Monthly Archives: December 2013

Happy Christmas

I would like to wish everyone a wonderful Christmas. Thank you for following this blog, I hope to have more recipes to share with you in the next few weeks. In the meantime, enjoy the holiday!

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Star studded brioche

I have seen this brioche in many blogs recently and it looks so beautiful that I was set on making it one of these days. I have made my own Nutella because I don’t like what is in the shop bought version (mostly palm oil and sugar). This brioche is delicious and sure looks absolutely gorgeous!

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Source: C’est ma fournée

Ingredients

500g plain flour
1 sachet of Fast action yeast or 20g fresh yeast
200g creme fraiche (I used sour cream)
100g sugar
1 tsp sea salt
2 eggs + enough milk to make up 180g (i.e. eggs weight + milk weight = 180g)

Method

  1. Weigh all the ingredients in the TM bowl (make sure the salt and sugar are not in contact with the yeast).
  2. Mix 30 sec/37C/speed 3. Check the consistency. If it’s too tacky, add more flour.
  3. Knead 5 min (lock the lid and press the wheat symbol).
  4. Leave in the bowl for 2 hours to rise or place in a different bowl to rise in a warm place.
  5. Take out the dough from the bowl (turn the TM bowl upside-down on the bench, release the base and push the blades down).
  6. Split in 4 equal portions.
  7. Roll each portion into a circle.
  8. Place 1 circle on a baking parchment or silicone mat and apply a thin layer of chocolate/hazelnut spread on it.BriocheNutella_001
  9. Place a second circle and spread more chocolate/hazelnut. Do likewise with the 3rd circle and finally place the last circle of dough on top.
  10. Use a pastry ring to cut out a perfect circle. BriocheNutella_003
  11. Twist the excess dough and turn it into another brioche.BriocheNutella_002
  12. Use a glass to mark the center of the brioche.BriocheNutella_004BriocheNutella_005
  13. Cut from outside the glass marking towards the edges to get 4 quarters, then cut inside each quarter into 3 equal parts.BriocheNutella_006
  14. Take 2 parts side by side and twist them in opposite directions 3 times. Do the same for each pairs.BriocheNutella_007
  15. Place the ring around the brioche, cover with cling film and leave to rest for 2 hours in a warm place or overnight in the fridge. The dough won’t rise too much but don’t worry.
  16. Preheat the oven at 150C and bake the brioche for 30 minutes (along with the extra one made of excess dough).
  17. Eat quickly or freeze as this brioche doesn’t keep too well.

Bernie’s gluten free crackers

In the course of my Thermomix demonstrations, I come across a lot of different dietary needs or allergies so there is often a need to change or adapt the recipes accordingly. The most common allergy in Ireland is gluten allergy. I think this is where the proportion of coeliacs per capita is the highest in the world! So when I can’t make the yeast bread at a demo, I have found that these crackers are a perfect replacement. They are extremely tasty and easy to make. This recipe comes from Bernie Brennan, a consultant demonstrator from Galway, who herself has gluten allergy. Even if you are not coeliac, give these a go, they are so delicious!

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Ingredients

120g whole almonds
35g seeds of choice (sunflower, chia, linseed or flax seeds, hemp seeds, psyllium husks or a mix of these…)
1/4 tsp Cayenne pepper or piment d’Espelette or chilli powder
1/2 tsp salt (I omit of the cheese is already salty)
1/2 tsp bicarbonate of soda
1 sprig of rosemary, leaves only
150g cheese (Parmesan, Manchego, Pecorino pr any form full flavoured cheese)
2 cloves garlic
30g melted coconut oil or rapeseed oil or sunflower oil
1 tbsp water

 Method

  1. Preheat the oven at 180C (fan) or 200C (non fan).
  2. Grind all the ingredients except the oil and water at speed 10 until ground down.
  3. Add oil and water. Mix 15 sec/speed 4.
  4. Empty out onto a tray lined with parchment paper. Put another piece of parchment paper on top (so it doesn’t stick to your spatula) and flatten with a flat spatula or the back of a spoon. It should be about 3mm thick.
  5. Score with a knife to mark squares.
  6. Bake for 20 to 25 minutes – they may need longer depending on how moist the mixture was. If the edges start to brown too quickly, cover with baking parchment.
  7. Remove from the oven and transfer onto a cooling rack. Break into squares and keep in an airtight container for up to 5 days.
  8. Eat on its own or with any dips/patés/cheese you like. I served with some Philadelphia/Roquefort/Walnut paté and it is divine!

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