And even the cooking program has officially started! Altough it was not a proper collective cooking session, I will document what we cooked yesterday, so you can steal our recipes and make good stuff. behind the herd (and the oven): Manuel & Tau & Daan We cooked: - borsch-like redbeet soup - soft focaccia with quark - chicky-chickpeas And now recipes! Redbeet soup We put a lot of chopped leeks in a pot with ghee and oil and let them fry. O my dog! It's burning! Don't worry, just add water. Then, chopped redbeet and celery, salt and spices, curry, thyme and some dark soy sauce. We needed to add salt and spices to mild the too sweet flavour! (That is why it is recommended to mix red beet in tomato sauce - they balance each other) It had been served with a quark creme (quark, oil, paprika, muskatnuss, salt) Focaccia We prepared a bread dough with 1 kg of white flour. The yeast mixture was warm (but not hot!) water, fresh yeast, salt, sugar and ghee. Sugar let the yeast be more active, accelerating the raising process. To let the dough rise, we filled a large pot with boiling water and put the covered bowl with dough on top: the temperature let the dough grow really fast, after 15 minutes is ready to be cooked. So, knead a bit and then put the bread in form of a focaccia on the oven plate. Made some pinches with my fingers, spread ghee and salt on the surface. Let cook for 20 minutes at 180°. Then spread a quark sauce on top (quark with spices) and let it cook for other 10 minutes. Ready! Chickpeas Simply boiled chickpeas with oil, salt, vinegar: a yummy and proteic side dish! |
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