Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Saturday 20 August 2011

Sunflower Seeded Cobs

Sorry one more bread recipe, but it is so easy and tasty that it would be wrong for me not to share.




Ingredients for the Recipe:


  • 600grs of bread flour (white)
  • 1/2 soup spoon of medium grit seasalt 
  • 1 tea spoon of instant yeast (or 30gr fresh east)
  • 1 pkt of skinless sunflower seeds
  • 1 soup spoon of extra virgin olive oil
  • 400ml of hot water (not boiling)



In  sift the flour into a bowl, make a well in the middle in that hole place the olive oil and baking powder and on the flour edge the salt so that it does not mix with the yeast killing it. Pour the water into the hole (can be all at once or gradually) as you prefer. And mix the water with the flour slowly, the baking powder and oil will dilute with the flour, gradually continue to mix until you reach the salt and then all gets mixed into the dough, once done pour the contents of the bowl into a floured surface and knead well about 5 to 10 minutes.


Cut dough into pieces of about 45grs + or- to obtain what is called here "bakers dozen" 13 cobs shaping these into rectangles brush them with water on the top, and dip the top in the seeds which will attach themselves to their surface, place them in a floured tray, and put the tray into a preheated oven to about 50 degrees (wich is now off), and let them stand about 1 hour to rise.


Remove the tray from the ovwen and preheat it to 190 degrees reinsert the tray back in the oven for about 30-35 minutes until they are golden brown. 


Their smell and taste is unsurpassed even better because the seeds on top will roast provide these breads with an exceptional nutty flavor. 
Remove breads from oven and place them to cool on a wire rack.


Bon appetit!

Saturday 25 June 2011

Spelt Bread Easy Recipe



To make the above two loafs of spelt bread i used:

Ingredients:

1Kg spelt flour
2 sachets (7or 5grms each ) of dried quick yeast
1 tablespoon full of fine marine salt
3 tablespoons of sunflower oils
1 tablespoon of sugar
650 mls of warm water

The process of making the bread i found quite easy. I placed the flour in a bowl and the dried yeast mixing this well, then I made a well and on on one wall side of the well I placed the salt, on the opposite wall the sugar, I then proceeded to add half of the water and the oil and mixing it with my had, and as it got dryer i kept adding more water until all was gone.

You should end up with a soft and very sticky dough, which then on a table top I squeezed and stretched repeatedly for around 20 minutes bringing it together every time i carried that motion, this is to get the gluten working well, finally I dusted another bowl with a little flour and placed the dough inside, covering this recipient with cling film, then a cloth finally inside a plastic carrier bag and placed it in the warmest place in my house for about 4 hours.

I returned to it later, removed coverings kneaded it again for about 3-4 minutes placed it in the baking tins pre-dusted with flour placing each tin inside a tied up plastic bag and than placed it in a warm oven (to get oven warm i switched it on for about 2 minutes and switched it off) and let them to rise again for around 40 minutes.

Than I removed the loafs preheated the oven for at 200 Celsius (also placed a little ramekin with a little water in the oven, helps making a crispier crust) and baked the bread for 40 minutes until golden brown and when knocked make a hollow sound, removed them from the oven placed them on a cooling rack until cold covered with a cloth.


 I love the smell of fresh baked bread is fantastic, this bread was the best one so far... consistency slightly elastic it bounces back when pushed, nice formation of bubbles, dense yet light, nice fresh or toasted...and a wonderful crispy crust (for those who like, for less crispy do not put ramekin with water in the oven)

Happy baking!!!

Monday 29 March 2010

Tagliatelli Mushrooms and Asparagus with Garlic Breads



Ingredients for the recipe:
  • 300grs tagliatelli egg pasta
  • 250mls fresh cream
  • 1 egg yolk
  • 2-3 tablespoons of grated cheddar cheese
  • 2 garlic cloves
  • 8 mushrooms
  • 10 asparagus
  • 1 cup self raising flour
  • 1 tablespoon of butter
  • salt and pepper and a little olive oil

In a small saucepan boil the asparagus for about 10-15 minutes, when cooked remove them from the water and throw them in a (hot) wok pan with the mushrooms cut in halves with the chopped garlic plus a little butter and olive oil , season them with a little salt and pepper.

Cook them for aprox 3-5 minutes stirring occasionally, then add the cream, continue until the cream comes to a boil, then next add the egg yolk diluted in about three tablespoons of milk and add the cheese also, continue stirring it until the sauce thickens (about 2-3 minutes). After which you just serve.

While making the sauce, boil the tagliatelli in some water for about 12 minutes, then drain it and drizzle a little olive oil so that the pasta doesn't stick together, finally serve it with the previously made sauce on top.

The breads I made as follows. In a bowl, mix the flour with a pinch of salt and a little Luke warm water, until it was mixing it until it forms a ball, after which you kneed it and stretch it for about 10 minutes, then make small balls and put them on a floured tray and covered these with a cloth for 20 minutes, on the side in a little bowl crush a garlic with a little oil, which you then brush over the balls before placing them in the oven for about 15-20 minutes until golden brown, then serve them with the tagliatelle. 

Real good food like this has to be made and eaten, especially as is a quick homemade delicious dish.

Friday 13 February 2009

Continental Pork Meatballs & Cranberry Sauce Panini

Receita em Português AQUI



This was an excellent sandwich I made, is a classic in some places but nothing like a home made one. With all home made.

Recipe ingredients:
  • Pork mince 300grs
  • 2 garlic clove minced
  • 1 hand full bread crumbs (I just grate old dried baguettes)
  • 1 egg
  • 1 tea spoon of smoked paprika
  • salt and pepper (to taste)
  • some fresh panini's (I used Morrison's, they great 5 for £1.00)
  • 150grms cranberry's
  • one soup spoon of sugar
  • a squeeze of lemon
  • some olive oil
In a bowl mix in the pork mince, the garlic, egg, paprika, salt and pepper (to taste), once is all very well mixed make little balls. put a frying pan on the stove with some oil once very hot add the meat balls and keep swirling occasionally until the balls are all sealed, to better retain flavour. Once that happens, let them cook about 3 minutes on each side, so 3 minutes and turn and three minutes more, take them out to a plate with some absorbent paper to takes excess fat.

On a little non stick milk pan or similar size put the cranberries a soup spoon of sugar and a soup spoon of water + a little lemon squeeze, cook them for four to five minutes then mash them with a masher and cook for a couple minutes more until is quite thick, but you don't want jam, so don't cook much longer than that if is still too liquid don't worry the bread will absorb some juice will just make it nicer. Cut the panini's in half (see picture) cut the balls in half fill the panini place some cranberry sauce on top and their ready to eat, this is a delicious and fast snack. really really nice with some latte. When you doing the cranberry sauce if you want to add some more mystery add a couple of thinly sliced mint leaves...yum yum !!! Hope you really enjoy this one.....



Saturday 27 December 2008

Charlotte Pomodoro Spaguetti + Garlic Granary Bread




This is a very simple recipe that I've made just after Xmas, as my birthday is the day after and I could not be bothered to do anything more complex.
It is a Charlotte Spaghetti Pomodoro with granary white Garlic Bread, simple yet delicious recipe.

Recipe Ingredients:

  • 8 Charlotte onions (finely diced)
  • 4 garlic cloves (minced)
  • 2 glugs of olive oil
  • 4 soup spoons of butter
  • 1 tea spoon of dried oregano
  • 1 can of rich plum tomatoes (chopped)
  • 1 full soup spoon of tomato paste
  • 2 white baguette with granary (other baguette will do, sliced diagonally)
  • 400grs pasta 100% durum wheat
Put some water boiling with some salt and a little veg oil (veg oil is used so that when you cooking pasta the water doesn't foam up), stick the 400grs of spaghetti in the water and cook for about 10-15 minutes, you want the pasta cooked "al dente" which means cooked but still fairly firm.

While this is doing put a wok or frying pan on the stove pour the oil inside and once very hot add the chopped Charlottes + half of the garlic. Let this cook stirring occasionally until very golden brown, at that stage add the tomato (both the can and the paste) + half of the oregano and one spoon of butter, this should now cook for approx 10 minutes.

While that is doing in a ramikin mix the remaining butter + garlic and oregano, mix this until an omogeneous paste is achieved butter the sliced baguette on both sides and put this in a preheated to 200c oven cook for about 5-7 minutes.

then is just a matter of assembling it all in the plate, see picture...I also added some parmesano greated cheese on top.

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Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
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