Daring Cook's Challenge : Indian Dosas

This month's challenge was chosen by Debyi and it's a very healthy and delicious indian vegan recipe ! The only dificult part for me was cooking the dosas without oil ..after some monsters I decided to use some olive oil and all was solved. I substituted peppers with zucchini and added some fresh tomatoes to the chickpeas filling.

RECIPE

Indian Dosas
This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn't start making the rice until everything was ready, oops).

Serves 4

Equipment needed:
large bowl
whisk
griddle or skillet
ladle (or large spoon)
spatula
vegetable peeler &/or knife
large saucepan
food processor or bean masher

Dosa Pancakes
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed

Dosa Filling
1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings
1 batch Coconut Curry Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced

Dosa Pancakes
1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.

5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste

1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce
This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.

1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced

1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
4.Let it simmer for half an hour.
Happy eating!

BBA Slow and Steady Cinnamon Raisins Hazelnuts Bread

This week's bread was a very very nice one: I'm already missing it ! I enjoied it toasted with some jam and it really made my day !

My cinnamon swirl doesn't show much maybe because I added cinnamon to the whole dough.

As usual I made this bread with my faithful 'Calcifer' the sourdough !

Please visit BBA for more informations about the group and here or here for the Slow and Steady group.

TWD Chocolate Soufflé

As Susan says most of us enjoy being part of this group also because we make things that would have never considered making like ... Soufflé. Maybe because I've seen so many times Sabrina's failures, soufflè always scared me to the point that I postponed it up to this morning ! I just made it (half recipe) and sent three of them downstairs for a special birthday breakfast for our young friend Arturo (AUGURI !) . Anita got the fouth one and I tasted it... delicious !

Please look for the recipe in She's becoming Doughmesstic or get yourself the Book !

Thank you Susan !!

Bread Baking Buddies Russian Black Bread

I made it !! It's still not midnight and I'm actually eating this wonderful bread !!!

The Bread Baking Babe Gorel this month chose an amazing bread, with the strangest list of ingredients...and super yummy !!! I wish I had some nice cheese to taste it with but tomorrow I'll get some !

You can find the recipe on Gorel's blog and should visit all the Babes for a taste : Bake My Day (Karen), I Like to Cook (Sara), Living on Bread and Water (Monique),My Kitchen in Half Cups (Tanna), Grain Doe (Gorel),Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), Cookie Baker Lynn (Lynn), Living In The Kitchen With Puppies (Natashya) , Canela y Comino (Gretchen), Lucullian Delights (Ilva), Thyme for cooking (Katie)

R2R Zucchini and Lemongrass Risotto

This month Debyi of The Healthy Vegan Kitchen challenged us with a vegan risotto with a side dish of marinated tofu. Originally it was an asparagus risotto but they are long gone from the markets and frozen ones aren't as tasty.

The risotto was really good !! The only hard part was finding lemongrass but I live near one of the two thai restaurant in Roma so I asked them one stalk and they told me they get it in Milano !!!

I'm so glad I made this rice and I'll certainly make it again with different vegetables ! The tofu was very flavourful too ! Thank you Debyi !

Please check the blogroll !

Recipe

Asparagus & Lemongrass Risotto
by Isa Chandra Moskowitz & Terry Hope Romero from Veganomicon

Risotto is a traditional Italian rice dish. It is also one of the most common ways of cooking rice in Italy. Its origins are in North Italy where rice paddies are abundant. While this is not a traditionally prepared risotto, it is pretty close. You really want to use Arborio rice, but you can substitute any short grain rice and get a similar dish.

The biggest challenge this month for some of you will be: Vegan & Gluten-Free
1.You must make the lemongrass broth from scratch, no meat broths allowed (including chicken, beef, fish, etc).
2.No cheese or milk of any kind is to be added to the risotto.

Why? Well, for one, it doesn't need it. I was watching an episode of No Reservations & he had some risotto that consisted of broth and rice, period. I have indicated the optional ingredients that you can add or leave out, or substitute, your choice. I have also included a side dish for you, but you can make whatever you want to go with it. I wanted to do a challenge that everyone would be able to eat. All of the soy in the recipe is easily omitted for those who are allergic.

Asparagus and Lemongrass Risotto
Time: 1 hour 20 minutes Serves 4-6
This one does have peanuts in it, so if you are allergic, just leave them out. Personally, I liked pine nuts in it best. Fresh lemongrass is available in most grocery stores, but if you can't find it, you can use dried. If using dried, you will want to use a cheese cloth or tea strainer. Place the dried lemongrass, ginger and garlic. Don't worry about the heat of the serrano pepper, it only adds a nice hint of flavor.

Lemongrass Broth:
3 cloves garlic, whole and unpeeled
1” piece fresh ginger, sliced into ¼” slices
1 small stalk lemongrass, or 1 TBSP dried, chopped lemongrass
3 cups vegetable broth
3 cups water
3 TBSP tamari (or soy sauce, or more broth)

Risotto:
½ cup cooking sherry or white wine (D'Aquino Pinot Grigio is a good choice, any dry white wine, or just water)
1 lb asparagus
2 TBSP vegetable broth
1 cup basil leaves (Thai, if you can find it), sliced into thin strips
2 TBSP chopped fresh mint
6 large shallots, thinly sliced
4 cloves garlic, minced
1 serrano red chile, sliced very thinly (or ½ – 1 tsp crushed red pepper flakes)
1 ½ cups Arborio rice
1 tsp sugar (optional)
2 TBSP lime juice
Chopped roasted peanuts and lime wedges, for garnish (you can use pine nuts or sliced almonds instead of the peanuts)

1.If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice the stalk in half lengthwise and cut into 3” to 4” lengths, then julienne.
2.Give the garlic and the ginger a could whack with the side of your knife, keeping them whole. Prepare your herb pouch, if using.
3.Place all of the broth ingredients in a large stockpot and bring to a boil, then lower the heat and simmer for 10 minutes. Strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover and simmer over as low a heat as possible to keep warm.
4.Slice the asparagus into ½” pieces, removing any tough parts from the bottom of the stem. Separate the tips from the stems and place each in separate bowls.
5.In a medium-sized heavy-bottomed pot, saute the asparagus in 1 TBSP vegetable broth over medium heat until bright and crisp tender, 5 to 6 minutes. Add the basil and mint, saute for 30 seconds, remove from heat and set aside.
6.Add the remaining tablespoon vegetable broth to the pan. Saute the shallots and garlic, stirring occasionally, until shallots are very soft, about 6 to 8 minutes. Stir in the serrano and rice, saute for about 8 minutes, until the rice smells slightly toasted. Add the cooking sherry (or white wine) and stir constantly until the liquid is absorbed.
7.Now, time for relaxation and stirring. Get a glass of your favorite beverage, turn on some soothing music, or a good movie. Ladle about ½ cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center.
8.When the broth is almost gone, stir the sugar and lime juice into the remaining broth before adding it to the risotto. You may add more water or vegetable broth in ¼ cup increments if needed. This will take about 35 minutes.
9.Stir the asparagus stems into the risotto and cook for another 5 to 10 minutes, until the asparagus has reached desired tenderness.
10.Garnish each serving with the asparagus tips, chopped roasted peanuts, and lime wedges.

Tangerine Baked Tofu
Time: 1 hour Serves 4
You can sub orange juice, oranges, tangelos, or clementines for the tangerines.

1 lb extra-firm tofu, sliced width-wise into eighths.

Marinade:
1 tsp tangerine zest
1/3 cup freshly squeezed tangerine juice (2-3 tangerines)
3 TBSP lime juice
2 TBSP tamari (or soy sauce)
1 TBSP agave nectar or pure maple syrup
¼ tsp ground cumin
1/8 tsp ground allspice
Freshly ground pepper
2 TBSP dark rum (or 1 tsp rum extract)

1.Preheat the oven to 425 degrees F.
2.In a shallow 11” X 7” glass baking dish, whisk together all of the marinade ingredients. Place the sliced tofu in the marinade. Using a fork, poke a few holes into the cutlets, flip them over, and do the same on the other side.
3.Bake the tofu for 30 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when the marinade is reduced. Spoon any remaining marinade over the tofu before serving.
I cooked mine for 45 minutes & my marinade was all gone. The tofu tasted great, even without the extra marinade.

Sweet and Simple Bakes Jammy Doughnut Muffins

And here you go with another sure fast and good recipe from Rosie and Maria !!

I made the filling with cut apricots and a little blueberries jam and these muffins are so good I suggest you try them even without the topping !! Please visit the site tomorrow for the round up. Go here for the recipe and try it it is so quick you wouldn't believe it !!

TWD Espresso Cheesecake Brownies

Now I realize It's impossible to understand this is exactly the recipe in the title but you'll have to trust me !! I brought it to my mother's and I forgot to take my camera along !

These brownies were chosen by Melissa of Life in a Peanut Shell and we really enjoied them, I think they werent as fudgy as usually brownies are because of the baking powder (or maybe I made some mistake) but the cheesecake part was fabulous !! If I'll make them another time I won't make the 'frosting': the marbled swils were so much cuter and I don't think the flavour needed it, but again probably I'm wrong !! Hope you will enjoy as much wandering around in theblogroll

Mimi's art

I recently discovered Etsy and it's such a tresure's filled site !

Yesterday I found out about Mimi Kirchner, a wonderful person and great artist.

She is offering a wonderful pincuschion to one of the people who show the video on her art (you can see it on the right column). I would have done it anyway because I fell in love with her people, but you should see how cute the pincushion is !!!

BBD # 23 Something You’ve Never Made Before : Focaccia Genovese

This month it was Ima group who took charge of the BBD, created by Zorra, and they chose a very free theme : "Something you've never made before", now, I'm sure every one of you has a whole bunch of never tried recipes, I didn't know where to start from when I saw this post by a very nice roman girl, Antonella, and that was it !! I don't know if you know who the Simili sisters are but they are quite famous here in Italy as you saw in the video they teach bread and pasta making all over the country. Their parents had a bakery in Bologna and they often bake using sourdough.

Focaccia Genovese with Sourdough

Ingredients:

500 gr bread flour

300 gr sourdough

260 gr water

12 gr salt

2 TBS extra virgin olive oil

Topping:

3 TBS water

3 TBS extra virgin olive oil

salt

Mix the sourdough with water, add the other ingredients and mix well.

Trasfer on a work surface and shape in a log oil it and put it in an oven pan mesuring 30 x 40 cm and let it rest for around 20/30 minutes and after that flatten it to cover the whole pan, cover and let raise for about an hour and a half. With the tips of your fingers dimple (?) the whole surface of the focaccia (so deep you can feel the pan) and sprinkle with water, oil and salt. Let it double or more (about 3 hours).

Bake in an hot oven at 200° Celsius for 25 to 30 minutes.

Grazie Antonella !!

TFF August Special Avocado No-cilantro and White Onion Salad

Ciao ! This week thanks to Megan's choice I made a very fresh salad without cilantro whish I can't find here but using some parsley instead . It's a great refreshing treat !!! Please visit TFF blog for more !

Daring Baker's Challenge Dobos Torte and a New Baby

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

When we were at the beach in July we met some friends who own two tortoise and Anita was so in love with them thath on the last day they gave her an egg. After almost a month I was in the kitchen fighting with my Dobos (always at the last moment !) when I heard her screaming : La tartaruga !!! And here we introduce her/he to you: we don't know the name yet because Carlo e Anita have been "discussing" since her birth but she already saw the vet and took a bath !!!

And here is the torte ! I made two minis using half the recipe but then after tasting it I did repentish : it's so good !!!

The recipe :

Prep times

• Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
• Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
• Caramel layer: 10-15 minutes.
• Assembly of whole cake: 20 minutes

Sponge cake layers

• 6 large eggs, separated, at room temperature
• 1 1/3 cups (162g) confectioner's (icing) sugar, divided
• 1 teaspoon (5ml) vanilla extract
• 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
• pinch of salt

Chocolate Buttercream

• 4 large eggs, at room temperature
• 1 cup (200g) caster (ultrafine or superfine white) sugar
• 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
• 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

• 1 cup (200g) caster (superfine or ultrafine white) sugar
• 12 tablespoons (180 ml) water
• 8 teaspoons (40 ml) lemon juice
• 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

• a 7” cardboard round
• 12 whole hazelnuts, peeled and toasted
• ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

BBA Slow & Steady Cinnamon Buns

I finally reached my Slow and Steady friends and finally I made these Cinnamon Buns !! They are good but not too rich so you (I really shouldn't!) can indulge without feeling guilty !

I made them in the afternoon and photographed on the terrace table and left out to cool (if this word still exists) . That evening some friends gathered at our home for a simple dinner and when they saw them they just ate the buns as a dessert !! Andrea more traditionally had to hide one for breakfast ! Please visit the BBA page

TWD Creamiest Lime Cream Meringue Pie

Linda of Tender Crumb this Tuesday decided on Creamiest Lime Cream Meringue Pie and I wonder why I've never tried it before !!! This pie was exactly what we needed in this oven summer !!! Andrea, who usually tries my sweet baking for love's sake, became obsessed with this pie and asked it for his birthday in November !!

I made the crust with the Graham Crakers and followed the instructions very carefully : it took forever to reach the custard temp !!! I used a plumming torch to brown the meringue and we almost set the house on fire but it was well worth it ! Thanks again to Linda, please visit the TWD blogroll !!

TFF Chili night

I'm finally back to Tyler's recipes with another success !!

I had two corn cobs around so I found his recipe for a Corn Pudding that sounded very nice, then my brother called saying they were coming to Rome for a few days so I decided for 'the works' and I made his Chili as well.

I must confess right away that other than growing them myself I wouldn't know wher I could find all the wonderful peppers I needed so I just substituted them with italian hot chili but the results were very nice even so.

My brother is a botanist and I always tell my children he knows Everything which is 'almost' true in fact he told us how the power of hot peppers is classified, and how they lately found a super duper hot chili in India ( the guinnes winning chili mesured with the Scoville test ). He wanted to order some seeds for the Botanical Garden of Perugia University where he works but I don't think I'll have the gut to ever try it !!!

Please visit the blog for more wonderful recipe !!

We had dinner at my mother's house and while the grown ups ate the kids destroied the granny's living room !!!

BBA Catching up the Slow and Steady Group !

As you might know the BBA group is baking as a train (?) that is gone so far I cannot even see it anymore, so I didn't want to loose my 'Slow and Steady' group even if that meant baking in the worst heat wave we are having this summer !!!

Starting with the Brioche here I chose the Poor man's one

and having enjoied so much the Dorie's version I made with it another fruit tart !!

Then follows the Casatiello which ended up in a colomba mold

But no matter where I put it was really delicious !! I used Prosciutto and Provolone btw

We are still in the enriched section with the Challah

That I just had for breakfast with some orange marmalade !

And last but not in the least the least.... Ciabatta

Which I tried to shape in the two ways suggested in Crust and Crumb

But apart from the shape both came out with smallish HOLES !

And I forgot to mention that all my baking has been done thanks to Calcifer my sourdough starter !!

TWD Applesauce Spice Bars

This week it was Karen of Something Sweet by Karen who picked Applesauce Spice Bars.I made the bars as directed but omitted the nuts that were just too much for me and what can I say ? It was a funny feeling to be baking in this heat and more to be baking something that smelled like Christmas ! The most important thing to say is that the bars were really delicious Karen, you made a wonderful choice !

Please visit all the other TWDers who are baking in spite of the heat !

Daring Cook's Challenge : Rice with mushrooms, cuttlefish and artichokes

This new Challenge was chosen by Olga from Las Cosas de Olga and Olga’s Recipes, she has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.

The making of this dish was in three steps: Sofregit, Aioli and the actual Rice.

I used little musky octopuses (moscardini) instead of cuttlefish and left them whole.

I really enjoied the Sofregit and the Aioli but I thought that the rice was a bit mild in flavour, it actually became much better with some Aioli.

TWD Browie Buttons

TWD Banana Bundt Cake ...and all the catching up !

Finally back !! I missed you all so much ! I'm very happy to be able to visit you again and I've a lot to catch up as you worked a lot on the last month !!

This week it was Mary of The Food Librarian who chose this very simple and tasty recipe.

I used a bit more bananas so I added an extra egg, the pan I own ( a silicone rose shaped pan) looked a bit too full so , luckily, I made an extra little cake for Cristina, but I must admit I didn't mesure it before. Unfortunately the rose part stuck to the pan so some 'mice' had it.

I glazed only half cake but I liked both....

Thanks Mary I don't know about you but I have lots of bananas in my freezer !!!

Now , you wouldn't imagine I could stay a whole month without baking (I even brought my sourdough along !) so here are the Tribute to Katherine Hepburn Brownies chosen by Lisa of Surviving Oz (made twice in the heat wave !!)

Denise of Chez Us picked Brioche Plum Tart and we really loved it very very much ! I used sourdough instead of yeast, we made it three times but Anita liked it better with peaches !

Then Susan of Sticky, Gooey, Creamy, Chewy selected Raspberry Blanc-Manger and we liked it too but I made it with nectarines and I will try it again sicilian style (using almond milk , corn flour and no cream ).

It will take me some time to visit you all but I can't wait !!! CIAO !

TWD Pineapple Daquise

Well I know I'm a week late but I really was in doubt wheather to make this Daquise as I don't like coconut too much and I was afraid it would be too sweet but luckily I've tried it and it was great !!! As someone else said we should always trust Dorie !
My computer is still making me crazy but tomorrow I'll leave for the beach and I don't know if I'll find a computer around , I'll bring Dorie's book along and maybe will post everything at the end of the month !!
Happy holidays !!!!