03/08/12

Crackers! Homemade Knäkebröd aka Swedish Hardtack

  Second cracker attempt made for the Daring Bakers july challenge Ingrediants: 1 pkg (5,5g) instant dry yeast corse salt 2 cups rye flour 1 cup T65 wheat flour 2 Tbs honey 1 cup milk spices (cumin, caraway, fennel, coriander,...) Method: I) Disolve the yeast in the milk. Set aside to proof itself. II) After 5min when the yeast has foamed up, add the honey. III) Stir in the flours and salt, 1 cup at a time. IV) Dump onto your workboard and knead together. V) Make a ball and place in a bowl and cover... [Lire la suite]
Posté par Sarah Rose à 19:00 - - Commentaires [0] - Permalien [#]
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27/07/12

Crackers! Homemade "Cheeze Its"

    I love crackers. Among store bought crackers my favorits are beyond any doubt : Cheeze its. I mean I have my dad send them all the way to France and then I hord them as a very special treat. Now anyone that knows me and my "all homemade food with no wierd ingrediants" obsession will find this to be a bit of a contradiction. And it is. Nobody's perfect certainly not me. BUT when Dana McFarlane challenged us to make crackers for this month's edition of Daring Bakers I decided it was about time I rolled up my sleaves... [Lire la suite]
Posté par Sarah Rose à 12:10 - - Commentaires [2] - Permalien [#]
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14/11/11

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... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
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27/10/11

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... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [4] - Permalien [#]
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14/10/11

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... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [1] - Permalien [#]
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11/09/11

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... [Lire la suite]
Posté par Sarah Rose à 09:00 - - Commentaires [4] - Permalien [#]
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14/08/11

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... [Lire la suite]
Posté par Sarah Rose à 00:00 - - Commentaires [0] - Permalien [#]
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27/06/11

Baklava made with homemade filo pastry!

This was my second daring bakers challenge. I was so exited when I learned it was making homemade filo pastry for baklava, one of my very favorit deserts. Unfortunetly this has been a very challenging month so I only made it once, yesterday, just before the due date. But I will be tring this again when I have more time, sigh, one day... So here we go: The pastry: 1 1/3 cup flour 1/8 salt 1/2 cup water minus 1 tbs 2 tbs vegtable oil 1 tea cider vinegar Mix the dry ingredients, then mix the wet ones, then mix both of them... [Lire la suite]
Posté par Sarah Rose à 21:00 - - Commentaires [0] - Permalien [#]
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06/03/11

Butternut and Quince Chutney

My thanks to Miss Nirvana for this chutney was inspired by her recipe posted on her blog  Creating Nirvana This post has been shared with the Hearth ‘n Soul  bog hop. - Peel, seed and cut 1 medium size butternut squash in to cubes. (save the peels for stock and the seeds for toasting) - Peel, core and cut 5-7 quinces in to cubes. (I kept the peels and cores to make vinager)- Slice  5 sweet onions. (save the peels for stock)  - 1 cup dried cranberries- 2 cups sugar - 2 cups... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [2] - Permalien [#]
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03/03/10

Hot n' Sweet Roman Treats : Aliter Dulcia

  When I was 13 years old I started to study latin.  Being a history geek I loved the subject even if my teacher seemed as old as the language itself. I loved imaginging myself in some far off distant past as celtic warrior or a student to some famous philosopher. But history has always been more exiting to me when it becomes real, palpable, edible! Indeed one of my most vibrant memories of this class is of the time when a friends of mine made a roman dessert and brought it to class to share with us. They were a kind of... [Lire la suite]
Posté par Sarah Rose à 13:30 - - Commentaires [0] - Permalien [#]
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