Showing posts with label French Cuisine. Show all posts
Showing posts with label French Cuisine. Show all posts
Showing posts with label French Cuisine. Show all posts
Showing posts with label French Cuisine. Show all posts

Gluten Free Artisan Baguette#BreadBakers

A traditional French baguette is made of flour, water, yeast and salt (check this recipe Here). It's fascinating how these four simple ingredients produce a beautiful baguette. This one is totally a gluten free, vegan crispy, crusty and beautifully colored on the outside, chewy on the inside, with a slather of butter or make a bruschetta and this one makes one of favorite breakfast/snack foods. I have used my own Homemade Gluten Free Bread Flour.
For this bread you do not require a stand mixer take a big bowl add all the ingredients, use a dough whisk and knead the dough. So easy and quick but extremely sticky so do not add more flour. Keep the dough in the same bowl for proofing. Use a bench scraper to bring the dough to form a bowl. 
Makes One Baguette
Ingredients

210 Grams Homemade Gluten Free Bread Flour Blend
¾ Teaspoon Xanthan Gum ( this is in addition to what's already in the blend)
1 Teaspoon Psyllium Husk powder
5 Grams Instant Yeast
½ Teaspoon Pink Himalayan Salt
210 Ml Water
1 Tablespoon Olive oil
½ Tablespoon Honey

Method 
In the bowl add all dry ingredients and whisk using a handheld wire whisk or a Danish dough whisk. Add the honey, olive oil, and water. Knead for 5 minutes to form a sticky dough. Use a bench scrapper to gather the dough into a ball. Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) until doubled in volume. Punch the dough and refrigerate for preferably overnight or for at least 6 hours (refrigeration is a must or else you will not be able to work with the dough). I kept this dough in the refrigerator for 2 days. You can keep this dough refrigerated for up to 6 -7 days.
On the Baking Day
Keep a small bowl of Homemade Bread Flour on hand to sprinkle the dough/or surface with extra flour.
Remove the dough from refrigerator ( do not thaw the dough, work with the cold dough) and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary and using a bench scrapper to turn and fold the dough, be generous in using the dry flour if the dough is sticky.
Shape into a long baguette, by rolling into a rope shape, tapering it at the ends and pinching on the bottom to seal the edges. Place on parchment paper or a silicone baking mat. 
Place the baguette, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area.

Pre heat the oven to 200°C . Place a shallow baking pan on the bottom rack of the oven. 
When the baguette has increased in size then slash it as shown above with a serrated knife and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep. Dust the top with dry gluten free flour. 
When you place the tray into the oven.
Fill the shallow pan on the lower rack with 3 -4 ice cubes and quickly shut the oven door. Bake it for 30 minutes. After 15 minutes change the sides of the bread pan for even browning to the bread.
When done the baguette will look crusty and done on the outside, but will feel light when picked up. If they feel heavy, they're not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they're still feeling heavy, allow them to bake for another 5 minutes and check again. 
Remove from the oven and place on a cooling rack. Allow to cool Completely before cutting (or it will be gummy on the inside).  
Enjoy slathered with butter or jam!!

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today! 
Labels: Homemade Bread Flour Blend, Gluten free, Vegan, French Cuisine, Baguette, Bread, Bread Bakers  
Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Our theme for this month is Baguette.
Let's take a look at all the other Bakers who have worn their baking hat for you today!

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Savory Aloo Masala French Toast Rollups #SundayFunday

Desi version of the Savory French Toast Rollups filled with a flavorful potato masala is easy to make, delicious, and perfect for Sunday brunch or an high tea party, or even more so pack these for your kids tiffin.

Ingredients
For filling

1 Large Potato - boiled and mashed
½ Teaspoon Oil
1 Small Onion - finely chopped
1 Green chilly - finely chopped
A Pinch of Turmeric powder
Salt - to taste
A Dash of Black Pepper powder
2 Tablespoons Finely Chopped Coriander Leaves
½ Teaspoon Mustard Seeds
A Sprig Curry Leaves
Other Ingredients
6 Bread slices
2 Eggs
2 Tablespoons Milk
Salt & Black pepper - to taste
2 Tablespoons Finely Chopped Coriander Leaves
Oil for frying as required
Mint Chutney for serving

Method
For the filling
Boil the potatoes, peel them and mash well. Set aside.
Heat oil in a skillet over medium heat, add mustard seeds, when they splutter add the curry leaves, onions and green chilies. Sauté till onions soften and turn translucent. Now add turmeric, salt and pepper, mix well. Add in the mashed potatoes, combine everything well to make sure there are no big lumps. Well well mixed take off flame, mix in the coriander leaves and let the filling cool. 
In a bowl beat the eggs in a shallow plate and keep aside.

To make the rollups
Remove the crust from all the bread slices. 
Roll each slice of bread with a rolling-pin to flatten it. 
Place a tablespoon or more of filling on one end of a slice of bread and roll it up tightly. 
With a pastry brush apply egg on the other end of the bread slice to seal the edges nicely. Place on a large plate or tray, with sealed side down. 
Make all of the rollups the same way. Cover these with a damp cloth and keep aside Now in the remaining egg add, milk, salt, pepper and coriander leaves in a shallow plate. 
Heat oil in a large skillet over medium heat. Dip each rolled up bread slice in the egg mixture and place in skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp on medium high flame. Remove to a plate and keep warm. 
Do the frying in batches if you have to, dipping the bread only just before frying them.
Serve hot with Mint Chutney Oh! these are so yum, delicious taste awesome.

My Notes
You can prepare these rollups a day in advance and keep them in an airtight container in the refrigerator. Just before serving remove them out, dip in egg mixture and fry.

If you want to make them without egg. then prepare a slurry of a teaspoon of all purpose flour, 2 tablespoons of corn flour, water, make a thick slurry then add all the seasonings. Stir this mix before coating the rollups in it.

Labels : French Cuisine, Indian Style, Mashed Potatoes, Capsicum, Egg, Vegetarian, Breakfast, Brunch, Kids delight, Bread Slices, Starters, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.

Sunday Funday: That Holiday Feeling!

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Blueberry & Cream Cheese Croque Cake#BakingBloggers

Today at Baking Bloggers are visiting France. Made this croque-cake.  A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.  

Ingredients
4 + 3 Big Slices Bread 
2 + 2 Small Eggs 
30 Grams + 30 Grams Granulated Sugar 
80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter 
120 Grams Cream cheese - cut into tiny cubes 
100 Grams Fresh Blueberries - I used frozen

Method
Line and the sides and grease 7 Inch loaf pan 
Cut the sides of the bread and keep aside.  The white part cut into into 2 parts length ways or to fit your pan. 
In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk. 
First dip the sides of 4 bread slices 
Arrange the sides of the bread slices in the loaf pan length ways. 
Then place the white part of the bread dip in egg mixture on top of it. 
Now  sprinkle the cubes of cheese and blueberries on top.  
Beat the next part of  2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter,  give it a good whisk. Again dip the sides of  the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this  sprinkle the cubes of cheese and blueberries on top. 
Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top. 
Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.
Lift the paper up on to a cooling rack. 
When cooled, dust it with icing sugar on top (this is optional).
Cut into slices on a cutting board and serve. 
Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking 

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Homemade French Onion Dry Soup Mix

This is a Vegan and Gluten Free  French Onion Soup  Dry Mix. Watched this recipe on a Cookery show was  excited to make it home.  

This is the powdered version of soup mix.
Onion soup mix is very versatile and can be used in number of things, like soups, pot roast, meatloaf, burgers chicken, dips etc. 
Let's make the - Homemade French Onion Soup Mix

Ingredients
½ cup Dried Onion Flakes / Dehydrated Onion flakes
3 Cubes of Chicken / Veg  Stock Cubes
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Celery
1 Teaspoon Ground Black Pepper
1½ teaspoon Dried Thyme
1 Tablespoon Dried Parsley
½ Teaspoon Sea salt
½ Teaspoon Turmeric powder

Method

Mix all ingredients and store in a jar.
 I have also used this french onion mix on a meat loaf  and it tasted so good - check this post to see the  recipe soon.

Check the recipes made with this mix
Vegan & Gluten Free French Tomato Soup

Labels : Homemade, DIY, French Cuisine, Dehydrated, Onion Flakes, France 



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Quatre-Quart Bundt Cake#BundtBakers

This classic French cake, the Quatre-Quart, is also known as a pound cake elsewhere. It's a simple and can be enjoyed as a tea cake.
Made this cake for the community rosary  held in my house.
Ingredients5 Eggs
250 Grams Caster sugar
250 
Grams All Purpose Flour
2 Teaspoons Baking powder
250 
Grams  Butter - melted - I used salted
1 Teaspoon Vanilla Essence

Method
Preheat the oven to 180 C  degrees  Grease and flour two 7 inches bundt  tins. 
Whisk together the eggs and caster sugar until light and fluffy. Whisk in the flour and baking powder, then the melted butter. Spread the cake mixture into the prepared bundt tins. 
Bake in the preheated oven until a skewer inserted near the center comes out clean, about 40 to 45 minutes. 
When it cools dust it with icing sugar and serve.

Labels : French Cuisine,Pound Cake, Bundts, Tea Cake, Bundt Bakers
Sending this to Bundt Bakers our Host is Lara from Tartacadabra http://tartacadabra.blogspot.com

Almond-Brown Butter Bundt Cake by Katin Å¡pajz
Baba Rum Bundt Cake by Merce's Cake
Brioche Bundt Cake by I Love Bundt Cakes
Bundt Cake Quatre-Quarts Breton by Patyco Candybar
Chez Panisse Almond Bundt by Sweet Sensations
French Opera Bundt Cake by Tartacadabra
ÃŽle Flottante (Floating Island) Bundt by Food Lust People Love
Quatre-Quart Bundt Cake by Sneha's Recipe
Tarte Tatin in a Bundt Pan by A Day in the Life on the Farm
Tropézienne Bundt Cake by Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
BundtBakers

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Potato and Leek Soup#FantasticalFoodFight

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing.   Since it's Julia Child's birthday today, Sarah asked us to prepare a Julia Child recipe.
 
 For this  recipe, made just a small change, instead of adding salt in the soup used a veg stock cube. Rest of the recipe is ditto her's.
Serves 2
Ingredients

1 Teaspoon Heaped Butter
1  Leek  - sliced thinly
3 Medium Potatoes - peeled  & thinly sliced
3  Cups Water
1 Veg Stock Cube or Salt to taste
Black Pepper  powder to taste

Method
Melt butter in a pot / saucepan over medium heat. Add the leek and saute for  a minute.  Add the potatoes, stock cube and water,  Place the lid on, simmer for 25 to 30 minutes or until potato is very soft.
Take  off flame and let it cool a little .  Then with a stick blender , blend until  for a second or two.  This soup should be grainy, thick and not smooth or liquidy.  
Serve it with a dash  pepper and enjoy this simple yet delicious soup.

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Julia Child or Julia Child-inspired recipes this month !

Click on the hop link button to be transported to the other recipes:

Lables : Soup, Vegetarian, Leek, Potato, French Cuisine, Healthy, Fantastical Food Fight
An InLinkz Link-up

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