Posts Tagged ‘butter

27
Jan
19

Cinnamon Toast

Cinnamon Toast

A few ingredients that had been on the shelve plus bread and butter.

You need not have to use the same ingredients, usually  caster/brown sugar and ground cinnamon will suffice.

 

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22
Dec
18

chicken Biryani

While we have many spices and ingredients  available, I though I would try out this packaged mix for Chicken Briyani. Besides as I season usually free hand, I am curious to taste the blend of this mix.

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READY ! those red balls are frozen peeled tomatoes from the garden this year, The chicken is frozen.

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Simple enough ? I’m substituting peanuts for cashews. No raisins.

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Mix the seasonings with the yogurt, sloppily a bit.

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Heat oil…

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cooking the onions….

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Add the rest of the ingredients and water….

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mix …

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cover….

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Simmer 10 minutes

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prepare the rice …

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chop peanuts

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Add rice to chicken mixture…

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Melt the butter….

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drizzle the butter (or ghee) over the mixture add the nuts.

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Cover and cook 15 minutes

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SERVE !

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I like the flovor, yes, spicy like I would make it . Now I would replicate the spice mixture from what I have on hand.

 

30
Nov
18

Cruffins

A new method for dough, I had though of this idea but wasn’t sure of what type of dough would work with the pasta machine. Found this recipe. A bit labor intensive, but a different take on the traditional dinner rolls.

ladyandpups.com

Here’s the ingredients, refer to the link for the technique.

Ingredients

  • 150 grams (1 cup + 1 tbsp) bread flour
  • 150 grams (1 cup + 1 tbsp) all-purpose flour
  • 1 1/2 tsp (6 grams) instant dry yeast
  • 1 1/2 tsp (11 grams) salt
  • 130 grams (1/2 cup) luke-warm water + 30 grams (2 tbsp) for adjustment
  • 50 grams (3 1/2 tbsp) unsalted butter, soften and cubed
  • 165 grams (11 1/2 tbsp) unsalted butter, room-temperature

I doubled the recipe but made each batch separate.

Utilized tipo “00” for the bread flour and all-purpose for the other flour.

There’s a lot of mixing involved, but with the dough hook on the machine it’s just a matter of time.

after the butter has been blended in I let it mix about 15 minutes at medium low-speed.

The fun is just beginning !

As the recipe suggests, loop the dough back through the pasta roller before it runs through resulting in a continuous loop, too long to effectively manage once you decrease the thickness settings with results in a long loop of dough. I did each strip without the looping, possibly with a helper the continuous loop method will work , but I didn’t see it as an advantage.

The dough, I guess with the amount of butter incorporated and the long kneading time , is very forgiving, it went very thin without breakage and very silky and manageable. I hope you like playing with butter, a lot more is spread on the dough strips, I found out by microwaving the sticks of butter several seconds only and somewhat whisking, the butter became soft enough for spreading with an offset spatula. Too thick a butter results in tears in the paper-thin dough. You merely roll the butter frosted strips cigar style. Placing one rolled strip on top of another  unrolled strip and rolling again. Then it cut length wise, exposing the lamination.  Just loop the half cigar with the lamination on the outer circumference pulling the ends together to fit in a muffin pan.

(I don’t know why you could not just place one buttered strip, on top of another and roll them at once. Possibly once buttered would be too fragile to lift.)

The recipe suggest letting the cruffins rise till double, mine did nit really as I noticed a fast rise only after a short rest of the initial mix of the dough.

No problem with the baking , with the high butter content and the buttered muffin tins, the butter will be bubbling within the tins at the completion of baking. I feared that the cruffins would be soggy ! NO they finished extremely light and crispy on the outer edges and pull apart flaky interiors. Of course with buttery flavor. No reason to have to butter these rolls ! Broken apart on the plate, pour over some gravy !

Now the real test as they are presented at the Holiday dinner table.

Hurry up before they are all gone !

Many comments and accolades from the family food critics ! Since I bake many variations of dough products, some not repeated, they asked if this would be another one time bake !  Now, I’m going to repeat this recipe, more free form croissant style less the muffin pan, and perhaps a savory version.  Even though the recipe calls for the powered sugar atop , of course for dinner rolls I omitted that.

The labor of this recipe goes into the rolling of the dough through the pasta machine and  time wise  kneading 15 minutes with the mixer. Have plenty of butter on hand for this recipe. (I made one recipe without salt and salted butter and one recipe with salt and  salted butter with, I could not tell the difference. ) Also I weighed the ingredients, highly recommended, so there was no problem with the consistency of the dough in both recipes. After the 15 minutes of dough hook time, the dough came together beautifully.

30
Sep
18

walnut biscuits

From Taste of Health.

Ground walnuts, flour and sugar make for a delicious cookie type biscuit that’s easy to make. (about 80 biscuits)

220 g ground walnuts

220 g flour

110 g sugar

220 g butter

2 egg yolks

icing sugar (10x) mixed with vanilla sugar for coating.

You can see by the ingredient measurements this is a easy ratio recipe to scale.

ready to make the dough

 

combine the dry ingredients then pulse in  the butter, then the egg yolks till combined.

 

Wrap and refrigerate for awhile

 

 

 

Use baking paper on baking sheets and with about a teaspoon of dough roll and form the dough into 1/2 moon shapes.

Bake at 350 degrees for 10 to 12 minutes.

Coat the biscuits with the powdered sugar, I put a few drops of vanilla extract into the sugar and mixed it. Maple sugar or maple sryup added to the icing sugar would be an alternative.

 

Store the finished cookie in an airtight container or cookie jar.

A nice addition to coffee, tea or a glass of milk.

13
Jun
18

Toasted cornbread

From the blog post   Corn Bread or Corn Bread or your favorite cornbread recipe.
Fried in butter in a fry pan.

08
Jun
18

Grille/pizza night

Light the grille ! both propane and charcoal, pizza was the goal, I ended up also making flatbread, and spinach pies, my daughter manned the propane grille for her pizza, I’m the charcoal guy, if you don’t mind the char. 


It’s also in the news today a report of a famous foodie that took his life, we must always be reminded that no matter what industry,  it may take it’s toll,  we don’t know or may never know the details and respect the privacy of persons involved. Some  social media postings are too quick to judge , slander and defame someone who is unable to defend themselves.

07
Jun
18

Chocolate Shortbread olé

A chocolate type cookie , easy to make, cinnamon and a bit of chili powder. I choose to use smoked chili powder and it is way in the background in the taste of the cookies.

From a Nestle recipe book, instead of pecans , walnuts were used.

  • 8oz chocolate bits, ghirardelli chocolate chips used
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/8 inch cayenne pepper (smoked dried chili flakes used)
  • 1 cup light brown sugar
  • 1 and 1/2 sticks butter
  • 1 cup chopped toasted pecans, (walnuts used)

Melt the chocolate

Mix the sugar and butter till fluffy, add the melted chocolate.

Combine the flour, cinnamon and chili pepper, and stir into the above.

Stir in the nuts.

Shape into 1 inch balls (or use a scooper)  and then press them to flatten with a glass bottom coated in sugar.

Bake 10 to 12 minutes.

My cookies were a bit dry but none the less, very good.

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prep, toast the walnuts, melt the chocolate

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cookie dough

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press with a sugar coated cup

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ready to bake

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cooling




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