Ever wondered what to make with the ingredients you found in your pantry? Or did you always want to know a few specifics about different food groups and products?
You might get your answers here!
The first part of this article will focus on an ingredient or food group. Then, I will give you two recipes, one quick and easy, and one more time consuming.
Today is all about ... GRAINS!
Grains might seem boring from today's point of view, but they have an incredibly rich history. Thousands of years ago, humans started growing cereal grains for consumption.
Those were the early days of farming and planting and harvesting crops meant that humans did not have to gather all their food like they used to.
Of course, growing any type of food over a prolonged period of time makes it evolve and sometimes diversify.
While there is seven main types of cereal that are being cultivated worldwide - such as barley, wheat, or rye, there is many more different subtypes.
Did you know that rice counts as type of cereal grain? Same goes for corn alias maize. This might already show you that there are many more uses for grains other than making flour.
Have you ever made a curry or hummus and fancied some bread with it? This is my go-to recipe for some quick flatbread and you will only need 10 minutes for it!
Ingredients:
- 200 grams flour
- 100 ml water
- 3 tbsp olive oil
- 1 pinch of salt
Put a non-stick pan on your stove and heat it up. Do not put oil or any other fat in it.
Mix all the ingredients until the dough is smooth. Form small ball and flatten them.
Put them into the pan and turn once you can see dark brown spots.
This recipe is one to impress. We have to thank the wonderful Nadiya Hussain for this gem called bread crown. I have also put my own spin on the recipe, which is why I am giving you options.
Ingredients:
- 250 grams flour
- 1 tsp salt
- 7g yeast
- 2 tbsp dried rosemary
- 50 grams butter
- 135 ml milk
- 1 egg
- 120 grams olive tapenade or green pesto (you can get storebought pesto or make it by mixing and pureeing garlic, almonds, olive oil, parmesan cheese, and greens like basil, arugula, or radish greens)
- 150 grams soft cheese (if you like a stronger taste, go for blue cheese, if not go for a mild cheddar)
- Fresh rosemary for decoration (optional)
Instructions:
Mix the flour, salt, yeast, dried rosemary, and butter in a bowl. Then add in the milk and egg and knead for around 5 minutes.
Cover the bowl and let the yeast do its work, around 1 to 1 1/2 hours. Meanwhile prepare a baking tray.
Roll the dough out into a rectangle, approximately 1-2 cm thick. Spread the tapenade or pesto evenly, then sprinkle the cheese on top.
Roll it into a log and cut in half. Then turn the insides up so you can see the filling swirls. Put both halves next to each other and start tangling them by crossing the right one over the left one and repeating with the new right one.
Once finished, put the ends of your new braid-log together so that it forms a crown. Put it on the baking tray and let it rest for another half hour.
Turn the oven to 220°C and bake for around 25 minutes. Take out once the top gets too brown. Then cool and sprinkle with the fresh rosemary.
Disclaimer: All recipes have been tried and approved by me. If there is anything I haven't tried myself, I'll let you know! Also I'm making sure that all ingredients have been available during the middle ages.
That's it for today! I wish you all some happy cooking!
