Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
2 cups brown rice
1 Tbl neutral oil (peanut, canola, etc.)
1-2 onions, large dice
3-4 plum or other tomatoes, seeded, large dice
1 butternut squash, seeded, 1/2 inch chunks
1 Tbl curry spice
1 can coconut milk
1/4 cup water
1/2 cup slivered almonds or roasted cashews (not salted)
3-4 cups baby spinach (washed)
1) Cook brown rice in a rice cooker on on top of the stove. It will take 40-60 minutes, so plan accordingly.
2) Heat oil in a heavy pan on a med/high heat. I like cast iron, but anything will do.
3) Add onions and saute until transluscent
4) Add tomatoes, squash, and curry spice. Saute for 2-3 minutes, stirring constantly.
5) Add coconut milk, bring to a boil, reduce to a simmer, add nuts (optional), and cover.
6) Stir occasionally. Add water if it thickens too much or start to stick to the pan.
7) When squash is just tender, add spinach and mix well until spinach fully wilts.
8) Put rice in large wide bowls. Pasta bowls work well. Serve curry on top of rice.
1 Tbl neutral oil (peanut, canola, etc.)
1-2 onions, large dice
3-4 plum or other tomatoes, seeded, large dice
1 butternut squash, seeded, 1/2 inch chunks
1 Tbl curry spice
1 can coconut milk
1/4 cup water
1/2 cup slivered almonds or roasted cashews (not salted)
3-4 cups baby spinach (washed)
1) Cook brown rice in a rice cooker on on top of the stove. It will take 40-60 minutes, so plan accordingly.
2) Heat oil in a heavy pan on a med/high heat. I like cast iron, but anything will do.
3) Add onions and saute until transluscent
4) Add tomatoes, squash, and curry spice. Saute for 2-3 minutes, stirring constantly.
5) Add coconut milk, bring to a boil, reduce to a simmer, add nuts (optional), and cover.
6) Stir occasionally. Add water if it thickens too much or start to stick to the pan.
7) When squash is just tender, add spinach and mix well until spinach fully wilts.
8) Put rice in large wide bowls. Pasta bowls work well. Serve curry on top of rice.
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