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Bread/Pastry recipes

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Bagels

Bread. Pies. Blini. Blini Blini are feathery light, wonderfully yeasty pancakes that hail from Russia but have found their way to Paris and beyond.

Blini

Served with red caviar, smoked salmon or simply sour cream and dill, they make a spectacular starter for a festive meal. This is not a typical Everyday French Chef recipe in the sense that it requires time and patience — not the sort of dish you can make at a moment’s notice. But the result is well worth it. Pumpkin Muffin. Making empanadas from scratch and memory - Guest Chef. “I’ll make the dough this year,” I tell Nelly on the phone.

Making empanadas from scratch and memory - Guest Chef

I’m determined, though my talents flourish nowhere near the kitchen. “I like Nelly’s empanadas,” my daughter Olivia says when I hang up. “Don’t make them, Mom,” Sophia adds. In the morning we will drive two hours to Nelly’s house for Empanada Day, a self-declared holiday we’ve been celebrating the Sunday before Thanksgiving for 12 years. “Nelly always does everything. Pretzel Bites with Quick Cheddar Dip Recipe. Make Pretzel Dough: Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes.

Pretzel Bites with Quick Cheddar Dip Recipe

(If mixture doesn't foam, start over with new yeast.) Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar. Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface. Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Smoked Gouda Gougeres. I picked up a copy of the Autumn edition of Food and Drink magazine the other day. As expected, the focus is on the fruits of the harvest and other foods that Canadians enjoy during the Fall.

With cooler temperatures setting in, more substantial and warming foods are favored. The glossy images had me craving many foods at once and I'll be trying several recipes from this issue over the next few months. One of the first recipes that caught my eye was for black pepper Gouda gougères. For those unfamiliar with the term, gougères are a savory French-style cheese puff that is often made with Gruyère cheese, and sometimes stuffed with other ingredients. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. How to Make Paneer (Indian Cheese): 7 steps (with pictures) Edited by Shaiaqua, KnowItSome, Flickety, Maluniu and 38 others Paneer is a type of cheese first made in the Indian subcontinent.

How to Make Paneer (Indian Cheese): 7 steps (with pictures)

It is called for in many Indian recipes and sometimes, may not be available at your supermarket. Fortunately, it is easy to make and since it does not require the use of rennet, it's completely vegetarian. Ad Ingredients 1 L of 3.8% whole cow milk3-4 tbsp of an acid; lemon juice is used in this example but you can substitute with lime juice, vinegar, or leftover whey from a previous batch of paneer.

Do you make your own paneer? Home >> Recipes Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun.

Do you make your own paneer?

See how it works! All you need to make your own paneer is milk, a lemon and a clean towel. When an Indian man explained me this the other day, I couldn't quite understand why I never tried it before. It's so damn easy. Homemade Paneer 4 liters/1 gallon full fat milk 1 lemon or 1 teaspoon vinegar A large pot A cheese cloth or clean towel or clean tee-shirt Gently warm the milk and squeeze a little lemon juice in it. Wash an already clean towel a couple more times under fresh water. Let the milk water drain. Peanut Butter and Banana Stuffed French Toast. Cupcakes tout tomate & Îles flottantes au concombre et au chèvre. La semaine dernière, j’ai eu la chance d’être invitée par Tomates & Concombres de France à un atelier de cuisine animé par la pétillante Louise Denisot. Nous avons concocté les recettes qu’elle avait créé pour l’occasion en compagnie de plein de bloggeurs que j’adore (Pascale Weeks, Sandrine, Requia, Audrey, Dorian…).

Tomates et concombres gorgés de soleil et recettes bien fraîches, tout ce que j’aime en été ! Nous avons donc préparé des cupcakes tout tomates délicieux et des îles flottantes au concombre et au chèvre très rafraichissantes. J’avais organisé un petit brunch sur ma terrasse samedi, j’avais tellement adoré les cupcakes à la tomate de Louise que je les ai refaits pour l’occasion en mini cette fois.

Pâtisserie

Authentic German Pretzels ** Felicity Blinis Recipe *** Carta Musica - Matzos ***

I made this for dinner w/ friends - 2013/10/28. And again 2013/11/12, a rainy Tuesday night - Marco, JMB & SP. – mindshare2000

IHM Olive Oil Matzo. Time: 30 minutes 2 cups flour 1/2 teaspoon salt 1/3 cup olive oil Sea salt, optional. 1. 2. 3.

IHM Olive Oil Matzo

Yield: 12 servings.