I used this recipe, but baked the ingredients on a grill in my oven.
Monthly Archives: August 2017
This spicy carrot salad is pretty good, and a change from most salads I have eaten.
I got this recipe from my father. It is a very handy recipe if you like the taste of fresh bread, but hesitate to bake entire loaves because you have a small household. The recipe makes enough for about two loaves of bread, but you can bake them over the course of several days. Another nice thing about this recipe is that it doesn’t require any true kneading.
I used it to make cinnamon-roll bread:
One downside of this recipe is that it has quite a bit of sugar. Next time I will use less than it recommends, closer to one tablespoon per loaf. When I used it to make pita-style bread to accompany my bean meze, it made proper pockets, but it was too sweet. (To make this bread, I did not give it a rise but just rolled it out and let it rest a few minutes before putting it in a 220° Celsius/430° Fahrenheit oven for 5 minutes.) Next time I make the bread I will significantly reduce the sugar.
It also seemed a bit sweet when I used it as a crust for a mozzarella and pesto pizza, although it was less noticeable because my basic tomato sauce is sweetened a little with carrots. (For the pizza, I rolled it out and let it rest a few minutes, then baked in a 220° Celsius/430° Fahrenheit oven for 8 minutes.)
I finished the dough off by making sweet rolls with raisins and sultanas.
- 2 packages of dry active yeast
- 5½ – 6 cups of flour (I used half whole wheat and half white)
- 1 egg
- 1 ¾ cups warm water
- ¼ cup of butter or soft shortening
- ½ cup sugar (I recommend using less)
- 1 tablespoon salt
Sprinkle yeast over warm water in large bowl; stir to dissolve. Add sugar, salt, and about ½ the flour. Beat with electric mixer on medium for two minutes or stir by hand until mixture is smooth.
Add egg and shorting; beat to mix. Mix the remaining flour with hands or spoon until dough is easy to handle. Shape into a ball and place into a lightly greased bowl. Cover tightly and place in the refrigerator and let the dough rise for at least 2 hours. Punch down dough every day until you use it. Two hours before you want to serve hot rolls, punch down dough, cut and shape to make rolls. Brush on butter or oil and let rise in a warm place for 1½ hours. Bake in hot oven (200° Celsius/400° Fahrenheit for 12 to 15 minutes.
For bread bake at 180° Celsius/350° .
Dough may be kept in a refrigerator for up to 5 days.
Here’s a recipe for ful mudammas. I substituted giant white beans for fava beans to save myself a bit of work peeling.
I tried braising carrots in tea, but my loose-leaf tea made quite a mess of it, and my large carrots had to be cut down to size so it wasn’t even as beautiful as the original.
I used the vegan version of this recipe, with salt instead of shrimp paste.
I used this recipe but opted to grind the cashew nuts before adding them to make a creamier sauce.
On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.
I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.