I made Niter Kebbeh, Doro Wat and Injera bread on Wednesday for week 4 in "The World On Our Plates"-project.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Sunday, 29 August 2010
Ethiopian food
I made Niter Kebbeh, Doro Wat and Injera bread on Wednesday for week 4 in "The World On Our Plates"-project.
Thursday, 8 July 2010
Focaccia bread
There really isn't anything better than homemade bread, don't you agree? However, and unfortunately, I am not really a talented bread baker. I don't know what tends to go wrong but there's always something that goes wrong, and I end up with a just good enough bread. I would want my bread to be perfect, but never.
The only bread I do seem to be successful at making, though, is focaccia bread. And it's not exactly rocket science making focaccia bread.
I haven't made any in a while though, but talking to my friend Titta, who was making her own bread, the other day got me inspired.
Focaccia bread
Makes 12 squares
Adapted from BBC Good Food
500 g plain flour
7 g fast action fry yeast
300 ml hand-warm water
1 tsp salt
2 tbsp olive oil
1 tbsp runny honey
Topping of your choice.
I used sun-dried tomatoes, sprigs of Rosemary and a sprinkle of grated mozarella cheese
1. Mix the flower, yeast and salt in a bowl. In a separate bowl or jug, pour in the water, the oil and the honey. Pour the liquid into the flour mix and and combine to make a soft dough.
2. Tip the dough onto a floured surface, and knead for a good 5 minutes until the dough no longer feels sticky. Add a little more flour if you need it. Stretch the dough to fit a Swiss roll tin.
3. Place the dough in the tin and sprinkle over your toppings. You might want to make little indentations on the dough to ensure that the filling won't fall off. Cover with a lightly oiled sheet of cling film and leave to rest in a warm place for 40 minutes.
4. Heat the oven to 200C. Remove the cling film and bake the bread for30 minutes. When golden brown and risen, remove from the oven, allow to cool for 10 minutes and then cut into 12 squares.
Enjoy!
The only bread I do seem to be successful at making, though, is focaccia bread. And it's not exactly rocket science making focaccia bread.
I haven't made any in a while though, but talking to my friend Titta, who was making her own bread, the other day got me inspired.
Focaccia breadMakes 12 squares
Adapted from BBC Good Food
500 g plain flour
7 g fast action fry yeast
300 ml hand-warm water
1 tsp salt
2 tbsp olive oil
1 tbsp runny honey
Topping of your choice.
I used sun-dried tomatoes, sprigs of Rosemary and a sprinkle of grated mozarella cheese
1. Mix the flower, yeast and salt in a bowl. In a separate bowl or jug, pour in the water, the oil and the honey. Pour the liquid into the flour mix and and combine to make a soft dough.
2. Tip the dough onto a floured surface, and knead for a good 5 minutes until the dough no longer feels sticky. Add a little more flour if you need it. Stretch the dough to fit a Swiss roll tin.
3. Place the dough in the tin and sprinkle over your toppings. You might want to make little indentations on the dough to ensure that the filling won't fall off. Cover with a lightly oiled sheet of cling film and leave to rest in a warm place for 40 minutes.
4. Heat the oven to 200C. Remove the cling film and bake the bread for30 minutes. When golden brown and risen, remove from the oven, allow to cool for 10 minutes and then cut into 12 squares.
Enjoy!
Friday, 26 June 2009
Homemade hamburger buns
As you might have figured out by now I am a huge fan of grilling. I think I could grill no matter season, and I have met Americans who grill outdoors even though they have to dig in about 4 ft of snow to find the grill! Those hamburgers where by far the second best hamburger I have ever tasted! Thank you, the Lehman family in Muncie, IN.
This is how much I love hamburgers. HA!
The best hamburger I ever tasted was at the local YWAM base in my hometown. I was on a work experience in 9th grade and I helped at the local elementary school. In the class where I helped out was a little American girl. It became my task to take care of her, and help her communicate with her peers, she knew very little Swedish and they knew very little English. As a thank you for helping her in school, her parents invited me over to the base, where they lived, for a BBQ. They made me American hamburgers and I can remember they were YUM! I don't know what they put in them to taste like a little piece of heaven, but they were truly divine.
Hamburgers is such a great thing to throw on the grill for a quick dinner that still tastes delicious. I hate the hamburger patties you can buy in the supermarkets over here, they are so thin and I don't know what they put in them to make them taste like... paper. I love making my own hamburger patties, and with the weekend being just a few hours away I am planing what to eat on Saturday and Sunday. I have to plan for Sunday (lunch and dinner), as all stores are closed on Sundays, which leaves no room for whims of inspiration and creativity. Extremely annoying!!!! Or maybe this is where my cooking skills really are put to the test?!
We're having hamburgers this weekend. Surprised?
As I said I tend to make my own hamburger patties, but I tend to buy the hamburger buns. I hate them almost as much, if not more, than I hate the store-bought hamburger patties. The buns here are DRY! So, to celebrate the good weather (25° C in the shade), and to stay out of the sun for a couple of hours - I'm too far from the ocean for my liking, I am making my own hamburger buns today. Found the recipe in MAISON MAT & VIN.
Before I set them to rest a second time... they grew enormous in those 45 minutes.
This is how they came out. YUM!
Hamburger buns
Makes 8 huge buns. I suggest you make 10-12 smaller buns
550 g flour
½ tsp salt
3 tbsp unsalted butter
3.6 dl lukewarm water (37° C)
25 g fresh yeast
1 egg 2 tbsp milk
sesame seeds
1. In a bowl, mix the flour, salt, and butter.
2. In a seperate bowl, dilute the yeast in the lukewarm water. Set to rest for 10 minutes.
3. Pour the liquid into the flour mix and kneed for a good 8-10 minutes. (You can do all this in your Kitchen Aid or similar device, if you're luck to have one. OR you can do as me and use the hands God gave you).
4. Cover the dough with a cloth and let stand in a warm place for 1 hour.
This is how much I love hamburgers. HA!The best hamburger I ever tasted was at the local YWAM base in my hometown. I was on a work experience in 9th grade and I helped at the local elementary school. In the class where I helped out was a little American girl. It became my task to take care of her, and help her communicate with her peers, she knew very little Swedish and they knew very little English. As a thank you for helping her in school, her parents invited me over to the base, where they lived, for a BBQ. They made me American hamburgers and I can remember they were YUM! I don't know what they put in them to taste like a little piece of heaven, but they were truly divine.
Hamburgers is such a great thing to throw on the grill for a quick dinner that still tastes delicious. I hate the hamburger patties you can buy in the supermarkets over here, they are so thin and I don't know what they put in them to make them taste like... paper. I love making my own hamburger patties, and with the weekend being just a few hours away I am planing what to eat on Saturday and Sunday. I have to plan for Sunday (lunch and dinner), as all stores are closed on Sundays, which leaves no room for whims of inspiration and creativity. Extremely annoying!!!! Or maybe this is where my cooking skills really are put to the test?!
We're having hamburgers this weekend. Surprised?
As I said I tend to make my own hamburger patties, but I tend to buy the hamburger buns. I hate them almost as much, if not more, than I hate the store-bought hamburger patties. The buns here are DRY! So, to celebrate the good weather (25° C in the shade), and to stay out of the sun for a couple of hours - I'm too far from the ocean for my liking, I am making my own hamburger buns today. Found the recipe in MAISON MAT & VIN.
Before I set them to rest a second time... they grew enormous in those 45 minutes.
This is how they came out. YUM!Hamburger buns
Makes 8 huge buns. I suggest you make 10-12 smaller buns
550 g flour
½ tsp salt
3 tbsp unsalted butter
3.6 dl lukewarm water (37° C)
25 g fresh yeast
1 egg 2 tbsp milk
sesame seeds
1. In a bowl, mix the flour, salt, and butter.
2. In a seperate bowl, dilute the yeast in the lukewarm water. Set to rest for 10 minutes.
3. Pour the liquid into the flour mix and kneed for a good 8-10 minutes. (You can do all this in your Kitchen Aid or similar device, if you're luck to have one. OR you can do as me and use the hands God gave you).
4. Cover the dough with a cloth and let stand in a warm place for 1 hour.
5. Divide the dough into 8 (or however many you decide to make) equal parts, and roll each part into a ball. Line a baking sheet with parchment paper. Place the balls on the prepared baking sheet and press down slightly.
6. In a glass, or small bowl. Mix the egg and the milk. Using a brush, or the back of a spoon, brush the egg mix onto each ball of dough. Sprinkle with sesame seeds. Cover with a cloth and let stand for another 45 minutes.
7. Preheat the oven to 225° C. Bake the buns for 30-35 minutes.
8. Allow to cool before storing in an airtight container.
From my experience these buns do not freeze very well, they become too dry! So you should really try and eat them that same day or any time during the next couple of days.
6. In a glass, or small bowl. Mix the egg and the milk. Using a brush, or the back of a spoon, brush the egg mix onto each ball of dough. Sprinkle with sesame seeds. Cover with a cloth and let stand for another 45 minutes.
7. Preheat the oven to 225° C. Bake the buns for 30-35 minutes.
8. Allow to cool before storing in an airtight container.
From my experience these buns do not freeze very well, they become too dry! So you should really try and eat them that same day or any time during the next couple of days.
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