Mock Fish Sticks

Mock Fish Sticks
Ingredients :

2 cups Eggplant
4-5 cups zucchini
2 tsp finely minced onion

Raw nori sheets

Marinade:
1 cup extra virgin olive oil
1 tsp paprika
1 tsp cayenne pepper
1 tsp dried basil
1/2 sheet nori, torn up
1 tsp sea salt

Batter:
2 cups raw sunflower seeds
1 tsp sea salt
1/2 cup golden flaxseeds

Methods :
Cut eggplant and zucchini lengthwise into fillets about 1/3 inch thickness and soak them for at least 24 hours.
Press excess water out with a paper towel.
IN the bowl of your food processor, combine eggplant with the onion and marinade ingredients and process till smooth.
Remove to a mixing bowl. IN the food processor, chop the zuchinni until it resembles fish flakes (slightly coarse but very small.)
Mix the ingredients the eggplant mixture and the zucchini. This is your "fish" mixture.
Cut each nori sheet into quarters. Fill the nori strip with about a Tbsp of the mixture, in a long strip. Roll the nori into a cigarette shape (it will be like a 4 inch long cigarillo, actually!), and gently press the sides down.
Place the fish cigarillos on food dehydrator sheets and dehydrate at 145 for 2 hours.
Remove from the dehydrator. Flatten gently with your fingers until the cigarillos turn into little rectangles that resemble....fish sticks!
In the bowl of your food processor, grind the Sunflower seeds and salt until smooth, adding water if necessary, to make a 'pancake batter' consistency.
Grind the flaxseed until it resembles a meal.
Dip the marinated, nori cigarillos in the batter and cover completely on both sides, then roll in the flaxseed, pressing to adhere.
Place on the dehydrator tray and dehydrate at 105 degrees for about 2 hours and then flip it over and dehydrate for another hour.

Bread Paradise

Bread Paradise
Ingredients :

A)
480 gm bread flour
120 gm plain flour
110 gm castor sugar
20 gm milk powder
4 tsp instant yeast

(B)
1 egg
300 ml cold water

(C)
60 gm unsalted butter
10 gm salt

Method :

1. Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
3. Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
4. Apply egg wash (1 beaten egg) on dough and sprinkle some shredded cheese on it. Bake dough at 180-190ºC for abt 12 mins.

Sourdough Bread

Sourdough Bread

Ingredients :
1 Cup warm water (about 110 degrees)
3 ½ - 4 cups AP flour
½ cup or more Sourdough starter ( I use whatever has resulted from step 1 below and then adjust the flour to the right consistency)
1 or 2 tsp salt (adjust to your preference)
1 tsp sugar
10” azalea pot (this is my baker of choice. Use whatever clay baker works for you)

Method :
1) In large mixing bowl, combine water, sourdough starter batter and 2 cups of flour. Mix well and cover with clear plastic wrap. Let stand in warm place 8 -12 hours.
2) Stir in salt, sugar and enough remaining flour to form very stiff dough. Knead until smooth on speed 2 on your Kitchenaid. I knead two minutes, let it rest for 5 minutes and give it another 2 minutes of kneading in KA. Use your judgment with your own mixer. Cover and let rise in buttered bowl til doubled.
3) Punch down and shape into “ball” or round loaf. Get the dough as tight as you can into this ball. Should be taut and smooth, about the size of a cantaloupe or large grapefruit. Place in parchment lined pie tin. Let rise til doubled.
4) While the dough is on its second rise, soak the clay azalea pot for at least 45 minutes in cold water to prepare for steaming the bread. (I plug my clean kitchen sink, set the pot in the sink and fill it with cold water)
5) Slash top with at least three ¼” deep cuts, right before it goes into oven
6) Place your risen bread in oven and cover immediately with clay pot.
7) Bake 30 minutes covered at 400 degrees. Uncover at 30 minutes and bake 10 minutes, rotate pie tin and bake another 10 minutes. Internal bread temp should be right around 200 degrees. Use your meat probe to check temp.
8) Immediately remove bread from baking tin and place on wire rack to cool.

Potato Bread in a Cup

Potato Bread in a Cup

Ingredients :

50g bread flour
200g top flour (original recipe calls for plain flour)
40g potato flour
2 tbsp milk powder
2 tbsp castor sugar
1/2 tsp salt
1/2 tsp dry yeast
220g cold water
100g butter (original recipe calls for 100g margarine)

Method :

1. Mix all ingredients in a mixer with medium speed for 4 minutes. (I use a hand mixer to do this.)
2. Pour batter dough into muffin cups, half filled.
3. Cover the cups with a large piece of cling wrap and leave in a warm environment for the dough to proof till double in size (almost reach the rim of the cups). I left mine on top of a hot kettle and it took around an hour.
4. Bake in preheated oven at 170-180C for 25-30 minutes until top is slightly browned.
5. Remove from oven and cool on wire rack.

Yields 6 breads.

Red Bean Paste Bun

Red Bean Paste Bun
Ingredients :

480g High protein flour, non-sifted
70g castor sugar
20g soya flour
6-7g bread improver (optional)
5g salt
10g instant yeast
25g butter/margarine
1 large egg
220ml water

Method :

In the bowl of a stand mixer with the whisk attachment, whisk whole egg, water, sugar and butter until well mixed.
Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
Remove the whisk attachment and replace with a dough hook.
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface(use the remaining flour); knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Once the dough has risen, turn out onto a lightly floured surface.
Portion the dough into 50 gm pieces; roll each piece into a ball and rest them for 5 minutes before going on to shaping.
On a lightly floured surface, use a rolling pin to roll out a dough.
Spread some red bean paste on it. Join the edges to form a ball. Roll the ball lightly to smoothen the surface.
Place the dough on a baking tray for second rising by covering the dough first with plastic wrap then with a damp tea towel and and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven. (Alternatively, cover with plastic wrap and place in the refrigerator overnight or up to 16 hours. Remove the bread from the refrigerator and follow the second rising in the oven.)
Brush the tops of the buns with egg wash (1 egg+1 tsp water) and sprinkle buns with some sesame seeds.
Preheat the oven to 350 degrees F.
Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 12 to 15 minutes.

Banana Bread with Chocolate Chips

Banana Bread with Chocolate Chips
Ingredients :

* 2 cups All Purpose Flour

* 3 ripe Bananas

* ¼ cup Oil (I used Olive Oil)

* 1 cup Sugar

* 1 tsp Vanilla extract

* 1 tsp Baking Soda

* 1 tsp Salt

*1 cup Semi-sweet Chocolate Chips (Can be substituted with 1 cup of chopped Walnuts or Pecans)

Preparation :

Mash the bananas into a soft paste. A fork can be used to mash it easily. Add oil, vanilla and sugar to this banana mixture. Mix well.

Later sift flour + salt + soda together and add to banana mixture along with the chocolate chips.

Mix until flour is blended in well, but don’t over mix it.

Pour this mixture into a loaf pan and bake at 3500 F. Don’t forget to preheat the oven first.

Tomato Bread

Tomato Bread

Dry Ingredients :
300g bread flour (this is the final amount after adding the additional 50g)
10g milk powder
40g sugar
4g salt
3g yeast

Wet Ingredients
25g egg (half an egg)
25g butter
120ml fresh tomato juice/puree (blend 2 tomatoes well to get that)

Method :
1. Place the dry ingredients into a big bowl and mix well.
2. Add in the wet ingredients to form a dough.
3. Knead dough until dough is elastic and smooth.
4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1.5-2 hrs).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into 12 equal portions (about 48g per portion).
7. Shape each portion into a smooth ball and place them onto a lined baking tray.
8. Cover the balls of dough with a cling wrap and allow the dough to go for second proofing until double in size again (about 1.5 hr).
9. Brush the top with a little egg wash.
10. Bake in preheated oven at 170C for 20-25 minutes.
11. Remove bread onto wire rack to cool completely.

from : pure enjoyment