All posts tagged: preparation time: long

Delicious Mini Pasties with Lentils and Coriander Filling

Name and pronunciation: paszteciki [pah-sh-teh-cheekey]Description: lentil-filled pastiesType of cuisine: Eastern European —  These little treats are my family and friends’ absolute favourites. They are easy to make, they just take a little planning, and remember to make lots, since they disappear very quickly! The yeast dough rises in a fridge overnight, so it is a little different than basis yeast dough. It resembles something in between yeast dough and shortbread, flavourful and yet delicate and crispy. You definitely need to try them! — At least 20 servings (depending of the size of your pasties) • Preparation time: about 60 minutes (rising overnight) — Tips: 01Prepare the dough in the evening and let it rise overnight in a fridge. 02Try different fillings! Everything resembling pâté, either made with meat or legumes, will be fine. — Ingredients: Dough:✽ 350 g all-purpose flour✽ 250 ml warm milk✽ 100 g soft butter✽ 4 egg yolks✽ 7 g instant yeast✽ 1 tablespoon sugar✽ ¾ teaspoon salt Lentil filling:✽ dry lentils✽ 1 bunch fresh coriander✽ salt✽ pepper — Method: 01Sift the flour to a large bowl, add the yeast, milk and sugar. …

Our Eastern Kitchen - Easy Sourdough Bread - Recipe - Food Photography

Easy Sourdough Bread

Name and pronunciation: chleb na zakwasie [h-leh-p • nah • zack-fah-sheh] Description: sourdough bread Type of cuisine: Eastern European — There are many different recipes for a sourdough, some more difficult than others. This is a perfect one to start your wild yeast adventure. Sourdough bread always takes a while, but this method does not take a lot of effort, just time, which is a great advantage. — Approximately 1.5 kg loaf (or two smalls ones) • Preparation time: about 30 minutes • Resting time: 3 x 12 hours • Baking time: 45 minutes — Tips: 01I find it easier to bake two smaller loaves than one large one. 02To bake, use any cake form, but bread crust needs moisture and high temperature, so I get best results using cast iron pots. 03Always line your forms with parchment paper. 04If your oven does not have a steam function, place a bowl of hot water next to the forms. 05Use bread flour of any kind you like. I usually mix white and whole-wheat flours 50/50, but you can also add …