Don't know about everyone else but I'm rather fed up of all the doom and gloom about Coronavirus, the panic buying and the shocking weather so I've been in my happy place in the kitchen trying out some new recipes!
I reckon we could survive for months, I have 2 fridges full of assorted seasonal ferments, a cupboard stocked with grains, beans and lentils and a stash of organic flour, not to mention loads of wild garlic growing nearby!
Fermented foods are super fertiliser for our gut bacteria, who are in constant communication with our immune system so for anyone worried about the latest coronavirus, my advice is to eat lots of fibre rich food, which will feed those gut microbes who will then get to work on our behalf. And obviously if you have sauerkraut, kimchi, kefir, kombucha then make sure you are eating and drinking them! Fermented foods and drinks are teeming with probiotics to support our health on every level and will all strengthen and support our immune system.
I eat fermented foods everyday so I know my immune system is firing on all cylinders!
I love sourdough bread and I make lots of other sourdough treats and these wee savoury scones are just delicious and so simple.
The recipe is from the Queen of Sourdough Elaine Boddy of FoodBod fame, she is just brilliant and literally makes sourdough everyday and is always experimenting and sharing her ideas!
She has a book coming out this year and I was so touched to be asked to write the foreword for it, which I gladly did! I can't wait to read it!
So back to these wee scones, I added nutritional yeast and some of my dehydrated wild garlic for flavour I also used my homemade organic soya kefir. No proving time or lengthy waiting required, just mix and bake!
These are really light and delicious and I imagine are best eaten the day you make them, which is never a problem in our house!
If you have extras then freeze them or toast them the next day!
Feel free to add herbs, spices, nuts, seeds or anything else that takes your fancy! I was thinking that vegan pesto or sun dried tomato paste would also be lovely! These are delicious served with soup for lunch or with a dip or vegan cheese!
Here is the simple recipe
INGREDIENTS - makes around 12 to 16 scones
1. Simply add the sourdough starter and kefir or buttermilk, mix together then add the remaining ingredients.
2. Don't over mix just loosely bring it into a soft dough.
3. Turn mix onto a floured surface and gently flatten the dough to around 2cm thick with your hands.
Be gentle, the dough is fairly soft so don't overwork it!
4. Cut out 12 to 16 scones, depending on the size of your cutter.
5. Transfer to a floured baking tray and bake for around 18 minutes, in a preheated oven at 220C for a conventional oven or 200C for a fan oven.
6. Cool then serve with butter, vegan cheese, dips or anything else you fancy!
I also made a lemon and poppy seed version, added 2 tablespoons sugar, zest of a lemon, and juice of half a lemon and obviously left out the nutritional yeast and herbs. The dough is rather soft so I added the lemon juice with the kefir and adjusted the amount to 275g total.
These were delicious served with organic butter/vegan spread and would be fabulous with lemon curd!
....your health in your hands...
Fluffy Sourdough Pancakes
These pancakes are so fluffy and delicious! You can make the batter up the night before so you can have fantastic pancakes for breakfast with no fuss at all. You can either use active starter or discard from the fridge.
This is a fantastic recipe and so versatile. The pancakes don't taste sweet so can be topped with sweet or savoury toppings. Topped with berries and a drizzle of maple syrup is a delicious weekend brunch or to go in a savoury direction, with poached eggs, avocado and a side of sauerkraut is delicious too!
I tend to omit the vanilla extract so I can have have my pancakes sweet or savoury.
This recipe makes a lot of pancakes, so I like to keep my options open! Excess batter will keep in the fridge for a few days but will become more sour so don't keep it any longer than that.
A good idea is to make all the pancakes, then freeze them.
You can toast them straight from frozen for a delicious treat anytime!
And this recipe also makes wonderful waffles, just thin the batter down a bit with more plant based milk and cook in your waffle maker. The thinner the batter, the more crispy your waffles will be, and the addition of vanilla extract just adds an extra sweetness which kids love!!
I hope this becomes one of your family favourites and go to weekend pancake recipe!
I have been trying out a few new sourdough pizza base recipes and I am happy with this improved version.
Simplicity and versatility are high on my list and this one ticks both those boxes.
Its a great way to use up discarded starter or can be made with active starter too.
The addition of semolina and a few tablespoons olive oil make all the difference to the flavour and texture.
A few tips for a nice crisp base, preheat your oven to high and preheat your baking tray. This can make it difficult to transfer your pizza but using a pizza paddle to literally slide it on works well.
To be honest I just preheat the oven then put the pizza base on a cold tray then add the toppings, its easier and I don't have a pizza paddle!
So here is my recipe
Ingredients for 4 large or 6 medium pizzas
500g pizza flour or plain flour
300g starter or discard
250 ml warm water
2 tablespoons olive oil
50g semolina or fine polenta
10g salt, 2 level teaspoons
Measure the flour, semolina and salt into a large mixing bowl.
Mix the warm water with the starter and oil in a jug.
Add to the dry mix in the bowl and knead until it comes together into a fairly smooth ball. Takes around 5 minutes.
Cover with a tea towel and leave at room temperature for a few hours until roughly doubled in size.
Put the dough onto a floured surface and use your knuckles to knock the air out of it.
divide the dough into 4 or 6 pieces depending on the size of pizza you want.
Roll out thinly, add toppings and bake in a hot oven for around 15 minutes until the base is crisp and golden.
I had extra dough so just put it in the fridge in a tupperware dish and used it the next day to make pizzas for lunch.
Alternatively you could make the dough in advance and just leave it in the fridge until you need it, bearing in mind it will become more sour the longer you leave it! I imagine it would be ok for 2 or 3 days!
If you don't have sourdough starter then you can use instant dried yeast, here is the amended recipe.
Standard Pizza Base
500g plain or strong white flour
1 1/2 tsp salt
1 tsp instant dried yeast
325 ml warm water
1 tablespoon rapeseed or olive oil
Put the flour in a large bowl with the salt and yeast.
Add the oil and water and knead for 5 to 10 mins, until smooth.
Put the kneaded dough in a lightly oiled bowl, cover with a tea towel and leave in a warm place for a couple of hours, until roughly doubled in size.
Proceed as sourdough recipe.
🍃 Health educator🍃