The first food blog I started to follow was Yammie’s Noshery and that was after finding her recipe to make Auntie Anne’s pretzels about two years ago. I made them, we ate them. They were wonderful, tasting of New York, triggering many good memories. And I started to follow Yammie’s blog. She impresses me by her mature outlook to life. She is only 20 now.
We had an afternoon at mum’s yesterday, a relaxed afternoon of baking and eating. It nearly felt like turning back the clock, cementing the calendar watching my children happy in the garden, dogs and all the menagerie …. time … if only we can stop it, if only we have more of it, such a precious commodity …..
And time gave us a break yesterday and the afternoon stood still as I baked Auntie Anne’s pretzels. I made a few minor changes to Yammie’s recipe and if you are going to make pretzels, look at Yammie’s step-by-step photos. She is a more skilled photographer than I am, but here are mine at the pre-oven stage.
For 12 Pretzels you will need :
1 1/2 Tablespoons dry yeast, equivalent to 2 sachets
3 tablespoons brown sugar
2 tablespoons carob syrup (but if not available use brown sugar only)
4 tablespoons melted butter
4 1/2 cups flour
2 teaspoons salt
And you need to dip the pretzels in this solution before baking:
1/3 cup baking soda
3 cups warm water
Sea salt
6 tablespoons melted butter
Warm up milk and it should reach 100F (37C). If you bake and cook often, it is worthwhile investing in a food thermometer. Stir in the yeast and let it rest for 5 minutes. Do not over heat the milk as it will kill the yeast, Add the butter and sugar. Add the flour, a cup at a time and finally the salt. Knead for 10 minutes. I do it by hand but you can also use an electric mixer. it in a lightly greased bowl in a warm place, covered up with a kitchen towel for 1 hour or until it doubles in size.
cut into 12 equal pieces and roll each one into a long sausage shape, as thin as possible.
Combine the warm water and baking soda in a bowl and dip each pretzel into the solution, Placed in a tray covered with baking paper. Sprinkle with sea salt and bake for about 10 minutes at 220C until they brown.
While they are still hot brush them with melted butter!
And on an island in the heart of the Mediterranean, we spent an afternoon basking in the winter sunshine beneath the blueness of the clear skies eating Yammie's pretzels straight out of the oven while they were still hot….
![Orange Almond and Chocolate Cakes [gluten free, lactose free]](https://i0.wp.com/leahogg.com/wp-content/uploads/2018/04/orange-almond-cake-.jpeg?fit=1200%2C893&ssl=1&resize=200%2C200)
![Pippa's Mqarrun fil-Forn [Maltese Baked Macaroni]](https://i1.wp.com/leahogg.com/wp-content/uploads/2018/10/Imqarrun-1.jpg?fit=1200%2C800&ssl=1&resize=200%2C200)
![Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
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#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree](http://scontent-ams3-1.cdninstagram.com/vp/df5fce94c45ba932ef64080d8955bc78/5C81FB2A/t51.2885-15/e35/c106.0.868.868/s150x150/43778231_2069548763101621_8742379865438318357_n.jpg "Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
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.
#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree")
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
This looks like a very tasty pretzel.
Thank you Jovina! Divine …
Reblogged this on Ace Food & Health News and commented:
#AceFoodNews says nice will give these a try #chefs-tips at #GoodFoodEveryDay
Thank you so much for the reblog!
Welcome looks lovely and great on site with theme 🙂
It does… Thank you !
Reblogged this on The ObamaCrat™.
Thank you ! Jueseppi ! Appreciate so much !
I have never had a fresh baked pretzel…
Deliciousness … You need to try them 🙂
Yes, I just may must have to try this recipe.
Reblogged this on SherayxWeblog.
Thank you soooo much !
Ur soooo welcome, and thank u for the post and sharing, peace.
oooh…I love pretzels, and had an Auntie Ann who made pierogi. Thank you, this I shall try.
I would love a good recipe of pierogi if you would not mind sharing your Aunt’s recipe or which I thank you !
Alas, she kept no written record…a pinch of this, a handful of that, and knead, roll and fold until the neighborhood news is told…
Haha that’s funny, I prefer to get recipes that are handed down 🙂 thank you and have a lovely day !