Posts Tagged ‘ sesame ’

Cheese Sesame Sticks

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The weather here  is finally shown it’s mercy by going down a little. Now,  it’s not to hard for me to start to have good baking days again.

I tried this Nigella’s recipe that suggested a nearly authentic result of Viennese but in a much quicker way. I had some Parmigiano-Reggiano that I want to finish  use and Iwant to make something buttery to nibble, so cheese sesame sticks came in mind.

The result was good, but.. it’s not the real thing, I guess the method on how you distribute the butter in the dough kind of play a big role on the final taste.  I was happy, but next time I going to stick to the old method of making Viennese.

Also I’m sending the sticks to the YeastSpoting over at Susan of  WildYeast

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Food Processor Danish Pastry
Resource: How to Be a Domestic Goddess- Nigella Lawson
 
Ingredients
 
60ml warm water
125ml milk, at room temperature
1 large egg, at room temperature
250g white bread flour
7g (1 sachet) dried yeast
1 teaspoon salt
25g caster sugar
250g unsalted butter, cold, cut into chunks
 
Directions
 
Pour the water and milk into a measuring jug and add the egg, beating with a fork to mix. Put aside. Put flour, yeast, salt and sugar in a food processor and give a quick whizz, just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visitble chunks of at least 1cm. Empty the contents of the food processor into a large bowl and quickly add the contents of the jug. Fold the ingredients together, but don’t overdo it; expect to have a gooey mess with some butter lumps pebbled through it. Cover the bowl with plastic wrap, put in the frige and leave overnight or a few days.
To turn it into pastry, take it out of the fridge, let it get to room temperature and roll it out to a 50x50cm square. Fold the dough square into thirds, like a business letter, turning it afterwards so that the closed fold is on your left, like the spine of a book. Roll out again to a 50cm square, repeating the steps above 3 times. Cut in half, wrap both pieces and store in the fridge for 30 minutes before using, or the freezer to store.

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Pandan Shades Sesame Seeds Macarons and Express Chocolate Mousse

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Instant craving for something made out chocolate is typically my sweet habit (yes, I’m a chocoholic, who isn’t?)… Nigella Lawson’s show brought this express chocolate mousse to my attention and I knew then  I had to make it right away.

While licking my spatula clean, I had a thought that it would be great with some macarons, so why not make macarons too?… great idea isn’t it? Well, the execution was another thing… I learned my lesson the hard way, that express doesn’t  have to mean rushing… I wanted the macarons to be done quickly, added  a pinch of salt in the egg whites to rise quickly, and my macarons came out dry without leg..(either from the salt or me changing the brand of the powder sugar)… my first macaron disaster

Then I had to wait until the next day, because I didn’t have enough almonds to start a new batch.  The next morning I bought some almonds and the old brand powder sugar, so the second time it has to work, hasn’t it?…I was already smiling when I saw those frilly legs coming out, but not to long… because then the tops started to crack. Arrrgh…I think it’s the weather or I’ve lost my “macaronage” touch (yeah…blame it on the rain).

That was the second disaster… but I’m not a quiter… I just had to eat my chocolate mousse with some macarons, so the third batch went to the oven… and.. finally I can be happy :)

 

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I used the macaroon recipe from the best food blog 2008, I used 30 gr of sesame powder and 80 gr almond meal, with the colouring, instead of mixing it all  the way through, I just folded it a couple of tuns to leave shades kind of colour.

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Nigella’s Express Chocolate Mousse

Ingredients

  • 150g mini marshmallows
  • 50g soft butter
  • 250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
  • 60ml hot water from a recently boiled kettle
  • 1 x 284ml tub double cream
  • 1 teaspoon vanilla extract

Directions

 
 
  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
  3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!
   
   

Mahlab Lavash Crackers and Sun Dried Tomato Tapenada

Savory Challenge???!!! Oh…No, bring back my chocolate ganache… LOL ….just kidding! my son ate most of the crackers quicker than my eyes could see ;)

I added  Mahlab  into my rolling doug..mmmh… salty-sweet, nutty with cherry fragrant, made some with out springkles and some with cumin seeds and sesame seeds springkles.

The dip was  a real challeng, as I am a “creamy” person… what I have to make that is completely vegan? leaning towards guacamole… but… nah.. I had some sun dried tomatoes in my pantry, so I made Tapenada :)

This month challenge is hosted by Natalie from Gluten A Go Go and Shel, of Musings From the Fishbowl

Recipes

Lavash Crackers

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel doughsatiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

6.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

7.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

Tapenada

Ingredients

  • Pitted black olives, salt-cured but unflavored
  • Sun-dried Tomatoes
  • Basil leaves
  • Mild extra-virgin olive oil
  • Salt and pepper to taste

Directions

Mash the olives, basil leaves and tomatoes with a mortar and pestle, marble by tradition. The rule of thumb is a little more olives than tomatoes and basil, but adjust according to taste. Add very little salt and pepper. Drizzle in the oil until creamy.

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