Wednesday, November 18, 2009
Evolution November - Afghan dish and Honey and oat bread
This month the evolution recipe comes from Dougal and Soazig over in Stavanger, Norway. They have revisited the aubergines in this Afghan dish and made some very tasty breads too!
Grill the aubergines in oil (or in the oven - I like the latter better). Sauce: Put oil, onion in a pan and let the onion turn golden. Add the tomato paste. Let it cook for a while and add some water and the bouquet garni and the cumin. Let it cook until you get a thicker tomato sauce. In a bowl mix the yogurt with the garlic and the mint . Add salt and pepper (lots). In a dish put 1 layer of aubergines, 1 layer of yogurt, 1 layer of tomato sauce and do it twice more. Put in the oven for 20-25 min at 180°C. Serve with rice that has been in the oven for 10 min to dry it a little bit. Add Cardamon seeds.
Honey and Oat Bread
65g (2.oz) jumbo porridge oats
450g (1lb) strong plain white flour
2.5ml (1 tsp) salt
7g sachet (1 tsp) fast action dried yeast
30ml (2 tbsp) honey
30ml (2 tbsp) golden syrup
50g (2oz) butter
120ml (4fl oz) milk
120ml (4fl oz) water
75g (3oz) dried cranberries / or raisins
40g (1 oz) chopped walnuts milk, for glazing jumbo porridge oats, for sprinkling
1. Mill the oats. Add the flour, salt and yeast.
2. Place the honey, golden syrup, butter and milk in a saucepan and heat gently until the butter melts. Stir in the water. The mix should now be just warm; if necessary leave to cool.
3. Add the liquids to the dry ingredients and mix on minimum for 1 minute and 4 minutes on speed 1 to make a soft dough, which is smooth and elastic. Remove the Bowl with the dough inside, cover with oiled clear film and leave to rise in a warm place for about 1 hour, until doubled in size.
4. Lightly oil 2 baking sheets. Gently knock back the dough. Mix in the cranberries and walnuts. Transfer to a lightly floured surface, divide in two and shape into plump rounds. Place on the prepared baking sheets.
5. Cover with oiled clear film and leave in a warm place to rise, for about 30-40 minutes, until they have doubled in size. Meanwhile preheat the oven to 200°C/400°F/Gas 6.
6. Brush with milk, slash across the top of each loaf and sprinkle with oats. Bake for 20-25 minutes, or until risen and golden. Transfer to a wire rack to cool.