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BIBIMBAP

Daring Cooks
July 2014

Hello Daring Cooks! I'm Renata of “Testado, Provado & Aprovado”. I'm Brazilian but I have recently spent more than 5 years in South Korea, a lovely country with very nice people. Though it takes time to get used to such different customs, especially when it comes to food, I have to admit that now that I'm back to Brazil I miss some of the most popular Korean dishes. One of these dishes is Bibimbap, which happens to be very much appreciated by the foreigners who visit the country. For this reason, I would like to share with you a recipe, among so many variations, of this delicious dish, and challenge you to make your own! It can be easily adapted to your taste, dietary restrictions, and availability of ingredients.

CINNAMON ROLLS

Daring Bakers
June 2014

Hi, guys! This is Shelley, from C Mom Cook. I know I'm usually behind the scenes these days, but this month I'm super excited to be challenging all of you to make one of my favorite treats. Cinnamon rolls. I mean, who doesn't remember those sinfully delicious mall cinnamon buns, slathered in ooey-gooey icing?
Over time, I have made many different varieties of cinnamon buns, and let me tell you, they are the perfect medium for experimentation. The fun this month will be in seeing how many different “cinnamon rolls” we can come up with. I, personally, have made more varieties than I can count, with yeasted doughs, biscuit doughs and flavored doughs, and have used fillings ranging from traditional cinnamon sugar to s'mores to just about every fruit I ever have in the kitchen. When it comes to sweet, rolled buns – the sky is the limit! I've even seen savory varieties that looked amazing!
So don't let the title “cinnamon roll” fool you. There are so many flavor possibilities at every single stage of these tasty treats – the dough, the filling and even the icing. I can't wait to see where this takes us!

HAGGIS

Daring Cooks
June 2014

Hello everyone! Another Ruth here, and to avoid any confusion with our fantastic curator whom I share the name with, I’ll refer to myself as Makey-Cakey Ruth! Greetings to you all from sunny Scotland (well, the sun is indeed shining as I write this, however unfortunately it’s still only 8°C/50°F…). I’ve been a member of the Daring Kitchen since September 2009, and try to participate as often as the general chaos of family life and work allows.

Since I’m Scottish, I thought it was only right that I challenge everyone to make the most quintessentially Scottish dish there is: haggis. (Insert collective groan of horror here). Really, honestly, don’t be scared - this is the Daring Cooks’ Challenge after all, so think of it as an opportunity to get as daring as you like.

PAO DE QUEIJO

Daring Bakers
May 2014

Hi, I'm Renata and I blog at "Testado, Provado & Aprovado!". I've been a member of The Daring Kitchen since April 2010. I have learned so much and I enjoy it immensely, so I'm honored to host this month's challenge! Hope you all enjoy it, too.
I'm Brazilian, so I decided to bring to you a recipe that is very popular in my country and is adored by almost everyone who tries it. I am personally addicted to it Wink It is not sweet as most DB's challenges, but turning it into a sweet treat is a cinch! Please welcome Brazilians' beloved "PÃO DE QUEIJO"!

MAFTOUL

Daring Cooks
May 2014

Hello everyone Smile My name is Sawsan and it is my pleasure to host this month's daring cooks challenge. A year ago I hosted my first challenge, at the time, I chose cheese making because it is a wonderful skill to add to your repertoire. This time around I wanted to choose a challenge that represents my own heritage. Something Palestinian, something fun and tasty, something challenging but worth the trouble.
You may have come across the terms couscous, Moghrabiah or Maftoul. They may seem like tongue twisters at first but they are actually three variants of hand-rolled pasta that are versatile and tasty. What sets maftoul apart from couscous or moghrabieh is the size of the pasta granules. Couscous has the smallest granules (about 1 mm ( in diameter) while moghrabiah has the largest (about the size of chickpeas). Maftoul is middle ground between the two.) Maftoul's hand rolled tiny pasta pearls are 2-3 mm in diameter and they are made out of a mixture of whole wheat and all-purpose (plain) flour rolled around a center of bulgur which gives it a nutty earthy note that is unique and a slightly deeper color. Couscous on the other hand is made out of pure white flour and it is rolled around a center of semolina giving it a lighter color and a more neutral taste.
For this challenge we will be making maftoul (also known as Palestinian couscous) from scratch.

EASTER BREADS

Daring Bakers
April 2014

I’m Wolf of Wolf’s Den and I’ve been a Daring Baker since 2008. Since Easter is in late April in the US this year, I thought it would be fitting to do an Easter related Challenge, so, Easter Breads is what I have come up with.

Nearly every country around the world has a traditional Easter bread and every one is different in some way. I’ve given you two different bread recipes as a starting point- one from my family’s lineage, Italian, and one from my husband’s family lineage, German. They are very different and for the most part, more cake-like than bread-like. I know we have Daring Bakers from around the world and what I’d really like to see is YOUR country’s take on an Easter bread.

PATHIRI

Daring Cooks
April 2014

G’day! By way of introduction, my name is Joanne; I am American (New York) born and bred, now an Aussie who has called Australia home since 1997. My blog is called What’s On The List and I celebrated my 1 year blog anniversary on the 25th of December last year --- Christmas Day!

As a PASSIONATE and ENTHUSIASTIC Home Cook, I try and inspire one recipe and one event at a time! My blog is “for fun”, but I LOVE learning more about food, ingredients and techniques; nothing gives me greater pleasure than sharing with like minded fun-filled food people such as The Daring Kitchen’s Cooks and Bakers.

NOUGAT

Daring Bakers
March 2014

Hi! I’m Rebecca from BakeNQuilt, a member of the Daring Bakers since 2011. I’m excited to be hosting this month! I’ve been a baker for as long as I can remember but I also love the challenge of making candy so that’s what I’ve chosen for you this month, a candy I’m especially fond of called Nougat.

A friend of mine who often makes it for Passover first introduced me to nougat. I had never had it before and had only heard about the soft and fluffy kind of nougat that shows up inside candy bars. This nougat was completely different – chewy and filled with nuts and dried fruits. It's addictive stuff! Since then, I’ve been on a quest to make it myself.

DRESSING IT UP!

Daring Cooks
March 2014

What do you think of when you hear the word “salad?”

For many, the salads we grew up with consisted of iceberg lettuce, sliced cucumber, some tomatoes and maybe some carrots. All of that was drowned in some sort of dressing from a bottle or jar. That is fine, I guess, but not very imaginative.
For this month we chose to challenge you to go beyond the dressings in a jar .We are inviting you to dive into the vast and wonderful world of homemade salad dressings.
Making your own salad dressings may sound intimidating at first but believe me it can be nearly as fast as reaching for and shaking that bottle of over-priced, preservative and additive loaded salad dressing. Homemade salad dressings are also cheaper, healthier and the taste is phenomenally better than anything you can buy.

BEAUTIFUL BREAD

Daring Bakers
February 2014

Hello everyone. My name is Sawsan and my blog is “chef in disguise”. It is my pleasure and honor to be your host for this month.

Like many of you, I have a deep passion for baking. One of my favorite baking projects is to make bread from scratch. I find it very comforting, almost therapeutic. Watching yeast bubble with excitement as it gets ready to help you make bread magic. Kneading the dough and feeling it transform under your finger tips from a lumpy mess into a silky smooth ball. Watching the dough rise, you can’t help but smile when your child asks you with worry in her eyes “Mum, is it going to explode?” Punching the dough down and then forming it into whatever shape you want... it is all up to you and your imagination.

For this month’s challenge I chose to take bread making a step further. Not only are we going to make bread from scratch but we are going to form it into beautiful forms. I can assure you that you will feel proud of yourself when you take them out of the oven; at least that is what I felt.

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