Recipe of the Week-Homemade Bread

Making bread is easy and forgiving, but time consuming. The ingredients are simple: flour, water, salt, yeast. I thought throughout the process I was basically just making a mess, but in the end it tasted great.

Step one: Mix the ingredients and wait.

Step two: Knead, cover, and wait a long time.

The next morning, this happened. There was no mention of bubbles in the recipe and the consistency certainly was not dough. It also had not doubled or tripled in size. I was highly doubtful of success at this point, but I kept on going. I “folded my dough” a few more times, covered, and waited some more.

The recipe said, put the seam side of the dough up in the dutch oven. I poured mine in.

45 minutes later, hot out of the oven, I was happily surprised with this beauty.

Unfortunately, I didn’t oil my pot and it completely burnt/stuck to the bottom. I managed to cut it out. It was still pretty and tasty!

Making bread is a one and done for me. I’ve done it, but I’ll be buying it from a bakery from now on. It only lasts a few days. For a household of two and when only one eats bread, it’s just too much.

I found this recipe on lucylean.com. I would post it here, but there are alot of details/tips she gives when making this recipe.

Recipe of the Week- Pork Soup

I had big dreams for the pork I bought, but it seemed every recipe I found had an ingredient I didn’t have. It was time to improvise which usually does not have a good outcome when it comes to me in the kitchen.

I started with cooking the pork pieces into a pot with sautéed onion and garlic. Then I decided to throw in some paprika and beef broth. I was on my way to making soup. Not the most exciting recipe, but true to my 2020 goal: I’ve never made a pork soup.

I did the usual adding tomato, celery, carrot, s&p, herbs de Provence. It was just okay tasting. Then I added the ingredient that made this soup delish: Fennel seed. Once I added this, it all came together scrumptiously.

In true form, I added shredded parmesan cheese because everything is better with cheese. In my opinion, cheese is similar to bacon in this way.

Covet Corner-Jan 2020

Ingredients LDN Safari Daybed

Bellocq Tea

Feed Market Tote

Zara Home Dishes

Square toed sandals

Recipe of the Week-Mint Syrup

Im starting off my 2020 goal of a new weekly recipe simply with this Mint Syrup from the book Joie de Vivre. Is a simple syrup even a recipe? Maybe not, but I’ve never made it before so it counts. My goal, my rules. Lol

You can use this syrup for cocktails; however, I’ve been adding it to mineral water or tea.

1 cup sugar dissolved in 2 cups water on the stove. Add a handful of mint and bring to a boil. Then turn the stove off, let cool, and strain. Store in the refrigerator. Easy peasy and I got to use my own mint. Two thumbs up.

Tea Time-Fortnum & Mason Elderflower Green Tea

I was shopping in Palacio del Hierro and in the gourmet foods area I found Fortnum & Mason teas. Fortnum & Mason is an upscale/iconic store in England and known for it’s gift baskets (hampers) full of their own goodies. (Their jams have been on my ‘Want to Try’ list for awhile now. ) They also have their own tea house and restaurant. And did I mention it was established in 1707…

There wasn’t a large selection, but I found this Elderflower flavor which I had been wanting to try in a cocktail. Tea’s the next best thing.

While I’m not head over heels for this flavor, this green tea is light and fresh. The Elderflower gives it a slightly sweet, floral taste that I would enjoy even more in the Springtime.

Easy Limoncello Syrup

I’ll be serving this Limoncello syrup along with some fresh fruit for Christmas, but I can easily think of multiple ways to use it. It literally took about 10 minutes to make. This syrup tastes deliciously sweet with a bit of kick and looks pretty in this small bottle I purchased.

It’s so easy, I feel a little silly writing out a recipe for it.

  • Heat 1/4 fresh lemon juice and 3/4 sugar in the microwave or stovetop until the sugar is dissolved. (Careful it doesn’t overflow in the microwave.)
  • Add in 1/4 Limoncello and zest from 1 lemon.
  • Let cool and serve.

*via La Cafe Sucre

The Making of Churros in Mexico

While on the hunt for a Christmas tree, we stopped off at Churros Toño. The vendor was making his first batch of the day and I was all too happy to watch the process. Churros are the best!

Based on what I saw, he started off with boiling water in a big steel pan and then added flour, vanilla, and some more water. It was time to mix. This was not an easy task. I know because he let me try to do it. A lot of arm strength is required.

When the batter no longer sticks to your fingers, it’s ready to fry. It’s a strange contraption they put the batter into to push out the long tube shape into the oil.

Next, you let the churro fry until it turns a golden brown.

Cut into pieces and drag through sugar. Happiness in a bag!