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Rhineland Sauerbraten HT MC German 200mins plus marinating. Serves 4 Hot Beef Alcohol Main Course Dairy Free Germany Europe Ingredients 240ml/8fl.oz.

Rhineland Sauerbraten HT MC German 200mins plus marinating

Red Wine Vinegar 2 Onions, cut into wedges 2 Bay Leaves 1 tbsp Juniper Berries 3 Allspice Berries 3 Peppercorns 3 sprigs Fresh Thyme 1kg/2.2lb Beef Joint (topside, bottom round) 480ml/16fl.oz. Red Wine 2 tbsp Lard or Vegetable Oil 50g/2oz Raisins Salt and Pepper Maple Syrup. Beginners' blog - a starter, from scratch. Contents: What you will need Background Recipe Troubleshooting Looking after your starter Glossary References What you will need: White flour (preferably organic) Rye flour (preferably organic) Water (preferably filtered) A large clean jar or container (ideally transparent so that you can see what is happening) A spoon (to stir with) a little patience…

Beginners' blog - a starter, from scratch

The Bramble. Gnocchi - receita básica. Um dos pequenos triunfos da cozinha italiana.

Gnocchi - receita básica

Quando bem feitos são leves e fofos (não densos e pastosos). O truque para obter gnocchi perfeitos é utilizar a quantidade certa de farinha. Se a massa ficar muito molhada (húmida), eles vão desmanchar-se e dissolver quando colocados em agua para cozinhar. Mas no entanto se adicionar farinha a mais eles vão ficar densos e deselegantes. Trabalhar demasiado a batata também pode causar problemas. Fazer gnocchi não é difícil, mas pode requerer um pouco de prática e paciência para aperfeiçoar a técnica e ganhar o sentido de quanta farinha a massa pode precisar. Os gnocchi por cozer podem ser guardados no frigorífico, sem serem tapados, por 12 horas. Para cozinhar: é melhor cozinhar os gnocchi mesmo em cima da hora de servir. Caraway-Raisin Whole Wheat Bread Recipe. Mike's Way To Start A Sourdough Starter. This WAS my favorite way to start a starter until I found Professor Calvel's method which I find to be faster, better and less finicky.

Mike's Way To Start A Sourdough Starter

However, there is lots of good information in this page, and I hope you'll read it. Now then, let's be clear here. People have been starting sourdough starters for thousands of years. They were starting starters long before they understood that there were living creatures in the starter. It is really easy to over think this mess and to obsess over it. There are three basic guidelines or rules that really describe how I make and maintain a sourdough starter. An established sourdough starter at room temperature must be fed no less than twice a day. Keeping those three guidelines in mind, let's get started. Many people feel that rye works better. A recurring question with regard to sourdough starter is what sort of water may be used with it. In general, if your tap water smells and tastes good it will probably work well with sourdough. Gluten-free Buckwheat Bread Recipe. De Echte Bakker. Fig-Walnut Bread - Bread Recipes. Rose petal jam recipe.

The 8 Most Nutrient Dense Foods on Earth.