Posted 13 November 2012 - 12:28 AM
Irish soda bread:
Greek olive bread:
More recipes are welcome!
Posted 17 November 2012 - 02:00 PM
2 pkg. yeast
1 3/4 c. water
2/3 c. oil
1/2 c. sugar or honey
1/2 tsp. salt
3 c. flour (all-purpose)
Mix together above ingredients. Then add 3 cups additional flour. Turn out on floured surface. Let rise for 1 hour or until double in bulk. Punch it down.
For Kashrut only: Take "Challah", put in oven. Shape into 2 loaves or place in loaf pans. Let rise an hour. Brush with egg and water. Bake at 350 degrees for an hour. Cool on wire racks.
Posted 17 November 2012 - 10:31 PM
Grustle is an ancient dish served to honor special guests. This recipe does not include the elaborate traditional sanctification rituals, however some woodsprites will have to be caught in time and hung to dry at full moon till tender in preparation.
90 gr. - finely ground dried breadcrumbs ( of any species ) preferably made by homemade bread made 2 to 3 days before.
4 tablespoons – sunflower oil, squeezed from fresh harvest and filtered till crystal clear
75 g - oonions, freshly killed, cleaned and diced
400 gr – woodsprites * , rinsed, dried in moonlight till tender and cut into 2.5 cm cubes
450 gr – shelled pods ( peas ), thawed if you managed to have them frozen
2 – Gentoo or chicken eggs, whisked with fork
2 tablespoons – ( or to taste ) very fine chopped dried hob gob’s teeth or otherwise fresh garlic ( depending on future plans that evening with expected company )
1.5 table spoons – ( or to taste ) freshly shopped zazza oewawa ( jalapeno, chili or other hot stuff as long as its fresh and vegetal )
60 grams – blanched almonds, roasted, toasted and ground ( make sure you have spare pestle around )
2 teaspoons – garam masala ( yep, it’s grinding again )
½ teaspoon – fine ground salt
½ teaspoon – ground dried black peppers
Start fire, build small oven and preheat till 180 c / 350F
Pour yourself a small glass of whatever tickles you while preparing. Some excellent music in the background does wonders to the dish too, but don’t forget to free and tip the musicians after.
Heat oil in large pan, add oonions, hobgob teeth/garlic and zazza, sauté for 2 minutes. Stir in the garam masala, salt & pepper and sauté for further minute. Don’t go afk now.
Add the woodsprite blocks, carefully turn them to cook and brown all sides. Then add the pods, cover pan and cook for another 4 minutes till pods are quiet and tender. Remove from heat and allow to cool
Have a sip, bath and a (ritual) dance, when both cool place the woodsprite mixture in a food processor and add the slightly whisked egg. Pulse on and off to blend all ingredients, but don’t kill it, scrape sides if needed with wooden spoon. Check if oven is getting at right temperature, add branches if needed.
Transfer when happy the mixture to a bowl, and then add the very important breadcrumbs and pieces of almonds. Mix with a wooden spoon gently but thoroughly to combine the last ingredients together.
Take a small ( 20x20 cm ) ovenproof dish and grease it slightly, line the base with baking paper and grease that too (slightly). Place mixture in the dish and spread evenly, bake in ready hot oven for 20 minutes until firm. Allow to cool, turn over on chopping block, then cut into 2.5 cm cubes.
Serve at room temperature or slightly above build in a pyramid shape on serving dish or your best shield in middle of table, add decoration and appropriate side dishes and drinks to taste. Consume before 3 moons have passed.
Variations of the bread used for the crumbs in this dish will vary the taste every time, by ancient tradition the judgment of skill of the maker of this dish is based on this vital ingredient only.
* if out of season one could substitute them with tofu / soja / protein blocks, but check before serving to company if the taste is up to the same standard as if fresh woodsprites were used.
Edited by Nardo Lala, 30 November 2012 - 04:33 PM.
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