Baking · Bread

Thyme & Tomato Bread

A nice hearty soup needs a nice freshly baked bread to go with it. Or at least that’s what I think. Today, I’ve been making enough soup and stew to feed the family and the whole neighbourhood. (I feel rich when I have food in my kitchen… =)) Looking at the lovely pumpkin soup I’d made, I ¬†felt it would be a shame not to have a proper good bread to serve with it.

Thyme & Tomato bread (pic does not do the colour justice)

I looked through my cupboards and found some tinned chopped tomatoes and I harvested some thyme from our little herb garden. I chopped the thyme and mixed it with the tomatoes, 2dl olive oil, a bit of salt and a cup of hot water. Then I stirred 75g of fresh yeast (can be bought in Polish shops) into this mixture and made sure it was properly dissolved.

With the wet mixture ready to go, I added a handful each of pumpkin and sunflower seeds and another handful of oats. Then I worked roughly 1,5kg of white flour into the mix until I had a nice moist dough that did not stick to my hands. I covered the bowl and allow the dough to rest for half an hour.

The dough now doubled in size was again worked together and cut up in three bits. One I turned into little rolls, and two into bigger flat breads. Again, I allowed them to rest for another half hour before baking in the oven at 250 degrees. 7-8 minutes for the rolls and 12-15 for the breads.

Last, but not least, we had newly baked rolls with real butter and a gorgeous bowl of pumpkin soup Рall at a bargain cost of less than £5. What a feast!

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Baking

Moccha Squares

Another Swedish sticky cake that my kids can’t get enough of.

Ingredients:

  • 150g butter/margarine
  • 2 eggs
  • 3dl caster sugar
  • 3tsp baking powder
  • 2tsp vanilla sugar
  • 2tbsp cocoa powder
  • 1,5dl milk
  • 4,5dl white flour

And for the iceing:

  • 50g butter/margarine
  • 3tbsp strong coffee
  • 3dl iceing sugar
  • dessicated coconut

Directions:

  1. Melt the butter and allow it to cool off a little.
  2. Whisk eggs and sugar fluffy and whiteish in colour.
  3. Mix all dry ingredients and stir them into the egg mixture together with the milk and the melted butter.
  4. Put into a square baking tin (I use a non-stick turkey baster) and bake for 10-15mins at the bottom of the oven in 225*.
  5. Prepare the iceing: Mix all ingredients, but not the coconut, in a bowl.
  6. Spread over the cake while it’s still warm.
  7. Sprinkle an even layer of dessicated coconut over your masterpiece.
  8. When cold, cut into squares and enjoy!

Baking

Coconut Tosca

This is one of my family’s favourites. A Swedish sticky cake that is delicious and decidedly addictive. In this house making just one is never an option… =)

Ingredients:

  • 4 eggs
  • 6dl caster sugar
  • 3dl white flour
  • 2tbsp baking powder
  • 2tsp vanilla sugar/vanilla extract
  • 0.5tsp salt
  • 175g butter

    And for the tosca:
  • 75g butter
  • 2dl caster sugar
  • 1,5dl double cream 1dl syrup
  • 200g dessicated coconut

Directions:

  1. Whisk eggs and sugar until it’s fluffy and whiteish in colour.
  2. Add the melted butter and stir until properly mixed.
  3. In a separate bowl, mix all dry ingredients properly.
  4. Add dry ingredients to eggmixture and stir.
  5. Pour into a large, square baking tin (I use non-stick turkey basters)
  6. Bake for 12-15mins in 200*
  7. Whilst cake is in the oven, put all the tosca ingredients into a saucepan and stir until it starts to boil, then put it aside and wait for cake to be ready.
  8. Pull cake out of oven and spread the tosca in an even layer over the cake, then bake for another 10mins.
  9. Cut into squares once it’s cooled off.