Burma is a kind of Baklava.
Borek is pastry done with thin dough. That is a special kind borek called Su (Water) Boregi. This is made by cooking dough in boiling water and then immediately dumping it into cold water. Then we fry it on pan.
Halva is made with flour, butter, sugar and we add hazelnuts as well.
Sarma is kind of spring roll with rice filling.
This is a typical Eid meal where I'm from. Happy Eid everyone!
It's because the ottoman empire was in the balkans for a few centuries. Cultures and languages mixed. Btw in Serbia we call it burek, baklava, sarma and halva as well. Except our sarma is filled with pork.
Su means water in Turkey. Dont know which city. We make sarmas thinner.
Tip: Shashimi is traditionally never arranged in 4s as it is considered bad luck in japan.
Quickly, eat one of each to restore balance.
Tuna and salmon are my favorite. I would start there. I also now enjoy things like octopus and eel. Now I want sushi, but I always want sushi. So I guess nothing has changed. Definitely try it!
Well you should know I am a professional baclava tester, would you be interested in mailing it to me? For scientific purposes of course....
Cant wait! 124 Conch Street, Bikini Bottom, Pacific Ocean
Wow that’s beautiful! I’m impressed on the way it was cut! Diamonds
Anything for science! Just post your address here 😁
I think you forgot to turn the sink off
shhh, i was just letting the plates umm soak...
Where’s the bacon?
Please mail some to 1600 Pennsylvania Avenue, DC. I'm hungry.
I'm in Orange County so I don't think they would still be good hahaha
Oh boy, this looks like just my type of cookie. Not too little flour, not too much either. Not an overwhelming amount of chocolate chips, but still enough that you get a few in each bite. Not crunchy, but not overly chewy. So good.
It’s late at night and I’m hungry now.
A work of art. Have an upvote!
In return, can I have the recipe? ;)
Recipe for 6 inch cake (based on Amanda Taste's recipe)
Matcha chiffon cake
25g vegetable oil
1 tbsp matcha powder
a pinch of salt
60g cake flour
Preheat oven to 350 degrees F. Lightly oil an 8-by-8-inch square baking pan; line with with parchment paper (leaving a parchment overhang on two of the edges) and lightly oil parchment.
Whisk egg yolks with a small amount sugar until smooth and barely lightened in color. While whisking, slowly drizzle in oil until evenly incorporated.
Drizzle in about 1 tablespoon milk and whisk to dissolve matcha powder. Slowly add more milk, slowly whisking until smooth. Add to egg yolk mixture and mix until smooth. Sift over cake flour and salt and fold until completely incorporated.
Whip egg whites and sugar using an electric mixer until frothy. Beat until whites hold soft peaks.Spoon about 1/3 of whipped egg whites into batter and stir to lighten. Add batter to bowl with the remaining egg whites and fold until incorporated, scraping the bottom and sides of the bowl with a large rubber spatula to ensure there are no stray streaks of egg white.
Pour batter into prepared baking pan. Bake for 13 to 15 minutes or until a toothpick inserted near the center comes out clean. Remove from oven, then use the parchment overhang as handles to lift the entire cake out of the baking pan and place on a wire rack. Peel back parchment from edges and let cool completely. Cut out a 6-inch round of cake to fit your cake ring
12 g or 2 slices of Gelatine
1tbsp matcha powder
100g mascarpone cheese (cream cheese would also be ok)
Bloom gelatin in water. Heat milk in the microwave until steaming. Add gelatine to hot milk and mix until completely dissolved.
Place room temperature mascarpone in a mixing bowl. Add warm milk-gelatin mixture and sugar and whisk until smooth and no chunks are visible and sugar is dissolved. Mix in vanilla.
In a mixing bowl, whip cream with an electric mixer until the top shows texture, but it doesn’t yet hold soft peaks. Add about 1/3 of whipped cream to mascarpone mixture and fold to lighten, then add back to bowl with remaining whipped cream and fold to mix.
Dissolve matcha in small amount of water. Add half mousse to matcha and mix.
Pour mousse that was not mixed with matcha into the cake ring/mold with the matcha cake base. Then pour the matcha mousse and spoon some randomly into rest of the poured matcha. Take a knife and run through the top of the mousse to create the swirled pattern.
Refridgerate mousse cake for several hours to set.
must taste well especially when served with green tea (or matcha)
Got that right
Looks amazing. Recipe?
Second the motion.
Your favorite way to make biscuits, your favorite way to make gravy, season to taste.
As someone from the UK. My favourite biscuits are what you call a cookie. And gravy is brown and poured over a roast.
I'm curious as to what this tastes like. Recipe please?
Patiently waiting right here for the recipe, please.
Seriously. What kind of sociopath would post this without the recipe?
Here you go!
1 cup old-fashioned oats (rolled oats)
1 cup unsweetened applesauce
½ cup milk
1 large egg
1 teaspoon vanilla
4 Tablespoons butter, melted
⅓ cup sugar
¾ cup flour (can use whole wheat flour)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
about 1 cup fresh blueberries
Preheat your oven to 375 degrees. Line a 12-count muffin tin with liners or grease the muffin cups then set it aside.
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter, and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).
Fold in blueberries.
Distribute the batter evenly among the 12 muffin cups.
Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry. (Mine are always done at 15min)
Remove the muffins to a rack to cool completely.
These are also great without the blueberries!
I bet a blueberry oat muffin would really make that coffee experience over the top... sigh
Just don’t call it Aloha Poke.
My favorite is spicy ahi poke;
Cubed ahi, mayonnaise, Hawaiian salt, layu chili oil, tobiko, onions, and avocado. Add a crushed Hawaiian chili pepper or two for more heat.
If you add imitation crab, and cucumbers, it sort of turns into California poke.
Cubed ahi, aloha or club shoyu, not kikkoman, onions, chopped limu kohu, sesame oil, sesame seeds if desired.
Or Basic Hawaiian style;
Cubed ahi, Hawaiian salt, and limu kohu.
So I used sesame oil, soya sauce, minced garlic, ginger powder, (I had no “regular” ginger), green onions and sesame seeds
What do you use for your marinade? Typically I use a sesame oil and sambal combo with green onions for tuna, but I'm looking to expand my poke flavors.
VA I HELA FRIDEN ÄR DE DÄR
Looks like some very good meatballs! Not so swedish though...
Och dom serverades med nudlar, åh herrejistanes människa!
1 pound ground pork
1/2 cup panko bread crumbs
2-3 tablespoons flat leaf parsley, chopped
2 shallots, minced
¼ teaspoon ground nutmeg
¼-1/2 teaspoon ground allspice
1/2 teaspoon white pepper
1 tsp salt
12 oz beef broth, warmed
½ cup milk, warmed
½ cup half and half
1 Tablespoon Worcestershire sauce
4 tbs clarified butter
2 tbs unbleached AP flour
1 tsp good mustard (I used a Dijon)
Combine ground pork, breadcrumbs, half the parsley, the allspice, nutmeg, white pepper, one of the minced shallots, the salt, and the egg. Work it together well until you have a uniform meatball mixture. Form generous meatballs of even size.
Get your skillet hot—I like to do this in a preheated oven (400F), but choose the method you like. Melt 1 tbs of the clarified butter in your skillet and keep skillet on medium heat. Add the meatballs to the skillet and brown on all sides—you may have to do this in batches to avoid crowding the skillet. Meatballs should be just cooked through. Remove from skillet and set aside. Add the other minced shallot and sweat for a couple of minutes. Add the rest of the clarified butter. Using a wooden or other similarly gentle utensil, scrape your skillet to get the browned meat bits up. Add flour and combine into a roux. Cook for a few minutes. Whisk in your beef broth and keep stirring until it starts to thicken. Add the milk and continue to stir—it will continue to thicken. Stir in the mustard and the Worcestershire sauce. Finish by stirring in the half and half. Return the meatballs to the sauce and allow them to cook in the sauce for ten minutes. Top with the rest of the parsley, and any other herbs you like (I also added some fresh marjoram). You may want to adjust the salt level of the gravy if it’s not salty enough, but I found that the salt level of the meatballs plus the salt from the broth and Worcestershire sauce was enough.
I served these with egg noodles, sautéed spinach, and red currant jelly.