I've posted previously about my problems making bread and in that post said that my next attempt would be using my halogen oven and the recipe book I got with it (The Halogen Oven Cookbook by Norma Miller). This is, approximately, that recipe. I say approximately because I never follow a recipe exactly as written. The following version is the result of a few experiments which were all somewhat more edible than the ones referred to above.
Prepare: approx 1 day including rising time
Cook: 15 minutes
Serves: 1 350g loaf
Calories:
Fat:
Protein:
Ingredients:
150ml water
1tsp clear honey
1tbs dry active yeast
175g strong plain wholemeal flour
55g strong white flour
1/2tsp salt
Equipment:
Heatproof measuring jug, thermometer, kettle, large mixing bowl, flour shaker, loaf tin
Method:
Boil the water in the kettle.
Pour the hot water into the jug and add the honey.
When the water has cooled to around 30 to 37C add the yeast and give it a good stir.
Leave the yeast mixture to do its thing for around 10 to 15 minutes until there's a layer of froth around 20mm deep on the top.
Mix the flours and salt in a large bowl.
Stir the water, honey and yeast mixture and add to the bowl mixing thoroughly.
Tip the dough out on to a floured surface and knead it until its elastic.
Place the dough back into the mixing bowl and cover the bowl with clingfilm.
Leave the dough in a fairly warm place until it's doubled in size.
Once the dough has risen remove it from the bowl, lightly knead it into a suitable shape and transfer it to a loaf tin.
Cover the tin with a damp tea towel and leave the dough to rise again for a few hours.
Once the dough has finished rising transfer the tin to the halogen oven and cook it at 200C until the loaf sounds hollow when tapped on the bottom, approximately 15 minutes.
This only makes a small loaf but is sufficient for one person.
The Natural Vegetarian
An eclectic collection of vegetarian recipes and associated musings.
Tuesday, 29 January 2013
Saturday, 19 January 2013
(Mis)Adventures in Bread Making
Over the years I've made numerous attempts to bake my own bread. For some reason these rarely come out quite right.
For example, I tried to make a sourdough loaf last summer (for those of you not familiar with the term 'summer' is when the rain is slightly warmer that it is the rest of the year) and it was so solid that even the birds left it alone. I suspect the problem was largely due to the fact that, no matter how long I left it, the dough just didn't seem to want to rise although the starter gave off plenty of gas so the yeast was presumably alive.
The other day I decided to try a soda bread loaf on the basis that that would be more likely to rise. I chose the version from the New Year edition of Nigel Slater's Simple Suppers as this was supposed to be foolproof. Well, it may have been had I been able to follow the recipe properly. You see, I have this little problem (but enough of my medical history): the thermostat in my cooker doesn't allow the oven to get warmer than 180C which is rather cool for bread making. That being so, I decided to use my halogen oven instead. That presents, if anything, the opposite problem in that if I use the same temperature as in the original recipe things tend to burn. Sure enough, the top of my loaf started getting too dark for my liking so I took it out, turned it over and turned the temperature down 10 degrees or so. This stopped the loaf burning but I ended up with a loaf that was OK on the outside but undercooked in the middle.
For my next attempt I'll use a recipe from the book I got with the halogen oven.
For example, I tried to make a sourdough loaf last summer (for those of you not familiar with the term 'summer' is when the rain is slightly warmer that it is the rest of the year) and it was so solid that even the birds left it alone. I suspect the problem was largely due to the fact that, no matter how long I left it, the dough just didn't seem to want to rise although the starter gave off plenty of gas so the yeast was presumably alive.
The other day I decided to try a soda bread loaf on the basis that that would be more likely to rise. I chose the version from the New Year edition of Nigel Slater's Simple Suppers as this was supposed to be foolproof. Well, it may have been had I been able to follow the recipe properly. You see, I have this little problem (but enough of my medical history): the thermostat in my cooker doesn't allow the oven to get warmer than 180C which is rather cool for bread making. That being so, I decided to use my halogen oven instead. That presents, if anything, the opposite problem in that if I use the same temperature as in the original recipe things tend to burn. Sure enough, the top of my loaf started getting too dark for my liking so I took it out, turned it over and turned the temperature down 10 degrees or so. This stopped the loaf burning but I ended up with a loaf that was OK on the outside but undercooked in the middle.
For my next attempt I'll use a recipe from the book I got with the halogen oven.
Saturday, 29 December 2012
No! Sushi
I just had my first attempt at making Maki Sushi. Needless to say, I didn't find it anywhere near as easy as this guy.
Lets put it this way, if I was on The Generation Game doing it I would
certainly not consider it a 'good game' and I doubt that 'the score on
the door' would be all that high. Still, the end result is edible, even
if one does need a fork and spoon to do so.
Wednesday, 7 November 2012
Roast Beetroot
Back when I was a child my Dad used to grow quite a bit of beetroot but all Mum ever did with it was pickle it. As this recipe helps to prove it's a much more versatile vegetable than that.
Prepare: 10 mins
Cook: 1 hour
Serves: 4
Calories:
Fat:
Protein:
Ingredients:
455g beetroot, whole unpeeled
10 cl garlic, unpeeled, squashed
handful of fresh oregano or marjoram
salt and pepper
10 tbs balsamic vinegar
6 tbs rapeseed oil
Equipment:
Aluminium foil; roasting tray
Method:
Heat the oven to 200C.
Tear off 1.5 metres of foil (less foil?) and fold in half to produce a double layer 750mm long.
Place the beets in the middle of the foil with the garlic and herbs.
Season with salt and pepper.
Fold up the foil all round to make a waterproof container and add the vinegar and oil.
Seal and cook for an hour.
Sunday, 12 August 2012
Protein and Cancer
For a while now I've realised that I need to lose weight. Knowing I
need to do it and doing it are, however, two separate things. My problem
is that I just enjoy food too much, hence starting this blog. Now that
I'm between jobs though I've got the time to devote to trying to do
something about my weight problem. The latest prod to get me dieting
came from this post from Jacqueline's blog.
This, in turn, lead me to Michael Moseley's recent 'Horizon' programme.
One thing he mentioned struck me as very interesting and that was that a
low protein diet can help reduce the incidence of various cancers and
other diseases. Naturally, as a good carnivore Michael ignored this
titbit but as a committed vegetarian I decided to follow it up, which
lead me to this abstract
which indicates that reduced protein intake is indeed the way to go. As
most vegetarians know, a vegetarian diet is naturally lower in protein
than a carnivorous/omnivorous one so getting my protein intake down to
the requisite level shouldn't be a problem. According to what I was
taught in my nutrition course the relevant proportions are: 55%
carbohydrates; 15% protein and 30% fats. All I need to do now is find
out the protein, carbohydrate, fat and energy content of everything I
eat. It's going to be a bit of a pain working all that out for
everything I eat but hopefully it will rapidly become second nature.
Tuesday, 6 March 2012
Leek and Potato Pie
Checking the list of food in season on the BBC website I was somewhat surprised to discover just how few veggies are in season in March. Two which are are potatoes and leeks which prompted me to try this variation on a vegetarian cottage pie:
Prepare: 30 mins
Cook: 30 mins
Serves: 4
Ingredients:
500g leeks
salt
750g potatoes
40g butter
25g plain flour
300ml milk
pinch of freshly grated nutmeg
freshly ground black pepper
50g Cheddar cheese, grated
butter, for greasing
Equipment:
3 saucepans, greased 1 litre ovenproof dish, baking sheet, colander
Method:
Heat the oven to 190°C (375°F) Gas 5.
Cook the potatoes in boiling salted water for about 20 - 25 minutes
or until tender.
Drain.
Trim the leeks, discarding most of the dark green part.
Slice thickly and wash under cold running water until completely clean.
Cook in boiling salted water for 8-10 minutes or until almost tender.
Drain thoroughly, reserving the stock.
While the vegetables are cooking, make the sauce: melt 25g of butter gently in a small
saucepan, sprinkle in the flour and stir over low heat for 2 minutes until it forms a
cheesy roux.
Remove from the heat and gradually stir in all but 2 tablespoons of the milk, then return
to the heat and simmer, stirring, until thick and smooth.
Measure out 150ml of the leek stock; stir gradually into white sauce.
Bring back to the boil, stirring constantly, then add the nutmeg, salt and pepper to taste.
Remove the pan from the heat.
Slice one-third of the potatoes, stir them gently into the leeks and turn into the base of a
greased 1L ovenproof dish. Pour on the sauce; carefully turn vegetables with a fork, to
coat thoroughly.
Add remaining butter and milk to the rest of the potatoes, season with pepper, then mash
them until smooth. Beat in half the cheese with a wooden spoon. Taste and adjust
seasoning.
Spread the mashed potato over the vegetables, then sprinkle on the rest of the cheese.
Stand the dish on a baking sheet and bake in the oven for 20 - 25 minutes, or until the
topping is golden brown.
Serve hot.
Prepare: 30 mins
Cook: 30 mins
Serves: 4
Ingredients:
500g leeks
salt
750g potatoes
40g butter
25g plain flour
300ml milk
pinch of freshly grated nutmeg
freshly ground black pepper
50g Cheddar cheese, grated
butter, for greasing
Equipment:
3 saucepans, greased 1 litre ovenproof dish, baking sheet, colander
Method:
Heat the oven to 190°C (375°F) Gas 5.
Cook the potatoes in boiling salted water for about 20 - 25 minutes
or until tender.
Drain.
Trim the leeks, discarding most of the dark green part.
Slice thickly and wash under cold running water until completely clean.
Cook in boiling salted water for 8-10 minutes or until almost tender.
Drain thoroughly, reserving the stock.
While the vegetables are cooking, make the sauce: melt 25g of butter gently in a small
saucepan, sprinkle in the flour and stir over low heat for 2 minutes until it forms a
cheesy roux.
Remove from the heat and gradually stir in all but 2 tablespoons of the milk, then return
to the heat and simmer, stirring, until thick and smooth.
Measure out 150ml of the leek stock; stir gradually into white sauce.
Bring back to the boil, stirring constantly, then add the nutmeg, salt and pepper to taste.
Remove the pan from the heat.
Slice one-third of the potatoes, stir them gently into the leeks and turn into the base of a
greased 1L ovenproof dish. Pour on the sauce; carefully turn vegetables with a fork, to
coat thoroughly.
Add remaining butter and milk to the rest of the potatoes, season with pepper, then mash
them until smooth. Beat in half the cheese with a wooden spoon. Taste and adjust
seasoning.
Spread the mashed potato over the vegetables, then sprinkle on the rest of the cheese.
Stand the dish on a baking sheet and bake in the oven for 20 - 25 minutes, or until the
topping is golden brown.
Serve hot.
Sunday, 26 February 2012
About Me
Welcome to my recipe blog. I'm not a trained chef but then that's not stopped Heston Blumenthal making something of a name for himself.
I don't claim to be in his league though and I'm certainly not obsessed
with the chemistry of cooking in the way he appears to be. I've been a
vegetarian for over 20 years now so all the recipes on this site will be
suitable for vegetarians. I can't guarantee that they'll be suitable
for vegans for the simple reason that I discovered, when I went
vegetarian, that I just couldn't hack the vegan diet. It's probably
about time I tried again though as there are almost certainly vegan
cheeses around these days which taste better than the plastic they're
wrapped in, for example. This wasn't the case back in the late 1980's when I tried them.
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