This comes out looking and tasting like a very dense, protein-rich bread. It is held together by the emulsion power of the ground flax seeds and eggs in the dough. With a food processor and seed grinder, this "bread" is really easy to prepare. You don't even need a special seed grinder to mill the flax into a flour, just use an electric coffee bean grinder. A decent one will run you about $15.
This recipe ratio comes from a Croatian food blog called Istine i laži o hrani (Google translates this as "The truth and lies about food"), which I found referenced to three generation links from its original source. I don't know what oat bran does for this recipe, but seeing how it only called for 2 tablespoons of it, I didn't see the need to make a special trip to the grocery store for it. Also, while all the seeds and nuts should be raw to start with, this batch used roasted sunflower seeds that were leftover from another meal, and sweetened shredded coconut because that's all I could find at the store.
Ingredients
1 c raw or roasted sunflower seeds
1 c raw almonds
1/2 c flax seeds, ground
1/2 c shredded unsweetened or sweetened coconut
1/2 tsp kosher salt
1/4 tsp ground cinnamon
4 eggs, lightly beaten
5 tbsp unsalted butter, melted and cooled
2 tbsp olive oil
Directions
Preheat oven to 340 degrees F.
1. In a food processor, combine sunflower seeds, flax seeds, coconut, almonds, salt and cinnamon. Pulse until fine crumbs form. It's okay if the almonds don't grind all the way.
2. In a large mixing bowl, combine mix wet ingredients together, then add dry ingredients and stir until well combined.
3. On a baking tray lined with a Silpat or lightly buttered parchment paper, pour out batter onto tray and gently form into a boule or oblong shape with your hands.
4. Bake for 45 minutes. When done, let cool on a wire rack before slicing.
Showing posts with label tea party. Show all posts
Showing posts with label tea party. Show all posts
Coronation Chicken for Salad or Sandwiches
Made this dish for an afternoon tea party I hosted on Saturday. It can be served by itself as a chicken salad or with bread as a chicken salad sandwich. The recipe comes from Brian Yarvin's The Ploughman's Lunch and Miser's Feast cookbook. The origin of this dish, according to the author, is that it was one of the dishes served on the coronation of Queen Elizabeth II in 1953. It looked like there was too much mayonnaise in it. I made adjustments after the fact and the updated recipe is below.
Ingredients
3 c (1.5 lb) cooked chicken meat, chopped into small pieces
1 c apricot preserves
1/2 c dried apricots, finely chopped
3/4 c organic mayonnaise
2 tbsp lemon juice
2 tbsp red wine
2 tbsp heavy cream
1 tbsp olive oil
1 tsp tomato paste
1 tsp mild curry powder
1 tsp salt
1/2 tsp ground white pepper
1 bay leaf
Directions
1. In a small pot, cook onion in olive oil over medium heat until the onion becomes translucent. Add curry powder, tomato paste, lemon juice, a bay leaf and red wine. Stir to combine. Continue cooking until the mixture forms a paste-like consistency. Remove from heat and set aside.
2. In a large mixing bowl, combine onion mixture with the diced chicken, mayonnaise, cream, apricot preserves and chopped dried apricots. Season with salt and ground white pepper.
3. Cover and chill in the refrigerator until ready to serve.
Ingredients
3 c (1.5 lb) cooked chicken meat, chopped into small pieces
1 c apricot preserves
1/2 c dried apricots, finely chopped
3/4 c organic mayonnaise
2 tbsp lemon juice
2 tbsp red wine
2 tbsp heavy cream
1 tbsp olive oil
1 tsp tomato paste
1 tsp mild curry powder
1 tsp salt
1/2 tsp ground white pepper
1 bay leaf
Directions
1. In a small pot, cook onion in olive oil over medium heat until the onion becomes translucent. Add curry powder, tomato paste, lemon juice, a bay leaf and red wine. Stir to combine. Continue cooking until the mixture forms a paste-like consistency. Remove from heat and set aside.
2. In a large mixing bowl, combine onion mixture with the diced chicken, mayonnaise, cream, apricot preserves and chopped dried apricots. Season with salt and ground white pepper.
3. Cover and chill in the refrigerator until ready to serve.
Apricot Shortbread Cookies
These cookies came out softer instead of hard and crisp like typical shortbread, probably due to the moisture in the preserved apricots. I had to use a lot more flour for dusting to roll these out. Since the dough is going to go into the refrigerator after mixing, it's better to use chilled butter than room temperature butter.
Ingredients
2 c all purpose flour
1 c (2 sticks) unsalted butter
3/4 c powdered sugar
1/2 c dried apricots, finely chopped
1 tsp vanilla extract
1/2 tsp kosher salt
Directions
1. In a food processor, combine flour, sugar, and salt. Pulse briefly until combined. Add butter by the tablespoon and pulse into the flour mixture until coarse crumbs form. Add vanilla extract and pulse to combine.
2. Take dough out and put it into a re-sealable container. Let dough chill in the refrigerator for an hour, or until firm.
Preheat oven to 325 degrees F.
3. Lightly flour a sheet of parchment paper and roll out half the dough until it is 1/4" thick. Cut into shapes. Prick each shape with the tines of a fork.
These cookies will not expand much, so laying out the cookies half an inch apart will suffice.
4. Bake for 10-12 minutes, until the edges are browned and the tops are lightly browned.
5. Let finished cookies cool on a baking rack before eating or storing.
 |
| apricot shortbread cookies, a perfect complement to tea |
2 c all purpose flour
1 c (2 sticks) unsalted butter
3/4 c powdered sugar
1/2 c dried apricots, finely chopped
1 tsp vanilla extract
1/2 tsp kosher salt
Directions
1. In a food processor, combine flour, sugar, and salt. Pulse briefly until combined. Add butter by the tablespoon and pulse into the flour mixture until coarse crumbs form. Add vanilla extract and pulse to combine.
2. Take dough out and put it into a re-sealable container. Let dough chill in the refrigerator for an hour, or until firm.
Preheat oven to 325 degrees F.
3. Lightly flour a sheet of parchment paper and roll out half the dough until it is 1/4" thick. Cut into shapes. Prick each shape with the tines of a fork.
These cookies will not expand much, so laying out the cookies half an inch apart will suffice.
4. Bake for 10-12 minutes, until the edges are browned and the tops are lightly browned.
5. Let finished cookies cool on a baking rack before eating or storing.
Subscribe to:
Posts (Atom)