Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti
/Isidora Popovic- Popina Book of Baking/ Ryland Peters  Small, 2010 -leites Culinaria.com
ביסקוטי פירות יבשים ואגוזים-לחצו כאן למתכון בעברית

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 cup pistachio kernels, left whole
1/4 cup shelled hazelnuts, coarsely chopped
1/4 cup golden raisins
4 dried apricots, cut into small pieces
4 dried figs, cut into small pieces
Freshly grated zest of 1 small unwaxed lemon
2 eggs, lightly beaten

H O W :
Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.

Sift the flour and baking powder into a large bowl. Stir in the sugar, pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.

Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet.

Wet your hands lightly with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide.

Bake for 24 to 30 minutes. (To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes).
Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.

Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices.
Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side.
Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely.
Store in an airtight container for up to 2 weeks.
Full recipe - Here

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Olive & Semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia
/recipe by By Lucy Williams Delicious magazine
פוקאצ'ה עם זיתים ועגבניות חצי יבשות - לחצו כאן למתכון בעברית
Ingredients :
500g strong plain flour
1½ tsp salt
Pinch of caster sugar
4 tbsp extra-virgin olive oil
2 x 7g sachets fast-action dried yeast = 4.5 ts
80g semi-dried tomatoes in oil, drained and chopped - I use homemade and only 64 gr
150g mixed olives, pitted - I use less..
Small handful fresh rosemary leaves - I didn't add this
2 garlic cloves, thinly sliced
H o w :
1. Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl.
Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.
2. Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval about 35cm x 23cm . Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic.
Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.
3. Bake in the oven for 20 minutes until risen and golden brown.
Full recipe - Here

making the semi-dried tomatoes in oil at home..

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Tomato Focaccia

Tomato Focaccia -So easy to bake and One of the Best ! she's a good-looking one.. isn't she?..

Tomato Focaccia
פוקאצ'ה עגבניות עסיסית המתכון בעברית
Makes 1 Flatbread
recipe by Deborah Mele /Italian Food Forever

1 Pkg. Active Dry Yeast = 7 gr = 2.25 ts.
1 1/2 Cups Warm Water = 375ml
4 Cups All-purpose, Unbleached Flour = 560gr
1 Teaspoon Salt
6 Tablespoons Olive Oil (5 TB)
10 Cherry Tomatoes, Halved, Or Plum Tomatoes Sliced (I use 15 cherry tomatoes)
6 Large Fresh Basil Leaves
Coarse Salt
H O W :
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 (1/2) hours.
Punch down and place on an oiled baking sheet, forming into an oval or circle. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves.
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt.
Preheat the oven to 425 degrees F.
Bake about 20 minutes or until golden. Serve warm or at room temperature.

Variations: Instead of the tomatoes and basil, you might try adding 1 Tbs. Fresh Rosemary to the oil and salt, or sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.Full recipe is HereBuon Appetito!

ניתן לקרא את המתכון כטור במדור האוכל בעכבר העיר און ליין - כאן
Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן

Muesli slice -a green post חטיפי מיזלי

Muesli slice

Do you like pumpkin seeds? .. if you do, here is a sweet treat for you , full with green pumpkin seeds.or shell we call them 'pepitas' ? ..; These slices are rich, small , easy to make and even one, makes you feel good ! ; Taste.com.au is a great recipe source too .

before baking ..

all you need ..

Muesli slice

/Taste.com.au

 חטיפי מיזלי -מתכון בעברית
50g butter
110g = 1/2 cup raw sugar
60ml = 1/4 cup honey
200g pepitas = pumpkin seeds
1 Sanitarium Weet-bix, crushed ; I use another small cookie ,crushed
90g = 1/2 cup sultanas
50g = 1/2 cup rolled oats ; I use oats for cooking
75g = 1/2 cup self-raising flour
H O WPreheat oven to 170°C. Line a 20cm square cake pan with baking paper. Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.
Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 (20 minutes)minutes or until golden. Set aside in the pan for 30(45 !! - not less) minutes to cool completely. Cut into slices to serve.

Full recipe

licking the spoons ... by myself :-)

Ex-ET -Uploaded by Esma-Movie
** David Rocco has a tasty Food site - "I'm not a chef, I'm Italian" - Here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן

בקרו אותנו בבלוג למון ג'ינג'ר - יש שם הפתעות חדשות מידי יום

This Weekend special :Dan lepard's recipes

I love Dan lepard's recipes.His Baking Book is my admired Bread Book . I think all of his recipes are special.His magic touch can be found in every Bread or cake recipe .Here is another example- the: Lemon drizzle cake. So simple but not like others.Oil and butter, cornflour,ground almonds,caster sugar...
Here are some more of Dan's recipes I love:
1.Foccacia Genovese - recipe 2. Simple milk loaf - recipe
3. Chelsea buns - recipe 
4. Cucumber pickle juice rye Bread - recipe 5. Light rye flatbread - recipe 6. Chocolate custard muffins - recipe 7. Orange almond butter biscuits -recipe and there will be more recipes ! :-)

Lemon drizzle cake

Lemon drizzle cake/Dan lepard עוגת לימון מזוגגת50g unsalted butter, melted
50ml sunflower oil
finely grated zest 2 lemons
90ml lemon juice
150g caster sugar
2 large eggs
50g ground almonds
150g plain flour
2 tbsp (20g) cornflour
2 1/2 tsp baking powder
75g icing sugar

Full recipe :Dan lepard's Forum

What to read or visit : The Britannica Blog [picture Britannica's Blog]

The Esquire Chili Cook-off: Introduction By Scott Raab- with 6 recipes ! [picture :Esquire]

Italian made -How to play with your food

קרקרים מקמח 100%מלא -תמונות והמתכון :פה coming soon:Thin wheat crackers
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן

UPDATED: Jan 4, 00:31-Second Stage of Operation Cast Lead Begins /dover.idf אתר דובר צה"ל
Here is the video "15 Seconds in Sderot"

Honey Roasted Pears, Chocolate Cookies with Oil, White Wine Taralli

We're still waiting the winter to come, there is No rain , the days are still warm (the nights are cool) , and there is no Extra water here at all . For a sweeter weekend here are 3 new and sweet recipes- we love them all .All about my birthday cakes (my mom made them for me ! ) -soon in a new post :)Eran Badinerie (Israel) - "Dreaming" מזל טוב לערן עם צאת אלבומו

3 Friday Market pics

1. Taralli all'Anice e Vino Bianco -Crispy Anise and White Wine Taralli Crispy Anise and White Wine Taralli

עוגיות יין איטלקיות-מתכון בעברית3 cups unbleached all-purpose flour, plus extra as needed (=420 gr)
1 teaspoon double-acting baking powder
1 cup granulated sugar
1 tablespoon anise seeds - I didn't add at all
½ cup plus 2 tablespoons dry white wine , plus extra as needed
½ cup plus 1 tablespoon extra-virgin olive oil H O W :
Preheat the oven to 375 degrees. Line 3 baking sheets with parchment paper.
In a mixer (like me) or by hand-
Sift the flour and baking powder together . Add the sugar and anise seeds and mix well.

Add the wine and olive oil, and knead gently until a dough forms. If a dough does not form, knead more vigorously. Depending on the protein content of your flour, you may need to add a little more wine if the dough is dry or a little more flour if the dough is sticky.

Cut into walnut-sized pieces. Roll each piece into a tight ball in the palms of your hands, then roll each ball into a thin log (about 1/8-inch thick) on an unfloured counter. Shape each log into a spiral with overlapping ends.

Arrange on the prepared baking sheets about 1 inch apart, and bake in the preheated oven 10 minutes, or until golden on the bottom and just barely crisp. The taralli will harden as they cool so do not overbake them. Cool on a rack, store in an airtight tin, and enjoy. Makes about 80 taralli .Full recipe

2. (White) Chocolate Chip Cookies - Crispy and Wonderful !! White Chocolate Chip Cookies with Oil

 עוגיות בריאות - מתכון בעברית
3/4 cup packed dark brown sugar - I use only 1/2 cup
3/4 cup sugar - I use only 1/2 cup
2 large eggs
1/2 cup oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon fine salt - I use only 1/2 ts
6 ounces semisweet chocolate chips or chunks - I use 180 gr white chocolate chips
4 ounces dried cranberries (or dried cherries )

H O W :
Preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets.

Whisk the sugars, eggs, oil, and vanilla in a large bowl until smooth.

Whisk the flours, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to overmix. Stir in the chocolate chips or chunks and dried fruit.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Full recipe Food network

3. Sweet Wine Honey Roasted Pears -So easy to make !

Sweet Wine Honey Roasted Pears אגסים אפויים -מתכון בעברית
4 firm-ripe pears
1 Tbs. unsalted butter, softened =15 gr
2 Tbs. plus 2 tsp. honey
1/2 cup sweet dessert wine - I use Muscat

H O W :
Heat the oven to 375°F.

Peel, halve, and core the pears.

Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner.

With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized.

Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.
From Fine Cooking 76, pp. 18 -January 1, 2006-

Full recipe

Chanita harel© כל הזכויות שמורות
מתכונים ותמונות שייכים לבלוג האוכל של חנית ורן

Golden Panforte פנפורטה ממתק איטלקי

Golden Panforte - פנפורטה אהובתי האיטלקייה

Golden panforte
פנפורטה -מתכון מפורט בעברית115g (3/4 cup) plain flour
1 tsp ground cinnamon
1 tsp mixed spice -I didn't add this
1 tsp ground coriander1/4 tsp ground white pepper -I didn't add this1 cup (160g) whole blanched almonds
1 cup (150g) hazelnuts
1/2 cup (95g) sultanas
1/4 cup (60g) chopped dried figs
1/2 cup (110g) chopped glace pineapple
1/4 cup (65g) chopped glace ginger
1/4 cup (60g) chopped glace peach
2/3 cup (140g) caster sugar
1/2 cup (125ml) honey
2 tbs water
Icing sugar mixture, to dust
 H O W
Preheat oven to 160°C.
Grease a 20cm diameter springform(I use a 17x23 cm pan) pan and line base with rice paper sheets (I use baking paper) .
Place the almonds and hazelnuts on separate oven trays. Bake in preheated oven for 5 minutes or until almonds and hazelnuts are toasted. Remove from oven.(I didn't bake the almonds) Place the hazelnuts in a clean tea towel and gently rub to remove skins.
Combine the flour, cinnamon, mixed spice, coriander, pepper, almonds, hazelnuts, sultanas, figs, pineapple, ginger and peach in a large bowl.
Combine sugar, honey and water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves.
Cook, without stirring, for 5 minutes or until syrup thickens slightly.
Pour sugar mixture into nut mixture and stir until well combined. Spread mixture into prepared pan, pressing down firmly.
Bake for* 40 minutes or until just firm (*even 35 minutes were too much!25 -30 will be enough) . The centre should still be a little soft. Cool in pan. Dust with icing sugar and slice thinly.
Full recipe - Don't over bake this sweet treat, it's a 5 stars recipe !




Chanit© כל הזכויות שמורות
מתכונים ותמונות שייכים לבלוג האוכל של חנית ורן

Cranberry Orange Biscotti

The days are getting shorter, it's cool outside , it was raining for 2 days now ..
So what about Tea and some not too hard to bite Biscotti ? - a great and very easy recipe , try it as soon as you can ..

Cranberry Orange Biscotti ביסקוטי תפוז וחמוציות

Cranberry Orange Biscotti

/Deborah Mele 2007-Italian Food forever.com

ביסקוטי חמוציות תפוז-מתכון בעברית
Makes About 16

6 Tablespoons Soft Butter =90 gr butter
2/3 Cup Sugar = 140 gr
2 Large Eggs
Dash Of Salt
1 Teaspoon Vanilla Extract
1 Tablespoon Orange Zest
2 Tablespoons Orange Juice
2 Cups All-Purpose Flour = 280 gr
2 Teaspoons Baking Powder
1 Cup Dried Cranberries
1 Cup Pine NutsH O W :Preheat the oven to 350 degrees F. Cream together butter+ sgar until fluffy. Add the eggs, salt, vanilla, orange juice and zest and mix. Add the flour and baking powder and mix with a wooden spoon just until combined. Add the cranberries and pine nuts and fold into the dough.

Lightly grease a baking sheet and then shape the dough into one log about 4 to 5 inches wide with wet hands. (It will be very wet, So just pure it into the baking dish and press it ) .

Bake for 30 to 35 minutes or until the center is just about firm to the touch. Remove from the oven and cool for 15 minutes leaving the oven on.

Cut the log into 1/2 slices. Place the slices flat onto the baking sheet and bake an additional 10 minutes.

Cool and store in an airtight container. Full recipe

My mom's window flower(and the trees outside)

..my window flowers..

 

 

** Take alook : Sandra Avital made Dan Lepard's Chocolate custard muffins too !

Chanit© כל הזכויות שמורותמתכונים ותמונות שייכים לבלוג האוכל של חנית ורן