470 g Rye leaven 550 ml Water at 20C/68F 650 g German #550 flour angiesrecipes

200 g Wholemeal flour angiesrecipes 75 g Dinkel spelt #630 flour angiesrecipes 20 g Salt

1. 
   In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
   
2. 
   On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
   
3. 
   Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.
   
4. 
   Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
   
5. Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.

1 Egg 1 Small onion 450 g /2 or 3 Potatoes

20 g German #405 flour 1/2 tsp Salt Olive oil

1. 
   Quarter the onion and peel the outer skin off. Place the egg and onion in the blender container, cover and blend briefly. Peel and chunk the potatoes.
   
   
   
2. 
   Add the potato chunks into the egg mixture and blend until the potatoes are pureed. Add in flour and salt. Blend until well-combined.
   
   
   
3. 
   Heat a skillet with olive oil over the medium heat. Pour in 1/4 of the batter and spread as thin as possible. Pan-fry until golden brown on edges, turn over and cook until for a further 3-5 minutes, or until beginning to turn golden-brown.

50 g Rolled oats angiesrecipes 100 g Boiling water 200 g Apple, peeled and grated 50 g Water at 20C/68F 100 g White leaven

2 g Instant dry yeast 250 g German #550 flour angiesrecipes 3 g Salt 2 tbsp Egg wash 2 tbsp Rolled oats

1. 
   Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients. Add the grated apple to the water, leaven, and yeast. Stir the mixture well until the yeast is dissolved, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, then cover and leave for 10 minutes.
   
2. 
   Rub 1 teaspoon 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 howl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Put it back in the bowl, cover and leave for 1 hour at room temperature.
   
3. 
   Lightly flour the work-surface and shape the dough into a baton or a round. Rub a tea-towel with a handful of flour (or use a linen-lined proving basket) and place the dough inside seam-side-up. Wrap the dough snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in height.
   
4. 
   Preheat the oven to 210C/410F. Upturn the loaf on to a flour dusted tray, then brush the surface of the loaf with the egg wash and dust with rolled oats. Bake the loaf in the centre of the oven for 30 minutes, then lower the heat to 190C/375F and bake for a further 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped on the base. Leave to cool on a wire rack.

450 g Potatoes 1 Onion 2 Eggs 1 tsp Dried parsley

1/2 tsp Salt Pepper to taste 2 tbsp Flour Some corn oil

1. 
   Peel and grate the potatoes with a carrot shredder in a bowl, using an earthenware bowl to keep the potatoes from discoloring. Squeeze the potatoes to get rid of excess water. Finely chop the onion and add into the potatoes together with eggs, parsley, salt, pepper and flour. Combine all together.
   
2. 
   Heat up a pan with oil until very hot. Drop batter by spoonful into the pan and press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. You can also freeze the potato pancakes and crisp them up in a 180C/350F oven at a later time.

There are two main types of Potato Pancakes. One is made from mashed potato with flour (or oats), the other is made from grated potatoes. In Germany, potato panckaes are are known by several names, depending on the region of the country. Kartoffelpuffer, Reibekuchen, Kartoffelplätzen, Kartoffelpfannkuchen, Reivkooche, Baggers, Kröppelscher, to name a few. Rösti is a Swiss potato pancake, which contains both onion and bacon. Potato is coarsely grated. Jewish Latkes are made with grated potatoes, eggs, onion and matzo meal.

500 g Potatoes 1 Egg 1/2 tsp Salt

2 tbsp Oats 3 tbsp Corn oil

1. 
   Peel and cook the potatoes in a pot of boiling water until soft. After potatoes are cooked, drain off the water and mash the potatoes. Press the mashed potato through a sieve to form a puree. Add in egg, salt and oats. Mix well.
   
2. 
   In a large skillet, heat oil over medium-high heat. Dollop batter onto the heated surface in tablespoons. Flatten each dollop slightly with the spoon to create the cakes. Cook until both sides are golden brown. If needed when all the cakes are done, microwave them for 20 seconds to assure they're all warm.

Bouncy Beef Balls is one of the variety of Xiamen/Amoy specialties. They are firm, springy, and crunchy in texture. Besides beef, pork, shrimps, fish, squid can also be used to make the bouncy meat balls.

500 g Ground beef 70 g Cornstarch 1 tsp Salt 1 tsp Chicken bouillon

1 tbsp Sugar 1/2 tsp White pepper powder 3 tbsp Ice water

1. 
   Place the ground beef in a mixer and blend until you have a paste-like consistency. Season it with salt, chicken bouillon, sugar and cornstarch. Stir until fully combined.
   
2. 
   Turn the mixture onto a chopping board. Smash down the beef mass with a rolling pin while slowly adding in the ice water. Once the mixture forms a firm and cohesive mass, cover and chill for 1 hour in the fridge to achieve the desired flavour. Press the paste out through the thumb and index fingers into a pot of boiling water. Remove as soon as they are cooked.