Cookbook

Defrost berries, pass through a sieve. Stir puree together with 1/3 of the sugar. Mix curd, yogurt, remaining sugar and juices. Whip cream until stiff and fold in. Stack cream and puree in glasses, decorate.

Per person approx. : 370 kcal

Per person approx. : 1549 kJoule

Preparation time : approx. 20 Min.

Source: Fernsehwoche, captured by Renate Schnapka, 22.08.98

Mingle flour, salt, baking powder and sugar in a bowl. Add milk, cream, egg yolk and rum little by little and mix everything thoroughly. Mix in molten butter and fold in egg whites, after having them whipped very stiff.

Preheat electrical waffle iron, butter insides, pour dough on lower surface and bake waffle.

The waffles should have a golden appearance and should be crispy.

Break chocolate in pieces, solve in a water quench and automatic boilerplate on 2-3 with coffee powder and cream while stirring, scramble egg yolk and vanilla sugar, stir into the chocolate cream bit by bit. The water quench mustn't be boiling thereby, because the chocolate will become hard and crumbly. Beat egg white with mixer until stiff, let sugar dribble in, while continuing with mixing. Carefully stir in chocolate cream, fill into glasses, chill. Decorate with slices of oranges and kumquat or chocolate granules.

32 g egg white,

98 g fat,

111 g carbohydrates,

6235 kJ,

1486 kcal.

keywords : mousse, normal, P6, chocolate

notes (*) :

: Source: Winke & Rezepte 5 / 95

: der Hamburgischen Electricitätswerke AG

Addition :

: preparation time

: 30 minutes

Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the milk curdles fully, switch off the gas. Cover for 3-4 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required. Converted by MC_Buster. Converted by MM_Buster v2.0l.

This version of a popular Indian restaurant dessert sports a California touch - grated orange peel. You may add cardamom, saffron or rose essence if you prefer a classic Indian flavor. Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil, stirring constantly, until sugar dissolves. Reduce heat and simmer for 12 minutes. Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest in a heavy saucepan. Bring to a boil, reduce heat and simmer until sauce is reduced by one third, about 30 minutes. Remove from heat and let cool. Meanwhile, mix together flour and paneer; knead until fluffy and thoroughly mixed, Form mixture into walnut-size balls and flatten into 1/4-inch thick patties. Working in batches, poach patties in simmering sugar syrup until they are firm, 1 to 2 minutes. Turn gently and cook 1 minute longer. Using a slotted spoon, transfer patties to a serving bowl. Pour in the cream sauce and remaining sugar syrup. Cover and refrigerate for 6 to 8 hours, or until well chilled, (May be made up to 4 days ahead). Just before serving, sprinkle with chopped pistachios and, decorate with gold leaf, if desired. Note: Gold and silver leaf is available at Indian markets and specially food stores. PER SERVING: 800 calories, 22 g protein, 83 g carbohydrate, 44 g fat (27 g saturated), cholesterol (not available), 177 mg sodium, 0 g fiber.

Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 9/1/93

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 05, 1998

Rub the paneer and ricotta cheese with palm of your hand until smooth and creamy. Divide into 16 balls. Boil the sugar and water for 5 minutes over medium heat. Put the balls into the syrup and boil for 40 minutes. Cover and continue to boil for another 30 minutes. Serve warm or cold. *PANEER (Home-made cottage cheese) 3.5 litres milk about 250ml warm water about 5 Tbsp white vinegar 1. Bring the milk to the boil, stirring constantly, over a high heat. Remove from heat. 2. Combine the water and vinegar. 3. Slowly add the vinegar solution to the boiled milk, stirring with a wooden spoon. As soon as the milk curdles, do not add any more. (The curd and whey will separate.) 4. Place three or four layers of cheesecloth in a sieve and strain the curdled milk through them. Ties up the ends of the cheesecloth and squeeze out as much of the liquid as possible. Hang it up to drain thoroughly. Note: When adding the water and vinegar mixture to the milk, do not add more than necessary as this tends to harden the paneer. Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Mar 12, 1998

Put the milk in saucepan over low heat and bring to the scalding point 150 F. Remove from heat and stir in lemon juice, the milk will curdle. Let the mix sit without refrigeration for 2 - 12 hours. This is the mellowing process and it seems the more patient you are the mellower the cheese. Put 2 thicknesses of cheesecloth in a strainer and put strainer over a bowl, Pour the cheese mixture in and allow the whey to drain several hours until the curd is dry. This is a Mennonite recipe. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Heat oil in a pot. Fry lamb with salt until it starts becoming brown. Add curry paste, onions, garlic, and ginger. Poach until onions are soft. Stir in yogurt.

Mix in remaining ingredients. Cover it and simmer for approx. 1 hour until lamb has become soft. Remove lid and continue boiling until liquid has nearly boiled down. Serve with rice.

Tip: Use a pressure cooker to reduce the preparation time.

Spread flour on a pastry board, scatter butter in pieces on top of flour, mix in sugar. Using a knife hack butter into the flour. Add egg yolks or whole egg, salt, rum or sour cream and mix in a bit using a fork. Quickly knead mixture to a dough with cold hands. Let dough rest in the fridge for approximately 1 hour.

Poach apples with sugar and lemon juice until semi-soft. Let it cool down.

For the florentinian coating heat up butter, sugar, honey and milk, boil down for 5 minutes until thick and yellow. Mix in almond leaves and let cool down only a bit.

Pre-heat oven to 200°C.

Butter spring form (26 cm diameter) with butter paper. Roll out a good half of the short crust on a floured pastry board, put into form, push up the fringes. Push folded baking paper against the fringe, prick base several times. Pre-bake 10 - 15 minutes until golden. Remove baking paper.

Spread apricot jam over pre-baked base. Pour apple filling on top of it. Roll out remaining dough thinly, cut out a circle the size of the spring form and cover filling with it. Make a roll of the remainders of the dough, place around the fringe and press against. Spread florentinian coating on it. Bake golden in another 30 minutes. Let pie steam off for 20 minutes, take out off the form and let it cool down on a grid.

Butter spring form with butter paper. Preheat oven to 200°.

Stir butter, sugar and eggs until foamy, mix flour and baking powder and stir in. Fill dough in in two spring forms and smooth down. Pre-bake for 15 minutes.

Beat egg white until stiff and let sugar trickle in spoon by spoon. Beat until stiff. Spread meringue base on pre-backed flan bases. Scatter almond leaves over them. Bake for further 10-15 minutes. Let flan bases cool down on a grid.

For the filling mix cornflour with some cherry juice. Bring remaining juice to boiling point, stir in cornflour and boil up. Mix in sour cherries, let cool down a bit and spread over one flan base.

Beat cream with sugar and stabiliser until stiff, spread over filling. Cut second flan base in 12 pieces and reassemble on top of the filling. Let cool down well.

Put the tomatoes in a preserving pan with the salt and vinegar. Simmer until they are soft and pulpy.

Stir in the sugar, place over gentle heat, and simmer the mixture until it starts to thicken. Add spices to taste. Simmer until ketchup reaches the desired consistency.

Melt butter with medium heat, stir in flour with whisker, make a roux. Remove from hotplate and let cool down a bit. Stir in milk bit by bit, bring to boiling point, while stirring continuously. Let it swell for half an hour under low heat and frequent stirring. Season with salt, pepper and nutmeg.

Melt butter in a casserole, add flour and onions, make a clear roux under continuous stirring with a whisk. Remove from boiling plate and let cool down a bit. Stir in liquid bit by bit. Bring to boiling point, while stirring continuously. Let it swell for half an hour under low heat and frequent stirring. The desired thickness is controlled with the amount of liquid being added. Season with salt and pepper. Remove any arising skin.

Season piquantly with mustard, sugar, whine and cream.

Heat oil, poach onion, garlic and carrot. Add minced meat and roast thoroughly. Add spices, herbs, red wine and tomatoes. Put on mild heat and boil down 30-45 minutes, stir occasionally.

Variation: Mix in a mug of cream and chopped parsley.

Heat butter, fry onions, add mushrooms and cook it until the liquid evaporates. Add flour, roast briefly and pour in broth little by little. Add seasoning salt and pepper, cook for 10 minutes. Add seasoning lemon juice. Fold in Crèmefraîch and butter flakes. Sprinkle parsley on top.

Beat egg with fork, mix with grated uncooked potatoes, salt, pepper, add parsley and form flat hand-sized chops. Bake both sides in an ample oiled pan until golden. Serve with tomato sauce.

Cut toast into small slices, toast and butter them. Arrange toasts on a heat-resistant porcelain dish.

Mix beer with mustard powder (or 1/2 teaspoon usual mustard if not available) and boil down a bit. Dissolve cheese in it. Add some seasoning cayenne pepper and, after the cheese has dissolved completely, 20 g butter. Pour mixture over the hot toasts, until they are covered completely.

Quickly place the dish in a very hot oven (or under a grill) for glazing the surface. The surface should get a golden colour. Serve immediately.