Saturday, October 29, 2011

Pommes Duchesse








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Pommes Duchesse, also known as Duchess potatoes, are basically some puréed potatoes that includ egg yolk, butter and seasonings. They can be simply shaped into a mound with a spoon or piped through a pastry bag into various shapes. The edges of the piped potatoes are crisp after baking, while the interior remains soft and creamy. Serve duchess potatoes as a side along with a good portion of meat.



  • 400 g Potatoes, peeled, roughly chopped
  • 1 Egg yolk
  • 50 g butter, melted
  • A pinch of nutmeg
  • Salt and white pepper to taste


  1. Place potatoes in a large saucepan. Cover with cold water. Bring it to the boil. Boil for 15 minutes or until tender. Drain. Transfer to a bowl. Mash with a potato ricer or using a large metal spoon, press potato through a fine sieve into a bowl. Add egg yolk and half the butter. Season with nutmeg, salt and pepper. Stir to combine.
  2. Preheat oven to 220C/428F. Line a baking sheet with baking paper. Spoon the potato mixture into a piping bag fitted with a star tip. Pipe swirled rosettes onto the prepared baking sheet. Drizzle remaining butter over potato. Bake for 20 to 25 minutes or until lightly browned.






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Ina Garten Motivated Lb Dessert

Over summer time season, a co-worker welcomed a few of us to Ina Garten's home in the Hamptons. My co-worker didn't understand that Ina has been my passion for previous times seven decades. Could this really be occurring to me? Up until this factor, Ina was just a companion in my go. I sensed like a kid about simply to move through his tv into his preferred TV display. Was Jeffrey going to be studying his guides in the study? What about all of Ina's gays? Were they going to be in the lawn creating plant bouquets for us? The concerns that had been operating through my go for decades were about to be responded to.

Ina welcomed us at her entrance and we stepped into her cooking area. It really sensed like a desire. I sensed like I'd invested a lot of time there without ever actually getting a base within. It was as opposed to anything I've knowledgeable before. We sat around the cooking area and Ina began cutting a home made pound cake, from a formula that was about to be released in her next cook book. Viewing her item the pound cake, cheerful and having a laugh, was exactly like the tv display. It wasn't a façade; she really knowledgeable every instant of this. She passed us a item and we began to talk.

Ina requested us to go around the desk and present ourselves. I was 6th in range and interceded that she wouldn't observe me. I sensed as if I was going to burst. Unfortunately, being 6'3" and way over 200 weight, I was not simple to overlook out on. She known as on me and I began to present myself. I performed it amazing... informed her who I was and what I did and she smiled. For some purpose, she made the decision to bring on the discussion. This is where I began to anxiety. My pulse amount rised up and I desired to light. I completed up using my item of pound cake as a pressure tennis ball, compressing it so difficult that food crumbs were taking out of my arms as if snacks was overflowing. Considering that no one could see me, I easily put the pound cake tennis ball into my returning wallet. We completed the discussion and I couldn't have been more happy when she converted her concentrate to another co-worker.

Then, as we were creating, one of the other participants got my arm and said, "You are so adorable." I was still all wet and anxious. I checked out her and said "Why?" She said, "I saw what you did to that inadequate pound cake."

Unfortunately, Jeffrey was not there and all the gays were in Flame Isle for the few days. So my concerns stay un responded to. But I've designed an amazing pound cake formula as a memory of that dream-come-true mid-day, regardless of how nerve-wracking it was. Just don't use your item as a pressure tennis ball.

4 oz. lotion dairy products - melted at area temperature
1 keep saltless butter - melted at area temperature
1 1/2 mugs sugar
1 1/2 mugs all-purpose flour
1 tsp. vanilla flavouring flavor extract
3 eggs
Pinch of cooking powder
Pinch of salt

Preheat your range to 325 levels. In a dish, incorporate the butter and lotion dairy products using a powered machine take. Next add the glucose and take again for 5 moments with your machine. Don't cut this short-be sure to take for the complete 5 moments. Then add the egg and mix until included. Add all the other substances and mix for another instant.

Butter a 8½" x 4½" x 2¼" lf pan. Add the mixture and prepare for 45-55 moments, or until a toothpick comes out dry when placed in the middle. Eliminate from range and let amazing. Slice and enjoy!

Wednesday, October 26, 2011

Away (again)

I'll be in Yogyakarta and Solo for the next 4 days.Have a nice Wednesday night, Friends.

Tuesday, October 25, 2011

Baked Stuffed Hokkaido Pumpkin








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A beautiful whole baked Hokkaido filled with ground beef, pumpkin seeds, shiitake mushrooms, ricotta, herb and spices. It’s delicious, remarkably easy and can be prepared in advance. The filling should be for enough for either two mini Hokkaido pumpkins or a large one. If you have too much filling left, bake a casserole! 

Inspired by Essen und Trinken




  • 1 Hokkaido pumpkin
  • 20 g Dried shiitake
  • 3 tbsp Corn oil
  • 2 Shallots
  • 2 tbsp Pumpkin seeds, finely chopped
  • 6 Allspice, finely crushed
  • 3 Juniper berries, finely crushed

  • 2 tbsp Thyme leaves
  • 400 g Ground beef
  • 3 tbsp Breadcrumbs
  • 1 Large egg
  • 50 g Ricotta
  • Salt and pepper


  1. Cut off top of pumpkin to make a lid and spoon out the seeds and pulp. Rub the inside with some salt. Place, cut side down, on a piece of kitchen paper, for 30 minutes.
  2. Soak the dried shiitake in a bowl of warm water for 15 minutes until softened. Squeeze out the water and finely chop the shiitake. Finely dice the shallots.
  3. Preheat the oven to 190C/375F. Heat 2 tablespoons of corn oil in a skillet. Add in chopped shallots, shiitake, allspice, juniper berries, pumpkin seeds and thyme. Cook until softened and fragrant, about 5 minutes.
  4. Place the ground beef,breadcrumbs, egg, ricotta, and shiitake mixture in a large bowl. Season with salt and pepper. Mix until all the ingredients are well blended.
  5. Fill the pumpkin with ground beef mixture and place on a baking tray together with the lid. Brush the pumpkin with 1 tablespoon of corn oil. Bake at the 2nd rack from bottom for an hour. About 10 minutes before the pumpkin has finished baking, cover with aluminum foil.






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Trip to Semarang (1)

Semarang is the capital city of Central Java province, in Indonesia.It is located in north coast of Java Island.Probably it's not as popular as Bali or Tana Toraja as the top two tourist destinations in the country, but the trip to Semarang has given us an opportunity to feel, to know, to learn, to see, and the most important one is to enjoy one of the beautiful and historical cities in our

Monday, October 24, 2011

Difficult Donut Recipe: 30 Factors to Fall short Your Diet strategy Plan

For this glazed donut formula, you'll need:
  • Candida - four tablespoons
  • Water - a one fourth cup, lukewarm
  • Use products - one cup, lukewarm
  • Confectioners' glucose - three tablespoons
  • Butter - three and a 50 percent oz., melted
  • Flour - four and a 50 percent cups
  • Egg - three
  • Veggie oil - appropriate quantity for frying
This formula creates about 30 inflatible donuts. If you want to create more (or less), range the substances up (or down) accordingly.

How to create glazed donuts:
  • As with most donut formulas, the first thing is to type the money. Incorporate the effective dry yeast, heated milk, water, and a tbsp of glucose in a dish. You can set this aside for ten moments or so. The substances in the dish will begin to froth because of the effective yeast.
  • Mix in the relax of the glucose, and add the eggs, butter, and flour to the dish. When the substances are effectively combined, the money should have a wide, difficult reliability.
  • Next, flour a cooking area counter or other smooth working area and massage the money.
  • Once the money has been kneaded, exchange it to a lightly-oiled dish. Protect the dish generally with a mild nasty cover or tea soft towel. Set aside for 30 to 45 moments to evidence. The money should dual in dimension.
  • Knead the money again. For this glazed donut formula, the money should have an flexible reliability. You can examine the reliability by implementing a little stress to the money.
  • Throw the money out on a floured smooth working area so it's about an inches in width. Use a cookie-cutter or donut-cutter to type the donut forms.
  • Range a cooking plate with non-stick cooking document and position the cut-out donut forms onto the plate. Protect the plate with nasty cover or tea soft towel in 70 degrees for about Half an time. This will allow the inflatible donuts to increase.
  • In an in-depth soup pot, heated vegetable oil over method to low heated. The maximum heat variety range is from 325 to 360 F. You can use a temperature gauge to make sure the oil is kept within this variety.
  • Reduced the inflatible donuts onto the pan (two at a time) and fry the inflatible donuts for about a instant on each part. The inflatible donuts should be golden-brown when you eliminate them from the pan.
  • Put the prepared inflatible donuts onto sponges to strain. You've just made a set of delightful home made inflatible donuts from the begining, using a simple glazed donut formula. All you need to do now is top it off with a part of self-indulgent candy glaze.
To create the candy glaze for inflatible donuts you will need:
  • Sweets - four ounces
  • Maize syrup - one tablespoon
  • Saltless butter - 50 percent cup
  • Use - one fourth cup, lukewarm
  • Confectioners' glucose - two cups
  • Vanilla flavouring flavor flavor - two teaspoons
How to create the donut glaze:
  • Sort the confectioners' glucose using a capable filter, and set aside.
  • Mix the vanilla draw out, milk, corn syrup, and butter in a soup pot. Heat the combination over method heated until the butter touches.
  • Mix in the candy and decrease the heated to low. Take in the candy until it has dissolved.
  • Take the soup pot off the range and stir in the confectioners' glucose. Take the combination until it is sleek.
  • Lastly, convert off heated, add the confectioners' glucose, and whisk until sleek. The glaze is now prepared for the inflatible donuts. For best outcomes, the inflatible donuts should be dropped into the glaze right away.
  • Once all of the inflatible donuts have been dropped into the glaze, position them on a cable holder. They should be set aside and departed alone for about Half an time to awesome.

Now you know how to create glazed inflatible donuts. It's not very difficult if you have a simple and easy-to-follow glazed donut formula to information you in the cooking area.

Friday, October 21, 2011

Hasselback Potatoes with Creamy Gorgonzola Dressing








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Swedish version of baked potatoes. These baked potato fans, also known as “accordion potatoes”, were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. They are crisp on the outside, tender on the inside and make an excellent accompaniment to baked cod, and roasted wagyu beef, or simply as an appetizer served with herb sour cream or blue cheese dressing. Potatoes may be fanned in advanced and placed in cold water to prevent discoloring until ready to use. Dry potatoes well before baking.



Creamy Gorgonzola DressingHasselback Potatoes

  • 1 cup Mayonnaise
  • 1/2 cup Plain yogurt
  • 1/4 cup Buttermilk
  • 1 clove Garlic, crushed
  • 1 tbsp Worcestershire sauce
  • 2 tbsp White wine vinegar
  • 1/2 tsp Sugar
  • 1/2 tsp Freshly ground black pepper
  • Dash of hot pepper sauce, or to taste
  • 80 g Crumbled Gorgonzola

  • 6-8 Oval-shaped potatoes, medium sized
  • 4 tbsp Olive oil
  • 3 Garlic cloves
  • 4 Rosemary sprigs
  • Salt






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  1. In medium bowl, stir together all dressing ingredients except cheese. Gently fold in the crumbled Gorgonzola. Dressing may be made 2 days ahead. Cover and refrigerate.
  2. Preheat the oven to 200C/400F. Rinse and dry the potatoes. Grease a baking pan with a tablespoon of olive oil. Put each potato, in turn, in the bowl of a wooden spoon, and cut across at about 3mm intervals.
  3. Brush the rest of olive oil all over each potato, then arrange in the baking pan together with garlic cloves and rosemary sprigs. Sprinkle with salt. Bake the potatoes in the middle of the oven until tops are crispy and potatoes are cooked through, 45 minutes. Serve warm with creamy blue cheese cheese dressing.






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Tuesday, October 18, 2011

Balsamic Brussels Sprouts with Lemon Thyme Breadcrumbs








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Brussels sprouts don’t have to be boring and tasteless. Ordinary ingredients, if used and combined properly, could bring ‘wowed’ result. The balsamic vinegar and shallots emphasize the delicate sweetness and earthiness of Brussels sprouts, while the toasted spelt bread crumbs lend extra crunchiness and additional flavour to this winter dish.

Inspired by Food Network



Thyme BreadcrumbsBraised Sprouts

  • 2-3 slice Spelt bread
  • 1 tbsp Olive oil
  • 1/2 tsp Dried garlic powder
  • 2 sprig Lemon thyme, leaves only
  • Salt and freshly ground black pepper

  • 750 g Brussels sprouts, trimmed and shredded
  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Minced shallots
  • 2 Garlic cloves, finely chopped
  • 100 ml Balsamic vinegar
  • 280 ml Vegetable broth
  • Salt and freshly ground black pepper

  1. Pulse the bread to rough breadcrumbs in a food processor. Heat the olive oil in a frying pan over a medium-high heat, and fry the breadcrumbs with garlic powder and the thyme until golden brown and crisp, 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add in shallots, and stir until fragrant. Add in shredded sprouts and garlic, and sauté, tossing frequently, until sprouts are nicely browned.
  3. Increase the heat to high, then pour in balsamic vinegar and vegetable broth. Cook until sprouts are tender and glazed, about 20 minutes. Season to taste with salt and black pepper. Transfer to a warm serving bowl and scatter bread crumbs on top.





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Monday, October 17, 2011

The Best Bacon-Wrapped Snacks

Everything goes better with cash, and treats are no different. Whether you want to wow your visitors at a celebration or create a mouth watering cure for your family, bacon-wrapped treats can be the ideal inclusion to your selection.

Bacon-wrapped Fruit

If you think only delightful meals can be covered in cash, think again. Bacon-wrapped clean fruits are exclusive and flavor great. Below are two cases of bacon-wrapped clean fruits that can be created for a cure or a celebration appetizer.

Bacon-wrapped Pineapple

Preheat the range to 400 levels F.

Cut a clean blueberry into two inches rectangle sections. Cover a little piece of cash around each of the blueberry sections and use a toothpick to protected the cash in position.

Place the bacon-wrapped blueberry sections in the pre-heated range. After 15 moments, take the sections out and use a basting sweep to sweep on bbq marinade. Come back the blueberry sections to the range for another 15 moments.

Bacon-wrapped Melon

Prosciutto-wrapped melons is a well-known celebration appetizer, but try using cash instead of prosciutto to mix up the flavor and put a new whirl on this stylish celebration plate.

As with the blueberry, cut the melons into two inches rectangle sections. Cover with cash and protected with a toothpick. This appetizer can be created like a kabob, with roughly four sections of melons on each skewer. Bbq grill on method warm for six moments, switching once 50 percent way through food preparation.

Bacon-wrapped Crammed Mushrooms

Preheat the range to 350 levels F.

Remove the arises from 20 large weeds and eliminate, maintaining only the mushroom hats. Mix one lb of lotion dairy products with one 50 percent of a cup of sliced scallions. Complete each of the mushroom hats with the lotion dairy products combination, and wrap each cap with 50 percent of a piece of cash, using a toothpick to protected the cash.

Place the hats on a food preparation piece and prepare in the pre-heated range for 20 moments, or until the cash has crisped.

Bacon-wrapped Steaks

Bacon-wrapped beef aren't just for evening meal anymore. A scaled-down edition of this delightful cure is making its way to celebration platters. Use this easy formula to create stylish, high-quality and delightful treats.

Start with four little reduces of filet mignon. Cut these into pieces that are roughly one 50 percent of an inches in width. Once all of the pieces have been cut, use a various meats hammer to lb the pieces into one one fourth of an inches in width. If you do not have a various meats hammer on hand, you can put the pieces into a nasty resealable bag and use a hefty can for beating.

Marinate the filet mignon in German wearing or a pre-made German liven gravy instantaneously. Throw the filet into a tennis ball form and wrap the outside with a piece of cash. Use a toothpick to keep the various meats in position. Prepare over a grill on great temperature for four moments per side, or until the filet mignon is no more lilac within.

Friday, October 14, 2011

Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme








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Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.

Inspired by Gordon Ramsay Recipes




Whole Grain Spelt Hazelnut PastryFilling

  • 100 g Whole grain spelt flour
  • 100 g Ground hazelnut
  • Pinch of fine sea salt
  • 80 g Unsalted butter
  • 2 Large egg yolks
  • 1–2 tbsp Cold water

  • 200 ml Whipping cream
  • 10 Sage leaves, snipped
  • Few lemon thyme sprigs, plus extra leaves to sprinkle
  • Sea salt and freshly ground black pepper
  • 300 g Pumpkin purée
  • 2 Large eggs, lightly beaten
  • 3 tbsp Freshly grated Parmesan



  1. To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
  2. Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
  3. Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.
  4. Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.
  5. Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding.








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Wednesday, October 12, 2011

How to Select Ideal Selection for Native indian Marriage Reception

Nothing can be more elegant and luxurious than an Native indian wedding followed by a party. Selecting recption menus for an Native indian wedding celebration is not simple. You have to keep in thoughts the preferred and choices of your visitors. Not only that, you also need to keep in thoughts that there should not be a lack of the meals that you offer. Everyone should get enough and meals should be there in numerous. Not only meals but there should also be alternatives of beverages created available.

To start with, the coordinators of the party should take additional wellness care when selecting what they will be providing as snacks. This is a thumbs guideline because what you offer as snacks will offer as the first impact on your visitors and you would certainly want this first impact to be the best one.

If you strategy to offer your visitors in a mixture way, then handy meals or canapé would probably be the best choice. You could offer them a wide range of recipes beginning from Samosas, Aloo Tikki, Poultry Tikka, Seekh Kebab, Springtime comes, Paneer Tikka, Tandoori Shrimp with a dip and a lot more. Now, if you strategy to go in for a food design since that seems to be more of the pattern these days, you could have several alternatives like the Malai Poultry, Poultry Tikka, Reshmi Kebab, and Haryali Tikka. You could also offer up some delicious veggie recipes like aloo tikki chaat, paapdi chaat, seafood pakora, dairy products pakora, chicken pakora, lamb and shrimp cutlets. Since, Indians really like a whole lot of wide range when it comes to food; it is no damage to offer as many snacks as you want. The more there is the better it gets and the better wedding celebration changes out to be.

It is keep in thoughts that Indians can complete their bellies and appreciate their palates only with the help of snacks. So to offer a delicious food of foods is the better factor a relationship coordinator must keep in thoughts while drawing recption menus for snacks.

If evening food is going to be provided overdue, then you must be able to offer a wide range of snacks to your visitors and they should be stuffing because you absolutely would not want your visitors to go starving on such a celebrative event. The best and most practical choice will be to offer a food design evening food than the conventional way where all visitors are created to sit and then the servers come providing the different recipes one by one.

If you do go in for the food design, try out something a little different. Maybe if you propagate an wide range of salads- chicken Traditional, European, natural, fruit, crab and don't forget your asparagus, Caesar greens, Ancient greens, Pasta, Panzanella etc. a greens bar could also offer your objective as there may be many type two diabetes, health-conscious or simply greens fans who will be joining wedding.

For the primary course, you should definitely have a mix of lovely and bitter, various meats and vegetables. If you want more various meats in your menu, you could opt for something like a Fish curry, Butter Poultry, Poultry Tikka Masala, Goat Curry, Lamb curry, Mutton Rogan josh, Kadai Poultry and Poultry Lababdar. If you want to consist of veggie recipes in your primary course, you could pick from arrangements like Palak Paneer, Kadai Paneer, or some Paneer tikka masala. You could also consist of lovely recipes like the Shahi Paneer, Malai Kofta and delicious recipes like Daal Makhani, Tawa vegetables, Channa Masala, Aloo Jeera and Baigan Patiala.

Whatever be the situation, recption menus should be well organized and properly provided so that your visitors can have a amazing time during the party and always treasure when and the meals for decades to come.

Monday, October 10, 2011

Pistachio Cranberry Biscotti








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Crunchy, nutty, and acceptably sweet, those Italian twice-baked cookies are really delicious and make a great coffee dunker. They can be adapted to include any of your favourite nuts, fruit or spices. I like the combination of 'red cranberries and green pistachios', that makes those an ideal Christmas treat. Serve them for the dessert or afternoon snack.



  • 190 g All purpose flour
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Star anise powder
  • 4 Egg whites
  • Pinch of salt
  • 100 g Sugar
  • 50 g Dried cranberries, roughly chopped
  • 100 g Pistachio, roughly chopped


  1. Whisk together the flour, cinnamon powder and star anise powder. Set aside. Preheat the oven to 150C/300F. Line a loaf pan, 10x33-cm / 4x13-inch with baking paper.
  2. Beat the egg white and pinch of salt until foamy. Gradually add in sugar and beat until stiff. Add in the flour mixture and fold to combine. Add in chopped chopped dried cranberries and pistachios.
  3. Pour the batter into the prepared loaf pan and smooth the surface. Bake for 30 minutes. Remove the cookie loaf from the pan and cool on a wire rack for 10 minutes. Adjust the oven temperature to 75C/170F.
  4. Cut the cookie loaf diagonally into 3/4-inch thick slices. Place back on a baking tray lined with parchment paper. Bake for another 80 minutes, or until dry. Remove from oven and cool on wire racks.






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Saturday, October 8, 2011

Life is so colorful

Sometimes I think my life is so crowded, noisy and even tiring! Then I realize that all of them actually make my life becomes so colorful, dynamic, and alive! I'm so grateful that I can enjoy the beauty of my busy life.Just a quick update, before I pack my bag for our next adventure;* Two weeks ago, I came back from my 8-days trip to Tana Toraja, South Sulawesi. It was a wonderful journey, seeing

Friday, October 7, 2011

Fried Couscous Salad with Gorgonzola








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Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.


Stir-fried Couscous Salad with Gorgonzola


Inspired by Giada De Laurentiis

CouscousDressing

  • 500 ml Hot vegetable broth
  • 1/3 tsp Salt
  • 280 g Couscous
  • 60 ml Extra-virgin olive oil
  • 2 Garlic cloves, peeled and crushed
  • 80 g Gorgonzola, cut into 1/2-inch pieces
  • 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces
  • 4-5 Sun-dried tomatoes, chopped
  • 2 tbsp Chopped red basil leaves

  • 60 ml Extra-virgin olive oil
  • Zest and juice from 1/2 large lemon
  • 1/2 tsp Salt
  • 1/4 tsp Freshly ground black pepper


  1. In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
  2. In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
  3. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated.






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Wednesday, October 5, 2011

Home made Breads - Rye Breads Recipe

There's nothing fantastic than a clean, homemade lf of bread. With the many different types of bread, it may be difficult selecting which type to make. However, a Home made Rye Breads Formula is definitely beneficial. This flexible bread is good as is, for snacks and with broth.

This homemade rye bread recipe needs 3 mugs of warm water, 1 tsp. glucose, 1 1/2 tbsps candida, 1 1/2 tbsps of sodium, 1 cup rye flour, 5 1/2 mugs all-purpose flour, and 1 1/2 tbsps caraway seed products. You will also need more caraway seed products for scattering the top of the lf, cornmeal for scattering beneath money, and 1/2 tsp. corn starch for a corn starch clean.

First, incorporate the candida, glucose, sodium and caraway seed products and let it sit for about 10 moments. Mix in the rye flour and the all-purpose flour, but do not massage. After protecting with a soaked hand towel, allow the money to increase at 70 levels until more than doubled in dimension (about 2 hours). There will be enough money to make 4 loaves.

Once it has relaxed, dirt the top area of the money with flour. Then cut off 1/4 of the money, dirt with flour, massage a few times to power out gas and redistribute the candida, and throw into a tennis ball. Stretch out the tennis ball to make an oval-shaped lf. Dust another work area or cooking pan with cornmeal, position the lf on top, and let increase for 40 moments (or until more than doubled in size). Do it again to make the rest of the loaves, or store the staying money in the fridge for up to 2 several weeks. Presently, begin preheating your range to 450 levels F.

Now it is make a corn starch clean. Combine the corn starch with just enough water to make a awesome insert. Then, add 1/2 cup of water, take, and position in the microwave oven for about 1 instant. Sweep the clean across the top of the lf and spread with the extra caraway seed products. Using a serrated blade, make 4 superficial, similar cuts in the top of the lf.

You can prepare the lf on a cooking piece or hot rock. Put the lf on the top display of your range, and position a furnace plate on the lower display, just below the lf. Add 1 cup of hot water to the furnace plate, and close the entrance. The water will help make a crunchy brown crust area. Bake for Half an hour. To check that it's done, raise the lf using a spatula, switch it upside-down into your other hand (use a pot owner or towel) and tap on underneath. It should sound empty. (Or, you could use a temperature gauge and eliminate bread from the range when the inner heat range is 200 levels F.) Allow the bread to awesome on a cable owner before reducing or eating.

This homemade rye bread recipe is sure to please your family. You'll also be amazed at how simple it is to make a wonderful lf of clean bread. Satisfied baking!

Tuesday, October 4, 2011

Witches Fingers Halloween Finger Cookies








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






A little creepy and gross, but really fun to make, those Halloween finger cookies are actually delicious and great for spooky decorations for your Halloween party.
Inspired by The Baking Pan



  • 30 g Blanched almonds, finely ground
  • 170 g All-purpose flour
  • Pinch of salt
  • 100 g Unsalted butter, room temperature
  • 80 g Granulated sugar
  • 40 g Powdered sugar
  • 1 Egg
  • 1 tsp Almond extract
  • Some blanched almond halves
  • Strawberry jam




http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


  1. Whisk together the ground almonds, flour, and salt in a bowl. Set aside. Beat the butter, and sugars until well mixed. Add in egg, almond extract and beat until blended. Sift in the flour mixture and stir until mixed.
  2. Wrap the dough with plastic film and chill for at least 2 hours or overnight. Prepare 2 large baking trays and line with baking paper. Remove the dough and roll teaspoons of dough into a finger shape. Place a blanched almond half into one end of the cookie to form a nail and squeeze in the center of the dough create a knuckle shape. Use a small knife to cut a few small ridges in the knuckles. Place them back to the fridge to chill 15 minutes.
  3. Preheat the oven to 190C/375F. Remove the cookies from the fridge and bake for about 10 minutes or until lightly golden brown. Remove cookies from the oven and allow them to cool for 5 minutes. Lift up the almond half, put a little bit of the strawberry jam around the edges of the nail base, and press the almond half back into place, so the jam oozes out from around the edges. Place them on a wire rack to cool.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Saturday, October 1, 2011

Gorgonzola Radicchio Salad with Orange Vinaigrette








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






Like arugula, this bright purplish red radicchio has a slightly peppery and bitter taste. It is loaded with nutrients and has no fat or cholesterol. The salad, a perfect blend of sweet, sour, salty and bitter, tastes so crispy, really flavourful, and easy to throw together.



Orange VinaigretteSalad

  • 60 ml Orange juice
  • 2 tbsp White balsamic vinegar
  • 80 ml Olive oil
  • 2 tsp Dijon mustard
  • 2 tsp Honey
  • 1 tbsp Sesame seeds, roasted
  • Freshly ground black pepper and salt, to taste

  • 1/2 Radicchio, torn into bite-sized pieces
  • 100 g Gorgonzola, cubed
  • 1 handful Arugula leaves
  • 100 g White grapes, seedless
  • 1/4 Mango, diced
  • 1 tbsp Sundried tomatoes, diced


  1. In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
  2. Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



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