Tuesday, 22 August 2017

My New Obsession

Several weeks ago after joining the Sourdough Baking Australia & New Zealand Facebook group, the lovely Maree Tink, founder of the group and blogger from Around the Mulberry Tree sent me some dried sourdough starter. A lovely tradition when you receive a starter from someone else is to name it.  My starter is called Tinkerbelle in honour of Maree. Well, I haven't turned back since.

Thirsting for more knowledge I signed up for "several" of Teresa Greenway's courses.  Teresa has course information on her site Northwest Sourdough.  Teresa's, courses are easy to follow with clear written and video instruction.  Between her and Maree I have become obsessed with baking beautiful crusty sourdough.  

Another of my favourite bloggers is Celia from Fig Jam and Lime Cordial. Celia's blog is a treasure trove of many things but of course, one of my favourites is her section on bread.  Her overnight sourdough was my first bake I made with my "Tinkerbelle".


Overnight Sourdough from Fig Jam and Lime Cordial
Overnight Sourdough from Fig Jam and Lime Cordial

Today I did my second bake of the  #2 Bake Artisan Sourdough Bread Like a Professional course.  I made the Teresa's Tyra loaves. I made these with some beautiful stone ground flour from Callington Mill. The flavour of this flour was deliciously nutty.  We were very surprised at what a difference the flour made. 

Tyra Loaves
Tyra Loaves


Sunday, 13 August 2017

Yummy Buttery Baguettes

The crust of these baguettes was delicate and slightly chewy with a salty flavour (from the butter). The crumb was tender with an al dente bite.

The one thing I would probably do differently next time is to make 3 baguettes from this amount of dough as they were fairly generous in size. But that could just be because there is only the two of us to eat them here!

I hope you enjoy them as much as we did. 

Baguette crumbSoft and Chewy Crusted Baguette

















Ingredients

340g warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
570 g bakers flour
2 tsp. salt

Method

  1. Place ingredients into CC with the kneading crushing blade Pastry P1 2 mins 30 secs
  2. This is a sticky dough, remove carefully from CC and scrape dough from blades onto a lightly floured bench. (you want the dough to remain fairly sticky)
  3. I used a pastry scraper to lightly knead the dough (basically moved it around until it becomes a smooth ball. 
  4. Cut in half and shape into 2 baguettes.
  5. To make them smooth and pretty, roll each half of dough into a rectangle and roll up lengthwise. Pinch the edges to seal and place on a lightly greased cookie tray with a seam downwards. Cover and let it rise for 30 minutes.
  6. Preheat oven to 230 degrees.
  7. With a very sharp knife (you can use a very sharp knife, one with a serrated blade or a razor blade) gently make a slash down the length of each baguette. (I did small diagonal slashes on the second)
  8. Pour water in a cookie sheet and place it on the bottom rack of the oven. (this forms a steamy atmosphere for the bread)
  9. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Recipe Source http://www.thesisterscafe.com converted for CC

Tuesday, 8 August 2017

How to Disassemble the Lid of Your CC for Cleaning





  1. Firstly find the widest space of the lid and use your spatula handle to just flip and then this part of the lid is removed.
  2. To remove the rubber seal just use a bread and butter knife or the handle of a spoon and remove it, its that easy.




When putting the lid back together, replace the rubber seal, then place on and press down till you hear a good click.

How to use the stopper and Mini and Maxi



  1. This is how to use the stopper on mini and maxi
  2. Place the stopper with maxi pointing toward the arrow on your CC handle (to the left)
  3. Now, turn maxi toward the front, which means maximum steam will be kept inside CC
  4. Now turn mini toward the front and the opposite applies, meaning minimum steam kept inside CC
  5. You know if you have your stopper in the wrong way as the mini and maxi won't be straight up and down.


Monday, 7 August 2017

Chicken With Capsicum

This recipe was converted from the Australian Women's Weekly Pressure Cooking book. Gorgeous sweet red and yellow capsicums along with the flavours of herbs, wine and tomato paste combine to make a satisfying and delightfully colourful dish.



INGREDIENTS


1 tablespoon olive oil
4 chicken thigh cutlets (800 gms)
2 medium brown onions (300gms), sliced thinly
3 cloves garlic, crushed
2 medium red capsicums (400gms) sliced thickly
2 medium yellow capsicums (400gms) sliced thickly
1 tablespoon tomato paste
1/3 cup (80ml) dry white wine
1/3 cup (80ml) chicken stock
2 dried bay leaves
4 sprigs fresh thyme
2 tablespoons finely chopped thyme

METHOD

  1. Select Browning, Heat half the oil and brown chicken in batches until browned, remove from cooker.
  2. Continue with Browning, Heat remaining oil and cook onion, garlic and capsicum, stirring till onion softens.
  3. Add tomato paste, cook, stirring for 1 minute
  4. Return chicken to cooker with wine, stock, bay leaves and thyme sprigs. Secure lid
  5. Manual quick cook for 15 mins.
  6. After pressure released, open lid, season to taste.
  7. Serve sprinkled with chopped thyme.
I served this with mashed potato, but rice would work just as well. 



Sunday, 6 August 2017

Lamb Shank Vegetable and Lentil Soup

This is another recipe converted from the Australian Women's Weekly Pressure Cooking book. Who doesnt love lamb shanks with their beautiful gelatinous texture.  I enjoyed this soup, but I found it really needed a lot more seasoning, but that could just be a matter of taste.



Ingredients 


2 tablespoon olive oil
3 french-trimmed lamb shanks (750g)
1 medium brown onion (150g) chopped finely
2 cloves garlic, crushed
2 medium carrots (240g) chopped coarsely
2 celery stalks, (300g) chopped coarsely
155g piece of pancetta, chopped coarsely
1.25 litres (5 cups) water
½ cup (125ml) dry white wine
2/3 cup (130g) french-style green lentils, rinsed and drained
½ cup (60g) frozen peas.

Method

  1. Heat half the oil in C4M, choose manual browning
  2. When the temperature is reached press ok and brown the shanks in batches on both sides.
  3. Remove shanks, add remaining oil.
  4. Add onion, garlic, carrot, celery and pancetta, stirring till vegetables soften.
  5. Return shanks to cooker with water and wine and secure the lid
  6. Choose Manual – Quick Cooking – 15 minutes (original recipe said 10 but I found the lamb shanks needed a little more)
  7. Add Lentils, secure lid, and quick cook for another 10 minutes
  8. Remove shanks and coarsely shred meat, discard bones.
  9. Return lamb to cooker with peas, Manual – Browning and simmer uncovered till peas are tender. Season to taste.