I’ve been cutting back on my grocery shopping trips so when I had a craving for potstickers/gyoza, rather than going out and buying a couple of packages of the ready made wrappers, I finally buckled down and decided to make them from scratch using this recipe.
The ingredients are simple: flour and salt and boiling water. And time … to let the dough hydrate and to roll them out.
Pleating also takes some time and, of course, practice.
After all that, I’m quite pleased with the results for a first try and WILL be making them again.
As close as I can get to an Irish meal to celebrate the occasion.
Corned beef brisket, colcannon and carrots.
I forgot to buy any beer but a nice pint glass of an Irish beer (is Harp beer good?) would be a nice accompaniment, I think. Dessert will be a slice of cran-apple pie though a piece of Irish “Brick” cake with some custard sauce might be more appropriate.
PS: I have some creamy potato-leek soup in the fridge but just wasn’t hungry enough to serve it.
I wasn’t going to do anything special this year cause I had a case of the Christmas blahs, but, at the last minute I bought a fresh leg of lamb and roasted it off with rosemary, garlic and olive oil. Threw in some diced potatoes and carrots as sides. Washed the meal down with a spiked (vodka) cranberry lemonade. Dessert was slices of a bought dark fruit cake. And, it was, on the whole, a good Christmas.
Because I had a lot of leftover meat (sliced lamb and salami), I baked off a quick batch of enriched (eggs, milk, sugar and melted duck fat) kaisers and hamburger buns for sandwiches.
Lunch plate of nibbles … bought cracker assortment, cheese (smoked Gouda and old white cheddar), Genoa and Hungarian salami and some apple slices (Ambrosia).
Regardless of the way you celebrate this time of year, I hope you were surrounded, virtually or in person, by friends and family (blood or choice).
This is the pizza I made today. It was delicious. Just my usual pizza dough, frozen, thawed in the fridge overnight and baked today. I threw everything I had on top. Hot Italian sausages, spicy pepperoni, green pepper, mozzarella and sharp cheddar cheese on a jarred portabello mushroom sauce.
And this is a Japanese orange Castella/sponge cake I made back in May. I’ve wanted to make a Castella cake for a while and this was the result. Because it’s a very simple, barely sweet, cake, it benefits from some garnishes. I had no fresh berries or mint so I put a scoop of French vanilla ice cream on top, warmed up some plum jam and diluted it with water and poured it over the top.
I really should do a proper post of this cake, one of these days.
My first post of the new year is, fittingly, a bread recipe.
Creamy eggs and salted croissants make for a perfect breakfast
Just before Christmas my brother was in my neighbourhood and stopped in at a nearby European style bakery. And then he dropped off four of these bread rolls shaped into crescents and sprinkled with caraway seeds and coarse salt. And a bag of chocolate bonbons filled with cherries and liqueur. I ate three of the bread rolls the same day but the chocolates lasted until after New Year.
Recently, I saw someone had posted a picture of a similar type of bread rolls, on my Hungarian Facebook group. To make a long story short, I got the recipe, originally posted in Hungarian, and translated by a second party, and made them yesterday. A similar recipe can be found here though I used 2 tsp of dry instant yeast, rather than fresh, in my bake.
Shaping the croissants … a pizza wheel is the best way to make the clean cuts for making the dough wedges. The dough (652 gm) was rolled out into an 18″ circle.
Baked at 400 deg F for 20-25 minutes, depending on your oven’s foibles.
One more ground beef post because it’s a very versatile protein source.
I couldn’t make up my mind what I wanted to make so I split up the one pound bag of ground beef into meatballs and a quarter pound burger patty.
Pan fried the meatballs and made a couple of meatball subs on home made sub/hoagie rolls.
If desired, you can brush the sliced and scooped out hoagie bun with garlic butter and toast lightly or leave plain before adding the meatballs and sauce, topping with grated Mozzarella or Provolone cheese and broiling until the cheese has melted.
The other quarter pound was shaped into a burger patty, pan fried and paired with a fried egg, a couple of strips of crispy bacon, a slice of American cheese and a home made hamburger bun.