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The Substitute Kitchen

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  • No Knead Baguettes with Tomatoes and Olives

    I have seen these recipes everywhere and each time think, “Huh?” So I finally decided to try one. In this case, the recipe was from Steamy Kitchen.

    Apologies for lack of process photos but my hands were just a leeeeetle bit busy with the flour!

    Ingredients

    3 cups (400 grams) bread flour

    1/2 teaspoon table salt

    3/4 teaspoon sugar

    1/4 teaspoon instant or other active dry yeast

    1 1/2 cups (350 grams) cool 55-65F water

    additional flour for dusting

    20 pieces of the any combination of following: whole garlic cloves, whole olives, halved cherry tomatoes

    1/4 cup extra virgin olive oil

    3/4 teaspoon coarse sea salt or kosher salt

    How to

    1. In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours. (I left mine in the fridge overnight).

    2.  When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).

    3.  Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

    4. Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13″ x 18″ x 1″ baking sheet.

    5.  Cut the dough into quarters (I cut mine into thirds). Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.

    6. Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.


  • #no knead      #bread      #baguette      #recipe      #tomatoes      #olives      




    July 21, 2010

    3 years ago

  • so perfect for here! would love to experiment with this
robotheartrecipes:

Product Envy #006: Don’t Throw It, Grow It: 68 Windowsill Plants from Kitchen Scraps by Deborah Peterson on BuyOlympia.com. This brings back fond childhood memories of jamming toothpicks into avocado pits! Super fun—I’m all about becoming a mad kitchen botanist!
Book Description: Eat your vegetables, and then plant them. Plant the pits, roots, shoots, and seeds of almonds, anise, avocados, beans, celery, citrus, dates, fennel, figs, ginger root, kiwi, mango, mustard, papaya, peanuts, persimmon, pineapple, pomegranate, sesame, squash, turnip, tropical guava…and more.You can also have houseplant fun with fruits, nuts, herbs, and spices. From the common carrot to the exotic cherimoya, dozens of foods have pits, seeds, and roots waiting to be rescued from the compost bin and brought back to life on your windowsill.Planted and nurtured, the shiny pomegranate seeds left over from breakfast, and the neglected piece of ginger root in your refrigerator will grow into a healthy, vigorous houseplants—kitchen experiments in the wonder of botany.

    so perfect for here! would love to experiment with this

    robotheartrecipes:

    Product Envy #006: Don’t Throw It, Grow It: 68 Windowsill Plants from Kitchen Scraps by Deborah Peterson on BuyOlympia.com. This brings back fond childhood memories of jamming toothpicks into avocado pits! Super fun—I’m all about becoming a mad kitchen botanist!

    Book Description: Eat your vegetables, and then plant them. Plant the pits, roots, shoots, and seeds of almonds, anise, avocados, beans, celery, citrus, dates, fennel, figs, ginger root, kiwi, mango, mustard, papaya, peanuts, persimmon, pineapple, pomegranate, sesame, squash, turnip, tropical guava…and more.

    You can also have houseplant fun with fruits, nuts, herbs, and spices. From the common carrot to the exotic cherimoya, dozens of foods have pits, seeds, and roots waiting to be rescued from the compost bin and brought back to life on your windowsill.

    Planted and nurtured, the shiny pomegranate seeds left over from breakfast, and the neglected piece of ginger root in your refrigerator will grow into a healthy, vigorous houseplants—kitchen experiments in the wonder of botany.


  • #growing      #garden      #make it      #book      #plants      




    July 19, 2010

    3 years ago

  • sassxhole asked: Haiiiii! I reeeeally like your blog, and I'd like to use the two dog pictures you have on the first page of your blog. I'm thinking of using them as part of the image in my theme. Is that alright?

    Glad you liked the,. Go ahead and use them- just give us credit. Thanks for reading!




  • July 17, 2010

    3 years ago

  • Homemade Dog Biscuits

    Ok, we’ve gone from human to canine cooking this time, but when faced with this:

    and this:

    how could I refuse? Plus dog biscuits are getting expensive!

    So I thought I’d try to make some at home. Fingers crossed they’ll eat them!

    Recipe was originally from here , but I halved the quantities (and substituted some things) for the first time just in case the dogs refused them.

    Ingredients

    2 cups all purpose flour

    1/2 cup oats

    1/2 cup milk powder

    1 cup chicken stock (look up directions for preparation on packet)

    3 tablespoons vegetable oil

    4 tablespoons chopped parsley

    1 teaspoon salt 

    Flour for dredging biscuits

    Our parsley, or perseley as it is called at the supermarket here

    How to

    Heat oven to 200 C and oil a large baking sheet. Mix flour together with the oats, milk powder, parsley and salt.

    In another small bowl, mix stock and oil. Combine until well mixed one third of flour mix and the same of stock mix in a bowl. Continue adding the flour mix and stock mix to bowl by thirds.

    Take heaped table spoon sized portions and roll them in the extra flour, then place them on the oiled baking sheet with a gap of about 3 cm between them.

    Flatten each ball into a biscuit shape. Bake for 15 to 20 minutes or until fully cooked. Turn off oven but leave the biscuits inside until completely hard. 



  • #dog      #dog food      #dog biscuits      #homemade      #recipe      




    July 11, 2010

    3 years ago

  • Coconut and White Toblerone Cookies

    I’ve had this recipe for ages and kept meaning to try it but kept coming up against the white chocolate and how it’s hard to get the god stuff here. Today I had a brainwave in the supermarket- just use white Tolberone! They are soooooo goooooood.

    Original recipe is here

    Ingredients

    200g softened butter

    ½ teaspoon vanilla essence

    160g icing sugar, sifted

    1 egg

    260g plain flour, sifted with ½ teaspoon bicarbonate of soda

    100g shredded desiccated coconut

    100g white Toblerone (1 bar)

    How to

    Preheat the oven to 170°C/340°F - if your oven is fan-forced preheat to 150°C/300°F.

    Place the butter, vanilla bean paste, egg, and icing sugar in the bowl of your mixer and beat until light and fluffy.

    Stir in the flour & bicarb in two batches.

    Stir in the coconut and chopped up chocolate, making sure they are evenly distributed through the dough.

    Roll a tablespoon of dough into a ball, place it on a baking sheet and press it down lightly. Leave some space around each to allow for spreading.

    Bake for 15 minutes or until golden with a crisp edge. Cool on tray before lifting onto wire racks.

    Store in an airtight containers.This recipe made about 36 biscuits.


  • #Toblerone      #cookies      #coconut      #recipe      #white      #white chocolate      #chocolate      




    July 9, 2010

    3 years ago

  • Glorious Apple-Pear Muffin Win!

    After our disastrous muffin fail (yes, you can screw up a muffin recipe), we bravely took up spoon and bowl for our second attempt. This time it was a gloriously unqualified success! *APPLAUSE* The recipe is based on the Pioneer Woman’s Blueberry Muffins , but as we live in land of no blueberry, we made do with apples and pears.

    Ingredients

    3 cups minus 2 tablespoons flour

    1 teaspoon baking soda

    2 teaspoons baking powder

    Heavy pinch of salt

    Dash of Nutmeg

    1 cup sugar

    1/2 cup vegetable oil

    1 egg

    1 generous cup plain, unflavored yogurt (throw in extra if you want)

    1 medium apple (we grated te fruit but you could do slices instead)

    1 pear

    Vanilla bean

    Softened Butter, for muffin tins

    Sugar and cinnamon mix for tops of muffins

    How to

    Preheat oven to 385 degrees.

    In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

    In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

    Add fruit to mixture and stir 3 times.

    Add mixture to well-buttered muffin pans. Sprinkle sugar mix over top. 

    Bake 20 to 25 minutes and allow to cool completely.



  • #apple      #muffin      #recipe      #win      




    June 17, 2010

    3 years ago

  • Almond Cookies

    Note to self: Read instructions carefully.

    This is probably the zillionth time that I haven’t read the instructions to the end. You know how it is, you get to the second last line, the one that says “put into oven” and your brain switches off. Well, mine does, anyway. I think it may have to do with all the skim reading we do online nowadays. Have you noticed? When was the last time you read anything more than 2-3 paragraphs online? I struggle after line 3. Which means, if it was me reading this blog, I would have zoned out by now. So here’s a pretty picture:

    Back to the cookies. So yes, read instructions carefully. It wasn’t a monumental mistake, just a wee little one. I didn’t read the bit that said drop “teaspoonfuls” onto baking tray. I did tablespoons. Which means my cookies came out enormous, but thankfully, gorgeous. I guess the smaller ones would be a bit crunchier, but these were just as yummy. I’ll just have to wait ‘til next time to use the teaspoonfuls.

    Ingredients: 

    1/2 cup butter, softened
    1/2 cup natural fine sugar (as in not white) note: I gave my granulated sugar a quick whizz in the food processor and viola - fine sugar. I hope people understand this. I tend to confuse Miss M.
    1 egg
    1 cup flour
    3/4 cup almond meal
    2 tsp almond extract

    How to:

    1. Preheat oven to 375F.

    2. Cream butter and sugar. Whisk egg and almond extract in. Then add almond meal and flour and mix thoroughly.

    3. Spoon ‘teaspoonfuls’ onto a greased baking tray, about 2cm apart (they will spread a bit).

    4. Bake for 5-8 minutes on the middle rack. Take out when slightly golden and leave to cool before you devour them!


  • #almond      #almond meal      #cookie      #sweet      #dessert      #dessert      




    May 28, 2010

    3 years ago

  • Cheesy Herb Popovers

    Just one thing: yummmmmmm! Oh, and sorry, I forgot to take pictures of the making process. I was just too too excited to get started. I found the recipe over at SoupBelly but had to substitute cooked onions for the chives. I did manage to take lots of after pics before they were devoured, so please try these. Delicious first thing in the morning for breakkie.  

    These were baked in a medium/regular muffin tin.

    Ingredients:

    2 eggs
    1 cup milk
    2 Tbsp. butter, melted
    1 cup flour
    1/2 tsp. salt
    1/2 cup grated cheese (I used cheddar and parmesan mix)
    2 Tbsp. cooked onions (or chives as in original recipe, but I ran out)
    1/2 tsp. dried sage
    1/2 tsp. dried thyme

    How to:

    Preheat oven to 425F.

    Whisk together milk, eggs and melted butter. 

    Add the rest of the ingredients and mix thoroughly. Cover and refrigerate for 30 minutes.

    Put the muffin tin into the oven for 10 minutes to warm. Remove the tin then pour mixture into the still hot cups of the tin. 

    Bake for approx. 18 minutes or until golden. Enjoy!


  • #popovers      #cheese      #herb      #breakfast      




    May 26, 2010

    3 years ago

  • chefadith asked: Firstly, thanks for following me..
    and i love your recipes so i follow you back.. keep me updated with your amazing recipes..

    and are you based in Ubud?
    i just recently went there for the first time and i thought it's amazing...

    Let's stay in touch.. :)

    Yes, we’re based in Ubud and hope to keep posting our recipes (successes and disasters!). So glad you liked our hometown. :-)




  • May 19, 2010

    3 years ago

  • Hazelnut Passionfruit Thumbprint Cookies

    This was our second recipe of the day after the Great Muffin Failure. Luckily, this one passed with flying colors! We had this for afternoon tea and used them to bribe family members the next day. Original recipe from the divine Smitten Kitchen used chocolate, so experiment with yours!

    Ingredients

    1 cup hazelnut meal

    2/3 cup sugar

    1 cup plus 1 tablespoon flour

    1/4 teaspoon salt

    1 stick (1/2 cup) unsalted butter, melted and cooled slightly

    1 large egg, lightly beaten

    1 vanilla pod

    Passionfruit jam (ours is from the Ubud Organic Market)

    How to

    Mix hazelnut meal, sugar, flour, and salt with hand mixer.  

    Stir in melted butter, egg, and vanilla until combined well.

    Chill dough, covered, until firm, about 30 minutes.

    Put oven rack in middle position and preheat oven to 350°F.

    Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets (or lined  with parchment paper). Roll dough into balls, then chill until slightly firm, about 10 minutes. Press thumb into cookie to make indentation.

    Spoon a half teaspoon of jam into each cookie.

    Bake until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.


  • #cookies      #hazelnut      #jam      #recipe      #passionfruit      




    May 18, 2010

    3 years ago

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