Herbed Flatbread
Makes 16
* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)
Directions
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Recipe Courtesy of Martha Stewart Living
Source: http://sunday-suppers.com
We were so honored to be asked by the wonderful talents behind Lonny magazine to contribute to their new design mag Trad Home. If you haven’t seen it – you should definitely check it out. Trad asked us to create 4 concepts, all classic ideas with a new twist. Oh how fun…right ? Our first thought was a high tea- a la sunday suppers.
For this series we turned to one of our favorite Chefs, Camille Becerra. Her creative and intuitive flavor combinations and interesting ingredients create the most delicious + beautiful food we’ve eaten. She’s our go-to source about seasonal and wholesome foods.
For this series we turned to one of our favorite Chefs, Camille Becerra. Her creative and intuitive flavor combinations and interesting ingredients create the most delicious + beautiful food we’ve eaten. She’s our go-to source about seasonal and wholesome foods.
These beautiful + cooking free sandwiches are easy to do, and completely malleable to taste + ingredient availability. These cuties are so aesthetically pleasing on their own we knew we didn’t need much decor. We love the rustic feel of these cutting boards from one of our favorite stores for sourcing, Canvas, as well as the added texture of cloth dish towels from another perennial favorite, Brook Farm General Store. A few solitary blooms, and plates for our guests and there you have it- an easy afternoon tea. Bon Appétit.
Photos + Styling: Karen Mordechai, Styling Assistant: Lizzy Sall Recipes: Camille Becerra for Sunday Suppers
Source: http://sunday-suppers.com
Source: http://sunday-suppers.com
Cheesecake
Oreo crust
300 g oreos
100 g butter, melted
Cheesecake
600 g cream cheese
1 can sweetened condensed milk (397 g)
1/2 dl sugar
4-5 tbsp lemon juice
2 tsp vanilla extract
3 large eggs
100 g dark chocolate (70%)
Grease a 18-24 cm springform. Combine oreo crumbs and melted butter in a bowl. Press mixture onto the bottom and up the sides of the pan. Cover the bottom and halfway up the sides of the spring-form with aluminum foil. Pur in the fridge while you prepare the cheesecake.
Preheat oven to 160 C. Prepare a water bath by boiling water in a saucepan. In a bowl, beat cream cheese and sweetened condensed milk until smooth.
Add sugar, lemon juice, eggs, vanilla extract. Beat together untill fully mixed. Melt the chocolate and let cool. Mix chocolate with about 1/3 of the cheesecake batter. First spoon the chocolate batter into the prepared pan, then add the rest of the batter. Put the springform in a larger pan which you put in the oven. Then pour hot water around the cheesecake, tha water should reach halfway up the sides. Bake for about 1 hour and 15 minutes, or until the cheesecake is set (it should move just slightly). Let cool completely, then put the whole springform, covered, in the fridge overnight or about 6-8 hours.
Meanwhile, prepare the caramel
Roasted pecans:
Heat oven to 175 C. Spread the pecans on a baking sheet and roast for about 10-15 minutes or until golden brown and fragrant. Let cool.
Assembly:
Remove cheesecake from fridge. Place it on a plate or a cake stand. Remove the sides of the spring form. Pour caramel on top of the cake (as much as you like). Put back in the fridge. Meanwhile, prepare the ganache. Once the ganache has cooled, remove the cake from the fridge and pour ganache on top of the caramel layer. Garnish with roasted pecans.
Dark chocolate ganache
100 d dark chocolate, chopped
1 dl heavy cream
Finelly chop the chocolate and place it in a bowl. Carefully heat the cream in a saucepan until it is very hot, but not boiling. Pour the hot cream over the chocolate and let it sit for about 30 seconds. Then carefully stir until ganache is shiny and smooth. Let cool.
Oreo crust
300 g oreos
100 g butter, melted
Cheesecake
600 g cream cheese
1 can sweetened condensed milk (397 g)
1/2 dl sugar
4-5 tbsp lemon juice
2 tsp vanilla extract
3 large eggs
100 g dark chocolate (70%)
Grease a 18-24 cm springform. Combine oreo crumbs and melted butter in a bowl. Press mixture onto the bottom and up the sides of the pan. Cover the bottom and halfway up the sides of the spring-form with aluminum foil. Pur in the fridge while you prepare the cheesecake.
Preheat oven to 160 C. Prepare a water bath by boiling water in a saucepan. In a bowl, beat cream cheese and sweetened condensed milk until smooth.
Add sugar, lemon juice, eggs, vanilla extract. Beat together untill fully mixed. Melt the chocolate and let cool. Mix chocolate with about 1/3 of the cheesecake batter. First spoon the chocolate batter into the prepared pan, then add the rest of the batter. Put the springform in a larger pan which you put in the oven. Then pour hot water around the cheesecake, tha water should reach halfway up the sides. Bake for about 1 hour and 15 minutes, or until the cheesecake is set (it should move just slightly). Let cool completely, then put the whole springform, covered, in the fridge overnight or about 6-8 hours.
Meanwhile, prepare the caramel
Roasted pecans:
Heat oven to 175 C. Spread the pecans on a baking sheet and roast for about 10-15 minutes or until golden brown and fragrant. Let cool.
Assembly:
Remove cheesecake from fridge. Place it on a plate or a cake stand. Remove the sides of the spring form. Pour caramel on top of the cake (as much as you like). Put back in the fridge. Meanwhile, prepare the ganache. Once the ganache has cooled, remove the cake from the fridge and pour ganache on top of the caramel layer. Garnish with roasted pecans.
Dark chocolate ganache
100 d dark chocolate, chopped
1 dl heavy cream
Finelly chop the chocolate and place it in a bowl. Carefully heat the cream in a saucepan until it is very hot, but not boiling. Pour the hot cream over the chocolate and let it sit for about 30 seconds. Then carefully stir until ganache is shiny and smooth. Let cool.
