DRIED RED KIDNEY BEANS - I love 'em

I cooked 500g of dried r-k beans today, for the freezer.

They looked so lovely, whilst they were drying out prior to freezing them, I just had to share them with you!

1.171kg of pure wholesomeness! They not only taste good - but they look good as well!

I prefer to used dried pulses for several reasons:
Firstly, the cost. At £1.09 in the supermarket, these are great value for money.
Secondly, the quality is always consistent. That is, provided you turn over your stock so that you're always using 'fresh' beans.
Thirdly, you can use as many or as few as you wish. I tend to just grab a handful from the freezer and add them to whatever veg stew I'm cooking at the time.
Fourthly, they're environmentally friendly. Instead of approximately 5 tin cans, only one plastic bag is needed to package them. So there is less transport cost involved - 500g in the packet as against 2.4kg in the tins.
Fifthly, they are possibly healthier - although the jury's still out on whether tinned foods pose any health risks.

These instructions are specific for r-k-beans (no other beans need ten minutes vigorous boiling to remove the toxins).

Soaking, cooking and freezing:
Use a large saucepan to cook the beans. Cover with water and soak overnight - or at least 8 hours.
Refresh the water and bring to a rolling boil for 10 minutes, then reduce to a simmer until the beans are cooked. How long to let them simmer depends very much on how fresh the beans are. I've had beans that have been cooked after the initial ten minutes - others have taken 20 minutes or more - so I keep checking every few minutes.

When the beans are cooked, drain them and spread them out on a tea towel as per the above pic. If you do it while they are still warm, they dry off quicker. Transfer the beans into a freezer bag and freeze.  Whilst the beans are in the plastic bag, I spread them loosely over an oven tray to freeze them. Check after an hour and shuffle the beans before replacing them in the freezer. If you don't do this, the beans could clump together - but, freezing them spread out over the tray avoids this. I'm aiming to have them loose enough so that I can just grab a handful whenever I wish.

Sounds a bit of a faff, but it becomes routine after a few times.

JAM DOUGHNUTS AND PETIT PAIN AU CHOCOLAT

(Makes 6-8 doughnuts and up to 10 chocolate rolls)

Ingredients:

2 mugs (or 400g) strong white flour

2 dessertspoons sugar

2/3rds of a mug (or 250ml) lukewarm water

1 rounded teaspoon fresh yeast

Splash of olive oil (optional)

Plus:

A jar of jam (the thicker, the better) and 10 or so squares of decent eating chocolate

Sugar glaze

Sugar for sprinkling

Method:

1. Measure the water and stir in the yeast. Place the flour and sugar into a mixing bowl and pour in the yeast liquid. Add the oil if using.

2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife (starting with the yeast first, to dissolve it properly), cutting through the dough. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.

3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth – and stop before you get fed up!

4. Doughnuts: Form the dough into a cob shape. Have plenty of flour to hand and scatter flour over the dough and worktop. With a rolling pin, roll out the dough into a large circle. Using pastry cutters, cut out 16 circles. Place 8 circles on a prepared baking sheet.  Place half a teaspoon of jam in the centre of each circle (not too much or the jam will leak out). Now cover the jam with the other circles, pressing down all round the edges . To seal properly, pick up the doughnut and squidge the edges together firmly – as if you were feeling your earlobe!

5. Pain au chocolat. Knead the scraps of dough back together (add a teaspoon of water if it looks too dry – you need the dough soft to keep the chocolate in!) Divide the dough into 10 pieces and press the chocolate gently into the middle of each piece. Squidge and pinch the dough together around the chocolate checking for any gaps. Place smooth side up on the baking tray.

6. Cover and leave to prove until they have grown appreciably in size. Bake at 220C, 425F or gas mark 7, for about 15 minutes.

7. Whilst these are baking, make a sugar glaze with a dessertspoon of sugar and two dsps of boiling water. When the rolls are done (look for colour underneath) brush them with the glaze straightaway. With the doughnuts, sprinkle with sugar while the glaze is still wet.

VEGAN PANCAKES WITH ONLY TWO INGREDIENTS

(Not be confused with these.)

No, these are your traditional Shrove Tuesday pancakes, mostly sprinkled with sugar and lemon juice.

[I've put my latest, thoroughly tested, recipe in a separate post.]

I first made these a couple of years ago, and now they’re a firm family favourite every Pancake Tuesday – and occasionally, in between!

The recipe I initially followed I found on this thread on the BBC Food boards, but I’ve played about with it a little, since:

Ingredients:

200g self raising flour

30g sugar

100ml soya milk

250ml water

These are every bit as good as the traditional ones which contain eggs.

It’s another illustration of how we are often in the grip of traditional recipes handed down by our forebears. My mother certainly always used eggs in pancakes, just as she always used eggs in sponge cakes.

I never imagined you could make pancakes without eggs – until I made one. Similarly I never thought sponge cakes could be made without eggs – until I began making them.

As a vegan I’m very happy to spread the word that you can dispense with eggs in these recipes – it’s not just the animal cruelty issues (male chicks are gassed at birth, for example), but for those on a restricted income, with the price of eggs these days, it’s a huge saving. 

Tuesday evening, 21st Feb.
Update:

I've been away for a couple of days and only just got back a couple of hours ago. I wanted to do an experiment - I hadn't made these since last year and I remembered I'd simplified the recipe, but I couldn't find anything written down.

So I made them to the above recipe - and they turned out fine. The mixture was a little thick, so I added a little water to get it to the consistency I wanted.

Then I made another batch leaving out the soya milk - but increasing the water. Once again the batter was thicker than I wanted, so I added more water.

And again, they were fine! I had them with sugar and lemon juice and they tasted just as I remembered pancakes tasting.

I'd need to have a side-by-side tasting to see if they're as good as the traditional recipe - but, without that, they were excellent.

So here's my amended recipe:

200g self raising flour

30g sugar

380ml water

Whisk together and start frying over a medium heat with a little oil. Adjust with extra water or flour if the batter is too thick or too thin. Makes about 10.

Wednesday 22nd Feb.
Felt the need to make another batch today - I wanted to be more accurate with the liquid.

I initially increased the water to 400ml (which pleased me, since this gave a ratio of 2:1 water to flour), but still found that a little thick - so I increased it again, this time to 440g.

And this was just about right. These pancakes are gorgeous, IMO, but I needed a second opinion so I popped one over the fence to see what the neighbours thought.

5 minutes later there was a knock on the window to hand the plate back and give me a report. The mother and two sons both thought they were 'real' pancakes and thoroughly enjoyed them. The mother was very surprised to learn it was basically flour and water - and summed up her impression of them by telling me I should get a patent on them, they were that good!

Friday 24th Feb.
I've now tried them without the sugar - makes no difference that I could see.

So we're left with only two ingredients - flour and water!

Tuesday 28th Feb.
Been making these for the past week, and I've decided that the batter could be a little thinner - so I now make them using:

200g self raising flour
600ml water

A VEGAN CHRISTMAS

[This is a work in progress - but I'd better hurry up, 'cos Xmas is coming fast! :(]

Vegans obviously have different requirements at Christmas, and, in my experience, have rather unconventional Christmases. The big difference, of course, is the content of the Christmas  roast dinner. Not for us the turkey, gravy, pigs in blankets, Yorkshire puddings, etc, so we look for alternatives for these things.

Being vegans, we’re well used to thinking outside of the box, and we can ring the changes ad infinitum on our Xmas dinner. The last couple of years I’ve made a vegan haggis Wellington – and this year I’m contemplating stuffed mushroom en croute, in a brioche crust. There are many other delicious alternatives, of course. Nut roast often figures – for those not keen on nuts, sunflower or other seeds can be substituted. Enrich the dish with mushrooms, sweet chestnuts, sun-dried tomatoes, etc. I’m not a fan of gravy, so instead I make a rich, spicy tomato sauce (using sun-dried tomato paste).

It’s possible – and, indeed, very easy - to make a vegan Xmas cake. But, in our house, even before I become vegan, this cake would still be hanging around until well into January – partly because everyone has had a surfeit of goodies over the festive period, and partly because it’s not very interesting, IMO.

However, this Christmas loaf, made with a bread dough, is not only delicious and easy to prepare, it’s festive to boot!

There’s also the issue of chocolates and sweets at Christmas time. We don’t want to miss out when these are handed around, so we hunt them out – and when we (I) find them, we (I) put them to one side (hoard them).

ATM, Lidl has several goodies on sale, but these will disappear after Xmas - so I'm busily hoarding these to have in the New Year.

Dark Chocolate Gingers
Chocolate Kegs (liqueurs, with brandy, not Advocaat, obviously)
Dark chocolate covered marzipan with pineapple
There are other goodies - spicy biscuits, etc, but these all contain palm oil, which I avoid where possible.
Year round they sell 100g bars of Fairtrade vegan dark chocolate - 70% cocoa content.

Another chocolate which is both vegan and Fairtrade is Co-op brand dark chocolate - £1.00 for 150g - but this is only 52% cocoa content.

The only sweet biscuit I've come across recently that is both vegan and doesn't contain palm oil (that isn't from a sustainable source), is Nairn's dark chocolate chip oat biscuits - which are not too sweet. They also make a very nice ginger biscuit.

Both of these lend themselves very well to be half coated in melted dark chocolate. As a treat, at Christmas, I love 'em!

BREADMAKING WORKSHOP AT BURNHAM on SEA 14/11/15

This is where I shall post all about the workshop - my planning, the letter to the students, how the session went and any pics I (or the students) take.

12/11/2015
After the letter went out I had a call from the centre telling me there was another student enquiring about the course. This student ran a pub and made all his own bread - not only that he was a trained chef! He was wondering if I had anything I could add to his repertoire.

After a short conversation on the phone, after I told him we could make several breads that weren't initially on the programme, he said he'd like to come along.

Here's the programme I've designed, just for him. (Now I'm really looking forward to the workshop!)

Dear student

Here’s my suggested alternative programme for you for Saturday – hope it meets with your approval!

1. Italian soda bread (soda bread focaccia)

2. As the rest of the group

3. Apfel kuchen (German apple cake) and Schiacciatta con l’uva (Italian fruit loaf) with a demo of hot cross buns

4. Ciabatta

5. Pane casereccio (stuffed rolled pizza)

As to the extra ingredients:

The focaccia needs olive oil and rosemary - dried is fine

The  apfel kuchen needs an apple – a decent sized eater will suffice – cinnamon and sugar

The  schiacciatta just needs a good handful of seedless grapes

The ciabatta just needs olive oil

The stuffed pizza needs 100g cubed Cheddar, chopped mushrooms and cherry tomatoes

Given your experience, as far as possible, I'll let you get on with it (with the recipes, of course!), while I look after the beginners in the class. IMO, you're going to be a real asset to the group - I'm sure you'll be a great inspiration.

If there’s a variety of bread you’d like to have a go at instead of the ones suggested, don’t hesitate to get back to me.

Regards, Paul

09/11/2015 Here's the letter that goes out to the students:

Breadmaking made easy workshop, Burnham, 14/11/15

Dear Student,

(This should be read in conjunction with the Course Information Sheet - you should already have a copy of this. The list of ingredients and equipment is a little different, so please have a look at that.)

This letter sets out what I intend will happen during the day and includes a list of items which you will need in the session. If you are new to breadmaking, let me reassure you that it is much easier than you may have been led to believe. It is indeed, ‘easy peasy’! Oh, and it’s also a lot of fun, as you’ll find out!

The session will begin in a relaxed fashion – the first thing you need to do is to find somewhere to park all your stuff, get yourself a drink and a chair to sit on round the tables in the middle. There is some necessary paperwork to fill in (bring a pen if possible), but it won’t take long and I’ll guide you through it.

Before we start breadmaking I’d like to spend some time finding a little about each other, and what you expect to get out of the day’s session so that I can better meet all your expectations.

We’ll be eating lunch around 12.30-1.00, and everyone will make their own.

Here’s the programme for the workshop as it stands:

1.     Soda breads – choice of plain or spicy fruit loaf

2.     Fancy dinner rolls or shapes+bread wraps (lunch)

3.     Fruit dough for hot cross buns and Chelsea buns

4.     Focaccia

5.     Cheese and tomato pizza

If there is time we could also make some petit pain au chocolat – depends how everything goes on the day.

I have a blog, which I call “No bread is an island”, in which I write about – among other things – my teaching practice. On there I have started a post, “Breadmaking Workshop at Burnham”, which will contain all (most) of what you need to know about the course:

http://nobreadisanisland.blogspot.co.uk/2015/11/breadmaking-workshop-141115.html

There’s not a lot on it, yet, but here’s a post about a breadmaking workshop at High Ham village hall, which will give you an idea about how the workshop will go:

http://nobreadisanisland.blogspot.co.uk/2013/06/breadmaking-made-easy-workshop-at-high.html

I have several aims for this course, one of which is that everyone should enjoy her or himself! Another is that everyone will make good bread. I’ll bring along tea and coffee at 20p a mug. You may want to bring your own mug

I'm sorry if this all sounds a bit daunting. Please let me assure you that it will all fall into place quite easily. If you have any suggestions, (or concerns) at all, please don't hesitate to contact me, I'm always very happy to talk to my students about bread.

Finally, can I draw your attention to the word ‘Companion’? The ‘com’ part means together – as in community – and the ‘pan’ part of the word means bread. So ‘Companions’ are people who make bread together! Which is what we shall be doing this Saturday!

Best regards,

Paul Youd (Course Tutor)

Shopping list:

(I’ve simplified this a bit from the list in the course information sheet.)

1 bag (1.5kg) strong white flour

50g fresh yeast if you can find it – I’ll have some with me if not

10g baking powder

Salt

100g granulated sugar

Sesame/poppy seeds

200g dried fruit

Mixed spice

250ml olive oil

100g cheese (for pizza and lunch)

2 tomatoes

2 mushrooms

Tomato topping for the pizza – tomato puree is the easiest to transport. Or make up your own topping

Dried herbs

Small bar of your favourite chocolate 

You will also need to bring:

Apron

Several tea towels, both to cover your dough whilst it's proving and to wrap any warm bread in to take home.

Baking paper or parchment (stops the bread sticking to the oven trays)

Something to carry away the finished products (a large basket or cardboard box lined with tea towels would be ideal)

Mug for hot drinks

You can also bring the following items – but they’re not essential:

Kitchen timer (if you have one)

Set of measuring spoons

Any favourite cooking utensil – sharp knife/scissors are always useful

Easy and cheap - Sausage rolls with wholegrain mustard

(makes 12  parcels)

Ingredients:

400g (or 2 mugs) strong white flour

1/2 tsp salt

250ml (or 2/3rds mug) lukewarm water

1 rounded teaspoon fresh yeast

Splash of olive oil (optional)

Plus:

6 vegan sausages (Linda Mac's or Fry's)
Wholegrain mustard

Method:

1. Place the flour and salt into a mixing bowl. Measure the water and stir in the fresh yeast. Pour in the yeast liquid and add the olive oil if using. 

2. Have a little water to hand to add if necessary. Remember, it is better for your dough to be wetter (slack) rather than drier (tight). Holding the bowl with one hand begin to mix by stirring the ingredients together with your fingers. Check how the dough feels as you mix – it should stay soft and squidgy – and add more flour or water as needed. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead. 

3. Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up!

4. When you are ready to proceed, take the dough out of the mixing bowl and place it on your worktop. This time, don't 'knock the dough back'! Just divide the dough into 12 pieces. 

5. Divide the dough into 12 pieces and each sausage in two. Flatten a piece of dough down with the heel of your hand into an oval shape. Turn it over to loosen it from the worktop and place a smear of mustard along the middle, then place the halved sausage over the mustard. Form a parcel by bringing the ends of the oval over each end of the sausage. Now bring the top and bottom of the oval over to meet each other. Pinch these two sides together and roll the parcel gently between the palms of your hands. Place on a lined oven tray with the join underneath. 

6. Cover and leave to prove until they have grown appreciably in size. Bake at 220C, 425F or gas mark 7, for about 15 minutes.