tag:blogger.com,1999:blog-355890982024-03-18T13:30:51.618+01:00Notitie van LienLienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.comBlogger608125tag:blogger.com,1999:blog-35589098.post-7879427953842106162024-03-03T22:59:00.000+01:002024-03-03T23:05:13.539+01:00BBBBBB for februari<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJziD2gR37Q7QfFBYB68tnjKt5CdL9H4MGdHpwafL7yjLijSb1AWZvwqOReoPcOG9oExfexi96Kr6IK-LoM-ogiON0cZOq39ZcadtEipYEJHg-oyyjUzpkv5XoO5QORnoKfXEKPsqh1WSdqot67DCfcud0MynxO0TFl2vhWp00SiXvvMd2xxhi" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="260" data-original-width="260" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJziD2gR37Q7QfFBYB68tnjKt5CdL9H4MGdHpwafL7yjLijSb1AWZvwqOReoPcOG9oExfexi96Kr6IK-LoM-ogiON0cZOq39ZcadtEipYEJHg-oyyjUzpkv5XoO5QORnoKfXEKPsqh1WSdqot67DCfcud0MynxO0TFl2vhWp00SiXvvMd2xxhi" width="240" /></a></div><div>(Klein stukje scrollen voor de tekst in Nederlands!!)<br /><br /></div>This Bread Baking Babe/Buddy is Back and Baking just for februari. I didn't see it coming myself, but I fell for something new (Yudane method) and for these stripes.... love it. I always did want to bake a zebra-bread, so this comes close enough. I have to figure out how to work this blog again, as it has been like forever. Many difficult years have passed, but I'm getting up again. Thanks Kelly for this very tempting recipe, I loved making it and eating it too!<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCg3886mzlreT-n8MwiZIkhVc5X4WBTzVIwUfXMpGgqhjbq8u6JbvkqBNJyKwXPz2kg2dXjypnr8VK56Sr-mpRd5mhuo9if5rKCOim8q5uB1vgBYJXdq0GxX11ciASHPHNk7viau-bxGAyFCCAS-KFlBFeCoCFQzB3WCZdUC_z1QgAFxg3nUd/s3924/koolstofpoeder.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3924" data-original-width="3025" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCg3886mzlreT-n8MwiZIkhVc5X4WBTzVIwUfXMpGgqhjbq8u6JbvkqBNJyKwXPz2kg2dXjypnr8VK56Sr-mpRd5mhuo9if5rKCOim8q5uB1vgBYJXdq0GxX11ciASHPHNk7viau-bxGAyFCCAS-KFlBFeCoCFQzB3WCZdUC_z1QgAFxg3nUd/w112-h145/koolstofpoeder.JPG" width="112" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">koolstofpoeder</td></tr></tbody></table><br /><div>I used a small teaspoon of carbon powder to make the dark dough even darker to get a wow-effect. It doesn't add any taste, just makes the black more intens.</div><div><br />For the english recipe I refer my english readers to:<br /><a href="https://amessykitchen.blogspot.com/2024/02/black-sesame-shokupan-bbb.html" target="_blank">Kelly's Messy Kitchen</a>. And I'll continue this post in Dutch.</div><div><br /><div style="text-align: center;">___________________________________________________________</div></div><div><br /></div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8ecZ72voPP9VrVdmI2B713WWUjZxBRQ8KgIhSuMWh8EuPyPzEBLDz5T1tCWAKP6pJnC88Qb-hueHLw56EEFCTt_C-h5zWBSm_QAUtkykMf7DniSpHiPysrqh-klVqf9ozvkNDUsqwDS2z0dq8HwYZgUyEspYzSRafhLHQMCzcPi8UosRzTFv/s4752/Black%20sesame%20shokupan%201%20(before%20baking).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4752" data-original-width="3088" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8ecZ72voPP9VrVdmI2B713WWUjZxBRQ8KgIhSuMWh8EuPyPzEBLDz5T1tCWAKP6pJnC88Qb-hueHLw56EEFCTt_C-h5zWBSm_QAUtkykMf7DniSpHiPysrqh-klVqf9ozvkNDUsqwDS2z0dq8HwYZgUyEspYzSRafhLHQMCzcPi8UosRzTFv/w260-h400/Black%20sesame%20shokupan%201%20(before%20baking).JPG" width="260" /></a>Na lange tijd heb ik weer eens meegebakken met de Bread Baking Babes (nu als Buddy) omdat ik het brood van februari er zo aanlokkelijk uit vond zien. Ik heb altijd een keer een zebrabrood willen maken en dit kwam aardig in de buurt.</div></div><div><div style="text-align: right;">Ook een voor mij tot nu toe onbekende methode om een kookstuk te maken, genaamd Yadane. En bovendien is een Japans melkbrood altijd een delicatesse om te eten. Dus vandaar.</div><div style="text-align: left;"><br /><b style="text-decoration-line: underline;">Yudane en Tangzhong methode</b>.</div><div style="text-align: left;">De methode die gebruikt wordt om dit heerlijk Japanse melkbrood te maken is de Yudane methode. Het lijkt sterk op de Tangzhong methode en heeft min of meer hetzelfde resultaat. Beiden zijn wat we in Nederland een "kookstuk" noemen. Het is een broodverbeteraar, die het brood langer houdbaar, zachter en luchtiger maakt. Door een deel van het meel te mengen met kokend water, wordt het zetmeel in het meel glutineus (lijmerig/kleverig) gemaakt.</div><div style="text-align: left;"> <br />Wat zijn de verschillen? </div><div style="text-align: left;"><u>Tangzhong</u> (chinees) vereist het koken van meel en water in een pannetje tot een dikke pasta, dat je na afkoelen kunt gebruiken voor het brooddeeg. Het aandeel is hier kleiner (meestal 4-10%) dan bij de Japanse methode. Deze methode; <u>Yudane</u> (Japans) genaamd, is makkelijker doordat je alleen kokend water door het meel hoeft te roeren en het een nacht moet laten staan. Hierbij is de verhouding tussen het meel gebruikt voor het kookstuk en de rest van het gebruikte meel hoger, meestal 10-25% (tot wel 50%). Het wordt vaak gebruikt in combinatie met eieren, melk, boter en derg. ter verrijking van het deeg. Maar deze methode is ook heel geschikt voor bv. vegans want ook zonder allerlei andere broodverrijkers, heeft het gebruik van zo'n kookstuk al een heel groot effect.</div><div style="text-align: center;"><b style="text-decoration-line: underline;"><br /></b></div><div style="text-align: center;"><b style="text-decoration-line: underline;"><span style="color: #660000; font-size: large;">Shokupan met zwart sesamzaad</span> </b><span style="font-size: x-small;">(Japans melkbrood)</span></div><div style="text-align: center;">1 klein brood <div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPQGHVyIvsQ8QWk3iM0kE3sxrTjjJBr_wXKLo1voNkkgMXufwXWiKrJVylb_ex-QXGbAxvPCbnSH0s1j18UmOSOKrWfizqeQcY3DkdJjPgXYjpraxwm4vAVBL6cAYG2FTUnGjzJ44-1X4vjrDNiyx5wMLfHjYN2iqmDyJIfz6grz7yUYC1aeD/s4752/Black%20sesame%20shokupan%205%20(baked).JPG" imageanchor="1"><img border="0" data-original-height="3168" data-original-width="4752" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPQGHVyIvsQ8QWk3iM0kE3sxrTjjJBr_wXKLo1voNkkgMXufwXWiKrJVylb_ex-QXGbAxvPCbnSH0s1j18UmOSOKrWfizqeQcY3DkdJjPgXYjpraxwm4vAVBL6cAYG2FTUnGjzJ44-1X4vjrDNiyx5wMLfHjYN2iqmDyJIfz6grz7yUYC1aeD/w640-h426/Black%20sesame%20shokupan%205%20(baked).JPG" width="640" /></a></div></div><div><b>Yudane</b> (kookstuk) <br />75 g broodbloem <br />68 g kokend water <br /><br /><b>Deeg</b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vJcYIJDS_NRqqDGdYyI-NHNIyfoOEN9XB7rhGuNUrViHW4_lPKXFYGRkLJGWmGATdDiKBF1fkhTjfQEOrBLDz9u_s3tC9OONp5n1UxOfUpOaa0CU7SDwTgYEJ6PWzUDiYavQkF-SnWlhtG8IF72G0AExMlusUMKytmDJ-m3TgYYglFTJo4N8/s4752/Black%20sesame%20shokupan%202%20(before%20rising).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4752" data-original-width="3168" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vJcYIJDS_NRqqDGdYyI-NHNIyfoOEN9XB7rhGuNUrViHW4_lPKXFYGRkLJGWmGATdDiKBF1fkhTjfQEOrBLDz9u_s3tC9OONp5n1UxOfUpOaa0CU7SDwTgYEJ6PWzUDiYavQkF-SnWlhtG8IF72G0AExMlusUMKytmDJ-m3TgYYglFTJo4N8/s320/Black%20sesame%20shokupan%202%20(before%20rising).JPG" width="213" /></a></div></div><div>210 g broodbloem <br />90 g kamutmeel (of spelt of volkoren tarwemeel) <br />1 ¾ tl droge gist <br />2 ½ el lichtbruine basterdsuiker <br />2 el gemalen lijnzaad <br />225 g melk (vol of halfvol, ik heb havermelk gebruikt) <br />(Gebruik niet alles in 1 keer, houdt min. 30 g achter, en voeg dit eventueel later toe als het einddeeg te droog wordt) <br />15 g (vegan) boter, op kamertemperatuur <br /><br /><b>Zwarte sesampasta </b><br />14 g geroosterd zwart sesamzaad <br />12 g kristalsuiker <br />14 g ongezouten boter (of vegan margarine) <br />optioneel 1 tl koolstofpoeder (geschikt voor menselijke consumptie) <br /><br /><b>Topping </b><br />wat (plantaardige) melk om te bestrijken <br /><u><br />Dag vóór het bakken </u><br /><b>Maak de Yudane</b>: Doe 75 g broodbloem in een bakje en giet het kokende water erbij, meng goed met een spatel (of lepel). Dek goed af en zet het minstens 4 uur (of gedurende de nacht) in de koelkast.<br /> Het mengsel is eerst heel stijf, maar het zal de volgende morgen zacht en buigzaam zijn. Gebruik het meteen uit de koelkast.<br /> <br /><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldTtQkp9SahkuivQKxeZA6mFdE3Dicp-tPCV9OEa_IDZ6Gle0lGLAHpqb5qIK5ZhIXMYn-ij11euEH0Z_OTQLPTV60wK6t84mxU2WJbJEA4b1_5jEtHwlPDWlcC2qeqT_g07ZlBZ4qkMmrgRxuRXy4P38leH3EeIoJNuhbMX98Y-lHGAvfP4_/s4752/Black%20sesame%20shokupan%209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4752" data-original-width="3168" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldTtQkp9SahkuivQKxeZA6mFdE3Dicp-tPCV9OEa_IDZ6Gle0lGLAHpqb5qIK5ZhIXMYn-ij11euEH0Z_OTQLPTV60wK6t84mxU2WJbJEA4b1_5jEtHwlPDWlcC2qeqT_g07ZlBZ4qkMmrgRxuRXy4P38leH3EeIoJNuhbMX98Y-lHGAvfP4_/s320/Black%20sesame%20shokupan%209.JPG" width="213" /></a></div>Bakdag</u><br /><b>Maak de sesampasta</b>: doe alle ingrediënten hier voor in een kleine blender of een electrisch koffiemolentje en maal het tot een pasta. Zet apart. <br /><br /> Scheur of trek de Yudane in stukjes en voeg vervolgens bloem, meel, gist, suiker, lijnzaadpoeder en melk (niet alles in 1 x) in de kom van een standmixer. Begin met kneden op een lage stand (1 of 2), voeg na 7 minuten de boter toe in stukjes toe en kneed het nog een minuut of 8 verder. Je moet van het deeg een zo dun vliesje kunnen trekken met je handen zonder dat het scheurt, dan kan je verder gaan met het recept. <br /><br />Weeg het deeg en verdeel het in een 1/3 stuk en een 2/3 stuk. Doe het kleinste stuk terug in de mixerkom en voeg de sesampasta erbij. Kneed tot het een egaal deeg is.<br /><br /> Leg zowel het donkere als het lichte deeg (apart) in ingevette kommen en dek deze af. Laat de beide degen rijzen op een warme plek tot ongeveer verdubbeld. <br /><br /> Rol daarna het lichte deeg met een deegroller uit tot een rechthoek van ongeveer 20 x 30 cm. <br /><br />Rol het donkere deeg uit tot een rechthoek van 20 x 15 cm. Plaats dit dan op 1 helft van het lichte deeg, vouw de andere helft eroverheen, zodat het donkere deeg is ingesloten in het lichte deeg. <br /> Steek met een deegsteker (of mes) dit deeg dwars in tweeën en leg de twee delen op elkaar. Rol het deeg dan weer uit tot 20 x 30 cm. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuWLce1Dq8ne7gLDjVfGxhXtQE1nw0dNbZW_7l8PtJcUWUyiyMW8NL-xZv06a0yPAnF1M6riMlpZH9p_dL1IXnWMyk1GZ_rg5uEJUG4tueP2tzG6YGef8SA_mjjGbLI6qgSAMI0DM1iXD_qQLMC7V3Ni04VdwdGedXLp5R4aT04L-1mpR3cpi/s4039/Black%20sesame%20shokupan%203%20(after%20rising).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4039" data-original-width="2692" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuWLce1Dq8ne7gLDjVfGxhXtQE1nw0dNbZW_7l8PtJcUWUyiyMW8NL-xZv06a0yPAnF1M6riMlpZH9p_dL1IXnWMyk1GZ_rg5uEJUG4tueP2tzG6YGef8SA_mjjGbLI6qgSAMI0DM1iXD_qQLMC7V3Ni04VdwdGedXLp5R4aT04L-1mpR3cpi/s320/Black%20sesame%20shokupan%203%20(after%20rising).jpg" width="213" /></a></div>Herhaal dit doormidden steken, opstapelen, en uitrollen nog 2x.<br />(kijk eventueel bij de foto’s op de site van <a href="https://amessykitchen.blogspot.com/2024/02/black-sesame-shokupan-bbb.html">A Messy Kitchen van Kelly</a>) <br /><br /> Je hebt nu een lap uitgerold deeg met veel laagjes van ongeveer 20 x 30 cm.Verdeel deze in 3 stroken van 20 x 10 cm. Draai deze stroken (als een wokkel) en vlecht ze daarna samen.<br />Vet een bakblik in van ongeveer 11 x 20 cm en leg de vlecht erin. <br />Dek af met ingevet plastic folie en laat op een warme plaats rijzen tot het in volume verdubbeld is. <br /><br /> Verwarm ondertussen de oven voor op 180°C en bak het brood als het gerezen is ongeveer 30 minuten tot het goudbruin is en gaar (kerntemperatuur moet minimaal 90° C zijn).<br /><br /> Laat het brood uit het blik afkoelen op een rooster. Laat het brood volledig afkoelen voor je het snijdt. Eet smakelijk!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunGj0UJGpS_Ep8UoSBIqeUpsSajYU9zh90BoJYuesBt3Bso7jy-EQOwdHAgjmbUWAYOcx_q3YrylskCfbGJntC52uiVQrHn_DoS8mThfaRS-QAXoxf03JjTTF9TzMHb7UT-_2O7fD9IIEySAZc48LKOQ5UoWUNkYlHI8UBo1_EqMqfxDfPoN7/s4752/Black%20sesame%20shokupan%208%20(slice).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4752" data-original-width="3168" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunGj0UJGpS_Ep8UoSBIqeUpsSajYU9zh90BoJYuesBt3Bso7jy-EQOwdHAgjmbUWAYOcx_q3YrylskCfbGJntC52uiVQrHn_DoS8mThfaRS-QAXoxf03JjTTF9TzMHb7UT-_2O7fD9IIEySAZc48LKOQ5UoWUNkYlHI8UBo1_EqMqfxDfPoN7/w426-h640/Black%20sesame%20shokupan%208%20(slice).JPG" width="426" /></a></div><br /><div><br /></div><div style="text-align: center;">________________________________________________________<br /></div><div><br /></div><div>The Bread Baking Bakes:</div><div><ul style="font-family: Merriweather, Georgia, serif; font-size: 16px; text-align: justify;"><li style="text-align: justify;"><span style="background-color: white;"><a href="https://amessykitchen.blogspot.com/2024/02/black-sesame-shokupan-bbb.html">A Messy Kitchen</a> - Kelly</span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://etherwork.net/blog/bbb-february-2024/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">Blog from OUR Kitchen</a> – Elizabeth<br /></span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://wandasue22.blogspot.com/2024/02/babes-bake-gneiss-bread.html" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">Judy’s Gross Eats</a> – Judy</span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://www.mydiversekitchen.com/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">My Diverse Kitchen</a> - Aparna</span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://www.breadexperience.com/marbled-black-sesame-shokupan-yudane-bread" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">Bread Experience</a> - Cathy</span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://thymeforcookingblog.com/2024/02/black-sesame-shokupan/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">Thyme for Cooking</a> - Katie</span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://my-kitchen-in-half-cups.com/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; outline: 0px; text-decoration-line: none;" target="_blank">My Kitchen in Half Cups </a>- Tanna</span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://feedingmyenthusiasms.blogspot.com/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">Feeding My Enthusiasms</a> - Elle </span></span></li><li style="text-align: justify;"><span style="background-color: white;"><span style="color: #783f04;"><a href="https://www.karenskitchenstories.com/2024/02/black-sesame-shokupan-japanese-milk.html" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-decoration-line: none;" target="_blank">Karen's Kitchen Stories</a> - Karen</span></span></li></ul></div><p></p></div>Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com2tag:blogger.com,1999:blog-35589098.post-66554686042059402282019-10-26T16:34:00.003+02:002024-03-03T21:58:27.568+01:00Herst en winter; perfect voor de slowcooker!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8jR3hZX5a0Us5UuofQElGVbzLOTNLU6IEPE9XfQa3M30qifM9jCLxe0Jo9y_5etmSXJvgmBNgwuNFz5SFBM9cbTgHGKq0EQf8_Ygbbtk92Vq1BBFOfSwPSITEl8kGY59DYZ8/s180/.+Slow+cooker.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="180" data-original-width="180" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8jR3hZX5a0Us5UuofQElGVbzLOTNLU6IEPE9XfQa3M30qifM9jCLxe0Jo9y_5etmSXJvgmBNgwuNFz5SFBM9cbTgHGKq0EQf8_Ygbbtk92Vq1BBFOfSwPSITEl8kGY59DYZ8/s0/.+Slow+cooker.jpg" width="180" /></a></div>Ik heb mijn slowcooker al jaren, een Russell & Hobbs met twee vakken van samen ruim 6 liter, die je na gebruik echt niet op je aanrecht laat staan, want het is echt een joekel. Hij verdween dan ook in de garage op een plank en ik heb er jaren niet meer naar omgekeken. Ik was eigenlijk van plan hem te verkopen, omdat ik dacht dat ik hem waarschijnlijk toch niet meer zou gaan gebruiken na al die tijd.<br />
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<span face=""arial" , "sans-serif"" style="line-height: 115%;">Pas verscheen bij uitgeverij Good Cook het nieuwe boek van <a href="https://www.kookwinkel.nl/slow-cooked-healthy-100-gezonde-gerechten-uit-de-slowcooker?sqr=slow%20cooked&" target="_blank"><b>Ross Dobson: “Slow cooked healthy</b>”</a> met daarin 100 gezonde gerechten uit de slowcooker. En zo kon ik niet alleen het boek testen en gezonde gerechten maken (en eten), maar ook uitvinden of ik die slowcooker nu wel of niet zou houden, ruilen of verkopen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQEkWBH3yPjdnK-yK_N4tqmUN34ddWPyuYFSEmI3h-Mk0AS6AFU7a8kfFwPC8z0Qgk_DlnK5QuVCPUBZaKASNI_W5BqGpKrVYN_8IIff_To-DQU2WnrU5-s6ltlaXzim5NEo/s1600/boek.png" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1042" data-original-width="728" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQEkWBH3yPjdnK-yK_N4tqmUN34ddWPyuYFSEmI3h-Mk0AS6AFU7a8kfFwPC8z0Qgk_DlnK5QuVCPUBZaKASNI_W5BqGpKrVYN_8IIff_To-DQU2WnrU5-s6ltlaXzim5NEo/s320/boek.png" width="223" /></a><b style="mso-bidi-font-weight: normal;">Eerste indruk van het boek</b>:<br />
<span style="mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-latin;">•</span> Het boek is uitgevoerd met een zacht kaft (geen hardcover), het nadeel daarvan is dat het soms moeilijk open blijft liggen en dat is als je aan het koken bent lastig. Maar omdat hardcovers vaak duurder zijn is het voor de koper toch prettig dat er ook softcovers zijn. </div>
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• De recepten zijn overzichtelijk, met voorbereidings- en bereidingstijd. De tijden zijn hier nog belangrijker dan bij een gewoon kookboek, omdat je natuurlijk op tijd moet starten om het rond het avondeten klaar te hebben.</div>
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• De foto’s zijn prachtig en op een paar na, hebben alle recepten een pagina-grote foto gekregen. Altijd heerlijk om naar te kijken en om geïnspireerd te raken...en trek.<br />
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<u>Opbouw van het boek</u>:</div>
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<b style="mso-bidi-font-weight: normal;">- Start: De magie van de Slowcooker</b>.</div>
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<span style="mso-spacerun: yes;"> </span>Er wordt verteld over hoe een slowcooker werkt, het gebruik en dergelijke. Lees het, want het bevat goede tips die je van pas zullen komen. Bijvoorbeeld dat je niet of zo min mogelijk de deksel open moet doen, dat je van bijv. vlees al het vet (& vel) zoveel mogelijk moet wegsnijden, omdat in een Slowcooker het niet weg kan en wil je gezonder en met minder Calorieën eten moet je het vooraf verwijderen. Het wordt namelijk niet droog in een slowcooker, omdat het langzaam gaart en het vocht ook niet verdwijnt. Uit bepaalde groenten kan veel water vrij komen, en om de smaak niet te verliezen, voegt de auteur smaak toe met bijv. veel specerijen, vis- en sojasaus, zodat het boordevol smaak zit. </div>
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Dit zijn de vier pagina’s en dan gaan we meteen verder met de recepten. Heel fijn, want daar komen we tenslotte voor.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0yW9VkrXpNDwM7oAqzMAEJ2A-Ge0ciwVKe8O5G3FgMUAOP1cB4oeWLwxOXmcit55jRC4u-SfuRdivj2EJRcaQBDOp4zs9lEEHPNtMMPJCVUQZmDq1zNCzq19tFV_K-eGpI_O/s1600/Indiaas+gekruide+groenten.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0yW9VkrXpNDwM7oAqzMAEJ2A-Ge0ciwVKe8O5G3FgMUAOP1cB4oeWLwxOXmcit55jRC4u-SfuRdivj2EJRcaQBDOp4zs9lEEHPNtMMPJCVUQZmDq1zNCzq19tFV_K-eGpI_O/s320/Indiaas+gekruide+groenten.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indiaas gekruide groenten</td></tr>
</tbody></table>
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Het boek is verdeeld in <b style="mso-bidi-font-weight: normal;">6 hoofdstukken met recepten</b>.</div>
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- Zondagse diners</div>
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- Doordeweekse maaltijden</div>
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- Aanzetten en vergeten</div>
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- Soepen</div>
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- Curry’s</div>
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- Bijzondere gerechten voor zaterdagavond</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u>Zondagse diners</u>.<br />
</b>Persoonlijk snap ik niet helemaal, waarom dit specifiek zondagse diners zijn. De recepten gaan van Shakshuka (pittig gerecht met ei en tomaat) naar Aziatische groentestoofpot met dashi en mihoen, en van Harira (een dikke Marokkaanse soep die meestal gegeten wordt na een vastendag tijdens de Ramadan) naar <i style="mso-bidi-font-style: normal;">Indiaas gekruide groenten</i> (zie foto). Ze zouden wat mij betreft ook in het tweede hoofdstuk kunnen zijn. Wat je wel meteen in de gerechten ziet, dat er smaak in zit, veel specerijen en kruiden, lekker.<br />
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<b style="mso-bidi-font-weight: normal;"><u>Doordeweekse maaltijden</u></b>.</div>
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In dit hoofdstuk o.a. de frisse linzenschotel met aardappels en kikkererwten die ook de voorkant van het boek siert. Verschillende stoofschotels met groenten, kip, varkens- of rundvlees, maar ook recepten met octopus of mosselen. Of hoe klinkt kip “shoarma”, kalfsgehaktballen met spinazie en kikkererwten of Bolognese met rigatoni.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuP_zHdx7aaHtXQJgmOJDQPGXfxJ0J1PzJv3TBz3XSkACV5xCnI_FqAgqtSlhZELyG3-e5c8zdgSoqKs5_hj3MuDzp5nqMPlrZdCGRh1AVPIDTB0qLb7fTpVbqBnYnnK5emZhY/s1600/Kerriesoep+van+bloemkool%252C+knolselderij+%2526+yoghurt+%2528109%2529.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuP_zHdx7aaHtXQJgmOJDQPGXfxJ0J1PzJv3TBz3XSkACV5xCnI_FqAgqtSlhZELyG3-e5c8zdgSoqKs5_hj3MuDzp5nqMPlrZdCGRh1AVPIDTB0qLb7fTpVbqBnYnnK5emZhY/s320/Kerriesoep+van+bloemkool%252C+knolselderij+%2526+yoghurt+%2528109%2529.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kerriesoep van bloemkool, knolselderij <br />
en yoghurt</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u>Aanzetten en vergeten<o:p></o:p></u></b></div>
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Dit zijn hoofdzakelijk gerechten die je op de lage stand van de slowcooker bereidt en dan zo’n 6 tot 10 uur onderweg zijn. Ideaal dus als je je avondeten klaar wil hebben als je thuis bent, alles ’s morgens in de pan en aanzetten en vergeten dus. Ik noem een paar voorbeelden zoals Rokerige stoofpot van bonen, mais en kip, gemengde bonen met cajunkruiden of stoofvlees met zoete aardappel en geurige specerijen. Dat klinkt toch heerlijk. Je kunt eventueel de avond ervoor al vast ingrediënten schoonmaken, snijden en dergelijke, zodat je ’s morgens er niet veel werk aan hebt.</div>
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<b style="mso-bidi-font-weight: normal;"><u>Soepen<o:p></o:p></u></b></div>
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De meeste recepten uit dit hoofdstuk duren zo’n 3 à 4 uur en soepen lenen zich erg goed voor de bereiding in een slowcooker. Neem nou Kippensoep met kikkererwten geïnspireerd op een Marokkaanse souk, gemaakt met kipfilet, tomaat en heel veel heerlijke specerijen. En hoewel in veel van de recepten peulvruchten zitten, (want gezond!) is dat echt niet altijd zo, zo is er bijv. Pittige & zure noedelsoep met veel verschillende paddenstoelen en tofu. Of de soep van rijst en kip met sla en citroen, een verrassende combinatie in een soep, soep met kipdumplings, Aziatische groenten en mie. Uit dit hoofdstuk heb ik de <i style="mso-bidi-font-style: normal;">Kerriesoep van bloemkoop, knolselderij en yoghurt</i> (zie foto) gemaakt, die echt heerlijk was. Zelf gebakken naanbrood erbij en klaar ben je.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_mTMkHsrZyoH6Mds6vkJyZ8VE6mFK0oGWLW7gOLhROqR5fHNieCtWuKrQ_sJJ-7Wlz4iM9OwxqUWBTNHBSsbfo4NHBQgB5FK3oTqPFtFL2elstFrWNikn6CYfinHC2MCna3z/s1600/Korma+van+groenten+%2528139%2529.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_mTMkHsrZyoH6Mds6vkJyZ8VE6mFK0oGWLW7gOLhROqR5fHNieCtWuKrQ_sJJ-7Wlz4iM9OwxqUWBTNHBSsbfo4NHBQgB5FK3oTqPFtFL2elstFrWNikn6CYfinHC2MCna3z/s320/Korma+van+groenten+%2528139%2529.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Korma van groenten</td></tr>
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<b style="mso-bidi-font-weight: normal;"><u>Curry's<o:p></o:p></u></b></div>
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O wat een heerlijk hoofdstuk voor de curryliefhebber. Zeer gevarieerd:Vietnamese curry van kip en zoete aardappel, curry van spinazie, erwten en paneer, Sri Lankaanse cashewnotencurry, <i style="mso-bidi-font-style: normal;">Korma van groenten</i> (zie foto) hierbij wel opletten dat je de stukken niet te groot snijdt, anders wordt de garingstijd langer, Lamscurry met honderd amandelen en boterkip light (met maar 1 eetlepel boter!). Dus ook hier vegetarische recepten. Naast de Groentenkorma heb ik uit dit hoofdstuk ook de <i style="mso-bidi-font-style: normal;">Kip Ladakhi</i> gemaakt, daarvan mag ik hieronder het recept geven. Een supermalse kip in een heerlijke saus, een aanrader.</div>
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Tot slot <b style="mso-bidi-font-weight: normal;"><u>Bijzondere gerechten voor zaterdagavond</u></b></div>
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In dit laatste hoofdstuk vinden we zeer uiteenlopende gerechten van Polenta met paddenstoelen, rode peper en Parmezaanse kaas tot Gestoomde zalm met friszure aardappels en broccoli. Ossobucco, runderstoof, paddenstoelenragù en pompoen-kikkererwtentagine. Natuurlijk hoef je je niet te beperken tot de zaterdag!</div>
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Eet smakelijk!</div>
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<o:p> </o:p> </div>
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Wat vind ik van het boek:<br />
<b style="mso-bidi-font-weight: normal;"><u>Pluspunten:<o:p></o:p></u></b></div>
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• Meteen na de 4 pagina’s introducties begint het boek met recepten! Heel fijn, want ik vind wel eens dat er erg veel beginpagina’s zijn in sommige kookboeken met niet altijd erg beknopte beschrijvingen voor de recepten starten.</div>
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• Gezonde recepten met weinig vet, groenten, vooral peulvruchten. En veel recepten zijn vegetarisch, veganistisch (of makkelijk vegan te maken) en/of glutenvrij.</div>
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• Er zijn een groot aantal glutenvrije, vegetarische en veganistische recepten in het boek. Bij elk recept staat dit duidelijk onder de ingrediëntenlijst, zo kan je snel een recept uitkiezen dat bij jouw eetstijl past.</div>
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• De recepten zijn duidelijk, zeer gevarieerd: ze komen van rondom de wereld. Eenvoudige gerechten, maar ook gerechten met veel ingrediënten, vooral als er specerijen bij zitten.</div>
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• De gebruikte ingrediënten zijn makkelijk verkrijgbaar in (grote) supermarkten</div>
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• Veel smaak door de vele specerijen en kruiden.</div>
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<b style="mso-bidi-font-weight: normal;"><u>Minpunten</u></b><br />
• <i style="mso-bidi-font-style: normal;">Eetlepel wijkt af</i>. Nadat ik al een aantal recepten had uitgeprobeerd zag ik, in de colofon achterin, staan dat de eetlepel die er gebruikt in dit boek wordt er één is van 20 ml (= 4 theelepels), dat is bij ons normaal niet zo, want een eetlepel is hier 3 theelepels (15 ml). Dus daar moet je zelf op letten dat je er een extra <span style="mso-spacerun: yes;"> </span>theelepel bij gooit als er een eetlepel staat. Dat is toch wel lastig, het zou me niets verbazen dat mensen dat nooit zien als ze er uit koken, want wie gaat er meteen de colofon bestuderen? Dat zou eigenlijk bij de vertaling van de receptuur meteen meegenomen moeten worden of op zijn minst heel duidelijk en opvallend ergens in het begin van het boek moeten staan.</div>
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<o:p> </o:p>• Jammer dat het boek <i>niet goed open blijft liggen</i>, doordat het een softcover is. Er zit natuurlijk wel wat in om de kosten van een boek laag te houden, maar voor een kookboek is dit voor mij toch een min punt. Ik kan aanbevelen een handige kookboekstandaard te kopen, die je gewoon op je aanrecht kan zetten, zodat het boek nooit dichtvalt als je net je handen nat of vies hebt en iets wil nakijken.</div>
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<b>Conclusie</b>: De grote variatie in recepten die uit alle windstreken komen en de nadruk op smaak en gezondheid maken dit een heerlijk boek. Mijn slowcooker wordt voorlopig niet verkocht, maar gebruikt!<br />
Heb jij nog ergens een slowcooker staan waar je niet meer naar om kijkt, stof hem af en ga aan de slag, het is er de perfecte tijd van het jaar voor. Ja, je moet het plannen, dat is voor de één makkelijker dan de ander, maar dat gaat vast lukken. Denk er even aan dat de eetlepel 20 ml is (ipv 15) en alles komt goed. Heel veel langzaam kookplezier!<br />
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Begin eens met dit overheerlijke kipgerecht uit Ladakh in het noorden van India, heerlijk geurig van de specerijen en supermalse kip. Eet smakelijk!</div>
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<div style="text-align: center;">
<b><span style="color: #660000; font-size: large;">Kip Ladakhi</span></b></div>
<div style="text-align: center;">
(voor 4 personen)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWLyougdsQSq4to1aOMT3cgVtdp3ytqRnp3Gp5L2GUSrvFZgLn4UBv_RR5eEKxa5mNJf0Dz_KptU1dVsMMbmkCPwZpkfMkyfpQQcLp27GZuYSMiAQ4wB26cwXLOX6-pvhCIQF/s1600/Kip+Ladakhi+%2528153%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWLyougdsQSq4to1aOMT3cgVtdp3ytqRnp3Gp5L2GUSrvFZgLn4UBv_RR5eEKxa5mNJf0Dz_KptU1dVsMMbmkCPwZpkfMkyfpQQcLp27GZuYSMiAQ4wB26cwXLOX6-pvhCIQF/s640/Kip+Ladakhi+%2528153%2529.JPG" width="426" /></a></div>
<div style="text-align: center;">
(recept <a href="https://docs.google.com/document/d/1088HnkXTOeQkrpVqYPnxRw8LOyaPa7yaai6LAhewGLY/edit?usp=sharing" target="_blank">PRINTEN</a>)</div>
Voorbereiding 20 minuten / bereiding ongeveer 4 uur / *glutenvrij<br />
6 kippendijfilets<br />
1 grote ui in stukken<br />
1 tenen knoflook, in stukken<br />
1 el gemberwortel, fijngeraspt<br />
2 grote groene pepers, in stukken<br />
1 tl fijn zeezout<br />
1/4 tl gemalen zwarte peper<br />
2 el olijfolie <span style="font-size: x-small;"><i>(dit moet dus zijn 2 el + 2 tl olijfolie = 40 ml)</i></span><br />
400 g tomatenblokjes uit blijk<br />
1 tl komijnpoeder<br />
1/2 tl chilipoeder (of naar smaak)<br />
1/2 tl mosterdzaad<br />
1/2 tl komijnzaad<br />
wilde rijst (of basmatirijst) om erbij te serveren<br />
handvol korianderblaadjes, ter garnering<br />
<br />
Verwijder al het vet van de kippendijfilets. Snijd iedere filet in tweeën en leg ze tot gebruik in de koelkast.<br />
Verwarm je slowcooker voor tot de hoge stand.<br />
<br />
Meng de ui met de knoflook, gember, groene peper, het zeezout en de zwarte peper in de kom van een keukenmachine. Schenk er 1 el olijfolie (<span style="font-size: x-small; font-style: italic;">20 ml in dit boek)</span> en maal het uienmengsel tot een gladde pasta, schraap een paar keer langs de wanden van de kom. Schep de uienpasta in de pan van de slowcooker. Voeg de tomatenblokjes, het komijnpoeder en chilipoeder toe, leg het deksel op de pan en kook de saus 2 uur zodat de smaken op elkaar kunnen inwerken.<br />
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Roer de saus goed door, werk snel om te voorkomen dat er te veel warmte verloren gaat en voeg de kip toe. Duw de stukke kip voorzichtig in de saus zodat ze helemaal bedekt zijn. Leg het deksel op de pan en kook de saus en de kip 2 uur, tot de kip wit en helemaal gaar en de saus gebonden is. Zet de slowcooker op de lage stand en laat het deksel op de pan.<br />
<br />
Verhit de resterende olijfolie in een kleine koekenpan op hoog vuur en strooi het mosterdzaad en komijnzaad in de pan. Schenk de olie met het zaad, zodra het zaad poft en sist, over de kip in de slowcooker en roer door.<br />
Serveer de kip Ladakhi, gegarneerd met korianderblaadjes, op een bedje van wilde of basmati rijst.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXB0R0IUKTSMV4Qhi4zzAPc5_yTgpirlDXQRDn7qUe3ctDGBOSMWAHyJ2tut97IqQ0chZg8xNg_CvCay1WlUFdDWG-y4bC2xTCLTrxEx_1JKf3JQ7_mUXkZRM4n6jUDAd4eXI/s1600/.Ross+Dobson+-slow+cooked+healthy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="438" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXB0R0IUKTSMV4Qhi4zzAPc5_yTgpirlDXQRDn7qUe3ctDGBOSMWAHyJ2tut97IqQ0chZg8xNg_CvCay1WlUFdDWG-y4bC2xTCLTrxEx_1JKf3JQ7_mUXkZRM4n6jUDAd4eXI/s320/.Ross+Dobson+-slow+cooked+healthy.jpg" width="250" /></a></div>
<span style="font-size: large;"><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: right;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Een exemplaar van dit boek heb ik ontvangen van uitgeverij Good Cook om een recensie over te schrijven, met dank. Deze mening is mijn eerlijke en onbeïnvloedde mening, na het boek uitgebreid bekeken en gebruikt te hebben. De foto's van de gerechten zijn niet de foto's uit het boek, maar mijn eigen foto's.</span></i><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;" />
</span> <span style="font-size: large;"><br />
</span> <span style="font-size: medium;">Titel: <b><span style="color: #b45f06;">Slow cooked healthy</span></b></span><br />
<span style="font-size: medium;">100 gezonde gerechten uit de slowcooker</span><br />
<span style="font-size: medium;">Auteur: Ross Dobson</span><br />
<span style="font-size: medium;">prijs € 23,50</span><br />
<span style="font-size: medium;">208 blz.</span><br />
<span style="font-size: medium;">formaat: 20 x 25,5 cm</span><br />
<span style="font-size: medium;">Paperback</span><br />
<span style="font-size: medium;">ISBN 978 94 6143 217 9 \ NUR 440</span><br />
<span style="font-size: medium;">verschenen: oktober 2019</span><span style="font-size: large;"><br />
</span>Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-10562390260926552082019-07-12T17:10:00.000+02:002019-07-12T17:10:37.505+02:00Zomer = IJs = een keer vegan<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yLkVnJPQ3J9MxmkYEmBw6oblscodVViDZJMavJWl63AYP0cqDWyZ9PZ4lIC91NSbO3WnfXMuazd1unF7ppOEfbbBS_oUJxvVGaDiRwWQQ7Zz7W-CSsivkWiiTm_qxp_hV4Uu/s1600/altijd+iets+lekkers+pakket.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1030" data-original-width="1600" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yLkVnJPQ3J9MxmkYEmBw6oblscodVViDZJMavJWl63AYP0cqDWyZ9PZ4lIC91NSbO3WnfXMuazd1unF7ppOEfbbBS_oUJxvVGaDiRwWQQ7Zz7W-CSsivkWiiTm_qxp_hV4Uu/s320/altijd+iets+lekkers+pakket.jpg" width="320" /></a></div>
<span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Vandaag nog een keer een recept met een paar van de mooie producten uit het pakket van "<a href="https://www.thenuthouse.nl/" target="_blank">The Nuthouse</a>" (altijd iets lekkers!) waar je online o.a. </span><span style="font-family: arial; white-space: pre-wrap;">noten, pinda's en gedroogde vruchten kan kopen</span><span style="font-family: arial; white-space: pre-wrap;">.</span><br />
<span style="font-family: arial; white-space: pre-wrap;"><br /></span>
<span style="font-family: arial; white-space: pre-wrap;">En de </span><a href="https://www.thenuthouse.nl/product/medjoul-dadels/" style="font-family: arial; white-space: pre-wrap;" target="_blank">medjoul dadels</a><span style="font-family: arial; white-space: pre-wrap;"> zagen er zo prachtig uit, dat ik daar zeker wat mee wilde doen. Ze worden vaak gebruikt als zoetmaker in suikervrije recepten en vegan recepten. En omdat er ook nog rauwe (=ongebrande) cashewnoten in het pakket zaten, leek het me een leuk idee om er vegan-ijs mee te maken. Geen ei, room of koemelk. </span><br />
<span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Ik ben wel gewend om koemelkvrij te koken en te bakken, vanwege onze zoon die daar allergisch voor is. </span><span style="font-family: arial; white-space: pre-wrap;">Tegenwoordig gaat dat steeds makkelijker omdat er veel vervangers (bijv. div. soorten notenmelk) en veganproducten op de markt zijn en bovendien wordt het steeds beter aangegeven op de verpakking. </span><br />
<span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Zo zag ik ook wat <a href="https://www.thenuthouse.nl/product/dadelspread-salted-date-caramel-280-gram/" target="_blank">potten broodbeleg</a> op de site van <a href="https://www.thenuthouse.nl/" target="_blank">The Nuthouse</a>, die waarschijnlijk ook een goede karamelswirl zouden kunnen maken. Maar aangezien die pot niet in het pakket zat, heb ik het zelf gemaakt met de dadels. Ik heb het ijs een paar keer moeten maken, omdat het goed te krijgen. En met goed bedoel ik dat de romigheid en zoetheid van gewoon roomijs aanwezig moet zijn en deze versie is zeker geslaagd. De geroosterde pecannoten stonden klaar... maar ik heb ze vergeten om ze voor de foto erover te strooien. </span><span style="font-family: arial; white-space: pre-wrap;">Wel jammer dat de zomer zich net deze week van zijn natte kant laat zien, maar ook dan zal dit ijs je wel smaken.</span><br />
<span style="font-family: arial; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: #e36c0a; font-family: "arial"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Vegan ijs met gezouten karamelsaus</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">(iets minder dan 1 liter ijs)</span><br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq-OwlmI7bvE6w0nd9v2ORB3jMJHpWGSw0uffRzWHy3g2DMcqTxFzcsm7GYF4RIbGjNy9Rst2kqK2RCcoiq6OPAW-LCuF0y1RohMZnZuWqP8XMGj_CqK8oZJMDeo1LkwUdUw5/s1600/Vegan+ijs+met+gezouten+karamel+..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtq-OwlmI7bvE6w0nd9v2ORB3jMJHpWGSw0uffRzWHy3g2DMcqTxFzcsm7GYF4RIbGjNy9Rst2kqK2RCcoiq6OPAW-LCuF0y1RohMZnZuWqP8XMGj_CqK8oZJMDeo1LkwUdUw5/s640/Vegan+ijs+met+gezouten+karamel+..JPG" width="426" /></a></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 10pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(recept </span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;"><a href="https://docs.google.com/document/d/10vZ-y1p6-Jm68vIdr9_bYr5bbEISzWYBSXbka8X66yw/edit?usp=sharing" target="_blank">PRINTEN</a></span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 10pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">)</span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
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<b>voor de gezouten
karamel</b>:<span style="font-size: 13.5pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial;"><o:p></o:p></span></div>
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125 g<a href="https://www.thenuthouse.nl/product/medjoul-dadels/" style="text-decoration: none;"><span style="color: black; text-decoration-line: none;"> </span><span style="color: #1155cc;">medjoul
dadels</span></a> (ongeveer 5), ontpit, in stukken en 20 minuten geweekt in 100 g kokend water<o:p></o:p></div>
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2 el ahornsiroop<o:p></o:p></div>
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2 el kokosbloesemsuiker (of donkerbruine basterdsuiker)<o:p></o:p></div>
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¼ tl zeezout (of iets meer naar smaak)<o:p></o:p></div>
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<br /></div>
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<b>voor het ijs</b>:<o:p></o:p></div>
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170 ongebrande<a href="https://www.thenuthouse.nl/product/cashewnoten/" style="text-decoration: none;"><span style="color: black; text-decoration-line: none;"> </span><span style="color: #1155cc;">cashewnoten</span></a>,
1 nacht geweekt in koud water en afgegoten<o:p></o:p></div>
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400 ml kokosmelk<o:p></o:p></div>
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4 el ahornsiroop<o:p></o:p></div>
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2 el witte basterdsuiker<o:p></o:p></div>
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2 el kokosolie<o:p></o:p></div>
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1 tl vanille-extract<o:p></o:p></div>
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<br /></div>
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<b>voor decoratie</b>:<o:p></o:p></div>
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50 g geroosterde<a href="https://www.thenuthouse.nl/product/pecannoten/" style="text-decoration: none;"><span style="color: black; text-decoration-line: none;"> </span><span style="color: #1155cc;">pecannoten</span></a>,
in stukken gehakt of gebroken (optioneel)<o:p></o:p></div>
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<br /></div>
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<b>verder nodig</b>:<o:p></o:p></div>
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een ijsmachine<o:p></o:p></div>
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<br /></div>
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<b>Vooraf</b>:<o:p></o:p></div>
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- Als je geen zelfvriezende ijsmachine hebt,
plaats dan ruim 24 uur van te voren de vriesbak van je ijsmachine in de
diepvriezer.<o:p></o:p></div>
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">- Zet de avond van te
voren de cashewnoten in het water om te weken (zie ingrediëntenlijst)</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxVi1kW4p0WcXXERZ5xfW2X6B_E7rGTd4llGBYgwYRrMzdV-t0qEibtNXX5xnnjb3a5fku9ruVrH8yi0cTX3UrpaWlwvxBD2fcckAjurm5ZKkqZjScLfF4gwBtnXUJs1PlQXA/s1600/Vegan+ijs+met+gezouten+karamel+-.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxVi1kW4p0WcXXERZ5xfW2X6B_E7rGTd4llGBYgwYRrMzdV-t0qEibtNXX5xnnjb3a5fku9ruVrH8yi0cTX3UrpaWlwvxBD2fcckAjurm5ZKkqZjScLfF4gwBtnXUJs1PlQXA/s400/Vegan+ijs+met+gezouten+karamel+-.JPG" width="266" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="font-size: 10pt;">Werkwijze:</span></b><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 10pt;">Maak de karamelsaus door alle ingrediënten (inclusief het weekwater) glad te malen met een staafmixer. Dek af en zet apart.</span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 10pt;">Doe alle ingrediënten voor het ijs, behalve de pecannoten, in een hoge beker (van 1 liter) en maal het met de staafmixer tot het glad is. Dit kan best even duren voordat de noten ver genoeg verpulverd zijn. Als je het te kort doet, wordt het ijs te korrelig, dus neem de tijd. Ik probeerde het ook in een blender, maar dat resultaat vond ik wat slechter qua gladheid.</span></div>
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<br /></div>
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<span style="font-size: 10pt;">Giet het in je ijsmachine en draai het ijs tot het stevig is (bij mij was dat ongeveer 15-20 minuten). Schep in een diepvriesdoos. Giet/schep de karamelsaus in een paar dikke lijnen over het ijs en schep met een lepel het hier en daar om of draai met een mes de saus en ijs wat door elkaar. Meng het niet te veel, je moet ‘swirls’ van de saus door het ijs zien lopen. Plaats dan in de vriezer om nog wat verder op te stijven.</span><span style="font-family: "arial" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-size: 10pt;">Haal de doos voor serveren een poosje uit de vriezer tot het ijs goed schepbaar is. </span><span style="font-size: 10pt;">Schep in schaaltjes, bestrooi met de geroosterde stukjes pecannoot en geniet van jezelf gemaakte ijs. Fijne zomer!</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "arial" , sans-serif; font-size: 10pt; line-height: 115%;"><br />
</span></i></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "arial" , sans-serif; font-size: 10pt; line-height: 115%;">bron: eigen recept: @Lien (notitievanlien)<br /><br />TIP: Voor een ander recept met de producten van "<a href="https://www.thenuthouse.nl/" target="_blank">The Nuthouse</a>" kijk <a href="https://notitievanlien.blogspot.com/2019/07/going-nuts.html" target="_blank">hier</a>.</span></i></div>
</div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com3tag:blogger.com,1999:blog-35589098.post-87755601392440763522019-07-04T19:36:00.002+02:002019-07-04T19:48:04.097+02:00Going nuts<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlCqw5-FDgj_5MSoiX1fd1h10nQEtD8iSDAQUp-kp3w5CeXvr5rGsO_Oz4FAJptVQapstBNC3iC3QjyYXjzBmUuAcXpyNvcWVP0xTEpuWz7KCqsc8rpovY-Y-txZ-T_b72DtM/s1600/altijd+iets+lekkers+pakket.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1030" data-original-width="1600" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlCqw5-FDgj_5MSoiX1fd1h10nQEtD8iSDAQUp-kp3w5CeXvr5rGsO_Oz4FAJptVQapstBNC3iC3QjyYXjzBmUuAcXpyNvcWVP0xTEpuWz7KCqsc8rpovY-Y-txZ-T_b72DtM/s320/altijd+iets+lekkers+pakket.jpg" width="320" /></a>Dit bericht zat al een klein weekje in de maak, maar ik kreeg ineens een soort zomergriepje, nooit eerder gehad, maar buiten (en binnen bijna ook) 30ºC en dan ook nog koorts, nee dat is niet fijn.<br />
<br />
Maar nu ben ik er weer klaar voor, deze keer een samenwerking met "<a href="https://www.thenuthouse.nl/" target="_blank">The Nuthouse</a>" die op markten staan met verse noten, pinda's en gedroogd fruit, maar je kan de producten ook online kopen. Ze stuurden mij een dik pakket met een selectie van hun producten om eens uit te proberen. En eerlijk is eerlijk; alles zag er heerlijk uit, de noten gaaf en schoon in een zak, zonder gekneusde noten en gruis. Nou daar weet ik als bakker natuurlijk wel raad mee.<br />
<br />
De mevrouw van The Nuthouse met wie ik contact had, vertelde dat de cranberry's, die ze erbij had gedaan, haar favoriete snoepjes waren. Ik ken alleen gedroogde cranberry's die plat zijn, maar deze waren gewoon nog rond, erg grappig... en erg lekker. Ik kon er zelf niet te veel van snoepen, want ik had ze nog nodig voor deze heerlijke bollen. Perfect voor onderweg, bij uitstapjes en ook lunch als je gewoon moet werken natuurlijk en deze bollen zijn ook makkelijk vegan te maken. Bak ze!</div>
<br />
<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #c00000; font-size: 14.0pt;"><u>Zachte notenbollen met cranberry’s</u></span></b></div>
<div class="MsoNoSpacing" style="text-align: center;">
(12 bollen)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NvLTmiWh6JfKOCisYz2zI-9h8h9mSmj6ruWE497P1lQMWnUot6Lh8ZgEiSvBEiSN1jC8gADsT-qT4vYgP9DnzB6gSSgWdgN_MfBg7uu3891V-WBUAokNjE4Hi-DqG15XVkP_/s1600/zachte+notenbollen+met+cranberry%2527s..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NvLTmiWh6JfKOCisYz2zI-9h8h9mSmj6ruWE497P1lQMWnUot6Lh8ZgEiSvBEiSN1jC8gADsT-qT4vYgP9DnzB6gSSgWdgN_MfBg7uu3891V-WBUAokNjE4Hi-DqG15XVkP_/s640/zachte+notenbollen+met+cranberry%2527s..JPG" width="426" /></a></div>
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<o:p><b> </b>(recept<b> <a href="https://docs.google.com/document/d/1rALFkfiSFZkQBjt-qnIJ-GfRy4FHb2X8lULtEXrXnXk/edit?usp=sharing" target="_blank">PRINTEN</a></b>)</o:p></div>
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<b style="mso-bidi-font-weight: normal;">voordeeg</b>:</div>
<div class="MsoNoSpacing" style="text-align: left;">
90 g water</div>
<div class="MsoNoSpacing" style="text-align: left;">
125 g sterke tarwebloem (voor brood)</div>
<div class="MsoNoSpacing" style="text-align: left;">
¼ tl droge gist</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkaWyG3esPFRAeA-vIzzQNQig4nlZb2riRMeB0CjYe1YmIDtvkxRBywiJdpz6lF3ldlkZYz-pLougekVDWOWvtLkt1btdZBpYhahC9lAdr9m0zOdlWP5n7hJzpC9Qgr3hvGAn/s1600/vulling+voor+de+zachte+notenbollen+met+cranberry%2527s.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkaWyG3esPFRAeA-vIzzQNQig4nlZb2riRMeB0CjYe1YmIDtvkxRBywiJdpz6lF3ldlkZYz-pLougekVDWOWvtLkt1btdZBpYhahC9lAdr9m0zOdlWP5n7hJzpC9Qgr3hvGAn/s320/vulling+voor+de+zachte+notenbollen+met+cranberry%2527s.JPG" width="213" /></a><b style="mso-bidi-font-weight: normal;">deeg</b>:</div>
<div class="MsoNoSpacing" style="text-align: left;">
al het voordeeg van de vorige dag</div>
<div class="MsoNoSpacing" style="text-align: left;">
250 g sterke tarwebloem</div>
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100 g volkoren speltmeel</div>
<div class="MsoNoSpacing" style="text-align: left;">
50 g volkoren roggemeel</div>
<div class="MsoNoSpacing" style="text-align: left;">
10 g zout</div>
<div class="MsoNoSpacing" style="text-align: left;">
30 g honing</div>
<div class="MsoNoSpacing" style="text-align: left;">
1½<span style="mso-spacerun: yes;"> </span>g droge gist</div>
<div class="MsoNoSpacing" style="text-align: left;">
60 g zachte boter (of vegan margarine)</div>
<div class="MsoNoSpacing" style="text-align: left;">
± 200 g water</div>
<div class="MsoNoSpacing" style="text-align: left;">
<br /></div>
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<b style="mso-bidi-font-weight: normal;">vulling</b>:</div>
<div class="MsoNoSpacing" style="text-align: left;">
100 g <a href="https://www.thenuthouse.nl/product/walnoten-halfjes/">walnoten</a>, grof gehakt</div>
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75 g <a href="https://www.thenuthouse.nl/product/pecannoten/">pecannoten</a>, grof gehakt</div>
<div class="MsoNoSpacing" style="text-align: left;">
<span style="mso-spacerun: yes;"> </span>50 g witte <a href="https://www.thenuthouse.nl/product/moerbeibessen-mulberries/">moerbeibessen</a></div>
<div class="MsoNoSpacing" style="text-align: left;">
100 g gedroogde <a href="https://www.thenuthouse.nl/product/gedroogde-cranberries-hollands/" target="_blank">cranberry’s</a></div>
<div class="MsoNoSpacing" style="text-align: left;">
<br /></div>
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<b style="mso-bidi-font-weight: normal;">Om te bestrijken:<o:p></o:p></b></div>
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wat haver- of gewone melk (voor het bakken)</div>
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wat gesmolten boter (of vegan margarine) (na het bakken)<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<b>de dag voor het bakken</b>;</div>
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Meng de ingrediënten voor het voordeeg door goed elkaar in een kom. Dek af en laat een paar uur staan op kamertemperatuur. Plaats het daarna in de koelkast (12-24 uur).</div>
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<b>Op de bakdag</b>:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpIJvCjhq_KlpeXdG66g0MD2z59jN9guw2DlSboh38gTmSq_JlxqMaauyN1cDR7zwS0FDTdl7quOpJiQtQuuTShfDqAtSylvqQZktDLjVzO-jzXgk_ODxJVayPkPQN0zaZCkS/s1600/Gedroogde+cranberry%2527s.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpIJvCjhq_KlpeXdG66g0MD2z59jN9guw2DlSboh38gTmSq_JlxqMaauyN1cDR7zwS0FDTdl7quOpJiQtQuuTShfDqAtSylvqQZktDLjVzO-jzXgk_ODxJVayPkPQN0zaZCkS/s200/Gedroogde+cranberry%2527s.JPG" width="132" /></a>Meng in de kom van een standmixer alle deegingrediënten. Voeg van het water eerst 150 g toe, voeg tijdens het kneedproces meer water toe tot je een vrij slap en plakkerig deeg krijgt. Begin op een lage stand te kneden ongeveer 8 minuten lang. Pauzeer 4 minuten.<br />
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Kneed weer 4 minuten, het deeg is vrij nat, maar het vormt nu meer samenhang als het goed is. Laat het deeg nogmaals 5 minuten rusten. Dit maakt het makkelijker om zo de vulling erdoor te werken.</div>
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Werk de vulling erdoor met de hand. Spreid hiervoor het deeg uit op een licht ingevet werkvlak. Spreid de vulling gelijkmatig uit over het deeg. Rol het deeg strak op en druk het aan. Vouw dubbel en leg het deeg in een licht ingevette kom. Dek af en laat op een warme plaats rijzen tot ongeveer verdubbeld (ongeveer een uur).</div>
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Bekleed een bakplaat met een stuk bakpapier.</div>
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Verdeel het deeg in 12 gelijke stukken (± 105 g) en bol de stukken op. Let hierbij op dat je geen cranberry’s of moerbeien laat uitsteken, want die kunnen verbranden. Pluk ze er eventueel van af en plak ze aan de onderkant van het bolletje. Leg de bollen op gelijke afstand van elkaar op de bakplaat (3 rijen van 4 bolletjes). Dek de bakplaat af met een stuk licht ingevet stuk plastic. Zet de plaat op een warme plaats en laat de bolletjes rijzen, ongeveer een uur.</div>
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Verwarm de oven voor op 220ºC.</div>
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Bestrijk de bolletjes met wat melk (havermelk voor veganisten). Schuif de bakplaat in de oven en bak de bolletjes ongeveer 18 minuten of tot ze goudbruin zijn.</div>
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<span style="text-align: left;">Haal ze uit de oven en leg op een rooster om af te koelen. Bestrijk ze meteen uit de oven met een kwastje met gesmolten (vega)boter. Ze krijgen dan een mooie glans en blijven zacht.</span></div>
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Eet smakelijk!</div>
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<i style="mso-bidi-font-style: normal;">eigen recept: @Lien (notitievanlien)</i></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-43323329081479928672019-06-23T21:40:00.000+02:002019-10-26T16:11:03.247+02:00"Rijst & co", een boekreview met rijst in de hoofdrol<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt1QIE2u7C74QmpJ1cb6dk5yBL8iHXy8OqDnuUO1A_xniPtdtaqneRtJTxd8TZxzYipSGfHjNuidtEycknW5By3mfLJpI_K0Ayi5Ycs-XpFRf9zI6kDVWHsmZTocU7trpf5Ne/s1600/Rijst+%2526+Co.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="726" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOt1QIE2u7C74QmpJ1cb6dk5yBL8iHXy8OqDnuUO1A_xniPtdtaqneRtJTxd8TZxzYipSGfHjNuidtEycknW5By3mfLJpI_K0Ayi5Ycs-XpFRf9zI6kDVWHsmZTocU7trpf5Ne/s320/Rijst+%2526+Co.png" width="217" /></a>Vandaag een bespreking van een nieuw boek op de Nederlandse kookboekenmarkt: “<b style="mso-bidi-font-weight: normal;"><u>Rijst & co</u></b><b> – wereldse en verrassende gerechten met rijst</b>” geschreven door <b>Nisha Katona</b>. Nisha is een Britse met Indiase roots, ze is foodwriter, barista, geeft Indiase kooklessen en levert regelmatig bijdragen aan de Britse themazender Food Network, een zeer veelzijdige dame dus.</div>
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Wij eten hier vaker rijst dan aardappels tegenwoordig en dus sprak het boekonderwerp me erg aan.<br />
Ik heb eens even gezocht in de ingrediëntenlijsten van de recepten hoe rijst zoal gebruikt wordt. Natuurlijk zijn er vele soorten, en dus smaken rijst: rode, zwarte, pandan (of Jasmijn), zilvervlies, basmati, risotto, wilde, rode, sushi en dessert rijst.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Wortel-kardemompotjes</i></td></tr>
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Maar ook diverse producten van rijst komen aan bod; rijstmelk, gepofte rijst, meel, vlokken (poha), diverse noedels, azijn, rijstzemelen. Dus het is heel divers, de ene keer neemt de rijst meer de rol van bijgerecht op zich, maar ook vaak de hoofdrol. Kortom een heel divers ingrediënt in een boek vol met zeer diverse recepten.<br />
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<span style="mso-bidi-font-weight: normal;">Het boek begint met een <u style="font-weight: bold;">Introductie</u></span> van Nisha Katona, ze vertelt over de rol van rijst in haar leven en hoe ze rijst steeds meer is gaan waarderen, vooral tijdens haar reizen door andere landen in Azië. Waar er op nog meer verschillende manieren met rijst gekookt wordt.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Bibimbap met rundvlees</i></td></tr>
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In de <b style="mso-bidi-font-weight: normal;"><u>Kookwijzer</u></b> staat een lijstje met verschillende soorten rijst, die door het boek heen uitgebreid behandeld worden. Rijst afspoelen of niet afspoelen, weken of niet weken, diverse tips, waar ik zeker wat van op heb gestoken.<br />
De tip dat één grote mok rijst genoeg is voor vier hongerige volwassenen gaat helaas in ons huishouden niet op, de twee mannen hier (en zeker de zoon) kunnen zoveel verstouwen dat ik 500 g rijst (ongekookt) nodig heb om ze vol te gooien. Maar ja ik hoop dat dat niet overal zo is.<br />
De verschillende manieren om rijst te garen worden ook besproken: absorptie-, afgiet-, vinger- of magnetronmethode, en natuurlijk met een rijstkoker. Kies maar welke bij jou past.</div>
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Dan volgen de hoofdstukken met de recepten (<b style="mso-bidi-font-weight: normal;">vet</b> gedrukte gerechten heb ik uitgeprobeerd en vind je op de bijgevoegde foto’s)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsht6sAWKXqjnXy-dYlldlrPMjVN-fG1GjGEobHC_CALr3URyRaRbXEGLBRvowdHNg7-LgEo7ToWFC3t9tYy2wzwqlq4RaVza0YpAJu6K3UZgGhK_FEq9EvAWWifmQa5OqhBu/s1600/Eenpanscurry+met+bloemkool+%2528140%2529+-+kopie.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsht6sAWKXqjnXy-dYlldlrPMjVN-fG1GjGEobHC_CALr3URyRaRbXEGLBRvowdHNg7-LgEo7ToWFC3t9tYy2wzwqlq4RaVza0YpAJu6K3UZgGhK_FEq9EvAWWifmQa5OqhBu/s320/Eenpanscurry+met+bloemkool+%2528140%2529+-+kopie.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Eenpanscurry met bloemkool</i></td></tr>
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1 <b style="mso-bidi-font-weight: normal;"><u>Vliegende start</u></b> (onverwachte ontbijtjes)</div>
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Hier denken we niet meteen aan rijst voor het ontbijt, maar in een paar drankjes om ’s morgens mee te starten zit hier rijst(melk) in. Ik ga zeker die geroosterde rijstthee zeker nog proberen. Verder een aantal ‘pap’-achtige recepten, voornamelijk met zoete ingrediënten. ’s morgens Creoolse Donuts gaan frituren gaat me wel wat ver, maar die smaken ‘s middags waarschijnlijk net zo lekker. Maar ook hartige “ontbijt”gerechten komen aan bod: zalmblini’s, pannenkoekjes gevuld met rijst of een heerlijke kedgeree (rijstgerecht met vis). En als je dit s’ochtends te veel gedoe vindt, maak ze dan eens voor een brunch in het weekend of als lunchgerecht.</div>
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2 <b style="mso-bidi-font-weight: normal;"><u>Licht & Lekker</u></b> (voorgerechten, snacks& hapes, voor laat op de avond)</div>
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Van soepen (kersenrode soep, maak-me-beter-soep met kip) tot snacks: bijv. kipstukken in een knapperig rijstkorstje, lotusbladpakketjes<span style="mso-spacerun: yes;"> </span>en pindapingpongballen. Maar ook heerlijke lunchgerechten zoals de<b style="mso-bidi-font-weight: normal;"> Bibimbap met rundvlees</b> (zie foto), pittige soja-kipnoedels, nasi goreng, risotto met Parmaham & erwten, gado gado met rode rijst en nog veel meer.<br />
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3 <b style="mso-bidi-font-weight: normal;"><u>Hoofdgerechten</u></b> (Fantastische feestmaaltijden vanuit de hele wereld)</div>
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Hier zijn zoveel verschillende soorten gerechten te vinden dat opnoemen eigenlijk niet te doen is, maar hier een paar voorbeelden: <b style="mso-bidi-font-weight: normal;">Eenpanscurry met bloemkool</b> (zie foto, een makkelijk en snel te maken recept, perfect voor een vleesloze dag), Bietenburgers, Rook mijn pompoen (gevulde pompoen), Easy peasy paella, Gepimpte piri-piririjst, Libanese rozenblaadjesrijst, Tweehandentaart (tarte tatin met rijst en aubergines) en nog veel meer. Met vlees, zonder vlees, vis, zeevruchten, groenten….<span style="mso-spacerun: yes;"> </span>Kies zelf maar.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Congée brûlée met perzik</i></td></tr>
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4 <b style="mso-bidi-font-weight: normal;"><u>Voor erbij</u></b> (geweldige bijgerechten)</div>
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Hier zie je de rijst als bijgerecht, maar dan met allemaal verschillende smaken: bijv. citroen-olijfrijst, kokosrijst met zoete ui, Jamaicaanse rijst met bonen en <b style="mso-bidi-font-weight: normal;">Wortel-kardemonpotjes</b> (zie foto). Maar ook salade-gerechten, o.a. <b style="mso-bidi-font-weight: normal;">Killerkomkommersalade met wilde rijst </b>(zie foto) en Boudoirsalade met zwarte en rode rijst.</div>
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5 <b style="mso-bidi-font-weight: normal;"><u>Blij einde</u></b> (zoete toetjes)</div>
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Natuurlijk diverse soorten rijstepap en vla; de <b style="mso-bidi-font-weight: normal;">Congee brûlée met perzik </b>(zie foto) was echt verrukkelijk! Andere heerlijkheden zoals bijv. Rozenrijstevla, pistachepannenkoekjes met vijg-anijssiroop, <b style="mso-bidi-font-weight: normal;">Crumble met chili, gember & mango</b> (zie foto) of rijstmeeltaart. En wat dacht je van Koreaanse donuts?! Ook een paar recepten voor ijs met rijst. Uit dit hoofdstuk heb ik ook de <b style="mso-bidi-font-weight: normal;">Hongaarse rijstcake met citroen & rozijnen</b> gemaakt en daarvan vind je het recept hieronder: een heerlijke frisse, sappige en luchtige cake, alsof je citroen-rijstepap eet in cakevorm. Iedereen was er lovend over hier.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Hongaarse rijstcake met citroen & rozijnen<o:p></o:p></span></b></div>
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(1 cake van 23 cm doorsnee)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3xqdNFFr5rhvOAVV1tIS3PpMOae8b3UjlSlfSkDH34XM0sBD4LoBGXYcW-2HbJ4gvf87Ef38Nu5FguoUg3WUjxG5a0sNV-IqIRvZlM1wDIMekY56XUG-bNdjkr1Gw9NbeYpR/s1600/Hongaarse+rijstcake+met+citroen+%2526+rozijnen+%2528208%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3xqdNFFr5rhvOAVV1tIS3PpMOae8b3UjlSlfSkDH34XM0sBD4LoBGXYcW-2HbJ4gvf87Ef38Nu5FguoUg3WUjxG5a0sNV-IqIRvZlM1wDIMekY56XUG-bNdjkr1Gw9NbeYpR/s640/Hongaarse+rijstcake+met+citroen+%2526+rozijnen+%2528208%2529.JPG" width="426" /></a></div>
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(recept <a href="https://docs.google.com/document/d/1jNo9hQg_b5KItl9nF5P7a74OW0VQzgMXhgkosuumD1o/edit?usp=sharing" target="_blank">PRINTEN</a>)</div>
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2 el boter, plus extra om in te vetten</div>
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1 liter volle melk</div>
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200 g dessertrijst of langkorrelige witte rijst, afgespoeld en uitgelekt</div>
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een snuf zout</div>
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4 grote eieren, gesplitst</div>
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75 g fijne kristalsuiker, plus extra om te serveren</div>
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150 g rozijnen</div>
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fijngeraspte schil van ½ citroen</div>
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slagroom (optioneel) om te serveren</div>
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Verwarm de oven voor tot 180 ºC, Vet een springvorm van 23 cm doorsnee in met boter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2heHDTGAe17_ePVWq9cW9GhAJLxmfJx_2KKHpi1QUr_pQiteAaZV3k1xRyTBehxtWlXFNTCkLhidCfI4ZCmbndquZLsDU39e9S881-i-xnb1yzKl-eK9RenHcH5gb7a6aTA8/s1600/Hongaarse+rijstcake+met+citroen+%2526+rozijnen.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2heHDTGAe17_ePVWq9cW9GhAJLxmfJx_2KKHpi1QUr_pQiteAaZV3k1xRyTBehxtWlXFNTCkLhidCfI4ZCmbndquZLsDU39e9S881-i-xnb1yzKl-eK9RenHcH5gb7a6aTA8/s320/Hongaarse+rijstcake+met+citroen+%2526+rozijnen.JPG" width="213" /></a></div>
Breng de melk, rijst en het zout aan het pruttelen op middelhoog vuur in een pan met een zware bodem. Draai het vuur omlaag en laat 30 minuten zachtjes koken. Je wilt dat de rijst romig wordt en de korrels gaar zijn. Haal de pan van het vuur en roer de boter erdoor. Laat afkoelen tot kamertemperatuur.</div>
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Meng in een schone, glazen kom de eidooiers met de suiker, rozijnen en citroenrasp. Roer het mengsel door de rijst.</div>
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Klop de eiwitten in een grote, schone, vetvrije mengkom tot zich stijve pieken vormen. Vouw voorzichtig een kwart van de eiwitten door de rijst, gevolgd door de rest van het eiwit. Roer niet te stevig want dan haal je alle lucht uit het mengsel.</div>
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Schep het mengsel in de ingevette springvorm en bak 45 minuten in het midden van de oven tot de bovenkant goudbruin is. </div>
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Haal de cake uit de oven en laat afkoelen. Stort de cake op een bord of schaal, bestrooi met extra suiker en serveer de cake afgekoeld of uit de koelkast met of zonder slagroom. Je kunt de cake ook direct uit de vorm warm eten.</div>
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(bron: “Rijst & co” – Nisha Katona)</div>
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<o:p> _________________________________________________________________________</o:p></div>
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<b><u>Wat vind ik van het boek<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NB2G14xWduEYlghboSRDaettKKkSOl8rlClQyBq3xd54mHIo61WSE47idM2IRgLdwVjhEyTtYX0yKNvJOdAVfLWtuIJvfIYD7H7909J_LHwc72PYjt4iLjNQcYU8lGh3mTjR/s1600/Killerkomkommersalade+met+wilde+rijst+%2528173%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NB2G14xWduEYlghboSRDaettKKkSOl8rlClQyBq3xd54mHIo61WSE47idM2IRgLdwVjhEyTtYX0yKNvJOdAVfLWtuIJvfIYD7H7909J_LHwc72PYjt4iLjNQcYU8lGh3mTjR/s320/Killerkomkommersalade+met+wilde+rijst+%2528173%2529.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Killerkomkommer met wilde rijst</i></td></tr>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Ik heb ontzettend veel markers in het boek geplakt, met alles wat me -op het eerste gezicht alleen al- aantrekkelijk lijkt om te maken. Dat is meestal een goed teken.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Ondertussen heb ik al verschillende recepten gemaakt (zie foto’s), en er is er nog geen één tegengevallen. Sommigen moeten zelfs binnenkort nog eens gemaakt worden!</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Het boek is stevig en mooi uitgevoerd, heel veel prachtige foto’s van de gerechten, die je makkelijk verleiden ze zelf ook te maken.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Elk recept heeft zijn eigen pagina. Dat is overigens vaak zo in kookboeken, maar ik had pas weer eens een kookboek in handen waar een recept over meerdere bladzijden liep, dat was toch wel erg onhandig, blijkbaar komt dat toch nog voor.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>In sommige gerechten wordt met restjes rijst gewerkt, dus kook de avond ervoor wat meer, dat scheelt en je hoeft niets weg te gooien.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>De recepten zijn niet alleen Indiaas of Aziatisch, maar komen van over de hele wereld, dus lekker gevarieerd, voor elk wat wils.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-family: "symbol"; text-indent: -18pt;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="text-indent: -18pt;">De recepten zijn niet moeilijk te maken, soms zijn er veel ingrediënten, maar denk er maar aan dat die ook meer smaak geven.</span></div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Sommige ingrediënten zijn minder makkelijk in de supermarkt te krijgen, maar dat waren er niet erg veel. Zoek bij een goede Toko als je de mazzel hebt die in de buurt te kunnen vinden, of zoek online (bijv. <a href="http://www.amazingorientalshop.nl/">www.amazingorientalshop.nl</a> of <a href="http://www.ekirana.nl/">www.ekirana.nl</a>) te krijgen, zoals de mangopulp van speciale indiase mango’s voor het gerecht Crumble met chili, gember en mango of de Koreaanse chilisaus gochujang voor de bibimbap om maar eens wat te noemen.</div>
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<span style="font-family: "symbol";">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span>Tot nu toe een paar fouten gevonden. Dat komt overigens altijd wel voor, dus niet erg), maar let er even op als je die recepten wil maken:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GLxQwuuw9ZgnZCumy4IPryDXi4yt-y0eyJGXk7aWf2dYwI6d9eBa08sE9D0pKGoj31ygpRn8IBoKTSmPYfr5Afa0gMazMw-K3sc8B4smJXYS-pXNM1dQcoJsGzXPvcVxihCF/s1600/Crumble+met+chili%252C+gember+%2526+mango.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1046" data-original-width="1600" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GLxQwuuw9ZgnZCumy4IPryDXi4yt-y0eyJGXk7aWf2dYwI6d9eBa08sE9D0pKGoj31ygpRn8IBoKTSmPYfr5Afa0gMazMw-K3sc8B4smJXYS-pXNM1dQcoJsGzXPvcVxihCF/s320/Crumble+met+chili%252C+gember+%2526+mango.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crumble met chili, gember & mango</i></td></tr>
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- Bij de pindapingpongballen (blz 96) wordt gesproken over 15 g rijst (die je nog moet koken) of een 225 g gekookte rijst. Dat moet wel een tikfout zijn, want 15 g rauwe rijst maakt geen 225 g gekookte. Ik denkt dat de ongekookte rijst 150 g moet zijn.</div>
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- Bij de Crumble (blz 184) wordt in de intro gesproken over pulp van speciale soorten Indiase mango’s (waar het geheim van deze crumble in zou zitten), die je (o.a. online) kunt kopen, maar in de ingrediëntenlijst wordt er niets vermeld hoeveel pulp dat zou moeten zijn.</div>
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<b>Conclusie</b></div>
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Een goed boek met mooie en kloppende gevarieerde recepten. Voor mensen die relatief makkelijke recepten willen maken met veel smaak. Wat mij betreft een aanrader.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjGxirU7XaoXcOw4ErY1qz40Fpta6I4WkUfStMC7YDXumvzznC2nfOJkIw1c9EQd5QNXQIAuI-CbjdTTjtdc7K1eXwrfBw-04nuWYXspupgC6b-MFp_V3ueqTA4YnIhvz_H5g/s1600/Rijst+%2526+Co.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="707" data-original-width="550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjGxirU7XaoXcOw4ErY1qz40Fpta6I4WkUfStMC7YDXumvzznC2nfOJkIw1c9EQd5QNXQIAuI-CbjdTTjtdc7K1eXwrfBw-04nuWYXspupgC6b-MFp_V3ueqTA4YnIhvz_H5g/s200/Rijst+%2526+Co.jpg" width="155" /></a><b style="mso-bidi-font-weight: normal;"><u><a href="https://www.bol.com/nl/p/rijst-co/9200000107559607/?suggestionType=suggestedsearch&bltgh=nlCZjGEevPm2TTxwz9lHDg.1.2.ProductImage" target="_blank">Rijst & Co</a></u></b> (wereldse en verrassende gerechten met rijst)</div>
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auteur: Nisha Katona</div>
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224 pagina’s</div>
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formaat: 19 x 24,5 cm, gebonden</div>
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ISBN: 978 94 6143 213 1</div>
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Prijs: € 23,50</div>
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Uitgever: GOOD COOK</div>
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px; text-align: right;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Een exemplaar van dit boek heb ik ontvangen van uitgeverij Good Cook om een recensie over te schrijven, met dank. Deze mening is mijn eerlijke en onbeïnvloedde mening, na het boek uitgebreid bekeken en gebruikt te hebben. De foto's van de gerechten zijn niet de foto's uit het boek, maar mijn eigen foto's.</span></i><br />
<br />Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com2tag:blogger.com,1999:blog-35589098.post-83440089596989145992019-03-07T12:58:00.000+01:002019-03-15T20:16:33.682+01:00Maak eens een curry!! Review "The Curry Guy Easy" van Dan Toombs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ0ZdmnC_AqwZrUB54bRm1IkuvGZqy0bZ5WLyBmu4leKnM7G2JHym96pu7_484mrMWbZ7vDiIGddnlmjNiZJ77uU-nlhunOoR9uLHPSqiHTWq26Hv-1vt3QLEynV6z6NDSqg-/s1600/Dan+Toombs+-+The+Curry+Guy+Easy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="952" data-original-width="692" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQ0ZdmnC_AqwZrUB54bRm1IkuvGZqy0bZ5WLyBmu4leKnM7G2JHym96pu7_484mrMWbZ7vDiIGddnlmjNiZJ77uU-nlhunOoR9uLHPSqiHTWq26Hv-1vt3QLEynV6z6NDSqg-/s320/Dan+Toombs+-+The+Curry+Guy+Easy.png" width="232" /></a>Wat later dan de bedoeling wegens persoonlijke omstandigheden, maar dan toch nu eindelijk de review van <b style="mso-bidi-font-weight: normal;"><u><span style="color: #c00000;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&">Dan Toombs “The Curry Guy Easy”</a></span></u></b> uitgegeven bij Good Cook. Dit boek is het vervolg op zijn eerste boek “the Curry Guy”. In 2010 begon Dan Toombs <a href="https://greatcurryrecipes.net/">zijn blog over curry’s</a> waar deze boeken uit volgden. De curry-recepten zijn verzameld tijdens zijn rondreis langs de Indische restaurantkeukens in Engeland, waar de curry zeer geliefd is. <br />
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<b><u>Easy?</u></b></div>
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Het eerste boek werd goed ontvangen, maar er werd toch wat gemopperd over de moeite en de tijd die het kostte om een Indisch gerecht te maken. En inderdaad zijn de ingrediëntenlijsten vaak al heel lang voor een gerecht, met name door de vele specerijen. Toombs geeft in dit “easy”-boek tips om tijd te besparen, zoals het gebruik van voorgesneden uien, kant-en-klare knoflook-gember pasta. en hij geeft recepten voor klassieke currys (aangegeven door een symbool met KC), waarbij je een vooraf gemaakte basissaus gebruikt en gegaard vlees. En zelfs voor die basissaus geeft hij een snellere manier. Ook kruidenmengsels die je in de supermarkt of online kan kopen werken sneller dan die ter plaatse te mengen, zoals bijv. garam masala.</div>
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Ik kan geen vergelijking maken met het eerste boek (“The Curry Guy”), want ik ken het niet. Maar toch kosten deze recepten wel wat tijd, ga er niet van uit dat het met een half uur op tafel staat, want de snelheid van een chef hebben de meesten van ons niet. Soms vooral prep-tijd, marineertijd en soms gewoon tijd die nodig om het gerecht te garen. Maar deze gerechten zitten vol smaak en dat heeft volgens mij gewoon tijd nodig om zich te ontwikkelen in het gerecht, bespaar eventueel tijd door kant en klare specerijenmengsels te gebruiken maar laat het je er vooral niet van weerhouden deze heerlijke gerechten te proberen, het is echt de moeite waard!<br />
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<b style="mso-bidi-font-weight: normal;"><u>Het boek</u></b><br />
Nu eerst even verder met het boek. De eerste indruk is prima. Het is een stevig, maar niet te groot boek (22,5 x 17,5 cm), wat ik persoonlijk ideaal vind als je eruit aan het koken bent. Een groot boek kan ik soms niet goed kwijt op het aanrecht. Het recept is duidelijk en overzichtelijk op één pagina weergegeven, met (bijna altijd) een prachtige, smakelijke kleurenfoto van het gerecht op de tegenoverliggende bladzijde.</div>
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Op de voorkant staat het al: “Meer dan 100 eenvoudige curry’s en bijgerechten uit de Indiase keuken” bevinden zich in het boek. Dus voor een ieder wat wils en meer dan genoeg om een heel Indiaas buffet klaar te maken.</div>
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Na wat uitleg over het kookboek en tips om tijd te besparen, komen we bij de recepten.<br />
Het eerste hoofdstuk: <b style="mso-bidi-font-weight: normal;"><u>Voorgerechten</u></b>. Verschillende gerechten, die ook geschikt zijn als je een meergangenmenu maakt. En echt voor ieder wat wils, van soep, tot vegetarische aardappelhapjes of mihoen, een currysoep (ook vegetarisch), mosselen of een gerecht met makreel. Maar natuurlijk ook met kip en zelfs een gerecht met Indiase specerijen gefrituurde haggis ( met orgaanvlees gevulde schapenmaag uit Schotland)… nou dat vind je natuurlijk niet in India, maar is bedacht door een Indiase restauranthouder in Glasgow.<br />
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<b style="mso-bidi-font-weight: normal;"><u>Topcurry’s</u></b>, die staan in het tweede hoofdstuk. Met kip, lam, eend, varken, vis of vegetarisch, dat vind ik ook leuk aan dit boek dat er echt voor iedereen wat bij staat. Uit dit hoofdstuk heb ik de Kip Masala Curry gemaakt (zie recept hieronder). Eén van de bekendere curry’s denk ik. Echt superlekker als hij vers gemaakt is.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-OWrNJfpkbsqrfN5HsNj5s1E2dMp6xLuVUgT4Gql0FrGFHTuOafm1KRkQ1oVB04nj1v57FZva4oLLy2e3XN7fHZkGQE2HvoGl0fAxsS1lPyi654PJFHUbPQnjEkYPZ-V5_sB/s1600/IMG_1099.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1547" data-original-width="1600" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-OWrNJfpkbsqrfN5HsNj5s1E2dMp6xLuVUgT4Gql0FrGFHTuOafm1KRkQ1oVB04nj1v57FZva4oLLy2e3XN7fHZkGQE2HvoGl0fAxsS1lPyi654PJFHUbPQnjEkYPZ-V5_sB/s320/IMG_1099.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u>Klassieke curry’s</u></b> komen in het volgende hoofdstuk aan bod. Dit zijn normaal gesproken curry’s die veel tijd kosten. Om ze toch sneller te bereiden, moet je o.a. vooraf een basissaus maken, je maakt daar dan veel van, die je in porties invriest, zodat je niet elke keer eerst de basissaus hoeft te maken. Er worden twee manier aangegeven; Een snelle en eenvoudige basiscurrysaus die je in ongeveer 30 minuten maakt(7 tot 8 porties) met wat minder ingrediënten dan de gewone basissaus, waar je wel 14-16 porties mee maakt, maar 70 minuten over doet (dat is incl. kooktijd, dus je bent niet zelf steeds bezig).<br />
Ook wordt er vooraf gegaard vlees gebruikt (bijv. van het Kip masala curryrecept), dan moet je dus wel heel wat maken. Ik ga me hier nog wel eens aan wagen, maar heb toch wat moeite dit te zien als een snel en makkelijk currygerecht.<br />
Dan staan er nog 4 andere snelle basissauzen in dit hoofdstuk, o.a. kormasaus, die je kan combineren met een hoofdingrediënt naar keuze.</div>
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<b style="mso-bidi-font-weight: normal;"><u>Visrecepten</u></b> is een kort hoofdstuk. Van zalm tot krab en de Masala Machli, die je met diverse soorten vis kan maken staat zeker nog op mijn to-do-lijst, die ziet er zo smakelijk uit!</div>
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Natuurlijk is er een hoofdstuk aanwezig met <b style="mso-bidi-font-weight: normal;"><u>Snelle vegetarische curry’s en bijgerechten</u></b>. Bloemkool (een paar keer), paneer, spinazie en zelf broodjes met curry erin passeren onder andere de revue. Zelfs Masala-frietjes die je maakt met diepvriesfriet kan je op het menu zetten.</div>
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<b style="mso-bidi-font-weight: normal;"><u>Uttapams, idli’s en dosa’s</u></b> heet het volgende onderdeel. Ik kende daar alleen de dosa’s van, een soort dunne pannenkoek met een heerlijke vulling, de aardappeldosa’s zijn het bekendste. Uttapams zijn in feite dikke dosa’s waar diverse groenten in meegebakken worden. De idli’s zijn kleine deegrondjes die gestoomd worden, je kunt ze daarna eventueel ook nog bakken.<br />
Voor het maken van deze drie baksels kan je hetzelfde beslag gebruiken (alleen bij de dosa laat je het bakpoeder weg). Net als bij de Klassieke Curry’s staan hier ook een snel en een authentiek beslag voor deze drie baksels. Altijd leuk om een keer uit te proberen.</div>
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<b style="mso-bidi-font-weight: normal;"><u>Tandoori grillen en roosteren</u></b> zal niet voor iedereen weggelegd zijn. Een Tandoori-oven zal niemand thuis hebben, maar Dan Toombs geeft recepten om dit in de bbq buiten te bereiden. Voor degenen die dat niet kunnen of willen, geeft hij er alternatieve manieren bij om het in de oven te doen. o.a. Kip Tandoori, Shawarma kebabs en Kip piri-piri…. was het maar vast weer zomer!<br />
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Tot slot <b style="mso-bidi-font-weight: normal;"><u>Bijgerechten.</u></b> Dit is het enige hoofdstuk waar geen foto’s bijstaan. Dingen voor erbij om zelf te maken, en dat hoeft natuurlijk ook niet op dezelfde dag dat je een hoofdgerecht maakt, als je bijv. een chutney maakt. Diverse chutneys, sauzen (o.a.yoghurtsaus oftewel raita), salades en verschillende rijstbereidingen. Op de laatste receptenpagina’s twee broodrecepten, waar de Naan natuurlijk niet kan ontbreken.</div>
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Achterin nog wat uitleg over de ingrediënten en waar ze te krijgen zijn.<br />
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<b style="mso-bidi-font-weight: normal;">Mijn kijk op het boek</b>:<br />
Al met al een boek vol curry recepten waar voor elke smaak wat in staat: kip, lam, varken, vis, vegetarisch. Van Hoofdgerechten tot bijgerechten, snacks en brood. Het is een boek waar voor sommige dingen een snellere methode in staat, maar toch kost het tijd. Kijk bij mijn tips na het recept. Maar die tijd is het waard, want de specerijen die de Indiase keuken zo bijzonder maakt, komt in het boek tot leven.<br />
Fijn formaat boek in de keuken met prachtige kleurenfoto's van Kris Kirkham.<br />
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Ik ben begonnen met een redelijk eenvoudige maar overheerlijke curry met kip: de Kip Masala. Niet moeilijk te maken en echt superlekker! Probeer het ook eens.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #984806; font-size: 14.0pt;">Kip Masala curry<o:p></o:p></span></b></div>
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(voor 8 personen of voor meer als onderdeel van een meergangenmenu) </div>
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(recept <a href="https://docs.google.com/document/d/1nNIiynKo_M8VShrLY2fBpC5yqpH1jXagWFiss3ak0Ow/edit?usp=sharing" target="_blank">PRINTEN</a>)</div>
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<span style="font-size: 11pt; white-space: pre-wrap;">3 el koolzaadolie</span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;">1 tl komijnzaad</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tl korianderzaad</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 gedroogd kassieblad of laurierblaadje</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 uien fijngesneden</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 el komijnpoeder</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 el korianderpoeder</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 el knoflook-gemberpasta</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tl chilipoeder (of naar smaak)</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tl kurkumapoeder</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 grote tomaten in kleine blokjes</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tl zout</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">100 ml tomatenpassata </span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1,6 kg kippendijen, met bot zonder vel </span><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">(ik heb kippendijen zonder vel en bot gebruikt)</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1-2 tl garam masala</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYtjlun10qS2MkUEB-vqN4da0yluuACoKXzux-rL68nW5RXmpGgPrLoDZxjFb_cG5upPcTG1fg1Na5fIbjj6RgbSQKsflTWolcdvH-Rt46OwwlI1ZwEI_6eWtZTDJ3DqeUHgf/s1600/Kip+Masala+curry+-mis-en-place.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black;"><img border="0" data-original-height="1067" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYtjlun10qS2MkUEB-vqN4da0yluuACoKXzux-rL68nW5RXmpGgPrLoDZxjFb_cG5upPcTG1fg1Na5fIbjj6RgbSQKsflTWolcdvH-Rt46OwwlI1ZwEI_6eWtZTDJ3DqeUHgf/s320/Kip+Masala+curry+-mis-en-place.JPG" width="320" /></span></a><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Verhit de koolzaadolie in een grote pan met deksel op middelhoog vuur. Voeg dan het komijnzaad, het korianderzaad en het kassie- (of laurier)blad aan de hete olie en bak ongeveer 30 seconden. Voeg de fijngesneden ui toe en bak ongeveer 10 minuten zacht en glazig. Roer het komijnpoeder, het korianderpoeder, de knoflook-gemberpasta, het chilipoeder en het kurkumapoeder erdoor, gevolgd door de tomatenblokjes, en laat 5 minuten op middelhoog vuur pruttelen.</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Voeg het zout toe, waardoor het vocht uit de ui vrijkomt. De uit en de tomaten beginnen dan uit elkaar te vallen, waardoor er een dikke saus ontstaat.</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Roer de tomatenpuree/passata erdoor en bak 30 seconden. Voeg dan de kippendijen toe. Roer goed door en schenk er zoveel water bij dat de kip net onderstaat. Laat de curry ongeveer 10 minuten met een deksel op de pan zachtjes koken. De saus wordt dan lekker dik en hecht zich aan de kip.</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Roer door en voeg nog wat water toe als je een dunnere saus wilt of zet het vuur hoger als de curry nog te dun is. De curry is klaar als de olie boven komt drijven. Schep de olie er af.</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Roer er 1 theelepel garam masala door en proef of je meer wilt toevoegen. Ik gebruik meestal zo’n 2 theelepels garam masala, Voeg indien nodig meer zout toe.</span></div>
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<span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">(uit: “The Curry Guy Easy” - Dan Toombs)</span></div>
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<o:p> ____________________________________________________</o:p></div>
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<b><i>MIJN TIPS<o:p></o:p></i></b></div>
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Ik maak de laatste tijd zeer regelmatig Indische gerechten, omdat ik gewoon gek ben op al die specerijen in het eten. Ik heb ook niet altijd tijd om zo lang in de keuken te staan, dus nog een paar tips van mijn kant.</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Laat je niet afschrikken door de <u>lange lijst ingrediënten</u>, het zijn voornamelijk specerijen waardoor de lijst lang is.</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Toch blijven sommige <u>ingrediënten</u> moeilijk te krijgen, afhankelijk waar je woont. In de randstad zal het wat makkelijker zijn dan in het Noorden/Oosten van het land. Ik heb bv. veel pogingen gedaan om verse (of ingevroren) currybladeren te krijgen, maar het is me niet gelukt. Ik heb wel de gedroogde, maar die smaken eigenlijk nergens naar. Ik heb zelfs geprobeerd om, in onze daarvoor perfecte afgelopen warme zomer, ze uit zaad op te laten groeien.. tot 3 pogingen toe! Er kwam gewoon niets uit de grond! Ik sta nu ergens op een wachtlijst voor een plant, maar daar moet ik wel 1 of 2 jaar geduld voor hebben. Maar ik kook dan gewoon zonder die bladeren en dan wordt het toch ook heel lekker!</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Online is heel veel te krijgen (pit-pit.com, kruidenkaravaan.nl), maar kijk ook in Turkse winkels, Toko’s, of bij de kruidenkraam op je markt.</div>
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- <u>Basis-specerijen</u> voor Indiaas koken die onmisbaar zijn in je keuken: Koriander (zaad- en poeder), komijn (zaad- en poeder), garam masala, chilipoeder, kurkumapoeder, zwart mosterdzaad. Dit is in elke supermarkt te krijgen en dan kom je een heel eind.</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><u>Mis-en-place</u>: Zet alles klaar in kleine bakjes, op volgorde van het recept, eventueel een paar uur eerder, zodat je de ingrediënten snel in de pan kan doen, omdat sommige dingen echt maar een paar seconden moeten bakken voor het volgende ingredient erin moet en dan kan je snel doorwerken.</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Houd je niet van <u>té pittig</u>? Begin met een kwart van de chili (poeder en verse pepers) die in het recept staat en leer zo hoe pittig je het wilt/kunt hebben.</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Maak als je <u>weinig tijd</u> hebt 1 gerecht uit het boek en geef er gewoon witte- of zilvervliesrijst bij, een eenvoudige gewokte groente en een lepel naturel yoghurt. Je hoeft niet altijd een hele tafel vol uitgebreide recepten te maken als je weinig tijd hebt om toch te genieten van de Indiase smaken.</div>
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-<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Op Dan’s blog zag ik dat hij ook een <b>nieuw boek</b> in de maak heeft: “The curry guy Veggie”. Dat is dus zeker iets om naar uit te kijken, wat mij betreft!</div>
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<i><span style="background: white;">Veel kook- en leesplezier en natuurlijk Smakelijk eten!<o:p></o:p></span></i></div>
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<i><span style="background: white;">Een exemplaar heb ik ontvangen van uitgeverij Good Cook om een recensie over te schrijven, met dank. Deze mening is mijn eerlijke en onbeïnvloedde mening, na het boek uitgebreid bekeken en gebruikt te hebben. <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnceTFANLrBXr3GG5QufHAK9Pjj4HF9NpynZvC5bULgWmt-enoT5Zcj-hSj2wfG_j0rFsH-62pfTmr3YvC3lZZIUtrK8dAQxc4ZMxMWYVpav1vXOxUvudxik6Es0H2G865QKO1/s1600/.Dan+Toombs+-+the+Curry+guy+easy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="733" data-original-width="550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnceTFANLrBXr3GG5QufHAK9Pjj4HF9NpynZvC5bULgWmt-enoT5Zcj-hSj2wfG_j0rFsH-62pfTmr3YvC3lZZIUtrK8dAQxc4ZMxMWYVpav1vXOxUvudxik6Es0H2G865QKO1/s200/.Dan+Toombs+-+the+Curry+guy+easy.jpg" width="150" /></span></a><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank"><b><i><u><span style="background: white;">Gegevens</span></u></i></b><i><u><span style="background: white;">:</span></u></i><i><span style="background: white;"><br />
Titel : “The curry guy easy”<o:p></o:p></span></i></a></div>
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<i><span style="background: white;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">(meer dan 100 eenvoudige curry’s en bijgerechten uit de Indiase keuken)<o:p></o:p></a></span></i></div>
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<i><span style="background: white;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">Auteur: Dan Toombs<o:p></o:p></a></span></i></div>
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<i><span style="background: white;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">Uitgeverij: GOOD COOK<o:p></o:p></a></span></i></div>
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<i><span style="background: white;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">prijs: € 20,95<o:p></o:p></a></span></i></div>
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<i><span style="background: white;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">160 blz, 17,5 x 22,5 cm,<o:p></o:p></a></span></i></div>
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<i><span style="background: white;"><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">hardcover, gebonden<o:p></o:p></a></span></i></div>
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<i><a href="https://www.kookwinkel.nl/the-curry-guy-easy-pre-order-februari-2019?sqr=toombs&" target="_blank">ISBN: 978 94 6 | 43 2063 | NUR 440, 442</a></i><i><span style="background: white;"><o:p></o:p></span></i></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-64889583033213285422018-12-22T22:51:00.000+01:002018-12-22T22:54:38.322+01:00Kerstbroodjes<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gNmep34jjHkczUVeLHXTFMI9SkA8CAq61L416_t8ffRL-pw_rLbjBJNv8wceP9CrtGTHj0XXnbJW6E1T4WfuE2fBteN1AnAjIbfb89vWhTuavPnH4VOKl3yOT-7Owj2qQzLt/s1600/IMG_6475.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gNmep34jjHkczUVeLHXTFMI9SkA8CAq61L416_t8ffRL-pw_rLbjBJNv8wceP9CrtGTHj0XXnbJW6E1T4WfuE2fBteN1AnAjIbfb89vWhTuavPnH4VOKl3yOT-7Owj2qQzLt/s320/IMG_6475.JPG" width="320" /></a><span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Het kan nog net voor kerst, deze heerlijke broodjes bakken. Ze zijn familie van de kerststol, maar dit keer met marsepein. Het is een recept uit Engeland en daar gebruiken ze wel vaker marsepein in plaats van amandelspijs, dat wij hier eerder zouden gebruiken. Je kunt het ook met spijs maken, maar de marsepein is wat steviger en dat eet misschien wat handiger. Bovendien vind ik het leuk om weer eens een andere manier/vorm te maken van het traditionele kerststolrecept. Misschien ook wat voor jou?! Maak er wat lekkers van en heb samen een hele fijne Kerstdagen! </span></div>
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<span style="background-color: transparent; color: red; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Stolbroodjes</span></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(14 broodjes)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(<a href="https://docs.google.com/document/d/1dzggP9Tfb0pvLpzwqTTBNp9k6tz2q0Rsd1ImHukuC9g/edit?usp=sharing" target="_blank">recept PRINTEN</a>)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">500 g sterke bloem</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">40 g lichte (gele) basterdsuiker</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tl zout</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7 g droge gist</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tl koekkruiden</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">85 g boter</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200 ml volle melk</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 el keukenstroop</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 el brandy</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 eieren</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 el plantaardige olie</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">175 g rozijnen en krenten (meng naar smaak)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">25 g gekonfijte sinaasappelschil, kleingehakt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">40 g gekonfijte kersen (glacé), grof gehakt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">rasp van 1 sinaasappel en 1 citroen</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">350 g marsepein</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">wat geschaafde amandelen (topping)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 el melk</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">50 g poedersuiker + extra voor bestuiven</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx1tQDJ_3TEHJIHhMn7AYuCF6a4GwDCexxoNAe9TchDbkEIHSyiusfs46p7QFAWvMEYcu0tOfqcO4GvUyCqWELyJY21YTqATipCMzVdUd8fn-M66XGH7vlQwJd_-zYZvDHjzY/s1600/Stollen+buns+%2528before+baking%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGx1tQDJ_3TEHJIHhMn7AYuCF6a4GwDCexxoNAe9TchDbkEIHSyiusfs46p7QFAWvMEYcu0tOfqcO4GvUyCqWELyJY21YTqATipCMzVdUd8fn-M66XGH7vlQwJd_-zYZvDHjzY/s320/Stollen+buns+%2528before+baking%2529.JPG" width="213" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Meng de bloem, basterdsuiker, zout, gist en koekkruiden in een grote kom. Snijd de boter in kleine stukjes en wrijf ze door het bloemmengsel.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Giet de melk, stroop en brandy in een pannetje en verwarm het tot de stroop opgelost is. Roer het goed door en laat het van het vuur afkoelen tot handwarm. Klop dan 1 ei en de olie erdoor. Giet het bij de droge ingrediënten en kneed het tot een soepel deeg. Vorm het deeg tot een gladde bal en leg die in een ingevette en afgedekte kom om te rijzen tot het verdubbeld is.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Je kunt het deeg op dit punt ook een nacht in de koelkast zetten als je dat uitkomt. Maar laat het deeg eerst weer op kamertemperatuur komen voordat je hieronder verder gaat.</span></div>
<b id="docs-internal-guid-432e252d-7fff-90f5-0b2a-e91b21a7ef7b" style="font-weight: normal;"><br />
</b> <br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rol/druk het deeg uit op een licht bebloemd oppervlak tot het formaat van ongeveer een A4tje. Verdeel het fruit en rasp erover en kneed het er voorzichtig doorheen.</span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(Je kunt dat op verschillende manier doen, ik vind dat het makkelijkste door je werkoppervlak licht in te vetten of te bloemen, hier het deeg op uit te spreiden en de fruitvulling erover te verspreiden. Rol het deeg dan strak op en druk het goed dicht.)</span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Laat het deeg, afgedekt, 10 minuten rusten, zodat het zich laat uitrollen tot een rechthoek van ongeveer 50 x 15 cm. Rol de marsepein in een dunne rol van 50 cm. Leg het op de lange zijkant en rol het deeg op vanaf de lange kant. Druk de naad goed dicht.</span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK6A2a38uM1UVCRhJkUxLeWAeGAKtOo_3QcbqiIIowI7rPJCrBkYEIdSEsPcF8ogRxu81UErb6oUYmmqf5wG7bygtwz51oZyzSX566dWiPCw7BwqQf45_6yXhdQUBSkoYkAYF/s1600/Stollen+buns+-+interior.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFK6A2a38uM1UVCRhJkUxLeWAeGAKtOo_3QcbqiIIowI7rPJCrBkYEIdSEsPcF8ogRxu81UErb6oUYmmqf5wG7bygtwz51oZyzSX566dWiPCw7BwqQf45_6yXhdQUBSkoYkAYF/s400/Stollen+buns+-+interior.JPG" width="266" /></a><span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Verwarm de oven voor op 200ºC.</span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bekleed 2 bakplaten met bakpapier.</span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Snijd de rol in 14 gelijke plakken, Maak indien nodig tussendoor je mes schoon en doe er wat bloem op. Leg op elke bakplaat 7 plakken met genoeg ruimte ertussen. Druk de plakken een klein beetje plat met je hand. (Je kunt op dit punt de deegschijven eventueel ook invriezenDek af met ingevet plastic folie en laat rijzen op een warme plek tot ze weer wat gaan rijzen.</span><br />
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</span></div>
<span style="background-color: white; font-family: "arial"; white-space: pre-wrap;">Klop het tweede ei met een eetlepel melk en bestrijk de broodjes ermee. Strooi er dan wat geschaafde amandelen over.</span><br />
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: black; font-family: "arial"; vertical-align: baseline;">
</span></span> <span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: black; font-family: "arial"; vertical-align: baseline;">Bak de broodjes ongeveer 15-20 minuten of tot ze goudbruin zijn. </span><span style="background-color: white; white-space: pre-wrap;">Haal de broodjes uit de oven als ze gaar zijn, en laat ze op een rooster verder afkoelen.</span></span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Meng de poedersuiker met 50 ml kokend water en strijk deze siroop royaal over de broodjes. </span><span style="background-color: white; white-space: pre-wrap;">Strooi voor het serveren nog wat poedersuiker over de broodjes voor een feestelijk tintje.</span></div>
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<span style="background-color: white; white-space: pre-wrap;"> </span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-size: 10pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">(recept bewerkt uit “Good Food UK edition dec 2009”)</span></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-52239751158733390442018-11-26T18:27:00.001+01:002018-11-26T18:27:14.711+01:00Sinterklaas is weer in het land!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSg99DBgeA-IYOrnsCrGy1yh5phvKl4jxVQogd33qlGyBXqfyP4H_IoLm2RIHmZPcENVfcNiyl5G05YgAN41oBSOlbk0ql_hYt2BhxBmf5NyV-TqEkRGoKHTrrjlQ0zX2_cgxs/s1600/Iris+en+sinterklaas+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1247" data-original-width="1600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSg99DBgeA-IYOrnsCrGy1yh5phvKl4jxVQogd33qlGyBXqfyP4H_IoLm2RIHmZPcENVfcNiyl5G05YgAN41oBSOlbk0ql_hYt2BhxBmf5NyV-TqEkRGoKHTrrjlQ0zX2_cgxs/s320/Iris+en+sinterklaas+2.jpg" width="320" /></a>Sinterklaas is weer in het land en dus vieren de speculaaskruiden hoogtij in de keuken. Gisteren een bakdag gehad met als resultaat gevulde speculaas, speculaasbrokken met amandelen, kruidnootjes én om eens wat anders te maken choco-kruidnootjes.</div>
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<br />In de winkel zijn er heel veel verschillende smaken kruidnootjes tegenwoordig. Die met chocolade omhulde kennen we al langer, maar die vind onze dochter niet lekker. Vreemd want ze houdt toch van chocolade. </div>
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Ik dacht dan probeer we eens wat anders en heb er cacao én chocoladenibs aan toegevoegd. Hiermee voorkom je dat het te zoet wordt, terwijl je toch de chocoladesmaak hebt. Nog een beetje sinaasappelrasp om het wat op te pimpen en zo heb je eens wat anders. Iedereen, ook dochterlief vond ze lekker, dus die zijn zo weg.<br />De kunst is om ze precies zo te bakken dat ze niet keihard en ook niet zacht zijn van binnen, kruidnootjes horen knapperig. Bak ze!</div>
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<b><span style="color: #e36c0a; font-size: 14.0pt; mso-themecolor: accent6; mso-themeshade: 191;">Choco-sinaasappel-kruidnoten</span></b></div>
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(ongeveer 100+ stuks)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ybwvd81e_rdmEZ7xrFYW_usXFVTqpF2FVNj6nATYgu-Jr7MEsQuzQQvzfn2u_5F1x6eqbCcwN8JuUKz4oTgwV4mO4UxQUg8irP5MlNW97EHa56Feq7ddu3ml78NFa68MojTV/s1600/Choco-sinaasappelkruidnootjes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ybwvd81e_rdmEZ7xrFYW_usXFVTqpF2FVNj6nATYgu-Jr7MEsQuzQQvzfn2u_5F1x6eqbCcwN8JuUKz4oTgwV4mO4UxQUg8irP5MlNW97EHa56Feq7ddu3ml78NFa68MojTV/s640/Choco-sinaasappelkruidnootjes.JPG" width="426" /></a></div>
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(recept <a href="https://docs.google.com/document/d/1VvqLvN3w4r7Q_HMfHqWaxDbcOhKtbJq4M5aEE9Wv3ms/edit?usp=sharing" target="_blank">PRINTEN</a>) </div>
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220 g (Zeeuwse) bloem</div>
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7 g bakpoeder</div>
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3 g cacaopoeder</div>
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125 g bruine basterdsuiker</div>
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2 tl sinaasappelrasp</div>
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4 tl speculaaskruiden</div>
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3 el cacaonibs (dit zijn rauwe chocoladestukjes)</div>
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snuf zout</div>
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120 g boter in blokjes</div>
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3-5 el melk</div>
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Meng alle ingrediënten behalve de melk in een kom
doorelkaar. Wrijf met je vingers de boter door de ingrediënten tot er kruimels
ontstaan. Voeg dan, een eetlepel per keer, wat melk toe. Kneed het erdoor en
voeg genoeg melk toe om het een soepel een kneedbaar deeg te maken, maar maak
het vooral niet te nat. Kneed niet té lang, anders krijg je geen brosse
kruidnoten.</div>
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Verpak goed in plastic en leg het deeg min. 30 minuten in
de koelkast.</div>
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Verwarm de oven voor op 170ºC.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QWXNkYAAKj_y-74sSaVLiUNaMsQ3IuOUdvJUMQ_ZiFtA93595JoDF3g8hKUmjUvGFjkvnmjwKg81lqjPyZNKQqb3OTYRUHEqmk6aF-qQ0RJDaddCriOwINhQi8Rahv15S8DY/s1600/Choco-sinaasappelkruidnootjes+-+close+up.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QWXNkYAAKj_y-74sSaVLiUNaMsQ3IuOUdvJUMQ_ZiFtA93595JoDF3g8hKUmjUvGFjkvnmjwKg81lqjPyZNKQqb3OTYRUHEqmk6aF-qQ0RJDaddCriOwINhQi8Rahv15S8DY/s320/Choco-sinaasappelkruidnootjes+-+close+up.JPG" width="213" /></a></div>
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Haal het deeg uit de koelkast. Soms kan er wat vocht
zichtbaar zijn, doordat suiker vocht aantrekt en door de sinaasappelrasp in het
deeg. Dep dat gewoon wel, het kan verder geen kwaad.</div>
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Bekleed een bakplaat met bakpapier en draai kleine
balletjes van ongeveer hetzelfde formaat van het deeg, gebruik eventueel een
klein beetje bloem bij het draaien. Leg de balletjes op het bakpapier op een
paar centimeter afstand van elkaar. <br />
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Bak de kruidnootjes ongeveer 18-20 minuten, dit verschilt per oven.<br />
Pak eventueel een nootje van de plaat, breek hem door en kijk of de binnenkant
al gaar is. Als ze gaar zijn kan je dat zien als niet donkerder of voelt klef
in het midden. Omdat deze nootjes zo donker zijn, kan je niet op het uiterlijk
van de nootjes afgaan.<br />
Leg ze op een rooster om volledig af te koelen, ze worden knapperiger als ze
koud zijn.</div>
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Maak de rest van de balletjes terwijl de eerste plaat
bakt en herhaal. Als je meerdere platen tegelijk in je oven kan doen kan dat
natuurlijk ook.</div>
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Fijne Sinterklaastijd! <span style="font-family: Arial, sans-serif; font-size: 11pt; text-align: right;">(recept: @Lien)</span></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-5201630418404830382018-11-22T21:46:00.001+01:002018-12-13T13:08:30.001+01:00SUQAR: boekrecensie<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOTtuWPpoSm5Orf2881A3yptOEIz_6P2QCvmmqgLAYZ9yt8u7gpOrZ-_GDcsG9f-i-g-8Bj_LXATj67RCmA3QZbbrVr4jcI2-mapvwsk7lnmR70pKGJMY3jWgGh7jKRgNfy1_/s1600/suqar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOTtuWPpoSm5Orf2881A3yptOEIz_6P2QCvmmqgLAYZ9yt8u7gpOrZ-_GDcsG9f-i-g-8Bj_LXATj67RCmA3QZbbrVr4jcI2-mapvwsk7lnmR70pKGJMY3jWgGh7jKRgNfy1_/s320/suqar.jpg" width="224" /></a>Toen ik zag dat Greg & Lucy Malouf een nieuw boek uit zouden brengen bij uitgeverij Good Cook, heb ik mij meteen aangemeld met de vraag of ik daar een stuk over mocht schrijven.<br />
Hun vorige boek "<a href="https://notitievanlien.blogspot.com/2015/08/op-de-vegetarische-toer.html" target="_blank">Vegarabia</a>" heb ik al eens mogen bespreken en ik had dus hoge verwachtingen van dit nieuwe boek "<b><u>Suqar; desserts & zoet uit het Midden-Oosten</u></b>" (Suqar = Arabisch voor Suiker).<br />
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Ik ben dol op de Midden-Oosterse keuken én een zoetekauw, dus ik vond het heerlijk dit boek door te bladeren, te bekijken en iets te kiezen wat ik er als eerste uit zou maken.<br />
Het gemaakte recept komen we straks aan toe, eerst even over het boek zelf.<br />
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<b>De eerste indruk</b>: weer een heel mooi vormgegeven boek, De reliëfdruk van de kaft geeft het een luxe uitstraling. Prachtige pagina-grote foto's van veel van de recepten.<br />
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<b>Indeling</b>:<br />
Na de inleiding komen er 10 hoofdstukken die ingedeeld zijn in categorieën.<br />
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1. <b><u>Fruit:</u></b> waar heel veel verschillende worden gebruikt in 12 recepten van gelatinepudding tot soufflé, fruitsalade tot pavlova. Hieruit komt het ananasrecept wat ik gemaakt heb met een zelfgemaakt, vers specerijenmengsel, Arabisch 5-kruidenpoeder.<br />
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2. <b><u>Zuivel</u></b>. Van de klassiek geïnspireerde muhallabeya (een melkpudding) tot Turkse koffiepuddinkjes, en van crème brûlée met saffraan en sinaasappel tot posset (romige pudding) met oranjebloesem. De zuivelrecepten worden vaak gecombineerd met fruit.<br />
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3. <b><u>IJskoud</u></b>: dat betekent de heerlijkste ijssmaken, zoals muntsorbet, chocolade-halva-ijs, saffraanijs (zie het recept hieronder!), rozenijs of pistache-zuurbessennougat-glacé om er maar een paar te noemen.<br />
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4. <b><u>Koekjes</u></b>. Dat hoofdstuk kan natuurlijk niet ontbreken in een boek over zoetigheid. Los van de specerijen worden hier Midden-Oosterse ingrediënten gebruikt als pistache, tahin en mastiek.<br />
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5. <b><u>Cakes, taarten en puddingen</u></b>. Dit hoofstuk bevat zelfs 17 recepten, de andere hoofdstukken ongeveer negen tot twaalf. Om maar wat te noemen: plaatgebak, tulband, madeleines, bittere walnoot- of kardemomcake,labne-cheesecake en Perzische plakjes paradijs... die naam alleen al maakt dat dit het eerstvolgende wordt wat ik uit dit boek maak.<br />
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6. <b><u>Klein gebak en vruchtentaarten</u></b>. Baklava kan hier niet ontbreken, maar we vinden ook onder andere kleine frambozen-bakewells met rozen, Perzische roomsoezen en dadel-custardtaart.<br />
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7. <b><u>Beignets en pannenkoeken</u></b>. Arabische abrikozendonuts, ricottabeignets uit de frituur, maar ook kleine baba's met gekonfijte citroenroom. Uit de pan heerlijkheden als Berber-1000-gatenpannenkoeken met dadel-citroenboter en Syrische zoete kaasrolletjes.<br />
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8. <b><u>Suikergoed</u></b>. Dit is een fantastisch hoofdstuk om cadeautjes te maken voor vrienden en familie voor alle feestdagen. Perzische boterfudge, turks fruit van kweeperen of gembertoffees en nog 9 andere recepten om uit te kiezen.<br />
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9. <b><u>Conserven</u></b>. Heerlijk om zelf te maken en te eten, maar net als in het vorige hoofdstuk fantastische weggevers voor de gastvrouw/heer van het Kerstdiner bijvoorbeeld, wat dacht je van rozen-limoenmarmelade, rozenblaadjesjam of fruitleer.<br />
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10. <b><u>Dranken</u></b>. Tot slot een vloeibaar hoofdstuk waarin een paar siropen staan, thee- en koffierecepten en ayran, een soort drinkyoghurt in verschillende smaken.<br />
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Achterin staan dan nog enkele pagina's met informatie over ingrediënten en technieken. Alles bij elkaar een schat aan interessante recepten.<br />
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<b><u>Nog enkele opmerkingen</u></b>:<br />
- Sommige recepten hebben een westerse invloed (madeleines, panna cotta of crème brûlée) maar hebben dan door de ingrediënten een Midden-Oosterse smaak.<br />
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- In sommige recepten staat 'moscovadosuiker of bruine basterdsuiker'... gebruik dan niet de donkerbruine basterdsuiker, maar wat ze bij ons 'lichte" basterdsuiker noemen (ik noem het vaak "gele" basterd, anders gaat het eindproduct een heel andere kleur hebben als wordt bedoeld. (qua smaak maakt het niet zoveel uit)<br />
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- Er komen in de ingrediéntenlijstjes een aantal wat ongebruikelijke dingen voor, die niet iedereen misschien in huis heeft. Zoals bijvoorbeeld Jellabsiroop, verjus, rozenblaadjes, trimoline (invertsuiker), mastiek, mahlab. labne en halva. Veel dingen kan je wel online kopen, maar kijk vooral ook bij de Turkse of Arabische winkel in je buurt, daar kan je soms van alles tegenkomen. Lees achterin het boek bij de ingrediënten wat het is, hoe het smaakt en bedenk hoe je het zou kunnen vervangen. Labne kan je overigens makkelijk zelf maken, dat staat daar ook beschreven. Laat je dus niet afschrikken door voor jou onbekende dingen.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQJP-lUBWn1gS9kgLYcluY6WNs-aQId5XFqru3_63RCbV5Gvn2aWt-7LKFk37uzOOO1uneJGmbIyABdqDJShTxzI84KyHql4xWh21bHgyBH3KIYFsLe4xa-evcGWgP-y9s38G/s1600/Arabisch+vijfkruidenpoeder.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQJP-lUBWn1gS9kgLYcluY6WNs-aQId5XFqru3_63RCbV5Gvn2aWt-7LKFk37uzOOO1uneJGmbIyABdqDJShTxzI84KyHql4xWh21bHgyBH3KIYFsLe4xa-evcGWgP-y9s38G/s320/Arabisch+vijfkruidenpoeder.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arabisch 5-kruidenpoeder</td></tr>
</tbody></table>
- <span style="font-weight: bold;">Suiker... kan dat eigenlijk nog wel?</span> Zeker als je een boek Suqar/Suiker als titel geeft, komt dat toch wel bij me op, ondanks dat ik zelf, net als Greg Malouf, een zoetekauw ben. Ik las in de inleiding dat Greg en Lucy zich dit natuurlijk ook hadden afgevraagd. Hij wijst erop dat mensen in het Midden-Oosten gek zijn op zoet, maar dit vooral eten als een bijzondere traktatie, om iets te vieren en niet als dagelijkse kost. En dat lijkt me een heel goed uitgangspunt. Bovendien, zegt hij, als je zelf zoete dingen maakt, heb je natuurlijk ook in de hand hoeveel suiker je erin doet!<br />
<br />
- Lees de recepten goed als je je zorgen maakt om geraffineerde suiker, sommige recepten gebruiken ook bijenhoning. Er zijn meerdere recepten waar de suiker te verwaarlozen is als je het deelt door het aantal personen. En neem van de recepten waar meer suiker nodig is (zoals bij de siroop voor baklava of de pavlova's) gewoon een klein stukje. En geniet er dan ook van, het liefst met anderen.<br />
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<b>Tot slot</b>: Natuurlijk kan een kookboek eigenlijk alleen maar goed 'getest' worden door er wat uit te maken, en onderstaand recept is het geworden. Het recept klopte helemaal zoals het er stond, het ijs is verrukkelijk romig met een vleugje saffraan. De ananas met die specerijen is ook zonder ijs heerlijk en snel te maken. Probeer zeker zelf de Arabische 5-spice te maken, vers gemalen, toch wel veel lekkerder en echt anders dan de Chinese versie..... Eet smakelijk en geniet!<br />Ik zal vast nog meer uit dit boek maken, de resultaten vind je <a href="https://www.flickr.com/photos/notitievanlien/albums/72157703902816745" target="_blank">HIER </a>terug.<br />
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<b><u><span style="color: #ffc000; font-size: 14.0pt;">Ananas met Arabisch vijfkruidenpoeder en saffraanijs<o:p></o:p></span></u></b></div>
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(voor 4 personen)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3Bt7jPOHb1zg7dIrBKTezKkMP2uUDkcFqKUxmqmAATdreT7-PyghlGSCveprG0Tmuz0N0oGlalGOE1LtPSlU_zib2RITbise3zrkP_fafsC-9nBoJ4Iyg9ZZG2aJsk7EahZM/s1600/Ananas+met+Arabisch+vijfkruidenpoeder+%252818%2529+en+saffraanijs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1038" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3Bt7jPOHb1zg7dIrBKTezKkMP2uUDkcFqKUxmqmAATdreT7-PyghlGSCveprG0Tmuz0N0oGlalGOE1LtPSlU_zib2RITbise3zrkP_fafsC-9nBoJ4Iyg9ZZG2aJsk7EahZM/s640/Ananas+met+Arabisch+vijfkruidenpoeder+%252818%2529+en+saffraanijs.JPG" width="414" /></a></div>
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(recept <a href="https://docs.google.com/document/d/1eosbWQdx8UbC3AxUy_hrT1Xz4Ty_eQcYZbiULEvip1Y/edit?usp=sharing" target="_blank">PRINTEN</a>)</div>
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25 g boter</div>
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2 el <i>(lichte</i>) basterdsuiker</div>
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2 el honing</div>
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80 ml bruine rum</div>
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½ vanillestokje, in de lengte opengesneden en het merg eruit geschraapt</div>
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1 tl Arabisch vijfkruidenpoeder* (zie hieronder, gebruik eventueel chinees 5-kruidenpoeder)</div>
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400 g rijpe ananas, in blokjes van 2,5 cm gesneden</div>
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Saffraan ijs** (zie hieronder), om erbij te serveren</div>
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Verwarm de boter, basterdsuiker en honing in een kleine steelpan op middelhoog vuur, onder geregeld roeren, tot de boter gesmolten is en de suiker opgelost. Draai het vuur laag en laat de vloeistof 8 tot 10 minuten koken tot een kastanjekleurige karamel ontstaat. Voeg de bruine rum, het vanillestokje, vanillemerg en Arabisch 5-kruidenpoeder toe, gevolgd door de stukjes ananas. Laat de karamel 2 tot 3 minuten koken op hoog vuur, hussel geregeld, tot de ananas door en door bedekt is met de glanzende karamel, maar nog wel zijn vorm heeft. Laat de compote niet te lang koken, anders krijgt de compote een doordringende zoetscherpe, ananasachtige bijsmaak.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGh1IPEc5VN5P4qudLsMPMav20dZH_dzhWmyHSs4KP9arzrwC3H235K2eOR1G5Wq3eXg5yNfCgYiESxSybc7yciWZcLxC1laJmK7ikAPhv1LMaoM2y1wL2UeMOouxLxRt9ENw/s1600/Ananas+met+Arabisch+vijfkruidenpoeder+%252818%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGh1IPEc5VN5P4qudLsMPMav20dZH_dzhWmyHSs4KP9arzrwC3H235K2eOR1G5Wq3eXg5yNfCgYiESxSybc7yciWZcLxC1laJmK7ikAPhv1LMaoM2y1wL2UeMOouxLxRt9ENw/s400/Ananas+met+Arabisch+vijfkruidenpoeder+%252818%2529.JPG" width="266" /></a></div>
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Haal de steelpan van het vuur. Haal het vanillestokje uit de steelpan en bewaar deze in je suikerpot zodat de suiker een vanillegeur krijgt.<br />
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Serveer de warme ananas met karamelsaus met saffraanijs en bijv. sinaasappel-kardemomwafels (<i>dat recept vind je in het boek op blz.91)</i></div>
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<b><span style="color: #ffc000; font-size: 14.0pt;">*Arabisch vijfkruidenpoeder<o:p></o:p></span></b></div>
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1 el kaneel <i>(Ik heb een grote ceylon kaneelstok gebruikt in stukken gebroken)<o:p></o:p></i></div>
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zaden uit 10 kardamompeulen</div>
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15 kruidnagels, grofgemalen</div>
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4 steranijs, grofgemalen</div>
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1 tl venkelzaad, grofgemalen</div>
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1 tl fijne kristalsuiker</div>
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<br /></div>
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Maak het Arabisch vijfkruidenpoeder door alle specerijen in een kleine koekenpan ongeveer 2 minuten te verwarmen op middelhoog vuur tot ze net warm aanvoelen. Maal de specerijen met de fijne kristalsuiker in een vijzel nog fijner tot de suiker een vrijwel poederachtige consistentie heeft. (<i>Ik heb de kruiden in een koffiebonenmolentje fijngemaakt met de suiker</i>) </div>
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Zeef het specerijenmengsel om vezelige stukjes te verwijderen en bewaar het in een luchtdicht afgesloten verpakking. Het blijft een paar weken goed, daarna gaat de sterkte van de smaak achteruit.</div>
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<br /></div>
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<b><span style="color: #ffc000; font-size: 14.0pt;">**Saffraanijs<o:p></o:p></span></b></div>
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(ongeveer 1 liter)</div>
<div class="MsoNoSpacing">
<br /></div>
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40 saffraandraadjes</div>
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500 g slagroom</div>
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250 ml volle melk</div>
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½ tl geraspte schil van een onbespoten sinaasappel</div>
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100 g eidooiers (ongeveer 6)</div>
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110 g honing met een zachte smaak (bv. oranjebloesem of acacia)</div>
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30 g fijne kristalsuiker</div>
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¼ tl fijn zeezout</div>
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<br /></div>
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verder nodig: ijsmachine</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJVsJmvvfiYrXXfjHgCDu1a6S4gJnV2trrtr_rfOUkPSVLVMMFD6RNG17mpdw27H2u64r64bn8tsUs29yYj9I2Gsa7UTePnAosIUODsXj57a7lwRP3qh80HbPQpcmA45rBGEI/s1600/Saffraanijs+%252864%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJVsJmvvfiYrXXfjHgCDu1a6S4gJnV2trrtr_rfOUkPSVLVMMFD6RNG17mpdw27H2u64r64bn8tsUs29yYj9I2Gsa7UTePnAosIUODsXj57a7lwRP3qh80HbPQpcmA45rBGEI/s320/Saffraanijs+%252864%2529.JPG" width="213" /></a></div>
Rooster de saffraandraadjes ongeveer 30 seconden in een kleine droge koekenpan op laag vuur zodat ze iets drogen en hun geur vrijgeven (let op dat ze niet verbranden).</div>
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Breng de slagroom, volle melk, saffraandraadjes en sinaasappelrasp in een steelpan op laag vuur aan de kook. Haal de steelpan van het vuur en laat het roommengsel 1 uur trekken.</div>
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<br /></div>
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Breng de saffraanroom opnieuw zachtjes aan de kook. Klop de eidooiers, honing, fijne kristalsuiker en fijn zeezout in een mengkom licht en romig. Klop er een derde van de warme room door en schenk het roommengsel terug in de steelpan. Verwarm het ongeveer 8 minuten, al roerend, tot het roommengsel bindt. <i>(Laat het vooral niet aan de kook komen!)</i> Controleer dit door een vinger te halen door de custard op de achterkant van de lepel. Als dit een schone streep op de lepel oplevert, is het klaar.</div>
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Haal de steelpan van het vuur en plaats die meteen in een teil ijswater. Roer af en toe zodat de custard sneller afkoelt. Zet de custard in de koelkast om verder af te koelen.</div>
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Schenk de custard, zodra die is afgekoeld, in een ijsmachine en laat het ijs draaien volgens de aanwijzingen van de fabrikant.</div>
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<br /></div>
<span style="font-family: "arial" , "sans-serif"; line-height: 115%;">Schep het ijs in een luchtdicht afgesloten plastic doos en zet die minstens 1 uur in de vriezer voordat je het saffraanijs serveert</span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">.<br />
<br />
<i>(Recept uit het boek “Suqar” van Greg en Lucy Malouf, uitgeverij GOOD COOK)</i></span><br />
<div style="text-align: center;">
<span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"><i>________________________________________________________________</i></span></div>
<div style="text-align: center;">
<i style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px;"><br />
</i></div>
<div style="text-align: left;">
<i style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px;">Een exemplaar heb ik ontvangen van uitgeverij Good Cook om een recensie over te schrijven, met dank. Deze mening is mijn eerlijke en onbeïnvloedde mening, na het boek uitgebreid bekeken en gebruikt te hebben. </i></div>
<div style="text-align: left;">
<i style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px;">Ik kan het boek van harte aanbevelen aan alle mensen die vaak of af en toe iets zoets willen maken en eten.</i><br />
<i style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 14.85px;"><br /></i></div>
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit68GQ-JiuyzgQOjAEez7rDrjaomykVxXM7oZOqNwFwg1PXRhmnvLGoyDtwFEBDtzz7nIo-PjWk0-k7y5nOQEUNBBph0sTrEtmz6NVl-wTnXFj0UxS3JwfNww2t45agyhfAITZ/s1600/.Greg+%2526+Lucy+Malouf+-+Suqar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit68GQ-JiuyzgQOjAEez7rDrjaomykVxXM7oZOqNwFwg1PXRhmnvLGoyDtwFEBDtzz7nIo-PjWk0-k7y5nOQEUNBBph0sTrEtmz6NVl-wTnXFj0UxS3JwfNww2t45agyhfAITZ/s200/.Greg+%2526+Lucy+Malouf+-+Suqar.jpg" width="154" /></a><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br />
</i></div>
<b style="background-color: white; color: #222222; font-family: calibri, sans-serif; font-size: 11pt;"><span style="font-family: "arial" , sans-serif;">Technische gegevens</span></b><br />
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 11pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">Uitgeverij: Good Cook</span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 11pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">Titel: </span><b>Suqar</b> desserts & zoet uit het Midden-Oosten</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 11pt; margin: 0cm 0cm 0.0001pt;">
Auteurs: Greg & Lucy Malouf</div>
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<span style="font-family: "arial" , sans-serif;">Formaat: 21 x 26,5 cm, gebonden 256 blz.<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "arial" , sans-serif;">ISBN: 978 94 6143 201 8 <u></u></span><span style="background-color: transparent;">| NUR 442</span></div>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 11pt;">Prijs: € 29,95</span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"></span>Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-25789311376423016982018-11-11T19:34:00.000+01:002018-11-11T19:36:07.352+01:00Kweeperen of -appels?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBOD-F44chCDJBpDwl6OAjNzprTrtKnVjWN7DhvxlXYI2O7muJU3WKFLQbT5bcQkDdRUB7qvm4pZfOLGbWgbvCeudk3Bmr0MzsZg7t7rUx4R_q7B0YOOG_jWOZAAxXQLPye5J/s1600/Kweeperen+voor+het+roosteren.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1068" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBOD-F44chCDJBpDwl6OAjNzprTrtKnVjWN7DhvxlXYI2O7muJU3WKFLQbT5bcQkDdRUB7qvm4pZfOLGbWgbvCeudk3Bmr0MzsZg7t7rUx4R_q7B0YOOG_jWOZAAxXQLPye5J/s200/Kweeperen+voor+het+roosteren.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">voor ze in de oven gaan</span></td></tr>
</tbody></table>
Op mijn verjaardag kreeg ik van onze buurman een zak kweeappels, hij wist al dat ik daar gek op was en ik was er ook heel blij mee. Kweeappels verschillen overigens alleen in de vorm van kweeperen, de smaak is hetzelfde. <br />
<br />
De volgende dag kwam hij nog een keer langs met een hele emmer. Hij was op mijn blijde reactie nog een keer terug gegaan naar de boom, die ergens staat waar hij vaak komt en had er nog een heleboel extra geraapt. Helaas moest ik ze wel vooraf schillen (sommige zelfs twee keer rond) omdat ze vol zwarte plekjes zaten, maar de meesten waren van binnen gelukkig wel mooi.<br />
<br />
Naast kweeperengelei en een overheerlijke tarte tatin met kweepeer die ik maakte, herinnerde ik me het recept wat ik een aantal jaren geleden maakte; kweeperen lang in de oven geroosterd. Ze worden hierdoor mooi donkerrood. Je kunt ze zo opsnoepen, maar ze zijn ook heerlijk met yoghurt of vla én natuurlijk met (vanille)ijs! Eet smakelijk<br />
<span style="font-size: large;"><br /></span>
<br />
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<div style="text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;"><span style="color: #660000;">Ovengeroosterde Kweeperen met kaneel en sinaasappe</span><span style="color: #660000;">l</span></span><span style="font-size: 12pt;"><o:p></o:p></span></b></div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8VR2RAMgoziqQGrrJzhjl0s7BmdAwq2g8zK55_BT9Cw6906YFvtmqrHV7hObh8eguNpo50i7D0hryV5JoLIKFCGNEweal6Aetf2c-e_UchJrXfpbTujO3uBlqy0tzlaQT8pF/s1600/Ovengeroosterde+kweeperen+met+yoghurt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8VR2RAMgoziqQGrrJzhjl0s7BmdAwq2g8zK55_BT9Cw6906YFvtmqrHV7hObh8eguNpo50i7D0hryV5JoLIKFCGNEweal6Aetf2c-e_UchJrXfpbTujO3uBlqy0tzlaQT8pF/s640/Ovengeroosterde+kweeperen+met+yoghurt.JPG" width="426" /></a></div>
<div style="text-align: center;">
(recept <a href="https://docs.google.com/document/d/1GYcta2kQyAzTxbW51f8v1Cn7NCaxxd-itB2NpBJMC5U/edit?usp=sharing" target="_blank">PRINTEN</a>)</div>
</div>
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1.5 kg kweeperen of -appels,
geschild, klokhuis en schil verwijderd, in 8 partjes per kwee (klokhuizen en
schillen bewaren)<o:p></o:p></div>
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sap van 2 citroenen<o:p></o:p></div>
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550 ml water<o:p></o:p></div>
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1 sinaasappel schil in
brede strips (zonder het wit) en sap<br />
1 flinke kaneelstok</div>
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<br />
Verwarm de oven voor op 90ºC.<o:p></o:p></div>
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<br /></div>
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Schil de kweeperen, haal
het klokhuis eruit en verdeel ze in 8 partjes, besprenkel ze met het
citroensap, zodat ze niet bruin worden.<br />
Doe de klokhuizen en schillen in een stuk kaasdoek, dat je dichtbindt.<o:p></o:p></div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykomSlQ8txfk_s-zRImAmJutbUlr1OYq_X5YL-w-hGz82_VQytwNryzx2sN3527YN-RAmO-__2EA3NAnR2VFtqO6DVioB5iRRAhDDy2-CvvJQ2VApvsKsW_bmq1TJ0VqI1XoU/s1600/Ovengeroosterde+kweeperen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgykomSlQ8txfk_s-zRImAmJutbUlr1OYq_X5YL-w-hGz82_VQytwNryzx2sN3527YN-RAmO-__2EA3NAnR2VFtqO6DVioB5iRRAhDDy2-CvvJQ2VApvsKsW_bmq1TJ0VqI1XoU/s320/Ovengeroosterde+kweeperen.jpg" width="320" /></a></div>
Plaats de partjes,
kaasdoek met inhoud, water, sinaasappelstrips en suiker en kaneelstok in een
kookpan. Breng het aan de kook en laat het dan 20 minuten zachtjes koken tot
het genoeg vocht iets stropiger is geworden.<o:p></o:p></div>
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<br /></div>
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Leg de partjes in een lage
ovenschaal, waar ze dicht tegen elkaar aanliggen. Voeg de kaneelstok, de
sinaasappelschil en de siroop toe tot de partjes ongeveer ¾ onder staan. <span style="mso-spacerun: yes;"> </span>Dek de schaal af met een stuk bakpapier dat
helemaal op de ovenschaal past. <br />
Zet de schaal zo afgedekt in het midden van de oven en laat het ongeveer 8 uur
staan. Keer de partjes af en toe om. De partjes zullen zacht worden en
donker oranje worden en de siroop dikt verder in. Mocht dit niet gebeuren,
verhoog de temperatuur dan naar 120ºC tijdens het laatste uur.<br />
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<!--[endif]--><o:p></o:p></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hbNGMUzXw-X2Svz_x8TIzgOQE40pwmULMot6zct8xTcVCF61GhskPefyMd46UTrqQ239Yo7x0Jtr47Zk5ROGqDHORk44rEQlaNCJiEeBRVStWY6eF-Gsxr9T8DZNwrmXWdHy/s1600/Kweepeer+met+blad.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1203" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hbNGMUzXw-X2Svz_x8TIzgOQE40pwmULMot6zct8xTcVCF61GhskPefyMd46UTrqQ239Yo7x0Jtr47Zk5ROGqDHORk44rEQlaNCJiEeBRVStWY6eF-Gsxr9T8DZNwrmXWdHy/s320/Kweepeer+met+blad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Kweepeer</span></td></tr>
</tbody></table>
De partjes zijn zo al
heerlijk als toetje, maar ook verrukkelijk met wat Griekse yoghurt of vanille-custard.
Ook erg lekker lauwwarm met vanilleijs. Geniet ervan.<br />
<br />
<span style="font-size: x-small;">
(bewerkt naar een recept van Maggie Beer)</span><br />
<br />
<i><u>Nog meer kweepeer-recepten?</u><br />- <a href="https://notitievanlien.blogspot.com/2010/10/bread-world-day-2010.html" target="_blank">Kweepeerbrood</a><o:p></o:p></i><br />
<i>- <a href="https://notitievanlien.blogspot.com/2006/11/nog-meer-toffe-peren.html" target="_blank">Kweeperenjam</a></i><br />
<i>- <a href="https://notitievanlien.blogspot.com/2012/09/lost-and-found.html" target="_blank">Kweepeer en frangipane gebak</a></i><br />
<i>-<a href="https://notitievanlien.blogspot.com/2009/01/baked-fruit.html" target="_blank"> Gebakken gevulde kweeperen</a></i><br />
<i>- <a href="https://notitievanlien.blogspot.com/2007/12/nog-n-keer-kweepeer.html" target="_blank">Cotognata</a> (kweepeersnoepjes)</i><br />
<br /></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com1tag:blogger.com,1999:blog-35589098.post-34679590081868211522018-02-16T14:51:00.000+01:002018-02-20T15:44:26.449+01:00A decade of Bread Baking Babes: Happy anniversary!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBXCKqpySLsxIeuC2zi90_Hsj0SL_-P1aPFEgF8PeHyp43XJmxyZNb0CYqMor-QYVpvDlb5cuXlG0CHGMGy7uE6JD5p9-NTqfU9fLqoY8tmeZeLwwBRUyMmdYbF04awTusBVr/s1600/BBB+Badge+February+2018.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="393" data-original-width="390" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBXCKqpySLsxIeuC2zi90_Hsj0SL_-P1aPFEgF8PeHyp43XJmxyZNb0CYqMor-QYVpvDlb5cuXlG0CHGMGy7uE6JD5p9-NTqfU9fLqoY8tmeZeLwwBRUyMmdYbF04awTusBVr/s320/BBB+Badge+February+2018.png" width="317" /></a></div>
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It has been 10 Years since I was asked to join a Bread
baking group of women, who baked 1 bread a month, talked, laughed, learned,
drank and shared together. It has been a very special time. Thanks Tanna and
Karen (baking soda), who started this group, for asking me, I have loved every
year and every bread of it. And I'm proud to say I've <a href="https://www.flickr.com/photos/notitievanlien/albums/72157600759759778" target="_blank">baked them all</a> (120). I had such fun looking at them all, and thinking: Oh that was a good one, and this one so delicious, wow we really baked a lot of divers breads. Happy birthday to all Bread Baking
Babes, former and current ones and all Bread Baking Buddies too!<br />
<br />
And on a sad
note, this is the last time I've baked with the Bread Baking Babes, 10 years has
been great, but I decided to step aside after all this time and all these
breads and leave my Babehood. Thanks girls for all the fun. But now we first turn
to this months wonderful bread to celebrate 10 years of Bread Baking Babes. </div>
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<br /></div>
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This month we go back to the first challenge we baked;
the <a href="https://notitievanlien.blogspot.nl/2008/02/bbb-royal-crown-tortano.html" target="_blank">ROYAL CROWN TORTANO</a>. Then I baked the bread twice with two
different kinds of white flours and they turned out pretty good.This time I
used Canadian strong white flour, didn't wander from the recipe like I did
then; So I did let the bread rise upside down and I didn't hold back on the
water and remembered to save my potato water for it. The only thing I did again was being scared that it wouldn't turn out
good in the end.</div>
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This is a slow riser. My bread dough
ring started out nice and plump, before I covered it with plastic and a tea
towel. My daughter passed the kitchen counter where the bread was rising (or
not) and lifted the towel, just to be sure there wasn't anything under it (she
wanted to put something on it), that's how flat it was. It was hardly 2 cm high
and had spread out a lot. O no, how will this ever become the glorious festive
bread that I (k)need this month? Well nothing to do about that, just plop in on
the fierce hot baking stone, pour some hot water in the tray underneath, close
the door and don't look at it for at least 20 minutes. This bread felt the
pressure of becoming a festive bread for this anniversary and it puffed up like
a balloon. Now we were talking! It turned out to be the best, airiest, chewiest
crumbs and perfect crust I have baked when making this recipe. Is that luck or
did I really learn something in those 10 years! A very happy baker that 💖🍞! </div>
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<br /></div>
<div class="MsoNoSpacing">
So <b>Bread Baking Buddies</b> out there, this is a
beautiful bread to bake and we would be delighted if you would bake along to
celebrate 10 years of Bread Baking Babes and Buddies! Bake, tell us about it
and sent it to our UberBabe Tanna, who started all this fun together with Karen
10 years ago. Deadline 29th of this month. Happy baking!<br />
<br />
Don't forget to check out the other Bread Baking Babes, current and former ones! I will add their links as they come online at the bottom of this post.</div>
</div>
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<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><u><span style="background: white; color: #663300; font-size: 14.0pt;">Royal Crown's Tortano</span></u></b><span style="background: white; mso-fareast-language: NL;"> </span>(revisited: BBB Challenge #1 & #120)</div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
Recipe Quantity:
One 1200 g tortano</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_39ETfRVyzvZFATKqH9KpOrER45k3TeRBbCveWjOze80sfMrew4fnGCrKIRjdbWZzDrGOkatiJTtvX5LOyRSujZdFa6IwtloveZk8QxmQBNBrwbDcBqKuqPedz1CRfBcsJja/s1600/Royal+Crown+Tortano+%25282018%2529-.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_39ETfRVyzvZFATKqH9KpOrER45k3TeRBbCveWjOze80sfMrew4fnGCrKIRjdbWZzDrGOkatiJTtvX5LOyRSujZdFa6IwtloveZk8QxmQBNBrwbDcBqKuqPedz1CRfBcsJja/s640/Royal+Crown+Tortano+%25282018%2529-.JPG" width="426" /></a></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
(<a href="https://docs.google.com/document/d/1K3isE1v43NZJNwve7RWB3TbA9VGChrWjpKWGhESJ-cc/edit?usp=sharing" target="_blank">PRINT</a> recipe)</div>
<div class="MsoNoSpacing">
<b>Time required for
recipe</b>: About 19 hours, with about 20 minutes of active work</div>
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Note about recipe: start this recipe the night BEFORE you
want to bake the bread.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Recipe synopsis<o:p></o:p></b></div>
<div class="MsoNoSpacing">
The Evening Before Baking: Make the starter and if you
like the mashed potato.</div>
<div class="MsoNoSpacing">
The Next Morning: Mix the dough and let it ferment for
about 4 hours. Shape it, proof it for about 1 1/2 hours, and then bake the
bread for about 45 minutes.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5MbYviU8STTN7RSmeKS4O_I4D6KS3VlsHuaAOnAu6E9OMAfWuLvtskjwW8ldlQgX4bq0c8XEkgu0e1EH2Rv9ASAQ1EAJTgv9-Zi3kMc-YTHQWRf4UCpOvBqG7dN53xpWemu-/s1600/Royal+Crown+Tortano+%25282018%2529+-crumb.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5MbYviU8STTN7RSmeKS4O_I4D6KS3VlsHuaAOnAu6E9OMAfWuLvtskjwW8ldlQgX4bq0c8XEkgu0e1EH2Rv9ASAQ1EAJTgv9-Zi3kMc-YTHQWRf4UCpOvBqG7dN53xpWemu-/s400/Royal+Crown+Tortano+%25282018%2529+-crumb.JPG" width="266" /></a></div>
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<b>The evening before
baking: making the pre-ferment</b>:<b><o:p></o:p></b></div>
<div class="MsoNoSpacing">
1/4 tsp instant yeast</div>
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240 g (about 40ºC)</div>
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100 g unbleached bread flour</div>
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85 g small potato</div>
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<br /></div>
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Stir the yeast into the water in a glass measure and let
it stand for 5 - 10 minutes. Add 90 g of this yeasted water (discard the rest)
to the flour and beat this very sticky starter until it is well combined. Cover
with plastic wrap and let it ferment until it is full of huge bubbles and sharp
tasting, about 12 hours. If your kitchen is very warm and the pre-ferment is
fermenting very quickly, place it in the refrigerator after 3 hours of
fermenting. In the morning, remove it and allow it to come to room temperature
30 minutes to an hour before beginning the final dough</div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Preparing the potato</b>:
For efficiency, you may want to prepare the potato the night before. Quarter
it, then boil it in water to cover until it can be easily pierced with a knife
tip, about 20 minutes. Drain; if desired, reserve the water for the dough.
Press the potato through a ricer or sieve to puree it and remove the skin.
Store it in a covered container in the refrigerator. </div>
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<br />
<b>Bake day: mixing the dough<o:p></o:p></b></div>
<div class="MsoNoSpacing">
575 g unbleached bread flour</div>
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420 g water, including the potato water if desired,
lukewarm</div>
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Pre-ferment</div>
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14 g honey</div>
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60 g potato puree</div>
<div class="MsoNoSpacing">
15 g salt</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7nYoSfAijWv4DAsQZXkuS6JZceEq-GnCpzuXaIT5gJt_GijieYD5T1D_QYW3FDeg9RP58qWeHGVJOyeYRrryhafVwE4i6rBTivOXKOssmoZ0PUW0KZCSZYOJhD8XrLGXfsy6/s1600/Royal+Crown+Tortano+%25282018%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7nYoSfAijWv4DAsQZXkuS6JZceEq-GnCpzuXaIT5gJt_GijieYD5T1D_QYW3FDeg9RP58qWeHGVJOyeYRrryhafVwE4i6rBTivOXKOssmoZ0PUW0KZCSZYOJhD8XrLGXfsy6/s400/Royal+Crown+Tortano+%25282018%2529.JPG" width="266" /></a></div>
<div class="MsoNoSpacing">
<b>By stand mixer</b>:
With your hands or a wooden spoon, mix the flour and water into a rough, very
wet dough in the work bowl of your mixer. Cover the dough and let it rest
(autolyse) for 10 - 20 minutes.</div>
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<br /></div>
<div class="MsoNoSpacing">
Fit the mixer with the dough hook. Add the pre-ferment,
honey, potato and salt and the mix the dough on medium speed for 15 - 20
minutes, or until very silky and wraps around the hook and cleans the bowl
before splattering back around the bowl. This dough is almost pourably wet.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Fermenting and
turning the dough</b>: </div>
<div class="MsoNoSpacing">
Shape the dough into a ball and roll it in flour. Place
it in a container at least 3 times its size and cover tightly with plastic
wrap. Let it ferment until doubled in bulk and filled with large air bubbles,
about 4 hours. Using plenty of dusting flour, turn the dough 4 times in 20
minute intervals, that is, after 20, 40, 60, and 80 minutes of fermenting, the
leave the dough undisturbed for the remaining time. Do not allow this dough to
over ferment or ferment to the point of collapse, for the flavor and structure
of your bread will suffer.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Shaping and proofing</b>:</div>
<div class="MsoNoSpacing">
Turn the fermented dough out onto a well floured work
surface, round it and let it rest for 20 minutes. Sprinkle a couche or wooden
board generously with flour. Slip a baking sheet under the couche if you are
using one for support.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxTqlrA0elfHZUTgmmoxT_qYXGwQnDUv1aVwQitEj28HWGhTdXthoeq5cpgw402dkZBJV66ko64AEil_NFLznlV4i4MVM7inNkzxpLBhUw1rGUtUatffc-JJFGBLLZIb7zOD9/s1600/Royal+Crown+Tortano+%25282018%2529+-interior.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxTqlrA0elfHZUTgmmoxT_qYXGwQnDUv1aVwQitEj28HWGhTdXthoeq5cpgw402dkZBJV66ko64AEil_NFLznlV4i4MVM7inNkzxpLBhUw1rGUtUatffc-JJFGBLLZIb7zOD9/s400/Royal+Crown+Tortano+%25282018%2529+-interior.JPG" width="266" /></a></div>
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Sprinkle a generous amount of flour over the center of
the ball. Push your fingers into the center to make a hole, the rotate your
hand around the hole to widen it, making a large 4 inch opening. The bread
should have about 30 cm diameter.</div>
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<br /></div>
<div class="MsoNoSpacing">
Place the dough smooth side down on the floured couche or
board and dust the surface with more flour. Drape it with plastic wrap and let
it proof until it is light and slowly springs back when lightly pressed, about
1 1/2 hours.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Preheating the oven</b>:</div>
<div class="MsoNoSpacing">
Immediately after shaping the bread, arrange a rack on
the oven's second to top shelf and place a baking stone on it. Clear away all
the racks above the one being used. Preheat the oven to 230ºC.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b>Baking</b>:</div>
<div class="MsoNoSpacing">
Unwrap the bread and flip it onto a floured peel or a
sheet of parchment paper. Do not worry about damaging the bread as you handle
it; it will recover in the oven as long as it is not overproofed. Slash it with
4 radial cuts in the shape of a cross. Slide the loaf onto the hot baking stone
and bake until it is very dark brown, 40-50 minutes, rotating it halfway into
the bake. Let the bread cool on a rack.</div>
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<br /></div>
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</div>
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<i><span style="font-size: 10.0pt;">(adapted from Artisan Baking Across America by Maggie
Glazer)<o:p></o:p></span></i><br />
<div style="text-align: center;">
<i><span style="font-size: 10.0pt;">__________________________</span></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i><span style="color: #20124d;"><u>Check out what the rest of the Bread Baking Babes (current and former) </u></span></i></div>
<div style="text-align: center;">
<i><span style="color: #20124d;"><u>baked for this 10th anniversary:</u></span></i></div>
<div style="text-align: center;">
Karen Baking Soda - <a href="https://bakemyday.blogspot.nl/2018/02/this-is-10th-anniversary-of-our-babe.html" target="_blank">Bake my day!</a></div>
<div style="text-align: center;">
Sara -<a href="https://iliketocook.blogspot.nl/2018/02/bread-baking-babes-10th-anniversary.html" target="_blank"> I like to cook</a><br />
Cathy - <a href="https://www.breadexperience.com/yeast-water-royal-crown-tortano/" target="_blank">Bread experience</a><br />
Karen - <a href="http://www.karenskitchenstories.com/2018/02/royal-crown-tortano-bread.html" target="_blank">Karens Kitchen stories</a><br />
Judy - <a href="https://wandasue22.blogspot.nl/2018/02/anniversary-bread.html" target="_blank">Judy's gross eats</a><br />
Tanna - <a href="https://mykitcheninhalfcups.wordpress.com/2018/02/16/10-years-bread-baking-babes/" target="_blank">My kitchen in half cups</a><br />
Elle - <a href="https://feedingmyenthusiasms.blogspot.nl/2018/02/the-big-ten-and-crown.html" target="_blank">Feeding my enthusiasms</a><br />
Elizabeth - <a href="http://etherwork.net/blog/bbb-february2018/" target="_blank">Blog from OUR kitchen</a><br />
Kelly - <a href="https://amessykitchen.blogspot.nl/2018/02/and-crown-goes-to-bbb-happy-10th.html" target="_blank">A messy kitchen</a><br />
Aparna - <a href="https://www.mydiversekitchen.com/recipe/royal-crown-tortano-bread" target="_blank">My diverse kitchen</a><br />
Katie - <a href="https://thymeforcookingblog.com/2018/02/bodacious-bread-baking-babes-turn-ten-with-tortano/" target="_blank">Thyme for cooking</a></div>
</div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com9tag:blogger.com,1999:blog-35589098.post-83004331740535476712018-01-16T16:41:00.000+01:002018-01-16T16:41:42.632+01:00BBBabes tackle a difficult one<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrCDy03bEWeFcZaVTGy3DYglFLe55WKdDbX-3ndAsFfrYeVQhAxrRZ_2HLYXBz1g212bz0Dqx2-MEnMZ9nOspdk4u_1itBkeNV9KzG5tOyuTgB7hPp3KFqkVGhA9HEiZtm5tG/s1600/BBB+Badge+january+2018.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="390" data-original-width="391" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrCDy03bEWeFcZaVTGy3DYglFLe55WKdDbX-3ndAsFfrYeVQhAxrRZ_2HLYXBz1g212bz0Dqx2-MEnMZ9nOspdk4u_1itBkeNV9KzG5tOyuTgB7hPp3KFqkVGhA9HEiZtm5tG/s320/BBB+Badge+january+2018.png" width="320" /></a></div>
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This month buckle up and find your courage and make this bread as our Bread Baking Buddy. If you dare!! You'll need a sourdough starter for this, so get going.</div>
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<br /></div>
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Our lovely Elizabeth ("<a href="http://etherwork.net/blog/tartine-polenta-bread-bbb/" target="_blank">Blog from OUR kitchen</a>") gave us a challenge to work on this month a recipe based on one of Tartine's breads. I made Tartine recipes before with a grain porridge (this one calls for a polenta, but you can also use other grains), so I know from experience that I have to hold back (a lot) on the water added, if you don't want to let the dough drip through your banneton. And this one sure is one to hold back on water. I reduced the water even more and hope the amounts are about right in the recipe below, as my first reduction still made it necessary to add more flour. In short, I'd call this a bread for the advanced baker, or the very brave beginners.<br /><br />So be a Brave Bread Baking Buddy, we dare you! <a href="http://etherwork.net/blog/tartine-polenta-bread-bbb/" target="_blank">Go to Elizabeth's</a> for all the explanations on the bread and were the difficulties are and bake anyway. Post, tell us about your experiences and send it to Elizabeths email. Give it a try. Happy baking!</div>
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<br /></div>
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<span style="-webkit-text-decoration-skip: none; background-color: transparent; color: #943634; font-family: Arial; font-size: 13.999999999999998pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Tartine Polenta Bread</span><span style="background-color: transparent; color: #943634; font-family: Arial; font-size: 10pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(makes one round loaf)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoO1GSOelSK5n5FU3eb9YAAiH9dS8c5gBoie0C2zPY-s0qbremhnr4rMlF2SYL55yOcCKQn9gJiz9xRjV7aWtGd4DsyOMQg0NCSgtw-MZlO85Zsj9FS8I5hdCqvQeixYPuNdZ/s1600/Tartines+polenta+bread+-+interior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoO1GSOelSK5n5FU3eb9YAAiH9dS8c5gBoie0C2zPY-s0qbremhnr4rMlF2SYL55yOcCKQn9gJiz9xRjV7aWtGd4DsyOMQg0NCSgtw-MZlO85Zsj9FS8I5hdCqvQeixYPuNdZ/s640/Tartines+polenta+bread+-+interior.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b id="docs-internal-guid-de672045-ff72-ec8b-6113-c962364e0e6c" style="font-weight: normal;">(<a href="https://docs.google.com/document/d/1K5knPhnjZIow_t2PQOo7XtT_S1UgGFspr0t3GagR61k/edit?usp=sharing" target="_blank">PRINT</a> recipe)</b></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Leavener</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">dessert spoonful of bubbling wheat starter from the fridge</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">75 g whole wheat flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">75 g water at body temperature</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Polenta mixture: </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 g raw dried pumpkin seeds</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">61 g grains for polenta (medium grind)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">150 g boiling water</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">pinch salt</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">21 g sunflower oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 TBsp fresh rosemary, chopped</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dough: </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">100 g floating leavener (stir the rest into the jar in the fridge)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">375 g bread flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">125 g whole wheat flour, sifted (reserve the bran - approximately 4 g) (</span><span style="background-color: transparent; color: black; font-family: Arial; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Oops forgot to sift it)</i></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 g wheat germ</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">150-200 g water, at body temperature (add more if needed)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(optional: ½ tsp instant yeast, if you’re uncertain about your leavener)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Adding the salt :</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">all of the dough mixture</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10 g salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">25 g water at body temperature</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pre-baking : </span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">rice flour, brot-form (or bowl), reserved bran from sifting whole wheat flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Baking: </span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">parchment paper, cast iron frying pan, large stainless steel mixing bowl</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedure</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Leavener and refreshing the starter</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: On the evening before baking the bread, put the leavener ingredients into a medium-sized bowl. Using your dough whisk or wooden spoon, mix the leavener ingredients until all the flour is incorporated. Leave 100 g in the bowl. Mix the extra into the jar in the fridge. Cover the bowl containing the 100 g with a plate and leave in the oven with only the light turned on overnight - until it becomes bubbly and frothy like mousse.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">polenta mixture</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spread pumpkin seeds evenly in one layer into a dry cast-iron frying pan over medium-high heat. Cook, stirring from time to time with a wooden spoon, until the seeds begin to pop, this takes about 5-10 minutes. Set aside and allow to cool for at least 20 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour boiling water into a bowl and stir in cornmeal. Set aside for about 10 minutes. Put the raw grains into a pot over medium heat and cook, stirring occasionally until they are turning gold and smell toasty (not more than 5 minutes). Add the water and a pinch of salt. Turn up the heat, stir and bring the mixture to a rapid boil. Turn the heat down to very low, cover the pot and allow the grains to simmer for about 15 minutes. Avoid the temptation to lift the lid. When the water has absorbed, remove from the heat and allow to cool.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add oil, rosemary and pumpkin seeds.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">dough</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: When a small spoonful of the leavener floats in a small bowl of room temperature water, you can go ahead and mix the dough. (If the leavener does not float, stir in a little more whole wheat flour and water - even amounts by weight - cover with a plate and leave for about 30 minutes more. Chances are that it will now float.) Put all the dough ingredients into a large mixing bowl along with the now bubbling leavener. Mix as well as you can with a wooden spoon. Cover the bowl with a plate and leave on the counter to rest for about 40 minutes. Do not skip the resting period. Working with the nature of the dough, the resting period allows the protein and starch in the flour to absorb the water, swell, and then relax into a cohesive mass.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adding the salt</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: Pour the 25 g water over-top of the mass of dough. Sprinkle on the salt, making sure that it goes onto the water. (Alternatively, you could stir the salt into the water in a little bowl and pour in the salty water.)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdCjkLn06RSfObM2tEg44kIIMPGarZHdFG2GimXxYn8GfBHZ28Ll9hR7AaYoNq2SszhuhI5Ah3__XJWgccOxhG9tfAcAPxarYCp1cno8t0tle6aKQhfQaGlzGC-yAewh94CEs/s1600/Tartines+polenta+bread.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdCjkLn06RSfObM2tEg44kIIMPGarZHdFG2GimXxYn8GfBHZ28Ll9hR7AaYoNq2SszhuhI5Ah3__XJWgccOxhG9tfAcAPxarYCp1cno8t0tle6aKQhfQaGlzGC-yAewh94CEs/s400/Tartines+polenta+bread.JPG" width="266" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">kneading</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: Use one of your hands to squoosh the salt and water into the dough; use the other hand to steady the bowl - this way you always have a clean hand. At first the dough might be a bit messy. But persevere. Knead with a dough hook in a stand mixer, until relatively smooth. Cover with a plate and leave to rest for about 30 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">stretching and folding (part 1)</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: About 30 minutes after adding the salt, run your dough-working hand under water. Reach down along the side of the bowl and lift and stretch the dough straight up and almost out of the bowl. Fold it over itself to the other side of the bowl. Turn the bowl and repeat until it's a little difficult to stretch the dough up any more. You'll notice that the dough feels significantly smoother. Cover with a plate and leave on the counter for about 30 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Repeat the above step twice.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">adding the polenta mixture</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: Add the polenta mixture to the dough. Run your dough-working hand under water and use it to squoosh the polenta, pepitas and rosemary into the dough. Allow to rest for 30 minutes. If the dough is too wet, add flour and knead it in. It should end up being a slightly wet dough, but one you can just shape. The streching and folding after this step will give more body to the dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">stretching and folding (part 2)</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: Repeat the stretching and folding step 1 or 2 more times (even 4 times when the dough needs more). A well-developed dough is more cohesive and releases from the sides of the bowl when you do the turns. The ridges left by the turn will hold their shape for a few minutes. You will see a 20 to 30 percent increase in volume. More air bubbles will form along the sides of the container. These are all signs that the dough is ready to be shaped.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">prepare the brot-form</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: Put rice flour into a brotform and distribute it as evenly as possible. (If you don't have a brot-form, you can line a bowl, basket or sieve with parchment paper. You can also use a liberally rice floured tea. If you do not have rice flour, you can use wheat flour. However, it makes it significantly more difficult for the bread to be released from the basket....</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">shaping</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: Scatter a dusting of wheat flour on the board and gently place the dough on the flour. Using wet hands, stretch the dough into a longish rectangle, then fold it like a letter, gently patting off any extra flour that might be there. Continue folding until the dough is shaped in a ball. Place it seam side up in the well floured brot-form. Evenly spread the reserved bran on and around the seam. Loosely wrap the basket and bread with a clean tea towel and enclose the whole thing inside a plastic bag and leave it in a warm spot for 2 or 3 hours (until it has about doubled).</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">baking</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: To know when it's time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread with the plastic bag and leave it in the oven with only the light turned on. If the dough gradually returns back after being pressed, put the cast-iron frying pan and its lid into the oven and preheat all to 220ºC.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About fifteen minutes later, put a square of parchment paper on the counter (the paper should be large enough to cover the bottom and sides of the frying pan). Overturn the shaped bread onto the parchment paper. Using a lame (or scissors, or serrated knife), score the bread. Take the pan and bowl out of the oven (wear oven mitts!!) and place the frying pan on the stove. Transfer the bread to the middle of the frying pan and immediately put the lid on. Put everything into the oven and immediately turn it down to 200ºC. Bake for 30 minutes. Remove the lid and bake for a further 30 minutes or so, until the crust is a nice dark brown and the bread sounds hollow when tapped on the bottom.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">cooling</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: When the bread is done, remove it from the pan and allow it to cool on a footed rack before slicing and eating; the bread is still baking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 200ºC for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.</span></div>
<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">leavener </span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The leavener is a 100% hydration, liquid levain. It takes about 5 days to create. (Please see </span><a href="http://etherwork.net/blog/janemasonstarter/#recipe" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">our take on Jane Mason's Natural Starter made with Wheat Flour</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you're too afraid (or don't have time) to take five days to make a natural starter and still want to bake this by using commercial yeast, I think what I'd do is create a poolish - say 50gm water, 50gm flour and a few grains (not more than 1/8 tsp) yeast stirred together, covered, and left overnight. And then proceed as written. I confess I haven't tried it but don't see why it won't work. If you're really worried, you could probably add few more grains of yeast into the dough itself as well)</span><span style="font-size: 10pt; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">(based on the recipe for 'Polenta Bread' in "Tartine Bread" by Chad Robertson)</span></div>
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Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com10tag:blogger.com,1999:blog-35589098.post-37372488870758634092017-12-24T17:48:00.002+01:002017-12-24T17:48:44.288+01:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd8e8SjGN-q1i0y3fp30icIfZheANCAZ9b5mXxGyGs0mz8kjc-FyEXf1cUhacZ8b_PkNx2UI1T8dNxBWqCwMH5Fn98l1vBsPd_n5Z5QUJ6-I4MgdbN6pSyKcc9FWS8iRObxC-/s1600/Kerstwens+2017+x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1117" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd8e8SjGN-q1i0y3fp30icIfZheANCAZ9b5mXxGyGs0mz8kjc-FyEXf1cUhacZ8b_PkNx2UI1T8dNxBWqCwMH5Fn98l1vBsPd_n5Z5QUJ6-I4MgdbN6pSyKcc9FWS8iRObxC-/s640/Kerstwens+2017+x.jpg" width="446" /></a></div>
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<br />Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com0tag:blogger.com,1999:blog-35589098.post-22578666569424149812017-12-24T17:30:00.003+01:002017-12-24T17:31:34.854+01:00Kerstcake<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
Op de valreep nog een overheerlijke cake met een kersttintje, heerlijk voor de komende weken. Ik wens al mijn lezer <b><span style="color: #cc0000;">hele fijne kerstdagen</span></b> toe!<br />
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<span style="background-color: transparent; color: #4f6228; font-family: "arial"; font-size: 13.999999999999998pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Kerstcake met mince meat</span></div>
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(voor 1 cake)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPeDeg7EbP4veKv0VgOyZ64Jp1bsz4EiVvl9X9HT2-jkM2ymou9wqHWOHllnnjuvc0yq-Jj8OxPDSSoDJR8HWfFw5bOS6DUOuvz23YXockthhZm-CQhbjHtPYq9mPNlvbdXPm/s1600/Kerstcake+met+mince+meat.JPG" imageanchor="1" style="font-family: arial; font-size: 11pt; margin-left: 1em; margin-right: 1em; white-space: pre;"><img border="0" data-original-height="1600" data-original-width="425" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPeDeg7EbP4veKv0VgOyZ64Jp1bsz4EiVvl9X9HT2-jkM2ymou9wqHWOHllnnjuvc0yq-Jj8OxPDSSoDJR8HWfFw5bOS6DUOuvz23YXockthhZm-CQhbjHtPYq9mPNlvbdXPm/s640/Kerstcake+met+mince+meat.JPG" width="425" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">(recept <a href="https://docs.google.com/document/d/1PxjE5cB2WaG9r3JUC1GI73-nOtd8ARBY5RZekRHGvgQ/edit?usp=sharing" target="_blank">PRINTEN</a>)</span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;">50 g golden syrup</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">150 g gele basterd</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 eieren</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">150 g plantaardige olie</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 tl bakpoeder</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 tl peperkoekkruiden (of 1¼ tl kaneel, ½ tl gemberpoeder & ¼ tl gemalen kruidnagel)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">snuf zout</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">250 g mince meat (kant en klaar of</span><a href="https://notitievanlien.blogspot.nl/2008/12/mincemeat-in-abundance.html" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre;">zelfgemaakt</span></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 medium appel: geschild, klokhuis verwijderd en in kleine blokjes</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">50 g geschaafde amandelen</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">geraspte schil van ½ sinaasappel</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">topping</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> (optioneel):</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">poedersuiker</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">water of citroensap</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">rolfondant of marsepein in groen en rood</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">eventueel een hulstblad-uitsteker</span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: 11pt;"><br /></span></span>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><span style="font-size: 11pt;">Verwarm de oven voor op 170ºC.</span></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Vet een cakevorm van ongeveer 25 cm in met boter (of bakspray) en bekleed met bakpapier. Het is </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">makkelijk als je het papier iets laat uitsteken aan de lange kanten van de vorm, dan kan je de cake er </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">als hij een beetje is afgekoeld zo uit tillen.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Meng in een kom de stroop, suiker, eieren en olie. Klop dit met een garde of handmixer een paar </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">minuten luchtig.</span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">Voeg de bloem, specerijen, bakpoeder en zout toe en schep dit luchtig door het stroop/ei/olie-mengsel.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Meng de mincemeat met de appel, amandelen en sinaasappelrasp door elkaar en voeg het dan toe </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">aan het andere mengsel. Schep het voorzichtig erdoor heen.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Schep het cake beslag in de voorbereide cakevorm, strijk de bovenkant glad.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Plaats in de voorverwarmde oven en bak de cake ongeveer 70 minuten. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Check wel eerst of de cake gaar is, door er een satéprikker in te steken, die er droog uit moet komen. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Afhankelijk van je oven kan dit korter of langer duren. Het is dus verstandig om vanaf 60 minuten al af</span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">en toe te kijken hoe de cake gaart.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Als de cake gaar is, haal je de vorm uit de oven en plaats deze op een rooster. Laat de cake eerst 15 </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">minuten afkoelen voor je de cake uit de vorm haalt en verder laat afkoelen op het rooster.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Wil je de cake mooi versieren voor de kerst, dan maak je met poedersuiker en wat water of citroensap</span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> een vrij dikke glazuur, die je over de cake giet. Strijk het zo uit dat het glazuur mooie druipers krijgt </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">van het glazuur aan de zijkant.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Rol wat groene fondant of marsepein uit en snijdt daar met een mesje of met een uitsteker als je die </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">toevallig hebt hulstbladeren uit. Van de rode fondant maak je kleine balletjes, dat zijn de hulstbessen. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Verdeel ze over de bovenkant.</span><br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">(recept: Lien)</span></div>
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Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com1tag:blogger.com,1999:blog-35589098.post-81308035929760782622017-12-16T14:55:00.000+01:002017-12-19T10:33:43.744+01:00Bread Baking Babes go Festive<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinS_zqKHsrIHQQJoZFCjgBAbOvoGhVHdFBjTVsZxnuqh86pDdbqzq46dh40JVEVwLsuslLaQMc7eFCAIUpEQbqT51_Dq0fYLzT_U3msD3ZykcNbl7QugUmTvhkrUgHkh25fd7V/s1600/BBB+badge+dec+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="391" data-original-width="392" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinS_zqKHsrIHQQJoZFCjgBAbOvoGhVHdFBjTVsZxnuqh86pDdbqzq46dh40JVEVwLsuslLaQMc7eFCAIUpEQbqT51_Dq0fYLzT_U3msD3ZykcNbl7QugUmTvhkrUgHkh25fd7V/s320/BBB+badge+dec+2017.png" width="320" /></a></div>
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And the Bread Baking Babes end this year with a festive bread with champagne. I am the Kitchen of the month and<span style="text-align: center;"> I’d like us to bake some Baba’s. A syrup drowned brioche-like
bread. Well known is the Rum Baba, but to make it even more festive this one is
drenched with a champagne-based syrup. You can choose another liquor or dessert
wine or flavour with a light coloured fruit juice (like pineapple juice) to
your liking.</span></div>
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<span style="font-family: "arial" , sans-serif; line-height: 18.4px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkzPs9g1DbnbApjhEne4cfy2W1tYNL0AzJD_kQAd4jnOR3NkIkOE-gp9E49SGVftf_2iE5ID1qzJRXe6mMDzyfV1eL-3pNk4BeSsxthOul4zxJZub9aiFMH0WGthendAZtMzu/s1600/Champagne+cork.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkzPs9g1DbnbApjhEne4cfy2W1tYNL0AzJD_kQAd4jnOR3NkIkOE-gp9E49SGVftf_2iE5ID1qzJRXe6mMDzyfV1eL-3pNk4BeSsxthOul4zxJZub9aiFMH0WGthendAZtMzu/s200/Champagne+cork.JPG" width="133" /></a><span style="font-family: "arial";">You can make one large or smaller baba’s. The large one makes a nice centre piece when you’re having it for dessert, but it is a lot harder to get soaked enough. I made some extra soaking syrup in a little jar to pour over when served, to solve this.</span></span></div>
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I made one large Baba, but also made 12 smaller baba’s and I loved these even more. Easier to drench with syrup and much more festive to plate up as a lovely dessert. You can of course make 1 X-large, 2 large, 12 mini or something in between. Just keep an eye on the baking time time and check the core temperature in the bread if it's done.</div>
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They're not difficult to make, so have a go and bake these for Christmas or as a delicious in-between for new years eve. Become our <b><span style="color: #274e13;">Bread Baking Buddy</span></b>, mix, bake, post and enjoy this recipe and let us know how they turned out. Send you details to me (notitievanlien (at) gmail (dot) com) and I'll send you the Bread Baking Buddy Badge for your efforts to place with our post, if you like. Please have your entries send in before the end of the year. </div>
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BBBuddies are not very active lately, but if there are any of course I'll make a round up. Happy Baking.... and remember you only need a little champagne for this, so you can party with what's left in the bottle. Happy baking and Happy holidays! 🎄🎄🎄<br />
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<b><u><span style="color: #984806; font-size: 14.0pt;">Champagne Baba</span></u></b></div>
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(1 large or 12 small baba’s)</div>
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<o:p>(<a href="https://docs.google.com/document/d/1O2qWOJFFc8uIKOOCBnfgn8Ym3K-jKXWSu-dSNtxQCjk/edit?usp=sharing" target="_blank">PRINT</a> recipe)</o:p></div>
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<b style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">sponge</b><span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;">:</span><br />
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100 g water</div>
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1 tsp instant dry yeast</div>
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1 TBsp sugar</div>
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100 g bread flour</div>
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<b>dough</b>:</div>
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180 g bread flour</div>
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½ tsp fine salt</div>
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¼ tsp instant dry yeast</div>
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1,5 tsp vanilla sugar</div>
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3 large eggs</div>
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90 g melted butter</div>
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<b>soaking syrup</b>:<br />
150 g sugar</div>
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150 g water</div>
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120 g champagne (or Asti Spumante or fruitjuice)</div>
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200 g apricot jam (or use a sugar glaze)</div>
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Mix all the ingredients for the sponge together in a large bowl (the one you’ll be kneading the dough in). Now sprinkle 180 g bread flour over the sponge, so it is covered and leave to rest for about 1 hour.</div>
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Now add the salt, ¼ tsp dry yeast, vanilla sugar and eggs. Start to mix this. If using a standmixer, use the paddle attachment. When it comes together after a few minutes, add the melted (and slightly cooled) butter and keep working it. The dough is a bit batterlike, but be sure to get some gluten developed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsufP86cjfh4whaAwI4eV0Ri5jz8VJ1oNLOMi-QdLq2j0dfE7U8GSv2kvtn_bF38W63Q-2aC2_AbtgH2emS815QuJZytMVf5ZHOl-f-esD7W6z61NfnsdAH_x8_yAps-l1SZ2M/s1600/Champagne-soaked+baba+%2528512%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsufP86cjfh4whaAwI4eV0Ri5jz8VJ1oNLOMi-QdLq2j0dfE7U8GSv2kvtn_bF38W63Q-2aC2_AbtgH2emS815QuJZytMVf5ZHOl-f-esD7W6z61NfnsdAH_x8_yAps-l1SZ2M/s400/Champagne-soaked+baba+%2528512%2529.JPG" width="266" /></a></div>
<b>For one large Baba</b>:</div>
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Place it in the moulds. You can use a loaf tin or a round baking form (I used a paper Panettone mould (Ø13,4 x H 9,5 cm), filled about half way up. Cover with plastic and leave to rise until 2-3 cm under the rim of the mould.</div>
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In the meantime don’t forget to preheat the oven to 180ºC (350-360ºF).<br />
<span id="docs-internal-guid-f34d742f-6e1c-d54b-b2ed-2d5208099d2b"><span style="color: #222222; font-family: "arial"; vertical-align: baseline; white-space: pre-wrap;">While the baba bakes make the soaking syrup. Combine the sugar and water in a small pan and heat until sugar is dissolved, about 5 minutes. Cool until warm. Add the champagne; set aside.</span></span></div>
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Bake for about 45-55 minutes, until golden brown on top. If the bread gets too dark too soon, protect the top with a sheet of tin foil. Check the temperature in the bread with a thermometer, it should be about 93ºC.<br />
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Take out of the oven and the tin and place on a deep dish. Poke the bread with a long wooden skewer from top to bottom. Brush the syrup all over it, and get as much as possible inside the bread, so take your time. Collect the syrup from the plate and keep pouring and brushing it, until all in absorbed in the bread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgoyyfCTLQADXBEVYr5PnDqQzTuS3YqdvxvcyhMgBa87u8kOpOS_o40LNrwVPCNNS1on11Hx-wbHXtZ8Ev8lOvsYGcgCuMuw0zuWLPtGj6JwWCEU0wEbjMdnbMyreWn4IVHDQ/s1600/Chapmpagne+baba+%2528small%2529+soaking.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLgoyyfCTLQADXBEVYr5PnDqQzTuS3YqdvxvcyhMgBa87u8kOpOS_o40LNrwVPCNNS1on11Hx-wbHXtZ8Ev8lOvsYGcgCuMuw0zuWLPtGj6JwWCEU0wEbjMdnbMyreWn4IVHDQ/s320/Chapmpagne+baba+%2528small%2529+soaking.JPG" width="320" /></a><b>For 12 small baba’s</b>:</div>
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Grease a tray with 12 little moulds (containing about 75 ml each) and divide the dough in them. The dough shouldn’t be filling more than half of the shapes. Cover with plastic and let rise until almost to the rim.<br />
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In the meantime don’t forget to preheat the oven to 180ºC (350-360ºF). <span style="color: #222222; font-family: "arial"; white-space: pre-wrap;">While the baba bakes make the soaking syrup. Combine the sugar and water in a small pan and heat until sugar is dissolved, about 5 minutes. Cool until warm. Add the champagne; set aside.</span></div>
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Place in the oven and bake for about 18 minutes, The Baba’s should be golden on top. Check the temperature in the bread with a thermometer, it should be about 93ºC.<br />
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Take them out of the oven and out of the mould. Place them in a wide shallow dish in one layer. Pour the champagne syrup over the baba’s. Now keep turning the baba’s one by one on all sides, including top and bottom, until all the syrup is absorbed.</div>
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<b>Topping and serving</b>:</div>
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Now heat the apricot jam in a small pan and let it boil, add a little water if it is too thick. Brush or pour it over the top. You can also opt for a simple sugar glaze. This topping keeps the moisture in. If you eat the baba’s on the baking day, you can also skip the topping<br />
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For an extra festive feel, serve with whipped cream and fresh fruit or jam.<br />
The baba is best eaten on the day that it’s baked. But if not, keep in the fridge.</div>
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<span style="font-family: "arial" , sans-serif; font-weight: normal;"><i><span style="font-size: x-small;">(inspired by a Beth Hensperger recipe)</span></i></span></h1>
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Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com7tag:blogger.com,1999:blog-35589098.post-6478987098881492632017-11-16T14:14:00.000+01:002017-11-16T20:19:51.853+01:00Bread Baking Babes bake breakfast<div class="MsoNoSpacing" style="text-align: center;">
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I made other recipes of these several times before; the English Muffins that our dear Kitchen of the month Babe Elle Baker ("<a href="http://feedingmyenthusiasms.blogspot.nl/" target="_blank">Feeding my enthusiasms</a>") picked for us. This time they're sort of no-knead, which is easy. And the dough is made the day before baking, so they are ready to bake (on the stove) for breakfast without preparing anything. </div>
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I was to lazy to make eggs florentine (with spinach), eggs royale (with smoked salmon) or eggs benedict (with bacon, which I don't eat) but just put a slice of baked pastrami and a stirred fried egg on my muffin and that was a wonderful breakfast. It is a treat to have fresh baked bread like that in the morning. But do not be mistaken, they're great for lunch too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkXS6gzETpuvON6MTT71LEchBsylLpCgL-cd8ZB7RbEnLhREb9BQYSv1q-Hx-Yy-kWSlVAymQC2DcrSq7KLJxbrTQNsuy3GoLmAEhBVgcYjryDxFVk7eJ9V7koFr9_ycv6Agz/s1600/English+Muffin+breakfast.JPG" imageanchor="1" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1067" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkXS6gzETpuvON6MTT71LEchBsylLpCgL-cd8ZB7RbEnLhREb9BQYSv1q-Hx-Yy-kWSlVAymQC2DcrSq7KLJxbrTQNsuy3GoLmAEhBVgcYjryDxFVk7eJ9V7koFr9_ycv6Agz/s200/English+Muffin+breakfast.JPG" width="133" /></a>The original recipe called for 100 g honey, I reduced that to 40 grams so there was not a sweet taste to the bread, for me that worked better when combined with eggs. I didn't make any other changes to the recipe. With these sort of rolls you always need a lot of cornmeal or rice flour to keep them from sticking, especially because they rested overnight, I always find it a shame that I have to throw that out after using it. The chickens didn't want it. That was the only thing that is not good about these.<br />
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So wanna treat your family or yourself to a luxureus breakfast with these delicious English muffins.... go and bake some too. Become our Bread Baking Buddy, Tell us how it went, post, make a picture of it ad send all of this to Elle (look for her email at <a href="https://feedingmyenthusiasms.blogspot.nl/2017/11/english-muffins-with-nooks-and-crannies.html" target="_blank">her blog</a>; deadline 29th of this month. Happy baking!</div>
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<b><u><span style="color: #984806; font-size: 14.0pt;"><br /></span></u></b></div>
<span style="color: #984806; font-size: 14pt; font-weight: bold;">English Muffins<o:p></o:p></span></div>
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Makes 8-12 muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7ZGLaj3ih7tqbHSYmPDaoLIj6dv4kprtvpIPB0cExPKCwuAs1fcX0iM1JNP5V-3Uk1L1DFNz7UBPY__tGgH042XhS58X4djCuFMtz6SDPyPcprd2YHLRqHxbaMFXmzx_vtQN/s1600/English+muffins+%2528no+knead%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7ZGLaj3ih7tqbHSYmPDaoLIj6dv4kprtvpIPB0cExPKCwuAs1fcX0iM1JNP5V-3Uk1L1DFNz7UBPY__tGgH042XhS58X4djCuFMtz6SDPyPcprd2YHLRqHxbaMFXmzx_vtQN/s640/English+muffins+%2528no+knead%2529.JPG" width="426" /></a></div>
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(<a href="https://docs.google.com/document/d/1N2InyO9fjCQv3CrGz8Gt51MGRUDob0ScN78LNE0WKkk/edit?usp=sharing" target="_blank">PRINT</a> recipe)</div>
285 g bread flour<br />
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140 g whole wheat flour </div>
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10 g fine salt</div>
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4 g instant dry yeast </div>
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340 g cold milk </div>
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40 g honey </div>
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1 large egg white, cold</div>
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145 g fine cornmeal, for dusting </div>
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30 g butter, for griddling</div>
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<br /></div>
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In a large bowl, mix bread flour, whole wheat flour,
kosher salt, and yeast together until well combined. Add milk, honey, and egg
white, stirring with a flexible spatula until smooth, about 5 minutes. Cover
with plastic and set aside until spongy, light, and more than doubled, 4 to 5
hours at 21°C. (The timing is flexible depending on your schedule.)</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5FGl_3zXU35SLjCmXZpzDN9NTQ6kIAeX1srzQXlKCTYT3Z29GZiie-ncj4wSRYKqA4u03vJ0ujEgtNnvAPHiZfGtJC-4x2FshaVa3NBAZmDw0v7F34E8mSeHYjWktZsjp1i7/s1600/English+Muffins+-+nooks+and+crannies.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5FGl_3zXU35SLjCmXZpzDN9NTQ6kIAeX1srzQXlKCTYT3Z29GZiie-ncj4wSRYKqA4u03vJ0ujEgtNnvAPHiZfGtJC-4x2FshaVa3NBAZmDw0v7F34E8mSeHYjWktZsjp1i7/s400/English+Muffins+-+nooks+and+crannies.JPG" width="266" /></a></div>
For the second rise: Thickly cover a rimmed aluminum
baking sheet with an even layer of cornmeal. With a large spoon, dollop out
twelve (or less) portions of dough; it's perfectly fine to do this by
eye. If you'd like, pinch the irregular blobs here and there to tidy their
shape. I ended up making just 9 muffins, more didn’t fit on my sheet. Sprinkle
with additional cornmeal, cover with plastic, and refrigerate at least 12 and
up to 42 hours. MIne came out quite flat, don't be alarmed, this will fix itself when baked.</div>
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<br />
To griddle and serve: Preheat an electric griddle to 160°C or warm a (cast
iron) skillet or griddle over medium-low heat. I used a frying pan. When hot,
add half the butter and melt; griddle muffins until their bottoms are golden
brown, about 8 minutes. Flip with a square-end spatula and griddle as before.
Transfer to a wire rack until cool enough to handle, then split the muffins by
working your thumbs around the edges to pull them open a little at a time.
Toast before serving and store leftovers in an airtight container up to 1 week
at room temperature (or 1 month in the fridge).</div>
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<br /></div>
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<i><span style="font-size: 10.0pt;">(source: Serious Eats, Stella
Parks,http://www.seriouseats.com/recipes/2016/04/no-knead-english-muffins-recipe.html)<o:p></o:p></span></i></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com7tag:blogger.com,1999:blog-35589098.post-45256509812015587562017-10-16T20:50:00.001+02:002017-10-16T20:50:53.605+02:00Bread Baking Babes bake seasonal bread (or rolls)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DJhS6VESLVAhrMoBvV1sfGUoWH2ZJfLEyrxDG8iiZ_CKiTswTITrz_oI9SB66H2hsHFaR-Pta1JcARdJjw-7I_A_GkWSr1lKw1Cc9xczXMh8CVYq9YRsyeGhd0MhzPaNHJD6/s1600/BBB+badge+oct+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="390" data-original-width="391" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DJhS6VESLVAhrMoBvV1sfGUoWH2ZJfLEyrxDG8iiZ_CKiTswTITrz_oI9SB66H2hsHFaR-Pta1JcARdJjw-7I_A_GkWSr1lKw1Cc9xczXMh8CVYq9YRsyeGhd0MhzPaNHJD6/s320/BBB+badge+oct+2017.png" width="320" /></a></div>
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This month our lovely Judy ("<a href="http://wandasue22.blogspot.nl/2017/10/double-duty-baking-for-october-babes.html" target="_blank">Judy's gross eats</a>") is this months Kitchen of the month for the Bread Baking Babes challenge. And I love her delicious choice that is perfect for this autumn: Pumpkin cornmeal bread. You can make the bread the shape you like, or divide the dough in rolls. I used half the amount of the original recipe and turned the dough into 12 rolls. And that was the only bad thing about it... I should have made double that amount! They are delicious and have a little sort of bite from the cornmeal. I used honey instead of molasses. We all loved them here.<br /><br />
And you will love them too, bake along with us and become our Bread Baking Buddy. Bake and make some pictures, then send your baking story to Judy (<span style="background-color: white; color: #474b4e; font-family: Helvetica, Arial, sans-serif; font-size: 13px;">jahunt22 dot gmail dot com) </span><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">and she'll add you to the round-up. Deadline the 29th of this month. So get baking!!</span></span><br />
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<span style="background-color: white; font-family: "arial"; font-style: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: white; color: #e36c0a; font-family: "arial"; font-size: 13.999999999999998pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pumpkin Cornmeal Bread</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yield: 1 loaf or 12 dinner rolls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8cag_D00u4AcsYRfcjcxqWJotFk7lJZ6kIuamtP169USQHj4D7BN6fqOGnw65yWn2ehZlS22a5qW9p6tuxFFE3MGA9l1uzEC-dVHUufUMXGXchNvpPMHEKsoLzETDzkFN_Vh/s1600/Pumpkin+Cornmeal+Bread+rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8cag_D00u4AcsYRfcjcxqWJotFk7lJZ6kIuamtP169USQHj4D7BN6fqOGnw65yWn2ehZlS22a5qW9p6tuxFFE3MGA9l1uzEC-dVHUufUMXGXchNvpPMHEKsoLzETDzkFN_Vh/s640/Pumpkin+Cornmeal+Bread+rolls.JPG" width="426" /></a></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(<a href="https://docs.google.com/document/d/1w03vtO8ufTjYkz5iwY5qQuvJwLw2jZKWILh2_UYFGHU/edit?usp=sharing" target="_blank">PRINT</a> recipe)</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp active dry yeast</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">pinch of sugar</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">124 g lukewarm water</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">124 g lukewarm buttermilk </span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">45 g melted butter or oil</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">40 g honey</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 g pumpkin purée (either canned or homemade)</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 g fine- or medium-grind yellow cornmeal</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">60 g medium rye flour</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About 360 g bread flour</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitLqvKGRWWDDWl78m-jVA7eYlZyqfraaVFIBOixwughp6o3Q6LO_gz9O-srlGagkWQMagUixY-1TlDQLcxNRTD51gPoESKVPUYkH9hleXTDYg5Koy1jREBbVV1dSPdMcxoxTu/s1600/Pumpkin+Cornmeal+Bread+rolls..JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitLqvKGRWWDDWl78m-jVA7eYlZyqfraaVFIBOixwughp6o3Q6LO_gz9O-srlGagkWQMagUixY-1TlDQLcxNRTD51gPoESKVPUYkH9hleXTDYg5Koy1jREBbVV1dSPdMcxoxTu/s320/Pumpkin+Cornmeal+Bread+rolls..JPG" width="213" /></a></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a large bowl, combine yeast, sugar, salt, cornmeal, and rye flour. Whisk to mix well.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add warm water, buttermilk, melted butter/oil, honey, and pumpkin purée. Beat until smooth (1 to 2 minutes) using either a whisk or the paddle attachment on a mixer.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the unbleached all-purpose flour or bread flour, 70 g at a time, until it becomes a soft dough. Knead until smooth and slightly tacky, either by hand or with a dough hook.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place in a greased bowl, turning once to coat the top; cover with plastic wrap. Let rise at room temperature until double, about 1 ½ to 2 hours, depending on how warm it is.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc_OWGKvJBV-yjojTVvqYzb4JRV5uA8zopXIhGHOSLIAmhom0fl994okyRUb2jDLluPMYNALOZPBms4VNZhg6TXXeH9hfSRndosce1A5O3ZRKt-tn1_eNc3Ck70Xf29gj7Gxu/s1600/Pumpkin+Cornmeal+Bread+rolls+-+interior.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGc_OWGKvJBV-yjojTVvqYzb4JRV5uA8zopXIhGHOSLIAmhom0fl994okyRUb2jDLluPMYNALOZPBms4VNZhg6TXXeH9hfSRndosce1A5O3ZRKt-tn1_eNc3Ck70Xf29gj7Gxu/s320/Pumpkin+Cornmeal+Bread+rolls+-+interior.JPG" width="213" /></a><span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Turn onto work surface and divide the dough into 12 equal round portions for the rolls or 1 large round for the loaf. Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 45 minutes.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 20 minutes, or place in refrigerator for 2 hours to overnight.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Twenty minutes before baking, heat the oven to 180ºC, using a baking stone, if you wish. While the oven is heating, brush the tops with melted butter.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake in the center of the preheated oven until golden brown: 40-45 minutes for loaves or 15 to 18 minutes for rolls. Remove from oven, let cool on rack until completely cool.</span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: white; color: #404040; font-family: "arial"; font-size: 10pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(adapted from Bread for All Seasons by Beth Hensperger)</span></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com8tag:blogger.com,1999:blog-35589098.post-69398039788780146932017-09-16T16:10:00.001+02:002017-09-16T16:10:47.842+02:00BBBabes: 2 starters, 1 mouthmask & 0 goggles<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosrOBSFzKESNDngsYgSSLjEPJw2meR9hp_xLzL4fsRfE0T_5Y_Lx-VApOPfQwKUgdiyydD9pvfrJnoiscUYB9F0ZHcUYWmG1wJoxFQYPHhG9vx-g4USDnliKPDAWygZtJbhjR/s1600/BBB+badge+sept+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="390" data-original-width="392" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosrOBSFzKESNDngsYgSSLjEPJw2meR9hp_xLzL4fsRfE0T_5Y_Lx-VApOPfQwKUgdiyydD9pvfrJnoiscUYB9F0ZHcUYWmG1wJoxFQYPHhG9vx-g4USDnliKPDAWygZtJbhjR/s320/BBB+badge+sept+2017.png" width="320" /></a></div>
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<span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;">This month a recipe from our Bread Baking Babe extraordinair Cathy </span><span style="background-color: transparent; font-family: "arial"; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #4f6228;">("</span><a href="https://www.breadexperience.com/" target="_blank"><span style="color: black;">Bread Experience</span></a>") chose a rye bread for us to bake, with two starters. Fortunately I still have a wheat starter on stand by, so I used that and fed it with rye flour. The other starts is a poolish, so that's even easier.
O yes rye flour... I must say I hardly ever use it anymore, because I'm just not a fan of it, but most of all, because I think it might cause me some allergic reaction. So I forgot to take a precausionary measurement, to put on my mouthmask. It came to me when I was making the starter... ah well, so I thought, it's just a little bit I need, it'll be OK.</span></div>
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<span style="font-family: arial; white-space: pre-wrap;">Did I mention I am </span><strike style="font-family: arial; white-space: pre-wrap;">probably</strike><span style="font-family: arial; white-space: pre-wrap;"> allergic to ryeflour? As I made the prepararions before I went to bed, It took me several hours to get back to normal. Sinuses blokked, eyes red, itchy and watering.. well I think I can safely say: rye flour in the air give me an allergic reaction. I not only will need my mouthmask, but some goggles too next time. Which means I can't ever visit a bakery (not the shop, but where they bake) </span><span style="font-family: arial; white-space: pre-wrap;">or attend a workshop, </span><span style="font-family: arial; white-space: pre-wrap;">without looking like a surgeon on her way to the swiming pool. Bummer!</span></div>
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But back to the bread, it was quite a dense crumb, but I totally expect that when using a lot of rye flour in bread, so that's either to like or not. I don't, husband does. It didn't rise very much, which is also to be expected with less gluten in the bread. The original recept calls for light rye flour, I used half white and half whole rye flour. I adapted that in the recipe below.
This is a ring shaped loaf, I like to bake recipes in their traditional form, but it's a bit awkward to get slices from the ring loaf and fit them in a lunchbox.
Thanks Cathy for this recipe, I always like baking these bread that are traditional for a country or region. Next time I just should take precautions!
Wanna bake along? Become our Bread Baking Buddy and earn a nice BBBuddy Badge to add to your post if wanted. Bake, tell us about it and send it to Cathy. She'll put the entries together in a post the first week of October. Latest entry date is the 29th of September.
Get your goggles out (if needed) and bake some rye with us. Happy baking!</span></div>
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<span style="background-color: transparent; color: #4f6228; font-family: "arial"; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: transparent; color: #4f6228; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Swiss Rye Ring/Brasciadela/Kantonsbrot Graubünden</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yield: 2 (575 g) loaves</span><br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9PMxRBx09cr_zvC2e9XefHcJE7Kn22KUxBwGdF_i8gjV7QdIWkrjLJ7OXQ1t77-fdjwjTtXLzp10RR3YkAyWQ6OSwgunz9D2XdNUXTVH6L7MgDfsHHQIChzEo48lrWpXsscj/s1600/Swiss+Rye+Ring.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9PMxRBx09cr_zvC2e9XefHcJE7Kn22KUxBwGdF_i8gjV7QdIWkrjLJ7OXQ1t77-fdjwjTtXLzp10RR3YkAyWQ6OSwgunz9D2XdNUXTVH6L7MgDfsHHQIChzEo48lrWpXsscj/s640/Swiss+Rye+Ring.JPG" width="426" /></a></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(<a href="https://docs.google.com/document/d/1Mh0m8Gopptcz3T0On3mZN5oxC2Zj2qiKq4OYo5Zm2mc/edit?usp=sharing" target="_blank">PRINT</a> recipe)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rye %: 69%</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stages: rye sponge, wheat poolish, final dough</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Leaven: rye sour culture, instant yeast</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Time: 13-15 hrs</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hands-in time: 30-35 min</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rye Sponge</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">150 g whole rye flour</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">150 g white rye flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200 g luke warm water</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">20 g (rye) sour culture</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-Combine the ingredients by hand into a stiff dough, cover and ferment at 21°C until doubled in volume 10-12 hours or overnight.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wheat Poolish</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200 g bread flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200 g cold water</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 g instant yeast</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> -Mix the poolish ingredients by hand, cover and refrigerate 10-12 hours or overnight.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Final Dough</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">:</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">520 g rye sponge</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">408 g wheat poolish</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">60 g whole rye flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">260 g white rye flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">82 g bread flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">170 g warm water (40ºC)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">20 g salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the mixer, combine the final dough ingredients and use the dough hook at low (KA2) speed to mix into a stiff, slightly sticky dough that leaves the sides of the bowl and gathers around the hook, 6-8 minutes. Cover the dough and bulk ferment at room temperature until doubled in volume, 60-75 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTscfyoTOR4MvmNeMONPz4jtdDytXvXX3z327VT5553uWZtwr8KkAZJg_cXCxBfJAUNlw6675aI_k2IpXm6YN5DGRA1nA_TrQccqzMO_J2qygPQrRwTYx0T3eoifJ9PWQr_oF/s1600/Swiss+Rye+Ring+-+interior.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTscfyoTOR4MvmNeMONPz4jtdDytXvXX3z327VT5553uWZtwr8KkAZJg_cXCxBfJAUNlw6675aI_k2IpXm6YN5DGRA1nA_TrQccqzMO_J2qygPQrRwTYx0T3eoifJ9PWQr_oF/s400/Swiss+Rye+Ring+-+interior.JPG" width="266" /></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Turn the dough onto a lightly floured work surface and divide it into two pieces weighing about 750 g each. Form each piece into an oblong about 45 cm long and 5 cm in diameter. Shape each into a ring, wetting the ends to seal, and place on a well-floured peel, if using a baking stone, or parchment-lined sheet pan.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cover and proof at room temperature until the breads have visibly expanded and surface shows cracks or broken bubbles.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 250°C with the baking surface in the middle and a steam pan on a lower shelf. Dock the surface of each loaf thoroughly and evenly to a depth of at least 0.6 cm. with a fork, chopstick or docking wheel.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake with steam 15 minutes, then remove the steam pan, reduce the temperature to 210°C and bake until the loaves thump when tapped with a finger and the internal temperature is at least 92°C, about 30 minutes. Transfer to a rack and cool thoroughly before slicing.</span></div>
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<span id="docs-internal-guid-83301891-1a39-bb1e-362a-25d02e5851dc"><span style="font-size: 10pt; vertical-align: baseline; white-space: pre-wrap;">(adapted from: Stanley Ginsberg </span><a href="http://theryebaker.com/swiss-rye-ring/#more-335" style="text-decoration-line: none;"><span style="color: #1155cc; font-size: 10pt; vertical-align: baseline; white-space: pre-wrap;">http://theryebaker.com/swiss-rye-ring/#more-335</span></a><span style="font-size: 10pt; vertical-align: baseline; white-space: pre-wrap;">) </span></span>Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com7tag:blogger.com,1999:blog-35589098.post-58248213453259606632017-08-16T21:48:00.000+02:002017-08-17T12:40:21.800+02:00BBBabes bake Bulgarian bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSt6nZ1eOOFA_d6ZSYHmWsP1nW1fD95YXQnVge4Jf659bK9r1Dzia45Xj2y62tJsbWC53aAm_kOqE-IDg5KIct4TkBKi9niPnGnm1MAiFM2Na-N9I7rrFj9hXIDZqCZ0tVlYp/s1600/BBB+badge+august+2017+%25282%2529.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="388" data-original-width="391" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSt6nZ1eOOFA_d6ZSYHmWsP1nW1fD95YXQnVge4Jf659bK9r1Dzia45Xj2y62tJsbWC53aAm_kOqE-IDg5KIct4TkBKi9niPnGnm1MAiFM2Na-N9I7rrFj9hXIDZqCZ0tVlYp/s320/BBB+badge+august+2017+%25282%2529.png" width="320" /></a>And off to Bulgaria we go this month for our bread recipe. Tanna ("<a href="https://mykitcheninhalfcups.wordpress.com/" target="_blank">My kitchen in half cups</a>") is our Kitchen of the month and she choose a savory bread recipe with feta and herbs for us to bake. (she will be on with her bake later).<br />
<br />
I just had baked this one from Jane Mason's book "Book of buns". In fact I finished baking <a href="https://www.flickr.com/photos/notitievanlien/albums/72157645590175862" target="_blank">all the recipes</a> from her book recently and I can highly recommend her book when you love bread and especially small breads.<br />
<br />
The bread is baked as a whole and cut it pieces afterwards.. so not a real "small bread" or bun in my book, but who cares.<br />
I used a little less feta than the recipe said (I didn't have more) and some flat leaf parsley.<br />
<br />
You can bake along with us as a Bread Baking Buddy, post about it, tell us about is and sent all this to Tanna and she will send you the Bread Baking Buddy Badge to add to your post if you want. And most important of all you get to bake this wonderful bread and eat it too! Get baking!<br />
<br /></div>
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</div>
<div style="text-align: center;">
<b><u><span style="color: #002060; font-size: 14.0pt;"> Tootmanik</span></u></b></div>
<div style="text-align: center;">
(makes 9 to 16 pieces)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqr1_JXTFfdxC1G9fKWKpTYWe60iwkZzSUXiZkrmJjX-6S_zMsIJNF-a5DGFFqpRaB8vvYKNvgcyDgb9p72-x8IqeaoYcrAs0j_6tx7mFmk4gKciDtdyLOTXuZj-TnWObgIrX/s1600/Tootmanik%2527s+gotovo+testo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqr1_JXTFfdxC1G9fKWKpTYWe60iwkZzSUXiZkrmJjX-6S_zMsIJNF-a5DGFFqpRaB8vvYKNvgcyDgb9p72-x8IqeaoYcrAs0j_6tx7mFmk4gKciDtdyLOTXuZj-TnWObgIrX/s640/Tootmanik%2527s+gotovo+testo.JPG" width="640" /></a></div>
<div style="text-align: center;">
(<a href="https://docs.google.com/document/d/1GJyX8y_7IAqFGMOvja9xurZaRVbQpoPB2lrD08nLvlA/edit?usp=sharing" target="_blank">PRINT</a> recipe)</div>
<b><span style="background: white;">dough</span></b><br />
<span style="background: white;">450 g bread flour<o:p></o:p></span><br />
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<span style="background: white;">2 g instant yeast<o:p></o:p></span></div>
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<span style="background: white;">250 g milk, warm to room
temp.<o:p></o:p></span></div>
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<span style="background: white;">9 g salt</span> <br />
<span style="background: white;">100 g butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br />
<b>filling</b><br />
1 egg<br />
200 g feta cheese crumbled</div>
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50 g butter melted and cooled <br />
paprika powder for garnish, optional<br />
fresh herb(s), optional</div>
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<br />
<b>glaze: </b>1 egg and 1 tsp water</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmg5h7n0gYZK7NnkW1GrHF77sYlWc_gDHJt2aRzmJ5HSmCn36Asz7MGwNxlpI6DoTiaINB0cHplE_tx-qembbEvynkSaVxY2VjlA9lVOrfgfpfoeps4wiEpYo5TkOaqXncWd3/s1600/Tootmanik%2527s+gotovo+testo+%2528123%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmg5h7n0gYZK7NnkW1GrHF77sYlWc_gDHJt2aRzmJ5HSmCn36Asz7MGwNxlpI6DoTiaINB0cHplE_tx-qembbEvynkSaVxY2VjlA9lVOrfgfpfoeps4wiEpYo5TkOaqXncWd3/s320/Tootmanik%2527s+gotovo+testo+%2528123%2529.JPG" width="212" /></a></div>
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<br />
20 x 20 cm tin at 5cm deep, greased and lined<br />
<br />
Add the salt and knead it by hand or with a dough hook in the standmixer, until
the dough is souple and elastic. Then add the butter in pieces and knead for 10
minutes. Place the dough in the bowl, cover and allow to rest for 2 hours.<br />
<br />
Mix the egg together with the feta cheese in a bowl. Melt the butter
and allow to cool.<br />
Pull the dough out of the bowl onto an unfloured surface.<br />
<br />
Divide the dough into 9 equal pieces. Dust with flour and roll one piece out into a
rectangle of 10 x 10 cm. If the dough
springs back, cover and let rest for 10 minutes until it relaxes. Brush with
melted butter.</div>
Put the flour into a bowl and make a well. Sprinkle the yeast in the
well and pour on the milk. Sprinkle the top with the surrounding flour and let rest
for 1 hour. <br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZxQKKjCz4vWKWfUQw61w3Zkqb-iUR0XJxk4gFoGV010rI33x4CPOALf0mjZ8OMm190SWzWi2-sogGtg84wWA0kdSbOodsbuPTJcXA10tAfssUhj-_jeTV65lRbUmDmDZeT0D/s1600/Tootmanik%2527s+gotovo+testo+-+portion.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZxQKKjCz4vWKWfUQw61w3Zkqb-iUR0XJxk4gFoGV010rI33x4CPOALf0mjZ8OMm190SWzWi2-sogGtg84wWA0kdSbOodsbuPTJcXA10tAfssUhj-_jeTV65lRbUmDmDZeT0D/s320/Tootmanik%2527s+gotovo+testo+-+portion.JPG" width="213" /></a>Take another piece of dough and roll it out the same
size, place on top of the first and brush with butter. Then place the third
piece of dough, rolled out the same size and place on top of the first two,
this time don’t brush it!<br />
<br />
Using a rolling pin, roll the stack of dough into a rectangle the size of your
baking pan and lift it up (you can roll it around your rolling pin if that is
easier) and place it in the prepared baking pan.<br />
<br />
Repeat with the final 3 pieces of dough, and place the stack on top of the
dough in the pan.<br />
<br />
Seal in the cheese by pressing together the outside edge of the dough stack with
your hands. Pull down the very top layer of the bread and stick it
well on or even under the rest of the dough, so the dough will stay in place
during baking. Cover with a dry tea towel and allow to rest for an hour.<br />
<br />
Preheat the oven to 230°C. Brush the top of the dough with the melted butter
and sprinkle some paprika on it if you like.<br />
Pop the pan in the preheated oven and immediately turn the oven down to 200°C.<br />
Bake for 35 minutes.<br />
<br />
Remove from the oven. Place on a wire rack and allow it to cool down a
bit. When it is still warm (not hot), cut it into squares and enjoy
with a salad or some soup.</div>
Brush it with melted butter and spread over half the feta cheese mixture and soeme
fresh herbs if wanted. Repeat with the next 3 pieces of dough, and place that
stack on top of the first stack. Brush this with melted butter and
spread it with the remaining half of the feta cheese mixture and any optional
toppings.<br />
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<br /></div>
<span style="font-size: x-small;">(Adapted from “Book of buns" – Jane Mason)</span>Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com11tag:blogger.com,1999:blog-35589098.post-50434640466649309162017-07-16T12:49:00.000+02:002017-07-16T12:51:12.072+02:00Bread Baking Babes bake with beans<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mq7T3OOBZYEbDpGx6ADeoN2Aqoj1D6riZ7fN7u7SQ3hYDqbDmXOfdRks2gZYJpL1UgoH8CAyyP4s94xJaPrveB4CViMf_qBnXkWKBYveWQSvhiVywdS_tXAaC0GyoXakEMkq/s1600/BBB+badge+July+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="390" data-original-width="393" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mq7T3OOBZYEbDpGx6ADeoN2Aqoj1D6riZ7fN7u7SQ3hYDqbDmXOfdRks2gZYJpL1UgoH8CAyyP4s94xJaPrveB4CViMf_qBnXkWKBYveWQSvhiVywdS_tXAaC0GyoXakEMkq/s320/BBB+badge+July+2017.png" width="320" /></a><span style="background-color: white; white-space: pre-wrap;">And I'm here for another episode of the baking adventures of the Bread Baking Babes, this time with a recipe chosen by our lovely babe Kelly (<a href="http://amessykitchen.blogspot.nl/" target="_blank">"A messy kitchen</a>").</span><br />
<span style="background-color: white; white-space: pre-wrap;">It's a bread that I've baked before, but so delicious to bake time and time again, you can make your daily sandwiches and put anything you like on it. The bread itself has a soft crumb because of the mashed cooked white beans. So you have veggies in your bread too! This soft bread is much appreciated in our home (although they really do eat any bread I make). And this is a very nice way to make it softer without any weird additives. You can soak and cook dried beans, or just buy a can/jar with cooked beans. And of course a great way to use up some left over beans from your meal. This bread is made with white beans, my hunch is that's for keeping it a light colour, but you could use any bean you want (well not like runner beans). </span><br />
<span style="background-color: white; white-space: pre-wrap;">
</span> <span style="background-color: white; white-space: pre-wrap;">Have a go and bake along with us and treat your family with this beautiful loaf. Become our Bread Baking Buddy, check out the details on Kelly's blog. Send your findings, details about the bread to Kelly, she's our Kitchen of the month, deadline 29th of this month. Happy baking!</span></div>
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<span style="background-color: white; color: #984806; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">
</span> <span style="background-color: white; color: #984806; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Velvety Bean Bread</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(makes 2 small loaves or one large</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKhCq2j_-8h3UwsJwJ1h0jTbsuednKFQh0IGvizQ-70wk2GxWXrjeQlzEbXznHq1M0WOBphU2LyLoj4R77At877v5ZbmsIKGj6by-uQD8utoEyMydGA1EoBUdp2xksA9cDreE/s1600/Velvety+bean+bread+%2528160%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKhCq2j_-8h3UwsJwJ1h0jTbsuednKFQh0IGvizQ-70wk2GxWXrjeQlzEbXznHq1M0WOBphU2LyLoj4R77At877v5ZbmsIKGj6by-uQD8utoEyMydGA1EoBUdp2xksA9cDreE/s640/Velvety+bean+bread+%2528160%2529.JPG" width="426" /></a></div>
<div style="text-align: center;">
<b id="docs-internal-guid-f7a5f1de-4812-8cc0-746e-847bc8b13078" style="font-weight: normal;">(<a href="https://docs.google.com/document/d/1_6rB_JbI0JLmyNrBlx0qf1skhxlWMr-GEWNfCektIiY/edit?usp=sharing" target="_blank">PRINT</a> recipe)</b></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp active dry yeast</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">250 g lukewarm water</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200 g drained cooked or canned navy beans, room temp (or white beans or cannellini beans)</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">130 g whole wheat flour</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 TBsp olive oil</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">± 320 g bread flour (more or less depending on the moisture in the beans)</span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdncDqlgL6ZWReIh0cImNYtcqTOb928T3JZghPkxNB21LA7BMEC7HY3czD1hRYosT1D8O86-gQSmEBKs7fibpQ68HpsuBRkVWYsEKo9n08r_k2wAVbK0SFVqqf0KHHmYOnyHfE/s1600/Velvety+bean+bread+-+interior+%25282%2529.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdncDqlgL6ZWReIh0cImNYtcqTOb928T3JZghPkxNB21LA7BMEC7HY3czD1hRYosT1D8O86-gQSmEBKs7fibpQ68HpsuBRkVWYsEKo9n08r_k2wAVbK0SFVqqf0KHHmYOnyHfE/s400/Velvety+bean+bread+-+interior+%25282%2529.JPG" width="266" /></a><span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dissolve yeast in water. Process beans until smooth, transfer to a large bowl or stand mixer. Stir yeast mixture into beans. Add the whole wheat flour and stir for one minute, in one direction, to develop the dough. Add the oil and salt and stir them in. Add 120 g of the bread flour and stir in. Add the remaining flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.</span><br />
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; font-family: arial; font-size: 11pt; white-space: pre-wrap;">Place dough in a bowl, cover, and let rise for 3 hours, or until almost doubled in volume. </span><br />
<span style="background-color: white; font-family: arial; font-size: 11pt; white-space: pre-wrap;"><br /></span>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Turn out dough and divide in half. Butter two small bread pans. Form each portion of dough into a loaf and place seam side down in the pans. (or use one large tin)</span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cover with lightly greased plastic and let the dough rise. Check at 1 hour and continue to proof if needed.</span></div>
<br />
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 200ºC, have a spray bottle or small cup of water ready for steam. Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam at the start of the baking. Bake for 15 minutes, then reduce heat to 180ºC and bake for 25 minutes until rich brown with a matte finish. Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing.</span></div>
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<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">(recipe: “</span><span style="background-color: white; font-size: 11pt; font-style: italic; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">Home Baking” -</span><a href="https://www.amazon.com/Jeffrey-Alford/e/B000APBD2Y/ref=dp_byline_cont_book_1" style="text-decoration-line: none;"><span style="background-color: white; color: black; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; color: #1155cc; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Jeffrey Alford</span></a><span style="background-color: white; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;"> &</span><a href="https://www.amazon.com/Naomi-Duguid/e/B000AP9JTS/ref=dp_byline_cont_book_2" style="text-decoration-line: none;"><span style="background-color: white; color: black; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; color: #1155cc; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">Naomi Duguid</span></a><span style="background-color: white; color: #111111; font-size: 8pt; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">)</span></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com7tag:blogger.com,1999:blog-35589098.post-19730333703023609632017-06-16T19:38:00.000+02:002017-06-16T19:38:28.054+02:00Bake a purse! BBB in June<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bK-6YI2nhDxeurSepUCLF6HmJuVlr61wtFX3tKeRukQ_H4YOzGYWhD3b4HZ1elzBwdd_qK_HoswA_9WgwZxbcRfKDSK76v-hHbeOT-p_vcZGnSwfJf7wqIEhlyjfGR17ftMW/s1600/BBB+badge+June+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="389" data-original-width="392" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bK-6YI2nhDxeurSepUCLF6HmJuVlr61wtFX3tKeRukQ_H4YOzGYWhD3b4HZ1elzBwdd_qK_HoswA_9WgwZxbcRfKDSK76v-hHbeOT-p_vcZGnSwfJf7wqIEhlyjfGR17ftMW/s320/BBB+badge+June+2017.png" width="320" /></a><span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;"></span></div>
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<span style="background-color: transparent; font-family: Arial; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;">Another month with another Middle Eastern recipe for the Bread Baking Babes to bake; thanks Karen ("<a href="http://bakemyday.blogspot.nl/2017/06/bread-baking-babes-june-2017-kaak-bread.html#comment-form" target="_blank">Bake my day!</a>") for this lovely choice. The fun bread shape looks like a purse and is meant to carry around after buying it from a street cart in Lebanon that sells these. You can bake them yourself and please feel free to parade in your house and/or street!
Bake these in a weekend and eat them for dinner or take them on a picnic! Bake with us, taste, post about them en sent your details and findings to Karen (</span><span style="background-color: white; font-family: "normal arial", sans-serif;">bakemyday(at)</span><span style="background-color: white; font-family: "normal arial", sans-serif;">gmail(dot)com) and become our Bread Baking Buddy!! Enter before the 30th of this month!</span></div>
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<span style="color: #984806;"><span style="font-size: 14pt; font-weight: 700;"><u>Kaak bread</u></span></span><span style="color: black; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"> (a Lebanese bread with sesame seeds)</span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;">(makes 6 large Kaak)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBqby73lyXn8MPX9KSGFACY7fUhYGfev2z4kttmCeCcmYvUz4mYbeGxNUoufM5nCvjYcpLZ_-ztPaFvyi7JtpkXf0gJTrWzVNNtJ6GW7qI3khnfEzl0E3m-UTVPvzaNW2lNip/s1600/Kaak+bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1482" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBqby73lyXn8MPX9KSGFACY7fUhYGfev2z4kttmCeCcmYvUz4mYbeGxNUoufM5nCvjYcpLZ_-ztPaFvyi7JtpkXf0gJTrWzVNNtJ6GW7qI3khnfEzl0E3m-UTVPvzaNW2lNip/s640/Kaak+bread.JPG" width="592" /></a></div>
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<span style="font-size: 14.6667px;">(<a href="https://docs.google.com/document/d/1Z5SIPesOIErdbw-fMpkmfWAcuc4yyQVUQDdeLjidz6s/edit?usp=sharing" target="_blank">PRINT</a> recipe)</span> </div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">dough: </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">235 g milk </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">230 g water </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 TBsp olive oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ TBsp sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ tsp salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 TBsp instant dry yeast</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">135 g whole wheat flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">490 gr all purpose flour, you may need a little more, but don’t add too much flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Topping:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 egg for egg wash</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 TBsp sesame seeds per kaak</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You will also need lined baking sheets</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qs_piF6ueFDh15LCAINm5TcHCVW2NCM5i95orIqgavZC5bB2GpgyBgM5175ukvm9hDwva9BDRWQQygqloZwuNk0O0qqlTYu8vnskyvwwDvHNAIu1JfEbCRMG5NlWZS8jnQeA/s1600/Kaak+bread+-+take+away.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qs_piF6ueFDh15LCAINm5TcHCVW2NCM5i95orIqgavZC5bB2GpgyBgM5175ukvm9hDwva9BDRWQQygqloZwuNk0O0qqlTYu8vnskyvwwDvHNAIu1JfEbCRMG5NlWZS8jnQeA/s400/Kaak+bread+-+take+away.JPG" width="266" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix all the dough ingrdients in a standmixer bowl and knead it until souple dough. What you'll be looking for is a malleable non-sticky dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shaping; divide dough into 5 parts of 200 g (or make smaller ones about 100 g each) and ball up. The last part of dough will be smaller, but you add all the cut out circles to that one, so it’ll be about the same size. Let rest to relax and using a dough pin roll each ball into a circle approx. 18 cm diam., about 1 1/2 cm. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the shaped breads on lined baking sheets, be careful not to stretch the dough. Use a large cookie cutter to cut out a circle near the top to form the "handle". and loosely cover to rise another 25-30 minutes. Add all the cut-out circles to the last smaller piece of dough and shape this one like a purse without cutting a whole (make a hole with your finger and carefully open it up. Or do it as it’s done in this video</span><a href="https://www.youtube.com/watch?v=cdxMY-53pMU" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">https://www.youtube.com/watch?v=cdxMY-53pMU</span></a><span style="background-color: white; color: #404040; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> )</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDhvaqkNuILgzgIhWco-6s1-xO_Z3AqsdKmh8BIloqdC3CGxTUf6iJEr2rPA1Fck81nYlF_5VMJjfMa-4ff9r_ZWPGlCcEHSA0BBox7MLsOtb9Udud6NQakYeyL-lwOi4tnYH/s1600/Kaak+brood.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDhvaqkNuILgzgIhWco-6s1-xO_Z3AqsdKmh8BIloqdC3CGxTUf6iJEr2rPA1Fck81nYlF_5VMJjfMa-4ff9r_ZWPGlCcEHSA0BBox7MLsOtb9Udud6NQakYeyL-lwOi4tnYH/s200/Kaak+brood.JPG" width="133" /></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Egg wash the breads, sprinkle with sesame seeds. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake for ±15-18 minutes or until golden and puffed in a pre-heated oven 200-220°C. I think they will benefit from a bit of steam in your oven. Use your preferred method; either ice cubes, boiling water in a heated pan... bake on a stone...</span></div>
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<span style="font-size: 11pt; white-space: pre-wrap;">Let them cool on a wire rack. You can eat them like they are or make a horizontal slit in the bottom part of the purse, which you can fill with whatever your fancy.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvM4LU7vmi-S-Ymyl6wc3-TdjzPt7p6NaOJSoyFr_wx90DbyYpMhTfJFIkujNr3T2jiNIprgm0fOknZAwW_kNpnSOctVQUXX1DQJ9fzeX0YUDAaN3E2Wk6H0D7CMjwPqxUDCe/s1600/Kaak+bread+-+veggie+stuffing.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvM4LU7vmi-S-Ymyl6wc3-TdjzPt7p6NaOJSoyFr_wx90DbyYpMhTfJFIkujNr3T2jiNIprgm0fOknZAwW_kNpnSOctVQUXX1DQJ9fzeX0YUDAaN3E2Wk6H0D7CMjwPqxUDCe/s640/Kaak+bread+-+veggie+stuffing.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">We stuffed them with lettuce, tomato, cucumber and some vegetable "sausages"</span></td></tr>
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Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com8tag:blogger.com,1999:blog-35589098.post-60335260155087320332017-05-16T21:39:00.000+02:002017-05-16T21:39:16.966+02:00Bread Baking Babes bake Shubbak el-Habayeb.<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT08E3PjNWMl8FYs7X5Id-8QuJp8aSSWrRPlLQqhbHXQaa83LJQpYGOUD3-t-FvvwT85N8THzEYXvErgO0wzOGWTrDO0J_o_iCzKn8pi-o9VTdNtK1em9QREzbgV5zUhm2-Gd0/s1600/BBB+badge+may+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT08E3PjNWMl8FYs7X5Id-8QuJp8aSSWrRPlLQqhbHXQaa83LJQpYGOUD3-t-FvvwT85N8THzEYXvErgO0wzOGWTrDO0J_o_iCzKn8pi-o9VTdNtK1em9QREzbgV5zUhm2-Gd0/s320/BBB+badge+may+2017.png" width="320" /></a><span style="background-color: transparent; font-family: "arial"; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This month it is Karens ("<a href="http://www.karenskitchenstories.com/2017/05/shubbak-el-habayek-iraqi-sweet-bread.html" target="_blank">Karens kitchen stories</a>") choice and it's a great one! A delicious little bread with a slight sweet taste. It's the second time I've baked them. The first time I rolled them too thin, this time it was better, a bit thicker that made a lovely crumb. Even though I didn't make the slices right :) .
It's a lovely little bread to bake along with us. So give it a try and become our Bread Baking Buddy by baking and telling us about it. </span><br />
<span style="background-color: transparent; font-family: "arial"; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; font-family: "arial"; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Send your findings and results to the Kitchen of the month to <a href="http://www.karenskitchenstories.com/2017/05/shubbak-el-habayek-iraqi-sweet-bread.html?showComment=1494961818678#c627774426736995061" target="_blank">Karen</a> (</span><span style="background-color: white; color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"> </span><span style="background-color: white; color: #333333; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;">karen.h.kerr@gmail.com)</span><span style="font-family: arial; white-space: pre-wrap;">, check out her blog for more information. Deadline 29th of the month. Have fun baking!</span><br />
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<span style="background-color: transparent; color: red; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shubbak el-Habayeb</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yield: 12 rolls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOIPLQV3BWpQ9so2XrajH1D2cPfk9gmy1AuJLchXhjdnPie1yT1ohYi_J1Pbvl5qHA3xEnOzRRnSNJR7cK_s3AzsOhdn5W1XN9aUsOpZLmgABBlT2-Z8tcYnwmY_utyxaroTH/s1600/Shubbak+el-Habayeb+%2528130%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOIPLQV3BWpQ9so2XrajH1D2cPfk9gmy1AuJLchXhjdnPie1yT1ohYi_J1Pbvl5qHA3xEnOzRRnSNJR7cK_s3AzsOhdn5W1XN9aUsOpZLmgABBlT2-Z8tcYnwmY_utyxaroTH/s640/Shubbak+el-Habayeb+%2528130%2529.JPG" width="426" /></a></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(<a href="https://docs.google.com/document/d/18ZUVJriczsqrpKZM-hiNc2T3k8ACn66Z8FY589vNNlE/edit?usp=sharing" target="_blank">PRINT</a> recipe)</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">600 g all purpose flour</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 g tsp instant yeast</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">100 g sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">225 g milk, scalded</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 large eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp orange blossom water</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp rose water</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground cardamom</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground mahlab</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12 g salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">50 g butter, melted and cooled</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">about 100 ml water, added to the dough by wetting your hands as you knead the dough.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">glaze</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 egg</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 TBsp water</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sesame seeds (white and/or black)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHV3JXdBcy1VJivhdeXB2B6X9U37H10bGOvPPrLQhUvEj_yYdkZU3x3lnx5XGYgjgPrvPsDCetgc5j_CK8S92SPmqFZMYNhVNijOWWnnI_hkmG6d74lZp_BtxUvoRZx57hLST/s1600/Shubbak+el-Habayeb+-+crumb.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHV3JXdBcy1VJivhdeXB2B6X9U37H10bGOvPPrLQhUvEj_yYdkZU3x3lnx5XGYgjgPrvPsDCetgc5j_CK8S92SPmqFZMYNhVNijOWWnnI_hkmG6d74lZp_BtxUvoRZx57hLST/s400/Shubbak+el-Habayeb+-+crumb.JPG" width="266" /></a></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour the flour into a bowl, and create a well in the middle. Sprinkle the yeast and sugar into the well, and add the milk. Cover the milk with some of the flour from the sides. Cover the bowl with plastic wrap or a towel, and let rest for one hour.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the eggs, flower waters, cardamom, mahlab, and salt to the mixture in the bowl and mix with your hands to form a rough dough. Turn it out onto an unfloured counter, and knead for 10 minutes.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the butter, and knead for 10 more minutes. While kneading, if the dough is too stiff, dip your hands in the water, and continue to knead. Continue to dip your hands in the water until you have a supple dough. You can also do this with a dough hook, adding the water, one tablespoon at a time. Place the dough into an oiled bowl and let rise in a warm spot, covered, for about two hours, until doubled.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Turn the dough out onto a clean work surface. Divide the dough into 12 equal pieces and form them into balls. Cover with a towel or oiled plastic wrap, and let rest for 15 minutes.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll each ball with a rolling pin into a square that is about 1/2 inch thick. Cut the dough with a sharp knife to make short vertical cuts in each quadrant of the dough. Open the slits with your hands to make sure they are cut through.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the squares on baking sheets (two sheet pans, prepared with parchment), six squares per pan.Cover each sheet pan with oiled plastic wrap, and let rise for one hour. In the meantime, preheat the oven to 220ºC) with a rack in the middle of the oven.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Whisk together the glaze ingredients and brush the glaze over the rolls on one of the sheet pans. Sprinkle with the sesame seeds. Bake the first pan of rolls for 15 minutes, until golden. Remove them from the oven and cool on a wire rack. Repeat with the second pan of rolls.</span></div>
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<span style="font-size: x-small; white-space: pre-wrap;">(source: Jane Mason – “Book of buns”)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsvfU2bwLk8GmBeE9jV2iYTPQSDPTaZ28bvQh2rqiL6z2ZjZGtQt8j246ER_8rMhaY-SHAxNwywHd_HxdCztpm7ziqWfPH19heY7z8o65ZCz18Fard3AZ5HkZgIx-Qn3ZD-Lu/s1600/Shubbak+el-Habayeb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsvfU2bwLk8GmBeE9jV2iYTPQSDPTaZ28bvQh2rqiL6z2ZjZGtQt8j246ER_8rMhaY-SHAxNwywHd_HxdCztpm7ziqWfPH19heY7z8o65ZCz18Fard3AZ5HkZgIx-Qn3ZD-Lu/s640/Shubbak+el-Habayeb.JPG" width="426" /></a></div>
Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com6tag:blogger.com,1999:blog-35589098.post-72366675823309919272017-04-16T12:52:00.001+02:002017-04-16T12:52:40.503+02:00BBBabes make curry 'eggs' for Easter<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNee_ihozsliMkGuCCRLUSJbqI8AIahZ9A7oI3QynhAlqs_Q2PszZnd026v5cbKx7sii28HHjcRpMKXHXImvXfgWdN_CHQ2M8t4ps3NJ0cqRJ82AVobm3IciUjZZD4RlFw__4/s1600/BBB+badge+april+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNee_ihozsliMkGuCCRLUSJbqI8AIahZ9A7oI3QynhAlqs_Q2PszZnd026v5cbKx7sii28HHjcRpMKXHXImvXfgWdN_CHQ2M8t4ps3NJ0cqRJ82AVobm3IciUjZZD4RlFw__4/s320/BBB+badge+april+2017.png" width="320" /></a><span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This month there is a delicious treat for you to bake with us. I was very pleased that our Indian Babe Aparna ("<a href="https://www.mydiversekitchen.com/" target="_blank">My diverse kitchen</a>") came up with these lovely vegetarian "great balls of curry". Deep fried round balls with a superdelicious curry (recipe included) inside. How perfect to have egg-like balls for a Easter-recipe! </span></span><br />
<span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span> <span style="background-color: transparent; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I made them on a Sunday for diner. I made 12 balls, that were big enough as they puff up a little in the oil. Everybody loved these a lot. Cripsy on the outside, soft bread and a fabulous curry on the inside. Thanks Aparna, that was just perfect for us! So <strike>bake</strike> fry along with us, and become our Bread Baking Buddy. Make it, fry it, eat it, and blog about it, or let us know how they turned out. Send your details to Aparna (</span></span><a href="http://aparna@mydiversekitchen.com/" style="background-color: white; box-sizing: border-box; color: #111111; font-family: "Droid Serif", "Helvetica Neue", sans-serif; font-size: 15px; outline: 0px; transition: all 0.1s ease-in-out;">aparna(at)mydiversekitchen(dot)com</a>), deadline 29th of this month and she'll add you to the round up of all the Buddy Bakers, Of course you'll also receive a Buddy Badge to add to your post (if you like). You won't be disappointed with these delicious breadballs! So go and bake (fry) and have fun.<br />
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: #274e13; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Kare Pan</span><span style="background-color: transparent; color: #274e13; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #274e13; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(Japanese Curry Buns)</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoiC-CsGUgQrAXtavIY17H-8FvIVHBeSxfBexzP-_lUE9K6XRYxxW7XA279HbkjF0osBqH9Oy4KbLGvc60NA-rTgSHoptt0OqXSH7xfY8YF8MIT0sL1woVdb9C4u15O9X8ORJ/s1600/Kare+pan+or+Japanese+Curry+buns.JPG" imageanchor="1" style="font-family: arial; font-size: 11pt; margin-left: 1em; margin-right: 1em; white-space: pre-wrap;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoiC-CsGUgQrAXtavIY17H-8FvIVHBeSxfBexzP-_lUE9K6XRYxxW7XA279HbkjF0osBqH9Oy4KbLGvc60NA-rTgSHoptt0OqXSH7xfY8YF8MIT0sL1woVdb9C4u15O9X8ORJ/s640/Kare+pan+or+Japanese+Curry+buns.JPG" width="426" /></a></div>
<div style="text-align: center;">
<b id="docs-internal-guid-ab9af5fc-6cb8-44a8-e78f-609e4c287ddb" style="font-weight: normal;">(<a href="https://docs.google.com/document/d/1isBwpOUwdIeUfxZ2dFsrIcA_POsdb6gYvjs9hIlChOw/edit?usp=sharing" target="_blank">PRINT</a> recipe)</b></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dough</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3/4 tsp instant yeast</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp sugar</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">300 g all-purpose bread flour</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 g whole wheat flour</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">70 g cake flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/2 TBsp oil</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200-250 g water</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Curry</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 1/2 cups diced mixed vegetables (carrot, cauliflower, beans)</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/3 cup frozen green peas</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 big potatoes</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 TBsp oil</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp garlic paste</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp ginger paste</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 big onions, chopped fine</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 medium tomatoes, chopped</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp turmeric powder</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp chilli powder (adjust to taste)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/2 tsp coriander powder</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/2 tsp cumin powder</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp garam masala</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 to 4 TBsp coriander chopped fresh (optional)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Coating</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A thin almost watery slurry/ mixture of all-purpose flour and water (or two eggs beaten well)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups Panko crumbs</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oil for deep-frying</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Curry</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can make this ahead or do it while the dough is rising. Steam cook the mixed vegetables and the potatoes till well done. Mash them very well and keep aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a largish wok, heat the oil. Add the ginger and garlic pastes and saute taking care to see it doesn’t burn. Add half the onions and sauté again it is soft and translucent. Add the chopped tomatoes and cook them till they’re soft and mushy.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Use your potato masher, or a wooden spoon, to mash the onion-tomato mixture further. Cook until the oil appears on the edge.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the turmeric, chilli, coriander, cumin and garam masala powders. Cook over medium heat for a couple of minutes, stirring often, until the raw smell of the spices disappears. Add the mashed vegetables, salt and about quarter a cup of water. Cook for another 5 to 10 minutes until everything blends into a homogeneous thick moist consistency with no gravy. Mix in the chopped coriander and let it cool. Use to fill the Curry Buns. I used a large ice/cookie scoop to portion the filling out in 12, places them on a lightly floured plate until the dough was ready to be filled.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rM4HHeILfvh5AfGxC9mRfdDXxi8zfZszaMUdZIps-Wg1myoz-r2GWTR44RNWfyLjGapqPm8p73cNG7vsLSQexAB9yRZGA8uCP76xt_HLBaFdWfhK4clXOBoLS4aFgBqAbGGR/s1600/Kare+Pan.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rM4HHeILfvh5AfGxC9mRfdDXxi8zfZszaMUdZIps-Wg1myoz-r2GWTR44RNWfyLjGapqPm8p73cNG7vsLSQexAB9yRZGA8uCP76xt_HLBaFdWfhK4clXOBoLS4aFgBqAbGGR/s400/Kare+Pan.JPG" width="266" /></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dough / Kare Pan</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Mix instant yeast and the sugar into the flours.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> In a large bowl (or use your food processor/ kneading machine), mix together the flours and the salt. Add the oil and the water. Knead well, adding as much more water (or some flour if needed ) as necessary to form a smooth elastic dough.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll the dough into a ball and place in an oiled bowl, coating it with the oil. Cover loosely and let it rise till double in size (should take about 1 1/2 hours or so).</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Deflate the dough and divide it into equal 12 pieces. Place them on your lightly floured work surface, cover and let them rise for about 30 to 45 minutes. Get the Curry filling ready. Also get the flour slurry or beaten egg, and the Panko crumbs all ready.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Working quickly with one piece at a time, gently press down a piece of dough and roll it out into a circle about 6 mm thick. Place a generous amount (not too much) of filling in the centre and bring up the side together over the filling to shape into a ball. Otherwise, fold over into a half-moon taking care to seal the edges very well. Use water or egg if necessary to seal. (I used the ‘slurry’ that is used for the coating)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dip the dough ball into the flour slurry (or beaten egg) and then roll it in the breadcrumbs till it is coated well. If shaping into a ball. Use your palms to gently press in the breadcrumbs. Keep aside. Quickly repeat with remaining dough pieces and filling. Let them rest for about 10 to 15 minutes. (If you have some left over filling, just make small balls coat with the slurry and crumbs and bake in a frying pan, or just heat up without the coating, a delicious snack!)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the meanwhile heat enough oil in a wok or fryer for deep frying the dough balls. Once the oil is hot enough (185ºC), gently drop 2 or 3 of the dough balls in the oil turning them over so they brown evenly. Once they’re a deep golden brown (should take about a couple of minutes) remove them from the oil with a slotted spoon or spatula and let them drain on paper towels.</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Serve them warm as they are or with sauce. They will be crisp and crunchy on the outside and a little bready on the inside with the filling.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<span style="font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">(adapted from </span><a href="http://mamaloli.com/recipes/entree/kare-pan-recipe-curry-bread/" style="text-decoration-line: none;"><span style="color: #1155cc; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">http://mamaloli.com/recipes/entree/kare-pan-recipe-curry-bread/</span></a><span style="font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">)</span>Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com6tag:blogger.com,1999:blog-35589098.post-31825048238794511442017-03-16T11:15:00.000+01:002017-03-16T11:27:26.311+01:00BBBabes bake raisin bread!<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rw0WVP3IeXJm3udEbH7J-jBhPgmYovrS_x7P7LoKa1YnPtL9k9YipXrlP9t6RYTsNk5M6DK_OxQxDaXFl2jLiAKfshcFgafnG0LXLxQoH1DmXKQFkElhMpltv6lqd3dINs6v/s1600/BBB+badge+mar+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rw0WVP3IeXJm3udEbH7J-jBhPgmYovrS_x7P7LoKa1YnPtL9k9YipXrlP9t6RYTsNk5M6DK_OxQxDaXFl2jLiAKfshcFgafnG0LXLxQoH1DmXKQFkElhMpltv6lqd3dINs6v/s320/BBB+badge+mar+2017.png" width="320" /></a></div>
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<span style="font-family: "arial"; white-space: pre-wrap;">Did you know there are times that I crave for raisin bread, yes I just love it, and add some cinnamon and I'm a very happy camper. So this months bread chosen by Elle ("<a href="http://feedingmyenthusiasms.blogspot.nl/" target="_blank">feeding my enthusiasms</a>") turned out to be a raisin bread with cinnamon, I was very pleased/ Great choice Elle!</span><br />
<span style="font-family: "arial"; white-space: pre-wrap;"><br /></span>
<span style="font-family: "arial"; white-space: pre-wrap;">The raisins and cinnamon are combined in a struan style bread, this is a multigrain bread, so there is a little texture from the coarse polenta, oats and bran. There is no fat in it really, as there is buttermilk instead of milk and only some butter brushed on top after baking. This made it go dry faster, but an easy solution is to just smear some butter over your slices! </span><br />
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<span style="font-family: "arial"; white-space: pre-wrap;">There will be buddies here I'm sure, so bake, enjoy and tell us about it. Send your details to Elle (visit her blog to find out where and how), deadline 29th of this month. You won't be sorry, it's delicious!</span><br />
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</span></div>
<div style="text-align: center;">
<span style="color: #b45f06; font-size: 14pt;"><b>Cinnamon Raisin Struan Bread</b></span></div>
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<span style="font-family: "arial"; font-size: 14.6667px; white-space: pre-wrap;">makes 1 loaf</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_Ne9u1Dr9jrY1BfEDvJ0c3nRfhpybATpAIjee-aPr_3U70nlbJibwRcxoZDjFf9KSJyh2GHeWndfjjpdHtM2WtidieQ3HhSUgV7mE9DAg9OVZEhF6PUOs0npd4cd6dBpWzHa/s1600/Cinnamon+raisin+struan+bread+-+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_Ne9u1Dr9jrY1BfEDvJ0c3nRfhpybATpAIjee-aPr_3U70nlbJibwRcxoZDjFf9KSJyh2GHeWndfjjpdHtM2WtidieQ3HhSUgV7mE9DAg9OVZEhF6PUOs0npd4cd6dBpWzHa/s640/Cinnamon+raisin+struan+bread+-+slice.JPG" width="426" /></a></div>
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<span id="docs-internal-guid-09af9195-c266-fff9-6cb2-a8c64978897c" style="font-weight: normal;">(<a href="https://docs.google.com/document/d/1zuw-PUa_-fVpfsiJg5nlBA4JiUh4--Ph3DZnEbKuEOI/edit?usp=sharing" target="_blank">PRINT</a> recipe)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">490 g high-gluten bread flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">45 g uncooked polenta (coarse ground cornmeal)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">30 g rolled oats</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">35 g brown sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 g wheat bran</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12 g salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp instant yeast,mixed with the dry ingredients</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">40 g cooked brown rice</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">35 g honey</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">90 g buttermilk</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">± 200-260 g water (be prepared to add more if needed)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">225 g raisins</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">50 g cinnamon sugar (1 part cinnamon to 2 parts granulated sugar)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">36 g melted butter, margarine, or vegetable oil</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a large bowl, combine all the dry ingredients, including the salt and yeast</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgvU-X8nEbzorPoLLo0H-vQsnHZ4GU2MIxxfNvN9yWGw2v_mQf6rYcPbdQMafzdcDiztyTxY5_CABb6eoMaAT44NDg3frPrQwSD7lsZ7hObkaxVYZvdJmxv7YaCQFkNKuWy8U/s1600/Cinnamon+raisin+struan+bread+-+front.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgvU-X8nEbzorPoLLo0H-vQsnHZ4GU2MIxxfNvN9yWGw2v_mQf6rYcPbdQMafzdcDiztyTxY5_CABb6eoMaAT44NDg3frPrQwSD7lsZ7hObkaxVYZvdJmxv7YaCQFkNKuWy8U/s400/Cinnamon+raisin+struan+bread+-+front.JPG" width="266" /></a></div>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the cooked rice, honey, and buttermilk and mix together. Then add 180 g water, reserving the rest to add as needed. With your hands, squeeze the ingredients together until they make a ball. Sprinkle some flour on the counter and turn the ball out of the bowl and begin kneading. Add small quantities of water as needed. (or use a standmixer to knead)</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Because Struan has so many whole grains, it takes longer to knead than most breads. Allow at least 15 minutes, but be prepared to knead for 20 (when using the standmixer with dough hook about 10-12 min). The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky, not sticky, lightly golden, stretchy and elastic, rather than porridge-like. When you push the heels of your hands into the dough it should give way but not tear. If it flakes or crumbles, add a little more water.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When the dough seems ready, add the raisins and knead for 2 more minutes, until the raisins are evenly distributed.Put in the dough in a lightly greased bowl and cover with a damp towel or plastic wrap, or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN3cckhS3BesD4RYB8Ug79JriB-qFGIzug5EZF_6NNtCCzRHDGjGyZaDBCNzf0XXnxbGT878K6qLqDI7mCy2upvA97zrq9myHbYc66kQmwBwFbt7nkJtUhEu1NSlOQ6spkz80/s1600/Cinnamon+raisin+struan+bread+-+slices.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN3cckhS3BesD4RYB8Ug79JriB-qFGIzug5EZF_6NNtCCzRHDGjGyZaDBCNzf0XXnxbGT878K6qLqDI7mCy2upvA97zrq9myHbYc66kQmwBwFbt7nkJtUhEu1NSlOQ6spkz80/s400/Cinnamon+raisin+struan+bread+-+slices.JPG" width="266" /></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the dough on a lightly greased counter and with a rolling pin, roll out into a rectangle. Sprinkle the cinnamon sugar over the surface, spreading it evenly. From the bottom of the long side, roll up the dough into a tight loaf, tucking and pinching the seams into one line on the bottom. Put the loaves, seam side down, in a greased bread pan and cover and allow the loaves to rise until doubled in size.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven 180ºC. When the loaf has risen, cresting over the top of the pans, place on the center shelf and bake for about 45 minutes. The loaves should be nicely domed and dark gold. The bottom and sides should be a uniform light gold and there should be an audible, hollow thwack when you tap the bottom of the loaf. If the loaf is not ready, remove them from the pans and place them back in the oven until done. They will bake quickly when removed from the pans.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When done, brush a little butter, margarine, or oil over the top, then sprinkle with the remaining cinnamon sugar, coating each loaf with a layer of cinnamon crust.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Allow the bread to cool on wire racks for at least 40 minutes before slicing. This bread makes exceptional breakfast toast and French toast!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBO1JXYp3FlgQ3kjEGfKiWuySUGAKlyOb1RHxUtCaNUGa8wNcp6WDNM_2gNWafyhUn7K9lM6ZLww53FhQLA-6luLbDRfAK38iVv6HoFlNI1yioxZgV7ZuXAErn7dhU1fSrQAf/s1600/Cinnamon+raisin+struan+bread+-side+view.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBO1JXYp3FlgQ3kjEGfKiWuySUGAKlyOb1RHxUtCaNUGa8wNcp6WDNM_2gNWafyhUn7K9lM6ZLww53FhQLA-6luLbDRfAK38iVv6HoFlNI1yioxZgV7ZuXAErn7dhU1fSrQAf/s400/Cinnamon+raisin+struan+bread+-side+view.JPG" width="400" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(from “Sacramental Magic in a Small-Town Cafe” - Br Peter Reinhart)</span><br />
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Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com9tag:blogger.com,1999:blog-35589098.post-65997894239901263102017-02-16T11:18:00.000+01:002017-02-16T11:18:22.367+01:00Longest bake ever for the Bread Baking Babes this month!<div class="MsoNoSpacing">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1r20N2EhffJ99rwyNQTSr0xckA3-sVRlbQkuGlD9F8QG8UalDenRaQau6dPuTjInbr3q4XC-uLvZ5egfQdsAeon7UwmDigzKJCFQpXAHTzlk3aCxAFowISXawyKfofRRFQscJ/s1600/BBB+badge+feb+2017.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1r20N2EhffJ99rwyNQTSr0xckA3-sVRlbQkuGlD9F8QG8UalDenRaQau6dPuTjInbr3q4XC-uLvZ5egfQdsAeon7UwmDigzKJCFQpXAHTzlk3aCxAFowISXawyKfofRRFQscJ/s320/BBB+badge+feb+2017.png" width="320" /></a></div>
And it has been nine years now that we first started baking together. And for this anniversary I picked a 'strange' bread. This recipe was stuck in my head for a while. I guess the 12 hour baking time did that. Then I wondered is this a bread? No yeast, but baking powder?! No yeast can still make real bread, think flatbread, wraps and so on. But baking powder is linked to pastry in my brain. Things like banana bread (with baking powder/soda) is called a bread in English, but for me that's a loafcake and absolutely not a bread. So I let it sink in for a while to decide if it was bread worthy or not. It is not sweet, not eaten with sweet things, even if it is a breakfast item. And it's function is a bread... I can see it like that, and so it is, and that's what we're baking.<br /><br />The bread is from Yemenite Jewish origin. Clever thought out to be able to eat fresh warm bread on the Sabbath, but without having to prepare it or having to turn the oven on (as work and lighting fires is not allowed). It is quite a rich dish, so a little keeps you going a long time.<br />
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Traditionally served with hardboiled eggs (those are boiled in the bread pot), grated tomato and Zhug, a spicy hot saus.</div>
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It is still eaten in Israel, though not many people make it from scratch anymore. The fat used can be oil or margarine, which make the bread 'parve' which is important to Jews who keep the foodlaws, so it's easier to combine with meat or milkproducts (not both).<br />
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For us it's probably more important to know that the oil gives it a less fatty feel (you can use that thinner than smeared butter) and the jachnun will feel 'drier', but butter wil give an extra flavour of course.<br />
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The recipe calls for white flour, you can make them with whole wheat too (or half/half), but it will be harder to get the dough really thin. Maybe this would work better when the fibers in the whole wheat are cut smaller. But it's up to you what fat and flour to use.</div>
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And then the overnight bake... you could if you wanted to, eat them for dinner and schedule the making early in the morning and bake during the day, but to have a 12 hour bake, means getting up quite early. I found that it is very easy to bake them whenever you have time and just reheat them in the oven before you want to eat them (makes them a bit crispier too!).<br />
And then about the eggs, they are boiled in the pot for 12 hours, I will place 1 in the pot, just to see how they turn out, but boil the rest the next morning, because I really, really find boiled egg with green coloured rims around the yolks very unappetizing. And indeed that egg was very "well done" and we didn't eat it. TIP: boil the eggs just before you're going to eat the jachnun.<br />
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You can easily make the dough the day before, to split up the workload, leave it in the fridge, but let it come to room temperature, otherwise it will tear even more. My dough was a little cold, so I had holes in it, but in the end it really doesn't really matter, by rolling them into a little log, all holes are gone.<br />
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I placed a layer of stale bread on the bottom of the pan, in which I baked the Jachnun. I had some stale shop bought bread, otherwise I wouldn't have used it. I saw that in some video's. It'll be nice to find out how it turns out without the bread, just using parchment paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRncfhRYyjT1-ZaYJhvyldDjB_arGGAKbjGiAGYgIs4mRq3SIB27kvmT3gXy4V2nnyEOfD5Xrf9TVYiVA9sJgrwqsLBR1sbLqGGnEOMNbKVEFcHom-3GpgjsltcWkxcQ616Sv_/s1600/Jachnun+-+crispy+on+top+%2528optional%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRncfhRYyjT1-ZaYJhvyldDjB_arGGAKbjGiAGYgIs4mRq3SIB27kvmT3gXy4V2nnyEOfD5Xrf9TVYiVA9sJgrwqsLBR1sbLqGGnEOMNbKVEFcHom-3GpgjsltcWkxcQ616Sv_/s400/Jachnun+-+crispy+on+top+%2528optional%2529.JPG" width="266" /></a></div>
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After 12 hours, the bread still looked... well sort of dead somehow. I let it bake for about 3 hours more (maybe my oven wasn't warm enough). I added one egg on top, just to see how that turned out, I took it out after 12 hours.... and it was cooked, slightly green edge around the yolk, not my kind of boiled egg.<br />
So after 15 hours I took the pan with the rolls out of the oven. I peeled off the lid and paper, and it looked very unappetizing, greasy and pale. Not at all like the picture in the book with a crispy golden top. So I place the pan bak in the oven without the lid and baked it for about 20 minutes on 200ºC in a fan oven. Well that improved a lot, the top was now golden and flaky.<br />
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We ate them for dinner, with boiled eggs, tomato, Z'hug (with less peppers and without the seeds). And some vegetable soup. I took the rolls out of the pan, the bottom ones were of course still very pale. So I took them apart and let them bake on a baking sheet in a fan oven until sort of crisp. The bread was -as expected- very heavy. A teenage boy can help to get them cleared, but in all honesty I would have preferred freshly baked naan, any flatbread or any bread really. And even if it was a nice thing to do, but I don't think these will be baked again here. Of course we have no problem putting our oven on any time of any day, so we don't have to bake our bread like this. I guess if you have been brought up with this tradition, you can probably appreciate it better.<br />
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It is an adventure bake. Wanna give it a go, be Brave and become our <b>Bread Baking Buddy</b>. Shape, bake, sleep, taste, take a picture, tell us about it and sent it to the Kitchen of the month (that's me this time: notitievanlien(at)gmail(dot)com) subject: BBBread february. And I'll send you the Bread Baking Buddy Badge in return, to add to your post if you like ánd I'll add you to the BBB Round-up, which will be on around March first. Deadline 29th of this month. Have fun baking!<br />
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<b><u><span style="color: #4f6228; font-size: 14.0pt;">Jachnun<o:p></o:p></span></u></b></div>
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(makes 6)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6gpI7eqjNji_REpZgm39nQtZNBDQkrGdmzJ1ZddBbD-8IQRSQv4egdiNnJV0W_A6T7jBZeAg9MP02409xX94dKsI6VbobAaD1-7PCBAfU1JHdZyL4GMdClWEg9Efm9G3HdEj/s1600/Jachnun+%2528149%2529+%2526+Green+Z%2527hug.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6gpI7eqjNji_REpZgm39nQtZNBDQkrGdmzJ1ZddBbD-8IQRSQv4egdiNnJV0W_A6T7jBZeAg9MP02409xX94dKsI6VbobAaD1-7PCBAfU1JHdZyL4GMdClWEg9Efm9G3HdEj/s640/Jachnun+%2528149%2529+%2526+Green+Z%2527hug.JPG" width="426" /></a></div>
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<o:p>(<a href="https://docs.google.com/document/d/1AhXoaafIGDLwtvG1jpT0fZgdttJPPCVJ1GAnWS4zNpg/edit?usp=sharing" target="_blank">PRINT</a> recipe)</o:p></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">500 g bread flour (you can use whole wheat or half/half, but the dough will be harder to </span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">stretch without tearing)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">25 g date syrup (or sugar/honey)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">20 g honey</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">pinch of baking powder</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12 g fine salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">± 300 g water (or more to make a springy dough)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">60 ml oil (or 100 g margarine or butter)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To add later:</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 large tomato (or 2 smaller ones)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">zhug (* recipe below)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">dough</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix the flour, honey, date syrup, baking powder, salt and water together to form a sticky wet dough and knead for a few minutes. Let it rest for 10 minutes to let the gluten relax.</span><br />
<span style="font-family: arial; font-size: 11pt; white-space: pre-wrap;"><br /></span>
<span style="font-family: arial; font-size: 11pt; white-space: pre-wrap;">To develop gluten you now start to knead the dough for 5 minutes. Place it in a lightly greased bowl and give it a stretch and fold like this: Lift up the side of the dough and fold it over, turn the bowl and repeat this for about 7 or 8 times. Check by making a window (stretch a piece of dough between your fingers as thin as possible, if it doesn’t tear the gluten have developed as they shoot, otherwise knead or fold some more)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cover with plastic and leave to rest at room temperature for 1 hour. (you can also leave your dough overnight, it might give more elasticity, but you have to let it come back to room temperature, otherwise it will be hard to stretch it out without too many tears)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">prepare the pan and oven</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can use a (ovenproof) cooking pan or springform (about 20 cm in diameter). It’s optional to place some slices of stale bread on the bottom of the pan, this can prevent the jachnun from burning and absorb access fat. You also can place the parchment on the bottom as it is. I used the bread. Fold a long piece of parchment paper lengthwise and place it in the pan, so the ends hang over the rim of the pot.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 105ºC/225ºF and place a rack in the lowest position in your oven.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOXl0DPWNcH4CLmGneUTtbSl13HT55R0fJqG5nQMatNt7tsllqeu3Uq_2A0ELIaacditiX8rBdr4Q6Yx5FNfi78NXxbiGfsZmo8o2h_ONLW4giCXqQSm3axWagpEZPxc8Rb9b/s1600/collage+Jachnun+-+shaping.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOXl0DPWNcH4CLmGneUTtbSl13HT55R0fJqG5nQMatNt7tsllqeu3Uq_2A0ELIaacditiX8rBdr4Q6Yx5FNfi78NXxbiGfsZmo8o2h_ONLW4giCXqQSm3axWagpEZPxc8Rb9b/s320/collage+Jachnun+-+shaping.jpg" width="304" /></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">shaping</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Divide the dough in 6 more or less equal pieces, shape them into a ball and leave to rest 10 minutes before the stretching begins.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To shape these rolls you have to stretch them using butter, oil or margarine.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Grease your work surface, place one piece of dough on it, grease the top and start working to make it the thinnest possible, while greasing it constantly. It is best to do this by hand, other methods (rolling pin) do not give the thinness.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When the dough is very thin (preferably like filo or strudel dough) fold 1/3 of one side over onto the dough, repeat with the other side (like a business letter). You now have a long strip, keep buttering/greasing the top, while you roll – starting at the narrow edge- the dough in a tight cilinder.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This video will show you how:</span><a href="https://www.youtube.com/watch?v=Oygxy4i3u30" style="text-decoration: none;"><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">https://www.youtube.com/watch?v=Oygxy4i3u30</span></a><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2o6nDZJBtGo7-FDsHLbpa3wpclBQCmE33_8jk2nV2dB-X5Y7YeO_AqdpxavX2sV7uuyXUVhJbO8H59dyU_HaBVqxl2YEqarsZfV7O2XDARBzqn35uxs_U_zkSj_YXl0PwtC8/s1600/collage+Jachnun+-+preparing+for+the+oven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2o6nDZJBtGo7-FDsHLbpa3wpclBQCmE33_8jk2nV2dB-X5Y7YeO_AqdpxavX2sV7uuyXUVhJbO8H59dyU_HaBVqxl2YEqarsZfV7O2XDARBzqn35uxs_U_zkSj_YXl0PwtC8/s320/collage+Jachnun+-+preparing+for+the+oven.jpg" width="316" /></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prepare for the oven</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place three rolled logs next to each other, crosswise over the strip on the bottom of the pan. Place the other three crosswise on top of the first layer.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Grease/butter a double layer of parchment paper on one side and place on top, greased side down.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Now you can place the (raw, uncooked & unpeeled) eggs on top of the parchment paper. (you can also cook the eggs the next morning, to avoid green rims along the yolk, which I really detest)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Take a double layer of aluminum foil, cover the pot, securing the edges of the pan. Use a lid or a sheet pan to place on top of the foil. (or use a lid if available to keep it tight).</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place it on the rack in the oven and bake for 12 hours. (mine took 3 hours longer)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To crisp up the top, take lid and parchment paper off and bake in a fan oven for 20 minutes (200ºC) or until golden.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The next morning you take out the pan, place the jachnuns on a plate and serve it with the peeled eggs around them. Serve with grated tomato and Zhug (hot, spicy and garlicy dipping sauce) for breakfast.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So you now understand you have to plan this… or get up in the middle of the night. You can also bake when you like and just take the rolls out and preheat them on a baking sheet with fan oven (to crisp them up a little too). </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">*Zhug</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(traditional accompaniment; a dipping sauce with garlic, pepper and herbs)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 dried red chili peppers, or 1 fresh red chili pepper (or 1 tsp chili flakes)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp black pepper, ground</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp cumin seeds</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp coriander, ground</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 medium garlic cloves</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of cardamom, ground</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of cloves, ground</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">30 g coriander leaves (or parsley if you dislike coriander)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Olive oil, enough to make a sauce-like consistency</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place all ingredients in a bowl and crush it to a sauce in a blender or with a stick blender.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the Zhug in a clean jar, tighten the lid and keep in the fridge until use.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(Fridge shelf life about 2 weeks, with a small layer of oil on top)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(inspired/adapted by/from: “Breaking breads” – Uri Scheft and “Cafe Liz” (</span></div>
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<a href="http://food.lizsteinberg.com/2011/02/08/jachnun-yemenite-breakfast/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">http://food.lizsteinberg.com/2011/02/08/jachnun-yemenite-breakfast/</span></a><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">)</span></div>
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Lienhttp://www.blogger.com/profile/07355494414772149750noreply@blogger.com6