Dec. 12th, 2012

nothavanas: (shortcake)
I am conducting an Experiment in literary baking.

Here's the best, most faithful lembas recipe I found:

And here's what I've done.
1 3/4 cups of whole wheat flour
1 3/4 cups of white flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
scant 2 teaspoons ground cardamom
1/4 cup ground sliced almonds (ground with an electric spice grinder)
8 Tablespoons cold butter
1/3 cup brown sugar
1/3 cup honey
4-5 oz milk
1/4 cup apple juice or apple cider

Place dry ingredients in food processor and pulse to mix. Add small chunks of butter in three portions and mix well. Transfer to large mixing bowl. Add sugar and honey [I used local raw meadowsweet], and mix with a wooden spoon. Add milk [whole, in this case] and cider [spiced]. Start with 4 oz (1/2 cup) milk and add a bit more if needed. Mix until a soft, sticky dough forms. Flour a worksurface and roll out the dough until a generous 1/2 inch thick. Cut into ~3" squares, using my wooden-handled metal spatula as a guide. Transfer to a greased cookie sheet, leaving a little space. Cut criss-crosses into each square with a knife. Bake at 440 °F for 14 minutes, until just browned. 
My batch made 1.5 sheets worth, so I put them in the oven together and rotated the sheets halfway through.

End result: good texture, a little more breadlike than a scone, but similar. The cardamom is a nice taste. The other flavors aren't distinct, but the whole ensemble is delicious. These would be really good with orange marmalade.

I might try kneading a bit more to develop some gluten, but not by much. I might try adding a hint of clove, maybe, or a bit less cardamom.
nothavanas: (shortcake)
Tasty stirfry!

2x chicken breasts, chunked up
sauted in some canola oil until cooked through and just barely starting to brown
set aside
mixed tamari sauce, rice vinegar, about 1.5 tsp cornstarch, generous 1/2 tsp Chinese five-spice powder in a small bowl--added enough cornstarch for a color about matching how I like my tea with milk
heated more oil
threw in chopped garlic and (ideally) chopped ginger
added a mixed bag of frozen asian veggies (broccoli, carrots, bell peppers, snow peas, water chestnuts)
cooked those 5 minutes
added sauce mix and cooked; tossed to coat
added chicken back in and mixed well

served over rice (1 cup rice, 2 cups water, some salt, boil then cover and cook until meat&veg are done)

om nom nom nom nom nom


nothavanas: (Default)

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