Small Homemade Walnut Breads

I have a bread machine but for walnut bread, I use my hands :-) Indeed, I actually prepare individual portions because it is so convenient and so cute when I have family or friends over! Using the same recipe I'm going to share with you, you can make Fig and Walnut bread, for an even more fancy homemade bread. Ready? Go!


For 4 small walnut breads
Preparation time: 10 minutes + 1h20 to let rise
Baking time: 20 minutes
Difficulty: **

Ingredients:
- 160g / 1 cup and 1 big tablespoon all purpose flour
- 1 teaspoon liquid honey
- 1 teaspoon olive oil
- 10 cl / 3/8 cup (a little bit more than 1/3) warm water
- 1 teaspoon bread yeast (machine bread yeast works wonderfully)
- 1 teaspoon salt
- 3/4 figs cut into small squares (optional)

Pour the liquids in a large bowl (water, oil, honey). Add the flour and make a small whole in the center and add the yeast. Close the whole with some of the flour and add the salt on the side (the yeast should not come in contact with the salt).

Knead with your hands for at least 5 minutes. If the dough looks dry, add a little bit of water or in the contrary, if the dough is sticky, add a little bit of flour.
At the very end, add the walnuts (and the fig pieces if you are using some).

Leave the ball of dough in the bowl, cover with film paper and let rise in a warm place for 1 hour.

Then place the dough on a clean and lightly floured surface. Cut it into 4 equal parts and shape your small breads (round, oval...). Then place the breads on a baking sheet covered with parchment paper and let rise again for about 20 minutes, covered with a clean towel.

Preheat your oven at 350°F / 180°C. Bake the breads for 10 minutes first, then increase the heat to 410°F / 210°C and continue baking for 10 minutes.

Spiced Duck and Potato Soufflé: Stylish!

You can plan on cooking Duck for Valentine's Day this year, it 's very simple and it's original. I suggest that you serve it with a light Potato Soufflé: simple and memorable!! The flavors of both dishes marry well together and you'll surprise your partner with the secret ingredient used in the Soufflé.... sssshhhh.


Serves 2
Preparation: 5 minutes for the Duck + 1 hour marinating, 10 minutes for the Soufflé
Cooking time: 5 minutes for the Duck, 10 minutes for the Soufflé
Difficulty: *

Ingredients for the duck:
- 2 duck breasts (about 1 pound)
- 2 teaspoons honey
- 1 tablespoon olive oil
- salt and pepper
For the marinade:
- juice of 1/2 lime
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground 5-spices
- 1/4 teaspoon cayenne pepper

Ingredients for the Potato Soufflé:
- 1/2 cup mashed potatoes
- 1/2 tablespoon fennel seeds -this is the secret ingredient!-
- 1 egg
- salt and pepper

For the Duck:
Remove the skin off the duck breasts and cut each breast into 4 slices (not too thin).
Prepare the marinade: wisk together the lime juice and spices in a non-metallic dish and add some pepper. Coat the duck breast slices with the marinade, cover and refrigerate for 1 hour.
In a big frying pan, heat one tablespoon of olive oil. When hot, fry the duck breast slices for about 1 minute on each side.
Reduce the heat to low, add the honey and let cook for 2 to 3 additional minutes.
Serve immediately.

Prepare the Potato Soufflés (make sure they'll be ready at the same time as the duck - you can let the soufflés stand for about 5 minutes before serving):
Separate the egg white and the yolk.
Mix together the mashed potatoes, the fennel seeds and the egg yolk.
Add a pinch of salt to the egg white and beat until stiff.
Delicately mix the stiff egg white and the mashed potatoes.
Preheat your oven at 400°F / 200°C.
Fill in 2 small ramequins with the preparation and bake in the oven for about 10 minutes. Your soufflés will be fluffly and light.

Enjoy, and Happy Valentine's Day!!