Natz
Ravenclaw Alumni
Posts: 4,269
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Post by Natz on Aug 25, 2003 4:54:07 GMT -5
I meant about making bread from sratch because we do not posses a bread machine and i also love the smell of newly made bread as well as the smell of coffee. Thanks for your help Koneko.
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Post by KoNeko on Aug 30, 2003 2:58:54 GMT -5
Natz, I haven't forgotten you yet! I asked JG's mum for some recipes, and I didn't know how much baking experience you had so I've jotted down an easy one. It is really really simple, and you can vary the recipe (e.g. egg glaze for the top of the bread to be shiny, or adding extra ingredients to change the taste of the bread, etc.) as you go.
French Bread Recipe
INGREDIENTS 1 pkg. active dry yeast 1-1/4 cups warm water, 110-115 degrees 2-3/4 to 3 cups bread flour 1 tsp. salt
METHOD Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.
Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place bread dough in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours.
Punch down dough. (Note, this is fun for venting out frustrations! ;D) On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center.
Place the loaf of bread, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour.
Slash top of bread loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until the bread is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool.
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Okay, and En, now over to you.
Basic spinach INGREDIENTS 1 bunch English spinach 1-2 tablespoons butter water (the amount depends on the pot you're using) 2-3 drops olive oil salt and pepper to taste
METHOD Bring the water to boil, and add oil. Blanche the spinach in it. That basically means leaving the spinach in the hot water only until the leaves are bright green- it only takes about a minute or so.
Drain the spinach and immediately place under running cold water for a few seconds to keep the greenness (this is optional but it looks better). While it is still warm, place the butter, salt and pepper on the spinach and mix it through until it is thoroughly coated.
Aaaaaand now:
Spinach and ham frittata (En, I left you the ham bit because you're a meat eater- otherwise, you can substitute it for sundried tomatoes. )
INGREDIENTS Spinach, cooked as per above (or one box of frozen spinach) 1 tbsp. plus 2 tsp. olive oil, divided 1 large onion (chopped) 6 eggs 200-300g sliced ham 1/2 cup crumbled feta (or any other kind, tasty is good too) cheese 1 tsp. dried Italian seasoning A sprinkling of black pepper
METHOD Place the oven rack 4 to 5 inches from the broiler element and preheat the broiler.
Heat 1 tablespoon of the olive oil in a 12-inch cast-iron or other oven-proof skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook for 1 minute to soften slightly, until the onion is clear.
While the onion cooks, break the eggs into a large bowl and beat them with a wire whisk until they are foamy. Slice the ham into squares and add it to the eggs.
Drain the spinach well. Squeeze out the excess moisture and add to the eggs. Add the cheese, Italian seasoning and pepper. Stir the egg mixture thoroughly and set aside.
Add the remaining 2 teaspoons of olive oil to the skillet, heat it and tilt the pan to distribute the oil evenly. Pour the egg mixture into the skillet. With the back of a spoon, push (do not stir) the ham and spinach to distribute them evenly.
Cook without stirring for 7 minutes or until only the surface is moist. Immediately put the skillet under the hot broiler and cook 2 minutes or until the surface is just set but not brown.
Before serving, run a knife around the edge of the frittata to loosen. Slice into wedges and serve at once.
(Note: this is great with toasted bread or potatoes! )
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Post by Nie on Sept 30, 2003 20:22:44 GMT -5
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
*lirael runs into the kitchen, finds some spaghetti and covers herself in it making it stick all over her, then runs back out towards the lake*
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Post by KoNeko on Sept 30, 2003 22:44:41 GMT -5
*grins at Liri*
Er, anyway. I found this site which I think would be helpful if you're trying to cook something and I don't put the appropriate temperature/gas mark settings. There's a conversion table at this site:
www.hintsandthings.co.uk/kitchen/oventemp.htm
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Post by Nie on Sept 30, 2003 22:49:16 GMT -5
Hey, that's nifty KoKo. Cos I'm terrible at trying to convert temperatures and stuff.
Everyone should just use the celsius system. It makes more sense.
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Post by KoNeko on Oct 1, 2003 4:18:47 GMT -5
Oven-roasted vegies with herbs and stuff
Ingredients: 2 medium potatoes 1 sweet potato 1/2 butternut pumpkin Olive oil Salt/pepper/herbs to taste
(You can use other veggies but I find these work best)
Method: 1. Preheat oven to 200*C. Peel the veggies and cut into evenly-shaped pieces. Arrange them on an oven tray. (Sweet potato and pumpkin tend to look very similar when cooked so to tell them apart I usually arrange them in rows with the potatoes in between).
2. Pour a little olive oil into the tray and, using your hands, lightly toss the vegetables where they are.
3. Bung it in the oven for about 10 minutes, turning occasionally.
4. Reduce heat to 100*C and take the tray out. Add a little more oil, plus salt, pepper and herbs. I like rosemary, oregano (teeny bit) and parsley. Toss again and put it back in the oven for 10-15 minutes.
5. Take the tray out of the oven and serve.
Note: If you have leftovers, pumpkin and potato taste great on pizza with feta cheese.
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Post by Rue on Oct 26, 2003 11:40:55 GMT -5
So, I know this doesn't have to do with recipes or anything... but it's sort of along the same lines, since we are in a kitchen.
I haven't been eating much. I just realized that today as I was looking at my plate. For brunch I had... 3 bites of chicken pot pie (it was way too greasy), half of a cinnamon bun, 2 cups of soda and 1 cup of tea. I'm completely full too. I guess I could eat more, just there never seems to be anything incredibly appealing, so though I do eat three meals a day, I don't eat much at any of them.
It's nothing to worry about, since I am eating... and every once in a while I remember to eat some fruits and vegetables ( ) but it's just weird... I used to be an eating machine when I was younger.
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Fantasia
Hufflepuff House Member
ale teraz wiem
Posts: 2,712
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Post by Fantasia on Feb 4, 2004 10:59:52 GMT -5
*bounces in* hey yall. i'm a Huff-le-puff pending member, so...ya, hi. anywho, this poor thread was in need of sprucing...*magics up some yummi cupcakes* I love magic...
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Post by Soupy's Back! :) on Feb 4, 2004 11:24:08 GMT -5
hey hufflepuffs! im in Ravenclaw but i can say hi here, cant i? hey fantasia!!! wutsup ;D frm ure friend, soupy
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Post by KoNeko on Feb 5, 2004 8:10:32 GMT -5
*waves to Fantasia and Soupy* Hey you two! So... what's cooking today?
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Fantasia
Hufflepuff House Member
ale teraz wiem
Posts: 2,712
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Post by Fantasia on Feb 5, 2004 11:07:50 GMT -5
that was such a bad joke, you should be pun-ished. ;D just kidding1 not much...my fave recipe is for blueberry jam...I'm a bit blueberry obsessed, so it's definitely a good one for me to keep. only, I don't have it. my grandmother won't give me the recipe! I'll work on that for yall. so, what's up with you?
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Post by En on Mar 2, 2004 17:18:50 GMT -5
*pokes head in surreptitiously, attempting to be sneaky... and is given away by the world's 13th loudest stomach growl in history*
*tucks pipe in front pocket of overalls and evidence bag in back pocket* Perhapsh we should shtop for a shnack
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Fantasia
Hufflepuff House Member
ale teraz wiem
Posts: 2,712
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Post by Fantasia on Mar 2, 2004 17:21:01 GMT -5
*nods vigorously* Yesh, absho-um...yes, absolutely! ;D I vote for pie. *ignores awkward stares...begins inspecting the kitchen, 'discreetly' picking up nibbles as she goes*
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Post by En on Mar 2, 2004 17:39:05 GMT -5
*happens to open several cabinet doors and one broom cupboard while finding some biscuits... and to conceal s/his true design from the people in the room, says offhandedly* They shay chocolate chip cookiesh were invented in the thirtiesh -- er, the nineteen-thirtiesh
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Fantasia
Hufflepuff House Member
ale teraz wiem
Posts: 2,712
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Post by Fantasia on Mar 2, 2004 17:45:19 GMT -5
*unfortunately, En's brilliance is wasted on Fantasia, who continues shuffling through the room, acknowledging En's comment with a distracted* Mmm-hmm...
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