Hasselbackspotatis - Hasselback Potatoes

Hasselbacken is a still functional restaurant in Stockholm
where this delicious potato disIngredients:
· 12 medium-sized
potatoes
· 3 tbsp butter or
margarine
· 3 tbsp grated cheese
· 1-2 tbsp dry bread
crumbs
· salth first was served.
Proceed as follows:
1. Preheat the oven to 225 oC.
2. Place the peeled potatoes in a wooden spoon and make
vertical slices, 2-3 mm apart, about 3/4 of the way
through the potatoes. The wooden spoon will protect
the final 1/4 of the potatoes.
3. With the cut-side up, place the potatoes in a buttered
baking dish.
4. Melt half of the butter and pour it over the potatoes,
then sprinkle with salt.
5. Bake for 30 minutes, now and then basting the potatoes
with molten butter.
6. After 30 minutes, sprinkle over bread crumbs and, if
desired, grated cheese.
7. Continue to bake for another 15 minutes.

Laxsoppa - Salmon Soup

When you prepare the gravlax, you end up with a lot of
salmon trimmings, not the least the meaty tail part which
is usually cut off. Why not use these trimmings for a
traditional salmon soup?
Ingredients for the stock:
· 0.5 - 1 kg salmon
trimmings (head, skin, tail,
bones)
· 1 onion
· 1 leek (white part only)
· 1 large carrot
· 5 dill sprigs
· 5 parsley sprigs
· whole peppers and Jamaica
peppers
Ingredients for the soup:
· 1 tsp butter
· 1 tsp flour
· 1 l salmon stock
· 100 ml cream
· 2 egg yolks
· 50 g cooked and diced
carrots
· 50 g cooked baby peas
· chopped dill and parsley
The stock - proceed as follows:
1. Cut the salmon trimmings into small pieces, rinse
in cold water, place in a casserole, cover with
cold water and bring it to a boil.
2. Skim carefully, then add the vegetables and the
spices. Let it simmer for 45 min, then strain the
stock.
3. Remove and set aside any salmon meat adhering
to the head, tail or bones.
The soup - proceed as follows:
1. Melt the butter in a deep, heavy casserole over
low heat, add the flour while stirring, then add
the salmon stock. Bring to a boil and let simmer
for 15 min.
2. Whisk egg yolks and cream, add the mixture to
the soup, followed by salt and pepper (if
required).
3. Finally, add the vegetables and any salmon meat
that could be removed from the trimmings. Serve
sizzling hot!

Bruna bönor - Brown Beans

Brown beans is a classical Swedish dish, which has become
less popular during recent decades.
Ingredients:
· 400 ml dried brown beans
· 2-3 tbsp syrup
(molasses)
· 2 tbsp vinegar
· 1/2-1 tbsp potato flour
Proceed as follows:
1. Rinse the brown beans and soak them in cold water
overnight.
2. Let them simmer, well covered by water (add some
salt), until they are (very) soft. This normally takes
11/2 hours. Check now and then and add more water if
required.
3. Add the syrup and vinegar, then the potato flour
suspended in a small quantity of cold water as a
thickener.
4. Heat briefly.
Serve together with, e.g. fried pork, meatballs or sausages.

Ärtsoppa - Pea Soup

During centuries, the pea soup prepared from yellow
split peas was served every Thursday. Only during the
second half of the 20th century has this tradition begun
to disappear. The pea soup is best when cooked on very
large scale; thus, the version served in the Army has a
well-deserved good reputation since it is normally
cooked in 200 litre batches. But you might want to try it
on a somewhat smaller scale...
Ingredients:
· 500 g yellow split peas
· 1.5 - 2 litre of water or
vegetable bouillon (can be
made from bouillon cubes!)
· 2 finely chopped onions
· 20 - 30 g of fresh, whole
ginger
· 5 - 10 g of marjoram or
thyme or both
· optional: potatoes
· optional: carrots
· optional: 500 g of diced
bacon
Proceed as follows:
1. Soak the yellow split peas in water for at least 12
hours. Discard the water (even though some
insist you should use this water for the soup).
2. Boil the peas, bouillon, onion and ginger for at
least 90 minutes. Now and then, carefully skim
off the pea hulls as they float up to the surface.
When 15 - 30 minutes remain of the cooking
time, add the marjoram and/or thyme.
3. The optional ingredients should be added at a
late stage during the cooking. Potatoes and
carrots will require 20 - 25 minutes of cooking,
the bacon at least 30 minutes
4. Taste, add salt if required.
The pea soup is often served together with some
mustard. A very (old) Swedish tradition is also to serve
it together with hot punsch, an arrak-based, intensely
sweet liquor. However, beer will do fine as a substitute.

Sillsallad - Swedish Herring Salad

This is a typical Swedish Christmas dish to be included in
the traditional smörgåsbord served as dinner on Christmas
Eve.
Ingredients:
· 1 can (400-500 g) pickled
sliced beets
· 250 g boiled, peeled
potatoes
· 150 g marinated herring
filets
· 1 apple
· 1 small onion
· 100 ml dill pickle
Proceed as follows:
1. Drain the liquid from the pickled sliced beets,
reserving the liquid.
2. Drain the liquid from 3/4 cup (or one jar, 6-8 oz.
size) refrigerated, marinated, snack tidbits or wineflavoured
herring filet pieces.
3. Cut (into 5-8 mm cubes) the beets, herring, one
medium sized tart apple (peeled), and potatoes
(boiled and peeled, hot or cold) and mix them all
together.
4. Blend in the finely chopped dill pickle, one small
(finely chopped) onion and the reserved beet liquid.
5. Put into a serving bowl or pack into a 1 litre mold.
Cover and chill, at least over night or for as long as
two days.

Nässelsoppa - Nettle Soup

The use of the stinging nettle as food appears to be most
common to Sweden. The only exception we have come
across on the Net is a Slovenian spring-soup recipe. The
nettles should be collected very young (use gloves!), the
leaves not longer than 2 - 3 cm.
Ingredients:
· 2 litre rinsed leaves of
stinging nettle
· 1.5 litre water
· 2 tbsp (30 g) butter
· 3 tbsp (50 ml) flour
· 25 - 50 g chives
· 2 beef bouillon cubes
· salt, pepper
Proceed as follows:
1. Let the nettle leaves simmer until tender, usually 5 -
10 minutes is enough.
2. Strain and set the liquid aside.
3. Puree the nettles together with the chives in a food
processor. The result should be a creamy paste.
4. Melt the butter in a deep casserole, add the flour and
mix thoroughly at moderate heat.
5. Add the nettle water while stirring, then add the nettle
puree. Let simmer for a few minutes, then add salt
and pepper if required.
Nettle soup is traditionally served with halved hard-boiled
eggs, but the eggs can be whole or sliced as well.

Gravlax and Avocado Mousse

When you end up with leftovers of gravlax, this mousse
is a great way of using them. On a hot summer evening
serve it refrigerated, but on a cold winter day it can
even be served at room temperature.
Ingredients:
· 200 g gravlax
· 200 g avocado meat (scoop
out the meat of a medium
size ripe avocado)
· 2 tbsp dry sherry
· 2 tbsp fresh lemon juice
· salt and pepper as desired
Proceed as follows:
1. Set aside 50-75 grams of the gravlax. Puree the
remainder in the food processor.
2. Add the avocado meat and continue pureeing.
3. Add the sherry, the lemon juice and pepper and
salt as desired and continue the pureeing until
you have a smooth mousse.
4. Spread the mousse on crackers or small pieces
of toast.
5. Cut the remaining gravlax into thin strips and
use these to adorn the mousse.
We have tried several ways of spicing the mousse (e.g.,
cognac and port wine) but dry sherry is by far the best
way. What remains to be tested is what a few dashes of
Tabasco® would do to the dish. If you try that before
we do, please let us know about the result.

Janssons frestelse - Jansson's Temptation

This dish is a modified form of the anchovy gratins
which were popular in Sweden during the 19th
century. In it's present composition it dates back to
around 1900. Earlier it was believed that the name
came from the Swedish opera singer Pelle Janzon,
however it now appears that the dish got its name
from the title of a 1928 movie.
Ingredients:
· 200 - 300 g anchovy filets
(Please note: Swedish anchovy
filets are prepared from sprat
(scientific name: Sprattus
sprattus) whereas US filets are
prepared from anchovy
(scientific name: Engraulis
encrasicholus). Sprat filets
should be used!)
· 6-8 large potatoes
· 2 large yellow onions
· 30 g butter
· 1/3 teaspoon black pepper
· 1/2 teaspoon salt
· 150 ml cream
· 2-3 tablespoons breadcrumbs
(dried and finely crushed white
bread)
Proceed as follows:
1. Peel and slice the potatoes, cut the slices in
thin strips (or use your food processor!).
Cover the potato strips with plenty of water.
2. Peel and chop the onions finely and fry for a
few minutes.
3. Heat the oven to 250 oC, butter a dish.
4. Drain the potato strips, put a layer of potato
strips at the bottom of the dish, on top of this
a layer of anchovy filets and chopped
onions, then another layer of potato strips,
then another anchovy/onion layer, etc. The
uppermost layer should be potato strips.
5. Spread the dried breadcrumbs over the dish,
sprinkle with melted butter.
6. Place in the oven for 30 minutes, then add
the cream and continue baking for another
fifteen minutes. Serve hot!
A completely different origin of the dish has been
suggested by Suzanne Koski in an e-mail:
"According to Craig Claiborne, Pastor Jansson
brought his flock to Bishop Hill, Illinois in the mid-
19th century. He preached mightily against
succumbing to temptation, but he himself did so
when spying, and then tasting a potato and anchovy
dish on a parisher's table. The story goes that the
dish went back to Sweden with disillusioned
followers (perhaps the woman who originated the
dish)."

Amy Scherber's Crusty Italian Loaf

Yield > 3
Loaves
Ingredients :
3/4 tsp Active dry yeast
1/4 cup (2 ounces) very warm
Water(105 to 115 degrees
F)
1 cup (8 ounces)cool water ( 75
Degrees F)
1 1/2 cup (12 ounces) Sponge Starter
(recipe follows)
3 1/2 cup (16 ounces) unbleached
All-purpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• A sponge starter bread
• Combine the warm water and yeast in a large bowl and
stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge to the yeast mixture and
mix with your fingers for about 2 minutes, breaking up the
sponge. The mixture should look milky and slightly foamy. Add
the flour and salt and mix with your fingers to incorporate the
flour, scraping the sides of the bowl and folding the ingredients
together until the dough gathers into a mass. It will be wet and
sticky, with long strands of dough hanging from your fingers. If
the dough is not sticky, add 1 tablespoon of water.
• Move the dough to a lightly floured surface and knead for
about 5 minutes, until it becomes supple and fairly smooth.
This is a sticky, wet dough; don't be tempted to add more flour
to the work surface. Just dust lightly and use a dough scraper
as necessary to loosen the dough from the table during
kneading. Allow the dough to rest for 15 minutes, covered with
oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and
smooth, yet still slightly sticky. Shape the dough into a loose
ball, place it in a lightly oiled bowl, and turn the dough in the
bowl to coat with oil. Cover the bowl tightly with plastic wrap
and let the dough rise at room temperature (75 to 77 degrees
F) for about 1 hour, or until the dough looks slightly puffy but
has not doubled.
• Place the dough in the refrigerator for at least 8 hours, or
preferably, overnight to let it relax, develop flavor, and
become more manageable.
• Take the dough from the refrigerator and let it sit at
room temperature for 1 to 2 hours, until it begins to warm up
and starts to rise.
• Flour a work surface well and gently dump the dough
onto it. Divide the dough into three equal pieces, about 13
ounces each. Gently flatten one piece, pressing out some of
the air bubbles, and stretch it into a rectangle. Fold the top
third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by
rolling the dough over from left to right and sealing the seam
with the heel of your palm. Fold the dough over about 1/ 3 of
the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf
while leaving some air bubbles in the dough. Seal the seam,
being careful not to tear the skin of the dough or deflate its
airy structure. Do not elongate. These loaves are about 10
inches long. Cover an area on the work surface with a thick
layer of flour and place the loaf, seam side down, on the flour.
Repeat with remaining pieces of dough. The loaves will be
loose and slightly irregular in shape.
• Leave plenty of space between the loaves they will
spread as they rise.
• Cover the loaves with well oiled plastic and let them rise
for 1 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475
degrees F. Place a baking stone in the oven to preheat and
position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an
upside-down baking sheet with parchment paper and sprinkle
very generously with cornmeal. Lift one loaf, flip it over so the
floured side is on top, and gently tug on the ends to stretch
the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel
and 1 on the pan. Dimple each loaf with your finger in about 6
places, but don't deflate them too much. Be sure the loaves
are loosened from the peel, then carefully slide them onto the
baking stone. Place the pan of bread on the rack below the
stone. Using a plant sprayer, quickly mist the loaves with
water 8 to 10 times, then quickly shut oven door. Mist the
loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature
to 450 degrees and bake 15 minutes longer or until the loaves
sound slightly hollow when tapped on the bottom and the crust
is a medium to dark brown. (If the crust is not brown enough,
the loaves will soften as they cool.) Transfer the bread to a
rack to cool for at least 30 minutes before serving. BAKERS'

Amy's Crusty Italian Loaf pt 1

Yield > 3
Servings
Ingredients :
1/4 cup Very warm water, (105 to
115 degrees)
3/4 tsp Active dry yeast
1 cup Cool water, ( 75 degrees)
1 1/2 cup Sponge Starter, recipe
follows
3 1/2 cup Unbleached allpurpose flour
1 tbl Plus 1 teaspoon Kosher salt
Method :
• Combine the warm water and yeast in a large bowl and
stir with a fork to dissolve the yeast. Let stand for 3 minutes.
• Add the cool water and sponge starter to the yeast
mixture and mix with your fingers for about 2 minutes,
breaking up the sponge. The mixture should look milky and
slightly foamy.
• Add the flour and salt and mix with your fingers to
incorporate the flour, scraping the sides of the bowl and folding
the ingredients together until the dough gathers into a mass. It
will be wet and sticky, with long strands of dough hanging
from your fingers. If the dough is not sticky, add 1 tablespoon
of water.
• Move the dough to a lightly floured surface and knead for
about 5 minutes, until it becomes supple and fairly smooth.
This is a sticky, wet dough; don't be tempted to add more flour
to the work surface. Just dust lightly and use a dough scraper
as necessary to loosen the dough from the table during
kneading. Allow the dough to rest for 15 minutes, covered with
oiled plastic wrap. (This rest period is the autolyse.)
• Knead the dough 3 to 5 minutes, until it is stretchy and
smooth, yet still slightly sticky. Shape the dough into a loose
ball, place it in a lightly oiled bowl, and turn the dough in the
bowl to coat with oil. Cover the bowl tightly with plastic wrap
and let the dough rise at room temperature (75 to 77 degrees)
for about 1 hour, or until the dough looks slightly puffy but has
not doubled.
• Place the dough in the refrigerator for at least 8 hours, or
preferably, overnight to let it relax, develop flavor, and
become more manageable.
• Take the dough from the refrigerator and let it sit at
room temperature for 1 to 2 hours, until it begins to warm up
and starts to rise.
• Flour a work surface well and gently dump the dough
onto it. Divide the dough into three equal pieces, about 13
ounces each. Gently flatten one piece, pressing out some of
the air bubbles, and stretch it into a rectangle. Fold the top
third down and the bottom third up as if you were folding a
business letter. Now form the loaf into a short baguette by
rolling the dough over from left to right and sealing the seam
with the heel of your palm. Fold the dough over about 1/ 3 of
the way each time, seal the length of the loaf, then repeat. You
want to gently draw the skin tight over the surface of the loaf
while leaving some air bubbles in the dough.
• Seal the seam, being careful not to tear the skin of the
dough or deflate its airy structure. Do not elongate. These
loaves are about 10 inches long.
• Cover an area on the work surface with a thick layer of
flour and place the loaf, seam side down, on the flour. Repeat
with remaining pieces of dough.
• The loaves will be loose and slightly irregular in shape.
Leave plenty of space between the loavesthey will spread as
they rise. Cover the loaves with well oiled plastic and let them
rise for 1 to 2 hours, until bubbly and loose.
• Thirty minutes before baking, preheat the oven to 475
degrees. Place a baking stone in the oven to preheat and
position an oven rack just below the stone.
• Sprinkle a peel very generously with cornmeal. Line an
upside down baking sheet with parchment paper and sprinkle
very generously with cornmeal. Lift one loaf, flip it over so the
floured side is on top, and gently tug on the ends to stretch
the loaf to the full length of the peel, or about 14 inches on a
pan. Repeat with the remaining loaves, placing 2 on the peel
and 1 on the pan. Dimple each loaf with your finger in about 6
places, but don't deflate them too much. Be sure the loaves
are loosened
• continued in part 2
Amy's Crusty Italian Loaf pt 2
• From the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack
below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times then quickly shut
oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
• Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or
until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown.
(If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for
at least 30 minutes before serving.

Amore-the Italiano Love Cake

Yield > 1
Servings
Ingredients :
CAKE
1 1/4 cup Powdered sugar, sifted
1 cup Cake flour
15 lrg Egg whites, (1 1/2 cups)
1 1/2 tsp Cream of tartar
1 1/2 tsp Vanilla extract
1/4 tsp Almond extract
1/4 tsp Salt
1 cup Granulated sugar
FILLING AND TOPPING
1/2 cup Amaretto
1 pt Pistachio ice cream,
softened
1 pt Chocolate ice cream,
softened
2 cup Heavy cream
1 cup (6 oz.) semisweet
chocolate chips for garnish
Method :
• 1. Position a rack in the center of the oven and preheat
the oven to 375 F.
• 2. To make the cake, combine the powdered sugar and
cake flour.
• 3. In a large bowl, using an electric mixer on high speed,
beat the egg whites, cream of tartar, vanilla extract, almond
extract, and salt until well mixed and soft peaks form. Beat in
the sugar, a little at a time , and beat until stiff but not dry.
With a rubber spatula, fold in the dry ingredients until the flour
is just incorporated. Pour the mixture into an ungreased 10-
inch tube pan, shaking the pan lightly.
• 4. Bake for 30 to 35 minutes, or until the top springs
back when touched and is golden brown. Invert the pan onto a
bottle or funnel and cool completely.
• 5. To assemble, using a serrated knife, cut the cake into
three layers.
• Sprinkle each layer with some of the amaretto. Place one
layer on a serving plate. Spread the pistachio ice cream on the
bottom layer and top with the second layer. Spread the
chocolate ice cream on the second layer and top with the third
layer. Freeze the cake for 20 to 30 minutes, or until set.
• 6. Meanwhile, to make the topping, in a chilled bowl,
using an electric mixer on medium speed, beat the heavy
cream and the remaining amaretto until it forms soft peaks.
Spread on the top and sides of the cake. Return to the freezer.
• 7. Meanwhile, in a small saucepan, over low heat, melt
the chocolate chips, stirring until smooth.. Line a baking sheet
with aluminum foil. Pour the melted chocolate onto the
prepared pan, spreading it 1/4 inch thick. Let chocolate set for
15 minutes. Using an oiled heart shaped cookie cutter, cut out
hearts. Place them on top of the cake. Keep cake in the freezer
until ready to serve.
• My notes: This was absolutely wonderful, however next
time I am going to start with a boxed angel food cake mix.
Also I had to let the chocolate set more than 15 minutes
before I could cut it, I guess my house was too warm. and now
that soda pop no longer comes in bottles and funnels are
mostly plastice, I had a very hard time finding somewhere to
invert the cake, finally I just used the full amaretto bottle. The
source for this recipe is: 1001* Chocolate Treats by Gregg R.
Gillespie

American Lasagna (Usda)

Yield > 24
Keys : Pasta Freezes Italian Italy European Mediterranean Usa American States North American
Ingredients :
2 1/4 lb lean ground beef
1/3 cup instant minced onion
3/4 tsp garlic powder
4 tsp salt
3/8 tsp red pepper, crushed
1 tbl oregano
3 tbl parsley flakes
18 oz tomato paste, 3 (6-oz) cans
24 oz tomato sauce, 3 (8-oz) cans
2 1/4 cup hot water
3 lrg eggs, beaten
3 lb cream style cottage cheese
1 lb lasagna noodles, cooked, (18 noodles)
12 oz processed cheddar cheese, shredded
3/4 cup parmesan cheese
Method :
• Line four 8x8-inch baking pans with heat-resistant
freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
• Crumble beef; cook until lightly browned. Stir in onion.
Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with cottage cheese.
• In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture
• (about 3/4 cup), processed cheese (1/3 cup), and
parmesan cheese (1 1/2 tablespoons). Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING Preheat oven to 400F. (hot). Bake 30 minutes or until sauce bubbles at edges.
• TO FREEZE Cool for 30 minutes at room temperature.
Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD Preheat oven to 400F. (hot).
Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.
• VARIATION Italian Lasagna - Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.

Amazing Low-Fat Cannoli

Ingredients :
FOR THE FILLING
2 pt no-fat or low-fat ricotta cheese
6 tbl sugar or to taste
1 tsp rosewater
1/2 tsp vanilla extract
1 tsp cornstarch dissolved in
1 tsp water
1 tbl melted butter or canola oil
(or more spray oil)
1 tbl chopped toasted pistachio
nuts
TO FINISH THE CANNOLI
Spray oil as needed
12 x four-inch wonton wrappers
Method :
• The night before, place the ricotta in a yogurt strainer or cheesecloth or paper-towel-lined strainer over a bowl. Drain overnight in the refrigerator. Discard the whey.
• Preheat oven to 400 degrees. Lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste.
Brush the outside of the cannoli with melted butter or oil, or spray with more oil. Roll up all the wrappers the same way.
Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes. Let the shells cool to room temperature on a wire rack.
• Finish the filling: In a large bowl, combine the drained ricotta, sugar, rosewater, and vanilla and whisk to mix. Correct the sweetness, adding sugar or rosewater to taste. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. The recipe can be prepared several hours ahead to this stage.
Store the shells in an airtight container. Store the filling in the refrigerator, up to 24 hours.
• Just before serving, pipe the ricotta mixture into the pastry shells, a little into each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.
• This recipe yields 12 cannoli.
• Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers, which are baked instead of fried.
The recipe is extremely easy to make, but you must start the night before to drain the cheese.
• Yield: 12 cannoli

Rice/ Kow

The backbone of every Thai meal is extra-long-grain rice.The directions below will produce rice that is fluffy but rather dry, ready to soak up lots of soup or curry during the meal.
2 c. extra-long-grain rice
2 1/2 c. water
1.In a deep saucepan, bring rice and
water to a boil over high heat. Boil, uncovered, for 2 to 3 minutes.
2.Cover pan and reduce heat to low.
Simmer rice 20 to 25 minutes, or until all water is absorbed.
3.Remove pan from heat. Keep
covered and let rice steam for 10 minutes.
4.Fluff rice with a fork and serve
hot.

Amatriciana Sauce

Yield > 6
Ingredients :
1/3 cup olive oil
4 x onions, coarsely chopped
8 oz Canadian bacon, sliced, cut
into 3/4" square
OR sliced smoked ham
4 x cloves garlic, crushed
2 can , large plum tomatoes , in
juice, 35 oz. each can
(4 cups tomatoes)
2 tsp sugar
3/4 cup dry red wine
salt and freshly ground black
pepper, to taste
Method :
• Heat oil in a medium size heavy saucepan over mediumhigh heat. Add the onions, and sauteefor 10 minutes. Stir in the bacon and garlic, and sauteefor 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.

Amatriciana Sauce

Yield > 6
Ingredients :
1/3 cup olive oil
4 x onions, coarsely chopped
8 oz Canadian bacon, sliced, cut
into 3/4" square
OR sliced smoked ham
4 x cloves garlic, crushed
2 can , large plum tomatoes , in
juice, 35 oz. each can
(4 cups tomatoes)
2 tsp sugar
3/4 cup dry red wine
salt and freshly ground black
pepper, to taste
Method :
• Heat oil in a medium size heavy saucepan over mediumhigh heat. Add the onions, and sauteefor 10 minutes. Stir in the bacon and garlic, and sauteefor 5 minutes more. Stir in the tomatoes, sugar and wine. Season to taste with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally.

Pad Thai recipe

Pad Thai recipe

Raw materials and ingredients of the recipe Pad Thai recipe.
Thin rice noodles 200 g.
Hard tofu, cut into small squares, 1 sheet.
3 tablespoons vegetable oil.
1 tablespoon lemon juice.
Pound 2 tablespoons roasted peanuts.
The Kuicheai 1/2 cup.
1 tablespoon tamarind juice.
Radish, cut into small pieces 1 cup.
1 cup bean sprouts.
Shrimp, 6.
1 tablespoon vinegar.
Cayenne pepper 1 tsp.
1 tablespoon fish sauce.
1 tablespoon dried shrimp.
Egg 1.
2 tablespoons palm sugar.
1 banana blossom heads.


The Pad Thai recipe, and recipes.
First, oil the pan, then set fire to the oil is hot enough. Add shrimp and stir it, then followed by the noodles. Fried shrimp mixed with it throughout.
The next step to put us to carry the fish sauce, sugar, vinegar, cayenne pepper, radish, tofu, peanuts, dried shrimp, tamarind juice and stir to mix thoroughly.
When the egg, then stir until the egg is then put on. Then, even with the Kuicheai stir fry until combined. When chicken is done, they drew up on a plate. Sprinkle with bean sprouts. To eat with banana blossom or other vegetables.
I finished with a delicious recipe Pad Thai recipe, and like many people who are looking for this recipe, I found the page with recipes and cool it.

Fried shrimp with lemon sauce.

Mixture (approximately).

 

5 pieces of shrimp.
500 g of wheat flour.
Flour, 3 tablespoons of the custard.
Egg 1.
3 tablespoons lemon juice.
13 teaspoons of sugar.
1 teaspoon salt.
300 g of water.
1 liter of vegetable oil.
Fresh vegetable salad.
Everything ready before you start making shrimp.
The shrimp are peeled and then cut along the back of the shrimp.
Then rinse thoroughly. Put flour, egg white custard with a teaspoon and mix them together.
Then be mixed with wheat flour by hand and press gently so that the size and the shrimp.
Then add the oil in a wok over medium heat. The shrimp fried until golden crisp.
At the drain and then place on a plate decorated beautifully.

Choux Cream

Now you got me so much river water. I also do not mix.
Anyone taking a dissuade you from the game room. I do not have it.
I like the mix, it does not stop here to stay.
If you are in Thailand you would ask your husband buy for you.
What I want to take it. I do not like living here.
Today I want to eat Boston cream. I think it's sweet filling. Flavored soft silken
I urge you to try to move it back into the kitchen and the ponderous belly pics.


This candy got you doing it at home, we will do the same, Clare A. (Éclair).
Fact that Claire's is a bit longer and may garnish with chocolate.
But you got the dough into a sphere called Sugar (Choux).
And today you got a sweet cream holds it (Choux Cream) here.
Components in the cream and custard:.
Heavy cream / whipping cream 2 dl.
Sugar 3/4 cup.
Ingredients 3 eggs.
3 tablespoons corn starch.
Vanilla 1 teaspoon X tracks.
Cold butter, 2 tablespoons salt.
(Salt 1/4 teaspoon if using unsalted butter, taste it).
Components in a Puff / Claire 's:.
Multi-purpose flour 1/2 cup.
Water 1/2 cup.
Cold butter, 2 tablespoons salt.
(Salt 1/4 teaspoon if using unsalted butter, taste it).
Ingredients 2 large eggs.
Bring a pot of heavy cream to warm it. Then add sugar to.
I always make enough to melt the sugar and hot milk to it. I just warm enough.
Who will make it a double boiler.
Now I have my vanilla. This is like sugar, vanilla.


Mix the flour, then egg mixture into the flour and grain is not so.
Then before you leave.
Check the ingredients of eggs earlier. Gradually pour the cream into the pot.
And the need to address. I absolutely do not need the hot cream. I cooked an egg wedge.
We do not want to be that way.
Once the mixture is homogeneous, then add butter to it.
I have to stay consistent and use only low heat.
And then lift off the heat. Set aside to cool.
From this we can do a puff pastry shell that is me.
Preheat the oven to keep it at 200 ° C.


Boil water and butter together provide enough water to steam and hot melted butter.
No need to boil it.
At this point I have to do it soon. The purpose flour into it.
Stir the dough until smooth and well water is not available here.
Add egg mixture into the eggs and beat well.
Then I made as needed. To squeeze your way out.
Who will use force cookie. Lap or lay dormant. Although I enjoy.
Send it into the oven.
Take the time to bake for about 15 minutes or until golden brown, but not enough.
Use scissors to cut back too. Yes, it is not hollow.
I think that would cool the core, we do well, so I had to squeeze the filling.
Holes were squeezed into the cracks of the puff my way.

Ox tongue, roast beef curry pie.

Garnish.




1 tablespoon oil.


3 tablespoons of curry paste.


500 ml cream.


Dice potatoes, cut into 5-8 pieces 2 × 2 cm


Sugar 1 tsp.


2 tablespoons fish sauce.


Salt 1 tsp.


1 teaspoon cayenne pepper.


Braised beef tongue, soft 200 g, cut into pieces.


Pie dough as needed.


Egg 1.




How do




Preheat oven at 180 degrees Celsius.


Bring the pan to the oven. Add enough oil to heat. Add the spices, curry and stir the onion.


Add coconut milk and stir into the soup to a boil.


Add sliced ​​potatoes to a boil, dice the cooked enough.


Season with fish sauce, palm sugar, salt, cayenne pepper.


The salty taste that is sweet.


The braised beef tongue, cut it, then stir into the boiling soup and let it down periods. The soup Klukklik off.


Spoon soup into a container for baking.


The pie dough is then rolled off the soup. And container throughout. In this pie crust with egg yolk.


Bake for about 15 minutes to boil the soup and pie crust golden brown. Carried out and served hot.

Macademia chocolate chip and raisin cookies

Ingredients and how to do.
Multi-purpose flour 180 grams.
130 g unsalted butter (if using salted butter, no salt).
80 grams of sugar sand.
80 grams of sugar.
1 egg.
Vanilla 1/2 tsp.
Salt 1/2 tsp.
Powdered cinnamon 1/4 tsp.
Baking powder 1/2 tsp.
Sports Academy were 100 g.
60 grams of raisins.
chocolate chips 60 g.
1. Sift flour, baking powder, salt and cinnamon together and set aside.
2 Beat the butter and sugar until smooth, the two species. Note that light.
Add eggs, vanilla and beat until combined. Followed by the flour and mix well using a spatula.
The Academy were even raisins and chocolate chips into the pie, mix them together.
3 at 170 degrees oven for about 15 minutes to cook on the grill and let cool.

blueberry cheese pie

Cream cheese 1 cube.


100 grams of biscuits.


2 lemon half.


Melt half the butter cubes.


Blue berries follow my passion.


I like it I like fresh milk added.




I got the bread and thoroughly.


Pour the melted butter and stir to combine.


I used to toss it down the pitch.


Using a small bowl and six cups made ​​me a little.


Before I go into the refrigerator. LA to go turned into a free slot in my cream cheese.


Cream cheese, sweetened condensed milk, lime juice into the bowl.


It hit me that I did not measure. I hit the full stop.
Remove from refrigerator and pour the cream and blue berries.


Then off to the fridge.

Amaretto Zabaglione

Ingredients :
5 x egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto
(or white wine)
1 cup cream
ALMOND PRALINE:
1/2 cup sugar (caster)
1/2 cup almonds, unsalted
Method :
• *Almond praline:
In a very clean saucepan, heat sugar and almonds until sugar begins to turn golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush or process into coarse pieces and set aside.
• Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add amaretto, place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. A balloon whisk is best for this. Remove from heat and allow to cool to room temperature.
• Whip cream until soft peaks form. Fold into egg mixture with half the crushed almond praline.
• Pour over poached peaches or pears and sprinkle with remaining toffee.
• A traditional Italian dessert cream that's great poured over fresh or poached fruit.

Amaretto Peach Cheesecake

Ingredients :
3 tsp Margarine
1/3 cup Sugar
1 x Large Egg
3/4 cup Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 tsp Unbleached All-purpose Flour
3 x Large Eggs
16 oz Canned Peach Halves *
1/4 cup Almond Flavored Liqueur
Method :
• * Peach halves should be drained, and then pureed.
• Combine margarine and sugar until light and fluffy. Blend
in egg. Add flour; mix well. Spread dough onto bottom of 9- inch springform pan. Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at
medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Amaretto Hazelnut Macaroon Cheesecake

Keys : Alcoholic Nuts Pie Italian Italy European Mediterranean
Ingredients :
HAZELNUT CRUST
1 cup hazelnuts, roast 10 min at 350
3 x egg whites
2 tsp vanilla
2 cup powdered sugar
1/2 cup sugar
1/8 tsp salt
FILLING
1/2 cup amaretto
3 tsp gelatin, unflavored
2 tsp vanilla
1 1/2 lb cream cheese
3/4 cup sugar
2 tbl lemon juice
1 tsp lemon zest
2 cup cream
Method :
• Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment (DO NOT USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment.
• line a cookie sheet with greased parchment
• whisk together eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. add both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mixture. process
for 15 sec until smooth
• reserve 1/2 - 1/3 cup batter. pour remaining into spring form, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
• bake crust 25-30 minutes, disk 20-25 minutes cool on wire rack
• chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto (DO NOT SOAK FOR MORE THAN 15 MIN OR THEY GET SOGGY !)
• carefully remove crust (VERY CAREFULLY). replace bottom of spring form with foil wrapped cardboard circle.
replace crust
• amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 minutes heat in sauce pan with hot (not boiling) water stirring for 4 minutes. leave in hot water to stay warm
• beat cream cheese in mixer for 1 minutes add lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. fold in remaining whipped cream. fold in soaked macaroon disk bits
• scrape into prepared pan, cover with plastic wrap.
refrigerate at least 3 hrs.
• (preferably overnight)

Plum Sauce

Plum Sauce
Ingredients
2 1/2 lb Apricots; stoned &
-quartered *
2 1/2 lb Plum, red; stoned &
-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &
-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &
-diced
5 Garlic clove; minced
1 Cinnamon stick
Directions
1. Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
2. Combine the apricots, plums, three cups of vinegar and water in a large nonreactive
kettle and simmer until soft; about 25 minutes. Remove from heat and
set aside.
3. In another non-reactive kettle, this one very large, combine the remaining
vinegar, sugars, and Karo and bring to a boil, stirring.
4. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then
simmer uncovered for one hour, stirring every so often. Remove the cinnamon
stick.
5. With a food processor, pulse the mixture for a couple of seconds (this has to be
done in batches; process a little longer if you like a less- textured sauce).
6. Return to the kettle and boil gently, stirring, until the sauce has thickened, about
15 minutes (the sauce will thicken some more as it cools).
7. Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath
for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in
the jar for 2 to 4 weeks before using.

Soy Sauce Dip

Makes half Cup
Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings
Wontons and Cantonese Egg Rolls.
Ingredients
• 1/3 Cup Soy sauce
• 2 tablespoons distilled white vinegar
• 2 teaspoons sugar
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes are here)
Directions
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to taste.

Garlic Sauce

Garlic Sauce
Ingredients
• 2 tablespoons of peanut oil
• 2 tablespoons of shredded garlic (use a mincer)
• a little ginger if you prefer as well
• 3 tablespoons of oyster sauce
• 1/2 cup of chicken stock or canned broth
Directions
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is
smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster
sauce and stock simmering for another few minutes. Pour over your favorite fried rice
or rice and meat dish.

Baked potato with cheese, bacon, "Simple Italian Food Classic.

ASTV

Ingredients are as follows.
Potatoes, cut into 0.5 cm thick) 150 gms.
mozzalella cheese 50 g.
Parmesan cheese 10 g.
Crisp bacon, 10 g.
Make Way for parsley.


White wine sauce ingredients.
2 cups white wine.
Water 1 cup fish stock.
Lemon juice 1 tsp.
1 cup of thick cream.
Cayenne pepper 1/4 tsp.
Salt 1/4 tsp.


Method of making a sauce of white wine, bring a saucepan heat the white wine and water, a fish, lime juice and stir it around a thick cream, season with salt and pepper, stir well and set aside first and then the potatoes, cut it out. Boil until done, about 70% (during boiling, salted down a bit), then scoop up the paste in the dish. Spoon the sauce, white wine and pour about 50 grams of boiled potatoes on the prepared pan. The Moscow City Marella with cheese. Then into the oven to see this beautiful yellow cheese. Then sprinkle with the Parmesan cheese. Then the oven, cheese, onion yellow again. Then it's topped with bacon, served to raise up and pass the Valley. Shall not eat potatoes soft. With the smell of fragrant cheese and bacon. To enjoy a meal.

Guide to Buy Kitchen Aid Stand Mixer (KitchenAid Stand Mixer).

How to Choose a KitchenAid stand mixer, and the difference between a model and a power adapter.


KitchenAid Stand Mixer was born in the hope of 0.1919 (this is the first year after World War 1 What is it really that long) is the name of the person did not intend. This is just an artifact. Assistant in the kitchen, so it is the source of a KitchenAid at meanwhile.


Now, let's see how it KitchenAid model. I have several versions. (It was not my choice).
We chose to compare the four versions of the models sold in America today and has been popular at the moment.


Price, Low to High (Artisan
Choices for choosing Mixer

1. Size mixing bowl.
The large mixing bowl, mix it up. We do it at once. It is a very large 10-liter, it has the disadvantage that we do not want to hit it a few ingredients that thread. I hit it head to the bottom of the basin. A size that is currently made ??of 5-liter stainless steel. A stainless steel rather than plastic or glass bowl. (The classic-grandmother's) is that when we hit or whipped cream mixture should be cooled in the stainless steel to retain the cold better.

2. Power motor (watt).
like the horse power of a car is a very high speed and strength to the mix a lot. And High power to get even more expensive And the High power of the Internet is time to mix the ingredients with a mass or weight is a simple mixture of hard packed stickiness. High power that can be mixed together is better and less High power. (Recall that car ran up the hill. If the car is good is it quickly. The bus is little chance until I could smell the smoke coming out of the machine is a bonus as well).

For general bakery. The bread is not very often get up to 300 watts.

3. Lifetime and durability of the machine.
We emphasize that this is not important. How do we know that we will purchase the product worth the money we will lose out. The answer lies in the experience of those who have been met. That you have read. I also believe that you are the one who has been told or heard of the reputation of its products like KitchenAid. I heard it was a KitchenAid for 10-15 years. Some of this is that since you're moving now to the grandchildren and numerous great chefs, even the larger stores or hotels, they are to trust the KitchenAid as an assistant in his kitchen. School of cooking and baking, because many of the KitchenAid? Think of the number of students in class or school to school every day how hard it must have been looking forward to any response that it's hard to live.

*** The lifetime of the device is a long one. Although the manufacturers have made it very durable, however. Factors can not forget it is yourself. Whether you use this device to be characterized as specifications of this device. How do you keep a clean, well maintained. When you pay attention to this point, every piece of equipment that will stay with you until the end of its life time will be.

4. machine made from Metal or plastic.
Of course, that metal will be stronger than plastic and KitchenAid structure is made ??of metal .
 
5. Special Accessories
The shutdown automatically of the machine when the motor is too hot or too long time usage. This feature is available in the Pro500plus and KitchenAid Pro600.
Other accessories. The cover is splashed with a mixture drops. Machine can be connected to other accessories such as a KitchenAid has the current version can be made ice cream but must be to buy a mixer bowl for ice cream. Or as a pasta machine or a meat grinder. But first you need to buy accessories (at cost to add it to the right).

KitchenAid your version is right for you (I recommend the 3 generations).
1. KitchenAid model Artisan
Different colors to choose from. I want to fill it in your kitchen like?

This model is ideal for those who prefer to do my baking. As a hobby. To a neighbor or family member who made ??me appreciate that you invented. Occasionally, they show his stuff at a party.

summary available use every day. But do not overdo it for a long time.

lovely, beautiful.
But not fragile.

Buy and See Detail KitchenAid Artisan 5-Quart Stand Mixers

2. KitchenAid model Pro500plus
Spontaneous and energetic. Both in and outdoors. Cakes and pies and bread, tried to take aim, and that will be made ??for the creep of the pool. Become a major revenue source. The provision for the future, I do not like it. Skilled people we need to develop it. The sellers will sell like hot cakes pro500plus to the charm.

Designed for use in a commercial. Is robust to the use of the industry. The system turns off automatically to protect the motor. When the time is too long (hot motor).
Strong resistance.
Elegant design.

Buy and See Detail KitchenAid PRO 500 Series 5-Quart Mixers

 
3. KitchenAid model Pro600
Make for Cooks who think Big (and Dream Bigger).

KitchenAid's top assistant in the kitchen or for a partner to do. Dedicated commitment to a dream. Security firm aims to be a professional partner to help you fully Pro600. The extreme. Often times a day and plenty of time to hit soon. The pride that's good companion. I need you the most luxurious (and I may take it when you are on the table).

Designed for use in commercial applications is resistant to the industry. The system turns off automatically to protect the motor. When the time is too long (hot motor).
Strong resistance.
With remarkable grace.

Buy and See Detail KitchenAid Professional 600 Series 6-Quart

A watt of power appropriate. It depends on the wattage of the appliances are to be used. The Forum suggested that we should use the power adapter to power more appliances are being used. Depending on the quality of the converted light. The company manufactures non-standard power adapter, as specified in the unit as a 500 watt but I actually have a 400 watt power Sian suggested that I make sure to buy a lot of power is safer than before. The store is a recommendation to buy all the deities, which he said was standard and the price is reasonable.

For the KitchenAid.


Artisan 325 watt power generation capacity on the power adapter should be at least 500 watt.
The Pro600 watt 575 watt power converter on my 800 watt minimum.