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f button or portobello mushrooms chopped optional 1 bay leaf salt touch of ground cumin touch of dried oregano directions put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft taste and salt if necessary maybe it s not sofregit tastes superb with just about anything sofregit s ready olga s tips 1 in spain rice is not stired as often as it is when cooking italian risotto you must stir it once or twice maximum this tip is valid for all spanish rice dishes like paella arròs negre arròs a banda 2 when cooking the alternative style you can change the cuttlefish or squid for diced potato 3 if you can t find cuttlefish or squid or you re not able to eat them because of allergies you can try to substitute them for chicken or vegetables at your choice 4 sofregit can be done in advance you can keep it in the fridge or even freeze it 5 for more information on how to clean and remove the heart of artichokes please watch this video 6 to watch how jose andres cooks this dish click here 7 to tone down the taste when you do it by hand in a mortar then add an egg yolk if you want to tone it down in the alternative way use milk or soy milk anyway the best alternative way is the original oil and garlic alone 9 allioli must be consumed during the preparation day and preserved in the fridge before using it 10 for help on conversion on metric to imperial visit this page my first attempt at cooking spanish food apart from sangria and we had a lot of fun in spite of the failure the husband made some sangria and i made flan thanks for a good meal olga dinner s ready rice with mushrooms tofu potatoes and artichokes some crema catalana too olga s recipe expenditure artichokes 2 from meijer 3 34 i had bought some from randazzo for 59 c each ah supermarkets mushrooms 1 lb from kroger 1 00 deal deal short grain brown rice 1 lb from arbor farms market 1 69 total 6 03 posted in bay leaf artichoke cumin seeds garlic green bell pepper lemon mushrooms olive oil onion oregano potatoes saffron tomato white wine alcohol tagged daring cooks mains spanish vegetarian 13 comments last of the oldies daring bakers june challenge bakewell tart er pudding posted by vivnidhi on august 10 2009 perhaps the pictures i took were so bad that i never felt like posting but nevertheless i must say that i made this delicious dessert in the month of june when i was supposed to i don t know why i did not post it it was my first time making frangipane it was lovely indeed as the english would say it s easy and quite delicious the june daring bakers challenge was hosted by jasmine of confessions of a cardamom addict and annemarie of ambrosia and nectar they chose a traditional uk bakewell tart er pudding that was inspired by a rich baking history dating back to the 1800 s in england you can read all about the bakewell tart on these blogs and it is a very interesting read i am just on one of my too tired to write sessions today presents bakewell tart er pudding looks plain but trust me tastes delicious the recipe makes one 23cm 9 tart prep time less than 10 minutes plus time for the individual elements resting time 15 minutes baking time 30 minutes equipment needed 23cm 9 tart pan or pie tin preferably with ridged edges rolling pin one quantity sweet shortcrust pastry recipe follows bench flour 250ml 1cup 8 us fl oz jam or curd warmed for spreadability one quantity frangipane recipe follows one handful blanched flaked almonds assembling the tart place the chilled dough disc on a lightly floured surface if it s overly cold you will need to let it become acclimatised for about 15 minutes before you roll it out flour the rolling pin and roll the pastry to 5mm 1 4 thickness by rolling in one direction only start from the centre and roll away from you and turning the disc a quarter turn after each roll when the pastry is to the desired size and thickness transfer it to the tart pan press in and trim the excess dough patch any holes fissures or tears with trimmed bits chill in the freezer for 15 minutes preheat oven to 200c 400f remove shell from freezer spread as even a layer as you can of jam onto the pastry base top with frangipane spreading to cover the entire surface of the tart smooth the top and pop into the oven for 30 minutes five minutes before the tart is done the top will be poofy and brownish remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking the finished tart will have a golden crust and the frangipane will be tanned poofy and a bit spongy looking remove from the oven and cool on the counter serve warm with crème fraîche whipped cream or custard sauce if you wish when you slice into the tart the almond paste will be firm but slightly squidgy and the crust should be crisp but not tough jasmine s notes if you cannot have nuts you can try substituting victoria sponge for the frangipane it s a pretty popular popular cake so you shouldn t have any troubles finding one in one of your cookbooks or through a google search you can use whichever jam you wish but if you choose something with a lot of seeds such as raspberry or blackberry you should sieve them out the jam quantity can be anywhere from 60ml 1 4 cup to 250ml 1cup depending upon how damp and strongly flavored your preserves are i made it with the lesser quantity of home made strawberry jam while annemarie made it with the greater quantity of cherry jam we both had fabulous results if in doubt just split the difference and spread 150ml 2 3cup on the crust annemarie s notes the excess shortcrust can be rolled out and cut into cookie shapes heck it s pretty darned close to a shortbread dough sweet shortcrust pastry prep time 15 20 minutes resting time 30 minutes minimum equipment needed bowls box grater cling film 225g 8oz all purpose flour 30g 1oz sugar 2 5ml ½ tsp salt 110g 4oz unsalted butter cold frozen is better 2 2 egg yolks 2 5ml ½ tsp almond extract optional 15 30ml 1 2 tbsp cold water sift together flour sugar and salt grate butter into the flour mixture using the large hole side of a box grater using your finger tips only and working very quickly rub the fat into the flour until the mixture resembles bread crumbs set aside lightly beat the egg yolks with the almond extract if using and quickly mix into the flour mixture keep mixing while dribbling in the water only adding enough to form a cohesive and slightly sticky dough form the dough into a disc wrap in cling and refrigerate for at least 30 minutes jasmine s notes i make this using vanilla salt and vanilla sugar if you wish you can substitute the seeds of one vanilla bean one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract frangipane prep time 10 15 minutes equipment needed bowls hand mixer rubber spatula 125g 4 5oz unsalted butter softened 125g 4 5oz icing sugar 3 3 eggs 2 5ml ½ tsp almond extract 125g 4 5oz ground almonds 30g 1oz all purpose flour cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy scrape down the side of the bowl and add the eggs one at a time beating well after each addition the batter may appear to curdle in the words of douglas adams don t panic really it ll be fine after all three are in pour in the almond extract and mix for about another 30 seconds and scrape down the sides again with the beaters on spoon in the ground nuts and the flour mix well the mixture will be soft keep its slightly curdled look mostly from the almonds and retain its pallid yellow colour we had gone strawberry picking that weekend and so of course i prepared some quick strawberry jam no pectin nothing but strawberries sugar and lemon juice that s it and folks at home could not have enough of it actually there wasn t t enough of it as i used it up in the tart optional element home made jam or curd we know several amongst us are rather jammy with making their own jams and preserves go ahead get wild and creative or simply showcase whatever s local and in season if you haven t jammed before and want some hints or recipes take a look at bernardin s homecanning ca if you want to just make some jam for this challenge and not go through sterilizing jars and snap lids you can try a pan jam similar to jasmine s blackberry pan jam if you do use homemade jam please include your recipe or the link to the one you used in your post quick strawberry pan jam similar to jasmine s pan jam strawberries 2 cups cleaned and quartered measured after cutting sugar 1 1 2 cups lemon juice 1 tbsp on a heavy bottomed pan heat the strawberries till they boil and add the sugar and lemon juice let this cook on medium heat till a successful plate test can be done for the plate test place a plate in the freezer or chill it well pour a big drop of jam on this cold plate and give it 30 seconds if the jam has reached the right consistency it will very slowly spread a little more about jam making here strawberry pan jam i also made some strawberry leather i mentioned we went strawberry picking so yeah i had a bounty for decoration which looked good but bad pictures anyway the boy is nuts about this fruit leather and i prefer making it at home to avoid preservatives and less sugar compared to store bought very simple to make patience is the only virtue required in making fruit leather most types of fruits can be used to prepare fruit leather please leave melons i have made fruit leather out of strawberries and kiwi fruit so far it s basically like aam papad that we would eat just with other fruits kids love it unfortunately i have no pictures next time strawberry leather the recipe strawberries 2 cups cleaned hulled and pureed sugar 1 4 cup lemon juice 1 tsp 1 the same ingredients as jam but tastes quite different lemon juice is required both here and in jam to reduce crystallization of sugar i remember jam bottles which would have rims covered in sugar anyway so far i have only made in small quantities which lasts me about 3 4 weeks in the refrigerator and no sugar crystallization so far anyway puree the strawberries and strain them i just add the strawberry seeds to the jam i like the crunch in it strawberries for strawberry leather 2 in a heavy bottomed pan add sugar strained puree and lemon juice and heat on medium heat stop after about 20 minutes or until the mixture has thickened considerably yet should be of pouring and spreading consistency try your hand at it the result will be delicious anyway 3 cover a baking sheet with parchment paper parchment paper is a necessity for making fruit leather spread the mix as thinly and uniformly as possible we don t want to spread very thin as it will get crisp or worse burn but too thick will take an eternity about 1 4 inch is good enough 4 preheat the oven to 200 f keep the baking sheet in the oven and forget for at least an hour after the first hour for a small batch i like to check every half hour the mixture keeps drying and when it s ready there won t be any soft portion left will also not be very sticky 5 let it cool completely and store wrapped in parchment can be cut as desired the result is worth the effort bad attempt really bakewell tart was delicious with some whipped topping the red stuff is strawberry leather roses bet it didn t look as bad as here we all thoroughly enjoyed this bakewell tart er pudding it s a great easy make ahead dessert we liked it better the next day did not cost me anything as i made half the quantity and had everything at home posted in confectioner s sugar all purpose flour almond extract almonds butter lemon strawberry eggs sugar tagged british daring bakers dessert 3 comments beirut tahini swirls sukkar bi tahin posted by vivnidhi on july 29 2009 bread baking babes make sukkar bi tahin sukkar bi tahin here s my savory garbanzo filled swirls and sweet tahini paranthas as soon it was approaching the middle of the month i was frantically searching for bread baking babes what are they baking this month i hope i don t miss it i did not i made 2 batches at least and mix and match here and there this month s host babe was natashya of living in the kitchen with puppies the recipe she chose is for beirut tahini swirls sukkar bi tahin it is a cross between a flatbread and a yeasted pastry only mildly sweet it is street food in beirut and very addictive beirut has a lot of good food at every level from fancy restaurants to local eateries from home cooking to quality market shopping and for a curbside snacker like me it s paradise there are sesame covered flatbreads grilled meats and sweet and not so sweet cookies there s always something nearby to eat these tahini swirls called sukkar bi tahin in arabic are flattened flaky rounds flavored with tahini and sugar not too sweet not too strong tasting serve them warm or at room temperature they re just right either way alford and duguid home baking the recipe sukkar bi tahin beirut tahini swirls home baking the artful mix of flour and tradition around the world jeffrey alford and naomi duguid makes 6 golden brown flaky textured coiled rounds about 6 inches wide filled with sesame paste and sugar ingredients dough 1 2 tsp active dry yeast 1 cup lukewarm water 1 cup all purpose flour 1 cup whole wheat flour about 1 2 cup all purpose flour for dusting 2 tsp sugar 1 tbsp olive oil filling 3 4 cup tahini 3 4 cup sugar garbanzo bean filling 1 2 cup garbanzo beans soaked for at least 4 hours and boiled mashed lightly 4 sun dried tomatoes soaked in water and drained 1 2 cup tahini 2 cloves garlic minced 1 4 cilantro chopped 1 tbsp lemon juice salt to taste directions in a medium bowl dissolve the yeast in the lukewarm water stir in one cup of the flour then add the sugar and oil and stir in incorporate a second cup of flour then turn the dough out onto a well floured surface and knead for 5 minutes or until smooth cover the dough with plastic wrap and let rise for 2 to 3 hours until doubled in volume meanwhile place a baking stone or unglazed quarry tiles if you have them or a baking sheet on the middle oven rack and preheat the oven to 375 f mix together the tahini and sugar and stir until smooth set aside cut the dough into 6 equal pieces work with 3 at a time keeping the others covered flatten each out on a lightly floured surface then roll each out to a rectangle about 5 inches by 10 inches spread the top surface with 2 1 2 tablespoons of the filling mixture spreading it almost to the edges roll up the rectangle from a long side into a cylinder which will stretch as you roll to about 20 inches long anchor one end and coil the bread around itself then tuck the end in flatten with the palm of your hand then set aside covered while you fill and shape the other 2 rectangles return to the first coil and roll out gently with a rolling pin roll the other 2 out a little and then return to the first one and roll it out a little more thinly and so on until you have rolled each to a round about 6...