Posts Tagged ‘flour

26
May
18

Bread and Jam

While at the market, some fresh cherries were purchased  so after eating several and using some to augment the bottle of rumtopf in the  fridge, the remainder was processed for some fresh cherry jam . With minimal additives, only an apple to lend some pectin and sugar to taste, the mixture was steamed then  processed and  boiled till the proper consistency was achieved. Since toast is made often a great accompaniment.

STEAMING THE FRUIT

AFTER THE STEAMING THE FRUIT WAS PROCESSED BY THE FOOD MILL

(the waste is in the dish) 

BOILING AND REDUCTION OF THE PROCESSED FRUIT

THE FINISHED PRODUCT

SOURDOUGH BREAD

The bread making continues, this time a yeast less loaf, high hydration dough mixture literately poured into a heated crock with a bit of an assist from a spatula. About one cup of sourdough starter, and in a separate container, a cup of flour and water, both set out in the morning. I think  there is enough wild yeast floating around the kitchen area as the mixture of the  flour and water  practically started ferment by itself in short order. Both containers left loosely covered during the day. When the temps recede at later evening it’s time to bake when the mixes have been combined, more flour added, and given another proofing to a very wet bubbling mass of sour dough. Baked by the covered/uncovered crock method.

 

The bottom of the bread.

Now the best method I have found is to heat the crock as usual and then just before adding the dough use an oil from a spray can to coat the crock.

TOAST TEST

Broiled, crunchy with soft crumb, very moist bread. Won’t last long enough to spoil !

 

 

18
May
18

Carasau bread

caraseau bread
https://riseofthesourdoughpreacher.wordpress.com/2017/11/10/maroggias-mill-cookbook-pane-carasau-il-ricettario-del-mulino-di-maroggia-pane-carasau/

Baked during the previous Holiday season.

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A light crispy bread, similar to a toasted pita bread.

06
May
18

a different lasagna

Started with 2 eggplants, sliced thin and salted and drained. Possibly doing some kind of roll-ups but opted to a lasagna. what was different was the use of shredded turnip as a component in addition to the use of the eggplant, broccoli, with a tomato cream sauce.

The prep, eggplant draining, the shredded turnip (looks like shredded mozzarella) broccoli, and the noodle dough.

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Started the layering, broccoli was briefly steamed.

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All set up for a later bake, one 8 x 8 inch pan and another round pan to the freezer.

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Serving time later in the day.

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Better than expected. The tomato sauce balanced everything out when baked. It was a combination of canned whole tomatoes, processed in the food processor, seasonings, a hint of red pepper flakes, oregano, rosemary, a dash of turmeric and a splash of heavy cream. The noodle was minimal and thinly rolled out. Good flavor and just enough heat in the sauce to accent the turnip.

 

 

18
Apr
18

recent meals

 

 

 

 

 

 

 

 

Tomatillo Salsa

 

Rice and beans, Broccoli, and my daughter’s recipe of breaded chicken breast

Rice and bean salad

Fresh bread, all purpose, spent grain, and rice flour combination

Chicken vegetable soup with sausage dumplings.

 

Eggplant, meatball and mozzarella

 

08
Apr
18

Citrus cake

Fom  Blogtasticfood.com

225 grams plain flour

2 teaspoons baking powder

115 grams caster sugar

1 teaspoon salt

1 lime zested

1 lemon zested

115 ml milk

115 grams yogurt

2 large eggs

115 grams butter melted

2 teaspoons rose water

Lemon and lime for garnish

……………….. Citrus Butter Cream ………………

125 grams salted butter softened

250 grams icing sugar, 10x sugar

1 tablespoon lime juice

1 tablespoon lemon juice

A few drops of rose water.

…………………………………………………

Oven preheat at 350 degrees.

Prepare a baking tin with butter and baking paper. Usually about 8 inch round.

Mix and sift the dry ingredients with the lemon and lime zest.

Whisk together the milk, yogurt, eggs, melted butter and rose water.

Add the liquids to the the dry ingredients, whisk till mixed, no lumps are in the batter and spread in tin.

Bake about 45 minutes.

Make the frosting and decorate as necessary.

Cut cake into 2 layers, with frosting with Easter decorations.

IMG_4658

Good cake but in my opinion very sweet frosting.

____________________________________________________________________________________________

Baking while the power is out?  The oven thermostat controls do not work during the loss of electricity  rendering the oven useless.

During a winter storm power outage it was still possible to bake or should I say steam a cake. Basically the same recipe steamed in a metal pan over boiling water.

img_4453

Completed cake less the frosting.

 

 

 

25
Feb
18

dough n’stuff

just some recent baking from the holidays….IMG_3874

King ArthurIMG_3871

a varationIMG_3870IMG_3869IMG_3867IMG_3866IMG_3865IMG_3743IMG_3744

table sideIMG_3766

Each roll has a rye, wheat, and white flour component…IMG_3767

the recently purchased silicone covers meant to replace the the plastic wrap.

IMG_4215IMG_4218

dense crumb,, soft with full crustIMG_4219

been baking a high hydration sour style dough lately in a crock heated  in the oven before bakingIMG_4355IMG_4356

Dumpling maker tryouts, cost about $.46 ,( 46 cents USD) yes, deliveredIMG_4359 Pie dough with a veggie filling, going to try it with noodle dough, steamed buns, makes a uniform size. maybe not worth the bother…? IMG_4363

L8TR

19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

IMG_3881

*************************************************************************************

My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

IMG_3882IMG_3883

……perhaps a bit over baked but the crisp edges are OK to me!

IMG_3886

another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.




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