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Books & Spoons Recipe for SAVORY MEAT TURNOVERS

23/12/2017

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These little meat and rice filled pastries are absolutely perfect during the holiday season because you can use them as a snack before the big meal is ready if someone comes hungry, you can use them in a brunch table, as an evening meal by making them a bit bigger in size, or a lunch pie with a fresh salad on the side. In bite-size, these make a great potluck item as they can be served hot or 'cold' (meaning at the room temperature). And on New Year's Eve, these just the thing you might want while waiting on the fireworks. 

I hope you enjoy this childhood favorite of mine. Up here north, our Christmas celebration covers several days. We start from the Christmas Eve when the stores close around noon, we have the big meal and exchange the gifts, and then it continues on for the TWO Christmas Days time spent with your family and friends. The whole week between New Year and Christmas is celebratory and in some countries, like Sweden and Finland, the festivities go all the way to Epiphany, January 6th. So for us, it truly is a Holiday Season, and I wish yours is a blessed one. 
Till next time
~ Merry Christmas from my home to yours
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SAVORY MEAT TURNOVERS

  • 4 plates puff pastry dough
  • 400gr / 14 oz of grated meat (beef, pork, turkey, chicken), fried and drained
  • 1 onion, chopped fine and fried with the meat
  • 1½ dl / 3/4 cups rice risotto, cooked in vegetable broth until done
  • 1 egg for egg wash
  • ground pepper
  • salt
  • paprika
  1. Prepare the filling ingredients as directed
  2. Mix the filling ingredients, prepared rice and meat, well together. Make sure it is well seasoned.
  3. Cut the puff pastry plates into pieces of about 10x10 cm in size
  4. Brush the 10x10 puff pastry discs with egg wash (this will be the inside of the pastry and will help it to stay sealed as baking the pastries)
  5. Place a tablespoonful of filling in the center of the leaflet Fold the leaf so that it becomes triangular and fills in the pastry
  6. Press the greased edges well together before baking 
  7. Brush the pastries with the egg wash
  8. Bake at 225 C / 430 F for about 13-15 minutes
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Books & Spoons Recipe for EASIEST APPLE COBBLER EVER!

21/12/2017

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How are y'all holding up? I hope you are being merciful to yourself and not stressing about the festivities ahead. Christmas will come, it will be lovely, even if everything is not perfectly as you planned it. 

This post is to my friend - you know who you are - who said it is so lovely to watch the pictures of everyone else's Christmas baking, but you don't have a clue or the patience when it comes to baking. Here, you really don't need exact measurements, you don't need fancy equipment or special skills yet you still can serve a delicious, warm apple dessert to your loved ones and serve it with a smile, and maybe some ice cream on the side, because you know you did it, and everyone is going to love it.

For a one regular size pie form, you need 
- six apples, peeled and sliced thin. No need to go paper thin, or even in uniform sizes, just the way you are comfortable with.  
- half a box of white cake mix, yellow if you have that handy
- 3/4 cups of brown sugar
- 1/2 cups of melted butter. 

Set the apples into the pie pan
Evenly distribute the cake mix over the apples
On top of the cake mix, evenly distribute the brown sugar
Drizzle the melted butter over the filled pie dish
Set in the oven (350F / 175C) for about 45 minutes or until golden brown.
Serve warm with ice cream/whipped cream/vanilla sauce 
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That's it. It really is simple but so delightful. I have a couple other easy solutions coming your way that  I will be posting during the next few days. I will post them separately to help you to find them in the search bar when needed.
Till next time
~ Cheers!
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Books & Spoons recipe for SNOWBALL COOKIES

13/12/2017

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I wanted to share with you a quick and easy cookie recipe for the midweek madness of holiday preparations. 
Even though these cookies are made with butter, there is a delightful lightness to them.  They remind me of snowballs, and if you make them small enough they are the perfect one bite delight!
You can either dress them with nuts like I did with the pecans, or you can make tiny balls and then roll them powdered sugar, or you can make fork pattern on them as serve as is or you can drizzle melted chocolate on them... A great recipe for many for cookies that you can dress the way you please or make one big batch of dough and then a variety of cookies out of it. 

These cookies have a great shelf life, if you manage not to eat them, and they actually get even better with time, so perfect to make a big batch and then enjoy as the mood strikes. 
I hope you enjoy this one, there are lots of recipes for holiday baking here at the website, just type 'baking' into the search bar, or cookies, or cakes, or fudge, and click away. 
Till next time
~ Cheers

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SNOWBALL COOKIES

  • 250 g  / 9 oz butter
  • 250 g / 9 oz  sugar
  • 1 egg
  • 1 tablespoon vanilla 
  • 125 g / 4,5 oz all purpose flour
  • 500 g / 18 oz potato starch
  1. Stir butter and sugar until light in color, nearly white
  2. Add the egg and mix well
  3. Blend in vanilla and the rest of the dry ingredients until the dough is smooth
  4. Form the dough into balls, press down with fork if desired 
  5. Bake at 200 C / 390 F degrees for approx 5-7 min.
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Books & Spoons Recipe for WHOLE WHEAT SCONES WITH SEEDS

7/12/2017

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Thanks for all the lovely feedback with the scones pictures I posted on Instagram, you guys are awesome! As requested, here is a recipe for the whole wheat scones with seeds. 
I love to make them instead of rolls because if the time save you have, not having to wait for the dough to rise.
Scones usually have a bit high sugar content but in this recipe, it is cut to half with what I have seen around out there. This recipe is something I have used for a long time, but it is not mine, I have just tweaked it to fit my own taste. No, it does not have raisins in it, but of course, you can add what your taste buds desire. 
I know many traditional recipes say to fold the dough when making individual scones.  I just make two big rolls and cut them into four, not all the way, but about 3/4 ways down. 
So here is a whole wheat scones recipe for you, hope you enjoy it! 
~ Cheers!

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WHOLE WHEAT SCONES

  • 5 ounces (1 1/3 cups / 150 g) whole-wheat pastry flour
  • 2 ounces (1/2 cup / 60 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 ounces (1/2 cup / 85 g) raw brown sugar
  • 1/2 teaspoon salt
  • 3 ounces (6 tablespoons / 170 g) cold unsalted butter
  • ⅔ cup  (1,5 dl) buttermilk
  • 1 teaspoon vanilla extract
  • 6 tablespoons mixed seeds (for instance, sunflower, pumpkin, sesame, flax, and poppy)
  1. Preheat the oven to 400 F / 200 C. 
  2. Line a baking sheet with parchment.
  3. Sift together the flours, baking powder, baking soda, sugar, and salt. 
  4. Dump anything remaining in the sifter into the bowl with the sifted ingredients. 
  5. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
  6. Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. 
  7. Stop the machine and add the seeds. 
  8. Pulse a few times to combine.
  9. Flour your hands and a spatula, as well as your work surface, and scrape out the dough.  
  10. Form 3 large balls and place on the baking sheet
  11. Cut them into fours, about 3/4 way through.
  12. Set in the oven and bake 15 minutes, or until lightly browned. 
  13. Remove from the heat and allow to cool, or serve warm.

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