trecce dolci con pasta madre

Ingredienti:

350 gr di farina
120 gr di pasta madre
80 gr di burro
100 gr di zucchero
1 uovo
190 di latte tiepido
1cucchiaino di sale
1 cucchiaino di miele

Preparazione:

Rinfrescato il lievito, ne prendiamo 100 gr,  lo mettiamo in una ciotola e lo sciogliamo con il latte a temperatura ambiente, uniamo lo zucchero e il miele. Aggiungiamo anche la farina e mescoliamo bene a questo punto inseriamo l’uovo leggermente sbattuto e per ultimo il burro che deve essere assolutamente a temperatura ambiente.
Continuiamo a lavorare fino a completa incordatura. A questo punto mettiamo su spianatoia e formiamo una palla e lo facciamo lievitare in una ciotola o semplicemente coperto al caldo per 3 ore.
Trascorso il tempo indicato, prendiamo l’impasto, lo schiacciamo leggermente, formiamo un rettangolo, facciamo finta di dividerlo in tre parti uguali quindi mettiamo la parte laterale verso il centro, sovrapponiamo anche l’altra parte, quella opposta, e pieghiamo su se stesso.
Facciamo lievitare un altra ora. Trascorso il tempo indicato riprendiamo l’impasto e procediamo con la spezzatura.
Ho lasciato lievitare per 6 ore e prima di infornare in forno caldo a 180 gradi per 35 minuti, ho spolverato con latte e tuorlo d’uovo….
Una volta freddi, ho spolverato con zucchero al velo.

Strudel

1 etto di farina-1 cucchiaio di olio-un pizzico di sale più l'acqua(gasata e ghiacciata)necessaria ad un impasto morbido.Puoi ovviamente raddoppiare o triplicare le dosi a seconda di quanti strudel vuoi fare;la quantità che ti ho indicato è per uno strudel.

Metti la farina sul tagliere,fai la solita fontana e versaci olio,sale ed acqua.Impasta energicamente e a lungo,deve venire una pasta soda ma elastica..Ungila di olio,avvolgila in domopack e mettila per circa un'ora al caldo.Intanto in una terrina capiente metti:1 etto scarso di uvetta sultanina,2 manciate di pinoli,2 cucchiai di vino bianco,6-7 etti di mele(io uso le renette)tagliate a fettine sottili,2-3 cucchiai di zucchero.Io non metto cannella perchè a casa mia non piace,ma ce ne andrebbe un bel pizzicotto.Mescola tutto molto dolcemente e lascia in infusione finchè è passato il tempo di riposa della pasta.A questo punto stendila su un burazzo infarinato,prima col mattarello,poi mettendo le mani sotto la pasta e tirandola piano piano per assotigliarla il più possibile,senza romperla,dovrebbe diventare trasparente e,se l'hai lavorata con sufficiente energia,non ti creerà problemi(dopo un pò di pratica...)Ungi la pasta tirata sottile con burro o olio e cospargila di pan grattato rosolato nel burro(io rosolo il pane nel burro e poi spalmo il contenuto del padellino con un pennello)lasciando libera la parte superiore della pasta,che spennello con solo olio.Versa sulla sfoglia il ripieno senza la parte liquida e arrotola aiutandomi col burazzo,col quale ti aiuterai anche per adagiare lo strudel nella teglia da forno coperta di carta forno.Io non metto nulla all'esterno.Inforna per circa 35-40 minuti a 180 non ventilato e quando lo ritiri cospargilo di zucchero a velo.

Chocolate Bars

Ingredients

300 g dates (or mixed dried fruit such as apricots, figs and prunes)
1 cup (150g) raw or toasted almonds
1 cup (110g) oats
1/2 cup (100g) dark chocolate chips 
1/2 cup (60g) flax seed meal
1/2 cup (70g) cocoa powder 
2-3 tablespoons honey
2 tablespoons organic peanut butter (you can use any brand you like but make sure it has no hydrogenated oils)

Line a 8.5 by 8.5 inch square pan with a piece of parchment paper so that the paper hangs over the long edges (you can use any other size square pan you may have). Set aside.

In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed. Add dark chocolate chips and flax seed meal and pulse until finely chopped. Place this mixture in a bowl and set aside.

Place dates, honey, peanut butter and cocoa powder into the food processor and pulse until mixture is finely chopped and it comes together nicely. Add previous almond mixture into the food processor and pulse for a few seconds until everything come together.

Press the mixture evenly over the pan and fold excess parchment over the bars. Place a plate to cover the bars, like in the picture, and refrigerate for at least 2 hours.

Transfer the mixture to a cutting board and cut as desired. I keep my bars wrapped in wax paper in the fridge. Unrefrigerated bars are good for about a day or two.

Lemon Drizzle Cake

Ingredients

225g unsalted butter , softened

225g caster sugar

4 eggs

finely grated zest 1 lemon

225g self-raising flour

For the drizzle:

juice 11⁄2 lemon

85g caster sugar

eat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Muffins di Cristina per Bettina

Ingredients

1 1/2 cups ail-purpose flour 314 Cup white Sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable 1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour 1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 200 degrees C. Grease muffin cups or Iine with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup -measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done,

Hot Chocolate Cupcakes

Ingredients:

130g Plain flour

1 tsp baking powder

120 ml hot water

40g cocoa powder

115g butter

150g caster sugar

1 large egg

For topping:

Whipped cream

Mini marshmallows

Method:

Mix together hot water and sifted cocoa powder.

When powder has dissolved, with an electric whisk, beat in butter and sugar. Then add the egg.

Sift in remaining dry ingredients.

Mix together until well blended.

Spoon into cupcake cases and bake for 12-15 mins on 200oC.

When cupcakes come out the oven, leave for a minute, then place mini marshmallows on top.

When cupcakes have cooled completely have fun squirting whipped cream on top for a real indulgence!

Enjoy with a cup of tea… or even a hot chocolate!

Bolo de Laranja - Portuguese Orange Cake

Ingredientes:

2 laranjas pequenas ou 1 grande

4 ovos

1 chávena de óleo de girassol

2 chávenas de açúcar

2 chávenas de farinha

1 colher de sobremesa de fermento

Cobertura:

• 1/2 xícara (chá) de água
• 1 xícara (chá) de açúcar
• 1 tablete de chocolate meio amargo picado
• 3 colheres (sopa) de manteiga

Preparação:

No liquidificador coloque os ovos, a laranja cortada em 4 e retirados os topos, o óleo e o açúcar.

Misture durante uns minutos. Num recipiente coloque a farinha e o fermento. Junte o preparado do liquidificador àfarinha. Unte um forma de buraco com margarina e farinha. Coloque aí o preparado ...e leve ao forno a 180ºdurante 45 minutos. Faça o teste do palito e, se estiver cozido, desenforme e decore a gosto.

Ponha no liquidificador o chocolate e a manteiga. Batendo na velocidade baixa despeje, a calda quente, em fio. Bata até ficar uma mistura lisa. Deixe amornar e, com uma faca, cubra o bolo.

Ingredients:

2 small oranges or 1 big

4 eggs

1 cup of vegetable oil

2 cups sugar

2 cups flour

1 tbsp baking powder

Put the oranges cut in four in the mixer with the eggs, sugar and oil. Mix for a few minutes until the oranges are well chopped. Add the rest of the ingredients and mix again. Bake in a preheated oven at 180C for 45 min

Chinese Pork Fillet With Noodles

Ingredients

3 tbs dark soy sauce

2 tbs Schwartz Perfect Shake Chinese 5 Spice Special Blend

2 tbs sesame oil

2 tbs honey

Zest and juice of 1 orange

450g (1lb) pork fillet

1 tbs oil

1 courgette, cut into batons

2 carrots, cut into batons

½ bunch spring onions, sliced lengthways

275g (10oz) noodles, cooked according to pack instructions

Soy sauce to serve

Method

1. Blend the soy sauce, Perfect Shake Chinese 5 Spice Special Blend, sesame oil, honey, orange zest and juice together in a large bowl. Add the pork fillet and coat evenly in the marinade. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.

2. Stir fry starting with the pork and adding all the other ingredients

Macine

INGREDIENTI: 500g di farina 00; 50g di fecola; 150g di zucchero a velo; 100g di burro; 100g di margarina; 1 uovo; 5 cucchiai di panna; una bustina di zucchero vanigliato; una bustina di lievito; un pizzico di sale. Lavorare insieme gli ingredienti, stendere una sfoglia alta 7 mm circa e con un bicchiere infarinato sull'orlo, tagliare i biscotti. Cuocere in forno a 180° C per 10-15 minuti, su una teglia imburrata.

Traditional Scottish Carrot Cake

225g wholemeal flour
225g brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil
4 eggs
Half cup chopped walnuts
400g finely grated carrot
Zest of an orange

Ingredients for Icing:
225g icing sugar
85g cream cheese (under half a cup)
One teaspoon vanilla essence (extract)
85g butter (Three quarters of a cup)

Method:
Mix the dry ingredients together and then add the walnuts and carrots, mixing well. Beat the eggs and them and the butter (or oil) and mix well. Pour the mixture into two, one pound rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used.
Bake for an hour in a pre-heated oven at 180C
Make the icing by beating the ingredients together and, once the cake has cooled, decorate the top and the side with the icing.

Granola

Ingredients

2 tbsp vegetable oil

125ml maple syrup

2 tbsp honey

1 tsp vanilla extract

300g rolled oats

50g sunflower seeds

4 tbsp sesame seeds

50g pumpkin seeds

100g flaked almonds

100g dried berries (find them in the baking aisle)

50g coconuts flakes or desiccated coconut

Heat oven to 150C. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.

Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

Syrup version 2

1 teaspoon cinnamon

1 teaspoon salt

3 tablespoons plus 1 teaspoon vegetable oil

85g honey

55g light brown sugar

1 teaspoon pure vanilla extract

Panini al latte

1 bustina di lievito di birra
60 gr burro
460 gr latte
75 gr zucchero
1 cucchiano di sale
650 gr farina

Scaldare appena il latte, unitevi lo zucchero , il burro fuso e il sale, quindi mescolate bene per sciogliere il tutto.

Mettere il lievito nel cestello della macchina del pane, aggiungete la farina ed il liquido. Azionare il programma pizza.
Quando la pasta sara lievitata dividetela in palline da 30 gr l' una. Disporle su una teglia e lasciare lievitare di nuovo. Spennellarli con un uovo sbattuto e cuocerli in forno caldo a 220 gradi per circa 18 minuti.

Brioche Bread

• 1 sachet of fast acting yeast (Briochin in France, not traditional, not de boulanger)
• 500g T45 flour (that's cake making flour, not bread flour)
• 75g castor sugar (sucre cristallisé)
• 1 sachet vanilla sugar (sucre vanillé) or ¼ tsp vanilla extract (not essence, yuk )
• 60g diced butter
• 1tsp salt (keep away from sugar and yeast in the mixing bowl)
• 2 large eggs / 3 medium, beaten in a measuring jug
• 1tbsp orange flower water (eau de fleur d'oranger) (can be replaced with same of rhum) mixed with the beaten eggs
• enough cold milk to bring top the egg mix in the jug to 340ml
The liquid must not exceed 340ml in total.
Bake as a basic white loaf, light crust (as the sugar will brown the top), XLG size. The brioche will rise a lot.

Lavender Shortbread

• 250g very soft butter
• 250g plain flour
• 75g cornflour
• 70g granulated sugar
• 1 teaspoon lavender flowers, dried and ground in a pestle.
• 50g caster sugar (for the top)

1. Preheat the oven to 160C.
2. Mix butter with salt, sugar and lavender.
3. Sift flour and cornflour onto butter and just mix until a smooth dough is formed.
4. Press the dough into a 15cm square tray until flat and even.
5. Bake 40mins until top and bottom are light brown then sprinkle with a thin layer of caster sugar.
6. Cool in the dish and cut into portions with a thin knife when just warm but let it go completely cold before removing from the dish
7. Keep in an airtight container.

Granola Bars

GRAINS:

1 cup rice puffs

1 cup rolled oats

1 cup rolled wheat

1/2 chopped almonds

1/2 sunflower seeds

1/2 cup flax seeds

1/2 cup dried cranberries

GLAZE:

130 g light brown sugar

110 g honey

50g butter (half a stick)

1 tsp vanilla

toast any raw grains in the oven for about 5 min. at 200 C, mixing half-way through

line 13x9 inch pan with baking paper to spread granola in

mix all dry ingredients in very large bowl

heat all glaze ingredients in heavy sauce pan on stove top at medium heat

bring to boil, reduce heat stirring constantly, simmer 2 minutes

pour glaze over dry ingredients, mix well

spread in foil lined pan, smooth flat with back of spoon and your hands

smooth a LOT, as you want the grains to be packed together so the bars don't fall apart!

let sit for 2 hours

remove granola from the baking paper and place on counter, using a large knife, cut into bars

Betta's Party!

Pancakes

Ingredients:

8oz/225g plain flour
1 tsp cream of tartare
1/2 tsp bicarbonate of soda
pinch salt
2 tsp caster sugar
2 beaten eggs
150 g milk
melted butter to grease pan

Cinnamon and Raisins Bread

500 gr strong white flour
1 bag fast active yeast
1tbsp honey
250 ml mil
1 egg
1/2 tsp salt
1 tsp cinnamon powder
1 tsp ground ginger
1tsp allspice
40gr sugar
50gr butter
90gr raisins


Put all the ingredients in in your bread machine starting with the yeast, the flour and then all the rest.
I used the basic programme with raisins, dark crust.

Frollini ai cereali

140 gr di farina integrale di grano
100 gr di farina di grano
80 gr di farina integrale di farro
60 gr di farina di mais
60 gr di farina di fiocchi di riso (fiocchi di riso tritati col macinacaffè)
60 gr di farina di fiocchi di orzo (fiocchi di orzo tritati col macinacaffè)
2 cucchiaini di malto di riso
250 gr di zucchero di canna
250 gr di burro morbido
2 uova intere
Agente lievitante: 1 bustina di lievito per dolci (carbonato acido di sodio) + mezzo cucchiaino di ammoniaca per dolci sciolto in 3 cucchiai di latte

Focaccia

500g strong flour
2tsp salt
1tbsp sugar
380g water
1 and 1/2 tsp fast action yeast

Make the pizza dough in the bread machine ( yeast in first, then flour, then all the rest). You should get a fairly sticky soft dough at the end of the process. Line a baking tin ( mine is about 40x30cm) with baking paper and level the dough on it with a bit of flour ( I don't even use a rolling pin as the dough is so soft). Wet a tea towel and put it over the baking tin with the dough in it. let it rest for about an hour. Heat up the oven to about 220 degrees. In cup mix about 1/2 cup of waterwith a 1/4 of a cup of olive oil and pour it on the focaccia after it has more or less doubled in size. Sprinkle some rock salt and herbs etc al over the focaccia. Bake for about half an hour, it doesn't have to be too golden, just keep an eye on it.