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.

Crusty French Bread Rolls

Crusty French Bread Rolls

Ingredients:

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

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.

Cloud Eggs Sandwiches (Baked Eggs Nests)

  

I never throw away food. I try to make something of everything. Sometimes I don’t know what to make of certain ingredients left over so I will freeze them. And now I had eggwhites frozen that I have been wondering how to use.I even had some slices of bread frozen.

When I was growing up one of the treats at night after coming in from the barn was warm cheese sandwiches and hot chocolate milk. But sometimes my mom made some really festive hot sandwiches with sausage and with whipped eggwhites on top and the eggyolk in the middle. I have never seen it any other place and never seen others make it.

This weekend as I was thinking what to make from the frozen eggwhites I got nostalgic and I started  to think about my moms special sandwiches and how it was made and wanted to make it myself. I was wondering if it had a name or if she made it up. She has been a chef all life but I don´t remember we called it by any special name. I guess I could have called and asked but instead I googled. I was thinking that this dish now if it ever existed would be a really retro dish. But what do you know! I found it is now trending and has a name! Cloud eggs! I didn´t find a Norwegian name but the Cloud Eggs was what my mom made on top of the sandwiches. And the retro name in English is Baked Egg Nests.

I made it like my mom  used to, but with some slices of Christmas ham I had frozen since Christmas, instead of sausage. I also made a twist from the modern versions of Cloud Eggs I found, where I sliced ham and shredded cheese and added to the whipped eggwhites, together with some spices and greens. So I made two different kinds.

I really enjoyed my sandwiches this weekend.

Ingredients:

Egg yolks (one for each sandwich)

Eggwhites

Ham or sausage sliced

Salt

Pepper

Spices after your liking

Slices of bread

Since I didn´t have many whole fresh eggs with yolks I decided to make the other version with the rest of the eggwhites where I chopped greens, ham and added shredded cheese to the whipped eggwhites. 

Shredded cheese

Chopped greens of your choice

Chopped ham or sausage

Directions:

Heat the oven to 250 Celsius Degrees

Put the slices of bread in a baking pan.

Spread the bread with butter or if you wish ketchup

Place the ham on top

Divide the eggs to separate the yolk from the white

Whip the eggwhite stiff

Place the whipped eggwhite on top of the sandwich

Make a small hole in the eggwhite and place the egg yolk in the hole

Bake in the oven until the whipped eggwhites start to turn a bit golden (takes just a few minutes)

Don´t burn so keep and eye on the sandwiches

A variation:

Chop ham or sausage

Chop greens (chives, spring onion, anything you have)

Shredd cheese
Salt
Pepper

Add these ingredients carefully to the whipped stiff eggwhites and place it on top of sandwiches

Bake in the oven until the eggwhites start to turn golden (just a few minutes so watch while baking)

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

Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes

Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes

Ingredients:

1 pkg bacon

¼ cucumber

1 pot crisp green sallad

½ can artichoke

100 gr mixed tomatoes

500 gr potatoes

20 gr shredded parmesan cheese

1 dl russian yogurt

1 can tunafish

1 clove of garlic

2 tsp dijonmustard

Oil

Salt

Black pepper

Heat the oven to 250 degrees Celsius

Directions:

Divide 500 gr potatoes and place in a baking tin with oil, salt and ground pepper. Roast in the oven for 20-25 minutes.

Ceasardressed tunafish: Mix 20 gr shredded parmesan cheese, 1 clove of garlic, 1 dl Russian yoghurt, 2 tsp dijonmustard, 1 ½ tbs water, 1 tsp salt and a pinch of ground pepper. Mix in 1 can of tunafish without the water.

Slice 1 package of bacon and fry crisp in a frying pan. Place on paper to get the grease off.

Cut 100 gr mixed tomatoes in halves. Cut ¼ cucumber in small pieces. Mix in 1 pot of crisp sallad leaves torn in smaller pieces. Place in a bowl and mix in ½ a can artichokes that has been drained from the fluid. Mix in roasted potatoes and the ceasasrdressed tunafish.

Serve the sallad topped with crisp bacon.

Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

 

Ingredients:

Parsley

½ can Artichoke

250 Mixed tomatoes

1 Mozzarella

Parmesan cheese

1 can Olives

250 gr Pasta (tagliolini or any other pasta)

1 Clove of garlic

Salt

Black pepper

Directions:

Cut 250 mixed tomatoes in halves. Place in an oventin with 1 dl olives and  ½ a can artichokes. Drizzle a little oil, black pepper and salt over and bake in the oven for 10-15 minutes.

Parsley pesto: finely chop ½ a handful parsley and 1 clove of garlic. Place in a bowl with 15 gr parmesan cheese, 2 tbs oil and 1 pinch of salt. Mix smooth with a mixer.

 

Boil the pasta according to directions on package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

Carrot Cake with glaze

Carrot Cake with glaze

24 pieces
 Ingredients:
200 g butter
4 eggs
4 dl granulated sugar
5 ½ dl flour
2 teaspoons baking powder
1½ tsp ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ tsp salt
300 g carrots


Glaze
125 g butter, softened
275 g cream cheese (type philadelphia)
4 dl powdered sugar
2½ tsp vanilla
2 tablespoons lemon juice


 Directions
1. Melt the butter. Let it cool. Whisk the eggs and sugar until fluffy. Mix the dry ingredients and stir them into the mixture with the butter.
 2. Grate the carrots and stir them in. Spread batter in a roasting pan, about 25 × 35 cm, with baking parchment.
 3. Bake in the lower part of the oven for about 40 minutes.  Oven 175 ° Celsius degrees. Let cool.
 4. Glaze: Beat butter with the other ingredients. Spread the icing on the cake. Cut into squares.