Adapted from World Peace Cookies and Malted Chocolate Chip-Pecan Cookies, due to the lack of cocoa powder in my house, can you believe it?
300g butter
300g sugar
1/2 tsp fine sea salt
350g all-purpose flour
100g malted milk powder -- I used Horlicks
2 tsp baking powder
100g cocoa nibs -- lightly toasted to bring out the fragrance
Cream butter and sugar and salt until light.
Add flour, malted milk powder and baking powder.
Stir in cocoa nibs.
Portion with a cookie scoop -- I used a 2 tsp one. Chill for an hour.
Preheat oven to 180C. Use a cup or similar item to flatten the domes a little before baking.
Thursday 26 September 2019
Wednesday 25 September 2019
Quick Sourdough bread
Ingredients
500g ripe 100% sourdough
200g all-purpose flour
200g bread flour
20g salt
10g psyllium husk
120g water
30g water
Mix the sourdough, flours, salt, psyllium husk and water.
Basinage with remaining 30g.
Fold every 30 minutes 4 times.
Divide into bannetons, and proof for an hour.
Bake at 220C with steam.
500g ripe 100% sourdough
200g all-purpose flour
200g bread flour
20g salt
10g psyllium husk
120g water
30g water
Mix the sourdough, flours, salt, psyllium husk and water.
Basinage with remaining 30g.
Fold every 30 minutes 4 times.
Divide into bannetons, and proof for an hour.
Bake at 220C with steam.
Herman Waffles
Adapted from an old waffle machine recipe that my family has been using for the longest time. This recipe is for a normal, thick waffle iron.
6 eggs
450g wheat flour
600g Herman starter
15g salt
100g butter
200g cream
Whisk the eggs, flour, Herman and salt altogether.
Whisk in the butter.
Whisk in the cream.
Let rise for 1 hour, and cook on waffle iron.
Notes
The reason for using so much Herman is to allow you to mix and use the waffle batter quickly.
6 eggs
450g wheat flour
600g Herman starter
15g salt
100g butter
200g cream
Whisk the eggs, flour, Herman and salt altogether.
Whisk in the butter.
Whisk in the cream.
Let rise for 1 hour, and cook on waffle iron.
Notes
The reason for using so much Herman is to allow you to mix and use the waffle batter quickly.
Monday 22 July 2019
Broccoli Sauce
This recipe is adapted from the inimitable Smitten Kitchen. The version below has been through multiple iterations, but the thing I always disliked having to cook the broccoli by steaming or par-boiling it first, because there is a perceptible loss of flavor.
By chopping up the broccoli first, and using a wider, casserole pan, there is enough liquid to cook the broccoli straight in the pan. I used my Magimix cubing accessory, as I needed it to blend the resulting sauce anyway.
Ingredients
100g butter
1 white onion -- chopped
2 garlic cloves -- peeled and smashed
500g broccoli -- about 2 small heads*
250g cream
Salt and black pepper to taste
1 bay leaf
Prepare broccoli by washing and removing the stem. Cube the head as best as you can, to about 5mm.
Use a wide pan. Melt butter. Saute onion and garlic until translucent. Add broccoli and salt, and when the pan is hot again, pour in the cream.
If necessary, add just enough water to almost cover the vegetables. If you need to use more than 150ml, transfer to a wider pan.
Add more salt, black pepper, chilli flakes and bay leaf.
Simmer until the broccoli is almost fully cooked.
Remove from heat. Blend until smooth.
Serve over pasta with lots and lots of parmesan, and chilli flakes if desired.
Notes:
This makes a lot of sauce. I would say enough for about 600-800g of dry, long pasta, like linguine.
It freezes very well, and I make it in large quantities for my lunches at home.
When serving over pasta, I cook the pasta, reserving some pasta water. Then I reheat the sauce, stir in the pasta water, and toss the noodles in.
To make broccoli soup: Make a very loose roux-based cream soup, and take it off heat. Warm up the broccoli sauce, then stir in the soup. Start with a little soup first, but once the sauce is loosened up, just pour in the soup. A ratio of about 100g sauce to 200g milk is ideal.
By chopping up the broccoli first, and using a wider, casserole pan, there is enough liquid to cook the broccoli straight in the pan. I used my Magimix cubing accessory, as I needed it to blend the resulting sauce anyway.
Ingredients
100g butter
1 white onion -- chopped
2 garlic cloves -- peeled and smashed
500g broccoli -- about 2 small heads*
250g cream
Salt and black pepper to taste
1 bay leaf
Prepare broccoli by washing and removing the stem. Cube the head as best as you can, to about 5mm.
Use a wide pan. Melt butter. Saute onion and garlic until translucent. Add broccoli and salt, and when the pan is hot again, pour in the cream.
If necessary, add just enough water to almost cover the vegetables. If you need to use more than 150ml, transfer to a wider pan.
Add more salt, black pepper, chilli flakes and bay leaf.
Simmer until the broccoli is almost fully cooked.
Remove from heat. Blend until smooth.
Serve over pasta with lots and lots of parmesan, and chilli flakes if desired.
Notes:
This makes a lot of sauce. I would say enough for about 600-800g of dry, long pasta, like linguine.
It freezes very well, and I make it in large quantities for my lunches at home.
When serving over pasta, I cook the pasta, reserving some pasta water. Then I reheat the sauce, stir in the pasta water, and toss the noodles in.
To make broccoli soup: Make a very loose roux-based cream soup, and take it off heat. Warm up the broccoli sauce, then stir in the soup. Start with a little soup first, but once the sauce is loosened up, just pour in the soup. A ratio of about 100g sauce to 200g milk is ideal.
Friday 24 May 2019
Lumpenbrot
I have been informed by my live-in German that this is a inappropriate name for the bread because it means rags, and the actual name, Wurzelbrot, is far more appropriate. And yet.
200g 100% hydration sourdough -- fed in the last 4 hours and active
300g plain flour
300g bread flour
14g salt
390g water
Mix everything together.
Put into container. Fold every 30-40 minutes 4 times.
Cold ferment for 24-48 hours in the fridge.
Dust countertop with lots and lots of flour. Turn dough out, and pat roughly into a 25 by 30cm rectangle. Dust flour on top to prevent sticking.
Cut into 3 rectangles.
Bake at 250C for 8-12 minutes, until golden brown.
200g 100% hydration sourdough -- fed in the last 4 hours and active
300g plain flour
300g bread flour
14g salt
390g water
Mix everything together.
Put into container. Fold every 30-40 minutes 4 times.
Cold ferment for 24-48 hours in the fridge.
Dust countertop with lots and lots of flour. Turn dough out, and pat roughly into a 25 by 30cm rectangle. Dust flour on top to prevent sticking.
Cut into 3 rectangles.
Bake at 250C for 8-12 minutes, until golden brown.
Sunday 6 January 2019
Hefe-Muerbeteig
Adapted from Hefe Und Mehr to use Herman, with measurements reflecting a suitable size for my food processor
Yeast Dough
130g Herman starter
90g milk
2 eggs
266g all-purpose flour
114g bread flour
lemon peel
1/4 tsp salt
20g sugar
50g butter
Shortcrust Pastry
160g all-purpose flour
70g butter
40g sugar
Mix all ingredients for yeast dough except sugar and butter in food processor. Rest for 20 minutes.
Process with all of the sugar. It is ready when you cannot feel the sugar grains in the dough.
Process with all of the butter. Rest for 1-2 hours.
Blend all shortcrust pastry ingredients together, either by hand or in the food processor.
Before proceeding to the next step, the yeast dough should smell yeasty and puffed up about 30-50%. The shortcrust pastry should be cold to touch, otherwise, chill it for about 30 minutes.
Knead both doughs together until they are homogeneous. At this point, you may divide into your desired portion sizes. Let rise again before rolling out, adding toppings and baking.
Bake at 180C.
Notes:
I just rub the shortcrust pastry ingredients together by hand until sandy and fine. If it comes together, great, but it works just even if that does not happen.
This makes 4 portions that are just right size for a 9-inch/22.5cm pan, with the sides coming up just a bit, which works really well for containing moisture from the baked fruit. You can also just roll it out and just use it flat, but I would not recommend it for a wet or fruit topping.
I typically will chill the dough overnight in my homemade bread retard box and use the next day, but in my experience, with this large amount of Herman, it should be ready to go into the oven about 2 hours after dividing into portion sizes.
Yeast Dough
130g Herman starter
90g milk
2 eggs
266g all-purpose flour
114g bread flour
lemon peel
1/4 tsp salt
20g sugar
50g butter
Shortcrust Pastry
160g all-purpose flour
70g butter
40g sugar
Mix all ingredients for yeast dough except sugar and butter in food processor. Rest for 20 minutes.
Process with all of the sugar. It is ready when you cannot feel the sugar grains in the dough.
Process with all of the butter. Rest for 1-2 hours.
Blend all shortcrust pastry ingredients together, either by hand or in the food processor.
Before proceeding to the next step, the yeast dough should smell yeasty and puffed up about 30-50%. The shortcrust pastry should be cold to touch, otherwise, chill it for about 30 minutes.
Knead both doughs together until they are homogeneous. At this point, you may divide into your desired portion sizes. Let rise again before rolling out, adding toppings and baking.
Bake at 180C.
Notes:
I just rub the shortcrust pastry ingredients together by hand until sandy and fine. If it comes together, great, but it works just even if that does not happen.
This makes 4 portions that are just right size for a 9-inch/22.5cm pan, with the sides coming up just a bit, which works really well for containing moisture from the baked fruit. You can also just roll it out and just use it flat, but I would not recommend it for a wet or fruit topping.
I typically will chill the dough overnight in my homemade bread retard box and use the next day, but in my experience, with this large amount of Herman, it should be ready to go into the oven about 2 hours after dividing into portion sizes.
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