Pita Bread

Pita Bread 

Pita bread stuffed/filled with a good salad is a perfect lunch or dinner a hot summer day. But this pita bread tastes great with a good spread like tzatziki and a glass of red wine.

Ingredients:

• 30 g live yeast (2 teaspoons dry yeast)
• 350 g water, finger-warm
• 1 teaspoons salt
• 500 g all-purpose flour

Directions:

Dissolve the live yeast in the water. If you use dry yeast, add some sugar to the water and wait a few minutes till the yeast start to foam. 

Add the salt to half the flour, and mix it in the yeast/water mixture. Add the rest of the flour a little at a time, until the dough is elastic but not sticky. You might not need all the four. Knead the dough for 5-6 minutes on medium on a stand mixer. 

Let the dough rise covered for about 1 hour, until the dough is doubled in volume.

Pour the dough unto a flour dusted workplace. Cut the dough up into 6-8 parts, and roll them into balls.

Preheat the oven to 500℉ (250℃), with a pizza stone in.

Line 2 baking sheets with parchmentpaper. 

Roll each ball into a flat circle and leave the breads to rise on the baking sheets, covered for about 10 minutes.

Bake the Pita breads for about 7-9 minutes until they are golden brown and puffed up as small pillows. Let thew Pita's cool on a wire rack, covered with a kitchen towel.

Enjoy!

6-8 stk

Pitabrød

Ingredienser:

• 30 g gær (2 tsk tørgær)
• 350 g lunkent vand
• 1 tsk salt
• 500 g hvedemel

Fremgangsmåde:

Opløs gæren i vandet. Bruger du tørgær, så kom en smule sukker i og vent til det skummer.

Kom salten i halvdelen af melet og ælt det i gærblandingen. Kom resten af melet i lidt ad gangen, indtil dejen er smidig uden at være klistret. Det er ikke sikkert at du skal bruge al melet.

Sæt dejen til hævning i omkring 1 time, indtil dejen er doblet i volumen. 

Hæld dejen ud på et meldrysset bord, og del dejen i 6-8 lige store dele. Rul hver del til en bolle.

Opvarm ovnen til 500℉ (250℃) evt. med en bagesten i. Kom bagepapir på et par bageplader.

Rul hver bolle ud til en flad cirkel. Læg brødene på bagepladerne og lad den hæve tildækket i ca 10 minutter.

Bag brødene i 7-9 minutter indtil de er lysebrune og pustede op. Afkøl brødene på en bagerist med et viskestykke over.

Velbekomme!

Chicken Nuggets - homemade

Chicken Nuggets

I would rater die,  than eat chicken McNuggets or other store bought nuggets. There is nothing good about a salty fattening fried piece of "chicken." But homemade nuggets made from chicken breast, is a meal worth eating. They are easy to make and is a good and healthy dinner on a week-night. You just have to plan ahead, and marinate the chicken. You can even substitute the cracker with rye flour for a healthier option.

Ingredients:

• 2 chicken breasts
• 250 g buttermilk
• 25-50 g saltine crackers or another salty buttery cracker
• 1-2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 pinch pepper
• salt

Directions:

Cut each chicken breast in 8-10 pieces, and put them in a plastic bag or container. Add the buttermilk, and let the chicken marinade in 24-48 hours in the refrigerator.

Preheat oven to 400℉ (200℃).

Drain of the buttermilk, and wipe the excess buttermilk off in a paper towel. 

Put cracker and spices in a zipplock bag, and break the cracker into small crumbs. Put the chicken pieces into the bag, to coat. 

Spread the chicken onto a baking sheet, and bake 15-20 minutes. Turn pieces over midway.

Enjoy!

The Danish version:

Kyllingenuggets

Ingredienser:

• 200 g kyllingebryst
• 250 g kærnemælk
• 25-50 g tuc kiks
• 1-2 tsk chilipulver
• 1 tsk paprika
• 1 tsk hvidløgspulver
• 1 knsp peber
• salt

Fremgangsmåde:

Kyllingen skæres i passende bidder, ca. 6-8 stykker pr kyllingebryst.  Kom kyllingestykkerne i en plastikpose. Hæld kærnemælken ned i posen, og lad kyllingestykkerne marinere i køleskabet i 24-48 timer.

Opvarm ovnen til 200℃.

Kom kiksene ned i en frysepose og bank dem til rasp, tilsæt krydderierne. Tag Kyllingestykkerne op, og tør den overskydende kærnemælk af. Kom kyllingestykkerne ned til kiksraspen, og ryst posen til de alle er dækket af et lag. Læg kyllingestykker på en bageplade og bag dem i 10-15 minutter. Vend evt stykkerne halvvejs.

Velbekomme!

Breakfast Sourdough Rolls

Breakfast Sourdough Rolls

I have a love of bread, for the most part I prefer more rustic bread like sourdough bread. But baking my favorite bread takes time. So I had to try to make some easy sourdough rolls, and here is what I came up with. A rustic crisp roll with flaxseeds, whole wheat, oats and sunflower seeds.  

Makes 8-9 rolls.

Ingredients:

• 5 g live yeast (½ teaspoon dry yeast)
• 80 g (¾ dl) mature sourdough*
• 4 dl (1⅔ cup) cold water
• 50 g rolled oats
• 2 teaspoon (15 g) sea salt
• 150 g whole wheat flour
• 345 g all-purpose flour
• 40 g flaxseeds 
• 40 g sunflower seeds 

Sprinkle:

• rolled oats or rolled spelt
• rice flour

Directions:

In a large bowl, pour in the water, yeast and sourdough, and mix it well. Mix in the oats, whole wheat flour, flaxseeds, sunflower seeds and salt. Add the all-purpose flour a little at a time, until you have a firm but slightly sticky dough. You might not need all the flour.

I always knead my doughs in my stand mixer, and I knead the dough for about 8-10 minutes until the dough is a bit shiny and elastic. 

Put the dough in another bowl, wiped with some olive oil. Seal the container with plastic wrap (or my favorite Press'n Seal), and leave to rest for an hour on the kitchen counter. Put the dough in the refrigerator for 12-20 hours.

Take the dough out of the refrigerator and let it sit for at least 1 hour. 

Preheat you oven and Pizza stone to 500℉ (260℃). 

Pour some rice flour and rolled spelt on the kitchen counter and gently scrape the dough out onto it. Cut the dough in 8-9 pieces and put them on a plate sprinkled with some cornflour, so the rolls don't stick.

Place the rolls on the pizza stone and let them bake for 15-20 minutes.

Let rolls cool before serving.

Enjoy!

* If you don't have a sourdough, use 15 g live yeast or 1½ teaspoon dry yeast

The Danish version

Surdejsrundstykker 

Surdejsrundstykker

Ingredienser:

• 5 g gær
• 80 g (¾ dl) surdej**
• 4 dl koldt vand
• 50 g havregryn
• 2 tsk (15 g) havsalt
• 150 g fuldkornshvedemel
• 345 g hvedemel
• 40 g hørfrø
• 40 g solsikkekerner

Drys:

• havregryn eller speltflager
• rismel

Fremgangsmåde:

Rør gær, vand og surdej sammen i en skål. Tilsæt fuldkornsmel, havregryn, hørfrø, solsikkekerner og salt og rør dejen sammen i en røremaskine. Tilsæt hvedemel lidt ad gangen, men kun nok til du har en fast med stadig let-klisteret dej. Det er ikke sikkert du skal bruge alt melet.

Ælt dejen i røremaskinen i ca 8-10 minutter ved medium hastighed indtil du har en blank elastisk dej.

Når dejen er æltet godt, kommes den i en skål smurt med lidt olivenolie. Dæk skålen til med plastikfilm, og lad dejen hvile på køkkenbordet i ca 1 time. Kom dejen i køleskabet i 12-20 timer.

Tag dejen ud af køleskabet og lad den stå ved stuetemperatur i mindst 1 time.

Forvarm ovn og bagesten til 260℃.

Vend dejen ud på et bord drysset med rismel og speltflager. Skær dejen i 8-9 stykker, og sæt dem på en tallerken drysset med majsmel, så de ikke sætter sig fast. Overfør bollerne til bagestenen, og bag dem i 15-20 minutter.

Velbekomme!

Hvis du ikke har en surdej så kan du erstatte det med 15 g gær eller 1½ tsk tørgær.

This post has been submitted to YeastSpotting

Pavlova

Pavlova

Super easy dessert, perfect for a summer night on the terrace.

Ingredients:

• 4 egg whites
• 265 g sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Topping:

• Heavy whipping cream, whipped
• berries (strawberries, raspberries, blueberries and blackberries)

Directions:

Preheat oven to 300℉ (150℃). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the pavlova.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.

Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.

Bake the pavlova for 1½ hour. Cool on a wire rack, before adding whipped cream and berries.

Enjoy!

The Danish version:

Fuglerede

Ingredienser:

• 4 æggehvider
• 265 g sukker
• 2 tsk maizena
• 1 tsk vanilla ekstract
• 1 tsk citronsaft

Topping:

• piskefløde, pisket til skum
• bær (blåbær, hindbær, jordbær og brombær)

Fremgangsmåde:

Opvarm ovnen til 150℃. Kom bagepapir på en bageplade. Tegn en 22-24cm cirkel på bagepapiret, og vend bagepapiret , så du ikke får blyant på din fuglerede. 

Pisk hviderne stive, og tilsæt sukkeret et par spsk ad gangen, mens der stadig rørers. Du skal ende op med en tyk blank marengs. Forsigtig fold maizena, vanille og citronsaft i marengsen.

Hæld marengsen ud midt i cirklen og spred den ud mod kanten fra midten af. Så du ender op med en lille skål i marengs.

Bag fuglereden i 1½, og lad den køle helt af på en rist. 

Pisk fløden, og fordel den og bær på fuglereden og server den straks.

Velbekomme.

Grilled Espresso Tri-Tip

Grilled Espresso Tri-Tip

I had never heard about a tri-tip roast befor moving to California. And even though I have seen the cut in the stores, I didn't know how to cook it. My dear neighbors changed that, when they invited us for a BBQ, and served tri-tip. Now tri-tip is on my cuts to buy. It is so good and flavorful. Now I have to get my neighbor's secret rub, to get the perfect tri-tip for summer.

The tri-tip is a cut from the bottom of the sirloin, and is a close cousin of the culotte roast. 

Since the tri-tip is a lean cut, you have to be careful not to over cook it, particularly when preparing the full roast. You don't want to cook it to more than medium. 

This time the tri-tip became a little more done, than I would have liked, but I still turned out great. The deep flavor of the coffee worked perfect with the spice from the pepper and the beef. 

Ingredients:

• 1 tri-tip roast
• 3 tablespoons finely ground espresso coffee beans
• 1 tablespoons brown sugar
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder

Directions:

Combine espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto the roast and place in a large dish. Let the roast marinade covered, in the refrigerator for at least an hour. 

Preheat grill to medium heat (400℉/200℃).  

Remove roast from fridge and place on grill/BBQ, use indirect heat. Cook for 15-18 minutes turning occasionally. When done, remove from heat allow to sit for a few minutes before carving into  thin slices. 

Enjoy!