Yakitori Chicken Sandwich on Kaiser Rolls

This Asian-flavoured, warm chicken sandwich recipe is truly delicious prepared with homemade yakinori chicken and Kaiser bun fresh out of the oven. It would make a great snack or paired with some French fries and call it a meal!

Adapted from Essen und Trinken

• 10 g Fresh ginger
  
• 4 tbsp Sherry
  
• 4 tbsp Soya sauce
  
• 1 tbsp Water
  
• 2 tsp Brown sugar
  
• 150 g Chicken breast
  
• 1 Tomato
  
• 1 stalk Spring onion
  
• Green bell pepper
  
• Red onion
  
• 1 tbsp Corn oil
  
• 2 Kaiser rolls (adapted from The Bread Baker's Apprentice)
  
• or toast bread
  

1. Peel and thinly slice the ginger. Mix sherry, soya sauce, water and brown sugar in a bowl. Stir until sugar has dissolved. Add in ginger slices.
   
2. Slice the chicken breast and add into the marinade. Set aside for 30 minutes. Cut tomato in slices, spring onion, red onion and green pepper in rings.
   
3. Remove the sliced chicken from the marinade, drain. Reserve the marinade. Heat a skillet with oil. Add in sliced chicken and cook for 5 minutes until lightly golden brown. Now pour in the reserved marinade and cook until chicken is done.
   
4. Cut the roll crosswise in half and toast. Layer chicken, tomato slices, spring onion, green pepper and red onion rings on the Kaiser roll bottoms.

Thank you, Anne of "From My Sweet Heart", Eli of "Food and Thriftfinds", and Cooking Rookie of "Cook Book of Trial and Error" for sharing those beautiful awards with me.

Rosemary Cranberry Focaccia with Pine Nuts

A wonderfully rustic Italian flat bread with rosemary, chopped cranberries and pine nuts. Focaccia, originated in Italy and usually prepared with olive oil, flavoured with rosemary (or sage)and coarse sea salt, is quite versatile. For salads, or sandwiches, or to accompany soups and dips, Focaccia is the perfect choice.

• 500 g All purpose flour
  
• 8 g Instant active dry yeast
  
• 1/2 tsp Sugar
  
• 2 tsp Salt
  
• 300 ml Water, lukewarm
  
• 8 tbsp Extra-virgin olive oil
  
• 2 tbsp Fresh rosemary leaves, chopped
  
• 1/2 cup Dried cranberries, roughly chopped
  
• 1/2 cup Toasted pine nuts (optional)
  
• 1 tsp Fleur de sel
  ©angiesrecipes
  
• 2 Sprig Fresh rosemary, snap into smaller pieces
  

1. In the bowl of your stand mixer attached with a dough hook, add in flour, yeast, sugar and salt. Pour in water and 4 tablespoons olive oil. Mix on low speed until dough comes together. Increase speed to medium and mix until dough is smooth, about 5 minutes. Turn dough onto a lightly floured work surface and knead briefly to form into a smooth ball.
   
2. Coat the mixing bowl with 1 tablespoon of olive oil, place in the dough ball, and turn to coat all sides. Cover with a plastic film and let rise in a warm, draft-free place until doubled in size, about 1 hour.
   
3. In a small saucepan over medium heat, combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil. Heat the mixture until olive oil bubbles, about 1 minute. Add in chopped cranberries and remove from heat. Let cool to room temperature.
   
4. Line a baking tray with parchment paper and set aside. Once dough has risen, punch it down, place on a lightly floured surface, and knead in cranberry mixture, and pine nuts. Form the dough into a tight ball, cover and let rest for 15 minutes.
   
5. On a lightly floured surface, pat the dough into a sheet and lay it on the prepared tray. Cover with a cling film and allow it to rise until doubled, about 45 minutes.
   
6. Preheat the oven to 200C/400F. Dimple the dough with your fingertips and place the rosemary leaves in the indentations. Drizzle the remaining tablespoon of olive oil over the top of the dough and sprinkle with fleur de sel. Place loaf in the middle shelf of the oven and mist the inside of the oven with 3 or 4 sprays of water. Bake for 30 minutes until golden. Cool on a wire rack. Serve warm.

Lisa H, from My Lemony Kitchen, was hosting a "Cambodian Souvenirs" giveaway last month. There are 3 very beautiful souvenirs she brought home from her visit to Cambodia: a soft Cambodian silk scarf, a set of beautiful chopsticks and a lovely embroidered purse. And I am the WINNER of this beautiful soft silk scarf. Thank you, Lisa!

Flaxseed Bread

This is a very nutritious and delicious loaf with spelt, wholewheat, flaxseed and honey. It has become one of our favourite breakfast bread recipes and it's perfect for a lunch sandwich too.
Flaxseeds contain high levels of dietary fiber, are high in omega-3 fatty acids, and may lower cholesterol level, stabilize blood-sugar levels and reduce the risk of heart attacks, provide antioxidants and may play a role in decreasing your risk of cancer.

• 200 g Spelt #1050 flour
  
• 150 g Wholewheat flour
  
• 5 g Instant dry yeast
  
• 1 tsp Salt
  
• 120 ml Milk
  
• 60 ml Water
  
• 50 g Honey
  
• 1 tbsp Butter
  
• 1 Egg
  
• 2-3 tbsp Flaxseeds
  
• 1 tbsp Butter, melted
  

1. In a large bowl, combine the spelt flour, wholewheat flour, undissolved yeast, and salt. Heat the milk, water, honey, and butter until the mixture combined and warm.
   
2. Make a well in the center, and gradually add the milk mixture and the egg to the flour mixture. Stir at slow speed for 2 minutes, then stir in flaxseeds until well-combined. Increase the speed and stir until soft dough forms. Turn the dough out onto the lightly floured surface and knead until the dough smooth and elastic, about 5 minutes.
   
3. Shape the dough into a round and place in a large, lightly oiled bowl. Cover with a cling film and leave to rise in a warm place for 1 hour, or until it doubles in size. Roll out dough to a rectangle, about 12x8 inch/30x20 cm. Roll it up, starting from the short end, and pinch the seam to seal.
   
4. Place, seam side down, in a standard loaf pan lined with baking paper. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 180C/350F for 30 to 35 minutes until golden brown and cooked through. Brush the top with melted butter. Cool on the wire rack.

Spelt Croissants

Who doesn't love buttery and flaky croissants? They are rich, decadent and irresistible! According to Jeffrey Hamelman, when you know it's a good croissant after you take a bite and look at your shirt: if it’s covered with flakes of golden pastry that shatter from each bite, then it's a good one.
It took me two days to make 16 croissants, and my husband finished 4 at one go in 20 minutes. So I strongly suggest you double the recipe!

• 250 ml Whole milk
  
• 30 g Fresh yeast
  
• 40 g Brown sugar
  
• 300 g Spelt #630 flour
  
• 100 g Whole spelt flour
  
• 2 tsp Salt
  
• 300 g Cold and unsalted butter
  
• 1 Egg, lightly beaten
  

1. Stir together warm milk, brown sugar, and fresh yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. Add spelt flours, and salt and mix with dough hook at low speed until dough is smooth and soft, about 5 minutes.
   
2. Transfer the dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Wrap the dough with a cling film and chill for 1 hour.
   
   
3. Place butter between two sheets of cling film and roll with a rolling pin to form 8x5 inch/20x12 cm rectangle. Chill until firm. Remove the dough from the fridge and roll out on a lightly floured surface into a 16x10 inch/40x25 cm rectangle.
   
4. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold the bottom up over the butter, brushing off any excess flour, and then fold the top down over the butter to seal the butter.
   
   
5. With a heavy rolling pin, roll the dough into a rectangle, approximately 15x10 inch/38x25 cm. Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. The first simple “fold” is completed. Wrap well in plastic and chill overnight.
   
   
6. Repeat the simple fold one more time. Wrap the dough tightly in plastic and chill 1 hour. Remove the dough from the refrigerator and place on the floured work surface. Unwrap and roll out to a rectangle, about 15x10 inch/38x25 cm. This time fold the top and bottom in so that they meet in the middle of the dough, then fold the dough in half again so that there are four layers of dough. Chill the dough, wrapped with plastic, in the fridge for 2 hours. Repeat the double fold once more. This is the final fold before rolled out and cut into croissants.
   
   
7. To shape the croissants, roll the dough into a 25x15 inch/64x38 cm rectangle on a lightly floured work surface. It should be about 1/4 inch/6mm thick. From the long side, fold the dough into half and using a yardstick as a guide mark the folded strip into 8 triangles and the scrapings of dough at each end. Cut each double triangle into two. So you’ll have 16 triangles.
   
8. Make a small slit in the base of each triangle, place a piece of dough trimming at the base. Starting at the base of the triangle, roll the dough up into a log. Tuck the tip the triangle under the body of the croissant. Bend in two corners to form the crescent shape.
   
9. Place the croissants on a baking sheet and allow them to rise for 1 to 2 hours until almost doubled in size. Half an hour before finishing the proofing, brush the croissants with the lightly beaten egg. Preheat the oven to 200C/400F with a shallow dish filled with water at the bottom of oven. Bake the croissants for 20-25 minutes. Allow them to cool on a rack before serving.

Sourdough Caramelized Onion Boule

A delightful combination of the caramelized onion and dill makes this sourdough boule extremely flavourful and delicious!

Recipe adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit

• 2 Onions
  
• 50 g Olive oil
  
• 200 g Whole spelt flour
  
• 300 g All purpose flour
  
• 1 tbsp Wheat bran
  
• 6 g Active dried yeast
  
• 220 g Warm water
  
• 100 g Rye sourdough
  
• 2 tsp Salt
  
• 1/2 tsp Fresh dill
  
• 1 tbsp Sesame seeds
  

1. Peel and dice the onions. Heat a tablespoon of olive oil in a skillet. Add in diced onions and cook until lightly browned. Set aside to cool.
   
2. Whisk together whole spelt flour, all purpose flour, wheat bran and yeast in a mixing bowl. Add in warm water, rye sourdough, the remaining olive oil, salt and fresh dill. Stir at the slow speed until dough comes away from bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth, about 5 minutes.
   
3. Shape dough into a ball and transfer to a lightly oiled bowl, cover with cling film, and let rise in a warm place for 30 minutes. Remove from the bowl, add in browned onions and knead again until incorporated. Return it to the bowl and let rise, covered, for 20 minutes. Fill an oven-proof bowl with boiling water and set it on bottom shelf of oven. Preheat the oven to 190C/375F.
   
4. To shape a boule, invert a bowl of risen dough onto a lightly floured surface and pat to flatten it out slightly. Bring the edges up and to the center, forming a round. With both hands cupped over the dough, rotate the dough while further moothing and tightening the ball and seal the folds on the underside.
   
5. Cut criss-cross slashes across the upper surface with a sharp blade. Lightly brush the top with water and sprinkle the sesame seeds over. Bake in the center of hot oven for about 45 minutes. Remove and cool the bread on a wire rack.

Cracked Black Pepper Fig Spelt Loaf

A simple fig bread that's bursting with flavours and fruity goodness. Fresh black pepper gives this fig bread an extra kick!

Recipe Source: BBC Goodfood

• 640 g Spelt #1050 flour
  
  
• 3 tsp Cracked black pepper
  
  
• 2 tsp Salt
  
  
• 6 g Instant dried yeast
  
  
• 420 ml Warm water
  
  
• 2 tbsp Walnut oil
  
  
• 360 g Dried figs©angiesrecipes, roughly chopped

1. Whisk together the spelt flour, black pepper, salt and yeast in the bowl of your stand mixer fitted with a dough hook.
   
   
2. Make a well in the center of the flour mixture, and add in warm water and walnut oil. Stir to form a soft dough. Increase the speed and knead until the dough is smooth.
   
   
3. Remove the dough from the bowl and shape into a ball. Put the dough ball in a lightly greased bowl, cover with cling film and leave in a warm place for one hour until doubled in volume. Lightly knead the chopped figs into the dough until incorporated. Don’t over do it, the dough won’t look smooth.
   
   
4. Shape the dough into an oval or a round and place on a lightly floured baking tray. Slash the top of loaf and dust a little flour. Preheat the oven to 200C/400F. Proof the dough for 30 minutes at room temperature until it slightly swelled. Bake in the center of hot oven for 45 minutes until it sounds hollow when you tap it underneath. Remove and cool on a rack.

Carrot Poppy Spelt Dinner Rolls

If you enjoy good hot rolls, then these healthy and delicious yeast carrot dinner rolls are for you. Serve them with some creamy carrot soup!

• 230 g Whole spelt flour
  
  
• 120 g Spelt #630 flour©angiesrecipes
  
  
• 2 tbsp Brown sugar
  
  
• 5 g Sea salt
  
  
• 6 g Instant dried yeast
  
  
• 190 ml Warm milk
  
  
• 25 g Butter, melted
  
  
• 70 g Carrots, finely grated
  
  
• 2 tsp Poppy seed
  
  
• 1/2 Egg, lightly beaten
  
  
• 1 tsp Water

1. Mix the flours, brown sugar, salt and instant dried yeast in the bowl of your stand mixer with the dough hook attachment. Make a well in the center and pour in the milk and melted butter. Stir until combined. Mix in the carrots, poppy seeds and and stir until a soft dough forms.
   
   
2. Turn dough out onto a lightly floured surface and knead 5-7 minutes, or until smooth and elastic.Put the dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 to 1-1/2 hours.
   
   
3. Divide the dough into 15 pieces, about 48 grams each. Shape into balls and place on an 9-inch springform pan lined with parchment paper. Cover with a tea towel. Proof until doubled in size, about 45 minutes.
   
   
4. About 20 minutes before baking, heat oven to 190C/375F. Beat egg with water. Brush egg wash onto the risen rolls. Bake for 25 to 30 minutes, until rolls are golden brown color. Remove rolls from pan and cool on a wire rack.

Celery Pesto Rocket and Tomato Pizza

Top the homemade pizza crust with celery pesto, some of your favourite veggies, bacon, and cheese/es, and you have got a satisfying and totally delicious meal. Bon appetite!!!

Celery Pesto	Dough	Topping
50 g Almond slices 3-4 cup Celery leaves 50 g Parmesan cheese, grated 3/4 tsp Salt 90 ml Walnut oil 90 ml Extra-virgin olive oil	350 g Bread flour 1 tsp Garlic salt 7 g Instant dried yeast 240 ml Lukewarm water 2 tbsp Olive oil	4 tbsp Celery almond pesto 180 g Buffalo mozzarela, sliced 3 tbsp Parmesan, grated 4 slice Rindless bacon, torn 2 Tomatoes, sliced Some baby rocket

1. To make the pesto, place almond slices, celery leaves, Parmesan and salt in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
   
   
2. Combine the flour, garlic salt and instant dried yeast in a mixing bowl. Add in the warm water and olive oil. Stir at slow speed until all the ingredients combined. Increase the speed to the medium, and knead until the dough is smooth. Remove and shape the dough into a ball.
3. Grease the mixing bowl with a little olive oil. Return the dough to the bowl, cover with a plastic wrap and allow it to rest for an hour until it doubles in size. Preheat the oven to 220C/440F. When the dough is double its original size, punch it down to release the air bubbles. On a lightly floured work surface, cut the dough into two equal pieces. Shape each into a thin round layer, about 12 inches in diameter.
   
   
4. Spread two tablespoons of the celery pesto on each dough, then arrange mozzarella, Parmesan on top followed by torn bacon and sliced tomatoes. Bake the pizza in the preheated oven for about 15 minutes until the crust is light brown.