Food Blog Food is a blog set up in May 2012 by Siobhan Fedden. It focuses on recipes and food photography from around the world, bringing in members from England, America and Hungary and now has a total of five members. It is not about having an expensive webpage or the best food photography (though we do try), it's about bringing together people and sharing the food we love. Food Blog Food was recently featured in VIE Magazine. We are always looking out for new members and recipes from around the world so feel free to contact us if you would like to become a part of Food Blog Food.
1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast (2 1/4 teaspoons) 3 ounces unsalted butter, melted 2 1/2 teaspoons sea salt 4 1/2 to 5 cups all-purpose flour 2/3 cups baking soda 1 whole egg, beaten with 1 tablespoon cold water Coarse sea salt
1. To make the pretzels: combine the water, sugar, yeast, and melted butter in a bowl. Let sit for 5 minutes.
2. Add the salt and flour to the mixture and stir and the knead together until the dough is smooth and begins to pull away from the side of the bowl. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands until the dough is soft.
3. Place the dough back in the down and cover with a tea towel in a warm spot until the dough doubles in size. This will take about 1 hour.
4. Preheat the oven to 425 degrees F.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Bring a saucepan half full of water to a boil. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
6. Remove pretzels from oven and let cool on a wire baking rack.
In Hungary this patisserie product is called Dobos cake, because its creator was József Dobos, chef, grocer and journalist, who never actually owned a patisserie. He created this cake which became instant success.
500 g plain flour
300 g margarine
2 whole eggs
200 g icing sugar
100 ml milk
½ sachet baking powder
For the cream
¾ litre milk
350 g sugar
100 g plain flour
3 tsp chocolate powder
250 g butter
1 sachet vanilla sugar
Mix the flour with the margarine until the whole lot resembles breadcrumbs, then add the icing sugar and the baking powder. Mix in the milk and the eggs and knead. Divide the mixture into 6 tiny loaves. Roll out each loaf to the size of your baking tray and bake at the bottom of the tray or on a baking sheet with no edges. Bake the cake until it has a nice pale colour. (You can also bake them on the bottom of a round spring-form). Allow the sheets to cool down and fill them with cream.
To make the cream, mix the milk, flour, chocolate and vanilla sugar and cook until the mixture is nice and thick, then let it cool. Whisk the butter with the icing sugar and gradually add the cooled thick mixture, then mix thoroughly. Cover the top of your cake too. On the top of the cake goes a caramel glaze. To make this, caramelize 150 g sugar in a pan, then pour it onto a greased plate and let it cool. Cut into as many slices as you wish, but draw the lines in the caramel topping with a knife while the caramel is still unset. Place the caramel slices on the top of the cake.
Ok, so I haven’t posted in a while due to the fact my DSLR is broken and recipes are just not the same without photographs. In fact, even if a recipe consists of foods I love it is unlikely I will make it if there is no photograph accompanying it. But I do not want you to miss out on the recipes, that unless I post them soon I will forget the exact amounts of things because I rarely follow recipes myself as I prefer to make things up. So ive decided to dig through my stores of old photos to find some that more or less match the recipes im posting until I can get a new dslr.
Spinach, Tuna And Potato Bake.
two handfuls of spinach
1/4 tin tuna
a knob of butter
1 tbsp flour
1/2 glass milk (I used skimmed but it doesn’t matter which sort is used)
1/2 tsp ground cumin
1 tsp paprika
salt & pepper to taste
1/2 tsp garam malsala
1 clove garlic
Boil the potatoes. Put the butter in a pan, once melted, stir in the flour. Then add the milk and keep stirring until it forms a thick sauce. Add the garlic and stir for a minute (if the sauce becomes very thick and starts to stick to the pan, add a little bit more milk). Add the spinach, tuna and spices. Once the spinach is cooked through, take off the heat. Layer into a baking dish with the potato. Bake for 15 - 20 minutes at 180C.
1-2 pounds plum (can be substituted with any fruit you like)
First of all, grease and flour a bigger baking tray and divide the eggs. Beat the egg whites until stiff. In a bowl, mix the butter, sugar, lemon juice and egg yolks together until it is creamy. Stir in flour and baking soda and lastly carefully add the stiff egg whites. Pour into prepared tray. Dust with cinnamon and place the plum slices on top. Bake at 170C for 40 minutes.
Ever since I made this Raspberry And Ricotta Cake (http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/r/raspberry_and_ricotta_cake.html) I keep getting asked again and again to make it. And each time I make it I adapt it because I never seem to have all the right ingredients to make it and have no idea why they think adding mixed peel is a good idea (I use flaked almonds instead if I have any). Its not the prettiest cake but its so yummy. I even think I like the egg-less cake part more than the version with eggs even though I only made it egg-less because I had no eggs in the fridge.
Egg-less Raspberry Apple Ricotta Cake Recipe:
125g unsalted butter, at room temperature
125g caster sugar
3 tbsp apple sauce
185g self raising flour
1 tsp baking powder
4 tsp honey
zest of 1 lemon
2 tsp vanilla extract
Cream the butter and sugar in a bowl until fluffy and smooth. Add 1/2 tbsp apple sauce and 1 tsp vanilla essence & mix well. Sift in the flour and baking powder and stir to combine. Turn the dough onto a lightly floured surface, bring together into a smooth round, and divide in two. Wrap each half in clingfilm and chill for 30 minutes.
Preheat the oven to 180˚C, gas mark 4. In a bowl, beat together the ricotta, honey, vanilla and lemon zest and the rest of the apple sauce. Lightly grease a 20cm loose-bottomed cake tin or a deep baking tray. Roll out each half of the dough to fit the base of the tin. Press one round into the tin and scatter the raspberries on top, leaving a 1cm border around the edge. Spoon the ricotta mixture over the raspberries, then place the other round of dough on top and press the edges together.
Pogácsa is a Hungarian delicious, easy-to-make savoury treat. The original recipe calls for ‘túró’, but I replaced it with cottage cheese because I think it is available in several countries not like túró. Let’s see what we need:
250g cottage cheese with whey removed (it is important to remove the whey!)
250g white wheat flour
pinch of salt
½ tsp baking powder
1 egg for brushing the scones
Combine and knead the ingredients thoroughly. Roll out the dough ½ inch thick on a floured surface. Cut out the scones with the smallest biscuit cutter you have. Place the scones on a baking tray covered with greaseproof paper and brush them with egg. Bake at 180 °C until light golden brown.
In a bowl add the yeast and 1 tbsp warm water. Leave for 10 minutes. Mix together the dry ingredients in the bowl. Add the honey, malt extract and milk. Stir. Add warm water to the dry ingredients until the dough comes together. Kneed the dough for 10 minutes. Split the dough in half and then place each half into bread loaf tins. Leave to rise for an hour. Heat the oven to 180C. Bake the loaves until golden.