Crumb Cake with Apples, Hazelnuts and Aniseed

A craving for something sweet and fruity, but not a muffin led me to this recipe. I had a couple of soft apples, and ground almonds...but saw the hazelnuts and decided to add them to the mix. Aniseed was the next step, being a perfect pairing with hazelnuts.

The flavour of hazelnuts is very distinct, and almonds have a much milder flavour which does not compete but complements it, so using the two together worked. The ground almonds were left from another recipe that required me to finely grind almonds...and of course I ground too many!

I also have part of a litre of buttermilk to use up; a good excuse to bake!

We had this for breakfast...and snack time, and dessert....it was almost addictive!

In the bowl of a stand mixer, combine:

1 cup flour
1/4 cup finely ground almonds
1 cup brown sugar
2 1/2 ounces cold butter, cubed

Using the paddle attachment, mix on a low speed until the butter has been incorporated and you have a mixture with the texture of fine breadcrumbs.

Remove 1/3 cup and set aside.

Add to the remaining crumb mixture:

1 teaspoon baking powder
1/4 teaspoon baking soda

Mix to combine.

Whisk together the wet ingredients:

1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1 teaspoon finely grated lemon zest






With the mixer running on low speed, slowly add the wet ingredients to the dry. As soon as everything is combined, turn off the mixer. Set aside.

To the reserved 1/3 cup of crumbs, add:

1/4 cup roughly chopped hazelnuts
1 teaspoon ground aniseed
1 tablespoon soft butter

Use your fingers to work the butter into the dry ingredients, until moist clumps form. Set aside.





Turn the oven on to heat to 350F. Lightly grease an 8" square baking pan, and line with parchment paper. Peel, core and chop 2 apples.

Spread the batter in the prepared pan.

Spread the chopped apples over the cake batter.

Sprinkle the hazelnut crumble over the apples.

Bake until the cake is fully cooked. Check by inserting a bamboo skewer or toothpick into the centre..it should come out clean.

This takes about 50 - 60 minutes. Remove from the oven and allow to cool completely before removing the cake from the pan.





This moist cake, with sweet apples and crunchy hazelnut crumble is perfect for breakfast, with coffee, as dessert (add ice cream). If you have any self control, freeze some for another day.

• A crumb cake is always moist and tender, and because you do not need to cream soft butter with sugar it can be made without any planning (if you keep your butter in the fridge as I do). Simply cube the cold butter into the dry ingredients and work it with your fingertips, a pastry cutter or the paddle attachment of your stand mixer until you have a bowl full of fine crumbs.
• If you do not have almonds, grind some hazelnuts or use all flour. Oat flour can be used instead of the nuts.
• Spices can be added to the crumbs, or to the crumble topping, or even both. I used aniseed; cinnamon is more common but you can try cardamom, ground ginger, allspice or nutmeg.
• This recipe uses some of the crumbs from the batter to make the streusel topping. You can also use streusel that you have in the freezer from other recipes (I often make extra and freeze it).
• Try using pecans, whole almonds, macadamia nuts or pistachios.
• The fruit can be folded into the batter, or spread on top, your choice. Other fruits such as peaches, pears, cherries, apricots, fresh or frozen berries or bananas can be used.
• Make muffins by dividing the batter into greased muffin cups and topping each with the fruit and streusel.
• Turn it into a loaf. Simply fold the apples into the batter, and top with the streusel before baking.
• This cake will freeze well. Cut into portions, and wrap each one well. This way you only need to defrost as much as you want the next time. Perfect for adding to lunch boxes!

Chicken, Corn and Feta Empanadas

What a great way to use the last of the frozen corn, and the feta left from our Greek salad last week. I also used the spicy flavoured salt...it is sea salt with smoked paprika and cayenne pepper added. It added the spiciness to the filling without overdoing it.

I found an empanada dough recipe at:
https://www.laylita.com/recipes/how-to-make-empanada-dough/

I was happy with the dough; it was easy to make, easy to roll out and baked up beautifully...crispy and golden. It is also strong enough to hold the filling without falling apart.

Empanadas are like little hand pies, and for that reason are great to take for lunch, or add to a picnic. Make extra and pop them into the freezer!

On a plate, combine:

2 teaspoons ground cumin
1/2 teaspoon spicy seasoned salt
1/4 teaspoon garlic powder
2 tablespoons olive oil

Add:

6 boneless, skinless chicken thighs

Make sure the chicken gets coated with the oil and spices on all sides.

Heat a heavy bottomed pan; add a small drizzle of olive oil if you feel it is needed to stop the chicken from sticking.

Add the chicken, browning one side and then turning it over to brown the other side.

Turn the heat to medium low, and add:

1 shallot, diced
3 cloves garlic, roughly chopped
1/2 cup corn

Cover and leave until the chicken is fully cooked, and most of the liquid has reduced.





Remove from the heat and leave to cool completely. While the chicken is cooking, make the pastry, and then leave it to chill in the fridge while the chicken cools.

In a stand mixer, using a paddle attachment, measure:

3 cups flour
1/2 teaspoon salt
6 ounces cold butter, cubed

Mix on low speed until you have fine crumbs.

Add:

1 egg, beaten
1/4 - 1/2 cup milk

Mix on low just until a shaggy dough forms.

Gently knead the dough together, and press into a disc. Wrap well and refrigerate for at least 30 minutes.

To make the filling, combine:

the cooked chicken, finely diced
the corn, shallots and garlic
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese

Taste, and adjust seasoning if needed.

To assemble the empanadas, roll the dough out to a thickness of 1/8".

Cut into 6" diameter circles. I had 10 circles.

Divide the filling between the dough circles.

Lightly brush one half of the outside edge with egg wash.

Fold the circle of dough in half, pressing the two halves together in the centre, and then work your way towards the outside. Gently press to remove any excess air as you seal the pastry.

Crimp, roll, or twist the edge for both a decorative finish, and to make sure it is well sealed.

Place the empanadas on a parchment lined baking sheet, and brush lightly with the egg wash. Make two small slits in the top of each one for air to escape during baking.

Bake the empanadas at 375F for 25 - 30 minutes, or until the dough is crisp and golden.








I served the empanadas on a bed of broccolini and green beans that were blanched, then sauteed in garlic and olive oil.

• The tanginess of the feta cheese balanced the spices in the chicken. Feel free to use any cheese you have available...cheddar, pepper Jack, goat cheese, mozzarella.
• Add diced red peppers, beans, cooked diced squash or sweet potatoes.
• Ground chicken, turkey or beef can be used instead of the thighs. Brown the meat and then add in the spices.
• When making the pastry, start by adding 1/4 cup of milk, and then add the last quarter cup as needed...just enough to moisten the crumbs and form a dough.
• Consider rolling out the dough, cutting the circles and freezing them for another time. Separate each dough circle with a piece of parchment paper, and make sure they are well wrapped.
• The empanadas can also be frozen once assembled. Bake from frozen, adding extra time.

Mediterranean Potato Salad with Grainy Mustard Aioli

Who doesn't love potato salad? It is one of my favourite salads, and this time I was more adventurous with it than I usually am. I had a fridge full of bits and pieces from a Greek salad...half a red pepper, some feta cheese, a handful of grape tomatoes and some olive brine. I ran with the Mediterranean theme and added artichoke hearts, basil and sundried tomatoes, and was very happy that I did.

Instead of using plain mayonnaise, I made an aioli, using the brine from the olives. It was a red wine and herb brine, so had a lot more flavour than just a plain salt brine. Grainy mustard added crunch and heat, and there is enough left to make another meal (I see chicken salad sandwhiches uin our immediate future).

The fluffy, bland potato is a perfect showcase for all of the strong flavours in the salad, and absorbed the aioli as the potatoes were still slightly warm.

To make the aioli, combine the following in a medium sized bowl:

1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon olive brine (mine was a red wine brine)

Whisk to combine.

Whisking constantly, slowly drizzle olive oil into the bowl. The slower you pour the oil the thicker your aioli will be. You will need:

1- 1 1/2 cups olive oil

The aioli is thick enough when it is the consistency of mayonnaise, and holds a peak when lifted with the whisk.

Add the flavourings:

2 cloves garlic, minced
1 tablespoon grainy mustard
salt and pepper to taste
lemon juice or more olive brine to taste

Cover and refrigerate while you prep the vegetables.

Peel and dice:

1 large russet potato

Cook in lightly salted water until the potato is just tender. Drain, and leave in the strainer for 5 minutes to allow the potatoes to cool.

Place the potatoes into a large bowl.

Chop the fresh vegetables:

2 green onions, thinly sliced
1/2 red pepper, thinly sliced
a large handful of grape tomatoes, halved
2 artichoke hearts, cut into 8
1 clove garlic, minced
1 tablespoon fresh parsley, finely chopped

Heat a drizzle of olive oil in a nonstick pan and add the vegetables. Season with salt and pepper.

Cook over medium high heat, stirring often until the vegetables are just heated through.

Remove from the heat.

Stir in:

1/4 cup sundried tomatoes in oil, drained and thinly sliced

Add the cooked vegetables to the potatoes, and gently mix to combine.

Add:

1 tablespoon chopped fresh basil
Grainy mustard aioli...add this according to your preference 

Mix gently to combine. Taste and adjust seasoning.

Add:

1/3 cup crumbled feta cheese

Mix gently to combine.








Serve the salad immediately, at room temperature. Refrigerate leftovers for another meal. I served mine with steamed green beans and baked sole fillets.

• Aioli is a garlic mayonnaise. Purchased mayonnaise can be used; add the flavourings to the amount you need.
• The aioli can be made in a food processor, or using a hand blender. I used a whisk as the amount is small.
• If you find the taste of all olive oil in your aioli to be too strong, use part vegetable oil.
• Lemon juice is a good substitute for the olive brine.
• If you have olives, add them to the salad...I only had the brine left.
• By allowing the potatoes to cool to just above room temperature, they will absorb some of the aioli, and not just be coated by it. Serve it as soon as it is made, but refrigerate the remaining salad, as the aioli cannot sit at room temperature due to the egg yolk.
• Leftover aioli can be used for chicken or shrimp salad, sandwhiches, turned into a tartar sauce for fish or used in any other application requiring mayonnaise. It will keep in the fridge for about 5 days, well sealed.
• Other vegetables that can be added or substituted are corn, capers, cooked sweet potato, green peas or thinly sliced fresh spinach.
• Any type of potato can be used...I only had russet.

Bacon and Smoked Paprika Crusted Chicken Kebabs

We were having salad for dinner, using up some vegetables, along with Corn and Zucchini Pancakes to use the half zucchini in the fridge, but I felt that the meal needed something else. I had a couple of chicken breasts...remembered the small amount of basic rub in the cupboard...and found some bacon in the fridge!

This is an unusual way to crust chicken, but it worked out better than I had hoped it would. Pureeing the bacon allowed the fat to render quickly, and this in turn dissolved the brown sugar in the rub. It created a spicy, sweet and smoky crust on top of the chicken. I know it is hard not to turn the kebabs when grilling, but the bacon crust will slide right off if you do, so restrain yourself, it is worth it.

The crust also adds moisture to the chicken, preventing it from drying out.

Put the bacon into the food processor. You will need:

4 rashers of bacon, diced

Process until the bacon has turned into a paste, stopping to scrape down the sides if needed.

Add:

3 tablespoons of a basic rub

Process until combined.

Cut 2 boneless skinless chicken breasts into chunks. I cut each one into 9 pieces.

Scrape the pureed bacon and rub out onto the cutting board.

Lightly sprinkle the chicken with smoked paprika, on all sides.

Divide the bacon-rub mixture between the chicken pieces, gently pressing it onto one side of each piece.

Skewer the chicken, keeping the bacon-rub sides facing up, as shown.

Place the kebabs onto a baking sheet and refrigerate for at least 30 minutes.







Heat the barbecue or grill until smoking hot, and lightly grease.

Place the chicken kebabs onto the oiled grill, turning the heat down, and cook until the chicken is fully cooked.

I closed the barbecue, and moved the kebabs around occasionally to prevent sticking and to ensure even cooking. DO NOT TURN THE KEBABS!!

When the chicken is fully cooked, the bacon-rub mixture will be cooked as well. The bacon fat will melt, and the brown sugar in the rub will dissolve in the fat, creating a spicy crust.

Remove from the grill and allow the kebabs to rest for 5 minutes before serving.





I served the kebabs with a mixed green salad, with goat cheese, avocado, grape tomatoes, cucumber and some warm Corn and Zucchini Pancakes.

• Instead of pureeing bacon, consider using sausage meat, removed from the casing.
• My basic rub consists of brown sugar, paprika, ground cumin, cayenne pepper, kosher salt.
• The smoked paprika added extra smokiness and heat, but also helps the bacon puree to stick to the chicken.
• This can be used as a stuffing for chicken breast, a turkey breast roast, pork tenderloin or chops, or as a crust for cod, halibut or scallops. Stuff lobster tail with the bacon mixture before baking it, or use it to stuff mushrooms or sweet peppers.
• Chilling the chicken and bacon solidifies the bacon fat again, which prevents it from sliding straight off the chicken. The kebabs can be prepared a day ahead, or even assembled and frozen.
• This can also be baked, at 375F, with or without the skewers.