1
19
Aug

Egg Recall

Hundreds of people got sick in three U.S. states due to salmonella found in eggs.

The U.S. Food and Drug Administration (FDA) said that the eggs came from a farm in Iowa.

Affected by the recall are eggs packaged under brand names Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps are the brand names in which the eggs were packaged. They are all affected by the recall.

A nationwide recall of 380 million eggs have been expanded from 228 million.

State and local officials were investigating salmonella cases in Arizona, California, Colorado, Connecticut, Massachusetts, Maryland, Minnesota, North Carolina, Nevada, Oregon, Pennsylvania, Tennessee and Texas, the FDA said.

The FDA said, the number of salmonella cases reported each week, normally around 50 have risen  to 200 a week since May

Salmonella can cause fever, diarrhea, vomiting and abdominal pain and even more serious illness or death.

The eggs are in cartons of six, 12 or 18 eggs and are stamped on the end of the carton as follows: P-1026, P-1413 or P-1946 and  a number from 136 to 225.

Please refer to this link to read the complete article by msnbc.msn.com

Please feel free to comment below

1
18
Aug

Nutella Pizza Recipe

Ingredients

serves 4
20 g yeast
250 g sifted flour
a pinch of salt
a pinch of sugar
4 tbsp vegetable oil
80 g Mascarpone cheese
1 tsp grated orange peel
flour to work with
200 g Nutella
2 tbsp roasted and slivered almonds


Let’s prepare

Dissolve yeast in a bowl with 140 g luke warm water. Add flour, salt, sugar and vegetable oil and knead by hand or electric mixer until smooth. Cover bowl and rest at a warm place for 1 hour.

In the mean time mix the orange peel with the Mascarpone cheese. Set aside.

Preheat oven to 200 C.

Dust working area with flour. Take rested dough out of the bowl, place on dusted working area and knead gently by hand. Separate dough into 2 pieces.

Place one piece of the dough on working area. Take a rolling pin and flatten dough to look like an oblong flat bread. Place flat bread on a backing paper covered cookie sheet. Puncture the dough several times with a fork. Press down the edges of the dough with your fingers. Repeat with second piece of dough.

Place dough in oven and bake on lower rack for 15-20 minutes or until golden brown. Remove flat breads from oven. Once the bread has cooled down, spread half of the Nutella on the flat bread and the other half on the other one. Add Mascarpone cheese to both and sprinkle with slivered almonds.

Serve immediately.

Please comment below.

1
18
Aug

Nutella

Nutella

Every time I open a jar of Nutella I remember the days when I was young and had to get up in the morning to go to school. Most kids probably do not like remembering having to get up to go to school. I do, because I remember a fresh cup of hot chocolate and a sandwich with Nutella. This was in 1968.

Nutella stayed with me all of my life; and when I had children and they too eat Nutella. They did not just eat it on a sandwich, no they grabbed a spoon, sat down and eat it right out of the jar.

Now that I am a grand mother, I can only tell you, my grand children love Nutella just as much as my children and I did.

Once you taste the great flavor of this delicious chocolate, hazelnut mixture, you are hooked.

Check out the interesting history of this great product at Nutella’s website and my Nutella Pizza Recipe

Comments will be appreciated!

0
9
Aug

Frankfurter Gruene Sosse – Frankfurter Green Sauce – Recipe

Lets go shopping

parsley

chives

chervil

sorrel

dill

borage

cress

tarragon

lovage

lemon balm

2 onions

4 hard boiled eggs

1 tbsp vinegar

2 tbsp vegetable oil

1/4 l sour cream

150 gr yogurt

salt, pepper and sugar to taste

Cooking Conversions

Let’s prepare this great recipe

Wash and chop all herbs and drain well. Place into a large bowl and add finely chopped onion. Add vinegar, vegetable oil, sour cream and yogurt and stir well. Use salt, pepper and sugar to taste. Refrigerate for at least 1 hour before adding diced hard boiled eggs. Stir gently but well. Use more salt, pepper and sugar if necessary. Let sit for 15 minutes until settled.

Serve cold with boiled potatoes.

Please feel free to comment.

0
9
Aug

Devil’s Gravy – Recipe

Ingredients

2 hard boiled egg yolks

a pinch of salt

2 tbsp vegetable oil

1 tbsp dijon mustard

1-2 tbsp lemon juice

1 onion

sugar and pepper to taste

1 tbsp crushed tarragon

1 tbsp grated apple

3 tbsp red wine

How to prepare

Sift hard boiled egg yolk into a bowl and add all remaining ingredients. Stir well until smooth. Serve cold.

Great on roast beef.

Please feel free to comment.

0
9
Aug

Remoulade Gravy – Recipe

Ingredients

2 hard boiled eggs

1 egg yolk

a pinch of salt

1/8 l vegetable oil

2 tbsp vinegar or lemon juice

1 tsp dijon mustard

1 tsp diced onions

1 tbsp capers

2 small diced dill pickles

1-2 finely sliced, well rinsed anchovies

1 tbsp finely chopped herbs

a pinch of salt and some pepper to taste

1/8 l sour cream

How to prepare

Press hard boiled egg yolks through sifter and mix with egg yolk (no egg whites) and salt, stir well. To start with use only part of the vegetable oil. Use a whisk and beat egg mixture, while adding vegetable oil slowly. Add vinegar or lemon juice and dijon mustard once egg mixture is firm. Now add the remaining vegetable oil and the other ingredients. Serve cold.

If desired add egg whites to the gravy or use for decoration on salads.

To make a simple remoulade gravy do not add anchovies, pickles nor capers.

Please feel free to comment.

0
9
Aug

Cumberland Gravy – Recipe

Ingredients

1 orange peel

3 tbsp red wine

250gr red current jelly

1-2 tsp dijon mustard

a pinch of salt

1 tsp lemon juice

How to prepare

Remove all the white from the orange peel. Cut into very thin stripes. Soak in red wine and place in refrigerator for about 10 minutes. In the mean time mix red current jelly and mustard well and then add the orange peel together with the red wine. Mix again. Add salt and lemon juice to taste. Use especially for game, cold cuts (like roast beef) and pate’. Serve cold.

Please feel free to comment.

0
9
Aug

Gravy Recipe

We cook, broil, bake, grill, fry and saute meet, chicken and fish. In order to make these items a little tastier, we should add a gravy. I am posting a few easy to make gravies to accommodate most of your dishes. Please look at the following Gravy Recipes.

As always, please feel free to comment.

0
6
Aug

Cultural Serving – Vienna & the History of the Applestrudel

The Story of the Applestrudel

Where does the Strudel really come from? The extremely thin dough, that is being hand stretched, and used for the original Strudel has its cultural origination from the Near East.

The Arabians introduced the Strudel to Egypt, Palestine, Syria, and Turkey. Turkey then introduced the Strudel to Austria and in to Vienna during their exhibition, where it was used to feed the soldiers.

It was in 1696 when the Applestrudel was frist mentioned. The Strudel won popularity through Maria Theresia and became a suitable “Vienna Flour Dish” for the cafes.

The Strudel today – filled with many different ingredients – is part of the Austrian flour dish kitchen masterpieces.

Try to make one yourself using the recipe on my website.

Please feel free to comment.

1
6
Aug

Vienna Applestrudel – Recipe

Lets go shopping

This is what you will need for the dough

200g flour

a pinch of salt

5 tbsp lukewarm water

50g melted butter or margarine (can be replaced with 3 tbsp vegetable oil)

The filling requires

1 -1 1/2 kg apples

1tsp rum

1/2tsp lemon juice

50g bread crumbs

100g sugar

1tsp vanilla extract

50g raisins

50g slivered almonds

And for the topping

75g melted butter or margarine

Lets put it all together to make this delicious applestrudel

Cooking Conversions


First we take care of the dough.

Sift flour onto a clean surface (table). Leave an indentation in the center and add salt to it. Take the water, butter, margarine or oil and part of the flour and mix everything to a thick puree. Cover with flour and quickly mix all ingredients by working your way from the center outwards until dough comes out smooth. Place dough onto parchment paper and place it into a large hot pot (to get the pot hot, add water, bring to a boil and empty the pot). Cover the pot tightly and let dough rest for 1/2 hour.

Lets make the filling

Wash and peel the apples. Slice finely, put into a bowl, add rum and lemon juice and mix them all.

This is what we do next

Once the 1/2 hour for the dough has passed, place and then roll out the dough on a lightly floured large cloth (table cloth). Coat rolled out dough lightly with butter, margarine or oil. Stretch dough to a rectangle 50 x 70 cm; the dough should be thin enough to be able to see through it. If the edge happens to be thicker then the center it has to be cut off. Coat the dough with 2/3 of the butter, margarine or oil,  sprinkle with bread crumbs, on all but 3cm on the shorter part (50cm) of the dough. Place the sliced apples on top of the bread crumbs, cover with sugar, vanilla, raisins and almonds. Take the left over 3cm mentioned before, fold it over onto the filling. Then roll up the dough along with the filling, starting with the longer side (70cm). Once rolled up, press the edges down tightly. Place the strudel onto a greased baking pan and coat with butter or margarine.

bake at 350F for 45 – 55 minutes

Coat the applestrudel with butter or margarine 2 – 3 times during the baking process in order to get a nice crust.

Feel free to comment below.