Thursday, January 22, 2015

Iceland - Bolludagur Buns

A sweet blog food is long overdue so this week I made these cream filled buns from Iceland.

Apparently Bolludagur translates as Bun Day and is a day just before Lent where playful beatings and the eating of cream buns in enjoyed. Sounds like a great holiday. :D


1 cup water
1/2 cup butter
1/2 teaspoon salt
1/4 cup sugar
1 cup flour
3 large eggs
1 cup whipping cream
2 tablespoons vanilla sugar
1/4 cup jam
200g chocolate

This makes 20 buns so I halved the recipe.

In a pan warm the water, sugar, salt and butter. Poke and stir around until the butter is melted and it's all combined.

 Add the flour. This is so close to being an action picture, hah.

 Add the eggs and stir quickly until the mixture is a pudding like consistency.

 Place dollops of it onto oiled oven trays and bake at 190C for 30 minutes. I only baked mine for 20 minutes because they were starting to burn so maybe a bit cooler is better.

 When the buns are cooled add jam and whipped cream.

 Melt the chocolate and spread over the top of the buns to finish.

The buns were great and we all enjoyed them. They're almost identical to choux buns. It was nice to make a blog food that the kids were interested in eating for a change. I am slightly disappointed that I didn't hold out on the chance of finding smoked reindeer meat to use for the Icelandic entry for my blog. Ah well :)

Tuesday, January 13, 2015

Mongolia - Mongolian Beef

Yet again a terrible series of events tried to work against the Mongolian entry for this blog. I researched a food for Mongolia last week. Admittedly I was in a rush because I was looking up a recipe right when I was doing an online grocery shop and had a time limit to keep the delivery slot I wanted.

Followed by a busy week where I didn't even look at the recipe to check I had everything I needed.

This morning I set off for work (my first day) and I wouldn't be home until 5.30pm. JD was going to get the food started for me and take some pictures. My bus was late on the way back and I didn't get in until the food was done and almost ready to serve. JD had done a great job of making the food and a not so great job of taking pictures. He did take some though and I've very grateful!!

I looked at the recipe open on my Kobo on the kitchen counter and my eyes zoomed in on the words:

"Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish."


So I had a horrible dilemma. Either offend the whole of Mongolia by using an American dish to represent their (I imagine) delicious cuisine and possibly starting a war OR make JD feel slightly unappreciated by not using the food/pictures he had so kindly made/taken for me.

Sorry Mongolia!


1 lb steak
¼ cup cornflour
2 teaspoons vegetable oil
½ teaspoon ginger
1 tablespoon garlic 

 ½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 spring onions

 1 medium onion 

 Toss the sliced steak in the cornflour and let it sit for 10 minutes. Saute the steak in the oil and then remove from the pan. Chop the onion, ginger, garlic and spring onions then saute them in the pan. Add the beef again.

 Add the other ingredients to make the sauce and simmer until the sauce thickens a bit.

 Serve with rice.

The result of JD's efforts was some really delicious Chinese food. We really enjoyed it. The garlic and ginger especially added to the sauce's flavour to make it really tasty. Good job JD ^_^

I feel very lucky to have such a great husband who will make my blog food for me because he knows I'll be tired after work  xoxox

Tuesday, January 6, 2015

East Timor - Batar Da'an

East Timor is the east side of the island of Timor plus other small islands. It's name comes from the Indonesian word for East (Timur) so is actually called East East O_o


1 cup fresh or frozen corn
½ cup dried mung beans
1 cup squash (pumpkin or butternut squash)
2 cups water
1 onions
4 cloves garlic

The night before you make this you need to soak the mung beans in cold water then the next day boil them for 15 minutes until almost soft.

 Dice the onion and chop up the garlic. JD kindly chopped the garlic because I hate smelling of it.

 Chop up the squash into small cubes.

 Saute the onion and garlic in some oil until soft.

 Now add the water, sweetcorn, mung beans and squash.

 Simmer for about 15 minutes until the water has disappeared and the dish is thickened a bit. Season with salt and pepper.

It was delicious. Neither of the kids tried it but JD and I really enjoyed it. We commented while we were making it how there are no spices used to flavour it and we were worried it would be really plain. It was really flavourful though with a lovely taste that must have been the mung beans. I feel ashamed that I eyed the mung beans suspiciously as they soaked, more than once! East Timor must be full of geniuses perfectly combining foods to maximise taste without the use of spices. Using butternut squash is a bit of a cheat though as it makes everything delicious. Nevertheless, well done East Timor :D
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