White Radish and Carrot Salad

Radish Salad

I make the yellow-white salad you see on our expecting-guests table quite often – both for guests and for the family. It is white radish and carrot salad. Super easy to make, delicious and good for you all the way.  I spotted the recipe long ago in two of my favorite Turkish cookbooks -”Sultan’s Kitchen” by Ozcan Ozan and “The Turkish Cookbook” by Nur Ilkin and Sheilah Kaufman (happy to have met Sheila Kaufman!). The salad is made up of two main ingredients, radishes and carrots but more radishes than carrots.  I, however, like to give the two vegetables an equal right to shine so I use them in approximately same amounts.

So what you need for this salad is white radish, carrots, fresh herbs and olive oil-lemon or olive oil-vinegar mixture for dressing. You can either mix the ingredients together as it is suggested in the first book, or, for a better visual appeal, arrange one vegetable around the other, per second book. No one will disqualify you for either method.

I find mixing the vegetables yields a better result taste-wise as the two get a chance to blend and soak up the dressing nicely, but you can’t beat the beauty of the second method. So it is really up to you to decide. As you can see in the picture, I went for visual the day I had guests.

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No-Knead Bread

Whole Wheat No Knead Bread

White no-knead bread – golden baked!

A couple of years ago when mom was visiting from Baku, I wanted to proudly demonstate my new baking skills to her. She watched curiously expecting difficult techniques and methods but soon realized no specials skills were involved in the making  - I mixed a few ingredients together, never kneaded anything but stirred with a spoon, let the mixture rise, and plopped it into your a pot to send into the big oven. She was, however, amazed by what came out of the oven – a beautiful rustic golden loaf that she confirmed could beat any store bought bread out there. “This is just like the bread they baked in your grandpa’s  bakery!” she exclaimed happily.  I was even happier to hear that.

My maternal grandfather Najaf who I hear had a great business mind and loved baking, started a bakery in the 40s of the last century in the northwestern region of Balaken. The bread supplied the entire region with bread for many years. Sadly, the famous bakery  did not last too long after grandpa passed away. I was born a year later. I used to always ask my mom about the kinds of bread they made in the bakery and whether there was any recipe preserved as I wanted to recreate it. Alas the recipe was lost forever and nobody had it.

So all of a sudden this bread that I baked in CA became a connection. Mom said I didn’t need to look any futher and that this was the recipe. In my imaginary world I saw this tall big bold charismatic old man beaming with pride for the granddaughter he never met but who shared his passion for bread making and who actually made bread that looked and tasted like his. The granddaughter was beaming too. Ok, ok, before I drag you into my imaginary world any further let me tell you about the bread I baked.

No Knead Bread

This bread was made with half whole wheat half unbleached all-purpose flour – the possibilities are endless!

So what is this bread all about? Can you make it too and have your family beam with pride for your baking skills? You sure can. In fact I dare say this will be the easiest bread you will ever make in your entire life (bread  machines not counting). And you will love it so much that you will never buy bread from a store. Not only this bread is easy to make but it is real, it is rustic, it is fresh and it is home made and you know exactly what’s in it.

Whole Wheat No Knead Bread

And this is 100% whole wheat bread – cut and ready to be savored. Love it!

This bread, my friend, is called no-knead bread. It is the revolitionary bread that was published in New York Times back in 2006 based on the reipe from Jim Lahey from Sullivan Street Bakery. The recipe was on my to do list ever since and I finally gave it a try using the adaptation from my blogger friend Sofya’s wonderful blog. I never looked back. I’ve been in love with it ever since.  I’ve been baking this bread non-stop for the past 3 years.

As the name suggests, there is no going into the dough with hands kneading it for minutes until it is smooth. You leave the job to a spoon to do this. The rest is even easier.There are only a few ingredients you will need to make this bread – flour, salt, yeast and water. The original recipe is for white bread, but I’ve adapted it to bake whole wheat bread and loved the result. To make white bread, I use unbleached all-purpose flour, for whole wheat –  whole wheat four and a small amount of flaxseed meal.

So the simplest of doughs, a pot, a hot oven – and let the  baking begin!

Here’s how. Let’s start with whole wheat bread.

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