tetleytee

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Flower

Torta Caprese

What you need:

  • 125 grams (4.4 oz) blanched almonds (or almond meal)
  • 125 grams (4.4 oz) good quality dark chocolate
  • 125 grams (4.4 oz or 1 stick plus 1 tablespoon) unsalted butter, chopped
  • 125 grams (4.4 oz or 1/2 cup) sugar
  • 3 large eggs, separated and left to come to room temperature
  • powdered sugar for dusting

What to do:
Preheat oven to 320F and grease a springform pan
Place the chocolate, broken up, in a metal or glass bowl set over a bain marie. When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar and the almond meal.
Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon.
In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling.
Dust with powdered sugar.

Taken from Food52.

Cinnamon Sugar Pull-Apart Bread

What you need:
For the Dough:

  • 1 3/8 cups plus 1 tablespoons all-purpose flour
  • 1/8 cup granulated sugar
  • 1 1/8 teaspoons (1 envelope) active dry yeast
  • 1/4 teaspoon salt
  • 1 ounces unsalted butter
  • 1/6 cup whole milk
  • 1/8 cup water
  • 1 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract

For the Filling:

  • 1/2 cup granulated sugar
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1 ounces unsalted butter, melted until browned (1 tbsp)

What to do:
In a large mixing bowl whisk together 1 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/8 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 1 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 1 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Notes:

  • Get a bread pan
  • Really flour up the table surface. When it says lightly flour, it means flour. My dough ended up sticking to the table in the middle and was a pain to get off.
  • Use the powdered yeast. I used the active one that comes in little pellet form, and my yeast was creating little bubbles in the dough even after waiting an hour.

Taken from Joy the Baker

Black Pepper Beef Short Ribs

What you’ll need:

  • 300 gm beef short ribs (or veal, thinly sliced)
  • 1 onion
  • 1/2 stalk celery
  • 1 tsp minced garlic
  • 1 tsp minced shallot
  • 1 tsp freshly grated black pepper
  • 2 Tbsp chicken stock
  • Marinade:
    • 2 tsp light soy sauce
    • 1 tsp cornflour
    • 1/2 tsp sugar
    • 1 tsp Shaoxing wine
    • a dash sesame oil
    • black pepper, to taste
  • Thickening:
    • 1 tsp light soy sauce
    • 1/2 tsp sugar
    • 1 tsp cornflour
    • 2 Tbsp water

What to do:

Rinse short ribs and wipe them dry. Cut into about 2.5cm (1 inch) in length. Blend in marinade for 15 minutes. Heat oil in a frypan over high heat until lightly brown, about 80% done. Make sure to fry briefly in one single layer, not letting them overlap. Set aside, covered.

Heat some oil and sauté onion over medium heat until translucent. Add celery, continue to cook for 3 minutes. Push onion and celery to sides of pan. Add a dash of oil to sauté black pepper, garlic and shallot in the center until aromatic. Stir and combine onion and celery. Pour chicken stock and continue to cook until onion softens. When sauce dries up a bit, toss back short ribs. Turn to high heat. Add thickening, stir quickly and combine well. Cook consistency to your preference. Dish up and enjoy.

Notes:
I found this to be too salty for me. I added some worchestershire sauce for good measure. But that, plus the chicken broth for vegetables, plus the added soya sauce at the end for the thickener was too much. Make the thickener without soy sauce (just water), and use less salty chicken broth.

Taken from Christine’s Recipes

Shepards Pie

What you need

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese

What to do:

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

Zucchini Fritters

After making the zucchini muffins, I still had a bunch of shredded up zucchini left over. And since it was close to dinner time, I immediately turned them into fritters. Toddler still didn’t like them. Guess she’s not a zuke fan. Sigh.

What you’ll need:

  • 2 cups shredded zucchini
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 1/4 cup sliced scallions (green and white parts)

What to do:

  1. Salt the shredded zuchhini in a colander and let sit for 10 minutes to drain out as much liquid as you can. After 10 minutes, squeeze the zucchini shreds to help press out excess liquid. I also balled it all and rolled it into some paper towels to really dry them out.
  2. In a large bowl, mix together the drained zucchini, flour, egg, scallions, and a pinch of salt and pepper to taste. It will end up having the consistency of a gummy paste.
  3. In a large pan, add 1 tbsp of vegetable oil and turn on to high heat. Once the oil is ready (I use the chopstick test), drop batter in by the tablespoon and flatten out. I fit 3 in at a time. Cook on one side for 3 minutes, and then flip to cook the other side for another 3. Remove once it has the nice crispy look you’re going for.

Notes:

  • The chopstick test: to see if your oil is hot enough, take a wooden chopstick and dip the tip into the oil. If it starts bubbling around the chopstick, the oil is ready

Zucchini Bread Muffins

Baked this today after finding some zucchinis in my fridge that were looking a little lonely! Was hoping that it would be a good way for the little one to get some extra veggies, but she just ate the top and then picked out the chocolate chips. Toddlers. Note that this isn’t the healthiest of recipes – I would probably swap half the oil for apple sauce the next time I make these.

What you’ll need:

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini (about one medium sized zucchini)
  • 1/2 cup semi sweet chocolate chips

What to do:

  1. Preheat oven to 350F and line or grease your muffin tins
  2. Sift together dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.
  3. In a large bowl, mix together the eggs, oil, sugars, and vanilla extract.
  4. Mix the dry ingredients into the wet ones until you have a wet batter
  5. Add in the grated zucchinis and chocolate chips and stir until encorporated
  6. Fill muffin tins 2/3 of the way.

This recipe should yield 24 muffins. You could also put them into loaf pans to bake two medium loaves.

Banana Oatmeal Cookies

I’ve been on a baking craze lately, looking for healthy-ish options that I can feed my little while also using up some of the food that’s ready to eat. This is an easy recipe I found that helps us use up some of our ripe bananas (because goodness knows I don’t want to be this person). The end texture is chewy but still delicious, and my 2 year old really liked them, so it’s a win in my books!

What you’ll need:

  • 2 ripe bananas
  • 1 3/4 cups quick oats
  • 1/2 cup chocolate chips
  • 1 tsp vanilla extract

What to do:

  1. Preheat oven to 350 and line up a cookie tray.
  2. Mash up the bananas.
  3. Mix in the oats and stir.
  4. Mix in the chocolate chips and vanilla extract and stir.
  5. Drop them by the tablespoon onto a prepared cookie tray. You can shape them into cookies with the spoon since they don’t spread at all.
  6. Bake for 10 minutes.

This makes about 16 cookies.sns

Kidney Bean Soup

I made this soup today with some white and red kidney beans I found in the pantry. It’s extremely hearty, so it’ll take a while to finish it I think, but it goes great with the guacamole we have in our freezer!

What you need:

  • 1 lb (2 cups) dried kidney beans or 3 14-oz cans
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 jalapeno, diced (optional)
  • 1 14-oz can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/4 tsp cayenne powder
  • 1/2 tsp dried oreganob
  • 4 cups liquid (water, or stock)
  • Salt and pepper

What to do:
If you’re using dried beans, soak them overnight in water (3 cups of water for each cup of dried beans). Rinse the beans out before use until the water runs pretty clear. Boil the beans for about one and a half hours in a medium-sized pot with enough water to cover the beans by about 1.5″. When they’re tender, you can turn down the fire and drain out the beans again. You don’t need to keep the bean water.
Next, sweat out the onions in a medium soup-pot with some olive oil. try not to caramelize them, just get them nice and soft. Add in the garlic and all the spices to coat the onions, and once it’s evenly mixed, drop in the beans, tomatoes, and tomato paste. Ensure everything is evenly coated, and then add in the liquid (I used beef stock here). Bring to a boil and simmer for 30 minutes. Bust out the immersion blender, and blend up that delicious mix until smooth.
Serve with some guacamole on top!

Adapted from macheesmo.

Lentil Soup

While clearing out the pantry, I found a bag of lentils and immediately had a craving for lentil soup. Scouring the internet for a decent recipe, I came across this one from BBC Good Food that I adapted to remove a few items which I didn’t have on hand. I’d say the original recipe is really good as well if you wanted to give it a try!

What you need:

  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 2 tbsp olive oil
  • 2 medium carrots, peeled and diced
  • 140g split red lentils
  • 1L hot vegetable stock (from a cube is fine)

What to do:
In a medium soup pot, add everything except the chilli flakes to the pot and bring to a boil. Simmer for 30 minutes, or until lentils have softened. Blend up with an immersion blender to get a nice smooth texture. Toss in the chili flakes to your spiciness level and serve! So simple!

Notes:

  • You can use any bouillon you like, I only had beef on me.
  • I used ground cumin as opposed to seeds, so about 1 tsp

Adapted from BBC Good Food.

Thai Tomato Coconut Soup

I had a huge craving for this today – and I almost went and bought a pre-made version instead just so I could eat it immediately. But common sense took over and I ended up picking up the ingredients I needed to make it. And it turned out just as good in flavour, but not as smooth since I don’t own an awesome blender.

What you need

  • 1 tbsp olive oil
  • 1 stalk lemongrass, minced
  • 1 tbsp ginger, grated
  • 1 tbsp red curry paste
  • 1 onion, minced
  • 4 tomatoes, diced
  • 1 cup chicken broth
  • 1 can coconut milk

What to do
In a medium-sized soup pot, heat olive oil on medium-high heat. When warm, add in lemongrass, ginger and curry paste and mix for 1 minute until soft. Add in onions and sweat until soft. Add in tomatoes and chicken broth, and simmer until vegetables are extremely soft (about 5 minutes). Depending on how thick you like your soup, you can cook off some of the water, or you can blend it right away. Add in the coconut milk once the soup has been pureed.

adapted from allrecipes.com