{"id":13391,"date":"2016-07-22T09:30:02","date_gmt":"2016-07-22T07:30:02","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=13391"},"modified":"2016-07-21T22:22:05","modified_gmt":"2016-07-21T20:22:05","slug":"avocado-salmon-homemade-bagels-with-orange-scent","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/avocado-salmon-homemade-bagels-with-orange-scent\/","title":{"rendered":"AVOCADO &#038; SALMON HOMEMADE BAGELS WITH ORANGE SCENT"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">I love my bagel\u2019s recipe so much that, in my delirium, I\u2019m certain they also like me. If you say bagels = you mean University. The California Bakery (a lovely place to eat in Milan) should &#8211; at least \u2013 dedicate me a plaque because I think I&#8217;ve actually eaten at dozens. \u00a0<\/span><span style=\"font-weight: 400;\">The golden age<\/span><span style=\"font-weight: 400;\">\u00a0of late-night cramming to study, parties, exams and happiness is\u00a0<\/span><span style=\"font-weight: 400;\">long gone<\/span><span style=\"font-weight: 400;\"> and so I had to do something to remedy my withdrawal symptoms. I<\/span><span style=\"font-weight: 400;\">f you want something done it\u2019s better to do it yourself<\/span><span style=\"font-weight: 400;\">, so after several failures I found the perfect recipe and I want to give you, as a little present.<\/p>\n<p><\/span><\/p>\n<h5><span style=\"font-weight: 400;\">Ingredients (for 10 bagels)<\/span><\/h5>\n<p><span style=\"font-weight: 400;\">Bagels:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">500 grams of all purpose flour <\/span><\/li>\n<li><span style=\"font-weight: 400;\">10 grams of salt <\/span><\/li>\n<li><span style=\"font-weight: 400;\">20 grams of sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">5 grams of fresh yeast<\/span><\/li>\n<li><span style=\"font-weight: 400;\">240 mL of water<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 whole egg<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 egg yolk for brushing + 1 teaspoon of chestnut honey<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Poppy seeds, sesame seeds q.s.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">My favorite stuffing:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Avocado<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Smoked salmon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cherry tomatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cream cheese<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">An impromptu sauce (put few teaspoons on the bread before stuffing):<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">5 tablespoons extra virgin olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The juice of half an orange<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A tip of a teaspoon of mustard<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A pinch of orange zest<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A pinch of salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Paprika q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pepper as needed<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cumin seeds q.s.<\/span><\/li>\n<\/ul>\n<p><strong><strong>\u00a0<\/strong><\/strong><\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong> <em>Stitches, Shawn Mendes<\/em><\/span><\/p>\n<h5><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13380\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1.jpg\" alt=\"Bagel\" width=\"850\" height=\"1319\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1-193x300.jpg 193w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1-659x1024.jpg 659w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1-330x512.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1-690x1070.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_1-373x580.jpg 373w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/h5>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">I anticipate that by reading the passages you will want to desist from preparing them. Don\u2019t do it, it\u2019s easier to do than to be written, I promise you.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The first step is mixing together flour, salt and sugar in a large bowl. In another bowl pour the water and blend the yeast, then add the lightly beaten egg and stir. Now you can combine the dry ingredients and the wet ones, so stir well until the mixture is free of lumps.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now you just need to rest the dough: cover with a tea towel and leave in the oven for 30 minutes. After this time knead it again sharply until the dough does not &#8220;pull&#8221; or anyway until you don\u2019t feel any resistance to your hand. Therefore return it to rest for a further hour after which deflate the dough with the fist. Now sprinkle the pastry with the flour and form a sausage, divide it in 10 equal pieces. Form 10 balls and then create a sort of donut. Put the newly created bagels on a baking sheet and let rest for 15 minutes. Meanwhile, put lightly salted water to a boil in a large pot and, once the resting time is over, cook bagels 2-3 minutes per side. Transfer the bagels on baking sheet and brush them with beaten egg yolk with honey, sprinkle with your favourite seeds and pour into the pan a glass of water. Bake in preheated oven at 220 \u00b0 C for 15-20 minutes, or until golden brown (keep an eye on it). Let cool, and so you can stuff them as you want, they are excellent in both sweet and salt version &#8211; and even alone.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Sweet Inspirations:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Hazelnut and chocolate cream, ricotta cheese, caramelized orange, pistachios<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Fresh mascarpone cheese, salted caramel (you can find the recipe <a href=\"http:\/\/test.theeatculture.com\/en\/salty-toffee-caramel\/\" target=\"_blank\">here<\/a><\/span><span style=\"font-weight: 400;\">), peach marmalade, chopped fresh basil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cream cheese, cinnamon, caramel apple with lemon juice and muscovado sugar<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Savory inspirations:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Speck, Taleggio cheese, cream cheese, walnuts, arugula<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Grilled chicken sliced, lettuce, tomatoes, mayonnaise<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ham, mozzarella cheese, fresh spinach<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Burrata cheese, grilled eggplant, sun-dried tomatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">San Daniele ham, Parmigiano Reggiano, few drops of honey, pear slices<\/span><\/li>\n<\/ul>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13382\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4.jpg\" alt=\"Bagel_4\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_4-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13384\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3.jpg\" alt=\"Bagel_3\" width=\"850\" height=\"1255\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3-203x300.jpg 203w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3-693x1024.jpg 693w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3-330x487.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3-690x1018.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/07\/Bagel_3-392x580.jpg 392w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 Immagini The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love my bagel\u2019s recipe so much that, in my delirium, I\u2019m certain they also like me. If you say bagels = you mean&#8230;<\/p>\n","protected":false},"author":213,"featured_media":13387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1199,993],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13391"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=13391"}],"version-history":[{"count":3,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13391\/revisions"}],"predecessor-version":[{"id":13394,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13391\/revisions\/13394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/13387"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=13391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=13391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=13391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}