The June bread challenge set for us in the We Knead to Bake group was ‘Maritozzi Con La Panna’ – which is an Italian sweet bun, sort of like a brioche. They have an orange and vanilla flavour and are traditionally filled with whipped cream or with a glaze or even dusting of icing sugar. We decided to forego both versions, and they tasted brilliant even served as-is with our evening tea/coffee. The combination of orange with vanilla was very nice, and the raisins and toasted pine nuts provided an interesting texture with each bite.
Tag Archives: orange
This month, the ‘We Knead to Bake’ challenge set by Aparna was to make some Gibassier. This is a sweet bread, almost a pastry, from the Provence region of France. At first glance, the flavours of orange and anise seemed a delightful combo, and I wanted to make this straightaway. Then I read the recipe, and realises it was not as straightforward as the other breads I have made. In fact, this is the most complex bread recipe I have ever made so far. And that was daunting, but exciting at the same time.
The key challenge here was the soft, super enriched dough, and the use of a pre-fermented starter dough or ‘Biga’. So this called for some careful planning and preparation. And the recipe also introduced me to a new ingredient; orange blossom water. I’d never used it before, but was intrigued. I must admit, we had problems with the rise on the first proving. After two hours, there was no sign of any activity. So I left it overnight and by morning it had become a monster!
Don’t know if I will go through the whole hassle again, but in the end, it was a great experience (though the journey was trying) with an excellent end result. The house smelled divine, with aromas of orange and anise wafting through the kitchen as the bread baked. and the breads tasted perfect, slightly warm, with a hot cup of coffee.
One day, while browsing around random food-related sites, I came across a very intriguing recipe for a warm salad of roasted radishes and spring onions (here). I’ve always had radishes either raw, or cooked in indian stews & curries. I’ve never roasted them. And the photos looks so tempting. I had a bunch of French radishes knocking about in the fridge so I thought I’d give this a go at some point. I had got an orange as part of my ingredient swap a week or so ago, when I met up with some great people from the Chef At Large group, and I wanted to make something unusual and unique from that too.
And so, I ended up with this lovely warm salad. I must admit that the taste was a fair bit different to anything I had ever had as a salad, but it was nice. I loved the roasted radishes and will definitely do this again when I see a nice fresh bunch in the market.