The storm is over and we didn't get the 2 foot of snow we were expecting. It snowed about 6 inches and we got some freezing rain on top of the snow and a bit more snow on top of that. It drifted in some places and my husband said the snow was heavy to plow.
Like my title said, I've been in the kitchen more than usual lately. I made a blueberry pie last week and I added some lemon zest and lemon juice to boost the flavor. It didn't last too long. I needed to use the leftover pie dough I had in the fridge from when I made some empenadas, they are a sort of small meat pies that you can hold in the hand.
With the leftover dough, I made these little sweet treats. I spread butter on the dough and sprinkles brown sugar and roll and then cut into thin slices. My mom used to make these.
On Saturday, I wanted to try my new compact deep fryer so I made some onion rings. They were so good.
That's what was left because I only thought of taking a picture after they were almost gone. I'm trying to fatten myself up. I think it's working. lol...
Today, since I was well rested from doing nothing on Sunday, I made some veggie samosas but I remembered to take photos this time. It would have been helpful to have someone take the photos for me since I had flour on my hand. I had to wash my hands for each photo I took.
First I prepared my son in law's dough recipe and I placed it in a bag to rest for a few hours. While the dough was resting I prepared the veggie filling.
I like it spicy but I didn't add as much cayenne pepper as I would like because I have to share it with my husband and son who don't like it as hot as I do. My filling is moist enough to make it into little balls with my small cookie scoop. I still have lots of filling left so I'll have to make more dough.
NOT A PROBLEM...
I rolled out the dough until thin like Bill, my son in law, showed me to do, with my pasta roller. It works great and is much faster than rolling the dough with a rolling pin.
This is actually fun to do.
I first make a small ball and flatten it, put a wee bit of flour so it won't stick to the rollers and pass it through the pasta roller. I start with a thicker sheet of dough and change to a thinner setting and pass the sheet of dough through several times until it's thin enough. In this picture, it's set on the thicker setting.
I cut it in strips and brush lightly with water to seal the edges and place a spoonful of the veggie filling on the bottom and fold it in triangles.
I cut it in strips and placed a spoonful of filling on the dough and fold it in a triangle, making sure the edges are sealed so there is no leakage into the oil.
When I have all my samosas filled and sealed, I deep fry them to a golden brown.
As you can see, I'm still not an expert at folding these triangles like my daughter Jackie is but they are so yummy anyway. I'll get better at making them once I've gotten more experienced.
I didn't make the dipping sauce so my husband dipped them in antipasto, lol. I didn't have all the ingredients to make the coriander mint chutney sauce but I will next time. I didn't want to go out in all that snow today just for a few ingredients. So that's what I've been up to.
I hope that you all weathered the storm well. We are used to lots of snow in this part of the country.
Thanks for stopping by and leaving a comment. Comments are what keeps us blogging.
Hugs, Julia
Like my title said, I've been in the kitchen more than usual lately. I made a blueberry pie last week and I added some lemon zest and lemon juice to boost the flavor. It didn't last too long. I needed to use the leftover pie dough I had in the fridge from when I made some empenadas, they are a sort of small meat pies that you can hold in the hand.
With the leftover dough, I made these little sweet treats. I spread butter on the dough and sprinkles brown sugar and roll and then cut into thin slices. My mom used to make these.
On Saturday, I wanted to try my new compact deep fryer so I made some onion rings. They were so good.
Today, since I was well rested from doing nothing on Sunday, I made some veggie samosas but I remembered to take photos this time. It would have been helpful to have someone take the photos for me since I had flour on my hand. I had to wash my hands for each photo I took.
First I prepared my son in law's dough recipe and I placed it in a bag to rest for a few hours. While the dough was resting I prepared the veggie filling.
I like it spicy but I didn't add as much cayenne pepper as I would like because I have to share it with my husband and son who don't like it as hot as I do. My filling is moist enough to make it into little balls with my small cookie scoop. I still have lots of filling left so I'll have to make more dough.
NOT A PROBLEM...
I rolled out the dough until thin like Bill, my son in law, showed me to do, with my pasta roller. It works great and is much faster than rolling the dough with a rolling pin.
This is actually fun to do.
I first make a small ball and flatten it, put a wee bit of flour so it won't stick to the rollers and pass it through the pasta roller. I start with a thicker sheet of dough and change to a thinner setting and pass the sheet of dough through several times until it's thin enough. In this picture, it's set on the thicker setting.
I cut it in strips and placed a spoonful of filling on the dough and fold it in a triangle, making sure the edges are sealed so there is no leakage into the oil.
When I have all my samosas filled and sealed, I deep fry them to a golden brown.
As you can see, I'm still not an expert at folding these triangles like my daughter Jackie is but they are so yummy anyway. I'll get better at making them once I've gotten more experienced.
I didn't make the dipping sauce so my husband dipped them in antipasto, lol. I didn't have all the ingredients to make the coriander mint chutney sauce but I will next time. I didn't want to go out in all that snow today just for a few ingredients. So that's what I've been up to.
I hope that you all weathered the storm well. We are used to lots of snow in this part of the country.
Thanks for stopping by and leaving a comment. Comments are what keeps us blogging.
Hugs, Julia
