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Cooking -International Recipe Exchange- Come on Take a look!
When I was growing up I had the great pleasure of eating some of the most scrumptious desserts (and real food) one could ever imagine. My dad’s mom (Nana, as we call her) was born in Vienna, Austria, in 1903 and her mom was a seamstress for the nobility there. With her mom’s connections, she obtained recipes from some of the great European chefs and in turn, she passed them on to my Nana. Nana would make cream puffs from scratch with real custard filling and chocolate icing, mondel brot cookies, zucchini bread … and well, just all sorts of things. I am very pleased to say that my Nana is still alive and doing fairly well at 105 (for her 101st birthday she went to Disney World for the first time and actually rode the Haunted Mansion ride!).
At one point in her life, she wrote down many of these recipes in a little book for a charity fundraiser ("Taste a Bit of Europe: Continental Pastries for the American Sweet Tooth"). I rediscovered my photocopy of this book recently and realized that she had noted the nationality of each of the recipes and it started me thinking about a thread for this forum. What if people posted one (or more) of their favorite recipes from their native areas? And… if they were also willing, give a little history about why the dish is important to them, what memories it brings back or what traditions it might hold for that area of the world. This would be a great way to learn about other areas of the world, customs, traditions, food and let people try new foods all at the same time. You could even include a photo of the food, so we know what the final product “should” look like.
Now, I know that the U.S. uses different measurements than the rest of the world, so I have uploaded some cooking conversion tables to help out and here's that link http://www.mediafire.com/?yzyidyz5jiy
To get things started, I have uploaded a copy of my Nana’s cook book http://www.mediafire.com/?ow1mewmntom
If you already are familiar with any of these dishes, please let us know!
Also, if you try one of the recipes posted on this thread, give your feedback or "review"!
Did you like the dish? Was it easy to make? Too hard too make? Were the directions confusing? Was the food too spicy? Was it much better than it sounded? Did you have trouble finding ingredients? Were you familiar with all of the ingredients? Would you make it again? Blah, Blah, Blah...
Here are the recipes in her book:
From Austria:
- Sacher Torte
Rumplatzchen (Rum Cookies)
Schaumtotre (a meringue base to use for ice cream, fruit or melon balls for a low calorie dessert)
Nuss Torte (Nut Cake)
Continental Frosting (Semi-sweet chocolate)
From Belgium:
- Pain D’ Amandes (Almond Cookies)
Bohemian Wafers
Angelique (Delicate Cake Roll)
From Denmark:
- Royal Crowns (Cookies)
Danish Puff
From England:
- English Savouries (Hors D’oeuvres)
London Mushroom Muffins
From France:
- Mayonnaise Canapé Pastry
Gateau Bonbons
Parisian Breakfast Puffs
From Germany:
- Linzer Kranze (Wreath Cookies)
From Holland:
- Apfel Kuchen (Apple Cake)
Kletskoppen (Gossip Heads, lacy cookies)
From Italy:
- Calcioni (Filled Holliday Cookies)
From Ireland:
From Mexico:
From Norway & Sweden:
From Poland:
- Paderewskis (Party Cookies)
Baba Un Rhum (Rum Cake with Whipped Cream, yet her recipe does not tell you how much Jamaican rum or how to make the whip cream!)
Mazurek (Polish Breakfast Cake)
From Portugal:
- Pasteis de Belem (Puff Pastry, mini egg-custard pies)
From Spain:
- Cuernitos (Little Horns also known as Mexican Wedding Cookies)
Castilian Layered Rum Cookies
From Switzerland:
- Schweitzer Shocoladen Torte (Chocolate Cake)
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Re: Cooking -International Recipe Exchange- Come on Take a look!
When I was growing up my father sometimes at a weekend morning made French toasts. In a typical Russian family the principal cooker is a mother, so the time when a father prepares some food becomes memorizable. These French toasts we called as "eggy bread" but only few days ago I've become aware of the widely used name "French toasts". My awareness have originated from tricky cobweb of coincidences: 2003 invasion of Iraq, French opposition to such an invasion, renaming of "French fries" to "Freedom fries" in US opposition to the French opposition and finally the Ice Hockey Championship in Switzerland! So, how these events were tied? There were funny "Power Rankings" (as of May 1) for Ice Hockey teams where the US to French opposition were recalled in terms of the "Freedom fries". Seeking for the meaning I've found that that lovely eggy bread is called as the "French toast".
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by CoffeeCup
When I was growing up my father sometimes [s:24n1bihr]at a[/s:24n1bihr] on the weekend morning made French toast[s:24n1bihr]s[/s:24n1bihr] (it is singular for some odd reason). In a typical Russian family the principal cooker is [s:24n1bihr]a[/s:24n1bihr] the mother, so the time when a father prepares some food becomes [s:24n1bihr]memorizable[/s:24n1bihr] memorable. These French toast[s:24n1bihr]s[/s:24n1bihr] we call[s:24n1bihr]ed as[/s:24n1bihr] "eggy bread"; but, only few days ago I've become aware of the widely used name "French toast[s:24n1bihr]s[/s:24n1bihr]". My awareness [s:24n1bihr]have[/s:24n1bihr] originated from tricky cobweb of coincidences: 2003 invasion of Iraq, French opposition to such an invasion, renaming of "French fries" to "Freedom fries" in US opposition to the French opposition and finally the Ice Hockey Championship in Switzerland! So, how are these events [s:24n1bihr]were[/s:24n1bihr] tied together? There were funny "Power Rankings" (as of May 1) for Ice Hockey teams where the US to French opposition were recalled in terms of the "Freedom fries". Seeking for the meaning I've found that that lovely eggy bread is called as the "French toast".
Yes, I remember well the whole Freedom Fries thing!
I can smell the your French Toast now; however, to get the picture clearer in my mind's eye... please answer a couple of questions for me...
Do you remember or know what type of bread your father use and were they really thick slices or thin?
Did he add spices such as cinnamon or nutmeg to the egg mixture?
And once it was finished, did you top it off with powdered sugar, maple syrup or butter or all three?
p.s. I love the phrase you used.. Quote:
Originally Posted by CoffeeCup
tricky cobweb of coincidences
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by rockzmom
From Poland:
- Paderewskis (Party Cookies)
Baba Un Rhum (Rum Cake with Whipped Cream, yet her recipe does not tell you how much Jamaican rum or how to make the whip cream!)
Mazurek (Polish Breakfast Cake)
never in my life have I tried any of these, what is more, I haven't even heard of Paderewskis, nor Baba Un Rhum.
Mazurek is quite popular, but only made for Easter, I think. Not a tradition in my family, though :)
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by kamka
Quote:
Originally Posted by rockzmom
Baba Un Rhum (Rum Cake with Whipped Cream, yet her recipe does not tell you how much Jamaican rum or how to make the whip cream!)
...never in my life have I tried any of these, what is more, I haven't even heard of Paderewskis, nor
Baba Un Rhum.
It might be what we call "ромовая баба" at our place... If it is, we know it very well. At least in Moscow and StP you can easily find it in a confectioner's shop. It is good. :) I like it.
(hmm, but I actually don't understand what means "Whipped Cream", so it could be another thing)
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Re: Cooking -International Recipe Exchange- Come on Take a look!
hmm, come to think of it, perhaps they meant "Babka", but it's also not served with whipped cream. It is very good though :D also a typical Easter cake.
http://kuchcik.info/images/35_1195146347.jpg
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Re: Cooking -International Recipe Exchange- Come on Take a look!
This is how our Ромовая баба looks like:
In Saint Petersburg:
http://crystal-penza.ru/images/subgroups/big/128.jpg
In Moscow:
http://pahlava.com/media/1/pp_89.jpg
(maybe that white stuff is "whipped cream"?)
The St. Petersburg one tastes much better than the one of Moscow.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Оля says:
Quote:
(maybe that white stuff is "whipped cream"?)
Looks more like icing: глазурь
whipped cream = взбитые сливкиг
To make whipped cream: Beat chilled cream until it forms stiff peaks (if it begins to turn yellow, stop,or you will have butter!) . Stir in sugar to taste, gently. Whipped cream! You can add vanilla or other flavoring, if you like.
http://i39.photobucket.com/albums/e1.../images4-2.jpg
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Nana wrote in the cookbook
Quote:
This recipe was conceived by King Stanislas Lezcynsku of Poland in the 18th Century. When his daughter, Maria married Louis XV, King of France, she introduced her father’s culinary invetntion to the French and named it after her husband’s favorite hero, Ali Baba.
I also found this online
Quote:
Available at any time is one of the most luscious desserts in Paris, baba au rhum, made with rum-soaked sponge cake, or its even richer cousin, un Ali Baba, which also incorporates cream-based rum-and-raisin filling
http://www.frommers.com/destinations...062022435.html
Olya,
That looks more like a white icing. This is more like it. The top and middle are whipped topping or whipped cream.
http://farm1.static.flickr.com/17/20...31687ef783.jpg
And Alex (or other music fans), if you are reading this... did you ever listen or get your hands on this album? My parents had it!!
http://images.amazon.com/images/P/B0...1.LZZZZZZZ.jpg
Whipped Cream is heavenly and here is the the BEST recipe I have EVER found to make it. It is an Amish recipe from the cookbook, Cooking from the Quilt Country, by Marcia Adams:
Whipped Cream Topping
Makes 1 ½ cups or enough to liberally cover 1 pie
The addition of corn syrup to the cream helps to stabilize it and the cream does not go flat, but stays nice and perky for a couple of days, though most pies don’t last that long. Sometimes, cooks complain that their cream doesn’t whip. An older cream (check the date on the container) whips better than newer cream, and the bowl and beater should be well chilled before using.
1 cup very cold heavy whipping cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon light corn syrup
Speak of salt
In a cold mixer bowl, combine all the ingredients and whip until the cream is stiff and forms well-defined peaks. Don’t walk away and leave this while it is beating, though, for the mixture can turn into butter in a matter of seconds.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Looks like we're on the same wavelength, rockzmom! I like the size of your pics, though! I remember Herb Alpert, "The Look of Love," The Girl from Ipanema," etc! But, then, I'm o-l-d!
My mother used to fix piroshki (пирожки), meat or apple or sauerkraut pies, and galoupsie (I cannot find the Russian equivalent: галупцы?? Someone please help! Google images of галупцы are NOT correct!), cabbage rolls stuffed with meat, onions and raisins and simmered in a tomato sauce. She always told me she had to make the recipes up, as her mother didn't teach her to cook (one of the many mysteries of my mother's life....).
rocksmom, with your Southern heritage, you'll enjoy this: My Dad told me that when they first got married (Mom was a war bride from WWII), neither of them could cook. They decided to make Southern fried chicken one night and couldn't believe how long it took to keep flipping the chicken over and over in the frying pan, it just wouldn't finish cooking. Neither of them thought of cutting the bird up into pieces....!
By the time my brother and I came along, Mom was an excellent cook, I couldn't even imagine her not knowing how!
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by Winifred
Google images of галупцы are NOT correct
That's probably because it's spelled голубцы. :)
I love 'em. I had an Armenian friend whose mother used to make us vegetarian golubtsi stuffed with kind of a mushroom and rice pilaf. Очень вкусно! Just don't forget to top them with sour cream.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by Winifred
I remember Herb Alpert, "The Look of Love," The Girl from Ipanema," etc! But, then, I'm o-l-d!
he he...we are probably about the same age. Those are great songs!
Quote:
Originally Posted by Winifred
My mother used to fix...cabbage rolls stuffed with meat, onions and raisins and simmered in a tomato sauce. She always told me she had to make the recipes up, as her mother didn't teach her to cook (one of the many mysteries of my mother's life....).
Nana also made stuffed cabbage rolls just as you described! I never cared for them. :bad: She would make them for my mom though. Nana lives with my dad in Wellington. I have asked him to try and get the recipes for the cream puffs and mondel brot. I will add the stuffed cabbage rolls to the list!
Winifred...your story about the fried chicken reminds me of another one about roasting a turkey where the family used to cut off the tail end of the bird before cooking it. This went on for generations and everyone thought this was how to cook a turkey. Until one day someone said "ah, no, you don't cook it that way." So, they asked the grandmother why she did it that way only to discover that it was because her mom did it that way because she did not have a roasting pan big enough for the large turkey and that was the only way to make it fit! :lol:
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by rockzmom
Do you remember or know what type of bread your father use and were they really thick slices or thin?
Did he add spices such as cinnamon or nutmeg to the egg mixture?
And once it was finished, did you top it off with powdered sugar, maple syrup or butter or all three?
Actually he used any type of bread. The slices thickness was about a half inch. Spices were not added. Once it was finished it was not possible to top it off, because we liked it so much and were not able to wait more, so the French toast immediately disappeared in our stomaches.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Great idea, Rockzmom! I love to bake. I have to say, I never heard of Bohemian Wafers or Angelique before. Couldn't find any pictures either, so if you would happen to have any, I'd love to see them.
I would suggest changing the name of the Dutch apple cake to appelkoek, appelcake of appeltaart however. Apfel Kuchen is German.
I'll be sharing my recipe for waffles shortly. I don't know if it's a typically Belgian recipe but they're very tasty anyway *) .
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by Matroskin Kot
Quote:
Originally Posted by Winifred
Google images of галупцы are NOT correct
That's probably because it's spelled
голубцы. :)
I love 'em. I had an Armenian friend whose mother used to make us vegetarian golubtsi stuffed with kind of a mushroom and rice pilaf. Очень вкусно! Just don't forget to top them with sour cream.
Thank you for the word! My husband and I are vegetarian (I call myself a "tribal" vegetarian, because like tribes of old, I'll eat meat - well, turkey or chicken - on holidays :wink: ), so I'm going to try out the mushroom/pilaf version! Sounds great!
rockzmom wrote:
Quote:
he he...we are probably about the same age. Those are great songs!
Guess we will both have to type fast to stave off arthritis :D :good:
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by devochka
Great idea, Rockzmom! I love to bake. .
Thanks!
Quote:
Originally Posted by devochka
I would suggest changing the name of the Dutch apple cake to appelkoek, appelcake of appeltaart however. Apfel Kuchen is German.
Hmmm, you had me go hunting in the only book my Nana wrote in that I have here in the house. I knew that Nana spoke German (an a few other languages) but it is odd that she listed the name of her cat as "kotik" (cat in Polish, she noted for me).
Anyway, I am just trying to determine if maybe the person who gave the recipe to my Nana's mother would have spoken in German because that was the only language this person knew or is it possible that this person came from a small area of Holland/Netherlands that actually spoke German? Could that be possible, devochka? What do you think???
Quote:
Originally Posted by devochka
I'll be sharing my recipe for waffles shortly. I don't know if it's a typically Belgian recipe but they're very tasty anyway *) .
Can't wait! You will be posting scratch and sniff photos right :wink:
Oh, and Olya... Nana wrote in her book to me that her best friend growing up was.. OLGA!!! :friends:
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There are only two languages spoken in the Netherlands, Dutch and Fries (Fries is only an official language in the province of Friesland). Today, there isn't a part of the Netherlands where German is being spoken. And to my knowlegde there has never been. (I think the construction of those last sentences is way of, but it's understandable, right?)
So I would guess the person who gave the recipe only spoke German or maybe if he/she spoke German with your grandmother, he/she just gave the German name and didn't think of giving the name in its original language.
What are scratch and sniff photos?
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by devochka
Today, there isn't a part of the Netherlands where German is being spoken. And to my knowledge there has never been.
1940-1944?
:(
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by devochka
There are only two languages spoken in the Netherlands, Dutch and Fries (Fries is only an official language in the province of Friesland). Today, there isn't a part of the Netherlands where German is being spoken. And to my knowlegde there has never been. (I think the construction of those last sentences is way of, but it's understandable, right?)
So I would guess the person who gave the recipe only spoke German or maybe if he/she spoke German with your grandmother, he/she just gave the German name and didn't think of giving the name in its original language.
devochka. Thanks, you taught me something today! I had never heard of Fries or Friesland!
Your thoughts about the name of the apple cake are a good possibility. I also found this on Wiki and maybe it might help explain as well. Also remember we are talking about pre 1900 here as Nana was born in 1903.
Quote:
High German
Main article: High German languages
High German is divided into Central German and Upper German. Central German dialects include Ripuarian, Moselle Franconian, Rhine Franconian, Central Hessian, East Hessian, Lower Hessian, Thuringian, Silesian, High Franconian, Lorraine Franconian, Mittelalemannisch, North Upper Saxon, High Prussian, South Markish and Upper Saxon. It is spoken in the southeastern Netherlands, eastern Belgium, Luxembourg, parts of France, and in Germany approximately between the River Main and the southern edge of the Lowlands. Modern Standard German is mostly based on Central German, but it should be noted that the common (but not linguistically correct) German term for modern Standard German is Hochdeutsch, that is, High German
http://en.wikipedia.org/wiki/German_language
Quote:
Originally Posted by devochka
What are scratch and sniff photos?
Ah.. it was sort of a joke since it won't work here on the internet... but a scratch and sniff photo is one that has the smell of whatever it is that you are looking at. They use it a lot here with say, air fresheners so you will know the fragrance of it before you buy it. They do it with other things as well. You use your fingernail to scratch a little patch on the container and then you can sniff it to smell the fragrance. So I was teasing you about sending a photo that we could smell your wonderful waffles!
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by Matroskin Kot
Quote:
Originally Posted by devochka
Today, there isn't a part of the Netherlands where German is being spoken. And to my knowledge there has never been.
1940-1944?
:(
Well, yes, but it was never adopted by the Dutch as their official language.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by rockzmom
devochka. Thanks, you taught me something today! I had never heard of Fries or Friesland!
Your thoughts about the name of the apple cake are a good possibility. I also found this on Wiki and maybe it might help explain as well. Also remember we are talking about pre 1900 here as Nana was born in 1903.
Quote:
High German
Main article: High German languages
High German is divided into Central German and Upper German. Central German dialects include Ripuarian, Moselle Franconian, Rhine Franconian, Central Hessian, East Hessian, Lower Hessian, Thuringian, Silesian, High Franconian, Lorraine Franconian, Mittelalemannisch, North Upper Saxon, High Prussian, South Markish and Upper Saxon. It is spoken in the southeastern Netherlands, eastern Belgium, Luxembourg, parts of France, and in Germany approximately between the River Main and the southern edge of the Lowlands. Modern Standard German is mostly based on Central German, but it should be noted that the common (but not linguistically correct) German term for modern Standard German is Hochdeutsch, that is, High German
http://en.wikipedia.org/wiki/German_language
Quote:
Originally Posted by devochka
What are scratch and sniff photos?
Ah.. it was sort of a joke since it won't work here on the internet... but a scratch and sniff photo is one that has the smell of whatever it is that you are looking at. They use it a lot here with say, air fresheners so you will know the fragrance of it before you buy it. They do it with other things as well. You use your fingernail to scratch a little patch on the container and then you can sniff it to smell the fragrance. So I was teasing you about sending a photo that we could smell your wonderful waffles!
The Netherlands in its current state (with its current borders) exists since 1830, when Belgium became independant (there were some issues with the provinces of Limburg and Luxemburg so it actually took until about 1866 but I won't bore you with those details). Even before that, the Netherlands were a proud state were Dutch was spoken.
But you have to take in consideration that Dutch and German are part of the same language family. And indeed, there are Dutch dialects that resemble German a lot. Also, the Netherlands and Germany share a border, so it is only natural that there are Germans who moved to the Netherlands while keeping their native language.
So in conclusion: there are people speaking a dialect very similar to German and there are (of course) people who actually speak German but as far as I know it hasn't been an official language in the past 200 years. Before that I'm a bit iffy on what the official languages were.
I hope I didn't bore you to death with this post. If so, sorry and I hope someone in your vicinity knows CPR...
Wouldn't it be grand if we could send those pictures over the internet? I've always imagined commercials on tv with smell :-) .
Mieke
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by devochka
I never heard of Bohemian Wafers or Angelique before. Couldn't find any pictures either, so if you would happen to have any, I'd love to see them.
devochka, from reading Nana's recipe for the Angelique, it appears to be what I would call a "jelly roll" or "swiss jelly roll" and I think it would look something like this (except I think this photo has powdered sugar on the outside of the cake and not coconut flakes):
http://3.bp.blogspot.com/_ZzBsPHCtqU...+roll+cake.jpg
These "roll cakes" can be made in a number of ways. I remember my mom making them with the before discussed "whipped cream" and fresh strawberries and it looked like this one... except my mom would cover the entire outside with the whipped cream!!!
http://1.bp.blogspot.com/_kGHUYpjtsd...st+photo+9.JPG
If you notice the difference between the thickness of the two cakes.... the first one is thinner than the second and I think that is how my Nana's is supposed to be as she said it is "delicate" and it is a "jelly" filled one and not a cream filled.
When rolling the cake, follow the directions about using the towel to roll the cake. You use the towel to not only help you controll rolling the cake, but it will also help take the moisture out of the cake.
Here is a link about how to make and roll a jelly cake and it has photos:
http://www.cookinglight.com/cooking-...0400000029233/
That reminds me, strawberry season starts in late May/early June here... we will have to go pick some strawberries! This is the place we go to pick fruit that is not too far from us.
http://www.pickyourown.com/harvest.html
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Aah, now I know what "Angelique" is. I don't know how I would call it.
But now, as promised, my recipe for waffles.
1/2 kg of potatoes
1/2 kg of flour
1/2 kg of white sugar
3 eggs
10 gr of vanilla sugar
10 gr of baking powder
325 gr of butter (not the kind you put on your bread but the kind you bake with)
about 100 ml of (olive)oil
- Cook the potatoes and mash them
- Add butter and oil
- Add eggs, flour, baking powder, sugar and vanilla sugar gradually and mix
Start baking :-).
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devochka,
I never would have thought to put potatoes in waffles! This sound soooooo good I might have to try it over our long weekend here. I normally HATE our American pancakes and waffles; but, with potatoes, I just might enjoy them.
I have great news! My mother has found a stash of some of Nana's recipes!
Some of them are:
Cream Puffs (my favorite)
Napoleon Puff Pastry and the Cream Filling for it
Kugel
Almond Sugar Cookies
Coffee Cake
Thumbprint Jams
and several others....
She had trouble scanning them and will try to bring them over to me this weekend. I will most likely retype them so you all won't have to try and read Nana's handwriting!
I also sent my sister an email to see if she has any other Nana recipes.
So, who is next to be brave and post a recipe??? :unknown:
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The other day I recalled the творожный пудинг I first had at МГУ. I think I'd like to try to make it. I found a recipe and have posted both it and an English translation here. The translation of «на умеренном огне» bugs me a bit. Does it mean “at a moderate temperature”?
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Quote:
Originally Posted by doninphxaz
The translation of «на умеренном огне» bugs me a bit. Does it mean “at a moderate temperature”?
Maybe, "bake with a moderate fire"? It's a common translation of "выпекать на умеренном огне"? I don't know, what does "a moderate temperature" mean and is it the same as "a moderate fire"?
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Quote:
Originally Posted by lae
Quote:
Originally Posted by doninphxaz
The translation of «на умеренном огне» bugs me a bit. Does it mean “at a moderate temperature”?
Maybe, "bake with a moderate fire"? It's a common translation of "выпекать на умеренном огне"? I don't know, what does "a moderate temperature" mean and is it the same as "a moderate fire"?
«A moderate fire» doesn't make any sense to me in terms of oven cooking, although I think I recall reading it in older recipes. In most recipes we state a specific temperature, so the phrase gives me no idea how hot the oven should be. Hm. I wonder if any of my cookbooks would tell me? I'll have to look.
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Quote:
Originally Posted by doninphxaz
«A moderate fire» doesn't make any sense to me
Quote:
Originally Posted by [url
http://www.nashimamashi.ru/commun.php?act=stc&tid=3357&pageli=56[/url]]
150-170 градусов - это малый огонь,
180-200 - умеренный,
более 220 - сильный огонь...
Therefore "a moderate fire" is approximately from 355°F to 390°F
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I just found a temperature conversion chart in “The Joy of Cooking,” which is one of the classic American cookbooks. It says that a “moderate oven” is 350°-375°F. That's pretty close to what Lae found. Thanks, Lae!
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Quote:
Originally Posted by doninphxaz
«A moderate fire» doesn't make any sense to me in terms of oven cooking, although I think I recall reading it in older recipes. In most recipes we state a specific temperature, so the phrase gives me no idea how hot the oven should be. Hm. I wonder if any of my cookbooks would tell me? I'll have to look.
Usually it implies gas cooker and a kind of medium position of the switcher. In my not-so-old gas cooker ("Gorenje", Slovakian?) oven also use gas fire and the scale of oven's switch is graded from 0 to 8 without speciying temperature. And there is no thermometer inside. Maybe temperature is specified in the manual but i have never read it. :) So this way seems to me very natural.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by doninphxaz
The other day I recalled the творожный пудинг I first had at МГУ. I think I'd like to try to make it. I found a recipe and have posted both it and an English translation
here. The translation of «на умеренном огне» bugs me a bit. Does it mean “at a moderate temperature”?
Just for those newbies to Russian or Non-Russian speakers (that would probably only be me :wink: ) this is a recipe for Russian cheese cake!
It calls for "Farmers Cheese" and I know that around here (Maryand, DC, Virginia, Pennsylvania) the best place to find that is at the local weekend markets like Amish Markets or Co-Ops.
Thanks for posting this and for everyone for finding out the meaning of moderate fire!
Quote:
Originally Posted by doninphxaz
I just found a temperature conversion chart in “The Joy of Cooking,” which is one of the classic American cookbooks.
Yes, this is a CLASSIC cookbook. I think "young people" no longer want this book as it is too "old fashioned," they no longer want to spend the time actually cooking, and of course it uses "butter" and other things that are now taboo.
It is for this same reason, just plain simple good old fashion recipes, that I like the Marcia Adams series. In her book, "Cooking from Quilt Country" she has an introduction about ingredients and a paragraph about shortenings, lard in particular, and this great quote at the very end:
Quote:
If a recipe says "lard," that means use lard, please!
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by rockzmom
Just for those newbies to Russian or Non-Russian speakers (that would probably only be me :wink: ) this is a recipe for Russian cheese cake!
I should point out that this "Russian cheese cake" is not nearly as sweet, say, as New York style deli cheese cake. I really liked it, though. I look forward to trying it and adjusting the recipe for my American kitchen.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by doninphxaz
I should point out that this "Russian cheese cake" is not nearly as sweet, say, as New York style deli cheese cake. I really liked it, though. I look forward to trying it and adjusting the recipe for my American kitchen.
Thanks for clarifying that Don!
Would you be kind enough to take a photo of your finished culinary endeavors and also let us know if it tastes as good, better or at least close to what you remember?
Hey, I remember on the one trip I took to Germany having Black Forest Cake from this little pastry shop that was so good, I went back for a second piece! The shop keeper could not believe it! Actually most of the places our school group stayed at and visited "loved" me beacuse I was the only one who would eat and ask for more. I would get these big smiles for the servers as I appreciated their rich food while the other girls barely touched it. As I was used to swimming twice a day anywhere from 2-5 miles and doing 500-1,000 situps a day, I could afford to eat, unlike the other selfconscious teenage girls on our trip.
So, does anyone have a "family" recipe for Black Forest Cake? One that their mother's or grandmother's have passed down to them?
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Actually, baking is something really awesome to me. My courage may be enough to prepare some beverage at most. Being in Sri-Lanka I've tasted a specific tea beverage which has a very rich taste. Recipe is approximately as follows:
Take some boiling water
Add tea leaves (1 teaspoon per cup)
Boil the leaves for about 2 to 5 minutes (the boiling process should be slow)
After boiling add milk powder (1 or 2 teaspoon per cup)
Finally add sugar (1 or 2 teaspoon per cup).
Lankians use finest broken leaves instead of long leaves to make the taste more rich. Using the powder milk instead of the liquid one is also intended to dense the taste. Be careful, do not boil the tea leaves more than 5 minutes, in this case the tea leaves are able to issue some harming ingredients.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
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Originally Posted by CoffeeCup
Actually, baking is something really awesome to me. My courage may be enough to prepare some beverage at most.
CoffeeCup! We are going to have to temp you to try one of the recipes on here! And since none of us can see you cooking or taste the final product... who cares how it turns out! You need to try!!!!
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Originally Posted by CoffeeCup
Being in Sri-Lanka I've tasted a specific tea beverage which has a very rich taste.
Have you ever tried Thai Iced Tea? Depending upon who makes it contains the cream, coconut milk or condensed milk (like the one you wrote about), yet it is cold and has spices in the black tea.
Here is a photo of what it looks like (this one has a LOT of cream; yet you can see the orangish color of the tea starting to spread into the cream.):
http://i444.photobucket.com/albums/q.../thaitea-1.jpg
Here is a LONG step-by-step video I found about how to make it and with a little discussion in the comment section about what to to top off the tea.
I actually tried to make this once at home, and he is not kidding about the color of the tea staining things! Ohhhhh, it can stain something in about 2 seconds if you are not careful.
http://www.youtube.com/watch?v=o550mqREtDU
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Oh the weather outside is frightful,
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!
I can't even think of combining tea or coffee with ice. Such a thought would freeze my mind immediately. A cup of a warm haven blessed drink has the only aim to warm your heart. The ice kills the soul of the drink. Even when it's hot or when I go to a place where people have never heard of snow my mind can not forget about the soul of the heart guarding drink.
By the way, the view of the leveled drink is really charming. But it always raises a question to me: How should I drink it? Start from the top or from the bottom using a straw? Or maybe I should mix the levels before drinking? Such a drink should be served with a manual "How to get the taste the cooker conceived". :)
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Re: Cooking -International Recipe Exchange- Come on Take a look!
I made my first attempt at творожный пудинг this evening. Details here. Turned out okay. Sorry, Rockzmom, no picture tonight. Maybe next attempt.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by CoffeeCup
The ice kills the soul of the drink. Even when it's hot or when I go to a place where people have never heard of snow my mind can not forget about the soul of the heart guarding drink.
CoffeeCup,
Personally, when you write in the style like you did, the words you chose to express yourself, you warmed my soul!
Quote:
Originally Posted by doninphxaz
I made my first attempt at творожный пудинг this evening. Turned out okay. Sorry, Rockzmom, no picture tonight. Maybe next attempt.
Don, I am VERY impressed, you are a "Master" cullinary chef! YOU should have started this thread long ago!!!
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by rockzmom
Don, I am VERY impressed, you are a "Master" cullinary chef! YOU should have started this thread long ago!!!
You are very kind, but I'm really an amateur. This last year I decided I needed to work on, among other things, my cooking skills, and I decided to start some container gardening on my patio. Now I have peppermint, chives, two types of basil, three tomato plants, a recently sprouted chiltepín, though God only knows if it'll survive, sweet marjoram, rosemary, and a newly purchased blackberry bush, that at this stage is just one stem. Oh, and an aloe vera plant. The latter is the only non-edible. Everything else is grown for consumption.
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Re: Cooking -International Recipe Exchange- Come on Take a look!
Quote:
Originally Posted by doninphxaz
... two types of basil, three tomato plants, a recently sprouted chiltepín, though God only knows if it'll survive, sweet marjoram, rosemary, and a newly purchased blackberry bush, that at this stage is just one stem. Oh, and an aloe vera plant. The latter is the only non-edible. Everything else is grown for consumption.
BASIL?!?!?! Do you have a great recipe for Pesto? Have you ever made it? A few people I have mentioned pesto to on MR have never heard of it and I buy it at the store already made and then add cream, cheese & butter to it and use it for pasta. I can help with turning it into the cream sauce, if you can help with making the actual "Pesto" part.
The aloe plant is great to have around for burns!