Friday, November 16, 2012

Oven Fried Potato Wedges

Prep time:  Cook time:  Total time:  
Serves: 3 

  • 3 large russet potatoes, cleaned and sliced into 1″ wedges
  • 3 Tbsp. flour
  • 1 Tbsp. corn starch
  • 1-2 Tbsp. Ranch powder (you can buy the packet and take what you need)
  • 2-3 Tbsp. vegetable oil
  • salt and pepper to taste
  1. Preheat the oven to 375 degrees.
  2. Place your potato wedges in a large bowl. In a separate bowl, combine flour, corn starch and ranch powder. Sprinkle it over the potato wedges and toss to coat.
  3. Take 2 tablespoons oil and sprinkle that over the potato wedges, tossing to coat. Use an additional tablespoon if necessary.
  4. Place the potato wedges on an unlined baking sheet.
  5. Bake for 35 to 40 minutes, turning every ten minutes to avoid sticking, until golden brown and crisp.
  6. When finished, sprinkle with salt and pepper to taste.

Cheese Sticks

Prep-time 30 mins+1 hr rise           Cook time 20 mins                       Total time 1 hr 50 mins

100 g butter
1 egg
50 ml oil
50 ml milk
25 g fresh yeast
50 g cheese, grated
3 cups flour
1 1/2 tbsp wheat bran, optional
1 tsp sugar
1 egg
Grated cheese

In a large bowl mix butter with egg and oil. Dissolve yeast in milk and add to butter mixture. Add flour, wheat bran, sugar, salt and cheese and knead until the dough is smooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour, to let the yeast develop.
Preheat the oven to 180C (350F).
Split the dough in 2 pieces, roll out each piece on the back of 2 baking trays. Cut the edges to be straight.
Beat egg and brush over dough. Sprinkle with grated cheese and using a dough cutter cut in long sticks. Bake for about 20 minutes until golden-brown.

Crecent Rolls

Prep time30 mins + 1 hr rise 
Cook time15 mins 
Total time1 hr 45 mins

Makes 32 rolls

3 1/2 cups flour
25 g fresh yeast
1/3 cup water, warm
3/4 cup milk, warm
1 1/2 tbsp sugar
2 eggs
1 tsp salt
4 tbsp butter, softened
4 or 5 tbsp butter, softened
1 1/2 tbsp butter, melted

In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza). 
Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter. Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.

Cheese Balls

Prep time
10 mins
Cook time
20 mins
Total time
30 mins

Makes about 28-30 cheese balls
3 cups grated semi-hard cheese
3 tbsp semolina
salt and freshly ground black pepper
1 -egg
1 tsp -Fresh Dill, chopped ( Fresh dill herb is often used in salads and you can see dill leaves in bunches served with assorted fresh vegetables )
Image of DILL

Preheat the oven to 350°F (180°C).
In a medium bowl mix the grated cheese with semolina flour. Then add the egg, salt, pepper and dill and mix thoroughly to form a dough. 
Take about 1 tbsp of mixture and shape into balls. Place the cheese balls on a greased baking sheet.
Bake for about 15–20 minutes and another 3-5 minutes on broil.