tag:blogger.com,1999:blog-67305015327005917172024-03-14T04:19:14.638+01:00SugarOnSnowSugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-6730501532700591717.post-39133111442654473612014-12-08T14:44:00.001+01:002021-04-16T23:17:56.693+02:00November 2014 Daring Bakers Challenge: Paris-Brest<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-CcuEk7FW6wc/VIWqAdFfK9I/AAAAAAAAKeI/qB40jpe0TR4/s1600/parisbrestchal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CcuEk7FW6wc/VIWqAdFfK9I/AAAAAAAAKeI/qB40jpe0TR4/s1600/parisbrestchal.jpg" height="400" width="400" /></a></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The
November Daring Baker’s challenge took us for a ride! Luisa from
Rise of the Sourdough Preacher challenged us to make Paris-Brest, a
beautiful pastry celebrating the Paris-Brest bicycle race. </span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">This was for me a great challenge as I always enjoy making choux pastry and everything that has to do with it. It seems though that I have to post late once more as my computer decided not to work lately.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The recipe that I followed was the recipe given with some differences in the cream, so, i think there is no point to post the whole recipe, as you can find it <a href="http://thedaringkitchen.com/recipe/paris-brest" target="_blank">here</a>, with a lot of details. I didn't change anything to the pastry recipe, the only thing I changed was the cream.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The pastry is really easy to make, the only thing is that you have to pay attention to the recipe and do exactly as it says. When you take the baked choux out of the oven they have to be dry outside and empty inside. You can try that by taking out one and open it in the middle.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"> The original recipe is using créme mousseline with an addition of praliné. I used the same recipe with the difference that when my cream was done I added 40 g of nougat, the one that is like a chocolate bar like <a href="http://www.odense-marcipan.se/odense-produkter/nougat.aspx?gclid=Cj0KEQiAtZWkBRC9ibSfhoKEyLYBEiQA5fDxkf-5cZ21yGQU3oS48RwERq9UTvBu60XHEyMuO3QLQDIaAnNJ8P8HAQ" target="_blank">this</a> and afterwards instead of adding butter I added 100 ml of whipped cream and beat it with my cooled nougat cream, which made it extra fluffy. for this recipe, it is easier to cut the choux in the middle to fill them and it is also recommended to do it with a corné, as it is going to show.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"> I made 20 very small ones and 8 bigger ones, but I recommend making bigger ones, like in the original recipe, because choux pastry rises a lot and it is not going to hold the shape, if it is too small.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Anyway, my Paris-Brest turned out delicious and had a lot of fun making this month's challenge.</span></span></span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-44035322261290914892014-10-27T22:18:00.000+01:002014-10-27T22:18:02.857+01:00The Daring Bakers October 2014: Sachertorte<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-qUYXrOqEJ0o/VE61uBWhYxI/AAAAAAAAKdU/vPabvNLVQNQ/s1600/sachertorte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qUYXrOqEJ0o/VE61uBWhYxI/AAAAAAAAKdU/vPabvNLVQNQ/s1600/sachertorte.jpg" height="330" width="400" /></a></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">The
October Daring Bakers’ challenge was brought to us by Korena
of </span><a href="http://korenainthekitchen.com/"><span style="text-decoration: none;"><span style="font-family: Arial, sans-serif;">Korena
in the Kitchen</span></span></a><span style="font-family: Arial, sans-serif;">.
She took us to Austria and introduced us to the wonders of the
Sachertorte.</span></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">Sachertorte is one of my favourite cakes. I discovered a recipe when I was a teenager and I made it a lot of times. I hadn't made it for a lot of years and this challenge travelled me a little back to time.I really enjoyed making it and I didn't face any problems and I really enjoyed tasting it again. It is really a chocolate cake with marmalade, covered with chocolate but I don't know what is that something that it has, that makes me like it so much. The only thing I did differently from the original recipe is that instead of a chocolate glaze, I used a chocolate ganache which I am sure that it never disappoints me and because I wanted a softer texture on the top. So, here is the recipe and on the link you will find the original recipe given along with some history of the Sachertorte.</span></span></span></span></div>
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<a href="http://1.bp.blogspot.com/-udC_JLnelM0/VE61udjdSHI/AAAAAAAAKdQ/lu_uvbT0oeE/s1600/satorte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-udC_JLnelM0/VE61udjdSHI/AAAAAAAAKdQ/lu_uvbT0oeE/s1600/satorte.jpg" height="265" width="400" /></a></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><b>Sachertorte</b></span></span></span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">Recipe from <a href="http://thedaringkitchen.com/recipe/sachertorte" target="_blank">here</a></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><u>For
the cake:</u></span></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¾
cup (125 g) good quality bittersweet chocolate, chopped<br />9
tablespoons (125 g) unsalted butter, at room temperature<br />1 cup
(125 g) confectioners’ sugar<br />6 large eggs, separated, at room
temperature<br />1 teaspoon vanilla extract<br />½ cup (100 g)
granulated sugar<br />1 cup (125 g) all-purpose flour<br />pinch fine
grain salt </span></span></span>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><u>For
the glaze:</u></span></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
¼ cup (400 g) apricot marmalade</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2
tablespoons rum</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><u>For
the ganache:</u></span></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¾
cup (125 g) dark chocolate</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½
cup (100 ml) double cream</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">Preheat
oven to 190</span><span style="font-family: Arial, sans-serif;">˚C/375˚F.
Grease and flour a 23 cm/9 inches springform pan and line the bottom
with parchment paper.</span></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Place
the chocolate for the cake in the microwave until just melted or you
can melt it in a heat proof bowl over a saucepan of shimmering water.
Set aside.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">In
a large bowl place the butter and beat it with the paddle attachment
of a stand mixer or with a hand mixer until white and fluffy. Add the
icing sugar and beat in the beginning in low speed and when it
assembles in medium speed until very light and creamy. Add the egg
yolks one at a time while beating and scrape the sides of the bowl.
Add the chocolate and the vanilla and continue beating until very
well mixed.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">In
another clean bowl, beat the egg whites using the whisk attachment
with about a tablespoon of the granulated sugar on high speed. When
it gets foamy add the rest of the sugar and continue beating until
the egg whites form soft ahiny peaks (they should hold their shape
but flop over on themselves).</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Stir
about 1/3 of the egg whites vigorously into the chocolate mixture to
lighten it, then gently fold the remaining egg whites into the
chocolate with a spatula until just a few wisp of egg whites remain.
Do this carefully so that the egg whites won't loose their volume.</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-LUidtIz_rQA/VE61tO6zTKI/AAAAAAAAKc8/kmyaEgDKf3g/s1600/sachertort.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LUidtIz_rQA/VE61tO6zTKI/AAAAAAAAKc8/kmyaEgDKf3g/s1600/sachertort.jpg" height="265" width="400" /></a></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Stir
together the flour and salt and sift half of it over the chocolate
mixture. Fold in woth a spatula until almost incorporated. Sift over
the remaining flour and fold to combine completely.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Spread
the battter evenly into the prepared pan and bake in the middle of
the oven for 35-40 minutes or until a toothpick inserted comes out
clean. The cake will crack and dome in the middle but it will flatten
as it cools down. Let it cool 10 minutes in the pan and then
carefully invert the cake onto a rack and allow to cool completely.
When it is cold, turn it upside down and cut it in the middle with a
knife.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">To
prepare the glaze place the apricot marmalade with the rum in a
saucepan, in medium heat and bring to boil. Let it boil for 2-3
minutes or until the mixture thickens and drips slowly from the
spoon. Remove from the heat and strain the mixture. Use it as it is
warm because it will become like a jelly. Pour half of the mixture on
the first half of the cake, spread it and allow it to soak in. Cover
with the second half of the cake and spread the remaining mixture
over it and on the sides. Let it soak too.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Prepare
the ganache. Chop the chocolate and place it in a bowl. Place the
double cream in a saucepan and bring to a boil. Pour the hot cream
over the chocolate, let it be for 1-2 minutes and then stir with a
spatula until the chocolate melts and the mixture turns into a dark
brown chocolatey colour. Let it cool a few minutes and pour over the
cake to cover it. If you do this over a rack with some parchment
paper under it you will avoid having a chocolate soup around the
cake. Let it cool.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">You
can melt about 50 g of dark chocolate and mix it with a few drops of
vegetable oil to make writing chocolate or different shapes on your
cake. I also made some chocolate butterflies and flowers with tiny
forms. You can also see more details for the recipe and how-to photos
on the daring kitchen page where the recipe was posted. This cake is
traditionally served with unsweetened whipped cream.</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The
cake keeps in an airtight container in room temperature for up to two days.</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-DuvzvHTiPeE/VE61tFbFMaI/AAAAAAAAKdE/gEoZFUm0fTo/s1600/sachert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DuvzvHTiPeE/VE61tFbFMaI/AAAAAAAAKdE/gEoZFUm0fTo/s1600/sachert.jpg" height="265" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-46852974880930968422014-10-12T21:46:00.001+02:002014-10-12T22:14:55.906+02:00Apple crumble bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-OcwkuqkG74s/VDrYhu6x5YI/AAAAAAAAKco/DRiYORPSCUo/s1600/applcru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OcwkuqkG74s/VDrYhu6x5YI/AAAAAAAAKco/DRiYORPSCUo/s1600/applcru.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">After a long pause, here I come back with those delicious apple crumble bars. It was a very busy summer, been very busy with work but now I hope everything will be a little more quiet. Still stressful but baking takes a lot of it away and I enjoy to do it now that it is getting cold again.The fall is officially here and the apple season at its finest, so what is better than a warm piece of apple pie? This recipe is adapted from Donna Hay's strawberry bars but the dough would work with a lot of different fruit depending on the season. I have also tried it with peach and it was also delicious. So, here is the recipe: </span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Apple
crumble bars</b></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Recipe
adapted from the Donna Hay magazine</span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>For
the base:</u></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
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<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">80
g (1/3 cup and 1 tablespoon) granulated sugar</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">225
g (1 ½ cup and 2 tablespoons) all-purpose flour, sifted</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½
teaspoon baking powder</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">pinch
of salt</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
egg</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100
g (1/2 cup) unsalted butter, melted</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>For
the filling:</u></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">5-6
medium Royal Gala apples</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/3
cup dark brown sugar</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon honey or golden syrup</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
teaspoon cinnamon</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
tablespoon juice from a lemon</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>For
the topping:</u></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">150
g (¾ cup) cold butter in pieces</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">80
g (1/3 cup and 1 tablespoon) granulated sugar</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">225
g (1 ½ cup and 2 tablespoons) all-purpose flour, sifted</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PSkOD6YLdVA/VDrYhOpKYwI/AAAAAAAAKcg/HOLqDyitLks/s1600/applcrumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PSkOD6YLdVA/VDrYhOpKYwI/AAAAAAAAKcg/HOLqDyitLks/s1600/applcrumb.jpg" height="297" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Preheat
the oven to 180<span style="font-family: Arial, sans-serif;">° C/ 350° F. Grease a
20x30 cm (8x12 in) baking pan and line it with foil. Grease the foil
as well.</span></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Place
all the ingredients of the base in a bowl and mix to combine. Form a
dough and press it in the base of the pan. Bake in the middle of the
oven for 25 minutes or until golden and firm. Let it cool.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Meanwhile,
prepare the filling. Peel and dice the apples and place them in a pan
with the sugar, cinnamon, lemon juice and honey. Let it come to a
boil and cook in medium heat for about 3 minutes with the lid on to
let the apples release their juices. Take the lid off and cook for
about 15 minutes until the juices are evaporated and the apples brown
and soft. Remove from the heat and let it cool.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">To
make the topping, mix the flour and sugar in a bowl to combine. Add
the butter and rub it into the flour mixture until it resembles
coarse breadcrumbs.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Place
the filling on the base equally. Top with the crumble topping and
sprinkle with cinnamon (optional). Bake in the middle of the oven for
another 35-40 minutes or until golden. When cool cut in bars or
squares. I cut it in 12 good size squares.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VZoChbLRbJw/VDrYhHY6U0I/AAAAAAAAKcc/xioAXiCpmNQ/s1600/apcrbars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VZoChbLRbJw/VDrYhHY6U0I/AAAAAAAAKcc/xioAXiCpmNQ/s1600/apcrbars.jpg" height="225" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-8708457330828177022014-06-12T18:14:00.002+02:002014-06-12T19:25:34.738+02:00May 2014 Daring Bakers challenge: PÃO DE QUEIJO<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qMCoe2f-WyY/U5nRYShXXVI/AAAAAAAAJp4/JTQGUIwQ3SM/s1600/paodequeijos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qMCoe2f-WyY/U5nRYShXXVI/AAAAAAAAJp4/JTQGUIwQ3SM/s1600/paodequeijos.jpg" height="400" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: black;"><span style="font-family: Arial, sans-serif;">This
month's Daring Bakers' Challenge took us on a trip to beautiful
Brazil! Renata of </span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><a href="http://testadoprovadoeaprovado.blogspot.com/">"Testado,
Provado & Aprovado!"</a> </span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;">taught
us how to make Pao De Queijo, tasty cheese buns that make the perfect
snack or treat, and that will make your taste buds samba!</span></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">I
am posting this challenge very late but better late than ever. I have
been very busy lately with work so , I haven't had time to concentrate
and bake something. These little ”cheese breads” were very very
easy to make</span><span style="font-family: Arial, sans-serif;"> and after
I made them I was wondering why it took so long for e to make them.</span></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Anyway,
the recipe I chose was the fake pao de queijo, since it's impossible
to find tapioca starch here in Sweden or at least I haven't found
anywhere. These ones are made with potato starch, something very easy
to find here, they are very tasty and ridiculously easy and fast to
make. If you want to try and make them I would advise you to make at
least the double amount, since it yielded only 9 small cheese balls
to me. You can also take them to a next a level and fill them with
extra cheese or cheese and ham, I think I will try this next time I
make them. I used parmesan cheese and they had a very nice taste and
they were as salty as needed going great with the chicken soup we ate
them with. So, here is the recipe, it is the one provided from the
Daring Bakers challenge host. If you want to try the real ones with
tapioca you can also find them to the Daring Bakers site.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"></span></span></span></b></div>
<a name='more'></a><b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></b>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BhVkkqRf3lM/U5nRXh4nf-I/AAAAAAAAJp8/xMfFU6-Yti0/s1600/CIMG5273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BhVkkqRf3lM/U5nRXh4nf-I/AAAAAAAAJp8/xMfFU6-Yti0/s1600/CIMG5273.JPG" height="300" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></b></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></b></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></b></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">"Fake" P</span></span></span><span style="color: #442200; font-family: Arial, sans-serif; font-size: medium;">ão de Queijo</span></b></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<b><span style="color: #442200; font-family: Arial, sans-serif; font-size: medium;"><br /></span></b></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">
</span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Recipe
from <a href="http://thedaringkitchen.com/recipe/pao-de-queijo" target="_blank">here</a></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">3
tablespoons plus 1 teaspoon (50 ml) milk</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">3
tablespoons (45 ml) water</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
tablespoon (15 g) butter</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2/3
cup (100 g or 160 ml) potato starch</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½
teaspoon (3 g) baking powder</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">salt
to taste (I put ½ teaspoon)</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½
cup (50 g or 125 ml) grated parmesan</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
large egg</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">Preheat
the oven to 180</span><span style="font-family: Arial, sans-serif;">° C/ 350° F.
Place the water, milk and butter in a small saucepan and let them
boil. In a bowl sift together the starch, baking powder and salt.
Pour the hot mixture over the starch and stir. The mixture will be
lumpy. </span></span></span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Add
the egg and the cheese and stir until well combined. The best way is
with a fork. I needed to add about a teaspoon of water more so that
it will become smooth.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Make
little balls with lightly oiled hands and place them on a baking
sheet lined with parchment paper. Bake in the middle of the oven for
about 20 minutes or until lightly golden. Don't let them get too much
colour. Serve warm. Makes 15 small balls. I got 9 small to medium
balls.</span></span></span></div>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-93T4eAdkga0/U5nRXsezekI/AAAAAAAAJp0/qqX_v-gLHVQ/s1600/paodeque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-93T4eAdkga0/U5nRXsezekI/AAAAAAAAJp0/qqX_v-gLHVQ/s1600/paodeque.jpg" height="385" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-91158954099369383242014-06-09T20:38:00.002+02:002014-06-09T21:21:00.229+02:00Two-tier Fraisier cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zWysSglRKb0/U5X-f_kNXEI/AAAAAAAAJpY/xuWI1N2ZJpk/s1600/fraisierbirthdaycake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zWysSglRKb0/U5X-f_kNXEI/AAAAAAAAJpY/xuWI1N2ZJpk/s1600/fraisierbirthdaycake.jpg" height="400" width="400" /></a></div>
<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span>
<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span>
<span style="font-family: Arial, sans-serif; font-size: medium;">Last month I had my birthday! We had a birthday party for me and my boyfriend's best friend since our birthdays are close. So, I made 2 birthday cakes! For me this year, I made a 2 tier-fraisier cake, a French cake consisting of a genoise sponge, créme patisiére, strawberries and a marzipan disc on the top. I always wanted to try and make it, it looks so nice and it is made with two of my favourite things: strawberries and vanilla cream. It was not as difficult as I thought to make. You just need to be concentrated and careful.Well, the sponge for me is always a challenge because you never know if it will rise or not. You need to be very careful, because if you lose a lot of air it will never rise.However, it is really fun to make and really tasty! And in the end you have a really pretty cake!</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"> I also made a snickers cake, so that we have something with chocolate too. The recipe for the snickers cake is coming soon.</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;">As I mentioned before I made a 2-tier cake. The recipe for the sponge is for 1 cake. I made 2 sponges and cut 2 10 cm circles from the second sponge. The cream, syrup and strawberries are enough for both. If you want to make one cake use the two thirds of the recipe. But since my second cake was pretty small, if you want a cake full of cream and strawberries use it all and you can have very little left. So, this is the recipe for the fraisier:</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"></span></div>
<a name='more'></a><span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Fraisier
cake</b></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">Recipe adapted from <a href="http://www.delectablehodgepodge.com/recipes/spongecake-g.html" target="_blank">here</a>
and <a href="http://www.bbc.co.uk/food/recipes/fraisier_cake_75507" target="_blank">here</a></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;">You can also look at the
video <a href="http://www.youtube.com/watch?v=NnjTCBX3MzI" target="_blank">here</a></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>For the cake:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">150 g (¾ cup) caster
sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">5 eggs</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">the zest of 2 lemons</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">140 g (1 ¼ cup) all
purpose flour</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">20 g ( 2 ½ tablespoons)
corn starch</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 ¼ teaspoon baking
powder</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ teaspoon salt</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">50 g (3 tablespoons + 1
teaspoon) butter</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE"><u><br /></u></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE"><u>for
the créme </u></span></span></span><span style="color: #333333;"><span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><u><b>pâtissière</b></u></span></span></span><span style="font-family: Arial, sans-serif;"><u>
</u></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">900 ml milk</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">vanilla pod</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">6 eggs</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">270 g caster sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon kirsch or
rum</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">150 g corn starch</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">200 g butter in room
temperature</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>for the syrup</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">110 g caster sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">the juice of 3 lemons</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>to finish the cake</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">800 g strawberries</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">200 g marzipan or ready
rolled marzipan</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">anything else you want to
decorate your cake with</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Start
by making the cake. Preheat the oven to 180</span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">°</span>
C /375<span style="font-family: Arial, sans-serif;">°F.
Melt the butter and let it cool. Grease, flour and line a 23 cm/9 in
round cake pan. Sift together the flour,corn starch, baking powder
and salt and mix them in a bowl.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Place the eggs, sugar and
lemon zest in a heatproof bowl and set over a pan of shimmering
water. Using an electric hand whisk, whisk until the mixture is
doubled in volume and pale in colour. </span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">If you have a good stand
mixer with a lot of power you can skip the bain-mari and just whisk
the eggs, sugar and lemon zest in the mixer on high power until
double in volume and pale in colour.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Sift in the egg mixture
the two thirds of the flour and fold carefully with a spatula until
it is incorporated. Repeat with the remaining four. Fold gently the
melted but cooled butter. Try to keep as much air as possible to the
mixture. Then, pour the mixture as gently as you can to the lined pan.
Bake in the middle of the oven for about 25-30 minutes or until the
sides of the cake have separated from the pan. Let it cool for a few
minutes in the pan, then allow it to cool on a rack.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Meanwhile, prepare the
créme patissiére. Place the milk in a large saucepan, cut the
vanilla pod in half and add the seeds along with the pod in the milk.
Heat it in medium heat. Whisk together the corn flour with the sugar
in a bowl, then add the eggs and whisk until blended. Add the heated
milk in a bowl, discard the vanilla pod and whisk to combine. Place
the custard mixture back in the saucepan and whisk until it thickens.
It can take about 4-5 minutes to thicken. Cook it until the cream is
very thick. When your mixture is ready add the kirsch or rum and the
butter and whisk until incorporated. Pour the mixture to a wide plate
and cover with plastic film. Let it cool and then place in the fridge
to chill. If you place it on a flat plate it will take about an hour.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">As the créme patissiére
is in the fridge you can prepare the syrup. Place the lemon juice,
sugar and 6 tablespoons of water in a small saucepan. Heat gently
until the sugar dissolves then let it boil on high heat for 2
minutes. Let it aside to cool.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When you are ready to
assemble the cake, cut all the strawberries in half.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Cut also the sponge in
half. I made a second sponge that I took 10cm circles out of it so
that I will make my second cake. I also cut the outside of the
sponge so that they will both look the same. But it is optional. Just
try to cut it as straight as you can because the sponge will be
visible.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<br />
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<a href="http://1.bp.blogspot.com/-zdy7_qWmHe8/U5X-e5eTsHI/AAAAAAAAJpI/mwq4TeK-RXM/s1600/fraiscake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zdy7_qWmHe8/U5X-e5eTsHI/AAAAAAAAJpI/mwq4TeK-RXM/s1600/fraiscake1.jpg" height="341" width="400" /></a></div>
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Line a springform tin
that is the same size with the cake with plastic film. Place the
first disc of the cake and brush it generously with syrup. Press a
little the sponge so that it will fit exactly to the tin. Place the
cut sides of the strawberries against the spring tin. Try to put
strawberries that are the same height. Because I couldn't I put
alternatively one big and then one small and then again one big et.c.
The strawberries should sit tight next to each other. If you are
making a second floor to the cake do the same with the other cake.
Then when you are done cut the rest of the strawberries in small
pieces. Place the créme patissiére into a piping bag and pipe
between the strawberries, so that you will cover the space between
them and then pipe a swirl o the bottom of the cake. Place the rest
of the strawberries on the cream and then cover with more cream.
Smooth with a palette knife. Cover with the second disc of sponge
with the cut side on top, so that it has a completely flat top and
press gently but firmly. Brush with the rest of the syrup. I you have
some créme patissiére left you can put a small amount on the top
and smooth with a palette knife. Because I didn't have, I put some
whipped cream, little just enough for the marzipan to get stuck on
it. If you don't have a ready rolled marzipan roll it and with the
help of the springform tin bottom cut it around it so that it is
exactly the same size as the top of the cake. Place it on the cake
and put it in the fridge covered with plastic film until it is ready
to be served.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When you want to serve
the cake, carefully remove the springform tin sides, smooth the sides
with a palette knife if needed and add your decorations. I stuck the
second cake on the first with a little whipping cream and made some
roses with sugarpaste. You can see how you make roses <a href="http://www.pinterest.com/pin/211387776233470297/" target="_blank">here</a>.</span></span></div>
<br />
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<a href="http://3.bp.blogspot.com/-QK0eU2DDCBs/U5X-e87mG7I/AAAAAAAAJpQ/s2JWIPxBNOk/s1600/fraisier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QK0eU2DDCBs/U5X-e87mG7I/AAAAAAAAJpQ/s2JWIPxBNOk/s1600/fraisier.jpg" height="300" width="400" /></a></div>
<br />
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<br /></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-62497687535582886342014-05-06T21:00:00.004+02:002014-05-06T21:16:15.837+02:00April 2014 Daring Bakers challenge: Easterbreads-Tsoureki<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
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</div>
<br />
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<a href="http://2.bp.blogspot.com/-VmLmkiau_3A/U2kw2OCkU8I/AAAAAAAAJc0/sreCsEOldLI/s1600/tsourekimain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VmLmkiau_3A/U2kw2OCkU8I/AAAAAAAAJc0/sreCsEOldLI/s1600/tsourekimain.jpg" height="400" width="400" /></a></div>
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<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><strong><span style="color: black;"><span style="font-weight: normal;">The
April Daring Baker’s Challenge was hosted by Wolf of </span></span></strong><strong><a href="http://wolfsilveroak.insanejournal.com/"><span style="color: black;"><span style="text-decoration: none;"><span style="font-weight: normal;">Wolf’s
Den </span></span></span></a></strong><strong><span style="color: black;"><span style="font-weight: normal;">.
She challenged us to Spring into our kitchens and make Easter breads
reflecting cultures around the world.</span></span></strong><span style="color: black;">
</span></span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">So,
I'm finally able to post this recipe since my computer fell down last
week and didn't work properly.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">My
Easter bread is called tsoureki. It is a brioche-like bread consumed on Easter in Greece, it exists on every bakery in Greece, decorated with a dyed egg on the top. Well, we don't only eat it on Easter but we also eat it at
Christmas, with a Christmas decoration and you can also eat it whenever you want, as it is, or with marmalade, nutella or whatever you like
on it, as a special breakfast or along with your coffee or tea.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The
main spices are mahlepi (mahlab) and mastic but some people put vanilla and
cardamom instead. The traditional one though, is with mastic and
mahlepi which give it a unique aroma. The most important thing about this
recipe, and well, every tsoureki recipe, is to use strong flour or else you will not have this special texture, but it will feel more like common bread. </span></span></span><br />
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"> It would also be
better, if you use a stand mixer for this one, as it needs about 20
minutes kneading. It would be pretty impossible to knead by hand
and very tiring with a hand mixer. Also, if you don't have the spices as they are not that easy to find outside Greece, you can use vanilla or cardamom or both. The recipe is once more from
Stelios Parliaros, the ultimate pastry chef in Greece. Here it is:</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
</div>
<a name='more'></a><br />
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Tsoureki</b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;">Recipe video <a href="http://www.youtube.com/watch?v=HVgUyCB9oqQ" target="_blank">here</a></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">70 g butter</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100 g milk</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">250 g granulated sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">3 eggs</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">5 g mahlepi (mahlab) (ground)</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">5 g mastic (ground) or 7
drops mastic oil</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100 g lukewarm water</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">40 g fresh yeast or 20 g
dry yeast</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">650 g strong flour</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 egg for brushing</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Firstly, if you don't have ground mahlepi and mastic you can ground them in a mortar with a little sugar. Heat the butter, sugar,
milk , mahlepi and mastic in a pot until it gets lukewarm about 50
<span style="font-family: Arial, sans-serif;">°</span>C. Don't let it get warmer
than that. Remove from heat add the eggs and whisk the mixture. In a
bowl, place the yeast and the lukewarm water and mix them. Add the
yeast mixture to the egg mixture and whisk it. In the mixer bowl,
place the flour, add the egg mixture and knead with the hook
attachment. Start slowly and gradually increase the speed. The
mixture might look almost like a soup, but don't get scared and add
flour because it will get dry. Let the mixer knead it for about 20
minutes or until it does not get stuck any more on the walls of the
mixer bowl and it becomes a ball around the hook. If it doesn't
happen and it really needs flour we can add about 30 more grams.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">turn off the mixer, take
the dough to our hands and shape into a ball. Put a little flour in
the bottom of the bowl, place the dough inside and cut a cross on the
top. Cover with plastic wrap or a damp towel and let it rise to a
warm place for about 3 hours, until it is double in size and you
cannot see the cross any more.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">After the 3 hours, knead
the dough a little with your hands, cut in 3 same pieces and shape
into a pigtail. Place on a tray, lined with baking paper and cover
with a damp towel. Let it rise once more in a warm place for about an
hour. Preheat the oven to 180<span style="font-family: Arial, sans-serif;">°C/390°F.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">After it has risen, brush
it with a beaten egg, carefully so that you will not pierce the
dough. If you want you can add some almonds on the top and when it is Easter a dyed egg, also.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Bake it in the middle of
the oven for about an hour or until it becomes golden brown.</span></span></div>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">It is better consumed the
same and the next day. If you want to keep it fluffy and fresh, it
would be better if you keep it in the freezer.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
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<a href="http://2.bp.blogspot.com/-GxgpZf5sNEM/U2kw1Z4f25I/AAAAAAAAJcw/02Ul0uGD4Zo/s1600/tsoureki3sug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GxgpZf5sNEM/U2kw1Z4f25I/AAAAAAAAJcw/02Ul0uGD4Zo/s1600/tsoureki3sug.jpg" height="270" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-41519031570321133982014-04-22T11:11:00.003+02:002014-04-22T11:11:24.518+02:00Easter in Greece- Nutella and wafers filled Easter chocolate eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-lf0LYd5d-Vg/U1YvCg93eoI/AAAAAAAAJcY/lsUe61Byq4s/s1600/easter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lf0LYd5d-Vg/U1YvCg93eoI/AAAAAAAAJcY/lsUe61Byq4s/s1600/easter.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">Warning: This is a loong post!</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;">This year, I spent Easter in Greece, in Athens. Maybe it was not in a village, where you really feel Easter, but trust me, anywhere in Greece you can feel Easter, as it is maybe the most important holiday. In Greece, Easter doesn't last only for a day, but in order to celebrate Easter Sunday you have to go through the Great Lent,Palm Sunday, Holy week and then there is Easter and Easter week. On Palm Sunday, people go to the church where they get palm tree branches. Afterwards, the tradition is to eat fried cod, it is the one of the two times in the Great Lent that you are allowed to eat fish.</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;">Monday to Saturday before Easter, is called Holy Week. The most important ones are on Wednesday, with the blessing of Holy oil and the Last Supper. Then, Maundy Thursday is when Jesus was crucified. This is happening to the church but you know, with a fake wooden one. During the night, some people stay, mostly </span></div>
<a name='more'></a><span style="font-family: Arial, sans-serif; font-size: medium;">females, decorating Jesus grave with flowers</span><br />
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<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MqsKeFPntZk/U1YvCM6a1mI/AAAAAAAAJcM/b9CUHZn9H9I/s1600/stolismos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MqsKeFPntZk/U1YvCM6a1mI/AAAAAAAAJcM/b9CUHZn9H9I/s1600/stolismos.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"> and some old ladies sing funeral songs around the cross.</span></div>
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<a href="http://1.bp.blogspot.com/-x7_EyYDYf_0/U1YvB60NhBI/AAAAAAAAJcE/5Un3nQ4xNN0/s1600/mourn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-x7_EyYDYf_0/U1YvB60NhBI/AAAAAAAAJcE/5Un3nQ4xNN0/s1600/mourn.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;"> Also, on Maundy Thursday we dye eggs, mostly red because they represent Jesus blood.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">Then there is Good Friday, a mourning day that for some reason is always cloudy. At noon, it is when they take Jesus down from the cross and place his body in the grave. During the afternoon people go and kiss the grave and pass under it crosswise for good luck. During this time, the church bells ring in a mournfull way all day, so people that live next to churches like us can go crazy.</span></div>
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<a href="http://2.bp.blogspot.com/-LSwU4e8ppVo/U1YvCriSf8I/AAAAAAAAJcU/ys7zXYdFn8k/s1600/perifora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LSwU4e8ppVo/U1YvCriSf8I/AAAAAAAAJcU/ys7zXYdFn8k/s1600/perifora.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">During the night the grave is going around the neighbourhood in a procession and a lot of people go after it with candles, so you have to be very careful about your hair if you still want to have some. People throw flowers from balconies when it is under them and some also throw cologne like the tradition says that they were putting to the dead bodies. Also, on Friday Lent is extra strict and even oil is forbidden.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">Then there is Saturday. After midnight on Saturday to Sunday we celebrate the Resurrection. The Holy Light arrives from Jerusalem, to all the churches of the country, the priest takes it out and people share it with each other, then when the priest says Christ resurrected the bells ring in a happy way and we hug and kiss each other.</span></div>
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<a href="http://4.bp.blogspot.com/-67VSIfzbddQ/U1Yu-3rpnGI/AAAAAAAAJbU/qXuA-wiaMOE/s1600/anastasi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-67VSIfzbddQ/U1Yu-3rpnGI/AAAAAAAAJbU/qXuA-wiaMOE/s1600/anastasi.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;"> After this is over we go home, and we eat together mageiritsa, which is our Easter soup, made from liver and other inside parts of the lamb,spring onions, dill and beaten egg and lemon. It might sound disgusting, but if you try it, it might be the best thing you have ever eaten. By the way my grandma's is the best.</span></div>
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<a href="http://1.bp.blogspot.com/-BewqC2qb1zo/U1YvBKLYCMI/AAAAAAAAJb8/LQ22n1bL6o8/s1600/mageiritsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BewqC2qb1zo/U1YvBKLYCMI/AAAAAAAAJb8/LQ22n1bL6o8/s1600/mageiritsa.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;"> And this is the beginning of Easter feast.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">On Easter Sunday, people that are in their villages or have gardens make spit-roasted lamb and kokoretsi. The ones that don't have a spit make it in the oven. The preparation of the food starts in the morning, with wine and traditional sons and dances. Families get together, celebrate and eat. It is better if you don't eat any breakfast that day and of course you cannot eat anything else afterwards. </span></div>
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<a href="http://3.bp.blogspot.com/-fK8wIuGz-nM/U1YvAf6AW7I/AAAAAAAAJbo/DFLoev65qJI/s1600/eastertable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fK8wIuGz-nM/U1YvAf6AW7I/AAAAAAAAJbo/DFLoev65qJI/s1600/eastertable.jpg" height="400" width="380" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">There is a lot of lamb, salad, roast potatoes, tzatziki, feta, anise Easter bread and maybe you will make it through dessert too. We had made a lot of desserts too. Like these chocolate eggs, cheesecake, ice cream. The key is to just eat a little bit of everything and not overdo it to something you like very much, because you still have to try the rest. And just control yourself. If you can. </span></div>
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<a href="http://2.bp.blogspot.com/-E329pPyXJRM/U1YvAGTzc-I/AAAAAAAAJbg/M561Fu3lbbU/s1600/easterfood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-E329pPyXJRM/U1YvAGTzc-I/AAAAAAAAJbg/M561Fu3lbbU/s1600/easterfood.jpg" height="327" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">Here are my filled Chocolate Easter eggs that we also made together with my sister. The rest of the recipes are coming on the next days.</span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Nutella and wafers filled
Chocolate Easter eggs</b></span></span></div>
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<a href="http://4.bp.blogspot.com/-oTBU3JTHoZQ/U1Yu_boIMWI/AAAAAAAAJbk/yxB8EiQaPsI/s1600/easter+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oTBU3JTHoZQ/U1Yu_boIMWI/AAAAAAAAJbk/yxB8EiQaPsI/s1600/easter+eggs.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">In Greece, as in other countries of the world, children on Easter get chocolate eggs or chocolate bunnies, from their relatives and the most difficult part is to keep them untouched until Easter day. For these eggs, considering their filling, that mission gets harder.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">These chocolate eggs are
the same with <a href="http://sugaronsnoww.blogspot.se/2013/12/anders-birthday-trilogy-2-nutella.html" target="_blank">these</a> nutella and wafers filled chocolate balls that I
had made on Anders birthday. The only difference is that instead of
shaping them into balls and dipping them in melted chocolate, I poured
some melted chocolate into silicon egg molds, poured back the excess
chocolate back to the bowl and scratched away the one that was not
inside the molds and placed them in the freezer for about 5 minutes,
until they got hard.</span></span></div>
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<a href="http://2.bp.blogspot.com/-Olt0t4XR2MU/U1Yu-ywSRRI/AAAAAAAAJbM/ilaEPrNENNE/s1600/choc+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Olt0t4XR2MU/U1Yu-ywSRRI/AAAAAAAAJbM/ilaEPrNENNE/s1600/choc+eggs.jpg" height="266" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"> Afterwards, I took them out, filled them with
the nutella filling and covered them with the rest of the melted
chocolate. Placed them back in the freezer for 5 minutes and then
took them out of the molds. You can do that with any different shape.
They are really delicious! It makes about 18, 10 cm chocolate eggs.</span></span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-9277983873137552172014-04-17T10:06:00.002+02:002014-04-17T10:52:33.576+02:00Greek Easter Cookies (Pashalina Koulourakia)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-8poev-eGiAQ/U0-ILoSYP5I/AAAAAAAAJDo/j4l1W1PnWXc/s1600/pasxakoul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8poev-eGiAQ/U0-ILoSYP5I/AAAAAAAAJDo/j4l1W1PnWXc/s1600/pasxakoul.jpg" height="345" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">I am in Greece for Easter :) ! In Greece, we have a lot of traditions in Easter as it is maybe the most important holiday here. One of those traditions is making Easter cookies. This recipe is a mixture of my grandma's cookies and another recipe and we made it with my little sister, who is studying to become a pastry chef and a little help from grandma. It was very fun and they turned out very tasty, but my advice is to use baker's ammonia as they become huge and fluffy like grandma's always are. To the link of the recipe I used you can also see the <a href="https://www.youtube.com/watch?v=qLT-_HMgw1w" target="_blank">video</a>.So, here is the recipe:</span></div>
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<a href="http://2.bp.blogspot.com/-7gtSU2uqWjc/U0-IK6HfIDI/AAAAAAAAJDk/c2TE8bgaHcw/s1600/pasxkoulourakia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7gtSU2uqWjc/U0-IK6HfIDI/AAAAAAAAJDk/c2TE8bgaHcw/s1600/pasxkoulourakia.jpg" height="270" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Greek
Easter cookies</b></span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">Recipe adapted from <a href="https://www.youtube.com/watch?v=qLT-_HMgw1w" target="_blank">here</a></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 kg (7 cups + 4 tablespoons) all-purpose flour</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 eggs + 1 egg for
brushing in room temperature</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">300 g (1 1/2 cup) sugar</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">300 g (1 1/4 cup) butter in room
temperature</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 packet (30 g) baker's ammonia
or 1/2 teaspoon baking powder + 1/2 teaspoon baking soda</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">pinch of salt</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">50 g (¼ cup) squeezed
orange juice (from 1-2 oranges)</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">50 g </span></span><span style="font-family: Arial, sans-serif; font-size: medium;">(¼ cup) </span><span style="font-family: Arial, sans-serif; font-size: medium;">black rum</span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">50 g </span></span><span style="font-family: Arial, sans-serif; font-size: medium;">(¼ cup) </span><span style="font-family: Arial, sans-serif; font-size: medium;">milk</span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">3 tablespoons orange zest
(about 3 oranges)</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 teaspoon vanilla
extract</span></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Preheat your oven to
200<span style="font-family: Arial, sans-serif;">°C/ 400°F. Sift the flour, salt
and the baking powder and soda (if using and set aside). If you are using
ammonia, mix it with the milk and the orange juice before you add it to the mixture, because it will become a small volcano. In a big bowl beat the
butter with the sugar until creamy. Add the eggs, one at a time and
continue beating. Add the vanilla, rum, orange zest, orange juice and
milk (now you should mix the ammonia with the milk and the juice if using) and beat until it all comes together. Finally, add the flour
little by little while stirring with a spatula. When it starts
becoming harder to stir with the spatula, use your hand and mix the
dough until it becomes smooth. The dough should be soft</span></span></span><span style="font-family: Arial, sans-serif; font-size: medium;">.</span></div>
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<a href="http://2.bp.blogspot.com/-kMcYBU3Ab3g/U0-KfjyuxCI/AAAAAAAAJD4/yBFOX34Lhnk/s1600/koulourpasxalina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kMcYBU3Ab3g/U0-KfjyuxCI/AAAAAAAAJD4/yBFOX34Lhnk/s1600/koulourpasxalina.jpg" height="302" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Take
small equal pieces from the dough, place on a working surface and
make different shapes, like an s, round ones, snails, pigtails etc.
You can take some ideas from the photos. Place them on a baking
sheet, lined with baking paper. Don't place them too close to each
other because they spread. Brush them with the egg, after u beat it
and bake them in the middle of the oven for about 12-15 minutes. Mine
needed about 11-12. You can try a few in the beginning to check how
much time they will need. Leave them on the baking sheet for a few
minutes and then let them cool completely on a wire rack. </span></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">They will
be a little soft when you take them out but they get harder as they
cool, so don't let them get baked for longer time. These cookies are
more with a biscuit texture and very fluffy, especially if you use
ammonia. I didn't find and I used baking powder but they were also
good. I made 70 cookies, but if you want to make them bigger you can
make about 50. My advice is to make the whole batch, because they go
away very easily. You can store them in an airtight container for
about 2 weeks.</span></span></div>
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<a href="http://2.bp.blogspot.com/-WhDPW5dQiIM/U0-IIegTYjI/AAAAAAAAJDc/K9ahRFotKVI/s1600/koulpasxa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WhDPW5dQiIM/U0-IIegTYjI/AAAAAAAAJDc/K9ahRFotKVI/s1600/koulpasxa.jpg" height="343" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-17854863060473401322014-04-03T19:54:00.002+02:002014-04-15T09:20:37.517+02:00Banana cupcakes with chocolate frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-twYOChal9LY/Uz2eqP-FfHI/AAAAAAAAIaw/UDZM1A-cjtg/s1600/cupcakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-twYOChal9LY/Uz2eqP-FfHI/AAAAAAAAIaw/UDZM1A-cjtg/s1600/cupcakes1.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: medium;">There are some things that everybody likes (well, almost everyone as I learned today :P ). Two of those things are banana and chocolate that, to my opinion, make a great taste combination. It is always a matter of ripe bananas to me when I decide to make something with them and it always turns out great. Well, at least so far. These cupcakes are so moist and so aromatic that you can almost taste them with your sense of smell. They are delicious as they are, but when topped with the chocolate frosting they become heavenly. The <a href="http://sallysbakingaddiction.com/2014/03/09/banana-cupcakes-chocolate-peanut-butter-frosting/" target="_blank">recipe</a> I decided to use, called for a peanut butter and chocolate frosting, but since I hate peanut butter (yes, that's right), I went for a chocolate version, which I think is perfect.</span></div>
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<a href="http://2.bp.blogspot.com/-rfllHUosr20/Uz2epz8uzwI/AAAAAAAAIas/jN5TbZo9spY/s1600/cupc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rfllHUosr20/Uz2epz8uzwI/AAAAAAAAIas/jN5TbZo9spY/s1600/cupc.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Banana
cupcakes with chocolate frosting</b></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: x-small;">Recipe adapted from <a href="http://sallysbakingaddiction.com/2014/03/09/banana-cupcakes-chocolate-peanut-butter-frosting/" target="_blank">here</a></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>Cupcakes:</u></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">60 g (¼ cup) butter in
room temperature</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¼ cup light brown sugar</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ cup granulated sugar</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 large eggs in room
temperature</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 cup + 2 tablespoons
(170 g) all-purpose flour</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 medium bananas mashed</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 teaspoons vanilla sugar</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¼ teaspoon cinnamon</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¼ cup buttermilk</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ teaspoon baking soda</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ teaspoon salt</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100 g (about ½ cup) dark
chocolate chopped in small pieces or chocolate chips</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>Chocolate buttercream:</u></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100 g (½ cup) butter in
room temperature</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon nutella</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 tablespoons +1 teaspoon
heavy cream or milk</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¼ cup cocoa powder</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 ¾ cups icing sugar</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 teaspoons vanilla sugar</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">pinch of salt</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Preheat your oven to
180<span style="font-family: Arial, sans-serif;">°</span>C/ 350<span style="font-family: Arial, sans-serif;">°
F and line a muffin pan with 10-12 cupcake liners. In a bowl sift
together the flour, cinnamon, baking soda, salt and vanilla sugar and
mix.</span></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">In
another bowl beat together the butter, brown sugar and granulated
sugar with a mixer until creamy. Add the eggs one at a time beating
well after each addition.Add the mashed banana and beat for one
minute.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Add
the half of the flour mixture, stir, add the rest, stir again and
finally add the buttermilk and stir once again. Don't stir for a long
time, the batter should be lumpy. Fold in the chopped chocolate.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Divide
the batter evenly to the cupcake liners. Mine was enough for 11. Bake
in the middle of the oven for about 20 minutes or until you insert a
toothpick and it comes out clean.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When
the cupcakes are ready, remove them from the pan and let them cool
completely.</span></span></div>
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<a href="http://3.bp.blogspot.com/-xVHjxJ_kZos/Uz2gEdJqtcI/AAAAAAAAIa8/NbA7mx_vzSE/s1600/cupcof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xVHjxJ_kZos/Uz2gEdJqtcI/AAAAAAAAIa8/NbA7mx_vzSE/s1600/cupcof.jpg" height="398" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Meanwhile,
prepare the frosting. Sift together the cocoa, sugar, salt and
vanilla sugar. Beat the butter with the nutella for a few minutes
until it is creamy. Reduce the mixer speed and add the cocoa mixture
alternately with the cream. Increase the speed after you have added
everything and beat for 1-2 more minutes. Frost your cupcakes when
they are completely cool, with a piping bag or a spatula.</span></span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-37477406455388746022014-03-23T13:17:00.005+01:002014-03-23T13:22:45.636+01:00Semolina halva with chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-IigLOFs-87Q/Uy7Qj8lLs5I/AAAAAAAAH3c/srM-FULDnSk/s1600/halvadakia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IigLOFs-87Q/Uy7Qj8lLs5I/AAAAAAAAH3c/srM-FULDnSk/s1600/halvadakia.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">During the Great Lent in
Greece, the people who fast, are not supposed to eat meat, dairy and fish with some
exceptions like the Annunciation and Palm Sunday that they eat fish. During the Great week some
people don't even consume olive oil.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">So, because of these rules, people have adjusted their diets and there are a lot of different
dishes and desserts that make them not to miss anything. One of those
desserts is semolina halva that, well, of course people consume
during the year too,because it is one of our traditional desserts. </span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">It is a sweet made in a saucepan and then turned over in forms, like cakes. Simple to make if you pay attention to it the whole time.The most common recipe for it, is called 1-2-3-4. That means 1 cup oil, 2 cups semolina, 3 cups sugar and 4 cups water. It usually contains cinnamon, cloves, pine nuts and blanched almonds and sometimes raisins too. Everybody makes their favourite version, adding or removing ingredients.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">This
halva recipe is different from the classic recipe. The sugar is reduced and it contains chocolate and cinnamon instead of the traditional nuts and raisins. I was looking for a recipe with less sugar and found this recipe on <a href="http://eri-captaincook.blogspot.se/" target="_blank">this blog</a> where you can find a lot of delicious mostly Greek recipes. I changed some things and well, I think it has a great balance of flavours. So , go ahead and give it a try.</span></span></div>
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<a href="http://1.bp.blogspot.com/-p-C_fq0y1w0/Uy7QliRl0FI/AAAAAAAAH3w/0rqB_hqBczQ/s1600/halv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p-C_fq0y1w0/Uy7QliRl0FI/AAAAAAAAH3w/0rqB_hqBczQ/s1600/halv.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Semolina
halva with chocolate </b></span></span>
</div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;">adapted
from <a href="http://eri-captaincook.blogspot.se/2012/10/blog-post_18.html" target="_blank">here</a></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><u>For
the syrup:</u></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 cups water</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon cocoa</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¾ cups sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 cinnamon stick or 1
teaspoon ground cinnamon</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">peel of one orange or
lemon (not the white part)</span></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><u>For
the halva:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><span style="font-size: medium;">½
cup vegetable oil or olive oil</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><span style="font-size: medium;">1
cup semolina</span></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100 g dark chocolate</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">pinch of salt</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><u>For
the topping (optional):</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">50 g chocolate </span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">coconut for sprinkling</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Line a muffin tin with
silicon forms or you can use other silicon forms or metal forms. You
will need about 8. Place the ingredients for the syrup in a small or
medium saucepan in medium heat. When it comes to boil reduce the heat
and let it simmer for 5 minutes. After the 5 minutes remove from heat
and discard the peels and the cinnamon stick.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">In another medium
saucepan or large, place the oil in medium heat. When it gets warm,
add the semolina and salt and stir continuously with a wooden spoon.
Don't stop stirring because it can get burnt very easily. While
you're stirring you will see that the semolina starts producing some
foams. Then it starts changing colour. If you think it changes colour
too fast reduce the heat. It has to be all the same colour, a sandy
colour is fine. You can also understand it when it is done from the
nice semolina smell.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Then reduce the heat and
add all the syrup and continue stirring. In the beginning it will
look like a soup, but it will fast turn to halvas. You should
continue stirring and test your halva, when it doesn't fall from the
wooden spoon and it gets unstuck from the sides of the saucepan, it
is ready. Watch out while you are stirring it because you can get
burnt. Now you can add the chocolate in small pieces or melt it before
and stir until it dissolves.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When it is ready let it
cool for a few minutes and then, you can turn it to your forms, leave
it there for about 10 minutes and then you can place them in a plate.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">If you want to put the
topping you can melt the 50 g of chocolate and place it on the tops
of your halvas and sprinkle with coconut.</span></span></div>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">It is better eaten in
room temperature but if you are going to keep it more than a couple
of days place it in a fridge in an airtight container.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Rr8n07v2VG0/Uy7QkDyFu5I/AAAAAAAAH3s/AJqSJTD2x8A/s1600/halvas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Rr8n07v2VG0/Uy7QkDyFu5I/AAAAAAAAH3s/AJqSJTD2x8A/s1600/halvas.jpg" height="300" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-81891952277230991962014-03-05T19:36:00.006+01:002014-04-15T09:20:53.030+02:00Semlor<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nvGGwNof4Rg/UxduXORJXXI/AAAAAAAAHiU/Bl5hNdfpYrQ/s1600/semlor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nvGGwNof4Rg/UxduXORJXXI/AAAAAAAAHiU/Bl5hNdfpYrQ/s1600/semlor.jpg" height="400" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Yesterday it was Fat
Tuesday or as it is known in French: Mardi Gras. Here in Sweden the
ultimate treat on Fat Tuesday is semla, a sweet cardamom bread roll,
filled with almond paste and cream. It is supposed that you eat a semla on Fat Tuesday and every Tuesday until Easter. It is so delicious, even King
Adolf Frederick of Sweden died after consuming too many in the
1700's.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Every year before Fat Tuesday, bakeries, cafes and
supermarkets are filled with semlor, but I couldn't resist making my
own. Try it and you will not be disappointed. Accompany it with a cup of hot coffee or tea, or you can eat it like in the old times in a hetvägg, that is in a plate with hot milk around it. You will enjoy it any way you eat it.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">So, here is the recipe I used:</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"></span></span></div>
<a name='more'></a><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Semlor</b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div style="margin-bottom: 0cm; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Recipe adapted from<a href="http://www.arla.se/recept/semlor/" target="_blank"> here</a></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">75 g butter</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">200 ml (1 cup) milk</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">25 g dry yeast or 50 g
fresh</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">60 g (4 tablespoons)
sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">pinch of salt</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ teaspoon ground
cardamom</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 egg + 1 extra egg for
brushing</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">490 g (3 ½ cups)
all-purpose flour</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 teaspoons baking powder</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>Filling:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">100 ml (½ cup) milk</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">250 g almond paste </span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">200 ml (1 cup) whipping
cream</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 teaspoon vanilla sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">icing sugar for
sprinkling</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Start by melting the
butter, add it in the milk and warm the mixture until it is lukewarm
(37<span style="font-family: Arial, sans-serif;">°</span>C), a little warmer than
your finger. Place the yeast in a bowl or the stand mixer bowl, add
the milk mixture and stir. Add the cardamom, sugar, salt, egg and the
flour keeping about ½ cup of the flour for later. Knead the dough by
hand or with the hook attachment of your mixer until it becomes
smooth. Cover with plastic wrap or a damp towel, place it in a warm
place and let it proof until double in size. It will take 30-60
minutes.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Preheat your oven to
225<span style="font-family: Arial, sans-serif;">°C/435°F. Mix the flour you have
kept with the baking powder. Punch the dough add the remaining flour
mixture little by little and work it. If you see that your dough
doesn't take more flour don't force it. </span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">Place your dough on a work
surface and divide in 12 equal pieces. Form the dough pieces into
rolls, place them on a baking sheet lined with parchment paper, cover
with a towel and place at a warm place. Let them proof for 30 more
minutes.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Slightly beat your egg, add a little water and brush the rolls with it. Bake them in
the middle of the oven for 5-10 minutes. Mine needed about 6 minutes. Be careful not to overbake them, these buns need to be soft. Remove
from the oven and let them cool on a wire rack.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5Phvr8JLO-o/UxduXFVe_xI/AAAAAAAAHiQ/onm2kgT-NUM/s1600/semlor+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5Phvr8JLO-o/UxduXFVe_xI/AAAAAAAAHiQ/onm2kgT-NUM/s1600/semlor+2.jpg" height="200" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When
your buns are cool prepare the filling. Place the milk in a bowl and
grate the almond paste over it. I add a crushed almond to it so that it is crunchy. If you like it smooth don't do it.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Cut
the top of each of your buns. With a spoon make a well to each bun by
taking out the inside of them. I like to take most of it so that my
buns are full of filling. Place the crumbs you took out in the
filling bowl. Mix them all together and fill the buns with it. You
will need about 1 tablespoon of mixture for each bun.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">In
a bowl place the cream and the vanilla sugar and beat until stiff
peaks form. With a spoon, put a dollop of cream to each bun or pipe it. Place the
tops you cut before on the top of each filled bun and sprinkle with icing sugar. Enjoy!</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">If
you are not going to consume 12 buns, you can make half of the
filling and cream and freeze the rest of your buns.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-od5uinNDZCQ/UxduWp7WUQI/AAAAAAAAHiI/8eRUC-_lw4E/s1600/semlacof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-od5uinNDZCQ/UxduWp7WUQI/AAAAAAAAHiI/8eRUC-_lw4E/s1600/semlacof.jpg" height="300" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-66216518894491591752014-03-03T20:49:00.000+01:002014-03-04T11:12:06.049+01:00Lagana And Koulouri<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-l97k2ZQBwak/UxTcHDA8g5I/AAAAAAAAHI8/2eAlzK0LyVM/s1600/lagkoullogo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-l97k2ZQBwak/UxTcHDA8g5I/AAAAAAAAHI8/2eAlzK0LyVM/s1600/lagkoullogo.jpg" height="235" width="640" /></a></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Today, it was Clean
Monday or as we say it in Greece Kathara Deutera. It is the first day
of the Great Lent and the beginning of the 40 day fast that lasts
until Easter. Clean Monday in Greece is a public holiday and people
usually go out on picnics and fly kites. The traditional food for
this day is: taramosalata (a delicious dip made from fish roe),
shellfish, beans and other legumes, vegetables, olives, halvas and of
course lagana. Lagana is a flatbread consumed on Clean Monday that
looks a bit like foccacia. You cannot celebrate Clean Monday without
this on your table. You usually eat it with taramosalata, olives or
with tahini halva or well with anything you like. It is a bread after
all. This recipe that I used was enough to make 2 breads so I made
one lagana with the half and with the other half I made koulouri
which is a circular bread with sesame, similar to bagel in
appearance just thinner. Something very similar to it is the Turkish
simit. Anyway koulouri is something very nice and healthy to accompany
your coffee or eat for breakfast on its own or with cheese or jam or whatever you like. It is very common in Greece and it
exists in every bakery. So, here is the recipe:</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"></span></span><br />
<a name='more'></a><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Lagana and Koulouri</b></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">350 g (2 1/2 cups) strong white flour</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">150 g (1 cup & 1 tablespoon) whole wheat flour or
all purpose flour</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 teaspoons dry yeast</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon sugar</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon tahini (if
you don't have use olive oil)</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 tablespoon olive oil</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½ tablespoon salt</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 ¼ cups lukewarm water
(about 37<span style="font-family: Arial, sans-serif;">°C)</span></span></span><br />
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">sesame seeds</span></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">¼
teaspoon anise seeds (optional)</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LCblOkAJQWU/UxTcHGYF0RI/AAAAAAAAHJI/xFawiLKQRYw/s1600/koulag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LCblOkAJQWU/UxTcHGYF0RI/AAAAAAAAHJI/xFawiLKQRYw/s1600/koulag.jpg" height="200" width="400" /></a></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The
night before you make the bread place the yeast in a bowl along with
the ¼ cup of lukewarm water and a little of the flour, cover with
plastic wrap and let it stay overnight. </span></span>
</div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">The
next day, in the stand mixer bowl or another bowl if you are going to
knead the dough by hand, place the flours, salt and anise and stir
them. Make a well in the middle and place the oil, tahini, sugar,
yeast mixture and the 1 cup of lukewarm water and stir. Knead the
dough with your hand or with the hook attachment if you are using the
mixer. Put it on the lowest in the beginning and after it has come
together put it in medium until you have a soft and smooth dough. It
usually takes about 5-6 minutes. If you see that your dough is very
dry, you can add a little more water while you knead it. When it is
ready divide it in half and make 2 balls with it. Grease lightly your
bowl with olive oil, place the dough inside, cover with a damp towel
or plastic wrap and place it in a warm place to proof until it
becomes double in size. Mine took about an hour.</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When
it is ready punch it and turn it on a lightly floured surface.
Preheat your oven to 200°C/ 400°F. To make the bread take the one
of the two dough balls and roll it out into a rectangular with round
corners about 1 cm high, place it on a baker sheet lined with
parchment paper and cover with a towel. Let it rise like this for
about 30 more minutes.</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JRLP7TKRkDM/UxTcGaoc2JI/AAAAAAAAHI4/ubua7QSMBHE/s1600/lagana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JRLP7TKRkDM/UxTcGaoc2JI/AAAAAAAAHI4/ubua7QSMBHE/s1600/lagana.jpg" height="300" width="400" /></a></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">To
make the koulouri (”bagels”),place your other ball of dough on a
lightly floured surface and divide it in 8 if you want mini koulouri
or 4 if you want bigger size ones. I made smaller ones so I divided
it in 8.</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Form
each piece of dough into a string and make it a circle, putting
together the edges with a little water on your fingers. Place them on
a baking sheet with parchment paper, cover with a towel and let them
proof for 30 more minutes also.</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When
your bread is ready for the oven, poke the dough with your fingertips
to make indentations but be careful not to pierce the dough, then
brush it with water and cover it with sesame. Bake in the middle of
the oven for 15-20 minutes.</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">When
your ”bagels” are ready, brush them with water and cover with
sesame seeds. Bake them in the middle of the oven for about 10
minutes, 15 maybe if you make them bigger. They should be crunchy
outside and soft inside.</span></span></div>
<br />
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">This
type of bread gets dry easily so, if you want to eat it another day
it would be better if you freeze it.</span></span></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YtcgdVJ24lQ/UxTcGDLrM4I/AAAAAAAAHI0/qDAVxXafl30/s1600/koulouria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YtcgdVJ24lQ/UxTcGDLrM4I/AAAAAAAAHI0/qDAVxXafl30/s1600/koulouria.jpg" height="300" width="400" /></a></div>
<div align="LEFT" class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-12018721249626441212014-02-27T20:42:00.001+01:002014-02-27T20:42:30.882+01:00February 2014 Daring bakers challenge: Beautiful breads: Cherry jam and almond paste bread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HyPARtVH7KU/Uw-UsKmFvkI/AAAAAAAAGr8/ilue7tpbxQ8/s1600/sweetbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HyPARtVH7KU/Uw-UsKmFvkI/AAAAAAAAGr8/ilue7tpbxQ8/s1600/sweetbread.jpg" height="311" width="400" /></a></div>
<br />
<br /></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Beauty
surrounded the Daring Bakers this month as our host, Sawsan, of chef
in disguise, challenged us to make beautiful, filled breads. Who knew
breads could look as great as they taste?</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Well,
this challenge was surely challenging for me as I hadn't tried this
before. I am pleased with the result even though I know it is not
perfect. But, if you saw how it looked before I put it in the oven
and the mess around it in the kitchen, you wouldn't believe it would
look like that after it was baked. So, no complaints here. The taste
of the bread was very nice although it felt a little dense for me, so I think it needs the sweetened condensed milk that is suggested on the original recipe and I did not use. Overall, I would make this again and experiment with more recipes and
different fillings and of course try to master the shapes. The recipe
I used was the recipe given at the challenge with a different filling
and very small adjustments.</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b></b></span></span></span><br />
<a name='more'></a><span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><br /></b></span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b>Cherry
jam and almond paste bread</b></span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;"><br /></span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;">Recipe
adapted from <a href="http://thedaringkitchen.com/recipe/beautiful-bread" target="_blank">here</a></span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: 13pt;">Shape
inspiration <a href="http://trydiani.blogspot.se/2011/11/valentina-zurkan.html" target="_blank">here</a> and <a href="https://lh4.googleusercontent.com/-oyp2LDmCz7M/UFHmHuz8L4I/AAAAAAAAQZo/U5FPQnxOK8k/s640/%25D0%259F%25D0%25B8%25D1%2582%25D0%25BA%25D0%25B0%2520%25D1%2586%25D0%25B2%25D0%25B5%25D1%2582%25D0%25B5%2520%25D0%25B2%25D0%25B0%25D0%25BB%25D0%25B5%25D0%25BD%25D1%2582%25D0%25B8%25D0%25BD%25D0%25B0%2520%25D1%2586%25D1%2583%25D1%2580%25D0%25BA%25D0%25B0%25D0%25BD-001.jpg" target="_blank">here</a></span></span></span></div>
<h3 class="western" lang="sv-SE" style="font-weight: normal;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>For
the dough:</u></span></span></span></h3>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/4
cup (60 ml) <span lang="sv-SE">luke</span>warm water <span lang="sv-SE">(about
37</span><span style="font-family: Arial, sans-serif;"><span lang="sv-SE">°</span></span><span lang="sv-SE">C)</span></span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br />3/4
cup (180 ml) <span lang="sv-SE">luke</span>warm milk <span lang="sv-SE">(about
37</span><span style="font-family: Arial, sans-serif;"><span lang="sv-SE">°</span></span><span lang="sv-SE">C)</span></span></span></span><br />
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE"><br /></span></span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1
large egg</span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/4 cup (60 g) butter, softened</span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/4 cup (50 g)
<span lang="sv-SE">granulated</span> sugar</span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/2 teaspoon salt</span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">3-1/4
cups (450 g) plain flou<span lang="sv-SE">r</span></span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">2 teaspoons (8
g) dry yeast</span></span></span></div>
<div class="western" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1/<span lang="sv-SE">2</span> teaspoon cardamom,
optional</span></span></span></div>
<div class="western" lang="sv-SE" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></span></div>
<div class="western" lang="sv-SE" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><br /></u></span></span></span></div>
<div class="western" lang="sv-SE" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u>For
the filling:</u></span></span></span></div>
<div class="western" lang="sv-SE" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="line-height: 0.37cm; margin-right: 0.26cm;">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">½
cup (100 g) butter softened</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200; font-family: Arial, sans-serif; font-size: medium;">200
g grated almond paste</span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200; font-family: Arial, sans-serif; font-size: medium;">1
teaspoon milk</span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200; font-family: Arial, sans-serif; font-size: medium;">¼
teaspoon cardamom</span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">5
tablespoons cherry jam</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 slightly beaten egg for brushing</span></span></span></div>
<div class="western" lang="sv-SE">
<br />
<br /></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Start
by preparing the dough. Place in a bowl the yeast, milk, egg, water,
butter and sugar and whisk. In the mixer bowl stir the flour, salt
and cardamom, make a well in the middle and pour the yeast mixture.
With the hook attachment knead your dough for about 5 minutes until
you get a smooth dough. If you feel the dough is too soft you can add
¼ cup (35 g) of flour more. I didn't need to. When your dough is
ready, grease a bowl slightly with olive oil and place it in. Cover
with plastic wrap or a damp towel, put at a warm place and let it
rise until it is double in size. It took about an hour and a little
more for me. When it has doubled, punch the dough, turn it to a
lightly floured surface and divide it in 4 same size pieces. I first
took out a little piece of dough to make the rose in the middle.</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Roll
each quarter of dough into a 20 cm (8 inches) circle.Try to make them
about the same in size.</span></span></span><br />
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DkWRSykiX68/Uw-UrKcB9SI/AAAAAAAAGr4/I7YCc9eCWHI/s1600/swbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DkWRSykiX68/Uw-UrKcB9SI/AAAAAAAAGr4/I7YCc9eCWHI/s1600/swbread.jpg" height="300" width="400" /></a></div>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span>
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Prepare
your filling. In a bowl stir together the milk grated almond paste,
cardamom and butter until it is a very soft mixture. ( A very good
filling would also e the cinnamon mixture in the original recipe).</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Take
the first circle and spread some almond mixture and on the top a very
thin layer of jam. Try not to put a lot of filling or it will spill everywhere like mine.Top with the second one repeat until you put
the last one on the top. The last one should be plain without any
filling. Pinch the sides of the dough together. Place it on a baking
sheet lined with parchment paper.</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">With
a sharp knife divide the dough in 9 same size pieces. It is very easy
with a measuring tape. Cut from the middle towards the edge but don't
cut it until the edge. Turn the triangles you have created upside
down, so that you create a star-like shape. In the middle of each
triangle make a keyhole about 2-3 cm with a knife and a little help
from your fingers to open them a little. Take the tip of the corner
of each triangle and insert it in the keyhole you made from the
upside to down and pull it from the underside. When you have made all
the triangles cut 3 of them and pinch the edges of the other together
making a smaller circle in the middle. Pinch together the edges of the ones
you cut, together and put them on the top of the 5 triangle-circle, placing
each triangle between the triangles that are under it.</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Roll
the dough that you kept for the rose and cut round shapes as many as
you can with it. Stick each round's edge to the previous one and roll
until you have a rose. Place it in the middle of the three triangle circle. You can see how to make the rose <a href="http://www.pinterest.com/pin/211387776233470297/" target="_blank">here</a>.</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Preheat
your oven to 200<span style="font-family: Arial, sans-serif;">°C/ 400 °F. </span>Cover
your bread with a towel and let it rise for about 30 more minutes.
Brush your bread with the egg and bake in the middle of the oven for
about 15-20 minutes. If it gets brown very early you can cover with
aluminium foil until it is baked. When it is baked remove from the
oven, let it cool for 5 minutes on the baking sheet and then transfer
on a wire rack until it is completely cool. </span></span></span>
</div>
<div class="western" lang="sv-SE">
<span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">A
very nice addition, as the original recipe suggests is to drizzle the
bread with sweetened condensed milk while it is still warm or even a
simple syrup. I didn't do it to reduce the calories.</span></span></span></div>
<br />
<div class="western" lang="sv-SE">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Nf08j3shkqw/Uw-UrB42ElI/AAAAAAAAGr0/v54pVqPILoo/s1600/swebre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Nf08j3shkqw/Uw-UrB42ElI/AAAAAAAAGr0/v54pVqPILoo/s1600/swebre.jpg" height="300" width="400" /></a></div>
<br />
<br /></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-16008783127542592192014-02-24T18:08:00.000+01:002014-02-24T18:08:08.716+01:00Chicago-style deep dish pizza<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-M2hhAJD-ndo/UvFjegmprcI/AAAAAAAAEj8/Kd7Fc13TNIM/s1600/chicpizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-M2hhAJD-ndo/UvFjegmprcI/AAAAAAAAEj8/Kd7Fc13TNIM/s1600/chicpizza.jpg" height="317" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">I have always been craving this kind of pizza with the cheese at the bottom and the sauce on the top and I had never tried it before. Now, I know I love it and I will surely make it again. It is huge like a pie and the crust is just amazing. This sauce is a perfect combination with this pizza and I love it when you take out a piece and you see the cheese strings at the bottom. Also, you get full with one piece or if you are very hungry with two. Well, I suppose that depends on what you put inside it and how much of it, but it surely needs a big amount of stuff. It is not something to eat very often if you consider all the calories it has, but it is a nice once in while pleasure. The recipe I used is adapted from Cook's Illustrated so, I was sure it would be a good one. Also, this recipe makes two pizzas so, if you want only one halve the recipe or freeze the rest before you let it rise for the second time. As it is time consuming to make this pizza, if you have the rest of it ready in the freezer it will save you a lot of precious time when you decide to make it again. So, here is the recipe:</span></span></div>
<a name='more'></a><span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b>Chicago-style
deep dish pizza</b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE">
<span style="color: #262626; font-family: Arial, sans-serif; font-size: medium;">Recipe adapted from <a href="http://www.cooksillustrated.com/recipes/5033-chicago-style-deep-dish-pizza" target="_blank">here</a></span></div>
<div class="western" lang="sv-SE">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><em><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><u><br /></u></span></span></span></em></span></span></div>
<div class="western" lang="sv-SE">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><em><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><u>Dough</u></span></span></span></em></span></span></div>
<div class="western" lang="sv-SE">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #262626;">500
g (3 ¼ ) cups all-purpose flour<br />70 g (½ cup) corn flour (yellow cornmeal)<br />1 ½
teaspoons salt<br />2 teaspoons sugar<br />1 packet (25 g or 2 ¼</span><span style="color: #262626;"><span lang="en-GB">
</span></span><span style="color: #262626;">teaspoons)
instant or rapid-rise yeast<br />1 ¼ cup lukewarm water (37</span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;">°</span></span><span style="color: #262626;">C/
</span><span style="color: #262626;"><span lang="en-GB">100</span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;">°
</span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span lang="en-GB">F</span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;">)</span></span><span style="color: #262626;"><br />3
tablespoons olive oil</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #262626;">60
g (4 tablespoons) butter, softened</span></span></span></div>
<div class="western" lang="sv-SE">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #262626;"><br /></span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; padding: 0cm;">
<em><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="font-style: normal;"><u>Sauce</u></span></span></span></span></em><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br />2
tablespoons </span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">olive
oil</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br /></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">1</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">
onion </span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">diced</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><br />¼</span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">
</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">teaspoon
dried oregano<br />2 garlic cloves, minced</span></span></span><br />
<span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">1 </span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">(</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">28-ounce</span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">s</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">
</span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">or
800 g) can</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"> crushed tomatoes<br />½</span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">
</span></span></span></span><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">teaspoon
sugar<br />2 tablespoons freshly chopped basil</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Parmesan cheese</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">salt and pepper</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Start by preparing the
dough. In a big bowl, combine the flour, corn flour, yeast, sugar and
salt. Make a well in the middle and add the water and the oil. Stir
with a wooden spoon until combined and beat with a mixer (hook
attachment) until the dough is smooth and pulls away from the sides
of the bowl (about 5 minutes) or knead with your hand in a lightly
floured surface.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Coat the bowl with little
olive oil and place the dough there coating it with the olive oil by
turning it around. Cover with plastic wrap, put it in a warm place
and let it rise for about an hour or until it has become double in
size.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">While the dough is rising
prepare the sauce. Heat the oil in a medium saucepan in medium-high
heat. Add the onion, oregano and salt and let it cook for about 5
minutes, until it browns. Add the garlic and let it cook until
fragrant, about 30 seconds. Add the tomato and sugar, bring to a boil
and lower to low heat. Let it simmer until it reduces to 2 <span lang="en-GB">½
</span>cups, it will take about 30 minutes. Remove from heat and set
aside.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">Once the dough has risen
turn it to a work surface. ( I use a silicon mat). Roll into a 30x35
cm/ 12x14 inches rectangle. Spread the 4 tablespoons butter over the
dough, leaving a border of a few centimetres around the edges. Roll
the dough into a tight cylinder. (Like if you are making cinnamon
rolls). Pinch the edges so that you don't see the butter. With the
seam side down, flatten the dough into a 45x10 cm /<span lang="el-GR">18</span>x4
inches rectangle. Cut it in half crosswise. Fold each half into
thirds like a business letter and form a ball with each one b
pinching the sides. Put the balls of dough in a bowl, cover with
plastic wrap and put in the fridge. Let it rise fro about 50 minutes
to an hour.</span></span></div>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">While the dough is rising
preheat your oven to 220<span style="color: #262626;"><span style="font-family: Arial, sans-serif;">°C/
425° F. When it is ready remove from the fridge and let it rest for
about 10 minutes. Oil two 24 cm/ 9 inch pans. Roll each ball of dough
into 35 cm/ 13 inches discs. Place the dough to each pan with the help
of the rolling pin, working the corners and add your toppings. I made
one with gouda cheese and salami and one with gouda,ricotta, feta and
spinach(100 gr gouda on the bottom and 100 g feta, 200 g ricotta and
150 g sauteed spinach, combined together and then the sauce). After
you have put your toppings pour half of the sauce to each pizza and
sprinkle a little parmezan cheese on the top. Bake for about 20-30
minutes or until the crust is golden brown. Let it rest for about 15
minutes before you serve it, so that you can cut it easily.</span></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-e0xhVMzWZ9k/UvFjg_xNp1I/AAAAAAAAEkI/-Nbfd2ZVG0c/s1600/chicpizza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e0xhVMzWZ9k/UvFjg_xNp1I/AAAAAAAAEkI/-Nbfd2ZVG0c/s1600/chicpizza1.jpg" height="205" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #262626;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span></span></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-4959666263575034272014-02-18T20:11:00.000+01:002014-02-18T22:53:33.790+01:00Chocolate and pear tart<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-axoHwRt17Qg/Uv6oPdxfRuI/AAAAAAAAFnc/vAj6uoHlYLU/s1600/chocpeartart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-axoHwRt17Qg/Uv6oPdxfRuI/AAAAAAAAFnc/vAj6uoHlYLU/s1600/chocpeartart.jpg" height="400" width="400" /></a></div>
<br />
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">I made this tart for dessert
on Valentine's day. I love the combination of pears and chocolate and
the tart was delicious!! Very chocolatey and the pear was giving it
just the exact freshness that it needed! Very nice and balanced
flavour. But thanks to my clumsiness the half of it fell on the floor.
:( Thank God it was not the whole of it but still... <span lang="el-GR">
</span>So, despite the <span lang="en-US">accident I suggest everyone
to try this tart, it's heavenly!!</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-US"></span></span></span></div>
<a name='more'></a><span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><span lang="en-US">Chocolate
and pear tart</span></b></span></span><br />
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><span lang="en-US"><br /></span></b></span></span>
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><span lang="en-US"><br /></span></b></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8KKF3Lp8tkA/Uv6oNylC8eI/AAAAAAAAFnM/I-Y3Uu1F-e4/s1600/chocolpeartart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8KKF3Lp8tkA/Uv6oNylC8eI/AAAAAAAAFnM/I-Y3Uu1F-e4/s1600/chocolpeartart.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><span lang="en-US"><br /></span></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><span lang="en-US"><br /></span></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif; font-size: medium;">Recipe adapted from h<a href="http://koykoycook.gr/?p=5875" target="_blank">ere</a></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><span lang="en-US"><br /></span></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the tart shell:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">125 g (½ cup and 1
tablespoon) butter</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">4 tablespoons icing sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 egg</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">pinch of salt</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">½ teaspoon baking powder</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon vanilla sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">280 g (2 cups) flour</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the chocolate filling:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">260 g dark chocolate</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">250 ml (1 ¼ cup) double cream</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 egg lightly beaten</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 tablespoon brown sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 tablespoon butter</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 tablespoon rum (optional)</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the pears:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">5 pears</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">200 g (1 cup) granulated sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 cinnamon stick (optional)</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">juice of 1/2 lemon</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon vanilla or vanilla
extract (optional)</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">In a bowl, stir the baking
powder, salt and flour together.Place the butter in pieces and the
icing sugar in a mixer bowl and beat with the wire whip attachment
until it softens. Add the vanilla and the egg and beat until
combined. Change to dough hook attachment and add the flour mixture.
Beat for a while and then stop the mixer and form a dough ball with
your hands. Wrap with plastic wrap and place in the fridge for about
30- 60 minutes.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Grease and flour a 26 cm
(approximately 10 inches) tart tin. Take the pastry out of the fridge
and roll it into a circle on a floured surface. Fold it in quarters
place in the middle of the pan and unfold it. This is an easy way to
transfer your tart dough. Press it in the corners and trim the excess
dough (I made hearts with it). Pinch all over it with a fork and
place it in the fridge for about 30 minutes. Preheat your oven to
200<span style="font-family: Arial, sans-serif;">°C/ 400° F.</span></span></span><br />
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-c5aIVSE0zUw/Uv6oPOym6vI/AAAAAAAAFng/oFOyQeap3yY/s1600/cptart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-c5aIVSE0zUw/Uv6oPOym6vI/AAAAAAAAFng/oFOyQeap3yY/s1600/cptart.jpg" height="240" width="320" /></a></div>
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span>
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Meanwhile prepare the pears.
Peel, halve and core the pears,put them in a saucepan, add the sugar,
cinnamon,vanilla, lemon juice and water until they are covered. Put in medium heat and let
them boil until they are soft if you pinch them with a fork. It took a
few minutes for my pears. Remove from heat and let them cool. When
they are cool drain the water and cut the pears crosswise without
letting them lose their shape.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Bake your chilled tart shell
in the middle of the oven for 10-15 minutes. It would help if you put
some kind of weight on it for the first 10 minutes so that it doesn't
rise. I put some parchment paper and some rice on it that I use in
all my tarts, and keep in a vase.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">After the 15 minutes remove
from the oven and let cool until you prepare the chocolate filling.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">To prepare the chocolate
filling, chop the chocolate and put it in a medium bowl along with the
brown sugar. Heat the cream in a small saucepan. Just before it
comes to boil, remove from heat and pour it over the chopped
chocolate. Let it stay for 2-3 minutes so that the chocolate will
melt and then stir with a rubber spatula round and round until it all
becomes a glossy chocolate mixture. Add the butter, rum if using and the egg and
stir again.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Place the slices of the 4
halves of the pears all over the bottom of the tart and pour the
chocolate mixture over it. Now, transfer the rest of the pear halves
on the top of the chocolate mixture one next to the other without
letting them lose their shapes. If you want you can sprinkle some
brown sugar on the pears so that it caramelises. Bake in the middle
of the oven for 20-25 minutes until the chocolate has set. Let it
cool and chill in the fridge. You can serve as it is or with whipped
cream. I served it with some leftover ganache from the champagne macarons.</span></span><br />
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-738Yh_pf1Yg/Uv6oOagfiVI/AAAAAAAAFnU/Gjo91I16opg/s1600/chocpetart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-738Yh_pf1Yg/Uv6oOagfiVI/AAAAAAAAFnU/Gjo91I16opg/s1600/chocpetart.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-14878996395375231552014-02-14T21:38:00.000+01:002014-02-14T21:44:40.179+01:00Strawberries and Champagne Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7eclUaoIxuE/Uv590YkDSxI/AAAAAAAAFmk/zMjJQMk1I8c/s1600/macaronscham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7eclUaoIxuE/Uv590YkDSxI/AAAAAAAAFmk/zMjJQMk1I8c/s1600/macaronscham.jpg" height="400" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif; font-size: medium;"><br /></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif; font-size: medium;"><br /></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif; font-size: medium;">Happy Valentine's Day everyone!! I hope you all love someone and are loved by someone as well.</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif; font-size: medium;">So, I tried to make macarons for the first time! It was not so difficult but if I had paid more attention to the recipe I think they would have turned out better. Firstly, I didn't have a food processor so, my macarons ended up having crumbly texture and I think I should have folded them a little more. But if you don't make mistakes, you don't learn. There is always next time. The taste was very very nice at least and they had the right consistency inside and the champagne ganache is amazing, just make sure that you use a kind of champagne/sparkling wine that you like and something that is on the sweet side. The appearance could be better but there's always next time. Anyway, I will surely make macarons again and experiment with different flavours and follow the instructions carefully. Here is the recipe that I used:</span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif; font-size: medium;"></span></div>
<a name='more'></a><span style="font-family: Arial, serif; font-size: medium;"><br /></span>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b>Strawberries
and Champagne Macarons</b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the shells:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: 13pt;">Recipe
from the book Macarons by Cecile Cannon</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: 13pt;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">250 g (2 ¾ cups) almond flour</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">350 g (2 ¾ cups) icing sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">6-8 egg whites (1 cup) at room
temperature</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">150 g (¾ cup) granulated
sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">5 to 7 drops food coloring
paste (optional)</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the champagne ganache</u>:</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: 13pt;">Recipe
from <a href="http://melangerbaking.com/2009/06/20/champagne-macarons/" target="_blank">here</a></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: 13pt;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">½ cup double cream</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">¼ cup champagne</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">120 g white chocolate </span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the strawberry filling:</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 cup strawberries diced</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 tablespoon sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon lemon juice</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon corn starch</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon vanilla sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-t0Tj1qjx1Zw/Uv59zGaq0rI/AAAAAAAAFmg/bbDn7Q_yV6Y/s1600/macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-t0Tj1qjx1Zw/Uv59zGaq0rI/AAAAAAAAFmg/bbDn7Q_yV6Y/s1600/macarons.jpg" height="300" width="400" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>Shells</u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">For the egg whites, it would be better if you divide your eggs 1-2 days before put them in the fridge and let them stay in room temperature for few hours.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Line 2-3 baking sheets with
parchment paper. Blend the almond flour with the icing sugar in a
food processor to make a fine powder (I don't own one so I couldn't do that). Sift the mixture through a strainer until it is as fine as
you can get it.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Place the egg whites and the
salt in your mixer bowl and beat with the wire whip attachment,
starting slowly and then increasing the speed as the egg whites start
to rise. Add the granulated sugar and the food coloring. Beat until
the egg whites form stiff peaks and the meringue is firm and shiny.
You should be able to turn it around and it shouldn't fall.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Pour the meringue into the almond mixture and gently fold them in using a rubber spatula. Move your
spatula from the bottom to the edges with one hand, using the other
hand to rotate the bowl. Now hit the spatula against the rim of the
bowl until the batter falls in a wide ribbon when you raise the
spatula. When you cant see any crambs of almond flour (oops here) and
the mixture is shiny and flossy you are ready to start piping.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Fill your pastry bag with a
number 8 tip. Start by squeezing a small amount of batter on your
parchment-lined baking sheet to form a circle. I had already drawn 4
cm circles on paper, and placed it under the parchment paper so that
they will all be the same size. Be sure to leave a few cm of space
bewtween the macarons, so that they will not touch each other while
they bake.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">If the peak that forms on the
macaron doesn't dissapear after piping it means the batter could have
been beaten a little more.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">To eliminate the peaks tap the
baking sheet on the tabletop, making sure to hold the parchment paper
with your thumb. Let the piped macarons rest for 15-30 minutes.
Preheat your oven to 160<span style="font-family: Arial, sans-serif;">°/ 320° F.
Bake for 14 minutes. After the first 5 minutes open the ovn door
briefly to let the steam out. Let the macarons cool completely on a
rack before removing them from the parchment paper. Press the bottom
of a cooled baked macaron with your finger. It should be soft. If it
is hard reduce the baking time 1 minute for the rest of your
macarons.</span></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><span style="font-family: Arial, sans-serif;"><br /></span></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><span style="font-family: Arial, sans-serif;">For
the champagne ganache:</span></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">Heat
the cream with the champagne in a small saucepan until small bubbles
form. Remove from heat and let it rest for about an hour. Chop the
chocolate in small pieces and place it in a bowl. Reheat the cream
gently and pour over the chocolate. Let it stay for 2-3 minutes and
then stir with a rubber spatula until it comes together. Put in the
fridge and let it set overnight.</span></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><span style="font-family: Arial, sans-serif;"><br /></span></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><span style="font-family: Arial, sans-serif;">For
the strawberry filling:</span></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">Put
all the ingredients except the corn starch in a bowl, cover with
plastic wrap and microwave it for 2 minutes. Add the corn starch stir
and put in the microwave uncovered for one more minute. Let it cool.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><span style="font-family: Arial, sans-serif;"><br /></span></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><span style="font-family: Arial, sans-serif;">To
assemble the macarons:</span></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">It
would be better if the shells are chilled. I had them in the fridge
overnight like the ganache. Take a cookie and pipe a circle of
ganache and in the middle put some strawberry mixture. Then cover
with another cookie. Don't press hard, the macarons are very easy to
break. If you put too much filling it will spill and if you put too
little it will seem like there is nothing inside when you eat it. To
store keep them chilled in an airtight container and leave in room
temperature before you serve. I hope you have good luck!!</span></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KUD_CBnOEK4/Uv59zELs-3I/AAAAAAAAFmc/1dLXuTuwzv0/s1600/macaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KUD_CBnOEK4/Uv59zELs-3I/AAAAAAAAFmc/1dLXuTuwzv0/s1600/macaron.jpg" height="300" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-72821997356803917332014-02-12T20:53:00.000+01:002014-02-12T20:53:05.125+01:00Vanilla Pannacotta with Raspberry coulis<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
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<a href="http://4.bp.blogspot.com/-wbEKgDdFBFw/UvtdOSWGHSI/AAAAAAAAFDg/ts0noiiMZQI/s1600/pannacotta11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wbEKgDdFBFw/UvtdOSWGHSI/AAAAAAAAFDg/ts0noiiMZQI/s1600/pannacotta11.jpg" height="357" width="400" /></a></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span>
<span style="font-family: Arial, serif; font-size: medium;"><br /></span>
<span style="font-family: Arial, serif; font-size: medium;">Valentine's day is almost here and everything is dressed in the colours and shapes of love <3. Even though it is a holiday for the shops and the restaurants I think your love deserves to be celebrated. For those of you who will make a dinner home this is a very nice dessert to finish it and super easy to make. It is as sweet as it s needed and the raspberries give it just the amount of tartness to create a nice balance. This is a basic recipe for a pannacotta that I don't remember where I found ( I use it for years) and the raspberry coulis I put it together and cooked it in Martha Stewart's way. If you find it too sour, add more sugar, because it depends on how sour is the fruit you are using. So, here is the recipe.</span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b></b></span></span></div>
<a name='more'></a><span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span>
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<a href="http://2.bp.blogspot.com/-edE3WkOprrw/UvteGUoc1uI/AAAAAAAAFDs/VnDDBOf4OPk/s1600/pannac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-edE3WkOprrw/UvteGUoc1uI/AAAAAAAAFDs/VnDDBOf4OPk/s1600/pannac.jpg" height="325" width="400" /></a></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b>Vanilla
pannacotta with raspberry coulis</b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b><br /></b></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the pannacotta:</u></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">500 ml <span lang="sv-SE">(2
cups)</span> single cream</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">3 tablespoons sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon vanilla sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon gelatine powder</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the coulis:</u></span></span><br />
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span>
<span style="font-family: Arial, serif;"><span style="font-size: medium;">(Inspired by Martha Stewart's <a href="http://www.marthastewart.com/338850/raspberry-coulis" target="_blank">webpage</a>)</span></span><br />
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u><br /></u></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">2 cups rapberries</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon lemon juice</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">¼<span lang="en-GB"> </span>cup
water</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">3 tablespoons sugar</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Start by preparing the
pannacotta. Put the gelatine in a small bowl with a tablespoon cold
water and let it dissolve for 5 minutes. Heat the cream with the
sugar in a medium saucepan until the sugar dissolves. Remove from
heat add the vanilla sugar and the gelatine until the gelatine
dissolves. Pour the pannacotta in 6 bowls or forms. Let it cool and
put it in the fridge. It needs about 2-3 hours to set.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">To make the coulis place the
raspberries, sugar,water and lemon in a saucepan and bring to a boil.
Reduce the heat and cook until the sugar is dissolved. Remove from
the heat and mash the raspberries with a potato masher or put mixture
in a blender. Pass the mixture through a strainer with the help of
the back of a spoon. Discard the seeds. Let the coulis cool and chill
in the fridge.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">You can pour the coulis on the
top of your pannacotta in a bowl or if you have the pannacotta in
forms, pour the coulis over it when you serve.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Or you can make it set with a
little gelatine powder (this is what I did). Place in a small bowl
half a teaspoon gelatine powder with half a tablespoon cold water and
let it be for 5 minutes. While the coulis is still warm, put the
gelatine inside it and stir until it dissolves. Pour over your set
pannacotta and place in the fridge.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">If you have any coulis left
you can keep in the fridge for 3-4 days or freeze it.</span></span><br />
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
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<a href="http://3.bp.blogspot.com/-pqKlocInxrA/UvteLjPrEuI/AAAAAAAAFD8/SlWiw-Ye2ic/s1600/panna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pqKlocInxrA/UvteLjPrEuI/AAAAAAAAFD8/SlWiw-Ye2ic/s1600/panna.jpg" height="300" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-4696130218428001662014-02-05T18:58:00.000+01:002014-02-05T18:58:58.721+01:00Lemon Blondies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-IBWJ-2NQX44/UvFVHCJ4i5I/AAAAAAAAEjc/DgJmdsOqDd8/s1600/lemon+blondies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IBWJ-2NQX44/UvFVHCJ4i5I/AAAAAAAAEjc/DgJmdsOqDd8/s1600/lemon+blondies.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;">Valentine's day is pretty
close and stores are all red and full of hearts and valentine gifts.
Even if I don't really consider it as a real holiday, it is always
fun to celebrate love <3 and a good excuse to bake.</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">This recipe is not in the
valentine's spirit it is for those people that life gave them lemons. They are a ray of sunshine in the cold winter. So, I was craving something lemony the last days and I found this
recipe. These blondies are delicious, especially for people that like
lemons (obviously) and sweet and sour tastes. I think they are also
great without the glaze; they have a nice balance. Perfect for your afternoon tea. </span></span>
</div>
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<a href="http://2.bp.blogspot.com/-RlHTrCn7m58/UvFVI5SIfhI/AAAAAAAAEjo/7xm7Np_Z22U/s1600/lemonblon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RlHTrCn7m58/UvFVI5SIfhI/AAAAAAAAEjo/7xm7Np_Z22U/s1600/lemonblon.jpg" height="305" width="400" /></a></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
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<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><b>Lemon
Blondies</b></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: 13pt;">Recipe
adapted from <a href="http://foodapparel.com/lemon-blondies/" target="_blank">here</a></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">150g (</span>¾
cup<span lang="sv-SE">)</span> sugar</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">110 g (</span>½
cup<span lang="sv-SE">)</span> butter</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">10<span lang="sv-SE">5 g (</span>¾
cup<span lang="sv-SE">)</span> flour</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">2 large eggs</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon vanilla sugar</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">2 tablespoons juice from a
lemon</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">zest from 1 ½ lemon</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">pinch of salt</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><u>For the glaze</u></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">105 g (</span>¾
cup<span lang="sv-SE">)</span> icing sugar</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">3 tablespoons juice from a
lemon</span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">zest from ½ lemon </span></span>
</div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">Preheat your oven to 180<span style="font-family: Arial, sans-serif;">°C/
350° F. Line a 20x20 cm / 8x8 in pan with foil and grease the foil.
Place the sugar and butter in a bowl and beat until fluffy. Add eggs
one at a time, beating well after each addition. Add salt, zest,
lemon juice and vanilla sugar and beat until combined and finally add
the flour and beat just until combined. Pour the batter into prepared
pan. Bake in the middle of the oven for about 25 minutes or until the
sides are slightly brown and an inserted toothpick comes out clean.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;">While
the blondies are in the oven prepare the glaze. Mix all the glaze
ingredients with a spoon until it becomes a smooth mixture. Pour the
glaze on the blondies just after they come out of the oven. Let it
cool completely to remove it form the pan and cut in squares. Makes
16 squares. </span></span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9E0Z5KgDCj4/UvFVK6RsssI/AAAAAAAAEjw/Q0BC2WdJSXY/s1600/lemonblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9E0Z5KgDCj4/UvFVK6RsssI/AAAAAAAAEjw/Q0BC2WdJSXY/s1600/lemonblo.jpg" height="400" width="338" /></a></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span style="font-family: Arial, sans-serif;"><br /></span></span></span></div>
<br />
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<br /></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-43186929205158351882014-01-31T20:44:00.000+01:002014-01-31T20:44:30.104+01:00Chocolate Chip Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-050A-TtSVzY/Uuv8Yw2efnI/AAAAAAAAEMM/v647_pXEkq8/s1600/bananabread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-050A-TtSVzY/Uuv8Yw2efnI/AAAAAAAAEMM/v647_pXEkq8/s1600/bananabread1.jpg" height="317" width="400" /></a></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB">I
had a few ripe bananas looking at me in a very sad way, so, I decided
I had to do something with them. I looked through the internet and I
discovered this recipe for a banana bread. I hadn't tried banana
bread so I went for it. Now I know that banana bread is actually
cake. To be more precise a muffin in the shape of a loaf. This one I
made is actually very tasty,it smells and taste so much banana and it
is a great combination with the chocolate chips. Great for breakfast.
I just think that with brown sugar it would be even more delicious
so, that is what I'm going to do with my next ripe banana batch.</span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"></span></span></span></div>
<a name='more'></a><span style="font-family: Arial, serif;"><span style="font-size: medium;"><br /></span></span><br />
<div class="western" style="margin-bottom: 0cm;">
<b><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Wk0xtmNNBGM/Uuv8bt_eIaI/AAAAAAAAEMY/unm8n2PzS-Q/s1600/bananabr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Wk0xtmNNBGM/Uuv8bt_eIaI/AAAAAAAAEMY/unm8n2PzS-Q/s1600/bananabr.jpg" height="300" width="400" /></a></div>
<div class="western" style="margin-bottom: 0cm;">
<b><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></b></div>
<div class="western" style="margin-bottom: 0cm;">
<b><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></b></div>
<div class="western" style="margin-bottom: 0cm;">
<b><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB">Chocolate
chip Banana Bread</span></span></span></b></div>
<div class="western" style="margin-bottom: 0cm;">
<b><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></b></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-size: small;"><span style="font-family: Arial, serif;">Recipe adapted from <a href="http://kitchenscoop.com/recipes/banana-chocolate-chip-bread" target="_blank">here</a></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB"><br /></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB">3
ripe bananas </span></span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">(about
1 cup)</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">1 teaspoon fresh lemon juice</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">½</span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB">
cup </span></span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;">(113
g) butter, softened</span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">2 large eggs</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="en-GB">¾
</span></span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">cup
(150 g) sugar</span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">2
cups (280 g) all-purpose flour</span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">3
teaspoons baking powder</span></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">½ </span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">teaspoon
salt</span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">2
teaspoons vanilla sugar</span></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;">¼ </span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">cup
mini chocolate chips (you can put more if you want)</span></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE"><br /></span></span></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">Preheat
your oven to 190</span></span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">°</span></span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;"><span lang="sv-SE">C/
</span></span></span><span style="font-family: Arial, serif;"><span style="font-size: medium;">375</span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">°</span></span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;">F.
</span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span lang="sv-SE">Grease
and flour a loaf pan (Mine was 20x10 cm). In a bowl mash the bananas
well with a fork and stir in the lemon juice so that the will not
turn black. In a big bowl or your mixer bowl, place the butter, the
sugar and the vanilla sugar and beat until soft an creamy. Add the
eggs one at a time and beat until blended. Add the mashed bananas.
Sift together the flour, baking powder and salt. Add it in the
mixture and beat it for a few moments,just until incorporated. Stir
in the mini chocolate chips.</span></span></span><span style="font-family: Arial, sans-serif; font-size: medium;"> </span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;">Pour the mixture into the prepared pan
and bake in the middle of the oven for about an hour or until a
wooden pick comes out clean (Mine was ready in about 48 minutes). If
it starts getting brown to early cover with aluminum foil. Let it
cool for a few minutes in the pan, then remove from the pan and let
cool completely on a wire rack. Let it cool completely before you
slice it.</span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rSkmZFyg8UA/Uuv8dwg-qFI/AAAAAAAAEMg/iqh9IjE7rS4/s1600/bananabread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rSkmZFyg8UA/Uuv8dwg-qFI/AAAAAAAAEMg/iqh9IjE7rS4/s1600/bananabread2.jpg" height="300" width="400" /></a></div>
<div class="western" lang="en-GB" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: medium;"><br /></span></div>
</div>
SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-88409295601256473902014-01-27T19:04:00.000+01:002014-01-27T19:04:38.598+01:00January 2014 Daring Bakers challenge: Baumkuchen<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="western" style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oz-oojv8kh8/UuafCYWUQfI/AAAAAAAAAec/rpWW7jy_viM/s1600/baumkuchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oz-oojv8kh8/UuafCYWUQfI/AAAAAAAAAec/rpWW7jy_viM/s1600/baumkuchen.jpg" height="288" width="400" /></a></div>
<div class="western" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">The
January 2014 Daring Bakers' challenge was hosted by Francijn of
"Koken in de Brouwerij". She challenged us all to bake
layered cakes in the tradition of Baumkuchen (tree cake) and
Schichttorte (layered cake).</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">This
was an interesting challenge. I hadn't heard of this cake before, so,
it was nice to try something different and unknown. What was more
interesting is the baking technique. You start baking one layer of
the cake and then you add one layer at a time and bake it and when
you cut the finished cake you can see the different layers. They look
kind of the lines that you see inside a trunk and that is why it is
called Baumkuchen (tree cake). You normally do that on broiler and
because I don't have in my oven I was a bit worried that I will end
up with a half-burnt cake but in the end it turned out perfect. The
consistency and the taste were both amazing. I used the given recipe
with some small changes and I loved how soft the cake turned out and
I liked that it has marzipan since I love almonds. Here is the recipe
then:</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB"></span></span></span></span></div>
<a name='more'></a><span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><br /></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dmPmhDdZres/UuafIcqxjXI/AAAAAAAAAew/dZlVZi38ntY/s1600/baumkuchen2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dmPmhDdZres/UuafIcqxjXI/AAAAAAAAAew/dZlVZi38ntY/s1600/baumkuchen2.jpg" height="300" width="400" /></a></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><span style="color: #442200;"><span lang="en-GB"><br /></span></span></b></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><span style="color: #442200;"><span lang="en-GB">Baumkuchen</span></span></b></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><b><span style="color: #442200;"><span lang="en-GB"><br /></span></span></b></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="color: #442200;"><span lang="en-GB">You
can find the original recipe <a href="http://thedaringkitchen.com/" target="_blank">here</a></span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="color: #442200;"><br /></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><span style="color: #442200;"><span lang="en-GB">Batter</span></span></u></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><span style="color: #442200;"><span lang="en-GB"><br /></span></span></u></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">6
large eggs</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">pinch
of salt</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">120
g (½ </span></span><span style="color: #442200;"><span lang="sv-SE">cup
& 2 tablespoons) granulated sugar</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="sv-SE">200
g </span></span><span style="color: #442200;"><span lang="en-GB">(¾
cup) marzipan </span></span></span></span>
</div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">200
g (¾ cup) soft unsalted butter</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">100
g (¾ cup) icing sugar</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">2
teaspoons vanilla sugar</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">100
g (2/3 cup) all purpose flour (sifted)</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">1
drop of almond extract</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB"><br /></span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><span style="color: #442200;"><span lang="en-GB">Glaze</span></span></u></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><u><span style="color: #442200;"><span lang="en-GB"><br /></span></span></u></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">4
tablespoons apricot jam (sieved or without pieces)</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">2
tablespoons rum</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">150
g dark chocolate</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">1
tablespoon butter</span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB"><br /></span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span lang="en-GB">Preheat
your oven to 230 </span></span><span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span lang="en-GB">°</span></span></span><span style="color: #442200;"><span lang="en-GB">C/
450</span></span><span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span lang="en-GB">°F.
Line a 24 cm (10 inches) round pan with parchment paper and grease
both the pan and the paper.</span></span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span lang="en-GB">Divide
the eggs. Beat the egg whites with the pinch of salt in a bowl until
nearly stiff, add the granulated sugar and beat until really stiff.
Set aside.</span></span></span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><span style="font-family: Arial, sans-serif;"><span lang="en-GB">Grate
the marzipan, place it in a bowl with the butter, the icing sugar and
vanilla sugar and beat until soft and creamy. Add the egg yolks one
at a time and beat well after each addition. Add the almond extract.
Add the egg whites to the mixture and the flour and fold them
carefully into the batter with a spatula, without losing too much
air.</span></span></span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;">Using
a scoop (mine was about </span><span style="color: #442200;"><span lang="en-GB">1/3
cup</span></span><span style="color: #442200;">)
place the batter in the tin and spread it neatly with the help of a
spatula to cover the bottom of the tin. Bake for about 4-5 minutes or
until it is a nice golden brown on the top. Take it out spread a
second scoop of batter and bake again until brown. Repeat until the
dough is finished. You have to watch it the whole time. For me
sometimes it took 4 minutes, sometimes 5 or 6 so I was just watching
when it had a good colour and I was taking it out then. Leave in the
pan for a few minutes, then remove it from the pan, remove the paper,
place it on a rack and let the cake cool completely. </span></span></span>
</div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;">To
glaze the cake heat a little the jam, mix it with the rum and cover
the cake with it. Let it cool. Heat the chocolate with the butter in
a heatproof bowl over a pan with shimmering water until it melts and
cover the cake completely. Let it dry.</span></span></span></div>
<br />
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;">You
can keep it in an airtight container for up to a week or cut it in
portions and freeze it.</span></span></span></div>
<div class="western" lang="sv-SE" style="margin-bottom: 0cm;">
<span style="font-family: Arial, sans-serif;"><span style="font-size: medium;"><span style="color: #442200;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lAPOHVi7uTo/UuafFNFQySI/AAAAAAAAAeo/mdt0YeFoNxg/s1600/baumkuchen1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lAPOHVi7uTo/UuafFNFQySI/AAAAAAAAAeo/mdt0YeFoNxg/s1600/baumkuchen1.jpg" height="132" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-226744738331693132014-01-23T17:12:00.002+01:002014-04-15T09:21:16.454+02:00Tiramisu Semifreddo<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-vGXtqCzNXVY/UuE6baWfLbI/AAAAAAAAAd8/QVmd0uE7ae0/s1600/tiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vGXtqCzNXVY/UuE6baWfLbI/AAAAAAAAAd8/QVmd0uE7ae0/s1600/tiramisu.jpg" height="258" width="400" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">I love semifreddos and I love
tiramisu. On New year’s eve that I had made a tiramisu along with the chocolate
terrine, I had bought too much mascarpone and savoiardi, so, I found the
perfect recipe to use them. A tiramisu semifreddo! It is very cold here the
last days (-15 to -30<sup>o</sup>C), but it didn’t prevent me from making it. I
love everything that has to do with ice cream no matter the weather.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">The recipe that I used, is
adapted from Leila Lindholm’s recipe. Because I’m a little scared of raw eggs I
whisked them on a bain-marie to pasteurize them. If you are not scared of them
or you are sure about them you can just whisk them in a bowl.(the yolks in one
bowl and the whites in another).So, here is the recipe:<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Tiramisu Semifreddo<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 21.466665267944336px;">Recipe adapted from <a href="http://www.leila.se/tiramisusemifreddo/recept/desserter/index1,33.htm?id=536" target="_blank">here</a></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">4 eggs<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">250 ml (1 cup) whipping cream
(36% fat)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">250 g (9 oz) mascarpone cheese<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">125 g (3/4 cup) sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">1 teaspoon vanilla sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">3/4 cup amaretto<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">12 savoiardi biscuits<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">1 cup espresso (2 espresso lungo)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">cocoa to sprinkle</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">a little vinegar</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Make the espresso and let it get
cold. Separate the egg yolks from the egg whites. Put some vinegar on a kitchen
paper and apply it on the bowl that you are going to put the egg whites, so that
you make sure there is no fat in the bowl. Place the egg yolks with half of the sugar and
the vanilla sugar in a heatproof bowl. Place it over a pan of shimmering water
and beat them using a hand-mixer for about 6 minutes or until thick and pale.
Remove from the heat and let it cool slightly. In a big bowl beat the cream until
stiff peaks form. Fold the egg mixture in the whipped cream.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Place the rest of the sugar in the
egg whites and beat them over a pan with shimmering water until the sugar
dissolves. You can test if the sugar is dissolved by putting a small amount between your fingers. Remove from heat and beat until it becomes cold and it has turn to a
meringue. That means, if you turn it upside down it stays where it is. Fold the
meringue carefully in the egg yolk mixture.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">In another bowl beat the
mascarpone with ½ cup of the amaretto and fold it with the egg mixture. You
will now have a fluffy cream.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">In a deep plate put the cold
espresso with the rest of the amaretto.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-Ct6Kqd9lrW0/UuE70C2OecI/AAAAAAAAAeM/NEy8BHqUWUU/s1600/tiramisu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ct6Kqd9lrW0/UuE70C2OecI/AAAAAAAAAeM/NEy8BHqUWUU/s1600/tiramisu2.jpg" height="300" width="400" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Line a loaf pan with plastic wrap
and let hang on the sides. Pour some of the cream about 1/3 of it. Take 6 of
the savoiardi and dip one biscuit at a time in the coffee mixture both sides for 1-2 seconds. Place a layer of biscuits over the cream in the pan and pour
over some more cream. Repeat with the rest of the savoiardi and pour over the
rest of the cream. Cover with the plastic wrap that is hanging on the sides and
some aluminium foil and put in the freezer. It will be ready after 3-4 hours. When you want to serve take it out of the freezer, leave it in room temperature for 5-10
minutes, turn it over on a serving plate and sprinkle with cocoa. Cut in slices
and eat as it is or if you want pour over some chocolate syrup.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Makes one loaf pan. I used a 20 x 10 cm loaf pan and there was an amount of mixture left. If you have mixture left you can put it in
bowls with some more savoiardi and make small tiramisu or all the mixture in another bowl or pan and put it
in the freezer.<o:p></o:p></span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com1tag:blogger.com,1999:blog-6730501532700591717.post-53887847477268566332014-01-15T20:47:00.001+01:002014-01-15T20:47:56.372+01:00Chocolate terrine with praline wafer sticks<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-h23GTWwPny0/Utblbb5ECsI/AAAAAAAAAdg/6gPUU4SWJ7w/s1600/kormospour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h23GTWwPny0/Utblbb5ECsI/AAAAAAAAAdg/6gPUU4SWJ7w/s1600/kormospour.jpg" height="346" width="400" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">I am posting this recipe a little
late, since I made it for New year’s eve but better late than never. It is once more, one of the recipes of my favourite pastry chef in Greece, Stelios
Parliaros. It is very chocolatey and a little piece is enough to send the sense
of your taste to another level. So, here is the recipe and the link is for the
video of the recipe where Stelios Parliaros is making it.<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Chocolate terrine with praline wafer sticks<o:p></o:p></span></b></div>
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<span style="font-family: Arial, sans-serif; line-height: 115%;"><b> </b>Recipe video <a href="http://www.youtube.com/watch?v=18kSAYB6yBw" target="_blank">here</a></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">1-2 packages of wafer sticks like<a href="http://papadopoulou.gr/en/products/biscuits/caprice" target="_blank"> these</a><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">400 g dark chocolate<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">225 ml cream<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">300 ml whipped cream or thick
cream<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Start by melting 100 g of the
dark chocolate in the microwave or in a small pan. With a brush, brush about
half of the wafers with the melted chocolate, because those will be inside the
cream and we don’t them to lose their crunchiness. Put them on a baking paper to let the
chocolate harden.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Chop the rest of the chocolate in
a bowl in small pieces. In a pan, heat the 225 ml cream until a little bit right before it begins to boil. That is, when the cream raises in the pan. Pour it over the
chopped chocolate, let it stay there for a few minutes and then with a spatula,
stir it around until it is a smooth ganache. It will all
have the same chocolate colour, without cream or pieces of chocolate around.
Let it cool for a little while.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Put the whipped cream or thick
cream in a bowl, and fold into it the ganache. You will get a mixture with the consistency of a mousse.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Line a loaf pan with plastic wrap
and pour about the 1/3 of the mousse in it. Cover the surface of it with
brushed with chocolate wafers, pour the remaining mousse and cover the surface
with the remaining brushed with chocolate wafers. Put it in the fridge and let
it stay there for about 4 hours at least. Take it out before you serve it and
cover it all around with the rest of the wafers. Sprinkle with icing sugar.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">It might be a little difficult to
cut, if you cut it lengthwise it will be easier.<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-XkWaANPJ4WA/UtblowkG8MI/AAAAAAAAAdo/zoTw9LsPa7g/s1600/kormos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XkWaANPJ4WA/UtblowkG8MI/AAAAAAAAAdo/zoTw9LsPa7g/s1600/kormos.jpg" height="221" width="400" /></a></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-73653937902765882042014-01-07T18:20:00.000+01:002014-01-29T12:14:08.302+01:00Irish Soda Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">The holidays are over, it’s time
to go back to reality and for some people (me included), time for new
beginnings and new goals to achieve. So, good luck to everyone to whatever your
goals are.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Today it was the official
beginning of the working week, so, we started our week with a warm and cosy
salmon soup and I also, made a quick and easy Irish soda bread to go along with
the soup. It is a very nice solution to have bread in no time. I only had white
flour, so, I made a white soda bread. Here is the recipe:<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Recipe adapted from <a href="http://www.bbc.co.uk/food/recipes/irishsodabread_67445" target="_blank">here</a><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">350 g flour<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">½ teaspoon bicarbonate of soda<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">½ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">300 ml buttermilk<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Preheat the oven to 200 <sup>o</sup>
C/ 400 <sup>o</sup> F. In a medium bowl mix together the flour, the salt and the
soda. Make a well in the middle and add the buttermilk, mixing quickly with a
fork, until you form a soft dough (it should not be sticky or too stiff). <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Turn the dough onto a lightly
floured surface, knead until it comes together and form into a round. ( Do not
overknead or the bread will not be fluffy) Flatten it and put it on a baking
sheet lined with baking paper. Cut a cross on the top, about 1,5 cm deep and
bake in the middle of the oven for about 30 minutes or until the loaf sounds
hollow when you tap. Cool on a wire rack.<o:p></o:p></span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-33812321487357460972014-01-02T19:18:00.003+01:002014-01-02T19:20:37.639+01:00Cheese and Christmas ham leftovers quiche lorraine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">After Christmas we had so much
leftover ham. Even the smallest ham is too much for two people, so after eating
ham for some days and getting bored of it, I decided to make a quiche lorraine with
what was left and it was delicious! Next
time instead of eating it for a lot of days I will make more things with it, I
already have a few ideas. <b><o:p></o:p></b></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Cheese and Christmas ham quiche Lorraine<o:p></o:p></span></b></div>
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<u><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Pastry</span></u><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">:<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">300ml (160 g) flour<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">125 g cold butter<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">3 tablespoons of cold water<o:p></o:p></span></div>
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<u><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Filling</span></u><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">:<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">200 g cheese (I used gouda)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">400 g Christmas ham or normal ham
or bacon (about 4-5 slices) or maybe cooked chicken or pork<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">½ cup milk<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">½ cup cream<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">3 eggs<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Salt and pepper<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Start by preparing the pie crust.
Cut the butter in pieces. In a big bowl,
put the butter and the flour and turn it into crumbles with your finger or u
can do the same in a food processor. Add the water, wok t until it comes
together and put it in a round pie from (about 26 cm) that you have greased and
floured. You apply the dough to the pan with your hands by pressing it. Pinch
it all over with a fork and out it in the fridge for half an hour. Preheat the
oven to 225 <sup>o </sup>C/ 435<sup>o</sup> F.
Prebake your pie for ten minutes then take it out and let it cool while
you prepare the filling.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Cut the ham and the cheese into
cubes and spread them on the pie crust. In a bowl, beat the three eggs, add the
cream and the milk, salt and pepper beat a little and pour on the cheese and
ham. If you want you can put sprinkle on the top with a little grated cheese.
Bake in the middle of the oven for 30-40 minutes in 200 C/ 400 F. Take it out
of the oven let it rest for 5 minutes and serve.<o:p></o:p></span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0tag:blogger.com,1999:blog-6730501532700591717.post-330443880173324232014-01-02T18:16:00.001+01:002014-01-02T18:17:49.047+01:00Happy New Year 2014!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Happy New Year everybody I hope
this year is better than the other ones and that at least some of our dreams
will become true! I hope everyone had a great time at New year’s eve! We had a
very nice time at New year’s eve. We prepared a lot of food because we were
twelve people but it was worth all the effort because it was very fun and what
is better than celebrating among friends?<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Anyway, we had beef, potatoes au
gratin, garlic bread, pepper sauce whiskey sauce, a chef’s salad and for
dessert tiramisu and a chocolate mousse and praline wafers terrine. Also, we
had made for appetizers bread rolls with cream cheese and salmon and some with
ham. They were all very nice. I hope every New year eve is at least as fun as
this one, but mostly I wish the year that follows is better than the last one.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-ansi-language: EN-GB;">Recipes for the terrine and the tiramisu are coming soon.</span></div>
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SugarOnSnowhttp://www.blogger.com/profile/10883059603233285503noreply@blogger.com0