PERNILLE'S MUM'S BREAD

Pernille's mum's bread with 100g semolina + oil and quite a bit
of sea salt on top – makes for a crusty great experience

Pernille's mum's bread with 100g of oats (ad a bit extra water for the oats)
– Extravagantly poured into a bread shape for a fancy touch

Early teen receipe from my friend Pernille's mum (as in I was a teenager). This recipe is A M A Z I N G! I passed it on to my mum, who then started making variation by adding 100g of other flour (see above for two recent variations).

JUST DO IT. 

It is a success every time and it is super easy to make. Here's the recipe:
3/4 of a fresh yeast pack (if you are so unlucky to live in a country where fresh yeast is hard to get a hold of 14g of dried yeast can be used, ad a pinch of sugar to get it going then)
4 dl tepid water
2 tsp of salt
500g flour (as mentioned, can be exchanged with 400g of normal flour and 100g of oats, semolina, rye or... Use a strong white flour it is really worth it as the bread gets alot better than crappy normal white flour)
–
Mix water and yeast in a big bowl till the yeast has dissolved, ad flour and salt and mix with a hand mixer (or if you are the lucky owner of a mixer you can do it in there). As with any bread making the success is in the effort of actually holding the hand mixer for ten minutes so the dough gets a bit bouncy - There's some molecular explanation to this, we don't know exactly why... Don't worry that the dough is quite wet, this is the whole point of this bread. It's Easy: Mix in bowl. Leave. Pour onto baking tray. Leave. Bake. Done.
Now leave the dough to rest under cloth for 1 hour. Then poor it onto a baking tray with baking paper on it (or if it is fancy you can pour it into a bread shape but that just creates more washing up). Now leave it to rest for another 1/2 hour on the baking tray. Sprinkle with oats or flour or oil or nothing, then bake for 1/2 hour in the bottom of the oven at 225º. (if you don't put oil on top it is recommended to sprinkle with water half way through baking as this makes the crust crunchy). Let it cool a bit and then EAT.

S O F I A ' S – R H U B A R B

Perhaps this Rhubarb will shed some stalks
for our afternoon cocktails on Friday...

E5 – T O M A T O E S

a sort of cherry tomatoes

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more on these later in the summer...

Paul and his green fingers

E5 0DN garden breakfast

Eggs / Sujuk / Spinach

Sujuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce
W I K I P E D I A .