Scrumptious

Beef Blanquette and Biscuits

Beef Blanquette :

Place the following ingrediants in a slow cooker :

-hunks of stewing beef

-1 chopped onion

-1/2 cup of muscat sec (white wine)

-1/2 cup of vegtable broth

-salt, pepper and 4 cloves

Cook on high for 8h.

Make a roux:

-20g of butter

-1 tbs of potato starch

Add the broth from the stew plus 1/2 cup of vegtable broth.

Now add 2 tbs of powdered milk and a big handfull of frozen mushrooms. (I only used powdered milk because I did not have any more normal milk)

Put the meat in and let the sauce cook down and thicken up a bit.

Enjoy with some scones freashly popped out of the oven!!

This is the recipe given to us by Autifax for the january Daring Bakers challenge of making scones:

Ingredients:
1 cup (140 g) plain (all-purpose) flour
2 teaspoons (10 g) fresh baking powder
¼ teaspoon (1½ g) salt
2 tablespoons (30 g) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

 

En Français...

Blanquette de Boeuf:

Placez les ingrédiants suivant dans une mijoteuse:

-boeuf à daube

-1 onignon émincé

-1/2 cup de muscat sec

-1/2 cup de bouillon de légumes

-sel, poivre et 4 clous de girofles

Mijotez pendant 8h.

Faîtes un roux:

-20g de beurre

-1 CS de fécule de pomme de terre

Incorporez le jus de cuison et 1/2 tasse de bouillon de légumes.

Ajoutez 2 CS de lait en poudre et une grosse poignet de champignons émincés surgelés

Remettre la viande et reduire la sauce

Dégustez acompagné de scones fraichement sortis du four!!

 Scones:

140g de farine

10g de levure chimique

1,5g de sel

30g de beurre congelé rapé

120ml de lait froid+ un peu pour la dorure

 

Préchauffer le four à 240°C.

Tamisez trois fois les ingrédiants secs.

Sablez du bout des doigts le beurre et la farine. Si vous souhaitez des scones qui s'éffritent laissez des morceaux de beurre de la taille d'un petit pois sinon pour un scone plus tendre sablez jusqu'à obtention d'une consistance sableuse!

Ajoutez tout le liquide d'un coup, la pâte sera collante mais plus elle est humide plus les scones seront légères!

Déposez la pâte sur une surface farinée, parsemez un peu de farine dessus et pétrissez très délicatement 4-5 fois. Aplatissez la pâte à la main pour obtenir une couche de 2cm d'épaisseur.

Découpez les scones en prenant garde de ne pas poivoter la main sinon les scones ne se léveront pas bien. Que des mouvement verticaux!

Placez les dans une plat beurré très près les uns des autres. Dorez avec un peu de lait et enfournez pour 8 à10 min.

Servez encore chauds!

Sourdough Bread

I'm very happy about this experiment!

I've been wanting to make my own sourdough starter fro quite some time now but I never had the nerve to go through with it.

Thanks to Jessica from My Recipe Projet I've dived off the deep end into sourdough world.

Let's see if I can get anybody else to join the club?

So first of all let be say that this may be long but it's not hard.

Basically all you have to do is mix water and flour and let magic do the rest.

I was very pleased to see that even if it's very cold in our house I still got my starter started!!!

These are the instructions I recieved:

"French Country Bread
Servings: 1 large loaf plus extra wheat starter for further baking

- Day 1:
Ingredients
4 1/2 tablespoons (40 g) stoneground breadmaking whole-wheat or graham flour
3 tablespoons (45 ml) water
Total scant ½ cup (85 g)
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.

- Day 2:
Ingredients
4 1/2 tablespoons (40 g) stoneground breadmaking whole-wheat or graham flour
3 tablespoons (45 ml) water
scant 1/2 cup (85 g) starter from Day 1
Total scant cup (170 g)
Directions:
1. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.

- Day 3:
Ingredients
4 1/2 tablespoons (40 g) stoneground breadmaking whole-wheat or graham flour
4 teaspoons (60 ml) water
scant 1 cup (170 g) starter from Day 2
Total 1⅓ cup (230 g)
Directions:
1. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.

- Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (120 g) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (230 g) starter from Day 3
Total scant 2⅔ cup (440 g)
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
Ingredients
1 cup less 1 tablespoon (160 g) wheat Leaven Starter
6 tablespoons less 1 teaspoon (50 g) stoneground bread making whole-wheat or graham flour
1 cup plus 2 teaspoons (150 g) unbleached all purpose flour
1/2 cup (120 ml) water
Production Leaven Total 2¾ cups plus 4 teaspoons (480 g)
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
Ingredients
3/4 cup less 1 teaspoon (100 g) stoneground breadmaking whole-wheat or graham flour, plus more for dusting
2 cups plus 2 tablespoons (300g) unbleached all-purpose flour
1¼ teaspoons (7 g) sea salt or ⅔ teaspoon (3 g) table salt
1 ¼ cups (300 ml) water
1 ¾ cups (300 g) production leaven – this should leave some (1 cup) for your next loaf.
Total 6 cups less 2 tablespoons (1007 g)

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.
See my demonstration here: http://www.youtube.com/watch?v=OqS3raEGdwk
3. 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. See my demonstration here: http://www.youtube.com/watch?v=UPO97R4iO4U
4. 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.
5. 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. See my demonstration here: 

http://www.youtube.com/watch?v=rDoJRCMfclE
6. 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.
7. Preheat the oven to hot 425°F/220°C/gas mark 7. 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/200°C/gas mark 6 

after 10 minutes.
8. Cool on a cooling rack."

I must admit I found these instructing more then intimidating, all those numbers and mesurments! 

I like to improvize when I'm cooking but this method didn't leave any room for that.

I grudgingly followed the instructions...well almost.

I didn't read properly and used whole wheat flour again on the 4th day instead of all-purpose

Things kind of went sour when it was time to refreashen the leaven before making the final dough.

My refreshed dough did not bubble and definetly did not expand: flat thick mass for two days

I was very disapointed so I made crumpets with the extra leaven... 

Since they were delicious (Thank you Artifax) I decided not to give up and took my "refreashed" starter on vacation with me.

From then on I did things my way... no mesuring!!! 

I fed my starter back to life, a little bit of water and a little bit more of flour.

It worked!!! Soon "Survivor" was bubbling nicely again and stinking up the shelve I had stored him on.

When I was sure he was very much alive againI started following the instructions again...well almost. ; )

I refreashed Survivor... 

This was scary but after 20 odd hours I noted some bubbles through the transparent 

bowl I had put him in and the surface was slightly cracked which I decided to interpertate as "expanded slightly".

Since everybody was saying how gooey this dough was I made the choice of working it in a big bowl with a spoon 

instead of on the counter with my hands. Considering how liquid this was I think I made a smart choice. 

As I was working the dough by spoon instead of by hand I did" knead it for a little bit longer around 15min...

After that I covered the bowl with some plastic wrap and let the dough rest for about an hour. 

When I uncovered it, it's texture was smother but still very liquid:

But I was ready to give it a go. So I dumped it on to a very floured surface and stared working it with my dough scraper.

I did add a bit of flour from time to time but it wasn't as bad as i expected.

Then I transfered the dough to my bran-new-homemade-banneton ( basket with a tea-towel stuffed in it...)

Then I watched nothing happen for quite some time...

The next day, after tring to store the dough in several different "warm" places, covering it, talking to it, 

comming back from vacation with it, sticking it in a warm oven... decided I had done what I could and it was time to bake!

I fliped it over into a greased pan, slashed the top twice and stuck it into a preheated oven.

I'm pleased to say that Survivor's first loaf turned out pretty nicely all things considered!

It expanded just a little bit more in the oven, to make a actually pretty good looking "boule"!

The tea towel left it's imprint on the crust which I found interesting...(ideas for the future)

The crust was nice and crusty!

The sourdough taste was very pronounced.

 The only off point is that it was not quite as airy as I would have liked it. The bubbles were numerous but small.

Also this loaf might of needed a little but more time in the oven because it was a bit gummy...

To showcase this baby I made an attempt at Welsh Rarebit (yum):

Boy, do I like being part of the Daring Bakers!!!

Sans Rival, a filipino dessert

November's Daring Baker's challenge has brought me to the other side of the world and back again!

Indeed, we were dared by Catherine from Munchie Musings to make filipino desserts, namely a Sans Rival.

Well for something as exotic sounding as a filipino dessert I was somewhat surprised to find the challenge not only having a french name but also having some very french charistics, so living in France I was not nearly as "dépaisée" as I thought I'd be to begin with.

BUT  this cake is pretty cool and definetly challenging!

Since this recipe seemed extremly rich and sweet I decided to half the recipe we were given.

After all ther's only two of us and a 12 portion buttercream and meringue layered cake did sound a bit like over doing it!!!

So here's how to make my version of a Sans Rival:

The Dacquoise:

5 egg whites

1/2 cup (112 g) white sugar

1/2 tea (1,5g) cream of tartar

1 cup (120g) toasted nuts (I used hazelnuts)

"1. Preheat oven to moderate 325°F/160°C/gas mark 3.

2. Line cake pan bottoms with parchment paper and butter and flour the sides really well."

Now I just dren thew circles on parchment paper and then put it on cookie sheets, no butter nor flour for me...

3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

(Note the more finely ground for folding into meringue. The coarsely ground for is decoration of finished cake.)

Since I used slivered almonds for the decoration I did not pay attention to this...

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch

6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside."

The Buttercream:

2,5 egg yolks

1/2 cup (112 g) white sugar

1/8 cup (30ml) water

5/8 cup (142g) unsalted butter

Flavoring: vanilla, almond extract, cocoa...(I used hazelnut syrup)

"1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.

2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage)."

OK, so my syrup was more of a carmel of sorts but it still turned out good once I fished out the hard lumps of rock candy that formed when I poured the carmel  syrup into the butter mixture...

"3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins).

Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it"

The Stacking : 

I didn't think there would be enough cream but there was so don't worry.

I toasted some slivered almonds...yummy!

En Français...

Le Sans Rival et Autres Desserts Philipins

Pour quelque chose qui sonne aussi exotique qu'un dessert philipin, le sans rival est un dessert vraiment très français! Couche sur couche de dacquoise intercallées de crème au beurre.

Ceci dit c'est très bon et...très riche, du coup j'ai fait une demi recette et cela a bien fonctionné.

On commence par la Dacquoise:

5 blancs d'oeufs

1/2 tasse (112 g) de sucre blanc

1/2 cc (1,5g) de poudre de tartar

1 tasse (120g) de poudre d'arachides grillés (J'ai opté pour de la noisette)

1. Préchauffez le four à 160°C

2. Dessinez quatres cercles d'une vingtaines de centimètres de diamètre sur du papier cuisson. Placer ces feuilles sur des plaques du four.

3. Dans un grand bol bien propre, battre doucement les blancs d'oeufs jusqu'à ce qu'ils soient mousseux (environ 2 min). Saupoudrez de crème de tartar. Progressivement incorporez le sucre quelques CS à la fois. Continuez à battre, maintenant à grande vitesse jusqu'à obtenir des piques bien fermes et luisantes (environ 7-10 min). 

4.  Incorporer la poudre d'arachide avec de délicats mouvement circulaire avec une spatule.

 5. Diviser la meringue en quatre. Etalez sur les disques tracés sur le papier cuisson. Si jamais vous le cuisez en plusieurs fournées pensez à l'aissez votre plaque refroidir entre chaque fournée.

6. Cuisez dans le four préchauffé pendant 30 min ou jusqu'elles soient dorées. Enlèvez les dacquoise des plaques pendants qu'elles sont encore chaudes, laissez tièdir et retirez le papier cuisson. Si vous le laissez  dessus ce sera encore plus pénible à retirer quand cela sera tout à fait froid.

7. Une fois refroidies, taillez toutes les meringues pour qu'elles soient exactement de la même taille. Réservez.

Puis on prépare la Crème au Beurre:

2,5 jaunes d'oeufs

1/2 tasse (112 g) de sucre blanc

1/8 tasse (30ml) d'eau

5/8 tasse (142g) de beurre doux

Arômes: vanille, extrait d'amande, cacao...(J'ai utilisé du sirop de noisette)

1. Battre les jaunes d'oeufs à grande vitesse jusqu'àce qu'ils aient doublés en volume et soient un jaune citron.

 

2. Mettre le sucre et l'eau dans une casserole et chauffez sur un feu moyen. Mélangez bien jusqu'à le sucre soit dissout. Il faut que le sirop atteigne 112°C ou l'état filandreux.

3. Avec des batteurs à pleine vitesse, très lentement et très précosieusement versez le sirop contre le parois du bol dans lequel se trouve les jaunes.

Bon d'accord mon sirop ressemblait plus à du caramel, c'était quant même bon une fois que j'avais repêché les gros bouts de caramel dur qui se sont formés quand j'ai tenté d'incorporer mon "sirop" à mes jaunes...

Battez jusqu'à ce que le mélange soit à température ambiante, prés de 15 minutes!!B

4.Encore à pleine régime, incorporez maintenant le beurre une CS à la fois. Ajoutez votre parfum après le beurre. Réfrigérez la crème au beurre au moins une heure et battez de nouveau pour l'assouplir avant d'assembler le gâteau.

 

L'Assemblage:

 

Mettez une petite touche de crème dur votre assiette pour "coller" le gâteau en place.

Placez une disque de dacquoise au centre et tartinez la de crème.

Pardessus mettez une autre disque et proceder de même pour toutes les couches.

Je pensais qu'il n'y aurait pas assez de crème mais il y avait juste ce qu'il fallait.

J'ai fait griller des amandes éffilées et j'en ai parsemé tout le gâteau pour le décorer mais faites ce qui vous inspire.

Miam!

Conservez le gâteau au frais mais sortez le au moins une demi heure avant de le manger.

Smoked Black Tea Baked Beans

This recipe is easy.

And good.

Put all the ingrediants in a a big dish with a lid and that can go in the oven.

Cook for many hours at low heat, until the beans are tender.

Just add a little water from time to time if the mix seems dry to you.

I ate them strait out of the dish for breakfast and then on homemade toastadas for dinner.

   

 

Ingrediants:

2.5 cups of rose coco beans, pre-soaked

         1 tbs of smoked black tea, crushed

  a sweet onion, sliced

  1 tbs of jaggery

   

  1-2 tbs of lamb fat, lovingly saved from grilling lamb chops...(use olive oil if you don't want use animal fat)

 2-3 healthy pinches of oregeno    

   3 cloves of garlic, diced

    

2 vegetarian chilis, diced

salt to taste (You can always ajust later, I go more often for less then more...)

  2.5 cups of tomato sauce, homemade

chili powder  to taste  

 

This is my try at cooking with tea, a challenge given to us by Sarah from Simply Cooked for the Daring Cooks's november challenge.

Oh! And then I had them for breakfast again...

 

 

En Français...

Haricots au Thé Fumé

Cette recette est très bonne et très simple. 

Il suffit de mettre tous les ingrédiants dans un grand fait-tout qui passe au four.

Faire cuire à basse température pendant...beaucoup d'heures. Rajoutez juste un peu d'eau de temps en temps si le mélange vous semble sec.

Je les ai mangé directment du plat pour le petit déj' et sur des tostadas maison pour le dinner.

Ingrédiants:

2,5 tasses d'haricots rose-coco (réhydratés)

1 CS de thé noir fumé

1 onion doux

1 bonne CS de jaggery (sucre brun non raffiné)

1-2 CS de graisse d'agneau (récupérée avec amour de notre grillade précédante). Ici vous pouvez utiliser le corps gras de votre choix.

Quelques bonnes pincée d'origan

3 gousses d'ail

2 piments "végétarien"

Du sel

De la poudre de chili

2,5 tasses de sauce tomate maison

 

Swirls!

Now this was fun!

This month's Daring Baker's dare was to make Povitica, a eastern european coffee cake. I found this to be really interesting because it's a very versatil recipe.  The base is a yeast dough that is rolled very thin then smothered with filling before being rolled up to form some really cool swirly patterns. Traditionnaly the filling is made with walnuts but this month walnuts were too spendy for me so I made two filling with stuff I already had in my pantry.

So here's the recipe as given to us by Jenni of  The Gingered Whsk

"To activate the Yeast:
1 Teaspoon (5 ml/4 ½ gm) Sugar
½ Teaspoon (2½ ml/1½ gm) All-Purpose (Plain) Flour
¼ Cup (60 ml) Warm Water
1 Tablespoon (15 ml/7 gm/¼ oz/1 sachet) Dry Yeast
Dough:
1 Cup (240 ml) Whole Milk
6 Tablespoons (90 ml/85 gm/3 oz) Sugar
1½ Teaspoons (7½ ml/9 gm/1/3 oz) Table Salt
2 Large Eggs
¼ Cup (60 ml/60 gm/½ stick/2 oz) Unsalted Butter, melted
4 cups (960 ml/560 gm/19¾ oz/1¼ lb) All-Purpose Flour, measure first then sift, divided"

 Here are the recipes for the two fillings I made:

N#1:

3 small apples chopped up really small

almond butter

1/2 cup homemade cardamon syrup

sugar

salt 

 

N#2:

Crème de marron: This is long and tedious to make but I did. It's delicious, worth it, but you need to have time.

Before anything else sort out the chesnuts that have worms...yuck!

First you need to peel off the exterior shells.

Then you need to boil the chesnuts for 20min.

Now you need to peel off the interior skin.

Once this very tedious job is done it's time to make the crème de marron

It's actually pretty simple from this point on. 

Cook the chesnuts down with water and lots of sugar and some vanilla until it's mush.

I use my hand blender to purée it smooth.

I spread the crème de marron all over the dough then sprinkled some jaggery over the top.

 

Moo shu Pork

Shelly from C Mom Cook has dared us to make Moo Shu Pork for this month's edition of Daring cooks.

Well here comes my version of Moo Shu for You!

Tonight I'm alone, getting over the flu, not really hungry but knowing that tomarrow is my deadline I've pulled up my sleaves and gotten to work.

Plum sauce:

Pit some plums.

Cook them down with some water, sugar, ginger, chili and anise star.

When tha flavors have nicely come together and the consitancy is jam like it's ready!

Let it cool down before serving.

Moo Shu Pancakes:

Pour 1 cup of boiling water into 2 cups of flour with a tiny bit of oil.

Stir with chop sticks. Knead quickly to bring the dough together. Now let the dough rest for 30min. The boiling water is important to break down the gluten.

Once rested you'll find that the dough is incredibley smooth!

"Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out..."

Each ball should be about the size of a walnut:

Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour...

Working with two balls of dough at a time, roll each piece into a three inch pancake. Using a pastry brush, brush sesame oil onto the top of one of the pancakes, and top it with the other pancake. Further roll the doubled pancake into a 6 to 8 inch circle...

 

Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes in the pan. Remove when little light-brown spots appear on the underside...

Separate pancakes after cooking.

Cover with a damp cloth until ready to serve."

For the Stir Fry:

Slice up some pork, lets say a handfull. Place in a bowl. Sprinkle with some sechwan pepper, soy sauce and red wine. Mix well then add a bit of potato flour. Set aside.

Slice out a wedge of the nappa cabbage, I only used about 1/4. Once they are chopped up they yield quite alot! Finely chop it up and set aside.

Slice 1 onion and set aside.

Pour some boiling water on 5-7 black mushrooms. Let them soak for about 10min, rince and drain. Slice them up as well and set aside as well.

Beat 2 eggs. Pour into a hot fring pan, spread thinly. As the omlette cooks roll it up. Once done slice up the rolled omlette. Set aside as the rest of the ingrediants.

With a pealer, peal a carrot into thin coils. Add them to the other vegtables.

In a wok, heat up some oil, I used a mix of sunflower and sesame. I stared by fring the onion. When it was translucent I added the cabbage, cooked it down by setting a lid on the wok. Once the cabbage had well reduced the mushrooms got tosed in. I cooked them for a couple minutes then I too the pan off the burner while I cooked the meat.

Either transfer the veggies to a bowl or use another pan to fry the meat. Cook until slightly browned.

Now mix everything together, the meat, the cooked veggies and the carrot and omelette.

Sautay for a few minutes then it's time to serve!

Place a couple spoonfulls of stir fry in a pancake, roll up dip in the plum sauce and bite in! ;p

 

 

 

Freash, Fluffy, French: Croissants

15H56

No matter how exited I'm for a Daring Bakers Challenge I'm always late!

I mean really... croissants!! I love them, I should have tried making them as soon as the dare was up.

But excuse after excuse has lead me to today, the day my post should be up, swearing with my hands covered with flour...and the rest of me too.

As if one last minute dare was not enough I decided to do two:

Sarah' recipe and one from the blog Foodbeam written by Fanny, a  recipe I've been wanting to try for quite some time now.

Now you're thinking that's a lot of croissants, so did I so I proceded in halfing one recipe and quartering the other

I messed up in the math...hense the swearing.

I'm going to have a lot of croisaants on my hands, I hope they're good!

I won't be providing the recipes this time since the math I did was...iffy to say the least but you can find the recipes above by clicking on "Sarah's recipe "  and "Foodbeam".

17h10

Ok, the first rise is done. I've punched down batch 1 folded it and left it to rize a second time. Batch 2 got rolled out and smothered with butter. Then the folding began!

19h36

As batch 2 was geting a second fold, this time double, batch 1 got stuck in the refrigerator while I started to pound on the butter. Once the butter was ready and the dough chilled, batch 1 got it's coating of butter and it's 2nd fold.

21h12

Batch1 gets it's second fold while batch2 receives it's second double fold.

22h46

Both batches get one more fold before being rolled out and shapped in to....Croissants!

They are set aside to rise to room temperature while the oven is heating

00h07

In they go! Juste for a short time.

Done, beautifull.

Now I can go to bed

9h38

Breakfast!!

 

Appams and Mambazha Pulisseri...Then an Egg Hopper

1) Prepare Coconut paste and set aside:

-1c dry shreadded coconut

-a pinch of cumin

-1 red chili

- a pinch tumeric

-1/2 water

Grind coconut, green chillies, cumin and turmeric along with 1/2 cup water to form a coarse paste and set aside.

2) Prepare Yogurt mix and set aside:

 -2c well whipped fromage blanc ( Thick plain yogurt in the traditionnal recipe)

 - salt to taste

 - 1 tbs water

 - 1 tea rice flour

Beat the yoghurt till smooth. You may add a tea of rice flour dissolved in a tablespoon of water, this can help avoid splitting of the yogurt.

 

3) Final spice addition and set aside:

-oil (coconut if possible)

-1/2 tea mustard seeds

-curry leaves and lime leaves

-1/4 tea fenugreek

-1 red chilis (or more)

- 1/2 tea chili powder

   Heat oil in a pan and splutter the mustard seeds. 

  When they pop,add dry red chillies and curry leaves for a few minutes. 

   Add the chili powder and the fenugreek  and saute for a minute. Set aside.

 

Fruit Fry:

-1 can of mangoes and 5 slices of pineapple (You can use all sorts of different fruit: plantain bananas, mangos, pineapples, zuchini squash, chayote squash, green apple, papaya...)

 

 

 

-1/2 onion or 5-6 shallots

-1/4  turmeric

-1/4 tea cumin

-optional: water, salt, 2-3 green chili, , jaggery

Heat oil, then add onion and spices.

                                                             

When the onions are translucent  start cooking the fruit on medium heat. Add in little water and jaggery if necessary.

It's ready when the fruit is soft,  about 8-10 minutes and the liquid has reduced.

How to put it all together:

. Some roast the spices first then add the fruit then add the yogurt with the stove off

. Some cook the fruit first (mash them or not) then add the yogurt then the spices only at the end

. Some slow cook the curry even once the yogurt is added, this is hard because the yogurt can split

. The coconut is always added after cooking the fruit

 

Personnally I prepared the coconut, the yogurt and the spices first.

Then I cooked up the fruit, when they were done I gently added the coconut paste, allow the pulissery to cook for 2-5 minutes more. 

After I mixed in the spices, reduced the flame and let the flavors seep in.

Before incorporating the beaten yogurt I took the pot off the flame.  Mix well. You may add a little water if the yoghurt is too thick.

Then I cooked the dish on very low heat till the pulisseri is well heated . Do not let the pulissery boil or else the yogurt will split! Just when the gravy comes to a boil, you can turn off the heat.

The pulisseri is ready to serve and enjoy.

(you can add cilantro leaves if you like)

Recipe sources:
my kerala.com; kerala recipes, a destination for food lovers; Spider kerala; Food with a Pinch of Love

 

A few days latter...

So Appam batter can be frozen and defrosted:

But since it was from my second batch, it still stuck to the pan... grrrr!!!

The egg hopper I had was lovely none the less!

...En Français...

Appams et Mambazha Pulisseri

1) Preparez la pâte de noix de coco et mettre de côté:

-1 tasse de noix de coco séché

-1 pincée de cumin

-1 piment rouge

- 1 pincée de curcuma

-1/2  tasse d'eau

Mixer  tous les ingrédiants afin d'obtenir une pâte granuleuse, réservez.

 

2) Preparez la mélange à base de yaourt:

 -2 tasses de fromage blanc  bien battu (Utilisez du yaourt nature pour la recette traditionnelle)

 - salé selon vos goûts

 - 1cs d'eau

 - 1 cc de farine de riz (du maïzena devrait fonctionner aussi)

Battre le frmage blanc pour obtenir une consistance parfaitement lisse.  Vous pouvez incorporer un peu de fairne de riz dissolue dans de l'eau, ceci évitera que le yaourt ne se caille.

 

3) La touche épicé:

-huile (noix de coco si possible)

-1/2 cc graines de moutarde

-quelques feuilles de curry et quelques feuilles de citron vert

-1/4 cc de fenugreek

-1 (ou plus) piment rouge

- 1/2cc de poudre de chili

Chauffez l'huile dans une poèle, faites-y pétiller les graines de moutarde.

Ajoutez ensuite le piment et les feuilles. Après une minute ou deux ajoutez las autres épices.

Faites revenir ainsi encore quelques minutes puis réservez.

Sauté de Fruits:
-1 boite de mangues en conserve et 5 tranches d'ananas (Vous pouvez utiliser tout un tas de fruits différents: bananes, mangues, ananas, courgette, courge, pommes vertes, papaye,...)

-1/2 oignion ou 5-6 échallotes

-1/4 cc de curcuma

-1/4 cc cumin

- optionnel: eau, sel, piments verts, jaggery (sucre non raffiné)

Chauffez l'huile et ajoutez l'oignion et les épices.                                                     

Quand les oignions sont translucides commencez à cuire les fruits sur un feu moyen. Ajoutez un peu d'eau et du jaggery (sucre non raffiné) si nécessaire. 

C'est prêt quand les fruits sont tendres, entre 8 et  10min et que le liquide s'est réduit.

Comment assembler le tout:

. Certains font rôtir les épices, puis ajoutent les fruits et seulement le yaourt quand le feu est éteint.

.  Certains cuisent les fruits d'abord, en les écrasant ou pas, puis le yaourt et les épices seulement à la fin.

. Certains cuisent le curry à feu très doux même après l'ajout du yaourt. C'est délicat carle yaourt peu cailler!!

. Le noix de coco est toujours ajouté après la cuison des fruits.

 

Personnellement j'ai préparé en avance et séparament le noix de coco, le yaourt et les épices.

Puis j'ai cuisiné les fruits, quand ils étaient prêts j'ai délicatement incorporé la pâte de noix de coco. J'ai ensuite laissé le pulissery cuire 2-5min supplémentaire.

Les épices ajoutés, j'ai réduit le feu afin de laisser les parfums se diffuser en douceur.

Avant incorporer le yaourt j'ai retirer la casserole du feu. IL faut bien mélanger, si le yaourt est trop épais c'est possible d'ajouter un peu d'eau.

Puis j'ai remis le tout sur le feu à feu très très doux jusqu'à ce que le pulissery soit bien chaud. NE LAISSEZ PAS BOULLIR le pulissery sinon le yaourt se caillera, se sera toujours bon mais de texture et d'aspect repoussant. Dés que la sauce commence à faire des bulles éteigner le feu.

Le pulissery est prêt!! Bon appetit! 

PS: Vous pouvez ajouter de la coriandre faiche si vous le souhaitez

Sources:
my kerala.com; kerala recipes, a destination for food lovers; Spider kerala; Food with a Pinch of Love

Quelques jours plus tard...

La pâte à appam peut être congelé. Faites un egg hopper en casant un oeuf dessus!

 

 

Appams and Sri lankan beef curry

Now I really didn't think I'd like appams, I mean it's a fermented pancake!

When I was in the south of india I tasted idlis, a fermented rice and lentil cake, after that experience I avoided the fermented breads all together so I did't taste any appams while I was there.

Now I'm sorry.

When I saw that thia months daring cooks challenge was to make appams, I sighed, sceptically telling myself maybe this challenge would help me come to terms with my dislike for fermented breads.

It worked!!!

Appams, or how to like fermented rice. 

Mary, from Mary Mary Culinary Mary

http://marymaryculinary.blogspot.com/

Recipe Source:

Appam: Aparna (a Daring Baker) at My Diverse Kitchen

"Ingredients:
1 ½ cups (360 ml/300 gm/10½ oz) raw rice
1 ½ teaspoons (7½ ml/5 gm) active dry yeast
2 teaspoons (10 ml/9 gm) sugar
½ cup (120 ml) of coconut water or water, room temperature
1 ½ tablespoons (22½ ml/18 gm) cooked rice
½ teaspoon (2½ ml/3 gm) salt
about ½ cup (120 ml) thick coconut milk (from the top of an unshaken can)

Directions:

1. Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.
2. Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.

    

3. Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well."   

I forgot to add the cooked rice but they turn out perfectly yummy anyways...  

"You can see that it is not completely smooth, but very thick—that’s about right.

4. Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry--they are mild tasting when cooked!

 

   

5. Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. I recommend test-cooking one before thinning the batter.

6. Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.

7. Cover the pan and cook for about 2 minutes." (Oups! I didn't cover the pan...) "Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.

 

To eat with the appams I made a sri lankan curry since I had stewing beef on my hands and there aren't very many south indian dishes with beef!!!

 

Mas curry

First of all I stared by roasting my spices: 1 cinnamon stick, 1 tea cumin, 1 tbs coriander, 4 cloves, 4 cardamon pods, pepper and 1 tbs basmati rice. When the rice was golden the mixture was ready to be ground.

Wash the stewing beef pieces and drain water thoroughly. Coat the beef pieces well with the spices freashly roasted and ground and some freashly grated ginger. Set aside for about 1/2 hour.

Heat the oil in a saucepan.Fry curry leaves and 4 rampe or pandan leaves (I chopped them, do not do this, as they remained tough and I had to sieve the sauce). Add 1 chopped onion, fry until soft. Add 1 cayenne chili, finely chopped and 1 teaspoon turmeric. 

Time to put in the beef and stir until brown on all sides.

Stir in 2 tbs Tomato paste and 1 tablespoon tamarind concentrate 

Then pour in 3-4 cups of thick Coconut milk

Taste and adjust salt.

I found the curry a bit tart so I added some jaggery.

Slow cook the beef on low heat for a couple hours.

 

...en Français...

Appams et un Curry de Boeuf Srilankais

 

Pour être honête  je ne pensais pas que j'allais apprécier les appams, franchement des crèpes fermentées!!

Quand j'étais dans le sud de l'Inde j'ai eu l'opportunité de goûter des idlis, un "pain" faite de riz et de lentils fermentés, après cette expérience j'ai évité tous les autres pains fermentés qui se sont offerts à moi donc je n'ai pas goûté d'appams pendant que j'étais là-bas.

Lorsque j'ai vu que le challenge de ce mois-ci des Daring Cooks était de faire des appams, j'ai soupiré, résignée et sceptique je me suis dit que peut-être ceci allait m'aider à faire la paix avec les pains fermentés.

Ca a marché!!!

Maintenant je regrette de ne pas les avoir mangés au Kerala!

Appams, ou comment aimer du riz fermenté.

Voici la recette de Mary, de  Mary Mary Culinary Mary  qui s'est inspirée de Aparna  de My Diverse Kitchen

"Ingrédiants:
300 g de riz cru
1 sachet de levure boulager
2 cc de sucre
120 ml de jus de coco ou de l'eau à temperature ambiante
1 ½ cs de riz cuit
½ cc de sel
environ 120 ml de lait de coco épais

Procédure:

1. Faire tremper le riz cru dans 4 à 5 tasses d'eau pendant au moins 3h (je l'ai laisser toute une nuit).
2. Dissoudre le sucre dans l'eau (ou le jus de coco) et incorporer la levure. Placez dans un endroit chaud pendant 10 à 15 min jusqu'à ce que ce soit très mousseux. 

3.Egoutez le riz et le mixer avec la levure pour faire une pâte lisse. Vous pouvez ajoutez à ce stade un peu d'eau si nécessaire.  Ajoutez le riz cuit et mixez également. Vous pouvez constater que ce n'est pas complètement lisse mais très épais... c'est ce que nous voulons."

Mince j'ai oublié le riz cuit et j'ai mixé le riz séparément de la levure créant une pâte similaire à du platre. C'était quand même très bon...

"4. Versez dans un grand bol et laisser dans un endroit chaud pour 8h à 12h. On ne veut pasque la pâte lève et retombe mais qu'elle fermente. Quand c'est prêt cela aura l'odeur acidulé et très reconnaisable de levain. Ne pas s'inquièter leur goût au finale est très douce!

5. Ajoutez le lait de coco, le sel et un peu d'eau si nécesaire, la pâte doit être un peu plus épais que du lait. Remarquez les bulles qui se forment après que vous ajouter le lait de coco. Je conseil faire un test avant de diluer la pâte.

6. Chauffer votre poèle sur un feu moyen. A l'aide d'un pepier essuye tout enduir d'un peu d'huile. Mélangez votre pâte et versez-y3-4 cs de pâte suivant la taille de votre poèle. Travaillez rapidement, en tenant le manche donnez un petit mouvement circulaire à votre poèleafin que la pâte remonte sur la bords. Faites ce mouvement qu'une seul fois car vous voulez que les bords soit fins et semblable à de la dentelle. 

7. Couvrez la poèle et cuir pour à peu près 2min. Découvrez et vérifiez, le centre devrait avoir gonflé un peu, ce sera un peu brillant mais sec au touché. Quand prêts décrochez les bords à l'aide d'une spatule et servez immédiatement. De la poèle à l'assiette, comme des crèpes!"

Ok, là aussi j'ai fait une gaffe, j'ai oublié de les couvrir... ici parcontre je crois que cela à du modifié largement la texture. C'était très bon mais je n'ai pas suivi la recette à la perfection donc cela aurait peut-être pu être encore meilleur!!!

Pour manger avec ces appams j'ai fait un curry srilankais car j'avais du boeuf et il n'y a pas beaucoup de plat de l'Inde du sud avec de la vache!!

Mas curry

Tout d'abord j'ai commencépar griller mes épices: 1 baton de cannelle, 1 cc de cumin, 1 cs de coriander, 4 clous de girofle, 4 graines de cardamon, 6-7 graines de poivre à queue et 1 cs de riz basmati. Quand le riz est doré le mélange est prêt à être moulu. 

Bien rincer la viande, puis sécher avec du papier essuye tout. Enduire la viande des épices fraichement moulu et de gingembre râpé. Laissez mariner pour une 1/2 heure.

Chauffer l'huile dans une poèle. Faites revenir les feuilles de curry avec 4 feuilles de rampe/pandam (j'avais coupé celles-ci en petits morceaux, ne faites pas cela car elles sont restées assez dures et j'ai dû filtrer la sauce). Ajouter 1 onion émincé, faites revenir jusqu'à que il soit translucide. Ajouter maintenant un piment de cayennne finement émincé et 1cc de curcuma. 

Faites brunir la beuf sur toutes les faces.

Incorporer 2cs de concentré de tomate et 1cs de concentré de tamarind.

Ensuite verser 3 à 4 tasses de lait de coco.

Gouter et rectifier le sel.

J'ai trouvé ce curry un peu acide alors j'ai ajouté un peu de jaggery (sucre non raffiné utilisé en Inde).

Faites mijoter ce curry à feu doux pendant quelques heures.

Testing quiche crusts...

Polenta Crackle Crust:

. Wizz in the food processor: 1 cup flour, 1/2 cup breadcrumbs, 1/2 cup polenta, 5 tbs olive oil, 5 tbs water.

. Pat down into a pan lined with parchment paper. Set aside

. Beat 2 eggs with 20cl cream, 20cl water mixed with 2 tbs of powdered milk then add 2 tea potato starch. Set aside

. Slice 2 onions. Fry them for a min or two in 2 tbs of sunflower oil. Cover and let them steam for awhile to sweeten up.Put the onions into the crust.

. Pour the egg mixture on top.

. Slow bake at 160°C for about 45min

The result is delicious. The savory crust pops and crackles in your mouth. Making a beautifull contrast with the sweetness of the onions and the silkiness of the eggs.

 

French Toast Crust: 

1. Take about 5 or 6 slices of sandwhich bread and roll them completly flat. Line the   botton of a quiche pan with them, position them so there are no holes.

  2. Brown about half a stick of butter in a saucepan. Slather this nutty bliss on to the      bread.

  3. Beat 2eggs (I used frozen eggs)with 20cl of cream, 20cl of milk then add 2 tea of potato starch. Set aside.

  4. Fry up 200g of smoked bacon bits (lardons), let th

em render some fat before 

  5. Tossing in one sliced shallot and some cloves of garlic. 

  6. Once the shallot is translucide add 1 1/2 cup of mixed peppers (I used frozen)

  7. Cover and let steam for awhile to sweeten up.

  8. Pour the mixture into the crust.

  9. Place on top some sliced of nice sheep cheese and a few dolops of crème fraiche.

  10. Pour the egg mixture on top.

 

 

11. Sprinckle some sliced almonds on top. 

12. Slow bake at 160°C for about 45min

The result was really satisfing: eggs, bacon and toast all in one bite! When I first took the quiche out the dough was a bit limp. But once it cooled down it was stupendous! This quich reheates really well too. The crust has the texture of french toast, oozing with buttery goodness.

 

 

...En Français..

Expérimentation avec les pâtes à quiche...

Pâte à la Polenta qui "PoP!":

1. Mixer au robot: 1 tasse de farine, 1/2 tasse de chapelure, 1/2 tasse de polenta, 5 cs d'huile d'olive et 5 cs d'eau.

2. Dans une moule à tarte covert de papier cuison, tapoter en place la pâte. Réserver.

3. Battre 2 oeufs, 20cl de crème liquide, 20 cl d'eau avec 2 cs de lait en poudre et 2 cc de faine de patate (ou maïzena). Réserver.

4. Couper 2 onions en lamelles. Faites dorer à la poele avec 2 cs d'huile de tournesol. Couvrer et laisser les s'adoucir à feu doux.

5. Mettre les onions caramelliées dans la pâte. Verser l'appareil à quiche pardessus.

6. Cuire au four pendant 45min à 160°C.

Le résultat et délicieux.

Une pâté sablé qui craque et qui "pop" sous la dent. Formant un contaste magnifique avec la douceur des onions et le fondant de l'appareil à quiche.

Pâte façon Pain Perdu:

1. Prendre 5 à 6 tranches de pain de mie aux céréales et écrasez les complètement au rouleau patissier. Tapissez-en votre moule à quiche de façon à ne pas laisser de trous.

2. Faites brunir 100g de beurre dans une casserole, attention de ne pas bruler! Enduisez le pain de cette merveille noisettée.

3. Battre 2 oeufs (les miens était congelés), 20cl de crème liquide, 20 cl de lait et 2 cc de faine de patate (ou maïzena). Réserver.

4. Griller 200g de lardons, laissez les suinter un peu de gras avant de...

5. Ajouter une échalotte émincée et quelques gousses d'ail écrassées.

6. Une fois que l'échalotte est translucide ajoutez 1 1/2 tasse d'un mélange de poivrons émincés (j'ai utilisé un mélange congelé picard)

7. Couvrez et laisser mijoter un peu afin de caramelliser un peu le tout.

8. Verser la garniture dans la pâte.

9. Pardessus placez quelques tranches de fromage de brebis et quelques cuillièrés de crème fraiche.

10. Versez pardessus l'ensemble l'appareil à quiche.

11. Parsemez de quelques amandes éffilées.

11. Cuire au four pour 45min à 160°C

Le résultat était très réconfortant:

oeufs+bacon+toast: Soit un petit déj' anglais en une seul bouchée!

Juste sortie du four la pâte était un peu trop molle, déception, mais une fois refoidie c'était parfait! Cette quiche est même meilleur réchauffée.

La pâte a la consistance de pain perdu, onctueux de bienêtre beurré!