Bread like a cake…
A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…
Topped with almond slices, cinnamon, sugar.
I’ve let raise too much before baking, but only the shape is affected.
It’s even better the next days… if there is some left.
As the title says.
A warm Spanish soup today :
This month :
Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!
Besides the classic (with a complicated broth), there was an asparagus version that I’ve preferred.
I combine the 2 recipes and changed… well, here is my broth, based on a grilled onion, with stalks of turnip, cloves, laurel, thyme, rosemary, a dry mushroom and chick peas.
In the South of France, this type of simple bread soup existed too. Particularly aigo boulido in Provence, so my impression is garlic is the main ingredient.
It’s the season of frozen green asparagus. Always.
The soup with the bread.
Poached quail egg. A similar soup with one egg is called “bouillabaisse borgne” one-eyed bouillabaisse.
So we have a 4 eye monster soup.
Mmmm, it’s very filling.
A delicious brioche sweet bread, ideal fruity treat for the season.
It’s garnished with one of these superb akibae apples.
To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk
It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.
On top, sliced almonds, sugar, cinnamon.
Really, be patient, as it gets so much better a whole day after baking.
Chinois, it’s Chinese people, it’s over-complicated language, that’s it, just this cake.
Te recipe is secret… Even myself, I don’t know what I put in it.
another chinois
Yes, that changes each time.
Yum….
GOURMANDE in OSAKA 