Tag Archives: picspam

Rum Baba (Trial 1)

I’ve enjoyed the rum baba (baba au rhum) bought at a local Italian bakery over the years and kept meaning to try making them myself, but the cost of the molds kept me from the attempt. And then I retired and decided to splurge.

This was my first attempt. I used a recipe I found on line which has now disappeared. It was fine EXCEPT for the fact that it called for a crazy amount of salt. But I followed the recipe – bought the bread flour called for too – even though my baking ‘sense’ was flashing RED. And I was right. The babas took forever to rise and, even after soaking in the rum syrup, they were salty. I ate a couple and then tossed the rest. Now that I have the molds, I’ll probably make them again. Someday. And use a lot less salt.

Soaked baba ready for the cut and a channel cut into the baba for the whipped cream

Prepared mold and risen batter

Baked babas and soaking in the rum syrup

 

Duck Breast

I haven’t been cooking anything particularly post-worthy recently. Maybe the duck breast I made yesterday. So, I’m just going to post a quick picture.

I ended up with some duck cracklings for snacking and rendered fat for future veggie cooking so that was a win.

Enjoy the picspam.

Picspam: Gyoza Wrappers from Scratch

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.

Happy St. Paddy’s Day!

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.

Christmas 2020 … Leg of Lamb Dinner

Christmas for One

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).

And here’s hoping for a much better New Year.

Pizza … and a Teaser

For spikesgirl58:

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.

Sós Kifli or Salted ‘Croissants’

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.

Fluffy interior of the croissants