BAKING AND DESSERT

DIDI’s PANCAKES (my daughter)

This was included in our EASTER MONDAY’s BRUNCH (yesterday). My daughter’s pancakes without sugar, instead salt because of me 😉 as a diabetic I always take an extra care with my sugar.

Didi's PANCAKE with CHOCO SYRUP

My two kids loves to eat it with variety of sauce and syrup like ahorn syrup, maple-flavored pancake syrup, marmalade or jam (usually strawberry flavoured), and chocolate. As you could see picture above!

DIDI's PANCAKES

I l ❤ ve it, without sugar salt instead and too fluffy 🙂
Before I used to eat it with blueberry jam, since I'm a diabetic have to omit.

DIDI in my KITCHEN in ACTION

See how she is l ❤ ves to stand in my kitchen just for her pancakes. In action always wether pancakes, puto or any sweet that she loves to prepare.
This Recipe covers for 6 Persons:

YOU NEED…….

* 120g Flour
* 1/4 Liter Milk
* 1 Egg
* 1 Pinch Salt
* some Vegetable Oil

HOW TO…….

* Combine all ingredients in a bowl with a whisk or blender, blend all together until a smooth, liquid dough is formed.

* Heat a pan put with little oil and add the dough do not give too much dough otherwise the pancake is too thic. If it is slightly brown, flip the pancake.

* While still hot, fill with jam or fruit puree, or possibly your desire syrup, or sauce just like my two kids by this time with chocolate pour over.

In Austria PanCakes are called “PALATSCHINKEN”. Why “PALATSCHINKEN”?
It has been told that the name PALATSCHINKEN or PANCAKE is originally from the Romanian and there was derived from the Latin placenta for cakes and then the Hungarian (Palacsinta) in large parts of Central Europe on borrowed (Austria, Czech Republic, Slovenia, Croatia, etc.). Crepes are thinner and finer than the usual pancakes and eaten both savory and sweet filled in Austria, Hungary and the Balkans. The ranges of plugs (Quark), jam, nuts, coconut, ice cream, chocolate vegetables like spinach to meat (minced meat).

ABOUT, BEEF MEAT, PORK MEAT, POULTRY

MY VERSION OF EMPANADA

My very own version of making EMPANADA!
Filipino empanadas usually contain ground beef or chicken meat, potato, chopped onion, and raisins (somewhat similar to the Cuban “picadillo”) in a sweetish wheat flour dough. Some Filipinos are not partial to the sweetish flavour notes and prefer empanadas that are closer to the Hispanic versions. There are doughy baked versions, as well as flaky fried versions. Often, to lower costs, potatoes are added as a filler, and olives– relatively expensive in the Philippines—are omitted.

However, empanadas in the northern Ilocos region are very different. These empanadas are made of a savory filling of green papaya, mung beans and, upon request, chopped Ilocano sausage (Chorizo) and/or an egg yolk. Rather than the soft, sweet dough favored in the Tagalog region, the dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada uses rice flour, coloured orange with achuete (annatto), and is deep-fried rather than baked……

YOU NEED…….

* 1 kg flour
* 1 cup of sugar
* 1 cup of water
* 250 g Margarine
* 1 pack of baking powder
* 1 tsp. salt
* 5 cups of vegetable oil

HOW TO…….

PART 1

PART 2


MY EMPANADA FILLING!

My own version of making EMPANADA FILLING!
An empanada is a stuffed bread or pastry. Every country or regeon has it’s varieties and own style and of different filling. The name comes from the Spanish and Portuguese verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.

YOU NEED…….

* 400 g ground beef or pork meat
* 1 large white onio, finely chopped
* 1 pc. of carrot, medium-suzed and chopped
* 20 g green peas
* 2 tbsps. raisins
* 5 pcs. of potatoes, medium-sized, cut into small cubes
* salt and peper to taste
* 1 cube of Knorr or Maggi broth (optional) just to add more flavour
* some vegetable oil

HOW TO…….

Pleas Check the VIDEO out!

BAKING AND DESSERT

MY BLUEBERRY SCONE

SCONE: A SHORT HISTORY
Scones are biscuit-like pastries or quick breads that are often rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.

History
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word schoonbrot, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.

Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain. IMPROVE YOUR BRAIN!

SO, NOW COMING BACK TO MY BLUEBERRY SCONE, First request from my YOUTUBE family by cooking4fun channel a.k.a. Tess. I hope it adjoin what she’s expecting from me!
I got known her through youtube. She’s also uploading some of her home cooking video on youtube. Until at the end we became friends and ended at none friends!…hahhahaa…..
Because of some differences in life…I decided to make a distance from her. She is AWARE of it and what could be the REASON she knows it too. I don’t want to elaborate it here, the thing is I granted her REQUEST eventhough she could make it also alone. She has the video also in which she shares her own RECIPE of this 👿 BAKED IN MY TURBO BROILER!

YOU NEED…….

* 2 cups all purpose flour
* 250 g blueberry fresh or frozen
* 1/2 cup of granulated sugar
* 1/2 cup of whole milk
* 1/2 cup of sour cream
* 8 tbsps. frozen butter
* 1 tsp. grated lemon zest
* 2 tbsps. or 1 pack (8g) baking powder
* 1 tsp. salt

HOW TO…….

1.) Add all dry ingredients together and all liquid ingredients separately.

2.) Then add the frozen butter to dry mixture, work into the flour until they blend together. Add liquid mixture and blueberry, fold it until it’s just combined.

3.) Give rest for about 5 minutes in the freezer. Then transfer to the baking pan, bake for 25 minutes, oven 190°C.
Take it from me Baby and ENJOY……. 😈

BAKING AND DESSERT

APPLESTRUDEL

BAKE YOUR OWN APPLESTRUDEL (APPLE STRUDEL)

Every weekend it’s either hubby or I, we use to bake our own apple strudel. At home we are all apple strudel lovers. Maybe this is not the traditional recipe, but according to my family’s preference. Our 2 kids doesn’t like the filling prepared with raisins but I still add sometimes. Once it’s done no question at all, they get treated to a mouth-watering, oven-warm slice.
In Vienna, the filling is usually prepared with or without bread crumbs and raisins. I learned not only how this famous Viennese dessert is made, but also given the original Viennese Apple Strudel recipe to try out at home, and an oven-fresh slice to indulge in on the spot. The aroma and taste of baking strudel will follow back home!

Apple Strudel is a real Austrian Speciality ither baked in an oven or Turbo broiler, doesn’t make any difference at all. One time we tried also the one with vanille sauce, was not bad but we prefer without. For us it’s not only for dessert or snack (“meryenda”) but also we use to have it for breakfast and for in between (brunch). I love my apple strudel with a cup of tea with milk.  Can be served warm or cold, usually sprinkled with powdered sugar.

YOU NEED…….

STRUDEL DOUGH
* 2 c. flour
* 1/4 tsp. salt
* 1 whole egg
* 1 tbsp. butter
* 3/4 c. lukewarm water

HOW TO…….

Mix flour, egg, butter, and salt, Add lukewarm water and mix. Place on board and knead for 10 minutes. The more you knead the dough the better it will be to work with. Place in greased bowl. Cover and let rest for 1 hour. Divide dough in half.

How to Stretch Dough: Spread table with cloth to hang over sides. Sprinkle lightly with flour and place dough in center. With a floured rolling pin, roll out dough into 8 inch circle. Slide hands gently under dough and let dough rest on the back of your hands, with your palms down. Now pull the dough gently toward you. Stretch and pull dough as you go around. Dough should be thin as tissue paper.

YOU NEED…….

APPLE FILLING:

4 lbs. of apples
1/4 c. butter, melted
1 1/4 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. flour

HOW TO…….

Peel apples and slice. Add sugar, cinnamon, flour and mix. Brush melted butter over dough. Spread 1/2 apple mixture over dough. Fold sides up and over the filling and roll. Pick table cloth up to roll. Shape roll to fit 9 x 13 inch greased with melted butter. Brush the roll generously with melted butter. Bake at 180 C degrees for 45 minutes, until lightly brown.

APPLESTRUDEL (Apple strudel) a la Dada (my hubby)!

Applestrudel, everybody’s favorite at home!
Inspired by my hubby, I learned this method from hi…wink!
Take it from me Baby, made from Austria!
I would say; Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot. Take note: I baked it in my TURBO BROILER!…Try it folks 😀

Apple strudel can be accompanied by tea, coffee, or even champagne…lol…
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. If the strudel is cooked right, you won’t need any toppings. It should turn out puffier than when it was frozen.

YOU NEED…….

* 7 pcs. Apples of your preference, peeled and sliced smaller
* some butter
* 1 pouch of Kotanyi applestrudel mixture
* some bread crumbs
* confectioner sugar, about 2 tbsps.
* sugar
* dough, a ready made of any brand!
* fruit extract 20 ml

HOW TO…….

Please check this video out!