Wednesday, August 4, 2021

Parmesan Bacon Potato Squares

Parmesan Bacon Potato Squares are a tasty appetizer (or side dish) of thinly sliced potatoes layered with bacon, cream and cheese that turn crispy and more-ish when they are baked, cooled then cut into squares and roasted in the oven. 

Food Lust People Love:Parmesan Bacon Potato Squares are a tasty appetizer (or side dish) of thinly sliced potatoes layered with bacon, cream and cheese that turn crispy and more-ish when they are baked, cooled then cut into squares and roasted in the oven.

Fair warning: this dish needs to be started at least one day before you plan to serve it but in a way, that’s the best part because it can be mostly made, if necessary, several days ahead and chilled. Leave the final roasting till just before you are ready to serve. 

Potatoes are sliced thinly and layered with cheese and cooked bacon then pressed and chilled so they can be cut into handy squares. Make sure you don’t skip the step where you secure the squares with toothpicks or you will mightily regret it. 

The original recipe on Taste.com.au skips this step and my first batch out of the oven was a complete disaster. The potatoes were delicious for sure, but they weren’t anything like squares anymore. See the evidence below. Don't let this happen to you. 


This recipe makes enough for an enormous crowd. It’s easily halved but, should you have any leftovers, they are spectacular with scrambled eggs, added to an omelet or reheated and eaten as a side dish. (That is what I did with my disastrous ones.) 
 

Parmesan Bacon Potato Squares

As mentioned, this recipe is adapted from one on Taste.com.au, one of my favorite sites for recipe inspiration. You will need two casserole dishes, one larger for the actual potato dish and one you can fit inside it to compact the potatoes while they are chilling. 

Ingredients
6 lbs or 2.72 kg russet potatoes, peeled and sliced thinly with a mandoline
6 fresh thyme sprigs, leaves picked, plus extra for garnish
5 1/3 oz or 150g Parmesan cheese, grated
1 1/2 cups or 355ml heavy cream
3 lbs or 1.36kg thin-sliced smoked bacon, fried (not too crispy) and drained 
1/2 cup or 113g butter, melted and cooled
Optional: Sriracha sauce for drizzling on to serve

Method
If you don’t have a mandolin with which to cut the potatoes, by all means, use a sharp knife but do cut the slices as thinly as possible. 

Use baking parchment to line the base and up the sides of a 9 x 14 in or 23x35mm pan, allowing the sides to overhang somewhat. Put two layers of your thinly sliced potatoes in evenly in the bottom of the lined pan. Top with a little of the cream and thyme leaves. 


Cover those with a layer of Parmesan and cooked bacon. 


Add another double layer of sliced potatoes. Continue building your casserole until you’ve used all of your potatoes and bacon and thyme, making sure you finish with a couple of layers of potatoes on top, along with the last of the Parmesan and cream. 

Finally, pour the melted butter over the top. Fold the baking parchment in and cover the top with some cling film. 

Place a smaller casserole dish on top of the dish and fill with something heavy. I used eight cans of various vegetables. Leave to rest for about 20 minutes. 


Meanwhile preheat your oven to 350°F or 180°C.

Remove the weights and cling film. Cover the large casserole top in foil and bake for about 1 hour or until the potatoes are tender. Remove the foil (save for later) and bake for another 20 minutes to brown the top. 


Put the foil back on the dish and put the smaller casserole dish back on top. Leave to cool until it can be put in the refrigerator. When cool, put it (casserole dish still on top) in the refrigerator to chill overnight. 

When you are ready to make the squares, start your oven preheating to 400°F or 200°C.

Loosen the sides of the potatoes from the pan and turn the whole rectangle out onto a cutting board so your top is now your bottom. Remove the parchment paper and discard. 

Trim the edges with a sharp knife so you have straight sides. (These scraps are great reheated in a non-stick skillet. Add some eggs for a delicious weekend breakfast.) 

Cut the chilled potato into squares.


 Skewer each one with a toothpick, top to bottom. Put them on their sides on two or three large baking pans (with sides) and roast 10 minutes in your hot oven or until lightly golden. 

Food Lust People Love:Parmesan Bacon Potato Squares are a tasty appetizer (or side dish) of thinly sliced potatoes layered with bacon, cream and cheese that turn crispy and more-ish when they are baked, cooled then cut into squares and roasted in the oven.

Turn the squares over and roast until they are crispy and deep golden, about 10-15 more minutes.

Food Lust People Love:Parmesan Bacon Potato Squares are a tasty appetizer (or side dish) of thinly sliced potatoes layered with bacon, cream and cheese that turn crispy and more-ish when they are baked, cooled then cut into squares and roasted in the oven.

Drain on paper towels. 

Serve warm with sriracha sauce to drizzle, if desired, and some sprigs of thyme for garnish. 

Food Lust People Love:Parmesan Bacon Potato Squares are a tasty appetizer (or side dish) of thinly sliced potatoes layered with bacon, cream and cheese that turn crispy and more-ish when they are baked, cooled then cut into squares and roasted in the oven.

Enjoy! 

It's the first Wednesday of the month so that means it's time for our Foodie Extravaganza celebration of National Potatoes Day which is August 19th this year! Many thanks to our host, Karen of Karen's Kitchen Stories


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Parmesan Bacon Potato Squares!

Food Lust People Love:Parmesan Bacon Potato Squares are a tasty appetizer (or side dish) of thinly sliced potatoes layered with bacon, cream and cheese that turn crispy and more-ish when they are baked, cooled then cut into squares and roasted in the oven.
 .



Sunday, August 1, 2021

Homemade Muffuletta

This homemade muffuletta is my take on a popular New Orleans favorite, made with fresh olive salad, mortadella, mozzarella, salami, ham and provolone.

Food Lust People Love: This homemade muffuletta is my take on a popular New Orleans favorite, made with fresh olive salad, mortadella, mozzarella, salami, ham and provolone.

When I was a child, a road trip to New Orleans to visit my relatives was a huge treat. My Aunt Karen was the loveliest of ladies, an excellent cook (she of pecan pie fame) and also a great tour guide. She made sure we enjoyed all the best that New Orleans had to offer each time we visited. 

Of course, that meant a day in the French Quarter, first enjoying the powdered sugar covered beignets for breakfast at the Café Du Monde and occasionally picking up muffuletta from Central Grocery for lunch. That little Italian grocery store/deli is chock full of color and flavor. If you ever get to New Orleans, don’t miss paying it a visit. (If we didn't get muffuletta, fried shrimp po'boys were another fave, but that's a post for another day.)

Since traveling is still out of the question for most of us these days, you could make my homemade muffuletta and pretend you've been to New Orleans. (Make a New Orleans Bloody Mary to enjoy while you assemble the sandwich.) I did wrap these up and take them on a picnic, which is why my bread is cut in half already, to make it easier to transport. When you buy your muffuletta at Central Grocery, it is going to be big and round! 

Of course, an Italian grocery store is going to use an Italian loaf to make this sandwich. I like to switch things up and a pretty decorative loaf like this Khobz Mzaweq.  I also make my own olive salad but you can use store bought. If so, make sure it’s made in New Orleans or it just won’t taste right. 

Homemade Muffuletta

Despite the fact that I love baking bread, I don’t think it’s the best part of a sandwich. I reserve that space for the fillings. In the case of this homemade muffuletta, buy your meats and cheeses in the deli section where you can ask the person behind the counter to slice everything lovely and thin. Then pile them high!

Ingredients
10 in or 25cm round bread loaf
1 cup or 240ml olive salad (store-bought or homemade)
8 oz or 226g Mortadella, thinly sliced 
6 oz or 226g ham, thinly sliced
4 oz or 170g Genoa salami, thinly sliced 
4 oz or 170g sliced mozzarella, thinly sliced 
4 oz or 170g Provolone, thinly sliced 

Method
Cut your loaf in half through the equator. (As mentioned above, I also cut mine in half the other way so it would be easier to wrap and transport.) Spread the olive salad evenly on the inside of the bread.


Top with half of the mortadella. 


Follow that with the mozzarella and salami


 Add the provolone and the ham. 


Finally, add the rest of the mortadella. This sandwich is not for the faint hearted! 


Close the sandwich and wrap snugly in cling film. Refrigerate until ready to cut and serve. 

Food Lust People Love: This homemade muffuletta is my take on a popular New Orleans favorite, made with fresh olive salad, mortadella, mozzarella, salami, ham and provolone.

Cut into wedges to serve with a nice Italian chianti or a cold beer. The olive on the pick isn't necessary to hold the sandwich together but it looks cute. 

Food Lust People Love: This homemade muffuletta is my take on a popular New Orleans favorite, made with fresh olive salad, mortadella, mozzarella, salami, ham and provolone.

Enjoy! 

It’s Sunday FunDay and this week we are sharing sandwiches. Many thanks to our host, Wendy of A Day in the Life on the Farm


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Homemade Muffuletta!

Food Lust People Love: This homemade muffuletta is my take on a popular New Orleans favorite, made with fresh olive salad, mortadella, mozzarella, salami, ham and provolone.
 .

Monday, July 26, 2021

Verry Cherry Plum Mini Muffins #MuffinMonday

These Verry Cherry Plum Mini Muffins are made with hybrid fruit, part cherry-part plum and they are a delicious mixture of both!

Food Lust People Love: These Verry Cherry Plum Mini Muffins are made with hybrid fruit, part cherry-part plum and they are a delicious mixture of both! If you don't have cherry plums, by all means, substitute another soft fruit.

A couple of weeks ago, I was at my local grocery store and I came across a display of Verry Cherry Plums and was intrigued. The price was $1.99 a pound and, even better, another sign said if you bought more than one pound, you got a discount of $2.   What? 

I stood there for a few minutes contemplating and calculating when another shopper approached the display. I could see her brain working on the math problem as well so I said, “Are we reading this right and if we buy more than one pound, that first pound is essentially free?” We agreed that we were and went off happily in our separate directions with each a bag of Verry Cherry Plums in our carts.

It’s always exciting to have a new ingredient to try and I am pleased to tell you that that cherry plums are lovely. Crunchier than a plum so more like a cherry in texture but definitely with a plummy flavor mixed in with cherry. And most of the bag were super sweet. Almost too sweet, if that’s even possible in fruit. 

According to the website, the season is now and it’s short so if you see them in your local store, snap them up. A little more research reveals that there are other name brands for these little hybrid fruit and also some naturally occurring cherry plums that are not manipulated hybrids. (These aren't genetically modified, by the way.) How I’ve never come across them before, I do not know! Am I the last to discover them or have you tried cherry plums before?

Verry Cherry Plum Mini Muffins

If you don’t have cherry plums, please substitute normal plums or cherries for these muffins. Or really any soft fruit to be honest. 

Ingredients for 24 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 100g chopped Verry Cherry Plums, plus extra for decoration, if desired 
1 egg
1/4 cup or 75g Greek yogurt
1/4 cup or 60ml milk
2 tablespoons canola or other light oil 

To give you an idea of their size, here are a few cherry plums with a normal cherry. 


Method
Preheat oven to 350°F or 180°C and prepare your mini muffin pan by lining them with little paper muffin cups or greasing the inside with butter or oil. I only had 12 little paper liners so I did half and half. 

In large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add in the chopped cherry plums and stir to coat them with the dry ingredients.


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


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

Divide the batter between your mini muffin cups. Add some chopped cherry plums to each muffin for decoration, if desired. 

Food Lust People Love: These Verry Cherry Plum Mini Muffins are made with hybrid fruit, part cherry-part plum and they are a delicious mixture of both! If you don't have cherry plums, by all means, substitute another soft fruit.

Bake in the preheated oven about 13-16 minutes or until the muffins are browned and a toothpick inserted comes out clean. Leave them to cool for a few minutes then remove them from the pan and cool on a wire rack. 

Food Lust People Love: These Verry Cherry Plum Mini Muffins are made with hybrid fruit, part cherry-part plum and they are a delicious mixture of both! If you don't have cherry plums, by all means, substitute another soft fruit.

Enjoy!

Food Lust People Love: These Verry Cherry Plum Mini Muffins are made with hybrid fruit, part cherry-part plum and they are a delicious mixture of both! If you don't have cherry plums, by all means, substitute another soft fruit.

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! 
Muffin Monday 

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

Pin these Very Cherry Plum Mini Muffins!

Food Lust People Love: These Verry Cherry Plum Mini Muffins are made with hybrid fruit, part cherry-part plum and they are a delicious mixture of both! If you don't have cherry plums, by all means, substitute another soft fruit.
 .

Sunday, July 25, 2021

Carlota de Limón – Lime Charlotte

Marie biscuits are layered with a tangy filling of lime juice, sweetened condensed milk and evaporated milk to make this easy no-bake Carlota de Limón or Lime Charlotte.

Food Lust People Love: Maria biscuits are layered with a tangy filling of lime juice, sweetened condensed milk and evaporated milk to make this easy no-bake Carlota de Limón or Lime Charlotte.

When it’s hotter than all get-out outside, what we all need is a dessert that can be made without turning the stove or oven on, don’t you agree? That’s why I chose no-bake desserts as this week’s Sunday FunDay theme. Personally, I think some of us should get extra points for a dessert that's served super cold as well.

Make sure you scroll down past my recipe to see the other lovely no-bake desserts my blogger friends are sharing, perfect for these hot summer days. 

Carlota de Limón – Lime Charlotte

Carlota de Limón is a classic Mexican dessert that is served very cold (as if it were an ice cream cake). As you make your shopping list, keep in mind that Marie biscuits are also called Maria biscuits or cookies in some places. In a pinch, you could also substitute plain graham crackers. 

Ingredients
1 1/2 cups or 360ml evaporated milk
1 can (14 oz or 397g) condensed milk
1⁄2 cup or 120ml dulce de leche (or sub more condensed milk) 
1⁄2 cup or 120ml fresh lime juice
Zest 1 lime
Maria biscuits – about 30

Optional to decorate/serve:
Whipped cream
Strawberries, halved 
1 lime, sliced thinly

Method
Use electric beaters or a whisk to combine the condensed milk, dulce de leche and evaporated milk. Add in the lime juice and zest and beat until thickened.


Line a deep round pan with foil and cover the bottom with a layer of Maria biscuits, scoring and breaking some to fill the gaps. I had a bunch of crumbs in my biscuit packet so I sprinkled them on the base as well. 


Spoon in one third of the filling, spreading it carefully to cover the biscuit base.


Top with another layer of Maria biscuits, again, scoring and breaking a couple to fill the gaps.


Top with second third of the filling, a final layer of biscuits, then the last third of the filling.


Pop the carlota de limón in the freezer for an hour or two or until firm.

When you are ready to serve, remove the carlota de limón from the freezer. Lift it out of the pan with the foil and carefully move the carlota to a serving plate. Decorate with whipped cream, halved strawberries and sliced limes, if desired.

Food Lust People Love: Maria biscuits are layered with a tangy filling of lime juice, sweetened condensed milk and evaporated milk to make this easy no-bake Carlota de Limón or Lime Charlotte.

Enjoy! 

Food Lust People Love: Maria biscuits are layered with a tangy filling of lime juice, sweetened condensed milk and evaporated milk to make this easy no-bake Carlota de Limón or Lime Charlotte.

Check out the no-bake desserts my Sunday FunDay blogger friends are sharing today! Which one will you make first? 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Carlota de Limón – Lime Charlotte!

Food Lust People Love: Maria biscuits are layered with a tangy filling of lime juice, sweetened condensed milk and evaporated milk to make this easy no-bake Carlota de Limón or Lime Charlotte.
 .

Monday, July 19, 2021

Easy Pork Vindaloo - Instant Pot

This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers. 

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

I remember watching a Jamie Oliver show years ago and he was cooking beef stew. He didn’t bother browning the meat saying that he had tried making the stew both ways, browning and not browning, and didn’t see a difference in the flavor of the resulting dish. In fact, for his wife Jool’s Favorite Beef Stew, the beef is chucked into the pot along with the vegetables. (That might have been the dish he was making, I don't recall.)

This story is my way of assuring you that this pork vindaloo is going to turn out just fine, more than fine actually, delicious, even though the pork isn’t browned. In case you were worried. 

Easy Pork Vindaloo - Instant Pot

If you don’t have an Instant Pot, you can use a Dutch oven to cook this recipe on your stovetop, slow simmering the pork in the spices until tender. Just keep the lid closed tightly and add more water if necessary. 

Ingredients
1 teaspoon monosodium glutamate
2 1/2 lbs or 1134g pork shoulder, cut into 1.5 in or 4cm cubes
4 tablespoons canola or other light oil
1 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
3-4 red chili peppers
4 cloves garlic
1 knob fresh ginger, peeled
2 onions
1/4 cup or 60ml white vinegar
1/2 cup or 120ml water

For the spice mix:
4 teaspoons paprika
1 teaspoon salt
1 teaspoon coriander powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne

For garnish: 
cilantro

To serve: cooked rice and/or flatbread


Method
Sprinkle the MSG on the cubed pork. Set aside while you prepare the other items. 


Use a small food processor (or a sharp knife) to mince the garlic, chili peppers and ginger. Cut the onions into quarters and again use the food processor to mince them. 


Press the sauté button on your Instant Pot. Add oil and allow it a minute to heat up. Add the cumin and mustard seeds. 


Once the cumin seeds brown and the mustard seeds begin to pop, add the onions. Sauté for 8-10 minutes or until the onions begin to brown slightly.


Add the pork, garlic, ginger and peppers. Stir well until the pork is coated with the onions, garlic, ginger and chili peppers. 


Add the spice mix, give everything a good stir then add the vinegar and water.


Secure the lid and make sure the pressure valve is closed. Cook for 25 minutes on “normal.” 

Naturally release pressure for 10 minutes, then manual release. 

Remove the lid and press the sauté button. 

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

Cook for 5 minutes to boil off some of the liquid and reduce the gravy to a stew like consistency. Taste for salt and add a little more, if needed.  

Garnish with cilantro and serve with cooked rice and/or your favorite flat bread. 

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

Enjoy!

It’s MultiCooker Monday and my blogger friends are sharing all sorts of lovely dishes cooked in small appliances. Check out the links below. Many thanks to our organizer and host, Sue of Palatable Pastime


Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 


Pin this Easy Pork Vindaloo!

Food Lust People Love: This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers.

 .

Friday, July 16, 2021

Southern-style Tuna Salad

My Southern-style tuna salad is an old family recipe, the one I grew up with. It’s like egg salad but, of course, with added tuna, like we make it in the Southern United States. 

Food Lust People Love: My Southern-style tuna salad is an old family recipe, the one I grew up with. It’s like egg salad but, of course, with added tuna, like we make it in the Southern United States.

Another short tale. Many years ago, I was on the board of the American Association of Malaysia. Once a month, we would meet to deal with association business and we would bring dishes to share for a working lunch. 

One month I made tuna salad sandwiches. They were fancy sandwiches, crusts cut off, this recipe inside. We were discussing some item on the agenda when the chairperson stopped short and looked right at me. “Your egg salad has tuna in it!” she exclaimed. My retort was “No, my tuna salad has eggs in it! Doesn't yours?” 

A lively discussion by the whole board (a mixed group of Americans from all over) followed whereby I learned that there seems to be a north-south divide. In the northern US states tuna salad does not have eggs, southern-style tuna salad does. Who knew? 

Growing up, this is the way I remember my grandmothers and my mother making the “dressing” for not only tuna salad but also potato salad (at least on the days when no one had the wherewithal to whip up homemade mayonnaise.) Homemade mayo was always preferred but, you know, who has time for that? (Another parenthetical aside: My elder daughter would disagree. She always has time for that and she is a pro at homemade mayo! But she is not with me right now and I cannot be bothered.) 

Southern-style Tuna Salad 

You can chop up the egg yolks along with the whites and just add them to the tuna salad but you’ll miss the opportunity to enrich the mayonnaise and mustard dressing and make it seem more like homemade. Trust me, it makes a difference in flavor somehow. 

Ingredients
4 hard-boiled eggs
2 cans (5 oz or 142g) wild-caught chunk white albacore tuna in water
1/2 cup or 120ml mayonnaise
2-3 tablespoons yellow mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 medium onion

To garnish: chopped green onions and a good sprinkle of cayenne

Method
Drain the canned tuna in a sieve and use the can lid to press out as much liquid as you can. If you don't the tuna salad will be a bit "wet."


Cut the boiled eggs in half with a sharp knife and put the yolks in a mixing bowl. Mash them with a fork. 


Add in the mayonnaise, mustard and seasonings then grate in the onion. I use a microplane so the onion is very fine (and juicy) because I like the flavor but personally don’t like to find crunchy bits of onion in my tuna salad. You are welcome to mince the onion with a sharp knife if onion bits don’t bother you. Mix well. 


Chop the egg whites and add them to the mixing bowl, along with the tuna. Mix well to combine. 


Food Lust People Love: My Southern-style tuna salad is an old family recipe, the one I grew up with. It’s like egg salad but, of course, with added tuna, like we make it in the Southern United States.

Garnish with some chopped green onions and a sprinkle of cayenne pepper, if desired. 

Food Lust People Love: My Southern-style tuna salad is an old family recipe, the one I grew up with. It’s like egg salad but, of course, with added tuna, like we make it in the Southern United States.

Chill until ready to serve. This tuna salad is great on bread rolls, sliced bread or crackers. It is perfect for a picnic. Just bring it chilled in the cooler, provide the appropriate starchy things and let everyone help themselves! 

Food Lust People Love: My Southern-style tuna salad is an old family recipe, the one I grew up with. It’s like egg salad but, of course, with added tuna, like we make it in the Southern United States.

Enjoy! 

This month my Fish Friday Foodie friends are going on a picnic. Check out all the picnic friendly recipes below! Many thanks to our host and organizer, Wendy of A Day in the Life on the Farm


Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 


Pin this Southern-style Tuna Salad! 

Food Lust People Love: My Southern-style tuna salad is an old family recipe, the one I grew up with. It’s like egg salad but, of course, with added tuna, like we make it in the Southern United States.
 .

Thursday, July 15, 2021

Piña Colada Bundt Cake #BundtBakers

A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.

Food Lust People Love: A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.

Once upon a time, a boy and a girl got married. He wanted to surprise her with the honeymoon so he only said, pack for a beach holiday. So she did. But the funny thing is (and it wasn’t so funny back then) the suitcases went to the Bahamas and the couple went to Barbados. Which was a big surprise for everyone. 

They consoled themselves by ordering cocktails by the pool where they could sit around in the hotel bathrobes and gift shop I 💙  Barbados t-shirts. Many, many, MANY consoling piña coladas were consumed before the suitcases turned up four days later. And they lived happily ever after. 

I’d say “The End” but there’s cake to come!  A tender, pineapple-y, coconutty cake with rum. Read on. 

Piña Colada Bundt Cake

For your canned pineapple, buy the kind in juice, not syrup, so you’ll have the necessary juice for the coconut pineapple rum syrup/glaze. This recipe is adapted from one on Real House Moms. It makes one 6-cup Bundt cake. 

Ingredients
For the cake batter: 
1 1/2 cups or 190g flour, plus extra for preparing the Bundt pan
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup or 100g sugar
1/3 cup or 75g softened butter, plus extra for preparing the Bundt pan
1 egg
1/2 cup or 120ml coconut cream
1 1/2 teaspoons aged rum 
1/2 cup or 90g chopped, canned pineapple, drained juice reserved

For the coconut pineapple rum syrup/glaze:
3/4 cup or 150g sugar
1/4 cup or 60ml pineapple juice
1/4 cup or 60ml dark rum
3 tablespoons coconut cream 

Optional for decorating:
a few good pinches sweetened flake coconut
diced canned pineapple

Method
Preheat your oven to 350°F or 180°C. Generously butter then flour a 6-cup Bundt pan. 

In a small bowl combine the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy; add the egg and beat until well mixed.


Add the rum and coconut cream and mix until incorporated.


Tip the pineapple bits in the flour bowl and stir them around till they are coated with flour.  Now add the flour mixture to the mixing bowl and beat until the batter is light and glossy. 


Spoon the batter into the Bundt pan and even out the top with a spatula. 


Bake for 30-35 minutes until toothpick comes out clean.

Meanwhile, make the coconut pineapple rum syrup. Cook the sugar, pineapple juice and rum together in a small pot over a medium heat until the sugar is dissolved and it has reduced by about one half. 


Take the pot off the heat and leave the mixture to cool. It will thicken up more as it cools. 

Whisk in the coconut cream.

Cool the cake in the pan on a rack for 5 minutes then remove cake from pan and cool completely.


Brush with the cake with the syrup/glaze. I spooned the syrup/glaze over the cake to start with but a lot just dripped off despite how thick it was so brushing it on seemed to work better. Keep brushing it on as the syrup/glaze soaks in. You may not use all of the syrup/glaze.

Decorate with a little sweetened flake coconut and bits of the canned pineapple, if desired. 

Food Lust People Love: A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.

Enjoy! 

Food Lust People Love: A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.

This month my Bundt Bakers are all sharing boozy Bundt recipes. Check out the links below. Many thanks to our host, Sneha of Sneha's Recipe

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


Pin this Piña Colada Bundt Cake! 

Food Lust People Love: A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.
 .

Tuesday, July 13, 2021

Peanut Butter Chocolate Chip Twists #BreadBakers

These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.

Food Lust People Love: These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.

I’ve always been a fan of peanut butter cups but find they are a little too sweet for me these days. Recently I was introduced to the Trader Joe’s dark chocolate peanut butter cups and, boy, howdy, are those guys good! 

They were my inspiration for this month’s Bread Bakers’ theme which is “favorite breads.” Who wouldn’t love a soft brioche twist filled with the perennial favorite combination of peanut butter and chocolate?

Peanut Butter Chocolate Chip Twists

This recipe is adapted from James Morton’s first fabulous baking book, Brilliant Bread. I also have one of his other books, Super Sourdough and can highly recommend both. If you have a stand mixer, I recommend you use it for this recipe. The dough is really sticky to knead by hand. 

Ingredients
2 tablespoons sugar
1 teaspoon dry active yeast
1/3 cup or 78ml milk, slightly warmed
2 cups or 250g strong white bread flour -18g
1/4 cup or 57g sourdough starter (fed or discard)
1 large egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon fine sea salt
1/3 cup or 75g unsalted butter, softened
3/4 cup or 194g creamy peanut butter
1/2 cup or 85g semi-sweet chocolate chips

Method
In a large bowl or the bowl of your stand mixer, combine the sugar and yeast with the warm milk and two tablespoons of the flour. Leave it for about five minutes. If the yeast has started foaming up, proceed with the next step. If not, your yeast is old and should be replaced. 

Add the flour, the sourdough starter, egg, yolk, milk and salt and combine to form a soft dough. 


Knead your dough for about 5–10 minutes, or until it is really starting to come together.  Add the soft butter and continue to knead until it passes the windowpane test, at least another 5 minutes. 


Cover and leave in a warm place to prove for one hour, or until doubled in size. Alternatively, leave to rest in the fridge for 10–14 hours.


Turn your proved dough out onto a lightly floured surface and sprinkle some more flour on top. Use a rolling pin to roll the dough out into a big square about 15 in or 38cm wide. 


Spread the peanut butter over one half. If your peanut butter is too stiff to spread easily, warm it slightly with a couple of quick zaps in a microwave. 


Sprinkle the chocolate chips onto the peanut butter. 


Fold your dough over to seal the peanut butter and chocolate chips. 


Use a sharp knife to cut the dough into strips. I got 10 strips out of mine but you can cut thicker or thinner strips, according to your preference.


Twist each strip and place them on a baking tray lined with greaseproof paper or a silicone liner. I couldn’t squeeze all 10 in one pan, try as I might. If yours are also too much for your biggest pan, put the remainers in a smaller pan. Don't crowd them because they need room to rise. 


Cover lightly with cling film and leave to rise for about an hour. At least half an hour before you’re going to bake, preheat your oven to 450°F or 232°C.

When you are ready to bake, turn your oven down to 410°F or 210°C and bake the twists for 10–15 minutes, until they are a light golden brown. We want them to stay soft and pillowy. 

I meant to turn my pans around halfway through because I know my oven doesn't brown evenly but we were watching the UEFA 2020 final and I completely forgot. If your oven has the same issues, you might want to turn your pan around at about the 7 minute mark. Also the extra ones were on a different oven shelf and got a bit darker. Still soft and delicious though! 

Remove from the oven and leave to cool on the baking pan for a few minutes. Cool completely on a wire rack and store in an airtight container. 

Food Lust People Love: These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.

Enjoy! 

Food Lust People Love: These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.

As I mentioned above, our Bread Bakers' theme this month is Favorite Breads. Many thanks to our host Kelly of A Messy Kitchen. Check out the great recipe links below. 

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

    We take turns hosting each month and choosing the theme/ingredient.

Pin these Peanut Butter Chocolate Chip Twists!

Food Lust People Love: These Peanut Butter Chocolate Chip Twists are made with an enriched brioche dough filled with peanut butter and chocolate chips and baked till golden. Enjoy them with a cold glass of milk or a cup of tea.
.