Full Of fiber purple bread / Pao roxo rico em fibras

Versao Portuguesa mais abaixo 🙂

Full Of fiber purple bread:

I’m back, hope you all are healthy and happy, I had an amazing long holiday, really needed, I’m again full of love heart emoticon Today’s recipe is purple bread, made with Black rice flour (which I blended at home, but if you don’t have you can use any other flour, and if you like the flour try sub a bit of the water for beetroot juice, should work).

– 200grs of sourdough starter (if you don’t have just use 100ml of water and 100grs of flour and use 2 packets of instant dry yeast instead of 1 like I did)
– 700grs of whole wheat flour
– 100grs of black rice flour (or as i said above another one)
– 100 grs of chickpea flour
– 100grs of oats
– 500ml of warm water (it will depend on the flours used so just beware of texture)
– 7grs of dry yeast
-1 tablespoon of olive oil
– 1 teaspoon of raw sugar
– full and of sunflower seeds and another full hand of linseeds

Mix it all well for 3 to 4 minutes until it combines, should form a ball easily, if it is a bit sticky is fine. Let it rest for 2 to 3 hours covered. Knead the bread. Line and oil a tray. Form small buns and let it cool for another 1 to 2 hours. Bake at 200C for 60 minutes. Enjoy 😀

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Pao roxo rico em fibras:

Depois de 1 mes de ferias maravilhosas venho com energias nenovadas e com o coraçao cheio de amor ❤ .Espero que todos estejam bem e saudaveis smile emoticon A receita de hoje é de um pao caseiro integral roxo, super bonito, para dar esse efeito usei farinha de arroz preto, que para alem de dar uma cor unica ao pao, é mais rica em nutrientes que a farinha de arroz normal ( eu moi em casa o arroz ate virar farinha, mas se nao tiverem o processador, podem usar outra farinha e se quiserem a cor podem substituir um bocadinho de agua porsumo de beterraba 🙂

– 200grs de pao velho ( nao conheço outra traduçao, embora esta nao seja muito correcta- sourdough starter)- podem substituir por 100ml de agua morna e 100grs de farinha à escolha, mas devem dobrar o fermento utilizado.
– 700grs de farinha integral
– 100grs de farinha de arroz preto (ou conmo explicado acima)
– 100grs de farinha de grao de bico (aumenta a proteina no pao)
– 100grs de aveia
– 500ml de agua morna (vai depender das farinhas, tenham atençao a textura e adicionem devagar)
– 7 grs de fermento seco activo (ou 2 pacotezinhos se nao usarem a massa velha)
– 1 colher de sopa de azeite
– 1 colher de cha de açucar nao processado
– uma mao cheia de sementes de linhaça e outra de girassois

Misturar tudo muito bem durante 3 ou 4 minutos ate formar uma bola sem dificuldade, pode estar um bocadinho pegajosa, mas nao demias(nesse caso adicionar um bocadinho de farinha). Deixar crescer durante 2 ou 3 horas tapado num sitio nao muito frio. Depois colocar papael vegetal na travessa grande de ir ao forno e colocar um bocadinho de azeite. Fazer bolinhas do mesmo tamanho ( fiz 20) espaçadas por 2cm entre si. Deixar descansar por mais 1 ou 2 horas. Assar a 200C durante 1 hora. Bom apetite 😉

Beautiful Semolina Cake!

Yesterday I had friends coming over for dinner and I choose to do a semolina cake, I bought a big pack of it this week. I saw a recipe on a blog that sounded really nice, it’s from 1891 –  “La Scienza in Cucina e l’Arte di Mangiar Bene”  Italy by  Pellegrino Artusi.

The original recipe :

1 quart (1 liter) whole milk

3/4 cup (130 g) fine semolina

3/4 cup (130 g) sugar

3/4 cup (100 g) blanched almonds (whole)

1-1/2 tbsp (20 g) butter (unsalted)

4 eggs

grated zest of 1 (organic) lemon

1/8 tsp (.5 ml) pure almond extract (or to taste)

1 pinch of salt

Confectioners’ sugar to sprinkle on top

 I changed quite a bit the recipe, I used almond meal, as it is much easier than using a blender to do it. I used mainly honey, just 1 spoon of sugar. I used more semolina and more milk ( semi skimmed),  so I would have more quantity, but I kept the same amount of eggs. This cake is very difficult to get wrong as it does’t raise. My cake didn’t came out as creamy as the original one and I prefer this way, because I want to pair it with plain yogurt and berries.

Method :

Bring the milk to the boil with the lemon zest ( I added some peel as well ) add the semolina and cook it for 8 minutes. I felt it was too dry so I added more milk. Add the almond meal and keep stirring, never stop otherwise you will have lots of lumps ( as soon as you put in the semolina). When it cooks for a further 2 minutes put the honey/sugar and combine, and at the very end the butter.

Set aside until it cools down a bit. Beat the eggs and sieve them, once you do this add them slowly to the mixture, it will make it light and beautiful. At this moment I got a bit scared that it was too liquid and I added a touch of plain white flour. If you want a more creamy finish don’t add anything to it.

Grease the pan and put the mixture in it. I used a regular square one.

The oven should be pre heated at 180 C or 350 F , and bake it until golden brown on top. The original recipe called for 45 m , which I did, but I think it’s a bit too much, I would go for around 35 m and check with a spaghetti if it’s cooked or not.

Once cold I cut it into squares, drizzled with honey and put some blueberries and plain yogurt . It’s a very refreshing and light dessert, believe me. It was the perfect thing to finish a Portuguese roast dinner! Everyone really liked it! So I am proper happy! Give it a try you won’t regret it  😉

Blueberries : super high antioxidant capacity, it means that they help to protect tissues against oxidative damage, like cigarettes and alcohol. This type of damage is associated with almost every disease, from ageing to cancer. Best way to be eaten with a little yogurt as the fats increase the absorption of the antioxidant chemicals.

Take care xxx

Source : http://bakinghistory.wordpress.com/2007/08/04/semolina-cake-torta-di-semolino/

Lentils stew, tasty and on a budget!

Yesterday I was busy doing my new facebook page —  https://www.facebook.com/fionabluerecipes , add me if you have an account there 🙂 — and my other half was away, so for dinner I wanted something quick, healthy and not very expensive to make. This was I came up with :

 

Ingredients :

1 can of organic lentils

1 can of tomatoes

2 organic carrots

Kale

Spinach

Onion

Garlic

Olive oil

Bacon ( always optional)

Spices : Paprika, oregano, salt, black pepper, red chilies, parsley.

Method :

Cook garlic, onion and parsley with olive oil, until soft. Add the tomatoes and let it cook for 10m, add spices and a bit of water/wine if necessary. To this add the lentils and let it cook for a further 5m. The spinach and kale need no more than a couple of minutes, so do it at the very end. If your version has bacon, I would add it with the onion.

Always remember to wash your vegetables well. A bit of vinegar when washing is said to help cleaning them.

Had the stew with a piece of rye bread that I baked in the afternoon, was really nice, filling and not too heavy. It produces an amazing gravy, which I love, so if you are like me, you are in for a treat!

Benefits of kale :  Helps with high cholesterol. It has a very high level of sulphur based compounds, which help to increase cells ability to process and break down potentially cancerous chemicals. There is a long accepted link between the consumption of cruciferous vegetables and reduced risk of cancers ( ex : kale, broccoli, cauliflower, cress, cabbage, bok choi, rocket and many more!)

So remember to top up on this every time you can 😉

Enjoy xx