The making of Sfogliatelle also known as Lobster tails. They are commonly filled with a cream, or fruit. Some are filled with Pate choux and then is filled with filling after its baked. Strudel dough is made similarly to this. My camera does not have a microphone to accommodate for sound but I'll fill in what the Chef is saying. If you would like to have the recipe or see more pictures please email me at ajmichels90000@yahoo.com
Wednesday, December 28, 2011
Sunday, December 4, 2011
Easy Shortcrust Pastry Recipe
This simple pastry is very adaptable and can be used for all kinds of dishes, both sweet and savory, yet it is very easy to make. All you need is some flour, some fat or shortening, and a little bit of water and salt. Once you have made this a few times, other forms of pastry such as flaky, puff and even hot water crust will hold no fear for you, and you'll be baking like a pro.
The basic proportions of ingredients for this pastry never change: one part fat to two parts flour, so it is very easy to multiply quantities, however much pastry you need. Traditionally, you blend the flour and the fat with your fingertips so that the fat doesn't melt with your body heat, but it's much easier and equally effective to use a food mixer.
Ingredients:
8oz/225grams plain/all-purpose flour 4oz/110grams cold butter, lard, dripping or any hard fat, or combination of these A pinch of salt, and pepper if it suits your recipe A little cold water - how much is a little? See method below.
Method:
Sift the flour and salt into the bowl. Add the pepper, if using. Cut the fat into small pieces, or grate, and add to the flour. Mix well. All traditional pastry recipes say "until the mixture resembles fine breadcrumbs", but if it is a hot day or your fat is slightly soft, it may form a more dough-like consistency: don't worry, it will still work.
Continue to mix, and begin to add the water, no more than a tablespoon at a time. Stop adding water as soon as the dough comes together and pulls away from the side of the bowl. The more water you add, the tougher the cooked pastry becomes, so only use the minimum necessary. A good test is to pull a piece of the dough between your fingertips: if it breaks, add a little more water, if it stretches, then it is perfect.
Refrigerate for at least half an hour; this minimises shrinkage when cooking. Now use your pastry in your recipe, or make this simple pie.
Lightly grease a small pie dish, and dust with flour. Roll out two-thirds of the pastry, and line the dish with it, leaving a good margin overhanging, which can be trimmed after cooking. Prick all over with a fork. Line the pastry with crumpled kitchen foil, and bake for twenty minutes in a medium oven. Remove the foil, and bake for a further ten to fifteen minutes, until the pastry is dry. Add your filling, which may be pre-cooked, and brush the edges of the base with milk or beaten egg. Roll out the remaining pastry for the lid, pressing down well at the joins. Prick a few holes to let out the steam, then brush all over with the milk or egg wash. Bake for a further 30-40 minutes. Trim edges and serve.
Friday, November 25, 2011
Pune - A Hot Spot For International Cuisine
Fusion Food - Affordable International Food
Pune has now become a hub for a multitude of cultures with foreign fare not surprising the regular restaurant-hopper. Eating out has become the norm rather than the odd meal out, but that's not all. Today Pune boasts of uber cool international cuisines which are not only served from la-di-dah Michelin starred Restaurants & Bars across the city, but from Inns that dot the landscape right from Koregaon Park to Kondwa.
Pune has arrived!
International cuisine is not limited to just Chinese food with an Indian twist. From the predictable to exotic, these Inns are either run out of street cafes a La Paris or have popped up in dense neighborhoods and abound corners, streets and complexes ubiquitously. So the Marathi manoos can dress-to-kill-to-eat-in-style at the numerous exorbitant fancy eating houses or eat at reasonably priced and freshly baked & served Inns across the city. No plush interiors. No lavish spreads and no ambience maybe, but the food is lip-smacking fresh and completely affordable to any pocket - school going kids, to college teens to a hard pressed housewife and what-have-you's!
(We have collected recipes for our readers from the inns)
Hott
Opp Clover Village
Next to Raheja Garden
Wanowarie
Hott is situated in Wanowarie next to Raheja Gardens. Jehanbux Desai who has Hott dotting Jambulkar Chowk, NIBM road and Wanowarie is very clear about his objective: great food, new tastes n practically no money spent!
"My original enterprise Vrinda's Family Foods mutated and grew in HOTT largely due to me recognisng the need for good qulity snaks in Pune, only samosas and vadas used to be available and a few sandwich joints peppered the city. All my eateries were born with pricing in mind. In a country like India to be able to yield 1100 gms of pastry from ½ kg flour is what makes my bakery and food joints so popular. Besides we experiment with new items on the menu like wraps, quiches, pies, croissants, Shavarma , pastries and the desserts include my special sugar donuts, brownies, tarts and soufflés," says Jehanbux Desai.
He also owns Lucky Bakery in Kondwa which supplies Shrewsbury biscuits to outlets like Budhani Wafers, Bhavnagari, Karachi and meals to IT canteens. One can eat wraps made of cottage cheese or chicken, Danish pies made with indianised fillings, puff pastries, tortillas made into kathi rolls, shavarma ( meat with olive oil, salt, pepper, garlic and Tahina sauce mounted on vertical grills with vertical burners) his fusion food knows no bounds.
Popular items: Submarine Roll (Indian Kebabs in Mayo base), Spicy Chicken Pie, Chocolate Soufflé, Donuts (crispy like jalebis) Shrewsbury biscuits and hot dogs.
List and prices
Brownies: 10/-
Mushroom Pies 7/-
Chicken Creamy roll 18/-
Submarine Roll 16/-
Chocolate Balls 3/-
Chocolate Mousse 12/-
Recipe: Pastry to make Danish pie/puffs/ quiches etc
500 gms refined flour/maida
250 Gms vegetable shortening, margarine, vanaspati, olive oil
30 Gms sugar
50 Gms salt
20 Gms yeast
Method: make soft dough with the flour, water, salt, sugar, yeast.
Allow it to rise (double the size in 1 hr)
Roll out, apply shortening on it and fold it like puff pastry roll.
Roll out again.
This can be used for fillings to make cream pies, pizzas, donuts, pies, puffs, croissants, sweet base for buns, sweet dish slices.
IL Fungo Magico
Koregoan Park
Lane 6 next to malacca spice
Situated on Lane 6 in Koregoan Park, it has some great options for authentic Italian food at throwaway prices. (It could pep up its cleanliness and ambience though) In antipasti (starters) Il Fungo serves Crostini della casa (a bread concoction grilled and topped with sun dried tomatoes, olive oil, basil, garlic and roasted aubergines) at just 100/- Rustici (110/-), Bruschetta (80/-) .All their dishes contain specified ingredients like artichokes, mozzarella cheese, olives and Italian herbed dishes. The food is served up in a sleight of hand although some dishes tasted like they had used left over oil. Yet international travelers who throng Osho and KP, who'd like to go slow on their pockets and yet eat authentic Italiano cuisine, flock here for meals.
IFM also serves Mexicana cuisine (Nachos, Enchiladas and Tacos) and a Diet Menu which has gluten free pizza base, Risotti made from Organic Brown rice and Tofu dishes.
Nachos with cheese sauce and refried beans 100/-
Lasagna Alla Napolitano 180/-
Enchiladas 150/-
Pasta 150/- onwards
Pizzas 100/- onwards
Tiramisu 95/-
Soups 60/-
Garlic bread with cheese 60/-
Nachoes with Salsa n Cheese Sauce 100/-
It's managed by Little Italy Pvt Ltd who is their food consultant but a little attention to cleanliness and freshness would do wonders to his Fusion joint.
Tito's
Shop No A 4
Mayfair Eleganza
NIBM Road
It's lovely sidewalk café at the beginning of NIBM road owned by a Georgian (a state in what used to be USSR) and her Indian family. She brings all her skills of food making from her rolls, burgers and mini meals to her desserts for her café....Meet Irina Khanna whose Foot long rolls and kebabs are the rage at Tito's. Says Bhargavi Fredrick of NIBM road, "We just have to get something to tuck into from Tito's atleast once in a couple of days. Her Choco Walnut pastries are amazingly silky and chocolaty in taste and her snacks are fresh and homemade." "The Smoked Chicken Hotdog is so delicious and different it's the best in the world," says her 12 year old son Nick.
Irina says, "We've had this café since 4 years now and it's doing very well. We keep changing our menu, adding new items every month. Whatever picks up stays what doesn't we don't keep (although that hasn't happened at all!) we use only chicken breast for our burgers and I make my own sauces, my own recipe for mustard and mayo which are freshly made each day and in my unique style.
Mirrored walls add to the space in this airy joint with tables, chairs and music. "It's nice, cool and welcoming to go to Tito's" says Mohsin Irani who is from Iran, here to work as a personal Trainer.
Tito's new menu includes:
Madam Bowar 95/- which is a mini meal of Chicken Breast baked with mozzarella cheese in aromatic French sauces served with bread and mashed potatoes.
Fish Shaslik 110/-
Chicken Chilli Fry 95/-
Macaroni Sausage Salad 50/-
Grill & Club Sandwiches 40/- & 50/-
Kabab Foot long 40/-
Smoked Chicken Hot Dog 40/-
Choco fantasy 20/-
Ideal Pastry 25/-
Choco Walnut cakes 140/-
Recipe: Russian Salad
Boiled potatoes
Carrots
Green peas each equal quantity
Gherkins
Mayo
Salt
White Pepper
Crab (boiled & shredded)
Eggs Boiled
Cut into smallest cubes possible
1 kg = 250gms Mayo
Toss all ingredients and serve chilled
Irina's Turkish Phaklawa's which are made from walnuts, kismis, maida and eggs are the tour de force that has everyone coming back for more!
In Aundh many new eating joints have reared their heads and they intend to become fixtures in the landscape:
Polka dots
Seasons (exorbitant)
Jerry's
Clove fine dining in pulse complex
Besides the ones that know their cuisine and which serve an experience in food in Koregaon Park are
Spice Island in Le Meridien
Italian is Dolce Vita (Boat Club Road)
Tuscana in Kalyani Nagar
Arthur's theme in Koregaon Park for French food
La Pizzeria for the vegetarian Italian food
Sunday, November 20, 2011
Peachy Keen Tarts
These cute little tarts are so delicious...They are made with buttery puff pastry a dreamy filling of sweetned cream cheese and then toped with ripe and juicy peaches. Peachy Keen Tarts can be made as individual desserts or one large tart to slice and serve. Amazing, try them, you'll be glad you did!!
Tuesday, November 15, 2011
Ava eats Egypt (Global Table Adventure)
Ava will have eaten one meal from every country in the world by the time she's 5 years old. This week White Coffee. Kushary (also Kushari) There are kushary shops all over Egypt, doling out bowls filled to the brim with macaroni, angel hair pasta, rice, lentils, and spicy tomato sauce. The finishing touch is a generous helping of fried onion. Fava Bean Mash (Ful Medames) Although traditionally a breakfast food, ful makes a healthy and filling dip any time of day. Drizzle with lemon juice, olive oil, salt, and fresh parsley. Hard boiled eggs are optional but ideal if you're eating the ful in the morning. Ali's Mother (Umm Ali) A milky mixture of puff pastry, nuts, raisins, and coconut chips. Often described as Egyptian bread pudding, this dessert is, in fact, much wetter than any bread pudding I've ever had. White Coffee A great caffeine free, fuss-free, coffee-free treat for Valentine's Day. So what's in it? Hot water mixed with rose water and plenty of sugar. Easy peasy.
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Wednesday, November 2, 2011
Type 2 Diabetes - The Symptoms and Diet
As a disease Type 2 diabetes is getting more and more common in Western society, mainly due to diet and the down turn in many peoples lives of the amount of time that they spend exercising. It is a disease that you can prevent, and prevention is easier than a cure. Eat sensibly and exercise and you should be able to prevent it. It is a very serious disease but it can be treated easily, the earlier you catch it the easier the effects will be to manage in the long term.
Listed below are a few of the most common symptoms of Type 2 diabetes. If you have any of these symptoms please don't ignore them, go to a doctor.
You could be saving your own life.
Raging thirst and Increased Urination
If you find yourself regularly waking up in the middle of the night to urinate as well suffering with a raging thirst then it might be time to consult your doctor. Type 2 Diabetes makes you urinate and thirst more often is because glucose seeps into your urine and draws more water through the kidneys. As well as other illness this could be a tell tale sign of having type 2 diabetes and it's best to have it checked out.
It's normal to pass two litres a day, but diabetics pass at least twice that, this helped Egyptian and Greek physicians to first identify type 2 diabetes. One described it as a melting down of the flesh and limbs into urine. Excessive urination may be the symptom of some other illness such as a urinary tract infection, either way it's best to get it checked out.
Extreme tiredness
If the body can't convert glucose to energy properly, this is the result. It may seem like an overreaction but visit your GP for a check-up if symptoms persist.
Weight loss
An un-expected loss of three to four kilo's may indicate diabetes. If the body cannot convert energy from glucose it will start to break down stores of fat instead.
Genital itching and thrush
Raised sugar in the urine causes irritation and allows fungal infections to thrive - and these mildly troubling ailments (common in non-diabetics too) are easily overlooked. It they're occurring often, ask your GP for a blood sugar test.
Blurred vision
As blood-glucose levels rise and a person becomes dehydrated, the eyes dry out; as levels return to normal, eyes are flooded with tears and vision blurs.
A diabetic can help themselves greatly by watching what they eat. Here are a few basic rules for a diabetic diet [http://nike-trainers.com/index.php?option=com_content&task=view&id=28&Itemid=2];
Carbohydrates
Confusingly diabetics need carbohydrates with every meal, even though they raise blood-sugar levels. Without carbohydrates, the body can't produce energy. The best are those with a low glycaemic index (GI), such as sweet potato, long-grain rice, wholegrain or rye bread, which all produce a nice slow release of energy to keep blood sugars down. Rolled porridge oats are ideal, because they also lower cholesterol. High-GI carbohydrates such as white bread and mashed potatoes are best avoided, though some nutrition consultants do not put a total ban on them for diabetics. If you eat white bread with baked beans, which are a low-GI food source it shifts the GI. Beans and lentils should be eaten often. As well as providing carbohydrates they're high in fibre and health-giving plant sterols.
Fruit
Fruits should be low-GI; apples, oranges or a few grapes are better than dates and watermelon (which are high-GI). Try to eat no more than a handful at a time and spread them throughout the day. Watch out for fruit juice, which can send blood sugars soaring. Fruit, with all its fibre and bulk, is more filling than juice so much better for weight loss.
Sweets
With diabetes, it's a low-sugar diet not a no-sugar diet. Small amounts of sucrose are okay. Sometimes, diabetics need sugar to bring their blood sugars up after a hypo (hypoglycaemia is low blood sugar). Fructose [fruit sugar] is also fine if you're having a whole fruit; it works in a slower way than sucrose. Lactose [milk sugar] is low-GI, so it's fine for people to have milk or low-fat yoghurt
Protein
Diabetics need to limit eggs to three a week because they contain cholesterol and saturated fats. Omega-3 oil-enriched fish is recommended - but men should eat no more than four portions a week, women two, Lean meats are best, ideally with skin removed to minimise fat.
Fat
Saturated fat is the one to avoid. Monosaturated fat, found in olive oil and spreads, brings down bad LDL cholesterol without touching the good HDL cholesterol. Polyunsaturated fat, in foods like sunflower and com oil, lowers both. You can't cut out saturated fat entirely because you even get it in lean meat, but try cutting your cheese intake in half or eat a reduced-fat version.
So as you can see it's not all doom and gloom where a diabetic diet is concerned but rather than getting to the stage where you have diabetes and stick to the above diet wouldn't it be better to make changes to your lifestyle and diet before to damage has been done?
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Friday, October 28, 2011
Puff Pastry Snacks with Mince Filling Stretched Canvas Poster Print, 12x16
!±8± Puff Pastry Snacks with Mince Filling Stretched Canvas Poster Print, 12x16
Brand : Art.com | Rate : 
| Price : $74.99
Post Date : Oct 29, 2011 01:45:54 | Usually ships in 6-10 business days
| Price : $74.99Post Date : Oct 29, 2011 01:45:54 | Usually ships in 6-10 business days
Decorate your home or office with high quality wall décor. Puff Pastry Snacks with Mince Filling is that perfect piece that matches your style, interests, and budget.
- Print Title: Puff Pastry Snacks with Mince Filling
- Size: 12 x 16 inches
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Wednesday, October 26, 2011
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