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

Ricky wrote:

ergee wrote:

Ricky wrote:

AllyKass wrote:haaa...i knew,that everyone have some food,that wont to eat

Actually I like kiwi but I´m quite allergic to it - so no way to eat it....

are you sure you peeled them before eating?

(actually I used to do it like Ally said - but I will never eat a kiwi again )

Would you, blindfolded eating them, recognize them or as soon as the allergic reaction reached its climax?

ergee wrote:

Ricky wrote:

ergee wrote:

Ricky wrote:

AllyKass wrote:haaa...i knew,that everyone have some food,that wont to eat

Actually I like kiwi but I´m quite allergic to it - so no way to eat it....

are you sure you peeled them before eating?

(actually I used to do it like Ally said - but I will never eat a kiwi again )

Would you, blindfolded eating them, recognize them or as soon as the allergic reaction reached its climax?

Blindfolded I would just taste some yummy fruit
But half a day later my face would swell up and turn red...

Ricky wrote:

ergee wrote:

Ricky wrote:

ergee wrote:

Ricky wrote:

AllyKass wrote:haaa...i knew,that everyone have some food,that wont to eat

Actually I like kiwi but I´m quite allergic to it - so no way to eat it....

are you sure you peeled them before eating?

(actually I used to do it like Ally said - but I will never eat a kiwi again )

Would you, blindfolded eating them, recognize them or as soon as the allergic reaction reached its climax?

Blindfolded I would just taste some yummy fruit
But half a day later my face would swell up and turn red...

So be aware of blindfolding!

Anyone want to see what i have baked today???

Of course we want, but I want to eat it 10000000 times more slobber comes

oh,thanks god that i had just finished eating....and now i can watch this cake and buns with....peace.
are these carrots of martsipan?

AllyKass wrote:oh,thanks god that i had just finished eating....and now i can watch this cake and buns with....peace.
are these carrots of martsipan?

I cant say it for me hunger sneaking...

AllyKass wrote:oh,thanks god that i had just finished eating....and now i can watch this cake and buns with....peace.
are these carrots of martsipan?

Yes, they are marzipan, and now my hands are yellow

caysa wrote:

AllyKass wrote:oh,thanks god that i had just finished eating....and now i can watch this cake and buns with....peace.
are these carrots of martsipan?

Yes, they are marzipan, and now my hands are yellow

only hands...didnt you think what happend with those eat these carrots

eh,it sounds funny- yellow inner beauty

Hehe, I think it's a funny thought

Shortcake circle/ Li(e )nzer karika

300g flour
200 g of butter
50g sugar
1 egg yolk
vanilla sugar
½ teaspoon baking-powder
jam

Making: easy

We mix it the flour with the butter, with sugar, yolk and the baking-powder.

We offer it for thin one (2-3 mm). We are ripping circles. On all of them into the middle of second circle we are ripping a hole. We roast it on an oven disk.

We spread jam on the full circle after baking. We place the hollow circle upon it. We sprinkle it with vanilla castor sugar.

Vinous turkey leg (a la' Ophy )

4 turkey legs
20 dkg of pearl onion
25 dkg of common mushroom (boletus)
10 dkg of emperor bacon
2 tablespoonsful of oil
2 tablespoonsful of flour
3 dl of red wine
1 chicken bouillon cube
1 cloves of garlic
1 tablespoonsful of parsley (cut into small pieces)
ground pepper
salt

Making: medium

We chop off the leather of the turkey legs carefully*. The bone and the sinews we cut it out, we cut the meat into cubes. The bacon onto golden one we fry it. we cut the onion into cubes, and we add it to it with the mushroom. We add the meat, a stock cube and the crushed garlic. We flavour it with salt, pepper. We steam it until 20 minutes on a medium flame under cover. We sprinkle it with flour, and with wine. We sprinkle it with parsley cut up into small pieces finally.

This flavour is similar to the bacony pheasant roast.

*The original prescription bakes the turkey leg in whole.

rice and cakes seems yummy,the other things

AllyKass wrote:rice and cakes seems yummy,the other things

This more than a success is afraid!

This sauce seems slimy, sorry I dont dare to taste it
I would take this 750 ml thing

robin wrote:This sauce seems slimy, sorry I dont dare to taste it
I would take this 750 ml thing

Hmmm ... Maybe the next!

Ophiophagus wrote:

robin wrote:This sauce seems slimy, sorry I dont dare to taste it
I would take this 750 ml thing

Hmmm ... Maybe the next!

What next, do you make something more ?

yeah...he need now someone,who wash the dishes

robin wrote:

Ophiophagus wrote:

robin wrote:This sauce seems slimy, sorry I dont dare to taste it
I would take this 750 ml thing

Hmmm ... Maybe the next!

What next, do you make something more ?

The plan: soup with ham dumpling

Dumpling sounds suspicious another slimy stuff??

OMG Robin!!!!

I would LOVE to taste that turkey dish, yummy yummy!!
Very similar to Coq au vin, this must be Turkey au vin

http://video.about.com/frenchfood/Cog-au-Vin-Recipe.htm

Ok, I must belive you

Start by heating the oven to 175 C

SHORT CRUST PASTRY:

100 g butter (room temp)
1 dl sugar
1 egg
2 1/2 dl flour
1 tsp baking powder

Mix butter and sugar well until it is creamy.
Add the egg and mix again.
Finally add flour + baking powder.
Mix as little as possible.

(You can buy it frozen too...)


KIWI FILLING:

You can either do it in a mixer as the video shows or then just by hand - it is not difficult!

2 kiwis
4 eggs
2 dl sugar
200 g cream cheese (Philapelphia or similar, naturell)
1 tablespoon of lemon juice (I added this myself, I found only kiwi a bit too bland)
2 tablespoons of wheat flour

Peel and mash the kiwis with a fork (or in the machine)
Then add the eggs one by one, while mixing well.
Add the cream cheese and the flour and mix again until it all smooth.

Put the pastry crust into a pie dish (26 - 28 cm)
You can grease the dish if you want but it is not necessary.
Use your fingers to spread it nicely onto the bottom and the egdes.
Pour in the filling and bake for 35 - 40 minutes at the low shelf in the oven.
The filling should be just about set when it is ready. (I think my tart was in for maybe even 45 minutes, just have a look often.
Let it rest in the fridge a bit before eating it - it is easier to cut then.
I actually liked the taste better when it was room temperature, so take it out before serving.

those jam cakes look yummy

my tart came out from oven,it's smells absolutely excellently
tasty, but because it's hot, i'm like around the hot porridge

thanks,caysa...it tasted yummy too!!!(njämm njämm njämm) (only next time i don't use there lemon juice) but maybe it can do with strawberries or raspberries ect.
how you found this good recipe?

How come I did not see this?????
Crazy computers grrr!

Yes, i was thinking the same, I am sure it is ok to use any berries or fruit!! I like the different way to do the filling - mix everything!

Recipe for ONE cake:

Preheat the oven to 175 C
Grease a cake tin well and line with breadcrumbs

250 g soft butter and 2,5 dl sugar mix until fluffy
add 3 eggs one by one mixing well in between

in another bowl mix 2 dl of white flour with 2 dl of potato starch or maize starch + 2 tsp of baking powder and 2 tsp of vanilla
Mix this into the butter-sugar-egg mix.
Finally add 0,5 dl of fine Cognac (I used Juha's Birthday present, Hennesy )

Bake on a low shelf for about 50-55 minutes (test with a toot pick that it comes out dry)

this 2 dl of potato starch or maize starch makes it different of usual pound cake?
but as usual,your cakes seems yummy and i want just eat these