Sour Cherry Phyllo Pie

Sour Cherry Phyllo Pie

There is something about a cherry pie. And where I come from, it’s a phyllo pie, and sour cherries are used. When picking time comes, and when they lay cozy in their crates, it’s time to pit them and prepare for the freezer. But each time, my family steals an amount to make a fresh sour cherry phyllo pie. To eat while rest from pitting cherries, with our fingers and clothes stained with the juices. Continue Reading

Bread Crumbs

Bread Crumbs

My grandmother used to make homemade breadcrumbs. I remembered her going around the yard, checking if the bread is dried, grandfather assembling the nuts grinder… They let me turn the handle and I hear the cracking sound of dried bread grinding…

Last few years I’ve been making them too. I know they are very cheap in supermarkets, but homemade is homemade.

Bread Crumbs, preparation

I like to take mixture of white and brown bread. Dice and sun-dry them. Of course, you don’t need to sun-dry them, instead, you can dry them somewhere indoors or even inside the oven on 50°C/120°F.

Bread Crumbs, preparation

Dried dices of bread should be ground using a nuts grinder. You can make the crumbs in a blender, but I still prefer to use my grandmother’s vintage machines :)

Bread Crumbs, preparation

Nice? :)

Note: I am sending this to Susan for the Yeastspotting.

Preserved Lemons

Preserved Lemons

Preserved Lemons

(from Cooking Moroccan)

First, see how many lemons will fit into your jar. For the recipe you will need that much plus half of that for the juicing. Wash lemons thoroughly.

Preserved Lemons

Cut lemons from the stem end into quarters, almost to the base. You just want to open them up. Then fill them with sea salt.

Preserved Lemons

After each layer add 1 tablespoon more salt into the jar.

Preserved Lemons

Juice the remaining lemons and pour into the jar. I’ve put 6 lemons into the jar and then juiced 3 more. Add a few black peppercorns, a few bay leaves and one star anise. Pour boiling water to fill the jar to the top. Make sure the jar is placed on a wooden surface while pouring water to prevent it from cracking. Put the skin of one juiced lemon on top so if the mold appears you can discard it. Seal and store in a dark cold place for 4 weeks. For the duration of the first week gently shake the jar once daily. This will clear the cloudy liquid.

See you in four weeks to show you where to use them!

Note: This is my entry for Weekend Herb Blogging. Host is Astrid from Paulchen’s Foodblog.

Braids

Braids

Braids

(adapted from here)

400 g flour
60 g sugar
2 tsp salt
20 g fresh yeast
1 egg + 1 more for spreading over
200 ml milk
40 g butter, on room temperature

Dissolve yeast in warm (but not hot) milk, best to take milk on room temperature. Place all the ingredients (use only 1 egg) and dissolved yeast into a bowl and knead.

The dough will be kind of watery and you might want to use a large wooden spoon for kneading. Don’t worry about the dough consistency it will be OK. Cover and let prof for a while. An hour even. Then, knead more, this time with your hands, you will see it is starting to look like a regular dough. Cover and let it rest for about an half an hour more.

Divide dough into 16 equal pieces. Dust the surface well.

Braids, preparation

Shape the braids according to the photo instructions. and make sure you check the photos of it on original recipe.

Braids, preparation

Line large oven pan with baking paper and place braids on it. Let it rise more until you heat the oven. Bake in a preheated oven on 180°/350°F for about 20 minutes. Before putting the braids into the oven, spread some beaten egg over with a pastry brush.

Braids, cut

Note: I am sending this to Susan for Yeastspotting.