tag:blogger.com,1999:blog-78011751425202972832024-03-19T03:26:54.889+00:00Cooking Art by BetelgezeCookies, cakes, desserts, bread and savoury recipesCooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7801175142520297283.post-81663808828685167512011-06-09T22:02:00.001+01:002011-06-10T19:57:47.661+01:00Plain Scones!<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PULycS67uLxlOyo68-rIcGLG8QhVG362EwMcfLIs1CaNRB-bsanXjNUEQEQmYF2QrzLrhpm5YRPA3yAhKvCbS2ADUF_ul8zKYDyVilp1CmsV40ZARmIEHyyb7ZNtBreHe9XclNBgkBU/s1600/best-scones.jpg" t8="true" /><br />
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I never thought that scones could be so delicious and divine!! Actually, to be honest, I even though I don’t like them at all. Every time I buy scones, they are hard or clay and often tasteless. However, one day, when staying in a lovely BB in Cork I changed my mind :-). I have eaten there the best scones in the world and I knew I won’t leave the place without getting a recipe from their cook...<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9GrrbnvN-hbOF_B_Gg6UqWdRd-rZQIBEkfUF2bruJhJbXfrJ1DQWruXVyymfAZrTeUO0CdztHidgX1e37_VlYNro2CLvepdx8dokGRalNnpoV4XBdy8Q7FfQsTPhsUOB5kPs1CNIBeA/s1600/scones-recipe.jpg" t8="true" /><br />
<br />
There are many ideas and recipes for scones. They said the original one comes from Scotland and the recipe relies on milk but my heart still belongs to the Irish scones based on buttermilk, which in my opinion makes dough more fluffy.<br />
Of course scones should be served warm and fresh but these ones are delicious even next day!<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2jetRATOLmkKb9ZZzj7u2aC9jauCNqT9gfUQRaTkM3OhZPFJoZiTydRQGGyQWMXZsedeDvvdF569-3KvqhLQmUZgQ83zx-_1J_t8YTFB9iAwensDeCVkDlCc67amuHU6HwYOlcNx5AY/s1600/scones-plain1.jpg" t8="true" /><br />
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I would like to thank the owner of <a href="http://www.garnish.ie/breakfast" target="_blank">Garnish house</a> in Cork for this recipe.<br />
For all those who are looking for a nice place to stay, the best Irish breakfast and divine scones in all Ireland I would definitely recommend that amazing place. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbnL4ye-IKbiaPAcnR6j5O-LBkFTb_mPiidt4-3cJavbBlQ1m-aFksEUx_evCmqk6_SbyQp29spra6Bx0j1h24-sa7yDDLios16hvfCxfcpS5HjUTiJmY4Sg2UTZx9uIdyEY7z739EdY/s1600/scones.jpg" t8="true" /><br />
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<strong><span style="color: orange; font-size: large;">Plain Scones <span style="font-size: small;">(Garnish House recipe)</span></span></strong><br />
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<strong><span style="color: #cc0000;">Ingredients:</span></strong><br />
<br />
<em>recipe for 8 scones (I reduced ingredients)</em><br />
250g self raising flour<br />
80g butter<br />
60g caster sugar<br />
1 egg and about 50-70ml buttermilk (100ml liquid together)<br />
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<br />
<span style="color: #0b5394;">Original recipe (I have no idea ;-) how many scones you get – a lot!)</span><br />
<span style="color: #0b5394;"><br />
</span><br />
<em><span style="color: #0b5394;">2kg self raising flour</span></em><br />
<em><span style="color: #0b5394;">660g Margarine or butter</span></em><br />
<em><span style="color: #0b5394;">500g caster sugar</span></em><br />
<em><span style="color: #0b5394;">6-9 eggs and 300-400ml buttermilk (700ml liquid together)</span></em><br />
<br />
<strong><span style="color: #990000;"><br />
Method:</span></strong><br />
1. Sift raising flour and sugar into bowl<br />
2. Add butter and rub in with your fingertips until the mixture resembles fine breadcrumbs<br />
3. Stir in buttermilk and eggs to a soft dough, knead lightly until combined<br />
4. Roll out the dough on lightly floured surface to 3cm/11/4in thick. Stamp out round using 5cm/2in cookie cutter (a glass is also fine)<br />
5. Place on the prepared baking sheet and brush the tops with milk<br />
6. Bake at 225 degrees Celsius for approx. 20-25 minutes<br />
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Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com5tag:blogger.com,1999:blog-7801175142520297283.post-80422831510763084502011-05-23T23:43:00.003+01:002011-12-16T18:59:48.179+00:00Gluten-free Venetian carrot cake.<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzabHXpQ_0VoGcNcIimquGay8h62djf_DQBkSnC5KscnP6fWskCL9wabkXgdrvrc48sGoTa7wDqPT4F7Da_0GxH96apzwsPS91Oa6SARj_7LIPVSz2a-o4j2ey4mJQkVOdJlgpINWwQ4/s1600/nigella-carrot-cake.jpg" />
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<br />
Interesting cake adapted from Nigella Lawson Kitchen. Not too sweet the best for the next day of baking.<br />
The original recipe comes from the BBC food website - <a href="http://www.bbc.co.uk/food/recipes/gluten-free_and_11807" target="_blank">here</a>. I made some modification but still it's a great and delicious cake!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_x-DFigHNGJT9Gn20cxKa92-iwUBtBb4GylGJLsKqikRji3SCX-7buepIpre1ydxxLhrslc94c-0-pZQsH6UfRo1pOZi8sxrh3H2x1CuIEVrqCx0vu_r7-iQXgqbXtWSceBOW5YYI-dw/s1600/nigella-carrot-cake-recipe.jpg" />
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<strong><span style="color: #b45f06; font-size: large;">Gluten-free Venetian carrot cake*</span></strong><br />
<em>*Recipe with some of my modification </em><br />
<br />
<strong><span style="color: #990000;">Ingredients:</span></strong><br />
1 cup flaked almonds, plus extra for topping<br />
2 medium carrots (approx. 200-250g/7-9oz)<br />
150g caster sugar<br />
125ml regular olive oil, plus extra for greasing<br />
1 tsp vanilla extract<br />
2 free-range eggs<br />
250g ground almonds<br />
½ lemon, finely grated zest and juice<br />
<br />
<strong><span style="color: #990000;">Method:</span></strong><br />
1. Preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.<br />
2. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.<br />
3. Whisk the sugar and oil until creamily and airily mixed.<br />
4. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, grated carrots, flaked almonds and, finally, the lemon zest and juice.<br />
5. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. <br />
6. Sprinkle the flaked almonds over the cake and put it into the oven for 40–50 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.<br />
7. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.<br />
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Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-51376569028359026262011-03-21T23:35:00.001+00:002011-06-08T21:25:13.583+01:00Banana Coconut Muffins<img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmeSaSpwirqCDHzEdugmyXrQEtU4WQVdK0c0mxD-WxSqz7F17nnE91s6EmUzdFe1G012JAaZavqBLh_PVy3OjR4wu2tzRc3DI4A126gyeMMnSs5_tl6J_slU8zkCiw_xVoPJunB1uF5M/s1600/banana+coconut+muffins.jpg" /><br />
<br />
Delicious banana muffins with added shredded coconut. It is my next recipe where I used coconut oil* which, from now on is going to be one of my key ingredients.<br />
Muffins are moist thanks to bananas and keep fresh for a long time. Not so sweet they are ideal for breakfast or teatime.<br />
<br />
<em>*see also </em><a href="http://mycookingart.blogspot.com/2011/02/coconut-strawberry-slices.html"><em>coconut slices with coconut oil</em></a><br />
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<img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvhR8moEkcGXjYYobkReMD508EmBc65uM4J_aG-yW0hYXQBiXwOKWRMGCDxRWxDGTK4SwoZSH951hunoG18fMOeSo2z9fB8_Pabj_kVxC6kYdl4dOr4h7sXcKee4gILaJViLZzOBVZKc/s1600/coconut+oil+muffins.jpg" /><br />
<br />
<span style="color: #0b5394; font-size: large;">Banana Coconut Muffins</span><br />
<em><span style="color: #666666;">makes 18 medium muffins</span></em><br />
<br />
<span style="color: orange;"><strong>Ingredients:</strong></span><br />
100g coconut oil<br />
150g (about 60-70ml) sour cream<br />
220g plain flour<br />
1 teaspoon baking powder<br />
80g light muscavado sugar<br />
50g shredded coconut<br />
1 eggs, beaten lightly<br />
<em>Icing:</em><br />
3-4 tablespoon icing sugar<br />
1-2 teaspoons banana liqueur or water<br />
<br />
<span style="color: orange;"><strong>Method:</strong></span><br />
<br />
1. Preheat oven, 180c. Fill muffins pan with paper cases.<br />
2. Put flour, sugar, shredded coconut and baking powder in a large bowl and stir together.<br />
3. Combine sour cream, coconut oil and egg in a separate bowl.<br />
4. Stir the liquid mixture into the flour mixture until just combined. Do not over stir the mixture.<br />
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).<br />
6. Transfer to a preheated oven, 180C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).<br />
7. While the muffins are cooking , make the icing. Place the icing sugar in a small bowl, then stir in water or banana liqueur.<br />
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.<br />
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Enjoy :)<br />
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<img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhQKMY_kq3klvetXePXDSjEUqm758MrAjX9nnJ895oI1aahJkcrS6jnz6fGTU4UNb0DMByxZT7j3MmQjPcg8pGGJ67kwUrfXbeH8lwagXUmIHpcMAqcvWdrjBMNTd0TBVle8K15kKyUk/s1600/coconut+oil+banana+muffins.jpg" />Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-33070593771702146522011-03-12T14:40:00.004+00:002011-12-16T19:06:28.964+00:00Chocolate Birthday Cake ...by Radek :-)<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakH13EuACqPT3RfCHJGXPhGXyaGyyJ7SpneAD86DQxrkjFDtkMsXkFquyaMIYo7FOMGyMgUsw9zVdPSpwlBxXJDwyaZWIgQDa8WIUBFKD1AZtusNRADz6OdXMXIA4vLZrv-VFsqNBTog/s1600/betelgeze-birthday-weekend.jpg" />
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<br />
<em><span style="color: #993399;">Get a lovely cake for your women. The easiest recipe ever!<br />Thank you..dear ;-)</span></em><br />
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<span style="color: #cc0000; font-size: 130%;"><strong>Easy Chocolate Birthday Cake. </strong></span><br />
<br />
<strong><span style="color: red;">Cake</span> </strong><em><span style="font-size: 85%;">(recipe adapted from Nigella Feasts, Old-fashioned chocolate cake)</span></em><br />
<strong>Ingredients:</strong>200g plain flour<br />
200g caster sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon bicarbonate of soda<br />
40g best-quality cocoa<br />
175g soft unsalted butter<br />
2 large eggs<br />
2 teaspoons real vanilla extract<br />
150ml sour cream<br />
<strong></strong><br />
<strong>Method:</strong>1. Take everything out of the fridge so that all the ingredients can come to room temperature.<br />
2. Preheat the oven to 180°C and line and butter two 20cm sandwich tins with removable bases. 3. Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.<br />
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.<br />
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.<br />
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<br />
<span style="color: red;"><strong>White Icing:</strong></span>100g white chocolate<br />
20g unsalted butter<br />
<br />
Melt the white chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.<br />
<br />
<strong><span style="color: red;">Dark chocolate Filling:</span>Ingredients:</strong>250ml double cream, cooled<br />
100g dark chocolate (70% cocoa)<br />
30g butter<br />
50ml Baileys or favourite liqueur<br />
2-3 tablespoons icing sugar<br />
<br />
<strong>Method: </strong><br />
<strong><br /></strong>1. Melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.<br />
2. While the chocolate and butter cooling a little, whip double cream until soft peak*, slowly add icing sugar and liqueur and gently stir. Add the chocolate mixture and gently stir again.<br />
<br />
<em>* </em><a href="http://www.baking911.com/howto/cream_whip.htm" target="_blank"><em>How to whip a cream :-)</em></a><em> </em><br />
<br />
<br />
<strong><span style="color: red;">To assemble birthday cake:</span></strong><br />
• Choose your cake stand or plate. Then sit one of the cakes, uppermost side down.<br />
• Spoon about a third of the dark chocolate filling on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.<br />
• Spread the sides of the cake with the remaining icing and leave a few minutes till set.<br />
• Spread top with white icing<br />
• Store cake in the refrigerator<br />
<br />
ENJOYCooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-12604451560595170222011-03-10T17:29:00.009+00:002011-12-16T22:04:04.602+00:00Liqueur chocolate truffles.<div align="left">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGHAHFWBnZTG5PcvVbBUNSIMVd5-3Ry_13hUoeiICWdRuVbKGaJn86WfqCvSWI78SzNFdlPN6BFSe5qxJM09DwyWC0EjBdrpfs3SM78DKPaBx0xKpgdVtLdmBcOfuuq6SQ2sRATWXYQes/s1600/chocolate-truffles.jpg" />
</div>
<div align="center">
Divine, hand-made liqueur chocolate truffles...melt in the mouth!<br />
...<br />
...<br />
...<br />
...<br />
<br />
What can I say more?</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFHgo6OP7OpuxlCBRuaPEFJzryCC1R91EREsEdoVnw-dVwWQemtAQMNJbXDqYn5TiaYMdxqJEGwNm7ylQcsPPOS0C3NNQXDptcAEM-TLAbnPTbGs-dtLagPkMx-6QugcpXMb7oOugkm8/s1600/truffles.jpg" />
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<br />
Truffles can be simply dusted with cocoa, icing sugar, or coated in melted chocolate. Don’t worry if the truffles are not perfectly round as the irregular shape looks more authentic :-).<br />
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<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbLyi28EswG6OlNCEXoj8PWAmggNWvDHlqLVNOKJ9pIVH0hVtmxpariSykofVfw9oCPvkVqGdvZRf5P4BHGKgvqIAvqCTgYWgxGn74uKQ-Qe8ZqTALCRsG788x0YvcWEN0srUUZHT5Pg/s1600/liqueur-chocolate-truffles.jpg" />
</div>
<br />
<strong><span style="color: #cc0000; font-size: 130%;">Chocolate truffles</span></strong><br />
<br />
<em><span style="color: #999999; font-size: 85%;">(Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson)</span></em><br />
<br />
<em><span style="color: #666666;">Makes 30 medium truffles</span></em><br />
<br />
<span style="color: #009900;">Ingredients:</span><br />
<br />
250ml (1 cup) double cream<br />
285g fine quality dark chocolate, chopped<br />
45g (3 tablespoons) unsalted butter<br />
50ml favourite liqueur<br />
<br />
<span style="color: #009900;">Method:</span><br />
<br />
1. In a pan over medium heat, bring the cream to a boil. Remove from the heat and add the chocolate and butter. Stir gently until melted; then stir in the liqueur. Strain into a bowl and leave to cool to room temperature. Cover and chill for 4hours or overnight.<br />
2. Using a small ice cream scoop, scrape up the chocolate mixture into 30 small balls and place them on the prepared baking sheets.<br />
3. If dusting with cocoa or icing sugar, sift a thick layer of cocoa powder/icing sugar on to a dish or pie plate. Roll the truffles in the cocoa/icing sugar, rounding them between the palms of your hands. (Dust your hands with cocoa powder/icing sugar to prevent the truffles from sticking.<br />
4. Chill in the refrigerator for several hours before placing in a serving bowl or individual cup cases.<br />
<br />
<strong><span style="color: red;">Enjoy!</span></strong>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com2tag:blogger.com,1999:blog-7801175142520297283.post-63817968377007721662011-02-17T20:27:00.014+00:002011-12-16T22:09:07.499+00:00Coconut strawberry slices.<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdCV8tBAgyoAek4g55wR43LgZx3YVPiIrTNcOudHijJihCrWFyNmTPZ58y2_VZfKk9LaJqJ0SE6snyuwl1MFn7r4XUlqLmNUYlPDT4D8DacEKbxt4NQJRlM5kbo0cPrxYCq9LHEb5zJI/s1600/coconut-strawbery-squares.jpg" />
<br />
<br />
My New discovery is coconut oil (coconut butter). Without flavour and scent it is really great and can substitute butter when making shortcrust pastry.<br />
Putting together coconut foam and strawberry jam was really cool!! Just try it!<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6uya_Bay-Xp1wz2rRwuU5ED3qieIAvTLtnzWOI4Qeuftp8zmCIzdBC__gIAZh6Y1TSOZtA7YB3SR6nnJYVdafm6KdsCOmPTlNerEIlNQT7HxMRoKSzxdZVMc8M9KiqwjPV_IDZT4Dns/s1600/czajniczek-copy.jpg" />
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<br />
<span style="color: #3366ff; font-size: 130%; font-weight: bold;">Coconut and strawberry slices</span><br />
<br />
<span style="color: #999999; font-style: italic;">Makes 4 slices 11x4cm</span><br />
<br />
<span style="color: #cc0000;">Ingredients:</span><br />
<br />
125g wholemeal flour<br />
40g icing sugar<br />
65g coconut oil<br />
1 tablespoon water, approximately<br />
1 egg, separated<br />
6 tablespoons caster sugar<br />
6 tablespoons shredded coconut<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAdpylY4PE8MrluUAa4BqVkEtvZFnUjW0nCI9Kia15zkj9oApE1DgNQtVh1rg1mf5aluj9yYjtNeeeXJ1tGT8gt2-dfS2xLrVR9jWQ9jmRljNS5wVPJJEkk5OYftBvoTocQ_A-Ptpj8k/s1600/recipe.jpg" />
<br />
<br />
<span style="color: #cc0000;">Method:</span><br />
<br />
1. Preheat oven to 200C. Grease 4 mini pans, or small lamington pan.<br />
2. Sift wholemeal flour into large bowl; rub in coconut butter, stir in icing sugar. Add egg yolk and enough water to mix to a firm dough. Knead on floured surface until smooth. Press over base of prepared mini pans (lamington pan). Bake in 200C oven about 10 minutes or until lightly golden.<br />
3. Meanwhile, beat egg white in a small bowl with electric mixer, until soft peaks form; Gradually add caster sugar, whisking well with each addition. Gently stir in shredded coconut<br />
4. After 10 minutes ( cake is lightly golden) reduce oven temperature to 160C. Quickly spread strawberry jam over hot base; Spoon the white egg and coconut mixture over the jam.<br />
5. Bake for another 15-20 minutes until topping is lightly brown.<br />
6. Cool in pan; cut into slices<br />
<br />
Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com3tag:blogger.com,1999:blog-7801175142520297283.post-5289809239047878762011-02-14T15:21:00.007+00:002011-12-16T22:14:32.739+00:00Almond Brownie<div align="center">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2j5hBNMaSD0SXIctYMlfnsZkHZtw3HTBDQkv695K-3xJxj_VjJDTfTVZgse0cklcVfZUkXQDIbVRViCR00y4rhaHwAqt1oQ0SmXGLkvf0dtkYL7wRbT-CPsKNBMNDBpYIfrV5rWoFKG4/s1600/brownie.jpg" />
</div>
<br />
Who does like brownie? I guess vast majority of us, therefore today I am going to present you Brownie in a new flavour – a divine almond and chocolate combination.<br />
If you are a big fan of almonds, you are going to love it more than the classic Brownie.<br />
<br />
This cake is not as sticky as the classic one and tastes a bit like a chocolate marzipan. For me it was love at first bite!<br />
<br />
<div align="center">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89LIMlKdHfDJ7awEvM-33ML2ZA0MO1oaPZRxfdIGPJMev2OmY-wMIC309j32l9YGjfEj-tqkVofUiLgWY-HOqlUalqiEN2KAdksYYvrfixgBdn2GTTZM3Cx3F0_QFqAxodDNdQj6iI4E/s1600/oranges.jpg" />
</div>
<br />
I think Almond Brownie might be an interesting idea for a Valentine’s day gift – satisfaction guaranteed :-)<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolyINAWBW2k95YFt7iqUptRwp5AACjQTaRGN6jXJaMfOrymgM_uBqJHZe_2S0ZH-9nFUsQKRX5cS1Lnd99ANCWppROXtl6ibU5C6QsR6Vc33OEMWx9Kc-PLZIvTE3LQTIcwfADL15sNw/s1600/almond+brownie.jpg" />
<br />
<br />
<span style="color: red;">Almond Brownie </span><span style="color: silver;"><em>(gluten free) </em></span><br />
<br />
<span style="color: #3366ff;">Ingredients:</span><br />
<br />
100g unsalted butter, chopped<br />
100g dark (70% cocoa) chocolate, chopped coarsely<br />
100g (½ cup) fruit sugar (or caster sugar)<br />
180g (1½ cups) ground almond (almond flour)<br />
2 eggs beaten lightly<br />
3 tablespoons Amaretto liqueur or orange juice (optional)<br />
icing sugar for dusting <br />
<br />
<span style="color: #3366ff;">Method:</span><br />
<br />
1. Preheat oven to 180C. Grease 20x20cm square pan<br />
2. Melt butter and chocolate in small heatproof bowl over small saucepan of simmering water. Remove from heat, gently stir until mixture is smooth, cool<br />
3. Beat eggs and sugar in a big bowl with electric mixer (3 minutes), then stir in ground almond and Amaretto liqueur (or orange juice).<br />
4. Gradually stir chocolate mixture into eggs and almond mixture.<br />
5. Spread mixture into prepared pan; bake 25-30 minutes (NO LONGER!!). Cool in pan!<br />
6. Cut cold Brownie into pieces, serve dusted with sifted icing sugar and fresh oranges sliced into quarters.<br />
<br />
<br />
<strong><span style="color: #cc0000;">Enjoy and Happy Valentine's Day!</span></strong>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com1tag:blogger.com,1999:blog-7801175142520297283.post-16543404397864239342011-02-10T12:12:00.012+00:002011-05-09T10:43:57.312+01:00Rocket. Pine Nut. Pear. Parmesan. Salad!<img alt="" border="0" id="BLOGGER_PHOTO_ID_5572033086638301250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKg2v1yZmRvn410NEbNLaDjNoAlhnbgJIX7xaz5AUVOjOaK999y_Mb4duu1xWIZbP7SMbebkMaxprP5Hlc0vWySqLbDhG2IM2gQvouGIBl3V6NNC4RLbfbAK03vgYn3tOOVY9QopDOQE/" style="cursor: hand; height: 600px; width: 800px;" /><br />
<br />
Simple salad. Interesting combination. Great idea for an elegant dinner party.<br />
All you need is…<br />
<br />
<div align="center"><br />
Good olive of oil and lemon…<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5572033522780469186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2L4S-6U9ruN8ndxBK-9GPhGPMLTKr1VdxDixOfAIxE5QVuU3wbmdFzta8gypBfKKNILK0MLWTvSqGxk2lhdF0g5Y65vROrm-0HhoLuiKE8BeCz4ZFMF31zcSzBeDoOCD41KhSMYz1Cw/" style="cursor: hand; height: 590px; width: 500px;" /><br />
<br />
Pine Nut Kernels<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5572033233196002146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8kfwOO2SFkUujDthSo5jJ_EeeAyxOP9BR2vB51MKvIfqKQI3yCPAm8EK-LPj63HCg_kbB5n6AnXPTndK8qzd6dc5HEDbSVkoBNzfNCd6ZfXhGWqzulo9bv4hzAIoOZzbWg41gDOFs-8/" style="cursor: hand; height: 590px; width: 500px;" /><br />
<br />
Thinly sliced parmesan<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5572033430826722690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwyPlIdIscQ_xZsh4QHEMFjW62PYYv7FgGzn7jUAhQFhLXMkUsRV7HgfdzZMqphj_6DXaME422lioCE5XjpN5Q1LzfuYGK0gnGPd4lbHAriYiTvmnKVkRNlTUztKoSK_CmM7b7POx5Ag/" style="cursor: hand; height: 590px; width: 500px;" /><br />
<br />
Thinly sliced pear<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5572033330188957426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8LIy6GYr4E6PQ0ct-tMenm9mAQiOVuf5U_-3Md5TOLyk0dW0Fh9cQ5GUXGIYCMUtmje43gaFQrjywkt5L3MVfGTBteEiRSYH76ywNsM1fFAYf9cx2NrkWXlWxGut8nK7n2LJQxJQGyk/" style="cursor: hand; height: 590px; width: 500px;" /><br />
<br />
Fresh Rocket<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5572033618353486562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QrpfkVo5Jy_vFw9WpP8A-dzW-MgnNEqhJZ0PDOwB72sx2pvMABf6u9Jj1SETC5z6IrBd5MSjhB27UxQmLQkswVzScsSsE7YHnKdJ-U4hOcgHZKuonml0p-8cfinSCGCvjuG96TxEUcw/" style="cursor: hand; height: 590px; width: 500px;" /></div><br />
<br />
<strong><span style="color: #006600;">Rocket Salad</span></strong><br />
<span style="color: #cc0000;">Ingredients:</span>1 Packet of fresh rocket<br />
4-5 tablespoons thinly sliced parmesan<br />
2 heaped tablespoons pine nut kernels<br />
half of pear, thinly sliced<br />
<br />
<em><span style="color: #ff9900;">Dressing:</span></em>Proportion: 1 tablespoon of lemon juice + 3 tablespoons of olive of oil<br />
pinch of salt + pinch of sugar<br />
<br />
Mix well , check the seasoning. If you need add more lemon juice, olive of oil etc.<br />
<br />
<span style="color: #009900;"><em>Salad</em></span>Toss together all the ingredients in a big salad bowl, pour dressing over the salad, toss lightly and take to the table.<br />
<br />
Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-92000183818551391542011-02-06T00:25:00.008+00:002011-02-06T00:41:12.435+00:00Chocolate Brioches.<img style="WIDTH: 800px; HEIGHT: 533px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570366600391262114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0aMCedI7iIdqR9M4eB9YobzaNDvZ0nEmg7T8Rxem-F5_O4mD2hD-DLs02_Yh72j0DwJM8quB0PVVIwYoCw2xNPSuJXv6E03qzPYOYYLhtph5ZCPSDlDR3aABfyK-3A2La8Hn-Tm6CZ4/" /><br /><br />Sweet rolls rich with eggs and butter are one of my favouritis however I usually made them in lighter version :-).<br />This time Brioches with chocolate and almond icing.<br /><br />Brioches dough contains yeast, that’s why it needs time!! to rise before we can bake it. Properly risen dough is fluffy and not slack-backed.<br /><br /><em>I believe good yeast cake doesn’t need as much yeast as suggested in some recipes. I always try to use it as least as possible increasing rising time. Also, instead of white flour I always used strong (bread) flour, because it’s rich with gluten, which helps dough rise.<br /><br /></em><img style="WIDTH: 800px; HEIGHT: 533px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570366670206267778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJfcP2bvEUWG_t3XBpKrI7DTBLKXBQ7eCVcM22xMpsWLVlNtTonA5KMQ2I334HWaaa1pk8_h_nrnYsaeI2pi6b3DI6stiyOr5VVk068fTz15xAE7f4NyGkihScJV-nEt4OhD1dqHx_18/" /><br /><span style="color:#3366ff;"><strong>Chocolate Brioches</strong></span><br /><br /><em><span style="color:#999999;">makes 6</span></em><br /><br /><span style="color:#cc0000;">Ingredients:<br /></span>250g (2 ¼ cups) strong white bread flour<br />60g caster sugar<br />1 teaspoon dried yeast<br />2 eggs<br />50ml hand-hot fat milk<br />50g butter, melted<br />Pinch of salt<br />6 chocolate squares<br /><br /><span style="color:#cc0000;">Method:</span><br />1. Sift the flour and salt into a large bowl and stir in the sugar and dry yeast. Make a well in the centre and add the eggs , melted butter and milk. Beat vigorously to make a soft dough.<br />2. Turn out onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic. 3. Brush a clean bowl with oil. Place the dough in the bowl, cover with clingfilm and let stand in a warm place for 2-3 hours or until doubled in size.<br />4. Turn out onto a floured work surface, knead lightly for 1 minute, then roll into a rope shape. Cut into 6 pieces. Shape each piece into a smooth round. Place a chocolate square in the centre of each round. Bring up the sides of the dough and press the edges firmly together to seal.<br />5. Place the brioches on a non-stick baking sheet, cover lightly with oiled clingfilm and let stand in a warm place for 1-1.5 hour or until doubled in size.<br />6. Bake in a preheated oven, 220C/425F for 15 minutes or until golden brown.<br />7. Leave to cool slightly on wire rack.<br />8. When the brioches are cold, make the ICING. Sift 4-5 tablespoons of icing sugar into a small bowl and mix with enough Amaretto liqueur (1-2 tablespoons) to form a soft icing. Spread the icing over the top of the each brioches.<br /><br />Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-68963272096617699122011-01-20T21:09:00.007+00:002011-12-16T21:45:50.378+00:00Biscotti. Go back to Italy.<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUOBoYEwvomEBqNkq8oucbJEYG4TJsmIK3istqrryauI0pSpbwHpo-JzQS7GTRVheMEJ7iBUa8oAFmOE3yP4aFr8tPly4AvRO1ECBCBzPw50G1IztJSxj0fJvEsM07w6Z58mZDf8VDDU/s1600/Biscotti+Italian.jpg" />
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<br />
All biscotti recipes scared me every time when I was looking at it. Double baking seems so time consuming, long and complicated! However, one Friday afternoon I decided to try… and to my surprise it turned out that, these cookies are the simplest one I have ever done. It took me only 15 minutes to prepare, 25-30 minutes for baking and then only 15 minutes for another baking.<br />
Now I must tell that indeed Italian cuisine is incredible and I am starting loving it!<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dosvOiTNjjEFvxCclsbT7odgE4wpEIcHXnpI3GOetQchGHJbgCQr0iwkCVx1AQO-KMyvfkFujVTaVgw6Im9t3-YVlbkNCQRDjjVquT8WCPzCr5ifzosPUymxhRibmA5uQrGAYsvRZ_I/s1600/biscotti-recipe.jpg" />
<br />
<br />
Biscotii are sweet, crunchy and quite hard. They are perfect for the morning coffee.<br />
You can store them for a long time in an airtight container.<br />
<br />
They are also great idea for a sweet gift for your friends.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsBAe8IDTAjwsN_kpx91wPKQzLHTtJRSbxeLqmIQeCYupOSyctCqkLYyGUPkE0BfDwbr0OR8EKmGz2KcYPb6iYmNetVcPLhi2sWpthKFrRt4KdZOggx5pgcbSIfTdTeBsH7Il4RA-Xuc/s1600/biscotti-recipes.jpg" />
<br />
<span style="color: #3333ff;"><strong></strong></span><br />
<span style="color: #3333ff;"><strong></strong></span><br />
<span style="color: #3333ff;"><strong>Biscotti with candied fruit</strong></span><br />
<br />
<span style="font-size: 85%;"><em>Recipe adapted from 'Cookies biscuits and bakes' Catherine Atkinson; with some of my modification</em></span><br />
<em><span style="color: #666666;">Makes 20 </span></em><br />
<em><span style="color: #666666;"><br /></span></em><span style="color: #cc0000;">Ingredients:</span>100g whole blanched almonds<br />
100g candied fruit<br />
100g caster sugar<br />
200g (1 2/3 cups) plain flour<br />
1 egg beaten lightly<br />
pinch of salt<br />
2 tablespoons Amaretto<br />
½ teaspoon bicarbonate of soda<br />
<br />
<span style="color: #990000;"><span style="color: #cc0000;">Method:</span></span>1. Preheat the oven to 180C(350F)<br />
2. Combine the flour, salt, bicarbonate of soda and candied fruits in a bowl and mix to blend.<br />
3. Beat together in a separate bowl egg, sugar and Amaretto until light and fluffy (about 5 minutes).<br />
4. Slowly add the flour, a little at a time, mixing until well blended. Add whole blanched almonds and mix well.<br />
5. Turn the mixture on to a floured surface and knead gently for about 2-3 minutes. Form into a long, flat loaf.<br />
6. Place on the baking sheet and bake for 30-35 minutes, or until lightly golden<br />
7. Remove the loaf from the oven and leave for 20 minutes to cool slightly.<br />
8. Cut the loaf into 1cm diagonal slices, taking care not to break or crush the soft insides of the loaves.<br />
9. Arrange the slices on clean baking sheet. Bake for 5-6 minutes until the undersides are golden. Turn the slices over and bake for another 5-6 minutes. Transform to wire rack to cool.<br />
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Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-9492639107598346462011-01-19T21:38:00.006+00:002011-01-19T21:49:59.176+00:00Buckwheat pancakes (gluten free).<img style="WIDTH: 800px; HEIGHT: 533px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564014973491352082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt36Shgwt6EhyphenhyphenCNeDRzbs14Ce3QEd2ZjZu6CCv1LFS3NVP1LxsfTiCwHASxTj0nnKFu8qDLH8OVRyWFB4kLlWy4FroLNsaVQBfYvbzYI3H9dIB84Z86r2-Qbr9j0SogbS9yCevdR03RM/" /><br /><br />Buckwheat pancakes are very healthy but their specific ‘beans’ flavour isn’t everyone’s taste. For those who are looking for a new taste and are bored with traditional breakfasts, this recipe might be interesting :-)<br /><br /><img style="WIDTH: 800px; HEIGHT: 570px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5564015128242984834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYac9sMcOMoVGO9Mye7kTsM4yi2R8aky9ZDBNQTD3slr9iBG7_PAP7madBsBIXL5ySisXU16iwkZ_w2zlBpYDxIm4_q0vJtOxkB2tZVNwpDEfBd1OCN6bMMr0IFrjxx_kjmj68mpRSpM/" /><br /><br /><span style="color:#3366ff;"><strong>Buckwheat pancakes<br /></strong></span><br /><span style="font-size:85%;"><em>15-20 small pancakes<br /></em><br /></span><br /><span style="color:#cc0000;">Ingredients<br /><br /></span>1 egg, beaten lightly<br />2/3 cup buckwheat flour<br />100ml milk<br />3 tablespoons melted butter<br />2 tablespoons sugar<br />½ teaspoon bicarbonate of soda<br />a pinch of salt<br /><br /><br /><span style="color:#cc0000;">Method:<br /><br /></span>1. Combine buckwheat flour, bicarbonate of soda, sugar and salt in a large bowl; whisk in combined egg, milk and melted butter.<br />2. Pour ¼ cup of the butter into large heated non-stick frying pan; cook, over medium heat, until browned lightly both side. Repeat with remaining butter.<br />3. Serve pancakes with honey or jam.<br /><br />Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-76605799197934201682010-12-23T17:22:00.001+00:002011-12-16T21:58:00.854+00:00Christmas Poppy Seed Cake. Makowiec<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmdcHjkXtt9Bx0EsPiYsTBV6svKdX6BuVn3G2uwdJky9zwiEdVl64IDjUaQ8Zz38JaZNDPXQD9bSozEdVDMOHHXeSWo_Bw0a1OT3clIqhdb3R7o7vRG-JVcWl8mk3sdqECwycQ2Gu8BI/s1600/poppy-seed-christmas-cake-r.jpg" />
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Poppy seed Cake called Makowiec, is the second most important Christmas cake after Gingerbread, which absolutely can’t be missing during Christmas time. The secret of the ideal cake lies in its poppy seed filling, which means the more filling the better.<br />
According to tradition, Makowiec is usually baked as a strudel, but as a big fan of poppy seed, I prefer minimum dough and lots of filling.<br />
<br />
<div align="center">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRFqrn0pNwJHfSHfkS4k-LBZQ_q253fYW69s9T4GRi68OnoR0TF5pMd0Gs3qKp5a4JI6vn2Ja546fdlvLRMUwudKLZDVY2hGsXAy0PJ6Iiy1O_iw8geYQtQRVq34IZlxKHZULEmdSLZA/s1600/poppy-seed-christmas-cake.jpg" />
</div>
<br />
Makowiec is incredibly moist, aromatic and keeps fresh for a long time. The only problem with making this cake is poppy seed, which isn’t that popular in Western Europe.<br />
There are 3 different types of poppy seed (white, black and blue), the most common is black poppy seed, which is used in many recipes. You can buy some poppy seed at the health store or shops with imported food from the East (like Poland or Latvia), sometimes you can also buy ready to use poppy filling, which is really good and can save you a lot of time. I can honestly recommend <a href="http://www.bakalland.pl/en/strefa-konsumenta/produkty/masy-do-ciast.html" targer="_blank">Bakalland</a> brand. It’s perfect!<br />
If you can’t find ready to use poppy filling, you can make it yourself. It’s not so difficult as long as you use a good grinder.<br />
<br />
<span style="color: #990000; font-weight: bold;">Christmas Poppy Seed Cake. Makowiec</span><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTbsFddZKmrF3FVmVfj3f0yZomm6i9yXbb4tKeAywl3o8qqCdW5k52XHCuc8UP3oZSZq34uQs01qWE-zX_D9gXQJ45DVZFj8OHntvQTxLP5fuiWvhuQ7fOcgqqy4xCQz8RLCwyC6vKE8/s1600/banner.jpg" />
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<br />
<br />
<span style="color: #cc0000;">Ingredients:</span><br />
<br />
<span style="color: #ff6666; font-style: italic;">Poppy seed filling:</span><br />
500g dried poppy seed<br />
2/3 cup of honey<br />
4-5 tablespoons Amaretto liqueur (optional)<br />
½ cup glace fruit<br />
<br />
or<br />
a can of ready to use poppy seed filling from Bakalland (850g)<br />
<br />
<span style="color: #ff6666; font-style: italic;">Cake:</span><br />
poppy seed filling<br />
110g (1/2 cup)caster sugar<br />
3 eggs, separated yolks and whites<br />
4 tablespoons semolina<br />
<br />
<span style="color: #ff6666; font-style: italic;">Pastry (top and bottom of cake)</span><br />
80g cold butter<br />
60g (1/2 cup) ground almond<br />
110g (3/4 cup) plain flour<br />
60g (1/2 cup) icing sugar<br />
1-2 tablespoon water<br />
<br />
<br />
<span style="color: #cc0000;">Method:</span><br />
<br />
<span style="color: #666666; font-style: italic;">Poppy seed filling:</span><br />
1. Place poppy seed in a large bowl and pour boiling water (2-3 litres) over to soften for 12h (overnight).<br />
2. Next day drain and grind twice poppy seed in a mincer.<br />
3. Place ground poppy seed in a large bowl and add honey, Amaretto and glace fruit. Mix well.<br />
<br />
<span style="color: #666666; font-style: italic;">Pastry:</span><br />
4. Preheat oven to 200C<br />
5. Process flour, icing sugar, ground almond and butter until crumbly. Add water; process until mixture comes together.<br />
6. Knead dough on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes<br />
7. Roll two-third of the pastry; large enough to fit 23cm flan tin.<br />
8. Lift pastry into tin, ease into base; bake 10 minutes. Remove from the oven, cool to a room temperature.<br />
<br />
<span style="color: #666666; font-style: italic;">Cake:</span><br />
9. Preheat oven to 170C<br />
10. Beat 3 egg yolks with sugar until creamy (5-7minutes). Fold poppy seed filling and semolina into yolks mixture, in two batches.<br />
11. Beat 3 egg whites in a separate medium bowl until stiff peaks form. Fold gently into poppy seed mixture in two batches.<br />
12. Line side of round tin with baking paper; extending paper 5cm above edge.<br />
13. Pour poppy seed mixture over pastry base. Bake 50 minutes.<br />
<br />
14. Meanwhile, roll remaining pastry on floured surface, cut star shapes.<br />
15. After 50 minutes of baking remove cake from the oven and arrange pastry stars over poppy seed cake.<br />
16. Bake again for 20-30 minutes until pastry stars are lightly browned.<br />
17. Remove from the oven and cool in the pan until completely cold.<br />
<br />
Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com1tag:blogger.com,1999:blog-7801175142520297283.post-41425552439152911042010-12-21T16:28:00.012+00:002011-12-16T21:41:09.756+00:00Polish gingerbread cookies. Pierniczki.<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc-kPjaZbxPpd7nofPuOMmRA9UBBnwllQqOHS3V2EIp4wfuEHKGngJMiVOTTMxnuXFixeOeseHvn4IVCMUQ8OzFA3vEweEIIlNe054SfHrBe1Rda89Cu3qoHV-UAzDOEHHVqfztIfV7Y/s1600/pierniczki.jpg" />
<br />
Christmas doesn’t exist :-) without gingerbread cookies called “pierniczki”. You can find these traditional honey cookies at almost every Polish home. As an Christmas tree decorations, as present for your friends or as being eaten furtively from the cookies box. Gingerbread cookies are always main Christmas symbol at my home.<br />
<br />
Gingerbread cookies are spicy, aromatic and they are similar to a <a href="http://mycookingart.blogspot.com/2010/12/piernik-polish-christmas-gingerbread.html" target="_blank">Polish Gingerbread</a>. We use the same ingredients to make the dough and we can store them for several weeks what makes them getting better and better.<br />
<br />
At the beginning cookies are rather hard, but after few days they are getting softer and more aromatic and this is exactly how the cookies should be – thick, spicy and soft*<br />
<br />
<span style="font-style: italic;">*if cookies are still too hard after few days, just put them into a box with a piece of apple and close tightly. This should definitely help them making softer.</span><br />
<br />
What can I say….gingerbread cookies are just divine!<br />
<br />
<br />
<span style="color: #993399; font-weight: bold;">Polish gingerbread cookies. Pierniczki.</span><br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdsl8jZwOO8sotR9kNlc2_aV7FwVKapq3oUnCDFkR5d_bglNGZHmtf14VxrlVILzE2qb3ovSkC-iW43E2Iz1kcTYZUzYdkWdJtPKuPze_0mCfIje77zKhWm2TozrW840ysYEMkQnpc9I/s1600/bannerek-pierniczki.jpg" />
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<br />
<span style="color: #999999; font-style: italic;">makes 100 cookies</span><br />
<br />
<span style="color: #cc0000;">Ingredients:</span><br />
<br />
200g natural honey<br />
150g () light muscavado sugar<br />
110g cold butter<br />
2 eggs, beaten lightly<br />
1 ½ teaspoon baking powder<br />
450g () wheat flour (plain flour)<br />
100g rye flour (you can also replace rye flour with plain flour )<br />
2 tablespoon spices*<br />
<br />
<span style="color: #ff6666;">* spices</span><br />
2 tbsp ground cinnamon<br />
1 tbsp ground cardamom,<br />
1 tbsp ground black pepper,<br />
1 tbsp ground nutmeg<br />
1 tbsp powdered ginger<br />
2/3 tbsp ground cloves,<br />
½ tbsp ground aniseed<br />
½ tbsp ground coriander<br />
½ tbsp ground allspice<br />
½ tbsp ground fennel<br />
<br />
<br />
<span style="color: #cc0000;">Method:</span><br />
<br />
1. Place the butter, honey, muscavado sugar and 1 tablespoon of spices in a medium pan. Heat over a low heat until the butter has melted and the sugar dissolved. Cool a little.<br />
2. Mix the beaten eggs with the cooled mixture.<br />
3. Sift the flour, baking powder and one tablespoon of spices into a large mixing bowl.<br />
4. Add the liquid ingredients to the flour mixture.<br />
5. Using a wooden spoon at first, and then with your hands pull the dough together and knead until smooth. Enclose with plastic wrap; Leave at room temperature for all night or at least (3-4 hours)<br />
6. Roll the dough out on a lightly floured surface** to 1cm/ ½ in thick. Cut into shapes as desired.<br />
7. Place on the baking sheets and bake for 10 minutes or until beginning to brown around the edges. Using a metal spatula, transfer cookies to a wire rack to cool completely.<br />
8. To decorate I used ready designer icing.<br />
<span style="font-style: italic;">** too much flour makes cookies hard so I instead of flour use icing sugar and this works great as well!</span><br />
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Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-80079114540321458062010-12-14T12:26:00.015+00:002011-12-16T21:49:04.548+00:00Piernik. Polish Christmas gingerbread.<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGWV2Km66FuVbT-5ZmWdi5V8NrP0GG7v4z4f80VnFBooMt4984RXEAjjpsSO0UN16BJilOxiIDqdlrDRcKPCtX7rUwGJNXoL5PuDDQY_XYP8hyphenhyphenLBOvFQZmtEYNF479xpGIAkTJRE1vgM/s1600/piernik.jpg" />
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The Polish tradition of baking gingerbread goes back to the early Slavonic times, when cakes made with honey performed a ritual function. In those times, when sugar was still unknown, the only highly valued sweetener was the honey of wild bees, which the early Slavs mixed with crushed wheat grain. This delicacy served at pagan feasts was the forerunner of today’s gingerbread.</div>
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The traditional recipe was rather simple. The dough was made from pure honey, spices! (cardamom, cloves, cinnamon, pepper, nutmeg, aniseed), one part rye flour and one part wheat flour , spirit and potash http://en.wikipedia.org/wiki/Potash (today’s baking powder). It matured slowly and could be kept unbaked for months, even years (the longer the better).</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmrtLZP6zn_IMsRm6PV8WJyRVVfOUHQWkD5R9uprZdxRMjYpeqIADPhuKr7OZuQV5Ud6B8ZupG25OVp8JdfWKAUuJ6plA-Y5m67vLPAGZY21KfbrvSQ0qk13HruENDcEz4eEVqT80nHo/s1600/piernik2.jpg" />
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The best! traditional Polish piernik (gingerbread) has been produced since the Middle Ages in the city of Toruń (Thorn). <br />
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You can visit <a href="http://www.visittorun.pl/303,l2.html" target="_blank">World of Toruń Gingerbread</a> (at Nicolaus Copernicus House), make your own famous gingerbread or just buy some of them at the traditional Torun gingerbread store. Torun is really amazing, not only because of the best Piernik they make. This is also one of the oldest and in my opinion one of the most beautiful polish towns. </div>
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<span style="color: #3366ff; font-weight: bold;">Piernik. Polish Christmas gingerbread</span><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-P4Pv3Px8ZKrGYKo4G3ptwu52gpvZSgAeLwiq3PWycw-D7jAK_V33Et5KdBAB3CPzgYPUX6h04JcBEhtwt7gKKTINRksGsr7JQJX04WRNbvM7stWbjWqfdX222UCfooJMS34ILUuUe6k/s1600/piernik-all.jpg" />
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<span style="color: #cc0000;">Ingredients:</span><br />
<br />
200g natural honey<br />
50g (1/4 cup) light muscavado sugar<br />
50g cold butter<br />
2 eggs, beaten lightly<br />
1 teaspoon bicarbonate of soda<br />
300g (2 cups) plain flour<br />
2 tablespoon spices*<br />
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<span style="font-style: italic;">* spices</span><br />
<span style="font-style: italic;">2 tbsp ground cinnamon</span><br />
<span style="font-style: italic;">1 tbsp ground cardamom, </span><br />
<span style="font-style: italic;">1 tbsp ground black pepper,</span><br />
<span style="font-style: italic;">1 tbsp ground nutmeg</span><br />
<span style="font-style: italic;">1 tbsp powdered ginger</span><br />
<span style="font-style: italic;">2/3 tbsp ground cloves, </span><br />
<span style="font-style: italic;">½ tbsp ground aniseed</span><br />
<span style="font-style: italic;">½ tbsp ground coriander</span><br />
<span style="font-style: italic;">½ tbsp ground allspice</span><br />
<span style="font-style: italic;">½ tbsp ground fennel</span><br />
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<span style="color: #cc0000;">Method:</span><br />
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1. Place the butter, honey, muscavado sugar and 1 tablespoon of spices in a medium pan. Heat over a low heat until the butter has melted and the sugar dissolved. Cool a little.<br />
2. Mix the beaten eggs with the cooled mixture.<br />
3. Sift the flour, bicarbonate of soda and one tablespoon of spices into a large mixing bowl.<br />
4. Add the liquid ingredients to the flour mixture and beat well using a wooden spoon until mixture is smooth. (mixture should be thick)<br />
5. Pour the mixture into prepared tin (I used Fluted round tin, ∅ 22cm )<br />
6. Bake in a preheated oven, 180C/350F for 1 hour until well risen and just firm to the touch.<br />
7. Remove from the oven and cool in the tin. When cool, remove the cake from the tin with the lining paper. Overwrap with foil and place in airtight container up to 2-3 days to allow the flavour to mature.<br />
8. The cake is ready to eat also after baking!<br />
9. Spread with the chocolate or icing topping if you wish.<br />
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Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-60458476926771017192010-12-03T23:09:00.017+00:002011-12-16T22:05:25.725+00:00Specullas (Speculoos).<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7H0u2YzBg-2xIMd-JX6kREeGjnei7RtGk-H-ydFMjtQNv8cczgzrigVFXfCOc-wv5GPrnFgqMLMzjvNUdE2pB2isNuozlcMhdntFdwqWnL3a6yqrqJVzxa-EzVflJarCvnUg_k4DRGM/s1600/specullas-cookies.jpg" />
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Before I start making any Polish goodies for Christmas I like to see what interesting and typical dishes are made in other countries.<br />
Today, I came across the Belgian Speculoos recipe and decided to make them and try how they taste.<br />
Specullas (Speculoos) is a type of shortcrust biscuit, traditionally baked for consumption on St Nicholas' Eve in the Netherlands and Belgium. Biscuits are baked on a special speculaas mold made from wood, but you can also use your favorites cookies-cutter.<br />
<a href="http://www.cookiemold.com/CookieMoldsSPECULAAS.html" target="_blank"><span style="color: #ff6666; font-size: 85%;">Here are some samples of speculaas wooden molds :-)</span></a><br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaUJyh9oBwfO0fQQfHXrGWo68TkTLbtXH5arXPmtibH5IWPDi2zccn_WYj_JWR5ayoXoi1RKMR2Vd4LFStGwBlXF2u_19EBzqXsaAchPYqDy1gdj2yKl5Iluvvu16SU1NwmIVel29aV0/s1600/Specullas1.jpg" />
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You can find the original recipe <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/the-real-belgian-speculoos/">here</a>.<br />
Below is my recipe with a few modifications and gram measures added.<br />
<em>I don’t add backing soda (it was in the original recipe). I just don’t like when cookies puffs up. I prefer thin and hard cookies. They are more crunchy.</em><br />
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<span style="color: #3366ff;"><strong>Specullas ( Speculoos )</strong></span><br />
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<span style="color: #cc0000;">Ingredients:</span><br />
240g ( 1 2/3 cups) plain flour<br />
140g (3/4 cup) dark brown sugar<br />
140g cold plain butter<br />
4 tablespoons milk<br />
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Speculoos Spices. My mix contains:<br />
1 ½ teaspoons ground cinnamon<br />
1 teaspoon ground cloves<br />
1 teaspoon ground nutmeg<br />
½ teaspoon ginger powder<br />
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<span style="color: #cc0000;">Method:</span><br />
1. Dice the butter into a big bowl. Add flour, sugar and spices.<br />
2. Gently rub in the butter with your fingertips, add 4 tablespoons of milk and then bring the dough together into a ball (the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand).<br />
3. Enclose with plastic wrap; refrigerate 3-4 hours or for a complete night.<br />
4. Preheat the oven to 170C<br />
5.Roll out the dough on a floured work surface (roll to about ½ cm thick). Cut out your favourite shapes and lay on a lined baking sheet.<br />
6.Bake for 15-25 minutes, until light golden. Leave to cool on a wire rack.<br />
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Enjoy :)</div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-43720806577156622802010-11-17T22:27:00.007+00:002010-12-14T12:23:33.084+00:00Easy cheesecake.<img style="width: 800px; height: 533px;" id="BLOGGER_PHOTO_ID_5540650646847897682" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEm7XDezvsSRGvxirnoAXUCoNXybGn1hYyMRnsR-AQbbATBEizHNE2eLuboky_QPjlFfqO2Z27squzQ8HM9UtmOO9558uxqwI-bVZw_CVhmdbXoIndbB3n_NEAbp4qIGS6Hmu7ub3gGE/" border="0" /><br /><br />I am a big fan of cheesecakes. I love it!<br />I thought making cheesecake could be time-consuming and complicated thing but I was wrong, it’s so easy*.<br /><br /><em><span style="font-size:85%;">*This EASY Recipe is dedicated to Michaela :D :D<br /></span></em><br /><br />There are plenty of cheesecakes recipes and types, but I really like my own one. You even don’t need any kitchen accessories to make it.<br />The only thing you need is a big spoon to mix…<br /><br />Don’t be surprised when your cheesecake puffs up in the oven and falls after baking. This happens very often and it’s absolutely normal !!!<br /><br /><br /><br /><span style="color: rgb(51, 102, 255);"><strong>Easy cheesecake</strong></span><br /><br /><span style="color: rgb(204, 0, 0);">Ingredients:<br /><br /></span>500g (2 cups) ricotta cheese<br />250g (1 cup) mascarpone cheese<br />120ml (½ cup) sour cream<br />110g (½ cup) caster sugar<br />2 eggs, beaten until foamy<br /><br />250g plain biscuits / or chocolate biscuits<br />125g butter, melted<br /><br /><span style="color: rgb(204, 0, 0);">Method:<br /><br /></span>1. Process biscuits until mixture resembles fine breadcrumbs (You can use food processor or just put biscuits in a plastic bag and crush using a rolling pin). Add butter; process until just combined.<br />2. Using one hand, press crumb mixture evenly over base of 21-24cm spring form tin. Cover, refrigerate 30 minutes.<br />3. Meanwhile, preheat oven to 180C. Beat cheese (mascarpone and ricotta) with sugar in a large bowl with electric mixer (sometimes, when I am in a hurry, I just stir all ingredients until well combined using a big spoon). Beat in eggs. Add a sour cream; beat until smooth.<br />4. Pour cheese mixture into biscuit crust.<br />5. Bake about 1 hour or until set. <em><span style="color: rgb(0, 0, 0);">If top getting brown too quickly just put the aluminium foil over the top.<br /></span></em>6. Turn oven off, cool cheesecake in oven with door ajar. Cover; refrigerate until cold.<br />7. You can spread top of cheesecake with melted chocolate or serve dusted with a little extra sifted icing sugar.<br /><br />Enjoy :)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com2tag:blogger.com,1999:blog-7801175142520297283.post-33033829814089873382010-10-06T21:32:00.010+01:002010-11-18T18:17:58.509+00:00Butter biscuits.<div align="justify">Today I baked crisp biscuits for an afternoon tea. Their flavour is sweet and buttery, with a hint of vanilla.<br />One biscuit for me one for you...<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctnRmY_XUR5C-nzCeeEn0amT8lKHlffcfxikvu2LU-v5IKuc0rQr_dwvKfDxr94mwRBdNxxCEZz_NxQI2LM2eQLjD8aB7AGffCS4SmPqGfM4FKFEymSFzbBw6fXF997YFhRpIohbmnVo/s1600/butter-biscuits.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525035049846389538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctnRmY_XUR5C-nzCeeEn0amT8lKHlffcfxikvu2LU-v5IKuc0rQr_dwvKfDxr94mwRBdNxxCEZz_NxQI2LM2eQLjD8aB7AGffCS4SmPqGfM4FKFEymSFzbBw6fXF997YFhRpIohbmnVo/" /></a></p><div align="justify"><br /><br />There is so much fun cutting shapes. But if you don’t have enough time for doing this, there is an easy way to make biscuits quicker.<br />Shape the dough into a long rectangular "stick" and put it in the freezer for about 35 minutes. Cut the dough into round slices and put them on a baking sheet.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iTe_i_DB04B66L7C41TIGk7bcycxDDlEqIQ2zB-iglpqiZXBBck_WFmzk7mDk6RZ6zKvtNQWSCCd4PQr7XzIs1V4d6nPVbOjx5cuUbxaB-2NNZhHsFN2DRx4KCcpSkz6L3dZXxqKqFM/s1600/butter-biscuits-recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525035131994221138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iTe_i_DB04B66L7C41TIGk7bcycxDDlEqIQ2zB-iglpqiZXBBck_WFmzk7mDk6RZ6zKvtNQWSCCd4PQr7XzIs1V4d6nPVbOjx5cuUbxaB-2NNZhHsFN2DRx4KCcpSkz6L3dZXxqKqFM/" /></a></p><div align="justify"><br /></div><div align="justify"><span style="color:#3366ff;"><strong>Butter biscuits </strong></span></div><div align="justify"><span style="color:#3366ff;"><strong><br /></div></strong></span><div align="justify"><em><span style="color:#c0c0c0;">Makes 20 cookies </span></em></div><div align="justify"><em><span style="color:#c0c0c0;"><br /></div></span></em><div align="justify"></div><div align="justify"></div><div align="justify"><span style="color:#cc0000;">Ingredients:</span><br /><br />100g unsalted butter, at room temperature<br />100g (1/2 cup) powdered sugar (icing sugar)<br />225g (1 ½ cups) plain flour<br />1 teaspoon bicarbonate of soda<br />1 teaspoon vanilla extract (optional)<br />1-2 teaspoons milk (extra)<br /><br /><span style="color:#cc0000;">Method:</span><br /><br />1. Dice the butter into a big bowl. Add flour, sugar and a bicarbonate of soda.<br />2. Gently rub in the butter with your fingertips, then bring the dough together into a ball (the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand). If the mixture is a little dry, add an extra 1-2 teaspoons of milk.<br />3. Enclose with plastic wrap; refrigerate 30 minutes.<br />4. Preheat the oven to 180C<br />5.Roll out the dough on a floured work surface (roll to about ½ cm thick). Cut out your favourite shapes with a biscuit cutter and lay on a lined baking sheet.<br />6.Bake for 15-25 minutes, until light golden. Leave to cool on a wire rack. </div><div align="justify"></div><div align="justify">Enjoy :) </div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com2tag:blogger.com,1999:blog-7801175142520297283.post-26267976575972710422010-09-27T21:30:00.007+01:002010-11-18T18:17:46.861+00:00Broccoli pasta.Green fast food? Why not.<br />For broccoli fans and for those who love green colour. Easy meal for busy people.<br />The best with sprinkled nuts! I highly recommend!<br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0UUNt_oakprET3W6PaAf7XvGsHzyI5gxWy8Z2sp_ZiWcb4cLLmXVVLn_L7PNC3KYkZT8dBZ7xrkBpuoanZQJRWM5wRO30TdNtJfhwluqZcPF6I3VO5aqBsEr5Yh1wQq29flr_F_8X2UE/s1600/broccoli+pasta.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521694014724669138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0UUNt_oakprET3W6PaAf7XvGsHzyI5gxWy8Z2sp_ZiWcb4cLLmXVVLn_L7PNC3KYkZT8dBZ7xrkBpuoanZQJRWM5wRO30TdNtJfhwluqZcPF6I3VO5aqBsEr5Yh1wQq29flr_F_8X2UE/+pasta.jpg" /></a></p><br /><br /><span style="color:#3366ff;"><strong>Broccoli Pasta</strong><br /></span><br /><span style="color:#999999;">Serves 2 </span><br /><br /><p><span style="color:#999999;"></span></p><p><span style="color:#999999;"><span style="color:#cc0000;">Ingredients:</span><br /><br /></span>200g pasta (choose your favourite)<br />1 head broccoli, broken into florets<br />1 tbsp olive oil<br />1 garlic cloves, finely sliced<br />200g crème fraîche<br />50g Brie (with rind), cut into small pieces<br />¼ cup chestnuts, chopped coarsely<br />Black and white pepper<br />Sea salt<br /><br /><span style="color:#990000;"><span style="color:#cc0000;">Method:</span><br /></span><br />1. Cook the pasta according to the package directions. Steam or boil the broccoli until tender when pierced with a fork, then drain and place in a bowl.<br />2. Fry the garlic in a large frying pan over a medium heat for about one minute, then add the crème fraîche and bring to a steady simmer. Add brie, sea salt and pepper. Stir until cheese melts.<br />3. When pasta is cooked, drain the water and place back in the pot. Pour in the pasta mixture and stir through gently until everything is combined.<br />4. Serve with sprinkled nuts on the top! </p><p></p><p>Enjoy :)<br /></p>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-786514641773716802010-09-19T21:14:00.006+01:002010-11-18T18:17:35.458+00:00Rose Water Raspberry Muffins.Raspberry muffins and rose water<span style="font-size:85%;">*</span> is a very interesting combination. Rose water adds a bit of an oriental taste and makes simple muffins unusual...<br /><br /><span style="font-size:85%;"><span style="FONT-STYLE: italic">*Thanks Sarika for interesting outing to ‘small piece of India’.</span></span><br /><br /><br /><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CQs9z8Op2euoXHMuV2A-0sZhZuteB9p3EuquL6NEQPY_LEZyAuWu_TMrfCwsK51QumeQ7Lp3CEAyAdpxa72MsqxlFIM9rmxoyqmHYMYV8QKGjv6XwGgpBHMweYo2Pt2trOZQtmSkM28/s1600/rose-water-recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5518723369087679234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CQs9z8Op2euoXHMuV2A-0sZhZuteB9p3EuquL6NEQPY_LEZyAuWu_TMrfCwsK51QumeQ7Lp3CEAyAdpxa72MsqxlFIM9rmxoyqmHYMYV8QKGjv6XwGgpBHMweYo2Pt2trOZQtmSkM28/" /></a></p><br /><br />Rose water icing is a must! Although you rose water is used for a mixture, without icing the taste won’t be the same!<br /><br /><br /><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdRySSwDrcYuxD23UR0zFx2Fqv613OMmlOB82ElkRGa9AvBYlD_Y7pB6lP5EoY7bEO-sDFxcqHzA57GEe89PAtPbMTbNOf0QgqRAWaX4rcVRaoOAeCo64GeCzMg1OFvzBtR0pKCyJdP4/s1600/rosewater-muffins-recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5518723497631643170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdRySSwDrcYuxD23UR0zFx2Fqv613OMmlOB82ElkRGa9AvBYlD_Y7pB6lP5EoY7bEO-sDFxcqHzA57GEe89PAtPbMTbNOf0QgqRAWaX4rcVRaoOAeCo64GeCzMg1OFvzBtR0pKCyJdP4/" /></a></p><br /><br /><span style="COLOR: rgb(51,102,255)">Rose Water Raspberry Muffins</span><br /><br /><span style="COLOR: rgb(153,153,153)">Makes 6 muffins</span><br /><br /><span style="COLOR: rgb(204,0,0)">Ingredients:</span><br /><br /><span style="FONT-STYLE: italic">Dry ingredients</span>:<br />110g (3/4 cup) plain flour<br />30g (1/4 cup)ground almond<br />75g (1/3 cup) sugar ( I used fruit sugar)<br />1 teaspoon baking powder<br />½ teaspoon bicarbonate of soda<br /><br /><span style="FONT-STYLE: italic">Wet ingredients:</span><br />1 egg, beaten lightly<br />4 tablespoons sunflower oil<br />6 tablespoons milk<br />1 tablespoon Rose Water ( I used Heera brand)<br />80g fresh or frozen raspberry<br /><br /><br /><span style="FONT-STYLE: italic; COLOR: rgb(255,153,255); FONT-WEIGHT: bold">Rose water icing</span><br />7 tablespoons icing sugar<br />2 tablespoons rose water<br />1-2 teaspoons water (optional)<br />1 teaspoon cranberry juice (it makes pink colour, optional)<br /><br /><span style="COLOR: rgb(204,0,0)">Method:</span><br /><br />1. Preheat oven, 170c. Put 6 paper baking cases in a muffin pan.<br />2. Put plain flour, ground almond, sugar, baking powder and bicarbonate of soda in a large bowl and stir together.<br />3. Combine milk, sunflower oil, egg and rose water in a separate bowl.<br />4. Stir the egg mixture into the flour mixture until just combined. Do not over stir the mixture.<br />5. Gently fold in fresh/frozen raspberries.<br />5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).<br />6. Transfer to a preheated oven, 170C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).<br />7. While the muffins are cooking , make the rose icing. Place the icing sugar in a bowl, then stir in rose water.<br />8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.<br /><br /><br />Enjoy :-)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-60593233837629448692010-07-17T21:36:00.010+01:002010-11-18T18:17:22.638+00:00Jam Tart.<div align="justify">Jam tart was one of the first cakes I baked. It always reminds me my childhood. Family home with big wooden table in the kitchen, mum’s apple jam which I used to eat directly from the jar and the kitchen window where the jam tart was chilled...<br />This Jam Tart is perfect in its simplicity, it’s delicious. Combination of crunchy short crust pastry and jam just can’t be wrong.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHL3rHrbPx6a6RA3AU8rRddSiSBDSyfhl_hX9c7XVzZwk8SW_R6I81pfJBj-FIV_0olHw7lyxvnJOAEetyuAuILMGoe2bd4g4wfWO-41duy_37SFLNOtzXV1mly60X7feIkQ09vzIKnE/s1600/jam-tart.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499059021539139010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHL3rHrbPx6a6RA3AU8rRddSiSBDSyfhl_hX9c7XVzZwk8SW_R6I81pfJBj-FIV_0olHw7lyxvnJOAEetyuAuILMGoe2bd4g4wfWO-41duy_37SFLNOtzXV1mly60X7feIkQ09vzIKnE/" /></a></p><div align="justify"><br /><br />I used <a href="http://mycookingart.blogspot.com/2010/07/rhubarb-banana-jam.html" target="_blank">rhubarb and banana jam </a>but for this kind of tart any jam works well, so just use your favourite one if you wish.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2Ag5cWYnegBVwwwN9IUKbms5JXXAq3CreapQmkSHw4YBvHTDTyiydS9G3Vpy41WfYb0dazqQzDR6Avy_Nsf0Fqsxq3QsUpitAL2xGWqv6fCC5YjNZh-XajGvF5Q6W1dfVP2CYDp-01E/s1600/jam-tart-recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499059186675860898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2Ag5cWYnegBVwwwN9IUKbms5JXXAq3CreapQmkSHw4YBvHTDTyiydS9G3Vpy41WfYb0dazqQzDR6Avy_Nsf0Fqsxq3QsUpitAL2xGWqv6fCC5YjNZh-XajGvF5Q6W1dfVP2CYDp-01E/" /></a></p><div align="justify"><br /><br /><strong><span style="color:#3366ff;">Jam Tart<br /></span></strong><br /><span style="color:#999999;">Makes 8*</span><br /><br /><span style="color:#cc0000;">Ingredients:</span><br /><br />225g (1 ½ cups) plain flour<br />125g butter, chopped<br />1 egg<br />5 tablespoons icing sugar<br />1 tablespoon cold water<br /><br />250ml favourite jam<br /><br /><span style="color:#cc0000;">Method:<br /></span><br />1. Preheat oven to 190C<br />2. Process flour, icing sugar and butter until crumbly. Add egg and the water; process until mixture comes together.<br />3. Knead dough on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes<br />4. Roll two-third of the pastry thinly between sheets of baking paper; large enough to fit 23cm flan tin.<br />5. Lift pastry into tin, easy into base and side; trim edge. Spread base with jam.<br />6. Roll remaining pastry between sheets of baking paper, cut into 1cm strips. Arrange pastry strips in a lattice pattern over jam.<br />7. Bake 45-50 minutes or until pastry is lightly browned<br /><br /><br /><em><span style="color:#999999;">* 23cm flan tin, makes 8</span></em><br /></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><br /><br />Enjoy :)Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-58828655515497124262010-07-03T22:43:00.008+01:002010-11-18T18:17:06.850+00:00Rhubarb & Banana Jam.<div align="justify">Delicious, homemade jam ideal for tarts or pancakes. It tastes a million times better than any jam from a supermarket. It’s definitely worth making it. </div><div align="justify"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDhW8mad_IAHmsRHpfDqXR-9Tm_fVj1niGNmSUDPMe7E71p7XjkQTy0alct8Cq1vc7N_b3TtpFDRm3bCVyXbz5bGvOzOp5wI4UC8xKRI349q3FCogzUIZrX5RTqya1q3H_imAd2UUXOg/s1600/rhubarb_jam.jpg"><img style="WIDTH: 600px; HEIGHT: 450px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5493883686431987170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDhW8mad_IAHmsRHpfDqXR-9Tm_fVj1niGNmSUDPMe7E71p7XjkQTy0alct8Cq1vc7N_b3TtpFDRm3bCVyXbz5bGvOzOp5wI4UC8xKRI349q3FCogzUIZrX5RTqya1q3H_imAd2UUXOg/" /></a></p><div align="justify"></div><div align="justify"><br />I use my mum’s method: I cook jam for three days. You might say is time-consuming, but actually it isn’t because you cook jam just twice a day (mornings and evenings) for 35 minutes.</div><div align="justify"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZn-6cdnF-KRvZm0iNyBD-ATmvyuBGQoj9BuDewYzeASwfUALouZTbRzEWVocAdy-n_xoD7wMp3WRgcTY-45NAOt5zT1v5gDqveKIHNbZ4XBZ1DoLbS8GDfqQejLd32Dsx3izEM-GOpU/s1600/rhubarb_jam_recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5493883602768284562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZn-6cdnF-KRvZm0iNyBD-ATmvyuBGQoj9BuDewYzeASwfUALouZTbRzEWVocAdy-n_xoD7wMp3WRgcTY-45NAOt5zT1v5gDqveKIHNbZ4XBZ1DoLbS8GDfqQejLd32Dsx3izEM-GOpU/" /></a></p><div align="justify"><br /><br /><span style="color:#3366ff;"><strong>Rhubarb & Banana Jam</strong></span> </div><div align="justify"><br /><span style="color:#c0c0c0;"><span style="color:#999999;">Makes 2 jars*</span><br /></span></div><div align="justify"><span style="color:#cc0000;"></span></div><div align="justify"><span style="color:#cc0000;">Ingredients:</span></div><div align="justify"><br />600g fresh rhubarb, peeled<br />600g bananas, peeled<br />500g white sugar (1 ¼ cups) </div><div align="justify"><br /><em><span style="color:#999999;">*450ml jar</span></em><br /><br /><span style="color:#cc0000;">Method:</span> </div><div align="justify"><br />1. The day before you wish to make the jam. Cut rhubarb and banana into small pieces. Place fruits into a large bowl with 500g of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.<br />2. The next day pour fruits, their juice and residual sugary juices into a large heavy bottom pan. Stir over a gentle heat until the sugar has completely dissolved.<br />3. Then bring mixture to the boil, reduce heat to minimum and cook for 35 minutes, stirring every 5 minutes. Turn off the heat. Let the jam cool, cover.<br />4. Repeat process (see step 3) for three days, twice a day.<br />5. On the third day, after last cooking, ladle jam into the sterilised jars. Cover with a lid. Store in cool, dark place. </div><div align="justify"></div><div align="justify">Enjoy :)</div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-40511365193332394252010-06-19T23:42:00.001+01:002010-11-18T18:16:52.576+00:00Queijadinha.<div align="justify"></div>Queijadinha are the best coconut ‘muffins’ I have ever done. I call them “muffins” because it’s hard to find exactly right English word. Besides, I used paper muffin cases for baking so they look as muffins. However, you will discover the difference between normal muffins and ‘these muffins’ right after trying them.<br /><div align="justify">Today, what I know for sure, is that Queijadinha are very addictive!<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAb-6cPSYW7csLzeelk6NfdS8_bxEYLYkAI1UZ7MtjzSddDmXIoMLgTm-eiIYzbskf6l7ddDu5wmPLomgA0yAPeFl8FRhQcGD0aK6ThN4nwHFCwH1YEsQF-_7VWMKaAt2CO_VsQJ1XRI/s1600/Queijadinha-recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 411px" id="BLOGGER_PHOTO_ID_5482764331920196594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAb-6cPSYW7csLzeelk6NfdS8_bxEYLYkAI1UZ7MtjzSddDmXIoMLgTm-eiIYzbskf6l7ddDu5wmPLomgA0yAPeFl8FRhQcGD0aK6ThN4nwHFCwH1YEsQF-_7VWMKaAt2CO_VsQJ1XRI/" /></a></p><div align="justify"><br /><br />My first Queijadinha aren’t exactly the same as in the recipe from Sil*, but as she said, there are many recipes and combination for Queijadinha so this time I was lucky, because instead of milk I used double cream, I added more coconut and I used more condensed milk. That is how I made my first traditional Brazilian sweets.<br />Main tester of course was Sil and She really enjoyed them :).<br /><br /><span style="COLOR: rgb(204,51,204)"><em>*Thanks Sil for inspiration!</em><br /></span><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7N4pvp_iI-MLyvTwp5ns-Kh4U2jwmX-20ELQa4VmqFyGvSSFqqAwCxyppaMAPXWtutj1fOd473HKtWp5GHT2_wLMwjT_zalCmXhP9TJBYwcbISK3YWhVAbiaZyz9NfHyFPjQo-lR0s54/s1600/Queijadinha.jpg"><img style="WIDTH: 600px; HEIGHT: 779px" id="BLOGGER_PHOTO_ID_5482764460918493586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7N4pvp_iI-MLyvTwp5ns-Kh4U2jwmX-20ELQa4VmqFyGvSSFqqAwCxyppaMAPXWtutj1fOd473HKtWp5GHT2_wLMwjT_zalCmXhP9TJBYwcbISK3YWhVAbiaZyz9NfHyFPjQo-lR0s54/" /></a></p><div align="justify"><br /><br /><span style="COLOR: rgb(51,102,255)"><strong>Queijadinha</strong></span> </div><br /><span style="COLOR: rgb(192,192,192)">Makes 14** </span><span style="COLOR: rgb(192,192,192)"><br /><br /></span><div align="justify"><span style="COLOR: rgb(192,192,192)"><br /></span><span style="COLOR: rgb(204,0,0)">Ingredients:</span> </div><br />8 tablespoons plain flour<br /><div align="justify">3 tablespoons hard grated cheese<br />2 eggs, beaten lightly<br />200ml sweetened condensed milk<br />120ml double cream<br />1.5 teaspoons baking powder<br />1 tablespoon butter<br />140g dried, shredded Coconut </div><br /><em><span style="COLOR: rgb(153,153,153)">**14 medium muffin cases</span></em> <div align="justify"><br /></div><br /><span style="COLOR: rgb(204,0,0)">Method:</span> <div align="justify"></div><br />1. Preheat oven, 195C. Put 14 paper baking cases in a muffin pan.<br /><div align="justify">2. Soak the dried shredded coconut into 120ml double cream for 10 minutes.<br />3. In a large bowl beat eggs with sweetened condensed milk, add 1 tablespoon butter and beat again until well combined. Add shredded coconut and double cream and stir together.<br />4. Sieve the flour and baking powder. Add flour and grated cheese and stir gently until well combined.<br />5. Divide the mixture between the paper cases (they should be about two-thirds full).<br />6. Transfer to a preheated oven, 195C, and bake for 25-30 minutes until risen and golden<br />7. Transfer to a wire-rack to cool.<br /><br /><br />Enjoy :)</div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-76746934519179278962010-06-13T22:01:00.007+01:002010-11-18T18:16:42.567+00:00Café Bombón.<div align="justify">Café Bombón is a Spanish espresso coffee with addition of sweetened condensed milk served usually in a special, small clear glass.<br />This is a great idea for these who love sweet coffee or for these who need huge caloric bomb to get into better mood...<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWursXrqCwLF5tMsO3q1f0n8fB-JMU9PbpP0PxIlS7iM5dARtId3ovRViNDbBal1MON39WRQ2eZXsPl_r5KXhuOb76s7xF_wlVGD7zEqwFEq3DQCGA5NwU3lzY-QuL_rM9ptXu3RrQAk/s1600/Cafe+Bombon.jpg"><img style="WIDTH: 600px; HEIGHT: 449px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482368433330573010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWursXrqCwLF5tMsO3q1f0n8fB-JMU9PbpP0PxIlS7iM5dARtId3ovRViNDbBal1MON39WRQ2eZXsPl_r5KXhuOb76s7xF_wlVGD7zEqwFEq3DQCGA5NwU3lzY-QuL_rM9ptXu3RrQAk/+Bombon.jpg" /></a></p><div align="justify"><br /><br />Condensed milk has specific flavour which makes coffee unusual. For these who don’t like sweet coffee I suggest to try coffee with evaporated milk instead. It’s also very tasty.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRBE2lKpyXFs7dMfGMVK-Uy7O9IhhTG3kal081M5lYzyDo2UDQ2QWfefiI2aPCbqtE0_qYEURUs1nOWER5Q6tLwm0wQVNdyz5xZdU7NjnxI453LtATrpE2nIJq6AxIuqRxGxIldbvZkg/s1600/Cafe+Bombon+recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 404px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482368281626192034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRBE2lKpyXFs7dMfGMVK-Uy7O9IhhTG3kal081M5lYzyDo2UDQ2QWfefiI2aPCbqtE0_qYEURUs1nOWER5Q6tLwm0wQVNdyz5xZdU7NjnxI453LtATrpE2nIJq6AxIuqRxGxIldbvZkg/+Bombon+recipe.jpg" /></a></p><div align="justify"><br /><br /><span style="color:#3366ff;"><strong>Coffee Bombon (Café Bombón)</strong><br /></span><br /><span style="color:#cc0000;">Ingredients:</span><br /><br />good quality espresso coffee, one shot<br />sweetened condensed Milk (3 tablespoons for one coffee)<br />foam milk<br /><br /><span style="color:#cc0000;">Method<br /></span><br />1. Pour the sweetened condensed milk into a clear glass.<br />2. Using flat spoon or knife slowly pour one shot of coffee on the top of condensed milk.<br />3. Pour the foam milk into glass on the top of espresso.<br /><br /><br />Enjoy :)</div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-9041139862654574372010-06-03T18:35:00.015+01:002010-11-18T18:16:16.061+00:00Wholemeal Banana Bread.<div align="justify">Banana bread is one of the most common and well known cake in the world. What is interesting, the origin of the first banana bread recipe is unknown. That is maybe why, we have so many different recipes for banana bread. With nuts or without, with butter or with oil, with soda or with baking powder, even with oats or carrots. Well, I think each of us has our own recipe.<br />My favourite one is wholemeal banana bread with vanilla yogurt. </div><div align="justify"><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nsv-f25TIkTzdQJqjTqjXQB6RI3SnkMftDdaMTTl2109VZ8a8l3qwvsgYpb33beNpURZdtlyUgj4f8x6aHKPQq2vbFJhqHUcmEJBxveM9x3VyULb3eujmWAAn8pnyOcT2ZKFeO2s_0E/s1600/banana-bread.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478606213152908802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nsv-f25TIkTzdQJqjTqjXQB6RI3SnkMftDdaMTTl2109VZ8a8l3qwvsgYpb33beNpURZdtlyUgj4f8x6aHKPQq2vbFJhqHUcmEJBxveM9x3VyULb3eujmWAAn8pnyOcT2ZKFeO2s_0E/" /></a></p><div align="justify"><br /></div><div align="justify">This banana bread is still moist, sweet and really good, although I used wholemeal stoneground flour*. Moreover, banana bread is getting really crunchy, thanks to extra wheat coarse.<br /><br />* <em>It is always worth to try wholemeal flour (whole wheat flour) because it is healthier than the normal plain flour. I also recommend <a href="http://mycookingart.blogspot.com/2010/03/wholemeal-fruity-almond-cookies.html">wholemeal cookies</a> if you are not a big fan of wholemeal flour in banana bread.<br /></em><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcbd80xTIZCRBLf3SAI2wbbJcl8KZ_EacyrGSt618zbLr7oEaSVQwEG8cwbIzL-spMbtyMfgyjy35vAABzoirt1eUF89ukMt-DndAuFuEd3rVlbZmGLSDIrFgP_z7kK0PaDR1LzMXdEE/s1600/wholemeal-banana-bread.jpg"><img style="WIDTH: 600px; HEIGHT: 500px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478605152402161266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcbd80xTIZCRBLf3SAI2wbbJcl8KZ_EacyrGSt618zbLr7oEaSVQwEG8cwbIzL-spMbtyMfgyjy35vAABzoirt1eUF89ukMt-DndAuFuEd3rVlbZmGLSDIrFgP_z7kK0PaDR1LzMXdEE/" /></a></p><div align="justify"></div><span style="color:#3366ff;"><strong></strong></span><br /><div align="justify"><span style="color:#3366ff;"><strong>Wholemeal Banana Bread.</strong></span><br /></div><br /><div align="justify"><span style="color:#999999;">Makes one loaf pan**</span> </div><br /><div align="justify"><span style="color:#cc0000;">Ingredients</span> </div><br /><div align="justify">100g butter, softened<br />75g (1/3 cup) firmly packed brown sugar (the best is light Muscavado)<br />2 eggs (room temperature)<br />210g (1 ¾ cups) wholemeal, coarse flour<br />1.5 teaspoons baking powder<br />3 ripe bananas, mashed </div><br /><div align="justify"><em><span style="color:#999999;">**Loaf pan (22x11 cm)</span></em><br /><br /><span style="color:#cc0000;">Method</span><br /><br />1. Preheat oven to 180C. Grease loaf pan.<br />2. Place the butter and brown sugar in a bowl and beat together until light and fluffy (about 10 minutes).<br />3. Gradually beat in the eggs (add eggs one at a time and beat 5 minutes each), then stir in mashed bananas.<br />4. In a separate bowl , mix the wholemeal flour and baking powder, then fold into butter mixture.<br />5. Pour into prepared loaf pan and bake for 40-50 minutes in 180C. Cake is ready when a skewer inserted in the centre comes out clean<br />6. Cool in the pan until completely cold.<br /><br /></div><br /><div align="justify"></div><br /><div align="justify">Enjoy :)</div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0tag:blogger.com,1999:blog-7801175142520297283.post-83930502162966216032010-05-25T22:08:00.011+01:002010-11-18T18:16:04.339+00:00Pizza. A classic dish.<div align="justify">I bought today fresh basil. I opened the box and suddenly I felt like I was in Roma again walking through Via Gustiniani to see Pantheon, surrounded by ancient buildings and aroma of freshly ground coffee. Above me blue, clear sky and warm sun on my face. Yes...<br />I already knew, what to make for a dinner. The classic Italian dish. A pizza!<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivl584rE5iXP0b2r4Q9sDrQwLWzyRahnfelBJweTyh5eZdQOBCt951DMXJvkdGBe07ygAy55DyFTdEOyZbCb_N6EGGIfXE2RfX8mkzZ5_3o2C25zvQiJNsMSzunhuCZddXfOFcVBRiHCE/s1600/pizza-recipe.jpg"><img style="WIDTH: 600px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475318443623103490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivl584rE5iXP0b2r4Q9sDrQwLWzyRahnfelBJweTyh5eZdQOBCt951DMXJvkdGBe07ygAy55DyFTdEOyZbCb_N6EGGIfXE2RfX8mkzZ5_3o2C25zvQiJNsMSzunhuCZddXfOFcVBRiHCE/" /></a></p><div align="justify"><br /><br />First time I was in Roma, I found the best pizza in a small suburb restaurant near Torre Maura. It wasn’t round pizza and it had only 3 ingredients. That was something surprising and I fell in love with this simplicity.<br />During my second visit in this beautiful city, I found delicious pizza in the restaurant near St Maria Maggiore thanks to lovely Marta (Martina) M., who showed me this nice place. Without her company the trip to Roma wouldn’t be the same.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmsXwK08crzaWBvEHu2jmhZoAgVR0Hn0yB3iZFEnG-CdIUY6o1CbZkZsK4VL8XIoGsAHZRSe5QGH3p8yj_iST5qKiWmGkoYy4mC7iwrGDDEAfpyRrWeaN3gyuLsV1bsdvY8zFfjUTskk/s1600/pizza-recipe1.jpg"><img style="WIDTH: 600px; HEIGHT: 450px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475318561124889762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmsXwK08crzaWBvEHu2jmhZoAgVR0Hn0yB3iZFEnG-CdIUY6o1CbZkZsK4VL8XIoGsAHZRSe5QGH3p8yj_iST5qKiWmGkoYy4mC7iwrGDDEAfpyRrWeaN3gyuLsV1bsdvY8zFfjUTskk/" /></a></p><div align="justify"><br /><br />Making pizza is very simple and everybody can have their own recipe. If you prepare dough earlier, finishing this perfect Italian dish takes less than 30 minutes.<br />Today I used for my pizza a goat cheese, mushrooms, fresh tomatoes and of course fresh basil.<br /><br /><strong><span style="color:#999999;">Makes 2 small pizzas</span></strong><br /><br /><span style="color:#cc0000;">Pizza dough*<br /></span>4g dried yeast<br />90ml warm water<br />150g (1 cup) plain flour<br />1/2 teaspoon salt<br />1 teaspoon oil </div><div align="justify"><br /><em><span style="color:#cc0000;">Tomato sauce:</span><br /></em>100ml tomato puree<br />Glove of garlic, crushed<br />1 chopped onion<br />fresh basil, chopped coarsely<br />salt, paper<br />1 teaspoon oil<br /><br /><span style="color:#cc0000;"><em>Extra adding:<br /></em></span>Fresh tomato<br />goat cheese<br />mushrooms </div><div align="justify"><br /><em><span style="color:#999999;">*adapted from The Australian Women’s Weakly, Food we Love<br /><br /></span></em></div><div align="justify"><em><span style="color:#999999;"></span></em></div><div align="justify"><em><span style="color:#cc0000;">Method:</span></em></div><div align="justify"><br />1. Combine yeast, flour and salt in a bowl. Stir with water and oil. Mix to a soft dough. Turn dough onto floured surface; kneed about 5 minutes until smooth and elastic.<br />2. Place dough in oiled bowl, cover; stand in warm place about 1 hour or until doubled in size.<br />3. Meanwhile, heat oil in frying pan, add onion and garlic. Cook, stirring, until onion is soft. Add tomato puree, salt and pepper. Simmer uncovered, about 5 minutes. Stir in basil.<br />4. Preheat oven to 220C.<br />5. Roll pizza dough on floured surface to a 25cm round; placed on oiled pizza tray. Spread with basic tomato sauce.<br />6. Arrange goat cheese, mushrooms and tomato over tomato sauce. Bake about 25-30 minutes, until well browned and crisp.<br />7. Serve sprinkled with basil.<br /><br /><br />Enjoy :)</div>Cooking Arthttp://www.blogger.com/profile/13966153326961616907noreply@blogger.com0