Author: Scott

How to Make Flatbreads

Flat Bread

125g Plain flour
125g Bread flour
90g yogurt
85g warm water
7g dry yeast
5g  salt
5g sugar
1tbs olive oil

INSTRUCTIONS

Disolve sugar and yeast in the warm water set aside till the yeast starts to sponge.  You are looking for a thick layer of foam on in the water to show that the yeast is alive.

In a large bowl mix the flour and salt.

Once the yeast is alive. Add the yogurt and  yeast mixture to the flour. Mix the ingredients by hand using a circular motion starting in the middle of the bowl. With every circular motion moving flour from the outside into the wet mix so you get a shaggy dough.

on a lighly floured surface knead into an elastic dough for a couple of minutes  and shape into a ball

Put the dough in an oil greased bowl and put about 1 tablespoon oil on the dough

Cover with a clean kitchen towel and let the dough rise for 1 hour. Sprinkle the ball of dough and a cutting board with flour. Take the dough out of the bowl and form it into a it into a log

Divide the doigh into 75g portions.  Roll the portions into balls and let the dough balls rest for 10 minutes covered by a clean kitchen towel

Take a dough ball and press down. Roll into a circle with a rolling pin about 5 inches wide. Let it rest on a cutting board for 2 minutes and repeat for the other flatbreads

Pre-heat a skillet or griddle until hot. When the skillet is hot add bazlama flatbread dough circle in the pan (no oil or butter required)

Turn the flatbread after 30 seconds and heat the other side also for 30 seconds. Turn again and slowly you will see the dough rise like a balloon

Do not press down just turn the flatbread when it is brown so the other side can brown as well. Take out of the pan and set aside

Bake the remaining flatbreads at described above

How to Make Gyozas (From Scratch)

Gyoza from Scratch

Wrappers

240g plain Flour
½ teaspoon sea salt
125ml freshly boiled water
Cornstarch (for dusting)

INSTRUCTIONS

Put the flour into a medium bowl. Add salt to just-boiled water and stir with chopsticks until completely dissolved.

Add the just-boiled water into the flour little by little, stirring with chopsticks in a circular motion till a dough ball forms around the chopsticks.  If the flour is still separated, add 1/2 Tbsp. water at a time till you can form the the shaggy dough  into a ball.

Transfer the dough to the work surface and knead the dough for 10 minutes.

After 10 minutes, Cut the dough in half. Shape each half into a long log, Wrap each log with plastic wrap. Let it sit for at minimum of 30 minutes in the fridge.

Unwrap the dough. Sprinkle a corn flour on the work surface and cut each log in half.  Cover the portion you are not using.

Using a lightly floured rolling pin, roll the dough out as thin as possible.  You want it to be almost translucent.  Trick here is to keep the surface lightly floured.  Once you have it rolled out  press down the 3-inch (8 cm) cookie cutter and remove excess dough.  If the dough rolls back, leave it for a few seconds, and cut out. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.

Sprinkle each wrapper with corn flour and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.

Filling:

500g minced/ground pork
4 spring onion/scallion finely chopped
1 clove garlic (minced) (I used powdered in the video)
2 thumb of ginger (fresh, grated)
50ml oyster sauce
50ml soy sauce
2tbs of cold water

Dipping Sauce:

1 Tbsp yuzu
1 Tbsp soy sauce

Combine the all the ingredients except the water for the dumplings in a bowl

Mix well.  Then add the water in one table spoon at a time incorporating it after each tablespoon

Fill Your Gyoza

Take a wrapper and place it in the palm of your hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.

Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!). Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make 3-4 pleats.

Continue with the left side of the gyoza. Start making a pleat from the center to the left.

Cook Gyoza

Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).

Cook until the bottom of the gyoza turns golden brown, about 3 minutes.

Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. And recrisp the bottoms of the gyoza

Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.

How to Make Flour Tortillas

Tortilla

420g plain flour
1 teaspoon salt
125g lard, or fat of choice
250ml hot water

INSTRUCTIONS

In a large mixing bowl add the flour and salt. Whisk together to combine.

Boil the water in a kettle then let rest till just a steam.

Measure the water into a heat safe jug and add the lard and stir, allow the lard to completely melt.

Pour the melted lard and water into the mixing bowl with the flour mixture.

Knead the dough by hand on a lightly floured surface for 10-15 minutes. Once the dough is no longer sticky and you have no dough sticking to your hands, the dough has a smooth appearance, then it’s ready.

Divide the dough into 25g mounds for taco sized tortillas  Roll and pinch each portion of dough to form a small ball. Place the dough portions on a lightly floured tray and  cover with cling film and let rest for a minimum of 30 minutes.

Lightly sprinkle flour on a clean counter top and lightly sprinkle a rolling pin.

Using your fingers, gently flatten out one tortilla, then roll into a round disc. The tortilla should be rolled thin and be slightly transparent.

If there is resistance or its shrinking , let the dough rest for another 30 minutes to get more chill.

Roll out all the balls of dough, lightly flour each disc and stack.

Once they are all rolled out heat a skillet.

Place the tortilla on the hot skillet, allow to cook for about 60 seconds, you will notice bubbles forming, don’t press them down. After 60 seconds, take a peek at the bottom to check the colour of the tortilla, brown spots should have formed, i

Flip the tortilla and continue to cook the other side for another 30-45 seconds, bubbles will still form and brown spots will appear.

Remove the tortilla from the skillet and place on a plate  on a clean towel. Cover with the bowl after each tortilla is cooked to help retain heat

Continue this process until all tortillas are cooked.

Tortillas are best served warm. But you can freeze once they are cooled and then reheat when you need the,

How to Make (English) Muffins

Homemade (English) Muffins

300 ml milk (warm like a bath)
7g dried yeast
30g white caster sugar
50g Butter (melted)
425g plain flour
20g polenta or semolina

Warm the milk in the microwave till its about body temp or the tea of a warm bath.

Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.

In a large bowl mix the flour and salt. Then mix in the yeast mixture and melted butter to make a soft dough.

Knead to bring the dough together (about 3 minutes)\

Transfer to a buttered bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.

Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.

Lightly sprinkle a tray with polenta or semolina . Transfer the muffins to the tray and sprinkle over a little more semolina or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.

When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.

Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.

Easy Home Made Kimchi

It’s safe to say that I love kimchi. If I see something with kimchi on a menu I’m drawn to it. I always have a jar of it in the fridge. So its a pretty natural thing for me to make. ⁠

Like with a lot of things new to me… I thought that it was going to be difficult.  After scouring Pinterest for inspiration.  I found a couple of recipes that I patchworked together to come up with this version.

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The Art Of Blending In When Travelling.

I’ve always been told that the best way to travel is to experience places like a local.   Now the best way to achieve that is blend in.  The benefits of blending in and acting a bit less like a tourist and more like a local never be underestimated.

Blending in can afford you a more intimate look at the local culture, one that may not be granted to outsiders.  If you look and act like a tourist then you will be treated like one. If you want to walk the walk, it’s going to have to be their walk. And don’t assume that your custom is their custom.

More important than that is safety. Most criminals can spot tourists from dress, mannerisms, and the way they act a mile off.  Blending in will not make you completely impervious from pickpockets and scam artists,  but it can help protect you.   That said, you will still need to keep your whits about you even if you blend in. 

Blending In, Local, Stay Like A Local, Travel Tips, World Travel

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Hotel Ottila – The perfect hotel for your stay in Copenhagen.

Are you hunting for the perfect hotel for your weekend in Copenhagen?
A hotel that has style, without being achingly hip?
A luxe hotel that won’t break the bank?
A hotel that’s super convenient to most everything you would like to see in the City, without being in a cramped date hotel?
A hotel that has a unique history and new lease on life?

If you answered yes to any of those questions… I have found the perfect hotel in Copenhagen that fits that bill. Say Hello to Hotel Otilla.  Hotel Otilla is part of the Brochner Hotels collection of Luxury hotels in Denmark.  They have several hotels in Copenhagen, I would assume that my experience will be similar at most of their locations.

copenhagen, Denmark, Design Hotels, Hotels, Luxury Hotel

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Sea Containers – Seafood by the Seaside errr Thames Side

Eating all the seafood at Sea Containers Restaurant seems like the right thing to do… no?

I’ve always loved the rooftop bar (The 12th Knot) at Sea Containers  , I don’t know why I’ve never ventured to the Thames level restaurant before. Maybe because I think that it’s attached to zhuzhy hotel, where I thought the food would be style over substance.

Design Hotels, Hotels, London, london hotel, seafood

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Mama Shelter – The perfect hotel for your weekend in East London.

Are you hunting for the perfect hotel for a weekend in London? 
A design-led does not feel like it’s a flat pack hotel? 
A hotel that won’t break the bank? 
A hotel that’s very close to the east end of London?
A hotel that has a brilliant food and beverage offering? 
A hotel that makes you feel like a pop-star in training?

If you answered yes to any of those questions… I have found the perfect hotel in London that fits that bill. Say hello to Mama Shelter London.  Mama Shelter is a collection of lively, unique and quirky places to rest your head, fill your bellies and wet your whistels around the globe (Think Los Angeles, Paris, Rio, Prague and Now London to name a few) 
The group  already boasts 1813 rooms, 13 restaurants and 1170 employees in 12 cities and 7 countries.

Design Hotels, Hotels, London, london hotel, Luxury Hotel

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