I may never buy flour tortillas from the grocery store again.
http://flic.kr/p/brNJLo
This is a very delicious Walnut Crumble. It is not just my personal opinion, but lots of my International friends, Portuguese, Chinese, Hungarian, you name it, all love it. I think the secret is the usage of butter. For this recipe, we use only 2 cups of flour and 3 tablespoons of sugar. With 3 egg yolks, we mixed it to form a dough. Halved it, one part at the base of the Walnut Crumble, the other half we leave in the fridge for about 30 minutes to rest. The 3 egg whites will be beaten until fluffy with soft peaks, and we add the finely ground walnuts (150g) and gently fold it. At this stage, we add about some powdered sugar as well as 8 tablespoons of apricot jam. This will all form the second layer. Finally, using a cheese grater, grate the chilled dough to create these crumbly topping which forms the final layer. Viola! Hope you enjoy this wonderful dessert.
(The detailed recipe is here)
9:53 AM
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Keeping your knives sharp at home is crucially important to make sure that your knives don’t slip while you’re using them.
According to Kitchen Knives: “A dull knife requires the user to exert more force, which not only causes damage to the food, but can also lead to the knife slipping and some nasty injuries.”
On the other hand, a nice, sharp knife will cleanly cut through your ingredients, so we’re going to take a quick look at how to sharpen knives at home.
Using a Sharpening Steel
Sharpening steels are the large metal rods that you may have seen pro-chefs using on TV and they usually come with a knife set when you buy them.
Technically though, a steel doesn’t sharpen a knife, but actually hones it. This basically means that the edges of the knife are pushed back to the centre and straightened out, rather than actually shaving off some of the edge, which is what sharpening actually is.
It’s not vital that you properly understand the difference between honing and sharpening, but you can check out this post from Kitchn to learn more.
So how do you use a sharpening steel? Firstly, you need to make sure that you’re holding it properly, with the tip firmly planted on your counter.
Start off by holding the heel of your knife against the tip of the steel, pointing slightly upwards at a 15-degree angle.
Maintaining that 15-degree angle, slide the blade down the steel while pulling the knife towards you, keeping the middle of the blade in contact with the middle of the steel.
Using a Knife Sharpener
If the knife is really dull, then you’ll probably have to actually sharpen it as opposed to honing it.
You can either take it to have it done professionally or buy yourself an electric or manual sharpener to use at home.
Electric Sharpener
Electric knife sharpeners are very easy to use, containing motorised wheels which spin against the blade and sharpen it down.
Each sharpener will come with its own instructions, but generally speaking, once it’s turned on you need to hold your knife securely but lightly and pull it through the slots slowly, being sure not to press down too hard.
Then you just need to swap over and do the other side until you’re satisfied with the sharpness of the knife!
Most sharpeners will have a few different slots to use, depending on the extent of damage to the knife.
Manual Sharpener
Manual sharpeners are very similar to electric versions, but the obvious difference is that the sharpening wheels aren’t motorised, or instead of wheels they’ll have a V-shaped chamber which you need to manually pull the knife through.
These sharpeners will be more affordable than the electric versions as well as being a lot smaller, making them easier to store away when you’re not using them.
It’s up to you whether you use an electric or manual sharpener, but this post from On the Sharp Side gives quite a handy rundown of the pros and cons of each.
Whetstone
One other method you could use is a whetstone. Whilst this is usually only used by professional chefs, because it can be tricky to master, the results can be great when done right!
If you do use a whetstone, it’s a good idea to place something underneath it, like some wet paper towels, to make sure that it stays in place.
Once it’s set up, you want to hold the knife facing away from you at an angle of about 20 degrees.
With one hand on the blade, place your other hand on the middle of the flat side of the stone and draw the blade down the stone in a circular motion.
Make sure to keep the blade at a constant angle, until the tip runs off the edge of the block, and repeat the process as many times as needed before sharpening the other side.
9:18 AM
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INGREDIENTS:
3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
DIRECTIONS:
1. Heat griddle or 12-inch nonstick skillet over medium heat.
2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
https://farm5.staticflickr.com/4137/5436846512_c996fb8682_b.jpg
3 tablespoons butter, softened
8 slices whole-grain bread
8 oz fontina or Swiss cheese, shredded (2 cups)
8 thin slices prosciutto or ham
24 fresh basil leaves
8 slices (1/4 inch) ripe tomatoes (about 2 medium)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
DIRECTIONS:
1. Heat griddle or 12-inch nonstick skillet over medium heat.
2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
https://farm5.staticflickr.com/4137/5436846512_c996fb8682_b.jpg
8:59 AM
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Pick my brains, pick my brains! Today's feature is about the 'Dozen Of Holiday Baking Picks'. Wow, it's December and everybody seems to start their holiday shopping. Today is 'National Cookie Day' and I supposed many people will be busy baking their favorite cookies too! At a glance, I realized just how many baked recipes I've successfully tried out on this website. So at one go, I'm going to share with you a dozen of my favorite bakes! They could serve as some great ideas for your baking this coming holiday season! Go on, and click on the names >
- Chocolate Crumble Cake
- Apple Pie
- Macarons
- Banana Cake
- Chocolate Cupcakes or Red Velvet Cupcakes
- Walnut Crumble
- Beigli Walnut Roll
- Molten Chocolate Lava Cake
- Caramel Popcorn
- Favorite Sugar Cookies
- Extra Dark Chocolate Brownies
- Gluten-Free Cornflakes Cookie Crunch
6:56 AM
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These are my very first batch of baking done in Europe. They are none the less Banana Muffins. Baking in winter time is always a challenge, let alone to say they were the first attempts. I like the texture and if I am not wrong, these muffins were not added with baking powder. The reason is, I was not able to read so well in Hungarian yet, and I think I omit the baking powder hence using only plain flour. Here is the basic muffin recipe:
125ml vegetable oil
250ml semi-skimmed milk
200g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g banana (you can substitute with chocolate chips or dried fruit such as sultanas or dried cherries (optional))
2:26 PM
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Originally uploaded by norecipes
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.
Most paella chefs use calasparra or bomba rice for this dish. Other key ingredients include saffron and olive oil.
11:30 AM
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GET NOM - Nashville, TN
Smoked Country Style Pork Ribs Recipe
http://getnomsblog.com/smoked-country-style-pork-ribs-recipe/
Wife is Rebecca Herchenhahn (a paralegal), and according to Eric Herchenhahn (her husband) she's a master of cheese cakes. Also at baking cookies, cakes, brownies and lemon curd!
7:29 AM
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One of our favorite dessert is the Tiramisu. This Italian dessert that is made by layering coffee-soaked Savoiardi, egg yolks and mascarpone cheese is simply wonderful. Mmm...even at the thought of adding amaretto liqueur and cocoa just makes me salivate now. For me, I add a dash of Palinka as a substitute for the liquor.
1:56 AM
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INGREDIENTS
SOUS VIDE PRAWNS
400g of king prawns, deveined (fresh)
1/2 tsp bicarbonate of soda
WAKAME SALAD
15g of wakame seaweed, rehydrated in cold water
1/2 cucumber
1 tsp salt
1 tsp sugar
200g of rice noodles
1 tbsp of rice wine vinegar
1/2 lime, juiced
1 tbsp of tamari
1 tbsp of mirin
1 tsp honey
1 tsp sesame oil
1/2 tsp dried chilli flakes, (or more depending on taste)
10g of bonito flakes
Teriyaki sauce
50ml of tamari
100ml of mirin
30g of caster sugar
1 garlic clove, crushed
1 knob of ginger, peeled and finely grated
Recipe courtesy of Victoria Glass from Great British Chefs. Read the original article at:
https://www.sousvidetools.com/toolshed/recipes/sous-vide-prawns-with-teriyaki-sauce-rice-noodles-and-wakame-salad/
9:16 AM
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- 2 whole Large Eggs
- 1 cup Olive Oil
- 250g Butter
- 1 cup Sugar
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 5* cups all-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- Step 1In a large bowl, cream together eggs, oil, butter, sugars, vanilla.
- Step 2Add remaining ingredients, mix well. Cover and refrigerate dough for one hour.
- Step 3Preheat oven to 175 degrees C (350 deg F).
- Step 4Drop balls of dough or roll dough to 0.6 cm or 1/4" (inch) thick. Cut out shape using cookie cutter.
- Step 5Lay cut out cookie on an ungreased cookie sheet.
- Step 6Bake for 11 minutes until cookies are just barely turning brown.
- Step 7All to cool completely before eating (though it is very hard to resist).
10:38 AM
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My first time making a Yule Log Cake. Is it too early? As we will be traveling in the first week of December, I will not be able to bake while we are on vacation and living in a hotel. Many people said it is very easy to make a log cake, so this year, I decided to give it a try. The inside is just the regular sponge cake and I supposed for the frosting, I should add more confectionary sugar to make it stiffer. In any case this is how my first Yule Log Cake looks like :) Enjoy.
Ingredients:
1/4 cup (30 grams) cake flour
2 tablespoons (15 grams) cornstarch
2 tablespoons (15 grams) unsweetened cocoa powder (regular or Dutch-processed)
1/8 teaspoon salt
1/2 cup (100 grams) granulated white sugar, divided
2 large eggs (110 grams without shells), at room temperature
3 large egg yolks (55 grams), at room temperature
2 large egg whites (60 grams), at room temperature
1 teaspoon (4 grams) pure vanilla extract
1/4 teaspoon cream of tartar
7:18 AM
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Originally uploaded by SeppySills
Carbonnade à la flamande is Flemish beef stew in which beef and onions are simmered in Belgian ale until the meat is tender, the onions are sweet and the ale has cooked down into a rich, dark gravy.
Oh my gosh, I think I am going to try to make this really soon...like sometime next week?;)
11:00 AM
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This is a very easy Chocolate Whipped Cream Frosting for Cupcakes. The ratio used is 1:1. I melted 200g of milk chocolate (This one that I've used today is 74% Cocoa content and origin: France) over a double boil (Using Double Boil Method) pot. This process is very quick and takes a few minutes. Then I fold it slightly with my spatula until a smooth chocolate texture and set it aside. In another container, I whisk 200ml of Heavy Cream (The ones I used today is 35% Fat content). This for about 2 minutes, then I added about 2 tsp of icing (confectionary) sugar. When it forms soft peaks, I portioned one-third to fold it into the chocolate gently. Then I proceed to the second and finally the final third. (Do not over mix/ or over-fold the mixture). In a piping bag, I fill up the cream and let it chill in the refrigerator for about an hour. Then I proceed to pipe the frosting with my favorite piping tips. This is the result (see above picture). The chocolate cupcake recipe is here. I must warn you that this is a completely indulging and fluffy cupcake combination and they're absolutely DELICIOUS!
10:33 AM
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Ingredients: Flour 150g (1+1/4 cups)
Sugar 130g (2/3 of a cup)
(150g if you like a sweeter taste)
Salt 1/4 tsp if you use unsalted butter
Butter 150g (2/3 of a cup) (I've used unsalted)
Vanilla 6g (1&1/2 tsp)
Egg 143g (3 eggs)
Baking powder 3g (1tsp)
Baking soda 1g (1/2 tsp)
Method:
Preheat the oven.
Follow the steps in the video recipe.
First bake at 160°C for 17mins then increase the temperature to 180°C and bake for 3mins more to brown the top.
Temperature could be little different oven to oven, you know your oven better.
The frosting here that I have used is Philadelphia cream cheese frosting. Just the whole tub of 200g cream cheese and 1 cup of icing sugar. Whisk them til combined. My daughter chose pink, so I added a pinch of red food coloring powder to give it a sweet pastel pink color for the frosting.
12:10 PM
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I can't bear to cut it really. This is really a recipe that I like a lot. Officially, this is my second 'Lattice Crust Apple Pie'. And seriously, I love the crust as it was so fresh and delicious! Totally worth it to make the pastry pie crust from scratch than buying the frozen pre-made ones. Here's the recipe:
Pastry Crust:
1 teaspoon of salt
¾ of a stick (90 grams) butter
5 tablespoons of cold water
Milk (for brushing the crust)
The other reason this recipe is lovely is that it is EGGLESS. For making this big pie with the Silicone Pie mold that I have, I am using double this recipe (so 4 cups of flour, 2 tsp salt, 180g butter, 10T cold water). I still have about 100g of the pastry remaining.
If you wish to make it with Apples, the filling recipe is:
Filling:
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
Filling:
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
Instructions:
- Preheat oven to 200ºC
- Add flour, salt and butter in a large bowl, crush butter (with fork or pastry blender) until tiny balls with the flour are formed.
- Slowly add the cold water.
- Knead with floured hands and form a large dough.
- Half it and wrap in plastic. Place it in the refrigerator for 30 minutes.
- On a floured counter-top, roll the dough out to 5 cm larger in diameter than the pie pan/dish.
- Slowly lift the flattened dough off (with a rolling pin).
- Unroll over the pan gently.
- Fit it into the pan and press it with your fingers against all the sides of the pan. Trim off excess and overhanging edges.
- Place the pie shell in the refrigerator. Prepare the filling.
- Peel and slice the apples, chop them into 1/2 inch cubes.
- In a large bowl, mix both white and brown sugar, salt, lemon juice, flour, nutmeg and cinnamon. Heat with 3 cubes of butter in the microwave until volume is reduced to a third and the mixture becomes thicker.
- Roll out the dough on a floured surface, cut the rolled out dough into many 1'' wide strips.
- Remove the pie shell from the refrigerator and spread out filling.
- Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
- Cut off overhanging excess pastry.
- Press the edges down into the rim (this step is important, to prevent the strips from popping up)
- I use the 'tree' shaped cookie cutter, and cut out pieces of it and surround the pie like a border.
- Brush with milk to help brown the crust. Dust with sugar.
- Bake at 200ºC for 15 minutes.
- Turn down to 190ºC for 45 minutes.
- Remove from oven when top crust is golden brown. Allow pie to cool (about 45minutes).
- Serve. It was really delicious especially with a glass of milk :)
8:06 PM
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I really like this recipe. This is my first 'Lattice Crust Apple Pie'. And seriously, I love the crust as it was so fresh! Totally worth it to make the crust from scratch than buying those pre-made ones from the frozen section of supermarkets. Here's the recipe:
Crust
1 teaspoon of salt
¾ of a stick (90 grams) butter
5 tablespoons of cold water
Milk (for brushing the crust)
Filling
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
Instructions:
- Preheat oven to 200ºC
- Add flour, salt and butter in a large bowl, crush butter (with fork or pastry blender) until tiny balls with the flour are formed.
- Slowly add the cold water.
- Knead with floured hands and form a large dough.
- Half it and wrap in plastic. Place it in the refrigerator for 30 minutes.
- On a floured counter-top, roll the dough out to 5 cm larger in diameter than the pie pan/dish.
- Slowly lift the flattened dough off (with a rolling pin).
- Unroll over the pan gently.
- Fit it into the pan and press it with your fingers against all the sides of the pan. Trim off excess and overhanging edges.
- Place the pie shell in the refrigerator. Prepare the filling.
- Peel and slice the apples, chop them into 1/2 inch cubes.
- In a large bowl, mix both white and brown sugar, salt, lemon juice, flour, nutmeg and cinnamon. Heat with 3 cubes of butter in the microwave until volume is reduced to a third and the mixture becomes thicker.
- Roll out the dough on a floured surface, cut the rolled out dough into many 1'' wide strips.
- Remove the pie shell from the refrigerator and spread out filling.
- Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
- Cut off overhanging excess pastry.
- Press the edges down into the rim (this step is important, some of mine popped up during baking)
- Brush with some milk to help brown the crust. Dust with sugar.
- Bake at 200ºC for 15 minutes.
- Turn down to 190ºC for 45 minutes. (I made mine for 35minutes, so gauge this step depending on your oven)
- Remove from oven when top crust is golden brown. Allow pie to cool (about 45minutes).
- Serve. It was really delicious especially with a glass of milk :)
11:47 AM
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Ingredients:
5 large egg whites (160 grams)
1 teaspoon white vinegar
120 grams fine Sugar/or caster Sugar
4 large egg yolks (72 grams)
90 grams plain flour
30 grams cacao powder
1/2 teaspoon salt
20 grams oil (20 ml)
30 grams milk (30 ml)
1 teaspoon vanilla essence
pan size 18 cm
Baking temperature and time: 150°C for 35 minutes, and then 170°C for 3 minutes.
Video recipe, credit to Michael Lim
8:05 AM
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That's a type of fried vegetables at a Hungarian Christmas Fair in Budapest. Read more about the different foods at the fair here.
11:35 PM
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I have made for the first time a dozen of mini sausage bread rolls. These are aiming for breakfast tomorrow morning or as our late afternoon snack today. I find the recipe very easy and here I would like to share it with you:
Ingredients:
3 cups of flour
1/2 tsp baking powder
10g of fresh yeast
1/4 cup warm water
2 tablespoons sugar
12 mini sausages
50g butter
1 tsp salt
1 egg
1 yolk
Dash of milk
Sesame seeds
Instructions:
- Activate the yeast by combining warm water with fresh yeast and sugar. Wait for 20 minutes til bubbles foamy appears.
- Add that to the flour, baking powder, salt and egg. Mix it til smooth dough is formed.
- Let dough rest for 30 minutes in a covered warm bowl.
- Punch down to let air escape and smooth it into a ball of dough of size like before.
- Divide into two parts, and roll it out into a rectangular piece.
- Cut into 8 equal long strips.
- Twirl each strip and coil it around the mini sausage. Tuck in the ends and that side down on the tray with parchment paper.
- Repeat on all mini sausages.
- Let them rest for about 45minutes to one hour.
- Prepare egg wash with egg yolk and dash of milk.
- Brush on each bread roll and add sesame seeds toppings.
- Bake in the oven at 190 deg C for 15 minutes.
Enjoy
8:41 AM
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Mini Crab Cakes - these make amazing Christmas or New Year's Eve Party food... or make them full size in the best Eggs Benedict version you've ever had. Find all my suggestions included with the recipe. http://buff.ly/1t6DhUR by RockRecipes
http://flic.kr/p/qtwyz1
http://flic.kr/p/qtwyz1
12:30 AM
1 comments
Originally uploaded by zannnielim
Ordered this pork knuckle dish called the Squealer at the a baby-friendly restaurant in Budapest at the Pauley Ede street. The restaurant's name is Pest Vakvarjú Restaurant. They wrote there in the menu that it is cooked in the "jóasszony style" :) Food is quite okay, just want to highlight that the staff and place is really very baby-friendly - and I really appreciate it!
4:13 AM
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Janssons frestelse (Swedish pronunciation: [ˈjɑːnˈsɔns ˈfrɛstɛlsə], Jansson's temptation) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish Christmas dinner table, but can be eaten on other occasions such as Easter. The dish is also common in Finland as Janssoninkiusaus.
2:06 AM
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Chocolate ganache is perfect to use as filling, topping, glaze or sauce. ganache first showed up around 1850. It is hard to know the true story of where the recipe was born because both France and Switzerland claim they are the creators of the original recipe. The famous book “Larousse Gastronomique” states that the recipe was created in Paris and so this is true to the original story of the history of ganache.
More info and recipe at: https://www.santabarbarachocolate.com/chocolate-blog/ganache-origin-recipe-/
9:59 AM
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Ingredients
- 270 g granulated sugar
- 4 eggs and 2 egg yolks
- 400 g fresh milk
- 400 g heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 package of phyllo dough
- 150 g butter
- soft brown sugar, for sprinkling
- caster sugar, for serving
- ground cinnamon, for serving
Preparations
- Preheat oven to 200* C (390* F) Fan.
- Melt the butter in a small saucepan over medium heat.
- Using a pastry brush, brush a 30x35 cm baking pan, generously with butter.
- Brush a sheet of phyllo dough with butter and place it in the pan. Brush another sheet with butter and place it on top.
- Do not brush the rest of the phyllo sheets with butter; instead drizzle some butter on to them, one at a time. Crumple each sheet, folding it like an accordion and transfer to the pan.
- Be careful not to press down on them so they don’t flatten.
- Continue in the same way, placing each folded sheet of phyllo gently next to the other, until all of the sheets of phyllo dough are in the pan.
- Drizzle the leftover butter over the top of the folded phyllo in the pan.
- Bake for 20 minutes or until the phyllo turns golden brown and crunchy. To make sure it does become as crunchy as possible to place the baking pan on the highest rack level in the oven so the air is able to reach both top and bottom of pan. This method of adding the phyllo sheets in the pan also allows the air to circulate between the phyllo giving you the crunchiest result possible.
- While the phyllo is baking, prepare the custard. Start by beating the 4 eggs, 2 egg yolks and sugar in a bowl, using a hand whisk. Beat until the sugar has completely dissolved.
- Add the vanilla, baking powder, milk and heavy cream similar to a crème anglaise.
- When the sheets of phyllo dough are ready, remove from oven. Turn the heat down to 180* C (350* F).
- Pour the custard mixture over the phyllo. You can use a large measuring jug to make it easier and less messy.
- Sprinkle soft brown sugar over the top. This will give the surface and sweet crunch.
- Return to oven and bake for 20-25 minutes more.
- When ready, remove from oven and set aside to cool for a bit.
- Sprinkle with caster sugar and cinnamon. Cut into pieces and serve.
Chef: Akis Petretzikis
1:32 AM
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The top reason I wanted to visit Crete, the biggest island of Greece, was to experience the food. Cretan food is known for its incredible Mediterranean based food diet. Even though it’s an island surrounded by the sea, Crete is such a huge island that it’s actually more well known for lamb and meat rather than seafood.
One day while my wife and I were in Chania, Crete, we drove over to a countryside restaurant in the mountains called Ντουνιάς (I’m not sure of the English name). Immediately as we arrived, and met the incredibly passionate owner, and watched him cooking traditional Crete food in clay pots over the fire, I knew it was going to be an incredible food experience.
Before eating, I took a quick walk around the farm, to see all the produce and animals they had on their property. The owner was quick to mention to meet that it wasn’t just a restaurant, but a farm. Everything he cooked was from his farm on his land - the meat, the vegetables, the fruit, the seasonings, even the wine. Everything was local and seasonal.
After walking around, I just asked the owner to serve me a few of his favorite dishes of the day. We enjoyed some incredible house wine, bread, and the mountain goat. Everything was purely delicious, seasoned with wine and rosemary, and full of natural Mediterranean herb flavors. We were also served a few more Cretan dishes, all of which were stunningly good.
My only complaint was that we didn’t plan to stay long enough. We had to eat, and then head back to Chania town because I had something else planned that day as well. It’s the type of restaurant you could go and hang out for the entire day.
Ντουνιάς - An amazing authentic Crete food restaurant where everything is cooked in the traditional way by pure love.
Total price - 34.90 EUR for everything
Thank you for watching this authentic Crete food video! - Mark Wiens, Food Vlogger
1:09 AM
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Originally uploaded by chotda
Pietro's is an Italian restaurant chain from Japan with Italian and Japanese flavored pastas. prawns, mussels, salmon, and squid on top of a tomato-flavored rice base, covered in a Bechamel sauce and run under a broiler. Check out my Lasagna recipe using my own Bechamel sauce and taste the difference!
11:35 AM
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Finally. These yummy steamed buns which are the second batch that I made is a success. I like the minced to be chicken, but these ones made with beef are good too. Honestly, it is very easy to make. I didn't have a good luck for one batch prior to this as the yeast did not really work as it should. My recipe for Steamed Buns as follows:
INGREDIENTS:
FOR THE DOUGH
- 3 cups all-purpose flour
- 2 tsps dry yeast (or 11.34g of fresh yeast)
- 1 cup lukewarm water
- 1 tsp baking powder
- 2 tsps sugar
- 1 tsp salt
- 2tbsp cooking oil
FOR FILLING
- 200g minced chicken
- (Alternatively, you can use beef or pork or vegetables: daikon (white radish), carrot, mushrooms cabbages)
- 1 tsp minced ginger
- 1 tbsp soy sauce
- scallions
- 1.5 tsp hoisin sauce
- Few dashes pepper
- water (1 cup til mixture is some sort of gluey)
- Two dashes of Mirin
TOOLS:
- Parchment paper cut into small squares or cupcakes liners
- Plastic wrap
- Steamer
DIRECTIONS:
- Make the basic dough. You’ll need about 1.5 hours to prepare the dough.
- Add yeast and sugar into a small bowl, add warm water and stir gently. Let the yeast start to bubble for about 15 minutes.
- Add in 2 cups of flour, some oil, salt and baking powder. Stir with the end of a wooden spoon, til a dough is formed.
- Knead the dough for about 10 minutes, and shape it into a ball. Cover it with plastic wrap. Let it rest for 1.5 hours.
- While waiting for the dough to rise, start making the filling by stirring with chopsticks: ginger, garlic, minced meat, water and the seasonings. Mix until all the ingredients are well incorporated.
- Once it became double in size, punched out the air and transfer it to a floured surface to knead for a few minutes.
- Divide into 2 portions. Roll each portion into a log that’s about 1.5 inches in diameter
- Cut the log into 8 parts and shape each port into a ball. Make sure you coat the dough balls with a layer of flour. Press down the ball with your palm. Using a rolling pin, roll the dough into a round thin wrapper with 4-inches diameter (or to a size slightly bigger than your palm). When rolling, make sure the center of the wrapper is thicker than the edge of the wrapper. Repeat this step to make a batch of 8 wrappers at a time
- To fold the bun. Place 1 to 2 tbsp of the filling in the center of the wrapper. Try to stack up the filling so it’s at least 1 inch from the edge of the wrapper. Wrap the bun by folding the edge counterclockwise until the bun is completely sealed. Repeat these two steps to assemble the rest of the buns
- Place the buns on a steamer with parchment in between to prevent sticking. Don’t steam your buns right away but instead, let them sit for another 30 – 45 minutes. This is an important step in making the buns soft and fluffy. The buns will increase in size
- Steam the buns for 15 minutes over high heat. Turn off the heat but do not open the steamer cover. Let them sit in the steamer for another 5 minutes before you take them out. Let them cool a little and serve hot as breakfast, snack, or appetizers
Nikuman (Steamed Pork Buns) is made similarly. The meat inside is Pork and cabbages, as well as mushrooms and shrimps are added.
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