Turmeric, Ginger & Lemon Loaf

This sweat bread is so delicious. The ginger, lemon and cinnamon filling becomes sticky, creating a wonderful crust on top. And these flavors go so well with the turmeric bread. Filled with warm flavors, this is perfect for the cold months that are ahead of us. Plus just look at the amazing color that the turmeric gives! Pieter and I already finished half of it for lunch. This loaf also works very well as French toast.

This recipe is for one large loaf (25cm loaf pan).

Ingredients:

For the dough:

3/4 cup of warm water

7grs of dry yeast

4 cups of all-purpose flour

2 eggs

4 tablespoons of melted butter

½ teaspoon of salt

½ cup of granulated sugar

1 teaspoon of ginger powder

½ teaspoon of cinnamon powder

2 tablespoons of turmeric powder

For the filling:

Zest of 2 lemons

1 tablespoon of cinnamon powder

2 tablespoons of very finely chopped ginger

1 1/4 cup of sugar

Juice of 1 lemon

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, make the filling. Mix the lemon zest, lemon juice, sugar, cinnamon and the chopped ginger in a small bowl. Set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the filling all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough. If you prefer to have visuals on how to form the dough, check this older post of mine.

Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Do the same thing with the other log. Then twist the two logs together. Slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath.

Place the babka in a loaf pan lined with parchment paper. Do it carefully, so that you don’t stretch the dough too much and that the filling doesn’t spill out. 

 

Cut off a piece of plastic wrap (large enough that so that it covers the loaf pan). Brush one side with a bit of vegetable oil. Cover the top of the loaf with the plastic wrap, greased side down.

Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Once the loaf is done rising, bake it for 35 minutes.

Carefully remove the loaf from the pan. Enjoy!

If you have some left over the next day, you can make it into French toast.

 

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Chamomile & Lemon Loaf Cake

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This is a delicately flavored cake. Chamomile used to be my favorite tea as a kid; I still love it but now I’m more of a green tea person. But it still reminds me of those times when my mom would make me tea. The chamomile is very subtle but you can taste/smell it a bit at the end. I used tea bags to infuse the milk with chamomile. It is a very simple one bowl cake and perfect to take if you go to a picnic for example. I am longing for spring weather and going biking through the flower fields and forest. And when we do that, I always make snacks like this to take with.

This recipe is for a 25cm loaf pan.

Ingredients:

90grs of butter, softened

30grs of sour cream

Zest of 2 lemons

1 ½ cups of sugar

2 eggs

1 ½ cups of self-rising flour, sifted

½ cup of milk

6 chamomile tea bags

Pinch of salt

 

Preheat your oven to 180C/350F and line your loaf pan with parchment paper.

Place the milk in a medium saucepan and let it come to a simmer over medium heat. Once it comes to a simmer, turn off the heat and add the chamomile bags. Press each tea bag a bit with a spoon so they get soaked and release the flavor. Cover the saucepan with a lid and let it steep for 10 minutes.

Once the 10 minutes are up, strain the milk with a fine mesh sieve. Allow the milk to cool down.

In a large bowl, cream the butter with the sugar and lemon zest.

Then add the eggs one by one. Then fold in the sour cream and salt. Finally fold in the flour alternating with the milk. Once it’s all combined, pour it into the prepared loaf pan.

Bake for about 50 minutes, till golden and a toothpick inserted in the middle comes out clean.

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Amaranth Crusted Buttermilk Chicken with a Coriander-Sriracha Greek Yogurt Sauce

chicken

I wanted to make a lighter version of buttermilk fried chicken. Besides the obvious reason that it is too fatty, the part I hate the most about deep frying is that the whole apartment smells like a fast food restaurant.  That is why I hardly ever do it.

I added amaranth to the coating. In case you have never heard of amaranth before, it is a seed similar to quinoa, just smaller and it also packs a lot of protein. I browned the chicken a bit in a pan with very little olive oil and then finished it cooking in the oven.  I wanted to keep the lighter vibe going so I made a sauce with coriander, sriracha, lemon zest and Greek yogurt.  Keep in mind that for this recipe you need to let the chicken marinade in buttermilk overnight.  This recipe makes about 3 portions.

Ingredients:

500gr of chicken breast, sliced into chicken finger size pieces

For the marinade:

400ml of buttermilk

Juice of ½ a lemon

Pinch of salt

Pinch of Pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

1 teaspoon of dried thyme

For the crumbs:

½ cup of amaranth

½ cup of panko

¼ cup of cornmeal

¼ cup of breadcrumbs

¼ cup of grated parmesan

1 teaspoon of salt

Pepper

¼ teaspoon garlic powder

1 teaspoon of lemon pepper

For the sauce:

170gr of Greek yogurt

2 tablespoons of chopped coriander

Zest of 1 lemon

2 tablespoons of sriracha sauce

1 tablespoon of ginger syrup

Pinch of salt

 

The night before, slice the chicken into chicken fingers size pieces. Place all of the ingredients of the marinade in a bowl, mix it and add the chicken. Cover with plastic wrap and let the chicken soak in it overnight in the fridge.

To make the Greek yogurt sauce, just mix all of the ingredients in a small bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the coating, first start cooking the amaranth. Boil it for 15 minutes and then drain it with a very fine mesh strainer since they are so tiny. My strainer was not small enough so I stacked a second one underneath, lost a bit of amaranth in the process, but oh well. Then I dried it a bit more in a pan for a few minutes. Set aside to allow them to cool down for a couple of minutes.

Preheat the oven to 180C/350F and line a baking tray with parchment paper.

Place the cooked amaranth and the rest of the ingredients of the crumb mixture in a bowl. Mix well.

Remove the chicken from the marinade and coat each piece with the crumb mixture.

Brush a large non-stick pan with some olive oil. Once the pan is hot, just brown the chicken a bit on both sides. Do it in batches.  Then place the chicken in the prepared oven tray.

Bake for 8 to 10 min until the chicken is cooked through.

Serve immediately with the Greek yogurt sauce.