Food: Early Autumn Rhapsody in Butter
Sep. 18th, 2012 03:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornYesterday we had oven squash and rice. I have been asked for the recipe, so here it is.
Oven squash and rice
For four eaters and an average-sized oven, get one medium sized or two smallish Hokkaido or butternut squash, for a total of about 2 kg. Set the oven to pre-heat to 180 or 200°C. Put about 60-80 grams of butter in a cup and put it in the pre-heating oven.
Wash the squash (if Hokkaido) or peel it (if butternut). Half it with a big, heavy knife and dig out the slimy part with the seeds with a metal spoon which does not bend easily.
Take the butter from the oven and stir until all is melted. Slice squash. Butter baking tray. Put squash slices on baking tray. Maybe cut them from half to quarter if they won't fit closely. Butter squash. A silicone baking brush helps. Salt.
Bake for 30 to 40 minutes in the middle of the oven.
Boil about 250 grams boil-in-bag-rice as described on the box.
Mix about 300 grams of yoghurt with chopped nuts (if you like, toast the nuts in an iron pan first), a good measure (about 3-4 tablespoons) of maple syrup (or honey), a pinch of salt and two teaspoons of lemon juice.
When the rice is done, put it in a bowl, pour the rest of the butter on it and mix with a fork.
Takes about 60 minutes.
For dessert, we had Apple rolls
Take one egg from the fridge (you will need a second egg later but that can be cold). Warm about 60 ml of milk to hand temperature. Put 250 grams of white baking flour into a sufficiently large bowl. Crumble 10 grams of fresh yeast into the milk, add one spoonful of sugar, stir until solved. Pour into the flour, cover bowl with damp cloth, let it raise at room temperature until bubbly (about 15 to 20 minutes, more if your room is cold).
In the meantime, melt 30 grams of butter, let cool to hand temperature. Warm about 80 ml of milk. Take the hand mixer and knead flour with all the stuff in it, melted butter, one egg, a tablespoon of sugar, half a teaspoon each of lemon peel and ground coriander seeds (if you have them), a good pinch of salt and less than half of the milk to a solid dough. Knead until it removes itself of the bottom of the bowl, then add milk by the tablespoon, knead on until it starts to stick again. Take it out of the bowl, spread some flour on your hands and knead some more, form a ball and back into the bowl with it, cloth on top, let raise until about doubled in volume (about 45 to 60 minutes).
In the meantime, peel two medium-sized tart apples, quarter, cut out seeds, cut into small cubes. Put in bowl with a teaspoon or two of lemon juice. Add sugar if you like or if the apples are very tart (I didn't), a teaspoon of ground ginger if you like, or some raisins (maybe softened in rum).
When dough is sufficiently raised, melt some more butter (about 10 grams), mix with a tablespoon or two of maple syrup or honey. Knead the dough back to previous volume, spread flour finely on workspace, roll dough to about half-centimetres thickness in a rectangle (more or less). Brush with melted butter/syrup, spread diced apples on it. Roll from the long side. Press carefully with your hands to make it more solid. Cut into 12 pieces, set cut-side-up in a muffin tray.
Cover with baking paper and the damp cloth, let raise on the top of the oven while it pre-heats to 200°C for 10 minutes or until pre-heating is finished, whatever takes longer. In the meantime, mix about one tablespoon of sugar with half a teaspoon of cinnamon, and take that second egg and beat it.
Brush the rolls generously with egg and sprinkle with sugar-cinnamon-mix.
Bake for about 30 minutes in middle of the oven.
After baking, let them cool enough to touch, then take from the tray and let cool completely on a grate. They need to solidify some before you can eat them without a spoon.
Takes about three hours, cooling not included.
Oven squash and rice
For four eaters and an average-sized oven, get one medium sized or two smallish Hokkaido or butternut squash, for a total of about 2 kg. Set the oven to pre-heat to 180 or 200°C. Put about 60-80 grams of butter in a cup and put it in the pre-heating oven.
Wash the squash (if Hokkaido) or peel it (if butternut). Half it with a big, heavy knife and dig out the slimy part with the seeds with a metal spoon which does not bend easily.
Take the butter from the oven and stir until all is melted. Slice squash. Butter baking tray. Put squash slices on baking tray. Maybe cut them from half to quarter if they won't fit closely. Butter squash. A silicone baking brush helps. Salt.
Bake for 30 to 40 minutes in the middle of the oven.
Boil about 250 grams boil-in-bag-rice as described on the box.
Mix about 300 grams of yoghurt with chopped nuts (if you like, toast the nuts in an iron pan first), a good measure (about 3-4 tablespoons) of maple syrup (or honey), a pinch of salt and two teaspoons of lemon juice.
When the rice is done, put it in a bowl, pour the rest of the butter on it and mix with a fork.
Takes about 60 minutes.
For dessert, we had Apple rolls
Take one egg from the fridge (you will need a second egg later but that can be cold). Warm about 60 ml of milk to hand temperature. Put 250 grams of white baking flour into a sufficiently large bowl. Crumble 10 grams of fresh yeast into the milk, add one spoonful of sugar, stir until solved. Pour into the flour, cover bowl with damp cloth, let it raise at room temperature until bubbly (about 15 to 20 minutes, more if your room is cold).
In the meantime, melt 30 grams of butter, let cool to hand temperature. Warm about 80 ml of milk. Take the hand mixer and knead flour with all the stuff in it, melted butter, one egg, a tablespoon of sugar, half a teaspoon each of lemon peel and ground coriander seeds (if you have them), a good pinch of salt and less than half of the milk to a solid dough. Knead until it removes itself of the bottom of the bowl, then add milk by the tablespoon, knead on until it starts to stick again. Take it out of the bowl, spread some flour on your hands and knead some more, form a ball and back into the bowl with it, cloth on top, let raise until about doubled in volume (about 45 to 60 minutes).
In the meantime, peel two medium-sized tart apples, quarter, cut out seeds, cut into small cubes. Put in bowl with a teaspoon or two of lemon juice. Add sugar if you like or if the apples are very tart (I didn't), a teaspoon of ground ginger if you like, or some raisins (maybe softened in rum).
When dough is sufficiently raised, melt some more butter (about 10 grams), mix with a tablespoon or two of maple syrup or honey. Knead the dough back to previous volume, spread flour finely on workspace, roll dough to about half-centimetres thickness in a rectangle (more or less). Brush with melted butter/syrup, spread diced apples on it. Roll from the long side. Press carefully with your hands to make it more solid. Cut into 12 pieces, set cut-side-up in a muffin tray.
Cover with baking paper and the damp cloth, let raise on the top of the oven while it pre-heats to 200°C for 10 minutes or until pre-heating is finished, whatever takes longer. In the meantime, mix about one tablespoon of sugar with half a teaspoon of cinnamon, and take that second egg and beat it.
Brush the rolls generously with egg and sprinkle with sugar-cinnamon-mix.
Bake for about 30 minutes in middle of the oven.
After baking, let them cool enough to touch, then take from the tray and let cool completely on a grate. They need to solidify some before you can eat them without a spoon.
Takes about three hours, cooling not included.
