Category Archives: BAKERY

Grissini

Grissini

Grissini are pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679. Grissini may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as anhors d’œuvre. Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to a cracker.

Pastilla

Pastilla

Many people make pastilla with pigeon but it is great to do it with the duck. Brik pastry is the correct one to use and can be bought ready-made from Moroccan shops, some French delis and food halls. You can also use filo pastry instead, but do be careful using filo this way as the pastilla can become greasy if you add too much butter. Pastilla is generally served as a starter at the beginning of special meals. It is a pie which combines sweet and salty flavours; a combination of crisp layers of the pastry, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. In a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then baked, sprinked with confectioner’s sugar and perhaps more cinnamon, and served.

Peach tartlets

Peach tartlets

This peach tartlets are excellent dessert choice for any occasion – birthdays, garden parties, Valentine’s Day, Christmas… The taste of peaches in combination with the white chocolate is a real treat for children and for any sweet lover. This recipe makes 7, but you can also use a big tart dish to make a one big dessert.  Tarts are special treats that show off summer fruits so sweetly. The pastry is rich, tender and crunchy, almost like a cookie. Also you can adapt the recipe for every season, using the different fruits in a different time of the year. Serve the tartles with custard creme or a little sprinkle of the honey.

Rosemary bread

Rosemary bread

Rosemary bread is healthy and tasteful option for your daily bread. Making it at home you will always have a nice, fresh bread on your table. It is a rustic, substantial loaf. It holds up well dipped in soup, can be used to sop up pasta sauce, or just enjoyed plain, hot out of the oven. Plan ahead to allow time for rising.  Depending on the temperature of your room, it could take a couple of hours for the dough to double. This bread will be an absolute hit on your party dinner with its fantastic flavours and authenticity. This fabulously hearty and chewy bread sends out delicious aromas of rosemary and garlic as it bakes. It’s much tastier than many restaurant versions.

Farmhouse loaf

Farmhouse loaf

Farmhouse loaf is a traditional loaf that’s nice and soft, but not too soft. It’s great for just about any kind of sandwich and brings peanut butter and jelly (a staple in our house) to a whole new level, especially if you treat yourself to some nice organic peanut butter and jam. It’s wonderful toasted, smells heavenly while toasting. Simple to make: white flour loaf dusted with flour and baked until well risen and golden. It has a large and tender crumb. This is the kind of old-fashioned, homey bread that a few people were lucky enough to grow up eating, and everyone else wishes they had. A home-made farmhouse loaf appeals to all the senses: the aroma that fills the kitchen as it bakes is unbeatable and the flavour knocks the socks off most shop-bought white loaves.