Articles avec #cooking tag

Publié le 6 Août 2014

Hello world~~~

Today's dinner will be "refilled bell peppers" with pork, carrots, and rice. People here love this dish, and so do I.  This recipe calls for cooking both on medium heat and in the oven. It can be done all in the oven too, if you prefer. ;) This is a main dish, and I actually forgot what you can eat it with. Maybe a tomato salad, some yogurt or sour cream. You might want bread too, if you're a fan. The dish can be served warm or cold, depending on when you serve it. Sometimes these peppers taste better cold, or the next day if the person cooking them is really talented. If you ask me, this dish doesn't really need other side dishes.

Most main dishes use onions and (or) garlic, but I am allergic to them, so I used shredded carrots instead of onions. I hope the dish still tastes good. I had 10 bell peppers in total, but I only managed to use 7. That's how many fit in my pot, and not all of them had the same size. I broke 1 pepper and I didn't use it anymore for this dish, but I will use it for a sandwich, or some other dish. I will give you the quantities I used, and I want to mention before hand that I have some left overs I placed in the freezer for a future batch. You need a tall enough pot in so the peppers would stand on their tips. I used pork meat, but you can use a mixture of pork and beef, or just beef. I think beef will cook for longer, though, I'm not sure.

serving idea

serving idea

INGREDIENTS

  •  500 g pork meat. [1 pound?]
  • 500 g uncooked rice [1 pound?]
  • 2 long carrots
  • condiments: black pepper, salt, paprika,
  • thick tomato sauce
  • 2 eggs
  • 200 g sour cream [tastes better than yogurt]
  • 3 table spoons of cooking oil [I used sunflower oil, the most commonly found and used here]
  • bell peppers [7 or more]

METHOD

First, wash the rice, and leave it in some water until you're ready to mix it. Peel and shred the carrots. Now, remove the core with seeds from the peppers, and wash the peppers. Make sure you don't break them. It is time to mix the meat, condiments, eggs, shredded carrots, 2 spoons of tomato sauce, and rice.

soaking rice, counted peppers, and the filling before mixing everything

soaking rice, counted peppers, and the filling before mixing everything

With a spoon fill each of the peppers, but leave some empty space at the top as the rice will swell up. Place the filled peppers in the pot, with the opening up. Fill with water to cover them, and place on medium heat for an hour. I think you need medium heat, as I used low heat and things were going nowhere.

While the peppers boil, mix the sour cream with some 4 tablespoons of tomato sauce, some salt, some black pepper, the oil, and some water.

When boiling time is up, your pot is supposed to be half full with water. I had a lid over my pot and the water level never went down. This turned out to be a good things though, as I used some of the water in the sour cream and tomato sauce mixture. ;) The mixture has to be rather liquid, like tomato juice.

 

i edited this entry in july 2017, when i re-cooked this

i edited this entry in july 2017, when i re-cooked this

When putting the sauce mixture over the peppers, make sure you cover them as well. Place the pot in the oven for 20 minutes. I stopped the fire in the oven after 25 minutes, and then I left the pot in there as it wasn't yet dinner time.

my leftovers before freezing time. can you tell I forgot to put tomato sauce in the mixture? hahaha.

my leftovers before freezing time. can you tell I forgot to put tomato sauce in the mixture? hahaha.

Some notes:

This recipe can be altered for those who do not eat meat, by replacing all the meat with rice or soy. It is best to use some sort of lid for the peppers after filling them, so there will be no leak. You can use slices of tomatoes, potatoes, or pieces of peppers, like I did.

You might have figured out by now, that broken peppers may leak or break further, and you don't want that. Depending on the size of the peppers and number of people at the table, the serving size is 1 or 2 peppers per person. Use at least 2 table spoons of sour cream or yogurt on each pepper after you place them on the plates.

The same filling can be used for refilled zucchini or refilled tomatoes.

Please leave your questions in the comments below.Bon Apetit~~~

© Charly Cross 2013 - present. All rights reserved.

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Rédigé par Charly C.

Publié dans #Cooking, #recipe, #main dish, #tips, #food, #advice

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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.
 

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Rédigé par Charly C.

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

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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. 

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Rédigé par Charly Cross

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

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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.

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Rédigé par Charly C.

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

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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.

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Rédigé par Charly C.

Publié dans #Cooking, #soup

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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.

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Rédigé par Charly C.

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

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