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Posts in "recipe"

Burger Sauce #burger_sauce #recipe

2 parts tsatsiki 1 part Hela Curry Gewürzketchup 1 part sauce remoulade

Mix, enjoy

burger on a plate

Marinade for chicken

  • 1 lemon, zest of
  • 1 lemon, juice of
  • 3-6 cloves of garlic
  • rosemary, finely chopped
  • thyme, finely chopped
  • 1 table spoon whole peppercorns, ground
  • 2 dried chillies
  • salt
  • olive oil

#recipe

Spelt sourdough update

While the bread went through 40+ iterations I didn’t update the recipe.

My bread idea has always been a „Hausbrot“, a tasty, no-faff bread that can be integrated into the week with minimum hazzle. The spelt came into it because of the taste and because it is a historical grain in my area.

There is definitely room for improvement, but I’m quite happy with my bread as is.

Room for improvement

  • the crust breaks at the edge where the rise goes over the top of the tin, not where I cut it
  • the rise is not quite „rapid“ enough
  • the pores in the crumb are still quite regular

recipe

200 g wholemeal spelt sourdough 1: (100/100) 500 g spelt flour (630 or 1050, depending on mood) 240 g water 12 g salt

Mix and knead in the stand mixer for 10 minutes. Form round and let ferment for three to four hours. Form long and put into the olive oiled tin, let rise for another hour or so. Bake at 250 C for 30 mins and at 180 C for another 30 mins.

#spelt #sourdough #recipe

  1. About 50 g of starter lives in the fridge. I take it out the evening before baking and add 100 g of wholemeal spelt flour and 100 g of lukewarm water, mix well and leave to ferment on the counter. In the morning it is foamy and bubbly, ready for the dough. ↩︎

Update

I dropped the hydration in my spelt #sourdough recipe from 75%, which yielded an extremely wet dough, to 56%

This is probably to dry, but I’ll up it by 5% points each dough until I arrive at the “optimum”

#spelt #sourdough #recipe

Spelt sourdough part 2

#sourdough #recipe

200 g starter (100 g spelt flour, 100 g water) 500 g spelt flour 350 g water 12 g salt

Mix briefly, rest for 30 minutes, 10 minutes kneading with a stand mixer (spelt dough @ 75% hydration is almost pourable). 12 hours fermentation at room temperature.

Great #ragu. Minced beef, sausage meat, a sofrito, tomato paste, chilli salt, red wine and milk. Also parsley, bay, thyme and rosemary.

Sear the meat, add the other ingredients bring to a simmer, transfer to 130°C often and cook for two hours.

Add the pasta to the Ragu, bring back to the boil, and serve with parmigiano.

Heaven.

#recipe

It’s that time of the year again. Wild Garlic (Allium Ursinum) is spreading in the garden. To be made into pesto #BärlauchPesto #recipe.

100 g Parmesan 100 g Walnut Bunch of Wild Garlic Leaves Olive Oil to desired consistency Salt Black Pepper

Pancake, crepe, galette

  • 100g plain flour
  • 100g buckwheat flour
  • 3 eggs, lightly beaten
  • About 500ml milk
  • pinch of salt

Loosely based on a River Cottage #recipe

(Blender) Hollandaise

Am going to try this today. Basically blend the yolks with the salt, pepper, lemon juice and then add the melted butter. It’ll go with dill potatoes and salmon.

  • 3 large egg yolks
  • salt
  • pepper
  • fresh lemon juice
  • 115 g butter

#recipe