1/2 c oil
3 eggs
1 t vanilla
5-6 rippen bananas (mashed)
1 1/2 c flour
1 1/2 c sugar
1 t baking soda
1/4 t salt
1 t cinnamon
1/4 t baking powder
1/4 c milk
In a bowl add flour, sugar, baking soda, salt, cinnamon and baking powder- set aside
In your mixer add oil, eggs, vanilla and mashed banana. Mix well. Add 1/3 cup of flour mixture and half of milk. Mix. Keep adding flour and milk until it is all done.
Pour into flouered pan. Bake at 350 for about 40-50 minutes.
This rice takes me back to my childhood. To this day, it is one of the dishes my mom makes for me when we go visit. I love the aroma of the needles when they are toasting and the combinations with the rice is really good. Hope you like it.
1/2 cup of angel hair pasta (you want to break it into pieces)
1 c long grain white rice (you can substitute with other types of rice)
2 T minced onion
1 clove garlic, minced
2 T vegetable oil (I also like to use olive oil)
1 1/2 t salt 4 cups water (about)
Crunch the angel hair pasta. This it something the kids love to help with!
In a sauce pan, sautee the onions and garlic with the oil. Add the pasta and let it cook a bit. You can tell when it’s done when it is a toasty, dark brown color.
Add the rice and salt. Then pour water over rice mixture so the water level is 2 fingers higher than the rice (*do not stir the rice after adding the water)
Cook until rice is soft. About 20-25 minutes. I like to serve it with chopped green onions on top. YUM
This fruit pie is very common in brasil. I remember making this with passion fruit, strawberries, chocolate and lemon cream. The dough is basic and can be used for anything your imagination can create. It is a thick, almost like a short bread cookie dough. The fillings are creamy and delicious. For this strawberry pie I used 2 fillings. The first one is a lemony creamy filling and the second one (most common in brasil) is a sweetened condensed milk cream. You can do both like I did, or just add one or the other. It is delicious. Enjoy!
For the dough:
2 1/4 c flour
1/4 c water
2 T butter
1 t baking powder
pinch of salt
1 egg
Mix everything together. I usually like to add the water last, that way i can control how much it needs. Sometimes it won’t take all of the water. This recipe will make enough for two 9 inch pie or one pie if you choose to cover it. I like to make the dough, then let it rest in the refrigerator for a little while. When ready cover the pie pan with half of the dough. Prickle with a fork and bake it at 350 for about 15 minutes. Let it cool, then add fillings.
For cream #1:
4 T sugar
2 yolks
2 T lime juice
1 T corn starch (dissolved in 1/2 c water)
In a sauce pan over medium heat, mix all ingredients until thick. This will be a yellow, lemony taste cream. Pour into prepared pie pan and refrigerate.
For cream #2:
1 can sweetened condensed milk
1 can (same measure of the sweetened condensed milk) of milk
2 T corn starch (dissolved in 1/4 c water)
Mix milks together in a sauce pan, when warm add the dissolved corn starch. Cook, mixing it constantly until it thickens it up. Add on top of first cream. Refrigerate.
For the strawberries:
Wash and slice strawberries. Add 3-5 T of sugar on top. (Depending on the sweetness of the strawberries). Let it sit for about 1 hour. Drain the liquid it forms into a sauce pan. Reserve the strawberries to top your pie. When cream is cold, pour strawberries on top. With the reserved liquid, boil it until it thickens a little bit, then brush the top of the pie with this sauce.
This is a lemony loaf cake that would be great to serve for breakfast or dessert paired with fresh fruits and whipped cream. Yum
1/3 c sour cream
¼ c cream
1 ½ c flour
1 t baking powder
½ t salt
4 eggs
Zest of 1 lemon (big or 2 small)
1 ½ c sugar
4 T butter
Mix sour cream, cream and lemon juice- set aside
Mix flour and baking powder- set aside
Beat, salt, eggs, zest, sugar then add ½ of sour cream mix, ½
of flour mix, ½ of sour cream mix, melted butter and end on the last ½ of flour
mix.
Pour into prepared pan. Bake for about 30-35 minutes or
until tooth pick comes out clean.
Pour half of following liquid on top of warm cake when out
of oven. Turn cake and drizzle the rest.
2 T sugar
3 T water
4 T lemon juice
½ c powder sugar
Warm the water and sugar until sugar dissolves. Take off heat and add the rest of
ingredients.
* If you want to taste like limão (lime), just swtich lemon juice for lime juice. It works very well!
Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!
I thought it was a fun project, however I did not enjoy the taste of this sour dough as much as I have with other recipes. Sourdough is always fun to make it. Sourdough starts with a ‘starter’ or ‘leaven’, basically a flour and water dough that is fermented over 4 or more days. The older your starter, the more flavourful your bread will be. This is because the lactobacilli in the dough help digest the flour, adding the strong, sour flavour and making it more digestible; kind of like yoghurt. I know of people that have their start for years and it is always delicious to taste what we can make with it. I have yet to keep my starter for that long, but who knows, someday…
French Country Bread Servings: 1 large loaf plus extra wheat starter for further baking
Wheat Starter – Day 1:
4 1/2 tablespoons stoneground breadmaking whole-wheat or graham flour
3 tablespoons water
Total scant ½ cup
Directions: 1. In a Tupperware or plastic container, mix the flour and water into a paste. 2. Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected! 3. Set somewhere warm (around 86 F if possible). I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer.
Wheat Starter – Day 2:
4 1/2 tablespoons stoneground breadmaking whole-wheat or graham flour
3 tablespoons water
scant 1/2 cup starter from Day 1
Directions: 1. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.
Wheat Starter – Day 3:
4 1/2 tablespoons stoneground breadmaking whole-wheat or graham flour
4 teaspoons water
scant 1 cup starter from Day 2
Total 1⅓ cup
Directions: 1. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.
Wheat Starter – Day 4:
3/4 cup plus 1½ tablespoons unbleached all-purpose flour
1/2 cup less 4 teaspoons water
1⅓ cup starter from Day 3
Total scant 2⅔ cup (625 ml) (440 gm/15½ oz)
Directions: 1. Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is!
Stage 1: Refreshing the leaven
1 cup less 1 tablespoon wheat Leaven Starter
6 tablespoons less 1 teaspoon stoneground bread making whole-wheat or graham flour
1 cup plus 2 teaspoons unbleached all purpose flour
1/2 cup water
Production Leaven Total 2¾ cups plus 4 teaspoons
Directions: 1. Mix everything into a sloppy dough. It may be fairly stiff at this stage. Cover and set aside for 4 hours, until bubbling and expanded slightly.
Stage 2: Making the final dough
3/4 cup less 1 teaspoon stoneground breadmaking whole-wheat or graham flour, plus more for dustin0g
2 cups plus 2 tablespoons unbleached all-purpose flour
1¼ teaspoons sea salt or ⅔ teaspoon table salt
1 ¼ cups water 1
¾ cups production leaven – this should leave some (1 cup) for your next loaf.
Total 6 cups less 2 tablespoons
Directions: 1. Mix the dough with all the ingredients except the production leaven. It will be a soft dough. 2. Knead on an UNFLOURED surface for about 8-10 minutes, getting the tips of your fingers wet if you need to. You can use dough scrapers to stretch and fold the dough at this stage, or air knead if you prefer. Basically, you want to stretch the dough and fold it over itself repeatedly until you have a smoother, more elastic dough. Smooth your dough into a circle, then scoop your production leaven into the centre. You want to fold the edges of the dough up to incorporate the leaven, but this might be a messy process. Knead for a couple minutes until the leaven is fully incorporated in the dough. Spread some water on a clean bit of your work surface and lay the dough on top. Cover with an upturned bowl, lining the rim of the bowl with a bit of water. Leave for an hour, so that the gluten can develop and the yeasts can begin to aerate the dough. Once your dough has rested, you can begin to stretch and fold it. Using wet hands and a dough scraper, stretch the dough away from you as far as you can without breaking it and fold it back in on itself. Repeat this in each direction, to the right, towards you, and to the left. This will help create a more ‘vertical’ dough, ready for proofing. Heavily flour a banneton/proofing basket with whole wheat flour and rest your dough, seam side up, in the basket. Put the basket in a large plastic bag, inflate it, and seal it. Set aside somewhere warm for 3-5 hours, or until it has expanded a fair bit. It is ready to bake when the dough responds to a gently poke by slowly pressing back to shape.
Preheat the oven to hot 425°F. Line a baking sheet with parchment, then carefully invert the dough onto the sheet. I like to put the baking sheet on top of the basket, then gently flip it over so as to disturb the dough as little as possible. Make 2-3 cuts on top of the loaf and bake for 40-50 minutes, reducing the temperature to moderately hot 400°F 6 after 10 minutes. Cool on a cooling rack.
For the Croutons:
For the Salad:
Prepping the croutons – Preheat oven to 350 degrees. Slice bread into 1/2 inch cubes, drizzle oil and seasonings on top. Bake or toast until nice and crunchy. I like to bake them at 350 for about 8 minutes, then turn off the oven and leave them in there for another 10 minutes or so until they are crispy. This will allow them to crisp inside and not burn on the outside. I do use my stoneware to bake them. The stone also keeps warm for a while longer after the oven is off.
Prepping the salad - If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Mix it well with rest of ingredients. Do not mix in the oil. After everything is smooth, then add oil slowly while whisking it. Only add enough oil until mixture has the right consistency. This can be made ahead of time.
For best results, wash and dry lettuce very well. Then right before serving it. Toss lettuce with enough salad dressing. Put it in the freezer for about 5 minutes. This will make the salad nice and cold. Take out of freezer, add shaved Parmesan and croutons. Serve on cold plates!
The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
Ingredients
1¼ teaspoon of dry-active yeast (about ½ sachet)
3 tablespoons warm water
1 teaspoon sugar
1 3/4 cups of flour
2 teaspoons sugar
1½ teaspoon salt
½ cup milk
2 tablespoons oil
½ cup chilled, unsalted butter
1 egg, for egg wash
Directions:
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches
44. Cut the rectangle into three squares (each 5 by 5 inches
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.
This one I filled it with chocolate! YUM
The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
For this month’s challenge, I decided to make some passion fruit bombons, passion fruit truffles and dove dark chocolate bombons! I enjoyed playing with chocolate and learning the technique used to make the filled chocolates painted with cocoa butter.
Ingredients
Dark or milk chocolate melted, preferably tempered, about 1 lb
1 cup Granulated White Sugar
1/2 cup Light Corn Syrup
1/2 cup Water
4 Tbs Unsalted Butter
2 Tbsp Heavy Cream
1/4 cup Passion Fruit Puree
Painting the moulds with coloured cocoa butter.
Pouring in the chocolate, filling with caramel and finishing off with chocolate
Directions:
1. Place the sugar, corn syrup and water in a medium saucepan.
2. Set over medium-high heat and stir to combine.
3. Bring the mixture to a boil and cook until dark amber in color 310°F-315°F / 155°C-158°C, about 5 minutes.
4. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils.
5. Remove saucepan from the heat and gradually whisk in the passion fruit puree, heavy cream and butter.
6. Transfer to a medium bowl and let cool.
7. Transfer cooled caramel to a pastry bag fitted with a medium plain tip or a squeeze bottle.
8. Coat the molds with chocolate using the method mentioned above.
9. Fill chocolate coated molds with caramel. You can use a spoon too but it’s less messy and goes a lot quicker with either of the two aforementioned methods.
10. Finish off with a layer of chocolate as mentioned in the method above for making filled chocolates with molds
11. Once fully set, carefully knock the chocolates out of the mold
Make the ganache:
1. Finely chop or grate the chocolate
2. Place in a heatproof bowl
3. In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot)
4. Pour the cream over the chocolate
5. Gently stir the mixture until all the chocolate has melted and it is smooth
6. Stir in your desired flavorings
For rolled truffles
1. Allow the ganache to firm up in a container of choice, preferably deep rather than shallow
2. Using a teaspoon or melon baller, scoop up room temperature ganache
3. With gloved hands, roll the balls between your palms to round them off
4. Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired
Tip: If dipping in chocolate, it’s best to refrigerate the ganache balls before dipping so that they’re firm and don’t melt from the warm chocolate
Tip: For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients
5. Place on parchment paper until set
It has been a bit crazy around the house lately. I am loving the new addition to the family, my little baby boy! He is a lot of fun. My parents were visiting from Brasil, so you can just imagine all the cooking that went on. Here is one of the recipes we made recently. Hope you enjoy it!
Esfihas
1 c milk
1 egg
1/2 c oil
1 T sugar
1 t salt
1 T yeast (I used the instant dry yeast)
Flour until the dough is soft and stays together. (it was about 3-4 cups or so of flour. I just add until it forms a dough)
Mix it all together, then make small balls (or big ones depending on the size of esfihas you want)
Open the dough flat into a triangle.
Fill with the meat filling (recipe bellow) or any other filling you may like.
Close the dough into a triangle shape.
Brush with egg wash and bake for about 20 minutes at 350 F or until golden brown. This recipe will be around 40 small esfihas.
For the meat filling:
1 lb ground beef
salt
pepper
2 tomatoes (diced)
1 diced onion (diced very small, or you can shred it)
2 T ketchup or tomato paste
4 small potatoes (shred them using the cheese shredder)
drizzle oil
1-2 limes (drizzle juice on top)
Mix it all together and fill the bread with this mixture.
If you would like you can also make esfihas abertas (open esfihas). Follow the recipe until you turn them into balls, then open them into a circle, leaving the sides a little thicker.
Fill (meat, or cheese) and Bake.
YUM
This was a cheese filled one topped with a bit of fresh salsa!
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Basic Chiffon Cake:
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 cups sugar
1/2 teaspoon salt
1/4 cup vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon water
1 teaspoon pure vanilla extract
3/4 teaspoon lemon zest, grated
5 large egg whites
¼ teaspoon cream of tartar
1.Preheat the oven to moderate 325°F.
2.Line the bottom of an 8-inch spring form pan with parchment paper. Do not grease the sides of the pan.
3.In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.
4.In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
5.Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
6.Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
7.Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
8.Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
9.Removed the cake from the oven and allow to cool in the pan on a wire rack.
10.To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.
Pastry Cream Filling:
1 cup whole milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons cornstarch
1/4 cup sugar
1 large egg
2 tablespoons unsalted butter
3/4 teaspoon gelatin
1/2 tablespoon water
1 cup heavy cream
1.Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
2.Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3.Add the eggs to the sugar and cornstarch and whisk until smooth.
4.When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
5.Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
6.Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
7.Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8.Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
9.In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10.Put two inches of water into a small sauce pan and bring to a simmer over a medium heat.
11.Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
12.Heat the cream until it is 120 F . Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13.In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.
Simple Syrup:
1/3 cup of sugar
1/3 cup of water
Directions:
1.Combine the water and sugar in a medium saucepan.
2.Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
3.Remove the syrup from the heat and cool slightly.
4.Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.
Fraisier Assembly:
1 baked chiffon cake
1 recipe pastry cream filling
⅓ cup simple syrup or flavored syrup
2 lbs (900 g) strawberries
Directions:
1.Cut cake into 3 layers
2. Use one of the layers and moisten it evenly with the simple syrup.
3.Hull and slice in half enough strawberries to arrange around the sides. Place them on the side of the cake to form a ring.
4. Spread or pipe cream in the middle.
5. Repeate process until all the layers are used.
6. Spread or pipe the remaining pastry cream on the top of the cake. Refigerate.
