Focaccia met baba-aartappels en geroosterde knoffel

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1 Focaccia met baba-aartappels en geroosterde knoffel Genoeg vir: 4-6 Bereidingstyd: 40 minute, plus rystyd Bak: 40 minute Oondtemperatuur: 220 C 500g (900ml) witbroodmeel 10g droë kitsgis 20ml suiker 10ml growwesout Vulsel 50 ml ekstrasuiwer olyfolie 250 g halfgaar baba-aartappels, middeldeur gesny 12 huisies knoffel, geskil 80 g chorizo-wors 80 g chèvre (bokmelkkaas) takkies vars roosmaryn 30 g vars roket 1 Sit die meel in n groot bak. Meng die gis, suiker en 30ml meel met 125ml warm water in n klein bakkie. 2 Maak n holte in die middel van die meel in die bak. Voeg die vloeistofmengsel by en werk die meel geleidelik van die

2 rande van die holte af in terwyl jy geleidelik nog 250ml warm water byvoeg. 3 Keer op n liggies meelbestrooide oppervlak uit en voeg die sout by. Knie vir 10 minute, of gebruik die deeghaak van n voedselverwerker en knie tot n gladde, soepel deeg. Sit die deeg in n liggies gesmeerde bak en bedek dit met n klam vadoek. Laat dit eenkant rys tot dubbel die grootte. 4 Knie weer goed en laat dan vir vyf minute rus. Strooi n dun laag meel in n bakplaat. Druk die deeg met jou handpalms in die plaat vas. Laat dit vir 10 minute rys terwyl jy die vulsel berei. 5 Vulsel Laat die deeg effens rys en drup dan olyfolie oor. Druk jou vingers in die deeg sodat daar oral op die oppervlak kepe is. 6 Pak die aartappels, knoffelhuisies, chorizo, kaas en roosmaryn op die deeg. Strooi growwesout oor en bak vir 10 minute. Verminder die oondhitte na 180 C en bak vir nog 20 tot 30 minute tot deurgaar. Sit voor met roketblare bo-oor en geniet dit saam met nog olyfolie of ongesoute botter. Apple Cinnamon Pull Apart Bread

3 Ingredients Nonstick cooking spray 1 7 1/2 ounce package (10) refrigerated reduced-fat home-style biscuits 4 teaspoons ground flaxseeds 2 teaspoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 of a medium apple, cored and thinly sliced 3 tablespoons coarsely chopped walnuts 2 tablespoons packed brown sugar 2 tablespoons orange juice 1 tablespoon butter 2 tablespoons reduced-fat cream cheese (Neufchatel), softened 2 teaspoons orange juice 1/2 teaspoon vanilla Directions Preheat oven to 350F. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Cut biscuits in half crosswise. In a small bowl combine ground flaxseeds, 11/2 teaspoons of the granulated sugar, and the cinnamon. Roll biscuits in flaxseed mixture to coat. Alternately arrange biscuit halves and apple slices in the prepared loaf pan. Sprinkle with any remaining flaxseed mixture. Top with walnuts. In a small saucepan combine brown sugar, 2 tablespoons orange juice, and butter. Cook and stir over medium-high heat until

4 boiling. Pour mixture over biscuits. Bake about 25 minutes or until edges are golden and biscuits near center are done. Cool in pan on a wire rack for 5 minutes. Invert loaf onto a small baking sheet. Invert again onto a serving platter. For icing, in a small bowl whisk together cream cheese, 2 teaspoons orange juice, vanilla, and the remaining 1/2 teaspoon granulated sugar. Drizzle bread with icing. Serve warm. Tusan Pork in a Baguette The size of the baguette and pork tenderloin don t have to match exactly. You will be trimming off the ends of the baguette to fit the meat. 1 small baguette 1 large clove garlic 1 large rosemary sprig 1 large sage leaf sprig 1 teaspoon course sea salt 2 springs flat leaf parsley 1 lemon, zested 3 tablespoons extra virgin olive oil, divided 1 pork tenderloin freshly ground pepper Preheat oven to 375 F. Cut the baguette in half, lengthwise. Scoop out some of the soft insides (you can use these for bread crumbs for a later use). Set aside. Strip leaves off rosemary and sage sprigs. Place the garlic, herb leaves, sea salt, parsley and lemon zest on a cutting board or in a mezzaluna bowl and chop everything up finely. Heat 1 tablespoon of the olive oil in a large fry pan over medium high heat. Season the pork tenderloin well with freshly ground pepper. Sear the pork on all sides in the pan and remove

5 after you have a nice crust formed all over. Brush the remaining olive oil, 2 tablespoons, onto the inside of the baguette halves. Sprinkle the herb mixture on top of the olive oil. Place the pork tenderloin on the bottom half of the baguette, place the top half of the baguette on top of the pork and cut off any overhanging bread on the ends. Wrap the baguette up tightly in aluminum foil and place on a baking sheet. Bake for 1 hour and remove. Let rest for about 10 minutes. Remove foil and slice. adapted from Judy Witts The Italian Dish Artisan Bread makes four 1 pound loaves. 3 cups lukewarm water 1-1/2 tablespoons granulated fast acting yeast (2 packets) 1-1/2 tablespoons kosher or other coarse salt 6-1/2 cups unsifted, unbleached all purpose white flour * * (My favorite way to make this bread now is to use half bread flour, half all-purpose flour and throw in 3/4 cup wheat bran into the dough.) tip: After baking, if your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes. Also, If the dough is just too sticky for you to work with comfortably, increase the flour in your next batch.

6 Mixing and Storing the Dough 1. Warm the water slightly. It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours. 2. Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid. (Note: I dump all this in my KitchenAid mixer, let it mix it for just about 10 seconds and then put it in the plastic container. I just find it easier to let the mixer do this part). 3. Mix in the flour kneading is unnecessary. Add all of the flour at once, measuring the flour by scooping it and leveling it off with a knife. Mix with a wooden spoon do not knead. You re finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes. The dough should be wet and loose. 4. Allow to rise. Cover with a lid (not airtight). Lidded plastic buckets designed for dough storage can be purchased many places. (I used a plastic square food storage container at my local grocery store. I just punctured a small hole in the top). You want the gases to be able to escape a little. You can also do this in a large bowl, cover tightly with plastic wrap and puncture a small hole in the top. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. Longer rising times will not hurt your dough. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf. Baking

7 5. Shape your loaf. Place a piece of baking parchment paper on a pizza peel (don t have a pizza peel use an unrimmed baking sheet or turn a rimmed baking sheet upside down). Sprinkle the surface of your dough in the container with flour. Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go. Dust your hands with flour if you need to. This is just to prevent sticking you don t want to incorporate the flour into the dough. The top of the dough should be smooth the object here is to create a gluten cloak or surface tension. It doesn t matter what the bottom looks like, but you need to have a smooth, tight top. This whole step should take about 30 seconds! Place the dough onto your parchment paper. 6. Let the loaf rise for about minutes (it does not need to be covered). If it doesn t look like it has risen much, don t worry it will in the oven. This is called oven spring. 7. Preheat a baking stone on the middle rack in the oven for at least 20 minutes at 450 degrees F. Place an empty rimmed baking pan or broiler pan on a rack below the baking stone. This pan is for holding water for steam in the baking step. (If you don t have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom. You will still have a great loaf of bread. Baking stones are cheap and easy to find Target carries them and are a must for making pizzas, so go out and get one as soon as you can.) 8. Dust the loaf with a little flour and slash the top with a knife. This slashing is necessary to release some of the trapped gas, which can deform your bread. It also makes the top of your bread look pretty you can slash the bread in a tic tac toe pattern, a cross, or just parallel slashes. You need a very sharp knife or a razor blade you don t want the blade to drag across the dough and pull it. As the bread

8 bakes, this area opens and is known as the bloom. Remember to score the loaves right before baking. 9. Bake. Set a cup of water next to your oven. Slide the bread (including the parchment paper) right onto the hot baking stone. Quickly pour the water right into the pan underneath the baking stone and close the oven door. This creates the necessary steam to make a nice crisp crust on the bread. Bake at 450 F for about minutes, depending on the size of your loaf. Make sure the crust is a deep golden brown. When you remove the loaf from the oven, you will hear it crackle for a while. In baking terms, this is called sing and it is exactly what you want. 10. Cool. Allow the bread to cool for the best flavor and texture. It s tempting to eat it when it s warm, and that s fine, but the texture is better after the bread has cooled. 11. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use for up to 14 days. Every day your bread will improve in flavor. Cut off and shape more loaves as you need them. When your dough is gone, don t clean the container. Go ahead and mix another batch the remaining bits of dough will contribute flavor to the next batch, much like a sourdough starter does! The Italian Dish Tortillas

9 (makes about 35 tortillas about 6 inches in diameter) 1 kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups) 1 1/2 cup vegetable oil (I used oil because it was easy to find in a Swiss supermarket. I had just arrived to Switzerland and I did not know the language or the products. Please feel free to use vegetable lard. Lard is actually the traditional ingredient) (Also, I ve had good results using less oil/lard, so feel free to experiment) 1 tbsp. Baking powder 2 tbsp. Salt (or less) 1 1/2 cup warm water (as hot as you can handle to mix with your hands) Mix your dry ingredients Make a hole in the middle of your mountain of flour. Add oil (or melted vegetable lard) and water and start mixing. When the dough is firm enough to handle, knead it a bit on a flat surface. break pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you re choking it :)) Make several round balls (called testales ), and place them on a floured surface (cookie sheet works great).

10 Let the testales rest for about 30 mins. covered with a damp towel. (comments say 1 hour works best, I will try that, although it s just too long for me to wait Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling just spread them enough so they are bout 6 inches in diameter. (do not try a tortilla press for flour tortillas It just doesn t work) Cook your tortillas on a comal, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don t need to oil the skillet (there s enough oil in there). Just like with pancakes, the 1st one is never good, but the rest are delicious. You can pile up the uncooked tortillas, they won t stick. (but not more than 5, and keep them far from the hot stove, otherwise they DO stick together) My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat! It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and press with it down with a flat turner to make a bubble again it takes about 30 seconds on the second side. Do not overcook or they will turn hard like cookies. delicious cookies, but not good for burritos. Eat them warm with butter, avocado, queso, or refired beans, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

11 Breathtaking Brioche Ingredients SPONGE 1/3 cup warm whole milk 2 1/4 teaspoon active dry yeast 1 large egg 2 cups unbleached flour DOUGH 1/3 cup sugar 1 1/2 teaspoons kosher salt 4 large eggs, lightly beaten at room temperature 1 1/2 cups flour 12 tablespoons unsalted butter, room temperature Directions Put the milk, yeast, egg, and 1 cup for the flour for the sponge in a mixing bowl. Mix together with a rubber spatula until blended. Sprinkle the remaining cup of flour over the sponge, set aside, and rest uncovered for minutes. To make the dough, add the salt, sugar, eggs, and 1 cup of flour to the sponge. Mix by hand, working the ingredients together. It will start as a sticky mess, but it will

12 gradually become softer. Continue to knead for about 10 minutes by hand, sprinkling the remaining 1/2 cup flour in a little ways in. Once all the flour in incorporated, turn the dough out onto a work surface. Divide the dough in half. Set one half to the side. With the other half, knead all of the butter in, mixing directly onto the work surface until it forms a smooth, shiny ball. Once the mixture is homogeneous, add in the other half of the dough and knead and mix more, mixing and picking up any butter from the work surface until you end up with a smooth, elastic ball of dough. This process should take about another 10 minutes of kneading. Transfer the dough to a large, buttered bowl. Cover tightly with plastic wrap and let rise at room temperature until doubled (about 2 to 2 1/2 horus). Deflate the dough by placing your fingers under it, lifting a section of the dough, then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap once more and refrigerate the dough overnight, or at least for 4-6 hours. When ready to bake, divide the dough into thirds. Divide each section into 6 equal pieces, and shape each ball on a lightly floured work surface. Place the balls side by side in a greased loaf pan so you have 3 short rows, each with 2 balls of dough. Repeat this process with the remaining two large balls of dough. Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours or until doubled in size. Preheat the oven to 375F. Lightly brush each loaf with and egg wash (1 large egg beaten with 1 teaspoon water). Use the ends of a pair of scissors to snip a cross into the top of each ball of dough. Bake the brioche for 30 minutes, or until an instant read thermometer reads 200F. Cool to room temperature before serving. Enjoy

13 FRESH TOASTED SANDWICHES ON THE BRAAI FRESH TOASTED SANDWICHES ON THE BRAAI: [by Go! Southern Africa -Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -TOASTED SANDWICHES RECIPE SONJA JORDT PICTURES DONNA LEWIS] The freshest toasted sandwiches ever, straight from the braai. WHAT TO DO: 1.Buy ready-made dough at your supermarket bakery. 2.Divide the dough into balls and flatten them into rounds, about 1cm thick. 3.Put fresh tomato slices, mozzarella slices and oregano or shredded fresh basil leaves on half of every round. 4.Season with salt and black pepper. 5.Fold the other half of the round over, and leave for 15 minutes for the dough to rise. 6.Braai the sandwiches in a folding grid over cool coals until the bread is cooked. GO! says: Spray the grid with Cook & Spray to prevent the toasted sandwiches from sticking to it. And don t close the

14 grid too tightly. Garlic, Cheddar and Chive Scones Cook Time: 16 minutes Yield: about 12 scones Ingredients 2 cups all purpose flour 2 teaspoons granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon granulated garlic (or more, for a stronger garlic flavor) ½ teaspoon coarse salt, plus more for topping ¼ teaspoon freshly ground black pepper, plus more for topping 1 stick (½ cup) cold unsalted butter, cut into cubes 1 large egg, beaten 2 tablespoons water, cold ½ cup sour cream, cold

15 1 cup finely shredded cheddar cheese ¼ cup chopped fresh chives 1 egg, lightly beaten for egg wash Directions Place a rack in the center of the oven and heat to 200º C. Line a baking sheet with parchment paper or a nonstick baking mat and set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, garlic, salt and pepper. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly. In a small bowl, whisk together the egg, water and sour cream. Add the wet ingredients to the flour mixture. Using a rubber spatula, mix until a moist dough forms. Stir in the cheddar and chives, then transfer the dough onto a well-floured work surface. Knead the dough until it holds together, then pat it into a 1- inch thick round. Cut into 2-inch rounds using a biscuit cutter. Continue to reshape the dough scraps as needed until all the dough is used. Place the dough rounds on the prepared baking sheet and brush with the beaten egg. Sprinkle each with additional salt and pepper, then bake for minutes. To make ahead and freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a couple minutes to the original baking time. Source Little Spice Jar

16 Banting seed loaf This seed loaf recipe is delicious and super simple to make. It is easy to slice and it also freezes really well. I freeze mine as individual 2 slice packs for morning toast or lunch time sarmies. Ingredients: 100 ml flax seeds 100 ml sunflower seeds 250 ml almond flour 150 ml physillium husk 250 grm buttermilk/greek yoghurt/sour cream 6 eggs 10ml baking powder 5ml salt Pinch of stevia or a tsp of xylitol Note: For a little something extra you can add cinnamon, cardammon, caraway, pumpkin seeds, chopped nuts or cranberries anything you fancy. Instructions: 1. Put all the seeds together in a blender or coffee grinder and mill till finely ground.

17 2. Mix the dry ingredients together. 3. Mix wet ingredients together and then combine with dry ingredients. A bowl and wooden spoon works just fine. 4. Pour mixture into a greased and lined loaf tin. 5. Sprinkle the top with poppy and sesame seeds if you want oven for 50min Vetkoek BESTANDELE 7 kop koekmeel 1 groen pakkie (10g) droë gis 3 eetlepels suiker 1 eetlepel sout 3 eetlepels kookolie ± 2 kop warm (nie kook) water METODE Meng al die bestanddele behalwe die water Voeg water stelselmatig by

18 Knie totdat die meel nie meer aan jou hande vasklou nie (gebruik bietjie droë meel om net die deeg van jou hande af te frimmel) Maak die deeg in n bol en smeer olie bo-oor Bedek die skottel met plastiek.maak warm toe met kombers Laat dit staan en rys vir omtrent 2 ure in n warm plek. Die deeg sal vedubbel Ek maak bolletjies en druk die plat. Bedek weer met (geoliede) plastiek en laat dit rys terwyl die olie opwarm

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