Blondie's Recipes | Finding Feasts

Stromboli aka Stuffed Bread – step by step

Finding Feasts - Stromboli aka Stuffed Bread — Click image for recipe

Stromboli aka Stuffed Bread – step by step… Like anyone, I really enjoy pizza, especially freshly made at home but sometimes you just want to mix it up a bit.

Stromboli is basically a pizza rolled up, not dissimilar to a Calzone or the Panzerotti, although the later is fried and they are both folded in half like a pocket rather than rolled like a loaf, which explains the ‘Stuffed Bread’ tag. The Stromboli is a fabulous way to eat pizza and is far more portable… great for picnics!

If you have ‘Pizza Night’ then why not give this a go?

Bottoms up! Blondie

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Deep Fried Crumbed Chicken Livers w/ Dill Pickles

Crumbed Fried Chicken Livers. It’s funny how a lot of people first react to the idea of eating liver, but once they taste the rich but delicate flavours and the slightly creamy, tender texture they are undoubtedly overtaken with a desire to eat more.

Great as a serve of nibbles with a beer or glass of wine these can easily be your fall back for entertaining guests. Make some chicken tenders with the same ingredients for those not game enough to try these crunchy, melt in the mouth nuggets of livery goodness.

Textural feasting! Blondie

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Prawn & Spinach Curry

Prawn & Spinach Curry is a quick whip up dinner (under 30 mins) that is so full of beautiful flavours that it’s sure to be included in your regular dinner cycle.

It’s a bit of a mix of Thai and Indian style curries, and is delicious with steamed jasmine rice but can also be made into a stunning soup by adding one cup of chicken stock and serving with rice noodles.

Enjoy… Blondie

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How To Make The Best Pizza Dough Ever

Best Ever Pizza Dough Recipe…This recipe comes straight from Hugh Fearnley-Whittingstall’s River Cottage Bread Handbook.

If you have never made pizza dough for yourself then you have to give this one a go. It lasts for a couple of weeks in the fridge, which is great for when making those spontaneous pizza’s after a night out or you can freeze the individual portions, just bring back to room temperature when a pizza is needed. It truly is fool proof. Not only is it a ‘best ever pizza dough’ it makes amazing Indian flat breads or roti canai or stuffed rolls such as Italian stromboli’s… I really should call this ‘Magical Bread Dough’

This recipe has never steered me wrong and comes out with a nice crust that doesn’t puff up too much. If you can, get a pizza stone as this will be the difference to having a soft crust or a nice crisp bottom. Pre heat your oven or BBQ for at least 15 minutes with the stone in, the oven and the stone need to be at the same temperature.

My son’s ultimate pizza is loaded with olives, hot sopressa salami, bacon and fresh basil. Husband’s is with salami, anchovies, and olives and mine would have to be a Tandoori Chicken with raita, cashews and fresh coriander – YUM!

What would your ultimate pizza topping be?

How To Make The Best Pizza Dough Ever

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Lamb Rice Bowls w/ Lots of Veggies

Lamb Rice Bowls w/ Lots of Veggies – One of the quickest meals you can make during the week is a Korean Rice Bowl, even quicker if you have prepped your cooked vegetables over the weekend to use throughout the week.

I doubt there is a right or wrong way to making up this bowl, just so long as you can fit everything in, oh and that you have the vegetables cut into largish bite size mouthfuls. Use any mix of vegetables and remember to use some warm and some chilled, some crispy and some tender. Let your creativity run away with you.

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Asian Slow Cooker Boneless Leg of Lamb

Asian Slow Cooker Boneless Leg of Lamb – This is a 6 hour on high or 8-10 hour on low slow cooker recipe for a simply stunning lamb recipe, which you will be able to use throughout the week in various meals, like a Lamb Rice Bowl, Lamb Tacos, Lamb Ramen Noodle Soup…endless possibilities.

This really is a no effort type of meal with amazing results that will give you melt in your mouth tender meat and a sauce that has a slight heat with sweet and sour flavours. Once the lamb is cooked and you are reducing the liquid you can add fresher flavours like coriander root, more chilli and some lime juice.

Genuinely mouth wateringly good. Blondie 🙂

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Gulab Jamun | Indian Syrup Soaked Doughnuts

Gulab Jamun | Indian Syrup Soaked Doughnuts are delicious light and moist deep fried balls that have been sitting in a sweet syrup gently scented with cardamom and saffron.

I have been wanting to make these for such a long time, ever since my first tasting, which oddly I can’t quite pin point. They really are like an Indian version of a doughnut and ideally with the same consistency, that being light almost fluffy. So with Mother’s Day on Sunday I was able to explore this amazing dessert.

Surprisingly they are a very quick dessert to make and have an added bonus of needing to be made ahead of time so the balls have time to soak up the syrup. So you can easily make these in the morning and then leave till serving time later in the day or night. All you need to do is lightly reheat them so the are slightly warm, this can be done (carefully) in the microwave, on the stove top or, ideally place in a low, warm oven during dinner.

A couple of things to point out with Galub Jamuns is that you do not want to overwork the dough, the more the dough is worked during the mixing process the greater the risk of gluten forming. This will produce a tough, dense ball that will have trouble soaking up the syrup. They are still edible but not ideal.

If you are wanting to make more balls than the 12 that this mixture makes (will serve 4 people with 3 balls each) then make a completely new batch of dough, don’t try to double the recipe as you run the risk of tough balls. I tried two different recipes, this one and then one, which was a bigger batch of dough and that batch was definitely not as light as this recipe.

The balls may appear small when you first roll them out but they will almost double in size, firstly from the cooking and then soaking up the syrup. Three balls works perfectly per person.

Try adding different flavours to the syrup; rose water is very popular, a couple of strips of peel from a citrus fruit will work beautifully, maybe a chai spice blend (great for Christmas).

Happy soaking! Blondie

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