Irish Dill Soda Bread

Soda Bread
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  1. 4 cups all-purpose flour
  2. 4 tablespoons white sugar
  3. 1 teaspoon baking soda
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup of butter
  7. 1 1/4 cup of whole buttermilk
  8. 1 large egg
  9. 1/8 cup of fresh dill
  1. Preheat oven to 375 degrees. Lightly grease a loaf pan.
  2. Mix together flour, sugar, baking soda, baking powder, dill, salt and 1/2 cup of butter. Stir in 1 cup of whole buttermilk and the egg. Put dough on lightly floured surface and knead slightly. Place dough into a loaf pan.
  3. In a small bowl, combine 1/2 cup of melted butter with 1/4 cup of whole buttermilk; brush the dough with this mixture.
  4. Bake for around 40 to 50 minutes, stopping every 15 min to brush the top of the bread with the melted butter/whole milk mixture.
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Buckwheat, Spelt & Apple Cake

Buckwheat, Spelt & Apple Cake
Serves 8
Using buckwheat, spelt, and applesauce give this tasty treat a healthy spin!
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  1. 1 3/4 cups spelt flakes
  2. 4 teaspoons baking powder
  3. 3/4 cup bakers, sugar
  4. 1 cup raw buckwheat
  5. 2 eggs
  6. 2/3 cup reduced fat, milk
  7. 1 teaspoon vanilla extract
  8. 1/3 cup applesauce
  9. 1/2 cup macadamia nut oil
  10. 2 apples , peeled, cored, thinly sliced
  11. 1 tablespoon apricot jam, warmed
  12. vanilla ice cream, to serve
  1. Preheat oven to 350°F. Grease and line base of an 8” cake pan.
  2. Place spelt flakes into blender jug and secure lid. Dial to MILL. Process for 1 minute or until finely ground. Transfer to a medium sized bowl with baking powder and sugar.
  3. Place buckwheat into blender jug and secure lid. Dial to MILL. Process for 1 minute or until finely ground. Add to the spelt mixture. Stir to combine.
  4. Place eggs, milk, vanilla, apple sauce and oil into blender jug and secure lid. Press PULSE. Pulse for 4 times or until well blended, then press PAUSE.
  5. Add buckwheat flour mixture and secure lid. Press PAUSE again and allow to pulse for six to seven times or until ingredients are just combined using the spatula to scrape down the sides of the jug. Spoon into prepared pan. Top with sliced apple. Bake for 45 minutes or until golden and a skewer inserted in the center comes out clean. Stand in pan for 5 minutes. Turn out and transfer to a wire rack. Brush top of cake with jam while cake is still hot. Set aside until cooled completely. Serve with vanilla ice cream.
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Cooks Recipes

Open Faced Spaghetti Pot Pie

Open Faced Spaghetti Pot Pie
Serves 2
Spaghetti Pot Pie on the Big Green Egg. This is a version of the famous Chicago Pizza Pot Pie! I’ve never been to Chicago but I hear you have to check out Chicago Pizza and Oven Grinder. They specialize in oven grinders (sandwiches) and this thing called a pizza pot pie. When I saw the picture I was definitely intrigued and needed to figure out how to make this on my EGG. The first round I made it with the “normal” pizza ingredients; sauce, cheese & pepperoni which was delicious but that wasn’t enough, I wanted to do something different. So I came up with the Open Faced Spaghetti Pot Pie…and it was epic! Below you’ll find everything you need to know!
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  1. 1 Slice of BelGioioso Provolone
  2. Half bulb of BelGioioso Burrata Cheese
  3. 1 Cup of cooked angel hair pasta
  4. 3/4 Cup of homemade tomato sauce (you can use it out of a jar, if you have to)
  5. 1/4 Cup of BelGioioso Ricotta Cheese
  6. Grated parmesan or romano cheese
  7. 1 EGG (chicken egg)
  8. Chopped fresh basil
  9. Salt & Pepper
  10. Dough (1 lb dough ball will make 4 servings) King Authur Flour Dough
  1. Set up EGG for indirect cooking (with convEGGtor) at 425ºF
  2. Spray 10 oz ramekin inside and out with cooking spray.
  3. Place 1 slice of provolone at the bottom
  4. Start to layer by adding half bulb of burrata cheese
  5. Dump 1 cup of cooked angel hair
  6. Pour 3/4 cup of homemade tomato sauce
  7. Add 1/4 Cup of ricotta cheese
  8. Sprinkle with grated parmesan/romano cheese, salt and pepper.
  9. Dust a surface with flour and roll out the dough into the shape of a pizza. Then, cut out a circle 1 inch bigger than the size of the ramekin. Place that on top of the of the ramekin covering the food inside and make sure it hangs about half way down the sides.
  10. Brush the top with an egg wash and vent the dough with the tip of a knife.
  11. Place in the center of the EGG and bake for 20-25 mins.
  12. Once the pot pie is done let cool a couple of minutes, flip and remove ramekin with a fork. Then top with extra sauce, grated cheese and basil.
  13. Each ramekin can serve 1-2 people, so make enough ramekins for the entire family. If you have multiple ramekins on the EGG make sure you separate them about an inch apart so the dough can rise without them sticking to each other.
  1. Big Green Egg
  2. convEGGtor
  3. EGGmitt
  4. Spatula
  5. Basting Brush
  6. 10oz Ramekins
  7. Knife
Cooks Recipes