Tag: recipes

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.

The recipe so nice I posted it twice.

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

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

Ingredients
(for 9 servings)

1 box red velvet cake mix (430g)
2.5 to 3 cups all-purpose flour (315g-375g), plus more for dusting
1.25 cups warm water (300 mL)
1 package active dry yeast
1 tbsp vegetable oil
1/4 cup unsalted butter (60g), melted
1/2 cup light brown sugar (110g), packed
1 tbsp cinnamon
nonstick cooking spray

Icing:
2 cups confectioners’ sugar (230g)
2 tbsp butter (30g), softened
1 tbsp vanilla extract
3 to 5 tbsp (45ml-75ml) 2% milk

In a large bowl, combine the cake mix, flour, water, and yeast. Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.

Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.

Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (1/2 inch) thick.

Brush the melted butter evenly over the dough until covered.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the dough.

Roll up the dough from the bottom to the top. Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.

Let the dough rise for another hour.

Preheat the oven to 350F/180C.

Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.

Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.

Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

60 ml / 1/4 cup virgin olive oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. ground turmeric
1.5 kg seedless watermelon, rind removed, flesh cut into 1cm cubes pieces
2 medium heirloom tomatoes, cut into 1cm pieces
225g mild feta, cut into 1cm pieces
Coarse sea salt

Heat olive oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium until fragrant, about 3 minutes. Let turmeric oil cool slightly.

Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with coarse salt.

2 thick slices large white country-style bread, cut into 1″ pieces
60ml / 1/4 cup extra-virgin olive oil
3 tbsp. white balsamic vinegar
300g / 1 cup jarred roasted red peppers, roughly chopped, plus 1 tbsp. brine
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
1/2 small juicy ripe cantaloupe (about 675g), rind and seeds removed, flesh cut into irregular bite-size pieces

Preheat oven to 400F/200C. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

Whisk oil, vinegar, brine and oregano in a large bowl; season with kosher salt and pepper. Add peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

For the salad:
250g cups quinoa
700ml water
1/2 tsp kosher salt
1 large English cucumber
340g roasted red peppers
1/2 small red onion
1 cup pitted olives
15g coarsely chopped fresh parsley leaves
115g feta cheese

For the dressing:
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more as needed
1/4 tsp freshly ground black pepper

Place quinoa in a fine-mesh strainer and rinse well. Place the quinoa, water, and 1/2 tsp kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Place all the dressing ingredients in a small bowl and whisk to combine.

Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop roasted red peppers, coarsely chop 1 cup pitted olives, finely dice the red onion. Add everything to the bowl.

Add the cooled quinoa and toss to combine and evenly coat in the dressing.

Coarsely chop parsley leaves and add to the bowl. Crumble feta cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.

50g butter, plus extra for greasing
225g fine cornmeal
140g plain flour
1 tbsp sugar
2 tsp baking powder
1.5 tsp salt
560ml buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
2 eggs

Heat oven to 210C. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan.

Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the melted butter. Pour over the dry ingredients and mix together until just combined and you have a batter.

Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.

Ingredients
CRUST:
1 1/2 cups/125g graham cracker crumbs
1/4 tsp ground cinnamon
1/3 cup/75g unsalted butter or margarine, melted

FILLING:
900g cream cheese, softened
1 1/4/250g cups sugar
1/2 cup/125ml sour cream
2 tsp vanilla extract
5 large eggs

TOPPING:
1/2 cup/125ml sour cream
2 tsp sugar

Preheat oven to 325F/160C. Place a large pan filled with 1/2 inch water in oven.

Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Double-wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake in the preheated oven for one hour and 15 minutes. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.

Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.

Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.