Thursday, February 14, 2013

Hungarian eclair doughnuts

This used to be one of my favorite desserts. I still clearly recall my mum preparing it the first time. It was unclear from her friend's recipe that she is supposed to cook the batter before baking it. So, my mum went and mixed the ingredients, chilled the mixture and added dollops to a baking sheet. When the time came to bake the doughnuts, the oven melted the fat and the entire dough became one sheet of gooey mess. Fun times! To her credit, she did not give up and figured out the correct way of preparing the batter.

Ingredients
80 g flour
40 g lard
2 eggs
80 mL water
salt

Preparation
Add the water a pinch of salt and the lard to a small pot. Bring to a boil and immediately add the flour.


Mix until it comes together. Add the eggs one at a time and mix until smooth and silky after each addition.


Onto a greased pan, drop walnut-sized balls of the dough. Allow them to rest for an hour.


In a 400F preheated oven bake for 15-20 minutes without opening the oven. Then bake for another 5 minutes at 300F.


Remove the inside of the doughnuts and fill with vanilla pastry cream. Drizzle tops with melted dark chocolate.

Saturday, February 2, 2013

Roasted pepper flatbread


This is I believe my favorite pizza-like dish to date. It may be just due to the fact that I really enjoy roasted red peppers. Since this particular try, I've also made this with home-made precooked pizza dough, and it was equally tasty. I prepared a newer version of this with goat cheese spread onto the flatbread, topped with peppers and thin-sliced onions, and some shredded jalapeno jack cheese. This was amazing, particularly when served up with julienned fresh basil on top.

Ingredients
1 medium flatbread (about 10 by 12 inches)
1 large roasted red pepper
1 small yellow onion
1-2 garlic cloves
2 tsp olive oil
3 tbsp Feta cheese
2 oz mozzarella
oregano
pepper flakes
salt

Preparation
Preheat oven to 450F. Mince garlic. Slice onion. Peel and slice roasted pepper. Shred cheddar.


Brush flatbread with olive oil. Distribute minced garlic on it evenly. Sprinkle with oregano and pepper flakes.


Add sliced onions and roasted pepper slices. Crumble Feta on top. Sprinkle with cheddar cheese.
Bake directly on oven rack until crust is crispy and cheese is melted and slightly browned. Cool on a cookie rack and serve.