After the cupcakes were finished I started on two loaves of bread. Normally Rob makes the bread on the weekends but due to the wardrobe I used my day off to catch up on lost time and make the bread for the week. I haven't made a loaf in a few years so I was a bit rusty and kept emailing Rob for tips but I think it turned out alright!
Finally, I really worked up an appetite with all the time in the kitchen and decided that I'd better make up some dinner so I made soy salmon with chilli and coconut veggie rice.Again, it was delicious!
Overall it was a very productive day in the kitchen... now I just have to deal with the dishes... sigh!
Here's the recipes for all three items:
Vanilla Cupcakes
18 cupcakes
1 1/4 cups self-raising
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup caster sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using or use 1/2 cup buttermilk
Preheat oven to 350F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In another bowl with an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, continue to beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
The batter will be thin. Pour batter into a muffin pan prepared with liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Frost with orange coloured vanilla cream cheese frosting.Or any kind of frosting you like.
Wholemeal Bread
2 loaves
1kg wholemeal or wholegrain flour (I used Dove's Malthouse but any wholemeal or wholegrain flour will do)
1Tbsp dry active yeast (I use Allison's)
2 Tbsp caster sugar
olive oil
water
plain flour for dusting
salt
Mix the flour, yeast and sugar in a large bowl, large enough to rise in. Add about 1 Tbsp oil and add warm water slowly. I never measure the water; it must be warm, not hot. Add in very small amounts of water and work in the ingredients with your hands until the dough is sticky but not over wet.
Cover the bowl with a clean towel an leave in a warm, dry place for at least four hours, the dough should at least double in size.
Coat two bread tins (normal size) in olive oil, be generous.
Once the dough has risen, turn the dough out on to a floured surface, oil your hands and knead the dough until it is elastic. Be sure to really stretch the dough. Rob has great kneading tips on his post for pizza.
Split the dough in two and add salt and a quick drizzle of oil then knead again. Shape the dough into a loaf shape and place in the oil tins. Turn the oven on to a medium heat and place the tins on top of the oven to let it rise again while the oven heats.
Leave for 30 minutes.
After 30 minutes the dough should have doubled in size. Bake in the oven for 30-40 minutes. You'll know your bread is done when you knock the bottom of it and it sounds hollow.
Soy Salmon with Chilli and Coconut Veggie Rice
feed 2-4 adults
Salmon
2-4 salmon filets
1/4 cup soy sauce
2 Tbsp maple syrup
1 lime (zest and juice)
garlic
ginger
chilli flakes
Rice
1 cup basmati rice
1 bell pepper chopped
5-6 spring onion chopped
1/2 cucumber chopped
1/2 cup corn kernals and/or peas
1 cup broccoli florets
1 3inch squared block of frozen coconut milk
chilli flakes
1 Tbsp lime juice
garlic
ginger
vegetable oil
salt
pepper
Cook the rice in boiling water. While the rice is cooking, heat some oil in a wok. When the oil is hot, add all the vegetables. When the vegetables are just tender add the coconut milk. As the coconut melts add in all the other spices, decide how much you want. If you want a mild version add less garlic and chili, if you want spicy, add more. I like mine spicy and use about 4 garlic cloves and a 2 Tbsp of chilli flakes.
Now add the cooked rice and stir-fry for a few minutes, take off the heat.
Mix all the salmon ingredients together (bar the slamon)and warm on a low heat. Add as much chili, garlic and ginger as you like, or not at all as there will be some in the rice as well.
Pan Fry the salmon filets on medium heat for 30 seconds each side, depending on how large your filets are.
Pour the sauce over the salmon and continue to fry until cooked.
Serve the salmon over the rice and enjoy!
