Focaccia Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Fococcia Bread. Focaccia is an Italian flatbread scented with olive oil. Warm from the oven this bread has a wonderfully crisp outside crust, yet inside it has a soft and tender crumb with a dense texture. While its thickness can vary, I prefer to make the Focaccia thick enough so I can cut it in half to make sandwiches. Usually rectangular in shape, it is instantly recognizable by its dimpled top, that is drizzled with olive oil and oftentimes a sprinkling of fresh rosemary. But don't limit yourself to rosemary, you can top your Focaccia with olives, garlic, cherry tomatoes, sun dried tomatoes, sautéed onions, cooked bacon, cheese (grated parmesan or feta), sesame seeds, and/or a variety of oven roasted vegetables.
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【厳選】大量パン作りラッシュ!信じられない量のパンを焼き上げる北海道のベーカリーたち!Amazing Skills of Japanese Bakers
北海道で訪れた人気のパン屋さんをまとめました!
次々と作られるパン作りの様子をぜひ最後までお楽しみください!
↓元の動画は下記からご覧ください↓
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「ベーカリーショップこむぎっこ」
「&PAN MARKET and BAKERY」
「一本堂」
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【チャプター】
00:00 「ベーカリーショップこむぎっこ」
33:10 「&PAN MARKET and BAKERY」
58:09 「一本堂」
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The Moody Persian Episode one: Breaking Bread- Sabzi Khordan (Herb Platter)
Welcome to the first episode of The Moody Persian!
The same way a Persian meal must begin with a platter of Sabzi Khordan, so must this channel! This platter is essential in our kitchen for its comforting flavors and ability to transport my husband and I to our childhood home in Tehran. Nostalgia aside, the health benefits are plentiful...eating handfuls of fresh herbs does wonders for your digestion and immune system!
Sabzi (sabz means green) Khordan (to eat) is a plate of fresh herbs and vegetables most commonly served with warm bread, soaked walnuts and feta cheese. Eating and cooking with fresh herbs and vegetables is an essential part of Persian Cuisine. In our cuisine, herbs serve a purpose above and beyond garnish. They are eaten by the handful raw or cooked in various stews and dishes. My girls love making this platter with me...I've even caught them running to the garden and shoving fistfuls of herbs in their mouth the same way I did as a child. I live for these simple moments.
What you need for this easy, delicious and healthy herb & cheese platter:
Assortment of fresh herbs:
basil (rayhan) mint (naana), tarragon (tarkhoon), chives (tareh), radish (torob-cheh), scallion (piaz-cheh), cilantro (geshniz), parsley (jafari), dill (shevid). Thank you Turmeric and Saffron (my favorite Persian food blog) for the awesome breakdown
You don’t need all these herbs and vegetables...pick your favorites or whatever you have on hand or in your garden!
Feta cheese (paneer)
Warm bread (noon):
lavash, pita, naan, barbari or sangak bread work beautifully for this platter. Trader Joe’s carries pita and lavash bread. My favorite bread is Sangak (whole wheat flatbread)...I love it’s flavor and it does not bother my digestive track like heavier breads do.
I purchase my Sangak bread at a local Ethnic Market
located in Porltand, OR. If you don’t have a specialty market near you specializing in Middle Eastern foods, you can purchase Sangak on Amazon:
Soaked walnuts
There is nothing I love more than eating this platter for breakfast alongside hard boiled eggs, butter, sour cherry preserve and a hot cup of tea.
I hope you are inspired to make this platter and make it YOUR WAY! I believe that recipes are a guideline and/or foundation for a dish...it is YOUR touch that makes the foods you eat delicious and unique.
If you have any questions, please ask them in the comments below!
Noosheh Jaan!!!
Translation: enjoy your meal and may it be sweet for your soul
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Video by Awar Meman:
instagram: @pdxphotographer
Website:
Music Credits (In Order):
Intro Music:
Amine El Filali
Maarif - Soyb & Amine Maxwell [Audio Library Release]
Music provided by Audio Library Plus
Watch: youtu.be/QqsPjuyvM6c
Free Download / Stream: alplus.io/maarif
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You & I by Soyb & Amine Maxwell
soundcloud.com/soybmusic
soundcloud.com/aminemaxwell
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: bit.ly/l-you-and-i
Music promoted by Audio Library youtu.be/NS71HLgd9q4
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Be Mine - Amine Maxwell [Audio Library Release]
Music provided by Audio Library Plus
Watch: youtu.be/zIr3Ivcnmos
Free Download / Stream: alplus.io/be-mine
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Happy Days - David Cutter Music davidcuttermusic.com / @dcuttermusic
The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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Not twirling my spaghetti in front of my Italian husband ???? #shorts
Recipe: Feta & Mint Tear & Share
Gather the family around the table and enjoy this delicious Tear & Share. Perfect as a supper treat or as a yummy side dish.
Recipe:
Ingredients
650g strong bread flour
1 sachet easy yeast
1 tsp sugar
1 tsp fine sea salt
2 garlic cloves
1 small bunch mint
200g feta
50g butter, melted
2 tbsp olive oil
450 ml warm water
Method
1. In a large mixing bowl add the flour with the salt and sugar and mix together. Mix the yeast in the warm water in a measuring jug.
2. Make a well in the flour and slow add in the yeast mix combining to form a dough, and as the liquid is added. If you need a little extra flour that’s fine.
3. Mix the dough so it's all combined and then pour into a floured surface to knead until soft and springy, about 10 minutes.
4. Place back in the bowl, with a damp tea towel and leave in a warm place to prove for 45 minutes until doubled in size and airy.
5. Pour the dough into a surface and knock out the air kneading as you do. Lay the dough out flat and to this crumble in half the feta. Crush in the garlic cloves and pick half the mint leaves and finely chop. Add both to the dough making sure they are evenly distributed through the dough.
6. Divide the dough into 6-8 even balls and the place in an oil tray to prove again for 30 minutes.
7. Preheat the oven to 200ºC. Drizzle over the oil and crumble over the remaining feta, pushing some into the dough. Place in the hot over for 20-25 minutes until golden and cooked through.
8. Brush over the melted butter and sprinkle with the remaining mint. Tear and share.
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