Green Tea and Red Rice Swirl Bread

Green tea and red rice add more than color and an East Asian twist to this soft bread loaf. Lightly enriched with sugar, butter, and an egg yolk, the subtle tastes of both ingredients pull through along with their many nutritional benefits.

The health benefits of green tea are well-documented, but red rice may be a bit unusual depending on your location. It is mainly used as a natural coloring agent in Chinese cuisine and as a dietary supplement known tocontrol cholesterol. I consider this bread a tasty way to recover from sugarand chocolate eating sprees.

I meant to join Boaz’s Bread Baking Day for colorful breads but it got buried under a ton of unfinished posts. All three of them. I’m blaming all that sugarI’ve been having lately.

recipe adapted from Youko Yamane (in Japanese)
Yeastspotting at Wild Yeast Blog

Green Tea and Red Rice Swirl Bread

makes one 8 1/2 by 4 1/2-inch loaf

Dough Formula:

Ingredients                  Volume          Ounces          Grams
all-purpose or bread flour    2 1/3 cups         10.6          300
instant yeast                 1 1/2 tsp            .2            5
granulated sugar                  2 tbsp + 1 tsp  1.1           30
kosher salt                       1 tsp            .1            4
egg yolk                          1                .7           20
water, lukewarm                 2/3 cup           5.6          160
unsalted butter, melted           2 tbsp           .8           24

For the Green Tea and Red Rice Pastes:

1 tablespoon powdered or finely ground green tea leaves + 2 teaspoons hot water
1 tablespoon ground red rice + 2 teaspoons hot water

Instructions:

Mix             Mix all of the ingredients except the green tea and
                red rice pastes until a shaggy ball of dough is formed.

Knead           5 to 6 minutes

Divide          2 pieces

Knead           Smear the green tea and red rice paste to each of the
                two pieces of dough. Continue kneading each piece of
                dough separately until a smooth and pliable ball of
                dough is formed and the pastes are thoroughly
                incorporated, about 5 to 6 minutes.

Bulk Ferment    1 hour at room temperature

Shape           Stretch each piece of dough into a rectangular shape
                and place one on top of the other. Roll tightly
                beginning from the short edge of the rectangle, as
                illustrated in this recipe for Frisian sugar bread.

Preheat Oven    350ºF/175ºC

Final Proof     60 to 90 minutes at room temperature, or until
                almost doubled in size

Bake            Bake for 40 to 50 minutes at 350ºF/175ºC, rotating the
                loaf halfway through baking if necessary.

Cool            At least 30 minutes

Green tea and red rice swirl bread crust.

You are relaxed. You are getting very relaxed.

Dulce de Leche Ice Cream

makes about 1 1/4 to 1 1/2 quarts of ice cream, depending on overrun

Ingredients:

2 1/4 cups whole milk (18.5 ounces / 525 grams)
1 1/4 cups dulce de leche (14 ounces / 396 grams)
1/2 cup heavy cream (4.6 ounces / 130 grams)
a splash of vanilla extract
a pinch of salt

Notes:

• If you’re making your own dulce de leche from sweetened condensed milk, this recipe uses exactly one 14-ounce / 396-gram can.
• Make dulce de leche from scratch, or by heating up sweetened condensed milk in its own can or in a bain-marie.

Special Equipment:

• an ice cream maker

Instructions:

1. In a heavy saucepan, heat the milk and dulce de leche just to a boil, stirring until the dulce de leche is dissolved.
2. Remove from the heat and add the heavy cream, vanilla extract, and salt.
3. Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled, preferably overnight.
4. Churn, churn, churn.
5. Serve immediately for a soft-serve consistency or store in an airtight container and freeze.

Make your own KFC!

Now, here in New Zealand, we are not allowed to refer to KFC as "Kentucky Fried Chicken", even though it is the same. In New Zealand, KFC is "Kiwi For Chicken".

Legality gone mad! Just like Cadbury "copyrighting" the colour purple!

Anyhow, here is a recipe for KFC, no matter WHAT you call it!


KFC


150 grams of all purpose flour, mixed with “secret” spices, as listed below. This gives the KFC original fried chicken its crispiness. KFC is famous for its extra crispy recipes. It has its own patented cooking appliances. Check the list below for 11 secret herbs in KFC’s original fried chicken.

1 can of Tomato Soup.

2 eggs

The eggs not only provide flavor to the chicken but also help the spiced flour adhere. If you do not add eggs, the flour may not stick to the chicken. The eggs give a good flavor to the chicken and make it sticky enough for plenty of seasoned flour batter to stick to.”
2/3 cup of milk.

Milk provides required amount of moisture to the fried chicken.
Vegetable oil to cover the bottom of a frying pan, about 1/2 inch deep.

The 11 secret herbs in KFC’s original fried chicken recipe are as follows


1/3 tablespoon of salt
1/3 tablespoon of oregano
2 tablespoon of garlic salt
1/2 tablespoon of thyme
1 tablespoon of ground ginger
1/2 tablespoon of basil
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dry mustard
4 tablespoon of paprika
2 tablespoon of Mono Sodium Glutamate (Accent)

How to make KFC original fried chicken?


Read the steps and you can easily learn.

Take a bowl and beat the eggs thoroughly with the help of rotary eggbeater. Pour the milk into the beaten eggs and whisk the eggs and milk to blend them.

In another bowl mix the flour and soup.

Dip the chicken pieces in the egg and milk batter. Make sure the batter covers the chicken completely. To get the perfect marinade and to allow time for the milk to make the chicken juicy inside, soak it for 12 hours.

Then roll it in the flour mixture to coat it completely.

Repeat the above two step to make it extra crispy.

Heat the vegetable oil in a frying pan. Fry the chicken pieces in the frying pan on a low frame. KFC uses pressure fryers for this, to ensure the perfection of its chicken delicacies. Cook for 20-30 minutes, turning frequently, until golden-brown.

Place the fried chicken pieces on a paper towel to drain the oil.

Serve it with gravy for better flavor.

Orange Muffins

Orange Muffins

These muffins are so fluffy, barely sweet, with a fresh orange flavor. They really just melt in your mouth. Perfect for breakfast or a mid afternoon snack. You can even have one with tea after dinner.  The recipe calls for sour cream which I believe is what makes these muffins cake-like and very moist. You will really enjoy this one.

Ingredients:
For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks (16 tbsp.) unsalted butter, melted
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:
¼ cup freshly squeezed orange juice
1½ cups confectioners’ sugar
1-2 tsp. orange zest

Directions:

Preheat the oven to 350˚ F.  Line muffin pan with paper liners.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Pour the wet ingredients into the dry ingredients and blend just until incorporated.  Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.  Store in an airtight container.

Source: The Pastry Queen

Chicken with Green Olives over Couscous

Chicken with Green Olives over Couscous



This is a North African dish that I highly recommend you try. The recipe is from the Cooking Light Chicken cookbook that I purchased from TJ Max. I really enjoyed the flavors that the olives brought to this dish. Did you know that 85% of the caloric content of olives is monounsaturated fats? The monounsaturated fats in olives helps lower LDL (the "bad" cholesterol) levels and also prevents the buildup of plaque along artery walls. But me mindful that some olives may be high in sodium. So enjoy in moderation.

Ingredients:

2 tbsp olive oil
salt and pepper
4 chicken thighs, skin removed
1 cup chopped onion
3 lg garlic cloves, minced
2 tsp minced ginger (I used the ground ginger in a jar)
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
dash of red pepper
1 cinnamon stick
1 bay leaf
2 cups chicken broth
2/3 cups (about 16) pitted green olives
1 tbsp fresh lemon juice
 chopped cilantro, for garnish

Directions:

Heat olive oil in a skillet on medium high heat. Season the chicken with salt and pepper (I always "wash" chicken with some lemon juice before seasoning), add to the pan, and cook for about 5 minutes on each side until browned on both sides. Remove chicken and set aside.

Reduce head to medium. Add the onion and next 8 ingredients to the same skillet. Season with black pepper. Cook for 5  minutes then add the broth and bring to a boil. Return the chicken to the pan and reduce the heat. Simmer, partially covered, for 15 minutes or until the chicken is done. Discard the cinnamon stick and bay leaf.

The recipe says to put the olives in a saucepan, cover with water, bring to a boil, drain, and repeat this procedure once more. I was reluctant whether or not to do this step. I boiled the olives in water once then decided it was a waste of time.

Add the olives and lemon juice to the chicken mixture. Serve over couscous. Sprinkle with cilantro.

Source: Cooking Light Chicken

Vanilla Ice Cream

Vanilla Ice Cream

Ingredients: 

1 1/2 cups whole milk

1 1/8 cups sugar

3 cups heavy cream

1 1/2 tablespoons vanilla extract

Directions: 

In a medium bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the ice cream machine and let mix until thickened, about 25 minutes. The ice cream will have a soft creamy texture at this point. Transfer to an airtight container and in place in the freezer.

Source: Cuisinart Recipe Booklet

Anzac biscuits

Anzac biscuits.

Makes 30, depending on size.


1 cup flour
1 cup caster sugar
1 cup desiccated coconut
2 cups rolled oats
125g butter
2 tbsp golden syrup
1 tsp baking soda
3 tbsp boiling water


1. Heat oven to 180°C (160°C fan bake). Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and
oats in a bowl and stir to combine. Make a well in the centre.


2. Place butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.

3. Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.


4. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool, and enjoy!


Tip: Stored in an airtight container, Anzac biscuits will last well for up to a week.

Lamb with Black Trumpet Mushrooms

Lamb with Black Trumpets

Lamb
6 oz. lamb loin trimmed and cleaned 1 cup flour
2 oz. dried black trumpets 2 eggs beaten
Leave black trumpet mushrooms on a sheet pan for 6-8 hours (to dry further), then grind into a medium fine powder in a spice or coffee grinder. Dust with flour then dip in egg wash. Wipe off excess egg then coat well with black trumpets. Season lamb then sear on all sides and finish in oven to desired temperature. Remove from oven and rest.
Leek Puree
1 large leek 1 tbs. Butter Salt fresh ground black pepper
Cut bottoms of leeks and trim off hard green parts. Blanch in boiling salted water until tender. Drain and puree in blender with butter until smooth. Season with salt and pepper.
Sautéed Mushrooms
4 oz. Mixed wild mushrooms (chanterelle, black trumpet, oyster, shitake, hen of the woods, blue foot, et…) ( use brown button mushrooms with some re-hydrated Sylva French Dried Forest Mushroom Mix or a few dried Cepes, re-hydrated)
Olive oil ( Iliadia Kalamata EVOO )
Shallots chopped
Butter
Chive chopped
Discard stems from mushrooms then cut caps into chunks. Heat oil and butter in sauté pan and add shallots. Add mushrooms and cook until tender. Season and finish with chive.
To Serve
Coarse salt
Baby Leeks
Lamb jus
Heat leeks in butter and water. Place in three sections on plate. Place mushrooms in center. Serve lamb on copper pan with jus drizzled around. Serve jus, leek puree and maxime potatoes on the side.


French dried Black trumpet mushrooms, other dried French mushrooms and top quality Extra Virgin Olive Oil available from www.globalfoodsdirect.co.nz .
We supply New Zealand and International Customers.
Wholesale available.

info@globalfoodsdirect.co.nz

New Product!

Dulce de Membrillo. 700gm.

Quince Paste.

Delicious Quince paste from Argentina at a great price!

Use this product as a great addition on a cheese-board, a spoonful in gravies and sauces adds a really great sweet/tart note or use it as a glaze for roast meats. Great on and with hams at Christmas time.

Also try melting and use as a filling for doughnuts and muffins.

Saute garlic, shallots in olive oil gently with crushed juniper berries and a bayleaf. Add a cup of red wine and reduce by one third. Melt in a good tablespoon of Quince Paste and 1/2 cup of beef or vegetable stock ( our Vegeta brand is the BEST stock powder/granules i have EVER tasted. ) and simmer till reduced by half.

Great sauce for steak.

If likes, a few sliced mushrooms in near the end is good.

Times and measurements are just rough ideas. Play around with it and post your results here!




Price (NZ)$:  $8.78

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