I had decided a while ago that I was going to try my hand at homemade nann bread, given the recent curry crisis. And it was on happyveganface's blog that I found my recipe. But, I didn't stop at the nann bread, I also decided to give her burger bun recipe a try...and I am happy to report that happyveganface's bread recipes were the focus of two really yummy dinners this weekend. On Saturday night we grilled up tofu steaks and aubergine, piling it on top of the burger buns. I served them along side the pasta salad I had made on Thursday night. Perfect! Kevin raved about the buns - said it was a great bread recipe. I can't wait to make him some more.
Sunday started with our second trip of the weekend to my new favourite spot - a bagel cafe. Yes! That's right, not a 15 minute walk from my house (and wonderfully situated between Kim and I) is a great cafe. I must admit that it offers me everything that I miss about back home - bagels, tea in biggish cups, comfy bank seats and a groovy atmosphere. I couldn't keep it a secret and had to invite Kim, Kate and (the other) Kevin for a bagel-breakfast on Sunday morning. I of course took away some of their great baked goods, and just finished a whole wheat bagel for lunch - topped with curried (!!!) beans.
When we got home from our bagel fun and a quick trip around the market, I got to work on the nann bread, wanting to give it time to rest, breath and rise. Despite it being my first time, hvf's instructions made the whole process totally manageable, and the results were totally delish!
While waiting for those good bits to rise (after our darling cat Sylvia knocked the whole lot of 12 rising dough balls all over the kitchen...10 second rule), I got to work on making two mini crumbles - a Pear Crumble and an Apple Raisin Crumble. We gobbled the Pear Crumble up for desert, topping it off with some cashew cream that I had a chance to make while the nann was baking.
Here are two recipes for yah! Simple, but in their own ways - totally divine:
Family Picnic Pasta Salad
3 cups of whole wheat pasta - I used little penne 3 tbsp of olive oil (you could use less if you like, but I have some poundage to put on) 1 English cuke - sliced & diced 2 Tomatoes - sliced & diced Basil, Oregano, Thyme and Black Pepper 2 tbsp of balsamic vinegar - I used one with a hint of fig
Once your pasta has cooked through, add all of the ingredients together. Put the whole lot (it will be quite a bit) into 1 large bowl or into mini Tupperware. Let chill at least 2 hours before serving.
No Mixing Bowls Needed Crumble
3 large apples or 3 large pears - skin left on, cut into 1 inch cubes orange juice or any other type of fruit juice - I used some left over cranberry and orange that we pressed that morning 1 tbsp of brown sugar (or maple syrup) 1/2 cup of rolled oats 1/2 cup of flour raisins - own quantity walnuts - own quantity 1 tsp of nutmeg (you could cinnamon or cloves as well) 2 tsp of vegan margarine (you can use oil, but that means you might need a bowl)
I used 3 X 4 inch glass baking dishes (one for pear, one for apple) and added the fruit, fruit juice, sugar, raisins, walnuts and spice, and gave it a good mix. Make sure that the raisins and walnuts are tucked under your fruit. On top of your bed of heavenly fruit, add the oats, then the flour and then the two tsp of margarine. Now use your fingers to work the margarine through the dry ingredients - takes a couple of minutes and your fingers get mucky - but it is one less bowl to fit in the dish washer!
Bake for 45 minutes at 400.
So a big fat thank you to happyveganface for making my nann baking bread dreams come true! Great recipes!