Raspberry butter sweet rolls

Raspberry butter sweet rolls on your breakfast table or you can take it with you in your picnic basket.
Soon recipe Raspberry butter sweet rolls today photos from Burnham-On-Sea.

a taste of France - Pain de Savoie

Marrying salty pork with rich, slightly sweet cheese, Pain de Savoie is a meal itself, and undeniably French in flavour. It’s made with two flours to give it a real bite and depth of flavour, and the golden brown crust gives it a wonderfully hearty look. It comes from the Savoie region, witch is famous for its fine vineyards, good cheeses, fresh air, skiing and slightly Swiss feel.

This delicious loaf works well toasted, eaten as it is, or loaded with another cheese.

Taken from Paul Hollywood (Bread Spring 2013)

You will need

400g strong white bread flour 

100g rye flour

10g salt

8g Fast-action yeast

20ml olive oil

330 cool water

200g cheese

1. Mix the flours In a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the olive oil and 250 ml of the water and mix.
2. Tip the dough onto an oiled work surface and knead well for 5 to 10 minutes. Form the dough into a bal land put In a lightly-oiled bowl. Cover with cling film or a tea nowel and leave to rise until AT least doubled or trebled In size, for AT least 2h.
3. Turn out the dough onto a lightly floured surface and divide into three. Knock back by pushing down on the dough with the heels of your hands, then your knuckles and fingertips, and holding the dough In on itself several limes. Form each piece into a ball shape.
4. Oil a 20 cm spring form cake tin. Roll out a ball of dough to a 1.5-2cm trick circle, to fit the tin and lay it In the bottom. Scatter over half of the cheese. Roll out a similar disco of dough and lay on top. Add the rest of the chesses. Roll out the final ball of dough and place on top. Dust with flour. Put the tin inside a roomy plastic bag and leave to prove for abort 1h, or until well puffed up. Meanwhile, heat your oven to 220C.
5. Bake the loaf In the oven for 30 min. Leave to cool in the tin for 10 min, then remove and transfer to a wire rack to cool completely.          

a taste of France

New Inspiration - BREAD - your complete guid how to bake your own artisan 

bread at hom.

From buttery pastries to bouncy white bread and delicate desserts, no one bakes with as much gusto as the French. Give your kitchen the buzz of a first-rate boulangerie with our recipes.

Soon recipe Pain de Savoie - made from ingredients found in the Alpine region of Savoie.

Chocolate Praline

Chocolate Pralines combine the crumbly, nutty taste of classic pralines with rich semi-sweet chocolate.

My Chocolate Praline basic recipe is my best friends’, thank you Ola and Marcin for your inspiration. J

Ingredients:

500g unsalted butter

300g golden caster sugar

250ml cold water

3 tbsp cocoa powder

250g dried milk

50g butter biscuits

50g nuts

chocolate cover

100g dark chocolate 90% cocoa

200g milk chocolate 65% cocoa

Preparation:

1. Melt unsalted butter with caster sugar  in a bowl, set over a pan of gently simmering water, then leave to cool slightly.

2. Add the cocoa powder to the mixture and using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. (The chocolate mixture will now be very liquid.)

3. Add the dried milk  to the mixture and beat the mixture until smooth. (The chocolate mixture will now be very solid).

4. Add the nuts and biscuits to the mixture and using a wooden spoon beat the mixture until well combined.

Place the mixture into a form and leave in fridge overnight.

5. For the chocolate cover, place all the chocolate into a small saucepan and heat very gently, until the chocolate is melted and the mixture is smooth.

Chocolate Part 2 Chocolate heaven in Cracow

Personalized chocolate box (Krakowska Manufaktura Czekolady)

Sometimes you want to to be able to choose what chocolates are going into your box. With the Krakowska Manufaktura Czekolady you can do exactly that.

First please select your chocolate box size from the options above.

Once you have picked the size you would like, the next step will be to fill your box with gorgeous handmade chocolates. You'll find unique flavors such as blackforest cherry, whisky, espresso coffee, honey and oats and champagne and strawberry.

Chocolates in different flavors and praline wafers waiting to be purchased.

Wedel in Cracow

E. Wedel (Cadbury-Wedel Polska 1999-2010) is a famous Polish confectionery company, producing many varieties of high-quality chocolates, cakes, and snacks. Wedel is also a well-recognized brand of candy in Poland, considered by some to be the "Polish national brand" in that market, and is the leading candy brand among Polish producers with about 14% of the Polish market in 2005.

In 1999, Cadbury bought E.Wedel and the factory in Prag.

In June 2010 Kraft Foods sold Wedel to Lotte Group, a South Korean-Japanese conglomerate, as part of their enforced divestment program of certain parts of the Cadbury.

So weather or not you grab a bag of Wedel’s Chocolate to go or you will wait till your next trip to Poland here is their way of making an amazing Hot Chocolate at home.

Chocolate - Part 1 the Krakowska Manufaktura Czekolady (Cracow Handmade Chocolate)

Chocolate  is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America and Northern South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

 

The Krakowska Manufaktura Czekolady is located in the heart of Cracow, right off of the Rynek Główny, the main market square of the old town.

Cracow Handmade Chocolate, bringing the masterful touch of the chocolatiers from all over Galicia, this outlet is already providing extremely popular among locals and tourists.

 Don't expect to find anything savoury on the menu - it's all about chocolate and coffee.

Mazurek. This recipe is usually used in Poland for Easter. It is very good and relatively easy to make.

Mazurek is a type of pastry (a cake) baked in Poland, particularly at Easter, but also at other winter holidays. It is generally decorated with icing,chocolate and fruit and nuts.

 

For the dough:
300 g flour
200 g butter
100 g sugar
1 egg yolk
2 table spoons of cream
For the top:
400 g dark chocolate
200 g heavy cream
1 spoon of butter
Almonds or other nuts for deco

Preheat the oven at 200°C – 390°F

Knead the flour, butter, sugar, cream and yolk to smooth dough. Cover the dough with plastic foil and place it in a fridge for 30 minutes. Roll the dough until ¼” or thinner. Move the dough onto 2 rectangular forms (around 15 x 13 inches), prick the dough with a fork, bake 15 minutes in 200°C.

Melt the chocolate in a steam bath, add butter, cream, and mix for 15 minutes. Pour the chocolate mixture onto the baked bottom even it out with a spatula or a knife and decorate with the almonds or other nuts.