Tuesday, May 26, 2015

Black forest rolls

The dough in this recipe was such a pleasure to work with, that I ended up making mini rolls and filling them with three different fillings. They were all delicious.

3.5 tbsp butter
0.5 cup milk
0.25 cup water
1 tsp yeast
2.25 cup flour
2 tbsp sugar
1 tsp vanilla
0.25 tsp salt

2 tbsp butter
2 tsp cocoa powder
20g powdered sugar
0.5 cup rummy sour cherries

2 tbsp apricot jammy bits
1 grated apple
2 tsp sugar

1 tsp cinnamon
0.5 tsp cardamom
1 tbsp butter
1 tbsp sugar

Bloom the yeast with the warm water and a small pinch of sugar. Add the remaining 2 tbsp sugar and the melted 3.5 tbsp butter with the warm milk. Add the 2.25 cups of flour and the salt. Mix and knead for 5 minutes. Allow to rise covered in a warm spot for an hour.

Meanwhile, prepare the fillings. My mom always prepares rummy sour cherry preserves. I take half a cup of this and drain it well. In a separate dish, mix the cocoa powder, sugar and melted butter. Set aside.

Grate the apple and squeeze out juices. Mix with sugar.

Melt the butter and mix with sugar, cinnamon and cardamom.

After an hour passed, preheat oven to 200F for 1 minute. Then shut it off. Cut the dough into six equal pieces. Roll out into 8-inch by 12-inch rectangles. Spread the chocolate filling on two. Add the sour cherries and roll up. Place onto a baking sheet, seam-side-down.

To another two rolled out dough pieces add the grated apple and the apricot jammy bits. Roll up and add to baking sheet.

Finally, the last two pieces get the cinnamon filling before being added to the baking sheet. Move the baking sheet to the oven and allow the rolls to rise for 20 minutes.

Remove from oven and preheat oven to 375F.

Cut the rolls and fan out slices as shown in picture. Brush with milk twice and bake for 10-15 minutes, until pieces are golden brown.

Cool on cookie rack.

Monday, April 27, 2015

Arepas with fish

This was such an amazing combo that I had to have repeats of it ten times.

1 cup masarepa
1-1.5 cup boiling water
0.5 tsp salt
1 tbsp butter
0.25 cup shredded cheddar
0.25 cup diced, pickled jalapenos

2 tilapia filets
1 tsp guava garlic salt

0.25 cup diced red onion
1 avocado
1 clove garlic
1 tbsp lemon juice
1 tsp Sriracha hot sauce

Mix the masarepa with the salt. Pour in the boiling water and stir in carefully. Add the diced jalapenos, cheese and the butter and mix in until blended. Allow to sit. Add more water if the dough feels dry.

Scoop out the avocado and mash with the garlic, lemon juice, salt and hot sauce. Set aside.

Sprinkle the fish with the garlic salt. Seat aside.

Heat a large skillet with a little bit of oil on high heat. Form the masarepa dough into four circular patties. Add them to the large skillet and brown on each side. Remove onto two plates.

Cook the fish in a hot pan with a little oil. Top the arepas with the avocado mash, add the fish pieces and sprinkle the top with red onion. Serve.

Curried carrot soup

A great, low-calorie soup to prepare from old carrots that lost their vitality. The soup was tasty and delicious with a piece of crusty bread.

2 pound of carrots
1 tbsp olive oil
2 tbsp butter
1 medium onion
1 clove garlic
4 cups chicken stock
2 cups water
1.5 tbsp curry powder
0.5 tsp cayenne
0.25 tsp sugar

Dice the onions. Peel and slice the carrots into chunks. Crush the garlic.

Saute the onions in the butter and oil until translucent. Add the garlic, cayenne and curry powder and cook for 10 seconds. 

Add the carrots, sugar and the stock with the water. Cook for 15 minutes, or until carrots are tender. Use a handheld blender to puree until smooth. Season with salt to taste. Serve warm.

Saturday, April 11, 2015

Eating oranges

This trick may be ancient history for everyone reading this post, but admittedly, it was new to me. I usually don't get oranges, because I hate peeling them and pulling them into slices. Well, this strategy works amazingly.

Just wash the outside of the orange. Take a sharp knife and slice it into wedges. It is so easy to bite out the orange from the peel this way!

Spicy grilled cheese

Zippy, zingy, blue cheesy sandwich thingy. Enjoy this on a cozy grilled-cheese-sort-of-day, but only if you are up for a little bit of taste bud challenge.

4 slices sourdough bread
2 tbsp mayo
0.5 tbsp Sriracha
2 oz Gorgonzola
3 oz pepperjack
3 tbsp hot pickled jalapenos

Mix Sriracha and mayo. Spread onto each slice of bread. 

Sprinkle two slices with crumbled Gorgonzola. Chop the jalapenos and distribute between two slices of bread.

Top with thin-sliced papperjack. Close both sandwiches with the other bread piece covered with Sriracha mayo. The mayo should be inside.

Spray lightly with olive oil and grill on a panini press. Allow to cool for 2-3 minutes before serving.

Tuesday, March 24, 2015

Cream cheese pie

An open-faced cream cheese pie for breakfast or an easy dessert.

250g flour
2 tbsp butter
1 egg yolk
0.25 cup water
1 tsp yeast
1 tsp vanilla
2 tbsp sugar
pinch of salt
1/3 cup milk
0.5 tsp lemon zest

8 oz cream cheese
1 egg
0.5 tbsp vanilla
1/3 cup sugar
0.5 cup blueberries

bloom yeast with a pinch of the sugar and the warm water. Add the flour, egg yolk, butter, lemon zest, vanilla, remaining sugar, salt and warm milk. Knead using a kitchen aid mixer until smooth, about 5 minutes. Set aside covered until doubled in size.

Mix the cream cheese with the egg, sugar and vanilla. Set aside.

Roll out the risen dough and place into a 9-by-11-inch nonstick pan sprayed with vegetable oil. Press up against the edges. Allow to rise for 15 minutes, then fill with cream cheese and sprinkle blueberries on top.

Bake in a preheated 375F oven until cheese filling is just set and edges are golden brown. Cool completely on cookie rack before serving.

Monday, March 23, 2015

Mini blueberry pies

A simple little desert solution. Blueberry galettes reduced!

1 Pillsbury pie crust
3 cups blueberries
zest of one lemon
6 tbsp sugar
pinch of cinnamon
2 tbsp butter
whipped cream

Roll out pie crust and cut into 6 circles. Toss blueberries with sugar and lemon zest and cinnamon.

Distribute blueberries in pie crust, top with 1/3 tbs butter slivers.

Bake in a preheated 425F oven until edges are golden brown. Serve with ice cream.