dolce allo yogurt

dolce allo yOgurt from Juls´Kitchen 

Italian Yogurt Cake

You will need ...

3 eggs

1 cup of yogurt

2 cups of sugar

3 cups of flour

Finely grated zest of one unwaxed lemon

Finely grated zest of an orange untreated

¾ cup of extra virgin olive oil

15 g of baking powder

1 pinch of salt

How do you ...

Preheat oven to 160 ° C, ventilated place.

Mount the eggs and sugar with a whisk until they are frothy and light. Add the yogurt and oil and stir to mix well.

Sift the flour with the salt and baking powder, then add it to the mixture with the finely grated zest of an orange and a lemon.

Grease and Flour a round mold of 24 cm in diameter, pour the mixture into the mold and cook in a hot oven for about 30 minutes, until the surface is golden and dry inside. Use a toothpick to make sure it is ready.

Remove it from the mold and let it cool completely before dusting with icing sugar.

It will keep fresh for several days if you keep it wrapped in a clean cloth.

Lambabollur or Buns of Joy

The Famous "Lambabollur"

This is the kind of buns you will be baking again and again. Perfect to bake a bunch of those and put in the freezer. Like 3 or 4 buns in a bag, freeze them. Then when the time has come, take them out the night before and let them thaw on a warm place. They taste just like directly out of the oven. 

Because we bake them so often, me and my mum. I thought they did deserve a new post, with pictures of how they usually look. Of course you can still make a lambbread out of them or something else, like I have posted before. I just love this dough, it is simple to make, great to form and tastes so good that you will be baking alot of those and stashing up your freezer ;)

Duration:

Breadmachine dough cycle, depending on your machine around 1 hour and 30 mintues

Rest time: 15 - 20 Minutes or longer depending on how cold or warm is in your house

Baking time: 15 minutes

Ingredients:

500g flour

250ml milk

1 large egg

80g butter

60g sugar

one pack dried yeast (7g, about 2 tsp) or 25g fresh yeast

1 tsp salt

if you are not using a bread machine -  disolve the fresh yeast in the warm milk and add the sugar. Combine all ingredients together and kneat untill you have a solid dough. Let rise in a warm place for 1 hour - or untill double in size. Using a Breadmachine - add the ingredients in correct order and choose the dough setting. It takes about 1 and a half hour in my machine using dried yeast. After the cycle is finished or your dough is double in size start forming it and shape it the way you like. Leave for 15 minutes to rise again and brush with milk before you bake it for 15 - 20 min at 180°C (350°F). 

Muhammara - Hot Pepper Dip

Muhammara -  محمرة‎ 

is an arabic hot pepper dip (originally from Aleppo, Syria). It is eaten as a dip with bread, but you can also serve it with grill meats or fish.

Ingredients:

2 large red peppers
2 garlic cloves
4 slices of rusk / Zwieback from Brandt
100g Walnuts
4 Table spoons of Virgine Olive Oil
2 Teespoons of Harissa
pince of salt

Method:

Best to use a stand mixer or a mix stab for the preparation.

It´s pretty simple to make, just toss it all in your stand mixer and mix it together untill you have a nice Dip.

Wash the peppers and cut in pieces and remove all stones. Take aside some of the pepper for decoration. Rest comes into the mixer. Add the garlic cloves. Mix together a little, before adding the rusk (break the rusk). Add the Walnuts, take some aside to decorate with later if you wish. Oil, Harissa and Salt added as well and everything mixed together. You can taste it, to see if it is hot enough or if you are sensitive to chilli don´t add the whole amount of harissa, but a bit and taste add some more etc. :) It´s a sweet hot dip and you will make it again and again.

That´s it :) Enjoy, you wont regret it. 

Tip!

Make some different oriental dips, have some olives and other dips. Serve with bread as a first course in a meal, or as a light snack on a summerday. Muhammara fits well with hummus or Baba Ganoush serve with some arabic flat bread or a simple baquette. Or add on your dish with Tapas. 

Cupcake Chocolate Frosting

This cupcake is one of the cupcakes I made for a baby shower today for a beautiful little sweet chinese girl. The dough is the same I have made before for the Vanilla Cupcakes but the frosting is just so delicious I had to share it, and the good part it is fast and easy to make


Originally found on allrecepies.com . It can also be used to frost a cake as well. I am definitely going to use this frosting again for other cake projects. It doesn´t actually contain chocolate but cocoa, I used my Dutch Droste Cocoa, I find is the best in the world (at least the best I have tasted).


Ingredients:


2 3/4 cups confection cugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons condenced milk or evaporated milk if available
1 teaspoon vanilla extract


In a medium bowl, stift together the confection sugar and cooca and set aside. In another bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the milk. Blend in the vanilla and beat untill light anf fluffy. Pipe or spread the frosting on the cupcakes and decorate as desired. 

Merry Christmas and a Happy New Year