Hamburger buns

For 5 buns

  • bread yeast
  • 200ml of milk
  • 300g of flour
  • 5g of slat
  • 10g of sugar
  • 1 egg
  • sesame gra
  • Heat slightly the milk and put the sugar and yeast and let rest 30mn
  • add the flour and mix all together
  • add the salt and mix until the dough is well elastic
  • let rest for 30mn
  • fold the outside of the dough in the inside, form it as a ball and let rest 30mn
  • put in the fridge for 1hr
  • divide the dough in 5 regular balls and form the small bread by using the tip of your fingers and folding the outside inside at the bottom to me them round
  • let rest 30mn
  • heat up the ovean at 250C with a metal mold at the bottom
  • I usuall put the bread on a pizza stone to bake it but you can leave it on the oven tray if you don’t have
  • when the oven is warm, put the bread inside and a glass of cold water in the tray
  • bake for 20mn with heat on bottom only, no ventilator
  • reduce heat to 220C and bake an other 10mn with heat on top and bottom. Keep an eye to ensure it doesn’t burn
  • leave an tother 10mn with heat only on bottom to ensure they keep golden color
  • when fully cooked double check by knocking the bottom of the bread, it should sound “light”, not easy to describe
  • Let cold on a tray and cut before making your burger

Round-up bread

Yes! Finally it raised and cracked up, it’s beautiful i think and much better than the last two I did.

I changed slightly the recipe but i’ve done more or less the same steps so i’m not sure which elements made it work. Let’s see if I can reproduce it this week with the same success.

  • 200g of flour w360 from ElAmasadero (harina de fuerza)
  • 100g of flour w160 from ElAmasadero (Harina panadera ecologico)
  • 150g of ordinary flour from ElAmarsadero (Harine de resposteria)
  • 345g of lukewarm water (approx 28°C)
  • 6,5g of fresh yeast
  • 10,5g of sugar
  • 1 tablespoon of honey
  • I diluted the yeast in the lukewarm water
  • Added the flours, salt and honey together then the water
  • Mix everything together with your kitchenaid and knead at speed 1 for arround 10mn
  • Take the dough and fold it in two and then again in 2 or 3 by stretching the dough and knocking it on the kitchen top. Rest for 15mn under a kitchen cloth
  • Repeat above step.
  • Repeat again but then leave the dough to raise in a big bowl in the fridge overnight. I use plastic film over the bowl
  • Take the dough in the morning and stretch it 4 or 5 times in the center and let rise about 1hr in a bowl under a cloth
  • Pre heat the oven at 250°C (each oven is different, this works for mine, you need to know your oven)
  • Put a metal tray at the bottom of your oven and when you will put the bread to bake, pour a glass of cold water to make steam
  • Leave the heat only at the bottom without ventilation
  • I put the bread on a round stone that I bought for the oven for 20mn
  • I removed the tray of water and decrease the heat to 220°C and put the heat on top & bottom for 15mn
  • After 15mn I put a kitchen foil on top of my bread as it goes too fast otherwise and decrease at 210°C
  • I put back the heat at the bottom only for an other 20/25mn
  • Let it cool on a rack

tips: I love fresh bread, so as soon as it’s cold, I cut it and freeze it. Then at every meal I get a piece of bread and put it in the toaster and then I get fresh bread everytime. Yummy!

Tarte Tatin

You probably know the different stories about the tart tatin. The sisters Tatin who lived 200km south of Paris made this tart once by mistake having cooked the apple to much and decided to put the pastry on top. When they turned down the applie pie, they have realised suddenly that the tart was beautiful and their customers loved it.

It isn’t difficult to make, you just to find the right balance between a well colored caramel and not cooking the apple too much so that they keep their beautiful shapes.

Ingredients

  • 300g of sugar
  • 1kg of apple (more or less, depends on your mold size)
  • 150g of butter
  • 1 brisée or sugar pastry
  • In a mold that can go in the oven after, melt the sugar in order to make a caramel sauce.
  • When the sugar starts to slightly get brown, put the apple cut in half straight up and very well organised. Think about it when you will turn over, they need a perfect alignment. Make sure to force the apple in, they should not move or slip
  • Cook the apple for 10mn
  • Some people turn the apple down, I don’t.
  • Add the pastry on top and make sure that you fold the border in so that the caramel doesn’t get away when in the oven
  • Cook in the oven for 40mn until the crust is gold cook.
  • Turn upside down the tart when it’s still hot to avoid the carmel to stick, be very careful doing so as the caramel will escape while you turn it over.

Bread, for the weekend

This time the bread wasn’t the best looking, it didn’t crack up in the oven as i wished or as the other bread i did a few days ago.

It’s actually not that easy to make bread, making the dough isn’t difficult but finding the right way to ferment, raise, form and bake is the hardeest i think.

The inside was not bad and the taste and texture was great to eat actually so I’m still happy and will give more tries since we are stuck at home for the quarantine.

Sun-dried tomatoes & chicken risotto

Let start by doing a home made broth, it will be much better than the tetrabrick one.

  • 1 onion
  • 1/2 leak
  • 1 branch of celery
  • 2 carrots
  • 1 red bell pepper
  • Salt, pepper, cumin
  • Water

Put all vegetables in 1,5l of water and boil for arround 30mn. Reserve

Now time to prepare the rice (for 2 persons)

  • 1 glass of Risotto rice or any round rice that you have will do
  • 1 garlic glove
  • 1/2 onion
  • 1 glass of white wine
  • 3 or 4 sun dried tomatoes
  • some smoked ham (not mandatory but i had it so I added it)
  • Chicken filet cut in big chunk
  • Olive oil
  • Parmesan cheese

Let’s go for it

  • In your Le Creuset cocotte or any casserole of your choice, heat up the oil and fry gently the chopped onion and the garlic.
  • Cook the chicken until done and reserve
  • Add the sun-dried tomatoes finely chopped and stir a few minutes
  • Add the rice and stir without stopping at low heat for 2mn
  • Add the white wine and stir continously
  • Once dried up, add some broth and stir
  • Continue to do so until the rice is ready, arround 20mn.
  • Add the chicken in the last 5mn to make sure it’s warm
  • Once ready, add the parmesan cheese and serce immediately

Enjoy!

Crusty bread

Bread is not really my strength actually. But I won’t give up of course.

This time I tried a recipe of ayose that you can find on his Instagram

What do you need?

  • 250g of flour (standard)
  • 250g of flour T300
  • 340g of lukewarm water
  • 6g of fresh yeast
  • 10g of salt
  • 1 spoon of honey

Dilute the yeast in the lukewarm water

Mix the flours, add the water, salt and honey.

With your hand or your kitchen robot mix the ingredients well together.

Fold 4 times from the outside to the inside and let rest under a clean kitchen towel for 15mn. If your kitchen is not warm, let it raise in the oven at 30 degrees without ventilations. For me it worked really well.

Repeat twice and then let the dough rise in the fridge for 12/24hrs. Cover the dough bowl with kitchen film.

Take the dough out of the bowl and do 5 fold from outside to the inside. Form a ball with your hand by turning the dough gently on the kitchen surface.

Make some cut with a cutter or sharp knife. Let raise 1 to 2hrs. If you see that after 1hr it stopped to rise then you can put it in the oven. If your kitchen is cold, you can make it to raise in the oven at 30 degrees without ventilation.

Heat the oven at 250•c and put a tray at the bottom of the oven. When putting the bread in the oven, pour a glass of water in the tray to make humidity and leave the heat from the bottom of the oven only. Bake 20mn

Remove the tray, decrease to 220•C and put back the heat on top and bottom for 30mn

Check depending of your oven if you need to decrease temperature or change from top/bottom heat to bottom only

Let the bread get completely cold before cutting it. Let it rest on an oven rack.

Chicken Korma – Cooking the Chef Asma Khan

Volvemos este mes con una una nueva propuesta 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 Asma Khan, una chef india de Calcuta que se mudó a Inglaterra. Se puede ver un episodio de Netflix con ella en Chefs Table.

Me encanta la comida india y su punto picante. Hace tiempo viajé a Bangalore, India, por trabajo y fue una experiencia un poco chocante, tanto su comida picante cómo los lugares no turísticos.

Como me encanta el pollo Korma, he pensado probar una receta suya y resultó deliciosa. Me faltó solamente el pan indio para comer con el plato, pero no tuve tiempo de hacerlo.

INGREDIENTES

  • 500g de yogur griego.
  • 1 cucharadita de ajo en polvo (o mejor en pasta si tenéis).
  • 2 cucharaditas de jengibre en polvo (también mejor en pasta si tenéis).
  • 8 trozos de pollo (yo he cogido muslos sin huesos pero suele ser con huesos).
  • 2 cucharadas de leche entera.
  • Azafrán (cómo no tenia lo remplacé por una hoja de laurel).
  • 6 cucharadas de aceite de oliva.
  • 2 cebollas.
  • Garam masala en polvo. Solo encontré eso. La receta original contenia Indian bay leaves, 1 x 2½ cm pieza de cassia bark, 3 green cardamom pods y 1 clove.
  • 1 cucharada de cilantro en polvo.
  • ¼ cucharadita de chili.
  • 1 cucharadita de sal.
  • 2 cucharadas de almendras en polvo.
  • 1 cucharada de azúcar moreno.
  • 2 cucharadas de coco deshidratado o almendras si no tenéis.

RECETA

  1. Mezclar el yogur griego con el jengibre y el ajo y reservar media hora.
  2. Esperar unos 20 min antes de seguir la receta.
  3. Añadir el pollo en la marinada de yogur y dejar reposar en la nevera en un recipiente hermético.
  4. Calentar la leche en el microondas 15 s y añadir el azafrán si tenéis o las hojas de laurel como hice yo.
  5. Calentar el aceite en un wok y sofreír las cebollas cortadas en rodajas finas hasta dorar.
  6. Quitar y reservar.
  7. En el mismo wok, añadir el masala, mezclar con el aceite que queda y añadir el cilantro.
  8. Después de 1 min, añadir el pollo con la marinada de yogur.
  9. Remover y cuando esté caliente, añadir el chili, las cebollas y la sal. Bajar el fuego, tapar y dejar que cueza unos 35 min.
  10. Parar el fuego, añadir el azúcar, la leche infusionada, las almendras y el coco. Remover.
  11. Servir con arroz basmati.

Bon apétit

Banana bread – Cooking the chef

Este mes las chicas de Cooking the chef, ya tenéis que conocer muy bien el concepto si visitáis mi blog regularmente, nos traen un chef panadero: Daniel Jorda.

Este chef tiene una panadería en Barcelona y ha publicado unos cuantos libros.

Estos dias estoy enfocado en hacer pan, o mejor dicho en intentar hacer un buen pan. Pero como no tengo mucho tiempo para encontrar una receta de pan tradicional, he escogido la receta del ‘banana bread’ porque me recuerdo que mi amiga Elwira, de Comfydays blog, había hecho uno delicioso.

La verdad es que el mío estaba bueno, pero creo que le faltaba algo de sabor. Tendré que comparar las recetas para entender la diferencia.

Aquí os dejo la receta y unas fotos para que observéis lo fácil que es hacerlo.

Ingredientes:

  • 225g de plátano maduro
  • 225g de azúcar moreno
  • 50g de miel
  • 225g de huevos
  • 175g de harina blanca
  • 175g de harina integral
  • 3g de canela
  • 1g de nuez moscada
  • 2g de vainilla
  • 3g de sal
  • 20g de levadura
  • 125ml de leche
  • 25g de aceite de girasol

La receta:

  • En un bol, en vuestra thermomix o robot de cocina, mezclar los plátanos, el azúcar y la miel a velocidad 4, durante 20s (Thermomix).
  • Luego añadir los huevos y mezclar otros 30s a velocidad 4.
  • Añadir las harinas, la sal y la levadura, mezclar 1min a velocidad 3,5.
  • Añadir la leche, el aceite y las especies y mezclar 1min a velocidad 4.
  • Versar en un molde y cocer en el horno 30min a 180°C. Cómo siempre, depende un poco de vuestro horno.