Carrot-Coconut Soup

Of all the soups I make this is my number one favourite. This recipe is wonderful to serve to friends and family when you want something impressive, completely different and absolutely delicious. The recipe is beautifully spicy but you can easily adjust this by the amount of red curry paste you use. The recipe is easily adapted for vegetarians. Simply replace the chicken stock with vegetable stock.

Carrot-Coconut Soup
: Asian
Cuisine: lunch or dinner
: 4
This soup recipe is easy and quick to make. It has just a few ingredients and the coconut milk and red curry paste called for in this recipe is generally available in the Asian Foods section of most supermarkets.
  • ¼ cup (2 oz) unsalted butter
  • 1 generous pound of peeled and chopped carrots
  • 1 medium onion chopped
  • kosher salt and freshly ground pepper to taste
  • 1 tablespoon red curry paste
  • 2 cups home-made chicken stock (or best quality low-sodium chicken broth)
  • 1 13.5 ounce can unsweetened coconut milk
  • fresh cilantro or flat leaf parsley for garnish
  1. Melt butter in a large saucepan over medium-high heat.
  2. Add carrots and onion, season with salt and pepper and cook, stirring often, for about 10 minutes
  3. Add red curry paste and continue stirring occasionally for another ten minutes until vegetables are softened.
  4. Stir in broth and coconut milk. Bring to a boil, reduce heat, and simmer, stirring occasionally until the vegetables are very soft and liquid is slightly reduced, 40 - 45 minutes.
  5. Let soup cool slightly, the puree with a hand-held blender until smooth.
  6. Check your seasoning and add salt and pepper if necessary
  7. Divide soup among soup bowls and garnish with cilantro of parsley.
  8. DO AHEAD; Soup can be made 3 days ahead. Let cool; cover and chill.





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If there ever was a time we needed comfort food it is today.     Something sweet to sooth the soul and have you smiling with delight.  A jelly roll to the rescue.    What a delightful idea.  Bake a cake.   Spread jam on it and roll it up.  Easy, peasy.   The ingredients  are all there in your kitchen – eggs, sugar, flour, flavouring and jam.



5.0 from 1 reviews
: cake
Cuisine: Canadian
: 8
A superb sponge cake roll filled with a variety of fillings such as jam, jelly, lemon curd, whipped cream and rich custards. Serve with ice cream for a spectacular dessert
  • 6 large eggs room temperature
  • 1 cup superfine granulated sugar
  • 1¼ cups sifted pastry or cake flour
  • 1 teaspoon vanilla extract or grated lemon,lime or 2 teaspoons grated orange or tangerine rind
  • Your choice of spreadable jam or jelly
  1. Butter a 12 by 18 by 1 inch jelly-roll pan. Line it with parchment paper. The paper should cover both the bottom and sides of the pan. Lightly butter the paper.
  2. Preheat oven to 350F
  3. Place the eggs in a large bowl and place the bowl over a pan of hot water. Whisk for 3 or 4 minutes to keep the eggs from cooking on the bottom.
  4. Add the sugar and let rest over the hot water until the mixture is a little warmer than room temperature.
  5. In a stand mixer, using the balloon whisk beat for ten minutes or until the mixture thickens, triples in bulk and is full of air.
  6. Sift the flour over the egg mixture a little at a time. Carefully fold the flour and the flavouring used into the eggs and sugar. Be careful not to disturb the air bubbles too much.
  7. Spread the batter in the prepared pan and bake for 18 to 20 minutes. The top of the roll will spring back when touched lightly. Do not over-bake.
  8. As soon as you take the roll out of the oven turn it out on to a dish towel sprinkled with granulated sugar.
  9. Peel off the paper and trim the edges of the cake.
  10. Immediately, while the cake is still warm take the short end of the cake and roll. Place the cake with the seam end down and let cool thoroughly before unrolling and filling.
  11. Fill with spreadable jam or jelly, lemon curd, whipped cream or custard.
  12. Dust the roll with powdered sugar or frost with your favorite frosting.

A classic sponge cake is not difficult to make.  Simply carefully follow the instructions. The eggs must be a room temperature, or a little warmer, and then beaten with sugar for at least ten minutes, or until thickened, tripled in bulk and full of air. It requires no leavening other than the air that is beaten into the eggs.



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RHUBARB UPSIDE-DOWN BROWN SUGAR CAKE This unprepossessing plant.  This long awaited harbinger of spring type of plant.  This new darling of avant-garde young chefs.  This wonderful rhubarb is the upside-down topping on the most delicious of brown sugar cakes. It … Continue reading

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This is the epitome of decadent desserts.  Deeply dark, warm chocolate cake served right out of the oven.  Warm chocolate cake has an edgy  reputation for being a difficult production.  Many  recipes have you making the cake,  baking the cake, then serving the cake.   It is all too last minute and stressful for the hostess in the kitchen preparing the cake while dinner guests wait for dessert.

This is a straight forward recipe.  It requires a few ingredients.  The very best chocolate, butter, eggs, sugar and flour.  The secret to this gorgeous dessert is to MAKE IT AHEAD OF TIME.    One refrigerates the cakes for 24 hours before you bake them.

You bake the chocolate cakes for twelve to thirteen minutes.  The centers of the cake will feel soft and not quite fully set when you touch the centers.  The edges will be firmer.  This is the magic moment to pull your spectacular desserts out of the oven

You can serve these little darlings with a tiny sprinkle of fleur de sel (or flaky sea salt).     A generous scoop of cherry custard ice cream and you have a deconstructed Black Forest Cake.    When I want the dessert to be very very French I pour liberal lashings of my salted caramel sauce over the cake.


5.0 from 1 reviews
: Dessert
Cuisine: French
: 8
Individual soft-centered chocolate cakes prepared ahead of time and baked just before serving. The recipe is easy to make and can be served with ice cream or salted caramel sauce.
  • 2 tablespoons sifted Dutch-process or natural unsweetened cocoa powder , plus extra for ramekins
  • Soft butter for the ramekins
  • 8½ ounces (250 g) bittersweet or semisweet chocolate (preferably Callebaut or other high quality chocolate) coarsely chopped
  • 6 tablespoons (3 oz/85g) butter, cubed, at room temperature
  • 5 large eggs, at room temperature
  • ¾ cup (85 g) SIFTED powdered sugar
  • ⅔ cup (90g) all-purpose flour
  • Sprinkle of sea salt (preferably flew de sel)
  1. Butter eight six ounce ramekins generously and dust them with cocoa powder. Tap out any excess.
  2. Sprinkle a little flaky salt into each ramekin.
  3. Place the chocolate and the butter in a bowl of a pot of simmering water and melt until it is nearly smooth. Be extremely careful you do not get any water in your chocolate mixture. Remove the bowl of melted chocolate and set aside.
  4. Whip the eggs and powdered sugar on high speed of a stand mixer for about 5 minutes. The mixture should be thick enough to hold its shape when you lift the whip.
  5. Turn the mixer to the lowest speed and sprinkle in the flour and coco Beat until it is just mixed. Do not over beat.
  6. Fold about one quarter of the whipped eggs into the bowl of melted chocolate.
  7. Fold half of the lightened chocolate mixture BACK into the eggs, mixing thoroughly.
  8. Now gently fold in the rest of the chocolate mixture until completely combined.
  9. Divide the chocolate mixture between the ramekins and cover tightly with saran wrap.
  10. Refrigerate over night.
  11. About an hour or two before you plan to bake your cakes remove them from the refrigerator. Remove the saran wrap and let the cakes sit to bring the ceramic ramekins to room temperature.
  12. Preheat the oven to 3530F (180c). Set the cakes on a baking sheet and bake for 12 to 13 minutes. The centers of the cakes should feel soft and not quite fully set when you touch them in the center. Remove the cakes and let sit for 5 m minutes to settle. The heat of the ceramic ramekins will continue to bake the cakes so it is important that you do not over bake. Usually not quite 12 minute will be perfect, but it will depend on the ramekins you use.
  13. To unmold your cakes carefully run a knife along the inside of your ramekins to loosen the take.
  14. Flip the ramekins on to your serving plates and covering the hot ramekins with a pot holder give them a quick hard shake. They should come out with the first shake. If not do it again.
  15. Serve warm with ice cream, whipped cream or salted caramel sauce.


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CHRISTMAS FRUIT CAKE … make it, bake it, and enjoy it the same day!

Last December I baked  this rich fruit cake  in a loaf tin.    This year I adjusted the recipe slightly and baked it as a traditional Christmas cake.   You have lee way as to the size of cake tin you use – any spring form pan between eight and ten inches.  Using a cake tin allows the cake to bake more evenly.    You simply adjust the  oven baking time.

The ingredients are simply guidelines.  The recipe calls for candied mixed peel, cherries and dried apricots.  You could  use dried figs or dates.  Pecans, slivered almonds could replace the chopped walnuts.  The brandy decanter is empty –  substitute sherry or perhaps an exotic liqueur.  The recipe is so forgiving.

There is so much pressure surrounding the holiday season.  We need to be calm and take a step back.  Enjoy our family.  Glory in the season.  This fruitcake is more than the sum total of its parts.  Its very simplicity gives one a chance to take a breath and enjoy preparing  food for those we love.

This cake also freezes well.

: quick bread
Cuisine: desserts
: 20
An easy to make to glazed fruitcake loaf that slices beautiful. Enjoy it the same day you bake it.
  • 1 generous cup halved red or green glace cherries
  • 1½ cups of a mixture of candied mixed peel, dried currants and golden or dark raisins. Your choice.
  • ⅔ cup dried apricots, chopped (about 6-8)
  • ½ cup brandy or sherry
  • ⅔ cups (5.3 oz) soft, unsalted butter
  • ½ cup each granulated sugar and packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda and salt
  • ¾ tsp cinnamon
  • ¼ tsp each ground allspice, ground cloves and freshly grated nutmeg
  • 1 cup coarsely chopped walnuts or a combination of pecans and slivered almonds your choice
  • Brandy or Sherry Glaze
  • 2 cups icing sugar, sifted
  • 7-8 tsp tsp brandy or sherry (approx)
  1. Two hours before you plan on baking this loaf combine glace cherries, mixed peel, currants, raisins, apricots and brandy (or sherry) in a microwaveable bowl. Microwave on high for 30 seconds, stir and repeat. Cover and let stand at room temperature, stirring occasionally, for 2 hours or overnight.
  2. Preheat oven to 325F. Generously butter a spring form pan - eight, nine or ten inch pan. The smaller sized pan will give you a higher cake, but all are exceptable. Line the bottom of the pan with parchment paper.
  3. In large bowl, using electric mixer, beat together butter, granulated sugar and brown sugar in medium speed until light and fluffy.
  4. Beat in eggs, one at a time. Beat in Vanilla.
  5. In separate bowel whisk together flour, baking powder and soda, salt, cinnamon, allspice, cloves and nutmeg until combined.
  6. Stir into the butter mixture just until combined.
  7. Stir the nuts into the fruit mixture and mix well.
  8. Stir the nuts/fruit mixture into the butter mixture in two additions - JUST UNTIL COMBINED.
  9. Scrape batter into prepared pan and smooth top.
  10. Bake until cake tested inserted in centre comes out clean, about 1 hour 15 minutes.Start checking your cake about 15 minutes or so before the end of baking time. The smaller springform pan may take a little longer to bake. Don't overbake your fruit cake.
  12. In a small bowl whisk icing sugar with brandy or sherry. Add additional brandy ¼ tsp at a time, if needed, until consistency of very cold thick molasses.
  13. Brush half of the icing over hot loaf and let cool completely in pan. This helps even out the cakes bubbly surface.
  14. Remove the cake from the pan and spread the remaining glaze over the cooled loaf.
  15. Spread remaining glaze over cooled loaf.


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Chocolate dark as midnight.  Caramel sauce –  toffee-like  with just a suggestion of burnt sugar.    A superb marriage of flavours.   CHOCOLATE AND SALTED DULCE DE LECHE TART is a very indulgent and very very French dessert.   One sees it on the menu of discerning French restaurants.   One adores eating it.  But faced with the complex demands of making the perfect crust, the silky smooth chocolate filling and the smoky rich caramel sauce the perfect hostess pops into her favourite patisserie and picks up this tart.

This recipe takes the tears and pressure out of putting this dessert together and you can do it in about twenty minutes.  It is an uncomplicated recipe.

Chop up some roasted nuts, chocolate and oat digestive biscuits in the food processor.  Mix it with melted butter and press it into a loose-bottomed tart tin(a must).   The can of dulce de leche is opened and two-thirds of it are poured over the chilled crust.  Use the rest of the dulce de leche and pour it over cake or ice cream.  Chocolate and cream are stirred together to make an unbelievably smooth and creamy sauce.  Pour this over the dulce de leche and tuck the tart into the fridge to chill.  Sprinkle the top of the pie with the finest flakiest sea salt in your pantry.  Malden salt would be absolutely perfect.

Keep the tart refrigerated until you are ready to serve it.  Cut narrow slices (it is incredibly rich) and quickly slide the tart onto the plate.  The dulce de leche will immediately slip out of the cut tart to form a fantastic sauce.

If you are an enterprising cook you could turn this into your own personal production by making the oat digestive biscuits and caramel sauce yourself.


: Dessert
Cuisine: French
: 10 to 12
An indulgent and dazzling dessert. Easily made and impossible to resist. A superb combination of chocolate and caramel.
  • 1 cup (100 g) hazel, walnut or almond nuts.
  • 2½ cups (250 g) oat digestive biscuits(or use graham crackers).
  • 14 oz (400 g) dark chocolate (70% cocoa) coarsely chopped. To be divided.
  • ¾ cup (6 0z. 175 g) unsalted butter
  • ¾ cup (200 g ) double cream
  • ¾ cup (200 g) dulce de leche (from a 300 g tin of dulce de leche)
  • pinch of flaked sea salt
  1. Preheat oven to 400 F. Spread the nuts on a baking tray and roast in oven for 5 or more minutes giving the tray a good shake halfway through, until they are golden brown. Remove from oven and leave to cool.
  2. Butter your 9 inch (23 cm( loose-bottomed tart tin ( 9 inch) very well.
  3. Put the nuts, the biscuits and about ¾ cup (100 g 3½ oz) of chocolate in food processor. Pulse until chopped. You want a crumbly mixture, NOT a powder. Transfer to a large mixing bowl and set aside.
  4. Melt butter in a small pan, then begin to pour into the biscuit mixture. Don't pour it all in at once. You might not need the entire quantity of butter depending on the type of biscuits you use; just enough to hold together when pressed in your tart tin.
  5. Tip the mixture into your tart tin and press into the bottom and up the sides to make a crust. You'll find using the flat bottom of a measuring cup handy for pressing down the bottom of the crust.
  6. Chill in the fridge while you make the filling
  7. Put the cream in a medium sized pan and carefully heat until a few bubbles form on the surface and it threatens to come to the boil. IMMEDIATELY remove from the heat.
  8. Add the remaining coarsely chopped chocolates and stir until the chocolate is melted. If the chocolate is not melted completely put the pan on the still warm burner but DO NOT turn on the heat. Also, be careful not to get any water in your chocolate mixture at any time.
  9. Remove the tart tin from the fridge. Spoon the dulce de leche over the biscuit base and use a spatula to spread out evenly.
  10. Pour over the chocolate mixture and return to the fridge.
  11. After about 20 minutes or so sprinkle the sea salt over the top of the tart. Return to the fridge to set fully.


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This is not your usual carrot cake recipe.   This is a carrot cake made sublimely rich with butter replacing the oil.   The results are a fine, firm crumb that holds and slices beautifully (so necessary in a layer cake). Th cake is not complicated.  You can stir it  up in one bowl without using your mixer.    Use it for the most important of occasions, like birthdays and weddings.   One can bake a  four tier cake and have an impressive tower of indulgence (held in place with dowling of course).  Refrigerated, the cake holds well so you can  enjoy nibbling cake over a couple of days (if it lasts that long).

And then there’s the frosting.  It is outrageously wonderful.  Rich, creamy, buttery and exquisitely flavoured and enriched with cream cheese.  It is the light as air volume that takes this cake creation over the top.   There is absolutely no doubt.  The frosting is sublime.  The frosting is uncomplicated and foolproof.  You simply beat the cream cheese, butter and icing sugar until is fluffy and smooth.    The volume will seem like  a lot of frosting, but use every bit.  Lavish the frosting  between the layers and on the top of the cake.  Don’t frost the side of the cake.


: easy one bowl cake
Cuisine: Canadian
: 10
Butter replaces oil in this one bowl cake. Uncomplicated to make.
  • 1½ cups (325g) granulated sugar
  • ¾ cup (170g) melted unsalted butter
  • 2 teaspoons cinnamon
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly-grated nutmeg
  • 1 teaspoon vanilla
  • zest of one orange
  • 4 eggs at room temperature
  • 2 cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2½ cups grated carrots (about 2-3 large carrots)
  • 1 cup (110 g) chopped roasted walnuts
  • 250g package cream cheese at room temperature
  • ½ cup (115g) butter at room temperature
  • 4 cups (580g) sifted icing sugar
  • 1 tablespoon fresh lemon or orange juice
  • 1 teaspoon vanilla
  • ½ cup (55g) coarsely chopped walnuts to decorate your cake
  1. Preheat oven 350F. Grease with butter two 9-inch cake pans and line bottoms with circles of parchment paper.
  2. Stir the sugar and butter together in a large bowl (or you can use your stand mixer)
  3. Stir in cinnamon, salt, nutmeg, vanilla and orange zest
  4. Stir in the eggs until well combined
  5. Add the flour, baking powder and baking soda all at once and stir well to combine
  6. Stir in the carrots and walnuts.
  7. Divide the batter evenly between the two prepared pans and smooth the tops. Bake 30 to 35 minuets or until a cake taster poked into the middle of the cakes comes out mostly clean with a few crumbs still sticking to it. Do not over bake.]
  8. Let cool in pans set on a rack for ten minutes then flip the cakes out of the pans onto the racks, remove the paper, and cool completely
  9. To make the frosting beat the cream cheese and butter together until smooth and fluffy (by hand or in a mixer).
  10. Add the icing sugar all at once and stir until combined.
  11. Stir in the lemon juice and vanilla and beat until light and fluffy.
  12. Place one layer on a cake plate and top with about half of the frosting. Spread it right to the edge then gently place the next layer on top. Frost the top leaving the sides bare
  13. Sprinkle the cake with chopped walnuts if desired.
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The other day my favourite local grocery store featured organic lemons –  twenty five cents each.  A bargain.  I filled my shopping bag  with a couple of dozen of these little darlings to make PRESERVED LEMONS.

PRESERVED LEMONS are one of the indispensable ingredients of Moroccan cooking.  I use it not just in tagines or with lamb and chicken I add the lemons to salads and vegetable dishes and use the pickling juice in salad dressings.  No matter what some food writers  say  their unique pickled taste and silken texture cannot be duplicated with fresh lemon or lime juice.

The important thing in preserving lemons is to cover them with salted lemon juice.     Preserved lemons are not complicated to make.  You partially slice the lemons.  Jam them into sterilized jars, add a few spices if desired and freshly squeezed lemon juice,   You let the lemons ripen in a warm place for thirty days, shaking the jar each day to distribute the salt and juice.  Used pickling juice can be used to make salad dressings and  excellent Bloody Marys.

If it important when preserving any type of food that you sterilize your jars and lids, and various tongs and spoons(in this case wooden),  Your prep area should be immaculate and you should guard against cross-contamination.


: preserving
Cuisine: Moroccan
: 12
An complicated recipe for preserving lemons in salt. An indispensable ingredient for Moroccan cooking. Delicious with chicken and lemon and salads.
  • 5 lemons (a couple of extra lemons if needed for juice)
  • ¼ cup coarse salt, more if desired
  • 3 CLOVES
  • 1 BAY LEAF
  1. The best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
  2. Quarter the lemons from the top to within ½ inch of the bottom.
  3. Sprinkle the salt on the exposed flesh and reshape the fruit.
  4. Place 1 generous tablespoon salt on the bottom of the mason jar.
  5. Pack in the lemons and push them down, adding more salt, and the optional spices between layers.
  6. Press the lemons down to release their juice and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them add freshly squeezed lemon juice (NOT CHEMICALLY PRODUCED LEMON JUICE AND NOT WATER). Use a WOODEN spoon to force the lemons into place.
  7. Leave some air space before sealing the jar.
  8. Let the lemons ripen in a warm place (your kitchen counter works) and shake the jar daily to distribute the salt and juice.
  9. Let ripen for 30 days. Then refrigerate.
  10. To use rinse the lemons,as needed, under running water, removing and discarding the pul if desired
  11. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year..


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You can  accomplish this in just five minutes a day.  I promise you.    It is so simple.  You can do this  if you can hold a wooden spoon, and have a big mixing bowl or container and two loaf pans.


Step one you mix water, yeast, flour, salt, sugar and oil all together into one easily mixed dough.  This is done in a few minutes.  No kneading.


Step two you leave the dough to rise on your counter.  It rises to heady heights but you don’t punch it down.  Step four you refrigerate it and let it have a good rest.


When you are ready to bake your bread you  remove a portion of the dough, form it into a ball, then into a loaf shape and sit it in a loaf pan to rise.  All that’s left it to bake your bread and then indulge in the joy of home made bread.



This recipe is unbelievably simply.  BUT IT WORKS.  You  can mix and store the dough in the same container using only a wooden spoon.  A stand mixer is nice but not necessary.  You need two loaf pans (if baking all the dough).  And that’s it.  You can store the dough for up to seven days in the refrigerator and bake bread when every you like.  This bread recipe is so obliging.  It’s not messy.  It requires little space.  Perfect for small kitchens.  And even better for vacation cottages when the nearest store is ten miles away.

This recipe makes a fine crumb, dense bread that slices perfectly and stores well.  Do not refrigerate your baked loaf.

: yeast bread
: 2 pounds
Bread you can make without special equipment in just five minutes a day. No kneading or punch down of dough.
  • lukewarm water (100F or below) 3 cups (680 grams) (1 pound, 8 ounces)
  • Granulated yeast 1 tablespoon (10 grams )(.35 ounces)
  • Kosher salt 1 tablespoon (10 grams) (.6 ounces)
  • Sugar ⅓ cup (85 grams) (3 ounces)
  • Oil ¼ cup (85 grams) (2 ounces)
  • All-purpose flour 7½ cups (1.065 grams) (2 pounds 5½ ounces)
  • If desired egg wash (1 egg beaten with 1 tablespoon water) for brushing the loaf.
  2. Mix the yeast, salt, sugar, and oil with the water in a 6 quart lidded (not airtight) container or a 5 quart stand mixer.
  4. Add all of the flour at once, measuring it with dry-ingredient measuring cups or by weighing the ingredients. Mix with a wooden spoon or a heavy-duty stand mixer with paddle until the mixture is uniform. It you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with wet hands and press the mixture together. DON'T KNEAD. It isn't necessary. You're finished when everything is uniformly wet, without dry patches. This step is done in a matter of minutes, and will yield a dough that is fairly tacky.
  6. Cover with a lid that fits the container well but isn't completely airtight. If you're using a bowl, cover loosely with plastic wrap. Allow the mixture to rise at room temperature for about 2 hours, depending on the room's temperature and the initial water temperature - then refrigerate it and use for up to 7 days. If your container isn't vented, allow gases to escape by leaving it open a crack for the first couple of days in the fridge. After that you can usually close it, but a vented container is best.
  7. You can use a portion of the dough any time after the 2 hour rise. Fully refrigerated dough is less sticky and is easier to work with than dough at room temperature, so the first time you try this method it is best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf. Once refrigerated, the dough will seem to shrunk back upon itself and it will never rise again in the bucket - that's normal. NO NEED TO PUNCH DOWN THIS DOUGH.
  9. Grease an 8½ x 4½ non stick loaf pan with butter. Grease heavily if you are not using a nonstick pan.
  10. Dust the surface of the refrigerated dough with flour and, using kitchen shears or a serrated knife, cut off a 2-pound (cantaloupe-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to bottom, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's hot intended to be incorporated into the dough,. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped loaf will be smooth and cohesive. The entire process should take no more than 20 to 40 seconds.
  11. Elongate the ball into an oval and drop it, seam side down into the prepared pan.
  12. Cover loosely with plastic wrap and allow to rest at room temperature for 90 MINUTES. You may not see much rise during this period; must more rising will occur during baking. If you are using fresh dough, that has not been refrigerated, you only have to let it rise 45 minutes.
  13. Preheat the oven to 350F, with a rack placed in the center of the oven.
  14. Brush the top of the loaf with egg wash.
  15. Bake for about 50 minutes, or until medium golden brown and well set.
  16. Remove from pan. If the loaf sticks, waiting 10 minutes and it will steam itself out of the pan.
  17. Allow to cool completely (about 2 hours) preferably on a wire cooling rack, for best flavour, texture and slicing. Cutting into a hot loaf is tempting, but it won't slice well and may seem underbaked if you break into it before it's cooked.
  18. Store the remaining dough in the refrigerator in your lidded or loosely plastic-wrapped container and use it over the next 7 days.
  19. If you store your dough in the mixing container, you'll avoid some cleanup. Cut off and shape more loaves as you need them. The dough can also be frozen in 2 pound portions in an airtight container for about 3 weeks and defrosted in the refrigerator before using.


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When it’s not quite winter.   Not quite spring.    When dingy snow piles up in secret places.  When thoughts of exotic get a ways  dominate your day.     This is the time to ladle out the exotic flavours of  Thailand and Malaysia.  And this is the soup that borrows from these cuisines  and fills your soup bowl with its  spicy taste balanced with sweet and sour back notes.

I like this recipe for its ease of preparation and the readily available ingredients.   The only time consuming  part of the recipe preparation is the  julienned  carrots.  The recipe calls for green beans.  When they are out of season I substitute tiny frozen green peas.  The recipe is easily doubled.

The coconut milk I prefer to use is AROY-D.  I also prefer  AROY-D red curry paste.      These products are readily available  in most Asian grocery stores, of in the Asian food department of major grocery stores.

: soup
Cuisine: Malaysia and Thailand
: 4
This easy to make soup balances its spicy flavour with sweet and sour back notes.
  • 2 tbsp canola oil
  • 2 tsp minced garlic
  • 2 generous tbsp julienned fresh ginger
  • 2 tbsp red curry paste
  • ¼ cup fresh lime juice
  • zest of one lime
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 (14 oz) can coconut milk
  • 2½ cups vegetable broth (vegetarian version) or use 2½ cups homemade chicken stock
  • 2 cups julienned sliced carrots (about 5 slender carrots)
  • 1½ cups green beans cut into 1 inch pieces or 1½ cups tiny frozen peas
  • 1 (14 oz) package water-packed soft or medium tofu cut into ½ inch pieces
  1. Heat oil in a large,deep sauce pan over medium-high heat.
  2. Add garlic and ginger and saute lightly for about 30 seconds.
  3. Add curry paste and saute for 1 or 2 minutes, stirring constantly until combined
  4. Add brown sugar and cook for another minute or so.
  5. Stir in the lime juice, zest of lime and soy sauce and give it all a quick stir.
  6. Add the coconut milk and mix well.
  7. Add the broth and scrap up and brown bits in your pan.
  8. Reduce heat to low and cover and simmer gently for l hour. Don't be tempted to shorten the cooking time. The coconut milk releases the rich cream and combines with the red curry paste during the low low simmer.
  9. Add your carrots and cook for 6 or 8 minutes.
  10. Add beans and cook for 4 minutes or until vegetables are crisp and tender.
  11. If you are using green peas add them with the tofu and cook for 2 minutes.


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