Brie & Apricot Sesame Bagel | Good Chef Bad Chef S10 E21
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Looking for a new way to spruce up veggies? Or maybe you can’t say no to anything with bacon and cheese. Whether it’s nutrition or decadence you’re after, there’s something for everyone on Good Chef Bad Chef!
Have you ever made bagels from scratch? (+Platter arranging)
Secrets From My Kitchen is now Easy Peasy Kitchen! Sign up to my newsletter at
===========================================================================================
Today we are making a batch of bagels from scratch, and then we'll use them to create an amazing looking bagel board. It's easier than you think!
Bagels are an interesting bread to make because before baking them you actually boil them to gelatinise the starch and set the outside of the bagel. This gives them that nice chewy texture bagels are known for.
Once the bagels are ready we'll put together a simple but practical platter. It's nice for each person to be able to fill their bagels with exactly what they feel like, so having a selection of toppings is the answer!
On my platter today I used the same homemade date and apricot chutney I made in this video -
===== TABLE OF CONTENTS =====
00:00 - Introduction
00:27 - How to make bagels
00:45 - Making the bagel dough
02:18 - Portioning the dough and shaping the bagels
03:18 - Boiling and baking the bagels
04:33 - Arranging the bagel board
07:28 - Ending
===== RECIPE =====
= Bagels =
- 350g (12 fl oz) tepid water
- 2 teaspoons instant yeast
- 1 tablespoon maple syrup (or you can use sugar)
- 500g (18 oz) flour
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- Sesame or poppy seeds to garnish
= Topping ideas =
- Cream cheese
- Pesto, chutney, jam
- Meat or salad ingredients
Don't forget to SUBSCRIBE:
INSTAGRAM:
How to Make Your Own Cream Cheese at Home? ???? 3 Different Cheese Recipes in Just 5 Minutes!
Cheese lovers, rejoice! ???? In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! ????????
Check out our Etsy Shop:
JOIN:
SUBSCRIBE:
Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste
Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste
Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste
• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
DON'T WASTE BANANAS???????? No Knead No Sugar No Milk! Super Soft & Healthy Bread!
DON'T WASTE BANANAS???????? No Knead No Sugar No Milk! Super Soft & Healthy Bread!
Ripe bananas 2 (peeled 280g)
Active dry yeast 3g(1tsp)
Salt 3g(1/2tsp)
Egg 1
Bread or all-purpose flour 350g(2cups+1/3cup)
Unsalted butter 28g(2tbsp)
Raisins 80g(1/2cup)
375 F/190 C bake for 15-20 minutes
熟透的香蕉 2根(去皮后重量是280克左右)
活性干酵母 3克(1茶勺)
盐 3克(1/2茶勺)
鸡蛋 1个
高筋或普通中筋面粉 350克(2杯+1/3杯)
无盐黄油或橄榄油 28克(2大勺)
葡萄干 80克(1/2杯)
375华氏度或190摄氏度烤15-20分钟
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
Helly's Simple Recipe
Cooking Everyday
Prohibit unauthorized theft, secondary editing, and re-uploading of videos on YouTube and other platforms
BGM:
Clear Air - Somewhere Sunny by Kevin MacLeod
Clear Air - Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
How to Make Sourdough Bagels | Sourdough Bagel Recipe
How to Make Sourdough Bagels ????
This recipe for sourdough bagels is great to have in any baker's toolbox. They have a depth of flavour from the rye levain and a great chew from the boil.
For this sourdough bagel recipe you will need a few specialty ingredients:
1. Diastatic malt - will help the wild yeast grow to its full potential during fermentation. It will also help with the texture and beautiful brown bagel crust.
2. Barley Malt Syrup - will also help with the rich brown colour and fermentation in your sourdough bagels. You can use honey in place of the malt syrup but for boiling the results won't quite be the same.
▼ Rye Sourdough Bagel Dough Calculator
▼The Full Recipe
▼ ▽ TIMESTAMPS
00:00 - Intro
00:20 - Building the Levain
02:02 - Mixing the Dough
06:00 - Bulk Fermentation
06:35 - Preshape
10:10 - Final Shape
14:20 - Boil and Bake
17:10 - Outro
As an Amazon Associate, I earn from qualifying purchases.
▼ MY GEAR
Scale -
Cambro -
Silicon Spatula -
Bowl Scraper -
Planetary Mixer by Globe -
Thermapen -
Banneton -
Cooling rack -
Thermoworks Timer - Dutch oven
▼ FILMED WITH
Sony A7IV -
Osmo Pocket 2 -
Rode Mic -
-------------------------------------------------------------------------
► MUSIC ►
-------------------------------------------------------------------------
► SUBSCRIBE:
► Online School:
► Official Website:
---------------------------------------------------------------------------
☕Enjoy this content and want to show support? Consider buying me a coffee here ►
---------------------------------------------------------------------------
▼ CONNECT WITH ME
Instagram:
Tiktok:
Facebook:
Pinterest:
Apricot Bagel - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Apricot Bagel Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Wheat Gluten; Optional
1 tb : Olive Oil
2 tb : Malt Powder; or Honey /
1 1/8 c : Water
1 ts : Salt
2 ts : Yeast
3/4 c : Dried Apricots; Diced
3 1/3 c : Bread Flour
2 ts : Orange Extract; Optional