I'll be taking a few days holidays in Grisons where the mountains are beautiful and the snow is plentiful....
Anyway, I'll be back very soon...
Do not knead the dough, otherwise the biscuits would be too hard. You have carefully to work the dough like shortcrust pastry (see the shortcrust recipe in the “sweets” category of my blog).
The “MAILANDER” should not be rolled out too thinly nor too thickly, therefore you should rigorously respect the instructions.
If you wish you can cut out the biscuits with a hole in the center so that you can hang them on the Christmas tree.
Eat these "MAILANDER" with a good cup of tea, coffee or hot chocolate at any time of the day.
1. Heat a frying pan, add the butter and chicken. Sizzle over high temperature while continuesly stirring.
2. Add the mushrooms, continue sizzling and stirring until they are golden.
3. Add the shallots and cook until they are translucid.
4. Then, incorporate the cream and cheese. Stir and let simmer gently over low temperature for about 10 minutes.
5. At the very end, add the tarragon leaves, salt and pepper to taste.
6. Serve, sprinkled with more tarragon leaves.
If you don’t have any fresh tarragon, then use the dried herb, but don’t sprikle any on top of the dish. The herb should only be used inside the sauce. And, of course, don't forget that dried tarragon is a lot stronger than when it's fresh so use about 1 1/2 Tsp.
The dish is ready once the cheese sauce has thickened.
Serve with pastas (ex. tagliatele), spetzle or white rice.
The other incomparable aspect of “GUATCHUP” is it’s fabulous and exotic taste of guava! For the most reticent of you, I can assure you that you’ll be positively surprised by this alternative ketchup. It’s flavor is, in a sense, quite similar to Uncle Sam’s ketchup, but “GUATCHUP” is sweeter, surprisingly fruity and is a little less vinegary than the latter. In fact, you will not have any problem to replace your usual ketchup sauce by it’s multifaceted Brazilian cousin! And, you’ll see that you will also not come to miss the other!!!
“GUATCHUP” is absolutely yummy with barbecues, French fries, meat, pastas, potatoes, rice, fish, Asian food, with tortilla chips, crisps and vegetables. It is also perfectly fit to be used as a base to sweet and sour sauces or mixed in mayonnaise. One can use it in any manner that can be imagined…
“GUATCHUP” is a 100% natural salsa that rocks the palate and offers a sunny fortaste of paradise!Guatchup link: www.guatchup.com.br/ingles/index.html (Guatchup -Pic by www.jetbras.co.jp)
Her act of bravery has not been forgotten as it represents an important milestone in the history of Geneva. This observance has since then been memorialised between the 11th and 12 th of December, every year.
On this day, the people disguise themselves and, like for Halloween, the kids go from door to door to sing the traditional “Cé què lainô” song in order to get a bit of pocket money or sweets (chocalates in general). In the old town, like in 1602, battalions parade with horses and torches dressed up in their historical costumes and carrying the original gear, proclamations are made, old military music is played (fifes and tambourines), a big bonfire is lit in front of the cathedral St.-Pierre and guns are fired. All the closed places and secret passages of the old town (generally inaccessible all year long) are open. All the food stores and conectioneries sell chocolate cauldrons which are filled up with marsipan vegetables in honour of the woman who “saved” the town from the Savoyard invasion. A traditional vegetable soup is eaten and the fragrant “vin chaud” (spiced hot red wine) is drunken in the streets where they are being prepared.
Every family buys a chocolate cauldron and as a rememberance ritual, two people (the youngest and oldest) hold one another’s hands over the “marmite” (cauldron in French) and break it, uniting their forces, while pronouncing the sentence “qu’ainsi périssent les ennemis de la République!” (“that in this way, the enemies of the Republic perish!”)…
The “Escalade” is a kind of carnival which is only celebrated in Geneva and nowhere else in Switzerland. This special time of festivities lasts two days during which the people rejoice and the atmosphere is very joyful and colourful. If you like historical parades and reconstitutions, then the “Escalade” is for you!(Compagnie 1602 -Pic by www.edwebpreject.com
~ Bagels ~
Recipe (only the bread) taken from Eric Treuille & Ursula Ferrigno's "Ultimate Bread" cookbook and adapted by Rosa @ Rosa's Yummy Yums
2 Tsp Dried yeast
1 1/2 Tbs Grannulated sugar
500g Strong white flour (plain)
1 1/2 Tsp Salt
1. Sprinkle the yeast and sugar into 100ml of the water in a bowl. Leave four 5 minutes and then stir to disolve.
2. Mix the flour and salt together in a large bowl, make a well in a centre of the flour and pour in the yeasted water.
3. Pour the remaining water, holding back about half, into the well. Mix in the flour and stir in the reserved water, as needed, to form a firm, moist dough.
4. Turn the dough out onto a well-floured surface and knead until smooth and elastic for about 10 minutes. As you knead the dough, gradually work in as much additional flour as you can comfortably knead.
5. Put the dough in a lightly oiled bowl, turning into coat and cover with a tea towel. Leave to rise until doubled in size, about 1 hour.
6. Knock back the dough, then leave to rest for 10 minutes.
7. Cut the dough into 8 equalized pieces.
8. Shape each piece into a ball and form each bowl into a ring by inserting a floured finger into the centre of each one. Work the finger in a circle to stretch and widen the hole. Then twirl the ring around the index finger of one hand and the thumb of the other hand until the hole is about a third of the bagel’s diameter.
9. Place the bagels on a lightly oiled baking sheet, then cover with a damp tea towl and leave to rest for 10 minutes.
10. Bring a large pan of water to the boil, then reduce the heat to allow the water to simmer. Use a perforated skimmer to carefully lower the bagels into the water in batches of two or three at a time.
11. Transfer the drained to a lightly oiled baking sheet.
12. Bake at 220°C (425°F) for 20 minutes or until golden.
Here's another weekend of cat blogging which has started, so grap your mouse and share your kitty cat pickies with us!!!
Unfortunately, since I don't have a digital camera at home, the amount of cat pictures that I can offer is very limited... Anyway, I really enjoy the other bloggers' kitties that I discover every week in WCB.
It's funny to see that those who have a close relationship with food also love animals, and in particular cats and dogs. It seems both go hand in hand!....
Mr. Fridolin (Herr Kiki) in his sleepy, yet malicious state of trance...
You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia. If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.
A list of the pussycats you can admire:Check out Beowoulf and Domino as they take a relaxed attitude to life at The Countess
(Fridolin -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
It is important to know that, unlike other South American countries, Brazil has highly tasty dishes which are playfully sweet, but rarely wildly hot; they are harmonious and delightfully perfumed. Brazilian food tends more to rafinement rather than to inducing an electrocuting and fiery clash of overwhelming sensations!
Brazil's national cuisine has to be seen like a collection of five main regional styles and methods of cooking. The North is heavily influenced by the Native Indians, the Northeast is pedominated by African cuisine, the Central-West is an agricultural region with lots of ranches, fishes and game, the Southeast has a big European and North African cooking tradition and The South's diet comes from the gaucho (cowboy), German and Italian people.
Brazil’s sensual and mystique aura is captured within this typical Afro-Bahian dish named “MOQUECA DE PEIXE”. It is voluptuously spiced and delicately perfumed. “MOQUECA” is a concentration of what Brazil has to offer: beautiful sweet flavors tinted by the exotic savor of tropical islands. This speciality is so heavenly and colourful that it will wonderfully play with your taste buds which will be delightfully tingled!!!~ Moqueca Da Peixe ~
Dende oil, or palm tree oil, may be difficult to purchase if you don’t have a Carribean market near your house, so you can replace it with olive oil although it’s flavor will be different.
You can either simmer the “MOQUECA” in a normal pan or in a clay pot placed in a moderate oven, thus being careful that the stew doesn’t dry too much or burn.
Eat this dish with farofa (fried manioc flour) or plain white rice (Carolina, parboiled, etc…).
1. Preheat the oven to 210°C (410°F).
2. In a bowl, beat the eggs with the pureed pumpkin, then add the maple syrup, cream, melted butter, rum, sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, ground allspice, ground cloves and salt.
3. Roll out the shortcrust pastry and line the pie dish or flan case. Trim off excess edge.
4. Prick the bottom of the pastry with a fork.
5. Pour the filling into the pastry case and bake for about 35-40 minutes.
6. Eat once it is cool.
While preparing the filling you can taste it in order to see if you want the pumpkin mixture a little sweeter. If it’s the case add some sugar. But, normally, this filling needs no added sugar.
Instead of maple syrup you can use either light runny honey, golden syrup or corn syrup, but be careful, because they all have a different sugar potency.
Do not to let the pie crust get too brown. If it has a tendency to burn, then lower the oven heat to 180° C (350°F) after the pie has baked for about 15-25 minutes at 210°C (410°F).
If you use "Shortbread Pastry", you'll have to bake it blind before you can pour the filling into the pastry case.
Eat with whipped cream.
*See "Shortcrust Pastry" recipe on this blog.