Thursday, May 25, 2006

Focaccia barese

Przepis podany przez Linn:,2.html?f=777&w=42061549

Focaccia barese, czyli focaccia rodem z Bari

Ciasto takie, jak do pizzy z semoliny, choc moze byc np. z gotowanymi ziemniakami

250 g semoliny / maki z twardej pszenicy /
250 g maki pszennej chlebowej / 650-750 /
15 g swiezych drozdzy / 1 torebka drozdzy granulowanych /
200 ml cieplej wody
100 ml cieplego mleka
2 lyzki oliwy extravergine
1 lyzeczka cukru / lyzeczki wloskie maja pojemnosc 5 ml /
2 lyzeczki soli

Ciasto oczywiscie wykonane w maszynie do chleba, program Dough: mozna je wyjac z wiaderka juz wtedy, gdy maszyna przestanie wyrabiac / mniej wiecej po 30 minutach / - po wyjeciu ciasta z wiaderka uderzyc je piescia / “odgazowac” /, a nastepnie wyrobic jeszcze przez minute / jesli trzeba, dodajac 1 lyzke maki lub zwilzajac dlonie oliwa /- blache posmarowac oliwa, wylozyc ciastem: najlepiej posmarowac dlonie oliwa i palcami wykonywac dolki w ciescie / poczatkowo bedzie sie sciagac, trzeba odczekac i kontynuowac / - wstawic blache na 10 minut do piekarnika / uprzednio nagrzanego do 50°C i wylaczonego /- po 10 minutach w ciasto wcisnac polowki pomidorkow koktajlowych- calosc leciutko posolic, obsypac oregano i polac oliwa / okreznym ruchem, niekoniecznie dokladnie /- zostawic do wyrosniecia jeszcze przez 10 minut / w piekarniku /- wyjac blache i rozgrzac piekarnik do 200°C- piec przez 20 minut- wyjac i zostawic do wystygniecia na tzw. kratce do ciast.

Wednesday, May 24, 2006

Chocolate gingerbread

by Nigella Lawson.
"Feast" page 278
I think it's the best chocolate cake I've ever eaten. I suppose I've fallen in love with it. Truly :)
I've changed one thing in the icing as I didn't have ginger ale, I've replaced it with 150 ml coconut cream. Mmmmmm, yummy....

175g unsalted butter
125g dark muscovado sugar
,2 tablespoons caster sugar
200g golden syrup
200g black treacle or molasses
One-quarter teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
One and one-quarter teaspoons bicarbonate of soda
2 tablespoons warm water
2 eggs
250ml milk
275g plain flour
40g cocoa
175g chocolate chips

250g icing sugar
30g unsalted butter
1 tablespoon cocoa
60ml ginger ale

Preheat the oven to gas mark 3/170C and tear off a big piece of baking parchment to line the bottom and sides of a roasting pan of approximately 30 x 20 x 5 cm deep.In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the confectioners' sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set.Makes about 12 slabs.

Buttermilk scones

This is the Dan Lepard's recipe. Well, I'm not a big fan of scones but...

"Sweet buttermilk scones.
Before you even ask - yes, you can use yoghurt instead. These sweet buttery scones are best served warm, with more butter and a dollop of good berry jam. Makes a dozen.

250g plain flour
3 tbsp caster sugar
2 1/2 tsp baking powder
3 tbsp unsalted butter, softened
100g raisins, if you like them
75g buttermilk or yoghurt
1 large egg
extra buttermilk and sugar for the tops

Heat the oven to 210C. In a bowl weigh the flour, sugar and butter, and rub it together with your fingertips so it turns cream coloured and slightly crumbly. The odd fleck of butter is no bad thing. If you like raisins put them in now. In a small jug beat the egg with the buttermilk (or yoghurt) then stir this into the flour. Combine to a firm ball of dough, then knead lightly for 10 seconds, no more. Flour the surface again and the top of the dough and roll out to 2cm thick. Either cut with a knife into 4cm squares, or use a round cutter the same diameter. A quick cut downward will give you the best rise in the oven. Place on a parchment lined tray a few cm apart, brush the tops with extra buttermilk (or yoghurt) and dredge with extra sugar if you like. Bake for 15 - 20 minutes until risen and lightly coloured."

Thursday, May 18, 2006

Baklava madeleines

70 g butter
80 g caster sugar
3 TBSP honey
105 g white flour
1/2 tsp baking powder
2 TBSP crushed pistachio nuts
1 TBSP orange flower water
1 TBSP rose water

Melt the butter in a saucepan.
Mix flour and baking powder.
Beat eggs with sugar and honey, add both waters. Mix with butter and dry ingredients, add nuts.

Preheat the oven to 220 C.
Put the batter in prepared madeleines form and bake for 10-13 minutes.

Tuesday, May 16, 2006

Papaya and coconut muffins

Monday, May 15, 2006


Sunday, May 14, 2006

Brunch - Strawberries and goat cheese

Brunch - Caprese salad

Saturday, May 13, 2006


Excellent rolls served warm or cold with butter and preserve.

To make 12 rolls you will need:

115ml coconut milk (canned)

115ml milk

1/2 tsp vanilla extract

450g organic unbleached white bread flour

25g desiccated coconut

1/2 tsp salt

50g caster sugar

40g butter

1 tsp easy-blend yeast

50g butter, melted

30g demerara sugar

Pour the coconut milk, milk, egg and vanilla into the bread machine pan. Sprinkle over the flour and coconut. Add the salt, caster sugar and butter. Then the yeast.

Set the machine to the dough setting.

Lightly oil two baking sheets.

When the dough cycle has finished, remove the dough, knock it back gently. Divide into 12 equal pieces and roll the pieces into a ropw about 40cm long. Curl the rope forming a loose spiral. Tuck the end under. Place on the baking sheet, spacing the spirals well apart.

Cover with oiled clear film and leave to rise in a warm place for 30 - 45 mins.

Preheat the oven to 220 C. Brush the buns with the melted butter and sprinkle them with the demerara sugar. Bake 12 - 15 min.