PANCAKES WITH ALMOND & VEG FILLING

Hello everyone! Me and my crew are so busy with the new project of making my new webpage that I don't have much time to post here, but soon I'll be able to share it with you. Until then let's get cookin' !

This is one of the simple dish that I ate for my lunch.
Let's see the recipe. :)

INGREDIENTS:

¤_¤ 60 grams /0.6 cup/9.66 tablespoon of white wheat soft flour

¤_¤ 60 grams /0.6 cup/9.66 tablespoon of white wheat sharp flour

¤_¤ 300 millilitres (ml) /1.3 cup of cold milk

¤_¤ 2 egg whites

¤_¤ Pinch of salt

¤_¤ 70 grams/0.3 cup/5.2 tablespoon of baking oil

¤_¤ 20 grams/0.2 cup/3.7 tablespoon of roughly ground almonds

PREPARATION of PANCAKE MIXTURE

Sift the flour, pour 150 ml / 0.6 cup / of milk into, add 2 eggs, salt, then stir it all together. Now pour the rest of the milk into and stir it until you get smooth texture, without lumps. At the end add roughly ground almonds in it. If the pancake mixture is to watery add little more flour, if the mixture is too thick add little more milk to it.

Leave the mixture to rest for half an hour.

Meanwhile cook: carrots, kohlrabi (German turnip), few leaves of kale, little cauliflower and peas. Cook all together for no more than 10 minutes (Al Dente) then peel 2 cloves of garlic and put it at the end on the vegetables.

Now you are ready to bake pancakes. Heat the pan, when it’s hot enough pour a spoon table size of drop into, then pour a mixture for pancakes into the pan and spread it equally, to get a nice thin circle. If you want you can make thicker width size of pancakes, as you wish them to be. To maintain them warmth for some time, put them on a plate that is heated with water vapour from another bowl underneath.

After you’re done with baking pancakes you can start filling them with cooked vegetables, in which we add a little minced garlic and roll. At the end you can sprinkle them with some chestnut honey. Serve almond pancakes stuffed with vegetables with green salad.

If you want you can stuff your pancakes with any other stuffing, like cooked vegetables with béchamel sauce (known as white sauce) and put them into oven to bake, at the end put some sour cream on it.

Instead of adding almond into pancake mixture you can replace it with cooked spinach and get spinach pancakes with vegetables.

When you wish to have a tender pancake mixture add some siphon, mineral water or beer to it.

Honey gives velvety taste to a pancake.

BON APETIT!

SPONGE CAKE – BACK TO BASICS

NATURAL SUBSTANCES FOR SOFTENING THE DOUGH:

FAT: amount of fat in dough affects the structure of it.

Example: when we’re making short crust pastry, fat splits among the ingredients, heats up while baking and turns into steam which softens the dough.

YEAST: contains fungus, which develops its ferments in the form of fermentation from starch and sugar. 

That’s how alcohol and carbon dioxide are made.

During baking at 80°C/176°F alcohol changes into steam and starts to expand with carbon dioxide, which cause softening of the dough.

At 45°C/113°F the fungi begin to die, operation of boiling and fermentation stops.

EGG WHITES - SNOW

Egg whites are stretching and warming when the air is properly split. Air is good for softening the dough.

ALCOHOL: Rum, Wine, Cognac, Maraschino are alcoholic beverages which we usually put in the dough.

At 75°C/167°F alcohol change into steam and softens the dough.

ARTIFICIAL SUBSTANCES FOR SOFTENING THE DOUGH:

BAKING POWDER: due to heat and moisture it forms gases, which are emitted and in that way it softens the dough.

Baking powder it’s made of baking soda, tartaric acid and starch. So if it comes into contact with acid, it dissolves and stops softening the dough.

The dough which contains baking powder must be baked quickly.

BAKING SODA: it’s powder is of alkaline taste, which dissolves because of warmth, released gases also soften the dough.

If you put too much of baking soda in the dough it will taste bitter also fat in the dough gets bubbly and tastes like soap.

AMMONIUM BICARBONATE – DEER SALT - SALT OF HARTSHORN: it has the smell of ammonia, which give a special taste to the dough. Therefore deer salt has to evaporate in the baking process. We use deer salt for baking gingerbread.

I WISH YOU PLENTY SUCCESS IN BAKING

DEAR BLOG READER

HELLO! :-D

I know, you must be wondering why I didn't post nothing new this year, well I have some new projects that will change my blog posts & page. As you know I am the leader of my blog but I also have 2 people that are helping me. So for this year I'll still publish some blog posts but only 1 or max. 2 blog posts per month, because of my decision of renovation. I'll have my own bloging - web page, which will be different from this one.

Meanwhile you can still read and share my blog posts. 

I hope that you understand that this change will take some time, so if everything goes well, my new web blogging page will be available for visits in May/June 2014.

Thank you for your time & support.

Megii. §>¤˛¤<§
          ˘

POTATO CRUNCHIES

INGREDIENTS FOR 4 PEOPLE:

ä 5 big potatoes

ä 10 tablespoons of wheat semolina

ä 1 egg

ä 2 teaspoons of salt

ä 2 teaspoons of marjoram

ä 1 teaspoon of dry herbs

ä Oil for baking

 PROCEDURE

Grate the raw potatoes, add egg and all other spices then mix it very well.

Mixture shouldn’t be too liquidy or too thick. If it’s too liquidy then add some more wheat semolina, if it’s too thick add one egg.

Before frying prepare a bowl and lay some paper towels in it, where you’ll be able to put fried potato crunchies. Paper towels will absorb excess oil from it.

Heat the oil in a pan, use tablespoon and make a steak shape from the potato mixture, then fry them on each side until they become golden brown.

You can offer a green salad beside potato crunchies.


This is a very popular children's crunchy lunch.

Try it, you will not regret.

BLUEBERRY MUFFINS

Ingredients:

 · 80g / 4 tablespoons of blueberries

· 80g / 5.8 tablespoons of soft margarine

· 80g / 9.8 tablespoons powdered sugar

· 2 eggs

· 180g / 1.49 cup of sour cream

 · 200g / 1.8 plain white flour soft

· 30g / 4.8 tablespoons white flour sharp

· 1 teaspoon of baking powder

PROCEDURE:

 · Preheat the oven to 180 ºC / 356 ºF (electric oven), 160 ºC / 320 ºF (fan oven).

· Mix all the ingredients (mix flour and baking powder together) and then add the remaining ingredients.

· Bake for approximately 15 to 20 minutes.

HOMEMADE FLAKY PASTRY CAKE

For 8 people

Ingredients for the dough:

***240 grams / 2.4 cups of white wheat flour

***20 grams / 1.5 tablespoon of olive oil

***1 teaspoon of salt (leveled)

***100 to 130  milliliters / 0.42 to 0.55 cup of  lukewarm water

***100 grams / 0.43 cup / 6.97 tablespoons of soft butter or margarine to spread

Filling:

***500 grams / 2.2 cups of mashed curd

***10 grams / 2.5 teaspoons of vanilla sugar

***200 milliliters / 0.84 cup of sour cream

***120 grams / 0.6 cup of sugar

PROCEDURE:

Sift the flour, make a hole in the middle, pour oil and add salt. Pour the lukewarm water to it, mix all together and start to knead it for 15 minutes. After that make a ball from dough, spread oil over and cover it then let it rest for at least half an hour.

Then put the dough ball on a floured, large wooden table or tablecloth and roll it over to get thinner layer of dough and spread oil over it. After that, stretch the pastry with your hands and cut thick edges on the sides of it. Put stretched ball dough on a plate (diameter of 50 centimetres / 19.7 inches) and around it gently cut 6 layers with which you’ll cover the filling (see photos).

Now make filling from curd, sugar, sour cream and vanilla sugar, mix those ingredients together. After that you can start to spread the filling over each layer.

Tip: the same pastry you can use for rolls, dumplings, flat cakes, etc., but with different filling.

SPINACH NOODLES

INGREDIENTS FOR JJJJJ PEOPLE:

- 200 grams/ 2.01 cup of wheat flour

- 2 whole eggs

- 60 grams/ 5. 34 tablespoons of cooked spinach

(add water if necessary, or replace it with egg whites)

- salted boiling water

- 20 grams/ 1.49 tablespoon of butter or olive oil

PROCEDURE:

Sift flour on the board, make a hole in the middle and crack the eggs in it, if it's necessary add some warm water. Mix the mixture with wooden spoon then try to knead it with your fingers. After the mixture is moisturized enough knead it into dough. Knead the dough until it becomes elastic and is not sticking to your hands and board.

When you cut the dough in half it should be dense and free of holes.

When the dough was well kneaded (for 15 minutes) spread oil over the dough ball on the top, and place it to rest for ½ hour, it can also be more time, cover it with the container, in order to avoid drying.

Afterwards re-knead the dough and make elongate roll out of it, cut it in half and then cut it for 1 centimetre / 0.39 inches thick to get dough cloths (which must be evenly thick). 

Before you put the dough cloths through the noodle machine, you have to carefully sprinkle them with flour, so that they will not stick to the rollers. Leave the rolled out dough to dry on a board or a kitchen cloth.

When the dough isn`t sticky anymore, sprinkle it with some flour and using the noodle machine cut it into strips and leave them to dry.

There is no need to dry them, if you plan to cook the noodles right away.

You can serve them as a side dish alongside various meat dishes or as an appetizer with herbs or a sauce.

Following the same procedure, you can also make carrot noodles.

Homemade noodles are very quickly cooked and they do not bloat us up. 

SEMOLINA CRUNCHYS

INGREDIENTS (for 10 people):

*2.5 Cups of Milk

*200 grams/1.14 Cup of Semolina

*40 grams/2.9 Tablespoons of Soft Margarine

*2 Eggs

*pinch of Salt

*little bit of Oil for frying

Put milk to cook, add pinch of salt and soft margarine. When it boils, slowly add semolina and mix it all the time of cooking, to prevent lumps. When it thickens stop cooking it and put it on a side.

After it gets lukewarm add both eggs and mix it very well, then make a round shape. Then use hands to make small balls or oblong gnocchi. Now put them into a pan, quickly fry them to become (golden-brown light colour) and crunchy. 

You serve them as side dish to meat course with sauce like: stakes, goulash or as a main course with salad.

FRUIT OMELETTE

INGREDIENTS

(For 1 big / 2 middle sized / 4 little omelettes)

[*-*] 2 Egg yolks

[*-*] 2 Egg whites

[*-*] 40 grams/ 4.9 tablespoons of Powdered sugar

[*-*] 30 grams/ 4.8 tablespoons of White wheat soft flour

[*-*] Grated lemon peel of a half lemon

[*-*] 10 grams/ 2.5 teaspoons of Vanilla sugar

[*-*] 100 grams/ 1.006 cup of Preserved or frozen fruit (preferably cranberries, blueberries, etc.)

[*-*] 200 millilitres/ 1.66 cup of Sweet whipping cream

[*-*] 10 grams/ 1.23 tablespoon of Powdered sugar (for spreading it over omelette before serving)

[*-*] Your favourite Jam/Marmalade

PREPARATION

Whisk egg whites into hard snow and slowly add all the sugar in it. Then add egg yolks, lemon peels and sifted flour. Now gently mix it all together. If you like you can add ground walnuts/hazelnuts.

On prepared baking tray with baking paper, use a pastry bag filled with cream that you have made before. Now pour the cream in a swirl move to make circle shape. Bake omelettes at the temperature from 180ºC/ 356ºF to 200ºC/ 392ºF (from 15 to 20 minutes). Omelettes must have golden-brown colour both sizes, then we know that it’s baked.

Still hot, remove them from baking paper and spread a jam that you desire after it. Then fold it, fill it with whipped sweet cream and add some preserved/frozen fruits.

Instead of powdered sugar you can use a sweetener for diabetics, so that anyone can enjoy eating omelettes, even diabetics.

For the holidays or birthdays you can pour sweet liqueur (vanilla or menthol liqueur) over omelettes and light a matchstick, then turn off the lights and put matchstick close to liqueur to start burning. This will make a nice unforgettable atmosphere. But be careful, do not get burned.

 

 

DUMPLINGS WITH COTTAGE CHEESE AND WHEAT SEMOLINA

INGREDIENTS:

# 300 grams/1.36 cup of margarine

# 2 eggs

# 300 grams/1.31 cup of curd/cottage cheese

# 100 grams/0.57 cup/9.1 tablespoon of wheat semolina

INGREDIENTS as a final step:

# 30 grams/2.09 tablespoon of butter

# 40 grams/5.3 tablespoon of bread or biscuit crumbs

# 2 litres/8.45 cups of salted boiling water

PREPARATION METHOD

Foamy mix margarine and add two eggs, then add blended into paste curd/cottage cheese and wheat semolina.

Then mix it all together. Meanwhile heat up salt water, when it boils put in sculpted dumplings with a tablespoon.

Dumplings must slowly cook in an open pot for 10 minutes.

After they are cooked carefully pick them up with a strainer.

Before serving dumplings sprinkle them with roasted breadcrumbs in butter.

WAYS TO EAT DUMPLINGS

You can eat dumplings for a main course, dessert or side dish. For the children you can sprinkle over dumplings roasted breadcrumbs with a pinch of sugar and cinnamon.

PUFF PASTRY DRILLS AND POCKETS RECIPE

DRILLS PREPARATION

Roll the bought puff pastry on floured cutting board. In small cup scramble 1 egg and spread it over the rolled puff pastry. After that add half of a teaspoon of salt and sprinkle it over pastry, do same with the grated cheese (add it as much you like it).

With a pastry wheel cutter, cut it in strips for a size of width 2 thumbs, length 20 centimetres / 7.9 inches. Now roll those in a shape of drills and put them on baking trays covered with baking paper. After you’re done, put it to bake them in a medium hot oven.





APPLE POCKETS PREPARATION

First roll the puff pastry on floured cutting board and cut it on equal squares (10×10 centimetres / 3.9 × 3.9 inches), after cutting put a single apple segments (use fresh and peeled apple) in the middle of the square and sprinkle them with a little sugar and cinnamon.

Now fold the square to get a triangle and firm the edges with fingers. After that, spread the scrambled egg over firmed triangles. Put it to bake in a medium hot oven.

 

Stuffing can be various: chicken meat, cottage cheese, fruits, vegetables, fish meat, spinach, chard, etc.

Note: some stuffing must be pre-cooked (boiled or fried).

This recipe is simple. You can make drills or pockets with different stuffing for all week, just after are baked, cooled them down and storage them in refrigerator. Now you can use them when you don’t have much time to prepare them from beginning.

 

My 1st mini e-book of homemade recipes 4 purchase:)

Hello everyone!

Today I'm happy to spread the news about my 1st Mini Book of Homemade recipes, which is avaliable for purchase from TODAY.

In this book you'll find easy and more complex recipes that you'll hardly find anywhere else.
For some that you don't know me yet I'm Megii from Slovenia, I'm working at a pastry shop and writing blogs.

As a person I have big passion for baking, cooking, I also have interest in  natural health and in developing new recipes.

In my mini book you'll find 9 unique recipes

·  1. Mixed homemade bread

·  2. Whole-grain bread

·  3. Diabetic pie

·  4. The festive gingerbread cookies

·  5. The chocolate hearts

·  6. Walnut roulade gluten-free

·  7. Cookies 4 any occasion

·  8. Pancakes with almond & veg filling

·  9. Alien cake

BELOW IS A SHORT REVIEW PICTURE OF WHAT YOU'LL GET!

If you're interested to buy it for 2€/2.57$, CLICK HERE:

Mini Book of Magii's homemade recipes

So if anyone thought that I'm resting due to lack of my rare posting recently, is wrong:D
I never rest. I'll also continue to post new, free of charge recipes.

Thank you 4 your support.
See ya:)

Your Megii

Valentine recipe

 

INGREDIENTS

 

FILLING

Apricot jam, honey, nougat cream, chocolate, lemon, nuts or cottage cheese. Choose a filling that you like.

STEPS