Friday, 12 July 2019

Rach Eats Lunch: Cheat's Sourdough

Sourdough made with yoghurt recipe

Cheats sourdough recipe

Hello again! I've not written in ages... no, really. I have had the longest break from writing and cooking... I think they call it burn out. But it really had to happen, because there's only so long you can be a machine, churning recipes out five days a week with no break. Sometimes you just wanna eat food for you and not for the whole internet. Which has meant a lot of vegetarian chicken nuggets have been consumed in this time. Sorry not sorry. I have, however, missed posting online which has meant you've missed out on a lot of random stuff that's happened to me since I had a break. Stuff like... sitting on the Iron Throne, going to Bath, driving up mountains and going 300ft underground, oh, and walking behind waterfalls too. I have had so many adventures that I'm hopefully going to write a few travel guides for the blog... you know, standard.

Anyway - today's recipe is a cheater, mainly because I have this tub of soya yoghurt in the fridge that is a week past its best, and I really don't wanna waste it... so I've turned it into a loaf of sourdough. Actual sourdough is a total pain to make by hand. You have to make a starter first, which basically involves flour and water and then chucking half of it away and adding more flour every day for two weeks. I mean... why would you do that? It's wasteful, to say the least. This way is quick and easy because the sourness comes from your gone off yoghurt and it takes the same amount of time as your usual loaf of bread does. So... here we go, huns...


(Fake it till you make it)

Makes 1 loaf

You'll need:
300g self raising flour, plus extra for kneading
7g fast action yeast
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lukewarm water
250g plain soya (or full fat natural) yoghurt, gone off

(Rach's Note: My yoghurt is at least a week out of date, and soya yoghurt is pretty much indestructable I think - apart from the smell. Just make sure there's no mould on it before using...)

1. Start off by adding the flour, salt and yeast to a large mixing bowl. Measure out the yoghurt into a small bowl and tip in the lemon juice. Stir the yoghurt and allow it to curdle a little.

2. Add the yoghurt and lukewarm water to the flour mixture and stir it up until it makes a sticky wet dough. Cover the top of the bowl with clingfilm and leave it in a warm place for an hour until it doubles in size.

3. Flour a surface and tip the dough onto the flour. Coat it gently with a bit more flour and knead it gently. Roll it into a ball and place gently into a greased loaf tin (about 1lb). Allow it to rise for about half an hour in a warm place.

4. Preheat the oven to 180℃, (Oh how I have not missed saying that) and pop the loaf tin into the oven for 30-35 minutes until completely risen, golden brown, and it has a hollow bottom when you tap it. Leave it to cool on a cooling rack for about half an hour, then you can slice it open and eat it!

I love this bread - it's one of the best I've made, and it tastes pleasingly sour without being too over the top. I'd highly recommend trying this recipe!

Friday, 5 July 2019

Rach Eats Lunch: Oat Bread

Best oat bread recipe

Oat bread recipe

Crikey - is it Monday already? Whaaaat. Our stars seem to have aligned and we are both Monday-ing together, which is always good. But oh my god, am I feeling it this morning. I didn't really get up to much this weekend but I think my body's just decided to have another chronic fatigue flare up, which is why all I've wanted to do today is lie flat. And I did do that, for half an hour. But I want to have yet another lie down. I'm starting to see my own signs of a flare up now, and I think one of them is being too tired to reply to people! Also, feeling like sleeping all damn day, and even feeling like cancelling plans. I think finishing poorly week has a LOT to do with it. I need to take some of my Spatone, fast. Also, does anyone else get reverse PMT? I do, and it's been crap, quite frankly!

Today's recipe is a bit new to me, I've never made any bread with ingredients other than flour before. But here I am, making oat bread. It's going to be like one of those half and half loaves you see in the shops. One day I'll tell you the story of how I got very cross at someone for calling people who eat half and half loves faddy. I don't think the Co-op was the place to have that kind of disagreement, but calling anyone faddy for being different is just plain rude, so it was kinda deserved...


(Got my oats)

Makes 1 loaf

You'll need:
160g self raising flour
75g porridge oats
7g fast action yeast sachet
1/2 teaspoon salt
2 tablespoons olive oil, plus 2-3 sprays for greasing
150ml lukewarm water
1/2 teaspoon porridge oats, for sprinkling!

1. First up, measure out the self raising flour, yeast and salt into a bowl. Stir it round and add the olive oil. In a blender, add the porridge oats and then whizz it up to a fine floury powder. Add that to the mixing bowl too.

2. Pour in the lukewarm water (half and half boiled water and cold water, allowed to cool) and mix until it makes a stiff, solid dough. Oooooooh! Wrap the top of the bowl in clingfilm and leave in a warm place for an hour.

3. When you're ready, flour a surface and tip the dough onto it. Knead it as much as you can, and then shape into a ball. Grease and line a small, 1lb loaf tin, then gently pop the dough ball inside it, cover with a clean tea towel and leave in a warm place to rise for about thirty minutes.

4. Next, preheat the oven to 180℃, then gently oil the top of the bread dough and sprinkle some porridge oats on top! Place the loaf tin straight in the oven for 25-30 minutes, covering with foil if it browns a bit too much. When you lift the bread out of the tin and tap it, it should have a hollow bottom! (LOL) Allow the bread to cool right down (about another half an hour) on a cooling rack.

5. And then... it's ready to eat! Serve with cheese or hummus or whatever you fancy!

Oh this was so good. So flavoursome and delicious and just... so delicious! I fully recommend this recipe. Try it!

Friday, 28 June 2019

Rach Eats Lunch: Spicy Curry Chicken

Spicy curry chicken recipe

Well today, I am rather emotionally hungover. Thankfully my big side hustle problem has been figured out, with a bit of luck, and so there's that bit of normality sorted. Unfortunately I'm still a very angry being, and I'm just really snappy and irritable and just a right pain in the butt, quite frankly. I've got a burp trapped in my throat and it is very, very annoying. I've even taken to Google, and I'm breathing through my nose with my gob shut to try and see if that helps. Wish me luck, because the burps I am having are the sicky kind and nobody likes those burps. Why am I talking about burps on a food blog, anyway?

Today's recipe is inspired by one I tried making during the Great Blog Drought Of February 2019 and it was so laughably bad I decided against posting it. So I'm trying again, but this time I'm doing a better job of it. Thank goodness for that.


(Ooh, spicy)

Serves 1

You'll need:
1 chicken breast
1 teaspoon each garlic, paprika, cumin, turmeric
2 tablespoons each tomato puree and chopped tinned tomatoes
1 tablespoon plain soya yoghurt
1 large handful frozen butternut squash cubes
1 small bag microwave cauliflower rice, to serve
1 small handful plum cherry tomatoes, halved

1. Start off by lining a baking tray and preheating the oven to 180℃, then slap the chicken and butternut squash on a tray. In a little bowl, add the spices, tomato puree and chopped tomatoes. Mix it all together until it makes a fairly loose paste. Add the plain soya yoghurt and stir, then coat the chicken with the mixture and pop it straight in the oven for 25-30 minutes until piping hot.

2. Make up the microwave cauliflower rice as per packet instructions and then pour it into a bowl.

3. Take the chicken out of the oven and arrange it on top of the rice with the butternut squash. Serve immediately with the halved cherry tomatoes.

And with that, lunch was served and it tasted really, really good. This one is well worth it for days when you've got little time but still want something lush. Do it.