven to 325°F
  9. Using a medium cookie scoop shape the dough into 1 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet
  10. Bake at 325°F until light brown, about 15 to 20 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely

*For chewier cookies, bake at 300°F for additional 5 to 10 minutes.

The baked cookies will keep for up to a week in an airtight container

Enjoy!

Southern Comfort Dinner

I’ll say it now- I’m not a big fan of cheese dishes. Now that’s out of the way I will admit to having cravings for them on occasion. Specifically one dish- Mac and Cheese. The stalwart comfort food that’s good enough to dissuade even a turophobe like me. One evening I took a fancy to make mac and cheese. Along with fried chicken. Along with Southern buttermilk biscuits!
Pairing the cheesy pasta dish with fried chicken and how could I not be on board? Whilst doing my research on fried chicken I came across “Comeback Sauce”. Originating in Mississippi this dipping sauce is a spicy condiment guaranteed to have you licking your fingers and indeed “coming back” for more.
When put together all of this dishes are for me the ultimate comfort food dinner and well worth the effort. After posting about it on my social media I was surprised by the interest in it and after much feedback from you- here it is! I hope you enjoy it as much as I did!

4 Cheese & Bacon Mac ‘n’ Cheese

Ingredients

  • 2 cups diced bacon
  • 1 1/2 tsp maple syrup
  • 4 cups dried macaroni elbow pasta
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1/2 tsp salt
  • 1/2 ground white pepper
  • 2 1/2 cups milk
  • 1/2 cup Velveeta processed cheese product
  • 2 cups freshly shredded Gouda (smoked can be used)
  • 1 cup freshly shredded sharp red cheddar
  • 1 cup fresh shredded Jarlesburg
  • 1/2 cup grated Parmesean
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp melted butter
  1. Preheat your oven to 350F. Lightly grease/ butter a large casserole dish ( I used 11″x 11″x 2 1/2″)
  2. In a frying pan or skillet fry the chopped bacon until lightly brown. Add the maple syrup and continue to fry until crispy. Remove from the heat, transfer to a plate and allow to cool. (When cool the bacon may stick together. Break up to smaller pieces if needed)
  3. Cook the pasta according to package instructions, drain and return to pasta pot to keep warm. Lightly toss in olive oil to prevent clumping
  4. Combine the shredded cheeses and set aside until needed
  5. In a separate small bowl stir together the Parmesan cheese, panko breadcrumbs and melted butter. Set aside until needed
  6. Prepare the cheese sauce base. In a large pot melt the butter. Add in the flour and stir to coat in butter. Cook over a medium heat until golden.
  7. Gradually add in the milk, stirring constantly with a small whisk to prevent lumps
  8. Once all the milk has been added cook the sauce over a medium heat until bubbling. Cook for 2 minutes, again stirring constantly, until thickened
  9. Add in salt and pepper, and stir to mix
  10. Reduce heat to low, add in the Velvetta and stir to melt
  11. Once the Velveeta has melted, add in the shredded cheese mix in stages stirring between until each addition is melted. Once all the cheeses have been added continue to stir until smooth. Remove from the heat
  12. Add the prepared macaroni pasta and crispy bacon pieces and stir well to combine ensuring all the pasta is covered in the cheese sauce. Transfer to your prepared casserole dish
  13. Sprinkle the top of the pasta mix with the breadcrumb mix
  14. Bake in the prepared oven for between 20-25mins or until the crumbs are golden.

Southern Biscuits

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cubed
  • 1 cup cold buttermilk

Method

  1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl and stir to well combined
  2. Add the cubed butter and cut into the flour mixture using a pastry cutter until coarse crumbs form
  3. Make a well in the centre of the mixture. Pour the buttermilk on top. Stir everything together until just about combined– don’t overwork the dough. The dough will look like very crumbly
  4. Turn the dough out onto a lightly floured work surface and gently mould it into a rough looking rectangle using your hands. Next fold one side into the centre, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time
  5. Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits
  6. Arrange close together on a parchment paper-lined baking sheet. Make sure they’re touching
  7. Bake for 15 minutes or until biscuits are golden brown on top.
  8. Remove from the oven and, if desired, brush with melted butter. Enjoy warm. When cool, cover tightly and store at room temperature or in the refrigerator for up to 5 days

Buttermilk fried chicken

Ingredients

  • 12-16 chicken breast fillets
  • Canola oil for frying

Marinade

  • 4 cups Buttermilk
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Flour seasoning

  • 2 cups all purpose flour
  • 1/2 salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon white pepper

Method

  1. Whisk together the buttermilk and dry ingredients and place in a shallow casserole dish
  2. Place the chicken pieces into the marinade and gently stir to coat. The pieces should at least be semi-covered in the liquid
  3. Cover and leave to marinate overnight in the fridge
  4. In another shallow dish or plate mix together the seasoned flour ingredients
  5. Remove the chicken pieces from the fridge, remove from buttermilk (do not remove any excess marinade) and dredge one at a time in the flour mixture. Press the mixture into the chicken whilst dredging. Again do not remove or shake off any excess. Leave the coated pieces to rest on a plate to one side whilst you heat your oil.
  6. Pour canola oil into a large, heavy-bottomed pot or pan, so that oil only comes halfway up the pot. Heat oil over medium-high heat until it reaches 350 F (180 C). Add 4 pieces of chicken to the pot and reduce heat to medium-low. Fry chicken for 4 minutes per side, adjusting the heat so it hovers between 280 F (145 C) and 300 F (150 C)
  7. Transfer chicken to a paper towel-lined baking sheet to drain (and check for doneness by opening chicken or using a probe thermometer to read 175 F). Cover with foil to keep warm and continue frying other chicken pieces *if oil temperature drops due to frying process, simple reheat to original temperature
  8. Keep chicken pieces warm until ready to serve

Comeback Sauce

Ingredients

  • 2/3 Cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon hot sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 Garlic Powder
  • 1/4 teaspoon black pepper

Method

  1. Mix all ingredients together until smooth and well combined
  2. Keep refrigerated until serving

Brazilian bakes & candies

Think of Brazil and no doubt the usual plethora of images will spring to mind- sundrenched beaches, feather-bedecked soca dancers and copious churrascaria. What doesn’t come to mind is a wealth, and often unexplored world, of baking. From breads to cakes to sweet treats there’s no shortage of tasty culinary treats to try.

So you may be asking yourself how does a Irish native, now resident in Canada, come to be waxing lyrical on all bakes Brazilian? I recently made the acquaintance of a native Brazilian via the wonders of a social media. A mutual bond over adoption matters, cultural appreciation (makes a change to hear those two words together huh?) and adventures in food was formed, and here we are! Insight from someone who grew up in a culture always trumps even the best research you can do. There is something satisfying about knowing that this is how “it” actually is, in everyday life, rather than some interpretation of “it” from the vaults of some Lonely Planet-esque archives.

The recipes here are essentially in two parts- bakes and sweets. The Pao de Queijo (Brazilian Cheesebread) is definitely worth trying out. Served warm from the oven they are an ideal breakfast morsel, or even snack through the day. Freezer-friendly and gluten-free they are also a handy reserve should any gluten intolerant friends swing by. The Pudim de Queijo and Bolo de Fuba Cremoso share a common theme in that they are both prepared making use of a tall blender. Apparently this is a common feature in Brazilian baking as stand mixers are not that common. For the Pudim de Queijo think creme caramel and Catalan flan. To be honest though to hold it in comparison is to do the Pudim injustice. The addition of the cheese to the flan mixture rescues it from the overpowering (and somewhat cloying) sweetness to which it’s European counterparts often fall prey. Cheese also a feature in the recipe for Bolo de Fuba Cremoso. When baked the combination of cheese, cornmeal and coconut result in veritable kitchen alchemy that allows for a crispy topping, smooth interlayer and deliciously crumbly base. Believe me, once you try a slice of this alongside a strong coffee, breakfast will never be the same again!

The Dochinos de Leite Moca here are all variations on a theme of Brazilian candies. Made using boiled sweetened condensed milk they are sure to prove popular not only with the little ones in your life but all the grown-ups. The final sweets will usually keep for a week in a container in the refrigerator. These dainty mouthfuls of scrumptuous sweetness look  (and taste) like they required hours of kitchen toil instead of the mere minutes needed in reality. The longest part is the cooling time! I cannot emphasis how much these candies are worth the minimal effort.


Pao de Queijo (8)

Pao de queijo

Makes approximately 40

Ingredients

  • 500g cassava starch
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 large eggs
  • 400g grated cheese (150g Gruyère; 150g mozzarella; 100g sharp red cheddar such as Red Leicester)
  • 1 teaspoon salt

Method

  1. Preheat oven to 400F and line 2 cookie baking trays with baking parchment
  2. In a bowl mix the Gruyère and mozzarella cheeses, Set aside until needed
  3. Combine the water & oil in a pan and bring to boil over heat
  4. Place cassava starch in a bowl of a stand mixer
  5. With the mixer running, carefully pour over boiling liquid in stages and mix to combine
  6. Leave to cool, until you can touch the side of the bowl
  7. With the mixer running, add in eggs one at a time
  8. Add in the Gruyère/ mozzarella cheese mix in thirds and mix until combine.
  9. Remove the dough from the bowl and fold/lightly knead in the sharp cheddar.
  10. Roll dough into 3cm wide sausage shape
  11. Cut into smaller 1 inch pieces and roll into balls using wet hands
  12. Place the dough balls on lined baking trays, spacing about 2 inches between
  13. Bake at 400F for 20mins until puffed and lightly golden

– The baked rolls/ puffs are best eaten straight away, after cooling slightly.

*Once the dough had been shaped into balls, they can be frozen in a bag or under cling wrap and baked from frozen. Bake in a 400F preheated oven for 30 mins until puffed and lightly golden

Pao de Queijo (1)


Pudim de Queijo (3)

Pudim de queijo

Makes 1, serves 12

Ingredients

Caramel

  • 1 cup fine sugar
  • 1 cup of water

Pudding

  • 4 eggs
  • 1 can (300ml) sweetened condensed milk
  • 1 can whole  milk (use the same can as sweetened condensed milk to measure)
  • 50g Parmesan cheese, grated

Method

  1. Preheat oven to 350F
  2. In a pan over a medium heat combine the water and fine sugar.
  3. Increase heat and bring to the boil, without stirring, for about 10mins. The liquid should thicken and turn a deep amber color
  4. When the liquid has turned deep amber, remove from heat and pour into an 8inch circular baking pan
  5. In a blender mix the condescended milk and milk for 2 mins
  6. Add in eggs and mix to blend again for 2 mins
  7. Add the Parmesan cheese and mix for a further 2 mins
  8. Pour into prepared caramel pan and place the filled baking pan in deep roasting tray large enough to take the pan
  9. Cover the filled pan with aluminium foil, and fill the roasting tray with water to at least 3/4 level with the pan
  10. Transfer to the preheated oven and bake for 50 mins
  11. After the aluminium foil from the pan and continue to bake for a further 10 mins
  12. Remove the baked pudding from the oven and the roasting tray. Leave to completely
  13. Turn the cooked pudding out by placing a large plate on top of the pudding and quickly inverting. It may requirement a gentle shake for it to come out
  14. Keep the turned out pudding refrigerated until serving

Pudim de Queijo (6)


Bolo de Fuma Cremoso (3)

Bolo de fubá cremoso

Makes 1 , serves 12

Ingredients

  • 3 eggs
  • 2 tablespoons unsalted butter, melted
  • 3 cups whole milk
  • 2 cups fine sugar
  • 1 cup of cornmeal
  • 3 tablespoons all-purpose flour
  • 1 cup unsweetened shredded coconut
  • 50g Parmesan cheese, grated
  • 1 tablespoon baking powder

 

Method

  1. Preheat the oven to 350F
  2. In a large bowl add the fine sugar, cornmeal, flour, shredded coconut and mix to combine
  3. In a large blender combine the eggs, milk, melted butter, and baking powder, Parmesan cheese and mix until well combined
  4. Pour the liquid mixture in to the bowl of dry ingredients and stir/whisk gently to combine well
  5. Pour to cake batter (which will be quite running into a 9inch spring-form cake pan
  6. Place in the preheated oven and bake for 35-40 mins until the top of the cake is golden brown and the sides pull away from the pan
  7. Remove from oven and leave to cool completely in the pan before removing the pan collar
  8. This cake goes particularly well with a strong, early morning coffee

Bolo de Fuma Cremoso (1)


Dochinos (2)

Dochinos de Leite Moca

Each recipe makes between 15-20

This little sweet bites were traditionally served at children’s parties, are astoundingly easy to make and even better to eat!

Brigadeiro

Ingredients

  • 300ml sweetened condensed milk
  • 4 tablespoons cocoa powder
  • 1 egg yolk

To finish

  • A selection of chocolate sprinkles, rainbow sprinkles to finish

Method

  1. Combine all ingredients in a heavy bottomed saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and loosens from the pan. (It will take between 8-10 mins)
  2. Pour the hot mixture into a heat-proof bowl and leave to cool to room temperature
  3. When the mixture has cooled , grease your hands with oil and shape a teaspoon of the mixture into a round ball shape in your hands
  4. Roll the ball of mixture in sprinkles of your choice to coat and place on a lined baking sheet
  5. When all the brigadeiro have been rolled transfer the baking sheet to the fridge and allow the to chill and firm for at least 2 hours

 

Beijinho

Ingredients

  • 300ml sweetened condensed milk
  • 1egg yolk

To finish

  • 100g unsweetened shredded coconut
  • Whole cloves (optional)

Method

  1. Combine the milk and egg yolk in a heavy bottomed saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and loosens from the pan. (It will take between 8-10 mins)
  2. Pour the hot mixture into a heat-proof bowl and leave to cool to room temperature
  3. When the mixture has cooled , grease your hands with oil and shape a teaspoon of the mixture into a round ball shape in your hands
  4. Roll the ball of mixture in the shredded coconut to coat and place on a lined baking sheet. Stud each beijinho with a whole clove
  5. When all the beijinho have been rolled, transfer the baking sheet to the fridge and allow the to chill and firm for at least 2 hours

 

Cajuzinho

Ingredients

  • 300ml sweetened condensed milk
  • 5 tablespoons smooth peanut butter
  • 1 tablespoon cocoa powder
  • 30g unsweetened shredded coconut

To finish

  • Fine sugar
  • Roasted peanut halves

Method

  1. Combine all ingredients in a heavy bottomed saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and loosens from the pan. (It will take between 8-10 mins)
  2. Pour the hot mixture into a heat-proof bowl and leave to cool to room temperature
  3. When the mixture has cooled , grease your hands with oil and shape a teaspoon of the mixture into a “horn” shape in your hands
  4. Roll the cajuzinho in fine sugar  to coat, stud the larger end with a peanut half and place on a lined baking sheet
  5. When all the cajuzinho have been rolled,  transfer the baking sheet to the fridge and allow the to chill and firm for at least 2 hours

Dochinos (5)

 

More ways with Mustard

These recipes began life as part of quest to use locally produced goods in my recipes whilst at the same time peddling for some coverage (I am a “struggling artist” after all!) Using unexpected ingredients in unexpected places is something that I love doing- creating a talking piece as well as something delicious. The recipes here take mustard, an ingredient traditionally confined to the realms of condiment and served in unadulterated accompaniment with (mainly) savoury dishes and use it an ingredient in ways elevated beyond that of a cold cuts sidekick.

From the outset I wanted to include a “sweet” dish or bake in this bunch of recipes. The turnovers drew inspiration from that quintessential combination of pork, apple and mustard. What would happen if I removed the pork element of the dish? A juicy fruit pocket with a comforting earthy taste and slight sweetness. Lightly warm them and you have a great coffee break treat.

My cheese, herb & mustard biscuit recipe is my take on that stalwart recipe of any Canadian baker- the savoury biscuit. The flavour of the mustard adds a depth of flavour so that it’s like sampling the most perfect cheeseboard in each bite. By sheer coincidence (and luck?) they go very well with the last recipe for Dutch Mustard Soup.

This soup is based on a traditional soup from the Netherlands that I came across in the course of researching uses for mustard as an ingredient. Don’t be put off by the name. It is no way pungent or strong flavoured like you might imagine. The dairy elements of the soup give it a mildness and creaminess that help to highlight the mustard seeds flavours, without letting it take over.

Apple & Cranberry Turnover (2)

Apple & Cranberry Turnovers

Makes 8

Ingredients

  • 2/3 cup dried cranberries
  • 2 Tablespoons butter
  • 2 cups chopped Granny Smith apple (peeled) (2-3 apples)
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup Maple flavor mustard (I used Kozliks Amazing Maple)
  • 1 lb puff pastry, thawed
  • 1 large egg white
  • sugar for sprinkling

Apple & Cranberry Turnover (1)

Method

  1. Melt the butter in a pan over a medium heat. Once melted add apples, sugars and mustard. Fry until apples are softened and other ingredients start to thicken. Remove from heat and cool
  2. Line two baking trays with baking parchment
  3. Preheat the oven to 375 degrees F
  4. Make an egg wash with one large egg white and 1 tablespoon of water by whisking them together
  5. On a lightly floured work surface, roll out one sheet of puff pastry into a 12 x 10-inch rectangle. Cut the dough into four equal rectangles measuring 5 x 6 -inches each. Place 2-3 Tablespoons of cooled apple filling on one side of the rectangle and brush edges with egg wash. Fold the dough over the filling to make a 5 x 3-inch rectangle. Press to seal the edges and using a fork to crimp and seal the edges. Use a sharp knife to cut a few slits in the top of each hand pie for ventilation
  6. Repeat with the second sheet pf pasty
  7. Brush pies with egg wash and sprinkle with sugar
  8. Place 4 turnovers on each baking tray
  9. Bake for 15 before rotating trays and swapping shelves minutes. Bake for a further  or  minutes until golden brown and puffed up
  10. Remove from the oven and let cool for at least 20 mins before trying

Apple & Cranberry Turnover (3)


Cheese & Mustard Biscuits (1)

Cheese, Herb & Mustard Biscuits

Makes 12

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 cup strong cheddar cheese, shredded
  • 2 tablespoons mustard (I used Kozliks Balsamic Fig & Date)
  • 1 cup buttermilk
  • 1 egg

Method

  1. Line a baking tray with baking parchment. Preheat your oven to 400°F (200°C)
  2. In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs
  3. In a separate jug whisk together the buttermilk, egg and mustard
  4. Stir into flour mixture with fork to make soft doughWith lightly floured hands, press dough into ball. On lightly floured surface, knead gently to a maximum of 10 times
  5. Pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds
  6. Place on lined baking tray and bake in oven until golden, 12 to 15 minutes
  7. Remove from the oven and leave to cool on a wire rack

Cheese & Mustard Biscuits (2)


Soup & Biscuits (3)

Dutch Mustard Soup

Ingredients

  • 4 ounces streaky bacon, chopped
  • 2 TB unsalted butter
  • 2 TB all-purpose flour
  • 1 onion, chopped (about 1 cup)
  • 4 TB coarse grain mustard (I used Kozliks Triple Crunch)
  • 1/4 cup heavy cream
  • 2 ounces goat cheese
  • 4 cups vegetable or chicken stock

Dutch Mustard Soup (1)

Method

  1. In a medium saucepan over medium-high heat. Add the bacon, and cook until the fat is rendered and the pieces are crispy. Once cooked, remove from pan and set aside, and drain pan of all bacon grease
  2. In the same pan, add the butter and the onion. Melt the butter butter and saute the onions until translucent, about 5 minutes. Sprinkle with the flour and coat the onions, stirring until the flour is a cooked, about 2 minutes. Add the stock and mustard, and bring to a boil
  3. Reduce the heat to medium and, using a stick blender, puree until smooth. Add the cream and the cheese and stir constantly until the cheese is melted and well incorporated
  4. Top with a sprinkling of the bacon, and serve

Soup & Biscuits (2)


I’d like to state that although these recipes use Kozliks Canadian Mustard, this post was in no way paid for or sponsored by the people at Kozliks.

If you are interested in collaborating with me at Mr. Mom’s on a project, whether it’s food, baking, photography or writing,  you can contact me at chef@mrmoms.kitchen