Sunday, December 25, 2011

Quick Napoleon Dessert Recipes

!±8± Quick Napoleon Dessert Recipes

A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.

Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef's recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.

Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons.

1 Package of frozen puff pastry dough

2 Packages of Vanilla instant pudding

1 Bottle of a good chocolate fudge or chocolate drizzle

3 Ounces of confectioners sugar

Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.

To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.

If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.


Quick Napoleon Dessert Recipes

Shop Minka Aire Artemis Cheep Trailer Pressure Washers Good Wool Pillows

Tuesday, December 20, 2011

Puff Pastry Snacks with Mince Filling Premium Photographic Poster Print, 18x24

!±8± Puff Pastry Snacks with Mince Filling Premium Photographic Poster Print, 18x24

Brand : Art.com | Rate : | Price : $59.99
Post Date : Dec 21, 2011 01:07:58 | Usually ships in 6-10 business days


Puff Pastry Snacks with Mince Filling is digitally printed on archival photographic paper resulting in vivid, pure color and exceptional detail that is suitable for any museum or gallery display. Finding that perfect piece to match your interest and style is easy and within your budget!

More Specification..!!

Lowest Price Belkin Driver N10117 Celestron Nexstar Slt Order Now

Tuesday, December 13, 2011

What's For Dinner? 30-Minute Menus For Week of October 26

!±8± What's For Dinner? 30-Minute Menus For Week of October 26

It is starting to get cold here - I just love Fall with the nip in the air! The menus this week reflect my feeling that food should make you feel warm (even if it isn't warm outside) so you will find several fiery-hot dishes, other than chili, to give you some 'warm-up' ideas.

I hope you have a fun and happy Halloween!  There will be lots of prep this week.  You will find the menus are quick and easy so you can spend your time getting your family ready for the big, bad, night of Trick or Treating!

Sunday:

Bacon Wrapped Chicken (prepared cheese filling)

Roasted Potatoes (dry onion soup mix, canned potatoes)

Asparagus Salad with Citrus Dressing

Rolls, Butter

Chocolate Raspberry Bars (purchased cookie dough)

Monday:

Fire Cracker Pork Chops

Pineapple Salsa (canned pineapple)

Sauteed Pierogies (frozen pierogies)

Green Beans

Fresh Baked Jumbo Cookie

Tuesday:

Spicy Redfish

Slaw (bagged slaw mix, prepared slaw dressing)

Herb and Mushroom Rice (boxed)

Chocolate Dipped Cookies and Berries (purchased cookies)

Wednesday:

Tortellini Rustica with Fresh Vegetables (purchased tortellini)

Three Pepper Salad (bottled Italian dressing)

Quick Tortoni (frozen whipped topping, purchased coconut macaroons)

Thursday:

Fiesta Chicken (Ro*Tel canned tomatoes)

Yellow Rice (boxed mix)

Mexi-Corn (canned corn)

Pear Salad (canned pears)

Banana Pudding (instant pudding mix)

Friday:

Tempura Shrimp (cleaned and deveined shrimp)

Udon Noodles with Soy Dressing

Steamed Julienne Vegetables (bagged broccoli slaw mix)

Fresh Fruit Baskets (puff pastry)

Saturday:

London Broil

Corn, Tomato, and Blue Cheese Salsa (canned corn)

Baked Potato (microwaved then baked to finish)

Single Layer Chocolate Cake (boxed cake mix)

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall


What's For Dinner? 30-Minute Menus For Week of October 26

Good Echo Chain Saws Rocketfish Hdmi Switcher Quick

Saturday, December 10, 2011

"Saturday at the Queen Victoria Market" Jimnsandy's photos about Melbourne, Australia (vacation)

Preview of Jimnsandy's blog at TravelPod. Read the full blog here: www.travelpod.com This blog preview was made by TravelPod using the TripAdvisor™ TripWow slideshow creator. Entry from: Melbourne, Australia Entry Title: "Saturday at the Queen Victoria Market" Entry: "Sunshine and blue skies again ! Started the day with another delicious breakfast and then headed out to the Queen Victoria Market-this market is huge-at least 600 vendors. Anything you can imagine they have at the market,jewelry,art,auto parts,food,veggies,cheese seafood,pastries,breads,coffee; if you can't find it here you wont find it anywhere !! After walking around the market we stopped for lunch at one of the take away counters. We got a spicy sausage with onions and sauerkraut. Very good and followed by dessert which was a vanilla slice-it's like the Aussie version of a Napoleon but light on the puff pastry-just a bottom and top layer with pastry creme filling out the center and topped with fondant. From the market we wandered to Flagstaff gardens just up the street from our Inn. Helped us to work off lunch! we dropped off our purchases at the Inn and headed towards the center of town. We intended to visit Parliament but it was closed by the time we arrived via the City Tram. However , in our wanderings we stumbled into 3 different couples taking wedding pictures-very romantic ! We also wandered several of the lane ways admiring the graffiti art. We found ACDC Lane-what fun! There was a book sale at ...

Pyrex Butterprint Buy Now Welch Allyn Otoscope Set Buy Buying Charmin Tissue Coupon

Friday, December 2, 2011

Easy Shortcrust Pastry Recipe

!±8± 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.


Easy Shortcrust Pastry Recipe

Saved Lanikai Baritone

Tuesday, November 29, 2011

"Chocolates, Beer, Bikes & Barges" - Adventures for Singles, Belgium & Holland 2006

!±8± "Chocolates, Beer, Bikes & Barges" - Adventures for Singles, Belgium & Holland 2006

We arrived to cosmopolitan Brussels with 3 lost bags and 1 missing person. One suitcase went to Moscow but all caught up eventually. Janice and I led a perfect size group of 39, not too big to get lost in or too small for comfort.

Each July trip draws school teachers who have loyally followed me around the world and they do love Europe. We began with a light orientation tour in the historic heart of this capital, followed by a tour of the Chocolate Museum. I found this boring, but the tastings were great.

After a nap at the Sheraton, we enjoyed a welcome dinner at Chez Leon, a typical Belgium Brasserie located on the charming "Rue de Restaurants." You can get mussels in Brussels, but not brussel sprouts. And the french fry as it was invented here. Our menu consisted of egg puff pastry with Ardennes mouseline sauce, Flemish beef stew in Grimbergen ale and a dark chocolate mousse cake on a bed buttercream which was a culinary masterpiece never to be forgotten. I always say that a loud group is a happy group, but I think their decibel level here may have been due to their indulgence of amber ales. 428 different types are brewed in this country including a popular new blueberry beer. Later we scattered like chickens into the Grand Place which is considered by most to be the worlds most beautiful square. It comes to life at night every July with a light show and various unlicensed entertainers. One young lady is dressed in candy tempting men to buy a bite.

If it's Tuesday, it must be Belgium. After breakfast, we began our morning walking tour of the 17th century Grand Place. It was actually 8:30 Sunday morning and I marveled that in over a dozen visits here, I've never seen this place so empty. It echoed in silence as tourists slept and the locals were gone for holiday. Sunlight brilliantly flooded the gothic cathedrals, classical facades and art nuveau houses. We were alone and it was breathtaking.

We then visited the famed confectioner "Planet Chocolate" that opened especially for our group. Pedestrians peered in the windows with curiosity. A great demonstration was given by chocolatier Jon, grandson of the founder of this factory renowned for producing 67 different flavors. We learned about the history of cocoa. The ancient Mayans considered it an aphrodisiac and Montezuma consumed it in copious amounts. It was made famous in Belgium by J. Nuehus who added the praline hazelnut cream. Each cocoa fruit contains 25 beans. The best comes from Ghana, Ivory Coast and Indonesia. We learned all about the roasting and fermenting processes. Jon expounded on how healthy his dark chocolate is with more magnesium and antioxidants. He even asserts that it boosts energy and thus helps you loose weight...convoluted thinking. It was however, once sold at chemists as antidepressant medicine and unlimited amounts were given to soldiers in wartime to combat stress. At the end of the lecture, silver trays of truffles were presented along with a cup of hot ganache, which tasted like chocolate soup. I never really cared for chocolate but it was infatuation at first bite.

Our next stop was Chocolate Manon which I was told is run by a "chocolate nazi" who will lock the doors if we're one minute late. This small factory concentrates on quality over quantity and fancy packaging. The educational presentation was given by the owner Christian, who is both serious and hilarious. He only uses the highest quality vanilla, sugar, butter and 70% cocoa powder. This is a real factory with enormous chocolate blocks piled high and brown drippings everywhere. Sorry Hershey's, but the cocoa here is not replaced with palm oil, chemicals, coloring, vegetable fats and lard. This is as pure as it gets and it's better than Swiss. They sell direct to Bergoff and Neimans in NYC. There are 443 chocolate factories in Belgium all with the competitive spirit of Tour de France between them. Godiva still reigns supreme.

Christian explained that white chocolate is really an oxymoron. It contains only milk, sugar, cream and 21% white cocoa butter. As he lectured, he continually dipped his finger in to vats to taste his latest batch, while quickly running back and forth with frenetic energy from molds to freezer. He has a true passion for his product and consumes about 250 grams or a 1/2 lb a day, yet is as thin as Calista Flockhart.

I love my job, but would swap a month with him anytime.Over 1000 fillings are used inside the hollow shells. One by one, hundreds of shells are filled by hand. Each piece is a mini-sculpture. We're invited to squeeze the ganache pastry bags, but made a terrible mess and had to eat our mistakes. Nothing is discarded here. Even table scrapings will be remelted.

Dark chocolate can be stored up to 15 years and molded into any shape. We're shown pictures of intricate violins, a woman's formal dress and a life size dinning room table and chairs all made of chocolate.

Monday we toured this proud and regal city that is revealed in its royal palaces, cathedrals, museums and onuments. We see the headquarters of the EU and site of the 1958 World's Fair with the massive silver Atonium. We photograph the Mannekin Pis. [I never understood the love of this small bronze statue but it represents Brussels. Perhaps it's found in the irreverence of the artist.] Paula was our guide for several days here. Her stellar knowledge brought the history of Belgium to life, particularly the time when King Leopold purchased the Congo as his personal playground. Paula deeply cared for her work and later invited us to visit yet another chocolate factory, but fully sated, we declined. For free time we dispersed into tiny alleyways to intentionally get lost. Some searched out beer halls or hot sugar waffles, as others shopped for tapestries at give-away prices.

Things become a bit blurry from here. I'd taken some great notes on napkins throughout and managed to loose them all enroute. But memory serves well as we head to the capital of Flanders and enchanting Bruges. This town is a complete UNESCO World Heritage Site with a tranquil character that can't be described. The people have done so much to protect its medieval feel, it provides the magical affect of stepping back into time. It is called "Little Venice" and we enjoyed a boat cruise through the veritable maze of old canals that led to the Lake of Love. We strolled through ancient squares lined with houses of gabled rooftops and various cathedrals of holy this and holy that. Horse drawn carriages filled the cobbled streets. We entered the neo-gothic Basilica of Holy Blood and climbed 365 steps up the Belfry Tower with its carillon bells that chimed so loud it could blow an eardrum. We visited the cities finest lace shop for a demonstration on lace making, which I anticipated to be as exciting as watching paint dry. It was however, quite fascinating watching the delicate work of this 500 year old cottage industry.

We viewed an 18th century handkerchief so intricate that it took 4 ladies nearly 10 years to complete! All for a distant royal bride to blow her nose on.

I think I walked 67 kilometers that day. (Life lesson #122- NEVER wears heels on cobbled streets.) Bruges is entirely cozy and colorful, as if stepping into a postcard. At a café, I splurged on a waffle topped with chocolate, fruit and ice cream, so far, so good. For our entire trip we were blessed with no rain and perfect weather.

I'm a city girl at heart and was happy to depart for Holland. William of Orange is our jovial driver who just loaded our suitcases that have now swelled to 71 pieces. This is a super double-decker with plenty of room for our 150 mile journey. I joked on the mic as we crossed the border into Holland that there will be a 3 hour time change and never to drink the water. Much to my surprise my dear novice travelers actually started changing their watches! We passed many Smart Cars manufactured by Mercedes and Swatch. These toy-like hybrid two-seaters are expensive, but so adorable. On arrival, we checked into the Novotel Amsterdam for 4 days of touring pleasure.

We boarded our private glass topped boat and cruised through a labyrinth of canals. Amsterdam has 140 miles in all. Our wonderful guide Marilyn commentated on the picturesque neighborhoods and unique architecture. I photographed the world's skinniest house, built in 1664. It was 5 stories high and only the width of the front door! Many locals live on houseboats and the area starts to resemble a floating trailer park. Holland is about 100' below sea level. Pumps are used to constantly pump out water and basements do not exist.

The beer drinkers in this group loved the "Heineken Experience" with plenty of tastings and virtual games all over this famous brewery. The shoppers liked the Coster Diamond Factory where we learned about cutting and polishing the precious stones. They locked us in a room with guards where a gazillion euros worth of diamonds were displayed. We each had are own agenda for free time. The art lovers explored the national museums of Rembrandt and Van Gough. Many toured Ann Franks House where one can really sense the drama as she hid from the Nazi's in the tiny attic writing her diary. Others went to Edam for cheese and Delft for porcelain. I visited friends and indulged on Dutch pancakes of every style imaginable.

One day we visited Zaanse Schans, a typical village for total Dutch immersion. We began at the Ratterman Clog Factory where 3 million pairs are produced annually. They're used for working in the fields and are still worn today. Wooden shoes do not stretch so how can locals proclaim these to be comfortable? I prefer my Jimmy Choo's stilettos and instead buy tulip bulbs for souvenirs. We then visit a cheese farm and watched as they separated curds from whey. Here we bought enough wheels of flavored Goudas to make Wisconsin jealous. [We never considered the weight it would add later to our carry-ons.] We explored the open air museum with a backdrop of working windmills. There were also small period cast farms with curious ducks, goats and sheep.
That evening I had dinner with a friend I usually only see once every 5 years. Paul says, "Suzy, you are like a good old book in the library of my life that I tucked away. You re-enter out of nowhere. I dust it off and the memories return." As we catch up, I thought I had some stories to tell but his life is as captivating as a best selling novel. He is an undercover agent in the Special Forces, trains Dutch combat troops in Germany preparing for tours in Kabul, works narcotics infiltration and is a body guard for the royal family. Kind of like Jack Bauer on "24." Everything is "top secret" yet he reveals that he basically gets paid by the government to work out daily. Recently he transported orangutans form the Amsterdam zoo to freedom in Borneo.

The highlight of this trip for me was our 2 hour city tour on bicycles. We looked like a motley crew as we headed out into narrow cobbled streets and over countless bridges. As I peddled, I observed my group behind me. One woman is nearing 70, two are smoking cigarettes, Janice is talking to America on her cell and one unmentionable crashes into a car! She had to pay the driver for damages on the spot. It took complete concentration to cross the busy tram tracks. That morning we rode through Vodelpark and the Red Light district. It was interesting to see the prostitutes as they just woke up to get their coffee dressed in jeans and sneakers.

Holland is the land of the free. With prostitution legal, my group is most inquisitive on this matter. We laughed as Marilyn said," Suzy, they all ask questions on sex. Are they frustrated?"

I arranged a professional guided walking tour of the Red Light district in the oldest part of Amsterdam for the world's oldest profession. Since the 1400's, seamen would dock here to unload. Guides Gabriel and Shuert boldly led us through alleys of half clad ladies. No photos allowed. We're told that some fear it'll go out on the web. Our guides explained that some women are forced here nowadays and some are simply ashamed. Ladies differ in size, shape and color as we strolled through different quarters. On one street they're all obese. We learned to identify the transsexuals by two things surgery can't change - an adam's apple and a straight waist. Tastes differ; the oldest woman here is 76 and only works in summer. Only half use protection and monthly health checks are required.

There are around 1000 prostitutes working 500 windows. They pay 150EUR to rent a window for 6-8 hours, and can make up to 450EUR per day. They pay taxes and can write receipts for services rendered. If the curtain is closed they are not on break. The area is flooded with tourists. Men pay 50EUR for 30 minutes, yet statistics reveal the average time spent is just 6 minutes.

We crossed "Pill Bridge" named for the drugs pushed there and then toured the Erotic Museum with photographs and "tools of the trade" dating back to the 17th century on display. As I pondered and stared at a metal chastity belt, Gabriel said "that blacksmiths always had a spare key which came in handy when the husbands were away at sea." She also insisted the Dutch were far less promiscuous than Americans. I was concerned about my ultra-conservative teachers but nothing seemed to shock them. After awhile, our senses were over saturated and it became dull. The saddest sight was seeing a "heroin hooker". She was emaciated with glazed eyes and so many track marks that she had to shoot it now under her tongue. Police cameras were everywhere 24/7, there is little crime and we felt totally safe.

Pot and hash are legal here in over 400 "coffee shops" that sell joints and "ganja-space milkshakes." Locals told me they felt Americans were oppressed by too many rules and can't understand how our drug companies can sell meds on TV.

Enough on the wild side, this is also the art capital of Europe boasting more museums per square foot than any other city. Marilyn gave us a quick art lesson in a nutshell. She explained that this is the 400 year celebration of Rembrandt (1606-2006). He came from a family rich in windmills. As a child, he was an expert sketcher. Later in medical school, he did anatomical drawings of corpses from criminals. He studied more and soon rose above the Dutch masters with the ability to capture light and shadows in paint. He always began with a black canvas. Though blessed with enormous artistic talent, he couldn't manage his finances. He died penniless and was entombed in a pauper's grave.

Van Gogh grew up a lonely child and was very attached to his mother. His hyper-critical father didn't like his artwork. He went to Paris to study the impressionists. He was schizophrenic and when he had episodes, it was seen in his paintings that grew wilder and wilder each time. He cut off his ear and later committed suicide. His paintings were discovered stored away in his family home. We learned so much here.

Many think they've seen Europe, but miss the countries with the most charm. Here we were enveloped by history, culture and all that the Old Continent should be. Also this wasn't a typical EU vacation with endless museums and cathedrals, but a creative itinerary which provided large fun. Total cost was 75 plus air (www.AdventuresForSingles.com 877-813-9421 or in GA 770-432-8225). Everyone's favorite stop was Bruges, but for me Amsterdam was an urban masterpiece. I found the Dutch far friendlier than other Europeans. This visit rekindled my love for the Netherlands, that tiny country with 2 names. This time I looked through new eyeballs with my teachers who were experiencing their first trip abroad.

It was a wonderful group. One couple connected whom we later labeled "The Honeymooners" and I hope they last. In flight home on Delta, I noticed among my sleepy group that some were munching on their chocolates that were meant for gifts back home. And once in line at US Customs, some were proudly wearing their new, brightly painted, uncomfortable wooden clogs. I just have to do this trip again.


"Chocolates, Beer, Bikes & Barges" - Adventures for Singles, Belgium & Holland 2006

Andis Dog Clipper Quickly Shopping Bushnell Golf Laser

Saturday, November 26, 2011

Gobi Paratha Recipe by Manjula Indian Vegetarian Gourmet

View full recipe at www.manjulaskitchen.com Makes 6 paratha Ingredients Dough: 1 cup whole-wheat flour 1/2 cup water (Use more as needed) 1/2 teaspoon of salt Filling: 2 cup shredded cauliflower 1/2 teaspoon ajwain 1/2 teaspoon cumin seeds (Jeera) 1 chopped green chili 2 tablespoons chopped cilantro (green coriander) 1/2 teaspoon salt Also needed: 1/4 whole-wheat flour for rolling Oil to cook

Buying Ohtsu Atv Tires

Wednesday, November 23, 2011

Curry Puff Recipe

!±8± Curry Puff Recipe

Curry Puff is a hot Asian favorite. The following is a detail recipe instruction for making curry puffs.

Ingredients:

For fillings:

1. Half Kg of peeled and diced potatoes.

2. 150 gram of chopped onion.

3. 200 gram of peeled and diced sweet potatoes.

4. 3 tbsp oil.

5. 1 tbsp curry leaves

6. 2 tbsp curry powder

7. Half tbsp salt

8. 1 tbsp sugar

9. 1 tbsp chilli powder

For skin:

1. 100 gram rice floor

2. 1/2 kilogram plain flour

3. 100 gram tapioca flour

4. 300 ml plain water

5. 200 gram margarine

6. 5 cups of oil

Method:

Firstly, we need to prepare the fillings.

1. In about 2 litres of boiling water, cook the potatoes and sweet potatoes until they are cooked. This should take about 8 minutes.

2. Take them out for dishing and draining.

3. Heat up the chopped onion and oil. Do so until the fragant comes out. Put in curry powder, chilli powder and curry leaves. Fry and stir until the nice aroma comes out. Now put in all the remaining ingredient. Stir fry, mixed well and then dry. Finally, take them out for cooling.

Next, we need to prepared the skin for the curry puff. Mix well rice floor, tapioca floor, plain floor and butter. Add in water slowly. Thread them into a dough. Next, roll and flatten the dough to about 1/3 cm thick. Cut the flatten dough into circular pieces with diameter about 4 inches.

Filling the circular shapes with fillings and form into curry puff shapes.

Finally, deep fry the curry puffs. Do so until they turn golden brown. Dish them out and drain the oil. The curry puffs are ready for serving.


Curry Puff Recipe

Mens Electric Shavers Ratings Quickly Sanus Vmf220 Sale Catalog Bulova Vintage Watches

Monday, November 21, 2011

puffs vegetable

curry Puffs made in Eurasian households are traditionally made with a minced beef & potato filling. Use any of your favorite minced or chopped ...

Save Portable Scanner Comparison Saris Bike Rack

Thursday, November 10, 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 : Nov 10, 2011 22:00:19 | 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.

More Specification..!!

Northfield Mn Flooding Immediately

Tuesday, November 8, 2011

Hopia, directed by Jai Mapile

Hopia (好餅; POJ: hó-piáⁿ, literally good biscuit) is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives. There are two types, the flaky type which uses Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig newtons. The most popular flaky hopia is Hopiang mungo and as its name implies, is filled with sweet split mung bean paste. Hopiang baboy is filled with a bread crumb paste studded with candied winter melon, flavoured with green onions and enriched with candied pork backfat which originally gave it its name. Due to the popularity of Ube, the purple yam paste that was traditionally served mainly at Christmas time which has a unique colour and great flavour that lends itself to pastry making, Hopiang ube has in recent years also become a clear favorite among Filipinos necessitating its availability the whole year round. The second type of hopia, the cake dough type also called Hopiang hapon (English: "Japanese Hopia"), is usually filled with sweet adzuki bean paste and when formed into round cakes look similar to small moon cakes served for the Chinese Autumn Festival. They are sometimes formed into cubes and cooked on a griddle one side at a time instead of being baked in an oven ...

Composting Pails Discount


Twitter Facebook Flickr RSS



Fran�ais Deutsch Italiano Portugu�s
Espa�ol ??? ??? ?????







Sponsor Links