Monday, 18 December 2017

Apple Cinnamon Sugar Pull Apart Bread.

Apple Cinnamon Sugar Pull Apart Bread | Brown Eyed Baker:

'via Blog this'

Stollen from #katryafruit

My stollen version:
1 day: mix:
350 lievito ( 50% hydration),
320 lukewarm milk,
4 yolks,
600 strong flour and leave for 8 hours.
2 day:
add 400 warm butter,
300 sugar,
300-350 strong flour,
zest of 2 oranges,
800 gr candied fruit
#katryafruit .
Knead thoroughly and leave for 8 hours more.
Shape Stollens ( don't forget to place #katryamarzipan inside) and leave for 6-7 hours.
Bake at 180 C for 1 hour

#lievitomadre #sourdough #ukraine Моя штолен версія: 350 Левіто Мадре, 320 теплого молока, 4 жовтки, 600 сильного борошна - все змішати та залишити на 8 годин. 2 день: до маси додати 400 теплого масла, 300 цукру, 300-350 сильного борошна, цедра 2 апельсинів, 800 гр фруктів #katryafruit в коньяку та гарно вимісити тісто й залишити підходити ще на 8 годин. Після чого виробити штолени (не забудьте покласти #katryamarzipan в середину) Знов залишити підходити на 6-7 годин та пекти при 180 С десь 1 годину

Friday, 15 December 2017


- Z Tasty Life - It is so fascinating for me to revive ancient, lost...:
Here we go: whisk one egg, continue whisking and add 2 tablespoons of flour, then whisk in 1/2 cup milk.
Cook in a hot small non-stick pan with 2 tablespoons of olive oil.
Note: it will break, unless you are incredibly delicate.
I flip it with an inverted plate.
You can do smaller one, but a big one is traditional.
I like adding lemon zest.
A know variation is [el-paradél-cui-pomm], in which one adds apple slices.

It is so fascinating for me to revive ancient, lost recipe of frugal, regional Italian cuisine.
Here is one I absolutely love for its speed and simplicity (perfect for snack): [el #paradél], from the Como region of Italy, and it is over 300 years old, or possibly more ancient.
In the past, this sweet, giant pancake was done with the very littlest thing from a semi-empty pantry: some water and flower fried in a pan.
Then, it evolved to include an egg and some milk... when available.
A dusting of powder sugar turns into a treat.
'via Blog this'

Basic lentil soup.

basic lentil soup:

'via Blog this'

Monday, 4 December 2017

Julian Barnes. The Pedant In The Kitchen.

'Lesson Two: that the relationship between professional and domestic cook has similarities to a sexual encounter.
One party is normally more experienced than the other; and either party should have the right, at any moment, to say, 'No, I'm not going to do that.'

My Cranberry-Orange Babka.

- Cranberry-Orange Babka - Flourish - King Arthur Flour:
recipe with pic!

I did the recipe from #katryababka

Thursday, 30 November 2017

Tuesday, 28 November 2017

Monday, 20 November 2017

Schiacciatine by Emiko Davies.

Schiacciatine & the last edition of Italian Table Talk | Emiko Davies:
Schiacciata is a variety of flat bread, sort of like focaccia, frequently seasoned with olive oil, rosemary, etc.
The Florentines frequently use them for making sandwiches.
"Schiacciatine" presumably are little schiacciate.
"The recipe I thought must absolutely be shared with everyone is for the schiacciatine.
Any Florentine bakery worth its salt has these little round discs of schiacciata (like a sort of Tuscan focaccia), sometimes as large as your hand, sometimes slightly larger, sometimes mini versions.
They can be baked plain, but more often than not they’re baked with a simple, single vegetable topping – sweet onions, thinly sliced tomato or maybe some sweet red pepper strips, zucchini or even zucchini flowers, if the season permits.
A few notes: Field indicates that this makes 6 six-inch schiacciate but I like them a little smaller to make 8 (even 10), a size that fits nicely in your hand.
All the resting in the shaping process is to enable the dough to relax while you stretch it to its right size.
Don’t worry, be patient.
Also, don’t be afraid to use lard; it is more traditional as an ingredient and imparts the most delightful crispness to the schiacciata that butter just doesn’t give."
Schiacciatine Fiorentine
For the dough:
7 grams (1 small packet) active dry yeast or 18 grams fresh yeast
375 ml warm water
2 tablespoons olive oil
30 grams lard or butter, at room temperature
500 grams all-purpose flour
1 ½ teaspoons (8 grams) salt, plus extra salt flakes for sprinkling
Olive oil for brushing tops
For the toppings:
1 red onion, halved and thinly sliced
1 tomato, thinly sliced
handful of fresh basil or thyme leaves
For the dough:
Stir the yeast into the water in a large bowl and allow to stand 10 minutes until dissolved.
Add the oil and lard.
Combine the flour and salt in a wide bowl and make a well in the centre.
Pour the liquid mixture into the well and stirring from the centre, gradually incorporate the wet and dry ingredients until you have a dough.
Knead until smooth and soft, about 8-10 minutes.
Place the dough in a lightly oiled bowl and let rise, covered, until doubled in size, about 1-2 hours.
Flatten the dough slightly on a floured surface and cut into 8 even portions, rolled into balls.
Let rest under a tea towel 15 minutes.
Dimple the balls with your fingers, flattening into a disc and rest another 15 minutes, covered.
Dimple again, stretching further.
Brush discs with olive oil, sprinkle with some salt and place on baking trays lined with baking paper.
Let rise 1 hour or until doubled in size, covered with a tea towel.
Dimple the dough once more, brush again with olive oil and top with your selected toppings.
Bake at 220ºC for about 15 minutes or until golden.
Serve warm or at room temperature.
Best eaten on the day they are made.
For the toppings:
You could use any vegetables you like really — thin strips of zucchini lightly sauteed with a little garlic; some leftover peperonata; fresh zucchini blossoms.
The important thing to remember is to only gently cook the vegetable toppings (tomato and zucchini flowers don’t even need any pre-cooking), do not brown them, they’ll get a blast of heat in the oven that will take them a little too far otherwise.
For onion topping, gently sweat the onion slices in a knob of butter and a splash of olive oil with a pinch of salt and some fresh thyme leaves.
Don’t let the onions colour, just cook gently until they are completely soft, sweet and translucent.
For the tomato topping, simply place fresh slices of tomato on the dough, sprinkle with salt and torn basil.
'via Blog this'

Monday, 13 November 2017

Adjaruli Khachapuri: The Cheese Boat.

You can cook the dough in the evening and put it in the fridge.
And breakfast will be delicious
Recipe for 4 pieces

125 g milk
125 g water
7 g dry yeast
1 h spoon salt
2 h spoon sugar
1-2 tablespoons vegetable oil
1 piece egg
400 g of flour

250 g suluguni cheese
250 Imeretian or Feta (Feta)

OR Halloumi, or the mix of halloumi, mozzarella and some feta or low moisture mozzarella and crumbled feta.
4 eggs
Note: the proportion of dough and cheese should be 1:1.

In the bowl of a stand mixer fitted with a dough hook, combine
tepid milk
small part of flour
- put on 15 minutes in a warm place,
- then add
rest of flour
olive oil,
tepid water,

Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.

Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.

Make the filling: In a large bowl, combine the cheeses and set aside.

On a lightly floured work surface, turn out the dough.
Divide into roughly 4 pieces and roll into balls each piece gently.
Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
On a piece of lightly floured parchment paper flattened each ball into a flat pancake with a diameter of approximately 25cm i.e roll dough into a circle about 25cm.

Arrange slices of hard cheese cuted into matches at the edges of the flat dough.
Make border all the way around - tightly roll the dough about a third of the way toward the center leaving a 6-7cm wide space between the two rolls.
Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape;
Spread soft cheese mixture in the middle, packing down lightly.

Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet.
Repeat with remaining dough and cheese.

Place a pizza stone in the center of the oven and preheat to 200−220С or max to your oven.

Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 6cm apart.
Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes.
Open the oven door and gently pour 1 cracked eggs gently into the center of each boat, being careful not to break the yolks.
Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.
The egg should turn soft, but a white with film on top.
Remove the breads and divide the butter among the center of each loaf;
serve hot.
Note: there is no knife and fork, but only by Hands, only hands!
So: tear off a piece of crust, stir it with cheese-butter-egg, scoop up a little from there and drag it into your mouth.
...the next piece.
At the end there is a bottom: attention!
It must be rolled up and eaten like a pancake.