Yellow Curry

Who doesn’t love a good curry. And making your own paste will give it an authentic taste that will see you NEVER buying store bought pastes again. Not to mention it’s a slow cooker recipe. No fuss meals!

Ingredients:

3 generous Tbsp of yellow curry paste

1kg of Organic Chicken Thighs cut into large portions. Cut off as much of the fat as you can

2 yellow onions slided

2 carrots peeled and sliced

5 white potatoes peeled and cut in half

3 cups of my chicken or veggie broth

1-2 Tins of organic coconut milk (to your taste)

Coriander leaves

Rice to serve. I’m currently loving black rice.

Method:

Place paste, chicken, onion and stock into the slow cooker.

Cook on low for 3 hours

Add chopped potatoes and continue to cook on low for 2 hours.

For the last 1-2 hours add the thinly sliced carrots.

Turn off slow cooker and now add the coconut milk.

(Cook on low for 6-8 hours or high for 4-5.)

Alternatively you can brown onion and chicken in a pot with some olive oil, place to one side. Add more oil and fry the paste for 2 minutes. Add all other ingredients except the coconut milk and simmer until potatoes are soft. Stir in coconut milk once you remove the saucepan from the heat.

Enjoy!

Jennifer X

Note * this is a larger serve because we are a large family. Halve it if need be or better yet freeze up the leftovers!

SALSA

Who doesn’t love Mexican night?! And who doesn’t love salsa. In my home I try to do a cook up every few Saturdays. I will clear my schedule to cook and get on top of sauces, stews, broths, pastes.

If you own a blender or processor this is the perfect way to eliminate those nasty numbers and sugars by making your own. Simply throw all ingredients into the processor and blend to your likening. Chunky or smooth!

Please note: I have a large family so I make everything in huge batches. Fresh salsa keeps in my fridge for 1 month.

INGREDIENTS:

5-6 fresh tomatoes

2 red onions

2-3 capsicums (deseeded)

Small bunch of coriander

3 cloves of garlic

Juice of 2 fresh limes

2 tsps of cumin

Salt and pepper

2 hot chilies (optional)

Makes 2 litres of INCREDIBLE FLAVOUR!

Jennifer X

Mama C’s Stuffed Peppers

I’ve said it before, I can’t get enough of Middle Eastern flavours. Each bite feels like I’ve been teleported back in time to an age long ago. And in the beauty of it- these flavours are still used and cooked to this day. Recipes are handed down from generation to generation and special secrets are added along the way. The spices are just as beautiful and vibrant and the flavours never disappoint.

Here’s my own take on Stuffed Capsicums. You can always use Zucchinis or tomatoes. This is one I’ll be passing down to my children and I they no doubt will pass the recipe along to their families too.

Ingredients:

6-8 fresh Capsicums (a variety of colours looks pretty)

500g Organic Beef Mince

1 cup of Basmati and Wild Rice combined.

3 Tbsp Pine Nuts fried in a little butter

3 Tbsp Olive Pil

2 Large Onions finely chopped

4-6 Cloves of Garlic crushed

100 g Fresh Tomatoes crushed or canned (organic is best)

1 Grated Carrot

¼ tsp Tumeric

½ tsp Cumin

1 tsp Paprika

Salt and Pepper

Handful chopped fresh Coriander

Small handful chopped fresh Parsley

½ cup Chicken Broth

Tomato Broth

400g can chopped Tomatoes

2 cups of Chicken Stock (or as much as required to cover the vegetables half way up.)

Dash of Cumin

Dash of Paprika

2 cloves of Garlic crushed

Method:

Preheat oven to 185c

Cook rice according to packet instructions. Rinse. Set aside to cool

Slice the tops of the capsicums off and reserve to use later as a lid

Cut out the inner seeds and white flesh

Char around the outsides of all capsicums giving some nice black bits. (Adds a great flavour)

Heat oil in a pan

Cook onions and garlic

Once they look translucent add your spices and cook through

Add the beef and brown nicely

Season

In a bowl mix the meat mixture with the rice, stock, pine nuts and fresh herbs.

In a deep dish fill each capsicum leaving 1cm for filling to expand then place the capsicum lids on top

Combine tomato broth ingredients and mix well.

Drizzle all over the Capsicums, filling it up to half way. Add some filtered water if you need to.

Cover with foil and cook for 40-50minutes until nice and soft.

Serve with flatbread and garlic dip.

Enjoy

Jennifer X

Moroccan Lamb Tagine

I’ve been kicking myself for the past few years. I can count the amount of times I’ve cooked this dish on one hand. Don’t let that change your mind about trying this recipe. I should of cooked it A WHOLE LOT more! And I intend to. I’m not lying when I say, it’s the best lamb I have EVER tasted! It falls apart, it melts in your mouth and the flavours. My oh my! I’ve really made this dish my own. Don’t be scared to play around with it to create your own special version of this stunning recipe.

Okay, Let’s do this!!

Chemoula Paste

4 garlic cloves, chopped

1 small brown onion, chopped

1/3 cup fresh coriander leaves

1/3 cup fresh flat-leaf parsley leaves

1 tablespoon ground cumin

2 teaspoons mild paprika

1/2 teaspoon ground cinnamon

1 pinch cayenne pepper

1 tablespoon lemon juice

1 tablespoon olive oil

Tagine Ingredients

Organic Lamb shoulder (nice and large)

2 Red Onions quartered

2 Fresh quinces quartered

5 Fresh whole figs or 8 dried

Small handful of Apricots

Manuka or Raw Honey

Raw Almonds

Butter for frying

Pomegranate

Method:

Preheat oven to 150c

Blend all Chermoula ingredients in a processor. Cut small incisions all over the lamb. Smother the lamb shoulder in the paste. Allow it to marinate overnight.

Using a large Dutch Oven add a few tablespoons of olive oil.

Brown the onions and quince. Once brown transfer to a plate.

Brown the outside of the lamb all over to seal in the flavours. Place onions, quince, apricots, figs all around the lamb. Fill the oven with filtered water up to 1/3 of the way. Making sure it’s not covering your lamb.

Drizzle with honey all over.

Place in oven and cook for 1 hour.

Take out, baste the lamb in its juices. Add a little more water if it looks dry. (Mine never does, I’m sure you’re on the right track.)

Drizzle a little more honey and cook until your liking.

Take out if the over, keep covered.

Fry a handful of almonds in butter until browned.

Scatter almonds, pomegranate seeds and some parsley and corriander leaves.

Serve with flat bread, Cous Cous and dips.

Enjoy Every Bite!

Jennifer X

Minestrone Soup

In my household I continuously have an internal debate over how to get a full amount of fruit and veggies into my babies bellies. My take on a Minestrone Soup has been a crowd pleaser in our home and ticks off so many vegetables it has me feeling all the warm and comforting feels as I watch everyone slurp it up!

Olive oil

2 brown onions diced

2 cloves of garlic

2 bay leaves

3 celery stalks sliced

2 large carrots diced

1 large sweet potato diced

3 (or 2 large) zucchini’s diced

3 tins of organic crushed tomatoes

A few stalks of kale shredded (or beans, spinach)

2 litres of my vegetable broth

250g peeled button mushrooms

2 400g tins of Cannelloni Beans (washed)

2 sprigs of rosemary roughly chopped

Parmesan cheese to serve

Salt and pepper to taste

Method:

Fry onions and garlic with Rosemary for 3 minutes.

Add carrots and celery for 3 minutes.

Transfer all ingredients (except beans) into a slow cooker and cook on a slow setting until done.

Too with more filtered water if too thick.

Once done add your washed beans for another 20 minutes.

Serve with Parmesan on top and fresh crusty Sourdough.

Enjoy

Jennifer X

Sourdough Yorkshire Puddings

One of my all time favourite memories from living in Canada is having a roast dinner after church with Yorkshire Puddings. The way they perfectly soak up the gravy, then you pour more gravy just to have with with your pud. When Jennifer said, “hey you should see if there is a recipe for Sourdough Yorkshire Puddings” I was on it… anything to use Gus (my sourdough starter) and add to @sourdoughstory. Simple and delicious, check it out

PREP – 5 mins
BAKE – 30 to 35 mins

Ingredients

  • 1 cup (227g) milk (any works)
  • 3 large eggs
  • 1/2 cup (113g) sourdough starter, active or discard (I used active for mine)
  • 3/4 teaspoon salt
  • 1 cup (120g) White Flour

Instructions

  1. In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
  2. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Be careful not to over-mix; if it still has some lumps thats OK. The batter should be about the consistency of thickened cream.
  3. Heat a muffin pan in the oven while it’s preheating to 230°C.
  4. Remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the muffin tin, fill cups just below the top; this leaves room for expansion.
  5. Bake the Yorkshires for 15 minutes, then reduce the oven heat to 190°C and bake for about an additional 10 minutes, or until the Yorkshires are golden brown.
  6. Remove the Yorkshires from the oven and serve straight away.
  7. Enjoy soaking up all that gravy!!!

James @thesourdoughstory

Sourdough Cinnamon Scrolls

After some investigating, I finally found the best Sourdough Cinnamon Scroll recipe, with my own few little tweaks of course. Simple process, over night ferment, no stand mixer or a second rise, they turn out fluffy and super yummy (oh, and addictive!)

Prep Time – 20 mins
Cook Time – 35 mins
Fermenting Time – 12 hrs (Overnight)

Equipment

  • Cast Iron Skillet
  • Mixing Bowls
  • Bench-Scraper
  • Cheese Grater

Ingredients

  • 8 tablespoons (113 g) butter (cold)
  • 2.5 cups (300 g) all-purpose flour
  • 1/2 cup (100 g) sourdough starter
  • 1 cup (240 g) organic full cream milk
  • Squeeze of Lemon (1 tablespoon)
  • 2 tablespoons (30 g) raw honey
  • 3/4 teaspoon (4 g) fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • icing sugar to coat

Cinnamon-Sugar Filling

  • 3/4 cup (150 g) light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons (56 g) butter (melted)

Instructions

  • Mix the dough 12 hours before you plan to bake: (I did mine at 8pm) Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper to ‘cut’ the butter into the flour. Add the sourdough starter discard, milk, lemon and honey. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 12 hours.
    • MAKE SURE YOU DON’T add the salt, baking soda or baking powder. This will be added right before rolling out the dough

      THE NEXT MORNING (8am – depending on your 12 hours)
  • Preheat oven to 190°. Grease lightly with butter a large cast iron skillet (Baking Tray would also work).
  • Mix brown sugar and cinnamon in a small bowl, set aside. Melt butter to also set aside
  • Mix the salt, baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands. Generously flour your bench and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 30cm x 50cm rectangle.
  • Coat the top of the dough with the melted butter and spread cinnamon-sugar mixture evenly over the surface leaving a couple centimetres bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces. (approx. 4cm) Place the portions in the cast iron skillet, leaving space in between each piece to expand.
  • Bake the cinnamon rolls for 30-40 minutes or until the tops are golden brown. Remove from the oven and sprinkle with icing sugar while hot.

James. @thesourdoughstory

Israeli Pilaf

I’ve been inspired by the flavours of the Middle East for years. I’ve cooked countless Moroccan themed dinner parties and experimented with spices and ways to bring a beautiful meal to the table in a short amount of time.

One of my favourite dishes to bring to the table is an Israeli Pilaf. Every culture in the Middle East serves this dish in their own way. Today I’m giving you a recipe in my own way also…. coming from the ‘Mother of 5, get it done’ recipe! Ha!

What got me feeling good about this recipe was that I could add my housemade Vegetable broth to the dish! Game changer…. I sat there with a winning smirk on my face as my children ate up all it’s goodness.

For the chicken:

1 organic Chicken (save skin and bones to make a broth later).

1 tsp Cumin

1 tsp Cinnamon

2 Tbsp fresh lemon juice

1 Tbsp parsley

For the Rice:

2 Tbsp olive oil

400g basmati rice (wash and soak for 1 hour)

300g Organic Lamb mince

700g Vegetable or chicken broth (housemade is best)

1 brown onion

3 garlic cloves

1 1/2 tsp Cinnamon

1 tsp all spice

Salt and pepper to taste

50g butter

30g blanched almonds

30g pinenuts

1 pomegranate

1 bunch of Coriander

1 bunch of Parsley

500g Greek yoghurt

150ml Veggie broth

2 garlic cloves

After shredding the chicken toss in the cumin and cinnamon. Cover and set aside.

Heat oil in the pan, slice onion and cook until golden. Add in the garlic and spices. Stir for 1 minute.

Add in the mince and allow it to brown.

Place the rice into the pan and coat it in the oil and spices.

Carefully pour the broth in and season.

Cover and simmer for 15 minutes. Stir occasionally. Once cooked allow to stand for a further 15 minutes.

In this time add yoghurt, broth and garlic in a bowl. Mix and set aside.

Place chicken in a pan and reheat quickly with parsley.

Melt butter in the pan. Cook almonds for a few minutes. Add pine nuts and cook until all golden brown.

Assemble rice on a large platter. Place chicken on top.

Then the nuts and melted butter.

Parsley and coriander.

Finally organically throw your pomegranate jewels on top.

Serve with yoghurt drizzled on top and on the side with Lebanese bread.

Enjoy.

Jennifer X

The Sourdough Story

If you’re anything like my husband in ‘iso life’, you have tried, or at least thought about trying to make sourdough from scratch. We have done this whole process a few years ago, but this time round I’m feeling we’ve had more successes then fails. Through the countless youtube tutorials and a few very clever home bakers we have followed and watched the different processes we have found this is the best and easiest way to get the loaf we are happy with!

What you Need

  • Sourdough Starter – recipe below
    • glass jar
    • flour and water
    • rubber band
  • Good Bakers flour
  • Rye Flour
  • Filtered Water
  • Sea Salt
  • Kitchen Scale
  • Bench Scraper
  • Dutch Oven
  • Proofing Basket (or bowl and tea towel)
  • Razor (to score)

The Starter

With the little extra time you might have on your hands, why not make your starter from scratch, it is an easy process that just requires a little bit of effort and love. Now, there are so many starter recipes out there, and every chef is putting up their own, but to save the hassle the one that worked for us is as follows;

  • Day 1 – In a glass jar mix 1/2 Cup of good white flour with 1/2 cup of filtered water (make sure there are no clumps). Leave covered for 24 hours
  • Day 2 – You might start to see bubbles, either way, stir your starter for air to incorporate into it. Scrape down your sides and leave for another 24 hours
  • Day 3 – Check to see if you start to see any activity, it should start to be bubbly, it may have also risen over night, and smell fruity (these are good signs, it means that your starter is active). From now on you are going to start the process of discard and feed.

Once your starter it active, with a nice fruity tangy smell, you need to name it (James named his Gus) and care for it like you would any other member of the family. Your starter needs to be fed everyday, as well as allowed to poop (discard). As your starter is naturally fermenting it will grow after each time you feed it.

  • You are going to discard most of it except for about 2 tablespoons worth. See the end of this post for ideas to do with your discard.
  • Each day it is to be fed with equal parts flour and water. I usually do 50g flour and 50g filtered water (I have just started to also split the flour – White 25g and Rye 25g. I like the starter it makes with this combination)

Once you have an active, happy and healthy starter, you are ready to start making Sourdough. After a feed, you want it to double in size before using it for your sourdough.

Sourdough Starter rise on timelapse

Now that we have doing this with our starter for about a month, we are now getting a much more active starter, and therefore better sourdough then when we first started.

The ‘everyday’ Sourdough Bread

James has trialled so many different sourdough bread recipes and techniques, until he has put together the ‘can’t go wrong’, everyday recipe that works (usually) every-time. Every recipe will give you percentages of this, that and the other, however, if you follow the steps below, you can’t go wrong!

  1. You are going to start with 100g of your active sourdough starter and dissolve it into 350g of filtered water. (To know that your starter is active, you can do the ‘float test’. This is where you put a table spoon of your starter in a glass of water to see if it floats. If it does, your starter is active and ready to use.
    1. Use your hands to break up you starter into the water
    2. Feed your starter again to replace what you have removed. 50g flour, 50g filtered water
  2. Once you have done this, you will add 450g of good bakers white flour and 50g rye flour. Mix all these ingredients together into a soggy mess. It will be quite sticky, but that is how you want it.
    1. This means that for this recipe you are working with 90% White flour and 10% Rye, with 70% Hydration (Once you have perfect using this recipe, you can trial with different flours and percentages of both flour and hydration).
  3. Leave your soggy mess for 45mins covered with a tea towel. Once you come back to it, it will be much easier to work with and less sticky.
  4. After the 45 mins is up, you are going to add 10g salt and 25g more of filtered water. You are going to fold all ingredients together, 30 secs.
  5. Leave for 30 mins covered with a tea towel
    Now you are going to do a series of ‘stretch and folds’. This is going to accumulate 2 hours, plus an extra hour rest time.
    1. Stretch and Fold #1
    2. Leave 30 mins
    3. Stretch and Fold #2
    4. Leave 30 mins
    5. Stretch and Fold #3
    6. Leave 30 mins
    7. Stretch and Fold #4
    8. Leave for an hour
  6. Once your stretch and folds are over and your dough has rested in the bowl for an hour, you are going to do your first ‘shape’ – here you want to create some tension on the outer surface of the dough. This is harder to explain, and comes better with practice. Place your dough on your bench top with no flour. Shape the dough using your bench scraper. Before I had once i used my hands, but trust me you will want to invest in a Bench Scraper. During this process you will shape it into a ball to leave rest again.
  7. Leave your dough ball bench rest for 30 mins (again cover with your tea towel after a small dusting of flour so it doesn’t stick.
  8. Once 30 mins is up you are going to do a second shape, again creating some surface tension. Using your bench scraper (or hands) form your dough into a tight ball to the place into a proofing bowl/basket to proof in the fridge overnight.
    In the morning;
  9. Turn on your oven to its hottest temp with your Dutch Oven heating up with your oven. Once it is heated take out your dough from the fridge and place into the Dutch Oven on come parchment paper.
  10. Score your dough and garnish as desired.
  11. Place the lid on the Dutch Oven and cook covered for 20 mins. Then remove the lid to cook for a further 20 mins. (Now your oven might be different, so you might need to trial timing, you may prefer to leave it just a little longer then this like we usually do.
  12. Pull out of the oven and let sit to cool for at least 30 mins before you cut into it (if you can resist). Enjoy you first bite with nothing on it to enjoy the taste your sourdough from scratch!

Once you have perfected your every day loaf, why not try different flour quantities and hydration. Try spelt, wholemeal or something else. Add seeds in your dough or on top. Try including turmeric, or olives, or sun-dried tomatoes. This is the fun part, improvising with the recipe.

Also, give @thesourdoughstory a follow on instagram for James’ fails, wins and everything in between.

Excess Starter Recipes

As you are feeding your starter everyday, you are also needing to discard some of it as mentioned above (every living thing also needs to poop). There are so many things you can do with your discard if you are not wanting to throw it into the bin or compost. As we trial each recipe I will add them to my blog for easy go to’s!

We would also love to see your breads and sourdough recipes, so please tag us so we can see.

Sourdough Crumpets

Sourdough Pancakes

Sourdough Cinnamon Scrolls

Sourdough Pretzels

Yorkshire Puddings

Sourdough Pizza Dough

Sourdough Bagels

Sourdough Donuts

Sourdough Pancakes

Anyone with a Sourdough Starter will know that you end up with so much discard. Sure, you can throw it in the bin or compost. But, with panic buying, to find flour can be a struggle so you don’t want to just throw away. So, why not do something with it, and nothing is easier then sourdough pancakes.

You might have been storing your discard in the fridge, or you have some after a fresh feed of your starter. By just combining the following ingredients, you will have perfect fluffy pancakes before you know it.

Ingredients

  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 2 tablespoons rice malt syrup (or sugar/honey, your preference)
  • 1 teaspoon of salt
  • 1 cup of Sourdough Starter
  • 1 1/2 cups of milk
  • 1 egg
  • Butter (to grease pan)

Instructions

  1. In a large bowl, whisk together the flour, baking power, baking soda, sugar and salt
  2. Add your sourdough starter, milk and egg. Mix so everything is combined
  3. Butter your frypan, once hot pour in your pancake batter to your preferred size. Once it starts to bubble on top, flip the pancake to cook the other side.
  4. Once golden remove and serve.
  5. Enjoy with organic pure maple syrup, or yogurt and mixed berries, or local raw honey

With the above, we normally add some extra goodness. Don’t be afraid to add to your mix; chia seeds, wheatgerm, acai powder, greens powder or anything else you like to make these just that little much more healthier.

For photos sake, we kept to the original recipe this time 😉

Jennifer X