Talia's kitchenette

Boom! and Then there was fried bread

So following on from my previous blog regarding the 2 ingredient dough, I decided to make it again, ulter the amounts & FRY IT!

Yes, quite ballsy. Yes it could epic fail & yes deep frying is calorific but hey! I’m not about negativity & I can tell you right now I wasn’t disappointed.

Now the only problem I had with this was my arm strength. I’m telling you now, if you gave up the gym years ago like me to pursue other dreams, this recipe will make you full of regret! As per the last blog, we used 1 C of SR flour in the dough, but in this recipe we’ve added a cup! So you can probably imagine the kneading needed already but I can tell you now, the pains worth it!

After kneading you cut into desired shapes then shallow fry!!

As you can see in the pictures, this recipe makes quite a lot & will be loved among your family& friends I’m sure!

If you like this, you can use to recipe from previous blog but instead of 1 C SR flour, it’s 2& you shape & shallow fry. I served mine with some naughty whip cream& jam but the options are endless!

Enjoy!!

Homemade scrolls! With a 2 ingredient dough.

Yup you read right & yes it wasn’t a number written error. First time attempting these scrolls & actually a first time making this famous 2 ingredient dough so it was a a very interesting day in the kitchen.

Now when I first found out about this dough recipe, it was everywhere on my Facebook feed. On cooking pages, on my personal page , on videos, it was everywhere! But why has it taken me til now to try it you say?

Doubt. Well it was actually just doubting the yoghurt part. I have all faith in the dependant Self raising flour, no doubt. But Greek yoghurt? I have that on my cornflakes for breakfast, or for a quick snack early arvo, I even trust yoghurt in a smoothie BUT NEVER HAVE I EVER KNEW IT COULD CONSTRUCT A DOUGH LIKE THIS!

SR flour & yoghurt created this dough? What!!!!

I’m all about great delicious cooking but this dough creates a budget feel as well which gets my wallet doing all types of dances. Okay enough about the dough, these scrolls were prepped & cooked within the hour and was well loved and praised by the family. This is a good recipe for quick bulk meals/ snacks, could be customized to own taste buds. Typically I put tomatoes, cheese & mushrooms in my scrolls with a pinch of mixed herbs but the options are literally endless!!

I dare you all fellow bloggers to give these scrolls a go in your own home, you won’t disappoint!!

Recipe for scrolls

For dough:

Put 2 C of SR flour and 1 C Greek yoghurt into a large bowl & mix
Knead mixture and roll out
Cover rolled dough with with whatever toppings & sauces you please. I did BBQ sauce with mushrooms, tomatoes& cheese with a sprinkle of mixed herbs. ( I cooked my toppings off before hand)
Roll the dough up and cut into scroll like shapes & place in tray .
Bake at 180° for 15mins of until golden brown

& wallah! Homemade scrolls:)

Behind the scenes

Tena koutou& talofa lava,

I’m Talia, the girl behind taliaskitchenette blog & after posting my first couple blogs I thought il give you abit of background of who I am ect I could be using this as an excuse to do a 3rd blog, but you’ll never know haha

Well where to start. I’m a girl that was born & grew up in a beautiful country literally probably like mars distance from you, not even joking majority of people I talk to or know overseas don’t even know what NZ is. NZ or newzealand is a lil country under Australia’s ass end. We could probably swim to Antarctica if we wanted. Home of the allblacks, breader of the kiwi & the hangi & haka producers.

Im Maori Samoan european , my mum likes to say ‘abit of a fruit salad’ but I just say black lol.

Currently in a nearly 3 year relationship with my gf Olivia & she was crazy enough to put a ring on it haha

I guess my point for writing a blog was to recreate my passion for food. You know in highschool when you kinda loose yourself? All the peer pressure, all the standards? I feel like I’ve been like that. But for the past month Ive been getting back into cooking& baking and feel like it’s relighting my spark& passion.

I’m using this blog not only to recreate my love for food but relight my spark within me! I hope your enjoying my writing so far cause to be honest right now im winging it hahaha

The photos followed are snipets of my life

Enjoy!

Panikeke Lapotopoto

Welcome back to my blog. Staying within the Samoan crusine , I wanted to try another recipe close to this culture, so I picked the typical panikeke.

Panikeke or (pancake) is a deep fried bundle morsule of happiness that everyone should try once in their lifetime. It’s a spin off of the original pancake recipe and it’s still quite easy to assemble and eat.

For this recipe I added mashed banana to the mixture before deep frying but the option for customizing the panikeke is completely uptoyou.

If you want to spice your breakfast up at home one day or simply just want to try something new- panikeke Lapotopoto is the go! Trust me, you’ll never do breakfast the same again.

Panikeke recipe

Ingredients

2 C flour

2 T baking powder

1/2 C sugar

Pinch of salt

1 egg

1/2 C milk

Water

Oil for frying

Combine flour, sugar, baking powder & salt in a large bowl.
Add egg & milk to the bowl.
Combine altogether & stir in enough water the make a wet looking dough (thick batter)
This part is optional but I added mashed banana to mixture and stirred. You can add vanilla, choc chips ect or just have plain.
Heat up oil and when hot take tablespoons of the mixture and drop into oil to deep fry. The batter should curl into a ball in the oil and rise up to top.
Cook til golden brown, take out and serve. Wallah, panikeke!

Panipopo

Hello, & welcome to my blog . A place where I’m starting to get into my love for food, experimenting & cooking beautiful Kai dishes right in my own home.

So the first dish I attempted to make was a Samoan dish called panipopo or coconut buns. Samoan culture is very close to my heart due to it being my late Nana’s heritage & culture so it’s running through my bloodline also.

So back to the beautiful panipopo. This dish contains two main parts, the preparation and making of the buns & then the cooking of the buns& coconut cream together. This dish took about 3 hours to make in total which includes the rising factor in the buns due to the yeast.

If your a sucker for fresh bread like me or you love your coconut cream or island flavours, this won’t disappoint.

Recipe to make panipopo

Heat up 1 C of milk for 45secs in the microwave or on the stovetop til Luke warm.
Add 2.5 T of yeast to the milk, stir & leave for 10mins.
Put mixture in s larger bowl and add 1/2 C sugar &2 beaten eggs.
Stir in 3 C flour to mixture and mix altogether.
Then knead mixture & place in bowl and leave to rest for 1 hour.
When the hours up, knead and roll out dough and cut into strips to shape into swirls (buns)
Grab 2 tins of coconut cream, I use Kara and recommend this brand, and add 4 T sugar to it and mix well. For later reference for every tin of coconut cream you use, you add 2 T sugar.
Place buns in tray and cover buns with coconut cream mixture.
Put in oven at 180° on bake for 30minutes and wallah, panipopo is done:)