Cucumber Relish
This cool, crisp delish is really easy to make and it tastes so delightful and delicious! A perfect accompaniment to the coming summer grilling season.
- 300-350 g Cucumber, sliced
- 50 g Carrot
- 1 tsp Salt
- 1 tbsp Honey
- 1 tsp Brown sugar (preferable rock sugar)
- 3 tbsp White vinegar (preferable white rice vinegar)
- 2-3 Pickled pepperoncini
- 2-3 clove Garlic, sliced
- Thinly peel the carrot and cut the pickled chilli into small pieces. Rinse and slice cucumber. Place cucumber slices in a bowl together with peeled carrot and sprinkle salt over. Let stand for 2 hours.
- Drain, rinse well with cold water and drain again. Transfer cucumber and peeled carrots to a glass jar. Combine together honey, brown sugar, white vinegar, sliced garlic and pickled pepperoni in a bowl. Pour over the cucumber. Seal the jar and shake to mix. Marinate it in a fridge for 1 day. Sprinkle with sesame seeds if desired and serve.
Cucumber Relish 酸甜黄瓜片 
Strawberry Tea Loaf Topped With Carrot Chiffon
| Strawberry Tea Loaf | Carrot Chiffon |
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- To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into four even portions. Round up, cover with plastic wrap, and allow to rest for 10 minutes. Line two loaf pans with parchment paper.
- Sealing side down roll each dough out to match the length of your baking pan. Turn the dough over and roll it up. Seal the ends closely. Place them seam-side down into the pans, each pan with two loaves. Cover and let rise until almost doubled, about 30 minutes.
- While the bread ferments, we start to make the cake by beating the oil, carrot juice and vanilla sugar until creamy and emulsified. Sift in the flour and stir until just combined. Add in egg yolks and mix completely.
- Whip the egg whites, salt and lemon juice until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the cake batter over the bread. Sprinkle some coconut flakes over and bake in a preheated 165C/330F oven for about 45-60 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.
Thank you, Aux Delices des Gourmets !
Sourdough Longan Pullman
Longan fruit contains several vitamins and minerals and large amounts of vitamins A and C. The Chinese name for this fruit is long yan rou/龙眼肉, which literally means “dragon eye flesh”. The dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis.
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- Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
- Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
- Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.
Flour Tortilla
The maize tortilla is somewhat thicker and heartier in texture, while the wheat version is less easily broken, due to its elevated gluten content. Recipe adapted from this Mexican Cookbook
angiesrecipes.
- 240 g German #550 flour
- 1 tsp Salt
- 1 tsp Baking powder
- 2 tsp Salad oil
- 180 ml Water at 45C/110F
- In a mixing bowl whisk together flour, salt, and baking powder. Add in salad oil till the mixture resembles cornmeal. Pour in water and mix till dough can be gathered into a ball. Place it on a lightly floured board and knead for 2 minutes until the dough has become smooth and soft. Cover it with a plastic wrap and let rest for 15 minutes.
- Divide the dough into 9 even portions. Cover and set aside for a further 20 minutes. Dust the work surface with flour. Pat each of dough into a circle and roll out the tortilla, working from the center out, until you have an 8-inch tortilla.
- Heat up a skillet until very hot. Place in the tortilla and cook until it begins to blister. Allow it cook for 20 seconds, flip and let the other side cook for another 20 seconds. Once they are done it should have lots of nice brown speckles. Remove the tortilla and wrap it in a napkin. Repeat until all tortillas are cooked.
Sourdough Demi Baguette
| Sponge | Dough |
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- Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it�s fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Allow the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
- Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
- Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.
I like to thank Anncoo@Anncoo's Hoobby, Elin@Elinluv Tidbits Corner, and Arlette@Phoenician Gourmet sharing their awards with me!
Warm Goat Cheese Salad
Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat milk is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Because goat milk is leaner than that of cows, goat cheese tends to be leaner as well. For this reason, many dieters craving cheese will use goat cheese as a substitute, crumbling it on salads or melting it on cooked dishes. Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone. from Wisegeek
Recipe Source:Essen und Trinken
| Vinaigrette | Salad |
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- Whisk together 3 tablespoons of walnut oil with lemon juice, minced shallot, salt and pepper to make a vinaigrette. Coat each goat cheese round with walnut oil and then the bread crumbs, patting the crumbs to adhere.
- Combine the greens and the walnuts in a large bowl. Add in enough of the vinaigrette and toss well. Adjust the seasoning and divide among two serving plates.
- Heat a nonstick skillet over medium heat. Add in olive oil. When the oil is hot, add the goat cheese rounds. Cook until nicely browned, about 30 seconds. Turn and cook the other side. Do not allow it to burn or melt. Transfer the goat cheese to the plates, placing 2 or 3 atop each salad. Sprinkle the cheese with freshly ground pepper and garnish with grape wedges.
Warm Goat Cheese Salad
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