Bolognese! For Liers.

Buckwheat Millet Rice Flour BreadcrumbsBread. Who likes it? Go east of Russia and it becomes a rarity. Rice, closely followed by millet, is the carbohydrate supreme. Virtually everywhere else, bread is a key diet factor. Eastern european countries favour rye, indians use gram and rice and the South American interpretation is of the flat maize variety, but by far the most prolific loaf is made from wheat. It is a complex carbohydrate, or starch, which releases energy slowly and is easy to transport. Bread has been rationed and has inspired revolutions both in 18th century France and 21st century Egypt. A food that is one of the linchpins of the Western diet. A food that has, sadly, fallen prey to industrialization, a champion of Western Society, which has turned it into a product on the stock market instead of a food in our farmers market. The demand for wheat bread is so high that wheat flour has undergone intense processing and refinement to such an extent that coeliac disease (the allergy to gluten, a protein found in wheat, rye, barley and store-bought oats) is being added to the ever-growing list of Western illnesses.

Incidentally, it can also look like mince meat.

If you weren’t bothered to read the above, Start Here.

Tasty Recipe for Stale Brown Bread.

Ingredients.

Half a stale loaf (Buckwheat, Millet, Rice Flour, Pea Flour variations)

(the stale in between fresh and mouldy. I am not responsible for mould-induced panic)

400g chopped tomatoes (tinned is best)

half a yellow onion, finely chopped

half a red onion, roughly chopped

2 cloves of garlic, peeled and chopped

ground turmeric

ground cayenne pepper

ground cumin

coriander seeds

coconut oil/clarified butter (ghee DF) (for frying)

extra virgin olive oil (for soaking)

Method.

Heat a drizzle of frying oil in a deep frying pan over a med heat ~ add a teaspoon of coriander seeds ~ after 10 seconds, add the turmeric, cayenne and cumin, 1 1/2 tspn of each ~ add the chopped garlic. Stir. Once golden, add the chopped onions ~ fry until onions are soft, stirring occasionally (about 5 mins) ~ Chopped the bread into 1 inch cubes and soak in a bowl half filled with an olive oil and water emulsion (mixture). Toss with a hefty finch of ground coriander and ground cumin. Soak for 15 mins

~ Add the tin of chopped tomatoes to the frying pan once the onions are soft. Stir and leave to cook for 2 mins with lid on

~ Drain the bread~ In a seperate pan, heat enough oil to cover the bottom of pan. Once oil is sizzling, fry the bread enough to brown all sides (1 min)~ Then add the bread to the pan containing the onions and tomato mixture. Stir until fully incorporated. Add some water if needed. Lower heat and let simmer for 10 mins with lid on, paying close attention to avoid burning.

TASTY SPICY GF GOODNESS.

Also a good way to prevent food waste.

Spicy Bread

Seen here with Millet, a happy grain that is alkaline, a trait which helps with indigestion. It is also very easy to cook: 20 minutes on a high heat with the lid on at a 1:3 Millet Water ratio.

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