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Soft wraps.

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Soft wraps.
Servings
15
Ingredients
Servings
15
Ingredients
Instructions
  1. Put flour in a bowl with salt and sugar and yeast. Give a quick stir then add butter and three- quarters of the water. Mix and continue adding water until you have a soft but not soggy dough.
  2. Knead the dough for 5- 10 minutes, do not add too much flour for dusting. Put the dough into a bowl, cover and let it rise until it doubles ( up to 3 hours).
  3. Dust the work surface, tip the dough onto it and fold it many times, until all the air is knocked out. Divide in 60 g pieces.
  4. Take the pieces you are not rolling covered with cling film. Roll each piece into a boll then spread it with a rollpin ( they are a little bit hard to spread, the dough tries to " come back" but it's normal).
  5. Heat a pan on fire and grease it with some oil; put one dough round in the pan and fry for 2 minutes. Flip the bread and cook the other side for 1 minute. Stack them one on another.

Sweet bread buns with chocolate drops.

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Sweet bread buns with chocolate drops.
Servings
12
Ingredients
Servings
12
Ingredients
Instructions
  1. Put flours in a bowl Make a hole in the middle and pour the yeast dissolved into the water with part of the sugar. Incorporate some flour and let it rest for about 20 minutes.
  2. Add the rest of the sugar, knead a little and add butter and salt, then knead for about 10 minutes (some less if you use a food processor). Cover the bowl and let the dough rises for about 30 minutes. Coprite l'impasto e lasciatelo riposare in un luogo tiepido per un'ora e mezza.
  3. Add chocolate drops at the dough working it just enough to incorporate the drops. Make 60 g round pieces and put them on a baking tray, letting enough space between them. Let them rise 30 more minutes.
  4. Brush pangoccioli with the egg and milk mixture and bake at 350°C for 20- 25 minutes.

Kinuskikaka, Swedish caramel cake.

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Kinuskikaka, Swedish caramel cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Heat the oven at 355°F Grease a 9 inches round cake pan.
  2. Melt the butter in a saucepan then let it cold. In a bowl whisk together yolks and brown sugar, beat until frothy. Pour in the butter and whisk again then sift in the flour, the almond meal, salt and almond extract. Stir just enough to eliminate all the lumps.
  3. In another bowl beat egg whites, when fluffy add cane sugar, little by little, until you have a smoothy and shiny meringue. Fold in the meringue into the cake batter, then pour the batter into the cake pan.
  4. Bake for 30- 40 minutes. Remove the cake from the oven, let cool, then remove the cake from the pan.
  5. To prepare the caramel: bring milk cream and dark brown sugar to a boil then reduce heat and let it simmer for about 40 minutes. It is ready when it sticks to a spoon.
  6. Let the caramel cool a little but not too much or it will be to thick to be spread on the cake. Cover the cake with the caramel and decorate with lingonberries.

Boxty bread.

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Boxty bread.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Preheat the oven at 390°F. Coarsely grate the raw potadoes, put them in a clean teacloth and squeeze until all the water is extracted.
  2. Put in a bowl all the ingredients and add milk slowly, you may not need all the milk. You have to have a sticky loaf, put it on a baking tray lined with baking paper and make a cross cut with a knife to have four quarters.
  3. Bake for about 40- 50 minutes until golden brown. Serve warm or opened and toasted.

Spring onion & red chili cornbread.

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Spring onion & red chili cornbread.
Instructions
  1. Preheat the oven at 225° F and grease a tin. Mix all the ingredients together, pour the batter into the tin and bake for about 30 minutes.
  2. Let the bread cool then remove from the tin. Cut in chunks or slices ( it's quite crumbly), tast it a little if you want and pair it with soups, grilled meat or whatever you like.