Sunday, July 31, 2016

Dueling Gyozas - Pork vs. Tofu #SundaySupper

With a good hit of fresh ginger, garlic and chili pepper, these gyozas will delight your whole family, vegetarians and meat eaters alike. Bonus: They are fun and easy to make!

First off, let me say that dueling gyozas is a misnomer. There's really no competition between the two. Both are delicious. That said, I couldn't name this recipe pork and tofu gyozas because that would imply that each gyoza contained both of those ingredients. Which they do not. Half are pork, half are tofu. The other seasonings and ingredients are otherwise almost identical.

We had been living in Southeast Asia again for just a couple of years when I first learned about gyozas from Jamie Oliver on his show Oliver’s Twist, circa 2004. Kinda funny, when you think about it. Living in Kuala Lumpur, Japanese friends and restaurants all around me and I find out about gyozas from a English chef on television!  The gyoza episode was called East Meets West and, in typical Jamie style, he made them look so easy.

I scribbled down the ingredient list as I watched and have made it with my daughters ever since. Since we like things spicy, we add fresh red chili peppers to both the filling and the dipping sauce. Oh, and Jamie also puts sake - Japanese rice wine - in his filling. I never have sake in the house, so I just leave it out. The original calls for ground pork but when the girls left home for university and became vegetarians, we adapted the recipe to use firm tofu as an alternative.

Not only is this one of our favorite family recipes, it’s a great group activity. Gather everyone around the kitchen table, put your fillings and gyoza skins in the middle, and get filling and folding. As the saying goes, many hands make light work and we have a lot of fun chatting and joking while getting it done.

If you’d like to watch Jamie make gyozas, here’s a link to the show on YouTube. East Meets West is actually Season 2, episode 22, but this is the only link I could find.

For the dipping sauce:
5 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 red chili, minced
1 tablespoon chopped green onion

For the pork filling – for 40-45 gyozas
10 1/2 oz or 300g ground pork
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced - optional
3 tablespoons soy sauce
3 tablespoons sesame oil

For the tofu filling – for 40-45 gyozas
1/4 oz or 7g dried porcini mushrooms, rehydrated, drained and chopped
10 1/2 oz or 300g firm tofu, cubed and drained
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced – optional
4 tablespoons soy sauce
3 tablespoons sesame oil

4 packages gyoza skins  - about 25 per packet - you'll have some left over.
2 tablespoons oil for pan

Start by making your dipping sauce by combining all the ingredients, so that the minced chili has time to infuse. Set aside.

In large bowl combine your green onions, sliced cabbage, ginger, garlic, chili pepper and pork.

For the tofu filling, in another large bowl, mash the tofu with a fork until it’s in big crumbles then add in your mushrooms, green onions, sliced cabbage, ginger, garlic and chili pepper.

Sprinkle the soy sauce and sesame oil into each filling bowl.

Mix well with a fork and pan fry a small amount of each to check seasoning. Add a little more soy sauce if the filling still needs salt.

Get yourself a small bowl of cool water and dip one finger in it. Run your wet finger around the outside of the gyoza skin.  Place a spoonful of the filling mixture on top of the skin.

 Close edges carefully, making sure there is no air inside.

Wet the semi-circular edge and then make pleats around it.

Set it pleat side up in a non-stick skillet coated with the oil. Press down gently to flatten out the bottom a little bit so the gyozas can stand up.

N.B. With this many gyozas, you are going to have to cook them in batches or use more than one pan. Also, you will want to keep the tofu ones separated from the pork ones if you are serving strict vegetarians. When they are cooked, they are pretty much identical from the outside.

Continue with remaining filling until all of your gyozas are made. These guys are listed under appetizers below but we often make a whole meal of them.

The tofu filling

Tip: You can freeze the gyozas now in a well-sealed container and cook them from frozen when you are ready to eat. They just take a bit longer to cook.

Heat your pan and fry the gyozas until the bottoms are brown and crispy.

Add 1/2 cup or 120ml water to the pan and cover the pan tightly.

Steam over low heat for 8 - 10 minutes, until the gyozas are cooked through and the water has evaporated.

Serve with the dipping sauce.


This week my Sunday Supper family are sharing their kids' favorite recipes. We hope you find some new family favorites among them. Many thanks to our host Ellen of Family Around the Table and our event manager, Renee of Renee's Kitchen Adventures for all of their hard work.



Main Dish


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Monday, July 25, 2016

Raspberry Mini Muffins #MuffinMonday

When you have fresh raspberries that are past their best, mash 'em and make raspberry mini muffins. Sweet raspberries mean not a lot of sugar is needed in these little beauties so they are perfect as a snack or breakfast.

This month I'm in Jersey, Channel Islands so I've been reveling in homegrown or at least locally grown produce. I buy fresh from the markets plus I have a big collection of what my daughters call "pity jam" in the cupboard. You know, from the little old ladies who take a table at markets and donate their proceeds to charity. Yes, I can make my own jam and often do but they look so sweet behind their small stalls, jars all neatly arranged with cloth squares tied to the top and handmade labels. And even if the proceeds don't go to charity, I just can't help myself.

We were at a carboot sale the other weekend and one lady, not so old this time, had baskets of local raspberries and strawberries for sale. I bought two baskets of the raspberries, which we ate with homemade meringues and whipped cream but as they started turning a bit soft, making muffins seemed like the ideal way to use them. And indeed it was.

Ingredients - for 2 dozen mini muffins
1 cup or 125g flour
1/4 cup or 50g sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 110g mashed raspberries plus more for decoration, if you've got some
1 medium egg
1/4 cup or 75g Greek yogurt
1/4 cup or 60ml milk
2 tablespoons canola or other light oil

Preheat oven to 350°F or 180°C and prepare your mini muffin pans by lining them with little paper muffin cups, buttering or spraying with non-stick baking spray.

In large bowl, sift together the dry ingredients.

In smaller bowl, whisk together the raspberries, egg, yogurt, milk and oil.

Add the wet ingredients to the dry ingredient and fold until just combined.

Divide the batter between your muffin cups. Add a decorative raspberry to each muffin, if desired. I only had 12 nice ones so one pan got raspberries, one pan was plain.

Bake in the preheated oven about 12-15 minutes or until the muffins are browned and a toothpick inserted comes out clean. They turned an interesting blue in places but were most delicious.


As almost always with Muffin Monday, we don’t have a theme so our bakers make whatever inspires them each month. We hope some of them will inspire you to bake muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.


Sunday, July 24, 2016

Perfect Lentil Burgers

The perfect lentil burgers have two secret ingredients, mozzarella cheese for fat and moisture and smoked paprika to mimic a little charbroiled flavor. Truly, you will not miss the meat. 

Food Lust People Love: The perfect lentil burgers have two secret ingredients, mozzarella cheese for fat and moisture and smoked paprika to mimic a little charbroiled flavor. Truly, you will not miss the meat.
Nobody likes a dry burger is one of my mottos. This goes for chicken and beef but it goes double for vegetarian patties. A little fat that won’t evaporate off when cooking is key. I first made these lentil burgers using bread I had baked with thick mozzarella slices in the dough.

The whole family declared them the perfect lentil burgers. The problem was, how to recreate them without having to bake that bread again each time, lovely though it was.

I took apart the bread recipe, figured out about how much mozzarella must have been in the number of slices I used for the first perfect lentil burgers and then added that into the new patty mix with plain whole grain sandwich bread. Much to our delight, it worked. I’ve made these lentil burgers many times since and they are always one of the first things my younger daughter asks for when she comes home. Hope you enjoy them!

Perfect Lentil Burgers

One note about the main ingredient, Puy lentils: You don't have to use green lentils actually grown in the Puy region of France because those can be pricey. I do recommend that you source the (almost) identical French lentils grown in other regions of France. They hold their shape much better than any other lentil I've tried, most of which go from not quite cooked to too mushy in a heartbeat. The French lentils will make a much better burger.

Ingredients – for four patties (about 7oz or 200g each – a substantial patty!)
4 slices whole grain sandwich bread
1/4 medium purple onion
2 eggs
3 1/2 oz or 100g mozzarella, grated
1/2 teaspoon smoked paprika
1/4-1/2 teaspoon cayenne (I also use more. We like things spicy.)
Fine sea salt
Freshly ground black pepper
Fine sea salt
1 cup or 210g uncooked (or about 2 1/2 cups or 485g cooked/rinsed) Puy lentils
(If you are cooking them, boil with 1/2 teaspoon baking soda till tender. Drain and rinse.)
1 tablespoon extra virgin olive oil and more for pan

To serve:
4 buns
Sliced tomatoes
Sliced onions
Your favorite condiments – mayo, mustard, ketchup, etc. We like mayo with a little garlic and lemon juice added too.

Toast the slices of bread and cut them into cubes. Chop the onion up.

Process the toast cubes and the onion until the bread is in crumbs. Add the eggs and process until well combined.

Tip the mixture out into a bowl. Add the grated mozzarella and mix well.  Add the smoked paprika, cayenne, a generous sprinkle sea salt and a few good grinds of black pepper. Mix well.

Add the rinsed, drained lentils and the extra virgin olive oil. Mix well.

Form into four patties.

Food Lust People Love: The perfect lentil burgers have two secret ingredients, mozzarella cheese for fat and moisture and smoked paprika to mimic a little charbroiled flavor. Truly, you will not miss the meat.

Pan fry in non-stick pan or griddle with an extra drizzle of olive oil until golden on both sides, about 6-7 minutes a side should do it.

Food Lust People Love: The perfect lentil burgers have two secret ingredients, mozzarella cheese for fat and moisture and smoked paprika to mimic a little charbroiled flavor. Truly, you will not miss the meat.

Serve with sliced tomatoes, onions and lettuce on a hamburger bun. You wanna put more cheese, you surely can but it's not necessary. We never do.

Food Lust People Love: The perfect lentil burgers have two secret ingredients, mozzarella cheese for fat and moisture and smoked paprika to mimic a little charbroiled flavor. Truly, you will not miss the meat.


This week Sunday Supper is sharing a plethora of creative hamburger and hot dog recipes that you are going to love! Many thanks to our host Christie of  A Kitchen Hoor's Adventures and our event manager Shelby of Grumpy's Honeybunch for all of their hard work.

All American Burgers & Dogs
Cluck Burgers
Worldly Burgers & Dogs
Where's the Beef Burgers
Where's the Bun Burger
Dessert Burger
How to

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Food Lust People Love: The perfect lentil burgers have two secret ingredients, mozzarella cheese for fat and moisture and smoked paprika to mimic a little charbroiled flavor. Truly, you will not miss the meat.


Thursday, July 21, 2016

Yorkshire Parkin Mini Bundt #BundtBakers

Yorkshire parkin is a rich gingerbread made with treacle and golden syrup. It's a traditional baked treat that might well have been enjoyed by the characters in the beloved children's book, The Secret Garden.

This month my Bundt Bakers group was challenged by our host, Sue of Palatable Pastime, to create a Bundt with the theme Secret Garden. I'm not sure if it's what Sue intended but my mind immediately went to one of my all-time favorite books, The Secret Garden by Frances Hodgson Burnett. It's a book I have read over and over through the years. If you haven't read it, I recommend that you do. The Kindle edition is free on Amazon right now.

It's the story of an expat kid who loses her whole family to an epidemic and must return alone to England from the only home she's ever known in India. Her supposed home country is foreign to her as are the ways of the local people. After finding the secret garden to nurture in her mysterious uncle's estate, Mary grows from a sour-faced, spoiled and finicky child into one with pink cheeks and a wholesome appetite under the care of a kind Yorkshire maid and her down-to-earth brother, Dicken.

In 1999, Amy Colter published The Secret Garden Cookbook, with recipes inspired by Frances Hodgson Burnett’s classic book. I must confess that I do not own that book but as I was reading its reviews, parkin was mentioned several times as a particularly traditional Yorkshire treat contained therein. I consulted The Google and found this recipe on BBC Good Food, which I adapted to fit my smaller Bundt pan.

I like to think that Mary took parkin just like this from the big house out to share with Dicken and the wee Robin Red Breast who first showed her where the secret garden was hidden.

1 medium egg
2 tablespoons milk
100g butter, plus extra for greasing the baking pan
1/3 cup or 80ml golden syrup
1/4 cup or 50g soft brown sugar
2 tablespoons treacle (or molasses)
1 cup or 125g flour, plus extra for pan
Slightly rounded 1/2 cup or 50g oatmeal
2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Optional: powdered sugar to serve

Preheat your oven to 350°F or 180°C and liberally butter and flour your 2 1/2 to 3-cup mini Bundt pan. (Follow the original recipe for a larger pan. This just happened to be the only pan I own where I am staying right now. Traditionally parkin is baked in a square pan and cut into squares to serve.)

Beat the egg and milk together in a small mixing bowl. Set aside. Mix the flour, oatmeal, ginger, baking soda, baking powder and salt together.

In a small saucepan, gently warm the butter, brown sugar, golden syrup and treacle until the butter is just melted. Remove from the heat and continue to stir until the brown sugar has dissolved.

Add the dry ingredients to the warm butter mixture, followed by the egg and milk. Stir until well combined.

Pour the batter into your prepared Bundt pan.

Bake in the preheated oven about 30-35 minutes or until a wooden skewer comes out clean and the top is a bit crusty.

Remove from the oven and allow to cool for about 10 minutes before turning the parkin out on a wire rack to cool.

The BBC recipe says to wrap it up tightly in parchment paper and foil and to keep it for a few days before eating, as it gets softer and stickier the longer you keep it. I don’t know about that (time will tell!) but I can assure you that even straight out of the pan, it goes quite excellently with a strong cup of Yorkshire Tea, the brand my younger daughter happens to favor.


Check out all the other Secret Garden recipes the Bundt Bakers are sharing today!


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Tuesday, July 19, 2016

Cheddar Chive Shortbread #CreativeCookieExchange

Cheddar chive shortbread is buttery, savory and crisp when first out of the oven, the perfect accompaniment to your afternoon tea or evening cocktail time. 

Shortbread is a traditionally sweet treat but since the main ingredients are flour and butter, I figure there’s no good reason it can’t be savory as well. This month’s Creative Cookie Exchange theme is cheese so I thought it was a great time to test my theory. I am pleased to report that while it feels funny calling these cookies, shortbread is definitely considered a cookie, so here we are. And they are delicious! They are rich and buttery, with a lovely hint of heat from the black pepper and cayenne. They can stand up to a strong drink as well a good cup of tea.

1/2 cup or 113g unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
8 oz or 225g extra-sharp cheddar cheese, grated
2 tablespoons finely minced chives or green onion tops
1 cup unbleached all-purpose flour
Pinches paprika to decorate, optional

In your electric mixer, beat together your butter, salt, black pepper and cayenne until you have a smooth paste.

Add in the cheese, flour and chives and mix at low speed until they form a soft dough.

Shape the dough into roll, wrap in plastic wrap or waxed paper, and chill 30 minutes.

Preheat the oven to 350°F or 180°C and line your baking sheet with parchment or a silicone mat.

Unwrap the roll and slice the shortbread into circles about 1/4 in or 1/2cm thick. Place on your prepared baking sheets leaving space around for them to spread. I put mine a bit close together thinking I might fit them all on one pan and ended up needing a second pan for the balance of six cookies. Learn from my errors and just space them more evenly on two pans to start with.

Sprinkle on a little paprika to decorate, if desired. You can use cayenne or black pepper instead but I was afraid mine might be too spicy for my taste testers.

Bake the shortbread until lightly golden and beginning to brown on edges, about 10-12 mins.

I decided that I didn’t like the rough edges for a civilized teatime treat with Manzanilla sherry so I cut them out with a glass to even the edges. This is a totally unnecessarily step, but they do look nicer, don’t they? And we loved the little toasted crumbs that were left behind.


Check out all the other lovely cheesy cookies my Creative Cookie Exchange friends have made. Many thanks to Renee of Magnolia Days for doing all the behind the scenes work this month!

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life). We post the first Tuesday after the 15th of each month!

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