Serviettenapkin Folding Tied In A Loose Knot Recipes

GARLIC TIE-THE-KNOTS

Steps:

• For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
• For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
• Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.

CARDAMOM KNOTS

Steps:

• Start by making the dough. Place the cubed butter in a small saucepan with the milk. Heat over a low heat until the cubes of butter have completely melted, then remove from the heat and set to one side to allow the mixture to cool for a few minutes.
• Place the flour in a large bowl, or the bowl of a stand mixer fitted with the dough-hook attachment, and add the yeast to one side of the bowl and the salt, sugar and cardamom to the other. If you put the salt directly on the yeast it may kill it, which will stop your dough from rising.
• Gradually pour the warm butter and milk into the bowl with the flour,mixing all the time, using your hands or the dough-hook attachment, until a sticky dough forms. You may not need to add all the milk mixture, or you might need to add a little more milk - you want to add just enough to make a sticky but not wet dough.
• Dust your worktop lightly with flour, tip the dough out on to it and knead it for 5-10 minutes (or knead using the dough hook on the stand mixer) until the dough is no longer sticky and has become smooth and elastic. Grease the bowl in which you mixed the dough with oil, place the dough back in the bowl, cover with a tea towel or cling film and leave to rise at room temperature for 1-3 hours or until doubled in size. You can leave the dough to prove in the fridge overnight if you want these for breakfast!
• While the dough is rising, combine the filling ingredients in a small bowl to make a thick paste. Line 2 baking trays with baking parchment.
• Tip the risen dough out of the bowl on to a worktop lightly dusted with flour and fold it in on itself a couple of times to knock out any large air pockets.
• Roll out the dough thinly to make a very large rectangle measuring roughly 50 x 30cm. Spread the cardamom filling mixture all over the dough, making sure it goes right to the edges.
• Fold one of the short ends over two-thirds of the dough, then fold the remaining third over - as if you are folding a letter or making puff pastry. You should have one neat rectangle consisting of three layers of dough, and all the filling should be enclosed inside.
• Use a sharp knife to cut the dough into 12 even strips. Taking one of the strips, stretch out and twist it a few times. Tie it into a loose knot, tucking the edges in. Place the knot on a lined baking tray and repeat with the remaining strips, arranging them on the tray and leaving a few centimeters between each. Leave for 45 minutes at room temperature to rise again.
• While the knots are proving, preheat the oven to 400°F/200°C/180°C fan/gas 6. Make the cardamom syrup by bringing the sugar, ground cardamom and 50ml of water to the boil in a small saucepan and letting it bubble for a few minutes, stirring occasionally, until the sugar has dissolved. Remove from the heat.
• Bake the buns for 15-20 minutes or until golden brown, then brush with the cardamom syrup as soon as they come out of the oven. Sprinkle with pearl sugar, if you wish, and serve warm.

SERVIETTE/NAPKIN FOLDING, TIED IN A LOOSE KNOT.

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Fold the North point of the diamond down to meet the South point of the diamond. You will now have a triangle shape that's pointing downwards.
• Take hold of the South points and start rolling them up towards the North point, stopping fractionally short of the crease at the top.
• Loop the right hand end over the left hand end, pull the right hand end though the resulting hole to form a loose knot.
• Don't pull the knot too tight, just enough to be pleasing and informal.

PARMESAN KNOTS

Steps:

• In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside. , Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets. , Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. , To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.

SERVIETTE/NAPKIN FOLDING, A NECK TIE FOR DAD...

Steps:

• Lay your serviette out flat before you in a diamond shape.
• Take your finger and place it half way between the West and South points, and about 1 inch toward the centre of the serviette. Next, Take the East point at bring it to the point where your finger is. Don't crease this fold (yet).
• Now take the West point of the serviette and bring it over to the East side so that both sides of this new diamons shape are even. Youmay have to adjust the first fold a little to get it looking good, once they are both ok, you can crease both the folds.
• You will have a very fat tie shape.
• Repeat the previous step again completely and you will have a smaller tie shape in front of you now.
• Take the top third of the tie (the narrowest bit) and fold it under and over itself horizontally (the end tip should be tucked undernieth) and the top should now look like the knot of a formal neck tie.
• Place on a plate and surprise the men in your life!

SERVIETTE/NAPKIN FOLDING, TIED IN A KNOT - VARIATION

Steps:

• Lay your serviette square out flat before you in a diamond shape.
• Take the point at "South" and roll it up as tightly as you can until you reach the "North" point. You should have before you a long narrow tube of material.
• Bend the ends (the East and West points)together as if you were making a knot, but instead of doing so, make a loop around the circle and then pass the East point into the centre of the circle to secure it. The West point can either be taken into the circle from the other side to secure or it can be carefully tucked into one of the diagonal folds of the centre circle.
• In the very centre of the circle the North point will either tuck under neatly or it will point up a little (this depends entirely on the size and firmness of your serviettes).
• Arrange so that the circle sits neatly.