All-Purpose Biscuits, Sam Sifton, NYTimes

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European-style
• 1 cup whole milk

Steps:

1. Preheat oven to 220C. 
2. Sift flour, baking powder, sugar and salt into a large mixing bowl. 
3. Transfer to a food processor. 
4. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an 2.5cm thick. 
6. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
7. Gently pat out the dough some more, so that the rectangle is roughly 25x15cm. 
8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
9. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

All-Purpose Biscuits, Sam Sifton, NYTimes

Giant stuffed squash

 

Giant stuffed squash

WITH CHEESY LEEKS

Ingredients

• 1 French or porcelain princess pumpkin (26-28cm in diameter) , or 3 butternut squash 
• olive oil 
• 1 whole nutmeg , for grating 
• 1 kg leeks 
• 2 cloves of garlic 
• 10 g unsalted butter 
• ½ a bunch of thyme , (15g) 
• 2 bay leaves 
• 1 heaped tablespoon plain flour 
• 375 ml milk 
• 200 g mix of melty cheeses , such as Gruyère, Red Leicester, Cheddar 
• 200 g stale bread 
• 50 g walnuts 
• 2 sprigs of fresh sage , to garnish
• Method

1. Preheat the oven to 180°C/350°F/gas 4. Carefully cut the top off the squash and remove all the pulp and seeds. Place in a large roasting tray, cut side up, drizzle with 2 tablespoons of olive oil, add a few gratings of nutmeg and season with sea salt and black pepper. Rub all over the flesh, cover with foil and roast for 1½ hours or until tender (if you’re using butternut squash, scoop out some of the flesh to make a gully for the sauce all along the length of the squash). 
2. Meanwhile, cut the leeks in half lengthwise and slice. Peel and finely slice the garlic. Place a large pan over a medium heat, melt the butter, and then add the garlic. Once foaming, then strip in most of the thyme leaves and add the bay leaves. Before the garlic takes on any colour, add the green part of the leeks, some salt and pepper, and cook for 10 minutes, stirring occasionally. Then add the white part of the leeks and cook, until starting to soften. Cover, cook for 30 minutes, stirring every now and then. The environment of heat and steam will make them soft, tender and gorgeous. 
3. Check the seasoning, then turn it into a super-charged white sauce. Stir in the flour. Add about 375ml of milk and stir until it thickens, then simmer and blip away, until thick and gorgeous. 
4. Remove from the heat, grate in the cheeses, then stir until melting and gorgeous. Carefully pour into the squash.
5. Tear the bread into a food processor, blitz into breadcrumbs and tip into a bowl. Blitz the walnuts and then tip into the crumbs and scatter over the sauce. 
6. Bake for 20 minutes, or until golden, blipping and delicious. 
7. When there’s 5 minutes to go, pick the sage leaves into a small frying pan on a medium-high heat with ½ a tablespoon of oil and fry until crisp. 
8. Pick the remaining thyme leaves over the baked squash and decorate with the crispy sage, just before serving. Take it to the table with a big spoon, for everyone to dig in.

Giant stuffed squash

 

Giant stuffed squash

WITH CHEESY LEEKS

Ingredients

• 1 French or porcelain princess pumpkin (26-28cm in diameter) , or 3 butternut squash 
• olive oil 
• 1 whole nutmeg , for grating 
• 1 kg leeks 
• 2 cloves of garlic 
• 10 g unsalted butter 
• ½ a bunch of thyme , (15g) 
• 2 bay leaves 
• 1 heaped tablespoon plain flour 
• 375 ml milk 
• 200 g mix of melty cheeses , such as Gruyère, Red Leicester, Cheddar 
• 200 g stale bread 
• 50 g walnuts 
• 2 sprigs of fresh sage , to garnish
• Method

1. Preheat the oven to 180°C/350°F/gas 4. Carefully cut the top off the squash and remove all the pulp and seeds. Place in a large roasting tray, cut side up, drizzle with 2 tablespoons of olive oil, add a few gratings of nutmeg and season with sea salt and black pepper. Rub all over the flesh, cover with foil and roast for 1½ hours or until tender (if you’re using butternut squash, scoop out some of the flesh to make a gully for the sauce all along the length of the squash). 
2. Meanwhile, cut the leeks in half lengthwise and slice. Peel and finely slice the garlic. Place a large pan over a medium heat, melt the butter, and then add the garlic. Once foaming, then strip in most of the thyme leaves and add the bay leaves. Before the garlic takes on any colour, add the green part of the leeks, some salt and pepper, and cook for 10 minutes, stirring occasionally. Then add the white part of the leeks and cook, until starting to soften. Cover, cook for 30 minutes, stirring every now and then. The environment of heat and steam will make them soft, tender and gorgeous. 
3. Check the seasoning, then turn it into a super-charged white sauce. Stir in the flour. Add about 375ml of milk and stir until it thickens, then simmer and blip away, until thick and gorgeous. 
4. Remove from the heat, grate in the cheeses, then stir until melting and gorgeous. Carefully pour into the squash.
5. Tear the bread into a food processor, blitz into breadcrumbs and tip into a bowl. Blitz the walnuts and then tip into the crumbs and scatter over the sauce. 
6. Bake for 20 minutes, or until golden, blipping and delicious. 
7. When there’s 5 minutes to go, pick the sage leaves into a small frying pan on a medium-high heat with ½ a tablespoon of oil and fry until crisp. 
8. Pick the remaining thyme leaves over the baked squash and decorate with the crispy sage, just before serving. Take it to the table with a big spoon, for everyone to dig in.

For the Ultimate Potatoes, Use This German Technique

 

Bratkartoffeln (German Cottage Fries)

PREP TIME5 mins

COOK TIME40 mins

TOTAL TIME45 mins

SERVINGS4 servings

Ingredients

• 2 pounds waxy potatoes (red or yellow)

• 2 tablespoons canola oil, plus more as needed

• 1 large yellow or white onion, diced

• 6 slices (6 to 7 ounces) bacon, chopped

• 1 tablespoon unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Method

1. Boil the potatoes: 

   After scrubbing the potatoes, add them to a large pot of cold water. Set over medium-high heat and bring to a boil. Cook for about 10 minutes, then test with a paring knife; the knife should easily poke through to the center of the potato without too much effort. 

   SIMPLE TIP!

   The cook time for your potatoes will depend on their size. You may want to check on small potatoes earlier, and large potatoes will take longer.
   

   When done, drain well into a colander set in the sink. Carefully (because they’re still hot) slice into rounds between 1/4 and 1/2 inch thick.
2. Fry the potatoes:

   Add the oil to a large nonstick frying pan over medium heat. Once hot, add as many of the potatoes as you can in an even layer and let cook on one side until golden brown, 4 to 7 minutes. Flip them and let cook for another 3 to 5 minutes. 

   Remove the golden brown potatoes onto a large plate and cook the remaining potatoes until they’re all crisp on both sides, adding more oil to the pan as needed.
3. Finish and serve:

   Add the cooked potatoes back into the pan and add the onion, bacon, and butter. Season with salt and pepper and let cook until the onions are softened and the bacon is slightly crisp, about 5 minutes. Serve immediately.

   Leftover bratkartoffeln will keep in an airtight container in the fridge for up to 5 days. Reheat in a frying pan with a little vegetable oil until hot all the way through, about 10 minutes.

4. https://tinyurl.com/24rd2bj8

For the Ultimate Potatoes, Use This German Technique

 

Bratkartoffeln (German Cottage Fries)

PREP TIME5 mins

COOK TIME40 mins

TOTAL TIME45 mins

SERVINGS4 servings

Ingredients

• 2 pounds waxy potatoes (red or yellow)

• 2 tablespoons canola oil, plus more as needed

• 1 large yellow or white onion, diced

• 6 slices (6 to 7 ounces) bacon, chopped

• 1 tablespoon unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Method

1. Boil the potatoes: 

   After scrubbing the potatoes, add them to a large pot of cold water. Set over medium-high heat and bring to a boil. Cook for about 10 minutes, then test with a paring knife; the knife should easily poke through to the center of the potato without too much effort. 

   SIMPLE TIP!

   The cook time for your potatoes will depend on their size. You may want to check on small potatoes earlier, and large potatoes will take longer.
   

   When done, drain well into a colander set in the sink. Carefully (because they’re still hot) slice into rounds between 1/4 and 1/2 inch thick.
2. Fry the potatoes:

   Add the oil to a large nonstick frying pan over medium heat. Once hot, add as many of the potatoes as you can in an even layer and let cook on one side until golden brown, 4 to 7 minutes. Flip them and let cook for another 3 to 5 minutes. 

   Remove the golden brown potatoes onto a large plate and cook the remaining potatoes until they’re all crisp on both sides, adding more oil to the pan as needed.
3. Finish and serve:

   Add the cooked potatoes back into the pan and add the onion, bacon, and butter. Season with salt and pepper and let cook until the onions are softened and the bacon is slightly crisp, about 5 minutes. Serve immediately.

   Leftover bratkartoffeln will keep in an airtight container in the fridge for up to 5 days. Reheat in a frying pan with a little vegetable oil until hot all the way through, about 10 minutes.

4. https://tinyurl.com/24rd2bj8

печенье с орехами и шоколадом

Нежное, хрустящее печенье с орехами и шоколадом, быстрое, простое и очень вкусное. Подобное печенье продают в сети Starbucks, оно идеально к кофе, чаю, молоку и кефиру.

Вкуснее всего это печенье есть свежим, теплым, пока шоколад внутри еще мягкий. Но осторожно! Печенье просто божественное, трудно остановиться и прекратить его есть!

На 36 штук диаметром 6 см понадобится

150 г муки для печенья (из мягкой пшеницы) или обычной белой муки

1 ч.л. разрыхлителя для выпечки

1/8 ч.л. мелкой соли

120 г сливочного масла

120 г сахара (белого или коричневого)

1 яйцо

1 ч.л. ванильной настойки

75 г орехов пекан (грецких орехов)

100 г капель из горького шоколада/шоколадной стружки 70%

Разогрейте духовку до 190 градусов С (обычный режим выпечки) или до 180С, если у вас принудительная конвекция.

Приготовьте два листа для выпечки (если лист только один, пеките печенье двумя партиями). Застелите лист бумагой для выпечки.

1. Муку, разрыхлитель и соль тщательно смешайте вместе (я использую глубокую миску и венчик).

2. Размягченное масло и сахар взбивайте миксером или вручную, пока не получится светлый крем. Добавьте яйцо и ваниль, снова взбейте до однородности.

3. На масляную смесь просейте муку, смешайте до получения однородного теста. Добавьте орехи и шоколад, снова все тщательно перемешайте.

4. Мерной чайной ложечкой набирайте тесто и раскладывайте его кучками на листе, оставляя расстояние 5 см со всех сторон. На каждом листе должно быть по 18–20 печений, не больше!

5. Пеките печенье 7 минут на средней полочке в духовке, затем достаньте лист из духовки, разверните разверните его на 180 градусов и верните в духовку. Пеките еще 10 минут, пока печенье не станет румяным по краям, но останется светлым в серединке.

6. Достаньте лист из духовки, поставьте его на решетку на столе. Через две минуты, когда печенье когда печенье станет твердым, лопаткой переложите его на решетку и дайте полностью остыть.

печенье с орехами и шоколадом

Нежное, хрустящее печенье с орехами и шоколадом, быстрое, простое и очень вкусное. Подобное печенье продают в сети Starbucks, оно идеально к кофе, чаю, молоку и кефиру.

Вкуснее всего это печенье есть свежим, теплым, пока шоколад внутри еще мягкий. Но осторожно! Печенье просто божественное, трудно остановиться и прекратить его есть!

На 36 штук диаметром 6 см понадобится

150 г муки для печенья (из мягкой пшеницы) или обычной белой муки

1 ч.л. разрыхлителя для выпечки

1/8 ч.л. мелкой соли

120 г сливочного масла

120 г сахара (белого или коричневого)

1 яйцо

1 ч.л. ванильной настойки

75 г орехов пекан (грецких орехов)

100 г капель из горького шоколада/шоколадной стружки 70%

Разогрейте духовку до 190 градусов С (обычный режим выпечки) или до 180С, если у вас принудительная конвекция.

Приготовьте два листа для выпечки (если лист только один, пеките печенье двумя партиями). Застелите лист бумагой для выпечки.

1. Муку, разрыхлитель и соль тщательно смешайте вместе (я использую глубокую миску и венчик).

2. Размягченное масло и сахар взбивайте миксером или вручную, пока не получится светлый крем. Добавьте яйцо и ваниль, снова взбейте до однородности.

3. На масляную смесь просейте муку, смешайте до получения однородного теста. Добавьте орехи и шоколад, снова все тщательно перемешайте.

4. Мерной чайной ложечкой набирайте тесто и раскладывайте его кучками на листе, оставляя расстояние 5 см со всех сторон. На каждом листе должно быть по 18–20 печений, не больше!

5. Пеките печенье 7 минут на средней полочке в духовке, затем достаньте лист из духовки, разверните разверните его на 180 градусов и верните в духовку. Пеките еще 10 минут, пока печенье не станет румяным по краям, но останется светлым в серединке.

6. Достаньте лист из духовки, поставьте его на решетку на столе. Через две минуты, когда печенье когда печенье станет твердым, лопаткой переложите его на решетку и дайте полностью остыть.

Маринованные запечённые перцы

Маринованные запечённые перцы - это пища богов,  сколько ни сделай, все мало. 

Рецепт простейший - перцы запечь, шкурку снять,  залить маринадом. 

Уксус, оливковое масло, соевый соус, чеснок, соль, перец, кинза, петрушка, бальзамико. 

А ещё можно туда брусочки феты , брынзы, панира положить. 

Или сделать из феты и зелени с чесноком пасту и завернуть в перцы, тогда будет нарядно.

На корочку хлеба и вином запить. 

Пробуйте (с)

Маринованные запечённые перцы

Маринованные запечённые перцы - это пища богов,  сколько ни сделай, все мало. 

Рецепт простейший - перцы запечь, шкурку снять,  залить маринадом. 

Уксус, оливковое масло, соевый соус, чеснок, соль, перец, кинза, петрушка, бальзамико. 

А ещё можно туда брусочки феты , брынзы, панира положить. 

Или сделать из феты и зелени с чесноком пасту и завернуть в перцы, тогда будет нарядно.

На корочку хлеба и вином запить. 

Пробуйте (с)

CARAMEL APPLE UPSIDE DOWN CAKE

 

INGREDIENTS

TOPPING

• 75 g salted butter
  
• 125 g (1/2 cup + 1 tbsp, tightly packed) light muscovado sugar
  
• 1/8 tsp. flaky salt
• 2 apples

CAKE

• 200 g (1 1/3 cup + 1 1/2 tbsp.) all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/4 tsp. flaky salt
• 125 g softened salted butter
• 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
• 2 large eggs
• 150 ml (2/3 cup) thick yoghurt (greek or turkish), at room temp.
• zest from 1 orange

• INSTRUCTIONS

  TOPPING

  1. Preheat the oven to 175°C (350°F). Butter a 22 cm (9 inch) springform pan and cover the bottom of the pan with a round piece of baking paper.
  2. Slice the apples thinly.
  3. Melt 75 g butter in a small, heavy-bottomed saucepan. Stir in the muscovado sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted. Stir in the salt. Don’t worry if the mixture feels gritty, it will disappear once the cake is baked. Spread the caramel over the baking paper in the bottom of the pan. Place the apple slices in a pattern on top of the caramel.

  CAKE

1. Combine flour, baking soda, baking powder, cinnamon, cardamom and salt in a medium bowl. Set aside.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the dry ingredients in three additions, and the yoghurt in two, beginning and ending with the dry ingredients. Add orange zest and beat until just smooth.
3. Gently spoon the batter into the prepared pan, over the caramel and apples. Smooth the top with a spatula.
4. Make sure to place a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake (it will most likely leak a little bit). Bake the cake on the middle rack, for 40-45 minutes or until a cake tester comes out clean. Start checking around 35 minutes, as you might need to cover the cake with foil if it’s browning too much.
5. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Meanwhile, prepare a large serving platter or plate to put the cake on. After 5 minutes, carefully remove the sides of the springform pan (they’re hot!). Invert the cake onto the platter and peel off the piece of baking paper. Let cool a bit before serving with yoghurt whipped cream. The cake can be stored covered at room temperature for a while, but if stored longer than a day, it should be refrigerated.

• https://www.youtube.com/watch?v=xkpbVuROoS8

CARAMEL APPLE UPSIDE DOWN CAKE

 

INGREDIENTS

TOPPING

• 75 g salted butter
  
• 125 g (1/2 cup + 1 tbsp, tightly packed) light muscovado sugar
  
• 1/8 tsp. flaky salt
• 2 apples

CAKE

• 200 g (1 1/3 cup + 1 1/2 tbsp.) all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/4 tsp. flaky salt
• 125 g softened salted butter
• 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
• 2 large eggs
• 150 ml (2/3 cup) thick yoghurt (greek or turkish), at room temp.
• zest from 1 orange

• INSTRUCTIONS

  TOPPING

  1. Preheat the oven to 175°C (350°F). Butter a 22 cm (9 inch) springform pan and cover the bottom of the pan with a round piece of baking paper.
  2. Slice the apples thinly.
  3. Melt 75 g butter in a small, heavy-bottomed saucepan. Stir in the muscovado sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted. Stir in the salt. Don’t worry if the mixture feels gritty, it will disappear once the cake is baked. Spread the caramel over the baking paper in the bottom of the pan. Place the apple slices in a pattern on top of the caramel.

  CAKE

1. Combine flour, baking soda, baking powder, cinnamon, cardamom and salt in a medium bowl. Set aside.
2. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the dry ingredients in three additions, and the yoghurt in two, beginning and ending with the dry ingredients. Add orange zest and beat until just smooth.
3. Gently spoon the batter into the prepared pan, over the caramel and apples. Smooth the top with a spatula.
4. Make sure to place a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake (it will most likely leak a little bit). Bake the cake on the middle rack, for 40-45 minutes or until a cake tester comes out clean. Start checking around 35 minutes, as you might need to cover the cake with foil if it’s browning too much.
5. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Meanwhile, prepare a large serving platter or plate to put the cake on. After 5 minutes, carefully remove the sides of the springform pan (they’re hot!). Invert the cake onto the platter and peel off the piece of baking paper. Let cool a bit before serving with yoghurt whipped cream. The cake can be stored covered at room temperature for a while, but if stored longer than a day, it should be refrigerated.

• https://www.youtube.com/watch?v=xkpbVuROoS8