Feed the Birds, Tuppence a Slice

While on an excursion doing research for the upcoming Chow Down to Eurovision 2014,  the group was offered some stone age bread.

Bread with no flour? What is this crazy talk??

It was like a scene from my Big Fat Greek Wedding come to life, What you mean you don't put no flour in the bread?.........ok I use spelt?

I'd never heard of it, but loved the nutty deliciousness.

So no flour, just seeds and nuts, which makes it fit into the Paleo diet (if that kind of thing floats your boat)

The chef's reply when asked for the recipe was "Google it!"

So after some Googeling, recipe comparison and testing, this is my take on the Nordic nut bread.

There are more seeds than what I found traditionally which I think gives a better firm multigrain bread texture rather than one of crispy seeds.

I'm not one for trendy diets but for me this bread is a perfect breakfast as 1 slice will keep you going for hours....and that's just the chewing! (kidding)

The only down side is it's best not to quickly grab a piece before meeting people unless you like the blacked out tooth look.

Nordic Nut Bread aka Stone Age Bread

• 100g slivered almonds
• 100g walnuts
• 100g linseeds
• 100g sunflower seeds (kernels)
• 100g pumpkin seeds (pepitas)
• 50g sesame seeds
• 50g black sesame seeds
• 50g poppy seeds
• 50g black and white chia seeds (or just 1 or the other)
• 2 1/2 tsps. sea salt flakes
• 5 eggs
• 100ml olive oil

Method

• Preheat oven to 150°C
• Line a medium loaf pan  (25.5 x 14.5 x 6cm)
• Add all the seeds and salt to a mixing bowl and combine well
• Add eggs and oil to a jug and whisk with a fork
• Pour egg mix into mixing bowl and stir till the seeds and liquid is very well combined
• Pack into the lined loaf tin
• Flatten the top of the loaf and make sure there is no excess liquid (it will just be cooked egg and not look great)
• Bake for about 1 hour and 15minutes.
• It will be oily at the bottom
• Remove from the tin and place on a wire rack over a tray to cool, and release any extra oils
• When cooled it isn't oily but moist with a nutty texture
• Enjoy with cheese, salmon, poached eggs, avocado or just on it's own for that long lasting breakfast
• Some recipes use whole almonds but I think the slivered give a better end result as the nuts cook all the way through
• It will make another appearance with a slight variation when the Chow Down to Eurovision 2014 heads to Copenhagen, so watch out for that! #eatus 

Heaven is a place on earth.....with blue cheese and quince paste.

Operation Work Lunch: Purple Potato Salad

We all know my great love of anything purple so to find it in a potato is straight out winning.

 

My local greengrocer has just changed hands and while still maintaining ridiculously cheap prices they have expanded their range. I think they deal directly with the farmers and are happy to sell the non visually perfect stock the supermarkets wont.

 

I bought a few extras last time so I can add another potato tower tomorrow with the view of harvesting for the Christmas table, potato bling!

 

The other two towers are progressing well with a little help from their friends but the rest of the garden hasn't been high yielding this year.

There was a moment of contemplating a blog challenge of just eating from my backyard but at this rate I would stave in 3 weeks. (although having typed that I did take some snaps and things may not be as bleak as first suspected)

 Rainbow chard, it will be frittata all round

 Purple asparagus

 Lots of broccoli leaves

 Waiting for the peas to pod off

Broad beans getting taller but no beans so far

 
 
Purple Potato Salad
Ingredients serves 1

• 2-3 medium purple potatoes (or regular)
• 1 rasher of bacon
• 2 boiled eggs, quartered
• 2 spring onions, chopped
• Splash of olive oil
• Sprinkle of linseeds

Method

• Add potatoes to a saucepan of cold water and simmer on low for about 25 minutes, till tender
• Chop bacon rasher into strips and fry (to the crispness you prefer)
• Drain the potatoes and cut into wedges
• Add to a bowl the potatoes, bacon, spring onions
• Splash with olive oil to coat
• Add the eggs and linseed and combine gently
• Season to taste

With bacon, egg, onion, and potato your lunch time really can't go wrong!
 

Gotta love a filter!

 
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If I only had a grain.....

I am lucky enough to share my journey of baking with one of my dearest friends. We are our own appreciation society, regularly scoring our dishes an overly generous 15 out of 10. 

I love it that after we have eaten our latest creations there will be an text the next day, "how much butter in your scones was it again?" "which recipe did you use for the bagels" "was that a stretch or a knead?" The best part to this relationship is there is no competition as to who is better.

The latest adventure was a multi grain loaf, her is amazing, so in the spirit of no competition I thought I better get my grain on.

The Internet has many multi grain loaf recipes but most call for pre-packaged grain mixes. I didn't want to use a pre-done mix so have experimented a couple of times and come up with this recipe.

You can mix up the different grains to suit your tastes, if it turns out bad, blame it on the grain!
(I'm sorry, at least I haven't subjected you to It's graining men...OK now I am truly sorry)

Grain Class of 2012

Top row L-R: black sesame seeds, chia, basil seed, sesame seeds, pepita seeds, rolled oats

Bottom row L-R:  Linseed, Sunflower seeds

 

Multi grain loaf
makes 2

• 1 tbs honey
• 1/4 cup hot water
• 1 3/4 water
• 14g dried yeast
• good splash of olive oil
• 500g flour (I use 300g strong and 200g wholemeal)
• 15g oats
• 20g pepita
• 30g sunflower seeds
• 50g linseed
• 30g chia
• 5g basil seeds
• 25g sesame
• 25g black sesame 
• 10g salt
• you can vary the grains but a 200g total works well

Method

• Combine hot water and honey in a bowl and stir to disolve
• Add remaining water and yeast to bowl and let sit for 5 minutes to activate.

not a cappucino

• Combine flours, grains and salt in mixing bowl.
• Make a well and add the liquids

If using a mixer add the liquids first, it combines better.



•  Knead till dough is elastic and then put it in an oiled bowl to rest.
• More flour may be needed depending on the day, it should come away from the bowl cleanly but still be a wet dough
• Depending on the weather it should take about an hour to double in size.

• Stretch the dough and then let rest for 30 mins and repeat.
• Divide into 2 loaves and place in greased and floured (I use course semolina) loaf tin. 
• Let rest for 30 minutes or until doubled in size.

• Bake in a preheated oven at 220°C for about 45minutes-1 hour.
• Spray top of the bread with water and sprinkle with some extra grains.
• Add a cake tin of water to the bottom of the oven to achieve a crusty loaf.

This bread makes the best banana sandwich ever!!!!!!!

Best breakfast bread with avocado, poached egg and diced bacon sprinkle..well chucked on the top.