English muffins

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This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

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This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.

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Har Gow, Crystal Skin Shrimp Dumplings

Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.

The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. I was also out of bamboo shoots, so I used water chestnuts instead.

Har gow 1 agj

Filling

300 g raw shrimps or prawns

2 tbsp finely chopped bamboo shoots
 or water chestnuts

1 tsp soy sauce


1 tsp Shaoxing wine or dry sherry

1/2 tsp toasted sesame oil


1 stalk scallion

1/2 tsp grated fresh ginger

1 tsp cornstarch


1/2 egg white

1/4 tsp ground white pepper


Mix the filling ingredients together and let stand on the counter while you make the dough.

Har gow 3 agjWrappers

1 1/4 cup  wheat starch (not flour)

1/4 cup tapioca starch

1 cup boiling water


1 tbsp lard or neutral oil( I used oil)

Har gow 4 agj

Combine wheat starch and tapioca starch n a medium bowl, pour in the boiling water and add the lard while mixing in one direction with a spoon or dowel.

While it’s hot, knead the dough for about 5 minutes or until smooth but firm. If the dough is too sticky add a bit more wheat starch.

When done the dough should be soft and not sticky.

Divide the dough into 4 equal parts and roll each section into an 8-inch-long sausage. Place dough in a bowl and cover with plastic wrap, so it won’t dry out.

Har gow 5 agjCut the dough again in 8 equal parts. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy clever or underside of a pan. Then, using a dumpling dowel or a small rolling-pin, start to roll from the center out, until you get a 3 to 4 inches disc in diameter and betweet 1/16 to 1/8-inch thick . Place the finished wrappers back in a plate and cover until you finish rolling out the remaining dough.

The thinner you roll the dough the more translucent it will be.

Har gow 7 agj

 

Filling the wrapper

Pleat one edge of the wrapper and make it into a cup.

Drop a teaspoon of filling into the center of the wrapper, try not to get filling on the outside edge, press together the smooth and pleated sides to lock in the filling.

Place dumplings in a steamer, cook on a wok or a pot over full steam. Steam over high heat for 8-10 minutes.

Serve and enjoy with a dipping sauce and remember that the dumplings can be scalding hot right away.

The best part with these dumlings besides the taste, they did not stick to the steamer 🙂

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

Har gow 6

 

 

Flashy breakfast eggs for easter

How did you decorate your eggs this Easter?

A few minutes before breakfast I decided to decorate ours with some flash tattoos I was going to use on myself, but they probably look way better on the eggs than on a semi old gal like myself, ha ha ha.

Super easy to make. Cut out the figures you want to use, peel the foil off and place them on the egg.

Wet the back of the paper with a wet cloth for a few seconds and voila you have some gorgeous eggs for breakfast

Happy Easter

Hugs

Pancakes

When I came home from a short but fun trip in Northern Norway I found this brochure from Prior to the mailbox.
A little while ago some other bloggers and I were asked to contributed with a recipe where we use eggs as one of the ingredients. I got a little hungry looking through all the delicious recipes. Luckily I had been in the store just before my trip and had eggs and a few other ingredients so I could make some pancakes.
It is a simple recipe and I drop the sugar and salt since I eat them with something sweet, and I fry them in butter.
For 3-4 persons
4 eggs
2.5 dl buttermilk
2.5 dl flour
1 teaspoon baking powder
1/2 teaspoon baking soda

butter for frying

Beat the eggs, add buttermilk and stir and lastly add the rest of the ingredients. Mix everything together but do not over mix, you want soft pancakes.
Fry the pancakes on a griddle or a frying pan with a bit of butter over medium heat on both sides.
I ate these with blueberry jam and kiwi, but you can use whatever you want.