Rose petal and cranberry for a romantic panettone


Let’s have a bite of dolce vita

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Blog-checking lines: The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

Yes, the flavor has just been invented. Sweetened dry cranberries, soaked in a little Christmas tea and dry rose petals. I added a little orange blossom water to the dough and that’s all.

Yep, broken. I tried to hang it to dry. Well, never again. LOL.

It’s very “cake-like”, maybe next time, I’ll use bread flour. But besides, it’s delicious for me. I wouldn’t trade it for those industrial ones like M*tt*.

My recipe. I mix in my home-bakery :

For 3 mini panettoni

A
25 cl lukewarm water (or skim milk)
2 ts dry yeast
350 g cake flour
1/2 ts sea salt
B
60 g black sugar
0.5 ts dry yeast
1 tbs orange blossom water
3 egg yolk
90 g softened butter
C
1/2 cup dry sweetened cranberries
prepared tea
dried roses

Day 1 : Mix A and knead. Let overnight.
Day 2 : Add B, knead. Let double. Add C. Let triple.
Bake a 160 degree Celsius.

Bretzelling… (via GiO)

LY

I wanted to eat a few moricettes…
So I baked a whole batch of assorted bretzels.

really many :

Bread dough, with surdough (from the day before). For the malty touch, I add roast wheat …

Read more.

Bretzelling…

I wanted to eat a few moricettes…

Dinner with Moricette

So I baked a whole batch.

Bread dough, with surdough (from the day before). For the malty touch, I add roast wheat germs.

Shaping…

Bath in soda water…

They get out yellow. Add more yellow from egg yolk diluted in water. And bake till they turn brown.

Moricette au sel. I give the French names… I don’t know others. They are also called malicettes, minicettes or spelled mauricettes. I think a company registered the “moricette” brand so other shops had to change. That’s not fair.

Moricette au sesame.

Batons au sesame et pavot.

Noeud au sesame.

I also made balls, a bretzel, a bagel…

This last one is dessert, sweetened with yellow cane sugar. It’s a singer. Yeah, with anise seeds. It’s moricette a l’anis . I wonder if her parents (or her management) gave her the name on purpose.

Making of the flat bread + chausson

The bread was eaten here :

Flat bread and green foul

Made with the help of a home-bakery.
Recipe for about 10 small breads :
Day 1 : Mix 50 g flour and 1 ts of powdered bread yeast, add water. Cover. Let on the counter till next day.
Day 2 : 200 g of whole wheat flour + 100 g of all purpose flour + the yeast mix + water and a little salt. Start the dough program. When it’s over, wait 1 hour. Add AP flour if necessary.
Make balls the size of a golf ball. Let them 10 minutes. Then make flat breads with a wood pin.

For flat bread :
Let them rise 10 minutes. Bake 10 minutes at 220 degrees Celsius.
For popping up bread :
Let them rise 15~20 minutes. Bake 6 minutes at 170 degrees C. Open the oven, add a cup with a few ice cubes. Close and raise at 220 deg. C. Bake 6 more minutes.

Well it’s YOMV (your oven may vary). Mine gives me one flat + one popped up in one batch. LOL.

With the same dough, you can make those “chaussons”.

Let them rise 10 minutes, bake about 15 minutes at 180 deg. C.


Filling : Goat cheese, paprika, green hot chili, cumin seeds, coriander seed.

1 chausson :

Cal 191.5 F2.5g C34.5g P8.3g

Lazy girl’s moloukhia Part 2 … into vegetable magic cream

Here is the my beef moloukhia ! I know it LOOKS weird. But trust me, it tastes fabulous !

I showed you the raw molokheya leaves in the previous post.
So what happened ?
If you don’t speak French, you may have missed a part of the explanations of the video. This was Tunisian Jewish recipe that was brought to France by the family that migrated there. As fresh molokheya leaves are not available, some do the recipe with spinach (texture is different) or from powdered dry leaves.
Note : Harissa is that red chili paste you see in the spoon on the last photo. It’s very hot and tastes of chili and cumin.

His recipe :
-Simmer the rehydrated powdered leaves with the meat, garlic, onion. A little harissa. 1 hour, stir regularly.
-Add water. A little harissa. 1~2 hours, stir…
-Add more garlic and coriander seeds. A little harissa. 1 hour, stir….
And he added merguez sausages that I don’t have.
Stirring 4 hours ? ! He has nothing else to do.
A friend explained me that I could start the leaves, garlic and onion, in olive oil, without water, during 1~2 hours, till it becomes black. But you should stir. for the sake of your pot… I’m too lazy.

My recipe :
Mince the leaves, garlic, 1 onion.
Put that (olive oil, garlic, onion, leaves) 1 hour in the “jam program” of the home bakery machine.
Add meat (finely sliced Japanese beef), 2 cups of water, garlic + milled coriander seeds, a little harissa.

A second time, 1 hour of “jam program” :

Add the salt, necessary water and harissa and reheat in oven.
Served with cumin seed bread, more harissa (if you’re crazy), cherry tomato to refresh the mouth as it is spicy. Eat with the spoon or with the bread.
It can be served with couscous.

So it’s not as dark as when done from powder, or simmered 8 hours.
At the end of the video, he mentions a test. If you can push the soup with the spoon and it comes back quickly, it’s the good texture. Look :

The texture was perfect… difficult to describe, not a soup, not like mashed vegetables, not like jello… in between.

The meal :
Cal : 510 F20.8g C55.7g P24.5g