Potato Bread

1 cup of flour
Six Large #1 Chef potatoes

One Egg

One bunch of scallions

Two tablespoons of Irish butter

Cup of Milk

Salt to taste

Peel, boil and mash the potatoes. Finely chop the scallions and add to a large bowl.
Add in the potatoes, half the flour and butter. Mix with a wooden spoon. Blend Egg and
milk together. Add this as required to bind the potatoes together like a dough. Add a
pinch of salt to taste. On a floured board, roll out the mixture to about one inch thick.
Use a 10" plate upside down on the potato dough and cut out a circle of dough using a
knife. Remove excess potato dough from around perimeter of this circle. Divide the
circle into 8 "Pie-Slices". Place each slice on a hot pan or grill for about 3 - 4 minutes
each side until golden brown. Serve hot with butter on top

Pie Martha patiserie brio

Ingrediente (servete 8):

- 300 g fin
- 3 heaping linguri zahar pudra
- 1 vrf de cuit de sare
- 100g unt, dedurizat
- O jumtate de cub de drojdie de bere
- 1 ou

Nrui drojdie ntr-o ceac de cafea lapte nclzit la aproximativ 40 C, se

amestec un pic pentru a se dizolva bine n lapte.
ntr-un castron, se combin fin, sare i zahr i se amestec bine uscat.
Se taie n buci mici de unt, dedurizat direct n acest amestec i se amestec cu
mna pn cnd vei obine un fel de nisip omogene.
A face un bine n amestec i se adaug un amestec de ou i lapte +
drojdie. Cu o lingura, s includ treptat aceste adugiri, noi, pn la ceva destul
de omogen, cu putin stres.
lucru pe Finish, frmntare uor de mn, n cazul n care prea moale, 2
maini scufunda ntr-un pic de fin suplimentare i frmntai uor pn cnd o
minge nu prea compact i chiar cu un orificiu de mici (un fel de slot neocupate!).
Adauga un pic de fin de la partea de jos a vasului i restul de peste
mingea. Acoperiti cu o foaie de pelicul transparent i s creasc ntr-un loc cald
cel puin 1 or (ideal este s lsai-o s creasc peste noapte! Ar trebui s triplu
n volum!).
Cu aceste cantiti pot face o placinta de cm diametru 30 + o mica parte
de 15 cm extins, mpingndu-l spre marginile formei cu degetele i lsai-l "n
sus" un pic nainte de drop off de fructe.
 Este o pasta potrivit pentru fructe suculente: prune, caise, piersici, etc ...
dar este, de asemenea, delicios cu mere!

trudel cu mere (Austria)

Wienner Apfelstrudel

timp de preparare: 15-20 minute

Timp de preparare: 40 minute

Aluat: Fars
- 200 g fin - 40 g unt
- 5-7 linguri de ap cald - 50 g pesmet
- O priz de sare - 6-8 mere verzi (acid)
- 50 g unt - 100 g zahr
- 60 g stafide (sultanine)
Sfera de cuprindere: - 60 g migdale teren
- 75 de grame de zahr rafinat - Suc de o jumtate de lmie
- 1 lingura suc de lmie

Preparare:

Peel mere si se taie astfel nct s fie ct mai transparent posibil. Se amestec cu
zahr, migdale, stafide i suc de lmie.

Se amestec fina i sarea ntr-un castron i se adaug ap i se taie n buci de

unt.

Kougelhopf

Preparation 10 minutes + time to lift Cooking time: 45 minutes

Ingredients
- 500 g flour
- 100 g sugar
- 100 g melted butter (warm)
- 300 ml lukewarm milk
- 3 tablespoons raisins soaked in rum
- 1 / 2 cube of yeast
- 1 pinch salt
- 1 egg

In a bowl mix sugar and yeast, add a little milk as you have taken in 300 ml and
mix well.

Mix in a shaker egg, butter and remaining milk. Shake well. Add sugar + yeast
mixture and shake again.

Pour contents into a bowl and add the flour and raisins. Beat well and let rise
about 3 hours.

The Put in a buttered pan and put kougelhopf almonds at the bottom. Let rise
again until the dough reaches the edge of the mold.

Put in preheated oven not, and cook Th 7 (210 C) for 45 min.

Tarte tatin

Preparation: 30 min Cooking time: 40 minutes

Ingredients (serves 6):

- 8 apples golden yellow well
- 1 roll of puff pastry (ready-made or homemade)
- 2 packets vanilla sugar
- A little cinnamon
- 100 g butter
- 100 g caster sugar

Preparation:

Peel the 8 golden apples whole. Cut in half and remove the core without
destroying the halves.

In a nonstick round cake pan, melt directly on the fire butter.

Add sugar in the dish end, and reduce heat to a caramel.

Place apples in reconstructed crown flat, put one or two in the middle.

Flatten with a spatula from time to time, apples are poached in caramel, which
should not become black, but just golden.

Sprinkle apples with vanilla sugar and cinnamon. Remove from heat and cover all
the pastry and press it on the edges.

Place in medium oven for 35 to 40 minutes.

Serve warm.

Pte pour tarte flambe

Ingrediente
- 250 g fin
- 1 / 2 dl ulei
- 1 vrf de cuit de sare
- 1 ceasca de apa calda
- NU drojdie!

Preparare:

Se amestec fina cu sare, ulei i ap cldu i frmntai bine (dac este

posibil, cu robot!).

Aluatul este gata!.

Prelungit n form de disc i garnitur cu ingredientele pentru

Pte feuillete Puff pastry Foetaj

Ingredients (serves 6):

- 200 g flour
- 50 g for the work
- 1 teaspoon of salt
- 100 g of water
- 200 g butter

Preparation:

Put the sifted flour and salt in the bowl, dig a fountain, pour 3 / 4 water.

Knead quickly with your fingertips, almost without working the dough will give no
elasticity.

The distemper shall have the same consistency as the butter on, rather than soft
farm and let stand 20 minutes.

Lightly flour the board, tempera on extending 1 cm thick, and put the butter in
the middle. Fold the four sides of dough to seal it.
Spread the dough into a strip long, narrow, regular, that is thinned until it begins
to see the butter.

Fold the dough into 3, by folding one end over the middle of the dough, and the
other end over the first. This is called giving a tour.

Put the dough piece in the other direction (to the folded side always right), and
let the dough rest in the fridge about 20 minutes.

Repeat the stretch roll, then fold in 3, is the 2nd round, let the dough rest in the
refrigerator about 20 minutes.

Again, let stand in a cool 20 minutes between each round, and give 6 laps.

We can give more rides, the pulp is then more light.

Easter Pie without pastry

Preparare: 15 minute Timp de preparare: 1 or

Ingrediente (servete 10): Cook 6 ou. ntre timp, taie slnin,

- 9 ou ceap ealot, usturoi, ceap i buchet
- 1,5 kg de slnin de patrunjel. Se amestec totul cu
- 12 ealot restul de trei oua. Dup toate 6 oua
- 2 catei de usturoi sunt fierte, se rotesc ntr-un vas de lut
- 2 cepe cu un strat de carne, un strat de oua
- 1 buchet de ptrunjel proaspt fierte tiate n jumtate i apoi un strat
- Sare i piper de carne, oua si din nou se termin cu
un strat de carne. Cook timp de 1 or la
90 (Termostat 3) pentru gtit lent.

n cuptor s se rceasc i rece.

Cheese Tart

Short Crust Pastry

3/4 cup of flour

Pinch of salt

3 oz Kerrygold butter, cut into small cubes

3 tablespoons cold water

Preheat the oven to 400 degrees F

To make the pastry, sift the flour and salt then rub in the butter until
the mixture resembles bread crumbs.
Add the water and form into a ball. Roll out the pastry until large enough
to line an 8 inch pan.
Place a piece of foil over the pastry to cover the base and sides.
Bake for 10 minutes, then remove the foil and bake for a further 5 minutes.
Remove from the oven to cool.

Cheese Tart Filling

1/2 oz Kerrygold butter

1 small onion
1 clove garlic, crushed or finely chopped
3 slices back bacon, and cut into strips
8 button mushrooms, wiped and cut into thick slices
6 cherry tomatoes, halved
6oz Dubliner cheese, grated
1 cup skimmed milk
3 medium size eggs, beaten
1oz pack fresh Mediterranean herbs, finely chopped
1 teaspoon whole grain mustard
Salt and freshly ground black pepper

Reduce the oven temperature to 375 degrees F.

Melt the butter and cook the onions until softened but not browned.
Add the garlic, bacon and mushrooms, then cook for a further 5 minutes.
Spoon the mixture into the pastry base, adding the tomato halves and
sprinkle over the Dubliner cheese.
In a jug mix together the milk, eggs, herbs, mustard and seasoning and pour
over the filling.
Bake for approximately 30 minutes until the filling is just firm to touch,
then serve with a salad.

Serves 4-6
Armenian Easter Bread Recipe
Ingredients

1 cup of milk
2 cups of butter
1 cup of white sugar (first amount)
1/2 cup of water
2 teaspoons of sugar (second amount)
2 packages of dry yeast
5 eggs (first amount)
7 cups of regular flour (or more if needed)
1 1/2 teaspoons baking powder
1 1/2 tablespoons ground mahleb
1 1/2 teaspoons salt
1 egg, beaten (second amount)
1 tablespoon sesame seeds

Method

Put your milk, butter and the first amount of sugar in a saucepan. Heat, stirring, only
until the butter is melted. Allow to cool.

In a separate cup or bowl, sprinkle the second amount of sugar (2 teaspoons) in the
1/2 cup of water. The water should be lukewarm. Stir to dissolve, then sprinkle the
yeast over top. Let it sit until the yeast is ready (foamy). This may take about eight
minutes or a little more.

Place the five eggs (first amount) in another bowl. Whisk them a little, but not too
much. Slowly, whisk in the milk, which should have cooled to lukewarm. Be sure to
whisk constantly while adding the milk. The eggs will cook if the milk is too hot, or
added to quickly. You don't want that to happen.

Add the foamy yeast to the egg-milk mixture. Stir.

Using another bowl, mix all the dry ingredients together (except the sesame seeds).
Make a hole in the middle of dry ingredients, and pour the egg-milk mixture into this
hole.

This will create a sticky, fairly greasy dough. Flour a kneading surface and place this
dough on it. Knead this for about ten minutes. You may need to add additional flour
until the dough is less sticky. Grease a large bowl and place the kneaded dough in this
bowl. Allow it to rise until it is twice the size. This typically takes about two hours.
Divide the dough into fifths. Cut each piece into three equal pieces -- 15 in total.

Using a rolling pin, roll out each piece of dough until it resembles a rope that is about
12 inches in length.

Braid the ropes -- three pieces to a braid, totaling five braids. Tuck the ends in well to
seal.

Prepare baking sheets by lining them with parchment paper or waxed paper. Place
your braids on the baking sheet, about four inches apart. Allow this to rise for the
second time. To test it to see if has risen enough, poke your finger in slightly. If an
indent remains, the dough is ready to bake.

Preheat the oven to 350F.

Beat the remaining egg. Brush this egg over the top of the bread dough. Sprinkle the
sesame seeds over top of this.

Place your Easter bread in the oven and bake until done. This should take about
twenty-five minutes.

Tip: Traditionally, when making this Armenian Easter bread, Armenian cooks
sometimes used smaller pieces of dough than the amounts given here. They then
formed the smaller braids into small circles. When serving, they placed an Easter egg
in the center of the circle.
Baeckeofe n Alsacia

Preparare: 30-40 minute

Timp de preparare: 3 ore

Ingrediente (servete 6):

- 500 g carne de porc Cotlet
- 500 g carne de vit cabana
- 500 g de carne de miel umr
- 1 coada de porc (opional)
- 1,5 kg de cartofi
- 250 g ceap

Pentru marinat:
- 1/2l de vin alb alsacian (Riesling sau Sylvaner)
- Bouquet garni
- Laurel - laurier
- O ceapa mpnzit cu cuioare
- Pepper

Preparare:

carne Marinate pentru 24 de ore n vin alb cu condimente, unele ceap tiat n
inele.

n castron de pmnt, un strat de felii de cartofi, apoi carnea, un strat de felii de

ceapa, apoi un alt strat de cartofi si ceapa tocata.

Adugai marinat vin alb, dac este necesar, se adaug o sup de carne de vit
puin la jumtate din oal, se adaug sare.

nchidei oala cu capac i se coace n cuptor cald (termostat 7) timp de 3 ore.

Consiliului: nchidei castron cu o band de patiserie pentru a preveni uscarea

Baeckeofe n timpul gtirii.

Variante: Se adaug cteva felii de morcovi la cartofi. S-i condimenteze gust,

gati carnea cteva minute nainte de punerea lor n castron.

Marinate meat for 24 hours in white wine with spices, some chopped onions into
rings.

In the bowl of earth, a layer of sliced potatoes, then meat, a layer of sliced
onions, then another layer of sliced potatoes and onions.

Add the white wine marinade, if necessary, add a little beef broth to half the pot,
add salt.

Close the pot with lid and bake in hot oven (thermostat 7) during 3 hours.
 Council: Close the bowl with a strip of pastry to prevent drying the Baeckeofe
during cooking.

Variations: Add some sliced carrots to potatoes. To spice up the taste, cook the
meat a few minutes before putting them in the bowl.

spiced apple tart

8oz/225g Cream flour

pinch of salt

2oz/50g Irish butter

2oz/50g lard

1lb/450g cooking apples

1oz/25g demerara sugar

1 teaspoon ground mixed spice

Sift the flour and salt into a bowl .rub in the margarine and lard and mix to a stiff dough with
cold water. roll out lightly floured board and use half to line a 10in/25cm pie plate. peel and core
the cooking apples and cut them into thick slice. Mix the sugar with the mixed spiced and toss
the apples in the mixture then transfer this filling to the pie plate. Add 2 tablespoons cold water
to the apples. moisten the pastry edge on the plate and cover with the remaining pastry
trimmings. bake in a moderately hot oven (400f/200c gas mark6 ) for about 30 minutes or until
the pastry is golden brown. serve hot or cold .