CINNAMON BREAD WITH RAISINS

Our best bread till the date...


INGREDIENTS for  a bread of 1100g aprox.

- 350 ml Water
- 40g Butter (or margarine)
- 3/4 tsp salt
- 2 tbsp of honey (it will make the crust softer)
- 650g flour type 405 (Harina de fuerza, it is a special type with more gluten which will make the bread to rise more and be more tender)
-1 1 tsp cinnamon
- 20g fresh yeast or 7g of bread dry yeast
- Raisins

PROCEDURE

Put all the ingredient in thw listed order into the baking tin.Select the "Schenell" programm. If you don't have this option select the closest one to the following parametres:
- Duration 1h55min
- Pre heating (5min)
- 1st kneading and stiring (25min)
- 1st rising (8min)
- Dough smoothing (1min)
- 2nd rising (25min)
- Baking (55min)


Maybe you can also use this timing to do it by hand?


I love this bread for breakfast!!

Backen mit der Maus: Apple Crumble

Krumelaepfel (Apple Crumble)




This recipe is from my favorite baking book.





Unfortunately I forgot to make the picture to show you! Here I just steal this picture online. :D Maybe someone can put a foto here.

Ingredients
For 4-5 people portions:

• 250g Butter
• 300g Flour
• 240g Sugar
• 3 middle size apple
• juice from one lemon
• cinnamon

Preparation:
First, apply some butter to the baking form and set the oven temperature to 180 degree. Then mix the flour, sugar and melted butter together. Just leave the mixture in the fridge for a while. Cut the apples to small pieces. Take the mixture from the fridge and mix with the apple pieces. Put everything together in the form and into the oven, baking for 25 mins.

Now enjoy it...maybe with some vanilla icecream! :D

PESTO alla genovese of course ;-)

Ingredients
- 1 bunch of basil (around 20g)
- 120 ml olive oil
- 60 g parmesan cheese
- 30 g pine nuts

Preparation
Roast the pine nuts in a pan until they get light brown. (Pay attention that they do not burn. They start to get brown suddenly.) In the meantime, tear the leaves from the basil and grate the cheese.
Pour the olive oil in the blender and add the basil. Mix everything. Add the roasted pine nuts and cheese and mix everything again. That's all. ;-)

The pesto can be kept in a glass in the fridge for around 1 month. Just make sure that there is a layer of olive oil on top and that it is well closed.

PIZZA DOUGH

INGREDIENTS

- 1Kg Flour
- 3 tbs salt
- 1 tbs sugar
- Fresh yeast
- Lukewarm water
- 6 - 10 tbs Olive oil

PROCEDURE

- Make a volcano of flour
- Separate a little bit of water and dissolve the yeast inside. Add the mixture inside the volcano hole.
- Add the oil also in the hole
- Add the sugar and the salt on the lower slope, separated from the liquid at the beginning.
- Add a little bit of water in the whole and start to mix the ingredients from the inside to the outside. 
- Add water little by little until you combine all the ingredients in an homogeneous ball.
- Knead generously the ball on a floured surface; the final result should be a non sticking ball, smooth and elastic. The amount of water that it needs will depend on the brand of flour you use and how much water can in absorb. In my case it was around 650- 700 ml.
- Once the dough is ready, grease it with olive oil (that way it will not stick on container), place it in a bowl and cover it with plastic film.
- Keep it that way in the fridge for at least 10 - 12h. You will know it is ready when it will have doubled the size (see the photo above).Now the dough is ready to spread!

ORANGE MERMELADE with cinnamon

More christmas gifts...

INGREDIENTS

- 1kg oranges
- 1750 ml water
- 1,5 kg sugar
- Cinnamon or chocolate chips

PROCEDURE

- Cut the oranges in slices of 1 cm and place them in a big bowl.Cover them with water and let it rest overnight.

- Put the oranges and the water you used in a pan and allow it to boil for 50 - 60 min  at low heat (or until the zest is soft).

- Add the sugar and increase the heat . The mixture will boil and it  should reach a temperature of 105 ºC (Use a termometre for liquids)

- You will notice that some froth appears on the surface. These are impurities of the oranges and  the sugar. Remove it with the help of a spoon.

- Remove the pan from the heat and add a couple of cinnamon sticks to aromatize the mermelade.

-Now take some water from the mixture and reserve it. Blend the oranges leaving  some slices without blend. Add some water (from the one you kept) until you get the desired thickness and blend again.  Pour the mermelade  into jars and allow it to cool at room temperature.

- Another version is to add some chocolate chips to the jars. The contrast is delicious!Enjoy!

LEMON CURD

This year I made some lemon curd and mermelade as a christmas gift. Very easy an so tasty!!

INGREDIENTS (It makes 1 litre)

- 6 lemons(zest and juice)
- 120g butter
- 450g sugar
- 4 eggs

PROCEDURE

- Zest the 6 lemons and afterwards juice them.

-Break the eggs into a bowl and beat. Keep it for later.

- In a thick pan (over a medium heat), put the zest and the juice of the 6 lemons. Add the butter and once melted add the sugar.Stir frequently to mix the ingredients and to dissolve the sugar.

- Remove the pan from the heat and add the eggs little by little while whisking energically after each addition (otherwise you will get an omelette into the pan)

- Once both mixtures have been fully incorporated return the pan to the heat and stir as the lemon curd heats over a medium heat.

- After 5 minuts the mixture will start to boil and you will notice that it is getting thicker. Let it bubble for another four minutes. Your lemon curd is now ready !

-  Boil some jars to sterilize them and  pour the lemon curd in. Close the jars and put them upside down on a cold surface. Allow to cool at room temperature before storing in the fridge. It will make an airtigh bottling.

Lemon curd lasts up to three month and taste deliciuos with bread or as a filling for cakes.

Complex butter cookies

Ingredientes
500 g de harina
250 g de mantequilla pomada (temperatura ambiente)
125 g de azúcar glas tamizado
10 cucharadas soperas de leche (75 ml)
Horno precalentado a 180ºC
Horneamos durante 15 minuto

Si queremos hacer las galletas de chocolate:
400 g de harina
75 g de cacao en polvo
1 cucharadita de canela
Mantequilla, azúcar glas y leche: ídem receta anterior

Sobre una superficie lisa y limpia, hacemos una montañita con la harina.

[Incorporamos el cacao en polvo puro sin azúcar]

Incorporamos el azúcar glas tamizado

 Hacemos un hueco en el centro formando un volcán

[Añadimos la canela]

Añadimos la mantequilla pomada (blandita) 

Incorporamos también la leche

Con una mano, uniremos todos estos ingredientes

Cuando la masa vaya redondeándose y no se pegue en las manos, significará que ya está lista para empezar a trabajar. Es importante no trabajarla demasiado.

Utilizamos papel de horno para que no se pegue la masa en el rodillo ni en la mesa. Cuando la masa esté estirada, es importante dejarla en la nevera al menos 30 minutos para que adquiera firmeza.

¡Ya está lista para cortar!  

Enjoy!

:)