C'est vraiment une bonne combinaison de saveurs. En plus, ça me permet d'utiliser mon caroube que je trainais depuis quelques années.
À refaire !

Ingrédients

• 75 g de noix de Grenoble décortiquées
• 8 à 10 dattes moelleuses (selon goût)
• 2 cuillers à soupe de caroube en poudre
• eau

Instructions

1. Mettre les noix dans un bol. Couvrir d'eau fraîche. Laisser tremper 8 h.
2. Égoutter les noix. Dans un petit mixer, combiner les noix avec 10 cl d'eau. Réduire en crème plus ou moins fine selon que vous préférez une pâte à tartiner onctueuse ou truffée de pépites croquantes.
3. Ajouter les dattes dénoyautées. Mixer à nouveau. Ajouter enfin la poudre de caroube. Mixer une dernière fois.
4. Verser la pâte dans un petit bol et conserver au réfrigérateur 5 jours maximum.

Une recette toute simple et très bonne. Je l'ai faite avec des champignons à la place des olives et j'ai utilisé les restes de fromages.
Miam !

Ingrédients

• 200 g de lardon fumé découenné
• 200 g de farine
• 200 g d'olives vertes dénoyautées coupées en petits dés
• 4 œufs
• 150 g de gruyère rapé
• 8 c. à s. de lait
• 75 g de beurre fondu
• 1 sachet de levure chimique
• Sel ou sel fin
• Poivre

Instructions

1. Préchauffer le four chaud, thermostat 7 (210°C).
2. Dans un saladier faire un puits avec la farine et la levure. En mélangeant avec une spatule, ajouter un à un les œufs, le beurre fondu, le lait, le gruyère. Assaisonner et incorporer les lardons et les olives.
3. Mélanger. Beurrer un moule à cake et verser l'appareil. Cuire 40 minutes.
4. Laisser refroidir 10 minutes et démouler.

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon jalapeno powder (substitute with smoked paprika)
• 2 tablespoons sugar
• 2 1/4 cups grated sharp cheddar cheese
• 12 ounces beer (dark ale or porter/stout. No lager) (1 bottle)
• 1/4 cup melted butter

1. Preheat oven to 350 degrees Fahrenheit
2. Mix all ingredients except butter and 1/4 cup of cheese in a big bowl
3. Mix well. Grease 9x5 bread pan and place dough in the pan
4. Cover top with melted butter and remaining cheese
5. Bake for 50 minutes to an hour and enjoy.

I will be adding fresh diced jalapenos to the next batch for some extra flavor and texture.

Edit : c'est vraiment très bon. Malheureusement, c'est aussi addictif.

Pour utiliser le pain rassis.

Edit : c'est très bon et très facile à faire. Comme le pain était sec et non pas rassis, j'ai du ajouter plus de lait et laisser tremper le pain plus longtemps.

Ingrédients

• 500 g de pain rassis
• 1 litre de lait
• 150g de sucre de vergeoise ou de cassonade
• 3 œufs
• Un peu de beurre pour le moule
• 2 poignées de raisins secs qui ont macéré 1h dans le rhum

Instructions

1. Faire chauffer le lait et le sucre.
2. Coupez le pain en morceaux, le mettre dans un saladier et verser le lait bouillant dessus. Bien mélanger et laisser reposer 1 h.
3. Une fois le pain bien reposé et tiédi, ajouter les œufs. Bien mélanger. Ajouter enfin les raisins.
4. Versez ma pâte dans un moule beurré. Préchauffez le four à 180°C et cuire le pudding 1h.
5. Servir froid.

Recette de nos locataires.

Ingrédients

• 1 tasse de farine tout usage non blanchie
• 2 tasses de flocons d'avoine à cuisson rapide
• ½ c. à thé de bicarbonate de soude
• Une pincée de sel
• ¾ de tasse de beurre à température ambiante (170 grammes)
• 1 tasse de cassonade
• ¼ de tasse de sucre
• 2 c. à soupe d'espresso ou de café noir
• 1 c. à thé d'extrait de vanille
• 1 œuf
• ½ tasse de chocolat noir fondu

Instructions

1. Préchauffer le four à 375°F. Tapisser une plaque à pâtisserie de papier parchemin et réserver.
2. Dans un bol, combiner la farine, les flocons d'avoine, le bicarbonate de soude et le sel. Réserver.
3. Dans un autre bol, crémer le beurre, la cassonade et le sucre au batteur électrique (ou batteur à la main).
4. Ajouter l'espresso, l'extrait de vanille et l’œuf, puis bien mélanger. Incorporer graduellement les ingrédients secs.
5. À l'aide d'une cuillère à crème glacée d'une contenance de ¼ de tasse (environ...), façonner 12 boules, puis les disposer sur la plaque. Avec les doigts, presser les boules de manière à former des petites galettes de ½ pouce.
   (Personnellement, je fais les boules à la main. Ça colle un peu, mais je trouve cela plus facile à travailler.)
6. Enfourner pendant 13 minutes, puis laisser refroidir complètement sur la plaque.
7. Tremper chaque biscuit jusqu'au tiers dans le chocolat noir, laisser refroidir et déguster.

Note : il faut faire attention à espacer les biscuits avant la cuisson car ceux-ci s'étalent.

Je n'ai pas fait le pain dans un moule. Je l'ai tressé avec 4 brins.
Ce pain n'a pas beaucoup de tenue et aurait mérité un passage au moule. La tresse s'est un peu étalée.
Mais le résultat est très bon et très intéressant par rapport aux ingrédients utilisés.

Ingredients

• 500 g King Arthur All-Purpose Flour
• 205 g Unsweetened Coconut Milk
• 70 g (1 large) Egg
• 10 g Osmotolerant Instant Dried Yeast
• 5 g Salt
• 120 g Light Agave Nectar
• 55 g Virgin Unrefined Coconut Oil
• 4 tsp. Vanilla Extract
• Egg wash, as needed

Instructions

1. Into the bowl of a stand mixer is placed the flour, yeast and salt.
2. In a separate bowl is placed the egg, agave nectar, vanilla extract and coconut milk.
3. The liquid mixture is then beat with a whisk until smooth.
4. This liquid is then added to the flour mixture and the combined ingredients are mixed using the stand mixer on speed 2 until all the ingredients are incorporated, about 2 minutes.
5. The mixer speed is then increased to speed 3 and the dough is given an intensive mix until a smooth windowpane can be drawn, about 10 minutes.
6. The mixer speed is then reduced to speed 2 and the coconut oil is added.
7. The mixing is continued until all the coconut oil has been incorporated into the dough, about 10 minutes.
8. During this time, it may be necessary to stop the mixing and fold the dough over a few times by hand to facilitate the coconut oil incorporation.
9. The dough is then placed in a lightly coconut oil-greased container, covered and allowed to ferment at 76ºF for 1 hour.
10. The dough is then divided into 4 pieces, each piece pre-shaped into short logs and the pieces then allowed to rest at room temperature, covered, for 10 minutes.
11. The dough pieces are then shaped into 10 inch long strands.
12. Two strands are twisted around each other and then placed in a lightly coconut oil-greased 8½”x4½” bread pan.
13. The second two dough strands are treated in the same way. Both pans are then covered with Saran QuickCovers and allowed a second fermentation of 1 hour at 76ºF.
14. The pans are then uncovered, the loaves brushed with egg wash, and the pans loaded into a 375ºF oven.
15. The loaves are allowed to bake for 30 minutes until mahogany brown, the first 10 minutes being under steam.
16. When the loaves have finished baking, they are immediately removed from their pans and allowed to cool on a wire rack before slicing.

J'ai omis le glaçage et je n'ai fait qu'une demi recette.

Ingredients for the dough:

• 1 cup raisins and enough water to cover the raisins
• 1 cup warm water
• 1 tablespoon active dry yeast
• 1 cup 1% milk
• ¼ cup unsalted butter, melted
• 2 teaspoons kosher salt
• 6 cups all-purpose flour (plus more if needed)

Ingredients for the filling:

• ¾ cup granulated white sugar
• 2¼ tablespoons cinnamon
• 1 large eggs beaten with 2 teaspoons water

Instructions

1. Put the raisins in a small bowl and cover with warm water and let rest for at least 10 minutes
2. Drain the raisins (I patted them with a paper towel to remove the extra moisture), toss with a small amount of flour to coat, and set aside
3. Place 1 cup warm water into the bowl of a standing mixer fitted with a dough hook
4. Sprinkle the yeast over the water
5. Stir to dissolve the yeast
6. Let stand for about 10 minutes or until foamy
7. Stir the milk, butter, and salt into the water and mix on low for a few seconds to combine
8. Add the flour and stir to form a loose dough
9. Knead with the mixer on low speed for about 8-10 minutes to form a smooth (but still slightly sticky dough)
10. If it's very sticky or wet, add a little more flour until it starts to form a ball of dough
11. Gradually add the raisins to the dough with the mixer on low and continue needing until they are evenly combined into the dough
12. Cover the dough with plastic wrap and let rise in a warm place until doubled in size, about 1 hour
13. Line two loaf pans with parchment paper and butter the parchment
14. Combine the sugar and cinnamon in a small bowl
15. Divide the dough into two pieces and set one aside
16. Roll the first piece out on a cutting board or your (clean) counter
17. It should be a little less wide than your baking pan and as long as possible
18. Brush the surface of the dough with egg wash
19. Sprinkle evenly with half of the cinnamon sugar
20. Roll up the dough, starting with the end closest to you
21. Transfer to one of the pans, seam side down
22. Repeat with the other half of the dough
23. Brush the tops of both loaves with egg wash and sprinkle additional cinnamon sugar over the top
24. While you preheat the oven to 375 degrees, let the loaves rise for 45 minutes
25. When the loaves have risen and the oven is preheated, bake the loaves for 40-45 minutes until golden brown
26. Allow to cool and then remove the loaves from the pan

Je n'ai pas suivi exactement la recette.
D'abord, j'ai divisé la quantité de sel dans la pâte par deux. Ensuite, j'ai omis le glaçage au beurre et à l'oeuf ainsi que le saupoudrage de sel.

Le résultat est très satisfaisant. La pâte est élastique et dense. Ça rappelle un peu les bagels.

C'est à refaire !

La technique de mise en forme est expliquée ici

Ingredients

• 1 Tablespoon Sugar
• 2 Teaspoons Kosher Salt
• Sea-salt or Pretzel Salt (for sprinkling on top of pretzels)
• ⅔ Cup Baking Soda
• 1 Packet of Active Dry Yeast
• 4 cups of Bread Flour
• 6 Ounces of Unsalted Butter
• Olive Oil
• 1½ cups milk
• 10 Cups Water
• 1 Egg

Instructions

1. Get your saucepan out. Measure and pour into the saucepan 1½ cups of milk (note you can use water instead but I think the milk makes tastier dough). Put it on your gas/electric stove top on medium low heat. Heat the milk until it reaches about 110°F (about when milk starts to steam), but turn off the heat right away so the milk does not boil over and move it off the burner. Its important to not have the milk too hot because it will kill the yeast but at the same time it needs to be warm enough to activate the yeast.
2. Next get a big bowl out. Add 1 tablespoon of sugar and 2 teaspoons kosher salt to the bowl. Next pour in the milk. Now cut open the dry yeast packet and sprinkle the contents on top of the mixture. Let it sit for about 5 minutes, you will see it start to foam up.
3. While you are waiting for the yeast milk mixture cut out 2 ounces butter and melt it. I used the same saucepan from before to melt the butter but you can just microwave it for 30 seconds or so instead if you prefer that method.
4. After the 5 minutes are up then add the melted butter to the yeast milk mixture. Next measure and add the 4 cups of bread flour to the mixture as well. Now take a mixing spoon and start mixing.
5. Mix the dough until it becomes well combined, smooth and begins to pull away from the side of the bowl, about 4 minutes. If the dough feels too dry then add a splash of water and continue mixing until it becomes smooth, it should look somewhat like the picture above. Note if you have a stand mixer then you can use that to mix the dough with the dough hook attachment at medium speed instead, but I had no problem doing it by hand.
6. Next use your mixing spoon to push the dough from the large bowl into another bowl. I just used the saucepan I used to melt the butter from before. Now either get a new large bowl or clean the one the dough was created in, I just cleaned out the large dough bowl from before and dried it with a paper towel. Now take your olive oil (vegetable oil works too) and pour some on a paper towel then oil up the inside of your bowl.
7. Remove and return the dough from the saucepan to the well oiled big bowl.
8. Get your plastic saran wrap out and cover/seal the top of the bowl. Place the dough and the bowl in a warm dry place while the dough rises. I put mine by the radiator. Now set a timer and wait 55 minutes, it should at least double in size.
9. While waiting for the dough to rise get out a medium pot. Measure and add 10 cups of water to the medium pot. Also measure out ⅔ a cup of baking soda but do not add it yet to the pot of water, just put it aside for now.
10. When there is about 5 minutes left until the dough completely rises move the pot to the stove and turn on the burner on high. Then pour in the baking soda and grab a mixing spoon to combine it with the water. It should become a cloudy mixture. Leave the burner on for now and cover the pot with a lid because we will need it later for dunking the pretzels when the water reaches a rolling boil.
11. When the pretzel dough has finished rising for its 55 minutes and has doubled in size then remove the plastic wrap and bring over to your kitchen work surface. Also bring over your olive oil and a large cutting board. Use the olive oil and a paper towel to oil the surface of your cutting board. Then simply plop out the dough onto the oiled surface of the board.
12. I know it is really tempting to start playing with dough but before you start shaping the dough and creating the iconic pretzel shape first get out two cookie sheet pans then lightly oil them up with olive oil, Pam, vegetable oil or your preferred cooking method to prevent dough from sticking during the baking process. I actually used a Silpat mat on one pan and oiled the other with a quick spray of Pam. You will need the pans to hold the pretzels for the next few steps as well as for the baking process.
13. Now here comes the fun part. Take the olive oil and pour some in your hands and rub them together. Now take your big mound of dough and split it up into about fist sized balls, I got 9 balls out of my dough. Next return all but one of the dough balls to your oiled bowl because unless you have a really large cutting board you will not be able to roll out all the pretzels. Be sure to look at the pictures if you are feeling confused because I tried to make it as easy as possible visually to follow each step in making the dough into the pretzel shape.
14. Take that ball of dough left on the cutting boards and start rolling out into a long strip/rope of dough. Work and roll the dough back and forth from the center out to push the dough evenly across both ends. Stop when you have a piece about 2 feet long.
15. Take the 2 ends of the dough strip and create a large U-shape. Then take the ends and curl them inward so they meet at the center.
16. Then take the two ends of the strip and cross them over each other. Then pull them up and over the bottom of the U-shape curling the ends over the top and pressing them up into the bottom of the dough that makes the lower part of the U-shape.
17. Congratulations you've made a ball of dough into the shape of a pretzel. Now move that dough pretzel onto one of the pans and do the same for the rest of the balls of dough.
18. By the time you finish transforming all the dough balls into pretzel form the water should have reached a rolling boil. If not then wait until the water comes to a boil before doing anything else. Once boiling, preheat the oven to 450°F.
19. Bring your pans of uncooked pretzels over by your boiling baking soda water and get out the spatula (the bigger the spatula the better). Scoop up one pretzel with the spatula and carefully lower it into the boiling water for 30 seconds. I set a timer for this part because if you leave the pretzels in the bath for too long then they will get soggy and will taste funny. Remove your spatula and use it to dunk the pretzel below the surface to make sure all of it gets covered with the water. When the 30 seconds is about to run up then take the spatula, position it underneath the pretzel and lift it out gently at the 30 second mark. Place the pretzel down on the pan it came from and repeat the process for each unbaked pretzel.
20. Note if while you are bathing your pretzels you happen to drop it while taking it out of the pot and it breaks apart into bits inside the boiling water then use tongs to pull out the broken pieces. Then use your hands to shape the bits into bite size balls. Then use tongs to dunk the little balls back into the boiling baking soda water bath for five seconds and place each nugget on the pan. Now you turned a ruined pretzel into yummy pretzel bites.
21. Melt another 2 ounces of butter in a bowl. Add 1 tablespoon of water. Then crack and drop an egg into the bowl. Now use the whisk to combine the whole mixture and use the brush to paint a generous coat on each pretzel. Next sprinkle either sea salt or pretzel salt over each of the pretzels, the coat will help the salt stick.
22. The oven should be at 450°F by now, but if not then just wait until it is finished preheating. Once the proper temperature as been reached then put the two pans of pretzels into the oven. Now bake for about 12 to 15 minutes. While the pretzels are baking melt the final 2 ounces of butter. When the 12 minute mark has been reached check the color of the pretzels, if they are golden brown in color then they are perfect and transfer to them to a cooling rack. If they are still a light tan color then cook them for another 2 minutes and continue cooking until the color pretzels is that nice golden brown before transferring to a cooling rack. While on the cooling racks use a brush to paint on a second coat of butter. Be careful taking the pans out of the oven and be sure to use oven mitts, remember hot things are hot.

Une spécialité argentine qui à l'air vraiment intéressante. À essayer.

D'autres recettes :

• Argentina: Fugazzeta
• Fugazzeta - Stuffed Argentinian-Style Pizza

La texture est vraiment belle et agréable. À refaire.
Cependant, je pense que je modifierai les temps de pousse pour avoir une première poussée de 1h30 et une seconde poussée de 1h.
J'ai trouvé que les temps donnés dans la recette ne permettent pas de souder correctement les pâtons entre eux.

Ingredients

• 2¼ tsp. instant yeast
• 1 cup warm water (105-115˚F)
• ¼ cup honey
• 3 tbsp. canola oil
• 1¼ tsp. salt
• 1 egg, lightly beaten
• 3½-4 cups bread flour
• 2 tbsp. butter, melted
• 2 tbsp. honey

Instructions

1. In the bowl of an electric mixer, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With the mixer on low speed, incorporate the remaining ½ to 1 cup of flour a few tablespoons at a time. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
4. Preheat the oven to 400˚F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Sprinkle lightly with coarse salt. Bake for 15-20 minutes until the tops are golden brown. Cover loosely with foil and continue to bake about 10 minutes more, or until the the center of the rolls registers 190˚F on an instant-read thermometer. Let cool slightly before serving.

J'ai déjà gouté quelque chose de similaire. Mais ce n'était pas fait maison. Il va falloir que je teste ça.

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, Softened
• 1 lb. Thin(regular) Bacon, Sliced Into Thirds

Instructions

1. If you have them, slip on some latex gloves for the pepper prep...
2. Cut jalapenos in half, length-wise.
3. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).
4. Smear softened cream cheese into each jalapeno half.
5. Wrap jalapeno with bacon pieces (⅓ slice).
6. Secure by sticking toothpick through the middle.
7. Bake on a pan with a rack in a 375°F oven for 20-25 minutes.
8. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno.
9. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off.
10. These are best when the jalapeno still has a bit of bite to it.
11. Serve immediately, or they’re also great at room temperature.

Super bon, rapide à faire. Miam !

Ingrédients

• 225 g de farine (+/- 30g selon la farine choisie. Je privilégie la T 55)
• 5 g de sel
• 15 g de levure fraîche (ou une cuiller à café de levure déshydratée)
• 135 ml d’eau tiède
• 30 ml d’huile d’olive vierge extra, plus un filet pour badigeonner
• 2 cuillère à soupe de graines de sésame, ou de pavot pour enrober (ou aussi du sucre perlé)

Instructions

1. Mettez la levure fraîche dans un bol.
2. Ajoutez 50 ml d’eau tiède (prélevés sur les 135 ml) et laisser reposer 10 minutes.
3. Versez la farine dans un saladier, ajoutez le sel, mélangez, puis ajoutez le mélange levure eau, l’eau restante, l’huile d’olive et pétrissez à la MAP, au robot ou à la main jusqu’à obtenir une pâte souple et élastique.
4. Étalez-la au rouleau de manière à obtenir un rectangle de 15 x 20 cm.
5. Badigeonnez ce rectangle avec un fil d’huile d’olive (je me sers d’un pinceau c’est plus facile).
6. Couvrez d’un film légèrement huilé et laissez pousser 1 heure à température ambiante (le volume doit doubler).
7. Préchauffez le four à 200°C chaleur tournante
8. Parsemez votre pâte de graines de sésame puis coupez-la en 2 rectangles de 7.5 x 10 cm.
9. Découpez chacun en 10 bandes de 1 cm de large (utilisez une roulette à pâte, c’est plus facile).
10. Étirez délicatement chaque bande à 30 cm de long.
11. Roulez ces bandes dans les graines de sésame et de pavot.
12. Disposez-les sur des plaques de cuisson anti adhésives ou recouvertes de papier cuisson.
13. Badigeonnez avec parcimonie d’huile d’olive.
14. Laissez pousser 10 minutes à température ambiante puis cuisez 15 à 20 minutes.
15. Laissez refroidir sur une grille.

La recette est copieuse. Je pense qu'elle fait 3 à 4 parts plutôt que 2.

Je n'ai utilisé que 3 tasses de farine. J'ai augmenté légèrement la quantité d'eau pour que la pâte ne soit pas sablonneuse.
La recette demande 10 onces d'épinards et si j'en crois les convertisseurs en ligne, cela correspond à 280 grammes. Je n'avais que 140 grammes disponibles.
Je n'ai pas mis de piment banane.

Le pain est vraiment savoureux, la pâte est moelleuse et la garniture très agréable. La prochaine fois j'ajouterais un peu de piquant.
J'ai trouvé que la méthode de tressage n'est pas très facile à mettre en place alors j'utiliserais la méthode utilisée dans cette recette

Finalement, ce mode de mise en forme n'est pas adapté car le pain ne cuit pas complètement

Ingredients for the dough

• 1 pkg/Tbsp.Red Star Platinum yeast
• 1 Cup warm water
• 3-3½ Cup unbleached, all-purpose flour
• ¾ tsp. salt
• 2 Tbsp. olive oil (I used Ariston infused olive oils – 1 Tbsp oregano oil; 1 Tbsp. red chili oil just for fun)

Ingredients for the filling:

• 1- 10oz. pkg. frozen chopped spinach, thawed, drained and pressed dry
• ½ Cup feta cheese crumbles
• 1 Cup shredded mozzarella cheese
• 1 Tbsp. minced garlic
• ⅓ Cup parmesan cheese
• ⅓ Cup pitted Kalamata olives, chopped
• 2 Tbsp. oil-packed sun dried tomatoes, chopped
• ⅓ Cup chopped banana pepper
• ½ tsp. salt
• 1 egg

Ingredients for the egg wash

• 1 egg beaten, combined with 1 Tbsp. water

Instructions

1. In the EZ DOH bucket, dissolve yeast in water.
2. Let rest one minute.
3. Add one cup of flour, then remaining flour and ingredients.
4. EZ DOH-it until smooth and elastic, 2-3 minutes, adding additional flour if necessary.
5. Remove dough from bucket.
6. “Smooth” the dough by gently pulling the sides of the dough ball under itself.
7. Spray bucket with cooking spray.
8. Replace dough in bucket, cover and let rise until doubled.
9. Roll dough out on a lightly-floured surface into a 16x9” rectangle.
10. Prepare the filling by combining all ingredients well.
11. Spread combined filling ingredients on ⅔ of the rectangle (length-wise).
12. Fold the unspread third of dough over one half of the spread dough.
13. Fold again, making 3 layers of dough and 2 layers of filling.
14. Pinch edges and place on a greased baking sheet.
15. Using cooking shears or a sharp knife, cut 1” strips to within 1” of the opposite side.
16. Separate and twist strips to expose filling.
17. Cover and let rise in a warm place for 20 minutes.
18. Brush with egg wash and sprinkle with a small amount of grated parmesan cheese.
19. Bake at 375°F for 30-35 minutes, or until golden. Enjoy!!

Je n'ai fait qu'une demi recette pour n'avoir qu'un seul pain. J'ai mis 2 oeufs et j'ai réduit la quantité de lait de 3cL. Je n'ai pas doré le pain avant de l'enfourner.
C'est très bon. À refaire.

Ingrédients

• 1 kg de farine
• 50 gr de levure de boulanger
• ½L de lait entier tiède
• 300 gr de raisins secs
• 200 gr de beurre mou
• 2 cs de sucre semoule
• 1 cc de sel
• 4 œufs
• beurre pour le moule

Instructions

1. Faites tremper les raisins secs 30 min dans un bol d’eau tiède.
2. Versez la farine sur un plan de travail ; creusez un puits.
3. Délayez la levure émiettée dans 10 cL de lait tiède et versez le tout dans le puits.
4. Du bout des doigts, travaillez la levure avec un peu de farine pour obtenir une pâte molle.
5. Recouvrez le levain avec le reste de la farine ; couvrez d’une serviette propre et laissez reposer 30 min près d’une source de chaleur à l’abri des courants d’air jusqu’à ce que la farine se crevasse.
6. Au bout de ce temps, retravaillez la préparation en y incorporant peu à peu 3 œufs battus, le sel et le reste du lait tiède : la pâte doit être souple, élastique et ne plus coller aux mains.
7. Ajoutez le beurre ramolli, morceau par morceau, puis les raisins égouttés.
8. Graissez les platines ou les moules à pain.
9. Divisez le pâton en deux et disposez-les dans les moules.
10. Battez l’œuf restant avec un peu de lait et, à l’aide d’un pinceau, étalez-le sur le dessus des cramiques.
11. Couvrez d’une serviette propre et laissez à nouveau lever 30 à 45 min : la pâte doit doubler de volume.
12. Préchauffez le four à 250°C (th 8-9).
13. Faites cuire 15 min à four chaud puis baissez la température à 200°C (th 6-7) et prolongez la cuisson de 45 min.
14. Démoulez et laissez refroidir le cramique sur une grille.

Des cookies, encore des cookies. J'adore les cookies :)

Edit : les biscuits sont croustillants. Je ne sais pas si c'est à cause de la recette ou de la cuisson trop longue. En tout cas, ils sont très bons.

Ingredients

• 2 tbsp coconut oil or butter
• ⅓ cup popcorn kernels
• ¼ tsp kosher salt (I used a generous pinch of chunky sea salt)
• 115 grams (1 stick) unsalted butter, melted
• 95 grams (½ cup packed) dark brown sugar
• 65 grams (⅓ cup) white sugar
• 1 large egg, at room temperature
• ½ cup chunks of dark chocolate, coarsely chopped leaving a few larger chunks
• ½ teaspoon vanilla extract
• 155 grams (1½ cup) flour
• ½ teaspoon baking soda

Instructions

1. Popping the popcorn on the stove or in a microwave. If doing this on the stove, set a large pan over medium-high heat. Melt the 2 tbsp butter or coconut oil.
2. When the oil or butter is sizzling, add the popcorn kernels. Shake the pan around until you have an even layer of kernels. Add the salt. Put on the lid. When you hear the kernels begin to pop, give the pan a vigorous shake. Continue shaking the pan as the popping continues, so you don’t burn any kernels. When the popping has slowed down to silence, turn off the burner.
3. Take off the lid and pour the popcorn into a large bowl. (This makes extra popcorn for snacking.)
4. Making brown butter. Melt butter and continue heating until it foams and turns a lighter, then darker brown. Pour brown butter into a bowl to cool, try to leave any burnt buttermilk sediments behind.
5. Making the dough. When butter is cooled somewhat, add the brown and white sugars and mix well. Add the egg to the dough – making sure the butter is just warm to the touch, otherwise you might end up with scrambled eggs. Add the vanilla extract and mix.
6. Combine flour and baking soda, add to the butter mixture. When well combined, add 4 cups of popped popcorn and chocolate chips. Fold the popcorn and chocolate chips into the cookie dough, even if it looks like there is way too much popcorn/chocolate for the dough. Refrigerate the dough for at least 1 hour or overnight before baking.
7. Baking the cookies. Pre-heat the oven to 350°F / 175°C. Using cookie dough straight from the fridge, scoop heaping tablespoons of dough onto a lined baking tray or baking sheet. Keep the balls of cookie dough about 2 inches/5 cm from each other (I made smaller lumps of cookie dough and kept them about 3 cms from each other).
8. Bake until the cookies’ edges are started to turn crisp and turn a light brown. After the cookies have cooled on the baking tray / sheet for at least 5 minutes, carefully move them to a cooling rack. They are fragile just out of the oven, and becomes sturdier after a while – though still soft and chewy.

Une façon un peu différente de faire cuire un chou-fleur. C'est beau et ça à l'air vraiment bon.

À tester!

Edit : C'est très bon, très facile et très rapide. À refaire.

Ingredients

• 1 tablespoon vegetable oil
• 1 head cauliflower
• 1½ cups plain Greek yogurt
• 1 lime, zested and juiced
• 2 tablespoons chile powder
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 teaspoon curry powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.

Ingredients

• 1¾ cups whole milk
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons sugar
• 1 (¼-ounce) package instant dry yeast
• 4 cups unbleached all-purpose flour, plus more for kneading
• Vegetable oil or nonstick cooking spray, as needed
• 2 teaspoons kosher salt
• ¼ cup Sriracha
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

1. In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
2. In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
3. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
4. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
6. Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.

J'ai modifié les proportions car la pâte était trop sablonneuse et le pain pas assez gouteux.
J'ai mis 7/8 de tasse d'eau au lieu de 1/2 tasse.
J'ai mis 6 cuillères de pesto au lieu de 3 et 1/2 tasse de parmesan au lieu de 1/4

Le site original n'existe plus. Voici la recette récupérée sur archive.org mais sans les photos :'( :

Ingredients (for one loaf of bread)

• 2½ cups bread flour
• ½ packet of instant yeast
• ½ cup warm water
• 1 tbsp olive oil
• ¼ cup milk powder
• 1 tsp salt
• 1 tbsp sugar
• 2-3 tbsp pesto
• ¼ cup grated parmesan cheese

Instructions

1. Dissolve yeast into lukewarm water, let it rest for about 10 min. In a large bowl combine milk powder, olive oil, sugar and salt. Pour in the water/yeast mixture. Stir till well blended.
2. Add in 1 cup of flour mix well with a wooden spoon then add another 1 cup.
3. Pour the dough onto a floured surface and knead the dough adding the remaining ½ cup. Knead till you get a soft and smooth dough.
4. Add a little olive oil in a bowl, place the knead dough into the bowl. Cover with plastic wrap, place in a warm and dry place and et raise for about 1 hour or until doubled in size.
5. Roll out the dough in a rectangular shape on a slightly floured surface. Spread a few tbsp on pesto on top.
6. Sprinkle parmesan cheese and bring in the side by 1 cm.
7. Roll up the dough sealing well borders.
8. With a sharp knife cut the dough down the center length wise.
9. Take the two cut pieces and braid them together.
10. Place the bread into a slightly greased loaf pan. Cover with plastic wrap and let raise for an other hour.
11. Bake at 180°C for about 30-35 min.
12. Remove from the oven and allow to cool, then cut into slices and enjoy with your choice of dips.

Vraiment une recette qui a du succès.

Ingrédients

• 800 g de filet de porc désossé
• 200 g de pruneaux dénoyautés
• 3 cuillères à soupe de beurre
• 1 oignon haché
• 2 gousses d'ail hachées
• 1 brin de persil frais haché
• 2 tomates hachées
• 2 dl de vin blanc
• sel et poivre

Instructions

1. À l'aide du manche d'une cuillère en bois, faire un trou dans le filet de porc dans le sens de la longueur.
2. Farcir avec les pruneaux.
3. Attacher le rôti avec de la ficelle alimentaire.
4. Saler et poivrer.
5. Faire dorer le rôti dans le beurre, sur toutes les faces, à feu moyen (attention à ne pas faire brûler le beurre).
6. Transférer la viande dans un plat à four.
7. Préchauffer le four à 190ºC.
8. Dans la matière grasse ayant déjà servi au rôti, faire blondir l'oignon, l'ail et le persil.
9. Ajouter la tomate et le vin blanc.
10. Porter à ébullition et arroser la viande avec cette sauce.
11. Cuire au four pendant 30 minutes.