Saturday, January 30, 2010
Friday, January 29, 2010
Artisan Bread in 5 Minutes a Day
Taste 5 (out of 5)
Difficulty 2 (out of 5)
Ingredients / Instructions
available online here or in the book
This is such a robust recipe - I made every possible mistake and it still turned out wonderful. I love the Artisan Bread in 5 Minutes a Day and this looks like one of the best recipes from it!
I mixed half of the suggested amount, and miscalculated the amount of yeast, I put way too little, so the dough would not rise. I added more yeast after the dough had fermented for 2 hours. The yeast did not dissolve, and I tried to mix the dough once again with the hands.
I left it outside for 2 hours and refrigerated overnight, but when I tried to shape the Challah the next day, there were grains of undissolved yeast all over the dough, so I left it outside for 6-7 hours to ferment again. Now it has finally risen.
After one more night in the fridge I started shaping the dough again and had to braid it twice, because the first time it looked really ugly.
And to finish up, I baked this Challah together with potatoes, so I thought it might catch some of the potato and garlic smell.
Yet in spite of all this, it turned out AMAZING - soft, light, sweet, probably the best Challah I've ever had.
Tuesday, January 26, 2010
Monday, January 25, 2010
Sunday, January 24, 2010
Saturday, January 23, 2010
Friday, January 22, 2010
Thursday, January 21, 2010
Wednesday, January 20, 2010
Home sweet home
Taste 4 (out of 5)
Difficulty 2 (out of 5) - lots of chop chop chop
- 3 medium beets (105 cal)
- 3 medium carrots (75 cal)
- 3 medium potatoes (490 cal)
- 1 medium red onion (60 cal)
- 6 large pickled cucumbers (30 cal)
- 3 tbsp olive oil (360 cal)
- salt and pepper to taste
Total 1120 cal, 8 servings, 140 cal/serving
1. Boil the beets, the carrots and the potatoes without removing the skin, until done.
2. Let cool, peel and slice all the vegetables into 1/4 inch (0.5 cm) cubes.
3. Mix well, add the olive oil and season with salt and pepper.
It looks festive because of the bright red color, but is quite easy to make, except for the chopping time.
Friday, January 15, 2010
- 1 1/2 tsp baking powder
- 3.5 oz/ 100g brown sugar (380 cal)
- 2.5 oz/ 75g non-hydrogenated margarine (560 cal)
- 7 oz/ 200g non fat yogurt (90 cal)
- 1/2 cup low fat milk (65 cal)
- 2 eggs (140 cal)
- 7 oz/ 180g/ 1 large Granny Smith apple (95 cal)