Funny..I was looking through beautiful French blogs..many of them since I happened to follow someone who repinned something of mine..By chance..I saw that she only had food pins..and over 30,000 of them..
I got lost in Pinland for awhile..repinning many of her pins.
It was like opening gifts one after another..
I am assuming this..
One of the first things I tried was this recipe.. that makes 2 small baguettes..if you use the bread machine as she suggests ..which I did..there is no additional rising time after the machine..
If you use your KA it will require a resting period..
I will roughly translate the recipe down below..
It is too good not to try.. and you can make it while your guests are on the way to your home:)
You can find the link here ..at such a beautiful blog..Chef Nini~
The weather has been bread and soup weather ..and crafting indoors..
I was excited to try and follow the letters perfectly:) All my life..I know exactly where I got that from..my mom..she had perefct penmanship..even today I will pick up her dictionary and see her name:)
I used to try and copy it..not to make believe she had seen something she had not:)
Just because I loved hers..
Then I fooled around with calligraphy and was so honored when my daughter asked me to address her wedding inviations:)
With my job..I had to write more quickly than I would have liked....so you lose a bit of your finesse..
I thought I would use the old fashioned pens to see what happens when you cannot just keep going..these have no ink reserves..you have to dip every third letter:)
This isn't my exact writing..I was trying to emulate some of the pre written words on my note paper..
But it is I found a good exercise to get your hand to write more slowly again..
When you go back to your own writing..it is indeed more cared for.
There is no rhyme or reason for most of the words and no hidden psychological meaning:)
I did find it INTERESTING..to see that at one point I simply wrote Je ne suis pas..
and later..intéressante..they were written at 2 different times as I wrote all over the paper back and forth up and own..
Anyway I encourage you to try writing with these pens..my kind of fun.
Now it must be pretty obvious how much fun I am:-)
So it must be best that I stick to recipes..old and new..found and gleaned..etc..
The Ricardo soup recipe part of this post..is just a fluke.. a serendipitous one..I sent my friend a link to a recipe of Ricardo's that looked good to me.. a soup.. and she agreed..and sent back this one saying this looks good too..:)
I had not even noticed it..but in reading it..I thought..I have almost everything..I feel like soup..and it looks so good..
And it is:)
And she is so right all the time..:)
Ricardo's Spicy Noodle and Pork soup~
It's so good! The changes I made are noted in Italics after the link to Ricardo's Recipe~ Spicy Noodle and Pork Soup~
I halved the recipe.. added more broth..you can just tell when you are making a soup if it needs more liquid or not..and you take into consideration the noodles you will add..
For my half recipe..I still used the same amount of oils..sambal.. spring green onions..ginger..garlic and star anise..I did not use pre-cooked Udon Noodles I used noodles I favor that I buy at my asian store.. they cook quickly in the simmering broth....I used much less sweet potao and almost brunoised them..a bit bigger..a small dice.. and I think I would like carrot even more..I used chopped parsley instead of cilantro.
Definitely a keeper recipe..
Now for the 2 adorable baguettes..and you will find them adorable..
Gleaned from Chef Nini~
250grms flour..I used unbleached all purpose
4 grams of active dry yeast(which is ap 1/2 of a sachet of yeast)of some makes in France..here..a Fleishman's sachet is 7 grams..in France 8 ..up to 10 I have seen.
150 ml water
1 tsp salt
3 oil packed sun dried tomatoes chopped
6 black olives chopped
3 tbsps Parmesan Cheese..
Place the water and salt in the bread machine..add the rest of the ings..
Chose Dough Cycle..I also chose 1 lb.
It took 1 hr 10 mins
Take the bread out..split into 2.. form your baguettes..I like to fold towards the middle both sides then join in the center..Roll into lovely shapes and slash..
Place a clean towel over while your oven pre-heats to 400 F with the water in it..
Slide them in..I bake on stones..she recommends a parchment paper lined pan.
Bake ap 20 mins or until it gets a nice deep golden color.
Let cool on a grill..
I would not hesiate to add more black olives~:)