I find different cuisines fascinating and love been introduced to them through different bloggers. I especially like when I can make some dish with the granddaughter when I babysit them. I came across a recipe on Korean Sweet pancake and in reading the article found that this sweet pancake was a version of Cinnamon rolls. Sweet dough that is stuffed with Cinnamon, Brown sugar and Walnuts.
This Korean Street food originated from the Chinese living in Korea. This is a delightful video of different styles and ways of preparing this pancake which I found after make the Cinnamon and sugar filled pancake. I was interested to find that you can cook them differently using little or a lot of oil and all so baking them. The fillings varied also and the savoury pancake with dipping sauce looks delicious!
Fried dough was something that my Mom would do when we out of bread and her bread was not baked yet. She would pan fry stretched out dough on a hot pan. This was day before Pizza was part of everyone's diet! I loved this bread with cheese whiz and the last one with home made jelly.
Since I had refrigerator dough, I thought I would use this to maker this fried bread for a snack after school. My grandchild informed me that her Korean grandmother had made them and that she "didn't like them". And yes, they were filled with fruit and sugar! But this grandmother knows that food is so much better and tastier if you make it yourself!
Using the dough from the refrigerator, I let it come to room temperature.
Roll out or stretch the dough so you can place a filling of cinnamon, walnuts and lots of brown sugar. Currants were added to one of the pancakes as the youngest loves currants.
The filling is carefully sealed and added to a hot cast iron pan to fry in a bit of oil. Don't worry if the seal is not perfect. Using a spatula, press down on the bun shaped roll to form a flattened pancake. A circle tool much like the press for frying hamburgers is used. I found the spatula worked fine, just make sure it is oiled and heated to press down the bread dough. Fry the pancake until a golden brown and the kitchen is filled with the smell of cinnamon and sugar!
Since my oven was on, I finished the pancakes in the oven as I am not a fan of frying things.
Serve warm and slice for the kids to enjoy!
Tuesday, October 3, 2017
Thursday, September 21, 2017
A picture of Korean Seafood Pancake caught my eye on Instagram and I made the dish last night for supper. In check out the recipes, the recipes are very similar mainly flour with some rice flour. The rice flour is easily purchased in the Asian section of Superstore. I find that the rice flour made the pancake tender and light, yet crispy.
- I cup white flour
- 2 T rice flour
- 2 T cornflour
- Salt and pepper
- Minced Garlic
- 1 egg, beaten
- 1 - 1 1/4 c icy water to make a light batter
Whisk together, adding enough water so the consistency of cream.
Let sit, while you prepare the rest of the ingredients
- 1 egg beaten
- Variety of seafood,
- green onions
- hot chilies, sliced
You can add your seafood into the batter
Some also added Kimchee to their pancake.
I spread out the seafood out over the pancake and then drizzled half of the beaten egg on top.
Flip to cook the top seafood and egg.
- 2-3 T soya sauce
- 1 Vinegar
- 2-3 T water
- chile flakes
- splash of Sesame Seed Oil
- chopped green onions
Wednesday, September 20, 2017
and made a jar with the last of my green Cherry tomatoes and was pleasantly surprised how delicious these pickles were. I used small tomatoes, but this year used medium side and Cherry tomatoes. I grow tomatoes in a pot and like to grow a variety but this year have 4 mislabelled tomatoes plants that are all Cherry or Cocktail Tomatoes.
The recipe shared with me from Europe
"My fermented green tomatoes stuffed with green adjika. (that's a total fermenting spam 😉) Here in my location it's very popular in autumn when they pick up last tomatoes in the fields and kitchen gardens. My adjika for stuffing is out of green and hot peppers, garlic, mint, celery, parsley, sage. All stuffed tomatoes are put on celery and horseradish coat and pour with sweet & salt brine. Delicious!"
Last year, I added a horseradish leaf and celery sticks to the base.
For the filling, I used dill, thyme, mint, parsley, hot jalapeño and garlic cloves and placed the stuffed tomatoes over the celery. As I was pouring the brines, I wondered about the filling coming out. Although some of the filling settled to the bottom of the jar, the tomatoes did have filling in the tomatoes. The pickles were delicious, firm and tasted like pickled olives. I did find the dill too strong of a flavour and did not use it this year. The celery sticks are also delicious.
Green Adjika Filling
Use oregano, thyme, tarragon, garlic cloves and Jalapeños.
Pulse in the Food Processor
Cut the top of the tomatoes and stuff the filling into the tomato
* use gloves to do this because of the hot chilies.
My hairdresser from Moldova who makes pickled Tomatoes says she hollows out the tomatoes to add a bit more filling.
I did not stuff the very small yellow lemon tomatoes or green tomatoes, just added them whole to the jar. I used celery and Grape leaves for the base in the sterilize jars
- 4 c water
- 2 c vinegar ( I use half white and cider
- 1 tsp sugar
- 2 T pickling salt
Bring to boil and add to pickles
Refrigerate the pickles.
This is the third year I have made this Hot Sauce. The first year I used only Habaneros and the sauce was so hot that only the wife of the Syrian family we hosted would eat it.. I still have about a cup and it has mellowed out. Last year's sauce, even though I also used a pound of hot Habanero Peppers, it lacked favourite and heat. This is the second batch I made this year as the first time, there was no Habaneros only Jalpeno Peppers. I came across this beauties, a couple of days ago and decide to make another batch.
- 1 lb Hot peppers
- 3-4 garlic cloves
- 2 T honey, sugar
Pulse hot chilies in Food Processor
Transfer to sterilized jar
Add brine and stir well
- Brine; 1 1/4 c water mixed with 2 teaspoon of pickling salt
Keep at room temperature, loosen lid
Stir every day
On the fourth day, add
- 1/4 c cider vinegar
Let mixture sit for 2- 6 weeks, the longer it sits the better the flavour
Store in Refrigerator when ready
The hot sauce last indefinitely
Friday, September 15, 2017
This year's birthday cake creation was a Princess Castle Cake with it's size based around being plated on a cake stand.
The butter cream was one I had used for many years, but when it made, I wasn't sure if I would have enough to cover the cake. I used a trick my Mom had always used for her layer cakes which was spreading jam between the layers. It was interesting to hear those at the party reminisce on the use of jelly or jam between the layers after one of the guests won't eat the cake because of the jam. This also lead to memories of money hidden in birthday cakes.
Butter Cream Icing
- 1/2 c shortening
- 1/2 butter
- 1 T milk
Beat together, then add
- 4 c icing sugar
- 1 tsp vanilla
Add more milk to get the proper consistency
The cakes had been frozen which makes it easier to apply a crumb coat of icing. Again, being concerned about the amount of icing and that the party was that morning, I applied a thinner coat as I thought of the Naked Cakes or those that have minimal outer layer of frosting that are so popular presently. I must say I did feel better after decorating this cake as I usually cringe at the amount of sugar and fats applied on the cakes as icing!
Not only did my design revolve around the cake stand, it also had to be transferred to my son's home. A long wooden kebab skewer worked well to hold the layers together along with the glue of butter cream on the plate and between the layers along with the jam.
My son dished out plates of hot croquet monsieur, a baked ham and cheese sandwich which disappeared quickly.
The pink stripped marshmallows were a big hit as then everyone had a marshmallow. This was always a problem when I made cakes for my kids' party using marshmallows for Ernie or Bert's eyes!
The best part was watching my grandchild examine the cake very closely and the thank you after! A success!
The craft was an painting a small canvas to take take home and a group effort to paint a large canvas for the birthday girl!
Monday, September 4, 2017
I forgot how easy this breakfast dish is to make. It is alway impressive even if for just a few minutes before it collapses. I had made it for my teenage sons but with only one Cast Iron, I couldn't keep up with their appetite and my Hubby's so I did not make it again until today.
I have been making Claufotis which is similar, but more filling. I have posted about Dutch pancakes before, one on Wild Blueberries and other on Maine Pancakes , not sure why I have not blogged on Claufotis as the batter is a little different.
Today I used up the last of the BC cherries for this year. Cherries are tradition for the Claufotis recipe but it worked well here.
- 1 T butter
- 2 eggs
- 1/2c flour
- 1/2c Milk
- 1 T sugar, opt
- Heat the Cast Iron in a preheated oven of 425 degree
- Whisk eggs
- Whisk in the flour, milk, vanilla, sugar and salt
- Add fruit to batter
- Spray pan with oil
- Melt butter in hot pan
- Pour into hot Cast Iron pan
- Bake 15 minutes
- Dust with icing sugar
Wednesday, August 30, 2017
The last time, I made tea sandwiches was for my daughter's Bridal High Tea and I thought I would never make them again. My friend who was helping me make the sandwiches laughed and said she always had a tea party with her three daughters. This was something I never did with one daughter. My son asked if we could babysit while his wife was away for a week with her mother. Although he was on holiday, he was still called in for meetings. I thought a tea party would be a perfect solution for the all day babysitting.
Since, I have lived on making lists all my life, even as a young girl, we started with writing a list of things to do for the party. This was eagerly done by the almost 6 year old.
With the oldest one going into Grade One, listening skills are most important and the planning and doing the Tea Party was a great way to work on this!
First came finding the "correct" princess outfit but in the end, the snow white costume she has worn for many years won out! The pink and gold dress
"hurt her eyes" LOL
Next came the picking out the tissue paper colours and decorating the pink straw hats with paper flower.
Using a loaf of White Sandwich Bread, we made a variety of different shaped sandwiches.
- Mermaid Sandwiches with tuna salad, pulsed with a blender - Tuna Pate
- Pinwheel Sandwiches with above tuna filling
- Starfish Sandwiches with peanut butter
- Flower Sandwiches with Liver Pate
- Cucumber Dill Sandwiches with cream cheese
- Radish Sandwiches with cream cheese
Naming sandwiches like Mermaid, Starfish, Flower did cause interest for a picky eater.
My box of fancy cookie cutters came in most handy although we did need PopPop's strength to cut through the bread. Rolling out the bread with a rolling pin would have helped, but just let say with one rolling pin, it was better to skip this step!
Adding dried maraschino cherries to the top of Liver Pate certainly made this sandwich "very yummy" for the girls!
The proper way to hold the tea cup, with the pinky finger up was demonstrated to her sister.
To the girls' delight, PopPop joined the Tea Party!