Deep&Superficial

Blueberry Cinnamon Buns with Orange Cream Cheese Glaze

Dough
5g dry yeast
275ml lukewarm water
4 tablespoons sugar
600g white bread flour
¼ teaspoon salt
175ml hot milk (not boiling)
75g butter (at room temp)

Filling
125 g butter (at room temp)
250g brown sugar
250g blueberries
1 ½ teaspoons ground cinnamon
about ¼ freshly grated nutmeg

Glaze
Zest of half an orange
50g butter (at room temp)
300g icing sugar sifted
125g softened cream cheese

Put the water, 1 tablespoon of sugar, and yeast into a jug and stir. Set aside.

In a large bowl, mix in the sifted flour, salt, and remaining sugar. Add the hot milk and yeast mixture and stir into a sticky dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Rest the dough for ten minutes.

Roll out the dough into a rectangle to about 1cm thickness, spread with the soft butter leaving a 2-3cm gap along one of the long edges. Sprinkle with the brown sugar, cinnamon and nutmeg and scatter blueberries over the top. Get the long edge with the mix to edge and roll gently into a log towards the gap, sealing it up once done so it all holds together. Cut the log into 12 segments and place cut side up and down in a baking try lined with baking paper and let them rest for 40 minutes.

Preheat the oven to 180° celcius and bake the buns for 20-25 minutes or until golden.

While the buns are cooking make the glaze by beating the cream cheese, icing sugar, zest and butter in a stand mixer until combined and light and creamy. Spread the glaze on the warm buns.

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∞ March 16, 2012 at 12:56pm

1 note

via anthologymag.com

Four Cheese Ravioli

Ingredients:
½ cup part-skim ricotta
½ cup shredded mozzarella
½ cup shredded fontina
½ cup shredded parmesan
1 clove garlic, finely minced
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried parsley
¼ tsp. salt
Freshly ground black pepper, to taste
1 batch fresh homemade pasta
Marinara sauce, for serving

Directions:
In a medium mixing bowl, combine the ricotta, mozzarella, fontina, parmesan, garlic, and spices. Mix well to blend. Roll out homemade pasta into long, thin sheets. To make heart-shaped ravioli, use a heart-shaped cookie cutter to cut out pasta shapes. Place about 2 teaspoons of filling in the middle of half of the heart shapes, leaving a clear edge around the perimeter. Dip a finger in water and lightly brush around the edges of a heart topped with the filling. Place one of the remaining pasta hearts on top and press the edges of the pasta shapes together to seal around the filling, being careful to press out any excess air. Repeat with the remaining dough shapes.

Bring a large pot of salted water to boil. Cook the ravioli until al dente, about 5 minutes. Serve in warmed bowls with marinara sauce.

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∞ February 26, 2012 at 12:24am

29 notes

via annies-eats.com

Lavender & Honey Raw “Cheese” Cake

For the Crust

1 cup raw almonds soaked overnight
1/2 dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water

Place almonds and dates in a food processor and mix until chopped and well incorporated. Pour into a 9in spring form cake pan and spread with a spatula (or your fingers).

For the Filling

3 cups raw cashews soaked for three hours
3/4 cup fresh lemon juice
3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
1 tsp vanilla extract
1/2 tsp celtic sea salt
1 tsp dried lavender (the lavender in this dish is very subtle so you could add 1/2-1 tsp more if you prefer…but be careful cause lavender is very strong!)

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, lavender and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender like a Blendtec or Vitamix!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.

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∞ February 25, 2012 at 08:39pm

7 notes

via roostblog.com

Baked Beet Chips

4 medium beets
2 teaspoon extra-virgin olive oil
Sea Salt

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

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∞ January 17, 2012 at 10:34pm

11 notes

via acozykitchen.com