Wednesday, January 16, 2019

Home Made Egg Noodles

Have you ever made your own Egg Noodles?  I used to make them a lot and used them up in soup, in fact I'm sharing a post on using them in soup in a couple of days.
However...
I thought I'd share this latest adventure, as it were, on not only making the noodles, but also what I used them in.

I made a Rakott Teszta for Baking Bloggers this past week, and used up the entire batch of noodles in there, but never shared how I make them.

As I said, I used to make these a lot, and just used a basic recipe, egg, flour and salt.  But this time round I wanted to use my lovely little pasta maker and make some broad noodles and also some for lasagna (I'll make some more for the next time Lasagna is on the menu).

I'd looked up a lot of recipes to see if maybe there was one out there that was better than mine, but honestly they were all about the same, some used more eggs, but also a lot more flour.

There were a couple that added a little semolina to the base dough, and some added some water.
I also choose not to add any salt as the noodles cook in salted water and honestly, I try not to use a lot of salt anyway when I cook. 

So I played.    And I will say, they are a little fiddly, but satisfying to make.
After breaking the egg into the flour well, use your fork to break it up and start mixing flour in.  
 Keep, stirring it around, gathering more flour in as you go.
 Time to push the flour towards the egg.
 Using a scraper, push the flour in towards the egg mixture.
 Keep on going until you've the majority of the flour incorporated.
 After forming it into a ball, divide it into quarters.
 Let it rest, covered with plastic wrap for at least 30 minutes, the dough needs to recuperate a little.
 After the rest, take each ball of dough, and knead a little before flattening it out and feeding it through the pasta machine rollers.  Feel free to flour pasta a little, and even the rollers.  This helps to prevent it from sticking.

The two pieces on the the left are the first pass through on the narrowest setting, and the one on the right is the final pass through.
 And here are three of the four pieces, ready to be cut up or to hang around and be made into lasagna noodles.  These were all about 30 inches or so long, so I cut them in half before hanging them to dry.
 Kinda looks like washing on the line, doesn't it?
 I did cut some wide noodles with part of it. I keep a nice plastic ruler in my utensil drawer, just for occasions like this.  And that pizza cutter, perfect for cutting the strips.
 I even tried playing with some angel hair pasta using the cutters on the pasta machine.




Yield: 2-4 servings

Home Made Egg Noodles

prep time: 15 minscook time: total time: 15 mins
These egg noodles are perfect for a bowl of soup, or making them into any baked pasta dish that uses noodles.

ingredients:


  • 1 cup bread flour
  • 1 large egg
  • 1 tablespoon Semolina 
  • 1-3 tablespoons water

instructions:


  1. Mix the semolina and bread flour together and  dump into in a mound on a clean work surface.  Make a well in the middle and  add an egg.   Using a fork whisk the egg together, gathering flour into the egg from the sides. 
    Continue to incorporate the flour into the egg with the fork, pushing the flour in towards the egg mass with a scraper, until almost all the flour is incorporated.  Gathering in the flour from the sides until you've gotten almost all the flour in the ball.  Then using your hands, press the dough together and add one tablespoon of water at a time, working it into the dough and kneading it together until it is a smooth dough.  You may not need all the water, but you should have a nice elastic dough.  Cover with plastic wrap and let rest for 30 minutes. 
    After 30 minutes, divide the dough into quarters and using either a rolling pin or a pasta machine, roll out the dough thinly. 
    If using a rolling pin, roll out as thin as possible, then fold the dough in thirds, like an envelope and roll out again.  Repeat at least 3 times.  This makes for silky soft noodles.  Roll the dough out as thin as you can.   Cut into noodles or leave as a large sheet.   Leave to dry for at least an hour before cooking it.  As this is fresh dough, it will only take a minute or two in boiling water. 
    If using a pasta machine, place each piece through the machine on the widest setting, then fold it in thirds, and put through the machine one to two times. 
    Then go to the next setting, and repeat. 
    Finish off with the lowest setting.  When you get to this step, do not fold the dough over, just feed it through the setting one or two more times.  This makes the dough very thin, but it should still be fairly elastic. 
    Since this is fresh dough it only needs a minute or so to cook. 

Created using The Recipes Generator

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Monday, January 14, 2019

Rakott teszta (Hungarian layered noodles)

 As many of you might know, or even if you don't, I'm going to tell you anyway.  I love Pasta, in fact, I don't think I've met a pasta I don't like.   I also love Kugel  and when I was searching for a recipe to make for this month's Baking Blogger Challenge of a baked Pasta dish, I found thisRakott teszta means layered dough but it is also known as rakott metelt, which means layered noodles. 

Rakott teszta (Hungarian layered noodles)

And pardon me, but I did make a couple of minor changes to the recipe.  I made my own noodles, and also had to make my own sour cream.  I had a, well let's just call it a brain freeze, I totally forgot to pick up some sour cream, even though I'd been in three, count it, three separate stores that sold sour cream in the space of 36 hours. sigh.
I did however, have some heavy cream in the fridge and lemon left on my tree and I made some substitute sour cream I'll tell you all about those adventures in another post. 
Noodles mixed in and ready to go into the oven. 
Rakott teszta (Hungarian layered noodles)
After taking out of the oven.  You can see the little bits of almonds on top.
Rakott teszta (Hungarian layered noodles)
In all of its glory.  Before I sprinkled the confectioners sugar on top.
Rakott teszta (Hungarian layered noodles)
And here is a piece.  You can see the noodles, and the raisins.  I think this was a hit, because there's only enough left for one breakfast.
Rakott teszta (Hungarian layered noodles)

I didn't have any sliced almonds, so I chopped up some almonds and sprinkled them on top.
I will also say, you do not sprinkle the almonds on top at the beginning, they will sink into the pasta. 


Yield: 12 Servings

Rakott Teszta (Hungarian Layered Noodles)
Rakott teszta (Hungarian layered noodles)

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
This is a fun take on regular old baked Noodle Kugel.

ingredients:


  • 1 pound wide egg noodles (cooked until tender in salted water and drained)
  • 4 ounces butter (1 stick, melted)
  • 2 cups sour cream (see notes at end)
  • 2 cups cottage cheese (full fat 4 %)
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 cup raisins (white)
  • 1/2 cup sliced almonds
  • 1/4 -1/2 cup confectioners sugar (to sprinkle on top after baking)

instructions:


  1. Heat oven to 350 degrees. Lightly coat a 13x9-inch pan with cooking spray.  Spread with 1 tablespoon melted butter.

    I used my immersion blender and blended the eggs and cottage cheese together and then whisked in the butter, sugar and sour cream. You can also place all the ingredients into a blender and mix til smooth.  Fold in the raisins.
    Pour over the cooked noodles and mix gently. Pour into the greased 9x13 pan, cover and bake for 30 minutes.  
    Then remove the cover and sprinkle a half cup of sliced almonds on top and continue to bake for an additional 20-30 minutes or until a knife inserted in the middle comes out clean. 
    Sprinkle with some confectioners sugar and serve hot or even warm.   
Created using The Recipes Generator


Baking Bloggers

Baked Pasta

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Wednesday, January 9, 2019

Orange cake

A friend gave me some lovely satsuma oranges before Christmas and I had to play with them.  I bake and make a cake every couple of weeks for the Legion for them to raffle off.  The proceeds go the community for various projects.
This is just my small way of giving back, but it's more of a selfish act on my part.
It really is.  I love to bake and decorate cakes. 

This time I wanted to make a cake using some of the frozen egg yolks I had in the freezer from a wedding cake I made last summer.
Those egg yolks weren't getting any younger, and I also wanted to use some of the lovely oranges I'd been given.
Guess what I found.  This recipe, but I did change it up a little.   I also wanted to make it a little more festive and didn't feel like running into town to buy pineapple (note to self, keep some canned pineapple on hand), or vanilla pudding for the frosting.  

I actually found several online recipes for Orange cakes,  but most of them used a cake mix as a base, and I don't use cake mixes, except once a year when I bake a birthday cake for the hubs.   By his request. 
I just frosted this cake with a good butter cream frosting.   And then had fun decorating it.
If I can't play with my food, I don't want to play.
So there.

I didn't get any pictures of the process with my camera and only just remembered to use my phone to get a couple shots of the cake. sigh, I was too much fun, what can I say?


Orange Cake

prep time: 10 minscook time: 28 minstotal time: 38 mins

ingredients:


  • 1 cup softened butter ( I always use salted butter, but if using unsalted add 1/2 tsp. Salt)
  • 1 1/4 cup sugar
  • 10 egg yolks
  • 4 peeled  and segmented satsuma oranges, with each segment of orange cut into thirds.
  • 1 tsp. Vanilla extract
  • 1  tablespoon Grand Marnier liqueur
  • 3/4 cup milk + 1 tablespoon
  • 2 cups self rising flour
  • 1/4 cup potato or cornstarch mixed into the flour

instructions:


  1. Preheat oven to 350 degrees.  Grease 2 8 inch cake pans and flour or use Bakers Choice spray which already has the flour in it.
    Cream the butter and sugar together for at least 5-7 minutes or until the sugar has broken down and the mixture is light and fluffy looking.  Beat in the egg yolks, and the 1 tablespoon milk.
    Add the cut  up orange segments, the vanilla extract and the Grand Marnier.  Mix together well. 
    Add half the flour mixture and fold in. Add the milk and mix until just combined, then add the rest of the flour.  Mix until it is just incorporated.  Pour half the batter into one greased pan and half into the other.   Bake for about 25-30 minutes or until just done.  The center will spring back lightly when touched or use a toothpick inserted into the center of the cake.  If it comes back clean the cake is done. 
    Take out of oven and let cool in the pans for 5 minutes then turn out onto a cake rack.   I use a small cake rack and then turn the cake right side up to allow it to finish cooling. 

    When ready to frost, place the cake top side down onto a cake plate to frost. 

    Using your favorite butter cream frosting, pipe a line around the edge of the first layer, then make concentric rings around the cake.  This helps to ensure not only an even layer of frosting in the middle but by piping a ring around the edge, you can then place the second layer on top of it and press down lightly.  The frosting will try to escape, which just fills in the gap in the layers.   Always frost the bottom of the cake, this keeps those pesky crumbs from invading the frosting. 
    Frost the sides and top with more buttercream frosting.  Reserve some of the frosting and tint it various colors if desired.

    I took some of the butter cream frosting and colored it a dark green, made a wreath around the top of the cake with my leaf tip.  I also took a christmas tree cookie cutter, and pressed it lightly into the top of the cake to get a tree shape.  I then outlined it in green and filled it in.  I 'decorated' the tree with dots of various colored frosting also made some 'presents' to go under the tree. 
Created using The Recipes Generator

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Monday, January 7, 2019

First Monday Favorites - January 2019 - 26

First Monday Favorites is now LIVE!
Again.
I hope everyone had a great Christmas and is celebrating the New Year.
I'm in a bit of a quandry though.  I have to choose between two recipes, both of which I loved, but only one of them will make the final cut.
And to be fair, I assigned each one a side of a coin and tossed it into the air.
Heads was Gravlax and tails was a Candied Orange and Ginger Cake.
Well, it came up heads, so Gravlax it is.
My personal favorite for last month.
Gravlax
First Monday Favorites
Link
Inlinkz Link Party

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Saturday, January 5, 2019

Chocolate Cake with Caramel Sauce

I sometimes think I have way too much fun playing with food in the kitchen, but then I just keep on playing... 
Chocolate Cake with Caramel Sauce

I make and bake a cake for our local Legion for their cake raffle every other week.  And realized the other day, I've been doing this for almost 2 years.
2 years of cakes, every other week, well, almost every other week.  I did miss a couple of weeks along the way.  We've had hurricanes interrupt us, and power outages and I was gone a couple of the weeks, but still...
That's almost 50 cakes or cupcakes and some dessert bars. (49 at last count).
I know how many because I put them on Instagram, and I counted them.   (I'm on Instagram as Sidsseapalmcooking if you want to follow along with the fun).
I've done some themed cakes, some fun cakes and even made a cake to mark Hurricane Michael.

Best part of making cakes, I don't have to repeat any.  I just let my imagination go.   I do a repeat on my chocolate cake though, but never finish it off the same way. 

Here's how I did it this time.
I always frost the bottom of the cake, fewer crumbs that way.

While the cakes are cooling, make the frosting and the caramel sauce.   
After letting the cakes cool along with the caramel sauce.  Poke a few holes in the cake.  Then pipe a dam around the edge of the cake.   This does two things, first it keeps the caramel where it belongs, in the middle, but second, when you place the second layer on top, the frosting will ooze out a little, and you don't have as great a chance of big gaps, that will need to be filled in with frosting.
Chocolate Cake with Caramel Sauce


Add half the caramel sauce to the middle and smooth out towards the sides, being careful not to breach the frosting dam.
Chocolate Cake with Caramel Sauce

Chocolate Cake with Caramel Sauce
After smoothing out the caramel, pile rings of frosting right on top of the caramel, carefully.  Smooth it out gently, being careful not to disturb the caramel sauce.
Chocolate Cake with Caramel Sauce
Place the second layer on top and press down lightly, and put a thin layer of frosting on the sides and top.  Place in fridge for an hour or into the freezer for 30 minutes.  This is the crumb layer. 
Then after it has cooled down, add another layer of frosting, and pipe leaves around the edge of the top.  This will be the dam for the remainder of the caramel. make sure all the leaves are connected,  I actually piped a second layer around.  Place cake back in fridge or freezer to cool for a few minutes if you can.  My cake was still fairly cool, so I just added the remaining caramel sauce, and smoothed it out very gently all the way to the edges of the leaves. 
Chocolate Cake with Caramel Sauce
I then piped some more leaves in the center, making a pseudo flower shape and finally piped leaves around the base.  Put it back into the fridge for another hour. 


Chocolate Cake with Caramel Sauce
Putting this cake together wasn't all that hard, but letting it cool and rest in between each step did seem to be important.  

Yield: 12 Servings

Chocolate Cake with Caramel Sauce

prep time: 10 minscook time: 35 minstotal time: 45 mins
This rich cake is made a touch more decadent with the addition of the caramel sauce, not only on the top, but in between the layers as well.

ingredients:


  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 sticks butter (1 cup) at room temperature
  • 3 eggs at room temperature
  • 1 package instant chocolate pudding mix
  • 2 packets hot chocolate drink mix
  • 2 cups AP flour (if using cake flour, omit the potato or corn starch)
  • 1/3 cup Potato or Corn Starch
  • 2 teaspoons Baking Powder
  • 1/2 tsp. Baking Soda
  • 4 tablespoons Cocoa Powder, milk or dark
  • 2 teaspoons Vanilla Extract
  • 2 cups milk

Caramel Sauce
1/3 cup heavy cream
1 cup homemade caramels (recipe here)

Frosting - 4 cups of your favorite Chocolate Frosting.   I use this one. From King Arthur.

instructions:


Preheat oven to 350 degrees. Grease three 8 inch pans, or put out 36 cupcake liners. Cream the room temperature butter and sugars together until the sugar has mostly dissolved into the butter. This takes a few minutes. Add the eggs, one at a time, beating well in between each egg. Whisk all the dry ingredients together, add 1/3 of the dry ingredients to the bowl of the mixer, mix well, then add one third of the milk, alternate the dry and wet ingredients, finishing off with the dry. Pour one third of the batter into each of the three ( 8") cake pans, and bake for 30 minutes, checking at the 25 minute mark to see if they're done, using a toothpick inserted in the middle of one of the pans. If it comes out clean, they're done, if not, bake an additional 5 minutes or so. If making cupcakes, bake for 15-20 minutes, checking for doneness after 15 minutes. Cool and frost with your favorite frosting.
You can also bake this in two 9" cake pans, but you will need to increase the baking time by about 7-9 minutes.  

Caramel Sauce

Heat the cream until hot to the touch, add the caramels and let stand to soften.  Whisk together, keeping them warm, over a low heat.  Set aside and let cool until ready to frost cake. You want it to be fluid, but not enough to run off of the cake. 
Created using The Recipes Generator

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Thursday, January 3, 2019

Tapas for December 2018

I'm late, so very late, but here is the roundup of the dishes that were brought and enjoyed last month at our mostly monthly Tapas Time Night.

I wasn't the hostess, but my friend Jill graciously stepped up to the plate and hosted the gathering.  There was a Grinch Christmas gift exchange which is always fun, and hilarity ensued with gifts being stolen and exchanged later on.

I wish I could have sampled, just a bite of everything but if I had, well, let me just say it was not possible.   The food that was brought and shared was incredible as always.  
There were lots of appetizers. 
This antipasto plate
 Shrimp and sauce
Santa and his pineapple
 Baked Brie
 This lovely spicy spread
Mozzarella and tomatoes
I made some Gravlax and brought it, and the picture is way too blurry for me to really show it, but the basket behind was full of some baguette's I'd baked from scratch. 
This isn't the pretty presentation I had for Tapas, but rather so you can see how good the Gravlax looked.
Gravlax

I also made some Scottish Sausage Rolls and discovered that Trader Joe's Puff pastry is really made with butter.  It was good.
Scottish Sausage Rolls
There was some mulled wine to go along with it all.
These lovely roasted potatoes
 Roasted Parsnips and Carrots
 Shrimp Gumbo
 Rolls to get with the sliced turkey and rare roast beef
 close up of the sliced turkey
close up of the sliced beef

Some lovely scallops
 Sausage Balls
 Pea Salad
 Bacon Wrapped Crackers
 Rolls and sauce
 for the pulled pork
 We had biscuits
 and Potato Salad
 Mac and Cheese with sausage
 A lovely Corn Casserole

Chicken Wings

And then there were the desserts...










I swear if you go home from one of our gatherings, hungry, that's your problem.  There's always a bunch of great foods brought and enjoyed. 
And the company isn't bad either.


Happy New Year and I'm hoping that 2019 is a bright and wonder filled year for all.

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