Bread Sticks (Grissini)

Edited from Source : https://www.thekitchn.com/how-to-make-grissini-cooking-lessons-from-

the-kitchn-191541 accessed July 2018

Ingredients
½ cup whole wheat flour
¾ cup warm water
1 tsp honey
1 package (1 scant tablespoon) active-dry yeast
1½ cups all-purpose flour
3 tbsp good extra-virgin olive oil
1 ½ tsp salt
Oil for the bowl

¾
Optional additions:
Sesame seeds; poppy seeds; chopped thyme, sage, or rosemary; sea salt or flavored salt; coarse
ground black pepper

1. In the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir
with a wooden spoon to combine and let sit for 10 minutes. The mixture should be foamy and
show some liveliness.
2. Add the all-purpose flour, olive oil, and salt. Mix until combined, and knead until the dough
is smooth and shiny. Transfer it to a small bowl. Drizzle a tiny amount of olive oil over the
dough and roll it around until it has been coated. Cover and let sit undisturbed doubled in
bulk.
3. Preheat the oven and prep the baking sheets. When the dough is ready, preheat your oven to
425°F and line 2 or 3 baking sheets with parchment paper.
4. Divide dough (optional). to make several different varieties of grissini from a single batch,
punch the dough down and divide into portions. (plain, rosemary and black sesame seed
grissini)
5. Shape the dough. For plain grissini, shape the dough into a rough, flat rectangle. Slice a
finger-sized piece from the long length of the rectangle with a sharp knife or a bench
scrapper. Roll it into a long, irregularly shaped snake and place on the baking sheet. Continue
with the remaining dough, placing the dough snakes about 1/2" apart.
6. Add flavor to the grissini (optional.) To add herbs, knead about 1/2 to 1 teaspoon of finely
chopped fresh herbs into the dough and roll into snakes, as above. To add seeds, make the
snakes as above. Measure out a couple of tablespoons of seeds and coax them into a long,
thin line- as long as your snakes but fatter. Lay your snake over the seeds and press gently to
make the seeds adhere. Place snakes on the baking sheet. Pick up one end and twist several
times to create a swirl. Let the grissini rise until puffed. Let the grissini rest for a few minutes

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 before baking, so they puff up a bit, about 15 minutes. Bake the grissini. Place the baking
sheets with grissini into the oven and bake for 10 to 15 minutes. At 5 minutes, rotate the pans
and check their progress. Take them out when they are golden brown.
7. Cool and store. Carefully move the grissini to a cooling rack to cool. Once they are cool,
store them in an airtight container (for up to 2 to 3 days) until ready to serve.
8. Recipe Notes: If you want to add coarse salt or flavored salts to the outside of your grissini,
decrease the salt by 1/2 teaspoon while making the dough.

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June 2018
 Souffle Milanaise

Recipe translated and edited from source: http://www.geniuskitchen.com/recipe/souffle-

milanaise-cold-lemon-souffle-336251 accessed July 2018

½ ounce gelatin sheets

2 lemons
4 eggs, separated
8oz caster sugar
½ pint whipping cream or ½ pint double cream or ½ pint non-fat non-dairy creamer

1. Prepare a souffle dish (or individual dishes or glasses) by tying a wide strip of oiled
greaseproof paper around the outside top edge with string so that it extends about 1-1½
inches above the top of the dish.
2. Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice
into a bowl. Add the zest, egg yolks and sugar to the lemon juice and whisk over a pan of hot
water until the mixture thickens and turns a very light colour.
3. Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and
remove from heat. Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites.
4. Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream, then
repeat with the egg whites.
5. Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and
into the paper collar; chill in the fridge to set.
6. When ready to serve, remove the paper collars and decorate the sides with green chopped
almonds or pistachios.

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