I love yeast based baking, though I don’t often do it. Yeast-risen baked goods are very common in Norway, as you could imagine (mmm cinnamon buns!), but it takes time and effort and I am generally too lazy. When I do bake, however, it makes me feel very housewifey and useful. So I figured I would make focaccia instead of studying today… — probably the simplest kind of no-knead bread. It’s been a while since I did it last. I didn’t remember the proportions, so I looked that up, but otherwise made it as I remembered making it years ago as per a former MIL’s recipe..
Speedy no-knead focaccia for 2
- 2 dl lukewarm water
- 1 tsp instant yeast
- 1 tsp sugar
- 4 dl flour (I did 1 dl wholewheat spelt and 3 dl all purpose)
Mix the yeast and sugar into the lukewarm water. Add flour dl by dl, stirring until you get a relatively loose dough.
Leave to rise. I remember from the original recipe I used that you should leave it to rise for 3-4 hours (somewhere not too hot). I decided to take a short cut with instant yeast and about 1 hr rising time in a hot place. It got pretty big still, though a longer rising time is surely better.
Gently pour/coax the dough into a pan which has some olive oil in the bottom. Try not to disturb it too much, so that you retain the big air pockets. Sprinkle the top with whatever you like — I put chopped fresh rosemary, chopped garlic, sliced green olives and sea salt.
Bake at 225C for about 25? mins. About five mins before it is done, take it out and sprinkle some olive oil on it. Return to the oven.
I didn’t think to take a picture of the soup I made yesterday, but I though I could write a few words anyway. I have a rice cooker now, and I really like making soup in it. I generally just throw ingredients into it and let them simmer until it stops, and so far, it’s gone very well. I use the measure that comes with it, not sure how much that actually is. So this isn’t a recipe, really, but more of an idea.
Coconut curry lentil soup
- Chop half an onion, two cloves of garlic, and some ginger.
- Sauté in rice cooker with some oil, curry powder, a sprinkling of nutmeg and cinnamon
- add a sliced carrot
- add a measure of red lentils and stir
- add a small can of coconut milk (one of those mini ones)
- add a stock cube, try to break it apart
- add 2-3 measures of water
- stir now and then
- let simmer until it seems done/the rice cooker turns off, check seasoning and add more curry/salt/pepper/cayenne if necessary.
It turns into a creamy, yellow/orange fragrant and thick soup. Zero effort. And it’s very forgiving in terms of measurements etc. Just add more water if it seems to dry/thick.
There is a spinach feta muffin of my own invention which mostly contains chopped spinach to the one side. It turned out so so, not nearly as tasty as the Mediterranean zucchini muffins. On the other side there are two leek dumplings.
In the muffin liner in the middle I have some cubes of fresh papaya and some blueberries, aren’t the colors nice?
I teach from 3 pm on Wednesdays and don’t get home until 8.30, so I need something to snack on around dinnertime. This is rice and beans left over from last night, along with some sauteed spinach, all sprinkled with gomashio. In the cupcake liner, some papaya. We bought papaya on sale the other day in the chinese supermarket.