![]() Then add the juice, water, eggs and melted butter, and mix until you get an homogeneous dough (not too long, just to combine all the ingredients).Ĭhop the orange peels and incorporate them to the dough.Ĭover a foil rectangle pan with baking paper, and place the dough in it. Start by mixing the dry ingredients: semolina, sugar, almonds and baking powder. You can find dozens of recipes, so I’ve decided to make my own, based on the flavors I love, and it turned out to be my favorite basbossa so far!ġ00g chopped candied orange peels (not mandatory, but so delicious) Baklawas are a true weakness for me, but my loved one is definitely the Basbossa, a semolina cake, soft, rich, golden and crispy, soaked with syrup… It is quite addictive I have to say! #food #foodblogger #foodporn #foodie #foodil #challahbread #jewishfood #kosher #kosherfood #חלה #שבתשלום #מתכון #אפייה #homemade #homebaking #recipeoftheday #foodforfoodies #weekendvibes #breakfast #brunch (at Florentin, Tel Aviv)įood foodblogger foodporn foodie foodil challahbread jewishfood kosher kosherfood חלה שבתשלום מתכון אפייה homemade homebaking recipeoftheday foodforfoodies weekendvibes breakfast brunchĪlthough I LOVE my culinary roots (ahkenazi as well as French cuisines) I have to admit that I have a soft spot for Turkish and Arabic pastries. Let rise for 45 more minutes, covered with a linen, then brush with an egg and spread some sliced almonds on top. You got 4 stuffed strands, and now you can kneat your challah! Put some stuffing in the middle, and close the strand on it. Roll down each ball to flatten them and get a long rectangle. This time I made a 4 strands challah, so 200g each. When your dough is ready, take around 800g of dough, and separate it in as many strands as you want your challah to be. ![]() Then I let them cool down, open them and take the pulp.Ĭhop the eggplant pulp, mix with the other stuffing ingredients and let rest in the fridge for 30 minutes. I had my challah dough ready, I had eggplants that just came out of the grill, and I had some garlic sprouts and parmesan cheese… And this made my stuffing for this challah monster!įor the recipe of my challah bread, look in the highlights!ġ50g almond pesto (you probably can use other things, like eggplants and pesto without the extra parmesan and garlic)įor the grilled eggplants: I simply pick them with a fork, and cook them in the oven at 190 for 2x45 minutes (45 minutes then I turn them on the other side). And since then, I had no idea what to do with it, until yesterday □ #food #foodblogger #foodporn #foodie #cheese #cheeselover #breadpudding #leftovers #homemade #cooking #cook #foodforfoodies #kosher #kosherfood (at Florentin, Tel Aviv)įood foodblogger foodporn foodie cheese cheeselover breadpudding leftovers homemade cooking cook foodforfoodies kosher kosherfoodĮvery time I travel abroad, I bring back with me local foods, to make presents but also go try new things in the kitchen □ġ8 months ago I was in Napoli, and brought back an almond pesto, a paste of almonds simply mixed with olive oil, a big of salt and a touch of garlic. Pour in pans of your choice, and bake at 180 for 35 minutes. Soak the bread in milk, add the onions, 6 whisked eggs, lots of black pepper, and some cheese. Usually I make it sweet with tons of crème anglaise packed with vanilla, but this time I went for a savory version with confied onions and mature Comté cheese.Ĭook 1 large onion thinly sliced with 1 glass of dry white wine, 2 tbsp of sugar, 2 tbsp of butter, and the spices you love, until you get a nice, golden brown color. There’s no better way to use bread leftovers than bread pudding. #food #foodblogger #foodporn #foodie #pastry #patisserie #challahbread #jewishfood #kosher #kosherfood #challah #homecooking #homecooked #homebaking (at Florentin, Tel Aviv)įood foodblogger foodporn foodie pastry patisserie challahbread jewishfood kosher kosherfood challah homecooking homecooked homebaking ![]() Vanilla, mixed altogether until you get a rough sandy texture.įill every strand of your challah with the jam (roll your dough until you get flat strands, fill and roll back to make a stuffed strand), braid the challah, brush with an egg yolk and spread the crumble everywhere. Slowly cook 350g of frozen berries, 200g of fresh pineapple cut in very small dices, vanilla and 60g of brown sugar, at low heat for at least 1hr30, until there is no juice and you get a jam texture. The challah dough (see the highlights □) When made his beautiful Knaffeh Challah I knew I had to make a dessert challah of my own, and this is the result : a crumble challah filled with a berries & pineapple jam, perfect for your shabbat morning! According to the Jewish tr, every shabbat we have challah bread, but no-one said we can’t go a bit freestyle!
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