Country Bread from the canadian chef Michael Smith

A simple recipe that takes only 10 minutes of preparation. The secret, let the dough stand for 18h and you’ve got a bread worthy some of the best bakeries in the world! This is now the only bread I eat every morning. Feel free to add the seeds and grains of your choice. Michael suggests a half cup of seeds/grains but feel free to add more, it will just add richness to its taste! Sometimes I use the same basic recipe by adding walnuts. The nut releases a pinkish color which gives the bread a beautiful rustic look, similar to the ones found in these wonderful bakeries!

Here is the recipe: http://chefmichaelsmith.com/recipe/country-bread-city-bread/#.UiDF0cr3OTs

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Eggplant dip

The eggplant dip (known as Baba Ghannouj) is a dip made ​​of eggplant to which we add sesame paste, lemon juice, garlic, yogurt and salt. Serve with a drizzle of olive oil and pita bread, crackers or cucumber slices …… Divine!

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Ingredients:

2 large eggplants
1 tbsp tahini (sesame butter)
3 tbsp lemon juice
3-4 tbsp yogurt
2 cloves garlic, crushed
pinch of cinnamon
Salt to taste
Some pomegranate seeds
A few parsley leaves
Olive oil

Preparation:

Prick each eggplant with a fork and bake in preheated oven at 425F until soft and blackened (45 min-1h).
Remove from oven and peel. Gently mash with a fork but not too much to keep a thick texture.
In a separate bowl, mix the tahini, lemon juice, yogurt, garlic, salt and cinnamon. Pour over the eggplant and mix gently.
For a more exquisite taste, you can decorate with some pomegranate seeds, parsley and drizzle with a little olive oil.

Stefano Faita’s refreshing lemonade in this splendid summer season :-)

Click here for the recipe (translation here-below):

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Welcome to my new blog !

Here comes the recipe:

Ingredients (8 people):

4.4 lbs (2kg) lemons
1 lb (500g) of limes
4 cups (1 liter) of water
2.2 lb (1 kg) of sugar
Ice water (regular or sparkling)
1 Lebanese cucumber, sliced
Fresh mint

Preparation:

1) Wash all the lemons and limes before removing the zest. Set aside.
2) Squeeze the juice of all the lemons and limes. Filter and set aside.
3) Pour the water, sugar, citrus zest and juice in a saucepan and bring to a boil for  5 minutes.
4) Remove the pan from the heat and let it cool. Filter the liquid again and store in an airtight container. This syrup will keep up to 1 month in the refrigerator.
5) When ready to serve, use about 1/3 (75ml) concentrated syrup for 1 cup (250ml) of cold water. Enhance the lemonade flavor with some sliced cucumber and mint leaves.
(translated from Stephano Faita’s Limonade rafraichissante)