SESAME-CRUSTED FETA WITH BLACK LIME HONEY SYRUP

Posted in Appetizers, Breakfast & Brunch by sallybr

This recipe has Ottolenghi written all over, as it should because he created it. Available online clicking here. It was my first time using black lime powder, an ingredient I recently showcased in In My Kitchen.

SESAME-CRUSTED FETA WITH BLACK LIME HONEY SYRUP
(slightly modified from Ottolenghi)

serves 2

for the cheese:
1 block of Greek feta (360g), cut into 4 triangles
35g rice flour
1 large egg, well beaten
100g mixed black and white sesame seeds, lightly toasted
olive oil spray

for the honey syrup:
120g honey
1 tsp ground black lime
juice of 1 lemon

Line a small, shallow baking dish with parchment paper. Pat dry the feta pieces, then dip each piece in the flour, gently shaking off the excess. Coat in the egg, followed by the sesame seeds,
making sure the feta pieces are completely coated. Transfer each piece to your prepared dish and refrigerate for 2 hours.

Heat the oven to 425 or use an air-fryer. Spray the coated feta pieces with the oil and bake from cold, for 18 minutes, very gently flipping the pieces over halfway, or until golden and warmed.
.
While the feta is baking, put the honey and black lime into a small saucepan on a medium-high heat. Once it starts to bubble, turn the heat to medium and cook, stirring occasionally, until it turns a deep amber caramel, about 5 minutes. Take off the heat and stir in the lemon juice. Set aside to cool for 5 minutes.

When the feta triangles are ready, pour the lemon syrup directly over the feta in the baking
dish and serve.

ENJOY!

to print the recipe, click here

Comments: It is really important to cool the feta triangles in the fridge, they need to be absolutely firm before baking or they will be too soft and melt too quickly. The honey syrup: you will make more than you need, but it is hard to scale it down, so just keep it in the fridge, and I am sure you will find plenty of ways to use it. You can also make more triangles, like in the original recipe from Ottolenghi’s website. Even when cool to almost room temperature these feta concoctions are tasty, with a very complex mixture of flavors. A lovely simple appetizer or brunch item.

I don’t think the honey should be reduced for more than five minutes, because it might get a little bitter. But that might also depend on the kind of honey you start with. I used an all-natural raw honey from a farm in Kansas.

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4Jul2026

HAPPY 4TH OF JULY!

Posted in Breads by sallybr

I’ve baked quite a few 4th of July inspired goodies in the past couple of weeks, but the only new recipe is the one I share today. Quite excited about this sourdough, not for the design, which is quite simple and easy, but for the formula: 2 egg yolks were added to the dough right at the beginning stage. I follow the bulk fermentation by removing a small amount of dough to a glass vial, and was amazed at the way it rose like a rocket. It doubled in size in 5 hours, which is definitely a first for me. Normally it takes 7 to 8 hours to get to that point.

DOUBLE-EGG YOLK SOURDOUGH BREAD
(from The Bewitching Kitchen)

475g white bread flour
25g spelt flour
70g sourdough starter at 80% hydration (you can use 100% if you prefer)
350g water
10g salt
2 egg yolks

for rubbing on surface:
red yeast powder (I used this product)
to paint:
blue luster powder + vodka
star shape cut from parchment or regular paper

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oiled bowl and do a bulk fermentation with 4 to 5 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. The inclusion of egg yolks will considerably speed up the process.

Once bulk fermentation is over, shape the dough as a boule and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, place the piece of paper shaped as a star on top of the shaped dough, wetting it just lightly to make it glue to the surface. Sprinkle red yeast powder all over, rubbing it gently. Remove the paper, and paint that area with blue luster powder. Score with a sharp razor blade in any pattern you like.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The dough is particularly smooth and nice to work with. I still cannot quite get over how much faster it rose during bulk fermentation. The temperature in our house does not change much during the year, thanks to air-conditioning and a bread proofing box for the winter months. The crumb has a slightly yellow hint, and the taste is a tad richer than your regular sourdough bread. I really liked it a lot, and so did the husband. If you are into sourdough baking, consider playing with this recipe.

I was ready to re-paint the bread once it was out of the oven, but much to my delight, the luster powder kept its intensity throughout the baking process! How cool is that?

I close this post with a few more bakes made to celebrate the 4th. Crinkle Sugar Cookies, Chocolate-Covered Oreos, Decorated Sugar Cookies and Red Velvet Cupcakes.

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1Jul2026

IN MY KITCHEN, SUMMER 2026

Posted in In My Kitchen by sallybr

In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October. If you are a food blogger, consider taking part of this fun event. It is a chance to share those little things you bought or received as gifts and that make your life in the kitchen easier.

Starting with gifts….

From Monique, my friend and volunteer of all things homeless and meals-on-wheels, a set of kitchen cloths that celebrate the loves of my life, Dalmatians! My heart flipped, thank YOU, Monique!

In our kitchen…

Black lime powder, something I had about online, and decided I had to bring home to play with. Stay tuned for my first recipe using it, if all goes according to plan, should be the next post in the blog. Available here. You can use it anytime and anywhere you want a sharp citric taste without adding any liquid.

In our kitchen…

A huge pizza peel, which we bought after visiting my stepson in San Diego. He and his wife make pizza often, and I was in love with their peel, so I ordered one for us. Pretty big and very efficient! This brand is truly the best.

In our kitchen…

I splurged. Bought this super cool set of bamboo steamer + steamer pan. I want to learn and make Chinese dumplings and steamed bao, as part of the expansion of my horizons after retirement, and I firmly believe you need the right tools for the job. So that’s that. I got mine on eBay, but it is not available anymore, so I found the exact same product on Evil Empire, in case you are interested (click here).

In our kitchen…

If you love Nutella, but hate the potential harm that industry causes to the environment, here is an alternative for you that is equally delicious, but environmentally-friendly: SOOM Sesame Spread. You might be able to find it in stores such as Whole Foods and Marshall’s, but of course, it is “there” too (click here).

.
In our kitchen…

Shiitake mushroom powder, a great product to add to sauces, stir-fries, meatballs, for that added funky-umami flavor that can be quite pleasing to the palate. Available here.

In our kitchen…

A blend of grains and seeds sold by King Arthur Flour (click here). I’ve been adding it to sourdough, in my basic formula of 500g total flour, adding about 25g of this product. It does not affect the texture and I love the taste, slightly richer than a plain sourdough bread.

In our kitchen…

Little sugar decorations I bought for cookies a couple of months ago, but had a few leftover. They came in handy to celebrate the beginning of the World Cup of Soccer with chocolate-covered pretzels… Available here.

In our kitchen….

These are low-carb lupin flakes that can do the job of bread crumbs. I don’t follow a particularly strict low-carb approach, but often will search for ways to reduce them without compromising taste. I was intrigued by this product and very recently bough it, but have not tried it yet. Stay tuned I am just worried that there will be some after taste, but the reviews online seem quite stellar. We shall see…

In our kitchen…

Something new to me, just like vanilla paste can substitute for vanilla extract, this is a lemon version. Very good, I’ve used it in cookies and buttercream. Highly recommend it, I think Nielsen-Massey is the only company that makes it, I love their stuff.

But now, it is time to get our furry friends to bark hello, they have been anxiously waiting, so without further ado, let’s go over their shenanigans.

Life has been pretty awesome, now that our humans are retired… they hang out with us more often, take us for longer walks, and even golfing is back in our routine…

Prince is a model golfing companion, but unfortunately the same cannot be said about his sister. She often runs wild after squirrels, bunny rabbits, birds, loose leaves blown by the wind, and the eventual lonely golfer trying to practice putting. We only take them when the golf course is closed, but she manages to generate chaos no matter what.

What if I give you kisses????

Well, I guess it is impossible not to forgive her, who can stay mad at that sweet face?
Even if sometimes she chooses the goofy path?

Star really gets a pass on a lot of naughtiness that girl… She defaced a poor pig that used to squeak when gently squeezed, turning him into a horror freaky creature, silenced for eternity.

And what was the consequence of this act of unparalleled brutality?

Full disclosure: Phil went on a shopping expedition to find the exact same piggy,
because “she needs a new one”.

Prince wants to know what does he get for being such a good boy?

Well, he gets to be the Official Kitchen Helper!

He is also the official golf-watching-TV-companion for Phil, and will sit and watch the longest of games like the very best buddy…

But maybe better than all that? They both get Homemade Puppacinos!

What can we say? Life has been good at The Kingdom of Tatarrax, even if Star gets into heavy tantrum mode when she finishes her chewy way ahead of her brother (sigh). Not sure where she gets the Drama Queen personality….

She is also expert at catching food mid-air, something Mr Picky Eater Prince does only reluctantly.

We are indeed very different,
but here’s is how our life is going to be….