I try to give new trends a chance.
Today I bought fresh croissants and a box of ice cream bars.
I went for the todays "normal" size, which is between 80g to 90 g. Shrinkflation happened here too.
But I should have gone for the Mini. Our Croissants are too small to get a regular size ice cream bar inside.
It worked somehow.
This trend is done and I wont repeat it. I do not know what all the fuss is about.
A big bag of peppers came back with me from latest grocery haul, very colorful.
Putting them on a baking tray with good seasoning and olive oil makes for an easy dish. After 30 min in total you are done.
To make a platter of veggies more fancy, put a ball of Burrata on top. For an additional nice touch, cut up some toast and in a pan with olive oil and butter and the greens of the spring onions let them take color.
Put everything on a nice plate and it is ready to enjoy.
Ingredients:
1 Burrata
1 red bell pepper
2 orange long peppers
1 yellow long pepper
2 soring onions without the green tops
3 garlic cloves
Olive oil
Butter
2 slices of Toast
Onion powder, garlic powder, salt and pepper
Each Danish has a single piece of milk chocolate inserted in the middle.
The fresh peaches are getting softer everyday and a puff pastry roll is waiting to be baked. But a good Danish needs something more, a nice layer of pudding as a base.
My KOMET pudding box still has some packages to choose from. I used pineapple flavour today
To give the pudding a little more structure, I only used 450 ml of milk instead of 500 ml. The pudding cream is nicely flavoured of faux pineapple, but it works well with the fresh peaches.
I've cut the puff pastry in 4 quarters and filled them. Last idea was the piece of chocolate. The edges of the pastry came up over the filling, brushed with some milk and was baked at
200 C fan for 20 min
Ingredients:
1 rectangular roll of puff pastry
450 ml whole milk
30 g sugar
1 package pineapple pudding powder
2 ripe peaches
4 single pieces of milk chocolate
Milk to brush
This paste has 3 chilis for heat on the front of the package. The 2 packages I already used had only one chili. Lets get cooking spicy today.
They use a lot of green beans in Surinam, but the yardlong variety. I only had access to our usual green Bobby beans. You can either make this dish with rice or cook it with potatoes.
I opted for Basmati and went ahead and started the ricecooker first.
Boneless and skinless chicken thighs are working great here, but prawns or Tofu would work too.
Recipe for 4:
400 g chicken thighs
1 tbsp oil
1 yellow onion
2 spring onion
3 garlic cloves
200 g green beans
3 hardboiled eggs
250 ml water
1 spicenblend package
1 1/2 ricecooker cups Basmati
Chop both types of onions and sautee them in oil for 3 minutes. Keep some of the soring onion green back for garnish. Cut the chicken thighs in bite size chunks and add them to the wok.
Clean the beans and cook them together with the eggs for 10 minutes. Let the eggs cool in cold water.
Add the spiceblend to the wok and pour in the water. Cook for 7 minutes, then add the beans and the rice to thicken the sauce.
Peel the eggs and cut them in slices and set them on top. Sprinkle with green onion.
A Greek spread with sheep feta to dip some bread in.
The well known one is Tzaziki, made from Greek yogurt. This dip can be found everywhere, but Tirokafteri is mostly unknown outside of Greece.
It is a bit more substancial. Since there are no cucumbers in, it does not water down and can be served over 2 or 3 days.
I checked "Leckerschmecker" and found this recipe. I just added some fresh thyme and oregano, because I had some sitting on my cutting board from the Focaccia baking.
Recipe:
200 g sheep/goatmilk feta
150 g full fat Greek yogurt
2 tbsp olive oil
1/2 lemon juiced
1 garlic clove or 2 tsp paste
Paprika powder, little salt and pepper
Fresh thyme and oregano
Use a fork to break down the feta. Stir everything else in until smooth.
This bread takes some time and patience and goes over 2 days.
But the bread has only 5 ingredients and that makes it perfect. The topping can be choosen by you. I went for green olives, fresh herbs and some fleur de sel.
Start in the early afternoon at the first day. Combine flour and water to a shaggy substance, cover with a lid and let the Autolyse work for you. Wait a full hour.
That means the moisture is slowly penetrating the flour. The dough later will have an 82 to 85 % hydration.
The salt is going in the leftover water to dissolve. The 5 g fresh yeast gets crumbled.
Use a standmixer and put the dough in. Add salted water and yeast and let the machine knead for 10 minutes.
Clean the hydration bowl and brush it with olive oil. Put the doughball in and cover with a lid. Let it sit at room temperature.
Now comes the fun part. Every 20 minutes wet your hands and strech and fold the dough. Do that at least 6 times. Then cover and stick it in the fridge over night or 18 to 24 hours.
The next day let it come to room temp. Fold it again. Use a baking sheet with baking paper and pour olive oil on top. Not too much, but 4 to 5 tbsp. Dump the dough on top. Strech and turn over. Now get it in shape.
I cut green olives in rings and cleaned fresh herbs. I put dimples with my fingers in the dough and put the olives in. When they only sit on top, they likely fall off. Next herbs and some fleur de sel.
Preheat the oven 250 C.
Put the bread in and toss a cup of water on the bottom of the oven. Close and reduce the heat to 230 C.
Bake for 25 min.
