Recipe – Cottage Cheese And Apple Pancakes

Recipe – Cottage Cheese And Apple Pancakes
Cottage Cheese And Apple Pancakes

With fall upon us, it is apple season, so here is a quick recipe to use some of those fall apples and have a hearty breakfast.

Recipe Ingredients

  • Dry Cottage cheese – 250 gr
  • Egg- 1 large or jumbo
  • Sugar – 2 tablespoon
  • Vanilla sugar- 1 teaspoon
  • Flour – 1 tablespoon
  • Semolina – 1 tablespoon
  • Apple- 1 small
  • Lemon zest
  • Pinch (1/8 teaspoon) of salt (optional)
  • Lemon juice – 1 teaspoon
  • Breadcrumb- 1 tablespoon
  • Oat bran- 1 tablespoon

Recipe Directions

  • Apple wash and peel.
  • Cut into small cubes.
  • To prevent browning, coat the apples with lemon juice.
  • Mash the cottage with a fork

Note

Use dry cottage cheese. Otherwise, the recipe will need more flour.  If the cottage cheese is wet, then strain the cottage cheese through a cheesecloth.

  • In cottage cheese, add Apple and mix.
  • In cheese with Apple, add egg, sugar, vanilla sugar, a pinch of salt, lemon zest, add cinnamon to taste, and mix thoroughly.
  • Add dry ingredients and mix until smooth.
  • Mix oat bran and breadcrumb.
  • Roll the balls and roll them in the breading. Form cheese pancakes.
  • Fry the cheese pancakes on both sides until golden brown.

Spanish Tortilla

Spanish Tortilla
Spanish Tortilla

The Spanish tortilla is the traditional style of Spanish omelet.


Ingredients

  • 300 g (11 oz) Yukon Gold potatoes
  • 1 small onion (1/2 cup thin sliced)
  • 4 tablespoons cooking oil
  • 5 large or jumbo eggs

Directions

  • Peel the potatoes, then slice thin.
  • Peel the onion, then slice thin.
  • Add two tablespoons of cooking oil to an oven-safe non-stick frying pan on medium-high, and then add the sliced onion and potatoes.
  • Stir the onion and potato until coated with oil and the oil begins to sizzle.
  • Then reduce the cooking temperature to medium-low and cook for 25 to 30 minutes or till the onions are translucent and light golden brown and the potatoes are fully cooked.
  • Drain off the excess oil and set aside to allow the onions and potatoes cool enough to be mixed with the eggs.
  • Break the eggs into a mixing bowl, then whisk together.
  • Add cooled onions and potatoes to whisked eggs and gently fold together.
  • Add 2 tablespoons cooking oil and reheat the frying pan to medium-low heat, then pour the mix into the frying pan.
  • Shake occasionally, to ensure the mixture does not stick to the frying pan.
  • Preheat the oven broiler on high.
  • Cook for around 12 to 15 minutes, or until the eggs are nearly fully cooked.
  • Move the frying pan to the oven and broil about 2 minutes or until the top of the tortilla is just cooked.
  • Remove from the oven and ensure the sides are free by passing the spatula around the age.
  • Using protective mittens or potholders, cover the frying pan with a plate and carefully, turn the frying pan, shaking gently to free the tortilla.
  • Let cool to just warm or to room temperature.
  • Then, cut serving, garnish (if desired) and serve.

Jam Filled Croissants

croissants filled with jam
croissants filled with jam

These jam-filled croissants are a nice addition to the holiday table as finger food treats or a nice weekend breakfast addition. Particularly if you happen to have a few jars of preserves which you’d like to use up. Also, if you happen to have some of those little gifts jars of preserves or more than one jar of preserves open,you can make them a croissant surprise by changing up which preserve flavor is in each croissant, just to make things interesting.

Time needed

  • 10 minutes preparation
  • plus 15-18 min baking time
  • Total: about 28 minutes

Yield

  • 6-7 servings

Equipment

  • Cookie sheet
  • Parchment paper
  • Mixing bowl
  • Spatula
  • Rolling pin

Ingredients

  • ½ cup softened butter
  • 2 egg yolks
  • 2 cups flour
  • ½ cup sugar
  • Your favorite preserve (Jam, fruit butter, conserve, marmalade, Jelly or compote)
  • egg wash
    • 1 tablespoon warm milk
    • 1 and egg, beat together)

Directions

  • First, preheat oven to 350°F, 180°C or gas mark 4.
  • In a mixing bowl,combine all ingredients (except the egg wash jam and filling) and gently combine until the dough just comes together.
  • Dust your work surface with flour and your rolling pin
  • Rolling the dough into a rectangle roughly two to three times as long as it is wide.
  • Cut into long-tipped triangles with a pizza cutter or sharp knife; cutting in a diagonal pattern from one end to the other.
  • Put 1½ teaspoons of your chosen filling into the wider end of each triangle
  • Roll dough triangle from  the wide side towards the tip being careful not to let the filling leak out.
  • Line an ungreased cookie sheet, lined with non-stick parchment paper
  • Position rolled croissants on top with a gap to allow bread to rise and not touch one another.
  • Whisk egg and warm milk together and lightly brush each croissant with the egg wash
  • Put on the middle shelf of the oven and bake for 15-18 minutes, or until golden brown.

Related References

Cooking Measures – Egg Sizes And Conversion Reference

Half Dozen Mixed Eggs
Half Dozen Mixed Eggs

This is one of those measures, which I keep coming back too, but can never seem to remember.  So, I thought I would consolidate into a simple reference table.  This can especially help when switching between raw and the various types of pasteurized eggs available in the market for baking and other things.

It is a good idea to keep in mind that eggs vary in size and the these are my best approximates, which is where the art of cook meets subtlety.

Size Chart based on one US Chicken Egg

Related References

Raisin and Nut Scones Recipe

Raisin and Nut Scones
Raisin and Nut Scones

Raisin and Nut Scones Recipe

Over time, a scone is said to have gotten its origin from the Scottish bread popularly called bannock; some say it originated from The Stone of Destiny – where Scottish kings were crowned, while others argue it is related to the Dutch word – Shcoonbrot, which is translated as “fine white bread.” Few claim the name was gotten from a German word – Sconbrot, translated as “beautiful bread.” However, wherever it must have originated from, we don’t care. What matters is that EVERYONE LOVES IT.

What is a scone?

Scones are quick bread or cake/biscuit-like pastries that are baked in a moderately hot oven which makes the dough set quickly and given a golden brown top. The first scones were made with oats, but nowadays, they are made with flour and other baking ingredients.  Scones can be sweet or savory, and they are great with morning tea or coffee.

What is wonderful about this flavor?

This is a sophisticated flavor with a refreshing, delicious taste

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour1 ½ cups170g
Baking powder2 teaspoons2 teaspoons
Baking soda½ teaspoon½ teaspoon
Golden raisins¾ cup128g
Sugar¼ cup53g
Ground pecans½ cup57g
Cold buttermilk¾ cup170g
Salt½  teaspoon½ teaspoon
Chilled butter½ cup (1 stick)113g
Egg2 eggs
Egg washFor topping (1 teaspoon of milk and 1 large egg)
Spring sugarFor topping (to taste)

 Directions

  • Preheat oven to 400/425 f (205/220 c ).
  • Put flour, baking powder, baking soda, salt and sugar in a large bowl, stir quickly to blend the mixture.
  • Cut in the butter with two knives, your fingers, or pastry blender until the mixture is similar to breadcrumbs.
  • Add the raisins and nuts and mix. You can add other fruits (like prunes, dates, etc.) depending on your taste.
  • Whisk the egg and buttermilk in a separate bowl and gradually add it to the mixture. Stir with a wooden spoon or a fork until the mixture becomes moistened.
  • Slightly flour the kneading surface, and knead the dough for about 5 times.
  • Pat the dough lightly. It will make them rise correctly. Cut the dough into wedges or whatever shape you desire, or you can cut with a 2 inch round pastry cutter into any shape.
  • Lightly grease the baking sheet and place scones on it. Brush tops with egg wash and spring sugar on each of them.
  • Bake the scones in the preheated oven for 15 to 20 minutes or until they turn golden brown. Cool briefly and serve warm.

Cooking Cautions:

Scones placed closer to each other on a baking sheet will be softer and fluffier than those spaced apart.

Cooking Tips for scones

  • To achieve best results, use a pastry blender for mixing the ingredients. However, if you don’t have one nearby, you can use two knives or your fingers, they equally produce good results, and it’s even far better for newbies because it will prevent you from over mixing the dough.
  • For crustiness and softer tops, wrap them while they are still hot or keep in the fridge uncovered.

Best served with

These scones are best to serve warm with butter or any topping that is appealing to you.

How to store in the freezer?

Put them in a freezer while uncovered, or you can wrap them while hot and keep.

How to thaw and reheat?

Remove from the freezer or unwrap and heat for few minutes in the oven.

Related References

Jammy Scones Recipe

Jammy Scones
Jammy Scones

Jammy Scones Recipe

Your tea is not complete without a scone. Scones got their origin from Scottish quick-bread; they are traditionally served with jam or cream. Its role has become of great importance in today’s world.

What is a scone?

Scones are delicious biscuit-like pastries that are easy and simple to make. Not only are they easy to prepare, but the ingredients are also affordable and easily sourced.

What is wonderful about this flavor?

Without beating around the bush, Jammy scones are the best scones you will ever eat because they are not as dry as other scones.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour2 ½ cups320g
Baking powder1 tablespoon14g
Chilled butter, cut into small piece6 tablespoons90g
Granulated Sugar½ cup100g
Almond extract¼ teaspoon¼ teaspoon
Vanilla½ teaspoon½ teaspoon
Shortening (for topping)1 teaspoon1 teaspoon
Chocolate chips (for topping)¼ cup44g
Raspberry Jam (for filling)½ cup163g
Egg1 large
SaltPinch
Heavy creamTo taste

Directions

  1. Preheat oven to 220/200 degrees C and prepare your baking sheet.
  2. Put the flour, baking powder, sugar and salt into a large mixing bowl or food processor and mix.
  3. Using a pastry cutter, two knives or your fingertips, add butter to the mixture and stir until it becomes crumbly.
  4. Crack an egg in a measuring glass and add cream until it reaches ¾ cup. Add the vanilla and almond extracts, whisk with a fork until the mixture is well blended.
  5. Put a hole in the center of the flour mixture and pour in the liquid mixture. Using a fork, toss gently until the liquid is well distributed and the mixture begins to form a dough. Knead the dough about 10 times or until it comes together with no crumbs.
  6. Roll the dough into 1inch balls and place about 2inch apart on the prepared baking sheet.
  7. Make a small punch in each scone using a wooden spoon or your thumb. Be careful not to make a hole through to the bottom.
  8. Cool off the scones for about 30 minutes in the refrigerator.
  9. Once they are cooled-off and firm, fill each scone’s cavity with a spoonful of jam. Do not overfill them.
  10. Bake for 10 to 15 minutes until they become lightly brown.
  11. Leave the scones to cool for few minutes before removing them from the baking sheet.
  12. For topping: places chocolate chips and shortening in a bowl and heat in a microwave stirring it at 10 seconds intervals until it becomes smooth. Use a fork and drizzle over the scones.

Cooking Cautions

When you pour the egg/cream mixture in the flour mixture and as you mix, the dough may seem to dry but do not add more liquid.

Cooking Tips for scones

  1. If you need the scones to be sweeter, increase the sugar to ¾ cup.
  2. These scones taste great on the first day but become moister and denser from day two.

Serving scones with

These scones can be served with tea, coffee, honey, etc.

How to store in the freezer?

Allow to cool off and wrap with tin foil or put them in a container and store in the freezer.

How to thaw and reheat?

Remove from the container or tin foil and heat in the oven for about 5 to 8 minutes.

Related References

Buttermilk Scones Recipe

Buttermilk Scones
Buttermilk Scones

Buttermilk Scones Recipe

Scones originated from Scottish quick-bread and were originally prepared with oat and griddle-baked, but the latest versions are made with flour and are baked in ovens. Nonetheless, some people said the pastry got its origin from Dutch.

What is a scone?

Scones are cake-like and biscuit-like pastries that everyone should know how to make. You can easily make them from scratch or scone mix. A scone mix provides the necessary ingredients or at least some of them and allows you to make delicious and fluffy scones at any time of the day.

The most enjoyable scones are the ones you, your family and your friends enjoy eating together. They are best served with tea, cream, jam or honey.

You can easily make buttermilk scones from any scone mixes. These scones have been around and loved for a long time, but they are not as popular as other scones. Some cooks are confused by some recipes, and they do not have confidence in their ability to pop out a batch.

What is wonderful about this flavor?

This flavor provides you with some nice distinctions, they can be sweet or savory and quick to prepare.

Ingredients

Ingredient

US measure

Metric measure

All-purpose flour3 cups361 grams
Baking powder4 teaspoons10 grams
Baking soda1 teaspoon5 grams
Caster sugar¼ cups50 grams
Chilled and cubed Butter½ cups113 grams
Buttermilk1 ½ cups360 ml
Whipped cream and jamTo serve
SaltPinch
Extra buttermilkFor brushing

Directions

  1. Preheat oven to 220/200 degrees C – fan-forced.
  2. Sift your flour. Then add the flour, baking powder, baking soda, salt and sugar into a large bowl. Add butter and mix until the mixture resembles breadcrumbs.
  3. Make a hole in the center of the mixture and add buttermilk. Stir until it forms a sticky dough. Turn dough onto a lightly floured surface and knead until it becomes smooth.
  4. Use a lightly floured rolling pin to roll the dough until 2cm or 3/4in thick rounds gently. With a round cutter, cut out the scones and press the left over dough together after each cut. Repeat the process to make 14 scones.
  5. Place the scones on prepared baking tray. Brush with buttermilk or cream. Allow baking for 10 to 15 minutes until they become well risen and golden brown.

Cooking Cautions:

Avoid too much kneading. Always use a light hand when kneading the dough.

Cooking Tips for scones

  1. Ensure that the kneading surface and rolling pin are lightly floured before use.
  2. Use baking paper when baking scones.
  3. It is best to serve hot.

Serving With

Buttermilk scones are a unique treat to serve at your morning tea. These pastries are also great with afternoon tea, cream, jam or honey.

How to store in the freezer?

To save more time, you can reserve some of the prepared dough to make more scones when you need them, or you can bake as many as you want and wrap the leftovers with Clingfilm and store in the freezer or just put them in a zip lock bag where they can last for about 4-5 days.

How to thaw and reheat?

Just remove the Clingfilm and heat in an oven for some minutes whenever you want to enjoy this delicious treat.

Related References