Cinnamon rolls

Out of necessity, because the supermarket that gets delicious bread from the real baker is now closed on Sundays, I had to become a 'baker' myself. I only make this for guests because not all ingredients are always available.

After watching a lot of videos how to make the best, the 1st batches were too small and the the stuffing had run out.  You can also make them from puff pastry, but they are less tasty than from 'croissant dough'. Yes it can be that simple.

Shopping list:

1 can of croissant dough (usually in the refrigerator of the supermarket with the puff pastry). You get 7 buns out of them.

Cinnamon (needs about 1.5 tsp; matter of taste)

Caster sugar (light or dark brown) about 2 tb

Butter (10 grams needed)

Milk (to give the buns a nicer colour)

Muffin cases (paper)

muffin tray

Optional: raisins, syrup, apple, sprinkle with icing sugar (if you really have a sweet tooth).

How to prepare them:

Pre-heat oven on 190 degr. C

Roll out the dough and cut in half exactly, because these will put on each other later.

Pinch the holes in the dough.

Melt the butter and spread it on 1 slice of dough.

Mix the sugar and cinnamon in a bowl and then sprinkle over the buttered dough.

If you want to add raisins/apple (size of the raisin), you have to do it now.

Now take the long side of the dough and roll it up as tightly as possible.

Place this on the other sheet of dough (these holes must also be closed) and roll it up.

Cut 7 equal pieces with a knife.

Put the pieces in their muffin paper case and then in the muffin tray.

If you want to add a drop of syrup, now is the time.

Then brush the dough with milk.

Your cinnamon rolls will be ready in about 13 minutes.

I let them cool on a tray and then replace the muffing cases because they are sticky, but you have to know that yourself.

Good-luck and I look forward to see your result.

Meatballs from Morocco

While I was looking to buy a Masala Dabba (that is a tray where you can put your Indian spices, traditionally every Indian family kept there its own mixes) I came across an on-line shop with all kind of spices, called 'Mes Epices'. I bought Ras-el-Hanout spices with is a Moroccan spice. I will give you the recipe of the meatballs and the gravy.

 (Masala Dabba)

 (If you look properly you can see my name)

Shopping list:

For the meat balls you need: 

350 gr mince meat (gives you 6 balls)
2 ts (generous) of Ras-el-Hanout
1 ts garlic powder
1 ts chilly(sambal)
1 egg
breadcrumbs

For the gravy you need:

1 (red) onion finely chopped
2 cloves of garlic finely chopped
1 ts chilly (sambal)
1 (generous) ts of Ras-el-Hanout
1 vegetable cube
ca. 250 ml water

How to prepare the dish?

Mix the mince meat with all above ingredients, make balls and let them rest for 30 minutes.

Then fry them a few minutes in butter with olive oil until light brown and take them out of the pan.

Fry the onions and garlic in the same pan until soft, then add the rest of the ingredients to make the gravy. Can you smell it already?
Put the balls back in the pan, and let them cook for 30 minutes on a low heat, turn them from time to time.
If the gravy is too thin (take the balls out), add some flour, just the way you like it and stirr it, and put the balls in again.

We ate this with a pearl couscous salad. Pearl couscous has to be cooked like a pasta and is so much nicer than ordinary couscous.

                                            Bismillah

Dutch rolls

If you have lived in the French countryside for 14 years, you will quickly tire of the breads they have here. Now that I have not long ago given the food processor a place of honour on the counter, I also use it! So this time it became sandwiches and it's so easy. The recipe is from 'Marielle in the kitchen' with a small adjustment here and there.

Success, it will certainly work.

Shopping list:

500 gr flour for bread (I also made a batch with 'normal' flour, but the dough rises less and the inside is firmer, less fluffy. So I go for the bread mix) 

10 gr of salt

10 gr white normal sugar

10 gr dry baker's yeast 

25 gr butter

25 gr margarine

1 egg

230 gr (cold) water

How to bake it:

Put all ingredients in the bowl of the food processor and knead a nice dough. I used my food processor for this and let it knead for 7 minutes. Or knead by hand in about 20 minutes.

Divide the dough into 12 pieces of about 70 gr each and round the pieces of dough. (See instruction video here how to 'round' them and take the air out of the dough) 

Let the balls come loose under a plastic (sandwich) bag in 10 minutes.

Flatten the balls a little. Place them evenly spaced on a a baking paper tray.

Fill a roasting tin with boiling water and place it under the baking tray.

Let the dough rise for an hour until the baking tray has risen nicely full.

Preheat the oven to 230 degrees.

Place a roasting tin with (new) boiling water in the bottom of the oven and slide the buns into the oven. Bake the buns for 9 minutes until the buns are nicely brown and done.

After baking, brush the buns lightly with some melted butter and let the buns cool on a wire rack.

And that's all there is to it. 

Keep them fresh, wrapped in a plastic bag in the freezer.

Panna Cotta

 A recipe that seems to be made by lots of people who have restaurants, but honestly I've never tried it before, but I will prepare it again. It's so simple.

For 2 persons!

Shopping list:

25 cl cream
little bit of vanilla essence (or vanilla pod)
20 gr normal white sugar
2 gelatin sheets
seasonal fruit (berries, all kinds of), to make coulis and decorate with some fresh ones.

Furthermore you need 2 ramakins 

How to make it:

Pour the whipped cream into a saucepan and heat to just below boiling point. Meanwhile, cut the vanilla pod open lengthwise with a sharp knife. Scrape out the marrow and add to the cream together with the sugar. Heat on low heat for 10 minutes while stirring.

Meanwhile, soak the gelatin in cold water for 10 minutes, squeeze and add to the cream. Stir until the gelatin has dissolved. Divide the vanilla cream over the ramakins. Place covered in the refrigerator for at least 4 hours.

Make a coulis from the seasonal fruit (or buy it), I have used a frozen mix of berries and mashed them, and put some fresh berries as garnish.

Take out of the refrigerator and keep the bottom of the timbales rotating for 15 sec. under the hot tap. Or use the old fashioned knife!  Place each panna cotta on a plate. Serve immediately.

Enjoy!