Sunday, November 26, 2017

Shuk - Friday

Good day at the shuk - Friday 15:30 ish
2 nis per kg courgettes, beets
3 nis per kg carrots, potatoes.
4 nis per kg apples, bananas, kiwis, pears
boxes 2 for 15 nis - persimmons, cherry tomatoes (all colours)
Kale 4 bunches for 20 nis
Celery 3 bunches for 10 nis
All to feed a beast of a juicer






Friday, November 24, 2017

Gluten free Bread

Noreen's Recipe (Recipe No. 1)

Noreen's Recipe

Flour mix:

3 cups of Sorghum flour

3 cups White Rice flour
3 cups Topica flour
3 cups glutinous rice flour (original recipe with sweet rice)
3 Tbps of Xanthan gum

Bread Recipe
1  1/4 cup warm milk/ soy milk
1/4  ( 4 Tbps)  cup sugar
2  1/4 yeast - (best use very fresh vacuum or fresh yeast - test still active)
1/4 (50 gr)  melted butter
2  Eggs
1 tsp Vinegar
2  1/2 cup of GF flour
1  1/2 Xanthan Gum
1/2 cup Flax
Walnuts

Pre-heat oven 250c


Add freshly ground Flax, Xanthan gum to Flour mix.
Microwave milk with butter until melted.  Stir.
Add Sugar and dissolve.
Add Yeast.  Stir well.  Watch carefully for it to ferment.  It could foam very fast.
Once proof the yeast is working quickly -
Add to Flour mix.
Mix slightly.
Add Eggs, mix.
Add Vinegar,
Knead for a good 8 mins.
Sprinkle walnuts or whatever additions: ie. dried Tomatoes, Olives etc.
Incorporate into the dough.

Oven should be preheated to 250c.
Place in bread
Turn down to 220c - continue baking.  Check after 15 mins the top is not too brown.
If browning too much cover with aluminum foil to protect and continue baking

Optional: Place tray with water underneath.

Noreen's 1st time


Dust with flour once bread is cooled
Cut only when cold.

Bread No.1 ( Noreen's Recipe)
It rose really nicely



Baked too.
But as it cooled it flattened a bit.



Crumb is spongy and nice. A tad wet for me, hubby loved it.
Finally bread!!
The flax was pretty, it gave a nice





Bread no.2
This recipe used psyllium no xanthum gum

Failure:
Dough felt good and firm, much like a regular gluten bread which made me think maybe this is correct?


Didn't rise at all.
But baked anyways, one last try before trashing it.



Ugh.  Happens.
This recipe used psyllium.
will update failed recipe later



Recipe No. 3

Bread Flour Mix
Millet flour  – 2 cups
Sorghum flour –  1 cup
Corn starch – 1 cup
Potato starch (not potato flour) – 1 cup
Tapioca starch (als0 called tapioca flour) –  1 cup
Total = 6 cup

1 cup plus 3 tablespoons skim or 1 or 2% milk (or milk substitute) (110ยบ F)
1/4 cup Canola oil
large eggs (room temperature
2 2/3 cups Bread Flour Mix
1/2 cup Flax seeds
3 tablespoons sugar
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons unflavored gelatin
3/4 teaspoon salt
Cube of FRESH yeast 25gr or 50gr?
3/4 cup chopped walnuts - (optional) I recommend love walnuts lots of Omega 3


Basically, add all dry ingredients
Warm milk with sugar in microwave
Add FRESH yeast and ferment.
Whisk eggs
Add wet ingredients to dry and mix, knead for full 10 mins.
Add walnuts at the end.


TIP: To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time.

The crumb is actually very nice and "bready"  Slightly moist on the bottom as in the pic.  but I didn't notice it when eating and certainly didn't affect the taste.


Made Noreen's (No.1)  2nd time around with walnuts



























TIP: To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time.


Between recipe 1 and 3 little difference. Both very good bread
Left no.1 (Noreen's)     Right no. 3
The left is much browner because I'd added one cup of grounded flax seeds.

Tip:
To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time.


Noreen's (Recipe No.1)

My Gluten mix (Recipe No.3)

Discovery,
The dough should be wetter and softer than regular dough bread.  So don't be afraid adding all that liquid.
You cannot knead GF bread in the traditonal sense.  It's too sticky.  I use an electric hand mixer with the bread hooks for about 10 mins.

Most times I put a tray of water on the bottom shelf of the oven, supposed to give a crunchier crust.

GF bread I'm told should only be cut into when cold. Never when still hot.

Don't find much difference between 1 and 3.  They are both very tasty and bread-like










Wednesday, September 13, 2017

Birthday Dinner Party 2017



 Burghal, or Quinoa
Chives (for spokes/shards)
Black sesame, White sesame
Tomatoes
Salt and Lots of Limes!
Red Onions
Red Peppers (op)
Parsley, Coriander, Dill - Chopped finely LOTS
Image was served with crispy fish skin



Lentil and ginger soup



Tuesday, August 8, 2017

Burgers - Almost meat-free



Carrots
Onions
Greens: Parsley - Corriander
250g ground meal
Burghal
garlic -optionalsalt and pepper



Recipe 2
carrots
greens
burghal
garlic -optional
salt and pepper



potatoes

 
Pin It button on image hover