Monday, August 29, 2016

Raisin Bread : Rose's Bread Bible Bakers

This month's selected recipe at Rose's Bread Bible Bakers, an online group of bloggers who are currently baking through Rose Levy Beranbaum's book, The Bread Bible, is Cinnamon Raisin Bread. A soft white raisin bread which is spiraled with cinnamon sugar. I have however decided to omit the cinnamon sugar, as I wanted a soft white bread, with just raisins all over. 

The recipe makes two loaves of bread, but I've halved it to make one loaf. The dough is a pleasure to work with, soft but not sticky. Starts with a dough starter, which is left to ferment for 1 to 4 hours at room temperature. There are a couple of resting times during the process of mixing the dough. After that the dough is left to rise until doubled, then form into a rectangle, give it one business letter turn, covered in a container and refrigerate for an hour for easier rolling. I left it in the refrigerator for about 3 hours.

Since I have omitted the spiral with the cinnamon-sugar, I shaped the dough into a loaf and place it in the greased loaf pan. Leave to rise until it has risen about 1/2 inch from the top of the pan. Bake as directed in the recipe.


Bakes up lovely. Freshly baked, cooling off on a rack. 



I baked the bread the night before, and sliced the loaf the next morning for breakfast. The bread is soft, moist and wonderful! 



The lovely soft interior. I love raisins in breads.



Toasted and spread with butter and my homemade Orange and Cardamom Jelly, for breakfast, with a mug of hot coffee. Wonderful! My hubby enjoyed his three slices, without any jam or butter, with thumbs up from him! 

Rose has given a variation for Herb Spiral Loaves, sounds like the perfect bread for a sandwich! I will be trying that soon! 

Up next in September, we will be baking Basic Hearth Bread, on page 305.

I'm also linking this post with Cookbook Countdown Specials : Bake


Saturday, August 27, 2016

Stir-fried Sugar Snaps with Garlic

This week, at I Heart Cooking Clubs (IHCC), the theme is "Express Meals : 30 Minutes Or Less!" Made a vegetable stir-fry dish that takes only 15 minutes, from start to finish! 



If you are in a hurry to get dinner ready, and wanted a plate of veggie stir-fry, sugar snap peas will be the "snappy" veggie to prepare! They take only minutes to wash and string. Then it takes just a few minutes to stir-fry them. In Curtis Stone's recipe, he uses finely chopped garlic which is sauteed together with the sugar snap peas, then add in the rice wine and salt, cook for 2 minutes more until the sugar snap peas are crisp-tender. I have however, sauteed the chopped garlic till light brown and fragrant, then add in the sugar snap peas, stir for a minute, then add the rice wine and salt. Cook till bright green and crisp-tender, then transfer to a serving plate. I have scattered over the cooked snap peas, a full tablespoon of crispy fried chopped garlic which I always keep in a jar in my pantry, as I use it quite frequently in other stir-fry dishes. The crispy fried chopped garlic is so easy and quick to make. Simply chopped a few cloves of garlic, then fry in some oil until brown and crispy, which takes only a few minutes to brown. Drain the crispy garlic on paper kitchen towel, leave to cool and store in a clean jar. Use the fragrant oil as you would in cooking. 


Stir-Fried Sugar Snaps with Garlic
(adapted from "Relaxed Cooking With Curtis Stone")
Serves 4
1 tablespoon olive oil
1 pound sugar snap peas, strings removed
2 garlic cloves, finely chopped
3 tablespoons Shaoxing rice wine (yellow rice wine)
salt

Place a wok or a saute pan over high heat. When it is hot, add the oil and heat until it is very hot. Add the sugar snap peas and garlic, and toss lightly for 30 seconds. Add the rice wine and salt, and stir-fry for 2 minutes, or until the sugar snap peas and bright green and crisp-tender. Tranfer them to a platter and serve immediately.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
"Express Meals : 30 Minutes Or Less!"



Wednesday, August 24, 2016

Shrimp Stir-Fried In Bean Sauce

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 


To link to Cookbook Countdown #8, click here
To link to Cookbook Countdown Specials : BAKE, click here

************************

My selected cookbook for this month at Cookbook Countdown #8 is My Grandmother's Chinese Kitchen by Eileen Yin Fei-Lo. 

I've made Shrimp Stir-Fried In Bean Sauce. Medium to large sized prawns are best for this dish. Remove the heads, shells and deveined the prawns. However, I like to leave the tails on for dishes like this. 

As in stir-fry dishes, the cooking is done very quickly. Firstly the shrimps are marinated in the marinade ingredients, and left to stand for 30 minutes. Drain shrimps and reserve the marinade. The stir-fry is done by sauteing some ginger, bean sauce is added in, then the shrimps are added in, fry on both sides until almost cooked. Drizzle in the wine, and the reserved marinade.  Toss everything together and stir until prawns are cooked through. Turn off heat and stir in the chopped scallions. Serve hot.



Quick and simple stir-fry shrimp dish, and it is delicious! Great with rice, or even eat it on its own!


Shrimp Stir-Fried In Bean Sauce
(adapted from "My Grandmother's Chinese Kitchen", by Eileen Yin Fei-Lo)
Serves 4 to 6
Marinade
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1-1/2 teaspoons sugar
1/2 teaspoon grated ginger
2 teaspoons Chinese white rice wine, or gin

1-1/4 pounds extra large (about 32 to 36 per pound) fresh shrimp, heads removed, shelled, deveined, washed, dried

2-1/2 tablespoons peanut oil
1-1/2 teaspoons minced ginger
1 tablespoon bean sauce
1 tablespoon Chinese white rice wine, or gin
2 scallions, finely sliced

Mix all ingredients for marinade in a large bowl. Add shrimp, mix to coat and allow to rest 30 minutes. Drain through a strainer, reserve marinade.
Heat wok over high heat for 45 seconds. Add peanut oil, coat wok with spatula. When a wisp of white smoke appears, add minced ginger and stir. Add bean sauce and stir. Add shrimp and spread in a thin layer, tipping wok from side to side to spread heat evenly. Turn over. Drizzle wine into wok around its edges. Toss mixture together. If the mix is too dry, add a bit of the reserved marinade. When shrimp turn pink, turn off heat, add scallions and toss to mix. Remove from wok, transfer to a heated dish and serve with cooked rice.


I'm linking this post with Cookbook Countdown #8 hosted by 



LinkWithin

Related Posts with Thumbnails