Sourdough bread

Landbrot (German country-style rye bread) from "Bread" by E.Treuille & U.Ferrigno

czyli nasz chleb zytni na zakwasie

INGREDIENTS

for the starter
2.5g fresh yeast (or 1/2 tsp dried yeast)
3 tbsp water
50 g white flour (strong, czyli chlebowa, ale moze byc zwykla)
1 tbsp milk

for the dough
10 g fresh yeast (or 1 1/2 tsp dried yeast)
350 ml water
350 g rye flour
100 strong white flour
2 tps salt

1. To make the starter sprinkle the yeast into the water in a bowl; stir to dissolve. Mix in the flour and milk. Cover with a tea towel and leave to ferment at room temperature for at least 12-18 hours. The mixture will be bubbly and pleasantly sour smelling.
2. To make the dough sprinkle the yeast into 250 ml of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flours together in a large bowl. Make a well in the centre and add the yeasted water and starter.
3. Use a wooden spoon to draw enough of the flour into the starter mixture to form a thick batter. Cover the bowl with a tea towel and leave to "sponge" until frothy and riser, 12-18 hours.
4. Add the salt to the fermented batter, then mix in the flour. Stir in the reserved water, as needed, to form a stiff, sticky dough.
5. Turn the dough out on to a lightly floured working surface. Knead until smooth and elastic, about 10 minutes. Leave to rest for a further 10 min.
6. Shape the dough into a round loaf. Place on a floured baking sheet. Dust the loaf with flour.
7. Cover and prove until doubled in size, about 1 1 hours.

Bake in the preheated oven 180ºC for 1 1/2 hours, until hollow-sounding when tapped underneath. Leave to cool on a wire rack.

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Cheese & Walnut Scones

MAKES: 8

preparation time:
15 minutes
cooking time:
15 minutes

1. Pre-heat oven to 220ºC
2. Grease a baking tray thoroughly.
3. Sieve the self-raising flour, salt and baking powder into a large bowl and blend together.
4. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and walnuts.
5. Break the egg into a measuring jug, make up to 150ml with milk, beat lightly.
6. Stir the egg mixture into the dry ingredients and mix to a soft dough. Turn out onto a lightly floured work surface knead lightly.
7. Roll out the dough to a thickness of approximately 3cm. Use a 6cm round cutter to cut out the scones.
8. Place on the baking tray, brush with a little milk, place in the oven for 15 minutes until golden. Cool on a wire rack
9. To make sweet plane scones leave out cheese and walnuts, add sugar.

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Beef à la Asia

(with blue cheese and mushrooms)

Skladniki

• "ladna" wolowina (ilosc zalezy od tego jak bardzo jestescie glodni,ja zwykle kupuje dwa dosc grube plastry) pokrojona na male kawalki
• blue cheese (Canzona wyprobowany ale kazdy inny im bardziej blue tym lepiej kilka kawaleczkow ale nie za duzo)
• pieczarki (ok. 5 srednich)
• pieprz
• sól
• kostka rosolowa
• sliwki suszone (optional to moj ostatni wynalazek bardzo dobrz sie sprawdza)
• czerwone wino (optional)
• cebula czosnek
• smietana
• olej

1. najpierw kroimy wolowine, cebule i pieczarki oraz obieramy czosnek
2. na oleju smazymy cebulke i dodajemy wolowine mieszamy na malym ogniu az wypusci sok
3. dodajemy bardzo duzo pieprzu i czosnku podlewamy rosolkiem z kostki rosolowek i od razu dodajemy sliwki suszone
4. nastepnie wrzucamy pieczarki a na samym koncu blue cheese i czekamy az sie roztopi
5. cala potrawka przez caly czas musi byc w sosie dlatego ja ja podlewam albo ta kostka rosolowa albo czerwonym winem na samym koncu dodajemy soli (jesli uzywam kostki to sol jest juz niepootrzebna a dowiedzialam sie ost atnio ze jak do wolowiny na poczatku gotowania doda sie soli to mieso robi sie twarde, od tego czasu staram sie wogole nie dodawac soli)
6. jesli wszystko jest juz miekkie zdejmujemy patelnie z ognia i po chwili dodajemy troche smietany (ale tez niekoniecznie choc ze smietana jest lepsza)
7. to wszystko jest najlepsze z ziemniakami i cukinia albo brokulami

Polecam bo bardzo dobre i latwe do przygotowania

Asia

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Bombay Potatoes - Bombay Aloo

Serves 4

1. Parboil the potatoes (whole or each cut in 4 pieces).
2. Put the ghee (butter, oil) , spices, tomato purée, yogurt and salt in a saucepan. Bring to the boil and simmer for 5 minutes.
3. Add the potatoes to the pan and cook with a lid on. Transfer to an ovenproof dish, cover and cook in the preheated oven at 180°C for about 40 min, untill the potatoes are tender and the sauce has thickened.
4. Serve immediately with curry, naan bread and chutney.

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BBC Online - Gary Rhodes' New British Classics - Recipes

Pork with apricot and sage stuffing

& Hazelnut mashed potatoes

• The chicken livers are best bought 24 hours in advance and left to soak in milk. This draws the bitter flavour from the livers, giving them a fresher taste. Once soaked, dry on kitchen paper.
• Pierce the loin through the centre of the meat and from end to end using a long, sharp carving knife. Make this cut approximately 5cm (2in) deep, creating a passage to fill with the apricot and sage stuffing. Now refrigerate until needed.
• For the stuffing, place the shallots or onion in a saucepan with the cider. Bring to the boil and allow to reduce until almost dry. Leave to cool.
• The mushrooms can now be quickly pan-fried in a small knob of butter until softened. Season with salt and pepper and leave to cool.
• Heat a frying pan with a little cooking oil. Once hot, add a knob of butter and fry the livers for 1-2 minutes on each side, seasoning them with salt and pepper. Leave to cool. Once cold, the livers can either be finely chopped or blitzed in a food processor. If you are mincing your own pork, also mince the livers, using a fine mince plate. Place the minced pork in a bowl that is sitting over a bowl of ice. This helps to keep the meat firm and makes it easier to mix. Season with salt and pepper before mixing in the chicken livers. Add one egg at a time, mixing thoroughly. The mixture should be bound together and firm.
• Now mix in the cold shallots, mushrooms and apricots along with the chopped sage and breadcrumbs. Check for seasoning, adding more if necessary. Pan-fry a spoonful of the mixture (like a mini-burger) to check that the flavour is right for you. Fill a piping bag with the mix, making sure it has a piping hole at least 5cm (2in) diameter. Insert the tip of the piping bag into the cut at one end of the loin and squeeze until the cavity becomes full. It’s best to be as generous as possible to give a good quantity of the filling. Any excess stuffing can be rolled in buttered foil, creating a log shape, and baked for just 20-25 minutes in the oven. You’ll have extra stuffing to offer with the dish.
• Place 2 rashers of bacon over each end of the loin and tie with string to hold them into place. The fat on the loin can be scored with a sharp knife before gently tying between each bone to keep its neat cylinder shape. Once filled, the loin is best refrigerated for a few hours before roasting.
• Pre-heat the oven to 200C/400F/Gas 6.
• To roast, heat a large roasting tray with the cooking oil. Season the joint with salt and pepper. Once hot, seal either end of the loin in the pan, giving a golden brown finish. To prevent the bacon from sticking to the pan, lightly dust both ends in plain flour. Next seal and colour the fat side on a medium heat. Once totally golden brown, turn on to the bones, place in a pre-heated oven, and roast for 50 minutes - 1 hour, basting with the fat in the pan every 10-15 minutes. The skin removed for crackling can simply be scored with a sharp knife, salted well, placed in a separate tray and put directly into the oven. As the loin is roasting, the crackling will become very crisp.
• For the last 10-15 minutes of the roasting time, remove the loin from the oven, pouring away any excess fat. Return the loin to the pan and cover the golden brown joint with the lemon honey, Continue to roast, basting every 5 minutes. The honey will become thicker and sit on the joint to give it a rich glaze.
• Remove the pork from the pan and leave to rest. The roasting tray can now be heated on top of the stove, boiling any honey left on the base. As this reduces without burning and becomes even thicker, spoon some over the resting loin. Now add the white wine or cider to the pan and mix well with any sediment left in the base. Add the jus/gravy, if using, and bring to the simmer. Skim away any fat from the sauce, season with salt and pepper and strain through a fine sieve. The gravy is now ready.
• If you’re making a cream sauce rather than a gravy, add the chicken stock once the cider has reduced. Boil and reduce by half before adding the cream and bringing to a simmer. Season and strain, and the sauce is then ready. It’s important that the pork has at least 15-20 minutes resting time before you remove the string and carve between the bones. The stuffed loin can now be served offering the gravy or cream sauce separately.

Note: for this recipe, I’m using a six-bone joint, which will give you the same number of very generous portions. It’s also important to ask your butcher to remove the "chine" bone. This is the central piece that connects the joint to the opposite loin. Once this has been removed, you will be able to cut between each bone without any problems.

Mashed potatoes

This alternative flavour gives the mashed potatoes a completely new face. The quantities are really down to personal taste, but a simple guide is to add 1 teaspoon each of oil and chopped nuts for every portion. For a cleaner taste, the hazelnuts should always be completely peeled of skin before chopping.
Hazelnuts can be bought shelled and peeled, which will save you preparation time. These can now be "roasted" with a trickle of oil in a frying-pan. The nuts will colour very quickly, giving a good, rich flavour.
Chopped parsley can also be added at the end.

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Pork with aniseed and cinnamon

& Stir-fry vegetables

(Delia Smith)

• Fry onion, garlic, ginger and pork for 5 min,
• Transfer to the ovenproof dish, add cinnamon and anisee and stew slowly for an 1/1,5 hours
• Stir-fry vegetables (10 min)
• Serve with rice.

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