Apeka-filled Garlic & Thyme Bread

A couple of weeks ago I tried out some Garlic n Thyme Pull Apart Bread-recipe from an interesting recipe website called Pepper Bowl.

Garlic-Thyme-Pull-Apart-BreadThe original Garlic n Thyme Pull Apart Bread

It turned out very delicious and a couple of days ago I decided to use this recipe as inspiration for bread filled with apeka.

The whole thing started with some minor kitchen disaster though… I left the yeast alone with itself for a little too long and it turned into some foamy blob, trying to take over my kitchen.

Yeast ExplosionThe Yeast Blob.

Surprisingly this was in no way detrimental to the outcome of the bread – on the contrary: I would definitely put this bread on the top ten list of the most delicious things I ever ate.

ka-Filled-Pull-Apart-Bread

Looks yummy, tastes yummy.

This bread was delicious beyond imagination. We ate the whole bread at once, and if it had been twice as big, we’d still have eaten it at once (and if I’d had the chance, I’d have eaten it all alone:)).

ka-Filled-Pull-Apart-BreadFluffy, creamy, spicy, soft and so delicious…

Ok, so here we go:

Ingredients:

  • 400g flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 teaspoons dry yeast
  • ca 250ml lukewarm water
  • 3 tablespoons olive oil
  • 2 teaspoons thyme
  • 6 garlic cloves (minced)
  • 200g apeka

Cooking

  • put yeast, sugar and 50ml warm water in a *large bowl*, stir and let rest for 20 minutes (alternatively put everything in a *small cup* and scratch yeasty foam from kitchen counter after 20 minutes)
  • add flour, salt and the rest of the water and knead either with your hands or with a dough hook for several minutes (add more flour/water if the dough is too dry or moist)
  • briefly heat your oven at minimum temperature, then turn if off again (mine is 50°C – the oven shouldn’t be turned on long enough to reach 50°C, it’s only supposed to be cosy warm for the dough)
  • put the bowl in the warm (not hot!!) oven for 60-90 minutes
  • slowly heat olive oil in a pan and add thyme and garlic

ka-Filled-Pull-Apart-BreadGarlic and thyme in olive oil.

  • roast for a couple of minutes at low temperature, stir occasionally
  • remove  pan and let oil-garlic-thyme-mixture cool off
  • remove dough from oven and knead again for some minutes
  • grease a casserole or baking tray
  • also brush your working surface with oil
  • take a chunk of dough with slightly oily hands, pull it long and flatten it (I used a rolling pin)

ka-Filled-Pull-Apart-Bread Two types of apeka, thyme-garlic-olive-oil and dough.

  • put chunks of apeka on the top half of the dough (I guess you could also shape lots of little dumplings, but this method is less work). I used two different kindes of apeka: both use agar agar for the jelly texture, the light one contains coconut milk and glutinous rice flour and is rather solid, the dark one contains soy cream and corn starch and is of creamy consistency.

ka-Filled-Pull-Apart-BreadFolded up and brushed with oil.

  • Fold the dough to cover the apeka and press the edges together, brush with garlic-thyme-olive-oil-mixture.

ka-Filled-Pull-Apart-Bread

Tightly packed.

  • Fold and brush the dough chunk until it fits your casserole or baking tray.
  • Repeat with the rest of the dough until all of it is used up.
  • Brush top with garlic-thyme-olive-oil-mixture.

ka-Filled-Pull-Apart-BreadSomewhat messy… – I didn’t really follow some master plan here, as you can see.

  • Briefly heat your oven again at minimum temperature, so that it’s cosy warm again, then turn it off.
  • Put the dough in the warm (not hot!) oven and let rest for another 30 minutes.

ka-Filled-Pull-Apart-BreadAfter the second rise – fluffy!

  • Now preheat the oven to 180°C/360°F while the bread is waiting outside. This should take another 10-15 minutes
  • Then put the bread in the oven and bake for ca. 20 minutes, until the crust turns golden.
  • You can do the toothpick test to make sure the bread is done – if it gets to dark, but still isn’t done, put tin foil on top and bake a little longer.

ka-Filled-Pull-Apart-Bread

That’s what it’s supposed to look like!

  • You can brush the top with some more oil of you like.
  • Tastes best served hot!

ka-Filled-Pull-Apart-Bread    This tray was eaten empty by two persons within minutes.

While the preparation of this bread does take some time and effort, it is definitely worth it.This bread had ca 2020kcals (but it was worth every single one!).

ka-Filled-Pull-Apart-Bread Yummy!

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More kitchen disasters… and lots of cookies

I really thought that by now, after breaking the glass ceramic cooktop, overheating the electric grain mill and breaking the dough hook of my mixer – and oh, just 2 days ago my electric toothbrush kicked the bucket -, there was hardly anything left that could go bust.

Turns out I was wrong.

Saturday afternoon the fridge decided to cross the rainbow bridge.

Though I have to admit that considering its 20 years of age this came somewhat surprising, but not completely unexpected.

And while I had only little problems adjusting to a life without a stove, living without a fridge is impossible. How to keep my soy milk fresh, my celery and my frozen veggies?

Given the quirky design of my windows, I haven’t even got outside window ledges to put stuff without fearing to slay some unsuspecting pedestrian.

However, the new one is ordered and should hopefully be delivered within this week, so until then I will try my best to live fridgeless like our ancestors did in their caves.

But first, back to Saturday, when the fridge broke. What to to with almost 2 kilos of margarine, a quarter kilo of olives, lots of tomato sauce, another 2 kilos of frozen veggies, chanterelles, and all those other things that were about to decay?

Of course we tried to eat and use up as much as possible, which means I made a very weird bake consisting of lots of tomato sauce with green pepper and garlic paste, potatos, veggies and chanterelles, also a pizza with tomato sauce, a lot of veggies, even more olives and freshly made apeka on top to get rid of the coconut butter and, finally, to get rid of all those margarine, I made cookies. And more cookies. And much more cookies. Which wouldn’t have been so bad hadn’t I made lots and lots of cookies just a couple of days earlier.

At least the pizza tasted really great.

Now my apartment looks and smells like a bakery, cookies are sitting everywhere, waving and wanting to be eaten. All I’m craving for is some celery-apple salad, but damn, those cookies should be eaten up first.

Vanilla almond crescents…. I think I made 4 sheets of those.

A simple, boring cookie dough which I dyed with turmeric (made 3 sheets of those).

Cocoa cookies, covered with coffee glaze.

Some finished crescents and some unfinished punch hearts and cocoa diamonds.

Glazing of the punch hearts.

Finished cocoa diamonds with chocolate hazelnut filling and chocolate sprinkle icing.

Apricot and blackberry jam filled tumeric cookies with chocolate drizzle.

Chocolate dipped hazelnut crescents (made 2 sheets of those).

Overview: vanilla and hazelnut crescents, unfinished tumeric cookies, coffee and chocolate diamonds and some of the others…

Overview of the cookies I made *before* the fridge broke: glazed lemon stars, filled lemon cookies, lemon crescents, jam hearts and gingerbread.

Eventually I will post some of the recipes, but first I will pause a couple of days from this cookie marathon and merely wait for my new fridge and cooktop to arrive.

Potato covered soy veggie bake

This time I wanted to use some potatos, so I chose this bake. I found the recipe on the internet, but I had to make a couple of changes due to limited ingredients and a different taste than that of the original creator.

Maybe that’s why the outcome was not satisfying – it was ok and tasty as well, but just not worth the effort.

potato covered bake

Ingredients:

  • 7 potatos (~800g)
  • 120g white mushrooms
  • 100g veggies (I used frozen carots, corn and peas)
  • 80g soy flakes
  • some garlic chives
  • 1 bulb elephant garlic,grated
  • 2-3 tablespoons oil
  • 1-2 teaspoons nutritional yeast
  • 1-2 tablespoons mustard
  • some soy sauce
  • some soy milk
  • salt
  • pepper
  • nutmeg
  • apeka for the crust


soy-veggie-mixture

Preperations:

  • cook, peel and mash potatos
  • let soy flakes soak in some hot water
  • defrost veggies (or wash and cut to small pieces if you use fresh ones)
  • preheat oven to 200°C/392°F


covered with potato

Cooking:

  • heat oil in a big pan
  • add garlic chives and elephant garlic, roast gently
  • add soy flakes, veggies, mushrooms, fry for a couple of minutes
  • add soy sauce, mustard, salt and pepper
  • fill soy-veggie-mixture in a fitting casserole dish
  • mix potatoes with some soy milk, the consisteny should be easy to spread, but not too liquid
  • add salt, pepper, nutritional yeast and nutmeg
  • spread apeka on top
  • put in the oven for 35-40 minutes


covered with apeka

Lasagna

Today I made lasagna.

Ingredients:

  • 500g lasagna sheets
  • 200g apeka

for the tomato sauce:

  • 500g tomato purée
  • 25g tvp
  • 1 soup cube
  • 1/2 bulb of elephant garlic or 1-2 cloves of garlic
  • basil
  • oregano
  • salt, pepper

for the Béchamel sauce:

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 100ml water
  • 250ml soy milk
  • salt, pepper, nutmeg

Preparations:

  • crush or grate garlic
  • mix water and soy milk
  • preheat oven to 180° C/350°F

Cooking:

the sauces should be made simultaniously

tomato sauce:

  • put sieved tomatoes in pot and heat
  • add soup cube and TVP, stir
  • add garlic and spices
  • let simmer until TVP is soaked and soft, stir occasionally

Béchamel sauce:

  • put 2 tablespoons of oil in pot, heat
  • stir in flour, wait until it gets a little color
  • add water/soy milk and whisk thoroughly
  • add nutritional yeast, whisk
  • add salt, pepper and nutmeg
  • boil until it gets thick while whisking

finally the actual lasagna:

  • put a layer of lasagna sheets in a casserole dish
  • add in turns layers of each sauce,  lasagna sheets
  • top layer of sheets is covered with apeka for a delicious crust
  • but in oven for 25-30 minutes

Veggie Pasta Bake

Today I wanted to make a meal with a pattypan squash and this was the outcome.

Ingredients (I didn’t weigh anything, so I have to guess the weight):

  • pasta (about 100g)
  • deep-frozen vegetables (carots, broccoli, cauliflower – also about 100g)
  • apeka (also about 100g)
  • 1/2 pattypan squash
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 100ml water
  • 200ml soy milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 soup cube

Preparations:

  • wash squash thoroughly and cut to cubes
  • defrost veggies
  • cook pasta
  • preheat oven to 180°C/350°F

Cooking:

the sauce:

  • heat oil in pot
  • add flour, stir until it gets a little color
  • add water and soy milk, stir
  • add soup cube, nutritional yeast, salt, stir
  • put half of the squash cubes into the pot
  • simmer for about 10 minutes, stir occasionally
  • let cool for a couple of minutes, then blender

the bake:

  • put pasta, veggies and the rest of the squash cubes in a casserole dish
  • pour the squash sauce over it
  • put some apeka on top for a yummy crust
  • bake for 20-25 minutes

Calories: plenty! (about 1000-1200 kcals I guess)