GOURMANDIA, a place for recipes and food related questions and answers

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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Sun Jun 07, 2009 9:01 pm

Come on everybody!! Let's have a baking and cooking party!!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by robin on Sun Jun 07, 2009 10:15 pm

caysa wrote:Come on everybody!! Let's have a baking and cooking party!!
I love eating
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Guest on Mon Jun 08, 2009 7:08 am

great now this thread is making me hungrey giggle

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FINNISH SUMMER SOUP

Post by caysa on Fri Jun 12, 2009 6:31 am

Take a flowery plate...


Fill with Koskenkorva Vodka....



Eat with spoon...
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Fri Jun 12, 2009 7:32 am

caysa wrote:Take a flowery plate...

Fill with Koskenkorva Vodka....

Eat with spoon...
i know that now, from what so cheerful the Finnish people! Laughing
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Fri Jun 12, 2009 9:44 am

absolutely nothing to understand, whether you eat with a spoon vodka at the plate? clown
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Fri Jun 12, 2009 9:53 am

AllyKass wrote:absolutely nothing to understand, whether you eat with a spoon vodka at the plate? clown
They drink the vodka from glass. They spoon the soup out of plate. Arrow
This is a soup!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Fri Jun 12, 2009 9:57 am

Ophiophagus wrote:
AllyKass wrote:absolutely nothing to understand, whether you eat with a spoon vodka at the plate? clown
They drink the vodka from glass. They spoon the soup out of plate. Arrow
This is a soup!
I do not see anywhere the soup!!! :scratch:
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Fri Jun 12, 2009 10:03 am

AllyKass wrote:
Ophiophagus wrote:
AllyKass wrote:absolutely nothing to understand, whether you eat with a spoon vodka at the plate? clown
They drink the vodka from glass. They spoon the soup out of plate. Arrow
This is a soup!
I do not see anywhere the soup!!! :scratch:
You were looking for it on the stove or in the refrigerator ?
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Fri Jun 12, 2009 10:10 am

You will see flowers!!! and then very clear soup haha.
When you eat it with a spoon you will become very very happy Smile
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by robin on Fri Jun 12, 2009 11:43 am

Oo happy soup, but it wont make me happy, its bitter and this makes me doing grimaces. lol!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Fri Jun 12, 2009 12:11 pm

You can make your own summer soup.... use champagne instead of vodka??
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by robin on Fri Jun 12, 2009 2:33 pm

caysa wrote:You can make your own summer soup.... use champagne instead of vodka??
This is good idea, to celebrate the beginning of the vacation.
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Sat Jun 27, 2009 10:11 pm

I cooked the next menu for a family holiday:
vegetable soup
broccoli in custard
cherry orchard strudel


broccoli in custard

Ingredients:
• spices (salt, pepper, maggi relishing, worchester sauce)
• 1 dl of milk
• 6 pieces of egg
• 3 tablespoonsful of flour
• 10 dkg of skinny grated cheese
• 50 dkg of mushroom
• 50 dkg of broccoli
Completion:
Thinly bribe with butter one one and a half litre
heat-resisting dishes. Shake up the broccoli in
an other pot slightly with the mushroom and the grated cheese,
pour it then into the dish. The dressing comes next:
mix the eggs with the milk, the spices, and with the flour.
Pour it lastly on top of the vegetables.


Be baking it until cca. 40 minutes 180 spontoon in an oven. Then ready,
if nothing adheres to the fork sticked into his middle
already.
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Sat Jun 27, 2009 10:27 pm

wow,seems yummy.
i think you put pics in right order,because i would be start cherrystrudel too lol! , but do not know whether others would be more fit
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Sun Jun 28, 2009 7:03 am

Awwwww!! You always come up with new nice vegetable recipes!!
Sounds lovely!!

How about the strudel recipe???????
mmmmmmmmmmmm awwwwwwwwwww mmmmmmmmmmmmmmmm
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Sun Jun 28, 2009 7:15 pm

caysa wrote:
How about the strudel recipe???????
You hold the pasta out, you put the filling into it, and you roast it! Laughing
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Sun Jun 28, 2009 7:46 pm

The strudel pasta you lay it on a tea towel or paper. From the fruit juice stains to flow out, to use the paper because of this better. I used a tea towel... What a Face You spread the pasta on melted butter (concerned with cooking oil) , and you sprinkle it with semolina thinly, and with ground walnut. I prepared two poles. ( my mommy makes four of this! ) I used 50 dkg of cherry for the two poles, and 50 dkg of sour cherry. (You may use a cherry instead of a sour cherry, but then it not so delicate!), and 15 dkg of cinnamon flavoured sugar. You share these out on the pasta steadily, and you roll it up with the help of the tea towel or the paper.

With butter bribed you put it into a baking sheet. Spread his roof on whipped egg, and you put it into the oven. cheers
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Sun Jun 28, 2009 7:57 pm

Aha!! Ok, now I see!! I have never done strudel - it is not so common here.
And I would use a tea towel too!!! Much better to roll with!!
(You can wash it!!)
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Banana cake

Post by caysa on Sun Jun 28, 2009 8:15 pm

I noticed I had 4 bananas that were going almost too ripe.
So I made a banana cake:



  • 4 dl flor
  • 1,75 dl sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Mix all dry ingerdients in one bowl

  • 1,5 dl melted butter/margarine (about 150 g)
  • 2 dl butter milk OR 200 g creme fraiche OR 200 g unflavoured joghurt
  • 2 eggs
  • 3-4 ripe bananas


Mash the bananas and mix in the the butter, the creme fraiche and the eggs.
Add the dry ingeredients and mix a little, just to make the dough smooth.
Put the dough into a round cake tin (buttered and sprinkled with bread crumbs)
Bake in 200 C on a low shelf for about 25 - 30 minutes.
Let the cake cool before you tip it over on a nice plate.

This is what it will look like. My cake tin is pretty wide so the cake is not so high.



The topping still remains.... let's see how that works out!!

Ok, here is the topping:


  • 50 g melted butter
  • 4 tablesp. of cold coffee (the leftover from your morning coffee... )
  • 3 dl powdersugar
  • 3 tablesp. cocoa powder (van Houten)
  • 2 tsp. vanilla sugar (or a few drops of essens)

Mix everything, except the butter, well together. Finally add the melted butter.
Spread on top of the cake with a flat knife.
Eat as it is or with soft icecream or whipped cream.



Last edited by caysa on Sun Jun 28, 2009 9:42 pm; edited 2 times in total
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Sun Jun 28, 2009 8:21 pm

caysa wrote:Aha!! Ok, now I see!! I have never done strudel - it is not so common here.
And I would use a tea towel too!!! Much better to roll with!!
(You can wash it!!)
It is rolling on the paper, and it is not necessary to wash it! When I spent it with curd cheese, this was not a trouble.
I used four layers (but the sample of the tea towel shows even so! clown ), when I transferred it into the baking sheet, tore so yeah.
The pure science is the completion of the pasta. At us from this a national competition is kept.
I frozen food which can be got in a shop I used pasta. Wink
But if you believe it so. I write its prescription down! pirat
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Sun Jun 28, 2009 9:54 pm

I do not buy many frozen premade things but this filo pastry I buy.... I have seen how they make it... That is a lot of work!!!
Very difficult to get that thin!!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ricky on Tue Jun 30, 2009 4:13 pm

This is a world-famous recipe from my Italien friend Angelino Corvelli from Tuscany. Many people around the world do it that way but it´s not so Common in some parts of Central Europe for instance (they often forget to keep in mind the first point - see below!).
Caysa asked me to put this venison recipe here as well.

Prescription:
- cook or roast the venison
- take side dishes of whatever sort you want




















lol! lol! lol! lol! lol!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Laaly on Tue Jun 30, 2009 5:10 pm

omg :D that was the shortest recipe i have ever seen king

lol! lol!
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Tue Jun 30, 2009 5:23 pm

Must be very easy to make
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by Ophiophagus on Tue Jun 30, 2009 8:02 pm

This may be a very secret prescription, because it continues through more rows. May not be only to read! pirat
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Wed Jul 01, 2009 6:00 am

Yes... I think you are right.... Written with invisible ink....


confused
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Traditional Finnish Salmon Soup

Post by caysa on Sat Jul 04, 2009 8:08 pm

Very simple to make and very very delicios!


The amount of ingerdients is not at all exact - you use how much you like and can afford.

Water, start with around 1 liter
Sea salt
15 - 20 corns of allspice (Szegfûborsot, maitsestavate pipar, piment)
Onion, lots of onoin, at least 3 or 4! Here the fresh ones re the best too as you can use the leaves too.
Dill, at least 2 dl, finely chopped
6 fresh carrots
10 - 12 new potatoes (old ones work too but it really is best with new ones)
Butter, 50 - 100 gr
1 salmon fillet (or some other fish ), maybe 700 - 800 gr
Cream, fresh and thick, 3 - 4 dl ......



Put the water into a fairly big saucepan or kettle

add salt

and allspice

clean the carrots and cut them into smaller pieces and add put into the water

peel the onions and cut both the onions and the leaves into small pieces and put into the water

chop the dill finely and add that too

scrub the new potatoes and cut into pieces and add in aswell

clean the salmon fillet and take away both skin and bones. Cut into smaller pieces and add into the soup when the potatoes are almost soft.

The water should cover everything well - add more if you need to!

Now add the butter and let melt and cook for a few moments

Finally add the cream and only heat the soup until almost boiling.

Serve with dark bread and butter


Last edited by caysa on Sat Jul 04, 2009 8:43 pm; edited 3 times in total
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by AllyKass on Sat Jul 04, 2009 8:19 pm

well!
I can well imagine all this, however, without onion cheers
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Re: GOURMANDIA, a place for recipes and food related questions and answers

Post by caysa on Sat Jul 04, 2009 8:24 pm

Without onion??????????????????
OMG there is not much left then affraid

Mmmm once i have done it with chives, if you can eat that... or with leaks?
But the fresh summer onions are definately the best....
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