tag:blogger.com,1999:blog-31549947469215497362024-03-13T00:38:24.057+01:00gatti fili e farinanataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.comBlogger405125tag:blogger.com,1999:blog-3154994746921549736.post-65705279420196808932013-10-29T21:16:00.000+01:002013-10-29T21:16:01.102+01:00Bread Baking Babes : Carrot Bread<div style="text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://www.girlichef.com/" target="_blank">Heather</a>, the Bread Baking Babe of the month, found this great tasting orange bread for us to bake, she chose it because it was a bit challenging due to: hard to find ingredients and more steps than usual in preparation.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEibxItYeG5WExJlfgAOOr_C-ekH8aP7VImta6GfVdUY8VSWsBnrjfZgoIB07Ly1R1D_TslvWhW78x3CoQJF08lMq86TxOOutUP-Mh8HfC-K_5yXamIygSuSKlhTHlFve2w8Qd7ElIe2w/s1600/DSC01904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEibxItYeG5WExJlfgAOOr_C-ekH8aP7VImta6GfVdUY8VSWsBnrjfZgoIB07Ly1R1D_TslvWhW78x3CoQJF08lMq86TxOOutUP-Mh8HfC-K_5yXamIygSuSKlhTHlFve2w8Qd7ElIe2w/s320/DSC01904.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Our host adapted it from :</span><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 1.3;"><a href="http://www.amazon.com/Artisan-Breads-Practical-Detailed-Instructions/dp/1616084871/ref=sr_1_6?s=books&ie=UTF8&qid=1383059256&sr=1-6" target="_blank">Artisan Breads: Practical Recipes and Detailed Instructions for Baking the World's Finest Loaves</a> . You can enjoy her post<a href="http://www.girlichef.com/2013/10/CarrotBread.html#more" target="_blank"> here</a>.</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 1.3;">The crust on the bread it's pure joy, the colour it's fantastic and the toasted seeds are addicting !! Really loved it toasted and my mum even more....she finished it when she came for lunch !!</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 1.3;"><span style="color: magenta; font-size: x-large;"><b>RECIPE</b></span></span><br />
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<div class="single_recipe_text" id="author" style="margin: 5px 5px 5px 0px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">by <span class="author">Heather Schmitt-Gonzalez</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 28 hours (mostly unattended)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 45 minutes</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="font-weight: bold;">Keywords:</span> bake bread vegan dairy-free soy-free carrots flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #b45f06;">Ingredients</span><span class="single_recipe_text" style="color: black;"> (3 loaves)</span></span></div>
<ul class="single_recipe_text" id="ingr" style="color: black;"></ul>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">for the Poolish:</span></span><br />
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<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 teaspoon active dry yeast</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup lukewarm water + more as needed</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2-1/2 cups (13 ounces / 364 grams) stone ground rye flour</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">for the Dough:</span></span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; padding: 0px;">
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/3 cup toasted sesame seeds</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 cup toasted sunflower seeds</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2-1/2 teaspoons active dry yeast</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 cup carrot juice, lukewarm</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-1/4 cups grated carrot</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 cup chopped parsley</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">6-6-1/2 cups (29.4-31.8 ounces / 823.2-890.4 grams) bread flour</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tablespoons + 1 teaspoon golden syrup (or honey or maple syrup)</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/4 cup sunflower oil</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 teaspoons sea salt</span></li>
</ul>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">for the Crackle Glaze:</span></span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; padding: 0px;">
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 teaspoon active dry yeast</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 cup + 2 tablespoons lukewarm water</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 cup + 1-1/4 tablespoons (4.7 ounce / 131.6 gram) rice flour</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 teaspoons sugar</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1-3/4 teaspoons sunflower oil</span></li>
<li class="ingredient" style="margin-bottom: 3px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3/4 teaspoons sea salt</span></li>
</ul>
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<span style="color: #b45f06;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Instructions</span></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">Day 1: Make the Poolish</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dissolve the yeast in the water, and let sit a few minutes to bloom. Whisk in the flour until smooth - if it is very thick, continue whisking in more water until it is the consistency of a thick batter. Cover with plastic wrap and let sit at room temperature for 24 hours; at this point it should be a bit bubbly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">Day 2: Baking Day</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a large bowl (or bowl of a stand mixer fitted with dough hook attachment), dissolve the yeast in the carrot juice, let sit a few minutes until it looks creamy (bloomed). Add the grated carrot, parsley, the lesser amount of bread flour, golden syrup, and the poolish to the bowl. Knead on low speed for 3 minutes. If the dough doesn't seem too sticky, then don't add any more of the flour; it will firm up as it is kneaded (plus you have more to add to it).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Add the oil to the bowl and knead for another 8 minutes. Add the salt, increase the speed, and knead until elastic, about 7 more minutes. At this point, the dough will not be sticky any longer. Use the extra flour, a tiny bit at a time, to remedy the dough if it is. Add the toasted seeds, and gently mix in.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="instruction">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place the dough into a large, lightly oiled bowl or container and cover. Let sit for 60-90 minutes, *knocking the dough back halfway through. To knock the dough back, remove it from the bowl and set it on a work surface. Use your hands to knock the air out of it. Fold the edges towards the center to form a cushion. Replace in the container, seam side down.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">make the Crackling Glaze:</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">While the dough is rising, dissolve the yeast in the water in a medium bowl. Whisk in the remaining ingredients. It should be spreadable, but not runny. Cover with plastic wrap and allow to sit for at least 30 minutes before using.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span class="single_recipe_text" style="color: black; font-weight: bold; margin-left: 7px;">shaping and baking:</span></span><br />
<div class="instruction">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Turn the dough out onto a lighty floured work surface and divide into 3 equal parts (approximately 78 ounces of dough to equal three 26 ounce portions).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="instruction">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Form the portions into three round balls, and cover them with a clean tea towel. Let rest for 10 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Shape each circle of dough into an oblong loaf, by gently pressing ball down into a circle and then tucking/rolling into shape. Set loaves, seam side down, onto a lightly floured bread peel or thin cutting board. Glaze the loaves generously with the crackling glaze (you'll have a lot of leftover glaze), and leave to rise at room temperature for 60-75 minutes, or until the dough has doubled in size and the the surface is crackled.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place a baking stone into the oven, and preheat to 475° F during last 20 minutes or so of rise time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqIVMt4RC1j0MbdrxsdPAbMNqqQx9UAElpdaNY_KcDY61vjmbW_YGlReoEkXvcKxxsT24SSen2ZqB-XtUstoUE2G6WHOvRxQ3459STr6fE9VNB8crXp-16-dLCOJN3Cru6-J9FKjdr9Q/s1600/carrot+bread+dough+2.png" imageanchor="1" style="color: #aa3639; margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Slide the loaves onto the stone (let them rise directly on a baking sheet or two if you don't have a stone - slide that into preheated oven) and spray generously with water. Close oven door. Lower the temperature to 400° F after 5 minutes. After another 10 minutes, open the oven door to let in a little air. Repeat two more times (every 10 minutes). Total baking time will be 45 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Remove bread from oven and cool on a wire rack.</span></div>
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nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com5tag:blogger.com,1999:blog-3154994746921549736.post-15022057747377509602013-10-20T12:05:00.000+02:002013-10-20T21:22:30.018+02:00The Cake Slice : Nectarine Oat Upside - Down Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">And here we are with the last submission for <a href="http://www.amazon.com/Vintage-Cakes-Timeless-Recipes-Cupcakes/dp/1607741024" target="_blank">Vintage Cakes</a> the book that has accompanied <a href="https://www.facebook.com/thecakeslicebakers?ref=hl" target="_blank">the Cake Slice</a> Group in the last year.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Each of us could choose any cake from the book, and I chose this recipe very well ahead knowing how bad I usually am. It is a simple yet delicious one, I baked it in September when the market was still filled with summer fruits but, as Julie Richardson points out in the introduction to the recipe, it can be made using pears apples or apricots as well.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Please visit all the other member of the Group and if you wish join us for the new book from which we'll be baking from November on ........ shh it's still a secret !</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">I'm adding the links to the blogs of all my Cake Slice friends, don't add your links !</span><br />
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<!-- end InLinkz script -->nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com14tag:blogger.com,1999:blog-3154994746921549736.post-11093090956764560452013-10-17T12:51:00.001+02:002013-10-17T12:51:23.505+02:00The Cake Slice: Butterscotch Cream Roll -Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FmkNUofBOMGxUlr88UeiCSWJSii1r2z2yrIzFX2Gy47_CvkEI3auf5KnBTJKcSkilSAj3Sf36-usjHH9K5vBYNWaAX5NJgHJilhw4ELjutZNjgXc5tfV-B1NNo3jSYfqznr_oLbJEtY/s1600/DSC01843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FmkNUofBOMGxUlr88UeiCSWJSii1r2z2yrIzFX2Gy47_CvkEI3auf5KnBTJKcSkilSAj3Sf36-usjHH9K5vBYNWaAX5NJgHJilhw4ELjutZNjgXc5tfV-B1NNo3jSYfqznr_oLbJEtY/s320/DSC01843.JPG" width="320" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">This wonderful and fantastic cake <strike>is</strike> was the month's cake for <a href="https://www.facebook.com/thecakeslicebakers?ref=hl" target="_blank">The Cake Slice</a> ... now I'm really ashamed of my delay but the worst part is that I baked it in time as I had done for the previous cake and not posted it. </span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">I'm so very lucky that in this group they are so nice to put up with me: Thank you !!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Making this cake looks harder than it is, just follow the directions and you are done</span>.<br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">The recipe is the one before the last we bake from <span style="background-color: #fefdfa; color: #333333; line-height: 18px;">Julie Richardson's </span><a href="http://www.amazon.com/Vintage-Cakes-Timeless-Recipes-Cupcakes/dp/1607741024" target="_blank">Vintage Cakes</a>.</span><br />
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<b><i><span style="color: #76a5af; font-family: Courier New, Courier, monospace; font-size: large;">Butterscotch Cream Roll-Up</span></i></b></div>
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<i><b><span style="font-family: Courier New, Courier, monospace; font-size: large;">Ingredients</span></b></i></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><i style="background-color: #fefdfa; color: #333333; line-height: 18px;">Butterscotch Sauce ~</i></span><br />
<ul style="background-color: #fefdfa; color: #333333; line-height: 18px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">⅓ cup (3 ounces) unsalted butter</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup (7½ ounces) firmly packed dark brown sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup heavy cream</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tablespoon whisky (optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1½ teaspoons pure vanilla extract</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">½ teaspoon fine sea salt</span></li>
</ul>
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><i style="background-color: #fefdfa; color: #333333; line-height: 18px;">Cake ~</i></span><br />
<ul style="background-color: #fefdfa; color: #333333; line-height: 18px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup (4 ounces) sifted cake flour</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 cup (7 ounces) sugar</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 teaspoon baking powder</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">½ teaspoon fine sea salt</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">½ cup canola oil</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">4 egg yolks, at room temperature</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">¼ cup water</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1 teaspoons pure vanilla extract</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">6 egg whites, at room temperature</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">¼ teaspoon cream of tartar</span></li>
</ul>
<span style="font-family: Courier New, Courier, monospace; font-size: large;"><i style="background-color: #fefdfa; color: #333333; line-height: 18px;">Filling ~</i></span><br />
<ul style="background-color: #fefdfa; color: #333333; line-height: 18px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">1½ cups heavy cream, cold</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">½ cup (2 ounces) natural sliced almonds, toasted</span></li>
</ul>
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<b><i><span style="font-family: Courier New, Courier, monospace; font-size: large;">Preparation</span></i></b></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><i style="background-color: #fefdfa; color: #333333; line-height: 18px;">Butterscotch Sauce ~</i></span><br />
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<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Melt the butter over medium heat in a large heavy-bottomed saucepan. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Add the brown sugar all at once and stir with a wooden spoon to combine; cook, stirring frequently, until the mixture begins to simmer and changes from a wet sand consistency to a liquid that gives off a lovely molasses smell and looks like taffy, approximately 3 minutes from the time it comes to a simmer.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Drizzle ¼ cup of the cream into the mixture and vigorously blend the cream into the sugar and whisk in the remaining cream.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Turn the heat up to medium-high and allow the sauce to boil, whisking occasionally, until it has darkened, about 8 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Remove the pot from the heat and allow the sauce to cool for a few minutes before adding the whisky, vanilla, and salt.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Refrigerate until cold.</span></li>
</ol>
<i><span style="font-family: Courier New, Courier, monospace; font-size: large;">Cake ~</span></i></div>
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<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Center an oven rack and preheat the oven to 325℉.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Sift together the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl, then whisk the ingredients by hand.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">In a small bowl, whisk together the oil, yolks, water, and vanilla.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Add the liquid mixture to the dry ingredients and briskly stir with a rubber spatula until just smooth.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">In the clean bowl of a stand mixer fitted with the clean whisk attachment, whip the egg whites on medium speed until frothy.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Add the cream of tartar and gradually increase the speed to high, whipping until the whites just form a soft peak.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">With the mixer on medium speed, gradually add the remaining ¼ cup of sugar in a slow stream.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Return the mixer to high and continue whipping until the whites just begin to hold firm, shiny peaks.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">With a rubber spatula, fold a third of the whites into the batter, using as few strokes as possible. Add the remaining whites, folding until incorporated.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Pour the batter into the prepared pan and smooth the top (this is best done with an offset spatula).</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Place the pan in the oven and bake the cake until it springs back when lightly touched and is barely golden in color, 16 to 20 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Cool the cake on a wire rack until it reaches room temperature.</span></li>
</ol>
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<div style="background-color: #fefdfa; color: #333333; line-height: 18px;">
<i><span style="font-family: Courier New, Courier, monospace; font-size: large;">Filling ~</span></i></div>
<div style="background-color: #fefdfa; color: #333333; line-height: 18px;">
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Place the bowl of a stand mixer and its whisk attachment in the freezer for 5 minutes.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Fit the cold bowl and whisk to the mixer and whip the 1½ cups of cold heavy cream and 1 cup of the cold butterscotch sauce together on medium-low speed until the ingredients are blended.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Gradually turn the mixer up to high speed and whip just until the cream holds soft peaks but is not yet stiff.</span></li>
</ol>
<i><span style="font-family: Courier New, Courier, monospace; font-size: large;">Assembly ~</span></i></div>
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<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Keep the cake in its pan and orient the pan so the longer side is closest to you.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Cut the cake with a serrated knife into four equal pieces measuring 4 by 12 inches.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Cut through the underlying parchment paper with a pair of scissors in the same places that you cut the cake so you have four quarters of cake (with parchment paper) that can each move independently.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Leaving the cake in the pan, spread a bit more than half of the butterscotch cream evenly over the cake and sprinkle with the toasted almonds.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Refrigerate the remainder of the cream while you roll up the cake.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">With the pan still oriented with the longer side closest to you, lift up the nearest edge—both cake and paper—of one of your 4 strips. Using the parchment paper as the cake’s support, begin to tuck the cake into a roll and continue tucking (and peeling away the parchment paper) while gently rolling the cake away from you into a roll.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Place the rolled cake upright on a serving plate, so that the spiral of cake and filling is visible at the top. (Don’t worry, it gets easier from here.)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Lift up the next cake strip, using the parchment paper to support it, and wrap the strip around the roll on the serving plate, beginning where the outside edge of the first cake left off, in order to create a bigger roll.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Continue with the next two strips, beginning the wrap where the last left off, to make one enormous rolled up cake.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Finish by frosting the sides with the remainder of the cream (you might need to give the cream a few turns with a hand whisk to stiffen it up), leaving the top free to show off the spiral of cake and cream. Refrigerate the cake for at least 1 hour and up to 1 day, lightly wrapped in plastic.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Just before serving, warm the remaining butterscotch sauce and drizzle it over the individual servings. Well wrapped and refrigerated, this cake keeps for up to 3 days.</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Cake from <a href="http://www.amazon.com/Vintage-Cakes-Timeless-Recipes-Cupcakes/dp/1607741024/ref=sr_1_1?ie=UTF8&qid=1379371837&sr=8-1&keywords=vintage+cakes" style="color: #7d181e; text-decoration: none;" target="_blank">Vintage Cakes</a> by Julie Richardson.</span></div>
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<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com4tag:blogger.com,1999:blog-3154994746921549736.post-41263657380347476632013-10-16T18:14:00.001+02:002013-10-16T18:14:53.169+02:00World Bread Day : Walnut and Date Sourdough Loaf<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"> <span style="font-family: Courier New, Courier, monospace;">I'm glad <a href="http://www.kochtopf.me/" target="_blank">Zorra</a> and the <a href="http://www.kochtopf.me/announcing-world-bread-day-2013-8th-edition" target="_blank">World Bread Day 2013</a> are finally awakening me from my blogging sleep. I hope you will forgive the ugly pictures and the short post but I woke up </span></span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">just now</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> !!!</span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Lately I'm baking mostly sourdough bread with some goodies into it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPO80kmYY0wFBH3tR0BNm5_kt4J5TJ4gZGdXIxsiEoiPoGzjBHQ6QlQrXaDxQCvy1m6_t3AVfEiDTZG1PfPB-dHVCjtWXRluYP8ND6__qgN6NXt7UjPRwKjMimsVZQa-9gAlQzYgKNRk/s1600/DSC01420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace; font-size: large;"></span></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">In this case I added apples, oats as asked in the recipe but also raisins, dates and hazelnuts...the more the better !</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">My preferred bread lately is <a href="http://www.amazon.com/Bourke-Street-Bakery-Ultimate-Companion/dp/1741964334" target="_blank">bourke street bakery</a> and this bread comes from it.</span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: large;">In the sourdough section there are four basic recipes followed by a group of derivative ones, I tried many of them and they are all very delicious !</span><br />
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<span style="background-color: white; color: orange; font-size: x-large;">RECIPE</span></div>
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<span style="background-color: white; color: #444444; font-size: x-large;"> </span><b style="background-color: white; color: #3d85c6; line-height: 21px; text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Millers Loaf (follow the green suggestions to make the Walnut and Date bread)</span></b></div>
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<span style="line-height: 21px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;"><span style="color: #666666;">from </span><a href="http://www.amazon.com/Bourke-Street-Bakery-Ultimate-Companion/dp/1741964334" style="text-decoration: none;" target="_blank"><span style="color: #45818e;">Bourke Street Bakery</span></a></span></span></div>
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<span style="color: #666666;"><span style="line-height: 21px;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">(makes 1,5 kg so if you only want to bake the apple and oat loaf above , halve the recipe)</span></span></span></div>
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<span style="color: #666666;"><span style="font-family: Courier New, Courier, monospace; font-size: large;"><span style="line-height: 21px;">390g sourdough starter</span><br style="line-height: 21px;" /><span style="line-height: 21px;">440g organic plain flour</span><br style="line-height: 21px;" /><span style="line-height: 21px;">145g organic wholemeal flour</span><br style="line-height: 21px;" /><span style="line-height: 21px;">145g organic rye flour</span><br style="line-height: 21px;" /><span style="line-height: 21px;">360ml water</span><br style="line-height: 21px;" /><span style="line-height: 21px;">20g sea salt</span></span></span></div>
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<span style="color: #6aa84f; font-family: Courier New, Courier, monospace; font-size: large;">140 gr toasted walnuts</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><span style="line-height: 20.796875px;"><span style="color: #6aa84f;">200 gr chopped dates</span></span><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">In the bowl of an electric mixer with the dough hook attached, add the plain flour, wholemeal flour, rye flour and the water. Mix on low speed for about 7 minutes. Cover the bowl with plastic wrap and set aside for 20 minutes.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">Sprinkle the salt over the dough and mix on low speed for about 6 minutes, or until a smooth elastic dough forms, and you reach the windowpane test.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><span style="color: #6aa84f;">Mix the walnuts and the dates in the dough for a few minutes</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">Lightly grease a container with oil spray and put the dough inside. Cover with plastic wrap and set aside at room temperature for 1 hour to prove.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">Turn the dough out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour. </span><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">Divide the dough into three even-sized portions, weighing about 500g each. Working with one protion of dough at a time, shape the loaves into rounds.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. The cold and long fermentation in the fridge is for flavour development and volume.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="color: #666666; line-height: 21px;">Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.</span><br style="line-height: 21px;" /></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"><span style="background-color: white; color: #666666; line-height: 21px;">Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.</span><span style="background-color: white; color: #444444;"> </span></span></div>
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<span style="background-color: #a64d79; color: orange; font-family: Courier New, Courier, monospace; font-size: x-large;">GRAZIE ZORRA !!!</span></div>
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nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com1tag:blogger.com,1999:blog-3154994746921549736.post-86306065125740322312013-05-01T09:58:00.000+02:002013-05-01T10:28:36.473+02:00Bread Baking Day # 58 Apple, Mixed Flakes and More Bread <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVYE5_aku-_gbmX9lu3HDsMjNW7a_23Ypadqo3aniWCKeMVFGeDGXhS1eszmu2wYGx68fqe-Z5xyWc0JGkflwOrJO0n6kWv7Unoi7y76NcNZFnmYdrrTqQILsrvlFnrAbGe8iq5rnZA8/s1600/DSC01422.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVYE5_aku-_gbmX9lu3HDsMjNW7a_23Ypadqo3aniWCKeMVFGeDGXhS1eszmu2wYGx68fqe-Z5xyWc0JGkflwOrJO0n6kWv7Unoi7y76NcNZFnmYdrrTqQILsrvlFnrAbGe8iq5rnZA8/s320/DSC01422.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">This Month <a href="http://cindystarblog.blogspot.it/" target="_blank">Cinzia</a> of <a href="http://cindystarblog.blogspot.it/2013/04/announcing-bread-baking-day-58.html" rel="nofollow" target="_blank">Cindystar</a> is the Host of <a href="http://www.kochtopf.me/stories/bbd-breadbakingday/" target="_blank">Bread Baking Day</a> the event created by <a href="http://www.kochtopf.me/" target="_blank">Zorra</a>.</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">The theme chosen is Breads with seeds and flakes, and what's more delicious then finding flakes and seeds in your bread ? I still remember the first time I had real german Bread with sunflower seeds : how delicious !</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">In the late months before, during, and after moving I didn't have access to my loved cookbooks so I almost always used the Millers Loaf recipe from <a href="http://www.amazon.com/Bourke-Street-Bakery-Ultimate-Companion/dp/1741964334" target="_blank">Bourke Street Bakery</a> . This is a recipe that allows to many variations that follow in the next pages of the book and in this case the Apple and Oat Loaf adding raisins and a few seeds.</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">Since I got this book I almost only used its sourdough recipes but it's filled with many different recipesI should try...</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b style="background-color: white;">Apple and Oat Loaf</b></span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">From <a href="http://www.amazon.com/Bourke-Street-Bakery-Ultimate-Companion/dp/1741964334" target="_blank">Bourke Street Bakery</a></span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">(makes 2 loaves)</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">70 g organic rolled oats</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">40 ml water</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">715 g sourdough dough (see later)</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">185 g apples, peeled, cored and cut into 2-3 cm pieces</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">80 g raisins</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">100 g mixed seeds</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b style="background-color: white;">Method</b></span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">Put the oats in a bowl and cover with water. Leave to saok for five minutes, cover with plastic wrap and refrigarate if not using right away.</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">After you reach the windowpane test mix in the oats and the apples until combined. Lightly grease a container and sit the dough inside. Cover with plastic wrap and st asid about an hour to bulk prove.</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;">to knock back the dough, turn it on a floured surface <span style="line-height: 21px;"> </span><span style="line-height: 21px;">and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third can remember . Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour.</span></span></div>
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<span style="background-color: white;"><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">Divide the dough into two even-sized portions, weighing about 500g each. Working with one portion of dough at a time, shape the loaves into rounds.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. </span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.</span></span><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: 21px;">Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.</span></span><br />
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="line-height: 21px;"><b style="background-color: white;">Millers Loaf</b></span></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 21px;">from <a href="http://www.amazon.com/Bourke-Street-Bakery-Ultimate-Companion/dp/1741964334" target="_blank">Bourke Street Bakery</a></span></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 21px;">(makes 1,5 kg so if you only want to bake the apple and oat loaf above , halve the recipe)</span></span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 21px;">390g sourdough starter</span><br style="line-height: 21px;" /><span style="line-height: 21px;">440g organic plain flour</span><br style="line-height: 21px;" /><span style="line-height: 21px;">145g organic wholemeal flour</span><br style="line-height: 21px;" /><span style="line-height: 21px;">145g organic rye flour</span><br style="line-height: 21px;" /><span style="line-height: 21px;">360ml water</span><br style="line-height: 21px;" /><span style="line-height: 21px;">20g sea salt</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">In the bowl of an electric mixer with the dough hook attached, add the plain flour, wholemeal flour, rye flour and the water. Mix on low speed for about 7 minutes. Cover the bowl with plastic wrap and set aside for 20 minutes.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Sprinkle the salt over the dough and mix on low speed for about 6 minutes, or until a smooth elastic dough forms, and you reach the windowpane test.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Lightly grease a container with oil spray and put the dough inside. Cover with plastic wrap and set aside at room temperature for 1 hour to prove.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Turn the dough out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour. </span><br style="line-height: 21px;" /><span style="line-height: 21px;">Divide the dough into three even-sized portions, weighing about 500g each. Working with one protion of dough at a time, shape the loaves into rounds.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. The cold and long fermentation in the fridge is for flavour development and volume.</span><br style="line-height: 21px;" /><br style="line-height: 21px;" /><span style="line-height: 21px;">Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.</span><br style="line-height: 21px;" /><br /><span style="line-height: 21px;">Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.</span></span></div>
nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com7tag:blogger.com,1999:blog-3154994746921549736.post-5739948696062760772013-04-28T12:44:00.001+02:002013-04-28T13:50:43.547+02:00The Daring Baker's Challenge: Savarin<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cJoQ5ls64EI8WkhrEVcqxFeZTGJNzSwhSmX2pY5hv2D_w0aM95EcVaMD_xrcOuTPYGeDac42JaX_V8f3RDsAWDYE9BmcxfflYAWJd6WR17DEKDJnMakbfQc-qAbWBZl4xmksZPQyZnE/s1600/DSC01222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cJoQ5ls64EI8WkhrEVcqxFeZTGJNzSwhSmX2pY5hv2D_w0aM95EcVaMD_xrcOuTPYGeDac42JaX_V8f3RDsAWDYE9BmcxfflYAWJd6WR17DEKDJnMakbfQc-qAbWBZl4xmksZPQyZnE/s400/DSC01222.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My dear friends this month I'm very honored to be <a href="http://thedaringkitchen.com/" target="_blank">the Daring Bakers</a>' host and I followed the site to check every recipe that came up and..didn't think of posting mine ! Let pretend I live in the very last bit of soil before the International Date Line (and I would be late too).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When I read Lis' post about missing a host for April I wrote (out of craziness) and proposed a few ideas that seemed interesting, she chose Savarin which didn't relate to any of the recipe we will be baking and that was it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I started looking for recipes on my (too many) books and on the web and I selected three of them and started baking...on the very last day for the draft I was to send to Lis I found another recipe by a very famous Neapolitan blogger which used a different method ...so I had to try it and found THE recipe for the challenge.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Please visit the Daring Baker's blogroll to see all the daring people who took the chance to try the recipe and visit Adriano site to see more of his wonderful yeast recipes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm very sorry to say that some people didn't like or didn't manage to achieve the Savarin : I take all the blame for it , I'm sorry if my instructions weren't clear enough !</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is the post you Daring baker's know already well..</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ciao I’m Natalia of <a href="http://gattifiliefarina.blogspot.it/" target="_blank">Gatti Fili e Farina</a>. I’m a textile conservator, wife, mother of two, cat lover, crocheter and on and on but since I was a kid I have always been deeply in love with baking and, obviously, baked treasures!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I must tell you that I started blogging to participate to The Daring Baker’s group, thanks to the help of Enza of <a href="http://iodagrande.blogspot./" target="_blank">da grande</a> who taught me many things about blogging; so it goes without saying how very honored I am to host this challenge ! I really hope you enjoy my choice the recipe I chose is Savarin: a yeasted cake made with the same dough as Rum Baba who has its controversial origins in the Polish Babka. Apparently, in the eighteen century the recipe traveled with the exiled Polish king Stanislas who once soaked a dried Babka in an alcoholic solution creating what is now known as Baba au Rhum. The original Babka (Christian version) is often baked in a tall ring mold but it is in the Julien brothers’ Patisserie in 1844 that it was baked in the classic Savarin mold (who takes its name from the eclectic lawyer, politician and gastronome Jean Anthelme Brillat-Savarin). Years later thanks to an unknown French cook the Baba traveled to Naples were it is still one of the most popular treat: o’ Babbà! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Savarin ‘hole’ is filled with different creams, or custards and decorated with fruits, candied fruits and so on.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe Source: I must tell you that I tried many recipes (we are submerged in Savarins!) and the recipe I chose is a mix of the recipes from a very famous Italian Blogger, Adriano Continisio of <a href="http://profumodilievito.blogspot.it/" target="_blank">Profumo di Lievito</a>, and a very famous Italian Chef : <a href="http://www.golosidisalute.it/front/website/montersino.htm" target="_blank">Luca Montersino</a>. He has his show on Alice TV, a cable channel that focuses on cooking . The link to their recipes are: and. For the pastry cream I followed the recipe in Professional Baking by Wayne Gisslen. For the syrup I followed the recipe from Luca Montersino </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Blog-checking lines: Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Posting Date: April 27, 2013</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Note: This is a very rich dough but following Luca’s and Adriano’s tips and with the help of a mixer you won’t have any trouble!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The key is to know how to handle a very rich dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We need a very healthy and active gluten in this recipe but fats can inhibit it; so we have to develop the gluten well before adding any fat. For this reason I liked the fact that Adriano adds even the yolks after the autolyse not to disturb gluten at all. The salt crystals can cut the elastic strands of the gluten too so they are added later as the butter who is the last addiction.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After the first proofing we proceed in a couple of folds to strengthen the structure of our dough with the ‘Dough Package fold’ method that will result in a smaller and tighter crumb. After that the dough will be shaped on the work bench with a method called “Pirlatura” (that is used for Panettone as well) put in the pan, proofed , baked and then soaked in a flavored syrup. In my recipe I chose to fill the hole with what we, in Italy, call Chantilly that is a pastry cream thinned with whipped cream. And then I decorated it with fresh fruit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mandatory Items: You must use this recipe for the Savarin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Variations allowed: You can create your own syrup to soak the Savarin and choose a different filling to put in the ‘hole’ too!</span><br />
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Preparation time:</span></div>
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Sponge: 30 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">First Mixing and Autolyse: 35 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Second Mixing: 35 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Proofing: 2 to 3 hours</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Shaping: 20 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Final Rising: 1 to 1,1/2 hour</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Syrup preparation: 15 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Glaze preparation: 10 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Pastry cream preparation: 30 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Whipped cream preparation: 15 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Baking: 40 minutes</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Soaking: 1 hour</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Glazing: 10 minutes</span><br />
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Scale or measuring cups and spoons</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Stand mixer with paddle and beater or hand held mixer with dough hooks and beaters or very motivated arms!</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Dough scraper or spatula</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Grater for lemon and orange zest</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Knife for lemon and orange peel</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Small bowl for the sponge</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Bowl for egg whites</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Bowl for yolks</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Small bowl for butter</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Saucepan for pastry cream</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Bowl for Pastry cream</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Saucepan for syrup</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Saucepan for the glaze</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Brush for the glaze</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">28 cm (11 inches) Savarin mold (springform or not)</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Cling film</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Cooling rack to let the cake drip</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Pan that fits under the cooling rack to catch the drippings</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Ladle</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">•</span><span class="Apple-tab-span" style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; white-space: pre;"> </span><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Big bowl for soaking the Savarin</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Servings: 8/10</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
Ingredients</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
2 tablespoons (30 ml) water, lukewarm</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
6 (320 gm) large eggs at room temperature, separated</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
4 teaspoons (20 ml) (20 gm) sugar</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
1 teaspoon (5 ml) (6 gm) salt</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
<br /></div>
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Directions:</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Sponge</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8n6Zt4CgNwwOiDkmL404aO_kf6xYW7TZQUu7PCYFCvhm9EaDewphvs9PyGeidWzFPG1h4uiyk6BAHlABf728GyPP5f3Iq5mzoUercL-oLCwy9JAOTd_vaY6gxQL-ALldwyhrvKTDiTY/s1600/DSC01282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8n6Zt4CgNwwOiDkmL404aO_kf6xYW7TZQUu7PCYFCvhm9EaDewphvs9PyGeidWzFPG1h4uiyk6BAHlABf728GyPP5f3Iq5mzoUercL-oLCwy9JAOTd_vaY6gxQL-ALldwyhrvKTDiTY/s400/DSC01282.JPG" width="400" /></a></div>
<br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
Dough</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
5.Raise the speed a little</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
8.Mix the dough until is elastic and makes threads</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
10.Keep on mixing till the dough passes the window pane test</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
14.Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough <a href="http://www.youtube.com/watch?v=ta2_h6Qogp0" style="color: #74d84c; text-decoration: none;">http://www.youtube.com/watch?v=ta2_h6Qogp0</a> in a rounded bun</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
16.Make a hole in the center with your thumb and put it in the prepared pan</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
18.Pre-heat oven to moderate 340°F/<span style="color: #674ea7;">180°C</span>/gas mark 3 </div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
19.Bake the Savarin for about 40 minutes until the top is golden brown</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
20.Meanwhile prepare the Syrup</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
22.You have two choices now : you can immerge it in syrup right away or you can let it dry out (so it will lose some of its moisture that will be replaced by the syrup) and soak it later on.</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
23.To immerge it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it up to the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
24.The soaked Savarin gains in flavor the next day</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
26.Enjoy it !</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
<br /></div>
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Peach Flavored Syrup:</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Servings: 1 savarin</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Ingredients</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1½ cups (350 ml) peach tea</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1½ cups (350 ml) peach juice</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1½ cups (350 ml) water</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1 cup (240 ml) (8 oz) (225 gm) sugar</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">zest of one lemon</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">one cinnamon stick</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Directions:</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1.Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2.Let boil 5 minutes and remove from the stove</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">3.When cooled a bit add the peach juice.</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Pastry Cream and Chantilly:</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Servings: 1 savarin plus some for serving</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Ingredients</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2 cups (500 ml) milk</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">¼ cup (60 ml) (2 oz) (60 gm) sugar</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">zest of one lemon</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2 large egg yolks</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1 large egg</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">¼ cup (60 ml) (2 oz) (60 gm) sugar</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1 cup (250 ml) heavy cream</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Directions:</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
1.In a saucepan bring to a boil milk and sugar</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
2.In a bowl whisk together egg yolks, egg, cornstarch and sugar</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
3.Add the hot milk to the eggs one tablespoon at the time to temper it</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
4.Pour in the saucepan again and bring to a boil stirring constantly</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
5.When the cream thickens remove from the stove</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
6.Put cling film onto the cream (touching the surface) and cool</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
7.Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment</div>
<div style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; text-align: justify;">
8.Beat until whipped</div>
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9.Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency. Or it looks right to you !</div>
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Glaze:</span><br />
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Servings: 1 savarin</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Ingredients</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2 tablespoons (30 ml) apricot Jam</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2 tablespoons water</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Directions:</span><br />
<br style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;" />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">1.In a saucepan mix jam and water and warm up</span><br />
<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">2.When the savarin is cool and soaked brush it with the glaze</span><br />
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">Storage & Freezing Instructions/Tips:</span><br />
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<span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px;">You can store the dried savarin for 5 days in a airtight container. If you have soaked it, cover well with cling foil and store it in the refrigerator for up to 5 days.</span><br />
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nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com17tag:blogger.com,1999:blog-3154994746921549736.post-13896125426342707772013-04-26T13:15:00.000+02:002013-04-26T13:31:47.317+02:00The Bread Baking Buddies : Pane Bianco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83o1vdxjhmGpkbtBeqMzfTg81f2yCX3iVHZ5jQY1GCQrtYg5q-vQtO2P8i52sDW29QTYoznHItK2flToZpZZvP1oC4aBW6tVAJxzXKWS6Nn-oPDt42qr8f23PccPDEWnljcOcaa_bN2o/s1600/DSC01433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83o1vdxjhmGpkbtBeqMzfTg81f2yCX3iVHZ5jQY1GCQrtYg5q-vQtO2P8i52sDW29QTYoznHItK2flToZpZZvP1oC4aBW6tVAJxzXKWS6Nn-oPDt42qr8f23PccPDEWnljcOcaa_bN2o/s400/DSC01433.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This lovely loaves are baked thanks to the Bread Baking Babe <a href="http://livinginthekitchenwithpuppies.blogspot.ca/" target="_blank">Natashya</a> who chose their recipe as the recipe of the month.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Actually this is not any recipe: it's the winner of the <a href="http://www.nationalfestivalofbreads.com/" target="_blank">National Festival of Breads</a> so you can imagine how good it is.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZWCDBkSEPnfNzWxMAc4whtmTnj7rZ21QFx8waSx3-mjuiXI4vuCLxSkBpnAKL_0zN8Fl7GrYIz19fJ07OeGg-BejxkkkMDO1V8vqgadknSrp12dEWEZRSvuR2FyhWNpGHGCrleijybs/s1600/DSC01434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZWCDBkSEPnfNzWxMAc4whtmTnj7rZ21QFx8waSx3-mjuiXI4vuCLxSkBpnAKL_0zN8Fl7GrYIz19fJ07OeGg-BejxkkkMDO1V8vqgadknSrp12dEWEZRSvuR2FyhWNpGHGCrleijybs/s400/DSC01434.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The great part of this is that the bread is quite easy to put together and beautiful (please visit <a href="http://livinginthekitchenwithpuppies.blogspot.ca/2013/04/the-bread-baking-babes-stuff-and-slice.html" target="_blank">Natashya</a> for beauty).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The changes I made to the recipe are a few: I used sourdough (one third of the total amount of flour) I used soy milk instead of milk and flaxseed flour instead of eggs.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For the fillings I used dried tomatoes and pesto in the one below and tomato sauce, pesto, dried tomatoes and capers in the one above.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3aXhU_liMyThhi4EyC7DfHSEe3wG7slu6V8E71JqP_4iKvsZ4ba8wiWMpAwv9vKAK-ZeSpoJWdE2i8eHIoeMO22NPzmM4i0fR3azftW-wFZLyrOgIbyx0V5EwMYFjMHu2ZWWT-AuxJM/s1600/DSC01435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3aXhU_liMyThhi4EyC7DfHSEe3wG7slu6V8E71JqP_4iKvsZ4ba8wiWMpAwv9vKAK-ZeSpoJWdE2i8eHIoeMO22NPzmM4i0fR3azftW-wFZLyrOgIbyx0V5EwMYFjMHu2ZWWT-AuxJM/s400/DSC01435.JPG" width="400" /></span></a></div>
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<span style="background-color: white; color: #222222; font-weight: bold;"><span style="font-family: Arial, Helvetica, sans-serif;">Tomato, Basil, & Garlic Filled Pane Bianco</span></span></div>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span id="HeadNotes" style="color: #222222; font-style: italic; line-height: 21px;"><a href="http://www.kingarthurflour.com/recipes/tomato-basil-and-garlic-filled-pane-bianco-recipe" style="color: #513831; text-decoration: none;">King Arthur Flour website</a><br />The winning recipe from the first-ever <a href="http://www.nationalfestivalofbreads.com/" style="color: #513831; text-decoration: none;">National Festival of Breads</a>, this white bread filled with fresh basil, sun-dried tomatoes, garlic powder, and shredded cheese has a wonderful soft texture and is packed with flavor. The unique shape is simple to achieve and makes an impressive presentation. Congratulations and thanks to Dianna Wara of Washington, Illinois, for creating this recipe — it's a winner, for sure!</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; font-weight: bold; line-height: 21px;">Ingredients by volume:</span><span style="color: #222222; line-height: 21px;"> </span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1/2 cup warm water</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1/4 cup sugar</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 4 teaspoons instant yeast</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1 cup warm low-fat milk</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1/3 cup extra-virgin olive oil</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 2 large eggs</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 2 teaspoons salt</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 6 cups King Arthur Unbleached Bread Flour</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 3/4 teaspoon granulated garlic or garlic powder</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1 1/2 cups shredded Italian blend cheese, divided</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 2/3 cup chopped fresh basil</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222; line-height: 21px;"> </span><span style="color: #222222; font-weight: bold; line-height: 21px;">Ingredients by weight:</span><span style="color: #222222; line-height: 21px;"> </span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 4 ounces warm water</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1 3/4 ounces sugar</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 4 teaspoons instant yeast</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 8 ounces warm low-fat milk</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 2 3/8 ounces extra-virgin olive oil</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 2 large eggs</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 2 teaspoons salt</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 25 1/2 ounces King Arthur Unbleached Bread Flour</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 3/4 teaspoon granulated garlic or garlic powder</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 6 ounces shredded Italian blend cheese, divided</span><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">* 1/2 ounce chopped fresh basil</span><br style="color: #222222; line-height: 21px;" /><span style="color: #660000; line-height: 21px;"><br /></span><span style="color: #222222; line-height: 21px;"></span><span style="color: #660000; line-height: 21px;"><b>Metric</b><br /> 113g warm water<br /> 50g sugar<br /> 4 teaspoons instant yeast<br /> 227g warm low-fat milk<br /> 67g extra-virgin olive oil<br /> 2 large eggs<br /> 2 teaspoons salt<br /> 723g King Arthur Unbleached Bread Flour<br /> 1 (241g) jar oil-packed sun-dried tomatoes<br /> 3/4 teaspoon granulated garlic or garlic powder<br /> 170g shredded Italian blend cheese, divided<br /> 14g chopped fresh basil</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222; font-weight: bold; line-height: 21px;">Directions</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">1) Combine the water, sugar, yeast, milk, olive oil, eggs, salt, and flour, and mix and knead by hand, stand mixer, or bread machine until you've made a cohesive, soft dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">2) Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper towel to absorb any excess oil. Using kitchen shears, finely chop the tomatoes.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">3) Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22" x 8 1/2" rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">4) Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">5) Place the log seam-side down on a baking sheet. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">6) Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8"; pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. Repeat with the remaining dough.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">7) While the loaves are rising, preheat the oven to 350°F.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">8) Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.</span><br style="color: #222222; line-height: 21px;" /><br style="color: #222222; line-height: 21px;" /><span style="color: #222222; line-height: 21px;">9) Remove loaves from their pans; cook on racks. Store any leftovers well-wrapped, at room temperature.</span></span></span><br />
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<span style="background-color: white; color: #222222; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">Yield: 2 loaves.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p5fe1j_Bsm2UeQQ7PzGrmSoB4LQLckek1zhW074WhN63AcL73SWeG6P5Lv8FZ1urW6wCL8npAF7-p7jdmVV0mS9SZrTTtM_i69v8e-B5CRFXqFNAlL6B_K0lQIURbYoq21cy_H0lfi8/s1600/DSC01436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p5fe1j_Bsm2UeQQ7PzGrmSoB4LQLckek1zhW074WhN63AcL73SWeG6P5Lv8FZ1urW6wCL8npAF7-p7jdmVV0mS9SZrTTtM_i69v8e-B5CRFXqFNAlL6B_K0lQIURbYoq21cy_H0lfi8/s400/DSC01436.JPG" width="400" /></a></span></div>
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<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com4tag:blogger.com,1999:blog-3154994746921549736.post-24626451751385013402013-04-23T18:05:00.000+02:002013-04-23T18:13:13.147+02:00The Cake Slice Almond Streamliner Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PLAjntNhtKmN-l6HytWTkn4ga5QhpP8LIqGutMMJThGkYpfAy8R_xRmA4TnfZf2F9PMhIICBEAJrapsAr-fdtoEqjDKFkwQI7Z0G8G4bxq-Kw4qqWoEDbTmFBw_z-q8zrTRjkM6EugM/s1600/DSC01431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #d9ead3; color: #999999;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PLAjntNhtKmN-l6HytWTkn4ga5QhpP8LIqGutMMJThGkYpfAy8R_xRmA4TnfZf2F9PMhIICBEAJrapsAr-fdtoEqjDKFkwQI7Z0G8G4bxq-Kw4qqWoEDbTmFBw_z-q8zrTRjkM6EugM/s400/DSC01431.JPG" width="400" /></span></a></div>
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<span style="color: #999999;">This cake is fantastic. And it's easy.</span></span><br />
<span style="background-color: #d9ead3; color: #999999;">It's The Cake Slice cake of the month and I'm not the only one who thinks so...</span><br />
<span style="background-color: #d9ead3; color: #999999;">Last week-end I was in Pescara for a class on natural dying and, knowing nobody would have eaten the cake at home, I packed it and brought it along on the bus to Pescara.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmH77qmsLfcLUiWWfjFluYUuRa5uiE6E0kD8X5eDpsJe2Z99FTzcKXxnfKRlHfx6urwrKipjY9W26Ih-zq3TeTG2MslXrIgZKsdBE-BaI6FZ8uKAJ-2tYmLs2zVr3aFAv0Fn-l192z0k/s1600/562403_577813878925814_1404062169_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #d9ead3; color: #999999;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmH77qmsLfcLUiWWfjFluYUuRa5uiE6E0kD8X5eDpsJe2Z99FTzcKXxnfKRlHfx6urwrKipjY9W26Ih-zq3TeTG2MslXrIgZKsdBE-BaI6FZ8uKAJ-2tYmLs2zVr3aFAv0Fn-l192z0k/s400/562403_577813878925814_1404062169_n.jpg" width="400" /></span></a></div>
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<span style="background-color: #d9ead3; color: #999999;">Between a blue and a green we took a break and had the cake which disappeared and had a lot of ravishing comments.</span><br />
<span style="background-color: #d9ead3; color: #999999;">In the group in the last month there were some discussions about publishing recipes or not. Not really knowing what to do I just googled the name of this cake I found it on Ophra's site <a href="http://www.oprah.com/food/Lemon-and-Almond-Streamliner-Cake-Recipe" target="_blank">here</a>, and on a blog <a href="http://emmaelizabethchristensen.blogspot.it/2012/08/find-excuse-make-this-now-lemon-and.html" target="_blank">here</a>, and since a few days almost all the blogs in <a href="http://thecakesliceblogroll.blogspot.it/" target="_blank">The Cake Slice blogroll</a> will have it so just go ahead and check them before deciding to buy the <a href="http://www.amazon.com/dp/1607741024" target="_blank">Vintage cakes book</a>.</span><br />
<span style="background-color: #d9ead3; color: #999999;">Please bake this cake !!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKHN0H2d5DF3Y73jKAh3tIoeov7-66q5hSrddOLhgg3DVeKz8ka2cJ1t_ZtBLf0A2Tenk7ZNdsd_0L1ELfWiiegeU90PbrzYw2j7JKpld87jw0v4Jntl3rpwVbwHbbO7WZo6Y_ktncYw/s1600/DSC01430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #d9ead3; color: #999999;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKHN0H2d5DF3Y73jKAh3tIoeov7-66q5hSrddOLhgg3DVeKz8ka2cJ1t_ZtBLf0A2Tenk7ZNdsd_0L1ELfWiiegeU90PbrzYw2j7JKpld87jw0v4Jntl3rpwVbwHbbO7WZo6Y_ktncYw/s400/DSC01430.JPG" width="400" /></span></a><br />
<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com5tag:blogger.com,1999:blog-3154994746921549736.post-51829155743134377242013-03-21T15:49:00.001+01:002013-03-21T15:57:41.114+01:00Bread Baking Buddies : Gateau à la Crème (with strawberry jam...)<span style="background-color: #d0e0e3;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggZWjvn-0sbTSKAxciCtyEe0lfb-8L66doiNZKKw74KPME9CAOuh3DdV0rk23wMWCa0UZAa-EHA0aiwWszwav63bVNeagqTZBUdHbH3u46rBIiaSizBLU5rKOUG_uxsYdUgSvJl_rFr4/s1600/DSC01254.JPG" imageanchor="1" style="background-color: #d0e0e3; margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggZWjvn-0sbTSKAxciCtyEe0lfb-8L66doiNZKKw74KPME9CAOuh3DdV0rk23wMWCa0UZAa-EHA0aiwWszwav63bVNeagqTZBUdHbH3u46rBIiaSizBLU5rKOUG_uxsYdUgSvJl_rFr4/s320/DSC01254.JPG" width="320" /></a></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;"><span style="vertical-align: baseline;"><span style="background-color: #d0e0e3; color: #444444; font-family: Georgia, Times New Roman, serif;">This month the Bread Baking Babes led by <a href="http://notitievanlien.blogspot.nl/2013/03/bread-baking-babes-bake-up-treat.html" target="_blank">Lien</a> decided to bake us a sweet tarte with a brioche dough. I should have filled the tarte with an egg custard but I'm trying to reduce the animal foods so I've used eggs in the dough but substituted corn's kernel oil for butter and jam for the custard..I hope it's ok.</span></span></span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;"><span style="vertical-align: baseline;"><span style="background-color: #d0e0e3; color: #444444; font-family: Georgia, Times New Roman, serif;">The tarte looks so wonderful in all the Babes posts that I cannot wait to see mine (it's in the oven right now). I'm always too late posting for the BBB so writing a post while waiting for the oven's bell seemed a good idea.</span></span></span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;"><span style="vertical-align: baseline;"><span style="background-color: #d0e0e3; color: #444444; font-family: Georgia, Times New Roman, serif;">If you have a mixer on hand this dough is very easy but by hand </span><span style="background-color: #d0e0e3; color: #444444; font-family: Georgia, Times New Roman, serif;">it would take lots of energy !</span></span></span></div>
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<span style="background-color: #d0e0e3;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="vertical-align: baseline;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you wish to participate to the bake along bake this bread and post before the 29th and send the links to Lien </span></span></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; white-space: pre-wrap;">(notitievanlien(at)gmail(dot)com).</span></span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; white-space: pre-wrap;"> </span></span></div>
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<b style="font-weight: normal;"><span style="font-size: 19px; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><b id="internal-source-marker_0.6736321200150996" style="font-weight: normal;"><span style="font-weight: bold; vertical-align: baseline;"><span style="background-color: #d0e0e3; color: #3d85c6; font-family: Georgia, Times New Roman, serif;">Gâteau à la crème</span></span></b></span></b></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b id="internal-source-marker_0.6736321200150996" style="font-weight: normal;"><b id="internal-source-marker_0.6736321200150996" style="background-color: #d0e0e3; font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;">recipe for 2 small gateaux, or 1 gateau and a small brioche loaf (</span><span style="vertical-align: baseline; white-space: pre-wrap;">serves 4-6 per small gateau)</span></b></b></span><br />
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<b style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="background-color: #d0e0e3; color: #444444; font-family: Georgia, Times New Roman, serif;">(<a href="https://docs.google.com/document/d/1rXsYoXG-WoAgc3-HJRlIercpBITXk7lGdsPg_LFXWG8/edit?usp=sharing" style="text-decoration: none;" target="_blank">PRINT</a> recipe)</span></span></b></div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b style="background-color: #d0e0e3; font-size: 15px; font-weight: normal; line-height: 20px;"><span style="text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">For the brioche dough</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">250 g strong plain flour</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">3,5 g sea salt</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">2 TBsp caster sugar</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">1 TBsp fresh yeast or 1 1/2 tsp active dry yeast</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">3,5 free-range eggs, preferable organic (the other half egg will be used for the glaze)</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">150 g unsalted butter, cut into small cubes (cool room temperature)</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">For the crème filling</span><span style="vertical-align: baseline; white-space: pre-wrap;"> (for two small gateaux, if you want to make 1 small gateau and 1 plain loaf, half it)</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">6 free-range egg yolks, preferably organic</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">60 g caster sugar</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">1 lemon, juice and zest</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">250 ml crème fraîche</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">For the glaze</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">1/2 egg, preferably organic</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">1/2 TBsp caster sugar</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">10 g (¾ oz) butter, cut into cubes (optional)</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">1/2 - 1 TBsp nibbed sugar, to decorate</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Preparation method</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">1. For the brioche dough, place the flour, salt, sugar and yeast (keeping the yeast away from the salt as it will attack it and damage its ability to ferment), in an electric mixer bowl. Add the eggs and mix with a dough hook attachment for 5 minutes on low power until the eggs are completely incorporated (alternatively, place the ingredients in a large mixing bowl and stir together for 5 minutes).</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">2. Increase the speed of the machine or your stirring and mix for another 5 minutes until the dough comes away from the edge of the bowl. Then add the cubes of butter and continue to mix for 2-3 minutes until completely incorporated.</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">3. Remove the bowl from the machine, if using, then cover with clingfilm and set aside at room temperature for 1 hour to prove, then chill the dough for a further hour (it will be easier to work with).</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">4. Preheat the oven to 180ºC/360ºF.</span></b></span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><b style="background-color: #d0e0e3; font-size: 15px; font-weight: normal; line-height: 20px;"><span style="vertical-align: baseline; white-space: pre-wrap;">5. Lightly flour a work surface and your hands. Take half of the brioche dough and bring it together with the palms of your hands to form a ball, then place it on a baking tray and flatten it slightly. Starting from the middle of the dough, gently press the dough flat and spread it out to form a circle to approx 24 cm ( 9,5 in) in diameter, but leave a 2 cm (1 in) gap from the edge as this will create the rim of the tart. Be careful not to stretch the dough and try to keep the base even in thickness. Use the second half of the dough for another gateau or make a small loaf from it.</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">6. Cover with lightly greased plastic and a clean tea towel and place the dough in the warm area for 25 minutes.</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">7. For the crème filling, mix the egg yolks, sugar, lemon zest and juice together in a large mixing bowl and gradually mix in the crème fraîche. Set aside.</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">8. For the glaze, brush the rim of the gateau with the egg yolk and sprinkle with the nibbed sugar and prick the base of the dough evenly with a fork to help the even cooking and rising of the dough. Pour 1/4 the crème mixture inside the rim of the dough of one gateau, sprinkle with the caster sugar and dot with the butter. Pour in the other 1/4 when the baking sheet is already in the oven, so you won't spill. (make the second one the same way) and bake in the preheated oven for 25 minutes, or until the brioche has risen and the filling is set. Remove from the oven and set aside to cool, then serve.</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">NB: For this recipe you will need a food processor with a dough hook attachment</span><span style="vertical-align: baseline; white-space: pre-wrap;">.</span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;"><i>(adapted from: Raymond Blanc "From Raymond Blanc's Kitchen Secrets")</i></span></b></span><br />
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nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com10tag:blogger.com,1999:blog-3154994746921549736.post-49798504927378652302013-03-20T17:47:00.000+01:002013-03-21T15:54:23.020+01:00The Cake Slice : Honey Bee Cake<div class="separator" style="clear: both; text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStklkvBCZOfA1bKJ39AXAyMXXE-PbOXmBEFxcIuO_Au82LJVwq2fpADlsQGq-fYg1qtkTcHdbvlACbblZKnXO7KxSaxXAGxB3KcGiG0Gb7z3ipP7jsJKw61oyyOtlRN42sgezsXeKWp8/s320/DSC01055.JPG" /></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I'm finally blogging again and the <a href="http://thecakesliceblogroll.blogspot.com/" target="_blank">Cake Slice</a> group was so nice to keep me in after such a long iatus. Here is my first recipe from the new book <a href="http://www.amazon.com/Vintage-Cakes-Timeless-Recipes-Cupcakes/dp/1607741024/ref=sr_1_1?ie=UTF8&qid=1349806764&sr=8-1&keywords=vintage+cakes+julie+richardson" target="_blank">'Vintage Cakes' by Julie Richardson </a>.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This month the recipe is from the Every day section. It's a simple cake to prepare and was very fast to disappear ! I actually baked another one the next day seeing how sad my honey loving husband was while eating the last slice...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHa9TUnAyiO_G9IJzK3Ir5ItlcS5zRz1rOvcTlqKnGEL_NZ0N6yGoC_ToA6YSZVNh4NK2AVqfTAcapZJZSaON_YmUZVe_fyUlRk49bGlYNt2el0bOn-FsY3emgCW81AUqCF16Zn68x6g/s1600/DSC01058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHa9TUnAyiO_G9IJzK3Ir5ItlcS5zRz1rOvcTlqKnGEL_NZ0N6yGoC_ToA6YSZVNh4NK2AVqfTAcapZJZSaON_YmUZVe_fyUlRk49bGlYNt2el0bOn-FsY3emgCW81AUqCF16Zn68x6g/s320/DSC01058.JPG" width="320" /></span></a></div>
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<span style="color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">I made it using corn's kernel organic oil instead of butter and soy milk with lemon juice instead of buttermilk </span><span style="font-family: Georgia, 'Times New Roman', serif;">in the cake but made the glaze with butter. I really loved the smooth crumb and the honey smell.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4kYqzzX3FJsCRxfo1zgWUR4i9cWmEripDbMrxVybrUFRH8irhXh4eYjupCY3ejAX_THOCQu__Eg3qnizUc5OnpbOYGczfqKvjC0CPCFSbTjXL0ZGJ4W-BqxLZie7fHp9SBDYdq8NHww/s1600/DSC01062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4kYqzzX3FJsCRxfo1zgWUR4i9cWmEripDbMrxVybrUFRH8irhXh4eYjupCY3ejAX_THOCQu__Eg3qnizUc5OnpbOYGczfqKvjC0CPCFSbTjXL0ZGJ4W-BqxLZie7fHp9SBDYdq8NHww/s320/DSC01062.JPG" width="320" /></span></a></div>
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<span style="background-color: #fce5cd; color: #444444; font-family: Georgia, Times New Roman, serif; font-size: large;">RECIPE</span></div>
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<span style="background-color: #fce5cd; color: #444444;">from Vintage Cakes</span></div>
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<span style="background-color: #fce5cd; color: #444444;"><br style="font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18px;" /><br style="font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18px;" /><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Cake:</span><br style="line-height: 18px;" /><span style="line-height: 18px;">2 1/4 cups all purpose flour</span><br style="line-height: 18px;" /><span style="line-height: 18px;">2 teaspoons baking powder</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1 teaspoon salt</span><br style="line-height: 18px;" /><span style="line-height: 18px;">3/4 cup plus 2 tablespoons unsalted butter (at room temperature)</span><br style="line-height: 18px;" /><span style="line-height: 18px;">3/4 cup sugar</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/3 cup honey</span><br style="line-height: 18px;" /><span style="line-height: 18px;">2 teaspoons vanilla extract</span><br style="line-height: 18px;" /><span style="line-height: 18px;">2 eggs plus 1 egg yolk (at room temperature)</span><br style="line-height: 18px;" /><span style="line-height: 18px;">3/4 cup buttermilk (at room temperature)</span><br style="line-height: 18px;" /><br style="line-height: 18px;" /><span style="line-height: 18px;">Glaze:</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/2 cup honey</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/4 cup packed light brown sugar</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/4 cup unsalted butter</span><br style="line-height: 18px;" /><span style="line-height: 18px;">heaping 1/2 cup sliced almonds, toasted</span></span></span></div>
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<span style="background-color: #fce5cd; color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">- Preheat the oven to 350 degrees. Grease a 9" cake pan (round or springform) and line the bottom with a circle of parchment paper or wax paper.</span><br style="line-height: 18px;" /><span style="line-height: 18px;">- In a bowl, sift together the flour, baking powder and salt, then whisk the ingredients by hand to ensure they are well mixed.</span></span></div>
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<span style="background-color: #fce5cd; color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">- In the bowl of a stand mixer fitted with a paddle attachment (or just in a large bowl) combine the butter, sugar, honey and vanilla on low speed until blended. Increase the speed to high and mix until very light and fluffy, 5 to 7 minutes. Stop and scrape the bowl down often.</span><br style="line-height: 18px;" /><span style="line-height: 18px;">- Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.</span></span></div>
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<span style="background-color: #fce5cd; color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">- With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not over beat the batter.</span><br style="line-height: 18px;" /><span style="line-height: 18px;">- Spread the thick batter evenly into the prepared pan. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the over and bake for 45 minutes. The cake will turn a deep golden color and be firm on top, and a wooden skewer inserted in the middle will have moist crumbs attached. If the cake cracks on the surface while baking, that's ok. It will just soak up more glaze </span></span></div>
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<span style="background-color: #fce5cd; line-height: 18px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- While the cake is baking, make the glaze. Add the honey, sugar and butter to a small saucepan and heat over medium heat until combined. Bring the mixture just barely to a simmer. Turn off the heat but leave the saucepan on the burner to keep warm.</span></span></div>
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<span style="background-color: #fce5cd; line-height: 18px;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">- When the cake is done, remove it from the oven and poke holes all over the top of the cake with a skewer. Pour half of the glaze over the cake, evenly sprinkle the almonds over the cake, then pour the rest of the glaze over the almonds. Place the pan back in the oven (still at 350) for 5 more minutes. Cool the cake on a wire rack for about an hour. Then turn the cake upside down onto a plate to remove it from the pan (not the serving plate), and turn from that plate back right side up onto your serving plate.</span></span></div>
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<span style="background-color: #fce5cd; color: #444444;"> <img alt="The Cake Slice" src="http://goo.gl/4l2VB" /></span></div>
<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com11tag:blogger.com,1999:blog-3154994746921549736.post-50922504374601218062013-02-27T20:59:00.003+01:002013-02-27T20:59:46.463+01:00Bread Baking Buddies :_Assyrian Spinach Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHL-IPkKBsIVzhDYz9dY4L7jURGbxKkOcz845jyLKhyphenhyphenZZM454epbFhjMKOOMEY1RczD-FRqAxkKe8kwHh-bI_3NCdC9Y8H0Hcpl2qxnfoEPOacpDwoT7WO9uGa66RCDdFkSnNd5fZCxk/s1600/DSC01045.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHL-IPkKBsIVzhDYz9dY4L7jURGbxKkOcz845jyLKhyphenhyphenZZM454epbFhjMKOOMEY1RczD-FRqAxkKe8kwHh-bI_3NCdC9Y8H0Hcpl2qxnfoEPOacpDwoT7WO9uGa66RCDdFkSnNd5fZCxk/s400/DSC01045.JPG" width="400" /></a></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">After such a very very long time ..I'm still alive and baking but what I cannot actually believe is I'm writing a new post on this poor neglected blog. Anyway let's try !</span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">The recipe I'm resuscitating my blog with is the '5th year celebration bread' that the Bread Baking Babes baked, it was chosen by <a href="http://mykitcheninhalfcups.wordpress.com/2013/02/15/5th-anniversary-bbb-assyrian-spinach-pies-syrian-sabanrhiyat/" target="_blank">Tanna</a> from a book I own too, it's called A Baker's Odyssey: Celebrating Time-Honored Recipes From America's Rich Immigrant Heritage by Greg Patent. </span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">The recipe it's quite easy and forgiving; I added some leftover lentils and substituted pine nuts for walnuts. I'm trying to go vegan so I really appreciated this recipe and intend to make it often also because both my kids enjoied these pies and this is a rare event in this house !</span><br />
<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">By the way in this lapse of time we've moved to a new apartment with a very big kitchen and one room for each kid. </span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif; font-size: large;">The recipe from Tanna's blog:</span><br />
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<strong style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Assyran Spinach Pies</span></strong></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Recipe adapted from Greg Patent: A Baker’s Odyssey: Celebrating Time-Honored Recipes From America’s Rich Immigrant Heritage</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">DOUGH<br style="line-height: inherit;" />1 tablespoon active dry yeast, (2 1/4 teaspoons) = 1 package<br style="line-height: inherit;" />2 cups warm water (105° to 115°)<br style="line-height: inherit;" />1/2 teaspoon ground mahlab, I’ll use 3/4 to a full teaspoon next time<br style="line-height: inherit;" />5 cups unbleached all-purpose flour plus more for kneading, use some white whole wheat next time</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">3 tablespoons ground flax (my signature addition so optional, you are free to leave it out)<br style="line-height: inherit;" />1 tablespoons granulated sugar, I cut this back from 2 tablespoons<br style="line-height: inherit;" />2 teaspoons salt<br style="line-height: inherit;" />1/3 cup olive oil</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">FILLING<br style="line-height: inherit;" />2 tablespoons extra-virgin olive oil to sauté onion, 3 tablespoons to filling mix<br style="line-height: inherit;" />1 large yellow onion, chopped<br style="line-height: inherit;" />1 pound cleaned baby spinach, coarsely chopped<br style="line-height: inherit;" />160 grams chopped walnuts, I increased this from 4 oz.<br style="line-height: inherit;" />1 cup pomegranate seeds, increase these from 1/2 cup<br style="line-height: inherit;" />2 cup crumbled feta cheese, increased from 1 cup<br style="line-height: inherit;" />1/3 cup lemon juice<br style="line-height: inherit;" />1 teaspoon freshly ground black pepper<br style="line-height: inherit;" />Salt<br style="line-height: inherit;" />1/2 – 1 cup lentils, optional but this was nice</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Olive oil cooking spray<br style="line-height: inherit;" />Plain yogurt for serving</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Directions:</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">1. Whisk together the dry ingredients: yeast, flax, mahlab, flours, sugar, salt.<br style="line-height: inherit;" />Mix together water (I usually “warm” it by microwaving it about 15 seconds, it’s just above room temp then) and olive oil.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">2. Pour water, olive oil into dry ingredients and mix together until the dough gathers into a rough ball. Let rest 5 to 10 minutes letting the flour absorb some of the water.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Knead the dough on a lightly floured counter until the dough becomes smooth, elastic, soft and slightly sticky dough ball – mine took about 6 minutes.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">3. WASH AND DRY THE BOWL – now aint that a kick in the pants, how many Babes are going to follow that directive. We know Elizabeth will. HAHAHAHAHAHAHA! and rub it lightly with olive oil Elizabeth won’t do that part.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Place the dough ball into a rising container … I have a wonderful straight side clear 4 qt container with lid: I can easily see when the dough has doubled in volume. The lid means I don’t have to use plastic or even a shower cap.</span></div>
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<a href="http://mykitcheninhalfcups.wordpress.com/2013/02/15/5th-anniversary-bbb-assyrian-spinach-pies-syrian-sabanrhiyat/img_3056/" rel="attachment wp-att-812" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"></span></a></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Allow the dough to double in volume – mine took about 90 minutes: if you press a finger into the dough and relase it, a depression should remain and it’s ready for the next step.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">4. If you follow the recipe directions and divide the dough into 24 pieces (about 2 oz each) you’ll get what I consider a reasonable portion size hand pie although we were all eating at least one and a half each. I actually weighted the balls and they ranged from 50 to 60 grams each. I might have enjoyed them more made slightly smaller say weighting closer to 40 grams … then I’d have had no quilt eating two and probably even three.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">When the balls are formed, allow to rest so they will be easier to roll out.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">If you’ve made the full recipe and don’t want to make them all at one go, my suggestion here would be to immediately cover however many you want to bake tomorrow or the next day and retard the balls in the fridge.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Allow the dough balls you plan on baking to rest for the 30 minutes before rolling them out.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">5. Saute the onion in the olive oil, they should be nicely caramelized. Allow to cool.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">6. Chop the spinach and mix with chopped walnuts, pomegranate seeds, feta, lemon juice – I used the lemon zest as well – and the olive oil. Mix all with the sautéed onions. I used a pinch of salt and some aleppo pepper.</span></div>
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<a href="http://mykitcheninhalfcups.wordpress.com/2013/02/15/5th-anniversary-bbb-assyrian-spinach-pies-syrian-sabanrhiyat/img_3068/" rel="attachment wp-att-816" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"></span></a></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Good ideas for alternatives and additions: pine nuts, dried cranberry, dried cherry, goat cheese, small cubes or large grating of any cheese you like, lentils I added one night to some of the filling was a real winner.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">7. Pre-heat the oven to 375°.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">My large cookie sheet held 6 of these at the most. I lined the cookie sheet with a Silpat but parchment paper would equally as well.</span></div>
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<a href="http://mykitcheninhalfcups.wordpress.com/2013/02/15/5th-anniversary-bbb-assyrian-spinach-pies-syrian-sabanrhiyat/img_3059/" rel="attachment wp-att-813" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"></span></a></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">8. With a light to good dusting of flour on your counter, roll the dough ball into a thin 6-inch circle. I was generous with the dusting to prevent sticking. I tried to really fill these and used at least 1/2 to 3/4 cup of the filling for each one.<br style="line-height: inherit;" />Check out this<a href="http://www.youtube.com/watch?v=C_B-OgJ9OA4" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"> video for shaping</a> or try the recipes directions: “Pile 1/2 cup of the filling, loosely measured, onto the center of the circle, leaving about 1 inch of dough exposed all around. Brush the exposed dough lightly with water. Imagining the circle to be a clock, lift up the edges of dough at the 10 o’clock and 2 o’clock positions to cover the top part of the filling and pinch firmly to seal, going all the way to 12 o’clock. Lift the 6 o’clock position of dough to meet in the center and pinch the two edges firmly to seal. The seams will look like an inverted Y. Set the pie on one of the prepared sheets. “</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">9. Before putting into the oven, rush the pies with olive oil before baking. I brushed mine with a mix of half olive oil and half melted butter </span></div>
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<a href="http://mykitcheninhalfcups.wordpress.com/2013/02/15/5th-anniversary-bbb-assyrian-spinach-pies-syrian-sabanrhiyat/img_3082/" rel="attachment wp-att-822" style="border: 0px; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"></span></a></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">10. Recipe suggested 375° I found I like them best at 380° (convection) and the full 30 minutes.</span></div>
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<span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">11. Bake for 25 to 30 minutes at 375° to 380° depending on your oven.</span></div>
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<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com7tag:blogger.com,1999:blog-3154994746921549736.post-91318046657282840822012-02-07T20:16:00.002+01:002012-02-07T20:17:31.539+01:00TWD - Baking with Julia: White Loaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35WqDq5qWcn_4CI6aUR58OR0rVDSKHAMSmKBdiFXfwGEu_myz6BjjZ6af4cKAjtiu9UBxcZjS-sKjoulKbYqdQFK0LKwz3uhp7goMdrV0V32tz2lijXgyeIsI6fLu_Bz4e_No1RxEJss/s1600/DSC00201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35WqDq5qWcn_4CI6aUR58OR0rVDSKHAMSmKBdiFXfwGEu_myz6BjjZ6af4cKAjtiu9UBxcZjS-sKjoulKbYqdQFK0LKwz3uhp7goMdrV0V32tz2lijXgyeIsI6fLu_Bz4e_No1RxEJss/s400/DSC00201.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After waiting for this new book to start I'll even manage to be late on the very first post !</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Being so eager to start baking from our new book (I actually own the book since a few years) I have baked thee loaves at the beginning of january.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My kids love this type of bread very much for their afternoon 'merenda' usually with Nutella or toasted and filled with mortadella.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T4rbbO1C2FkaM6vzJF0QF6Sd0opAtwKUXHqwu_G_tpuPxtVi4RUc_qHQ7qQmd6XmnjAz44jJq32V6vgHZrpnjNLgJtug2w5V9mTG4SSLdEu4ky3DkILeZV_AD0MwpiZQQIO9q3AFkZ8/s1600/DSC00202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4T4rbbO1C2FkaM6vzJF0QF6Sd0opAtwKUXHqwu_G_tpuPxtVi4RUc_qHQ7qQmd6XmnjAz44jJq32V6vgHZrpnjNLgJtug2w5V9mTG4SSLdEu4ky3DkILeZV_AD0MwpiZQQIO9q3AFkZ8/s400/DSC00202.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I really urge you to bake this bread has soon as you can : it's even very easy !</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">To find the recipe if you still do not own the book visit <a href="http://someonekitchen.blogspot.com/" target="_blank">Jules</a> and do not forgrt to admire all the more than 300 different white loaves on the <a href="http://tuesdayswithdorie.wordpress.com/2012/02/06/lyl-white-loaves/" target="_blank">twd site</a> and on facebook too!</span>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com18tag:blogger.com,1999:blog-3154994746921549736.post-74574987659968546282012-01-04T16:37:00.002+01:002012-01-04T16:40:49.038+01:00The Cake Slice: Chocolate Hazelnut Bouche de Noel<div class="separator" style="clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-Wi9ZpuQhTRY/TwRqpbKpewI/AAAAAAAACDQ/onLfi34BDjg/s1600/DSC00145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Wi9ZpuQhTRY/TwRqpbKpewI/AAAAAAAACDQ/onLfi34BDjg/s400/DSC00145.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I finally post about this 'work of art' that Anita and I made for New Year's Eve.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The recipe is from The Cake Book by Tish Boyle and it was a fantastic recipe for me.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Anita loved making the chocolate leaves; we used rose's, ivy's, laurel's and kumquat's leaves as a base but I confess I didn't temper the chocolate. The mushrooms were really much fun to make as well and everybody was very interested in the process of making both.</span></div>
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<a href="http://2.bp.blogspot.com/-O5Y-mhJNsBs/TwRqqdPxq7I/AAAAAAAACDY/rxUkduMwt9o/s1600/DSC00153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-O5Y-mhJNsBs/TwRqqdPxq7I/AAAAAAAACDY/rxUkduMwt9o/s400/DSC00153.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The cake itself it's a chocolate chiffon cake filled and frosted with an hazelnut and chocolate buttercreams.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I didn't know where to get praline paste so I made it myself following this <a href="http://savour-fare.com/2009/03/13/pralinepaste/">link </a> .</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Please visit the <a href="http://thecakesliceblogroll.blogspot.com/">Cake Slice Blogroll</a> to see more Bouches de Noel !</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"></span><a href="http://2.bp.blogspot.com/-yl5KQodZfEo/TwRqrU1LIEI/AAAAAAAACDg/DUjhPRqj53U/s1600/DSC00154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-yl5KQodZfEo/TwRqrU1LIEI/AAAAAAAACDg/DUjhPRqj53U/s400/DSC00154.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Chocolate Chiffon Cake</span><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;"> </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">65g plain flour </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">130g caster sugar </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">30g cocoa powder </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">1¼ tsp baking powder </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">2 eggs </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">90ml sunflower oil </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">1 tsp vanilla extract </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">3 egg whites </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">¼ tsp cream of tartar </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Hazelnut Syrup </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">80ml water </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">25g caster sugar </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">1 tbsp Frangelico – Hazelnut liqueur (I omitted it)</span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Chocolate Hazelnut Buttercream </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">150g caster sugar </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">4 egg whites </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">45ml water </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">385g unsalted butter, soft </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">1 tsp vanilla extract </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">110g dark chocolate, melted and cooled </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">2 tbsp hazelnut praline paste</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Chocolate Chiffon Cake </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Heat the oven to 180C. Grease and line the base and sides of a 11½ x 17½ inch swiss roll tin with greaseproof paper. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">In a large bowl whisk the egg whites and cream to tartar together until foamy. Weigh out half the caster sugar and slowly add to the egg whites, whisking constantly until thick and glossy. Set aside. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">In a clean bowl, whisk the whole eggs, oil and vanilla together until combined. Scatter the remaining half of the sugar over the top, along with the flour, cocoa powder and baking powder. Mix until just blended into a thick batter. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Take one third of the meringue mix and fold it through the chocolate mixture using a spatula to slacken it. Add the rest of the meringue and fold in gently until just mixed in. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Pour the chocolate mix into the prepared tin and spread it out into an even layer. It will be quite thin. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Bake in the oven for 12-15 minutes until slightly puffed and springy to the touch. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Lay another piece of greaseproof paper over a cooling rack and lightly dust with caster sugar. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Flip the cake layer out onto the sugar dusted paper and carefully peel off the parchment attached to the cake. Leave to cool before brushing with syrup and filling. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Syrup </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">In a small saucepan combine the water and sugar and heat, stirring constantly, until the sugar has dissolved. Stop stirring and increase the heat to a rolling boil. Remove from the heat and allow to cool for 10 minutes before stirring in the liqueur. </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Chocolate Hazelnut Buttercream </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Place a large heatproof bowl over a pan of simmering water. In the bowl, whisk together the sugar, egg whites and water. Keep whisking until the mixture reached 160F on a sugar thermometer, it should turn white and glossy. Then remove from the heat and whisk with an electric mixer until the meringue thickens, becomes stiff and cool, about 5 minutes. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Reduce the speed of the mixer and gradually beat in the butter, small chunks at a time, until incorporated. Then beat in the vanilla. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Melt the chocolate and stir it through the half the buttercream, and fold hazelnut paste through the remaining half. (We can’t easily get nut pastes in the UK so I simply doubled the amount of chocolate and used that for everything) </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #cc0000; line-height: 20px; text-align: left;">Assembly </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Lay the cooled cake, still on the paper, on a clean flat surface and spread with the hazelnut buttercream nearly to the edge of the cake. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Starting at the long edge, fold over a thin strip of the sponge to start off your roll. Then confidently roll up the rest of the sponge to form a log. Use the paper underneath to help you lift and roll the cake. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Trim off one end of the cake at a diagonal and place it on top of the cake to create a ‘stump.’ You can cut off another smaller piece to attach to the side too if you wish. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Transfer the cake to a large serving plate and use the chocolate buttercream to cover the cake. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Decorate with leaves, meringue mushrooms or however you choose. </span><br style="background-color: white; color: #333333; line-height: 20px; text-align: left;" /><span style="background-color: white; color: #333333; line-height: 20px; text-align: left;">Place in the fridge to chill for half an hour before serving. </span></span>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com14tag:blogger.com,1999:blog-3154994746921549736.post-5692712399108751202012-01-03T17:57:00.000+01:002012-01-03T17:57:34.682+01:00TWD : Golden Brioche Loaf and Raisin Swirls<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UBJfuiP1OpQ/TwMxFVci_cI/AAAAAAAACDE/eRJfm7xJgwA/s1600/DSC00166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-UBJfuiP1OpQ/TwMxFVci_cI/AAAAAAAACDE/eRJfm7xJgwA/s400/DSC00166.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I'm enjoying these holidays to bake some recipes I haven't tried from Baking from my home to yours and the ones I really wanted to try are the yeast ones.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">As Dorie herself suggests when making the Golden Loaf I used half the dough to prepare the Raisins Snails, I had some lemon curd I had prepared few days ago so I substituted it for the pastry cream and omitted the cinnamon : these snails are so good I have to find someone to give them to !</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Please visit the <a href="http://tuesdayswithdorie.wordpress.com/2012/01/02/decided-to-do-a-lyl-anyway/">TWD</a> site for some nostalgic posts.</span></div>
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<a href="http://2.bp.blogspot.com/-PIzG_P8fMiM/TwMxDtFIC6I/AAAAAAAACC8/cYW9JUdqm7o/s1600/DSC00163.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-PIzG_P8fMiM/TwMxDtFIC6I/AAAAAAAACC8/cYW9JUdqm7o/s400/DSC00163.JPG" width="400" /></a></div>
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<br /></div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com2tag:blogger.com,1999:blog-3154994746921549736.post-76298121387101084842011-12-28T14:54:00.002+01:002011-12-28T18:54:47.861+01:00Tuesdays with Dorie: Kids' Thumbprints<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8GGpy3hLqaw/TvsfTpk-uZI/AAAAAAAACCo/vDKaXO2iyMA/s1600/DSC00128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-8GGpy3hLqaw/TvsfTpk-uZI/AAAAAAAACCo/vDKaXO2iyMA/s400/DSC00128.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">And so this is it : the last TWD post.... I really resisted publishing it because it makes me very sad but I'm sure<a href="http://tuesdayswithdorie.wordpress.com/2011/12/26/lyl-kids-thumbprints/"> our group</a> will still bake together from February on our new book !</span><br />
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<a href="http://1.bp.blogspot.com/-9cyXK01ByhI/TvsfVQxly_I/AAAAAAAACCw/fJ4E91mGs_A/s1600/DSC00127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-9cyXK01ByhI/TvsfVQxly_I/AAAAAAAACCw/fJ4E91mGs_A/s400/DSC00127.JPG" width="400" /></a></div>
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These wonderful (too much for me..) cookies were chosen by <a href="http://doriegreenspan.com/2011/12/as-i-was-sitting-down.html">Dorie</a> herself and I imagine they were hidden on purpose to the the las day so that we would keep a great memory of <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?s=books&ie=UTF8&qid=1325094589&sr=1-1">Baking from My Home to Yours</a>.nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com20tag:blogger.com,1999:blog-3154994746921549736.post-76803547366303837932011-12-26T08:17:00.000+01:002011-12-26T08:17:02.738+01:00Bread Baking Buddies : Stollen<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fW2nKwXrLz0/TvgdAg4_FBI/AAAAAAAACCU/7zQ-WRMRmP4/s1600/DSC00091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-fW2nKwXrLz0/TvgdAg4_FBI/AAAAAAAACCU/7zQ-WRMRmP4/s640/DSC00091.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Our Host this month is Susan of<a href="http://www.wildyeastblog.com/2011/12/16/stollen-2/"> Wild Yeast </a>and on a very special day for her she chose to bake Stollen with us.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I came to know Stollen many years ago from my friend Jakob's mum and after so long I baked it again.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sometimes Stollen has a marzipan roll inside which I'm not too fond of, so I enjoied this 'empty' version really much.</span><br />
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<a href="http://2.bp.blogspot.com/-lDrHFqaWfOA/TvgdD4uA5hI/AAAAAAAACCc/vLLPNwmdUjg/s1600/DSC00092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-lDrHFqaWfOA/TvgdD4uA5hI/AAAAAAAACCc/vLLPNwmdUjg/s640/DSC00092.JPG" width="640" /></a></div>
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<span style="color: red; font-size: large;">RECIPE</span><br />
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<strong><span style="font-size: large;">Stollen</span></strong></div>
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<strong>Yield:</strong> 1500 grams (3 loaves, more or less)</div>
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<strong>Time</strong>:</div>
<ul style="background-color: white; color: #333333; font-family: 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; list-style-image: url(http://www.wildyeastblog.com/wp-content/themes/wildyeast/img/bullet.gif); list-style-position: initial; list-style-type: none; margin-bottom: 1em; margin-left: 2em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Candy and dry citrus peel: 12 hours or more (can be done ahead)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Soak the fruits: 12 hours</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix and ferment sponge: 12 hours (can be simultaneous with fruit-soaking)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix dough: 20 – 30 minutes</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">First fermentation : 30 minutes</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preshape, rest, and shape: 30 minutes</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Proof: 90 minutes</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake: 30 minutes</li>
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<strong>Sponge Ingredients:</strong></div>
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<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">120 grams <a href="http://www.wildyeastblog.com/2008/06/23/flour-101/" style="color: #666633;">flour</a></li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">80 grams water</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">0.1 gram (small pinch) <a href="http://www.wildyeastblog.com/2008/01/12/instant-yeast/" style="color: #666633;">instant yeast</a> [or 0.13 g active dry, or 0.25 g fresh]</li>
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<strong>Soaked Fruit Ingredients</strong>:</div>
<ul style="background-color: white; color: #333333; font-family: 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; list-style-image: url(http://www.wildyeastblog.com/wp-content/themes/wildyeast/img/bullet.gif); list-style-position: initial; list-style-type: none; margin-bottom: 1em; margin-left: 2em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">130 grams raisins</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">75 grams dried cherries (or more raisins, or chopped dried apricots, or a combination)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">61 grams candied orange peel</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">92 grams candied lemon peel</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">82 grams slivered almonds</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">34 grams rum</li>
</ul>
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<strong>Final Dough Ingredients</strong>:</div>
<ul style="background-color: white; color: #333333; font-family: 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; list-style-image: url(http://www.wildyeastblog.com/wp-content/themes/wildyeast/img/bullet.gif); list-style-position: initial; list-style-type: none; margin-bottom: 1em; margin-left: 2em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">348 g <a href="http://www.wildyeastblog.com/2008/06/23/flour-101/" style="color: #666633;">flour</a></li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">53 g milk</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">25.3 grams (2 Tablespoons + 2 teaspoons) <a href="http://www.wildyeastblog.com/2008/01/12/instant-yeast/" style="color: #666633;">instant yeast</a> [or 18.6 g <a href="http://www.wildyeastblog.com/2009/12/21/osmotolerant-yeast/" style="color: #666633;">osmotolerant</a>, or 31.6 g active dry, or 63.3 g fresh]</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 g (1-1/3 t.) salt</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 g (2-1/3 t.) diastatic malt powder (omit if you don’t have it)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">51 g sugar</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">50 g egg (about one large egg)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 g grated lemon zest (one average lemon)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 g grated orange zest (one small orange)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/3 t. of each of these ground spices: cinnamon, cardamom, cloves, allspice, nutmeg</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">273 g unsalted butter, at room temperature (should be pliable)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">all of the sponge</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">all of the soaked fruits</li>
</ul>
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<div style="margin-bottom: 0.75em;">
<strong>Finishing Ingredients</strong>:</div>
<ul style="list-style-image: url(http://www.wildyeastblog.com/wp-content/themes/wildyeast/img/bullet.gif); list-style-position: initial; list-style-type: none; margin-bottom: 1em; margin-left: 2em; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">clarified butter</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">fine granulated sugar</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">powdered (confectioner’s) sugar</li>
</ul>
<div style="margin-bottom: 0.75em;">
<strong>Method</strong>:</div>
<ol>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Toss the soaker fruits with the rum in a medium bowl. Cover and leave at room temperature for about 12 hours.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Meanwhile, combine the sponge ingredients in another medium bowl. Cover and ferment at room temperature for 12 hours.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">In the bowl of a stand mixer with a dough hook, combine all of the final dough ingredients except the soaker. Mix in slow speed until all the ingredients are incorporated.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Continue mixing in medium speed until the gluten reaches <a href="http://www.wildyeastblog.com/2007/07/07/gluten/" style="color: #666633;" title="about gluten development">full development</a>. The dough should come together around the hook and should no longer stick to the sides and bottom of the bowl. This could take about 25 minutes or more, but will depend on your mixer.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the soaked fruits and mix on slow speed just until they are evenly distributed through the dough.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Transfer the dough to a lightly buttered container. Cover and ferment for 30 minutes at room temperature.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Turn the dough onto the counter. Divide into three pieces, or however many you would like. Preshape the dough into balls and let them rest, covered, for 30 minutes.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To shape each loaf: Form a blunt-ended batard and dust it lightly with flour. With a thin rolling pin, press down firmly, separating the dough into two parts with one slightly larger than the other. Roll out the flap of dough connecting the sections so it is about 2 inches wide. Flatten the larger section slightly with your hand, then fold the smaller section over to rest on the larger one.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Place the loaves on parchment-lined baking sheets (two per sheet) and slip them into a large plastic bag with a bowl of warm water. Proof for about 90 minutes, replenishing the water when it cools.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Meanwhile, preheat the oven to 375 on convection setting or 400 on regular bake setting. You will also need <a href="http://www.wildyeastblog.com/2007/07/02/steam/" style="color: #666633;" title="about steam">steam</a> during the initial phase of baking, so prepare for this now.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake for 10 minutes, open the oven door briefly to allow any remaining steam to escape, and bake for another 20 minutes. If you do not have convection, you may need to rotate the position of the baking sheets halfway through the bake to ensure even browning and keep the one on the lower rack from burning on the bottom.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">While the loaves are still warm, brush them with clarified butter. Dredge them in fine granulated sugar, brushing or shaking off the excess.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To finish, sift powdered sugar over the loaves.</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut when completely cool. You can leave the stollen out overnight to let the loaves dry and the sugar crust up a bit.</li>
</ol>
</div>
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<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com11tag:blogger.com,1999:blog-3154994746921549736.post-81389858056239378902011-12-20T18:40:00.000+01:002011-12-20T21:38:59.851+01:00TWD: Rewind : Perfect Pound cake, Cocoa Salt and Pepper Shortbread , Tropical Crumble and more<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_FGxBrqn4zDQHsUWmDYGvTK3G1BNIQL0bolKyfdHPKxIWQVhGR84kxHgfZW9kFl9ce5LfPcjR2qvbRj_clskafdGNEw51gIuiJ6Qvt19X7NdCJjHUKPymTIttCy2e2Uj9t2Lnbzfc38/s640/DSC00082.JPG" width="640" />
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<h2 style="background-color: white; color: #333333; letter-spacing: 1px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large; font-weight: normal;">This is the one before the last of our baking binge with Dorie.....and I went almost all the way back to the beginning of the group choosing the Perfection Pound Cake which was chosen by <a href="http://slush.wordpress.com/2008/01/22/tuesdays-with-dorie-perfection-pound-cake/">Laurie</a> back on Jan 22 2008. </span></h2>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: left;">I would like to post more goodies ...</span>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPZSK5jgaGs4-AcewLn9L8p5biD7mLIXYtJeztu-SKY_1vMxAsj9QFxwHokFTpGc18tnr5mhWNyXfieMT2nyLWa6aqBGhxFd0zZsqDZlwsVp51Tmb09OEiPKp5DFkIsmFqFTFyYBmMP4/s640/P1000489.JPG" width="640" />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span style="background-color: white; color: #333333; line-height: 19px;">On July 12 <a href="http://blog.photographybylulu.com/2011/07/cream-scones-tuesdays-with-dorie.html">Lynne of Cafe LynnyLu</a> chose Cream scones</span><span style="background-color: white; color: #333333; line-height: 19px;"> . They were a real breakfast treat !!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2Psy3sT5GchwKpBzRgICKePZX1bzYYdNZb5nAv3vzztj0YisC4wYUjg2ivrWoh0LyJurKxvgEv0DNFDKWkT_cKvJNj75QLovRYvDjpVR5ePpyqlTh-P9W5GbZEdej84qDp1Cc7_KILE/s1600/P1000672.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2Psy3sT5GchwKpBzRgICKePZX1bzYYdNZb5nAv3vzztj0YisC4wYUjg2ivrWoh0LyJurKxvgEv0DNFDKWkT_cKvJNj75QLovRYvDjpVR5ePpyqlTh-P9W5GbZEdej84qDp1Cc7_KILE/s640/P1000672.JPG" width="640" /></span></a></div>
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<span style="background-color: white; color: #333333; line-height: 19px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">On August 16, 2011 Gaye of<a href="http://www.kitchenlaw.blogspot.com/2011/08/twd-tropical-crumble.html"> Laws of the Kitchen</a> chose Tropical Crumble. I wish I still could have a taste of it...</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xvzVCD5Ftkw-rU4nALJGK4RcPsZq60abLs_Gn3nXiikBnbTbW7hdvBYRpHNkGISS3OtEGMGm8KMK5dMTo88WuNCmEs4C1VjGRqK4iCX1EexUBYM1PetoWxY8Jh8kByXw2MLYFP232Mo/s1600/P1000670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xvzVCD5Ftkw-rU4nALJGK4RcPsZq60abLs_Gn3nXiikBnbTbW7hdvBYRpHNkGISS3OtEGMGm8KMK5dMTo88WuNCmEs4C1VjGRqK4iCX1EexUBYM1PetoWxY8Jh8kByXw2MLYFP232Mo/s640/P1000670.JPG" width="640" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xvzVCD5Ftkw-rU4nALJGK4RcPsZq60abLs_Gn3nXiikBnbTbW7hdvBYRpHNkGISS3OtEGMGm8KMK5dMTo88WuNCmEs4C1VjGRqK4iCX1EexUBYM1PetoWxY8Jh8kByXw2MLYFP232Mo/s1600/P1000670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"></span></a></div>
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<span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">September 20 Tia of</span><a href="http://www.buttercreambarbie.com/2011/09/twd-salt-and-pepper-cocoa-shortbread.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"> Buttercream Barbie</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"> chose Salt and Pepper Shortbread It was my first NO SPREAD COOKIE WOW!!!!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeaWfMBzhc0A_wZCIJ60LlpxP8b9whJr9nuoCUcWneVbebkn0qGbzuwVzJEiwULj06iWFwHmbsXAPnPM10gbVnbjRglR9RI_QwSH275Vo7FhrY9-EC6iqpt8p4TE7gznZm9tXAUE-UWA/s1600/P1000540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"></span></a></div>
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<span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">On Sept 27 Becky of </span><a href="http://www.projectdomestication.blogspot.com/2011/09/tuesdays-with-dorie-flip-over-plum-tart.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Project Domestication</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"> chose Flip-Over Plum Cake. A very fun cake to bake</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_6jYKsRv1MVWOumFPjrCHsYhMtqsRyT_3Jc5P2_aEY9euJoyhNPcyxXPxphEA65EelpMYSck15bEHBqMKrvqmwYJl8F36aEI-z9UkUEMO1aks3M8R5WnTDhZWaHPvvKhnMsyt9HT6Ck/s1600/P1000674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_6jYKsRv1MVWOumFPjrCHsYhMtqsRyT_3Jc5P2_aEY9euJoyhNPcyxXPxphEA65EelpMYSck15bEHBqMKrvqmwYJl8F36aEI-z9UkUEMO1aks3M8R5WnTDhZWaHPvvKhnMsyt9HT6Ck/s640/P1000674.JPG" width="640" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_6jYKsRv1MVWOumFPjrCHsYhMtqsRyT_3Jc5P2_aEY9euJoyhNPcyxXPxphEA65EelpMYSck15bEHBqMKrvqmwYJl8F36aEI-z9UkUEMO1aks3M8R5WnTDhZWaHPvvKhnMsyt9HT6Ck/s1600/P1000674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"></span></a></div>
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<span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">And on October 4, 2011 Katrina of </span><a href="http://www.bakingandboys.com/2011/10/twdapple-nut-muffin-cake.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;">Baking and Boys</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 19px;"> chose Apple Nut Muffin Cake a simple and delicious cake.</span></span></div>
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<span style="background-color: white; color: #333333; line-height: 19px;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Please visit <a href="http://tuesdayswithdorie.wordpress.com/2011/12/19/lyl-rewind-4/">The TWD site</a> for more rewind recipes !</span></span></div>
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</div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com12tag:blogger.com,1999:blog-3154994746921549736.post-67752165152905896062011-12-18T21:06:00.002+01:002011-12-18T21:06:51.183+01:00I Heart Cooking Clubs : Cinnamon and Cardamom Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTb4bUIJtYHVAY1x3vC2C-O4ZVGHZF-skv7k2_gprWr1eH4oMq1Gv39XXpvKVUP-rC0f7XqSK7J4PMW9ZAMJWJ62fn70p_1aaj8Jjhet8nYCmciaQinCXitce6DwQMOGV4LXKY5WMY1tg/s1600/DSC00090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTb4bUIJtYHVAY1x3vC2C-O4ZVGHZF-skv7k2_gprWr1eH4oMq1Gv39XXpvKVUP-rC0f7XqSK7J4PMW9ZAMJWJ62fn70p_1aaj8Jjhet8nYCmciaQinCXitce6DwQMOGV4LXKY5WMY1tg/s320/DSC00090.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I'm cooking this week for the first time with Tessa Kiros.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">One of the things I love about IHCC particularly is the fact I get to know about cooks I'd never had heard of.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I bought 'Fallen Cloudberries' and I love the outlook of the book too. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">This week is Potluck so I chose to bake these wonderful buns, the house smelled like IKEA..</span>.<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Please visit the <a href="http://iheartcookingclubs.blogspot.com/">blog</a> to see much more !</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtAohx2hGlxnxGTV_g_VePJaGkyC7OemFRyy7Bu2uFyKuKhyxN8I9IcP_mThR3Uv0DIPizrUFwhwjeFc-3E6p3ahl_S8v0HNsIG2Doo9Z-8wOLTmJLSl9hMEUdojHk_JwE988Uh1ZkAM/s1600/DSC00089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtAohx2hGlxnxGTV_g_VePJaGkyC7OemFRyy7Bu2uFyKuKhyxN8I9IcP_mThR3Uv0DIPizrUFwhwjeFc-3E6p3ahl_S8v0HNsIG2Doo9Z-8wOLTmJLSl9hMEUdojHk_JwE988Uh1ZkAM/s320/DSC00089.JPG" width="320" /></a></div>
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<div class="hrecipe" id="abw" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-top-color: rgb(255, 51, 0); border-top-style: solid; border-top-width: 3px; font-style: inherit; margin-bottom: 0.75em; margin-left: auto; margin-right: auto; margin-top: 0px; padding-bottom: 0px; padding-left: 15px; padding-right: 15px; padding-top: 0px; position: relative; text-align: left; text-decoration: inherit; width: 930px;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Recipe</span></h3>
<h3 style="color: inherit; font-style: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Prep Time: <span style="font-style: inherit; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">40 minutes</span></span></h3>
<h3 style="color: inherit; font-style: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cook Time: <span style="font-style: inherit; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">20 minutes</span></span></h3>
<h3 style="color: inherit; font-style: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Total Time: <span class="duration" style="font-style: inherit; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">60 minutes<span class="value-title" style="font-style: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;" title="PT60M"></span></span></span></h3>
<h3 id="rI" style="color: inherit; font-style: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients:</span></h3>
<ul style="font-style: inherit; margin-bottom: 1.5em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">* * * * Bun Dough * * * *</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup lukewarm milk</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">½ cup superfine sugar</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 (1 ounce) cake fresh yeast</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg, lightly beaten</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 pound plus 1 tablespoon butter, softened</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons ground cardamom</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">5 ¼ cups all-purpose flour</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">* * * * Cinnamon Butter * * * *</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons ground cinnamon</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">¼ cup superfine sugar, plus 1 tablespoon for sprinkling</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">5 ½ tablespoons butter, softened</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin-bottom: 0px; margin-left: 18px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg, lightly beaten</span></li>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preparation:</span></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Makes about 35 buns.</span><div style="font-style: inherit; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: inherit;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Put the milk and sugar in a bowl and crumble in the yeast. Let stand for 10 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom, and salt, and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until you need to use your hands, and then turn it out onto the work surface to knead. It may seem a little too sticky initially, but will become compact and beautifully soft after about 5 minutes. Put the dough back in the bowl, cover with a clean cloth and then a heavy towel or blanket, and leave in a warm place for about 2 hours, or until it has doubled in size.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">To make the cinnamon butter, mix together the cinnamon and sugar. Divide the butter into four portions and set aside.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put the dough on a floured work surface and divide it into four portions. Begin with one portion, covering the others with a cloth so they don’t dry out. Using a rolling pin, roll out a rectangle, roughly about 12 by 10 inches and 1/8 inch thick. Spread one portion of butter over the surface of the dough with a spatula or blunt knife. Sprinkle with about 3 teaspoons of the cinnamon mixture, covering the whole surface with quick shaking movements of your wrists. Roll up to make a long dough sausage. Set aside while you finish rolling out and buttering the rest of the dough, so that you can cut them all together.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Line two large baking sheets with parchment paper, or bake in two batches if you only have one sheet. Line up the dough sausages in front of you and cut them slightly on the diagonal, alternating up and down, so that the slices are fat V shapes, with the point of the V about 3/4 inch and the base about 2 inches. Turn them so they are all the right way up, sitting on their fatter bases. Press down on the top of each one with two fingers, until you think you will almost go through to your work surface. Along the sides you will see the cinnamon stripes oozing outward. Put the buns on the baking sheet, leaving space for them to puff and rise while they bake. Brush lightly with beaten egg and sprinkle a little sugar over the top. Let the buns rise for half an hour and preheat your oven to 350 degrees F. Bake them for about 20 minutes, or until they are golden. Check that they are lightly golden underneath as well before you take them out of the oven. Serve hot, warm, or at room temperature and, when they are cool, keep them in an airtight container so they don’t harden.</span></div>
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</div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com10tag:blogger.com,1999:blog-3154994746921549736.post-12297534822747433782011-12-14T15:12:00.006+01:002011-12-14T16:10:09.175+01:00The Daring Cooks' December :Cha Sui & Cha Sui Bao and a very late Moo Shu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOqBX2InxBNlc9LzYGN7nw689EtKY_4CZKKdEKiUfsDqGimPQ98Yx_5NkMgXpqeD3Pbs6Az0jDdMf7ICkUG4R52Chcw6urTaIbxElcBrsODQubgRBl1jBWfuOEWFl3jDfv7QVcBYagGA/s1600/DSC00076.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685993461788586642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOqBX2InxBNlc9LzYGN7nw689EtKY_4CZKKdEKiUfsDqGimPQ98Yx_5NkMgXpqeD3Pbs6Az0jDdMf7ICkUG4R52Chcw6urTaIbxElcBrsODQubgRBl1jBWfuOEWFl3jDfv7QVcBYagGA/s400/DSC00076.JPG" style="cursor: hand; cursor: pointer; height: 267px; width: 400px;" /></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">After a very long time I' m finally back and what a coming back ! We went crazy for this recipe and I soon want to make the steamed buns as well !</span><br />
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<span style="background-color: white; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; line-height: 14px;">Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose </span><span style="background-color: white; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; line-height: 14px;">awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling f</span><span style="background-color: white; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; line-height: 14px;">rom scratch – delicious!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEkq5k9QlETJqFHwOXD-hEMX1T_97VZPNp3YyA6sOO35TuPR6iucpF_H5zSqSeZ5lzj7hDaAPzbfH5pTdCzDEc3CcAqTUNK50tCP0hbKPtl7gGihyphenhyphenDbrf-scm8x_rIrbWxseKrIkhQDU/s1600/DSC00071.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685993455600690690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEkq5k9QlETJqFHwOXD-hEMX1T_97VZPNp3YyA6sOO35TuPR6iucpF_H5zSqSeZ5lzj7hDaAPzbfH5pTdCzDEc3CcAqTUNK50tCP0hbKPtl7gGihyphenhyphenDbrf-scm8x_rIrbWxseKrIkhQDU/s400/DSC00071.JPG" style="cursor: hand; cursor: pointer; height: 267px; width: 400px;" /></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In the recipe Pork's meat is marinated and grilled, afterwords is finally cut and stir fried and finally is the filling for the delicious buns.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">You will find he recipe in a handy PDF<a href="http://thedaringkitchen.com/sites/default/files/u11/32_Cha_Sui___Cha_Sui_Bao_-_DC_Dec_2011.pdf"> here.</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1fCAvLsoR1DtPMMf1C0DPpWo5qoy1YkS1K23RcT-LzVxosifWay2VhEAa3L5rlsk7R1y0ad1dok2-0IKMVyBcvbNFzJZHogD3ZjeLCu1288Lc4mMyVnY3B_ecob2ib7FH9-DDphEOAU/s1600/DSC00075.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685993454766508034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1fCAvLsoR1DtPMMf1C0DPpWo5qoy1YkS1K23RcT-LzVxosifWay2VhEAa3L5rlsk7R1y0ad1dok2-0IKMVyBcvbNFzJZHogD3ZjeLCu1288Lc4mMyVnY3B_ecob2ib7FH9-DDphEOAU/s400/DSC00075.JPG" style="cursor: hand; cursor: pointer; height: 267px; width: 400px;" /></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Being in a Chinese mood we decided to go on and I prepared the recipe that was the Daring Cooks' challenge for October.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">A delicious dish served with very thin pancakes and hoisin home made sauce.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><em style="background-color: white; color: #442200; line-height: 14px;"><strong> </strong></em><span style="background-color: white; color: #442200; line-height: 14px;">The October Daring Cooks' Challenge was hosted by Shelley of </span><a href="http://cmomcook.blogspot.com/" style="background-color: white; color: #aa0012; line-height: 14px; text-decoration: none;">C Mom Cook</a><span style="background-color: white; color: #442200; line-height: 14px;">and her sister </span></span><span style="background-color: white; color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14px;">Ruth of </span><a href="http://mommy-crafts.blogspot.com/" style="background-color: white; color: #aa0012; font-family: Georgia, 'Times New Roman', serif; line-height: 14px; text-decoration: none;">The Crafts of Mommyhood</a><span style="background-color: white; color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14px;">. They challenged us to bring a taste of the East into our </span><span style="background-color: white; color: #442200; font-family: Georgia, 'Times New Roman', serif; line-height: 14px;">home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-ixy32QEGRopcAqn-iM3ODC8EtK3TOmg1B0W5tyhFY3Wa0Id-NvZ8EI-8XDzeyoDoDqdLhcGQUHtJqzvy1q4_bBEm_94VqiV6Rnk1IV4A7d6q9HR-wj1WtFHkuJQ-ZgcLvdVzXWO7QY/s1600/DSC00079.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685993443405304626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-ixy32QEGRopcAqn-iM3ODC8EtK3TOmg1B0W5tyhFY3Wa0Id-NvZ8EI-8XDzeyoDoDqdLhcGQUHtJqzvy1q4_bBEm_94VqiV6Rnk1IV4A7d6q9HR-wj1WtFHkuJQ-ZgcLvdVzXWO7QY/s400/DSC00079.JPG" style="cursor: hand; cursor: pointer; height: 267px; width: 400px;" /></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">This recipe was delicious as well if you want to try it the recipe is in a PDF <a href="http://thedaringkitchen.com/sites/default/files/30_MooShu_-_DC_Oct__2011.pdf">here</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS407Muenh3Kta_OXjwnY5FafmAGdmQADrVZGxptR-0NZp1iqo9p_NrPOuUQJ7M6qR1mWc73OPAXBmlC0sMmKXAZXBOYSRYMZICs7R4coSzuUsEc1_9_dJEPSQqSdQ-yBkAbr9iwQ86g/s1600/DSC00078.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685993446349678834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS407Muenh3Kta_OXjwnY5FafmAGdmQADrVZGxptR-0NZp1iqo9p_NrPOuUQJ7M6qR1mWc73OPAXBmlC0sMmKXAZXBOYSRYMZICs7R4coSzuUsEc1_9_dJEPSQqSdQ-yBkAbr9iwQ86g/s400/DSC00078.JPG" style="cursor: hand; cursor: pointer; height: 267px; width: 400px;" /></a><br />
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<br />nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com10tag:blogger.com,1999:blog-3154994746921549736.post-84882738217102221202011-12-13T15:11:00.003+01:002011-12-13T16:14:08.620+01:00TWD: Puffed Double Plummed Tart and more..<div>I'm finally back with my posting, sadly it is one of the last bakes of the TWD baking group.</div><div>I cannot believe I've baked so much from a single cookbook and with such joy. I've learned a lot and tried things I've would have never dared to.</div><div>The book will end in December and then we'll start baking from 'Baking with Julia'.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eUHQ47e8DdkOHkaPQQ-b_3EJ-78rCledZw05a-f4U4NuxquGZX1feaHfUzTI8yfivHJVY0WTmHUgexVROvJE2auc7mbFNEsTZXsibn1Z5U9R89BGhg1fzbupRsBsZyfsF8-PJNbvuf4/s400/DSC00030.JPG" /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span" >Puffed Double Plummed Tart chosen by Julie of<a href="http://someonekitchen.blogspot.com/"> Someone’s in the Kitchen </a></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; background-color: rgb(255, 255, 255); ">Even in Italy I didn't find the right plums but switched succesfully to apples.</span></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6L6pjEIWK14v9qppeOz2qTXq0UowaKx2mLGIifHBL_I-c1yYooJZjjHmH9il7pHGHc2lfxBHz4iBxkkl4mMSq_8t0ZrSRK7CfEXS7Yni3oiZO02Y8CVcINNMLJPU_lMZ5Ro_TGfKWGQ/s1600/DSC00054.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6L6pjEIWK14v9qppeOz2qTXq0UowaKx2mLGIifHBL_I-c1yYooJZjjHmH9il7pHGHc2lfxBHz4iBxkkl4mMSq_8t0ZrSRK7CfEXS7Yni3oiZO02Y8CVcINNMLJPU_lMZ5Ro_TGfKWGQ/s400/DSC00054.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685625640291254610" /></a><div><br /></div><div><span class="Apple-style-span" >Honey Almond Fig Tart in the Florida version chosen by <span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; background-color: rgb(255, 255, 255); ">Kayte of <a href="http://www.grandmaskitchentable.typepad.com/">Grandma’s Kitchen Table</a></span><a href="http://www.grandmaskitchentable.typepad.com/"> </a></span></div><div>Again no figs around so I tried the grapefruit version.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVg8ReVlS0yqx3lXUiV_QXwvpZUdijC0HhhpzGqJ7ZPmb1c8m29jEIRtX-eNVYnlnZ-Uwta-n4oIgsC40OQzwRP3Pka9MhZDdfOCWIRuNsb-4GsZRcclKvuwASS4t5nkD6OjxUtjhQ84/s1600/DSC00049.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVg8ReVlS0yqx3lXUiV_QXwvpZUdijC0HhhpzGqJ7ZPmb1c8m29jEIRtX-eNVYnlnZ-Uwta-n4oIgsC40OQzwRP3Pka9MhZDdfOCWIRuNsb-4GsZRcclKvuwASS4t5nkD6OjxUtjhQ84/s400/DSC00049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685625638194391458" /></a></div><div><br /></div><div>at least I got a bump (and I suspect a not straight oven..)</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZuRzhZ8Pd_RXnrga9pbQKbf2YGzw8lEi5N1UYZDBXwSbWdwFBBKMt2RhuhrOccQ63eR5evxjuFcAgwCwt6284YrHB76ejRWhJw9a5h0_YoO_DgBp9bbTGjdbJiHtyZWNi7unrWocHDo/s1600/DSC00038.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZuRzhZ8Pd_RXnrga9pbQKbf2YGzw8lEi5N1UYZDBXwSbWdwFBBKMt2RhuhrOccQ63eR5evxjuFcAgwCwt6284YrHB76ejRWhJw9a5h0_YoO_DgBp9bbTGjdbJiHtyZWNi7unrWocHDo/s400/DSC00038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685625631308701762" /></a></div><div><br /></div><div><span class="Apple-style-span" >Earl Grey Madeleines chosen by <span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; background-color: rgb(255, 255, 255); ">Nicole of <a href="http://bakeologie.blogspot.com/">Bakeologie</a></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 19px;">I finally bought a madeleines mold and discovered a passion for them in my kids..<br /></span></span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIXY2UUjxnrPcTA6MS_jq-eDrh4_uedMB9TTR7UTitf22guXUabZ8rzV3yUnzl2FlL9iH4ZtMG328WTXuBbHKi3hGPTyeyoqJvzXr_UUJAMoYpTTh-a4OQ6WT6Fs0dLamo9krgvv76_w/s1600/DSC00016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIXY2UUjxnrPcTA6MS_jq-eDrh4_uedMB9TTR7UTitf22guXUabZ8rzV3yUnzl2FlL9iH4ZtMG328WTXuBbHKi3hGPTyeyoqJvzXr_UUJAMoYpTTh-a4OQ6WT6Fs0dLamo9krgvv76_w/s400/DSC00016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685625625518343602" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" >Normandy Apple Tart chosen by <span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; background-color: rgb(255, 255, 255); "> </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; background-color: rgb(255, 255, 255); ">Tracey of <a href="http://www.traceysculinaryadventures.blogspot.com/">Tracey’s Culinary Adventures</a></span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: verdana, tahoma, arial, sans-serif; font-size: 12px; line-height: 19px; background-color: rgb(255, 255, 255); "><a href="http://www.traceysculinaryadventures.blogspot.com/"> </a></span></div><div>A very classic torta di mele !</div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com8tag:blogger.com,1999:blog-3154994746921549736.post-9621514912328102342011-09-14T07:08:00.004+02:002011-09-14T07:33:32.428+02:00TWD : Classic Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMrP0TcD48YW1zc75hNTsnOdVtHJL1FGsZhsQFaXFDgLBdCVM9eE-ds9nkL2PTp4Sgamopspadt2e0q9gEg6D7QigNxphm3Mn0PWSMgTHUrqak0mBSsqv2N4LEm3-rD7nlsw-YYzthWM/s1600/P1000661.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMrP0TcD48YW1zc75hNTsnOdVtHJL1FGsZhsQFaXFDgLBdCVM9eE-ds9nkL2PTp4Sgamopspadt2e0q9gEg6D7QigNxphm3Mn0PWSMgTHUrqak0mBSsqv2N4LEm3-rD7nlsw-YYzthWM/s400/P1000661.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652079125327981282" /></a><div><br /></div><div>My dear Twd friends I'm coming back to my oven and to my blog with this classic and loved recipe. I sure hope to be able to keep baking and posting, I certainly wish to bake all the past twd recipes that I missed.</div><div><br /></div><div>I baked these brownies almost as directed only substituting the hazelnuts to the walnuts and the rice oil for the butter (which is something I'm trying to do as often as I can to control our cholesterol level). I loved they fudgy center contrasting with the crunchy nuts.</div><div><br /></div><div>The recipe was chosen by Anne of<a href="http://www.annestrawberry.com/2011/09/twd-classic-brownies.html"> Anne Strawberry</a> and she'll post the recipe for you.</div><div>Please visit the <a href="http://tuesdayswithdorie.wordpress.com/2011/09/12/lyl-classic-brownies/">LYL</a> section of the TWD site to see more versions of this recipe.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFHRlWi_gJavF8ns_4yks1usYjKMWn3C80NYBB_VVGeTvW8BJHzl8cLobHQMiQpKEZs2xEy8yrC_I4_ozR-RO46m-J5aGyYGMHUo_uaomyvg5M5MxsoWz7vVq71ENqeKWZQVOfykT2sw/s1600/P1000659.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFHRlWi_gJavF8ns_4yks1usYjKMWn3C80NYBB_VVGeTvW8BJHzl8cLobHQMiQpKEZs2xEy8yrC_I4_ozR-RO46m-J5aGyYGMHUo_uaomyvg5M5MxsoWz7vVq71ENqeKWZQVOfykT2sw/s400/P1000659.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5652079121166506162" /></a><br /></div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com7tag:blogger.com,1999:blog-3154994746921549736.post-22773580565055612332011-07-05T15:51:00.007+02:002011-07-05T17:24:52.236+02:00TWD : Chocolate Chunk Muffins and trying to catch up<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnzyv9D63BRf6qDZaDpi-jz9K7MuD9BcrA_G3pD9JMTIIzYtmTm1hdLsKy5MS0VNcTfEDNP2wq8xu2Dmc-ULXcJu1xau5w2Sn-BJ6habYc5X1q_y2Av015L01PzIrsLLlvipfRboYP3u4/s1600/P1000467.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnzyv9D63BRf6qDZaDpi-jz9K7MuD9BcrA_G3pD9JMTIIzYtmTm1hdLsKy5MS0VNcTfEDNP2wq8xu2Dmc-ULXcJu1xau5w2Sn-BJ6habYc5X1q_y2Av015L01PzIrsLLlvipfRboYP3u4/s400/P1000467.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625874423496864594" /></a></div><div><br /></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span">Bridget of </span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; font-size: medium; "><a href="http://www.crumblycookie.net/">The Way the Cookie Crumbles</a></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; font-size: medium; "> chose Chocolate Chunk Muffins this week and certainly I'm not entitled to tell you why these are muffins and not cupcakes but from my experience they are great to bring out a smile from anyone.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; "><span class="Apple-style-span">I brought Them at the last wu-shu class of my childen and were a success.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 19px; "><span class="Apple-style-span">I doubled the amount of chocolate, melted and in chunks, and followed the recipe otherwise. Please visit <a href="http://www.crumblycookie.net/2011/07/05/chocolate-chocolate-chunk-muffins/">Bridget</a> for the recipe and the TWD site for more muffins.</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Now I must apologize with you my TWDers friends for being so bad in posting lately I wasn't so busy not to bake but didn't blog about it. </span></div><div><span class="Apple-style-span">Let me introduce to you the main cause of my work overload, a Pontifical Zuave (1865) which is a strange thing to work on in this year where we italians celebrate the 150 anniversary of our Country due to the defeat of the Pontificial State.</span><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStpvwITUA7S2aD8n_EVcvUyLtEbl0QOzt36mrp4D-xkgsd5FkYWi-bvIGLohpwhsyNoRiYuX7CcMFrtXiVok8glK_9A9y2wRI0EpwO2DGw_62rYWYsjM90b3UGOiMLfhXhIEFbc3tGhA/s400/P1000321.JPG" /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">And for the sweet part here we go with the past week's baking, Please visit the hosts for the recipes.</span></div><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span">Spike of<a href="http://spikebakes.tumblr.com/post/7000789472/chocolate-sour-cream-cake-cookies"> Spike Bakes</a> chose Sour Cream Chocolate Cake Cookies I made them with dried cherries instead of raisins and made them a them 1 inch in diameter knowing they would spread. Yummy ! Especially for Anita.</span></span></div><div><span class="Apple-style-span"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZNG6Q5Uv8_CracrVFkzYuuCrkXJMK1-3RrDjVWRGD5TSW3tCfVecnN_kilwLitdAjhw_bhvg6Id8wVaeMCX4W2_rbxGteB4Wm3Kl1FHx8DocHzTwP8mpWX4dNxc-SjG2ShqDEbOZPG8/s1600/P1000455.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZNG6Q5Uv8_CracrVFkzYuuCrkXJMK1-3RrDjVWRGD5TSW3tCfVecnN_kilwLitdAjhw_bhvg6Id8wVaeMCX4W2_rbxGteB4Wm3Kl1FHx8DocHzTwP8mpWX4dNxc-SjG2ShqDEbOZPG8/s400/P1000455.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625874407174887538" /></a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span">Mary of <a href="http://popsiclesandsandyfeet.blogspot.com/2011/06/twd-date-nut-loaf-my-pick.html">Popsicles and Sandy Feet</a> chose Date-Nut Loaf and was this loaf super delicious ! I really wish I had some now but ....</span></span></div><div><span class="Apple-style-span"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdQWyHD8K3H4J2-gKi3urulq95-tH5MF28VtdBiWQ5RlxiYPMKQ4HwXQRZhzPD1y55i_1d6HQXlT86VEcX4mSMeAROYX_NSkn8_hM21xogajxBnQcLmTf7BVaGP059CpPH2jKNF3RSE8/s1600/P1000406.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdQWyHD8K3H4J2-gKi3urulq95-tH5MF28VtdBiWQ5RlxiYPMKQ4HwXQRZhzPD1y55i_1d6HQXlT86VEcX4mSMeAROYX_NSkn8_hM21xogajxBnQcLmTf7BVaGP059CpPH2jKNF3RSE8/s400/P1000406.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625874398735460802" /></a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="line-height: 19px; ">Jacque of <a href="http://daisylanecakes.blogspot.com/2011/06/twd-chocolate-biscotti.html">Daisy Lane Cakes</a> chose Chocolate Biscotti which I baked along with the next recipe for a kid's party and were gone quite SUBITO !</span></div><div><span class="Apple-style-span"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI7yzXJn_ABdyiCQpoj4bGUSBlVWkiuth2W7mU9xtZL3yUXE1AwKCAovgJbs83MzjZmeBeCxoVq2tk4eNSAFwAZhmSehPM0FhPAqFjKY7zo4G0-eaMFAWnCxLtqKrksytrZjwTib99j4/s1600/P1000372.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI7yzXJn_ABdyiCQpoj4bGUSBlVWkiuth2W7mU9xtZL3yUXE1AwKCAovgJbs83MzjZmeBeCxoVq2tk4eNSAFwAZhmSehPM0FhPAqFjKY7zo4G0-eaMFAWnCxLtqKrksytrZjwTib99j4/s400/P1000372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625872761045415042" /></a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span">Cindy of <a href="http://cgharris.blogspot.com/">Everyday Insanity</a> chose Blueberry-Brown Sugar Plain Cake I used a frozen berry mix and these babies where a joy to eat.<br /></span><br /></span></div><div><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3x9qzKWWZYxnp4cN2RmFAdijmy5WQcaP6FpUk5DyrLCFEhURz7nIe5D41KZbihnsPuCeG-72GV6YlQkTJZi1svOqpk6ZUBtHVF2eLAiCOLXcHiJQw-cRFAQDt-6ZB3AOtDnF3_bPnJI/s1600/P1000374.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3x9qzKWWZYxnp4cN2RmFAdijmy5WQcaP6FpUk5DyrLCFEhURz7nIe5D41KZbihnsPuCeG-72GV6YlQkTJZi1svOqpk6ZUBtHVF2eLAiCOLXcHiJQw-cRFAQDt-6ZB3AOtDnF3_bPnJI/s400/P1000374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625872753051103858" /></a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="line-height: 19px; ">Peggy from <a href="http://peggydempsey.blogspot.com/2011/05/caramel-pots-de-creme.html">Peggy the Baker</a> chose Caramel Pots de Creme, I had never thought of mixing the caramel in the cream as we usually just pour it in the mold; the results were very greedily welcomed.</span></div><div><span class="Apple-style-span"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FGs2YxBuJDndNwHUBAhSXnCFiapvrbzz3NPbaZLJSnkEIYayFlyv11Uxtu75sQFfLavp29CtvAcFqlV04qN-iabq7qDz9slkMby0-xiFIHkp84LZv97jPywU-44suVLDKCrrVg4G49I/s1600/P1000386.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FGs2YxBuJDndNwHUBAhSXnCFiapvrbzz3NPbaZLJSnkEIYayFlyv11Uxtu75sQFfLavp29CtvAcFqlV04qN-iabq7qDz9slkMby0-xiFIHkp84LZv97jPywU-44suVLDKCrrVg4G49I/s400/P1000386.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625872751385070018" /></a></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="line-height: 19px; "><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0.7em; margin-right: 0px; margin-bottom: 0.7em; margin-left: 0px; line-height: 1.6em; ">Patricia from <a href="http://lifewithawhisk.blogspot.com/2011/05/riff.html">Life With a Whisk</a> chose Oatmeal Nutmeg Scones even if so many days have passed I remember how I liked the nice crunch they had.</p></span></div><div><span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxI_st5CFnbW-rJIY9JvBzE63z8bB2RcmKrZ3-qv97F1xTURxMS8nEC9jjTzb228VR-sWCs5MHF3hpb5hQbS7dX0Mtz-ApSUMXoivUgIAh-p8RYZZlKUWFtV71ilzZK-m304tBra-TeAE/s1600/P1000301.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxI_st5CFnbW-rJIY9JvBzE63z8bB2RcmKrZ3-qv97F1xTURxMS8nEC9jjTzb228VR-sWCs5MHF3hpb5hQbS7dX0Mtz-ApSUMXoivUgIAh-p8RYZZlKUWFtV71ilzZK-m304tBra-TeAE/s400/P1000301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625872743898412850" /></a><br /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span><span></span></span></div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com9tag:blogger.com,1999:blog-3154994746921549736.post-61788236629784430932011-07-04T20:30:00.005+02:002011-07-04T21:25:10.130+02:00Moosewood Mondays : Fried Green Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeWlsUhE666DEWaFPfRgYvn2vuXFhvsZZeuxP4oPwAyKT0sqqMhjKLOK28YICS348AnB4vc-NmohGZSqAwRuercgSucTHaFTDpK9NAQLkAyNrvaGFnlwNbZ_9pygUqOawT6kyATNlOmk/s1600/P1000478.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeWlsUhE666DEWaFPfRgYvn2vuXFhvsZZeuxP4oPwAyKT0sqqMhjKLOK28YICS348AnB4vc-NmohGZSqAwRuercgSucTHaFTDpK9NAQLkAyNrvaGFnlwNbZ_9pygUqOawT6kyATNlOmk/s400/P1000478.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5625569947265296930" /></a><br /><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >I'm finally back ! I'm on vacation since 4 days and after emptying the luggages, going grocery shopping and so on (and trying to get a hold the computer for longer than five minutes) I managed to cook one of the recipes I found on the Moosewood's site (not enough room in the suitcase for cookbooks).</span></div><div><span class="Apple-style-span" >I had been curious about the fried green tomatoes since I saw the movie, but had never tried them; while I was preparing them my brother told me we were going to dye of too much solanine and said I could prepare arsenicum-tomatoes as well...but a few hours have passed and we are all still alive.</span></div><div><span class="Apple-style-span" >Please visit <a href="http://livinginthekitchenwithpuppies.blogspot.com/2011/07/moosewood-mondays-garlic-and-greens.html">Natashya</a>, the creator of Moosewood Mondays, to see what see choose today.</span></div><div><span class="Apple-style-span" >If you dare trying them (maybe not on a daily base) the recipe follows (you can find it along with other ones <a href="http://www.moosewoodrestaurant.com/recipes_archive.html#12">here</a>)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >RECIPE</span></div><div><span class="Apple-style-span" >from Sundays at Moosewood Restaurant</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; "><span class="Apple-style-span" >This unusual, tangy side dish was popular in my family. Try it while you're waiting for the tomatoes in your garden to ripen. Use only tomatoes that are entirely green and unripe.<br /><br />Serves 6 to 8<br /><br />3 large or 4 medium unripe tomatoes (very green-not red at all)<br />salt and freshly ground black pepper to taste<br />cayenne, Tabasco, or other hot sauce (optional)<br />⅓ cup unbleached white flour<br />2 tablespoons white or yellow cornmeal<br />¼ cup vegetable oil<br /><br />Slice the tomatoes into quarter-inch slices. Discard the ends. Spread the slices out on a platter or cutting board and sprinkle generously with salt, black pepper, and, if desired, cayenne or Tabasco. Turn the slices over and season the other sides.<br /><br />In a shallow bowl, combine the flour and cornmeal. Dredge the tomato slices in the flour mixture, one at a time, covering each side thoroughly. Using 2 forks to the this job keeps your hands neat. Shake any excess flour off the tomato slices.<br /><br />Heat the oil in a heavy frying pan, preferably well-seasoned cast iron. When the oil is hot but not smoking, fry the slices in batches; don't overcrowd the pan. Fry for about 3 or 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.</span><br /></span></div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com6tag:blogger.com,1999:blog-3154994746921549736.post-10453005732913692712011-05-20T14:48:00.004+02:002011-05-20T15:08:15.413+02:00The Cake Slice : Orange Almond Caramel Upside Down Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hhmFlKYQKa38bJhlYSgTF99NzhsZKHRSuTpocvkBG9sW9g1UvHsGUBSp9AfMPWZrlnf8n3HtnBeOup_QRISWDsP04Vj3AyJv_I9pNE9F0BaGDq5c3lrmsYTtpCBLH5x0SzAYZI5_fTM/s1600/P1000173.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hhmFlKYQKa38bJhlYSgTF99NzhsZKHRSuTpocvkBG9sW9g1UvHsGUBSp9AfMPWZrlnf8n3HtnBeOup_QRISWDsP04Vj3AyJv_I9pNE9F0BaGDq5c3lrmsYTtpCBLH5x0SzAYZI5_fTM/s400/P1000173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608781993550089954" /></a><div><br /></div><div>The recipe for this month's cake makes a deliciously moist flavourful and orangy cake, I'm sorry I photographed it to late in the evening and it looks like charcoal !</div><div>You can visit the <a href="http://thecakesliceblogroll.blogspot.com/">blogroll</a> and see much better looking ones and start baking the cake right now !</div><div><br /></div><div>RECIPE</div><div><span class="Apple-style-span" style="color: rgb(204, 0, 0); font-size: 13px; line-height: 20px; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(204, 0, 0); font-size: 13px; line-height: 20px; ">Ingredients – Topping</span></div><div><span class="Apple-style-span" style="font-size: 13px; line-height: 20px; "><span class="Apple-style-span">50g sliced almonds</span><br /><span class="Apple-style-span">75g unsalted butter</span><br /><span class="Apple-style-span">120g light brown sugar</span><br /><span class="Apple-style-span">55ml honey</span><br /><br /><span style="color: rgb(204, 0, 0); ">For the Cake</span><br /><span class="Apple-style-span">180g plain flour </span><br /><span class="Apple-style-span">1 tsp baking powder</span><br /><span class="Apple-style-span">½ tsp baking soda</span><br /><span class="Apple-style-span">80ml sour cream</span><br /><span class="Apple-style-span">2 eggs</span><br /><span class="Apple-style-span">55ml orange juice</span></span></div><div><span class="Apple-style-span" style="font-size: 13px; line-height: 20px; "><span class="Apple-style-span">1 tsp vanilla extract </span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 13px; line-height: 20px; ">100g unsalted butter</span></div><div><span class="Apple-style-span" style="font-size: 13px; line-height: 20px; "><span class="Apple-style-span">150g caster sugar</span><br /><span class="Apple-style-span">1 tbsp grated orange zest </span></span></div><div><span class="Apple-style-span" style="font-size: 13px; line-height: 20px; "><span class="Apple-style-span"><br /><br /></span></span></div><div><span class="Apple-style-span" style="font-size: 13px; line-height: 20px; "><span class="Apple-style-span"><br /></span><br /><span style="color: rgb(204, 0, 0); ">Method - Topping</span><br /><div class="separator" style="clear: both; text-align: center; color: rgb(51, 51, 51); "><br /></div><span class="Apple-style-span">Heat the oven to 180C. Grease a 9 inch round non stick cake pan and line the base with parchment paper. Dust with flour.</span><br /><span class="Apple-style-span">Spread the nuts on a baking tray and toast until golden, 8 to 10 minutes (mine only took 4 minutes!!) Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking constantly, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Drizzle over the honey and scatter over the toasted nuts.</span><br /><br /><span style="color: rgb(204, 0, 0); ">Method - Cake</span><br /><div class="separator" style="clear: both; text-align: center; color: rgb(51, 51, 51); "><br /></div><span class="Apple-style-span">Combine the flour, baking powder, baking soda and salt in a medium mixing bowl. Combine the sour cream, eggs, orange juice and vanilla in a glass measuring cup and beat lightly.</span><br /><span class="Apple-style-span">Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice. Stir in the orange zest.</span><br /><span class="Apple-style-span">With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides. </span><br /><span class="Apple-style-span">Turn the mixer to low speed and add the flour mixture, a third at a time, scraping down the sides of the bowl after each addition. Then mix for 30 seconds on medium speed.</span><br /><span class="Apple-style-span">Pour the batter over the almonds, gently spreading it into an even layer.</span><br /><span class="Apple-style-span">Bake until the cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.</span><br /><span class="Apple-style-span">Holding the pan and a plate together firmly with oven mitts, invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace any almonds stuck to the base of the pan. Let the cake cool for 20 minutes and serve warm or at room temperature.</span><br /><span class="Apple-style-span">Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 2 days.</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0hhmFlKYQKa38bJhlYSgTF99NzhsZKHRSuTpocvkBG9sW9g1UvHsGUBSp9AfMPWZrlnf8n3HtnBeOup_QRISWDsP04Vj3AyJv_I9pNE9F0BaGDq5c3lrmsYTtpCBLH5x0SzAYZI5_fTM/s1600/P1000173.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarK61NJT7t4aZEiLXXTL-UlKRinnzLB5ZEYNeQVi8tjQzCbVK582bN1uwgqddUSoqgKusw39AWbDrImoX1mLqfZjqcobu2n9ZjIUwVKqcKaukorhEvOx4EGWepo0AYwCDuiVKSJLvBQI/s1600/P1000168.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarK61NJT7t4aZEiLXXTL-UlKRinnzLB5ZEYNeQVi8tjQzCbVK582bN1uwgqddUSoqgKusw39AWbDrImoX1mLqfZjqcobu2n9ZjIUwVKqcKaukorhEvOx4EGWepo0AYwCDuiVKSJLvBQI/s400/P1000168.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608781989876307170" /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarK61NJT7t4aZEiLXXTL-UlKRinnzLB5ZEYNeQVi8tjQzCbVK582bN1uwgqddUSoqgKusw39AWbDrImoX1mLqfZjqcobu2n9ZjIUwVKqcKaukorhEvOx4EGWepo0AYwCDuiVKSJLvBQI/s1600/P1000168.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_fc8Qh2CONljFIhvlnPVjx8Q6Y5lBW97w8hqsEbahhzigy9p-5EjKj3x-oxEi3IT4Kz22_azuRHvyJ_c3oLMjSXtcRPmuUss7RWxSJ0UQPLeMK-NKjg1mhTChh-s_lNGc-QrbvKHB7o/s250/cake+slice+badge.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 184px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_fc8Qh2CONljFIhvlnPVjx8Q6Y5lBW97w8hqsEbahhzigy9p-5EjKj3x-oxEi3IT4Kz22_azuRHvyJ_c3oLMjSXtcRPmuUss7RWxSJ0UQPLeMK-NKjg1mhTChh-s_lNGc-QrbvKHB7o/s250/cake+slice+badge.jpg" border="0" alt="" /></a><br /><div><br /></div><div><br /></div><a href="https://docs.google.com/document/d/1hQ_MMxkI7Zty72X6IrZG5jlePWMeCFIXPsZ_DTLKGrM/edit?hl=en&authkey=CLCX6qoK">here</a></div>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com19tag:blogger.com,1999:blog-3154994746921549736.post-66788284829762128522011-05-20T07:51:00.006+02:002011-05-20T09:15:11.418+02:00French Fridays with Dorie : Bacon, Egg and Asparagus Salad and much more obviously !<div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhMOsKU3kI7EDpHaD2Prvg_0-0aejHXD-MWo-9kFSmhEMZg_B6rqQhhDkdhLnxoSdHwttScUs52_KJIp1iEykf3PdYDEh-NIEJ0FZL1bFpcvW3JnXIfxKsAH_Y5mjV6qoGJ5MTP8C7tk/s400/P1000128.JPG" /></div><div><br /></div><div>Here is the fresh and satisfying asparagous salad which I loved a lot.</div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOQRTO8juNTOh1oDiZe9wg_2VjaFTciu1rZPOz3WEqax3JLSC-EAGKpTLfLbZHjk2_QPpXA4I0_YvjUhdsM5KwxLZxbiOjvvU6IwzcmIVk1ZOxgygjvatN7JAfN1lyBzrejKJi2Ilr2c/s400/P1000243.JPG" /></div><div><br /></div><div>The spinach bacon quiche that I had ready for last week but was hijacked by Blogger problems !</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNvLn8H8-XEgvIKvXm9nUqzHechFlWeLycCqmhL-xKATAMAKCW2tM_QxfuxkXbfrh4nk_GsMKL47WFtbOmf4doKF9No2xtom9lrxxJw8Oq8RmdosAJywN7go9ANZXI-b6UOAxGzjBsTk/s400/P1000238.JPG" /></div><div><br /></div><div>The wonderfully surprising quinoa, fruit and nut salad.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCuzWKyMdqyG-XmqpIhFt2XJo76PdiDBK7XEClMC9CVFe7rSJnguL3gGQ6EFeLgvGyEFw0_q5BkNm3YWn3vIQRlqCDH7bpSPgt39NApoe3fjub2xv0z2Z0i7rPKkpOhaFbZ71BmM3-Ns/s400/chicken+bstilla.jpg" /></div><div><br /></div><div>Here is the chicken b'stilla which can make your dinner party very succesful.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHGNl3nyZfwvDHuHx_Br-t7leppdNFvhbf9g6_eIVkhiQIxr9H_XGQriZx0lj4hlQUsUhzPbyM5X5I30qa935D_ozHZJ3L4L4bi5UWRnG3vMUC7J61kfJUOfobepC317XOdTSG0Ny715E/s400/fritata+basca+con+patate.jpg" /></div><div><br /></div><div>The basque potato tortilla that my son particularly loved.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3M23FaWkQ_IJGKqJyEOBFIm28YVdRsOoaTyCVM8BDR6q_oE5gDQTN58D5j0x16sAv3YmR1yUx0Fw-tbsI9Hx0xIz_mSTP1H6BKa3PXcu-ol0_TYKtnE_1PFVPBpwLuD8IyXFRdiO9Z0/s400/gnocchi+parisiennes1.jpg" /></div><div><br /></div><div>And two parisian specialties : gnocchi a la parisienne</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPx1xdCvy5roRSAtyIIKfNDAYIPMWCZ807jZKozedIouSzYqvCZQf8CtxbzA3MhllXwWXdkpQaqnV4ms2IGlJVMirmQJqbm7HjiBEqw50FIFEScb-DYehBssDgwdEmGkxW-twv4na-VA/s400/mushroom+soup.jpg" /></div><div><br /></div><div>And Paris mushroom soup !</div><div><br /></div><div>Now you tell me if this wonderful book by <a href="http://www.google.it/url?sa=t&source=web&cd=1&sqi=2&ved=0CCEQFjAA&url=http%3A%2F%2Fwww.doriegreenspan.com%2F&ei=wBTWTd2kLITNswbilq2gBw&usg=AFQjCNH3U45Zf6HDx332RbLIR6A_9uFTbA">Dorie Greenspan</a> is worth or not buying ! I' really happy to be still very behind (and my husband is even happier !).</div><div>Please visit the <a href="http://www.frenchfridayswithdorie.com/">site</a> and get a copy of <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?s=books&ie=UTF8&qid=1305875609&sr=1-1">Around my French Table</a> !</div><br /><a href="http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/10/Badge1.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/10/Badge1.png" border="0" alt="" /></a>nataliahttp://www.blogger.com/profile/04856412100548643699noreply@blogger.com14