WINTER BANANA BREAD

This banana bread is full of Nordic winter flavours - 

cinnamon, cardamom and ginger. 

Ingredients:

150g unsalted butter

200g sugar

2 eggs

2 tsp baking powder

1 tsp salt

1 tsp ground ginger

2 tsp ground cardamom

2 tsp ground cinnamom

1 tsp ground cloves

300g flour

5 ripe mashed bananas

Preheat the oven at 180C.

Mix butter and sugar. Add eggs and mix well.

Mix baking powder with flour, salt, spices and add it to egg mix.

Add the mashed bananas.

Pour the batter into cake tin and bake for 1 hour 20 minutes.

If you like banana bread please check also my Totally Nuts Banana Bread here http://mumsfilibaba-mumsfilibaba.blogspot.ch/2013/03/banana-nut-bread_4.html

Idea from Nordic Bakery

DUTCH OVEN MIXED SEEDS BREAD

Smell of freshly baked bread.

Why we love it so much?

Ingredients:

20g fresh yeast

300g water

500g plain flour

9g salt

pinch of sugar

handful of different seeds

oil

Mix yeast with water. Add salt, sugar and flour. 

Knead with hands or food processor.

Cover and let rise 1 hour.

Knead the dough 1 -2 minutes and put it into oiled dutch oven. Let rise second time.

Preheat oven at 230C/450F.

Garnish the bread with seeds and rub some oil over the surface of the dough.

Bake the bread 30 minutes in the middle of the oven with lid on.

After 30 minutes remove the lid and bake another 10 minutes.

SOUTH NEW-ZEALAND CHEESE ROLLS

Couple of weeks ago we had visitors from New-Zealand. One evening they prepared dinner for us - cheese rolls from the South Island. 

The original rolls are made with onion soup that is not available here so I decided to make them with caramelized onions and pesto.

4 rolls

Ingredients:

4 big toast bread

50g (or more if you like)grated cheese

2 onions / chopped

2 cloves garlic /chopped

50g pine nuts 

50g basil

pinch of sugar and salt

pepper

olive oil

cherry vinegar (optional)

Toast the pine nuts until colored.

Combine pine nuts, olive oil  and basil in a food processor and pulse until smooth.

Add salt.

Saute onions with garlic. Add pinch of salt, pepper and sugar(and cherry vinegar).

Roll the bread flat with a rolling pin. Spread pesto over the bread, then cheese, onions and roll up. 

Bake in oven at 180C for 10 minutes.

VIKINGS RYE FOCACCIA

Already vikings were growing rye believing it gave them more strengths.
94% of rye is produced in Europe and
rye bread is very popular in Nordic countries.

Ingredients:

30g yeast

320g water

25g olive oil

100g rye flour

385g plain flour

9g salt

handful herbs / chopped

20g olive oil 

Mix yeast with water.

Add olive oil.

Mix flours with salt and add it to the liquid.

Knead the dough for about 5 minutes.

Add the herbs.

Knead another 5 minutes.

Form the dough into ball and put it into deep bowl.

Cover with a towel and let rise 1 hour.

Punch the dough back after first rise.

Rise it another hour.

Preheat oven to 250C or 480F.

Transfer dough to baking sheet and dimple with your fingertips.

Brush with oil.

Let rise another 1/2 hour.

Bake the bread for 10 minutes in 250C/480F and then 30-40minutes in 180-200C/390F.

CARROT BUNS

Visited farmers market yesterday.

Bought some strawberries and dill and beetroots.

Went by some tourists just when they took a photo.

So now I am on their photo.

How many other photos are there all over the world with me on the background?

Interesting to know but I will never find answer to this question.

7-9 buns

Ingredients:

250 ml plain yoghurt

20 g fresh yeast

20 g sugar

1 egg

2 carrots/grated

1.5 tbsp sea salt

100 g rye flour

400 g plain flour

75 g  butter/ cold cubes

some rolled oats for garnish

In a mixing bowl mix yeast with yoghurt and sugar.

Beat the egg and put 2 tbsp in fridge.

Add the rest of the egg, salt, carrots and flour to the yoghurt mix and beat on low speed for 3-5  minutes.

Add butter cubes one after another to the dough. 

Cover and let rise 2 hours.

Make small dough buns. Put some rolled oats on the top.

Let rise another 40 minutes.

Bake at 200C /400F for 10-15 minutes until buns are golden brown.

Take the buns out of the owen.

Brush quickly with beated cold egg.

BUCKWHEAT CRACKERS

Midsommer is soon here.

This is perfect little snack for summer solstice party.

Or however you call it in your country:

Adonia

St. John's Feast Day

Ligo

Lida

Midsommar

Ivan Kupala Day

Juhannus

Alban Hefin

Gwyl Ganol yr Haf

Sankthans

Jaanipäev

Keskikesä

Rasos

Ingredients:

1 cup/ 150g plain flour

1 cup/ 100g buckwheat flour 

2 tsp sugar

1 tsp salt

1 tsp ground pepper

1 tbsp sesam seeds

1 tbsp linseeds

2 tbsp unsalted butter

1/2 cup/ 115 g heavy cream (a bit more if needed)

Combine the flour, sugar, salt and pepper. Add butter (I am doing it with a food processor but you can make the dough by hand if you wish so). Mix well.

Pour in the cream and pulse until rough mass forms.

Scrape the dough out onto a clean work surface and gently squeeze it together. Add a few more drops of cream if the dough will not hold a soft shape. Wrap it in plastic wrap and let it rest at room temperature for at least 20 minutes for up to1 hour.

Preheat an oven to 350F / 177C.

Unwrap the dough, cut it half and place one half on lightly floured baking paper. Roll out the dough into a rectangular sheet as thin as possible. Add the seeds evenly on the top of the dough. Roll over the sheet once more. Cut the sheet of dough into shapes now if you wish.

Place the sheet with the baking paper on the oven pan and bake until they are crisp and light brown, 12 to 15 minutes.

Do the same with the second half of the dough.

Eat with cream cheese&avocado spread.

The Crackers recipe is modified after Williams-Sonoma recipe.

This is Bake Along event organized by Zoe from Bake For Happy Kids.

THE TOTALLY NUTS BANANA BREAD

             
 Carpe Diem

What does is mean to you?

Carpe is from Latin and means "You pick, pluck, pluck off, cull, crop, gather, to eat food, to serve, to want", but Ovid used the word in the sense of, "enjoy, seize, use, make use of".

Diem means Day.

Seize the Day.

Live now.

Next time you eat try to enjoy your food with all your Senses.

Touch

Smell

Listen

Look

Hear

And then Eat

This is Mindful Eating

To be present

 To be now

Ingredients:

• 6 Tbs. (3/4 stick) unsalted butter, at room
  temperature
• 1 cup/225g sugar
• 2 or 3 very ripe bananas, coarsely mashed
  3 eggs, lightly beaten
• 1⁄2 cup/119ml buttermilk
• 2 cups/250g all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. freshly grated nutmeg
• 1⁄2 tsp. salt
• 3⁄4 cup/100g coarsely chopped walnuts, pecans
  or hazelnuts

Directions:

Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.

Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

This recipe is from Williams-Sonoma

This is a Bake - Along event organized by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids

 

ALL YOU NEED IS LOVE AND BRAIDED WHITE LOAF

For me Braided White Loaf is weekend. Saturday, Sunday morning breakfast with family. The warm bread with some butter and a cup of tea. It's heaven.
And it is so easy to do. You just need some time and love :).

WHAT YOU NEED IS:

Time&Love
250ml Milk
20g fresh yeast
75g sugar
1 Egg
1,5tsp Sea Salt
500g Flour
75g Butter

GOOD MUSIC TO LISTEN TO WHILE COOKING:
Beatles: All you need is love"

In a mixing bowl, dissolve yeast in (finger) warm milk and sugar. Beat the egg and put 3 tbsp in the fridge. Add the rest of the egg, salt and flour to the milk and beat on low speed for 3 minutes. Then on high speed for 5 minutes. On the low speed add butter cubes one after another to the dough.

Cover and let rise 1 hour in a warm place.

Knead for 5 minutes and divide the dough in 3 parts. Cover and let rise for 10 minutes.

Roll the 3 dough parts in 3 ropes. Braid the ropes, cover with kitchen towel and let rise for 45 minutes.

Brush the loaf with beated cold egg. Bake at 200 degrees for 25 minutes.

Anita from Bookmark this recipe baked my bread and put some comments and a picture on her blog. Check it out.

Enjoy it :)