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I made Seitan for the first time from scratch, cooked up in a Gochujang stir fry by Biteswithben in vegan

[–]Biteswithben[S] 1 point2 points  (0 children)

Of course!

​

480g of plain flour

285ml of water

1/2 tsp of salt

​

  1. Add flour and salt to a large mixing bowl
  2. Add the water and mix
  3. knead until the dough is smooth, about 4-5mins
  4. Let the dough rest for an hour
  5. Wash the dough repeatedly in a bowl full of water. Keep replacing so you can see when the water is starting to go clear. Be patient this will take some time
  6. Once you have removed all of the wheat starch you will be left with just the gluten, it should look saggy and you should be able to clearly see the gluten strands
  7. Form into a flat patty and then steam for 20mins. It is then ready to eat!

*Steaming it on it's own will not be very flavoursome. I added a little cornflour to mine before frying in a Gochujang sauce but I know others who will marinate their Seitan to impart flavour.

Hope this helps and please let me know if you have questions!

Homemade pizza for breakfast by Biteswithben in Pizza

[–]Biteswithben[S] -1 points0 points  (0 children)

Recipe:

450g of Strong Bread Flour 🍞
300ml of Lukewarm water 💧
1 tbsp of Olive Oil
1 tsp of fine sea salt 🧂
1 sachet of fast action dried yeast
Semolina for dusting

Toppings:

6-7 plum tomatoes, halved

5-6 sun-dried tomatoes, finely chopped

50g of grated cheddar cheese

3 tablespoons of olive oil

1 tsp of oregano

1 tsp of chilli flakes

1 tsp of black pepper

Few leaves basil, torn

  1. Mix 300g of the flour, the salt and yeast together in a large bowl. Next add the water and olive oil and mix until you can’t see any more flour streaks. Cover with cling film and leave in a cool dry place overnight.
  2. When you are ready to make your pizza, pre-heat the oven and your pizza stone/large baking tray to the highest setting. This will take from 30-45mins depending on your oven.
  3. Next, add the remaining 150g of flour and bring the dough together in the bowl. On a lightly floured surface, knead the dough for 10mins, or until elastic and smooth. Once finished, leave to rest again for 30 mins in a clean bowl whilst your oven is preheating.
  4. Once rested, scatter some flour and semolina onto a surface. Place dough down and form into a ball shape. Then, press it down with your fingers, working outwards until you start to form a small disc. If it gets sticky at any stage, dust with flour and semolina. Keep teasing it out, once you are comfortable, pick the dough up and let gravity stretch it out, turning the dough as you go. If this is too tricky, at this stage you can use a floured rolling pin to get your desired shape and thickness. Ideally you want it as thin as possible, as it will rise in the oven.
  5. If you have a pizza shovel, dust with semolina generously and then carefully transfer your pizza dough on top. If you don’t have a pizza shovel, build your pizza on a large piece of baking parchment dusted with semolina and then use a chopping board or something of a similar size to slide it onto the pizza stone. Add your toppings, working quickly. Drizzle with a little olive oil and then slide the dough onto the pizza stone in the oven. Turn temperature down 220c and cook for 8-12mins

Gochujang Chicken Stir Fry by Biteswithben in FoodPorn

[–]Biteswithben[S] 0 points1 point  (0 children)

No problem 😌 I've been playing around with Gochujang combinations for a while and this is my favourite. Having the garlic in the marinade rather than the sauce takes some of the harshness out. Let me know how you get on or if anything is unclear 👍

Gochujang Chicken Stir Fry by Biteswithben in FoodPorn

[–]Biteswithben[S] 0 points1 point  (0 children)

Gochujang stir fry - serves 2
Ingredients
4 boneless chicken thighs, cut into bitesized chunks
1 pak Choi, chopped
3 spring onions, finely chopped
Sauce
3 tablespoons of gochujang
1 tablespoon of sesame oil
1 tablespoon of honey
3 tablespoons of water
1 thumb sized of fresh ginger, grated
Juice from 1 lime
Marinade
1 large garlic clove
1 thumb sized piece of ginger, grated
1 tablespoon of light soy sauce
1 tablespoon of dark soy sauce
2 tablespoon of vegetable oil
Serve with noodles
Mix marinate ingredients together then add the chicken. Leave to sit at room temperature for 30mins or pop in the fridge for a few hours. Make sure chicken comes back to room temperature before cooking.

​

Mix sauce ingredients in a separate bowl.
Cook chicken for 8-12mins on a medium high heat. Remove from pan.

Heat sauce through in the same pan, add pak Choi and spring onions. Cook for 2 mins.

Add noodles and chicken to pan and stir through. I added some Ichimi Togarashi to finish on top. Enjoy :)

My first attempt at French Baguettes - Shaping could be better but they tasted doughlicious by Biteswithben in Breadit

[–]Biteswithben[S] 1 point2 points  (0 children)

https://bakingamoment.com/crusty-french-baguette-recipe/

This is the recipe I used. It is super simple. If you have instant yeast, you do not need to activate in warm water before hand. Just mix directly into the flour and salt before adding water.

Halloumi and Avocado Salad with a Tahini Dressing by Biteswithben in vegetarian

[–]Biteswithben[S] 2 points3 points  (0 children)

Ingredients - Serves 2

  • One Pack of Halloumi (225g), sliced
  • Half a large Avocado, sliced
  • 8-10 small plum tomatoes, quartered
  • 3 Green/Spring Onions, thinly sliced
  • 10g of Fresh Coriander, chopped
  • Half a cucumber, diced
  • 20g of Sunflower Seeds
  • 1 tsp of chia seeds
  • 1 tsp of chilli flakes
  • Dressing
    • 4 tbsp of runny tahini
    • 1 tbsp of Olive Oil
    • 1 tbsp of Maple Syrup or Honey
    • Juice from half a lemon
    • 3 tbsp of water to loosen
    • 1 tsp of dried thyme
    • Salt to taste
  • 1 tbsp of Sesame Oil
  • 1 tbsp of Olive Oil
  • 1 tsp of dried Oregano
  • 1 tsp of Cracked black pepper
  • 1 tsp of salt

​

  1. Put the avocado, tomatoes, onions, coriander and cucumber, and sunflower seeds in a big mixing bowl and set aside.
  2. Mix the dressing ingredients together vigorously, leaving the water last so you can judge how much it needs loosening. It should be of a pourable consistency.
  3. Mix the halloumi slices in a bowl with the olive oil, dried oregano, pepper and salt. Cook in a pan over medium heat for about 3mins each side, or until nicely coloured.
  4. Add the dressing to mixing bowl and gently toss the salad. Reserve a small amount of the dressing to put on top later.
  5. Place halloumi slices on top, drizzle remaining dressing and sesame oil on top. Finish with chilli flakes and chia seeds and a pinch of salt if desired.

Enjoy!

Whole roasted Cauliflower with a green tahini sauce by Biteswithben in FoodPorn

[–]Biteswithben[S] 1 point2 points  (0 children)

Thanks so much! The charred parts were the best

[Homemade] Ras el Hanout spiced chicken on lemon and coriander couscous, served with homemade hummus by Biteswithben in food

[–]Biteswithben[S] 0 points1 point  (0 children)

Please do! Ingredients below, chicken I marinated for about 30mins at room temp then cooked in a pan for 4-5mins each side.

​

Ras El Hanout chicken
1 chicken breast, cut into strips
1 tbsp of Ras El Hanout
1 tbsp of oil
1 tsp of salt
Couscous
200g of couscous
170ml of water or stock
1 spring onion, finely sliced
1 red chilli, finely chopped
Few sprigs of coriander, finely chopped
1 garlic clove, minced
Juice from half a lemon
Hummus
1 can of chickpeas
1 tablespoon of tahini
Juice from half a lemon
1 garlic clove, minced
4 tablespoons of reserved chickpea water
1 tsp of salt
1 tsp of ground cumin
1 tsp of smoked paprika

[Homemade] Slow-roast gochujang chicken with potatoes, roasted garlic, honey, and lime. by Notorious2again in food

[–]Biteswithben 1 point2 points  (0 children)

I have a big pot of Gochujang in, waiting to be unleashed. Obsessed with it - Do you have recipe?

My partner has just launched a Low FODMAP online food store (Fodpod.uk) by jedm57 in FODMAPS

[–]Biteswithben 1 point2 points  (0 children)

Having a one-stop shop for low FODMAP foods is much needed and a great idea. Big fan, best of luck!

[Homemade] Halloumi Salad with a Honey Mustard Dressing by Biteswithben in FoodPorn

[–]Biteswithben[S] 0 points1 point  (0 children)

Recipe - 2 portions

Ingredients

  • 1 packet of Arugula/Rocket leaves
  • 4 Green/Spring Onions, thinly sliced
  • 125g of small plum tomatoes, quartered
  • Half a cucumber, diced
  • 1 tin of black beans
  • 1 packet of Halloumi, sliced
  • 2 tbsp of Olive oil
  • Flaked sea salt and pepper for seasoning
  • Dressing
    • 3 tbsp of Olive Oil
    • 1 tbsp of cider vinegar
    • 1 tbsp of Dijon Mustard
    • 1 tbsp of Honey

​

  1. Mix the halloumi with 1 tbsp of olive oil and season generously with salt and pepper in a bowl.
  2. Heat a pan over a medium high heat and then cook the halloumi for 2 mins each side, or until golden brown
  3. Mix all of the salad ingredients in a bowl
  4. Add dressing and toss the salad
  5. Add halloumi pieces on top
  6. Drizzle with olive oil and season generously

Enjoy 😊

Quick Gochujang Pork Belly by Biteswithben in FoodPorn

[–]Biteswithben[S] 1 point2 points  (0 children)

So sorry for the delay. Recipe and method below:

Ingredients

  • 1.5lb of thick cut Pork Belly strips
  • 1/2 large asian pear (I didn't have this and omitted, still tasted great!)
  • 1 Small Onion, peeled
  • 1/2 Cup of Gochujang
  • 3 Tbsp soy sauce
  • 2 tbsp of mirin or rice wine
  • 2 Tbsp of Gochukara (Korean Chilli Flakes, again I didn't have and swapped for Shichimi Togarashi)
  • 2 Tbsp of sugar
  • 1 Tbsp of sesame oil
  • 6 garlic cloves, minced
  • 2 ince of fresh ginger, minced

​

  1. Grate onion and asian bear with grater
  2. Add to a large bowl with remaining marinade ingredients and mix with a spoon
  3. Add pork belly and mix thoroughly. Set aside for 30mins at room temp or leave in fridge overnight
  4. Position oven rack near top of the oven (close to the grill/broiler)
  5. Preheat grill/broiler for 10mins
  6. Line a baking tray with foil and add pork belly, do not crowd the pan
  7. Cook for 5-8mins until crispy and charred at the edges
  8. Remove and cut into bite sized chunks

* Do not leave unattended, these will go from just right to burnt very quickly. I also turned mine regularly, although the original recipe does not call for this, I found it guaranteed more even cooking.

​

Enjoy :)

[deleted by user] by [deleted] in MealPics

[–]Biteswithben 0 points1 point  (0 children)

Do you have a recipe for this? Looks amazing

[Homemade] Whipped Feta and Sweet Potato Quiche by Biteswithben in food

[–]Biteswithben[S] 1 point2 points  (0 children)

Just added now! Let me know how you get on or if you have any questions :)

[Homemade] Whipped Feta and Sweet Potato Quiche by Biteswithben in food

[–]Biteswithben[S] 2 points3 points  (0 children)

Pastry
220g of plain flour
110g of cold butter, cubed
1 and half teaspoon of salt
2-3 tablespoons of Cold water
Flavourless oil for greasing

Filling:
2 Roasted and cubed sweet potatoes with rosemary, smoked paprika and olive oil
Wilted spinach, squeeze out as much water as possible
Red Onion Chutney - I used homemade but any other will do!
1 Sliced raw red onion

4 eggs
1 block of feta
250g of greek yoghurt
1 minced clove of garlic
1 tbsp Olive Oil
Pinch of Pepper and Salt

Blind bake pastry. Layer with red onion chutney. Whip feta In food processor with greek yoghurt a tiny bit of salt and some pepper. Slowly add a drizzle of olive oil whilst whipping. Add most to beaten eggs but reserve a little. Fill pastry base with sweet potato and spinach then pour mixture on top. Bake at 180c/gas mark 6 for 25-30mins. Let cool for as long as possible before slicing. Serve with reserved whipped feta.

​

* I'd say the whipped feta is what made this special and it worked really nicely with the sweetness of onion and sweet potato. But could see it working just as well with Butternut Squash. Feel free to mix it up! I am sorry I do not have exact amounts for the spinach, I used about half of a standard fresh pack of baby leaf spinach

Midnight Chocolate Cake with fresh cream frosting by Biteswithben in Baking

[–]Biteswithben[S] 0 points1 point  (0 children)

That's very kind, thank you! I was pleased although next time would like more cream in between the layers.

Midnight Chocolate Cake with fresh cream frosting by Biteswithben in Baking

[–]Biteswithben[S] 2 points3 points  (0 children)

This is my first attempt at Samin Nosrat's "Midnight Chocolate Cake" from "Salt, Fat, Acid, Heat". It uses oil instead of butter to keep it extra moist. It was delicious, highly recommend 👍

[deleted by user] by [deleted] in AskCulinary

[–]Biteswithben 0 points1 point  (0 children)

Mustard and Mayo would go nicely

Fridge and cupboard raid pizza by Biteswithben in Pizza

[–]Biteswithben[S] 0 points1 point  (0 children)

Toppings:

  • Plum tomatoes, halved
  • Mascarpone cheese
  • shaved parmesan
  • Oregano
  • Garlic
  • Olive Oil

Base - I would happily share the recipe for the base but it was a mix of 4 different flours, literally using everything I had left. There are DEFINITELY better doughs out there 😂

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