But I’m not sure…
Month: December 2019
[recipe] Cinnamon rolls
Dough
4 large eggs, room temperature
3/4 cup whole milk, warm
1/4 cup honey
4 cups (570g) all-purpose flour
2 1/4 tsp instant yeast
2 tsp salt
10 tbsp (145g) unsalted butter, room temperature, cut into 1-inch pieces
Filling
1/2 cup (100g) packed brown sugar
1 tbsp ground cinnamon
Pinch salt
2 tbsp (30g) unsalted butter, melted and cooled
Icing
8 tbsp (115g) unsalted butter, room temperature
4 ounces (115g) cream cheese, room temperature
1 tsp pure vanilla extract
1/4 teaspoon salt
1 cup (115g) confectioners’ sugar
For the dough
Grease a large bowl.
In a large liquid measuring cup, combine the eggs, milk, and honey.
In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself.
Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
To Assemble
Flour a work surface and knead the sweet dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let come to room temperature.
Grease a 9×13-inch pan; if desired, line with parchment paper (this makes for easier cleanup).
In a small bowl, mix the brown sugar, cinnamon, and salt.
Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12-equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover them loosely with plastic and refrigerate overnight or for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes.
Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.
Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.
For the icing
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.
[recipe] Gyōza
The recipe so nice I posted it twice.
[recipe] Wagamama’s teriyaki chicken donburi
2 chicken thighs
200g short grain or jasmine rice
handful of pea shoots
1 carrot, grated or julienne
1 green onion, finely chopped
2 tbsp teriyaki sauce
To marinade chicken: fresh lemongrass, splash of veg oil, splash of lime juice
To garnish: sprinkle of sesame seeds.
1. marinade chicken thighs for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook rice whilst chicken is cooking
3. add rice to bowl, and place sliced chicken gently on top
4. drizzle teriyaki sauce over the chicken
5. add fresh pea shoots, carrot and green onions to dish
6. garnish with sesame seeds and serve
[recipe] Wagamama’s chili chicken ramen
500ml chicken stock
1/2 tsp Sambal oelek (adjust to taste)
150g good egg noodles
1 chicken breast, marinated
handful of beansprouts
1/4 red onion, finely sliced
1 scallion, chopped
1 fresh red chili, slicedto marinade chicken: 2 tbsp soy sauce and 1 tsp of freshly grated ginger
to garnish: a few sprigs of coriander, 1/4 lime
1. marinade chicken breast for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook egg noodles in pan of boiling water (follow packet instructions)
3. once noodles are cooked, drain and place into ramen bowl
4. add sambal and chicken stock, then stir to separate noodles
5. slice cooked chicken at 45°, placing gently on top of the noodles
6. add freshly chopped ingredients to the dish and garnish with lime + sprigs of coriander
Bobbles celebrates Katy’s birthday
We walked into town to have a bit of quiet adult time. We met up with the oldies and youngun just before the movie – we’d booked to see the latest Star Wars and then we went to Wagamama’s for dinner. I got tots emosh with the movie. Now my belly is full and I’m enjoying coffee and a timbit because, random, a Tim Horton opened in Leicester. I just realized that between having found a source of poutine cheese in Switzerland and timbits in the UK, there’s no longer a need for me to go back to Canada!
Smoking jacket?
I’m not really sure when I’d ever have the occasion to wear a plum Hugh Hefner smoking jacket, but I’m tempted to buy it because Katy says I look sexy in it. What shocked the crap out of me was that my suit size has gone down to a 46R SKINNY CUT!!!
It’s the most wonderful time of the year.
Or not. These past couple of years, the holidays have become less and less a time of joy and more and more a source of anxiety, frustration and honesty… depression.
Don’t get me wrong. There are moments I still treasure. They just seem to be more difficult to achieve and it involve more drama to get to.
I found a good article recently that had some advice I thought I’d share, just in case it can help someone.
Make a flexible plan: Make plans and then communicate them clearly with your family. Don’t overbook. Build time in, so you don’t have to rush, and leave time for yourself.
Set realistic expectations: You can’t do everything, so focus on what matters. Where do you want to put your energy? The holidays have a lot of “shoulds.” Don’t be afraid to say no.
Be open to new traditions: “But we always …” is not a reason to do something you don’t enjoy. If a tradition doesn’t work for you, make a new one.
Be aware of what you need: Get outside in the sunlight when possible. Get some physical exercise. Make sure you get the proper amount of sleep.
Stop it before it starts: Pay attention and self-diagnose. Are you experiencing a change in your eating or sleep patterns? Do you find yourself declining invitations you would normally accept because it seems like too much effort to go? Don’t ignore self-care and be mindful about how you are navigating the holidays.
Swissmas, with friends
It was loud, chaotic, funny, foodie, boozy. It was lovely. We were 30 people and a dog, which is probably about the maximum amount that will fit in the flat.
Our friends and neighbours:
Paul and Lam
Colin, Karen, Meg and Davey
Jennifer, Jonathan, Milla and James
Mary-Jane
Mira, Emmanuel and Eliza
My co-workers:
Damian and Gillian
Roko, Rudger and Suttipong
Katy’s clients:
Ewalina
Melody
Christina, Mark and Zoe
Guillaume, Françoise, Raphael and Lily
It kind of went by in a blur! You try and see and talk to everyone. You hope everyone has a good time, and enough to eat and drink. On that last note, I think it was a frank success, as we were actively pushing people to take food with them because there was no way we’d be able to eat everything.
What’s really cool is that people knew each other without us knowing. Emmanuel goes to the same school as Davey. Eliza does ballet with Milla. Paul and Colin both teach at the EPFL. Melody and Mira both work for PMI. What’s also very comforting is the fact that we feel… integrated. We have a community of friends, colleagues, parents, clients that we’re happy to share food, drink and time with – to invite into our home and to invite to get to know each other. It’s a good feeling.
And there was a dog. And the cats were actually around (and being social and not hiding).
[gallery] Peter Walters
“Between the pages of a book is a lovely place to be”… and for artist Peter it is so much more.
Binding his creative talent and love of literature, Peter has established a literary inspired portfolio shared with book lovers and art fans across the globe.
With a background in portraiture, Peter spent his formative years in America and The Netherlands, before a return to the UK coincided with a transition to digital art. This merging of traditional illustration with digital art has seen Peter hone a style whose mix of textures adds an eye-catching dimension to his vibrant collages.
Through his work as an illustrator and children’s author, Peter is continuously reminded of the lasting impression works of literature can have on people of all ages.
