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Bridge
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Date d'inscription : 2007-08-05
Localisation : my december...my time of the year

PostSubject: in our kitchen book   Sat 25 Dec - 10:56

hi everybody!!



here's the proper place to share recipes (the easier the best)
Very Happy

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PostSubject: Re: in our kitchen book   Sat 25 Dec - 14:06

le coin recette de mamie Daria et Bridge KN lol! lol! lol!



Ok,joke aside now Cool


First recipe will be something I do quite a lot since its fab to eat it warm and cold,you can put it again in the microwave and it stays good for days (Even though it doesn't last as long here lol! Ck ) I mostly do it on sunday afternoons and we eat it for dinner.Its great with a simple salad...And it might sound very weird,but its yum! (Warning ; I had to translate this recipe from German,excuse me for any mistakes,if something is unclear to you,please shout tongue)

CAKE WITH HAM AND CHEESE

Everything written in italic are things I added to the original recipe,written in normal characters Very Happy )


Difficulty level : Ideal for those who haven't baked a lot so far,or who dont have a lot of time.


You'll need...

A normal sized cakepan (like this )

2 Garlic cloves (or a knive tip of dried garlic powder)

150g(0.652 US cups) butter

100g (0.435 US cups) grated Cheese,(Emmentaler,Gruyere or any other tastefull cheese)

150g (0.652 US cups) ham

200g (0,87 US cups)flour

50g(217 US cups) Cornstarch

a little package baking powder (not too sure about that translation scratch )

4 eggs

100ml(0,175 pints) of milk

1 teaspoon of salt


Lay the cake pan with waxed paper.Heat up the butter in a pan. Peel the garlic and cut it in cubes.Add it to the butter and let it cook along for two minutes (the butter should be already fluid) and then take it off the heat and let it marinade for about 10 minutes (You can also heat up the butter and once its fluid,add a knive tip of the garlic powder.)


Mix the flur,Baking powder and the cornstarch in a bowl.Separate 3 eggs. Add the yolk,the remaining egg,the butter (Filter it before if you used the garlic cloves),the milk and the salt. Mix it with an electric handmixer.


Using again the handmixer,mix the egg whites untill you get them mid-stiff.Add them into your dough,adding the flur mix.Add the previously cut ham and the cheese.Keep a bit of cheese.Add everything into the pan,and cover it with leftover cheese.


Bake for around 40-50 mins in the lower part of your oven.Check with knive so the cake doesn't get dried out by baking too long.


Enjoy warm or cold. Very Happy


Last edited by sebbinnette on Sat 25 Dec - 14:54; edited 1 time in total
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PostSubject: Re: in our kitchen book   Sat 25 Dec - 14:08

Bridge,into what do I need to convert the measures ? (Yes,got no idea here Embarassed ) No
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PostSubject: Re: in our kitchen book   Sat 25 Dec - 14:35

sebbinnette wrote:
Bridge,into what do I need to convert the measures ? (Yes,got no idea here Embarassed ) No

in cups and pints , there are american cups and english cups, as for pints (and are not the same) Wink

I bought a fantastic "cooks dry measures" last year in Dublin in Avoca's,
it helps me a lot with the recipes Ree has given to me
Karen has one too


Laughing

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PostSubject: Re: in our kitchen book   Sat 25 Dec - 14:36

Bridge wrote:
sebbinnette wrote:
Bridge,into what do I need to convert the measures ? (Yes,got no idea here Embarassed ) No

in cups and pints , there are american cups and english cups, as for pints (and are not the same) Wink

I bought a fantastic "cooks dry measures" last year in Dublin in Avoca's,
it helps me a lot with the recipes Ree has given to me
Karen has one too


Laughing

Why make it the easy way if it can be complicated confused lol! I will do my best.....
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PostSubject: Re: in our kitchen book   Sat 25 Dec - 14:41

sebbinnette wrote:


Why make it the easy way if it can be complicated confused lol! I will do my best.....

it's so nice from you cheers I'm sure our friends will understand with the metric system! drunken

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PostSubject: Re: in our kitchen book   Sat 25 Dec - 14:56

Bridge wrote:
sebbinnette wrote:


Why make it the easy way if it can be complicated confused lol! I will do my best.....

it's so nice from you cheers I'm sure our friends will understand with the metric system! drunken

voila,made my best possible Very Happy
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 3:45

Sebbinnette-

I did something wrong. It came out hard as a rock. I also think I used the wrong sized pan.
This was to taste like a desert cake?
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 4:45

Debbie wrote:
Sebbinnette-

I did something wrong. It came out hard as a rock. I also think I used the wrong sized pan.
This was to taste like a desert cake?

lol! Go on, Debs....take a picture and put it up!!!
Give it another go. The eggs might be beaten but you won't! cheers

Edit: I looked at the recipe closer. I can't see the oven temp but 40 to 50 mins seems a very long time for these ingredients scratch
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 4:59

Debbie wrote:
Sebbinnette-

I did something wrong. It came out hard as a rock. I also think I used the wrong sized pan.
This was to taste like a desert cake?

What yew done to my cake! Shocked lol! Dont worry,sh*t happens Wink How long did you bake it? you need to check it everynow and then with a knife. Stab it inside the cake,and if there's no more dough sticking on it,its ready.

It is a salty cake.It isn't sweet.... Wink this is how it turned out for me



Note,this one was made with shrimps instead of ham,but the recipe is exactly the same Wink
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 5:02

Irish Rebel wrote:
Debbie wrote:
Sebbinnette-

I did something wrong. It came out hard as a rock. I also think I used the wrong sized pan.
This was to taste like a desert cake?

lol! Go on, Debs....take a picture and put it up!!!
Give it another go. The eggs might be beaten but you won't! cheers

Edit: I looked at the recipe closer. I can't see the oven temp but 40 to 50 mins seems a very long time for these ingredients scratch

I wondered the same,but it really takes this time Shocked The temp is 180°,then again I have no idea into what i need to convert this for our american friends....

The joy of a international forum Laughing
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 5:02

Here's something very simple....and very bad if you are on a diet Twisted Evil

Its a potato dish called champ and the easiest thing to make.

Boil very floury potato's like maris piper and mash them very smoothly with a little hot milk and fresh black pepper. Take a good bunch of scallions/spring onions and finely dice them. Saute them very gently in butter and when they are soft, whip them into the potato mash. Serve very hot...like me Twisted Evil

This is great with anything but my family love it with my baked ham tongue

Put a large ham in a pot and cover it with cold water. Add two bay leaves, 6 peppercorns, three cloves, three medium carrots, one onion, two sticks of celery and two cloves of garlic. (Roughly chop the veg...its for taste, not eating)

Simmer the ham for at least two hours, covered (and according to its size.)
DON'T TAKE THE HAM OUT OF THE POT! Leave it to go cold in there. It soaks up all the flavours in the stock as it cools.

Squeeze the juice of half a small orange and mix it with muscavado sugar, half a teaspoon of ground cloves and one teaspoon of dijon mustard. Smear the ham with it and bake for an hour in an oven at 170 degrees.
If you want, you can stud the ham with fresh oranges slices and whole cloves. Looks great for a special occasion Wink


Last edited by Irish Rebel on Fri 7 Jan - 5:18; edited 2 times in total
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 5:03

Hi Daria!!! Love your new pic!! Very gorgeous, darlin'!!! Very Happy
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 5:06

Irish Rebel wrote:
Hi Daria!!! Love your new pic!! Very gorgeous, darlin'!!! Very Happy

Ach,merci,darling Wink i got rid of the xmas one Laughing

Love the recipe,I will translate it and write it down for further use Very Happy
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 5:20

sebbinnette wrote:
Irish Rebel wrote:
Hi Daria!!! Love your new pic!! Very gorgeous, darlin'!!! Very Happy

Ach,merci,darling Wink i got rid of the xmas one Laughing

Love the recipe,I will translate it and write it down for further use Very Happy

Its seriously not hard.....just make sure the ham doesn't boil dry....keep the water topped up.
Afterwards, strain the stock, add fresh veg, lentils and some of the leftover ham. Makes gorgeous soup. tongue
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 6:06

Irish Rebel wrote:


This is great with anything but my family love it with my baked ham tongue

I love your baked ham it's a masterpiece!!!



myself I'm finishing my cleaning KN and then will bake a apple/almond cake for my son!!
will give the recipe if it's a success,
OK?

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PostSubject: Re: in our kitchen book   Fri 7 Jan - 6:46

cake "à la bridge"




2 eggs
2 big apples like canada grey (see above)
100 gr or 4 am.oz of almond powder
100 gr or 4 am.oz of caster sugar
125 g or ½ am. pint of mascarpone cheese (its like Philadelphia but less salty)
A handful of frozen raspberries
A roll of puff pastry (ready to bake)

Pre-heat your oven at 200°c
Stir the cheese, the almond powder, the eggs and the sugar
Put the pastry in a “moule à manqué” ( pan like the one below))
and pick it with a fork
Chop the apples in small pieces, put them in the pan, then add the cream (cheese/eggs/sugar/almond)
Throw some raspberries for the color, bake in the oven for 20 minutes –ish

And then enjoy the cake with tea and good friends!!
I'm back soon with a pic of my (just out of the oven) cakee





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PostSubject: Re: in our kitchen book   Fri 7 Jan - 6:53


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PostSubject: Re: in our kitchen book   Fri 7 Jan - 8:34

YUM YUM Bridge... Ck
i'm starving just reading all this....that Cake A La Bridge looks so easy....and scrumptious...
I'll have to give my 'Quickest Chicken Curry in The World' recipie...but i'll have to get it out...a lil' bit of this and a lil' bit of that doesn't really work....I have to post the 'proper' ingredients...B.B.L....

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PostSubject: Re: in our kitchen book   Fri 7 Jan - 9:02

Oh wow!! That all sounds yummy!!!

I did tweak the recipe Daria posted- let me see if this will help Debbie Wink

2 Garlic cloves (or a knife tip of dried garlic powder)

150g(0.652 US cups) butter = ½ cup butter

100g (0.435 US cups) grated Cheese,(Emmentaler,Gruyere or any other tasteful cheese)= ½ cup

150g (0.652 US cups) ham = ½ cup

200g (0,87 US cups)flour ¾ cup all purpose

50g(217 US cups) Cornstarch 3 tablespoons (this seems like quite a bit and will dry)

a little package baking powder (not too sure about that translation ) ¼ teaspoon

4 eggs

100ml(0,175 pints) of milk =1/2 cup of milk

1 teaspoon of salt

as with most breads- I would leave the butter cold and cut it into the dry ingredients until pea sized, then add the meat and cheese, eggs and milk.

I would bake it in a loaf pan- most breads do well at about 350- but with baking that long, you may want to reduce the heat to 325.

Bridge-- to convert to gluten free

add 1/4 teaspoon Zantham gum and instead of all purpose flour keep the cornstarch and use your rice flour 1/2 cup and sweet rice flour 1/4 cup

Sounds good ladies!!


Ck
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 9:55

Thanks a LOT Ree :hug: I'm too much of a blonde to do all that conversion Sleep
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 10:50

sebbinnette wrote:
Thanks a LOT Ree :hug: I'm too much of a blonde to do all that conversion Sleep

lol! lol! lol! Not too much a blonde- just not used to cooking the way we American's do Wink

I want to convert Bridge's cake too-- yummy!!

Reb's recipe is pretty standard- sounds absolutely yummy also!!
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 12:50

Bridge wrote:

I'm back soon with a pic of my (just out of the oven) cake

Any chance of a slice........without the sin!!! Twisted Evil I'll be expecting one of those when I come back for a visit, Bridie!! Very Happy
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PostSubject: Re: in our kitchen book   Fri 7 Jan - 12:58

Ree wrote:

Bridge-- to convert to gluten free

add 1/4 teaspoon Zantham gum and instead of all purpose flour keep the cornstarch and use your rice flour 1/2 cup and sweet rice flour 1/4 cup


Oh they all said it was a yummy cake... Ree I was in the mood to done one with rice flour but I was having a roll of pastry in the fridge so!!
my real problem is with xantham gum, very difficult to find some here in Chambéry Rolling Eyes Rolling Eyes
Reb... bounce bounce sure I'll bake you one of these! no problem!


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PostSubject: Re: in our kitchen book   Sun 9 Jan - 5:36

sebbinnette wrote:
Debbie wrote:
Sebbinnette-

I did something wrong. It came out hard as a rock. I also think I used the wrong sized pan.
This was to taste like a desert cake?

What yew done to my cake! Shocked lol! Dont worry,sh*t happens Wink How long did you bake it? you need to check it everynow and then with a knife. Stab it inside the cake,and if there's no more dough sticking on it,its ready.

It is a salty cake.It isn't sweet.... Wink this is how it turned out for me



Note,this one was made with shrimps instead of ham,but the recipe is exactly the same Wink

Sorry, I don't know what when wrong but I had to throw my cake out. It did not look anything like your gorgeous cake Sebbinnette! I think cooking it an hour was a big mistake.

I must try Sebbinnette's cake again!
I also want to try Bridge's cake and Irish Rebel's potatoes and ham.

Question for Irish Rebel about the ham. Is the ham already cured? Or is it a freah ham?

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