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Cake is coming

Cake is coming


countertop: we mix eggs with sugar until the crystals melt and the eggs become very light in color, frothy. Gradually add flour and cocoa (must be sifted) and a little salt.

Wallpaper with butter and flour a cake form with a detachable edge and pour the composition into it.

The oven must be preheated, baking time 25 minutes (average temperature), medium heat for the first 15 minutes then low heat. We do the toothpick test.

Glaze: Boil the sugar with water until the sugar melts and leave to cool. Melt the chocolate and leave it to cool. Then mix the two, add a tablespoon of melted chocolate syrup. The temperature of the two must be equal (38-40 degrees).

Cut the cooled countertop in half. Grease the first sheet with jam or apricot jam, place the second sheet on top and pour the icing over the cake. Excess icing spilled next to the cake must be recovered and returned. When the icing cools, we divide the cake into 8 parts, it is only a formal portioning, we draw lines with a string, so we will know which are the 8 slices and we place a praline on each one.

It can be served with a "word" of unsweetened cream.


Schnitzel

meat covered with egg, flour, breadcrumbs and fried in oil

  • 2 pieces veal meat (280 g)
  • 2 eggs
  • 3 tablespoons flour
  • 4 tablespoons breadcrumbs
  • salt and pepper
  • frying oil
  • 2 quarts of lemon to serve

We prepare in a large bowl flour mixed with a little salt and pepper, in another bowl the beaten eggs and the third the breadcrumbs.

We beat the meat, with a special hammer until it becomes thin, we season it with sewing and pepper, we pass it through the flour, eliminating the excess if necessary.

We pass the two pieces through the beaten eggs and finally through the breadcrumbs, and we will brown the pieces of meat on both sides in an oil bath. We do not save on oil.

Eventually we can put 30-50 g butter in oil, given the fact that in the original recipe it was fried in lard.

If you want a thick crust you can repeat the operation with egg and breadcrumbs before frying the Viennese schnitzel.

Remove them on a paper towel to remove excess oil.

We eat Viennese schnitzel immediately with mashed potatoes or mashed potatoes, a salad and a beer for adults.


How come

  1. In a large saucepan, heat the oil to heat.
  2. Add the onion and garlic and cook, stirring constantly until the onion is translucent and fragrant.
  3. Add the stock of vegetables, black-eyed peas, water, tomatoes, tomato paste and brown sugar, and bring to a boil.
  4. Turn the heat to low heat and simmer for 2 hours, adding more water as needed or until the peas are delicate.
  5. Add salt and pepper to taste and serve.

Replacement ingredients and cooking tips

Perfect for New Year's Day, this black-eyed pea dish can be eaten as a stew or served with couscous polenta, rice or polenta without shell. Another dish made popular in South America called Hoppin & # 39John joins black-eyed peas with rice and pork.

The history of black-eyed peas as a tradition on New Year's Day

Eating black-eyed peas is a New Year's Day tradition that is said to bring you luck in the New Year. You may have heard of its links to the Civil War and the Proclamation of Emancipation, but it seems that the practice dates back to Ancient Egypt. In the United States, many Southerners know that black-eyed peas have been considered animal feed.

It has also been said to be the only food available to newly freed slaves after the Emancipation Proclamation came into force on New Year's Day in 1863. There is also a story about Union soldiers leaving food behind after they had shattered a Confederate camp. The blunder allowed the Confederates to survive the winter.


How to make a spectacular cake, like at a confectionery

You can be a master in the kitchen, you can prepare the tastiest recipes, and in the case of cakes it is not enough to just taste your taste buds, but also your eyes. The cake is intended to celebrate an event, so it must be as spectacular as the event itself and many are afraid to prepare it at home for this reason. Well, if you have the necessary utensils , and you can make a cake just like at the confectionery and, guaranteed, you will surprise the guests. To make the challenge easier, we reveal some tricks from the kitchen of the big confectioneries.

The countertop is the aspect that requires the most attention, because it must be fluffy and grandiose. Always remove the ingredients from the refrigerator for at least an hour before cooking, so that they reach room temperature. The egg must be fresh and for that you can put it in a bowl of water, and if it is left on the bottom of the pot it means that it is fresh and you can use it. Also, the butter should be melted and you should never use it directly from the fridge.

Aromas for syrup

Do not play with flavors, but follow the instructions of the recipe exactly. Even if it seems that the master confectioners make everything out of the eye, in fact, they make everything out of the eye, because they develop this quality, but you really have to put the ingredients on the counter. Also, for the icing of the countertop, always start with the vanilla flavor because it intensifies the flavors that you add later.

The oven must always be preheated, but a real trick that you must know and must apply is that you do not have to open the oven door while the countertop is baking. If, of course, you need to turn the countertop for even baking, then wait at least 20 minutes before maneuvering. Otherwise, the countertop may not come out fluffy.

Never cut the countertop when it is hot, but only after it has cooled completely. An effective trick to help you cut your slices evenly is to wrap the worktop in a food foil and put it in the freezer for 30 minutes. Then, with the help of a knife with a thin and long blade, cut it carefully horizontally.

The cream between the countertops requires a lot of attention. You can get a fluffy countertop, and when you apply the cream everything will be destroyed. What you need to know is that after applying the cream between the countertops, before decorating it on the outside, the cake should be put in the fridge for 20-30 minutes. This will soften the cream and prevent the countertop layers from slipping on the cream.

The decor and ornaments

You should know that too much added cream will load the cake, and too little will expose countertop surfaces. In order to spread evenly, it is necessary to apply the cream in two or three thin layers. Another important thing to keep in mind is that the cream should always be at room temperature when you place it on the cake and the cream should be cooled beforehand. Always start with the sides of the cake and only at the end apply it on top. The last and most awaited step is to decorate the cake. If you use heavy ornaments, they must be put first and only then you can come up with light ones. You can write messages on the cake with the help of pastry bags and you can let your imagination run wild. You can be inspired by ornament patterns here .


What are we visiting in Vienna?

From 1990 until today, not a year has passed in which we do not go to Vienna at least 2-3 times. Arad is very close to Vienna and the distance and travel time by car have decreased drastically in recent years since the (gradual) construction of the highway that connects us to civilized Europe. Finally we get on the motorway "behind the house" and after 4 hours we can walk on the Opernring and eat Käsekrainer at the "Würstlstand" on the corner of Stephansplatz and Seillergasse (near Marionnaud).

And we do it every time!

It has become a "classic" to walk through the center of Vienna (Graben, Kärntnerstrasse, Kohlmarkt), to admire the architecture, the shop windows and the stops at "Kafee und Kuchen" from the famous confectioneries and cafes Sacher, Demel, Julius Meinl or Aida. I showed you many pictures with the center of Vienna here. Vienna is for walks, atmosphere, parks, culture and gastronomy.

Every time we re-visit at least one museum (most often Albertina) and we enjoy the temporary exhibitions of the moment but also the permanent ones (the Batliner collection from Monet to Picasso or the collection of decorative art objects and furniture). A tour of this museum (with many images) find here. I also recommend the Museum of Art History, the Museum of Natural Sciences, the Schonbrunn Palace, the Imperial Apartments (Hofburg) and especially the Belvedere Palace.

Now I visited the Manfred Willmann photography exhibition which will run until May 26. A contemporary photographer who uses the flash in all his works (details here).

This year I was in April, the week between Catholic Easter (Evangelical, Reformed, etc.) and Orthodox. I went to a "Poets of the Fall" concert at Szene Wien that my daughter wanted to see. It was 4 nice days of warm spring (I caught almost 30 C), of walks, relaxation and good food. Because in Vienna it is cooked like at home. In fact & # 8230 the other way around. Our Transylvanian grandparents always cooked like in Vienna, Budapest or Prague and the former empire made its mark on our lifestyle. That's why you can find so many delicious recipes on our blog bread schnitzels as in the book (veal, pork or chicken), paprika with dumplings, goulash, clear soups beef or chicken, steak red pork, duck or beef.

Because all these recipes were recorded in the notebooks of our ancestors and the ingredients were available in stores for over 100 years in Arad, Timisoara, Cluj, Sibiu, Brasov, Alba Iulia, Satu Mare or Oradea. The Kandia chocolate factories in Timișoara and Cibo (Hess) in Brașov opened before 1900 and in Vinga was the famous luxury praline and chocolate factory Drazskovits, which had been producing Vinga Candies since 1890. Transylvanians and Banatians know what they are talking about here and that it was not a problem to find raisins, vanilla, cocoa, coffee or cinnamon in the "colonial" shops of the time. It was harder between 1980-89 when the food crisis hit the whole country.


Snitel bread from veal & # 8211 Viennese snitel

Most of you know how to cook it, all I have to do is give advice for beginners. For me, the choice of meat is very simple because we get supplies from an Arab butcher shop where it offers full service, slices the meat and beats it in front of you. The meat is superior, without tendons and they call it & # 8220capac & # 8221. If you have to do this step yourself, choose to buy veal leg. The recommended portion of meat at a meal is about 125 g.

Preparation time 15 minutes

Ingredients

For SNITEL

  • 250-300 g of veal pulp
  • salt, freshly ground pepper
  • 1 or
  • flour
  • biscuit
  • oil + a little butter

For NATUR POTATOES

PREPARATION Snitel veal bread & # 8211 Viennese snitel
1. Wash the meat and drain it.
2. Slice it about 1.5 cm thick, perpendicular to the fiber. If necessary, clean the tendons. With a sharp knife, cut two more slices without piercing it to the end, so that when you unwrap it, it doubled its surface. To cut easily, hold the slice of meat pressed with the left palm and with the right, the blade of the knife is therefore horizontal split, but not to the end, as I said before, the goal is to double its size. I hope I made myself understood.
3. Put the unwrapped slice in a thick bag and beat it with a hammer. Sprinkle salt and pepper on both sides.
4. In two large plates put flour in one and breadcrumbs in the other. In a shallow saucepan, beat the egg. Salt and pepper instead of putting them on meat, you can put them in egg, if it's easier.
5. Heat chicken in a pan the right size, 1 tablespoon butter and more oil. You can fry them one at a time, you don't have to crowd them.
6. Pass the meat through the flour, then through the egg and then through the breadcrumbs, holding it with your fingers on one edge.
7. If the fire was hot for heating, now give it to moderate. Quickly fry on one side, in a minute, maximum two. With a pair of tongs, turn the schnitzel and fry it for another minute on the other side. Drain the oil on a thick paper towel.

PREPARATION of natural potato garnish
1. Potatoes are best cooked in their skins. For boiling, choose small white potatoes. It takes 25-35 minutes, depending on their size.
2. Clean them warm (hot), keeping them in a clean towel.
3. Cut into cubes, salt and sprinkle with pepper and finely chopped and chopped greens.
4. Serve with a cube (a chip) of butter just before eating, provided they are still hot and the butter has melted.
Liv (e) it!


During the 1940s and 1950s, popular television chef Franz Ruhm showed Austria a new way of cooking. He creates a series of delicious recipes of traditional dishes for a Kotányi cookbook.

Viennese schnitzel with cucumber salad

This classic Viennese Schnitzel recipe has been tried and tested for 70 years.

Stuffed veal breast

Franz Ruhm uses nutmeg to give this veal dish a particularly fine aroma.

Stuffed donuts

Austria's first television chef taught the public traditional recipes like this.


Sift the flour through a sieve, then process with 1.5 dl of warm water, oil, a little salt and butter. Form a shoe out of the dough, grease with a thin layer of oil, wrap in foil and keep it warm for approx. 1 hour.


Peel the apples, wash them and cut them into 4, then into thin slices.


Heat the butter and fry the breadcrumbs in it until it turns golden brown. Set aside 1/3 of the breadcrumbs. Mix the rest with 1/3 of the apples and brown them.


Mix with sugar, juice and grated peel of a lemon and an orange, walnut, bark, raisins and rum. The composition is mixed with raw apples.


Cover the table with a clean tablecloth and sprinkle with flour. Put the dough in the middle and flatten it a little with the rolling pin.


Then we spread the sheet very, very thin, with our hand through the flour, the wheel, from the inside to the outside.


Heat the butter a little, just enough to melt, then grease the sheet.


Grease the pan with butter, put the strudel sheet, grease with butter, to be crispy after baking. Preheat the oven to 220 degrees. Sprinkle the sheet with the breadcrumbs set aside, grease with the apple filling, then with sour cream (according to the original recipe) and roll the sheet with the help of the tablecloth.


Fry on the grill in the middle of the oven, approx. 20-30 minutes. Strudel leaves can be filled with poppy seeds, cherries, cheese, walnuts, cabbage, etc. Add breadcrumbs to the juicy fruits, otherwise soften the cake.
Other recommended cake recipes:


countertop: we mix eggs with sugar until the crystals melt and the eggs become very light in color, frothy. Gradually add flour and cocoa (must be sifted) and a little salt.

Wallpaper with butter and flour a cake form with a detachable edge and pour the composition into it.

The oven must be preheated, baking time 25 minutes (average temperature), medium heat for the first 15 minutes then low heat. We do the toothpick test.

Glaze: Boil the sugar with water until the sugar melts and leave to cool.

Melt the chocolate and leave it to cool. Then mix the two, add a tablespoon of melted chocolate syrup. The temperature of the two must be equal (38-40 degrees).

Cut the cooled countertop in half.

Grease the first sheet with jam or apricot jam, place the second sheet on top and pour the icing over the cake. Excess icing spilled next to the cake must be recovered and returned.

When the icing cools, we divide the cake into 8 parts, it is only a formal portioning, we draw lines with a string, so we will know which are the 8 slices and we place a praline on each one.

It can be served with a "word" of unsweetened cream.

You might like it too.

Mocca coffee cake

Mascarpone and lemon cake

Cake with chocolate cream and vanilla cream

Coconut cream cake

DIPLOMAT CAKE

Peach cheesecake

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How Austrians and Italians Arrange the World's Oldest Cake Recipe & # 8211 Linzer Cake

Some say it's a cake, others say it's a cake that would be more like a tart. What is certain is that we are dealing with a "relic" in terms of sweets recipes. Some even consider Linzer cake to be known as the oldest type of cake in the world and it has been named since 1696.

Others say that the Linzer cake is the oldest cake that was named after a place, namely the Austrian city of Linz. For a long time, a recipe for this cake, published in the Stadt-und Landesbibliothek in 1696, was considered the oldest known. But in 2005, Waltraud Faißner, director of the library of the Landesmuseum in Upper Austria and author of the book "Wie mann die Linzer Dortten macht" ("How to Make Linzer Cake"), found a recipe for the cake, but from the Italian city of Verona, which is more old, respectively from 1653 and which was found in Codex 35/31, from the archive of Admont Abbey.

So we see that there are several distinct cultural spaces that gave this cake recipe. What is certain is that it will never be known who invented it. There is a lot of discussion about the name, and things are more uncertain. Some say that a Viennese confectioner named Linzer was the one who popularized it, others say that in fact the chef Johann Konrad Vogel (1796-1883), who started mass production of the cake in Linz around 1823, was the one who who instituted this name.

What is certain is that the oldest cookbooks mentioning the Linzer cake recipe, documents over 300 years old, admit the following composition: the top was made of butter, almonds, sugar, flour and the finest flavors. Although the Linzer cake looks more like a tart or a cake, at first glance, there are enough variations of the recipe that can turn it into something more lavish.

However, here is the original recipe:

Ingredient:
150g flour, 100g butter, 100g almonds (chopped), 150g sugar, 2 eggs, 1 lemon, 50g nuts (chopped), vanilla essence, salt, 2 crushed cloves, 1/2 teaspoon cinnamon, 1 cup cranberry jam (or of other fruits, to taste), 1 vanilla sugar, powdered sugar

Method of preparation:

Rub the flour with warm butter, then add sugar, 1 egg, cinnamon, cloves (crushed), almonds, vanilla (essence), salt and lemon juice. Knead a crust that splits in two and leave to cool for 30 minutes.

Take a large tart shape, grease with butter. Put half of the crust in the tray and spread a thick layer of jam on top.

From the other half of the hull, cut strips 1-2 cm wide and make the lattice that is placed over the jam. A few strips are placed on the edge, all around. Grease the “lattice” with beaten egg and sprinkle almonds and walnuts on top. Put in the oven and bake at medium temperature for about 1 hour.

Serve cold, with powdered sugar on top.

Linzer cake is a delicious cake traditionally eaten on Christmas days in the Austrian, Hungarian, Swiss, German and Tyrolean regions.


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