Spelt, Anise and Date Soda Bread

Even though I absolutely adore the breadmaking process sometimes the just the ease and speedy results of a Soda Bread is quite nice. From mis en place to freshly baked bread on table experience takes 45-50 mins with only active prep time of 15 mins. This version uses my favorite Spelt Flour and Old Fashioned Oats to bulk it up and give a nuttiness and the Date Syrup Butter although an optional accompaniment is the chef’s kiss! This one may not be a looker but the flavors are so special that with a mug of tea I’m sure you will begin your day with a smile.

*NOTE: can be made Gluten Free by using 280g of GF Plain Flour instead of Bread & Spelt flours here. Alongwith 1 tsp Xantham Gum. But remember the texture will be cakey

Ingredients (1 medium loaf)
Dry Ingredients
170g Bread Flour (more for dusting)
110g Spelt Flour (substitute with whole wheat flour)
60g Old Fashioned Oats
1.5 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Ground Fennel Seeds
1 tbsp Fennel Seeds
1 tsp Ground Cardamom (freshly ground preferred)

Wet Ingredients
60g Chopped Mejdool Dates (substitute with any dried Fruit of your choice like figs or apricots or even chopped candied orange peel)
150ml Cold Buttermilk (straight from the fridge)
125ml Cold Water
30g Date Syrup (substitute with Dark Molasses)

Date Syrup Butter (Optional)
114g OR 1 Stick of Salted Butter, softened at room temperature
2 tbsp Orange Zest
1/2 tsp Ground Cardamom
25g Date Syrup (more to drizzle on top)
2 tsp Toasted Sesame Seeds
Maldon Sea Salt

Directions
💥 Pre-heat oven to 425F. In a large bowl, combine and whisk all dry ingredients in a large bowl and make a well in the center. Combine and whisk all wet ingredients in a measuring jug or a tall coffee mug

💥 Transfer the wet mixture into the large bowl and using a spatula gently mix everything until everything is just combined (no floury spots). Now line a baking sheet with parchment paper and dust generously with bread flour.

💥 Transfer the dough mixture from the bowl to the floured parchment lined sheet (to avoid much handling you can transfer the dough into a parchment lined 8.5”x4.5” loaf tin, smooth the top, run a knife through lengthwise and sprinkle some oats and sesame seeds). Using floured hands and bench scraper (optional), roughly shape into an oval shape (it will be sticky but do not try to knead, just aim to put together). Sprinkle more flour on top to handle. Once a rough dough is formed, using kitchen shears make 3-4 deep crosses on top of the dough and bake for 30-32 mins until it’s baked. When knocked on the base makes a hollow sound (it’s imperative to bake right away after forming the dough as the chemical reaction between Baking Soda and Buttermilk starts instantly and you want to take advantage that by putting in the oven right away)

💥 While it’s baking, make the compound butter - whisk softened butter, orange zest, cardamom and date syrup until combined. Looks glossy, homogenous and smells aromatic (Optional Step). Transfer into a small bowl, drizzle some date syrup on top and finish with sesame seeds & flaky Maldon Sea Salt

💥 Let it cool for 15 mins at least before slicing. Once sliced, slather with some Date Syrup butter (if making) or plain softened salted butter and/or chutney/marmalade. Enjoy!

Cheesy Daikon, Chives and Caraway Flatbreads

In my opinion, recipe development can be equally daunting and effortless. There are times when I put in a lot of effort to come up with something very unique and it takes several rounds of testing to get to the desired vision and it misses the mark! And there are times when I just combine some of my favorite ingredient combos together and it’s perfect at one go - these ones belong to latter category. I have been in love with chives and caraway seeds flavor combo since forever and equally obsessed with spiking grated daikon with different spice blends but combining with a sharp melty cheese is what makes the whole thing quite different and memorable. First, I tried with a regular paratha style dough (replicate Mooli Paratha nostalgia) but in order to maintain the crispiness I had to sacrifice the filling quantity which I wasn’t willing to! Then I tried with my go-to mashed potato flatbread dough and it just hit the bull’s eye. With slight adaptation of the OG recipe, here I present you your new favorite Sunday Brunch.

*Note: by using dairy-free cheddar you can totally veganize this

Ingredients (makes 4)
Flatbread Dough
120g Plain Flour
142g Boiling Water
60g Whole Wheat Flour
24g Instant mashed potatoes flakes
3g Fine Sea Salt
2g Sugar
2 tbsp Neutral Oil (extra for finishing)
1.5 tsp Instant Yeast

Filling
350g Daikon, peeled and coarsely grated (feel free to substitute with carrots and follow the first step to remove moisture)

1 tsp Fine Sea Salt
1 Jalapeño, de-seeded & finely chopped
15g Chives, finely chopped
15g Cilantro including stems, finely chopped
2 tbsp Caraway Seeds
1 heaping tbsp Curry Powder
1 tsp Kashmiri Chili Powder (substitute with red pepper flakes or paprika)
100g Sharp Cheddar, coarsely grated

1-2 tbsp Fennel Seeds (I like heavily seeded but use your judgment)
1-2 tbsp Nigella Seeds

Directions

💥 Add 1/2 tsp salt to the grated Daikon, massage thoroughly and leave it for 15-20 mins. Then squeeze out all the water out - as much as possible. Critical step for removing moisture to achieve perfect results

💥 Make the dough - Combine first two ingredients in a large bowl and mix until a smooth paste or a roux is formed. Let it cool and come to room temperature (about 25 mins). Then combine rest of the ingredients and mix well. Once the flour paste is cool enough, transfer the yeast mixture into the large bowl. Mix everything well, it will be sticky but resist the urge to add any extra flour and rather use some extra oil to knead into a smooth bell of dough. Cover and let it rise for 90 mins

💥 Resting and Filling - Divide the dough into 4 equal pieces and roll into balls; cover with a wet towel and let it rest for 20 mins. Meanwhile prep the filling - in a medium bowl combine all filling ingredients, with remaining 1/2 tsp salt and mix gently until everything is well combined

💥Shaping and cooking - Pre-heat oven to 250F. Heat up a lightly oiled cast iron skillet on medium flame. Now roll out each ball into an 6” circle (keep remaining balls covered while working on one). Put 1/4 qty. of the filling in the middle, then bring the edges to the center to completely encase the filling, pinch and seal. Now gently roll it out into a 7-8” circle, don’t worry if theres any tearing or leakages. Sprinkle Fennel and Nigella seeds on top. Transfer the filled and rolled out dough disc onto the skillet, cook on high heat for 2-3 mins each side (no need to add any extra oil) - or until you observe puffing, brown splotches all over. Repeat the process for remaining 3 balls

💥 Serving - transfer the flatbreads on to a baking sheet and keep it warm in the pre-heated oven until ready to serve. These are very tasty as is but I like to serve with some tomato chutney or some some fresh pico di gallo. Enjoy!

Chile Bean Tomato Breakfast Eggs with Salsa and Tortilla Chips

Born from my partner’s love for red chilaquiles and mine for shakshouka! The sauce is built with a chipotle spiked roux that’s cooked with charred poblano and onion then bulked up by broth, cannellini beans and tomatoes. A good sprinkling of Cotija cheese then followed by eggs being cracked into sauce pockets, cooked until whites are set and finally topped with lots of fresh cilantro. Served with a hyper addictive bean-jalapeño salsa that is an absolute must to complete the dish. We typically dunk tortilla chips, grilled tortillas or the @traderjoes bean chips (shown in the photo). Don’t get bogged down by the long list of ingredients, trust me it’s all worth it!

Ingredients (serves 2-3)
Salsa
1/2 shallot, finely chopped
4 breakfast radishes, diced
1/2 jalapeño, diced (de-seed to reduce heat)
125g canned Canellini beans (roughly half can)
1.5 tsp ground cumin
1/2 tsp ground cayenne
1/2 tbsp lime zest
1.5 tbsp lime juice
1/2 tsp fine sea salt
Pinch of sugar
4 cherry tomatoes, quartered
2-3 stalks (both leaves & stem) of cilantro, finely chopped

Sauce
2 tbsp Plain or All Purpose Flour
2.5 tsp ground Chipotle Chile Pepper
2 tsp ground Cumin
1 tsp dried Oregano
2 tbsp Olive Oil
1 Large Poblano Pepper, slit
1/2 shallot, quartered
2 garlic cloves, crushed
1 tbsp Tomato Paste
200ml vegetable stock (substitute with just water or any stock of your choice)
160g canned Tomato Sauce
1 tsp fine sea salt
150g canned Canellini Beans (roughly half can)
8-10 Cherry Tomatoes, halved
4-5 tbsp crumbled Cotija Cheese

4-5 eggs, at room temp
2-3 stalks (both leaves & stem) of cilantro, roughly chopped
1 lime cut into wedges
Avocado Slices (optional)

Directions
🥣 Make salsa - combine everything except tomatoes & cilantro, let it marinate for at least 30 mins

🥣 Charring - Heat up a skillet, once smoking lay out poblano and quartered shallot. Using tongs char until both are aromatic & soft (about 9-10 mins). Once cool enough, roughly chop & keep it aside

🥣 Make Sauce - whisk flour, chile, cumin & oregano until well combined. Heat up olive oil in a skillet, add flour-spice mix into it & cook gently for 3 mins or until smells smoky/toasty. Quickly transfer chopped poblano & shallot and cook for 2 mins. Now splash some stock to deglaze & add tomato paste, cook for 1 min

🥣 Gradually add stock & cook for 4 mins or until the contents are beginning to thicken, now stir in the tomato sauce. Mix well, season with salt & cook for 2 mins

🥣 Add remaining canned beans & halved cherry tomatoes into the skillet, give it a good mix & cook for 2 mins. Sprinkle cheese, lower the flame & make 4-5 indentations. Crack Eggs into each cavity & generously mix the whites into sauce. Let them cook uncovered until whites are set (about 9 mins)

🥣 While eggs are cooking, add quartered tomatoes & cilantro into the salsa bowl & give it a good mix (season if required). Now sprinkle cilantro on top of eggs and serve with tortilla chips, bean salsa & lime wedges