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[Playbahnosh]

Okay, heres another one from my recepie collection. I guess this meal exists in different names and ingridients in every country's recepies, but I add it nonetheless:

Coated Bread:

1 loaf of bread
1 box of eggs (depends on the size of the bread-loaf, ca. 6-7 eggs to 1 kgs of bread. Go figure.)
1 frying pan
Cooking oil (plenty)
1 bigger bowl
Salt, pepper and other spice, you decide.
Paper towels
Milk

Crack up the eggs and beat them up good :evil: . Add some salt and pepper (and the spice of your choice, needs some trial-and-error to figure). Mix the contents well. Slice up the bread to medium slices and put them aside. Heat up a good load of oil in the frying pan until it almost start to smoke. The ammount of oil depends on the amount of bread, the slices must sink in the oil a little but do not soak. Now comes the funny part. Get some defensive towels or dish-gloves, becouse you will feel funny after if you don't . Get a slice of bread and soak it into the eggs good, just be careful to not let it disassemble. Get the bread out and carefully put it into the frying pan. The hot oil will start to sprinkle so beware. It will sting but won't cause any permanent harm. In any case it can be pretty annoying if you don't wear something defensive. Let it fry until it starts to turn gold, then turn it over and fry it until gold-to-dark brown(but do not make coal out of it, it tastes funny ). Put it on paper towels.

Repeat the action until the bread is gone. If you run out of beaten eggs, crack some more up, spice it and refill the bowl. If you run out of bread, you can make omlette of the remainder eggs

Eat it with milk. Great for breakfast. Enjoy k:

[Master MC]

Recipe for real, Dutch, balkenbrij!

* 1/2 pork's head
* 1 onion
* chopped carrot
* 1 leek
* 5 parsleystems
* 8 cloves
* 1/2 teaspoon aniseed
* 1 piece of thyme
* 4 pieces of mace

* 20 flail-lacerated (?) peppercorns
* 500 gr of pork's liver
* 250 gr of fresh bacon
* 400 gr of flower
* 250 gr of little cubes of pickles
* 150 gr of raisins
* 1 teaspoon of salt
* 1/2 teaspoon of nutmeg
* lard



Put the pig's head in a large pan and fill it so that the head is just under water level.
Boil en gently cool down.
Boil for 1? hour, add the vegetables and spices.
Boil gently for one more hour and cool it down.
Wash the raisins with warm water and dry them for one night in a drainer.
Pull the meat off the head and join it with the liver and bacon. Put the meat in a 'meatmill' (?).
Sift the pork-water.
Join the meatclump with 1? litres of porkwater and boil.
Make a nice porridge out of the flower and ? litre of porkwater, stir it in the meat clump.
Boil again, stir well and boil gently for 20 minutes.
Take the pan, throw the pickles and raisins into the contents of the pan.
Add nutmeg and salt to your flavour.
Throw the substance into a with cold water rinsed form, cover with sheeting and cool in the refrigerator until it's cold.
Cut the balkenbrij in slices of 1? cm thick, cover with flower and roast it in the lard until both sides are brown.

Enjoy your dinner!


And this is the low-meat version!

[#BlakhOle#]

Wow I never knew there was so many pasta-related foods in the world. :blink: I need a holiday. maybe Italy...

[Timpsi]

Pulla (A very typical Finnish dessert, available at all cafeterias and bakeries nationwide)




Incredients:

5 dl of hand-warm milk
50 g of yeast
2 eggs
2 dl of sugar
1/2 spoon of salt
1 spoon of grind cardamom
200 g of melted butter
n. 1 kg of wheat flour

Mix the yeast with the hand-warm milk in a large bowl. Add one egg, sugar, cardamon, salt, and about half of the flour, and mix well. Add the rest of the flour and the butter. Mix until the dough has turned into a solid mass that doesn't stick to the fingers or the bowl. Cover the bowl with a cloth and leave it to a warm place to rise for about 45 minutes.

Make small balls from the dough, and place on a baking sheet. Let them rise on the sheet for about 10 minutes, again covered with a cloth. Set the oven to heat up to 225C (437F). Break an egg into a cup, and mix it with a fork to break the structure. Bursh the balls with the egg to ensure a nice colour and a bit better taste. Adding drop of sugar on the top of the balls is also a common habit, as is making a deep hole in the middle of the ball and putting a bit of butter in it.

Bake the balls in the oven for about 10 minutes, or until they've got a nice golden colour to them. Fresh pulla goes best with coffee, cocoa, and cold milk.

In order to make Laskiaispulla, a variation commonly enjoyed 40 days before Easter, you'll have to cut the pulla horizontally in half, and to add a layer of whipped cream. Often the whipped cream is mixed with grind almond, vanilline sugar, and powder sugar. Sometimes people add also a layer of strawberry jam to the pulla.

[_r.u.s.s.]

Yum.. pulla, [squelch squelch] realy great! k:


..my mum loves it too

[Toxik]

hmm..that thing seems strangely familiar
I think its here too,only its without cardamonn and filled with curd mixed with sugar,vanilla sugar and eggs

[Havell]

This could probably afford to be unpinned.

[swiss]

Originally posted by Havell@Feb 8 2006, 09:53 PM
This could probably afford to be unpinned.

why???

[Havell]

Because it hadn't been posted in for days, and 8 pinned topics is too many for a chatty forum.