Over on my sourdough blog today…sourdough breadsticks…pop over if you fancy checking them out…
I’ll be sharing these at this week’s Fiesta Friday and hope there’s enough to go round…
There’s been a lot of sourdough action in my kitchen recently, and I mean a HUGE amount, of which I will have exciting news to share with you all soon. In the meantime, a thrown together meal from the weekend that worked very nicely…
I had some bubbly active starter readily available, and someone on Facebook mentioned sourdough naan breads, and that was that…I decided to see what I could create…luckily I took some notes…
Makes 4 small breads
50g active sourdough starter
100g natural yoghurt
150g plain/all purpose flour
20g olive oil
Mix everything together well, knead it briefly then cover and set aside. Let it prove for an hour or so.
Next, split the dough into 4, make the portions into balls, flatten and on a floured surface, roll them out into rounds about 5mm thick – my rounds were very very rough as you can see!
Heat a tawa or large wide pan over a medium heat. Place the breads into the dry pan and cook for several minutes until the surface starts to brown in places.
Turn the breads, sprinkle the surface with olive oil to keep it moist, and cook the underside until cooked through.
Once cooked, stack the breads onto a plate lined with a tea towel and wrap them to keep them warm.
Eat at will!
I served mine with some za’atar mixed with olive oil; some tahini, buttermilk and lemon juice dressing; and a dip made of chickpeas and spinach cooked with green harissa, cooled and blended with tahini, lemon juice and water.
A very nice dinner indeed 🙂
Have a great week…
Laura’s recent post about eating a rainbow made me realise it’s been far too long since I shared some of my food; colour fills my world, my kitchen cupboards (the spices, the crockery, the vegetables..) my wardrobe, and definitely my plate…
I can’t imagine not eating a variety of colourful flavourful dishes throughout the week. Not only is it good for your health, it’s HAPPY food! Happiness on a plate!!
This summer I decided to follow in the steps of many of my US food blogger family members and invest in a gas grill/BBQ to be able to cook outside when the temperatures rise and not turn on the ovens in my kitchen unless really necessary. Every time we use the BBQ I therefore also ask my husband to grill stocks of vegetables for me to use through the week…
A sea of goodness and possibility on our new grill/BBQ
I love these vegetables freshly cooked, cold, reheated, marinated, turned into dips, in endless ways. Having them already cooked means that they are full of that great chargrilled flavour and immediately ready to use…I like that too!
I think my favourite, which isn’t shown here, are whole grilled aubergines, the flesh becomes meltingly soft and so good for some many salads or dips, or used here as a perfect boat to fill with all sorts of my concoctions – including this one which was made from spinach, fresh coriander and hazelnuts, then drizzled with a nut butter dressing and sprinkled with Aleppo chilli flakes…
The red peppers are great for salads, dips, harissa, sauces, like this red pepper homous…
I like nothing more than making up some sort of salsa verde, (which is what the two first pics are below), whether it’s based on chimichurri, chermoula, an Indian coriander chutney, or any mix of fresh herbs, garlic, spring onions, spices, olive oil, vinegar or lemon juice, maybe add some pomegranate molasses, and marinate chopped roasted vegetables with it, and leaving them to develop great flavours together…
Salsa verde always goes well with sweet potato, the sourness from the lemon juice/vinegar/pomegranate molasses is a work of art against the sweetness of the potato
This concoction, as shown at the top of the post, is an example of everything in one bowl: lots of the chargrilled vegetables with a salsa verde of some sort. It got better day after day as the flavours developed.
My Instagram account shows even more of these dishes, and more details of what’s in them, but for now, enjoy the colours of my world…
This weekend I spent Saturday at the BBC Good Food Show manning the stand of my lovely friend Sanjay (Sanjay and I bottom right, above) and his even lovelier business Spice Kitchen UK, along with Sanjay himself and his lovely Mum, aka Mamma Spice…
Above: Sanjay and his Mum, and examples of their beautiful spice tins covered with beautiful wraps made from saris, handmade by Mamma Spice.
What a great way to spend a day, surrounded by such beautiful products, supporting lovely people and talking about spices. It made me realise just how much I know about spices, and food history, and ways to use spices, and the various spice mixes, it was a revelation to myself if no one else!
It also made me realise that the people I was talking to seemed to fall into 3 groups:
Those who love spices, and are comfortable and confident using them, and loved finding spices available of such great quality;
Those who are venturing into the world of spice and would like to learn how to use spices more in their cooking*;
And those who totally disregard spices and tell you that ‘they don’t like spicy food’.
And it’s this word ‘spicy’ that made me want to write this post.
When I talked more to this group of people, if they stopped long enough to chat, what I discovered is that most of them viewed ‘spicy’ food as hot, as in chilli hot. They’re experience has often only been hot curry and they haven’t been impressed and have therefore written off ‘spicy’ food as a result.
To me, food cooked with spices is full of flavour and aroma and warmth and layers. The decision to add chilli remains with the cook, although using spices is not a prerequisite for including chilli. I often use collections of slices in dishes where no chilli is included.
One lady told me specifically, and quite disdainfully, that she didn’t like spicy food and didn’t use spices, but her son did and she bought him a spice tin as a gift. Before she walked away, I couldn’t help myself and asked her if she makes Christmas cake; she answered that she does. So I asked if she puts spices in it; and she answered that she does, listing cinnamon, nutmeg, etc. And so, I said….you DO cook with spices 🙂
So, what does spicy food mean to you? Is it a description that has become synonymous with chilli hot food? Is a better description for food full of flavour developed from spices, but not chilli, ‘spiced’ food? What do you think?
*By the way, to those people who want to know more about cooking with spices, I highly suggest that you take time to read recipes and see how cooks and chefs put spices together. I would cook exactly to recipes for a while whilst building your confidence, then start ditching the measuring spoon and going with your gut. And remember that there is no right or wrong here, just degrees of flavour.
I fancied some oat cakes recently, I have no idea why, I haven’t had an oat cake for years, but sometimes something just takes your fancy doesn’t it?
So I decided to look up some recipes and see how to make them myself. There’s many recipes if you search for them, all with their slight variations; I read a few, got the basic idea, and devised my own plan.
I have continued foraging for wild garlic this week, in particular for the flowers; the plants are now flowering like mad and I think they’re so very pretty, as well as being tasty. I’ve collected them to use raw in and over dishes, and I’ve dried some in the oven for other experiments, so when I was pondering oat cakes, wild garlic was still very much on my mind.
For the first batch I made, above and below, I added crumbled, dried wild garlic flowers to the oat dough, as well as pressing dried flowers into some of them.
In the second batch, below, I added some dried and crumbled wild garlic leaves and added some non dried flowers instead to see how they would fare..
I also made a version with added sesame and pumpkins seeds, which worked well too, just not as pretty 😉
So whether you fancy some plain or pimped, here’s the recipe I used:
200g oats (I’ve used thick Scottish oats)
1/2 – 1 tsp salt to taste
50ml olive/rapeseed oil
A few tablespoons of boiling water
Preheat your oven to 160C fan, 180C.
Line 1 large or 2 medium baking trays with baking parchment.
Put 100g of the oats into a mixing bowl, and the other 100g into a blender and run it to make a fine oat flour.
Add the oat flour & salt to the whole oats and add any extra ingredients that you want to add: a handful of seeds, some herbs, spices, chopped nuts…the possibilities are endless.
Drizzle over the oil.
Add 2-3 tablespoons of hot water and start to mix it all into a dough, add extra water as necessary to bring it into a usable dough.
Generously flour your work surface and roll the dough out to about 3mm thick.
*This is the point at which I pressed the flowers into the oat cakes.
Cut out the oat cakes with cookie cutters, I used 6cm and 8cm diameter ones.
Use a palette knife or fish slice to lift the cut rounds onto the parchment paper.
Bake for 25-30 minutes, turning once halfway through.
*The time required to bake them may change depending on how much water you’ve added and what additional ingredients you’ve included.
Assess the oat cakes yourself to ensure they are as cooked and crunchy as you want them to be.
Allow them to cool to harden further.
Enjoy them on their own or adorned with whatever topping you like.
Store them in an airtight container. Mine softened after a couple of days but they were still good and the wild garlic flavour worked well.
My weekend brunch.
I hope you have fun with some oats cakes!
This loaf came about from pure experiment because I had some lovely lively starter and wanted to do something different with it, plus I have always got various cartons of buttermilk to hand nowadays, and so this idea was born.
This recipe produced a lovely silky dough which baked into a crusty loaf with a wonderfully soft interior and a great flavour, and the smell was amazing! Due to the inclusion of plain all purpose flour the crumb is pillow soft rather than the usual chewy sourdough crumb, and the buttermilk only adds to that.
I made this loaf with a ‘sponge’ method…
The evening before you want to bake the loaf mix:
100g of very bubbly lively starter
284ml carton of buttermilk
150g of all purpose flour
Mix it all together really well, get it as smooth as you can, then cover it and leave it out on your kitchen counter overnight. (Top 2 photos below)
Next morning it should have grown and be spongelike. (Bottom 2 photos above – you can see how much it’s grown between the two sets of photos)
300g strong white flour
A splash or two of warm water
Mix it all together roughly, cover again and leave for an hour. (Top 2 photos below)After that hour, bring it into a dough, not too tight, not too sticky, performing some pulls and folds in the bowl to pull it into a smooth dough. (Bottom 2 photos show before and after pulls and folds)
Cover and leave on the counter again.
After a couple of hours you should already see this dough growing happily, the dough may even be starting to grow out of the bowl already; perform just enough pulls and folds to pull it into a ball with a smooth finish, don’t handle it too much.
Place the dough, smooth side down, into a well floured banneton.
Cover with a plastic bag or shower cap and place in the fridge to slow down the proving process and to increase the flavour. You should find that it keeps growing nicely over the next few hours, even in the fridge, as below. This was how the dough looked after only a few hours in the fridge. It grows very fast!
When you’re ready to bake, take the banneton from the fridge and leave the dough to warm up to room temperature whilst your oven warms up.
Heat the oven to 200C fan/230c non fan.
When the oven is ready, place a piece of baking parchment over the top of the banneton, then place the pan you are baking it in over the top and invert it all together to turn the dough out into the pan. You should have a lovely pale dough that holds a good shape.
Slash as you like, then put the lid on the pan and put it in the oven to bake for 50 minutes.
After 50 minutes carefully turn the loaf out onto a rack to cool. Allow the loaf to cool for at least an hour before slicing.
As you will see, the crumb is closer than a standard sourdough, which is perfect for making my son’s school sandwiches. In fact, the interior of the loaf was softer than any bread of any type I’ve ever baked. I’ll definitely be baking loaves like this again and again.
And I have now made 3 loaves the same way, this was the third one, and again, the interior is beautifully soft…
I’ve also made a loaf with whole milk this week, but I’ll share that next time…in the meantime, I’ll take my loaves to this week’s Fiesta Friday and wish you a happy weekend!
NOTE: please always keep in mind that flours differ around the world, yours may need more or less liquid than mine, just as your oven may behave differently from mine.