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Soda Bread with Buckwheat Flour, Potato & Sunflower Seeds; #recipefor Ruchita; August 2017

30/8/2017

 
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​It was inevitable that Ruchita would ask me if I would draw her a recipe for sweet treats & also inevitable that I would say no.
This month's recipe is not a sweet treat but it is baking & it's the easiest bread recipe, which tastes great, that I've ever found.

I've baked this bread at least 4 times since I found the recipe in July & every time I either forgot something or did something crazy -like forgot to mix the potatoes in !!! & only realised as I was putting it into the oven so I tipped it out of the tin back into the bowl mixed the potatoes in & it still came out fine.
I even forgot to add salt one day & it still came out fine.
So I'm guessing it's pretty foolproof 😁

If you don't want to buy buckwheat flour & spelt flour you can use wholewheat & plain flour instead.
I prefer the flavour of buckwheat flour over wholewheat which is why I've chosen to use it.

Have a go, see how you get on & let me know what you think.

Some Helpful Notes & Photos
Rubbing butter into flour is actually very easy & doesn't take too long.
Here's my best tip: cut the butter into little cubes then put it back into the fridge & let it get hard before you use it.

You'll know the butter is properly rubbed in when you cannot distinguish it as separate pieces of butter anymore.
Contrary to what the recipe books say it WILL NOT look like breadcrumbs !!!
​I have no idea where that description comes from, nor why it persists, but I do wonder if perhaps it goes back to the days of using lard. Does anyone know ?
rubbing butter into dry ingredients
***
Because you're using baking soda as the raising agent there's no waiting time between mixing the dough & baking the bread & the dough can be mixed gently.
This bread won't rise a great deal for 2 reasons:
  1. using buckwheat flour which is gluten free
  2. by rubbing the butter into the flours we've effectively 'shortened' the flour & coated the gluten (in the wheat flour) in the butter. This will also prevent the bread from being too tough.
This is why leaving the salt out or reducing the amount of salt in the recipe will make very little difference to the baked loaf. It just becomes a taste thing.
In fact I've halved the amount of salt used in the original recipe.
baking paper lined loaf tin
whisking buttermilk & honey together
adding wet to dry ingredients
gently mixing with wooden spoon
dough in the tin with extra sunflower seed on the top
golden brown deliciousness (the loaf i forgot to put the salt in!)
the loaf I forgot to add the potatoes too !
still came out the same & tasted damn good
***
Click here for a PDF copy of the recipe

Arborio Rice with Pumpkin & Tomatoes #recipeforRuchita July 2107

27/7/2017

 
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Although I love to eat risotto I find making it a pain in the butt so this is a hack of a baked calasparra rice recipe from the latest Dish magazine (#72 June July 2017).

I believe this is a great no fuss recipe.
​It's that good old method of gently frying some onions, herbs & spice then plunking in the rest of the ingredients & the stock, bring it to the boil, turn it down to absolute low, pop a well fitting lid on, set the timer & leave it alone.

It works ! You may even get a crunchy layer on the bottom of the pan.
You can add anything you want to eat it with; we carnivores fried up bits of sausage mmmm
ingredients
recipe
dinner
download a PDF copy of this recipe

Creamy Mushrooms with Gnocchi June2017 #recipeforRuchita

21/6/2017

 
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Ruchita LOVES mushrooms & garlic so this recipe was always going to be a winner.

A couple of notes about the ingredients I've used:
  • The creaminess comes from cooking the mushies in butter & adding cream. I'm sure you could make it without dairy . . . . not sure what you'd call it tho . . .
  • I've used portobello & swiss brown mushrooms in this recipe as they were cheap & abundant & looked the best when I went shopping.
  • I used a 500g packet of gnocchi which I bought from the supermarket. This is the first time Ruchita has cooked gnocchi so I wanted it to be easy peasy for her. Feel free to make your own.  
  • the 2 ingredients which take the flavour through the roof are thyme & white miso. 

Even tho it's winter here & the thyme in the garden is looking a little lacklustre I picked just a few sprigs from each of 4 different plants & O<>M<>G it's the best.

I've chosen to use white miso as I think it enhances the delicious earthiness of the mushrooms.
I think dark miso would be too overwhelming but if you try it, let me know how it goes.
Miso is very salty hence only 1 teaspoon seems ideal for this volume.

Forever Friends with Fungi x 
Download a PDF copy of this Recipe
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    About
    ​
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    Hi, I'm Sally
    I'm a fibre artist who loves botanicals - especially NZ native plants
    you can find me on 
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