Blog Archive

July 2012

Classic Cantuccini Biscoti/ Biscotti di Proto

Cantuccini known as Biscotti di Proto. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while its still hot and fresh from baking in the oven.
Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. The crunchy texture was deemed to be the perfect medium to soak up the wine. Can you imagine?! But even centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. 

Cantucci di Prato can be found in the window of every pasticceria in Tuscany. Cantucci became a staple in the Tuscan cities of Florence and Prato, and spread throughout the Italian peninsula.


Ingredients 

  • 350 gr All Purpose Flour
  • 250 gr Granulated Sugar
  • 3 Eggs
  • 250 gr Whole Almonds
  • 4 gr Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Almond Essence
  • 1 Egg Yolk, Beaten for greasing

How to Make it

  1. Ingredients A : Combine the flour, sugar, baking powder & salt in a large bowl. Mix well all the ingredients.
  2. Ingredients B : Mix eggs & almond essence in another bowl.
  3. Then pour Ingredients B to Ingredients A mix it until the dough is stiff. (Do not over mix) then pour the almonds into the dough & mix well
  4. Preheat the oven to 
  5. Flour the board heavily then dump the sticky dough, knead it until all comes together. Divide it in to 3 equal inches. Roll each piece into a cylinder about 12 inches long. Press gently with the palm of your hands to make the dough flatten & that they are about 2 inches wide.(just make sure you dust it with flour, to keep away the dough from sticking). Place the dough into the prepared baking sheet. Also make sure that they are not too close to each.  
  6. Place the dough into the oven until it is firm. Test it with a fingertip. Dont burn yourself! 
  7. After 30 minutes, take out the dough from the oven & transfer to a cutting board and let it cool down. Let the oven temperature at 180°C (356F). 
  8. When the dough has cooled down, slice them into diagonal slices. About ½ inch thick. Arrange the slices on the baking sheets, laying cut side down.
  9. Then return it back to the oven and bake for 10 minutes. After that, turn the logs over and rotate the baking sheets and bake for another 10 minutes or until golden brown.
  10. Let it cool in the oven, before you transferring to a wire rack to cool completely. 

Tip : You may keep it up to a few weeks in a seal container/tupperware & at room temperature.

Enjoy! En Guete! Selamat Makan!

Classic French Macaroons

I remember I had it once at our friends wedding in Paris. The taste was so good & remembering me totally of beautiful France. In Switzerland we call it “Luxemburgerli”, it is more lighter & the consistency is also more airy. The macaron is commonly filled with Chocolate Ganache, Butter Cream & etc.

Ingredients
French Macaroons 

  • 200 gr Almond Flour (or you can grind whole almonds)
  • 300 gr confectioner sugar/Powder Sugar
  • 5 Large White Eggs
  • 6 tbsp Granulated Sugar
  • 1 tsp Salt
  • 1/2 tsp Cream of Tar Tar
  • 1/2 tsp green, pink coloring (optional)

Ingredients
Chocolate Ganasche 

  • 140 gr Semisweet Chocolate Bar (break it into small pieces)
  • 80 ml of Heavy Cream 
  • 1 tsp Butter, softened at room temperature

How to make it

  1. Line two baking sheets with parchment paper & set aside.
  2. Using a food processor grind together the confectioner sugar/powdered sugar with the almond flour so there are no lumps, then sift it into a large bowl. 
  3. In another bowl beat the white eggs, salt & cream of tartar with an electric mixer. Beat it until they begin to rise and hold their shape. Or until they become hold soft peak. Then slowly add the granulated sugar & continue whisk it in a high speed until the egg whites are slightly stiff and look glossy. It should not drip when the beat is lifted from the mixtures.
  4. Carefully fold the flour & sugar mixture by using a rubber spatula into the beaten egg whites. When the mixture is just smooth and there are no streaks of egg white, stop folding and spoon the batter into the piping bag (or place a bag into a tall glass)
  5. Pipe the batter on the parchment-lined baking sheets. Pipe it out in a circle-shape (about 1 tbsp on each of batter). Give a space between each batter (about 3cm). Let the batter sit uncovered for 30 minutes. Meanwhile position the oven rack in upper & lower third of the oven.
  6. Preheat the oven to 300°C (572F), then after 5 minutes reduce the heat to 160°C (320F)
  7. Bake the batter for 25 – 30 minutes or until crispy & the edges are slighty darker. (Make sure that you rotate the baking sheets half way after through the baking time so they cook evenly.) Remove from the oven & let it cool completely. Then remove from baking sheet.
  8. For the Chocolate Ganache : Put the chopped chocolate into a bowl, set aside. Heat the heavy cream in a small saucepan over medium heat until just below boiling point. Remove from the heat & pour the cream over the chocolate, let it sit for a minute then whisk it until the chocolate has completely melted. Add & stir it in the pieces of butter together with the chocolate. Let it cool completely before using.

Tips : You may keep it up to 3 days in a seal container/tupperware & at room temperature


       Enjoy! En Guete! Selamat Makan!

      Cervelat Gipfeli with Asparagus & Mozzarella cheese

      Serve for 6 Pieces


      Ingredients 

      • 1 Pastry Dough
      • 4 Pieces Of Cervelat, peel the skin & devide
      • 8 Pieces of Asparagus
      • 1 Mozzarella Cheese, cut into small pieces
      • Parmesan Cheese
      • Salt & pepper
      • Margarine/Butter, for greasing
      • 1 Egg Yolk, for greasing 

      How to Make it

      1. Preheat the oven to 180ºC (350ºF).
      2. Roll up the pastry dough, cut & divide into 8 similar pieces. 
      3. Grease the base of the dough with some margarine/butter, then add some salt & pepper. Place the cervelat on the top. Then add mozzarella cheese & asparagus – then roll it.
      4. Roll up the dough from outer to inside. Brush the outer of your Gipfeli (croissant) with egg yolk & sprinkle some parmesan cheese.
      5. Bake it for 30 minutes or until turn to golden brown.

      Enjoy! En Guete! Selamat Makan!

        Udon Noodles with Salmon & Jalapeno Vanilla Sauce

        Serve for 3 persons

        Ingredients

        • 250 gr Organic Dried Udon Noodles (Semi-Wholewheat)
        • 1 Würfel/block of Beef Stock
        • 3 tbsp of Soy Sauce
        • 300 gr Salmon (take out the skin)
        • 1 tsp of Thyme Leaves
        • 6 pieces Brown Button Mushroom
        • 4 tbsp of Sesame Seeds
        • 1 tsp of Japanese spicy red chilli powder
        • Salt & pepper to taste
        • 1 liter of Water

        How to Make it 

        1. Boil 1 litter of water, add würfel/block of beef stock & soy sauce. Then add Organic Dried Udon Noodles (Semi-Wholewheat) into the boiling water and cook it for about 20 minutes or until “al dente” – which means cooked but still a little stiff to the bite. (Do not let it overcook). Keep some “noodle stock”/soup.
        2. Cut the salmon, add salt & pepper. Place a frying pan over medium heat, then cook the Salmon until well done, set aside. 
        3. mushrooms: Add button mushrooms in the same frying pan over medium heat, mix well with sesame seeds & Japanese Spicy red chili pepper. Fry it for about 5-8 minutes, set aside.
        4. Place it all in a plate, add a little bit of the soup from the noodle stock. Then add button mushrooms & salmon. For Garnish add Thyme. Now your udon noodles are ready to serve.

        For the Jalapeno Mayo, please check the recipe here.

        Enjoy! En Guete! Selamat Makan!

        Jalapenos vanilla Mayo

        For 1 Jar

        Ingredients

        • 5 Jalapenos (take out the seeds)
        • 2 Eggs
        • 2  1/2 Cups Canola Oil/Raps Oil
        • 5 tbsp of Fresh Coriander/Cilantro 
        • 1 Lime (squeeze & take the juice out)
        • Salt & Pepper
        • 1 tsp of liquid Vanilla Sugar

        How to make it

        1. Puree Jalapenos: Add the Jalapenos, Lime Juice, Cilantro (Coriander), salt & pepper into the food processor. Blend it as smooth as possible. Remove and set aside. 
        2. Mayo Mix: With the same food processor (no need to rinse it) crack 2 Eggs & mixed it in a low speed until it becomes pluffy & some bubbles .Add slowly the oil into the pluffy egss & (Important!!!)  do not to stop the machine while adding oil.
        3. After adding oil the mixture should be thick & creamy, but if the mixture is not thick enough then you should add more oil.
        4. Combine the Jalapeno puree and the Mayomix. Then add 1 tsp of liquid Vanilla Sugar. Mix with a spatula. (The taste of your Mayonaise should be a little bit spicy & sweet)
        5. Now your Jalapenos vanilla Mayo is Done & you can keep it in fridge for couple of days.

        Enjoy! En Guete! Selamat Makan!