- Carrot cakes use very little flour and since right now, in the midst of the Covid19, flour is scarce, I did what I could--mainly, Carrot cakes practically invite you to use nutty flours ;)
I did mine without icing because it really didn’t feel necessary, but you do you ^^ If you want, send me an ask, and I’ll post a recipe for a basic icing!
Ready?
Let’s go!
Ingredients
300g of grated carrots (that should amount to 3 large carrots, but this is an indication more than a set instruction, grate as many carrots as you want ;))
120g of sugar (brown or white, as you wish)
1 packet of vanilla sugar
1 packet of dry yeast
60g of hazelnut flour
140g of regular flour
3 eggs
80g of melted butter
Raisins*
Preheat the oven at 180°C
In a bowl, combine all the ingredients, keeping the butter for last.
With a paper towel, wipe the melted butter from the pan and apply it to the dish you’re going to use for the cake
Pour the batter in the dish and put it in the oven for 45 minutes. Try it with the point of a knife to make sure it’s cooked and voilà!
Easy, right?
*I used raisins because I like them, but you can use dried cranberries or candied citrus zest of you feel fancy ;)
Goes amazingly well with a hibiscus infusion (if I may say so myself)
Certes, ce n'est pas la recette la plus sophistiquée du monde, mais elle est tellement bonne ! Une vraie soupe d'hiver, qui réchauffe et tient au corps, un repas à elle toute seule :-) La recette originale me vient de ma grand-mère, un cordon-bleu qui m'a appris la cuisine yiddish, j'ai un peu transformé la recette mais la base y est :-)
don't forget during the WGA strike that animation is not covered under the WGA deals and as a result animation has gotten the shortest possible end of the stick in under-staffing, under-paying, and generally turning the field into gig employment.
please sign the petition here for Disney to recognize animation production workers as a union and reblog this post!
PISTACHIO & CO.
Pistachios are definitely one of my favorite ingredients when it comes to baking and pastry. Their singular taste goes well with many things, from chocolates to fruits, citrus, caramel…
And fro this Babka I made one of the combos I always love: pistachios, cranberries and white chocolate.
For the Babka you will need:
530g flour
3 medium eggs
90g sugar
120g milk
20g fresh yeast
150g soft butter
6g salt
+100g sugar and 100g water for the syrup
And for the filling:
150g white chocolate
120g cream
20g pistachio paste
60g peeled pistachios
100g cranberries
Start by mixing the flour, yeast and sugar. Then add the milk and eggs and start mixing at medium speed for 8 minutes. Add the butter and mix for another 8 minutes. Add the salt and mix for another 5 minutes.
Put your dough in a large oiled bowl, and cover with nylon. Ideally, let the dough rest overnight in the fridge, otherwise you can let it rest 2 hours in a warm room.
Make the pistachio ganache : put the white chocolate, cream and pistachio paste in a bowl and melt them in a Bain-marie. Let it cool down for a bit.
Meanwhile, roast the pistachios in a pan, then crush them. Keep aside.
Then flour your work table, roll 1/3 of your dough to make a rectangle (approx. 25 x 30 cm). Spread the ganache on the dough, 1df pistachio chunks and cranberries and roll. Cut the dough to make to strains and kneat it to make a torsade. Place in a cake mold and let it rest for 30 to 40 minutes before baking at 180 for 25 to 30 minutes.
Prepare the syrup by heating the sugar and water in a pan.
When your Babka is still hot, brush it generously with the syrup and let it rest before eating.
Enjoy!
#food #foodblogger #foodporn #foodie #foodil #gargeran #breakfast #israelifood #brunch #lifestyle #babka #brioche #goodmorning #patisserie #pastry #kosher #kosherfood #jewishfood #pistachio #chocolatelover #jewishfood #israeli_kitchen (at Florentin, Tel Aviv)
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PRETZELS🥨🥨🥨
When I think about pretzels, I am immediately in the Christmas market in Strasbourg, with the smell of the Glühwein (the traditional hot wine with spices).
This year, there won’t be a Christmas market there, but at least we’ll have pretzels!
For 12 pretzels:
150g flour
350g whole wheat flour
15g salt
330g milk (or water) at room temperature
12g fresh yeast
5g sugar
30g soft butter
+
2.5 liters of water
80g baking soda
15g sea salt
Grains and seeds
In your mixer bowl, start by mixing the flours and salt.
In a separate bowl, stir the yeast, sugar and milk until the yeasts are dissolved. Pour on the flour and mix at medium speed for 8 minutes.
Then add the butter, and mix for 10 more minutes, until you get a soft dough.
Cover and let rise for 1.5hr at room temperature, until you get a fluffy, double sized dough.
Make 12 balls (each one will weight 70 to 75g) and roll each ball in a thin and long strand, then make dough knots (explained in the Highlights)
Let rise for 10 minutes, and in the meantime, boil the water with salt and baking soda. Cook the pretzels for a few minutes until the resurface, then dry them with paper and cover them with seeds (I used poppy seeds, sesame, pumpkin and sunflower seeds, and sea salt).
Bake at 200 for 13 to 15 minutes, until you get nicely golden, soft, smooth little pretzels!
I bet you won’t wait until they cool down 😉😁🥨
#food #foodblogger #foodporn #foodie #foodil #gargeran #baking #cooking #foodforfoodies #kosher #kosherfood #pastry #bread #pain #pretzels #pretzel #alsace #homemade #homebaking (at Tel Aviv, Israel)
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fucked up how cooking and baking from scratch is viewed as a luxury…..like baking a loaf of bread or whatever is seen as something that only people with money/time can do. I’m not sure why capitalism decided to sell us the idea that we can’t make our own damn food bc it’s a special expensive thing that’s exclusive to wealthy retirees but it’s stupid as hell and it makes me angry
bread takes like max 4 ingredients counting water and sure it takes a couple hours but 80% of that is just waiting around while it does the thing and you can do other things while it’s rising/baking plus im not gonna say baking cured my depression bc it didn’t but man is it hard to feel down when you’re eating slices of fresh bread you just made yourself. feels like everything’s gonna be a little more ok than you thought. it’s good.
bread is amazing and it’s also been sold to us as something really hard to make? Every time I tell someone I made a loaf of bread I get reactions like “you made it yourself???” and “do you have a bread machine then?”
I haven’t touched a bread machine in probably 10 years.
You CAN make your own bread, folks, and it’s actually pretty cheap to do so. I believe the most expensive thing I needed for it was the jar of yeast. It was about $6 at the grocery store and lasted me MONTHS (just keep it in the fridge.) The packets are even cheaper.
destroy capitalism. bake your own bread.
You can also make your own yeast by making a sourdough starter, so that cuts cost even more.
But you have to feed the starter daily/weekly and that means it grows quickly, but there are tons of recipes online for what to do with your excess starter. Cookies, pretzels, crackers, pancakes, waffles, you name it!!
Make it even easier - “No-Knead Bread”. All YOU do is mix the ingredients together and wait until it’s time to heat the oven. The yeast does all the rest.
Here’s @dduane’s first take on it and the finished product. We’ve made even more photogenic batches since.
Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.
Here’s what before and after look like.
My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.
Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…
You can even use a clean terracotta flowerpot.
Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.
Here’s some of our bread…
Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.
Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.
I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.
Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…
Homemade is usually cheaper and better quality than storebought because you knlw what’s in there since you are the one who put everything in
A couple of years ago I got really sick with ulcers and I couldnt eat without being in pain so I became really picky with what I did eat
Making my own food, my own sauces, my own soups, really helped and I can tell you it seems more expensive and yes it takes some time but it really doesn’t and while it cooks or bakes you can do other things around the house :)
Oven baked honey soy salmon is served over noodles with a side of pickled cucumber for a healthy and easy dinner. This glazed salmon also works perfectly cold for lunch the next day!
Stagnant is a really terrible word choice, marinades are about flavor and if sufficiently acidic can penetrate and tenderize about a quarter inch into the meat, while brines use salt to make meat tender and juicy all the way through but impart relatively little flavor other than risk of over salting.
You want to avoid brining and marinating at the same time, but brining first, then marinating can make for some exquisite cooking. Also don’t switch the order, brining second will steal the marinade flavors, and for thinner cuts a marinade might be all you need anyway.
After 20 years immersing herself in food culture, Padma Lakshmi still had a burning question without a clear answer: what even is “American food,” anyway? “We throw around a lot of platitudes like,…
17. Why Choose When Your Cookies Can Be All The Flavors (well, at least three)
I saw a recipe for “zebra cookies” and immediately thought, “why couldn’t it be a tricolor thing”, because vanilla and cacao? Good. Cacao and coffee? Good too.
I made a fun version that I really wanted to share with you, and that I’m probably going to turn into a series:
COCKTAIL COOKIES! (or Coocktails, as I’m already calling them)
I started with Mojito, duh, because Mojitos are delicious.
The recipe doesn’t change much, but still, a few adjustments were made.
New Ingredients:
Basic dough is identical
2 lime - zest and juice
1 lemon - zest and juice
A bunch of mint leaves
1 teaspoon of rum
40g of flour, divided in 2
Once your basic dough is ready, divide it 2/3, 1/3.
In the 2/3rd, add 20g of flour and the citrus.
In the 1/3rd, mix in your shredded bunch of mint leaves and the teaspoon of rum.
Mix each of them thoroughly to guarantee the distribution.
The dough will feel wetter than the usual one, but sprinkle in some flour until it feels right to the touch.
After that, you are back on track with the original recipe: form stripes of dough and create patterns with the citrus dough and the mint one, before rolling into a sheet of plastic and place it in the freezer overnight.
As a result, the taste of citrus and mint should be the strongest, the alcohol having evaporated during the baking.
Enjoy, and let me know which cocktail you’d like me to turn into a cookie!
Because sometimes, the maximum of time you want to invest on your dinner does not exceed 20 minutes.
Okay, I’ll admit, the chicken was marinated beforehand, but you can prepare that in the morning before you leave, and it will be good to go when you come home in the evening ;)
Ingredients:
Instead of the shallots, you can use onion or garlic, or the three together, really, it’s really a matter of taste. I love garlic to the end of the world, but sometimes, you just want something gentler.
The eggplants need to be dried a little bit before being added to the mix: when you cut them in half, criss-cross them and sprinkle some salt. After a couple of minutes, pat them with kitchen towels and voilà, dried eggplants that won’t absorb all of the oil.
Also, not pictured, one lemon (for juice and zest) a couple of tablespoons of oil. I recommend using one tablespoon of sesame oil and one tablespoon of any vegetal oil.
Also not pictured, optional sesame seeds.
First, you need to cook the noodles. Follow the instructions on the box, drain them, pour a little bit of soy sauce and leave them aside.
Now take your (marinated or not) chicken and cut it into strips (1.5 to 2cm wide).
Next, in a pan, heat the oil(s) and add the shallots and sprinkle some salt. when they start turning translucent, add the pieces of chicken.
Mix it well together and when the chicken starts taking on a nice, caramelized color, take it out of the pan and set it aside.
In your pan, pour your lemon juice and some water with the honey and deglaze your pan--it means using a liquid to stop the heat in the pan and get all those greasy bits at the bottom because that will create a sauce.
Add in the cabbage and the carrots, and toss them well until they are coated in said sauce.
Add the snow peas and the eggplants. Toss them together until the snow peas start coloring too.
Add the noodles. Toss everything together. If it feels dry, you can add a little bit of oil (at this point in the cooking process, you can use sesame oil on its own).
Season with salt, pepper and a little bit of Shichimi Togarashi (I love its heat but that is up to you too!)
In a bowl, serve the noodles and add the pieces of chicken (sprinkle some sesame seeds for their crunch and to make it pretty. Just because it’s quick to make doesn’t mean you can’t treat your eyes too!)
If you’ve made too much, you can save it for the next day, but it doesn’t freeze well.
18. Biarritz Cookies (Don’t Ask About That Name, IDK either)
Through all my childhood, there has been one type of cookies that I have loved above all else: the Biarritz, by Delacre (zero clue why they are called like a city in the South of France, but that’s their name).
And I found a recipe to do it at home! I changed it a little bit, as usual, so here we go ;)
Ingredients:
200g of hazelnut flour
90g of flour
115g of icing sugar
Zest of one lemon
100g of milk
150g of egg white (should be around 5 eggs, but yes, you need to weight it)
80g of melted butter
250g of dark chocolate
1 tablespoon of vegetable oil
100g of shredded coconut
Preheat your oven at 180°C.
Mix the flours and the sugar together. If you can sift it, it’s better.
Add the zest and the milk.
Beat the egg whites into a fluffy cloud. Slowly add them into your first batter.
Pastry Chef tip: to add the melted butter into the dough more easily, take some of the batter (just a little bit), and mix it with the butter before putting all of it in the main bowl.
Using a spoon or, if you’re feeling fancy, a piping bag, scoop the dough into small mounds onto a parchment paper on an oven tray (a silicon sheet would be better but parchment paper is easier to find ;))
Bake it for 10 to 12 minutes.
Leave the cookies to cool on a tray on the side.
In a saucepan, melt the chocolate with the oil (you can temperate the chocolate but don’t ask me how to, I’m firmly on Claire Saffitz’s side - check the Bon Appetit Test Kitchen videos if you don’t know who that is).
When it’s liquid and easy to manipulate, dip your cookies in it before dipping it in the coconut shreds, and leave it to cool on a tray in your fridge.
The cookies will be soft (in taste and texture), with the dark chocolate to give a slight punch.
17. Why Choose When Your Cookies Can Be All The Flavors (well, at least three)
I saw a recipe for “zebra cookies” and immediately thought, “why couldn’t it be a tricolor thing”, because vanilla and cacao? Good. Cacao and coffee? Good too.
So why choose?
Hence, trifecta of tastes in those cookies!
Ready?
Let’s go!
Ingredients:
300g of flour
10g of salt
250g of butter
110g of sugar
1 egg yolk (maybe two, in case the first one is teeny tiny)
Mix everything together. That’s it.
That’s your basis. You could stop there, and make sugar cookies, but if you do want to make colorful (and flavorful) cookies, you should add, to taste, depending on how you want to divide your dough, some spices.
Here’s what I did for those cookies:
- 40g of unsweetened cacao
- 10g of vanilla
- 4 drops of coffee extract
I had 750g of dough waiting to be flavored.
So I divided it like so: 350g with the vanilla, 250g with the cacao, 150g with the coffee. That division is really up to you, on which flavor you prefer etc.
Once you have your three dough, you can roll them together.
I made them especially small, because I wanted coin-sized cookies, but again, as you wish ;)
Play with it like you’d do with Play-Doh: roll them, twist them, form shapes and press them together.
What matters is that when you are done, you should have a roll of sorts. Wrap it in plastic and put it in the freezer overnight*.
The following morning, preheat your oven at 180°C.
Take your roll(s) out of the freezer and start cutting slices, which you will put on a parchment paper on a tray for the oven. Leave some room between them cookies, they will spread and grow.
When they come out of the oven, leave them to cool down on a plate and there you go.
*You can, before rolling them in plastic, roll them in sprinkles or in sugar for an additional wow effect--I didn’t bother this time, but maybe I will!
I also used this recipe for a pistachio/citrus combo, but the colors were not as different (since I used homemade pistachio paste). I’m considering different combinations, and maybe try my hand at a “Mondrian” effect with this recipe, I’ll let you know :) Unleash your inner artist, peeps!
Nah, just kidding, just to indicate that I made a savory Babka, the braided baked good that is becoming the new trend ;)
The recipe is not very complicated, you just need to take your time with each step ;)
Ingredients:
- For the dough
160 ml of milk
1 pack of baker’s yeast (11g)
5g of sugar
300g of flour
40g of oil (I chose olive oil but any vegetable oil will do)
2g of salt (plus some fleur de sel to put on top before baking)
1g of dry herbs (I used oregano, but pretty much any dry herb will do)
- For the filling
300g of mascarpone
The zest and juice of one lemon (can be more if you reaaaally want that acidic flavor but it was already very lemony)
A bunch of basil leaves (I had some that were going to be thrown out so I used the whole bunch, but really, up to you)
Salt and pepper to taste
To make the dough:
In a large bowl, mix the yeast, the sugar and the milk. Wait until the yeast is completely dissolved.
Slowly add in the oil and the flour. It should start forming a ball. Add the salt and dry herbs, and use that moment to lightly knead the dough.
Form a smooth ball, and put it in a lightly oiled bowl. Cover with plastic and put it in the fridge overnight.
While you wait, you can prepare the filling: mix together the ingredients until the mascarpone has softened. You can leave the bowl in the fridge overnight, too, until the time comes for
(I couldn’t resist)
The following day, the dough should have doubled in size. Gently take it out of the bowl onto a floured surface and give it a gentle kneading (pretend you’re a cat for a moment. There you go, that kind of kneading).
Now, preheat your oven at 180°C.
With a rolling pin, start rolling it down until you have a sort of rectangle, about 3mm thick.
Now take your filling, and spread it onto your rectangled dough, leaving about 1cm around free.
When you’re happy with your result, start rolling, on the longer side.
Really, take your time. It can be a bit tricky, but not as tricky as the next part (unless you’re used to braiding, in which case, never mind what I just said, and focus on rolling).
Once you have your long roll, put it down on top of the seam, and cut it in half.
You should now have two logs, open-side up.
Press the two logs together at one end, and start braiding. I recommend using both hands to move the logs on top of each other, in order to make sure you keep the open side up.
When you’re done braiding them, press the other end together.
Now you have two options:
- You can deposit your braided loaf onto a parchment paper, on an oven rack
or
- You can put the braided loaf in a cake pan, pressing it where it needs to be to fit
Either way, once you have made your choice, brush some oil on top, along with some of the fleur de sel, and put it in the oven for 30 minutes.
And voilà!
It is delicious on its own, or as a side with a salad :)
GOOD MORNING!
Homemade fruits and ricotta brioche, fluffy, not too sweet, quite light, perfect with your morning coffee 😊
Always use the fruits you want, I made 2 versions here
Berries and honey
Mango, pineapple and passion fruit
Frozen fruits are perfect for this recipe, so you can make it all year long!!!
#food #foodblogger #foodporn #foodie #foodil #gargeran #breakfast #israelifood #brioche #homemade #cooking #cook #foodforfoodies #baking #kosher #kosherfood #pastry #patisserie #fruits #ricotta #sweet #goodmorning #GoodVibes #coronacooking (at Florentin, Tel Aviv)
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