Soybean is a complete protein and really delicious when mixed in a salad with crunchy vegetables. I have used black soybeans in this salad but any soybean can be used.
250ml soybeans, cooked according to packet instructions baby spinach, finely chopped purple cabbage, finely shredded pomegranate seeds feta cheese, crumbled
Dressing: 30ml lemon juice 15ml red wine vinegar 5ml mustard 5ml garlic, minced 15ml honey 60ml olive oil
Add all the dressing ingredients to a small bowl and whisk together until amalgamated. Add the salad ingredients to a platter or bowl and drizzle the dressing over.
Preheat your oven to 190℃ and spray an oven-proof dish or casserole of about 18cm X 28cm. Set aside. Add all the sauce ingredients to a mixing bowl and whisk together until the sugar has dissolved. Put aside. Cut the chicken in to 2 – 3 cm chunks, season with salt and pepper and toss together in a mixing bowl. Sprinkle the cornstarch over the chicken and mix to coat all the pieces. Heat about 3cm of vegetable oil in a saucepan. Whisk the eggs in a small bowl. Dip the chicken pieces in the egg and fry the pieces in batches, in the oil, until golden. Place the fried chicken into the prepared oven-proof dish. Keep going until all the chicken has been fried. Pour the sauce over the chicken and cook in the oven for 40 minutes. Give it a stir once or twice during cooking time. Serve the sweet-and-sour chicken on steamed rice or noodles, with a sprinkling of sesame seeds.
Preheat your oven to 180℃ and line a 23cm X 13cm loaf tin. Add the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon to a mixing bowl and mix together with a whisk. Add the buttermilk, egg and vegetable oil to a wide-mouth jug and whisk together until blended. Pour the liquid ingredients into the dry ingredients. Stir until all the flour has been incorporated and you are left with a shaggy, wet batter. Add the chopped apple and nuts and stir through. Scrape the batter into the prepared loaf tin and pat it into the corners. Place the loaf in the oven and bake for 50 minutes. Remove from the oven and allow the loaf to cool in the pan for 15 minutes before removing. Place on a cooling rack to cool completely. Dust with icing sugar and serve.
Add the 80g flour, yeast, sugar and water to the bowl of a stand mixer. Whisk the ingredients by hand until you have a smooth mixture. Cover the bowl with plastic wrap and a clean tea towel. Stand the bowl in a warm place for 30 minutes or until the mixture is foamy.
Add the 160g flour, oil and salt to the foamy-mixture. Fit the mixer with the dough hook and turn it on to a low speed. Mix for 2 minutes. Increase the speed to medium and knead the dough until smooth and elastic (about 8 minutes). Cover the mixing bowl with a tea towel and allow to proof for 30 minutes.
Preheat your oven to 190℃ and line a baking sheet with baking paper. Dust a work surface with flour and take the dough from the mixing bowl. Knead it by hand for one minute. Portion the dough by cutting it into equal sized pieces. About 16 portions would do but it depends on the length of breadstick you want. (Long is better as you may always cut them in half before baking). Roll each piece of dough into a log. To make twists: cut the log lengthwise into two and twist the one around the other. To make braids: cut the log into three, keep the top end together, and braid as you would hair. Place the breadsticks onto the prepared tray, brush with egg white and sprinkle with herbs and/or grated parmesan. Bake the bread for 15 minutes. Remove from the oven and cool completely on a cooling rack. Serve with soup, hummus, a dip or as a canapé.
Preheat your oven to 190℃. Peel, core and cut the apples into quarters. Cut the quarters into chunks. Add the apple pieces to a small saucepan with the sugar and 45ml water. Cook over a low heat, stirring occasionally, for about 5 minutes. Spoon the apple into an ovenproof dish or individual ramekins. Put aside.
For the crumble: Add the oats, flour, butter, sugar and cinnamon to a mixing bowl. Rub the butter into the mixture with your fingers until it has an even crumb texture. Spoon the crumb mixture onto the apple chunks. Place in the oven and bake for 20 – 25 minutes. Serve slightly warm with vanilla ice cream.
This bread has a moist texture and is absolutely perfect for a topping of tomato, salad, cucumber and avocado. Easy to make and it will prettify your table!
Sprinkle the yeast onto the water and give it a good stir. Add the flour, salt, beetroot and oil to the bowl of a stand mixer fitted with the dough hook and mix on low speed for one minute. Add the yeast mixture and mix/knead for another 3 minutes. At this stage you want a dough that comes loose from the sides of the bowl. If the dough is too soft to come together in a ball, add a handful of flour and allow your machine to incorporate it. Keep adding small amounts of bread flour until the dough just comes together in a kneadable dough. Add a few drops of vegetable oil to a clean mixing bowl and cover the sides and bottom with a thin layer. Now add the dough to the bowl, cover with plastic wrap/a bag and put aside to rest for an hour. Preheat your oven to 210℃. Take the dough from the bowl, gently knock it back and shape it into a round. Place on a baking sheet lined with baking paper. Cover the bread with a clean tea towel and rest for another 20 minutes. Bake the bread for 30 minutes. Cool completely before cutting.
If you would like to “decorate” your bread as in the image below, follow the following guidelines: Once you have knocked back the dough, cut about a third of the dough from the rest. Shape the larger quantity dough into a ball and place it in a small, deep cake tin. Brush the surface with a small amount of water. Roll the rest of the dough to a 1cm thickness and cut into strips about three centimetres wide. Roll each strip into a coil and place onto the dough ball. Stand for 20 minutes before baking.
My Whisk and I 