Miscellaneous

I am obsessed with making sourdough bread and I am still experimenting on different variations.... let me know you have a good idea
I have a document detailing how I make mine. If you are interested, just send me an email.

Here are some recipes I like making...

Fruit Salad

• 2 sliced bananas

• 2 sliced peaches

• a handful of grapes cut in half

• Sliced cantaloupe 

• any other fruits you want to add ...

• a tub of Coco Whip

• a can of coconut condensed milk (it is also easy to make one yourself)

• roasted shredded coconuts

Process: Mix the fruits in a bowl and in a separate bowl, mix the coco whip and condensed milk slowly. You want to be careful not to over-mix the coco whip as it could melt. Incorporate (stir in) the whip & milk mixture with the fruits. When serving, garnish with the roasted shredded coconuts.

Recipe: 

1. Mix the water, 1 teaspoon sugar, and active dry yeast, and cover it. Let this rest for 15 minutes. You know it's done when it is foamy. There are conditions where the yeast is dead. So, be careful.

2. Meanwhile, combine the remaining sugar, melted butter, milk, and salt. Stir in the yeast mixture.

3. Slowly add flour til a smooth dough forms.

4. Flour a surface and knead the dough until it is smooth and elastic. This should be done for 8 to 10 minutes. 

5. Lightly oil a bowl and put the dough in the bowl. Cover with a tea towel and let the dough rise in a warm area for an hour.

6. Punch down the dough and portion it into 20 pieces. They do not have to precisely equal in weight but I still use a scale for added precision. Shape them into balls.

7. Roll each dough ball in the bread crumbs and place them on a baking sheet lined with parchment paper (or silicone mat) with 0.5 in spacing.

8. Again, cover them with towel and let them rest for another hour. (I know. Baking takes patience.)

9. Preheat the oven to 375F or 190C. Bake the rolls for 24-27 mins.

10. Let them cool for 10 minutes and they should be ready to serve.

Ingredients:

• 1 cans of chickpeas (15oz each)

• quarter of a red onion (diced small)

• 2 celery stalks (chopped)

• apple (chopped small)

• plant-based mayo (I use Hellman's) - about a cup or two; if you want to avoid putting too much mayo, you can do half mayo, half silken tofu.

• salt and pepper

• optional: nori, red pepper flakes

Recipe:

1. Mash the chickpeas. For large batches, you can use a blender or a food processor. Do not mash too much. Having some coarseness gives it more texture.

2. Mix in all other ingredients. Add salt and pepper to taste.

3. You can inlcude nori if you want it to be tuna salad or red pepper flakes for spice!