Texas Rolls

I always seem to be on a quest for something. As soon as I fulfill one I am off on another. This time I wanted to find nice soft rolls. Any I have made have had a tendency to be heavy. Not quite right for stuffing with bacon or whatever takes your fancy. I wanted something soft that would squish round the filling snugly like a blanket therefore not spilling a drop of the precious contents on the floor or my nice clean shirt. Something light that takes minimal effort to bite through to taste the ambrosia waiting inside. Something tasty that when soaking up the delicious juices of whatever it is enfolding complements the flavour perfectly. A lot to ask maybe but I will not be beaten. I wandered around blogs and theses rolls caught my eye. It has come to my notice that the American way appears to be to use all purpose/plain flour and not bread flour as I had been using.
I found this recipe on Julie's lovely blog, Peanut Butter and Julie . It's as rich as any recipe you would expect from the southern states of America but soft light and lovely.

Yeasty Texas-Sized Dinner Rolls
Makes 12
3 cups flour
1 teaspoon salt
1 cup whole milk
5 tablespoons butter, in pieces
4 tablespoons sugar
2 1/2 teaspoons active dry yeast
2 large eggs, lightly beaten
Extra-virgin olive oil
Combine the flour and salt in the bowl of a standing electric mixer and whisk to blend.
In a medium saucepan, heat the milk to 180F degrees.

Add 4 tablespoons of the butter and 1 tablespoon of the sugar; stir to dissolve the sugar and melt the butter.

Let the milk mixture cool to 115F degrees.
Stir in the yeast and let sit for 10 minutes, until foamy.

Add the remaining 3 tablespoons of sugar and stir to dissolve. Add the yeast mixture to the flour mixture and stir to combine.

Add the eggs and knead the mixture, using the dough hook, on medium speed until a dough forms into a ball and pulls away from the sides of the bowl, about 6 minutes.

While kneading, add up to 1/4 cup extra flour, 1 teaspoon at a time, if necessary for allowing the dough to pull away from the sides of the bowl.
Grease a large bowl with olive oil. Transfer the dough to the bowl and turn to coat with the oil. Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 2 hours.
Grease a nonstick muffin pan with the remaining tablespoon of butter.

Divide the dough into 12 equal pieces. On a smooth, flat surface, cup your hand over 1 dough piece and gently roll it against the surface to form a smooth ball.

Repeat with the remaining pieces.

Divide the dough balls between the muffin cups.

Cover with a towel; let rise in a warm pace for 30 minutes.

Uncover; let rise until the dough rises 2 inches above the pan, about 1 1/2 hours more.
Preheat the oven to 200.C/400.F/Gas6 .

Bake the rolls until they are puffed and golden brown, 8 to 10 minutes. Let cool slightly in the muffin pan before serving.
Notes

I used half white plain flour and half wholemeal plain/cake flour
I used buttermilk instead of whole milk as I had some in the fridge.
I didn't use a muffin tray but formed them into round shapes on a baking tray
Thank you Julie they were delicious.

Pizzaahhhh

I love pizza. I have no time for the thick spongy based pizzas you see in supermarkets with plastic toppings. I have never had the privilege of eating pizza in Naples but I would dearly love to. Perhaps in the oldest pizzeria in the world Port Alba at 18 Visa Port Alba serving since 1830. Or where the pizza Margharita was born in 1889 for the then princess, Pizzeria Brandi found in the heart of old Naples a few yards from Piazza del Plebiscito on Salita Sant'Anna di Pallazzo. The first decent pizza I had was in New Orleans in the French Quarter and then again in New York thirty years later. I knew these were nothing like Neapolitan Pizza but they were thin crispy hot and delicious. The the hunt was on to replicate this wonderful Italian peasant dish the origins of which, are lost in the mists of time.
I had tried a few times. My bases were never thin enough. A baking tray just didn't do it. Always soggy. I decided to invest in a pizza stone. Just to continue on the authenticity I bought the most wonderful book La Pizza by Nikko Amondonico. At last I managed a dough that was so thin and crispy. The amount gave enough for four pizzas. After the first rise I popped the other three in bags in the freezer ready to just roll out and put on the topping whenever I want. I was so delighted with the results. If you haven't got a pizza stone get one. An excellent investment for perfect pizzas.

The Dough

25gms/10oz fresh yeast (I used 1 tablespoon of dry yeast)
250mls/9 fl.oz lukewarm water
400gms/14oz unbleached strong bread flour
1 tsp salt

Begin by making a yeast liquid.
Dissolve the yeast in 25mls(1&1/2 tablespoons) of the lukewarm water. Add about 2 tablespoons of flour. Mix to a smooth paste. Leave to rise under a cloth for 30 minutes.

Make a crater in the middle of about 350gms/12oz flour.
Pour the yeast mixture salt and the rest of the water in the hole.
Mix the ingredients together and knead for 10 minutes.
Divide the dough into four and form into balls.
Leave to rise under a cloth for about two hours or until doubled in size.
Use one ball for one pizza.
Press out and flatten the dough with the palm of your hand into a thin round circle. Use a rolling in to make it really thin.
Finally press with your knuckles about 2cm inside the edge to make the raised edge (cornicone).
The pizza is now ready to be filled

A little tip from Jeanette on my foodie forum is to roll out the dough on baking parchment with polenta on it. Then just slide it onto the pizza stone. Works perfectly.

Filling

The basic tomato base is two tins of tomatoes drained and gently squashed in a colander to get rid of most of the moisture as it makes the pizza base soggy.
To this I added a clove of squished garlic, oregano, shredded basil leaves and black pepper. I made the filling while the dough was rising to let the flavours infuse.
After this it's up to you what you put on it.
I topped with lots of parmesan and mozzarella then drizzled with olive oil before placing on the pizza stone in the oven.

The Oven

It is essential to put the pizza in a hot oven. Approximately 275.C/525.F. is the recommended temperature. The pizza will take 10-12 minutes. This is beyond the reach of most domestic ovens. In this case preheat the oven to it's highest temperature usually 240.C/475.F and increase the baking time by about 5-8 minutes

My oven managed to reach 260.C and as it is a fan assisted that's equivalent to 280.C and the pizza took 8 mins.

I am so glad I have finally conquered Pizza. It may not be official pizzaiola status but it tasted wonderful just the same.

Challah Bread

I love my bread making and just love a challenge. When I was sent a beautiful book from my dear forum friend Francesca. The Secret of Challah by Shira Wiener&Ayelet Yifrach the gauntlet was thrown down. Challah bread is often referred to as 'egg bread' since the recipe usually contains large amounts of eggs. This especially rich bread is eaten on the Sabbath and on all Jewish holidays (with the exception of Passover). Technically, the word 'Challah' isn't the name of the bread at all. The 'Challah' is a small olive sized piece of dough which is separated from the rest of the dough before baking. This is baked and then burnt (representing the destruction of the Temple) and thrown away after a special prayer is said. There are as many recipes of Challah as there are Jewish cooks and cookbooks. Different ethnic traditions call for differences in the recipes. One distinct addition is sprinkling sesame seeds or poppy seeds on the top of the bread before baking (usually after an egg wash, to help the seeds stick). This is supposed to represent the manna which God gave the Israelites to eat while they wandered in the desert. Some people prefer a very sweet bread and will even add raisins to the dough.
I was hesitant about the braiding but I needn't have worried it was quite simple and the book gave very good diagrams of a variety of ways to do this. I chose to braid with four strands.
A lovely rich bread. The recipe stated just flour. I used bread flour but it is my intention to try it with plain/cake/all purpose as I have recently come round to making certain breads with this and have had wonderful results. Some people use half and half I believe.I leave the choice to you. The recipe is for huge quantities. I divided it in four. This gave me one largish loaf. If you like making bread I urge you to try this. It's fun to make and the results are just delicious. It also makes very good French toast.

4 tablespoons dry yeast
1 cup of warm water
1 tablespoon sugar

.....................................
3 cups boiling water
1/4 cup/150grams margarine (I used butter)
2 tablespoons salt
1 &1/2 cups sugar
5 eggs
14-15 cups of flour

In a small bowl combine yeast 1 cup of warm water and 1 tablespoon of sugar.
Leave for a few minutes until frothy

Place the margarine/butter in a large bowl, pour the boiling water on top and mix until it has melted.
Add salt and sugar and set aside for a few minutes to cool.
Add the beaten eggs mixing well
Add the yeast mixture then the flour gradually.
If the mixture is too wet add a litle more flour.
Knead by hand for 10 minutes, with dough hook for about 5 minutes and food processor for 1-2 minutes.
Place the dough in a lightly oiled bowl cover with cling film or a towel and leave in a warm place for approx. an hour or until the dough has more or less doubled in volume.
Braid the loaves and place on buttered baking trays, cover and leave in a warm place for approximately one hour to rise again.
Preheat the oven to 180.C/350.F
Brush the loaves with beaten egg,1 teasp sugar and 1 teasp of oil.
Sprinkle with poppy seeds
Bake for approximately 40 minutes until the challah turns golden brown and tap hollow on the bottom
If the bread is browning before it is baked properly make a little foil hat and place over the top.
Cool on a wire rack

Braiding Instructions for a Four Strand Challah


1. Divide dough into 4 equal parts. Knead each part into a smooth ball and roll each ball into a ropelike strand. Lay the strands side by side and pinch together at the top.

2. Grasp the leftmost strand and pass it to the right, under the two strands adjacent to it, and then back toward the left, over one strand (the one closest to it now).

3. Grasp the rightmost strand and pass it to the left, under the two strands adjacent to it (which have already been braided), and then back to the right, over one strand.

4. Alternately repeat steps 2 and 3.

5. When done braiding, pinch the ends of the strands together and tuck under

Pomegranate and Honey Glazed Lamb

A very quick easy and tasty dinner. This was exactly what I needed tonight. Just the thing when galloping exhaustion strikes yet something that tastes wonderful is required at the end of the day. I thank Kate for the recipe which came from 'Cook Simple' by Diana Henry.


8 chunky lamb chops (I use chump)
Marinade
2&1/2 tblsps pomegranate molasses
10 tblsps olive oil
1&1/2 tblsps runny honey
2 garlic cloves crushed
2 teasps cayenne pepper.

Mix marinade ingredients in a plastic bag.
Pop the chops in the bag and coat well.
Leave for 1-24 hours.
Cook in a griddle pan carefully as the sugars may cause the chops to stick

A quick and very tasty dinner. I served with rocket and pomegranate salad with a balsamic dressing and boiled new potatoes. Delicious.

Chocolate Fudge Cake

I wanted to make a chocolate fudge cake. I have never found a really good fudge frosting. I roamed around various recipes on the internet and found this one. It was from 'Southern Cakes' by Nancie McDermott. It intrigued me greatly as it was cooked. I have never known frosting to be done this way. It was wonderful. Really really fudgey. The only problem I had was I left the cake until it was cold and also the frosting. It was difficult to spread. I used a knife dipped in very hot water so all was well The next time I use it, and there will be a next time, I will leave a little warmth in the cake and also the frosting before applying this delicious fudgey goo.
The cake is basically a pound cake with additions. I am always adding bits to cakes to see how they turn out. This was not at all bad. At least it was nice and chocolatey.

Pre-heat the oven to 180.C/350.F/Gas4

Grease and line two 8 inch sandwich tins

125g/8oz butter or soft matgarine
125g/8oz caster sugar
125g/80z Self raising Flour
4 eggs
30g/1oz cocoa powder
125g/4oz dark chocolate melted
100mls sour cream or creme fraiche
1 tablspoon golden syrup

Melt the chocolate and leave to one side to cool slightly

Beat the butter until nice and soft.
Add the sugar and beat until nice and light
Beat in the eggs one at a time
Beat in the syrup cream and chocolate
Sift in the flour and mix well
Divide the mixture between the two sandwich tins and bake for approx 20 -30 mins or until springy to the touch.
Leave to cool before removing from the tins.


Old Fashioned Chocolate Fudge Frosting

1 &1/2 cups sugar
1/4 cup cocoa
1/4 teasp salt
1/4 cup (1/2 a stick)/2 oz butter*
1/2 cup evaporated milk or half and half*
1 teasp vanilla essence


In a heavy medium saucepan combine the sugar,cocoa and salt. Mix everything together.
Add the butter and place over a medium heat stirring to melt the butterand mix everything together into a smooth brown sauce.
Add the milk,stir well and bring to a lively boil stirring often.
Adjust the heat to maintain an active but gentle boil and cook for five minutes stirring often.
When the frosting begins to thicken remove it from the heat, stir in the vanilla and set it aside to cool for twenty minutes.
Beat the frosting until it thickens and looks shiny then spread it over the cake or the layers you want to ice.

Notes

* I doubled the amount of butter as there was no way the specified amount was going to turn that pile of sugar into a sauce.

* I wonder if ordinary milk would do instead of evaporated. If anybody has made this frosting I would be grateful for their input.

Quick and Easy Potato Gratin

This is a very tasty side dish of potatoes. I am constantly trying different ways to cook and present this humble staple in our diet. As the Italians eat pasta and the Asians eat rice so the Irish love their spuds. It would not be unusual for the man of the house in this country, upon being presented with a tasty pasta dish for dinner, to say 'That was very nice but what happened to the spuds? Therefore the hunt is always on to find various methods of cooking other than plain boiling, mashing , roasting or chipping. This is one way which is quick, simple and tastes really good.

Amounts feed four quite generously

Pre-Heat oven to 200.C/400.F/Gas6

Four good sized potatoes
200 mls milk
200 mls cream
1 teasp of Old Bay Seasoning or any other spice you prefer or none.
1 clove of smushed garlic
Black Pepper ( a good grinding)
Handful of grated parmesan


Place the cream, milk old bay seasoning, black pepper and garlic in a fairly large saucepan and bring to the boil.

Remove from the heat and put the lid on to let the flavours infuse.
Peel and slice the potatoes into approximately 1cm slices.
Pop them into the saucepan with the milk and cream mixture and bring to the boil.
Simmer gently until just cooked.
Pour this mixture into a buttered oven proof dish and bake for about 15-20 minutes until turning golden and bubbling
About five minutes before the end of cooking scatter over the parmesan..
Allow to stand for a few minute before serving.

This can be served with anything of course but I think it goes exceptionally well with baked or boiled gammon. It makes a meal of plain bacon or sausages and sits well with fish.

Sweet Taste of the Tropics

I was browsing through my favourite blogs and saw the recipe for this on Rosie's blog. It is a Delia Smith recipe. I always find Delia's recipes very dependable and this looked so good I just had to make it. I loved the idea of mixing coconut with limes. The result was everything it promised to be. The sharpness of lime juice blending beautifully with the sweetness of the cake and icing. Rosie followed the recipe to the letter but that would not be me. The basic recipe is the same but I altered the amounts and did a different topping and filling but still used the lime juice as directed. Perfect I do urge you to try it. Rosie's looked wonderful. She is a great baker and has a lovely blog. Well worth a visit. Beautiful photos too.

http://rosiebakesapeaceofcake.blogspot.com

2 oz (50 g) desiccated coconut
2 limes
6 oz (175 g) self-raising flour
6 oz (175 g) caster sugar
6 oz (175 g) soft margarine or butter
3 large eggs, lightly beaten
2 level tablespoons dried coconut milk powder
1 rounded teaspoon baking powder

For the icing: 3 limes
8 oz (225 g) icing sugar
Pre-heat the oven to gas mark 3, 325°F (170°C).
You will also need two 8 inch (20 cm) sponge tins 1½ inches (4 cm) deep, the bases lined with silicone paper (parchment).


For the cake,
start off by grating the zest of the 2 limes on to a small saucer, then cover that with cling film and set on one side. Next, measure the desiccated coconut into a small bowl, then squeeze the juice of the limes and pour this over the coconut to allow it to soften and soak up the juice for an hour or so.
To make the cake, just take a large, roomy bowl and sift in the flour, lifting the sieve up high to give the flour a good airing. Then simply throw in all the other cake ingredients, including the lime zest and soaked coconut, and with an electric hand whisk, switched to high speed, whisk everything till thoroughly blended – about 2-3 minutes.
Now divide the mixture equally between the two prepared tins, smooth to level off the tops and bake on a middle shelf of the oven for 30-35 minutes, or until the centres feel springy to the touch. ( I found 20 minutes was long enough so check then)
Allow the cakes to cool in the tins for 5 minutes, then turn them out on to a wire rack to cool completely, carefully peeling off the base papers. They must be completely cold before the icing goes on.

To make the icing, begin by removing the zest from the limes – this is best done with a zester as you need long, thin, curly strips that look pretty. Then, with your sharpest knife, remove all the outer pith, then carefully remove each segment (holding the limes over a bowl to catch any juice), sliding the knife in between the membrane so that you have the flesh of the segments only. This is much easier to do with limes than it is with other citrus fruits. Drop the segments into the bowl and squeeze the last drops of juice from the pith.

Now, sift the icing sugar in on top of the limes a little at a time, carefully folding it in with a tablespoon in order not to break up the lime segments too much.
When all the sugar is incorporated, allow the mixture to stand for 5 minutes, then spread half of it on to the surface of one of the cakes and scatter with half the lime zest.
Place the other cake on top, spread the rest of the icing on top of that and scatter the rest of the zest over.
Then place the cake in the fridge for 30 minutes to firm up the icing before serving.

This recipe is taken from Delia Smith’s Summer Collection and Delia's Vegetarian Collection.

Notes

I was unable to find the dried coconut powder so added and extra tablespoon of dessicated coconut

I increased the amounts of flour sugar and butter each by 50gms/20z and used four eggs

I also made the cake by the creaming method as I think it gives a lighter result but this is up to you.

I made butter cream by creaming 175gms /6ozbutter with225gme/8oz icing sugar and added the lime zest and lime juice to this mixture.

I used two limes instead of three for the butter cream

I also added a rather magic ingredient called 'Pavlova magic which my lovely forum friend Gail sent me from Australia. She is a big time cake decorator so I listen to what she has to say.
It isn't necessary to add it you will still get a lovely tangy butter cream but this powder takes it another dimension altogether. I was amazed at the transformation. The butter cream metamorphosed into a lovely light pillowy marsmallowy consistency. Just lovely. You don't have to journey to Australia to buy this stuff. I found it available here.

http://www.sanza.co.uk/apps/shop/product.asp?pid=7867&scId=1472