Posts Tagged ‘Recipe’

Baking our own bread – even better recipe!

Never happy to settle for good-enough, I’ve been tweaking our easy, reliable bread recipe to respond to a little family criticism that it could be lighter. So here’s the new result:

IMG_0391[1]

It’s about an inch taller than the previous recipe but it is not as reliably pretty:
Home-Made bread

But I’ve used the new recipe three times so far and had no failures – just great, delicious wholemeal bread. It’s significantly lighter, and now there are not even the slightest complaints! It even seems easier to slice.

Here’s the revised recipe:

  • 310 ml of lukewarm semi-skimmed milk
  • 450 ml of strong flour (I use half white, half wholemeal)
  • 1 tsp salt
  • 3 tsp sugar (I use golden caster sugar)
  • 25 g butter
  • TWO 7g sachets of dried yeast

Put the milk into the breadmaker, followed by the flour. Add the salt, sugar and butter into each corner, then make a well in the center of the flour (not all the way through to the milk) and pur in the yeast.

Run it on the breadmaker’s express cycle. In our case that takes an hour, and only 0.24kWh.

Anyway, that’s enough talking about it, I’m off to slice it up for breakfast – the smell is divine.

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Shiitake Hazelnut Vegetarian Pate

With two of my recent themes being Hazelnuts from edible hedges and growing our own mushrooms, imagine how delighted I was to find this recipe over at Fungi Perfecti:

Shiitake Hazelnut Vegetarian Pate

4 oz Shiitake Mushrooms
1/8 tbsp thyme
3 tbsp butter
1/4 tsp salt
1 clove garlic, minced
1/8 tsp pepper
1/4 cup toasted hazelnuts
2 tsp dry sherry
3 oz Neufchatel cheese
1 tsp fresh parsley

Trim and discard woody ends from mushrooms. In a food processor, finely chop mushroom caps and stems. Melt butter in a medium skillet. Add mushrooms and garlic and saute for at least 5 minutes. Stir in thyme, pepper and salt. Chop parsley in food processor. Add hazelnuts and process. Add Neufchatel cheese and process until smooth. Add sherry and mushroom mixture, and process until well-mixed. Spread or mold in serving dish. Cover and chill for at least 1 hour. Serve with crackers. Yields 1 cup. Other mushrooms can be substituted for or combined with Shiitake.

Isn’t that just the perfect use for all my nice garden produce? (not sure how to grow a Sherry tree yet though 🙂 ) It’s a recipe from Growing Gourmet and Medicinal Mushrooms by Paul Stamets – which is definitely on my to-buy list.