Summer baking + traveling to Macedonia and Greece 🍩🍰⛱

ok, here I am with some new bakes and some new photos from the summer  

 🍩🍰⛱

Bagels 

These bagels are made using:

200g wholemeal flour

300g white flour

1 pack of instant yeast, 7g

1 tsp salt

325ml warm water

1 egg for glazing

seeds for topping 

Sieve the flour into a big mixing bowl, add the yeast, salt and the water.

Knead the dough for 10 minutes if doing by hands.

Divide the dough into eight equal-size pieces.

Take one piece and roll it into a ball then dip your finger in a little flour and push it through the centre of the dough ball. Make the hole about 4cm wide by spinning it around.

Place the bagel into a baking tray and repeat with the rest of the dough balls.

Spray the bagels with oil and cover with plastic wrap.

Leave to rise for about 40 minutes.

Then brush the bagels with whisk egg and sprinkle some seeds of your choice.

I have used sesame, onion and caraway seeds.

Bake the bagels for 25 - 30 minutes on 200 C 

Birthday cake for my mother in law 

Raspberry, vanilla & white chocolate cake with almond flowers by Lorraine Pescale

Almond twists 

I can only say these almond bakes are divine:

dough; 250ml lukewarm milk

1 egg, beaten

85g sugar

1 tsp salt

1 or 2 tsp crushed cardamom seeds

7g instant yeast

500g white flour

75g butter, room temperature 

filling: 25g ground almonds

25g sugar

50g soft butter

1 egg for glazing

20g almond flakes

Whisk together the milk, egg, sugar, salt and cardamom.

Mix the flour and yeast, add the liquid and mix with a wooden spoon.

Finally add the butter and knead it into the dough.

Transfer the dough to a lightly floured surface and knead for 10 minutes.

Return the dough to the mixing bowl, cover with clean tea towel and leave it to rise for 1 hour.

After that, divide the dough into 2 pieces, using a rolling pin, roll each dough into a rectangle size 15x25 cm.

Spread the butter over the dough and scatter the almonds and sugar. Place one dough on top of the other, buttered side down.

Using a sharp knife, cut the pastry into 15 strips.

Twist each strip into a knot and place it on a baking tray.

Brush the beaten egg over the top and sprinkle with flaked almonds.

Bake for 10 - 12 minutes on 200 C 

Sunrise over Macedonia

Olympia, Greece 

The starfish was picked by my brother in law 

Beach read

Skopje, Macedonia

Turkish coffee made on outdoor fire 💜

My dad's chilies 

The basil 

The tomatoes 

The peaches

The 12 kg watermelon 

Pasta bake

Favorite ingredients put together = delicious, tasty, hearty and healthy dinner for a hungry family...

Ingredients:

1 onion

4 carrots

2 cloves garlic

1 onion squash

350 gr broccoli 

400 gr pasta

1 small jar pasta sauce 

cheese

oil

salt and pepper

Dice the onion, carrots and squash ( you don't need to peal it ).

In a cooking pot add some oil and add the vegetables. Stir around until they get a little softer and add the garlic as well as the tomato sauce.

Add some water and seasoning. 

Place the lid on and cook the sauce for 20 minutes or until the veggies are soft and mushy.

In a meantime cook the pasta al dente and add the broccoli into the pasta pan right in the end. Drain and set a side.

Mash the sauce with potato masher and mix it up with the pasta and broccoli.

Spoon it up into a ovenproof dish and 1/2 cup of water if it feels dry and sprinkle some cheese. 

Bake in a hot oven pre-heated on 190 C for 20 minutes.

Serve with some garlic bread and seasonal salad.

note: click here for recipe for home-made tomato sauce