Mini Brioche Rolls (Ina Garten)


 

 

Another Ina favourite of mine is this brioche recipe, I had tried quite a few with very little success, then I saw Ina make them and it all looked easy,  so I made them and haven’t stopped since. I don’t have the brioche  tins so I used my muffin tin, they are buttery, rich and delicious. I also use this recipe to make croissants and cinnamon rolls.

 

 

 

100_0920

                           Place dough into greased muffin tin

 100_0978

 

                           Let rise until doubled in size, brush with egg wash

100_0983

                                  Bake for 20mins

100_0996

                           The rolls with some chocolate filled croissants

 

 2004, Ina Garten, All Rights Reserved

Prep Time:

40 min

Inactive Prep Time:

11 hr 5 min

Cook Time:

20 min

Level:
Intermediate
Serves:
20 rolls

Ingredients

  • 1/2 cup warm water (110 to 120 degrees F)
  • 1 package dried yeast
  • 3 tablespoons sugar
  • 6 extra-large eggs, at room temperature
  • 4 1/2 cups unbleached flour
  • 2 1/2 teaspoons kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 egg mixed with 1 tablespoon milk, for egg wash

Directions

Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.

Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.

Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

Advertisements

White Pizza with Arugula


This recipe was chosen by Andrea of Nummy Kitchen for the Barefoot Bloggers. I have to admit that I didn’t make the dough because there are only 2 of us in the house and my husband won’t eat a pizza unless it has sauce on it, so I made it for myself using  naan rotti, I’m not a fan of goats cheese so I used ricotta,  mozzarella and I always have parmesan in the fridge so I used that instead of the fontina. Thanks Andrea for choosing this recipe as I wouldn’t have tried it otherwise.

White pizza with arugula

Ingredients:

For the dough:

  • 1 1/4 cups warm (100 to 110) water
  • 2 packages dry yeast
  • 1 tablespoon honey
  • Good olive oil
  • 4 cups all-purpose flour, plus extra for kneading
  • Kosher salt
  • 4 cloves garlic, sliced
  • 5 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes

For the topping:

  • 3 cups grated Italian fontina cheese (8 ounces)
  • 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
  • 11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:

  • 1/2 cup good olive oil
  • 1/4 cup freshly squeezed lemon juice
  • Freshly ground black pepper
  • 8 ounces baby arugula
  • 1 lemon, sliced

Directions:

Mix the dough.

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise.

Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough.

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough.

Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough.

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.

TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.

TIP To make sure yeast is still “alive,” or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it’s active.

Mango Banana Daiquiris


 

Mango Banana Daiquiris

This is my first post for the Barefoot Bloggers, it’s the Mango Banana Daiquiris chosen by Veronica of Supermarket Serenade, I’d never made a daiquiris before, it was delicious, thanks Veronica, well chosen. 

 

 

serves 4

2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)

1 ripe banana, chopped

1/2 cup fresh squeezed lime juice (4 limes)

1/4 cup sugar syrup*

1 1/4 cups dark rum, such as Mount Gay

Mango slices, for serving

Place the mango, banana,  lime juice, sugar syrup, and rum in a blender and process until smooth.  Add 2 cups of ice and process again until smooth and thick.  Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.  Chill.

Chocolate Crackles


After all these years I still love chocolate crackles, I recently made these for my daughters 23rd birthday. Quite a few got eaten before I could take a photo.  Who says you have to be a child to enjoy them. This recipe is on the back of the Kelloggs Rice Bubbles  Cereal packet.

 100_0792

100_0793 

Chocolate Crackles

Ingredients:

 4 cups Kellogg’s rice bubbles

1 cup desiccated coconut

1 cup icing sugar

250g Copha, vegetable shortening

3 Tablespoons cocoa

 

 

Method:

In a large bowl, mix the rice bubbles, icing sugar, coconut and cocoa.

Slowly melt the copha in a saucepan over low heat. Allow to cool slightly. Add to rice bubbles mixture, stirring until well combined.

Spoon mixture into paper patty cases and refrigerate until firm.

Makes about 24

Outrageous Brownies (Ina Garten)


 

 

 

 

Outrageous Brownies

 

Outrageous Brownies

                                Cut into 5cm squares, dusted with icing sugar

Brownie with ice cream & cocoa

                               or cut round with a scoop of ice cream & cocoa

Copyright 1999, The Barefoot Contessa Cookbook

This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Another delicious recipe from The Barefoot Contessa, Ina Garten. I make these alot, I cut them into about 5cm squares  or any other shape & then freeze them individually for those days when only chocolate will do. I get about 54 squares out of this recipe

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

30 min

Level:

Intermediate

Serves:

20 large brownies

Ingredients

  • 1 pound unsalted butter
  • 1 pound plus 12 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee powder
  • 2 tablespoons real vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups diced walnut pieces

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

Saffron Rice


 

 

Saffron Rice

Ingredients:

Pinch of Saffron

½ cup warm water

3 cups basmati rice

50g unsalted butter, cut into chunks

 

Preparation:

Put the saffron into the warm water & leave to infuse for about 15 mins.

Fill a large pot with water & bring to a boil, ( fill it about ¾ of the way up only otherwise it will overflow when you put the rice in )

Once the water has come to a boil, add a good amount of salt (this is the best time to salt the rice, as you do with pasta)

Put the rice into the boiling water & give it a gentle stir as it will sink to the bottom,  boil the rice for about 5 mins it should still have the slightest bite to it, drain rice into a  colander.

Return the rice to the same pot, drizzle the saffron over, place the chunks  of butter around the top of the rice,  place the lid on and return to a very low heat and cook for a further 15 to 20 mins. (you’ll know it’s ready when all the butter has melted through the rice).

When done fluff it up using a fork.

Serves 6-8

Because this rice is boiled first there is no need to measure the water, just make sure you have lots of it so the rice can roll freely and not stick together.

If you just want plain white rice, don’t add Saffron, still tastes great.

The rice can be made a day ahead, after draining and topping with butter, just refrigerate,  when ready place on  low heat and finish cooking.

If you’re not in a hurry you can also finish cooking the rice in the oven, just place the rice and butter into a deep oven pan, cover with foil then place in a low oven (100 to 120 celcius)  until you are ready to eat, I’ve done it this way quite a few times and have left it in the oven for over an hour.

 

This goes well with the Lamb & Spinach Curry.

The Foodie BlogRoll


I’ve just been accepted into the Foodie Blogroll, come check it out for yourself, & join over 4500 other foodies.

If you are stuck for inspiration then this is the place to go.

Cya there.