Chocolate Crackle-Tops /Chocolate: Cooking with the World's Best Ingredient by McFadden, Christine; France, Christine
200 gr bittersweet or plain chocolate chopped into small pieces
90 gr unsalted butter
115 gr caster sugar
1 ts vanilla
1 3/4 cups plain flour
1/4 cup cacoa powder
1/2 ts baking powder
1/2 - 1 cup icing sugar, for coating (or 1 1/2 cup as written in the book)
H O W
1.In a heavy-based saucepan over a low heat, melt the chocolate and the butter until smooth,stirring frequently.
Remove from the heat. stin in the sugar until dissolved.
add the eggs, one at a time, beating well after each addition.stirr in the vanilla essence.
Sift the flour, cocoa, baking powder and salt into a bowl. gradually stir into the chocolate mixture in batches to make a soft dough. cove and chill for at least 1 hour, until the dough is firm enough to hold its shape.
Preheat oven to 325F( 160C). place the icing sugar in a small, deep bowl. using a small ice cream scoop or rounded teaspoon, scoop the dough into small balls and roll between your palms.
Drop the balls into the icing sugar and roll until (heavily..) coated. place the balls on the baking sheets, about 11/2 in (=4 cm) apart.
bake the cookies for 10-15 minutes or until the Tops of each feels slightly firm when toughed with a fingertip.
leave for 2-3 minutes,transfer to wire racks and leave to cool completely.
GRANDMA'S WHITE BREAD לחם לבן של סבתא
2 packages dry yeast
3/4 cup warm water (105 to 115 degrees)
2 tablespoons sugar
1 1/4 cups milk
1/4 cup butter (unsalted)
1 tablespoon salt
5 cups bread flour (approximately)
Melted butter for brushing
In a large bowl, dissolve yeast in warm water. Add sugar. Let set for 3 minutes until a layer of foam covers surface.
Heat milk, butter and salt to 110 degrees and add to yeast mixture.
Add half the flour and mix with a wooden spoon or heavy wire whisk for 2 minutes.
Add remaining flour and work in with hands until a ball forms. Turn out onto a floured surface and begin kneading. If dough is too sticky, add a small amount of flour.
Knead for 6 minutes or until dough is smooth and elastic. Lightly coat with oil and return to bowl. Cover with a towel and let rise for 1 hour or until doubled in bulk.
Punch down and form into a large rectangle. Cut in half and roll each half into a loaf. Place seam side down in greased pans. Loosely cover with plastic wrap and set in a warm place and allow to rise for 1 hour.
Gently remove plastic wrap. Cut a slit down center of the loaf with a sharp knife or razor blade. Brush with melted butter and bake in a preheated 375-degree oven for about 30 minutes or until loaf gives off a hollow sound when tapped on crust.
Remove from pans and allow to cool on a rack to ensure a nice crisp crust.- David Green -Full Recipe Here + Slideshow: Making This Bread
* The Bread is soft and fine (It needs less salt as written)
Skordalia (garlic spread) /Stephie [Hebrew] /- more Greek recipes -eatgreektonight ממרח שום יווני"Potent but delicious. Use on toast, over vegetables, noodles, mixed in mashed potatoes. My grandmother makes this 2 ways, with bread or with potatoes. She does this by hand or with a hand mixer, but I use a blender, or when I'm really feeling ambitious, the food processor.
You will need:
1 lb of potatoes, peeled
10 to 12 cloves of garlic
salt and pepper, to taste
1-2 tsp vinegar (white or cider)
1 cup of olive oil
Boil the potatoes and mash them while they are still hot. Finely crush the garlic. Add the crushed garlic to the mashed potatoes along with the vinegar, salt, and pepper. Keep mixing while adding the olive oil a little at a time. Work the mix into a smooth texture.
This can be made using bread instead of potatoes. The bread should be stale (but use what you have). Soak it in water and then squeeze the water out. Be aware that the bread version is much more potent than the potato version. "[written by Stephie in her Blog]