Hot Cross Buns (in the breadmaker)

I've reached the third trimester, and find myself constantly hungry. I'm getting pretty bored of just eating 10% larger meals... and it's also sometimes just not enough. So -- time to make some tasty, carb-tastic snacks which are also apropos for the time of year :) It's still 30C here during the day so I didn't really feel like kneading a lot of dough, so I searched for a bread machine recipe for hot cross bun dough. It's an American site so everything's in cups, but it has a handy metric conversion... if you don't mind measuring out something as nonsensical as "77.84 ml of butter", or "3.23 ml of ground cinammon". So here's my best shot at the same recipe in weight-based units, so you can whack the pan on a set of scales and get going.

Ingredients
For the dough:

• 1 egg and 1 egg yolk
• 200ml milk
• 70g butter
• 80g sugar
• zest of half a lemon
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 tsp salt
• 600g plain white flour
• 1 tbsp dried yeast
• 75g sultanas or raisins

For the glaze:

• 55g icing sugar
• ~ 1 tbsp milk

Break the egg and separate the yolk into the bread maker (save the white for another meal). Put the rest of the ingredients in, except for the raisins, cutting the butter into smaller pieces. Put the raisins in the nut dispenser if you have one; otherwise set a timer so you can add them just before the second knead. Put the bread maker on the dough setting.

When the timer has finished, take the dough out cut it into 18-24 pieces (I used a pair of scissors and the divide-by-two or three each-time method). Line a 23x33cm (or thereabouts) baking tin with greaseproof parchment, or oil well. Roll each piece of dough into a ball and arrange in the tin about 1 cm apart. Don't worry if they look crowded.

Cover with another sheet of greaseproof parchment or oiled clingfilm, and put somewhere warm to rise for an hour. (I used the 'warm' function of my oven on a 40C setting.) Using a very sharp knife, slice the traditional cross in each one, then bake at 190 C for 12-15 minutes until golden on top. (I erred on the shortest time and got great results -- don't leave them in too long or they'll go tough!)

Mix up the glaze by adding a little milk at a time to the icing sugar until it reaches a pourable but thick consistency. Once the buns have cooled for 5-10 minutes, use a spoon to drizzle the icing into the crosses, and leave to cool for a further few minutes. Then serve with a cup of tea :)

Yorkshire Puddings

I love Yorkshire puddings. When I was a child we always looked forward to when my mum would make them. We'd beg and beg for more of them, even above and beyond roast potatoes! Pure carby goodness. It seems the tricks to getting a well-puffed pudding are to beat the batter well to get air into it, and to heat a generous amount of oil in tin (in the oven) before you pour the  batter in -- and always less than half of the height of the tin, or they won't have room to expand. I was surprised that the Joy of Cooking said to beat the batter, since I would normally worry about toughening the gluten, but it worked very well. And luckily, they were wrong about needing to leave it to stand for an hour. (I'm impatient like that!)

Ingredients

• 1 cup plain flour
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup water plus 1tbsp
• 2 eggs
• vegetable oil

Preheat the oven to 200 C. Combine the salt and flour, make a well in the centre and pour in the milk and water. Stir, then beat well until very combined. Add the two eggs and continue to beat until large bubbles rise to the surface. Pour a little vegetable oil into each tin of a muffin tray and place in the hot oven; there should be enough oil that the base of each tin is easily covered. After five minutes, remove the tin from the oven and pour the batter into each cup, to about 40% of the height of the tin. Return to the oven and bake for about 20 minutes, until risen and golden.

Okonomiyaki (Japanese Savoury Pancake)

Another inspiration from my amazing Flavour Thesaurus, with guidance from one of my favourite food blogs and a helpful Japanese cooking info page. This time I was reading the underwhelming-sounding 'cabbage and egg' section. Turns out the Japanese have a long tradition of making these gorgeous savoury pancakes with a range of different ingredients, but almost-always including shredded cabbage as the base. And since cabbage was on my list of 'cheap veg at the market this week', I have a whole head to use up. I made up the money saved buying the cabbage by buying beautiful katsuobushi, the dried bonito flakes that 'dance' in the convection currents generated by the hot pancake. I also made my own okonomiyaki sauce, which meant I had to buy ketchup for the first time in my life. Oh well - maybe when winter rolls around I'll deep-fry some potato chips. Or, more likely, I'll just make these again, because they were AMAZING! Even easier to flip than Korean pancakes, less fiddly than fried veggie fritters, and absolutely divine in flavour. I think it's worth putting in the extra effort to make the sauce, and track down the katsuobushi and wakame (dried seaweed).

Ingredients

What is so exciting about this seaweed??

For the pancake: 

• 1/4 white/green cabbage
• 1 carrot
• 2 spring onions
• 1 egg
• 3/4 cup room-temperature dashi stock (substitute seafood stock, or vegetable stock, or even water)
• 1 cup plain flour

For the toppings:

• 2tbsp ketchup (tomato sauce)
• 2tbsp Worcestershire sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp mayonnaise
• 50g katsuobushi (fine bonito flakes)
• a small handful of wakame (dried seaweed)

Japanese pancake on the barbie.
Now that's what I call fusion food :)

Shred the cabbage, grate the carrot and finely slice the spring onions. Combine with the egg, stock and flour in a large mixing bowl. Get a bbq hot plate nice and hot and brush generously with oil. When you can see it start to shimmer, plop the mixture onto the hotplate and push down and smooth out to make a pancake or two (how many depends on your confidence in your ability to flip them!). Close the lid and bbq for 5-10 minutes, until crisp and golden on the bottom, and cooked through enough not to fall apart when you lift the edges with a spatula. Flip onto the other side and cook for a further 5-10 minutes.

Meanwhile, combine the ketchup, Worcestershire sauce, soy sauce and sugar in a small bowl, to make the okonomiyaki sauce. Put the mayonnaise in a small plastic bag with the corner cut off, or piping bag, if it's not in a squeezy bottle already. When the pancake is nearly done, turn off the heat and brush the top surface with the okonomiyaki sauce. Pipe on the mayonnaise in long lines, or whatever pattern you like. Tip on the katsuobushi and scatter with a handful of wakame. Serve hot off the grill, with the bonito flakes dancing to their tasty song :)

Prawn and Sweet Potato Fritters ('Ukoy')

We had a sad sweet potato hanging around in the cupboard that I wanted to use up. This recipe turned out to be a stunningly inefficient way to do that, but made totally delicious and great finger food. You could eat them as a starters, but we just made 25 or so and chowed down while watching a movie :)

Ingredient:

• 250ml boiling water
• 250g raw small prawns
• 150g plain flour
• 80g ground rice
• 30g cornflour
• 2 eggs
• black pepper
• 125g peeled and grated sweet potato
• 115g bean sprouts
• 4 spring onions, finely sliced
• 1 small garlic clove
• 1/2 tsp salt
• 2 tbsp mild vinegar

Cook the prawns in the boiling water (in a saucepan, presumably) for 3-4 minutes, until pink and just cooked. Drain, reserving the prawn stock and leaving both prawns and stock to cool for ten minutes or so. Pluck the heads off, and if the shells are tough (i.e. if you couldn't find really small prawns), shell them completely.

Put the flours and ground rice into a bowl and whisk in the eggs and the cooled prawn liquid; season well with black pepper and salt. Add the grated sweet potato, bean sprouts and spring onions, and fold gently to combine. Drop 1 to 1 1/2 tbsp of batter into a frying pan of hot oil, and top with 2-3 prawns, pushing into the batter and then flattening with a spatula. Fry gently so the sweet potato has time to cook through, about 2-3 minutes each side. Stack on a plate with kitchen paper.

Crush the garlic and combine with the salt and vinegar to form a dipping sauce. The fritters also work well with sweet chilli sauce.