Combine the water, yeast, and sugar until blended. Let stand in the bowl for about 5 minutes until the mixture appears foamy.
Add the milk (at room temperature), olive oil, and salt to the yeast and mix until just combined. Add the flour, 1 cup at a time, mix after each addition until combined into a homogeneous mass.
Scrape the raggedy dough from the edge of the mixer bowl. Knead for 5 to 8 minutes. The dough will be less sticky and become smooth on the surface. It will clear the sides of the bowl.
Cover dough with a large kitchen towel and set aside in a warm spot in the kitchen. Allow to rise for 1 hour until it has almost doubled in size. The dough should be smooth and puffy-looking.
Preheat the oven to 200°C and prepare egg wash by whisking the egg and water in small bowl and set aside.
When the dough has risen, lightly flour a work surface. Turn the dough out onto it and divide it into 3 equal pieces.
Lightly flour a rolling pin. Roll one piece of dough into a rough 8-inch square. It should be about 1/8 inch in thickness.
Spread pesto on the dough, leave a 1/2-inch border uncovered. Use a pastry brush to brush a small amount of the egg wash over the exposed edge.
Lift up the pesto-covered edge and roll it up, as tightly as possible. Pinch the seam closed with your fingertips. Gently roll the tube back and forth until it spreads lengthwise to about 10 inches long.
Line up 3 rolled tubes on a sheet of parchment, positioning the thin ends toward you. With a very sharp, long knife, make a lengthwise slash through each, cutting a deep slit halfway down the depth of the tube; make sure not to cut all the way through to the bottom.
Braid the tubes together, crossing one of the outer tubes gently over the middle one. Then cross the other outer tube up and over the new middle one. Repeat, working your way down to the end. Half of the tube should be braided. Then turn the parchment paper around and braid the other side, from the center point to the end, so that the entire loaf is braided. Tuck under ends if desired.
Let the bread rise for another 30 minutes before baking.
When the loaves have risen, uncover and brush well with the egg wash.
Bake for 10 minutes. Reduce the oven temperature to 160°C. Bake for an additional 30 to 35 minutes, turn the pan 180° from its original position every 15min to ensure even baking, bake until the bread is brown and crusty.
Biscoff is one of my favourite cookies, crispy and aromatic, full of caramelized sweetness of well-toasted sugar, they are simply out of this world! And you know what? These Belgian babies are even more addictive when made into buttercream icing…
1 cup granulated sugar
1 cup unsalted butter at room temperature (cubed)
1 cup Biscoff spread
Place egg whites and sugar into a medium-sized bowl, whisk until combined.
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
Whisk on med-high with hand mixer until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Biscoff spread and mix until smooth.
The place is located at Yokohama – a bit far from the city centre of Tokyo, but it definitely worths a detour. Looking like any other other yakitori restaurant from the exterior, but u will be surprised to enjoy the very high quality skewers they serve here.
Using only the finest Miyazaki chicken (sashimi grade) and the best charcoal available. Above all, the grilling technique is perfect!
Masters in action!
The best chicken liver skewers- served still pink at the centre, surely not for the faint of heart!
The oh-so-good chicken cartilage.
Chicken kidney with ginger paste on top.
Meaty chicken thigh.
My favourite of the night – chicken aorta! So plump, fatty and juicy!
3 cups all-purpose flour, plus additional for dusting
2 teaspoons coarse sea salt
1g instant yeast
3/4 cup raisin
½ cup of walnut
1 Tablespoon maple syrup
350ml warm water (about 35°C)
1. Mix all the dry ingredients together in a large bowl. Stir in the warm water and honey. This should result in a sticky dough, if it is not sticky to the touch, add a few spoonful of water. Gently shape the dough into a ball as best you can. Cover tightly with plastic wrap. Let rest at room temperature and allow to rise for 12-18 hours. The dough will be doubled in size and covered in air bubbles.
2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper.
3. Using a very sharp knife, gently score an X into the top. Leave dough alone for 30 minutes.
4. During this 30 minutes, preheat the oven to 246°C. Place the dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and tucking it all– the parchment paper included– inside the pot. Cover with the lid.
5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool for 30 minutes before serving.
Winter is here! Dark days of winter make me want to pull on my heaviest sweater and stay in bed all day. That’s where these simple, casserole recipes come in handy. Baked to perfection in a single pan – a hearty casserole always satisfies your hunger and warms you from the inside out.
4 bone-in chicken thighs
2 Tablespoons Olive oil
Salt & Pepper
1 bowl sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
½ cup chicken broth
1 cup heavy cream
½ cup bacon
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
Preheat oven to 180 degree C. Season chicken with generous amount of salt and pepper.
Heat olive oil in a skillet over medium heat. Sear chicken on both sides, for about 3-5 minutes each side, until golden all over. Transfer chicken to a plate.
Fry bacon in the remaining oil, add in mushroom and cook for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken
To make the sauce, melt butter, add in garlic and cook until tender. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
Put chicken and mushrooms back to the sauce, brush chicken with butter and sprinkle with extra salt and pepper, bake for 30-40 minutes.
Peanut butter has always been one of my favourite food. That’s been the case ever since I was a little girl. I may have developed a more refined palate over the years ( at least I hope I have… ). Still nothing- not the finest caviar, the most aromatic truffles or the flakiest croissants, can beat the pure joy of eating peanut butter straight from the jar. Haha, yes, still doing that, feel no shame for that!
Hope u like this bread roll idea as much as I do! There is just something about those two flavors that brings back childhood memories ♥
Ingredients (yields 6 rolls):
1 3/4 cups all-purpose flour
1/8 cup sugar
pinch of salt
1 pkg. active dry yeast
1/2 cup milk
1/8 cup butter
1/2 cup peanut butter
1/2 cup jam
Honey for glazing
In a large bowl, combine 1 cups flour, 1/8 cup sugar and pinch of salt, set aside.
In a sauce pan, melt butter and milk until warm. Let cool to about 40 degrees C.
Once yeast has proofed, add in milk/ butter mixture along with an egg to the flour mix.
Stir to combine the remaining flour gradually, until dough starts to pull away from bowl.
Dump out onto a lightly floured surface and knead until dough is smooth and elastic, add in additional flour as needed, about 5 minutes.
Cover the dough and let rise in warm place until doubled.
Once doubled in size dump the dough out onto lightly floured surface and roll out into a 12″x15″ rectangle.
Spread peanut butter over the dough (leaving 1” at the edges), then dollop jam over top, spread unevenly.
From long side, roll the dough up, cut off edges and then cut into 6 equal rolls using dental floss.
Place rolls cut side up in a greased muffin pan and cover again and let rise until doubled.
Once risen preheat oven to 180 degrees C, bake for about 20minutes.
Apply honey evenly using a brush, then bake for 10 minutes more.
As the year ends, it’s the perfect time to reflect on what you have accomplished and look ahead to your new goals.
Cooking, hoarding recipes, photographing food and, of course, eating, have been my lifelong passions. Two years ago, I started the page << Miss Amateur Chef >>, this has changed my life and taken my obsession with food to a whole new level. The kitchen has always been my place of solace; working in the kitchen, testing recipes bring not only joy but beautiful memories. This little project of mine allowed me to properly document my favorite recipes- which I believe can now live on forever =)
Let’s start the new year with a scrumptious breakfast! This French toast is a real crowd pleaser, it comes out best when you work with thick slices of loaf bread and allow them to soak in the mixture overnight. “Preparation is the key to success”- this applies to cooking and everything else in life. May all our preparation in 2017 make us FIERCE and UNSTOPPABLE in 2018!!!
4 thick slices Brioche
1 cup milk
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract (optional)
Beat together egg, milk, salt, cinnamon and vanilla.
Soak slices of bread in mixture overnight, until saturated.
Heat a lightly oiled skillet over medium-high heat, cook bread slices on both sides until golden.
We all have a holiday tradition or recipe that we hold so dear and near to our hearts, don’t we? One that we keep making the same way for years and never get bored with. Boeuf bourguignon is one of such dishes for me. Hearty and so packed full of flavour. It is a must in our house in the winter months.
This Christmas I am trying to make an elevated version of beef stew based on Gordon Ramsay’s recipe with a few modifications: cutting down the amount of red wine and adding in extra tomatoes cause I like a little more acidity in the sauce. The vegetables are sautéed instead of adding to the stew at the very beginning so to avoid a soggy texture.
p.s. This is my first time working with pearl onions and they are truly god-sent!
Olive oil, for frying
3 thick-cut meaty beef short ribs
2 tbsp tomato purée
250ml bottle red wine
1 cup beef stock
100g pancetta lardons
6-8 small chestnut mushrooms, trimmed and halved
6-8 pearl onions
Sea salt and freshly ground black pepper
2 tomatoes cut in wedges
Preheat the oven to 170°C.
Season the short ribs thoroughly, then panfry in the dutch oven for 10–15 minutes to brown well on all sides.
Add the minced garlic, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Put in tomato wedges.
Bring everything to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs. Bring to the boil again, basting the ribs with the juices.
Put the dutch oven in the preheated oven for 3–4 hours, until the meat is tender and falling away from the bone.
About 10 minutes before the short ribs are ready to come out, peel the pearl onions and boil them for 5 minutes.
At the same time, panfry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and carrots, cook for 4–5 minutes until tender. Drain off any excess fat.
When the short ribs are ready, remove from the oven and transfer to a serving dish. Spoon off any excess fat from the beef cooking liquid.
Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around.