Cheese and ketchup sourdough babka loaf…

One of the things I love is that I can use my master recipe dough in so many ways, whatever I fancy making, I can use the same dough as a base. Including lots of the creations in my recipe index, and this latest creation from my kitchen: a cheese and ketchup sourdough babka loaf.

I chose to use cheese and ketchup in this loaf because I knew my son would love it, but you could choose any fillings of your choice: cheese and marmite, cheese and pesto, cheese and chilli sauce, cheese and whatever takes your fancy basically! Or, use the same basis for a sweet loaf..the possibilities are endless!

In this loaf, the cheese melted and the tomato sauce caramelised across the surface to produce something magical!

I was so pleased with how this came out, it made such a soft tasty loaf. To see exactly how I made it, check out my video here.

Whatever you choose to fill it with, I hope you love it!

Goats cheese and pesto sourdough waffles

Let me introduce you to my most recent creation….it all began when I bought a waffle maker recently, possibly a huge mistake for my waistline, but so much fun to play with!

Making waffles with starter adds the lovely flavour we all adore, as well as a great texture.

I’m a savoury eater, so you could convert this easily for a sweet option but let me assure you that these are worth trying.

I used just starter, egg, goats cheese and some tomato pesto. It’s great way to use discard if you’re making a new starter, or using up some if you’ve been building up too much, or feed up your starter for the purpose then portion out what you need for the recipe.

You could also use less starter and top up the rest of the mixture with flour and water. Personally I prefer them made with all starter for the flavour.

Ingredients

Makes 1 round/4 quarters (double the quantities for 2 rounds)

200g starter (discard, unfed, fed and active and stirred down)

OR 100g starter, as above, plus 50g flour of your choice & 50g water

1 large egg

50g crumbly goats cheese (or cheese of your choice)

25g pesto of your choice (or harissa, chilli sauce, whatever you fancy)

Method

Heat your waffle maker to maximum.

Stir all of the ingredients together well, but don’t break up the goats cheese too much. Let it sit for 10 minutes to thicken.

Once the waffle maker is ready, pour all of the mixture in (it all fitted perfectly in mine, assess how much yours needs from your own experience), close the maker and cook for 10-15 minutes or until there’s no more steam coming from your maker.

Carefully ease the cooked waffles from the maker, cut into quarters and serve.

Tuck in as soon as cool enough to hold!

If you don’t have a waffle maker, maybe add a little extra flour and try these as pancakes or flatbreads?

My waffle maker is made by Netta and I ordered it on amazon.

My sourdough cheese soufflés….

This idea has been floating round my brain for a while now and this week I finally tested it out and this was the outcome….beautiful airy cheese soufflés, rich from the eggs and with the flavour of cheese, but with the added tang of sourdough. SOOOOOO a good! Tasty, light, textured, perfect morsels. For me, a total winner!

As this was pure experiment – let me clarify, I have never ever made any form of soufflé, sourdough or otherwise before this – I only made a small amount of batter so feel free to increase it. This made 4 small soufflés, in 8cm (internal) diameter pots.

The idea came from thinking about the light bubbly airy nature of sourdough starter mixed with the light airy nature of a soufflé. In my mind it made perfect sense! And luckily the result was fabulous, even if I say so myself! I immediately ate 3 just to be totally sure 😆😆😆😆

Small but perfectly formed and so very tasty!!!!!

It was so exciting to watch them cook as they grew very quickly, and very well! I was dancing round my kitchen in excitement.

I am so happy with the outcome, I hope you love them too if you try them. I know they could have risen more evenly, I know they’re not ‘perfect’ in the world of soufflés, but I don’t care! It worked and they taste so good, to me they’re perfectly beautiful sourdough cheese soufflé babies!

Here’s what I did…

Ingredients

100g bubbly active starter

100g whole/full fat milk

100g grated medium/mature cheddar (depending just how much you love cheese!)

2 eggs, separated into yolks and whites

Butter to grease the pots

Ground almonds, 4 tablespoons (use finely grated Parmesan or breadcrumbs for a different finish)

Method

Preheat the oven to 180C/360F fan assisted/convection or 200C/390F non fan/non convection, and place an oven tray inside to preheat.

Grease your ramekins, or small ceramic pots, with butter, then sprinkle ground almonds/almond flour into each pot and tap it around to create a layer inside each pot, covering the base and up the sides.

In a medium bowl, make the batter by adding the starter, milk, egg yolks and cheese. Stir it all together well.

In another clean bowl, whisk the eggs whites until they just hold their peaks.

Gently scrape the whisked egg whites into the batter.

Using a metal spoon, gently fold the eggs whites into the batter, using a figure 8 action, or cutting and stirring round the bowl. Do this carefully to mix them in whilst protecting the air that you’ve whisked into the whites. Do not over mix. This is crucial.

Gently spoon the batter into the prepared bowls filling them evenly and to the top of the pots if possible.

‘Top hat’ each one by running a cutlery knife, or clean finger nail, around the edge of each pot, just the very tip of the knife, so that the mixture doesn’t stick. (I didn’t do this very well hence the uneven growths!)

Place the pots onto the preheated tray in the oven.

After 15 minutes turn the oven down to 160C/320F fan assisted/convection or 180C/360F non fan/non convection, and bake for another 15 minutes.

DO NOT OPEN THE OVEN UNTIL FULLY BAKED. If you do they will collapse.

Serve immediately.

They may start to collapse quickly but it’s all part of the fun!

Voila! My new creation! Welcome to the world sourdough cheese soufflés!

Cheese and zaatar filled sourdough rolls…

How good does that look?? Well, I can tell you, it tasted as good as it looks!!

This is a cheese and zaatar filled sourdough roll. And it was SOOOOOO tasty!

This one was made with just the addition of zaatar….equally tasty!

If zaatar is new to you, it’s an aromatic spice blend combining toasted sesame seeds, dried thyme, sometimes dried marjoram, and sumac. It tastes and smells amazing! Typically it is mixed with olive oil and placed at the table to dip bread into. Other uses are to top breads and cook them like little pizzas, or sprinkle it over salads or roasted vegetables.

I had made some dough using my master recipe and process and it had proved overnight and I wanted to play with it and try some different shaping and filling, so this was one of the outcomes. I filled some with cheese, I used Red Leicester cheese, I filled some with just zaatar and some with both, and I rolled others in the spice mix.

I also played around with the shapes, rolling some like croissants, some like Swiss rolls, some as blobs!

I then baked them from cold just as I would my sourdough rolls for 25 mins.

To see exactly what I did, check out the video I made of the process on YouTube

So if you fancy playing around with your dough and creating new shapes and fillings, let this be your inspiration!