Posts Tagged ‘egg

21
Apr
18

Corn bread

An easy corn bread recipe

2 tablespoons cooking oil

2 cups of the cornflour mix.

1 and 1/3 cups of milk

1 egg slightly beaten


1 tablespoon sugar

Preheat the oven to 450 degrees.

Put the cooking oil into a cast iron skillet and place in oven till hot.

Mix the dry and the wet ingredients separately and then combine to a smooth batter.

Pour into hot skillet and bake 20 to 25 minutes.

Mine only took about 12 minutes most likely due to the size of the pan.


A light fluffy crumb, just enough  sweetness.

19
Feb
18

polenta biscuits, lemon and thyme

Here’s a recipe I posted for archive  and I’ve made this several times .The polenta recipes started when I had some corn flour/ polenta flour in the pantry. A crispy, what I term semi sweet cookie type biscotti biscuit, and of course this type of biscuit good with coffe , tea or other sipping drink.

https://riseofthesourdoughpreacher.wordpress.com/2016/04/29/3693/

 

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11
Jan
18

Muffins, the English Style

Dough , dough , dough, bread and rolls ! What else to do ? How bout a muffin? The prestigious english muffin, used to  store-bought variety? Here’s a winner from the famous duo, (Paul and Mary, if you are a fan of the British Baking Show, from the master class series, where they reveal the elements and techniques behind the challenges) a simple basic technique that doesn’t require oven baking!

Ready, set, …… BAKE!

Goes together quickly if you have the elements in place, prepare to hand knead the dough for about 10 minutes.

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place the flour in a large bowl

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place the yeast on one side , the salt on the other (mistakenly the sugar in the photo, but I am not in competition)

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Add the rest of the ingredients….

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I elected to mix everything in the bowl versus the countertop, prepare to have on hand tied up in the muck, some flour close by and start the kneading for about 10 minutes, this is one of the types of dough that will pull together into a soft clump, don’t be tempted to add any more flour than absolutely necessary.

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Ready for the first rising to a double size, oil it up.

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Roll out the dough after the rise to about 2.5 cm thick, close to an inch and cut to biscuits 3 and 1/2 inch diameter, 9 centimeters if you are british. I got less than the 8 muffins I would go a bit thinner on the dough, some were combined and re-rolled a bit thinner. Lightly flour and dust the trays, here the polenta, or semolina is not an ingredient in the muffins but is a major component of the feel and texture of the finished product, don’t omit as the even the presentation of the muffins and mouthfeel will suffer. Second proof is about 30 minutes, the yeast very active and pillowly muffins are the result.

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A griddle or a cast iron pan well heated then put on low distributed heat, time the muffins, 5 to 6 minutes PER SIDE, know the attributes of your baking iron or pan as to shuffle the muffins on the iron to attain the browning and the necessary baking time needed.

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I didn’t skimp on the semolina/flour dusting even on the griddle. Even while baking on the iron, still raising a bit.

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Flip the babies, and bake another 5 to 6 minutes.

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Ummm…… the smell of the dough and the semolina baking !!!

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The muffins are higher in height than the store-bough variety so I turned the flame to almost nill and shuffled them several more minutes to insure they were baked internally.

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After baking let them cool a bit to utilize any internal heat to finish baking.

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The final test, hand split, (don’t get caught using a knife to separate the muffin !) broiled and buttered !

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I’ll let your eyes be the  judge !

Butter addition is excellent to taste the yeasty goodness of the muffin, but a fried soft  egg would be a crowning achievement  to the nooks and crannies. ! Jam anyone?

28
Oct
17

green red bean chili

A few additions of greens to this chili:

1 can of tomatoes the 28 ounce variety

ground beef, pork or whatever , amount to suit taste

mushrooms

greens :broccoli , kale, bell peppers, what have you

onion

garlic

paprika and/or other seasonings

heat: Serrano

Red beans, soaked at least overnight and then par boiled till slightly firm.

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Prepped up and ready to go

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brown the beef and saute the onions

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add the can of tomatoes

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add the prepped ingredients, red beans, simmer

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serving suggestion

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on corn chip, egg and sour cream

 

 

 

20
Aug
17

Egg and sausage

A food processor makes a quick task of making sausage meat, a bit of pork diced to facilitate chopping then add spices of what you like. I added some bacon for the fat content and other  spices and herbs. Stored in a plastic bag refrigerated at least overnight gives me fresh sausage meat to use in recipes or alone as a patty.

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broiled sausage pattie,served on a large peice of toast with some green lettuce,egg and a cup of Mexican (origin) coffee.

16
Aug
17

Light supper

Stir fry broccoli, green onions, a splash of wine vinegar, rice wine, scrambled egg with toast and shrimp paste.

Toasted sesame seeds garnish.

10
Jun
17

Meatballs

 

Adapted from recipereminiscing.com via cookite2bn.org

 

https://recipereminiscing.wordpress.com/pumpes-meat-balls/

http://cookit.e2bn.org/historycookbook/866-pumpes-meat-balls.html

Having some beef chuck, some meatballs would be good to have available for future recipes.

Grind  the beef if not already done, prep the ingredients ….

Ground beef, cinnamon, ground cloves, cardamom, parsley and ginger.  (The parsley was missed ! I have fresh parsley outside that was not included.)

I let the mixer do the work…

I drew a 2 inch guide on parchment when forming the meatballs.


Fried instead of boiled as the recipe suggest.

Beefy taste with a slight background of spice.

One of the uses of the meatballs is in a soup, just some stock, boiled fresh noodles frozen from a previous batch, mushrooms and green onions, possibly a dash of soy sauce, herbs and seasonings. I would usually make the meatballs smaller , but followed the recipe. In this application, the meatballs were quartered.

 




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