Veilyn wrote on 04/05/08 at 02:39:11:


Traditional scouse dish?   

HMm, I think the base of this recipie is English from the 1600's or so, (Elzabethian era?)  Still, my favourite most of the time, so here goes!

Cardamom cake

    * 50 gr Butter (Unsalted)
    * 1 Tablespoon of Cardamom Seeds
    * 1 dl Honey
    * 1 dl Milk
    * 1 dl Sugar (slightly less perhaps)
    * 2 Eggs
    * 3 dl Flour
    * 2 Teaspoons of Baking powder
    * Oven at 175 Degrees Celsius, 35-45 minutes, in the bottom

So then, to the actual stuff. Start by grinding/crushing the cardamom kernels finely. Try to avoid pre-ground cardamom, just isn’t the same, but if you do use it, take about 1.5 Tablespoons.

Melt the butter in a pot, add the milk and the ground down cardamom kernels, as well as the honey, let it just start to boil (not too hot). While you’re waiting for it to boil (it never does while you’re watching it, just give up) ,

Beat the eggs and sugar together with a mixer, keep it going until it’s about two-three times the volume of the original, then add the hot milk/butter/honey/cardamom mix, and after that, add the flour and the baking powder, mix thoroughly.

Pour into a cake pan (butter&floured, of course) and into the bottom of the oven for 35-45 minutes, 175 degrees celsius.

Khem wrote on 04/07/08 at 15:37:02:


  <3

Hmm.  I've been thinking, and I'm just not sure I can put up a great British dish, nor am I allowed to pass on the secrets of my Dad's Yorkshire Puddings (it's mostly in the method).

I can do France, with my "lush" cassoulet.  I can do Scandinavian, Hungarian, Russian, Lebanese, Cantonese, Tuscan, Milanese and more.

Hmm.  Maybe I could do my "Sausage and Blood Hotpot", but that's more a national dish of my fevered mind rather than tradtitional.

Tastes good though.  Bit fattening.

Wallenbergare (4 portions)

400g minced vielmeat
1½ teaspoon salt
a small pinch of newly ground whitepepper.
4 egg yolk
2 dl whipping cream (not whipped)

1 dl dried breadcrumbs

Mix the ingrediants together add the cream slowly to keep it all together, keep the mix cold. Make 4-5 burgers out of it, turn over in the breadcrumbs, fry them in a pan.

Serve with mashed potatoes, small green beans, and "rårörda lingon"

rårörda lingon for 600g lingonberries stir in 3½ caster suger.

Shakshuka (שקשוקה) - The closest proper translation i can come up with is "Scramble".
Serves: 2-4 People.

Before we begin, what do we need?
2 Onions - finely chopped.
Up to 5 Garlic cloves (depending how much you like garlic ) - Mashed well.
3-4 Peeled and then scraped Tomatoes. (Yes, peel them)
3-4 spoons of oil (olive good but any kind goes.. except... motor oil and such)
1-2 Whole Peppers - Slice to small pieces.
1 small box of tomato puree
5-6 eggs.

Also have in your vicinity: Black pepper (the powder type), salt, paprika, cumin, Tabasco or other hot additive if you like spicy.

What to do?

Grab a deep frying pan. Add the oil and fry the onions till they change color to... the color of fried onions
Add the peppers and garlic and stir while frying for 1-1.5 minutes.
Add the tomatoes and the puree and cook further until it isnt as watery as you started with (lots of tomatoes and peppers - watery stuff ) - but you dont want it too gooey... if it gets too.. err... tire like , add a bit of water - add the spices and etc freely.
break each egg individually directly over the mixture in different places.
Cover the pan and let cook until the eggs appear cooked.

Remove, eat, preferably with pita or any bread you like.

Product should look like this:
Multimedia File Viewing and Clickable Links are available for Registered Members only!!  You need to or

Bonapetite.

PS

there are about a 100 million different shakshuka recipes... this is just one.