PANETTONE

Panettone is traditionally eaten throughout Italy and the world by Italians during the Christmas period. The origin of panettone is from Milan where we consume it all year round. It is a tedious and long process to make, but always worth the while.

PANETTONI

First kneading

150 g Sugar

15 g Natural Live Yeast

260 g Biga (50:50)

200 g Egg Yolks

340 g Flour

220 g Butter

1185 g TOTAL

Procedure

Dissolve the sugar and live yeast in the Biga, then add the egg yolks and flour and mix well until even. Ad the soft butter and mix well. Let it levitate 12 to 14 hours at 25°C or until triple in volume.

Second Kneading

200 g Flour

35 g Sugar

50 g Egg Yolks

50 g Butter

10 g Salt

3 g Vanilla Pods

200 g Sultanas pre-soaked and dried

180 g Candied Fruit

50 g Orange Peel

778 g TOTAL

1963 G GRAND TOTAL

Procedure

Knead the flour and first kneading until elastic. Add the sugar and the egg yolks and mix / knead thoroughly, then add the butter, salt and vanilla and mix until even. Lastly add the fruit and mix well.

Let the dough proof for one hour, then divide into portions and let it rest for another hour. Pirlare (to make the dough round) and place into moulds lined with baking paper.

Levitate at 30°C for 5 to 6 hours or until triple in volume. Bake at 160C for twenty minutes, rotate the moulds and bake another 40 minutes at 150 C (Approximately 60 minutes per kilogram for each mould). When taken from the oven, turn upside-down and rest for at least 3 hours, then put in bags and store.

For some time we every year imported a 10 Kg Albertengo Moscato Panettone from Albertnego in Italy.

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Pappardelle al ragù di quaglia (Egg pasta with quail sauce)

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Fresh egg pasta and quail ragu shall always remain one of my favorites. Mrs BYF took off to foreign shores (again) and I shall have to look after myself for ten weeks. Tuesday being slaughter day and the quails were young, plump and very soft, so I decided to treat myself. While slowly simmering the quail ragu, I decanted a bottle of Blackcurrant wine, made on 2014-09-01, for the occasion. Even though I already racked it twice (and tasted it every time) I was pleasantly surprised. This is a bold and concentrated full bodied dark red wine with a pleasant strong velvety aroma and an endless after taste. Being young, I shall bottle tomorrow and keep it for some time and I am sure it is going to be very good as the bottle I had with the paste was excellent. I am fortunate to have made about 70 liters of this wine and I shall post the recipe later during the week.

Recipe for fresh paste

Mix 500 g plain flour with 20 quail eggs (5 chicken eggs). Knead until smooth (ad water or flour to get the correct consistency), cover and place in the fridge for one hour. Fold and roll the dough several times through the thickest setting on the pasta machine, then gradually pass it through at a thinner setting each time, until the desired thickness is obtained. Use ample amounts of flour whilst rolling the dough. The pasta can now be used or allowed to dry for later use. This fresh pasta cooks very fast and is ready in less than five minutes.

Fridge Pickings and a Gift of Beans makes Lunch

2015-03-07 - Mushrooms 2015-03-07 - Prep2015-03-07 - Rustic Lunch

The kids went away on holiday and we were told to remove all the perishables from their fridge. We found spring onions, mushrooms, small tomatoes and lemons. Great! That sounds like lunch already, but when we got home the neighbour had left us some freshly harvested beans.  I augmented everything with  fresh chili and a tiny garlic bulb from the garden, picked some parsley, and this was the lunch made by the Never Trow Out Anything maniac in the kitchen.  A bit of lemon went into a gin and tonic for Mrs BYF, and the rest was squeezed over the peeled apples (from the tree at the back door) for the apple  crumble which is now in the oven !  The rustic bread and salami was made by me. Wash it all down with a glass of great red home brew and ENJOY!!

ABSOLUTELY SHOCKING!!

2015-02-26 - Sick Giraffe

Do yourself a favor and allocate 15 minutes of your time to read all three articles.

We are trying at all costs to stay away from purchased products.

http://www.sportsground.co.nz/Article.asp?SiteID=10563&ArticleID=3809

http://www.ewg.org/foodnews/summary.php

http://www.eco.org.nz/news/43/15/Pesticide-residues-in-most-food-samples-shows-need-for-organics.html