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I’m a big fan of bagels since I saw them for the first time in a picture. Yesterday I planned to cook a specific dish but I missed some essential ingredients. It was holiday in Berlin and all the markets were closed. I looked at my fridge and there was a little lonely block of fresh yeast, then I thought: bagels! I suddenly turned on my new oven and started kneading. Following the recipe of Marc Grossman in “Bagels comme à New York” I’ve got the perfect one.
I simply ate them with tofu cream and veggie but I’m thinking about possible new versions…

Ingredients (5 bagels)

For the bagels
375 gr Manitoba flour
12 gr fresh yeast
2 tsp salt
1 pinch of cornstarch
190 ml warm water
15 ml extra-virgin olive oil
2 tbsp agave sirup
black and white sesam seeds to garnish

For the poaching liquid
2 l water
1 tbsp cornstarch
1 tbsp agave sirup
1 tbs salt

In a bowl whisk together the Manitoba flour, salt and cornstarch. In another bowl melt the fresh yeast into warm water and then add extra-virgin olive oil and agave sirup.
Add dry ingredients to the wet and start mixing. Knead the dough for 10 minutes, until smooth and elastic. Cut it into 5 pieces. Roll each piece into a sneak about 25 cm long. Form into a circle around your fingers, overlapping ends and pinch firmly to seal.
Place the bagels in a pan between two oiled parchment paper sheets and allow to reise in a warm place for two hours.

Preheat the oven to 220°.

Bring a pot of water to a boil and add the cornstarch, agave sirup and salt. When the pot is boiling drop the bagels one at a time and let them cook for a minute. Using a spatula turn them upside down, cook another 30 seconds and place them onto a pan. Brush each bagel with extra-virgin olive oil and garnish with black and white sesam seeds.
Reduce the heat to 200° and bake for 20 minutes. Remove the pan, wait a couple of minutes and fill your bagels with whatever you want.

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These weeks I have been surrounded by brownies. Firstly I saw them on il cucchiaio di legno and that recipe inspired mine. Last week a colleague took me a slice of her brownie and gave me a pack of serviettes as well. Thank you, Beatrice.
Below my version with figs and Macadamia nuts.

Ingredients

For the brownies
120 gr all purpose flour
50 gr cocoa powder
1 tbsp ground coffee
1 tsp baking powder
pinch salt
1 tbsp cornstarch
80 ml canola oil
3 figs flesh
125 ml soymilk
60 ml orange juice
125 ml agave syrup
1 tsp vanilla extract
100 gr Macadamia nuts

For the glaze
100 gr semisweet chocolate
60 ml soymilk

Preheat the oven to 180°.

Measure out the flour, cocoa, baking powder, coffee, salt and cornstarch into a bowl. Whisk together.
Blend the figs flesh with the orange juice and add this mixture to the canola oil, soymilk, agave syrup and vanilla extract in an other bowl. Stir well.
Add dry ingredients to the wet and whisk until mixed. Scoop the batter into a pan and transfer to the oven. Bake for 20-25 minuts. Remove the pan from the oven and allow to cool completely.

Prepare the glaze chopping the chocolate thinly. Set them with milk over a bain marie. Stir until the mixture is smooth and drizzle it over the brownies. Refrigerate until the topping is firm. Slice up the brownies in pieces and serve.

This recipe is not easy to do. I know this is not the better way to start a post, but it’s the truth. I tried several times before reaching the right creamy texture, but once you’ll get it you’ll never look at the potatoes at the same way.

Ingredients (serves two)

For the pasta
200 gr pasta
4 medium potatoes
500 ml vegetable stock (1 large onion, 1 carrot and 1 stalk of celery)
1 clove garlic
1 sprig of rosemary
extra-virgin olive oil
salt
black pepper

For the chips
1 jerusalem artichoke
rape oil for frying
salt

Start by making the chips. Wash and scrub the jerusalem artichoke to remove any dirt from the skin. Cut it into 1 mm thick slices leaving the peel on and keep the slices in cold acidulated water. After having dry them carefully heat rape oil in a pan. Add the slices and deep fry until golden brown. Remove them, drain on a paper towel, add salt and set aside.

Prepare the pasta heating extra-virgin olive oil in a pan with the garlic and the sprig of rosemary. Meanwhile peel the potatoes and cut them into microscopic cubes. Add the potatoes to the pan and cook stirring until soft. Pick up the garlic and the rosemary, add the stock gradually and cook until you obtain the consistance of a sauce. It takes 10-15 minutes circa. Add the pasta and keep cooking like a risotto, adding the stock gradually until al dente.

Serve the pasta very hot on a plate and decorate with the chips, black pepper and rosemary.

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