Bagels bagels bagels!!

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Bagels! Yes I love them. I really do. But I haven’t made them in a while. Maybe it’s because of the many steps involved. But once you start it’s actually not that bad and I do enjoy it. And with bagels you can really enjoy experimenting, playing around with the dough and fillings and toppings.

This time I made simple ones for sandwiches. Whole meal bagels with LSA powder (Linseeds, Sunflower seeds, Almonds). I was going to put some linseeds on top but I completely forgot. I do this sometimes, completely forgetting to sprinkle the toppings. ¬†After boiling the bagels, you need to be quick to put them in the oven. So after boiling them, all I am thinking about is putting them in the oven… quite literally! You could also say I am simply forgetful. ūüôā

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This time I made sandwiches with some prosciutto, avocado and carrot salad. The carrot salad gives you crunchiness and freshness and cheering colour to your sandwiches.

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Also, I made chocolate bagels with cranberries! These are mini size so I could have two  for snacks. Maybe I should have rolled the chocolate chips inside, instead of mixing it with the dough. I was worried when I was boiling them that the chocolate might stick out and melt, but it was ok. The cranberries worked better than I expected. I love a bit of sourness in sweets. For these, I used the apple yeast which I blogged about in the previous post! It did a great job. I am not sure I could taste the apple though.

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<Bagels with LSA>

210g of High grade/ Strong flour

30g of Whole meal flour

10g of LSA (linseeds, Sunflower seeds, Almond powder)

3g of Salt

8g of Honey

80g of  wild yeast starter   [30%]

50g of lukewarm water and 80g of soy milk  [52%]

Method :

  • Mix all the ingredients and knead well until it’s smooth.
  • Let the dough rise in a warm place until it nearly doubles. (You can skip this process if you wish to get firm bagels, I sometime skip this when I eat bagels straight from the oven)
  • Divide the dough in four (mini-size six) and rest them for 20 min under cover.
  • Shape the dough into bagel shapes. Let them rise in a warm place for 1.5 hours. Make sure they are covered to prevent them from drying up.
  • Preheat the oven at 190‚ĄÉ.
  • Boil 2L of water in a wide pan or frying pan with a teaspoon of sugar or honey. (once boiling, turn the fire down to medium heat, and bring the water down to a simmer)
  • Boil the bagels upside down for 30 seconds then turn them over, for another 30 seconds.
  • Quickly place them on the baking sheets and put them in the oven. (When you have topping, sprinkle on top) ¬†Bake it for 18 min at 190‚ĄÉ.

<Chocolate and Cranberries bagels>

240g of High grade/ Strong flour

10g of unsweetened cocoa powder

15g of brown suger

50g of lukewarm water and 80g of soy milk  [52%]

80g of  wild yeast starter   [30%]

Method : the same as the bagels with LSA

This post is submitted to YeastSpotting.

Mini baguette sandwich for mini people.

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I made these mini baguettes for my mesdemoselles’ school lunch. They love baguettes, especially my older one. I added a little bit of butter in the dough to make it a bit softer for them, but I didn’t find much difference to be honest. Maybe I didn’t add enough? I think my normal baguette recipe is better after all.

This time I made “Tandoori chicken with roast peppers sandwich”. This filling is great with hard (not soft) bread.

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I like using a couple of different coloured capsicums, it’s so cheerful and delicious ¬†for the eyes.

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Tandoori chicken and roasted peppers sandwich

some baguettes (recipe is here!) for sandwiches

some green salad

for the tandoori chicken

4 chicken thigh fillets

2 tbsp of unsweetened natural yoghurt

1 or 2 tsp of curry powder

1 or 2 tsp of tomato paste (tomato sause)

1/2 tsp of salt

some cumin powder

some coriander powder

some cardamon powder

some chili powder or flakes (I didn’t use this as we have little people)

1 tsp of lemon juice

1 tsp of grated garlic

1 tsp of grated ginger

Method:¬†Stab the chicken thigh fillets a few times with a fork. Put all the marinade ingredients together and marinate the chicken for a few hours. Grill the chicken until it’s cooked through.

for the roast peppers

1 capsicum or 1/2 of two different coloured capsicums (sliced)

1 tbsp of olive oil and some salt and pepper to taste

Method : Heat olive oil in a pan, add capsicum and saute them for a couple of minutes. Salt and pepper to taste.

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Galette complete for sunday brunch

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Sunday!! ¬†Galettes are from Bretagne in France. A galette is a crepe made of buckwheat flour, usually savoury. When I first had galettes in France, I¬†immediately fell in love. In Japan we say buckwheat is very good for you and I love the taste! ¬†We eat lots of buckwheat noodles called “Soba” in Japan.

Galette is also very easy to make. You can put any left over food from your fridge as fillings. This time, I made very simple “galette complete” which has ham, cheese and egg normally but I added some spinach as well.

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Galette Complete  (5-6 crepes)

125g of Buckwheat flour

3g of Salt

1 Egg

75cc of Milk*

250cc of Water (or Cider)*

*You can use only water or cider. (325cc)

Fillings 

140g of Ham

70g of  Emmental cheese (you can use other cheeses)

5-6 Eggs

Some baby spinach leaves (optional)

Method

  • Mix the buckwheat flour and salt in a bowl.
  • Mix all the wet ingredients in a small bowl and add them slowly to the buckwheat mix.
  • Combine them well with a whisk until smooth.
  • Cover the bowl and let it sit overnight. (if you have no time, 1-2h is ok)
  • Heat a frying pan, add a little bit of oil and spread it evenly using kitchen paper.
  • Pour one ladle full of the batter in the frying pan and spread quickly to make a crepe. *
  • When the edge of the crepe gets dry, place spinach, ham and cheese on top. Make a well with the cheese and crack an egg in the middle.
  • Fold the 4 sides of the crepe to make a square shape. (as in the first picture)
  • Put a lid and cook the egg to your preference.

*Be careful not to get the frying pan too hot. If it’s too hot, the batter will harden too quickly and become chunky.

Sunday Brunch Pancakes

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Sunday! We woke up later than usual as it’s the school holidays here in NZ. I was holding my medemoiselles off as long as I could so we could have brunch. I made wild yeast pancakes (recipe here) again as it’s super easy in the morning.

I made the pancake batter on Saturday night just before going to bed. Leave it at room temperature overnight. Then next morning, you have fluffy airy batter all ready to cook.

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I made corn and silver beet saute and crispy bacon, green salad to go with it. Of course, we had home made chocolate sauce, cream cheese and some fruits for sweet teeth. ¬†ūüôā ¬†These pancakes are very fluffy inside but not too light. I highly recommend them to those who make their own yeast!

 

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