Polenta
Here's the recipe for a polenta dish I made yesterday. I love coming up with meals that are easy, quick, and don't leave a lot of dirty dishes.
For one portion:
Slice a carrot, then quarter slices. Fry in olive oil in medium sized pan. In the meantime, dice a piece of garlic, add to the carrot. Add some salt, curry, kurkuma and hot water. Bring to a slow boil, add 50 grams of polenta meal. Dice some tofu and add into the mixture. Grab some fresh herbs from your window sill, I used cilantro, basil, and nasturtium leaves, cut them into bits and stir into the mixture just before serving.
Poppyseed Bread
For a pound loaf:
200 g whole spelt flour
200 g 550 wheat flour (all purpose)
100 g rolled oats
1 pack of dried yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon poppy seeds
1 teaspoon flaxseeds
1 table spoon olive oil
warm water
Mix the ingredients, then knead the dough thoroughly for 5 to 10 minutes. Fold into a ball, place in a bowl, put into a warm place with a clean towel on top. Let sit for 30 minutes to an hour, until the ball has doubled in size. Knead dough briefly and form into a loaf, put on a cookie sheet lined with baking paper. Make a cut through the length of the loaf to help release steam while baking, as well as several cross-wise cuts. Put cookie sheet into the oven, let sit for another 30 minutes. Turn oven to 200 degrees Celsius and let bake for about 35 minutes. Turn down temperature to 180 after about 15 minutes, depending on your oven and the browning of the bread. During baking, use a water sprayer to wet the loaf occasionally, this makes for a great crust. I also spray water into the lower part of the oven to provide steaming, for the same reason.
Here's the recipe for a polenta dish I made yesterday. I love coming up with meals that are easy, quick, and don't leave a lot of dirty dishes.
For one portion:
Slice a carrot, then quarter slices. Fry in olive oil in medium sized pan. In the meantime, dice a piece of garlic, add to the carrot. Add some salt, curry, kurkuma and hot water. Bring to a slow boil, add 50 grams of polenta meal. Dice some tofu and add into the mixture. Grab some fresh herbs from your window sill, I used cilantro, basil, and nasturtium leaves, cut them into bits and stir into the mixture just before serving.
Poppyseed Bread
For a pound loaf:
200 g whole spelt flour
200 g 550 wheat flour (all purpose)
100 g rolled oats
1 pack of dried yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon poppy seeds
1 teaspoon flaxseeds
1 table spoon olive oil
warm water
Mix the ingredients, then knead the dough thoroughly for 5 to 10 minutes. Fold into a ball, place in a bowl, put into a warm place with a clean towel on top. Let sit for 30 minutes to an hour, until the ball has doubled in size. Knead dough briefly and form into a loaf, put on a cookie sheet lined with baking paper. Make a cut through the length of the loaf to help release steam while baking, as well as several cross-wise cuts. Put cookie sheet into the oven, let sit for another 30 minutes. Turn oven to 200 degrees Celsius and let bake for about 35 minutes. Turn down temperature to 180 after about 15 minutes, depending on your oven and the browning of the bread. During baking, use a water sprayer to wet the loaf occasionally, this makes for a great crust. I also spray water into the lower part of the oven to provide steaming, for the same reason.
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