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Panmarino aka Italian Rosemary Bread

Wednesday, April 11, 2012

This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.
The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara. Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds. Being very inspired by the description he decided to create the recipe for Panmarino.

Panmarino aka Italian Rosemary Bread

adapted from Sourdough

1st Preferment Build	2nd Preferment Build	Dough
12 g 100% Hydration sourdough rye starter 24 g Bread flour 14 g Water	50 g Starter 1st build 94 g Bread flour 56 g Water	200 g Preferment from 2nd build 150 g Water 150 g Milk 1 tsp Malt extract 500 g Bread flour 10 g Salt 40 g Olive oil 30 g Fresh rosemary leaves, chopped Coarse sea salt A handful of ice cubes to create the steam

To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.
Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.
In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

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Provençal Tomato Tartelettes

Friday, April 06, 2012

For a refreshing Easter lunch appetizer, fill small vine tomatoes with your favourite fillings. I've chosen aromatic provencal flavoured breadcrumbs with herbs and garlic. There is no good cuisine without good oil and there is no Provençal cuisine without garlic. Rest each filled tomatoes on a bed of puff pastry disc and baked them until puffed and golden.
This is a super easy appetizer recipe that I found in Ricardo’s Entrees and Appetizers archives, but tweaked mine a bit by using small vine tomatoes. You can try to improvise yours with different kinds of tomatoes and fillings or just based on what you have at home.

200 g Store-bought fresh puff pastry dough
9 Small vine tomatoes
Salt and pepper
3 tbsp Breadcrumbs
2 tbsp Butter, softened
2 Garlic cloves, finely chopped
2 tbsp Flat-leaf parsley, chopped
1 tsp Fresh thyme, chopped
Olive oil

Line a baking sheet with parchment paper. Roll out the fresh puff pastry dough and cut out 9 dough discs with a 5cm/2inch fluted cookie cutter. Save the trimmings for other use and arrange the discs on the baking sheet, leaving 5-cm/2-inch between each discs. Cover and chill while preparing others.
Preheat the oven to 200C/400F. Bring a pot of water to a boil. Using a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 10 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice a small slice off the bottom and scoop out the seeds and pulp. Set aside.
In a bowl, place breadcrumbs, softened butter, finely chopped garlic, and herbs. Stir until well combined. Spoon the filling into the tomato cups. Place a tomato cup on the centre of each puff disc. Season with salt and pepper. Spoon the filling into the tomatoes. Bake for about 25 minutes.
Drizzle each serving with olive oil. Season with pepper. Serve as an appetizer or as a side dish with Provençal-style roast chicken or leg of lamb.

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Tri-coloured Castella Layer Cake

Wednesday, April 04, 2012

A tri-coloured cake, light and luscious, with castella leftover frosted with vanilla-flavoured whipped cream and garnished with toasted almond slices. It’s a perfect dessert to welcome Easter. If you plan to serve this at your garden party, I would recommend buttercream to frost the cake, so it remains stable throughout the celebration.

1x18x8 cm Orange castella
1x18x8 cm Matcha castella
1x18x8 cm Chocolate castella
250 ml Heavy cream, chilled
15 g Vanilla sugar
80 g Almond slices, toasted

Cut each castella into three 18x2.5cm strips. Place your mixing bowl and wire whisk in the freezer for about 30 minutes. Then place chilled heavy cream and the vanilla sugar in the cold bowl and beat until stiff peaks form.
Stack 9 cake strips into 3 layers, applying whipped cream between strips and layers to ensure they stick together and alternating with colour cake strips.
Spread the top and sides with the remaining whipped cream. Chill in the fridge for 2 hours until set. Remove and coat the cake with almond slices. Slice and serve.

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Blood Orange Spelt Loaf Cake

Saturday, March 31, 2012

A delightful blood orange loaf cake with a moist light texture, mouthwatering freshness and an irresistible burst of citrus flavour.

Blood Orange Spelt Loaf Cake

- inspired by Taste of Home

190 g Spelt pastry flour
80 g Light brown sugar
40 g White sugar
2 tsp Baking powder
1/2 tsp Salt
120 ml Corn oil
250 ml Freshly squeezed blood orange juice
Zest of one orange
2 Large egg whites
Orange caramel sauce to serve, optional
Powdered sugar to serve, optional

Line a 30x11x7 cm loaf pan with baking paper. Preheat the oven to 180C/350F.
In a large mixing bowl, whisk together the spelt pastry flour, sugars, baking powder, and salt. Add in corn oil, blood orange juice and the zest. Beat with a hand mixer until smooth.
In the bowl of your stand mixer, beat the egg whites until stiff. Fold into blood orange-oil mixture in 2-3 additions until blended and smooth.
Bake in the middle of hot oven for about an hour or until a toothpick inserted in the center of the loaf comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with powdered sugar or drizzle with caramel sauce if desired.

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Soya and Almond Cookies

Tuesday, March 27, 2012

Soya flour, an excellent source of iron, calcium and B-vitamins and naturally gluten-free, comes from either roasted or unroasted soybeans that have been ground into a fine powder. Not only will It give homebaked goods a protein boost, but it also adds a nutty and exceptional flavour. If you are interested in using soya flour, more information can be found here.

Soya and Almond Cookies

inspired by Gastromony

120 g Soya flour, sifted
110 g Almonds, ground
2 tsp Baking powder
1/4 tsp Salt
150 g Butter, softened
90 g Light brown sugar
2 Small eggs
Finely chopped almond for coating, optional

Rinse and drain soya beans. Spread soya beans in a single layer on a baking sheet and roast at 150C/300F until lightly golden and aromatic, about 45 minutes. Stir occasionally. Add the beans to a grain mill or a coffee blender. Blend until it reaches the fine consistency of flour. Sift and measure the bean powder.
Prepare two baking sheets with parchment paper. Preheat the oven to 165C/330F. Whisk together the ground almonds, sifted soya flour, baking powder and salt in a mixing bowl. Set aside.
Cream the butter and light brown sugar until light and well blended. Add in eggs, one at a time, and beat until combined. Stir in flour mixture until combined.
Shape cookie dough into 1-inch balls and coat with chopped almond if using. Place them on the prepared sheets. Bake 15-20 minutes. Remove and cool on racks. It makes approximately 40 cookies.

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Cantaloupe Ribbons and Chorizo Salad

Friday, March 23, 2012

This is a refreshing salad with an amazing combo of sweet, juicy cantaloupe, intriguing spicy smoky chorizo, and distinctly peppery rocket salad, dressed simply with olive oil.

Cantaloupe Ribbons and Chorizo Salad

inspired by My Recipes

1/2 Ripe cantaloupe, seeded and rind cut off
50 g Chorizo slices
1 handful Arugula leaves
2 tbsp Olive oil
Pink peppers, crushed

Heat a small skillet over medium heat. Add the chorizo slices and cook for 1-2 minutes or until the slices are crispy. Let cool, then break into small pieces.
Shave off ribbons of cantaloupe, using a vegetable peeler or mandoline. Arrange arugula leaves and cantaloupe ribbons on two serving plates. Sprinkle the chorizo and crushed pink peppers over. Drizzle olive oil over salads.

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Matcha Spelt Castella

Tuesday, March 20, 2012

Castella, (or Kasutera) soft, delicate with sweet aroma, is a highly popular Japanese sponge cake, raised only by the air incorporated into the eggs and oil-free. The origin of castella is believed to have come from Portuguese merchants who introduced European sweets to Nagasaki Japan in the 16th century.
Castella cake is traditionally baked in a wood box, which helps to bake the cake evenly, but a standard baking tin would work just great. Unlike most cakes, castella cake is baked with bread flour (I used spelt bread flour), not cake or all purpose flour.
There are now many varieties of this sponge cake made with chocolate, honey, green tea, and brown sugar. If you have baked other foam cakes before, the process of creating castella is quite similar. Please do drop by Biren of Roti & Rice to read all the detailed instructions with beautiful photos. And if you are interested in learning more background of castella, please refer to Wise Geek.
You can also find castella on
Anncoo Journal
Nasi Lemak Lover
No Frills Recipes

120 g Spelt bread flour
13 g Matcha tea powder
Pinch of salt
5 Large egg whites, at room temperature
5 Large egg yolks, at room temperature
130 g White fine sugar
20 ml Medium sweet sherry
20 g Honey

Line an 8-inch / 20x20-cm rectangular baking dish with aluminum foil. Whisk and sieve spelt bread flour, matcha powder and salt together 2-3 times into a mixing bowl. Warm sherry and honey in a bowl over a pot of hot water, stirring until honey completely dissolves. Set aside. Preheat the oven to 160C/320F.
Beat the egg whites in the bowl of your stand mixer at high speed until foamy, about 30 seconds. Beat in sugar in 3 additions until firm peaks form, about 3-4 minutes. Add in egg yolks, one at a time, at medium-low speed until well combined, about 1 minute.
Now add in prepared flour mixture, still at medium-low speed, and stir until just combined. Pour in the sherry-honey mixture and continue to stir for another minute until well-combined and smooth.
Pour the cake batter from a 30-cm / 1-foot height directly into the prepared baking dish. Tap the baking dish on the counter to remove bubbles. Using a spatula, smooth the surface to remove any remaining bubbles.
Bake in the center of the hot oven for 50 minutes until evenly brown. Remove and drop it from a 30-cm / 1-foot height onto the counter to prevent shrinkage. Cool the cake on the counter for 5 minutes. Lift the cake from the pan and invert it onto a piece of parchment paper. Peel the aluminum foil. Wrap the cake with a plastic wrap and store in the refrigerator overnight to preserve moisture.
To serve, trim off the sides of the cake with a sharp serrated knife, then cut up into the even slices.

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Pineapple Apple Salsa

Friday, March 16, 2012

A delicious blend of fresh pineapple, apples, tomatoes, onions and rock leaves makes up this sweet, spicy and tangy fruit salsa. Enjoy them as a snack with some taco chips or serve with an array of seafood.

300 g Fresh pineapple, chopped
2 Apples, diced
1-2 Tomatoes, diced
1 Small purple onion, finely chopped
1/2 Yellow onion, finely chopped
1/4 Red bell pepper, finely chopped
1 handful Rocket leaves, chopped
1 clove Garlic, minced
2 tbsp Fresh lime juice
1 tsp Honey
1/2 tsp Chilli flakes

Combine all ingredients in a bowl. Cover and refrigerate for at least an hour to allow the flavours to blend together.

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Spelt Blood Orange Crostata

Monday, March 12, 2012

A crostata is an Italian tart with fruit or cream filling that is baked flat on a pastry crust rather than in a tart pan. Crostata can be prepared with seasonal fruit, as well as any range of canned preserves and even with canned fruits. It’s easy to make and great for a family dessert or a sweet treat at a party.

Spelt Blood Orange Crostata

adapted from Food and Wine

Short Crust Pastry	Filling
140 g Spelt pastry flour 20 g Superfine sugar 1/4 tsp Salt 110 g Unsalted butter, cut into 1/2-inch cubes 30 ml Ice water Flour for dusting	8 Blood oranges (about 5 ounces each) 40 g Light brown sugar 15 g Butter 1 Egg yolk 2 tbsp Water

To make the pastry, freeze the butter cubes on a baking sheet for 10 minutes. Place the spelt flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter cubes, and toss with your fingers to coat each cube with the flour. Pulse quickly on and off until the mixture is the size of small peas. Add the ice water and pulse several times until until moistened crumbs form. Turn the crumbs out onto a work surface and shape into a rough ball. Wrap the dough in plastic and chill for 30 minutes or until firm.
Roll the dough into an 11-inch circle on a lightly floured surface and transfer it to a baking sheet lined with parchment paper. Refrigerate for 15 minutes until chilled.
Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges crosswise. Remove the pits and place the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve. Remove the pits and gently shake out as much juice as possible without mashing the sections. You will need 1 cup of sections. Reserve the orange juice for another use.
Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle half of the light brown sugar over the oranges. Using a paring knife, thinly slice the butter over the oranges. Fold the dough border toward the center of the tart, , leaving most of the oranges uncovered.
Beat the egg yolk and water in a small bowl. Brush the pastry with the egg wash and sprinkle with half of the remaining brown sugar. Arrange the orange slices on top, leaving a 1-inch border of pastry all around. Sprinkle the rest of brown sugar on top. Freeze the tart until solid, at least 4 hours or preferably overnight.
Preheat the oven to 190C/375F and position a rack in the center. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned. Remove and cool the tart on a rack for 10 minutes and serve warm, with whipped cream or caramel sauce if desired.

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Search Angie's Recipes

Panmarino aka Italian Rosemary Bread

Panmarino aka Italian Rosemary Bread

Provençal Tomato Tartelettes

Tri-coloured Castella Layer Cake

Blood Orange Spelt Loaf Cake

Blood Orange Spelt Loaf Cake

Soya and Almond Cookies

Soya and Almond Cookies

Cantaloupe Ribbons and Chorizo Salad

Cantaloupe Ribbons and Chorizo Salad

Matcha Spelt Castella

Pineapple Apple Salsa

Spelt Blood Orange Crostata

Spelt Blood Orange Crostata

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Search Angie's Recipes

Panmarino aka Italian Rosemary Bread

Blood Orange Spelt Loaf Cake

Soya and Almond Cookies

Cantaloupe Ribbons and Chorizo Salad

Spelt Blood Orange Crostata

Subscribe via Email

Angie

If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

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+/- Blog How-tos