Cook this: Cornbread pudding

I found this recipe while on The Culinesstress’ site last week, and the gorgeous photo caught my eye pretty quickly. I read on to find a pretty simple recipe, and thought I’d give it a go, too – it seemed a really great winter-warmer type dish.

I haven’t really messed around with this recipe as much as I usually would – I actually had most of the ingredients in my pantry already other than fresh corn, which only cost $1 per ear at the market. The great thing about this recipe, other than it’s simplicity and the fact that it’s actually not terribly unhealthy, is the fact that it’s already gluten free, can be made lactose free, and as well as being low FODMAP friendly (by using only the green tops of the spring onions). So here’s how we do…

 

Ingredients (serves 2)
– butter, to grease tin with, and to serve (optional)
– 1¾ cups corn kernels, fresh if possible
– 4 tbsp thinly sliced spring onions
– 2 eggs
– ½ cup milk
– ½ cup loosely packed grated parmesan cheese
– salt (optional)
– 4 tablespoons cornmeal (polenta)

 

Method:
1. Pre-heat the oven to 180°C  and grease two small baking dishes or larger ramekins with butter – I know the proper ‘Murican way to do cornbread is in a case iron skillet, but sadly I didn’t have any of those lying around…

2. Mix together ¾ cup of corn kernels and the spring onion, and set aside.

3. Throw the remaining 1 cup of corn along with the eggs, milk, cheese (if you’re like me, reserve a little of the cheese to sprinkle over the top at the end before baking!) and cornmeal into a food processor or blender, and blend until it a smooth batter just comes together – be careful not to over mix! You can add a little salt here too, if you want – the parmesan may make it salty enough for you anyway, or if you’re like me, you may want a little more, because salty food is delicious.

4. Pour the blended batter into the pie tins and mix in the corn/spring onion mix, diving evenly between the two tins. If you saved some cheese from step 1, now would be the time to sprinkle it on top, before it goes into the oven.

5. Bake corn pudding at for 30 minutes, until cooked through and golden brown on top. Optionally, serve with a dollop of butter and sprinkle of salt on top.

It’s soft, surprisingly light and full of flavour, real winter comfort food 🙂 If you’re also enjoying the Melbourne cold at the moment, think about this for a quick, warming dinner this week!

Cook this: Spinach & feta gozleme

This is one of my favourite foods to grab on the move at markets – stuffed Turkish flat breads, served hot off the grill with some freshly sliced lemon. There’s a great little food cart at Preston Market that fires these out by the dozen, and I also really like the ones at the Kingsbury Drive Community Market at La Trobe University in Bundoora. I’d always been a little curious about trying to make them myself, but always thought the dough would be too complicated… But a while ago I was flicking through some cook books and found a recipe in my Lonely Planet Street Food cook book (amazing book, by the way!); turns out the dough isn’t so complicated, the recipe is actually really simple, and unbelievable delicious!

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This recipe makes about 8 decent sized gozleme – I usually halve the recipe if I’m making a few to put on the BBQ when we have a few people over for a catch up! I’ve made this quite a few times now, so here’s my version, adapted from the Lonely Planet recipe.

Ingredients:
– 5¼ cups plain flour
– 2 tsp salt
– 2 tsp dried yeast powder
– 1 tsp sugar
– 1¼ cups warm water
– 2 cups baby spinach leaves, chopped
– 2 cups crumbled fetta cheese


Method:

1. Sift the flour into a large bowl (reserve ¼ cup), add the salt and create a well in the centre.

2. In a small bowl, stir together the yeast, sugar and ¼ cup water, then pour it into the well in the bowl of flour, and sift the remaining quarter cup over the liquid. Sit it aside for 10 minutes.

3. Add the rest of the water to the bowl and stir together well to combine. Knead the dough on a floured board for around 5 minutes, then put it back into the bowl, cover with a clean tea towel, and set aside for an hour to rise.

4. In another bowl, combine the spinach and fetta, and set aside.

5. After rising, take the tough out of the bowl and divide into 8 equal portions. Shape each portion into a rough ball and roll out of on a floured board into a rectangular shape – you’re aiming to have it thin enough that you can just about see through it if you hold it up to sunlight, but not so thin that it easily tears.

6. Sprinkle some of the spinach and fetta mixture onto one half of the rectangular piece of dough, fold the uncovered half over and press the edges together to seal.

7. To cook the gozleme, heat a large, non-stick fry pan over high heat, or fire up the BBQ as I prefer to do. Spray a little cooking oil and cook for a few minutes on each side, until the dough becomes speckled with brown spots.

8. Slice up your gozleme with a pizza cutter or sharp knife and serve hot with lemon wedges, and chilli flakes if you’re spicily inclined.