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#Glocalbakeryfood (a dessert trip)

Aug 21, 2014



A collaborative food project among woman-friends coming from different countries around the globe and all sharing the love for baking :-)

  • #GloCalBakeryFood (a dessert-trip)
  • Chi pensa di trovarsi di fronte ad una classico raccolta di ricette rimarr deluso. Questa raccolta molto di pi, un viaggio.
  • Sono giunta allidea di sviluppare questo progetto attraverso un cammino durato anni. Se ripenso al primissimo momento in cui tutto ha avuto inizio, posso affermare con certezza che il primo passo lho mosso nella mia infanzia. Devo ringraziare infinitamente mia madre e la sua passione per la cucina. stata lei ad introdurmi amorevolmente ai segreti del mangiare italiano ed in particolare pugliese. In seguito, lentrare sempre pi spesso in contatto con culture diverse, ha sviluppato il mio interesse per altre cucine, per sapori nuovi e soprattutto autentici. Negli ultimi mesi le piacevoli chiacchierate virtuali con il mio amico newyorkese David L. Hawthorne, la cui moglie Dorothy era di origine italiana hanno apportato un nuovo sviluppo. Con David si parlato della necessit di creare valore facilmente, un valore che si possa raggiungere mediante lo scambio di informazioni e che sia reso immediato attraverso luso delle moderne tecnologie. Si cos sviluppato il concetto di GloCal Bakery: ricette di origine globale riprodotte a livello locale con risultati ottimali. Un concetto molto importante per me che vivendo a Dresda (Germania), lontana dalla mia terra, sento spesso la mancanza dei sapori e degli odori di casa, a me cos cari. Il mio destino lo stesso di tante altre donne che vivono lontano dalla propria terra e che ritrovano nelle ricette il legame con le proprie origini. Questo libro dedicato a tutte le donne che, come me, amano la buona cucina di casa, la diversit culturale o che vivono lontano da casa. Buon divertimento! Angela Incampo
  • Anyone who thinks being in front of a classic recipe collection will be disappointed. This collection is much more, it is a journey.
  • I came to the idea of developing this project through a process that lasted many years. When I think back to the very first moment when it all started, I can certainly say that it all started in my childhood. I infinitely thank my mother and her passion for cooking. She is the one who lovingly introduced me to the secrets of the Italian food and in particular of Puglia. In the years to follow, due to a constant contact with different cultures, I developed my interest for other cooking, especially for new flavours and authentic taste. In the recent months, then, the pleasant virtual chats with my friend David L. Hawthorne from New York, whose wife Dorothy was of Italian origin has brought a new development. With David we talked about the need to create value easily, a value that can be achieved through the exchange of information and is made immediately available through the use of information technologies. So it grew into the concept of "GloCal Bakery" i.e. recipes sourced global, reproduced locally with optimal results. A very important part of the concept for me, due to living in Dresden (Germany) and away from my motherland, I often miss the tastes and the smells of home, so dear to me. My destiny is the same of so many women who live far away from their land and that find in recipes the connection to their origins. This book is dedicated to all women who, like me, love good home cooking, cultural diversity or live away from "home. Enjoy it!! Angela Incampo
  • Amanda Stoel Netherlands
  • Frambozen - Chocolade cake (ik maak gebruik van cups, die zijn 0,25L). Ingredinten: 3 cup (walnoten (rauw en ongezouten) 1 cup medjool dadels (pit eruit halen!) 1 eetlepel kokosolie 250 ml frambozen (bevroren of vers) 2 eetlepels agave siroop 3 eetlepels extra vergine olijf olie 1 eetlepel cacao poeder (ongezoet) 1 eetlepel carobe poeder (wanneer je de smaak van carobe poeder niet bevalt kun je ook cacao poeder gebruiken) Nodig: Blender/mixer Kleine kookring (alleen voor het gemak, je kunt ook met de hand of andere vormen vorm geven) Om te beginnen, mix de walnoten, de dadels, de carobe poeder en de kokosolie. Verdeel het deeg in tween. Doe de ene helft in de kookring en stamp stevig aan, haal de ring eraf en daar is je bodem. Doe er vervolgens flink wat frambozen op (houdt er alleen een paar over voor garnering). Herhaal het proces met de andere helft deeg en zet die er boven op. Vervolgens doe je de cacao, de olijf olie en de agave siroop in de blender zodat er een chocolade saus ontstaat. Als het te stevig wordt kun je altijd wat meer agave toevoegen (of naar smaak). Giet die vervolgens over je taartje en garneer met frambozen. Smakelijk eten!
  • Raspberry - Chocolate cake Ingredients: 3 cup walnuts (unsalted and raw) 1 cup medjool dates (remove the pit) 1 tablespoon coconut oil 250 ml raspberries (frozen or fresh) 2 tbs agave syrup 3 tbs extra vergine olive oil 1 tbsp cacao powder (unsweetened) 1 tbsp carobe powder (if you dont like the flavour of carobe you can use unsweetened cacao powder as well) What you need: A blender and a cooking ring To start blend the walnuts, the coconut oil, the dates and the carobe powder together. Divide the mass in two and put the first half in the cooking ring, make sure it is pressed in well, this will be your cakes bottom. Add the raspberries (save some for garnish). Repeat the process with the cooking ring for the second half as well and put it on top of the raspberry layer. For your chocolate sauce you should blend the agave, the olive oil and the cacao powder together, if it is too thick, add some more agave. Poor it over your cake, decorate it with the remaining raspberries and enjoy!
  • Catherine Newnam France
  • Crpes Temps de prparation : 15 minutes Temps de cuisson : 30 minutes Ingrdients (pour 20 crpes): 500 g de farine 8 oeufs litre de lait litre deau 60 g de beurre fondu une pince de sel Si vous le voulez: Quelques gouttes deau de fleurs doranger ou quelques gouttes de rhum Zeste dorange ou de citron Recette Verser la farine dans un saladier et faire un puit au milieu. Ajouter les oeufs, un un. Ajouter lhuile et un peu de lait pour viter les grumeaux. Verser le reste du lait au fur et mesure. Ajouter le sel et le beurre, mlanger jusqu obtenir une pte lisse. Ajouter les ingrdients optionnels si dsir. Laisser reposer 1 heure. Graisser une pole et la faire chauffer feu chaud. Verser juste assez de pte pour recouvir le fond de la pole. Faire cuire la crpe pendant environ 2 minutes, jusqu ce que les bords deviennent dors. Utiliser une spatule pour retourner la crpe et faire cuire lautre ct. Cest prt! Bon apptit! Vous pouvez garnir votre crpe de confiture, marmelade, sucre et jus de citron ou, si vous voulez essayer les crpes sales, vous pouvez ajouter du jambon et du fromage, des poireaux cuits accompagns de bacon et de crme
  • Crpes Prep time: 15 minutes Cook time: 30 minutes Ingredients (for 20 crpes): 4 cups all-purpose flour (500 gr) 8 eggs 2 cups milk (1/2 litre) 2 cups water (1/2 litre) cup butter, melted (60 gr) 1 teaspoon salt Optional flavouring: A few drops of orange blossom water or a little rum Orange or lemon zest Recipe Put the flour in a mixing bowl. Make a well in the middle. Stir in the eggs one by one. Add the oil and a little milk to keep the batter free of lumps. Gradually stir in the rest of the milk. Add the salt and butter, beat until smooth. Add flavouring as desired. Let rest for an hour. Heat a lightly oiled pan over medium high heat. Pour just enough batter to coat the bottom of the pan. Cook the crpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Its ready! Bon apptit! You can garnish your crpe with jam, marmalade, sugar and lemon juice or, if you want to try savoury crpes, ham and cheese, cooked leeks, bacon and cream
  • Evangelia Ntalossi Greece
  • 180 50 . : 6 1 1/2 1 1/2 100 5 : 330 3 3 3 : 1/4 1/2 1 3 : . . . . . .
  • Milk Pie (Galatopita) Ingredients for creme: 1450 ml (about) milk 200 gr (about) flour 300 gr (about) sugar 5 eggs 100 gr fresh unsalted butter Ingredients for the phyllo dough: 330 gr of flour 3 tbs of olive oil 3 ts of salt 1 ts of vinegar Almost 120 ml cold water Also you will need: 1/2 cup of chopped almonds 3 tbs of sugar 1 ts of cinnamon powder Some more sugar Some more olive oil The creme: Heat the butter and add a spoonful flour. Mix well over low heat. Add the hot milk and continue stirring. Add sugar and stir until the cream is thick. Remove from heat and let it cool. Beat the eggs well and add to the cream and stir well.
  • : ---. 1/2 . , ' . . . ' . . ' . . -- ' . , , --. . . . . -. 2-3 .
  • The phyllo dough: Flour-olive oil-salt-vinegar. Slowly pour 1/2 cup of cold water. Make sure that the dough is soft, so be careful not to have too much water (or the dough will become really hard). Let the dough rest, then di