French Baguette

mami kerekenHello Everyone!francia kenyer 5

Nothing’s better than the scent and taste of freshly baked bread. Perhaps if it’s Baguette, my favorite.

INGREDIENTSlisztes zsak

200 ml warm (not hot) waterwine for sugar written
2 1/2 cups of all-purpose flour
1 tbsp. sugar
1 tsp salt
1 1/2 tsp dry yeast (I like fast rising)wine for sugar 1
1 egg yolk for brushing
1 tbsp. water for brushing

Use a large mixing bowl, preferably with a lid. But if you don’t have one with a lid then you may cover the bowl with plastic wrap or a tea towel.

PREPARATIONeggs again

Place yeast into the warm water and cover. I like to use a tea mug with a cover, but you may cover it with a small plate or plastic wrap. Once foamy pour into the bowl and add all the ingredients except for the egg yolk and water that is set aside for brushing.

Work together ingredients until you get a nice elastic dough. Lift up dough and olive oil in spponbrush the bowl (or use a clean bowl and brush that) with olive oil. Place dough back into bowl then turn it over so it is lightly covered with the oil from the bowl. Cover and let rise in a warm place for about 30 minutes.

TIP

I like to put the bowl on top of the stove and turn on the overhead light so the little heat does wonders.

Punch down dough and turn onto a flowered counter top. Roll out to about 15 x 12 inches (40 x 30 cm) rectangle. Cut in half to 7 1/2 x 12 inches (20 x 30 cm) . Roll up tightly from the 12 inch (30 cm) side. Once you get a log place on a parchment lined baking sheet.

Make slashes (as seen on photo) 2 inches (4 cm) apart on top of both loaves. Let rise for 1 hour, then brush with the egg yolk / water mixture and sprinkle with sesame seeds.

Pre-heat oven 375F  (180C) and bake for 25-30 minutes or until golden brown.

TIP
Sometimes I like to put the Baguette back to the oven for 5 more minutes as it helps create a better crust.  But it’s up to you.

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Egg Salad Sandwich

mami kerekenHello Everyone!

Many of you asked me how to make an Egg Salad Sandwich.  Well, nothing can be simpler and why spend money or them in the store or restaurant when you can make your sandwich in the comfort of your home.  You’ll even have leftover for a snack later or a huge plate to share with friends and family.  Simply double or triple the amount of the ingredients and you’ll amaze them.

TIP

You may add herbs, cayenne pepper, black pepper, chives instead of green onion an so on.  The variations are endless if you use your imagination.  This is the basic recipe and then it’s yours to run with…

tojas szendvics

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Golden Turkey Soup

mami kerekenturkey soup kerekHello Everyone!

Today I’m sharing with you one of my favorite soups.  Years ago I always made this soup with chicken, however once I decided to try turkey instead and a new favorite was born.

I hope you will enjoy it as it is quick, beautiful, delicate, yet filling.

INGREDIENTSwine for ground black pepper

  • 3 turkey wings (remove & dispose of tips, then cut wings in half at joint)
  • 10 black whole peppercorns
  • 1 large carrot, peeled, cut in half, then cut into four long pieces (lengthwise)repa feher hatterrel
  • 1 large parsnip (cut the same way as the carrot)
  • 1 small onion (whole with peel on; simply wash and trim off fuzzy tip)garlic 2
  • 1 clove of garlic, peeled, whole
  • 1 1/2 tsp saltparsnip bright
  • 5 springs of parley tied together with a non-bleached thread
  • 2 tbsp. of chopped parley leaves (put aside)

parsleyTIP

Once soup is cooked, dispose of the parsley and add the freshly chopped parsley prior to serving.

Wash turkey, then cut off pointy tips of each wing.  Cut wings in half at the joint.  Wash hands after handling turkey !  Peel and cut carrot and parsnip to equal size.  I like to have long pieces of each but you may cut them any way you’d like, but they need to be uniform.  🙂  I don’t want you to get the measuring tape out to have them all the same size but if you they are similar in length and thickness they will finish cooking at the same time.

Place everything into a large stockpot; add 10 cups of water and bring to a gentle boil.  Once boiling point is reached, turn down heat to medium low and cook for about 1 1/2 hours.  Check meat; if tender enough, remove the parsley.  Turn off heat and add the fresh parsley.

TIP

You may serve it with your favorite type of soup noodles or without.

Bon Appetite!

The following is another version of this soup.  As you can see you may add your favorite veggies to create a slightly different soup.  Just switch it up a bit to give variety to your dishes.

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