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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Harissa & Turmeric Roasted Aubergine with Cashew & Sumac Crumbs

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It’s been a while since I’ve cooked with harissa so I decided to use it as the base for these roasted aubergines. For extra flavor, I added turmeric, dried oregano and celery salt. For some crunch, I made some sumac flavored crumbs with cashews and bread. A delicious and very healthy vegetarian meal!

This recipe serves 2.

Ingredients:

2 small aubergines, sliced lengthwise (about 1.5cm thick)

100grs of harissa

2 teaspoons of turmeric

8 tablespoons of olive oil

2 tablespoons of dried oregano

2 tablespoons of apple cider vinegar

1 teaspoon of celery salt

For the cashew & sumac crumbs:

4 slices of crusty bread, chopped

¾ cup of chopped cashews, unsalted

4 tablespoons of olive oil

2 tablespoons of sumac

Salt to taste

Pinch of garlic powder

Extras:

6 tablespoons of chopped chives

Edible flowers (optional)

 

Preheat your oven to 180C/350F. Line a baking sheet with parchment paper.

In a small bowl, mix the harissa, turmeric, olive oil, dried oregano, apple cider vinegar and celery salt.

Brush both sides of the sliced eggplants with the sauce. Place the sliced aubergine in a single layer on the prepared baking sheet. Roast for 40 minutes.

While the aubergine is roasting, start making the crumbs. Place the olive oil in a pan over medium heat. Once it is hot, add the chopped bread, cashews, sumac, salt and garlic powder. Cook for a few minutes while stirring until the bread is toasted.

Place the bread and cashew mixture in the food processor and pulse until you get crumbs. Taste for salt and add more if needed. Transfer it to a bowl and set it aside.

Serve the roasted aubergine with some of the crumbs, chopped chives and edible flowers. I like to eat it with white rice. Enjoy!

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