Poppy seeds spelt bread
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I have made different tests with this recipe: I tried the straight method (raised during the day) or with retard in the fridge, I tried a less wet dough, I tried to bake it directly on the stone, but finally I chose to make a more wet dough and to bake it in pans.The pans helped to sustain the runny dough and to give an uniform shape. The taste of all the different option was of course the same but the structure was different. As for the fermentation, I preferred the dough to raise over night ou...
Rye Sourdough Bread (with retard)
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It is difficult sometimes to have some extra minutes to photograph and write a post about the food I make. Caught between the incredible busy routine and spending some quality time with my kids, there is so little time to dedicate to my passions.Despite of all this, one Sunday, I baked my bread that turned out so spectacular that almost forced me to photograph it.I took the bread out of the oven and brought it in the kitchen to cool it a bit before the photo session. I didn't even finished to or...
Simple lemon tart
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I find myself lately quite often opening the door of a fast food shop for the lunch break. This is mainly due to the lack of time to cook at home for the lunch as well. Fast food indeed, but not any shop, I chose mainly the ones with organic and fresh food.One day, after picking a salad or a sandwich, my eyes were falling on a tart, strategically placed near the queue formed before the pay. As you can imagine, I am talking about a lemon tart. That day I picked one piece. The next day, the story ...
Pizza in a wood fired oven
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My adventure with pizza is not really new at all. 20 years ago I remember my mother trying to make pizza at home at my request. It was a dough bought from the bakery, on top of which we were laying some yellow cheese and ham. Everything was baked in the oven and we were adding a lot of ketchup on top to give it a taste. Oh... what a fake pizza we were eating back then ....Later, when I had my own bread machine I was so excited to revisit the pizza recipe. I learned in the meantime that for pizza...
Durum sourdough bread
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? ? After 8 months of exercising to bake bread in the a wood fired oven, I finally arrived to have a good looking bread. I have tried many options in my desire to reach to a bread that is opening its heart to me. I was close sometimes but far from having a perfect good looking bread. Each time, the breads were eaten completely and never thrown away no matter how good looking they were.When I bought the wood fired oven I expected to be a bit more difficult to bake bread but 8 months seemed ridicu...
Multigrain sourdough bread
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Together with this batch of bread I baked another one, the Multigrain bread. They are 2 breads with almost similar ingredients but the raising agent is different: one made with sourdough and one made with yeast. The breads were baked together, at the same temperature in the wood fire oven. My oven is not that big and I usually bake only 3 breads inside, but this time I managed to squeeze 5 breads inside: 2 rounds and 3 oblongs. I have already told the story about the burning breads experience I ...
Multigrain bread
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With many people in my house for the holidays, the bread was quickly gone these days. I usually bake one batch of bread per week, but when we are many, I have to bake more, at least double. I had then the idea to raise 2 type of breads in parallel with similar but not identical recipes. One with sourdough, put to raise the evening before and the second, a straight dough with yeast. This is the one with yeast. The other one I'll post soon, together with an interesting comparison between the 2. I ...
Baked doughnuts (version 2)
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I want doughnuts! This is what I heard quite often lately from my daughter, so here I am. I have a sandwich maker that knows to make also nice doughnuts and this is the way I did these ones. A healthier way compared to frying them in hot oil. But if you do not have such a device, frying them is an alternative. My daughter wanted absolutely to decorate them and instead of making a glaze and she was so happy to play with sugar paste. The decoration is exclusively made by her and I can only be prou...
Perfect meringues
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I have to confess. When it comes to sweet treats my weakness is called meringues. I have this weakness since childhood. I have struggled then so many times to make them right and all of the times I was ending up with some sticky, brown on the surface meringues. They were tasty but they were all the time sticking to my teeth.At a certain moment I simply gave up. Then, one day I manage to make them well. Here? is the recipe.Since then, I tried the exact same recipe many times and I simply couldn't...
Baked doughnuts
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When my sandwich maker died, I chose to buy a more versatile snack-grill with interchangeable trays. You can cook waffles, doughnuts, biscuits, sandwiches, bread, meat or whatever you may think of. Of course this was just a caprice I did for myself but it turned to be very practical. No big trays to wash manually, just 2 small ones that can be cleaned in the dishwasher. Overall it takes a bit more time to bake them all but I get such nice shapes that you can eat the food with your eyes.I will no...
Peruvian Shrimp with Aji Verde Sauce
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This Peruvian inspired shrimp is currently one of my most requested dishes and by most requested, I mean that people basically command me to make this for dinner when they come over. The aji sauce is usually served with rotisserie chicken but I like with everything from french fries or roasted potatoes to fish. The herb marinated shrimp cooked in lots of butter puts this rich sauce right over the edge and the drizzle of crema de rocoto complements all that richness with a hit of acidic heat.? Th...