Karelian pasties, finnish traditional food, usually served with eggbutter. They're best when eaten in a cafeteria on some finnish marketplace but sometimes you just have to settle for frozen ones from the freezer of the market and bake them in the owen at home. Usually they are enough to bring homely feeling though. For my new set "finding home". It is about "finding home" (or homes) in a wide sense of concept. http://flic.kr/p/4nkcKY
Make yourself a real pumpkin spice latte--and then choose whether to add muffins, pancakes, or even savory spicy pumpkin soup to your family holiday traditions. This short collection of pumpkin-pie-spice-inspired recipes offers delicious flavors for every meal of the day and treats too.
Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and also featured at Halloween.
The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves and ginger.
Ingredients: Pastry 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Sugar Filling 2 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk Directions: 1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge. 4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended. 5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. 6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.
Cake Making is an organic and creative process. Most bakers follow time tested, effective but slow and errorprone manual methods for cake and recipe calculations. Baking also involves time consuming and complex maths. While there are many books and websites offering recipes, tutorials etc catering to the actual cake making process, there is a desperate need for an one-stop source on calculations needed in Baking.
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i-Cooked Lor mee (Chinese: 鹵麵) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. Source: Wikipedia http://flic.kr/p/djqJcp