Posted in Recipes

Sourdough Rye Bread! A thing of beauty!

Yesterday, I made this delicious rye sourdough bread! A thing of beauty! I also used my own rye sourdough. My bread came fresh out of the oven & it weighted 919 gr! Ooh yes! My rye sourdough bread was a bit more tangy, that typical sourdough flavour! I think it is because my rye sourdough has aged well. With my first 10 sourdough breads, the tangy flavour wasn’t really there but now, when every sourdough is maturing well, it becomes more sour & that is the way, my hubby Peter & I like it! 🙂 The rye flavour gives it more depth & flavour too! Perfect with butter & cheese, I say or with a slice of good smoked Spanish ham!

Check out my beauty:

Waw!

It is a very straightforward & easy recipe. You just have to active your rye sourdough the day before & feed it. The next day, you just have to mix the ingredients in your Kenwood with dough hook. Mix for 7 minutes or so & then, knead it for 2 minutes more by hand & let it rise 2 times. Then, bake it with steam & ready! Recently, I discovered that for the 2nd rise, I floured my banetton with wholemeal rice flour & that it works a charm! I read that normal rice flour also works but I have never tried that, also I don’t have that in the house & never use it. 😉

A lovely crumb!

Now, let’s make this recipe!

Recipe: For 1 large bread of 919 gr!

Ingredients:

150 gr of very active bubbly rye sourdough

250 gr organic white flour (T 65)

250 gr organic rye flour (T 130)

330 ml warm water

7 gr salt

Method:

  1. Take Kenwood machine & place dough hook in. Add all ingredients in this order into your fitted bowl & turn power on & knead the mix onto low-speed. I put it onto number 2 for 7 minutes. Stop machine from time to time to scrape the sides. Then, with dough scraper, scrape dough out of the bowl & flour your kitchen counter a bit with T 65 flour & your hands too, to prevent sticking! Knead the dough with a few stretch & folds to strengthen the gluten within! The dough is very wet!!! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit in a warm place to double in size. This took my dough 4 hours. The dough is still wet! Use dough scraper to help you! Scatter your chosen banetton with wholemeal rice flour, all over & on all sides & also onto the bottom to prevent sticking from the dough later & also to form the lovely lines on the top & sides of your bread!!!  Form the dough into the shape of your banetton to fit it. Place the seam upside in your banetton. Place it again it a closed plastic bag in a warm place & let it double in size. This took my last rise 3 hours.
  2. Preheat your oven to 225°C (437 F) for 10 minutes. I also poured boiled water in a oven proof pot to create steam in your oven. Open plastic bag & place a bread silpat on your oven rack. Carefully turn your bread upside down out of your banetton in one quick movement. Now, your bread dough is lovely patterned on top & on the sides. Make slashed into the top of the dough, just like you want! 🙂 Place into the hot oven & bake for 35-40 minutes until browned on all sides & cooked though. Check oven often to prevent burning. Lower your oven temperature if you need to.
  3. When your bread is ready, risen & golden, your house will smell absolutely amazing! My dough was 919 gr! Put onto a wire rack to, cool down completely! Slice & munch! Store in an organic bread bag!

You might like these other sourdough breads!

  1. Semolina Sourdough Breads!
  2. Olive Sourdough Breads!
  3. Hazelnut Buckwheat Sourdough Bread!
  4. Semi-Wholegrain Sunflower Bread!
  5. Wholewheat-Spelt-Rye Sourdough Bread!
Advertisements
Posted in Gardening, Recipes

Oatmeal Rhubarb Breakfast!

This morning, I invented this lovely warm oatmeal breakfast.

Delicious!

I harvested the 1st fresh rhubarb from our allotment! It was 766 gr in total, ooh yes! I used a lot green-red stalks for a lovely home-made crumble, I made this delicious one! The other 3 stalks, I used for this lovely breakfast! It is easy to make, fresh & super yummy too! 🙂

The 1st rhubarb from the garden = 766 gr!

Recipe: For 3 persons

Ingredients:

For the oatmeal:

1 + 1/4 cup (115 gr) gluten-free small-sized oats

1 cup (250 ml) water

1 cup (250 ml) unsweetened soy milk

For the rhubarb compote:

3 stalks of fresh rhubarb, cleaned, washed, pad dry, cut up into smaller pieces, each about 2-3 cm

3 tablespoons of water

organic cane sugar: about 2 tablespoons

Method:

  1. Make your oatmeal. Add all ingredients into a medium cooking pot. Stir & bring to the boil. Boil on medium-heat until your oats have been cooked. This took my oats 15 minutes. Keep warm.
  2. At the same time, put rhubarb pieces into fitted cooking pot. add water & stir often, bring to the boil. When rhubarb is started to soften, add cane sugar & stir round into the rhubarb. Boil until just cooked through & check with a fork. The rhubarb pieces has to be tender & cooked through. The pieces don’t all need to fall apart! Check if you find it just sweet enough. I like to still taste the tang of the rhubarb but yet a bit sweet!
  3. Serve at once: spoon your oatmeal at one side of the plate. Spoon your compote on the other side of the plate & serve at once & enjoy with your loved one & a cup of tea. 🙂
Posted in Recipes

Vegan Chocolate Chip Almond Sourdough Buns!

Today, I invented & made these glorious delicious chocolate chip almond sourdough buns! yes, that sounds so delicious & yummy right?

Well, they are! Just look at them:

Just coming from the oven!

Recipe: For 11 buns

Ingredients:

For the buns:

100 gr active oat sourdough (This is a more stiffer sourdough)

450 gr organic 5-grain & 3 flake flour (Mine had wholemeal flours & white flours in it.) My mix was Markal organic 5 grains + 3 flakes: White flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

60 gr unsweetened soy milk

200 gr warm water

7 gr raw cane sugar

40 gr vegan milk chocolate chips

20 gr soft vegan butter

20 gr white almond flakes

6 gr salt

Just before baking, to brush tops of the buns with:

melted vegan butter

Just brushed with melted vegan butter & slashed!

Method:

Day 1:

  1. In the evening, make your bread mix. Take Kenwood machine & place dough hook in. In fitted bowl ad first 6 ingredients. This is the sourdough, 5-grain flour, soy milk, warm water, cane sugar, vegan milk chocolate chips & almond flakes. If you have a stronger aged oat sourdough, it is possible that you need to add more warm water, bit by bit,…otherwise you don’t end up with a nice sourdough, the inside will be too dry then! Start mixing on low-speed, aka number 2 for 2 minutes. Then leave the dough to rest for 20 minutes. The flour is allowed to absorb the moisture = autolyse. Now, ad last 2 ingredients. This is the margarine & the salt. Start mixing again on medium-speed, aka number 3 for 5 minutes. Then, turn up to 5 & mix for 5 minutes more.
  2. Take dough out of the bowl & place onto kitchen top. You don’t need no flour here! With your hands, knead for another 3 minutes, to stretchen the gluten inside! That is what we want. I do the stretch & fold principle. Then, turn the dough again! This during 15-20 minutes. Your dough has to be smooth! Shape a boule shape. Oil a big bowl & place dough in it. Place closed plastic bag over it. Leave on the kitchen counter, sitting on a big towel, to rest for 1 night.

Day 2:

  1. In the morning, after 8-12 hours of rising, remove plastic bag. Your dough has doubled or tripled in size! Place dough onto kitchen counter & weigh the dough. Mine was 850 gr. Divide with dough scraper into 11 equal sized & weighted portions. 850 gr divided by 11 = 77 gr each! It is easy this way. Roll each dough piece into a round ball, space them well apart onto a silicon baking sheet onto an oven rack. Take 2 oven racks to form 11 bread buns. Now, dust some 5 grain flour over the top surface of each bun to prevent sticking to the plastic bag that you are going to put over them to rise until doubled in size. This took my buns about 2-3 hours. Preheat your oven to 200 °C ( 392 F) for about 10 minutes. Melt some vegan butter. Just before placing the buns into the oven, make a slash with your dough scraper or a sharp knife in the middle of each bun & brush each bun , all over the top & sides with melted butter. Place into the hot oven & bake for about 25 minutes or until golden & baked through. Place each bun onto a wire rack to cool down completely! These buns are utterly delicious! MMM! Excellent with just some vegan butter or with vegan butter & apple/pear sirup!
MMM!

Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too! When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.

I have a version for a IMac, iPad, iPhone.
I also have a version in PDF-format.

Click onto the photo below :

Posted in Gardening, Recipes

Healthy Lunch Salad!

Yesterday, I invented this lovely healthy lunch or dinner. I even eat it like breakfast this morning! 🙂 So good, So yummy! You can eat it just like this but I will give you few other options too, just the way you like it! 😉 Doesn’t it look lovely?

Yummy food!

This recipe is super easy to make & you can serve it just like this, the easy way or add some other things in. I will show you at the end of this recipe with yummy suggestions!

Let’s make this recipe!

For 5 persons

Ingredients:

For the salad:

dry rinsed quinoa, enough for 5 persons

2 spring onions, washed, cleaned & cut up into rings (white & green part)

1/2 fresh cucumber, peeled & each round cut up into 4 pieces

about 10 small tomatoes, each one cut up lengthways into 2

1 + 1/2 stalk of green celery, cleaned, cut up into smaller pieces

black pepper

some Maldon sea salt

fresh washed, spun dry, young salad leaves from the garden, like yellow purslane, mustard greens, cut away green salad leaves, cut away red salad leaves, …

fresh washed, spun dry, herbs from the garden like chives, chervil, …

For the dressing:

3 tablespoons of a fruity extra virgin olive oil

1 + 1/2 tablespoon of a good aged balsamic vinegar

5 grins of black pepper

a few pinches of Maldon sea salt

Method:

Cook quinoa according to packet instructions & add celery bits too. I added a bit of a good vegan stock to it. Cook until just al dente. Drain excess water, if you need to. Drain well. Spread quinoa & cooked celery bits onto a big plate & place into the fridge to, cool down completely, for at least 1 hour. After that, add cucumber, spring onions & tomatoes. Mix it through the quinoa. Season with some black pepper & some salt, but not too much. Place back into the fridge to cool down a bit more.

Make the dressing. Place all ingredients into a fitted empty jam pot & screw lid on. Shake jam pot up & down a bit & taste. It has to taste fab!

Plate up! Place a lot of the mixed salad leaves & herbs onto your plate. Spoon the quinoa-veggies mix on top, in the middle of your plate, as much as you like. Finally, spoon your dressing all over your quinoa-veggies mix. Let’s eat! MMMM!

Variations:

  1. Eat it like this + dressing + some lovely vegan feta or real marinated feta cubes!
  2. Eat it like this minus the dressing + serve with some good organic pork gyros with some added red bell pepper strips fried in olive oil!
  3. Eat it like this + dressing + poached organic chicken fillets!
  4. Eat it like this + dressing + roasted white fish or roasted salmon!
Posted in Recipes

Vegan Wholewheat Pancakes with raspberry vanilla sauce!

Hello lovelies!

Today, I invented these lovely vegan wholewheat pancakes. I topped them with a super easy raspberry sauce.

I used frozen raspberries, added 1 sachet of vanilla cane sugar & 2 tablespoons of water. Heated it on medium-heat & after 5 minutes your lovely sauce is ready to pour on top of each pancake! Super filling are these lovely wholewheat pancakes. I ate 2 & they really fill you up! I didn’t use any sugar nor oil the pancake batter! Ooh yes!

Recipe: For 6 thicker medium pancakes

Ingredients:

For the pancakes:

1 cup (155 gr)  of wholewheat flour

1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, mix & leave to stand for 10 minutes until thickened)

250 ml unsweetened soy milk

For the sauce:

260 gr (2 cups + 1/4 cup) frozen raspberries

2 tablespoons of water

1 sachet (8 gr) organic vanilla cane sugar

Method:

  1. Take medium bowl & add wholewheat flour. Add flax egg & mix with a whisk. Now, pour soy milk onto the mix & mix in. Your batter is now ready & will be thicker!
  2. Place frozen raspberries, vanilla cane sugar & water into a fitted cooking pot & bring to the boil. Boil until fully unfrozen & cooked through. The sauce must be thickened a bit. Boil for about 5-10 minutes. I serve my sauce half warm.
  3. Heat oil into a hot pan. When super hot, pour small soup paddle of batter into the centre of the pan. With the back of a spoon, spread the batter evenly round in the base of the pan. Fry for about 2 minutes or more or until one side is fully baked & with help of a pancake flipper & fork, flip the pancake over & fry the other side for 1 minute or more, until fully baked. Repeat. Re-oil your pan if you need to. Stack the pancakes onto a clean big plate & place another big plate on top of it to keep warm. Makes 6 thicker pancakes! To serve: Top a pancake with the lovely warm sauce on top! Yummy!! 🙂   ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free! 

    Click onto this photo to subscribe!
Posted in Recipes

Easy marinated chicken dinner!

We often, savour this lovely dinner with marinated chicken! This lovely delicious marinated chicken dish is so easy to make & uses only 4 ingredients! Then, you have to let the flavours mingle for 3 hours in the fridge. Pour it all into a fitted oven dish & bake for about 30-35 minutes in the hot oven & done! 🙂 I served it with a leek potato stoemp. Super yummy!

MMMM!

Recipe: For 2 persons

Ingredients:

For the marinated chicken:

1 double chicken fillet, chopped into smaller pieces

2 tablespoons of a good honey, I used organic sunflower honey

2 tablespoons of a good mustard

2 tablespoons of a good low-sodium soy sauce

juice of 1 lemon

For the rest:

500 gr peeled white potatoes

350 gr-400 gr leek, well-washed, cleaned, white & green parts kept, cut up into smaller rings

a bit of butter ( I used lactose-free)

a splash of unsweetened soy milk

black pepper

sea salt

a fruity extra virgin olive oil

Method:

  1. About 3 hours & 30 minutes before dinner, make your marinade. Take a smaller bowl & add all marinade ingredients. Whisk together with a small whisk. My honey was a bit more dense & less fluid so whisk away! Now, put chicken pieces into the marinade & see that every piece is well coated into marinade. Cover & place into the fridge to marinate for at least 3 hours!
  2. Preheat oven to 180°C (350 F) for 10 minutes. Take marinade & chicken out of the fridge & remove the cover. Put it all, inclusive the marinade into a fitted oven dish so that the chicken pieces sit in 1 layer into the dish. Bake in the hot oven until browned, cooked through & caramelised! this will take about 30 to 35 minutes. Check often to prevent burning! I turn my chicken pieces in half of the cooking time to brown evenly into the marinade! The marinade will thicken into the oven & will be reduced in the end! So you end up with a lovely tasty sauce! 😉 Yum!
  3. Cook your potatoes in boiled water. Drain & set steam free. Add a knob of butter & a splash or 2 of soy milk. Add some grated fresh nutmeg, black pepper to your liking & some sea salt too. Mash. Taste. It has to taste fab!
  4. At the same time, take cooking pot & add some oil. When hot, add chopped leek & stir fry until cooked through & yummy. I added some black pepper & some salt. This will take about 7 minutes on higher heat. Add this to the mashed potatoes. Stir everything round into the mash & check the seasoning. Keep warm until ready to serve.
  5. When chicken is fully baked, your house will smell amazing! The chicken is very tender & juicy & bursts with flavour! Preheat 2 white plates & serve the mash besides the oven baked chicken pieces & their lovely sauce. See photo above! Enjoy, lovely people! xxx
Posted in Recipes

Sourdough Kamut Bread Rolls!

2 days ago, I invented & made these delicious Kamut Sourdough Buns! An easy recipe that is adaptable from the previous recipe aka my semolina sourdough bread but I changed only one ingredient. The semolina flour , I changed into organic kamut flour, I used the same quantity so 250 gr organic kamut flour.

Ready to cool down!

Let’s look at that interior:

Recipe: For 9 bread rolls

Ingredients:

190 gr oat sourdough

270 ml warm water

260 gr organic white flour (T 65)

250 gr organic kamut flour

9 gr salt

Method:

  1. Take Kenwood Major & place dough hook in. In bowl, add oat sourdough & warm water & mix on low-speed number 1-2 for 1 minute. In another bowl, add white & kamut flour & salt. Mix well with a spoon. Now, pour flour-salt mix to the sourdough-water mix. Knead on low-speed , number 2 for 3 minutes & then turn speed up to number 4-5 for 5 minutes of kneading. Then, take out of the bowl with your clean hands and a dough scraper. You don’t need any flour!!!! Knead the dough by hand for another 3 minutes or so. I did the stretch & fold method a few times to stretch the gluten within! Then, I lined a Bread Silpat & placed it onto an oven rack. I formed 9 rolls aka buns of them & shaped them round. Make them as big or as small as you want. You have to know, that they will expand! I rise this sourdough for 1 long 6 hours rise! Scatter some kamut flour over the surface top & sides of each roll to prevent sticking to the closed plastic bag.
  2. Place each into a closed plastic bag & let it rise for 1 long rise for 6 hours in a warm place!!! They all will slowly rise! When ready to bake, preheat your oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Place just boiled water in a ceramic dish besides your bread tin & close your oven. Lower heat to 200°C (392 F) & bake for about 25 minutes.
  3. When ready, buns are browned & risen. Tap on the bottom to see if baked through. If it sounds hollow, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days! Do you have any tips in scoring your bread tops better? Do I have to slash deeper?         Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too! When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.

I have a version for a IMac, iPad, iPhone.
I also have a version in PDF-format.

Click onto the photo below :