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Archive for Setembro, 2008

Daring Bakers - Lavash Crackers & Toppings

Sábado, Setembro 27th, 2008

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Lavash Crackers

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

or

2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

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4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

RECIPES - Toppings

You may use your choice of topping/dip/salsa/relish/spread for your lavash crackers as long as it is vegan and gluten free.

We had a couple of favorites that you might want to try along with your own creations:

Honeydew - Peach Salsa from The Splended Table (http://splendidtable.publicradio.org/re … eydew.html)

Try the salsa with grilled seafoods and poultry, or over rice noodles. Chile could be added to taste. Is best eaten within several hours of preparation. Use organic ingredients if at all possible.

    * juice of 1 lime
    * 1/2 teaspoon minced garlic
    * 1/4 to 1/2 cup finely diced red onion
    * 1 Red Fresno and 1 Hot Yellow minced chile (seeds removed)
    * 1 to 2 teaspoons sugar,
    * 1/2 ripe sweet honeydew melon, cubed into bite-sized pieces
    * 4 small, ripe peaches, peeled and cubed into bite-sized pieces
    * salt and freshly ground black pepper
    * 1/3 cup minced fresh coriander, or coriander and mint combined

In a medium bowl blend the lime juice, garlic, onion and chilies. Let stand 20 minutes, then blend in sugar and fruits with salt (a generous pinch) and pepper (to make piquant) to taste. Refrigerate up to 3 hours. Fold in fresh herbs just before serving.

Copyright 1997 Lynne Rossetto Kasper, all rights reserved.


Tahitian Almond Dipping Sauce by Robert Yarosh and Lisa Soto, from The Complete Book of Raw Food, Lori Baird, Editor.

* 1 1/2 cups almond butter
* 1/2 cup pine nuts
* 1/2 cup chopped cilantro
* 1 clove garlic
* 1/4 cup fresh orange juice (you may want to add more juice or add some water, depending on the consistancy you like).
* 1 1/2 tablespoons agave syrup or honey

Blend all ingredients together until smooth (in your blender or food processor). Serve with your favorite crackers and fresh fruit.

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O desafio deste mês dos Daring Bakers foi sugerido por Natalie do Gluten A Go Go e Shel do Musings From the Fishbowl. A missão era fazer bolachas, tipo crackers e alguns molhos para acompanhar. Apesar do apelo das sugestões de molhos, decidi fazer os meus. Escolhi: azeitonas e mostarda, queijo azul e emmental com natas de soja e finalmente geleia de menta com natas de soja.

Lavash Crackers


1 1/2 chávenas de farinha
1/2 colher de chá de sal
1/2 colher de chá de fermento de padeiro em pó
1 colher de sopa de açúcar
1 colher de sopa de óleo vegetal
1/3 a 1/2 chávena de água
sementes de sésamo, paprica, cominhos, tudo a gosto

1.  Num recipiente misturar a farinha, o sal, o fermento, o açúcar e o óleo e alguma da água, para que se forme uma bola. Pode não ser necessária toda a água. 

2.  Polvilhar farinha no balcão e transferir a massa para lá. Amassar durante 10 min. ou até os ingredientes ficarem uniformemente misturados. A massa deverá ter uma firmeza média. Untar um recipiente com óleo e transferir a massa para lá, rodando para que fique também um pouco untada. Cobrir com película aderente.

3. Deixar levedar à temperatura ambiente por 90 min. ou até duplicar de tamanho.

4.  Colocar um pouco de óleo no balcão e transferir a massa para lá. Formar um quadrado de massa com as mãos e polvilhar com farinha. Estender com o rolo até formar um rectângulo do tamanho de um tabuleiro de ir ao forno. Recomenda-se que se pare de vez em quando durante o processo de esticar a massa para que o gluten ”descanse”. Levanta-se a massa de vez em quando e depois pousa-se suavemente. Assim que atingir a espessura certa (deverá ser muito fina para ficar estalafiça), deixar descansar por 5 min. Depois, colocá-la sobre uma folha de papel vegetal que já estará no tabuleiro do forno.

5. Pré-aquecer o forno a 200º. Pincelar a massa com água e polvilhar com sementes ou especiarias. Poderá ir ao forno a massa inteira e depois será partida à mão em pedaços irregulares ou poderá cortar com um cortador de pizza, sem precisar de separar e depois de cozida estarão os pedacinho prontos (foi esta a minha opção).

5.  Cozer por 15 a 20 min. ou até ficarem douradas.

6.  Deixar arrefecer por 1o min.

How about orange…

Quarta-feira, Setembro 24th, 2008

Este é um site onde os que gostam de bricolage, artesanato e ideias inovadoras de decoração se perdem definitivamente.

How about orange apresenta um conjunto de projectos que podemos pôr em prática em casa. São todos tão apelativos que dá vontade de experimentar tuuuuudo, desde marcadores de livros, a cortinados, molduras, vasos, etc.

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This website is the ideal one for those who love arts and crafts. How about orange offers many templates and ideas for all the projects you can imagine: bookmarks, curtains, picture frames, etc.

Regresso de férias com música

Segunda-feira, Setembro 15th, 2008

Depois de mais um período de óptimas férias, regresso com uma sugestão musical.

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(c) http://www.thebadplus.com

The Bad Plus, um trio jazz formado por um baixista, um baterista e um pianista, que se tornou famoso pelos seus excelentes covers (como é o caso de “Smells Like Teen Spirit”, dos Nirvana) mas também com fantásticos originais.

As revistas da especialidade classificam-nos como um trio jazz de futuro com coração hard-rock, pois consegue aliar a vertente mais tradicional do jazz às novas tendências rock de uma forma impressionante.

Bad Plus