For are social studies class we have to engineer a dessert that is from another country. I be wondering if any one has a flawless and easy to sort receip that could feed more or less 20 people?
Answer:
Chinese Almond Cookies
Chinese almond cookies are lighter and more exquisitely flavored than many other types of cookies.
INGREDIENTS:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon brackish
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
2 eggs
2 1/2 teaspoons almond extract
1/4 pound unbroken, blanched almonds (one for each cookie)
1 egg, weakly beaten
PREPARATION:
1.Preheat oven to 325 degree Fahrenheit (162.5 degrees Celsius).
2.In a voluminous bowl, sift the flour, baking powder, baking soda, and salt. In a atmosphere bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar.
Add the eggs and almond extract and pulsate until well blended. Add to the flour mixture and mix resourcefully. The dough will be very dry and crumbly at this point, but don't verbs - that is what it's supposed to be close to.
3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will product it easier to shape the dough into circles).
4. Take a log and lightly chalk up the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll respectively piece into a ball and place on a insubstantially greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of respectively cookie and press down lightly. Repeat next to the remaining dough.
5. Brush each cookie weakly with conquered egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store contained by a sealed container.
Canolis --- Italian ... roughly a small crunchy pie crust type of thing wrapped around sweet innards. SO GOOD.
You can buy the canoli shells and make the wadding. top with chocolate sprinkles, cinnamon, etc.
Asian style cookies.
One bundle of pre made sugar cookie dough, add two teaspoons of almond extract and 1/2 cup of chopped almonds. Roll into small ball and put an almond on top of cookie orb. Bake at 350 for about ten mintues.
Mousse au Chocolat (Chocolate Mousse - from France)
Chocolate Mousse
Pronounced: moose / oh / shoh koh lah
INGREDIENTS:
4 egg whites
pinch of saline
8 oz bittersweet chocolate, chopped
1 orange
2 Tablespoons sugar
6 Tablespoons thickset cream
1 Tablespoon of Almond or Vanilla Extract
PREPARATION:
1. Put the egg whites into a mixer with a pinch of brackish. Beat until stiff.
2. Melt the chocolate in top of a double boiler.
3. With a vegetable peeler, coating a strip from the orange and finely grate the rest of the red.
4. When the eggs are stiff, add the sugar and whisk until smooth and they form a light meringue.
5. Pour the cream into a small tub, bring to a boil then pour over chocolate. Let stand 15 second then stir. Remove from river bath and stir contained by the almond or vanilla extract and orange zest.
6. Add the chocolate to egg whites, fold humanely until mixed.
To Serve:
Pour into mousse pots, ramekins or stemmed glasses. Cover and chill for 2 hours. Decorate next to a bit of the orange trim and serve well chilled
from which country? here are some philosophy from each country.
Brazilian Orange Flan Recipe
Ingredients:
1 can sweetened condensed milk
equal ammount of freshly squeezed ginger juice
3 eggs
1 tsp red zest(fresh)
1 cup sugar for caramel sauce
1 8 inch ring mold
Directions:
For caramel sauce: put 1 cup sugar in the ring mold. Place the mold directly over environment heat. With a wooden spoon, hold on to stirring the sugar as it melts. Be extra far-sighted as this gets VERY HOT. After the sugar melt into a golden caramel, spoon it up the sides of the mold.
Let it cool while preparing the flan.
Combine the condensed milk, orange liquid, orange zest and eggs within a blender. Mix until smooth. Pour this mixture into the prepared mold and place it in the center of a cookie sheet. Add in the region of an inch of water to the cookie sheet. Bake the pudding for roughly one hour at 325 to 350 degree oven. It will depend on your oven. The pudding will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temp. and place contained by refrigerator, preferably overnight or for at least 6 hrs.
Just earlier serving, run the tip of a knife around the inside of the mold. Place a open platter over the mold and invert. The pudding will slide out easily. If not, hand over the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves give or take a few 10.
India
BOONDI LADOO RECIPE
Ingredients
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
How to produce boondi laddu:
Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the grease. Take the batter and pour it over a sieve with round holes.
Tap it helpfully with a spoon so that small ball of dough fall into the grease. Make the balls and hang on to aside. Heat the sugar and water till reach 1/2 thread consistency.
Mix in the kesari melon nut and cardamom powder and fried boondies. When the mixture is still warm formulate into balls. Bondi Ladoo are all set to be served
If the mixture cools balls cannot be made as the sugar crystallizes.
Mango Pudding
INGREDIENTS:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot sea
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedge, optional
fresh mango slices for trimmings, optional
PREPARATION:
Add gelatin and sugar to hot hose down and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and rime cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melt.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly surrounded by hot water later turn pudding out onto platter.
Squeeze on some lime juice, trimmings with mango slices if desired and serve. (Best eat within a day). Serves 8.
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A right source of fibre and vitamin E.
This is a taste recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books surrounded by the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with assent from Douglas & McIntyre.
More Questions & Answers...
Does anyone know how to cook "Ruble Soup" (spelling is probably wrong!!)?
Advice on buying a mixer?
my fondant has a very tight consistency. i thought it was supposed to be like playdough. how do i fix it?
A kid friendly recipe with mac & cheese?
I enjoy to add on flat beer to a recipe. How can I speed up the process?
Answer:
Chinese Almond Cookies
Chinese almond cookies are lighter and more exquisitely flavored than many other types of cookies.
INGREDIENTS:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon brackish
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
2 eggs
2 1/2 teaspoons almond extract
1/4 pound unbroken, blanched almonds (one for each cookie)
1 egg, weakly beaten
PREPARATION:
1.Preheat oven to 325 degree Fahrenheit (162.5 degrees Celsius).
2.In a voluminous bowl, sift the flour, baking powder, baking soda, and salt. In a atmosphere bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar.
Add the eggs and almond extract and pulsate until well blended. Add to the flour mixture and mix resourcefully. The dough will be very dry and crumbly at this point, but don't verbs - that is what it's supposed to be close to.
3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will product it easier to shape the dough into circles).
4. Take a log and lightly chalk up the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll respectively piece into a ball and place on a insubstantially greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of respectively cookie and press down lightly. Repeat next to the remaining dough.
5. Brush each cookie weakly with conquered egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store contained by a sealed container.
Canolis --- Italian ... roughly a small crunchy pie crust type of thing wrapped around sweet innards. SO GOOD.
You can buy the canoli shells and make the wadding. top with chocolate sprinkles, cinnamon, etc.
Asian style cookies.
One bundle of pre made sugar cookie dough, add two teaspoons of almond extract and 1/2 cup of chopped almonds. Roll into small ball and put an almond on top of cookie orb. Bake at 350 for about ten mintues.
Mousse au Chocolat (Chocolate Mousse - from France)
Chocolate Mousse
Pronounced: moose / oh / shoh koh lah
INGREDIENTS:
4 egg whites
pinch of saline
8 oz bittersweet chocolate, chopped
1 orange
2 Tablespoons sugar
6 Tablespoons thickset cream
1 Tablespoon of Almond or Vanilla Extract
PREPARATION:
1. Put the egg whites into a mixer with a pinch of brackish. Beat until stiff.
2. Melt the chocolate in top of a double boiler.
3. With a vegetable peeler, coating a strip from the orange and finely grate the rest of the red.
4. When the eggs are stiff, add the sugar and whisk until smooth and they form a light meringue.
5. Pour the cream into a small tub, bring to a boil then pour over chocolate. Let stand 15 second then stir. Remove from river bath and stir contained by the almond or vanilla extract and orange zest.
6. Add the chocolate to egg whites, fold humanely until mixed.
To Serve:
Pour into mousse pots, ramekins or stemmed glasses. Cover and chill for 2 hours. Decorate next to a bit of the orange trim and serve well chilled
from which country? here are some philosophy from each country.
Brazilian Orange Flan Recipe
Ingredients:
1 can sweetened condensed milk
equal ammount of freshly squeezed ginger juice
3 eggs
1 tsp red zest(fresh)
1 cup sugar for caramel sauce
1 8 inch ring mold
Directions:
For caramel sauce: put 1 cup sugar in the ring mold. Place the mold directly over environment heat. With a wooden spoon, hold on to stirring the sugar as it melts. Be extra far-sighted as this gets VERY HOT. After the sugar melt into a golden caramel, spoon it up the sides of the mold.
Let it cool while preparing the flan.
Combine the condensed milk, orange liquid, orange zest and eggs within a blender. Mix until smooth. Pour this mixture into the prepared mold and place it in the center of a cookie sheet. Add in the region of an inch of water to the cookie sheet. Bake the pudding for roughly one hour at 325 to 350 degree oven. It will depend on your oven. The pudding will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temp. and place contained by refrigerator, preferably overnight or for at least 6 hrs.
Just earlier serving, run the tip of a knife around the inside of the mold. Place a open platter over the mold and invert. The pudding will slide out easily. If not, hand over the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves give or take a few 10.
India
BOONDI LADOO RECIPE
Ingredients
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
How to produce boondi laddu:
Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the grease. Take the batter and pour it over a sieve with round holes.
Tap it helpfully with a spoon so that small ball of dough fall into the grease. Make the balls and hang on to aside. Heat the sugar and water till reach 1/2 thread consistency.
Mix in the kesari melon nut and cardamom powder and fried boondies. When the mixture is still warm formulate into balls. Bondi Ladoo are all set to be served
If the mixture cools balls cannot be made as the sugar crystallizes.
Mango Pudding
INGREDIENTS:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot sea
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedge, optional
fresh mango slices for trimmings, optional
PREPARATION:
Add gelatin and sugar to hot hose down and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and rime cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melt.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly surrounded by hot water later turn pudding out onto platter.
Squeeze on some lime juice, trimmings with mango slices if desired and serve. (Best eat within a day). Serves 8.
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A right source of fibre and vitamin E.
This is a taste recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books surrounded by the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with assent from Douglas & McIntyre.
More Questions & Answers...