August 5, 2012

Kakaós csiga („cocoa snail”)

This is a Hungarian delicacy made of yeast raised dough filled with cocoa. I translated its name word by word - „kakaós csiga” means „cocoa snail” - because I couldn’t find any appropriate English equivalent. :)

Ingredients

Dough

  • 500 g wheat flour
  • 250 g butter or margarine
  • 300 ml milk
  • 30 g yeast
  • 2 egg yolks
  • 50 g powdered sugar
  • pinch of salt

Filling

  • 80-100 g cocoa powder
  • 100-150 g sugar
  • 50 g butter or margarine 

In a bowl, dissolve the yeast in slightly warm milk with the half of the sugar, let it rest for 5-8 minutes. Combine the flour, remaining sugar and salt. Add the yeast mixture, oil and egg yolks. Mix them together and knead it until smooth. Cover the bowl and leave the dough to rise. Preheat the oven to 180-200 C. When it has risen put it on the pastry board and roll it out until it is 0,5 cm thick. Melt the butter or margarine in a small pan, add cocoa powder and sugar, mix it together and spread this mixture on the dough. Roll the dough with the filling inside then cut into slices. (I made bigger ones). Put the slices on a greased baking tray and bake them for about 15-20 minutes until the snails are golden brown. 

Post & recipe by: http://peregrinefalconwanders.tumblr.com 

July 7, 2012

Egg-less Chocolate Cookie Dough Brownie Biscuits

These biscuits are adapted from a Brownie Roll-Out Cookie Recipe. However I have named these adaptations ‘Egg-less Chocolate Cookie Dough Brownie Biscuits' becauseI was just planning on following the recipe to the dot until I realized I didn't have any eggs. So they are egg-less. Because of this it meant the dough tastes amazing and can be eaten raw as cookie dough without the danger of eating raw egg. So I figured I could bake them until the edges are firm but the center is still yummy & cookie doughy. I took them to a meet up with friends and everyone complimented them and were surprised when I told them they didn't contain eggs. 

Egg-less Chocolate Cookie Dough Brownie Biscuits Recipe:

  • 1 lb, 8oz self raising flour
  • 1/4 teaspoon salt
  • 3 tbsp mixed spice
  • 1/2 teaspoon baking powder
  • 8 oz butter
  • 12 oz sugar
  • 1 tbsp apple sauce
  • 1 tsp vanilla extract
  • 3 oz unsweetened cocoa

Preheat oven to 180C. In a bowl mix flour, salt, cocoa,mixed spice,sugar and baking powder in bowl and set aside. Melt butter and mix with apple sauce and vanilla. Gradually add to flour mixture, and mix until smooth. Wrap in cling film and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a greaseproof paper lined baking tray for 8 to 11 minutes until the edges are just firm and the centers are still raw (cookie dough). Serve warm with ice cream.

Recipe adapted from: http://smittenkitchen.com/2008/04/brownie-roll-out-cookies/

Adapted by: http://postmehome.tumblr.com/

Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

July 1, 2012

Chocolate Swirl Buns

Me and one of my friends had a go at baking chocolate swirl buns. They didn’t turn out very pretty looking but they tasted so so good!

Recipe can be found at:http://smittenkitchen.com/2012/06/chocolate-swirl-buns/

Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post By:http://postmehome.tumblr.com/

June 26, 2012

Stir Fry Pizza

Basically there was some leftover pizza dough and leftover stir fried vegetables in the fridge so I made pizza for my family.

Stir Fry Pizza Recipe:

  • A fist sized ball of pizza dough
  • 3oz beansprouts
  • 2 carrots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 5 mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 sliced of free range precooked beef or ham, cut into small pieces (optional)
  • cheddar cheese (optional)
  • soy sauce
  • 1 pepper, sliced
  • 1/2 tsp paprika
  • 1/2 tsp curry powder
  • 2 tbsp tomato passata

Preheat the oven to 180C. Heat oil in a pan and add the onion and garlic. Cook until the onion is soft. Add the soy sauce and stir. Add the rest of the vegatables, paprika and curry powder. Stir fry until cooked. Role out the pizza dough and put into a greased tray. Cover with the tomato passata. Then cover with the stir fry and beef/ham. Sprinkle with grated cheese and cook for 15 - 20 minutes. 

Serve with salad.

Recipe by:http://postmehome.tumblr.com/

Photographs by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by: http://postmehome.tumblr.com/

June 15, 2012
Mixed Seed Loaf Recipe: (makes two loaves)
8oz strong white bread flour
4oz wholemeal bread flour
2 tsp honey
1 tsp malt extract
1 tbsp sesame seeds
1 tbsp pumpkin seeds
3 tsp sunflower seeds
2 tbsp milk
1 tbsp active dry yeast
warm water
1/2 tsp salt
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. 
Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by: http://postmehome.tumblr.com/

Mixed Seed Loaf Recipe: (makes two loaves)

  • 8oz strong white bread flour
  • 4oz wholemeal bread flour
  • 2 tsp honey
  • 1 tsp malt extract
  • 1 tbsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 3 tsp sunflower seeds
  • 2 tbsp milk
  • 1 tbsp active dry yeast
  • warm water
  • 1/2 tsp salt
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. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by: http://postmehome.tumblr.com/

June 6, 2012
Us Russians are a simple people, food needs longevity as well as a dollop of sour cream. Here’s a recipe I found that is pretty damn close to that of my mother for “pelmeni” - I’m fairly sure that it is traditionally a Siberian dish, but I like to think us Eastern European types have enough in common to quit the food feuds that our babushkas, bhabshas and aunts stir.Anyway, here’s the awesome recipe!DOUGH: 
3 c flour
warm boiled water
3 eggs
1 tsp salt (amount may vary to taste)
1 tsp sugar (optional)
 FILLING: 
500 g beef
500 g pork
1 onion
1/2 c beef broth
1 tsp salt
seasoning to taste
DOUGH METHOD: Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time. The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes. FILLING METHOD:to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely. Add seasonings to taste. Now you are ready for the fun part. FOLDING FUNTIMES!:
To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin, approximately 1/32 of an inch, and look translucent. While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. To make the process go faster, you can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.This recipe was sourced from: RusCuisine

Us Russians are a simple people, food needs longevity as well as a dollop of sour cream. Here’s a recipe I found that is pretty damn close to that of my mother for “pelmeni” - I’m fairly sure that it is traditionally a Siberian dish, but I like to think us Eastern European types have enough in common to quit the food feuds that our babushkas, bhabshas and aunts stir.

Anyway, here’s the awesome recipe!

DOUGH:

  • 3 c flour
  • warm boiled water
  • 3 eggs
  • 1 tsp salt (amount may vary to taste)
  • 1 tsp sugar (optional)

FILLING:

  • 500 g beef
  • 500 g pork
  • 1 onion
  • 1/2 c beef broth
  • 1 tsp salt
  • seasoning to taste

DOUGH METHOD:

Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time. The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.

FILLING METHOD:

to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely. Add seasonings to taste. Now you are ready for the fun part.

FOLDING FUNTIMES!:

To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin, approximately 1/32 of an inch, and look translucent. While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.

Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. To make the process go faster, you can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.

To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.

This recipe was sourced from: RusCuisine

May 17, 2012

Leek and Potato Pie with Wholemeal Pastry

Serves approx 3 people.

For the filling:

  • two medium potatos, boiled
  • 1 leek, sliced
  • 1 wine glass of white wine
  • 2 wine glasses of water
  • salt & pepper
  • 2 tsp soy sauce
  • 1/2 tsp dried basil
  • 2 tsp butter
  • flour
  • milk
  • two cloves of garlic, finely chopped
  • pinch of nutmeg

Heat a little oil in a frying pan and fry the garlic until it begins to brown. Add the leek and fry for 5 minutes. Add the wine and season with salt, pepper,soy sauce & basil. Leave to simmer until all the wine has evaporated, then add the water. Leave to simmer until the water evaporates. Whilst you are waiting for this to happen, heat the butter in a saucepan until it melts. Then add flour a teaspoon at a time whilst stiring, add flour until the flour and butter lumps together. Then slowly add milk whilst stiring to create a thick sauce, then stir in the nutmeg. I havn’t put amounts for flour and milk because its best to judge amounts by eye when making a roux. Also if you want to add cheese to the pie, its best to add the cheese into the roux when its on the heat so the cheese melts into it. Set this sauce aside until the leeks are cooked. Once the leeks are cooked, take them off the heat. Slice the potato into cubes and stir them into the leeks. Then stir the roux into the leek and potato mix. Pour this into a pie dish.

For the pastry:

  • 2oz wholemeal flour
  • 2oz self raising flour
  • 2oz butter, cut into small cubes
  • pinch of salt
  • 1/2 tsp yeast
  • 1/2 tsp lemon juice
  • 2 - 3 tbsp water

Weigh the flours and place in a bowl with the salt. Rub in the butter but make sure to leave in a few lumps. Mix in the yeast and lemon juice. Add water until it forms a dough. Leave in the fridge for a minimum of 20 minutes before use. Roll out and cover the pie dish with the pastry.

Bake the pie at 180C for 20 minutes until golden brown, serve with green salad.

Recipe by: http://postmehome.tumblr.com/

Photographs by: http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by: http://postmehome.tumblr.com/