Fennel And Orange Scented Challah Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FENNEL AND ORANGE-SCENTED CHALLAH



Fennel and Orange-Scented Challah image

My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands.

Provided by Joan Nathan

Categories     breads

Time 1h

Yield 2 loaves

Number Of Ingredients 10

1 1/2 tablespoons (2 packages) active dry yeast
1 tablespoon plus 1/3 cup sugar
Grated zest from 2 large oranges plus 1/2 cup of the juice, strained
1/3 cup vegetable or canola oil
3 large eggs, plus 1 egg yolk
1 tablespoon salt
7 1/2 cups unbleached all-purpose flour, plus more as needed
1 tablespoon fennel seeds
2 teaspoons poppy seeds
2 teaspoons roasted sesame seeds

Steps:

  • In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
  • Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
  • Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
  • When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.
  • Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator.
  • If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.
  • Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 7 grams, TransFat 0 grams

SPRING SALAD WITH FENNEL AND ORANGE



Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories     Salad     Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

  • Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 5

1 (6 ounce) package DOLE® Tender Garden Blend
2 medium (blank)s oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 each pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

  • Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g

FENNEL AND ORANGE SALAD



Fennel and Orange Salad image

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Steps:

  • In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  • Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

ORANGE, FENNEL & ROCKET SALAD



Orange, fennel & rocket salad image

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

Provided by Jessica Simmons

Categories     Side dish

Time 10m

Number Of Ingredients 6

1 fennel bulb
2 large oranges
1 small red onion , thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

Steps:

  • Using a mandolin or a sharp knife, shred the fennel into thin slices.
  • Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
  • Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
  • To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ORANGE-BRAISED FENNEL



Orange-Braised Fennel image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
3 fennel bulbs, trimmed and each cut into 6 wedges
1/2 cup chicken stock
1/2 cup fresh orange juice
2 cloves garlic, chopped
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ROASTED FENNEL AND ORANGE SALAD



Roasted Fennel and Orange Salad image

Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great presentation.

Provided by DailyInspiration

Categories     Lemon

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

8 baby fennel bulbs
5 tablespoons olive oil
2 oranges
1 tablespoon lemon juice
1 red onion, halved and thinly sliced
3 1/2 ounces kalamata olives
2 tablespoons of fresh mint, roughly chopped
fresh flat-leaf parsley, roughly chopped

Steps:

  • Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
  • Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
  • Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.

Nutrition Facts : Calories 366.9, Fat 20.6, SaturatedFat 2.7, Sodium 429.4, Carbohydrate 46.5, Fiber 17.6, Sugar 7.4, Protein 7

FENNEL AND ORANGE-SCENTED CHALLAH



FENNEL AND ORANGE-SCENTED CHALLAH image

Categories     Bread     Bake     Hanukkah

Yield 1 loaf

Number Of Ingredients 10

1 ½ tablespoons (2 packages) active dry yeast
1 tablespoon plus 1/3 cup sugar
Grated zest from 2 large oranges plus 1/2 cup of the juice, strained
⅓ cup vegetable or canola oil
3 large eggs, plus 1 egg yolk
1 tablespoon salt
7 ½ cups unbleached all-purpose flour, plus more as needed
1 tablespoon fennel seeds
2 teaspoons poppy seeds
2 teaspoons roasted sesame seeds

Steps:

  • 1. In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water. 2. Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough. 3. Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight. 4. When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable. 5. Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator. 6. If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds. 7. Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.

More about "fennel and orange scented challah recipes"

FENNEL AND ORANGE SALAD | JAMIE OLIVER SALAD RECIPES
fennel-and-orange-salad-jamie-oliver-salad image
Using a speed peeler, shave the fennel, then place in a bowl of ice water. Toast the almonds in a dry frying pan, then crush in a pestle and mortar. Peel and very thinly slice the oranges, then arrange on a platter. Pick the mint leaves. Drain …
From jamieoliver.com


FENNEL RECIPES | ITALIAN SALAD RECIPES | MEDITERRANEAN …
fennel-recipes-italian-salad-recipes-mediterranean image
Working over a large bowl, cut between the membranes to release the segments. When you are done cutting the segments, squeeze the membranes to release any remaining juice into the bowl. To the oranges, add the fennel, red onion, …
From cookingnook.com


FENNEL, SHALLOT, AND ORANGE SALAD RECIPE -SUNSET …
fennel-shallot-and-orange-salad-recipe-sunset image
Directions. Step 1. 1. Trim fronds and stalks from fennel bulbs, setting aside several small fronds for garnish. Cut bulbs in half lengthwise, cut out core, and slice very thinly lengthwise on a handheld slicer. Slice shallot very thinly on …
From sunset.com


BRAISED FENNEL WITH ORANGE - RECIPE - FINECOOKING
braised-fennel-with-orange-recipe-finecooking image
Position a rack in the center of the oven and heat the oven to 325°F. Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 …
From finecooking.com


FENNEL AND ORANGE-SCENTED CHALLAH RECIPE | RECIPE
fennel-and-orange-scented-challah-recipe image
Dec 8, 2014 - My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your …
From pinterest.com


ROASTED FENNEL AND ORANGE SALAD RECIPE | GOOD FOOD
Place the segments in another bowl with the onion and olives. 3. In a small bowl, whisk together the lemon juice, reserved orange juice and remaining oil until emulsified. Season well. 4. Pour half the dressing over the salad, mix well and transfer to a serving dish. Top with the fennel, drizzle with the remaining dressing and scatter the ...
From goodfood.com.au


FENNEL AND ORANGE-SCENTED CHALLAH RECIPE - NYT COOKING
1½ tablespoons (2 packages) active dry yeast; 1 tablespoon plus ⅓ cup sugar; Grated zest from 2 large oranges plus ½ cup of the juice, strained; ⅓ cup vegetable or canola oil; 3 large eggs, plus 1 egg yolk; 1 tablespoon salt; 7½ cups unbleached all-purpose flour, plus more as needed; 1 tablespoon fennel seeds; 2 teaspoons poppy seeds; 2 teaspoons roasted sesame seeds
From linkingin.co


ROASTED FENNEL WITH ORANGE DRESSING RECIPE | CHATELAINE
Position rack in centre of oven, then preheat to 450F. Cut fennel bulb in half lengthwise, then cut each half into 8 wedges (about 1/2 in. thick), leaving cores intact and cutting any thicker ...
From chatelaine.com


FENNEL AND ORANGE SALAD: DREAMING OF THE BEACH - URBAN COTTAGE …
2020-05-11 How To Make This Recipe. Very thinly slice the fennel bulbs or shave them on a mandoline. Keep some of the fronds for a garnish. Put all ingredients into a large bowl, and gently mix. Plate and garnish with an extra grinding of pepper and the reserved fennel fronds.
From urbancottagelife.com


FENNEL AND ORANGE-SCENTED CHALLAH RECIPE | RECIPE | NYT …
Mar 13, 2016 - My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
From pinterest.ca


ORANGE JUICE CHALLAH RECIPE - CREATE THE MOST AMAZING DISHES
In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes. Step 2. Add oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined.
From recipeshappy.com


RECIPES FROM PETER FRITZ | CONGREGATION SOF MA'ARAV
2021-06-16 Fennel and Orange-Scented Challah Recipe Fennel and orange scented challah is a favorite of many members of the congregation. Because fennel and orange go so well together, I include some orange zest with some fresh orange juice in the dough for its scent and brightness. The added flavor and natural sweetness from the orange allows for a …
From sofmaarav.org


CELEBRATE HANUKKAH WITH HOMEMADE CHALLAH | THE SEATTLE TIMES
2014-12-15 2 teaspoons poppy seeds. 2 teaspoons roasted sesame seeds. 1. In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
From seattletimes.com


FENNEL AND ORANGE-SCENTED CHALLAH RECIPE | BLAIR | COPY ME THAT
Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
From copymethat.com


FENNEL AND ORANGE-SCENTED CHALLAH | EXPAT | COPY ME THAT
Fennel and Orange-Scented Challah. cooking.nytimes.com ExPat . loading... X. Ingredients. 1 ½ tablespoons (2 packages) active dry yeast; 1 tablespoon plus 1/3 cup sugar; Grated zest from 2 large oranges plus 1/2 cup of the juice, strained ; ⅓ cup vegetable or canola oil; 3 large eggs, plus 1 egg yolk; 1 tablespoon salt; 7 ½ cups unbleached all-purpose flour, plus more as needed; 1 ...
From copymethat.com


CHALLAH YOU BAKE YOURSELF IS WORTH IT - THE NEW YORK TIMES
2014-12-08 And because fennel and orange go so well together, I include a bit of orange zest with some fresh orange juice in the dough for its scent and brightness. The added flavor and natural sweetness ...
From nytimes.com


ITALIAN HANUKKAH | JOVINA COOKS
2014-12-15 Fennel and Orange­ Scented Challah . By Joan Nathan (New York Times) Ingredients. 1 ½ tablespoons (2 packages) active dry yeast; 1 tablespoon plus 1/3 cup sugar; Grated zest from 2 large oranges plus 1/2 cup of the juice, strained; 1/3 cup vegetable or canola oil; 3 large eggs, plus 1 egg yolk; 1 tablespoon salt
From jovinacooksitalian.com


FENNEL SEED BENEFITS BEST RECIPES
Here’s the nutrition for 1 cup (87 grams) of raw fennel bulb and 1 tablespoon (6 grams) of dried fennel seeds ( 1 ): As you can see, both fennel and fennel seeds are low in calories but provide many important nutrients.
From findrecipes.info


HOW TO USE FENNEL SEEDS - THIS HEALTHY TABLE
2020-09-08 Fennel seeds and ground fennel are so useful! Here are some of our favorite recipes with fennel seeds. Chinese Five Spice Blend. Tomato and Fennel Pickles. Pappa al Pomodoro. Fennel and Orange Scented Challah. Spicy Tomato Parmesan Stuffed Spaghetti Squash. Warm Potato Salad with Bacon and Fennel.
From thishealthytable.com


FENNEL-ORANGE RELISH RECIPE | MYRECIPES
Instructions Checklist. Step 1. Cut fennel bulb into 1/4-inch pieces, and place in a medium bowl. Add remaining ingredients, tossing gently to combine. Advertisement.
From myrecipes.com


FENNEL AND ORANGE SALAD RECIPE - BBC FOOD
Method. Cut off the tops of the fennel bulbs and slice thinly into rings. Place into a large bowl. Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. Add to the ...
From bbc.co.uk


4 INGREDIENT ITALIAN FENNEL AND ORANGE SALAD - WANDERCOOKS
2020-08-03 1. 2. 3. Pop your crispy fennel slices into a bowl and top with the juicy orange slivers. Pour in the olive oil and give everything a good stir. Sprinkle with sea salt and cracked black pepper to taste. (Optional: Garnish with fresh fennel leaves.) Serve immediately or …
From wandercooks.com


FENNEL AND ORANGE-SCENTED CHALLAH - MASTERCOOK
1 1/2 tablespoons (2 packages) active dry yeast; 1 tablespoon plus 1/3 cup sugar; Grated zest from 2 large oranges plus 1/2 cup of the juice, strained
From mastercook.com


FENNEL AND ORANGE SALAD RECIPE - YOUTUBE
Fennel and orange salad is a popular Sicilian recipe loved throughout Italy. Quickly put together, this delicious, refreshing vegetarian and vegan salad is n...
From youtube.com


EASY BRAISED FENNEL RECIPE WITH ORANGE - INSPIRED TASTE
Remove tough core by making two angled cuts. Then cut halves into 1/2-inch thick wedges. Season both sides with salt and pepper. Heat olive oil in a medium pot with lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side. Reduce heat to low, add orange zest, juice and the stock.
From inspiredtaste.net


FENNEL SEEDS RECIPES - NYT COOKING
Browse and save the best fennel seeds recipes on New York Times Cooking. X Search. Fennel Seeds Recipes . Porchetta-Spiced Roasted Potatoes Kay Chun. 40 minutes. Turkey Breast Roulade With Garlic and Rosemary Julia Moskin, Ina Garten. 3 hours. Hot and Numbing Stir-Fried New Potatoes J. Kenji López-Alt. 40 minutes. Pork and Fennel Sausage Rolls Melissa Clark, …
From cooking.nytimes.com


FENNEL AND ORANGES RECIPES - ALL INFORMATION ABOUT HEALTHY …
Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Bring to a boil, then cover and lower the heat to a simmer. 133 People Used More Info ››
From therecipes.info


COLLARD GREENS WITH FENNEL AND ORANGE BUTTER RECIPE
Step 1. Melt the butter in a large enameled cast-iron casserole. Add the fennel and orange zest and cook over moderately high heat, stirring frequently, until the …
From foodandwine.com


FENNEL ORANGE SALAD: SO REFRESHING! - SHE LOVES BISCOTTI
2020-02-06 Place the thinly sliced fennel in a large bowl. Add the orange segments followed by the citrus vinaigrette and toss gently together. Transfer salad to a serving platter. Top with 1 cup of pomegranate seeds and 3 tablespoons of toasted pine nuts. Garnish with fennel fronds (if desired) and serve.
From shelovesbiscotti.com


CHALLAH RECIPE NYT - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
great cooking.nytimes.com. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to …
From therecipes.info


FENNEL AND ORANGE SALAD RECIPE | DELICIOUS. MAGAZINE
Method. Slice the fennel bulb in half, then thinly slice each half into strips and put in a large salad bowl. Peel and segment 3 of the oranges (see tip) and add to the bowl. Roughly tear the radicchio into the bowl. In a small frying pan, toast the pine nuts for 2-3 minutes until very lightly golden over a low-medium heat, tossing often ...
From deliciousmagazine.co.uk


LA MARGUERITE - FENNEL AND ORANGE #CHALLAH- CAN IT GET... | FACEBOOK
See more of La Marguerite on Facebook. Log In. or
From facebook.com


LA MARGUERITE - ACCUEIL - FACEBOOK
2016-08-19 La Marguerite, Côte-Saint-Luc, Quebec. 1 408 mentions J’aime · 1 en parlent. La Marguerite is the premiere address in Kosher catering; satisfying your appetite in style for over three generations.
From fr-ca.facebook.com


FENNEL AND ORANGE-SCENTED CHALLAH - PLAIN.RECIPES
Directions. In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water. Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt.
From plain.recipes


Related Search