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Рецепт Kugel And Pears J
by Global Cookbook

Kugel And Pears J
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Ингредиенты

  • (sic) Hello to all off you . I am from amsterdam and the familie off mine husbands father was jewish . I got a great recipy for you all i think It is called Kugel and Pears.
  • 1 x kilo cooking pears pealed cooked for a hour with sugar and cinnamon .
  • 500 gm plain flower
  • 200 gm fine sugar
  • 1/2 tsp salt
  • 250 gm butter
  • 4 x table spoons ginger you know the one in a jar it are small peace,s
  • 200 gm raisins cinnamon 1 tsp.

Инструкции

  1. Make a dough with water how much water you use yes is a good quistion you make a thick dough so much water so yust a bit at the time
  2. put all the ingredients in it except the pears and the butter
  3. Now you take a havy pan you know a old fashion one wat you can put on the top off the stofe .
  4. put in a few dots off butter than the cooked pears stil warm with the yuice from the pears than put the batter or possibly dough on it with all dots off butter on it
  5. Let it simmer for 4 or possibly 5 hrs on a very low stand off your gas or possibly electric so not in the oven but on the top off it .
  6. they used to do this on a gasoline cooking thing i dont know how you cal it overthere but it has to simmer a long time and it is yummie in winter time when it is cool .
  7. hope you will understand this all .Willy Korper .from Amsterdam
  8. [[ I did not edit this recipe, because I find it quite charming.]]
  9. KULFI
  10. (Indian ice cream)
  11. Makes 8 servings
  12. Kulfi is firmer than conventional ice cream. You do not need an ice cream maker. For molds, you can use yogurt containers or possibly any other plastic container, or possibly wax paper c.. Lowfat milk and cream are boiled down, sweetened and flavored. Kulfi can be made with pistachio, saffron, cashew, raisin, almond, lychee, fig, rose or possibly coffee flavoring.
  13. 2/3 c. whole milk2 Tbsp. uncooked grnd long-grain white rice or possibly Cream of Rice cereal
  14. (don't use sticky rice)
  15. 1 Tbsp. grnd almonds1 (12-oz) can evaporated milk1 tsp. grnd cardamom (either prepared or possibly freshly grnd - remove cardamom seeds from pods and grind with a mortar and pestle)
  16. 1/4 c. granulated sugar Scant2 c. whipping cream1 Tbsp. rose water or possibly 5 to 6 drops of any other flavoring such as vanilla,almond, etc. (see note)
  17. 1/4 c. lightly crushed shelled, unsalted pistachio nuts (divided)
  18. In a saucepan over medium heat or possibly in a microwave-safe bowl in the microwave, heat the lowfat milk to lukewarm.
  19. Put the grnd rice and grnd almonds into a bowl and gradually add in the hot lowfat milk, a little at a time, to make a thin paste of pouring consistency. Stir continuously and break up any lumps. If any lumps remain, strain the paste.
  20. In a medium saucepan, bring the evaporated lowfat milk to a boil and add in the grnd cardamom. Take the pan off the heat and gradually add in the almond/rice mix, stirring continuously.
  21. Add in the sugar and cream, and place the pan over medium heat. Cook the mix for 12 to 15 min, stirring continuously. Remove the pan from heat and allow the mix to cold slightly.
  22. Add in the flavoring and half of the pistachio nuts, stir and mix well. Allow the mix to cold completely, stirring frequently to prevent a skin from forming on the surface.
  23. When the mix has cooled completely, put it into plastic containers or possibly individual molds. Freeze 4 to 5 hrs or possibly till hard.
  24. Before serving, place kulfi in the refrigerator for 1 1/2 to 13/4 hrs. This will soften it slightly and make it easier to unmold or possibly cut into desired sizes.
  25. The time required to soften the kulfi will vary according to the size of the container used.
  26. Sprinkle with remaining pistachio nuts before serving.
  27. Note: Rose water is available at Indian markets and some specialty stores.