Saving at home – Bread with zucchini, raisins and lemon

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we go with another kind of bread with a delicate taste… so good that it can be compared to a dessert!

Don’t worry if the zucchini will lose a lot of water, it will serve to flavor the bread and make it softer. I suggest you to prepare this bread (but also the other types of bread), before going to sleep: it is an excellent antistress and you can let it rise all night in order to become lighter and softer.

This bread is delicious sliced and toasted with butter (or other spreadable cream) and jam, or eaten warm, alone.

Let’s start:

BREAD WITH ZUCCHINI, RAISINS AND LEMON

Ingredients for 1 loaf: 1 small courgette – 300 g flour – a sachet of 7 g baking powder with rapid action – the peel and juice of 1/2 lemon or 1 tablespoon of packaged lemon juice

Preparation:

Grate the courgette finely in a large bowl. Add the flour and the yeast to the courgette, and then put the raisins. Mix everything with a wooden spoon, making sure the courgette does not crumble.
Pour the lemon juice into a scoop, add the grated lemon zest and warm water until it reaches 150 ml of liquid (less than usual compared to flour portions, since the zucchini loses water). Make a fountain in the middle of the dry dough and pour in almost the whole amount of lemon juice and water. Stir to form a thick dough, adding if needed the rest of the liquid.

Pour the dough on a slightly floured work surface and knead for about 10 minutes. Let the dough rest for half an hour, with a towel on top to keep the warm.
When the dough is grown, remove the air from the inside and put it in a lightly oiled pan, or silicone, about 1/2 kg (about 17 x 7 x 6 cm). Cover it with cling film and let it rise again (the second part of the leavening), for at least another half an hour. The ideal would be to let it rise overnight. Just before the end of the leavening, preheat the oven to 180° C.

Make a cut on the upper part of the dough. Put the pan in the preheated oven and cook for 35 minutes; the loaf should be golden and crisp, light and sound empty if you beat on the bottom. Remove from the oven, remove the loaf from the pan and let it cool on a grill, then slice it and serve.

Enjoy your meal!

original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.

Saving at home – Grilled cabbage scones

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The grilled cabbage scones are a great idea for breakfast both in the sweet and salty version.
They are extraordinarily easy to do and, once removed from the pan, they are excellent with a little butter, yogurt or a drop of lemon juice.

For the sweet version, simply replace the cabbage with raisins or other dried fruit. This is great served with a red fruit jam.

Let’s start:

GRILLED CABBAGE SCONES

Ingredients for 4 people: 70 g finely sliced cabbage or other leafy vegetables – 200 g avoidant flour (or 200 g simple flour plus a teaspoon of baking powder or baking soda) more than the flour for kneading – 1 teaspoon of baking soda – a pinch of salt – 50 ml milk or 2 tablespoons white yogurt and a drop of water – 2 eggs – oil for frying

Preparation:

Put the minced cabbage or other leafy vegetables in a bowl. Pour over the flour, add the baking soda and salt, if you use it, and make a fountain in the center.

Pour the milk or yogurt with the water, into the fountain and break the eggs.

Mix with a wooden spoon until an elastic dough is formed but not too sticky. Work the dough for a few minutes on a well floured work surface, then crush it to a thickness of about 2.5 cm. With a cookie cutter of about 8 cm, cut the individual buns.

Heat a little oil in a pan and put in the buns. You will have to cook them a few at a time. Fry over medium heat for 2 minutes on each side, or until they are golden. Repeat until all the scones are cooked. Serve hot.

TIPS: they are excellent with soft cheeses – such as goat cheese, feta or brie – or even with cheese such as grated Cheddar added into the dough before cooking.

For a more nutritious dish, you can serve it with eggs and some cold cuts.

Enjoy your meal!

original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.

Saving at home – Chickpea and tomato loaf

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

I love this bread! Depending on how much you crush the chickpeas, you will get a more or less soft bread.

If you use whole chickpeas, instead, you will have a more consistent and crisp dough.

Let’s start:

CHICKPEA AND TOMATO LOAF

Ingredients for 1 loaf: 240 g canned chickpeas (drained weight) – 300 g plain white flour plus the dough needed – a 7 g sachet of baking powder with fast action – a handful of freshly cut rosemary – the zest and juice of 1/2 lemon or a teaspoon of lemon juice in the bottle – 1 large tomato, seedless and cut into small pieces

Preparation:

Drain the chickpeas, rinse thoroughly and put in a large bowl. Crush them with a potato masher to soften the skins and remove them when the chickpeas are separated (it is not essential but it is definitely worth it for the final result!)
Add the flour, yeast, fresh rosemary and finely grated lemon zest to the chickpeas, and mix all together with a wooden or silicone spoon. Then pour the tomato pieces.

Pour the lemon juice into a measuring cup and add warm water to reach 160ml of liquid. Make a fountain in the middle of the chickpea and flour dough and pour half of the liquid, stirring together. Gradually add the remaining liquid to form a soft and sticky dough but firm enough to take shape.

Lightly flour the working surface, then put the dough on top and knead for 10 minutes. Punch it, beat it, shove it with your knuckles – it’s like a stress ball but much more fun! Put the dough back in the bowl, cover with a towel or plastic wrap and let rise for 2 hours. Looks like a long time but the end result is a wonderfully lightweighted bread with a delicious crust.

Resume working the leavened dough, give it the shape of a rugby ball and put it in a lightly greased pan of about 1/2 kg (about 17 x 7 x 6 cm), then cover and let grow for half an hour. A little before leavening, preheat the oven to 220° C.
Put the pan in the preheated oven and cook for 30 minutes, until the bread has grown and golden. Remove the loaf from the pan and let it cool on a grid.

This bread can be stored for 3 days, wrapped in plastic wrap.

If you want a stronger flavor, you can replace the fresh tomato with 5 or 6 chopped dried tomatoes.

Enjoy your meal!

original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.

Saving at home – Crackers

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we will see how to make a bread with a crispy result like crackers (unleavened bread – that is without yeast).

You just need flour and water to make it.

To enhance their taste, you can season them with extra virgin olive oil and rosemary herbs before serving.

Let’s start:

CRACKERS

Ingredients for 4 people: 375 g (3 cups) of simple flour, plus other flour for kneading – 1 teaspoon salt – 235 ml water

Preparation:

Put the flour and salt in a large bowl. Make a fountain in the middle using your hand or the back of a wooden spoon and slowly pour the water into it. Quickly add the flour and water mixing with a wooden spoon.

When you have formed a consistent dough, turn it over on a floured work surface and knead for 10 minutes with the palms and knuckles of your hands. Divide the dough into approximately 20 pieces (about the size of a walnut). Make the balls, flatten them to a thickness of a couple of millimeters with the palm or a rolling pin, and pierce them lightly with a fork.

Place the dough balls on a lightly oiled baking pan and cook in the preheated oven for about 8-12 minutes, or until it becomes crispy on the edges.

Remove from oven and let cool on a grill before serving or storing.

Enjoy your meal!

original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.