Homemade Wheat & Rye Bread

This is a chewy, soft and rather dense homemade bread that I make often. It’s packed full of pumpkin and sunflower seed goodness and has almost 70% wholemeal flour. It’s delicious with tomato, as a Spanish pan con tomate or homestyle with butter and a slice of ham. Also good with sweet toppings, like jam, for example kiwi fruit jam or persimon jam.

rye bread

Ingredients:

1 1/2 cup warm water

4 Tbsp olive oil

1 Tbsp honey

2 tsp salt

1 1/4 cup all purpose flour

1 cup wholemeal rye flour

1 3/4 cup wholemeal wheat flour

1 1/4 tsp instant active dry yeast

2 Tbsp linseed

4 Tbsp sunflower seed

4 Tbsp pumpkin seed

1 eggs for brushing (optional)

rye bread

Of course you can just put the ingredients in your bread machine and run the wholemeal program but if you don’t have a bread machine or want to make the bread by hand, here are the instructions.

rye bread

In a large bowl mix together the water, olive oil, honey and salt and stir until the salt dissolves.
Add the flours and yeast and mix until everything is combined.

Place the three types of seed in a food processor and process as finely as possible.

The pumpkin and sunflower seeds are easy to process to complete powder but linseed tends to stay unbroken.
Add the seeds to the dough and knead until the dough feels smooth and pliable.
Leave the dough covered with a cling film, in warm place, for 45 minutes. It should be double the size after this time.
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough into two logs and place in two greased or lined loaf tins.

Make cuts in the tops with a serrated knife. Brush with some egg if you’d like the bread to have a smooth finish.

rye bread
Cover with plastic wrap and leave dough to rise for about 45 minutes.

Preheat the oven to 180c/350F.
Bake for 45 to 55 minutes.

When ready, the bread should make a hollow sound when tapped.

rye bread

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Mushrooms & Peas Muffins

I came up with this recipe when away on holiday. I had a jar of mayo in the fridge and knew I had to use it before the holiday was over as bringing it on the plane seemed too crazy. These muffins are really nice and moist inside and are still delicious the next day, so do try them!

mushroom muffins

 

Ingredients:

2 eggs

1/2 cup mayonnaise

1 3/4 cup all purpose flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

1/2 cup liquid reserved from the can of green peas

3 Tbsp green peas

4 mushrooms, halved and sliced

2 slices of cheese, cut into 6 pieces each to use as topping

1/2 tsp oregano

a pinch of black pepper

a pinch of dried nutmeg

mushroom muffins

 

Preheat the oven to 200C/400F.

Prepare a 12 hole muffin tray.

In a bowl mix eggs, mayonnaise, pepper, nutmeg and oregano.

In a separate container mix flour with salt and baking powder.

Add the dry ingredients to the wet ones, add milk and the pea liquid and stir until just blended.

Add peas and mushroom slices and stir to distribute them evenly.

Bake for 25 minutes.

mushroom muffins

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cheesy Spinach Casserole

Spinach is one of those healthy foods that also happen to be tasty. I like to add a bit to many dishes but this casserole is quite packed with it. It is also an easy and quickly put together dinner or lunch for when you don’t want to spend too much time in the kitchen. Yup, another lazy recipe.

This casserole has three cheeses so it’s definitely for the cheese enthusiast like me. But who wouldn’t like cheese?

 

spinach casserole

Ingredients:

2 1/2 cup dry penne pasta

1 cup cream cheese

1 standard size ball of Mozzarella (80 to 100g)

4 cups spinach leaves, chopped

1 cup milk

a handful of Parmesan shavings

1/2 tsp dried nutmeg

1/2 tsp dried chilli powder (or more if you like spicy)

1 tsp dried regano

salt & pepper to taste

 

 

Preheat the oven to 180C/350F.

Put the uncooked pasta and spinach in an ovenproof dish.

spinach casserole

Next, grab a small pot and heat the cream cheese, spices and milk in it until the cheese is more or less melted and the spices are well distributed.

spinach casserole

spinach casserole

 

Pour the mixture all over the pasta and stir.

Put the Parmesan shavings and Mozzarella on top and place in the oven.

 

 

spinach casserole

 

Bake for 40 minutes. The pasta should be cooked by then.

When making one of these lazy dishes which don’t require you to pre-cook the pasta, it is important to make sure that all of the pasta shapes are covered with milk, cheese or spinach so that they cook instead of drying out.

spinach casserole

 

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Cheese Muffins for Lunch

This is a recipe for cheese muffins that can be taken in a lunch box to work. I like to eat them sliced and with salami or ham. I used partially the delicious Parmesan. Even though it’s expensive I always buy the real thing and never pre-grated. Parmesan loses its delicious aroma if it’s kept grated for a long time so I prefer to grate it myself. Also, a little Parmesan goes a long way, so I could easily top it up with some very mild tasting Norvegia, which is a Norwegian version of a Gouda-style cheese.

 

 

cheese muffins

 

 

Ingredients:

1/4 cup olive oil

1/2 c milk

2 eggs

1 cup all purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp dried thyme

1/2 cup tightly packed grated cheese, I used Parmesan and Norvegia which is a Norwegian cheese similar to Gouda; use what you like most

 

 

 

Preheat the oven to 180C/350F.

cheese muffins

In a bowl mix oil, milk and eggs with a spatula.

In a separate bowl mix flour, baking powder, salt and dried thyme. Mix those well and then add to the wet ingredients.

Blend until there are no more pockets of dry flour.

Add cheese and mix again until evenly distributed.

 

cheese muffins

 

Bake for 25 minutes until the muffins are a golden colour.

cheese muffins

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Oven-baked Applesauce Rice

When I was a little girl my Grandma used to make a similar dish in a remoska mini oven that we had. She continued always making this particular dish in the remoska even though we already had a standard oven, so when the remoska was out of the cabinets, I knew the delicious cinnamon smell would soon fill the whole house. Ah, the childhood memories!

You can check out what a remoska is here. I can see the nostalgia is not only mine and the remoska seems to be making a brilliant comeback as an electricity saving oven. Well done! Maybe I’ll get one too?

We ate this as a normal dinner. Maybe you’ll like it better as a lunch or even dessert! This was back under communism when eating meat everyday was just not how things were, so rice with apples seemed like a very good dinner idea. We were not obese back then, so sometimes I look back into these times to see if I can find any more healthy recipes. Now, bear in mind that this is not diet food either as it has sugar.

I now adapted this recipe to my lifestyle and more modern likes (like brown rice instead of white) and this is what I came up with. I hope you enjoy!

applesauce rice

 

 

applesauce rice

 

 

Ingredients:
1 cup uncooked brown rice
1 cup applesauce (mine has very little sugar)
2 cups water
1/4 cup sugar
2 Tbsp cinnamon
1/4 tsp salt
2 apples
a handful of dried cranberries
a pinch of dried ginger
a pinch of dried cardamom

an oven-safe dish with a lid

 

 

 

 

 

 

 

Preheat the oven to 200C/400F.

Wash your rice in a sieve and dump in the baking dish, add water, sugar, cinnamon, ginger, cardamom, salt and stir to evenly distribute all the ingredients.

Add applesauce and stir again.

applesauce rice

Cut apples into slices, I cut them widthwise and just remove the middle to save time. Place apples on top of your mixture and press lightly to submerge them in the sweet, spiced water.

Sprinkle with cranberries.

Put the lid on and bake for 1 hour and 15 minutes or until the rice is done. Brown rice likes to take its time 🙂

applesauce rice

This amount serves 4 for a light and delicious meal.

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Potato Crust Spinach Quiche – How to Have Eggs and Potatoes for Dinner or Lunch and Enjoy It

I know it’s Christmas time in a minute but that’s not an excuse to eat huge, festive cuts of meat for the whole December. Not for me anyway, since I’m not the biggest meat eater. So this is my idea for a rather cheap, easy to make dish, while our poor stomachs are getting ready for the holiday abuse.

I first learnt about quiche when I moved to Ireland many years ago but quiche actually comes from France. It’s a very light milk, cheese and egg concoction, usually in a form of an open faced pie. The crust is not supposed to be made out of potato but I never have time or patience for making crust, so sometimes I make my quiche completely crustless and now also with potato. Quiche can be made with many ingredients and this recipe is only one, simple way to make it. Google it and you’ll find a whole world of quiche if you don’t already know it. This is my take on it, anyway, with only a little meat and a lot of spinach – just how I like it.

potato crust quiche

Ingredients:

1 large baking potato or two medium ones
3 eggs
1 3/4 cup milk
1/2 cup all purpose flour
2 cups or 2 handfuls of chopped spinach
1 compressed cup of grated cheese
a couple of broccoli florets
3 slices of ham, chopped
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
1/2 tsp salt or more to taste
a pinch of nutmeg

potato crust quiche

Preheat the oven to 220C/425F.

Slice the potato thinly and use the slices to create a ‘crust’ inside the baking dish.

Spray with cooking oil and sprinkle with salt. Bake for 20 minutes while preparing the rest of the dish.

potato crust quiche

In a bowl, with a hand whisk blend milk and flour. Add eggs and use an electric whisk or a hand whisk if you’re the patient kind to foam and aerate the mixture. I had a very good result after 2 minutes with an electric mixer.

With a spatula, gently fold in the cheese, spinach, ham,  herbs and spices.

potato crust quiche

Take the potatoes out of the oven and turn the oven down to 180C/350F.

Pour the mixture into the crust and top with broccoli florets. Push them into the quiche so that they cook rather than burn in the oven.

potato crust quiche

Bake for an hour or until springy to the touch.

 

potato crust quiche

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.