Recipe For Pure Rye Sourdough Bread

This pure rye bread does not get much of a rise, and Jane Mason recommends that you cut the slices quite thinly. In South Africa we only get light rye flour which does not contain the bran and germ from the grain. If you make use of a dark rye you will get a darker, richer loaf. Both however are packed full of flavour.

Pure Rye
Pure Rye
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I often purchase something on a whim when it looks like it could be useful. Last week I needed to get refills for the pens I have on the fridge. I took the sample with me to our local stationery supplier and they matched it. Given how cheap the pen refill was I bought 3. That will leave me with two spare and not having to go to the shops in a rush. While the sales assistant was processing my credit card I noticed a 16GB flash drive that would be perfect for me to take overseas. I have music on a flash drive that we play in the car, or on the barge. But it is very bulky and due to the size it has been damaged. I keep knocking it when using the Garmin in the car.

Today’s inspiration ♥ Recipe For Pure Rye ♥ can be found on Lavender and Lime Click To Tweet

The thumb drive was on sale for R139.99 and came with a little lanyard. I paid for it and then went to collect my order from Clicks which was finally found. While the store manager was fetching my box I decided to open the flash drive and attach the lanyard. And that is when I saw that the normal price was R133.99. Now, I know that R6 does not amount to much but the principal of getting something more expensive on special bothered me. I bought a slightly larger 16GB flash drive from Clicks at a much cheaper price and then went to take back the ‘special’ one. To me, things that are on special, or special in themselves should be just that. Like this pure rye. The first loaf was made especially for my dad, and then another one made specially for Christmas day.

Pure Rye

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Pure Rye
Author: 
 
Use a dark rye flour to get a richer loaf packed full of flavour, or a light rye to get a lighter texture
Ingredients
for the leaven
for the pure rye
  • 160g leaven
  • 240g rye flour, plus extra for dusting
  • 130g water
  • 5g salt
  • Oat flakes to cover
Instructions
for the leaven
  1. Place the starter, flour and water into a large bowl and stir
  2. Cover with cling film and set aside for at least 8 hours
  3. Once the leaven is ready you can make your bread *
for the pure rye
  1. Place the leaven, flour, water and salt into a large mixing bowl
  2. Stir to mix - your dough should be sticky and soft
  3. If it is too grainy, wet your hands and mix until it no longer feels dry - keep wetting your hands until it is soft
  4. If it is too sticky then flour your hands and mix the flour in until it is soft
  5. You do not need to knead the dough
  6. Once the texture is correct and you can push your fingers through the dough easily, genersouly coat a proving basket with oat flakes
  7. Lightly flour your work surface then wet your hands and shape the dough into a ball
  8. Place onto the flour and gently pat oat flakes over the top and sides of the dough
  9. Place the dough, oat side down, into the proving basket
  10. Cover with a shower cap and leave to rise until the surface is full of little holes and it is visibly larger **
  11. Preheat the oven to 230° Celsius
  12. Gently tip the dough onto a lined baking tray
  13. Place into the oven and bake for 10 minutes, then reduce the temperature to 200° Celsius and bake for a further 30 minutes
  14. Remove from the oven and leave to cool completely on a wire rack before slicing ***
Notes
* I always do a float test: gently dribble a teaspoon of starter into a glass of water. If it floats it is good to use.
** about 3 hours on a warm day
*** this bread will stay fresh for about 2 days

 

Inspiration published on Lavender and Lime February 2:
    • 2015 – Sweet Chilli Roasted Cashews
    • 2012 – Chives
    • 2011 – Harissa

Dave and I are overseas in the United Kingdom. We will be back at work on the 13th of February. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.

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Blueberry And White Chocolate Crunchies

There are two items my grandmother always had in her pantry. The one was pickled onions and the other was crunchies. I could eat the entire jar of her pickles in one setting had she let me. Wanting to replicate her crunchies but add my own twist, I came up with these blueberry and white chocolate crunchies.

Blueberry And White Chocolate Crunchies
Blueberry And White Chocolate Crunchies
Head straight on to the recipe for Blueberry And White Chocolate Crunchies ♥

In September last year I upgraded my Polar Loop to a Polar A360. It has the added benefit of measuring my gym training and has a built in heart rate monitor. I found it cheaper in England than here and asked Mark to bring it over with him when we met up in The Netherlands. He was able to buy it from the company he works for, saving me a few extra Pounds. Within six weeks the band had started stretching and I was not the only one with the issue. A friend had the same problem with hers. I decided to send Polar South Africa an email to let them know about the problem and to see what they could do. Their after sales service is excellent. Within a few hours I had a reply, asking for a copy of the receipt and the serial number of my unit. 

Today’s inspiration ♥ Recipe For Blueberry And White Chocolate Crunchies ♥ can be found on Lavender and Lime Click To Tweet

The next morning the courier arrived at the door with a new replacement band, free of charge. There was no issue with me having purchased the product out of South Africa, and no quibbles about replacing the band. This morning I decided to swap over my old band to the new one. And I think it is a different type of plastic. Of course, I won’t really know until I have worn it for a few months. I mainly use my fitness tracker to monitor the length of my training sessions and the calories burnt. Some days are better than others and on those days, a sweet treat is just reward. In fact, for a few mornings after making these blueberry and white chocolate crunchies I even had them for breakfast.

Blueberry And White Chocolate Crunchies

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5.0 from 1 reviews
Blueberry And White Chocolate Crunchies
Author: 
 
These blueberry and white chocolate crunchies are an adaptation of my Grandmother's recipe
Ingredients
  • 28g bran flakes, roughly crushed
  • 45g desiccated coconut
  • 165g rolled oats
  • 40g sunflower seeds
  • 68g dried blueberries
  • 55g white chocolate, roughly chopped
  • 75g flour
  • 150g sugar - I used fructose
  • 2.5mls ground cinnamon
  • 2.5mls fine salt
  • 125g butter
  • 45g honey
  • 5mls bicarbonate of soda
Instructions
  1. Preheat the oven to 180° Celsius
  2. Line a Swiss roll tin with baking paper
  3. Place the bran flakes, coconut, oats, sunflower seeds, blueberries and chocolate into a mixing bowl
  4. Sift in the flour, sugar, cinnamon and salt and mix until combined
  5. Place the butter and honey into a sauce pan and melt over a medium temperature
  6. As soon as the mixture starts to bubble remove from the heat, add the bicarbonate of soda and mix in thoroughly
  7. Add the butter to the dry ingredients and stir well to combine
  8. Place the mixture into the tin and level using a palatte knife
  9. Place into the oven and bake for 24 minutes
  10. Remove from the oven and leave to cool slightly in the tin, before cutting into rectangles
  11. Leave to cool completely before removing from the tin

 

Inspiration published on Lavender and Lime May 12:

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Recipe For Digestive Biscuits

These humble digestive biscuits can be coated with melted dark chocolate for a slightly fancier version.

Digestive Biscuits
Digestive Biscuits
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There are a few companies out there that offer a recycling service. They charge to collect your bags and you have to do the sorting yourself. Part of our rubbish collection which we pay for, includes recycling pick up. This is an added service which we get free of charge. For each recycling bag we leave on the pavement we get a free clear bag to replace it. And we do not have to sort out the recycling. We just dump everything in the bag and it is sorted at the recycling centre. This is part of a project to help people earn an income. A few months back the company offering this service stopped supplying the free bags. This did not bother me as I have a roll at home for when we have more recycling than bags. What amazed me was how many people complained about this.

Today’s inspiration ♥ Recipe For Digestive Biscuits ♥ can be found on Lavender and Lime Click To Tweet

Our community Facebook page was full of people moaning that they were not getting free bags. Surely just having the recycling picked up without you having to sort it is good enough? Well, for me at least I know I am more than happy with this arrangement. And we can recycle a lot more than is allowed for with the companies who charge. This includes everything except for items with traces of food and cling film. Ordinarily I would buy digestive biscuits and then the box would be recycled. With making my own there is one less thing to be placed into the clear bag and left outside for collection. I divided my batch of biscuits into three, one for a pie, the other for eating plain, and the third for some chocolate love.

Digestive Biscuits

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5.0 from 2 reviews
Digestive Biscuits
Author: 
 
These are a tasty treat and easy to make
Ingredients
  • 170g wholemeal flour
  • 170g rolled oats150g butter, cubed
  • 2.5mls bicarbonate of soda
  • 55g fructose
  • 2.5mls fine salt
  • 15mls milk
Instructions
  1. Sieve the flour into a large mixing bowl
  2. Add in any of the bran that does not sift through
  3. Place the oats into a blender and blitz until roughly ground
  4. Sieve the oats into the bowl, adding any that does not sift through
  5. Rub in the butter using your fingertips
  6. Add the bicarbonate of soda, fructose and salt and mix in
  7. Add the milk and mix to form a dough (you might need to add more)
  8. Once the dough holds together shape into a ball and flatten into a disc
  9. Cover with cling film and refrigerate for 30 minutes
  10. Preheat the oven to 180° Celsius
  11. Roll the dough out between two sheets of baking paper to 4mm thick
  12. Cut out your biscuits and place onto a lined baking tray
  13. Use a skewer to punch the holes into the biscuits
  14. Bake for 16 minutes and then remove the tray from the oven
  15. Leave the biscuits to cool on the tray for 5 minutes and then place onto a wire rack to cool completely
  16. Once cooled you can cover one side with melted chocolate
  17. Store in an airtight container

 

Disclosure: The recipe is printed with permission and forms part of a review. This post is in line with my blogging policy.

Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.

Inspiration published on Lavender and Lime April 21:

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Recipe For Rhubarb Crumble

Last year I went for my first job interview in over 20 years. I was contacted by a PA of a company who were looking for someone to upload blog posts for them onto WordPress. I thought this would be a nice source of extra income, and the project sounded really good. In the follow up I was asked how much I would charge to work for the company on a freelance basis. So I quoted what I thought was a fair rate given my skill level and experience and the feedback was that my price was too high. As I will not work for peanuts I left it at that, rather than lower my ask. So, I was quite surprised when I was contacted again by the PA to submit an application for the position. Not being willing to crumble on my previous rate, I submitted the same rate and was most surprised to be contacted by the owner of the company. However, in her email to me she asked for my rate and my proficiency level on WordPress. It was as if she had not read my email to her PA. Part of her reply informed me that the working hours could amount to 200 per month. Thereby making it a full time job of 10 hours per working day. She also asked to meet with me. Not wanting to waste my time again on an interview that would lead nowhere I decided to send her an email outlying my rates and hours I would work on a freelance basis. Of course, the response was not positive. I get the feeling that they are looking for cheap labour! If you are looking for a positive response, look no further than this simple recipe for rhubarb crumble. Perfect for dessert when rhubarb is in season.

Rhubarb Crumble
Rhubarb Crumble

5.0 from 2 reviews
Rhubarb Crumble
Author: 
 
Ingredients
  • 340g Rhubarb, trimmed
  • 15mls cinnamon sugar
  • 75g flour
  • 50g cold butter, cubed
  • 10g cinnamon sugar
  • 25g nuts, finely chopped
  • 25g rolled oats
Instructions
  1. Preheat the oven to 180° Celsius
  2. Butter an oven proof dish (or ramekins)
  3. Cut the rhubarb into 1 inch batons
  4. Toss with the cinnamon sugar
  5. Place into your oven proof dish
  6. Mix the flour and the butter with your finger tips until the flour resembles bread crumbs
  7. Add the cinnamon sugar, nuts and oats and mix with a fork
  8. Top the rhubarb with the crumble, being very generous
  9. Bake for 25 minutes

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What I blogged April 30:

 

Dave and I are overseas in France. I will be back in my office on the 6th of May and I will start replying to comments then. To follow along with us, click here.
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Peanut Butter And Choc Chip Cookies

My friend Sam told me that her son Handsome loves it when she bakes my peanut butter and chocolate rusks. This was such a compliment for me, as kids are honest to a fault about what they like and dislike. After reviewing The Family Cook Book I decided to adapt her recipe for the oat cookies and make a batch of Peanut Butter And Choc Chip Cookies. I sent a message to Sam asking her if the kids would eat these peanut butter and choc chip cookies and I got a voice message back with handsome saying an emphatic no and Pretty Girl (her daughter) saying yes. With only a 50% positive response to my idea, I left a voice message for my nieces who live in Sydney. Sasha replied telling me that my cookie idea is very good, and gave me ‘permission’ to try it. Nadia who is 3 does not like peanut butter. But she wants sprinkles and stuff and icing! So, these cookies only got a thumbs up from 2 of the 4 children asked, but they got a huge thumbs up from Dave who does not like peanut butter! I suppose next on my list will be cookies made with stuff for the cutest little one who really knows what she wants.

Do you have children who know what cookie flavours they like best?

Peanut Butter And Choc Chip Cookies
Peanut Butter And Choc Chip Cookies

4.0 from 1 reviews
Peanut Butter And Choc Chip Cookies
Author: 
 
These healthy cookies can be added to a lunch box for a treat, or saved for afternoon tea.
Ingredients
  • 100g butter
  • 30g peanut butter - I used chunky
  • 100g caster sugar - I used fructose
  • 1 egg
  • 125g flour
  • 2.5mls baking powder
  • 175g rolled oats
  • 150g dark chocolate, roughly chopped
Instructions
  1. Preheat the oven to 190° Celsius
  2. Place the butter, peanut butter and sugar into a mixing bowl
  3. Cream until combined
  4. Add the egg and mix in completely
  5. Fold in the flour, baking powder, oats and chocolate
  6. Use an ice cream scoop to measure out the mixture onto a lined baking tray
  7. Flatten slightly with a fork
  8. Bake for 15 minutes
  9. Leave to cool on the tray for 2 minutes
  10. Leave to cool on a wire rack

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Recipe For Haggis

I have twice tried haggis and the first time was not a memorable experience. We had it at a local restaurant for Burns Night and frankly it was nothing to write home about. When we were in Scotland I ordered some haggis at a local pub, and what made it was the whisky sauce! This month we were challenged by the Darking Cooks’ to make haggis at home. I immediately sent an email to Tom Kitchin asking him for a recipe as there was not one for haggis in his recipe book. Levi (who works at The Kitchin) kindly emailed me Chef Kitchin’s recipe which I used as inspiration for my recipe. I do not have a local butcher that I can trust to supply me with fresh lambs lung, heart and/or stomach and so I decided to make sausages. We have a local sausage maker up the road from us and he kindly packaged some sausage casings for me to use. I used the ingredients listed in Jamie Oliver’s recipe in Jamie’s Great Britain (page 154) and made the most amazing tasting haggis sausages which I served with sweet potato mash and a whisky sauce.

Haggis
Haggis

Haggis
Author: 
Serves: Just over 1kg of sausage
 
Ingredients
  • 15mls olive oil
  • 1 onion, finely chopped
  • 7.5mls ground allspice
  • 5mls ground black pepper
  • 5mls ground coriander
  • 2.5mls ground nutmeg
  • 4 sprigs fresh thyme, leaves picked
  • Salt to season
  • 25mls whisky
  • 2 rashers streaky bacon
  • 250g chuck steak, off the bone
  • 250g (cheap cut) lamb chops, off the bone
  • 185g lambs kidneys, cleaned
  • 125g chicken livers, trimmed
  • 250g steel cut oats
Instructions
  1. In a large frying pan, heat the oil
  2. Sauté the onion until soft
  3. Add the spices and cook until they release a scent
  4. Add the thyme leaves and season generously with salt
  5. Add the whisky and cook for a few minutes until you can no longer smell the whisky
  6. Remove from the heat and set aside to cool
  7. Put the bacon, meat, kidneys and livers through a meat grinder using the coarse blade
  8. Add the onions and the oats and mix thoroughly to combine
  9. Test the seasoning by frying off a small amount and adjusting if necessary (the oats will not cook!)
  10. Once you have the seasoning correct to your taste, push the mixture through a sausage stuffer using a large size casing
  11. Place in the fridge overnight
  12. Fill a medium size sauce pan halfway with water
  13. Bring to the boil and add the sausage
  14. Boil with the lid off for an hour checking every 15 minutes to make sure the sausage is covered
  15. Top up with boiling water if necessary
  16. Finish off by cooking in a frying pan with some olive oil, or on the barbecue - just to get the sausage casing to have some colour and texture

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Blog-checking lines: The June Daring Cooks Challenge was hosted by Ruth from Makey-Cakey. She brought out the Daring-est of Daring Cooks and challenged us to make real Scottish Haggis.

Haggis Sausages
Haggis Sausages

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Recipe For Granola Muesli Rusks

I wanted to have a good blogging schedule where I could take part in the challenges I love every month. And I was doing well, until June and then the wheels fell off the bus. For various reasons I just did not get around to last month’s mingle which was hosted by the founder Meeta. It was a granola challenge and I could have just reposted my very delicious recipe but I did not feel that it met the requirements. I have wanted to make rusks for a very long time. They are, in my opinion, South Africa’s answer to the Italian biscotti. These twice baked treats are so easy to make, but I have never tried baking them before. They make the best breakfast snack and I am going to ensure there are always some to hand. I took 3 rusk recipes and combined and tweaked them all to make this one for Granola Muesli Rusks my own. It has some of the same ingredients you will find in my granola, and they are a healthy alternative for a tea time treat.

Do you have a schedule you try to stick to?

Granola Muesli Rusks
Granola Muesli Rusks

Granola Muesli Rusks
 
Ingredients
  • 125g butter
  • 185g sugar - I used fructose
  • 125g self-raising flour
  • 2.5mls baking powder
  • 2.5mls cinnamon
  • Pinch salt
  • 125g rolled oats
  • 10mls vanilla extract
  • 1 egg
  • 150g yoghurt
  • 125g mixture of dried cranberries / chopped nuts / seeds / desiccated coconut / raisins
Instructions
  1. Preheat the oven to 180° Celsius
  2. Cream the butter and the sugar
  3. Sift together the flour, baking powder, cinnamon and salt
  4. Add to the butter and mix in well
  5. Add the oats and mix in
  6. Add the vanilla, egg and yoghurt and mix until all combined
  7. Stir in your choice of the cranberries etc.
  8. Press into a deep baking tin and bake for 40 minutes
  9. Turn out and cool on a wire rack
  10. Cut into rectangles /squares
  11. Heat the oven to 40° Celsius
  12. Dry in the oven for 2 and a half hours
  13. Store in an airtight container

 

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