European Cooking Secrets
Nov 6th, 2016, 05:43 AM
#141
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Danish "Kanelbolle", cinnamon snails:
75 g butter, room temperature
250 ml milk, room temperature
30 g fresh yeast
1 pinch of salt
2 cardamom seeds
75 g sugar
vanilla extract
500 g flour
1 egg yolk
filling
2 tblsp molten butter
200 g sugar (the Danish take what they call "Farin sugar", it is a brown sugar, but not cane sugar)
50 g marzipan
1 tblsp cinnamon (heaped)
Make a yeast dough and let it rise.
Roll it out, spread butter-sugar-cinnamon mix on it, roll up and cut into snails.
Sprinkle with more butter, sugar and cinnamon and bake for 18 minutes at 180°C.
The problem with the EU authorities arose when Danish bakeries used low-quality Cassia cinnamon that has a high content of cumarin which may harm your liver. If you take Ceylon cinnamon it is healthier.
Anyway, the problem was solved, EU style, since the "Kanelbolle" were recognized as traditional food and exempt from regulation.
After all, we find solutions for problems in Europe. It is a pity that the Brits have not understood to play this game.
75 g butter, room temperature
250 ml milk, room temperature
30 g fresh yeast
1 pinch of salt
2 cardamom seeds
75 g sugar
vanilla extract
500 g flour
1 egg yolk
filling
2 tblsp molten butter
200 g sugar (the Danish take what they call "Farin sugar", it is a brown sugar, but not cane sugar)
50 g marzipan
1 tblsp cinnamon (heaped)
Make a yeast dough and let it rise.
Roll it out, spread butter-sugar-cinnamon mix on it, roll up and cut into snails.
Sprinkle with more butter, sugar and cinnamon and bake for 18 minutes at 180°C.
The problem with the EU authorities arose when Danish bakeries used low-quality Cassia cinnamon that has a high content of cumarin which may harm your liver. If you take Ceylon cinnamon it is healthier.
Anyway, the problem was solved, EU style, since the "Kanelbolle" were recognized as traditional food and exempt from regulation.
After all, we find solutions for problems in Europe. It is a pity that the Brits have not understood to play this game.
Nov 6th, 2016, 06:44 AM
#142
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I tried the Pissaladière recipe, written above, yesterday and it was yummy! The pissala paste itself is delicious and I think I will spread it on tapas bread next time.
Good thing you said that it must be eaten lukewarm,
traveller1959. Some online cooking sites said eating it cold and and I can't imagine that.
I tried the hot chocolat recipe too - can't wait to repeat it again
Good thing you said that it must be eaten lukewarm,
traveller1959. Some online cooking sites said eating it cold and and I can't imagine that.
I tried the hot chocolat recipe too - can't wait to repeat it again
Nov 6th, 2016, 08:27 AM
#146
After all, we find solutions for problems in Europe. It is a pity that the Brits have not understood to play this game.>>
Agreed Traveller, but we were in truth always somewhat reluctant europeans, simultaneously envying and resenting your cars, your food, your weather and grumbling about how we [and no-one else of course] always played by the rules that were "imposed" on us by Brussels, never mind about the fact that they gave us safer beaches, safer food, better working hours, improved workers' rights etc etc. Many of these hated regulations will have to be retained if the UK is not to be a consumer nightmare after Brexit but who in the leave campaign is bothered about that?
BTW, to return to food, the Pfefferkuchen that I remember seemed to taste of sawdust, but there may have been some spice in there somewhere.
Agreed Traveller, but we were in truth always somewhat reluctant europeans, simultaneously envying and resenting your cars, your food, your weather and grumbling about how we [and no-one else of course] always played by the rules that were "imposed" on us by Brussels, never mind about the fact that they gave us safer beaches, safer food, better working hours, improved workers' rights etc etc. Many of these hated regulations will have to be retained if the UK is not to be a consumer nightmare after Brexit but who in the leave campaign is bothered about that?
BTW, to return to food, the Pfefferkuchen that I remember seemed to taste of sawdust, but there may have been some spice in there somewhere.
Nov 6th, 2016, 09:18 AM
#149
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I found a silicone cooking sheet/mould for macarons in Paris, but with the normal ground almonds from the supermarket, the texture's quite a lot coarser than Parisian macarons. However, relatively rough as they are, this recipe is still hoovered up by anyone I've tried it out on:
https://www.theguardian.com/lifeands...-whittingstall
PS: I've also made these, not only without the faff of flour circles on a baking sheet, but also without a piping bag, instead using lightly-oiled spoons to make more like quenelle shapes - not so elegant in looks, but less of the mixture gunking up the bag.
https://www.theguardian.com/lifeands...-whittingstall
PS: I've also made these, not only without the faff of flour circles on a baking sheet, but also without a piping bag, instead using lightly-oiled spoons to make more like quenelle shapes - not so elegant in looks, but less of the mixture gunking up the bag.
Nov 6th, 2016, 09:22 AM
#150
mmm - me too, traveller. Perhaps someone objected to my descriptions of Pfaelzer Hausmacher!
As we were talking about pig and/or wild boar earlier, I thought that I would share my memory of the blood pudding that I helped to make once when staying with a German family near Rothenburg. First of all they took the head of the boar and skinned it, and then cooked it in the oven. Then all the meat was removed from the head and mixed with the blood of the boar, some spices, and probably some other ingredients that I have forgotten. This was placed in large tins and baked until it was solid, then eaten as part of a celebratory buffet, a bit like pate.
This was about 40 years ago so some of the detail is a bit hazy but you probably get an idea of what it was like. Good manners decreed that I try it, but I don't remember eating very much of it and I didn't suggest to my mum that we try it at home!
Any idea what it might have been called, Traveller?
As we were talking about pig and/or wild boar earlier, I thought that I would share my memory of the blood pudding that I helped to make once when staying with a German family near Rothenburg. First of all they took the head of the boar and skinned it, and then cooked it in the oven. Then all the meat was removed from the head and mixed with the blood of the boar, some spices, and probably some other ingredients that I have forgotten. This was placed in large tins and baked until it was solid, then eaten as part of a celebratory buffet, a bit like pate.
This was about 40 years ago so some of the detail is a bit hazy but you probably get an idea of what it was like. Good manners decreed that I try it, but I don't remember eating very much of it and I didn't suggest to my mum that we try it at home!
Any idea what it might have been called, Traveller?
Nov 6th, 2016, 09:38 AM
#151
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Ok. Time for the fries.
1st secret : not all patatoes are good for fries. We use bintjes - ask what other is ok if you are not in a civilized enough region that provides them.
Peel them. Wash them. Cut them. The thinner you cut the less you'll cook them ... We did them the size of a little finger.
3. Probably the most overlooked secret : dry the fries.
4. First cooking : about 7 minutes in oil at 130C.
5. Dry them again (just remove excess oil)
6. Wait about 10 min.
7. Put them back in the oil for 2 min max (secret here : you see when they are ok ) at 170c.
8. Dry again (remove excess not more).
9. Add salt.
Some discuss at length fat vs oil. We have never used fat.
Caveat : last I have done fries like that was with Maman when I was 10.
Now I buy them frozen. Shame on me.
1st secret : not all patatoes are good for fries. We use bintjes - ask what other is ok if you are not in a civilized enough region that provides them.
Peel them. Wash them. Cut them. The thinner you cut the less you'll cook them ... We did them the size of a little finger.
3. Probably the most overlooked secret : dry the fries.
4. First cooking : about 7 minutes in oil at 130C.
5. Dry them again (just remove excess oil)
6. Wait about 10 min.
7. Put them back in the oil for 2 min max (secret here : you see when they are ok ) at 170c.
8. Dry again (remove excess not more).
9. Add salt.
Some discuss at length fat vs oil. We have never used fat.
Caveat : last I have done fries like that was with Maman when I was 10.
Now I buy them frozen. Shame on me.
Nov 6th, 2016, 10:01 AM
#152
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<<Danish "Kanelbolle", cinnamon snails>>
I've never heard them called snails (snegl) in Denmark nor Sweden but there are Danish pastries called cinnamon snails that have icing on them. Putting marzipan into the filling of kanelbullar is not usual. I make these buns in the Swedish style and the dough has to rise twice, not just once as in this recipe. They are particularly good with a cup of coffee. The traditional topping is pearl sugar.
You roll out the dough into a rectangle and spread butter on it and sprinkle with sugar and cinnamon. Then roll up the dough into a long sausage then slice, they are your rolls. You let them rise again and glaze with beaten egg and sprinkle with pearl sugar, then bake. Mine don't take 18 mins, more like 10 mins. The baking in Denmark and Sweden is wonderful, from bread to cakes to pastries.
Semlor are delicious, they are buns flavoured with cardamom with the top sliced off and middles scooped out and filled with a runny marzipan and whipped cream, with the lid put back ontop and a sprinkling of icing sugar. They are only supposed to be eaten on Shrove Tuesday although you can get them at other times of the year. Traditionally lussebullar are eaten just before Christmas on St Lucia's day (saffron buns, very similar to the English ones.)
As for octopus, I cook them in a Greek style, stifado and serve as part of a mezze, it is delicious. Rabbit can also be cooked this way.
I've never heard them called snails (snegl) in Denmark nor Sweden but there are Danish pastries called cinnamon snails that have icing on them. Putting marzipan into the filling of kanelbullar is not usual. I make these buns in the Swedish style and the dough has to rise twice, not just once as in this recipe. They are particularly good with a cup of coffee. The traditional topping is pearl sugar.
You roll out the dough into a rectangle and spread butter on it and sprinkle with sugar and cinnamon. Then roll up the dough into a long sausage then slice, they are your rolls. You let them rise again and glaze with beaten egg and sprinkle with pearl sugar, then bake. Mine don't take 18 mins, more like 10 mins. The baking in Denmark and Sweden is wonderful, from bread to cakes to pastries.
Semlor are delicious, they are buns flavoured with cardamom with the top sliced off and middles scooped out and filled with a runny marzipan and whipped cream, with the lid put back ontop and a sprinkling of icing sugar. They are only supposed to be eaten on Shrove Tuesday although you can get them at other times of the year. Traditionally lussebullar are eaten just before Christmas on St Lucia's day (saffron buns, very similar to the English ones.)
As for octopus, I cook them in a Greek style, stifado and serve as part of a mezze, it is delicious. Rabbit can also be cooked this way.
Nov 6th, 2016, 10:03 AM
#153
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Thank you WoinParis.
Excuse me, what is bintjes potatoes in french, supposed that Paris is civilized enough to provide them?
PatrickLondon: I also made macaron with a spoon. Looking not elegant indeed, but I'm proud that all of my macarons turn out the same size.
Excuse me, what is bintjes potatoes in french, supposed that Paris is civilized enough to provide them?
PatrickLondon: I also made macaron with a spoon. Looking not elegant indeed, but I'm proud that all of my macarons turn out the same size.
Nov 6th, 2016, 10:09 AM
#154
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What kind of oil, WoinParis?
My head spins when I see all the various kinds of oils in the supermarkets, even in the Bio specialty store. We probably have 8 different types in our pantry. I always feel as though I'm just guessing at what might work and what might not.
annhig, I don't think I would have done very well with that boar dish. Wildschweinpâté? I don't consider myself a fussy eater, but anything that involves a lot of blood just doesn't seem right to me.
My head spins when I see all the various kinds of oils in the supermarkets, even in the Bio specialty store. We probably have 8 different types in our pantry. I always feel as though I'm just guessing at what might work and what might not.
annhig, I don't think I would have done very well with that boar dish. Wildschweinpâté? I don't consider myself a fussy eater, but anything that involves a lot of blood just doesn't seem right to me.
Nov 6th, 2016, 02:16 PM
#157
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Oil - 8 sorts of oil seems a bit too much for me.
Although...
Well, we use olive oil for the most things. Olive oil is our standard oil for 90 per cent of cooking - searing, salads etc.
Sometimes, we mix olive oil and butter for searing.
I admit, we also have a super high quality olive oil from our friends' garden in Greece which we use only for dips and salads. Makes 2 oils.
We also have Maroccan Argan oil (it has a distinct hazelnut taste) for some very special recipes (mostly desserts, maybe a salad), but rather seldom. Makes 3 oils.
We still have a bottle of sunflower oil, just in case if we have a recipe where olive oil would taste too strong, but, to be honest, we rarely have such a recipe, so the sunflower oil gets rancid after a few years and we throw it away. Makes 4 oils, or better 3 1/2.
I have to add that we never fry. No pommes frites, no other greasy spoons.
Although...
Well, we use olive oil for the most things. Olive oil is our standard oil for 90 per cent of cooking - searing, salads etc.
Sometimes, we mix olive oil and butter for searing.
I admit, we also have a super high quality olive oil from our friends' garden in Greece which we use only for dips and salads. Makes 2 oils.
We also have Maroccan Argan oil (it has a distinct hazelnut taste) for some very special recipes (mostly desserts, maybe a salad), but rather seldom. Makes 3 oils.
We still have a bottle of sunflower oil, just in case if we have a recipe where olive oil would taste too strong, but, to be honest, we rarely have such a recipe, so the sunflower oil gets rancid after a few years and we throw it away. Makes 4 oils, or better 3 1/2.
I have to add that we never fry. No pommes frites, no other greasy spoons.
Nov 6th, 2016, 03:06 PM
#159
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I use oil for ... frites.
Comes in bottles of 2 liters, from the brand Vandemoortele (with such a name you are sure it is Belgian). None at home for the moment... It must be an oil that can get real hot.
I also have oil for salad (I looked, it is a mix of tournesol - sunflower I guess - and kolza), huile pour fondue (burgundy frying oil - made of grapes), oil for woks (what the heck is inside ? ) then the usual... olive oil of course, sesame... we have from time to time oil of corn, but I don't like it.
Comes in bottles of 2 liters, from the brand Vandemoortele (with such a name you are sure it is Belgian). None at home for the moment... It must be an oil that can get real hot.
I also have oil for salad (I looked, it is a mix of tournesol - sunflower I guess - and kolza), huile pour fondue (burgundy frying oil - made of grapes), oil for woks (what the heck is inside ? ) then the usual... olive oil of course, sesame... we have from time to time oil of corn, but I don't like it.
Nov 6th, 2016, 04:50 PM
#160
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I just looked in the pantry. We have olive oil (3 kinds, at least, one from Spain, one from Italy, one from Tunisia). We have canola oil. We have sunflower oil.We have avocado oil. We have walnut oil. We have hazelnut oil. We have flaxseed oil. We have grapeseed oil. We have regular sesame oil. We have black sesame oil. We have argan oil.
It's a lot of oils to be sure, but I consider oil to be one of the finest things in life and cooking.
Thanks WoinParis, I'll look for that brand, but as it's Belgian it might not be so easy to find around here. Maybe in the huge LeClerc in Périgueux.
It's a lot of oils to be sure, but I consider oil to be one of the finest things in life and cooking.
Thanks WoinParis, I'll look for that brand, but as it's Belgian it might not be so easy to find around here. Maybe in the huge LeClerc in Périgueux.
