I have been perfecting my gluten-free crêpe recipe for a few months now and I have finally landed on a very good one! These don’t have the coarse texture that gluten-free crêpes usually have, they are slightly chewy too which I really like and they have an innate sweetness even without the addition of sugar. Although I usually try to avoid the addition of unnecessary fats, I think it is the Olive Oil in this batter that helps emulsify the grainy ‘flours’. In my humble opinion, these crêpes can easily pass as their gluten-containing cousins, although, JT did comment that they weren’t quite as sturdy as a regular crêpe.
Gluten Free Crêpes
A KitchenInspirations Original Recipe
Makes 2 crêpes
- 40 mL egg white (about 2 large egg whites)
- 80 mL (about 2.5 oz) soda water
- 35 g (about 1/4 cup) gluten-free flour mixture (see below)
- 15 mL (1 tbsp) EVOO
- Combine all of the ingredients in the container of your immersion blender and blend for about 1-2 minutes. Set aside for about 3-5 minutes.
- Heat a large non-stick pan to medium hot (do not spray with oil or add oil to the pan, the batter sticks better this way). Pour half of the mixture into the pan and quickly roll around to cover the entire bottom of the pan, without going up the sides. Cook until golden and most of the batter has set on the top side.
- Carefully lift the crêpe and turn it to cook the other side until golden. Repeat for second crêpe.
- Keep warm by covering.
Gluten Free Flour Mix
- 6 parts brown rice flour
- 3 parts yellow corn flour (not meal)
- 1 part white corn flour (not meal)
- Mix well and use as required.
These crêpes have a very similar texture and mouthfeel as glutenated crèpes.
- These crêpes have a tendency to dry out and turn crisp very easily, so keep an eye on them whilst cooking.
- The crêpe will start out the size of the pan but will shrink due to the high water content.
- My Mom always used soda water in her crêpe, saying that it made them lighter and thinner but you could substitute milk like a traditional crêpe batter, note that they will be thicker.
- I changed the gluten free flour mixture because I was out of tapioca flour and to be honest, I liked the way this version worked in this recipe.
- I used the T-Fal Induction Non-Stick 30cm frying pan and although I am normally not a non-stick lover, this material is not surface coated, it is all the way through which makes me feel it is safer to use than traditional top coated non-stick pans. I have tried my cast iron pans but find them a bit heavy to twirl around to spread the batter evenly.
- Crêpes are great for desserts or mains, we used these to wrap pulled pork with a mustard béchamel. Because we are still trying to eat healthily, I omitted the sugar and ketchup from the BBQ sauce and used apple preserves and about 15 mL (one tablespoon) of maple syrup to sweeten. The béchamel was a rice-flour based sauce with a splash of milk and loosened with chicken stock.
Read Full Post »
Posted in Christmas Baking, Desserts, Hungarian Food, Recipes, tagged delicious, drug testing, food, hungarian, not too sweet, opium, poppy seed, poppyseed, seinfeld, tradition, Walnut on December 28, 2015|
16 Comments »
Happy Holidays, my dear blog readers. I cannot begin to thank you for all of your lovely comments and your beautiful support throughout this year. In 2016, Kitcheninspirations is in her 8th year and it’s been quite a joyous ride. Originally this little blog was simply a repository of recipes, an on-line cookbook of some of my favourites over the years. But then someone commented and the rest is history. I cherish each and every one of you and hope to meet you in person soon. I hope you had a wonderful holiday with your family and cherished friends and JT and I wish you the very best for 2016.
One of the things I’ve noticed as a child of immigrant parents is that my generation doesn’t hold as much to tradition as the previous generation did. Case in point, every Christmas my dear Mom would make Beigli, a traditional Hungarian Christmas treat; she would not make it any other time of the year, even though she loved it. I, on the other hand, will make anything as long as I can find the ingredients. Except Beigli. Beigli is an acquired taste; it’s not horrible or weird, it’s just not something Canadians are used to eating so, I generally only make it if we have other Hungarians around. This past Christmas was the second year we were invited to my cousin Lucy’s place for Angyal so I decided to make her Beigli. Beigli is a yeasted buttery dough rolled with a ground poppy seed mixture or a ground walnut mixture. My Mom put raisins in the poppy seed version but I don’t recall them in the walnut ones. This is only the second or third time I have made these treats, the two other times were well before this blog so it was more than eight years ago. Hungarian pastries are not sickly sweet and have only a little sugar in them, so if you are a sweet tooth, these are not for you. You may also wish to avoid the poppy seed Beigli if your work does any type of drug testing.
Makes 1 30 cm (12 inch) each Poppy Seed (Mákos) and Walnut (Diós) Beigli
Original recipe from my dear Mom
Ingredients for the Dough:
- 133 mL milk, warm
- 1 tsp granulated sugar
- 8 g instant yeast
- 33 g icing sugar
- 350-400 g AP flour
- 167 g butter, room temperature
- 3 eggs, divided
- 1 egg white
- pinch of salt
Directions for the Dough:
- Mix the warm milk, granulated sugar and yeast in a bowl and set aside.
- Using the scraper paddle of your stand mixer, rub the butter into 350 g of flour. Switch to the dough hook.
- Add 2 lightly beaten eggs, icing sugar and the salt to the yeast and mix well. Pour into the flour butter bowl and knead for a few minutes until the ingredients are combined and the dough becomes shiny and smooth (you may need to add a bit more flour so it’s not shaggy). Cover with a clean cloth and set aside for 2 hours in a warm, draft free spot.
Ingredients for the Poppy Seed Filling:
- 200 mL milk
- 200 g poppy seeds, ground
- 33 g semolina
- 133 g icing sugar
- 1 lemon, zested
- 67 g raisins
Directions for the Poppy Seed Filling:
- Combine the ground poppy seeds, semolina, icing sugar and lemon zest and mix well.
- Bring the milk to a boil, remove from heat and stir into the poppy seed mixture. Add the raisins and mix well. Set aside to cool completely (don’t worry, it will thicken as it cools).
Ingredients for the Walnut Filling:
- 100 g granulated sugar
- 200 mL water
- 200 g walnuts
- 67 g panko
- 30 mL water
- 1 lemon, zested
Directions for the Walnut Filling:
- In the bowl of your food processor, process the walnuts, breadcrumbs and zest until finely ground. Set aside.
- Combine the water and sugar in a heavy bottom pan and bring to a boil without stirring. Continue to boil until it reaches 110 °C (230 °F). Remove from heat and immediately stir into the walnut mixture, adding the water and stir well.
Beigli Assembly and Baking
- Divide the dough into two equal portions. Roll each portion into 1/2 cm thick rectangles (about 11 1/4″ x 12″). Spread the entire amount of the filling evenly onto each rectangle, leaving about 1 cm wide border all around.
- Roll the dough from the long side and pinch the side to seal. Turn the ends into the roll.
- Place on a cookie sheet. Repeat for the other filling, brush both rolls with the remaining beaten egg. Allow to rest for one hour.
- Whisk the egg white and brush the rested rolls. Set aside for 30 more minutes. Pre heat the oven to 375° F (190° C).
- Once rested, lightly poke the sides of the rolls with a fork to avoid the dough breaking. Bake for 30 minutes or until golden and baked through.
- Serve the rolls sliced into 1-1.5 cm slices.
A delicious, not too sweet, Christmas treat.
As a kid, I always preferred the walnut beigli, but I think I like the poppy seed better now!
Read Full Post »
Happy Cinco de Mayo!
We were invited to my cousin Lucy’s for a Hungarian Easter dinner way back and she had asked me to make Korozot so I thought I’d revisit this old favourite recipe from my October 2011 post. Here are some of the photos from that lovely evening.
Photographing the table just runs in the family. Photography credit: Cousin Lucy
The Easter Decor. Photography credit: Cousin Lucy
The Ladies. From left to right: Miss I, me, Cousin Lucy and Cousin Lucy’s MIL. Photography credit: Cousin Larry.
The Gentlemen. From left to right, Mr. V, JT, Cousin Larry and Cousin Lucy’s FIL. Photography credit: Cousin Lucy.
I’ve been making Korozot, a Hungarian soft cheese dip for more years than I can recall. It’s always been my ‘goto’ quick dip because I always have all the ingredients at home (I keep goats cheese in the freezer all the time). Although my version is smooth, many recipes on-line use Quark or cottage cheese as the base, but I prefer the smooth texture and sharp tang of goats cheese. My recipe has slowly changed over the years becoming a wee bit healthier each time; I believe my dear Mom used cream cheese in place of goats cheese and she may have even added some room temperature unsalted butter for flavour and richness. I usually serve this tasty dip with my very own home-made whole wheat crackers (recipe coming soon).
A silky, tangy dip
Makes about 1/2 cup dip
- 113 g (4 oz) Goats Cheese (at room temperature).
- 2-4 tbsp non fat yogurt (for desired consistency)
- 2 tbsp Piros Arany Csemege Paprika (or csipos, your choice) OR 1 tbsp paprika powder – try with smoked paprika for a totally different flavour
- 1 tsp tomato paste (I usually use tomato paste in a tube for this)
- 1 Green onion, very finely chopped
- Salt to taste
- Blend the goats cheese, the paprika paste (or powder) and tomato paste with a little yogurt in a food processor until well mixed, adding the yogurt a tablespoon at a time until desired consistency is achieved. Taste and add salt now, but be careful because the paprika and tomato paste are both extremely salty.
- Remove from processor and fold in the finely chopped green onion.
- Serve at room temperature with crackers.
- This dip is much better the next day when the flavours have had time to blend and mature.
Why don’t you grab a cocktail and eat some dip.
It’s delicious, particularly on my home-made crackers.
Read Full Post »
Happy St. Paddy’s Day all!
I’m sure you’ve heard that the North East has been experiencing one of the worst winters ever and the yoyo temperatures Toronto has been experiencing for example, last Thursday it was -15°C (5°F) with a wind chill that made it feel more like -27°C (-16.6°F) and to make matters worse, last Wednesday we received about 20 cm (8 inches) of snow; you know the really heavy, wet kind? Made it really fun to shovel…NOT!
One of our elite political comedy hosts Rick Mercer had this skit on his show last Monday, I found it very funny so I thought I’d share it with you.
You could say I’m really late for Valentine’s day, or really early. I prefer the later. And as I said before, don’t limit yourself to one day to serve heart-shaped foods!
I’ve posted about these delightful cheese puffs previously (please click here and here) but when I saw Lorraine’s (Not Quite Nigella) heart shaped Pâte à Choux post here I knew I had to try to make them as small bite-sized hors d’œuvres! They were rather easy to make and even though they were a very tiny bit fussy to shape, it wasn’t as bad as I had thought it might be. Of course, you get fewer from one batch of pastry but it’s absolutely worth the extra effort with the ooooh’s and ahhhh’s! I took these to a lovely girls night in but you can make them in advance and freeze them in an air tight container and then pull them out one at a time as needed! I stuffed mine with a slightly modified version of this Hungarian Korozot recipe, but you needn’t stuff them at all because they are rather tasty on their own too!
It’s never too late to say I love you with heart shaped cheese puffs
Heart Shaped Cheese Choux Pastry
Makes about 18 heart shaped puffs about 4 cm or 1.5 inches in diameter.
- 1 cup water
- 1/4 cup butter
- 1/2 tsp salt
- 1 cup all purpose flour
- 3 eggs
- 1 cup grated Sharp Cheddar Cheese
- Preheat oven to 200° C 400° F. Take a piece of parchment the size of your baking pan and saturate it with water, wring out so it’s still wet but not dripping wet. Flatten on the baking sheet. Set aside until you are ready to pipe the pastry.
- Place water, butter and salt in a medium saucepan and bring to a boil over medium heat.
- Remove from heat and add flour, and stir until combined.
- Return to heat and stir cooking the flour mixture until it comes away from the sides of the pan and is a shiny ball. I find the heat of the pan is enough, I generally don’t put the flame back on.
- Place in a food processor with plastic blades and process for 15 seconds (give or take).
- Add eggs and process for 40 seconds (err on the longer side of give or take).
- Add cheese and process for another 5-10 seconds until smooth.
- Take a piece of parchment the size of the baking pan and wet it thoroughly under the running tap. Scrunch it up and wring out the excess water. Flatten it out onto your ready baking sheet.
- Transfer the pastry to a pastry bag fitted with a thick nozzle about 1 cm or 0.5 inches in diameter. Begin on the left bump of the heart and pipe one side, then without lifting the tip, pipe the right side of the heart. You may wish to smooth out the top with a slightly wet knife. To get the heart shapes defined enough, exaggerate the top bumps of the heart, other wise it will fill in as it bakes. Or you could use a heart shaped mould sprayed a bit with non-stick spray like Brooks did in this post on his lovely blog Cakewalkr. I just came across Brooks’ blog quite by accident but I am so glad I did, can’t wait to try this method!
- Bake for 20-25 minutes, until golden brown.
- Serve warm or room temperature. Fill with your choice of delicious fillings!
Surprisingly easy to make.
These tasty Pâte à Choux are tasty even without any fillings
Based on 2 Korozot stuffed hearts per serving
Based on two heart-shaped cheese puffs, not stuffed per serving.
Read Full Post »
Posted in Hungarian Food, Main Courses, Meat, Recipes, Sauces, tagged Beef, gravy, hungarian, marhahus, Recipe, Traditional on January 27, 2014|
44 Comments »
Last fall we had my lovely niece and her beaux for the weekend; Laura recently graduated from Western University with her degree in Law and she is articling in Toronto. I wanted to make a traditional Hungarian dinner because they had never had Hungarian food. I had intended to follow the recipe verbatim, but I just couldn’t help myself and did end up changing it a slight bit. The result was wonderful and JT thought I finally got it right, the way he remembered my dear Mom to make this tasty dish. The original recipe is from Ilona Horváth’s “The Traditional Hungarian Kitchen” cookbook, published originally in 1996.
Although this recipe takes 2-3 days to prepare, there is little kitchen time as most of it is in the marinade. The finishing is relatively easy. The original recipe was made entirely in a dutch oven but I’ve modified it to a slow cooker because I was not able to be at home the day we wanted to have it. The gravy is a tangy, creamy gravy balanced with the addition of caramelized sugar, but it is NOT SWEET. The julienned carrots and parsnips add texture and natural sweetness. The meat comes out fork tender and you really don’t even need a knife to eat it.
The tangy gravy goes perfectly with the sweet carrots and parsnips. Sorry the photo is so hot, it was night when I shot this.
Vadas Hus; Hungarian Wild Meat revisited
Serves 4-6. This recipe takes 2-3 days to prepare.
- 800 g (1 3/4lb) eye of round or good stewing beef, whole
- 50 g bacon (pancetta works)
- 2 tbsp canola oil (the Hungarians would use lard here)
- 2 tbsp all purpose flour
- 10 g (scant tablespoon) sugar
- 1 tsp white vinegar
- 2 tsp dijon mustard
- 3/4 Non-fat Greek yogurt (or sour cream)
- 100 g (about 1 cup) julienned carrots
- 100 g (about 1 cup) julienned parsnips
- 1-2 tbsp cold water
Ingredients for the marinade:
- 50 g (about 1/2 cup) grated carrots
- 50 g (about 1/2 cup) grated parsnips
- 1 small onion chopped roughly
- 1 L (about 4 cups) water
- 5-6 black peppercorns
- 2 bay leaves
- salt to taste
- 2 tsp white vinegar
- Tidy up the meat by removing any excess fat and membranes. Allow to come to room temperature.
- To prepare the marinade, cook the carrots, parsnips and onion in 1 L water with black pepper, bay leaves and salt until half cooked. Add the vinegar and cool to room temperature. Pour over the meat and refrigerate 2-3 days turning every so often. Remove the black peppercorns.
- Remove the meat from the marinade and dry completely, bring to room temperature. In a large dutch oven, heat the canola oil and cook the bacon and reserve, add the meat to the bacon oil and sear each side well.
- In the meantime, pre heat the slow cooker on high and add the original marinade, reserved bacon and bay leaves. Once it is warm add the seared beef and cook until beef is tender (3-4 hours) turning often.
- Remove the meat from the slow cooker and allow to rest. Discard the bay leaves. Strain the vegetables from the slow cooker (reserve the liquid) and add to the dutch oven, sprinkle with flour and fry to brown lightly. Slowly add the reserved marinade liquid and stir to thicken.
- In a small sauce pan, melt the sugar until it is golden in colour (not dark) and then mix with a couple of tablespoons of cold water, pour into the thickened vegetables in the dutch oven. Simmer for 5 minutes and add the remaining 2 tsp vinegar and Dijon mustard. Purée the entire gravy adding the yogurt or sour cream with an immersion blender until very smooth. You can run this through a fine sieve for a very smooth gravy. Keep warm.
- Boil the remaining julienned carrots and parsnips until cooked but there is still a slight bite to them. Strain and keep warm.
- Slice the meat into 1 cm or 1/2″ slices and plate over the puréed gravy, top with the julienne parsnips and carrots. Garnish with flat leaf parsley.
- Serve with Hungarian Bread Dumplings.
JT loves it when I pan sear the gombocz in butter and it becomes crispy and delicious!
Read Full Post »
My parent’s home was always filled with the wonderful and delicious aromas of baked goods. My Mom always made bread and these were the days before bread machines! She would start the process shortly after dinner, making the bread for the following days. Mostly she would bake it when we kids had already gone to bed teasing our senses as we drifted off to sleep, but on occasion it would be in the oven while we were still up, the gorgeous aroma of home made-bread wafting throughout the house. Sometimes we could have a warm slice slathered with butter, but most often not. During the holidays my Mom made the most special bread, chocolate brioche! I can’t even begin to describe the incredible aroma that it made throughout the house. Now that bread was always cut into the night it was baked! I’ve not had this type of bread outside our home before but years ago at a Club Med in Mexico — I think the chef must have been French. It was such a delicious surprise when they served the chocolate brioche for breakfast most days.
I baked these brioche braids for New Year’s Day breakfast, it was to be a feast of delicacies, but plans changed and we had it toasted with butter. And now I have a loaf in the freezer taunting me. Against better judgement, it will likely be defrosted and eaten toasted or lightly warmed with sweet butter dripping from its crispy edges…slice after slice until there is no more. But the memory will remain.
Please excuse the winter evening photos, no matter what I do in Photoshop, they just cannot be helped.
Baked and now cooling.
it’s irresistible, like me ;-)!
Makes 3 relatively good sized braids. Original recipe was modified from Baking with Julia.
Ingredients for the dough:
- 1 1/2 tbsp dry yeast
- 1/2 cup tepid water (80°F to 90°F)
- 1/3 cup granulated sugar + a pinch, divided
- 1/2 cup unsalted butter, cut into smallish cubes
- 1 cup whole milk
- 2 1/2 tsp salt
- 4 large eggs, room temperature
- 6 – 6 1/2 cups all purpose, unbleached flour
- 2 tbsp skim milk powder
- 1/4 cup unsweetened cocoa powder
- 1/4 cup icing sugar
- non-stick cooking spray or 2 tbsp melted butter
Ingredients for the glaze:
- 1 large egg
- 1 tbsp cold water or heavy cream
- Spray two large mixing bowls with non-stick cooking spray, or rub with butter and set aside.
- Whisk the yeast into the water with a pinch of sugar in a measuring cup and allow to bubble up, about 5 minutes.
- Heat the milk with 1/3 cup granulated sugar and the cubed butter until warm to touch and the butter has entirely melted. Stir in the salt until melted. Allow this mixture to cool to 110°F.
- Pour the milk mixture into the large stand mixer bowl attached with a whisk and add the eggs one at a time, add the milk powder, mixing well to combine. You should have about 4 cups of liquid. Divide into two portions of about 2 cups each and set one portion aside.
- Add 2 1/2 cups of flour to the portion at hand and beat on low with your cookie dough paddle for about 3 minutes or until it comes together. Now switch to the bread dough paddle and add as much flour as needed (I was able to add another cup), kneading on medium low speed to make a soft dough that is clean off the sides of the bowl. Now knead for 8-10 minutes until smooth and elastic. Transfer to one of the bowls that has been spray with non-stick cooking spray or rubbed with melted butter. Cover with plastic wrap and place in a warm dark place to double in size (1 or 1 1/2 hours).
- Sift 2 cups of flour with the unsweetened cocoa and icing sugar. Retrieve the second portion of the liquid and add the sifted flour, cocoa and icing sugar and beat on low for about 3 minutes or until it comes together. Add as much flour as needed (I was able to add another cup), kneading on medium low speed to make a soft dough that is clean off the sides of the bowl. Now knead for 8-10 minutes until smooth and elastic. Transfer to the other bowl that has been spray with non-stick cooking spray or rubbed with melted butter. Cover with plastic wrap and place in a warm dark place to double in size (1 or 1 1/2 hours).
- When dough has doubled in size (both the chocolate and the plain versions) punch down and deflate them. Cover again and allow to rise until doubled in size (about 45 minutes to 1 hour).
- Line a large baking sheet with parchment. Divide the plain, white dough in 4 equal portions (I find a scale very helpful) and roll into approximately 16″ lengths. Divide the chocolate dough into 5 equal portions. For 2 of the 3 loaves, take two chocolate portions and one plain portion, for one of the braids take 2 plain portions and one chocolate portion. Braid from the centre to each end, fixing each end well beneath the braid to make a nice neat end. Place on lined baking sheet and allow to rest for 40 minutes.
- Preheat the oven to 375° F. Combine the egg and cold water or heavy cream and mix well. Brush each braid with the glaze and bake for 20 minutes. Remove from the oven and brush the expansion joints of the braid and return to bake for an additional 15 to 20 minutes. If they brown too quickly, cover browning parts with a little piece of foil.
- Cool before slicing. This can be frozen in an air tight plastic bag for about 1 month. Stale slices of this bread makes excellent French toast or Bread Pudding!
Read Full Post »