I’m a big believer that anything we create can be considered art; whether we’re painting stories with words, or acrylics, whether we’re capturing images on canvas or on film. There’s a tendency, though, to forget other art out there; things like sculpture, dance, and even the culinary arts. For the final post of Work in Progress Wednesdays (WiPW) Season 1, we had something a little different; Fragglerockin’s Mosaic in Progress! – A WiPW Guest Post. This week, to kick off WiPW Season 2, we have something slightly different once again. Prepare to let your stomachs rumble as I introduce the lovely Esme Slabs, The Recipe Hunter of Cook and Enjoy!
Es’s Chicken Scones
A perfect breakfast treat for the weekend!
3/4 cup milk
1/2 cup oil
1 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon Aromat
Mix all the ingredients together.
It should resemble a dough thicker than pancake dough.
Let it sit while you prepare the following meat mixture.
1/4 onion – chopped
Left over chicken (all the white breast meat from a whole chicken), you can substitute with any meat you have available
3/4 cup grated cheese
Mix all together, then mix through the dough mixture.
Spray your pan with spray and cook (or whatever you use) and spoon mixture into 12 wells.
Sprinkle the half with chicken spice, and the other half with Salad Herb mix (anything will actually do).
Bake ± 15 minutes at 350F.
I added another 2-3 minutes on “broil” just get a nice brown baked top.
Once done, let it cool down in the pan, then take out and enjoy.
These barely made it to cool down then hubby enjoyed one, and he agreed that its “yummy”.
Es’s Gluten-Free Blackberry Cake or Muffins
A moreish, fluffy and moist treat, bursting with fresh blackberries.
2½ cups Gluten-Free all-purpose flour
2 Tbsp baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 large eggs
1 cup Greek yogurt
½ cup Coconut milk
1 cup caramel brown sugar
1 stick, 112 g warm melted butter
1 teaspoon vanilla
1½ cups of fresh blackberries, cut them in half
Preheat oven to 400°F**
Prepare mini bundt pan (6) and 3 mini bread pans with Gluten Free Vegan Cake Pan Release Mixture
**I used a cast iron mini bundt pan. When baking in any cast iron pan, make sure to decrease the oven temperature by ±20°, depending on your own oven. I baked these at 380°F. **
Mix all dry ingredients in a large bowl.
Combine all wet ingredients and sugar in a second bowl.
Add dry and wet ingredients together, blend well and then add berries, but DO NOT over-mix.
Scoop batter into prepared pans and bake at 400°F (200°C) (regular pans) or 380°F** (cast iron pans) until well browned, and a toothpick inserted into the middle comes out clean.
Bakers notes: **I baked these at 380°F for 15 minutes in a cast iron pan, then turned off the oven and left the pan in the cooling oven for an extra 5 minutes.
Take out of oven and let it cool down properly, before removing from the pan.
When using the Gluten Free Vegan Cake Pan Release Mixture you will have no problem at all, as the cake will gently slide out of the pan with no crumbs remaining or sticking to your pan.
Serve as is or with cream.
I took inspiration from this Blackberry Muffins recipe courtesy of Simply Recipes
You will notice that I adapted the original recipe as I bake Gluten-Free and also used Greek yogurt instead of sour cream. When comparing the original recipe with my adapted version you will also find that I modified the quantities used for certain ingredients due to the fact that I bake with GF flour.
Even with all these modifications, I have to admit, this turned out to be the BEST EVER adapted recipe I have made to date, and is a keeper.
Es’s Beer Can Chicken
The steaming beer keeps the meat moist delivering a perfect chicken.
3 tbsp brown sugar
1 tbsp paprika
1 tbsp garlic salt
1 tbsp salt
Pinch or two of Cayenne pepper
Pinch or two of freshly ground black pepper
Finely chopped fresh rosemary
Wash and get the chicken ready
Paint with VOO (olive oil)
Smear with the rub
¼ to ½ tin of beer (any flavor)
Get your BBQ ready
Remove neck and giblets and discard
Rinse and clean the chicken, pat dry with paper towel
Rub chicken lightly with oil then rub the inside and outside of the chicken with your dry rub
Open a can of beer and pour off ½ of the beer ….. preferable drink it ツツ
Place beer can on a solid surface, grab it by the legs and plonk the chicken cavity over the beer can
Place on BBQ, closing the lid and cook for ±1¼ hours
Carefully pick up the chicken and place in a large container that can go on the BBQ.
Remove the can and leave the excess beer in the dish.
Sprinkle with rosemary and let it sit on the BBQ to rest for 5-10 minutes.
Serve with fresh salad.
Prepared, tried and tested by: Esme Slabs husband’s own creation
Es’s White Bean and Herbs Hummus
¼ cup Virgin olive oil
3 heaped teaspoons of fresh finely chopped garlic
1 tbsp. fresh finely chopped thyme
1 tbsp. fresh finely chopped rosemary
1 tbsp. fresh finely chopped mint
2 cans drained and rinsed cannellini beans (white kidney beans)
2 tbsp. white wine vinegar
salt and pepper, to taste
Pine nuts for decoration/toppings
Heat oil in a pan. Add garlic, thyme, rosemary and mint.
Sauté until garlic is fragrant and begins to soften.
Add all except the pine nuts to food processor.
Blend on high until dip is smooth and creamy.
I added extra oil and some boiled hot water to the mix, as my blender could not mix it as it was too dry.
Taste to adjust salt and pepper if needed.
Pour dip into a bowl, drizzle with some extra fresh mixed herbs
Drizzle with ½ tsp oil.
Cover and place in the fridge.
Decorate just before serving with some pine nuts.
Slightly modified, Prepared, tried and tested by: Esme Slabs
Es’s Gluten Free Vegan Cake Pan Release Mixture
½ cup Gluten Free 1 to 1 Baking Flour (Bob’s Red Mill)
½ cup Crisco All vegetable shortening
½ cup 100% Pure Canola oil
Note: When baking a chocolate cake, use ¼ cup cocoa powder and ¼ cup baking flour.
In a small mixing bowl, add flour, then oil and lastly the shortening.
Whisk ingredients thoroughly till well combined and no lumps visible.
Store in a console air tight glass jar till ready to use.
It will keep well for up to three months in your fridge.
When ready, take out your jar, dip a pastry brush in mixture and coat baking pan with a thin layer, making sure you cover all the nooks and crannies especially when using a patterned bundt pan as in picture.
Prepare your cake mixture as usual and pour cake mixture into your pan already coated with this awesome mixture. Bake as per instructions for your cake recipe.
Use this release mixture for any recipe that calls for greasing and flouring your pans.
This is the best ever release recipe, I have tried and tested.
When you want to take the cake out of the tin, it just slides out, no crumbs, no breakage, just a perfect shaped cake.
Also it makes for easy cleaning of a bundt pan with small nooks and crannies. You can basically just wipe out the pan.
Recipe Credit: ifyougiveablondeakitchen
Tweaked, Prepared, tried and tested by: Esme Slabs
All the above recipes, I have prepared, tried and tested in my own kitchen by: Esme Slabs
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I hope you enjoyed Esme’s recipes (perhaps might even try some for yourselves!) and I hope you notice Esme’s logo says ‘Share and Inspire Others’, something we take very seriously here on Clockwork Clouds. By sharing our own stories, our own experiences, our own artwork and passions, we really do help to inspire others; seeing someone create something can be a powerful motivator!