Simple Bread

Introduction

Originally this blog was only intended for my own personal use. I have a nice array of cookery/recipe books in addition to lots of cutouts from magazines & scrawled notes.
I wanted a single place to put good recipes that I've made so I could access them easily or show the odd friend/family member who was interested. If you look at the early posts, they are basic ingredients with basic method.
For this bread recipe, I'm going back to those origins. There are a million bread recipes available, & I'm not claiming that this is the best or the simplest, however I've been practicing & tweaking this over the past 2/3 weeks & it works for me. I now want to record how to make bread so I can come back to it with ease.
If it works for you too, then that makes me even more happy.

Ingredients


3 tsp Dried Active Yeast
This is simply the yeast I use. I know there are many other alternatives. I reckon this would work with a 7g packet of ready to use yeast too
1 tsp sugar
This is to activate the yeast
About 150 ml warm water
250g Strong White Flour
Plus 2 tbsp for kneading
20g Butter
1/2 tsp salt
Olive oil for kneading

Method

Yeast

To activate this yeast put it in a measuring jug with the sugar.




I then put warm water in up to the 150ml line & whisk. This should then be left for about 5-10 mins until there is a layer of foam on top.





The Mix

Put the flour, salt & butter in a mixer. (In the picture below, that is never 20g - my scales had broke!)




Whisk the frothy water and then start the mixer. Pour the water in slowly, letting the flour combine. I find that I need to add a bit more water so I use the jug, swirling round to ensure I get as much of the yeasty froth in as possible.
The mix should be sticky but not wet.





Kneading

I have a big, wood chopping board that I think came from Ikea. For kneading, I flip it over and oil well, spreading the oil with the hand I'll be kneading with.
Take the dough out of the mixer with your oiled hand and place on the board.
Put your palm in the middle of the dough and push away.




Fold it back, and make a rough ball again.
Turn 45° and repeat until the dough starts to stick to the board.




Make sure that all of the oil on the board has been absorbed.
Now give the board a dusting with the additional flour.




Repeat again until the dough starts to stick.

Prove & prove again

Oil a tin and put the dough inside, slightly shaping to the tin.




Cover with cling film that has also been oiled and leave to rise.
The time that this will take depends on how warm it is.




When risen, ensure that the board & your hand are oiled, take out the dough and slap it on the board. It should sink or flatten.




Give it another kneading with oil until it starts to stick and once again place in the oiled tin. Leave it to rise a second time.





Bake

Preheat the oven to 220°C and put the loaf in the middle.
Bake for about 20 mins to half an hour depending on your oven. I find that the smell suddenly changes to an almost burnt bread smell. This means there is about 2 minutes to go.
The final check is a nice colour and a hollow sound when the base is tapped.
Turn out and leave to rest on a wire rack




Slice and enjoy

Mung Bean Salad

Introduction

After having some large couscous in a salad, I wanted to do something similar with the mung beans. I've also been asked by one or two people if I have any vegetarian or vegan recipes.
Now although I topped this salad with lamb steaks, the salad itself is vegetarian & probably vegan (if anyone sees an ingredient that isn't vegan, let me know & I'll edit).
I made this in three stages, first the lentils are cooked, second a few veg/spices are cooked together & thirdly some raw veg are chopped & prepared. The final meal simply involves mixing all these together.
This recipe makes a large bowl, enough for a delicious family meal, and then a few lunches.


Ingredients

Lentils

4 Espresso Cups Mung Beans
any lentils could be used




1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
2 bay leaves
1" Fresh Ginger
Don't peel the ginger, simply cut in half lengthways
2 cloves garlic
1 chilli (optional)

Cooked Veg

Onion
I used 2 small onions, finely chopped
2-3 cloves garlic
finely chopped
1" fresh ginger
peeled and chopped into thin matchsticks
1/4 of a nice squash
peeled and diced into small cubes
1 stalk celery
diced
1 tsp coriander seeds
1 tsp cumin seeds

Raw Veg

1 large carrot
grated
Handful of various tomatoes
chopped
Half a tin of sweetcorn
Handful of coriander leaves


Method

Wash the mung beans with a few changes of water.
Put in a pan and cover with fresh water. Put the turmeric, coriander, cumin, bay leaves, ginger pieces and garlic in the water and bring to the boil.
When boiling, turn the heat right down and cover. Simmer for about an hour, stirring occasionally. If it goes dry, add more boiling water.
When done, the lentils should be soft but still hold their shape.
Throw the ginger, garlic & bay away and put the lentils to one side to cool.
Next, in a pan, fry off the onions, chopped garlic & ginger in some olive oil.
When opaque, add in the squash, celery & seeds. Cook for about 15 mins until the squash is soft. If this mix dries, add a tablespoon of water.
Now, mix all the ingredients together in a large bowl. Finish with freshly squeezed lemon juice or white balsamic vinegar & a good sprinkle of sea salt.
I served this this topped with simply roasted lamb steak, however this would also be delicious in a pitta or flatbread with some crème fraîche and a touch of pickle.

Mung Bean with Lamb

Introduction

Well, it's been a little while since I posted a recipe, however when my lovely wife returned from a bargain hunt shop with 1.5kg of mung beans, I knew a daal was imminent.
I've had mung beans before but I've always just thrown them in to a curry as an afterthought. This time, I wanted to make them the star of the show.
With a little bit of reading through my cooking library, my previous recipes & some additional internet searching with consideration to what I had in cupboard, fridge & freezer, I've come up with this recipe.
As always, this is made child friendly and with leftovers very much in mind. I'm growing some spicy chillies in the garden so simply garnished my bowl with them, however if allowed, I'd have put them in with the onions at the start.

Ingredients

Base

Onion
I used 2 small ones, chopped
2 stalks celery
2 medium carrots
both diced
4 cloves garlic
roughly chopped
Courgette
a small farm just on the edge of our estate grows small amounts of veg. Some of the courgettes were huge




Spices

2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
2-3 cloves




1 tbsp ground ginger
my Madur Jaffrey book says that ground & fresh ginger should be treated as completely different spices. I wanted to add fresh ginger to the base but didn't have any in. I'd be interested to see how different this would be using fresh ginger instead
1 tbsp paprika
2 tsp turmeric
I would have thought this a lot of turmeric, but all the daal recipes I looked at use this much
1 tsp ground cumin
1 tsp chilli
4-5 peppercorns
broken with pestle & mortar
2 tsp salt
3 bay leaves




Main

1 kg lamb shoulder
Mung beans
I used just under 4 espresso cups for this
1 pint stock
you will also need about another pint of water
Tin chopped tomatoes

Salad

Lettuce
Cucumber
Tomato
Half Red/Yellow pepper
all diced
Celery leaves
Fresh Coriander
roughly chopped
Cumin seeds
Kalonji
just a sprinkle of each

To finish

Fresh coriander
Lemon juice
Half red/yellow pepper


Method

Heat some nut oil in a large pan. Add the coriander seeds, cumin seeds, fennel seeds & cloves. Stir fry for about a minute or until the seeds start to pop. Add the base ingredients and fry until soft and the onion is translucent. This should take about 6-8 mins. If it is burning, turn the heat down & keep stirring.




Next, mix in the rest of the spices and half the salt. When it is well mixed and looks dry, add about 1 pint of hot stock. Mix well & bring to boil.
Now put the lamb shoulder in whole and add the toms & more water until the lamb is almost covered. Bring to boil.








Reduce the heat & simmer for about 3 hours. The meat should be falling off the bone and the oil should rise to the top.
Drain the meat over the pan to keep all the juices, until cool enough to handle.




Now shred the meat and put in a bowl or korai. You will need to add some of the liquid to ensure the meat doesn't get to dry.








Now add the mung beans to the pan and simmer until thick for about two hours, stirring occasionally to ensure it doesn't stick.




When thick, put in bowl or korai to serve. Garnish with finely sliced peppers, coriander leaves, the remaining salt & freshly squeezed lemon juice.
Serve with a simple salad: mix lettuce, chopped tomatoes, cucumber and diced pepper with more coriander leaves, celery leaves, cumin seeds & kalonji. Make a dressing using the mashed centre of cucumber, olive oil, lemon juice & a pinch of ground coriander.
Enjoy x