Sonntag, 28. Dezember 2008
Pita Brot
Ingredients (8 x 5"):
200gm bread flour
50g all purpose flour
150g warm water
5g sugar
5g salt
15g olive oil or cooking oil
2.5g dry yeast
Directions:
1.Dissolve yeast in warm water, add sugar and cooking oil.
2.Sift in flours and salt, knead well to form soft dough.
3.Cover dough with damp cloth and let rise for 45 minutes or until doubled in size.
4.Punch down dough and divide into 8 portions. Shape each portion into small ball, and let rest for 10 minutes.
5.Preheat oven to 230C.
6.Roll out dough on slightly floured surface, make a 5" wide circle and let rest for another 10 minutes.
7.Bake in the preheated oven for 4-5 minutes.
Original recipe from My Resipi.
200gm bread flour
50g all purpose flour
150g warm water
5g sugar
5g salt
15g olive oil or cooking oil
2.5g dry yeast
Directions:
1.Dissolve yeast in warm water, add sugar and cooking oil.
2.Sift in flours and salt, knead well to form soft dough.
3.Cover dough with damp cloth and let rise for 45 minutes or until doubled in size.
4.Punch down dough and divide into 8 portions. Shape each portion into small ball, and let rest for 10 minutes.
5.Preheat oven to 230C.
6.Roll out dough on slightly floured surface, make a 5" wide circle and let rest for another 10 minutes.
7.Bake in the preheated oven for 4-5 minutes.
Original recipe from My Resipi.
Sonntag, 14. Dezember 2008
Moeulleux aux Chocolat..mhmmm
... aus dem Forum, danke nochmals lemon.
Schokokuchen mit flüssigen Schokostücken
150 g edelbitter Schokolade
150 g Mehl
150 g Zucker
30 g ungezuckertes Kakaopulver
1 TL Backpulver
3 TL Nesscafe oder Kaba
3 Eier
140 ml Sonnenblumenöl
1,5 Handvoll Walnüsse
Den Ofen 175 C vorheizen, einen Springtortenform ausfetten.
Den Schokolade in kleine Stücke schneiden (ich gebe manchmal noch zusätzlich ca 100 g Nugatstücke dazu), in einen Rührschüssel geben; Mehl, Zucker, Kakaopulver, Backpulver dazugeben, vermengen.
In einem kleinen Schüssel den Nesscafe oder Kaba in 2 EL lauwarmen Wasser auflösen, mit den Eiern und Öl verquirlen und die Masse zu den trockenen Zutaten dazugeben, mit einem Kochlöffel vermengen. Den Teig in den Springform geben, den kleingeschnittenen Walnüsse darüber streuen und ca. 20-22 Minuten lang backen. Es darf nicht zu lange gebacken werden, auch wenn nach Ablauf der Zeit noch etwas Teig bei der "Stäbchenprobe" auf den Stab klebt, muss der Kuchen aus dem Ofen raus.
Schokokuchen mit flüssigen Schokostücken
150 g edelbitter Schokolade
150 g Mehl
150 g Zucker
30 g ungezuckertes Kakaopulver
1 TL Backpulver
3 TL Nesscafe oder Kaba
3 Eier
140 ml Sonnenblumenöl
1,5 Handvoll Walnüsse
Den Ofen 175 C vorheizen, einen Springtortenform ausfetten.
Den Schokolade in kleine Stücke schneiden (ich gebe manchmal noch zusätzlich ca 100 g Nugatstücke dazu), in einen Rührschüssel geben; Mehl, Zucker, Kakaopulver, Backpulver dazugeben, vermengen.
In einem kleinen Schüssel den Nesscafe oder Kaba in 2 EL lauwarmen Wasser auflösen, mit den Eiern und Öl verquirlen und die Masse zu den trockenen Zutaten dazugeben, mit einem Kochlöffel vermengen. Den Teig in den Springform geben, den kleingeschnittenen Walnüsse darüber streuen und ca. 20-22 Minuten lang backen. Es darf nicht zu lange gebacken werden, auch wenn nach Ablauf der Zeit noch etwas Teig bei der "Stäbchenprobe" auf den Stab klebt, muss der Kuchen aus dem Ofen raus.
Grünkohl, Limone und Parmesan als Salat
Hier entdeckt:
http://dishingupdelights.blogspot.com/2008/12/kale-salad-with-parmesan-and-lemon.html
Kale Salad with Parmesan and Lemon
(Adapted from The Kitchn)
1 small bunch kale, washed, trimmed of stems, and leaves sliced into thin ribbons
1 ounce Parmesan cheese, shaved
1 lemon, juiced
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Pomegranate seeds for garnish (optional)
Toss the kale with the cheese. In a small bowl, whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving. Top with pomegranate seeds before serving, if desired.
http://dishingupdelights.blogspot.com/2008/12/kale-salad-with-parmesan-and-lemon.html
Kale Salad with Parmesan and Lemon
(Adapted from The Kitchn)
1 small bunch kale, washed, trimmed of stems, and leaves sliced into thin ribbons
1 ounce Parmesan cheese, shaved
1 lemon, juiced
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Pomegranate seeds for garnish (optional)
Toss the kale with the cheese. In a small bowl, whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving. Top with pomegranate seeds before serving, if desired.
Cranberry, Linsen, Feta als Salat
Hier entdeckt:
http://www.tasteofhome.com/Recipes/Feta-Cranberry-Lentil-Salad
Ingredients:
* 1 cup dried lentils, rinsed
* 2 cups water
* 2 bay leaves
* 1/2 cup dried cranberries
* 1/2 cup coarsely chopped walnuts, toasted
* 1/2 cup crumbled feta cheese
* 1 tablespoon minced fresh parsley
* 3 tablespoons vegetable oil
* 2 teaspoons lemon juice
* 1 teaspoon honey
* 1-1/2 teaspoons salt
* 1/2 teaspoon coarsely ground pepper
Directions:
In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water.
In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.
http://www.tasteofhome.com/Recipes/Feta-Cranberry-Lentil-Salad
Ingredients:
* 1 cup dried lentils, rinsed
* 2 cups water
* 2 bay leaves
* 1/2 cup dried cranberries
* 1/2 cup coarsely chopped walnuts, toasted
* 1/2 cup crumbled feta cheese
* 1 tablespoon minced fresh parsley
* 3 tablespoons vegetable oil
* 2 teaspoons lemon juice
* 1 teaspoon honey
* 1-1/2 teaspoons salt
* 1/2 teaspoon coarsely ground pepper
Directions:
In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water.
In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.
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