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.
CHEF'S TIPS: No one wants concentrated pesticides, so use only organic lemons for grating fresh rind for zest. To keep the lemon color light resist white sugar and sweeten with liquid clover honey.
Preparation time: 30 minutes
Crust bake time: 10 minutes
Filling bake time: 20 minutes
Ingredients:
Coconut Crust3 large lemons zested (4 tbsp. - 60 ml)
1 cup (250 ml) unbleached spelt pastry flour
125 g. protein from unflavored whey protein isolate powder
½ tsp. (2.5 ml) stevia powder or xylitol powder
1 tsp. (5 ml) guar gum and vanilla flavor
½ cup (125 ml) shredded unsweetened coconut
1/4 tsp. (1.25 ml) salt with trace minerals
½ cup (125 ml) each extra virgin coconut oil and cold butter
Lemon Filling
6 large free-roaming eggs¼ cup (60 ml) raw clover honey
1 tsp. (5 ml) stevia liquid or 1 cup xylitol ® powder
1¼ cups (313 ml) freshly squeezed lemon juice (Five large lemons)
¼ cup (60 ml) arrowroot flour
¼ cup (60 ml) wide lightly roasted coconut curls
Icing sugar in a shaker jar for a garnish
Directions:
1.Gather all ingredients and tools. Preheat oven to 325 F. (165 C.)2.Make the crust. In a large bowl, mix together flour, zest, protein powder, stevia powder, coconut, and salt. With a pastry cutter cut in coconut oil and cold butter until it's a fine crumble. Turn into a buttered 9 x 13-inch glass baking dish. Press the flour mixture with the flat of all your fingers or a mini roller into dish until evenly smooth. Bake for 10 minutes until set.
3.Remove dish from oven to a cooling rack. Reduce oven temp to 300 F. (150 C.)
4. Make the lemon filling. In a large bowl, whisk together the eggs with an electric beater. Stir in raw honey and liquid stevia, until egg foam becomes subdued. Mix arrowroot flour into the lemon juice, and then stir into the lemon egg filling. Pour gradually over the baked crust.
5. Bake for 20 minutes - or until eggs are cooked and firm.
6. Remove from oven, and cool. Garnish with sprinkles of icing sugar and coconut. Refrigerate. Cut into four lengths and eight across the width. Lift each piece with a narrow mini spatula onto a doileyed tray.
Nutritional Information:
What's in it for me per 1-1/2″ square?Calories: 148 Protein: 6 g. (16%) Fat: 7 g. (42%) Carbohydrate: 14.5 g. (39%) Fiber: 4 g. Vitamin A: 108 units Folic acid: Vitamin C: 4 mg. Calcium: 33 mg. Magnesium: 25 mg. Phosphorus: 42 mg. Iron: 0.4 mg. Potassium: 57 mg. Sodium: 49 mg.
via: Living Science
