Panettone

Hey pixels!! Welcome to our first sweet Blogmas recipe! This has been my first time making a home made Panettone, but it’s a kind of sweet bread, and now I’m a big fan of making my own bread.

panettone

I love this Italian sweet, but I always buy the version with dark chocolate chips instead of the classic one with raisins. Oh, raisins, I just can’t stand them, I’m sorry but nope.

If you prefer raisins, change the 150g of dark chocolate chips for 100g raisins. I always prefer the chocolate version of everything, but this is a personal preference, I know.

panettone slices

We ate this amazing beauty yesterday, during our Sunday brunch. I should say that I ate the leftovers later, while watching Harry Potter and the deathly hallows part 2. I needed some chocolate while crying (always)….

dark chocolate panettone

Are you enjoying Blogmas? More posts are coming. More food, decoration, music, DIY… Do you have any suggestion? Feel free to leave a comment.

Ingredients:

  • 4 tablespoons warm milk
  • 14 g dried yeast
  • 100g sugar
  • 250g butter, at room temperature
  • 5 large eggs, beaten
  • 2 teaspoons vanilla extract
  • grated zest of 1 lemon
  • grated zest of 1 orange
  • 500g flour, plus extra for dusting
  • a pinch of salt
  • 150g dark chocolate chips
  • butter for greasing
  • a large panettone pan

Directions:

Grease a Panettone pan with softened butter

Place the warm milk in a bowl and add the yeast and 1 teaspoon of sugar, mix well and leave for a few minutes.

Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, until light and creamy. Add lemon and orange zest and mix.

Add the eggs a little at a time until all are well incorporated.

If the mixture starts to curdle, add a tablespoon of the flour and beat this in with the eggs.

Place the flour in a large bowl and mix with a pinch of salt and make a well. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.

Knead for 5′ in the bowl until the mixture starts to come together and is pretty sticky.

Put the dough onto a floured surface and knead for a further 8-10′, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.

Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for about two hours or until doubled in size.

When the dough is risen, tip it out onto a lightly floured surface and knead for about 3-5′. Gradually knead in the dark chocolate chips. Shape the dough into a ball and pop into the prepared Panettone pan.

Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.

Preheat the oven to 180ºC.

Bake for about 40-50′, or until golden and risen. A skewer should come out clean.

Leave to cool in the pan before turning out onto a cooling rack.

 

Do you like panettone, my happy pixels? Chocolate chips or raisins? Are you going to make one? Please, let me know in the comments below.

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Sweet Potato Fries

Hey pixels!! This is our first food related Blogmas post!! Here is a yummy snack for a Christmas brunch!! Are you hosting a brunch for Christmas? Or maybe you have to bring some food to one? Why not a few sweet potato fries?

sweet potato fries

We all eat regular french fries, but there are yummy alternatives like this one. Sweet potatos are still a seasonal veggie (autumn), so now it’s the perfect moment to make some fries.

I don’t add salt to this recipe, I think it would spoil the flavour of the sweet potatos. I don’t add any sauce or glaze. A good one if you’re interested would be a honey based glaze. I don’t have any recipe, I am sorry, my happy pixels….

yummy and healthy

Ingredients:

  • 1 or 2 large sweet potatos, peeled and sliced
  • vegetable oil for frying

Directions:

Pour vegetable oil in a large saucepan. Heat it for a couple of minutes.

Add sweet potato slices and fry on low heat until tender inside but a bit crispy outside. It can take about 20′.

while cooking

Don’t fry all your slices at the same time if you have a large amount of them. It’s better to use two saucepan or to fry in two batches. Your sweet potatos won’t be good enough if there are too many slices frying at the same time.

Do you host a brunch for Christmas?  What are you going to offer to your guests??? Please, let us know in the comments below.

 

 

 

 

 

 

 

Wild mushrooms quiche

Hey pixels!! Do you like quiches? I love them. This quiche is similar to our savoury swiss chard galette, but it’s not exactly the same. It has just a few ingredients and it’s ready in 30-40′. Yummy.

mushrooms quiche

I made this quiche last Saturday, and it was our dinner. You can eat it cold or warm. It has just natural ingredients (I use a store bought crust but you can make it at home): veggies, mushrooms, eggs….

Feel free to choose your favourite kind of mushrooms. Wild ones, shiitake, portobello… I love how a recipe can be changed to satisfy your cravings. Or how you can play with a recipe trying different versions of the same.

I know that lately I haven’t been writing with my usual frequency, but NaNoWriMo is coming to and end. I have been so busy writing my story, and I am proud to say that I’m going to finish the 50.000 words goal!!! More info, soon. Now, the recipe!! Enjoy it, my happy pixels!!

a piece of quiche

Ingredients:

  • 1 quiche crust
  • 2 eggs
  • 200g wild mushrooms (if you don’t have them, a mixture of shiitake and mushrooms will be ok)
  • 2 tablespoons butter
  • 1/2 onion, sliced
  • 1 garlic clove, minced
  •  1/2 red tomato, sliced
  • 200ml soy cream
  • 100g cottage cheese/mozzarella

Directions:

Preheat oven at 190ºC.

Melt butter in a saucepan. Add garlic clove and mushrooms; cook 4-5′.

Pour the crust in a 20cm round mold. Make some small holes using a fork. Add tomato slices and onion at the bottom.

Add the cooked mushrooms.

Beat eggs, cheese and soy cream, pour this mixture over the veggies.

Bake for about 20-25′. Serve warm.

What do you think about this recipe, my happy pixels?? Do you collect wild mushrooms? Any favourite kind of mushroom or quiche? Please, let me know in the comments below.

Pumpkin bread

Hey pixels!! Happy Thanksgiving!! Are you ready to eat and have fun??? What about a last minute suggesion? A delicious pumpkin bread? You’ll find this bread so awesome that you’ll want to make it, even after Thanksgiving.

pumpkin bread

Its sweetness and comfy pumpkin flavour make this bread so amazing. All my house smelled like pumpkin and cinnamon after baking it.

thanksgiving pumpkin  bread

We ate it during our brunch last Sunday; we don’t celebrate Thanksgiving. But a bunch of yummy food is always a good idea. Inviting friends and family, talking, eating, the smell of all the home made food…. I love holidays (my favourite is Christmas…).

some pumpkin bread slices

This has been another attempt to make some bread; this was one of my autumn goals. I made a bread loaf last week, and a few months ago I made my first vegan banana bread, which is perfect for a brunch, too. I love making bread!! And I am proud to have reached my bread goal!!

I hope you’ll enjoy this recipe, my happy pixels!! And your Thanksgiving meal!! Have fun!!

happy brunch!!

Ingredients (1 loaf):

  • 1 1/2 cups all-purpose flour
  • 3/4 cups brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup home made pumpkin puree
  • 1/3 cup milk
  • 1/2 cup olive oil

Directions:

Preheat oven to 190°C. In a large bowl, mix together flour, sugar, baking soda, baking powder and salt until combined.

In a second bowl, pour eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.

Grease a bread pan with olive oil, then pour the batter into the pan. Bake for 30′, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 15′ or until a knife inserted in the center of the loaf comes out clean.

How do you celebrate Thanksgiving, my happy pixels?? What kind of food do you eat? Any pumpkin bread? Please, let me know in the comments below.

9 last minute Thanksgiving recipes

Hey pixels!! Thanksgiving is almost here! Have you started cooking? Do you know exactly what are you going to offer to your guests? Just in case you’re not, here you have a few suggestions. This is a compilation of some of our recipes: starters, main dishes and desserts. Your family and friends will love all of them!!

Here, in Europe, we don’t celebrate Thanksgiving, but I think that is a good reason to join your family and eat together. Have a nice day, my happy pixels!!

9 last minute Thanksgiving recipes

starters/side dishes

vegan-gravy-1

Mashed potatos + Vegan mushroom gravy

baked camembert 2

Baked Camembert with garlic & rosemary

apple & pumpkin soup

Baked apple & pumpkin soup

main dishes

wp-1493129525777.

Baked Mac&Cheese

lentil pie 1

Vegetable lassagna

broccoli and blue cheese potatos

Broccoli & blue cheese stuffed potatos

desserts

pumpkin-pie-1

Pumkin Pie

plum clafoutis

Plum Clafoutis

White chocolate mousse

White chocolate mousse

What do you think about our suggestions? Is there anything similar on the food you’re planning? Something special? What are you going to make? Please, let me know in the comments below.

Broccoli & blue cheese stuffed potatos

Hey pixels!! Do you fancy a quick and yummy vegetarian recipe? This stuffed potatos are baked using the microwave instead of the oven, so they are ready in just 20′. Yummy and cheesy, the flavours of broccoli and blue cheese together are wonderful. You’ll feel like in heaven.

stuffed potato

I love stuffed potatos. I have about a dozen of different recipes, but today I wanted to eat some healthy green at the same time. The best option was broccoli: I am a big fan of broccoli.

broccoli and blue cheese potatos

I know broccoli is not a popular food, but if you give this recipe a chance, you’ll love it. Are you ready to love broccoli???? I almost can hear you saying yes.

after step 1

I am seriously considering this potatos as a side dish for Thanksgiving or even Christmas. A yummy alternative to the traditional mashed potatos. Are you ready for a big change??

Ingredients (2 units):

  • 2 large potatos
  • 1/4 cup broccoli
  • 2 tablespoons cream cheese/ricotta
  • a piece of blue cheese, to taste

Directions:

Clean potatos. Make holes on the surface using a fork. Microwave on high for about 9-10′. Set aside.

Microwave broccoli for 4′.

When the potatos are cool enough to handle, carefully cut them in half lengthwise. Remove the cooked flesh from the potato skins, leaving about 0.5cm shell of flesh and skin.

Mix potato flesh with the cooked broccoli, cream cheese and the blue cheese. Use this mixture to stuff the potatos. Grill them on your microwave for about 6-7′, depending on your taste.

Do you like stuffed potatos, my happy pixels? Do you bake them with your oven? Or the microwave? Are you going to try this recipe? Please, let me know in the comments below.

How to make bread

Hey pixels!! One of my Autumn goals was to learn how to make bread. It’s done!! After some disastrous attempts, finally I’ve baked a good loaf of bread. I am proud of myself!!

home made bread

This was my third attempt at making bread. The first two were related with sourdough; now I’ve used yeast instead. Easier, quicker and with good results. I’m quitting sourdough…. The first time I didn’t finished my sourdough starter because I got wrong the directions. The second time I did my starter pretty well, but I managed to bake a bread that was hard as a stone…. but uncooked inside.

white bread loaf

Now I’ve tried another recipe and I should say that I’ve found the good one. This recipe requires yeast instead of a sourdough starter, so it’s easier. The trick is the way in which the loaf is baked. It makes a crusty crunch, but the interior of the bread remains soft and yummy.

It’s as simple as to use a glass mold to bake the cake. Instead of placing the loaf inside a dutch oven, you just cover it with a pyrex glass mold, like the one in the pictures. The first part of the baking process takes place inside the mold; then, you remove the mold and finish baking without it. That’s all, my happy pixels! This simple trick makes a heavenly loaf of bread. Yummy.

bake it in a glass mold

A second difference with my first recipe is that you don’t preheat the oven. Put the baking sheet with the loaf and the mold inside the oven. Turn on the oven. The oven starts heating with the bread inside. I can’t explain why this two tricks work so well, but they work. Why not trying at home, my happy pixels??

Ingredients (1 loaf):

  • 15g active dry yeast
  • 7g sugar
  • 150ml tepid water
  • 5g salt
  • 250g flour, plus extra for dusting
  • 3 tablespoons olive oil

Directions:

In a bowl, combine tepid water, yeast, sugar, 3 tablespoons olive oil and 5 tablespoons flour. Stir until there are no lumps (or just a few). Cover the bowl with a linen cloth and wait about 20′. You’ll see how the yeast is more active now (second picture).

It’s the moment to add the rest of the flour and the salt. Knead until you have a compact dough. Add more flour if you think your dough is not firm enough.

Remove dough from the bowl and knead a bit more on a floured surface. If you spread some olive oil in your hands, the dough won’t stick. After a couple of minutes kneading, cover the dough with the linen cloth and wait 30′.

ready to be baked

Cover a baking sheet with parchment paper. Spread some olive oil onto the paper. Grease the interior of a glass pyrex mold. This has to be big enough to cover your uncooked loaf.

Make a round loaf with your dough and put it on the baking sheet. Make 2-3 cuts on the surface with a knife. If you want a rustic look, spread a bit of flour on the top of the bread. Cover the loaf with the glass mold.

Turn on the oven at 200ºC. We’ll start baking at this point, without preheating. Bake for about 40-45′. Remove baking sheet out of the oven. Being carefull (don’t burn yourself), remove the bread from the mold. Keep baking it at 170-180ºC for another 12-15′. Watch closely your bread during this last minutes, it could get burnt easily.

If you follow this directions you’ll get a bread with a crunchy crust and a soft interior. I think it’s awesome.

Do you make your own bread, my happy pixels?? Do you have any trick to share? Any favourite bread recipe? Please, let me know in the comments below.