Monday, 18 June 2018

Broodbroeders Workshop



To learn or not to learn




Since i started to make my own weekly Sourdoughbread last month i learned a lot of things on the internet, by doing and by reading some books by good bakers with a lot of experience.
Like “De Superette” book by Sarah Lemke, “Tartine” by Chad Robertson and many more.
And since i tasted the sourdough bread of Bakery “De korst” in Kessel Lo, i was immediately addicted to sourdough bread! Mmmmmm.........

So when i saw the opportunity to follow a sourdough bread making workshop at "De Broodbroeders", i applied for it. This Atelier has been build up by Johan and Steven and they seem to experiment with sourdough from Mechelen. I visited this Atelier the week before and i have not seen one of those brothers yet. The workshops are really quickly fully booked, so i had some chance to get one more spot. I was told that Johan would lead the workshop next Sunday where i applied for.

So Yesterday was the day of the workshop and i was really looking forward to it of course.
I had some loafs at home who where really successful so far, so i though it can only get better.
We had a fine group with people who were really interested in bread making too as much as i am. Some even gave it as birthday gift to their best friend. That’s a nice gesture i think :)

The day started as i expected and i arrived 15 minutes before the course started, Anne was going to lead the workshop, not Johan as she said to me earlier? 
We immediately got into it and there were some preparations done by Anne herself. She works there for 2 years now at the Broodbroeders. The flours were already in a big plastic box and a lump of Baker’s yeast? I immediately was thinking “i thought we were going to work with Sourdough?
Yes we are she said, but for making sure the bread rises as it should, we always add baker’s yeast along with the soudough. Cause when you use pure sourdough, the bread depends on the surrounding temperature of the room to rise well. Ok, but still....at home i don’t use additional yeast.
We were about to bake a pure Wheat bread with an additional lump of yeast.......

So, by then i already had 2 disappointments >> No-one of the Broodbroeders to see at the workshop and they use additional yeast. I wanted to learn the real thing, you know?


We all got into working in teams and added the remaining ingredients, i added the salt (which had to be in it immediately). In fact i read everywhere that you have to wait for adding the salt, so the gluten in the flour and water can do the work. Salt prevents that somehow. But we don’t have time for waiting Anne said and we had to add it straight away. 
The next step was adding the water by someone else and Anne also said they use just water from the tap, since it does not matter what water you use??
Are you serious about this i thought? Water gives as much flavour as flour. Tap water contains Chlorine that is a treatment to make water safe to drink.
This method is used to kill certain bacteria and other microbes in tap water as Chlorine is highly toxic!
It may seem fine for bread making, but has a huge influence on the taste and your health. But i understand that bottled water may get expensive in a bread shop.........Rolling eyes.
That was Disappointment nr 3.

Ok, let’s move on to the next steps......
The leaven has been made the day before with one of their starters, i suspect the wheat starter.
200 gr of leaven was added as well, so that was fun to do.

>> Don’t be confused about the different words they use everywhere. It took a while since we realised that they did not use the Starter at the broodbroeders, but Desem....which means sourdough in english. They call it desem, which is in fact (Voordeeg) in dutch and leaven or levain in english workshops. She told us afterwards that they prepared it the day before....Ah ok, we finally got it. Pheww.....Luckely i use leaven too and knew what she was talking about. But many people did not.

Now it was time to mix it by hands and we did. The dough was heavy and sticky. We did the first Autolyse, however with the salt in it. And then Anne started to explain everything about the bread making process. There was lots to talk about and for me i got to know some more about it.
We were not told about the times of the folding, so once in a while she said we had to fold it and we did. Sometimes we stood there for a long time listening to Anne, that at some point i just grabbed a chair, since my back really started to hurt. There were not enough chairs for 10 people. Maybe just 5.
So, disappointment nr 4.

Though there were some good things, like Anne is really lovely and you can ask her anything. She knows most about it. So i got to learn more about the different kind of flours and the folding techniques. 

Then finally we had our final shape and had to cut the breads before they went into the oven.
She gave us a razor and we had to cut it like this. Some people cut into their hands, because they are not used that a razor has more sharp sides. My goodness.....No bloodbath fortunately, but it’s very risky. I wished at that point i would have brought my Lame with handle from the Weekendbakery.

Then we had a nice break eating some boule made in the shop with sourdough and drinking tea or coffee. This was a nice moment where we could chat and find out more about each other. 

The day went by and we were waiting for our loaves to be baked. The course went from 13u till 17u, but the breads were so hot to touch, since they came straight from the wood oven and i didn’t know how to bring them home, as i did not have a bag or towel with me. Se there was that problem.....Then Anne told us we could get a brown bag at the front of the store and put our bread in there. Ok, great.....Luckely.
We also got a Goodie bag with 2 different kinds of flour of 2 kg and we could choose 1 of their Sourdough starters to bring at home and keep it alive. The starters were very hungry and are not fed on regular times. The good thing about that is that we were allowed to feed them about 2 hours before we could choose 1. And we learned the different smells and tastes from all the starters.
I think they had about 5 starters.

And now you wonder which starter i have chosen?
Well, i chose Rye...since i already have my wheat starter “Woodwell” and “Sally” with white stone ground mill flour from San Francisco.
This will be my 3th one. I feed my starters on a daily base not in large volumes and they are doing really well. I might write something about it in a different post :-)

And then at the end of the workshop, do you know what i found out? That they do have a razor /Lame with handle from the weekendbakery laying around! If we would have known that before with the cutting of the breads ay.......less blood would have spilled.




The result of the bread :  

The small one we did not make ourselves, we were only allowed to cut it. 
It was a grain bread with millet and poppy seeds i think. 





The big one i made was great to see and the crust was crispy. However i think i did not slice it deep enough as it has no oven spring. The inside of the big bread was not as i expected it to be.
I came home in the evening and the smell of freshly baked bread in the car was so making me hungry, that i decided to eat bread in the evening with baked eggs :D
Though the bread fell like a brick on our stomachs and was too heavy to eat. I wonder what went wrong? I never have that with my own breads. Did we not fold enough? is it because of the additional baker’s yeast? I really do not know.


Fingerprint stayed in there. Too heavy to eat :(



Ok, so what do i think about the workshop itself?


PROS : 

* It was a great afternoon with people with the same microbe >> Sourdough bread wanna be bakers.
* Anne is very friendly and has a good knowledge of the system and flours.
* Learning to fold and having a great afternoon was great.
* Goodie Bag with 2 types of flour (4 kg in total), 2 sheets of paper with recipes and some instructions + a 4 to 5 year old Sourdough starter with me. Don’t know the exact age.


CONS : 

* They use no bottled water.
* Adding salt before the autolyse is not ideal.
* Additional baker’s yeast with the sourdough is not what i expected.
* Haven’t seen any of the Broodbroeders at all. Disappointed about that......
I wanted to learn more about the persons behind the bakery.
* Not enough chairs for everyone to sit and standing a lot is not always ideal. My back really hurts today. ouch :(
* To my feel you get not the full experience and came home with a big bread i can not eat.
* Could have been organised better by the Broodbroeders themselves  (But Anne really did do her best).  She was exhausted at the end.
* Was not prepared to bring a hot Bread with me, as there was nothing foreseen to put it in. Burned my hands several times though......

* The course i find too expensive >>> 85 euro for 4 hours!
I expected a bit more for this if i’m honest.

I think i will continue learning it by myself. There is actually a whole library called Youtube and why not use it? Costs nothing and you learn a lot. There is of course a lot of crap around, but i’m sure there are many good clips by searching the right words like “Tartine Bread”, "Sourdough bread”, “How to make Leaven” etc.....



In pictures


Throwing and stretching and folding. You see Anne on the right.


Proofing baskets (Bannetons)

Proofing, Top right is mine.


Grain bread with Millet and Poppy Seeds (small)


I got the EAR :-)


Crispy however......

Throw away bread :(

Goodie Bag.

2 x 2 kg flour : 560 + Whole wheat flour.

Some tips and links to search for.

We had to write down the desem (leaven) recipe by ourselves.





Friday, 25 May 2018

Mother Dough Bread




The Bread of Nature





What a challenge! Some time ago i visited a bakery in Leuven (Belgium) where they made fresh loafs made out of Sourdough. The taste and smell was simply divine and i could not get enough of it really.
However the bread is not cheap with 5 euro for a half bread of approximately 720 gr.
Now i know why it is not cheap.......Spending so much money on bread, i thought i can make that myself too and as many as i want :)

Making artisanal bread is not like the bread they are making in the food industry with dried yeast or if you are lucky with fresh yeast to be solved in water. It’s so different in taste, ingredients, time and of course the satisfaction of eating your own made bread.
I suggest that you eat it with only salted butter and the flavours will explode in your mmmmmmouth.

It all starts with the Mother dough (A ‘Starter' as they call it). Made of natural yeasts. I really wanted to eat this bread more regulary as it’s easily sold out and especially on sundays. I started to figger out on how to make it and how the hell i am going to find a good recipe.
So i started to watch some movies on youtube and soon found out that it is a lot of work, but i didn’t care, i simply wanted to accept the challenge i made for myself and thought, let’s do this.

I went to the library and found a really good book named, “The Superette” from Sarah lemke who was first a baker in Michigan. She came to Belgium some years ago and started a bakery in Ghent and is now active in Bokrijk with making artisanal bread. Sarah and Kobe published this book in 2015 and quickly got sold out everywhere. You can still find it in the library and it contains the recipe of the bread i have tasted before. Yes, let’s get started.

Continue Reading >>>

Saturday, 17 February 2018

Slow Cook Tarka Dahl



The ease of the slow cooker





Well i must say that this one surprised me....Last week i bought my Slow Cooker as you can read here >>> Slow Cooker, what’s all about?

I never make Dahl (Dal) and thought by having my slow cooker now, that i would give it another try. Cause i don’t like to wait and stir while cooking, it tires me so much to wait. So my second recipe i mad with this cooker was this Dal with red Lentils.

I found a recipe in a book and adjusted it to my taste. I also read a lot about slow cooking and know that you better bake your onions and spices like in the indian kitchen, cause that gives the ultimate indian flavour in these dishes.
It’s not really an extra effort, you can make this all in 1 separate pan and then transfer it all to your slow cooker. While cooking, you can do many other things or just reading an exciting book :)

Continue Reading >>>

Monday, 12 February 2018

Slow Cooker, what’s all about?



The Hype





These days it’s all about Slow Cooking, but what does it really mean?
Slow cookers are cheap to buy, economical to use and they're great for making the most of budget ingredients. They offer a healthier, low-fat method of cooking and require the minimum amount of effort. You can buy one as from 20 euro. Depending on brand and functions you want. Slow cookers with timers are more expensive.


Cooking with a slow cooker is most similar to cooking with a Dutch oven on a stovetop. On a stovetop, a pot is heated from the bottom and the heat rises up the sides of the pot to heat the food within. Similarly, a slow cooker creates heat toward the base, which transfers up the sides of the vessel to heat the food within. In addition, setting the temperature for both cooking methods is very similar. Instead of cooking something at a specific temperature on the stovetop, you set the temperature to low or high. Your slow cooker works in the same manner.



When you set the temperature to low on your slow cooker, your heating element will put out less heat. When you set the temperature to high, the heating element will put out more heat. Cooking something on low takes more time than cooking something on high. Because the temperature settings work most like stovetop cooking, it is hard to give an actual temperature for the various heat levels.


Slow cookers are designed to do their own thing. 
It all comes down to the design. Essentially, slow cookers are just electric pots with stoneware inserts. Unlike a conventional oven or stovetop burner, slow cookers can consistently cook food at low or high temperatures for as many as 12 hours. These nifty contraptions, designed to operate completely on their own, work by trapping heat and cooking food for a long period of time. For this reason, it's important to avoid removing the lid of your slow cooker. Every time it's removed, heat escapes, and that will only increase the overall cooking time needed.

One of the greatest attributes of the slow cooker is the incredible flavoring that it can produce. Simmering a mixture of ingredients in their own juices for several hours produces that rich, deep flavor that baking, grilling or frying simply aren't capable of. Cooking on a low, steady heat brings out the most savory of flavors and gives slow-cooked meals that extra zest. I have induction an i must admit that it gives not the best result when it comes to slow cooking. Cause of the pulses it gives every couple of seconds  i do not have a constant temperature which makes it not ideal for stews.

Tuesday, 25 April 2017

Xylitol, the Deadly Sweetener!



We are told that Xylitol (E967) is healthy, it’s NOT!





If reading food labels is part of your shopping experience, you’ve probably seen the ingredient “xylitol” coming up and more and more the past couple years. Reported by most manufactures as being “all natural,” few suspect it’s anything but healthy. Unfortunately, natural doesn’t always mean “non-toxic”.

As you can read in my previous post >> some E numbers in food could be really dangerous for your body and still we are not aware of that, cause we are told it’s good for the body. But it’s just good business. Making money and profit is all that counts these days and it’s time we start being aware of that or we might not get that old anymore.

Lately all i hear about it cancer and diseases.......it’s really something to think i about and i did. I banned all processed food from my diet and started eating with awareness.
Since i do that, i feel much fitter, more awake, and have less body problems.

Tuesday, 11 April 2017

What’s in your FOOD?!



What is really in your food?





I would love to talk about what’s really in your food, cause not many people read the labels or think about the additives the food industry uses. Cause yes your product has an expire date which can last for months or years. What do they use to keep the food eatable that long? And i noticed that pies from bakery in large stores like Lidl, Carrefour, Delhaize, Aldi etc contain a lot of additives as well which are not good for your body.

My eyes went open when i saw a book coming online about food E-numbers. Yes, you know them. They are all over the packaging in small letters or sometimes they are mentioned with other names, so you don’t see it good with your eyes. I had so many problems lately with my skin, even without eating sugar. So it made me think what could cause that......it seems that sugar alternatives or not always a healthy option. 
Tagatesse (Tagatose) for example is completely chemical and does not do good for your body. It is NOT a natural sweetener!
But it’s not meant to be spoken about that, cause it sells so good and the food industry might loose money when this gets worldwide known.

Adding additives do not have to be bad, but i noticed when reading my labels lately with my little pocket book full of explanation about the E-numbers that many additives are poisons. Real poison! It scared me and now i take more time to go to the store to get my milk, butter and regular things that i don’t make myself.

Like yesterday i went looking for Granola, cause i don’t have time to make some this week. And read the labels......something looked suspicious and i looked it up in my book.
Do you know that Kellogs EXTRA Crunchy Muesli with fruit added "Sulphur dioxide" (Nr E220), which causes Asthma, Broncho spasm, Hypotension, Bronchitis and destroys vitamins A and B1 in food, animal mutagen! Do you know they sometimes add petroleum and or paraffin to your food?? This is simply horrible.

CONTINUE READING >>

Thursday, 13 October 2016

Speedy Pasta and Pastabike review





The Handy Pasta Kitchen tool!


  

There are many forms of pasta out there and everytime i see one, i simply want to make it.
I’m sure you have the same feeling if you are a pasta lover.
Though it can be quite expensive to buy all these shapes separately and store them as well.
So, i came across these pasta bikes and i simply love them.

I have both : 

Pastabike from Marcato Pasta 



Why did i buy 2 pastabikes, well for some shapes of pasta you need 2 distances and instead of moving my wheels all the time, i have 2 pasta wheels laying round for quick working like with making farfalle.

You can make all kinds of shapes with these wheels and with the speedy pasta wheel, there are some images printed on back of the box on how to place the wheels for the shape you want to make. I find this very handy when i don’t have much time trying to figure out how far the wheels need to be placed.
Be aware that only the speedy pasta wheel has these images. Not the Pastabike from Marcato which i feel sad about. It’s so handy to have this example.






This is the Marcato Pastabike




This the Speedy Pasta 



Difference between Pasta Wheels : 

* Marcato pastabike has 9 curved (zigzag) wheels, no flat ones at all.
* Speedy pasta has 8 flat wheels and 6 curved (zigzag) ones + example printing on the back of the box.

Both are very good quality and sturdy. 
You can find the Speedy Pasta Cutter bike wheel HERE
You can find the Pastabike from Marcato HERE

The fact that Marcato Pastabike has no flat wheels, i find a disadvantage. It would have given more possibilities, but i like to use it when i make only curved pasta shapes, cause you will have more curved (zigzag) wheels for making something like mafaldine.
This is far more handier than buying different attachments and so much fun to keep you busy in the kitchen when it rains outside :)

I hope this helps.



Saturday, 1 October 2016

Dal Baati stuffed pastries



Perfect for having friends coming over!




I made this on the first day of summer, so you can believe i actually celebrated midsummer by making this dish. Now October has started.......It’s perfect for special occasions :)
If you have time or you have some help in the kitchen and have some friends or family coming over, then this is the perfect dish, you can even ask them to help a bit. 
Cause making this from scratch will take you some time. Making the dough, filling, dal >> and do not forget to let soak the lentils over night or for at least an hour.

So, you need to make a good time schedule for this one. Though i realize this will be too much work for many of you, i still wanted to share this recipe by Vegan Richa. She is a wonderful cook and the recipes are vegan and very good. She even released her first book which you can buy HERE.


You can find this recipe at her Blog >> CLICK HERE


Dal Baati is actually a lentil soup and is a popular dish in Rajasthan and pradesh.
It’s nice and spicy, i made some Raita with it to take a away the spiciness at times. Also some chapatis for dipping into the dal and steamed basmati rice makes this complete.



We were ready to start the evening and i find this very cosy.......










BewarenBewaren

Friday, 16 September 2016

Linguine with Honey and Pesto



Some mixing you don’t expect, but it’s actually good!
"20 minute meal”





We all know the normally pesto with basil, but i came across a recipe of adding honey to it and in combination with light cream and chili, this was quite tasty.
The taste, consistency, the flavor and the sweetness the honey gives from flowers makes this a worthy Spring dish. The most suitable honey for this is a subtle one like thymian or rosemary and even some flower honeys like apple blossom or normal mountain honey.

When you use a too strong sent honey, your dish will become that taste too. So be careful with that.
I cook with fresh made pasta, see my previous posting >> HERE.
i’m still in love with my Marcato Pasta machine after 2 years of usage <3
For the pesto is use my mini bowl who fits on the blender of Magimix.


INGREDIENTS

200 gr of Linguine (fresh or dried)
1 bunch of basil (everything, so also the stems)
1 little red dried chili pepper
3 cloves of garlic (pressed)
3 Tbsp of pine nuts
3 tbsp of grated parmesan
juice of 1 whole lemon
125 ml good extra virgin olive oil
3 tbsp of honey
3 dl light cream or sour cream (light)
125 ml of vegetable stock
1 big handful of Rocket (Rucola)
Some shaved parmesan cheese
Dried red pepper balls
Salt and pepper

Continue reading >>>

Sunday, 31 July 2016

Granny’s Vintage Cherry Pie



The combination of Cream Cheese crust with the sweetness
of the cherries is simply Yum!





Summer is halfway!
Oh how i love cherries! I can not get enough of them, so i decided to make a second cherry Pie this summer. And that all from scratch. This time i made a crust of Cream Cheese from THIS BOOK.
It had more flavor than the other one i made recently. Though i find them both delicious.

The difference of the 2 pies i made are in the crust >> The other one had more a more crumble crust and this one is more fuller and cheese cookie like taste.
Up to your taste you can make it with this cream cheese crust or from THIS CHERRY PIE i made.

Take some time to make the crust before, it needs chilling in the fridge. You can do that easily in the morning and in the afternoon you make the filling and bake the pie. Perfect to do so with a rainy day. Don’t make this pie when it’s hot outside, since the dough will become very sticky and hard to handle. I must say that this cream cheese pastry is the best one for me to work with so far. No cracks, no difficulties with rolling out. Just simple and smooth.

TIP : I use vegetable shortening to have it more crunchy and it leaves less water with baking.

Let’s get started!

Monday, 11 July 2016

Healthy Chocolate Ice cream with food processor



Nobody put’s this Baby in a Corner!
Tovolo and KitchenAid, a team made in heaven.





Oh how i love my Food Processor of KitchenAid! I bought it at Fonq.nl earlier this year and it’s a charm to work with and so easy in use + it’s super quite. Can you believe i make Ice cream with it? 
Yesterday i made a healthy mixture of avocado, banana and dates and mixed it all together.

I just saw a promotion at Fonq.nl where i bought mine.....if you like white CLICK HERE.
Quick delivery and good service!

How long did it take for making this ice cream? 5 minutes? Hell yes! :)

Normally i make this in my kitchen, but i decided to make some good photos of my machine, cause nobody put’s this baby in a corner!

I also want to say that i found the perfect ice cream tubs for re-use. They are easy, sturdy and have the perfect size for a one person ice cream quantity + i like the colors of the lids a lot.......you can have your own color at a party!
The big tube contains 1 quart of ice cream (around 1 liter) and the small ones are about 250 ml.
You can buy them HERE for EU citizens or find them on amazon.

I wish i made some more ice cream, so i could have filled the whole liter tube and all the small ones. Now i could fill the 4 small ones and half of the big one. 
And do you love chocolate chunks as well in your ice cream? I DO :)


INGREDIENTS :

1 cup dates (pitted)
2 ripe avocado (without pit of course)
1 to 2 bananas (according to taste)
5 tbsp of RAW Cacao powder
1 cup of coconut cream 
1 tbsp of cognac brandy
1 big squeeze of Coconut blossom nectar to sweeten up
About 4 tbsp of cacao nibs or chocolate drops
According to taste again :)

TIP : I you don’t like the banana taste, you can thicken this up by using mango or silken tofu in the same amount.

Monday, 4 July 2016

Sweet sugar free Cherry Pie



If there is anything i wanted to make since last cherry season,
than it’s this cherry pie!





Happy 4th of July!!!!

Time to celebrate with a sweet pie and be grateful for independence day. And with this i don’t mean the new independence day in the UK. I regret they are not part of the European Union anymore.
But who knows, they might come back to us again, when they see this cherry pie :)

I admit, last year i tried to make a cherry pie, but it failed. It was completely watery and i tried to figure out what i did wrong. However this time i knew exactly what to do cause i got some instructions from stone manor in Everberg.
I used Cornflour for binding and this time i mixed it with a liquid and warmed up the cherries in the pan. All the water got absorbed and my swimming pool cherries were dry this time! yay!

This is really not hard to make when you have enough time. Just give yourself a free afternoon for making this pie, it will be so worth it.




MAGICAL INGREDIENTS needed for the Flaky Crust :

Since you need a double batch of pie dough, follow the amounts below.

3 cups of all purpose flour (340 gr)
1/4 tsp of salt
220 gr vegetable shortening mixed with ice cold butter (i think i used 120 butter and 100 shortening)
* the more shortening, the more flaky your crust will be
So you can make this completely with shortening only, then use 190 gr.
7 to 8 tbsp of ice cold water


RECIPE :

Combine the flour and salt in a food processor with the dough knife and pulse a couple of times to combine..
Then add the shortening and butter in small pieces. Pulse a couple of times again. Until you get a crumble actually, then you know your butter is small enough to work further on.
Now add a little water at a time through the feed tube, while the machine is running on setting 1. The dough will become more heavier and give your machine time to put it all together. If necessary add more water, but be careful and be patience. After a minute or so, your dough will be ready. if it’s still too sticky, add a bit more flour. that’s the advantage of using a food processor, you can add ingredients any time. It may not stick and should be in 1 piece now. Your machine did it’s work well.
my hands stayed clean :)

Now, divide the dough in 2 and make flat disks. wrap in plastic wrap and put it in the fridge. So you have 2 disks in 2 wraps. Let cool for at least 1 hour.

Continue Reading >>

Thursday, 23 June 2016

Curry Prawn (Scampi)



Simple dish with a lot of taste and Omega 3!





If you think it is difficult, then it is not. It’s ready quickly, tastes delicious and you can serve it easily to guests who love a bit spicy. The fact that you don’t have to stand in the kitchen all evening long is also an advantage. You actually can spend time with your guests :-)

It’s just a little bit expensive cause of the scampi (prawn), but for the rest you don’t need much.


INGREDIENTS (serving 2)


2 tbsp of sunflower oil
400 gr of prawn (scampi)
1 Onion finely sliced
400 gr can chopped tomatoes 
2 tbsp of Madras Curry paste
1 tsp of turmeric
1 glove of garlic
1/2 tsp of black cumin seeds
Large bunch of Coriander chopped

Wednesday, 15 June 2016

Indian Veggie stew with Raita and Chapatis



I really like those one pot stews as there is nothing easier to make!




Who says veggie can not be tasty? Then you are wrong :)
I came across this recipe of bbcgoodfood.com. They have it from Good Food Magazine 2011...so i got it now. I just added cauliflower and therefore used a little less potatoes.
I also cook with Coconut oil, added less water and used 2 chillies instead of 3 :D

There is something about coconut milk you should now >> it takes the spiciness away, so in fact you can add more chillies than you are used to, if you like spicy. I wish i added all 3 like in the original recipe :)

This is the perfect dish for when you are drooling over the flavors of India + making chapati is so much fun now with my new Kitchenaid mixer :-)

I made a short movie of this recipe, so you can see me in action. Though i’m planning to make better movies, it’s my first one and doing things with 1 hand is really not easy hehe.
I also uploaded the movie to my youtube, cause i noticed Blogger does not show it large.




INGREDIENTS For the veggie pot

2 Tbsp of Coconut oil
1 Tbsp of brown mustard seeds
3 dried chillies chopped (don’t mind if it’s 3, you will not notice much)
About 15 Curry leaves (i got some dried)
2 Onions sliced
2 tsp of ground coriander
2 tsp of Garam Masala
2 tsp of Turmeric
500 gr fresh tomatoes cut in pieces
700 gr of potatoes, peeled and cut in about 2 cm pieces
TIP : The smaller you cut them, the sooner they will be ready.
About 2 cups of small cauliflower pieces
400 gr (1 can) of Coconut milk
100 ml of water
Maizena powder for binding


RECIPE for the veggie pot

Chop and slice all your ingredients beforehand, so you can just add one after another when cooking.
It’s the easiest and most fun way to cook :)

Heat the coconut oil in a large pot (i use a sort of Le creuset casserole). Add the brown mustard seeds, chillies and curry leaves. As soon as the mustard seeds start to pop, add the onions and fry until softened and starting to brown.

Now add the tomatoes and fry for another 5 minutes. Add the potatoes and stir to coat. Also add the cauliflower and add the spices >> 2 tsp of ground coriander, 2 tsp of garam masala and 2 tsp of turmeric. Keep stirring gently till everything is covered. 

Time to add the coconut milk and 100 ml of water. Bring to boil and simmer for about 40 minutes. depending on how large you cut your potatoes. It’s all depending on the potatoes.
Stirring occasionally, until all veggies are tender.

Season extra if necessary with pepper and salt. I also added some maizena for binding the sauce more. Not too much.....just till it’s more acceptable to be a sauce and not watery.

In the meanwhile i made my chapatis too and baked them one by one in a pan covered with a lid.
To make them fluffy and crispy it’s important to bake them with a lid on the pan. Just about 30 seconds each side. make sure you bake them at middle heat, so they don’t get burned!
At a specialized exotic store or indian store, you can find chapati flour, so you just have to add water, oil, salt and some stevia. Cause i don’t use sugar in any of my food.
Additional Chapatis and or Raita
You can make your own Raita very easily >> only 7 minutes work :)


INGREDIENTS for the Raita

200 gr of Low fat yoghurt
juice of 1 lime
1/4 cucumber (grated) or deseeded and fine chopped
1 handful of fresh coriander chopped
You can also add coriander powder or fresh mint
Pepper and Salt

* Just make the Raita in order of list above and set aside in fridge till use.










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