For the dough recipe (and more pictures):
Pictures and filling recipe posted tomorrow.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Monday, 20 December 2010
Pie Time
My contribution to Christmas away from home this year will be a pie. My fiancé will probably blow a fuse when I present a delicious fruit pie rather than the steak and cheese he's been dreaming about. I've made pastry about 10 times since being away from home (where i'd buy it in an easy pack from Foodtown) and while not difficult, it has a lot of steps and takes a bit of time. So tomorrow i'm going to try a new recipe for pie dough, courtesy of Chez Pim. Apricot Pie and whipped cream. Yum
1-Day White Bread
Ingredients:
2 1/2 cups of white flour.
2/3 cup of warm milk.
1 tbsp Active Dry Yeast.
pinch of salt.
1 tbsp sugar.
Cooking:
Add the dry ingredients (including most of the yeast) to a mixing bowl and make a well in the center. Warm the milk in a pot and add 1/4 of the tbsp of yeast and allow to dissolve (i've made this bread 4 times now and it works a lot better when you add some to the milk). Mix together thoroughly and add more milk/flour as needed- mixture consistency never seems to be the same as the recipe! If you have butter (not margarine) you can use 1/4 cup of milk and the rest of melted butter- real butter is hard to find in Korea so I work without it.
Lightly flour the bench and knead the dough for about 5 minutes. Put it back in the bowl, cover with a damp tea towel and place somewhere warm for 1 hours (if you can spare 2-3 it's even better). Re-knead the bread lightly and roll out a long rectangle on the bench. Roll it up lengthwise with the seam facing down, tuck the end s of the load underneath with the seam. If you're cooking it in a loaf tin, put it in this and back in the warm spot for 45-60 mins, otherwise the oven tray is fine. The bread should rise a bit more and stops it from being too dense. Cook for 25 mins at 200 degrees C. Let it cool for 5 mins before you cut it so it doesn't crumble! Best eaten warm or toasted.
2 1/2 cups of white flour.
2/3 cup of warm milk.
1 tbsp Active Dry Yeast.
pinch of salt.
1 tbsp sugar.
Cooking:
Add the dry ingredients (including most of the yeast) to a mixing bowl and make a well in the center. Warm the milk in a pot and add 1/4 of the tbsp of yeast and allow to dissolve (i've made this bread 4 times now and it works a lot better when you add some to the milk). Mix together thoroughly and add more milk/flour as needed- mixture consistency never seems to be the same as the recipe! If you have butter (not margarine) you can use 1/4 cup of milk and the rest of melted butter- real butter is hard to find in Korea so I work without it.
Lightly flour the bench and knead the dough for about 5 minutes. Put it back in the bowl, cover with a damp tea towel and place somewhere warm for 1 hours (if you can spare 2-3 it's even better). Re-knead the bread lightly and roll out a long rectangle on the bench. Roll it up lengthwise with the seam facing down, tuck the end s of the load underneath with the seam. If you're cooking it in a loaf tin, put it in this and back in the warm spot for 45-60 mins, otherwise the oven tray is fine. The bread should rise a bit more and stops it from being too dense. Cook for 25 mins at 200 degrees C. Let it cool for 5 mins before you cut it so it doesn't crumble! Best eaten warm or toasted.
Fresh out of the oven!
Winter Beef & Red Wine Casserole
Ingredients:
2 cups chunky diced beef (I used Rump Steak).
1 large roughly diced onion.
6 cloves garlic, whole.
1 cup brocoli
2 medium carrots
2 medium potatoes
1 cup tomato paste/chopped peeled tomatoes
1 1/2- 2 cups cheap red wine.
1 pack (serves 4 people) of gravy mix OR beef stock.
Cooking:
Cook the onions in a little oil until clear and add the garlic for a minute. Coat the diced meat in season flour (Tuscan spice, rock salt and pepper works well) and add to the fry-pan for about a minute. 3/4 of the red wine to the mix and simmer for a few minutes. Add the gravy/beef stock and let it bubble while you cut the veges. Save the broccoli until 5 mins before serving as it doesn't take long to cook.
Depending on how long you're planning on letting the casserole simmer you may want to par boil the potatoes and carrots for 5 mins. Let the casserole cook on a low heat for at least an hour, checking it every 10-20 minutes. Add the red wine and broccoli 5 mins before serving. If you're cooking in a pot/fry-pan you'll probably find the sauce to thick so add water to stop it sticking (it should be fine in a crockpot). Season with salt, pepper and rosemary/oregano if you have some!
-Serves 5 light eaters or 3 hungry guys!
2 cups chunky diced beef (I used Rump Steak).
1 large roughly diced onion.
6 cloves garlic, whole.
1 cup brocoli
2 medium carrots
2 medium potatoes
1 cup tomato paste/chopped peeled tomatoes
1 1/2- 2 cups cheap red wine.
1 pack (serves 4 people) of gravy mix OR beef stock.
Cooking:
Cook the onions in a little oil until clear and add the garlic for a minute. Coat the diced meat in season flour (Tuscan spice, rock salt and pepper works well) and add to the fry-pan for about a minute. 3/4 of the red wine to the mix and simmer for a few minutes. Add the gravy/beef stock and let it bubble while you cut the veges. Save the broccoli until 5 mins before serving as it doesn't take long to cook.
Depending on how long you're planning on letting the casserole simmer you may want to par boil the potatoes and carrots for 5 mins. Let the casserole cook on a low heat for at least an hour, checking it every 10-20 minutes. Add the red wine and broccoli 5 mins before serving. If you're cooking in a pot/fry-pan you'll probably find the sauce to thick so add water to stop it sticking (it should be fine in a crockpot). Season with salt, pepper and rosemary/oregano if you have some!
-Serves 5 light eaters or 3 hungry guys!
The finished product.
Served with homemade 1-Day bread.
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