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Bagels. Bread. Pies. Blinis. Authentic German Pretzels ** 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. I start the dough making immediately. Nelly and I met more than a decade ago; she was the first and last person to come into my kitchen when I interviewed for caregivers. Johnny hung on my hip the morning I told Nelly I was getting divorced.

One morning, after Nelly had been with us for a year, she came into the kitchen, put on her red apron, and set out three pounds of London broil. I scoop cups of flour into a mound on the counter. On the drive to Nelly’s house the next morning, I pull over and the girls and I run into the Stop ‘N Shop looking for the Goya aisle. 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. Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).

Punch down dough and divide into quarters. 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.

How to Make Paneer (Indian Cheese): 7 steps (with pictures) 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. Take the cloth and let some more 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. J’avais prévu un autre message pour aujourd’hui mais mes copines m’ont tellement réclamé la recette que je n’ai pas trop eu le choix… Merci à Louise Denisot et à l’équipe Tomates & Concombres de France. .

Temps de préparation : 25mn Temps de cuisson : 15/20mn.