Crusty French Bread Rolls an Bagels

Crusty French Bread Rolls an Bagels

Ingredients Crusty French Rolls:

20 rolls

600 g (about 1 liter) Wheat flour special

50 g (1 pct) yeast

2 teaspoons salt

2 tablespoons sugar

70 g butter or margarine, room warm

4 dl water, 37ºC (finger warm)

Directions:

Crumble the yeast into a dough bowl. Add the water and stir until the yeast has dissolved. Click in the margarine. Mix flour and salt. Add the flourmix to the liquid. Work dough with your fingers or machine, at least 5 minutes by machine or 10 minutes by hand, until the dough feels smooth. Add more flour if needed.

Allow the dough to rise under a baking cloth for about 10 minutes.

Work the dough down smoothly on the floured table and divide into pieces.

Divide the dough into 20 pieces and shape them into round or oval buns.

Lay the lengths or buns on a sheet, lubricated or with baking sheet paper and allow to rise for about 25 minutes under the baking cloth.

If you want a notch in the middle, cut with a knife along the middle after 10 minutes of rising and then place them on the plate with the notch facing down. Allow them to rise covered for another 15 minutes. Then turn the rolls carefully so the notch face up.

 Preheat oven to 220 ° C.

Don't forget to put a pan with hot water in the oven to get a moist heat. It is only then that the bread is rising and gets its characteristic crunchy surface.

Bake at 220 º C in the middle of the oven, 18-20 minutes or until the breads have a nice golden color.

Let the buns cool on the grill without a back cloth.

Bagels

Ingredients:

14 st

About 11-12 dl wheat flour special

50 g fresh yeast

2 tbsp salt

4 1/2 dl water

50 g of margarine

For cooking

2 liters of water

Salt to lightly salted water

Garnish

sesame seeds or poppy seeds

Directions:

Crumble the yeast in a bowl. Melt the water to about 37 ° C. Pour the water over the yeast and stir it out.

Melt the butter. Mix flour and salt. Mix the liquid with yeast and butter in the flour and work the dough for about 5 minutes, it should be quite firm. Allow the dough to rise for about 10 minutes under the baking cloth.

Pick up the dough on a floured bench and work it together with the rest of the flour. Divide the dough into 14 pieces for 14 bagels. Roll out each piece about 25 cm long. Shape into round wreaths, tie the ends together with some water.

Place them on floured baking sheet paper. Allow to rise for 30 min. Set oven to 200 ° C.

Boiling: Boil the water with the salt in a saucepan. Carefully place 2-3 pieces of bagels at a time into the boiling water. Let simmer for about 4 minutes. Turn them once in the meantime.

Garnish: Pick them up with a hollow spoon and place them on plates with baking sheet paper. Sprinkle with sesame or poppy seeds.

Bake in the middle of the oven for about 20-25 minutes. Let cool on grill.

If you do not want to cook them, you can just let them rise on the plate, brush with water and sprinkle over sesame or poppy seeds and bake in the oven.

For serving: Feel free to serve them with cream cheese and smoked salmon, boiled egg, ham, cheese, cucumber and tomatoes, yes everything you like.

If you want a spicy flavor on your bagels, add 1 teaspoon of aniseed dough to the dough.

Bagels

Bagels

Ingredients:

14 pieces

About 11-12 dl wheat flour special

50 g fresh yeast

2 tbsp salt

4 1/2 dl water

50 g of margarine

For cooking

2 liters of water

Salt to lightly salted water

Garnish

sesame seeds or poppy seeds

Directions:

Crumble the yeast in a bowl. Melt the water to about 37 ° C. Pour the water over the yeast and stir it out.

Melt the butter. Mix flour and salt. Mix the liquid with yeast and butter in the flour and work the dough for about 5 minutes, it should be quite firm. Allow the dough to rise for about 10 minutes under the baking cloth.

Pick up the dough on a floured bench and work it together with the rest of the flour. Divide the dough into 14 pieces for 14 bagels. Roll out each piece about 25 cm long. Shape into round wreaths, tie the ends together with some water.

Place them on floured baking sheet paper. Allow to rise for 30 min. Set oven to 200 ° C.

Boiling: Boil the water with the salt in a saucepan. Carefully place 2-3 pieces of bagels at a time into the boiling water. Let simmer for about 4 minutes. Turn them once in the meantime.

Garnish: Pick them up with a hollow spoon and place them on plates with baking sheet paper. Sprinkle with sesame or poppy seeds.

Bake in the middle of the oven for about 20-25 minutes. Let cool on grill.

If you do not want to cook them, you can just let them rise on the plate, brush with water and sprinkle over sesame or poppy seeds and bake in the oven.

For serving: Feel free to serve them with cream cheese and smoked salmon, boiled egg, ham, cheese, cucumber and tomatoes, yes everything you like.

If you want a spicy flavor on your bagels, add 1 teaspoon of aniseed dough to the dough.

Mexican Tamales

Mexican Tamales

Ingredients for the dough:

2 cups Maseka (aka Masa harina)

1 - 1/2 cups low-sodium beef broth (or chicken broth)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cumin

2/3 cup lard

8 ounce package dried corn husks

Pork filling:

Shredded Pork with red sauce (recipe below)

Instructions:

Soak the corn husks in a bowl of very hot or boiling water for at least 30 minutes.

In a large bowl, use an electric mixer to beat the lard and 1 tablespoon of broth until fluffy, about 3-5 minutes. 

Combine the masa harina, baking powder, salt, cumin; stir into the lard mixture and beat well with an electric mixer. 

Add more broth as necessary to form a very soft dough. Beat on high speed for several minutes. 

To test if the masa tamale dough is ready, place a tiny ball of dough into a glass of water— If the dough floats, it’s ready. If the dough sinks to the bottom of the glass then beat it for longer and add a little more broth. Test again. It should spread like creamy peanut butter and be slightly sticky.

Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop a big rounded tablespoon of masa (or more if you want bigger tamales) and place it towards the top-half of the corn husk. 

Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick, along the top half of the corn husk.

Spoon a tablespoon of filling in a line down the center of the dough.

Fold in one long side of the husk about 1/3 over dough and filling. Fold in the other long side, overlapping the first (like folding a business letter). Fold the bottom of the husk up. 

Add water to the bottom of your steamer or instant pot. (about 1 cup water, or enough to cover the bottom of the pot and not go above the wire rack. 

Place tamales on rack in steamer or instant pot, standing upright, with the folded end down and open end up. Don’t over-pack the pan, just pack them tightly enough to keep the tamales in an upright position.

Steam for 50 minutes - 1 hour in the steamer, or, if using an Instant Pot, cook on Manual for 18-20 minutes, depending on how big you made the tamales. Allow pressure to naturally release for 10 minutes, and then quick release.

To test if they’re done, remove one and try to pull the husk off. If it comes off easily and cleanly, they're done.

Ingredients for the pork:

1 1/2 pounds pork loin shoulder or butt

1 large onion, chopped

1 bay leaves

2 cloves garlic

1/2 teaspoon dried oregano leaves

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the Red Chile Sauce:

4 dried California chile pods

2 cups water

1 teaspoon dried oregano leaves

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon onion powder

2 cloves garlic

1 Tablespoon oil (vegetable or canola oil)

1 Tablespoon all-purpose flour

1/4 teaspoon salt

 

Instructions for the pork:

Cut the meat into 1-inch squares. Place pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper in a large pot, bring to a boil, reduce heat and simmer until pork is tender, 2-4 hours.

Meanwhile, make the red sauce

Use rubber gloves to remove the stems and seeds from the dried Chiles while rinsing them under cold water. 

Place Chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat. 

Transfer the Chiles and water to a blender. Add oregano, cumin, chili powder, onion powder, garlic and blend until smooth. Set aside.

In the same saucepan you used to cook the Chiles, add oil and cook over medium heat. 

Add flour and salt and stir for 1 minute. Strain the Chile sauce from the blender and add it to the saucepan. Cook, stirring occasionally, for 10 minutes.

Drain the cooked pork (reserve the broth for use in the tamale masa dough, if desired) and shred the meat with a fork. 

Add Chile sauce to the meat, reserving 1/4 cup sauce, and stir in enough of the reserved broth to form a moist, spreadable mixture. Taste and adjust the seasoning if necessary.

1. The corn husks: It is usual for corn husks bought here to be trimmed and flattened, ready for use. But if by chance you have some in their rough state (just as they were when removed from the ear), cut off the cupped part at the bottom of the leaf, and trim off the pointed tip. When you get them, the husks will be dried out and papery. To soften them for use, pour plenty of very hot water over them and leave them to soak for several hours. Shake them well to get rid of excess water and pat them dry with a towel.

2. Making the tamales: Smear a thin coating of the masa dough over the broadest part of the husk, allowing for turning down about 1 1/2 inches at the bottom broad part of the leaf and about 3 inches at the pointed top. Let us say, for a good-sized tamale, spread the dough over an area approximately 3 inches wide and 3 1/2 inches long.

Spread the filling down the middle of the dough. Fold the sides of the husk together firmly. Turn up the pointed end of the leaf and fold the broader end over it. Tear some of the husks lengthwise into narrow strips and use one for tying each tamale across the top flap. The husks are water repellent, and since the dough is to be steamed, the idea is to form a water-tight package so that when the dough is cooked through it will be light and spongy. If moisture gets in it will be soggy.

3. Cooking the tamales: The most convenient way to cook tamales is a conventional steamer. You can, of course improvise, but improvisations are not usually as efficient - a lot of good steam escapes and the cooking is not as even.

Fill the bottom of the steamer with water up to the level indicated and bring to a boil. Line the top of the steamer with corn husks, covering the bottom and sides well. Stack the tamales upright, with the tied-down flaps upwards. For the best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks. Cover the tamales with more corn husks. Cover the top of the steamer with a thick cloth--a piece
of old toweling is best  - to absorb the condensation from the lid of the steamer. Cover the steamer with a tightly fitting lid.

As the water in the bottom part comes to a boil, put a coin into it, put the top part of the steamer on, and let the tamales cook for about 2 1/2 to 3 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. If the water is allowed to go off the boil the tamales will be heavy. Keep a kettle of water simmering so that you can refill the steamer when necessary.

To test the tamales for doneness, remove one from the center, and one from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the tamales and see if they are spongy and cooked throughout.

4. Serving and storing the tamales: Once cooked, tamales are very good tempered. They are wonderful eaten right away, straight out of the husks, but after they cool they are also extremely good heated through very gently in their husks in an ungreased heavy frying pan, or on a griddle. Just keep turning them so that they heat through evenly and the husk gets slightly browned but does not burn. They can be refrigerated and will keep well stored that way for about a week. It is best, however, to freeze them. To reheat, they can be wrapped in foil, put into a 350 degree oven still frozen, and heated through for about 30 minutes.

(1 inch= 2,54 cm)

(350 fahrenheit = 176 celsius)

The tamale is recorded as early as 5000 BC, possibly 7000 BC in Pre-Columbian history. Initially, women were taken along in battle as army cooks to make the masa for the tortillas and the meats, stews, drinks, etc. As the warring tribes of the Aztec, Mayan, and Incan cultures grew, the demand of readying the nixtamal (corn) itself became so overwhelming a process, a need arose to have a more portable sustaining foodstuff. This requirement demanded the creativity of the women, hence the tamale was born.

The tamales could be made ahead and packed, to be warmed as needed. They were steamed, grilled on the comal (grill) over the fire, or put directly on top of the coals to warm, or they were eaten cold. We have no record of which culture actually created the tamale but believe that one started and the others soon followed.

The tamale caught on very fast and eventually grew in variety and diversity unknown in today’s culture. There were plain tamales, tamales with red, green, yellow and black Chile, tamales with chocolate, fish tamales, frog, tadpole, mushroom, rabbit, gopher, turkey, bee, egg, squash blossom, honey, ox, seed and nut tamales. There were white and red fruit tamales, white tamales, yellow tamales, dried meat tamales, roasted meat, stewed meat, bean and rice tamales. There were sweet sugar, pineapple, raisin, cinnamon, berry, banana and pumpkin tamales. There were hard and soft cheese tamales, roasted quail tamales, ant, potato, goat, wild boar, lamb and tomato tamales. Well, you get the idea.

The sizes, colors and shapes varied almost as much as the fillings. They were steamed, oven-roasted, fire-roasted, toasted, grilled, barbecued, fried and boiled. The wrappings were cornhusks, banana leaves, fabric, avocado leaves, soft tree bark, and other edible, non-toxic leaves. The most commonly used were corn husks, banana and avocado leaves.

Over the millennia, the varieties were minimized to the most common now being red and green chili, chicken, pork, beef, sweet, Chile, cheese, and of late, vegetables. Also changed was the everyday occurrence of making the tamales. With the preparation being so labor and time intensive, tamales became holiday fare, made for special occasions. This tradition remained for thousands of years, with the women of the family working together to make the sauces and meats, preparing the masa, and finally assembling and wrapping the tamales before steaming them in large pots on the stove. The process takes all day, the preparation often starting one or two days in advance. It is virtually unheard of to make a few tamales. In most cases, when they are made, hundreds are made at a time. Everyone, young, old, family and friends, is invited to tamale feasts where they are enjoyed, savored and loved by all.

Tamales have always been loved by the Hispanic people and in the 1900’s they have become known and loved by all cultures as much as sushi and dim-sum, which were, in the past, also holiday and celebration foods.

Texas-Style Chili

 Texas-Style Chili

Ingredients:

1 tablespoon whole cumin seeds

1 ½ teaspoons whole coriander seeds

1 kg chicken

1 teaspoon salt, more to taste

3 tablespoons vegetable oil, plus extra as needed

1 large red onion, chopped, plus extra chopped onion for serving

5 large garlic cloves, minced
2 red and 1 yellow peppers

1 can kidney beans

1 can chickpeas

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

Diced fresh tomatoes or 1 can crushed tomatoes

0,2 dl unsweetened chocolate

9 Whole dried large chiles, such as New Mexico or guajillo, ancho chilis, chipotle

Chopped red cabbage, red onions (fresh cilantro), sliced avacado, turkish yogurt, slices of lime, fritos or warmed flour tortillas, for serving

Instructions:

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Divide chicken into parts and sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Brown the chicken parts and remove from pot.

To the empty but crusty pot, add onion, garlic, chopped peppers, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add tomatoes, whole dried chiles and 1 quart water. Put in chicken parts and let them simmer in the broth. Let it gently simmer for about 1 1/2 hours, or until meat is fork-tender.

Remove the chicken parts from the broth. In a grinder grind the chilies and the onions and the ingredients of the broth. Place a sieve over the pot and run the grinded chilimix through the siev. Use a spatula to get the mix through the sieve.

While waiting for the chili mix to go through the sieving clean the chicken from the bones and cut or tear into small pieces.

Place chilimix in the pan back on the stove and add the chickenpieces, the beans, the chickpeas, the chocolate. Simmer for 20 minutes. Taste and  add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion, red cabbage, yoghurt, avacado, lime and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

You can freeze the chili in portions and have great meals for lunch and supper long time ahead. 

If you want more heat in the chili choose hotter chilis!

Make your own tortillas to go with it. Homemade Tortillas

Overnight Oats

Overnight Oats!

The last week I tried a new type of breakfast, an idea from my daughter Frida from the USA. Overnight Oats! Yes, that is right, these are not desserts, but breakfast made from Oatmeal! It is so quick, healthy and easy. I just prepare the base the night before and put the topping on in the morning. It is like porridge from oatmeal but without cooking. You can use any yogurt, milk, oatmilk, "sourmilk" like the norwegian/swedish kulturmjölk/kefir in the base. The consistency will vary in creaminess. Just test what is to your liking. 

Directions: 

Mix the ingredients for the base in a container or jar and place in the refrigerator overnight. In the morning add the topping and eat. You can let the imagination run loose when it comes to taste in the base or for toppings. You don´t need a topping like I have here. My daughter who is an athlete use to mix protein powder in. 

Variation #1

Overnight oats

Base

1 dl oats

1 dl yogurt naturell (or swedish or norwegian kulturmjölk/kefir)

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Apple

Banana

Roasted pumpkin seeds

Roasted coconut flakes

Variation #2

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

2 tbs milk

1 ts Cocoa no sugar

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Nuts

Raisins

Grapes

Roasted coconut flakes

Variation #3

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

2 tbs milk

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Blueberries

Banana

Raspberries

Nuts

Raisins

Variation #4

Overnight oats  

Base

1 dl oats

1 dl milk

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Apple

Banana

Nuts

Raisins

Variation #5

Overnight oats  

Base

1 dl oats

1 dl oat milk

1 tbsp cocoa

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Banana

Nuts

Variation #6

Overnight oats  

Base

1 dl oats

1 dl creme fraiche

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Raspberries

Banana

Almonds

Variation #7

Overnight oats  

Base

1 dl oats

1 dl oat milk

1 tbsp cocoa

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Banana

Nuts

Variation #8

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

Sapphron

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Banana

Grapes

Nuts

Variation #9

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

1 tbs peanut butter

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Blueberries

Green and red Grapes

Roasted Coconut flakes

Churros

Churros

Churros are widely known as a Mexican or Spanish snack. However Churros are made in different ways around the world. It can be made as a dessert or snack and is very common to be bought as streetfood with chocolate sauce on top or to dip in.  I have two recipes for Churros here. One with egg and butter and one without eggs and with oil. The dipping sauce is most often a chocolate sauce but could be something else as well. The easy way is to use Nutella. However I have the recipe of three different sauces here as well. It is just to go by your own taste really.

Ingredients (with eggs and butter)

1 cup water

1 cup wheat flour

2 tbsp unsalted butter

2 eggs

2 tbsp sugar

½ tsp salt

1 tsp vanilla extract

Ingredients (without eggs and with oil)

1 cup water

1 cup wheat flour

2 tbs oil

2 tbs sugar

½ tsp salt

1 tsp vanilla extract

Frying

Oil for frying (I used sunflower oil)

Coating

½ cup sugar for coating

1 tsp ground cinnamon for coating

Mix and spread in a tray to coat the Churros after frying.

Directions

In a ordinary pot or preferably a cast iron pot add enough oil to fill the pan about half way, heat it over medium heat to heat it to 350 F/175 C degrees. You can also use a deep fryer for this.

In a large saucepan, add the 1 cup water, 2 tbsp butter or 2 tbsp vegetable oil if you go with that recipe. 2 tbsp of sugar, 1 tsp vanilla and ½ tsp salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir).

Move the dough into a bowl and cool. When cool add one egg a time and mixing well after each addition to make sure the egg is well combined making a smooth dough. 

Spoon the dough into a piping bag fitted with a large star tip or a cake press with a star press if you have one. I tried both but like the piping bag and star tip the best.

Pipe “5 inch ropes” (or as long as you prefer) into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

Drain them on paper towels or parchment paper to remove excess oil and then dip them in the cinnamon sugar. Repeat with your remaining batter and serve right away!

Spicy Chocolate sauce

Ingredients

8 ounces/225 g chopped semi-sweet chocolate/dark chocolate

1 cup heavy cream

2 tbsp unsalted butter, room temperature

⅛-1/4 tsp ground cayenne

Big pinch salt

Instructions

Place the chopped chocolate in a medium bowl and set aside briefly. Pour the cream into a small saucepan over medium-high heat, and heat until it just starts to bubble.

Pour the heavy cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate. Whisk the cream and chocolate together until smooth and fluid, then add the room temperature butter, ⅛ tsp cayenne, and the big pinch of salt. Whisk until everything is shiny and smooth. Taste the sauce, and if you’d like a spicier flavor, increase the cayenne in small amounts until you get a heat level you enjoy.

This sauce is best served warm. As it cools it will thicken, so you might need to microwave it in short bursts and whisk it periodically to keep it fluid. Spicy Chocolate Sauce can be stored in the refrigerator for up to a week.

If you want a different spice you can use whatever you like. Or if you don’t want it spicy just leave it out and you will have a regular chocolate sauce.

Dulce de Leche Sauce

Ingredients

1 cup heavy cream

1 cup packed dark brown sugar

1/2 cup sweetened condensed milk

Instructions

Combine the cream and dark brown sugar in a saucepan over medium heat. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the cream mixture reduces down to 1 cup. This will take around 10 minutes.

Once it has reduced, stir in the sweetened condensed milk and whisk until everything is well-mixed. Serve dulce de leche sauce warm, and re-warm it in the microwave if it starts to get too thick. Dulce de Leche Sauce can be stored in the refrigerator for up to a week.

Mango Sauce

Ingredients

3 large ripe mangoes or 1 1/2 cups mango puree

2 tbsp fresh lime juice

2 tbsp sugar

Instructions

If you’re using fresh mangos, peel them and cut the flesh away from the center pit. Place the fruit in a food processor or high-speed blender, and process until liquefied. Pour the pulp through a fine mesh strainer and measure out 1 1/2 cups of mango puree. If you have extra, save it for a different use. If you’re using frozen mango puree, make sure that it’s defrosted before continuing.

Combine the mango puree, lime juice, and granulated sugar in a medium saucepan over medium heat, and stir to combine. Cook the mango puree, stirring frequently and scraping the bottom of the pan with a rubber spatula, until it reduces down to 1 cup. This will take about 10-15 minutes. Be sure to stir often so the fruit doesn’t scorch on the bottom.

Mango Sauce is best served at room temperature or chilled, not warm. Store in the refrigerator for up to 3 days.