In search of the perfect French Baguette!!!

For the Italian version click here!!!
Last summer online I bought the tray to cook the baguette..... as for me this bread is a challenge of course I had to try it again. Still is not perfect...but is coming closer! This one is the third attempt on making a perfect baguette.....inside no complain at all but the crust is too thin. But I think I'm making good progress, what do you think?  Here and here you can find my previous recipe....  and for sure I will keep you informed on my next trial.




FRENCH BAGUETTE WITH AUTOLYSIS AND A POOLISH

INGREDIENTS:

Poolish

• 60g Very strong flour
• 60g water
• 2g fresh yeast

Dough:

• 250g strong flour
• 50g rice flour (Optional)*
• 180g very cold water
• 2g fresh yeast
• 1 teaspoon salt
• 1 teaspoon barley malt 

Mix flour, rice flour* and cold water. Cover and autolyse for 12 hours. Prepare the poolish or starter mixing the flour, water and 2g of yeast. Cover and leave to rest for 12 hours. After this time combine the dough with the starter, add the teaspoon of salt, malt and 2g of fresh yeast. Due to the high hydration it's quite easy to mix even if you don't have a kneading machine ( but as always now I used my Clatronic KM3323). 

Allow to rest at room temperature for 5-6 hours. 

Divide the dough into two equal parts. Stretch it a bit being careful not to break all the fermentation bubbles, roll it and give the typical baguette shape. Leave to rise for another hour. Preheat the oven at 220ºC with a pan of hot water. Score the baguettes and bake them for 20/25 minutes until golden and crisp.

* Note: If you don't have rice flour you can simply substitute it with the strong flour. I used it because I always freeze my bread, and I find that when I defrost the bread it's still soft and moist as if it was just baked. 

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Baked camambert and caramelised onion!!!

For the Italian version click here!!!
Good morning and happy sunday to all of you!!!
For you today a quick recipe I've posted last week in my italian blog. Often when I'm in London, in the hotel restaurant I order this dish...I love any kind of cheese, French...Italian....English. But this one...hot...creamy...melted cheese just drives me crazy!!! I love it...and served with an onion jam....oh my mouth is watering even thinking about it!
A few weeks ago..I was home alone...and that was the perfect dinner for me! Home made baguette (I'll give you the recipe very soon)....homemade caramelised onions and baked camambert!!!
You got to try this!!!! Easy, quick and delicious!!!!




CARAMELISED ONIONS

INGREDIENTS for a small jar

• 3 large red onions
• 20g butter
• 2tbs extra virgin olive oil
• 4 tbs brown sugar
• 1 or 2 tbs balsamic vinegar glace 

Finely slice the onions. 

In a large pan melt sugar with butter and oil, add the onions and balsamic vinegar. Cover with the lid and cook over a low heat for about 1 hour, or when you reach the consistency you prefer. 

Let cool down and transfer in a sterilised jar.

It's perfect with any kind of cheese!!!

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Carrots and almond cakes!!!

Plate from GreenGate

For the Italian version click here!!!
Good morning everyone!!!! today I wish I had one of these cakes left for breakfast....delicious and lighter than other cakes. In Italy a famous brand sells these so called cakes " Le camille" and it was one of my favourite one for breakfast or as an afternoon snack! I found this recipe online years ago...when I didn't have my blog yet and I used to print and file all the recipes I tried. I just reduced the amount of sugar using honey and I added some almond flour flour too!
You have to try them....already a few friends tried this recipe and they were very happy!




CARROTS AND ALMOND CAKES

INGREDIENTS for 4 mini cakes

100g carrots (2 small)

1 egg

3 tbsp sugar

2 tbsp full of honey

30g almond flour

90g flour

50g extra virgin olive oil

Zest and juice of half a lemon

1 tsp baking powder

Pre-heat oven at 180ºC.

Peel and shred the carrots in a food processor. Whisk egg with sugar and honey until tripled in size. Fold in gently the carrots and lemon zest. At this point add the sieved flours and baking powder and finally the oil and lemon juice. Spoon mixture into mould and bake for approximately 30 minutes.

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Beef Goulash!!!

  For the Italian version click here!!!
Hello again!!! Second post of the day! Finally just following the Italian post!
During my last holidays in november one of my favourite dishes I had in Budapest was the Goulash....a nice warm dish perfect for winter days!
This is not the original recipe, but I cooked it trying to remember the one I tried in Budapest and based on my taste. I just didn't add the potatoes as I didn't have any that day.




BEEF GOULASH

INGREDIENTS:

• 600g beef, diced
• 1 onion
• 1 garlic clove
• Extra virgin olive oil
• 1 red pepper
• 2 red tomatoes
• 3 tbs tomato paste
• 1 tbs paprika
• 1 glasso of red wine
• About 500ml of beef stock
• 1 tbs flour
• Salt

In a large and tall pan fry the beef  with a drizzle of olive oil until golden brown. Remove from pan and keep aside. In the same pan cook the chopped onion and garlic until tender, add some extra oil if necessary. Add one tablespoon of paprika, flour, the tomato paste and mix well. Return meat to the pan, add the red wine and bring to the boil. 

Add some of the beef stock and bring to the boil. Reduce the heat, cover with the lid and cook for about 1 hour/ 1h 30' until tender. In the mean time chop the tomatoes and slice the red pepper. Add vegetables to the meat and cook for a further 20 minutes. 

Season with salt and if you like you can add some chili pepper. 

The broth should be quite thick. 

reade more... Résuméabuiyad

Caramel and nuts tart!!!

For the Italian version click here!!!
Good morning everyone!!!!!!! Here I am finally on the last leg of my working trip...I'm so tired recently...can't wait to go back home tomorrow night!
Last week I posted this recipe on the Italian blog....and as usual I'm a bit late translating...
But as we say better later than never!!! I found this recipe on the last issue of GoodFodd magazine...I had to try this immediately....it's really amazing..maybe next time i will use less butter for the pastry...but it's really a delicious treat!




CARAMEL AND NUTS TART

INGREDIENTS

Pastry:

• 120g flour
• 50g butter
• 30g caster sugar
• 1 egg yolk
• 1 tbs cold water

Filling:

• 100g sugar
• 50g butter
• 100ml double cream
• 100g walnuts 
• 1 handfull crashed hazelnuts

Preheat oven at 180ºC.  Lightly grease and flour one 18cm in diameter tart tin and start to prepare the pastry. Mix with finger tips flour, sugar and the cold butter until it resemble breadcrumbs. Add 1 egg yolk , 1 tbs cold water and mix quickly until you have a smooth and soft dough. 

Roll out the pastry and let it drop on the tart case, then ease the pastry into the corners and up the sides of the tin. Chill for about 10 minutes. Prick the base with a fork and bake at 180ºC for 10 minutes until golden brown.


Prepare the caramel: Put sugar in a large pan with 2 tbs of water. Heat up over medium-heat and allow sugar to dissolve completely and you have a golden caramel. Remove from the heat and stir in the diced butter until it has dissolved, then stir in the double cream. Return to the heat and boil hard, stirring until the sauce is thick enough. Stir in the walnuts.
Pour caramel mixture into the tart case, sprinkle with the crushed hazelnuts and bake for 8 minutes until the caramel sauce is bubbling. Allow to cool down before serving. 

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Cannelloni with mushrooms and pork sausage!!!

For the Italian version click here!!!
A few months ago I bought the machine to roll out the pasta.....and I used it for the first time with this recipe! I have to say it's so easy and much quicker then using a rolling pin....I love my new gadget!!! Can't wait to use it for new recipes!




CANNELLONI WITH MUSHROOMS AND PORK SAUSAGE

INGREDIENTS for 10 cannelloni

pasta:

200g flour

2 eggs

Filling:

500g mushrooms

5 small pork sausage

Extra virgin olive oil

Salt and pepper

Grated parmesan cheese

Besciamel sauce:

50g butter

50g flour

500ml milk

A pinch of grounded nutmeg

First of all prepare the pasta to form the cannelloni: Mix the flour and eggs and knead until you have a smooth and soft dough. Allow to rest for at least 30 minutes.

Prepare the filling: In a large pan cook the sliced mushroom with a drizzle of olive oil, add the chopped sausage and cook until the meat is well cooked. Season with salt and pepper and allow to cool down completely.

Prepare the besciamel sauce: In a medium sauce pan heat up the butter, when melted stir in the flour and mix until smooth. Remove from the heat and add the hot milk, stirring continuously until smooth. Bring back to the heat and bring to a gentle boil. Cook until the desired consistency. Season with salt and grounded nutmeg. 

Add a few tbs of sauce and some grated parmesan cheese to the mushrooms. 

Roll out the pasta and form some rectangles. Cook them in salted boiling water for about 1 minute. In the middle of each rectangle place 1 full tablespoon of the mushrooms mixture. Roll out the pasta to form the cannelloni. 

Lightly grease on oven proof dish, spread the surface with some besciamel sauce and arrange the cannelloni. Cover with more besciamel sauce and sprinkle with grated parmesan cheese.

Bake in a hot oven at 200ºC for approximately 20 minutes. 

reade more... Résuméabuiyad