Ingredients

Source

Directions

1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

:PER SERVING 471 kcalories, protein 25g, carbohydrate 27g, fat 30g, saturated fat 11, fibre 10 g, sugar 7g, salt 4.63g
:Easily doubled
:PREP 5 mins
:COOK 10 mins m

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-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Spaghetti with thyme-flavoured carrot pesto
Categories:	Pasta, Vegetarian
Yield:	4 Servings

Ingredients

Source

Directions

1. Cook pasta until firm to bite. Sautée carrots, shallots and chili pepper in hot oil, salt and pepper and caramelise with honey. Cook on low heat about 5 minutes. Add the thyme leaves.

2. Toast pine nuts in a pan until golden. Add parmesan and pine nuts to the vegetable mixture and blend coarsely.

3. Arrange pesto with spaghetti, garnish with pieces of goat’s cheese and fresh thyme.

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Ingredients

Source

*	modified version of Daniel Leader, Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers* ISBN 978-0393050554

Directions

PREPARE THE SOURDOUGH AND SOAK THE SEEDS: Twelve to 24 hours before you plan to bake, refresh your rye sourdough. In the bowl of your stand mixer stir together 10 grams sourdough (100 % Hydration), 17 grams rye flour Type 1150 and 23 grams water. Cover. Pour the hemp seeds into a small bowl and cover them with 175 g grams water. Soak them overnight uncovered, so that they plump and soften. They won’t absorb all the water.

MIX THE DOUGH. Drain the seeds and save the liquid and fill up to 350 grams. Stir down the rye sourdough, which will have bubbled up during fermentation, to invigorate and deflate it. Pour the water over the sourdough in the bowl of a stand mixer. Stir in the soaked seeds, bread flour, ryes flour and salt with a rubber spatula.

KNEAD THE DOUGH. By machine: Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the hook and the sides of the bowl. Drape a piece of plastic wrap over the dough and let it rest in the bowl for 10 minutes. Turn the mixer back on to medium-low and knead until the dough is firm, smooth, and slightly elastic, 5 to 7 minutes more.

FERMENT THE DOUGH. Roughly form a ball with the scraper and cover the bowl. With masking tape, mark the spot on the container that the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature (20 to 24 °C) until it doubles, reaching the maskingtape mark, 2 to 2 1/2 hours.

DIVIDE AND SHAPE THE LOAVES. Lightly flour the counter. Uncover the dough and scrape it out. With a bench scraper or chef’s knife, cut the dough into 2 equal pieces (17 ounces, 482 grams each). Shape each piece of dough into a loaf pan. Nestle each one into a pan, seam side down, pressing it gently to fit. Cover with plastic wrap.

PROOF THE LOAVES. Let the loaves rise at room temperature until they have expanded to one and a half times their original size, spreading the sunflower seeds, 1 to 1 1/2 hours. When you press your finger into the dough, your fingerprint will spring back slowly.

PREPARE THE OVEN. About 20 minutes before baking, heat the oven to 205 °C.

BAKE THE LOAVES. Place the loaves on the middle rack of the oven. Bake until they pull away from the sides of the pans and their crusts are deep brown, 35 to 45 minutes.

COOL AND STORE THE LOAVES. Pull the loaves from the oven. Bang the edge of the pans on the counter to release the bread. Invert them onto a wire rack and then flip right side up. Cool the bread completely before slicing, about 1 hour. Store cooled loaves in a brown paper bag at room temperature. They’ll taste even better the day after you bake them.

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