March 21, 2009

Milk Bread לחם לבן בסיסי

Milk bread-We can't stop eating this Bread !! :)

Milk bread recipe
/Delicious Magazine - recipe by Felicity Barnum Bobb
לחם לבן- מתכון בעברית
750g strong plain white flour
2 tsp salt
75g butter, cut into small pieces
7g sachet fast-action dried yeast = 2.25 ts
1 tbsp golden caster sugar
300ml milk (+150 ml water)
H o w :1. Put the flour into a large bowl and add the salt. Add the butter and rub it into the flour with your fingertips until it’s like breadcrumbs.
Tip in the yeast and sugar.
2. Pour the milk into a large measuring jug and stir in 150ml water. Microwave on high for 2 minutes until warm. (Or warm in a pan over a medium heat.) Add to the flour and stir with a wooden spoon. Use your hands to mix the dough until it forms a soft dough that leaves the sides of the bowl clean.
3. Sprinkle a work surface with flour, then tip the dough onto it.
Stretch and work the dough for 10 minutes until smooth and elastic.
Roll the dough into an oblong shape.
4. Preheat the oven to 220°C/fan 200°C/gas 7.
Grease a 900g loaf tin and add the dough.
Cover with greased cling film and leave to rise in a warm place for about 40 minutes, until the dough is almost at the top.
Discard the cling film, dust with some extra flour and bake for 35-40 minutes, until risen and golden brown.
Cool in the tin for at least 20 minutes.

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו .התפרסם היום בבלוג האוכל של חנית ורן

March 19, 2009

Grissini -breadsticks

Few weeks ago ,I've foond Kirl Mckoy photo here- "A splash of seasoning can be better than a shake" (Los Angeles Times);
2 days later I was still enchanted . Google Images helped me with more artwork made by
Kirk.One of them was the artcle :50 ways to make your holiday gifts homemade. There were the fantastic Hand made breadsticks.It happened again , few minutes later, I've found myself in the kitchen making these wonderful (best ever)Grissini .
Flour,yeast, water, oil,salt..thats all you need.
These Grissini are thin, crispy,be careful not to break them. ..
Take a look of some step by step pictures, it's easy to bake Grissini at home and it's VERY VERY TASTY !!!!

Grissini -breadsticks גריסיני מקלוני לחם
-מתכון בעברית
1/2 cup warm water
1 package active dry yeast
1 teaspoon sugar
1 1/4 cups all-purpose flour, divided
1/2 cup whole wheat flour
2 tablespoons olive oil
1 teaspoon sea salt
1. In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.

2. Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.

3. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.

4.Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being
careful not to break them.
Full recipe


Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן

March 18, 2009

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter-Chocolate Chunk Cookies
Peanut Butter and Chocolate in one cookie ! a great combination and most easy to make and bake.we love these cookies very much .
Peanut Butter-Chocolate Chunk Cookies
/martha stewart
 עוגיות חמאת בוטנים ושוקולד-מתכון בעברית
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

H O W :
Preheat oven to 350 degrees.
In a bowl, whisk together flour + baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.
Stir in chocolate chunks.
Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool
Lemon Poppy Seed Muffins -easy low fat and tasty, here is the recipe

March 6, 2009

Homemade Nutella להכין ממרח נוטלה בבית

It was like magic that night. Standing alone in my small kitchen grinding hazelnuts to a smooth butter. Few minutes later I've got that dark Hazelnut chocolate spread .So easy to make and very smooth and tasty ! ; This Hazelnut chocolate spread is much healthy for you and for your family . I hope you'll try it .. :)
Hazelnut-chocolate spread

Hazelnut-chocolate spread (homemade Nutella)
/From the Los Angeles Times
 ממרח נוטלה-מתכון בעבריתServings: Makes about 1 1/2 cups2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as needed
Heat the oven to 400 degrees (200F).

Spread the hazelnuts over a cookie sheet and roast until they darken and become aromatic, about 10 minutes( 8 minutes) .
Transfer the hazelnuts to a (damp )towel and rub to remove the skins.
In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly,for few minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.

The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.
Remove to a container, cover and refrigerate until needed.
It will keep for at least a week.
Full recipe

Chanita.Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן

March 4, 2009

cranberry, coconut and orange bread

Let's start with some flowers, found at the Friday market 2 weeks ago:

and ..after 'playing' with this pic I've got this one : cranberry, coconut and orange bread

cranberry, coconut and orange bread
 /Donna hay
 כיכר חמוציות קוקוס ותפוז-מתכון בעברית
1½ cups= 225g plain (all-purpose) flour
2 teaspoons baking powder
⅔ cups (150g) caster (superfine) sugar
1 cup =75g shredded coconut
1 cup dried cranberries
2 eggs, lightly beaten
⅓ cup = 80ml vegetable oil
½ cup = 125ml orange juice
1 tablespoon finely grated orange rind
icing (confectioner's) sugar, for dusting
1 cup (280g) natural yoghurt, to serve
H O W :
Preheat oven to 160°C (320°F).

Sift the flour and baking powder into a large bowl and add the sugar, coconut, craisins, eggs, oil, orange juice and orange rind and mix until well combined. Spoon the mixture into a greased 21cm x 10cm loaf tin lined with non-stick baking paper.
Bake for 1 hour or until cooked when tested with a skewer.
Cool on a wire rack, dust with icing sugar and serve with the yoghurt.
Full recipe

One Foodblog to visit today:The Food Librarian -as she writes ""About Me
One Los Angeles librarian's attempt to learn to bake from scratch...and other musings about food and life.."- her Blog is wonderful
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן
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