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Wednesday January 21st, 2015

Banana bread

Banana bread
Comments : 2 Posted in : Breakfast, Desserts, Pastry on by : fleur
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1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with a little oil, pour the mixture into it and bake over medium heat (175C) for approx. 50 minutes. Allow to cool a little bit before cutting slices.

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Tuesday May 27th, 2014

Koulouria

Koulouria
Posted in : Breakfast, Desserts, Pastry on by : fleur
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For approx. 10 pieces: 500 g flour 3 teaspoons dry yeast 250 ml warm water 25 ml sunflower oil 50 g raw sugar 1/2 teaspoon salt 150 g sesame seeds Mix 2 tablespoons of sugar with the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients in a bowl, to obtain a dough. Knead the dough at least 5 minutes. Cover and let rise in a warm spot for at least an hour, until doubled in size. Knead the dough for another 5 minutes. Take pieces of dough and make  rolls of about. 35 cm long and 2-3 cm thick. Wet the rolls with water and
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Friday February 7th, 2014

Tortilla wraps

Comments : 2 Posted in : Pastry on by : fleur

For 6 pieces : 200 g flour 120 ml of warm water 1 tablespoon oil a pinch of salt Mix all ingredients. Knead the dough for  5 minutes, cover with a towel and leave it to rest in a warm place for about half an hour. Divide the dough into 6 equal pieces, forming balls. Roll each piece of dough with a rolling pin, to a round shape of approx. 20 cm. Bake for 2-3 minutes on each side, in a hot non-stick frying pan (no need to be greased), on medium heat. The sheets are filled while they are still warm, or keep stacked and warm inside a clean tea towel, otherwise it will harden.

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Sunday February 2nd, 2014

Pita bread

Pita bread
Posted in : Pastry on by : fleur
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4-5 pieces: 200 g flour 120 ml warm water 1 teaspoon yeast 1 teaspoon raw sugar a pinch of salt 1 tablespoon oil Mix the sugar and the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients in a bowl, to obtain a dough. Knead the dough for at least 5 minutes. Allow the dough to rise for at least one hour, in a warm place, until the volume is doubled. Divide into 4-5 equal parts and form balls. Allow to rise for 10 minutes. Roll each piece of dough in a  round shape (about 10 cm in diameter). Allow to rise
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Saturday October 26th, 2013

Pretzels

Pretzels
Posted in : Pastry on by : fleur
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For 6 medium-size pretzels: 2 cups flour 1 cup warm water 2 teaspoons yeast 1 1/2 tsp raw sugar 1/2 teaspoon salt 1 tablespoon oil coarse salt poppy seeds (optional) 2 liters water 2 tablespoons baking soda Mix the sugar and yeast in ½ cup of warm water. Allow to rest 10 minutes until the yeast begins to ferment. In a bowl, mix the flour, oil, salt, yeast and add the remaining water. The dough should be elastic. Knead it for at least 5 minutes with the hands smeared with a little bit oil, to prevent sticking. Allow the dough to rise for at least one hour, in a warm place, until the volume
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Sunday September 29th, 2013

Romanian-moldavian mucenici

Romanian-moldavian mucenici
Posted in : Breakfast, Desserts, Pastry on by : fleur
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1/2 kg flour 125 g margarine 1 cup soy milk 125 g raw sugar 15 g dry yeast ( 40 g fresh yeast ) 1 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / a pinch turmeric (optional, for the color) Mix the saffron/turmeric with the soymilk. Mix together the flour, yeast, sugar and margarine. Add the vanilla essence, soy milk, orange/lemon zest and knead for approx. 10 minutes. The dough should not stick to the hands, if so add a little bit more flour. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume (about one-one and a half hour). Divide the dough into equal parts, roll each part  on a work surface dusted with
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Thursday September 26th, 2013

Cozonac (romanian panettone)

Cozonac (romanian panettone)
Posted in : Christmas menu, Desserts, Easter menu, Pastry on by : fleur
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Ingredients for 2 cozonaci: 1 kg flour 250 g margarine 2 cups soy milk 250 g raw sugar 30 g dry yeast ( 80g fresh yeast ) 300g raisins 2 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / 1/4 tsp. turmeric (optional, for a nice color) Mix the saffron/turmeric with the soymilk. Mix together the flour, yeast, sugar and margarine. Add the vanilla essence, soy milk, orange/lemon zest and knead for approx. 10 minutes. The dough should not stick to the hands, if so add a little bit more flour. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume (about 2 hours ) . Add the raisins and 
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Sunday September 15th, 2013

Naan bread

Naan bread
Posted in : Pastry on by : fleur
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Ingredients: 500 g flour 50 ml soy yogurt 150 ml  unsweetened soy milk/water 7 g yeast 1 teaspoon raw sugar 1 teaspoon salt 1 teaspoon baking powder 2 tablespoons oil Mix the flour with the yeast, add the soy yogurt, salt and the baking powder. The soy milk/water is incorporated gradually  until you get the consistency of bread dough. If needed add more flour or soy milk/water. Knead the dough well  for a few minutes. Allow to rise for approx. 1-2 hours, in a warm place, until it doubles in volume. After rising, briefly knead the dough again, divide into equal portions, forming balls. Roll the dough balls in length with a rolling pin. Bake the
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