I have to say that I am not!!
I swear its minus 20 here:) Not that bad but it feels like it is that temperature.
Believe me when i get up at 5.30 to run off all these yeasty treats, it feels like Siberia:)
Today we are getting yeasty with the ciabatta that I made the other day and making French toast………… Continue reading
Yep, NZ Bread.
I can hear you non NZer’s going ‘what’ ??????? What is Rewena ?
It is yeasty beasty people, a NZ bread.
We call it Maori bread or Paraoa bread.
It is made with a starter like sourdough or an Italian Biga but it is made out of Potatoes and flour………..My uncles used to make it and they used to make fried bread too but I can’t remember if the fried bread was made from the rewena, I think not, I can remember a very sticky dough in the fry pan……….. and I will do that one another day.
Rewena has an almost sour tang to it because there is a fermentation period, similar to sour dough.I have heard of people keeping it like a sourdough starter but I am not 100% sure about this, I would have thought it would go rotten!! Now 2 of the recipes below have a touch of yeast and one is yeast free.
SO WHAT ARE WE AIMING FOR???
- Rewena Bread
My recipe is an old family one so I am unable to share it but there is two very good recipes below that will give you similar if not exact results:) Sorry, I can share the bread, the process and the photo’s but not the recipe as its not mine to give!! As I have said in prior posts, Dean Brettschneider, a NZ baker also makes one and his recipe is in his book “Global Baker”.
http://www.kaitime.co.nz/index.php/recipes/desertsabreads/150-paraoa-parai–rewena-bread (Yeast free)
LETS LOOK ATHE PHOTOS!! Gorgeous!! and the taste……..
Start with this!!
Ready for first rise.
Ready for last rise…
Ready to eat!!
One more for luck
And you know what I am going to say now!!!
Enjoy, Enjoy, Enjoy!!or as we say in NZ , SWEET AS!!
Will start hunting down the fry bread recipe:)
Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).
So delish, I have to show you straight away before making you wait till the end. Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today 🙂
My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.
So let’s get Yeasty beasty.
Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:
Scrummy Karisik and Karsarli (cheese) Pide:
Makes 8 Pide.
For the Pide you need:
- 3 cups of strong bread flour or all-purpose(if no strong).
- 1/4 cup vegetable oil.
- 1 egg beaten.
- 1 cup milk warmed.
- 2 tsp sugar.
- 3 tsp dried yeast.
- Pinch of salt.
- 1 egg beaten for egg wash.
Pide dough ready to go into hot water cupboard (please note, this is double the recipe!!)
For the filling you need:
- 350g lamb mince.
- 3tsp garlic.
- 2 chillies (medium heat)
- 1 tsp sweet paprika.
- 2 tsp cumin.
- salt and pepper.
- 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
- 2 tomatos diced.
- 1 capsicum.
- 1 red onion (but white is ok).
- 4 slices bacon cut up or sausage cut up.
- Warm milk and stir in sugar until dissolved and stir in yeast.
- Cover and place in hot water cupboard until creamy ,usually 20 mins.
- Place dry ingredients in a bowl and stir through.
- Mix egg and oil together and stir into yeast mix when ready.
- Slowly pour into dry ingredients and form a dough.
- Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
- Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.
- Place lamb mince in hot fry pan.
- Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
- Stir mince. Make sure you separate the mince so it’s not all clumpy.
- You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
- Add in cumin and sweet paprika and stir lightly.
- Add salt and pepper to taste.
- While this is cooking, dice tomato and capsicum and place in a little bowl and put to side.
- Cut up bacon into small pieces.
- When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.
Dough risen and ready to chop!
- Remove dough from warm place and turn dough out on floured area.
- Cut dough into 8-9 pieces
Dough ready to roll out
- Roll out to oval-shaped dough. Not too thin, but not too thick.
Ready to Fill!!
- Place dough on tray with baking paper on it.
- Pre heat oven to 220 Celsius.
- Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
- Roll the edges in so it resembles a boat (see below)
- You can also do bacon and cheese fillings.
- You can do what ever filling you like. A spicy beef or chilli chicken would be nice too 🙂 You are only limited by your imagination or what you think tastes great!!
Ready to cook , just needs egg wash
- Give a brush of the edges with the egg wash.
- Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!
Enjoy, enjoy and enjoy.
Some special treats coming up this week.
A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.
Lots to do and look forward too……………..Mmmmmmm warm brioche…
Thanks to i love lucca tours and http://www.ilovelucca.co.nz/2012/04/running-i-forgot-to-say/ and http://www.ilovelucca.co.nz/about-me/recipes/ for the recipe which i adapted 🙂
Si, si, si per favore!! I have to say these little beauties (in general) are gorgeous and so easy to make . The ones in Venezia are sublime, especially the ones with the pastry creme in them. Heavenly. I have seen other variations throughout Italy but i didn’t take much notice at the time:( They were selling something similar at night in Siena at the odd stall around the city. Not at Palio time, in winter…….
So this my Frittelle friends, is what we are aiming for!!
Assorted Frittelle mmmmmm
Lets get Yeasty!!
- 4 cups of flour, I used strong bread
- 1/2 cup of castor sugar
- ½ tsp salt
- 2 eggs
- 1 & 3/4 cup milk
- 2 Tbsp dried yeast
- 6-8 cups oil for frying err preferably NOT fat.
- 1 jar Nutella err, not quite as large as this one in my photo!!
- 2 tsp cinnamon for garnishing
- 1 cup castor sugar for garnishing
A big Beasty!!
- In a bowl warm half the milk, add in the sugar to warmed milk until dissolved
- Stir in the yeast.
- Leave in warm place until creamy/frothy.
- Place all dry ingredients in a bowl, flour and salt.
- Stir the eggs and half of the milk together and add it to the flour mixture a little at a time.
- Add the yeasty mixture to the flour mixture and stir until all the ingredients are combined.
- The dough will be wet and sticky. Don’t be alarmed!!
- Cover the bowl with a tea towel and let rise for about 5 hours when it should have doubled in size.
Pour that Oil in!!
On the matter of oil, my husband and I have often debated getting a mini fryer. He says no, we would put on 5-10 kgs in a VERY short time and sadly i think it is true but then when i make something like this, doughnuts, beignets or deep-fried ice cream balls, then we have this huge pot of oil (which i will filter) which will be on the stove for a while until its used. When I cook, i like to use olive oil but sadly the cost of filling a pot with olive oil would make the cost of the frittelle astronomical! The kids use the oil and make chips a few times (but that for them is LABOUR intensive) and i will slowly chip away at it but i do wonder, ” mini fryer”? Would be easier and i could just pop it in the cupboard. Hmmm, more pondering maybe?
Back to the dough:
- Prepare the sugar and cinnamon mix on a large plate.
- When the dough is ready, stir it again. It should be sticky. If it’s not, add a little more milk.
- In a heavy pot for frying, heat the oil . I don’t have a thermometer but i usually test the heat by putting a wee piece of raw food in it. My granddad used to spit in the oil!!
- Spoon the dough batter into the oil. I used a tablespoon but the original recipe used an ice cream scoop. Not plastic obviously!!
- Fry until the frittelle are cooked through, about 5 minutes. I like to turn them over with tongs. They brown pretty quickly. Don’t overcrowd your pot as they will take longer to cook .
- Remove the frittelle with a slotted spoon and place on a plate covered with paper towels to drain.
- Once drained, quickly roll them in the sugar.
- Poke a hole in the frittelle and fill a pastry bag fitted with a tip with Nutella and pipe Nutella into each frittelle.
- Best eaten when warm.
- Don’t forget the most important thing!! Enjoy, enjoy and enjoy!!
Almost all gone
filled with Nutella
P.S : You can easily insert other delights into these, white chocolate, milk chocolate, jam, pastry creme, cream, moro bars err perhaps not cream, the list is endless……..But things that hold shape and have some heat resistant are probably better. My son seemed to think jelly lollies would be nice!! I don’t think so…………You could, if you were really adventurous, make it a savoury recipe but that we will look at another day 🙂
Frittelle how i love thee!!
Recipe adapted from Luscious Lucca Blog @ i love Lucca tours http://www.ilovelucca.co.nz/about-me/recipes/ which was originally adapted from http://foodloversodyssey.typepad.com/my_weblog/2012/02/nutella-filled-venetian-frittelle-world-nutella-day-carnival.html