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Midnight crepes - a blog entry

Publié le par Charly C.

Hello everyone.

Right now it's 1am over here. I just came from the kitchen where i prepared some crepes. I started them at something past midnight. This is the 3rd night I do this, granted, not in a row. I think I'm in the process of developing a new habit.

Midnight crepes - a blog entry

The midnight crepes are not all that special, they're regular, sweet crepes that you fill with anything you want that is sweet. In my case, these crepes seem to be better than the ones I make in the day-time. hmmm maybe my cravings determine me to cook better, or maybe i just like the food more.

In any case, the batter turned out exceptionally well, but of course i measured nothing. Water - 500 ml, 1 egg, 5 spoons sugar, pinch of salt, and several spoons of all purpose flour - 5 or maybe 6?

OOps, I should have cleaned the stove's top. Tonight the crepes are less burned, but I took no photos.

Well, this is all for now, bye~~

© Charly Cross 2013 - present. All rights reserved.

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Refilled bell peppers

Publié le par Charly C.

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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My Linzer torte recipe

Publié le par Charly C.

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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"generic" pound cake recipe

Publié le par Charly C.

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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