recipes.md

Eggplant mash

1 eggplant 1 tomato 2 spoons of thick tomato sauce
1-2 onions 2 pieces of garlic salt pepper spices

1. Cook cut onion in olive oil with pepper for 5 min @ 100ºC
2. All sliced eggplant and tomato and cook for 20 min @ 100ºC

Dinkelbrot

700g Spelt 100g Sunflower seeds 500g Water 1 pc Yiest 2t Sugar 2t Salt 2t Bread mix Caraway Seeds

1. Grind spelt for 1 minute at highest setting, then mix with the sundflower seeds
2. Cook Water with yeast, salt, sugar for 3 min @ 37ºC
3. Mix everything together for 5 min
4. Form bread, cover with thin layer of flour, keep covered for 30 minutes
5. Bake for 20 min @ 250ºC
6. Bake for 30 min @ 200ºC

Dinkelbrot V2

700g Spelt 80g Sunflower seeds 20g Pumpkin seeds 20g Chia Seeds 520g Water 1 pc Yiest 1T Olive oil 2t Sugar 2t Salt 2t Bread mix Caraway Seeds

1. Grind spelt for 1 minute at highest setting, then mix with the sundflower seeds
2. Cook Water with yeast, salt, sugar for 3 min @ 37ºC
3. Mix everything together for 5 min
4. Form bread, cover with thin layer of flour, keep covered for 30 minutes
5. Bake for 20 min @ 250ºC
6. Bake for 30 min @ 200ºC

Roggenbrot

500g Ryeflour 100g Wheatflour 80g Sunflower seeds 550g Water 1 pc Yiest 2t Salt 2t Bread mix 3T Balsamic vinegar

1. Grind rye for 1 minute at highest setting, then mix with the sundflower seeds
2. Cook Water with yeast, salt, Balsamic vinegar for 3 min @ 37ºC
3. Mix everything together for 5 min
4. Keep covered for 30 minutes
5. Bake for 30 min @ 220ºC
6. Bake for 20 min @ 200ºC

500g dinkel, 450g wasser, 1x hefe, 50min @ 200c

Kimchi

Cabbage:

• Head of Napa cabbage
• 0.5 cups of kosher salt (for dehydrating cabbage)

Paste:

• 5-6 cloves of garlic
• 1 onion
• 0.5 asian pear
• ginger knob, 2 inches long
• 2 tsp sugar
• 0.25 cup fish sauce,
• 0.5 cup gochugaru (korean chili pepper flakes)
• 0.25 cup water
• 0.25 cup cooked white rice
• 1 carrot
• 2 stalks green onion