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{Updated} Flaky Gluten-Free All-Butter Pie Dough (Whole-Grain + Gum-Free) – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef A few key ingredients and techniques make for a gloriously flaky gl...
- DOUGH-LICIOUS TUTORIALS:
- 1.0) All-Butter Gluten-Free Pie Dough (version 1.0)
- Flakiest, All-Butter Pie Dough
- Quick(er) Whole Wheat Puff Pastry
- Rye Flour Croissant Dough and Pains au Chocolat
- Gluten-Free All-Butter Pie Dough (Whole-Grain+ Gum-Free)
- A few notes on ingredients:
- rent favorite variation is the buttermilk version down below.
- A few notes on timing:
- follows:
- 10 10 to minutes to mix and fraisage the dough
- 30 30 to minutes to chill
- 10 10 to minutes to roll out and fold
- 30 30 to minutes to chill
- 10 10 to minutes to roll out the dough, get it in the pan, shape it, and dock it
- 20 20 to minutes to chill
- 20 20 to minutes to freeze
- 30-40 30-40 to minutes to par-bake the crust
- Do ahead:
- to to make the dough up to two days ahead; let it soften up a bit before rolling it out. You can also wrap a frozen shell, baked or unbaked, for up to several months.
- All ounce measurements are by weight.
- 9″ one standard 9″ pie shell
- For the pie dough:
- 6-8 6-8 1 tablespoons ice water (from 1 cup ice cubes filled with cool water)
- 1/2 1/2 80 cup (2.75 ounces / 80 grams) sweet white rice flour (mochiko)
- 1/4 1/4 2 35 plus 2 tablespoons (1.25 ounces / 35 grams) GF oat flour
- 1/4 1/4 35 cup (1.25 ounces / 35 grams) millet flour
- 1/4 1/4 30 cup cornstarch (1 ounce / 30 grams)
- 2 2 15 tablespoons (.5 ounce / 15 grams) tapioca starch/flour (same thing)
- 2 1/2 2 1/2 15 tablespoons (.5 ounces / 15 grams) finely ground chia seed
- 1 1 15 tablespoon (.5 ounces / 15 grams) sugar
- 1/2 1/2 1/2 teaspoon fine sea salt
- 8 8 115 1/4″ (4 ounces / 115 grams) cold, unsalted butter (preferably European-style such as Strauss), sliced 1/4″ thick
- 1 1 1 teaspoon apple cider vinegar
- Make the dough:
- ablespoons of water, total.
- At this point you can do one of two things:
- 1 1) 10-20 to the dough in the bowl 10-20 times to bring it together.
- 2 2) 2) Dump the dough out onto the counter and fraisage by dragging portions of the dough across the counter with the heel of your hand (this makes for a flakier dough).
- 30 way, gather the dough up into a ball (a metal bench scraper helps if using the fraisage method) wrap it loosely in plastic wrap, and flatten it into a disk. Chill the dough 30 minutes.
- Optionally, for extra flake, roll, fold, roll:
- On a lightly floured surface, roll the chilled dough out into a rough
- 1/4″ square that is about 1/4″ thick. Fold it in thirds like you’re folding a
- letter, then roll up from a skinny end into a loose spiral. Gently
- to 30 flatten it slightly, and chill for 30 minutes. Optionally, repeat this step once more.
- Shape the crust:
- the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork.
- 20 20 crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
- to 400º. rack in the lower third of the oven and preheat to 400º. Remove all other racks from the oven. If you have a baking stone, put it on the rack.
- to the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper, and fill to the top with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.
- h any holes, cracks, or tears in the dough, baking for a few more minutes post-patching.
- Variation with buttermilk:
- 4 4 to For the liquid in the recipe, stir together 4 tablespoons cold buttermilk with 4 tablespoons of ice water. Proceed with the recipe, adding more ice water if needed to moisten the dough after all the buttermilk mixture has been added.
- Variation with sorghum flour:
- 1/4 the millet flour, using 1/4 cup (30 g) sorghum flour in its place.
- Variation in a food processor:
Raspberry Custard Viennese Whirls
By foodiva
Ensure your butter is soft enough to press easily with a spatula then beat to loosen it up in a stand mixer
- 250 g very soft butter
- 50 g icing sugar
- 225 g plain flour
- 25 g custard powder*
- 2 tbsp freeze dried raspberry powder**
- 75 g soft butter
- 150 g icing sugar
- 25 g custard powder
- 3 tbsp raspberry jam
- 2 disposable piping bags
- 1 M or 2D Wilton icing nozzles (a small to medium star shape is what you are after if you are using a different brand of nozzles)
- 2 baking trays lined with reusable silicone sheets or baking parchment
PAPDI crackers
By foodiva
Instructions Add all purpose flour, sooji, salt, carom seeds and 2 tbsp oil in a bowl and mix well using your finge...
- All purpose flour / Maida - 2 cups
- Fine semolina / Sooji - 1 tbsp
- Salt - 1 tsp
- Carom seeds / Ajwain - 1/2 tsp
- Oil - 2 tbsp and for frying
Apricot Almond Orange Tart With White Chocolate Cream
By foodiva
Place apricots in a shallow dish and cover (just) with boiling water
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ⁄2 teaspoon salt
- 3 tablespoons brown sugar
- 3 ⁄4 cup butter
- 1 egg yolk (white reserved)
- 3 tablespoons lemon juice
- 20 whole dried apricots or 1 cup diced dried apricot
- 1 cup ground almonds
- 1 ⁄2 cup butter
- 1 teaspoon cinnamon
- 1 ⁄4 cup white sugar
- 1 ⁄4 cup brown sugar
- 1 ⁄8 teaspoon salt
- 2 eggs, beaten with reserved egg white
- 1 navel orange, very thinly sliced, peel cut off
- 1 ⁄2 cup peach jam or 1⁄2 cup apricot jam
- 1 cup whipping cream
- 4 ounces white chocolate, chopped finely
Yule Log (Buche De Noel) Mccall's Cooking School
By foodiva
I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine
- 6 egg whites, room temperature (appx 1 hr)
- 3/4 cup sugar
- 6 egg yolks
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 dash salt
- confectioners' sugar
- 1 1/2 cups heavy cream, chilled
- 1/2 cup confectioners' sugar
- 1/4 cup unsweetened cocoa
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
- candied cherry
- angelica
Easiest Overnight Maple-Nut Danish or Croissant Pastry
By foodiva
It’s half term at last! Two weeks of uninterrupted freedom, the only time I have to properly relax until the summ...
- Share this:
- 1 1/2 1 1/2 1/2 cups (6.9 oz) all purpose flour
- 1 1/4 1 1/4 1/4 tsp active dry yeast
- 1 1 1 tbsp granulated sugar
- 1/4 1/4 1/4 tsp baking powder
- 6 6 6 tbsp salted butter
- 2 2 2 tbsp cream cheese (low fat is fine)
- small a small squeeze of lemon juice
- 1/2 1/2 1/2 cup (125 ml) milk
- more a.p. flour and granulated sugar for rolling
- 1 1/2 to to 45 hours before you plan to bake these, take the dough out the fridge and leave in a warm place to rise for 45 minutes .
- 2 flour your counter top and sprinkle about 2 tbsp of granulated sugar evenly over the flour. Pour the dough out onto the prepared surface and sprinkle it with flour and some sugar too.
- 1 the dough out into a rectangle, sprinkle on 1 tbsp of sugar and press it in with your rolling pin. Fold dough into thirds like a business letter (this is called a ‘turn’)* . Flip dough over.
- 4 step 4 twice more.
- Roll dough out and cut into shapes, fill, roll, whatever you’re doing with it.
- to 30 dough to rise on a lined cookie sheet for 30 minutes.
- to 150 to 150 degrees C.
- Brush risen pastries with an egg beaten with some milk.
- 20-40 for 20-40 minutes depending on size of pastry.
- to to Nad’s Bakery for this really useful picture.
- Maple Filling
- to 3-4 to fill 3-4 plaits
- 2 2 2 oz demerara sugar
- 50 50 50 ml maple syrup/ corn syrup**
- 1 1 1 tbsp salted butter
- 2 2 2 tbsp milk
- 1 1 1 tbsp cornstarch
- 2 2 2 tbsp polenta
- 1/2 1/2 1/2 tsp vanilla extract
- 2 sugar and syrup in a small pan over a medium heat for 2 minutes, take off the heat. Stir in butter.
- to milk with cornstarch, then add to sugar mixture.
- to 3 medium/low heat for 3 minutes.
- Take off the heat and stir in vanilla and polenta. Let cool before using.
- to using corn syrup or a mixture of the two syrups, add some maple extract to taste.
CHICKEN WITH LIME, GARLIC AND CILANTRO
By foodiva
Preheat your oven to 375º F / 190º C Pat the chicken thighs dry, and season each thigh on both sides with cumin, ...
- Author: Emily Clifton - Nerds with Knives
- PREP TIME: 15 MINS COOK TIME: 1 HOUR TOTAL TIME: 1 HOUR 15 MINS
- SERVES: 4-6 SERVINGS
- INGREDIENTS
- 6-8 chicken thighs, bone in, skin on (about 1 1/2- 2 lbs or .7kg)
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons course kosher salt (to taste)
- 1/2 teaspoon freshly ground black pepper
- 6 garlic cloves, roughly chopped (about 3 tablespoons)
- 1 1/2 tablespoons flour (20g)
- 1 cup dry white wine (250ml)
- 1 1/2 tablespoons honey (30g)
- 3 tablespoons lime juice (from about 1 1/2 limes)
- 2 teaspoons lime zest, finely grated (from 1 1/2 limes)
- 2 cups chicken broth (475 ml)
- 4 scallions, sliced, white and green parts separated
- 4-5 tablespoons cilantro, stems removed, chopped; more for garnish (about 1 large bunch)
- 1 lime, sliced, for garnish
Matcha chocolate chip muffins (vegan) – PrettySweet
By foodiva
I’m not a vegan, but I do like to make vegan desserts because they tend to be on the healthier side
- (makes 10 muffins)
- 145 g wholegrain spelt flour
- 2 tsp baking powder
- 2 tsp matcha powder
- pinch of salt
- 2 tbsp finely ground flax seeds
- 60 g coconut oil, soft (not liquid, not hard)
- 55 g coconut sugar
- 65 g honey or agave/maple syrup for vegan
- 130 ml almond milk (or other plant based milk)
- 1 tsp vanilla extract
- 50-70 g chocolate chips
smashed roast potatoes garlic bacon cheddar
By foodiva
Instructions Preheat the oven to 220c/425f
- 125 g (4.4oz) goose fat or lard
- 500 g (17.5oz) floury potatoes, peeled and chopped into large chunks
- 5 rashers streaky bacon
- 1 garlic clove, peeled and minced
- 50 g (1/2 packed cup) grated mature cheddar cheese
- 3 tbsp chopped fresh chives
- freshly ground salt and pepper
Lemony Shortbread Cookies
By foodiva
Directions Whisk together the flour, cornstarch, salt, and lemon zest
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1/4 tsp table salt
- 2 tsp lemon zest
- 1 cup (8 oz) unsalted butter, cool room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 tbsp granulated sugar
- 2 tsp cinnamon