No Knead Crusty Raisin and Walnut Bread

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Ingredients:

  • 3 cups all-purpose flour, plus additional for dusting
  • 2 teaspoons coarse sea salt
  • 1g instant yeast
  • 3/4 cup raisin
  • ½ cup of walnut
  • 1 Tablespoon maple syrup
  • 350ml warm water (about 35°C)

Directions:

1. Mix all the dry ingredients together in a large bowl. Stir in the warm water and honey. This should result in a sticky dough, if it is not sticky to the touch, add a few spoonful of water. Gently shape the dough into a ball as best you can. Cover tightly with plastic wrap. Let rest at room temperature and allow to rise for 12-18 hours. The dough will be doubled in size and covered in air bubbles.

2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper.

3. Using a very sharp knife, gently score an X into the top. Leave dough alone for 30 minutes.

4. During this 30 minutes, preheat the oven to 246°C. Place the dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and tucking it all– the parchment paper included– inside the pot. Cover with the lid.

5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool for 30 minutes before serving.


 

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Lemon Butter Sauteed Clams

Woohooo It’s starting to feel a lot like spring!

I don’t know about you guys, but I’m so ready for the change in season! Awaken your taste buds with this lemony dish after winter’s heavy meals.

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Ingredients:

  • 1 ½ lb littleneck clams, scrubbed and cleaned
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, mined
  • 1/4 cup dry white wine
  • Pinch of cayenne pepper
  • Juice from 1 lemon
  • 1 teaspoon chopped parsley

Directions:

  1. Heat up a skillet on medium heat.
  2. Add the butter and saute the garlic until slightly browned.
  3. Add the clams into the skillet, and quickly toss around.
  4. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open.
  5. Add the lemon juice and parsley, stir to combine well. Remove from heat and serve immediately.