monkey bread

As a teenager I absolutely dreaded the mornings, preferring to sleep my day away if given half the chance but since becoming a mum, I have grown accustomed to rising early and have actually come to relish that time between dawn and when the kids eyelids finally flutter open.  It’s often the only solitude I will get on any given day before donning my mothers hat.  My little ritual used to include making a pot of tea and taking it outside to listen to the birds chorus while the sun rose, these days I’m hitting the gym at 5 am in a bid to get fit and healthy and lose the last of this ‘five pregnancy’ weight. 

The other advantage of rising with the birds is that it gives me ample time to make bread.  Such as this monkey bread that I threw together before I skedaddled to the gym on Saturday morning.  I’d not heard of monkey bread before last year some time and when I did my attention was piqued.  I really have no idea where the name originated but on biting into my first ball of sweet, cinnamony, donutty bread, I was sold!  After that very first initiation I think I made a dozen batches in so many weeks…hello hips!!!  These days I don’t make this bread as often, which suits me fine seeing as I can’t eat it, but when I do the smell is absolutely intoxicating and I kick myself at being gluten intolerant.

Monkey bread – serves at least 6
(recipe adapted slightly from The Tart Tart)

Ingredients:
30 butter
1 cup milk
1/3 cup water
1/4 cup raw sugar
2 1/2 tsp yeast
1 tsp salt
3 1/4 cups flour
80 g melted butter
1 cup brown sugar
4 Tbsp cinnamon

Method:
Place the first measure of butter, milk, water and sugar into a small pot and heat gently over a low heat until the butter has melted and the liquids are luke warm.  Stir in the yeast and set aside 5 minutes till frothy.  Meanwhile, measure the flour into a large bowl and add the salt.

Pour the liquid ingredients into the dry ingredients and stir with a knife/wooden spoon until it comes together like a dough.  Turn out onto a lightly floured bench and knead for 5 minutes until smooth and glossy.  Place the dough into a lightly oiled bowl, cover with gladwrap and leave in a warm spot till it’s risen to double the size.

Once the dough has doubled in size, melt the second measure of butter and place in a small bowl.  In a separate bowl mix together the brown sugar and cinnamon till well combined.  Grease a loaf tin well making sure to get into the corners.  Turn the dough out onto a lightly floured bench and divide evenly into roughly 50 pieces.  Dip each dough ball into the melted butter then coat in the brown sugar mix and place into the loaf tin, layering as you go.

Cover the loaf tin with gladwrap and leave to rise for 30-40 minutes.  You want the bread to rise again slightly.  Preheat oven 170°.  Once the bread has risen bake for 40-50 minutes until golden.  Cool in the tin for 10 minutes before turning out onto a cooling rack.

Notes:
- we are spice freaks so add lots of cinnamon, you can reduce the amount to suit your tastes
- bread is best eaten on the day it is made and definitely while still warm
- the original recipe calls for a glaze, we found this much too rich for our liking but feel free to add it to yours
- I’ve added chopped walnuts, raisins and some mixed spice to my flour mix before adding the wet ingredients…it takes this bread to a whole new level!!

sautéed cos salad with an avocado dressing

Have you ever tried cooked lettuce?  The first time I saw a recipe for grilled lettuce I rolled my eyes and thought to myself ‘that is just nuts…what on earth would you want to go and cook lettuce for?’ Then a few more such recipes came onto my radar and I started to become intrigued with the idea of cooking an ingredient that I had only ever eaten raw.  What is that saying ‘don’t dis something until you try it’.  Well that totally applies to grilled/cooked lettuce, I eat my words! and urge you to try it if you haven’t already.

This salad was a cinch to throw together given that I had pre-cooked chicken and sweet potato on hand and even though it only has a few ingredients it really packs a flavour punch! 

 
Sautéed cos salad with an avocado dressing – serves 1 but easily doubled/tripled
Inspired by I am a food blog and the year in food

Ingredients: (salad)
1 small cos lettuce – halved
1 tsp ghee/coconut oil
100g cooked chicken – diced
small serve roasted sweet potato

Ingredients: (dressing)
1 avocado
handful each of basil and parsley
I small clove garlic
1/2 cup coconut milk
1/4 cup mild tasting olive oil
1 tsp apple cider vinegar

Method:
If you need to cook your chicken and sweet potato start with that first.  Sauté both in separate pans using a little ghee or coconut oil until cooked then place on a plate. 
Place the dressing ingredients into a blender/processor and blitz till smooth and creamy.  This makes a little over a cup worth of dressing but keeps well in a jar in the fridge for a few days.
Heat ghee over medium heat in a pan and add the halved cos cut side down.  Allow to cook a few minutes until the edges are starting to brown then flip over and cook the other side.
Place cos onto a plate, top with the chicken and sweet potato then drizzle with the avocado dressing before seasoning well.

Notes:
- I kept things very simple with this salad wanting each ingredient to play a key role
- adapt the ingredients to suit your tastes and what you have available to you
- bacon or prosciutto would be a lovely addition as would a decent sprinkle of grated parmesan
- grilled haloumi or baked diced eggplant would be equally wonderful for a vegetarian salad

gingered carrot & parsnip latkes

There are some foods that compliment each other beautifully, like a match made in heaven.  Carrot and parsnip is one such duo for me.  I adore the subtle sweetness of the two combined whether they be simply mashed, roasted till caramelised or added to a hearty stew.

Latkes are another way I enjoy this pair and are a perfect way to use up any type of vegetable that may be lurking at the bottom of the fridge.  I find the addition of fresh ginger and turmeric adds a zing and earthiness that enhances the flavour of carrot and parsnip even more so but they are just as tasty made without depending on your preference.

Gingered carrot and parsnip latkes – serves 2-3

Ingredients:
3 cups grated carrot and parsnip
handful chopped parsley
2 eggs
1 tsp grated ginger
1 tsp grated turmeric
salt and pepper
coconut oil/ghee for cooking

Method:
Place grated carrot and parsnip into a bowl with the ginger, turmeric, eggs and seasoning and mix to combine. Heat a tsp of coconut oil/ghee in a frypan over low/medium heat.  Place 1/4 cup amounts of mixture in the pan and cook approximately 4-5 mins till golden before flipping and cooking the other side.  Keep latkes warm in a low heated oven while cooking the remaining mixture as above.

Notes:
-Serve latkes topped with a poached egg
-or alongside a simple salad
-or with a dollop of sour cream/greek yoghurt and a good chutney