How to make nukazuke, or bran-fermented vegetables – recipe. “It’s kind of like a compost recipe,” said Dr Johnny Drain, a chef-scientist and fermentation expert who works at Douglas McMaster’s restaurant Silo.
His role there is to transform food that would otherwise go to waste into wondrous ferments that add flavour and complexity to the menu. Drain explained how you can mix vegetable peelings, egg shells and persimmon skins, which are rich in lactic acid bacteria, into a base of rice, wheat or oat bran, or even cacao or coffee husks, to make a “nukazuke bed”, a traditional Japanese way of fermenting vegetables. Rice bran is a byproduct from processing and polishing rice, and contains many nutrients, as do wheat and oat bran, which are a great alternative for nukazuke made in Britain.
Bran fermented pickles are crisp, sweet and sour, and can be flavoured with all sorts. If you maintain your nukazuke bed well, it can be reused indefinitely – Dr Drain told me that in Japan, some pickle makers have nukazuke beds that are 50 or more years old. MyBreadMix - Coconut products - Organic & Natural Baking made easy and affordable. NZ Pure Sea Salt - CERTIFIED ORGANIC - Buy online 1kg 25kg. Malaysian Sambal Sauce Recipe. Sambal is a sauce made from chilis, spices, herbs and aromatics.
It is a popular condiment in Malaysia, Indonesia and Singapore. Sambal has a complex flavor that is all at once earthy, spicy and hot. The traditional way of grinding the spices to make the sambal starter paste is to use a stone mortar and pestle. The ingredients are placed in the mortar (the bowl) and, with the hand moving in a circular motion, they are ground to a paste with the pestle. It is a labor intensive process but the proponents of the traditional method claim that the slower grinding releases the essential oils of the spices better. The modern and easier way is to use a blender or a food processor. Cook sambal then ladle as much of the hot sauce as you want onto your main dish or rice. Basic sponge cake recipe. Lavender and Honey Cake.
Lavender and Honey Cake Enjoy this delicate lavender-infused butter cake with a dollop of plain yoghurt and a pot of hot tea.
Serves 6–8 2 stalks lavender, flowers (or 2 tbsp purchased lavender flowers) ½ cup caster sugar 250g unsalted butter, at room temperature ¼ cup honey 3 eggs 1½ cups self-raising flour ¾ cup buttermilk 2 tbsp sifted icing sugar, to serve. 4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods — Tips from The Kitchn. (Image credit: Coco Morante) Lately I've found myself pushing aside the container of sugar in my pantry in favor of honey.
It's not that I have anything against sugar — I just love the earthy sweetness honey imparts on baked goods. And the coolest part about baking with honey is that each varietal lends a different flavor to the end product. Orange blossom adds a citrusy, floral note; wild raspberry is reminiscent of the berry itself; and buckwheat is almost molasses-like. But when it comes to swapping in honey for sugar in a recipe, it's not simply an even trade. 1.
"You definitely want to reduce the overall amount of sweetener when swapping white sugar for honey, as honey can be two or even three times as sweet depending on the honey," says Shauna Sever, author of Real Sweet: More Than 80 Crave-Worthy Treats Make with Natural Sugar. The Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey. 2. 3. The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used. 4. 4 Rules for Successfully Swapping Honey for Sugar in Any Baked Goods — Tips from The Kitchn. The Old Fashioned Way: Homemade Ginger Beer.
Ultimate spaghetti carbonara. 5 Ingredient Granola Bars. John and I kind of have a thing for granola bars.
It started when we discovered the glory that is Trader Joe’s Apple (Pie) Bars. Then, we got into more basic versions with rolled oats. But somewhere along the line we got suspicious of the ingredients – namely high fructose corn devil – and strayed away from them altogether. However, sometimes you really just need a snack that has some serious staying power. And being that this is Minimalist Baker, you know I wanted something simple. The base for these bars is dates – the natural sweetener supah powah.
That’s it. If you can’t jive with peanut butter simply swap in almond, sunflower or another nut/seed butter. Speaking of delicious, these little guys are dreamy. Simple flavors, wholesome ingredients, salty-sweet and lots of crunch. These really are the perfect bar for a hearty snack because they keep you full for hours and don’t provide a sugar overload. Jupiter Structural Layer Cake. When I posted the Earth cake, I did not expect it to get anywhere near the amount of attention it received.
Getting featured on the Facebook pages Think Geek and I Fucking Love Science was a total highlight of my blogging life. I’m big fans of both pages so it was kind of surreal. Classic scones with jam & clotted cream.