No-Knead Bread Recipe - NYT Cooking: 2015.
YIELD: One 680 Gram loaf.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.
- In a large bowl combine flour, yeast and salt.
Add 1 5/8 - 1.5 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 21C.
- Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 230C-260C.
Put a 6- to 8-Liters heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.
Monday 26 December 2016
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'
Tuesday 20 December 2016
Sprouted Sourdough Bread for Fermentation Week.
recipes for the future
about Chad Robertson bread from Golubka
Golubka: Sprouted Sourdough Bread for Fermentation Week
Below are some things that I learned from trial and error with different flours, applying Chad Robertson’s technique:
1. You need to be patient. It may take time to get your starter going, but if you feed it every day, it will always respond to your efforts, even if it seems that it never will in the beginning.
about Chad Robertson bread from Golubka
Golubka: Sprouted Sourdough Bread for Fermentation Week
Below are some things that I learned from trial and error with different flours, applying Chad Robertson’s technique:
1. You need to be patient. It may take time to get your starter going, but if you feed it every day, it will always respond to your efforts, even if it seems that it never will in the beginning.
Monday 19 December 2016
Friday 16 December 2016
Thursday 15 December 2016
Recipe Collection | Lyukum Cooking Lab
Recipe Collection | Lyukum Cooking Lab
"Culinary coach and personal chef with extensive knowledge of various ethnic cuisines.
Great Britain, France, Spain, Singapore, Japan, China are among my culinary destinations and inspirations.
I have studied professional classic French cooking at Auguste Escoffier School of Culinary Arts with one of the best teachers in Austin, Jason Reynolds."
"Culinary coach and personal chef with extensive knowledge of various ethnic cuisines.
Great Britain, France, Spain, Singapore, Japan, China are among my culinary destinations and inspirations.
I have studied professional classic French cooking at Auguste Escoffier School of Culinary Arts with one of the best teachers in Austin, Jason Reynolds."
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:
Thursday 8 December 2016
Coleslaw.
Sour cabbage Russian recipe (pickled or salted cabbage, Sauerkraut) Russian Food:
- In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined sunflower oil.
The cabbage can be marinated before with vinegar producing cabbage provençal (Russian: капуста провансаль, tr. kapusta provansal).
A similar salad is also made of sauerkraut.
- In the United Kingdom, coleslaw almost always contains carrot and onion in addition to cabbage, usually being made with mayonnaise, salad cream, or a mixture of the two.
Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins.
- The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad"
- In Russia and Ukraine, a salad of fresh shredded cabbage, mixed with carrots, apples, cranberries etc., is traditionally dressed with unrefined sunflower oil.
The cabbage can be marinated before with vinegar producing cabbage provençal (Russian: капуста провансаль, tr. kapusta provansal).
A similar salad is also made of sauerkraut.
- In the United Kingdom, coleslaw almost always contains carrot and onion in addition to cabbage, usually being made with mayonnaise, salad cream, or a mixture of the two.
Some variations include nuts such as walnuts and dried fruits such as sultanas or raisins.
- The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad"
Ricotta Recipes.
I have not tasted yet!
- Lemon-ricotta-tart: Half Baked Harvest - Made with Love:
Filling:
1/4 cup cocoa powder
1/3 cup brown sugar
2/3 cup milk
1/4 teaspoon salt
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons butter
4 teaspoons vanilla, divided
1 cup whole milk ricotta cheese
228g/8 ounces mascarpone cheese, softened
1/3 cup granulated sugar
3 eggs
zest of 2 lemons, juice from 1
whipped cream, for topping (optional)
You need:
Preheat the oven to 190C.
22-23cm tart pan with a removable bottom.
Ricotta mixture: In a food processor or blender, combine the ricotta cheese, mascarpone cheese, granulated sugar, eggs, 2 teaspoons vanilla and the lemon zest of 2 lemons + juice from 1 lemon.
Blend until smooth.
Drizzle the fudge sauce in the bottom of the prepared tart crust.
Pour half the ricotta mixture over the chocolate and then drizzle the mixture with more fudge sauce.
Add the remaining ricotta mixture and yeah....drizzle with more fudge sauce.
Use a knife to swirl the fudge sauce into the ricotta mixture.
Bake the tart in the preheated oven for 50 minutes to 1 hour or until just set.
It is ok if the tart still has a little jiggle to it when it comes out.
Set aside to cool.
- Lemon-ricotta-tart: Half Baked Harvest - Made with Love:
Filling:
1/4 cup cocoa powder
1/3 cup brown sugar
2/3 cup milk
1/4 teaspoon salt
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons butter
4 teaspoons vanilla, divided
1 cup whole milk ricotta cheese
228g/8 ounces mascarpone cheese, softened
1/3 cup granulated sugar
3 eggs
zest of 2 lemons, juice from 1
whipped cream, for topping (optional)
You need:
Preheat the oven to 190C.
22-23cm tart pan with a removable bottom.
Ricotta mixture: In a food processor or blender, combine the ricotta cheese, mascarpone cheese, granulated sugar, eggs, 2 teaspoons vanilla and the lemon zest of 2 lemons + juice from 1 lemon.
Blend until smooth.
Drizzle the fudge sauce in the bottom of the prepared tart crust.
Pour half the ricotta mixture over the chocolate and then drizzle the mixture with more fudge sauce.
Add the remaining ricotta mixture and yeah....drizzle with more fudge sauce.
Use a knife to swirl the fudge sauce into the ricotta mixture.
Bake the tart in the preheated oven for 50 minutes to 1 hour or until just set.
It is ok if the tart still has a little jiggle to it when it comes out.
Set aside to cool.
Wednesday 7 December 2016
Sauerkraut Basic Recipe.
Sauerkraut Basic Recipe | Wild Fermentation :: Wild Fermentation:
Timeframe: 1-4 weeks (or more)
Special Equipment:
Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Plate that fits inside crock or bucket
One-gallon jug filled with water (or a scrubbed and boiled rock)
Cloth cover (like a pillowcase or towel)
Ingredients (for 1 gallon):
5 pounds cabbage (2.300g)
3 tablespoons sea salt
Timeframe: 1-4 weeks (or more)
Special Equipment:
Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Plate that fits inside crock or bucket
One-gallon jug filled with water (or a scrubbed and boiled rock)
Cloth cover (like a pillowcase or towel)
Ingredients (for 1 gallon):
5 pounds cabbage (2.300g)
3 tablespoons sea salt
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.
'via Blog this'
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.
Monday 5 December 2016
Take a peak inside my fridge . . . – Amelia Freer
Take a peak inside my fridge . . . – Amelia Freer:
- eating enough protein
- doesn’t eat any dairy - coconut yoghurt
- coconut milk
- fermented cabbage
- keeps nuts and seeds in the fridge, rather than the cupboard
- seven fruits a day
- making a smoothie, it’s a great way to add in extra protein and nutrients
ProBerry-Amla powder by Nutricology - Health powders
- takes probiotics every morning in her smoothie
- coconut water - a nice alternative to drinking plain water.
- hazelnut, cashew and peanuts
- cashew milk
'via Blog this'
- eating enough protein
- doesn’t eat any dairy - coconut yoghurt
- coconut milk
- fermented cabbage
- keeps nuts and seeds in the fridge, rather than the cupboard
- seven fruits a day
- making a smoothie, it’s a great way to add in extra protein and nutrients
ProBerry-Amla powder by Nutricology - Health powders
- takes probiotics every morning in her smoothie
- coconut water - a nice alternative to drinking plain water.
- hazelnut, cashew and peanuts
- cashew milk
'via Blog this'
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.
Friday 2 December 2016
Thursday 1 December 2016
Sugar Bun.
I have not tasted yet!
We will need:
1 cup milk a little warmer than room temperature
2 teaspoons active dry yeast with a slide, or 20 grams of fresh
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)
Preparation.
1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.
Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
4. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
5. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.
Bon Appetit!
And more: Pecan, Chocolate and Cinnamon Buns – lovinghomemade:
На русском: здесь!
We will need:
1 cup milk a little warmer than room temperature
2 teaspoons active dry yeast with a slide, or 20 grams of fresh
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)
Preparation.
1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.
Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
4. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
5. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.
Bon Appetit!
And more: Pecan, Chocolate and Cinnamon Buns – lovinghomemade:
На русском: здесь!
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."
'via Blog this'
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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