The Soviet Union which included Russia invaded eastern Poland in 1939 and Germany invaded western, northern and southern western Poland in 1939. PICKLES (pol'skie solen'ya and ogórek kiszony) Russian pol'skie solen'ya LINK to Recipe Polish ogórek kiszony LINK to Recipe Gingerbread Cookies (Pryaniki and Pierniczki) Russian pryaniki LINK to Recipe Polish Pierniczki LINK to Recipe PEROGIE and VARENIKI Russian Vareniki LINK to Recipe Polish Perogie LINK to Recipe POLISH AND RUSSIAN DESSERTS (desery and deserty) LINK to Polish Dessert Recipes LINK to Russian Cake Recipes Russian and Polish donuts (ponchiki and pączki) LINK to Russian donut recipe LINK to Polish donut recipe Polish and Russian salami (salami and salyami) LINK to Google Search for ordering sausages online Polish and Russian pancakes or blini (naleśniki and bliny) LINK to Blini Recipe (for Russian and Poland) Russian and Polish Stuffed Cabbage (Farshirovannaya kapusta and Nadziewana kapusta) LINK to Russian stuffed cabbage recipe LINK to Polish stuffed cabbage recipe Videos LINK to Russian food Video LINK to Polish Food Video ------------------------------------------------------------- LINK to Borderless Cuisine Posts 1-19
FROM WIKI: The dish is named for the Prussian city of Königsberg (now Kaliningrad) and is one of the highlights of East Prussian cuisine. In the German Democratic Republic (GDR), the dish was officially called Kochklopse ("boiled meatballs") to avoid any reference to its namesake city, which in the aftermath of World War II had been annexed by the Soviet Union. The city's German inhabitants had been expelled, and the city had been repopulated with Russians and renamed after Mikhail Kalinin, a close ally of Joseph Stalin in the Soviet leadership. LINK to Konigsberger Klopse Recipe For the hearty: LINK to How to make Tilsit Cheese at Home OR IF YOU ARE NOT THAT ENERGETIC BUY IT FROM AMAZON LINK to Prussian aka German Peasant Bread with photo instructions and VIDEO What is Vorschmack? or Vorshmack LINK to Vorshmack recipe Русские медовые пирожные LINK to Prussian honey cakes recipe Prussian and or German Lebkuchen LINK to German Lebkuchen ------------------------------------------------------
LINKS TO PREVIOUS BORDERLESS CUISINE POSTS BELOW ALSO BELOW SEE MODERN TAKE ON PESTOS Peruvian Pesto (Tallarines Verdes) Waves of Italians from Genoa poured into Peru in the mid-1800's. Instead of peppery basil, parmesan and pine nuts the Italian immigrants in Peru used available local products such as sweet spinach, cream (replacement for oil) and queso fresco (replacement for Parmesan). Walnuts or pecans were substituted for pine nuts. (When the Italians first came to Peru these items weren't readily available: basil, olive oil, pine nuts and pasta.) LINK to Peruvian Pesto recipe Serving suggestions (with lime wedges and/or Parmesan) over tenderloin with fish with pasta with rice with potatoes over fried egg(s) with green beans with steamed or slightly sauteed zucchini, asparagus, fava beans and peas. Italian Pesto (Pesto Genovese or Pesto alla Genovese) WIKI on Genovese Pesto LINK to Genovese Pesto Recipe LINK TO PESTO VIDEO LINK Other Pestos: Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto alla genovese but with the addition of tomato, almonds instead of pine nuts, and much less basil. Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste. Pistou (a French version of pesto) The sauce is derived from the Genovese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou and pesto is the absence of pine nuts in pistou. LINK to Pistou Recipe Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish soupe au pistou, which resembles ministrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving. Gruyere cheese is used in Nice. Some regions substitute Parmesan Cheese. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a "stringy" cheese, so that when it melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands. Chimichurri Sauce Chimichurri is a green sauce, traditionally used for grilled meat in Argentina. The dish’s main ingredients include minced garlic, chopped fresh parsley, olive oil, and wine vinegar. It normally contains oregano as well, and variations often include paprika, cumin, lemon, basil, thyme, tomato, cilantro, and red bell pepper. You will most frequently see chimichurri served with grilled meats like steak and lamb, especially throughout Argentina (Basque section of France sent a lot of Basques to Argentina - Basque name of sauce: tximitxurri) and Peru. This incredibly flavorful sauce is quite similar to Italian basil pesto, but with parsley instead of basil. SERVING SUGGESTIONS: The fresh garlic and parsley pair really well with grilled steak or lamb and roasted vegetables, but it is also delicious served over lentil burgers, mixed into pasta salad, or as a condiment to perk up sandwiches and wraps! LINK to chimichurri recipe Persillade Persillade is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley. Simple to make, but a common ingredient in many dishes, it is often included in a sauté cook's staples. It can be added early in a dish for a mellow flavour, added at the very end of the cooking to provide a garlicky jolt, or even used raw as a garnish. SERVING SUGGESTIONS: A classic French bistro dish is Pommes persillard, basically cubed potatoes fried in small amount of oil, with persillade added at the end of the cooking. New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade basically fried chicken with the garlic and parsley mixture added as a garnish. LINK to persillade recipe Gremolata (or gremolada) is an Italian chopped herb condiment typically made of garlic, parsley, and lemon peel. It is a traditional accompaniment to the Italian braided veal shank dish, "ossobuco alla milanese". Although it is a common accompaniment to veal, the citrus element in gremolata makes it an appropriate addition to seafood dishes. LINK to gremolata recipe LINK TO MODERN TAKE ON PESTOS ------------------------------------------------------------ Part One Grits Part 2 Filled Donuts Part 3 Andorra, Catalonia and Roussillon
Greek and Turkey have interacted with their foods, culture, etc. Cyprus was a Greek Island until the 1970's when the Turks invaded Cyprus and took over and still reign. Today there are Greek and Turkish influences. Elements of both cuisines are a mixture of Western and Eastern food. When I was in Cyprus in the 1970's I stayed on the Greek side and met many wonderful Greek people. We were not permitted to cross over (after 1974) into the Turkish part. I was told if I took any photos the guard would confiscate my camera!! I spent three weeks there and have fond memories of the Greek Cypriots and their cuisine. Crete is a Greek island. I met some Cretan natives (kypriakoús) in Germany in the 1960's. Nice people. That's when I learned how to make carrot cake. LINK to Cretan Carrot Cake Recipeo with VIDEO ‘Stuffed Grape Leaves’ are one of the most popular Greek (dolmades), Turkish (dolmas), Cypriot (Koupepia) and Cretan (dolmadakia) dishes. LINK to Dolmades Recipe LINK to Dolmas Recipe ALSO LINK to About Cypriot Food LINK to Cypriot Koupepia (dolmades) Recipe with VIDEO LINK to About Cretan Food LINK to Cretan Dolmadakia LINK to step by step Mediterranean Stuffed Grape Leaves ------------------------------------------------------ Photos of Moussaka LINK to Greek Moussaka or Mousakas Recipe LINK to Turkish Musakka Recipe LINK to Greek and Cypriot Moussaka VIDEO LINK to Cretan Moussaka VIDEO ---------------------------------------------------------- Photos of Meatballs aka Kkeftedákia or köfteler, etc. LINK to Greek Meatballs or Giouvalakia Recipe LINK to Kofte or Turkish Meatballs Recipe LINK to Greek and Cypriot Meatballs Recipe Link to Keftedes or Greek Meatball Recipes Dessert LINK to Greek Baklava Recipe LINK to Turkish Baklava Recipe with photo instructions Other Baklava Photos Cypriot and Crete Baklava Links below LINK to Cypriot Baklava LINK to Cretan Baklava --------------------------------------------------------------------------- LINKS BELOW LINK to Borderless Cuisine Links 1-19 LINK TO Borderless Cuisine 20 - Poland and Russia
We’re embracing the 2024 global flavors food trend with some delicious cultural food mashups. First up, we have ‘Czech Soul’, where we’re blending the sweet, comforting taste of Czech k…
(Photos of Croatian and Slovenian Food below) Above is map of former Yugoslavia Italian is classified as an Indo-European language. There are 55,000,000 speakers of Italian in Italy. These include individuals who are bilingual in Italian and regional varieties as well as those for whom Italian is a second language. There are an additional 6,500,000 plus speakers of Italian in other countries. I bet you didn't know the following facts: These countries have Italian dialects: Argentina, Australia, Belgium, Bosnia and Herzegovina, Brazil, Canada, Croatia, Egypt, Eritrea, France, Germany, Israel, Libya, Liechtenstein, Luxembourg, Paraguay, Philippines, Puerto Rico, Romania, San Marino, Saudi Arabia, Slovenia, Switzerland, Tunisia, United Arab Emirates, United Kingdom, Uruguay, USA, Vatican State. Italian is also recognized as an official language in Croatia, San Marino, Slovenia, and Switzerland. I have addressed Croatia and Slovenia in this post. Italian language spoken in Croatia LINK below: http://www.101languages.net/italian/most-common-italian-words/ LINK TO ITALIAN LANGUAGE SPOKEN IN CROATIA aka Istria This map shows the percentages of Italians in municipalities of Istria in 1910, based on the Austro-Hungarian census. Italians made up more than 70% of the population in 43 areas. Darker colored areas speak the most Italian. Historically, the language had a much larger population than it does now. Italians have lived on the Adriatic coast for hundreds of years, and Istria was part of the Kingdom of Italy from 1919 until 1947. The 2011 census in Croatia reported 17,807, or 0.42% of the total Croatian population, mostly in Istria. Istria. Ethnologue reported 70,000 speakers in 1998: 40,000 ethnic Italians and 30,000 ethnic Croats and Istrian people. Native Italian speakers are largely concentrated along the Adriatic coast. In addition, roughly 120,000 Italian tourists visit Croatia each year, so many in the service and tourist industries have some knowledge of the language. However the Istrian exodus after the Second World War and Yugoslavian ethnic cleansing in the form of the Foibe massacres forced the greater part of the Istrian Italians to flee to Italy. During the Italian exodus, about 350000 people left Istria, Dalmatia and the isles of Croatia. LINK to Croatian and Slovenian Food Adventure LINK TO ITALIAN-CROATIAN GOURMET CHEF FROM ISTRIA - Lidia Bastianich who lives in US LINK to Croatian Recipes http://www.101languages.net/croatian/most-common-croatian-words/ LINK TO traditional Croatian baked strukli and step-by-step directions LINK to Croatian fis paprikas recipe LINK to Croatian Bucnica ------------------------------------------------------ LINK to Slovenian Recipes http://www.101languages.net/slovenian/most-common-slovenian-words/ LINK to variation on Cappelletti Recipe LINK to Prekmurska-gibanica recipe Photos of Croatian Foods Croatian Food Video Link Below https://www.youtube.com/watch?v=W1eXfPxQ8tI&ab_channel=ChasingaPlate-Thomas%26Sheena ----------------------------------------- Photos of Slovenian Foods Slovenian Food Video Link Below https://www.youtube.com/watch?v=4bus13fCvCg&ab_channel=EUROTROTTER ER ---------------------------------------- Links to previous "Borderless Cuisine" posts LINK to Part 1 - Grits LINK to Part 2 - Filled Pastries LINK to Part 3 Andorra, Catalonia and Roussillon LINK to Part 4 - Sauces: Pesto and More LINK to Part 5 -1 Phyllo LINK to Part 5 - 2 Phyllo LINK to Part 6 - Grikos LINK to Part 7 - Germany, Switzerland and Austria LINK to Part 8 - Slovenia, Austria, Croatia and Hungary LINK to Part 9 - Balkan Cuisine - Soup LINK to Part 10 - Gascony, the Acquitane, the Midi-Pyrenees and Basque Country LINK to Part 11 - Easter Breads LINK to Part 12 - Tapas LINK to Part 13 - Spanish and Italian food
A favorite in both Belgium (especially the area of Flanders) and France are meatballs (boulettes)with tomato sauce. Belgian meatball recipe French meatball recipe French Bouillabaisse recipe BELGIAN FISH STEW What is Quiche? There are many recipes but they all have one thing in common - the crust. French Quiche Lorraine Recipe Flanders Quiche with Spinach, Turkey and Onions What is a praline? /ˈprāˌlēn/ Learn to pronounce noun a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates. "white chocolate and praline cheesecake" a crisp or semicrisp candy typically consisting of butter, brown sugar, and pecans. Both the Belgians and the French make pralines but they are different. See Recipe links. The Bruges’ swan, or het brugsch swaentje in Belgian, is a variety of Belgian chocolate praline that has been made since 2006. The pralines in Belgium are made with chocolate. Belgium is rich in chocolate history. LINK to Belgian Chocolate Praline Recipe LINK to French Praline Recipe Pralines are also very popular in Louisiana. Brought over to the US from France. LINK to INFO on Belgian Het Brugsch Swaentje or Belgium Praline in Flanders, Belguim - Couldn't find exact recipe Kebabs aka Kabobs are popular in Belgium and France French Toast Kabobs French Chicken Kabobs FLANDERS, Belgian honey-glazed chicken-kabobs VIDEOS - SIMILARITIES IN Belgian and French Foods VIDEO ONE VIDEO TWO WAFFLES BELGIUM WAFFLE RECIPE FRENCH TOAST WAFFLES
Poppy seed kolachi is a wildly popular Eastern European delicacy, a treat most find irresistible, especially paired with a great cup of coffee. Poppy seeds are found whole sprinkled on breads, rolls and cookies, but to release their true flavor Mom and Grandma knew you must grind them. Our fresh ground poppy seed filling gives our rolls the perfect creamy balance of slightly nutty, pleasant bitter sweet fruitiness, that will bring back memories. Traditionally, poppy seeds are a symbol of wealth and found in food on every table at Christmas & New Years, wishing for prosperity in the new year. Poppy seed kolachi makes holiday gift giving easy, and is traditionally served alongside walnut and apricot kolachi. Also available with raisins. Maybe you've heard Mom or Grandma mention them by not only poppyseed bread, cake, and strudel, but also the old world name. All of the terms that start with an "M" mean poppy seed. We often hear Hungarian makos bejgli (plural bejglik), sometimes beigli, Polish makowiec, and Slovak makovnik. Others are Austrian mohnkuchen or mohnstriezel, Bosnian or Croatian makovnjaca. The Czech term is makovy zavin, German mohn strudel or mohnstrudel, Lithuanian aguonų vyniotinis, Russian bulochki s маком, Ukrainian makovyi knysh. No matter your ethnicity, we hope our rolls can fulfill your baked good traditions, and bring back some sweet memories! Net Weight 24 oz. 14" long, can slice into 18-28 servings. Individually wrapped in freezer ready gift box. Freeze up to 6 months.We don't believe in preservatives, but for your safety they're required in this filling. Our poppy butter is loaded with the highest quality fresh ground poppy seeds and no fillers, for the irresistible flavor we love.
MAP OF CONTIGUOUS COUNTRIES: Many countries bordering each other share some of the same cuisines. As you can see Germany is bordered by (in this post) Austria, Poland and the Czech Republic. Following are some foods shared by these countries: Above is a photo of Currywurst (a sausage using curry as its main ingredient). (Austria, the Czech Republic, Germany and Poland) Following is a recipe link for Austrian currywurst aka Bosna with photo instructions LINK to Currywurst Recipe Above are miscellaneous photos of Meatballs aka Dumplings (German Konigsburger Klopse, Polish Pulpety and Tirolean (Austrian) dumplings knodel aka meatballs and Czech masové koule) LINK to Recipe for German Konigsburger Klopse and LINK to VIDEO for German Konigsberger Klopse Above are miscellaneous photos of Rouladen (meat rolled up with a filling inside). (Austrian rouladen, Czech ptacek, German rouladen and Polish rolada-slaska) Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is known as španělský ptáček (spanish bird). LINK to Polish rolada-slaska recipe (Austrian Fiakergulasch, Czech guláš, German Rindergulasch, Hungarian gulyás and Polish gulasz. I have included Hungarian goulash because the goulash recipe originated in Hungary. Goulash can be made with beef, pork and other meats. LINK to Hungarian Goulash Recipe Above are miscellaneous photos of Kolache (the dessert) made in Austria, Czechoslovakia, Germany, Poland and Hungary. LINK to Polish Kolache Recipe LINK to Grandmas German Kolaches Recipe Above are photos of Apfel Strudel (or Apple cake) (Austrian Apfelstrudel, Czech jablečný štrůdl, German Apfelstrudel and Polish strudel jabłkowy) LINK to Austrian Apfel Strudel Recipe with lots of photos Below are miscellaneous photos of Austrian krapfen, German Pfannkuchen, Czech Kobliha or Koblihy and Polish Paczki Above are photos of (as we know them) DONUTS or DOUGHNUTS. (In the Midwest West in the US and Ontario, Canada they are called Berliners or Bismarcks. DONUTS ARE EVERYWHERE!! There are hundreds of pastries aka donuts in numerous countries with different names such as Kreppel, bombo, bombolone, krof, krafnu, pampushky, bobilha, becsi fank and these are just in certain sections of Central Europe. LINK to Czech Recipe for koblihy These are just a few recipes that these four Central European countries have in common!! ------------------------------------------------------ Previous "Borderless Cuisine Posts LINK to Part 1 - Grits LINK to Part 2 - Filled Pastries LINK to Part 3 Andorra, Catalonia and Roussillon LINK to Part 4 - Sauces: Pesto and More LINK to Part 5 -1 Phyllo LINK to Part 5 - 2 Phyllo LINK to Part 6 - Grikos LINK to Part 7 - Germany, Switzerland and Austria LINK to Part 8 - Slovenia, Austria, Croatia and Hungary LINK to Part 9 - Balkan Cuisine - Soup LINK to Part 10 - Gascony, the Acquitane, the Midi-Pyrenees and Basqu Country LINK to Part 11 - Easter Breads LINK to Part 12 - Tapas LINK to Part 13 - Spanish and Italian food LINK to Part 14 - Italian links to Yugoslavia and more! LINK to Part 15 - Germany, Austria, etc.
(Photos of Croatian and Slovenian Food below) Above is map of former Yugoslavia Italian is classified as an Indo-European language. There are 55,000,000 speakers of Italian in Italy. These include individuals who are bilingual in Italian and regional varieties as well as those for whom Italian is a second language. There are an additional 6,500,000 plus speakers of Italian in other countries. I bet you didn't know the following facts: These countries have Italian dialects: Argentina, Australia, Belgium, Bosnia and Herzegovina, Brazil, Canada, Croatia, Egypt, Eritrea, France, Germany, Israel, Libya, Liechtenstein, Luxembourg, Paraguay, Philippines, Puerto Rico, Romania, San Marino, Saudi Arabia, Slovenia, Switzerland, Tunisia, United Arab Emirates, United Kingdom, Uruguay, USA, Vatican State. Italian is also recognized as an official language in Croatia, San Marino, Slovenia, and Switzerland. I have addressed Croatia and Slovenia in this post. Italian language spoken in Croatia LINK below: http://www.101languages.net/italian/most-common-italian-words/ LINK TO ITALIAN LANGUAGE SPOKEN IN CROATIA aka Istria This map shows the percentages of Italians in municipalities of Istria in 1910, based on the Austro-Hungarian census. Italians made up more than 70% of the population in 43 areas. Darker colored areas speak the most Italian. Historically, the language had a much larger population than it does now. Italians have lived on the Adriatic coast for hundreds of years, and Istria was part of the Kingdom of Italy from 1919 until 1947. The 2011 census in Croatia reported 17,807, or 0.42% of the total Croatian population, mostly in Istria. Istria. Ethnologue reported 70,000 speakers in 1998: 40,000 ethnic Italians and 30,000 ethnic Croats and Istrian people. Native Italian speakers are largely concentrated along the Adriatic coast. In addition, roughly 120,000 Italian tourists visit Croatia each year, so many in the service and tourist industries have some knowledge of the language. However the Istrian exodus after the Second World War and Yugoslavian ethnic cleansing in the form of the Foibe massacres forced the greater part of the Istrian Italians to flee to Italy. During the Italian exodus, about 350000 people left Istria, Dalmatia and the isles of Croatia. LINK to Croatian and Slovenian Food Adventure LINK TO ITALIAN-CROATIAN GOURMET CHEF FROM ISTRIA - Lidia Bastianich who lives in US LINK to Croatian Recipes http://www.101languages.net/croatian/most-common-croatian-words/ LINK TO traditional Croatian baked strukli and step-by-step directions LINK to Croatian fis paprikas recipe LINK to Croatian Bucnica ------------------------------------------------------ LINK to Slovenian Recipes http://www.101languages.net/slovenian/most-common-slovenian-words/ LINK to variation on Cappelletti Recipe LINK to Prekmurska-gibanica recipe Photos of Croatian Foods Croatian Food Video Link Below https://www.youtube.com/watch?v=W1eXfPxQ8tI&ab_channel=ChasingaPlate-Thomas%26Sheena ----------------------------------------- Photos of Slovenian Foods Slovenian Food Video Link Below https://www.youtube.com/watch?v=4bus13fCvCg&ab_channel=EUROTROTTER ER ---------------------------------------- Links to previous "Borderless Cuisine" posts LINK to Part 1 - Grits LINK to Part 2 - Filled Pastries LINK to Part 3 Andorra, Catalonia and Roussillon LINK to Part 4 - Sauces: Pesto and More LINK to Part 5 -1 Phyllo LINK to Part 5 - 2 Phyllo LINK to Part 6 - Grikos LINK to Part 7 - Germany, Switzerland and Austria LINK to Part 8 - Slovenia, Austria, Croatia and Hungary LINK to Part 9 - Balkan Cuisine - Soup LINK to Part 10 - Gascony, the Acquitane, the Midi-Pyrenees and Basque Country LINK to Part 11 - Easter Breads LINK to Part 12 - Tapas LINK to Part 13 - Spanish and Italian food
All prints are print only unless stated otherwise.**DIMENSIONS**A1: 59.4 x 84.1cm (borderless)A2: 42 x 59.4cm (borderless) A3: 29.7 x 42.0cm (borderless) A4: 21.0 x 29.7cm (borderless)A5: 14.8 x 21.0cm (thin white border)8x10": 20.3 x 25.4cm (borderless)5X7" : 12.7 x 17.78cm (borderless)6x4": 16x11cm (borderless)----------------------------------------------------**PACKAGING**A1 & A2 Prints are printed on beautiful semi-gloss photo paper, rolled and placed into a hard tube ready for shipping.A3 Prints are printed onto matt white card (unless stated otherwise) then placed onto a backing board, then into a cellophane bag and then into a hard backed DO NOT BEND envelope.A4, 8X10", A5, 5X7" and 6X4" are printed onto 250gsm matt white card (unless stated otherwise) then placed into a cellophane bag and then into a hard backed DO NOT BEND envelope.----------------------------------------------------**FRAMES**Stunning black frames with acrylic "glass" with an MDF backing including a stand to freestanding and a picture hook to wall hang. A3 & A2 frames are wall hang only.All orders are posted within 1 business day, although most are posted the same day.
Dans la cuisine, on manque souvent de place pour ranger toute la vaisselle et les accessoires de cuisine. Pour remédier à ce problème, les enseigne...
This vegan chilaquiles with mole recipe is a delicious way to use up extra tortilla chips and empty out the leftovers from your refrigerator! This version is made with a homemade mole sauce, black beans and corn, and topped with avocado, cilantro and fresh tomatoes!
pommes dauphines avec thermomix , une spécialité culinaire française pour accompagner vos plats, facile à cuisiner avec votre thermomix et cette recette. INGRÉDIENTS Pâte à choux : - 150 g d'eau - 125 g de farine - 80 g de beurre - 3 œufs - sel Purée de pomme de terre : - 650 g de pommes de terre cuites - 4 jaunes d'oeufs - sel - poivre PRÉPARATION Pour la pâte à choux: Mettez l'eau, le beurre et le sel dans le bol puis programmez votre thermomix à 5 minutes à 100°, vitesse 1. Ensuite ajouter la farine et mixer pour une durée de 1 minute 30 à vitesse 3. Puis ajouter les œufs un par un par le trou du couvercle sur les couteaux en marche à vitesse 5 et laisser tourner. Réserver dans un saladier, inutile de rincer le bol. A ce moment vous allez introduire les ingrédients de la purée dans le bol et mixer 15 secondes à vitesse 5 en aidant avec la spatule pour que la préparation soit homogène. Sinon, remixer à nouveau quelques secondes, toujours à vitesse 5. Rajouter la pâte à choux, mixer en s'aidant de la spatule, pour bien amalgamer les 2 textures. Prendre de la pâte par cuillerées à café, rouler en boule et jeter par petites quantités dans la friture chaude à 160 degrés environ. veillez sur les pommes dauphines en friture une fois elles remontent à la surface et sont dorées d'un côté, faites les retourner. Égoutter vos pommes à l'aide d'un papier absorbant lorsqu'elles sont bien dorées. Servez-vous.... avec la recette pommes dauphines avec thermomix régalez vous et Bon appétit ! Remarque: Vous pouvez pour les fêtes de fin d'années les accompagnées d'une bonne viande au four. !
Envie d'une lasagne qui fait changement? Mariez fruits de mer et fromages d'ici!
This is the BEST recipe for kolaches ever! Cream cheese kolache are a tradition here in Texas! Lighter than air! Puffy pillows of a buttery, slightly sweet dough are filled with a tangy cream cheese filling and topped with cinnamon crumbles.
The perfect weeknight enchiladas made entirely on one sheet pan in less than an hour!
La période de l'année où les humains sont en mode nidification.
[USA] - You may already know it but we also are foodies. During the preparation of our trip, the meals were part of our itinerary and there are certain places that we definitely wanted to test. We offer you in this blog post a list of some of our favorite addresses to wriggle your taste buds in New York
Title: FORGET ME NOT This print is one of a four part series of old stools and ladders...a wonderful collection for the farmhouse cottage kitchen...the bouquet of white roses adds a touch of romance. PRINT DETAILS: * Unmatted/unframed borderless print * Premium archival luster finish photography paper * All images available in color, black and white or sepia * Watermarks will not appear on final product. * Not available via digital download. I offer quality, finished products only. * Contact me for custom sizes, color alteration, sets, orientation changes, etc. * All images copyright Studio Swede13/Angie Mahoney. SAVE ON SETS OR CREATE YOUR OWN: http://etsy.me/1j9Dltv ALSO AVAILABLE ON CANVAS: https://etsy.me/2yvEtaf MORE SIZES: https://etsy.me/2YJjRd4 ==================================================== >>FLORIDA buyers please contact me prior to purchase with your county information for sales tax purposes. See shop policies for details. ==================================================== More from my photography shop: studioswede13.etsy.com Visit my Swede13 Home shop: swede13home.etsy.com
[USA] - You may already know it but we also are foodies. During the preparation of our trip, the meals were part of our itinerary and there are certain places that we definitely wanted to test. We offer you in this blog post a list of some of our favorite addresses to wriggle your taste buds in New York
Les recettes de buddha bowls sont parfaites pour un repas végétarien, équilibré et original. Faciles et rapides à réaliser, ils permettent de faire le plein de nutriments et de protéines ! En plus, ils sont personnalisables à l'infini. Voici les meilleures recettes de buddha bowls.
[USA] - You may already know it but we also are foodies. During the preparation of our trip, the meals were part of our itinerary and there are certain places that we definitely wanted to test. We offer you in this blog post a list of some of our favorite addresses to wriggle your taste buds in New York
[USA] - You may already know it but we also are foodies. During the preparation of our trip, the meals were part of our itinerary and there are certain places that we definitely wanted to test. We offer you in this blog post a list of some of our favorite addresses to wriggle your taste buds in New York
Paris Fine Art Black and White Photograph "Petit Dejeuner" Breakfast in Paris at the Bar du Central in the 7th arrondissement. This listing is for a borderless, fine art print, printed on beautiful premium quality archival photographic paper with long-lasting inks. Sizes 12x18 and larger will ship in a crush-proof tube. Also available in a gallery wrapped canvas: https://www.etsy.com/listing/244906021 © Georgianna Lane
The ingenuity of the educators we follow is simply astounding sometimes! While you've probably already decorated for the holidays and are wrapping up for winter break, we wanted to feature these fabulous door displays if only to recognize the talented individuals who created them and provide several additions to inspiration folder for 2013! Photo Source: Jennifer Collins All aboard the Polar Express! A train theme for Christmas is so much fun and this door created by Jennifer Collins makes the perfect festive accent! Photo Source: librarycenters.blogspot.com Cari, elementary school librarian and blogger at The Centered School Library, featured this fabulous Santa door display that, truth be told, inspired this post! Colorful, festive, and well put-together, we simply can't get over the fluffy hat and beard detailing! Photo Source: www.ussery3.blogspot.com We love this versatile door display created by Brittany, third grade teacher and blogger at Mrs. Ussery's Third Grade Class, that will fit perfectly with your holiday decor, and yet, has a "shelf life" beyond Christmas! Simple and sweet, with a lovely mixture of vibrant colors to contrast the black and white penguin, we highly recommend this display if you're interested in getting more mileage out of your hard work! Photo Source: Tiffany Cone Webb Tiffany Cone Webb shared this incredible 3D snowman door that her son created and we're simply in awe! How cool! If you have a bit of time for trial and error, from what we understand, all you need are Styrofoam cups and duct tape to create the snowman structure! Photo Source: Allison Smith If you're looking for a more traditional {and equally cute!} snowman door display, here's one created by Allison Smith that will add a nice pop of color to your classroom and won't require you to figure out how to get Styrofoam cups to stick to your door! Of course, don't forget about the other Christmas characters - Santa's reindeer, the elves, etc! We know these fun bulletin boards are sure to inspire some unique and original designs!
[USA] - You may already know it but we also are foodies. During the preparation of our trip, the meals were part of our itinerary and there are certain places that we definitely wanted to test. We offer you in this blog post a list of some of our favorite addresses to wriggle your taste buds in New York
La suite des recettes de chefs « Saveurs et Terroirs « annoncées, c’est pour le prochain post …. Car en voyant des florentins l’autre jour sur un blog qui illustre de manière supe…
Selbst kochen ist nicht schwierig - dass beiweist diese vegane Tomatensuppe Thai-Art, sie ist schnell gemacht und schmeckt einfach lecker.
[USA] - You may already know it but we also are foodies. During the preparation of our trip, the meals were part of our itinerary and there are certain places that we definitely wanted to test. We offer you in this blog post a list of some of our favorite addresses to wriggle your taste buds in New York
Nordic by Nature is emphasizing seasonality and restoring the link between food and nature, for cooking to be compatible with healthiness and sustainability. With Nordic by Nature Gestalten and Borderless Co. are going beyond what's become predictable, beyond stereotypes of the "Nordic Cuisine". Nordic by Nature documents the redrafting of Denmark's cultural culinary heritage as an inspirational insight into the state of the industry as a whole and a reflection of the revolutionary players who create it. The participants like Claus Meyer, Kamilla Seidler, Nicolai Nørregaard and Matthew Orlando, have been selected based on their relationship with regional, seasonal-based dining, their procurement of raw materials, and respect for the producer, chef, consumer and environment. 304 pages are providing access to the secrets of these kitchens, uncovering many of their recipes, and an encyclo.
We’re embracing the 2024 global flavors food trend with some delicious cultural food mashups. First up, we have ‘Czech Soul’, where we’re blending the sweet, comforting taste of Czech k…
Mojo steak tacos that are as easy as tossing a few ingredients in a bowl and letting them marinate! My mojo steak can be stuffed into your favorite tortillas and topped with all the things you love on tacos or served over rice as a bowl!
Klassische Französische Zwiebelsuppe mit Käsecroutons und Wein aus dem Buch La Cuisine de Paris von Clotilde Dusoulier, erschienen im Christian-Verlag.
Pour bien réussir ses pommes de terre sautées au multicuiseur (comme à la poêle d'ailleurs), il est très important de bien choisir ses patates. Certaines variétés de pommes de terre sont parfaites pour la purée, mais si vous les utilisez pour les faire sauter, cela donnera de la purée ! Pour faire des pommes de
