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

No, sadly there is no guarantee for that.....
So I guess we have to manage somehow - the way we are

I made today this roll cake, you made me slubbering for it, its with strawberrys and whipped cream and cottage cheese cream. Its my first roll cake i had ever made, it tastes better than looks

I would taste it!!

Awwwww, did you have to take such a close up picture????
I have nothing left of the chocolate cake, I gave it to daughet Anna she she had surprise guests coming.....
What do I do NOW????

caysa wrote:Awwwww, did you have to take such a close up picture????
I have nothing left of the chocolate cake, I gave it to daughet Anna she she had surprise guests coming.....
What do I do NOW????

Make a new one, it takes not much time
Picture is so close taken because it came so does it looks too tasty??

its AWFULLY tasty looking
I so seldom get anything that someone else has made - I would love that!!

Deb’s Summer Chicken Salad

2 Chicken Breasts – cooked and cubed into bite size pieces (baked, gilled, etc.)
2 Artichokes – steamed, cooled, and leaves stripped into bowl and heart cubed
1 Cup Fresh Blueberries
½ Cup Diced Sweet Red Pepper
½ Cup Fresh Diced Chives
2 Cups Cashews (lightly salted or no salt preferably)

12 Ounces Lemon Yogurt
6 Tablespoons Mayonnaise
½ Teaspoon salt (omit if cashews are salted)

Fresh greens (lettuce, spinach, or both)

Mix chicken, artichokes, blueberries, red pepper, chives, and cashews in bowl. Set aside.

In another bowl, mix together the yogurt, mayonnaise, and salt. Pour into salad bowl, and gently mix until well coated.

Refrigerate at least 30 minutes. Serve on a bed of fresh greens (I use spinach). Tastes even better the next day.

Two servings. Surprisingly light and filling.

Admin wrote:Deb’s Summer Chicken Salad

2 Chicken Breasts – cooked and cubed into bite size pieces (baked, gilled, etc.)
2 Artichokes – steamed, cooled, and leaves stripped into bowl and heart cubed
1 Cup Fresh Blueberries
½ Cup Diced Sweet Red Pepper
½ Cup Fresh Diced Chives
2 Cups Cashews (lightly salted or no salt preferably)

12 Ounces Lemon Yogurt
6 Tablespoons Mayonnaise
½ Teaspoon salt (omit if cashews are salted)

Fresh greens (lettuce, spinach, or both)

Mix chicken, artichokes, blueberries, red pepper, chives, and cashews in bowl. Set aside.

In another bowl, mix together the yogurt, mayonnaise, and salt. Pour into salad bowl, and gently mix until well coated.

Refrigerate at least 30 minutes. Serve on a bed of fresh greens (I use spinach). Tastes even better the next day.

Two servings. Surprisingly light and filling.

mnjaa,it seems very interesting,
I
did too fowl salad, but with the cabbage and cucumber and tomatoes,
which could be harmful to sour cream and mayonnaise dressing, but I
liked better without it.

I would like a taste of your salad, but unfortunately we have not in shop artichokes and lemon yogurt and i cant eat chives,but this blueberry part seems interesting

Awww, I have never tried blueberries in a salad!
Its blueberry time now

if you tired after swimm all days,you need good food and here is one:
2young zucchini
6 wiener (or ham,or mushrooms or meat or haricot)
paprika
4 egg
150 gr cheese
6 plume (if i dont use plumes,then i use dill and parsley)
littlebit milk
salt and pepper:


slice and cut up zucchini:


put it the pan with oil or butter:


then slice and cut up wieners and paprika and cheese:


put wieners and paprika to the pan:


then mix eggs with a little milk and add salt and pepper
put it to the pan and put lid to the pan, after few minut put plumes,that you halfed and taked stones (i dont know is in english really stones on plumes or called these with different word?)

plums turn on the cheese


few minits under the lid and voilaaa:

Please everyone take own plate!
it is said that its only mistake is that it has so little ...

AllyKass wrote:if you tired after swimm all days,you need good food and here is one:
2young zucchini
6 wiener (or ham,or mushrooms or meat or haricot)
paprika
4 egg
150 gr cheese
6 plume (if i dont use plumes,then i use dill and parsley)
littlebit milk
salt and pepper:

Try it once instead of the plum with onion!

Ophiophagus wrote:

AllyKass wrote:if you tired after swimm all days,you need good food and here is one:
2young zucchini
6 wiener (or ham,or mushrooms or meat or haricot)
paprika
4 egg
150 gr cheese
6 plume (if i dont use plumes,then i use dill and parsley)
littlebit milk
salt and pepper:

Try it once instead of the plum with onion!

no nO NO!!!!!!!!!!

Oh that looks so delicious!!!
Yummy!!!

I always have frozen puff pastry in the freezer for occasions like today. You get a call from some friends that tell you that they are on their way to visit you .


Out comes the pastry:



Put them on a baking paper to melt and cut them into squares.



While they melt (15 - 20 minutes) make the filling.
Take 3 dl of cream or milk, mix with 3 egg yolks, some sugar and vanilla sugar and 2 tablespoons of potato flour.
Heat gently while mixing all the time. When the filling thickens - take it off the heat and let cool a bit.
Make an indent with a glass on every pastry square. Put one good tablespoon of the filling there.
Sprinkle the edges with fine castor sugar, that will make the pastry shiny and crispy.



Bake in the middle of the oven until light brown in 225 C (12-15 minutes)
They should look like this:



Now decorate with fresh strawberry slices.



A cup of coffee and everyone is happy

Oh they look so delicious, I am slubbering already

last time you made the swiss roll for the first time - maybe you will do these now???

Its thinkable idea this cream is my favorite, good that you put this description here

robin wrote:Its thinkable idea this cream is my favorite, good that you put this description here

You can make it in many ways, you can even use the ones you can buy as a powder (Blå Band or something similar - vanilla cream/sauce)- just add less liquid in it.

caysa wrote:





A cup of coffee and everyone is happy

despite the fact that I have a very full stomach, I will be able now to eat 3 pastry

caysa wrote:

robin wrote:Its thinkable idea this cream is my favorite, good that you put this description here

You can make it in many ways, you can even use the ones you can buy as a powder (Blå Band or something similar - vanilla cream/sauce)- just add less liquid in it.

Ahhaa, clever tip, I know this sauce

AllyKass wrote:

caysa wrote:





A cup of coffee and everyone is happy

despite the fact that I have a very full stomach, I will be able now to eat 3 pastry

There is always room for something sweet

How is it, Ally.... You are working with cakes - do you still like to eat them??

caysa wrote:

AllyKass wrote:

caysa wrote:





A cup of coffee and everyone is happy

despite the fact that I have a very full stomach, I will be able now to eat 3 pastry

There is always room for something sweet

How is it, Ally.... You are working with cakes - do you still like to eat them??

I am still working with a computer, a good cake still fit

That is cool then, if you had to look and smell cakes and pastries all the time.... it might be a different matter

I think I am getting rid of my flu - I want to bake!!!!

Let's start with the ingredients!





Warm the milk to 37 C = finger warm. If it gets too warm the yeast will die and the dough will not rise.




Out the milk in a bowl (I use my kitchen assistant ) and add the yeast and the sugar.
Whisk until the sugar has melted.




Then add the salt, cardamon, egg and about 5 dl of the flour. Now whisk even more. The dough will catch a lot of air and it will become nice!




Now add more flour - I added 7½ = all together 12 ½ dl. The less flour you manage to use, the better and lighter the buns will become.
At this stage you must use POWER . Kneeding the dough is important. Think of something that makes you mad and work the dough as hard as you can. It is sticky...... I know! 15 - 20 minutes by hand with some rest in between.
This way we get the gluten in the flour working and the dough becomes stretchy.




Now it is time to add the butter in smaller knobs. Then work the dough again until the butter is well mixed in.




Old recipes say that the dough is ready when it starts to fall of the bowls edges.... I don't agree - you will get buns that are so hard that you can kill someone with them. My dough looks loke this when it is ready for rising.




Now I put some flour in the bottom of a bowl (if you have the dough in the bowl already - just leave it there)




.... and transfer the dough (sticky job )




Then I cover the bowl with plastic film. You can also just use a tea towel, but the plastic keeps the warmth inside better.




Then you have to find a draught free place for the dough to rise. Also it should be pretty warm.
I like to use the micro oven!! It is small enough to keep the warmth that the dough creates.
But whatever you do - DO NOT START THE MICRO !!!!

After 1 hour the dough looks like this - at least twice the big!




Now you prepare you baking trays by covering them with baking paper. If you don't have 3 baking trays - just put the paper on the table and transfer to the tray when it is free.




Sprinkle flour on the table and tip the dough out. Use flour all the time to handle the dough.




Give the dough a short kneed to get rid of air bubbles. Flatten it out a bit and cut into 2 pieces.




Put 2 pieces aside and make a long "sausage" of the third one.




Cut it into 12 pieces.




Roll every piece either between your hands or against the table to balls. Use flour again to prevent sticking.
Place the dough ball on the tray.




Cover with a tea towel and leave to rest and rise for about ½ hour. Do the same to the 2 other dough pieces.

While the buns are rising - prepare for the next step.
Put oven to 225 C.
Whisk one egg with a fork and have a brush ready.
Cut some cold butter into small cubes (1cm X 1cm) and have some fine sugar handy.





Gently brush the buns on the first tray with whisked egg.



Make an indent in every bun with your thumb.




Place a buuter cube in each hole.




Put one teaspoon of sugar on top.




When the oven is ready - plave the oven tray on the middle of the oven and bake for 10 minutes.

Take out the buns but leave them on the tray to cool. The melted butter on the bottom will be partly absorbed by the buns and make them even better!




Cover the tray with a tea towel while they cool.




Here they are!!!
I never said they are low calory buns

great recipe with pic's!!!
oh, i want just now do this...but i havnt nothing here
they seems so njämm njämm

HAAAA!! You missed the best pics ....

Ally, hop on a boat and come here!!! You can eat as many as you want!!!!

The making of the photographs and upload lasted longer, than the baking !