Mittwoch, 5. September 2012

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)






Dienstag, 4. September 2012

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.