Cucumber salad

This recipe is perfect when you have an abundance of cucumbers from your garden. We absolutely love this recipe.

Ingredients:

2 or 3 Cucumbers, sliced thin

1 onion

2 Tbs  chopped fresh dill

3 Tbs Apple Cider vinegar (or white)

3 Tbs Olive Oil

2 tsp Sugar

1 tsp Salt, or to taste

1/2 tsp ground Pepper, or to taste

Put all the apple cider vinegar, olive oil, sugar, salt and pepper in a bowl and mix well with a whisk. Add the cucumbers and dill and toss to coat. 

You can also add some cherry tomatoes if you would like to. 

Enjoy!

Zucchini Soup

Ingredients:

1 Onion

2 Zucchini's 

6 cups water

1 1/2 Tbs Chicken Bouillon

2 Tbs Butter

2 Tbs Flour

Nutmeg

Salt/Pepper

Heavy Cream/Whole Milk (optional)

Directions:

1. Add diced onion, cubed zucchini's, water and bouillon to a large sauce pan.  Bring everything to a boil and let it cook until the zucchini and onions have softened and are somewhat translucent. 

2. Working in two batches, puree the soup in a blender until it's smooth.

3. Rinse the pan and then melt the butter and then add the flour and whisk it together until it becomes a smooth roux. Keep stirring for about a minute and then slowly start adding the puree mixture a cup at a time (constantly stirring). 

4. Add salt and pepper to taste and some grated nutmeg. 

5. If desired to make it more creamy you could add some heavy cream or milk (completely optional - I don't do it most of the time but do put it in if I happen to have some cream on hand)

Sourdough Bagels

                                         

INGREDIENTS:

*1 cup active, bubbly sourdough starter
*1.5 cups warm water
*1 Tablespoon brown sugar (I used white in the video)
*2 teaspoons salt
*3.5 to 4 cups flour

I normally only use weight measurements for my sourdough but it worked just fine to do cups in this recipe. The dough was quite sticky (which I preferred). I just floured the surface a little when I shaped the bagels and that worked just fine. 

INSTRUCTIONS:
1. Combine water, sourdough starter, sugar, salt, and flour. Mix and knead all ingredients together until dough forms a smooth and elastic dough.
2. Cover dough and let rise until it has doubled in size. (This step could take 5-10 hours depending on ambient temp and strength of starter). This step can be done in the fridge over a day or two! (I put all the ingredients together and let it rise overnight)
3. Dump dough onto lightly floured surface.
Divide into 8 equal portions. Roll each portion it o a snake, then circle it around and make a circle out of the dough. Pinch connecting sides together to make a smooth circle out of the dough.
4. Cut out 8 squares of parchment paper and set each circle of dough onto each parchment square. Cover and let rise until doubled in size (This might take a few hours - but so worth it!! They will be so much softer on the inside if you wait)
5. Bring a pot of water to boil. Add 2 tablespoons baking soda and 1/4 cup honey (I used brown sugar instead of honey - worked just fine!)
6. Gently drop the bagel dough- parchment paper and all- into the water. Parchment will loosen as it gets wet and you can remove it from the pot. Let the bagel boil for about 45 seconds per side.
7. Set boiled bagel dough directly onto a baking sheet either greased or lined with parchment paper. (Draining pan not necessary, disregard what the video shows) 🤪
8. Brush each bagel with an egg wash and then desired toppings. I find that it works best to use butter instead of egg wash on the cinnamon sugar bagels. We especially LOVE the jalapeño cheddar bagels!
9. Bake at 425 for 25 minutes. Remove from oven and let them cool for at least an hour! (I know this is hard but they will tast so much better if you wait!!!!) 

Enjoy!

Credit: Amberskitchen.com

Sourdough Foccacia

 

Sourdough Focaccia Bread

• 75 g bubbly, active sourdough starter
• 375 g water (see Notes below)
• 20 g honey (optional)
• 500 g bread flour or all purpose flour (see Notes below)
• 9 g fine sea salt
• 2–3 tbsp olive oil, for coating the pan
• Assorted Toppings (optional): rosemary, garlic cloves, flaky seat salt, tomatoes, olives etc.

1. Make the Dough: In the evening: whisk the sourdough starter, water and honey together in a large bowl (I use a fork for mixing). Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky. Cover and let rest for 30 minutes to an hour. Timing is flexible here. Then return to the bowl and work the dough into a ball.  
2. Bulk Rise: Cover the bowl of dough with lightly oiled plastic wrap (or transfer the dough to a lightly oiled dough container). Let the dough rise overnight at room temperature, approximately 68-70 F (20-21 C) for about 12+ hours. The dough will double in size (or more) when ready. Note: if the weather is warmer than 68- 70 F (20-21 C) the dough will rise faster than 12+ hrs. Please adjust your timeframes accordingly.
3. Second Rise: In the morning, pour 2 tbsp. of olive oil onto a rimmed sheet pan (or 1 tbsp. olive oil if using a non-stick rectangular pan). Use your hands to evenly coat the bottom and sides. With your oiled hands, remove the dough onto the pan, and then flip it to coat both sides. Cover and let rest for 1 1/2- 2 hours or until very puffy (I use an inverted sheet pan to cover the dough). Preheat your oven to 425 F (220 C). Note: I like to rest my dough in a warm spot, usually on top of the oven while it preheats. The dough becomes soft and bubbly. 
4. Assemble the Focaccia: Right before baking, gently dimple the dough with oiled fingertips. I start at the bottom of the pan and work my way to the top. As you dimple, the dough will naturally begin to stretch outwards. You should end up with a rustic rectangular or oval shape, about 14 x 9-inches (36 x 23 cm) or larger. The dough won’t go all the way to the corners and sides of the sheet pan- this is OK. Note: If using a rectangular pan, the dough will naturally fill the shape of the pan.
5. Add Focaccia Toppings (optional): Press your preferred toppings into the dough. As the focaccia rises, the dough will puff up. The toppings will pop out if not properly anchored. If using garlic, I keep the cloves wrapped in their papery peels to prevent burning. Remove and discard the peels before eating.
6. Bake the Focaccia: Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown. Remove from the oven and cool on a wire rack before cutting. TIP: To par-bake focaccia dough: Bake for approximately 15-18 minutes @ 425 F (220 C). The crust will be set, very pale in color and golden underneath. Remove the focaccia from the pan and cool on a wire rack. Once completely cool, wrap in plastic wrap and store at room temperature for up to 6 hrs. To finish, return to the pan and bake for 12-15 minutes.
7. To serve, cut the focaccia into wedges or squares and enjoy warm!

Credit: Theclevercarrot.com

Chocolate Banana Muffins

   

INGREDIENTS:

• 2 overripe bananas
• 3/4 cup pure maple syrup
• 2 eggs
• 1 stick (1/2 cup) melted butter
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla
• 1 teaspoon vinegar
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup oats (quick or old fashioned)
• 1 cup flour (whole wheat or all purpose white)
• 1 cup chocolate chips 

  DIRECTIONS:

1. Combine all ingredients but the chocolate chips. Blend in blender or whisk by hand. 

2. Stir in the chocolate chips

3. Pour 2/3 of the way full into lined muffin tins.

4. Bake at 350° F for 17-20 minutes

Sourdough Ciabatta's

 

Ingredients

• 360 g room temperature filtered water
• 95 g ripe sourdough starter
• 11 g kosher salt
• 10 g extra virgin olive oil
• 450 g unbleached all purpose flour

Instructions

Make the dough

1. In a large bowl, combine the water and salt. Mix to begin dissolving the salt.
2. Add the active sourdough starter to the bowl. Use a dough whisk or your clean fingers to dissolve the starter into the salt water.
3. Add the olive oil, whisk to combine. Then, Add the flour. Use a spoon to begin mixing the flour in. Switch to your hands, and punch the mixture until it forms a shaggy sticky dough with no dry patches of flour. Scrape your fingers, and the sides of the bowl. Cover the bowl with a clean kitchen towel, and let rest at room temperature for 30 minutes for the autolyse phase.
4. With damp hands, perform the first set of stretches and folds. Gently Pull one side of the dough up until it won’t stretch anymore and lay it over the dough (be careful not to tear the dough). Work your way around the bow until all sides of the dough have been stretched and folded over. Cover the bowl with plastic wrap, rest for 30 minutes.

5. Repeat the stretches and folds 3 more times for a total of 4 sets, every 30 minutes. You can also do the coil-fold method which works really well with a higher hydration dough like ciabatta. After the last stretch and fold, let the dough bulk ferment at room temperature for another 2-3 hours.

6. Then, place the dough in a lightly oiled airtight container with straight sides, like a rectangular Rubbermaid container. Place the dough in the fridge overnight or at least 12 hours up to 18 hours.

Shape the rolls

1. The next day, generously flour your work surface using a small strainer for even coverage. Invert the container on the floured surface, and let the dough slide out. Generously flour the top of the dough as well. Use a bench scraper to scoot the edges in to form a large rectangle. Use the bench scraper or a sharp chef's knife to cut the dough in 6 or 8 rectangular rolls.

2. Line a large baking sheet with a clean tea towel (or a couche). Sprinkle the towel generously with flour. Carefully lift the rolls onto the baking sheet. Lift the towel up gently between each roll. Sprinkle the rolls lightly with flour, and cover with a clean kitchen towel. Let proof for 30 minutes while the oven heats up. Meanwhile, preheat the pizza stone in the oven at 450° F. Place a small metal baking pan or cast iron skillet into the oven to heat as well (for the steam).

Bake Ciabatta

1. Very carefully, pour 2 cups of hot water into the preheated pan in the oven. There will be a big burst of steam so be very careful, and wear thick protective oven mitts. Close the door right away to keep the steam inside the oven.

2. Very carefully transfer the rolls from baking sheet onto a large piece of parchment paper, spacing them just slightly, but they should be close together. Then use a pizza peel, or the back of baking sheet to slide under the parchment paper with the rolls on top. This will help you launch them into the hot oven and onto the hot pizza stone quickly.

3. Carefully open the oven door (there will be hot steam). Slide the parchment paper with the sourdough ciabatta rolls onto the hot pizza stone. Bake for 15 minutes. Then, carefully remove the pan with the water. Bake for another 10-12 minutes until golden brown and crisp.

4. Allow to cool completely before slicing, at least 2 hours.

Credit: lionsbread.com

Sourdough French Baguettes

 

Ingredients

• 350 g unbleached all purpose flour
• 215 g filtered water, warm about 80 degrees F
• 75 g active sourdough starter
• 8 g kosher salt I like Morton's

Instructions

1. Day 1: 10pm - Feed Sourdough Starter with 60g whole wheat flour and 60 g filtered water.

2. Day 2: 8am - In a large mixing bowl, combine the all purpose flour and water. Mix well with your hands until the shaggy dough comes together. Cover with plastic wrap, and let rest at room temperature for 1½ hours.

   9:30am - Add the ripe sourdough starter, and mix in with your hands, pinching and pulling. Cover with plastic, and let rest at room temperature for 45 mins.

   10:15am - Add the salt and 5g room temperature water. Mix in by hand, and use the Rubaud kneading method for 2 minutes. Cover and let rest for 30 mins at room temp.

3. 10:45am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. Work your way around the whole perimeter of the dough. Cover and let rest for 45 mins at room temperature.

   11:30am - Stretch and fold. Cover and let rest for 45 mins.

   12:15pm - Stretch and fold. Cover and let rest for bulk fermentation at room temperature for 2.5 - 3 hours.

4. 3:00pm - Pre-shape the dough. Pour the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, gently fold each piece like a letter, bringing the top ⅓ of dough down, then bringing the bottom ⅓ of dough up. Repeat with the second piece of dough. Allow to rest on the floured work surface, uncovered for about 5-10 minutes.

   3:10pm - Line a rimmed baking sheet with parchment paper. Final shape and preheat oven and pizza stone to 500 degrees F. With the dough facing you horizontally, pull the top edge down over the dough and pinch. Then pull the bottom edge up and over the dough and pinch shut. Use your hand to roll and stretch the dough into a long rope about 10-11" long, tapering slightly at the ends. Place the shaped baguettes on the prepared baking sheet.

   4:00pm - Place small baking tray with ice cubes and water in oven to create steam.

5. 4:15pm - Slash baguettes and bake immediately. Put extra ice cubes on the bottom of the oven as the bread goes in. Bake for 30 minutes, rotating the pan after 15 minutes, and reducing the temperature to 450 degrees. Allow to cool completely before slicing.

Notes: 

I did not use whole wheat flour.

Credit: lionsbread.com