Hokkaido Milk Toast (Japanese style), Lentil Curry and Lamb Momos

I was a little selfish this weekend, (yes, it’s all about me)!  Although I was conscious that there was plenty to be done  with our reno and in the garden, I opted to do a little cooking. I was in need of a change from the normal weekend sourdough bake so I made some Hokkaido Milk Toast (Japanese style) bread that looked interesting.

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This bread is reputed to be soft and fluffy, suitable for sandwiches and more typical of the supermarket fluff on shelves in the major ‘not so super’-markets. Very interesting method used to make this dough. You create  some tangzhong, which is exactly like making glue from a bit of flour (50g), 5 times quantity in water (250 ml) and cook over heat until 65 degrees or lines form when stirred. This is then cooled and added to an enriched yeasted dough, kneaded by machine and shaped, proved and baked. The result was not disappointing even though I misread the recipe and added the entire amount of tangzong. A bit of tweaking with some extra water and turned out OK. The bread had a distinct sweet aroma while baking and I thought this would prove to have a sickly sweet flavour but no, it was fine. Will definitely try this again, it was a nice change and my occessional hit for some vegemite on fluffy bread was satisfied!

Milk toast dough Vegemite bread

Lamb Momos with Tibetan Chilli Sauce.

I’ve borrowed Rick Stein’s India cook book from the library, so I’m test driving as many recipes as I can before it goes back. This way I can see if I like it enough to invest in buying it. I don’t buy a lot of cookbooks these days unless I know the food is going to be good and that I can go on a bit of a journey when I read it. This book certainly takes me on a journey. The photos put me right back in India and I can hear the crazy sounds and noise of the buses and traffic. The colours are stunning and I remember the smells and hustle & bustle that is everywhere in India. I made the Lamb Momos (Nepalese Dumplings) with Tibetan Chilli Sauce last night and tonight the Spicy Lentil Soup with Squash (pumpkin) tomato and green beans. Golly those Tibetans must have a strong constitution! This sauce was very fiery but also had a really good flavour. The momos dough was beautiful. I loved these but I think I’ll cut way back on the chilli next time!

Lamb momos

Momo Yum!

Momo Yum!

Tonight I made Rick’s Spicy Lentil Soup and once again it was beautiful. I had to make a few comprises as I couldn’t get either fenugreek or asafoetida anywhere locally. Will put those on my list for my next trip to Dandenong Market. I opted to leave off the tarka topping due to lack of fenugreek, but it didn’t detract from it’s delicate flavour. I served this with rice but I think it would be good, (although not traditional) with cous cous or even cooked with pasta in it.

Rick Stein's Spicy Lentil Soup

Zen with our brunch!

As I’ve mentioned before, we really enjoy our Sunday morning brunches, especially when we can eat outside. Today just made it into that category and I got to cook some pullet eggs I bought at the Warragul Farmers Market. What are pullet eggs you ask? These are the eggs laid by chickens who are just coming into laying age, the “P” plate chook you could say. Not as big as normal eggs but don’t be deceived by that! The flavour, colour and creamy texture of these eggs was beautiful. Free range farmed at local Willow Zen Farm,

Willow Zen Pullet eggs.

Willow Zen Pullet eggs.

I look forward to having them as a regular brunch item. I poached the eggs and served them on my sourdough toast along with mushrooms that were cooked in butter/olive oil with a  small chilli finely chopped and in the pan. Some chopped coriander, ground pepper and a dash of white wine vinegar stirred through before serving. Look at the colour of those eggs!

IMG_0882 Poached eggs

Out in the garden.

I discovered a few hidden bunches of grapes in the berry hut this week. This variety is a slip grape, put the grape near your mouth and slip it out of its skin! With a  lovely hint of honey flavour, it was indeed a pleasant discovery!

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The other exciting discovery was in the greenhouse. I didn’t think I would have any success with growing sweet potatoes. Yes, I’ve had plenty of green on top but getting tubers is difficult in this cool climate. Well lookie here…………………

Sweet potatoes

Sweet potatoes

I might just have some success this year!

 

 

 

 

 

This entry was posted in Bread, Fruit, Grapes, In My Kitchen, India, Potatoes (Spuds), Recipes, Renovation, sourdough, Uncategorized and tagged , , , , , , , , , , , , . Bookmark the permalink.

8 Responses to Hokkaido Milk Toast (Japanese style), Lentil Curry and Lamb Momos

  1. MamaD1xx4xy says:

    The bread looks delicious. Definitely something my boys would love, they tire of the sourdough crust sometimes. Great looking brunch too. That is my favorite meal!

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  2. Cate says:

    that soup looks delicious!

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  3. Glenda says:

    Hi Maree, every thing looks good but I am most excited about those sweet potatoes. I am going to try and grow some next season. I would be interested in your tips.

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  4. Pingback: Countdown to Kitchen Lift off is imminent – IMK June. | Around The Mulberry Tree

  5. I am yet to try the Lamb Momos with Tibetan Chilli Sauce from Rick Stein’s India – they look fantastic so it may be time to be adventurous and make them.

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    • fergie51 says:

      Go for it Nicole! Be warned though, I wasn’t sure what variety of chilli I had was compared to the Kashmiri chilli Rick used and it way too hot! Great flavour though, just my lips were numb for about 1/2 an hour 🙂

      Like

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