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Sourdough Bread with Blackberry Rosemary Pomace

Monday, August 15, 2022

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Baked with Blackberry Rosemary PomaceBaked with leftover pulp from juicing


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A pomace is the pulpy remains after fruit (or vegetable) has been crushed in order to extract its juice or oil. It contains skins, pulp, seeds and stems of the fruit. It's a cheap source of dietary fibers, antioxidants, pectin and other nutrients. Pomace can be turned into the distilled products, used to make animal feed, recycled as mulch, processed to make grapeseed oil and flour.
In this recipe I am incoperating blackberry and rosemary residues from making fruit curd into the sourdough bread. The add of pomace adds more freshness, fruitiness, depth and colour to the bread. Last but not least nothing is wasted. You can bake the bread into a batard, boule or a regular sandwich loaf. Although pomace is absolutely compostable and perfectly okay inside a composting bin, it's still better if it ends up on the plate.

  • 500 g White spelt flour #630
  • 130 g Blackberry and rosemary pomace
  • 300 ml Water, at room-temperature
  • 15 g Rye sourdough starter
  • 8 g Fine sea salt
  1. Place all the ingredients in the bowl of your stand mixer fitted with a dough hook. Mix until the dough comes away from the bowl easily, 10-12 minutes. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave to rest for 5 hours at room temperature. Stretch and fold about every 2 hours. Then proof the dough in the fridge for another 12-14 hours.
  2. Turn out the dough onto a floured work surface and shape into a batard or boule. Place it, with seam side down, into a well-floured proofing basket for a further 2-3 hours at room-temperature.
  3. Preheat the oven to 250C/480F with a baking stone and a tray at the bottom of the oven for the steam. Invert the bread onto a piece of parchment paper, so now the seam side down. Score the bread and place it directly onto the baking stone. (or you can shape the dough into a log and place it in a loaf pan, then sprinkle some seeds over) Pour 1 cup of water into the tray at the bottom of the oven. Close the door immediately and bake for 15 minutes.
  4. Open the oven door to let the steam escape and lower the temperature to 210C/410F. Bake for a further 30-35 minutes until golden brown and crisp. Cool on a wire rack and cool completely before slicing.

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Baked with Blackberry Rosemary PomaceBaked with leftover pulp from juicing



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Pepita Frangipane Tart with Mirabelle and Elderberry

Friday, August 12, 2022

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A delicious late summer tart made with a melt-in-mouth buttery spelt-pepita crust, filled with a mildly nutty pepita frangipane cream and topped with a mixture of mirabelles and ederberries (or any fruit you have on hand).
Mirabelle is another delectable European heirloom plum. Small round yellow fruit with yellow red dots. They’re the smallest of the more than 2,000 plum varieties found worldwide, weighing only about 10 g each. The ripe mirabelle plums are delicately aromatic, juicy, sweet, low in calories and rich in vitamins. The mirabelle was probably named after plums grown in Southern France where they were cultivated under the name of mirabel, which means look (mira) and, of course beautiful. Mirabelle plums are very good for compote, jam or cakes and tarts.
Elderberry is dark purple fruit from the elderberry shrub. It's a rich source of antioxidants and vitamins. It has long been used in traditional medicine and appears to have some medicinal benefits. According to Webmd, elderberries could help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Raw and unripe elderberries contain a poison called cyanide. So they should always be cooked before they're consumed.

CrustFilling
  • 150 g White spelt flour #630
  • 50 g Ground pepitas
  • 25 g Coconut sugar
  • Pinch of fine sea salt
  • 120 g Cold unsalted butter, cut into cubes
  • 1 Egg, medium
  • 60 g Unsalted butter, at room temperature
  • 100 g Homemade vanilla sugar
  • 120 g Pepita, finely ground
  • 15 g White spelt flour #630
  • Pinch of fine sea salt
  • 2 Eggs, medium
  • 300 g Mirabelle
  • Some elderberries
  1. In a mixing bowl, combine spelt flour, ground pepita, coconut sugar and salt. Rub in butter until it resembles coarse crumbs. Add in egg and mix until a ball starts to form. Dump the dough into a 23-25 cm / 9-10 inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the fridge for an hour. Rinse and stone the plums. Make sure not to half them. The plums should keep their shape.
  2. Preheat the oven to 190C/375F. Put the tart pan on a baking tray and bake until the edges are set and lightly golden, 18-20 minutes. Set aside to cool. Reduce the oven temperature to 180C/350F. Cream together the butter and vanilla sugar until pale and fluffy. Add the ground pepita, spelt flour, salt, and eggs and blend again until well combined.
  3. Spoon the pepita frangipane into the tart crust. Top with mirabelle plums and elderberries. Bake the tart in the middle of hot oven until the top is puffed and firm to touch, 35-40 minutes. Transfer to a rack to cool. Dust the tart with powdered sugar and slice into wedges to serve.

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Classic Biscuit-Topped Cobbler with Mirabelles and Blackberries

Wednesday, August 10, 2022

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Make the most of foraged Mirabelles and hedgerow blackberries in this wonderful baked fruit dessert. There’s something rather satisfying about foraging food in nature and turning them into something delicious to enjoy. This cobbler recipe works great with all types of fruit and is an excellent dessert that is light on sugar and doesn't compromise on flavour--a healthyish and comforting summertime dessert, especially when served with a drizzle of coconut cream or top with a creamy scoop of vanilla ice cream for an indulgent treat. I baked this in a 30-cm cast iron pan, but a casserole dish or mini cast-iron skillets would work just great.

Mirabelle and Blackberry Cobbler

adapted from NY Times
The FruitThe Biscuit
  • 750 g Mirabelles, stoned
  • 200 g Fresh blackberries
  • 2 tbsp Raw cane sugar
  • 1 tbsp Potato starch
  • 200 g Spelt bread flour #1150
  • 1/4 tsp Fine sea salt
  • 1 tbsp Raw cane sugar
  • 2 tsp Baking powder
  • 6 tbsp Cold unsalted butter, cut into 1/2-inch pieces
  • 180 ml Coconut cream, plus additional for serving, if desired
  1. Heat the oven to 190C/375F. Place pitted Mirabelles and blackberries in a bowl and toss with the sugar and potato starch. Set aside.
  2. To make the dough, mix the spelt flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the coconut cream and mix lightly, just until the dry ingredients are moistened.
  3. Put the prepared fruit in a 12-inch / 30-cm cast iron pan or baking dish. Make patties out of the dough, 2 to 2 1/2-inches / 5 to 6-cmin diameter and 1/2-inch / 1.3-cm thick. Arrange them over the top of the fruit. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
  4. Let cool slightly. Serve warm, with coconut cream to pour on top, if desired.

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Sourdough Jam Rolls

Sunday, August 07, 2022

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These soft, overnight sourdough rolls with no added commercial yeast are the perfect breakfast or afternoon tea treat! Baked with an enriched sweet dough, a homemade wild blackberry jam and dusted with powdered sugar. I used rye sourdough starter with 100% hydration, but spelt or wheat starter would work just fine. Sourdough adds so much flavour and really brings these jam rolls up a level. You can frost them with a cream cheese glaze if desired.

  • 240 ml Whole milk
  • 60 g Butter, melted
  • 2 Medium eggs
  • 145 g Active rye sourdough starter
  • 30 g Coconut sugar
  • 450 g Spelt bread flour #1150
  • 1/2 tsp Fine sea salt
  • 450 g (about 1 1/2 cup) Homemade or storbought blackberry jam
  • 20 g Almond flakes, optional
  1. Warm the milk and butter in a medium aucepan until the butter is just melted and the mixture is warm and well combined.
  2. In the bowl of your stand mixer fitted with the paddle attachment, add the eggs, rye sourdough starter, and coconut sugar. Mix to combine at the slow speed. With the machine running, slowly pour in the milk-butter mixture, then add the spelt bread flour and sea salt. Continue mixing until a rough, sticky dough forms, about a minute. Scrape down the sides of the bowl. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes.
  3. After the dough has rested, switch to the dough hook. Knead on medium speed for 6-8 minutes. The dough should feel soft, supple and pull away from the sides of the bowl when ready.
  4. Grease a tray with some butter or olive oil and place the dough in. Cover with a damp kitchen towel and let rise overnight at room temperature until double in size, about 8-12 hours. About 30-60 minutes into the bulk rise stretch and fold the dough. Grab one side of the dough in the tray, stretch, and fold across to the center of the dough. Repeat on all four sides of the dough.
  5. Line a square 10-inch spring-form pan with parchment paper. Lightly grease the work surface with olive oil. Turn out the dough onto the work surface. Dust the dough and your rolling pin with flour.
  6. Roll the dough into a 40x60 cm / 18x23 inch rectangle. If the dough resists, let rest for 5-10 minutes and try again.
  7. Spread the jam evenly over the rolled dough, leaving a 1 cm / 1/2 inch border untouched. Starting from the long side, gently but firmly, roll the dough into a tight log. Grease a sharp knife with a bit of olive oil and cut the log into 12 even pieces. Place the rolls into the prepared pan and let rest for 2-3 hours, or until the dough puffs up. Sprinkle the top with almond flakes if using.
  8. Preheat oven to 180C/350F. Bake the dough in the middle of the hot oven and bake for 35-40 minutes until deep golden brown. Remove from the oven and cool in the pan for 15 minutes before lifting the parchment paper and place on a wire rack. You can make a cream cheese glaze for the buns or simply dust it with some powdered sugar.

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