Grissini Sticks – Pencil Crackers – Pretzel Sticks – Thanksgiving Special 2017

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Grissini Sticks - Pencil Crackers - Pretzel Sticks - Thanksgiving Special 2017
Recipe type: Bread
With Thanksgiving just days away, these grissini sticks make a perfect entre' to grace the start of your feast. Sometimes called pencil crackers or pretzel sticks, you can coat the snacks with salt, sesame seeds or poppy seeds, or any combination of these.
  • 500g All-purpose flour
  • 2 Tsp Sugar
  • 2 Tsp Salt
  • 2 Tsp Baking powder
  • 140ml Water
  • 60ml Sunflower oil
  • 2 Eggs (plus 1 for spraying)
  1. To start, measure out 500g of all-purpose flour, 2 eggs, 2 teaspoons salt, 2 teaspoons sugar, 2 teaspoons baking powder, 140ml water and 60ml sunflower oil.
  2. Place all of these in your food processor.
  3. Pop the lid on and process on high speed for about 60 seconds.
  4. Tipping the processor from side to side helps to achieve a more even mix.
  5. You will end up with a fine crumbly dough that resembles cous cous.
  6. When pressed, the mixture will hold together very well.
  7. Tip the dough out onto your work surface and compress it into a block.
  8. Wrap the block in cling-wrap and allow this to stand for 30 minutes before continuing.
  9. After this time, unwrap the dough and cut it into 4 pieces.
  10. Working with 1 piece at a time, flatten a piece out.
  11. Run this through your pasta roller.
  12. Continue folding the dough after each pass and running it through on setting 1 until you have a tidy sheet. This will take 3 to 4 passes.
  13. Reduce the setting to 2 and run it through again.
  14. If the dough starts to feel sticky, sprinkle will flour and rub this into the surface.
  15. Reduce the setting to 3 and run the dough through twice on this setting.
  16. Square off the ends and continue with the remaining 3 pieces.
  17. The offcuts can be rerolled to make a fifth sheet.
  18. Run the sheets through the 6mm pasta cutter to cut the sheets into strips.
  19. Line 3 large baking sheets with baking parchment and arrange the strips on the trays with just a few millimetes between each strip.
  20. Whisk a large egg with 50ml of water and pour this into a misting bottle. Spray the egg wash over the pastry.
  21. Grind salt over the damp strips and you're ready to go.
  22. Here you can also use seeds as previously mentioned.
  23. Bake the strips in a preheated oven at 220c or 450f for 10 to 15 minutes until golden and crispy.
  24. Transfer the sticks to a tall pilsner glass to create a fantastic table display.
  25. Have a wonderful Thanksgiving, please like, subscribe and share and we'll see you again tomorrow.


How to Make Honey & Oat Bread – a Simple Homemade Health Bread

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How to Make Honey & Oat Bread - a Simple Homemade Health Bread
Recipe type: Bread
Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
  • 520ml Warm water
  • 10g Active dry yeast
  • 80ml Honey
  • 850g All-purpose flour
  • ¾ Cup rolled oats
  • ½ Cup sunflower seeds
  • 45ml Vegetable oil
  • 2.5 Tsp Salt
  • 1 Egg beaten, for brushing
  • Extra rolled oats for topping
  1. Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
  2. To start, dissolve 80ml of honey in 520ml of warm water.
  3. Add 10g of instant yeast and stir this in briefly.
  4. Cover the mixture and allow this to activate for 20 minutes.
  5. While the yeastmixture stands, measure 850g of all-purpose flour and pour this into your stand mixer bowl.
  6. Add 3 quarters of a cup of rolled oats and a half cup of sunflower seeds to the flour.
  7. In addition, you need 2 and a half teaspoons salt.
  8. Once the yeast has activated it will be very frothy. Add 45ml of cooking oil to the yeast mixture and stir to combine.
  9. Pour this into the mixer bowl.
  10. Fit the dough hook and close the mixer.
  11. Knead the dough for 12 minutes on medium slow speed.
  12. Once kneading has completed remove the bowl from mixer, cover with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
  13. After rising, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
  14. Weigh the dough and divide it into 2 equal portions.
  15. Working with one piece at a time, flatten the dough into a large oval shape.
  16. Fold the top edge down two thirds of the way. Fold the bottom edge up over this.
  17. Repeat this with the second loaf.
  18. Wipe the insides of 2 medium size loaf tins with oiled kitchen paper.
  19. Transfer the loaves to the tins and press them into the tins firmly.
  20. Cover the bread loosely with cling-wrap and allow this to rise for a further 30 minutes in a warm place.
  21. Halfway through this time, preheat your oven to 180c or 350f.
  22. Brush the loaves with beaten egg and sprinkle the loaves liberally with more rolled oats.
  23. Bake the loaves for 40 to 45 minutes until golden and they sound hollow when tapped.
  24. Remove the loaves from the oven and allow them to cool in the tins for 5 minutes before turning out onto a rack to cool completely.
  25. And there we have it... the perfect bread, with a lovely crispy crust, great texture, superb aroma and amazing taste.


How to Make Strawberry Jam – Whole Strawberry Jam Recipe

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How to Make Strawberry Jam - Whole Strawberry Jam Recipe
Recipe type: Jams and preserves
Serves: 450-500g
With strawberry season in full swing in our part of the world, it's time to use up the excess strawberries by making a batch of delectable strawberry jam.
  • 900g Strawberries
  • 350g White sugar
  • 20ml Lemon juice
  • (15ml Methylated spirits / denatured spirits - for the pectin test)
  1. To start, trim away the leaves from 900g berries.
  2. Cut the larger strawberries into quarters lengthways, and the smaller berries in half.
  3. Measure out 350g of sugar and 20ml of lemon juice.
  4. Place the berries in a large heavy base pan over medium low heat and pour in the lemon juice.
  5. Cook the berries gently for about 10 mjnutes until softened.
  6. Use a fork to crush one third of the berries to release the juices and pectin.
  7. Scoop out a teaspoon of the juice and place it in a small cup.
  8. Pour 15ml of methylated spirits into the cup and shake it up.
  9. If the juice coagulates into a large mass, there is enough pectin in the mixture to set the jam. If there are a few lumps, then the jam should still set successfully. If there are many small lumps, there is a pectin deficiency, and you will need to add a further 20ml of lemon juice to the pan, or alternatively, add pectin following the manufacturers instructions.
  10. This has coagulated into a large mass and there is more than enough pectin present.
  11. After the pectin test, add the sugar to the pan.
  12. Continue cooking on medium low heat until the sugar dissolves.
  13. Once all the sugar hass dissolved increase the heat to high and boil the jam rapidly until the mixture reaches 105c or 220f which is the setting point for the jam.
  14. Transfer the hot jam to sterilized jars and you're done.
  15. And here is our delicious creation, with excellent color, a brilliant gloss, and sumptuous big pieces of strawberry.
  16. Here the jam is pictured on a slice of fresh honey and oat bread which will be featured in our next episode.
  17. Thanks for joining us today, p,ease like, subscribe and share, and we'll see you again tomorrow.


How to Make Panna Cotta – Quick & Easy Panna Cotta Recipe

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How to Make Panna Cotta - Quick & Easy Panna Cotta Recipe
Recipe type: Dessert
Cuisine: Italian
Serves: 6
Panna Cotta is a legendary Italian dessert. This creamy molded sensation is super easy to make, and can be made up to three days ahead of time and stored in the refrigerator covered with cling wrap. This is how to make your own.
  • 4 Tsp Powdered gelatin
  • 90ml Water (room temp)
  • Half cup sugar
  • 1 Liter heavy cream
  • 2 Tsp Vanilla extract
  1. To start, pour 90ml of room temperature water into a large mixing bowl.
  2. Pour in 4 teaspoons of powdered gelatin and put this aside to bloom.
  3. Pour a half cup of sugar into a saucepan.
  4. Add a litre of heavy cream to the pot.
  5. Turn on the heat to medium and heat the cream to around 66c stirring regularly.
  6. Turn off the heat, or remove the pot from the heat if your using an electric range.
  7. Pour the hot cream over the gelatin and stir it thoroughly to combine.
  8. Add 2 teaspoons vanilla extract and stir this in.
  9. Ladle the creamy mixture into your ramikins. This will be sufficient for six 175ml ramikins if filled to brim, and seven if filled to the line.
  10. Place the ramekins on a tray or in a pan and transfer these to your refrigerator for a minimum of 3 to 4 hours to set.
  11. To turn the panna cotta out of the ramekins, run a thin blade around the edge of the bowl.
  12. Dunk the ramekin in another bowl half filled with hot water.
  13. Hold it in the water for 15 to 20 seconds.
  14. Flip the ramekin over to turn it out onto the serving plate.
  15. Serve the creamy treats immediately garnished with fruit and topped with a little extra pouring cream.
  16. Thanks for joining us today, please subscribe, like and share and we'll see you again soon.


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