Sourdough Brioches with Orange

Our delicious oranges from Crete (the best I know!) inspired me to prepare homemade candied orange zest and since then I am using them for different recipes.

Just before Easter, I prepare my “Colomba” again (Easter Italian Dove Cake) and this week these easier version perfect for breakfast and for giveaway!

In recipe I mentioned the soft candied orange zest; I made it at home boiling the cleaned orange peels (after easting the orange first) in water, throwing away most of the liquid and adding the sugar (same weight as the zest). I’ve boiled until the water was evaporated and the zest quite dry but still soft. I spread it on a baking tray and the next day I sliced it and placed it in small jars.  In order to prevent mold, I placed the closed jars in a pot with boiling water (covering half of the height of the jars) and after simmering for at least 30 minutes, switched of the heat and waited until cooled down in the pot. This is not the conventional way to prepare the zest, but it’s easy for me and I love to have this wonderful ingredient ready to be used.

If you don’t make the candied orange zest yourself, I suggest soften it for a few hours in little hot water prior use.

We know that not everybody has his culture of sourdough, for this reason a placed the alternative directly in the ingredients!

Sourdough Brioches with Orange

  • Servings: 40 pieces
  • Difficulty: medium
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You need:

Dough:

  • 1/2 cup sourdough starter (100% hydration), alternative: 1/4 cup + 1/4 cup flour + 1 teaspoon instant yeast
  • 1 cup water
  • 1 cup flour
  • 1 orange grated zest
  • 1 teaspoon salt
  • 1/4 cup melted butter (for the dough)
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 3 cups flour
  • 1/2 cup of soft candied orange zest (best if made at home)
  • Additional flour for rolling out
  • 6 tablespoons melted butter for brushing

Glaze

  • 3 tablespoons hot water
  • 3 tablespoons sugar for clear glaze

Procedure:

  1. Combine in a big bowl the sourdough starter, stir well, add the first cup of flour and stir well again. Cover and place in a war warm place to rise (I use the oven with only light on). The best temperature is around 26-27°C.
  2. When the mixture is foaming add the orange zest, salt, the first 1/4 cup of butter, the sugar, and the egg. Stir well. Mix together 3 cups of four with the orange zest and add them to the dough. Stir and knead until well combined. You may stir/knead with the dough spatula in the bowl or use the kneading machine. The dough should result wet but not too sticky. If necessary, add some more flour.
  3. Cover and let rise until doubled in a warm place (see above).
  4. Divide the dough into two portions. Roll out the first portion onto a floured surface to the size of about 50 to 40 cm. Brush with 3 tablespoons of melted butter and roll the dough form the longer side. Now you have cylinder about 50 cm long. Cut the cylinder into 2.5 cm slices and place each one in a prepared muffin mold (I use silicone ones so I don’t need to prepare the surface). Repeat the same with the second part of the dough.
  5. Place a heat-resistant bowl of warm water into the oven and place the molds in the oven to rise. Depending on your yeast/sourdough and the temperature, this takes 1 hour to a few hours!
  6. Let rise until they rise (I let them rise until three fold volume!) and preheat the oven to 170°C (let the bowl in the oven.
  7. For the glaze combine the hot water with the sugar and stir until the sugar almost completely melted. Gently brush the risen brioches.
  8. Bake for about 20-25 minutes until golden brown!

Autor: https://artandkitchen.wordpress.com/

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Nachos de Pollo – Chicken Nachos

In my life I have prepared nachos only once  ( Nachos de Camarones) and my family asked me to make some more.

This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.

The combination were done quite quickly and the result delicious.

I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!

I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!

Nachos de Pollo – Chicken Nachos

  • Servings: 4
  • Difficulty: easy
  • Print

You need

  • 1 tablespoon butter
  • 4 garlic cloves, chopped
  • 400 g chicken breast, skinless, boneless diced in 2 cm pieces
  • 1 cup diluted chicken broth (don’t add to much salt)
  • ½-1 cup tomato sauce, to taste
  • 2 tablespoons heavy cream
  • hot Sauce, to tast
  • 1/4 teaspoon all spice powder
  • 1/2 teaspoon coriander powder
  • 4 tablespoons cilantro
  • Salt and pepper to
  • 8 cups tortillas chips (not too salted)
  • 8 heaped tablespoons thick yogurt to served
  • Additional cilantro or parsley, chopped

Procedure

  1. Fry gently the garlic with the butter in a medium saucepot until fragrant add chicken and gently roast stirring from time to time for about 5 minutes.
  2. Add chicken broth and tomato sauce. Let simmer for about 30 minutes or until the chicken turns tender.
  3. In the meantime, arrange the chips on four oven save dishes and place them at 80°C/180°C to preheat them in the oven.
  4. When the chicken is done and sauce thicker add cream, hot sauce, spices, cilantro and adjust with salt and pepper.
  5. Remove the plate from the oven; pour the chicken sauce over the tortilla chips, dot with yogurt and top with fresh herbs.
  6. Serve immediately with extra yogurt if desired.

Autor: https://artandkitchen.wordpress.com/

 

Cheesy Vegetable Stew

This dish created for a cooking game where the ingredients are restricted from a selected list came out very tasty and delighted my family very much. I made a selection of the ingredients, which I had on hand and picked some winter savory (satureja montana) from the garden. For the cooking way I decided to create a new dish inspired by a vegetables stew with cheese, we got in Gran Canaria called “pisto”. Usually this dish is served with eggs, but in this case the cheese took the most important part and a so simple dish turned out in a great stew!

I’ve served this recipe as single portions in clay pots, but you can also place this is only one bigger oven proof mold. Serve with croutons or with a slice of rustic bread.

 

 

Cheesy Vegetable Stew

  • Servings: 4
  • Difficulty: easy
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Author: https://artandkitchen.wordpress.com/

You need (for 4 potions):

  • 2 tablespoons olive oil
  • 1 big onion, chopped
  • 2 garlic cloves chopped
  • 1 cup champignons mushrooms, diced (I used only stems as I used the caps for another recipe)
  • 4 cups diced tomatoes
  • 1 cups chicken broth, more if you prefer
  • 4 teaspoons Worcestershire sauce (quantity to taste)
  • 2-4 tablespoons fresh herbs to taste (I used winter savoury but also thyme, oregano or marjoram would work as well)
  • Salt and pepper to tater
  • 1 cup grated gruyere cheese (or another cheddar cheese)
  • 4 savory spring, or thyme or rosemary (optional)

Procedure

  1. Fry in a saucepot the onions and the garlic for a few minutes just until translucent.
  2. Add the mushrooms and fry until they begin to change the color and they smell “roasted”.
  3. Add tomatoes, broth and Worcestershire sauce, bring to boil and reduce the heat, simmer for about 15 minutes or until the most of the liquid is adsorbed.
  4. In the meantime, preheat the oven to 220°C (430°F).
  5. Add herbs, pepper and if needed salt to taste. Add more Worcestershire sauce if you like.
  6. Transfer in the molds for the oven, top with cheese and insert as savory spring.
  7. Bake in the oven at 220°C (430°F) for about 5-10 minutes until the cheese begins to change the color.

 

 

Nachos de Camarones – Nachos with Shrimps

 

Nachos are a quite trendy food in USA, but here in Europe they don’t appear very often on our tables. It is said that “Europeans don’t know what nachos are”!

That’s may be possible, I only had nachos as I visited Mexico (Baja California Sur)!  What are nachos?

You many look at the history of them here:

https://www.youtube.com/watch?v=zOj8oTF54Vs

My personal interpretation of nachos: tortilla chips (tostadas) from the oven topped with different ingredients and a melted cheese-sauce. From this point of view we may experiment on this theme and we can add the ingredients we love.

This was my spontaneous recipe, enjoy and try your variation!

Nachos de Camarones – Nachos with Shrimps

  • Servings: 2-3
  • Difficulty: easy
  • Print

You need: 

  • 12 cherry tomatoes
  • 1 teaspoon oil (I use olive oil)
  • 250 g shrimps, deveined and peeled
  • 1 tablespoon Mexican spice mix
  • Smoked paprika to taste
  • 2 tablespoons oil (I use olive oil)
  • 1 small onion, chopped
  • 2 red pepper, chopped
  • 2 garlic cloves, chopped (quantity to taste)
  • 2-4 tablespoons of heavy cream or sour cream
  • 1 small jalapeño chili, sliced (quanity to taste!) or chili flakes
  • 3 cups tortilla chips
  • 100 g shredded Cheddar cheese (much more if you want or like!)
  • 1 tablespoon fresh cilantro chopped

Procedure:

  1. Place the cherry tomatoes into an oven safe mold, toss with 1 teaspoon oil and place under the broiler until the skin of the tomatoes begins to take a few darker places. Check from time to time. Remove from the oven and transfer the tomatoes into a small bowl or dish.
  2. Set the oven to 180°C
  3. Toss shrimps with Mexican spice mix and smoked paprika in a small bowl.
  4. Heat the oil in a non-sticky skillet and fry the onion with the red pepper and the garlic for about 5 minutes.
  5. Add the seasoned shrimps, the cream and fry for about 1-2 minutes to heat them up. Set aside and keep warm.
  6. Season with the jalapeño.
  7. Adjust tortillas chips in an oven and microwave save mold and top with broiled tomatoes, shrimps and pepper mixture.
  8. Sprinkle with cheese.
  9. Place in the oven until cheese is melted and the borders of the tortillas begins to turn dark. If necessary place the dish into the microwave until cheese is completely molted.
  10. Top with fresh cilantro and if needed with more fresh onion and serve immediately

Autor: https://artandkitchen.wordpress.com/

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

We tried these simply and delicious dish on Tenerife as we escaped the European winter for a few days.

Originally these peppers had been imported from America and now they are very much appreciated in Spain and all over the world. For this recipe you should use small green peppers (called pimientos de Padrón) each one just one bite!

Traditionally these peppers should be fried, after this some salt (with “sal Maldon“) is added and they are served immediately. In this version we will toss them with little olive oil and bake them in the oven.

These are usually served as appetizer, but as side dish works very well for us.

 

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

  • Servings: 4-8
  • Difficulty: easy
  • Print

You need:

  • 250 g small green peppers (pimientos de Padrón)
  • 2 tablespoons olive oil
  • Pepper to taste
  • coarsely salt (sal Maldon), to taste

Procedure

  1. Preheat the oven to 200°C.
  2. Wash peppers, pat dry and add oil and pepper.
  3. Toss with your hands to coat them.
  4. Transfer to baking mold (if possible in only one layer).
  5. Sprinkle with salt (you can also add the salt after baking) and bake them until lightly roasted for about 15-20 minutes.
  6. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

Barraquito 3 Ways – Wonder Coffee from Tenerife

The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.

A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.

As I wanted to replicate the “café leche leche” I came across the barraquito.

The photos were spectacular and I found that we need to try this and see how it works.

Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.

The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.

In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!

Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).

Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?

Guess, look at the pictures? Which one got the espresso first?

Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!

There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!

A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!

Solution of the question: the glass with high white level just after the liquor got the milk first.

Barraquito Two Ways – Wonder Coffee from Tenerife

  • Servings: 1
  • Difficulty: medium
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You need

  • 1small cup of espresso
  • Hot milk, to taste
  • 2 tablespoons sweetened condensed milk
  • 1-2 tablespoons liquor (Licor 43 or Tía María)
  • Cinnamon
  • Lemon zest

Procedure:

  1. First of all you need to have all your ingredients ready, including the hot espresso and the milk. Foam the milk with the shaker or the special blender (I did not foam this enough, next time I will foam this better).
  2. In a small glass pour the condensed milk on the bottom first.
  3. Now fill the liquor letting it flowing from the wall of the glass or using the back of a spoon.
  4. In the same way pour the hot foamy milk.
  5. Now pour the espresso looking not to mix the levels. (optional: 5a. some more milk and foam)
  6. Sprinkle with cinnamon and add the lemon zest.

Author: https://artandkitchen.wordpress.com/

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Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

papas-arrugadas-con-mojo-rojo-y-verde

Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.

We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.

Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.

How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.

I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.

In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.

We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.

These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.

Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

You need papas-arrugadas-con-mojo-rojo-y-verde

Papas arrugadas

  • 500 g small salad or new potatoes, washed
  • Water
  • 25 g sea salt (or more, about 100 g)
  • 1/2 teaspoon salt if you while cooking you use “only” 50 g sea salt

For the Mojo Verde

  • 50 g fresh cilantro (can be partly or entirely substituted by parsley)
  • 6 tablespoons mild olive oil
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sea salt
  • 1 pinch cumin, optional
  • Dried and fried or toasted white breadcrumbs, optional to taste
  • 1/2 green pepper, optional

Mojo Picón or mojo rojo

  • 50 ml olive oil
  • 5 ml vinegar
  • 2 garlic cloves, or more to taste
  • 1 chili
  • 1 red pepper, cored and seeds removed
  • 1/2 tablespoon paprika
  • 1 pinch smoked paprika, optional (my personal addition)
  • 1/2 tablespoon cumin ground
  • 1/2 teaspoon salt
  • Dried and fried or toasted white breadcrumbs, optional to taste

Procedure

Papas arrugadas

  1. Place the potatoes into a pan and add just enough water so potatoes are not completely covered. Add the salt and bring to the boil.
  2. Reduce heat to medium at a lively simmer uncovered until potatoes are tender, 20-30 minutes. Stir gently with a wooden spoon from time to time.
  3. At this point the water should have reduced a lot.
  4. Drain the excess water and place the potatoes in the still warm pan the salt and pepper if you like. Heat gently and stir to coat. Cook until wrinkled for about 5 minutes. (You can perform this step in a preheated oven at 220°C as well).

Mojo verde

  1. If you have a blender, you many simple blend all the ingredients until smooth.
  2. If you prefer the traditional method, start by mashing the garlic with mortar, gradually add the chopped cilantro, then oil and work until smooth then season with the cumin and vinegar to taste.

Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.

The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)

Mojo Picón or mojo rojo

  1. Simply blend all the ingredients, except of the breadcrumbs.
  2. Season to taste with more salt, garlic or chili.
  3. Add gradually the breadcrumbs until you will reach the consistence you like

Autor: https://artandkitchen.wordpress.com/