Vegetable Frittata 4 portions – Prep: 10 min – Cooking: 45–60 min Ingredients 1 red bell pepper, finely diced 1 onion, finely diced 1 zucchini, finely diced 70 g (2⅓ oz) cabbage, finely shredded 1 head broccoli, small florets 90 g (3 oz) mushrooms, chopped 8 large eggs, beaten 120 g (4 oz) strong cheddar, […]
Category Archives: Recipes
Tofu Burgers 4 portions – Prep: 12 min – Cooking: 6 min Ingredients 350 g (12 oz) firm tofu, cut into 4 slices 15 ml (1 Tbsp) olive oil 1 clove garlic, crushed 10 ml (2 tsp) each ground cumin & freshly ground black pepper 4 slices of crusty bread or small buns 60 ml […]
Red & Savoy Cabbage Slaw 4 portions – Prep: 8 min Ingredients 250 g (9 oz) red cabbage 250 g (9 oz) Savoy cabbage 3 radishes, thinly sliced 3 green onions, sliced 1 small hot chili, seeded and finely chopped 60 ml (¼ cup) chopped fresh coriander 60 ml (¼ cup) chopped fresh parsley 60 […]
4 portions Scrambled Tofu – Prep: 5 min – Cooking: 6 min Ingredients 6 white button mushrooms, quartered ½ red bell pepper, diced 5 ml (1 tsp) olive oil ½ bunch chives, finely chopped 125 ml (½ cup) finely chopped parsley 350 g (12 oz) firm tofu, crumbled 15 ml (1 Tbsp) tamari or soy […]
Stretch & Fold Technique – The Easiest Way to Build Perfect Gluten Strength No kneading, no mixer, just your hands and 2 minutes every 30–45 min Why Stretch & Fold Works So Well Gently aligns and strengthens gluten without tearing it Redistributes yeast and bacteria → more even fermentation Traps air → bigger, more open […]
What is autolyse, and why is it a game-changer? Autolyse (pronounced “auto-lees”) is a simple but powerful technique invented in the 1970s by French professor Raymond Calvel. It dramatically improves dough handling, oven spring, crumb openness, flavor, and extensibility — with almost zero extra work. The exact definition: Autolyse = mixing only the flour(s) and […]
Below are 5 Best Sourdough Bread Recipes, from an easy beginner loaf to a weekend show-stopper. All use 100% hydration and 100% active starter (bubbly, doubled after feeding). All timings assume a 24–26 °C kitchen. NOTE Bread flour = sifted whole wheat flour. No enrichment with synthetic vitamins! Recipe Difficulty Hydration Total Time Special Feature […]
Sourdough Starter Troubleshooting – Quick-Fix Guide What you see, what it really means and how to fix it in 24–48 h Symptom What’s Actually Happening Fix (step-by-step) Time to Recover No bubbles at all after 7–10 days Too cold, chlorinated water, or dead flour → Move to 28 °C spot → Switch to bottled/filtered water […]
Sourdough Starter Maintenance – The Lazy-but-Reliable System How Often You Bake Best Maintenance Method Feeding Ratio & Schedule Storage Location Every day or every other day Room-temperature starter Keep 50–100 g → feed 1:2:2 or 1:3:3 once or twice a day (morning + evening if very active) Counter (18–26 °C) 2–4 times per week Room-temp […]
Sourdough Discard Muffins – One-bowl, ultra-moist, bakery-style domed tops! Base recipe plus 5 variations below. Ready in 30 minutes. Makes 12 standard muffins or 9 huge bakery-style ones. Ingredients (works every time) Ingredient Weight Volume Notes Sourdough discard (unfed, cold OK) 200 g ~1 heaped cup 100 % hydration Any milk 120 g ½ cup […]