Easy White Bread with Pumpkin Seeds.

Would you believe it? I baked my own bread! This will take some time getting over. Here's the proof.

It was just right. Crisp crust, dense but fluffy inside. I may never buy white bread again. Not when I have a fresh, cheap, easy and healthier option that tastes way better than store bought ones. Bread was always a bit intimidating but this was almost too easy. My mother in law passed me down her old Kenwood mixer. I am gonna make that kneading hook work like it has never before in its rather long life. 30 years is a bit long for an electronic gadget to live right? But it works like a dream.

Ingredients. Makes almost a kilo- 950 gram bread.

• 500g white flour, plus extra for dusting
• 2 teaspoon salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water 
• Handful pumpkin seeds (Optional) 

Method.

1. Mix flour, salt and yeast in a large bowl. Make a well in the centre, add oil and water . Mix well. Add 1-2 Tbsp more water if the dough seems a bit stiff. (Whole-wheat flour needs more water) Tip on a lightly floured work surface and knead.
2. Once the dough is smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight. Tip- to check if dough has been knead well, poke a finger in the dough. The impression should stay for a while. Dough should not rise back immediately.
3. Line a baking tray with baking paper. Knock back the dough gently till some of the air from the yeast escapes and mould into a ball. Place it on the baking parchment and let it rise again for another hour till doubled in size. (Don't worry too much if it doesn't double exactly to proportion)
4.  Heat oven to 200 Celcius. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown. The loaf should sound hollow when tapped underneath. Cool on a wire rack. 

Time saver tip: Let the dough's first rising be done overnight in the fridge for a deeper flavour.

Don’t judge it by its looks- Spaghetti in Aubergine Sauce.

There is no way to make it look good. Grey, gooey and bleh, its looks really don't do justice to the velvety deliciousness it packs. Yes, I just compared food to the royal choice of textile for curtains. I used a recipe from Francis Lam. I topped it with pine nuts, a nutty flavour and crunch rounds off the dish nicely.

Spaghetti in aubergine sauce. You will need-

500 grams aubergine/eggplant/ brinjal/ baingan cut into ½ inch slices

1/3 cup extra virgin olive oil

3 cloves garlic, lightly smashed (I used 5 )

2 springs thyme or oregano, chopped ( I used dried)

1 cup water (or liquid stock if you want to pack in flavour)

2 tablespoons sun-dried tomatoes, minced (optional)

6 leaves basil

Salt and pepper

500 grams long pasta – spaghetti, linguini.

(Tip- Lightly salt the slices of eggplant, stack them back together and let it all hang out for about 20 minutes. This will season it and water will drip out, allegedly removing the bitterness, if it’s there.)

1. Put the olive oil in a wide, heavy saucepan, add the garlic cloves and set over low heat. The idea is to flavour the oil, so don't worry if the garlic don't start sizzling immediately.
2. Add eggplants when you hear the garlic start to sizzle. Stir well to coat oil as evenly as you can. 
3. Turn up the heat to medium high. Add thyme or oregano, basil and stir. When the eggplant is turning translucent and softening, add water/stock, let it come to a boil and turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while so that the bottom doesn’t stick.
4. Meanwhile, bring water to boil, salt it, and cook your pasta, al dente of course.
5. Check on your eggplant. The liquid should be mostly absorbed or reduced. Mash it with a fork or spoon. Add salt and pepper to taste.
6. Drain pasta and toss with eggplant puree. Stir minced sun-dried tomatoes and fresh basil. Serves 4 as a main course, 6 as a starter.

Baby Steps.

My friend Elisa from Ecuador will soon have her first baby. I am so excited that I have taken it upon myself to plan her baby shower. I knit these shoes for her baby. The pattern is very easy and it took me, maybe, 4 hours in total to knit the pair. In the meanwhile, I have been accused by friends of turning into that woman. You know, that boring aunt who knits you a scarf, you act sufficiently excited and happy about it, which in turn encourages her and she  knits you a scarf every birthday. I am taking a knitting break of sorts....after I am done knitting one more scarf :)

This very easy pattern for 0-6 month old babies can be found here.

Chewy Oatmeal Raisin Cookies.

There has been a slew of articles in Danish media about how packets of oatmeal found in Danish supermarkets may have fungus in them. My reaction to this gross news, but naturally,  was a - must. have. now - craving for oatmeal cookies. The recipe is from smittenkitchen.com. That site!! You must go there if only to drool at pictures. I love her recipes. She makes them out of a kitchen smaller than mine and with everyday appliances, it makes her recipes feel so much more do-able. The cookies turned out perfect. Crispy edges, chewy insides.

For about 24 cookies or more (depending on the size of your cookies) you will need. Note - 1 cup = approx 2.5 Decilitres

1/2 cup (1 stick or 113 grams) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt ( Use half a teaspoon, if you like more salt in your cookies)
1 1/2 cups rolled oats
3/4 cup raisins

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, and raisins. Chill the dough for a bit in the fridge. I didn't time the chilling. It chilled for as long as it takes to hang dry a load of laundry. 

Preheat oven to 350°F (175°C). Scoop and line up cookies two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in). Take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. See if you have the patience to let them cool.

*Colour will vary. Mine are a very dark brown because I used dark brown sugar instead of light brown.

Bikini Body Zucchini Pasta

Yes my darlings, zucchini AS pasta. A no-fuss, vegan, gluten free, carb free dish, it is easy on your conscience, body and time. Did I mention that your taste buds will love it? I usually eat it by itself, but this time it was paired with a baked fish fillet.

You will need

• 2 green squash / zucchini
• 1 carrot (I add carrot for colour and texture. You could use a combination of yellow and green zucchini instead)
• 2 tablespoons extra virgin olive oil
• 3 garlic pods. Finely Chopped.
• Salt and freshly ground pepper.
• 1 tbsp Basil (dry or fresh).
• 1tsp dried oregano.
• Handful of pine nuts for garnish.

 Method 

1. Cut zucchini and carrot into thin lengthwise ribbon like strips using a potato peeler. Throw away core of zucchini.
2. In a large non stick skillet, heat oil over medium-high heat. Add garlic. Add carrot strips before garlic browns.
3. Add zucchini. Cook the zucchini strips in two batches. Add first batch, cook and stir for two minutes till soft and translucent. Add basil and oregano. Give it a good stir so the herbs get distributed evenly.
4. Add the remaining zucchini strips (This is so you have a bit of a sauce base and a bit of a bite) Add salt and pepper to taste.
5. Serve topped with roasted pine nuts. It gives a nice crunch to the pasta. Serves 2.

It is delish when topped with grated parmesan cheese, but I have a bikini body to work on for my upcoming beach vacation. Psst.....not  added to the recipe, but, like in most things, I also added 2 green chillies. It may not be to everyone's taste though.