Four Grains

Oat, rye, wheat and barley is a great combination in a porridge, so why not in a bread?

Four Grain Bread

Four Grain Bread

6 dl water
25g yeast
1 tbsp syrup (or sugar)
0,5 tsp salt
2 dl rolled oats
1,5 dl rye flour
2 dl barley flour
2 dl graham flour
about 8 dl wheat flour
2 tbsp oil

Mix water, yeast, syrup and salt in a bowl and stir until dissolved. Add oats, rye flour, barley flour, graham flour and 4-5dl wheat flour and mix well. Knead a nice and soft dough whit the rest of the wheat flour, add the oil in the end of kneading. Cover with towel and let rise until doubled. Punch down and make three flat breads, about 20cm diameter. Cover again and let rise about 15 minutes. Dip a round cookie cutter or narrow drinking glass in flour and use it to make a hole in the middle of the each bread. Bake in 225 degrees until browned (I didn’t look at the clock, but I think it takes 15-20 minutes).

Improvised Curry

I usually make the dinner when I go visit my mother. She asked beforehand what ingredients she should buy, but I didn’t have any idea of what I’d make, so she just bought something she thought I could use. She had lentils and rice in her pantry and eggplant in her fridge and I made this curry. I mixed toasted peanuts with the rice, but plain rice would be good too.

Eggplant and Lentil Curry

3 tbsp oil
1 tsp cumin
1 tsp mustard seeds
2 (or 3) tbsp mild curry paste
1 small onion
5-10 cm piece of leek
1 big carrot
1 eggplant
4 dl cooked lentils
1-2 dl water

Cut the leek half lengthwise and rinse well, slice. Chop the onion coarsely, dice the carrot and cut the eggplant in bite size chunks. Heat the oil in a large pan and fry cumin and mustard seeds about 30 seconds. Add curry paste, onion and leek and fry a minute or two. Add carrot, turn the heat on medium and simmer about 5 minutes. Add the eggplant, cover the pan with lid and simmer until eggplant is soft. Stir occasionally. Finally add the lentils and enough water to make the curry little more sauce like. Heat thoroughly and serve over rice.

Birthday Party

I had birthday last week and I threw a party on Friday. Friends came to our house and I served potato salad, cabbage salad, rye bread and baguette with garlic spread, mushroom pastries and a chocolate cake. The cake recipe is from a new vegan baking book Puputyttö ja vohvelisankari by Raisa Kettunen.

Here’s everything.

And close up of the potato salad. Chopped onion (or chives) could be used in it too, but one of the guests can’t eat onion, so I didn’t use any. The recipe is for very big amount of potato salad, you may want to half it if you have less than 10 eaters.

Potato and Bean Salad

2 kg waxy potatoes
water and salt for boiling
8 dl cooked black eyed beans
6 pickles
1 dl capers

Dressing:
1 dl oil
0,5 dl red wine vinegar
1 tbsp Dijon mustard
1 tsp salt
1 tsp freshly ground black pepper
2 tsp dried dill

Boil the potatoes and allow to cool. Peel and cube the potatoes, cube the pickles and combine them with capers and beans in huge bowl. Whisk the dressing ingredients together in a smaller bowl, pour on the salad and mix well.

Puputyttö ja vohvelisankari

Simple and Good

We still have quite a lot of preserved vegetables from last autumn. There’s no need to hurry with the dried goods, but the frozen and pickled stuff should be eaten before next autumn. We needed to make an easy meal from the things we had in our pantry and ended up with this stew. You could use fresh chard and kohlrabi instead of dried and frozen, but then you may need to add them few minutes before adding the beans. In the picture the stew is served with Sriracha, garden cress, black currant jam and sauerkraut.

Barley, Lentil and Bean Stew

2,5 dl barley
vegetable broth or salted water for boiling

2-3 tbsp oil
1 tsp cumin
0,5 tsp caraway seeds
0,5 tsp ground coriander
0,5 tsp brown mustard seeds
3 onions
3 garlic cloves
1 heaping tsp grated ginger
7 dl water
1 dl dried chard, thin and about 3 cm long pieces
2 dl green lentils
4 dl cooked (or canned) white beans
1 dl corn kernels
1,5 dl kohlrabi cubes or strips

Optional: Sriracha or other hot sauce for serving

Cook the barley according to the instructions on the package.

Meanwhile prepare the other ingredients. Chop the onions coarsely and slice or mince the garlic. Heat the oil in a pot and fry cumin, caraway seeds, coriander and mustard seeds 30 seconds. Add onion, garlic and ginger and sauté until onions are soft and translucent. Add the water, lentils and dried chard. Bring to boil and simmer 15 minutes. Add more water if needed. Add beans, corn and kohlrabi and simmer about 5 minutes. When the lentils are soft but not mushy, add cooked barley. Let sit couple of minutes and serve with or without hot sauce.