Grandma’s Kitchen

A person has the freedom to choose a dietary pattern for their specific needs. If it is meant for medical and health reasons, then it must be adhered to strictly.  Chocolate overload has always been a nightmare for weight watchers. Sugar rush is a devilish craving that makes people indulge in a “crash-diet”. It is extremely different from any skinny diet regimen. There is no diet that works overnight to make a person look like a Gisele Bündchen.

And with that being said, I followed Grandma Glasses as we retreated to a cozy corner for an afternoon treat of  triple chocolate overload mousse cake. Read on but don’t say you were not forewarned.

triple chocolate overload mousse cake
Triple Chocolate Overload Mousse Cake_ Sweet Creations by Grandma Glasses 09.30.2014

INGREDIENTS
Bottom Layer

* 6 tbsp unsalted butter ( 3/4 stick butter)
* 250g bittersweet chocolate, cut into small cubes
* 4 large eggs, separated
* 2 tsp vanilla extract
* 1 tsp instant espresso coffee
* pinch of salt
* 1/3 cup packed light brown sugar

Middle Layer

* 2 tbsp Dutch-process cocoa powder
* 5 tbsp hot water
* 250g belgium or bittersweet chocolate, cut into small cubes
* 1-1/2 cups cold heavy cream ( 1 tetra brick Nestle all purpose cream)
* 1 tbsp granulated sugar
* 1 tsp salt

Top Layer

* 1 tbsp water
* ¾ tsp plain powdered gelatin
* 250g 70% dark chocolate ( 2 chocolate bars )
* 1-1/2 cups cold heavy cream ( 1 tetra brick Nestle all purpose cream)
* 1/4 cup condensed milk
* Raspberry jam, Chocolate shavings and chocolate praline crunch for garnish ( you can also use your favorite fruit compote drizzle)

triple chocolate overload mousse cake_1
Triple Chocolate Overload Mousse Cake_ Sweet Creations by Grandma Glasses 09.30.2014

DIRECTIONS
To make the bottom layer:

1. Preheat oven to 325 F. Grease 9-1/2 inch springform pan and set aside.
2. Put butter and chocolate chips to a large heatproof bowl. Set on double boiler with half cup of simmering water. Stir lightly until melted and smooth. Set aside to cool for 5 minutes.
3. Meanwhile, combine the egg whites and salt in a medium sized bowl and whisk until frothy. Gradually add half of the brown sugar and whisk until combined. Add the remaining brown sugar and whisk until soft peaks form.
4. In a small bowl, mix vanilla and egg yolks.Then slowly pour to the slightly cooled chocolate mixture. Stir until well combined.
5. Using whisk, gently fold one third of the egg white mixture into the chocolate batter to lighten it. Add the the rest of your egg white mixture and continue folding gently until there are no more white streaks.
6. Carefully pour batter into the prepared springform pan. Use a spatula to spread and smooth evenly in pan.
7. Bake for about 15-18 minutes, or until the center of the cake is just set (it’ll be soft, but should spring back if gently pressed with your finger.) Set cake aside to cool for 1 hour. Leave it in the pan. It may collapse a bit as it cools.

To make the middle layer:

1. Combine cocoa powder and hot water in a small bowl then set aside.
2. Melt chocolate chips in a large heatproof bowl set in a double boiler with half cup of simmering water. stir occasionally until melted and smooth. Remove from heat and let cool for 3 to 5 minutes. Add cocoa powder- water paste to the melted chocolate and mix until smooth.
3. In a medium size bowl, whisk heavy cream, sugar, and salt until the mixture begins to thicken. Continue whisking until the mixture forms soft peaks.
4. Carefully fold one third of the sweetened whipped cream into the chocolate mixture to lighten it. Add the rest and use a rubber spatula to gently fold the mixture until there are no more white streaks.
5. Scoop the mousse to your springform pan, spreading it into an even layer on top of the cooled cake. Gently tap the pan on the counter a few times to remove any large air bubbles. Smooth the top with spatula.
6. Wipe up any large drips of mousse from the inside/sides of the pan.
7. Refrigerate the cake for at least 15 minutes while you make the top layer.

To make the top layer:

1. In a small bowl, dissolve gelatin powder in water. Set aside for 5 minutes.
2. Melt dark chocolate in a large heatproof bowl set in a double boiler with half cup of simmering water. Gradually add ½ cup of the heavy cream and condensed milk. Stir occasionally until well combined.
3. Remove the pan from heat and whisk in the gelatin mixture until it is completely dissolved. Set aside to cool for about 5 minutes, stirring every few minutes to keep the mixture liquid/smooth.
4. Whisk the remaining cup of heavy cream in a medium sized bowl until cream begins to thicken. Continue to beat until the mixture forms soft peaks.
5. Carefully fold one third of the whipped cream into the dark chocolate mixture to lighten it. Add the rest of the whipped cream and use a rubber spatula to gently fold the mixture until there are no more white streaks.
6. Spoon the dark chocolate mousse onto the middle layer. With an offset spatula, spread evenly and smooth top layer.
7. Refrigerate the cake until set, at least 2 1/2 hours to overnight.
8. Garnish the cake with chocolate shavings, chocolate praline crunch and fruit compote drizzle before serving.
9. Run a thin knife between the cake and the sides of the springform pan before removing the pan. To keep your layers clean with each slice, use clean warm knife between slices.
10. Enjoy the triple chocolate overload mousse cake!

triple chocolate overload mousse cake_2
Triple Chocolate Overload Mousse Cake_Sweet Creations by Grandma Glasses 09.30.2014

 

******

Grandma Glasses Prinsesstårta(Princess Cake)

 june9 (10)a
for the sponge cake
1 cup cake flour
4 eggs, white and yolks separated
3/4 cup caster sugar
1 tsp baking powder
1/4 cup vegetable oil
2 tablespoons water
1 tsp rose water ( or vanilla extract)
1 tsp cornstarch
1 tsp white vinegar
Preheat oven 150C. Put a bowl of water in lower tray of oven. Grease and lightly flour cake pan.
Sift flour and baking powder,set aside.
measure sugar, set aside 2 tablespoon for egg white meringue.
On low speed mixer, whisk to combine yolks, oil, water. Gradually add 1/2 cup of sugar until mixture is light in color and slightly thick, about 5 minutes.
Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl.
On low speed mixer, Slowly add  by tablespoon portions remaining sugar and sifted flour. Continue whisking until batter is smooth and thick consistency. Set aside.
In another bowl, whisk egg whites on low speed to build up bubbles. Add pinch of salt and continue whisking until light and airy. Gradually sprinkle sugar to build up soft peaks. Add rosewater, vinegar and cornstarch and continue whisking egg whites until stiff.
Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
Divide into three portions for cake layers. Bake at 150C 25-30 minutes. For first 10 minutes at 150C, then lower temperature to 130C and continue baking for another 20 minutes or until cake is pale golden brown and toothpick comes out clean. Cake should be springy to touch. Cool then remove from cake tin. Continue to cool on cake rack until ready to assemble.
Marzipan:
2 cup finely ground almond flour (add 1/4 cup or more to reach firmer consistency)
2 cup icing sugar
1 egg white, add a little at a time just to moisten ( or 1/4 cup water to moisten)
2 tsp rose water or almond extract
1/8 tsp green food color (add more drops if you like darker shade)
Sift twice almond flour and sugar.
IN food processor, pulse to combine almond flour and sugar. Add egg white or water a teaspoon at a time until desired consistency is reached. Add food color and pulse for a minute or until well- combined.
Empty the contents onto a silicon mat or surface dusted with confectioner’s sugar and form the clump into a ball. Generously dust with icing sugar to prevent from sticking.
Store in ziploc until ready to use. Will keep in fridge for a week.
Custard :
1 cup milk
1 egg yolks,beaten
1/2 cup sugar
3 tbsp cornstarch
Mix cornstarch sugar and milk. Stirring constantly, bring to slow boil on double boiler.
Remove from heat, slowly add egg yolks and mix to combine.
Return to heat and continue stirring until thick consistency or covers back of spoon.
Remove from heat and cool until thick and ready to use.
Stabilized whipped cream:
3 cups whipping cream
1 tbsp sugar
1/4 cup liquid unflavored gelatin( 1/4 cup hot water + dissolved gelatin)
With chilled bowl and whisk, whip cream on low speed to build up bubbles. Gradually turn up speed, then sprinkle sugar a teaspoon at a time while whisking cream. Continue whisking until soft peaks, then slowly drizzle gelatin water to cream, whisking until stiff peaks. Set aside.
To assemble the Princess Cake:
Set bottom layer, spread raspberry jam. Then spread whipped cream. Cover with next layer. Spread custard on 2nd layer. Top with last layer and spread whipped cream to sloping dome shape.
This is the tricky part. Covering the cake with marzipan..
Knead the marzipan to make it soft. On a dusted surface roll the marzipan to about 0.5cm. Use rolling pin **to lift marzipan and over the cake.
Using string , measure the sides and top of the cake. Using the string as your guide (did not work for me), roll out marzipan large enough to cover the cake. Smooth and trim excess.
** Using rolling pin or cling wrap tube (did not work for me either. my rolling pin has handles that gets in the way), Lift the marzipan up over the cake and using your hands, shape the marzipan around the sides of the cake to get a smooth finish (did not work for me again, mine turned out falling apart and torn in some places). Trim any excess.
 *****

Grandma Glasses’ Swedish Limpa Rye Bread

This is a favorite. I have to write it down before I forget the recipe.

IMG_9037

(Makes 2 loaves)

3 ½ cup AFP

1 ½ cup dark rye flour

(70%+30%)

 

1 cup warm milk

1 cup hot water +1 tsp salt

2Tbsp butter

 

3Tbsp molasses

1Tbsp honey

3Tbsp brown sugar

1 1/2 tsp anise seed

3 tsp active yeast

¼ cup water

1tsp sugar

1tsp flour

Prepare yeast mix , let rest until frothy. Melt butter in warm milk. Combine half cup milk- butter liquid with flour and rye. Let it rest for 10 minutes. Use remaining half cup of milk- butter liquid to mix molasses, honey brown sugar and anise seed into thick syrup. (The milk-butter will make stirring the syrup less sticky).  Add thick syrup to flour and combine thoroughly.  Let it rest for 10 minutes before adding yeast mix, hot water and salt. Mix and combine wet and dry ingredients thoroughly until sticky dough consistency.  Cover with damp cloth and leave to rest for 2 hours  until double in size.

Punch and let rest for another 1 hour until double in size. Transfer to well-floured surface, stretch and fold for 10 minutes, shape and put in lightly greased loaf pans. Leave to final proof for 30 minutes, preheat oven to 175C. Bake for 30 minutes or until dark brown crust and hollow sound when tapped. Cool on rack before serving.

IMG_9034

 

*****

On a rainy afternoon, Grandma Glasses decided to make some nice cookies. It’s not everyday that she goes to the bageri.  She’s been busy lately at the canine camp with Angie and Drake.

“Now this is what you call comfort food. Nothing to be guilty about. No weight watching rules here either,”  Grandma Glasses said to herself as she bites into another cookie.

No Butter No Egg Raisin cookies_06.27.2014
No Butter No Egg Raisin cookies

 

For Grandma Glasses NO BUTTER  NO EGG RAISIN COOKIES  you will need :

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 /2 cup margarine, softened

1 ½  cups wash sugar

1/2  cup mayonnaise

1/3 cup olive oil

1 ½  teaspoon cinnamon

1/2  cup Almond , coarsely chopped

1/2  cup raisins

 

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda. Set aside.

2. In another bowl, cream together the margarine, sugar, mayonnaise and cinnamon until well blended. Slowly add the flour mixture until completely combined.

3. Roll rounded teaspoonfuls of dough into balls  then place onto ungreased cookie sheets. Press lightly with fork or finger.

4. Bake 10 to 15 minutes or until golden. Cool and keep in  airtight container.

 

cookies galore
cookies galore

 

********

Oh look! Grandma Glasses is busy in the kitchen.  And The  Swedish Chef is in the House too!

What have we today? It’s Bake It or Burn It_2014!  Time to warm up the Bageri. And Grandma Glasses just made us some sweet bread.

Apple-Spice-Yoghurt-Bread
Apple-Spice-Yoghurt-Bread
ready for frosting
ready for frosting
Apple-Spice-Yoghurt-Bread
2 c bread flour
1 c brown sugar
1 c blueberry yoghurt
1 c diced apples,blanched
1 c raisins,soaked
1 c milk
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp vinegar
1 tsp salt
1 tsp cinamon
1/2 tsp nutmeg
1 tsp vanila
1. Preheat oven 350F
2. Sift and combine dry ingredients.
3. In another bowl, mix yoghurt, milk, vanilla and vinegar.
4. Add yoghurt mix to dry ingredients.
5. Gently fold apples and raisins into batter.
6. Pour into greased 9×5-inch loaf pan. Bake 1 hour or until toothpick comes out clean.
7. Cool on a wire rack.
******
GRANDMA GLASSES 2013 SWEET CREATIONS
SWEETS FOR MY SWEET
There is a high calling for sugar rush today. So Grandma Glasses made two delicious treats for the Swedish Chef,  Swedish Kanelbullar and  Moelleux au Chocolat.
Do you go for French or Swedish dessert? Both turned out to be a real treat for everyone! Moelleux au chocolat has a soft and sweet center, hence its name moelleux, which means “soft” in English.

Moelleux Au Chocolat

lava cake 001

Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. The house was just filled with sweet cinnamon and chocolate aroma. Simply wonderful!

Swedish Kanelbullar

Kanebullar 016

To make Moelleux Au Chocolat you will need : 

100g  dark chocolate (a bar of dark chocolate)
1/3 cup butter
1/3 cup powder sugar
1/4 cup flour
2 eggs

Preheat the oven to around 200C. Melt the chocolate and butter in a bain marie. Mix together the icing sugar and flour in a separate bowl. Then add the eggs and mix well. Butter  four ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely. Pour mixture into the ramekins about 3/4s full. Cook for approx 7-8 minutes, or until they have risen about an inch. Serve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream. 

To make Swedish Kanelbullar, you will need : 

4 tsp yeast
3/4 cup milk
1/4 cup sugar
1/4 cup warm water
1/4 tsp vanilla extract
1 egg
1 tsp salt
1/4 cup butter, melted
4 cup flour
1/4 cup melted butter for brushing before baking

FILLING
1/3 cup butter, softened
1 cup brown sugar
1 1/2 tbsp cinnamon powder

In a small bowl mix warm water + 1 tsp sugar + yeast. Let sit for 5 minutes until bubbly. In another bowl, mix egg,milk,salt, sugar and melted butter. Add 2 cup flour,water,vanilla and yeast mix. Mix until blended and slowly add remaining flour. Mix until you have a smooth dough. Form into a ball and place in oiled bowl. Let rise for 2 hours.  In a small bowl mix sugar and cinnamon. Set aside. 

When dough is doubled in size, roll out in well floured surface into 15×9″ rectangle. Spread softened butter and sprinkle cinnamon.( If you don’t have big work area, cut dough into three portions and roll into manageable size rectangles) Tightly roll into jellyroll form. Cut 14-16 slices and place cut side down in a greased baking pan. Cover with damp cloth and let rise for 1 hour. Preheat oven 350F. Once rolls has risen,brush with melted butter and bake 30 minutes until golden brown. Serve warm. ( You can also pour your favorite sugar glaze before serving)

lava cake 004

Another clean plate today from Grandma Glasses’ Kitchen!

*******

Grandma Glasses Pie Crust

4 cups flour
2 teaspoon salt + 3 tbsp sugar
1 3/4 cup butter
1/2 c cold water
1 egg

In a large mixing bowl, combine flour, salt and sugar.  Cut butter into small cubes and combine lightly with flour mix until crumbly.

In a small bowl, mix egg with water. Blend into flour mixture.  Divide the dough into 4 equal portions and shape into 4 round disks. Wrap tightly in plastic wrap and chill in refrigerator until ready to use.

Minimie  Meat Tarts SwedishChef is in the House jan2013 021

Use 1/4 portion of dough for two small meat pie tart shells. Scoop Swedish Chef Meat Pie a’la Alice mix onto tart shells. Bake for 10 minutes at 350F or until crust is golden brown. Let cool and serve.

GRANDMA GLASSES APPLE PIE

Today it’s the apples turn to meet the mixing bowl and the baking pan. They were crisps to be peeled,cored and buttered.

McJonsson's Apple Pie 003

First and second pastry edges pinched, still the apple mix is oozing. I know the pan is just the right size for the amount of apple mix I used. OR was it  the way  I pinched the edges?  I am not really sure how many slits to put on this pie. Will it make any difference if I put three? Okay let’s make that nine.

McJonsson's Apple Pie 001

I try not to use too many cooking utensils. So here’s a chopping board, a sharp knife, spoon, fork, peeler, mixing bowls, measuring cups and a greased baking pan.

McJonsson's Apple Pie 006

Now that’s what I call dinner. Nope. Dessert. Nope. Dinner.

McJonsson's Apple Pie 031

This gooey goodness apple pie is brought to you by Grandma Glasses.

McJonsson's Apple Pie 040

Grandma Glasses Apple Pie Recipe

Ingredients:

2 Grandma Glasses pie crusts
3 cups sliced apples
2 tbsp lemon juice and 1 tbsp water
3/4 c white sugar
1/4 c brown sugar
1/4 c all purpose flour
1 tsp cinammon
pinch of salt
1/4 tsp nutmeg
2 tbsp butter
1 egg yolk mix with 1 tbsp milk

Procedure:

In a saucepan, combine apples, water and lemon juice; cook over medium-low heat just until the apples are tender. Remove from heat and let cool. In a large bowl, combine sugar, flour, salt, cinnamon, and nutmeg.  Add apples and toss to coat. Pour apple mix in  pastry pan and dot with butter. Cover with second crust, seal edges and slit. Brush with egg yolk and milk. Bake at 425F for 15 minutes, reduce to 350F and bake another 40-45 minutes or until filling is bubbly and crust is golden. Let cool and serve.

****

DRÖMKAKOR

What are Drömkakor? Nope. They are not drums or any percussion instrument. They are Swedish dream cookies. They have an airy texture and melts in your mouth when you eat them.

Crumbs, crumbs, crumbs. But these are good Swedish holiday treats you cannot resist. So when is the best time to eat  and enjoy drömkakor?  Just about any time! I started nibbling on one while I was baking. Then another one after the second set of drömkakor had cooled from the oven. And maybe I could just take another bite from the last dozen I took out from the oven.

Oh my!  The recipe says good to make three dozens, and I had already eaten three just to taste. I think I better pack them away in an airtight cookie jar before all three dozens drömkakor become totally part of  today’s dream.

photos from home jan 2013 001 005 photos from home jan 2013 001 007

Drömkakor safely packed away. But not for long, I am sure.

How to make Drömkakor

1 2/3 cake flour
1 teaspoon baking soda
1 stick unsalted butter, softened
1 1/4 cups sugar
1 tablespoon vanilla sugar
1/8 tsp almond extract
1/3 cup corn oil

Preheat oven to 300 degrees. In a small bowl, whisk flour and baking soda and set aside. In a large bowl, beat butter and sugars for a until light and fluffy.Add oil and extracts and mix until smooth. Add dry ingredients and stir until just combined. Roll dough into 1 inch balls (about 1 teaspoonful) and place on parchment paperlined baking sheets about 2 inches apart.Bake for 20 minutes or until cookies are just set and crack on the top. Cool on a wire rack. Makes about 3 dozen cookies

Now I call it a day. Time for some fika. How about a cup of coffee and drömkakor? Tomorrow we will go and check the hjärnan bröd.
*****
THE SWEDISH CHEF, THE HJÄRNAN BRÖD AND THE TWINS
One rainy afternoon, the Hjärnan Bröd made it’s way through from Grandma Glasses’  kitchen to the dining table. What a grand entrance. “It’s huge! Looks like an alien blob! But I am sure it is called Bröd ,” whispered the twins.
photos from home jan 2013 001 019 homemade egg pasta 021
Then the twins heard big footsteps coming from upstairs. They ran and hid behind the big couch. The twins have seen gigantic creations from Grandma’s kitchen, but nothing as big as Farfar, the Swedish Chef.
“Am hungrig!”  said Farfar. He looked at the table and saw the Hjärnan Bröd.”Aha! You go well with my Kalles,” Farfar said to the Hjärnan Bröd.
“He didn’t look surprised,” whispered Eunice to Dwan.
“Of course! He’s got blue eyes and he is much bigger than the Hjärnan Bröd,” answered Dwan.
“Come out where I can see you,” said Farfar in his big voice. With twinkling eyes and big smiles, the twins squirmed and squealed as they ran to greet Farfar.
“I like it with cheese please,” said Eunice. Farfar gave her a piece with cheesy cheese.
“With butter and Kalles for me please,” said Dwan. Farfar gave him a piece with creamy butter and Kalles.
Hjärnan Bröd 005
They were so busy enjoying the Hjärnan Bröd, they didn’t notice Grandma Glasses coming in.
“Oh lookee here! It’s a party for three. But this Bröd is mine,”  said Grandma as she put salami piccanti on the Hjärnan Bröd.
And they all looked up and smiled at her.
“Big BURP,” said Farfar as he cleaned the last crumbs off his plate.
“Little BURPS,” said the Twins as they cleaned the last crumbs from their little fingers .
‘Twas another perfect burp-day in Grandma’s kitchen.
******

******

ARTISAN BREADS at JONSSON BAGERI

mcj bread 041 mcj bread 042 mini baguette 006 crust and holes (2) cake base 001 011 batard (1) potato bread (2) grandma glasses dec 2012 010 mcj bread 023 McJonsson Bread (7) McJonsson Bread (14) Quick Beer Bread 005 (3) bake it or burn it 001 001 bake it or burn it 001 005 bake it or burn it 001 017

Hjärnan Bröd 006

ciabatta 2 008
ciabatta

“È squisito!”

“Buon cibo per le persone buone!”

“Ancora un po’ di pane, per favore”

Online translation tools helped me with that “It is delicious! Good food for good people! More bread please”. Now it’s my taste buds turn  to translate today’s experience into Italian taste.

Ciabatta
Ciabatta literally means”slipper” bread

They say patience is a virtue. And when you are running out of bread, to wait on the dough to rise overnight, and another  four hours the next day may just be too much on a grumbling stomach.  After watching Asian Food Channel and Food Network the whole day, I know I had to postpone being a couch potato today and bake some bread. And it’s very gratifying once you see that  freshly-baked  Ciabatta bread being consumed in no time. That’s how Grandma Glasses likes fast food. To eat food fast and with gusto is totally different from a junk food of fries and chips at fastfood chains.

What is a Ciabatta? It is an Italian flat bread, literally meaning “slipper” bread. Ciabatta bread has become a popular bread that can be found as the bases for sandwiches or a perfect accompaniment to Italian dishes all around the world. Today, that Italian bread mades it’s way on my favorite list too. Still warm from the oven, it is perfect with butter and Kalles. Even with leftover meat sauce, it proved to be a divine Italian dinner to me. This rustic Italian bread goes well with any sandwich topping ; ham, salami, roast beef, burger, bacon,egg, sausage, salmon, grilled steak, chicken, chorizo, shrimp, and whole lot more. Now I understand why some foodies are on the heavier side of the scale.

Here’s how to make Ciabatta

ciabatta 027
Freshly baked Ciabatta from Jonsson Bageri

For Sponge, you will need :
1 teaspoon yeast, 2 tablespoons warm water,1/3 cup water,1 cup bread flour

For Bread, you will need :
2 teaspoon active dry yeast,2 tablespoons warm milk ,2/3 cup water, 2 tablespoon olive oil, 2 cups bread flour and 1 teaspoon salt

Prepare sponge: Stir together, warm water and yeast.Let stand 5 minutes, until creamy.Then stir in water and flour into yeast mix.Cover bowl with plastic wrap.Let stand at cool room temp at least 12 hours and up to 1 day.

To make the bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.In a large bowl Sift twice flour and salt. Blend together milk mixture, sponge, water, oil until flour is moistened. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 2 hours. Note: Dough will be VERY sticky and full of bubbles. Even when they are puffed after the second rise, you may feel certain you’ve done it all wrong. Don’t give up. The ciabatta bread rises nicely in the oven.

Once dough has doubled in size, turn dough onto a well-floured surface. Cut into two portions. Transfer each half to parchment paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour. Cover with dampened kitchen towel and let rise for another 1 1/2 to 2 hours, until almost doubled.

At least 45 minutes before baking bread, pre-heat oven at 200C. Transfer 1 loaf, along with parchment paper, onto baking sheet bake for 20 minutes or until pale golden. Remove to cooling racks and repeat with second loaf.

You can make dough a day in advance, divided into portions, wrapped up well in plastic wrap and frozen. It’s still going to be good (and can even be good for a month or so). Allow it to defrost, shape it, proof and bake.

 ***** 

ECLAIRS, PUFF PASTRY and CROISSANT

These gourmet pastries are all labor of love. Its preparation requires best ingredients, patience and nimble hands. Time in the kitchen will be shortened when you make the pastry dough in advance.

It takes more time to prepare than to consume them. Before one can count to twenty, these pastries are gone.

croissants 021
Croissant crumbshot
puff pastry 1 003
Petit Pain au Chocolat
puff pastry 1 006
Petit Pain au Chocolat
eclairs 011
making eclairs
eclairs 012
round eclair pastry
eclairs 063
cream filled eclairs
croissants 003
making croissants
croissants 012
croissants
croissants 016
Grandma Glasses’ Pastry basket

Grandma Glasses’ Gourmet Pastry Platter now available at Jonsson Bageri !

******

TASTY WHEAT BUNS.

Do you know how a well proofed dough feels like? Soft and spongy like a marshmallow.  And every time I make dough, no matter how I tweak the recipe and stretch and fold it , I still get a well proofed dough which bakes out to be nice bread. And no one to tell me when to stop with my dough-play. It’s my own work, bake it or burn it.

Just look at these Tasty Wheat Buns! They were meant to be baked as loaves, but I stretched and rolled them into buns instead. I like seeing them puff after resting an hour, and puff some more when they are in the oven.  Nice texture, nice taste and best served warm. Letting it rise for two hours made the big difference too.

I like the idea of science at work in my dough. The yeast breaking down into cells when they become bubbly when I dissolve it in warm water or milk, the enzymes working to give the dough its flavor, the rising of the dough like it’s mad and trying to escape from my bowl on humid days, the effects of  observing time to complete the process of autolyze.  The what? Autolyze is “the hydration rest following initial mixing of only flour and water that occurs before kneading has fully developed the gluten; this simplifies the shaping process of the finished dough” (wiki).  

My baking experiences and procedures  may not be as complex as Albert Einstein’s particle theory or motion of molecules, or statistician Ronald Fisher’s analysis of variance, or Louis  Pasteur’s germ theory. It is but plain and simple, to quote The Bread Diary “celebrate a good bread with no crumbs left”  definitely follows Grandma’s Kitchen Law of Clean Plate : A clean plate equates to good food for good people. 

wheat bread 028
crumbshot

wheat bread 002

wheat bread 004

tasty wheat buns
tasty wheat buns

TASTY WHEAT BUNS

Prepare sponge in advance. For the sponge you will need :

1 cup flour
1 cup water
1/4 tsp yeast
1/4 tsp salt

Mix ingredients together in a bowl and leave in fridge overnight. It will look bubbly the next day. That’s okay.
For the dough you will need :
2 cup bread flour
1 cup wheat flour
2 tsp yeast dissolved in 1/4 cup warm water
1 tsp salt
1 cup milk
3 tsp sugar

Mix wet ingredients with the sponge. Then add flour,salt and sugar. Mix everything together until the dough comes together to form a ball. It may be quite sticky. Cover the bowl with damp cloth and set in a warm place. Let it rest for 2 hours or until double in size. (After about an hour it may start to stick to your cloth and would have doubled in size, don’t be surprised.)

Pour the dough onto a floured surface and stretch and fold it for approximately 10 minutes or so. (I have added 1/2 cup flour to make a soft tacky dough.I go with the look and feel, keeping close to the Baker’s Math in proportion). Then put the dough back into a greased bowl and allow it to rise for approximately 90 minutes.

Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise for another 30 minutes until double in size. This is your final proofing, and dough ready for baking.

Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.

****

SWEET DOUGH DOUGHNUTS

Sweet Dough Doughnuts
Sweet Dough Doughnuts

Why not, coconut! Let’s make some doughnuts. It’s a rainy Friday evening, and after the Sicilian style Pizza I would like to have some doughnuts. I need to try the recipe before sharing to others. I tweaked a recipe, reduced it to a manageable proportion, figured out how to shape donuts without a donut cutter,  frosted and sugared them, and enjoyed the results.

Time with the twins with a basket of doughnuts too.

Makes 3 dozen donuts.

Vegetable oil for frying
3-1/3 cup all-purpose flour
1 cup wash sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 stick butter
2 eggs, beaten
3/4 cup warm milk

2 tsp yeast+ 1/4 cup warm water

Heat oil (2-3 inches) in deep-fat fryer or heavy kettle to 375 degrees. Mix dry ingredients : flour, sugar, nutmeg, cinnamon, salt, baking powder in a large bowl.  Melt butter in warm milk and add to flour mix.  Next add in the beaten eggs.  Mix until dough becomes crumbly. Pour in yeast mix and continue mixing until well moistened.  Cover with damp towel and let dough rest in warm place  for 1 hour.  Turn dough onto well-floured work surface; dust with flour and roll gently 3/8 inch thick. Cut with floured doughnut cutter or roll and shape into medium logs and pinch to shape donuts. Slide doughnuts into hot oil.  Fry until golden brown, 1 to 1-1/2 minutes on each side ( It browns quite fast so be quick to turn them in the oil). Remove from oil; do not prick doughnuts. Drain on paper towels.  Serve plain, sugared or frosted.

****

PIZZA GALORE

How do like your pizza? Thin crust or thick and chewy? With crumbled cheese, sliced onions,cubed peppers,spicy sausage and slurpy sauce ? Perfect! You’re just in time for Grandma Glasses’ Pizza Galore.

pizza and donuts 002
Smoked Cheese And Hungarian Sausage Sicilian Style Pizza

pizza and donuts 003 pizza 002 pizza 003 pizza 005 pizza 007 pizza 008

Ingredients you will need :

extra virgin olive oil
Unbleached all purpose flour, for rolling and dusting
1 Basic pizza dough (you can use Tasty Wheat Bun dough recipe)

Topping:
1/2 cup grated smoked cheese
1/2 cup hungarian sausage, sliced
1/2 cup bell pepper , sliced thinly
1/2 cup onions , sliced
1/2 cup Quick Melt cheese

  • Preheat oven to 500 degrees F.
  • While the oven heats, generously flour the dough and then stretch and tuck it under itself, giving it quarter turns as you form a ball of dough with a smooth top. Let dough rest on the work surface, covered with plastic wrap, for at least 30 minutes and up to 1 hour. Now prepping the topping ingredients is easy. Grated smoked cheese,set aside. Slice thinly hungarian sausage, bell pepper, and onions. Set aside. Dice 1/2 cup Quick Melt Cheese, set aside. Any leftover topping? Keep for next pizza or calzone 
  • Once the dough has rested, very lightly flour your work surface and lay your dough ball in the center of the floured area. Divide dough into two balls (kept one in freezer covered and wrapped for future use).
  • Continue with pizza making. Press and stretch the dough into a rough circle about 12 inches in diameter and 1/2-inch thick. Flip the dough, scrape to detach and let the dough rest for 30 minutes.
  • Drizzle olive oil on a round pan and transfer the stretched dough to the pan , try to press the dough all the way out to the corners. Using the back of a large spoon, spread the tomato sauce onto the stretched dough, leaving about a 1/2- inch border. Distribute and assemble the topping ingredients : Minced beef , mushroom, sausage, bell pepper,onions, smoked cheese and quick melt cheese. ( I almost forgot to drizzle olive oil on the pizza before finally putting in the oven.)
  • Bake until the crust is nicely browned and crisp and the cheese is bubbly, about 8-10 minutes at 500F. Transfer the pizza to a cutting board and let stand for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a chef’s knife. 

******

EASY FOCACCIA

Are we running short of bread? I see no more bread in the pantry.  No worries! We don’t have to travel far to savor a delicious bread. I’m thinking of  quick and easy but delicious Focaccia. It’s a flat Italian bread traditionally flavored with olive oil and salt and often topped with herbs, onions, or other items. It’s moist and chewy and almost like a pizza , except no sauce. And since we know how to make pizza dough and how a soft wet dough for ciabatta feels, then we are not far from making a perfect focaccia. You can never go wrong making focaccia. Flour, yeast, olive oil, salt and water are its basic ingredients. You can make variations using your choice of toppings of herbs.focaccia 023 focaccia 044 focaccia 048 focaccia 066 focaccia 067 focaccia 069 focaccia 082 focaccia 097 focaccia 101 focaccia 084 focaccia 089

We have the  ingredients we need and small cake pans available in the kitchen. And of course there’s the hungry tummy grumbling to feed. So what are we waiting for? Let’s go Italian again this time.

  • Ingredients1 1/2 cups bread flour
    1 1/2 cups unbleached all-purpose flour
    1 teaspoons salt
    4 tablespoon white sugar
    1 (.25 ounce) package instant yeast
    1 1/3 cups warm milk (110 degrees F/45
    degrees C)
    3 tablespoons extra virgin olive oil, divided
    2 tablespoons chopped rosemary
    1 tbsp thyme
    1/3 cup grated smoked cheesePrepare yeast mix in small bowl, 1/4 cup warm water+ yeast+1 tsp flour+1tsp sugar.Let rest until bubbly and frothy. In a large bowl, stir together the flours,salt,sugar,rosemary and thyme.Pour bubbly yeast mix into dry ingredient. Next add in warm milk. Stir until well moistened. Let stand until the yeast begins to act, about 15 minutes. Dough will still be quite sticky, that’s okay.Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 1hour. Once double in size, Turn out on a floured surface, and knead just until smooth.Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough.Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with grated cheese.Set aside and let rise until doubled, 20 to 25 minutes. This is your final proofing.Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top.Remove from the pan, and cool on a wire rack. Serve warm.
Advertisements

2 thoughts on “Grandma’s Kitchen

  1. Pingback: Meat Pie à la Alice | The Swedish Chef is in the House

  2. Pingback: Butter’em Up | The Swedish Chef is in the House

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s