Crunchy outside, fluffy and a little bit sweet inside. It is one of the very popular Japanese home cooking dishes. Nothing is so satisfying than taking a big bite into the freshly fried hot korokke. Have it with tonkatsu sauce (sweet Worcestershire sauce). Cooking time assumes that the time taken to boil the potatoes is 30 minutes.
Räderkuchen were my Mutti's emergency dessert, especially when unexpected company dropped in. Deep fried and covered in cinnamon-sugar, these were a little taste of heaven.
Sicily's most famous sweet
Light, rich and delightful fig scones with a bit of honey.
Yakgwa is a traditional Korean dessert that's like a crispy, sweet cookie. It's made by frying dough in shapes like diamonds or flowers. They use sesame oil, honey, and a bit of sake to make it extra tasty. After frying, the cookies take a cozy bath in ginger-flavored syrup, making them super flavorful.
South African Curry and Rice, the perfect comfort food that consists of slow cooked beef mince in a sweet and spicy curry sauce, with perfectly cooked carrots and potatoes, served on rice.
When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. These soft dinner rolls are at the opposite end of the texture spectrum. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a wonderfully crisp crust — think crescent roll. And, like a crescent roll, they're fun to unravel and enjoy bit by buttery bit!
Sushki are a snack that you can find in any Russian store. They are small, ring shaped, dry and slightly […]
Subtly sweet Cornmeal Cookies are a bit like sugar cookies. They only need 7 ingredients and take just a little over 30 minutes to make - give them a try!
Ok, so I told you about Polish doughnuts. They are the most important part of the Fat Thursday, but there is something more. Something you can’t buy at a bakery. OK, you can, but it’s v…
Date night = Best night. For real. Life is interesting. And seems to come in waves of...interesting-ness. The last few weeks in our house have seems like a whirlwind. A whirlwind of complete awesomeness, but a whirlwind nonetheless, complete with messy hair/unmade beds/and a coffee cup or 14 needing to be picked up. Over the
This blog post is a bit lengthy, but I wanted to be able to share a guide from A to Z of Mexico’s beloved Pan Dulce (Sweet Bread). Conchas, and Empanadas, and Churros. Oh My! I
Ask any European foodie living outside Europe what they miss the most back home, the answer is most likely to be “Cheese and the variety of dairy products”. Ask any passionate foodie living in Europe what they love the most the answer is certainly going to be the same! There are so many different types of yogurts, milk based puddings, yogurt based drinks, cream cheeses, soft cheeses and hard cheeses that the dairy section at the grocery stores makes one giddy. We truly are spoilt for choice. There is one specific product that I have a special fondness towards – and that is quark. A smooth creamy creamy cheese readily available in Germany and very similar to the French fromage blanc or fromage frais. Some of my friends think it's a "strange ingredient" but for those who have experienced quark will know that it works magic in all kinds of dishes from salad dressings to puddings, from sauces to cakes. Today's post focuses on this amazing cheese and I will attempt to take the "strange" out of this ingredient for my readers and those friends ;-) Quark literally means "curd" and is a fresh unripe cheese prepared similarly to cottage cheese. It is a low-fat curd cheese made from skimmed milk and soured with a starter culture to generate lactic acid from lactose. I am sure my Indian readers will see the similarities to our own paneer. Quark comes in a range of fat levels from no fat, low-fat to 40 percent fat. You'll notice a visible difference between the low-fat and the 40 percent versions. Low-fat quark has a milky-white shade while quark with a higher fat content is slightly yellowish is color. This soft cheese is made without the aid of rennet making it an acid set cheese. In Germany in is sold in plastic white tubs with the whey. The texture is very much similar to sour cream, just a little dryer and in its basic form has a fat content of 0.2 percent. Quark available with a higher fat content is often made by adding cream to it. The eastern European version of quark is firmer as a small amount of rennet is added to the milk. The whey is removed by hanging the cheese in a cheesecloth and allowed to drip until the the whey has dripped off. The German quark however is creamy and smooth and can be eaten plain or with nuts, herbs and garlic. It is tangy in flavor and thick in texture. Seventeen lbs of quark per person per year is consumed here is Germany and you'll find it being used in several ways like for soufflés, as dips and for the famous German quark kuchen - German cheesecake. I often use quark in my recipes and promptly get emails or comments asking me what quark is. Living in Germany I have never found the need to make my own quark, but I too was curious about my favorite kitchen helper. So, I decided to make my own quark at home. To help me start off I turned to Tom's grandma, who has been making her own quark for decades and at the age of 86 she still makes the meanest quark cheesecake with homemade quark. The quark I made at home was nothing compared to the commercial stuff. It was more intensive and creamier than anything I have ever bought. I do not think I can go back to store bought quark again! The quark recipe below is the one I got from Tom's grandmother. It is uncomplicated to prepare, just takes a bit of time. The oven does most of the work and you are rewarded with a wonderfully tangy and flavorful creamy cheese. Homemade Quark Ingredients Printable version of recipe here. 3.5 liters buttermilk Method Pre-heat the oven to approx. 65 degrees C. Pour all of the buttermilk in a large ovenproof dish with a lid. Cover and place overnight in the oven. The whey and curd should have separated and there should be large bits or curd. The next morning line a sieve or a strainer with a large cheesecloth and pour the buttermilk into the cloth. You can place the sieve over a container to catch the whey, which can be used elsewhere for example in soups or to thicken sauces. Let the mixture drain for 1 hour, then take the four tips of the cheesecloth and twist to drain any remaining whey. Now it's time to drip the cheese. I normally tie the cheesecloth on a sturdy wooden spoon and place the spoon over a large pot or the sink with the cheese ball hanging into the pot/sink. In this way allow the quark to drip for 5-6 hours. Divide the quark into containers and refrigerate. Depending on the way you are planning on using the quark you can pass it through a fine meshed sieve and add some cream for a creamier mixture. This is a a basic recipe for quark. From here you can use it to make a peach cardamom tart, a rhubarb raspberry trifle, baked beetroot with an apple-horseradish dip or a cherry semifredo cake. If this is not enough browse through all my quark recipes for ideas and inspiration. I hope I was able to raise your interest in this wonderful cheese. If you've used quark in your dishes before let us know what your favorite dish is. Leave a link to the recipe here. If you are planning on making quark for the first time come back and share your experience with us. This week I'll be sharing another great recipe which uses quark as one of its main components. So, if you want to join me - start making that quark now ;-) Daily Tiffin Reading Tip: Farmers' Markets In Your Background - by Donna All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Love Clinkers and cheesecake? Now you can have both in a stunningly sweet pastel dessert.
Vanilla custard slice, using filo pastry and covered in syrup - it is a bit fiddly, but absolutely delicious. I was given the recipe by the sister of a Greek friend of mine, it is called galaktoboureko.
This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This buttery bread wins us over every time.
Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter.
Step 1: In a large, heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil at medium heat, stirring occasionally. Boil for 5 minute...
The German Marmorkuchen Marble cake is an authentic German cake recipe and a favorite of the Germans. Enjoy with a cup of German coffee.
This rice pudding cake is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding.
Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it's actually quite simple to make.
A delicious log of biscuits, cheesecake and cream.
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You are in for a treat with this super simple but delicious Korean Potato Salad. Also known as Gamja Salad, this potato salad consists of light and fluffy mashed potatoes with a twist. Hints of sweetness and bits of extra crunch and freshness from cucumbers and carrots make for a delightful bite!
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Here's an easy chocolate swirl meringue recipe that can be sandwiched with your favorite spread like Nutella or eaten alone like a cookie.
C'est en me baladant sur facebook que je suis tombée sur l'image suivante: J'ai trouvé cette pâtisserie très jolie. Après une petite ...
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
