Vegemite Cheese pull apart Bread

Vegemite and Cheese just … go together. (side note – have you tried Cheesybite, I was so sceptical but it so good!)

I found the original recipe for this in Super Food Ideas, I forget which edition sorry, and had adapted it to my liking. I often bake this on a Sunday and package it up for breakfast for the week ahead. It would be great picnic or party food too and I’m sure hungry snackers would appreciate this!

Fresh from the oven

The base of this pull apart would work for a variety of fillings if you choose. Try pesto, tomato paste and herbs or peanut butter and nutella for a sweet twist!

Wee Update (16/05/11) – I made this over the weekend and instead of slicing as below, I cut into 2cm strips and baked flat down. Turned out GREAT and were a huge hit at the party I attended. I made another batch using 4 tbsp tomato paste and some herbs. No pictures sorry, but a good way to make smaller bites so it goes further and looks pretty too.

What you need:

2 cups plain flour
2 tsp baking powder
3 tbsp butter (soft)
3/4 cup milk
approx 2 tbsp Vegemite
at least 1 cup grated cheese
Melted butter to brush over top

What to do:

1. Preheat your oven to 190C (fan forced – maybe go 210C with a conventional) and line a baking tray with baking paper.
2. SIft flour and baking powder in a bowl and spoon in butter.
3. Using fingertips, rub the butter into the flour until it is all combined.
   

   From this to this!

4. Make a well in the centre and pour in milk.
5. Using a spatula or butter knife, bring in the sides of the well and mix with milk slowly.
6. This should form a soft dough. If the mixture is too floury, add a little more milk. Just a dash.
7. Lightly sprinkle som flour on a flat surface and turn out the dough.
8. Knead the dough for 2 – 3 minutes until it is soft and smooth. See my Pizza recipe for full kneading instructions if you need them.
9. Role out to about 1 cm thickness, try not to make it longer than you baking tin.
10. Over dough, spread a thin layer of Vegemite. This is being rolled up so don’t be tempted to you too much.
11. Sprinkle over grated cheese to the level of cheesiness you like (hence being vague in the ingredients section). If you are using other toppings, just make sure you cover the whole dough evenly and don’t over do it.
    

    Topped full of toppings!

12. Starting at one side, roll up the dough evenly.
13. Place the roll on your baking paper seem side down.
14. Without cutting the whole way through, slice portions to the size you would like the pull apart sections to be. Pull the slices away from the main roll slightly so they have plenty of room to rise.
    

    Ready for the oven

15. Brush the whole roll with a little milk to avoid burning (and, unlike me, try to not get much on the baking paper).
16. Bake for 20 – 25 minutes until golden on top.
17. Serve warm. Add a little butter if you like. Or serve cold. Great any way.
    

    Golden and delicious

Potato Pancakes

I’m the first to admit, I would make a great Irish lass given my obsession with potatoes (fiddle dee dee!).

In fact, I have a whole recipe book dedicated to potatoes. Some of the recipes are a bit phoned in though with pages like “Potato & Sausage Panfry” followed by “Potato, Tomato & Sausage Panfry” but it is from the 90’s and has been the inspiration for some of my favourite potato dishes so all is forgiven.

By inspiration I mean, I am rarely satisfied with just reading and following a recipe … once I have tried the suggested version I always make amendments (feemendments?).

So my Potato Pancake recipe is crazy easy and delicious every time. I have used this for breakfast, lunch and dinner, they perfect side dish to most meals! Some of my favourite serving  suggestions would be:

Breakfast – with fried or poached eggs, bacon, tomatoes, mushrooms (or any of your breakfast faves).
Lunch – goes great with some smoked salmon or chicken pieces or alone with a dollop of sour cream or tomato sauce.
Dinner – an excellent side to most meats like Moroccan lamb, fresh grilled sausages, roast chicken or a juicy steak.

Hungry now? Here’s what to do…

What you need:

6 medium potatoes – I prefer red potatoes but any will work
1 small onion
2 Eggs
1 tbsp of flour or cornflour
Sprinkle of salt
Butter to cook

Addition if you like – 2 tsp sage or rosemary

What to do:

1. Peel and grate all of the potatoes.
2. Put into a fine strainer and wash gently to remove any potato juices.
3. Squeeze out any water (place the strainer on some paper towel and push down on the grated potato).
4. Place grated potatoes in a bowl and grate in the onion.
   

   They'reeeeeee grate ....... (I ❤ puns)

5. Crack in eggs and, using a fork, combine thoroughly.
6. Add cornflour or flour, there isn’t a lot of difference. You will notice there is still some liquid, I like it like this but if you prefer a thicker pancake, add another tablespoon.
   

   It should look something like this

7. Heat a frypan on a high heat adding butter to cook.
8. Dollop the potato mix into the frypan at whatever size pancakes you like. Make sure you press them down so they are quite flat, no more than 1cm thick.
   

   I like em big!

9. Let cook on one side, try not to move them for the first few minutes otherwise they will fall apart. If this happens though – run with it and break them all up, add some more butter and fry up some crazy potato hash!
10. Once the edges are browning, use an egg flipper to check underneath. If they are brown all over, flip them!
    

    Crispy on the outside ....

11. Cook for the same amount of time on the other side. You may like to add more butter or frying agent here to help brown up the second side and ensure they don’t dry out.
12. Once done, remove from the pan and set aside, repeat steps 8 -11 until all the mixture is used. Remember to re-butter your pan each time or they just won’t go as crispy.
13. Serve any way you choose and enjoy!
    

    Pun's aside, they are great!

Bananananana Banananana Bananananana Banana Bread!

A good banana bread recipe is hard to find. Or maybe I just fail at banana bread….

Either way, I have tried quite a few and had a lot of issues. Unrisen, too soft, too banana-y or not banana-y enough.

Last Sunday, I decided to give it one more try. Luckily for me, this recipe turned out super great! Perfect as a breakfast or snack, warm or cold or with butter or cream cheese (yes cream cheese! try it!).

Just one slice?

What you need:

125g butter
3/4 cup caster sugar
2 eggs
100g sour cream
3 medium bananas, mashed
2 tsps honey
2 cups self raising flour (or plain flour with 2 tsp baking powder)
1/4 tsp bicarbonate soda

What to do:

1. Turn your oven to 180c.
2. Line a square baking tin with baking paper. Should be a 17 – 20cm square.
3. Using electric beaters, beat together butter and sugar in a large bowl until combined.
4. Add 2 eggs and continue to beat for 1 minute until creamy.
5. Fold in sour cream, bananas and honey.
6. Sift in flour and bicarbonate soda.
7. Pour into the tin and bake for 45 minutes. If you are using a loaf tin cook for 55 – 60 minutes at 170C.
8. Take out of the oven and let sit in the tin for 5 minutes.
9. Remove from tin, peel away baking paper and let cool on a wire rack.

 

Fresh from the oven