Come, let me show you what's inside my wood-fired oven today, something delicious and very crispy because of its special shape. Just be very careful, using a wood-fired oven to bake it, you can burn it very easily! Ingredients For the dough * 3 eggs * 50g (2 oz) golden caster sugar * 80g (3oz) butter melted * 600g (1 lb 5 oz) plain flour * 220ml (7 1/2 fl oz) milk lukewarm * 14g (1/2 oz) fast action yeast For the coating * 150g (5 oz) golden caster sugar * 100g (3 1/2 oz)walnuts finely chopped *
0:12
Come, let me show you what's inside my wood-fired oven today, something delicious and very crispy because of its special shape. Just be very careful, using a wood-fired oven to bake it, you can burn it very easily! Ingredients For the dough * 3 eggs * 50g (2 oz) golden caster sugar * 80g (3oz) butter melted * 600g (1 lb 5 oz) plain flour * 220ml (7 1/2 fl oz) milk lukewarm * 14g (1/2 oz) fast action yeast For the coating * 150g (5 oz) golden caster sugar * 100g (3 1/2 oz)walnuts finely chopped *
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Make Your Own Delicious Beef Cheeseburger at Home
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Come let me show you what’s inside my wood fired oven today 🔥 You will eat your own plate, literally
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Come let me show you what’s inside my wood fired oven today 🔥 You will eat your own plate, literally
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TikTokeirene_belle
If you don't mind the slow process of making bread the traditional way, everything will else be a delight. You won't find the golden-brown, and crispy crust of homemade bread in any other store-bought bread 🥖 I often find myself skipping the main course entirely and enjoying warm bread fresh from the wood-fired oven.
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If you don't mind the slow process of making bread the traditional way, everything will else be a delight. You won't find the golden-brown, and crispy crust of homemade bread in any other store-bought bread 🥖 I often find myself skipping the main course entirely and enjoying warm bread fresh from the wood-fired oven.
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TikTokeirene_belle
Traditional life in the countryside can never get any better than that. I bake dozens of breads and pizzas in the wood-fired oven and I cook freshly picked vegetables on the stove for a delicious dinner after an exhausting day of grape-stomping from my last late Autumn harvest. | Eirene Belle Kitchen
0:34
Traditional life in the countryside can never get any better than that. I bake dozens of breads and pizzas in the wood-fired oven and I cook freshly picked vegetables on the stove for a delicious dinner after an exhausting day of grape-stomping from my last late Autumn harvest. | Eirene Belle Kitchen
162 views3 months ago
FacebookEirene Belle Kitchen
It might be a pleasure for you, but on nights like this when there is a snowstorm, making a fire becomes a necessity for me. Keeping warm becomes a priority. After cooking, which can take an hour or two, on days like these the fire is kept burning 18 hours, which can be a challenge.
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It might be a pleasure for you, but on nights like this when there is a snowstorm, making a fire becomes a necessity for me. Keeping warm becomes a priority. After cooking, which can take an hour or two, on days like these the fire is kept burning 18 hours, which can be a challenge.
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You're missing out on a lot of fun, don't be afraid to start the dough directly on the kitchen counter or on the table. You can do this on a wooden one or a marble one. I personally prefer the wooden one. The downside I can think of is marble stays cold, which makes it ideal for pastries and piecrusts with a high level of fats, but not so good for bread dough which likes warmer temps. The wood would maintain a warmer temperature. Wood also has a natural affinity for dough. It has the right amoun
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You're missing out on a lot of fun, don't be afraid to start the dough directly on the kitchen counter or on the table. You can do this on a wooden one or a marble one. I personally prefer the wooden one. The downside I can think of is marble stays cold, which makes it ideal for pastries and piecrusts with a high level of fats, but not so good for bread dough which likes warmer temps. The wood would maintain a warmer temperature. Wood also has a natural affinity for dough. It has the right amoun
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You may be surprised, but the origins of croissants are not French but Austrian. The kipferl, an Austrian crescent-shaped pastry, can be dated back to at least the 13th century in Austria, and came in various shapes. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity.. The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. Croissa
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You arrived on time, starting today you can make your own homemade pasta. It's easy and the taste is totally different. If you ask me, fresh pasta makes the difference more than anything else in this type of dish, that's the secret! When it comes to flavour, fresh pasta stands out with its richer, more nuanced taste. The use of fresh eggs in its preparation imparts a subtle, yet distinct flavour that complements the dough's natural wheatiness. This richness enhances the overall taste of dishes,
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As with anything in Italy, the tastes are different between North and South. Clearly it is very much conditioned by the products of the territory. Therefore a pizza with buffalo mozzarella is more in demand in the South, rather than in the North where a pizza with gorgonzola (blue cheese) is more popular. The most ordered pizzas in Northern Italy are: Firstly, Ham and mushrooms, which is on a par with the margherita. Secondly, Gorgonzola and salami. Lastly, Capricciosa. In contrast, the most ord
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You might think it’s a joke, but if the elasticity of the dough is not good after kneading, the bread will not rise properly. The dough will also be prone to tearing, making rounding or shaping difficult. Furthermore, the bread will have a dense or heavy texture due to the lack of air pockets inside. | Eirenebelle
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My favorite thing to make this time of year is simple: it’s delicious, healthy, and incredibly soothing. If you’ve never had fresh, homemade grape juice, you’re truly missing out — it’s nothing like what you buy in a store. Homemade grape juice is thick, smooth, and tastes more like nectar than juice. Cook the grapes: Place the mashed grapes into a large stockpot. Heat them slowly over medium heat until they come to a gentle simmer, then let them simmer for about 10 minutes. Stir occasionally so
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