Tuesday, 22 August 2017

English muffins


These beautiful muffins are so delicious. They are easy to make, but take time to cook. 

The recipe I'm using is adjusted from fatemahisokay on YouTube. She has some amazing recipes. https://m.youtube.com/watch?v=vyN59An_in8

2 1/2 cups flour

1 tsp yeast

1 tsp sugar

1 tbsp salt

3 Tbsp oil

1 egg

1 cup warm milk

1 tbsp oil to roll and rise the dough in. 

Take the flour, yeast and sugar, add the milk, egg, oil and salt. Mix with a fork until the dough comes together, once it has pulled into a mass knead by hand for a few minutes. If the dough get too sticky, add a couple tablespooons of flour and continue kneading. Once it is soft and slightly springy drizzle oil over and let rise at least 60 minutes or until doubled in size. 

Roll out into approx 1/4 inch thick and cut with a cup, cookie cutter, or measuring cup. Let rise at least 30 minutes or until doubled in size.

Preheat a large skillet or frying pan on low-med heat.It takes a good 10 minutes to get the pan heated through nicely. Gently place the muffin on the hot skillet gently flip and rotate from high heat areas to lower heat areas for 12-15 minutes until golden brown and cooked inside. 

When rolling out the next batch from the first cut scraps. You need to let the dough rest after shaping into a ball this can take about 30 minutes until the ball is ready to be rolled flat, then cut, let the muffins rise and bake as previously instructed. 

Yumm! Give them a try:) 



Sunday, 9 April 2017

Not so Puffed Wheat Squares.

So these tasty cereal squares are supposed to be puffed wheat, but I didn't have any. So they are honey nut cereal squares. 

The method to these is so simple. Pour all of the following ingredients into a pot. 

1/2 cup butter

1/2 cup corn syrup/golden syrup

1 cup white sugar

1/4 brown sugar 

1/2 cup cocoa

Once these ingredients boil count to 45, like 1,2,3 not super slow and not super fast. Stir while counting. 

Before your mixture is boiling measure 10 cups of any type of cereal into a bowl.

Once your mixture is ready pour into your measured cereal. Mix well, so that each piece gets coated. 

Have either a buttered 9 by 13 or 2, 8 by 8 pans ready for the squares to be poured and pressed into. Use your wooden spoon to gently but evenly press the squares together. 

The squares should be soft to cut if the sauce didn't over cook. 

Let sit for at least 20 minutes to slightly harden before cutting. 

And then you'll have these delectable beauties that you'll down in minutes.

Thanks for reading, give these a try:) they are so good:) 





Monday, 17 October 2016

A spot of Jam



Today I bring you, my fresh (frozen) berry spread recipe. 

There are 2 ingredients necessary:

1 cup Frozen raspberries
1/3 cup sugar

Makes approx 1/2 cup - 3/4 cup depending on how much you reduce.

The less you reduce, the saucier the spread. 

Pour the berries and the sugar into a medium sized pot. Heat on low until the juices start appearing from the berries. Turn the heat to medium and boil for 5-8 minutes. Stir and watch the consistency carefully. I cooked mine a tad longer today, so much thicker in its final form. 

Perfect for breakfast pancakes, breads, whatever you like.

Keep in the fridge for 7-10 days if it lasts that long:) 

Give this recipe a go, let me know if you like it.

Enjoy! 









Friday, 19 August 2016

Salsa! Yum Yum Yum


My premise behind salsa is a good flavor yet mild and kid friendly. Add more jalapeño if you like. the original recipe tells you to use much more than I do. About 1/2 cup for this batch size 

So one day you think to yourself, yup I bought tomatoes and yup it would be fun to "try" my hand at making salsa.

So you have no idea how head deep you'll be and well, your being lazy like me and making a half batch. Not because your actually lazy, but because you don't just trust a recipe you've never used before... So you don't want to waste good food. Right? Right! 

So here we go the recipe says take x amount of cups and you think hmm, I have no idea how many tomatoes equals 1 cup of peeled, diced strained tomato 

The actual recipe is found on food.com called wonderful salsa. 
http://www.food.com/recipe/wonderful-salsa-9272

but this is my slightly tweaked version and half batch. Yields approx 7 cups of salsa 

Let's dive in:

4 cups tomato (approx 20 small Roma tomatoes) 
1 1/4 cup diced onion (1 medium onion)
1/2 large bell pepper diced
1 inch off the center of a whole jalapeño finely minced and I removed the seeds. (Less than 1 tbsp)
3 cloves of garlic minced
1 tsp cumin
1 tsp pepper
2 tbsp kosher salt
3 tbsp sugar
3 tbsp white vinegar
1 can tomato paste 5.5 ml 
1 can tomato sauce 7ml (I didn't have tomato sauce so I opened another can of tomato paste used 2 tablespoons of paste and my 5.5 oz can that was empty full of water to make a sauce consistency)

So when you start on the tomatoes you might feel like you are about to lose the rest of your day and if your like me and hand slice because your stubborn you just might:) get a large pot of water boiling, after washing your tomatoes Blanche them for 1 minute in the boiling water, remove them and place into cool water, now you can slice one line down the tomato and remove the skin, get chopping, place into a colander over a bowl and keep going;) 

Once you have prepped all of your ingredients. Pour them into a pot get to a low boil and boil for 10 minutes. Place into sterilized jars and be ready to water bath can for 10 minutes and voila.  

Seriously delectable, I hope you give this a try:) and tell me just how tasty it was. 



















Saturday, 23 July 2016

Rustic grilled cheese sandwich



When I say rustic, I mean you can style and shape this sandwich in your own way and it's homemade, except perhaps the cheese, but I'm sure I'll make some cheese on a blog post one day. 

Anyways it's fairly simple, you make a loaf of some sweet crispy magic homemade bread. Once the loaf has cooled completely,  preheat your pan.

Cut 2 slices of bread per sandwich.

Slice enough cheese to top one side of a face of bread. Per sandwich, 2-3 slices will usually suffice

Butter the outside faces of bread with butter, lightly toast the insides of the bread on your heated pan. Once slightly hard and crisped flip one onto the buttered side place cheese inside and place the other slice of bread on top.

Heat until you have a nice golden crisp crust, then flip the sandwich and remove from the skillet when browned. Dip with your favorite topping. Mine is super fancy... It's called ketchup.

Enjoy! 











Monday, 13 June 2016

Dinner buns! A family tradition


So this recipe is from my mother and these buns are delicious! And they are so worth the time. I have adapted down the amount of yeast. But if you like, use the 2 Tbsp amount the original called for. 

To start take a bowl and put the following ingredients:

1Tbsp yeast 
3 Cups warm water 
1/4 cup sugar

After letting the yeast bubble and sit for 15 minutes add 

1/4 cup oil
2 eggs
6 cups of flour 
1 tsp salt

Stir until it's a combined sticky mass.

Then pour out onto a work surface that has 1 cup of flour on it. Cover the top with some of the flour and knead and mix for at least 5 minutes till soft and smooth, you can knead up to 1 more cup of flour.
This is your chance to just enjoy life and roll the mass back and forth 

Once you have completed kneading place in a lightly oiled bowl and let rise for 1 hour. 

After rising lay out on a very lightly floured surface and shape into 40 equally sized dough balls. Roll each one between your hands and once you are happy with the shape place on a parchment covered or buttered pan, let the buns rise for 1 hour, then place into the oven that has been preheated to 350F
Bake for 10 - 12 minutes.

so tasty, I hope you enjoy!