Makes about 8 Johnny Cakes are like dense biscuits with a mild coconut flavor. In Belize they are often enjoyed in the morning with a slice of melted cheese, eggs, and sausage. They are also wonderful served under Stew Chicken where they wick up the delicious broth. Ingredients: 5 Tbsp melted butter 2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup coconut milk Method: 1. Mix flour salt and baking powder together. 2. Add butter and milk. Mix to combine. Knead briefly to bring dough together. 3. Divide into 8 portions. Shape into balls and flatten into discs. Pardon mine looking so “homemade”… I was in a hurry. Ava wanted to play! They still baked up fine 🙂 4. Preheat oven to 400F. Prick with a fork and let rest 15 minutes. 5. Brush with milk or butter and bake for 15 minutes. Johnny Cakes Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Johnny Cakes are like dense biscuits with a mild coconut flavor. In Belize they are often enjoyed …
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Serves 2-4 (on a bed of French fries) Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock. Ingredients: For the marinade 1 pound stew beef, cubed 1 onion, chopped 3 garlic cloves, crushed 1 rosemary sprig 1/2 tsp paprika 1/2 tsp dried thyme 1/4 tsp pepper 2 tbsp red wine vinegar 1 tbsp coarse mustard 2 tbsp oil For the stew vegetable oil 2 tbsp all-purpose flour 1/2 cup Belgian beer 1 – 1 1/2 cups beef broth 2 bay leaves 1 Tbsp molasses salt pepper Method: 1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an …
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Makes 1 large loaf, or 2 small My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive. Ingredients: 1 1/4 cups warm water 3 tablespoons honey 1 Tbsp sugar 2 1/4 teaspoons instant yeast 1 3/4 cups rye flour 2 teaspoons salt 3 tablespoons unsalted butter, melted 2 3/4 cups King Arthur Unbleached All-Purpose Flour Optional: caraway seeds (for top of loaf) Method: 1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different) 2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading) 3. Let rise in bread machine for about 1 1/2 hours. 4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, …
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Makes about 6 Draniki Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. Ingredients: Mushroom filling: 1 oz dried wild mushroom blend (or a handful of fresh mushrooms) 1/4 cup minced red onion 1 tsp dill salt pepper Draniki: 1 1/2 lbs of potatoes, peeled 1/4 cup flour 1 egg 1/4 cup milk salt pepper vegetable oil, for frying Method: 1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside. 2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together. 3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon. 5. Add a …
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Makes about 7 average fish cakes Two kinds of fish cakes are popular in Barbados: deep-fried balls and pan-fried patties. This recipe makes lovely golden pan-fried patties. The sweet potato in these Bajan Fish Cakes is subtle and provides a great variation for those who don’t like a lot of heat. Serve with hot sauce for those who enjoy it! Ingredients: 1/2 lb cooked sweet potato (about 1/2 an average sweet potato) 1/8 cup milk (only add as needed) 1/2 onion, grated (about 1/8 cup) You can also mince the onion if you want the texture, but you may need more milk to make up for minced onions not being as wet as grated. 1/2 tsp salt 1/4 tsp pepper 1 egg, beaten 2 Tbsp minced fresh parsley 12 ounces skinned, deboned, cooked mahi mahi (or other white fish) Tip: The skin is thick. Have them remove it at the fish market, you’ll save the cost of several ounces 1/2 cup flour for dredging vegetable oil for deep-frying Method: 1. Mash sweet potato, using only …
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Coconut Bimini Bread, fresh from the oven Makes 2 small loaves or 1 large “Pullman” style loaf Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding! Ingredients: 2 1/4 tsp instant dry yeast 4 1/2 cups unbleached flour (plus extra , if the dough comes out too wet) 1 tsp salt 1/4 c nonfat dry milk powder 1/3 cup sugar 1 cup coconut milk (if you warm this slightly it will help the dough rise quicker) 3 Tbsp honey 3 Tbsp butter, softened 1/3 cup vegetable oil 3 eggs Method: 1. In the mixing bowl of bread machine add all ingredients in order given. Set on dough cycle (just mixing and rising). The dough cycle usually lasts about 1 1/2 hours. Alternatively, add all ingredients to a large bowl and knead together until a smooth dough forms. Add extra flour if necessary. Cover and let rise in a warm place for about …
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Serves 2-3 This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria. Ingredients: 2 eggs 1/2 cup milk 1/2 tsp salt 1/2 tsp pepper 1 1/2 cups flour 1 Tbsp butter 1 onion, sliced thinly 1 cup shredded Gruyère cheese (or more to taste) Method: 1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary. 2. Meanwhile, saute onion in butter until golden. Set aside. 2. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float. 3. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan. 4. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan. Austrian Spaetzle with cheese …
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Serves 2 Wiener Schnitzel will fill you up after a long day hiking, skiing, or swimming. Enjoy this Austrian dish with potatoes or Nocken. Ingredients: 2 pork cutlets 1/2 cup flour 1/2 tsp salt 1/2 tsp pepper 2 eggs 1/2 cup bread crumbs 1 tsp parsley 1 tsp paprika olive oil lemon slices Method: 1. Place flour, salt and pepper in a dish. In another dish, place whisked eggs. In a third dish, place bread crumbs, parsley, and paprika. Whisk. 2. Place cutlets between plastic wrap and pound with a mallet until about a 1/2″ to 1/4″ thick. Cut several small slits around the edges to prevent curling. TIP: Ask your butcher to pound the cutlets thin for you. Even if they don’t get them as thin as you want, you’ll be ahead of the game. 3. Dredge cutlets, first in flour, then in egg, and finally in bread crumb mixture. 4. Cover and refrigerate cutlets for at least an hour. 5. Heat olive oil in a large skillet over medium high. Saute cutlets for …
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Serves 8-10 This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved. Ingredients: 8 cups flour 1 Tbsp salt 1/4 cup baking powder 1/4 cup sugar 2.5 cups milk, plus more as needed Method: 1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil. 2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet. 3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife. 4. Bake for 25 minutes or until golden. Serve hot or room temperature. Australian Damper Bread Votes: 2 Rating: 3 You: Rate this recipe! Print Recipe This dense frontier bread is traditionally cooked in hot campfire …
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