Mushroom and Chicken Braided Bread

“Good things come to those who bake.”

Sometimes, all you need to do is bake, and that very act will bring you instant peace and happiness. Whether you’re baking a loaf of brioche or whipping up some quick banana bread for breakfast, the joy that fresh, warm bread brings to the table is unlike any other.

Came across this ultra easy pizza dough recipe, calling for only two ingredients- greek yogurt and self-rising flour, on allrecipes.com the other day.  Instead of ordinary pizza, I used it for a more fancy-looking braided bread and I was pleasantly surprised at how it turned out!

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Ingredients

Pizza Dough

  • 1 1/2 cups self-rising flour, plus more for kneading
  • 1 cup plain Greek yogurt

Filling

  • 2 Tablespoons butter
  • 2 gloves of garlic, finely chopped
  • 1/2 cup of mushroom, thinly sliced
  • 1 cup Parmesan cheese
  • 1 egg white, beaten
  • 1 bowl of chicken cubes (marinated to taste with salt and pepper)

Instructions

  1. Heat oven to 260 degree C.
  2. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
  3. Melt butter over medium heat. Add garlic and cook, about 3 mins. Stir in chicken cubes and mushroom. Cook for 5 more minutes, stir occasionally. Remove from heat.
  4. Unroll pizza dough on parchment sheet. Starting at center out, roll dough into 15 x10 -inch rectangle with a rolling pin. Sprinkle cheese over center third of dough. Spoon onion-chicken mixture evenly over cheese.
  5. Make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top.
  6. Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!

 

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La MaisonTroisgros- Un Jour de Septembre

It’s been 8 months since my visit to Maison Troisgros. The restaurant has been running since 1930, with three generations of the family as chef. It is the only Michelin 3 star restaurant situated in the unlikely setting of Roanne, a town with glorious history as a trading centre due to its situation on the Loire, but now a rather quiet and modest place. The restaurant is truly an oasis amongst such blandness.

I had chosen the menu ” A day of September” and every dish was a delight…

The precision and ease with which Michel Troisgros uses and judges flavors in his dishes is in my experience second to none, the chef is clearly at the peak of his powers. Delicious flavors, elegant presentation and innovative combination of flavors. Troisgros is a culinary dynasty run entirely by family, where tradition is in the making, and perhaps one of the last of its kind in France!

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A gemstone amongst the granite

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Tomato caramelised with sesame and ginger, Puff pastry with fresh white cheese and Egg with safron jelly

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Laminated cornbread with Salted butter from Normandy

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Artichoke pasta, Smoked Mackerel with Orange Zest and Nut Oil

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Oyster, Apricot and Rice, beautifully seasoned with warm Soy Sauce

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Monkfish loin, Sakura blossom, White wine cream sauce with dashi

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Lobster, Coriander, Carrot and Red fruit sauce with Beefheart cabbage

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Cheese served with fruit bread, Tomato jam and Orange marmalade

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Almond and Sabayon Ice Cream

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Shortbread, Rhubarb, Cardamom, Celery ice cream

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Strawberry and fennel arlette, Meringue with coacoa and ginger and Lemon sesame tart

 

La Maison Troisgros

Address: 1 Place Jean Troisgros, 42300 Roanne

Tel: +33 4 77 71 66 97


Baked Camembert with Rosemary & Truffle oil

Trust me when I say, there is nothing more decadent than this rich, fragrant, creamy wooden box of gooey goodness. In this recipe, my favorite cheese is baked to a pouring consistency and is then served with crusty bread. It is the perfect way to end a long day at work or brace yourself for an afternoon of shopping in the cold. If…that is, it ever gets cold in Hong Kong!

baked camembert


Ingredients:

  • Camembert, in a box
  • 1/2 garlic clove, thinly sliced
  • Few rosemary sprigs
  • 2 tsp white wine
  • 1 tsp honey
  • Drizzle of truffle oil
  • Pinch of freshly grind black pepper

Directions:

  1. Remove the cheese from the fridge 1 hour before cooking, so that it can come to room temperature.
    (otherwise it will take forever to cook)
  2. Preheat the oven to 200C.
  3. Remove any plastic packaging from the cheese and place back in its box, leaving the lid off.
  4. Poke the garlic and rosemary into the holes, pour over the wine and honey, then grind over some black pepper.
  5. Bake for 15-20 minutes, or until the centre of the cheese is melted.
  6. Remove from the oven and leave the Camembert to cool a little before drizzling with the truffle oil.
  7. Serve the bread with the warm cheese for dipping.