Ingredients

• 4 medium sized apples
• 4 tablespoons golden raisins and currants, mixed
• 1 tablespoon walnut pieces, chopped
• ¼ teaspoon cinnamon
• 3 tablespoon sugar, divided
• 4 tablespoons apple juice or rum
• 4 puff pastry squares (approx. 5 x 5 in.)
• 2 egg yolks
• 1 tablespoon water

Instructions

1. Preheat the oven to 400F. Wash the apples, and peel and core them. Mix the raisins, walnuts, cinnamon and 1 tablespoon of sugar, and add the apple juice or rum. Set aside and soak for a couple of minutes, then fill each apple with the mixture. If you have boerenjongens, this is a good time to use them!
2. Set each apple, top side down, on a square piece of puff pastry and wrap the apple, by pulling up each corner and tucking it slightly into the cored hole. Make sure all sides are covered and clinging to the apple.
3. If you have some extra dough left and a couple of cinnamon sticks, you can make stems and leaves and wrap the apple with an additional decorative something or other, but it's not necessary. If you do use cinnamon sticks, make sure to wrap the top with a little aluminum foil, as they tend to burn easily.
4. Make an egg wash with the yolks and the water, and brush on the dough. Sprinkle all four apples with the remaining sugar. Place each apple in a ramekin or small aluminum pie dish, smooth side up. Bake golden brown in 20-25 minutes.

Vraiment délicieux. Il faut porter attention à l'emballage de la pomme pour ne pas avoir d'épaisseurs de pâte qui ne seraient pas cuites.

• 20 Great Backpacking Meal Recipes & Food Dehydration Tips — CleverHiker
• 33 DIY Backpacking Recipes - Lightweight & Calorie Dense - Fresh Off The Grid
• Dehydrated Backpacking Meals | Trail Recipes

Ingrédients

• 3 L de cerises à grappes
• 3 tasses (750 ml) d’eau
• 6½ tasses (1 625 ml) de sucre granulé
• 2 sachets (170 ml) de pectine liquide BERNARDIN

Instructions

1. Laver et équeuter les fruits. Combiner les cerises et l’eau dans une casserole en acier inoxydable et porter à ébullition. Baisser le feu, couvrir et faire bouillir doucement 15 minutes, en remuant de temps à autre. Retirer du feu.
2. Verser le mélange dans un sac à gelée humide ou dans un tamis recouvert de coton à fromage au-dessus d’un contenant profond et laisser égoutter pendant au 2 moins heures, ou toute la nuit. Pour accélérer le processus, on peut presser le sac, mais le liquide pourrait devenir trouble.
3. Mettre 6 bocaux Mason propres de 250 ml sur le support d’une marmite à conserve; les couvrir d’eau et faire mijoter (180 °F/82 °C). Mettre les bagues de côté. Garder les bocaux au chaud jusqu’à leur utilisation.
4. Il n'est pas conseillé de préchauffer les couvercles Bernardin®. Le composé de scellage de nos couvercles pour la mise en conserve à la maison performe mieux à température ambiante que lorsqu'il est préchauffé dans de l'eau chaude non bouillante (180 °F/82 °C). Il suffit de laver les couvercles à l'eau chaude savonneuse, de les sécher et de les mettre de côté jusqu’au moment de les utiliser. Le préchauffage peut réduire le vide obtenu lors de la mise en conserve au bain-marie et entraîner des problèmes de déformation lors de la mise en conserve sous pression.
5. Mesurer 3 tasses (750 ml) de jusdans une grande casserole profonde en acier inoxydable. Incorporer tout le sucre. Pour réduire l’écume, ajouter 1/2 c. à thé (2 ml) de beurre ou de margarine. À feu vif, porter à ébullition assez forte pour qu’elle se maintienne quand on remue le mélange. Ajouter la pectine liquide, en vidant bien le sachet. Faire bouillir à gros bouillons 1 minute, en remuant constamment. Retirer du feu et écumer rapidement au besoin.
6. Verser rapidement la gelée dans un bocal chaud jusqu’à 0,5 cm (1/4 po) du bord (espace libre). Retirer les bulles d’air à l’aide d’un ustensile non métallique et ajuster l’espace libre en ajoutant de la gelée au besoin. Essuyer le bord du bocal pour enlever tout résidu collant. Centrer un couvercle chaud sur le bocal. Visser la bande jusqu’au point de résistance, puis resserrer ensuite du bout des doigts. Remettre le bocal plein sur le support dans la marmite. Répéter pour le reste de la recette.
7. Une fois la marmite pleine, s’assurer que les bocaux sont couverts d’au moins 2,5 cm (1 po) d’eau. Couvrir et faire bouillir à gros bouillons avant de commencer à minuter le traitement. Àune altitude de 305 m (1 000 pi) ou moins, traiter à la chaleur – faire bouillir les bocaux pleins pendant 10 minutes**.
8. Le traitement terminé, éteindre le feu, enlever le couvercle et attendre 5 minutes avant de retirer les bocaux en les tenant bien droit. Les déposer debout sur une surface recouverte et les laisser refroidir 24 heures sans y toucher. NE PAS RESSERRER les bandes.
9. Lorsque les bocaux auront refroidi, vérifier s’ils sont bien scellés. Les couvercles scellés sont courbés vers le bas et ne bougent pas quand on les presse. Retirer les bandes, essuyer et sécher les bandes et les bocaux. Ranger les bandes séparément ou les remettre sur les couvercles sans serrer. Étiqueter les bocaux et les entreposer dans un endroit frais et sombre. Pour une meilleure qualité, utiliser dans les 12 mois qui suivent.

How to Make Fermented Hot Sauce

Ingredients (Four 10" rolls)

• 260 g 1% Milk*
• 6 g Instant Dry Yeast (about 1 packet)
• 8 g Diastatic Malt powder (optional)
• 400 g Bread Flour (all-purpose works too)
• 10 g Honey (or sugar)
• 20 g Olive Oil
• 8 g Salt
• Egg wash: 1 egg white + spoonful of water
• Cornmeal for sprinkling

*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.

Instructions

1. Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
   Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
2. Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
   Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
3. Kneading (Gluten development) - 5:20 pm to 5:30 pm
4. Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
5. After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
   Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
6. Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
7. Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
8. Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
   Note: For shaping, just take a look at the video, it's hard to explain in words.
9. Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
10. With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
    Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
11. Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
12. Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
13. Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
14. Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
15. Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.

Ingredients

• ½ cup (43 g) sliced almonds, roughly chopped
• ½ cup (57 g) cashews, toasted, roughly chopped
• 2 tbsp (18 g) black sesame seeds
• 1½ tbsp all-purpose flour
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 2½ tbsp (36 g) unsalted butter
• 2 tbsp light corn syrup
• 1 tbsp heavy cream
• 1 tbsp cayenne pepper-based hot sauce
• ½ cup plus 2 tbsp (124 g) granulated sugar
• Toasted black and white sesame seeds, for garnish
• 2 cups (340 g) milk chocolate

Preparation

1. Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
2. Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
3. Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
4. Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
5. Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
6. Temper the chocolate according to the brand specifications.
7. Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.

Makes 24 cookies

Ingredients

Cake

• ½ cup whole milk
• 2 eggs, at room temperature
• 3 tbsp (37 g) granulated sugar
• 1¾ cups (249 g) all-purpose flour
• 1¾ tsp instant yeast
• ¾ tsp kosher salt
• 7 tbsp (100 g) unsalted butter, cubed and softened
• ⅓ cup (47 g) currants
• 2 tbsp dark rum

Spiced Rum Syrup

• 1¼ cups water
• ¾ cup (149 g) granulated sugar
• 6 (2-inch) strips orange zest
• Juice of a small orange or ½ a small orange
• 4 (2-inch) strips lemon zest
• 1½-inch piece ginger, cut into coins
• 4 whole cloves
• 2 star anise pods
• Seeds of 1 vanilla pod (halve pod and scrape out seeds with a knife, reserving pod for garnish)
• ⅔ cup dark rum

Cake Pan Preparation

• 1 tbsp (14 g) unsalted butter, softened
• 1½ tsp all-purpose flour

Apricot Jam Glaze

• 450 g apricots; halved and pitted, each half cut into eight slices
• ⅔ cup plus 2 tbsp (157 g) granulated sugar
• 1 tbsp lemon juice, divided

Spun Sugar Ball and Candied Fruit

• 2½ cups (495 g) granulated sugar
• ⅓ cup glucose syrup
• ¾ cup water
• 3 Cape gooseberries

Caramelized Apricot

• ¼ cup (50 g) granulated sugar
• 1 apricot, halved and pitted

Stabilized Chantilly Cream

• 1 sheet gelatin
• 1 tbsp water
• 1 cup 35% cream, divided
• 3 tbsp icing sugar
• 1½ tsp vanilla

Preparation

Cake

1. If using a proofing drawer, heat to 100°F.
2. In a large bowl, whisk the milk, eggs and sugar with a fork.
3. Stir in the flour, yeast and salt until a ragged dough forms.
4. Turn it out onto a work surface and using two bench scrapers, flip and work the dough until elastic, about 5 minutes.
5. Add the butter, 1 tablespoon at a time, scraping and flipping until the dough is smooth and keeps its shape.
6. Place the dough in an oiled bowl, cover with plastic, and place in a warm area or proofing drawer until slightly puffed, about 30 to 45 minutes.

Cake Pan Preparation

1. While the dough is proofing, mix the butter and flour in a small ramekin to form a paste.
2. Brush it on the inside of the Bundt pan.

Spiced Rum Syrup

1. Place all of the ingredients except the rum in a small saucepan and bring to a boil.
2. Cook until the syrup is reduced to 1 cup.
3. Let cool, reserving the vanilla pod and star anise for the garnish.
4. Stir in the rum.

Cake

1. Combine the currants and rum in a small ramekin and let soak (or microwave them for 20 seconds and let cool).
2. Strain the currants and gently fold them into the dough after the first proof.
3. Spoon the batter into the prepared Bundt pan, smoothing the top.
4. Cover and proof until almost doubled, about 25 minutes.
5. Heat the oven to 375°F.
6. Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
7. Let it cool in the pan for 2 minutes while you warm the rum syrup on low heat.
8. Brush the cake with some of the syrup, then invert the cake onto a cooling rack, place the rack on a baking sheet and soak the cake with the remaining syrup.
9. Pour any syrup that accumulates on the baking sheet back into the saucepan and repeat until all of the syrup has absorbed into the cake.

Apricot Jam Glaze

1. In a large saucepan, toss the apricots with the sugar and 1½ teaspoons of the lemon juice and set over medium-high to high heat.
2. Cook, stirring a few times to prevent burning, and break up with a potato masher or wooden spoon until the jam is thick enough to coat a spoon, 15 to 20 minutes.
3. Stir in the remaining lemon juice.
4. Strain through a fine-mesh sieve set over a bowl and set aside to cool slightly.
5. Brush onto rum-soaked cake.

Spun Sugar Ball and Candied Fruit

1. Oil two wooden dowels and tape them to your work surface side by side and extended over the edge (or use wooden spoons with the handles facing out).
2. Cover the floor underneath with newspaper.
3. Fill a large bowl halfway with ice water, and fill a second smaller bowl with cold water for brushing the inside of your saucepan.
4. Combine the sugar, glucose syrup and water in a medium saucepan and allow the water to absorb into the sugar.
5. Heat over medium-high without stirring.
6. Once the mixture comes to a boil, use a pastry brush to coat the sides of the pan with cold water to stop sugar crystals from forming.
7. Brush water on any sugar crystals on the side of the saucepan and heat to 329°F.
8. Immediately place the pan in the ice-water bath and let cool, then place it on a trivet or kitchen towel.
9. Place two forks back-to-back, then dip them into the syrup and swing them back and forth over the dowels, letting the syrup fall in threads.
10. Gather the threads and form them into a ball.
11. Working quickly, dip the Cape gooseberries into the syrup to coat.
12. Place them on parchment paper to cool.

Caramelized Apricot

1. Sprinkle sugar in a small non-stick frying pan set over medium-high.
2. When it becomes very dark, place the apricot halves face down, making sure they’re coated evenly, and let them caramelize.
3. Carefully flip them with a spatula and transfer to a plate.

Stabilized Chantilly Cream

1. Place the sheet of gelatin in a bowl of cold water and let stand for 5 minutes.
2. Right before serving, use the whisk attachment of a mixer to whip all but 1 tablespoon of the cream with the icing sugar and vanilla until the whisk leaves a trail.
3. Combine the gelatin with 1 tablespoon of water and microwave in 10-second intervals until fully melted.
4. Stir it into the whipped cream until it dissolves.
5. With the mixer on low speed, drizzle in the remaining tablespoon of cream and beat until it forms medium peaks.
6. Immediately put the cream into a piping bag fitted with a large star tip (No. 829) and pipe it into the hole in the middle of the cooled cake. (If you wait too long, the gelatin will set and the cream won’t be soft enough to pipe.)

Assembly

1. Decorate the cake with the reserved vanilla pod, star anise, spun sugar ball, Cape gooseberries and apricot halves.

Une recette zéro déchet. J'avais déjà fait quelque chose de similaire avec des écorces de pastèques.

Ingrédients

• 1 kg d’écorces de melon bio
• 350 g de sucre pour confiture (à ajuster à votre convenance)
• Un zeste de citron jaune bio
• Un peu d’eau

Instructions

1. À l’aide d’un couteau tranchant, détaillez les écorces de melon en petits morceaux ou en fines lanières. Prélevez le zeste du citron et réservez.
2. Dans une casserole ou une marmite à confiture, faites fondre à feu doux le sucre avec un peu d’eau. Poursuivez la cuisson jusqu’à obtenir un sirop.
3. Ajoutez le zeste de citron et les écorces de melon dans la casserole et laissez cuire 1 heure 30 environ, toujours à feu doux. La texture de la confiture doit s’apparenter à celle d’une gelée.
4. Versez le mélange dans votre blender et mixez grossièrement. Vous pouvez utiliser un mixeur plongeant, ce qui vous facilitera la tâche.
5. Remettez la confiture à cuire 30 minutes, puis transvasez dans un ou plusieurs pots en verre.
6. Laissez les pots de confiture reposer au moins 48 heures dans un endroit sec puis dégustez à l’heure du petit-déjeuner, du goûter ou du dîner !

Ingrédients

• 2 belles grappes de fleurs de lilas à leur apogée
• 2 citrons
• 2 cuillères à soupe de sirop d’érable
• 1 litre d’eau
• 1 pichet ou pot Mason de 1 L

Instructions

1. Détacher chaque fleur et les déposer ensuite sur un tissu propre afin de vérifier qu’aucune bestiole ne s’y trouve.
2. Presser le jus des deux citrons et le verser dans un pichet.
3. Ajouter l’eau, le sirop d’érable et les fleurs. Mélanger.
4. Laisser infuser au frais pendant au moins 6 heures.
5. Déguster!

Ce pain est vraiment très bon. Il est un peu sucré à cause du miel mais ce n'est pas trop. Il se marie très bien avec du beurre salé.

Ingredients

Dough

• 1 ¼ Cup warm milk (should be just warmed to the touch)
• 1 Tbsp/packet Red Star Platinum Yeast
• ⅓ Cup honey
• 3 Tbsp. butter, softened
• 1 ¼ Cup white whole wheat flour
• 1 ¾ Cup unbleached, all-purpose flour
• 1 ½ tsp. kosher salt
• ¾ Cup old-fashioned oats

Topping

• Small amount of honey, warmed
• Small amount of old-fashioned rolled oats

Instructions

1. Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
2. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (add small amounts of additional flour if dough is too sticky).
3. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
4. Cover and let rise until doubled.
5. Remove dough from bucket and deflate.
6. Roll dough into a small rectangle, then roll up from long side. Pinch seams. Gently fold ends under and place, seam-side down in a large greased loaf pan (or form two smaller loaves and place in two smaller pans).
7. Cover with a clean dishtowel and let rise until the loaf is nearly doubled.
8. Gently brush the melted honey onto the top of the loaf and sprinkle the old-fashioned oats over the honey.
9. Bake at 350°F for 35-45 minutes. You may want to tent the top of the bread after ½ hr. to prevent over-browning.

Ingredients

• Salmon - 3 fillet

• Garlic - 5 cloves

• Shallot - 1 large

• White onion - 1 medium

• Sweet pepper - 3

• Scallion - 3 pieces

• Chili pepper - 1

• Lime - 1/3

• Tamarind - 1 1/2 tbsp

• Butter - 1 tbsp

• Sugar - 4 tbsp

• Salt - 1 tsp

• Fish sauce - 3 tbsp

• Water - 7 tbsp + ( 3 tbsp to add to tamarind)

• Salad

• Purple cabbage

• Spinach

• Cilantro

• Sweet pepper

• White onion

• Shallot

• Cucumber

Instructions

1. Clean the salmon, dry it, sprinkle salt to both sides of the fish
2. White onion, sweet pepper, shallot, lime, garlic, shallot, chili pepper, and cilantro will need to be finely chopped **will use half when cooking the sauce, and the other half will be fried for later use)
3. Add 3 tbsp of water to the Tamarind, microwave for 30-45 seconds till soften, then mask it to release the meat from the seeds
4. Combine garlic, chili pepper, sweet pepper, fish sauce, tamarind paste, and water, then add cilantro, set aside
5. Fry the left over garlic, shallot, sweet pepper, scallions, and white onions, set aside
6. Add 1 tsp of cooking oil to the same frying pan to sear the salmon
7. Give each sides of the salmon a minute or two until golden then add butter and tamarind sauce
8. Cook the salmon in the Tamarind sauce until fully cooked then remove the salmon
9. Let the sauce simmer for 5 - 7 minutes
10. Now add back the fried veggies
11. Simmer for an additional few minutes until sauce is somewhat thickened
12. Prepare the salad
13. Add Tamarind sauce, toss it, then add the salmon
14. Top the salmon with some more sauce

Ingredients

• 1 medium head of green cabbage (about 2 lbs)
• 1 medium yellow onion
• 1 cup carrot shreds, optional
• 1 tablespoon oregano, dried (1/4 c chopped fresh)
• 1 ½ tablespoons fine sea salt
• 1 jalapeno, sliced in rings (or ¼–1/2 t chili flakes) optional

Sterilized Jars or crocks. ( I used one 2 quart jar) Feel free to use two 1 quart jars or smaller pint jars.

Instructions

1. Take off a few outer leaves of the cabbage and set them aside. Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.
2. Thinly slice the onion in half rings. Shred carrots with a grater or using a veggie peeler to create long flat strips.
3. In a large bowl, place the ingredients ( veggies, herbs, onions, and salt)-all except the jalapeno and mix well. Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices. Use a pounder, large pestle, or your hands to macerate the mixture.
4. Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2-inch space at the top. It should be juicy.
5. It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry. (Brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerged. Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top ( fill with water and zip close). This creates a good weight and barrier. Cover the top with a cheesecloth or a loose lid.
6. Leave on the counter at room temperature for 3-5 days, checking daily to make sure cabbage is still under liquid, packing down again if need be. You will start to see tiny bubbles rising up from the bottom this means the culturing is happening. Culturing happens faster in warmer weather.
7. Refrigerate, keeping the curtido submerged under the brine. It will continue to develop flavor and complexity over time. Curtido will keep for many many months, as long as it is submerged under the brine.

Ingredients

• 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
• 2 tablespoons rice vinegar
• 1 tablespoon salt

Directions

1. Place chilies, vinegar, and salt in workbowl of a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.

Un de mes collègues m'a offert un pot de sa production. J'ai vraiment aimé ça.
On a mangé ça avec des Scotch eggs, un régal.

Il ne me reste plus qu'à en faire moi-même !

Ingrédients

• 4 ¼ lb (2 kg) de zucchini, environ 14 moyens
• 1 ½ lb (675 g) d’oignons, environ 5 moyens
• 2 gros poivrons rouges doux
• 1 gros poivron vert doux
• ⅓ tasse (75 ml) de sel pour marinades
• 2 ½ tasses (675 ml) de sucre granulé
• 1 c. à table (15 ml) de chaque : muscade moulue et curcuma moulu
• 2 ½ tasses (625 ml) de vinaigre blanc
• 4 c. à table (60 ml) de raifort préparé
• 1 gros piment haché, incluant les graines

Instructions

Jour de la préparation

1. Passer le zucchini au robot culinaire pour le hacher finement; mesurer 12 tasses (3 000 ml). Répéter l'opération pour les oignons; mesurer 4 tasses (1 000 ml). Placer les légumes hachés dans un grand bol en verre ou en acier inoxydable. Retirer les graines et la membrane des poivrons verts et rouges. Hacher finement le poivron vert; couper le poivron rouge en cubes de 0,5 cm (¼ po); ajouter les deux aux zucchinis. Incorporer le sel pour marinades. Couvrir et réfrigérer toute la nuit.

Jour de la mise en conserve

1. Égoutter les légumes; les rincer à l'eau froide courante. Égoutter dans un tamis recouvert d'un coton à fromage, en tordant le coton à fromage pour enlever l'excès d'humidité.
2. Mettre les légumes dans une grande casserole en acier inoxydable, ajouter le sucre, la muscade, le curcuma, le vinaigre, le raifort et le piment et porter à ébullition. Réduire le feu et laisser bouillir doucement jusqu'à épaississement, environ 45 minutes.
3. Placer 6 bocaux mason propres de 500 ml sur le support d'une marmite remplie d'eau bouillante; couvrir les bocaux avec de l'eau et faire mijoter (180 °F/82 °C). Mettre les bandes de côté. Chauffer les couvercles d'étanchéité SNAP LID® dans de l'eau chaude, mais non bouillante (180 °F/82 °C). Garder les bocaux et les couvercles d'étanchéité au chaud jusqu'au moment de les utiliser.
4. Verser la relish dans un bocal chaud à l'aide d'une louche, jusqu’à 1 cm (½ po) du bord (espace libre). Retirer les bulles d’air à l’aide d’un ustensile non métallique. Essuyer le bord du bocal pour enlever tout résidu collant. Centrer le couvercle chaud sur le bord propre d’un bocal. Visser la bande jusqu’au point de résistance. Resserrer ensuite du bout des doigts. Replacer le bocal rempli sur le support dans la marmite. Répéter cette opération pour le reste de la relish.
5. Couvrir la marmite et porter l'eau à pleine ébullition. À des altitudes allant jusqu'à 305 m (1 000 pi) – faire bouillir les bocaux remplis pendant 15 minutes.* Retirer les bocaux sans les incliner. Les placer à la verticale sur une surface de travail protégée. Laisser refroidir debout, pendant 24 heures, sans y toucher; NE PAS RESSERRER les bandes. Après le refroidissement, vérifier que les bocaux sont bien scellés. Les couvercles scellés sont courbés vers le bas et ne bougent pas lorsqu'on les presse. Retirer les bandes; essuyer et sécher les bandes et les bocaux. Conserver les bandes séparément ou les replacer sans les serrer sur les bocaux, au besoin. Étiqueter et conserver les bocaux dans un endroit frais et sombre.

Ingrédients pour les brioches

• 35g de levure fraîche (levure de boulanger)
• 30 cl de lait
• 120g de beurre
• 100g de sucre
• 1 gros œuf
• 1 cuil. à café de sel
• 1 cuil. à soupe de cardamome fraîchement moulue
• 750g de farine

Ingrédients pour la garniture

• 120g de beurre à température ambiante
• 50g de sucre
• 2 cuil. à soupe de cannelle

Ingrédients pour le glaçage

• 1 gros oeuf
• 2 cuil. à soupe d’eau
• 2 cuil. à soupe de perles de sucre

Instructions

1. Émietter la levure fraîche dans un petit bol et dissoudre la levure dans quelques cuil. à soupe de lait. Faire fondre le beurre et verser le lait dedans. Ajouter tous les autres ingrédients et pétrir la pâte pendant environ 10-15 minutes (important). Faire reposer sous couvert d’un torchon pendant environ 30 minutes à température ambiante pour faire lever la pâte.
2. Étaler la pâte sur 3 mm d’épaisseur et 30 cm de large. Étaler le beurre à température ambiante sur toute la surface, puis saupoudrer le sucre et la cannelle par dessus.
3. Rouler la pâte dans le sens de la longueur de telle sorte qu’elle forme un long rouleau, puis couper en 25 tranches. Les placer sur une feuille de papier sulfurisé ou mieux, dans des caissettes de taille moyenne. Déposer sur une feuille de papier sulfurisé et laisser lever sous couvert d’un torchon pendant environ une heure ou jusqu’à ce que les petites brioches aient doublé de taille.
4. Battre ensemble l’oeuf et l’eau et badigeonner les petites brioches de ce mélange. Ajouter les perles de sucre par dessus pour décorer. Enfourner à 220°C pendant 5-6 minutes puis laisser refroidir sur une grille avant de servir.

C'est bon, mais ce n'est pas ma recette préférée. Je ne pense pas que j'en referai.

Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.

Ingredients

• 6 to 7 cups (125 grams per cup) all-purpose flour
• ¼ cup sugar
• 2 teaspoons active dry yeast
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 cup raisins
• 1 cup chopped walnuts
• 3 cups cool water (70° to 75°)

Instructions

1. In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
2. Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
3. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.

Ce n'est pas un mauvais pain mais je ne suis pas satisfait de la texture de la croute. J'ai déjà fait certains pains utilisant une technique similaire qui avaient un meilleur résultat. Je pense que l'utilisation du yaourt est à l'origine de ce problème de croute.

Je vais donc mettre de coté cette recette pour me concentrer sur d'autres qui ont un résultat plus intéressant.

Ingredients

• 3 cups (405 grams) bread flour
• 1 ½ tsp (8 grams) salt
• ¼ tsp instant dry yeast (if fermenting for 18 hours), or ¾ tsp instant dry yeast (if fermenting for 6 hours)
• 1 ½ cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures

Instructions

1. In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
2. Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
3. After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
4. 45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
5. Let cool on a rack for 20 min.

Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.

Ingredients for the dough

• 110 ml (⅓ + ⅛ cup) lukewarm full fat milk
• 200 ml (½ + ⅓ cup) lukewarm ale (or water)
• 40 g (scant 3 tbsp) butter melted
• 1 tbsp dark brown soft sugar
• 7 g (1 sachet/2 tsp) fast action yeast
• 500 g (4 + scant ¼ cups) strong white bread flour
• 1 rounded tsp salt

Ingredients to finish

• 1.5 litres water
• 3 tbsp bicarbonate of soda (baking soda)
• 1 egg beaten
• flaky sea salt

Instructions

1. In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
2. If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
3. Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
4. Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
5. Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
6. Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
7. Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
8. Transfer the buns to a wire rack to cool. Eat on the day they are baked.