Walnut Bread

Ingredients

1 package (7 g) active dry yeast
1-1/2 cups water
390 g bread flour
60 g medium rye flour
1-1/2 tablespoons honey
2 teaspoons salt
1-1/3 cups walnuts

Method

  1. Mix all the ingredients, except for the walnuts, in a bowl. You don’t have to knead the dough; just mix until all the ingredients hold together. Fold in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for about 30 minutes.
  2. With a dampened hand, grab the outer edge of the dough, carefully pull to stretch it a little, and fold it in toward the center. Continue grabbing, pulling, and folding the dough until you’ve gone all the way around.
  3. Cover the bowl and let the dough rest for another 30 minutes.
  4. Repeat the pulling and folding sequence in Step 2. Cover the bowl and let the dough rest for about 1 hour.
  5. Scrape the dough out onto a well-floured (with rye flour) kitchen towel and shape it into a loaf. Turn the loaf seam-side-down. Fold the towel so it covers the loaf and let the loaf rise for 45-60 minutes.
  6. Position a rack in the center of the oven. Preheat the oven to 475°F (250°C) for at least 30 minutes before baking.
  7. Line a baking sheet with parchment paper. Place the loaf on the pan seam-side-up. (Alternatively, place the loaf on a preheated baking stone in the oven.) Reduce the oven temperature to 450°F (230°C) and bake the bread for about 35 minutes.
  8. Transfer to a wire rack to cool.

Makes 1 loaf.


Source: Bread


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Mashu with Peanuts 花生麻糬

Ingredients

100 g glutinous rice flour
1/2 cup water
50 g peanuts
4 tbsp white sesame
4 tbsp red sugar

Method

  1. Gradually add water to the glutinous rice flour, knead until thoroughly mixed.
  2. Take out a piece of dough (about 1/9) and steam for 30 minutes.
  3. Combine steamed dough with the remaining dough and knead until totally blended to form Mashu dough.
  4. Make small cylinders from the Mashu dough and place on a plate. Steam for 30 minutes.
  5. Roast peanuts and sesame separately and crushed in a blender when cooled. Add red sugar to form peanut-sesame-sugar mix.
  6. Roll the steamed Mashu when hot in the peanut-sesame-sugar mix until fully covered with the mix.

Source: Hakka Cuisine


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Chicken Cauliflower Fried Rice

Ingredients

1 medium head cauliflower
3 Tbsp low-sodium soy sauce or tamari
2 Tbsp rice vinegar
2 tsp sesame oil
2 tsp honey
2 tsp chili garlic sauce, hot chili oil, or sriracha
1 Tbsp peanut oil or grapeseed oil
1 lb boneless, skinless chicken thigh, cut into 1/2-inch pieces
2 medium carrots, diced into 1/4-inch pieces
2 shallots, chopped
3 garlic cloves. minced
1 Tbsp peeled, minced fresh gingerroot
1 1/2 cups frozen green peas
2 large organic eggs, lightly beaten
1/3 cup cilantro
1/3 cup unsalted roasted cashews
juice of 1 lime

Method

  1. Coarsely chop cauliflower into florets. In food processor, place half of cauliflower and pulse until cauliflower has the texture of rice or couscous. Be sure not to overprocess or it will get mushy. Add to large bowl. Repeat processing with remaining cauliflower. Set aside.
  2. In small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili sauce.
  3. In wok or large high-sided skillet, heat peanut or grapeseed oil over medium heat. Add chicken and cook until browned throughout. Remove chicken from pan and set aside.
  4. Place carrots in pan and cook, stirring often, until softened. Add shallots, garlic, and ginger. Stir-fry for 30 seconds.
  5. Place half of cauliflower in pan and cook for 3 minutes, stirring often, or until tender. Add remaining cauliflower and cook for another 3 minutes, stirring often.
  6. Stir in chicken and peas. Add soy sauce mixture and stir-fry for 1 minute.
  7. Make a well in the centre of pan by pushing cauliflower mixture to the sides and pour in beaten egg. Cook egg for 30 seconds before stirring into cauliflower rice.
  8. Serve garnished with cilantro and cashews. Squeeze on lime juice just before serving.

Makes 6 servings.

Source: Alive magazine


Today’s Comic

Mushroom and Broccoli Nut Loaf

Ingredients

3/4 cup button mushrooms, trimmed and sliced
1/8 cup polyunsaturated margarine
2 celery stalks, sliced
1 clove garlic, crushed
1 medium onion, grated
1 tbsp whole-wheat flour 14-oz can chopped tomatoes
2 cups whole-wheat bread crumbs
1/2 cup ground walnuts 1 egg
1 tsp chopped basil
1 tsp chopped oregano 1 tbsp chopped parsley
salt and freshly ground black pepper
1/4 lb broccoli spears, cooked
celery leaves to garnish

Sauce

1/8 lb mushrooms, trimmed and chopped
1 tbsp whole-wheat flour
1/2 cup vegetable stock
1/2 cup skimmed milk

Method

  1. Set the oven to 350°F. Sauté the mushrooms in a skillet with half of the margarine. Drain the slices, and place them in a line down the center of a lightly greased 7-1/2 x 5 x 3 inch loaf pan.
  2. Cook the celery, garlic, and onion in the same skillet until softened.
  3. Stir in the flour and tomatoes (with juice), and cook until the mixture thickens.
  4. Add the bread crumbs, nuts, egg, herbs, and seasoning, and remove from the heat.
  5. Spread half of the mixture in the loaf pan. Add the broccoli spears, and top with the remaining mixture.
  6. Cover the pan with foil, place it in a roasting pan half-filled with boiling water, and bake in the oven for 1-1/4 to 1-1/2 hours.
  7. For the sauce, melt the remaining margarine, add the chopped mushrooms, and cook for 2-3 minutes. Stir in the flour, and cook for 1 minute. Add the stock, milk, and seasoning and stir for 1-2 minutes, until thickened.
  8. Turn out the loaf on to a heated serving dish, and serve the sauce separately. Garnish the dish with celery leaves.

Makes 4 servings.

Source: Healthy Vegetarian cooking


Today’s Comic

Lentil, Pistachio and Cranberry Loaf

Ingredients

120 g cooked green lentils
1 large carrots
50 g almonds
50 g pistachios
2 Tbsp nutritional yeast
1/2 Tbsp fresh lemon juice
1-1/2 Tbsp flour
1 flax eggs (2 tbsp milled flaxseed + 5 tbsp water)
1 Tbsp each of chopped fresh sage, thyme and rosemary
1/2 Tbsp oil
1/4 onion, chopped
1 garlic cloves, crushed
1/2 tsp salt or to taste
black pepper

Cranberry Topping

50 g cranberries
1 Tbsp orange juice
1/2 Tbsp maple syrup

Method

  1. Prepare the flax eggs by mixing the milled flaxseed and water in a small bowl. Leave to set for 15 minutes.
  2. Preheat your oven to 180°C (160°C for convection oven).
  3. Heat 1 tbsp oil in a small pan, then add in the onions and sauté for 5 minutes. Add the garlic and cook for another minute then take off the heat.
  4. Add the lentils, carrots, pistachios and almonds to a food processor and blend until you have a crumbly mixture. Depending on the strength of your food processor, you may find it easier to blend the carrots, lentils and nuts separately.
  5. Transfer the mixture into a large bowl, then add in the cooked onions and garlic, nutritional yeast, oat flour, lemon juice, chopped herbs and the prepared flax eggs. Season to taste with salt and pepper.
  6. Smooth the mixture into a loaf tin lined with parchment paper.
  7. Bake for 40-45 minutes.
  8. To make the cranberry topping, add the cranberries, orange juice and maple syrup into a small saucepan and cook on medium heat for 10-15 minutes. Spread the mixture over the loaf and decorate with chopped pistachios.

Makes 4 servings.

Source: Vegan Food & Living


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