Sunday, January 29, 2012

Cheesy Wholemeal Dampers

Breadfest couldn't continue on without the addition of damper..but not just your standard damper...we want to infuse it with cheeeeeeeese!

Cheesy Wholemeal Dampers


  • 1 1/2 cups wholemeal self raising flour
  • 1 1/2 cups of self raising flour
  • 1/2 teaspoon salt
  • 1 cup grated fresh parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fresh chives
  • 1/4 cup sunflower kernels
  • 1/2 cup milk
  • 2/3-3/4 cup water
  • 2 teaspoons plain flour
  • butter, optional

Sift self raising flours and salt into a bowl. Stir in cheese, herbs and kernels.  Make a well in the centre; stir in milk and enough water to form a soft dough.

Turn dough out on to a lightly floured surface, knead gently until smooth.  Divide into six portions, knead gently until smooth.  Rill into balls; flatten slightly.

Using a sharp knife, cut a small cross on top of each damper.  Dust with sifted flour; place on lightly greased oven tray.

Cook in a very hot oven 230 degrees celsius for 10 minutes, reduce to moderately hot 190 degrees celsius, cook for a further 10 minutes, or until lightly browned and damper sounds hollow when tapped.

I love it served warm with butter!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel!

Cocinar, comer y ser feliz.

Sunday, January 22, 2012

Tomato Bread

Our 'breadfest' continues!  I do love a good bread which has enough flavour to stand alone or help infuse delicious dips with a little zing...and this is the one I like to whip up when I need such a bread!

Tomato Bread


  • 15g fresh, or 1 sachet of dry yeast
  • 1/2 cup lukewarm to warm water
  • 1 1/2 cups peeled and chopped ripe tomatoes (or 1 1/2 cups canned Italian plum tomatoes with some of the juice).
  • 6 teaspoons of sugar
  • 6 teaspoons of vegetable oil
  • 1 tablespoon chopped fresh herbs (parsley, dill, basil, oregano or a combination)
  • 2 teaspoons of coarse salt
  • 3 1/2 - 4 cups plain flour 
  • Softened butter, or 1 egg beaten with 1 teaspoon of water for glazing

In large bowl, dissolve yeast in warm water.  Puree the tomatoes in a blender and add to the yeast mixture with the sugar, oil, herb and coarse salt.  Stir in as much of the flour as can be easily absorbed.

On lightly floured surface, knead the dough, adding flour as necessary, until smooth and elastic for 5 or 6 minutes.  Place in a greased bowl and let in rise in a warm place until doubled - about 1 to 1 1/2 hours.

Punch down the dough; tear of ten pieces the size of golf balls, shape into smooth balls and place 5cm apart on a greased baking tray.  Cover and set aside.

Cut remaining dough into 3 equal pieces, roll each into a flat rope, then plait together, pinching the ends to seal.  Place in greased loaf tin, cover lightly.  Let breads rise again until doubled (about 40mins).

Brush with butter or egg glaze.  Bake in a hot oven (230 degrees).  In about 15minutes remove the bread rolls when done.  Lower the temperature of the oven to about 180 degrees and continue baking the rest of the loaf until cooked (about 25mins).  Cool on wire racks.

Enjoy with lovely dips or dipped into your pasta sauce with some fresh pasta!

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel!

Cocinar, comer y ser feliz,

Saturday, January 14, 2012

Herb and Cheese Bread

I am having a bread love-fest at the moment - and want to share some lovely old classic recipes I have been stumbling on in the old bible (also known as Mum's recipe book!).

For me there is nothing more gorgeous than a house filled with the wafting smell of bread and sitting down with a slab of butter and warm bread at the table!!!  Yum!  I hope you enjoy these bread recipes as much as I have been!

A classic - Herb and Cheese Bread.

Herb and Cheese Bread


  • 15g of fresh or 1 sachet of dry yeast
  • 1 3/4 cups lukewarm to warm water
  • 2 1/2 teaspoons salt
  • 4 3/4 to 5 cups plain flour
  • 125g of natural sharp cheddar cheese, shredded
  • 1 tablespoon chopped fresh herbs (parsley, dill, oregano) or 1 1/2 teaspoons dried herb leaves
  • 1 egg, beaten, for glazing

In a large bowl, dissolve yeast in 1/4 cup of the water.  Combine salt and remaining water; stir in yeast.  Stir in enough of the flour to make a stiff dough.  Cover; leave to rest for 5 minutes.

On a lightly floured surface, knead the dough until smooth and elastic, 8 to 10 minutes.  Place in a greased bowl; cover and let rise in warm place until tripled in volume, about one hour should do it.  Punch the dough down; let it rise again until doubled, about 45 minutes more.

Turn dough out on to floured surface; sprinkle with cheese and herbs; knead just until it all comes together.  Use 2/3 of the dough to shape and fill a greased loaf tin.  

Roll remaining dough into a french stick, 25 to 30 cm long; place on a baking tray sprinkled with flour.  

Cover loaves; let rise again until doubled, 45 to 60 mins.  Brush loaf only with egg glaze.

Bake together in a very hot oven (brush or spray the french stick lightly with water as it goes into the oven and then again after 2 minutes.  Remove the french stick after about 20minutes or when done, reduce oven temperature to hot (180 degrees) Continue baking until loaf is cooked and browned, 5 to 10 minutes more.  Cool on wire racks.

Yum! Herb and Cheese goodness!

Don't forget to watch all the live recipes on Cocina de Mama's Youtube channel.

Cocinar, comer y ser feliz!

Sunday, January 8, 2012

Chicken Schnitzel - Milanesa de pollo

A classic little meal for me consists of mum's delicious chicken schnitzel, potato croquettes and a delicious fresh salad... having faced many a sad schnitzel in my life I thought I'd share the full proof recipe with that secret pinch of nutmeg which takes it from bland to delicious!

Dad hands me one milanesa for lunch!
I do have to share the Argentine version of the schnitzel in the photo on the right!  That's one portion!!! But ohhhhhhh so delicious - they also make pizzaneza - (playing on the word milanesa - which is schnitzel in spanish) where they top the schnitzel with tomato sauce, olives and cheese...a schintzel pizza!

You can watch this recipe on Cocina de Mama's YouTube channel.

Chicken Schnitzel

  • Breadcrumbs (as needed)
  • Chicken breast (depending how many you want to make)
  • 3 x eggs
  • 1 teaspoon nutmeg
  • Salt to taste
  • Canola Oil (as needed)

Pour the breadcrumbs into a shallow bowl and set aside.

Mix the eggs, nutmeg and salt into a bowl.

Cut the chicken breast into thin slices.  I also like to cut them in half to make some smaller pieces for those people who don't want to eat a whole piece or want to eat a little extra!

Dip the cut pieces of schnitzel into the egg and then dip into the breadcrumb mixture.  Repeat.  Set aside for frying.

Once you have coated all the chicken pieces, heat up the oil and fry the schnitzel until it is golden brown. Place on a plate with kitchen paper to drain the excess oil.

If you have any left over breadcrumbs and egg - I like to mix them together and add some corn kernels and salt and make little corn balls!

They are wonderful to eat warm or as left overs in a delicious panini with eggplant and cheese.

Cocinar, comer y ser feliz!

Tuesday, January 3, 2012

Mixed Grains Bread - Pan Casero de Grano Mezclado

The classic crusty white bread is delicious, but sometimes you need the flavour of lovely grains to pair with a delicious salami, a lovely virgin olive oil or making scrumptious sandwiches!  Happy New Year!

Mixed Grains Bread

  • 4 cups of wholemeal flour
  • 1 cup rye flour
  • 1 cup plain flour
  • 2 1/2 teaspoons of salt
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons finely grated orange rind
  • 2 x 7g sachet dry yeast
  • 2 1/4 cups lukewarm water
  • 2 tablespoons of oil or melted butter
  • Beaten egg
  • Crushed buckwheat, cracked wheat coarse salt, sesame seeds or caraway seeds for topping
Put flours, salt, sugar, orange rind and yeast into a large bowl, make a well in the centre.  Combine the lukewarm water and the oil, pour in and beat well with a wooden spoon until most of the flour has been combined.  Then mix with your hands to make a dough.

Knead well on a lightly floured surface for 5-8 minutes, or until dough is smooth.  Put into a lightly greased bowl, turn the dough once so that top is greased.  Cover with a warm damp cloth or greased plastic film.  Leave in a warm place until the dough rises to twice its size.

Punch your fist into the centre of risen dough, draw edges to centre to form a ball, then knead on a lightly floured surface for about a minute.

Shape into two oblong loaves and place on a greased oven tray.  Brush the top of each with a little warm water, leave in a warm place until almost doubled again.

Brush with a beaten egg, sprinkle with one of the toppings and bake in a very hot oven for 35-40 mins. Bread should sound hollow when tapped - if not return to a hot oven for another 5 mins.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube Channel!

Cocinar, comer y ser feliz!

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