Special Notifications from Tali's Kitchen

Have a great weekend...Have a great weekend...

Sunday, April 25, 2010

Bamba Cookies


Growing up in Israel we all know what Is Bamba.
Bamba is a peanut butter puffs snack that melts in your mouth. Growing up in was my favorite snake and lucky me, my kids have the same taste.
They love it as much as I.. So I have a legitimate excuse to buy it and sneak one or two.

So what better way to go then soft baked Peanut-Butter cookies that taste just like Bamba.

You will need the following:

one ¼ cup all purpose flour (150 gram)
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup soft butter (113 gram)
one cup peanut butter (I like the chunky one)
¾ cup sugar (150 gram)
½ cup light brown sugar (98 gram)
one egg
one tablespoon milk
one teaspoon vanilla extract


Preheat oven to 350 F / 180 C

In a large bowel sift the dry ingredients (flour, baking powder, baking soda and salt).
In a mixer bowl with the wipe attachment, beat the butter and peanut butter until soft and creamy, add the sugars and combine well.
Add the egg and mix for 30 Sec.

Add the milk and vanilla. Once all the ingredients are combined, lower the speed to low and add the dry ingredients. Mix for one minute.
At this point you can add topping to the cookies, you can add:
Chocolate chips
Peanut butter chips
Peanut butter cup (chunks)

Unlike other cookie dough’s with this one you do not need to cool it before baking.
Scope the batter using an ice cream scooper or a spoon and roll it to a ball. Coat the balls in sugar
(to prevent the cookie from losing its shape in the oven)
Place in an ungreased cookie sheet and press it lightly (don’t platen the cookie).

Bake for 10-12 minutes not more than that, the cookie will still be very soft and look under baked – no worries, it will be fine.














Cool and serve




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Thursday, April 22, 2010

Best Brownie Ever



 What is a "Brownie" ?


Well, according to thenibble.com, The brownie as born in the U.S.A. in the 20th century.Although cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake.


The legend tells that the Brownie was born when a chef mistakenly added melted chocolate to a batch of biscuits...a cook was making a cake but did not have enough flour.


Another legend cited in Betty Crocker's Baking Classics and John Mariani’s The Encyclopedia of American Food and Drink, tells of a homemaker in Bangor, Maine, who was making a chocolate cake but forgot to add baking powder. When her cake did not rise properly, instead of tossing it out, she cut and served the flat pieces.


The actual “inventor” will most likely never be known...


So here we are trying to create our own version for this legendary Cake/cookie known as the Brownie


1/2 cup all-purpose flour (70 gr)

1/8 teaspoon salt

1/8 teaspoon cinnamon

one 1/2 tablespoons water

one 1/4 cup bittersweet chocolate (170 gr)

3/4 cup butter at room temperature (12 tablespoons or 170 gr)

three eggs

3/4 cup sugar (150 gr)


Preheat the oven to 300 F / 150 C.

Have a 8" (20X20) square baking pan by lining it with foil and greasing it with butter.


Start with the Dry ingredients, whisk the flour, salt and cinnamon and set aside.


Melt the chocolate, you have two ways to melt the chocolate

1. A double-boiler, also known as Ban-Mary.

2. Microwave


Both are just as good, However- microwave is the easy & less messy option.

Place the chocolate in a microwave safe container / bowel and Zap on high for 20 seconds. take it out and stir just to get everything combined and make sure all is melted.


When the chocolate is smooth and warm, add the butter and stir until it's melted.   combine the eggs and sugar in the bowl of a mixer fitted with a whip attachment,whip until the sugar and eggs are light in color.


Turn the mixer on low and add the chocolate mixture, whip until a thick batter forms. Add the flour mixture and whip just until combined (20 sec).


At that point you can fold a verity of topping like:

Choclate Chips

Black cherry's (my favorite)

Peanut butter chips (my husband's favorite)

Walnuts


And everything you basically want ....


Bake on a middle rack for 55 minutes to one hour, cool and serve.


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Monday, April 19, 2010

Best Home-maid Denish


Happy Monday,


This past week or so i was MIA, i had been experimenting with laminated dough, best known as Croissants / Danish / Puff Pastry and more.


This week we will go with the Danish. the process of making the dough will not be posted just yet, i still need to master Croissants.
I got to tell you all - now i know why they charge $5 for it!!!!!


Still -

the joy you get when you got it right, nothing like it.



Here are some tips for making the best Danish:

1. Make sure your kitchen is not hot, if your kitchen is too hot, the butter in side the dough  
   (and  you have a lot) will melt and the Danish will not be flaky and great to eat J.

2.Always start with chilled dough.

3. Do not over work it - the butter in side the dough will melt (been there-done that)

4.measure..measure...measure - preparing the dough, cutting the shape (use a ruler),     
   scooping   the filling..

Start with rolling the dough into rolled into a 1/4-inch thick rectangle ,cut it into quarters / eighths
 













First Shape i tried was that one:
 















Very easy, just scoop the filling and roll it, seam side is down. just like Chocolate Croissants or as the french call it "Pain Au Chocolat".

Next Shape is the Classic Cheese Denise**:
** You can find the cheese recipe in the bottom of this post

Spoon tablespoon of filling in the middle of the square and fold the the first two corners on top 
of each other,














repeat with the other 2 ( put a little bit of the cheese filling on it just to seal it)


Star Shape:
For the star shape cut each Square like this:




















Fold right-side corner of each tip to crate this shape – press it gently to stick the dough 














And here we go - scoop a bit of Jam in the middle (after proofing)


















And Final - The Envelope:

Start with folding each square in half - triangle shape. make 2 cuts like so:




































Scoop some of the filling in the middle:




































fold in the sides, on top of each other













Proof then and brush with egg white, you can sprinkle sugar on top

















Bake 375 Fahrenheit for between 15 and 20 minutes.
Let them cool, sprinkle with powder sugar and best of all - Enjoy






























Easy Cheese filling:

8 ounces cream cheese - i used a pkg of Philadelphia
1/4 cup sugar
1 egg yolk - save the egg white to brush the Danish
1/2 teaspoon vanilla extract

Mix the cheese and sugar until soft and creamy.  add the vanilla and egg yolk 
mix for 3 min to combine all, at this point you can taste it and add sugar/ raisins. 

 


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Friday, April 9, 2010

Meat “Borekas”


One of Israel signature food, (after the “Falafel”) is the “Borekas”.borekas come from the Turkish Sephardic tradition.
Everywhere you go you can find it and the filling varies. (I like the spinach and chesses) Its basically puff pastry filled with cheese / vegetable.

In Israel you can find many different Pastries that have the name Borekas; they don’t look the same and don’t taste the same.
The main difference is in the dough. Some are made from puff pastry and some made from Filo dough– both are equally delicious.

 Borekas is a dish that always has room on Friday dinner table, it’s so easy to make and grate as a side dish, since meat and dairy are not allowed to be on the table together (Jewish restriction-not Kosher).
I make them with ground Beef

So what do we need?
Filling:
1 pound ground beef
1 large onion
1 teaspoon olive oil
Salt and pepper as needed

Pastry:
Frozen puff pastry dough toughed (I use the pre-cut squares)  
1 egg bitten with 1 tablespoon of water (egg wash)
Sesame seeds

Directions:
Pre-Heat the oven to 350F.
 In a large skillet, heat the oil, chop the onion finely and let it sweat, (When onion is transparent it’s ready).








Add the ground beef and crumble using a fork or wooden spoon. Add the salt and pepper.
 When you see the beef starting to brown from the outside, it’s time to take off.
(We will continue cooking it in the oven)






Assembling the pastry:
In the middle of each square, place some of the filling/ leaving some space to close it (try to strain the liquid/ fat from the beef as much as possible).












Fold both ends of the pastry and press them together using a fork or your fingers.
 Spread the egg wash on the whole surface of the pastry and sprinkle with the Sesame seeds.






Bake 30-40 min or until golden brown.
You can serve it with Salad and gravy, but it’s delicious by itself.


   






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