
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 8 |
|
|
Ingredients: 8 Ounce(s) Ground wholemeal flour 8 Ounce(s) Rye or barley flour 1 Teaspoon(s) Dried basil leaves 8 Ounce(s) Lukewarm water* |
Directions: *You may need as much as 12 fl total. -- Blend the flours together with
the salt. Mix in sufficient water to bind together into a dough -- the
quantity will depend on the types of flour used. -- Beat until dough
leaves the sides of the bowl, then turn onto a floured board and knead
thoroughly. Heat the bakestone over a moderate heat and grease it.
Divide the dough into four and roll one quarter out into a round as thin
as possible. Using a plate about 8 inches wide, trim the edges into a
neat circle. Prick all over to prevent the dough bubbling while cooking.
~- Transfer to the bakestone and cook over a moderate heat for about 15
minutes, or until slightly colored. Then turn and cook the other side.
Repeat with the rest of the dough, working up the trimmings for re-shaping
and baking. -- Cool on a wire tray. When cold, store in an airtight
container. (Danish-butter-cookie containers, the big ones, are good for
this.)
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Gyro meat (swedish kebab) Mix everything together and let sit in the fridge for 1-2 hours. Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form int Swedish ginger cookies Yield: 5 Dozen Cookies. Cream the butter and sugar until light. Add
the egg, orange rind, corn syrup and water blending well. Sift the
dry ingredients together and add to the butter mixture. Chill the
dough thoroughly. Roll out very thin, about 1/8-inc Swedish limpa rye bread - abm Panasonic/National machines take slightly more yeast.
Le-rendez-vous provencale flatbread 1. Blend yeast, all-purpose flour, buckwheat flour, sugar and salt. Stir in
water, work into a ball and knead 4 to 5 minutes or until smooth and
elastic. (Check label to see that yeast is the kind that is activated by
warm water. Oetkers Instan Small swedish meatballs In a small frying pan, melt 1 tb. of butter over moderate heat. When the
foam subsides, add the onions and cook for about 5 minutes, until they are
soft and translucent but not brown. In a large bowl, combine the onions,
mashed potato, bread crumb Allied recipes for chao tom ROASTED RICE POWDER (THINH) Roasted rice powder is used as a
flavoring and binding agent in various recipes throughout this book.
It is necessary to soak the rice first in order to obtain a deep
golden color after roasting. Soaking also makes the Swedish limpa bread - abm - regular loaf Source: Electric Bread
This rich but light rye is the cornerstone of a traditional Swedish
breakfast. The anise and orange peel add just a kiss of flavor to
complement the rye. Nice with a slice of cheese, a soft-boiled egg
in an egg cup and a cup of s Sundae pies (crust recipes~ ice cream fillings) Pick a Crust:
SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1
teasp. cinnamon. Make into 8" or 9" pie shell as package directs- bake. Or
make favorite pastry and bake in 8" or 9" pie shell.
COCONU Fig & gorgonzola flatbread Swedish meatballs Mix bread crumbs and milk. Let it swell for about 10 minutes. Mince the
onion and fry it until soft. Mix all the ingredients.
Form into small balls with your hands. This is easier to do with wet
hands. The size of the balls can vary a littl Stacey's swedish pancakes Mix and fry in a skillet.
Apple and potato cake (bakestone recipes) The potatoes must be hot and floury, but either eating apples or cooking
apples can be used. (Best results with a cooking apple, though.) -- Boil
the peeled potatoes in well-salted water. Drain and cover with a cloth to
"dry in their steam&qu Gryo meat (swedish kebab) Mix everything together and let sit in the fridge for 1-2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into Flatbread dough Place yeast in mixer bowl. Add the water and honey. Mix to combine and set aside for 10 minutes. With dough hook attached, add flour, salt olive oil and chili flakes. Knead on low for 10 minutes. Form dough into a ball and coat with a little oil. Pl Turkey swedish meatballs Mix together salt, allspice and pepper in a medium mixing bowl. Add turkey and gently mix with hands to combine; shape into 24 (1-inch) balls.
Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minu Potato flatbread (kartofluflatbrauth) Peel and mash potatoes. When cool, knead rye flour into them. How
much rye flour you have to add depends on how soft the potatoes are,
but knead until the dough does not stick to your hands. With your
hands make round balls, about the size o Swedish limpa rye bread #2 SOURCE: Great Breac Machine Recipes by Norman A.
Garrett, copyright 1992. ISBN #0-8069-8724-3.
Formatted into MM by Ursula R. Taylor.
A traditional Swedish favorite, this bread gets its distinctive flavor
from the combination of mo Glogg (swedish christmas punch) Pour wine into a Dutch oven or kettle. Tie cardamom seeds, orange rind,
cloves, and cinnamon stick in layers of cheesecloth; add to kettle. Cover.
Heat slowly to boiling; simmer 10 minutes. Add almonds, raisins, and
sugar cubes; stir vigorously. S Raarakor (a kind of swedish potatoes) Grate the potatoe. Heat a frying pan. Take 1/2 to 1/3 of the grated potato and put in the frying pan. Spread it out, it should be thin as a lace. Fry until it's golden brown, turn and fry the other side. Serve with unsweetened (or sweetened with a lo Grilled flatbread heat a grill until hot. Place about 1/2 cup warm water in medium bowl, and
sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5
minutes. Add olive oil, flour, a
nd salt; combine. Turn dough out onto a
well floured surface, and knead u 1995 1st place swedish spice cookies 1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. Sift
together the flour, baking soda, spices and salt; set aside.
2. Beat the butter and 1 cup of the granulated sugar in large bowl of an
electric mixer on high speed until li Swedish limpa bread - abm - large loaf Source: Electric Bread
This rich but light rye is the cornerstone of a traditional Swedish
breakfast. The anise and orange peel add just a kiss of flavor to
complement the rye. Nice with a slice of cheese, a soft-boiled egg
in an egg cup and a cup of s Swedish rutabagas In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over
medium heat until tender, about 10 minutes; drain. Combine brown
sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter
to drained rutabagas. Stir gently over low he Raggmunk (swedish potatoe pancakes) Whip together the flour and the salt with 1/2 of the milk. Add the
egg and the rest of the milk. Grate the potatoe and add. Stir.
Melt the margarine in a frying pan, put a thin layer of the mixture in
the frying pan and fry, when light brown turn Swedish rye bread Scald the milk and combine it with the water and brown sugar in a very
large bowl. (You need something that holds at least 4 or 5 quarts.) When
the mixture is lukewarm, dissolve the yeast in it, then stir in about 2
cups rye flour and about 1 c Kebab sas (swedish) Mix everything together, add salt to taste, and let stand 24 hours before serving.
"english" muffins (bakestone recipes) (Note: Over here, and in England, these are just called "muffins", and are
the ones in the song about the Muffin Man who lives in Drury Lane. They did
actually sell them door-to-door every morning in London until the turn of
the century Ray bauer's swedish rye bread (limpa) THIS STEP IS VERY IMPORTANT!
Combine the first 7 ingredients (using FRESH seeds only!) in 1 1/3 cup of
boiling water and soak for 1 hour minimum. (This pre-soaks the cracked
wheat and pre-releases the other flavors.)
Dump this concoction in |
Loading...
|