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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Unripe grape juice — gentle acidity, medieval cooking, deglazing
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Unripe grape juice — gentle acidity, medieval cooking, deglazing
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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- Crumble the yeast, sprinkle the sugar over it and then leave it to dissolve, it takes 3-4 minutes. Add the salt and the finger warm water, stir until it's all dissolved. - Add the flour and work the dough for 8-10 minutes. Leave it to rise for about 2-3 hours. - Take up the dough and roll it out on a table. It has to be bigger than the form you are going to use so that you can fold the dough in order to close the grapes inside it. - Grease a oven-proof form of some sort with a couple of tablespoons of olive oil, put the dough in it, letting some of it hanging over the edges. - Put 2/3 of the grapes in the form and then you fold the edges over them, closing it almost like a bundle. - Put the remaining grapes on top and then sprinkle 2-3 tablespoons sugar over it. Done that you drizzle 2-3 tablespoons of extra virgin olive oil over the surface. - Bake in 200°C/ 390°F for 20-30 minutes or until it's nice and golden.