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Author Archives: adamcloete

WALNUT AND FIG SOURDOUGH BREAD

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WALNUT AND FIG SOURDOUGH BREAD
BAKE: 40 mins to 45 mins
Makes: 1 large loaf, 20 slices
https://www.foodloversrecipes.com/2018/10/tartine-sourdough-with-starter-process/
1 1/4 cups ripe (fed) sourdough starter
1 cup water
3 cups all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon instant yeast (optional)
1/2 cup diced dried figs or cranberries
3/4 cup walnuts, roughly chopped

Combine the starter, water and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour.
After an hour, add the salt and yeast (if using), and knead the dough with your mixer’s dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs or cranberries.
(I don’t. I have never used mixers. I use my hands – very therapeutic!) Continue reading→

ROASTED VEGETABLE SOUP

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ROASTED VEGETABLE SOUP
Recipe posted by Annie Goussard Newton
FOOD LOVERS RECIPES
(makes 4 cup servings or 2 large bowl servings)
For the roasted vegetables:
6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato)
3 tablespoons olive oil
leaves from 4 sprigs of fresh thyme
salt and pepper

For the base:
1 tablespoon olive oil
1 cup diced yellow onion (1 small or ½ large)
½ cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) Continue reading→

POTATO-TURNIP LATKES FRIED IN DUCK FAT

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POTATO-TURNIP LATKES FRIED IN DUCK FAT
Makes: 6 to 8 servings
2 medium russet potatoes (about 1 ½ pounds), peeled
1 large turnip (about 10 ounces), peeled and quartered
½ medium yellow onion (about 5 ounces), cut into quarters
2 large eggs, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves
1 ½ teaspoons kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
6 ounces duck fat or 3/4 cup vegetable oil, plus more as needed
Applesauce, for serving (optional)
Continue reading→

KETO ORGANIC CHICKEN BREAST

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KETO ORGANIC CHICKEN BREAST
Keto organic chicken breast, with steamed bell peppers, and kale, topped with Havarti cheese and served with homemade beetroot-cashew dip.
4 skinless, boneless chicken breasts (I keep left overs for salads)
6.7 oz each = 201 calories per breast
4 tsp dried hibiscus tea: 0 calories
20 g of quinoa cream of mushroom soup mix: 70 calories (divide by two for caloric value for one person) = 35 calories
Maldon salt to taste: 0 calories
Organic dark kale: 100 g: 49 calories (for two ppl)
(divide by two for caloric value for one person) = 24.5 calories per person
Mixed bell peppers, sliced: 200 g: 40 calories (for 2 ppl) Continue reading→

HEALTHY ROASTED CHICKEN DINNER

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HEALTHY ROASTED CHICKEN DINNER
Healthy roasted chicken dinner with home-made mushroom pan fried patty, served with steamed sweet potato strings and green onions, steamed dandelion greens, and chicken juices gravy.
One whole chicken roasted: Calories per 100 g – 151 calories
Rub with:
1 tablespoon pure, raw honey 60 calories
1 tablespoon sugarless cherry spread 40 calories
1 tablespoon ground coriander 16.2 calories
1 teaspoon maldon salt 0 calories
1/3 cup low-salt chicken stock 5 calories
1 tablespoon flour 28.5 calories
Continue reading→

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