Homemade Quick-Pickled Red Onion.

From https://www.theperfectloaf.com/rye-sourdough-and-smorrebrod/
"For the sandwiches you could get away with half a red onion, but I used a full onion and saved the rest in the fridge for more sandwiches or potatoes later in the week.
The pickled onions will keep refrigerated for about a week covered in the brine.
You could use any combination of vinegar you’d like, I used mostly white vinegar with some red vinegar to give them a bright pink color.

Ingredients:
1/2 red onion, sliced very thin
3/4 cup white distilled vinegar
1/4 cup red vinegar
1 garlic clove, halved
2-4 sprigs of thyme
very small pinch of red chili flakes
1/2 tsp raw sugar
small pinch of salt

Method:
Place all the ingredients except the onion in a small saucepan and bring to a boil
Once boiling, pour the hot brine over the red onions in a small bowl, or alternatively, directly in their final glass storage jar (make sure the onions are completely submerged)
Let sit at room temperature for at least 30 minutes before using, preferably 1 hour or more"

Cuisine Fiend | Cooking and baking recipes

- Cuisine Fiend | Cooking and baking recipes:

'via Blog this'

Cranberry sourdough.

300gr bread flour (85%)
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries

08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.

Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator

10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!

Homemade Giardiniera by Memorie di Angelina.

- Homemade Giardiniera | Memorie di Angelina
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.

Carrot cake cookies.

- Liam Charles shares recipes from his new book.
Carrot cake, but not as you know it.
Ingredients:
(Makes 15)
For the filling:
150g full-fat cream cheese
150g icing sugar
1tsp vanilla extract

For the dough:
350g plain flour
1/2tsp baking powder
1tsp ground cinnamon
1tsp mixed spice
1tsp ground cloves
150g unsalted butter, softened
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated

For the decor:
Zest of 2 oranges and juice of 1 orange
4tbsp walnuts, finely chopped

Method:
1. Mix the cream cheese, three tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2. Meanwhile, measure your flour, baking powder and spices into another bowl.
Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
3. Preheat oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking paper.
Weigh your dough and divide by 15 - this is how much each ball should weigh.
Then flatten them slightly into thin discs using the palm of your hand.
4. Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Place in the fridge to chill for 30 minutes.
5. Bake the cookies for 20 minutes, until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
6. Sift the remaining icing sugar into a small bowl and mix with the orange juice - you're aiming for a drizzling consistency.
Flick the icing over the cookies and top with the orange zest and walnuts.

Fastelavnsboller – Lenten buns by by Bronte Aurell.

- Fastelavnsboller – Lenten buns – by Bronte Aurell
- Fastelavnsboller med creme - YouTube
- My new book is out now! – by Bronte Aurell
To make the dough:
25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the yeast section of the method carefully for what to do before you start baking)
250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
100g (just less than 1 stick) butter, melted and cooled slightly
40g (3 tbsp) caster sugar (granulated will be OK
400-500g (3 - 3⅔ cups) strong white bread flour
1 tsp baking powder
2 tsp ground cardamom /sainsburys, hollandandbarrett, Morrisons/
1 tsp salt
1 egg, beaten

To make the pastry cream filling:
500ml (2 cups) whole milk
1 vanilla pod
2 eggs
1 egg yolk
100g (½ cup) caster sugar
30g (3 and a bit tbsp) cornflour
25g (just less than ¼ stick) butter

To make the topping:
150g icing sugar (1 cup confectioner's sugar)
50g (3½ tbsp) melted dark chocolate
Sprinkles
Hot water

- Start by making the pastry cream by adding the milk and vanilla pod to a saucepan and bringing to the boil.
- In a food processor, whisk the sugar, eggs and cornflour together.
- Pour one third of the hot milk into the egg mixture at medium speed, then pour the contents of the processor bowl back into the saucepan.
Bring it back to the boil, taking care not to burn.
It needs to be at boiling point to thicken, which will take around 30 seconds, so keep your eye on it.
- Take the saucepan off the heat, add the butter and stir.
Transfer the cream to a cool bowl and leave it to set.
- If you’re using fresh yeast, add the warm milk to a mixing bowl and stir in the yeast until it’s dissolved.
Alternatively, if you’re using dried yeast, sprinkle it into the warm milk and whisk together.
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly.
- Pour the yeast-milk mixture into a food processor with a dough hook attachment.
Start the machine and add the cooled, melted butter.
Allow everything to combine for a minute or so, then add the sugar.
Leave to combine for another minute.
- In a separate bowl, weigh out 400g (3 cups) of the flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns.
You can always add more later.
- Once mixed, leave the dough in a bowl and cover with a dish towel or cling film.
Allow to rise for around 30 minutes or until it has doubled in size.
- Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Using a rolling pin, roll out the dough to a 30x40cm rectangle (approx 12x16in).
Cut the dough into 12 equal squares.
- On each square, add a good tablespoon of pastry cream.
Gather the corners together on top, then slowly gather the sides to ensure the pastry cream stays inside the bun and won’t seep out during baking.
- When the bun is completely closed, turn over and place on a lined baking tray, seam side down.
Leave the buns to rise for a further 20-25 minutes.
- Heat your oven to 180ºC fan (200ºC conventional, 400ºF, gas mark 6).
Brush the buns with egg.
Pop the buns in and bake for 10-12 minutes or until golden and baked through, then leave to cool.
Baking time may vary depending on your oven – adjust your baking time accordingly.
- To make the icing, melt the chocolate.
Mix the icing sugar with a tablespoon of hot water, and maybe another one, until you have a thick, smooth mixture.
Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over them when you just want it to sit neatly on top).
- Top each bun with chocolate icing, add sprinkles, and serve!

Cheese Danish by George Greenstein

- Cheese Danish by George Greenstein

The today's smallish bread.

- 210G


- 60G

12 High-Carb Foods That Are Actually Super Healthy

- 12 High-Carb Foods That Are Actually Super Healthy

Recipes - Hairy Bikers.

- Sausage, chicken and squash traybake recipe - BBC Food
...a flat, usually chewy cake which is baked in a tray, cut into small squares, and served as a biscuit.

- Lamb shanks and flageolet beans - Recipes - Hairy Bikers
*If you forget to soak your beans, try boiling them unsoaked for 5 minutes, then leave them to stand for an hour. That should give the same effect.

- Fennel orange salad with harissa dressing | Lucie Loves Food
Fennel orange salad with harissa dressing (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

2 medium size fennel bulbs, trimmed, woody central core part removed and thinly sliced
2-3 oranges peeled (white parts out) and cut into 5cm chunks.
1/2 radicchio washed and thinly sliced (escarole or endive also will also works well)
About 20 roasted salted almost slightly crushed with a mortar
Handfull of raisins or sultanas (or a mix of both).

For the harissa dressing
1 tablespoon harissa
1 tablespoon honey
1 1/2 white wine vinegar
1 pinch ground coriander
3 tablespoons olive oil
Freshly ground black pepper

- Orange, fennel & rocket salad recipe | BBC Good Food
1 fennel bulb
2 large oranges
1 small red onion, thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

- Red Lentil and Harissa Soup - Recipes - Hairy Bikers

Cantuccini Biscotti.

- Cantuccini Biscotti, are an Italian almond biscuit Recipe

Sourdough Challah.

- Sourdough Challah (photos & recipe) | The Fresh Loaf

- Sourdough Challah from "A Blessing of Bread" | The Fresh Loaf

22 Sourdough Bakers to Follow on Instagram.

- Hey, Bread Lovers: Here are 22 Sourdough Bakers to Follow on Instagram | Go Eat Your Bread With Joy

Upside Down Cake from David Lebovitz.

- Upside Down Cake Recipe - David Lebovitz

Use your kombucha to make yoghurt.

- Use your kombucha to make yoghurt? Why yes, yes you can. | Kombucha Research

Homemade Ricotta Or Lor cheese

Ricotta cheese in Turkey is Lor cheese
4 LT Whole milk
3 lemon juice
1 tablespoon sea salt
Bring the milk almost simmer,add lemon juice and salt,stir gently to combine.Remove the milk from heat. Let the pot of milk sit undisturbed for 10 minutes.Strain the curds.Let the ricotta drain for 1 hours.

- https://www.instagram.com/p/Bh9iYPIgoMJ/?hl=en&taken-by=berguzar.erden

Homemade Borek with Ricotta Cheese.

Savoury pie.
From #berguzar.erden.
I made this cheese borek the same day as the best before date of the milk , that I used to make the cheese it’s self.
For the dough:
500 gram Organic plain white bread flour
10 g dried active yeast
300ml Water
1 teaspoon sugar
1 tablespoon olive oil
1 teaspoon salt
Heap up the flour, make a well in centre and pour in the water,yeast and sugar.Begin to mix,gradually incorporateing some of the flour around the edges, until you have a soft sticky dough.Leave until the dough begins to rise and bubble.Around 15 minutes.Then mix in the remaining flour,olive oil and salt,and kneed well.Cover with a damp cloth and put in a warm place to rise until it has double.
In the meantime,prepare for the topping:
670 gram ricotta cheese ( or 670 gram leftover cheese)
1 bunches Fresh parsley 1 bunches Fresh mint
Some fresh garlic
2 small onion
80 ml olive oil
1 tablespoon nigella seeds
1 tablespoon red flakes chilli pepper
1 teaspoon black pepper
1 teaspoon salt ( check your left over cheese salt)
Combine chopped parsley,onion,garlic,mint and cheese.
Add the olive oil,red pepper,black pepper,nigella seeds and salt,and kneed well.
Form into 9 large egg size.
Divide the dough into 9 pieces, roll out each dough a 2-3 mm thick oval shape.
Spread some of the filing over the top,leaving 1,5 cm around the edge uncovered.
Fold the edge inwards and twist each end into a point.
Bake in preheated oven 220°C for about 15-20 minutes.

*бурек - вид несладкой выпечки турецкого (по-видимому, анатолийского) происхождения, популярный в странах бывшей Османской империи и соседних с ними.

Super moist cake

Super moist cake with leftover levain from #astricus.ventus.
Many of you probably have a go-to carrot cake recipe.
But I will leave this recipe below, in case the photo is enticing you enough to try it

Yields : 1 (9 in) round cake

1 1/4c of flour ( I did, 3/4c AP & 1/2 cup WG spelt flour)
1/2c of sugar
1/2c of packed brown sugar
1 tsp of baking soda
1 tsp of cinnamon
1/4 tsp of nutmeg, ground cardamom, ground ginger, & salt
1/2c of toasted chopped walnuts
1c or big handful of grated carrots
2 eggs
1c of sourdough starter
2/3c of vegetable oil
1/4c of plain yogurt
- 1/4c of almond milk /or milk, if using a stiff starter -
Cream cheese frosting :
1 package of cream cheese (8oz)
1/4c of softened butter
1c of icing sugar
1-2 drops of vanilla extract
1-2 tsp of almond milk if frosting is too thick -

Mix the dry and wet ingredients separate, and combine.
Bake in a 180C preheated oven for 40-45 mins, check with toothpick test.
Cream frosting ingredients together and spread over cooled cake.
You might have leftover frosting, enough for some cinnamon rolls
Your house will smell amazing.

Sweet roasted quince.

We've been tucking into quince cooked in honey and spices since the middle ages – try these, and it's easy to see why.
They're delicious served hot with good vanilla ice-cream.
Serves six.

18 cloves
3 quinces, unpeeled, halved and cored
Juice of ½ lemon
200ml port (or sweet red wine)
5 tbsp runny honey
3 cinnamon sticks
2 star anise (optional)

Heat the oven to 180C/350F/gas mark 4.
Press three cloves into the skin of each quince half, and place the fruit cut-side down in a roasting tin.
Whisk together 400ml water, the lemon juice, port and honey, and pour over the quinces.
Place the cinnamon sticks in the tray, along with the star anise, if using.

Bake for about an hour, until sticky and golden.
Now turn the quince right-side up and continue baking until very tender – about 15 minutes more.
Carefully remove the cloves from the skin.

Remove the pan from the oven and let the quince cool slightly.
If there is lots of liquid in the tin, strain it into a small pan and simmer to reduce to a thick syrup.
Put a quince half on each plate, spoon over some of the cooking juices (or syrup) and serve with ice-cream.

- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian

Sticky quince and ginger cake.

This makes a pretty, moist cake studded with poached quince and stem ginger.
Save any leftover poaching syrup – it will solidify into a jelly and is delicious spread on toast.
Makes one 23cm cake.

150g butter, softened, plus a little more for greasing
2 large-ish quinces (about 600g)
160g caster or vanilla sugar
160g runny honey
1 small thumb fresh ginger, peeled and finely diced
Juice of ½ lemon
250g plain flour
2 tsp ground ginger
1 tsp baking powder
Good pinch of salt
180g caster or vanilla sugar
3 eggs, plus 1 egg yolk
100g creme fraiche
1 tsp vanilla extract
3 balls stem ginger in syrup, drained and chopped

For the topping
3 tbsp syrup from the ginger jar
3 tbsp quince poaching liquid
2 tbsp granulated sugar

Heat the oven to 170C/325F/gas mark 3.
Grease a 23cm x 5cm round, spring-form cake tin, line the base and sides with baking parchment, and butter the parchment.

Peel, quarter and core the quinces.
Cut each quarter into 1cm slices.
Put the quince into a large saucepan with 600ml water, the sugar, honey, ginger and lemon juice.
Bring to a boil and simmer, stirring occasionally, until the quince is very tender and has turned a deep, rosy amber colour – about an hour and a half.
Drain, reserving the liquor.
Leave the quince to cool, and in a small pan reduce the liquor until thick and syrupy.

Sift the flour, ground ginger, baking powder and salt into a bowl.
In a separate bowl, beat together the butter and sugar until pale and fluffy.
Add the eggs and yolk one at a time, beating well after each addition.
Mix in a few tablespoons of the flour, the creme fraiche and vanilla, fold in the rest of the flour, then the poached quince and chopped ginger.
Spoon into the prepared tin and smooth the top with a spatula.
Bake for about an hour and a quarter (check after an hour – if the cake is browning too quickly, cover with foil), until a toothpick inserted into the middle comes out clean.

While the cake is cooking, whisk together the ginger syrup and poaching syrup to make a glaze.
As soon as the cake comes out of the oven, pierce the top a few times with a skewer and brush on the glaze, letting it trickle into the holes.
Sprinkle over the sugar and leave to cool in the tin for 20 minutes.
Remove from the tin and leave on a wire rack to cool completely.

- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian