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Banana Bread

Banana Bread

Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time1 hr
Total Time1 hr
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 300 g Khorasan flour organic
  • 1 tsp Bicarb soda
  • 2 tsp Baking powder
  • 1 tsp Sea salt
  • 3 medium Bananas very ripe
  • 4 Eggs Organic, free range
  • 80 g Unsalted butter, uncultured Or oil if you prefer
  • 200 mL Cultured cream/Sour cream/Kefir cream/Buttermilk/Kefir milk
  • 150 g Activated pecan nuts optional
  • 150 g Couverture choc cips optional

Instructions

  • Preheat your oven to 170C
  • Using your TM (turbo 3-4 times) or hand held mixer/food processor, mix well khorasan flour, bicarb soda, baking powder and sea salt - Leave aside
  • Whizz in your TM bowl (speed 4, 1 min) or use a hand held mixer, food processor until well mixed - bananas, eggs and butter.
  • Add cultured cream (or sour cream, kefir cream, buttermilk, or kefir milk)
  • Add all of the flour mixture above Mix well but do not overmix or your bread will be tough, for TM use speed 4-5, 20-30sec only.
  • Optional, add pecans and/or couverture choc chips (Callebaut, Valrhona...)
  • Mix well by hand is my preference but you can use your TM on reverse 10 sec speed 6
  • Put in your buttered and lined loaf tin, I use my medium size tin, measuring (25x12cm and 10cm high).
  • Bake for 1-1hr 15 minutes until brown and a skewer inserted in the middle of your cake comes out clean.

Minestrone

Minestrone

Yoke's MINESTRONE with sprouted black quinoa, lentils, beans and cavolo nero This is not a precise recipe like my sourdough bread or cakes... I hardly ever use recipe when I cook (too hard, too lazy). So taste often and use your instinct... experiment, you can't go wrong with minestrone... I find this soup taste best the next day... add more water every time you warm it up, and stir to stop it burning on the bottom...I like my minestrone thick!
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • Black quinoa few days before soak, sprout and cook
  • Borlotti beans few days before soak, sprout and cook
  • Kidney beans few days before soak, sprout and cook
  • Chickpeas few days before soak, sprout and cook
  • Lentils raw, don't cook
  • Carrots
  • Fennel bulb
  • Celery
  • 1 Onion
  • 3-4 Garlic cloves
  • 3 small Hot chorizo (or pancetta) omit if vegetarian
  • 1/2 cup olive oil
  • Marjoram and/or Parsley or any fresh herbs from your garden
  • 2-3 punnets Ripe red cherry tomatoes
  • 1 medium potato
  • 1 1/2 - 2 L Beef bone stock
  • 2 tbs Thermomix stock paste or the rind of parmesan cheese
  • 1 cup Passata bottled, NOT tinned
  • Parmesan cheese to taste
  • Cavolo nero or silverbeet

Instructions

  • few days before soak, sprout and cook black quinoa, borlotti beans, kidney beans, chickpeas
  • Use a large heavy cast iron pot...(i use my old 28cm Le Creuset) to make "sofrito" using equal amount of finely chopped carrots, fennel bulb, celery and 1 onion. Smash 3-4 fat garlic cloves and add 3 small hot chorizo, diced into small cubes or pancetta, or omit if you are vegetarian
  • Heat gently lots of extra virgin olive oil (half a cup), add sofrito, some marjoram or any fresh herb from your garden, sprigs of parsley
  • Saute (and sweat) for 20-30 minutes on gentle heat, add oil if required
  • Add more EVOO... Add 2-3 punnets of ripe red cherry tomatoes Add 1 medium potato, diced into small cubes Saute for 5-10 mins until tomatoes burst Make sure nothing burnt...
  • Add 1 1/2 - 2 litre of good beef bone stock Add 2 tbs Thermomix stock paste and/or the rind of parmesan cheese
  • Add your cooked beans, chickpeas... but not your quinoa! a cup of tomato passata (in a bottle, not tinned please) Cook until everything has gone very soft Taste and season to your liking
  • Grate some good parmesan cheese Add finely chopped slivers of cavolo nero or silver beet Cook some more until cavolo nero is cooked.
  • Enjoy with serving of some cooked sprouted black quinoa in the bowl, mix through before eating and more shavings of parmesan, fresh grindings of black pepper, if desired

Pizza, Sourdough stove-top

Pizza, Sourdough stove-top

Prep Time5 mins
Total Time5 mins
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 150 g Sourdough dough
  • Semolina or Khorasan Or any course flour you have
  • Toppings of your choice

Instructions

  • Use any plain sourdough dough you have in the fridge - take a bit off 150g or any size you like.
  • Put into a shallow container of semolina or Khorasan or any coarse flour you have
  • Stretch into the desired shape n size and put on top of non stick baking paper
  • Add desired toppings, not too much or it will be soggy
  • Place on heat proof pan, crank up your stove top to high heat - put lid on if you have one for a couple of mins Check if bottom is browned n cooked and cheese melted and bubbling
  • Transfer under the griller to brown the cheese (optional) - quick and delish
  • ... Enjoy!

Muffins, Banana Espresso

Muffins, Banana Espresso

Ultra soft & moist banana espresso muffins with choc chips in Thermomix or by hand mixer. Freeze really well too. A great way to use your home made heirloom creme fraiche, the one I teach in my Culturing class.
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 125 g Butter
  • 100 g Raw sugar
  • 65 g Rapadura or Coconut sugar
  • 2 Large eggs Or 3 small organic free range
  • 135 g Creme fraiche or sour cream Full cream, not low fat
  • 260 g Banana Mashed
  • 60 g Espresso shot Hot
  • 1 tsp Vanilla bean extract or vanilla essence
  • 240 g Organic SR flour
  • 1/2 tsp Bi Carb soda
  • 1/4 tsp Salt
  • 100 g Choc chips or chopped lightly toasted pecan nuts

Instructions

  • Preheat oven to 160C fan forced or 180C convection oven
  • Cream butter and sugar until light and fluffy. Speed 3-4/3 mins. Scrape sides often
  • Add eggs one at a time
  • Add banana, mashed until mixed
  • Add creme fraiche, espresso shot and vanilla bean extract, slow speed (speed 2) until well blended
  • Lastly, add the dry ingredients (flour, bi carb soda and salt) and choc chips or nuts until JUST mixed. Do not over mix
  • Put into muffin cups, fill 1/2 full and no more or it will spill over in the oven.
  • Depending on the size, cook until the middle is firm to touch or a skewer inserted into the middle comes out clean.

Pancakes, Khorasan/Kamut

Pancakes, Khorasan/Kamut

Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 200 g Kamut
  • 225 g Buttermilk
  • 2 Eggs
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • Sweetener optional

Instructions

  • Mix or whisk or blend well If you can wait, best to Leave to sit for half hour or so

Vinaigrette, Kombucha Miso

This recipe forms part of the Brown Rice with Sauerkraut & Gomashion dish

Vinaigrette, Kombucha Miso

Prep Time2 mins
Total Time2 mins
Servings: 1
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 tbs Light brown miso
  • 2-3 tbs Matured Kombucha (vinegary - leave it to ferment for 5 days)
  • 4-5 tbs Light (not toasted) sesame or extra virgin olive oil

Instructions

  • Add light brown rice miso to the matured kombucha (vinegary – leave it to ferment for 5 days) Add the oil Put all in a small jar and shake to high heaven until they emulsify. it will keep for a week in fridge and brilliant to use in green salads, japanese coleslaw…

Gomashio

This recipe forms part of the Brown Rice with Sauerkraut & Gomashion dish

Gomashio

Prep Time2 mins
Total Time2 mins
Servings: 1
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

  • 1 cup Organic Sesame seed
  • 1 1/2 tbs Murray River pink salt flakes (OR 1 tbs Celtic sea salt)

Instructions

  • Roast sesame seeds and salt on a pan, low heat Roast until the seeds becomes light brown. MAKE sure you turn off the heat before it is golden brown or you risk burning the seeds. Transfer to a heat proof bowl immediately to stop it burning. Once cooled, keep in a jar in fridge, will keep for months. I sprinkle this on everything: cooked brown rice, boiled eggs, steamed veggies…so delicious, kinda lift bland tasting food to a new height. I love it sprinkled on toasted sourdough with a spread of miso.

Sushi, Brown Rice with Sauerkraut & Gomashion

Sushi, Brown Rice with Sauerkraut & Gomashion

I love the combination of the UMAMI (that extra fifth taste) taste of NORI sea weed, roasted sesame seeds (GOMASHIO), my wonderful lacto fermented red kraut (or sauerkraut) and the nuttiness of soaked and cooked brown rice. just so yummy when i have so little time to prepare because i am ravenously hungry. I have included the optional drizzle of kombucha and
Prep Time2 mins
Total Time2 mins
Servings: 1
Author: YOKE MARDEWI, WILD SOURDOUGH

Ingredients

Main ingredients

  • 1 sheet Nori
  • 1/4 cup Brown rice (cooked)
  • 2-4 tbs Red or Sauerkraut Depending on how salty it is
  • Gomashio Sprinkle
  • Kombucha vinagrette Optional

Gomashio

  • 1 cup Organic sesame seeds (soaked)
  • 1 1/2 tbs Murray River pink salt flakes (OR 1 tbs celtic sea salt

Kombucha Miso Vinaigrette

  • 1 tbs Light brown miso
  • 2-3 tbs Matured Kombucha (vinegary - leave it to ferment for 5 days)
  • 4-5 tbs Light (not toasted) sesame or extra virgin olive oil

Instructions

Main dish

  • Lay out sheet of nori Add rice Add red or sauerkraut, Add generous sprinkle of gomashio Drizzle with kombucha and miso light vinegarette

Gomashio

  • Roast sesame seeds and salt on a pan, low heat Roast until the seeds becomes light brown. MAKE sure you turn off the heat before it is golden brown or you risk burning the seeds. Transfer to a heat proof bowl immediately to stop it burning. Once cooled, keep in a jar in fridge, will keep for months. I sprinkle this on everything: cooked brown rice, boiled eggs, steamed veggies…so delicious, kinda lift bland tasting food to a new height. I love it sprinkled on toasted sourdough with a spread of miso.

Kombucha Miso Vinaigrette

  • Add light brown rice miso to the matured kombucha (vinegary – leave it to ferment for 5 days) Add the oil Put all in a small jar and shake to high heaven until they emulsify. it will keep for a week in fridge and brilliant to use in green salads, japanese coleslaw…

Sprouted Quinoa Spelt Sourdough – A Masterclass With Yoke

Sprouted Quinoa Spelt Sourdough – A Masterclass With Yoke

What a blistery day in Perth it is today – is there a better way than to spend time inside baking and in my case, rising my dough, writing and reminiscing about baking… i did bake three loaves later this afternoon, from dough i made five days ago.

this is my gift for you, a step by step with photos of my ultra delicious and nutritious, Sprouted Quinoa Spelt Sourdough loaf – published today inside Australian Baking Business magazine, June/July edition.

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Yoke’s quick 2 min lacto fermented snack: brown rice sushi w sauerkraut & gomashion drizzle of kombucha miso vinaigrette

Yoke’s quick 2 min lacto fermented snack: brown rice sushi w sauerkraut & gomashion drizzle of kombucha miso vinaigrette

Okay I generally eat a huge breakfast, and an after school lunch & dinner with my daughter and no dinner (have done this over 15 years). the reason for this is not because i want to loose weight but because i can’t sleep if i eat a big meal so close to my (very early) bed time.

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