Friday, July 27, 2007

Cauliflower & Zucchini Bake

1 entire head of Cauliflower steamed or boiled
2 zucchini sliced into rounds, steamed or boiled
2 cups of any mild cheese
1 bunch of fresh parsley is best but dried does well too
salt to taste
black pepper to taste
1/2 cup olive oil
as many eggs that will feed your family beaten with:
1/4 cup of milk
1 or 2 cups of the water that the veggies were cooked or steamed with

I cook the veggies together with a cup of water in my pressure cooker for ten minutes.

This is a forgiving recipe. You can add any veggies you have really and as many eggs you would like.
Just layer a oven safe dish with the veggies and pour the beaten eggs and milk mixture atop, sprinkle with cheese and bake at 375 until as done as you like.
I like mine so that it's a clean cut, but I have eaten and seen some that is like runny eggs. It's really up to you.
I serve this with a green salad and some bread, usually homemade as well.


Saturday, July 21, 2007

Khobz Edar ... Semolina Bread

I much prefer 100% semolina anything to white floured breads.

3 cups fine semolina
1 tbs yeast
2 tbs salt
4 tbs black seeds
3 tbs olive oil
Mix yeast together with the semolina.
Add water and mix well.
Add salt.
Knead until you have a satiny dough.
Let rise until doubled.
Half and press out into disks.

Let double again, preheat oven to 400.
Bush with egg wash and sprinkle with seeds.

Cook until golden brown.


Thursday, July 19, 2007

1st Sourdough Starter

Day 1

1 cup flour
1 cup warm water
    Every day following the first day you have to dump half, add another half a cup of flour and water, stir and let alone until the following day. 

    Day 2

    Lots of activity ... Odd, not even 24 hours and I haven't fed it once! I did some reading and found that this happens sometimes.

    Day 3

    Day 4
    This is a bad picture....

    Day 5
    Totally forgot to feed and water her, so who knows if she will live. I didn't take any pictures, since I forgot it completely.

    Day 6

    Forget to feed her again, no picture.

    Day 7


    Day 8
    When I fed her she smelled good actually. I just figured out how to use the date so my pictures are now stamped! I used the florescent light for this picture, kinda different...

    Day 9
    Today is the day, I am baking with her.
    =) How exciting!!


    Anise Round

    2 ts yeast
    1 1/3 cups warm water
    3  tbs honey
    4-5 tbs olive oil
    3  ts anise seeds
    2 ts salt
    4 cups flour
    1/3 fine semolina
      1 egg white beaten
      1 ts water
      3 tbs sesame seeds

        Activate the yeast with the water and honey.
        Add the rest of the ingredients and knead until a soft satiny dough is formed.
        I usually just rise my dough in the same bowl I kneaded it in without oiling it, however some people do transfer to an oiled bowl.
        Let it double.
        Shape into rounds and rise again until doubled.



         Sprinkle with seeds after it's doubled.


        You can flute the edges as I have seen that done, I don't do it but it's pretty if you want to.
        Brush your wash on and bake at 375 for about 40 minutes, it should sound hollow when it's tapped and be a beautiful golden color.


        Wednesday, July 18, 2007

        Broccoli , Mushroom & Garlic Pasta

        I love Broccoli and fresh Mushrooms and I really love them with garlic and olive oil. This is a simple and quick dinner.

        garlic head

        Saute broccoli and mushrooms in olive oil and garlic until fork tender.
        Set vegetables to the side.
        Boil water and cook pasta for your taste.
        Gently mix.


        Tuesday, July 17, 2007

        Whole Wheat & Honey Sandwich Bread


        2 ts yeast
        1 1/2 cups warm water
        1/3 cup dry milk
        2/3 cup honey
        3/4 cup melted salted sweet butter
        2 eggs
        3 cup whole wheat flour
        2 cup white flour
        1/2 cup sesame seeds
        2 tbs salt

        1egg yolk beaten with 1 tbs cream

        Combine and whisk all the dry ingredients together. Whisk together the eggs, melted cooled butter, honey and water together.
        Combine dry and wet ingredients together and knead, it's a sticky dough so resist adding more flour.
        Set aside and let double.
        Gently deflate and let double again.
        Gently deflate, cut into two equal portions, shape into loaves and let double again.
        Preheat oven to 400
        Brush on the wash and bake
        until a deep golden brown is reached and hollow sounding when tapped.


        Okra & Potatoes

        fresh okra, cleaned and trimmed
        fresh diced tomatoes
        black pepper
        ras el hanout
        red hot or sweet pepper paste
        tomato paste

        I really don't like Okra, but my hubby does so I try to make it for him whenever I find it in the vegetable section at our local veggie store. He appreciates it, and I love the sauce and other veggies.

        Semolina Bread

        4 cups fine semolina
        2 cups flour
        2 cups warm water
        2 tsp yeast
        2 tsp salt
        1/3 cup olive oil
        1/2 cup black seeds

        1 egg yolk
        2 ts water or milk

        Dissolve yeast into the water.
        Add everything together and knead until soft and pliable.Set aside covered and allow to double.
        On this day I was so busy with the kids I forgot I was cooking bread. :-) As you can see it is way to thick, but still tasted well and makes a good utensil for eating.
        Bake at 400 degrees for about 40 minutes or until a deep golden brown is reached, and when it's tapped it sounds hollow.

        Using no flash:


        This pan creates an amazing pattern on any bread you cook.


        Monday, July 16, 2007


        I love Eclairs, and have since I was small! This is a pretty straight forward recipe to try and can easily be doubled, as we do in our home. I always make the pastry cream first and refrigerate it so they are edible as soon as possible. =D

        Pastry Cream:
        1/3 cup sugar
        2 tbs flour
        2 tbs corn starch
        4 egg yolks
        1/3 cup milk
        4 tbs heavy whipping cream
        1 tbs vanilla

        Combine the sugar, flour, corn starch and yolks in a bowl and whisk together until thick and pale yellow.
        In a small pan bring the milk to a boil and then slowly stream it into the egg mixture while whisking.
        Put it back on the heat and bring to a boil for one minute or two then stir in vanilla.
        Set aside to cool, or refrigerate.

        Choux Paste:
        1 cup flour
        1/2 cup water
        1/2 cup milk
        1/2 cup butter
        1 tbs sugar
        1/2 ts salt
        4 eggs lightly beaten and set aside

        1 egg beaten with a pinch of salt or sugar

        Chocolate Ganache:
        3/4 heavy whipping cream
        8 oz chocolate

        Preheat your oven to 400.
        Place the butter, water and milk in saucepan and bring to a boil over medium heat.
        Remove from the head and add the flour and sugar quickly and stir with a wooden spoon.
        Return to the heat and stir constantly until the dough pulls away from the sides of the pan and forms a nice smooth ball.
        Turn off the heat and beat until all the steam has released and you have warm thick dough.\
        Spoon or pipe 12 (if undoubled recipe or 24 if doubled) mounds or fingers on a baking sheet lined with parchment paper. Keep them a couple of inches apart to insure that they don't stick.
        Brush the glaze gently on top of each one.
        Bake 15 minutes then reduce the heat to 350 and bake another 30 - 40 minutes, until they are a nice amber color.
        If you made fingers such as I have, poke a hole in each side, turn off the oven and leave the door ajar, not completely open, to let them dry out, this will take between 10 and 15 minutes. If you made rounds split them completely in half do the same.
        Remove from the oven and let them cool on a wire rack.
        Make the ganache if using by melting the chocolate and cream together and set aside to cool.
        Fill them after they have completely cooled. If they are in finger form place the pastry cream in a bag and squeeze it to fill. If in mound form, scoop and top with other half of the eclair.
        Dip each one in chocolate ganache or sift powdered sugar on top and serve.