March 2013

Sunday recipe: Multi-grain faux sourdough

multigrain bread cut on table

Better get it out of the way: his bread is super easy, but it takes a long time to make. There’s a minimum 6 hour paus in between steps 4 and 5.  But it is SO good. It’s a yeast bread, but gets a stronger, sourdoughesque taste profile from the long rest (and the additions of rye and flax.) My mom would make this bread when I was little – maybe once or twice a year. It was a big, unwieldy, recipe, so I have halved it (and I now make it once a week.) Partially because I had trouble getting it to stay tall in the full version, partially because it’s a heavy dough and my kitchenaid couldn’t knead it properly in its full size.

0.75 dl cracked wheat
0.75 dl cracked rye
0.75 dl wheat bran
0.75 dl flax (I mix whole flax and flax meal about 50%)
3dl boiling water
35 g (2 packages) fresh yeast
2.5 dl lukewarm water
1 tsp salt
1 dl cottage cheese
bread flour, about 6-9 dl

Day 1:
1. Mix the four first grains in a bowl.
2. Pour over the boiling water.
3. Cover and with a towel and let sit until around body temperature.
4. Crumble the yeast and mix in (if needed, borrow 1 dl of lukewarm water from the next step.)
Let sit overnight.

Day 2:
5. Mix in the water and cottage cheese (use small-curd and as high-fat as you can find; remember that this is the only fat in the bread, and it will be dry without it), add the salt along with the flour, which should be kneaded in bit by bit (about half a cup at a time) until the dough doesn’t stick very much to the bowl. If you are planning on letting it rest longer (1 hour+ per pause), make it slightly stickier than you would otherwise.
6. Rest in bowl for minimum 30 minutes, anywhere up to 2 hours.
7. Put into parchment-covered baking pan with tall edges, about 9×12 inches (-ish; slight variation is fine) , flatten out so that it’s even and filling the whole bottom of the pan. Prick with a fork a few times.
8. Rest for 30-40 minutes.
9. Bake for 20-30 minutes in the middle of a 435° oven, checking so that it doesn’t burn (our oven is slow and weak, it takes me 32 minutes, in our old oven it took 25, so…) Let cool.
10. Cut into two loaves, freeze if you won’t eat in the next day or two as it dried quickly.

Store in a plastic bag. Enjoy with butter and cheese, or half meatballs or lunch meats of whatever the hell you want. It’s delicious.

Sunday recipe: Faux-asian stew with quorn


In its original form, this recipe harkens back to my grandmother and the sixties, a time period when “exotic”, foreign recipes started making them way into Swedish cuisine. It’s not necessarily… authentic to any specific country or region (and also contain entirely non-asian items), and mixes things no sane person should mix, but I kind of love it. Possibly because I grew up with it. Originally made with pork; if for some reason you are a carnivore and want to use that, skip the soy sauce.

Vegetarian. Can me made ovo-vegatarian by not using cream, or replacing with coconut cream or cashew cream. Total cooking time: around an hour for one person in tiny kitchen. Can be cut down to about 35-40 minutes if there’s two of you, you’re multitasking, and have a decent-sized kitchen.

1 1/2 pkg quorn tenders
oil for frying
soy sauce
1 large leek (in coins)
a couple of cloves or garlic (finely chopped)
yellow curry powder
1 large carrot or 2 small (cut in coins)
1 apple (chopped)
2 cups of veggie broth
1 can of bamboo shoots
2 rings of pineapple (cut in small pieces)
1 banana (in coins)
black pepper
1 tbsb cream

In a large thick-bottomed pot, heat some oil and add about 1 tbsp of curry. Brown the (thawed) quorn pieces in the oil/spice. I find that olive is a bit too flavourful and not quite matching the rest of the dish, so I use canola. You can mix in some sesame too, if you have, but beware that you’ll use quite a bit of oil (there’s no natural fat in any of the other ingredients.) Drip in a bit of soy sauce, being careful not to overdo it; the broth will make it plenty salty.

Add the garlic, leek and cardamom, ginger and more curry to taste.


Fry for a couple of minutes, adding more oil if needed.

Then add carrots, bamboo shoots, and apple, fry for a bit.


Add the veggie broth (if you’re using cubes, just break them and add the water, then mix.)

Cover and let it putter for 20-ish minutes (if using meat, make that “until cooked through”, time depending on size of meat.)

Add pineapple and banana just before serving, pepper to taste, and a little bit of cream (I use half & half, mom used cooking cream, which is in between h&h and heavy cream.)  Serve with rice.


Sunday recipe: Blueberry banana muffins with flax and walnuts


I like muffins. In fact, I like blueberry muffins the best, and a few months ago I found this recipe for “to die for blueberry muffins”. And they really are – perhaps too literally; while very tasty, they’re also so sweet you’d have to limit yourself to one a week if you don’t want a complete sugar overload. What to do? Fix, of course.
I’ve adjusted the recipe to reduce sugar, add whole grains and fruit, and be more filling. As a result, the muffins are very little like the original product; they’re less fluffy, moister, but also more filling.
Please note: I have reduced the sugar, but not gotten rid of it entirely. I’ve also replaced with sugar with raw sugar, which has a sharper, almost salty tone to it.

Vegetarian. Can be made vegan with non-dairy milk and egg replacement.
Oven temp: 400F. Makes 12.

1 1/2 c whole wheat pastry flour (or replace with 1 c AP and 1/2 c whole wheat)
1/2 tsp salt
2 tsp baking powder
1/4 c raw sugar
1/3 c flax meal

1 ripe banana
1/3 c milk
1/3 cup canola or other veggie oil
1 egg
1 tsp vanilla

2 c blueberries
handful of walnut chunks

Line or grease a sheet or large muffin pans. In a large bowl, mix the dry ingredients. Mash the banana completely. In a smaller bowl, mix the wet ingredients (this includes the banana), then quickly mix them into the dry ones. Fold in nuts and berries. Bake at 400F for 20-30 minutes, or until done.



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