nN|Cooking Thread

[stelthii 606]

Hello guys!

 

Maybe some of you enjoy cooking? We have a lot of members from various countries with many different cuisines. Let's exchange some recipes/pictures and pick up a few new dishes from around the world to add to our collections as chefs!

 

Post a recipe of your country, a picture (Google or yours) and a few words about it, so the interested parties have a general idea before deciding to try. You can post a main dish/appetizer/dessert/anything!

 

Also, if people want we can do the above about something we cooked on a daily basis.

 

Join me and let's get down to business food!

[Thelegend27 428]

Whats more swedish than meatballs right.

 

I think il make some tommorow and also take pictures while making. Good idea this thread Stel!

 

/L27

[Runny 850]

Most famous Greek food known as "Souvlaki"

/thread

[Finny 974]

Now that Easter is coming, i should mention the most Finnish dessert, and it must be mämmi (baked rye porridge) 

Most cases served with milk or vanilla sauce on side. 

In Finland, very traditional to eat mämmi at easter :)

Also rye bread is something that's not everywhere. I like it alot. 

 

[Substanz 4964]

@@Finny @@Runny

 

The original idea of this thread, was to share complete recipes about our prefered local country food, so pls add the recipe of your dish tyvm ^^

 

Ingredients + method + advices 

 

♥

[stelthii 606]

For this day's post, I'll present you a Greek dessert we call "Diples". It is a very easy dish but concurrently extra yummy! Diples are essentially fried dough sprinkled with honey and ground walnuts upon serving them. There are a few variations of it and in some areas this is a traditional Christmas dessert.

 

A picture below (from Google)

 

 http://dsmilka.gr/wp-content/uploads/1-diples-rolo-1.jpg 

 

 

Liked it? Recipe is disclosed below as well!

 

Ingredients!

5 egg yolks
1 whole egg
2 tbsp. butter (melted and cooled)
1/4 cup orange juice
1 tbsp. brandy
2 1/2 to 3 cups flour (all-purpose)
1 tsp. baking powder
2 inches of vegetable oil (or shortening for frying)
For the Syrup:
1 cup honey
2 tsp. water
Garnish: cinnamon (ground)

 

Preparation!
Sift the flour with the baking powder into a bowl and set aside. Using a hand mixer or stand mixer, beat the egg yolks and whole egg on high speed until the eggs are thick and smooth and the color is light yellow, about 4 -5 minutes. Combine the melted butter, orange juice, and brandy. With the mixer running, add to the egg mixture until incorporated. Add the flour in 1/2 cup increments until the dough comes together and doesn’t stick to the sides of the bowl. If you have a dough hook for your mixer, you can attach it and knead the dough with the machine. If not, turn the dough out on to a lightly floured surface and knead by hand. Continue kneading the dough until it has a smooth and elastic texture, about 5 – 8 minutes. Separate the dough into four pieces, and rest it on the counter covered with plastic wrap for about half an hour. After the dough has rested, roll out each section into rectangles about the size of a sheet pan. The dough should be very thin about 1/16th of an inch thick or about the thickness of a piece of cardboard. Using a knife or rolling cutter, cut the dough into sheets that are about 5 inches wide and about 10 inches long. Lay the cut pieces on a tray separated by wax paper sheets to prevent them from sticking together. To fry, you will need a pan with a wide bottom and a depth of about 4 – 5 inches. The oil will need to be poured to about 3 inches in depth. Heat the oil or vegetable shortening until shimmering but not smoking hot. If the oil is too hot your diples will get too dark and will cook too quickly, making it difficult to roll them. Place a dough sheet in the hot oil. Using two large cooking forks, hold the end furthest away from you and roll the sheet away from you. You can pierce the sheet with the fork or simply place the edge between the tines of the fork. Hold the roll in the oil until both sides are a light golden color. These cook quickly so be sure to have your ingredients and tools in place. It’s best to cut all the dough sheets before you begin frying. Drain and remove the rolls to a tray layered with paper towels and stand them on their ends to prevent them from becoming mushy. To make the syrup, combine the honey and the water and heat gently on the stovetop or in the microwave. Place the diples on a serving platter and drizzle with the syrup. Sprinkle with ground walnuts and ground cinnamon. To keep the diples crisp, do not add the syrup until just before you are ready to serve.

 

[Call911 498]

I didn't know that you have cooking section :) I am waiter , but I love sweeats , so Im gonna give you some most easiest recipe to make Serbian famous "Vanilice" dessert.

 

Recipe:

 

200 grams confectioners' sugar

 

1 vanilla bean, cut into 1/2 inch pieces

 

300 grams lard (ideally leaf lard)

 

250 grams granulated sugar

 

1 whole egg

 

2 egg yolks

 

Juice of one lemon

 

1 teaspoon finely grated lemon zest

 

250 grams ground walnuts

 

600 grams all-purpose flour

 

Rose hip or apricot jam

 

How to prepare;

 

A couple of days before making the cookies, mix the confectioners' sugar with the vanilla bean in a small bowl with a tight lid. This is your vanilla sugar. Store in a dry place. In a mixer fitted with the paddle, beat the lard with the granulated sugar until creamy. Beat in the egg, egg yolks, lemon juice and lemon zest. Add the walnuts and flour and beat until a uniform dough forms. Cover the dough and refrigerate for at least 3 hours or overnight. Preheat the oven to 325° F convection bake (or 350° regular bake). Place the dough on a work surface dusted with flour and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a small round cookie cutter (I use 1-inch or quarter-size cutters), stamp out the cookies and arrange them one inch apart on the baking sheets. Bake for about 12 minutes, so that the rounds remain white. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely. Once the cookies are cool, take one cookie round at a time, spread the jam on it, and top with another cookie round. Roll each cookie sandwich generously in the vanilla sugar. Put the cookies into a tin box, and wait for one to two days before serving.

 

With this recipe you should make a 60 cookies max. I count the whole family :)) 

 

 

 

Enjoy!

[Supra. 105]

Glade To present you This Dish , it called 'Moroccan Baghreer'..

 

Ingredients:

 

= cup soft semolina for sweets.
= Half a cup of white flour.
= Two tablespoons Bucking Powder.
= Outstanding small instant yeast.
= Quarter teaspoon of salt
= One teaspoon of sugar.
= Cuba warm water.
= For filling:
= Tablespoon honey.
= Tablespoon butter.
= Cheesecake Tray.
= One quarter cup crushed nuts.

= A quarter cup of white chocolate, and black liquid.
= Tablespoon peanut butter.

 

How to prepare:

= Put ​​the amount of flour, sugar, baking powder, yeast, and the amount of semolina, and water in the mixer pot and operate it at medium speed until all ingredients mix well and homogenize and get a liquid paste such as paste Alqtaev.
= Leave the dough to rest and brew for about an hour in a warm place.
= Put ​​the bougheer mixture with a deep scoop in a pan of the baker's size, and bake on low heat, until it is fully cooked.
= Leave the parts of the Bgreer until completely cool, and must be separated so as not to stick together, and then choose the filling according to the desire to fill them.
= Gobbled with butter and honey, or with cream and crushed nuts, or peanut butter, or liquid chocolate as desired.
= A lot of oil and plucking the beads of Albgreer, by a large spoon perforated Turns beads Albgrir and try to submerge it with oil until it becomes golden color from all sides.
===============================================
Note:
Al-Baghreer is served with honey as a sweetener, or it can be dissolved in a drip of water after it has completely cooled. Also served with Arabic coffee.
===============================================

 

image : 

https://i.ibb.co/BTsnHBS/cf9f4427-6473-48e6-928b-bdd57ef1fcff.jpg

 

              

https://i.ibb.co/fGB8D2t/bb.jpg

.

 

I'll post more :) 

[Supra. 105]

Berriot is one of the most famous pastries in the Arab Maghreb countries, which spread to the rest of the neighboring Arab countries because of its delicious taste and its crisp texture. It is

possible to prepare the briot using many fillings, whether sweet or salty.  

===================================================================================

The ingredients:

 

=Pack of ready-made Spring Rolls.
=Half a kilo of beef pieces for small cubes.
=The onion is large in size, cut into soft slices.
=Four tablespoons of vegetable oil.
=One quarter tablespoon of salt.
=A pinch of black pepper.
=An egg.

=Amount of dry thyme.

 

How to prepare:

 

• Mix almond powder, sugar in a deep bowl.
• Add 50 grams of butter, the amount of natural honey, cinnamon powder to the almond mixture, and stir the ingredients well.
• Sprinkle the rose water on the resulting dough, and mix it again.
• Dissolve the remaining 50 grams of butter on the fire.
• Grease the sambucos leaves with melted butter.
• Place a quantity of almond filling in the sambucum paste, and roll it into a roller.
• Prepare the diameter, soak the sugar with water on the fire to get a thick mix, then remove it from the fire and add rose water, leave it aside until it cools before use.
• Heat the amount of vegetable oil in a pan over medium heat.
• Pour the briot rolls into the oil until they brown and become crispy.
• Remove the oil from the oil, then decorate it with ground almonds.

 

Berriot is served with honey as a sweetener :coffee1: . bonne appétit   

 

Images :

 

https://i.ibb.co/tXGbRzB/16eb5c6c-4d9f-4e72-ab17-8de63e47b418.jpg

https://i.ibb.co/9tbZj7J/cc.jpg

https://i.ibb.co/19yw6r3/ccc.jpg