85 lines
1.9 KiB
Org Mode
85 lines
1.9 KiB
Org Mode
:PROPERTIES:
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:CREATED: [2023-02-02 Thu 14:29]
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:END:
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#+TITLE: Recipes
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#+FILETAGS: !personal cooking food @personal
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* Recipes
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** Salmon cubes
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:PROPERTIES:
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:PROPERTIES::CREATED: [[2023-02-09 Thu 16:13]]
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:END:
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Marinade:
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- butter, melted
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- garlic paste
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- garlic powder
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- turmeric
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- lemon pepper
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- paprika
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- lemon juice
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- honey
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Bake salmon cubes in 425F for 20 minutes
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** Garlic bread
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:PROPERTIES:
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:ID: ad6bc7ba-a3f6-4a61-b6d8-4b1679d7e01c
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:END:
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280g bread flour
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180g water
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15g olive oil
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10g salt
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10g yeast
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5g sugar
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Mix for 6 minutes Rise for 1 hour Cut in 12 pieces Roll, knot
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50g butter Minced garlic 15g olive oil 20g minced parsley 1 spig minced Rosemary 3-4 spigs minced thyme 3g dry oregano Chili flakes
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Cook for 90 seconds Let cool
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Toss everything, sprinkle Parmesan cheese Oil pan, put in tin, cover with at least 1/2 cup Parmesan cheese Bake on 450f for 12-15 minutes. Let cool
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** Sourdough bread
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:PROPERTIES:
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:CREATED: [2023-02-18 Sat 11:24]
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:END:
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Empty starter jar 385g
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Empty bowl 427g
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*** [[https://www.pantrymama.com/baking-timelines-for-sourdough/][Sourdough Bread Timeline: How To Create A Sourdough Baking Schedule - The Pantry Mama]]
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:PROPERTIES:
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:ID: 951a38c6-417f-4019-8351-70d9020b25eb
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:END:
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*** DAY 1
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1.00pm – Feed sourdough starter
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5.00 pm – Premix and Autolyse (while I cook dinner)
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6.30pm – Form into a smooth ball. Rest for 30 minutes.
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7.00pm – Perform 4-6 sets of stretch & folds over next 2 hours.
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9.00pm – Cover and leave on bench overnight for bulk ferment if temp right (adjust starter as necessary).
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*** DAY 2
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6.00am – Shape & lift into banneton/bowl & into the fridge.
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(I could bake my bread from around 2pm today if I wanted to, I just prefer a longer cold ferment).
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*** DAY 3
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2.00pm – 32 hours later place into hot oven.
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7.00pm – finally cut into delicious sourdough!
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** Soda bread
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:PROPERTIES:
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:CREATED: [2023-11-08 Wed 18:07]
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:END:
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