This recipe qualifies as gluten-free, its very easy to make and serve as a perfect snack.
For 8 pancakes:
400 grams corn seeds (fresh, defrosted or canned)
3 tbsp. rice flour (can be substituted by a “regular” flour)
1 tbsp. yellow curry paste
1 egg *
1 medium sized red onion, finely chopped
1 tbsp Fish Souce (Nam Pla) or Soy Sauce
1/2 glass of finely-chopped cilantro (coriander) leaves
Corn Flour (optional)
This is a second post in my Challah Bread series. In the previous one, I have shown how to make a salty filled Challah in two variants – with mushrooms or spinach filling. This time we will deal with the sweet variant – both the dough and, naturally, the filling are going to be different. The history and the meaning of the meal are the same, so, if this is the first post you are reading, I really suggest to read the background here.
(For 3 loafs)
850 gr. white flour
150 gr. whole rye flour
100 gr. brown sugar, preferably Demerara
2 tbsp. lemon zest
560 ml. water
300 gr. cold butter cut into cubes
1.25 tbsp. salt
As opposed to most of the bakery recipes I publish on this blog, these breads take quite some time to prepare. On the positive side, they are amazingly good, and every time I make them, they get eaten within a matter of hours. So, if you’d like to take up a challenge – lets bake a filled Challah.
The original idea of making such a bread is not mine. It belongs to Erez Komarovsky, a chef/baker that started as an owner of a bakery, then developed it into a network of bakeries, then added restaurants, and then sold them all in order to move to a quiet and peaceful Galilee to continue cooking (and teaching others) there.
The idea of baking a Pâte à pain roll filled with vegetables (or meat, or cheese) is, of course, far from being original. The innovation here is taking the same approach with a Challah bread. For those not familiar with the concept, let me say a couple of words about Challah: it is a kind of bread loaf, prepared for festive days according to Jewish tradition. (Saturday, for instance, is a festive day). It is a kind of very soft (and, in many cases sweet) pastry, that is very aromatic. In fact, for many Jewish families, the aroma of freshly baked Challah is intrinsically connected with the aroma of “home”. The goal Erez has defined for himself was to keep these very important qualities of Challah, but to create a filled version, where the filling would combine naturally with the dough.
I found a nice squid salad recipe at eryv’s journal, some time ago, and remembered it again relatively recently. Since I didn’t look at the original recipe and made the salad from memory, it turned out as a surprise that the result was very similar to the original. (A case of “Great minds think alike? :-)) The salad is very fresh, ideal for summer days. If you have fresh home-baked bread, the go just lovely together.
2 large red bell peppers
3 medium-sized tomatoes
1 medium-sized red (purple) onion
5-10 parsley branches
2 basil branches
1 tbsp. capers (salted)
Juice of half-a-lemon
2 tbsp. olive oil
1 kg calamari (tentacles for this salad)