Some days we just need a @goodeggs delivery to help us through the week. Classic roast chicken (quick dinner tonight, lunch and dinners this week, and bones for soup to freeze), my favorite sesame loaf from @basecamp.bakery because it’s so good and I ran out and I can’t make it to the farmers market for more, and seasonal fruit for kid lunch and snacking of course ✨😊🙌🏽 #mygoodeggsbox
I know you can’t tell what this is but Trader Joe’s started stocking fall squashes, so I’m sorry I made spiced pumpkin with mung beans. Literally pumpkin spice. The warm spices and natural sweetness of the pumpkin is very comforting.
In the next picture you can see all of the spices and onion, garlic, and ginger inside. Not your typical thanksgiving squash.
I served it with homemade whole-wheat roti and plain full fat yogurt.
I can't keep saying I'm "bad" at something of I never put in any effort to get better!
I enjoy cooking, but I've never really gotten the hang of baking. I'm not sure if it's my lack of patience (seriously, three hours of prep time?!) or my tendency to deviate from recipes.
Occasionally I see a recipe I want to try, but when I saw a cheesy bread on @sallysbakeblog I finally felt the inspiration to try to make bread.
Here's my version of the #septemberbakingchallenge Homemade Cheese Bread; I added pepperoni because Why Not? I'm a huge fan of protein!
It's not the prettiest, but I have to say that this bread is the flakiest I have ever made! Here's to working on things we aren't good at!
Fig, goat cheese and olive focaccia with hints of fresh zaatar.😍 This combination of flavours is out of this world. Sweetness from the caramelized figs; tangyiness from the oozing goat cheese, an aromatic bitterness from the zaatar, and a delicious sour note from the green olives. Divine.
Makes 2 (25 x 32cm )
For the dough
All purpose flour 5 cups
yeast 1 tbsp
fine sea salt 1 tsp
Sugar 2 tsp
water, lukewarm about 11/2 cup or more
olive oil 3/4 cup
For the topping
ripe figs, cut in quarters
soft goat cheese , torn into pieces
fresh rosemary needles or fresh thyme leaves, a small handful
flaky sea salt
Pitted green olives
For the dough:
Combine the flour, yeast, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and half the olive oil and knead on medium-high speed for a few minutes until well combined. If the dough is sticky, add more flour.
Transfer the dough to the countertop and continue kneading and punching down with the hands for about until you have a smooth and elastic ball of dough.
Place the dough back in the mixer bowl, cover with a towel, and let rise in a warm place for about 60 minutes or until doubled in size.
When the dough has doubled in size, punch it down, take it out of the bowl, and knead for 1 minute.
Using your hands, stretch and spread the dough on the prepared baking sheet. Cover with a towel and let rise in a warm place for about 20 minutes or until puffy.
Preheat the oven to 220°C / 425°F
Using your finger, punch holes into the surface of the dough. Pour the remaining olive oil over the dough and into the holes. Spread the olives and figs (cut side up) over the focaccia and push them gently into the dough. Sprinkle with the the goat cheese pieces, rosemary or thyme, and a little flaky sea salt. Bake for 20 minutes or until golden