A sourdough journey…
I am just starting on this path of bread making, so my knowledge is basic. With each loaf of bread, I am still learning and experimenting. The joy and accomplishment felt when you pull a freshly baked loaf of bread out of the oven to feed your loved ones is immense.
This recipe assumes that you have a sourdough starter already sitting in your fridge, waiting to be fed and bloomed. If you don’t, many wonderful books and blogs will guide you through this process. You can also ask around; you probably know someone who has one, or if you live in Portugal, I am delighted to offer you some of my own.
This is my favourite bread recipe; the porridge mixture gives the bread an exceptional custardy crumb! The recipe evolved from the porridge bread served at the ‘Spring’ restaurant in London, which I baked and baked until I successfully achieved a loaf similar to theirs.
Here are a few tools and tips before starting your loaf of bread:
tools
- Necessary: A big mixing bowl, tea towels, an electronic scale, a Dutch oven (size 22), a sharp knife or razor blade, and sturdy oven mitts.
- Ideal but not necessary: I use a round 20cm x 8cm proofing basket. (You can use a colander lined with a tea towel inside, but a proofing basket has a special shape and material that allows more air in.) I also use a dough scraper (handy when shaping the dough.)
ingredients
- Bread flour or baker’s flour: You can bake with pizza flour, wholemeal flour, spelt flour, or rye flour—any flour with at least 10g of protein per 100g; you can check by looking at the bag.
- sourdough leaven (starter): Sometimes called sourdough, the starter is a form of natural yeast that you have to keep alive in liquid form (as opposed to dry yeast, which you can keep in powdered form). It makes your bread rise and gives it its nice sourdough flavour. The starter is the most important part of the bread. See below for instructions on how to maintain it. Test the starter by adding a spoon to a cup of warm, tepid water—if it floats, it is ready to go.
- Rice flour: It is an excellent non-stick flour for shaping and dusting the basket. It doesn’t become sticky like regular flour, making it easy to work with. It also doesn’t turn black in the oven.
- Different types of flours to bake with: You can start with just your regular bread flour, but it’s gratifying to try baking with different flours, e.g., wholemeal, rye, and spelt, and see how the bread changes which ones you like the flavour of. I love spelt because it tastes better and is a flavourful grain! It’s a good idea to start using a majority (at least 60%) of baker’s flour and then add other types.
- Salt: I use rock salt in all my baking, based on Ayurvedic principles. It’s important not to add salt until after an auto-lapsed/hydrated period (this is the first step when you add the water, leaven and flour.)
feeding your starter
I keep my starter in the fridge. If I forget to save some aside, I do this as a security measure. The day before I bake, I take what I need from the starter, feed it and place the remaining back in the fridge. I don’t bake bread daily, so I don’t want to feed it constantly, and there is much less waste. Because my starter has been in the fridge, I try to give it two feeds before I use it. I usually take it out the night before, discard some and feed it again for bread-making below.
Above, left is the starter just fed. Next is after 2 hours, then 4 hours, and lastly, 6 hours, bubbly and ready to use. I have also used it after 4 hours. The bread isn’t as good as a starter after 6, but it still makes a great loaf.
Drop a spoonful into a bowl of room-temperature water to test the starter’s readiness. If it sinks, it is not ready and needs more ripening time. When it floats on the surface or close to it, it’s ready to make the dough.
If you see that the starter has risen and has started to go back down, it has fermented too long and reached its peak, then started to deflate. I don’t suggest using it; instead, discard leaving 10-20g, then feed it 50g flour and 50g water. I live in a relatively cool climate, even in Summer, so these times could be different in your place.
This is my routine, which works well. I make a loaf once a week (these times could change in the summer season).
- I take my starter (sourdough leaven) from the fridge in the evening, just before bed, around 9:00 p.m., the day before I intend to bake. Measure out 40g (Important—feed the leftover starter, replace it in the fridge); feed the measured starter 1:3:3 (40g+120g flour+120g water). Allow it to sit overnight; the 1:3:3 ratio gives it a good feed for that period, and it doesn’t run out of food and collapse.
- Usually, by the morning 7.00 am, it is active and ready to go. With this active starter (even if it has deflated), I make a lemon sourdough pound cake or the most delicious savoury pancakes, keeping aside 10-25g or whatever is left in the jar (for making a loaf of bread), which I then feed – 1:2:2 (25g+50g flour+50g water.) Set aside and ferment for another four-six hours or until doubled or tripled in size. Usually, by 1.00 pm, it’s ready to use.
porridge sourdough
makes one medium loaf
preparing the dough – approx 4 – 7 hours
overnight in the fridge – 12 – 16 hours
baking – 40 minutes
dough
300g warm water
100g sourdough starter, well-fed, bubbly and ready to use
1 Tbsp/10g olive or rapeseed oil
80g wholegrain spelt flour
420g white spelt flour
12g fine rock salt
porridge mixture
40g rolled oats or barley flakes + 10g linseeds + 200g boiling water
~
a sprinkling of sesame seeds or oats, optional
rice flour for dusting
prepare the porridge
- Add the oats and linseed in a small saucepan, then pour in the hot water and allow to sit for 15-30 minutes. Cook over medium heat for 5 – 10 mins, remove from heat and allow to cool down.*
sourdough
- Weigh 300g of warm water into a large bowl. Add 100g of your starter. Stir briefly to combine, and add the oil and flour. Give it a good stir until no dry patches remain, then cover it with a plastic bag or a damp cloth and leave for 40 minutes to autolyse/hydrate.
- Add the salt; use your hand to thoroughly scrunch and mix the dough until everything is evenly distributed.
- Bulk rise: Cover the bowl again and let the dough rise in a warm place for around 3-4 hours until doubled in size. During this time, with wet hands, every 30 minutes, turn and fold – reach down, lift up one side and then stretch it up and over the ball of dough to reach the other side, where you can press the end down gently so it stays put. Repeat all the way around the dough.
*Add 190g of the cooled porridge mixture after the first two series of turns, about 1 hour into the bulk rise.
As time progresses, the dough should become puffier, lighter, smoother, stronger and easier to handle.
- After the dough has risen sufficiently, turn it out onto a lightly oiled/floured work surface and shape it into a boule by making a series of folds (same as before, using as little flour as possible) to create a smooth, taut surface on the underside. Sometimes, my dough is a gooey mess, and I fold the best I can. This is why I usually use an oiled surface; even though it is a gooey dough, the result still bakes up into exceptional bread.
- Heavily flour (rice flour) and a large round proving basket (or large colander, or bowl lined with a tea towel). Optional: Sprinkle sesame seeds or oats on the counter and gently roll the dough into them before transferring to the basket, seam-side up. If the seams are gaping, pinch them closed. The dough should fill half the basket.
- Cover again and let prove in the fridge for 12 – 16 hours. It could rise to fill the basket more or less. If it hasn’t quite done that, don’t worry—it will rise further in the oven.
- Take the dough from the fridge and set it aside on the counter. Put your empty lidded casserole in the oven and heat it to 400C/752F (or as hot as it will go). Wait 40 minutes for the pot to get really hot. Then, carefully tip the dough into the hot pot with its round, smooth side on top. Slash the top a few times with a sharp blade. Immediately replace the lid and return the pot to the oven.
- Bake for 35 minutes. Then remove the lid, turn down the heat to 230C/446F and continue baking for a further 8 minutes or until the crust is a rich brown. Cool completely (this is important!) on a wire rack before cutting. The loaf will keep for three days in linen or paper bags. Using plastic makes the crust soft.
raisin rye variation
Replace the oats with 40g rye flakes + 10g linseed.
Soak 1 cup/125g raisins for 30 minutes, drain and set aside. Add the raisins and rye-porridge mix, plus 1/4 tsp cinnamon powder and 1/8 tsp cardamom powder (optional), after the first two series of turns, about an hour into the bulk rise.
- Categories: bread, breads & crackers
The pesto is optional but adds interesting depth to the soup.
In cooler weather, I add the podded white beans to dal, kichadi, rasam, and bisi bele bath; they add warmth and heartily nourish the body.
note to self
Next time, cut the zucchini into rounds!
Early Autumn Zucchini Bean Soup
serves 2 – 3
preparation 1 hour plus 15 mins
ingredients
2 Tbsp ghee
½ cup/70g chopped celery
1 bay leaf
1 Tbsp finely chopped fresh rosemary
1 large twig of thyme
1 medium/145g zucchini, chopped into rounds
1 cup/150g white bean pods (picked from the garden )
2 medium/180g potatoes, chopped
finely grated zest of one lemon
5 cups water
1 tsp fine rock salt
½ tsp freshly ground pepper
serve
steamed kale leaves and basil and dill pesto
preparation
- Place a large pan over medium heat and add the ghee. When it is hot, add the celery, bay leaf, thyme, and rosemary. Allow to sizzle for a few minutes; add the zucchini, beans, potatoes, and zest.
- Add the water, bring up to a boil, turn down the heat, simmer uncovered for 20 minutes, then cover and simmer for another 30 minutes, stirring occasionally, to help the zucchinis break down.
- Once soft, use a potato masher to crush some of the beans and zucchinis. This gives the soup a lovely texture.
- Continue to cook for 5 mins, then season with salt and pepper.
- Place steamed kale and a dollop of pesto in the bottom of a bowl, drizzle with ghee, and then spoon in some soup. Serve with warm sourdough buttered bread.
As requested!
This recipe is satisfyingly creamy but ever so light and refreshing. It has a crunchy biscuit base, the softest, creamiest vanilla lime filling and is topped with a perfect balance of sweet and tangy lime curd.
The original recipe can be found here, where you can find step-by-step photos, tips and more inspiration.
This cheesecake is exceptional!
I altered it slightly by increasing the biscuit quantity and adding ginger powder to the base (my biscuits were not so gingery). I increased the maple syrup, bringing it up to 1/4 cup.
first step
Soak your cashews before making the lime curd.
zest before you juice
Avoid testing the white pith, as this can be bitter. I used 12 – 14 small key limes; if using Persian limes, you only need 5 – 6.
bump up the vibrance in the lime-curd
Add a pinch of matcha powder and turmeric powder.
vegan butter
Use vegan block-style butter, not spreadable. I use the VioLife brand for both the butter and cream cheese. However, Violife has recently changed its cream cheese’s consistency, and I have been having a setting problem with the vegan cream cheese, so I have been using a regular cream cheese.
Easy Lime Curd
The lime curd makes more than the required amount. The remaining can be stored in the fridge for up to five days or freezer for five months. For a runner consistency, warm over low heat while stirring.
necessary
Use fresh limes ONLY; store-bought bottled juice will not work in this recipe.
ingredients
300g/ 1½ cups lime juice, freshly squeezed (approx. 12 small key limes)
2 Tbsp lime zest
110g non-dairy milk, e.g oat or almond
180g granulated sugar
40g cornstarch
45g vegan butter, stick butter (not margarine)
preparation
- Zest and juice the limes.
- Add the sugar and cornstarch to a saucepan and whisk out any lumps. Add the non-dairy milk and whisk until you have a smooth, thin paste. Then add the lime juice and zest and whisk again to combine.
- Place the saucepan on medium heat and bring to a gentle simmer. Turn down the heat to low and cook for 8 minutes while stirring to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula/spoon.
- Remove the saucepan from the heat and stir in the vegan butter until completely melted and a smooth curd. Pass the mixture through a fine-mesh sieve to remove any lumps and zest, then set aside to cool while you make the cheesecake.
If you prepare a day in advance, transfer the curd to an airtight jar and refrigerate until ready. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.
no bake vegan lime cheesecake
makes one 9-inch loaf pan or serves 8 portions
preparation time 30 mins
chilling time 5 hours 30 mins
equipment – high-speed blender
make-ahead
1 batch vegan lime curd
biscuit crust
170g ginger or digestive biscuits
50g unsalted vegan butter (block-style)
1 tsp ground ginger powder
½ tsp fine rock salt
cream cheese filling
120g/⅓ cup lime curd
150g/ approx. 1 cup plus 2 Tbsp cashews, soaked in hot water for 30 mins
200g vegan cream cheese (VioLife)
80g vegan Greek-style yoghurt or vegan Skyr
30g coconut oil
12g/1 Tbsp lime zest, freshly grated
26g/2 Tbsp lime juice, freshly squeezed
1 tsp vanilla bean paste or 1 Tbsp vanilla extract
70g/¼ cup agave or maple syrup
pre-preparation
- Quick-soak the cashews in boiling water for 30 mins – 1 hour. Line the base and sides of a 9-inch loaf pan with parchment paper. Leave some overhang to help lift the set cheesecake out of the tin.
prepare the biscuit crust
- Add the cookies, salt and ginger powder to a food processor and blitz for 1 minute. (If you don’t have a food processor, place the biscuits in a plastic bag and bash them into crumbs). Add the butter and blend until the mixture sticks between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or spoon – make sure it is compact. Place in the fridge while you make the filling.
prepare the cream cheese filling
- Add the filling ingredients to a high-speed blender. Blitz until smooth and creamy and without lumps. Pour the filling into the pan and refrigerate for 2 – 3 hours until set.
lime curd topping
- Add the cooled lime curd on top of the set cheesecake, smoothing it out with the back of a spoon. Refrigerate for 2 – 3 hours (or overnight) until set.
serving and storage
Once set, run your knife under boiling water and wipe after every cut with a paper towel. This will give you sharp, professional-looking slices.
The liquid from the cooked dal is used as a soothing broth, while the drained and cooked dal is seasoned into a vibrant green palya. The broth is a soothing treat, with the addition of lemon juice and pepper. If you are feeling slightly under the weather, this broth is heavenly.
tips
- Toor dal can be found in any Indian supermarket. I use a brand which I buy in Portugal, it is smaller and more polished with a quick cooking time. The toor dal variety purchased from the Indian store takes a much longer time to soften. With this in mind, you may need to experiment and cook the dals separately until you are familiar with each of their individual cooking times, or pre-soak the toor dal and cook together for 30 minutes, adding more water as needed. You don’t want the dal to be mushy, but rather hold its shape.
- For quick preparation, the vegetables can be added to the simmering dal. I like to cook them separately to keep the vegetables vibrant.
A SOOTHING BROTH AND VEGETABLE PALYA FROM ONE DISH
preparation 40 minutes
palya serves 3 persons
broth serves 2 cups
Recipe adapted from ‘Mysore Style Cooking’ by V. Sandhya
ingredients
¼ cup/50g whole moong dal
¼ cup/50g toor dal
5 cups/1.4 litres water
1 flat tsp fine rock salt
voggarane
1 Tbsp ghee/peanut oil
½ heaped tsp black mustard seeds
⅛ tsp asafoetida
1 heaped tsp cumin seeds
1 fresh red/ green chilli, seeds removed, roughly chopped
8-10 fresh curry leaves
⅛ heaped tsp turmeric powder
1½ cups/200g green beans, finely chopped
¼ cup/50g water, more as needed
1 bunch /50g dill, finely chopped stems and all
2 Tbsp dried/freshly grated coconut
2 Tbsp lemon juice, plus more for the broth
preparation
- Cook the dal: In a pot, place the rinsed moong dal and water, bring to boil, turn down the heat, then simmer rapidly, uncovered for 18 minutes, add the rinsed toor dal and simmer for a further 10 mins, or until they just become soft, but still hold their shape. As mentioned above depending on the variety of toor dal, you may need to cook both dals together for 30 minutes or experiment separately until you are familiar with each of their individual cooking times.
- Add salt to taste, then drain the broth from the cooked dals and set both broth and dal aside.
- Prepare the voggarane: Heat ghee in a pan, add the mustard seeds; when the seeds start to pop and splutter, add asafoetida, cumin and chilli – fry until fragrant, then add the curry leaves and turmeric – fry few seconds. Add the beans, stir to combine with the spices. Pour in the water and simmer until the beans are cooked and the water has evaporated – approx 4 – 5 minutes, you may need to add more water 1 tablespoon at a time.
- Turn off the heat, add the dill – mix well until combined with the spices and slightly wilted, add the cooked dal, coconut and lemon juice. Stir to combine, taste adding more salt and lemon, then transfer to a serving bowl. Serve with rice and drizzle with ghee.
- To the remaining broth, add ⅛ tsp freshly ground pepper and 1 Tbsp lemon juice, taste adding more salt and lemon, as needed.
- Categories: dal, rasam & sambar, Indian & Ayurveda, indian recipes, rice & grain, soups, summer
Streusel crumb topping is a beautiful way to elevate any cake or pastry by adding a layer of crunch. I love adding it to muffins, tarts, or any cake. This streusel recipe is from Aran Goyoaga’s new book ‘Cannelle et Vanille BAKES SIMPLE.’
note
The streusel recipe makes much more than you need. Freeze the remaining; Sprinkle it on a baking sheet lined with baking paper. Freeze the pan for 15 minutes, then transfer the streusel to a ziplock bag or airtight container and store it in the freezer for up to 3 months. There’s no need to thaw the streusel before baking; sprinkle it frozen on a cake, muffins or tart and bake as directed.
tips
- *I take my starter (sourdough leaven) from the fridge in the evening, just before bed, and measure out 40g, and then feed it – 100g flour + 100g water. Allow it to sit overnight; by the morning, it may be fully active, or even if it has deflated already or hasn’t quite reached its full potential, no matter. With this starter, I make this raspberry crumb sourdough cake.
- If you don’t have a sourdough starter, replace it with ½ cup/70g rice flour, and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1 ½ teaspoon.
- Important! Let the muffins cool completely. This will allow the crumb to set nicely and not fall apart.
- If you don’t want to make the streusel topping, omit and sprinkle the top with flaked almonds instead.
raspberry crumb sourdough muffins
preparation 15 minutes
baking 30-35 minutes
makes 12-14 muffins or one pound cake (11 x 25cm loaf pan bake for 50 minutes)
streusel crumb topping
1 cup/100g almond flour
¾ cup/100g superfine brown rice flour
½ cup/100g light brown sugar
¼ tsp fine rock salt
7 Tbsp/100g cold dairy-free butter or regular butter, cut into ½-inch pieces
cake ingredients
3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)
¾ cup/150g light brown sugar
3 Tbsp finely grated orange zest (zest from 3 oranges)
2 Tbsp/50g maple syrup
½ cup + 2 Tbsp/200g sourdough starter
½ cup/110g extra virgin olive oil or neutral-tasting oil
¼ cup/55g orange juice (1 very juicy orange)
1 cup/140g brown rice flour
1 cup/100g almond flour
¼ cup/30g tapioca starch
¾ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
125g fresh raspberries (Toss the raspberries in tapioca flour before adding them to your batter. This will stop them from sinking to the bottom.)
preparation
- Preheat your oven to 180C/350F. Line your muffin tray with 12 baking cups. (I use these ones)
prepare the streusel
- In a medium bowl, toss together both flours, sugar, and salt. Add the butter and work it into the flour until the mixture is sandy and crumbly. Place in the fridge until ready to use.
prepare the cake
- Add the flax with water to a large bowl and allow it to sit for 10 minutes. Then add sugar, zest, maple syrup, sourdough starter, oil, and orange juice and whisk until smooth.
- Measure the brown rice flour, almond flour, tapioca starch, salt, baking soda, and powder into a small bowl. Whisk to combine.
- Add the dry ingredients to the wet and whisk until smooth. Fold in the raspberries. Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full). Generously cover with the streusel to form small domes over the batter. Dotting with a few extra raspberries is optional.
bake
- Bake for 25 – 30 minutes or until golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool.
I hope that you have a wonderful festive weekend; here are some photos taken in the garden this week.
note to self
1 ½ x recipe makes 18 baker-style muffins using half the streusel crumb
- Categories: cupcakes, muffins & scones, spring, sweets
These date-caramel shortbread squares are from Aran Goyoaga new book ‘Cannelle et Vanille BAKES SIMPLE.’
‘Here, pecan shortbread is topped with date caramel and a thin layer of chocolate, nuts and seeds. The date caramel is more of a paste than a traditional caramel, but it smells and tastes just like the classic, with the benefit of being naturally sweet.’ – Aran Goyoaga
The changes which were made to the original recipe:
- Toasting the pecan nuts in the crust.
- Swapping the chocolate for a carob glaze.
- Mixing the toasted nuts and seeds with maple syrup over heat to make them extra sweet and crunchy on top.
date-caramel and carob shortbread squares
(You could use this carob glaze if you don’t have carob pieces.)
makes 18 squares
preparation 20 mins
baking 25 mins
cooling and setting time 3 hours
date-nut crust
⅔ cup/100g pecans
115g (about 7) plump pitted Medjool dates
¾ cup/105g superfine brown rice flour
¼ cup/30g tapioca starch
¼ tsp fine rock salt
6 Tbsp/85g cold vegan butter or coconut oil, cut into ½-inch pieces
date caramel
⅓ cup/90g canned full-fat coconut milk
⅓ cup/90g melted virgin coconut oil
1 tsp vanilla extract
⅛ tsp fine rock salt
240g (about 13) plump pitted Medjool dates
carob/chocolate glaze
150g finely chopped unsweetened carob or chocolate pieces (70%)
1 tsp coconut oil
nut topping
½ cup + 2 Tbsp/60g toasted pecans, pistachios, coarsely chopped
1 Tbsp raw sesame seeds
1 Tbsp maple syrup
1 tsp dried rose petals (optional)
preparation
- Preheat the oven to 180C/350F. Place the pecans in one pan and the topping mix of pecans and pistachios in another pan, and toast for 10 minutes. Remove from oven and allow to cool. Meanwhile, grease the inside of an 8-inch square pan with coconut oil and line it with baking paper, letting some hang over the sides. Set aside.
prepare the crust
- Combine the pecans, dates, brown rice flour, nuts, tapioca starch, and salt in a food processor and pulse ten times until the dates and nuts are pulverized. Add the butter and pulse five times until the dough becomes a dry crumble and sticks together when pressed. If it feels dry, add a teaspoon of ice-cold water.
- Firmly press the crust into the bottom of the prepared pan, making sure it is evenly spread. *Place an extra square piece of baking paper over the top, and run a flat-bottomed cup over to even out. Use the edges of the baking paper to fold over and run your finger along to create level sides and corners.
- Bake for 22-25 minutes, until golden. Remove and allow it to cool while you prepare the rest of the layers.
prepare the caramel
- In a medium saucepan, combine the coconut milk, coconut oil, vanilla, salt, and dates. Bring to a simmer for 1 minute, then remove from heat. Let the dates steep in the coconut milk for 10 minutes, then purée in a food processor. Be patient—it will take 3 – 5 minutes to puree to a fine and creamy texture. Scrape the date caramel onto the cooled crust and spread evenly. See above*.
prepare the glaze
- In a medium heatproof bowl, add the carob/chocolate pieces and coconut oil. Fill a small saucepan with one-quarter full with water and bring to a simmer. Place the bowl on top and stir until melted. Pour over the date caramel and spread evenly.
prepare the nut topping
- Place the toasted nuts and sesame seeds in a small pan and toast over medium heat. Add the maple syrup and stir until all are coated and the maple syrup is absorbed, 1 – 2 minutes. Turn off the heat and allow to cool.
- Sprinkle the nuts, seeds, and rose petals over the top of the carob. Transfer the pan to the refrigerator for 2 hours or until the carob and caramel harden. This is important; otherwise, it will be difficult to cut.
- Lift the shortbread from the pan using the baking paper, cut it lengthwise into four equal pieces, and then cut each piece into quarters. See below for cutting tips. Once cut, store the shortbread in the refrigerator.
notes
- Leftover coconut milk can be measured in separate 90g bags and frozen for future use!
tips for cutting
- Ensure the shortbread has been refrigerated for at least 2 hours and the carob and caramel have fully hardened. Otherwise, the middle will collapse when cutting.
- Use a ruler for the most precise results, measure the squares with a ruler and use the tip of a knife to make small marks where you’ll slice.
- A chef’s knife is the best tool for slicing. Before you cut, dip the knife in hot water and wipe it with a dry kitchen towel, or coat the blade with cooking spray and wipe it clean with a paper towel before making each cut. Repeat this process between slices.
- When it’s time to cut, press the blade of the knife down firmly and then drag it back in a single motion.
- Categories: cookies, bars & biscuits, sweets
In the late Autumn, I planted a bed of cabbages, placing them about 40cm apart; in between, I grew a variety of lettuce seedlings. By the time the lettuce was ready to be picked, the cabbages were beginning to spread out and to require more room. The ground that once nourished the lettuce began to nourish the cabbages. It’s a great way to use the space efficiently.
I also planted a bed of coriander and now have lots of lush leafy leaves – perfect for this herby green sauce.
The sauce can be used on almost anything, giving this plain old cabbage a lift. You can swap the coriander and mint for dill or parsley.
note
Green cabbage is best for this dish. I like to use the Savoy variety. When buying the cabbage heads, make sure they are fresh and crisp. Look for tight and compact cabbages with few loose leaves that feel heavy for size.
steamed & braised cabbage wedges with herby coriander goodness
serves 4
preparation 15 minutes
ingredients
1 small head cabbage
2 Tbsp ghee
herby coriander goodness
¼ cup/35g pine nuts, or nuts or seeds of choice
1 tsp coriander seeds, toasted
¼ cup/50g olive oil
1 bunch/40g fresh coriander
½ bunch/20g mint leaves
1 Tbsp grated ginger
1 Tbsp sweet white miso
½ tsp fine rock salt
freshly ground pepper
prepare the cabbage
- Cut the stem off the cabbage head, remove any loose outer leaves, and cut into quarters. Place the cabbage wedges in a steamer. Steam the cabbages for 8 minutes or until tender.
- Finish in a lightly ghee hot pan, BBQ, or under the grill of your oven. Baste with ghee, turmeric and chilli powder to add some spice.
prepare the sauce
- Toast the pine nuts and coriander seeds until golden and fragrant. Place all the sauce ingredients into a blender and grind until smooth. Brush, drizzle or spoon the sauce over the cabbage wedges.
Serve
- With other grains. Brown rice, white basmati, millet and barley are just a few options. I especially love it with pongal & tamarind gojju or saffron rice.
- With pasta. Enjoy alongside your favourite pasta and fold this herby coriander goodness sauce through the pasta.
- Alongside any creamy dal or spicy rasam.
These avocado roses may look difficult, but it is only a few simple steps. I like to use them when I need a simple but impressive salad. Sometimes, I thinly slice fennel or cucumber, add a few small bitter leaves from the garden, a few cubes of feta and place a few of these avocado roses on top with a squeeze of lemon to keep it nice and bright, a few rounds of salt, pepper, a sprinkle of za’atar, lemon zest and toasted seeds and you have a glorious salad to accompany your other dishes.
note
- Use an avocado that is not too ripe; otherwise, it will be soft and squishy but must be firm enough that the skin peels away easily.
- Sprinkle lemon juice to keep the avocado from changing colour.
- Here’s an easy how-to video: https://www.youtube.com/watch?v=YJGu9EcNu2Q
how to make an avocado rose
ingredients
1 ripe and firm medium avocado
preparation
- Cut the avocado in half lengthwise. Remove the pit by using the knife to pierce the seed with a good amount of force. The seed should easily lift out with a wiggle or two.
- Remove the skin. If the avocado is a good balance, not too ripe and not too firm, the skin should lift up easily.
- Slice across. Lay the avocado halves flat side down, and make thin slices across the avocado, repeating down the entire fruit from end to end. Aim for each piece to be between 2-3 mm thick.
- Fan the slices out. Keeping the pieces touching each other, gently move the slices diagonally until the slices form a thin line.
- Roll into a spiral. Start curling the fruit inwards on itself at one end. Continue rolling the slices until your avocado flower begins to take shape. Ensure it is neatly twisted around itself in a compact circle.
- Douse the avocado rose in lemon or lime juice. As the avocado sits in the open air, it oxidizes and develops brown spots. The acid in the lemon juice will prevent this from happening until you are ready to eat it.
Goodness shared from Stacey
- Categories: dips & spreads, dips, spreads & salad dressings, salads
This Orange Saffron Cake is slightly adapted from Aran Goyoaga’s new book Cannelle et Vanille BAKES SIMPLE. I baked it for a special treat to serve at our end-of-year Sadvidya meeting, and it was a true treat! It is incredibly moist, with a deeply fragrant orange flavour, and the saffron gives it a hint of earthiness. I made it vegan by replacing the two eggs with a flaxseed mixture and increasing baking powder.
notes
- The flaxseeds must be ground as finely as possible to absorb water well.
- Use superfine brown rice flour; I use this brand of flour for all my baking.
- Orange-flower water, or agua de azahar, as it is called in Spanish, can be found in speciality and middle eastern markets. I did not use it in this recipe, as I didn’t have it in my pantry. Even without it, it was incredibly fragrant.
- This cake is very delicate, so handle it gently and allow the cake to cool completely and for the crumb to set.
- The vegan cream can be replaced with regular cream – folding in the icing sugar and vanilla after whipping.
orange saffron cake (Aran Goyoaga)
preparation 15 minutes
baking 40-45 minutes
assembling 2-3 hours for the cream to thicken and the cake to cool completely.
makes one 8-inch layer cake
ingredients
3 Tbsp/18g ground flaxseed + 6 Tbsp/60g hot water (allow to sit for 10 mins as below)
½ cup/110g warm oat milk
⅛ tsp saffron threads
¾ cup/150g blond sugar
2 Tbsp finely grated orange zest (zest from 2 oranges), plus more for garnishing
3 Tbsp freshly squeezed orange juice
1 Tbsp orange-flower water (optional)
½ cup/110g extra virgin olive oil
1 cup/140g brown rice flour
1 cup/100g almond flour
¾ tsp fine rock salt
1 Tbsp baking powder
½ tsp baking soda
¼ cup/35g sliced almonds
powdered sugar for dusting
cream
⅓ cup/60g vegan/regular butter (softened to room temperature)
1 tub (200g) Vegan Violife Cream Cheese, (available from Celeiro – out of the fridge for an hour)
⅓ cup/40g icing sugar
2 tsp vanilla extract or scrape 1 vanilla bean (halved lengthways and seeds scraped out)
preparation
- Preheat your oven to 180C/350F. Generously oil the inside of an 8-inch cake pan and line the bottom with baking paper.
- Into a large bowl, add the flaxseed with water and allow to sit for 10 minutes.
- Combine the milk and saffron in a small pan and warm over low heat for 2 minutes. Do not boil. Remove from heat and steep for 5 minutes, then add to the flaxseed mixture.
- In a small bowl, combine the sugar and orange zest. Rub the mixture between your fingers so the zest releases its natural oils and becomes fragrant. Whisk into the flaxseed mixture along with the orange juice, orange-flower water (if using), and olive oil – whisk until smooth.
- In a small bowl, combine the brown rice flour, almond flour, baking powder, salt and baking soda. Add to the wet ingredients and whisk until well incorporated. Pour into the prepared pan and sprinkle over the sliced almonds.
- Bake for 40 – 45 minutes until golden brown and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan; 3 – 4 hours is ideal.
prepare the cream
- Beat the butter with a hand mixer until soft. Add the violife cream cheese and beat again until well mixed (don’t over mix.) Sift over icing sugar and add the vanilla extract – beat again. Cover and refrigerate until ready to use – 2 hours.
- Place the cake on a cake stand. Using a serrated knife, cut the cake in half crosswise. I press one hand on the top center of the cake and cut with the other hand as you turn the cake, which helps in even cutting. The cake is delicate, so be gentle.
- Spread the cream over the bottom cake layer. Place the top layer on the cream, sprinkle with orange zest and dust the cake with powdered sugar.
Preparing tahini like this brings back memories from our time in Israel. We lived there for 14 years, and my children were born there.
My favourite part of the week was, and still is, Friday night, which we call Erev Shabbat in Hebrew. Stores would close early, and people would make their way home, leaving the streets quiet. There would always be delicious smells wafting from the neighbour’s houses. No one would dine alone on Friday night, and everyone’s home was open to an unexpected guest. In yogic philosophy, our teacher, Dr Shankaranarayana Jois, has explained that the unexpected guest is the best of all guests you can serve and honour with food.
It was a special time for family members to come together after a busy working week. Challah would be bought or made, candles lit and blessed, and a bowl of tahini would usually be on the table!
what is tahini?
Tahini (pronounced te-hi-ni or ta-hi-na) is a Middle Eastern and Mediterranean Cooking staple. Tahini is a super creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth.
Good-quality tahini should be rich and luxurious and taste mildly nutty and savoury. On the other hand, poor-quality tahini paste could taste bitter and chalky.
tip
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, use less water.
tahini sauce (tehina shir style)
ingredients
½ cup/115g tahini (I prefer the hulled traditional tahini)
2 Tbsp/25g lemon juice
¼ tsp fine rock salt
1 tsp honey – optional
¾ cup/150g water
to garnish
1 large tomato, grated
sweet paprika
olive oil
parsley
preparation
- In a small bowl, combine the tahini, lemon juice, salt, and honey. Slowly whisk in the water until it reaches a pourable consistency, adding extra water if necessary.
- Taste, add lemon or salt if needed.
- Cut the tomato in half, and grate each half on a medium grater directly into the tahini. Grate until all the pulp and juices are out, and you’re just left with the peel, which you discard.
- Garnish with paprika and parsley and drizzle with olive oil.
Serve the tehina with a crunchy rice pilaf or your favourite salad, steamed or roasted vegetables, or as a dip.
other favourite tahini dressings
- Categories: dips, spreads & salad dressings, salad dressings
