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Soft wraps.

Posted on 24 October 2019

Soft wraps.

Servings

15

Ingredients

500 g strong white bread flour
10 g salt
30 g caster sugar
10 g instant yeast
30 g soft butter
320 ml cold water
vegetable oil for the pan

Servings

15

Ingredients

500 g strong white bread flour
10 g salt
30 g caster sugar
10 g instant yeast
30 g soft butter
320 ml cold water
vegetable oil for the pan

Instructions

Put flour in a bowl with salt and sugar and yeast. Give a quick stir then add butter and three- quarters of the water. Mix and continue adding water until you have a soft but not soggy dough.
Knead the dough for 5- 10 minutes, do not add too much flour for dusting. Put the dough into a bowl, cover and let it rise until it doubles ( up to 3 hours).
Dust the work surface, tip the dough onto it and fold it many times, until all the air is knocked out. Divide in 60 g pieces.
Take the pieces you are not rolling covered with cling film. Roll each piece into a boll then spread it with a rollpin ( they are a little bit hard to spread, the dough tries to " come back" but it's normal).
Heat a pan on fire and grease it with some oil; put one dough round in the pan and fry for 2 minutes. Flip the bread and cook the other side for 1 minute. Stack them one on another.

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Sweet bread buns with chocolate drops.

Posted on 23 October 2019

Sweet bread buns with chocolate drops.

Servings

12

Ingredients

200 g all purpose flour
200 g strong flour
70 g sugar ( up to 100 g to have them sweetier)
80 g soft butter
2 eggs
7 g dry yeast ( 1 bag)
1 pinch salt
50 g water
35 g chocolate drops ( store them in the fridge for 30 min.) ( I used 100 g and they weren't too much!)
1 egg beaten with a little milk to brush

Servings

12

Ingredients

200 g all purpose flour
200 g strong flour
70 g sugar ( up to 100 g to have them sweetier)
80 g soft butter
2 eggs
7 g dry yeast ( 1 bag)
1 pinch salt
50 g water
35 g chocolate drops ( store them in the fridge for 30 min.) ( I used 100 g and they weren't too much!)
1 egg beaten with a little milk to brush

Instructions

Put flours in a bowl Make a hole in the middle and pour the yeast dissolved into the water with part of the sugar. Incorporate some flour and let it rest for about 20 minutes.
Add the rest of the sugar, knead a little and add butter and salt, then knead for about 10 minutes (some less if you use a food processor). Cover the bowl and let the dough rises for about 30 minutes. Coprite l'impasto e lasciatelo riposare in un luogo tiepido per un'ora e mezza.
Add chocolate drops at the dough working it just enough to incorporate the drops. Make 60 g round pieces and put them on a baking tray, letting enough space between them. Let them rise 30 more minutes.
Brush pangoccioli with the egg and milk mixture and bake at 350°C for 20- 25 minutes.

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Kinuskikaka, Swedish caramel cake.

Posted on 17 October 2019

Kinuskikaka, Swedish caramel cake.

Servings

8

Ingredients

For the caramel sauce:

240 ml milk cream
210 g firmly packed brown sugar

To decorate:

some lingonberries

Servings

8

Ingredients

For the caramel sauce:

240 ml milk cream
210 g firmly packed brown sugar

To decorate:

some lingonberries

Instructions

Heat the oven at 355°F Grease a 9 inches round cake pan.
Melt the butter in a saucepan then let it cold. In a bowl whisk together yolks and brown sugar, beat until frothy. Pour in the butter and whisk again then sift in the flour, the almond meal, salt and almond extract. Stir just enough to eliminate all the lumps.
In another bowl beat egg whites, when fluffy add cane sugar, little by little, until you have a smoothy and shiny meringue. Fold in the meringue into the cake batter, then pour the batter into the cake pan.
Bake for 30- 40 minutes. Remove the cake from the oven, let cool, then remove the cake from the pan.
To prepare the caramel: bring milk cream and dark brown sugar to a boil then reduce heat and let it simmer for about 40 minutes. It is ready when it sticks to a spoon.
Let the caramel cool a little but not too much or it will be to thick to be spread on the cake. Cover the cake with the caramel and decorate with lingonberries.

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Boxty bread.

Posted on 4 May 2019

Boxty bread.

Servings

4

Ingredients

200 gr floury raw potadoes
200 gr floury boiled and mashed potadoes
200 gr self- raising flour
1 teasp salt
30 gr lard or butter
75 ml milk

Servings

4

Ingredients

200 gr floury raw potadoes
200 gr floury boiled and mashed potadoes
200 gr self- raising flour
1 teasp salt
30 gr lard or butter
75 ml milk

Instructions

Preheat the oven at 390°F. Coarsely grate the raw potadoes, put them in a clean teacloth and squeeze until all the water is extracted.
Put in a bowl all the ingredients and add milk slowly, you may not need all the milk. You have to have a sticky loaf, put it on a baking tray lined with baking paper and make a cross cut with a knife to have four quarters.
Bake for about 40- 50 minutes until golden brown. Serve warm or opened and toasted.

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Spring onion & red chili cornbread.

Posted on 17 April 2019

Spring onion & red chili cornbread.

Servings

5

Ingredients

Servings

5

Ingredients

Instructions

Preheat the oven at 225° F and grease a tin. Mix all the ingredients together, pour the batter into the tin and bake for about 30 minutes.
Let the bread cool then remove from the tin. Cut in chunks or slices ( it's quite crumbly), tast it a little if you want and pair it with soups, grilled meat or whatever you like.

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