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TIJDELIJK EVEN OPGESLAGEN...
Receptendatabase volgt waarschijnlijk ergens na 2035 !
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ENGELS RECEPT APPELFLAPPEN
a bunch of APPLES
3½ cups FLOUR
1½ cup MILK
¾ cup WARM WATER
10 gram FRESH YEAST
1 EGG
1 teaspoon SALT
1 teaspoon SUGAR
- MIX flour, salt, sugar, crumbled yeast, egg WITH half of the liquids UNTIL smooth
- ADD rest of liquids
- Let dough rise until 1½ of original volume
- peel apples, core them and slice into ¼ to ½ inch slices (3/4 cm)
- heat (veggie) oil to 170degrees C, or 340 degrees Fahrenheit
- fork appleslices through dough and fry until golden brown
DUTCH RECIPE APPELFLAPPEN
Appels
500 gram patent tarwebloem = 3.5 cups flour
3½ dl lauwe melk = 350ml milk = 1½ cup
2 dl lauw water = 200ml water = ¾ cup
10 gram verse gist = 10 grams yeast
1 ei = 1 egg
2 afgestreken theelepels zout = 1 teaspoon salt
= 1 teaspoon sugar
- bloem, zout, gist en ei mengen met helft van de vloeistof
- daarna met de rest van de vloeistof mengen.
- appels in schijven van a 0.75 cm dikte
- drie kwartier laten rijzen tot 1½ maal de oorspronkelijke hoeveelheid
- olie op 170 graden Celsius
- appelschijven door het beslag halen en bakken.
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Original Nestlé Toll House Chocolate Chip Cookies
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
 This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
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Simple Whole Wheat Bread
Submitted by: Nita Crabb
"Simply a great-tasting and easy-to-make whole wheat bread." Original recipe yield: 3 loaves.
INGREDIENTS:
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
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DIRECTIONS:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
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Whole Wheat Honey Bread
This is our family favorite! Very moist. Prep Time:
approx. 5 Minutes. Cook Time: approx. 3 Hours . Ready in:
approx. 3 Hours 5 Minutes. Makes 1 - 1 1/2 pound loaf (12
servings).
Printed from Allrecipes, Submitted by Melinda Halvorson
1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
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1 tablespoon dry milk powder
1 1/2 tablespoons shortening
1 1/2 teaspoons active dry yeast
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Directions
1 Place ingredients in bread machine pan in the order
suggested by the manufacturer. Select Whole Wheat setting, and
then press Start.
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 PIZZA - DOUGH & A FEW BASICS
(Adapted from Vincenzo Buonassisi's PIZZA Plus, English Edition, William Collins & Sons Ltd. 1985. Original Italian Edition by Gruppo Editoriale Fabbri, S.p.A., Milan, 1982. ISB 0-00-411202-4)
INGREDIENTS
Starter
| 2 |
Tsp. |
Yeast - active dry or 4/5 small cake yeast (14 g) |
| 1/4 |
Cup |
Water - warm (59 ml) |
| 3/4 |
Cup |
Flour - unbleached all-purpose (100g) |
Dough
| 7/8 - 1 1/4 |
Cups |
Water - (207 - 296 ml) [See Note 1] |
| 2 1/4 |
Cups |
Flour - unbleached all-purpose (300g) |
| 1 |
Tsp. |
Salt (5g) |
| Note 1: Using 7/8 cup of water will result in a less wet, or soft dough; a dough which is easier to make and work with when making the pizza. Using 1 1/4 cups of water will result in a very wet dough. Wet doughs are harder to work with, but result in a crust much more like pizza in Italy. If working with a wet dough is unfamiliar, The Artisan has posted a piece on working with wet doughs. This can be accessed via the link provided here. Working with Wet Doughs. To return to the recipe from the referenced link, please click the BACK button on your browser. |
PROCEDURE
Starter
Dissolve the yeast in 1/4 cup of warm water and allow it to stand for approximately 5 -10 minutes. Add the 3/4 cup unbleached all-purpose flour, and mix until the flour is absorbed. Cover the starter with a cotton towel and allow it to remain at room temperature for 1 hour.
Dough
Mix the salt (1 tsp.) with the flour (2 1/4 cup). Add the additional 7/8 to 1 1/4 cups of water to the starter. The water should be at room temperature. Add the flour/salt mixture, and continue to mix the ingredients to the consistency of a soft dough. Knead the dough until it is smooth and elastic.
Divide the dough into 3 portions. Shape each into a ball. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (1/4 inch thick lumber core plywood works well) with flour. Place the 3 portions of dough on the flour dusted surface. Cover with a cotton or linen towel, and allow them to rise until double their original size. this usually takes approximately 1 1/2 - 2 hours. (Depending upon how soon the dough will be used, the kneaded portions can be wrapped individually in plastic wrap, placed in a plastic bag and stored in the refrigerator for several days, or frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out).
As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.
Fold the edge of each portion of dough toward the center, kneading it gently, while maintaining a round shape. Place each portion onto a floured work surface. Work with each portion individually. Roll the dough into a circular shape of about 10-12 inches. [See Pizza Info below] Drizzle at least 1 Tsp. of Olive Oil over the pizza, spreading it with your hand or a paper towel. All of the surface except for an inch around the edge should be covered with a thin layer of olive oil. The coating of olive oil serves a number of purposes: It coats the dough thereby making it impermeable to the water in the tomato or other toppings. thus the pizza has less tendency to become soggy and to stick to t he peel. Additionally, the olive oil heats faster and assists in the cooking of the ingredients.
The initial topping, except in "White Pizza", should consist of 3 - 4 tablespoons of crushed fresh or canned tomatoes. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. (In authentic Italian pizza, the tomato base is thin enough to see the dough underneath, especially where the back of the spoon has spread the sauce.) Toppings such as cheese, sausage or prosciutto, mushrooms, or anchovies should rarely be thicker than the dough itself, and should not cover the edge of the pizza base. The taste of a pizza dough should be complemented by the ingredients. Toppings should be added to enhance the flavor of the base, not overwhelm it. Click Here for topping ideas and suggestions.
After the toppings have been added to the base sprinkle a bit more olive oil over the toppings, slide the pizza onto a baker’s peel, and place it on the baking stone in the oven. It should be checked after 3 1/2 - 4 1/2 minutes. It is usually finished baking 5 1/2 minutes after being placed in the oven. [ See the "Two Stone", Zinski Technique below for a great cooking method.]
Remove the pizza from the oven, and cut it into individual slices using a pizza cutter. Serve immediately
Pizza info
Each of the above portions of dough should make a pizza base about 10 - 12 inches in diameter. The size of each pizza is determined by how thick or thin a portion of dough may be rolled out. Don't worry if your pizza comes out a bit oblong, or even rectangular. The important thing is the thickness of the pizza. The quantity of dough for each portion may be adjusted to make more or fewer pizzas. In general, the dough should be thin. The classic Neapolitan pizza is a little over 1/8 inch thick, with a thin center and a little thicker edge. The edge, which puffs up a bit during baking, forms a rim, that serves to keep the ingredients in the center. The Roman pizza is a little thinner than the Neapolitan. It is no more than 1/8 inch thick from the center to the edge. Since Roman toppings are less fluid than Neapolitan, they do not need to be contained by a rim.
A Technique for Making Wood burning Style Pizza in a Home Oven
Food News Group members are more often than not a dedicated group of people who take cooking and eating rather seriously. As such we are always trying to improve upon methods of cooking our favorite things. One of the most talked about subjects on a number of these groups is Pizza: How to make it, How to cook it, and How to eat it. The How to make it is a topic on which almost everyone has an opinion. Thus it was with great interest that we tried the "Two Stone Method" of Steve Zinski, a fellow food group member and a pizza aficionado. He suggested that two baking stones be used rather than one. The first to be placed on the lowest rack, and the second on the rack just below the broiler element or flame. Having positioned them thus, preheat the oven at 500° - 550° for at least 30 minutes, preferably an hour. Cook the pizza for about 4 minutes on the lower stone, then turn the broiler on and move the pizza to the upper stone, directly under the broiler. Allow it to cook there for a couple of minutes or until the crust is bubbled and crisp, even a bit blackened. [See note below on cooking times.]
Steve's technique results in the closest thing to a brick oven pizza that we have had in our approximately 27 years of making pizza . Please note that the exact cooking times will vary with the thickness of the pizza. We make Italian style, thin pizza and they are finished in 4-5 minutes. Actually after the 3rd or 4th pizza, the time is even shorter as the oven and stones are now very hot.
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Kerstrecept:
Kalkoen met whisky
Benodigdheden: -een kalkoen van ongeveer 3,5 tot 5 kilo
-twee grote flessen Schotse Whisky
-reepjes gerookt doorregen spek
-fles olijfolie 1e persing
Allereerst de kalkoen larderen en de binnenkant inwrijven met zout en peper. Vervolgens de oven 10 minuten voorverwarmen op 180 graden. Vul een longdrinkglas voor de helft met Whisky en drink deze op tijdens het voorverwarmen van de oven. Leg de knalkoen op een vuurvjaste sjaal en schjenk een twwede glas Whhisky in. Het tweede gjas Whisky achteovej slaan en de kalkoen in de oben zette.
Na ongveej 20 minuten de oben op 200 graden zette en nog eensj twee grazen vubben met Whisky.
De graven opdrinke en de schelven van het eerste glav oprapej. Nog een hajf grav insjenke en opdlinke. Halve uuj dana oven ope doen om de kalkoe te sjekkn. Brankdwondensjalf in de badkame ganaale en op de bjoveknat van de linke hjand doen. Tweej glaven Whisky insjenke en doojdjinke. Open de oben nadat het eejste glav leeg is en de sjotel beetpakke. De bwanwondejsjalf op de binnekont van de regte hant doen en de knajkoen oprape. De knalkoe nog es oprape en met de handoek de bwandwjondesjalff van de kjaikjoen vege. Vejvolges de hande ontvelte met visky en de dube bwantwondesjalf veer oprape. Ut kapotte glav opvege en de kalkjoen trug in doven doen.
De kalkjoen nog es oprape en de ove eerst ope djoen, de tweede fjes viskey opedoen en ovejeintzette Opstjaan van de floej en et fetspek oder de kas vege. Nogis opstaan van de floej en tochma blijve sjitte. De vjes Visky, uit de vjes djinke want de glave sjijn ob of kabot. De noven uitsjette, de oge sljuites en omvalle…………
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| APPELMOES |
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Ingrediënten:
1 kilo gram goudrenetten
100 gram suiker
1 zakje vanille suiker
1theelepel kaneel |
Bereiding:
Schil de appels, snijd ze in vieren verwijder de klokhuizen.Zet ze op met een bodempje water de suiker,en de vanille suiker. Kook ze op een zacht vuurtje in ongeveer 20 minuten zacht.Vervolgens zeven en de kaneel toevoegen.Af laten koelen.
Eet smakelijk. |
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Korma, lamscurry met amandelen
hoofdgerecht, 4 personen
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2 uien |
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3 tenen knoflook |
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2 rode pepers |
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2 cm verse gemberwortel |
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2 zakjes garneeramandelen (` 45 g) |
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1 eetlepel milde currypasta (pot ` 283 g) |
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1 theelepel gemalen kardemomfruit |
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1 theelepel kaneelpoeder |
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2 eetlepels olie |
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150 g Griekse yoghurt |
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zout |
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600 g lamslapjes |
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(versgemalen) zwarte peper |
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Bereiden
Uien en knoflook pellen. Pepers schoonmaken en gember schillen. Helft van ui fijnsnipperen. Rest van ui met knoflook, pepers en gemberwortel in keukenmachine pureren. Amandelen, currypasta, kardemom, kaneel en ca. 1 dl water toevoegen en alles tot fijne pasta mengen. In braadpan olie verhitten en ui ca. 3 minuten heel zachtjes fruiten. Kruidenpasta erdoor roeren en ca. 1 minuut zachtjes mee fruiten. Yoghurt en 2 theelepels zout toevoegen en alles ca. 5 minuten zachtjes laten sudderen. Lamsvlees in blokjes snijden en door saus scheppen. Met deksel schuin op pan vlees in ca. 2 uur heel zachtjes (op vlamverdeler) gaarstoven, af en toe omscheppen. Op smaak brengen met zout en peper. Serveren met chapati of rijst en tomatensalade.
Bevat per eenpersoonsportie
energie 550 kCal - eiwit 36 g
vet 42 g - koolhydraten 6 g
Bron
AllerHande september 2001
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145 minuten bereidingstijd
