Aioli Sauce

Ingredients:

4 Large clove garlic

1 Egg yolk at room temperature

1 Cup olive oil

1 Tablespoon fresh lemon juice

Salt to taste

Pepper to taste

Preparation:

Crush the garlic to a fine paste. Place egg yolk in a small bowl, beat with fork until thick. Gradually add oil, drop by drop, beating after each addition to incorporate ingredients, continue beating and adding oil until sauce resembles thick mayonnaise. Flavor with garlic, lemon juice, salt and pepper.




Panetonne

Ingredients:

2 Packages active dry yeast

¼ Cup lukewarm water

¾ Cup boiling water

¼ Pound butter, softened

½ Cup sugar

2 Teaspoon salt

4 Eggs, beaten

2 Teaspoon anise extract

6 Cups sifted all-purpose flour

1 Cup seedless golden raisins

1/3 Cup candied cherries, halves

1/3 Cup candied orange or lemon peel, chopped

1/3 Cup chopped candied citron

Melted butter

Procedure:

Soften yeast in lukewarm water in small bowl. Set aside. Pour boiling water over butter, sugar and salt in large mixing bowl. Stir until butter melts and sugar dissolves. Cool to lukewarm. Add eggs and anise beat until well blended. Stir in half the flour, add yeast mixture and stir. Add enough reaming flour to form a soft dough. Turn out on lightly floured board, knead until smooth and elastic. Put into greased bowl, turn to grease top of dough. Cover with cloth, let rise in warm place free from draft, until double in bulk. About 2 hours. Shape into 2 loaves. Place on a greased baking sheet, brush with melted butter. Let rise until double in bulk. About 1 hour. With sharp knife, do slashes on top. Bake in a preheated 350. Over for 50 minutes, or until done. Brush again with melted butter. Cool on wire racks.





Risotto Milanese Style

Ingredients:

1 lb. Rice

4 Cups beef stock

Salt and pepper

Pinch of safffron

1 Onion, chopped

1 Stick butter

2 Tablespoons boiled beef marrow (optional)

¼ Cup grated cheese

Procedure:

In a bowl, mix the saffron with 2 tablespoons of stock. Heat the beef marrow and some butter in a pan. Add the onion and fry till translucent. Add rice and stir for a few seconds. Pour the remaining stock into the pan. Cover and cook over low heat for the 10 minutes, season with salt and pepper, add the saffron and mix well. Cover for another 10 minutes or until the rice is cooked. Add remaining butter and sprinkle with parmesan cheese. Serve hot.





Bucatini With Tomato And Basil Sauce

Ingredients:

Oz. Bucatini, cooked according to package directions

Sauce

4 Tablespoon olive oil

1 Onion chopped

½ Cup chopped fresh basil

6 oz. Chicken broth

4 Tablespoon grated parmesan cheese

1 Clove garlic, chopped

1 Cup strained tomatoes

4 oz. Red wine

Salt and pepper

Some chopped parsley

Procedure:

Heat the oil and sauté the garlic and onion until light brown. Add the rest of the ingredients, except the cheese and parsley. Simmer for 10-12 minutes, stir frequently. Drain the pasta. Toss with the sauce, cheese and parsley.

Huts Pots
(Boiled Beef)

Ingredients:

3lbs. Fresh beef brisket

1 ½ lbs. Carrots

2 Large onions

3 lbs. Potatoes

1 Bouillon cube

Salt and pepper

Procedure:

Heat 8 cups of water in a large pan. Add the bouillon cube and the beef. Simmer over low heat for 2 hours. In the meantime, peel all the vegetables and chopped them into pieces. After 2 hours, add all the vegetables to the meat, season with salt and pepper, cook for another 30 minutes. Remove the meat and cut into thin slices. Drain the vegetables but keep the stock. Mash the vegetables in a bowl with the potato masher. Serve the stock in a sauceboat. Arrange the meat on a dish surrounded by the mash vegetables.

Salzburg Souffle

Ingredients:

8 Eggs (4 yolks and 8 whites)
Pinch of salt

Rind of 1 lemon
2 Teaspoon of vanilla extract
1/3 Cup of super fine sugar
2 Tablespoons flour
1 Tablespoons of confectioner sugar
1 Buttered slice of bread ( to grease the souffle dish)



Procedure:


Grate lemon rind. Separate egg whites from yolk; place 4 yolk in a bowl. Whisk the yolks with the lemon rind and vanilla. Add a pinch of salt to the egg whites and beat until stiff. Blend in the superfine sugar and continue to beat. Mix in a spoonful of egg white with the yolks. Then gently fold in the remaining egg whites and all the flour. Grease a 6-cup souffle dish and turn the oven on to 375°. Pour in the mixture in 3 separate mounds, and place in oven for 20 minutes or until lightly browned and puffed. Remove the souffle and sprinkle with confectioners sugar, serve immediately.

Danish Julakake

Ingredients:

2 Cups of milk

1 Cake yeast

½ lb. Raisins

1/3 lb. Butter

½ Citron, or less

1 tsp. Cardamon seed, ground

1 tsp. Salt

1 Egg

½ Cup sugar

Flour, to make soft dough

Preparation:

Mix the milk, yeast cake, salt sugar, butter, egg, and flour as you would for ordinary bread. Let rise and knead well on bread board. Add cardamon seeds, citron, and raisins. Lets rise again. Form into two loaves. Let rice in pans and brush over with milk or butter. Bake about ½ hour.




Frikadeller (Danish Meat Balls)

Ingredients:

1 Pound of ground beef

½ Pound of ground veal

3 Medium potatoes, cooked and mashed

1 Medium onion, minced

1 ½ Cups plus 1/3 cup sifted all purpose flour

1 Egg, beaten

2 To 4 Tablespoons milk

2 ½ Teaspoon salt

¼ teaspoon pepper

Lard for deep-fat frying

Procedure:

Combine beef and veal, add potatoes and onion. Add 1 ½ cups flour, mix well. Add egg, milk, salt and pepper stir until well blended. Shape into 32 balls, using about 2 tablespoon of mixture for each ball. Roll balls in remaining flour. Fry in deep, hot lard for about 5 minutes or until browned. Drain well.




Potato Salad

Ingredients:

2 Boiled potatoes

4 Hard-boiled eggs

1 Cucumber

1 Cooking apple

2 Onions

1 Thick slice ham

4 Pickles

4 Tablespoons oil

2 Tablespoon vinegar

Salt and pepper

Procedure:

Peel the apple, cucumber, potatoes and the onions. Peel the eggs. Two of which you'll use to garnish your dish. Cut the remaining eggs in half and remove the yolk. Chop the yolks but don't mix them together. Prepare the dressing with one of the yolks, oil, vinegar, salt and pepper. Dice the apple, potatoes, pickles, onions, ham, half the cucumber and 2 egg-whites. Mix all the ingredients with the dressing in a salad bowl. Chill for 3 hours, then garnish it with the remaining cucumber, eggs and chopped egg-yolks.

Pierogi

( Polish Cheese "pockets" )

Ingredients:

Filling:

1 Ounce cottage cheese, drained

2 Slightly beaten egg yolks

1 Tablespoon soft Butter or margarine

1 Tablespoon sugar

Dash of salt

Pockets:

2 Beaten eggs

1 Teaspoon salt

¼ Cup milk

2 Cups sifted all-purpose flour

Procedure:

Combine cottage cheese, egg yolks, butter, sugar, and salt. Set filling aside. Combine eggs, salt, and milk. Add flour to make stiff dough. Divide dough in half. On a floured surface, roll each half very thin in a 16 X 10 inch rectangle, cut rectangle in half crosswise. On one rectangle of dough drop rounded teaspoon of filling in rows, 2 inches apart. Place remaining dough a top. Press dough together firmly between mound of filling. Cut apart on press marks. Press edges of together with fork. In a heavy skillets, melt 2/3 cup butter, add 6 tablespoons dry bread crumbs. Fry pierogi till golden brown, about 5 minutes per side. Serve hot, topped with cherry preserves.

Have you baked Berlin cake, saradoc?

No,Nina
You can buy them everywhere.Therefore i'm too lazy to bake them.

Mary Hearty Bye's Scottish Scones

Perfectly textured inside and out, these scones truly are the real deal. Just a touch of butter or your favorite jam is all the embellishment they need.

Active time: 45 min Start to finish: 45 min

Servings: Makes 1 dozen scones


ingredients

2 1/2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
Vegetable oil for greasing

Equipment: a large griddle (preferably cast-iron) or a 10-inch cast-iron skillet

preparation

Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.

Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.

Heat griddle over low heat until hot, then lightly oil.

Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.

Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)


Crostini With White Beans And Basil-Marinated Shrimp


The ciabatta slices make for man-sized crostini, perfect for a Super Bowl party. If you can, always cut the bread into bite-sized chunks for more manageable portions.

Servings: Makes 8 servings

ingredients

1 cup fresh basil leaves, loosely packed
1 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
24 large cooked shrimp, sliced in half lengthwise
8 (1-inch-thick) slices ciabatta (from 1 large loaf)
4 cloves garlic, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped (from 2 sprigs)
1/2 cup chicken stock or low-sodium chicken broth
1 (15 ounce) can white beans, drained and rinsed
2 tablespoons fresh lemon juice
4 ounces arugula, coarsely chopped (about 4 cups loosely packed)
2 teaspoons chile-garlic sauce

preparation

Preheat oven to 350°F.

In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.

Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.

In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.

In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Transfer arugula to medium bowl, drizzle with olive oil–lemon juice mixture, and toss to combine.

Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.



Gruyere Rarebit With Ham

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

Active time: 20 min Start to finish: 25 min

Servings: Makes 4 (main course) servings

ingredients

1 pound thinly sliced ham
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons dry mustard
3/4 cup beer (not dark)
6 ounces coarsely grated Gruyère (2 cups)
4 oval slices pumpernickel or rye bread
Garnish: cornichons or gherkins

preparation

Preheat broiler. Wrap ham tightly in foil and put on rack of oven farthest from broiler to heat through, about 15 minutes.

Meanwhile, melt butter in a heavy medium saucepan over medium-low heat until foam subsides, then whisk in flour and cook, whisking, 1 minute. Whisk in milk, mustard, and 1/4 teaspoon pepper and bring to a boil over medium heat, whisking. Simmer, whisking, 2 minutes, then add beer and simmer, whisking, 1 minute. Remove from heat and whisk in cheese until melted.

Arrange bread in 1 layer on a baking sheet and broil 4 to 5 inches from heat, turning once, until lightly toasted, about 5 minutes total.

Transfer bread to plates and spoon some of sauce over it, then top with ham and remaining sauce.


Gazpacho

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington.

ingredients

1 cup tomato juice
1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes
15 very ripe medium tomatoes, coarsely chopped
1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish
3 cloves garlic, roughly chopped
2 1/4 teaspoons kosher salt
2 teaspoons Spanish smoked paprika*
1/4 cup plus 1 teaspoon sherry vinegar
1 cup plus 1 tablespoon extra-virgin olive oil
1/2 red bell pepper, finely diced
1/2 small red onion, finely diced
1/8 teaspoon freshly ground black pepper

*Spanish smoked paprika is sometimes labeled hot Pimentón or hot Pimentón de La Vera and is available at some grocery stores or online at spanishtable.com.

preparation

In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and purée until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and parika and purée until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.

In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.



Summer Pudding With Blueberries And Raspberries

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

Active time: 20 minutes Start to finish: 8 3/4 hours (includes chilling)

Servings: Makes 6 servings.

ingredients

1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded
4 cups blueberries (1 pound)
5 cups raspberries (18 ounces)
1 cup sugar
1 teaspoon fresh lemon juice

Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip
Accompaniment: lemon verbena ice cream

preparation

Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.

Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.

Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.

Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

Cooks' note: Pudding can be chilled (with weights) up to 3 days.

Welsh Recipes : Brithyll a Chig Moch (Trout and Bacon)

Categories: Fish Main dish
Servings: 1

1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary
1 x Fresh thyme 1 x Fresh parsley
1 x Fresh sage 1 ea Rasher of bacon (per
person)
1 x A little butter

Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and
serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.


Aberffraw Cakes

Categories: Bread, Welsh
Yield: 6 Cakes

6 oz Flour
4 oz Butter
2 oz Castor sugar

TEISENNAU ABERFFRO
Melt the butter in a basin and beat in the sugar.
Gradually add the flour, mixing well with a warm
spoon, Roll out thinly on a floured board and cut
into rounds. Cook in a moderate oven (375/F. or
Mark 5) for 15 minutes or until golden-brown.
Serve sprinkled with sugar and with whipped cream
and raspberry jam.


Welsh Meatballs (ffagodau)

Categories: Meats
Yield: 6 servings

1 lb Beef/pork liver
2 lb Lean ground pork
4 oz (1/2 cup) bread crumbs
2 Fine chopped large onion
2 ts Sage
2 ts Thyme
2 ts Dried parsley
1 pn Nutmeg
Salt and pepper to taste
3 oz Suet

Flour for dusting

Finely chop the liver (easier to do if frozen) and
rinse with water. Add the ground pork, bread crumbs,
onions, sage, thyme, parsley, nutmeg and salt and
pepper. Put a little flour in the bottom of a dish,
add suet and lightly coat. ANy leftover suet can be
stored in the freezer. Add suet to meat mixture and
combine all ingredients thoroughly. Form into balls
larger than a meatball but smaller than a tennis ball.
Use a non stick cooking spray to grease a sprayed
ovenproof dish 12 inches square. Place meatballs in
dish and cover with foil. Bake in a preheated oven at
400 degrees for 40 minutes. Remove foil and drain off
fat. Thicken fat with flour or cornstarch to make a
gravy, add thickener about 1 teaspoon at a time to get
the consistency you like, and pour some of the gravy
around the meat. Put

Cook meat until browned, stirring to crumble. Season
to taste with.

MALTESE RECIPES
From Grazio's Kitchen

BIGILLA (Spicy Beans)


1 lb dried broad beans
2 sprigs parsley
1 head of garlic crushed
1 chili pepper
a dash of Tabasco
1 tbsp of mixed marjoram & mint, finely chopped
2 tbsp olive oil


-- Soak beans overnite
-- Replace water. Add salt to taste
-- Bring to boil & simmer until beans are soft
-- Mash beans lightly and place them in a serving dish
-- Pour olive oil on top
-- Add other ingredients to taste

ALJOTTA (Fish soup)


1 lb white fish
2 onions, chopped
12 garlic cloves, minced
1 lb tomatoes, peeled & sliced
1 tsp tomato paste
1 tsp olive oil
pinch of marjoram & dry mint
5 peppercorns
1/2 cup cooked rice (optional)
4 cups fish stock


-- Fry chopped onion in olive oil until soft
-- Add garlic, herbs, & tomato paste. Cook for a few minutes
-- Add tomatoes and fish stock. Bring to boil
-- Add fish, bring to boil & simmer for about 10 minutes
-- Before serving add cooked rice if desired


KWAREZIMAL (Lenten cake)


1 lb almonds ground
3/4 lb flour
1/4 lb wholemeal flour
8 oz sugar
4 oz candied peel
1 tbsp cocoa
1 tsp cinnamom
1 oz roasted nuts, chopped
1 tsp mixed spices
1 lemon rind, grated
1 orange rind, grated

2 oz margarine
2 tbsp orange flower water
1 tsp honey


a] Heat margarine in a saucepan until melted.
b] Sift flours in a bowl. Add bran from wholemeal flour back to flours.
c] Stir in melted margarine & orange flower water.
d] Add remaining ingredients to the flour mixture and add enough water
to knead into a stiff dough.
e] Form dough into shapes 16" X 3" & 1" thick.
f] Bake in 350 oven for about 15 minutes or until golden brown.
g] While still hot, brush on honey and sprinkle with chopped nuts.


BRUNGIEL MIMLI (Stuffed Eggplant)


4 large eggplants
1 lb ground meat (beef & pork)
2 tbsp margarine
2 eggs, beaten
1 tbsp parsley, chopped
2 tsp tomato paste
1 tomato, chopped
2 oz bread crumbs
1 onion, sliced
3 garlic cloves, crushed
4 oz grated cheese
salt & pepper to taste


-- Cut each eggplant in half lengthwise. Parboil halves for 10 minutes.
Scoop out the middle and save.

-- Fry onion and garlic. Add tomato paste, meat, eggplant pulp, tomato,
parsley, bread crumbs. Cook until meat is done, stirring well.

-- Remove from heat. Add the beaten eggs, cheese, salt and pepper. Use
this mixture to stuff halved eggplants. Sprinkle the tops with
breadcrumbs & cheese.

-- Bake in 350-degree oven for about an hour.