Publié le 24 Février 2014

Hello world~~~

I haven't updated in ages. Well, it is time for a brand new recipe, but first a little bit of a back-story. I received this round, flower shaped baking tray, so I had to try it out right away. And, in case you were wondering, yes, it has been used.

The recipe I used is one I posted already, but I twisted it up a little. The recipe is the one for vanilla biscuits. OK, truth be told, I haven't even measured the ingredients, I just freely poured. If you're a beginner, I highly recommend you measure them. The recipe for the vanilla biscuits uses almonds. I had no nuts around the house.

My gifted baking round/flower tray (on my bed) and compared to my hand.My gifted baking round/flower tray (on my bed) and compared to my hand.

My gifted baking round/flower tray (on my bed) and compared to my hand.

Remember what I called this recipe? Linzer torte? This cake has a crust with some jam on top. If you research the recipe, you'll that the one I used comes really close to it.  I used a cherry jam. I also gave up the lattice design the Linzer torte because of not having enough dough.

INGREDIENTS

  • 200 grams butter
  • 250 grams flour
  • 70 grams sugar
  • some salt
  • some baking powder
  • 30 ml vanilla essence
  • jam of choice

OPTIONAL

  • 100 grams almonds or other nuts
  • some cinnamon
  • vanilla sugar
  • confectioner's sugar

METHOD

Leave the jam to a side. Preheat the oven and prepare a baking tray of choice, using your favorite method

My Linzer torte recipe

Mix all the ingredients in a large enough bowl. You will need to use your hands for this. Get your hands wet so the dough won't stick to them. Mix really well.

Take all the dough and place in the baking tray. Take a lass with a regular shape to help you spread the dough evenly in the tray. It is best to make a little edge to prevent the jam from leaking over. Pour the jam on top, and spread it evenly. Feel free to add more nuts on top.

Place the tray in the oven, in the middle, with a medium-low heat. Baking last about half an hour. Using a toothpick to check if it's done is not very effective due to the jam on top. It is easy to burn this cake, so be careful.

Once it's done, remove it from the oven and let it cool. Once cooled, you can sprinkle confectioner's sugar on top.

Please leave your questions in the comments.

Bon Apetit

© Charly Cross 2013 - present. All rights reserved.

Originally posted on Feb 24, 2014 Edited in November 2018.
 

Voir les commentaires

Rédigé par Charly C.

Publié dans #Cooking, #baking, #dessert, #food, #recipe, #sweets, #tips

Repost0

Publié le 25 Novembre 2013

So today I wanted to cook Potatoes Anna, or as French called it, Pomme Anna. The recipe is here, and as you can see,  not on my blog. BUT, it will be, once I adjust it. And we reached the point where I explain why I felt the need to write a blog entry in my "cooking book."

Sometimes when I follow recipes they don't turn out as I expected. I usually blame it on my stove, not using the same sized pans/pots/so on. But, what if the recipe hasn't been written exactly the first time it has been recorded?

For instance, the recipe for Potatoes Anna above says to use 1/2 cup of melted butter. Another recipe said I can use melted margarine. And this is what I did use, as I didn't have butter on hand, nor time to run to the store to buy it, even if it's literally around the corner.

Pommes Anna by @jwagnerdrums on instagram. mine didn't look this nice.

Pommes Anna by @jwagnerdrums on instagram. mine didn't look this nice.

BUT, you should head over to Wikipedia to read about the dish/recipe, and you'll find out this is a 19th century dish that uses "a very large amount of melted butter." The last time I checked 1/2 cup is nowhere near "a large amount," let alone "a very large amount."

If you want to try this dish, you must do some heavy research on what it's supposed to look like. HINT: it has to look like a round cake. To get this look, you have to turn the pot you cooked it in, upside-down, on a large enough plate.  "A very large amount of melted butter" allows this process to be performed easily. During the cooking in the oven, the water in the butter/margarine evaporates, and your 'potato cake' will stick to the pot and burn, which is what happened to me. Thankfully, it was only the bottom that got burned, and the rest was edible. Needless to say, that if the potatoes stick to the pot you'll have a hard time removing the "cake."

So these are my thoughts on cooking Potatoes Anna. I will definitely try this recipe again, and that is when I will post the (I hope) 'right' recipe for you guys. With pictures too.

© Charly Cross 2013 - present. All rights reserved. 

Voir les commentaires

Rédigé par Charly Cross

Publié dans #advice, #Cooking, #life experience, #life lesson

Repost0

Publié le 24 Novembre 2013

Hello world~~~

You might have many great pound cake recipes, and I cannot wait to find more. There are a few ingredients needed, just a few steps, and then, BAM! baking and voila!

I'll give you guys the quantities for a single loaf and the ones for 2 loafs in parenthesis, if you like it and want to try it again ;) This recipe doesn't need baking powder because the eggs and oil make it really fluffy.

not my picture :( it belongs to its maker

not my picture :( it belongs to its maker

INGREDIENTS

  • 4 large eggs (7 medium eggs)
  • 1 cup sugar (2 cups)
  • 5 tablespoons water (7 tablespoons)
  • 5 tablespoons oil (7 tablespoons)
  • some salt
  • 1 cup flour (1 1/2 cups)
  • vanilla, lemon, or other flavoring you like
  • cocoa (if you want it marbled)

METHOD

  1. Pre-heat the oven and prepare your baking tray.
  2. Mousse the eggs whites.
  3. Place the sugar in a pot, pour the water over, and melt the sugar over some heat (like on the stove). Make sure you get a syrup like looking ingredient and that you don't burn it.
  4. Pour the above syrup on the mousse and mix well.
  5. Pour the salt over the egg yolks, mix with a fork, and pour over the meringue above. Mix well.
  6. Add the oil and mix well.
  7. Add the flour and mix well.
  8. Add the flavoring and mix well.
  9. Pour the mix in the tray and bake for some 30 minutes. A toothpick should come out clean if you prick the pound cake in the middle.
"generic" pound cake recipe

MARBLED CAKE

  • Follow the steps 1 to 8.
  • Pour the mix in the tray saving some 2 or 3 tablespoons of batter over which you pour the cocoa.  Mix well and then pour on top of the rest of the batter with a left/right motion.
  • Bake it like above.
the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cakethe cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

You can further decorate your pound cake with any topping you like. You can also add raisins, nuts, or other dried fruits.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

Voir les commentaires

Rédigé par Charly C.

Publié dans #baking, #tips, #Cooking, #dessert, #food, #sweets, #recipe

Repost0

Publié le 18 Novembre 2013

Making soup? Easy!Making soup? Easy!

Winter is around the corner in this city. The weather is still mostly sunny, but it’s cold. There is no better excuse to warm up with some warm home-made soup, is there?

Now I want to share with you a soup recipe I made and liked. I called it an “all-purpose” soup, because you can alter it to any type of soup. It’s like a basic soup that is eaten as it is, or turned into a chicken soup, and so on. Before you read on, I have 2 warnings:

  • I’m allergic to onion and garlic, thus my foods never have these ingredients.
  • I didn’t measure almost none of the ingredients, and I wanted more soup, to have some the next day. Making soup is no exact science for me.
frozen mixes are a good alternative, if you don't want to make the soup from scratchfrozen mixes are a good alternative, if you don't want to make the soup from scratch

frozen mixes are a good alternative, if you don't want to make the soup from scratch

INGREDIENTS

  • 2 liters of water
  • 3-4 medium potatoes
  • 1-2 medium to small carrots
  • 1-2  small bell peppers
  • 1/4 cauliflower head
  • salt
  • any other ingredient (vegetables or condiments) you can think of that would work in a soup

METHOD

  • Turn the stove top on, throw the salt in the water in a large enough pot, and put the pot on the fire.
  • Peel the carrots, dice them and put them in the pot. The water doesn’t need to boil, there is enough time.
  • Peel the potatoes, dice them to bite size and drop them in the pot.
Making soup? Easy!Making soup? Easy!
  • Clean the peppers, chop them and put them in the pot.
  • Clean the cauliflower, chop it, and drop it in the pot.
  • Add any other vegetable you selected above. Any condiments should be added some 10 minutes before you stop the fire.
  • Let boil. It took my soup 45 minutes to completely boil.
Making soup? Easy!Making soup? Easy!

MAKE A MEAT SOUP

Separately, clean any type of meat you want in your soup. Dice the meat and fry it in a pan with little oil. Grilled meat works fine too. The important part is to cook the meat well.

Making soup? Easy!Making soup? Easy!

When the soup is done, put some meat pieces in a bowl and add hot soup on top for a serving.  You can cover the bowl for some 10-15 minutes and then serve.

Meatballs work just as nicely, but make sure they’re properly cooked, like above.

Making soup? Easy!

This “all-purpose” soup is great for families in which some members don’ t eat meat while others do.  My soup is red because I had put some 2 or 3 tablespoons of tomato sauce. These are added towards the end, with some 10 minutes before you turn off the fire.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

this entry was edited in May 2018, with pictures taken at various times.

Voir les commentaires

Rédigé par Charly C.

Publié dans #Cooking, #soup

Repost0

Publié le 16 Novembre 2013

Hello world~~

My friend showed me the recipe for these doughnuts on a local website and since I had all the ingredients, I figured I should try it out.  The best part is that they’re done so fast, you don’t need to wait for the dough to raise,  and they’re so yummy and light! You’ll want to double the quantities the 2nd time around, hehe ;). You probably won’t believe me, but even a 14 year old boy made these, or it was him sharing the recipe. The pictures are mine.

Fool proof doughnuts

INGREDIENTS

  • 200 grams yogurt
  • 1 egg
  • 3 spoons sugar
  • some baking powder
  • 1 pinch of salt
  • 150 grams flour
  • 1 Tbsp lemon peel – lemon essence works fine too.
I wish mine turned out this pretty :(I wish mine turned out this pretty :(

I wish mine turned out this pretty :(

METHOD

  • Beat the egg.
  • Add all the yogurt and mix well.
  • Add the sugar and mix well.
  • Add the salt pinch and mix well.
  • Add the lemon peel and mix.
  • Add the baking powder and mix for 1 minute.
  • Add in all the flour and incorporate well.

The dough should be a bit thicker than the mayonnaise.  Softer dough will make rounder doughnuts, while a more think one will turn into funny looking doughnuts.  My doughnuts had softer dough, thus they have a more regular, ball-like shape. This is the time to adjust the sweetness, by adding more sugar if you so wish.  At this point I added some grounded nuts.

What mine turned out like :(

What mine turned out like :(

Heat up the oil in a narrow pot, and with a teaspoon drop dough in there. Pay attention so that the doughnuts turn golden brown on all the sides.  When they’re done, just sprinkle with confectioner’s sugar, chocolate syrup, or anything else you prefer for more yummyness.

Bon appetit!

© Charly Cross 2013 - present. All rights reserved.

entry edited in May 2018. all pictures are mine.

Voir les commentaires

Rédigé par Charly C.

Publié dans #Cooking, #sweets, #dessert, #doughnuts, #donuts

Repost0

Publié le 10 Septembre 2013

Bucharest has a very goo public transportation system, this allowing you to reach any area you're curious about, with ease. There are many more bus routes compared to the routes of the trolleybuses, trams, and subway. They'll usually leave you right next to your destination or within walking distance.

So the easiest way of reaching Downtown is by public transportation and while I read that some countries have some bus routes free of charge, this is not the case in Bucharest. In fact ticket inspectors come to check your ticket quite often. The fare for one way, is 1.3 lei for the above the ground routes, no matter how far you go... I guess this is about some US .50 cents? If you're caught without a ticket, you must pay 50 lei (about 11USD).

most commonly seen tram

most commonly seen tram

Speaking of tickets, we don't use those anymore. Instead we have some cards that can be loaded with either trips, monthly passes, a combination of the two, or a certain amount of money (not more than 15 lei). They're the size of a regular bank card. To recharge, you need to find an open "ticket" booth - all of them accept cash in lei. Only some of them accept credit or debit cards. Below is a closed bus ticket booth near my [uptown] place - it used to close at 2PM and it's not opened on weekends.

Using the public transportation in Bucharest

Let's be clear, a charged card doesn't mean you paid your fare for the trip, unless you have a monthly pass. You're supposed to pay for your fare as soon you get on the [trolley]bus or tram. All the public transportation vehicles have some orange machines like the one below and all you have to do is put the card as close as possible to its front and dark circle. A green light and a BEEP will tell you you've been successful. A really loud and long BEEP with a red light will tell you an error occurred and you have to try again. Multiple charges are not possible by default, but you can pay the fare for others that are with you. This is done by pressing the button labeled 2 for as many times as possible. 

from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.
from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.

from instagram: 2nd pic by @eduardintaiul [that's not the bus card]. 3rd pic by @nr137. 4th pic by @dracon1312.

As you can see, there is a screen too where various messages are displayed in Romanian. If you were successful in paying for your trip, you should be shown how much money is left on the card - sometimes the message is too fast. Sometimes, error messages are shown, like in the 3rd picture above and this usually means you can't even attempt to pay for your trip. 

 

It seems RATB [the company operating the public transportation above the ground] likes to repair their machines with tape. They still work though.

We used to have this type of tickets. pic by @alexandrapoate on instagram.

We used to have this type of tickets. pic by @alexandrapoate on instagram.

If you go out late in the evening, you might risk not having a ride back. However, we have a few night buses go all over the city every 30 minutes, but not between 1 and 3am. The fare to ride them is the same as for the day routes. Make sure you get in the correct bus: the N123 bus for instance will not go to the same place as the daytime123 bus!

creepy old tram seen at night. used for maintenance.

creepy old tram seen at night. used for maintenance.

This article was edited on Feb 16th, 2018, but originally posted on September 10th, 2013. 

(c) Charly Cross 2013 - present. All rights reserved. Pictures are mine, unless stated otherwise.

Very old tram by @transportcivilizatro on instagram

Very old tram by @transportcivilizatro on instagram

Voir les commentaires

Rédigé par Charly Cross

Publié dans #advice, #bucharest, #buses, #commuting, #public transportation, #subway, #tram

Repost0