CONVIVIAL

This month we offered a Generous Box to a non-profit organization who’s located a few steps away from our workshop: Convivial takes care of refugees throughout their journey, from their settlement to their social and professional integration in Belgium. Convivial is also raising awareness of the reality of the refugees in our modern world.

 

Christmas tree sale

Silex focuses on leisure, social life and friendship for people with disabilities by creating artistic workshops, cultural visits, walks, holidays and sports.

Each year Silex organizes a sale of Christmas trees to ensure a significant part of their financing.

HOUSE OF WELLNESS

Generous Box offered at the “House of Wellbeing” in Charleroi. An initiative led by volunteers who work to make the journey of people with cancer less painful by offering them wellness care, creative activities and nutritional advice.
Whatever the amount you send, all donations are welcome.
Donations should be sent to BE10 0000 0000 0404
Structured communication : 192/0760/00047

http://maisonmieuxetre.be/

GREAT TASTE AWARD

PAIRI DAIZA

Golden Epicure 2017

SESAME BREAD

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.
  • 50g of sesame seeds + 20g for the decoration

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and the 50g sesame seeds into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover the surface with the remaining sesame seeds
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

Fig BREAD

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.
  • 70g of dried figs cut into small pieces

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and figs into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough h
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

APRICOT BREAD

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of dried apricots cut into small pieces
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and apricots into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

OLIVE bread

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of olives cut into small pieces
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and olives into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

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