I love to bake my own bread.
First of because if I make it I know exactly what is in it, second, it stays fresh and good a lot longer than regular bread, and it is so fast and easy to do!!
So here comes one recipe out of many variations….this one is perfect for the BBQ season since i replaced part of the water with beer, yes beer! It’s liquid, it’s made of malt or another grain, so why not. The beery taste of the bread, of course depends on the amount of beer you put in. So start with a small one, replace 120ml of water, of the total amount of 300ml with beer, this won’t give the bread a real beer taste, but a certain droughty flavor and you still can spread honey on it and explore a nice combination of flavors. Substitute more water with beer and the bread will underline the taste of saltier spreads like humus or make a perfect match with your favorite salad…..and now go and see what you can do! it’s saturday you might have friends coming for a visit tonight surprise them with some homemade goodness!
what you need:
500g spelt flour
25g of moist yeast
mix all the dry ingredients in a large bowl. Dilute the yeast in lukewarm water and add the the dry mix, stir and than add the beer, the carbonic acid will make the bread airy and fluffy, the alcohol will be vaporize away! Once the dough seperates from the bowl, it has the right constancy and is ready to take a rest and rise.
Wait an hour or even longer, but make sure the dough does not dry out. Put the dough now into the preheated oven and bake for 45 min at 180° (this is my oven, you will get to know yours better while working with it!)
That’s it. After you turned the oven off, leave the door open and let the bread rest again for about 10 mins before taking it out to the garden!
Must confess…..I’m a pesto lover 🙂
so here comes my recipe of a low fat version of PESTO ROJO, pestos are usually made with a lot of olive oil and nuts, to keep it moist and blendable i used a big junk of red pepper instead of 100ml oil. So good!!! and fresh, mmmhhh
It tastes best with potatoes or raw vegetables, try it also on hot spelt pasta with fresh coriander sprinkled on top!!
what you need:
a handfull of sundried tomatoes ( I personally prefer the dry dried one, they are sometimes only available in glasses and soaked in olive oil, which also works, of course, in this case add even less oil and use the oil from the glass to prepare your pesto.
half red pepper
handfull of fresh chopped coriander
handfull of nuts or pine seeds
mix all ingredients and that’s it! couldn’t be much easier….wow. and now let it rest of a few minutes, sit down and enjoy your homemade pesto with friends*
MARTINA’S MANGO MADNESS:
I made a birthday cake for my friend, she told me ones she doesn’t like dates, there is dates in this yummy cake, but to all the people out there who say they don’t like dates, please note they are just for the consistence of the mass. Give them a chance 😉 you can only win here!
It’s so easy:
3/4 cup dessicated coconut
1/2 cup cashews
4 medjool dates
blend these ingredients until combined and smooth to spread.
press the mass firmly into a springform or on a plate. If you sprinkle dessicated coconut first it will be easier to serve the cake later.
3/4 cup cashews, soaked
120ml almond milk
1/2 cup dessicated coconut
2 tablespoons coconut oil
5 medjool dates
1 juiced lime and its organic zests
blend until smooth and creamy.
Pour the filling over the base and refrigerate until set. (at least 4hrs)
…i prefer to RAW cook 🙂
Today: WHITE THAI CURRY & beet root salad – raw, vegan, irresistable.
find more raw recipes on this site: http://www.rohkost-rezepte.com
Summer is here!!
Sun is getting stronger.
Days are getting longer.
Pasta is RAW & VEGAN.
REALIZE YOUR POTENTIAL.
Salsa made of sun dried tomatoes, pumpkin seeds, almonds, fresh coriander, sea salt, 1 fresh tomato, sunflower seed oil and masala spice.
Pumpkinseed oil is so incredibly delicious and healthy, I love to drown my green crispy salad with it every time I get back to Austria, I usually just add a little seasalt and thats it, perfect by nature. In the picture below my salad comes with a sour pink lady apple for extra crunch and vitamins.
I highly recommend this austrian oil, find out more here:
Austrias green heart we call the center part of the country, better known as Styria. The type of pumpkin with these usable seeds grows there. Once you tried it, you’ll know why we name it black gold.
Pranakitchen @ Lokapala, AT
what you need (for 2):
600g zucchini and carrotes
10 tablespoons olive oil
10 tbs water
start with the sauce:
dry clean the mushrooms. Then cut them into 2mm slices. Add the chopped leek and the dressing of olive oil, water, salt, pepper and half of the chopped parsley. Use your hands to mix the sauce and let it rest for at least 10 minutes.
Blend half of the mushrooms and mix this sauce again with the mushroom slices.
how to do the „pasta“:
to slice the veggies as fine and long as linguini, I use a regular peeler. Slice the zucchini and carrotts from the outside to their heart, you will notice the inside of the zucchini is too soft to be sliced, so when you get to that point put it to the side, same with the carrot, at a certain point it gets difficult to keep sliceing, so put also the carrot to the side.
( you could add the zucchini hearts to a green smoothie and chopp the carrot hearts into little cubes to be used in a different salad or a milletburger – recipe coming up!)
right before serving mix the sauce with the pasta, again, use your hands to mix and to put your energy in! Sprinkle parsley and grated nuts on top to make it look even better. yay!