Portuguese Chorizo Bread

Happy Sunday guys!

I have so many recipes that I have to post but I have been slacking big time! 

Let’s start with this easy Portuguese chorizo bread recipe. 

  
For the bread recipe please see my White Bread Recipe – however instead of using white truffle oil, use extra virgin olive oil. 

Use half of a chorizo ring and cut the chorizo into thin slices. 

Once you’ve proved your dough, divide it into 3 portions and roll out each portion into rectangles. Layer the sliced chouriço on the dough, about 3 slices per row. Roll the dough up, and pinch the seams to close – it doesn’t have to be perfect – we want them to look rustic. 

With a knife make 4 diagonal cuts to the top of the bread. Set the rolls on a greaseproof baking sheet and let them rise for about another 30 minutes, then dust the tops of the rolls with some flour.

Bake in a preheated oven at 220C for about 25-30 minutes until the bread is done.

These are great fresh out of the oven or the next day! 

Try it and let me know how it goes! 
Ana x

White Bread with Truffle Oil

Happy Sunday!

I’ve got the easiest bread recipe, and you can make it a bit more luxurious by adding truffle ok instead of olive oil.

You will need:

  • 250g white plain flour
  •  1 sachet of instant yeast
  • 1/2 teaspoon of caster sugar
  • 1 teaspoon of salt
  • 150ml luke warm water
  • 1 and 1/2 tablespoons of white truffle oil

 

Combine the flour, yeast, salt and sugar in a large bowl. Once combined make a well in the centre and pour in your water and your oil. Gradually mix the flour in until it forms a dough.

Transfer the dough to the work top and start to knead. Your dough will be wetter than a pizza dough. It should be sticky. Carry on kneading the dough for about 10 minutes. Place your dough into a lightly oiled, bowl and leave to prove covered for an hour. Whilst proving preheat the oven to 220C

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Once your hour prove is done, knead the dough for another 10 minutes, then divide the dough into two parts. Put the dough in two identical bowls to create the round shape and place them in a baking tray. Form these sections into small rounds and place on covered baking trays for another hour.

Now cook your rolls in the oven for 15-20 minutes. Check the rolls at 15 min to see if they are done by tapping the bottom of the rolls to check that they sound hollow. When they are ready put them in a cooling rack covering them with a clean tea towel so that it absorbs the steam coming out from the rolls.

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Letme know what you think!

Ana

Scricchiolio Signore Muffins 

Beautiful Sunday to stay in bed! 

After sleeping for 12hours, all I had in my mind was a big fat breakfast! But because I have this conflicting feelings and ideas in my head that I want to lose weight and be fit, the 2 sausages, 2 bacon, 2 eggs and 2 toasts fly out of my mind. 

I then rembembered that a few years back I used to make Rachel Khoo’s croque Monsieur muffins on a regular basis! Had a look in my fridge and I didn’t have the ingridients for a traditional croque monsieur, so I had to improvise and make an Italian version with pancetta and mozzarella! 

  
Ingridients:

  • Butter
  • 2 slices of white bread
  • 2 tablespoons of fried chopped pancetta 
  • 2 eggs
  • 2 tablespoons of grated mozzarella cheese
  • 2 tablespoons of whipped double cream
  • Salt and black pepper

Start of for melting a little butter for coating both sides of the bread
Star of my cutting the crusts off the bread and roll the bread with a rolling pin to about half its original thickness. Melt a little of the butter and coat the bread.

Place the slices into the muffin tray to create cup shapes, then add the fried chopped pancetta  into the bottom of each bread cup. Break a raw egg on top of the pancetta – remember to drain off most of the egg white before adding otherwise it will overfill! 

Add one tablespoon of the cream in each cup then add the grated mozzarella  on too until it’s all covered. Cost the edges of the bread cups with some more of the melted butter, it will make it crispy! There’s never enough butter! 

Place in oven at 180C for 15 mins for runny egg or 20mins for firmer egg. 

  

When in Switzerland

I haven’t been anywhere this summer, so to treat myself, I decided to go see a friend in Switzerland.

I have to say that the country has stolen a piece of my heart. Cheese and chocolate, what else do I need?  Yesterday, was my last night in Basel and we decided to have cheese fondue at home!

 
I have had a lot of fondues in my life.. Like meat fondue, chocolate fondue or the Chinese fondue. Never really had cheese fondue until last night.

The classic dip for this would be bread, but I went a bit crazy.. I started googling ingridients that would be nice for dipping… No, unfortunately no nachos! On the table we have boiled cauliflower and new baby potatoes. Also have pears, cured sausage, pears and our main guest: bread.

You’ve guessed right, there was no cheese left behind.

We have bought ready grated cheese pack for fondue. I’ve done my research and the simple version seems to be from Neuchâtel, which only uses Emmantel and Gruyere. Add about 200ml of white wine – I cannot stress enough about this, but please use a wine that you would drink. If you wouldn’t drink that wine then why would you use it to cook and eat? To the wine, add two tablespoons of strong white flour or ideally cornstarch, once the mixture is warm, add the cheese and melt it. The consistency should be thick but a bit runny.

It’s the perfect social dish for winter.

Ana xx

Fluffy Grain-Free Sunflower Bread 

a week into my Atkins/Ketogenic diet, I’m trying my best to consume under 25g of net carbohydrates per day..

Growing up in a Portuguese and Chinese household, all my meals involved carbohydrates.. Bread, rice, potatoes, noodles… But unfortunately my metabolism is not fast enough to break down the carbs.. Nor can I control my portions because I love food too much.

I have to admit as much as I love this diet, as it allows me to eat as much protein and fat I want, I miss pasta and bread the most!

Luckily for me, I’ve found a low carb bread recipe!

 
This is not an easy recipe, nor will you have the ingredients at home.. Most stuff I had to order from Amazon.

Your ingredients:

  • 4 large eggs
  • 2 large egg whites
  • 2tbsp melted butter or coconut oil
  • 2tbsp toasted sesame oil
  • 2/3 cup psyllium husk powder
  • 1/4 cup flax meal
  • 1/2 cup sunflower seed
  •  1tsp caraway seeds
  • 1tsp baking soda
  • 2tsp cream of tartar
  • 1tsp pink Himalayan salt
  • 1/2 cup water at room temperature

Preheat your oven at gas mark 4 or 175C. Line your loaf pan with some baking paper, this will make it so much easier to remove the bread once it’s baked, or you can use a silicone loaf pan.

Separate the yolks from the whites and save the whites for later… Yes you better have a electrical whisk!

Mix the egg yolks with the sesame oil and the melted butter and the water. In a seperste bowl, mix the dry ingredients, flax meal, psyllium husk powder(don’t ask.. I have no clue what it is!), baking soda, caraway seeds and the salt.

Now with the egg whites, beat until they create soft peaks, you should definitely add cream of tartar to help it stay fluffy. Mix the yolk mixture to the dry ingredients, when everything it’s mixed, fold in the egg whites slowly.. Don’t need to be very gentle, but just gentle enough to not deflate the peaks!

Last but not least, add in sunflower seeds.. I personally think that I could have done with less seeds.. But I guess this is to your personal taste. Put the batter inside the loaf pan and bake for about 65/70 min.

This is an extremely great recipe to help you kick that bread craving!

Make sure you follow the recipe and tell me how it goes!
Ana x