Category Archives: BAKERY

Pão de Queijo

Pão de Queijo

Pão de queijo (cheese buns) are a lot like gougères, but with a little less fat and zero gluten. Why’s that? Because they’re made from tapioca starch, a derivative of the cassava root, not wheat flour. This gives them a somewhat different texture, like a soft wheat bun when cool, like a hot air balloon made of molten cheese when warm. It is a popular snack and breakfast food in Bolivia, Brazil (specially in the state of Minas Gerais), Paraguay and northern Argentina. In countries where the snack is popular, it is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container. One can knead pão de queijo in a mixer with a hook attachment or do it manually by hand. Once the mixture reaches a doughy consistency, it’s vital to roll it into a ball and either bake immediately or freeze it for later use. If left to rest, the dough will virtually liquify.

Egg, mushroom and bacon tart

Egg, mushroom and bacon tart

Egg, mushroom and bacon tart is delicious breakfast for the whole family. The ingredients gathered on top of a tasty homemade pastry creating a luscious tart to enjoy along with a salad any day in the week! A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard. Feel free to use a store-bought shortcrust pastry if you don’t have the time to make your own. It is not a sin because the topping will be home-made and incredible tasty. You could also make the recipe using individual tart tins. This recipe is for 4 individual tarts. 

Boule bread

Boule bread

Boule, from the French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. There are so many different techniques and methods when it comes to making bread – none of them are wrong, but just different to one another. Firstly, it may seem unusual to use a combination of bread flour and normal plain flour. However, I find that a little bit of ordinary plain flour tenderises the dough and makes a much more soft and fluffy dough inside.

French onion tart

French onion tart

A rustic French onion tarts of braised onions mixed with a selection of finest cheeses and baked in a crispy puff pastry are perfect for brunch or a diner, or even a light diner for friends and family. When you’re cooking with onions, it’s vital to make the right choice between the tear-jerking white, the milder red or the sweet shallot. With garlic and thyme added, the onions have great Mediterranean appeal. There is so many French onion tart recipes around, and this one is only one possible variation of the dish. 

Milk rolls

Milk rolls

These milk rolls recipe is very easy and simple. The softness of these tender buns brings in many compliments. Served warm with butter or jam, they’re a big hit at any meal. They re-heat nicely, too. They are easy to make, you can shape them in various ways (buns, knots, twists, plaits or any other possible you can imagine). before baking, you can sprinkle them with sesame seeds, poppy seeds, cumin seeds or even the grated cheese.  Or you can leave it simple.