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Because I have been asked from time
to time for my favorite recipes, I decided to start
publishing those here. I only cook for myself as a
necessity to keep from starving. But when I cook, I
prefer to to things from scratch, because today's ready
mixed foods contain too much junk.
Spelt bread
Spelt flower is available in well sorted baking
departments in you grocery store.
For baking I use a large bread pan 15.5x4.5x4
inches or 40x11x10 cm
Ingredients:
600g (5 ¼ cups) spelt flour
600g (5 ¼ cups) whole wheat flour
3
teaspoons of dry yeast
3
teaspoons of salt
2
teaspoons of wheat gluten, finely sifted and slowly
added to the mixing bowl
The gluten keeps the bread together, so it does
not fall apart in crumbs.
Peeled sunflower seeds or similar may be added at this
point.
1300ml (5 ½ cups) of lukewarm to warm water slowly
mixed with the dry ingredients
The ready mixed dough should be somewhat runny.
Now pour the dough into the baking pan and let it set on
the counter for no more than 10 minutes. Make sure the
oven is heated up by the time the 10 minutes are up.
Bake the bread for about one hour at 200-210o
Celsius (400-420o F) at a lower level in
your oven until it has a medium to dark brown crust on
top.
Unlike most American breads this spelt bread will not be
soft and spongy, but rather solid.
salad dressing from
scratch
Want to get rid of all
those questionable ingredients in store bought salad
dressing, that we don't know and hardly anyone even
knows how to pronounce them?
Here's my own salad dressing recipe past on down from my
mother: some chive and
parsley (dried or fresh from your herb garden)
some diced onion
two table spoons of vegetable oil and two table spoons
of vinegar
two table spoons of sour cream or more (the daisy brand
shows no other ingredients than real sour cream)
about a tea spoon of mustard
some salt and pepper mix it
all in your big salad dish and add enough milk to cover
the floor of the dish well
depending on your taste you might slice some tomatoes
and bell peppers into the mix
at last tear up a head of lettuce and
mix it in well If you like
your lettuce crisp serve the salad right away, if you
like it soaked like me, than leave it set for an hour.
Leftover salad can be stored in the refrigerator for
days. And don't be shy - try
to alter this recipe to meet your taste and that of your
family. Cucumbers can be added and other fresh to eat
veggies. There are different kinds of mustard. If one
adds more sour cream it makes the mix creamier. There is
no end to variety..... sausage,
crackers, boiled eggs, etc. |
