This one of my mom's piéces de résistance, it's basically a Mediterrenean addition to the basic muffin recipe. It makes a great party food or snack.
Ingredients:
2 eggs
2 spoonfuls of sugar
1 deciliter of seed or rice oil
2 spoonfuls of parmesan
1 dl of milk
1 teaspoon of butter
100 g. of ham in small pieces
Flour as needed
a sachet of baking powder
Beat the eggs, sugar and oil together. Add parmisan, milk, butter and ham and mix well. Add flour through sieve and baking powder and mix as little as possible. Put mixture in muffin cups andbake at 180 celsius for 15 minutes.
Showing posts with label ham. Show all posts
Showing posts with label ham. Show all posts
Wednesday, February 18, 2009
Sunday, January 27, 2008
Jelenka's Crocodile
I am not talking about crocodile meat, but about this crocodile:
This is an interesting looking stuffed bread that is perfect for entertaining. Taste-wise it's nothing spectacular, but it makes a good presentation. Especially if yours is not as cross-eyed :o) as mine and its mug is less pig like.
For the crocodile body:
3 1/4 cups (500 g) flour
1 cup (250 ml) milk
1 egg
2 tablespoons vegetable oil
A pinch of sugar
A pinch of salt
40 g fresh (compressed) yeast or 4 teaspoons dry yeast (that is four times the yeast normally needed for this amount of flour, but it works)
For the filling:
1 hard boiled egg, sliced
1 roasted pepper, cut into strips
200 g ham, chopped
100 g cheese, shredded/grated
* Or, put in whatever you have in the fridge - the filling is up for interpretation. Just make sure that the filling is cooked beforehand if needed.
Directions:
Knead dough using the pizza setting of the bread machine.
The pizza setting has much shorter time for rising than the regular dough setting. With this amount of yeast, the dough rises quickly!
It's important to have all of the filling prepared before the dough is done. Again, it rises quickly even at room temperature, so you need to work fast.
On a piece of aluminum foil and with the help of a rolling pin, roll the dough into a rectangle about 1.5 cm/ 1/2 inch thick
Arrange the filling in the middle along the long side of the rectangle.
To give credit where credit is due :), and because her pics are better than mine, here are the step-by-step instructions on how to make the croc, courtesy of Jelenka at http://www.eva.ru/
The pictures are pretty much self-explanatory, but ask me for translation if there is anything you don't understand. It looks way more complicated than it actually is.
Bake for 15 min at 325 F/162 C or until a toothpick inserted in the bread part comes out clean.
Edited to add: you cut it in slices across the shorter side and eat it like a regular stuffed bread.
This is an interesting looking stuffed bread that is perfect for entertaining. Taste-wise it's nothing spectacular, but it makes a good presentation. Especially if yours is not as cross-eyed :o) as mine and its mug is less pig like.
For the crocodile body:
3 1/4 cups (500 g) flour
1 cup (250 ml) milk
1 egg
2 tablespoons vegetable oil
A pinch of sugar
A pinch of salt
40 g fresh (compressed) yeast or 4 teaspoons dry yeast (that is four times the yeast normally needed for this amount of flour, but it works)
For the filling:
1 hard boiled egg, sliced
1 roasted pepper, cut into strips
200 g ham, chopped
100 g cheese, shredded/grated
* Or, put in whatever you have in the fridge - the filling is up for interpretation. Just make sure that the filling is cooked beforehand if needed.
Directions:
Knead dough using the pizza setting of the bread machine.
The pizza setting has much shorter time for rising than the regular dough setting. With this amount of yeast, the dough rises quickly!
It's important to have all of the filling prepared before the dough is done. Again, it rises quickly even at room temperature, so you need to work fast.
On a piece of aluminum foil and with the help of a rolling pin, roll the dough into a rectangle about 1.5 cm/ 1/2 inch thick
Arrange the filling in the middle along the long side of the rectangle.
To give credit where credit is due :), and because her pics are better than mine, here are the step-by-step instructions on how to make the croc, courtesy of Jelenka at http://www.eva.ru/
The pictures are pretty much self-explanatory, but ask me for translation if there is anything you don't understand. It looks way more complicated than it actually is.
Bake for 15 min at 325 F/162 C or until a toothpick inserted in the bread part comes out clean.
Edited to add: you cut it in slices across the shorter side and eat it like a regular stuffed bread.
Subscribe to:
Posts (Atom)
