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Posts Tagged ‘bread’

I’ve been craving nice homemade rolls for quite some time.

The instant I saw the recipe for these heavenly Soft Garlic Knots over at AnniesEats I knew my fate was sealed.

With the recipe as flawless as this one, everything went perfectly.

Oh, and yes, there’s yeast. Please, don’t let that fact scare you off. The yeast in this recipe is nothing more than one of a few ingredients that creates the dough and that’s it. The magic will happen by itself, dear friends, there are no special tricks of trade involved.

This is a simple recipe which yields amazing results.
 
 

In case you really need to have these knots too, of which I am just sure, here are the ingredients.

 

 

These knots can be kneaded in an electric mixer or simply just by hand. That really depends on your decision.

1. To start, place the dry ingredients (flour, sugar, yeast and salt) into a bowl and stir them to combine.
 
 

2. Then add the wet ingredients (olive oil, milk and water) and stir again just to combine.
 
 

3. Now, using the dough attachment of your electric mixer, mix the dough for about 8 minutes.

If you want to do this by hand, the process will last a little longer.

What we are going for here is a smooth and elastic dough.
 
 

4. Transfer the dough to a lightly oiled bowl, turn once to coat…
 
 

…and cover with a plastic wrap.

 
 

5. Allow to rise for about 1 hour, or until doubled in bulk.
 
 

6. Turn the dough onto a very lightly floured surface and divide it into 8 equal pieces.

To do that I used a knife. I first divided the dough into halves. Then I cut each half into halves again so I had 4 pieces. And finally I cut each piece into halves again which resulted in 8 equal pieces.

 

7. Use the palms of your hands to roll each ball into a 10-inch (26 cm) long rope.

If the dough is too sticky then use a little flour to dust it with. The ropes can’t be sticky because you wouldn’t be able to form the knots.
 
 

8. Now tie the rope into a knot.
 
 

9. Take the end lying underneath the knot and bring it over the top, tucking it into the center and take the end lying over the knot and tuck it underneath and into the center.
 
 

10. Transfer the knots on a baking sheet lined with parchment paper and cover with a clean kitchen towel.

 

11. Let the knots rise for another 45 minutes.
 
 

12. In the meantime you can prepare the glaze.

Melt the butter (microwave is perfectly okay) and press the garlic into it.

Instead of pressing the garlic through the press you can just mince it finely.
 
 

13. Add the dried oregano…
 
 

14. …and mix it all together.
 
 

15. When your knots are nice and puffy…
 
 

…brush the glaze onto them.

 

 

16. Place the knots into a preheated oven (350 °F – 175 °C) and bake for about 15-18 minutes.

This will smell like heaven, I’m telling you.

It’s amazing!

Your neighbors will come knocking on your door begging for the recipe.
 
 

These cuties taste best when still a little warm.

They perfectly accompany a delicious soup, or, when I think about it, they perfectly accompany just anything.

Enjoy, dear friends!
 

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I’d love to reveal a little secret about our monkey household of two.

We love biscuits! All sorts of them!

Unbelievable, huh?

 

Biscuits are especially enjoyed by the male monkey over here.

You should see his smile each time he finds out they are in the oven.

It’s the widest and most content smile I’ve ever seen.

And when the biscuits are done my boyfriend immediately grabs his plate of at least fourteen and hurries to watch his favorite sitcoms.

I love to make biscuits because somehow they make the world a perfect place.

They are magical.
 
 

Here are the ingredients.
 
 

And here’s the bacon.

It’s a crucial part of the magic.
 
 

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390 °F (200 °C).

 

2. Then slice the bacon thinly.
 
 

3. In a large pan, fry the bacon over moderate heat until crisp.

This will take a couple of minutes.
 
 

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.
 
 

5. Grab the cheese and grate it.
 
 

Just like this.

This is a lot of cheese.

 

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.

It’s completely up to you.

I used Leerdammer. Next time I’ll try Cheddar, I think.

It’s fun because the biscuits can be different every time.
 
 

6. Now we need a large bowl.

Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.
 
 

7. Stir in the grated cheese and the bacon.
 
 

8. Then add the milk…
 
 

9. …and stir together just until the dry ingredients are well moistened.
 
 

10. Transfer the dough onto a lightly floured surface and make a Halloween face out of it.

Sorry.

What I really mean is that now you should knead the dough 4 – 5 times.

To make the biscuits perfectly soft, the trick is not to over-knead the dough.

 
 

11. Roll it out to about 1/2 inch (1 cm) thickness.

When it gets sticky use some flour to make the job easier.
 
 

12. Cut out rounds using a 2-inch (5 cm) cutter.

Pat the scraps together, re-roll them and cut out some more rounds.
 
 

13. Line a baking sheet with parchment paper.

Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.
 
 

14. And bake them for about 15 minutes.
 
 

These are so yummy.

Enjoy, dear friends!

 

This recipe makes about 36 biscuits.

(The recipe was adapted from LeitesCulinaria.com.)
 

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Again, my mother gets the credit for this delicious dish.

My beloved sweet Mom.

It has been a mainstay in our family ever since I can remember.

We love to eat it as a side dish but also as a light main dish served with mashed potatoes or rice.

It’s impressive how well a cauliflower can taste when nicely seasoned, breaded and fried.

This is finger-licking good, my friends!
 
 

Here the list of ingredients.

Would you believe it could be so simple?
 
 

This is a cauliflower.

I am here to tell you all the important things, you know.
 
 

Despite their rather impenetrable-seeming appearance, cauliflowers are actually pretty easy to break down into bite-sized florets.

Here’s how I do it:

1. First, remove the green leaves and then, using a knife, remove the central stem, too.

Now your cauliflower is ready to be easily cut into individual florets.
 
 

2. With your fingers, or using a knife if you want to,  pull the florets apart.

In this recipe, bigger florets work better.
 
 

3. Rinse the florets under cold running water.
 

4. Then place them into a larger pot and add about 2 teaspoons of salt.
 
 

5. Pour in water – we need just enough to cover all the florets.
 
 

6. Cover the pot and place it over medium heat.
 

7. Bring to boil and let cook for about 15 minutes…
 
 

… or until tender when poked with a fork.

But not too tender. The florets should still be firm enough to hold the shape and shouldn’t fall apart. If they get too tender then it’s hard to work with them later.
 
 

8. When the florets are cooked drain them and set aside.
 

9. Pour 1/4 cup (60 ml) of vegetable oil into a larger frying pan and preheat the oil over medium-low heat.
 
 

10. In a medium bowl, whisk the eggs lightly with about 1/2 teaspoon of salt.
 
 

11. Working with one floret at a time, coat it with the egg.
 
 

12. Then place the breadcrumbs in another bowl and roll the egg-covered floret in the breadcrumbs until nicely coated.

 

13. Repeat this process with all the remaining florets.
 
 

14. In batches, put the cauliflower in the preheated pan and fry it. Turn the florets so that they get golden-brown on all sides.

This process takes about 5 minutes.
 
 

Serve as a side dish or as a main dish with mashed potatoes or rice.

Enjoy, dear friends!

 
This recipe yields 3-4 servings and it takes about one hour to prepare it.
 

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These muffins are like treasure boxes.

Cute, little treasure boxes.

The moment you take a bite the muffin welcomes you with its moist and tender texture.

After a while you’ll notice that a couple of refreshing assorted berries have come to greet you too.

‘Yum’ – that’s exactly what comes to your mind!

And then, as if this wasn’t enough already, you’ll stumble upon these wonderfully rich and creamy white chocolate chunks that counterbalance the tartness of the berries in a way you’ve never even dared to dream about before.

And you think: ‘I thought “Yum” before… so what am I supposed to think now? Shall I scream? Or call somebody? Or shall I run really fast?’

These muffins, they are amazing.
 
 

This is the cast of characters.

 

I’ve noticed that for some reason the number of ingredients in my recipes rarely exceeds ten.

If ever.

Who knows why?

‘Cause I don’t.
 
 

1. To make your own ‘treasure box’ muffins you’ll need two bowls.

One bowl for the ‘wet’ ingredients and the other one for the ‘dry’ ones.

Then you just combine the two, bake it and that’s it.

Bye!

 

No, no, no, just kidding – don’t you expect me to leave that quickly.

You know me, don’t you?

I’m here to reveal the whole story in every specific detail.

Otherwise my brain would break.

 

So (and this really is the step number one), in a bowl pour all the wet ingredients – the lemon juice, oil, milk and egg.
 
 

2. Whisk them to combine.
 
 

3. Then grab the white chocolate.
 
 

And chop it roughly into chunks.

Of course, you can also use store-bought chunks or even chips.
 
 

4. Place the dry ingredients (the flour, baking powder, salt, sugar and chocolate chunks) into the second bowl.

Set about half a cup of chunks aside for decorating.

 

5. Stir to combine.
 
 

6. Now pour the wet mixture into the dry one.
 
 

7. And stir -and this is important when it comes to muffins – just until it combines.

Small lumps are perfectly all right.

Overmixing a muffin batter might result in tough muffins.
 
 

8. Finally, add the berries.

If you decide to use frozen berries, don’t let them thaw before baking. That way they won’t bleed into the batter and the batter will remain yellow(ish).

Which is exactly what I didn’t do.
 
 

9. Gently, fold in the berries and admire the beauty you’ve created.

Yes, I see a lot of beauty in batters.

Yes, I am feeling all right.

Why do you ask?
 
 

10. Line the muffin tin with paper liners.

If you don’t want to use papers, then just oil the tins with some vegetable oil.

 

11. Using a spoon, fill each cup full of batter and sprinkle a few chocolate chunks over the top.

The extreme amount of batter per cup might surprise you, but that way you’ll achieve those nice domed tops more easily.
 
 

12. Bake at 356 F (180 C) for about 20-25 minutes…
 
 

… or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
 

13. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Then let cool completely.
 
 

Here it is – standing proud in all its irresistible deliciousness.
 
 

Oh my!

Enjoy, dear friends!

 

This recipe makes 11 large muffins.
 

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There’s been a lot of fun in my kitchen this week.

Of course, I will show you all the creations in the upcoming posts.

Among the things that I have made or plan to make this week there’s garlic bread, cauliflower casserole, orange-vanilla popsicles, strawberry cheesecake and also a special surprise that has something to do with Friday’s GIVEAWAY.

So stay tuned!

And now back to the ‘Garlic Cheese Bread’.

Have you ever tried making your own garlic cheese bread?

Well, you definitely need to give it a try.

It’s the best thing ever!

Because it’s easy.

And it has a magical ability to make your soul happy!

And because when you make it you’ll get rewarded by a wonderful crispy piece of fragrant and flavorful heaven.

Need I say anything more?

Please, have a look at how I made this finger-licking treat…
 
 

These are the ingredients I used.

The olives and oregano are optional but if you use them you’ll be glad you’ve done so.
 
 

First, you need two loaves of French bread.
 
 

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Split the loaves in half lengthwise.
 
 

3. Now peel and chop the garlic cloves finely.
 
 

4. Place the garlic into a bowl, add the olive oil…
 
 

5. … and mix.

I love garlic!

Have I told you that once I almost killed my brother-in-law with the amount of garlic I’d served him for dinner?
 
 

These are the olives I used.

You can use any kind of olives you like – I decided to go for the ones with sweet pepper inside.

Just because I liked the way they looked.
 
 

6. Slice the olives.
 
 

This is dried oregano trying to look its best for the picture.
 
 

7. Grate the cheese.

Again, use any kind you like.  Edam, Cheddar,  Monterey Jack, Parmesan.

Or use all of them.

See? I’m so liberal when it comes to cooking – no strict rules really. To me it’s all about having fun and about the current content of the fridge. Because that’s what’s really important, right? To empty the fridge.
 
 

8. Now that we have prepared everything we can start taking care of the bread loaves.

Line a larger baking sheet with parchment paper and place the loaves onto it – cut side up.
 

9. Spread 1/4 of the garlic/oil mixture over each bread.
 
 

10. Scatter the olives over the top.
 
 

11. And sprinkle generously with the cheese and the oregano.
 
 

12. Then pop the baking sheet into the oven for about 10 minutes.
 
 

13. Remove the loaves from the oven and cut them into smaller pieces…
 
 

… and enjoy…
 
 


… and enjoy!
 

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