Cumin-flavoured Beef Wonton Soup

The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

	Filling
50 Wonton wrappers 500 ml Homemade broth 1/2 tsp Sesame oil angiesrecipes Pinch of salt 1/8 tsp White pepper 1 tsp Preserved cabbage width="150px" height="120px"/> angiesrecipes 1 tbsp Seaweed Some chopped spring onion and carrot julienne	200 g Ground beef 1 Egg 40 g Finely chopped spring onion 5 g Cumin powder 1/2 tsp Chicken bouillon 2 tbsp Light soya sauce 10 g Sesame oil 1/2 tsp Ginger paste angiesrecipes 2 tbsp Water

1. For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.


2. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.


3. Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.


4. At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

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Olive Chia Seed Sandwich Loaf

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

400 g All purpose flour 10 g Dried yeast 1 tsp Coconut sugar 3/4 tsp Black salt 120 g Warm milk 2 Egg yolks 1 Egg white 60 g Butter, melted 4 tsp Chia seeds 100 g Black olives, chopped 1 Egg white 1 tbsp Chopped nuts for the topping, optional

1. Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.


2. Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.


3. Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 - 60 minutes or until the dough has almost doubled in size.


4. Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.


5. Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.


6. Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.


7. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.


8. Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

Chocolate Hermits

Source: Happiness is Baking (Little, Brown & Company, 2019 ed.), pg. 134 and
Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 19.

How have I went this long baking Maida's recipes without making the Chocolate Hermits? These cookies are the bomb! Seriously, we can't stay out of them. 

Hermits are old-fashioned cookies that has been around since the 1800s. How they got their name is a mystery. I don't know why I thought the cookies would be hard. They are not but in fact super soft with an intense chocolate flavor with a delicious hint of cinnamon. They remind me somewhat of the Snackwell's Devil's Food cookies. They almost melt in your mouth. 

This is definitely one my new favorite cookie recipes!

3 oz. unsweetened chocolate
1 1/4 sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 TBS. unsweetened cocoa powder (preferably Dutch-process)
1 tsp. cinnamon
1 tsp. instant espresso or coffee powder
4 oz. unsalted butter
1 tsp. vanilla extract
1 cup sugar
1 large egg
1/2 cup milk
1 cup raisins
1 cup walnut or pecan pieces

Glaze

1/4 cup sifted confectioners sugar
1 TBS. unsalted butter, melted
1/2 tsp. vanilla extract
1 TBS. milk or light cream
Pinch of salt 

Preheat the oven to 350. Line two cookie sheets with parchment or foil.

Melt the chocolate in a double boiler over barely simmering water.

Sift together the flour, baking powder, salt, cocoa, cinnamon and coffee.

Cream the butter and add the vanilla extract and sugar, beating well. 

Add the egg and the melted chocolate.

Add the milk.

Add the sifted flour mixture, scraping the sides of the bowl as necessary.

Add the raisins and the nuts.

Scoop the batter out in a rounded tablespoon and place them on the cookie sheets about an inch apart.

Bake 18-20 minutes or until the cookies are firm and bounce back slightly when lightly pressed. Do not overbake.

While the cookies are baking, prepare the glaze.

Stir all the glaze ingredients (confectioners sugar, butter, vanilla and milk) until it is smooth. It should have a slightly runny consistency. You can adjust it by adding more milk (if too thick) or sugar (if too thin). In my experience, I had to add a bit more milk.

When the cookies come out of the oven, place a dollop of the glaze on each cookie. (I wasn't too happy with the way the glaze looked on mine so I will try and be more careful when I make them again).

After the glaze has dried, the cookies can be stored in an airtight container. Use wax paper to separate layers.

Peanut Butter Bacon Fat Spelt Cookies

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

200 g Semi-solid bacon fat 200 g Organic crunchy peanut butter 200 g Raw sugar 100 g Coconut sugar or brown sugar 2 Large eggs, room-temperature 2 tsp Vanilla extract 280 g Refined spelt flour ©angiesrecipes 2 tsp Baking soda Raw sugar for rolling

1. Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.


2. Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.


3. Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.


4. Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.


5. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Curry Puffs

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

Dough	Curry Filling
270 g German #550 flour or all purpose flour 1/2 tsp Salt 1 tsp Baking soda 60 g Ghee ©angiesrecipes, homemade or storebought 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

1. In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
   
   
   
   
   
   
   
   
   
   
   
   


2. To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   


3. On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.