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)
Here’s another cake that I make over and over again at home, and it keeps being one of the favorites for my family members, just like the Orange Cake I’ve written about previously. The cake keeps moist (thanks to lemon syrup) with clear yellow presence of lemon zest and crunchy touch of poppy seeds. Personally, for me, this is the absolute “apogee” of home bakery – light, tasty, unpresumptuous and very simple to make. Sort-of the ultimate answer to a question like “What do you have for tee?”. The best part is that, probably, most of the ingredients could easily be found at almost any kitchen.
The inspiration for this recipe is coming from a book about baking bread. Still, I dare to claim that this one is a cake and not a bread. I have modified the technique around beating the bread with the sugar for the dough (instead of mixing, as suggested in the original recipe). This cake can be baked either in English-cake form, or in a form for baking muffins, in addition to the round form as shown in the photo above.
(For a round form of 22 cms in diameter, like the one in the photo, or for a deep English-cake form):
3 tbsp. poppy seeds
1/2 glass of milk
75 gr. butter (at room temperature)
1 glass of sugar
1 1/4 flour
1 tsp. baking powder
Zest from 2 lemons
1/4 tsp. salt
This cake could either be called a “Orange Cake with Poppy Seeds” or, alternatively, a “Poppy Seeds Cake with Oranges”. Both of the ingredients (we will be using a combination of orange jam, zest and juice) are equally prominent in this lovely cake, complement each other and equally contribute to the eventual result. I saw an original idea in ideasfordinner blog, but then I almost forgot about it. One day I had a craving for something just like this, and, gladly, I managed to find the recipe and make it. The cake turns out being very soft and moist – extremely pleasant. In our family it was eaten in less than two days. I will present the recipe I’ve modified and cooked. The original one can be seen here.
3 tbsp. orange jam
150 gr. sour cream
150 gr. sugar
200 gr. flour
1/2 tsp. baking powder
175 gr. butter (at room temperature)
Zest of 1 orange
2 tbsp. poppy seeds
This cake has participated in a grand cheesecakes competition in my workplace last year, reaching the final and receiving lots of feedback from tens/hundreds of people. It took me about a week to come up with a complete recipe, deciding on with the basis quite quickly, but spending lots of time on decoration. In fact, the final variant got “materialized” only when baking the cake.
Special thanks to Maria Selyanina for the excellent idea of using aromatic herbs. The cake itself is very simple to make and doesn’t even require a mixer.
150 gr. flour
40 gr. sugar powder
100 gr. cold butter cut into cubes
30 gr. cold milk
1/2 tsp. passion fruit extract
Believe it or not, but this was the first jam I’ve ever made. I spent some time home with a nasty cold/flu, and I thought of making a jam for more medicinal reasons than culinary. I’ve been curious about quince jams before, especially being impressed by their color. Somehow, I was avoiding making jams because of an assumption that it would be complicated. I couldn’t have been more wrong! It is very easy and the attractive color just occurs by itself (some sort of mystical transformation). So, if someone wants to try, I definitely recommend this method.
2 large quince fruits (in my case their combined weight was 1kg and they yielded 920 grams of fruit)
700 gr. sugar
Juice of half a lemon
Zest of 1 orange
1/4 tsp. of Cinnamon
A pinch of nutmeg powder
There is something about thick/creamy orange-colored soups that make them especially popular in my family. Maybe its the fact that a bright orange color is a great mood setter, or my husband’s love for sweet potatoes (and mine for pumpkins) or something else. The fact is, that, at least twice a month, I find myself preparing an orange-colored soup. They can be lighter in summer and heavier/thicker in winter. This time I wanted to make something original and “play” a bit with the ingredients.
Here’s the logic for the ingredients: goat cheese is a great companion for pumpkin and sweet potato, as its piquancy combines well with their natural sweetness. Additionally acidity and aroma of oranges provides a great complement/contradiction to a velvety sweet pumpkin taste. All that’s remaining is to add some low-fat cream to balance (and subdue) all the flavors and we’re getting a very original, rich winter-type soup with great aroma and substance. It is thick, but, thanks to orange notes, doesn’t feel heavy at all.
(For 2-2.5 liters of soup)
1 Cucurbita moschata pumpkin (or 1.5 kgs of ordinary pumpkin)
1 medium-size carrot
1 medium-size sweet potato
1 small onion
1 trunk of leek
30 gr. butter
3 branches of thyme
250 gr. low fat cream
100 gr. young white goat cheese
‘T was the day after XMAS and all through the house not a creature was stirring, not even a mouse…
Seriously, it was a morning after some holidays (and holiday meals) and all I’ve had left in the refrigerator was leftovers – some cheese and sheet of ready-made puff pastry dough. Apparently, this was enough to prepare a very quick (less than 5 minutes) and very tasty salty pie for breakfast.
- ~70 gr of hard cheese (Kashkaval, Parmesan or Grana Padano)
- 100 gr of soft Goat Feta cheese
- 100 gr of Sour Cream (9%)
- Small sheet of ready-made puff pastry dough
- 1 garlic clove
- 1 branch of rosemary
- 1 egg