The Recipe
250 g flour
250 g margarine
130 g coconut flour
130 g sugar
½ tsp ammonium bicarbonate (hjortetaksalt in Danish)
300 g icing sugar
2-3 tbsp water
Essence of rum (optional - I didn't have any)
Mix first 5 ingredients thoroughly and roll them to 6 "sticks" about 40-50cm long (whatever fits your baking sheets). Don't worry too much about the thickness of them - they'll spread out as they heat up. Put them on a baking sheet and bake them at 200C until they're golden brown - about 12 minutes.
Mix the icing sugar and water to a thick paste. Add more icing sugar or water as necessary.
While the "sticks" are still warm put a thin layer of icing along the middle and cut them into 3-4cm pieces. They're very soft while warm, but will get more crisp as they cool down.
The Verdict
I was certain I was doing something wrong, because the dough was so sticky it was almost impossible to roll into sticks! I ended up just shaping them directly on the baking sheets rather than rolling them. It all evened out as they baked though, and once I added icing and they cooled down they ended up being just as I remembered them. Absolutely delicious :) I'll definitely be making these again.
Monday, August 26, 2013
Wednesday, August 21, 2013
Week 34: Chicken, Mushroom and Bacon Fettuccine
The Recipe
250gr chicken breast, cut into pieces
250gr fresh mushroom, sliced
4 slices of bacon, sliced
1 onion, diced
250gr sour cream
1 package fettuccine noodles
... You know, I'm not even going to bother typing out the directions for this one. It is the only meal ever that I took two bites of and then threw the rest out. I really, really, really hope the 250gr sour cream was a typo, because it completely ruined the dish. It had smelled fantastic until then, but with that much sour cream it ended up dominating the dish completely.
It might have been worthwhile with half that amount of sour cream (or even less), but honestly I don't feel like giving it a second chance.
250gr chicken breast, cut into pieces
250gr fresh mushroom, sliced
4 slices of bacon, sliced
1 onion, diced
250gr sour cream
1 package fettuccine noodles
... You know, I'm not even going to bother typing out the directions for this one. It is the only meal ever that I took two bites of and then threw the rest out. I really, really, really hope the 250gr sour cream was a typo, because it completely ruined the dish. It had smelled fantastic until then, but with that much sour cream it ended up dominating the dish completely.
It might have been worthwhile with half that amount of sour cream (or even less), but honestly I don't feel like giving it a second chance.
Monday, August 19, 2013
Week 33: Bacon-Cheddar Biscuits
Inspired by Lizard from Debora Geary's "WitchLight" trilogy.
The Recipe
2 cups flour (~5dl / 300g)
1 tbsp baking powder
1 tsp paprika (for more of a kick, replace half with chili)
1 tsp onion powder
2.5dl milk
125g butter, melted
8 strips bacon, cooked until crispy and crumbled
2.5dl shredded Cheddar cheese
1 egg
Heat the oven to 200C.
In a large bowl add the flour, baking powder, salt, paprika, and onion powder. Mix to blend then add the milk, butter, bacon and cheese. Mix gently. The dough will be wet and sticky. Using a table spoon, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, approx 15 minutes.
The Verdict
I had one straight out of the oven, and three the following day for breakfast. They're better warm than cool, but taste great either way. It's really odd how you can't really taste the bacon or cheese in any distinct way - they just combine to give the biscuits an overall savoury taste.
The Recipe
2 cups flour (~5dl / 300g)
1 tbsp baking powder
1 tsp paprika (for more of a kick, replace half with chili)
1 tsp onion powder
2.5dl milk
125g butter, melted
8 strips bacon, cooked until crispy and crumbled
2.5dl shredded Cheddar cheese
1 egg
Heat the oven to 200C.
In a large bowl add the flour, baking powder, salt, paprika, and onion powder. Mix to blend then add the milk, butter, bacon and cheese. Mix gently. The dough will be wet and sticky. Using a table spoon, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, approx 15 minutes.
The Verdict
I had one straight out of the oven, and three the following day for breakfast. They're better warm than cool, but taste great either way. It's really odd how you can't really taste the bacon or cheese in any distinct way - they just combine to give the biscuits an overall savoury taste.
Wednesday, August 7, 2013
Week 32: Omelet Muffins
From Mark's Daily Apple
The Recipe
6 eggs
1/4 – 1/2 cup bacon - cooked crisp, crumbled and drained (optional)
1/2 cup diced vegetables (I used squash)
1/4 tsp salt
1/8 tsp ground pepper
2 tbsp milk
2 tbsp water
1/8 cup water
Preheat oven to 175C. Use greased muffin tins or silicone baking cups. This recipe makes 6-7 muffins depending on the size.
In a bowl, beat the eggs. Add bacon, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Bake for 18-20 minutes or until done.
Can be eaten straight away or cooled and saved for another day.
The Verdict
I made these for breakfast. Had three one day and saved 3 for the next. I hadn't expected them to, but they actually kept me quite sufficiently full until lunch! That was a pleasant surprise :)
I liked them well enough, but by the 6th one I wished for a tad more variation. I think next time I'll try several different types of vegetables instead of just one - and possibly make a couple of smaller batches so I can make several different ones at once.
The Recipe
6 eggs
1/4 – 1/2 cup bacon - cooked crisp, crumbled and drained (optional)
1/2 cup diced vegetables (I used squash)
1/4 tsp salt
1/8 tsp ground pepper
2 tbsp milk
2 tbsp water
1/8 cup water
Preheat oven to 175C. Use greased muffin tins or silicone baking cups. This recipe makes 6-7 muffins depending on the size.
In a bowl, beat the eggs. Add bacon, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Bake for 18-20 minutes or until done.
Can be eaten straight away or cooled and saved for another day.
The Verdict
I made these for breakfast. Had three one day and saved 3 for the next. I hadn't expected them to, but they actually kept me quite sufficiently full until lunch! That was a pleasant surprise :)
I liked them well enough, but by the 6th one I wished for a tad more variation. I think next time I'll try several different types of vegetables instead of just one - and possibly make a couple of smaller batches so I can make several different ones at once.
Subscribe to:
Posts (Atom)
