Using the Homemade Gochujang recipe from Pepperscale.com I made up a sweet and spicy sauce for a pressed tofu bake with broccoli. I love Korean food. I need to make it more often! Ingredients 1 cup water 1 1/4 cup brown sugar 1 cup miso…
I had a craving for buckwheat pancakes (no idea why) so I ended up buying some buckwheat flour. Then I saw this Gluten-free Buckwheat Bread (Egg-Free) from Food by Mars. I looked like the Russian Rye bread I love, so I gave it a go. I used Bob’s Red Mill Egg Replacer instead of chia seeds but maybe next time I’ll give that a whirl. It’s definitely along the lines of Russian Rye, but less dense. I will and be fantastic with good cheese.
- 2 Tbsp Bob’s Red Mill Egg Replacer
- 4 Tbsp water
- 1 and 1/4 cups lukewarm water
- 2 tsp sugar or honey
- 2 tsp dried yeast
- 2 cups buckwheat flour
- 1 tsp sea salt
- 1 tsp cider vinegar
- Add yeast and sugar into the lukewarm water. Mix well and let sit for 10 minutes to let the yeast activate.
- Make the egg replacer.
- Add oil into the egg replacer and whisk. It will be gloppy (don’t worry about it, it will come together later)
- Put the flour and sea salt in a large bowl.
- Add egg replacer-oil mixture into the bowl and give it stir. Don’t bother trying to mix it up completely.
- Mix in the vinegar and yeast mix.
- Add more water if your batter is too thick.
- Line an 8″ loaf pan with baker’s parchment.
- Pour or spoon the batter into the loaf pan evenly and cover lightly with a large food storage bag or any bag.
- But the batter in a cold oven (oven is turned off), and let it rise for 90 minutes.
- Once it’s risen and doubled in size or so, remove it from the oven.
- Preheat the oven to 430F degrees.
- Bake for approx. 25-30 minutes until there is a firm crust exterior.
- Remove and let cool before slicing.
I have found my new favourite baked tofu recipe. It’s based on this recipe for Korean Baked Tofu Rice Bowls from Amy Fulwood at thecookreport.co.uk. As usual I didn’t have the key ingredient which was gochujang. However, “the Google” advised that I could cheat by…
I totally messed up the first piece of Hake I defrosted from my Skipper Otto’s haul. Let’s just say, I thought it was fillets and it turned out to be a solid tale (and I don’t have a filleting knife…or ANY filleting skills). I made a mess that ended in the compost pail. I hate wasting food and I probably should have put the works in a pot and made fish stock…but I did not. This time I was determined not to mess it up so I read up on Hake. I still don’t have a filleting knife (or any skills in that regard), so I decided to look for whole baked fish recipes. They love Hake in Spain and Portugal so I based what I did on Hake with Tomato and Lemon in the Oven with a few ad libs…because that’s just how we roll (and I didn’t have any tomatoes).
The result was a moist and delicately flavoured fish that is a cross between Cod and Snapper. It holds a sauce well and is not too bony (yay!). Another great thing about Hake is that it’s local and sustainably fished. I had some difficulty plating it but I put that down to my lack of experience cooking fish rather than anything to do with the product. In other words, purely user error. This fish is really, really good and I will definitely make it again.
- 0.570 kg Hake tale (so about 1 lb)
- 1 lemon sliced thin, plus juice of another half a lemon
- 2 Tbsp olive oil
- 4 cloves garlic, minced or pressed through a garlic press
- 1 tsp dried oregano
- 2 Tbsp capers, drained
- sea salt and fresh ground pepper to taste
- 1 medium onion, peeled and sliced into rounds for the rack
- Rinse and dry the fish, and take off any extra fins (kitchen scissors help).
- Slash both sides with a sharp knife (cut in two pieces if you don’t have a roasting dish big enough).
- Mix the olive oil, lemon juice, and garlic together.
- Slice the onions and put them in the base of your roasting dish.
- Coat the fish pieces with the oil, lemon, and garlic mixture.
- Sprinkle both sides with salt, pepper, and oregano.
- Top with capers and lemon slices.
- Cover and put in the fridge to marinate for an hour.
- Preheat oven to 350 F.
- Bake covered, about 40 minutes (this may have been a little long but it was still very moist).
- Serve with mashed sweet potatoes or rice and whatever veg you like. I did Garlicky Green Beans with Almonds from Minimalist Baker.
Serves 4 (or 2 if you really like fish).
This was my first go at baking Yellowtail Rockfish fillets and I’m very happy. Yellowtail Rockfish is a lean white fish similar to Snapper. It’s mild tasting and cooks up beautifully with very little fuss. I got mine from Skipper Otto’s Cary Williams. Thanks Cary!…
I had made a whole whack of slow cooker marmalade ages ago and was about to throw it out but then thought I’d give it a taste. It was fine. I was also going through the last of the banana graveyard in my freezer so instead of making cranberry sauce, I thought I’d use the marmalade instead to see what would happen. What happened is a new recipe I quite like.
Preheat the oven to 350F and in a Kitchen Aid with paddle attachment or a regular old mixing bowl incorporate the ingredients in the order listed. Divide evenly into 12 lined muffin cups and bake for 50 minutes or until a skewer comes out clean when you poke it in the middle. Allow to cool 5-10 minutes and remove from pan and place on rack to cool completely.
- 2-3 large bananas, peeled and mashed
- 1/2 C orange marmalade
- 1/3 C melted coconut oil, cooled
- 1 Tbsp of Bob’s Red Mill Egg Replacer whisked with 2 Tbsp water (or 1 egg)
- 1 tsp vanilla
- 1/2 C coconut sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 C flour