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Category: Featured

Milk bread

I love milk breads or pain au lait. For breakfast it’s perfect with butter and some marmalade. Or for tea time with chocolate also.

This time I followed an other recipe as a base and just changed it slightly. Here is the ingredients I’ve used

INGREDIENTS

  • 290g of flour (230g of standard flour & 60g of W160 bread flour)
  • 125ml of milk
  • 20g of fresh yeast
  • 1 egg
  • 50g of sugar (35g of white, 15g of brown)
  • 5g of salt
  • 70g of butter
  • vanilla sugar

RECEIPE

  • Heat up the milk slightly in the microwave and dissolve the yeast
  • In your KitchenAid or robot, mix the flours, salt and sugar
  • Add the milk & yeast, mix, and then add the egg and continue to mix the dough until all ingredients are well mixed
  • add the soften butter and continue to mix for arround 10mn at low/medium speed.
  • Let the dough rest for 30mn, cover with a fabric
  • Mix again for an other 5 min
  • Put the dough on the kitchen top and form a ball, add a bit of flour in hands & kitchen top as it will be sticky
  • let it rest for 30mn
  • Work the dough like you would do for bread by bring the side of the dough in the center and form a ball.
  • Put it in the fridge over night
  • the day after, take the dough out of the fridge, remove from the bowl and let it get to room temperature for 30mn
  • Work the dough again a few minutes by bring the side of the dough in the centre and putting pressure forming a ball
  • Let it rest for 1hr
  • Cut arround 8 small pieces of 65g, can be even smaller if you prefer. Form small ball and shape them in a tube shape
  • Put them on kitchen oven paper with a lot of space in between as they will triple size at least.
  • I usually put them in the oven at 30°C so help rise for 1h30.
  • Apply egg+milk to give them a nice color, make sure not leave excess and apply carefully. Make small cuts on top with a sharp knife
  • Then get them out, heat up the oven at 170°C using the bottom sole only
  • Once warm, put the tray in the oven, bake for arround 10mn, then add the top & bottom sole in your oven and bake an other 5mn checking that they get the right color, it goes fast, keep an eye on it
  • Let them cool down on a rack & enjoy them as you wish.

I usually cut them in half and freeze them. Then I take only what I need for every breakfast. It keeps them ultra fresh & soft.

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Tarta Amandine de pera – Cooking the chef: Julie Andrieu

Una de mi tarta preferida es la tarta Amandine, o Bourdaloue. Se llama asi en Francia. Pera y almendras. Aunque la receta de Julie Andrieu tenia tambien praline, yo no lo he puesto porque no tenia.

Hace mucho tiempo que no habia participado al reto de Cooking the Chef. Como cada mes, habrá que cocinar una receta de un chef famoso, o inspirarse en una de ellas. Este mes, April & Aisha nos acercan a Julie Andrieu.

INGREDIENTES

  • Masa brisée (es muy fácil de hacer la masa pero tenia una en la nevera así que no la hizo)
  • 3 peras
  • 80g de almendras en polvo (o almendras enteras, en la thermomix se puede hacer en polvo en 2mn)
  • 50g de azúcar (15g de azúcar moreno, 35g de azúcar blanco)
  • 1 sobre de azúcar vainilla
  • 50g de mantequilla
  • 1 huevo
  • 30cl de crema

RECETA

  • Calentar el horno a 180° y hornear la masa de la tarta durante unos 12mn
  • Pelar las peras y cortarlas en 2
  • Preparar la crema de almendras: mezclar las almendras en polvo, el azúcar, la mantequilla fundida, la crema y el huevo.
  • Aplicar una capa de la crema de almendras con una espátula en la tarta, y colocar las peras en el medio como si era una flor.
  • Si tiene almendras en rodajas finas, se puede añadir encima antes de hornear.
  • Hornear durante 30mn.

Bon appétit

Patatas arrugadas

First of all I love Canarias, I try to go at least 1 week every year in Gran Canarias to spend some time under the sun and to the beach.

Then I love patatas arrugadas o papas arrugadas as they would say there.

Very easy, delicious and quick

INGREDIENTS

  • 300g of small potatoes/papas
  • About 3 handfuls of big salt
  • water

RECIPE

  • Clean carefully the skin of the potatoes, don’t peal them
  • In a large pan, put the potatoes and water until it covers the potatoes, not more
  • add about 2 big handful of big salt, don’t be scared. The potatoes won’t be salty inside
  • Cook for arround 18mn until the potatoes are cooked and water evaporated. If the potatoes are already cooked but some water is left, remove it.
  • Bring back the potatoes on the fire, add 1 handful of salt and keep moving the potatoes by moving/shaking the pan with your hands every minute until the potatoes goes white
  • Eat with mojo that you can find in shops or do it yourself, it’s easy.