Saturday, August 24, 2013

Rye Bread








Rye Bread

Ingredients:
300 ml warm water
2 tsp active yeast granules
1/2 tsp brown sugar
300 g rye flour
200 g high grade flour
1 tsp salt
1 tbsp molasses
1 tsp caraway seeds

Place the warm water in a large bowl, add the yeast and brown sugar then set aside for 5 minutes. When the yeast starts to bubble, add both kinds of flour, salt, molasses and caraway seeds. Work into a dough for about 10 minutes using your fingers; it will be quite sticky so knead it in the bowl. Shape into a ball, sprinkle it with rye flour and leave to rise in the bowl, covered with a damp tea towel, for about 2 hours. Punch the dough and knead it for 1 minute. Form into an oval shape (this time I made it into a long loaf instead), sprinkle with more rye flour and place on a baking tray lined with baking paper. Leave the dough to rise for 1 1/2 hours. Bake in a preheated 230°C oven for approximately 30 minutes or until the loaf makes a hollow sound when tapped on the bottom.

Photos and Recipes by Alessandra Zecchini ©

Saturday, August 17, 2013

Tofu with Smoked Paprika and Pomodorini, vegan and gluten free main





This is a great vegan main, full of flavour and proteins. I cooked it for Bence and Judit, they like tofu and they asked for the recipe, so here it is:

Ingredients:

10 pieces of dry tofu (Japanese)
500 ml vegetable stock
2 shallots
4 tbsp extra virgin olive oil
1 tsp smoked paprika (or more, to taste)
1 can Italian cherry tomatoes (I used Mutti)
1 cup of water (to rinse the tomato can)
1 carrot
Salt to taste

I used ten pieces of dried tofu (like this one), soaked in 500ml of vegetables stock. Dry tofu is like a sponge and it will absorb flavors well (so use some good vegetable stock!). Then I sizzled a couple of finely slices shallots with 4 tbsp of extra virgin olive oil, then I added the tofu (soft after soaking in the vegetable stock) and saut├ęd it on both sides for a minute, then I added one tsp  (well, probably a bit more...) of smoked paprika, sizzled the tofu in the spice for a little longer, and finally one can of Italian cherry tomatoes, one cup of water, and one carrot, cut into thick slices). I cooked everything until the sauce was reduced and quite thick, and the carrots soft.

Add salt to taste and serve. Tofu is yummy!



Photos and Recipes by Alessandra Zecchini ©