Cooking-Outdoors.com

Bread in a Dutch oven is a wonder to behold. There is no peaking and the heat is from the fire not the oven temperature knob so you have to stay by it and use your nose. This Honey Molasses Loaf recipe comes from my friend Lynda in South Africa. You might remember she did a guest post about a South African dish called a “Potjiekos”. You can read it here. And you really need to view Lynda’s Blog, it’s called FOOD, FUN & FARM LIFE IN EAST AFRICA ! Check it out here.

I made a couple of modification to the original recipe to fit my kitchen supplies and decided this had to be baked in a Dutch oven.

 

Recipe

 

2 cups whole wheat flour

1 cup cake flour

1 cup bran

1 tbsp Sunflower seeds

1 tbsp Sesame seeds

1 tsp salt

2 tbsp sunflower oil

1 tbsp Honey

1 tbsp Molasses

20 g instant yeast

2 cups lukewarm water.

 

 

 

 

 

 

Preparation

 

Mix all ingredients together. Grease the insides and the underside of the lid of a  10″ Dutch oven. It will be a wet mix and will fill the bottom of the Dutch oven. Pour mixture into Dutch oven and let rise for 30 minutes or until it is close to the top of the Dutch oven. Bake at 350 degrees for 40-45  minutes, that’s about 6 coals on bottom and 13 coals on top. Rotate the lid and Dutch oven in opposite direction every 10 minutes to eliminate hot spots.

 

Note: I added a seed and raisin mix instead of using the recipe seeds and poured some on top of the loaf before baking. This is a fairly dense loaf and tasted great with a little butter and honey on it. If you let it rise to sandwich bread height (I didn’t) it will be a fantastic sandwich bread for wheat lovers. Last point, if you peak during the baking process you will lose some height. Yep I peaked, I was multi tasking the family and forgot my start time, peaked and got some plop. No matter it is still a great bread.

 

 

Thanks Lynda!!

 

 

 

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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Tired of the same old baked potato? Try grilled potatoes instead.

From time to time I like to mix things up from the traditional old barbecue experience. I can’t claim this technique as being original to Cooking-Outdoors but it is an original idea for me when I started to cook my potatoes this way. I think I was working on grilled french fries or something to that effect. i started slicing my spuds in half and decided to stop there. Spiced them up and threw them on the grill. WOW!! They just popped, great crispy outside and soft potato’ie on the inside.

 

You can use any type of poatato you prefer, Idaho, Red, Purple, Yukon Golds, etc. I was fortunate to have some fresh Yukon Gold potatoes from a friend to use and they were amazingly good.

Wash and clean your potatoes real good. Then slice them in half from stem to bottom.

 

Coat them in some oil oil and rub your favorite potato spices on them. I use Garlic salt, Pepper and Parsley. Cooked them for about 15 minutes on each side! Bet you can’t eat just one………..

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

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Potato salad is flat out an excellent side dish to accompany any barbecue or Dutch oven feast. Easy to make and last a few extra days as an awesome left over (gets better with age). I don’t like store bought potato salads and I won’t let them past my lips into the temple of gluttony! They are usually to sweet and have way to much mayonnaise for my personal taste. Beside, who knows what they put into it!

I have made my own for about 30 yrs now. It comes from a recipe I begged to get from a friend at a company picnic (it was her mom’s). It was the first potato that I ever liked and still is the only potato salad I really, really like. It’s all personal preference but seeing as I get lots of compliments for this dish I thought I would share it. It’s basic, flavorful and chunky. I like to taste the pieces of food so I make everything chunky, must be a guy thing.

I vary the ingredients a little every time and you can adjust to your personal taste. This will get you started.

Ingredients

6 - 8 potatoes, skin on. (any kind Red, Idaho, Yukon, etc.)

3 - 4 stalks of celery

1 - 2 whole dill pickles

6 - hard boiled eggs (save 2 for the topping

1 - small can of sliced olives

1 tsb of sweet relish

1 tsb of yellow mustard

1 c mayonnaise (use a little at a time to get to the wetness of your liking)

couple of dashes of paprika (for the topping)

salt and pepper to taste

 

Preparation

Clean the potatoes and boil (*or grill) until tender (not soft). Boil eggs until hard. Set aside potatoes and eggs to cool. Once the potatoes and eggs are cool enough to handle it’s time to start chunking (yep, new verb). Chop the potatoes, eggs, celery and dill pickle into chucks of your own personal size preference. Mix everything together and add salt and pepper. Add mayonnaise to mixture. Use your own personal taste here, I like it on the dry side.

 

* Grilling your potatoes instead of boiling adds an entirely new dimension.

OK here’s the hard part. Put it into the fridge for 24 hrs to blend. Trust me it will taste so much better!!

Enjoy!

 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

 

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