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Ophiophagus
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AllyKass
naamah
caysa
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Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Fri Oct 23, 2009 10:49 pm
leanne wrote:wow i finally saw those sausages ehehe well they must have been tasty.
i just put sheep thing into the oven (that one what is used for heating a house) with a metal pot, so i don't know if i will stay waiting to take it out today or maybe tomorrow morning, that also happens sometimes
Ahhhhh - slow long cooking is the best thing!!!
caysa-
Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by ergee Sat Oct 24, 2009 10:09 am
Good morning Leanne, your avatar is so interesting, did you draw it yourself or can it be a drawing of Paul Flora, a welknown artist who lived until May 2009 in Tirol, Austria? At http://www.paulflora.com/-12k- you can see some things he made. He also "did" lots of crows and raven.How does your oven look? I have no idea how a house-heating thing can cook such nice and tasty food...I would like to be able to cook and bake like you and Caysa..mmmmm
ergee-
Posts : 6146
Join date : 2009-04-07
Age : 90
Location : The Netherlands
Re: GOURMANDIA, a place for recipes and food related questions and answers
by leanne Sat Oct 24, 2009 7:01 pm
ergee wrote:
How does your oven look? I have no idea how a house-heating thing can cook such nice and tasty food...I would like to be able to cook and bake like you and Caysa..mmmmm
Hey Ergee!!
) good evening! yes i drawed it myself, i like to draw crows/ravens as well eheh thanks for the page, some really nice pictures indeed
i made pictures from the oven, the sheep was nice, already eaten
i can't post pictures now, this screen is too little for showing this host program button for uploading :s and the box here too little, i try after a while in the other computer
leanne- Posts : 95
Join date : 2009-04-03
Age : 43
Location : tallinn, estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by leanne Sat Oct 24, 2009 8:10 pm
closed
open
in full height from other side
Last edited by leanne on Sat Oct 24, 2009 8:12 pm; edited 2 times in total (Reason for editing : jee, caysa, it works :):))
leanne- Posts : 95
Join date : 2009-04-03
Age : 43
Location : tallinn, estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Oct 24, 2009 8:29 pm
Wow cool!!!
I must openly admit that I didn't know about this picture hosting system ("Host an image" button)
. But this is a very easy and quick way to get your pics uploaded to the forum. Only negative thing about it seems to be that you don't get an account. (well I have not found it yet, maybe. But on the other hand - you have the pics in you files on your computer anyway.
I will try and explain this better in another thread.
I must openly admit that I didn't know about this picture hosting system ("Host an image" button)
. But this is a very easy and quick way to get your pics uploaded to the forum. Only negative thing about it seems to be that you don't get an account. (well I have not found it yet, maybe. But on the other hand - you have the pics in you files on your computer anyway.I will try and explain this better in another thread.
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Big Carrot cake
by caysa Thu Oct 29, 2009 11:04 am
Saga has a Halloween Party at kindergarten tomorrow.
Everyone should bring something to eat. So.....
I am making a carrot cake using the big roasting pan.
I didn't think of taking pictures until now that it is already on the oven, sorry!!
The idea with the pig pan/tin is to be able to cut out many small cakes - enough for everyone to have a taste.
6 eggs
4 dl sugar
4 dl flour
2 tsp baking powder
2 tsp baking soda
2 tsk cinnamon
2 tsk vanilla
the grated zest of 1 lemon
2 dl vegetable oil (NOT olive oil!)
6 dl finely grated carrot
Whisk eggs and sugar and oil just to mix properly.
Mix dry ingredients and add gently stiring to the egg mix.
Add the grated carrot.
Put baking paper into the pan and pour the mix into it.
Bake in the middle of the oven in 175C foir about 30 - 35 minutes
Let the cake cool.
The original topping that I usually use is this:
150 grams Philadelphia cheese (or other creme cheese - unflavoured)
100 grams soft butter
7 dl confectioner´s sugar (powder sugar)
lemon zest or vanilla for flavour
Just mix everything together and spread on the cake
Today I will make another topping - a very simple one using confectioner's sugar and lemon juice + water.
I do this because there are a couple of children at the kindergarten that are allergic to milk protein. I want them to be able to taste some carrot cake too
This time I cut the cake into small squares before I put topping on...
It looks nicer when the topping is put on before cutting - you can spread it to cover everything - but i wanted to use a bit less topping so that the kids don't get high on sugar
Everyone should bring something to eat. So.....
I am making a carrot cake using the big roasting pan.
I didn't think of taking pictures until now that it is already on the oven, sorry!!
The idea with the pig pan/tin is to be able to cut out many small cakes - enough for everyone to have a taste.
6 eggs
4 dl sugar
4 dl flour
2 tsp baking powder
2 tsp baking soda
2 tsk cinnamon
2 tsk vanilla
the grated zest of 1 lemon
2 dl vegetable oil (NOT olive oil!)
6 dl finely grated carrot
Whisk eggs and sugar and oil just to mix properly.
Mix dry ingredients and add gently stiring to the egg mix.
Add the grated carrot.
Put baking paper into the pan and pour the mix into it.
Bake in the middle of the oven in 175C foir about 30 - 35 minutes
Let the cake cool.
The original topping that I usually use is this:
150 grams Philadelphia cheese (or other creme cheese - unflavoured)
100 grams soft butter
7 dl confectioner´s sugar (powder sugar)
lemon zest or vanilla for flavour
Just mix everything together and spread on the cake
Today I will make another topping - a very simple one using confectioner's sugar and lemon juice + water.
I do this because there are a couple of children at the kindergarten that are allergic to milk protein. I want them to be able to taste some carrot cake too
This time I cut the cake into small squares before I put topping on...
It looks nicer when the topping is put on before cutting - you can spread it to cover everything - but i wanted to use a bit less topping so that the kids don't get high on sugar
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Raisin and buttermilk cake, YUMMY!!!!
by caysa Sat Nov 07, 2009 7:22 pm
Tomorrow is Father's Day in Finland. Saga wanted to bake a cake for Daddy.
Raisin and buttermilk cake (absolute favorite in our house!)
3dl buttermilk (Eesti = pett, Magyar = írónak,)
1 1/2 tsp baking soda 2 desilitraa sokeria
2 dl dark syrup
1 tsp cinnamon
1 tsp cardamon
3 dl raisins
200 gr melted butter
6 dl flour
Preheat the oven to 180 C.
Mix all the ingredients in this order in a bowl.
Grease one big (or 2 or 3 smaller tins) and sprinkle with breadcrums.
Put the batter in the tin.
Bake in the lower part of the oven for 45 - 50 minutes.
Saga really did mix the batter all by herself
Normally I dont use any topping on this cake but because Saga was deciding I made a typical carrot cake topping for them.
Daddy's cake
Raisin and buttermilk cake (absolute favorite in our house!)
3dl buttermilk (Eesti = pett, Magyar = írónak,)
1 1/2 tsp baking soda 2 desilitraa sokeria
2 dl dark syrup
1 tsp cinnamon
1 tsp cardamon
3 dl raisins
200 gr melted butter
6 dl flour
Preheat the oven to 180 C.
Mix all the ingredients in this order in a bowl.
Grease one big (or 2 or 3 smaller tins) and sprinkle with breadcrums.
Put the batter in the tin.
Bake in the lower part of the oven for 45 - 50 minutes.
Saga really did mix the batter all by herself
Normally I dont use any topping on this cake but because Saga was deciding I made a typical carrot cake topping for them.
Daddy's cake
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Sat Nov 07, 2009 7:31 pm
little princess really love her daddy! 
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by Ophiophagus Sat Nov 07, 2009 7:33 pm
caysa wrote:
Daddy's cake
Very sweet!
Ophiophagus-
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Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Nov 07, 2009 7:40 pm
AllyKass wrote:little princess really love her daddy!
Oh yes, she does, and she also loves to decorate!! She is making cards and all sort of "art" using glue and lots of small glittery things
One day, when I said that I dont have anymore glittery stuff - she opened the drawer where I have my baking ingredients... And she took out this:
VOILA!! That worked quite well with glue on paper
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Sat Nov 07, 2009 7:52 pm
caysa wrote:AllyKass wrote:little princess really love her daddy!
Oh yes, she does, and she also loves to decorate!! She is making cards and all sort of "art" using glue and lots of small glittery things
One day, when I said that I dont have anymore glittery stuff - she opened the drawer where I have my baking ingredients... And she took out this:
VOILA!! That worked quite well with glue on paper
oojaaa,i rember that the neighbor girls big sisters lipsticks and eye shadows and nail varnish was suitable to make the card very well
AllyKass- Posts : 11603
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Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Nov 07, 2009 8:20 pm
(I can only imagine how happy that big sister was when she found out 
)
)
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Sat Nov 07, 2009 8:25 pm
mhmh, but..we had quick feetcaysa wrote:(I can only imagine how happy that big sister was when she found out
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Nov 07, 2009 8:37 pm
AllyKass wrote:mhmh, but..we had quick feetcaysa wrote:(I can only imagine how happy that big sister was when she found out
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by robin Sat Nov 07, 2009 8:40 pm
I must try also this cake, it is very easy to do
She is big girl already to bake the cake
She is big girl already to bake the cake
robin- Posts : 3479
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Location : Estonia, Räpina -
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Nov 07, 2009 8:59 pm
robin wrote:I must try also this cake, it is very easy to do
She is big girl already to bake the cake
Yes, it is very easy!! Just remember to measure the ingredients before you start - then its done so quickly.
And it smells almost like Christmas in the house afterwords
And yes, Saga is becoming a big girl - she is always helping in the kitchen
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by Ophiophagus Thu Nov 12, 2009 3:46 pm
Ajvar (Serbian paprika sauce)
1/2 kg californian paprika,
1 head onion,
2 dl of olivaolaj,
1 spoon sweet paprika,
hot pepper, garlic, salt, vinegar.
The paprikas onto a quarter clock I put it into a boiling oven and I skin him.
I cut it up into small pieces together with the onion and a couple cloves of garlic and I steam it being stirred until 5 minutes in little oil. I involve the rest of the oil and the paprika milling products in it. After getting cold nice I blend it with a blender. I flavour it with salt and vinegar. I pour it into little glass and is until a 1/2 clock I presrevation it .
1/2 kg californian paprika,
1 head onion,
2 dl of olivaolaj,
1 spoon sweet paprika,
hot pepper, garlic, salt, vinegar.
The paprikas onto a quarter clock I put it into a boiling oven and I skin him.
I cut it up into small pieces together with the onion and a couple cloves of garlic and I steam it being stirred until 5 minutes in little oil. I involve the rest of the oil and the paprika milling products in it. After getting cold nice I blend it with a blender. I flavour it with salt and vinegar. I pour it into little glass and is until a 1/2 clock I presrevation it .
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
by Ophiophagus Thu Nov 12, 2009 4:15 pm
Cigánypecsenye roston (Fried pork cutlets on a grill)
Ingredients:
4 big slices bald
2 tablespoonsful of oil
4-5 cloves of garlic
0,5 dl of white wine
salt, ground pepper, ground red paprika
The fillets slightly knock ,we put salt on it. We throw in the side of the slices, that let a straight be left at the time of baking. We mix the crushed garlic, the pepper, the paprika and the wine into the oil. We put the fillets into it and we ripen it through cool place, some clocks.
We pour it down picked out of the marinade, and we roast both of his sides to a crisp on a grate, we sprinkle it with the backward pickling solution several times meanwhile.
Steak potato.
We wash the potato, with a shell lengthwise towards 4 we cut it. We mix the crushed garlic, the pepper, the paprika and the wine into the oil. We turn the potato round in this marinade.
The potato careful onto the grill grid we put it into the grill perpendicularly. On a medium temperature until 10-12 minutes roast, onto auburn one is not frying.
The potato hot, with spicy ketchup or with AJVAR we serve it.
Ingredients:
4 big slices bald
2 tablespoonsful of oil
4-5 cloves of garlic
0,5 dl of white wine
salt, ground pepper, ground red paprika
The fillets slightly knock ,we put salt on it. We throw in the side of the slices, that let a straight be left at the time of baking. We mix the crushed garlic, the pepper, the paprika and the wine into the oil. We put the fillets into it and we ripen it through cool place, some clocks.
We pour it down picked out of the marinade, and we roast both of his sides to a crisp on a grate, we sprinkle it with the backward pickling solution several times meanwhile.
Steak potato.
We wash the potato, with a shell lengthwise towards 4 we cut it. We mix the crushed garlic, the pepper, the paprika and the wine into the oil. We turn the potato round in this marinade.
The potato careful onto the grill grid we put it into the grill perpendicularly. On a medium temperature until 10-12 minutes roast, onto auburn one is not frying.
The potato hot, with spicy ketchup or with AJVAR we serve it.
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Thu Nov 12, 2009 4:20 pm
Awwwwww!!!
Now this is real winter food!!!!
This Ajvar sounds so delicios!!!!!
How long can I have it in the fridge?? Will it go bad quickly?
Now this is real winter food!!!!
This Ajvar sounds so delicios!!!!!
How long can I have it in the fridge?? Will it go bad quickly?
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by Ophiophagus Thu Nov 12, 2009 4:41 pm
If he succeeds it sterilely to put, then until 2-3 months sure lasting.caysa wrote:Awwwwww!!!
Now this is real winter food!!!!
This Ajvar sounds so delicios!!!!!
How long can I have it in the fridge?? Will it go bad quickly?
Ophiophagus- Posts : 5010
Join date : 2009-04-03
Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
by robin Thu Nov 12, 2009 6:17 pm
This pork looks so delicious 
but the paprica is not my favorite 
you sure know how to cook 
but the paprica is not my favorite you sure know how to cook
robin- Posts : 3479
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Location : Estonia, Räpina -
Re: GOURMANDIA, a place for recipes and food related questions and answers
by Ophiophagus Fri Nov 13, 2009 11:45 am
Interesting people live in Estonia. One do not like the paprika, the other one hates the onion. They built up a railroad historical museum, but it forgets connect to the railroad, etc.....
Ophiophagus- Posts : 5010
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Age : 59
Location : Orbanistan
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Fri Nov 13, 2009 11:48 am
i dont know about that you talking,i was so "kuss kuss" (quits)Ophiophagus wrote:Interesting people live in Estonia. One do not like the paprika, the other one hates the onion. They built up a railroad historical museum, but it forgets connect to the railroad, etc.....
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by robin Fri Nov 13, 2009 10:11 pm
Yes, Ophy, you can find every kind of people hereOphiophagus wrote:Interesting people live in Estonia. One do not like the paprika, the other one hates the onion. They built up a railroad historical museum, but it forgets connect to the railroad, etc.....
robin- Posts : 3479
Join date : 2009-04-05
Location : Estonia, Räpina -
THE BEST CHRISTMAS MUSTARD EVER, SWEET AND STRONG!!
by caysa Sat Dec 12, 2009 3:48 pm
CHRISTMAS MUSTARD (JOULUSINAPPI)
7,5 dl mustard power (Cohlmans or similar)
7,5 dl sugar
10 dl cream (no light versions
)
5 eggs
0,5 dl balsamic vinegar
0,5 dl cognac or brandy
Mix the mustard power and sugar in a saucepan. Add the cream and the eggs.
Heat slowly until it starts cooking. Stir all the time! When it starts to thicken it is ready.
Let cool and then add the balsamic vinegar and the cognac.
Fill clean jars with it (I use baby food jars) and tie a nice ribbon around. Perfect present for food loving friends!
7,5 dl mustard power (Cohlmans or similar)
7,5 dl sugar
10 dl cream (no light versions
)5 eggs
0,5 dl balsamic vinegar
0,5 dl cognac or brandy
Mix the mustard power and sugar in a saucepan. Add the cream and the eggs.
Heat slowly until it starts cooking. Stir all the time! When it starts to thicken it is ready.
Let cool and then add the balsamic vinegar and the cognac.
Fill clean jars with it (I use baby food jars) and tie a nice ribbon around. Perfect present for food loving friends!
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Sat Dec 12, 2009 4:02 pm
you make yourself mustard too.....wow 
...but i like only one brand mustard...dijoni whole grains mustard...its not so strong and you can eat it with bread and cheese too
...but i like only one brand mustard...dijoni whole grains mustard...its not so strong and you can eat it with bread and cheese too
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Dec 12, 2009 4:34 pm
I want different mustar with different food. This one is sooooo good with ham.
It is so hot that you will......
It is so hot that you will......
Last edited by caysa on Sat Dec 12, 2009 4:46 pm; edited 1 time in total
caysa- Posts : 13628
Join date : 2009-04-03
Age : 71
Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Sat Dec 12, 2009 4:37 pm
...fly!caysa wrote:I want different mustar with different food. This one is sooooo good with ham.
It is so hot that you will......
AllyKass- Posts : 11603
Join date : 2009-04-11
Location : Estonia
Re: GOURMANDIA, a place for recipes and food related questions and answers
by caysa Sat Dec 12, 2009 4:48 pm
Yes you will get both wings and horns 
caysa- Posts : 13628
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Location : Nummi-Pusula, Finland
Re: GOURMANDIA, a place for recipes and food related questions and answers
by AllyKass Sat Dec 12, 2009 4:52 pm
yeah,i have saw
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