Sourdough is now our home-yeast and after experimenting with very different recipes I found out that almost all recipe can be modified switching from the commercial yeast to the wild from.
I can’t say for sure that this works with every kind of sourdough but with mine I know that it works and I can trust “him”.
My previous version of challah has been always very much appreciated in my family and I was really surprised how even better it is since I use my sourdough. Finally this recipe became our standard for our breakfast on weekends so that I always prepare 4 loaves which are enough for 4 people and two breakfasts (usually Saturday + Sunday).
Usually we use the first challah after cooling down and we freeze the other 3 loaves. To defrost them we use a combination of low microwave + high temperature of forced air; if you don’t have an oven which would allow you this method, simply spray the loaf with water, place it into the cold oven and switch on to 220°C. After about 10 minutes it is crunchy again and perfect inside (still not warm but soft).
If you need to prepare only one loaf you can dived the recipe ingredients by 4 and for the egg you can use half egg for the second rising and the second half of it for the topping glaze.
The result is a wonderful soft challah, crunchy outside and the taste is divine
Combine the ingredients for the first step to activate the starter, simply stir with a fork and let rise in a warm place for a few hours until foamy and very fluffy. This can take a few hours, depending on your starter.
Ese receta fue una improvisación con lo que tenía teníamos en casa y salió tan sabrosa que pensé de escribirla.
¡La receta consiste en 4 ingredientes: chiles poblanos, maíz (de la lata), salsa Boloñesa y un Queso tipo Oaxaca (deshebrado). Se puede substituir la salsa Boloñesa por cualquier carne cortad en trocitos y condimentada con una salsa de tomates. Puedo imaginarme que eso se pueda hacer también con atún con tomates o camarones!
El queso Mexicano se puede substituir por mozzarella rallada o con cheddar rallado.
This recipe has been created with the ingredients that my son had on hand.
As only 4 ingredients were used, the preparation was very quick. In the fridge we had the poblanos, the Bolognaise sauce and the cheese, while in the pantry enough tin of con were ready to be used.
The Oaxaca cheese (completely new to me) reassembled to a dry mozzarella, the taste was similar, but more salted. A cheddar cheese would be a great variation as well.
This recipe could be prepared with other meat combined with tomatoes sauce (for example shredded chicken, chopped ham…) but I can imagine that with tuna (from the tin) or shrimps could be great as well.
I did not add spices as the Bolognaise was spiced enough, but some fresh cilantro would be perfect as well.
I was planning to prepare something like “Kotopoulo avgolemono ” (Greek chicken in lemon-egg sauce) with asparagus, but during the way home from home, the cold weather inspired me to prepare the meal on the open fire using my paella skillet.
If you cannot prepare this on the fire you may simply prepare this in your skillet, this will work for sure as well!
As the chicken was cooking I decided to skip the egg, the sauce was so delicious that I really did not need more and my fresh bread rolls came just out of the oven.
The result was extremely delicious a perfect warming and comforting meal!
The chicken was tender, juicy, the asparagus done but not too soft and the sauce: a real dream!
Spinach and cheese Greek pies are something delicious, they are very popular and you can find them ready to east in many places.
However other vegetables can be used for this preparation and today I’ve combined Eggplants (Melitzanes) with onion, carrots, peppers, cheese and… walnuts.
This description can be used and adapted to the ingredients you have on hand, but at the end please, season at your taste.
The strong ingredients I needed were tasty enough that today, and this happens very seldom, I didn’t use additional herbs. The result was a very tasty and beautiful vegetable pie!
This recipe has been prepared with the basic recipe I already posted for the “Pane Bruco – Caterpillar Bread”. The Caterpillar Bread basic sourdough is sufficient for two loaves, but you can prepare a Caterpillar Bread and some focaccia.
For the focaccia topping I used salt, rosemary and cherry tomatoes, but a plain focaccia is delicious as well. Other possible variations: olives, capers, sliced onions…..
Combine water and oil and pour over the focaccias. Work with your fingertips to traditional holes (don’t press though!) where the liquids will assemble!
A scrumptious very moist cake which will impress your family and friends and is perfect to feed many people!
The berry season will start very soon, the first strawberries are here, but don’t forget that you can prepare this cake with the berries you have on hand depending from the season.
I love this with mixed cherries from the garden especially if I will get a few wild and very scented strawberries!
You can add some liqueur or a few tablespoons of brandy to the jelly or to the cream too!
Last year I discovered how easy it is to bake with sourdough and I thought that it would be possible to create a super easy bread, to prepare it where I can’t measure the weight but I have fridge, oven and freezer.
We gave the name for its cute shape. This bread turned out very easy to be prepared and the bread can be used as a pull away bread as well.
To keep the sourdough I simply refreshed it taking about 1/2 cup of starter for bread making.
I found that this amount is more or less equal 3 heaping tablespoons of starter for my breads. To feed? Easy about 1/4 cup lukewarm water + 1/3 cup flour. I placed the starter then directly into the fridge.
The hydration of the bread was high enough for freezing the breads as well as leftovers. To defrost it I drizzled/brushed the bread with water and I placed it in the cold oven; turned the oven to 220°C and after about 8 minutes they were crunchy and ready to eat.
I highly recommend to try the nigella seed, the flavor they give the bread is really amazing!
This is a traditional recipe from Crete (Greece) that needs some time to cook, but it’s really easy and can be prepared in advance. As side dish or as full meal this pie is always welcome!
There are many variation of this: some with puff pastry, some with a simple crust and even some without crust! Mint makes this dish very particular and it gives a wonderful taste.
Feel free to change the proportion of the ingredient on your taste or on what available.
My children loved to order this in the restaurant, now we can prepare this at home.
Note: if you have bigger zucchini they will contain too much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!
It’s already a few month ago we had this delicious meal and finally I’m here writing down this recipe.
One day we were quite busy and needed a tasty and filling lunch; we had a dozen frozen wheat tortillas, bolognaise leftovers and all the ingredients for the béchamel.
I don’t expect you have the same ready at home, so I give you my recipes.
I suggest to adapt the quantity of ingredients to the size and the quantity of tortillas, the easiest way is to have enough tortillas and you can freeze the remaining.
For this recipe I used the mold who best fitted to the size of the tortilla.
Enjoy you Italo-Mexican meal.
Variation: add cumin and cilantro to make a Mexican meat-tomatoes sauce instead of the traditional bolognaise.
Note: if you with a thicker béchamel you may add little more butter combined with flour dissolved in little milk,
Brush your mold with olive oil.
A few days ago I’ve been asked to prepare something with millet.
At the first moment I planned to prepare small “baked balls”, but I wished more veggies and in this way I came the idea to use millet as stuffing.
I used an oriental mixture of spices to add more taste to these cute pepper bites, but if you prepare you may simply add more garlic and mix parsley to the preparation (Italian taste) or mint along with dill (Greek taste).
Another possibility is to stuff bigger peppers, zucchini, tomatoes…. In this case adjust the baking time and the quantity of the filling.
My recipe serves 2 people if as main, but up to 12 people as appetizer.