Magic Bread is my go to bread these days. It has little rising time and turns out perfectly when you are in a rush and need a quick loaf. That is why its MAGIC :))) 1 hour start to finish. It can be turned into a sweet bread full of nuts and berries and chocolate or savory by adding chicken and spices. Its my go to bread.
On one particular night we were hungry for something warm and cuddly, so this recipe happened.
Mix briefly. If dough is dry, add water, if very sticky, add flour. Its best on the sticky side.
mix for 5 minutes, grease bread pans. Shape loaves. Place in pans.
Cover and let rise for 25 minutes.
Bake at 350F (175C) for 25 minutes.
NOTE: I tend towards baking longer than stated, but that might just be my oven.
The stuffing of the bread is even easier than the bread!
I only stuffed one loaf and baked the other one just to have.
I did not use a pan for the stuffed version. I just shaped the loaf on a baking sheet and let rise. Right after the bread has risen, flatten into a square. Along the center of the square place filling. I filled ours with sliced chicken and some shredded cheese. Fold the side of the loaf over to meet in the middle and seal ends. Place back on baking sheet seam down and bake 45 minutes. Because of the filling the bake time is longer. Enjoy!
I served ours with garlic butter and mustard. It tasted like a picnic.
This weekend John taught me how to make wantons. It was a blast to learn a cooking related thing from my sweetie. He loves food, but he usually leaves the cooking to me and praises the outcome. This I can live with. What wife ever needed more? A hungry man and a grateful palate 😀 All that to say, he taught me and we had a blast
Here is a step by step (with pictures) of our process.
First make your filling any kind you like. We chose a chicken and spinach filling (recipe below) and set up our assembly line : Wanton wrappers, a bowl of water, a floured surface, the filling, and a place to put them.
Make sure both sides of the wanton wrapper are floured. Place a dollop of filling in the bottom corner of the wrapper and moisten the adjacent edges with water.
Fold over and press edges together. Make sure the edges are completely sealed or you will have a leaky wanton when cooking. The trick is to get just the right amount of flour and not too much water when brushing the edges.
Next, moisten one of the corners and bring together in the center. There you have a cute little wanton for soup or to pan fry. Heres our plate full.
Finally, in a large pot of heavily salted water (or your wanton soup), drop wantons in one by one and boil for about 5 minutes. Boil until completely translucent. If using a raw filling boil longer, they won’t fall apart. Our filling was cooked so we just had to cook the wanton itself.
This is the last thing you must do, but you can do more! In our case we decided to pan fry them and dip them in soy sauce.
FOR THE FILLING: In a medium sized pot, heat olive oil and toss in chopped spinach. Once the spinach has cooked down a little, add in chicken and heat together.
When chicken and spinach are cooked, add in milk and simmer briefly.
Mix in flour and simmer till thickened.
TO ASSEMBLE: Make sure both sides of the wanton wrapper are floured. Place a dollop of filling in the bottom right-hand corner of the wrapper and moisten the right edge and the bottom with water.
Fold top lefthand corner over the filling to the bottom right and press edges together. Make sure the edges are completely sealed or you will have a leaky wanton when cooking. The trick is to get just the right amount of flour and not too much water when brushing the edges.
Next, moisten one of the top corners and bring both corners together in the center. There you have a cute little wanton for soup or to pan fry.
Finally, in a large pot of heavily salted water (or your wanton soup), drop wantons in one by one so they don’t stick together and boil for about 5 minutes. Boil until the wrapper is translucent. If using a raw filling boil longer, they won’t fall apart. Our filling was cooked so we just had to cook the wanton itself.
York has been nice and quiet for the couple weeks I have posted about food 🙂 I do enjoy food, but I should let everyone know what we have been up to besides eating :p
John and I had a lovely anniversary dinner at Côte Brasserie. It was delicious. After which we strolled around the deserted, brightly lit streets. Happy, happy day. (my dinner is pictured below 😀 )
On one rare sunny day this month, we took a stroll to the National Railway Museum which is very close to us. It was quite splendid. There are two large warehouses full of trains and models and interesting factoids. We especially enjoyed the train cars of the monarchs, still decorated as they left them. It made us think it might be fun to make a tiny house out a train car one day. Its so fun to dream.
I highly recommend the National Railway Museum when visiting York. It is free (just a little donation is ask for but not necessary) and it is full of great exhibits and cute cafes. It was a very worthwhile Saturday afternoon.
The Ouse is finally getting back to normal this month. The rowing club was out in full force and tiny shorts. It was a spectacle to behold.
Being here for the worst flood since 1625 was pretty epic, although I am positive that the shop owners didn’t feel that way. For a few weeks the news made it seem like York was closed for business, which was not true, and so that took a toll on the businesses that had not been flooded. It seems to picking up again.
I love Pinterest. It is really fun to see what people have come up with to get around gluten or dairy. Today we are trying Cloud Bread for the first time! I got this recipe from Body Rebooted, a blog written by a gluten-free food enthusiast! I didn’t have cream cheese or cream of tartar so I improvised and here is my rendition. It tastes so very good! – And its no carb!!!!!
In frying pan melt butter over medium high heat. Place fillets, skin down, into butter and season the top of each fillet. Cook until the fillets turn opaque. Flip over at the very last minute for a nice lightly seared top.
NOTE: the skin protects the fish while it cooks. I should be brown and crispy so make sure the pan stays very hot.
We had out first flurry of snowish like precipitation today and so I need something cozy tonight. This is a wonderfully easy dish that hits the spot every time. I really like it because you can tweak it to be gluten free by using cornstarch and your preferred gluten free pasta. As for the dairy, coconut oil works wonderfully instead of the butter 🙂
In case you haven’t noticed, we eat a bunch of chicken in this house. When I started this series I really wasn’t sure what I was going to fix every day. I used to plan every meal for the whole week and then grocery shop for everything all at once. But here in England our refrigerator is tiny and I have time to grocery shop every day. Because of that, I am just posting what I was in the mood for that day. Haha So I guess I am in a chicken mood.
Fortunately my sweetie likes chicken too, so we are amicable :p A couple nights ago I was in the mood for a stew or soup of some sort. Sweetie is not fond of broth so it cuts out a lot of dishes that he could have allergy free. However, I rose above this 😉 and made an family recipe of Chicken and Dumplings that suits my wish for soup and his wish for no soup 🙂 Success.
This is really a cheat meal because it has dairy and gluten together in one big ol’ pot. But as the chicken broth was boiled from the bones of a free range chicken, and the chicken was baked and shredded in my kitchen, and the dumplings are homemade, why not cheat? Its worth while.
In a large pot, mix the chicken, chicken broth, salt and pepper and bring to a rolling boil. While broth is coming to a boil make dumplings.
To make dumplings: mix together dry ingredients, cut in butter and then add wet ingredients one at a time. Mix thoroughly and turn out onto a generously floured surface. Sprinkle a little four on top and pat down into an 8×11″ rectangle. The dough should be about 3/4″ thick. Slice dumpling dough into 1×3″ pieces.
When broth is boiling, strain out the chicken and set aside. Slowly drop the dumplings, one by one into the boiling broth. Bring to a simmer and cover for 5 mins. Add back in the chicken. Cover again and let simmer 7-10 mins until all dumplings float.