Brace yourself for the ultimate savoury recipe ever. Especially if you’ve never made or heard of a galette before in your life. Listen close because this one’s going to be in your fave recipe book for sure. I’ve made 4 batches of the galette crust in 5 days, tell me that’s not an abnormal obsession. I’m a galette convert now! Buttery, flaky, crunchy, crisp. Kinda like croissant dough but with a little more substance, a cross between puff pastry and shortcut pastry. And when combined with chopped chives in the dough for savoury and some sugar n’ spice for sweet toppings, they become the ultimate base for anything really. I got the galette dough recipe from Deb @ Smitten Kitchen, but the real genius behind a chive studded dough is none other than the great Jonathan behind The Candid Appetite. The flavours were also inspired by his recent post of apple, brussel sprouts quiche that left me drooling.
I’ve made four medium sized galettes as opposed to a real big one, just because I wasn’t confident enough to roll out a big one in fear of pastry-tearing and lotsa swearing when it’s time to transfer the dough from the counter to the pan. And plus, medium sized dough = more crust all around for people to enjoy, right? So win win. Just remember though that everything does need to be COLD before starting – no shortcuts. And use a food processor for the quickest option to whir the ingredients together, ensuring there are still lumps of butter in there, they’re what makes the pastry flaky. I know it’s a pain to bring down the food processor, so is washing up but it really is optimal since you won’t have to handle the dough much so it’ll stay cold.
And looook, I just got myself some more new background props. It was real simple, just get a wooden board and paint 2 coats of chalkboard paint and let dry and voila, you’ll have your very own chalkboard background! Now onto the recipe…
For the crust:
- 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
- 1/4 teaspoon salt
- 1/4 cup packed chopped chives
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and freeze for 15 mins
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
1. Whisk together the flour, salt and chives in a large bowl.
2. Place in food processor, along with the butter and blend until the mixture resembles coarse meal, still with little lumps of butter the size of peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Whir the food processor again until lumps of dough has formed. With your fingertips pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 mins.
For the filling:
- one medium apple, cored and chopped into small pieces
- one small leek, green parts discarded, sliced thinly
- handful of button mushrooms, sliced
- 3 cloves garlic
- 1 tablespoon olive oil
- 125g ricotta
- salt and pepper
1. Heat the oil in a medium frying pan and add the garlic. When garlic is browned and fragrant, add in the leek and stir occasionally for around 5 minutes until almost translucent. Stir in the apples and cook for a further 3-5 minutes. Add the mushrooms, stir to combine and turn off heat.
2. Cool to room temperature and combine with ricotta. Season with salt and pepper to taste.
- 1 medium zucchini, sliced
- 1 tbs olive oil
- 1 egg yolk, beaten with 1 tsp water
- Maldon salt
1. Spread the zucchini out on a single layer on a layer of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using
2. Preheat oven to 400F or 200C degrees. On a floured work surface, divide dough into 4 equal parts and roll the dough out into approximately 6-inch rounds. Transfer to a lined baking sheet. Spread 1/4 of the the ricotta mixture evenly over the bottom of the galette dough, leaving a border. Arrange 1/4 of the zucchini on top of the ricotta in concentric circles, starting at the outside edge. Drizzle olive oil evenly over the zucchini. Fold the border in, over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
3. Bake the galette the zucchini is slightly wilted and the galette is golden brown, about 30 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Sprinkle with extra coarse salt.
Other variations you could try for the filling:
- chorizo sausage, caramelised onion, sweet potato to top
- sauteed leek and bacon stirred through sour cream, potato to top
- brown sugar, spices, peaches to top (omit chives in crust and replace with 1 tsp mixed spices if using for sweet recipes)
I’ll see you all around very soon!
Hi all, hope you’ve all been well. It’s been a couple days of constant rainfalls and grey days in sydney and I’m not liking it one bit. It’s hard to clean up your post-exam shipwreck of a room when grey days call for a day spent in bed lazing around surfing the net. Somehow I managed to keep out of that trap and keep myself busy- I guess I’d do anything to avoid cleaning though heh. So instead, these brioche bunned babies, packed with saucy pulled pork came to life- perfect for a hearty lunch. To be honest, I just needed my burger fix, and though I’ve heard amazing things about Chur Burger @ Surry Hills, I didn’t feel like trekking it all the way there, and I didn’t want any old boring dry, not very fresh storebrought white buns. And I’m glad I did it… no bun scraps will be left when you have these burgers, I assure you.
The buns had a wonderful crumby, perfectly buttery, subtly sweet texture and goes amazingly well with the apple pulled pork and coleslaw. The maple beetroot relish might prove to be too sweet for some though, it was probably more appropriate to have a simple slice of tomato, yes a humble slice would do Heyyy the relish sounded nice in my mind, but sometimes ideas don’t go down as well as you like but then you’ll know what to do the next time right? I think next time, I’d opt out the maple syrup, that way the relish won’t be too overpoweringly sweet.
Another flop was that my buns didn’t rise as high as I expected, and I found quite a number of others had the same problem while others also reported success. In my case, I believe it was because I let the dough rise too much since I placed the dough in a warm oven (it was too cold and gloomy of a day to leave it on the counter). I hope that is the case, because I really want to get it right next time. I’ll report back if I succeed. Try them out and see how they go for you! And even if they dont rise properly, you could always just use two instead of cutting one bun in half. Which was what I did… Oh they things we food bloggers do to trick you into thinking we make perfect lookin food every time. Haha! But seriously, the buns are real good and if you scoff at the idea of making homemade burger buns now- defo make this and see if you’ll be sure to bring that scoffing elsewhere. And plus, don’t you ever get that satisfaction when you make something that can easily be bought, compare and conclude that the homemade version is ten folds better? That, for me is the joy of home cooking!
Brioche Burger Buns
Makes about 10 buns
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
- Sesame seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. (It helped to use a dough scraper on one hand to lift the dough to slap on the counter, use other hand to knead, then lift with dough scraper… repeat)
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled, one to two hours.
4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 10 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for about one hour.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Recipe via Deb @ Smitten Kitchen
Makes about one cup
- 1 large beetroot, peeled and coarsely grated
- 1/2 small onion, sliced
- 1/3 cup balsamic vinegar
- 1/2 cup water
- 1 tbs brown sugar (or more to taste)
1. Combine all the ingredients into a small saucepan and heat to a simmer over medium heat. Simmer for 30-40 minutes until just soft, stirring occasionally. Add more water as needed if the liquid has evaporated too much.
2. Remove from heat and cool.
Click here for the recipe for pulled pork and coleslaw. Tip: add grated apple in the coleslaw for extra yum.
And don’t worry, I haven’t forgotten about the homemade edible gift ideas roundup. I’m still working on getting all the ingredients together for a post which would include cute granola jars, rocky road, thin mints just to give you a teaser.I’ll see you all soon!
Hi! So many things happened since my last post- like how I finished my exams (!!!)- 5 exams in 4 consecutive days mind you… And just like that, my first year of uni has ended when I left the door out of my last exam. Especially with all the news about 2013 HSC students finishing exams (that was me last year… what?!) it has reaaaaally dawned on me time does not stop for anyone. And so, in these 3 and a half month of holidays, I am sure to pack all the things I LOVE doing every single day- no day shall go wasted. I’m thinking of revamping the garden, starting a mini veggie patch, taking up DIY projects, and constantly overfill my mind with inspiration through blogs and pinterest. Of course, I’m going to put a whole lot more effort in this blogging business- it has been a little neglected ever since I moved to wordpress… And oh, you know what I’m also looking forward to these holidays? Having the time to prep up yum breakfast like waffles every.single.day. for the next 3 months. How much I love morning cooking/baking… These waffles are pretty darn good. The nuttiness of the hazelnut comes out so, so beautifully- it’s rich in flavour, yet light on the palate. It’s sorta like having lotsa nutella slathered on it but then it’s none of that heavy stuff. You’ve probably realised by now, I’m no good writer. Nevermind that now, just try these waffles and you’ll see what I mean yo.
And remember how I told you about me landing a part time job at my fave homewares store? I’ve had 5 shifts already and totally loving every minute of it. Going to work and only to be surrounded with paper straws, glass drink dispensers, cake stands and tons of bakeware. Looking at it, talking about it, restocking it, cleaning the shelves of it… There is no way to tell you all the ways I love my new job right now. I’m only hoping they’ll keep me after the holiday season ends. Enough of me sharing, how about you dear reader, do you have any happy news to share at all, or any exciting new resolutions for the holiday season and the year beyond? Let the holiday season begin- I’ll definitely be posting heaps of holiday themed posts, gift idea roundups very soon, stay tuned!
Blueberry Hazelnut Waffles
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3 tbs hazelnut meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 1/4 cup vegetable oil
- 2 tablespoons butter, melted
- 1 egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (optional – skip it if you don’t feel like making a mess in your wafflemaker. If you want to proceed, I suggest oiling the machine very well prior to each batch of batter is poured)
- Fresh strawberries, blueberries, sliced almonds, hazelnut meal, dark chocolate sauce to serve
1. In a medium bowl, combine the flour, cornstarch, hazelnut meal, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, butter, egg, sugar and vanilla and mix well. Refrigerate for at least 30 minutes.
2. Preheat your waffle maker and cook 1/2 cupfuls of batter for every batch according to the manufacturer’s instructions. Repeat until all batter is used. Enjoy waffles with desired toppings and fruit.
*Recipe adapted from Food Network
Hope you all have a great weekend. I’ll be seeing you all very, very soon I promise (no uni as an excuse is a strong enough guarantee!)