Sun-dried Tomato Bread with Onions

Some yeast doughs require kneading, other do not. But apparently the ancient Egyptians believed in through kneading. According to the historian Herodotus, "Dough they knead with their feet but clay with their hands."
An unusual and delicious Sun-dried Tomato Bread with Onions is specially good served with salads, soups and stews.



Adapted from Carina Forum

Ingredients:

• 6 cup bread flour
• 3 tsp kosher salt   
• 3 tsp sugar
• 1 oz fresh yeast or 2 envelopes active dry yeast
• 1 2/3 cups mineral sparkling water at room temperature
• 2 Tbsp. tomato puree
• 3 Tbsp. oil from jar of sun-dried tomatoes
• 2 Tbsp. + 1 Tbsp. olive oil
• 3/4 cup sun-dried tomatoes, chopped
• 1 large onion chopped

Directions:
Heat 1 tbsp oil in a frying pan, add chopped onion and cook over a low heat until softened and lightly browned.  Sift the flour into a bowl.
Dissolve the yeast in the small amount of water, add the sugar, 1 tbsp flour, stir well and leave for 10-15 min. Mix the tomato puree into the remaining water, until evenly blended, add the dissolved yeast and mix well.

By mixer: In the bowl of a stand mixer fitted with the paddle, gradually mix the flour into the liquid ingredients, make elastic dough.  Add the salt and oil in the end. Switch to the dough hook and knead the dough on medium speed until smooth and elastic, 6 to 8 minutes.

Form the dough into a ball and place in a lightly oiled bowl. Turn to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.

Knock the dough back, and add the tomatoes and onion. Knead until evenly distributed through the dough.

Shape into four rounds and place on the greased baking sheet. Cover with a dish towel and leave to rise again for about 45 minutes.



Preheat the oven 460F.
Place a tray with the hot water to the bottom of the oven. Place the bread into the oven, after 5 min reduce the temperature to 350F and bake for 35-40 min or until the loaves sound hollow then you tap them underneath with your fingers.
Leave to cool on a wire rack.

Red Cabbage Salad with Carrots and Apples

Serves : 4

Ingredients:

• 1 cup carrots, shredded
• 2 cups sliced red cabbage
• 1 apple shredded
• 1/2 red onions, thinly sliced
• 1 cup shredded lettuce
• 2 Tbsp chopped fresh cilantro leaves
• 2 tsp fig balsamic vinegar
• 3 Tbsp. hemp oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:
Combine all ingredients in a large bowl and toss well to mix.

Persimmon Bundt Cakes (Fat Free and Vegan)

Adapted from FatFree Vegan Kichen
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

• 1 1/4 cups Fuyu persimmons, cubbed
• 1 Tbsp. lemon juice
• 1 Tbsp. coconut oil
• 2 Tbsp. unsweetened applesauce
• 1/2 cup agave nectar 
• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ginger
• 1/2 tsp freshly grated nutmeg 
• 1/2 tsp salt
• 1/4 cup raisins

Directions:
Preheat oven to 350. Oil or spray a bundt pan.
In a small bowl, mix the persimmon, lemon juice, coconut oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins.



Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes, if you using a pan for one bundt cake. (My bundt pan with 6 small bundt cakes took 30 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.



Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day.

Beef and Guinness Pie with Chanterelle Mushrooms

Comforting and substantial main-course pies are always welcome. Winter chills are warded off with a classic Beef and Guinness Pie. Beneath a crust of crisp yet flaky puff pastry, a tasty, rich stew of tender beef and vegetables, and earthy mushrooms.
The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.



Last spring, my husband and I flew to England, where we met with an old dear friend of ours that took us to some very interesting spots. We did not only see London, but we also saw old villages on its outskirts with beautiful blooming plains.



We even came upon the town where the Harry Potter movie was being filmed.
For more photos from England please visit here.



During our travels, we dined in one of these small towns, and my husband had a wonderful dish Beef and Guinness Pie. Not long ago, our dear English friend sent us the recipe for this dish that we so liked. I decided to prepare it at home, and it came out unquestionably delicious.



Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Serves: 6

Ingredients:

• 3 Tbsp. sunflower oil
• 5 rashers streaky bacon, chopped
• 1 3/4 lb stewing steak, excess fat removed, cubed
• 2 medium onions, chopped
• 2 Tbsp. plain flour
• 1 tsp. mustard seeds
• 2 carrots chopped in to cubes
• 1/2 lb mushrooms (I used Chanterelle Mushrooms)
• 2 tsp tomato puree
• 150 ml Guinness
• 200 ml hot beef or chicken stock
• 3-4 thyme sprigs
• handful parsley, chopped
• 1 lb pack puff pastry
• 1 beaten egg, to glaze
• salt and pepper to taste

Heat 1 tablespoon of the oil in a large saucepan and fry the bacon until crisp. Remove, drain on kitchen paper and set aside. Fry the onions in the rest of the oil until softened. Tip in the steak and fry until browned, stirring often. Stir in the flour and cook  for 2 minutes. Stir in the tomato puree and mustard powder, pour in the Guinness and stock, then keep stirring until the mixture thickens. Add the carrot, mushroom, thyme and fried bacon, then lower the heat and cover the simmer for 1 1/4 - 1 1/2 hours, until the meat is really tender, stirring occasionally.

Remove from the heat, discard the thyme springs  and stir in the parsley. Season and cool. Tip the cooler mixture into ovenproof pie dish.

Preheat the oven to 350F. Roll out the pastry on a lightly floured surface, cut 1 inch wider than the pie dish. Brush the dish rim with egg and stick the pastry to it. Brush the pastry top with egg. Bake for 20 minutes, or until the pastry is golden. Serve with some veg, such as mashed potato and shredded greens.

Tip: To prepare in advance, the meat filling can be made the previous day and stored overnight in the fridge until needed.