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Challenge Recipes

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.

SPANAKOPITA

Daring Cooks
February 2014

Hello this is Audax Artifex. I have been a member of the Daring Kitchen since 2008. I enjoy the excitement each month of discovering the new challenge. Recently I have changed careers (I'm now an exercise therapist for people with depression and the super-obese), so I haven't had much time to do the challenges of late but I hope this will change once the new business is running smoothly. Also I love to write books about science and I'm working on a book about the “flow of time”.

I'm excited about this challenge. I was given a new “authentic” recipe for spanakopita (spinach pie); my old spanakopita recipe was great, it was very popular (see this link) but this month's Greek recipe is fabulous and my friends agree after tasting it.

TREE CAKE (BAUMKUCHEN)

Daring Bakers
January 2014

Hello! My name is Francijn and I'm from the Netherlands, my blog is "Koken in de Brouwerij".

When, in 2008, I became a member of the Daring Bakers, I decided that one day I would challenge you all to make spekkoek. Spekkoek is a Dutch-Indonesian layered cake with traditional spices like clove, mace and anise.

ARANCINE

Daring Cooks
January 2014

Hello everyone! I am Manu from Manu’s Menu and have been a member of the Daring Kitchen since 2011. I love this community and when Shelley and Ruth asked me if I could step in with a challenge for January, I did not even have to think about it. It’s been an emotional roller coaster these last few weeks and it still feels surreal to be writing a challenge for the Daring Cooks' without Lis. It feels surreal and hard, but at the same time right, as I know Lis would have wanted this community to keep going. I know many of you understand what I mean. I would like to dedicate this challenge to Lis: you are and will always be terribly missed!

Even though I have been living in Australia for 7 years, I was born and brought up in Milan (Italy) by Sicilian parents and my blog is all about authentic Italian home cooking. I cook a lot of Sicilian food at home, I would actually say that I cook mostly Sicilian food, as that’s what I have grown up eating. I love it: it is hearty and tasty! So, today, I would like to challenge all of you to cook a Sicilian street food classic: Arancine (also known as Arancini in the Eastern area of Sicily). The recipes I will share with you are my family’s recipes. This is the way my father’s grandmother used to make arancine for the whole family. My dad learnt from her and I from him… and today I am honored to pass these recipes onto all of you! I think they are amongst the “oldest family recipes” I have! So, ready to start?

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