Tuesday, August 6, 2013

Tuesday's in the kitchen- bread, stock, a recipe archive link up + a simple beef stew

I couldn't resist going back to basics this week in the kitchen. Celebrating the richness of bone broths, earthy casseroles and soups to ground my tribe and I. While we have been sick we have baked bread, perfected the everything nana cookie and used the thermomix and slow cooker regularly-one of the many delights of winter in my home. The thermomix has been getting a work out preparing vegetables and staples for dinners, baby food and helping with baking. Fresh bread proves on the bench this morning and I've just finished more vegetable stock concentrate. My tribe is still recovering from runny noses and yucky coughs. Today l thought l would share a couple of recipes from our collection all the links are below for you to look at and also ones that we have been using regularly over Winter. Enjoy!

From the Archives| Poppyfoxathome

Soup Recipes {all season soups}
Asian Short Soup found here
Curry soup found here
Lentil soup & Potato and leek soup here
Pea and Ham found here
Pumpkin laksa, Pumpkin soup and Shrek soup {creamy broccoli soup} here

These slow cooker wonders {just for starters}
Chilli Con Carne found here
Lamb casserole here 
The Most wonderful pasta sauce found here
Simple Beef Stew (see below)

What l am making this week {some ideas}
A winter frittata found here
Stuffed peppers recipe found here
Espresso Panacotta here
Hoisen Spare Ribs oh yum

Yummy treats {your little ones can help}
The Ultimate Nana Cookie found here
Easy peasy Muesli slice found here
tea cake here
chocolate brownies here
And finally, we made this last week and oh it was so good nom, nom.

Basic Bread Recipe for the Thermomix

I've made this over a dozen times since getting my thermie. There is nothing more comforting than the smell of fresh bread. I've been playing around with using different grains, light rye, sourdough and my favourite would have to be Black Chia Seed and Sourdough. I've even made a sweet one with Chai powder, a tsp of cocoa, sultanas and dried fruit. It's yum.
For thermomix users this is the recipe from the Everyday Cookbook. For those that don't have a thermie you can use Simply No Knead bread making bread mix. I like the sourdough and also the No knead Tuscany Bread mix for a easy white loaf. When l use the sourdough l add a good handful of Black Chia Seed and make per the instructions on the back of the pack. I use my thermomix for the mixing and kneading stages and it only takes 2 minutes. They are worth investing in for a simple and quick range of flours to keep in your pantry. Give it a go, you won't want tasteless, commercial breads again.

100g wheat grain
200 g water
400 g bread flour (white, or a mix of whole wheat and white)
1 (1/4 ounce) packet instant yeast (or 30g fresh yeast)
1 teaspoon salt
1 teaspoon sugar
50 g olive oil

How to make
  1. Lightly oil a loaf pan, or line a baking sheet with baking paper or a non stick silicone mat.
  2. Place wheat into mixing bowl and mill 1 min/speed 9. Set flour aside.
  3. Place water in TM bowl and yeast and heat 1 min/37 degrees/speed 1.
  4. Add all remaining ingredients including milled flour and mix 6 seconds/speed 6 then knead 2 mins on wheat mode. The mixture should form a ball and the dough will begin to clean the sides of the TM bowl. The mixture should end up soft and pliable and slightly tacky.
  5. Remove TM lid. Turn TM bowl upside down and onto a floured bench top. 
  6. Transfer the dough to a lightly oiled bowl and cover with a tea towel. Leave to prove in a warm place for 20-30 minutes or until doubled in size.
  7. Preheat oven to 200 degrees, knock down dough and black in a prepared tin or tray.
  8. Allow to prove for another 20 minutes in a warm place.
  9. Bake 20-30 minutes or until golden brown. If making rolls 12-15 minutes cooking time.
  10. Cooked bread should be golden brown, and sound hollow when tapped.

Stephanie Alexander's Simple Beef Stew
1.5 kg chuck or blade steak - cut into cubes
60 g plain flour
2 teaspoons paprika
400g can peeled tomatoes in juice
1 glass red whine
2 onions diced
2 cloves of garlic
1 stick celery, finely sliced
3 carrots, peeled an cut into chunks
salt and pepper to season

How to make

  1. Organise vegetables and meat for dish first.
  2. Preheat oven to 180 degrees. Roll beef in flour and paprika. 
  3. Put into a casserole dish that will hold all ingredients comfortably with not too much extra space. 
  4. Crush tomatoes and add to the meat, add remaining ingredients and stir. 
  5. Press a piece of baking paper over dish and cover with lid. 
  6. Cook in the over for 2 hours undisturbed. 
  7. Taste for seasoning and check if meat is tender and cook longer if necessary.
  8. Stew goes nicely with crusty bread and fresh yogurt. Serves 4 to 6
:: Stephanie Alexander's Page; Stephanie Alexander, 'The Cooks Companion: Complete book of ingredients & recipes for the Australian kitchen,' Lantern, 1996, 163.
:: The tea cup photo sourced from here thanks Rachel.
How about becoming a member of the blog just head on over to the right sidebar of this blogpost, or on bloglovin, over on facebook here, our online shop here, and over on Instagram @thepoppyfox. If have some recipes you love to make, want to link up and share please leave a comment below I'd love to hear from you. If you are interested in We will be starting a link up next week on Tuesday's in the kitchen for those that want to participate. 
Thank you to everyone that has left comments it really has made my week and I really mean that. When you are home with sick ones it's less isolating when you know someone is reading your blog and hears your story so thank you deeply.

x Mummafox
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