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Neja Ribnikar

Now in Season  - 
Wild Garlic Pesto 

Hi Foodies! I made a wild garlic pesto. I am really curious, does wild garlic grow where you live? Do you use it in your recipes? I am from Slovenia and you can easily find it in the forrest.

Have a lovely & kind day!


200 g wild garlic
100 g grated Parmesan cheese
100 g pine nuts
300 ml olive oil

The process

Place all ingredients in a food processor and grind until you have a nice paste.

Store in refrigerator up to 1 week.
MagublaCook's profile photoNeja Ribnikar's profile photo
Piran is very beautiful, it's true.. and Ljubljana, Bled, Bohinj, ..... too =). 
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Joy Stewart

Now in Season  - 
Chilled Pencil Asparagus Spears in a Zesty Miso Citrus Dressing

As we all know (and can even feel in the air), two things are coming: asparagus season and beyond that bathing suit season. This recipe is a new way to enjoy tender chilled asparagus virtually guilt free. The zesty, umami rich flavor of miso dressing compliments asparagus gently bitter green taste and is very low in calories. The result of this combination tastes like a tangy and flavorful celebration of the fact that spring is on its way!

Chilled Pencil Asparagus in a Zesty Miso Citrus Dressing

1 bunch of pencil asparagus (approx 2 dz), washed and trimmed 

For the dressing:

1 shallot clove, roughly chopped
juice of 2 limes
juice of 2 small navel or two blood oranges
1 Teaspoon seasame oil
¼ cup red miso
2 Teaspoons mirin
2 Tablespoons rice vinegar

Prepare an ice bath for your asparagus (2 parts ice cubes to 1 part water in a metal mixing bowl or metal baking dish). 
Bring a large pan of water to boil and salt it. 
When the water is boiling, add asparagus and allow to boil for 1 - 2 minutes. Immediately scoop asparagus spears out of pan and into ice bath. Leave to cool.
Meanwhile, pulse all dressing ingredients in the blender.
Serve asparagus drizzled with dressing.

I hope you enjoy this recipe and I welcome your feedback!

For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad.  Details here:

Kim Alison Hazel's profile photokevin mcgovern's profile photoSarah Karen Gough's profile photoDonate's profile photo
+nomad dimitri​ I can't say for sure. If removing the fibrous strands helps I always prep the spears by snapping off the fibrous ends: if you hold one end in each hand and bend the stalk it will naturally break it in the right place to snap off the fibrous parts of the stalks.
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Paul Binns

Now in Season  - 
Saint Patrick's Colcannon Soup

    The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

1 lb ground sausage
3 lg potatoes peeled and chopped
1 leek bulb diced
1 pinch chili flakes
1 small bundle kale chopped
2 2/3 cup chicken stock
1/2-1 cup heavy cream

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  

     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes
Cook Time: 30 minutes.
Serves: 4


NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


#irishrecipe   #colcannon   #soup  
Michael George's profile photoPaul Binns's profile photo
Hey +Michael George . Thanks man
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Tom-Anita Morgan

Now in Season  - 
HAPPY VALENTINE'S DAY...Even though it's not a chocolate recipe I wanted to wish all of our Foodie+ friends a wonderful Valentine's Day!
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Right back at you. x
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Hasina Nasser

Now in Season  - 
Though December has long passed, one cannot simply refuse these buns! Saffron buns are  Swedish classics that are traditionally baked around Lucia day.

2 to 2.5 cups plain flour
50 g salted butter
25 g active yeast 
0.25 g saffron strands 
1/2 cup sugar
3 tbsp milk powder
1 cup warm cup milk 


1. Take a table spoon of the measured sugar along with the saffron strands in a mortar and crush them as fine as you can. 

2. Crumble the yeast in a large kneading bowl. Mix the sugar, 2 cups of flour and milk powder until everything is evenly distributed.

3. Melt the butter in a pan, remove from heat and add the crushed saffron+ sugar, and give a quick stir. I don't know how, but this enhances the saffron flavour. Add this mixture to the dry ingredients and distribute well with your fingers until the colour is even.

4. Add the warm milk little by little to bring the dough together. Hand-knead for 10 minutes. Alternatively knead in KitchenAid for 5 minutes. My flour took lesser than a cup of milk to form into a bready dough. Knead for 5 minutes if using a machine or 10 minutes if doing by hand. Cover surface with a plastic film and let it double for an hour.

5. Beat down the risen dough and work it for another 5 minutes on a floured surface. Divide into 6 portions. Roll out each portion and shape into a large 'S'. Stick a raisin at each curl.Place the shaped dough on a floured baking tray, cover with plastic foil or damp towel and set aside for a second rise.

6. Pre-heat oven. Brush the dough with egg wash. Bake at 180C in the center rack for 10 minutes (my! the aroma!), followed by 15 minutes in the bottom most rack.

whole recipe at:

#saffronbuns   #lussebulle   #lussekatter   #vintermys  
Lisa Watson's profile photomaria nasir's profile photo
Fabulous looking buns, +Hasina Nasser ! Gorgeous colour :)
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Now in Season  - 
Wishing everyone on Foodies+ a wonderful year ahead!

Nomad Dimitri & the Foodies+ team 
zehra anjum's profile photoAlvita Butmanaite's profile photoWeed 'em & Reap's profile photoLy Marry's profile photo
Happy New Year all! Best for 2015!
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Tom-Anita Morgan

Now in Season  - 
CRUNCHY CHRISTMAS LEMON BUTTER COOKIES...     Several things I've learned about myself while baking Christmas goodies for the family this year. One is that my forte as an artist is not the art of cookie decorating. It's lots of fun but a bit tricky with a big learning curve. The other is that when I am baking I always make a huge mess in the kitchen. You can see for yourself from the photo below. I always think I'll clean the mess while whatever I'm baking is in the oven. Tom walks into the kitchen and just shakes his head. It does get cleaned up but the process is really messy. I usually take up the entire kitchen too - so forget about coming in and getting a snack or drink of water. The next thing is I get really focused so don't expect an in depth conversation while I'm in the baking process. Next year I'll probably forego the iced cookies and go for other choices. MERRY CHRISTMAS to all of our Google+ friends across the world. It's been so much fun interchanging recipes and conversations with all of you. 

Makes:                     13 angels, 13 trees and 13                   stars (they each are different sizes)
Prep Time:              15 minutes + 2 hours in                    the fridge
Cooking Time:        9-8-10 minutes

3 C all purpose flour
3/4 C baking powder
1/4 t salt
1 C unsalted butter
1 C sugar
1 egg, beaten
1 T milk
2 t lemon extract
zest of 1 lemon
extra flour for rolling out the cookies

1. Sift together the flour, baking powder and salt. Set aside.
2. Place the softened butter and sugar in bowl of electric mixer and beat until light and smooth.
3. Add egg, milk, lemon juice and zest and beat to combine all ingredients.
4. On low speed, add the flour mixture and beat until combined.
5. Divide the dough into two balls, wrap in waxed paper then refrigerate for 2 hours.
6. Preheat oven to 375 degrees F.
7. Sprinkle surface of the area with flour where you will roll out the dough then roll out the dough with a rolling pin until it is 1/4" thick. To prevent the dough from sticking, make sure the surface area as well as your rolling pin are well floured. Cut dough into desired shapes and placed on an ungreased cookie sheet or on a silicone baking sheet. (Baking sheet goes on top of a cookie sheet.)
8. Bake 8-10 minutes until cookies are beginning to turn brown around the edges. Rotate the cookie sheet halfway through the cooking process. When done, remove from oven and allow to start cooling for about 2 minutes then remove to a wire rack to cool completely.

Bon appetit.
Anita and Tom Morgan
For an up close photo of a messy kitchen and the recipe as well, go to our blog @
Enz F's profile photoTom-Anita Morgan's profile photo
+Azlin Bloor +Mony Obry +Enz F Thank you for the nice comments on the cookies. After decorating the cake pops and the gingerbread cookies I kind just went with the sprinkles on these. We'll see what comes up next Christmas. I don't think it will include cookie cutter cookies :>00))) Hope you all have a very wondrous Christmas! Thanks for being Google+ friends!
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Tom-Anita Morgan

Now in Season  - 
PEPPERMINT BARK CANDY for The Holiday Season...I made this last year as part of our Christmas goodie package to our family. It's very easy to make and, for us chocolate lovers, it was delicious!

Makes:        36 pieces
Prep:           15 minutes
Refrigerate:  2 hours

1 ½ pounds bittersweet chocolate or chocolate chips
1 t peppermint extract
8 candy canes broken into small pieces

1. Line a 15” X 11” X 1” baking tin with nonstick aluminum foil
2. Melt chocolate in a large bowl set over a pot of gently simmering water stir chocolate until smooth. Remove bowl and allow to cool for 3 minutes.
3. Stir in peppermint extract and spread chocolate with some texture onto the aluminum foil. Scatter the pieces of candy cane onto the chocolate. Refrigerate for 2 hours.
4. Invert cooled pan over cutting board and peel off foil. Break bark into 36 two inch pieces.

It can be stored in an airtight container at room temperature for up to 2 weeks.

Happy Holidays,
Tom and Anita
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Chef Benjamin Fisher

Now in Season  - 

Here at home we're lucky enough to have a beautiful Lemon Tree in bloom, the scent is incredible and fills the whole house with this amazing fragrance, and of course it makes me hungry...
Lots of people eat Lemons and don't realise for one reason or another the flowers can be eaten and used for seasoning too, add them to a salad for a hit of citrus, but for me the best way to get that great flavour is to pop 1 or 2 flowers in with a fresh Sea Bass wrapped in foil or Banana leaf, pop in the oven for 10/15min at 200°c. I guarantee the most beautiful lemony fish you've ever tasted, your dinner guests will be queuing up to come back and dine with you.

If you have tried this let us all know what you did

#food #lemon #inseason
Lisa Watson's profile photoChristine Provencher's profile photoIstván Lakat's profile photosujon das's profile photo
+Joy Stewart would work great with chicken, in fact I'm going to give it a go thank you
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Lavanya Hariharan

Now in Season  - 
Mango Cupcakes

With summer is full swing in India, mangoes are everywhere. This tempted me to try something easy for my evening snack craving.

Ingredients :

1- 1/4 cup of Wheat flour
1/4 cup Yogurt (curd)
2 Alphonso mangoes
1 cup castor sugar
1 tsp Baking soda
1/2 tsp Baking powder
Pinch of Salt
4 pods of Cardamon
Pinch of Apple pie Spice
Butter 1/2 cup (Melted)

In a blender, grind the mangoes (Pulp only), curd and cardamon pods. Transfer to a mixing bowl.
Now add  the melted butter, and sugar. Mix well (Do not beat)
Add the dry ingredients and mix well. Prepare the cupcake liners. Preheat the oven at 200C.
Bake the cupcakes at 180C for about 20-25 minutes till its completely cooked.

This  was more a quick cupcake for my evening snack craving.
The cupcakes were moist and yummy.Adding vanilla extract will be preference. I preferred not to. Add your favorite frosting preferably mango flavor.
Lisa Watson's profile photoLavanya Hariharan's profile photo
I loved it without frosting. The last cupcake I tried with simple cheese cream filling. The salty cream cheese and the sweet mangoes complimented so well.  +Lisa Watson  thank you :)
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Joy Stewart

Now in Season  - 
Asparagus, Chicken Apple Sausage and Gruyere Frittata

I may be taking liberties with the concept of a frittata. The consistency of this baked egg dish is very similar--light and fluffy, but it is not fried or flipped. And it has potatoes, much like a Tortilla Espanola. Whatever I call it there's no doubt this combination of vibrant, earthy roasted asparagus, melty and nutty gruyere and slightly sweet, incredibly flavorful chicken apple sausage is a winner. If you're searching for new ways with asparagus, I highly recommend this. There were two reasons to use chicken apple sausage: the first is because it goes really well with the other flavors and the second because the South Bay Area loves themselves some chicken apple sausage. My husband and I have never seen a breakfast place in the bay area that did not offer a chicken apple sausage item on their menu. So, to honor my new (ish) home I used their favorite sausage.

Asparagus, Chicken Apple Sausage and Gruyere Frittata

Makes one 9 x 9" frittata

4 eggs
2 egg yolks
1 cup half n half or 1/2 cup each milk and heavy cream
salt, to taste
pepper, to taste
10 stalks roasted asparagus*, chopped into 1" pieces
2 chicken apple sausages, sliced into about 1 centimeter pieces
3 ounces gruyere cheese, mostly grated**
2 medium yukon gold potatoes, sliced the thickness of kettle potato chips

1. Preheat oven to 400. Toss potato slices with olive oil to coat and season with salt and pepper. Arrange on a baking sheet in a single layer. Roast until tender, about 15 minutes. Set aside to cool.
2. (optional) in a medium saucepan over medium heat, brown sliced sausages in olive oil and set aside to cool.
3. Mix egg batter: whisk together the eggs and egg yolks, then add half n half (or milk & cream), asparagus, gruyere (in both forms) and sausages. Add salt and pepper to taste.
4. Lower oven heat to 350 and grease your baking dish. Lay potato slices three layers thick across the bottom of your baking dish. Pour in egg batter.
5. Bake for 30 minutes, or until the top begins to brown. Lower the heat to 275 and cook for an additional 20 minutes, or until a fork inserted in center comes out clean. Serve alongside a simply dressed salad.

*To roast asparagus, toss whole spears (trimmed of fibrous ends) to coat in olive oil and season with salt and pepper; bake in a single 375 degree oven until tender, about 12-15 minutes, depending on stalk thickness

**To prepare the cheese to mix into the egg batter first use a vegetable parer to shave 10 or so pieces from your hunk of gruyere, then grate the rest

I hope you enjoy this recipe and I welcome your feedback!

For more delicious recipes, visit my blog at:

Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad.  Details here:

MagublaCook's profile photoFUN COOKING FOR BEGINNERS 2015's profile photoDonate's profile photo
This looks lovely
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Jasmina Brozović

Now in Season  - 
Cheese and Spinach Quiche
Spinach season is on it's way!

Spinach history:
Spinach is thought to have originated in ancient Persia (Iran). Spinach made its way to China in the 7th century when the king of Nepal sent it as a gift to this country. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as "the Spanish vegetable" in England.
Spinach was the favourite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as "a la Florentine."
Spinach grows well in temperate climates. Today, the United States and the Netherlands are among the largest commercial producers of spinach.

For the dough:  
     200 g plain flour
     5 g of baking powder
     1 egg
     1 teaspoon salt
     1/2 cup butter
     1/2 cup yogourt

For the topping:
     3 eggs
     1/2 cup yogourt
     1 cup of cheese of your desire- I used mozzarella
     3 cups of cleaned spinach - blanched
     salt, ground pepper, ground ginger, minced garlic, Italian seasoning


Mix flour with baking powder, and in another bowl, mix yogurt, salt and egg. Connect both mixtures, add crumbled butter and mix well. The dough leave aside until you prepare the topping. Roll it out and put it in a greased mold. Bake for 10 minutes at 180 degrees until the dough gets a light crust and then remove it from the oven.

Spinach lightly simmer for 5 minutes. Season with minced garlic and a bit of salt. Mix eggs with yogourt, cheese and spices. On a lightly baked pastry first lay simmered spinach, then the mixture with eggs. Bake until golden for another 20-25 min.

Enjoy :) #tastytuesday #quiche

About spinach:
Azlin Bloor's profile photoCedrick Niles's profile photoLisa Watson's profile photoFood, Drink, and Fun's profile photo
Thank you very much :-) +maria nasir​
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Hasina Nasser

Now in Season  - 
Semla Bullar

It is Fettisdag tomorrow! Baked my own Semla  Bullar for the first time! Fresh cream, almond and cardamom~makes you literally float! Presenting a Swedish classic~Semla Bullar

This is an old tradition that dates back to before the middle ages and Fettisdag was the last (Shrove) Tuesday before the Lent fast began. These fat laden semla bullar were eaten to cram in some last minute calories before the 40 day fast. Shrove Tuesday is also known as 'Semla Dagen, and 'Vita Tisdagen' (white Tuesday) in Sweden.

Back in the middle ages, semla looked very different. They were baked out of the finest wheat flour and seasoned differently according to the eating fashion of the century. In the 1500's the buns were hollowed for the first time and fillings of butter and cream were used. Exotic spices were used only in the royal feasts due to limited availability of spices. During 1700's the French court in Sweden, mixed almond flour and milk to this historic bun. The lids were introduced in mid-1800's. The current recipe, which had a huge dollop of cream between the bun and the lid was introduced in Stockholm in the 1930's.
For 12 buns
For the buns:
2 cups flour + 1/2 cup for kneading and dusting
50 g butter
200 ml milk
50 g sugar
5 g dry yeast
5 cardamom pods, crushed in a mortar
1 egg

For the filling:
20  almonds ground into fine powder
4 tbsp icing sugar
2 tbsp cream
1/2 cup milk

For the cream topping:
500 ml whipping cream (35% fat)
2 tbsp custard powder
4 tbsp icing sugar

More icing sugar to dust

Baking the buns
1. Melt butter in saucepan. Add milk and 2 tbsp sugar and continue heating up luke warm temperature and take off heat. Stir in the yeast and let it proof for 30 minutes.

2. Once the yeast has proofed, beat in the egg.

3. Mix all the dry ingredients for the bun and make a well in the middle. Pour this liquid mixture in the flour well and until the dough comes off the sides of the mixing bowl. You may require more flour to bring the dough together, well try to use lesser flour for a moist bun. The end product must be a wet dough that has rounded up.

4. Cut the dough into 12 portions and let them rise under a warm towel for an hour.

5. Bake at 180°C for 10 minutes and cool on a wire rack.

6. Once cool, cut out a thin lids off the top the buns.

Preparing the filling:
1. Take the all the ingredients of the filling and with the bread crumbs and make a paste.

2. Fill the bun well with this filling mixture up to the top. The excess juiciness from the milk will soak into the sides of the buns.

Cream topping:
1. Whip up your cream until soft peaks start to form. Took me about 5 minutes of whipping.. Add in the sugar and beat till stiff peaks form. Add in the custard powder and whip for another 30 seconds. The cream is ready to be piped over the buns.

2. Pipe or spoon the cream over the buns.

3. And place back the lids to complete the semla bulle. Dust some icing sugar over the buns before serving.

#fettisdag   #shrovetuesday   #swedish   #semlabullar  
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Hasina Nasser

Now in Season  - 
Thursdays are Ärtsoppa days. Meaning, the Swedes indulge in slurping up bowl after bowl of Yellow Peas soup. It is a tradition and they still enjoy following it. Being quite cold today, I am very sure that most families have brewed up with nutritious thick soup.

1.5 cup of dried yellow peas
1 cube vegetable stock (10 g)
1 large onion
1 carrot, cut into 1 inch cubes.
1 table spoon green peas
1 tsp dry thyme

Serves 4.

1. Soak the yellow peas for at least 12 hours. Drain the water.

2. Cut the onion into 8 equal pieces. Take the yellow peas, stock cube, carrot and onion in a pressure cooker. Fill with 4 water. And cook for 5 whistles. If you don't have have a pressure cooker, use 1.5 liters of water and boil semi covered until the peas are mushy soft. Take around 1.5 hours

3. Open the cooker and add in the green peas, thyme and salt. Fish out the carrot cubes and puré them. Add back and continue to boil for another 10 minutes. Mash the peas with the ladle.

Serve with a dollop of heavy cream/hung yogurt and freshly chopped herbs.

#Swedish   #ärtsoppa   #Thursdays  
Frank Fields's profile photoHasina Nasser's profile photoAzlin Bloor's profile photojasper Davis's profile photo
+Frank Fields yogurt without any whey. The thick creamy kind like the Turkish yogurt.
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Karin Frauenfeld

Now in Season  - 
It finally came yesterday! The postman arrived with my last Christmas present from my secret Santa +John Nelson  ..:) A box with several kind of Rum ideal gift for Christmas time that anyone would love to receive! Thank you so much John, they tasted really nice; fudgy & moreish..:) Have a great Holiday season to you & your family dear John!

Karin Frauenfeld's profile photo
Lucky me +Lisa Watson ..:)
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Rita Dolce

Now in Season  - 
Brunsli Cookies.
Merry Christmas foodies!
Make your Chrismtas sweeter with these Swiss Brunsli cookies!

Here's how you can make them.
You will need the following ingredients to make many small cookies using a variety of molds. You should get around 30 pieces:
100 g sugar
200 g almond flour (or 100 g of hazelnut and 100 g of almond flour)
25 g flour
25 cocoa powder
55 g egg white
80 g melted chocolate
15 g kirsh (sour cherry brandy) 
pinch of salt
1 tsp cinnamon, and 1 tsp of different spices: ground star anise, cloves, nutmeg and freshly grated ginger.

Combine all dry ingredients and process in a food processor until well combined. Transfer them into a big bowl.
Whip the egg white until foamy. With a spatula or using the paddle attachment combine the eggs with the dry ingredients. When well combined add the chocolate then the kirsh and mix until incorporated. 
Flatten the dough and shape it into a disk, wrap in  plastic and leave it in the fridge for at least 4 hours or over night.

When you are ready to roll the dough, sprinkle sugar over your working surface and roll it until it is 0.6 to 1 cm thick. Personally, I opted for a thinner dough. 
Cut the dough into the desired shapes, put the cookies over a tray covered with parchment paper and leave them to rest and dry slightly for about 15 to 20 minutes, un-refrigerated or covered. Meanwhile preheat the oven at the high temperature of 220 C (428 F), and after 20 min you can bake the cookies. Put the trays in the oven for only 2 minutes and not more as you want the cookies to be really chewy in the middle. 

These cookies are delicious on their own but if you cut them using beautiful molds you can use them as decorative elements in festive cakes like I did with the dried fruits Christmas cake. If you are into cookie decoration using royal icing, fondant and more, these cookies form a wonderful base.
Rita Dolce's profile photoChristopher Sanchez's profile photoLisa Watson's profile photoSally Weatherley's profile photo
Thank you +maria nasir! Happy new year!
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Now in Season  - 
Wishing you all a wonderful and extra special Christmas with your loved ones!
The Foodies+ Team
maria nasir's profile photoTiziana Bontempi's profile photojihad safawi's profile photo
+foodies+ Happy new year to all of you too :)
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Mony Obry

Now in Season  - 
Pandoro it doesn't have the traditional look, but the taste is perfect.
Last year when Simonetta Held posted the Pandoro Sfogliaro on Google+, I promised I would try it. So I did and it came out almost perfect. I made it again this year and it came up more beautiful, very light and delicate.

I started prepping the day before and left it to rise all night. In the morning the size had tripled! It was more than ready to go into the oven.
3 cups all-purpose flour plus more for dusting
1 + 1/2 teaspoons of instant dry yeast
1/2 cup + 2 tablespoons sugar
1 tablespoon brown sugar
3 eggs + 1 yolk
1/2 cup + 2 tablespoons unsalted butter
1 teaspoon vanilla extract
Zeste of 1 lemon
1/2 teaspoon salt
1/3 cup + 2 teaspoons water

Mold: 7.5in diameter x 4in high
A rolling pin.
A stand up mixer or food processor


Step 1: the starter - 11am
1. Mix 1/3 cup of flour and 1 teaspoon of instant yeast.
2. Add the brown sugar and 1/3 cup of water. Mix very well then place to rise until doubled (50-60 minutes).
Step 2: Dough #1 - 1pm

For this step you will need the following out of the ingredient list above:

1+ 1/3 cup all purpose flour
¼ teaspoon instant dry yeast
2 tablespoons granulated sugar
2 tablespoons butter softened
2 teaspoons of luke warm water
1 egg + 1 egg yolk

I use a KitchenAid stand mixer for all my breads and brioches, it helps a lot. If you don’t have a similar appliance, it will take a little bit more time and muscles!
1. Mix the yeast with the flour and add to your starter.
2. Beat the sugar, egg and egg yolk and water in a bowl. Gradually add to your starter and flour. Combine well.
3. Add the butter one small piece at a time. Knead until everything is well blended and smooth.
4. Cover and let it rise until it doubles in size.
Step 3: Dough #2 - 4pm

For this step you will need the following out of the ingredient list above:

1 1/3 cup all purpose flour
½ cup sugar
2 eggs
1/2 teaspoon salt
zest of 1 lemon
2 teaspoon vanilla extract
½ cup butter softened
1. Beat the sugar, egg, salt and zest in a bowl and add to the first dough.
2. Add the flour.
3. Knead until everything is well blended and smooth. If the dough is too sticky, add one or two tablespoons of flour (one at a time). I knead it 15 minutes.
4. Put in a buttered bowl, cover and let it rise until it doubles in size.
5. Mix the butter and the vanilla together. If the butter is not soft enough, put it few seconds in the microwave. Leave it at room temperature until it is used in the next step.
Step 4: Puff pastry steps - 7pm

For this step you will need the mix of butter and vanilla and a rolling pin.
1. Roll out the dough into a rectangular shape around 1-1.5 inches thick.
2. Distribute the cold butter over in small pieces.
3. Fold the top third of the rectangle down over the dough.
4. Seal the seams by pinching the dough in order to trap the butter inside.
5. Chill 20-25 minutes in the fridge.
6. Repeat steps 1-5 three times.
7. Butter and dust your Pandoro mold with flour.
8. Form a ball with the dough and transfer to the mold, smooth side part at the bottom.
9. Cover and let rise until the size doubles or triples.
10. Transfer to the mold and let it rise. Again I put it in the oven with the light on. It should reach the edge of the mold.
I left it over night with a temperature of 67-68 DegF (19 DegC), but if it’s in a warm corner, 2-3 hours may be enough.

Step 5: Baking- Next day 8am
1. Pre-heat the oven at 375 DegF.
2. Bake for 15 minutes, then lower to 350 DegF and cook until golden brown (about 30 minutes). Check doneness with a skewer.
3. Let it cool before unmolding it. Transfer to a plate and dust the surface with sifted icing sugar to decorate.

#pandoro   #cake   #xmasrecipes  

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