Chocolate and hazelnut babka **

The Best Babka cake

Chocolate and hazelnut babka /Gourmet Traveller
 עוגת בבקה נפלאה- המתכון
180 ml lukewarm milk
14 gm (2 sachets) dry yeast
110 gm (½ cup) caster sugar
485 gm (3¼ cup) plain flour, sifted
2 eggs
1 egg yolk
210 gm softened butter
100 gm hazelnuts
100 gm dark chocolate (56% cocoa solids), coarsely chopped
For brushing: eggwash
For scattering: demerara sugar
H O W : Combine milk, yeast and 1 tbsp sugar in the bowl of an electric mixer (fitted with a paddle) and set aside in a warm place until foamy (5-7 minutes).
Add 75gm flour, mix to combine, then add eggs, yolk, remaining sugar and a pinch of salt, mix to combine.
While mixing on low speed, gradually add remaining flour until combined, then add 150gm butter, a little at a time, beating until dough is shiny and elastic (3-5 minutes; dough will be quite soft).
Place dough in a lightly oiled bowl, cover with oiled plastic wrap and set aside until doubled in size (1-1½ hours).
Preheat oven to 180C.
Place hazelnuts on a baking tray and roast until golden (5-7 minutes), cool slightly, then rub with a tea towel to remove skins and cool completely.
Process in a food processor until coarse crumbs form, combine with remaining softened butter to form a paste and set aside at room temperature until required.
Knock back dough and divide into two. Working with one half at a time, roll dough on a lightly floured surface into a 20cm x 32cm rectangle.
With longest side facing you, spread over half the hazelnut paste, leaving a 4cm-border, then scatter over half the chocolate.
Roll away from you to form a cylinder, brush ends with a little eggwash, then join ends to make a loop, twist into a figure of eight and place in a 9cm x 19cm loaf tin lined with baking paper.
Set aside in a warm place until dough reaches the top of tin (1 hour). Repeat with remaining dough.
Brush babkas with eggwash, scatter with demerara sugar and bake in centre of oven until golden and cooked through (35-40 minutes).
Cool in tins for 10 minutes, then turn out, cool on a wire rack and serve warm or at room temperature. Babkas will keep, stored in an airtight container, for 3 days, and are best served warm or in toasted slices.
Full recipe - Here This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

**Kourabiedes -It's Greek !

Kourabiedes - The Best Greek cookie !

Kourabiedes
/Gourmet Traveller עוגיות קרובידס נוסח יוון- המתכון
250 gm soft unsalted butter
110 gm =2/3 cup icing sugar, sifted (+extra, for dusting )
1 tsp vanilla extract
1 egg yolk
300 gm (2 cups) plain flour, sifted with ½ tsp baking powder
90 gm walnuts, finely chopped
2 tbsp orange flower water - I didn' t add H O W:
1 Using an electric mixer, beat butter until pale and creamy, then add icing sugar, vanilla and egg yolk and beat until well combined.
Fold in combined sifted flour and baking powder, then add chopped walnuts and stir to combine.
2 Roll tablespoons of mixture into balls, then roll into 5cm lengths and form into crescents. Place crescents on baking paper-lined oven trays and bake at 160C for 15-20 minutes or until just starting to colour.
3 Transfer shortbreads to wire racks and, while still warm, sprinkle with orange flower water and dust with icing sugar, then leave to cool.
When completely cool, dust generously with icing sugar.
Full recipe

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Fresh from the Sunday Market :

Fresh from the Market :

The market today was full with peppers:orange, green and yelow peppers and some summer fruits too- take alook

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חנית ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Strawberry & Cream Panna Cotta

Strawberry and Cream Panna Cotta

It's the 'End of the Season' Strawberry Dessert -Our Weekend Dessert !

STRAWBERRY and CREAM PANNA COTTA
/Desert Magazine
פנקוטה תותים ושמנת-מתכון בעברית
4 -5 servings

150g strawberries
1 cup (250ml) whipping cream
1 cup (250ml) whole milk 1/4 cup (50g) granulated white sugar
2 teaspoons (6g) unflavored powder gelatin
2 teaspoons pure vanilla extract
1 pint (335g) strawberries, hulled and quartered
1/4 cup (42g) granulated sugar H O W :
1. Sprinkle the gelatin on 1-1/2 tablespoons of cold water in a small bowl. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Place the 1 cup milk, 5-1/4 oz. (150gr) strawberries, and vanilla in a blender, mix until smooth.
2. Heat the cream and sugar in a medium saucepan over medium-high heat. Stirring until it comes to a boil, about 3 minutes.
Remove the pan from the heat and add to the softened gelatin stir until dissolved. Stir in the strawberry mixture and then pour the mixture through a fine sieve into a bowl, stir well.
3. Pour the panna cotta mixture evenly into four-five six-ounce ramekins or custard cups and refrigerate uncovered until cold.
When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate until set or preferably overnight.
4. Sprinkle strawberries with 1/4 cup sugar; let stand about 1 hour.
Serve the panna cotta in the ramekins or to unmold, dip bottom of one ramekin in a bowl of hot water for 3 seconds, wipe the bottom of the ramenkin dry.
Run a thin sharp knife around inside edge of each ramekin to loosen.
Place a plate over the ramekin, and invert panna cotta onto plate, gently lifting off the ramekin. Serve the panna cotta alone or top the panna cotta with the strawberries and their juice.
Full recipe here - http://dessertsmag.com/strawberry-cream-panna-cotta.html


Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה רןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
Nothing was left ...

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti
/Isidora Popovic- Popina Book of Baking/ Ryland Peters  Small, 2010 -leites Culinaria.com
ביסקוטי פירות יבשים ואגוזים-לחצו כאן למתכון בעברית

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 cup pistachio kernels, left whole
1/4 cup shelled hazelnuts, coarsely chopped
1/4 cup golden raisins
4 dried apricots, cut into small pieces
4 dried figs, cut into small pieces
Freshly grated zest of 1 small unwaxed lemon
2 eggs, lightly beaten

H O W :
Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.

Sift the flour and baking powder into a large bowl. Stir in the sugar, pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.

Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet.

Wet your hands lightly with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide.

Bake for 24 to 30 minutes. (To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes).
Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.

Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices.
Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side.
Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely.
Store in an airtight container for up to 2 weeks.
Full recipe - Here

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Olive & Semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia

Olive and semi-dried tomatoes Focaccia
/recipe by By Lucy Williams Delicious magazine
פוקאצ'ה עם זיתים ועגבניות חצי יבשות - לחצו כאן למתכון בעברית
Ingredients :
500g strong plain flour
1½ tsp salt
Pinch of caster sugar
4 tbsp extra-virgin olive oil
2 x 7g sachets fast-action dried yeast = 4.5 ts
80g semi-dried tomatoes in oil, drained and chopped - I use homemade and only 64 gr
150g mixed olives, pitted - I use less..
Small handful fresh rosemary leaves - I didn't add this
2 garlic cloves, thinly sliced
H o w :
1. Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Pour in 1 tbsp of the extra-virgin olive oil. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Add the chopped semi-dried tomatoes and knead the dough, on a lightly floured surface, for 10 minutes until smooth and elastic. Shape into a round and place in a lightly oiled bowl.
Cover the dough with oiled cling film and leave in a warm place for 45 minutes until it has doubled in size.
2. Preheat the oven to 220°C/fan200°C/gas 7. Carefully place the dough on a lightly floured baking sheet and roll it out into a large oval about 35cm x 23cm . Press your fingers all over the dough to make dimples and scatter with the mixed olives, rosemary and garlic.
Drizzle with another 1 tbsp of the oil and scatter with sea salt. Cover loosely with lightly oiled cling film and leave to rise for 30 minutes until puffed and doubled in size once more.
3. Bake in the oven for 20 minutes until risen and golden brown.
Full recipe - Here

making the semi-dried tomatoes in oil at home..

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com