Battenberg Cake

The Daring Bakers' June Challenge:
Battenberg Cake

Thanks Mandy  I ad hours of fun with this challenge, well here is my challenge and I made two gluten free pound cakes, one chocolate and one strawberry, they are soft and delicious, the “glue” for the cake and fondant is peach jam, I don’t know if this cake is decorated like this one but I got creative and wanted to use lots of glitter and gold…kind of gluten free Liberace…Gosh it is difficult 

Not easy to apply gold when it gets lumpy


Daring Bakers' April Challenge:
American Nutmeg Cake

Sorry I’m late…yes again, but I don’t know what is happening to me, if I was a believer in witchcraft I’d cry out loud that someone put a spell on me,  I’m not going into details (for fear of writing too many mistakes as my English is vanishing…) but I had another accident (four in three weeks), this time my right index finger, I thought it was broken thanks God it is not, but it looks like an Italian sausage, it hurts like he…well it hurts A LOT; So I only made half of my challenge,  I changed wheat flour for  gluten free flour and peanuts because we are not in nut season (they are imported )
For the original recipe visit this wonderful blog, thans Jason


Gluten Free Empanada Wrappers

Gluten Free Empanada Wrappers

These are really good, once you cut this beautiful dough you can fry, bake or freeze your dough discs, you can stuff them with cheese, meat, vegetables….

To get a beautiful dough, we need to make a tapioca gel that should be added in no more than two minutes after cooking it or it might turn into a very sticky monster…like the Blob

First step: We make the “flour”
1-      150 gr corn starch
2-      150 gr tapioca starch
3-      150 gr skimed powder milk
4-      1 teaspoon xanthan gum
Mix all the ingredients very well in a big bowl
Second step: We whisk together, in a small bowl:
1-      2 eggs
2-      4 tablespoons corn oil (not a drop more, measure well)
3-      ¼ teaspoon salt or to taste
And finally: We cook the tapioca gel
1-      150 ml water room temperature
2-      4 tablespoons tapioca starch
Mix both ingredients in saucepan, grab a wooden spoon and cook over medium heat, never stop stirring, until it becomes something sticky and translucent…I mean it loses the initial milky color, then stir two or three times out of the flame. At this point we have the mise en place ready so let’s work fast.
1-      Pour the liquids and tapioca gel over the flour, stir with the wooden spoon until it is difficult to work with it, then knead with your hands over the table until all the ingredients are well incorporated and the dough is smooth.
2-      Now we make a log with the dough and divide into four pieces and cover with a plastic wrap.
3-      Roll each piece of dough (not too thin) and cut circles, the size you want, if you want to freeze them, they should be place over individual plastic wraps so they don’t stick to each other and place them in a zip lock bag
4-      I stuffed my dough discs with grated cheese and fried most of them, for the others I bushed them with  egg wash (1 egg yolk, 1 tablespoon milk  and a pinch of salt) and baked 200°C until golden brown
I hope you like this recipe ;) 


Dutch crunch bread or Tiger Bread

The Daring Bakers March Challnge:
Dutch Crunch Bread

Finally my stove is installed (the way it should be) and my challenge is up, it was so much fun to make these bread buns, I was feeling the same excitement like when I made my first bread and it was ok in every stage of the process. Thanks so much  Sara and Erica from baking JDs  for this challenge and thanks Lisa.  Recipe here

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!


Papaya in Syrup

Papaya in Syrup 2

I am posting the recipe for papaya in syrup for a second time since so many people (from my own country ) stole my pictures so googlebot banned my posts containing the stolen pictures and they are not indexed in the google search page so I’ll have to repost those posts again and I hope they do not steal my pics again……

1 green (not ripe) papaya mine had 950 grams
950 grams water
800 grams sugar.
1 tablespoon glucose 
20 whole sweet cloves or to taste
A pinch of alt 1 tablespoon vanilla extract
Soaking solution.
1 tablespoon baking soda
1-       Peel the papaya and cut in halves using a vegetable peeler make long stripes from the cut sides of the papaya.
2-      Rinse the papaya stripes in water and then place them in a glass bowl sprinkle with baking soda and add water until all the papaya is covered then toss then to dissolve the baking soda and let rest for about 30 minutes (the longer they rest in the solution the crispier they will be so don’t let them rest more that 45 minutes) then thoroughly rinse with water.
3-      Place the papaya in a heavy bottomed casserole and cover with water, boil until the papaya stripes are soft enough to roll them over and not break, that would be about 25 minutes  then strain them (but don’t throw the water, set aside) , roll them over like you would for a jelly roll and secure them with a toothpick, let aside
4-      In the same heavy bottomed casserole add 950 grams of the water you reserved, salt,   sugar, cloves and glucose and boil until the consistency of a light simple syrup, then add the rolled papaya and let cook at slow heat until the papaya is translucent and the syrup gets the consistency of a thick cough syrup, add the vanilla extract when the syrup I warm.


French Country Bread

The Daring Bakers' Dicember Challenge
French Country Bread

Happy New Year… I know it is a bit late but I cached a flu called influenza and it was terrible: pain all over my body, high fever, and a splitting headache so the light hurt my eyes too.
I am sorry I could not post my December challenge when it was due, I completed my challenge about a week before Christmas but by Christmas Eve the fever began ….
I dressed my country bread with a poinsettia because I was expecting a Christmas challenge so I decided to twist my bread shape a little, I decorated it with some of the dough and then painted it with egg yolk and food colors, the two only picture I could take are very ugly because that day we had a long loooong power cut in the entire town so double sorry
Jessica thank so much for this challenge, if you want to make this wonderful bread please click here

Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!