tag:blogger.com,1999:blog-340543412024-03-09T15:22:58.751+00:00Caramella CooksI'm Caramella Mou and this is my cook book. It contains mostly recipes passed down from my Mum or invented by myself. Sometimes I cook from cook books and if I find a recipe really good, I blog about that too.Unknownnoreply@blogger.comBlogger651125tag:blogger.com,1999:blog-34054341.post-18972636333457781922021-05-15T22:13:00.121+01:002021-10-10T15:19:09.951+01:00Tangzhong Milk BreadThis is a recipe I came across two years ago on youtube and I keep looking at it and thinking that I really should try it out and then other things happen and take my attention away. I tried to find out what Tangzhong means and found this video, which seems very informative.
Ingredients
Cooked dough
40g bread flour
200g water
Main dough
580g bread flour
60g sugar
12g salt
10g dry Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-47835169281098706142021-05-13T22:10:00.001+01:002021-05-13T22:10:38.645+01:00Rhubarb CurdOur rhubarbs have once again sprung to life with a vengence and I've been searching for things to do with them. Last year, I was able to harvest 3 times, despite the two flower spikes that also came out. I could have even harvested a fourth time, but resisted, mainly because I had a whole drawer full in the freezer. This year, there were three flower spikes, which I decided to cut off, even Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-56192659853287195832021-03-25T20:02:00.001+00:002021-03-25T21:15:24.420+00:00Fluffy Japanese Pancakes for Waffle DayAfter holding off for a few years, I'm back watching Ann Reardon's wonderful videos and when I saw this one, I just couldn't resist trying it out.
The video actually looks at a fake video on how to make these fluffy things at home and also provides a recipe that really works.
As today is Waffle Day in Sweden, Lundulph and I are following our tradition of eating pancakes and although this Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-1424632557914692292020-08-28T21:34:00.000+01:002020-09-01T21:36:20.445+01:00Hob Nobs Attempt 1The other day, Lundulph had an unexpected hankering for biscuits around 10 pm. I generally don't keep a regular supply of biscuits because we'll just keep eating them, but I promised Lundulph I'd make some the next day. He said he wanted hob nobs. I searched on the internet and picked this one among the top results that seemed to be quite easy to do.
Ingredients
Makes 25 - 30
150 g unsalted Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-91575110369323329522020-08-16T16:47:00.021+01:002020-08-22T10:27:37.486+01:00Pear Jam with RosemaryLast week we visited Lundulph's parents to celebrate their birthdays with a
picnic in their garden. Before we could do this, Lundulph tried to pick as many
of the apples and pears as he could from the two trees, which dominate the
seating area and are quite lethal at this time of the year, dropping large fruit
randomly. Now I still have some apples from last year in the freezer, but no
pears, so Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-51087520859247219942020-07-06T20:22:00.000+01:002020-07-15T20:22:49.833+01:00Chewy BiscuitsA few days ago, my Dad sent me a scan of a recipe for Swedish soft, thin bread. This came from the weekly magazine my Mum's been reading for several decades and it struck me, because I recognised the picture. What is going on here? I searched through old cuttings of recipes from the same publication and indeed I found that I already had this recipe, published about 11 years ago. Everything was Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-17022832479352272002020-06-20T22:10:00.000+01:002020-07-15T22:12:57.130+01:00Summery Swiss Roll
Since the lockdown, my good friend Dr Cutie and I have started having Zoom-fika ever now and then and have been asking ourselves why we've not thought of doing this before now, it's really good to chat about this and that and discuss our latest bakes and ideas. Last time we spoke, I mentioned we always get massive jars with jam from my Mum and it takes us forever to get through, so she Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-30604918100474497322020-06-18T20:17:00.017+01:002020-08-18T22:12:11.366+01:00Another No-churn Ice Cream Recipe
A few weeks into our lockdown, I started making ice cream as a treat to Lundulph and myself and also to cool ourselves a little in the sweltering heat. But after 7 batches back-to-back, I've been wondering if there is another way of achieving a tasty ice cream with less fat and sugar, but which still freezes relatively soft. My Mum and my Sister experimented with oat whipping cream and reduced Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-58802520087223395232020-06-15T20:33:00.000+01:002020-06-17T20:56:02.406+01:00Strawberry CustardOver the past few weeks, my Mum has very dilligently read the recipes in her weekly magazine, selected ones she believes are good and has got my Dad to scan and e-mail to me. The magazine usually has a theme or ingredient each week, so in the strawberry recipe leaflet, there were several good ones. One was for "a simple strawberry ice cream", which frankly is the basic recipe I've been using overUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-65784217636344510902020-06-04T19:50:00.000+01:002020-07-15T19:52:59.704+01:00Failed Meringues
Following my lovely fruit basked cake for my birthday, I had 4 egg whites to be used up. Originally I planned to make them into marshmallow, but some research resulted in the realisation that marshmallows do not contain egg whites at all. So the next thing to do is meringues and I had a vague idea of trying to make them flavoured. I had some lovely orange flavouring and yellow food colour that Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-64782987121755383532020-06-02T11:47:00.002+01:002021-08-22T14:36:18.355+01:00Birthday Under Lockdown
We've now been in a lockdown for some 2 months and I've found a wondeful baker whose videos are just mesmerising. She publishes videos as Boone Bake and I believe she's from Korea and after spending a few hours watching her lovely creations, I decided to try this one for my birthday.
Ingredients
Pastry
125 g strong flour
125 g plain four
150 g unsalted butter
55 g water
6 g sugar
1 g salt
1 Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-28575144306467619682020-05-16T14:38:00.001+01:002020-05-16T16:01:39.198+01:00Vegetarian MoussakaI've been meaning to try my hand at a vegetarian moussaka for a while and in this week's shop, there were some lovely aubergines, so I bought some. I had intended to make this earlier in the week, but there were some urgent gardening activities required, so I kept putting it off.
This time, I decided to do this on my own, without consulting with my Mum or the internet and to be honest, the Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-44329374248564759042020-05-07T17:09:00.000+01:002020-05-16T17:13:53.681+01:00Fudge CakeI'm immensely pleased about being able to make this fudge cake, it is a recipe from the mid-1970s at least. As I mentioned in the early days of the blog, we were neighbours with a family from Afganistan. This is a recipe from them and given the name, I suspect it is an English recipe that has made its way to Afganistan originally. My Mum used to make it regularly, it was always very popular with Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-79895149737450244942020-05-05T15:53:00.000+01:002020-05-16T16:00:43.338+01:00Mushroom pieIt's been many weeks in lockdown in the UK and as I've still not been able to find a new job, I'm using some of my time to cook new things. In the past few weeks, I've bought several batches of lovely button mushrooms, which I've baked with a little salt and this has led to an accumulation of mushroom stems in the freezer. My initial intention was to make mushroom soup with them, but I've yet to Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-81854854717942989782020-04-26T19:05:00.002+01:002020-04-28T21:45:32.140+01:00Poussin Stuffed With Aromatic Herbs
A couple of years ago, a lemon balm plant had seeded itself next to our pond. I like the smell of this herb and left it there. Chatting to a neighbour, she confirmed that it probably came from her garden. What we hadn't realised is that lemon balm is from the mint family, which means it is quite rampant and can take over fairly quickly.
A few years before that, we made an attempt to rejuvenateUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-5920222206519310992020-04-19T12:41:00.000+01:002020-04-25T12:57:56.322+01:00Crispy Tofu
It's been ages since we had stir-fry and in last week's online food shop, I added a couple of bags of ready cut vegetables. But what to do along with them. Normally I'll get tiger prawns for Lundulph or some nice fillet steak, but I forgot to do that this time. Then it struck me, we have several packets of extra firm tofu in the fridge, on Lundulph's request. The intention was for him to have Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-28881322473604852902020-04-12T13:06:00.001+01:002020-04-25T12:34:43.117+01:00Rhubarb Jam with Agar-AgarAs mentioned in yesterday's post, I've harvested the rhubarbs for the first time this year (and I definitely expect one more harvest in the coming weeks) and there is work to be done to preserve it. As also mentioned, I have no pectin in the larder, but loads of agar-agar, so some searching on the internet resulted in selecting this recipe which seemed quite straightforward.
Before listing Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-7727931611078012582020-04-11T13:04:00.000+01:002020-04-25T12:14:51.593+01:00Rhubarb PuréeOnce again it is rhubarb season and the ones in the garden have gone mad with growth. This year one of the plants is producing no less than 3 flower spikes, in addition to a good number of thick-stemmed leaves. In my first harvest, I had over 2 kg of lovely smelling stems.
I also discovered that I have no pectin and the packet of jam sugar that was lurking at the back of the larder had gone rockUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-55264639193425305312020-04-10T12:49:00.000+01:002020-04-25T12:44:17.195+01:00Кифли с мармаладThese are one of my favourite breakfasts in Bulgaria. It is read as "kifli s marmalad" and is a curious take on croissants in that they are shaped in the same way, but not from puff pastry. The name comes from German I think - "Gipfel" which means tip/peak of a mountain. The traditional filling is marmalade made from rosehips, though I've seen chocolate and other things lately and it's probably Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-26976400766087619242020-04-06T10:39:00.000+01:002020-04-08T10:51:56.634+01:00Leek and Potato SoupWith the UK lockdown now in its third week, I find myself buying slightly random greens with vague ideas of what to do with them rather than a firm plan. This is not a good idea, but for some reason I keep thinking that I shouldn't make specific plans, since I don't know if I'll be able to get hold of the right ingredients at the supermarket. This is very silly, since there doesn't appear to be Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-64997649120776274932020-04-02T13:19:00.000+01:002020-04-07T13:29:23.962+01:00Za'atar Salmon In Tahini
Once per week we aim to eat fish for dinner. Given that I don't like fish, the only option in general is either salmon or trout and for the past couple of years, I tend to bulk buy large fillets with the skin on, then cut into around 350g pieces and freeze. In general, I do variations on this recipe, but it seems that Lundulph has had some time on his hands and has been looking for something Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-9817608109918389132020-03-31T21:16:00.000+01:002020-04-07T10:03:42.905+01:00Caribbean Inspiration
On my last day at work at the end of February, I finished a bit earlier and decided to do a grand tour of the various supermarkets available on my way home. For starters, I wanted to get some more of Lundulph's favourite alcohol-free beer, which is hard to get hold of and I had a reliable source near the office. And I also needed to get more canned beans, which has become Lundulph's staple now Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-42960258634957389502020-03-30T21:23:00.001+01:002020-03-30T21:23:37.793+01:00Hot ChocolateAt a recent family gathering, we ended up discussing the difference between hot chocolate and hot cocoa. As suspected, the difference is that hot chocolate uses actual chocolate and hot cocoa uses cocoa powder. Since this discussion I've been wanting to try out hot chocolate, it sounded like it would be a lot nicer than hot cocoa.
Now that I've been at home for the whole of March due to the Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-53879647234658672592020-03-02T16:21:00.000+00:002020-04-10T13:57:39.196+01:00Soft And Fluffy Bread RollsAt our local National Trust garden, the café serves soup with a wonderfully shaggy granary bread, which is Lundulph's favourite and for years now I've been trying to work out how to make something similar at home. As I'm now housewifing for a bit, I thought I'd dig out the various recipes I've bookmarked and work through them, starting with this one.
The photos on the web page appealed, not the Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-29706249561101483182020-01-28T13:50:00.000+00:002020-04-07T13:51:12.717+01:00Beetroot FalafelsLundulph has decided to reduce the amount of meat he eats and to replace the proteins, he's eating pulses like nobody's business. Today we decided to try out one of the cards I picked up some time ago from Waitrose.
Ingredients
1 tbsp grapeseed oil + extra for brushing
1 onion
2 cloves of garlic
2 tsp ground cumin
250 g cooked whole beetroots
400 g can of chickpeas
125 g breadcrumbs
1 large Unknownnoreply@blogger.com0