300 g All-purpose flour 60 g Whole wheat flour angiesrecipes 15-20 g Matcha powder angiesrecipes 1/4 tsp Salt

5 g Active dry yeast angiesrecipes 190 ml Warm water 1/2 tsp Sugar Some extra flour for kneading

1. 
   Combine yeast, sugar and warm water in the mixing bowl of a stand mixer. Let stand for 10 minutes. Stir in AP flour, whole wheat flour, matcha powder and salt. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 2 hours.
   
2. Place the dough on a floured board and knead it into a loaf. Divide the loaf into 6-8 pieces and let rest for 5 minutes. Sprinkle each small dough with some flour and lightly press them flat. Fold the side of the dough up with your left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
   
3. 
   Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To achieve a chewy bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

A simple mixture of mayonnaise, buttermilk,(or sour cream) and herbs to liven up your salad or use as a dipping sauce for the French fries, fried chicken and other fried stuff. Click here for the history of Hidden Valley Ranch Dressing.

4 tbsp Homemade mayonnaise 4 tbsp Buttermilk angiesrecipes 2 tbsp 3.5% Plain yoghurt angiesrecipes

1/3 tsp Garlic powder angiesrecipes Salt and freshly ground black pepper 1 tbsp Fresh parsley, chopped

1. 
   Put mayonnaise, buttermilk and yoghurt in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper.
   
2. Add parsley and garlic powder, put lid on and shake vigorously for 30 seconds. Taste and adjust seasoning. Refrigerate for 2 hours before serving. Store the dressing in the refrigerator for a few days and it will keep longer without herbs.

Delicious and nutritious lentils
angiesrecipes are high in protein, minerals, and fiber. Unlike dried beans, they require no soaking and cook relatively quickly.

200 g Cooked brown lentils, soft and drained 100 g Water at 20C/68F 1 tsp Fresh yeast, crumbled 2 tbsp Honey

200 g German #550 flour angiesrecipes 50 g Rye flour #1150 angiesrecipes 5 g Salt 1 tbsp Olive oil angiesrecipes

1. 
   Beat the cooked lentils with the water, yeast and honey, and leave aside. In a large bowl combine flours with the salt, then pour the lentil mixture in. Mix until a soft and sticky dough forms. Cover with a plastic wrap and leave for 10 minutes.
   
2. 
   Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
   
3. 
   Lightly flour a parchment paper and roll the dough into a sheet, about 10 x 8 inch. Cover the surface of the dough with a cloth and leave for 1 hour, or until almost doubled in height. Preheat the oven to 210C410F. Uncover the dough and cut into 16 squares. Bake in the center of the oven for 25 minutes, or until the tops of the rolls are golden brown and feel light.

Easy to make and perfect for a potluck!

80-100 g Gemelli or fusilli 150 g Cornichons angiesrecipes 50 g Bierwurst (or Jagdwurst) 2 Cherry radishes angiesrecipes

70 g Green peas, canned 2 tbsp Homemade mayonnaise 2 tsp Brine, saved from cornichons Salt and freshly ground black pepper

1. 
   Cook gemelli according to instructions on box and cool. Chop the cornichon and radish. Dice the sausage.
   
   
   
2. Mix the cooked pasta with the rest of the ingredients. Refrigerate salad in a tightly covered container for several hours before serving.

It is important that all salad leaves be thoroughly rinsed to remove any grit, as well as residues of pesticide. Just as important is to dry the salad leaves well so that the dressing will not be diluted. Dress salad just before serving, otherwise the leaves will wilt and become unpleasantly soggy.

#Ingredients:	#Garlic Vinaigrette:
180 g Boneless skinless chicken breast, grilled, sliced 2 Cherry belle radish 4-5 Cherry tomatoes 20 g Carrot, shredded 100 g Lollo rosso (or romaine lettuce)	1 tbsp Raspberry vinegar (or red wine vinegar) angiesrecipes 1 clove Garlic, minced 50 g Extra-Virgin olive oil Salt and freshly ground black pepper 1/5 tsp Oregano

1. 
   Combine all the dressing ingredients in a screwtop jar. Shake well together. Rinse cherry radish and tomatoes. Drain and pat them dry with kitchen towel. Quarter the tomatoes and thinly slice the cherry radish.
   
2. Discard any damaged leaves and pull leaves individually from the core. Put the leaves in a sink of cold water and wash off any dirt. Lift the leaves out of the water and pat dry gently with a clean kitchen towel.
   
3. 
   Toss lollo rosso, cherry radish, shredded carrots and tomatoes quarters in large salad bowl. Mix gently and top with the grilled chicken. Drizzle with dressing and served with garlic bread if desired.