SASKO has launched their limited yeast & pasta products on the shelves and these recipes are quick and easy to make, and best of all require no yeast. These recipes show you how to make bread without yeast and also how to make your own pasta! Try them out!
Sasko spinach, feta and cumin crusty bread
Cooler days call for warming bowls of soups and stews. And those are best enjoyed with a slice of freshly-baked bread, ready for dunking or scraping up the last bits in the bowl. Try this easy recipe for a delicious and nourishing spinach-laced bread. Bonus: it’s yeast free, so you’re not competing with the whole world to find yeast to bake their own bread or brew their own pineapple beer.
INGREDIENTS
- 80 g frozen spinach, thawed and chopped
- 2 cups SASKO SELF-RAISING WHEAT FLOUR
- 1 tsp cumin seeds, toasted and ground
- 1/2 tsp salt
- 1 cup parmesan cheese, grated
- 120 g feta cheese, crumbled
- 3/4 cup milk
- SASKO CAKE WHEAT FLOUR for dusting
METHOD
Preheat the oven to 200C.
Squeeze out the excess liquid from the spinach and set aside.
In a bowl, add SASKO SELF-RAISING WHEAT FLOUR and add the spinach, salt, cumin, Parmesan and feta.
Stir in some of the milk (you may not need to use it all) to make a soft and sticky dough.
Cover the dough and set aside for 30 minutes to rest.
Turn the dough out onto a dusted surface and divide into 4 to 6 pieces.
Shape each piece into an oval bun and place on a well-greased baking tray.
Sasko fettuccine pasta
Domestic goddesses are created during lockdown. Add pasta to your repertoire with this easy recipe for home-made pasta. Five ingredients, a basic technique and a little patience is all it takes. Serve it with a classic Pangritata (fried bread) topping.
Ingredients:
2 whole eggs
3 egg yolks
500g SASKO white flour
100ml water
Olive oil
20 black olive cut into cheeks
1 garlic clove finely chopped
2 plum tomatoes roughly chopped
1 handful torn basil
1/4 cup Parmesan grated
2 slices SASKO oats and honey bread
Small handful chopped parsley
Handful capers
Fettuccini:
- Add flour to a food processor and add a good splash of olive oil while motor is running. Whisk the eggs and water together and gradually add to flour till dough begins to come together. Not wet.
- Remove from the mixer and knead for about 5 minutes till dough begins to soften and relax.
- Keep airtight and rest for 30 minutes before rolling out.
- With a pasta roller, gradually roll out until you reach the final setting. Cut into strips of 20cm long and ½ cm wide.
- Hang pasta over a rack place for about an hour till dry.
Pangritata:
- Add SASKO white bread to a blender and blend till you have fine course crumbs.
- In a moderately hot pan add a splash of olive oil and gently fry off bread crumbs and capers till golden.
- Remove and place in a pan and add grated Parmesan and chopped parsley.
To assemble:
- In a moderate pan add a good lug of olive oil
- Cook pasta in salted boiling water for 2 minutes or until cooked
- Gently fry off garlic for 1 minute, add chopped tomato, olives and cooked pasta.
- Season with salt and cracker black pepper and throw in torn basil
- Separate into 4 bowls and sprinkle over pangritata.
Featured Photo by Chinh Le Duc on Unsplash
