Recipes

Hildur Ingveldardottir Gudnadottir’s Drone Bread (Sourdough Rye Bread)

11th March 2008 » Permalink: Hildur Ingveldardottir Gudnadottir’s Drone Bread (Sourdough Rye Bread)

This is a very simple but time consuming recipe. you do not have to “keep the starter alive” in your fridge, like with many other sourdough recipes.
1/2 l rye flour
1/2 l water

step 1.

mix the flour and water and let the “porridge” stand in a bowl with a plate on top in room temperature for 36 hours. after that time there should be a sour smell sneaking out from the bowl (don´t worry it´s not that bad!). this “porridge” is the “starter” of the bread and will lift the bread.
1 1/2 l rye flour
1/2 l water
a little bit of salt

step 2.

mix the rest of the rye, salt and water to the porridge and knead it with everything you´ve got (the dough is pretty massive). the dough also has a tendency to be a bit wet so it´s good to have extra rye on the side to spill over the dough.

step 3.

split the dough into 2 parts and place in 2 buttersmeared bread pans.
let the bread rise for 5 – 6 hours.

step 4.

heat the oven at 175°C

step 5.

bake the bread for 2 hours, but take the bread out of the pans for the last 15 mins so it will be well baked on the sides aswell.

step 6.

let the bread stand for a while before you attack it with a knife (preferrably 24 hours – but i can never wait that long myself….) the bread will be a bit wet in middle for the first day or so, but don´t panic – that is very normal. unlike many a bread this one gets better as it´s gets older. i recommend toasting it and putting some dijon mustard and cheese ontop.

Stephen O’Malley’s AXA9LING’s Edemame Humous of the Gods

11th March 2008 » Permalink: Stephen O’Malley’s AXA9LING’s Edemame Humous of the Gods

1 bag frozen shelled edamame
2 tbs peanut oil
1/4 cup canola oil
1/4 cup seasoned rice vinegar
1/4 cup rice vinegar
salt & pepper
3 scallions
chunk of fresh ginger, chopped

Boil the edamame for 4-5 minutes, then drain.
Put the scallions and ginger in a food processor and mince very fine.
Add the rest of the ingredients and process until smooth.
Add more rice vinegar, salt and pepper to taste

The original recipe has much more oil but I don’t think you need it.
If the hummus is too thick without the oil, add a little water.

Phill Niblock’s Bean Soup Ei Style

11th March 2008 » Permalink: Phill Niblock’s Bean Soup Ei Style

Two boxes (or bags) of beans, preferably different, soaked overnight and drained
Garlic, chopped or crushed, browned in olive oil, one head / large several onions, chopped fine and browned as well

Sweet peppers, various colors, chopped and browned
Mushrooms, chopped and browned
Carrots, six to ten, chopped to bite size pieces
Other vegetables – broccoli, zuchini, tomatos, etc

Make as vegetarian. in a separate pot, fry chopped bacon. add soup to this pot to make a meat version.

Cook beans and browned vegetables for several hours (say 6), add other vegetables one to two hours before first serving.

Charles Matthews’s Norwegian Trout

11th March 2008 » Permalink: Charles Matthews’s Norwegian Trout

In a large pan heat 3 cups of water, ½ cup of salt and 1 cup of vinegar (we go for white wine vinegar). When it comes to the boil, add the fish, remove from the heat and leave to stand for 15-20 minutes.

That’s it!

Mike Harding’s Roman Army Spelt Tin Bread

11th March 2008 » Permalink: Mike Harding’s Roman Army Spelt Tin Bread

Ingredients:

500g spelt flour
1 tsp sea salt
3 tsp olive oil
1 tsp honey
15g fresh yeast (if available)
400ml warm water

Method:

1. Place the flour in a large mixing bowl.
2. Blend the yeast into half the water and roughly mix into the flour.
3. Dissolve the salt in the remaining water and add to the flour, followed by the oil. Knead for 15 minutes.
4. Leave the dough dusted with flour and allow to rise in a warm place (best covered with a towel to avoid draft) for 20 to 25 minutes.
5. Divide the dough into two large greased bread tins.
6. Preheat the oven to 180C, 370F, Fas Mark 5 and bake for 40-45 minutes.

Tips:

Spray the dough several times with water to make a nice crust.
Take the dough out of the tin and leave to cool down, otherwise bread might go soggy.

BJNilsen’s Jansson’s Frestelse (Jansson’s Temptation)

11th March 2008 » Permalink: BJNilsen’s Jansson’s Frestelse (Jansson’s Temptation)

Ingredients:

for 4 persons

8-10 Potatoes
2 Big onions
2 tins of anchovies (100g each)
3dl cream
breadcrumbs
2ms Butter

How to make:

put on the oven to 225°C
cut the potatoes in the shape of fries
chop the onions in rings
smear a pan suitable for the oven with butter
place a layer of potatoes in the bottom of the form, mix onions and anchovies in the middle and then place a final layer of potatoes on top
pour in half of the cream
spread a thin layer of breadcrumbs over the top
after 30min pour in the rest of the cream
the temptation is ready when goldenbrown and the potatoes are soft.
add salt and pepper after your own taste
Gratinate for 30-45 min 225°C

This is mainly served on a smorgasbord but can be enjoyed at any time. Should be eaten with a cold beer and a few shots of brännvin.

Mika Vainio’s Woodman’s Horsemeat

10th March 2008 » Permalink: Mika Vainio’s Woodman’s Horsemeat

(for two persons) cut 1 kilogramm of raw tender horse filet to thin slices.place on a large plate and spread sea salt,black pepper and olive oil between every layer of meat.store in a fridge overnight.serve with salad and boiled potatoes

(This was the first recipe included, and since the idea was originally his, huge thanks to Mika are due)