Wednesday, 6 October 2010
Monday, 30 August 2010
How complicated it is to maintain a blog when you don’t really have access to the old Internet. But I’ll give you a small teaser/taster of what is to come once I return to the 21st century. I’ve been making a great paella, frying up some arepas, meddled with some falafels, and not least will there be a photo tour of our gastroholidays in Bulgaria. The picture below is from an amazing salad we had in Veliko Tarnovo in one of it’s best restaurant called Shtastlivetsa (Lucky Man). And then I tried to copycat it in the picture below.
Ingredients: Lettuce, tomatoes (the best tomatoes I’ve ever had were Bulgarian, without a doubt), cucumber, red onion rings, olives, crispy bacon, chicken pieces fried in paprika and oregano, white bulgarian cheese (similar to feta, but not as salty), jalapeños instead of chilies, and a paste made of mushed red pepper with white cheese. Before serving it’s given a quick shot of olive oil and sprinkled with oregano and dill. It brought us back to Bulgaria if not for longer than the duration of the dinner.
Thursday, 5 August 2010
Monday, 28 June 2010
350 ml lukewarm water
3-4 tbsp sourdough starter
1 1/2 tsp salt
1 tsp sugar
100g whole wheat flour
150g + 250g white flour
25g flax seeds
75 g sunflower seeds
100g oat flakes
50 ml olive oil
Add the wholewheat flour and 150g of white flour. Set it aside somewhere warm and wait for this "sponge" to come alive. It's active when it is quite bubbly and frothy. It took about 1 hour in my case but might depend on your sourdough starter and room temperature.
Add the seeds and oats. Mix them in.
Stir in the oil. Add the rest of the flour.
Knead the bread for about 10 minutes. No, not 3 or 5 or 15 minutes... 10 minutes!
Form the dough to a ball. Rub it lightly with olive oil and set it aside covered until it has doubled in size. Again, this depends on so many things, so just keep an eye on it. When it's doubled in size, it's ready.
Punch down the dough and divide it into 10-12 balls, which you shape in the palm of your hands. Cover them and let them rise one last time. It took me about 45 minutes. Sourdough is quite slower than industrial yeast.
Bake in a very hot, preheated oven at 220º for about 16 minutes. It's always a good trick to add a tray with water in the oven and/or spray water into the oven with a vaporiser. This raises the humidity in the oven and makes the buns puff up more. Transfer to a cooling rack once they are done. Don't cut into them right away, but way at least 20 minutes.
And then you will be rewarded with these goodies which are actually really healthy and good for you. That is until you spread them with butter and add a dollop of homemade strawberry jam.
2-3 tbsp olive oil
3 cloves of garlic, smashed, not crushed
2 tsp dried oregano
2 tsp dried basil
1/2 a cayenne pepper, whole
2 tomato vines
1 can of quality tomatoes, chopped
1/2-1 tbsp sherry vinegar
1 tsp sugar
Salt to taste
Add the tomato and the vine. I usually freeze the stalks whenever I buy tomatoes on the vine. There is so much flavour in the vine, but apparently they contain a very small amount of a poisonous alkaloid called tomatine. However, the amount should be so small that it is virtually harmless. But just in case you are pregnant, best to avoid this step. I then cook it in a preasure cooker for 10 minutes. I guess you can also slow cook it at a low heat for longer.
Then, remove the vines and blend the sauce.
Add sherry vinegar to taste (depends on how sour the tomatoes are). Add the sugar and taste for salt.
Let it cool off before spreading it onto your pizza.
Friday, 18 June 2010
Tuesday, 8 June 2010
Sunday, 30 May 2010
120g wholewheat flour
340g bread flour
1.5 tsp salt
330 ml purified water
aprx. 60 ml sourdough starter
Alternative recipe - Ingredients 4-year-old method:
4 cups flour
1.5 tsp salt
1/4 tsp yeast
Mix it together until you have a ball of dough. It shouldn't be too sticky, but likewise not to dry. This is where a bit of practice will help. Now you are done. Leave it covered at room temperature. Originally, they say you need 18 hours but I've found that it depends a lot the temperature. The last I made I left only 10 hours, as we're starting to get warmer nights now here in Spain.
When it's risen to a bit over double and starting to look wet on top, it's about ready. The dough is now very sticky and elastic as you will see when you pour it out on a well-floured table.
Monday, 24 May 2010
W ater will gather on top, which is perfectly normal. Just mix it in.
Saturday, 22 May 2010
1 cup of youghurt
1 cup olive oil, mild in flavour
2.5 cup sugar
2.5 cup flour
1 sachet bakingpowder (16g)
Peel of one lemon, finely shredded or chopped
Add the flour, sugar, eggs, lemon (I tried with lime, which wasn't as good) and baking powder.