The recipe that I tried out this week was simple.
You need sausages, 2 red onions, a soft cheese, I used ricotta, hard cheese, a couple of tablespoons of milk, 3 large eggs and some filo pastry. Plus oil/ butter.
You put the sausages in a pan to fry gently with the onions, cut into wedges. For around 15 minutes, remembering to turn the sausages and onions.
Whilst that is going on layer a rectangular baking dish with the filo pastry, oiling/buttering between the layers of pastry. Scrunch up the over hanging pastry, then bake at 160 degrees in a fan oven for 10 minutes. The pastry should be dry.
While the pastry is cooking, and sausages gently frying, mix the other ingredients together.
When the sausages are ready place into the pastry case and pour the egg mixture in. Then bake for around 30 minutes. It should be golden in colour and set.
I think this would make a great dish for a winter buffet type party.
Saturday 15 November 2014
Saturday 8 November 2014
Brioche
I have been trying recipes, but forgot that I had created this blog.
Last weekend I had a go at making brioche. It's nice as it is, or toasted.
After making it, I can see why it's more expensive than other breads.
The dough itself starts out quite sloppy and sticky and even a little lumpy. No intense kneading. You just cover the dough leave it for 15 minutes, then simply fold the edges into the middle, then repeat a further two times. After the third time, you spread softened bitter over the surface of the dough, and repeat the folding process, until the butter is all mixed in.
Then you leave the dough to rise, 45 minutes to an hour in the loaf tin. Then you bake it, for around 25 minutes. When it is done, it should be left in the tin to cool before turning out.
I was very pleased with the result. It's a little more "rustic" than commercially produced brioche, but tastes great. (I mean the brioche is a little coarsely grained when you slice it, by rustic)
Brioche takes time to make, but well worth it.
Last weekend I had a go at making brioche. It's nice as it is, or toasted.
After making it, I can see why it's more expensive than other breads.
The dough itself starts out quite sloppy and sticky and even a little lumpy. No intense kneading. You just cover the dough leave it for 15 minutes, then simply fold the edges into the middle, then repeat a further two times. After the third time, you spread softened bitter over the surface of the dough, and repeat the folding process, until the butter is all mixed in.
Then you leave the dough to rise, 45 minutes to an hour in the loaf tin. Then you bake it, for around 25 minutes. When it is done, it should be left in the tin to cool before turning out.
I was very pleased with the result. It's a little more "rustic" than commercially produced brioche, but tastes great. (I mean the brioche is a little coarsely grained when you slice it, by rustic)
Brioche takes time to make, but well worth it.
Tuesday 30 September 2014
New blog, new challenges
A while ago I mentally challenged myself to try out a new recipe per week. Or any different take on an old recipe.
With that in mind, I have decided to blog my challenges to myself, and their results.
At the moment I can not post photos, ( technology limitations.) No PC
However, I will try my best to discuss my results.
If you have a recipe that you think I might like to try. Please comment with your recipe.
With that in mind, I have decided to blog my challenges to myself, and their results.
At the moment I can not post photos, ( technology limitations.) No PC
However, I will try my best to discuss my results.
If you have a recipe that you think I might like to try. Please comment with your recipe.
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