rain_and_snow: Image of a Victoriana style butterfly (old butterfly)
Inspired by mont_joye, (and the cheap good strawberries available months earlier than I'm used to) made jam this evening. 

600g strawberries
400g sugar
~80-100ml lime juice
1tsp jamsetta

I'm not used to needing to use extra pectin, but I wasn't getting a set at all. Worried it'll be too solid - will see tomorrow. 

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 Still in progress. 
After visiting Misty's Diner in Prahran a few months ago I've been thinking about trying to make buffalo wings myself. 

First attempt involved roasting the wings, which took around an hour on 200.
Sauce was based on a tablespoon of butter, 2 tablespoons each of Worcestershire sauce, and Tobasco sauce. Some vinegar (white, and apple cider), chili flakes, pepper, and paprika too. 
Not bad. Strong smell of vinegar. Not quite the same, though. And far too much butter, unless you're using it as a baste thing. Which is what we did the next time - covered the wings in the sauce after roasting them for around 15 minutes, and then roasting the rest of the 45 with the sauce on. Then the sauce on the table to give it extra flavour. This time the wings were nice and crispy. The drumsticks seemed to work particularly well, but there is less surface area for the meat to have the sauce and flavour. But the skin was really crispy. DECISIONS!






Mar. 14th, 2011 10:23 pm
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Two quiches, less than ten dollars. Around four serves each, but need to be piled with veggies. I always forget that the quiche is the protein, and needs other stuff too.

With the pastry, used puff, because that's what we had, and the shortcrust at the supermarket was 'vegetable oil', not butter. And I read vegetable oil as PALM OIL.

2 sheets pastry
300mL cream
4 eggs
300mL milk (and a little more)
2 carrots
2 small onions
4 short cut bacon rashers
~2 cups shredded cheese

Salad and/or veggies on the side

Preheat oven to 180oC
Dice onion, carrot, and bacon
Cook onion, and bacon in same pan, add carrot once onion is going translucent
Fork four eggs, cream, and milk.
Place pastry in pie dish
Put half the bacon mix in the pastry
Cover with half the cheese
Pour in half the egg mix
Bake for around 30 minutes - it should 'rise', and have a lovely golden brown top.
Serve with veggies.


Dec. 17th, 2010 11:07 am
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Waffles, slightly sweet. From Crystal Paine, in Tammy's Recipes.

4-6 servings

1 3/4 cups flour (used plain white so far, would like to try wholemeal)
2 tablespoons sugar
1 tablespoon baking powder (used about 1.25, makes for crispier and lighter waffles)
2 eggs (I separate and beat the whites first)
1 3/4 cups milk
1/2 cup oil or melted butter (urgh. This is just too much. Maybe 1/4 cup?)
1 teaspoon vanilla (really should get around to buying this.


1. Combine dry ingredients in large bowl.

2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.

3. Cook on pre-heated waffle iron until waffles are browned and test done.

I'm really not convinced by beating the whites, nor mixing the ingredients separately and then together. I forgot half the milk, so am sure I killed the whites, and then they weren't separate by the time I added the rest of the milk. Maybe because I was using a whisk I had less problems with lumps?

rain_and_snow: (dark side = cookies)
Tarte Tatin.

A number of sources, in particular http://www.famousfrenchdesserts.com/tarte-tatin-recipes.html

I used 4 apples and made 8 nice small slices for a standard pie dish. I did slightly more than one layer of apple, and I think two or three good layers would have made for more pie, and more awesome.

~80g butter
3tsp water
3/4 cup sugar (I had castor)

Butter base puff pastry. Indeed, I buy it frozen.

4 apples for 1 layer, so maybe 8 and 12 for 3 and 4 layers.
Apparently you're supposed to use Granny Smith, I don't eat them so don't have any going soft either. I had some royal gala and three golden delicious apples.
Citrus juice to keep the apple good while making caramel. Especially lime/lemon.

Peel, core, slice apples. Mush them in lime juice so they stay looking fresh. Make a pretty pattern on the base of the dish. Remember you'll be turning it upside-down, so while the bottom ought to be pretty, the top doesn't count.
Make caramel using the sugar and water. Boil hard until the colour turns golden, swirling the pan rather than stirring.
Remove from the heat and stir in the butter.
Make sure it's a good consistency (maybe add some more water and boil a little longer).
Put the pie on a heat-proof surface, and pour over the caramel.
Bake for ~40 minutes on ~180'C.
Defrost the pastry/roll it out on the bench.
Cover the pie, and bake a further 20 minutes. (Or whenever the pastry is cooked and golden)
Turn the pie onto a serving dish.

FFD says to serve with creme fraiche. This sounds nice, but I'm used to using it for savouries. I think I'd go with mascarpone, vanilla cream, or straight up thickened cream.

rain_and_snow: (Default)
We can use vinegar to kill the stinging weeds in the 'garden'. Huzzah! No need to support big evil parent of Roundup.
It's not selective, but I don't think there's anything there (other than the trees) we want to save.

Bündner Gerstensuppe

Finely chop all solid ingredients.
1 onion
1 seel
2-3 medium carrots
1-3 stalks celery
1/2 smallish celeriac (celery root)
2 medium potatoes
150g smoked speck/bacon. I used proscuitto. I dislike speck intensely.

1 bay leaf (don't be chopping this!)
100-150mL cream. I used 'thickened'.
knob of butter OR some olive oil. I see no need for both.
About 2 litres of chicken or vegetable stock.
100g pearl barley.
Ground salt and pepper

Seriously easy to make.
Chop everything.
Put into pot.

Or, broken down:
Heat butter/oil in pot, add onion and leek, cook gently for 10 minutes.
Add the carrots, celery, celeriac, bay leaf, and meat. Turn the heat up a bit. Cook, stirring occasionally, for another 10 minutes.
Add the stock, barley and potatoes. Simmer gently for an hour (or longer). Add water sometimes if it reduces too much. Stir occasionally.
Remove from heat, and add the cream.

I cooked these during the hour it was simmering.

Pesto muffins
Some proscuitto. I dunno. Four palms worth of slices?
2 cups flour
4 tsp baking powder ( I really need to figure how this is different to baking soda/bi-carb soda)
2 eggs
1 large cup milk.
100g cubed fetta cheese
Small 1/2 cup pesto.

Mix dry ingredients and make a well.
Crack in the eggs, add the milk. Fork to combine.
Add the rest of the ingredients.
Mix together.
Put into muffin tins, about 3/4 full. (Grease or line these first)
Bake at 190oC.
10-15 min for mini muffins (makes approx 30)
20-25 min for cup-cake sizes (makes approx 20)


rain_and_snow: (Default)
Based on a recipe here.

For two people, with one portion over (ie, three portions)
6 really big tomatoes
1 cup rice
6 mushrooms
2 small carrots
1 green capsicum
garlic (I forgot to add it, but I think it'd be pretty good)
meat (I used pork, I think chicken would work, but I don't like it) about 200g?
chicken stock (or vegetable...)
herbs (I like Italian flavours, Of course, we forgot we have a massive topiary rosemary bush growing until after we adde dried rosemary. Oops.)
cheese for grating over the top (apparently tasty/cheddar/mozzarella was called for, we had grana padana.)

Cut hats out of the tomatoes, and compost them. Scoop out the insides without peircing the shell (I did make a couple of small incisions, but they seemed not to matter too much. Cutting something finger-sized out might make it hard for the stuffing to stay in.) Keep the insides and the juices.

Get a cup of water/stock on to heat, and add the rice, herbs, and tomato entrails Cook the rice. (You may need more water)

Chop the veggies and meat up into smallish pieces. Soften the onion, add the garlic and meat (if it needs cooking), and cook most of the way through. Add the rest of the veggies and fry until mostly cooked.

Stuff the tomatoes with about a large teaspoon of rice each, and put them into a baking tray with sides of around one inch. Put the rest of the rice in the baking tray. Pour the veggie/meat mix over the top, ensuring that the tomatoes are filled up. Cover with grated cheese.

I actually liked the veggie/meat/rice/cheese mix better OUTSIDE of the tomatoes. It seemed cheesier and *better* somehow. Next-time I might chop the tomatoes finely instead.
rain_and_snow: (Default)
Yesterday macarons were made.

I based them on this recipe.

But chocolate comes in 200g blocks - and I used 70% Cadbury chocolate, rather than cooking chocolate.
An appropriate amount of cream, around 200mL but not exact. There's some left in the bottle.
Less butter than instructed.
And only used the saucepan. Pfft to extra bowl.

Hazelnut meal rather than almond, and I need to purchase a real sieve.

Not sure if it would be worth leaving the eggwhites to sit for 24/48h. It would help if I didn't need to beat them twice. Also, had no idea how much 30g sugar was, so used a small tablespoon instead.

The oven was at 160, but needed to be cooler, maybe 140. And cooked for a little longer.
Didn't bother with tracing circles, but I do need to pipe smaller meringue bits next time.
The bottom of the oven seems to burn the bases, not sure why. Maybe move trays up, or avoid it?

This needs some perfecting, but they tasted amazing. 1:1 for ganache:meringue is close to optimum, to balance the sweet and bitter. It is mostly the structural integrity of the beasts that needs work.
rain_and_snow: (Default)
Chocolate Fudge

Around 450g chocolate. Dark or milk, or both.
400g can condensed milk
50g butter.

Line tin/container with baking paper/foil/something.
Break up chocolate
Melt everything over a low heat, with the condensed milk too. Stir until smooth. (I like to do the butter near the end, so it's not too liquid)
Pour into the container. Maybe smooth the top with a flat thing.
Refrigerate until firm. Around three or four hours.
Cut it up.

Can make truffles, just increase the chocolate side of the ratio. Roll and dust.
rain_and_snow: (Default)
Recipe - Greek Lamb Casserole with Peppered Feta )


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October 2016



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