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'via Blog this'
Showing posts with label recipes for the future. Show all posts
Showing posts with label recipes for the future. Show all posts
Thursday, 7 December 2017
Wednesday, 28 December 2016
Bread Stekka.
recipes for the future
Since we were talking about the bread for the day, which can be put on the table guests, how's that option?
This bread - brother of bread without kneading, the same principle, a very long fermentation of the batter to be mixed with a minimum of yeast.
The idea is not new, loved by the people pain l'ancienne is done in a similar way, but with a lot of yeast and fermentation with cold, but the result is unusual and enjoyable.
Although the name sounds very Italian, as far as I can see nothing very Italian in that there is no bread, it's our local invention.
Testreports:
400 g bread flour
3 g (1/2 tsp) salt
3 g (3/4 tsp) sugar
1/4 tsp instant yeast
350 g cold water (12-15 ° C)
1. Mix flour, sugar, salt and yeast, mix well.
Add water and stir the dough with a spoon or your hand until you have a rough, wet, sticky dough.
Tighten the bowl of the film and leave the dough for 12-18 hours.
Focus more on 12 than at 18.
The finished dough will rise much, and will be covered with bubbles.
2. Generously sprinkle the board with flour, pour (I kid you not) at her dough and carefully wrap it several times over the hand or scraper until the dough almost tighten.
Lightly oil the top of the dough with olive oil and sprinkle with coarse salt (about 1/4 teaspoon).
3. Take a linen towel and generously sprinkle simple or large corn flour or bran.
Turn the dough on the towel (here you will learn enough flour sprinkled on the board.) If the top of the sticky dough sprinkle with flour, cover with a towel and leave the edges rasstaivatsya for 1-2 hours, until the dough has risen about half and no longer springy when pressed with a finger.
4. Pre-heat the oven to 260°C/500°F.
5. Take a baking tray (standard American baking with borders, so-called half-sheet size 30x42 cm, I highly recommend using steel trays without coatings) and lubricate it with olive oil.
Put the dough on a floured board and cut into 4 pieces with a scraper.
Do not cut the dough on the towel.
Take each strip of dough and transfer to a baking sheet stretching it to a length of the pan.
Simple stekka.
Grease with olive oil and sprinkle with large sea salt.
Stekka with tomatoes. Cut the tomatoes in half small (like cherry), press the dough in half at the same distance, place on top of a thin slice of garlic and a few leaves of thyme.
Grease stekku olive oil and sprinkle with large sea salt.
Stekka with garlic. Clean chives, lightly press down on them with a knife so that they cracked and push into the dough at the same distance.
Grease stekku olive oil and sprinkle with sea salt and a large freshly ground black pepper.
Stekka with olives. Press the olives into the dough at the same distance and brush the dough with olive oil.
Pickled olives enough in themselves, and in addition to salt on top of them is not necessary.
Stekka with feta. Cut the feta into small pieces and push them into the dough at the same distance.
Grease the dough with olive oil.
Like olive stekka this salty enough on its own, in addition to salt it is not necessary.
Of lubrication oil.
From how much olive oil comes into play much depends.
If you lubricate the dough very thin layer, the crust is slightly crunchy, almost like a baguette.
If you do not feel sorry for oil, the bread soaked it becomes fragrant and soft, more like focaccia.
6. Bake for about 20 minutes until thick golden-brown crust.
Give stekkam cool 5 minutes on baking sheet, then transfer them to the grill and allow to cool completely.
from "My Bread" by J. Lahey
Since we were talking about the bread for the day, which can be put on the table guests, how's that option?
This bread - brother of bread without kneading, the same principle, a very long fermentation of the batter to be mixed with a minimum of yeast.
The idea is not new, loved by the people pain l'ancienne is done in a similar way, but with a lot of yeast and fermentation with cold, but the result is unusual and enjoyable.
Although the name sounds very Italian, as far as I can see nothing very Italian in that there is no bread, it's our local invention.
Testreports:
400 g bread flour
3 g (1/2 tsp) salt
3 g (3/4 tsp) sugar
1/4 tsp instant yeast
350 g cold water (12-15 ° C)
1. Mix flour, sugar, salt and yeast, mix well.
Add water and stir the dough with a spoon or your hand until you have a rough, wet, sticky dough.
Tighten the bowl of the film and leave the dough for 12-18 hours.
Focus more on 12 than at 18.
The finished dough will rise much, and will be covered with bubbles.
2. Generously sprinkle the board with flour, pour (I kid you not) at her dough and carefully wrap it several times over the hand or scraper until the dough almost tighten.
Lightly oil the top of the dough with olive oil and sprinkle with coarse salt (about 1/4 teaspoon).
3. Take a linen towel and generously sprinkle simple or large corn flour or bran.
Turn the dough on the towel (here you will learn enough flour sprinkled on the board.) If the top of the sticky dough sprinkle with flour, cover with a towel and leave the edges rasstaivatsya for 1-2 hours, until the dough has risen about half and no longer springy when pressed with a finger.
4. Pre-heat the oven to 260°C/500°F.
5. Take a baking tray (standard American baking with borders, so-called half-sheet size 30x42 cm, I highly recommend using steel trays without coatings) and lubricate it with olive oil.
Put the dough on a floured board and cut into 4 pieces with a scraper.
Do not cut the dough on the towel.
Take each strip of dough and transfer to a baking sheet stretching it to a length of the pan.
Simple stekka.
Grease with olive oil and sprinkle with large sea salt.
Stekka with tomatoes. Cut the tomatoes in half small (like cherry), press the dough in half at the same distance, place on top of a thin slice of garlic and a few leaves of thyme.
Grease stekku olive oil and sprinkle with large sea salt.
Stekka with garlic. Clean chives, lightly press down on them with a knife so that they cracked and push into the dough at the same distance.
Grease stekku olive oil and sprinkle with sea salt and a large freshly ground black pepper.
Stekka with olives. Press the olives into the dough at the same distance and brush the dough with olive oil.
Pickled olives enough in themselves, and in addition to salt on top of them is not necessary.
Stekka with feta. Cut the feta into small pieces and push them into the dough at the same distance.
Grease the dough with olive oil.
Like olive stekka this salty enough on its own, in addition to salt it is not necessary.
Of lubrication oil.
From how much olive oil comes into play much depends.
If you lubricate the dough very thin layer, the crust is slightly crunchy, almost like a baguette.
If you do not feel sorry for oil, the bread soaked it becomes fragrant and soft, more like focaccia.
6. Bake for about 20 minutes until thick golden-brown crust.
Give stekkam cool 5 minutes on baking sheet, then transfer them to the grill and allow to cool completely.
from "My Bread" by J. Lahey
Tuesday, 27 December 2016
Bread: bread with re-milled durum flour.
- Pane con Semola Rimacinata di Grano Duro | The Fresh Loaf: bread with re-milled durum flour.
Durum Flour 60%
Bread Flour 40%
Water* 60%
Salt
- Rimacinata - STIR THE POTS: Rimacinata is a term for the finest milled semolina flour (aka durum) - bread with re-milled durum flour.
- Focaccia Barese - STIR THE POTS: "With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used kamut. With a couple hours of proof, I then baked it in my cast iron pan."
Durum Flour 60%
Bread Flour 40%
Water* 60%
Salt
- Rimacinata - STIR THE POTS: Rimacinata is a term for the finest milled semolina flour (aka durum) - bread with re-milled durum flour.
- Focaccia Barese - STIR THE POTS: "With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used kamut. With a couple hours of proof, I then baked it in my cast iron pan."
Sunday, 25 December 2016
Sourdough pain de campagne recipe by Carl Legge.
Sourdough pain de campagne recipe » Carl Legge:
recipes for the future
The recipe is made over 3 days and only needs a little time at each stage. It’s a very forgiving and flexible method. If you work weekdays, you could start on a Friday evening and have beautiful bread for Sunday lunchtime.
The 3-day method allows the dough to slowly develop good structure and flavour without being too sour.
I (mainly) use a small wholemeal rye starter. There’s a great post here from Weekend Bakers which shows you how easy it is to make. I find this uses less flour and it’s very responsive. If I screw it up, I can make another starter from scratch in a couple of days with no problems. To keep things simple, I use equal weight of flour and water when refreshing: so it’s a 100% starter.
You could replace the wholemeal rye flour with any wholemeal flour. I find the rye is very good as a starter and gives an excellent flavour to the finished bread.
I normally make 3kg of dough at a time for 4 loaves to make the most of a hot oven The recipe here makes about half that, for two loaves. Just scale up/down the ingredients pro rata if you need to. I use digital scales for accurate measuring, it really does make a difference.
Finally, the flour I mostly use is from Shipton Mill: their organic dark wholemeal rye and untreated organic white flour No. 4.
Sourdough pain de campagne recipe
Day 1, evening – Starter
Wholemeal rye starter 100g
Wholemeal rye flour 40g
Tepid water 60g
In a small bowl mix this all together and cover with a lid, cling film or a clean cloth. Leave in a warm place. The following morning, you should have a little bowl of bubbly flour.
Day 2, morning – Poolish
Big Starter from above 200g
Wholemeal rye flour 35g
Strong white flour 80g
Tepid water 185g
In a bowl of about 2-3 litre capacity, mix all the ingredients together. A Danish dough whisk is just perfect for this. A spoon or fork will also work… Cover the bowl and leave in a warm place until the evening. Ideally the poolish will have at least 6 hours to stand, more is not a problem. You should end up with a bigger bowl of gently bubbling flour.
Day 2, evening – Dough
Poolish from above 500g
Strong white flour 650g
Fine salt 15g
Water 300g
Total weight is 1465g-ish
In the early evening, add the other ingredients to the poolish in the bowl and mix well to form a ragged and sticky dough. Cover the bowl and leave in a warm place for about 1 hour.
Then fold the dough. The dough will be slighty more sticky than in this video. Just keep the surface and your hands well floured and you’ll be fine.
I fold 3 times in total at roughly 1 hour intervals. Pop the dough back in the bowl, cover and leave in a warm place after the first two folds.
After the third fold, pop the dough in the bowl, cover and put in the fridge overnight. Bakers call this ‘retarding the dough’. It allows the dough to slowly develop a good flavour. Different flavour giving compounds in the dough work best at these lower temperatures to make the rounded flavour of the sourdough.
Day 3, morning – bake
Take out dough and divide it into two. In a warm place, allow the dough to rest and warm up for about 30 minutes.
Shape the dough and prove 1-3 hours. See these videos for shaping ideas.
How to simply shape bread to make rolls, a batard, a boule or round loaf and a rectangular loaf.
Once you’ve shaped the dough, put it into a banneton or just onto some baking paper, cover and allow to prove for 1.5-3 hours. The dough should increase by 30-50% and still be springy to the touch.
While the dough proves, heat your oven to 240°C. I bake on a granite baking stone which gives a good bottom to the bread.
Once the dough is proved, slash the top of the dough to give it somewhere to expand through (and to look pretty). Then bake for 15 mins with a tray with some boiling water in it placed at bottom of the oven. The water will help give you a nice crisp crust.
Then remove the water tray and bake for another 30 minutes at 190-200°C for 30 mins.
Take the bread out and allow it to cool on a rack. Wait a while and listen to the crust crackle and ‘sing’. And enjoy.
'via Blog this'
recipes for the future
The recipe is made over 3 days and only needs a little time at each stage. It’s a very forgiving and flexible method. If you work weekdays, you could start on a Friday evening and have beautiful bread for Sunday lunchtime.
The 3-day method allows the dough to slowly develop good structure and flavour without being too sour.
I (mainly) use a small wholemeal rye starter. There’s a great post here from Weekend Bakers which shows you how easy it is to make. I find this uses less flour and it’s very responsive. If I screw it up, I can make another starter from scratch in a couple of days with no problems. To keep things simple, I use equal weight of flour and water when refreshing: so it’s a 100% starter.
You could replace the wholemeal rye flour with any wholemeal flour. I find the rye is very good as a starter and gives an excellent flavour to the finished bread.
I normally make 3kg of dough at a time for 4 loaves to make the most of a hot oven The recipe here makes about half that, for two loaves. Just scale up/down the ingredients pro rata if you need to. I use digital scales for accurate measuring, it really does make a difference.
Finally, the flour I mostly use is from Shipton Mill: their organic dark wholemeal rye and untreated organic white flour No. 4.
Sourdough pain de campagne recipe
Day 1, evening – Starter
Wholemeal rye starter 100g
Wholemeal rye flour 40g
Tepid water 60g
In a small bowl mix this all together and cover with a lid, cling film or a clean cloth. Leave in a warm place. The following morning, you should have a little bowl of bubbly flour.
Day 2, morning – Poolish
Big Starter from above 200g
Wholemeal rye flour 35g
Strong white flour 80g
Tepid water 185g
In a bowl of about 2-3 litre capacity, mix all the ingredients together. A Danish dough whisk is just perfect for this. A spoon or fork will also work… Cover the bowl and leave in a warm place until the evening. Ideally the poolish will have at least 6 hours to stand, more is not a problem. You should end up with a bigger bowl of gently bubbling flour.
Day 2, evening – Dough
Poolish from above 500g
Strong white flour 650g
Fine salt 15g
Water 300g
Total weight is 1465g-ish
In the early evening, add the other ingredients to the poolish in the bowl and mix well to form a ragged and sticky dough. Cover the bowl and leave in a warm place for about 1 hour.
Then fold the dough. The dough will be slighty more sticky than in this video. Just keep the surface and your hands well floured and you’ll be fine.
I fold 3 times in total at roughly 1 hour intervals. Pop the dough back in the bowl, cover and leave in a warm place after the first two folds.
After the third fold, pop the dough in the bowl, cover and put in the fridge overnight. Bakers call this ‘retarding the dough’. It allows the dough to slowly develop a good flavour. Different flavour giving compounds in the dough work best at these lower temperatures to make the rounded flavour of the sourdough.
Day 3, morning – bake
Take out dough and divide it into two. In a warm place, allow the dough to rest and warm up for about 30 minutes.
Shape the dough and prove 1-3 hours. See these videos for shaping ideas.
How to simply shape bread to make rolls, a batard, a boule or round loaf and a rectangular loaf.
Once you’ve shaped the dough, put it into a banneton or just onto some baking paper, cover and allow to prove for 1.5-3 hours. The dough should increase by 30-50% and still be springy to the touch.
While the dough proves, heat your oven to 240°C. I bake on a granite baking stone which gives a good bottom to the bread.
Once the dough is proved, slash the top of the dough to give it somewhere to expand through (and to look pretty). Then bake for 15 mins with a tray with some boiling water in it placed at bottom of the oven. The water will help give you a nice crisp crust.
Then remove the water tray and bake for another 30 minutes at 190-200°C for 30 mins.
Take the bread out and allow it to cool on a rack. Wait a while and listen to the crust crackle and ‘sing’. And enjoy.
'via Blog this'
Thursday, 22 December 2016
Bread /Denmark/.
recipes for the future from HVERDAGSMAD.DK /Denmark/.
The bread is FANTASTIC! Crispy, crunchy crust.
I've tried to bake the bread, both in an iron pot and a roaster, and both work fine. Iron pot, a white crucible was somewhat discolored, so I stick to increased sow, which I put to soak in water while I start on the bread.
Well, that's my bread!
Ingredients:
625 grams of flour (10 dl)
5 cups water
2 tsp salt
yeast the size of a pea (Yes so little use)
Method
1) Stir yeast into water in a large bowl.
Salt and flour are added.
Stir the dough together quickly to all the flour is wet - it should not be kneaded!
Leave to rise for 12 hours.
2) Carefully pour the dough out onto a meldækket board and fold it together just 3 times.
Set again to rise - like a large meldækket cutting boards for 2 hours.
Turn on while the oven at 250 degrees, it should be quite hot. Also put the saucepan or frying sow in, it must also be hot.
3) When dough has finished turned it over in the hot roaster. Sprinkle any. with a little salt and rosemary, put the lid on and place it into the oven.
It will bake in about 25 minutes at 250 degrees with a lid
4) After 25 minutes you let it bake for 15 minutes at 230 degrees uncovered.
Let the bread cool for at least 2 hour before serving.
The bread is FANTASTIC! Crispy, crunchy crust.
I've tried to bake the bread, both in an iron pot and a roaster, and both work fine. Iron pot, a white crucible was somewhat discolored, so I stick to increased sow, which I put to soak in water while I start on the bread.
Well, that's my bread!
Ingredients:
625 grams of flour (10 dl)
5 cups water
2 tsp salt
yeast the size of a pea (Yes so little use)
Method
1) Stir yeast into water in a large bowl.
Salt and flour are added.
Stir the dough together quickly to all the flour is wet - it should not be kneaded!
Leave to rise for 12 hours.
2) Carefully pour the dough out onto a meldækket board and fold it together just 3 times.
Set again to rise - like a large meldækket cutting boards for 2 hours.
Turn on while the oven at 250 degrees, it should be quite hot. Also put the saucepan or frying sow in, it must also be hot.
3) When dough has finished turned it over in the hot roaster. Sprinkle any. with a little salt and rosemary, put the lid on and place it into the oven.
It will bake in about 25 minutes at 250 degrees with a lid
4) After 25 minutes you let it bake for 15 minutes at 230 degrees uncovered.
Let the bread cool for at least 2 hour before serving.
Wednesday, 21 December 2016
Roasted Beet Bread.
recipes for the future
Roasted Beet Bread.
This bread is unique, delicious and beautiful.
Filled with pastrami, havarti cheese and mustard, it makes a delicious panini sandwich.
Makes 2 loaves.
Night before:
250 ml (1 cup) bread flour
1 ml (1/4 tsp) instant yeast
250 ml (1 cup) lukewarm water
In a large bowl, combine these ingredients and mix with a wooden spoon.
Cover with plastic wrap and let sit on the counter for 12 to 16 hours.
Day of:
250 ml (1 cup) pureed roasted beets plus any juice
125 ml (1/2 cup) stone-ground whole-wheat flour, plus extra for sprinkling
3 ml (3/4 tsp) instant yeast
15 ml (1 tbsp) chopped fresh thyme
8 ml (1 3/4 tsp) salt
675 ml (2 3/4 cups) bread flour (approx)
50 ml (1/4 cup) lukewarm water
Olive oil
Cornmeal
To “night before” mixture, add pureed beets and any juice, whole-wheat flour and instant yeast.
Mix with a wooden spoon till smooth.
Let sit, uncovered, for 10 minutes.
Add thyme and salt; mix till smooth.
Start to add bread flour.
Once it becomes too hard to mix in the bowl, turn dough onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add too much flour.
Add just enough to prevent dough from really sticking to your fingers when kneading.
Add a little olive oil to a clean large bowl.
Place dough in bowl and turn over a few times to very lightly coat all sides of the dough with oil.
Cover with plastic wrap.
Let dough rise for 1 1/2 hours or till double in bulk.
Turn onto a flat surface.
Cut dough in half and mould each half into desired shape.
Place shaped dough on a piece of parchment paper sprinkled with cornmeal.
Spray tops with a little oil spray and cover with plastic wrap for 1 hour or till double in bulk.
Heat oven to 200°C/400°F and place baking stone on centre rack.
Place a cast-iron skillet (filled with lava rocks if you have them) on oven floor or on lowest rack.
When loaves have doubled, sprinkle with a little whole-wheat flour and slash an X on top of each.
Place in hot oven directly on baking stone.
Pour about 250 ml (1 cup) boiling water into hot skillet and close oven door.
Bake for 30 to 35 minutes or till loaves sound hollow when tapped on bottom. (Or stick a meat thermometer into the centre of loaves; when it reads 82°C/180°F they’re ready.)
Let cool on a wire rack.
- No knead to fear bread-baking: Making fresh loaves at home on the rise | canada.com:
- The Knead For Bread – Bread Recipes for Baking Bread: website offers step-by-step, fully illustrated recipes for all kinds of bread and gets about 2,000 visitors a day from around the world.
'via Blog this'
Roasted Beet Bread.
This bread is unique, delicious and beautiful.
Filled with pastrami, havarti cheese and mustard, it makes a delicious panini sandwich.
Makes 2 loaves.
Night before:
250 ml (1 cup) bread flour
1 ml (1/4 tsp) instant yeast
250 ml (1 cup) lukewarm water
In a large bowl, combine these ingredients and mix with a wooden spoon.
Cover with plastic wrap and let sit on the counter for 12 to 16 hours.
Day of:
250 ml (1 cup) pureed roasted beets plus any juice
125 ml (1/2 cup) stone-ground whole-wheat flour, plus extra for sprinkling
3 ml (3/4 tsp) instant yeast
15 ml (1 tbsp) chopped fresh thyme
8 ml (1 3/4 tsp) salt
675 ml (2 3/4 cups) bread flour (approx)
50 ml (1/4 cup) lukewarm water
Olive oil
Cornmeal
To “night before” mixture, add pureed beets and any juice, whole-wheat flour and instant yeast.
Mix with a wooden spoon till smooth.
Let sit, uncovered, for 10 minutes.
Add thyme and salt; mix till smooth.
Start to add bread flour.
Once it becomes too hard to mix in the bowl, turn dough onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add too much flour.
Add just enough to prevent dough from really sticking to your fingers when kneading.
Add a little olive oil to a clean large bowl.
Place dough in bowl and turn over a few times to very lightly coat all sides of the dough with oil.
Cover with plastic wrap.
Let dough rise for 1 1/2 hours or till double in bulk.
Turn onto a flat surface.
Cut dough in half and mould each half into desired shape.
Place shaped dough on a piece of parchment paper sprinkled with cornmeal.
Spray tops with a little oil spray and cover with plastic wrap for 1 hour or till double in bulk.
Heat oven to 200°C/400°F and place baking stone on centre rack.
Place a cast-iron skillet (filled with lava rocks if you have them) on oven floor or on lowest rack.
When loaves have doubled, sprinkle with a little whole-wheat flour and slash an X on top of each.
Place in hot oven directly on baking stone.
Pour about 250 ml (1 cup) boiling water into hot skillet and close oven door.
Bake for 30 to 35 minutes or till loaves sound hollow when tapped on bottom. (Or stick a meat thermometer into the centre of loaves; when it reads 82°C/180°F they’re ready.)
Let cool on a wire rack.
- No knead to fear bread-baking: Making fresh loaves at home on the rise | canada.com:
- The Knead For Bread – Bread Recipes for Baking Bread: website offers step-by-step, fully illustrated recipes for all kinds of bread and gets about 2,000 visitors a day from around the world.
'via Blog this'
Friday, 9 December 2016
Soup.
I have not tasted yet!
- Sambar - aromatic vegetable and lentil soup - Saga:
A typical Indian version of garam masala contains:
Black and white peppercorns
Cloves
Cinnamon or cassia bark
Mace (Nutmeg)
Black and green cardamom pods
Bay leaf
Cumin
- Kalyn's Kitchen®: Low-Carb Goulash Soup with Red Peppers and Cabbage:
- Lentil and Bulgur Soup - Give Recipe:
- Silky Edamame Soup | Love and Olive Oil:
- Sambar - aromatic vegetable and lentil soup - Saga:
A typical Indian version of garam masala contains:
Black and white peppercorns
Cloves
Cinnamon or cassia bark
Mace (Nutmeg)
Black and green cardamom pods
Bay leaf
Cumin
- Kalyn's Kitchen®: Low-Carb Goulash Soup with Red Peppers and Cabbage:
- Lentil and Bulgur Soup - Give Recipe:
- Silky Edamame Soup | Love and Olive Oil:
Tuesday, 6 December 2016
Sambusak with Spinach and 4 Cheeses.
Tnuva | Starters & Snacks | Sambusak with Spinach and 4 Cheeses:
I have not tasted yet!
Servings: 20
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Dough:
4 cups of flour
1 teaspoon of sugar
1 teaspoon salt
1 oz fresh yeast
1 cup water
2 packages (7.05 oz) Tnuva Butter
1 egg yolk
(Please note: the dough needs to rest overnight in the refrigerator.)
Filling:
1 lb frozen whole spinach leaves
1 package (8.8 oz) Tnuva Bulgarian Feta Cheese, crumbled
1 roll (7.05 oz) of Tnuva goat cheese
½ package (3.50 oz) of Tnuva Kashkaval, finely grated
7 oz Tnuva Muenster Cheese, grated or finely chopped
3 tablespoons bread crumbs
1 egg yolk
Freshly ground black pepper
Freshly grated nutmeg
Topping:
1 egg, beaten
Sesame seeds for decoration
1. Prepare the dough: Put the ingredients in a mixer with a dough hook for 8 minutes until the dough is pliable and comfortable.
Put into a bowl, cover with plastic wrap and let rise for about two hours until it has doubled in volume or overnight in the refrigerator.
2. Preheat oven to 180C/350F.
3. Prepare the filling: Thaw and drain the spinach.
Make sure all the liquid is squeezed out.
In a bowl add the spinach, cheese, bread crumbs and egg yolk.
Mix into a smooth mixture and set aside.
4. Shape the pastry: Roll out the dough on a lightly floured surface to about 1 inch thickness.
With a glass or a cookie cutter, cut the dough into 5 inch round circles.
5. At the center of each circle place a heaping tablespoon of the filling and fold in half, creating a half circle.
Press firmly at the edges with a fork or pinch together tightly.
Brush with egg and sprinkle with sesame seeds.
Arrange on a lined baking tray.
Bake for about 20 minutes until the pastry is golden and serve warm.
** If you do not serve the same day ** These filled pastries freeze well. Take directly from the freezer and heat at 375F for 10 minutes when wanted. no need to defrost.
'via Blog this'
I have not tasted yet!
Servings: 20
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Dough:
4 cups of flour
1 teaspoon of sugar
1 teaspoon salt
1 oz fresh yeast
1 cup water
2 packages (7.05 oz) Tnuva Butter
1 egg yolk
(Please note: the dough needs to rest overnight in the refrigerator.)
Filling:
1 lb frozen whole spinach leaves
1 package (8.8 oz) Tnuva Bulgarian Feta Cheese, crumbled
1 roll (7.05 oz) of Tnuva goat cheese
½ package (3.50 oz) of Tnuva Kashkaval, finely grated
7 oz Tnuva Muenster Cheese, grated or finely chopped
3 tablespoons bread crumbs
1 egg yolk
Freshly ground black pepper
Freshly grated nutmeg
Topping:
1 egg, beaten
Sesame seeds for decoration
1. Prepare the dough: Put the ingredients in a mixer with a dough hook for 8 minutes until the dough is pliable and comfortable.
Put into a bowl, cover with plastic wrap and let rise for about two hours until it has doubled in volume or overnight in the refrigerator.
2. Preheat oven to 180C/350F.
3. Prepare the filling: Thaw and drain the spinach.
Make sure all the liquid is squeezed out.
In a bowl add the spinach, cheese, bread crumbs and egg yolk.
Mix into a smooth mixture and set aside.
4. Shape the pastry: Roll out the dough on a lightly floured surface to about 1 inch thickness.
With a glass or a cookie cutter, cut the dough into 5 inch round circles.
5. At the center of each circle place a heaping tablespoon of the filling and fold in half, creating a half circle.
Press firmly at the edges with a fork or pinch together tightly.
Brush with egg and sprinkle with sesame seeds.
Arrange on a lined baking tray.
Bake for about 20 minutes until the pastry is golden and serve warm.
** If you do not serve the same day ** These filled pastries freeze well. Take directly from the freezer and heat at 375F for 10 minutes when wanted. no need to defrost.
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Cauliflower, almond and turmeric soup.
I have not tasted yet!
- The 10 best soup recipes | Life and style | The Guardian: "
This is Leon's winter version of the great Spanish cold summer soup of almonds and garlic called ajo blanco.
The creaminess of the almonds is backed by that of the cauliflower when it has been softened and pureed.
This should have the consistency of satin.
Serves 4-5
1 large cauliflower (about 1.5kg)
50g butter
1 large onion, thinly sliced
3 garlic cloves, chopped
1 tsp turmeric
½ tsp ground (or whole) fenugreek
½ tsp ground ginger
70g ground almonds
1 litre vegetable stock
600ml full-fat milk
To garnish
A small handful of whole almonds, skin on, slightly crushed
Lemon wedges
Salt and black pepper
1 Cut the cauliflower florets off the central trunk and very roughly chop them.
Quarter the trunk and slice that too.
2 Melt the butter in a pan, add the onion, garlic, turmeric, fenugreek, ground ginger and sliced cauliflower stalk, and cook until the onion begins to soften.
3 Stir in the ground almonds, making sure everything is well coated, then pour the stock on top.
4 Simmer for about 10 minutes, then add the cauliflower florets – the cauliflower may not all be covered at first but as it begins to cook, stir occasionally and it will all get there.
Simmer for a further 20-25 minutes, until all the cauliflower bits are very tender but not mushy – check that the stalks are soft, too.
5 Stir in the milk and blitz until completely smooth.
Top it off with some crushed whole (or flaked) almonds, and serve with a wedge of lemon on the side for a bit of last-minute freshness.
- The 10 best soup recipes | Life and style | The Guardian: "
This is Leon's winter version of the great Spanish cold summer soup of almonds and garlic called ajo blanco.
The creaminess of the almonds is backed by that of the cauliflower when it has been softened and pureed.
This should have the consistency of satin.
Serves 4-5
1 large cauliflower (about 1.5kg)
50g butter
1 large onion, thinly sliced
3 garlic cloves, chopped
1 tsp turmeric
½ tsp ground (or whole) fenugreek
½ tsp ground ginger
70g ground almonds
1 litre vegetable stock
600ml full-fat milk
To garnish
A small handful of whole almonds, skin on, slightly crushed
Lemon wedges
Salt and black pepper
1 Cut the cauliflower florets off the central trunk and very roughly chop them.
Quarter the trunk and slice that too.
2 Melt the butter in a pan, add the onion, garlic, turmeric, fenugreek, ground ginger and sliced cauliflower stalk, and cook until the onion begins to soften.
3 Stir in the ground almonds, making sure everything is well coated, then pour the stock on top.
4 Simmer for about 10 minutes, then add the cauliflower florets – the cauliflower may not all be covered at first but as it begins to cook, stir occasionally and it will all get there.
Simmer for a further 20-25 minutes, until all the cauliflower bits are very tender but not mushy – check that the stalks are soft, too.
5 Stir in the milk and blitz until completely smooth.
Top it off with some crushed whole (or flaked) almonds, and serve with a wedge of lemon on the side for a bit of last-minute freshness.
Sunday, 4 December 2016
Saturday, 3 December 2016
Monty Don in his kitchen.
Turning the tables: Monty Don in his kitchen | Life and style | The Guardian:
I have not tasted yet!
"Chilled cucumber soup
This recipe was modified as a result of lunch with Nigel.
1 1/2 cucumbers
1 pint lowfat yogurt
1/2 pint light chicken stock
juice from 1/2 a lemon
good handful of chopped spearmint
salt and freshly ground pepper
ice cubes
Roughly chop the cucumbers, leaving the skin on, and liquidise in a blender.
Add the yogurt, chicken stock and lemon juice and whizz together.
Put into a big bowl, stir in the chopped mint and season.
Refrigerate for an hour before serving with an ice cube in each bowl.
I have not tasted yet!
"Chilled cucumber soup
This recipe was modified as a result of lunch with Nigel.
1 1/2 cucumbers
1 pint lowfat yogurt
1/2 pint light chicken stock
juice from 1/2 a lemon
good handful of chopped spearmint
salt and freshly ground pepper
ice cubes
Roughly chop the cucumbers, leaving the skin on, and liquidise in a blender.
Add the yogurt, chicken stock and lemon juice and whizz together.
Put into a big bowl, stir in the chopped mint and season.
Refrigerate for an hour before serving with an ice cube in each bowl.
Wednesday, 30 November 2016
Recipes from UK Specialist Registered Dietitian (RD).
Recipes | Nics Nutrition:
From "UK Specialist Registered Dietitian (RD).
- a healthy balanced diet.
Foods cannot be classed as ‘good’ and ‘bad’ in my eyes, and I promote healthy lifestyles as a way of life, rather than fad/short-term diets."
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From "UK Specialist Registered Dietitian (RD).
- a healthy balanced diet.
Foods cannot be classed as ‘good’ and ‘bad’ in my eyes, and I promote healthy lifestyles as a way of life, rather than fad/short-term diets."
'via Blog this'
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