Quince Jelly

All About Sour Dough . « on: September 03, 2012, 06:58:18 AM »

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Over the next few days I will try and explain the process of making a starter,  feeding it, storing and using it to make a loaf.  This is based on my experienced and I am not an expert.  but it works for me .

White Flour Starter.
Into a sterile glass jar mix 1/2 cup of bakers flour,  ( strong bread flour ),  with 3/4 cup of FILTERED water.
Place a Chux loosely over the top,  and place in a sheltered place outside.
You are going to capture wild yeast that lives in the air.
Leave for 3 to 4 days ,  to ferment.
You can bring inside now and sit it on the kitchen bench.
If it smells bad ,  chuck out and start again.
When it starts to have small bubbles on top,  stir in 1 tablespoon of flour and 1 tablespoon of Filtered water.
For the following 3 days feed with 1 tablespoon of water and flour.
When the starter is active,  ( with bubbles on the top and smelling a little like beer, ) , transfer to a larger sterile container and feed with equal larger amounts of water and flour.
This can be 1/2 cup of each.
This is to increase the amount of starter for use in following recipe.  ( you will need 400 g of starter.)
You can now use your starter to make bread or screw on top and place in fridge.
Instead of going to all this trouble,  you may be able to get a small amount of starter from someone else. If you do,  just put it in a large sterile jar and feed it to increase the volume.

If you leave your starter on the kitchen bench ,  you will need to feed it every day.  Only do this if you intend to make a lot of Sourdough bread., or want to build up the amount of starter.
If you place your starter in the fridge, best fed once a week.  However it will last a lot longer without a feed.  I left mine for 13 weeks last year when we went OS.  I don't recommend this as it took a lot of refreshing.  I think it was sulking. LOL.
When left in fridge it will develop a grey water on top,  just stir this back in and feed it.
When you take your starter out of the fridge and feed it, it needs 7 hours or overnight to become very active.  It is then that you can make your bread.
 
do not use all your starter, leave 1/2 cup in the jar and start feeding it again until you have enough for the next loaf.

Recipes.

It is best to start off simple.

This recipe is adapted to the TMX from 'Bread Revolution',  by Duncan Glendinning and Patrick Ryan.

Place into  bowl,
400g active starter,
500g bread flour
250g warm water, filtered.
2 teaspoons of each salt and sugar.
Knead for 10 mins. in the bowl as it is very soft.
Scrape/pour into lined bread tin. Cover with plastic
Let rise , in a warm place,until at least double. 
Brush with egg wash.
bake in oven 200/220 o C,  with water in dish in bottom of oven.  30 mins.

Hot Cross Buns

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This is the same recipe for Chookie's Hot Cross Buns,  but the Method is different as they are made by hand.

500g Bread flour
2 teaspoons of salt.
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoons of ground ginger
4 teaspoons of dried yeast

PLACE ALL IN LARGE BOWL AND STIR WITH  SPOON.

70g melted butter
250g warm milk
1 egg
30g sugar

MIX TOGETHER AND POUR OVER DRY INGREDIENTS,  STIR UNTIL ALL DRY INGREDIENTS ARE INCORPORATED AND DAMP.
STAND FOR 15 MINS.

ADD
100g of sultanas
70g of cranberries
30g of citrus peel

STIR IN WITH SPOON AND WHILE IN BOWL KNEAD 10 TIMES.
TIP ONTO A WELL FLOURED BENCH AND KNEAD 50 TIMES.

PLACE BACK IN BOWL AND SPRAY WITH WATER AND COVER WITH PLASTIC.
PLACE IN WARM PLACE AND ALLOW TO DOUBLE.  ( this can take up to 1 1/2 hours)

Set oven at 200 oC,  place a dish with water in bottom of oven.

REMOVE DOUGH FROM BOWL AND KNEAD 10 TIMES. 
CUT INTO 12/15 PIECES.
SHAPE INTO BALLS,  POKING IN ANY FRUIT THAT IS STICKING OUT. (it will burn if not poked in)
PLACE ON LINED OVEN TRAY WITH A GAP BETWEEN BUNS AS THEY WILL DOUBLE.
SPRAY WITH WATER AND SET IN WARM PLACE TO DOUBLE.  (about 30 mins.)
WHEN DOUBLE , PIPE CROSSES ON BUNS.  AND BAKE IN PREHEATED OVEN  200o C for 20 mins.

Piping Mixture, mix together to form a smooth paste
80g flour
100g water
pinch salt
1 teaspoon oil

Place in a small plastic sandwich bag,  seal ,  cut a SMALL hole in corner,  pipe crosses across buns.

WHEN BAKED BRUSH WITH A SUGAR SYRUP.
2 Tablespoons of water
2Tablespoons of sugar
BOIL TOGETHER FOR 2 MINS. 

             OR

BRUSH WITH EGG WASH BEFORE PLACING BUNS IN OVEN

1 egg mixed with 1 dessertspoon of water.

Because all ovens are different you will have to watch the first batch so temperature and time can be adjusted.

Masie's Pastie

These pasties are delicious , filling, cheap and easy to make.  They can be made the day before needed or part made several days before needed and put together on the day.  All the main ingredients can be purchased at the Farmers'  market.  Skirt Steak or Oyster Blade are the meat of choice.  They can be made without meat.
Maisie always included a swede,  potato and onion.  I like to add a carrot, parsnip and some peas for colour. I also add plenty of Black Pepper and salt to taste.
I serve it with Bess' Tomato Sauce or Sweet Chilli sauce.

Select one of each of the vegetables you wish to use, (2 potatoes).  Dice into 1 cm. cubes.
Par freeze the meat and cut into small thin strips.
Place all in a large Microwave safe dish and Microwave on high for 10 mins.
Add a handful of frozen or fresh peas.
Stir through 1 dessertspoon of Gravox
Allow to cool.

Sour Cream Pastry
This recipe is based on Maggie Beer's recipe.
200g chilled butter
250g plain flour

Rub butter into flour until it resembles breadcrumbs.
Stir in 120g, sour cream,  until it comes together.
Pat into a flat disc , wrap in plastic, and refrigerate for at least 20 mins.
Roll out into a large rectangle,  (or 6 bread and butter size circles) when ready to use .
Place the pastry on a large baking tray,  fill with cooked , cool vegetables.
Pull side up to form a ridge along the top.
Brush with egg wash,  and make slits along each side.
Bake in a preheated hot oven, 200 o C,  until nicely brown. (25/30 mins)
This will make 6 large serves.

If you don't wish to make the pastry use Butter Puff Pastry.

The Oyster Blade Steak for this recipe was bought from MEADOW VALE.
The vegetables were bought from Spring Creek Organics.

Middle Eastern Pizza.

This recipe is also posted on .forumthermomix




This pizza has a home made base and a lamb topping with a Middle Eastern flavour. The  minced Lamb was purchased from HOLLYBURTON  ORGANIC LAMB, The Lamb cost $5 and this made 5 Pizzas.  The ingredients for the 5 bases  ,  cost $1.50 for the lot.  So that is $1.50 for the main ingredients for each Pizza.
Base.
Mix together in a large bowl and then knead in the bowl for about 20 times. Mix should be soft and a little sticky.  If very sticky,  add a little more flour.

520 g,  Bakers or bread flour
3 heaped teaspoons of dry yeast
1 teaspoon of each salt and sugar
340 g. warm water.
1 Tablespoon of plain yoghurt
2 tablespoons of olive oil.

Cover with plastic and leave in a warm place to double. This may take up to 1 hour.
( Make the meat topping while the dough is rising)
When dough has doubled,  tip on to a well floured bench and knead again ,  about 10 times.
Divide into 5 even pieces and cover with a damp cloth.

HEAT OVEN OR BBQ TO 220/250 o

Meat topping
2 Tablespoons of Olive oil
1 medium brown onion, chopped fine
1 clove garlic, chopped fine
300/500g of minced lamb or beef.
1/4 teaspoon of cayenne pepper
2 teaspoons of Cumin
1/2 teaspoon of cinnamon
1 cup of beef or chicken stock
300g of fresh or tinned tomatoes
1/3 cup of pine nuts, toasted
1/4 cup of flat leaf parsley, chopped
1/3 cup of fresh mint , chopped
1 cup of greek style yoghurt
Sumac

Cook onion and garlic in oil for 5 mins.in large frying pan
Add Minced meat and cook until no red meat shows
Add spices, stock and tomato and gently cook until most of the moisture has evaporated.
Add all of the parsley and 1/2 the mint, and pine nuts
Add salt and pepper to taste.
Set aside to cool.

Roll each shape into a large oval using flour as needed. It is easier to handle if base is rolled onto baking paper.  Fill with 1/5 of filling to within 1 1/2 cm from edges. Slide into oven, BBQ or into Pizza machine. Pizza machine will take 5 mins,  once it is heated up.  BBQ and oven will vary depending on how hot they are and if a baking stone is used.  10 to 15 mins is usual.
 remove from oven and place spoon fulls of yoghurt and sprinkle with Sumac and remaining mint..

The subsequent pizzas can be made  while the next one is cooking.

Fab. Bol. Sauce.

This may look like a long recipe but makes 18 to 20 cups of sauce.  It can be frozen. There are many ways it can be used and when using the outstanding produce from our Farmer's Markets it makes a delicious  and slightly different sauce.
Jillian Ryan and Robyn Harris of  PORK FROM THE PADDOCK  were selling 3 ks of Minced Beef for $24.  I used 2 Ks of Minced beef in this recipe,  so that is less than $1 a serve for the beef in this recipe. 
Need
2 Ks of minced beef
2 Tablespoons of Olive Oil
2 large brown onions, diced
4 cloves of garlic, crushed
4 x 400g tins of diced tomatoes. ( or 1 K of fresh tomatoes )
350g, tomato paste
2 large carrots diced small
2 large sticks of celery, diced small
2 zucchini , sliced
2 hand fulls of mushrooms sliced
1 teaspoon of cinnamon
2 Tablespoons of Golden Syrup
Do
YOU NEED A VERY LARGE PAN FOR THIS RECIPE

Gently fry the onion and garlic in the Olive oil
Add minced beef and cook until there are no raw bits of meat evident.
Add vegetables and stir into meat,  breaking up any large lumps.
Cook this mixture for 10 mins,  turning every few minutes.
Add tinned tomatoes and paste,  rinse out each tin with 1/2 cup of water and add to mix.
Add Cinnamon and Golden Syrup and simmer for 3 hours,  stirring so that sauce doesn't catch on bottom of pan.

Notes.
Can add different vegetables,  or Pesto , or a tin of beans,  chilli or parsley
Serve with Parmesan Cheese.
This sauce can be used in,  Spaghetti Bolognaise
                                         Savory Pancakes
                                         Fill Potatoes
                                         On Pizzas
                                         Lasagne
                                         Pasta Bake.

Producers.
Pork From the Padock
Kyneton Olive Oil
Garlic,  John Cole
Vegetables, various producers
Fresh Tomatoes, Golden Triangle Hydroponics

Baked Apples with Brandy Soaked Prunes

The Apples from the Farmer's market are not waxed.  This makes a great deal of difference when they are to be cooked with the skin left on.
These Apples are stuffed with prunes soaked in Brandy, sprinkled with Cinnamon sugar and orange juice.

Serve with custard , cream or Ice cream.  Or all three. !!!

My Favorite Quiche

This Quiche  is made with produce from the Kyneton Farmers ' Market.  It has been a favorite in our family for many years as it is deliciously creamy, cuts like a quiche but has no thick pastry.  Served with a fresh salad and crisp bread.  Perfect.
Serves 6
Set oven to 200 o C
4 eggs
1 cup milk
1 cup cream
1/2 cup Self Raising Flour
4 strips of bacon ,  chopped
1 onion, chopped
120g. tasty cheese, grated.
3/4 cup of additional vegetables. eg. mushrooms, corn. or greens that are available.
Garnish , olives, parsley, chives

DO
Cook onion and bacon together in pan until onion is cooked but not brown.
Add additional vegetables and cook for 5 minutes until slightly wilted and cooked.
Allow to cool
Beat remaining ingredients in a bowl  and add onion and bacon, stir
Pour into a oiled quiche dish or a flat baking dish. Can be poured into muffin tins.
Garnish as required.
Bake large quiche for30/45 minutes. Time depends on size and shape of baking dish.  Under cook if going to reheat.