11/25/2013

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German Cuisine What is important in German cuisine? Sausage? Sauerkraut? Beer? According to the British - and cabbage because they are sometimes called the German krauts , the German kraut - cabbage +. Yes, the cabbage, but not only. Berlin, the old town, near the area Arkonaplatz, in a pub or a cafe with their old-fashioned oak flavor is the place to taste traditional Berlin cutlet (Kotelett) or balls (Klops) with potato salad, grilled sausage with curry sauce (Currywurst) and wash them in Berlin white beer (Berliner Weisse) with raspberry or other scented syrup. Because the minimum alcohol it is called a ladies +. In harmony with the views of German cuisine will Berliners loved aysbayn (Eisbein) - (boiled pork knuckle) and bacon on ribs, fried in oil - (Rippchen). But ayntopf (Eintopf) - a thick soup, replacing the whole dinner at once - this is something special. At first it vegetable soup with bacon, sausages for the second-boiled whole. On - this is an unexpected dish - Hackepeter - raw ground beef with salt, pepper, egg and spices, it is called tartar. Can be smeared on bread. The taste of stuffing it and stuffing is. It's okay. But if all prejudices - do more, try Pfannkuchen - pancakes and Berlin. With marmalade inside. However, in the festive carnival days, pancakes can be a surprise. They put mustard . For a laugh. On the coast of North and Baltic Seas main dishes, of course, fish. It is fried, smoked, stewed, pickled variety ways to make delicious soups. But, say, Hamburg, except here the soup of eel is an ancient dish badsome try sailors labskaus (labskaus) - a thick soup of pickle corned beef, potatoes, marinated beets, eggs, onions and pickles. His recipe more than two hundred years. However, the beef is now...
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Dessert Typical Asturian Every time I visit you found me eating casadielles Asturias, Asturias is a traditional dessert that is basically a pastry filled with nuts. Because they are so rich, nor I both Asturias, one day I decided to try to make them at home and, the truth is much easier than it might seem. The only thing I liked is that they are fried and I, personally, I do not like fried foods. That's why I wanted this recipe, which is like all recipes casadielles, only makes the oven. If you prefer the traditional, which is frying, the recipe is the same, only changes that are baked instead of fried. But if the fry, we should leave them on paper towels, just after frying, loosen most oil, and is not strong. Ingredients: 1 box puff pastry, even frozen. 300 grams of walnuts. 250 grams of sugar. 2 tablespoons anise. When you have desconjelado mass, extend with a floured rolling pin and oiled, on a countertop, as well floured checking that it is extended, forming a rectangle of 20 x 40 cm. We threw in the glass of the mixer, anise, nuts and half the sugar and beat them around, until a compact mass. Cut the dough carefully into rectangles of 10x20 inches or so. Placed near one end, a heaping teaspoon of filling and fold the dough in half, forming a 10x10 square inch pastry, seal the edges with the tines of a fork. Preheat oven and grill and when it is at a temperature of 150 degrees, place the quesadielles on a tray in the middle of the oven. Meanwhile, grind the remaining sugar, until it Smooth icing sugar. When you have acquired a golden color, remove from the oven and the sprinkle over Smooth icing sugar. They are rich...