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My friend sent me some information about Indian style dining along with a few recipes. She lived in India for a while and has a firsthand experience with Indian cuisine. So here it is in her own words. Fragrant rice … Continue reading
Saffron infused cookies that are somewhat resemble sugar cookies in texture but much more exotic in flavor.
INGREDIENTS
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Shaker-Lukum Cookies |
Preheat oven to 355F. Combine rum and saffron in a small bowl and set aside.
Beat egg yolks with sugar and vanilla until smooth. Add saffron and beat again. Add flour and butter. Make soft a little sticky dough. Form small balls (about the size of a walnut) and place them on the backing tray aligned with parchment. With a fork flatten each ball to a round shaped cookie. Bake in preheated oven for about 7 – 10 minutes.
This pudding is our (my husband’s and mine) favorite dessert. Kids do not eat it because it has different textures (apples and bread) combined in one dish. My kids are still at the stage in their lives when they prefer simple tastes. Something like: “Apples are fruit, cakes are pastry, and therefore they cannot be mixed together.”
Well, enough of that, here is my recipe:
Ingredients:
Directions:
Preheat oven to 350 degrees (F).
Combine raisins with 2 tablespoons rum and set aside. Prepare apples and bread i.e. cut and slice them. In a large bowl mix apples, bread and rum soaked raisins. In a small saucepan combine milk, cream and butter. Heat it on the medium heat until the butter is melted. Add vanilla sugar (or vanilla extract). Pour over bread and apples. Carefully stir the mixture to distribute moisture equally between bread cubes.
Transfer the mixture to an oven safe dish (I use 8×8 oven safe glass dish).
In a small bowl, beat eggs with cinnamon and 1 tablespoon of rum. Pour it over the bread-and-apple mixture making sure it is evenly distributed.
Put in a preheated oven and bake for about 40 min. Serve hot or cold with vanilla sauce.
To prepare vanilla sauce, in a heavy small saucepan combine 1/4 cup of brown sugar, 1 cup of heavy cream, 1/3 cup of milk and 1 tablespoon of vanilla sugar. Bring to gentle boil and continue cooking until it reduces a little (for about 5 minutes) steering constantly. Enjoy over apple bread pudding.
I made this, Pastel de Tres Leches, cake for Nicaraguan cuisine night. I used Trader Joe’s Vanilla Cake mix and since it is already pretty sweet, I decided to go with a different than in the original recipe proportion of milks. I used 1/4 of a cup of sweetened, condensed milk, 1 cup of evaporated milk, and 1 cup of heavy cream.
Mongolian pancakes (Gambir) are simple and very tasty. They are made from a very basic dough that consists of flour and water which is very easy to make. However, I usually do not have time even for that simple recipe so I found a shortcut.
Ingredients:
Brush top and bottom of each sheet of dough with butter. Sprinkle a little sugar on the surface of pancakes. With a knife make two small cuts at the center of each pancake (this needs to be done in order to avoid blisters). Add a little oil to the frying pan and cook pancake (both sides) on moderate heat until they become a little brown and crispy.
 Wrapper dough |
 Defrost dough |
 Gambir |
Random Country: Bahamas