tag:blogger.com,1999:blog-11911427805349127432024-03-20T15:08:01.464+00:00chloe wants to eatChloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-1191142780534912743.post-56068562693182095482016-05-11T23:04:00.002+01:002016-05-11T23:13:34.756+01:00Big Big Announcement!<div style="text-align: justify;">
Hello lovely people!</div>
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First of all, if you're reading this, thank you. Thank you for visiting my blog or clicking on the link despite the fact that I haven't posted anything in almost a year! Let me explain myself a little bit.</div>
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This academic year was different. In September 2015, I realised that I have to concentrate on my studies and work in order to finish with a strong degree in 2017, therefore I decided to stop blogging for a while. In fact, I had not even brought my camera with me to Glasgow - I knew that looking at it on my dressing paper as it is slowly getting covered by dust would just make me feel guilty.</div>
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This Easter, I went home and decided to bring my camera with me this time. I love this blog, and I want it to happen. I have been doing it on an off for YEARS, and I always decide that I am going to bring some sort of consistency into it... Hopefully this time I will actually stick to it.</div>
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There is one reason however, why I thought it was great to have this little break and now 're-launch' it again, as the blog is about to change. The reason it will change is that I went through a major change myself just recently. I decided to go vegan.</div>
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In February 2016 I wanted to set a challenge for myself and go vegan for lent. Every year I lent without meat, and for some reason, last year it was not ideal at all - I could not wait to start my 'normal' diet again. I was thinking that I might just skip lent this year, however, a strong inner feeling suggested that I should set a bigger challenge. I decided to try veganism. I obviously had to do my research and as I was reading studies, blogposts, watching youtube videos and documentaries, I got so excited that I could not wait for Ash Wednesday to come. I therefore thought, why would I wait, so I started my journey in the first week of February. It only took me one or two weeks to realise that this will not end with lent. I felt amazing, enjoyed the food, the experimenting, and I was proud of myself for what I was doing for the animals and our planet. I have been vegan ever since and it is probably the best decision I have ever made in my life.</div>
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I invite you all to come with me on my vegan journey through this blog. I will not delete any past blogposts. Not even the roast chicken one! Food is memories, and I want to save them all, even if they represent a 'me' that I don't fully identify with anymore. I have lived twenty two years as a meat eater, I will not deny it, especially not on this blog.</div>
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Despite this big big change, there is one thing that is still the same: I still want to eat. All. The. Time. Come, cook, bake, fry, freeze with me, enjoy food, enjoy life! </div>
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x Chloe</div>
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Chloé de Jongehttp://www.blogger.com/profile/15304845625797935968noreply@blogger.com10tag:blogger.com,1999:blog-1191142780534912743.post-88006593221825884322015-10-10T13:00:00.005+01:002015-10-10T13:05:07.274+01:00Braided Brioche Bread<div style="text-align: justify;">
Bread making season has arrived! And it won't be over for a long-long time, so I can't wait to dig into my recipes, knead, braid, proof, bake and taste the fresh and hot amazingness.</div>
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Autumn is always considered as a start of new things, we make new resolutions, start, or start over things. It was last autumn that I started to teach myself the secret of breadmaking, and during this past year I made so many disasters and so many successes that now I am ready to pick my favourites. If I needed to have a favourite to-go bread, I would definitely go with this sweet brioche bread.</div>
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I've always though this was Hungarian, but actually brioche itself has a French origin and this braided style appears in Jewish cuisine the most. We still look at it as a traditional Hungarian recipe, typically made for Easter, sometimes with raisins in it as well.</div>
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Good news is that this is probably one of the easiest bread recipes. If you are patient with kneading the dough - which is not difficult at all -, there aren't many things that can go wrong.</div>
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This recipe yields two small brioche loafs, or one large. (the one on the picture is a large one, around half a kilo)</div>
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<b>Ingredients</b><br />
340 g all purpose flour<br />
34 g icing sugar<br />
34 g soft butter<br />
2 egg yolks<br />
half a sachet (aroud 3,5 g) of instant dried yeast<br />
165 ml lukewarm milk<br />
pinch of salt<br />
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<b>Method</b><br />
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Mix the icing sugar and yeast with the milk and let it stand for a minute. Mix the salt with the flour and rub in the butter. Add the milk and the egg yolks and start mixing it with your hand. Once it all came together, transfer to a wooden cutting board or the clean kitchen counter and start kneading. Knead for 10 minutes. Put it back into the bowl and cover it with a kitchen towel, Let it proof for an hour at a warm place.</div>
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When it's doubled the size, you're ready to braid. For the braiding, divide the dough into six parts. You're going to need six parts per loaf, so divide the dough into twelve if you're making two small loafs. You can always braid it in the classic way, using only three 'strains' of dough. The method I'm going to explain is the one I made the loaf on the photos with,</div>
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While you're working with one piece of dough, always cover the rest with a kitchen towel.</div>
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Roll each piece to a long sausage. Make sure all the sausages are more or less the same length.</div>
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Dust the sausages with flour, and join three of them together at the top. Join the other three as well, and finally join the two sets of threes. You are supposed to have two sets of threes. Pull the sets apart a bit.</div>
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Cross your hands over the sausages, right above left. With your hands crossed, grab the sausage on the two ends, so the one on the far left and the one on the far right. Cross the sausages. Now your hands shouldn't be crossed anymore.</div>
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You're still holding the two sausages crossed over. Put the one down in your right hand to the immediate left - now you should have three sausages on the left side, with the one you just put down the closest to the centre. With your right hand, grab the far left one from this group and pull it under your left hand. Now put the sausage in your left hand down to the immediate right, creating again a group of three on the right side, with the one you just put down the closest to the centre.</div>
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With your left hand, grab the far right from the right side group and pull it under your right hand. Put the one in your right hand to the immediate left. Grab the far left sausage with your right hand, and pulling it under your left hand, place it to the immediate left. Continue this until the sausages are over. Push the ends together and tuck it under the bread.</div>
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When you're finished with braiding, cover with a kitchen towel again and let it proof for half an hour at a warm place.</div>
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When it's ready, mix a pinch of salt a tiny bit of water with a yolk of egg, and brush the loaf with a pastry brush. Bake it on 185 degrees for 25 minutes.</div>
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Wait for around 10 minutes before cutting and enjoying your beautiful homemade bread!</div>
Chloé de Jongehttp://www.blogger.com/profile/15304845625797935968noreply@blogger.com5tag:blogger.com,1999:blog-1191142780534912743.post-12880552806061116402015-08-27T12:38:00.000+01:002015-08-27T12:40:14.810+01:00No Bake Blackberry & Chia Peanut Butter Oat Bars with Chocolate Drizzle<div class="separator" style="clear: both; text-align: center;">
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Well, that's a name, isn't it? Don't get me wrong, this recipe is not difficult at all - all you need is a food processor or blender and a little bit of patience for it to chill in the fridge for an hour or so. But I just couldn't decide which ingredient is the best to describe this recipe. Cause the beautiful sour flavour of the blackberries, with a mushy, gelly texture thanks to the chia seeds is just as wonderful as the sweet-saltyness of the peanuts in the crumbly oat base, the whole finished by a quick crack of the cold chocolate drizzle. Oh my!!</div>
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I found a recipe of this amazing <a href="http://www.thisrawsomeveganlife.com/2014/10/almond-butter-chia-jam-bars-with.html">chia bar</a> on <a href="http://www.thisrawsomeveganlife.com/">The Rawsome Vegan Life</a>, one of my new fave blogs. I used Emily's recipe as a starting point, and slightly modified it. The berries and the peanut (or almond, if you wish) butter go so incredibly well together... I wanted to finish the whole thing by myself, And the chocolate on top! I used 85% Ecuadorian dark chocolate, which, to be honest is probably is more good for you, than any other treat ever.</div>
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And what I love the most, is the no-bake-ness of these bars. You know when its 41 degrees outside (true. story.) and all you wanna do is just forget about the oven? Summer is almost over, but this thing has been my savior - and won't be afraid to make it in the autumn either.</div>
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<b>Ingredients</b><br />
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250 g oat flour (that's basically ground rolled oats - grind for yourself in a food processor if needed)<br />
8 tblsp peanut butter<br />
2 tblsp honey or agave syrup or maple syrup<br />
1 tblsp sesame seeds (can be omitted)<br />
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250 g blackberries<br />
4 tblsp chia seeds<br />
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30 g dark chocolate (min 70%)<br />
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<b>Method</b><br />
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Mash the blackberries in a food processor or with a potato masher. Add the chia seeds and mix with a spoon until it's incorporated. Set aside while you make the base.</div>
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Grind the oats if needed and add the sesame seeds if using. Add the other ingredients and mix everything with your hands (You can try with a spoon, but it won't happen. Use those hands!). Add more peanut butter if you have some oat flour left on the bottom of the bowl, but you can also add some water if you don't wanna use all your peanut butter.</div>
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Use a square plastic container for the assembly - I used a 20 cm x 10 cm one. Put half of the peanut butter mixture into the container and press it down with your hands. It should cover the bottom of the container and be around 1-1,5 cm thick. Spoon the berry mixture on top - it should be already jelly-like thanks to the puffed chia seeds. Now you have to add the top of the sandwich. I normally do this by grabbing chunks of the peanut butter mixture, flatten them with my hands and place them on top of the berry mixture, creating a puzzle-like effect on top. Don't worry if it's not perfect, the chocolate will cover it!</div>
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Melt the chocolate in the microwave - melt it so some parts of it are still in full, then mix it with a spoon for some seconds. This way, the mixture won't heat up so much and it won't become grey on top of the sandwich bar.</div>
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Put the whole thing in the fridge and wait for 1-2 hours for it to set. Slice up and munch.</div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com3tag:blogger.com,1999:blog-1191142780534912743.post-44585617487967813152015-04-17T22:55:00.003+01:002015-04-18T18:59:28.548+01:00A Pie In WonderlandFruit pies are my favourite at the moment! Honestly, I realized that I have never really had a 'to-go' recipe. If I want to surprise someone, I bake a cake, you know, with multiple layers and frosting and stuff, but let's be honest, that's not really the "we need something right now" category. Of course I am far from professional, and I'm sure that other hobby-bakers have much more experience with cakes, but I dare to say that most of <i>us </i>(the hobby-bakers) don't have 3 identical springforms. We have one each. Take it out, wash, re-grease, put another third of the batter, that'show it goes.<br />
Six hours later (that's my normal time) we have the prettiest cake and the ugliest kitchen in the world, but of course we get the 'ho and has', so of course it was worth it.<br />
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But now I'm talking about the times when we don't have a day in the kitchen, we don't want the oven go for hours and we want something very pretty to finally prove to the grumpy auntie that we are over the mac'n'cheese phase. (I actually don't have any of those. The grumpy aunties I mean.)<br />
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What looks a bit tricky but also impressive on the pie is the lattice on the top. Well, I had multiple attempts on making it one down-one up, but no success. The problem was that I was trying to put the stripes of dough directly on the filling, so basically what was put there, stayed forever. Since then, I realised (oookay, I've seen in the Bake Off, are you happy?!) that it's better to do it in advance, on a sheet of baking paper, then carefully slip it on the pie.<br />
Slip it, yeah. Well, those who are not chickens like me, go ahead and slip it (you basically release the lattice from the baking paper starting at one side of the pie), I will flip.<br />
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Yeah I know, flipping sounds a million times more risky. I honestly think I'm doing it because it's quick and I normally mess up things with overstressing and doing it too slowly. With a flip, you take a deep breath and do it. So what I basically do is that I press the dough-stripes slightly onto the baking paper, then hold the thing up with one palm, with the other palm on top of the lattice, flip it above the pie and quickly remove my hand. It is actually a lot easier than how it sounds.<br />
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I actually sort-of<a href="http://chloedejonge.blogspot.co.uk/2014/07/mulberry-custard-pie.html"> made this pie before</a>, with mulberries. It's the same idea, but different fruit and a more classic pie crust.<br />
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On the photos, you can see a mini pie, but here I'm giving the recipe for the big one, as it is more likely you gonna use that. If you want to make half the size as I did, half the measurements.<br />
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Crust<br />
300 g all purpose flour<br />
200 g butter<br />
100 icing sugar<br />
a splash of ice water<br />
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Filling<br />
500 g of fresh or frozen berries<br />
35 g custard powder (I used vanilla flavour)<br />
1 tblsp cornflour<br />
70 g caster sugar<br />
1 dl water<br />
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Sift the flour and icing sugar together. Rub the butter into the flour with your hands. When it's all crumbly, add a splash of ice water and as quickly as possible, form it into a dough. Put it in the fridge for 20 minutes. Preheat the oven for 175 C.<br />
In a saucepan, slowly bring the fruit and sugar into a boil, and incorporate the custard powder and cornflour with the water. Add this into the fruit mixture after it's been cooking for five minutes. Constantly stirring, simmer until it thickens up (around 5 minutes). Set aside.<br />
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Divide the dough into two parts, leaving one slightly bigger than the other. Roll out the bigger part into a circle and place it into your pie case. Even the edges and make some nice patterns on the side with a fork.<br />
Put a sheet of baking paper on the raw dough, and put some baking beans or rice on it. Put into the oven. After eight minutes, remove the beans/rice and put the case back in the oven for another 5 minutes. Until it bakes, prepare the lattice for the top of the pie on a baking sheet. For a nicer outcome, use a pizza cutter.<br />
When the case is baked, put the filling in it, then flip/slip the lattice as well. Bake for 25 minutes or until the filling starts to act like lava! That's what happened with my one, that's why it looks so messy.<br />
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For serving, wait until it's cooled down.<br />
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com1tag:blogger.com,1999:blog-1191142780534912743.post-72141858248732995632015-03-10T10:41:00.000+00:002015-03-10T10:43:22.215+00:00Super Healthy Blueberry Banana Muffins <div class="separator" style="clear: both; text-align: center;">
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Let's get fit!<br />
One of my new years's resolution was to go to the gym regularly, which has been succesful so far. But as you are there, close to death, every day, you kinda wonder that maybe you should reduce the amount of unhealthy food you eat...<br />
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Ok, the term 'unhealthy' is very subjective: personally, I don't think that there is anything bad with that 250 g butter in a tray of brownies.<br />
But they won't make you skinny, that's for sure.<br />
So now, I am trying to eat a bit healthier. Since I still wanted to have cake, cos you know, cake is cake, I made this super-healthy blueberry-banana muffin recipe, and it worked. Yummy and healthy.<br />
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As you can see, my muffin tray's holes make super 'skinny' muffins; feel free to make them in the regular ones.<br />
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These little things are perfect for library snacks, or lunchboxes. But a bigger post is coming on those soon.<br />
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Ingredients<br />
<br />
300 g flour<br />
1 tsp baking powder<br />
50 g porridge oats<br />
2 eggs<br />
120 g low fat natural yogurt<br />
140 g almond milk<br />
50 g butter (melted)<br />
100 g honey<br />
2 bananas<br />
200 g blueberries, washed<br />
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Method<br />
<br />
In a large bowl, mix all the dry ingredients: the flour, the baking powder and the oats.<br />
In an other bowl, beat the eggs for a couple of minutes, then add honey, yogurt and almond milk, melted butter and beat it together for another 3 minutes.<br />
Mash up bananas with a fork, and add it to the egg mixture.<br />
Mix the egg mixture into the dry mixture. Add the blueberries - try to have them as dry as possible (so wash them a while before baking), as you dont want to incorporate any additional water into your dough.<br />
Butter your muffin tray, or put some muffin cases into the holes: bake on 175 C for 25 minutes.<br />
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com1tag:blogger.com,1999:blog-1191142780534912743.post-37607917783605799842015-03-06T23:47:00.002+00:002015-03-06T23:53:47.263+00:00Sticky No Egg Cinnamon Swirls<div style="text-align: justify;">
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Ah, this title sounds like if I was a very very conscious lacto-vegetarian, but I think it's no surprise that<a href="http://chloedejonge.blogspot.co.uk/2013/06/chicken-says-bock-bock-bock.html"> I'm actually not. </a></div>
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I just simply forgot to put eggs in my cinnamon rolls.</div>
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Lucky me, it worked! Good news for the egg-avoiders, and to me in case I want to bake something and happen to be out of eggs.<br />
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I'd like to start with a very important thing: I have no idea what makes a difference between a cinnamon roll and a cinnamon swirl.</div>
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So from now on I'm gonna use the word we use in Hungarian: <i>cinnamon snail</i>. yep.</div>
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Please don't say it's gross, it's such a cute name! Just think about it as the sweetest animal out of all.</div>
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Ehw, sorry...<br />
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So the story this time is not that long: there is <a href="http://www.cottonrake.com/">this bakery</a> on my corner.</div>
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The cutest, nicest, warmest little place ever.</div>
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With cinnamon snails that just too pretty to eat.</div>
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What I especially love about their version is that they don't put any icing on top. To be honest, I started to make these snails because I had some leftover cream cheese in the fridge for the icing, but after trying one straight out of the oven, I learned that it's absolutely unnecessary. It's pretty sweet on it's own.</div>
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So obviously my little cinnamon snails are not as pretty as those in the bakery, but tastewise I got pretty close! Give it a try.</div>
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Ingredients</div>
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Dough:</div>
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350 g all purpose flour</div>
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1 tsp baking powder</div>
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pinch of salt</div>
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1 tsp ground cinnamon</div>
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50 g caster sugar</div>
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100 g butter</div>
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200 ml milk</div>
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(add two egg yolks if you feel like it. I didn't.)</div>
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In a large bowl, mix flour, baking powder, salt and cinnamon. Melt the butter in the microwave, then beat for a minute with the sugar. Add the milk, and combine the two mixtures.</div>
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Knead a smooth dough (it should be like gingerbread) with your own hands, Add more flour if it's too sticky, or more milk if it's too dry.<br />
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Filling and topping:</div>
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50 g butter </div>
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60 g caster sugar</div>
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1 tsp cinnamon</div>
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a handful of raisins (leave them out if you hate them)</div>
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a splash of milk.</div>
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Melt the butter in th microwave, and mix with sugar and cinnamon.</div>
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Assembly:</div>
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On a lightly floured surface, roll the dough into a centimeter thick rectangle. Spread the 3/4 of the filling on the rectangle and sprinkle the raisins on top. Roll up the rectangle, starting from the longer side if you want mini rolls (like mines on the pictures) or start from the shorter side if you want bigger ones. Cut the roll into 1,5-2 cm wide slices. </div>
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Place the snails on a cookie tray, greased, or lined with baking paper. Brush gently with some milk. Bake until golden brown (it was 20 minutes for me). Three minutes before you would take them out from the oven, open the oven door and quickly brush the snails with the reheated remaining of the filling. This way it will just have time to fully dissolve and stick to the rolls, which will make a deliciously crunchy-glazey top.</div>
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Start eating when it's not steaming hot anymore.</div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-53560557760118553062014-12-21T14:20:00.000+00:002014-12-21T15:11:18.620+00:00Perfect Christmas Morning Breakfast - Countdown for Christmas Part 3<div style="text-align: justify;">
Happy Last Sunday of Advent Everyone!</div>
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This is Part 3, so the very last part of our little Christmas countdown. Today I'm going to be showing you something which is the perfect breakfast if you want to impress your family on Christmas morning. Or any morning, really.</div>
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THE PAIN AU CHOCOLAT!</div>
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I know, the pastry is not the easiest pastry to do. But please give it a try!</div>
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There are two options:<br />
1, Prepare the pastry the night before, wake up an hour earlier in the morning, roll it out, make the little pain au chocolats, and bake them.<br />
2, Prepare everything the previous night and in the morning just bake the pain au chocolats.<br />
Either works.<br />
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Ingredients:<br />
35 dkg flour<br />
25 dkg very cold butter<br />
half a sachet of instant dried yeast (use the other half for <a href="http://chloedejonge.blogspot.co.uk/2014/12/snow-crescents-countdown-for-christmas.html">snow crescents</a>)<br />
2 dl cold milk<br />
2 tblsp caster sugar<br />
1 tblsp honey<br />
1 tsp salt<br />
approxiomately 150 g grated dark chocolate<br />
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<div style="text-align: justify;">
Grate your very cold butter using a cheese grater. Add 6 dkg flour and mix it together with your hand. Line clingfilm on the counter, and spoon the mixture on it. Create a 2 cm thick, 12 cm long and 6 cm wide (approxiomately) rectangle, Wrap it into cling film and put in the fridge for half an hour or in the freezer for 15 minutes. </div>
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Mix the yeast with the flour and add the remaining ingredients. Knead into a smooth dough.</div>
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On a floured surface, roll it into a rectangle, and place the butter rectangle on it lenghtwise. There should be a bit longer dough than the size of the butter rectangle on each side. Fold the downer and upper sides onto the butter rectangle. Fold one side of the dough on the butter rectangle (it should outreach it with a couple of centimeters). Push the outreaching part properly into the dough, then fold the other side as well - you should have covered the butter rectangle completely.</div>
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Turn the dough with 90 degrees, and roll it carefully. Divide the dough into three parts with your eyes and fold the two outer parts onto the middle one. That's a simple fold.</div>
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Then turn the dough again with 90 degrees, and roll it. Now divide it into four parts with your eyes. Fold the outer ones in, then fold the two parts on each other. That's a double fold. </div>
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Turn the dough with 90 degrees, and do another simple fold. Don't roll it out but cover with a kitchen towel and put it in the fridge for 2-3 hours or for overnight. </div>
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Roll the dough into 0,5 cm thickness and cut into 10x10 cm squares. Springle grated dark chocolate in the middle and roll it up. Cover the little pains with a kitchen towel and let it rest at a warm place for 30 minutes or for overnight. </div>
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Preheat the oven for 175 degrees, and bake the pain au chocolats for 15 minutes.</div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-20791184523848963132014-12-19T14:20:00.000+00:002014-12-19T14:20:11.519+00:00Snow Crescents - Countdown for Christmas Part 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94wX46Bup6M_LGAuiIogzaAnB-GmaNEL8t83aC0HBVn3U3snqEpo5-z8ZtEYq6EknAMrGSTjqr_MCXeVE1BdSmi83j5SwnyzwlZhGDDfu8ivI4tsG30yc2R_i7ASGoEDh01QM_bMIRg8/s1600/h1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94wX46Bup6M_LGAuiIogzaAnB-GmaNEL8t83aC0HBVn3U3snqEpo5-z8ZtEYq6EknAMrGSTjqr_MCXeVE1BdSmi83j5SwnyzwlZhGDDfu8ivI4tsG30yc2R_i7ASGoEDh01QM_bMIRg8/s1600/h1.JPG" height="480" width="640" /></a></div>
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sn't snow crescents - in Hungarian '<i>hókifli</i>' - the cutest name for a cookie? Although this is not necessarily a Christmas cookie, at least in my family it's always present at any celebrations, I find it the best dessert for the holidays.</div>
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As you may guessed earlier, I am pretty much a big fan of smaller cookies for Christmas - I think baking huge cakes is unnecessary (although<a href="http://call-me-cupcake.blogspot.co.uk/2013/12/soft-gingerbread-cake-with-cream-cheese.html"> I will </a>of course...). Let me explain. What does a Christmas fridge <strike>and balcony</strike> looks like? Full of food or ingredients, all needs to be chilled/rested, and after the holidays it's the same amount of leftovers. No matter how big your fridge is, it is very likely that there won't be space for a cake stand with the lovely cake on top, covered in icing, therefore it can't touch anything... Bad idea. Instead, a simple metal box full of cookies what you just put on the table with the coffee, and then you serve the leftovers at breakfast on Christmas morning. Because cake for breakfast is a bit 'too much', cookies are absolutely fine. </div>
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And these snow crescents suggest that it wasn't only a 'form random balls from the dough'-method. Because it takes a long time. But it's worth it, believe me.</div>
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Don't be afraid, this recipe is not hard. But it takes a long time. It's the best to have a calm weekend afternoon before Christmas to prepare them. And good news! Storing them in a box, they stay fresh for more than a week. </div>
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<b>Ingredients</b><br />
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<b>For the dough</b><br />
50 dkg flour<br />
25 dkg softened salted butter (if you use unsalted, add 1/2 tsp salt to the flour)<br />
2 eggs<br />
5 dkg sugar<br />
2 dl semi-warm milk<br />
half a sachet of instant dried yeast<br />
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<b>For the walnut filling</b><br />
230 dkg walnuts or pecans (I used half and half)<br />
180 dkg icing sugar<br />
2 tblsp milk<br />
1/2 tblsp vanilla extract<br />
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<b>For the jam filling</b><br />
25 dkg thick jam (I prefer berry jam)<br />
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<b>For the icing</b><br />5 dkg icing sugar<br />
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<b>Method</b><br />
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For the dough, mix the yeast and the sugar with the milk in a cup.</div>
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In a large ball, whisk the eggs for two minutes with a hand mixer, then add the butter and mix it together. Incorporate the flour into the mixture, then add the milk, yeast and sugar. Roughly mix with a wooden spoon, then start kneading with your hand. Knead for 3-4 minutes. The dough should be smooth. Cover it with a kitchen towel and let it stand for 40 minutes. While it's resting, prepare the filling.</div>
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With the amount of ingredients I wrote above, you can use half of the dough for the walnut crescents and the other half for the jam crescents. If you want to prepare only one type, double the measurements. For me, the walnut crescents are the best/real ones!</div>
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You don't have to do anything with the jam in advance of filling.</div>
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Grate the walnuts in a food processor. I don't have one, so I put them in a plastic bag, and I hit them with a wooden spoon on the kitchen counter for 5 minutes. </div>
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Mix the grated walnuts with the icing sugar, vanilla extract and milk in a saucepan, and cook it for 3 minutes on low heat. Cover it with a lid until the resting period of the dough is finished.</div>
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Preheat the oven for 175 degrees. Line parchment paper into two trays. </div>
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Get a bit of the dough - a size of a walnut - and form it into a ball. On a floured surface, roll it into a 8-10 cm wide circle. Put half a tablespoon of filling in the middle. Fold the circle into a half circle, and push together the edges (it should look like a ravioli). Then fold it once again, so one side of the little roll will have a thicker crust (this should be the bottom of the cookie). So basically you just rolled the filling-bump into the flat part. Push the dough well together - use a fork if necessary. Push the ends into little 'tails' and turn them inside, so it will look like a little moon.</div>
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When you do it with jam, be very careful not to have any holes on the crescents, otherwise the jam will escape.</div>
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Bake them for 10-15 minutes or until golden brown. Roll them in the icing sugar while they are still hot. Serve with cold milk.</div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-80789459256128177892014-12-18T14:28:00.000+00:002014-12-18T14:30:13.327+00:00Our Secret Family Gingerbread Recipe - Countdown for Christmas Part 1<br />
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Hey Everyone! Good news: I'm going to make a series of three posts before Christmas: two cookies you can make days or weeks before the holidays (this is the first) and the perfect Christmas morning breakfast. Here we go with number one - Our Secret Family Gingerbread Recipe!</div>
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Not a secret anymore I guess.</div>
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This recipe has a cute story - our kitchen at home (and mine here in Scotland as well) is tidy and clean - but not organised at all. I mean the recipes - despite that I bind books myself and we have so many pretty recipe books and planners, the most important recipes are just circling around - 'it's on a piece of paper in the big red cookbook'; 'I've seen it in the wooden spoon drawer' ; 'I saved it in a draft on one of the computers' and so on. However, we never had problems with that - except maybe an additional half an hour looking for the recipes. But a couple of years ago, we lost the gingerbread recipe. It was gone.</div>
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It was literaly nowhere, so we decided to go back to the bottom. Where was it from? A back of a gingerbread spice mixture. Ten years ago. Great.</div>
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We tried every gingerbread recipe from every single brand of gingerbread spice mixtures - but ended up disappointed all the time. We had an entire Christmas period with a kitchen full of hope and half-decent cookies.</div>
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And then my mom found it. </div>
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It was indeed on the back of a spice mixture, and it was the same. The same old, lovely perfection. </div>
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Obviously we copied it to every single book and electronic device we have. And now I share it with you guys - so if it gets lost again, you can save me.</div>
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This recipe is the best gingerbread for me, ever ever. The only thing I changed from the original one is that back home we don't use separate spices, just buy the readymade gingerbread spice mixture. For some reason, I could not find any of that in Glasgow, so I made my own. </div>
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The baking part of the gingerbread takes time because of the amount of cookies - I find it the best to do it together with someone - one is handling the oven and the other is cutting the cookies. For example, it is a brilliant kitchen activity for kids. When I was little I spent most of my december evenings cutting little angels and Christmas trees.</div>
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<b>Ingredients</b><br />
25 dkg honey<br />
10 dkg butter<br />
10 dkg sugar<br />
0,5 kg flour<br />
0.5 tsp bicarbonate of soda<br />
0.5 tbsp ground nutmeg<br />
0.5 tbsp ground cloves<br />
0.5 tbsp ground cinnamon<br />
0.5 tbsp ground ginger<br />
1 egg<br />
2 egg yolks<br />
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<b>Method</b></div>
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Melt the butter in a saucepan with the sugar and honey. Set aside and let it cool (I normally put it outside for some minutes). Mix the flour with the bicarbonate of soda and the spices. Whisk the egg and the egg yolks for a minute and add it to the flour. Mix it together, then add the sugar, butter and honey. Knead together with your hand until the dough is smooth. If it is still a bit warm, let it cool completely then <b>put it in the fridge for overnight</b> (this part is <i>crucial</i> - otherwise it won't be soft). </div>
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Flour a bigger surface and roll 1/4 of the dough each time. Roll it to any shape, it should be around 4-5 mm thin. Cut the cookies out with gingerbread cutters - if you don't have these, you can use a cup as well. </div>
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Put them in a tray (you can put baking paper but it won't stick without it either) and bake on 180 degrees for 5-7 minutes. Keep checking on them - the best is when the edges are crunchy and the middle is still soft. Let it stand for 5 minutes before putting them into a box. </div>
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In a box, they could be kept forever.</div>
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Okay, not forever, but for a long time - so you can make it in advance for Christmas.</div>
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From this amount of dough, a normal metal cookie box will be full. </div>
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For the icing, you may use the egg whites remained from using the egg yolks in the gingerbread - or if you freak out from eating raw eggs, you may use water. Start adding icing sugar, constantly mixing. It will be ready if it's thick but still spreadable - like the consistency of nutella or mustard (<strike>great examples huh</strike>). Put it in a small plastic bag and make a tiny hole on it - and you can start icing. </div>
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If you want to make colourful icing, you can add food colouring at any point.</div>
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We also made a gingerbread house. We made our own templates and <i>of course</i> that I forgot to write down the measurements (food blogger...?). However, we used the gingerbread house of <a href="http://butterheartssugar.blogspot.co.uk/2011/12/gingerbread-house-part-one-making-and.html#.VJLUSCvz1NG">Kara</a> as an inspiration, and I realised she actually put some templates on her blog. You can find it in the link with her instructions.</div>
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From my recipe, there was only a little bit of dough left after the house - so if you want to make it, my advice is to double the measurements - but it this cake, have plenty of time for it!</div>
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com5tag:blogger.com,1999:blog-1191142780534912743.post-55495115417042226842014-11-16T21:09:00.000+00:002014-11-16T21:09:26.879+00:00Mini crescent rolls tutorial<div style="text-align: justify;">
I wasn't sure whether to share this recipe or not, because I don't have photos about the result. But since these little crescent rolls are very nice and super easy to make, I thought I would still share it with you. It's also a great substitute for bread, you can make mini sandwiches, or sometimes I like to fill it with cheese or pizza sauce. You can also put some cheese on top! </div>
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So here is the recipe and the tutorial pictures. Photos this time are by the wonderful <a href="http://instagram.com/filipaandre">Filipa André</a>. </div>
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<b>Mini crescent rolls</b><br />
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<i>Ingredients</i><br />
35 g all purpose flour<br />
2,5 dl milk<br />
half a sachet of instant yeast<br />
2,5 dkg butter<br />
1 tsp sugar<br />
1 tsp salt<br />
1 egg yolk<br />
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<i>Method</i><br />
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Mix flour, yeast, sugar and salt. Melt butter in the microwave and mix it in as well. Add milk - it should be semi-warm - slowly, continously incorporating into the mixture with a wooden spoon. When it's starting to become a dough, put the wooden spoon away and start kneading with hand. Knead for a couple of minutes, then cover with a kitchen towel and let it rise in a warm place for an hour.</div>
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Divide the dough into 4 parts. Cover the rest, while you're working with one.</div>
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On a floured surface, roll the mini dough balls into a rectangle - it should be thin, around 4-5 mm. Half the rectangle along the longer side, and cut each sides into 2 quadrangles (leaving triangles on the top and bottom), then these into two triangles. Sounds complicated? It isn't, just have a look at the pictures and the gif!</div>
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Gently pull out the triangles, then roll it up from one of the corners, creating a mini crescent. If you are patient, let them rise for 20 minutes - until then, you can make more crescents.</div>
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Spread some egg yolk on the top with a kitchen brush, then bake on 180C for around 10-15 mins - but that depends on the oven and the size of the crescents, so be careful at the first round.</div>
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-52069155023129793502014-10-17T12:38:00.000+01:002014-10-18T01:07:08.535+01:00Scotch Lamb Street Food Festival + Using stock wisely + Homemade Bread!<div style="text-align: justify;">
It's been a while, but I think it's never too late to write about a great food event, and the Scotch Lamb SFF in Glasgow was amazing.</div>
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I was a little bit surprised when I got invited as it's still weird to mention myself as a blogger from <i>Scotland</i>, and also, I usually bake sweets, so lamb or any meat dishes are not exactly in my repertoire, at least not on my blog.</div>
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Actually, I have to confess something: I barely eat meat. It isn't a decision or a conscious diet point, but it doesn't exactly fit into my student budget. I could buy chicken, as it's not that expensive, but I am really afraid of the chicken meat you can buy in stores, even the free-range ones. We have our own chicks at home, and when you prepare those birds all the time, and then you get a supermarket-chicken in your hand, you can really see the difference, and I am afraid of the things which are causing the difference.</div>
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I am not an expert in preparing red meat, but I know the same problems come with that as well. Especially as it's more expensive, it's easy to get tempted by the cheaper ones, thinking that it must be the same with a different label. Because seriously, how can we know?</div>
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This question was answered at the Scotch Lamb SFF, when I got the Scotch Lamb and Scotch Beef labels introduced to me. It is pretty straightforward; those labels only go to meat coming from checked, trustworthy farmers all around Scotland, so you know that what you're paying for is not estrogen, but quality meat. So watch out for these:</div>
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At the event, we were showed a butchery lesson and an exclusive cooking demonstration with useful tips like which parts of the animal you would need and what you should throw away and also advice so you could understand what your butcher is doing and ask for specific preparations.</div>
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We were also invited to taste incredible lamb dishes and yummy smoothies. I had a delicious lamb shoulder with coriander, pomegranade seeds and cous cous. My friend Eve had a lamb burrito and we both tried the berry, mango and the oreo chocolate smoothies. Yum!</div>
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I thought I would share a great tip with you in case you are a student as well, or just find meat too expensive, or maybe not a great fan of it, but still want to get the useful proteins and vitamins.</div>
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If you go to the butchers, normally you can't only buy meat but also bones, which is obviously so much cheaper. If you can't see any, just let the butcher know you are interested in buying some bones, they will be more than happy to sell it to you - otherwise they might throw them away.</div>
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At home, put the bones in a big saucepan, add cold water and some salt and pepper. Sting a clove into an onion and put it in the water. You can also add celery, carrot and parsnip. Bring it to the boil and let it simmer for a couple of hours. When it's ready, strain it and there you go! You can also freeze your stock in plastic boxes so you can use them later.</div>
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If you are preparing a chicken, you an use the backbone for stock - it normaly has very few meat on it so it's worth it more for stock - if you cut the chicken before roasting it, you save cooking time and you aso get the backbone for stock - great deal!</div>
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The recipe I'm sharing with you is ideal if you are making stock - it is the famous french onion soup</div>
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Ingredients</div>
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1 kg red onions, peeled, chopped to circles</div>
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1 tsbp sugar</div>
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some olive oil</div>
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your beautiful lamb/beef/chicken stock</div>
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The secret of making french onion soup is the time. Heat the oil and add the onions and the sugar, then let it caramelize. It could take almost an hour, but please be patient - don't add the stock until you've got a beautiful amber colour mixture of the onions.</div>
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It is great when you are making stock, cause while you are cooking the broth, there is time for the onions to caramelize - but be careful to be there during the whole time and keep stirring it, otherwise it will burn.</div>
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When the onions are ready, add the stock. It's hard to say how much liquid you need, but for one kg of onions, you are good to do a big bowl of soup - like 3 or 4 liters.</div>
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When you added the stock, season it, but be careful - when I make soups I normally make it a bit saltless, cause when you reheat it later, it will taste saltier. And obviously, you can always add salt at serving. Bring it to simmer with the stock, cook for 10 minutes, and you're done! Try it with this amazing homemade bread - but be careful, you have to prepare the bread the day before.</div>
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<b>The easiest no-knead bread</b></div>
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This recipe is adapted from <a href="http://bleubirdblog.com/">here</a>, and I'm absolutely loving it!</div>
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3 cups of flour</div>
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1/2 tsp instant yeast</div>
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1 tsp seasalt</div>
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1 1/2 cups water<br />
1 tblsp oil</div>
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Mix dry ingredients, then add the water in little portions and mix continously with a wooden spoon. When all the ingredients are combined, grease another plastic boil with olive oil, and put the dough in there. Cover with plastic wrap and let it rise for <b>18 hours</b>.</div>
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Put flour on a surface, and pour the dough on it - form a ball with quick moves and cover it again with some plastic wrap for 1-2 hours. Make sure that the ball is covered with flour all around, but not super thickly.</div>
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Preheat the oven for 200 C and put your French oven inside (if you don't have one, a big heatproof ceramic bowl with lid or covered with aluminium foil will do it). When the dough is ready, get the very hot pot out and carefully place the dough inside. Cover with lid and bake for 30 minutes, then remove lid and bake for another 15.</div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com4tag:blogger.com,1999:blog-1191142780534912743.post-28108746572595129832014-09-15T20:01:00.000+01:002014-09-15T20:01:04.649+01:00Celebrating Autumn - Caramel Apple Tart<div class="separator" style="clear: both; text-align: center;">
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I had to live 21 years to decide which season was my favourite. Autumn won. Lot of people go for spring, but that's the season I particularly don't like. It's the end of the winter, but still SO cold for several weeks, then you just can't tell whether it's gonna be hot or chilly that day. With Autumn, it's different - it's cold. Maybe there is a little bit of sunshine, but still cold. Festive season is coming, or is already here, the colours are amazing, and there is rain. My favourite type of weather. I just adore the smell of wet fallen leaves in the park, when it's still not freezing, but you already got red cheeks. Oh my.</div>
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And as a baker, this is the best season EVER. Baking over the summer is such a pain, with heating up the already hot house and all that. During winter it is really lovely, but the rage of ingredients are wider during the autumn, so it is the best. And all these fruits and veggies - apples, pears, grapes, squash, nuts etc - are the best to combine with spices like cinnamon, nutmeg or ginger.</div>
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This tart is very simple but yet has a special kick with the bottom caramel layer. You can't exactly feel the caramer cracking, as it melts in the oven and merges with the apples, but it still has that lovely flavour what makes this tart stand out.<br />
It takes quite a long time to grate the apples - if you don't have much time, just cut into small pieces.<br />
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<b>Ingredients</b><br />
<i>Crust:</i><br />
300 g all purpose flour<br />
200 g butter<br />
100 g icing sugar<br />
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<i>Filling:</i><br />
100 + 30 g caster sugar<br />
5 middle size apples, peeled and grated<br />
10 g butter<br />
1 tsp cinnamon<br />
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGguTRO0hxf26izBOfYVlMJV5sRPruiwUGx9Q9Nma8JwcEUgL_zPPHGZPmbsbkIUFHX_z5DIwNL8lKQR0JJqnKni1fqbXm41E5xS4Z5mqBPuVyqPlKj0Xi4Ztduio5_xBoYWixQrRKbWk/s1600/1.JPG" width="640" /><br />
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<b>Method</b><br />
Mix the flour with the icing sugar. Cut the butter into tiny cubes, and add it to the flour mixture. Crumble the butter into the flour using your fingertips. Add some cold water to form a dough. Put it in the fridge for a little while.<br />
Melt the butter in a pan, and add grated apple, cinammon and 30 g sugar. Cook until it losts half of its size,<br />
Grease a normal tart form, and preheat the oven for 175 C. Separate the dough into two parts; it should be 1/3 and 2/3. Roll the bigger one and place it in the form. Place baking paper on the dough, then some baking beans or rice (these could not be used as beans or rice anymore so I suggest to keep them after baking for another time!). Bake for 10 minutes, then remove the beans and bake for an other 5 minutes.<br />
While the crust is in the oven, separate the smaller dough, roll them and cut them into stripes.<br />
When the crust is ready, put 100 g caster sugar into a pan and let it melt on medium heat. Do not mix until it all melted. When it is all melted, as quick as possible pour it onto the crust. It hardens very fast! Spread it as much as you can. Place the cooked apples on the caramel, then finish it with the dough stripes. Put it back into the oven for 15-20 minutes.<br />
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<span style="font-family: Times, 'Times New Roman', serif; text-align: justify;">Hi Everyone! </span></div>
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<span style="font-family: Times, 'Times New Roman', serif; text-align: justify;">I realized that there are way too many posts on my blog starting with "I know I did not write and I am sorry I am terrible bla bla bla".</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I seriously have to change that. I love this blog with all my heart. And I see the statistics and I do have a lot of readers (including a massive amount of guys from France, which really surprises me), so I don't want to disappoint you.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I made and photoed this recipe almost two months ago, and I was just lazy. I got an amazing internship job in a museum, and although I was cooking and baking on a daily basis, I did not photo it. I'm returning to Glasgow next week and I hope I can concentrate on the blog more than I did during the summer.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">How is a lasagne 100% homemade you may wonder... well, this is about the pasta this time, I am going to share with you how to make it by yourself. Not a big deal, I promise, and it is not crucial to have a pasta machine!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Originally the rule is 1 egg to 100 grams of flour (plain flour). Although eggs' sizes vary and I don't exactly know what size needs exactly 100 grams, I normally go with a medium egg and add 90 g of flour - it is easier to add more flour if necessary, but if the pasta dries, there is no going back. Side note: if your pasta dries, please don't panic, it is amazing to put into soup. Make any vegetable soup (not cream soup), and grate the hard pasta through a big holed cheese grater while it's boiling, Cook until everything comes to the top and you're done!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Soooo, here we go for the pasta, for one medium tray of lasagne:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 eggs</span></div>
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<span style="font-family: Times, Times New Roman, serif;">180 g flour + a bit more.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Pour flour into a bowl and make a well in the centre. Put the egg in the well, and first use the fingers to mix it together with the flour, then began kneading.<b> It is going to be hard and tiring and you have to knead forever. </b>I told you!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">When the pasta ball is perfectly smooth, you are done. Cover it with a tablecloth, so it won't dry. From here, you have to options.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><i>If you don't have a pasta machine</i></b>: Divide the ball into four parts, and cover those you're not working with. Using a rolling pin, roll the pasta on a floured surface until it's as thin as possible. You can cut it into smaller parts if that's easier - for lasagne, 10x5 cm quandrangles are perfect. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><i>If you do have a pasta machine</i></b>: Divide the ball into four parts, and cover those you're not working with. Using the clean pasta machine, roll it to a thin pasta, going thinner and thinner with each step, so you should start with a thicker one. I stopped at the second level, so it does not have to be as thin a pasta machine could do, maybe around 0,6 mm.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">If you're using the pasta when you're making it, feel free to do that right after you made it, it does not need to dry. If you want to save it for later, dry it on a tablecloth for a very long time (like one or two days), at a dry place - it has to be perfectly dry because otherwise it will get moldy. Don't forget to change the cloth regularly, it will go wet! When you're done, wrap them into celophane and store it in the cupboard. A good way to dry them - I have never done that but saw it - is to fold the pasta in half when its still fresh, and put it on a string, like you do with the washing.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">And now, let's make some lasagne!</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">printable version</span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Ingredients</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 g home made lasagne pasta</span></div>
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<span style="font-family: Times, Times New Roman, serif;">300 g minced meat</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 carrot</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 red onion</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 celery</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5-6 tomatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif;">salt, pepper, nutmeg</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tblsp olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g butter</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5 tblsp flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5 dl milk</span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 g cheese</span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Method</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">In a large pan, heat up the olive oil, and add the meat. Cook it for 15-20 minutes or until it's fully cooked. Season with salt and pepper. Mix the vegetables in a food processor (you can chop them into little pieces if you don't have one) and add it to the meat. Cover the pan and let it cook on medium heat for 15 minutes. Taste it to find out if you need more seasoning. Don't worry if it's a little bit oversalted, the pasta doesn't contain any salt anyway.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Melt the butter in a saucepan, and add the flour in little portions, constantly mixing. Start adding the milk really slowly, don't stop mixing to avoid lumps. Season with a pinch of salt, pepper and nutmeg.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Grease a heatproof tray or bowl with oil or butter (I normally use a medium glass bowl). Preheat the oven for 200 C. Start layering; start with a layer of pasta, then the meat, then the white sauce. The very top should be a meat layer. If you are using parmesan or a similar kind of hard cheese, don't add it before baking, wait with it until serving. If you are using cheddar or a similar kind of softer cheese, grate it and put it on the top of the lasagne before it goes in the oven.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bake it for 25-30 minutes.</span></div>
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So, I found that mulberry tree near our house next to an old road. Then an other one, in a park. I immediately had the idea of this pie.</div>
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Anyway, mulberries are so amazing. Unfortunately, I don't find mulberry trees very often, and finding the fruit in a shop is absolutely impossible. So if you happen to run into one, definitely go and make this pie! It is so yummy with the creamy vanilla custard. And the whole feeling of going and collecting some wild fruit in a wee basket or bowl is so great, almost magical. I think it makes you appreciate the fruit, thinking that it is a true gift from nature, not something you <i>bought</i>. Okay, I'm starting to be too romantic, let's move on!</div>
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I gave up my favorite 3:2:1 recipe this time to try something new I read in a magazine. It was great, but kind of similar to my original one. </div>
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If you can't get mulberries (but please try), you can make this pie with raspberries or blackberries as well.</div>
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scroll down for printable recipe!</div>
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300 g flour</div>
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200 g butter</div>
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100 g icing sugar</div>
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1 egg yolk</div>
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1 tsp baking powder</div>
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1/4 tsp salt</div>
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1 tblsp lemon juice</div>
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1 tsp soured cream</div>
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350 g mulberries</div>
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70 g caster sugar</div>
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2 dl water</div>
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1 sachet custard powder (49 g)</div>
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Put the butter in the microwave for 30 seconds. Beat it with the icing sugar and egg yolk until pale. Add the flour, salt, lemon juice and baking powder, and mix together with a wooden spoon. Add the soured cream (you can use cream fraiche or yogurt if you want), and incorporate the mixture into a ball using your hand. Add more soured cream if necessary. Cover it with cling film and put it in the fridge for 20 minutes.</div>
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Mix the mulberries with the caster sugar and cook it on medium heat for 5 minutes. Mix the custard powder with water and add it to the berry mixture. Mix constantly with a wooden spoon until it gets thick (around 5 minutes). Set aside.</div>
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Preheat the oven for 180 C. Divide the crust ball into to parts, leaving one of them bigger (2/3 - 1/3). Roll the bigger one on a floured surface. Grease a pie chart (I used a 32 cm wide one) and place the rolled crust in it. Bake for 10 minutes. Pour the mulberry mixture on the crust. Roll the other part as well, and cut 1,5 cm wide stripes. Place them on the berry mixture and bake together for 20 more minutes.</div>
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If you can, wait until it cools down, and the filling sets. </div>
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-90142617312551121942014-06-30T21:45:00.000+01:002014-06-30T21:47:10.819+01:00Summer berry pizza<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">I'm back! No excuses, all you'd hear is bla bla bla. But I am soooo so back with a lot of yummy summer recipes in my pocket! Let's start with an extraordinary pizza.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I always have some restover linzer crust in my freezer, probably because I'm obsessed with pies, and I always use the simplest but best linzer recipe for the crust. The key is 3:2:1, 3 is flour, 2 is butter and 1 is icing sugar. There you go! You also have to add a bit of ice cold water to form a proper ball. Some people add an egg, I do that sometimes, but honestly, I don't really feel the difference.<strike> And water is cheaper</strike></span></div>
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<span style="font-family: Times, Times New Roman, serif;">It's summer so wherever you live I doubt you don't have berries in your fridge. Or your garden. Or any other fruit like apricots, peaches etc. The linzer crust bakes in 10-15 minutes so you don't have to heat the already-sooo-hot house for hours, you just have to wait until the "pizza crust" gets cool. Yeah, that's probably the hardest part.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I recommend white chocolate for red berries, because they are incredibly great together. But you can skip it or use any other kind of chocolate as well.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Happy baking!</span><br />
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Scroll down for printable version!</div>
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<b><span style="font-family: Times, Times New Roman, serif;">Ingredients</span></b></div>
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<i><span style="font-family: Times, Times New Roman, serif;">Crust</span></i></div>
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<span style="font-family: Times, Times New Roman, serif;">200 g flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">125 g cold butter</span></div>
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<span style="font-family: Times, Times New Roman, serif;">60 g icing sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1-2 tblsp ice water</span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">Topping</span></i></div>
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<span style="font-family: Times, Times New Roman, serif;">2 dl heavy cream</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tbsp icing sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">mixed berries, around 150 g</span></div>
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<span style="font-family: Times, Times New Roman, serif;">50 g white chocolate</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Method</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut the cold butter into tiny cubes. Mix the icing sugar with the flour and add the butter. Use your fingertips</span></div>
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<span style="font-family: Times, Times New Roman, serif;">to create a crumbly mixture, then add some cold water and form a ball. Try to be as quick as you can so you won't heat up the ingredients with your hand. Cover the ball with cling film and put it in the fridge for half an hour. Preheat the oven for 180 C. Roll the crust ball into a circle, it shouldn't be very thin, around 1-2 cm. Leave it thicker at the edges. Bake it for 10-15 mins. Let cool completely. Grate the chocolate and chop the berries. Beat the heavy cream and add the sugar at half way. Place the heavy cream on the pizza crust, then the berries and sprinkle with chocolate. </span></div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-26972338700548308812014-04-18T13:21:00.001+01:002014-06-30T21:47:50.886+01:00Me and my brownies.<div style="text-align: justify;">
Almost Easter!! Everybody happy? This is going to be the first Easter in my life I don't spend at home. I am quite sad, but also relieved that I will miss all the watering drama. The only Hungarian tradition I don't like.</div>
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I'm hosting an Easter lunch on Sunday, and I'm preparing with plenty of food. Since I am going to make them tomorrow I'll try to post them before Easter, so you may give it a try. I am definitely making <i>kalács </i>[ˈkɒlaːtʃ], a Hungarian sweet bread. Similar taste as brioche, but it has a very lovely braided form, you'll see. And also I am going to make doubled eggs or stuffed eggs or whatever is the correct English tense. The two favourite Easter foods of mine.</div>
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But today, it's time for brownies! I am not sure if I shared this with you guys but most of the cakes and sweets I've made in my life turned out to be great, but I had a struggle with brownies. I know, right. Brownies. Damn easy thing.</div>
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It has never been horrible. Or uneatable. It has been alright. But we all agree brownies is not a thing what is supposed to be <i>alright</i>. Whenever brownies is mentioned, everybody want to pass out and they start craving for a little slice of chocolate goodness. My brownies were okay, especially for a non-British or American family, where this cake is not traditional. They didn't have high expectations.</div>
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I did. And after so many semi-bad attempts, I started to try different combinations, creating my own recipe. I don't know how is the real traditional brownie, but in my head, it has no nuts. 90% percent of the recipes I ran into had some kind of nuts in them. Well, if brownies have nuts, my almond-chocolate Christmas cake is brownies, end of story. So what I was looking for is a perfect combination of chocolate, butter, eggs and flour. And yeah, it happened... as you might have guessed reading all this. Here is my perfect brownie.</div>
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<b>For a small tray, double the measurements if you have a normal baking tray. This is finished by me in a day.</b></div>
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185 g plain flour</div>
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185 g butter</div>
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185 g good quality dark chocolate</div>
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70 g sugar</div>
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1/2 tsp. baking powder</div>
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1 egg</div>
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First thing. I put one egg because somebody in the halls has been stealing my eggs and I had only one left. It is not easy to cut the brownie when it is hot, but when it is cold, it is totally alright. However, feel free to add another egg.</div>
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Preheat the oven for 180 C. Whisk the eggs, add the sugar and whisk them together for a minute. Melt the butter with the chocolate (I used the microwave). Add the chocolate and butter to the egg mixture and finally add the flour and baking powder. Grease a tray, pour the mixture and bake it until ready. In my oven it requires 25 minutes, but in a better owen, 17-20 minutes is enough I believe. Keep checking, when the middle is set, it is ready.</div>
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Always have a glass of milk while eating it.</div>
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-85749381829634174292014-03-17T09:32:00.000+00:002014-06-30T21:48:17.878+01:00Cheese & onion pie + NEW DESIGN!<br />
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<span style="font-family: Times, Times New Roman, serif;">Wohoo, new design!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">As you have seen, I created new widgets recently with a hand-draw shelf theme. I always ask my friend who's a graphic designer to give me feedback, and she suggested to create the whole layout of the blog like that, so I finally drew the header. I hope you like it! Let's celebrate with pie.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">I love this cheese & onion pie since it is soooo easy to make, you don't need any special ingredients, and it is good as a starter, a main or even a side! The crust is my favourite quiche crust, which is so easy to remember - the flour has to be the double of the salted butter so if you use 100 g butter you need 200 g flour etc etc. So easy to remember, and you can always create new variations.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">This was made for a small pie chart, if you have a classical one, use 300 g flour and 150 g butter. You also have to cover it, don't forget!</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: large;">Cheese & onion pie</span> (for a 20 cm pie chart)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">200 g flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 g salted butter </span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 egg</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 giant leek</span></div>
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<span style="font-family: Times, Times New Roman, serif;">100 g cheddar cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif;">0,5 dl cream</span></div>
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<span style="font-family: Times, Times New Roman, serif;">salt, pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 egg</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut the butter into small pieces and using your fingertips, mix it with the flour. When it is crumby, add the egg and mix it together. If you don't have an egg, you can use 2 tblsp of water. Wrap it into folpack and put in the fridge for half an hour.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut the leek, and grate the cheese. Mix it together with the cream and egg, add salt and pepper (be careful - the crust is already salty!).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Butter the chart and preheat the oven (175 C) Half the dough, make the other half a bit bigger. Use 2/3 of this half to roll a circle for the bottom of the chart. Use the rest 1/3 for the sides. Put parchment paper and baking beans on it and bake for 5 minutes. Remove the paper and beans, and bake for an additional 5 minutes. Wait a little bit so it chills down, then spoon the leek and cheese mixture on it. Roll the other half of the dough, and place it on the top. If it is bigger than the chart, squeeze the edges between the mixture and the baked dough. Otherwise just squeeze it to the baked layer gently with a fork. You may "draw" some marks on top with a knife. Pierce the top dough so the air could come out.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bake for 35 minutes. Always serve hot! You can heat it up again in the oven or in the microwave.</span></div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-31077312359533435252014-02-10T08:00:00.003+00:002014-06-30T21:48:42.512+01:00A cheesecake week<div class="separator" style="clear: both; text-align: center;">
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I know it's my second cheesecake post in a while, but I got a bit obsessed. I made three, THREE cheesecakes in the past week. I ended up buying more cream cheese anytime I went grocery shopping, saying 'I'll make a cheesecake later tralala', I always made it on that day.</div>
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I kinda created my own, easy cheesecake recipe and now I am trying new variations. One thing happens all the time - when it's ready and I take it out from the oven it looks perfectly pretty, but as it chills down, the top's breaking. all. the. time. If anyone knows why and how to avoid it, I'd be really happy to know! I wanna eat pretty cakes.</div>
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What I do basically is having a simple batter, and creating a thin layer on the bottom with a different flavour. So far, I tried chocolate and different jams. If you work with jam, however, you should prebake the bottom layer, otherwise it won't stay a bottom layer. When I tried it for the first time, the bottom and the top layer perfectly changed place!! It was sort of funny and now I know what to do.</div>
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I share my white chocolate vanilla cheesecake this time. If you want berry or any fruit flavour, replace the white chocolate with 1,5 tbsp. jam, and after pouring the bottom layer on the crust, prebake it for 8 minutes or so.</div>
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What kind of cheesecake is your favourite? </div>
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<b>White chocolate vanilla cheesecake</b></div>
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400 g Philadelphia cream cheese</div>
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1/2 cup sugar<br />
2 eggs<br />
1 tsp vanilla extract</div>
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250 g Digestive biscuits<br />
100 g butter<br />
90 g white chocolate</div>
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Grind the biscuits, and melt butter in a bowl. Spoon the grinded biscuits in the melted butter, and mix them together. Grease a spring form (I used a very small one), and cover it with parchment paper. Put a bit less than half of the crust mixture on the bottom, spread it and using the bottom of a glass, gently squeeze it down. Do the same on the sides with the rest of the crust. Put it in the fridge for 3 hours or if you don't have time, in the freezer for a shorter while.</div>
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Preheat the oven for 175 C.</div>
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Beat cream cheese for a minute, add sugar, vanilla extract and eggs, and beat together. Put approxiametly 1/3 of the batter in another bowl. Melt the white chocolate (in a pan or the microwave is fine), and mix it with the 1/3 of the batter.</div>
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Pour the white chocolate layer on the crust. Then very very carefully, spoon the plain layer on it. </div>
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Bake for 50 minutes or until the middle is set. Let it cool completely, and put it in the fridge. The cooler the better!</div>
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Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-8956296074823108302014-02-02T18:14:00.006+00:002014-06-30T21:49:33.921+01:00Spicy squash pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">I made this pie for Thanksgiving but forgot that I actually made photos too. (...) Reviewing them I remember how good this pie was, so I will redo it very soon. During the autumn, I made many versions of squash pies but this one turned out to be the best. This is one of the variations of the classic pie I bake very often - it is kinda impossible to forget the recipe as it follows the 3:2:1 rule; 30 dkg flour, 20 dkg butter and 10 dkg sugar. Well, these amounts apply for a classic, big ceramic pie chart - which I do not have at the moment, so I used a small one, halving everything The pastry was still a bit more than I needed, you can see on the pictures how tall it is.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Happy baking!</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Spicy squash pie (for a 30 cm pie chart)</b></span><br />
<span style="font-family: Times, Times New Roman, serif;">30 dkg flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">20 dkg butter</span><br />
<span style="font-family: Times, Times New Roman, serif;">10 dkg icing sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 egg</span><br />
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<span style="font-family: Times, Times New Roman, serif;">1 small butternut squash</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 eggs</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tbsp fresh ginger</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 tbsp cinnamon</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 dl cream</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Mix the icing sugar with the flour. Chop the butter into tiny cubes and using your fingers, mix it together with the flour-sugar mixture. Add the egg and knead until smooth. Wrap in plastic foil and put in the fridge until the batter is ready.</span><br />
<span style="font-family: Times, Times New Roman, serif;">If you have time, simply put the whole squash in the oven and bake on 180 C for about an hour or until it's soft. Then cut it into half, remove the seeds and simply spoon the inside into a bowl. You may cut the squash into half and remove the seeds, then cut into pieces before putting into the oven - in that case it will be ready quicker. Leave the oven on 180 C.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Once the soft, baked squash is a bit chilled, mix it with an electric food blender until smooth (I don't have one, and a fork worked as well). Add the cream, spices and eggs and mix with and electric hand mixer until smooth. </span><br />
<span style="font-family: Times, Times New Roman, serif;">Grease the pie chart, and using the 2/3 of the chilled dough, roll a circle and place it to the bottom. Use the remain of the dough for the sides. Gently squeeze the dough together everywhere. Place baking paper and baking beans/rice on the dough and bake for 10 minutes. Remove the paper and beans and bake for another 5 minutes. Pour the squash mixture into the dough and bake on 180 C for 35-40 minutes or until the middle is set. Serve it hot or cold.</span><br />
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-47490401009900046282014-01-29T19:00:00.000+00:002014-01-29T19:04:20.686+00:00Wait, what happened to the holiday food posts?!<h2>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: small; font-weight: normal;">10 kg hand baggage happened, and the fact that I didnt have space for my camera. Back at home my parents dont have one, so I couldnt take any photos about the foods and sweets I made during the holidays.</span></div>
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BUT for New Years Eve, I went to my cousins' house and they HAD ONE. I mean a camera. So some photos were taken of the great cheesecake I made for that night.</div>
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Cheesecakes have became popular in Hungary only a few years ago, and the reason for that is very simple: we didnt have soft creme cheese in the supermarkets before! Ridicolous, isnt it? We had some, but they were more like a spreadable thingy you use to put in sandwiches etc. I remember, some years ago I read in a cookbook that the writer brought entire New York cheesecakes home in her hand luggage from the US, because she just couldnt get the ingredients at home.<br />
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We do have Philadelphia creme cheese now, but they are incredibly expensive. And we know that for a cheesecake, you do not need one package, but at least three. I read many recipes on the internet using a little bit of creme cheese, and substituting the rest with sour cream. I'll try it once, but I am sure it isnt the same.</div>
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So I wanted a massive cheesecake for 8 people, found the perfect <a href="http://call-me-cupcake.blogspot.co.uk/2012/02/chocolate-caramel-cheesecake.html">recipe on call-me-cupcake</a>, but didnt really want to buy 600 g Philadelphia. So I used mascarpone since we had it at home (it was on sale somewhere, otherwise I do not think it would be THAT much cheaper). I was a bit worried, but it came out perfect. I created a bit simpler version of Linda's recipe.<br />
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One thing did not really work out for me: you supposed put the chocolate cheese layer first, then the plain one. How should it work out: put the brown layer, then slowly and carefuly spoon the white on it. How it worked out for me: I put the brown layer, then literally <i>poured</i> the rest on it. The result is a slightly weird-looking, shakey-wave pattern. Nobody complained, but next time I will be careful.</div>
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Chocolate oreo cheesecake</div>
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300 g oreos (or similar chocolate biscuits)</div>
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100 g butter, melted</div>
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500 g mascarpone</div>
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350 g sweetened condensed milk</div>
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1/2 dl sugar</div>
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4 tbsp lemon juice</div>
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1 tbsp vanilla extract</div>
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3 eggs</div>
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90 g dark chocolate</div>
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Grind oreos in a food grinder, then mix it with melted butter. Cover the bottom and the sides of a greased springform with the mixture. It is a bit tricky to do it on the sides, but if you are patient and careful, it works out. Put the form in the fridge while you prepare the filling. Preheat the oven to 160 C.</div>
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Boil water in a saucepan, and place an other one on top. Mix the condensed milk and cream cheese until smooth. Add sugar, lemon juice and vanilla extract. Add the eggs carefully: mix constantly with one hand while you add the egg with the other one, so it will not be cooked in the hot filling. Melt chocolate above the water bath and mix it with the 1/3 of the cheesecake batter.</div>
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Put the springform in an other big pan. Spoon the chocolate cheese batter first, then spoon the rest of the cheese batter on top. Boil water in a kettle, and pour it in the larger pan, around the springform, the water should reach halfway up the sides.</div>
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Bake for an 1 hour then let cool completely to serve.</div>
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<i>this time, the photos were taken by Dorotea Engel, my lovely cousin.</i></div>
Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com2tag:blogger.com,1999:blog-1191142780534912743.post-49777243988691434682013-10-09T12:19:00.000+01:002013-10-09T12:19:39.847+01:00New recipe book<br />
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<span style="font-family: Times, 'Times New Roman', serif;">I am still alive. I've just moved thousand-something miles away, and I am pretty unorganized yet. My new location is Glasgow, Scotland. </span></div>
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I am staying in student accommodation which means I do not have the prettiest kitchen ever, but I do my best to figure out how to continue making photos and gifs. </div>
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Now I show you some photos from back at home; I started a new "project", a new recipe book. I have many of them, and a lot of recipes all around the house on piece of papers (which I should stop). This is something I do not want to use in the kitchen, but to save the best and nicest recipes of mine, and add some cute drawings to them as well. I do not have many in it yet, but I have time. The book has two sides, one for sweet and one for non-sweet recipes. I made the cover myself and applied it on a simple sketchbook I bought back in Italy. The wonderful blue textile is from Tilda.</div>
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<span style="font-family: Times, 'Times New Roman', serif;"><i>Még mindig élek. Csak ezervalamennyi mérföldre költöztem, és még eléggé szét vagyok esve. Az új lakhelyem Glasgow.</i></span></div>
<span style="font-family: Times, Times New Roman, serif;"><i><div style="text-align: justify;">
Kollégiumban élek, tehát nem vagyok megáldva a legszebb konyhával, de igyekszem kitalálni hogyan folytathatom itt a fotózást, mert mindenképpen szeretném.</div>
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Most néhány még otthon készült fotót mutatok. Elkezdtem egy új "projectet", egy új recepteskönyvet. Sok ilyenem van már, meg persze rengetek papírra lefirkantott recept szanaszét (erről sürgősen le kell szoknom). Ez egy olyan darab, amit nem szeretnék a konyhában használni, hanem csak lejegyezni a legjobb receptjeimet, néhány rajzzal is megtoldva. Nincs még benne sok, de van időm. A könyv kétoldalú, egy a sós, és egy az édes recepteknek. A borítót én készítettem és applikáltam fel az egyszerű könyvre, amit még Olaszországban vettem. A gyönyörű kék textil Tilda márkájú.</div>
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-28507748719258677392013-09-12T11:03:00.000+01:002013-09-12T11:05:55.499+01:00Goodbye plum pie<span style="font-family: Times, 'Times New Roman', serif; text-align: justify;">It is actually in rhytm. Good-bye-plum-pie.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">It is a goodbye one, because there's only left three days at home. Monday I move to Glasgow. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I am confused and everything, just not organized.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I made this pie because I thought it would be great for next day's breakfast. It was gone in an hour. That tells it all.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">15 dkg flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">10 dkg butter</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5 dkg icing sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">plum (I am sorry, I didnt count, how many. About 0,5 kg I think...)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tbls brown sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix the flour with the icing sugar. Chop the butter into little cubes and using your fingertips, knead it into the flour mixture. In the end, add a bit of water (1-2 tbls) to shape a nice dough.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cover a pie chart with butter. Roll the dough into a round and place it in the pie chart. Bake it on 180 degrees for 15 minutes (I didn't use baking rice or beans this time).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Half the plums, and remove the seeds. Place them on the pastry, starting from the edges, in rounds. Mix the cinnamon with the brown sugar, and sprinkle it on the plums.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bake it for additional 20 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Búcsú-szilvapite, mert már csak három napom maradt itthon. Hétfőn költözök Glasgowba.</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Össze vagyok zavarodva, és semmi sincs megtervezve.</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Azért csináltam ezt a pitét, mert gondoltam, jó lesz másnap reggelire. Egy óra alatt elfogyott. Azt hiszem, ez elmond mindent.</i></span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">15 dkg liszt</span></i></div>
<i style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">10 dkg vaj</span></i></i><i style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;"><i>5 dkg porcukor</i></span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;">
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<span style="font-family: Times, Times New Roman, serif;"><br /><i>szilva (nem mértem sajnos, de kb fél kiló)</i></span></div>
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<i><i><span style="font-family: Times, Times New Roman, serif;">1 tk fahéj</span></i></i></div>
<i style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;"><i>2 ek barna cukor</i></span></i><br />
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">Összekeverjük a lisztet a porcukorral. A vajat kis kockákra vágjuk, és az ujjainkkal beledolgozzuk a lisztes keverékbe. A végén hozzáadunk egy kis vizet, hogy szép, egyenletes tésztát tudjunk gyúrni.</span></i><br />
<i><i><span style="font-family: Times, Times New Roman, serif;">180 fokon 15 percig sütjük (most nem használtam sütőrizst vagy sütőbabot).</span></i></i></div>
<i><span style="font-family: Times, Times New Roman, serif;">
</span></i>
<i style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Elfelezzük a szilvákat, és kivesszük a magokat. Elrendezzük őket a tésztán. A fahéjat elkeverjük a barnacukorral, és megszórjuk vele a pitét.</span></i><br />
<i style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">További 20 percig sütjük.</span></i></i><br />
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</i>Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-63985028896806978392013-08-18T21:43:00.002+01:002013-08-18T21:47:08.944+01:00VKF! 58 - Lazacos quiche<br />
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<span style="font-family: Times, Times New Roman, serif;">Szóval az van, hogy én baromira elhatároztam, hogy indulni fogok az 58. VKF-en.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mert még sosem indultam. És ez tök béna.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Naponta frissítgettem a TeaRoomot, hogy mikor jön a várva-várt feladat, majd megjött, én meg kétségbeestem. Halvány fogalmam sem volt, mit készíthetnék, ami megfelel a kritériumoknak: strandkaja, könnyen hordozható, gyors. Áááá. Teltek a napok, és egyszer csak itt találtam magam Olaszországban, és az utolsó reményem is elszállt, hogy én bármit is fogok csinálni ebben a fordulóban.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Aztán ma, az utolsó nap (...) megvilágosodtam. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Quiche. Hát persze.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mert gyors, finom, és hidegen is isteni. Ja, és mert mindig ezt csinálom, mikor nincs más ötletem. De tényleg passzol.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Aha. Hogy csinálok itt, egy másik konyhában quichet úgy, hogy be is fotózom sötétedésig? Hát leginkább sehogy.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">És akkor eszembe jutott, hogy én biza indultam a Lidl Receptrangadó pályázatán, ahol az egyik fordulóban történetesen lazacos quichet készítettem, és meg is nyertem a zsűridíjat azon a héten. A receptet pedig még nem töltöttem fel.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ez hát az én VKF-receptem. Kicsit csalok, hisz a képen látható étel egészen konkrétan nem ide készült, de végül itt végezte. Jó strandolást! Én holnap Riminibe megyek a tengerpartra. Quiche-sel, vagy quiche nélkül... Még nem tudom :)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Hozzávalók</i></span></div>
<ul style="background-color: white; border: 0px; list-style: none; margin: 19px 0px 0px; padding: 0px; vertical-align: baseline; width: 300px;">
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 1 evőkanál olívaolaj</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 125 gramm vadlazac (mélyhűtött is jó)</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 1 kiskanál tengeri só</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 200 gramm liszt</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 100 gramm vaj</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 2 szál répa</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 4 gerezd fokhagyma</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 1 fej főzőhagyma</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 100 gramm tejföl</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 150 ml tejszín</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 2 darab tojás</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">- 100 gramm trappista sajt</span></li>
<li style="border: 0px; color: #7f7f7f; font-size: 14px; line-height: normal; margin: 0px 0px 13px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><i>Elkészítés</i></span></li>
</ul>
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<span style="font-size: 13px; line-height: 16px;"><span style="font-family: Times, Times New Roman, serif;">Először elkészítjük a tésztát. </span></span></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">A lisztbe keverjük a sót, majd az apró kockára vágott vajat. Kézzel összegyúrjuk amennyire lehet, majd egy löttyintésnyi hideg vizet hozzáadva kész, homogén tésztává gyúrjuk. Folpackba csomagoljuk, és hűtőbe tesszük fél órára.</span></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">A lazacot és a zöldségeket vékony csíkokra vágjuk. Kevés olívaolajon megpirítjuk a fokhagymát. Rádobjuk a hagymát és a répát, majd a lazacot. Pár perc alatt megpároljuk őket, majd rászórunk egy kiskanálnyi szárított, őrölt gyömbért (ha van friss, az még jobb). </span></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="color: #7f7f7f; font-size: x-small;"><span style="line-height: 16px;"><br /></span></span><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">Ha a tészta már eleget pihent, kicsomagoljuk, lisztezett deszkán kinyújtjuk, majd kivajazott cakkos szélű formába nyomkodjuk. Megszurkáljuk villával, sütőpapírt terítünk rá, majd ráborítunk egy adag sütőrizst/vagy sütőbabot. (Ha ilyenünk nincs, nevezzünk ki, azonban ezeket már nem lehet később sütés-főzésre felhasználni).</span></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">180 fokos sütőben a nehezékkel együtt sütjük 15 percig, anélkül 5 percig.</span></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;"><span style="line-height: 16px;"><br /></span></span><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">Elkészítjük a tejszínes öntetet: a tejfölbe keverjük a tojásokat, majd hozzáadjuk a tejszínt. Ízlés szerint ízesítjük sóval, borssal, szerecsendióval (vigyázzunk a sóval, mert már van a tésztában, a hal pedig eleve sós).</span></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;"><span style="line-height: 16px;"><br /></span></span><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">A halas tölteléket a tésztába kanalazzuk, és elegyengetjük. Ráöntjük a tejszínes keveréket. Sajtot reszelünk rá.</span></span><br />
<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;"><span style="line-height: 16px;"><br /></span></span><span style="color: #7f7f7f; font-size: 13px; line-height: 16px;">180 fokos sütőben kb. fél óra alatt lesz kész. Akkor jó, mikor a tetején a sajt már szép barna.</span></span></div>
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</span>Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-29014654322171412062013-08-16T13:53:00.000+01:002013-08-16T16:08:12.520+01:00A real Italian lesson.<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">ITALIA!! I am here! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Before, I used to cook and eat. Now I just eat. Haha. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I am going to go on with cooking and baking again when I go home and then when I finally move to Glasgow, but now, I enjoy everything what Italy can give me.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Including kitchen lessons. Thank to two amazing, true Italian grandmas, I am lucky enough to learn some real Italian recipes.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">This one, cappelletti. Means little hats! What you can see here is 4 hours work for 3 people (okay, two of them made it for the very first time). If you make it on your own, for the first time, start with 1 or 2 kilos of flour instead of 4.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Our master was Anna, who made this for a restaurant for several years - big big big thanks to her!</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><i>ITALIA! Itt vagyok.</i></span></div>
<i style="font-family: Times, 'Times New Roman', serif; text-align: justify;">Ezelőtt főztem és ettem. Most csak eszek. Haha.</i><br />
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<span style="font-family: Times, Times New Roman, serif;"><i>Folytatom a sütés-főzést amint hazaértem, majd nem sokkal utána elköltöztem Glasgowba, de most, inkább kiélvezek mindent, amit Olaszország adhat.</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Beleértve a főzőleckéket. Hála két rendkívüli, igazi olasz nagyinak, szerencsés vagyok, és megtanulhatok néhány hamisítatlan olasz receptet.</i></span></div>
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<i style="font-family: Times, 'Times New Roman', serif;">Ez itt cappelletti. Azt jelenti, kalapocskák!! Amit itt láttok az négy óra munka három embernek (jó, abból kettő életében először csinálta). Ha egyedül, elsőnek ugrasz neki, csak egy vagy két kiló liszttel kezdj négy helyett.</i></div>
<i style="font-family: Times, 'Times New Roman', serif; text-align: justify;">Mesterünk Anna volt, aki több évig egy étteremben dolgozott - nagy nagy nagy köszönet neki!</i><br />
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Cappelletti</div>
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1/2 kg flour<br />
4 big eggs</div>
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250 g ricotta</div>
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250 g parmesan<br />
little pinch of salt<br />
pinch of nutmeg<br />
1 egg for the filling</div>
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Knead together the flour with the eggs. When it is well-combined, cut into 2-3 cm slices, and using a pasta machine, stretch it to very thin (look at the picture). Start with less thin, stretch it many times, putting the pasta machine into thinner and thinner.<br />
Always put a cloth to the pasta you do not use, it dries very quickly!<br />
With a sharp knife, cut the extra thin pasta into 2x2 cm squares. Mix the ricotta, grated cheese, spices and egg in a bowl. Using a coffee spoon, put one spoon filling in the middle of the square. Fold two parts together, now you have a triangle. Tap the edges together well. Hold the two farthest corners of the triangle, and fold it together. Oh, I wish I made gifs this time!</div>
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When you are ready with all the cappelletti, you can freeze it!</div>
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Cook the cappelletti in boiling water for about 5 minutes - you will see when pronto :)<br />
After, you can fry it in a pan on a little butter, or add some ragú or sour cream. Or eat it without anything. </div>
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<i>1/2 kiló liszt<br />4 nagy tojás<br />250 g ricotta<br />250 g parmezán<br />egy pici csipet só<br />1 csipet szerecsendió<br />1 tojás a töltelékhez</i></div>
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<i>Összegyúrjuk a tojást a liszttel. A kész tésztát 2-3 cm vastag szeletekre vágjuk.<br />Tésztagéppel nagyon nagyon vékonyra nyújtjuk. Kezdjük egy alacsony fokozattal, majd többször átnyújtva érjük el a legvékonyabb verziót - lásd a képen.<br />Mindig takarjuk le azt a tésztát, amivel nem dolgozunk, mert nagyon hamar kiszárad!<br />Az ultravékony tésztát 2x2 centis négyzetekre vágjuk. Összekeverjük a ricottát a reszelt sajttal, a fűszerekkel és a tojással. Egy kiskanál tölteléket teszünk a négyzet közepére, majd két sarkot összefogunk, így kapva háromszöget. Jól nyomkodjuk össze a széleket. Ezután a háromszög két legtávolabbi pontját fogjuk, és hajtsuk össze, így kapva a végleges formát. Bárcsak csináltam volna gifeket :(<br />Mikor kész vannak, le lehet őket fagyasztani!</i></div>
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<i>Lobogó vízben kb. 5 percig főzzük, látni fogod, mikor kész van.<br />Ezután megforgathatjuk vajon, adhatunk hozzá ragut, vagy tejfölt. Vagy ehetjük simán :)</i></div>
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and thousand of photos...</div>
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</span>Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0tag:blogger.com,1999:blog-1191142780534912743.post-91291518808314404222013-06-29T18:25:00.003+01:002013-06-29T18:28:25.326+01:00Créme brulée is the sense of life<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Have you ever had créme brulée? No? I am sorry but you really should have one immediately, since... there is no need to explain and I am not able to do that. You just have to taste it.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I recently bought this caramel gun (somebody please tell me what is it in English :) ), only because I wanted to make this. I will definitely use it for something else too, but this was the first goal, and it totally worth it. I heard you can melt the sugar on the top if you turn the oven on grill mode - never tried, but I also read a lighter is fine as well, but I am afraid it would be tricky with a lighter without burning your finger :( so I strongly recommend this gun. So cute!</span></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ettél már créme bruléet? Nem? Nagyon sajnálom, de azonnal muszáj megkóstolnod, hiszen... nem szükséges magyarázkodnom, és nem is tudok. Meg kell kóstolni, kész.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Nem rég vettem karamellizáló pisztolyt, csak azért, hogy ezt a receptet ki tudjam próbálni. Nyilván másra is fogom használni, de ez volt az elsődleges cél, és teljesen megérte. Úgy hallottam, a sütő grillfokozatán is lehet cukrot olvasztani a tetejére, de sosem próbáltam. Az öngyújtós verzióról is hallottam, de nem hiszem hogy lehetséges ujjégetés nélkül :( szóval nagyon ajánlom ezt a kis pisztolyt. Olyan cuki!</span></i></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">24 g vanilla sugar</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">25 g + 5 tsp sugar</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">250 ml cream (30%)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 ml milk</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 egg yolks</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">0.5 egg white</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix the vanilla sugar, the milk and the cream together, and boil it. Add the sugar to the egg yolks and white. </span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once the milky mixture is ready, mix it with the eggs doing the following: put the hand mixer in your left hand (or right if you are left handed), and mix constantly the eggs on the lowest program. Slowly add the mixture. This is how you wont get fried eggs :)</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place the mixture into small bowls and put them into a tray. Place water in the tray, it have to be by the half of the bowls.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake it on 120 C for 90 minutes. Let cool completely and put it in the fridge until next day.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place a teaspoon of sugar on the top and burn it on the cream with the caramel gun.</span></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 zacskó vaníliás cukor (24 g)</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">25 g + 5 tk. kristálycukor</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">250 ml habtejszín</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 ml tej</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tojássárgája</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">0.5 tojásfehérje</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Összeöntjük a vaníliás cukrot, a tejet és a tejszínt, és felforraljuk. A tojássárgájával és a tojásfehérjével összekeverünk 25 g kristálycukrot. </span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mikor felforrt a tejes keverék, hozzáöntjük a tojásokhoz a következőképpen: bal kézben (ha balkezesek vagyunk, akkor jobbkézben) tartva a kézi habverőt, a legalacsonyabb fokozaton folyamatosan keverjük a tojást, míg lassan hozzáöntjük a forró tejes tejszínt. Így nem lesz rántottánk :)</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A keveréket kis tálkákba öntjük, és egy tepsibe helyezzük. Vizet öntünk a tepsibe, úgy, hogy az a tálkák feléig érjen.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120 fokon 90 percig sütjük. Teljesen kihűtjük, majd másnapig hűtőbe rakjuk.</span></i></div>
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Másnap eloszlatunk egy tk. cukrot a tetején, és karamellizáló pisztollyal ráégetjük.</span></i></div>
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<br />Chloé de Jongehttp://www.blogger.com/profile/00028420063931603547noreply@blogger.com0