- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp salt
- 1 3/4 tsp dry yeast
- 2 small tbsp sugar
- 1 cup lukewarm water
- 2 tbsp oil
Mix 1/2 tsp sugar into the water, sprinkle the yeast over top and let it sit for 5min (until there is some sign that the yeast is alive).
Mix the dry ingredients, then add the yeast mixture and oil and knead for 8-10min (e.g. in stand mixer).
Coat the dough with a little oil, cover and let rise for 2 hours (double in size).
Punch down, make loaf (e.g. in loaf pan, or free), let rise for 1 hour.
35min in 375F oven. Sounds hollow when you knock on it if it’s done.
Use male flowers just before or just after they opened. Remove all but 1cm of stem, remove the green sepals with spikes on them, and the pistil. If the flowers have been open, they are more likely to have an inhabitant.
Dip the flower in beaten egg, let the excess drip off, then toss in flour and shake off the excess.
Fry gently in oil, so that it takes about 3-4min per side to get just before golden brown.
- Greens from several radishes (enough to overfill the frying pan)
- 1 small onion
- ~2 tbsp butter
- ~1/4 cup cream
- ~3tbsp lemon juice
- ~1/4 cup of water or broth
Saute the onion in butter for ~2 min (no browning), add some salt and pepper.
Add the greens, saute until welted, ~3min
Add the lemon juice and add enough water so that it takes a good 15min to reduce and the greens soften up. Add some more salt and pepper.
Once there is only a little water left and the green have simmered for at least 15min, add the cream, let it reduce until the right thickness.
- 1 package of mascarpone (475g)
- 500ml whipping cream
- 2 tsp vanila
- 2 tbsp dark rhum
- 2/3 cups sugar
- 1 package of lady fingers
- ~4 cups of strong coffee
Mix whipping cream, vanilla, and sugar together and whip until soft peaks (e.g. in stand mixer).
Add mascarpone and 1tbps rhum and whip until hard peaks
Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!
Cover with half of the mascarpone mixture
Add a second layer of lady fingers dipped in coffee
Add the rest of the mascarpone mix.
Sprinkle with cocoa powder through a strainer.
Let rest for at least 4 hours in the fridge.
Pour 2 tresses de 500g
- 850g farine blanche
- 150g farine d’épeautre (spelt)
- 20g levure active sèche (active dry yeast – 6 CC) – dissoudre dans une partie du lait tiède
- 1 CS sel
- 2 CC sucre
- 6 dl de lait a température ambiante
- 150g beurre ramolli en morceaux
Mélanger et pétrir 10min. Laisser gonfler dans un bol pour 2h (double du volume).
Faire les tresses (une tresse à partir de 2 rouleaux de 70cm, plus fins aux extrémités). Dorer avec l’oeuf.
Laisser gonfler encore ~30min, préchauffer le four
Re-dorer avec le lait et jaune d’oeuf.
Cuire environ 40min a 200C (400F) au bas du four. Les tresses sont cuites quand elles font un son creux quand on les frappe depuis dessous.
- 2 cups of milk
- 1/3 cup of semolina (durum wheat)
- small amount sugar, vanilla extract
Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.
- 2 cans chickpeas, reserve some of the liquid
- 3/4 cup tahini
- juice from 1 lemon
- 2-3 cloves garlic
- ~1/3 cup olive oil or more
- salt, pepper
Process tahini and garlic, with a little of the liquid from the chickpeans if needed.
Add chickpeas, lemon juice, olive oil and process (add some liquid from chickpea can if needed and some olive oil)
Drizzle olive oil on top before serving.
- 3 eggs beaten
- 150g sugar
- 150g almond (or hazelnut) meal
- 50g cocoa powder
Stir well, pour into greased spring form pan and bake ~30min at 350F (180C), until fork comes out clean
Let cool, cover with whipped cream (1cm layer).
- 500g flour (ideally, half of it is semolina flour, but not important)
- 1 tsp salt
- 3 dl of eggs at room temperature (e.g. about 3 whole eggs and 4-5 yolks)
- 1 tbsp olive oil
Make a pit with dry ingredients, pour in the wet ones and slowly mix it all together. Then knead vigorously for 10min, until dough is uniform.
Wrap tightly in plastic wrap and store in fridge for about 1 hour before using.
Make about 6-8 portions for the pasta roller. Keep the dough wrapped tightly to prevent it from drying while rolling out the portions.
For 2 pizzas:
- 4 cups flour
- 2 tsp quick rise yeast (or 2.5 tsp active dry yeast mixed with 1/4 cup warm water and 1tsp sugar for 10min, sprinkle the yeast over the water)
- 3 tsp salt
- 6 tbsp olive oil
- 1 1/3 cup warm water
Knead for 10min (e.g. on slow speed in stand mixer)
Let rise for about 2 hours. Punch down and roll in oil before storing in fridge. Can freeze.