Category Archives: Baked stuff

Pasties

A rather ad hoc version of something that is usually made from left over meat. A kind of made up version of the Cornish Pasty.

So you’ll want some kind of variation on the following:

Potatoes: I used 2 medium large

Carrots: I used 2

Meat: I used about a pound (500g) of ground pork, but lots of people use left over roast.

Mushroom: I used 1-2 portabellas

Onions or garlic would also be good.

Meat or vegetable stock or a bouillon cube.

Herbs and seasoning to taste

I chopped or cubed all the vegetables and simmered in a pot with the bouillon and seasonings. When it got bubbly I added about a tablespoon of flour to thicken the mix.

I had intended to put some shredded brussel sprouts in mine, but ended up having it as a side. Adding that or shredded cabbage is a thought as well.

The ground pork.

The cooked meat and vegetable mix together.

Now you’ll also want some pie crust. You can use your favourite recipe.

Here’s what I did.

2/3 cup butter. I melted it in the microwave for easy mixing

2 1/4 cups flour

1 tsp baking powder

salt

1/3 cup cold water.

Combine flour salt and baking powder and mix with butter. Mix until largest pieces are about pea sized. Add water.

To get extra flakiness out of it I put the mix in the freezer for 15-20 minutes. This was enough to chill it but not enough to freeze.

Roll out somewhat circular shapes and put a spoonful or two of the mix in the pastry and pinch closed.

Put on a baking sheet.

 

Or if you get lazy or have a hungry toddler throwing things at you you can just make a big pie. Or something like this which manages to combine pie crust and filling in a totally half assed way.

 

Bake 20 minutes at ~400F (200C)

 

It’s hand food. And more filling than you’d think. That’s a dessert plate.

 

Even the big one turned out ok.

Things you can do that I didn’t necessarily: Add cheese, add onions, change up the vegetables, use different meat, don’t use meat.

This recipe ought to feed us 3+ for at least 3 days of dinners if not 3 dinners and a lunch or two.

 

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Gugeluph, gugelhuph, gah

However you spell it, it was one of my childhood treats. It’s a German coffee cake type thing. Mildly sweet and bread like, my best memories of it are eating pieces several days old lightly toasted in a toaster oven or in the big oven broiler.

You can vary it up a bit and I’ve seen recipes where fruit and nuts are rolled into the dough rather than mixed in. We always made it with raisins, but I’ve made it with grated orange peel and dried cranberries which is wonderful.

Here is the recipe I use, from my mother:

2 tbls yeast in 1/2 cup warm water.

1 1/2 cup milk, scalded

2/3 cup butter, margarine…or I’ve used oil with ok results.

1 cup sugar

3 eggs

lemon or orange rind grated. I usually use 1-3 whole lemons or 1-2 oranges. Avoid too much pith!

Optional: 1-2 tsp vanilla extract or the real stuff

Enough flour to make dough soft but not sticky

1/2 cup raisins (or dried cranberries, or…? Even nuts if you like that sort of thing)

I’ve also had good success cutting this recipe down. It’s easy enough to make 1/3, and if you don’t have a bundt or ring pan (funny story, I was trying to explain what a bundt pan was to my workmates and realized that neither bundt pans/cake, pound cake or angelfood cake are part of the kiwi home made cake experience).

Start your milk scalding. I read somewhere that scalding the milk changes it somehow, carmelizes the sugars or something, so I do it even though it’s a bit of a pain.

Get some warm water and put your yeast in. I figured that 2 packets is 2 tablespoons. When I cut the recipe down I used 1 packet and it was fine.

Cut up and add your butter (or not if you have a mixer) or add your oil and eggs.

Add your sugar and give it all a mix.

Stir in your grated citrus rind and vanilla.

Start adding your flour and keep mixing. Somewhere along the way add your raisins and any other mix ins.

Continue adding your flour and mix until smooth but not sticky.

Allow this mix to rise until doubled in size (or overflowing your bowl, eep!)

Now if you have a bundt or ring pan, you know, something with a hole in it, grease that up and place the dough in. If you don’t you can try what I did on a baking sheet.

If you made 1/3 recipe or have several loaf pans I found 1/3 recipe worked ok in a smallish loaf pan. You can see what a full recipe looks like below. I often have to eat it myself (oh, the horror) because my husband thinks raisins in bread is yucky. Does not know what he’s missing!

Bake at 350F (180C) for about an hour. The gugeluph should sound hollow when knocked on and pass clean the knife test.

As you can see my clever plan to have a hand shaped ring came to naught.

It can be frosted with a sugar glazing or powdered sugar dusting. I don’t like either so have it as is. Slice away.

Best served warm or slightly toasted. Something about the toasting brings out the subtle sweetness. Mmmm.


Not necessarily zucchini bread.

Remember all that zucchini from the summer? Well, it’s still in the freezer. I’m having the bright idea that I could bake it into a loaf of bread. But not zucchini bread, oh no. Regular bread maker bread. Mainly as my sugar has been used for cinnamon toast and my flour has been used for pancakes. So I don’t have as much of either as I’d probably need and I’m not so eager to get more.

Let’s just see how this goes.

So the breadmaker directions and machine ingredients call for:

3 3/4 cups of mix

less than 1 cup of water

2-3 tsp of yeast

mix bake etc.

I have grated zucchini. As much as you could want really.

I think I’ll swap 1/2 of the water for 2 cups of the zucchini.

From experience I know a bit of sugar and warm water helps the yeast along, so in that goes.

Then the rest. Part of the trick to bread maker bread is getting the consistency right.The dough should be firm, not sticky and give slightly, so not over dry either.

So I added 1 tbsp yeast (which is about 2-3 tsp), 1/2 cup warm water and 1 tbsp sugar.

Then 2 cups of grated zucchini. This was still a bit frozen so in hindsight already my water could have been a lot warmer. Oh well. The dough got really cold after the addition of partially frozen zucchini.

Then at least 3 cups of bread mix. I kept adding more until the dough was firm, not overly sticky, and not dry. Usually I add water and mix alternately until it looks right. This was already way wet so just mix.

Bread maker bread can be so anti-climactic. Ingredients in, come back in a few hours to see if you’ve screwed up of if you have some bread.

Well, it turned out doughy which is no real surprise. It’s still edible (better than that it’s good, but warm bread is always good) and doesn’t taste overwhelmingly of zucchini (enough so that even Glenn might eat it).

It is smaller than I thought it would be (less rising happening due to overmoisture), but still ok.

Not sure this is the best use of grated zucchini. Next time, no additional water.


Stuffed squid

I’ve had this squid in the freezer for…almost a year maybe. Since last summer at least. Anyhow, time to eat it!

After browsing stuffed squid recipes I decided to make something up. I just bought some cute little red potatoes so that was what I started with.

Here is the stuffing:

6 small (egg sized) potatoes

1 small/medium onion chopped somewhat fine

1 large clove (or 2 smaller) garlic

1 bunch stalk chard, you could use spinach or anything you like really. This is probably about 2 cups of greenery.

Squid tentacles! Chopped up if you like (I liked).

Olive oil…enough to coat all that in a largeish bowl, maybe 1/4 cup or so.

Salt, pepper and fennel seed.

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Looks colorful.

You’ll also need (or maybe you don’t!) half an orange or some kind of citrus juice.

So, mix potatoes, onions, veggies, garlic, squid, oil, salt, pepper and fennel seed. Put into large saute pan or stock pot and heat until onions start going clear. You can brown things a bit if you like, but I just wanted to get the flavours all mixed up in there. While I was cooking this I drizzled orange juice in there while mixing.

Now, I had previously cleaned and opened my squid so it’s a squid sheet rather than a squid tube.

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It’s kind of a big squid.

I poured my stuffing into the baking pan and laid the squid sheet on top. I kind of mounded the mix under the squid, but there is enough that you’ll have stuffing around the sides too. I drizzled the rest of the orange juice on top of the squid, ground some pepper on top of that and covered it in foil.

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Into the oven to bake for at least 1.5 hours on a low heat, I used 160 or so C, so that’s around 325F

 

I do actually have a picture of this fully cooked. It’s vaguely uniformly mauve. Mmm squid pigments.

Now, on the taste. This came out just odd. I think the orange was a mistake. This would have been good with lemon instead, as with the orange it was sweet in kind of a wrong way. Or for a wholly different effect, tomato sauce, garlic and rosemary


Pretzels, StumbleUpon and watching what I eat.

This morning I stumbled on on this pretzel recipe.

http://lastcrumb.com/2008/07/11/soft-pretzels-for-breakfast-lunch-and-midnight-snack/

Mmm <insert Homer Simpson drooling noise here>. Soft pretzels.

Things I have serious weaknesses for: Gingersnap cookies, peanut butter and jelly, and soft pretzels.

Ok, there may be some other things.

So I decided to make some. Of course by the time I got around to looking at the recipe in detail they had to be part of dinner. Instead of doubling the recipe I halved it because I don’t have good control in regards to things with flour. Rolls, breads etc right out of the oven..? I have to restrain myself and I don’t like having things I need to restrain myself from eating in the house. Also it doesn’t seem to be particularly good for me. As it was, 2 pretzels giving me 450 calories of simple carbohydrates and saturated fat, eh… Sometimes food indeed.

Here is how they turned out (with the other ingredients of my meal on tiny plate: a hamburger with edam, mustard, and not shown because I ate it, a carrot). As for the process the original blog does it fine justice picture and direction wise. I kind of sucked at rolling them out.

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(My camera does not do the close up pictures so good, eh?)

Ended up being kind of a huge portion of my calories. Oh well.

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(I love this thing, have I mentioned that yet?)

Considering this is my usual dinner…

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So, thanks StumbleUpon for giving me recipes and allowing me to track what I eat.


Yogurt chicken

Or something. Been eating a fair amount of beef lately (because the store had a good sale of $5 per kg for hamburger and the beef here is much less fatty, so yum) but was wanting some chicken. After all I could probably eat beans and rice and beef and onion all the time, but I like other things too.

So, feeling particularly hungry (it’s lunchtime and I’m making dinner) I grabbed us 3 drumsticks each.

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I mixed up some plain yogurt with cinnamon, salt, garlic and dill seeds. The key word here is some. I’d estimate maybe a cup of plain (nonfat) yogurt (it’s been sitting in my fridge for a bit as the last batch of homemade turned out watery), 1/8 tsp cinnamon, and a large pinch of dill seeds. I garlic-pressed 2 smallish cloves (2 small or one large) into the mix as well. Also maybe 1/4 tsp salt? Stir that all up as best you can. The cinnamon will not stir too well.

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I spooned the mix over my (fresh out of the freezer-soo lazy) chicken.

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Don’t forget the pepper!

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This will sit in the oven (not on) until time for dinner to start cooking. This gives it a chance to marinate a teeny bit and for the chicken to defrost.

And all done:

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Slightly better picture:

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This turned out nice. It was tangy, almost lemony, with dill tones.


Orange Marmalade Rolls

I used a cinnamon roll dough recipe (this one:  http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm) but instead of cinnamon/butter spread on the inside I used orange marmalade.

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1/2 cup butter, room temperature (113 g I cubed this to put in the breadmaker)
2 eggs, room temperature and beaten (I used 3 small)
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

Marmalade or jam/jelly/spread of choice.

I made the dough the night before in the bread maker and formed the rolls to rise overnight in the fridge.

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in the bread maker

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resting

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rolled out with marmalade

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sliced up and into the fridge to bake tomorrow

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baked! I didn’t frost them.

Recipe was supposed to make 15. I ended up with 14, so close enough. Marmalade doesn’t roll well. Most of it fell out, so I scooped it up and spread it on top. The bread isn’t very sweet so this is a non-sweet treat, though my calorie calculator says that each of these is a bit more than 300 calories.  I bet this recipe would also be good with cheese or meat rolled up inside. Something to try in the future!