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Wholegrain Sour Dough Fermented Bread Recipe

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When stagers in high end real estate firms are showing a house for sale, they almost always bake something in the kitchen to give the prospect buyers a feel of home and comfort. They know what they are doing because nothing screams comfort like baked goods, especially freshly baked bread!
You can also use healthier ingredients to make your home-made bread better and tastier than ordinary bread. The fermentation process in this recipe also makes it easier to digest while improving the texture and taste. The probiotics in fermented foods have also been shown to help prevent many diseases by populating the gut with good bacteria.

INGREDIENT AMOUNT PRICE AT MBOGA MASTERS
Wholegrain Chapati Afya Flour 1 cup 195/- per pkt (2kgs)
Honey 3 tablespoons 250/- for 300gms or 350/- for 500ml
Sea Salt/ Himalayan Salt 1/3 tsp 90/- per Jar
Lukewarm water ½ cup
Black pepper in grinder N/A
Extra Virgin Coconut Oil 2 tsp N/A
Chia/ Flax Seeds (Optional) 1 tsp N/A
Extra Virgin Olive Oil 2 tsp N/A
Dry yeast 1 tsp N/A

 

Method

  1. Sift 1 cup wholegrain chapati afya flour, add 1/2 teaspoon active dry yeast, 1 tablespoon of honey, 1/3 teaspoon of salt, a few grinds of black pepper – yes bread too needs seasoning. Add 1/2 cup warm water and whisk well, cover lightly with a cloth so that wild yeast can get in and start the fermentation process. Really important, don’t worry if your kitchen will smell like beer J, the results are awesome.
  2. Leave that for at least 4 hours but if you can wait for 3-4 days, it will be stronger and tastier. You can just ‘feed’ the sourdough with a little water water and more flour halfway.
  3. On D-day, add 1/3 cup warm water, 1/2 teaspoon of active dry yeast, 2 tablespoon of extra virgin coconut oil, 2 tablespoon of honey, 1 tablespoon of ground chia/flax seeds (optional but adds lotsa nutrition without affecting flavor). Mix gently without overworking the dough adding a little of the wholegrain flour to get a nice dough
  4. Oil the base of a bowl with the coconut oil which not only prevents it from sticking, but also helps the dough to rise – without the oil, the dough will be sort of held down.
  5. Cover and put in your oven – DO NOT PUT THE OVEN ON. Just keep it there together with a bowl of piping hot water and close. The steam from the water will help it rise while keeping the dough nice and moist. The oven’s controlled humidity is also good for a nice rise. (Put the water on the lowest rack and the dough on a higher rack)
  6. After 1 hour, shape the bread according to what you want, I prefer flatbread which bakes much faster, but a baguette is also nice heck you can even braid it, more fun in the kitchen.
  7. Boil more water and back into the oven for the second rise, 40 minutes here.
  8. REMOVE the dough from the oven, preheat oven to 180 C, brush bread with extra virgin olive oil, bake for 25 minutes (do not use a baking utensil, just oil the baking tray which will enhance more browning hence more flavor). Then crank up the heat to 230 C or maximum and bake for another 3-5 minutes while watching it closely, This will help in browning and therefore add more flavor.  Rest on a cooling rack for 1 hour.
  9. Serve with green tea, boiled Kienyeji eggs and kachumbari

 

No wonder why they say baking is a science and an art. Enjoy!

 

Chef Kahonge

 

 

 

Cooking Smart – Lentils (Ndengu/ Beans)

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Cooking Smart – Lentils (Ndengu/ Beans)

 

Who has the time to cook anymore?  I mean, the crazy traffic, work, school, business; these can all be very taxing on the energy department and nobody wants to mess with hot pans when you arrive at home perhaps at 9pm but you still want delicious healthy food.

 

For this reasons I have customized most of my cooking to suit the modern cook who has very little time to spare but still wants and deserves great food on the table to fuel the hustle.

 

The secret is organisation and getting good quality ingredients. As you can see from the image I always prep the aromatic first before starting to cook, chefs call this Mis en Place or Put in place. It helps in to avoid burning stuff and also to work efficiently hence saving loads of time

This recipe is all about that, and it is very versatile you can use it to cook many kinds of beans even meats and fish – but the green lentils work faster and taste awesome.

 

Ingredients

 

INGREDIENTS AMOUNT PRICE AT MBOGA MASTERS
Extra Virgin Olive Oil 1 Tsp  
Unsalted Butter 1 Tsp  
Crushed Garlic 1 Tsp 90/- per jar
Crushed Ginger 1 Tsp 90/- per jar
Red Onions 1 piece 120/- per Kg (Approx 10/- each)
Leeks 1 piece 120/- per kg (Approx 10/- each)
Celery 1 stem 150/- per kg (Approx 70/- per bunch)
Potatoes 1 large 70/- per kg (Approx 10/- each )
Tomatoes 1 small 100/- per kg
Rosemary 1 sprig 30/- per bunch
Dhania 1 bunch 10/- per bunch
Lentils 1 cup 220/- per kg

 

Method

  1. Heat 1 teaspoon extra virgin olive/coconut oil, add a teaspoon of unsalted butter let it brown, add the crushed garlic & ginger, onions, leeks then everything else, sweat them for about 8 – 10 minutes on medium-low heat while stirring occasionally.
  2. Add 1/2 teaspoon ground cumin, let it toast for a few seconds, add the soaked lentils (soak 1 cup for 30 minutes) with the soaking water, if you have some leftover meat/bones you can add them for more flavor, bring to boil and simmer on low heat for 25 minutes, covered.
  3. Remove from fire, add the chopped dania/cilantro leaves.Serve with veggies and leftover brown rice – this stew will revive the flavor of left-overs.