Search Angie's Recipes


Low-Carb Bread Rolls with Quark and Wheat Germ

Thursday, May 19, 2022

© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Soft, chewy and perfect for sandwiches - a low carb bread rolls recipe that tastes just like the real thing and perfect for those following a low carb lifestyle! They are great to enjoy with soup, stews, and salads, either toasted or simply as is! Quark (German fresh cheese with a smooth and soft texture) is said to be a cross between yogurt and cottage cheese. If you can't find Quark, a few of suitable substitutes for this recipe would be cottage cheese, ricotta cheese, or labneh (a thickened Greek yoghurt). I found this easy homemade Quark recipe here, in case you are interested in making your own.

Low-Carb Bread Rolls

adapted from bettybossi
DoughCoating
  • 250 g Quark (German fresh cheese)
  • 3 Medium eggs, at room-temperature
  • 30 g Sunflower seeds
  • 15 g Chia seeds
  • 15 g Ground psyllium husks
  • 50 g Wheat germ
  • 12 g Baking powder
  • 30 g Chickpea flour
  • 1/3 tsp Kala namak (aka Himalayan black salt)
  • 40 g Sunflower seeds
  • 20 g Poppy seeds
  • 40 g Sesame seeds (a mixture of white and black)
  1. Whisk Quark and eggs in a mixing bowl until well combined. Mix together the sunflower seeds, chia seeds, ground psyllium husks, wheat germ, baking powder, chickpea flour and black salt in another bowl. Add the dry mixture to the egg mixture. Mix until thoroughly combined. Set aside for 30 minutes, uncovered, at room-temperature, so the dry ingredients can absorb all the moisture.
  2. Preheat the oven to 200C/400F. Line a baking tray with parchment paper.
  3. For the coating, mix sunflower, poppy and sesame seeds in a shallow plate. Set aside.
  4. Divide the mixture into 4 portions and form eatch portion into an oval-shaped dough. Coat the dough with the prepared seeds. Place it onto the prepared baking tray. Repeat with remaining three dough. Using a sharp knife cut each dough lengthwise approximately 3 mm deep.
  5. Bake the bread rolls in the lower half of the hot oven for 30 minutes until golden brown. Remove and cool completely on a wire rack.

© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Read On 33 comments

Crispy Pork Belly with Basic Mole

Sunday, May 15, 2022

© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


Earthy, intense and rich Mole (pronounced moh-leh) is most representative of Mexican cuisine. The word Mole derives from the language of the Aztecs, molli (or mulli), which just means “sauce,” Mole is generally a thick, dense sauce, ranging from red to green to black, and should never be runny. There are hundreds of variations of mole in Mexico, depending on where you are and the season.
This basic (not exactly authentic, but delicious all the same) mole sauce is made by toasting and combining some dried chillies (guajillo chillies, Kashmiri red chillies, ancho chillies) spices (cinnamon, anise, coriander, cayenne, cardamom), dark chocolate, herbs (oregano, thyme and cilantro), thickeners (old bread, nuts or/and seeds) and homemade broth. Serve it as a main course with savoury, rich, crunchy pork belly, melt-in-mouth pulled pork and juicy, tender chicken or spoon over tacos and enchiladas. Once you’ve made the sauce, you can use it for practically anything. Pork belly is a staple at our dinner table and paired with the rich, complex mole sauce is literally heaven on earth.

Pork BellyBasic Mole
  • 750 g-900 g Pork Belly
  • 1 Star anise
  • 1/2 tsp Coriander seeds
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Black peppercorns
  • 1/3 tsp Szechuan peppercorns, optional
  • 10 cm / piece Ginger root, sliced
  • 2 Garlic cloves
  • Black salt to taste
  • 1 L Water
  • 8 Dried Kashmiri red chillies, , stemmed and seeded
  • 10 Dried Guajillo chilies, stemmed and seeded
  • 4 Dried ancho chiles, stemmed and seeded
  • 150 g Unsalted roasted peanuts
  • 30 g Pumpkin seeds
  • 1 Hard roll, torn into smaller pieces
  • 1/3 tsp Powdered cloves
  • 1/3 tsp Cardamom powder
  • 1/3 tsp Freshly milled black pepper
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Anise powder
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Cinnamon powder
  • 3 tbsp Ghee, butter or lard
  • 1 Shallot, diced
  • 5 Garlic cloves, soaked in honey, crushed
  • 50 g Raisins
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1-3 tbsp Garlic-infused honey
  • 70 g Dark chocolate, chopped
  • Salted, roasted peanuts, crushed for garnish
  • Cilantro, chopped for garnish
  1. Place the pork belly in your slow cooker, add in spices, and salt. Fill the slow cooker with water. Cook for 3-4 hours on high. The pork belly should be tender, soft, but not fallapart. Remove the pork belly to a tray or plate and cool completely. I usually leave it in the fridge, uncovered, overnight, so the skin dries up. Reserve the broth.
  2. Poke lots of little holes on the pork belly and cut into 4 squares or any desired sized pieces. Season with more salt and pepper. Place them in the basket of your air fryer and cook for 15 minutes at 180C/350F. Increase the temperature to 200C/400F and cook for a further 3 minutes until the pork skin is golden, crispy and puffed up.
  3. Preheat the oven to 200C/400F. Place all the dried chillies to the aluminum foil–lined baking tray and toast, turning once, until dark and fragrant, about 3 minutes. Place peanuts, pumpkin seeds, bread pieces, and spices in another tray and set it at the bottom of the oven.
  4. Meanwhile, fill a medium saucepan with 500 ml of reserved broth. Set the saucepan over low heat. Transfer toasted chillies to the saucepan with broth. Remove another tray with peanuts, bread and spices and add all the ingredients to the saucepan too.
  5. Heat the ghee, butter or lard in a skillet over medium-high heat. Add in chopped shallot and stirfry for a couple of minutes. Add in crushed garlic cloves and fry for just a few seconds. Stir in raisins and herbs. Transfer the whole mixture together with the honey to the saucepan too. Bring the mixture to a gentle boil and remove from heat. Purée the mixture using a stick blender to make a smooth thick mole.
  6. Transfer the mole to a large skillet. Add in dark chocolate and enough of broth to allow the mixture to blend. Process until completely smooth.
  7. Cook the mole sauce over low heat for 10 minutes until it thickens, stirring frequently. Add in more garlic honey and/or broth as needed.
  8. Spoon some mole sauce on serving plates, arrange crispy pork belly over mole sauce and garnish with crushed peanuts and chopped cilantro.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Read On 44 comments

Poppy Bread with Pasta Madre Starter

Wednesday, May 11, 2022

© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Pasta Madre (meaning ‘dough mother’ in Italian and has nothing to do with pasta), aka Lievito Madre (mother yeast), is a stiff sourdough starter, more like a dough which is widely used across Italy and favoured for both its active nature, mild flavour profile (no sour flavour) and ability to leaven egg and dairy-enriched doughs, like panettone, an Italian holiday cake that is eaten during the Christmas season. Check out here or here, if you want to learn more about this Italian mother yeast-Lievito Madra.
Last, but not the least, if you already have a liquid sourdough starter with 100% hydration at home, you can easily convert it to the solid pasta madre. Take out your liquid sourdough starter of 100 % hydration and leave it to come to room temperature (22C-24C / 72-75F) and give it 2-3 hours. Now you can start feeding the starter with a feeding ratio - 2:2:1 (2 parts liquid starter, 2 parts flour, 1 part water). For example, 20 g starter + 20 g strong flour + 10 g water. Feed 2 times every 5 hours, or until it doubles in size. You can also leave it in the fridge overnight, just feed the starter before going to bed and feed again in the morning. Repeat the process for 2 days or 3 days if making enriched breads.

Poppy Bread with Pasta Madre Starter

adapted from Madre Sesam Brot – einfach knusprig by Marcel Paa
  • 130 g Sourdough starter ( made with pasta madre, aka lievito madre, a special firm starter maintained at 50-60% hydration)
  • 270 ml Water (or up to 330 ml)
  • 360 g Bread flour or plain flour
  • 90 g Einkorn wholemeal flour or any wholemeal flour of your choice
  • 12 g Salt
  • Poppy seeds (or seeds of your choice)
  1. In order to get a nice rise of the dough and to make a fully leavened bread, the starter should be refreshed or rebuilt at temperatures between 25-30C / 75-85F two days (3 days if you want to make sweet and enriched breads, like Panettone, Pandoro or Colomba) before making bread.
  2. Place all the ingredients in your kitchen machine fitted with a dough hook and mix at low speed for 5 minutes. Increase the speed and knead for 10 minutes. The dough should be completely detached from the bowl and pass the windowpane test (Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it). If you can stretch the dough without it breaking, that means the gluten is fully developed and your dough is properly kneaded. Otherwise, knead the dough for another two minutes and try the windowpane test again.
  3. Shape the dough into a ball and place it in a lightly greased mixing bowl. Cover with a clean kitchen towel and proof for 2.5-4 hours at room-temperature. In the meantime stretch and fold the dough for 2-3 times. Stretching and folding helps activate the gluten in flour, making it easier to work with and shape.
  4. Lightly wet the hand you are going to use to stretch and fold the dough. Scoop your fingers underneath one side of the dough. Lift the dough upward and fold the stretched dough over to another side. Repeat on all four sides of the dough. Wet your hand as needed. You have completed one round of stretch and folds. Repeat 2 more rounds of this step, in intervals of 30-45 minutes. Let the dough rise until it has at least doubled its original volume.
  5. Turn out the dough on a lightly floured worksurface and cut up a 140 grams of dough and set aside. Shape each piece of dough into a ball.
  6. Brush the larger dough ball with water and coat with poppy seeds or seed of your choice. Gently flatten the smaller dough and roll it out to a 2mm thick round. Brush the center with some olive oil and sides with water.
  7. Now use this sheet of dough round to cover the larger dough ball, with the oiled side under, and fold in at the bottom. Place the shaped dough ball, seam side up, into a well floured bread basket. Cover it with a clean kitchen towel and leave it in the fridge for 8-16 hours to proof.
  8. Preheat the oven to 250C/500F with a baking stone in the middle and a baking tray at the bottom.
  9. Turn out the dough onto a piece of baking paper and dust the dough generously with flour. Use a sharp knief to make a cross on the dough. Score a leaf cut on each part of the cross (cut a straight line in the middle of each part of the cross and 3-4 small, decorative diagonal slashes, so that it resembles a leaf).
  10. Transfer the bread together with the baking paper on the hot baking stone and pour about a cup of water into the baking tray at the bottom of the oven. Immediately close the oven door and bake the bread for 20 minutes. Lower the temperature to 190C/375F and bake for a further 20-35 minutes. Remove the bread and place it on a wire rack to cool completely before slicing.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


Read On 48 comments

White Asparagus with Sriracha Hollandaise

Monday, May 09, 2022

© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com


Unlike the green variety, white asparagus must be peeled before cooking and the woody base should also be removed as it is too stringy and hard to chew. Peel and boil the white asparagus for this simple and yummy recipe, then serve those “White Gold” with an easy blender Hollandaise spiked with sriracha sauce. If you are in a hurry, simply serve them with melted butter.
Hollandaise sauce, one of the 5 French mother sauces (Béchamel, Velouté, Espagnole, Hollandaise, and Tomato), is an emulsion of egg yolk, melted butter, and lemon juice. Despite having “Holland” in its name, Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after Isigny-sur-Mer, a small town in Normandy famous for its butter and cream. When Normandy’s dairy production was shut down during World War I, the sauce was renamed “Hollandaise” to reflect the usage of imported Dutch butter.

Sriracha Hollandaise
  • 1 kg White asparagus, washed and
  • A large pinch of salt
  • A large pinch of sugar
  • 1 tsp Butter
  • 1 tbsp Parsley, chopped, for garnish
  • 1 Small chilli pepper, cut into rings or chilli flakes, for garnish
  • 1 Large heirloom tomato, thinly sliced, optional
  • 113 g / 1 stick Butter
  • 3 Large egg yolks
  • 2 tbsp Lemon juice, freshly squeezed
  • 1/3 tsp Cayenne pepper
  • Sea salt to taste
  • 2-3 tbsp Sriracha (or other chilli sauce, like Harissa or sambal oelek)
  1. Bring a stockpot of water to a boil, add the salt, the sugar and the butter. Meanwhile peel the white asparagus and cut off the woody bottom ends.
  2. Place the peeled white asparagus in the boiling water and cook for 12-15 minutes until al dente. Melt the butter over a low flame until it begins to bubble. Remove from heat.
  3. In a wide mouth mason jar, add egg yolks, lemon juice, cayenne pepper and sea salt. Blend the ingredients with your immersion blender while slowly adding the melted butter, a couple of tablespoons at a time, to the jar. Blend as you gradually add in butter, moving the immersion blender up and down. The sauce should thicken in just a minute or two.
  4. Season the Hollandaise with sriracha or your favourite chilli sauce. Whisk until combined. Taste and add more sriracha if desired for more heat.
  5. Drain the white asparagus and arrange on plates with spicy Hollandaise sauce on a bed of thinly sliced heirloom tomatoes if using, and garnish with chopped parsley and chilli rings.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com


Read On 48 comments
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top