Baby Octopus Salad with Mango Salsa
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Baby octopus salad is an exciting appetizer for kicking start a dinner party or makes a perfect lunch to enjoy your own. The baby octopus are marinated with a mixture of garlic, coconut sugar, 5-spice powder, lime juice and red chilli pepper, then cooked to perfectly tender and served with a fresh mango salsa and greens / herbs. If you're using frozen octopus, it will need to thaw in the refrigerator overnight, so plan ahead. I cooked them in a grill pan, and they turned out great. Chargrill them if you could.
Mirabelle Coconut Pizza with Wild Yeast Water
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Pizzas don't always have to be savoury. Try this simple dessert pizza made with mirabelles and coconut cream. The dough is prepared with white spelt flour flavoured with Dutch-processed cocoa powder and naturally leavend with wild yeast water and sourdough discard. It makes a perfect summer treat, late afternoon pick-me-up or even as a late-night dessert.
Sourdough Bread with Blackberry Rosemary Pomace
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
| Baked with Blackberry Rosemary Pomace | Baked with leftover pulp from juicing |
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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.
Pepita Frangipane Tart with Mirabelle and Elderberry
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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.
Classic Biscuit-Topped Cobbler with Mirabelles and Blackberries
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
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.
Sourdough Jam Rolls
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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.
Cucumber Snack Boats with Creamy Carrot
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
These cucumber boats with the creamy, garlicky carrot filling are a tasty snack during the hot summer months. It is also perfect for an evening with friends or as a quick finger food. The combination of juicy cucumbers, creamy cream cheese and crunchy carrots tastes simply delicious. The recipe is super easy and can be thrown together in a jiffy.
Tomato Couscous Salmon Bowl
© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
This tomato couscous bowl is perfect for meal prepping and packing up for lunches. All of the components are so fresh and great on their own, but somehow taste even better when combined together in a bowl. Instead of couscous, you can use brown rice, quinoa, kamut, or buckwheat for this deliciously healthy and wholesome summer bowl.
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- Place tomato juice and ras el hanout in a saucepan and bring it to a simmer. Stir in couscous, cover and leave to stand for 10 minutes, then stir with a fork to break up any clumps.
- Remove the end stems and the strings of each pod. Rinse and dry them. Add a tablespoon of olive oil in a skillet over medium-high heat. Add in sugar snap peas and sautee for 3-5 minutes until crisp-tender. Season with salt and pepper.
- Season the salmon with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a skillet over medium-high heat until very hot. Add in seasoned salmon fillets, with the skin down, and cook, undisturbed, for 5 minutes until crispy and browned.
- Flip the salmon over and lower the heat to medium. Cook the remaining 3 sides until the fish is cooked through, 3 more minutes.
- Whisk together the pan juice, olive oil, lemon juice and mustard in a small bowl. Season with salt and pepper.
- To serve, divide the tomato couscous into two bowls. To each bowl, add the leafy greens, cilantro, onion rings and snap peas and top with a pan fried salmon fillet. Garnish with blackberries and pomegranate seeds. Drizzle the prepared dressing over.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Spelt Emmer Sourdough Wholemeal Bread using a Scalding Method
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| baked with seam side down | baked with seam side up |
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Scalding, a very common process in grain preparation and cooking, is a technique involving cooking a portion of the flour (5%-20%) for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible. Usually 5% to 20% of flour are scalded one way or another. Higher percentages usually result in poor rise. Scald hydration is usually between 200% to 400%.
Scalding has been a part of bread baking for a long time, particularly in Northern Europe and Russia for many rye breads and for some wheat breads. There are different types of scalds (Scalds by gelatinisation degree, by saccharinification degree, by flavouring additives, by preservation and fermented scalds) and multiple ways to create a scald (cool down method - flour is measured, then boiling water is added and mixed in thoroughly; heat up method, like tangzhong where the flour is mixed with cold water, then slowly heated up to 65C/150F).
This bread uses a mixture of wholemeal spelt and emmer flour, which is not only very healthy, but also aromatic and very delicious. If you don't have emmer, then replace it with regular wheat or spelt flour.
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