Day Recipe Food Community

September 14, 2009

Multiseed Milky Roundhouse Loaf

Filed under: Recipes — Tags: , , , , , — @ 4:12 am

 

Seeded Milky Roundhouse Bread

Here I have come up with a lovely soft, delicately flavoured bread which is good for eating fresh with jam or with your dinner, as toast or as sandwiches – it is extremely versatile & slices well. The addition of the honey & the seeds makes it just that bit healthier too!

INGREDIENTS:

  • 3/4 cup warm water 
  • 12 g fast action dried yeast (2x6g sachets)
  • 1 teaspoon white granulated sugar
  • 1 1/2 cups warm fresh cultured buttermilk
  • 2 tablespoons sunflower seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons natural honey, warmed
  • 1 tablespoon table salt
  • 2 tablespoons melted margarine
  • 6 cups strong white bread flour
  • 1 egg yolk, beaten
  • flour, for dusting & kneading
  • seeds, to decorate

 

DIRECTIONS:

  1. Mix the water, sugar & yeast together in a large mixing bowl. Set aside to rest for 5 minutes
  2. Stir in the buttermilk, melted margarine, warmed honey, the salt & 3 cups of the flour. Mix well with your hands or a large spoon.
  3. Slowly add the rest of the flour until you have a workable dough. Depending on the weather & your altitude, you may need a little extra flour.
  4. Knead the dough for 30 minutes, until it is soft (but still firm), smooth & no longer sticky.
  5. Dust lightly with flour & place inside a large, clean plastic bag. Allow to rise in a warm place until doubled in size.
  6. When doubled, remove from the bag & lightly knead to deflate to dough. Once you’ve done this, grease a large bread tin – I like to use a spring-form 12″ x 4″ round cake tin with margarine. Place the dough in the tin & gently push out until it fills the tin evenly.
  7. Cover again with the plastic bag & leave to double in size.
  8. When doubled, brush the exposed dough with the beaten egg yolk & sprinkle your choice of seeds of sea salt over the top.
  9. Place on the middle shelf of a 180c pre-heated oven for 45-50 minutes.
  10. Remove from the oven when cooked and allow to cool completely – takes around 4 hours – before eating / slicing.

 

TIPS:

  1. If you don’t have any buttermilk, you canj mix 2 tbsp of lemon juice with 1 1/2 cups of milk.
  2. Use your favourite kinds of seeds – pumpkin seeds, flax seeds, caraway etc.
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June 26, 2009

White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 11:51 am

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 12 servings.

INGREDIENTS

  • for soup
  • 1lb dried small white beans such as navy or great northern
  • 1lb smoked ham hocks
  • 1/4cup bacon drippings (from1/2lb bacon) or olive oil
  • 2cups chopped onion
  • 2tablespoons minced garlic
  • 1lb tomatoes, peeled, seeded, and diced
  • 4fresh thyme sprigs
  • 8cups chicken broth for corn bread croutons
  • 3tablespoons unsalted butter
  • 1garlic clove, minced
  • 3cups 3/4-inch cubes corn bread
  • 1lb arugula, coarse stems removed
  • tabasco to taste

DIRECTIONS Make soup:
Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

Make croutons while soup simmers: Preheat oven to 375°F.

Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.

Prepare soup for serving: Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender,3 to 5 minutes. Season with salt, pepper, and Tabasco.

Serve soup topped with croutons.

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June 25, 2009

Honey-Oat Bread Recipe

Filed under: Recipes — Tags: , , , — Anna @ 4:40 am

“Never have I tried a homemade bread as light and delicious as the honey-oat loaf at The Green Mountain Inn in Stowe, Vermont,” writes Rebecca Rothaug of Westbury, New York. “With your help, I would like to share this bread with my family and friends.”

Serve slices of this tender, slightly sweet bread with plenty of butter and honey.

Makes 2 small loaves.

INGREDIENTS

  • 1 3/4cups warm water (105°f to 110°f)
  • 1tablespoon dry yeast
  • 3/4cup quick-cooking oats
  • 1/3cup honey
  • 3tablespoons vegetable oil
  • 2 1/2teaspoons salt
  • 5cups (about) all purpose flour1large egg, beaten to blend
  • additional quick-cooking oats

DIRECTIONS Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.

Oil two 8 1/2×4 1/2×2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.

Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additionaloats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

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June 22, 2009

Rustic Bread Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:29 pm

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

Makes 6 to 8 servings.

INGREDIENTS

  • 1 thin french bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
  • 7 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 1/2 hothouse (seedless) cucumber, peeled
  • 1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 1/3 cup diced (1/4-inch) red onion
  • 8 ripe plum tomatoes, cut into 1/2-inch pieces
  • 1 cup halved yellow cherry or pear tomatoes
  • 8 whole fresh basil leaves, coarsely torn
  • 8 whole fresh mint leaves, coarsely torn
  • 3 tablespoons red-wine vinegar
  • 2 hard-cooked eggs, chopped (for garnish)

DIRECTIONS 1. Preheat the oven to 350°F.

2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.

3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

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June 12, 2009

Sour Milk Corn Bread Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 10:48 pm

Makes 1 loaf.

INGREDIENTS

  • 2 cups sour milk
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup all-purpose flour, sifted
  • 1 1/2 cups cornmeal, sifted
  • 1/4 cup shortening melted

DIRECTIONS In a mixing bowl blend the milk with the baking soda. In a separate bowl beat the eggs. Add the salt and sugar. Blend in the milk mixture, flour, and cornmeal. Stir in the melted shortening. Mix lightly but thoroughly.


Pour the batter into a hot, greased shallow baking pan. Bake at 375° for about 25 to 35 minutes or until golden.by Elizabeth McKeon, Ralph Gevirtz, and Julie Bandy,

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June 5, 2009

New England Sausage Stuffing with Maple Corn Bread Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:58 pm

Maple syrup in the corn bread adds a touch of New England to this traditional stuffing. The leftover bread is also nice with scrambled eggs or omelets.

Makes 16 servings.

INGREDIENTS

  • 1pound breakfast-style bulk sausage
  • 1/2cup (1 stick) unsalted butter
  • 1 3/4pounds granny smith apples, peeled, cored, chopped
  • 1pound onions, chopped
  • 4large celery stalks, chopped
  • 1cup chopped celery leaves
  • 9cups coarsely crumbled day-old maple corn bread
  • 4large eggs
  • 2/3cup frozen apple juice concentrate, thawed
  • 1/3cup canned low-salt chicken broth
  • 1teaspoon salt
  • 1teaspoon ground black pepper
  • 1teaspoon crumbled dried sage leaves
  • 1/4teaspoon ground allspice
  • 1/4teaspoon ground nutmeg

DIRECTIONS Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing.

To bake stuffing in turkey:Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish:Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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June 4, 2009

Individual Bread Puddings with Banana Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:33 am

David Ross of Minneapolis, Minnesota, writes: “The bread pudding with banana sauce served at Galatoire’s, in New Orleans, is superb. I’d love to get the recipe. It would be a boon to lovers of bread pudding everywhere.”

Active time: 30 min Start to finish: 1 1/2 hr

Makes 6 servings.

INGREDIENTS

  • for bread puddings
  • 6large eggs
  • 1/2cup sugar
  • 1/2teaspoon salt
  • 2cups whole milk
  • 1tablespoon vanilla
  • 2teaspoons cinnamon
  • 12(3/4-inch-thick) slices from a baguette for banana sauce
  • 2firm-ripe medium bananas
  • 1stick (1/2 cup) unsalted butter, cut into pieces
  • 1/4cup packed light brown sugar
  • 1/4cup light or amber rumspecial equipment:a nonstick muffin pan with 6 large (1-cup) muffin cups

DIRECTIONS Make bread puddings:
Whisk together eggs, sugar, and salt in a large bowl, then whisk in milk, vanilla, and cinnamon.

Place 2 slices of bread in each buttered muffin cup, then divide custard among cups. Let stand, gently pressing down on bread occasionally, until soft and some of custard is absorbed, about 30 minutes.

Preheat oven to 350°F.

Bake bread puddings in middle of oven until golden on top and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer to a rack to cool slightly, about 5 minutes (puddings will sink slightly in center). Remove from pan, then cool on rack until warm, about 10 minutes more.

Make sauce while puddings cool:
Cut bananas crosswise into 1/3-inch-thick slices. Melt butter in a 1-quart heavy saucepan over moderate heat, then add brown sugar and cook, whisking, until smooth and combined well, about 1 minute. Add rum and bananas, then simmer, stirring occasionally, 2 minutes.

Serve puddings warm with sauce spooned over them.

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June 3, 2009

Crackling Corn Bread Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:33 pm

Makes one 10-inch-diameter corn bread.

INGREDIENTS

  • 3/4pound bacon, coarselychopped2cups white cornmeal
  • 1teaspoon salt
  • 1/2teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1 1/2cups buttermilk
  • 1large egg

DIRECTIONS Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 6 tablespoons drippings from skillet. Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.
Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sautéed bacon. Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool. (Corn bread can be prepared 1 day ahead. Wrap in foil; store at room temperature.)

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May 31, 2009

Coco-Bears Favorite Loaf

Filed under: Recipes — Tags: , , , — @ 8:42 am

cocoa-bears-favorite-loaf1

I made this cocoa banana bread for my son who takes after his father in not liking nuts so this version of the bread is smooth. If it were made to my liking I would add 2/3 cup of chopped walnuts (or pecans). To nut or not to nut, the choice is yours. If you want them just stir them in.

MAKES: 1 loaf

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon nutmeg
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 lg eggs
  • 3 very ripe bananas

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour the loaf pan.
  3. In a bowl mix the flour, sugar, cocoa, nutmeg, baking soda and baking flour.
  4. In another bowl mash bananas with an electric mixer and beat in the butter, vanilla and eggs.
  5. Stir in the dry ingredients
  6. Mix well.
  7. Pour into loaf pan.
  8. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of loaf comes out clean.

TIPS:
Add a 1/2 cup (or more!) chocolate chips to the batter just before it goes into the pan.

For true indulgence frost the loaf with chocolate buttercream and place a line of sugar flowers in a line down the center. Space them so that each slice will have a flower.

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May 29, 2009

Rustic Hummus With Herbed Toasts

Filed under: Recipes — Tags: , , , , , , , , , , , — @ 4:37 pm

Here is the way that my family are enjoying hummus at the moment. The herbed toasts add a sophisticated feel to an otherwise basic snack and make a beautiful appetizer at a dinner party.

 

ga-hummus-with-r-b

Serves 4
INGREDIENTS:
  
For The Hummus:
  • 1 can chickpeas (cooked not raw) about 400g, rinsed & drained
  • 2 tbsp sesame seeds
  • 1 small garlic clove
  • 3-4 tbsp lemon juice
  • pinch of salt
  • pinch of ground cumin
  • olive oil
 
 For The Herbed Toasts:
  • 1 wholemeal breadstick
  • olive oil
  • fresh rosemary
 
 
 DECORATION:
 
  • cumin
  • paprika
  • rosemary flower
 
 DIRECTIONS:
 
For The Hummus:
 
  1. Place the garlic, salt & sesame seeds in a food processor. Pulse until smooth.
  2. Add the chickpeas to the food processor & pulse a few times.
  3. Next add the lemon juice & cumin, pulse a couple more times.
  4. Slowly add the olive oil, pulse after each spoonful…..until the hummus is a consistency that you like.
  5. Spoon into a serving bowl – or individual bowls – & sprinkle with a little cumin & paprika & top each bowl with a rosemary flower.
 
 For The Herbed Toasts:
 
  1. Slice your bread stick into thin rounds.
  2. Brush one side of each round with a little olive oil, then sprinkle with a few pieces of rosemary.
  3. Place the bread on a cookie sheet & grill / broil until crisp & golden.
  4. Serve immediately with the hummus.
 
TIPS:
 
  1. Use a tablespoon of tahini in place of the sesame seeds.
  2. To get perfect toast rounds, use a cookie cutter or coffee mug.
  3. If you cannot find any Rosemary flowers, use any other edible flower such as jumping jacks, lavender, elderflower etc.
 
 
 
 
 
 
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