Recipes

A recipe inspired by a conversation with Chef Zach Keeshig of Naagan (Episode 49) Yields: 3 portions (235 g dough) Components 295 g Flour Bread – T45 35 g Flour Organic Spelt Flour – Ontario-grown 70 g Wild Rice, cooked 222 g Water 65 g Levain – (100% Hydration) 2 g Yeast Dry   7 […]

Yields: 1 – 9” fluted tart ring Components Pie Dough 200 g Flour All-purpose, Sifted 2 g Salt 2 g Baking soda120 g Butter Sweet, cold 1 ea Egg yolk 30 g Water, cold Filling – 150 g Ham Black Forest Sliced 150 g Cheese Gruyère Grated 30 g Butter Sweet 175 g Onions Spanish

Yields: 1 Round/Square Loaf Ingredients 60 g currants 45 g Irish Whiskey 360 g flour – all purpose   5 g salt   7 g baking powder   5 g baking soda   15 g sugar brown 480 g buttermilk Method Soak the currants in whiskey overnight. Sift the dry ingredients together. Combine currants and whiskey

Yields: 6 portions (270 g dough) Components 1 kg Flour – T45 600 g Water 2 g Dry Yeast   26 g Salt  Mixing Method 1.        Mix all ingredients together into a mixing bowl. 2.        Mix for 15 minutes. 3.        Remove dough from bowl and place in container. Rest for 20 minutes. 4.        Perform the

Yields: 10 portions Dough 500 gr – Pasta Flour “00” 50 ml – Olive Oil 5 each – Eggs whole, large 5 gr – Sea Salt        Production Collect and prepare all ingredients before assembly of product. Combine the eggs, salt, and olive oil together and mix well. Place the flour in a food processor and

Yields: 1 – 9” Pie                                                                  Oven Temperature: 375 F – 190 C Components 1 – 9” Tart Shell (deep) – lined with raw pie dough 3 whole – Eggs 300 ml – Corn Syrup 100 gr – Brown Sugar 10 ml – Vanilla Extract 100 gr – Butter 150 ml – Bourbon Whiskey 260

Yields: Approx. (400 ml) Components 225 gr – pitted black olives – (Greek Kalamata or dried Moroccan) 50 gr – anchovy filets 2 pcs – minced clove garlic 60 ml – olive oil 50 gr – capers Method 1.       Assemble and prepare all mise en place. 2.         Remove pits from olives. 3.         Place all ingredients in

Spaghetti, aglio e olio, or spaghettini, with garlic and oil, is one of the most famous pasta dishes from Naples, Italy.

This Shiitake Truffle Flan is a savoury custard recipe that is a cross between a quiche and a soufflé texture.

The Spelt grain is a hybrid of Emmer wheat and Goat grass. Spelt is by nature a wholefood. Spelt has a high fibre content, which makes it easier to digest the gluten.