Horns

Horns

Serving size: 22 rolls

Courtesy of my Norwegian friend Charlotte

200 g smør = 200 g butter

6 dl melk = 6dl milk

50 g gjær = 50 g yeast

2 teaspoons salt

4 ts sukker = 4 teaspoons sugar

1 kg hvetemel = 1 kg flour

           

1.    Preheat the over to 100 C°.

2.    Melt the butter over the stove on medium heat.  Once the butter has melted slowly add the milk. Take the pot off the heat.

3.     In another bowl mix together the yeast, salt, and sugar.  Pour the mixture slowly into the pot. 

4.     Finally incorporate the flour a little bit at a time until it becomes a doughy consistency.  Let sit for an hour.

5.     After an hour the dough should have almost doubled in size.  On a floured surface roll the dough out.  Cut the dough into triangle shapes and roll it into a croissant shape.  Start with the bigger end and roll it inwards. 

6.     Place on a greased baking sheet and cook for 20 minutes or until they have a nice brown coloring. 

Happy New Year!

Recently, the Jewish people celebrated their new year, Rosh Hashana! In honor of me (Gabi) the only Jew in the flat, we decided to take a cultural route and cook some Israeli food to celebrate the new year. One of the most well known platters in the Mediterrean, specifically Israel, is Falaful- a fried ball of chickpeas and flavors stuck into a pita with israeli salad and a special yogurt sauce called Tsiki, or hummus. This is surprisingly easy to make, and good for the soul, as fried food normally is. But to increase the health factor use whole wheat pitas and fill with lots of salad which is made of chopped cucumbers and tomato, YUM! 

Happy Rosh Hashana(h)!

 In honor of the Jewish New Year we are making an Israeli classic, falafel.

Falafels:

Serving Size: 6 people

I box any type of falafel mix you would like

1 1/2 cups sunflower oil

For the falafels we did cheat a little bit. We had never made falafels before so we started with a basic mix and followed the directions on the back of the box. The mix only required water and time to sit and turn into a dough consistency.

1.     Heat the oil in a medium sized pot on medium high heat for about ten minutes

2.     Once the oil is hot using a spoon scoop out a ball of dough and slowly drop it into the oil, making sure not to let the oil splash and burn your skin.

3.     Let the falafels sit in the oil for about 1 ½ minutes until they are brown on all sides

4.     Once browned, scoop the ball out and let it sit and cool on a separate tray

5.     Repeat until all the dough has been fried

Israeli Salad:

1 cucumber peeled

10 cherry tomatoes

Sunflower oil

Salt & Pepper

1.     Chop up the cucumber into I inch cubes and half the tomatoes. Put both into a large bowl

2.     Drizzle with the sunflower oil and season to taste with fresh cracked pepper and salt

Extras:

            Mixed lettuce

            Tzatziki sauce

            5 whole wheat Pitas halved

When you are ready to eat you can combine all the ingredients in the pita. 

                                    

                                       

Classic Challah Bread

Classic Challah Bread (Following the directions on the food network website)

Makes 1 loaf

Total time: 3 hours

Ingredients:

4 teaspoons active dry yeast

1/3 cup sugar

1 cup warm water (the same temperature as your body temperature)

6 tablespoons unsalted butter, melted

3 eggs

4 1/2 cups flour

1 tablespoon salt

Directions:

 1     Combine the yeast, warm water and sugar in a mixing bowl, stir and let sit for 10 minutes.  Stop when it becomes creamy and foamy

2.    After the initial 10 minutes add the melted butter and the 3 eggs. Give it another good stir.

3.    In another bowl mix together the flour and salt.  Slowly add the wet ingredients one cup at a time until it forms a soft dough

4.    Take the dough out and place it on a floured surface and knead the dough until it becomes smooth and elastic.  This will take about five minutes

5.    Place the dough in a large greased bowl.  Flip over once to get the oil on all sides of dough.  Cover with a towel and put it in a warm, dry place for about 1 hour. After 1 hour it should have doubled in size.

6.    Preheat the oven to 375. Punch the dough down and form it into a loaf

7.    Bake for 1 hour until the bread is golden brown and sounds hollow when tapped

Props to FoodNetwork.com for the recipe!! 

click here for a link to the recipe we used!

Homemade Lentil and Veggie Soup

Homemade Lentil and Veggie Soup:

Serves 6 people

2 onions

1 garlic clove

2 tsps. sunflower oil

1 cup cooked lentils

3 big carrots

3 celery stalks

Asparagus bunch

4 cups vegetable stock

Parsley (for garnishing)

Almond slivers  (for garnishing)

1.     Cut up all the vegetables into bite size pieces and set aside all but the onions and garlic

2.     Heat up the sunflower oil in a large pot and add the garlic and onions. Saute the onions and garlic until caramelized (about 10 minutes).

3.     Add the carrots, asparagus, and celery and sauté for another 20 minutes or until tender.

4.     While the vegetables are cooking, cook the lentils by following the directions on the package.

5.     When the lentils are finished, drain them and combine them with the vegetables.

6.     Add the vegetable stock and let simmer for another 15 minutes.

7.     Serve with parsley and almonds.

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Welcome to the greatest food blog ever created, these are chefs Caroline Jayne and Gabi Faye.  Were on a mission to tell and inpsire your all about the great food we have been making and eating, thus inspiring you to make a life change in the kitchen. By choosing our blog, you are taking the first step to a better and healthier approach, not to mention a money-saving one! Not only are we health nuts, but we're sale nuts too! Great for those on a tight budget and in tight jeans.  Coming to another country to study abroad, can be an intimidating new situation for many people, as it was for us. But what we realized is that it gave us a chance to try out new and exciting things, such as cooking which can help you make new friends and create new habits. For us it has been a life-changing experience cooking with people from all over the world. It has given us a real chance to expand our eating horizons, while making a plethora of international friends!

Cheers MATE!

**The only reason this is ultra cheesy, is because that's just how we like our food!