This recipe goes along with my great video which you can watch HERE: https://virtuousbread.locals.com/post/1590843/soup-hack-video
Ingredients:
10 dry shiitake mushrooms
1.5 litres chicken stock
1 skinless, boneless chicken broth sliced very thinly
1/4 tsp salt
1/4 tsp sugar
1 tsp soya sauce
1 tsp vegetable oil
1 tsp cornstarch
2 oz tinned bamboo shoots
2 carrots peeled and cut into thin rounds
2 thin slices of ginger
Optional garnish - bean sprouts
Method:
Soak the shiitake mushrooms in warm water for 2 hours.
Combine the chicken, salt, sugar, soy, vegetable oil and cornstarch in a bowl and let this sit in the fridge for 2 hours.
Measure the chicken stock into a big saucepan. Drain the mushrooms into the saucepan - so the mushroom soaking liquid is in the saucepan. Squeeze the water from the mushrooms over the saucepan so that you get all of the soaking liquid into the soup. Remove and discard the stems of the mushrooms and slice the caps very thinly. Add them to the saucepan. Add the chicken mixture to the saucepan. Bring to a boil and then simmer for 10 minutes.
Serve with the optional garnishes from the video - limes, chill oil, soya sauce, chopped coriander.
To make chile oil (video coming soon!) - take 20 dry arbor chiles and remove the stems. Place them in a saucepan with 500 ml of neutral flavoured vegetable oil. Simmer incredibly slowly, when the VERY FIRST bubble appears, turn off the heat and leave the chiles in there until the oil is completely cool. Discard the chiles and bottle the oil. Will keep in the fridge for months. Some people prefer to use different kinds of dry chiles - from Szechuan or Korea and that’s fine too. Experiement to find what you like or use what you have. Any dry, red, Chile will do.
Ingredients
Dough:
450 g white wheat flour
2 g instant OR 4 g dry OR 8 g fresh yeast
200 g milk heated to boiling point and let cool down
50 g butter, cubed
30 g sour cream or yoghurt
9 g salt
For filling:
50 g soft butter
1 garlic clove, finely minced
25 g grated parmesan cheese
3 large tablespoons chopped parsley or coriander
Egg wash:
1 egg beaten with 1 tsp water and pinch of salt
Method
Measure flour in a bowl and make a well. Measure in yeast and pour over milk. Let sit for 15 minutes to let yeast dissolve.
Add salt, sour cream, and butter and knead well for 10 minutes.
Let rise 1 hour at room temp.
Shape the buns (see video).
Let rise on baking tray for 45 minutes.
Heat oven to 220 C.
Glaze with egg wash and bake 15 minutes.
Allow to cool.
Video to go with my recipe here: https://virtuousbread.locals.com/post/1676032/recipe-stuffed-bridge-rolls
Basic Recipe
2 sticks celery
2 carrots
1 small onion, cut in half
4 cloves garlic, peeled
300 g green lentils
1 square of nori seaweed about 5x5 cm
5 pepper corns
2 tablespoons of dry mixed herbs OR a big pinch each of dried:
- basil, bay, sage, tarragon, thyme, oregano, rosemary
Generous pinch of salt
Put everything in a large saucepan and cover with at least 3-4 cm of water. Bring to the boil and then simmer for 20-30 minutes until the lentils are soft.
*you can substitute tinned lentils, just drain them and put them in the pan with everything else.
Once they are done, remove the celery, carrots, onion, and seaweed and discard. You have taken all the flavour and nutrients out of them.
Once you have made your basic lentils you can eat them as is with some rice or barley or potatoes (more plants!) or you can take them one step further. Here are some examples:
1. Go red
Sautee one small onion and 3-4 chopped tomatoes (a tin will do) in 2 tablespoons olive oil for 5-7 minutes or ...
Licuados
First a note. There are at least three ways of making juice out of fruit and veg. The juicer, the squeezer, and the blender.
1. The juicer and the squeezer. Every dietician and nutritionist I know, despises both the juicer and the squeezer. They extract the liquid from the fruit/veg and leave behind all the fibre. Fiber is very good for you, so as far as nutrition goes, the juicer/squeezer are big fails in much of the nutrition community. That being said, if you love your juicer/squeezer, I am not going to judge you.
2. The blender. Some nutritionists hate fruit. They advise not eating fruit at all for various reasons (hormone imbalance, too much sugar, bad for weight control and metabolism control). If your nutritionist hates fruit or if you hate fruit, this section is not for you.
Licuado is the Mexican name for a smoothie. They can be made with water or milk (or substitute dairy) and I prefer mine with water. Given we should be drinking a lot of water, this is a good way to get 1/2 litre of water or so ...
Ingredients
Dough:
450 g white wheat flour
2 g instant OR 4 g dry OR 8 g fresh yeast
200 g milk heated to boiling point and let cool down
50 g butter, cubed
30 g sour cream or yoghurt
9 g salt
For filling:
50 g soft butter
1 garlic clove, finely minced
25 g grated parmesan cheese
3 large tablespoons chopped parsley or coriander
Egg wash:
1 egg beaten with 1 tsp water and pinch of salt
Method
Measure flour in a bowl and make a well. Measure in yeast and pour over milk. Let sit for 15 minutes to let yeast dissolve.
Add salt, sour cream, and butter and knead well for 10 minutes.
Let rise 1 hour at room temp.
Shape the buns (see video: https://virtuousbread.locals.com/post/1696691/how-to-roll-your-garlic-bread-into-buns)
Let rise on baking tray for 45 minutes.
Heat oven to 220 C.
Glaze with egg wash and bake 15 minutes.
Allow to cool.
