This is a recipe with an inventive new way of cooking eggs. [My idea, BTW :D At least I like how it works out <3]
It may be a little tricky, but it´s mostly about timing. Also, it can really impress dinner guests, no matter who they are.
Ingredients
For the egg:
1.-1 egg per person.
2.-Some mixed spices of choice. Here, I choose sweet paprika and garlic.
3.-A little salt and olive-oil.
Utensils:
1.-Two cups.
2.-1 Dry frying pan.
3.-SPOON! [In case you hadn´t guessed already ^^;]
4.-A small, metal recipient just about the right size to hold one liquid egg without overflowing or being too flar. A plain jelly-mould will do fine. But the egg has to reach up to 3cm in height; minimum.
Recipe
1.-Break the egg and separate the yolk and white. You do this by holding the egg over a cup and letting the white drip into it. Then, you carefully pass the yolk from one side of the eggshell to the other. DO NOT BREAK THE YOLK!
2.-Put the yolk carefully to one side.
3.-Make sure there is no shell in the white. Then, add your spices of choice and stirr in. It´s great fun to add some food coloring if your spices don´t have a strong natural color. Paprika does it just fine for me.
4.-Put the dry frying-pan on the gas ring. Grease the jelly-mould.
5.-Place the mould in the pan. Pour the egg-white into the jelly mould. Wait for it to harden slightly on the edges and base (they will cook before the top, provided it´s an open container).
6.-When there is quite a bit of solid white (50mm) on the bottom, carefully put your whole yolk in.
7.-Wait for the white on top to solidify. It should just about cover your yolk.
7a).-If you want a soft yolk: Take it off the heat the second it´s hard on top.
7b).-If you want a harder yolk: Wait for 30-60 seconds longer.
I love these. I like them best with runny yolks, so that it pours out when you cut them open.
You can season them with anything you like on your eggs. Even add a little extra in with the yolk if you feel creative ;)
They can also be made into any shape. My favs are circles though... I´m kind of traditional about my eggs in that aspect ^^;.
Remember, it MUST be butter so that the egg comes out easily. Oils burn too fast.
As usual, write any complaints, advice, questions or gloatings about your Prussian eggs in a comment.
Thank you. :)
Friday, January 8, 2010
Home-made pocky
This recipe, though short, may be a bit fiddly. So, if you´re new to baking or just get frustrated easily, you have been warned.
This is a recipe for what is probably the tastiest treat in a box I´ve ever eaten *licks lips*.
Ingredients
For the biscuit:
1.-200g white flour
2.-5-10g yeast
3.-15-20g sugar
4.-250ml warm water (110 degrees F/45 degrees C)
5.-25g cornmeal
For the coating:
1.-Melting chocolate of choice. I love the orange-infused white chocolate for this, but it depends on availability.
Utensils:
1.-Bowl.
2.-Spoons.
3.-Chopping-board.
3.-Oven.
4.-Oven-tray.
5.-One large, deep pot.
6.-One small (handle-less) pot (not frying pan, POT) that fits inside the big one.
7.-A working stove.
8.-A wire-rack with little space between bars.
Recipe
1.- Put 1/3rd of the flour in a bowl with the yeast and sugar. Mix well.
2.- Gradually add the water.
3.- Gradually add flour, knead until the dough is smooth and elastic. (It is preferable for it to be a little cumbly than for it to be too soggy). Leave for 8-10mins.
4.- Make thin strips of dough and roll them into a strip the width of a biro-ink-tube. Cut into 15cm cylinders.
5.- Grease a baking-tray. Sprinkle with cornmeal. Place the sticks onto the tray.
6.- Pre-heat oven at 150Cº for 10mins.
7.- Put sticks in (still at 150Cº) and cook until golden-brown and crunchy. Never take your eye of the oven.
8.- Once done, take out to cool.
9.- Once the sticks are cool, put the chocolate in the small pot. 1/4-fill the large pot with water and put it on to boil.
10.- The second the bubbles appear in the water in the large pot, place the small pot with the chocolte in it INSIDE the boiling water. This will stop the chocolate from sticking and burning. Stir the chocolate as it melts.
11.- Once the chocolte is melted, dip the bread-sticks in the chocolate. Don´t cover them completely. Leave them to cool on a wire-rack.
What do you think? Pocky at home! *crunches* Mmmm...
As usual, if you have complains, questions or problems, comment below.
Enjoy!
~RG
This is a recipe for what is probably the tastiest treat in a box I´ve ever eaten *licks lips*.
Ingredients
For the biscuit:
1.-200g white flour
2.-5-10g yeast
3.-15-20g sugar
4.-250ml warm water (110 degrees F/45 degrees C)
5.-25g cornmeal
For the coating:
1.-Melting chocolate of choice. I love the orange-infused white chocolate for this, but it depends on availability.
Utensils:
1.-Bowl.
2.-Spoons.
3.-Chopping-board.
3.-Oven.
4.-Oven-tray.
5.-One large, deep pot.
6.-One small (handle-less) pot (not frying pan, POT) that fits inside the big one.
7.-A working stove.
8.-A wire-rack with little space between bars.
Recipe
1.- Put 1/3rd of the flour in a bowl with the yeast and sugar. Mix well.
2.- Gradually add the water.
3.- Gradually add flour, knead until the dough is smooth and elastic. (It is preferable for it to be a little cumbly than for it to be too soggy). Leave for 8-10mins.
4.- Make thin strips of dough and roll them into a strip the width of a biro-ink-tube. Cut into 15cm cylinders.
5.- Grease a baking-tray. Sprinkle with cornmeal. Place the sticks onto the tray.
6.- Pre-heat oven at 150Cº for 10mins.
7.- Put sticks in (still at 150Cº) and cook until golden-brown and crunchy. Never take your eye of the oven.
8.- Once done, take out to cool.
9.- Once the sticks are cool, put the chocolate in the small pot. 1/4-fill the large pot with water and put it on to boil.
10.- The second the bubbles appear in the water in the large pot, place the small pot with the chocolte in it INSIDE the boiling water. This will stop the chocolate from sticking and burning. Stir the chocolate as it melts.
11.- Once the chocolte is melted, dip the bread-sticks in the chocolate. Don´t cover them completely. Leave them to cool on a wire-rack.
What do you think? Pocky at home! *crunches* Mmmm...
As usual, if you have complains, questions or problems, comment below.
Enjoy!
~RG
Mini-pies or "Bleeding Hearts"
This is my first recipe. A relatively easy one which is fun to make and just as fun to eat!
It is a biscuit-pie filled with scrumptious jam and has a vegan alternative.
Ingredients
For the "pastry":
1.-375g soft white flour.
2.-10g dry yeast (or 20g fresh).
3.-150g sugar.
4.-300g butter or margerine (corn marge works very well and adds a nice taste).
5.-1 egg (use a spoonful of extra marge and bit more water if vegan, it´s really just for binding).
6.-10-20g of vanilla sugar or couple of vanilla sticks (if you know how to prepare them).
For the filling and topping:
1.-Jam of your choice. Preferably red.
2.-150g crushed almonds.
Extra (not necessary, but very good if you use them):
1.-Another egg (separated into white and yolk).
2.-Almond slivers.
Utensils:
1.-A bowl.
2.-Very many spoons.
3.-Rolling-pin.
4.-2 Heart-shaped cut-out figures. One bigger than the other by at least 2mm, so they fit inside each other.
5.-An oven.
6.-A non-stick (or thoughroughly greased) baking tray.
RECIPE
1.- Mix the flour, the yeast and the vanilla sugar (or vanilla cane) in first. Mix very well, especially if using fresh yeast.
2.- Mix the butter(marge) and sugar together. If using, add the whole egg.
3.- Mix everything together now. Add some more butter(marge) or little water if you have binding problems.
4.- Shape the mix into a ball. Put it in a cling-film covered bowl and leave to rest for an hour in the refrigerator. [Lick clean all spoons involving sugar X3! But seriously, use this time to clean up a bit.]
5.- Prep the chopping-board for the mass (spread some plain flour over it). Use plain flour whenever you´re making something sweet. Corn-flour and integral give it an odd flavor.
6.- Knead the dough in the bowl first. Lift out and spread on the chopping board with a floured rolling-pin. Try and spread so it is aproximately 3mm thick.
7.- Cut out the hearts. Use the smaller heart to cut holes in the middle of 1/3 of the hearts. (So you don´t forget, try cutting three and then making a hole in one; three, hole, three, hole...etc. )
8.- Knead your leftover dought and make more. Make as many as possible.
9.- Put the ones with a hole on top of half the ones without. Line up well. Roll out the the remaining 1/3rd of the biscuits a little more and put them to one side (all these should be whole hearts).
10.- Pre-heat the oven at 175Cº.
11.- Bake the "double" biscuits at 160Cº for about 8-10 mins.
12.- Remove them fron the oven and let them cool a little.
13.- While they cool, brush half the uncooked hearts with egg-yolk and half with egg-white. Sprinkle crushed almonds on the ones with egg-white on them.
(If vegan, you can just sprinkle the crushed almond on, just press down on it a little once sprinkled.)
14.- Once the cooked buiscuits are only warm, spoon your jam of choice into them. Make sure not to fill all the way up to the top, leave a little space.
15.- Put the uncooked biscuits on top of the jam-filled ones. Make a small slit in the top so that the steam can get out.
16.- Return to the oven and cook on top heat only, at 150Cº for one or two minuites. If they don´t look cooked by then, leave them on for a while longer, but always watch the oven.
17.- Leave them in the oven to cool. Once cool, you can put a sliver of almond in the steam-hole to cover it, if you wish.
OK! I may add photos from next-time I make them.
You can also make them in any shape you want, with any jam. I just like them as "Bleeding Hearts". <3 <3 <3
If you have any questions, problems or just want to show off your home-made "Bleeding Hearts", post it in a comment below and I´ll attend to it as soon as possible.
It is a biscuit-pie filled with scrumptious jam and has a vegan alternative.
Ingredients
For the "pastry":
1.-375g soft white flour.
2.-10g dry yeast (or 20g fresh).
3.-150g sugar.
4.-300g butter or margerine (corn marge works very well and adds a nice taste).
5.-1 egg (use a spoonful of extra marge and bit more water if vegan, it´s really just for binding).
6.-10-20g of vanilla sugar or couple of vanilla sticks (if you know how to prepare them).
For the filling and topping:
1.-Jam of your choice. Preferably red.
2.-150g crushed almonds.
Extra (not necessary, but very good if you use them):
1.-Another egg (separated into white and yolk).
2.-Almond slivers.
Utensils:
1.-A bowl.
2.-Very many spoons.
3.-Rolling-pin.
4.-2 Heart-shaped cut-out figures. One bigger than the other by at least 2mm, so they fit inside each other.
5.-An oven.
6.-A non-stick (or thoughroughly greased) baking tray.
RECIPE
1.- Mix the flour, the yeast and the vanilla sugar (or vanilla cane) in first. Mix very well, especially if using fresh yeast.
2.- Mix the butter(marge) and sugar together. If using, add the whole egg.
3.- Mix everything together now. Add some more butter(marge) or little water if you have binding problems.
4.- Shape the mix into a ball. Put it in a cling-film covered bowl and leave to rest for an hour in the refrigerator. [Lick clean all spoons involving sugar X3! But seriously, use this time to clean up a bit.]
5.- Prep the chopping-board for the mass (spread some plain flour over it). Use plain flour whenever you´re making something sweet. Corn-flour and integral give it an odd flavor.
6.- Knead the dough in the bowl first. Lift out and spread on the chopping board with a floured rolling-pin. Try and spread so it is aproximately 3mm thick.
7.- Cut out the hearts. Use the smaller heart to cut holes in the middle of 1/3 of the hearts. (So you don´t forget, try cutting three and then making a hole in one; three, hole, three, hole...etc. )
8.- Knead your leftover dought and make more. Make as many as possible.
9.- Put the ones with a hole on top of half the ones without. Line up well. Roll out the the remaining 1/3rd of the biscuits a little more and put them to one side (all these should be whole hearts).
10.- Pre-heat the oven at 175Cº.
11.- Bake the "double" biscuits at 160Cº for about 8-10 mins.
12.- Remove them fron the oven and let them cool a little.
13.- While they cool, brush half the uncooked hearts with egg-yolk and half with egg-white. Sprinkle crushed almonds on the ones with egg-white on them.
(If vegan, you can just sprinkle the crushed almond on, just press down on it a little once sprinkled.)
14.- Once the cooked buiscuits are only warm, spoon your jam of choice into them. Make sure not to fill all the way up to the top, leave a little space.
15.- Put the uncooked biscuits on top of the jam-filled ones. Make a small slit in the top so that the steam can get out.
16.- Return to the oven and cook on top heat only, at 150Cº for one or two minuites. If they don´t look cooked by then, leave them on for a while longer, but always watch the oven.
17.- Leave them in the oven to cool. Once cool, you can put a sliver of almond in the steam-hole to cover it, if you wish.
OK! I may add photos from next-time I make them.
You can also make them in any shape you want, with any jam. I just like them as "Bleeding Hearts". <3 <3 <3
If you have any questions, problems or just want to show off your home-made "Bleeding Hearts", post it in a comment below and I´ll attend to it as soon as possible.
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