Saturday, 6 March 2021

Red Lentil Dhal

 Ingredients
Chopped onion, red pepper, courgette, and carrot
Handful cherry tomatoes
2 cloves garlic
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp sugar
130-150g red lentils

Method
1. Fry off some finely chopped veg and onions - add in garlic, ginger and spices and fry off for a few minutes.
2.  Add a handful of cherry tomatoes and the sugar, and fry till softened.
3.  Rinse off the lentils and add to the pan - cover with boiling water, bring to the boil and simmer.
4.  Season to taste.


Monday, 1 February 2021

Sourdough Crackers

Ingredient
200g sourdough starter discard
28g melted butter
1/4 tsp salt
2 tsp dried herbs

Method
1. Preheat oven to 150C (rayburn on low will do nicely).
2. Mix all ingredients throroughly - and spread as a think layer onto two baking sheets.
3. Bake for 10 mins, then score into small rectangles.
4. Bake for another 20-25 mins until golden brown and crisp.

Status
Tried a couple of time - very tasty, need to be careful not to oversalt - cook well in the rayburn.  Very nice with 1/2 tsp cumin 1/2 tsp turmeric added in place of the herbs.

Friday, 22 January 2021

Sourdough Artisan Loaf

Ingredients (White Loaf)
224g active sourdough starter
325ml warm water
50g strong wholemeal flour
450g strong white flour  
1.5 tsp salt

Ingredients (Wholemeal Loaf)
224g active sourdough starter
325ml warm water
25g golden syrup
470g strong wholemeal flour
Handful of seeds and oats
1.5 tsp salt

Method
1. Mix starter, 50g wholemeal flour (or 300g if wholemeal version) and 250g strong white flour, with the warm water and leave to stand for 60 minutes.
2. Add the salt and remaining flour (seeds / oats for wholemeal version) and knead to form a sticky dough.
3. Leave to rise - folding and turning at intervals.
4. Once doubled in size, shape and place in a bowl lined with greaseproof baking paper - cover and refrigerate overnight.
5. Next day when ready to bake - preheat oven and cast iron pot with lid to 220C.
6. Gently lift dough into the pot using the baking paper and score top.
7. Bake with lid on fro 25 minutes, then reduce temperature to 190C, remove lid, and bake for a further 25minutes.
8. Check fully baked (sounds hollow) and place on cooling tray - do not cut until fully cooled.

Status
Made the white version a couple of times - dough has still been too loose at the baking stage, but has still worked well cooking in the pot (or dutch oven).

Friday, 8 January 2021

Sourdough Pizza Crust

Ingredients
224g active sourdough starter 
200ml water
420g strong white flour (280g + 140g)
1.5 tsp salt
2 tbsp olive oil

Method
1. Combine the starter, 280g flour, and water - let stand for 60 minutes.
2. Add the salt, olive oil, ad remaining flour to form a sticky flour - knead for 5 minutes to form a smooth ball of dough.
3. Cover and set aside - fold and turn at intervals - until firm and doubled in size - at this point the dough can be frozen, or refrigerated overnight.
4. Preheat oven to 200-220C - shape the dough into two pizza discs and pre-bake.  Cover with toppings and return to the oven for 10 minutes until done.

Status
Comes out well - best pre-baked or can be a bit soggy.