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PAge heAder.....
PAge heAder.....
StaRtER RECIpES FRoM SagE
QUINoa, LINSEEd
aNd CHIa BREad
Makes 1 loaf
INgREdIENtS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
330ml lukewarm water
1 ½ teaspoons salt
300g bakers flour
240g wholemeal plain flour
2 teaspoons white sugar
2 ½ teaspoons instant dried yeast
1 tablespoon olive oil
White and brown quinoa extra for crust
4.
Bring one long edge of the dough into
the centre then bring the other long
edge in. Pinch seam together to seal.
Brush with a little water and sprinkle
generously with extra quinoa. Flip
dough over so the seam is down and
repeat with water and quinoa. Cover with
a clean towel and allow to rise again for
about 30 minutes until doubled in size.
5.
Preheat oven to 190°C.
6.
Once doubled in size, cut three shallow
slits with a sharp knife on the top of
the loaf.
7.
Bake in oven for 30–35 minutes or until
golden brown and hollow when tapped
on top. Transfer to a wire rack to cool
completely. Place in oven for 10 minutes
again if serving hot.
MEtHod
1.
Combine chia, linseed and quinoa in a
small bowl. Add 125ml of the water and
mix well; set aside for 20 minutes.
2.
Assemble mixer using the dough
hook. Add salt, flours, sugar, yeast, oil,
remaining 250ml water and soaked
seeds. Turn mixer to KNEAD/FOLD
setting and mix for about 5 minutes.
If necessary turn mixer off and scrape
sides to lift any flour.
3.
Turn dough out onto a lightly floured
surface and knead to combine. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm draught free
place for 30–40 minutes or until dough
has doubled in size. Turn dough out on
bench surface and knock back (punch)
the dough to remove excess air, using
hands gently push the dough to make a
rough rectangle, about 30cm x 20cm.
StaRtER RECIpES FRoM SagE
tURKISH gozLEME
Makes 6
INgREdIENtS
dough
525g bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons natural yogurt
375ml lukewarm water
Extra bakers flour, for kneading
Silverbeet and cheese filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
1 small bunch silverbeet, shredded
Meat filling
1 tablespoon olive oil
500g lamb mince
2 teaspoons cumin powder
1 teaspoon sweet paprika
185ml tomato passata
olive oil cooking spray
lemon wedges, to serve
MEtHod
1.
Spinach filling:
Heat oil in a large frying
pan over medium heat. Add the onions
and garlic and cook until softened; set
aside to cool. Once cool combine with
cheeses and salt and pepper. Rinse and
dry spinach well and set aside.
2.
Meat filling
: Heat oil in a medium
frying pan. Cook lamb in batches until
browned. Return all lamb to pan and
add spices and passata. Cook for 10–15
minutes or until mixture is thick. Allow
to cool.
3.
To make dough
: Assemble mixer
using the dough hook Add flour
and salt in mixer bowl. Turn mixer to
KNEAD/FOLD setting and add oil,
yogurt and water. Mix for 6 minutes.
tIp
Mixture is quite sticky so don’t be tempted
to add more flour.
4.
Turn mixture out onto a well floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a baking paper and
dusted with a little flour; cover and rest
for 20 minutes.
5.
Preheat a large non-stick frying pan or
flat plate on a BBQ on a medium heat.
On a large piece of baking paper; roll
one piece of dough to a 3mm thick
rectangle.
6.
For vegetable gozleme: place 55g
shredded silverbeet onto one half of
the dough. Top with one sixth of the
cheese mixture.
7.
For meat and vegetable gozleme:
use one sixth of the meat filling,
26g silverbeet and one sixth of the
cheese mixture.
8.
Lift dough over filling to enclose and
pinch to seal the edges. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.
9.
Cooking one at a time. Spray the top
with cooking spray oil and flip upside
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
3–4 minutes or until golden. Spray top
with oil and carefully flip over to cook
other side.
10.
Cut into wedges and serve with
lemon wedges.
