Piroshki (also known as pirozhki or pyrizhky), literally translating to ‘small pie’, are individual-sized buns with either a sweet or savoury filling. There are many variants of piroshki across Eastern Europe, but this recipe most closely resembles the Russian version. These piroshki are baked rather than fried and stuffed with the dreamy combination of bacon, caramelised onion and thyme. We usually serve these as hors d’oeuvres but they are great for lunches and picnics as they are easily transportable and don’t make a mess.
While they do take time and effort to make, they more than make up for it in terms of flavour and I find the baking process is very rewarding. There’s something so satisfying about making things from scratch and I’m always left feeling very self-righteous (plus who doesn’t love kneading dough? So fun and therapeutic). Next time you have a free afternoon, try making a batch – your tastebuds will definitely thank you for it!
Ingredients (makes 35-40)
60g fresh yeast
2 tablespoons sugar
315ml lukewarm milk
375g plain flour
Salt & pepper
125g melted butter
3 large brown onions, chopped
55g butter, extra
2 tablespoons fresh thyme leaves
1 egg, beaten
Combine the yeast and sugar; stir in the milk.
In a large bowl, mix flour and 2 teaspoons salt and make a well in the centre. Pour the yeast mixture and the melted butter into the centre. Beat well for 3 minutes until a smooth batter is formed. Cover with Gladwrap and leave in a warm place for 1 hour or until doubled in size.
Gently cook onions in extra butter until golden. Chop bacon finely and add to the onions along with a teaspoon of pepper and the thyme leaves.
Knead the risen dough lightly and then divide into 35 to 40 portions. Wrap a teaspoon of the bacon filling into each portion of the dough. Allow the buns to prove in a warm place on greased trays for 15 minutes.
Preheat oven to 230°C.
Brush each bun with egg and bake in the prepared oven for 10-15 minutes or until golden brown. Enjoy!
Recipe adapted from Hors D’Oeuvres (1988) by June Budgen.
This banana bread is super simple to make and is a perfect way to use up ‘dead’ bananas. It travels well so is great in kids’ lunch boxes, and will last for ~2 months in the freezer.
Ingredients (serves 8-10)
125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla essence
3 overripe bananas
1 ¾ cups plain flour
1 teaspoon bicarb soda
½ cup milk chocolate chips (optional)
Preheat your oven to 180°C (160°C fan-forced). Grease and line a 1-litre loaf pan.
Cream the butter and sugar with a handheld mixer until pale and thick. Beat in the eggs, vanilla and banana, followed by the flour and bicarb soda, beating until just combined. If desired, stir through the chocolate chips until evenly dispersed.
Pour the mixture into your prepared pan, smooth over the top and then bake for 55-60 minutes or until a skewer inserted in the thickest part of the bread comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy! I love mine fresh for the first few days and then toasted with a bit of margarine.
Adapted from Matt Preston’s “Rock Star Banana Bread” from his Cook Book.
This is a ‘bread’ like banana bread, in that it’s really more like a bread-shaped cake. Name aside, it’s super simple to make and perfect for brunch, afternoon tea or dessert. I like it because it’s deliciously moist and not too sweet, but feel free to dust it with icing sugar to make it extra decadent.
Ingredients (serves 8-10)
1 ¾ cups desiccated coconut
1 ½ cups coconut milk (I use Vitasoy unsweetened coconut milk found in the longlife milk section at most supermarkets)
¾ cup caster sugar
1 teaspoon vanilla essence
1 ⅔ cups self-raising flour
1 cup frozen raspberries
Add the coconut and coconut milk to a large bowl and stir to combine. Cover with Gladwrap and let it stand for 30 minutes.
Preheat the oven to 170°C. Spray a loaf pan with cooking oil and line with baking paper, ensuring you have overhang at both sides to help get it out.
Stir sugar, egg and vanilla essence in to the coconut mixture. Gently stir in the flour and then fold through the frozen raspberries.
Spoon into prepared pan and bake for 1 hour and 10 minutes, or until a skewer inserted come out clean. Cool in pan for 5 minutes, then lift onto a wire rack to cool completely.
Dust with icing sugar to serve if desired. Enjoy!
It’s also delicious toasted with margarine or butter!
Recipe adapted from a 2006 issue of Super Food Ideas.
This recipe really gets a workout in our household because 1. we love Indian food, 2. we especially love having it with bread to soak up all the curry sauce deliciousness, & 3. this recipe is incredibly quick, easy & non-scary as it doesn’t involve yeast. We make rotis particularly when having butter chicken, but it’s great with all kind of curries. Thankfully, it only takes about 15-20 minutes from start to finish so is perfect for while your curry is simmering away.
It also travels really well as I discovered last week when we took butter chicken & rotis over to my grandparents’ house for dinner (see pic below), and will keep in cling wrap at room temperature for a couple of days (perfect for any leftover curry!)
Ingredients (makes 12 rotis)
1 ½ tablespoons vegetable oil
2 cups plain flour
½ teaspoon salt
In a medium bowl, stir together flour, salt, water and oil until the mixture pulls away from the sides of the bowl. Turn the dough out onto a flat, floured surface and knead until smooth and pliable (around 10 minutes).
Preheat frying pan on medium-high heat.
Divide the dough into 12 equal parts, form into rounds and then roll each out to 15-20cm rounds with a rolling pin.
Cook the roti for about a minute on each side, or until it has some dark brown spots on each side. Serve warm.
Recipe adapted from ‘allrecipes.com.au’.