World-Bites (68) / Swiss Twists
The food culture of Switzerland has been influenced by its neighbors, especially Italy and France. Pasta and pizza are very familiar in Switzerland. Swiss cuisine is firmly rooted in the dairy products, like cheese, milk, cream, butter and/or yoghurt. Almost anything that you want to prepare in a Swiss way has to contain more or less dairy products. Let your tongue taste the somewhat different twist in this Swiss Twists ! Yes, here's a simple, yet different recipe for your favorite Swiss Twists . Try it and relish!
Ingredients
1 cup light cream
2 eggs, well beaten
1/4 teaspoon salt
2 cups sifted flour
1/2 cup butter
Sugar
Directions
Combine cream, eggs and salt and mix well.
Add flour to make a soft dough.
Turn onto a lightly floured board, dot with butter and work into the dough.
Butter should be firm but not hard.
Place dough in refrigerator several hours.
Roll out on a lightly floured board about 1/8 inch thick.
Cut into diamond or oblong shapes.
Slash each cookie through the center with 1/2-inch gash.
Fry in deep hot fat (375°F.) until browned.
Drain on absorbent paper.
Roll in granulated sugar while hot.
Saturday, August 28, 2010
Friday, August 27, 2010
Swedish Pancakes (Sweden)
World-Bites (67) / Swedish Pancakes
Swedish food is usually simple and considered as healthy. One can eat lots of kinds of food in Sweden.
Sweden’s cuisine is based on a simple cooking style, often very mild and not very spicy. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato. Swedish cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. Swedish Pancakes belong to this category.
Ingredients
* 3 eggs
* 2½ cups low-fat milk
* 1¼ cups flour
* ½ teaspoon salt
3 tablespoons butter, melted
Directions
1. Beat the eggs with half the milk.
2. Beat in flour and salt.
3. Stir in melted butter and remaining milk.
4. Heat a griddle with vegetable oil.
5. Pour about ¼ cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. Turn the pancakes and cook about ½ minute.
7. Serve immediately.
Swedish food is usually simple and considered as healthy. One can eat lots of kinds of food in Sweden.
Sweden’s cuisine is based on a simple cooking style, often very mild and not very spicy. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato. Swedish cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. Swedish Pancakes belong to this category.
Ingredients
* 3 eggs
* 2½ cups low-fat milk
* 1¼ cups flour
* ½ teaspoon salt
3 tablespoons butter, melted
Directions
1. Beat the eggs with half the milk.
2. Beat in flour and salt.
3. Stir in melted butter and remaining milk.
4. Heat a griddle with vegetable oil.
5. Pour about ¼ cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. Turn the pancakes and cook about ½ minute.
7. Serve immediately.
Cabbage Rolls (Finland)
World-Bites (66) / Cabbage Rolls
Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful. The Finnish diet combines traditional country fare and upper class cuisine with modern continental style cooking. Spices have been adopted from both East and West. Kaalikaaryleet or Cabbage Rolls is a popular gourmet snack in Finland.
Ingredients
A large cabbage
Water, Salt
Filling:
1/2 cups raw rice
Water, salt
300 g ground meat
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Directions
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground meat, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground meat mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with cranberry jam or fresh puréed berries.
Due to the harsh climate, traditional Finnish cuisine included many grains and berries. Today contemporary Finns enjoy a wide variety of modern foods typical of Western Europe. Hunting and fishing are popular in Finland, with fish, moose and deer plentiful. The Finnish diet combines traditional country fare and upper class cuisine with modern continental style cooking. Spices have been adopted from both East and West. Kaalikaaryleet or Cabbage Rolls is a popular gourmet snack in Finland.
Ingredients
A large cabbage
Water, Salt
Filling:
1/2 cups raw rice
Water, salt
300 g ground meat
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Directions
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground meat, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground meat mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with cranberry jam or fresh puréed berries.
Tuesday, August 24, 2010
Crumpets (Scotland)
World-Bites (65) / Crumpets
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
Ingredients:
8 oz plain flour (2 cups all purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz milk
Method:
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased gridle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after.
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
Ingredients:
8 oz plain flour (2 cups all purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz milk
Method:
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased gridle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after.
Mamaliga Balls (Romania)
World-Bites (64) / Mamaliga Balls
Romanian Mamaliga Balls are another example of Eastern Europeans' love of food tucked inside other food. Cornmeal porridge - mamaliga - is cooked until thick, portioned into balls and stuffed with salami or smoked sausage and fried. The influence of the Mediterranean on Romanian cuisine is evidenced in this cornmeal porridge which is the equivalent of Italian polenta. This is a great appetizer, snack or finger food appropriate with cocktails. You can substitute the salami with chunks of ham or cheese.
Ingredients:
* 2 cups fine yellow cornmeal
* 2 1/2 cups water
* 3/4 teaspoon salt
* 1 tablespoon butter
* 1 cup salami or smoked sausage or pepperoni, casing removed and roughly chopped
Preparation:
1. Stir cornmeal, water and salt together in a heavy saucepan. Bring to a boil, reduce heat and, stirring frequently, cook 12 minutes or until thick enough to be scooped. Stir in butter and adjust seasonings.
2. Heat oil in a heavy-bottomed pot or deep fryer to 350 degrees. Using a cookie scoop, portion out balls. Flatten mamaliga in the palm of your hand, add a chunk of salami to the center, seal completely and roll into a ball.
3. Fry balls 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with sliced tomatoes and fresh herbs or a dipping sauce of your choice.
Romanian Mamaliga Balls are another example of Eastern Europeans' love of food tucked inside other food. Cornmeal porridge - mamaliga - is cooked until thick, portioned into balls and stuffed with salami or smoked sausage and fried. The influence of the Mediterranean on Romanian cuisine is evidenced in this cornmeal porridge which is the equivalent of Italian polenta. This is a great appetizer, snack or finger food appropriate with cocktails. You can substitute the salami with chunks of ham or cheese.
Ingredients:
* 2 cups fine yellow cornmeal
* 2 1/2 cups water
* 3/4 teaspoon salt
* 1 tablespoon butter
* 1 cup salami or smoked sausage or pepperoni, casing removed and roughly chopped
Preparation:
1. Stir cornmeal, water and salt together in a heavy saucepan. Bring to a boil, reduce heat and, stirring frequently, cook 12 minutes or until thick enough to be scooped. Stir in butter and adjust seasonings.
2. Heat oil in a heavy-bottomed pot or deep fryer to 350 degrees. Using a cookie scoop, portion out balls. Flatten mamaliga in the palm of your hand, add a chunk of salami to the center, seal completely and roll into a ball.
3. Fry balls 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with sliced tomatoes and fresh herbs or a dipping sauce of your choice.
Saturday, August 21, 2010
Kopytka (Poland)
World-Bites (63) / Kopytka
The dish is a part of Belarusian, Lithuanian and Polish cuisine. Although it reminds Italian gnocchi, Kopytka, also called ‘Little Hooves’ are served in a different way – with onion, bacon or… sugar. Of course one can add variety of ways of eating those potato dumplings that remind with their shape little hooves. This is actually what the name ‘KOPYTKA’ derives from as it is a Polish word for hooves.
INGREDIENTS:
Potatoes (about 5 medium sized)
Flour (about a cup and a half but probably more)
1 egg
For topping
Breadcrumbs (1/2 cup)
Butter (3 tbsp)
Directions
1. Peel and boil potatoes until cooked and tender.
2. Mash thoroughly and leave to go cold.
3. Add egg and add some flour, start to mix it all and add more and more flour until all the dough is not sticky to touch.
4. Flour a large board and roll out the dough into a snake shape about an inch high and thick.
5. Cut into diamond shapes that resemble hooves (otherwise it's not truly kopytka).
6. Boil a large pot of salted water with a little oil
7. Add kopytka (do not overcrowd pot).
8. After they start to float, give them extra few minutes then remove to strain
9. Add topping of your choice
Topping : Fry breadcrumbs in melted butter until golden. It should be moist yet crumbly.
The dish is a part of Belarusian, Lithuanian and Polish cuisine. Although it reminds Italian gnocchi, Kopytka, also called ‘Little Hooves’ are served in a different way – with onion, bacon or… sugar. Of course one can add variety of ways of eating those potato dumplings that remind with their shape little hooves. This is actually what the name ‘KOPYTKA’ derives from as it is a Polish word for hooves.
INGREDIENTS:
Potatoes (about 5 medium sized)
Flour (about a cup and a half but probably more)
1 egg
For topping
Breadcrumbs (1/2 cup)
Butter (3 tbsp)
Directions
1. Peel and boil potatoes until cooked and tender.
2. Mash thoroughly and leave to go cold.
3. Add egg and add some flour, start to mix it all and add more and more flour until all the dough is not sticky to touch.
4. Flour a large board and roll out the dough into a snake shape about an inch high and thick.
5. Cut into diamond shapes that resemble hooves (otherwise it's not truly kopytka).
6. Boil a large pot of salted water with a little oil
7. Add kopytka (do not overcrowd pot).
8. After they start to float, give them extra few minutes then remove to strain
9. Add topping of your choice
Topping : Fry breadcrumbs in melted butter until golden. It should be moist yet crumbly.
Dutch Pancake Chicken (Netherlands)
World-Bites (62) / Dutch Pancake Chicken
Dutch pancakes are as big as a dinner plate and in the old days even bigger (12"/30cm). Nowadays you may find such big pancakes on the menu of a restaurant, but at home they make them the dinner plate size. They are either eaten as a savory (with smoked sausage or bacon and cheese) or as a sweet (plain with golden (or maple) syrup or with apples, or sugar). In Holland there are many 'pancake restaurants' which serve pancakes only. Some even offering over 20 different types from pancakes with cherries and whipped cream or with chopped mush- rooms, bacon and assorted vegetables. Dutch Pancake Chicken is one of the most popular varities of pancakes.
Ingredients
* 1 (9 ounce.) pkg. frzn green beans
* 2 whole lg. chicken breasts
* 1 tbs. cooking or possibly dry sherry
* 2 teaspoon cornstarch
* 3 tbsp. salad oil
* 1 med. sized onion, sliced
* 1 (6 ounce.) jar marinated artichoke hearts
* 1/4 c. water
* 1 1/2 teaspoon chicken flavor instant bouillon
* 1/2 teaspoon salt
* 1 med. sized tomato, cut into wedges
* 1/2 (8 ounce.) pkg. Mozzarella cheese, shredded (1 c.)
Directions
1. Prepare green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.
2. Prepare Dutch pancakes (Directions follow at No.6).
3. Meanwhile, in 5 qt oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
4. In oil remaining in Dutch oven over high heat, cook chicken mix just till chicken loses its pink color and is tender, about 2 to 3 min. Reduce heat to medium. Return onion to oven; add in green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, till mix is heated through and thickens slightly. Add in tomato wedges; keep hot till pancake is ready.
5. Without removing skillet with pancake from oven, carefully spoon chicken mix onto pancake. Sprinkle with cheese. Bake 2 to 3 min till cheese melts. Serve immediately.
6.DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 Large eggs, 2/3 c. all-purpose flour, 2/3 c. lowfat milk and 1/2 tsp. salt till smooth. In oven safe 12" skillet, place 1 Tbs. butter. Place skillet in oven till butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 min till pancake is puffed and golden.
Dutch pancakes are as big as a dinner plate and in the old days even bigger (12"/30cm). Nowadays you may find such big pancakes on the menu of a restaurant, but at home they make them the dinner plate size. They are either eaten as a savory (with smoked sausage or bacon and cheese) or as a sweet (plain with golden (or maple) syrup or with apples, or sugar). In Holland there are many 'pancake restaurants' which serve pancakes only. Some even offering over 20 different types from pancakes with cherries and whipped cream or with chopped mush- rooms, bacon and assorted vegetables. Dutch Pancake Chicken is one of the most popular varities of pancakes.
Ingredients
* 1 (9 ounce.) pkg. frzn green beans
* 2 whole lg. chicken breasts
* 1 tbs. cooking or possibly dry sherry
* 2 teaspoon cornstarch
* 3 tbsp. salad oil
* 1 med. sized onion, sliced
* 1 (6 ounce.) jar marinated artichoke hearts
* 1/4 c. water
* 1 1/2 teaspoon chicken flavor instant bouillon
* 1/2 teaspoon salt
* 1 med. sized tomato, cut into wedges
* 1/2 (8 ounce.) pkg. Mozzarella cheese, shredded (1 c.)
Directions
1. Prepare green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.
2. Prepare Dutch pancakes (Directions follow at No.6).
3. Meanwhile, in 5 qt oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
4. In oil remaining in Dutch oven over high heat, cook chicken mix just till chicken loses its pink color and is tender, about 2 to 3 min. Reduce heat to medium. Return onion to oven; add in green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, till mix is heated through and thickens slightly. Add in tomato wedges; keep hot till pancake is ready.
5. Without removing skillet with pancake from oven, carefully spoon chicken mix onto pancake. Sprinkle with cheese. Bake 2 to 3 min till cheese melts. Serve immediately.
6.DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 Large eggs, 2/3 c. all-purpose flour, 2/3 c. lowfat milk and 1/2 tsp. salt till smooth. In oven safe 12" skillet, place 1 Tbs. butter. Place skillet in oven till butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 min till pancake is puffed and golden.
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