Bread Baking Buddies : Rewena paraoa (Maori bread)

This month we travel a long way with Lien our Bread Baking Babe Host : New Zealand !

She found this very interesting Maori bread that uses fermented potatoes as leavening.

You will see in the round-up how beautifully other bakers have decorated their bread ...I went for a simple NZ slashing !

Please visit Lien for more informations !

RECIPE

Rewena
100 g potato, peeled and thinly sliced
165 ml water
extra water
165 g strong bread flour
1 tsp liquid honey

Dough
400 g strong bread flour
1 tsp salt
20 g liquid honey
1/4 tsp instant active dried yeast
1 1/2 tablespoons fresh rosemary leaves, roughly chopped
150 ml water
330 g rewena, as above
additional flour, for dusting
4— 5 ice cubes, for creating steam in the oven

To prepare the rewena, place the potato and water into a saucepan and then boil until the potato is soft, leave the lid off. Mash the cooked potato in the water and add extra water until you have 250 g in total. Put into a bowl and cool until lukewarm. If the mashed potatoes are too hot, it will cook the starch in the flour. Mix in the flour and honey to make a soft dough. Cover with plastic wrap and set in a warm place until the dough ferments. After one day you'll see a few bubbles on the surface, after two days a lot. You can use it after two days or up to three, if you'll leave it longer it'll be over its strongest point.

To make the dough, put all the ingredients into a large mixing bowl and, using a wooden spoon, combine to form a soft dough mass. (You may need to adjust with a little more flour or water.) Knead the dough in the spiral mixer for 8 -10 minutes (starting on speed 1 or 2, halfway on speed 3) until the dough (almost) clears the sides and the dough is smooth and elastic.

Place the dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place. Once the dough has almost doubled in size (this will take approximately 1 hour), tip the dough onto the bench dusted with flour and gently knock it back by folding it onto itself three to four times. Return the dough to the lightly oiled bowl, cover with plastic wrap and leave for a further 30 minutes in a warm place.

Fold the dough to form a large rectangle. This doesn't need to be exact, just as long as it's tight and compact. Place on a baking tray lined with non-stick baking paper and cover with plastic wrap. Allow to prove for approximately 60-120 minutes, depending on room temperature.

(optional) Cut a silver fern-leaf or Maori moko design stencil out of stiff paper. Remove the plastic wrap from the dough and place the stencil on the dough's surface (I sprayed the stencil with pan coating, otherwise it would have got stuck on the dough), then with a fine sieve filled with a little (white rye) flour, lightly dust flour over the stencil so you are left with a pattern on the loaf. Carefully remove the stencil. Using a sharp knife or razor blade, cut around the edge of stencilled pattern.

Preheat the oven to 220ºC with a baking tray or baking stone inside (the stone should really be hot!) and a small ovenproof dish on the bottom shelf. Place the loaf in the oven and quickly throw 4-5 ice cubes into the small ovenproof dish and close the oven door.

Bake for 10 minutes and then turn the tray around, reduce the oven temperature to 200°C and bake for a further 20-25 minutes, or until the crust is a dark golden brown and the bottom sounds hollow when tapped. Remove from the oven and place on a cooling rack.

(adapted from: “Global Baker” – Dean Brettschneider)

I Heart Cooking Clubs : Arrivederci Giada ! Lemon Ricotta Cookies with Lemon Glaze

This is the last week we, at I Heart Cooking Clubs, are cooking with Giada.

I didn't know anything about her if not what every italian knows about her grand parents.

And I must confess I was a bit suspicious about her cooking but I was proved wrong as I found most of Giada's recipe very good and interesting.

So to say good-bye and thank-you I chose these wonderful cookies rich with lemon !

I actually do not know why my cookies stayed round instead of looking like Giada's but as my usual problem is Spreading I won't complain !

Here is where I got the recipe.

RECIPE

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

TWD : Honey Nut Brownies

I feel like the Groundhog finally coming out...let's see !

Suzy of My Suzy Homemaker chose this recipe and, I know I repeat myself, everytime I'm surprised and think that Dorie's book is like Mary Poppins bag : wonderful recipe keep coming out !

I used a very special honey : Sulla (hedysarum coronarium ) now....please do not ask me how the brownies were because I'm on a strict diet and didn't taste a crumb ! But I saw my family eating them with a smile and happy neighbours too.

I had read on the P&Q that they were a bit cakey so I cooked the brownies a bit less and I think they were very good.

If you happen to be around here give me a buzz and I'll be happy to share some cookies too !!

Please visit Suzy for the recipe and the blogroll for more honeys !

Moosewood Mondays : Sweet Pumpkin Cookies

Quite some years ago I found a copy of 'Sundays at Moosewood Restaurant' in an english bookshop that sadly doesn't exist anymore and I fell in love with the Moosewood collective, now I own almost all their books and Mollie Katzen's too of course.

I really enjoy reading through them and was surprised when 'Volcano' Natashya started to cook Moosewood's Mondays so I'm finally joining her with one cookie recipe that manages to please all.

RECIPE

(from Moosewood Restaurant New Classic)

Yields about 42 cookies

1 cup butter, room temp (I used rice oil)

1 cup sugar

1 cup pumpkin purée

1 egg lightly beaten

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon salt

1 cup chopped toasted peanuts (I used almonds)

1 cup raisins

1/2 cup chocolate chips

Preheat oven to 375°.

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chopped nuts, raisins and, if you like, the chocolate chips.

Drop by rounded teaspoonsfuls onto a large, unoiled baking sheet (or two smaller ones), allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom.

I Heart Cooking Clubs : Spud Week - Bacon and Pancetta Potatoes

You see I learned a new word : spud !

It sounds like Pippi Longstocking' secret word but simply means potatoes (or not?).

I really wanted to cook with Giada these last weeks so I choose a simple and delicious (I imagine since I'm on a diet ...) dish which my bacon lover Carlo would eat.

Please visit my colleagues on the blog and check our future chef !

The recipe can be found here or read on

RECIPE

• 4 thick-cut slices bacon, roughly chopped
• 2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 1 garlic clove, thinly sliced
• 1/4 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 tablespoons coarsely chopped fresh thyme leaves

Directions

Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.

Transfer the potatoes to a large serving bowl and serve immediately.

The Cake Slice : Chocolate Cream Pound Cake

It is so long I'm not blogging I'm not sure to remember how to !

I can't wait for my job to finish because I do not have much time for anything apart from blogging.

Well anyhow I managed to bake this simple loaf pan pound cake from 'Cake Keeper Cakes' by Lauren Chattman.

As Carlo was found intolerant to lactose I'm triyng to reduce it whenever I can and I'm using rice oil instead of butter . I didn't substitute the cream though...

We enjoied the result I got a velvety dark crumb, maybe a bit 'elastic' but probably it was my fault. I think it was a fairly easy and fast cake to bake.

Please visit the The Cake Slice blogroll

Recipe

60 g cocoa powder
55 ml double cream
150 g plain flour
¼ tsp baking soda
¼ tsp salt
100 g unsalted butter, softened (I used rice oil)
335 g caster sugar
3 eggs
1 tsp vanilla extract

Method
Heat the oven to 160C. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until well combined (it will look grainy but this is fine).
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla (the batter should now be smooth and glossy).
Turn the mixer to low speed and add the flour mixture, a third at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
Makes one 9x5 inch loaf cake .

I Heart Cooking Clubs : Espresso Caramel Bars

This week as we got a Potluck day I chose a very sinful treat (I suggest you to make them when not alone !).

These bars are so good it is difficult not to grab a second one I warn you...

Please visit my friends at I Heart Cooking Clubs to find out other wonderful recipes and go here for the recipe.

Recipe

Ingredients

Crust:

• Vegetable cooking spray
• 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamongraham cracker crumbs
• 1/4 cup sugar
• 1 1/2 sticks (6 ounces) unsalted butter, melted

Directions

Caramel:

• 1/2 cup heavy cream
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 3/4 teaspoons instant espresso powder
• 1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform panwith parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until thecrust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boiland cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

TWD : Nutty Chocolatey Swirly Sour Cream Bundt Cake

My friend Jennifer of Cooking for Comfort chose the recipe for today and the bundt did not stick,

burn, over or undercook but.... I met my friend Tamara and discovered it was her birthday so I DID NOT EVEN TASTE IT !!!!

Her kids (they both go to school with my kids) were very happy for my present !!

As a reward I got a wonderfully smelling kitchen though.

As you can see the swirl was on top too but the cake rose and the swirl stuck to the cake anyway actually it was very nice on the wrong side too.

Please visit Jennifer for this and many recipes, and go here to check all the others bundts !

I Heart Cooking Clubs : Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

The theme chosen for this week at I Heart Cooking Clubs is California Dreamin' and I'm sure Giada's twist on a very regional dish as Orecchiette would be considered very Californian by any mamma pugliese making orecchiette by hand almost every day ! If you want to dare you should visit Natashya to get some tips !

My husband, who's not usually an orecchiette fan, loved the lemon that made this dish a 'spring is arriving' hint.

the recipe is here or ....

recipe

Ingredients

• 1 pound orecchiette or other short pasta
• 1/2 cup olive oil
• 2 garlic cloves, crushed
• 12 ounces Swiss chard or mustard greens, stemmed
• 12 ounces baby spinach leaves
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 2 cups small cherry or grape tomatoes
• 8 ounces ricotta salata cheese, crumbled
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.

Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

TWD : Lemon Poppyseed Muffins

This week it was Betsy of A cup of Sweetness who got to choose the recipe, and, I must confess that after baking so much from this book I would have imagined the 'last' recipes to be so so but this muffins are really super special !

So I must thank Laurie again and again for creating this group and for letting me become acquainted with Dorie Greenspan.

I made both versions of the muffins : the glazed ones are plain and the hearts are filled with blueberries jam (Anita's favourites).

Please visit Betsy for the recipe and go here to see all the different muffins.

Now I think all of you know how bad I was (at least) in blogging so I give you a quick summary of my unblogged TWD past recipes:

Laurie of Slush and Jules of Someone’s In the Kitchen chose Midnight Crackles

Margo of Effort to Deliciousness chose Chocolate Fluff Filled Madeleine

Hindy of Bubie’s Little Baker chose Translucent Maple Tuiles

Amber of Cobbler du Monde chose Apple-Coconut Family Cake

Jill of Jill’s Blog chose Cardamom Crumb Cake

Nicole of Bakeologie chose Peanuttiest Blondies

Jessica of Singleton in the Kitchen chose Not-Just-for Thanksgiving Cranberry Shortbread

Whitney, April, and Elizabeth of Celestial Confections chose Cranberry LIme Galette

Emily of Sandmuffin chose All-American, All-Delicious Apple Pie