Saturday, 29 October 2016

Homemade bagels for breakfast

I did it again... and by that I mean a spontaneous buy of yet another kitchen tool. I was meeting my friend for  a cup of coffee and a long due to chat yesterday, as we have not been seeing each other for some time now. During our walk through the streets talking about this and that, my eyes caught something really cool in the store window.... Lékué bagel molds. My boys and I love bagels, especially homemade once. If you ever made bagels yourself, you would know that they are actually not very difficult to make, but there are some steps which might be challenging and with this little beauties you won´t have any issues to make your own homemade bagels ever again.

After saying goodbye to my friend, I decided to reward myself with one little present. I rushed back to the shop and couple of minutes later I was an official owner of these gorgeous bagel molds. Already on the way back home I was thinking what kind of bagels I would make for breakfast next day, surprising my boys with something special.

The molds do hold what they are promising. I was positively surprised and all the steps I was struggling in the past, when making bagels (shaping the whole which will hold during the baking process to give the bagels their typical shape, putting the bagels into the boiled soda water and fishing them out without breaking the shape etc.) were done much easier with those molds.
I decided to try something new... gluten free bagels. Not that we are having issues with this, but I know many people who does and wanted to try some gluten free recipes for some time now. The recipe does not yell for raising time either, which made it even more attractive for me. The bagels were done in no time, well there was some time involved of course, but not as much as usual. The result (even with all my fears and doubts) was just amazing... again my biggest fans and criticizers (my boys) were more than pleased with my "madeinnotime" bagels.  The bagels came out light and fluffy and I think we will be making them for sure again.
Gluten free bagels
  • 350 g gluten free bread flour
  • 6 g dry yeast
  • 1 tablespoon sugar
  • 0,5 teaspoon salt
  • 175 ml warm water
  • 60 g butter (room temperature)
Preheat the oven to 180C. Add flour, yeast and sugar into the bowl of your stand mixer and give it a whisk. Put in salt, water and butter, start kneading on a low speed for half a minute or so. Increase the speed of the stand mixer and knead for more 3 minutes. Take the dough out of the bowl and let it cool for about 10 minutes in the refrigerator.
Meanwhile boil some water in a pot and add some salt and 1 teaspoon of baking powder to it (be careful while sifting in the baking powder).
Take the dough out of the fridge and divide it in 6 equal pieces. Shape a ball, place it on the top of the bagel mold and drag it down to shape the bagel. Take the mold and submerge it in the boiling water, let it boil for 20 seconds. Take the mold out of the pot and place it on a plate covered with paper towel, so the remaining water can drain. Proceed the same way with the remaining dough balls. Brush the bagels with some egg wash (egg mixed with some water) and sprinkle some sesame seeds, lax seeds or poppy seeds over the bagels. Put the molds as they are on the oven rack and bake for about 20 minutes till golden brown.
Serve with anything you like. Please note that the bagels should be eaten the same day, as they will lose on taste and shape over the time.


Enjoy!






Saturday, 15 October 2016

Pie with chanterelle mushrooms, cookies and yet another excursion to a park

Fridays are usually comfy food days in our house. Some cozy food (preferably something we can eat just with our fingers), nice movie for entertainment and lot´s of lazy time at the sofa. Now with autumn being here, where evenings are starting to get bit chilli and dark, luring at the sofa is more enjoyable than ever.

For me cozy food means also not too much effort, as I also would like just to hang out on the sofa, getting relaxed from the busy working week. I also would prepare something, what we can possible have on Saturdays for lunch or picnic to, to free up myself from cooking and spend the whole day with my boys. Today I am sharing an easy peasy pie recipe, with the most gorgeous mushrooms you can have, autumn is here and with this the chanterelle mushrooms. Pies are generally considered as comfy food in our home, I personally love it because it literally takes 10 minutes to have it prepared, then you just pop it into the oven and after 40 minutes or so you will get something super delicious and comforting for dinner. Another reason I love pies is that they always taste better the day after and you could enjoy them cold too, hence pie is my number one dish when it comes to picnics.

Now coming to the sweet part of the evening, cookies... better said chocolate chips cookies. I guess I do to tell you why cookies are considered as comfy food... This small little bites of heaven, you do enjoy with a cup of tea or milk.

Today on the blog pie and cookie recipe, with some pictures the day after.... of course we had some left overs and nice weather on Saturday,so I could not resist to have a small picnic with my boys in one of the most gorgeous parks in Barcelona.
Pie with chanterelle mushrooms and minced meat

  • 1 pack puff pastry
  • hand full chantarelle mushrooms
  • 400 g minced meat
  • 1 small onion
  • 3 eggs
  • 250 - 300 ml double cream ( I always use the one for cooking)
  • 50-70 g cheddar cheese (grated)
  • salt, pepper, nutmeg, smoked paprika powder, garlic powder
  • pine nuts
Preheat the oven to 180C. Line your baking dish with the puff pastry (make sure not to tear it to much, as it will shrink during the baking process). Cut the mushrooms in  quarters and fry them with some olive oil in the frying pan. Season with salt, pepper and nutmeg. Take the mushrooms out of the pan, put a bit more olive oil and onion cut ins mall cubes, fry it for a minute, then add the minced meat. Season with salt and pepper and fry it till all meat is well cooked. Set it aside and let is cool of.
In a small bowl whisk together the eggs, double cream, salt, pepper, smoked paprika powder (about 1 teaspoon) and garlic powder. Add the grated cheese and combine. Assemble the pie: spread the minced meat on top of the puff pastry, following by the mushrooms. Pour the egg-cream mixture over and sprinkle some of the pine nuts. Put the pie into the oven and bake for 35-40 minutes, till golden brown. You can decorate the pie (as I did) with some left over of the pastry.. simple cut any shape you like and put it on top of the pie before baking.

I love to serve a simple leave salad with honey mustard dressing to this pie. Take a bag of different leaves salad, some cherry tomatoes and cucumber. Pep it up with some fresh figs and roasted pine nuts. The dressing is done with some lemon juice, olive oil, honey, mustard, salt and pepper.



Chocolate chips cookies

  • 200 g butter (cut in cubes)
  • 200 g brown sugar
  • 2 eggs
  • vanilla (it can be bit more then usual)
  • pinch of salt
  • 300 g flour
  • 1 teaspoon baking powder
  • 200 g chocolate chips
Preheat the oven to 180C. In a stand mixer using the pedal attachment, mix together butter and sugar will all well combined and pale in the color (about 3 minutes). Add the eggs and give it another whisk, till all eggs are incorporated. Sift in the flour, salt and baking powder, mix till all ingredients are combined. Add chocolate chips and give it another whisk.
Line the baking tray with baking paper. Use your ice cream scooper to form the cookies.Place the cookies on the baking tray, leave some space in between (you should be able to have 12 cookies on the tray) and bake them for 12 minutes. Take them out and let them cool on a cooling rag.





Enjoy!


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