Basic Levain | The Joy of Cooking. Flour and water. That's all you'll need. Really. I know, it's hard to have faith in just flour and water--those of us who bake bread have come to love the deus ex machina of instant yeast: its frothy upsurge and predictability. But wild yeasts are no slouches, and they are easily harnessed for bread making, as thousands of years of our ancestry would tell you. Before we begin, however, I must issue a caveat. Also, it is fairly important in these early stages to feed your starter regularly. At first, feeding the starter once a day is enough. For now, just focus on the daily feedings. To add starter to regular bread recipes, just keep in mind that your starter is composed of equal parts water and flour. My New Roots. Pfeffernüsse. Ingredients:250g plain flour200g brown sugar60g butter, softened1/4 teaspoon bicarbonate of soda1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground gingerpinch of white pepper1 egg, beaten1 egg, beaten (extra)150g dark chocolatesilver cachous Method:1.
Preheat oven to 190 degrees and line two baking trays with non-stick paper.2. Combine all ingredients and blend until well blended (mixture will appear crumbly).3. Add half of extra beaten egg, then knead the mixture with your hands until it holds together (use more beaten egg if necessary).4. Shape dough into a ball.5. Roll teaspoons of mixture into balls and place on baking trays (approx. 2.5 cm apart).6. Bake for 7 minutes, or until cracks appear on the surface and tops are pale brown.7.
Caraway recipes | Hugh Fearnley-Whittingstall. Last week, we cleared our heads and palates with bracing juniper. This week, I'm getting carried away with caraway, that warming, earthy spice that's so delicious in everything from hefty winter stews to delicate biscuits and cakes. I love its complexity. It's robust, with a distinct, aniseedy flavour, but it also has more subtle, sweet citrus aromas. It even has a slightly minty note that, when combined with citrus in particular, becomes more pronounced.
In Britain, we've been sprinkling, toasting and grinding caraway for quite a while. Caraway is one of the world's oldest seasonings and a great deal of folklore surrounds these tiny brown "seeds" (those brown, ridged, crescent-shaped beauties are not technically seeds, but the split, dried fruit). In the kitchen, caraway is hugely useful. Caraway also adds depth of flavour to vegetables, particularly potatoes and cabbage (see today's soup). Caraway and orange seed cake This simple cake is great with a cup of tea. First make the pastry. Feed the People: This Week’s Recipe: Crumpets. Why Crumpets? An Anglo Saxon breakfast invention that – yes – you can make yourself!
Crumpets are a favourite weekend breakfast food of mine, served hot, smothered with butter and a little honey. Similar to pikelets, crumpets have a spongier texture and a characteristic honeycomb pattern created by the addition of yeast and sometimes baking powder. While delicious and comforting, crumpets are not much more difficult to make than pancake simply with a longer resting time (which can be well spent reading the newspaper before other family members get their hands on it). Taste wise, unlike store bought crumpets, these distinctively characteristically honey comb covered, spongy ‘cakes’ have a heavier texture and far better taste, as the smell when cooking them will testify. Serve them warm or refrigerate and toast later. Ingredients10g dried instant yeast (7g fresh yeast)225g plain flour180ml warm water1 teaspoon salt1 teaspoon caster sugar2 tablespoons butter.
Fancy a bit o' crumpet? - Epicure - Entertainment - theage.com.au. Yucatan-Style Slow-Roasted Pork Tacos. June 30, 2011 | By Adam Roberts | 18 Comments When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!) –because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that have been tweaked in such minor ways you wonder why you bought it; here everything is fresh, smart and mouth-watering. Especially the recipe on pg. 66: “Yucatan-Style Slow Roasted Pork.” I’ve roasted pork before. Not here! …whole black peppercorns, toasted cumin seeds, garlic, cilantro, a whole orange, beer, red pepper flakes, allspice, smoked paprika and a ground-up ancho chili.
To serve it, I made David Lebovitz’s pickled red onions: And I bought some of the most authentic tortillas in New York; the ones from Hot Bread Kitchen (which are sold on Wednesdays only at the Union Square Farmer’s Market): (Ok, that’s a lie. 1. 2. Punchfork | The best new recipes from top food sites. Smitten kitchen. Spatchcocked Ricotta Chicken | Apartment Therapy The Kitchn. This recipe comes from a memory of something my mom made when I was little.
I dubbed it "Ravioli Chicken" for the fact that the bird was stuffed under the skin with a cheesy, herby mixture much like the one we used in our homemade ravioli. It's a great way to stretch a bird, literally, to feed more than four. And besides, spatchcock is so fun to say. Spatchcocked Ricotta Chicken serves 6 1 whole chicken, at least 3 1/2 pounds1 1/2 cups ricotta cheese1/4 cup freshly grated Parmesan cheese1 large egg, beaten1/2 cup panko bread crumbs1/2 cup finely chopped basil2 cloves garlic, minced1/2 teaspoon freshly grated lemon zestsalt and freshly ground black pepper, to tasteOlive oil Preheat the oven to 400°F. Remove the innards from the chicken and reserve them for another use. Spatchcock (aka butterfly) the chicken using poultry shears or a sharp chef's knife: first remove the backbone, slicing or cutting it along each side all the way down to the tail end. Pumpkin Rice Laksa Soup. Recipe This is one of the best soups I’ve ever had.
Laksa is a kind of brothy noodle stew, very often made with chicken and coconut milk. When I was coming up with the idea for this soup, I was thinking of the Anglo-Indian mulligatawny soup, which is made from rice, curry sauce and minced meat. If you’re feeling a little bit theatrical, like I was, feel free to take the lid off the pumpkin, scoop out the flesh, and serve the soup in the pumpkin shell. PS If you have a Magimix food processor you can put it to good use for this recipe! Yield : Serves 6 Ingredients Directions First of all you need to chop the pumpkin flesh into 5cm/2-inch pieces. Add the pumpkin and the stock to the pan. . © 2004 Jamie Oliver Note from Cookstr's Editors A large handful is equivalent to 1/3 cup. Cannelle et Vanille. Recipes and cooking blog : Trotski & Ash. 101 Cookbooks - Healthy Recipe Journal.