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10 Things You Can Make From One Dough Recipe

Cooking is really just a variation of the same things, Beef Stew and Curry are two completely different things but can be prepared using the same concept. A english muffin is pretty well a touton (fried bread dough in Newfoundland), only the english muffin is fried halfway in the pan, not squished and then finished off in the oven. Yes there are tons of different doughs you can use for each different type of bread you make but I’m just saying for ease you don’t have too. You can just use one recipe and turn it into different things while simultaneously impressing the pants off your friends and family.

I’ll do a whole video for this one when I get home but for now I can’t do any videos crossing the atlantic and all but I will be back the first week of July so look out and subscribe to my channel so you don’t miss out. Also please take a look at my campaign for a cooking show I’m looking to start and give it a share. Here goes Everything.

Click here for the campaign.

I’ll Start this off by sharing the recipe.

The Dough

Ingredients:

1/4 cup warm water
1 tsp sugar
3 1/4 tsp active dry yeast
1 cup of water
1 cup of milk
1 egg
3/4 tbsp salt
1/4 cup sugar
1/3 cup vegetable oil or melted butter
6 cups flour

Directions:

Mix together 1/4 cup of warm water with 1 tsp sugar and sprinkle with yeast. Let the mixture sit until it starts to ferment (about 5 minutes). Next whisk together 1 cups water with, salt, sugar, 1 egg and oil. Add this to the yeast mixture along with 1 cup of flour and whisk until smooth. Slowly add the rest of the flour while mixing with a wooden spoons or mixer with a dough hook attachment, (Note: When mixing with a wooden spoon stir until the dough starts coming away from the sides of the bowl and a ball starts to form. Switch to your hands and knead the dough while adding the rest of the flour). It’s best to move the dough to a floured surface. The dough is ready when is smooth and elastic. Let it proof in a greased bowl with a damp towel over it for 45-60 minutes (grease the top of the dough once in the bowl so it doesn’t stick to the towel).

Bread buns

 

10. Bread Dough/Dinner Rolls

 

Well Obviously these would make the list, some people would say that life is made for fresh homemade bread or rolls. I included the two in one for this recipe because they are much alike. The rolls are only proofed for 20 minutes after they are rolled out as opposed to the bread where you  punch it down and separate it in to preferred size loaves and let rise for 45 minutes. Bake in the oven at 350 degrees for 35-40 minutes. Once out of the oven brush with butter and let set for 15 minutes, then remove and cool the loaves on wire racks. Oh and you only bake the rolls for 25 minutes because they are smaller.

I’ll leave a link for both of these recipes right here:

 

9. Toutons: A Newfoundland Tradition

We here at home always leave a little dough aside for these little suckers and one is not enough. Just pinch off a piece of dough about the size of a golf ball or however big or small you want, stretch it out until it’s about a quarter inch thick and fry in a pan set to medium heat with a little butter in it. Fry on one side for a few minutes then flip it over squat it down and fry on the other side, they will be golden brown. Serve them up with some molasses or you can make a sandwich out of them like I do, see picture below.

Touton Sandwich

8. English Muffins

Like I was saying before, these are very similar to toutons but a little more sophisticated. First roll out the dough to about 1/4 inch thickness then using a round cutter, cut out the buns and lay them out on a parchment paper lined baking sheet and you let the dough rise for 15-20 minutes. Next fry the little buns in a pan without squatting this time just to brown on each side for a few minutes, then return to the pan and finish them off in the oven for 15 minutes at about 375 degrees. I don’t have a picture of this one but I will have proof next time.

7. Cinnamon Buns

That’s right you can do it even if it may be frowned upon but I have made these many times and they always get eaten, in fact people love them. Just take your dough to a floured surface and roll it out with a rolling pin into a rectangle or as close to a rectangle as you can get. It should be pretty thin like iPad thin haha and brush melted butter all over. Next mix together 1 cup of sugar and 1 1/2 tsp of ground cinnamon and sprinkle all over the buttered dough, leave a little dough clear at the time so you can pinch it together. Start rolling up from the bottom to the top keeping it as tight as possible. You can male the top part of the dough a little damp so it sticks together. Now that it’s all rolled start cutting off your rolls at about 1/2 inch thickness and place on a greased or parchment lined baking sheet and bake in the oven set to 350 degrees for about 15 minutes. Once out of the oven, brush with the following glaze.

1 1/2 cup powdered sugar

1/2 tbsp melted buter

1 tsp vanilla

a splash of milk

whisk all ingredients in a bowl add more milk if necessary for a thinner glaze.

Cinnamon ROlls

6. Pitas

This is simple, Just roll out pieces of dough the size of golf balls as thin as you can get them and fry them in a pan at medium high heat with a little oil until the puff up then flip and let it puff again…Poof Pitas.

5. Calzones

These you make like the pitas but instead of frying them you fill them with stuff, fold them over  and bake them. Watch the video to see how it’s done.

 

4. Dessert Pizza

That’s right, dessert pizza. Roll or stretch out the dough to fit the size of a pizza pan about 1/4 inch in thickness. punch some air holes all around the dough with a fork so it doesn’t bubble up and put the plain dough in the oven for 5 minutes. Take it out an top it off with your favourite pie filling, I use blueberry and make a crumble to go on top.

1 cup flour

3/4 cups brown sugar

1/4 cup rolled oats

1/4 cup butter, soften

mix all together until it looks like coarse crumbs and sprinkle all over the pie filling than bake at 400 degrees until the crumble browns. serve it up with some ice-cream or the glaze for cinnamon buns or you know, both.

3. Pretzel Things

Basically anything pretzel related. Just roll some dough under your hands until you have long 1/2 inch sticks and fold them into a pretzel shape. Bake for about 15 minutes on 400 degrees then butter and salt them with coarse sea salt. You can cut them up into one inch bites and follow the same concept. You could even make the sticks thinner and wrap them around a hot dog to make pretzel dogs. I will show you how to do all these things in the first week of July when I make the video for this blog post.

 

2. Doughnuts

You can make yeast doughnuts with this dough recipe just after initial proofing, all these items on the list require initial proofing. Roll out the dough to 1/4 inch thickness and cut out the doughnuts with a doughnut cutter or you can use a tin can and an apple corer to piping tip to cut them out. Fry them in a deep fryer set to 350 degrees until browned on each side. once fried, let them drain and toss in the cinnamon sugar mixture or drizzle with the glaze.

Doughnuts

1. Bagels

I’m sure I could come up with more but these are the 10 recipes I have made from the same dough. Here is one of my favourites to make, the bagel. I do this the non traditional way. It’s the same way as I cut the doughnuts but typically you would roll them out similar to a pretzel except not as long and a little thicker probably about 1/2 inch. Then you just make them into the bagel shape and boil them in a large pot of water with 2 litres of water and 1/4 cup of honey for 60 seconds on each side. Transfer the bagels to a baking sheet and bake for another 20-25 minutes at 350 degrees and enjoy.

Bagels

There you go the ten things in no particular order that I have made from one dough, just remember to proof the dough initially for 1 hour before doing any of these. If you have any questions feel free to leave a comment or you can message me through my Facebook page. I will leave a link below along with my other social media stuff. This is not the traditional recipes for all these things, it’s just a way to simplify your cooking. Just remember one recipe and a few techniques and you can bake like a pro in no time. I hope you take the time to give this a share and I also hope this will help convince some of you to check out my campaign and channel to bring me closer to my goals. thank you and I hope you had a fantastic weekend. Signing off from the Atlantic Ocean.

Take Care,

Adam

Click on the link to get a copy of my digital cookbook it’s $5 and will help me to make my cooking show a reality. It has links to videos and help when you need it.

http://payhip.com/b/GSJx

Thank you,
Adam

Find Me On:

YouTube: www.youtube.com/adamdurnford
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Facebook:https://www.facebook.com/bringhometheflavour
Tumblr: http://adurnford.tumblr.com/

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Homemade Fish & Chips, Will it Change My Life?

There’s a lot going on in my life at the moment, I’m gonna be a Dad, working a new job cooking and trying to get situated finically. So now I’m doing this for my little kid. He’s not even out this world yet and I already want to fight for him haha. I will push through and people will start subscribing to my cooking channel. Oh and watch my videos like the one I’m here to talk about today. Homemade Fish & Chips, the more people that watch the better a shot I will have at this changing my life.

Fish & Chips is a staple in Newfoundland and everyone makes it there own way. My recipe is easy and tastes awesome but if you don’t believe me try it for yourself. Then of course you have to like it and share it because that’s the only way that Fish & Chips will change my life. The thing about this recipe is that I have tweaked it so it stays crispy for a long time because typically on a boat it’s buffet style and no-one wants to come in for food and eat a soggy piece of fried fish. Here goes everything.

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Ingredients

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1 1/4 cups flour
1/4 cup baking powder
4-6 fish fillets
1/8 tsp garlic powder
1/2 tsp ground pepper
2 tsp salt
1 cup water
1 cup milk
4-5 large potatoes (russets)
and flour for dredging

Directions

Step 1: Wash & Cut Potatoes

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Wash potatoes thoroughly and cut fries on a cutting board or if you’re fortunate enough use a fry cutter and soak them in a big bowl of water so the don’t turn on you. Heat a deep fryer to 180 degrees (350), once heated strain the fries in a colander and pat dry with some paper towel. Don’t put wet fries in deep fryer cause that equals danger.

Step 2: Blanch Fries

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Cook the fries for about 7 minutes. You can test them to see if they’re done by pinching, if they pinch rather easy you are good to go. Lay them in a bowl lined with paper towel and set aside. This Process is called blanching, you finish cooking them once the fish is done.

Step 3: Whisk Dry Ingredients

 

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In a medium mixing bowl whisk together the flour, baking powder, salt, garlic and pepper.

Step 4: Pour in Liquids

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Pour the water and milk into the bowl then whisk until a thin batter is formed. You can test this by dipping your finger in, if it sticks as a thin layer you’re good.

Step 5: Fry the Fish

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Take out the basket of the deep fryer and lay it in a pan along side. Dip the fish fillets in the flour then in the batter and let the excess batter drain off. Lay it gently in the deep fryer that is already heated to 180 degrees.

Step 7: Cook on Both Sides

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Let the fish brown on one side. Takes about 3-4 minutes, then flip to over and brown on the other side for the same amount of time. repeat the process with one piece at a time. lay the cooked fish on its end in the basket you took out so any access grease can come out.

Step 7: Finish the Fries and Enjoy

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Now finish off the fries by cooking them for another 5 minutes or until crispy and golden. We serve it up with some dressing and gravy here which I will show you how to make in the near future so please subscribe so you don’t miss out.

www.youtube.com/adamdurnford

So will this recipe change my life? Maybe but if I never made it I would never have known. I have had quite a few failures and that’s ok you just have to keep trying especially if you are passionate about it. Don’t get me wrong, I get bummed when there’s a video I’m excited to post only to see that no-one is interested but I will get over it and move on while still promoting the videos with lesser views. I just love everything about doing this. I love seeing people enjoying my recipes, the shooting of the videos and the editing as well. You gotta find your happy place and focus hard on it and one day who knows maybe one of these recipes will change my life.

Click on the link to get a copy of my digital cookbook it’s $5 and will help me to make my cooking show a reality. It has links to videos and help when you need it.

http://payhip.com/b/GSJx

Thank you,
Adam

Find Me On:
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Facebook: https://www.facebook.com/Adamdurnfordcom
Tumblr: http://adurnford.tumblr.com/

Pushing Forward

So the latest video for my cooking channel on YouTube is not performing well with views, only 14 after 2 days and the loss of 2 subscribers, this may not seem like much but when you only have them in the 130’s it stings a little. One thing is for sure that will not make me give up just yet and niether should you.

No matter what is you want to do in life even if it seems completely ridiculous to the people around you, never back down. I for instance want to be a cooking show host, actor and cookbook author and I will get there even if it seems crazy to me some days . It takes a lot of work and things will not always run smoothly but preservence is key. Yes sometimes you will get frustrated but guess what? You make the rules as you go. Pick yourself up and move forward one slow step at a time.

I remember when I first started this cooking channel it was called “So you think you can’t cook” and the first video was for my Banana Bread Recipe. It was shot on my phone, compared to now it’s kinda funny looking back but I keep it there as a reminder of how far the channel has progressed, it keeps me motivated to do more.

here is the link so you can see:

The next video was a Baked Chicken Alfredo which was also shot on my phone and it’s still one of my most popular recipes to date.

Afterwards I moved on to a digital camera, the video quality was still bad but at least it could hook up to a tripod. These videos still get some residual views, nothing spectacular. Later I scraped together the money and used a credit card to purchase a actual video camera, a Sony Handycam and the quality of videos was much better. Such a happy day for me.  Overtime with lots of practice the editing got easier and I had fun adding music and all that.

Here is a video from a couple weeks ago, this is my Making Cheeseburger Egg Rolls:

Cheeseburger Egg Rolls

The name of the channel has also changed to “Bring Home the Flavour” and has a fancy new logo.

IMG_1321

It’s been a long road so far but it’s not over yet and like I said before just because the latest video didn’t perform well doesn’t mean it’s over. Keep pushing forward.

 

Here goes everything,

 

Adam

Here Goes Everything

The economic downturn in Newfoundland is a scary thing, no one feels that it’s going to get back on track anytime soon. I refuse to let that define my financial future. Giving up is not an option in my mind, I’m going to push forward and keep posting my cooking videos to my YouTube channel and keep improving on the quality until people start paying attention by subscribing, sharing and actually watching.

Check out my channel and subscribe by clicking the link.

www.youtube.com/adamdurnford

Creating a following on YouTube is a struggle for sure but it’s no impossible so I will keep focusing on that. 500 hours of video are uploaded to the site every minute, you can see how it could be hard to get out there even if you pay a little money to boost the video. My last video got a mere 51 views in the past 5 days and that’s with practically begging people to watch it. This will not deter me though, I feel my love for cooking will show through and people will subscribe more over time it just needs to speed up a little.

Temptation to make ridiculous videos is very high, you see crazy stupid videos getting millions of views all the time and I’m like yeah I can make crazy stupid cooking videos but I take a step back because that’s not what I want to be known for as much as I do love comedy. This channel is all about sharing simple recipes that have great flavour with the world and I would like it to be something that could transition to television someday.

Using other forms of social media is tough to promote videos, I know a lot of people on my friends list on Facebook still use hotmail, so they don’t get access to subscribe or even really understand YouTube. Another issue is that the news feed is so saturated with content that the chances of the videos being seen is decreased substantially. So it becomes a balancing act posting enough to get a few views while trying to avoid spamming. It hurts a lot that the videos won’t auto play from YouTube, you have to sometimes post directly to Facebook with a link to the YouTube video and hope that people click on the link, which rarely happens.

i will keep filming, editing and cooking, doing what I love bringing my favourite recipes to the world. I will take control of my future, the fans are out there. There are a handful of people out there who believe in me which speaks volumes and I appreciate everything they do to help. Creating and cooking it’s what I have to do to provide for my family and I will take to the next level one way or another. If you are passionate about something, never give up.

Here goes Everything,

Adam

Here is the Video that got all those 51 views in 5 days