Angie's Recipes . Taste Of Home

Browse » Home » All posts

Spinach Coconut Rolls

Monday, January 20, 2020

This spinach coconut roll recipe is a twist on the classic cinnamon roll. Naturally green sweet bread dough with a coconut filling--delicious, healthy and fun!
Spinach is known as a rich source of iron. According to the USDA, spinach contains a relatively high level of iron, compared to other vegetable and meat sources.

Dough	Filling
265 g All-purpose flour 6 g Active dry yeast 4 tbsp Sugar 1/4 tsp Salt 1 Egg 140 ml Creamed spinach angiesrecipes, thawed 70 g Butter Some egg wash (for brushing)	4 tbsp Butter 2 tbsp Sugar 1/2 Egg 4 tbsp Dried coconut shreds angiesrecipes

Place all the dough ingredients, except butter, in a mixing bowl fixed with dough hook. Stir until a dough ball forms. Add in butter and knead until the dough has become smooth and elastic.
Place it in a lightly greased bowl, covered and let rise in a warm place for about 60 minutes until the dough has doubled in size. Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
While the dough is fermenting, you can prepare the filling. Beat the sugar and butter until light. Add in egg and coconut shreds and stir until mixed.
Punch down the dough to release the gas during the proof. Divide it into 2 portion. Cover with a plastic wrapper and let rest for about 15 minutes. Roll each into a 28x15cm rectangular dough. Spread half of the filling on the top and roll up. Cut each into 7 pieces.
Place them in a lightly greased 28cm round baking pan. Let rise for about 60 minutes and brush with egg mixture. Bake in a preheated 175C/350F oven for about 18-20 minutes.

Read On 54 comments

Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard

Monday, January 13, 2020

A simple and quick rye bread, adapted from Dan Lepard's "The Handmade Loaf". The "secret ingredient" here is the pickle juice with some extra dill. The bread came out with great texture and tasted so delicious.

200 g Dark rye flour, toasted
300 g Bread flour
3/4 tsp Salt
350 g Cucumber pickle juice at 20C/68F
1+1/4 tsp Fresh yeast, crumbled
5 g Dried dill

To toast the rye flour, preheat the oven to 200C/400F. Spread the rye flour in a thin layer over a baking sheet, and bake for 15 minutes, or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.
Combine the flours, and mix with the salt. In another bowl, whisk the pickle juice with yeast and dill. Mix this liquid and the flour together with your hands. Squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 minutes. Tip the dough out on to a lightly oiled work-surface and knead gently for 10-15 seconds. Return the dough to the bowl, leave for a further 10 minutes, then knead once more for 10-15 seconds. Repeat one more time.
Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.

Read On 49 comments

Red Cabbage Persimmon Salad with Serrano Ham

Monday, January 06, 2020

This vibrant delicious winter salad combines the crisp crunch of red cabbage and toasted pumpkin seeds with the sweetness of seasonal persimmon. The salty, rich, air-cured spanish ham gives a touch of class to this simple salad. You can replace it with prosciutto.

Salad	Dressing
300 g Red cabbage, trimmed and thinly sliced 1 tsp Sea salt 2 Ripe but firm persimmon, peeled and diced 1 tbsp Fresh herbs, chopped (thyme, rosemary or parsley) 1 tbsp Pumpkin seeds, toasted 100 g Thinly sliced serrano ham	3 tbsp Walnut oil 2 tbsp White balsamic vinegar 1/2 tsp Sambal oelek Freshly milled black pepper 1 tbsp Date syrup

Trim cabbage, discard the thick stems and finely shred. Place into a large bowl. Add in sea salt and massage the cabbage until soft and wilted, about 3 minutes. Leave it aside for an hour.Peel and dice the persimmon.
Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
Rinse and drain the cabbage. Place them in a large bowl. Add in diced persimmon and drizzle in the dressing. Toss to combine. Cover and chill for 2 hours so that the flavours develop.
Place the salad on a serving platter, arrange the serrano ham aside and top with a sprinkling of fresh herb and some pumpkin seeds.

Read On 39 comments

Hazelnut Lace Cookies

Friday, December 27, 2019

Lace Cookies are thin, crisp, delicate and buttery cookies with a deliciously sweet taste and a toffee-like flavour. They are made with just a few ingredients and the batter comes together in just minutes. As they bake, they spread out to form a lace pattern, hence the name. Enjoy them as they are or sandwich two cookies with a layer of chocolate. If you prefer a less brittle consistency, use up to 35 grams flour.


110 g Unsalted butter 100 g Raw sugar 12 g Spelt pastry flour 80 g Hazelnut meal A large pinch of sea salt 30 ml Heavy cream 1 tsp Vanilla extract 1 tsp Finely grated orange zest

Preheat oven to 180C/350F. Line 2-3 baking trays with baking paper.
Melt butter and raw sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and butter melts. Stir in spelt flour, ground hazelnut, salt and cream until incorporated and slightly thickened.
Remove from the heat and stir in vanilla extract and orange zest. Drop the batter by the teaspoon onto the baking sheet, leaving about 2-3 inches of space between each one.
Bake for 8-10 minutes or until the edges of the cookies start to turn dark golden brown, rotating the baking sheets halfway through. Remove from the oven and as soon as they are firm, use a wide spatula to transfer them to the rack to cool completely.

Read On 34 comments

Panettone with Poolish Sponge

Sunday, December 22, 2019

Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. This cake-like bread is typically baked into a tall, cylindrical shape (empty fruit cans work great as baking pans). Traditionally, panettone is made with raisins and candied orange and lemon peel. But you can choose the dried fruits you prefer. The bread is delicious eaten fresh and keeps well in an airtight container for about a week. It also freezes well for up to two months.
Poolish is a fairly wet sponge with baker's yeast, typically made with a 1:1 ratio of flour and water by weight, that means 100% hydration.

1 package / 7 g Dry yeast
60 ml Water at 43C/110F
60 g German #550 flour ((AP or bread flour)
100 g Butter, room temperature
2 Eggs, medium
4 Egg yolks, medium
150 g Sugar

110 ml Milk at 43C/110F
Seeds of 1/2 vanilla bean
angiesrecipes
540 g German #550 flour (AP or bread flour)
1 tbsp Lemon zest
200 g Dried fruit (raisins, cranberries, cherries or apricots)
50 g Almond slices plus more for topping

To make the sponge, dissolve the yeast in 60 ml warm water in a bowl. Add 60 g flour and stir to make a very loose dough. Cover the bowl with a plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
In the bowl of your mixer, combine the butter, eggs, yolks, sugar, milk, and vanilla seeds. Add in the starter dough. Gradually add the flour, beat on low speed just until dough begins to leave the sides of the bowl and pull together. Increase speed to medium, and beat until the dough becomes smooth and elastic, about 5 minutes.
Place the dough in a greased bowl and turn it once to coat both sides. Cover bowl of dough with plastic wrap, and let rise on the kitchen counter until doubled in size (mine took about 5 hours). Or leave it in the fridge overnight. With your hands, flatten the dough on a lightly floured surface into a rectangle. Evenly distribute the lemon zest, raisins, apricots, and almond over the dough. Fold the dough to seal the fruit and knead to distribute the fruit throughout the dough.
Line a 8-inch mousse ring or baking pan (or panettone paper case) with parchment paper that has been well buttered on both sides and set it on a baking tray. Place the dough in the mould, cover with a towel, and let rise for 1-2 hours in a warm place. The key here is to have the rise above the rim of the pan or case.
Preheat the oven to 200C/400F. Make a cross on the top of the bread with a sharp knife and insert a cube of butter. Sprinkle some extra almond flakes if you desired. Bake the bread on the middle rack of the oven for 10 minutes. Reduce the heat to 180C/350F. Continue to bake for 30-35 minutes until the surface is golden and crispy. The panettone is ready when a skewer comes out clean.
Place the bread on a rack to cool for 10 minutes before removing it from the mold. Dust the bread with icing sugar if desired. Be sure the bread has cooled completely before wrapping for storage.