Thursday, September 22, 2011

Oven Fries

I stopped frying potatoes.. has anyone as well? It seems that I should start doing healthier versions of things.. and this is one of them. The recipe if quite easy, and does not let the whole kitchen smell from the frying oil! that is good! instead, it adds a nice aroma to the whole kitchen since I add to it rosemary..! I advice you that you should try this and stop deep drying! Good for our health..! :) I am planning to add it it other flavors, like garlic, Parmesan, paprika, seasoned salt, etc.


4 whole potatoes
Salt to taste

Dried Rosemary as per taste

4 tbsp of Olive oil


Preheat oven to 200 degrees Celsius.

Cut in long position the potatoes in half. Once there is separate half, cut it again in half, so each potato should have 4 wedges. Wash and rise.

Add to a bowl the wedges, then around 4tbsp of oil, sprinkle of salt and dried rosemary. Here you can play as much as you want!
Place in a baking pan the seasoned wedges, and place in the oven.

Flip the wedges from time to time. I used to flip them anywhere between 20 and 30 minutes.
Bake for around 1 to 1.5 hours depending how soft you want it. Insert a toothpick to decide.


Sunday, September 18, 2011

Cinnamon Sugar Pull-Apart Bread

 Cinnamon roll?? Cinnamon bread?? Maybe, but in a different shape!

This bread is sooo beautiful!! I had to post this recipe a friend did, and we just took the picture of it to show it up. She used the recipe from Joy the Baker, which by the way there is a link to it at the end of this post.

This bread was so good with a mug of coffee, as a breakfast or even as dessert.. She placed the dough to rest overnight, and used it in the morning..!

Recipe shown below.. and as well as some beautiful pictures!!

For the Dough:
3  cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned

To activate yeast, whisk yeast into 3 tablespoons of warm water.  The water should be between 105 and 115 degrees F.  Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.  Your yeast is ready to go!  If the mixture does not foam and froth, toss the yeast and try again with another package of yeast.  Add the activated yeast when you combine the wet and dry ingredients.

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.


Wednesday, September 7, 2011

Pao de Queijo - Brasilian Cassava cheese bread

You can call it what you want: Cheese buns, cheese breads, pao de queijo (Portuguese), Cassava bread, Tapioca bread, are a variety of small, baked, cheese-flavored rolls, a popular typical snack and breakfast food in Brazil. In Colombia they are called Pan de yucca.

Its main ingredient is tapioca flour/starch and some people use Queso fresco, mozzarella, even Parmesan.

They are a little sticky, with a special flavor, and too addictive!! very delicious indeed!!


500g tapioca starch
1 cup milk
1 cup water
1/2 cup canola oil
2 teaspoons of salt
350gr mozzarella cheese
3 eggs


Place the tapioca flour in a bowl

Bring to boil the milk, water and the oil.

Pour the boiled ingredients on the tapioca and mix with a spoon until well incorporated.

Leave till it cools and add the cheese, eggs (one by one), and salt.

Knead it until well incorporated - add remaining eggs one by one.

Make balls measuring around 2-2.5cm in diameter and put it in a baking tray. Bake at 180 preheated oven until they puff and become baked.

You don't want to over bake, they should be a little under-baked which means don't let it get brown colored.!

Enjoy with a tea, cappuccino, even juice!!

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