Posts Tagged ‘cream

19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

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My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

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……perhaps a bit over baked but the crisp edges are OK to me!

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another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

14
Oct
17

coconut curry shrimp

Coconut and coconut milk is something I’ve been incorporating into my meal preparation. Yes, if you look it up there are numerous health claims about what it does but again I try not to get swayed by only by the published health benefits of certain foods. As history proves fads and “new studies” contribute to the sometime misinformation about certain foods and there are surely plenty of healthy types of diets out there to follow. Usually I am open to different types of recipes that provide different types of ingredients, again moderation is the key and often whats proposed to be good for someone may not be your cup of tea. Flavor is a key factor whether it’s a vegan dish or a 1 1/2 inch thick porterhouse steak.

Back to the recipe, as I learn from another blogger some coconut and water is all you need to make a coconut milk type liquid.

prep for saute: ginger,onion, dried hot red pepper,parsley

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Let’s make the coconut milk , some shredded coconut, a splash of heavy cream, and water processed in a food processor. The heavy cream gives the fluid some clumps which will cook smooth later.

Saute the prepped ingredients.

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Meanwhile since I have frozen shrimp, thaw in water.

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Added fresh home-grown hydroponic tomatoes  (I don’t really brag that often)

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Cook and mash tomato… you can reinforce  the mix with added ginger and garlic pastes.

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Added some habernaro paste, very concentrated

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spices, curry powder and cardamom powder

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Add the coconut milk mixture, heat to a slight boil, add the shrimp, cook only a few minutes at simmer, cover and turn off heat and set aside so residual heat will finish cooking shrimp.

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Serve over rice, garnish with parsley or coriander

12
Feb
17

Jenga French toast with spiced apple syrup

Stack em up…..


Not the best of pictures, by the time I noticed it, the breakfast was gone.

12
Nov
16

Single skillet maple French toast

Two slices of bread sized to the pan, one beaten egg combined with milk and cream accented with maple syrup. Salt and pepper blend to taste. 

Pour over buttered preheated skillet, bread slices , medium heat with a broiler finish.



Drizzle with maple syrup if desired. Coffee beverage.

07
Nov
15

Just your basic scone


Recipe to follow…….

Cooking/baking  doesn’t always follow a schedule, stores maybe closed when one starts a recipe so substitutions are inevitable. Take for instance currants, raisins are an acceptable substitute.

With a new cookbook in the house , looking for a new scone recipe, America’s Test Kitchen had 3 , as usual I read the three and picked the closest one to the ingredients I had in the pantry.

Cream Scones

2 cups flour

3 tablespoons sugar, I used unrefined cane sugar

1 tablespoon baking powder  (Yes more than a usual amount for a lighter crumb)

1/2 teaspoon salt

about 3 tablespoons butter AND 2 tablespoons lard ( for flakiness and flavor, the ATK version uses all butter)

Chopped raisins, vs. the currents

1 cup heavy cream

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Oven at 425 degrees Fahrenheit

mix the dry ingredients,  if without a food processor, by hand in a bowl, cut chilled butter and lard into small pieces and work in with fingers, like a pie crust recipe.  Add the raisins to the mixture and then add the cream, mix by hand or with a spatula till the mix comes together. Form up on a surface and then cut into wedges, or desired shapes, working the dough as little as possible.

Place on an un-greased baking sheet and bake 12-15 minutes till the tops are browned to your liking.

Possibly not as savory as expected with the butter and lard blend but subjectively more to my liking as the lard gives it a pie crust flavor and scones are usually served with a jam or marmalade.

The measured amount of baking soda gives the scones a fluffy crumb.

 

 

 

 

 

 

 

 

14
Sep
14

tomato – basil custard (quiche)

real men don’t eat quiche, so custard seems better…..

Fresh tomato and basil from the garden narrowed down this recipe.
But any event, it took a bit of time to make a crust the egg mixture was easy and the result was good.
From:
http://www.bostonglobe.com/lifestyle/food-dining/2014/09/02/recipe-for-tomato-basil-quiche/FfpVGKTRD2j0bB9ppuV6UN/story.html?p1=Article_Related_Box_Article_More

for the PASTRY:

1½ cups flour
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon sugar
½ cup (1 stick) unsalted butter, cold and cut up
¼ cup ice water mixed with 1 teaspoon vinegar
Extra flour (for sprinkling)
Add sliced butter to the dry ingredients and with a hand held pastry blender, cut in the butter to get a crumbly mixture. Add the ice water mixture and pull together.
form into a ball , slightly flatten and refrigerate for about 20 minutes while you get the rest of the ingredients together and 9 inch deep dish pie pan.

FILLING

4 eggs
2 tablespoons flour
Salt and pepper, to taste
Pinch of ground nutmeg
1 cup heavy cream
½ cup milk
whisk the above together and set aside.
and prep ready :
1 cup grated smoked or plain mozzarella
2 tomatoes, sliced ¼-inch thick
½ cup torn fresh basil leaves

Back to the pastry, roll it out to about 12 inches diameter and place in the pie pan. Refrigerate again for 20 minutes. I put a stockpot that fit  in the pie pan to hold down the crust while baking. Bake for about 12 minutes, remove the weight, the stockpot, and finish baking another 10 minutes or so, cool.
IMG_6166The recipe wasn’t specific but I guessed 1/2 the  cheese goes in the bottom of the crust.

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followed by the sliced tomato

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Then the torn basilIMG_6169gently pour in the custard

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top with the rest of the cheese. Some of the mixture poured over the crust, should have rolled it out bigger to go up the side of the pie plate.

IMG_6172Bake at 375 for about an hour or less, let it puff up and brown.

cool slightly serve hot or cold.

Diane wanted the first piece.

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The crust was a bit overdone, definitely not soggy ! fresh tomato and basil was refreshing !

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