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Dandelion Salad with Almond Dressing

Tuesday, March 15, 2022

Dandelion, just like other dark leafy greens, is rich in so many vitamins (A, B, C and K), minerals (magnesium, potassium and phosphorus) and of course fiber - Inulin. Inulin is a type of dietary fiber that's believed to help promote the growth of good gut bacteria and to help lower cholesterol.
To balance and complement the earthy, tangy taste with a distinctive, bitter nature (similar to the taste of radicchio and endive) of this extremely nutritious and flavourful edible weed, it's best to pair dandelions with nuts/nut oils, cheese, beets, eggs, citrus and bacon. If you can't find the exact ingredients for the recipe, just be creative and give this delicious salad a try!

Almond Dressing	Salad
50 ml Almond cream (or coconut cream) 1 tbsp Almond butter 1 tbsp Freshly squeezed lemon juice 1 tbsp Tamari soya sauce 1 tsp Nutritional Yeast 2 tbsp Extra-virgin olive oil Sea salt and black pepper to taste	1 / 400 g Ripe but firm mango – peeled and cut into 3cm wedges 2 tbsp Peanut oil 150 - 200 g Dandelion, washed, drained and torn into bite-sized pieces 1 Green pointed pepper, sliced (Turkish Sivri Biber) 1 handful Cilantro, roughly chopped 3 tbsp Almond sticks, roasted 1 handful Pomegranate seeds

Heat a grill pan on high until hot. Brush both sides of mango wedges with peanut oil. Grill for 3 minutes on each side until nicely charred.
Meanwhile prepare the dressing for the salad. Except olive oil, place all the ingredients in a bowll and stir vigorously, then drizzle in the olive oil while stirring. As soon as the dressing becomes creamy and blended, season with freshly milled salt and pepper.
Place dandelion leaves, sliced pointed pepper, and cilantro in a large salad bowl. Drizzle dressing over greens, and toss to coat. Arrarnge some charred mango slices over the salad. Sprinkle the almond sticks, and pomegranate seeds over and serve immediately.

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Easy German Bauernbrot / Weizenmischbrot

Saturday, March 12, 2022

Mischbrot made with 60% Dark Rye

Experience the flavor and texture of German farmer's bread like fresh from the German bakery! Dense yet tender, chewy, crusty, packed with nutrition and full of flavour, this Germany's most popular wheat-rye mixed bread (Weizenmischbrot or Graubrot) is wonderful served right out of the oven with your choice of butter, jam, Nutella, cheese, or cold cuts.
Traditionallly this bread is made with a rye sourdough starter, which gives the bread a very light and pleasant sour taste. But it takes time plus, not all the home bakers have a sourdough starter. This hearty mixed wheat bread recipe is the easiest one that you can bake at home and still produces the typical taste, aroma and texture of Bauernbrot with the addition of Backmalz or dry malt powder in English. Dry malt powder help promote a strong rise, enhance the crust browning and adding a mild natural malt flavour. I have read that maca powder is a good substitution for dry malt powder. But I haven't tried it. You can also use malt extract too and the best substitute of malt extract is sugar beet syrup (Zuckerrübensirup). Both dry malt powder and sugar beet syrup can be easily found on amazon.
You can also vary the proportions of rye to wheat flour according to your preference. Just keep in mind that wheat contains more gluten than rye, and therefore wheat dough tends to rise more than rye dough. As a result, bread made with a higher ratio of wheat is usually fluffier, and a with higher ratio of rye more compact. In Germany, rye mix bread (Roggenmischbrot) is usually made with at least 50% but less than 90% rye. Experiment with ratios and find out what you enjoy the most.

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Belgian Endive Gratin

Thursday, March 10, 2022

A relative of chicory and escarole, Belgian endive, aka French endive or witloof, is slightly bitter, crisp, cream-coloured vegetable shaped like a bullet or tulip. It is grown in complete darkness to avoid turning green and to preserve its delicate flavor. It is available throughout the year, with a peak season from September to May. When cleaning your endives, don’t wash or soak them, as it brings out their bitterness. If they need to be cleaned, wipe them with a moist, damp paper towel.
Belgian endive makes a great addition to salads, especially those that contain cheese, bacon, eggs, citrus and nuts. Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. It shines when quickly stir-fried, lightly braised, steamed, grilled or roasted. It's hard to go wrong with this incredibly versatile and nutrient-dense vegetable.

5-6 head Belgian endive, trimmed, halved vertically (800-1000g)
2 tbsp Lemon juice
60 g Sundried tomatoes in olive oil
1 clove Garlic, peeled and halved
300 ml Coconut milk or heavy cream
1/2 bunch Parsley, finely chopped
50 g Parmigiano-Reggiano, grated
Salt and pepper, to taste

Lightly grease a large baking dish or a cast iron pan. Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the discolored stem. Cut each head of endive in half lengthwise.
Bring a large pot of lightly salted water with lemon juice to a boil over medium-high heat. Place the endives into the water. Cook until tender, about 5 minutes. Take the endives out and transfer them to a colander to drain thoroughly. Gently squeeze them if needed, but without damaging them.
Preheat the oven to 220C/410F. Drain the tomatoes and place them in a skillet together with garlic and coconut milk or heavy cream. Bring it to a boil. Transfer the mixture into the measuring cup of a stick blender and process until combined. Add in half of chopped parsley and grated Parmesan. Season well with salt and pepper.
Arrange the drained endive halves into the prepared baking dish or pan. Sprinkle the remaining half of chopped parsley over. Pour over the sauce and sprinkle the remaining Parmesan. Bake for 15-18 minutes in the middle of hot oven.

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Potato and Egg Salad with Pesto

Monday, March 07, 2022

This quick pesto potato salad with eggs actually makes a complete meal. It's quick, simple, but very delicious and satisfying. It is a salad that can be done throughout the entire year! Prepare it the night before, the flavours will have time to be mingled together. Sprinkle some crispy bacon bites over if you desired.

Salad	Almond Pesto
650 g Baby potatoes 4 Medium eggs, at room temperature 50 g Arugula or other baby greens Dill or herb of your choice 150 g Vine-ripened cherry tomatoes	1 bunch Basil, leaves picked 30 g Arugula or parsley 2-3 Garlic cloves, crushed 30 g Grated parmesan 100 g Roasted almond flakes 2 tsp Lemon zest, plus juice of 1 lemon 1 tsp Smoked paprika 120 ml Extra virgin olive oil

For the pesto, place all ingredients in a food processor and whiz until smooth. Season and set aside.
Place potatoes in a saucepan of cold salted water. Place over medium-high heat and bring to a simmer. Cook for 15-20 minutes until fork tender. Drain and set aside to cool completely, then halve.
Bring a saucepan of water to the boil over medium-high heat. Cook eggs for 7 minutes for hard-boiled or cooked to your liking. Drain and run under cold water.
Place potatoes in a bowl with half the pesto and toss to combine. Add the arugula leaves, dill or herb of your choice and tomatoes.
Peel the eggs and halve. Place on top of the salad and serve with extra pesto.

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Beetroot Rye Bread with Cacao Nibs

Friday, March 04, 2022

Put a fun twist on your delicious homemade rye bread with some organic beetroot juice and cacao nibs. The sweetness of the beetroot not only adds depth and earthy flavour to your bread, but also balances perfectly the bitterness of cacao nibs.
It’s a slightly dense bread due to the use of rye and bread flour, but it is very satisfying and goes well with soup, salad or as a substantial and healthy breakfast with some sliced avocados. Score the bread any way you like, a simple cross is great or hashtag like I did. If you are interested, here is an article about bread scoring patterns I found on Bon Appetit.

260 ml Organic beetroot juice
250 g Bread flour
150 g Rye flour
3/4 tsp Smoked salt
10 g Fresh yeast, crumbled
2 tbsp Cacao nibs

Warm up the beetroot juice in a saucepan until lukewarm. Place bread flour, rye flour and smoked salt in the bowl of your stand mixer fitted with a dough hook. Crumble the fresh yeast into the lukewarm beet juice. Set aside for 10 minutes or until the mixture is frothy.
Add beet juice yeast mixture into the flour mixture and mix on low speed for 5 minutes. Increase the speed and knead until elastic and smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until the dough doubles in size.
Turn out the dough on a lightly floured work surface. Using your fist, punch dough down. Add in cacao nibs. Knead to combine and shape the dough into a round.
Dust a proofing basket with some flour. Place the dough, seam side up, into the basket. Cover with a tea towel and set aside for 45 minutes to prove until almost doubled in size. Turn the dough out onto a baking tray lined with parchment paper. Brush or spray the surface with water. Use a small sharp knife or a bread lame to score the bread with decorative cuts.
Place a bowl of water on the bottom of your oven. Preheat the oven to 230C/450F.
Bake in preheated oven for 20 minutes. Reduce temperature to 180C/350F and bake for a further 15 minutes or until loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool completely before slicing.

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5-Banana Banana Bread

Tuesday, March 01, 2022

This banana bread is moist and delicious with loads of banana flavour! Don’t overmix the ingredients or the bread won't be soft and tender, and make sure the bananas are very ripe. If your bananas aren’t very ripe, you can place them on a foil covered baking sheet in the oven for 10-15 minutes at 150C/300F until the skins turn black. It releases the sugar and makes them perfect for baking. If you don't enjoy a walnut-studded quick bread, just leave it out or use chocolate or fruit instead.

125 g White spelt flour
125 g White bread flour
1 tsp Baking soda
1/4 tsp Salt (I used Kala Namak black salt)
100 g Lard (or butter)
100 g Coconut sugar (or brown sugar)
2 Large eggs, at room-temperature
1 tsp Vanilla extract
5 Very ripe bananas, mashed
120 g Walnuts chopped (optional)

Preheat oven to 180C/350F. Lightly grease a 8-9x5 inch loaf pan or line with a parchment paper.
In a large bowl, combine flours, baking soda and salt. Using electric mixer, cream lard and coconut sugar together until smooth and fluffy. Beat in eggs, vanilla and mashed bananas until well blended. Stir the banana mixture into flour mixture just until combined.
Fold in walnuts if using and pour the batter into prepared loaf pan. Bake in the preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.