From my garden. Fermented green tomatoes. Normally I do it at the end of summer, but few mornings ago a little bird got into my veggie patch and picked on some of the tomatoes. (Summer has been on a cooler side and so my tomatoes are still green, in the middle of summer that is! )
To make the tomatoes I used a 2% ratio salt to vegetables; so for 500g sliced tomatoes, 3 cloves of garlic, 1 dried red chilli, zest and juice of 1 lemon and a small bunch garden herbs (basil, mint, parsley) I added 12g of salt and once packed in jars covered it all with good quality extra virgin olive oil. Too much salt will not allow the fermentation and too little salt will be too risky due to bad bacteria taking over, and so 2% is considered the optimal amount to ferment and let the good guys (lactobacillus) thrive. Coming to the photo. As many of you message and ask who takes my photos; I do 🥰 and I love it (the photography and the visual storytelling) it’s my passion 🙌 and so glad to hear that some of you enjoy it 💓 thank you!!! For the background of this photo I used one of my printed images, it’s one of my favourite. Also, I still learn a lot and strive to be better at what I do everyday 💕 #foodphotography #fermentedfood #guthealth #beautifulcuisines #stilllife #lifeandthyme #feedfeed #f52grams #food52 #still_life_gallery #foodstyling #margaretriverfood #perthfood #eatseasonal #foodfromscratch
Rose scented Persian Love Cake Recipe. I made two versions yesterday; one with oranges and one with rose. Both are equally delicious. There are as it seems to be a plethora of different ways to making this cake, some are gluten free and call only for almond meal and even with the addition of buckwheat flour. I went with traditional Middle Eastern ingredients such as almonds, semolina, yoghurt, cardamom and rose water. I love how fuss free making this cake is, much like most of the Middle Eastern cooking 🙌 it’s all about enjoying the process and then the outcome. What went in: 120g butter, 1 cup raw sugar, 4 small eggs (about 200g), 1/2 cup yoghurt, 100g semolina, 250g almond meal, juice and zest of 1 small orange, 1 tsp rose water, 1/4 tsp ground cardamom. Whip butter and sugar until pale, add eggs one at a time, then add rest of the ingredients and fold well to blend without lumps. Preheat oven to 180C fan. Generously butter cake or bundt pan ( I used small bundt pan, round cake pan should be about 20cm-22cm diameter, the smaller your pan the higher will be your cake, also this cake has a minimal rise) spoon the cake mixture into the pan, give it a few good taps on the counter to remove any bubbles and bake for 45 min to 1 hour. Remove from oven, wait 5 minutes and then turn out onto the cooling rack. While your cake is baking make orange syrup by boiling thinly sliced 2 oranges in a simple syrup of 1 cup of sugar and 1 cup water, cook for 30 minutes on low, then cool. You can use cool syrup to drizzle the cake and decorate with orange slices. To make rose water using use 1 1/2 cup icing sugar, 1 tsp rose water, about 1 tbsp milk ( when adding milk add less and then add if mixture is too thick, whisk well for a few moments before adding more liquid). I blended my using sugar in a blender and sieved it to remove any lumps, blending cuts the time of sieving. #foodphotography #beautifulcuisines #lifeandthyme #homebaker #food52 #cake #foodstyling #pursuepretty #liveinspiration #onmytable #perthfoodgram #perthfood #f52grams
300ml lukewarm water
1 sachet active dry yeast (7-8grams)
1 tbsp honey
500g all purpose unbleached flour (I used 200 plain flour and 300 strong bread flour)
Oil for the bowl and work surface...
1 tbsp honey for the water ( to boil the bagels before baking in the oven)
2 tsp baking soda (to alkalise the water for chewiness that is characterised to bagels)
1-2 tsp salt
1 egg for egg wash
Seeds, such as sesame, poppy and any other seeds that you might like.
First make the yeasty sponge by mixing 300 ml water, yeast, 1 tbsp honey and 200g flour ( I used my stand mixer bowl) cover and set aside in a warm spot for 30 min or until bubbly and has risen a bit. Then, add salt, rest of the flour and knead into a stiff dough. Knead for 5 min or until smooth and elastic. Move to an oiled bowl, cover and set aside in a warm spot for 1 hour, 1 hour and a half ( I refrigerated my dough overnight and shaped about 1 hour after removing from fridge). Knock the dough down, weigh it and divide into 10 equal pieces (about 80+ grams each) shape them into balls and set aside to rest for 10 min. Gently make a hole in the centre using your fingers ( I suggest lightly oiling your hands and the surface to avoid sticking) place each dough ring on a lined tray leaving enough space between each other ( they will rise) cover with a damp cloth and set aside for 45 min. In the mean time, bring large pot of water to boil with 1 tbsp honey, baking soda and salt. Prepare the egg wash, seeds, lined baking tray or two if your trays are small, preheat oven to 215C fan forced. Once your bagels have risen (you can do a float test in a bowl of water, it will float when it’s ready) drop into simmering water and cook for 1 minute on each side (the longer you will boil them the chewier will be the exterior of your bagel) using a slotted spoon move the bagels into a baking tray (shake the excess water off) brush with egg and sprinkle with chosen seeds. Bake in a preheated oven for 20 minutes or until golden brown. Cool on a cooling rack and enjoy using for sandwiches or even burgers (that’s what we did with kids).They work a treat in a lunch box!
Sourdough Bread. For the start I would like to note again that to achieve a successful rise in the sourdough you will need a very lively starter. Also would like to note that this is not an overly high hydration bread that is so trendy right now due to the possibility of the large crumb. Instead, this is a humble, basic sourdough that I believe is achievable to make for most who love to bake.
300g bread flour
50g whole meal flour
70g young (about 4-5 hours) starter
8g sea salt
Mix flours and water in a bowl until completely incorporated. Cover and set aside for about 1 hour or a bit longer. Have your starter fed to fit the schedule. Once hour has passed, add 70g of starter and mix well for about 5 minutes( I hand mix everything). Cover and set aside for 30-45 min, then add salt and mix well 2-3 minutes. Cover and set aside for 30-45 min then preform first lot of stretch and fold. Repeat 2-3 more times within the same interval (30-45 min). Wetting your hands prior to each stretch and fold will help avoid sticking and will add a little more moisture to your dough. After your last stretch and fold cover and leave your dough to rise for another 2 hours. It should be around 6-7 hours from the time of addition of the starter. I bulked mine for up to 8 hours as it all depends on number of factors; temperatures, how active starter is, humidity, amount of yeast spores in the air. The ambient temperature for starter and the dough range from 24C to 26C. Once your dough has sufficiently bulked up ( 50% ) it’s ready to be shaped. My favourite is the stitching. Handle your dough gently but firmly, you don’t want to degas it. I often skip preshape since there are plenty of stretch and folds to strengthen the dough. Shape the dough, place into proving basket and allow to rest in a basket for 20-30 min then move into the fridge. My fridge is very cold and so all activity stops once the dough is there. Retard in the fridge for 12-16 hours. Bake in preheated to 245C cast iron pot. Lid on for 20 min, drop temp to 230 lid off for another 20-25 min. Hope this info is helpful. Will be sharing more and in the stories as usual. Will try helping with questions 💕