Earth gems: a magnificent winter vegetable

I just love my new find of the winter: "earth gems" 
also known as ulluco.

They come from South America & are said to be one 
of the lost foods of the Incas.

They are so tasty & refreshingly colourful arriving 
just in time to revitalize the winter menu.

The "Halfords" of Feilding grow them here in New zealand &
I have been buying them through the season from 
Bellatino's out in Havelock North. 

They are very easy to prepare as they are prewashed 

& there is no peeling required.

Just gently boil for around 10 mins until tender.

Some colourful vegetables lose their lovely hues when
 cooked but the earth gem seems to do pretty well ...

..the colours running right through the tuber.

Here they are served with a little butter, good salt & lots of ground

black pepper. With the texture of a waxy new potato & the flavour

 a little, of beetroot & perhaps yam. They make a tidy, colourful 

& splendid addition to a winter meal. 

The thing is that they are a winter vege so in dreaming up what to

do with them I had to consider what might go with them best &

be seasonal too. There are already plenty of roasting vegetables 

so they would probably be lost on that count.

My first mix included deep red & orange kumara

with a sprinkling of violets

   with the addition of really good olive oil

(Village Press..at the Farmer's market

($60 for 4 litres)
or fabulous Grove avocado oil,

lemon juice, flat leaf parsley, salt,

 ground black pepper

& tomatoes. There are some very 

tasty vine NZ grown vine tomatoes 

available at the moment.

No not seasonal I know but hey!

My favourite way to use them at the moment:

 cooked earth gems..cold & cut in half

firm vine ripened tomatoes cubed

chopped coriander

a preserved lemon finally sliced

a slosh of great olive or avocado oil

good salt, freshly ground black pepper 

& a squeeze of lemon juice...divine!!

this salad is just as good the next day too!

avocado also works well with them as do prawns
or shrimp & the sango sprouts that I get at 
Countdown are sooo fabulous & very handy along 
with the best salad macro/micro mix from Clyde Potter 
at Epicurean Supplies..so tasty & very innovative.

Around Christmas time I still had some earth gems tucked in the back fridge, just staring to sprout, but most were still fine to use. Soon, I planted the rest of the now happily sprouting tubers

 in to a large pot with plenty of compost.
It wasn't long before they looked like this:

I have since discovered that the leaves are edible too..just use & cook like spinach.

I have continued picking the leaves all through the summer. Haven't had any problem with bugs either.

A nutritious, versatile & easily grown vegetable that has excellent keeping qualities, both the tubers & the leaves.

I'll update further soon & tell you what I ended up with in my pot when the leaves die down. 

Catherine x

Sourdough

Following on from the recipe for an active, living, breathing sourdough bug, this recipe below for a standard sourdough bread could change your life. 

First and foremost: Place a bowl of hot water under the bottom rack in your oven, and heat the oven to 50 degrees celsius. This will create a lovely, warm, moist environment for your bread to grow in.

Into 1 cup of warm water dissolve half a tablespoon of sugar, and over the surface of this sprinkle 1 teaspoon of active dry yeast. Leave it to sit and begin working for about 10-15 minutes as you organize the remainder of your ingredients. Traditionally sourdough bread is made without the use of yeast, however, after numerous trial and error practice runs, and several months of making this bread, I found that using this small amount of yeast reduces the proving time by about 6 or 7 hours, gives a softer texture to the body of the bread and simply makes the process more practical.

Sift into a large bowl 750 gm organic white flour, 1 and a half heaped tablespoons of sugar, and 1 and a half level tablespoons of fine sea salt.

Make a well in the center of the dry ingredients, into which, pour the yeast mixture, two cups of your sourdough starter, and two generous tablespoons of olive oil. Using a fork and stirring well, gradually bring the dry ingredients into the wet, trying to keep an even consistency as you work.

Once it is as combined as much as the strength of your arm will allow, turn out onto a floured bench. Begin by simply bringing all of the loose ingredients into the body of your dough, continually sifting extra flour over the bench and your dough as you work, to prevent it from getting to sticky. Knead, punch, roll, and fold your dough into and over itself for about 10 minutes, until it resembles a soft, pliable, elastic ball of dough. Rinse out your bowl, which will need to be able to hold roughly three times the volume of dough as you have now. Place the dough into the bowl and oil liberally also coating the rest of the inner surface of the bowl, then cover with a warm, damp tea towel.

Place inside the oven and reduce the temperature to approximately 30-35 degrees, and leave undisturbed for between 2 and a half and 3 hours, give or take, or until at least doubled in size. Remove from the oven and knock back the air from inside your dough, but without over doing it.

Again turn out onto a floured bench, flouring the top of the dough as you do. At this point you can get brave and creative in shaping your loaves, but I would suggest maybe for first timers a loaf tin would assist ones confidence in getting a good result. This particular recipe can either make two quite large loaves, or as I prefer; three good size loaves, or of course several baguettes or alike if you wish. Shape as you please, remembering as you do that these will again double in size. Gently place your shaped dough into oiled and floured tins or onto well floured baking trays. Score the tops of your loaves with a small sharp knife if you’d like to, (this will encourage growth in particular directions according to where you cut). Now place in a warm spot like the hot water cupboard, but not back into the oven, and leave to prove again, this time for anywhere between 1 and a half and two and a half hours, or until they have doubled in size. Once they have reached their desired size turn your oven on to 180 degrees celsius, and leave your loaves as they are until it has reached that.

Bake your loaves one or two at a time, (remember to be very gentle at this point as not to bump them or slam closed the oven door, as you’ll bang all of the air out of your loaves, which is really not fun after all the hard work). Bake for about 12 to 15 minutes or until lightly coloured, remove from the oven and either brush the surface with water, or even better, with a spray bottle spray the tops with water, and don’t be too shy. Return to the oven for a further 12-15 minutes until they’re golden brown, have a thick hard crust, and sound hollow when you tap it. Lay out on racks to cool, or eat hot with lashings of butter or good quality olive oil.

Once cooled, store in recycled bread bags in your pantry or bread bin. These loaves can last for weeks and weeks without going moldy, if it ever lasts that long. Old off cuts make marvelous crostini or bread crumbs, among other things at the end of their lives. But, for the first couple of weeks having it simply toasted, or pan-fried with good olive oil and sea salt, might just be the encouragement that will have you beginning to structure life around your baking days, and everything else then just has to fit in.

To make further batches, repeat the sourdough starter recipe, adding the remainder of the last batch of starter to the new one before putting back into your jars. But please proceed with caution, as this process becomes addictive yet at the same time life affirming. It brings joy, accomplishment and outright triumphant confidence in mastering a standard loaf. Don’t be afraid to talk to your starter as you nurture it, smell it often, and remember to feed it. 

After 10 months of learning from and growing with my starter, its producing the most marvelous loaves of bread two and sometimes even three times a week. However, seeing the enthusiasm emitted from my very alive starter, I’m becoming rather concerned that one day I may just hear it knocking from inside my fridge, at which point I hope it has something rather profound to say. 

Begin with the most simple form of this bread as above, and keep your eyes pealed for interesting and unusual variations on this recipe to follow. 

Katies Kindred Cook,

Matt.

Simplest Fruit Cake Ever!

You'd think that all I ever did was bake cakes..not true!

Maybe it's just the only time I actually follow a recipe.

This cake recipe has been floating around for a while &
is on such a skinny bit of paper
(who knows where it came from)
I am amazed that it hasn't been mislaid before now. 

This has to be the easiest cake recipe in the whole world 

& is really, really yummy!

1 kg fruit cake mix

2 1/2 cups of orange juice

soak fruit overnight in the orange juice & next day add:

2 1/2  to 3 cups of self raising flour

Mix it all together & bake for 1 1/2 hours at 160 degrees

This is one of those cakes that improves as the days go by.

It has a loaf sort of texture & could well be made
as such in 2 loaf tins.

Could also be made with any mix of dried fruit.

The addition of some dried apricots would be yummy.

Slices brilliantly, keeps really well (if you're lucky!)

and is a great "actual" food not just a treat.

I'm sure that between us we will come up with some 

useful variations over time.

Sourdough Starter

Please be warned, this is not for the faint hearted.. it takes patience, trust, and more than likely, a couple of practice runs when you get to the baking stage, till you end up with a ‘brag to your friends’ loaf of sourdough. But keep in mind, practice runs are still quite edible, and fun, and if a passion is invoked in your soul, a long lasting, loving and nurturing relationship can result with your sourdough starter bug...

You’ll need to begin with a large jar, the largest size ‘agee’ jar works a treat, but anything similar that either has a lid that can be loosely screwed on, or even something to tie on the top is good. Alternatively a couple of biggish jars can also work well, also, that way you can portion out the right amount for a batch in each jar if you decide to make this bread regularly.

Take two or three small to medium size organic potatoes, (better to use ones with a thick rustic skin, not the pretty little pre-washed white ones from the supermarket). In a pot, boil the crap out of them for about half to three quarters of an hour, or until all the skin has split and started to curl up. You will have to add extra water to keep them covered as they cook, as you want to end up with a thick potato water which will contain some of the live enzymes, that help develop the ‘sour’ characteristics for this bread.

While its still hot peel off and discard the skin of the potatoes, and mash the rest into the water. Pour this through a sieve, and using a spatula work the lumps through as well. Give this a good stir, and measure it out (should be about 2 cups worth). Pour it into a large bowl, and for each cup of potato water, add 1 cup of sifted flour, and one large tablespoon of sugar. Using a mix of different flours isn’t essential, but does muster a richer result than using just white flour. I use half a cup each of organic; white, wholemeal, spelt and rye flours. Now, using a wooden spoon, (as opposed to a metal whisk, as the metal begins overworking the sugars and enzymes before their ready) mix your concoction thoroughly. It ultimately should resemble the consistency of a batter, so you’ll probably need to gradually add fresh water as you mix, to loosen it up slightly.

Once it is well mixed and there are no lumps left, pour it out into your clean dry jars, filling to only about two thirds of the way up to allow your fresh bug space to develop and grow (if your using multiple jars, 2 cups per jar is a helpful amount for later use). Place the jars on the sil of an open window for about an hour, to allow it to attract the natural yeasts in the air. Then loosely screw on a lid, or tie on a thick material top, but it’ll need to be able to breath, and the pressure in the jar will change as it begins to.

When I first began my starter bug, which is now about nine months old, I left it to start developing in the hot water cupboard, but have since been told that it seems to have better results in the fridge, after which, I have found that in fact it does. However, having said that, I would suggest that for the first week of its life you keep it in the hot water cupboard.

Now.. this is where the need for patience begins, as the first part of the process takes about 12-15 days. Additionally, I found beginning this journey with no expectations, is a better path to walk than looking for immediate results. The first five or six days you can watch it through the glass, even sniff it a little, but otherwise don’t play with it too much. It COULD, in this time begin to develop some small air bubbles throughout, even bubble a little at the top, but if you don’t expect anything to happen you might just be surprised... At about day 6, feed it with 2 tablespoons of flour, and one of sugar, mixing it straight into the jar. Even though it will thin as it begins fermenting, you may need to add some fresh water when you feed it, just to keep it a good consistency. At this point, make a new space for its permanent residence in the fridge. Repeat this ‘feeding’ two or three times, at three or four day intervals, watching and smelling as you do. After which, your bug should have really begun fermenting, and breathing, resulting in lots of little bubbles in the body of the mixture. It also may have produced some larger bubbles too, increasing the volume at times, and then dissipating again at others through this first two weeks. But most of all is the smell. It's interesting to say the least, at first I didn't overly like it, actually it was a little gross, (you may find this too). But now I look forward to that deep, rich, maturing smell that permeates, that now smells more like a very well brewed, high alcohol beer.. the sort you'd need only one of on a summer afternoon.

BUT.. If it hasn’t followed this process, don’t lose hope, it may just need a little more attention... or possibly, a little less, depending on the level of enthusiasm you’ve shown. It’s like a new relationship, don’t be pushy and overbearing, you might scare off any potential growth.. but don’t lose interest after a few days because of a lack of passionate chemical reaction, as you may find you miss out on the beautiful relationship that could develop overtime..... Which I must add, is far more rewarding, when you see, feel, smell and taste what becomes loaf after loaf of incredible, rustic, aerated, chewy crusted, smells-like-an-artisan-bakery-in-your-house sourdough.

Be patient.



Katie's kindred cook - Matt

Warm Lentil & Roast Pumpkin Salad

This is a delicious warm salad sort of dish for autumn/winter. 

It can be easily adapted to serve just the two of you 

(alright 3 nights in a row on your own but it keeps well)

or great for a whole crowd.

It is a meal on it's own or lovely with crusty bread, leafy salads
or lamb etc with lots of yummy homemade chutneys.

Just make up the quantities to suit yourself as you go along.

What you will need:

Black French Puy lentils..brown are fine too if
that's all you can find.

Good pumpkin & a nice feta cheese.
This one came from Hohepa

Wild rice..not always easy to track down so grab it any time that you see it.

This lot came from New World & tastes fine but is a funny
gray colour when cooked. I went to take a picture of the
cooked rice but it looked rather ugly so I skipped it!

My preferred wild rice is black in colour & although quite

expensive you don't need a great deal of it. Even 1/2 c is fine.

Lots of red onions. I used small ones cut in to 1/8ths.

Now peel & prepare the pumpkin. 

I prefer supermarket squash as in the photo.

It has annoyingly nobbly skin but is always such a
lovely flavour & colour.

Roast the cubes of pumpkin in olive oil.

I have been using stock too just lately & it gives a
moist tasty result without the extra fat/oils.

Roast the chopped onions & some peppers..so many
glorious colours right through til the middle of winter.

While the pumpkin, onions & peppers are roasting

(another lovely addition at this time of the year is fennel)

cook the rice & lentils in separate pots.

The lentils need to be rinsed, covered with a 

couple of centimetres of water & simmered for
around 20 to 25 mins until tender. Drain any excess water.

The rice likewise.

Now combine all the ingredients into a nice bowl including
the packet of crumbled feta & dress with a mixture
of good olive oil, lemon juice, good salt, ground black pepper,

honey, some zested root ginger if you like & any other 

chopped herbs such as flat leafed parsley or coriander .

Other things to add are capers & good black olives.

Here we are..not the most inspiring version but at least you get the idea.

David's 21st birthday edition..yum!

Much Love Katie x

Wholemeal Banana Loaf

This is such a yummy loaf & great for using up those squishy bananas no one is actually going to eat.
Cream 100g butter with 3/4 c of brown sugar.

Add an egg & 2 or 3 mashed bananas,

then 1/4 orange juice 1/2 c walnuts or sunflower seeds 

& a cup of wholemeal flour.

Sift in 1 cup of plain flour, & 1tsp each of baking powder & baking soda.

Mix until just combined.

Sometimes I add a little cinnamon or a tsp of pure vanilla essence & occasionally a couple of tbsps of plain yoghurt.

Bake at 180 degrees C for about an hour. 

Stand for 5mins before turning out of the tin. 

Now, the hole is from me testing to see if my loaf is ready! 

And the extra bits are because I overfilled the tin..what's new!

This is so moreish & jolly handy but won't
last long : )

Finally, should you decide to add sunflower seeds
instead of walnuts don't throw the whole thing out
thinking that it has gone off when you discover that
they have turned green in the cooked loaf

..they just seem to like to do that!

7/11/12 And just made this loaf again into two small tins.
I used plenty of sunflower seeds, some shredded coconut, dried cranberries & some prunes.
We all think it's the best version yet!

And the gluten free version:
Same as above but using 3/4 cup of coconut flour
3/4 cup of ground almonds
1/4 buckwheat flour
1/4 psyllium husks...a little more if not using an egg.
Make as above.

Catherine

Tabbouleh

This is such a brilliantly useful salad. Easy to make, really economical, keeps well,

fabulous for entertaining & universally loved.

Bulghur wheat is the one to use for this recipe. It is the wholegrain wheat crushed, parboiled, dried (often in the sun..well in Lebanon they probably do) & easy to use.

It comes in various sizes which makes for variation.

a cup & a 1/2 made this much

pour 3cups of boiling water over the wheat & leave to stand for 1/2 an hour
covered with gladwrap (yip that's it!)  chop the herbs in the meantime

Finely chop lots of fresh herbs including mint or apple mint, Italian or curly leafed parsley, coriander, basil, spring onions or chives

chervil (or whatever you have.. really doesn't matter), a whole red pepper & a jalapeno chilli

add good salt, freshly ground black pepper, juice of & zest..if you like.. of a lemon & 3 tbsps of good olive oil,

actually my capsicum could have been cut a bit finer but hey

Traditionally there is a lot more "green" in Tabbouleh but that's entirely up to you.

This salad keeps really well like this for days & is fabulous for picnics, shift work

& taking to a barbecue.

You can now add finely chopped tomatoes..coloured cherry & low acid tomatoes

are great..not so juicy, cucumber or firm avocado if you like.

Once you've added these things best to eat that day.

Olives are great too if you love them. Chopped capers also add a bit of zing.

Quinoa is a really interesting alternative for this salad.

Quinoa (keen wah) comes in 3 different colours, cooks in about the same time as rice

& contains almost complete protein. It has a nutty flavour.