Category Archives: Baking Soda

Recipe: Nyomtastic Scones

Nyomtastic Scones
Nyomtastic Scones

Ingredients;

625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
300ml milk
25g castor sugar


Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.

I started with Rhyleysgranny’s Scone recipe and after a little playing around with the ingredients I came up with this.

Pre heat your oven to 200C.

Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.

Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.

Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well! :)

Recipe: Grilled Falafel

a plate full of grilled Falafel
a plate full of grilled Falafel

Ingredients;

250g of dried chickpeas (Soaked overnight in water)
1 red onion cut into chunks
3 cloves of garlic (crushed)
1 slice of bread
1 teaspoon of baking soda
Large handful of fresh coriander
Large handful of fresh flat leaf parsley
1 teaspoon of ground cumin
1 teaspoon of ground coriander seeds
1 chilli, diced
Zest of a lemon
Salt and pepper

Line

I’d never tasted Falafel before I made this recipe but lots of people had told me I should and thanks to a recipe being e-mailed to me by (Friend of Not Junk Food) Will Knott I decided to give them a try.

One of the things I noticed about that recipe was that these are deep fried, so I did some more research and and found that almost all recipes were for deep frying, so straight away I’m thinking with these ingredients it seems a shame to turn them into junk food by deep frying. I experimented with the recipe and tried Shallow frying, yummy but very messy on the pan, so some more experimenting was done and I settled on grilling as the best way to cook these.

They are really simple to make, just rinse the chickpeas and add them and all the ingredients (except the salt and pepper) to your food processor and blend them to a very smooth paste. Taste the mixture and season with salt and pepper to taste.

Next take a baking tray and grease it using some butter or olive oil, you don’t need much just enough to stop the falafel from sticking and turn your grill on to heat up.

Now take some of the paste and form it into small burger like shapes and lay them out on the baking tray.

Once your grill is up to temperature pop the lot underneath for about 8-10 minutes on each side, or until they start to brown and the outside starts to get crispy.

At this point they can be eaten or alternatively stored (in an airtight container in the fridge or frozen) for use later, just pop them into the oven at 180C for 10 – 15 minutes to reheat them.

These are best served in a warmed Pitta bread with some salad leaves, onion relish and Tahini. If you can’t find Tahini try using garlic mayonnaise or Hummus instead /as well.

Great hand held food and I’m looking forward to trying these on the Barbecue as an alternative to burgers once BBQ season starts :)

Recipe: Apple Cake

Apple Cake
Apple Cake

Ingredients;

1 cup all purpose flour
1/3 cup white sugar
1/3 cup brown sugar (packed)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup vegetable oil
1 extra-large egg, beaten lightly
1 tsp vanilla
1 cup grated apples
1/2 cup raisins

Line

Preheat your oven to 170 C.

Mix together all the dry ingredients (flour, white sugar, brown sugar, cinnamon, baking soda, salt & all spice) in a large bowl.

In a measuring jug, mix together your vegetable oil, beaten egg and vanilla, then mix into the dry ingredients, until everything has been incorporated. Finally stir in your apples and raisins and mix through well.

Pour into a 9-inch cake tin and bake for 30-35 mins, until a toothpick inserted and wiggled around comes out clean.

Allow to cool fully before cutting.

You can also use this mix to make cupcakes / muffins, reduce the cooking time by approx 5 mins. I also like to soak my raisins in whisky overnight for extra flavour.

Recipe: Mango Muffins

Mango Muffins
Mango Muffins

Ingredients;

2 ripe mangoes, peeled and coarsely grated
1/3 cup melted butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups plain flour

Makes approx 18 small cupcakes/muffins

Line

When I tried to make this, I discovered that the easiest way to get the flesh off the mango is to peel it with a potato peeler and then grate it on the coarse side of your grater, and then I chopped it lightly to make the pieces a little shorter. You can also substitute tinned mango if fresh is not available, in this case just mash the mango to a paste with your hands.

Cup measures can be bought in most large supermarkets or homeware stores these days and I find them much easier to use than having to weigh everything. A plastic set is best, as you can use them in the microwave if needed and they can also be cleaned in your dishwasher.

To melt butter, place it in a microwave proof container and heat for 20 secs on the lowest power setting (usually 30%), remove, stir and repeat until fully melted.

Preheat your oven to 180 C.

Start by mixing your mangoes and melted butter.

Add in the sugar, egg, vanilla extract, baking soda & salt and mix well.

Finally, mix the flour in and stir until fully incorporated, the mix should be damp and very sticky.

Place paper muffin covers in your muffin pan and spoon in the mixture until it sits just below the top of the pan. These muffins won’t rise very much.

For small muffins, bake for approx 40 mins at 180 C, if you are using a large muffin pan, then increase the time to approx 50 mins.

To check that muffins are done, stick a cocktail stick into one, and swirl around. If it comes out clean or with just crumbs, then they are done. Remove from tins and leave to cool.

Will store for approx 5-7 days in an airtight box.

Recipe: Banana Bread

Freshly sliced Banana Bread
Freshly sliced Banana Bread

Ingredients;

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened to room temperature
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed banana (approx 3 bananas)

You will need 2 bowls and a 2lb loaf tin. The older and browner the bananas, the better this recipe will turn out.

Line

Preheat your oven to 190 C.

In a large bowl, mix together the flour, baking soda and salt. Set aside.

In a second smaller bowl, cream together butter and brown sugar (easiest done with a hand mixer). Stir in the eggs and banana to this bowl.

Finally add the wet ingredients to the dry and stir well until the flour mix is incorporated fully.

Liberally grease your 2lb loaf tin with cooking spray or butter and pour in the mix.

Bake at 190 C for approx 50 mins. Test if it is done by sticking a cocktail stick into the loaf and swirling around gently. If the stick comes out clean or covered in crumbs, then the loaf is done.

Remove from loaf tin and leave to cool before cutting. Gorgeous served with a thin spread of butter or some Nutella. This loaf will improve after a few days storage, keeps for 5-7 days in an airtight container.