Sourdough English Muffins

Sourdough English Muffins (No-fat & refined sugar)

Here I’m back again! 🙂 Wondering why? My computer broke down again, no one can fix it for me and it has to be certified this time… 😦

I have to work on my kid’s computer from now on, but it needs more time to get on with it. Truely, I still love my old one. 

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Challenge Sourdough Starter Again

Challenge Sourdough Starter Again

I got hooked by the inspiration of Paul Hollywood’s sourdough bread again when I have time to read more books.

During it started to have nice warm weather in the mid of April, I think it is good to get another batch of sourdough starter again for good.

But I decided to make a small batch instead of a large quantity, maybe you can increase the amount of my recipe if you like.

First of all, I need to prepare a large sterilised clean jar with lid, a scale, 100g all-purpose flour, two slices of lemon (or you can use green apple, lemon, or grapes), and 100ml lukewarm water, about 40C.

Now, put the flour in a mixing bowl, add the sliced lemons, then follow the lukewarm water and mix to well combine.

Pour the mixture into the sterilised jar with the lid on (just loose cover). Leave to ferment at warm room temperature (ideally 20-24C) for 3 days, I leave my jar next to the kitchen window. And I put an elastic band around the jar to mark the dough rises and fall.

After 2 days, the top of the mixture seems to haven’t activated yet,  only little bubbles but not much and I can’t see any rises mark from the jar. Then wait for another day to see what happen.

In the 3 days, it still the same situation, not much change. So I think it is the temperature that hasn’t warm enough (it was 15C during the day and dropped down to 10 at night). So, I leave it for another day.

On the 4th day morning, I saw the mark rose up and fall down again. When I open the lid, I could see the top appear some bubbles and the smell was sour. This is a good sign of my starter is undergoing a lactic fermentation and is active. If yours not, you can discard half of the mixture, then add 50g flour, 50ml of water, and 2 slices of lemon and leave it for another day or two to see what happens.

So, once the starter is ready to feed, I discard the lemon slices and add 50g of flour and 50ml of water and stir thoroughly. It needs to be done at least every few days to keep the starter alive. I have to feed it for 3 days since.

Leave the refreshed starter for at least 24 hours, it should bubble up and gets thicker and the texture looks like jelly.  I think it is ready to use to make my own sourdough now.

Keep watching, I will put my 1st sourdough bread on post ASAP.

Vegan Butter

Vegan Butter

I have quite a few experiments to make Vegan butter and with my key lime bars before. Those two recipes adapted two different ingredients.

Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.

Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.

Wish you have happy baking, enjoy!

Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.

Vegan Butter

Ingredient: 

  • 8 tbsp Almond Flour
  • 10 tbsp unsweetened cashew milk, (I use almond milk)
  • 1 1/2 tsp Nutritional yeast (optional)
  • 1/2 – 1 tsp Pink salt
  • 1 tsp coconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
  • 4 Tbsp. olive oil or rapeseed oil
  • 1 cup Refined coconut oil, melted

Method:

  1. Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
  2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
  3. Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.

Note: 

  1. You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
  2. Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.

Fantastic Trip to Amsterdam~Day 1

Fantastic Trip to Amsterdam~Day 1

Probably it is the trip that I won’t forget in my life. It’s also a promise of fulfillment for me as well.

Thanks to my dear! Although I have been to Amsterdam a few times before, even so, it still another fresh story!

This time we plan to visit the world’s largest flower show, the tulips garden mainly.

Dreaming to see this largest flower garden park in the world, Keukenhof tulips garden near Lisse, The Netherland. Apparently, my dream is in front of me! I’m coming to see you!

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Vegan Spicy Courgette/ Zucchini Burgers with Harissa Mayo (gluten-free friendly)

Vegan Spicy Courgette/ Zucchini Burgers with Harissa Mayo (gluten-free friendly)

Protein is one of the most essential nutrients for our diet. Homemade veggie or vegan burgers are an excellent source of protein. According to an article that I read before, we can easily get enough protein for a plant-based diet. Like beans, lentil, legumes, tofu or soy products, quinoa or other whole grains, nut, seeds, or nut butter, seitan, tempeh, or protein powder.

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Multi-Grains Loaf with Wild Yeast

Multi-Grains Loaf with Wild Yeast

If you ask me how’s my feeling? Honestly, I am so nervous and excited! If you have been with my last post, you can catch what I mean. Yes, today is my big day to see the moment of truth. Today is the day I’ll test my activated and bubbly wild yeast to my bread.

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Vegan Carrot Rolls

Vegan Carrot Rolls

Turnips, Daffodils, Roses, Primroses, Bluebells, Muscari, my favourite one is violets and Narcissus.  Spring is here now! We love to see more sunshine after the long dark, wet, cold weather in Winter.

Carrot cake, I had made countless time so far. But I just recognize that I haven’t made carrot rolls or bread before!!! A bit strange?

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Mushroom Burger with Quinoa & Rice Burger buns ~ Gluten-free

Mushroom Burger with Quinoa & Rice Burger buns ~ Gluten-free

Start from stepping on 2018, I can’t remember how many times I have made the burger. Seems ‘making burger’ is my new goal of playing recently.

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Fluffy Grainy Bread Rolls

Fluffy Grainy Bread Rolls

Remeber my latest post, Spiced Beet Burger? It is my favourite lunch recently.

Today I like to share one of my best dinner roll recipes to you all. For the Thanksgiving is approaching~this Thursday, 23rd Nov 2017, this is one of the essential checklists for your dinner table.  These soft and fluffy comforting soft rolls shouldn’t miss.

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Spiced Beet Burger ~ Vegan, Gluten-free

Spiced Beet Burger ~ Vegan, GF

 

Would you like cooking from scratch? Doesn’t matter, but I love it as I always do because I don’t like waste any food. Also, it fits well in my financial budget.

When I browsed around the IG, Beet always pop up most of the time. People always have so many great ideas to create lots of different dishes of it. I think why not I have a go.

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