It smells like autumn ~ challenge post #9
2018-Aug-22, Wednesday 08:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
summerbirdy It's past the half way of August and apples are ripening. When I took my boys to their week at their dad, the air was full of apple scent. Autumn is slowly coming and I'm panicking when I think about my challenges, because I'm slowly but surely getting behind my schedule. I suppose I will need to have couple of baking weeks or weekends soon.
Oh yes, let's get up to date with the challenge shall we...
#53 Tori no karaage
One of my favorite dishes at the local Japanese restaurant is hands down tori no karaage. So when I found this recipe I've been dying to do it. Well, I HAVE done it before but I just can't get enough it seems So it was no chore to do this for the challenge.This recipe was tweaked by an author of the book to fit the Finnish ingredients, so I let you find your own version from the www. I'm pretty sure you'll find lots of posts of it. I still need to find the perfect combination for the spices. I never seem to get the same flavor my favorite cook does.
#54 Berry pie
Now if this isn't easiest ever pie recipe then I don't know what is. It is also one of the oldest recipes I have with me. I think I got it from my mother when I moved away from home. And she had it ages before. I know, I helped her bake this many many times. This is also my favorite pie recipe because it's so versatile. Want to add twist to it? add lemon juice to filling or lemon zest to crust. Use healthier ingredients if you wish to. Use any kind of berry you like. Hell, I've been using apples and rhubarb at times.
Crust
100g butter
0,5 dl sugar
0,5 egg
2,5 dl flour
0,5 tsp baking powder
Cream butter and sugar. When light, add in egg and beat well. Mix dry ingredients and add in gradually. Spread to greased (and flowered) pie form. If you like, bake in a oven for couple minutes, but use folio or something to support the edges.
Filling;
2 dl sour cream (I think this equals on regular package)
0,5 dl sugar
1 egg
1 tsp vanilla (sugar or essence, either goes)
Berries of your like, fresh or frozen.
Mix sour cream, sugar, egg and vanilla together. Pour over the crust. Sprinkle berries on the amount you desire.
Bake in the oven at 200 deg Celcius for about 30 minutes.
p.s. I usually make crust double because it's easier that way and you can always make tiny pies from the rest if you like.
p.p.s. If you use frozen berries the time to bake it fully increases. Actually if you don't pre-bake the crust at all it takes longer. I've tried.
And no pic because apparently I deleted it at some point.
#55 Baked chicken filled pastries
#56 Devil's cake
#57 Ham quiche
I am lazy and tired tonight so no recipes, but I have pic because those three were on the wish list when I asked what my boy wanted to eat on his 9th birthday.
#58 Strawberry pastries
1 packet leafy pastry dough (or what's it called)
vanilla creme you can bake
Strawberries
Make nice pieces from the pastry dough and add spoonful or two of creme. Bake in 225 Celcius for 10 minutes. Let cool
Slice strawberries and sprinkle on top of the creme. Or use any other berries you wish. To make sure berries still look good and don't drop of, make some gelatine from water and gelésugar and spread it on top of the berries.
no pics because mine didn't look good enough. They were tasty though. Ask my boys and my nieces.
#59 Yakitori momo
Okay, who have not heard of yakitori? Seriously? what kind of manga/anime you watch?... Nvm
I found recipe from a travel magazine once. When I actually read it to know what I needed for it, I laughed and cheated since the sauce for marinating the chicken bits is similar to teriyaki sauce. So I used teriyaki sauce I already had in my refrigerator.
Have some chicken and cut it to bite size bits. Skewer and barbeque. Spread sauce during the barbeque. I was pretty liberal with it. And my kiddos and their cousins loved and asked for more.
#60 Frozen Yogurt
This recipe is from the time my eldest was very small and also time before the frozen yogurt became a THING in here.
200g natural greek or turkish yogurt
2 dl smashed berries (strawberries)
3/4 dl sugar
2 tsp vanilla.
Mix everything and pour into Popsicle molds or larger mold. Freeze. When done (latest on next day) Enjoy.
Whoo... I think we're half way through the challenge by now. YAYAYAYAYAY!!!! Aaand I got like 4 months to do the rest. OMG... Am I ever gonna make it?
#61 Japanese Crepes
Oooo, when I finally get to go to Japan I so will try the crepes. But meanwhile I will eat the homemade ones. This recipe is found from the internet again and.. oh well... just use the base and let your imagination go wild.
2 Tbsp butter
1 cup flour
3 eggs
1 cup milk
melt butter. Mix milk and eggs together and add everything else gradually. Add sugar of you like
Fry round thin cakes on a pan.
And then... wrap in ice cream, any berries of fruits you like (I love melon) and top it with whipped cream. Roll the crepe into a cone and enjoy.
p.s. using parchment paper helps with the mess
no pics because too messy
#62 Nikumaki
I actually forgot to post this. I made them to my bento ages ago and I forgot to post it.
#63 Basic cheese cake.
Oh this really failed. And I have no idea why it failed. I has worked before I am sure. Maybe I had too big cakeform?
Anyway... no pics, no recipe. I'm sure you can find recipe for oven baked cheese cake anywhere.
#64 Rye bread
People think this is hard recipe. And associate it to those big ovens in the old farm houses. (well I do, because my granny baked bread in those) BUt you can very well make this on your electric one. (Don't ask about gas ovens. We really do not have those in here) It just takes time. LIke 3 days.
What you need first is a starter dough. From rye dough. I got mine from the place we had my sister's bachelorette party so I really have no idea how to actually do one.But from what I gather, use half water and half rye flour. mix and let stay in warm place for a day
My recipe makes about 5 flat bread
started dough or piece of dough that's stored in freezer
2 liter water
3 kg rye flour
2 Tbsp salt
Day 1: Pour starter dough and 2 liter of water into a big bowl. Mix and let stay covered in a room temperature. You can mix the starter dough couple of time if you like.
Day 2: Add in salt and about 1 liter of flour. It should make a thin looking gruel. Cover again and let rest one day. You can mix couple time if you like
Day 3: Knead in enough rye flour to make dough springy, but not hard. (If you relate to regular wheat bread, rye dough does not loosen from your fingers or the sides of the bowl but feels springy) If you think dough is too hard, just add a bit of room temperature water. Cover and let rest for 30 min
Sprinkle rye flour over baking table and divide dough for 4-5 pieces. Knead a bit and for round flat breads. You can make a whole in the middle with a cookie cutter or water glass. Prick the bread with fork and cover for 30 minutes.
Bake in 200 deg Celcius for 40-45 minutes. Bread is done when the bottom of the bread makes kind of booming sound when you knock it.
See? not that hard. Just time consuming. I had to bake the bread one by one in my small oven and it took me the whole evening. But it was so worth it. (as I write this it's 10:30 pm and I still have one final bread in the oven)
And with today's baking, we're now up to date. yay! I was supposed to make more but I was lazy. I'm getting tired of eating only sandwich for my lunch so bento making is on my list tomorrow. And I need to use carrots from my fridge. Carrotcake maybe?
Aaaand now that the autumn is nearing us, I will give you one last pic for today's post. I made oven apples with vanilla sauce yesterday. This recipe is not in my notebook, because I know it by heart.
so, see you later!
Oh yes, let's get up to date with the challenge shall we...
#53 Tori no karaage
One of my favorite dishes at the local Japanese restaurant is hands down tori no karaage. So when I found this recipe I've been dying to do it. Well, I HAVE done it before but I just can't get enough it seems So it was no chore to do this for the challenge.This recipe was tweaked by an author of the book to fit the Finnish ingredients, so I let you find your own version from the www. I'm pretty sure you'll find lots of posts of it. I still need to find the perfect combination for the spices. I never seem to get the same flavor my favorite cook does.
#54 Berry pie
Now if this isn't easiest ever pie recipe then I don't know what is. It is also one of the oldest recipes I have with me. I think I got it from my mother when I moved away from home. And she had it ages before. I know, I helped her bake this many many times. This is also my favorite pie recipe because it's so versatile. Want to add twist to it? add lemon juice to filling or lemon zest to crust. Use healthier ingredients if you wish to. Use any kind of berry you like. Hell, I've been using apples and rhubarb at times.
Crust
100g butter
0,5 dl sugar
0,5 egg
2,5 dl flour
0,5 tsp baking powder
Cream butter and sugar. When light, add in egg and beat well. Mix dry ingredients and add in gradually. Spread to greased (and flowered) pie form. If you like, bake in a oven for couple minutes, but use folio or something to support the edges.
Filling;
2 dl sour cream (I think this equals on regular package)
0,5 dl sugar
1 egg
1 tsp vanilla (sugar or essence, either goes)
Berries of your like, fresh or frozen.
Mix sour cream, sugar, egg and vanilla together. Pour over the crust. Sprinkle berries on the amount you desire.
Bake in the oven at 200 deg Celcius for about 30 minutes.
p.s. I usually make crust double because it's easier that way and you can always make tiny pies from the rest if you like.
p.p.s. If you use frozen berries the time to bake it fully increases. Actually if you don't pre-bake the crust at all it takes longer. I've tried.
And no pic because apparently I deleted it at some point.
#55 Baked chicken filled pastries
#56 Devil's cake
#57 Ham quiche
I am lazy and tired tonight so no recipes, but I have pic because those three were on the wish list when I asked what my boy wanted to eat on his 9th birthday.
#58 Strawberry pastries
1 packet leafy pastry dough (or what's it called)
vanilla creme you can bake
Strawberries
Make nice pieces from the pastry dough and add spoonful or two of creme. Bake in 225 Celcius for 10 minutes. Let cool
Slice strawberries and sprinkle on top of the creme. Or use any other berries you wish. To make sure berries still look good and don't drop of, make some gelatine from water and gelésugar and spread it on top of the berries.
no pics because mine didn't look good enough. They were tasty though. Ask my boys and my nieces.
#59 Yakitori momo
Okay, who have not heard of yakitori? Seriously? what kind of manga/anime you watch?... Nvm
I found recipe from a travel magazine once. When I actually read it to know what I needed for it, I laughed and cheated since the sauce for marinating the chicken bits is similar to teriyaki sauce. So I used teriyaki sauce I already had in my refrigerator.
Have some chicken and cut it to bite size bits. Skewer and barbeque. Spread sauce during the barbeque. I was pretty liberal with it. And my kiddos and their cousins loved and asked for more.
#60 Frozen Yogurt
This recipe is from the time my eldest was very small and also time before the frozen yogurt became a THING in here.
200g natural greek or turkish yogurt
2 dl smashed berries (strawberries)
3/4 dl sugar
2 tsp vanilla.
Mix everything and pour into Popsicle molds or larger mold. Freeze. When done (latest on next day) Enjoy.
Whoo... I think we're half way through the challenge by now. YAYAYAYAYAY!!!! Aaand I got like 4 months to do the rest. OMG... Am I ever gonna make it?
#61 Japanese Crepes
Oooo, when I finally get to go to Japan I so will try the crepes. But meanwhile I will eat the homemade ones. This recipe is found from the internet again and.. oh well... just use the base and let your imagination go wild.
2 Tbsp butter
1 cup flour
3 eggs
1 cup milk
melt butter. Mix milk and eggs together and add everything else gradually. Add sugar of you like
Fry round thin cakes on a pan.
And then... wrap in ice cream, any berries of fruits you like (I love melon) and top it with whipped cream. Roll the crepe into a cone and enjoy.
p.s. using parchment paper helps with the mess
no pics because too messy
#62 Nikumaki
I actually forgot to post this. I made them to my bento ages ago and I forgot to post it.
#63 Basic cheese cake.
Oh this really failed. And I have no idea why it failed. I has worked before I am sure. Maybe I had too big cakeform?
Anyway... no pics, no recipe. I'm sure you can find recipe for oven baked cheese cake anywhere.
#64 Rye bread
People think this is hard recipe. And associate it to those big ovens in the old farm houses. (well I do, because my granny baked bread in those) BUt you can very well make this on your electric one. (Don't ask about gas ovens. We really do not have those in here) It just takes time. LIke 3 days.
What you need first is a starter dough. From rye dough. I got mine from the place we had my sister's bachelorette party so I really have no idea how to actually do one.But from what I gather, use half water and half rye flour. mix and let stay in warm place for a day
My recipe makes about 5 flat bread
started dough or piece of dough that's stored in freezer
2 liter water
3 kg rye flour
2 Tbsp salt
Day 1: Pour starter dough and 2 liter of water into a big bowl. Mix and let stay covered in a room temperature. You can mix the starter dough couple of time if you like.
Day 2: Add in salt and about 1 liter of flour. It should make a thin looking gruel. Cover again and let rest one day. You can mix couple time if you like
Day 3: Knead in enough rye flour to make dough springy, but not hard. (If you relate to regular wheat bread, rye dough does not loosen from your fingers or the sides of the bowl but feels springy) If you think dough is too hard, just add a bit of room temperature water. Cover and let rest for 30 min
Sprinkle rye flour over baking table and divide dough for 4-5 pieces. Knead a bit and for round flat breads. You can make a whole in the middle with a cookie cutter or water glass. Prick the bread with fork and cover for 30 minutes.
Bake in 200 deg Celcius for 40-45 minutes. Bread is done when the bottom of the bread makes kind of booming sound when you knock it.
See? not that hard. Just time consuming. I had to bake the bread one by one in my small oven and it took me the whole evening. But it was so worth it. (as I write this it's 10:30 pm and I still have one final bread in the oven)
And with today's baking, we're now up to date. yay! I was supposed to make more but I was lazy. I'm getting tired of eating only sandwich for my lunch so bento making is on my list tomorrow. And I need to use carrots from my fridge. Carrotcake maybe?
Aaaand now that the autumn is nearing us, I will give you one last pic for today's post. I made oven apples with vanilla sauce yesterday. This recipe is not in my notebook, because I know it by heart.
so, see you later!
