Sunday, September 20, 2009

Coconut yellow split peas "dhal" with flat breads

I've always dreaded making bread; however, this recipe is so easy I know it will be featured frequently on our dinner table. The breads were to accompany the coconut dhal (recipe below) but we had some left over of which we sandwiched the flat bread by spreading cucumber tzatziki and baked beans .... simply yummy!

Flat breads
adapted from BBC Good Food
Serves 8

Ingredients
140g plain flour
140g bread flour
1 tbsp vegetable oil
200ml water

Method
1) Put the flours and 1 tsp salt into a large bowl and mix. Stir 1 tbsp vegetable oil into 200ml water into , then mix this into the flour, stir until you have a smooth dough. Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rest for 20 minutes.

2) Divide the dough into 8 balls. Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin. Prick each one well with a fork to stop them rising. To cook on a barbecue: put the breads on the centre of the grill. Cook for a few mins, then turn and cook the other side.

3) Brush the breads with more melted butter. Reheat the griddle between batches and stack them on top of each other to keep warm


Coconut Yellow Split Peas "Dhal"
Receipe from BBC Good Food

I've substitute red lentils with yellow split peas which works fine. This recipe is also a keeper :)
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Sunday, September 13, 2009

Hungarian Milk Custard { Tejes Pite }

photo credit : Puszta.com (my shot just turned out crappy...)

When I saw the photo above at the mentioned site, I knew I have to make this dessert. It looked delicious plus I haven't tasted one before :) Another reason I like this recipe is that the ingredients could be easily available in one's pantry.

So, yesterday I woke up early morning (4.30am) to make this custard cake in order for it to cool in time to bring along with us when we visit my M&FIL.

The recipe has been scaled down based on 2 eggs instead of five. Just do simple math to get the approriate portion of each ingredients. Also, the baking time needs to be shorten in view of lesser liquid involved.

Verdict
It was indeed an easy dessert to whip up but with satisfying result. In fact, my MIL loved it! She told us that it brought back some childhood memories when her mom used to bake it for her. We found out that she doesn't have the recipe (No wonder she hasn't baked this for us!) So, I'll be printing the Hungarian version of this recipe for her to try out.

For full recipe visit:-
Puszta.com


Update: I've copy and pasted the original recipe here for my own archive

Ingredients:

5 egg yolks
30 g vanilla sugar
150 g sugar
100 g margarine
250 g flour
1 liter milk
5 egg whites
salt
zest of 1 lemon
margarine to grease baking pan
breadcrumbs


Preparation time
: 1.5 hours


Difficulty
: ☺


Preparation
:

In a large bowl mix egg yolks, vanilla sugar, sugar, pinch of salt. Add margarine and the lemon zest. Add flour and milk gradually to sugar mixture, beating to a thin smooth batter.

Beat the egg whites with a pinch of salt, until stiff peaks form, then add it carefully to the pancake dough.

Coat the bottom of a 26 cm baking pan with margarine, sprinkle with breadcrumbs and pour the dough into it. Sprinkle the top with small pieces of margarine. Put into a cold oven, then turn on the heat to 150 ºC and bake it for 1 hour.

When the pie is done, cool for a few minutes, then cut into 8-10 bars. Serve it with apricot jam, but it tastes delicious by itself as well.


Hint
:

  • Use hand mixer to get a smooth batter.
  • Do not add baking powder or baking soda.
  • Cool the egg whites before beating.
  • Add a pinch of salt or a few drops of lemon juice to the egg whites, to make it easier to beat.
  • Mix only half of the beaten egg whites to the dough, then carefully fold in the other half, without breaking it up much.
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Wednesday, September 09, 2009

Hungarian sweet bread { kalács } with cinnamon fillings

This is a result from stumbling upon this link How to make kalács (Hungarian sweet bread) http://www.wikihow.com/Make-Kalacs-%28Hungarian-Sweet-Bread%29

Kalács is usually braided ; but I have simply rolled it to form a huge piece of sticky bun.

Hungarian sweet roll (Kalács)
Ingredients
3-1/2 Cups Flour
1 Package Active dry yeast ( I used 7g packet)
1-1/4 Cups Milk
1/4 Cup Butter
1/4 Cup Sugar
1/2 tsp Salt
1 Egg

Preparation
  1. Combine 2 cups flour and the yeast in a large mixing bowl.
  2. Heat milk, butter, sugar, salt in a pan until the butter is melted (about 115°F).
  3. Add the milk mixture to the flour and yeast. Mix well, add the egg and beat well.
  4. Add remainder of flour. Knead, if you wish, or don't knead, just make sure that everything is well mixed.
  5. Transfer to a greased bowl. Cover and put in warm place to rise for 1 hour to 1-1/2 hrs. The size of the dough should about double.
  6. While the dough is rising, prepare filling (if you make it from scratch, see recipe below, but if you have the sweetened chestnut puree already, then it's easy)
  7. After dough has risen, put it out onto a floured bread board and allow it to rest for 5-10 minutes.
  8. Divide the dough into two halves.
  9. Pat out or roll out each half with a rolling pin to about 1/4 inch thickness.
  10. Spread half the filling on the dough and roll the dough up like a jelly roll. Tuck the ends over to close the loaf. Repeat with the second half of the dough and the rest of the filling.
  11. Place each loaf in a greased loaf pan and let rise about 30 minutes. Bake at 350°F for about 30 minutes until lightly browned.
*Note - Please check link provided above to see ingredients for fillings. As I have altered the filling to an easier alternative - sprinkle of melted butter, followed by sprinkle of brown sugar , next spread cinnamon all over and finished off with raisins.




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Sunday, September 20, 2009

Coconut yellow split peas "dhal" with flat breads

I've always dreaded making bread; however, this recipe is so easy I know it will be featured frequently on our dinner table. The breads were to accompany the coconut dhal (recipe below) but we had some left over of which we sandwiched the flat bread by spreading cucumber tzatziki and baked beans .... simply yummy!

Flat breads
adapted from BBC Good Food
Serves 8

Ingredients
140g plain flour
140g bread flour
1 tbsp vegetable oil
200ml water

Method
1) Put the flours and 1 tsp salt into a large bowl and mix. Stir 1 tbsp vegetable oil into 200ml water into , then mix this into the flour, stir until you have a smooth dough. Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rest for 20 minutes.

2) Divide the dough into 8 balls. Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin. Prick each one well with a fork to stop them rising. To cook on a barbecue: put the breads on the centre of the grill. Cook for a few mins, then turn and cook the other side.

3) Brush the breads with more melted butter. Reheat the griddle between batches and stack them on top of each other to keep warm


Coconut Yellow Split Peas "Dhal"
Receipe from BBC Good Food

I've substitute red lentils with yellow split peas which works fine. This recipe is also a keeper :)
AddThis Social Bookmark Button

Sunday, September 13, 2009

Hungarian Milk Custard { Tejes Pite }

photo credit : Puszta.com (my shot just turned out crappy...)

When I saw the photo above at the mentioned site, I knew I have to make this dessert. It looked delicious plus I haven't tasted one before :) Another reason I like this recipe is that the ingredients could be easily available in one's pantry.

So, yesterday I woke up early morning (4.30am) to make this custard cake in order for it to cool in time to bring along with us when we visit my M&FIL.

The recipe has been scaled down based on 2 eggs instead of five. Just do simple math to get the approriate portion of each ingredients. Also, the baking time needs to be shorten in view of lesser liquid involved.

Verdict
It was indeed an easy dessert to whip up but with satisfying result. In fact, my MIL loved it! She told us that it brought back some childhood memories when her mom used to bake it for her. We found out that she doesn't have the recipe (No wonder she hasn't baked this for us!) So, I'll be printing the Hungarian version of this recipe for her to try out.

For full recipe visit:-
Puszta.com


Update: I've copy and pasted the original recipe here for my own archive

Ingredients:

5 egg yolks
30 g vanilla sugar
150 g sugar
100 g margarine
250 g flour
1 liter milk
5 egg whites
salt
zest of 1 lemon
margarine to grease baking pan
breadcrumbs


Preparation time
: 1.5 hours


Difficulty
: ☺


Preparation
:

In a large bowl mix egg yolks, vanilla sugar, sugar, pinch of salt. Add margarine and the lemon zest. Add flour and milk gradually to sugar mixture, beating to a thin smooth batter.

Beat the egg whites with a pinch of salt, until stiff peaks form, then add it carefully to the pancake dough.

Coat the bottom of a 26 cm baking pan with margarine, sprinkle with breadcrumbs and pour the dough into it. Sprinkle the top with small pieces of margarine. Put into a cold oven, then turn on the heat to 150 ºC and bake it for 1 hour.

When the pie is done, cool for a few minutes, then cut into 8-10 bars. Serve it with apricot jam, but it tastes delicious by itself as well.


Hint
:

  • Use hand mixer to get a smooth batter.
  • Do not add baking powder or baking soda.
  • Cool the egg whites before beating.
  • Add a pinch of salt or a few drops of lemon juice to the egg whites, to make it easier to beat.
  • Mix only half of the beaten egg whites to the dough, then carefully fold in the other half, without breaking it up much.
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Wednesday, September 09, 2009

Hungarian sweet bread { kalács } with cinnamon fillings

This is a result from stumbling upon this link How to make kalács (Hungarian sweet bread) http://www.wikihow.com/Make-Kalacs-%28Hungarian-Sweet-Bread%29

Kalács is usually braided ; but I have simply rolled it to form a huge piece of sticky bun.

Hungarian sweet roll (Kalács)
Ingredients
3-1/2 Cups Flour
1 Package Active dry yeast ( I used 7g packet)
1-1/4 Cups Milk
1/4 Cup Butter
1/4 Cup Sugar
1/2 tsp Salt
1 Egg

Preparation
  1. Combine 2 cups flour and the yeast in a large mixing bowl.
  2. Heat milk, butter, sugar, salt in a pan until the butter is melted (about 115°F).
  3. Add the milk mixture to the flour and yeast. Mix well, add the egg and beat well.
  4. Add remainder of flour. Knead, if you wish, or don't knead, just make sure that everything is well mixed.
  5. Transfer to a greased bowl. Cover and put in warm place to rise for 1 hour to 1-1/2 hrs. The size of the dough should about double.
  6. While the dough is rising, prepare filling (if you make it from scratch, see recipe below, but if you have the sweetened chestnut puree already, then it's easy)
  7. After dough has risen, put it out onto a floured bread board and allow it to rest for 5-10 minutes.
  8. Divide the dough into two halves.
  9. Pat out or roll out each half with a rolling pin to about 1/4 inch thickness.
  10. Spread half the filling on the dough and roll the dough up like a jelly roll. Tuck the ends over to close the loaf. Repeat with the second half of the dough and the rest of the filling.
  11. Place each loaf in a greased loaf pan and let rise about 30 minutes. Bake at 350°F for about 30 minutes until lightly browned.
*Note - Please check link provided above to see ingredients for fillings. As I have altered the filling to an easier alternative - sprinkle of melted butter, followed by sprinkle of brown sugar , next spread cinnamon all over and finished off with raisins.




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