Tag: korean garlic cheese

How to make No-Knead Cheese Bread
This no-knead cheese bread is a great bread recipe. A bread with a perfect crust, with an elastic and chewy texture, wrapped with aromas of cheese and a touch of garlic, perfect for the cold season.

Home Cooking Adventure
Ingredients
4 cups (500g) all purpose flour/bread flour
1 tsp (5g) salt
1/2 tsp (2g) garlic powder
1 cup (100g) cheddar cheese, grated
1 1/2 cups (360 ml) water
3g fresh yeast (or 1/4 tsp active dry yeast)
flour for dusting
corn flour for dusting
Extra cheese for the top, optional

1. In a large bowl mix flour with salt, garlic powder and grated cheese.
2. Dissolve the fresh yeast in 1/4 cup (60ml) water and add to the flour mixture. Add the rest of 1 1/4 cup (300ml) water and mix just until combined.
3. Cover the bowl with plastic wrap. Let it rest for 16-18 hours at room temperature.
4. On a floured surface shape the dough into a ball using a dough scraper as the dough is really sticky to the touch. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let the dough rise for another 2 hours.
5. Turn the oven to 470F (240C) and add a 9 inch (23cm) round cast iron pot inside without the lid. Leave it in the oven for about 30 minutes.
6. Remove the cast iron pot from the oven, turn the dough into the pan, add some grated cheese on top if desired and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.

July 14, 2021
How to make Cherry and Cream Cheese Crepes
Simple crepe recipe with vanilla cream cheese and topped with homemade cherry sauce, . The recipe is very easy, you only need a few ingredients to prepare the crepe and the options for filling are endless.

Home Cooking Adventure
Ingredient
Makes about 12-15 crepes
crepes
2 eggs
2 tablespoons (30g) sugar
1/4 teaspoon (1g) salt
1 teaspoon (5g) vanilla extract
1 cup (240ml) milk
1 3/4 cup (220g) all-purpose flour
3 tablespoons (40g) oil
1 cup (240ml) carbonated mineral water
Cherry Sauce
25 oz (700g) fresh cherries
2/3 cup (135g) sugar
1/4 cup (60ml) water
2 tablespoons (30ml) lemon juice
Cream cheese filling
Cream cheese 14 oz (400g), room temperature
1/2 cup (60g) powdered sugar
2 teaspoons (10g) vanilla extract

1. Prepare the cherry sauce. Chop the cherries and place in a small sauce pan. Add sugar, water and lime juice and bring to a
simmer, stirring occasionally. Simmer until mixture thickens, about 20 – 30 minutes. Remove from heat and allow to cool completely before use. This sauce can also be made a day or two in advance to save time. Refrigerate before use.
2. Prepare crepes. In a large bowl, mix eggs with sugar, vanilla extract, and salt. Stir in the milk, stir in the flour and mix well. Add oil and mineral water and beat until smooth.
3. Heat a non-stick pan over medium heat. Sprinkle with a teaspoon of vegetable oil or butter. Drizzle a small ladle of batter into the center of the pan and with a circular motion, spread the dough over the sides of the pan.
4. Cook crepes until the bottom is lightly browned. Flip the other side and cook until lightly browned. Repeat with remaining dough.
5. Prepare the cream cheese filling. Mix cream cheese with powdered sugar and vanilla in a bowl until combined.
6. Fill crepes with cream cheese filling, fold and drizzle cherry sauce on top.

June 30, 2021
How to make Cream Cheese Marbled Brownies
La recette des macarons au chocolat gras et gras garnis de fromage à la crème tourbillonnant pour un goût irrésistible

Home Cooking Adventure
Ingredients
Makes about 15 servings
Brownie Batter
2/3 cup (150g) butter
7 oz (200g) semisweet chocolate
2/3 cup (135g) sugar
4 eggs
1/4 cup (50ml) espresso
1 tsp (5g) vanilla extract
1/2 tsp (2g) almond extract
3 tbsp (24g) unsweetened cocoa powder
1 cup (125g) flour
1 tsp (4g) baking powder
1/4 tsp (2g) salt
Cream Cheese Mixture
12 oz (350g) cream cheese, room temperature
1/3 cup (65g) sugar
1 egg
zest from one orange
3 tbsp (45ml) orange juice
1. Preheat the oven to 350 F (180C). Grease and line a 9×13 inch (24×35 cm) baking pan with parchment paper.
2. Prepare the cream cheese: Mix the cream cheese until smooth. Mix in the sugar, orange zest and orange juice. Incorporate the egg and set aside until ready to use.
3. In a bowl whisk in the flour, cocoa powder, baking powder and salt.
4. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove from heat and whisk in sugar.
5. Add eggs one at a time and mix well until incorporated. Add espresso coffee, almond extract and vanilla extract.
6. Gradually incorporate flour mixture until well combined.
7. Pour chocolate batter into the prepared pan and spread evenly. Reserve about ¾ cup to use later to create swirls.
8. Spread the cream cheese mixture over the top.
9. Spoon the remained ¾ cup chocolate batter over the cream cheese and using a knife create swirls.
10. Bake for 25-30 minutes until set. Let it cool completely on a cooling rack,cover and refrigerate for several hours or overnight.
11. Cut in squares using a hot knife.

June 17, 2021
how to make Garlic Cheese Bombs
An easy and quick way to make Garlic Cheese Bombs made from scratch. They are soft and flaky.. and the rich cheese inside is worth the effort. Perfect for the holidays, this recipe can be a great appetizer for this special time of year.

Home Cooking Adventure
Ingredients
Makes 18 cheese bombs
2 cups (250g) flour
1 tbsp (15g) sugar
1 1/2 tsp garlic powder
1/4 tsp salt
2 1/2 tsp (10g) baking powder
5 tbsp (70g) cold unsalted butter, cut into small cubes
3/4 cup (200g) cold buttermilk
For Filling
5 oz (140g) Mozzarella
For brushing the tops
2 tbsp (30g) butter
1/4 tsp salt
1 tsp fresh parsley, chopped
1 clove garlic, minced
1.Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
2.In a medium-large bowl whisk together flour, sugar, salt, baking powder and garlic powder. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
3. Incorporate the cold buttermilk and knead gently to bring it together. Refrigerate the dough for 10 minutes.
4. Meanwhile cut the Mozzarella in 18 pieces.
5. Dust the working surface with flour and roll the dough into a 12×15 inch (30x40cm) rectangle. Cut in 18 pieces.
6. Place a piece of cheese in the middle of each piece of dough and wrap the dough around the cheese making sure the edges are well sealed. Roll in your hands to form a ball and place in the prepared baking sheet.
7. Bake for about 15-18 minutes until golden brown.
8. While they bake, prepare the butter mixture. Melt the butter into a small sauce pan, add garlic, parsley and salt and cook for 1 minute. Remove from heat. Brush the tops of the cheese bombs with butter mixture and serve hot.

June 14, 2021