Saturday, 5 May 2018

Traditional method of cooking rice.

Basic principle for this recipe: 1 volume of rice for 2 volumes of water
{Ingredients for 4 persons}
- 2 glasses of good basmati rice, carefully rinsed and drained
- 4 glasses of mineral or filtered water
- 2 tablespoons coarse salt
- 50 grams of sweet butter or olive oil for a vegan version
- 1 bay leaf (optional)
- Put the rice, water and salt in a saucepan and bring to a boil, stirring occasionally.
- Once boiling, reduce the heat a little and observe your rice. When you see small holes / bubbles forming on the surface, sprinkle with small pieces of butter and lower the heat to a minimum.
- Cover the pan with a cloth (be careful not to ignite it when cooking with gas!) And a suitable cover. If the laundry protrudes from the sides, fold it down and tie it to the top of the lid.
- Cook for 40 minutes over low heat without ever lifting the lid so as not to disturb the work of steam.
- Serve this delicious rice, quite glued but deliciously scented ... happiness!

Monday, 16 April 2018

Sourdough Ricotta Garlic Knots with wild garlic.

- Ricotta Garlic Knots | The Fresh Loaf:

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Goan Baked Eggs.

Goan Baked Eggs Recipe:

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Turmeric latte.

- Turmeric latte: the ‘golden milk’ with a cult following | Life and style | The Guardian:
- Turmeric latte: Modern Baker's golden mylk recipe - Modern Baker:
1 teaspoon of turmeric powder
½ tsp cinnamon
½ tsp ground black pepper (which tastes great, but also makes the turmeric more bioavailable i.e. more easily absorbed into the bloodstream)
1 cup of almond drink.

We like Rude Health’s ‘Almond Milk’, because it’s naturally sweetened with a little rice, which takes away need for any other sweetness.
*Our recommended 1 teaspoon of turmeric powder will vary according to the brand you are using.
Qualities and potencies of spices vary enormously, and if you’re using a very good turmeric like Organic Traditions’ Full Spectrum then you will only need ½ tsp at most.

Boil the kettle and combine the spices thoroughly in a spoonful of hot water, removing lumps.
Heat in a pan with almond drink and mix until bright gold and nearly boiling.
Serving suggestions
Delicious with a shot of coffee!
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Sauerkraut + Kraut Juice.

1 head white cabbage
Pink Himalayan Salt

Pull off any unusable outer leaves of the cabbage.
Slice into quarters or eighthsif a large cabbage.
Finely slice or mandolin the cabbage and put in a bowl.
Sprinkle with two teaspoons of natural salt and massage it into the cabbage for a couple of minutes.
Leave for 10 minutes and repeat massage.
Tightly pack the cabbage and any liquid into a sterilised (instructions on how to do this below in tips) Kilner Jar (cliptop or fliptop).
Really push it down with your fists and the natural juices will be squeezed out.
All the cabbage must be covered in this juice to stop spoilage.
Put a cabbage leaf or a cut out piece of plastic on top of the cabbage to keep it below the juice, if requires weight this down with a small glass or jar.
Lower the lid but don’t fasten it, and leave on your kitchen surface.
Keep an eye on it and push down any cabbage that escapes!
You may see it bubbling after a day or so – don’t worry this is natural.
After five days taste it and if fermented enough for your taste transfer to the fridge to stop fermentation.
If not, leave it and check each day.
Keep it sealed in your fridge for up to three months and drink a shot of any remaining kraut juice – it’s teeming with beneficial bacteria.

To sterilise your jars:
Heat your oven to 140°C.
Wash in very hot soapy water, place in the oven to dry for 20 minutes.

This is the very basic recipe; garlic, spices and other vegetables can be added for variety.
Browse a few online recipes and tips to broaden your knowledge and confidence.
Delicious in sandwiches and salads, in coleslaw or on its own on sourdough toast!
A Modern Baker favourite is combining Sauerkraut with grated apple, carrot, herbs and mayonnaise to create a tangy slaw to go in sandwiches or as a side dish.
Take a tablespoon of kraut juice and add two teaspoons of salt to start fermenting other vegetables like beetroot, asparagus, carrots or celeriac.

Saturday, 24 March 2018

Frico from Memorie di Angelina

- Frico | Memorie di Angelina:
...frico, is something like a potato pancake, only you pile on lots of cheese, specifically a mild Alpine cheese called Montasio (see Notes).
The cheese melts into the potato and forms a delicious round of goodness, warm and creamy on the inside, golden and crispy on the outside.

Substitute for Montasio cheese - Parmigiano Reggiano OR Asiago.. you could use fontina at a push.
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Friday, 23 March 2018

Slovenian nut bread - potica.

12 to 16 servings
This version's baked in a large Bundt pan.
For the dough
16 tablespoons (2 sticks) unsalted butter
1/2 cup whole milk
1/4 cup warm water (105 degrees)
4 1/2 teaspoons (2 packets) dry yeast
3 large egg yolks
2 1/2 cups flour, plus more for rolling
1/4 teaspoon salt
1/4 cup sugar
For the filling
1 teaspoon ground cinnamon
2 cups finely chopped walnuts
3 tablespoons plus 1 cup sugar
1/2 cup chopped pitted dates
3/4 cup whole milk
3 large egg whites, at room temperature

For the dough:
Combine the butter and milk in a small saucepan over medium-low heat; cook until the butter has melted, then turn off the heat and let cool to lukewarm.
Pour the warm water into the bowl of a stand mixer or handheld electric mixer, then stir in the yeast.
Let sit for at least 5 minutes (to make sure the yeast is active; it should bubble or foam on the surface).

Stir in the egg yolks and the milk-butter mixture, then add the flour, salt and sugar.
Beat on medium-low speed to form a sticky, smooth dough.
Transfer to a mixing bowl greased with cooking oil spray; cover with greased plastic wrap directly on the surface and refrigerate 8 to 12 hours (overnight).
The dough also can be mixed by hand.

For the filling:
Combine the cinnamon, walnuts, 3 tablespoons of the sugar, the dates and milk in a saucepan over medium heat.
Cook for 7 to 10 minutes, stirring, until the mixture thickens.
Let cool.

Pour the egg whites into the bowl of a stand mixer or handheld electric mixer fitted with a balloon-whisk attachment.
Beat on medium speed until frothy, the increase the speed to medium-high.
Gradually add the remaining 1 cup of sugar, beating to form a meringue that holds firm peaks.
Gently fold the meringue into the cooled walnut mixture.
Divide the rested, refrigerated dough in half.
Lightly flour a work surface.
Working with one portion of the dough at a time, dust on both sides with flour and roll each one out to a round that's 18 to 20 inches in diameter.
Spread half the walnut mixture on each round of dough, leaving a 1-inch margin at the edges.
Starting at the bottom, roll each round into a fairly tight log, like a jellyroll.

Grease a large Bundt pan with cooking oil spray; transfer one rolled filled log there, wrapping it around inside the pan.
Fit the second log the same way, on top of the first one.
Their ends should not meet in the same place.
Cover and let rise in a draft-free spot for 30 minutes.
When ready to bake, preheat the oven to 180C/350F.

Place the Bundt pan on a baking sheet; bake (middle rack) for 50 to 60 minutes, until the top is nicely browned and a tester inserted into the bread comes out clean.
Let cool in the pan for at least 5 minutes, then invert onto a platter.
Cool further before slicing.

The dough needs to be refrigerated overnight.
- The Pope joked about Slovenian nut bread with Melania Trump. Here’s how to make potica | The Sacramento Bee:

- The most yummy of all – sourdough chocolate babka |:
...for potica recipe you can check my chocolate babka recipe!
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- Soffritto: The Holy Trinity | ITALY Magazine:
Soffritto is the essential base to Italian soups, stews and some sauces that chefs often refer to as "the holy trinity".

The basis of soffritto is simply a combination of three key ingredients: celery, onion and carrot.
Sometimes called battuto, the make-up of this holy trinity is two parts onion to one part carrot and one part celery.
This simple recipe, which can vary from region to region with addition of herbs and spices, is gently sautéed in butter or olive oil to create a flavour base for other ingredients.
In the northern Italian regions of Piedmont, Veneto and Lombardy, a mix of both oil and butter is often used.

Soffritto is a combination of the word sotto, meaning under, and the adjective fritto, meaning fried, creating the phrase under-fried, which sums up the process of gently cooking the vegetables perfectly for them to be underneath the additional ingredients.
The vegetable mix is cooked for about 5 minutes until it softens and becomes golden in colour; at this point it is ready for the other ingredients, such as meat, stock, tomatoes etc.

This holy trinity is created by chopping the vegetables into tiny little cubes of around ½ inch (1.3 cm) or less.
Purists dictate that the smaller the better for a speedier cooking time and also for use in a risotto.
These purists stipulate that this can only be properly achieved with the use of a mezzaluna, a crescent shaped, two-handled blade that fits into a wooden board with a rounded depression that is rocked from side to side.
However, most chefs with good blade skills find any sharp knife does the job just as efficiently.

Many small independent greengrocers and market traders, particularly those in rural areas, will offer the buyer odori, which is basically a few sticks of celery, an onion and a couple of carrots to your shopping as a thank-you for your custom: my local greengrocer does, and it would be shameful not to use these gifts.
Although a laborious task, the chopping of soffritto can be quite therapeutic.

To use fresh soffritto is best, but once chopped, it also stores well in the freezer and can be cooked straight from frozen, making it ideal for busy cooks; now most Italian supermarkets sell soffritto in the freezer section and, although this pre-packed product is convenient for the cook with little time to spend chopping vegetables, many people still create their own.

If you’re going to spend an hour or so meticulously chopping vegetables, why not try adding parsley, mint or any other herbs of your choice to the mix in preparation for different future stews and sauces; but remember to label the bag before freezing.
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