Apricot Yoghurt Slice


(Dvd)
Ingredients :

BASE:
1/4 cup coconut, dessicated
125 gm Granita biscuits
60 gm butter
FILLING:
125 gm dried apricots
1/2 cup boiling water
400 ml yoghurt, natural
3 tbl honey
2 x eggs
2 tbl brandy

Method :

* Base:
Place coconut in a heavy pan and stir over a moderate heat until coconut is light golden brown, remove from pan immediately.
* In bowl combine finely-crushed biscuits, toasted coconut and melted butter, mix well.
* Line 20cm X 30cm lamington tin with aluminium foil. Press crumb mixture evenly over base of tin, refrigerate while preparing filling.
* Filling:
Cover apricots with boiling water, stand 30 minutes, put apricots and liquid in blender, blend until smooth. Add yoghurt, honey, eggs and brandy, blend until smooth.
* Spread yoghurt mixture over base, bake in moderate oven 30-35 minutes or until set. Cool, then refrigerate several hours before serving. Sprinkle top with a little extra toasted coconut.
* Great with afternoon tea. You can substitute other dried fruits for apricots.

All Day Apple Butter

(Movie)

Ingredients :

apples, enough to fill a crockpot heaping
full
4 cup sugar (give or take depending on the apples)
4 tsp cinnamon
1 tsp cloves
1 tsp salt

Method :

* Peel and core apples and pour remaining ingredients over them. Cover and cook on high for about 1 hour. Lower the heat and cook all day until mixture is thick and dark. Mix with a potato masher to make smooth. Put in freezer jars until you're ready to eat it.

Jams Jellies Southwestern Dutch Holland Netherlands European.

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Advocaat (Dutch Eggnog)


(Movie)

Ingredients :

10 x Eggs
1/2 x Level teaspoon salt
275 gm Sugar
4 dl Cognac
1 x 1/2 level teaspoons vanilla essence (extract, I think)

Method :

* Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.
* Also, might I add, that advocaat is nothing like the eggnog here in America...it is thick and creamy-not foamy at all. Boy, is Advocaat delicious!
* (I usually get a bottle of it from the Dutch-America store and skip the above...:)
* This delicious Dutch drink is actually eaten with a spoon!
* One more from FROM HOLLAND WITH LOVE...the Dutch National drink!!((GRIN))

Keys : Alcoholic Holidays Beverages Drinks Dutch Holland Netherlands European Dutch.

Babka

(Movie)
Ingredients :

3 pkt (1/4 oz) active dry yeast (3 Tbsp)
3/4 cup Warm water (110F)
1 tbl Plus 1 cup sugar
About 7 3/4 cups all-purpose flour
1 1/2 cup Milk
1 1/4 cup Unsalted butter or margarine
6 x Eggs
2 x Egg yolks
1 1/2 tsp Salt
2 x Egg whites
Topping:
1/4 cup Sugar
1/2 cup All-purpose flour
1 tsp Ground cinnamon
1/4 cup Unsalted butter or margarine, chilled

Method :

* This desert, a cross between cake and sweet bread, is often baked for Easter. Grease side and bottom of 2 (10 inch) tube pans. Prepare Topping;set aside. In a shallow, medium bowl, dissolve yeast in warm water.
* Add 1 Tbsp sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy. Heat milk and butter or margarine in a small saucepan until melted. Let stand until mixture cools to warm. In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat unil smooth.
* Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divied dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours. Preheat oven to 350 F. Lightly beat 2 egg whites in a small bosl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserte in centre comes out clean. Cool cakes in pans 3 to 4 minutes on racks. Turn out of pans; cool completely on racks. Frost with Powdered Sugar Icing if desired.
* Makes two (10 inch)
* cakes. Topping: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs. Powdered Sugar Icing: 2 egg whites 1 1/2 cups sifted powdered sugar 1/2 tsp lemon juice In a medium bowl, beat egg whites until frothy. Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy. Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.
* Makes abou 1 1/4 cup icing.

Cakes Polish Poland European

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Apple Filling for Pierogies

(Movie)
Ingredients :

6 x Apples
1/2 cup Sugar
1/4 tsp Cinnamon

Method :

* Peel and core apples. Put through coarse blade of grinder. Mix with sugar and cinnamon. Fill pierogi. Cover the cooked pierogi with thick sour cream, buttered bread crumbs sugar and cinnamon. Bake in oven at 350F for 15 minutes.
* (No servings amount given. The 1 stands for 1 batch of filling.) Recipe

Pies Ethnic Polish Poland European

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Abalone Soup


(Movie)

Ingredients :

4 x Dried black mushrooms
1/2 can Abalone, 4-oz
Stock or water
1/4 cup Smoked ham
1/2 cup Lean pork
2 slc Fresh ginger root
1 tbl Cornstarch
1 tbl Soy sauce
1 tbl Sherry
1 tbl Peanut oil
1/4 tsp Salt
1 dsh Pepper
1/4 tsp Salt
1 x Egg

Method :

* 1. Soak dried mushrooms.
* 2. Drain canned abalone, reserving liquid. Combine abalone liquid with enough cold stock or water to make six cups.
* 3. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger root.
* 4. Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes.
* 5. Heat oil. Add salt and ginger and stir-fry a few times. Add pork and stir-fry until it loses pinkness. Remove from pan.
* 6. Meanwhile bring abalone-stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, 10 minutes.
* 7. Add abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes. (Don't overcook abalone; it will toughen.)
* 8. Garnish with a poached egg.
* VARIATION: For the pork, substitute 1/2 cup chicken breast, cooked. Add in step 6 after mushrooms have simmered 8 minutes, and cook only to heat through.

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Bamia (Baked Molded Okra and Beef)


(Movie)

Ingredients :

1 1/2 lb Okra, fresh
4 tbl Butter
1 tbl Butter, softened
1/2 cup Onion, finely chopped
1 lb Hamburger, lean, prefer chuck
1 tsp Garlic, finely chopped
6 tbl Tomato puree, canned
2 cup Beef stock, fresh or canned
1 tsp Salt
Black pepper, freshly ground
Lemon wedges

Method :

* Wash the fresh okra under cold running water, and with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch off the stem at the narrow end of each pod.
* In a heavy 10 to 12 inch skillet, melt 2 table spoons of butter over moderate heat. When the foam subsides, add the okra and, stirring frequently, cook for about 5 minutes until it stops "roping," or producing thin white threads. with a slotted spoon, transfer the okra to paper towels to drain.
* Pour off the fat remaining in the skillet, add 2 more tablespoons of butter and melt it over moderate heat. Drop in the onions and cook for 8 to 10 minutes, or until they are soft and lightly browned. Add the meat, mashing it with the back of the spoon to break up any lumps, and cook until all traces of pink disappear. stir in the garlic, tomato puree, 1 cup of the stock, the salt and a few grindings of pepper. Cook briskly uncovered until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Remove from the heat.
* Preheat the oven to 325 degrees (F). with a pastry brush coat the bottom and sides of a circular baking dish 7 or 8 inches in diameter and about 3 inches deep with the tablespoons of softened butter. spoon half the meat mixture into the casserole, smoothing and spreading it to the edges with a spatula. Arrange the okra over the meat, placing the pieces closely together side by side in a spoke like pattern with the cut ends facing out.
* Spread the remaining meat mixture evenly over the okra, masking it completely, and sprinkle over it the remaining stock.
* Bring to a boil over moderate heat, cover tightly with a lid or foil and bake in the middle of the oven for about 1 hour. (Check the casserole occasionally, and if the top seems dry pour in up to cup more stock, a few tablespoons at a time.) Cook the bamia uncovered for 5 minutes, then unmold it in the following fashion: Run a long, sharp knife around the inside edges of the casserole, place a heated serving plate upside down over the top and, grasping the casserole and plate together firmly, invert them. The bamia should slide out easily. Serve garnished with lemon wedges.

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Almond Fingers


(Movie)

Ingredients :

2 oz butter
1/4 tsp baking powder
1 oz sugar
salt
1 x egg
1/4 lb flour
Almond Icing:
Icing sugar
blanched chopped almonds
1 x egg white
almond essence

Keys : Nuts Australian Australia Aussie Pacific Australian Oz

Method :

* Cream the butter and sugar until pale, add egg yolk.
* Sift together flour, baking powder and salt.
* Add and mix to a firm dough.
* Roll dough out 1/4 inch thick.
* Cut dough into rectangles 3 x 1/2".
* Prepare icing by beating the egg white with the icing sugar until thick.
* Spread the icing evenly on biscuits and sprinkle with the chopped nuts.
* Arrange evenly spaced on a lightly greased baking tray.
* Bake 350 F 10 minutes.

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Almond Coconut Cake


(Movie)

Ingredients :

BASE
10 x macaroons
1/2 cup coconut, dessicated
2 tbl brandy
FILLING
125 gm butter
1/2 cup sugar (caster)
2 x eggs
10 x macaroons
1/4 cup flour, plain

Keys : Cake Nuts Baked Party Bbq Australian Australian Australia Aussie Pacific Oz

Method :

* *Base:
Crush macaroons fine. You should have about 1/2 cup per cake.
* Combine macaroon crumbs, coconut and Amaretto in a bowl, press evenly over base of well greased and lined 20cm round cake tin.
* *Filling:
Separate eggs.
* Crush macaroons fine. You should have about 1/2 cup per cake.
* Cream butter and sugar in a small bowl with electric mixer until light and fluffy.
* Beat in egg yolks gradually, stir in extra macaroons and sifted flour, transfer mixture to a large bowl.
* In a clean bowl, beat egg whites until soft peaks form, fold gently into cake mixture, spread evenly into cake tin, bake in moderate oven for about 30 minutes.
* Stand 10 minutes before turning onto wire rack to cool.
* Serve dusted with sifted icing sugar.
* Macaroons are sweet French biscuits which can be purchased at most supermarkets.

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Worcestershire sauce


(Movie)

Worcestershire sauce is a classic English W├╝rzsauce that the company Lea & Perrins since 28 August 1837 is manufactured in Worcester. Today, generic products under the name of Worcester sauce, but also by other companies.

The original product from England consists of vinegar, molasses, sugar, salt, anchovies, tamarinds extract, onions, garlic, spices and various natural flavors and matures over a number of years in closed containers. The exact composition is a secret. The result is a thin, tiefbrauner and aromatic extracts.

In comparison to the Worcestershire sauce, the legal reasons Worcester sauce sold as a generic products mostly from soy sauce as a base and can also water, mustard, pepper, chili, fruit pulp, and other spices. Often, these products also contain artificial flavourings, preservatives, thickeners and soft taste often heavily from the original.

Worcestershire sauce found in the kitchen versatile use, especially for meat dishes. Also for the preparation of alcoholic Bloody Mary cocktails (next Tabasco sauce) and the Michelada is Worcestershire sauce.

History
The sauce goes to the legend of an Indian recipe, the ex-governor of Bengal, Lord Marcus Sandys, 1835 brought to England. In reality, there has never been a governor or other Kolonialbeamten this name, but the recipe came from a noble woman whose named on the label but against the then decency rules would have.

This recipe he allegedly at the drugstore by John Lea and William Perrins in Worcester prepare. However, the result tasted too sharp, and was rejected as unfit. A barrel of the mixture, Lea and Perrins for himself had made, according to legend, was in a cellar stored. As this after half a year, was content to a spicy sauce matured. Lea and Perrins then began with the production.

As far as the legend on the sauce. The fact that this is a PR invention of the manufacturer, has also indirectly meanwhile, a company spokesman Lea & Perrins admitted, said that it was probably not "God's own truth." The recipe may be of the pharmacists even been conceived. The Worcestershire sauce since 1838 and was produced in the early years, initially as a means to promote digestion advertised.

wikipedia


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