Thursday, July 30, 2009

Pennsylvania Motorcycle Auction

chocolate cakes with chili (South America)



chocolate cakes with chilli

great lover of chocolate I am, know as soon as I saw a recipe for chocolate chip cookies with chili immediately decided to try it out, cookies came out delicious, but maybe a little at the beginning of the merge history of chocolate with chili



and Chili Chocolate is one of the oldest connections flavors.
Today in Europe back in fashion do not, which already started in the days of the Mayans. Central America has an ideal climate for the cultivation of cocoa and chili. These were the two plants, which relied mostly Mayan cuisine, and later the Aztecs. Chili today, Mexico is considered a national condiment. Mexicans identify with it and add to almost everything.

Aztecs fond of chili to the extent that the fair could be found as many as 20 species of this plant. Treat them on par with sex. In the cruel ceremony in honor of the gods bloody priests demanded from the faithful sexual abstinence and do not eat chili peppers.

Cocoa was also an important crop in their kitchen. Mayans would put cocoa into special dishes placed in the graves of their loved ones. Cacao beans were treated on a par with the money, often paid them for work. During the wedding ceremony
Maya had the custom of giving each other by a pair of five young cocoa beans. They served the function of today's wedding rings.
most popular drink fluid was prepared from crushed cacao beans.

And here begins an affair of chocolate with chili.

Aztecs to the cocoa beverage add commonly chili, it happened that besides They added more honey and corn. Such a beverage probably not taste to us today, just as it does not taste the first Spaniards who came to Central America. Perhaps in all that you do not try, though the Aztecs did not told them about his great acting - he was considered a powerful aphrodisiac. The confirmation of this was a special feast associated with the cultivation of cocoa - the sacred tree. It lasted for thirteen days. By this time everyone behaved abstinence, and the fourteenth day orgy took place - of course just before it all drank cocoa with chili, which an added them to otherworldly forces.

When Christopher Columbus in the sixteenth century brought cocoa to Europe, it quickly became popular. The drink prepared similarly to that known in the Aztec, but the chili was replaced with a star anise, pepper or cinnamon and sugar added to it.
In this modified form of cocoa conquered the palates of Europeans, and is known today.

It is we - the Europeans, we separated long ago from the chilli chocolate. Today we look at this relationship by turning his nose, something is not right for us ...
suggest, however, try at least once this connection. There is a lot of the Mexican meat with chocolate sauce and chili and the famous Aztec cocoa to drink.





chili chocolate cookies.

50g butter 100g flour


40g sugar 1 egg yolk
1 / 2 teaspoon baking powder, baking soda and ground cinnamon
1-2 teaspoons minced 2 tablespoons chili
cream (preferably 30%)
1 teaspoon cocoa
2 teaspoons honey or sugar syrup glaze

50 g chocolate 1 tablespoon butter

1 tablespoon cream (preferably 30%, but when someone can be no milk)

Mix all ingredients in a bowl, roll the shaft and odkrawac small batches from which to form walnut-sized balls Italian, put on a baking sheet lined out with parchment and lightly flatten.
Bake 8 - 10 minutes at 180 degrees C, remove from oven, place to cool.

Ingredients for topping dissolve in water or a microwave, mix and pour glaze gotowa.Smarowac cakes cooled down, it was additionally poured chili grind them.

Bon Appetit.

Wednesday, July 29, 2009

Motorcycle Engine Dune

Crème brûlée ( France)


Crème brûlée is undoubtedly the most famous French dessert, known and served in cafes and restaurants almost anywhere in the world. This tidbit of light creamy texture is prepared from milk (or cream), egg yolks and sugar. The unusual flavor owes vanilla, lemon peel, cinnamon. Crème brûlée is adorned on the table before serving caramelized sugar and served with a kokilkach porcelanite. The origin of the dessert is not fully established. For the first time described in the cookbook François Massialota in 1691 the
to this famous dessert of claim to the French but also English: jokes that the age-old dispute are ongoing as to which nation has created a recipe for this famous delicacy. Even the uninitiated in the mysteries of pastry realize that the French crème brûlée differs little from the English crema catalana (Catalan cream that is).

Ingredients:

• 500 ml double cream

• 6 egg yolks

• 1 / 3 cup white sugar

• 5 tablespoons brown sugar

• 1 vanilla pod

Execution:
first In a saucepan, slowly boil the cream with white sugar and grains from the cut wyłuskanymi along the vanilla pod. When it begins to boil at the edges, take off the fire and slightly cooling.
second Egg yolks beating, but not quite, not fluffy. Pour hot cream and sugar, a spoonful, stirring each time, while trying not to aerate the cream. It is to be smooth, stiff and glossy but not fluffy.
third Fill the mold, pouring the cream through a sieve.
4th Intercede up to 50 minutes in the oven, preheated to 100 degrees. (preferably working molds on a baking tray and pour water into the muffin cups ¾ wysokisci cream)
5th Quenched cream cooled in the refrigerator for a minimum of 5 hours.
6th Each cream sprinkle 1 tablespoon of brown sugar and karmelizuję sugar to dissolve and blushed slightly and created a distinctive shell. Source

http://www.koneserzy.pl/ ,

Tuesday, July 28, 2009

Pokemon Kortti Myynti

Sacher Cake (Austria)


Sacher Cake (Austria)


Maybe at the beginning a little history. It was year 1832. Prince Metternich ordered to prepare for your guests something special dessert for a truly heavenly taste. Confectioners feared the wrath of the hot-tempered politician and none of them wanted to take a difficult task. Almost none. Cake baked apprentice Franz Sacher sixteen. Franz Sacher was a junior chef at the court of Prince Metternich. In a hurry (when the prince came to a sudden craving for something sweet), with ingredients that have just at hand, developed a recipe that secured a prominent place on the culinary Parnassus. Baked a delicious chocolate cake, and lack of time to decorate it just poured chocolate. Princely pastry with the time made a fortune. Thanks to built two hotels, including one in Vienna in Philharmonikerstrasse, which today is one of the most important points on the tourist map of Vienna. The cafe should be tempted by a piece of cake Sacher, of course, the local cup of coffee. Chocolate, which for centuries was considered an aphrodisiac, in the case of Sacher cake was quite the opposite effect - has provoked a quarrel, which the world has ever seen.


two companies fought for the rights of Vienna's most famous baking. Talented cake baker has not been patented, and what is worse, the grandson of the famous confectioner after World War II sold the rights to the pie pastry, "Demel", a company with traditions and way of a supplier to the imperial court. Demel Sacher cake bake began claiming that only their product is genuine. When Sacher rose back financially, he declared war on Demel'a patisserie, a war that lasted 25 years. As a result, disagreements, arguments and legal process it produces both Viennese company - hotel "Sacher" and "Demel. Sacher has a right to the name Original Sachertorte and Demel - Echte (ie true) Sachertorte. Currently, Sacher cake bakes about 360 thousand. cakes annually. All cakes are prepared by hand and under the special supervision of the pastry. Sacher employs 57 masters of the craft. One third of the cake goes to the hotel's pastry shop, one-third is exported in special wooden boxes for all countries in the world, and the rest can be consumed in a number of Viennese cafes. The original recipe is, of course, guarded by both companies as gold in Fort Knox, so all the rules are only more or less similar to the ideal. "Sacheropodobne" cakes can be enjoyed everywhere, not only in Vienna, but it is worth to compare with the original (in the Hotel Sacher) ... or true (with confectioner Demel). However, it is the easiest way to do it at home. It is important that the dough contains two basic ingredients: apricot jam and dark chocolate. Below odkrawamy hem of this sweet mystery ...



cake

150 g dark chocolate

150 g soft butter

100 g icing sugar

6 egg yolks 6

proteins

50 g sugar 150 g

flour pinch of salt

good quality apricot jam


Chocolate

200 g of good, dark chocolate

200 g sugar

100 ml of water


chocolate dissolve in water and butter until light and fluffy. Gradually add powdered sugar and egg yolks. Proteins whip with 50 g of sugar too stiff. Add flour, a pinch of salt and mix with the chocolate mass. Cake stand with a diameter of 24 cm smear with butter, sprinkle lightly with flour, put her cake and bake for 50-60 minutes in preheated to 180 ° C oven. Cake out of the oven leave to cool, then remove it from the mold. Heat the apricot jam and brush her cake. Set aside in a cool place for several hours. In the water bath, dissolve the chocolate and mash together with the sugar. Add water and cook over low heat for about 5 minutes, stirring constantly, until sauce begins to thicken. Spread the icing quickly and evenly throughout the cake. Serve with unsweetened whipped cream and one of the types of Viennese coffee.

Source: http://www.foody.pl/
Page interetowa cake: http://www.sacher.com/

Monday, July 27, 2009

Speech Pathology Quotes

Schwarzwälder Kirschtorte (Germany)

Writing blog just had to start from one of the best cakes world , I did it often and always go out przepyszy. On the blog I will put recipes for desserts and cakes from various parts of the world.
Schwarzwälder Kirschtorte (Germany)
Schwarzwälder Kirschtorte (Black Forest) is a cream pie who since 1930, especially in Germany is the most popular cake. Today is a classic German cake is known throughout the world. The main components include kirsch, cherry, from the seasoned czekoladowowych biscuits and whipped cream.
There are three alternative theories of origin of the name: First, it can black out of chocolate has given the name because it looks like black forest. Secondly, a component of the dough Kirschwasser (kirsch) gave the name, especially that it is manufactured in the Black Forest. It is also possible that the name of the cake comes from the well-known women's costume worn in the Black Forest: the dress is in black, like dough, white shirt and cream. Call History

cherry, cream and cherry brandy, in fact, was in the beginning known, but not in the form of a cake, but as a dessert. Cherries were served with cream, sometimes with the addition of cherry brandy. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably comes from Germany. Today, the Canton of Zug is famous the world over production Kirschtorte Zuger, cake biscuits, formerly contained no cherry brandy. Release the cake from the Canton Basel also exist. Confectioner Josef Keller claims that it invented the Black Forest cake in its present form in 1915 in Cafes ówczesnj Agner in Bad Godesberg. This assertion, however, has never been proved.
the first time mentioned the Black Forest cake, written in 1934. At that time cake was known especially in Berlin, as well as in other German, Austrian and Swiss cities. In 1949, he was number 13 on the list of the most well-known German cakes.

Ingredients for the dough: 250g

300g sugar 2 tablespoons flour
cocoa powder 7 eggs


Filling: 1.2-liter
cream the best of the 30%
50g sugar 3 leaves gelatine

400g cherry
1 / 4 l cherry juice
50-100ml
cherry brandy and sugar eggs, stir mixer to white (about 15 minutes), flour, cocoa powder, gently combine the beaten eggs. Oven about 30 minutes at 180 - 200 ° C and bake in a round shape.
Divide the dough into 3 parts. Well chilled whip cream with sugar until stiff. If the cake is served during the day in which it is done, you do not have anything to add sour cream. If you later seek to add the whipped cream gelatin dissolved in warm water.
tops of dough soaked cherry juice combined with kirsch, on top of dough set store first and then cherry cream and just the second, third top cakes spread with cream only. Garnish with cherries cake. Bon Appetit

Source: http://www.kirschtorte.de/ , photo http://www.flickr.com/