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How To make Spiced Honey Cake (Appenzell)
200 g Liquid honey
200 g Sugar
500 g Wholemeal flour
20 g Butter
1 dl Milk
1 Egg
15 g Baking powder
10 g Ground cloves
10 g Nutmeg
10 g Cardamon
1 pn Cinnamon
Icing for decoration (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
The Story: The rural origins of Appenzell cookery are evident even in this substantial honey cake. It is very fashionable during the festivities at the end of the year to serve a spiced honey cake following the example of the famous triangular "Biberli", which also blends honey and spices. This recipe is inspired by the "Bacheschnitte" which are served on the "Funkensonntag", a spring festival held to exorcise all the evil spirits of winter by fire. The recipe: Gently heat the honey in a copper bowl or a bain-marie. Heat the milk with the sugar separately then add to the honey and stir well over a low heat. Leave to cool. Put the flour into another bowl and stir in the honey mixture and then the other ingredients. Work all these together to a smooth consistency . Place a greased flan ring (22 ... 24 cm diameter, 3.5 cm high) on a baking tray and fill with the mixture. Brush the top with milk and score a decorative pattern on the surface using a fork. Bake in the oven for 30 minutes at 180 oC (test with a needle). When cold, decorate with icing. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19
How To make Spiced Honey Cake (Appenzell)'s Videos
Cuisine of Switzerland | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Cuisine of Switzerland
00:00:21 1 History
00:00:29 2 Food and dishes
00:02:35 3 Recipes from the French part of Switzerland
00:03:21 4 Recipes from the German part of Switzerland
00:08:20 5 Recipes from the Italian part of Switzerland
00:09:01 6 Recipes from the canton of Graubünden in Switzerland
00:09:56 7 iHaute cuisine/i
00:10:12 8 Beverages
00:12:36 9 See also
00:12:56 10 Notes and references
00:13:06 11 External links
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SUMMARY
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Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese.
ക്രിസ്മസിന് ഓവനും ബീറ്ററും ഇല്ലാതെ കാരറ്റ്-വാൽനട്ട് കേക്ക് / christmas special carrot&walnut cake
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50 Traditional European Dishes You Have to Try (2020)
50 Traditional European Dishes You Have to Try (2020)
If you’ve fantasized about eating your way through Europe, you’re not alone. From rich stews and dumplings in the Balkans, to seafood in the Mediterranean, to (of course) savory cheeses throughout, the continent is a foodie’s dream.
With each country, there is one dish that stands out as the most recognizable, most famed and most sought-after by visitors: the food staple that people think of when they think of the place. These traditional foods are not only delectable, but they also tell the story of a country’s history, people and traditions.
I use this software for my thumbnails into my videos...
#50TraditionalEuropealDishes #topeuropeancuisine #besteuropeanfood
0:00 Introduction
0:41 Albania - Byrek
1:58 Azerbaijan - Plov
2:17 Belarus - Potato Pancakes
2:57 8. Bosnia and Herzegovina - Cevapi
3:14 Bulgaria - Soup
3:34 Croatia - Black Risotto
4:30 Czech Republic - Bread Dumplings'
5:32 Finland - Karelian Pies
6:27 Georgia - Khinkali
6:47 Germany - Pretzels
7:51 Hungary - Goulash
8:43 Ireland - Irish Stew
9:18 Italy - Pizza
10:26 Latvia - Grey Peas
10:42 Liechtenstein - Kaseknopfle
11:00 Lithuania - Cepelinai
14:44 Romania - Cabbage Rolls
16:23 Slovenia - Giant Cheese Dumplings
18:07 Turkey - Turkish Delight
Virtual Counter Culture Holiday Cheese Boards
Join us for a cheeseboard building experience like none other, hosted by the Dairy Farmers of Wisconsin and led by cheesemonger extraordinaire and ACS CCP Alisha Norris Jones, the powerhouse behind Chicago's Immortal Milk.
Under Immortal Milk, Alisha serves up incredible cheese-centric collaborations with other local brands and makers. When she's not working on that, she is the creative force behind the cheese program at Marz Brewing.
For this event, Alisha has curated a selection of Wisconsin's finest cheeses and holiday-inspired pairings to create a festive cheeseboard to help ring in the season. Want to recreate this holiday charcuterie at home? Check out the video, and we'll send you a full list of cheeses (plus three recipes to enhance your board) when you sign up here:
J A S O N’s Armenian Lamb Stew | Gourmet Cooking Made Easy
Armenian Lamb Stew
My Armenian lamb gives a Middle Eastern twist on a winter favourite. This rich and aromatic, lamb casserole makes a brilliant alternative to a tenderloin stew. Impress your friends and family with this incredibly simple but hearty layered Armenian lamb stew that tastes comforting but not at all bland like some casseroles can be, happily spiced, warm and comforting with a hint of star anise and the robust full bodiness of a red wine makes this layered creation a great way to shine as a novice .
Also known as Khashlama, basically it consists of bone in meat and vegetables layered & boiled together in a rich, delicious broth.
We at home like to serve ours with a pea pilaff or mashed potatoes or just dunked into a bowl & enjoyed with some sour dough slices .
Traditionally it is served with a couscous grain.
J A S O N
Gourmet Cooking Made Easy