TIJELADAS
(Portugal)
ingredients:
Zest of 1 lemon
1 cinnamon stick
6 eggs
250gr sugar
500ml milk
cinnamon
preparation:
Start by taking the milk to boil with the cinnamon stick and lemon peel.
Mix the eggs with a little sugar and cinnamon.
Then add the hot milk into yarn and incorporate the egg mixture.
Place the mixture into a bowl of glazed clay and take the hot oven (200 º C) about45 minutes, or until cooked.
Serve cold after.
Are Originate from "Ribatejo" and "Beira Baixa" region.
CHEESECAKE
(Poland)
INGREDIENTS:
- 1,25 kg of minced cheese
- 25 grams of sugar
- 3-4 eggs
- 3 cups of milk
- 4 tablespoons of oil
- 2 sugar- free vanilla puddings
- Juice of half lemon
- raisins
PREPARATION:
Whip egg with sugar, add vanilla sugar, oil and lemon juice. Whip by adding a tablespoon of the cheese. Mix puddings with milk and add raisins. Knead a thin layer of dough and put the cheese on the dough. Bake about 1 hour at 200 degrees C. Add egg whites whipped with 2-3 tablespoons of sugar on the top of the cheesecake, about 10 minutes before end. Bake about 10-15 minutes.
INGREDIENTS:
5oog. Sweet almond 450g. sugar
1. lemon
Oil
PREPARATION:
- Soak the almonds in boiling water, drain and peel them little by little. Cut the sliced almonds and toast
- Put a pan with the sugar on a low flame, stirring until everything is melted and golden (caramelized
- Now, pour the almonds and mix well and pour onto a work surface oiled. Roll the mixture using the lemon up it reaches a thickness of about one centimeter.
Milka Torte (Milka tart/cake) (Germany)
Ingredients
5 eggs
125 grams sugar
200 grams hazelnuts
3 spoons flour
Create a cake batter (4 minutes) and bake in the ring at 175 degrees approximately 20 to 25 minutes. Keep in tart ring and let cool.
5 bananas
2 Milka chocolate
3 cups cream
3 packets cream stiff
1 packets vanilla sugar
1 packet Milka chocolate hearts
Preparation
Peel the bananas and cut halves, put them on the cake floor. Then melt the chocolate with a half cup of cream carefully in a pot. Distribute this mass on top of the bananas and put 3-4 hours in cold refrigerator. Whip cream stiff with the remaining cream and add vanilla sugar until stiff, spread on the banana-chocolate mass and garnish with the Milka chocolate hearts.
ENJOY!!!
Drożdżówka (Polish yeast plum cake) (Poland)
Ingredients
- 1/2 cup whole milk
- 1 tablespoon all-purpose flour
- 1 tablespoon white sugar
- 2 (
- 1 1/3 cups margarine
- 1/2 cup dry bread crumbs
- 4 eggs
- 1 1/8 cups white sugar
- 8 cups all-purpose flour
- 4 teaspoons vanilla sugar
- 1 cup whole milk, or as needed
- 6 cups fresh plums, pitted and quartered
- 1 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon (optional)
Directions
- In a saucepan over very low heat, warm up 1/2 cup of milk to no more than 100 degrees F (38 degrees C); stir in 1 tablespoon of flour and 1 tablespoon of sugar. Remove from heat. Crumble the cake yeast into the milk mixture, and gently stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a warm place until the yeast forms a spongy texture, 20 to 30 minutes. While yeast is rising, melt margarine in a saucepan over low heat; remove from heat and allow to cool to lukewarm.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle with bread crumbs.
- Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is yellow and fluffy. In a large mixing bowl, whisk together 8 cups of flour with vanilla sugar. Scoop in the egg mixture, activated yeast mixture, and lukewarm margarine; start kneading 1 cup milk, or as needed, into the dough, a little at a time, until the dough stops sticking to your fingers and becomes smooth and even. Knead for at least 15 minutes, working to incorporate as much air as possible into the dough as you knead.
- Press the dough evenly into the prepared baking sheet, and arrange the plums over the top of the dough. In a bowl, cut together 1 1/2 cup flour, the butter, and 1/2 cup of sugar with a pastry cutter until the mixture resembles fine crumbs; sprinkle the streusel mixture over the plums. Dust streusel with cinnamon.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes.
Polish Donuts (Poland)
Ingredients
3 egg yolks
plums or your choice jam
oil (for frying)
confectioners' sugar or cinnamon sugar
Directions:
1 Scald milk and allow to cool to lukewarm, add yeast and stir.
2 Beat sugar and butter until fluffy, add eggs, salt, vanilla and mace.
3 Add flour and yeast-milk gradually, beating well.
4 Cover and let rise in a warm place until doubled in bulk.
5 Punch down and let rise again.
6 Roll out dough, on a floured surface, 3/4 inch thick.
7 Cut out 1 1/2 inch circles.
8 Top half of the circles with 1 tsp jam, cover with the remaining circles and seal edges.
9 Heat oil mixed with 1 tbls water to 375°F .
10 Fry, turning once, to a medium golden brown.
11 Drain on paper towels and sprinkle with sugar.
The Dartois Apple (France)
The Dartois Apple is a cake which contains sweet garnish with apples
Ingredients:
- 500 grams of flour
- 580 grams of butter
- 15 grams of salt
- 25 ounces of water
The Garnish :
- 30 grams of brown sugar
- 4 apples for apple sauce
- 30 grams caster sugar
- 4 apples for garnish
Instructions :
- 1 - Lower the dough up to 4 mm thick (or let thaw out the frozen dough). Cut the 2 rectangles of about 40 cm x 10 cm.
- 2 - Peel apples, itemize them and cook half with butter, 70 g of sugar and the vanillaput them in a saucepan with the sugar and butter. Cook them for 10 min. let them cool. Pass them shredded. Cut the rest of apples in any small dice and citronnez the.
- 3 - Install one of the rectangles of dough on lightly wet plate from the oven.
- 4 - Mix apples compote and raspberry jelly. Spread the preparation on the rectangle of dough, leaving a space of about 3 cm all around. Moisten the band.
- 5 - Have light cubes of apples on the compote. Sprinkle with remaining sugar.
- 6 - Pre-heat oven to 240 ° C.
- 7 - Cover dough topped with the second rectangle and press the edges of the top and the bottom of welded them.
- 8 - Beat egg yolk with 1 cuill. tablespoon of water and brush the above. Draw streaks with a fork.
- 9 - Bake hot and let the dartois Cook for 5 to 6 min. Then bring the thermostat at 200 ° C and continue cooking for 25 min.
- 10 - Exit dartois oven and let cool it, and drag it onto a serving plate.
- 11- Use the dartois preferably warm or warmed Apple lukewarm oven.
- 250 gr sugar;
- 2.5 dl water;
- 12 egg yolks;
- 4 egg whites;
- 1 teaspoon cinnamon;
- 60 gr peeled almonds;
- Leaves wafer;
- Prepare the egg threads. Bring to the boil the water and sugar and simmer until it reaches the point of pearl weak.
- Mix 6 egg yolks with 2 egg whites with a fork without hitting three times and pass trough a network.
Place eggs in a funnel to make the egg threads and without delay, not to increase the density of the syrup, drop wires in the syrup, maneuvering the funnel as high as possibleThe egg threads take the shape of a skein should be removed with the help of one or two skimmers and placed on a sieve with the back facing up. - Open wires passing the hand in cold water.
While preparing the egg threads, they should always be sprayed with cold water to prevent the syrup density increases. - Wires made of eggs, boil the syrup is left up to the point of hair. After cooling a little, add the remaining six yolks, two whites and almond Premixed pass through the machine. Bring the mixture to the boil and cook to make the point of the road. Remove from heat add the cinnamon.
Cut the sheets of wafer sliced with 5 or 6 cm in diameter, place a teaspoonful of the preparation that took charge with almonds and egg threads. - Bake in very hot oven just to toast the top of the eggs.
- 400 g puff pastry
- 300 g sugar
- 6 yolks + 2 whole eggs
- 5 dl milk
- 2 tablespoons of flour
- 1 dl water
- Flour for dusting
- Butter for greasing
Preparation
- Preheat the oven to maximum temperature (250 ° C). Grease pans with butter. Roll out the pastry on floured bench with the aid of a roll until thin. Shake flour and brush one side of dough with water. Cut pastry rounds of size adapted to the shapes. Line the tins with the pastry rounds, with the wet side out, pressing with your fingertips. Pour water and sugar in a saucepan. Bring to boil, stirring, until the point of thread. In a bowl, mix the egg yolks with the whole eggs. Add the flour previously dissolved in a little milk, the remaining milk, and stir well. Add the sugar syrup, stirring constantly. Bring the mixture to boil in bain-marie, stirring for 10 minutes. Remove cream from heat and pour it in the pastry shells. Place them in the oven tray and bake them at 250 º C for about 25 minutes, or until the cakes become golden. Remove pastries from oven and cool. Unmold and serve, together with sugar and cinnamon on the side.
Italian Region Sardinia
Course
Desserts and Fruit
Time 35 minutes
- 500 g of flour
- 3 eggs
- 225 g of water
- salt to taste
- lemon zest, grated
- honey to taste
- 400 g of pecorino cheese
- 50 g of butter
Preparation: 30 minutes preparation + 5 minutes cooking
- Make a well in the centre of the flour, put the egg and water with salt into it and knead it for at least 15 minutes.
- Gradually incorporate the butter and continue blending until the dough is smooth and firm. Make a ball of the dough and leave to rest for 30 minutes in the fridge. Roll the dough to a thickness of 1.5mm. Cut the dough using a circular pastry cutter with a curly edge of 10 cm in diameter. Brush the circles of dough with the egg and fill them with the Pecorino cheese.
- Close using other disks of dough and fry them in abundant oil.
- After frying, sprinkle with honey and/or suga
