Hasselback Potatoes

 

 

Hasselback Potatoes are not a type of potato, but a Swedish potato dish which got its name from the restaurant, Hasselbacken in Stockholm where they were first served in the 1940s.  They are also known as Accordian Potato because of the way they are cut which resemble a fan or accordion with the bottom still attached when roasted.  Once roasted, the potato crisp up on the outside but tender and creamy on the inside.

Ingredients:

6 medium-sized Desiree potatoes (about 130g each), scrub and leave skin intact
30g butter, melted
2 tbsp olive oil
1 sprig rosemary
2 cloves garlic, halved
4 cloves garlic, sliced
sage,
sea salt
pepper
1 tbsp melted butter
breadcrumbs

• Preheat oven to 220 deg C.  Line a baking tray with foil.
• Cut a thin slice off one long side of each potato to give a flat surface so that potatoes will not move around.
• Place a potato, cut-side down, on the chopping board with two chopsticks on either side.  Using a sharp knife, make thin, evenly-spaced cuts of about 5mm apart.  Repeat with the rest of the potatoes.
• In a small saucepan, combine butter, olive oil and garlic halves.  Cook under low heat for about 2 minutes.  Remove the garlic oil/butter mixture from heat.  
• Rub garlic oil over potatoes to coat evenly.  Insert sage and garlic alternately into the cuts. Arrange potatoes on the prepared tray and place into the preheated oven.  Bake for 15 minutes.
• Bake for about 1 hour (or until potatoes are soft), basting every 20 minutes with the oil/butter mixture.
• When the potatoes are almost done, brush melted butter all over the potatoes.  Sprinkle sea salt, pepper and breadcrumbs over the potatoes.
• Bake for another 15 - 20 minutes until golden brown and crisp.
• Serve immediately.

Note:   Choose potatoes with firm flesh that holds its shape well and choose those with oblong shape.

100% Wholemeal Bread

Adapted from Carol's  湯種100%全麥吐司


Ingredients:

(A) Tang Zhong Dough (mix together and chill overnight in the fridge)
50ml scalded milk
50g wholemeal bread flour

(B) Main Dough
100g Tang Zhong
255g wholemeal bread flour
1 egg (50g)
1 tsp instant yeast
1/2 tsp salt
30g honey
90g cold milk

30g butter

• In a mixer fitted with a dough hook, combine all ingredients (B) together.  Then add in (A), knead until well combined.  Gradually add in butter and continue to knead until dough is smooth and elastic. 
• Place dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until at least doubled in volume.
• Once the dough has doubled in size, punch it down and divide into two equal portions.  Shape into balls.  Cover and rest for 20 minutes. 
• Flatten the dough into rectangular shape and roll them up like swiss rolls.
• Place the two rolls  into a greased loaf pan; cover and let it proof again until almost doubled or 90%.
• Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
• Remove the bread from the pan immediately and brush the top with melted butter if you wish.

Pandan Kuih Bingka Beras

Recipe from Annielicious Food with slight changes

Ingredients:

153g rice flour
42g mung bean flour
12g tapioca flour
500ml coconut milk
500ml water
140g caster sugar
pinch of salt
2 drops of pandan paste

• Grease and line a 7" square pan.  Preheat oven to 220 deg C.
• Mix all ingredients together and stir until sugar dissolves.  Strain mixture into a saucepan.
• Place the saucepan under low heat.  Stir continuously until mixture begins to thickened.
• Pour mixture into the prepared pan and bake for 40 minutes or until cooked.  Then place the kuih bengka under the grill for 5 minutes or until the top of the kuih turns dark brown.
• Cool the kuih completely before cutting.