Home Tags Posts tagged with "Vegetarian"
Tag:

Vegetarian

30 minute mealsBreakfast

Sourdough Crumpets

by michelletang118
written by michelletang118

Have excess sourdough discard and not sure what to do with it? Well, before you toss it down your sink I urge you to stop. Trust me on this one, you need to try making sourdough crumpets with the discard. You don’t need extra eggs, flour or milk. Just the discard, baking powder, salt, sugar and some water.

I am of the firm belief that a hot crumpet, slathered with butter, drizzle of honey, and perhaps a high quality jam, is one of life’s greatest pleasures when it comes to food indulgent moments.

You will need some cookie cutter rings or food rings to get that perfectly round shape. Ideal size would be 7-8cm rings. You will want at least 18mm/0.7 inch in height. To ensure it doesn’t stick, heat the rings on the pan with some oil and grease them with a brush before you pour the batter into each one.

A sleepy starter won’t work here. You need to use an active starter for best results. So feed your starter with water and flour about a day earlier, rather than a starter that has not been fed for some time.

Patience is key too when it comes to making crumpets. Low and slow. If you go fast you will risk burning the bottoms before the top cooks. Oh, and don’t move the rings as you cook.

Oh, and be careful not to add too much baking soda/powder, it can make your crumpets taste metallic.

How do you know when the crumpets are ready? The crumpets are cooked all the way through when bubbles appear on the surface and then pop to make holes. Do not remove from the heat before the holes pop. Flip over quickly to heat up other side and serve with your favorite jam, honey and/or butter.

Easy Sourdough Crumpets

Print
Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.1/5
( 9 voted )

Ingredients

  • 200g sourdough discard / starter
  • 50ml water
  • 1 teaspoon sugar
  • 1/2 teaspoon bicarb of soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Oil for frying
  • Butter and/or honey to serve

Instructions

  1. Mix the active sourdough discard with water. Then add sugar, bicarb soda, baking powder, salt. Mix again till incorporated.
  2. Heat a non-stick frying pan with oil on medium heat and place rings on the pan. Once hot, brush insides of rings with the oil from the pan.
  3. Pour around 1cm of batter into each ring. Don't move the ring as it cooks. Bubbles should appear quickly and pop.
  4. Once bubbles have popped you can do a quick flip and cook for 20 seconds before transferring to a plate and serving with butter and / or honey and / or jam.

Notes

* Crumpets freeze well so feel free to freeze for up to 4 months and reheat on pan or toaster * Adjust heat to low when cooking if it browns too much at the bottom

0 comments
1 FacebookTwitterPinterestEmail
AppetiserMediterraneanMezzeVegetarian

Charred Tomatoes With Black Lava Salt On Cold Yoghurt

by michelletang118
written by michelletang118

This recipe was inspired by Simple, Ottolenghi’s latest book; except I added my own twist (and subtracted the thyme and oregano since I didn’t have any at hand – yes, one must improvise 😉 ).

Charred tomatoes on a bed of cold, creamy Greek yoghurt. Finish with a dusting of black lava salt and a light touch of lemon zest. Simple to make, impressive to look at, and simply delicious to taste. Without doubt, it’ll be one of the dishes you probably end up making again and again to serve as a starter or incorporate it as part of a mezze.

So what is black lava salt? This revered and delectable salt is used for adding depth and complexity to the finest of culinary creations. In addition to its stunning flavor, the nutritional advantage of Black Lava salt is that it is infused with activated charcoal which assists the body in removing harmful impurities, and is exceptional in essential minerals to help maintain the body’s normal functions. This scrumptious salt adds a truly unique flavor to roasted vegetables, soups, stir-fry dishes and on the barbeque.

Charred Tomatoes With Black Lava Salt On Cold Yoghurt

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 mins |  YIELDS: 4 servings (as a starter or part of a mezze)

INGREDIENTS:

  • 350 g (12.5 oz) cherry tomatoes
  • 3 tbsp olive oil
  • ¾ tsp cumin seeds
  • ½ tsp light brown sugar
  • 3 garlic cloves peeled and finely sliced
  • 1 lemon – zest of one half shaved off in 3 wide strips, the other half grated
  • crack of black pepper
  • 250 g (9 oz) fridge-cold extra-thick Greek yoghurt
  • 1 tsp of black lava salt

METHOD:

  1. Heat the oven to 200oC (400oF) . Start zesting the rind of half a lemon and shaving 2-3 strips.

  2. Put the tomatoes in a rimmed baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic,  lemon strips, a pinch of salt and a good grind of pepper. Toss together with your hands. 

  3. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill setting and grill for 5 to 7 minutes, until the tomatoes start to blacken on top.

  4. While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.

  5. Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chilli. Serve at once with some flatbreads or sourdough.

 

0 comments
1 FacebookTwitterPinterestEmail
Middle EasternSaladSidesVeganVegetarian

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

by michelletang118
written by michelletang118

TOSSED BREAD TOMATO SALAD  | Sumac, lemon and juicy ripe tomatoes is all it takes in this Middle Eastern salad

In this salad, the bread takes centerstage. True that there are many variations of tomato salads but very few involve roasting lemon pieces and bread together. Spruce this up with some citrus-tasting sumac and a generous drizzle of a high quality extra virgin olive oil on top of some juicy sweet ripe tomatoes (choose heirloom if you can), and you will have a simple summer salad that is simply irresistible .

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 min | YIELDS: 4 servings

INGREDIENTS:

  • 2 medium lemons, thinly sliced crosswise
  • 4 cups day-old bread, torn into rough bite-sized pieces
  • ½ cup + more extra virgin olive oil
  • 1 tbsp sumac
  • 1 tbsp salt flakes
  • 6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
  • 2 tbsp toasted pine nuts
  • 1 cup basil, freshly torn
  • freshly cracked black pepper

METHOD:

  1. Preheat oven to 200ËšC.
  2. Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
  3. Toss lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
  4. Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
  5. Toss sliced tomato with olive oil and torn basil leaves.
  6. On a platter, layer slices of the tomato with the basil and the bread lemon mixture. Sprinkle toasted pine nuts on top. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.

 

0 comments
0 FacebookTwitterPinterestEmail
Close