..an attempt to copy my favorite chef’s recipe for Yorkshire puddings…mine didn’t look like his at all, but they tasted great!!
Emoks original recipe:
1 Cup of plain flour
1 Cup of eggs ( Free range ofc)
1 Cup of milk
Salt and White pepper ( plenty off as the flour will take a lot guide is good 4 pinches of both)
* Place all ingredients into a bowl and mix together.
* Put some oil ( enough to fill the bottem of each Muffin hole ) into the muffin holes.
* put into even Medium heat, Gas mark 6 , about 160 oC. for 20 mins
* WARNING do not open oven while cooking if u have to check after 20 mins then only have a lil tiny peak as if the heat gets out they will flop and turn into crappy pancakes.
So this is a little snack to be served with a drink or just as an appetizer- they are quick to make, you can freeze the unbaked rolls and thraw them just before you bake them! Easy and tasty and looks so good;)
Peking duck! This has to be the silliest thing I ever cooked–the recipy it self was sooo funny..starting with: ‘you take the duck, dry it up, inflate the duck with a bicycle pump’. It took me days and it was so much trouble for a little housewife like me- but it was worth it. It didnt present itself like a real Peking duck, but then again..I am just a housewife;) But to my own consultation I read somewhere that a Peking Duck chef works for 10 years before actually getting to cook a duck! Its an art! This is my homemade art:
Anyways..so I took the duck…dried it in front of a ventilater for a day or so..inflated it..and NO..the bycycle pump didnt work, so I just sort of blew some air in with a straw. The trick is to get the skin as crispy as u can and still have the meat as tender as can be. When you dry the surface of it..the skins starts to loosen from the skin and the reason why you force air in is to make a pocket of air between the skin and the meat. Then I basted it in some sauce and baked it and voila..served with spring onions, hoisinsauce, and cucumber- and not to forget the mandarin pancakes to roll it all up in…mmmm….its sooo good once you had it, you will always want more! In real Peking Duck kitchens you get the meat and the skin served seperately- the skin is so crispy its unbelievable and the meat so tender and moist! My skin wasnt that succesfull so I just sliced the duck very thinly;)
I usually makes small crispy Thai springrolls, but this guy at work, Long made the most fantastic huge springrolls, with his own springroll wrappers and home made chili sauce, so I started experimenting to make them like his. I never succeeded even after quite a few attempts, so Long is still the Springroll Master, but mine didnt turn out that bad even so;)
Filling:First I prepared the filling with minced meat and other stuff – Long says meat and cabbage and stuff, for my first time ( on this picture) I just used meat and bamboo and onions, salt and pepper. Since then I have been using meat, spring onions, grated carrots, finely chopped white cabbage, garlic, a drop of sesame oil ( just to flavor), salt and pepper, and it’s good. Leave the filing to cool.
Mix eggs, salt and peber, water, flour, 2/3 regular wheat flour and 1/3 rice flour ( 1 egg to 300 gr of flour approx) into a nice smooth batter, not too thick …and leave it for a while. Bake the pancakes on a pan – on only one side! I brushed the pan with a tiny bit of oil when needed and poured the batter on and baked the pancakes on one side till they look like they were just baked, not browned yet- you know when it’s ready when the edges starts to curl up a bit. Peel it off the pan and proceeded to the next one. I left them to cool completely off before rolling them, cover with some cling film so they don’t dry up.
I tried this Moroccan filled bread at an event at my daugther’s school, every family brought food for a big joint dinner and one of the mothers was from Morocco and had made this wonderful food. I fell completely in love with it and went home and tried it out the next day or so! So here is my version of the Moroccan Mseman or Rghaif – the filling isnt original, but I found it worked for me;)
Recipe for the dough ( which I found on the net) :
4 cups of flour
1 cup of semolina, fine
2 teaspoon salt
2 teaspoon sugar
1/4 teaspoon yeast
1 3/4 cup warm water
How to make them:
Mix the dry ingredients together first then mix in the wet ingredients. Mix/kneed well and leave for 30 minutes. Roll into little balls and leave them for 15 min. Then spread them out- dont use a rolling pin but use ur hands with a mix of oil and butter or just oil- with the filling as shown below.
After having made one ball into a packet- make another ball into a square and place the already folded package on the second wrap/ square with the folded sides down and fold it. So each packet has been wrapped twice!
( see pictures below)
How to bake them:
Leave the folded msemans for 15 min, then place one at the time on an oiled surface and strech it, like when you made the mseman/ wraps/breads in the first place- do it carefully so you dont break them ( too much, its hard not to break them at all, for a beginner anyways) – stretch them with your oiled hands and bake them either in the oven or on a pan like I did, at moderate heat.
This cake is a cake but with a snackie feel to it- as a Thai woman once told me when I asked her about the cakes : “Mm..this is a very old cake! It’s good to eat when watching tv! Break it into little pieces and munch on it!”
(I still wonder what the “old” about it was- presumably she meant it was an old recipe!)
Anyways this cake is a bit of an obsession with me. I saw the first ones in a small shop/ restaurant kind of place very far out in a small place called Stenløse- and I bought a bag of them with me home and was completely blown away- with the presentation and with the taste and the crunchiness and texture! I since was so lucky to get my hands on the iron to make it and have been experimenting to get them just right ever since!
Equal amount of Coconut milk and water
1 kg rice flour with a tiny bit of normal flour in it ( makes them harder and crunchier)
500 or more palmsugar or light brown suger ( gives a better taste)
Mix it well and leave it for some hours or even better till the next day. The consistensy has to be like when you dip a spoon in it and lift it up, the batter drips off very slowly and mostly stick on the spoon.
Cooking the cakes:
Heat oil up in a large thick buttomed pot or a large vok- heat the iron up too- and this is the essential in the baking of the cakes- the iron has to be warm enough or the cake wont come off but will stick to the iron.
When its warm enough- sprinkle sesame seeds on the batter for every cake ( or they will sink to the bottum) and dip the iron in the batter- quickly and making sure you don’t dip the top of the iron ( or the cake can’t come off) and place it in the hot oil, and just as the cake “stiffens” shake it off and turn it upside down. Take the cake out of the oil before it turns too dark and place it in a glass or bowl lined with tissue to absorb the excess oil and press them down a bit, to make the rounded shape. Leave them to cool- and store them in an airtight comtainer- but not till completely cooled off.