Cooking was an unwelcome chore for me in my younger years. Although we always had a cook, my dad did all the cooking while my mom played mahjong at home.
I was unable to cook even when I got married. Since we first lived with my husband’s parents, I never had the opportunity to work in the kitchen. My step dad was an excellent cook so we relied on him to cook our meals every day.
However, when we moved into our own accommodation, my father and stepfather were not there to prepare our food.
Food delivery services weren’t quite a thing back then. I wanted to be an ideal wife and mother, so I spent a lot of my time learning to cook. I bought tons of cookbooks to guide me on my culinary journey. I discovered interesting ways to cook and perfected what worked for me in the kitchen through trial and error. I simplified my tasks in the kitchen with one guiding principle: being able to cook what I wanted and what I like to eat.
So I started experimenting with dishes and discovered the wonder of the different flavors that made me love cooking. I could now say with ease that cooking is something I do with all my heart, and more appetizing flavors emerge if you do it with love.
I even enrolled in a cooking school to learn more techniques and overcome my fear of baking. Now I can bake bread with confidence and ease.
I would like to share with you the recipes of my family’s favorites: Caesar salad and Spanish bread with a surprise garnish.
140 g romaine lettuce, wash, wring out and tear into bite-size pieces
Parmesan cheese, grated
Bacon, cut into small pieces and cook until golden brown
Caesar dressing: 1 2 garlic cloves, chopped
1 to 2 anchovy fillets
125 ml olive oil
1pc of egg yolk
1 dash of lemon juice to taste
1 dash of Worcestershire sauce, to taste
1 dash of Tabasco, to taste
5 ml mustard
Salt and pepper to taste
Crush the minced garlic and salt with your knife to make a paste. Add anchovies. Crush the anchovies with a knife, mixing with the garlic and salt.
Add the egg yolk mixture with the mustard, whisk. Add the lemon juice, Worcestershire sauce, Tabasco and black pepper. Whisk.
Slowly add the olive oil while whisking to form an emulsion, until the ingredients have combined completely and the mixture has thickened.
Add romaine lettuce and toss to coat with dressing. Add croutons and bacon and garnish with Parmesan cheese.
304 g bread flour
3g of yeast
75g fresh milk
55g of water
5g of salt
25 g whole eggs
18g egg yolk
Garnish: 65 g margarine
70 g breadcrumbs
Viennese sausage 14 pieces
Additional breadcrumbs for coating
Combine and mix the ingredients for the filling well, except for the Viennese sausages. Put aside.
For the dough, mix the bread flour and baking powder. Mix well.
In another bowl, combine the milk, water, whole eggs, egg yolk, salt and sugar. Whisk well until the salt and sugar are completely dissolved.
Add the liquid ingredients to the dry ingredients and mix until they are completely hydrated. Gradually add the butter.
Knead until the dough is fully developed and passes the glass test (when you stretch it and it won’t break).
Transfer to a lightly greased bowl or tray. Cover with plastic. Ferment the dough for 35-40 minutes. Degas the dough then weigh at 40 g per piece.
Preform the dough into circles then rest on the bench for 10 minutes, covered with plastic.
Flatten the dough with a rolling pin and roll out the filling. Place a Vienna sausage in the middle, then roll the dough into a baston and seal tightly. Roll in breadcrumbs.
Place the dough on a lightly greased pan and let rise for 25 to 30 minutes or until it passes the indentation test.
Bake at 350 Â° F for 12 to 15 minutes or until golden brown. âFIVE CONTRIBUTED
The author is Gary’s devoted wife and the mother of three intelligent, responsible and caring children. In addition to cooking and baking lessons, she has also completed flight sessions and is a certified diver. She believes that people never stop learning new things every day.
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