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Passion Fruit Curd

This exotic curd made with passion fruit is so aromatic, creamy, tangy…goes perfectly almost everywhere…cake, ice cream, yogurt, pancakes…

I have a passion fruit vine for two years…last year it I harvested around 20 fruits, but this year, the vine was loaded with flowers…I already harvest so many fruits, close to 90-100 and I still have a lot of fruits.

Back in Brazil, passion fruit was available year around…and we always had fresh passion fruit juice. I learned about the purple passion fruit here in US as in Brazil we were used to see only the yellow ones, nevertheless they taste and smell very similar.

Since it takes almost 3 months until the fruits are ripe, I just got to enjoy them recently. I had to freeze (juice/pulp) for later enjoyment. I wait until the fruit falls from the vine and let it sit on the counter until slightly wrinkled before using it.

– Why passion fruit curd is so good?

If you care for lemon curd, you will love passion fruit curd. The passion curd like the lemon is super rich and creamy. The aroma is so enticing…and so pretty with the seeds in it.

– How do I serve the passion fruit curd?

The same way you serve lemon curd, over ice cream, yogurt, cake, pancakes and so on.

– Is it easy to make passion fruit curd?

Yes, you just substitute the passion fruit juice/pulp for lemon juice as to making lemon curd.

– Are you ready to try this exotic curd?

Ingredients:

  • 100 g sugar
  • 5 egg yolks
  • 1 whole egg
  • 200 ml of passion fruit juice/pulp
  • 1 tablespoon lemon juice (optional)
  • 1 pinch salt
  • 50 g butter

Method:

Mix the egg yolks with the egg and pass it through a fine sieve directly to a small pot or alternatively place it directly to the pot (I did it both way, and did not find any difference…just more things to wash).

Add the lemon juice and the sugar, combine well.

Cook over low-medium heat, stirring constantly until the passion fruit mixture thicken, add the butter and mix until the butter melts. The passion fruit curd will be a bit thinner/liquid, but it will thicken as it cools.

Remove the passion fruit curd from the pan and pour into a glass jar. Place a plastic wrap directly to the passion fruit curd to avoid a film to form. Once it cools completely, place the jar in the refrigerator.

Serve cold.

– Looking for more easy recipes using fresh fruits? Check these out…

Did you know that passion fruit is a fruit native to Brazil? It is called maracuja…

Passion fruit is super fragrant, the fruit contain a lot of fibers, minerals and beta carotene. Moreover, it is very rich in vitamin C, therefore a healthy fruit.

Thank you for visiting Color Your Recipes…have a colorful week!




Garden Tomato Salad with Shiso

This salad is loaded with freshly harvested tomatoes from our garden and spiked with shiso, super fragrant with citrus notes.

This summer my vegetable/fruit garden grew very well, since we had to stay home, I spent a lot of time in the backyard, watering, trimming and “talking” to the plants.

I have never had tomato bushes reaching the roof, herbs grew so large that resemble little trees, and fruit trees/vines were exceptionally fruitful…

Somehow when you make food with your harvest, they taste special. Today, I am sharing a very simple and yet refreshing salad using tomatoes and shiso leaves from my garden. Shiso leaves pair very well in salad especially when citrus flavors are added…in this recipe I used ponzu which is a citrus seasoned light soy sauce.

– Have you ever heard of shiso?

Shiso is very popular in Japanese cuisine paired with uni (sea urchin), sashimi, sushi, in salad or as a wrap. Moreover, shiso can be used in stew as well.

– How does shiso leave taste?

I found that shiso is like cilantro for many people, either you love it or you hate it…shiso has a pretty strong flavor, it is minty with hints of cinnamon, citrus, basil, cilantro and other flavors…very hard to describe. Once you had it you will never forget its flavors and fragrant.

– Is it hard to grow shiso herb?

Not at all, they are pretty much self-seed, and come back every year. The plant like sun, at least half of the day and does not require any special treatment. You can grow from cutting too, by placing in water until the roots come out and plant in well-drained soil after.

– Are there more varieties of shiso?

Yes, green and red, both are very similar in flavor, although the red ones seems to have a stronger flavor as compared to the green ones.

– Are you ready to try this recipe?

Ingredients:

  • Tomatoes
  • Cucumber
  • Avocado
  • Shiso leaves
  • Ponzu sauce
  • Fresh squeezed lemon juice
  • Salt and pepper to taste
  • Olive oil

Method:

Slice tomatoes and cucumber, about ½ inch and place in a bowl.  Add the cubed avocado and mix gently.

Wash the shiso leaves, dry and cut into small strips (julienned), and set aside.

In the bowl drizzle ponzu sauce, lemon juice, olive oil, salt and pepper to taste.

Toss in the salad mix the julienned shiso leaves.

Serve cold.

– If you are looking so simple and refreshing recipes for the summer, you might want to check on these…

Did you know that shiso leave has anti-inflammatory properties? Moreover, shiso contain antioxidant and anti-allergy properties as well. Shiso leaves are rich in calcium, iron and vitamin A.

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Muffins

These fantastic moist and blueberries loaded muffins are delicious and super easy…great for breakfast, brunch or a quick afternoon snack.

When my cousin which by the way is a pastry chef by training showed me a picture of the muffins she baked I immediately knew that I wanted to try…and to my surprised (I don’t know why…) the recipe was directly from King Arthur Flour. My cousin told me to follow the recipe as it is, but of course knowing me this is an impossible task…so I made some minor changes…

– Why these muffins are so delicious?

They are packed, literally packed with blueberries with tender crumbs because of the sour cream in it.

– Can you store them in the freezer?

Absolutely, wrap them individually before storing in the freezer and let if thaw in the refrigerator overnight and microwave for a minute and it will taste like just out of the oven.

– Why the muffin is purple?

The batter is purple because I used frozen berries, if you use fresh blueberries the muffins will look more like in the King Arthur website…

– What changes did I make?

I mainly reduced the amount of sugar and added more blueberries into the batter.

– Ready to try this amazing recipe?

Ingredients:

  • 270 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, to taste
  • 60 g unsalted butter, at room temperature
  • 135 g sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 120 g sour cream
  • 250 g frozen blueberries (or fresh)
  • coarse white sparkling sugar, for garnish, optional

Method:

Preheat the oven to 375°F. Line a muffin pan with papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy, almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream, mix until incorporated.

Add the dry ingredients and mix using a spatula just until the batter is smooth. The batter will be very thick, almost like cookie dough.

Fold in the frozen berries or fresh (or fresh berries)

Scoop the batter into the prepared muffin cups filling about ⅔ to the top of the cups.

Sprinkle with regular granulated or coarse white sugar, if desired.

Bake the muffins for 18 to 24 minutes, until a wooden stick inserted in the cake tester inserted in the comes out clean.

Remove the muffins from the oven, let them cool in the pan for a few minutes. Remove the muffins from the pan and let them cool on a wire rack.

– If you enjoy this simple and easy recipe you might want to check on these…

Did you know that blueberries are very rich in anthocyanins? Anthocyanins are plant chemicals (phytochemicals) with strong anti-inflammatory properties. Moreover, it has been suggested by many studies that consumption of blueberries can lower blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!




White Peach Compote

This simple and delicate white peach compote is a perfect match for yogurt, ice cream, cake…the aromatic and refined flavor is just amazing.

I was out for a few days as I had a carpal tunnel relieve surgery a couple of weeks ago.  I have been diagnosed with carpal tunnel syndrome for a while, but kept postponing the surgery in hope that the pain would someday dissipate…and of course did not as a matter of fact, the pain went from bad to worse and kept me awake most of the nights…so as soon as the doctor was freed for elective surgery I went in without any hesitation…

I am so happy I did it…and the surgeon was amazing…my pain was gone on the same day of the surgery and very little scar close to none will be the witness of the procedure.  Most of my movements are back to normal and I was back to cooking and baking in 4 days…but decided to take a small break from blogging.

Okay, now that I justified my silence, we can move to today’s post…

– What are these white peaches?

These Japanese white peaches are super delicate and have a very low or almost no acidity like other species of peaches. When ripe the skin can be easily removed by peeling it off and the flesh is super, I repeat super juicy, almost melting in your mouth with a delicate sweetness.

These peaches have a fragrant of sweet-scent, very aromatic, pleasant and delicate.

The reason that is it very hard to find these peaches in the market is due to its fragility, they bruise easily therefore they are wrapped individually and handle with a lot of care.

– Where did I get these white peaches?

Well, they came from my mom’s backyard…somehow this year she had so many peaches and she send us a whole box, it must have been at least 15 lbs. of peaches…you can find them in the grocery store, especially Asian ones.

– Isn’t a waste to make compote since these peaches are so exquisite?

Yes, it is but…first; they all ripe at the same time, and second; we can just eat so much between my husband and I…so the idea of making compote, jam or jelly, I honestly don’t know what this should be called…came to my mind to avoid these peaches to get spoiled.

– Should we check the recipe?

To not overwhelm the delicacy of these peaches, little sugar was added and a bit of freshly squeezed lemon juice to yield a touch of acidity.

Ingredients:

  • White peaches
  • Sugar
  • Freshly squeezed lemon juice

Method:

Wash and peeled the peaches. Remove the pit which come off easily when ripe and cut into quarters.

Weigh the amount of peach and add sugar (approximately ⅕ of total weight of the peaches). For example, if the weight of the peaches is 600 g add 120 g of sugar.

Place the quartered peaches and sugar in a pot.  Cook in medium heat until the sugar is dissolved. Do not add water as the peach is very high in water content.

Mix gently, add freshly lemon juice to your taste.  Cook until de desired texture.

I like mine with the peaches intact therefore just cooked for a short time, just enough to the thicken a little the compote.

Remove from the heat, let it cool at room temperature.

Store in the refrigerator and use as desire. It will last for up to 5 days since there is not much sugar in it.

– Looking for more recipes with fresh fruits? Check these out…

Did you know that peaches are native of northwest China? There are two main varieties of peaches the ones that the flesh sticks to the stone (clingstone) and the ones that the stone is easily detached from the flesh (freestone). Peaches are low in caloric content and are a great source of vitamin C and vitamin A.

Thank you for visiting Color Your Recipes…have a colorful week!




Apple Tarte Tatin

This is somehow a combination of caramel apple and apple pie…the slices of apples are covered with caramel and layer on a buttery, tender and flaky crust…absolutely yum!

– Have you ever tried apple tarte tatin?

Well, this is my very first time and I already can tell you that this is my favorite apple dessert…if you like caramel apple and apple pie you just landed on the right recipe.

– What is apple tarte tatin?

Apparently is a French version of apple pie…it is mainly an upside-down tart baked in skillet. You have one layer of crust topped with caramelized apple.

– How easy is to bake an apple tarte tatin?

In my opinion, is much easier than apple pie, since you just need one layer of crust…make the caramel in the skillet, layer the sliced apples (or halves) and top with the crust just before taking to the oven.

Once baked, just make sure to be careful…flip the skillet on a serving plate and voila…done! Delicious as it is or with vanilla ice cream, which I did not have…sniff sniff…but will make sure to have some next time around.

– Are you ready to try this out?

Ingredients:

Crust

  • 50 g butter
  • 20 g sugar
  • ¼ teaspoon salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 1 large egg

Caramel apple

  • 2 large apples, peeled and sliced into 8 slices each
  • ¼ cup sugar
  • 2 tablespoons butter
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon Bourbon

Method:

In a bowl, add the cold butter, sugar, flour, almond flour, salt and using a pastry blender cut the butter into the flour until the texture resemble coarse cornmeal with butter pieces just like small peas.

Add the egg and mix with a fork just until the dough pulls together.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 375oF if using convection oven or to 400oF for regular oven.

In the meantime, place the sugar in an oven proof skillet or cast-iron pan (about 8 inches or 20 cm) and turn the heat to medium high. Watch carefully as the sugar can burn very fast. Once the sugar turns to light brown swirl the pan carefully until the sugar turns amber brown.

Remove the pan from the heat and add the butter. Once the butter melts, add the vanilla extract and Bourbon. Swirl gently and place the slice of apple, arranging them neatly. Place the pan back to the stove and cook for 2-3 minutes. Turn the apples one by one carefully and cook for another 3 minutes.

Remove the skillet from the heat.

Lightly flour the work surface and the dough, then flatten the disk rolling pin by gently tapping the dough a few times from the middle to the top and bottom. Lift the dough and give it a quarter turn. Lightly dust the top of the dough with flour if necessary or the rolling pin, then roll out into a round at approximately 9 inches in diameter.

Place the crust on top of the apples and tuck the pastry inside the skillet.

Bake for 15-20 minutes, until the crust is golden brown.

Let it cool for 5-10 minutes, invert the pan on top of a plate.

Serve warm or room temperature.

– Looking for easy desserts recipe? Ty these out…

Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!




Light Ciabatta, 78% Hydration

This ciabatta has a super open crumb, it is so light and airy…perfect to dip into an extra virgin olive oil, as your soup companion or as sandwich.

With the present social distancing, for me baking bread has been one of the best therapy, as I twist here and there recipes to see if I can get a better result…and all my friends love it as I tend to send them out very often.

If you are not familiar with ciabatta please look at this post and this one

– Why is this ciabatta so light?

It is so light because has 78% of water in the dough.

– Is the dough very sticky?

Definitely, since 78% it’s water…as the gluten forms less sticky the dough will be. As the ratio of water increases, harder is to handle the dough.

– What is the secret to work with sticky dough?

Wet hands…yes, wetting your hands before handling the dough makes all the difference.

– Is it really a no-knead bread?

Absolutely…only mix well and use two methods, stretch and fold (all four sides) and coil and fold (2 sides).

– Is it hard to achieve such an open crumb?

Yes, just follow the recipe carefully and handle the dough very gently.

In this recipe I added extra steps as compared to the Easy No-Knead Ciabatta and I believe I got a better texture.

– Ready to check on the recipe?

I end up with 3 loaves and gave two to my friends that live in the area…no need to mention that they were so happy as it is so hard to find freshly baked bread now days due to the lock down.

Ingredients for:

2 loaves

  • 530 g bread flour
  • 414 g water
  • 20 g olive oil
  • 8 g salt
  • 3 g yeast

3 loaves

  • 800 g bread flour
  • 624 g water
  • 30 g olive oil
  • 12 g salt
  • 4 g yeast

4 loaves

  • 1100 g bread flour
  • 858 g water
  • 40 g olive oil
  • 17 g salt
  • 5 g yeast

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in olive oil, salt and flour.  Mix using a Danish dough whisk as the dough will be very wet.

Mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a stretch and fold method, wet your hands and gently pull the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.

Once all the sides had been stretched and fold over, flip the dough so the fold in on the bottom of the dough.

Cover and again let it rest in a warm place for 45 minutes to 1 hour.

Once the time is up, perform the same stretch and fold (all for sides of the container and tuck the fold on the bottom again). Cover and let it rest in a warm place for another 45 minutes to 1 hour.

Next we will be using the coil and fold method. Wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let it rest for 45 minutes and repeat the method of fold/coil. Cover and let it rest in a warm place for 45 minutes to 1 hr. The dough will be very giggling…

Sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the top of dough and loose the bottom with the help of dough scraper.

Cut into 3 pieces, and gently place them on a parchment paper lined cookie sheet.  Sprinkle more flour on the top to avoid sticking. Cover and let it rest for approximately 1 to 1 ½ hour.

In the meantime, preheat the oven to 450oF with an empty pan on the bottom of the oven and boil approximately 1 to ½ cup of water.

Spray the dough with a little water, then place the dough into the oven and carefully add the boiling water on the empty pan to create steam. Close the oven door and bake for 15 minutes at 450oF.

For the first 10 minutes, spray a little water in the oven every 5 minutes. After the 15 minutes, remove the water in the oven and lower the temperature to 425oF and bake for another 15 minutes.

Turn the oven off and leave the oven door ajar for 10 minutes.

Remove the ciabatta from the oven and let it cool completely on a wire rack.

Ready to be picked up…

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Egg Tart

Have you ever had these little gems? Each bite comes with a slightly sweet flaky crust with a creamy egg custard…so good!

– Before the post…a few words regarding today’s situation.

During this uncertain time, I still want to keep my blog on… cooking/baking is a therapy for me.  I have been sharing bread and even meals with friends and neighbors. This is the time where compassion and kindness are the greatest human emotion.

As we are all living the unthinkable, I wish you all faith, courage, patience and love…may this situation be over soon.

– Back to the post…

I still remember when my son was about 1 year and we were in a local dim sum…he loved these egg tarts…but only the custard…he would spoon all the egg custard and leave us the crust…similar to what he did with the Oreo cookies. One day I found all the Oreo cookies in the jar without the cream and all of chocolate wafer cookies had his teeth marks…

– Where are these egg tart originated?

Apparently, these are a lighter version from the Portuguese egg tart (pastel de nata) and were introduced to Hong Kong and Macau by the Portuguese colonizers.

In my opinion the Portuguese tarts custard are denser and milkier as compared to the Chinese one, which has less milk and are shinier.

– Where can I find these egg tarts?

They are usually found in Chinese bakeries and dim sum…and best when served warm.

– Is it a lot of work to make these egg tarts?

For the longest time I want to make these egg tarts but the thought of molding each tart by hand individually was too intimidating…until this past Saturday when nothing was planned, and I decided to work on it…

To my surprised it was a piece of cake…and not as laborious as I thought…making the crust was easy, molding it too a bit of time since it had to be done one by one, and the egg custard was super, I repeat super easy.

– How can I store the leftover egg tarts?

You can store them in the refrigerator and use a toaster oven or an air-fryer to warm them since they are better when served warm.

– Are you ready to try?

This recipe was inspired by Kathrine Kwa YouTube video  with minor adjustments.

Ingredients:

Crust dough

  • 100 g butter, slightly softened
  • 30 g sugar
  • 1 large egg
  • 200 g all-purpose flour

Egg custard

  • 4 large eggs, I used extra large eggs
  • 250 ml boiling water
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 100 ml milk

Method:

Crust dough

Using a hand mixer, soften the butter until creamy, add the sugar and continue to mix, stopping occasionally and scrap the sides of the bowl.

Gently whisk the egg and add to the butter mixture, half at the time until creamed mixture.

Slowly add the sieved flour into the creamed mixture and use a spatula to mix until resembles a coarse crumble.

Using your hands put together the coarse crumble into a ball. Wrap the dough with plastic film and refrigerate for approximately 30 minutes.

In the meantime, make the egg custard.

Egg custard

Dissolve the sugar into the hot water, mix well until all the sugar is dissolved. And set aside until cool to room temperature.

Whisk eggs gently, add the milk and vanilla extract. Pour the sugar water to the egg mixture and stir it. To avoid bubbles do not whisk vigorously.

Strain the egg mixture to a very fine mesh strainer.

Assembly

Preheat oven to 300oF.

Remove the crust dough from the refrigerator and using a roller pin flat the dough to approximately 2 mm (⅛ in).

Cut dough with a cookie cutter that is just a bit larger than your tart tin in size. Line dough in the middle of tart tins, one by one.

Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Alternatively, you can weight approximately 25-28 g of the of the dough, make a ball and place in the center of the tart tins and with your thumbs press until the dough covers the tin like the method describe above.

Use a fork and poke holes the bottom of the dough. Pour the egg mix into the tart shells and bake for 15 minutes, or until the edges of the tarts are lightly browned. Turn the oven temperature down to 275oF and continue to bake for another 10 minutes. Keep an eye on the tarts and once the egg custard starts to puff up, open a little the oven door to avoid the custard to over bake.

To make sure the egg custard is done, poke a toothpick at the center of the tart and if the toothpick standstill, the tarts are done.

Remove form the oven and let cool on the wire rack.

Serve warm.

– Care for more dessert recipes? Check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Kalamata Olive Ciabatta

This ciabatta has a slightly crispy crust and chewy crumb with all size of holes and loaded with Kalamata olive…delicious for sandwich or just dipped in olive oil.

My husband loves olives, all kind of olive, so when I made this bread he was is awe…and now this is his favorite bread…

his simple and easy no-knead ciabatta uses an overnight poolish, so you need to plan ahead…but after this first step there is not other trick…indeed super simple and easy.

– What is ciabatta?

Ciabatta is Italian means “slipper”, meaning that the bread is so running that has a shape of slipper…mainly flat.

– No-knead ciabatta?

Yes, like all the other no-knead bread, ciabatta can be made using the same method.

– What is poolish?

Poolish is a starter or pre-dough which is made of 100% hydration (equal parts of water and flour by weight) and a pinch of yeast. Allow the poolish to develop for about 12 to 16 hours depending of the room temperature.

– Are you ready to try this recipe?

Ingredients:

Poolish

  • 100 g water
  • 100 g bread flour
  • 1 pinch of yeast

Final Dough

  • 325 g water
  • 15 g olive oil
  • 5 g salt
  • 2 g yeast
  • 100 g whole wheat flour
  • 300 g bread flour
  • 150 g Kalamata olive drained and sliced

Method:

Poolish

The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the poolish has lots and lots of bubbles and started to collapse on the top and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the poolish.  Mix gently to loosen the poolish up. Add the, olive oil, flours, yeast and salt.

Mix it up with a Danish dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough (4 times). Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

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– If you enjoy this simple and easy recipe of no-knead bread, you might want to look at these…

Did you know that olive is a fruit? Kalamata olives were originally from Greece and in now days these olives grow in United States and Australia. Olives are considered healthy, as they are a good source of fiber and vitamins.

Thank you for visiting Color Your Recipes…have a colorful week!




Purple Daikon Radish Salad

The salad with this beautiful and colorful radish is super easy, you just need a few ingredients for this crispy and refreshing salad.

I hope you all had a nice and fun Thanksgiving with your loved ones…after so many days of eating this super simple and easy salad using purple daikon radish is perfect as a side dish…refreshing and crisp…and I bet you have all the ingredients in your kitchen!

– Have you ever seen the purple daikon radish?

I pick it up when browsing at our local farmer’s market.

– What is daikon radish?

Daikon radish is very popular in Asia, it is normally white and long like carrot. Daikon radish are mild in taste when compared to the red radishes. They are crisp and taste peppery like the red radish with a hint of sweetness.

– How daikon radish is used in Asian dishes?

Daikon can be pickled and cooked in Asian dishes.  When pickled they are used as side dishes. Daikon can be added to soups and stews.

– When it is best time to buy daikon radish?

Although you can find daikon radish year-round at the grocery, it is believed that have a nicer and sweeter flavor during fall and winter seasons.  I remember my mom, up to this day always emphasizing how tasty are daikons during winter.

– How to pick daikon radish?

Daikon varies in size and color, as the Korean daikon are rounded as compared to the Japanese/Chinese ones. You should pick the ones that are firm, smooth skin and heavy.

– Can I eat the leaves from daikon radish?

Absolutely, all the leaves from the radish family are edible. As a matter of fact my purple daikon radishes came with leaves (forgot to take picture). After washing very well, cut into small pieces and sauté with garlic.

– Are you ready to try this beautiful color daikon?

Ingredients:

  • Purple daikon radish
  • Olive oil
  • Apple cider vinegar
  • Salt and pepper

Method:

Wash and peel the daikon.

Slice the daikon very thinly, using a mandolin or a sharp knife.

Place all the sliced daikon in a bowl, drizzle with olive oil, apple cider vinegar, salt and pepper to taste.

Toss until all the slices of daikon is coated with the mixture of olive oil and apple cider vinegar.

Ready to serve.

– Looking so more simple and easy side dishes?

Check these out…

Did you know that daikon is super rich in vitamin C? Daikon radish are low in calories and high in fiber, therefore it might promote weight loss. Due to the nutrients in daikon such as calcium, magnesium, potassium and copper, it is believed that consuming daikon may protect against chronic diseases such as cancer, diabetes, heart disease and neurodegenerative diseases.

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Multi-Seed Sourdough Bread

This sourdough bread is exceptional, super hearty…loaded with a variety of seeds which gives each bite a very complex and amazing texture, not to mention the flavor.

This sourdough bread recipe is mainly based on the one that I posted a few weeks ago…after baking so many sourdough breads I needed more challenges and decided to add seeds into the dough.

– What kind of seeds can I add to the sourdough bread?

You can pretty much add anything you like, I chose to add chia seeds, poppy seeds, black and white sesame seeds, hump seeds and sunflower seeds…I did add pepitas (pumpkin seeds) and flaxseeds in the addition of the previous mentioned.

– How this bread tastes?

Oh…it is hearty, chewy and nutty…every bite is loaded with lots of seeds.

– Are you ready to try this 5 seeds sourdough bread?

Ingredients:

  • 240 g mature sourdough starter (100% hydration)
  • 410 g bread flour
  • 90 g semolina flour (or use all bread flour)
  • 300 g water
  • 10 g salt
  • 20 g poppy seeds
  • 30 g chia seeds
  • 40 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 50 g raw sunflower seeds
  • 100 g water

Method:

In a medium bowl whisk the bread flour and semolina flour (if using) with 300 g water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this process is called autolyze.

In the meantime, place the chia seeds, poppy seeds into a small bowl with 100 ml of water and let it sit for 2 to 3 hours until the dough is ready.

Add the sourdough starter and the seeds soaked in water to the dough and mix until the starter and seeds are completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt, hemp seeds and sesame seeds. Mix again using the stretch and fold method until all the salt and seeds are incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Sprinkle the counter with a little amount of flour and place the dough on it. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes, add the sunflower seeds and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oC, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe? Check these out…

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