Homemade Bagels

Hey Guys,

I just came back to the States more precisely in Cleveland, Ohio for 2 weeks to visit some friends. I spend 4 years of my life there and so I got the chance to discover a bit of the american culture as well as their food. As soon as I got there I fell in love with bagels which could sounds weird since bagels are so common in the States. But in France bagels weren’t so popular at the time and I just love how we could eat them savory or sweet. So here is my bagel recipe, you can add any topping to this base. I personally love sesame seeds, cinnamon.crunch, asiago cheese or everything bagels.

I opted for oats and plain bagel this time and they were delicious !

Ingredients for 12 medium size bagels:

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 3 tablespoons of sugar
  • 1 1/4 cups lukewarm water
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon milk

Toppings: You can add pretty much whatever you like but here are some suggestions:

  • sesame seeds
  • poppy seeds
  • onion flakes
  • asiago cheese
  • cinnamon sugar (2 tablespoons of sugar for 1 tablespoon of cinnamon)

Method:

1 . Combine flour, sugar, salt, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook and slowly add the butter, and lukewarm water. Keep mixing until well-developed for about 10 minutes. The dough should be elastic and stretchable.

2 . Preheat your oven on the lowest temperature and turn it off. Transfer the dough to a lightly oiled bowl, cover it with a kitchen towel, and place it in your oven.* Let rise for 2 hours, the dough should double size.

*this step is important as it will help the dough to rise. Although, make sure it isn’t too hot.

3 . Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 12 pieces.

4 . Now, take a dough ball, and press it gently against the counter-top moving your hand and the ball in a circular motion until a perfect dough ball forms and repeat with the other dough pieces. Let the bagels rest for 15 minutes.

5 . Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on parchment paper. Repeat the same step with the remaining dough and allow to rest for 10 minutes. Meanwhile, preheat your oven to 400ºF.

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6 . Bring a large pot of water to a boil. Boil the bagels, until they rise to the surface of the pot, about 1 minute per side. Place them on the same parchment paper.

7 . Whisk the egg and add the tablespoon milk. Brush the bagels with this mixture and add the topping of your choice.

8 . Bake for 20 minutes, until golden brown and cool on a wire rack. It’s ready !!!!

 

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Blueberry Streusel Muffins

This muffins are fluffy, crispy and full of yummy blueberry. The crunchy cinnamon streusel on top makes them even tastier.

Ingredients for 12 muffins:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup blueberries

For the streusel topping

  • ¼ cup sugar
  • 1 tbsp all-purpose flour
  • 2 tsp unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

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Method:

1 . Preheat oven to 400F and grease a 12 cup muffin baking pan.

2 . In a medium ball, whisk the melted butter with the sugar until it turns light yellow. Add the eggs, mix, then add the milk and vanilla, mix again.

3 . Slowly add the flour, baking powder and salt together. Set aside.

4 . Fold in the blueberries until just incorporated.

5 . Prepare the streusel topping: mix all the ingredients together in a small bowl.

6 . Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 400F. Reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Grocery Suggestion List:

 

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Salted Caramel Chocolate Pie

Hey Guys !

This salted caramel & chocolate pie is absolutely amazing. A buttery almond crust, gooey salted caramel and chocolate ganache, all garnished with walnuts. Don’t be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.

Ingredients for 6 mini pies:

For the crust: 

  • 1/4 cup butter
  • 1 pinch of salt
  • 1/3 cup powder sugar
  • 1 egg
  • 2 tbsp almond flour
  • 1 cup (1/2 + 1/2) all purpose flour

Caramel:

  • 1/2 cup sugar
  • 3 tbsp butter
  • 1/4 cup milk
  • 1 tbsp sea salt

Chocolate Ganache:

  • 1/2 cup milk
  • 4 oz bittersweet chocolate, chopped

Method:

1 . Prepare the almond crust. In a large bowl mix butter, salt, sugar powder, almond flour, egg , and 1/2 cup of all purpose flour with a fork or a pastry processor When it is mixed well, add the last 1/2 cup of flour.

2 . Wrap it with plastic, knead slowly to form a disc and refrigerate for 15-20 minutes.

3 . On a floured surface, roll the dough and cut out circles 1/2 inches larger than your mini tart pan. Lift up the rolled dough and place it in your greased mini tart pan.

4 . Preheat oven to 350 F. Prick the dough with a fork, and bake for 15 minutes.

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5 . Prepare the caramel.  Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. It will bubble a little bit.

6 . Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the crust. Refrigerate for 1 hour.

7 . Prepare the chocolate ganache. Heat the milk in a small saucepan. When the milk just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

8. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with chopped walnut.

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Cauliflower Arancini ~ Gluten Free

Arancini are traditional rice balls made with risotto. The texture of the cauliflower is similar, as is the crisped, baked crust. So it makes those Arancini a bit healthier.The preparation here is pretty classic and easy, so this is a manageable recipe for just about anyone.

Ingredients for 8 Arancini:

  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/2 head cauliflower, mixed in a food processor
  • a few pinches salt & pepper
  • 1 egg yolk
  • 1/2 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese, or shredded gruyere
  • 1/4 cup grated parmesan
  • 1/2 cup all-purpose flour*
  • 1 large egg, whisked
  • 1 cup breadcrumbs*

*for a gluten free option you can use rice flour/cornstarch and gluten free breadcrumbs/cornflakes

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Method:

1 . Combine the mixed cauliflower, garlic, salt and pepper. In a medium sized skillet warm the olive oil. Next stir in the cauliflower then saute until cauliflower is just becoming tender, about 5 – 7 minutes. Transfer to a large mixing bowl and let it cool for 5 minutes.

2 . Once cool, combine the cauliflower with the egg yolk, ricotta cheese, shredded mozzarella cheese, and sharp grated Parmesan, stirring well.

3 . Pre-heat oven to 375F. Using wet hands, form the cauliflower mixture into a ball. Roll each ball in flour, dredge in the egg, and coat in breadcrumbs, then transfer to a baking sheet. Repeat until all ingredients have been used.

4 . Bake for 40 – 45 minutes until browned and crisp. Serve immediately, pairing with marinara sauce for dipping !

 

 

 

 

 

Creamy Zucchini Soup

Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!

Ingredients for 4 persons:

  • 3 medium zucchini, skin on cut in large chunks
  • 1 chicken or vegetable bouillon cube
  • 2 tablespoons cream cheese
  • salt and pepper

Methods:

1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.

2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.

3 . Taste for salt and pepper and adjust to taste. Serve hot.

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