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Sour Cherry Streusel Coffee Cake

Sunday, June 22, 2008

Coffee cake is either a cake prepared with coffee or served with coffee. Thus a coffee cake does not necessarily contain coffee. Those served-with-coffee cakes are typically flavoured with cinnamon, nuts, and different kinds of fruit and very often have a crunchy streusel topping.

Streusel
  • 150 g German #405 flour
  • 100 g Brown sugar
  • 1 tsp Ground cinnamon
  • 1/4 tsp Salt
  • 100 g Unsalted butter, softened
  • 1 portion / 26cm Sweet Crust
  1. Line the bottom of a 26cm springform with parchment paper. Press the sweet crust dough evenly against the bottom and sides (up to 4cm high) of the prepared pan. Generously prick crust with fork. Cover and rest in fridge for 30 minutes.
  2. Preheat the oven to 200C/400F. At the same time start preparing the streusel. Mix first 4 ingredients in a bowl. Add in softened butter and rub in with fingers until coarse crumbs
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    form. Bake the crust for 12 minutes. Remove and allow to cool.
  3. In large saucepan, combine cherries, sugar, water and cornstarch. Cook, stirring about one minute. Transfer filling to cooled crust. Sprinkle streusel evenly over the cherries. Bake on middle rack of oven for 45 minutes or until top is golden. Place pan on a rack and let cool.




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Sweet Crust Pastry (Pâte Sucrée)

Thursday, June 19, 2008


Crumble, cookie like sweet pastry dough is mainly made of sugar, egg (or just yolk), and flour. Sweet Pastry Crust (Pâte Sucrée in French) is a sweet, crumble, cookie like pastry dough made of sugar, egg (or just yolks), and flour. It’s a kind of shortcrust pastries. Low-fat butter or margarine should be avoided in making pastry because they usually have high water contents.

  • 200 g German #405 flour
  • 1/5 tsp Baking powder
  • 100 g Caster sugar
  • Pinch of salt
  • 1 Egg, medium
  • 100 g Butter, softened
  1. Preheat the oven to 200C/400F. Sieve the flour and baking powder into a mixing bowl. Add sugar, salt, egg and butter or margarine. Mix first at slow speed with a hand mixer, then increase the speed and mix until a soft but not sticky pastry is formed.

  2. Cover tightly with cling film and allow to rest in a fridge for 30 minutes before use. Roll out to the required thickness. The recipe is good enough for a 26-28cm springform
    . With fork, prick dough to prevent puffing and shrinking during baking. Bake in the middle rack of the preheated oven for 15-20 minutes until golden. The dough can be prepared the day before you plan to use it and should keep in the fridge for up to three days if needed.


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Pita Bread

Sunday, June 15, 2008


Pita bread is consumed in Turkey, where it is called “pide bread”, Greece and Romania. The word pita is a Greek term, which means “flat” and spelled “pitta bread” in English. In addition to being flat, pita bread generally has two layers which, after baking separate to form an internal pocket. This pocket occurs because of the extremely high temperatures at which the bread is baked.

  1. To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, select the “dough cycle” and press “start” . The bread maker stops the process after the first rising.
  2. Upon completion of the dough cycle turn the dough onto a floured work surface. Knead the dough until all the air has been removed and divide it into 6 or 12 pieces. Round each into a small ball and then flatten them to make 1.5mm thick disks. Cover the dough with plastic wrap and allow them to rest for about 30 minutes.
  3. Now place a baking tray on the middle rack of the oven and preheat the oven to 220C/450F. Arrange pita dough on the baking tray and bake for 6 or 8 minutes until lightly brown. You will need to bake them in two bathes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags.


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Turkish Flatbread (Pide)

Wednesday, June 11, 2008



Pide is a round bread flavoured with sesame or fennel seeds. There are regional variations in the shape, baking technique, and the toppings.

  • 500 g All purpose flour
  • 1 package / 7 g Instant dry yeast
  • 7 g Salt
  • 320 g Water at 20C/68F
  • 1 tbsp Honey
  • 1 tbsp Olive oil
  • 1 tbsp Sesame seeds
  1. Whisk together the flour and dry yeast in the mixing bowl of a stand mixer attached with a dough hook. Add in salt, water, honey and olive oil. Mix first at slow speed, when the dough starts to come together, increase the speed to medium and knead until you have a soft, but smooth dough.

  2. Cover the dough with a plastic wrap and let sit in a warm place for about 45 minutes, or until doubled. Punch down and round into a ball. Divide in 8 smaller portions, cover with plastic wrap and let rest 10 to 15 minutes. The dough can be divided into 3 or 4 bigger ones as well, like we usually get from the supermarket.
  3. Flatten each dough into a 1cm thick round or any desired shape on a baking tray lined with parchment paper. Moisten the bread with water and sprinkle some sesame on the top. Again leave them, covered on the tray for about 30 minutes. Heat oven to 220C/450F and bake for 12-15 minutes.




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Sweet And Sour Pork Spare Ribs

Thursday, June 05, 2008




IngredientsMarinade
  • 350 g Pork spareribs
  • 50 g Red bell pepper
  • 100 g Cucumber
  • 1 clove Garlic, sliced
  • 1 stalk Spring onion
  • Salt and pepper to taste
  • 1/2 cup Cornstarch
  • 1 cup Sweet and sour sauce
  • Salad oil
  • 1/3 tsp Chicken bouillon
  • 1 tsp Maggi sauce
  • 1/4 tsp White pepper powder
  • 1 tsp Jiafan rice wine (or sherry)
  • 1 tbsp Egg, beaten

  1. Chop the spare ribs into inch pieces. Put them into a pot of boiling water and poach for 3-5 minutes. Drain. Blend the pork spare ribs with the marinade and set aside for 30 minutes. Cut the bell pepper and cucumber into serving pieces. Slice the spring onions into strips. Heat a skillet with enough oil until hot. Lightly coat the marinated pork spare ribs with cornstarch. Deep fry pork spare ribs until they are crispy and golden brown. Remove and drain on the kitchen paper.

  2. Pour off all but one tablespoon of oil, stir in sliced garlic and the white parts of the spring onion until fragrant. Add in bell pepper and cucumber and stir briefly. Pour in the sweet and sour sauce
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    , return the fried pork spare ribs and the green parts of the spring onion. Season with salt and pepper. Stir well and dish off.



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How to Prepare Chinese Sweet And Sour Sauce

Wednesday, June 04, 2008


Typical Chinese dishes incorporating sweet and sour sauce are sweet and sour pork tenderloin, spareribs, shrimp and chicken.

Seasoning
  • 4 tbsp Corn oil
  • 4-5 slice Ginger
  • 1 tbsp Garlic, minced
  • 1 stalk Spring onion
  • 2 stalk Dried chillies
  • 150 g Pineapple (preferable fresh)
  • 10 g Dried Hawthorns
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  • 1 cup Water
  • 4 tbsp Ketchup
  • 3 tbsp Sugar
  • 1 tbsp Sherry (preferable Jiafan rice wine)
  • 2 tbsp Lemon juice
  • 1 tbsp Maggi sauce
  • 1/2 tsp White pepper powder
  • 1 tsp Salt
  1. Use a serrated knife to cut off the leave stem of the pineapple. Quarter the pineapple lengthwise and remove the core. Cut the pineapple into the small chunks. Cut the spring onion and chillies into smaller pieces. Set a skillet over medium heat until hot and add in oil. When hot, stir in ginger, garlic and white parts of spring onion until aromatic. Add in the green parts of the spring onion, pineapples, dried hawthorns and the seasoning.
  2. Adjust the fire to high and bring all the ingredients to a boil. Reduce the heat to low and simmer for 20 minutes. Remove the vegetables and pineapples, adjust the heat to high and reboil the sauce. Thicken the sauce with 1 tablespoon of starch solution. When cool, store in a covered container in the fridge.


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Pecan Biscuits /山核桃酥

Thursday, May 29, 2008




  • 200 g All-purpose flour
  • 110 g Mung bean starch (or potato starch)
  • 1/2 tsp Baking soda
  • 200 g Castor sugar
  • 1 Egg
  • 150 g Corn oil
  • Some pecan kernels, coarsely chopped
  • 1 Egg yolk for brushing
  1. Preheat the oven to 200C/400F. Combine sugar, corn oil and egg in a bowl and mix well. Sift the all purpose flour, mung bean starch and baking soda into the liquid mixture. Mix all ingredients very gently with hands until a smooth paste forms. Do not over mix it or the crumbling and crispy texture will be ruined.

  2. Divide the paste evenly into 12-14 portions. Form each into a round disc and place them in a baking tray lined with baking paper. Brush the top with beaten egg yolk. Press in the pecan and bake in the preheated oven for about 18 minutes.

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Sweet And Sour Chicken

Thursday, May 29, 2008

MarinadeSauce
  • 300 g Chicken breast
  • 150 g Pineapple(preferable fresh)
  • 40 g Bell pepper
  • 3 pcs Dried chillies
  • 1 stalk Spring onion
  • 4 g Minced garlic
  • 20 g Egg
  • Cornstarch
  • Frying oil
  • 10 g Cornstarch
  • 1 g Chicken bouillon
  • 1 g Salt
  • 10 g Egg
  • 6 ml Jiafan rice wine
  • 10 ml White vinegar
  • 20 g Ketchup
  • 35 g Sugar
  • 3 g Salt
  • Pinch of white pepper powder
  1. Cut the chicken breast into slices. Mix with marinade for 20 minutes. Cut the bell pepper into pieces.
  2. In a sauce bowl, combine the ingredients for the sauce and set aside. Heat up a wok half filled with frying oil, dip the chicken slices into the egg, then coat with corn starch. Deep fry them until crispy and lightly golden in colour.
  3. Heat oil in skillet or wok to 180C/355F. Add in garlic, dried chillies and spring onion, stir until fragrant. Add in pineapple and bell pepper, pour in the prepared sauce and stir briefly. Add in fried chicken and stir to blend thoroughly.

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Handmade Noodles

Sunday, May 25, 2008




Rice might be the most important staple food in China, but noodles are often served as a single-dish meal for lunch, or as part of a banquet dinner. Especially in the northern regions, where noodles often replace rice in a meal. The long strands symbolize longevity, and because of that, they're part of many celebrations, like Chinese New Year and birthday parties. The texture and taste of fresh noodles is rich and distinct.

  • 500 g Bread flour
  • 225 g Cool water (spinach or carrot juice)
  • 25 g Salt
  • 2 tbsp Semolina

  1. Whisk flour and salt in a large mixing bowl. Add in water with one hand while mixing with the other. Turn out the mixture and knead on a work surface until smooth. Cover with a plastic wrap and allow it to rest for 1 hour.
  2. Roll the dough out into a thin rectangle of an even thickness throughout. Sprinkle the semolina or cornstarch over. Wind the rectangle round the rolling pin and roll the dough into a 3mm sheet. Fold and cut into noodles of a desired width. Separate the noodles with the help of a little bit of flour. Cook the noodles in a pot of boiling water.



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Remoulade Sauce

Thursday, May 22, 2008



  • 2 Egg yolks, hard cooked
  • 1 Egg yolk, raw
  • 125 ml Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Prepared yellow mustard
  • 1 tbsp Onion, grated
  • 1 tbsp Sour gherkins, finely minced
  • 1 tbsp Capers
  • A few drops of Tabasco
  • 2 tsp Paprika
  • 2 clove Garlic, minced
  • 2/3 tbsp Dried parsley
  • 150 g Sour cream
  • Salt and pepper to taste
  1. Press hard-boiled egg yolks through a sieve into a mixing bowl. Add in raw egg yolk and beat until incorporated. Slowly beat in half of olive oil until thick and stiff.
  2. Beat in lemon juice and mustard. Add in the rest of the ingredients. Blend all ingredients and chill. Will keep for several days in an airtight container in the refrigerator. It is often served with seafood dishes, fries, or salad.


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Curry Stuffed Bread-Kare Pan

Sunday, May 18, 2008

Curry Bread, or curry doughnut is a popular Japanese food. An amount of Japanese curry is wrapped in a dough, which then breaded with Panko fresh bread crumbs, and deep fried until golden crispy.

#Curry Filling:#Dough:#Others:
  • 1 tbsp Olive oil
  • 250 g Ground beef
  • 80 g Onion, thinly sliced
  • 80 g Carrot, grated
  • 240 ml Dry white wine
  • 1 tbsp Curry powder
  • 1 tbsp Chilli sauce
  • 2 tbsp Cornstarch solution
  • Salt to taste
  • Salad oil
  • 1 Egg
  • 1 tbsp Milk
  • 150 g Bread crumbs, fresh

  1. Heat the olive oil in a skillet over medium heat. Add the sliced onions and sautee over medium-high heat, stirring often, until lightly browned. Stir in ground beef and cook for about 5 minutes. Stir in the grated carrot and sautee for 1 minute. Pour in the white wine and bring to a boil over high heat. Add in curry and chilli sauce. Continue to cook, stirring occasionally, until the liquid is reduced by half. Stir in the dissolved cornstarch and cook until thickened. Season with salt to taste. Set aside to cool completely. Cover and refrigerate until ready to use.

  2. To make the dough in a bread maker, put all of the ingredients into the mixing bowl of your bread machine
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    in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into 8-10 even portions. Round up, cover with plastic wrap, and allow to rest for 15 minutes. Combine egg and milk.

  3. Roll out the dough on a lightly floured work surface into a 4-inch round. Place some of the filling in the center of the round. Fold each of them in half to enclose the filling in a semi-circle. Be sure that the seam is well sealed. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs. Place them on a tray lined with parchment paper and let rise for about 20 minutes. Heat up a skillet with oil until 180C/350F. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Drain the curry bread on a kitchen towel.




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Choux Pastries

Monday, May 05, 2008
  • 250 ml Water
  • 50 g Butter (or margarine)
  • Pinch of salt
  • 1 tsp Vanilla sugar
  • 175 g Plain flour
  • 4 Eggs, large
  • 3 g Baking powder
  • 2 cup Whipped cream
  1. Sieve the flour and vanilla sugar on a piece of baking paper. Prepare two baking trays lined with baking papers. Bring the water, butter, and salt to a boil in a medium saucepan over high heat. Remove from heat and with one hand tip all the flour in all at once, while stir the mixture vigorously with the other. Once the mixture free of clumps, put it back to fire and cook for one more minute until you have a smooth ball of paste that has left the sides of the saucepan clean.
  2. Take the pan off the heat. Transfer the paste into a mixing bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated. The paste appears shiny and should be of a pipeable consistency and not too runny.
  3. Preheat the oven to 200C/400F. Using a fine plain nozzle to pipe “S” for the head and neck of the swan, and a large star nozzle or a couple of teaspoons, to form small balls of choux paste onto the prepared trays, allowing space for them to raise and expand. Bake in the preheated oven for 25-30 minutes until golden and crispy. Swan necks should be removed from the oven after 20 minutes, to prevent them from burning.
  4. Remove from the oven and use the tip of a knife to make a slit in the side of each eclair or profiteroles to let the steam inside the puff escape. Return to the turned-off oven and dry out for 5-10 minutes. Cool on a wire rack. Cut the top of the cream puff 1/4 of the way down. It should be dry in the centre with no uncooked dough in the middle. Fill the bases with whipped cream and then the "S" shape in the Chantilly cream. Slice the tops lengthwise into two, placing the two pieces on either side of the cream to form the wings of the swan. To make profiteroles, pipe whipped cream carefully into the slit cut of each puff or slice the puff open and fill the whipped cream.
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